Until 2011, silver reigned for ten years as car buyers' favorite exterior car color according to the annual survey conducted by PPG. White took over in 2011, and it hasn't let up since. White extended its lead over other colors in 2014. Globally, 28 percent of car builds were white, leading every market, with black in second in every market. Silver held third but is still in decline after its lengthy run, dropping again globally and being overtaken by red, blue and green as the favorite hues for sports cars; it did tie for first place with white in South America, though.
Here in North America, after white and black comes gray, then silver. So-called "natural hues" like gold, beige and yellow - the latter said to be best for resale value, along with orange - claimed ten percent of share, making gains especially in the SUV segment. PPG believes their popularity will grow in 2015, with mineral tones and "high-depth color" providing additional flavor to to the spectrum.
There's a press release below with more information on how the world likes to pimp its rides, and click the inset infographic image for a pictorial breakdown of who wears what, where.
In the trailer, Zelda creator Shigeru Miyamoto and project producer Eiji Aounuma discuss the game's "massive world" designed with "a number of high places with great views" to view far-off goals ("It would take a very long time for Link to walk" across the map, Aounuma says). Distant landmarks can be highlighted through a first-person view, controlled by tilting the GamePad, then show up as markers on an interactive, zoomable map on the touchscreen.
Much of the trailer dealt with Link riding a horse, which can now run through forested areas and avoid trees automatically with minimal interaction from the players (as Aounuma blithely puts it, "real horses don't run into trees very often.") Without the need to directly control the horse, the player is free to do things like change the camera angle, swing at enemies, or aim and shoot arrows. Players can also jump off their mount, going into a slow motion flip that allows for easy arrow shooting. Oh, and you can pick and eat apples growing on the trees, if that's what you're in to.
Totally sweet and charming video of Apple co-founder Steve Wozniak talking about the early days at the company while setting up and using an old Apple II.
Of Apple's two founding Steves, Wozniak was the technologist and Jobs was the one with the artistic & design sense, right? But it's obvious from watching this video that Woz cared deeply about design and was a designer of the highest order. Those early Apple circuit boards are a thing of beauty, which is echoed in the precision and compactness with which Apple currently designs iPhone and Mac hardware. They each have their own unique way of expressing it, but Woz and Jony Ive speak in a similarly hallowed way about how their products are built.
I awoke one night in Quito, Ecuador, this year and came up with a way to save a chip or two from the Apple II, and a trivial way to have the 2 grays of the Apple II be different (light gray and dark gray) but it's 38 years too late. It did give me a good smile, since I know how hard it is to improve on that design.
By the time I was done, the design of the Nova was half as many chips as all of the other minicomputers from Varian, Digital Equipment Corp., Hewlett-Packard, all of the minicomputers of the time (I was designing them all). And I saw that Nova was half as many chips and just as good a computer. What was different? The architecture was really an architecture that just fit right to the very fewest chips.
My whole life was basically trying to optimize things. You don't just save parts, but every time you save parts you save on complexity and reliability, the amount of time it takes to understand something. And how good you can build it without errors and bugs and flaws.
Messaging is critical to the game of politics. Handlers do everything possible to make hopeful candidates look great in the public eye. By now it's a pretty cliché formula: get them in a picture holding a newborn baby. Make an impromptu stop at a local business on the campaign trail. Shake every hand in sight. That sort of thing. But Twitter can quickly blow up all the goodwill a politician has earned. A few ill-conceived words can undo months of careful coordination and sink someone's reputation instantly. So it would make sense that when you're running for the US presidency; a few people would want to go over what's being tweeted to millions of voters. But as Mitt Romney can attest, having too many eyes on something is probably...
The classic build-a-burger joint is retaining most of its character, but in brand new digs
There was a mixed reaction when news came out that Cassell's Burgers would move a few blocks down 6th Street from its decades-old shop. But longtime fans will rejoice in knowing that its spot inside the Hotel Normandie is the ideal homage to the quality eatery. This time, Short Order's former chef Christian Page is ensuring that consistency will not only stay the same, but perhaps get better. All of Cassell's old equipment is back: the meat grinder and even that impressive broiler that gives each patty a nice sear.
