With its energy efficiency, kitchen geek appeal and growing reputation for power and precision, induction cooking may be the iPad of the kitchen.
As a new article in the New York Times on induction cooking states “22 percent of the people surveyed… said their next range or cooktop would be induction. The appeal is especially strong among younger people setting up their first serious kitchens, according to the report. Unlike their baby boomer and Generation X counterparts, the new class of cooks is less tied to the aesthetics of gas and more interested in environmentally sound choices.”
We’ll count ourselves in that 22 percent. Click here to read the full article.
April 7th, 2010
excerpts and illustration from the article Voyeur’s Delight by Karrie Jacobs in Metropolis Magazine
We have become huge fans of the bold architecture of The Standard hotel in NYC for ushering in a new relationship between public and private (and what a walk in the park can do to lift your spirits). The Standard actually straddles New York’s newest park, the High Line– an adaptive reuse of a dilapidated elevated rail line servicing the Meatpacking District. The “transparency” of the hotel’s glass facade, however, has caused tremendous media controversy and it as been dubbed “exhibitionist-friendly.”
“Historically, luxury living in New York has meant a well-cultivated isolation from the hoi polloi, maintained by doormen, altitude, extra window glazing, and a spot in a quiet, genteel neighborhood. What these buildings suggest is a new urban luxury that embraces the city, its smells, noises, and peculiarities. And that inevitably means, either intentionally or by default, a degree of exhibitionism.
I happen to think a little overexposure is a small price to pay for the panorama the hotel affords. The building’s inherent nakedness is its greatest virtue… a highly transparent building in an urban setting is the architectural equivalent of Facebook, a form of social networking. While some guests are, as the Post insists, behaving badly in public, most are just reveling in the uncanny, Edenic pleasure of being at once immersed in Manhattan and butt naked.”
January 16th, 2010
And its one of our favorite local spots.
At Oakland’s Pizzaiolo, diners can view the coop that supplies eggs for dishes. It’s all part of the City’s urban chicken renaissance.
Just off Pizzaiolo’s back patio is a brand new, custom-built chicken coop. Eggs laid there in the morning will top the pizzas by nightfall. Diners will be able to wander over, Barolo in hand, to commune with the creatures that might contribute to their dinner. It is certainly redefining the local food movement and the urban landscape.
Click here to read the full article from the LA Times.
August 18th, 2009
With its energy efficiency, kitchen geek appeal and growing reputation for power and precision, induction cooking may be the iPad of the kitchen.
