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04 Dec 13:47

Let’s Get Our Skies Ready for Flying Cars

by Andrea O'Sullivan

Flying carPeter Thiel summed up a wide-felt disappointment with the technological status quo when he quipped: "We wanted flying cars, instead we got 140 characters." The famed investor should buck up, because he may soon be able to tweet (or not) from his taxi in the skies. Believe it or not: the technology is here. The real task is to set up the skyways across which they'll zip.

Technologists are fond of overprojecting roll-out dates. But in the case of flying cars, or "vertical take-off and landing" (VTOL) aircraft as they're known in the biz, it is no exaggeration to say they are right around the corner.

In some cases, it's actually an understatement, as Brent Skorup pointed out in the Wall Street Journal. Helicopters, a kind of proto-flying car, already whisk passengers safely above rush hour traffic in cities like São Paulo and Mexico City. Voom is the "Uber for helicopters," and its roll out is a good illustration of the buzzing airspace to come. The app-based business matches time-strapped commuters with helicopter pilots for hire. They meet at the closest helipad, and then whisk away to their destination in a fraction of the time it would take in bumper-to-bumper traffic.

Mass helicopter transit not cutting-edge enough for you? Well, real-deal flying cars are operational, too.

Chinese aviation company Ehang has been testing air taxi flights with passengers since February. At least 40 brave souls have lived to tell the tale of their trip in a flying car, and the company has big plans for improvements. They want to eventually operate an air taxi service that is not seen as an extreme thrill ride, but a safe and useful transit option for today's commuters.

Entrepreneurs are working to bring flying cars to the States. Uber is eyeing our skies, betting big on the future of air taxis. Its "Uber Elevate" venture hopes to roll out flights over Dallas and Los Angeles in two years. Boeing wants to top that, aiming to test pilot air taxis by 2019.

NASA thinks the air taxi industry could be big business. A slide deck of a NASA-commissioned study suggests that the flying car market could rake in around $500 billion in the best-case future scenario. In this projection, Americans would take 11 million air taxi trips each day. If flying cars were set free today, our current infrastructure of 4,000 crafts could support some 80,000 daily passengers to the tune of $2.5 billion in annual market value.

Here's where things get dicey. The technological hurdles are surprisingly straightforward. Companies are already working on solutions to concerns about noise (they're a lot quieter than their predecessors) and safety. But the policy environment is something that no entrepreneur can control.

To realize those many millions of daily air taxi trips, we need to safely integrate air taxis services into our airspace. Skorup took a deep dive on this question in a recent Mercatus Center report called "Auctioning Airspace." If we don't get our policies right, we could miss the boat (or aircraft in this case) on the promise of mass air commuting.

It's not that flying cars would interfere with traditional air flight. Commercial flights operate at a much higher elevation than air taxis will. Planes cruise at around 35,000 feet in the air, while flying cars nestle at around 1,000 feet or so. Of course, we wouldn't want any air taxis to be flying over airport runways, but neither would the companies that operate them. So that's an uncontroversial line to draw.

The biggest question is how to coordinate the many next-generation aviation technologies that will soon zip around the troposphere. This means other air taxis, helicopters, commercial drones, and the like.

Right now, there's not a lot of activity in Class G airspace, which is a low-lying area that is relatively uncontrolled. It's mostly a few helicopters for tourists, traffic reports, and hospitals, in addition to hobbyist aviation. When flying cars become a reality, certain Class G areas will become congested, which means we'll need more coordination.

We need our skies to be safe, so we need to make sure crafts don't crash and injure passengers or people below. But we also need to make sure we are making best use of our airspace, so we can extract the full benefits of these technologies.

Some people think that the government must plan these routes. Skorup describes this approach: "A central administrator, which can be public or private, assigns access to the resource, often in response to real-time demands."

The administrative body, armed with radar and communication systems, would decide who accesses what routes at what time. This wouldn't be a problem with unpopular routes or times. But disputes could arise over attractive skyways.

Let's say an air taxi service wants to provide hourly flights between a residential and commercial district. There's an obvious public use case there. But a drone courier service wants to take the same path to deliver online orders. The crafts would constantly intersect, meaning that the central administrator would have to make a judgment over whose routes to prioritize. In the absence of prices, this choice can easily go awry.

Maybe the central coordinator gets captured by a particular firm or industry and prioritizes those flights over more socially-valuable ones. Foul play isn't even necessary. Regulators could easily succumb to policy lock-in, where the practices of early entrants become the default through mere tradition. Or they could earnestly try to make the right call, only to be flummoxed by a lack of information about social demand.

This arrangement could cause underutilization of airspace, which means flying cars in the U.S. could be more limited than offerings in places like China.

Skorup has a suggestion: Let's bring prices to the skies.

Rather than hoping that a central coordinator can guess which routes are most valuable, they can parcel routes into long-term licenses for exclusive use and ownership. More attractive routes, perhaps between major residential and commercial centers, would command higher prices than niche ones, like agricultural or research ventures.

Licenses could be auctioned off so firms who most value the route can access it. If their service isn't as popular as they thought it would be, they can sell or rent it to someone else who can try their hand at profitability.

This gets around the safety problem, since only license-holders or renters would use particular routes. It also overcomes the coordination issue, because prices would guide usage instead of best guesses.

And it could encourage better stewardship of the skyways. When firms are certain of their property rights, they are more likely to invest in maintenance and improvements. Long-term skyway licenses avoid the tragedy of the commons phenomenon where public resources are gradually degraded.