Much of the old signage and menu boards lace the new interior, which has a fresh, diner feel with plenty of warm woods to give the space a sense of familiarity. And the burgers will be served in much of the same manner: a burger patty with cheese (or without), then lettuce, onion, pickle and tomato on the side that can be either made into a makeshift salad, or added to the burger as toppings.
There are also some sandwiches like ham & cheese, egg salad, tuna salad, and more. Of course, that signature potato salad comes with every order. Prices start at $10.99 for an all-chuck burger, which is exactly consistent with inflation since the original prices.
Cassell's plans to open within the next few weeks pending final inspections and interior appointments. Since this is the restaurant that will service the main needs of the hotel, with a tight breakfast menu and coffee be available starting at 6 a.m.
Your standard debunking of the $15 hourly wage argument usually goes like this: Whatever the initial benefit to underpaid workers is, the pay hike is unsustainable for small businesses, which is a lose-lose for everybody. Your standard debunker, however, may want to consider this anomaly that has attracted the attention of workers' rights advocates and fast-food honchos alike: Detroit's money-making, living-wage-paying Moo Cluck Moo.
When the restaurant opened the first of its two locations, it was 2012 and workers got paid a still-high $12 an hour. Moo Cluck Moo specializes in burgers, so somebody had to do the proverbial patty flipping. To combat lower-rung syndrome, co-founder Brian Parker devised a system that designated the task as several rotating responsibilities that also include manning the grill, working the fryer, baking the buns, and whipping up the housemade "Moo Sauce." Constant rotation keeps morale high, he says, along with the pay. And while those burgers cost $6, people aren't complaining of highway robbery; the restaurant uses "Wagyu" beef and has meanwhile also been able to raise wages to $15 an hour.
"I'm not driving around in a six-figure sports car," Parker says, but the company is going to post a quarterly profit and has big expansion plans nonetheless. Moo Cluck Moo even sat out its first tip tip last week. Everything customers put in it, however, goes to a local charity.
Some retailers believe that it's important to make their stores easy to find. They'll even pay a premium for space in popular malls or streets with lots of foot traffic. Sony is taking a different approach with its Xperia Aquatech Store, one that definitely does not value convenience and spits on the concept of foot traffic. For one thing, it's underwater. For another, you have to scuba to get there. On top of that, you have to be invited.
Supporters are gathering on Sunday at 10 a.m. for a rally and press conference with Manhattan borough president Gale Brewer, state senator Brad Hoylman, and several other local politicians. A caroling group may also sing "deck the halls with balls of matzo." As Moss writes, "Anything could happen."
Hybrid devices are usually a recipe for disappointment. Like the spork, they try to combine the usefulness of two things into one, and, like the spork, they tend to compromise too much. The YotaPhone 2 is a happy exception to that rule. This 5-inch Android smartphone comes with a 4.7-inch e-paper display on its back, which seems like an obvious gimmick until you start using it. I approached the YotaPhone 2 from a position of skepticism, but have been quickly converted: the rear screen can be...
Thanks to a prematurely posted trailer, we now know that Capcom's Street Fighter V is heading to PlayStation 4 and PC exclusively. The video (which has been pulled) is more of the teaser sort, so it doesn't delve into whether is this is a timed exclu...
Starbucks is planning a chain that will sell high-end coffee from around the world, and its branding will be steps removed from its mass-market cousin.
The company that says that the gubmint should stay out of its business and let it destroy Net Neutrality also says the government should clobber Kansas towns with no broadband who have the audacity to run their own networks.
Read the rest
Uber was valued at $17 billion just six months ago, when it raised funding from investors including BlackRock, Google Ventures and Kleiner Perkins Caufield & Byers.
