Monday, April 27, 2009
pretty well perfect photography of waves
http://www.clarklittlephotography.com/
Check out this impressive photography of Hawaii's infinitely fascinating waves.
Clark Little lives on the Northshore of Oahu and has captured with his camera the beauty that often only surfers are usually privy to, 'inside the tube'. It is a pwp perspective.
Friday, April 24, 2009
Ruth Bader Ginsburg and Maira Kalman: PWP
Wednesday, April 22, 2009
Wine on Tap:PWP
Wine, stored in kegs and served through a method similar to a draft-beer line has successfully taken hold in restaurants in Los Angeles and San Francisco and in wine bars in Napa and Atlanta.
Sang Yoon (pictured above) is the chef and owner of two Father's Office restaurants in LA and is a believer in the keg and tap method. As an owner he came to realize how wasteful wine by the glass becomes and pricing soon reflected that waste. Most places today end up serving cheap wine with big markups for glass pours which equals bad value for consumers.
Why can't we serve good wine out of a keg like we do with beer? He wondered. Mr. Yoon found five-gallon stainless steel soda kegs and persuaded wineries to fill them. He then custom-designed coolers for the wine kegs. Whites are kept at 46 degrees and reds at 55 degrees.
Nitrogen gas is used to push the wine from the keg to tap and occupies the empty space in the keg, preventing oxidation, and keeps the wine fresh for months.
There are no packaging costs, no bottles, no corks, no capsules, and kegs are recycled.
Wine by the tap: Delicious wine for less. Pretty well perfect.
(Photo credit: Kevin Scanlon)
Sang Yoon (pictured above) is the chef and owner of two Father's Office restaurants in LA and is a believer in the keg and tap method. As an owner he came to realize how wasteful wine by the glass becomes and pricing soon reflected that waste. Most places today end up serving cheap wine with big markups for glass pours which equals bad value for consumers.
Why can't we serve good wine out of a keg like we do with beer? He wondered. Mr. Yoon found five-gallon stainless steel soda kegs and persuaded wineries to fill them. He then custom-designed coolers for the wine kegs. Whites are kept at 46 degrees and reds at 55 degrees.
Nitrogen gas is used to push the wine from the keg to tap and occupies the empty space in the keg, preventing oxidation, and keeps the wine fresh for months.
There are no packaging costs, no bottles, no corks, no capsules, and kegs are recycled.
Wine by the tap: Delicious wine for less. Pretty well perfect.
(Photo credit: Kevin Scanlon)
Tuesday, April 14, 2009
Only on Kauai: PWP
Polihale on the beautiful island of Kauai is one of the most spectacular spots on earth: Fifteen miles of uninterrupted white sand beach.
The dirt access road to Polihale State Park was washed out during December's heavy rains. In February the State of Hawaii determined the funds to repair the lone access road to its park were unavailable. That's when surfers, fishermen, kayak excursion operators, construction contractors, civil engineers and state park employees came together and worked on a plan to reopen the road to Polihale.
The Polihale Road repair work is the largest volunteer effort ever in the State of Hawaii. The road will re-open by the end of April. Only on Kauai.
Pretty well perfect.
(Photo credit: Jim McQueen)
The dirt access road to Polihale State Park was washed out during December's heavy rains. In February the State of Hawaii determined the funds to repair the lone access road to its park were unavailable. That's when surfers, fishermen, kayak excursion operators, construction contractors, civil engineers and state park employees came together and worked on a plan to reopen the road to Polihale.
The Polihale Road repair work is the largest volunteer effort ever in the State of Hawaii. The road will re-open by the end of April. Only on Kauai.
Pretty well perfect.
(Photo credit: Jim McQueen)
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