A Vine post by a Japanese user alerted me to this bizarre nugget of Nintendo minutia: if you tap out the Super Mario Bros. theme's opening bar on the "new page" screen of the New Nintendo 3DS' browser, your list of most visited sites changes to STAGE SELECT and you get to destroy each URL brick by brick in a Breakout clone. I've confirmed this for myself, as you can see below. It doesn't work on the original 3DS' browser, which has a different interface.
Hanging out in shopping malls was never really my jam, but one of the best things about New York's Time Warner Center in the mid-aughts was watching hungry folks try to enter Per Se via a set of blue doors that didn't actually work. Every few minutes a poor chap would walk up to the restaurant, tug away at the ornamental door handle, and then, after a moment of confusion ("is it closed?"), a glass pane would magically slide open ("aha"), showing the way inside. The beauty of this charade was...
Forget about pressing buttons. In this fan-made Pokémon demo, you get to actually pick up the Pokeball with your hand, and throw it at the Pokemon you want to capture. Whoa.
"A grand jury would indict a ham sandwich," the famous saying goes. But according to several legal experts, a Staten Island grand jury's decision not to indict officer Daniel Pantaleo in the chokehold death of Eric Garner was likely prompted by the prosecutor, Richmond County District Attorney Daniel Donovan, Jr. "There is no question that a grand jury will do precisely what the prosecutor wants, virtually 100% of the time," says James Cohen, a law professor at Fordham University who specializes in criminal procedure. "This was, as was the case in Missouri, orchestrated by the prosecutor." [ more › ]
Interesting differences in design. Android Auto is more like a tablet interface; CarPlay is more simplistic — almost more like Apple Watch than an iPhone or iPad.
Neither of these seems appealing to me, though, at least on this Hyundai. The lag is just atrocious.
Update:Polarized feedback on Twitter. Some are arguing that Apple’s CarPlay looks like a “kid’s toy”. Others are arguing that Android Auto is too busy to be suitable for use while driving. My favorite was this one, from Neil Anthony Jones:
@daringfireball Android Auto looks like the thing you do while
your Googlecar drives you to your destination
Nothing wrong with the cozy original, but this new Upper West Side outpost, says partner Jeff Zalaznick, is “the Parm we always wanted it to be,” i.e., it’s a whole lot bigger. There are 80 seats, a brand-new full-fledged cocktail program by Thomas Waugh, and a 100-bottle wine list, which, according to our calculations, is about a gazillion-percent increase over the one you’ll find on Mulberry Street. Best of all, the pastas and entrées—which are doled out one at a time as daily specials downtown—are collected here en masse, so you no longer have to restrict your pork-chop pizzaiola consumption to Wednesday nights.
235 Columbus Ave., nr. 71st St.; no phone yet
*This article appears in the December 1, 2014 issue of New York Magazine.
The Michelin-starred chef pens an open letter in response to the class action suit filed Monday, claiming all allegations of racism and wage theft are false.
Earlier this week, news broke that several employees are filing a class action lawsuit against the Chef's Table at Brooklyn Fare, Brooklyn's only restaurant with three Michelin stars. Besides claiming that these staff were shorted on tips and overtime pay, the suit also alleges that chef Cesar Ramirez discriminated against Asian diners, supposedly calling them "shit people" and serving them the worst cuts of meat. On Tuesday, owner Moe Issa responded to say that the suits claims are false, but Ramirez himself has remained silent until now. Below, his open letter in response to the allegations leveled against him:
I am deeply saddened to write that it has been reported that former employees have filed a lawsuit with allegations of racism and wage withholding against me. I am writing to say that these allegations are false.
With great humility I write here today to ensure all who are reading this that I am not a racist and I have never been. I am fortunate to work with a talented staff who come from all over the world and I value each and every one of these individuals and the knowledge and experiences that they bring. I myself immigrated to the United States as a child and it is a culmination of many cultural experiences that have guided me professionally and personally. My culinary skills and inspirations are derived from working for and learning from professors during my apprenticeships in Japan, Europe, and across the United States. The Chef's Table began as a vision that stemmed from these dynamic experiences that have made an impact in my life.
Our guests are the reason I put on an apron each day to cook. Whether they are local NewYorkers or traveling from near or far, they bring experiences to the restaurant that would be difficult to replicate anywhere else in the world. We treat the restaurant as our home and everyone that comes here is immensely valued. I am indebted to our guests. I would like to request that those reading this understand that these are allegations and I deny them. This has been tremendously hurtful and damaging to myself and everyone who has contributed to building The Chef's Table at Brooklyn Fare over the last five years. I acknowledge that these allegations can be hurtful and painful to those reading them as well and I want you to know that I sympathize with you as I personally understand how painful this is.
Throughout my career as a chef, my main goal has been spending time in the kitchen tocreate meals for my guests. Thank you for reading this note with compassion. It will be mycontinued dream to cook for you one day.
A truly great cheesesteak harnesses the powers of bread, meat, and cheese, and, like Captain Planet, becomes an ass-kicking sandwich hero far greater than the sum of its parts. It is a magnificent trifecta of juicy, thin-cut beef; crisp, chewy roll; and tangy, salty, gooey cheese. Here's our guide to the best of the best.
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Mission Cantina's menu is constantly evolving: One year ago, when the restaurant first opened, Danny Bowien served soft-scrambled eggs with sea urchin, beef heart ceviche, and rotisserie chicken stuffed with rice, chorizo, and pecans. But despite the restaurant's name, the gonzo-Mexican theme has slowly gone by the wayside, and, as of late, Bowien has focused more on Asian-inspired dishes. In fact, he recently launched a Vietnamese breakfast menu, available daily from 9 to 11 a.m., with à la carte items like lamb pho, duck porridge, and broken rice with lemongrass sausage.
It's definitely worth waking up to try — and hey, there's Vietnamese coffee with condensed milk. Take a look:
Heritage Beef Tartare with Vietnamese mint, pork cracklings, and sesame crackers.Photo: Paul Wagtouicz
Chicken Pho, Hanoi Style with fresh rice noodles and turtle-tower chili sauce.Photo: Paul Wagtouicz
Lamb Pho, Saigon Style with rice noodles, herbs, and bean sprouts.Photo: Paul Wagtouicz
Bo Kho: beef cheek and tendon stew, served with bread.Photo: Paul Wagtouicz
Duck Porridge with ginger sauce, salty peanuts, and fried shrimp toast.Photo: Paul Wagtouicz
Broken Rice with grilled lemongrass sausage, fried eggs, and pickles.Photo: Paul Wagtouicz
Two Fried Eggs on a Baguette with duck liver and maggi sauce.Photo: Paul Wagtouicz
Back in June, we wrote about how Amazon was preparing to take on companies like Seamless, Grubhub and DeliveryHero with a restaurant takeout and delivery service that would sit within its Amazon Local app and website. Now that service is live. The Takeout & Delivery feature was quietly turned on over last weekend — when many were probably still working their way through… Read More
We can now add pizza, specifically, the Doritos Crunchy Crust Pizza, to that list. Pizza Hut Australia says it "spent months developing" the recipe, which doesn't seem to involve any special ingredients or techniques as much as it does crumbled chips more or less glued to the crust with shredded mozzarella and cheddar.
Shock, awe, and mozzarella.
Photo: Pizza Hut Australia
In real life it looks much more primordial, like the Hieronymus Bosch of pies.
Cold Rush begins selling kakigori-style Japanese shave ice in Little Tokyo.
Well, this rainy, wintery week may not be the best time to drop a new shaved ice concept on Little Tokyo, but here we are. The faux-rustic shop, playfully called Cold Rush, was first spotted here back in October (and would have come in handy during those hot-ass mid-November days) but is just debuting now.
The kakigori-style shave ice emporium has been soft-open for a little while, and already garnered a few positive Yelp reviews. As for the difference Japanese kakigori shave ice and the equally common Hawaiian or Taiwanese versions? Cold Rush insists that it's their extremely 'soft' water and pure ice, which they insist is cleaned up right down to its very molecules. Hmph.
As for flavors, expect the unexpected. That means no Azuki beans, but plenty of condensed milk to go along with tastes like red velvet or cookies & cream. And of course, the Cold Rush team just can't help but let everyone know that their frozen dessert is much lower in calories than creamy American ice cream.
Not that anyone's rushing out in this rainy weather for a big bowl of either at the moment.
Cold Rush 123 Astronaut E S Onizuka St., Ste 108 Los Angeles, CA 90012 coldrush-ice.com Open daily 12 to 9 p.m.
A look at three of the city's finest tea programs, which are currently offering tableside matcha service, multiple infusions, $45 pots of tea, and much more.
For a long time, tea was an afterthought in restaurants. It fell behind wine, coffee, and even water. You'd visit the finest restaurants in the city, have an amazing meal, and then finish with lackluster and poorly steeped teas. But that is changing. Over the last few years, a gradual shift in retail perception of tea has trickled down. It's led to the opening of tea-oriented cafes like Bosie Tea Parlor, Tea Drunk, and T Shop and now, finally, has reached restaurants. Couple this with a saturated coffee and wine market, a greater focus on health and other beverage options, and the timing is perfect for tea to have a turn in the spotlight.
A solid tea program is a thoughtful, curated tea list that goes beyond the ordinary. This list can cover a wide range of teas or be specific to a certain region or type of tea, whichever is most in line with the vision of the restaurant. This list can be sourced entirely from a single vendor or farm, or be a compilation of teas from multiple vendors and farms. While a regular list of teas often include the likes of earl grey and chamomile, the tea programs described below go far and beyond with options like multiple pu'erh teas, matcha, and a stunning variety of oolong teas hand-picked from Taiwan and China. These tea programs also consider tableside tea service, shaking iced teas to order, and traditional styles of preparation like the Chinese gong-fu cha service. The notion of a specific type of New York City tea culture is on the rise, and now here's a look at three of the restaurants that are quietly helping to up that tea game.
Atera
A restaurant like Atera, with 18-seats and a wraparound bar, offers an optimal setting for a stellar tea program. Jeff Ruiz heads the tea program at Atera, which started with five teas just a few years ago, and now offers 20 teas in a selection that spans all countries and spectrums, from matcha service to gong-fu cha, iced teas, and herbal infusions. Jeff sources tea from a mix of vendors — New York's In Pursuit of Tea, Camellia Sinensis in Montreal, and Tea Urchin in Shanghai — selecting the best of the bunch. Menu prices range from $6 for an iced Oolong to $24 for a Taiwanese Spring Oriental Beauty, and $25 for a 1989 Bamboo Aged Shu Pu-erh.
Ruiz trains Atera's staff intensively, both in groups and one on one. They blind taste teas over and over to the point when they can smell or look at a leaf and identify the tea type and region (such as a Tieguanyin from Fujian, China). This is so that each member of the staff is well versed in every tea on the menu. Come time for service, teas are prepared gong-fu style with gaiwans (a three-part Chinese bowl consisting of a saucer, the bowl, and lid), each tea offering multiple infusions. Tasting notes from each infusion of the tea change significantly, and the staff works to pair certain teas with certain dishes — at one point the beverage pairings included Mi Lan Xiang (Honey Orchid Oolong) matched with matsutake mushrooms and foie gras. The tea menu also encourages questions and comparison. Instead of one Darjeeling from West Bengal, India, there are two: A first flush and a second flush (a flush is the tea growing season. First flush in Darjeeling is March to April. Second flush is May to June). It wouldn't be unusual to order both for the sake of education, comparison, and taste all at once.
Atera is one of the few restaurants in NYC to offer tableside matcha service (done in customized matcha bowls). The service is an intricate preparation that requires sifting the matcha powder into the bowl, pouring in hot water, and whisking rapidly in a zig-zag motion till the matcha powder has fully dissolved (matcha is technically a suspension as opposed to brewed beverage) and the surface is frothy with tiny bubbles. Most restaurants simply can't offer this because of logistical issues such as table spacing and diner's sensitivity to personal space. Atera's matcha is available both hot...
...and iced, shaken like a cocktail. With both methods, each step, from scooping the matcha into the bowl, to whisking and pouring, is done in front of the diner. The show is part of the appeal, but the bottom line is that it opens up a new world of flavor profiles and possibilities. Taking matcha out of its usual context of traditional Japanese tea ceremony and placing it in a modern setting encourages the diner to see and experience tea in a way they might not have before.
And the tea isn't just for the diners. At precisely 5:15pm each afternoon the entire staff drinks pre-shift iced matcha "shots" in preparation for service. They also keep a giant bucket of iced matcha for drinking throughout the night. Sure beats a cup of coffee.
Eleven Madison Park
Chris Day is the man behind Eleven Madison Park's legendary tea program. He was the first in the city to champion the notion of a standout, strong restaurant tea menu and continues to serve as a model worldwide for restaurants looking to develop tea programs. His vision is clear. "At Eleven Madison Park," he says, "tea represents more than a beverage meant to be drunk at the end of a meal. It is an extension of the quality and spirit of the overall dining experience, a beverage meant to be enjoyed with family and friends at the beginning, middle or end of a meal. We regard it as with wine, spirits, and coffee — as something to be selected and prepared with the same attention to detail and concern for excellence as any aspect of the menu."
Chris works with In Pursuit of Tea to create the tea list, which currently has four teas prepared tableside and nineteen teas served by the pot. He first aims to showcase a collection of teas that are typical of their particular style. So, for example, the High Mountain Oolong would be representative of a classic high mountain oolong (as opposed to that might be significantly more floral or earthy). If the menu allows room for more, he will also include a variety of teas that are more exotic and off the usual path. The tea menu does not have to be broad, but it must be deep. The restaurant collaborates with local ceramic artist Jono Pandolfi for the teaware (Jono does all the ceramics for the restaurant), which include customized gaiwans and teacups. Prices range from $8 for a variety of herbals teas (like Mt. Olympus Flowers, Lemon-Verbena, and Lavender-Mint) to $10 for Sencha and Jasmine Pearls, and $36 for an 1994 Orange Stamp Pu-erh made tableside. When it comes to presenting classic teas rooted in so much history, the goal is to do the preparation as correctly as possible, while at the same time staying in line with the physical constraints of a restaurant setting. Chris sums it up: "Our goal is to keep things simple so that anyone, from novice to expert, can enjoy a good cup of tea, properly prepared and offered with the same respect and care as any other part of the dining experience at Eleven Madison Park"
The menu includes detailed descriptions of each tea, coupling tasting notes with history and story. For example, the description of the 1994 Orange Stamp reads: "This green "sheng" bingcha is made from tea grown and blended in 1994. It was pressed at the Menghai factory and has the Zong Cha brand. The age of this bingcha makes it ready to enjoy now. It has a deep aroma and mellow, balanced flavor."
Sebastian Beckwith and Ana Dane of In Pursuit of Tea frequently conduct tea education classes with the Eleven Madison Park staff. They focus on a different type of tea each week, and don't cover just the teas that are on the menu, but a wide range. The overall goal is to understand and learn more about tea and tea culture itself, as opposed to a few specific teas on the menu. A recent class covered a vertical tasting of five darjeelings and a collection of oolongs, plus the best technique for serving iced matcha (all complete with a demo). The classes are done in a conversational style, encouraging discussion and questions. One person might describe initial impressions of a darjeeling as having a wintergreen aspect, while others may pick up on an almost burnt sugar note. The flavors are discussed and then tasted over and over, and this is how one's "tea palate" grows.
Brushstroke
Brushstroke serves the city's most comprehensive menu of Japanese green teas. Furthermore, it serves only green teas (you won't spot coffee listed on the menu, though it's available upon request), some of which are imported from direct from farms in Japan and others sourced from Zach Mangan of green tea purveyor Kettl. There are eleven teas on the menu, with prices ranging from $7 for genmaicha and hojicha, to $45 for an award winning hon-gyokuro. As different teas demand different water temperatures for optimal results, they keep two types of water available (spring water and ionized) at three different temperatures (170F, 175F, and 212F) available at all times.
The tea menu has been focused and highly edited since the start of the restaurant, though there has been noticeable increase in customer awareness. As opposed to asking for "just" green teas, customers will inquire about specific types of teas — there are, for example, four types of sencha teas on the menu, two from Yame, and two from Kagoshima. Having both the English and Japanese tea names on the menu as well as detailed tasting notes is valuable in terms of guiding a diner who might not know exactly what type of tea he/she wants. For example, of the two Kagoshima Sencha teas, one is described as "deep-steamed sencha green tea, rich, flavorful." And the other is a "fine sencha green tea, light, great lift, and refreshing." It reads like a wine list.
Brushstroke hosts monthly staff training and orders in small (think 50-100g) packets to ensure that the teas are fresh. Tea selections are made in-house by Jacob Daugherty and Keiko Ito, who go through numerous options before narrowing down to teas that are the best fit for the restaurant. Three main factors they consider when buying are the smell, the tea leaves themselves, and taste. 33 percent of diners order tea during dinner (usually at the end of the meal), and 50 percent order tea during lunch service (usually throughout the meal). Look out for a proper tea pairing with lunch service in the near future.
These are the three NYC restaurant leading the way in creating and developing a strong tea program. As general curiosity and knowledge in tea continues to grow, expect more restaurants taking an interest in serving better quality teas. And having an excellent tea menu doesn't necessarily mean needing to support and stock a wide variety of teas. So long as the teas available is something that the restaurant is proud of, we are one step closer to a finer overall dining experience. Tea is not afterthought, but a drink that can fully enhance a meal whether it is served at the beginning, end or throughout.
For the rich, powerful, famous, and infamous, an official Wall Street Journal hedcut is a bucket list item. The handmade portraits — which have been in use for decades — are instantly recognizable, employing a stipple technique in which the subject's features are recreated using dots of varying sizes and weights. It basically looks like money... and WSJ is all about money.
The images are a throwback to a headier time for the newspaper business, but the Journal is making one small update to accommodate modern pop culture: they're getting animated.
Until 2011, silver reigned for ten years as car buyers' favorite exterior car color according to the annual survey conducted by PPG. White took over in 2011, and it hasn't let up since. White extended its lead over other colors in 2014. Globally, 28 percent of car builds were white, leading every market, with black in second in every market. Silver held third but is still in decline after its lengthy run, dropping again globally and being overtaken by red, blue and green as the favorite hues for sports cars; it did tie for first place with white in South America, though.
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Thanks to a prematurely posted trailer, we now know that Capcom's Street Fighter V is heading to PlayStation 4 and PC exclusively. The video (which has been pulled) is more of the teaser sort, so it doesn't delve into whether is this is a timed exclu...
The company that says that the gubmint should stay out of its business and let it destroy Net Neutrality also says the government should clobber Kansas towns with no broadband who have the audacity to run their own networks.
Read the rest
Southern California is a still a hot spot for the Instagrammers of the world. [ 
"A grand jury would indict a ham sandwich," the famous saying goes. But according to several legal experts, a Staten Island grand jury's decision not to indict officer Daniel Pantaleo in the chokehold death of Eric Garner was likely prompted by the prosecutor, Richmond County District Attorney Daniel Donovan, Jr. "There is no question that a grand jury will do precisely what the prosecutor wants, virtually 100% of the time," says James Cohen, a law professor at Fordham University who specializes in criminal procedure. "This was, as was the case in Missouri, orchestrated by the prosecutor." [ more › ]
Back in June, we wrote about how Amazon was preparing to take on companies like Seamless, Grubhub and DeliveryHero with a restaurant takeout and delivery service that would sit within its Amazon Local app and website. Now that service is live. The Takeout & Delivery feature was quietly turned on over last weekend — when many were probably still working their way through… Read More
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