It's hard to think of a cooler policy issue to get behind than flying cars. The cause should be therefore extremely attractive to policymakers looking to boost innovation. Bodies like the Federal Aviation Administration should get cracking on setting up the skyways. To best harness this new technology, we need to let prices, and not politics, guide our skies.

03 Dec 00:54

See How the Wood Chips Fly at the Louisville Slugger Museum and Factory

by Sheila Scarborough

On your next trip to Louisville, Kentucky, don’t miss a visit to the place where they made “lumber for the Splendid Splinter” (lanky player Ted Williams) and still make an extraordinary array of baseball bats today – the Louisville Slugger Museum and Factory right in downtown Louisville on Museum Row. Even if you’re not a baseball fan, or even a sports fan, it is full of interesting stories and Americana. The museum has worked hard to raise its profile, and the result is record-breaking visitor numbers in recent years. Maybe stop in as you try to finish the city’s Urban Bourbon

The post See How the Wood Chips Fly at the Louisville Slugger Museum and Factory appeared first on Perceptive Travel Blog.

03 Dec 00:53

1956 Porsche 550 RS Spyder

The Holy Grail of Stuttgart. The car that killed James Dean. The giant-killer. Porsche's 550 RS Spyder is the most sought-after car to come out of the Porsche factory, and...

Visit Uncrate for the full post.
30 Nov 16:21

Latham’s Hamburger Inn – New Albany, MS

by willoughbyandy

We actually tried to eat here earlier this month, but it was a Monday when we were driving thru – and they are open from Tuesday – Saturday.  Open for about 90 years, Latham’s Hamburger Inn has been in this location since 1974.  It was then that they moved from across the street, enclosing a former alley.

Yep, the interior brick walls are the exterior walls of the neighboring buildings.  We had a nice visit – and the place to ourselves, after a carry out order was picked up – with the owner.  She gave us the history of the families that had owned it down through her – she purchased it from Vicki Latham last year.  But she said that Ms. Latham still comes in on Saturday to “help out”.  She told us that the slug burger / dough burger recipe she uses had been in use there since the recipe was purchased from a man in TN nearly a century ago.

The menu centers around these burgers – a depression era amalgamation of an extender (bread dough or soybean) and ground beef that lets you stretch meat further.  The mixed patty (here the ground beef is mixed with flour) is then pan fried to a crispy brown and, typically, served with only pickles, onion and mustard.

I opted for the gloriously-melted cheeseburger version, with ketchup and mayo.  The waitress warned me that “it’s gonna be hot” and, as if I had test her, I took a bite and the cheese neatly melded to the roof of my mouth.  Once I got over the sear, this was a very good burger. 

Perfectly fried, with a crunchy crust and a moist medium well center.  One of the best examples of this type of burger that I’ve had.

Latham's Hamburger Inn Menu, Reviews, Photos, Location and Info - Zomato

30 Nov 16:20

Cozy Corner – Memphis, TN

by willoughbyandy

One of the spots on my Memphis barbecue ‘to-do” list (along with being on the 29 BBQ Bucket List and Garden ‘N Gun’s “BBQ Bucket List”) is Cozy Corner Restaurant, near downtown.  We arrived around 6:00 for “second dinner”.  Owned and operated by Raymond Robinson and his family since the late 70s, Cozy Corner is a neighborhood cornerstone.  Raymond’s daughter was seated at a table just inside the door and she spoke to everyone that came in – and many spoke to her first, by name.  They smoke and serve standard meats, but are best known for their barbecued Cornish hens.

It’s a classic spot, certainly in terms of “vibe” as it feels like you’re stepping back in time when you walk in the door, except the TVs look more modern.  And while the menus are on LED screens, they appear to just be updates of the handwritten chalk boards that were likely once hanging there.  They offer their sauce in five heat levels – dry through super hot.  As I knew my beloved would have the hen, and I was the only one who had eaten “first dinner”, I ordered a simple barbecued bologna sandwich, with hot sauce.

The slice of bologna has been smoked, then browned on the griddle, and it was topped with a slaw that had a mix of mustard and mayo in it. The sandwich was tasty and the “hot” wasn’t too hot. My partner ordered the Cornish hen plate, mild, with corn and barbecue spaghetti (more about that later).

The hen was tender and moist, like you’d expect chicken to be, with a good bit of smoke in the meat.  And a lot more meat than I expected on a hen that size.  The corn (wrapped in foil in the top of the photo) was simply boiled and good sweet corn, tender and tasty.  And then there was the barbecue spaghetti.

Barbecue spaghetti was created by Brady Vincent in 1980, according to a great article from Southern Living on the history of the side.  At Cozy Corner, there’s no actual barbecue in the spaghetti, just barbecue sauce cooked with the noodles.  I need to try it at a restaurant close to the source recipe (the Bar-B-Q Shop) or a first generation derivative (Neely’s Interstate Barbecue) and see if I like it more.  It didn’t seem to add much to the side options that traditionally exist with barbecue dishes, to me.

Cozy Corner Restaurant Menu, Reviews, Photos, Location and Info - Zomato

30 Nov 16:20

The Liquor Store – Memphis, TN

by willoughbyandy

We received a supplemental magazine in the mail with our monthly Atlanta Magazine that highlighted some spots around the South, with an eight page spread on Memphis.  My dear wife found a picture of a breakfast, served at the Liquor Store, and suggested to me that we might want to check it out. In town for a conference that started at noon, we had time for breakfast and we headed in that direction.  Open for breakfast, lunch and dinner (most days – no dinner on Sunday and Monday) they’ve been open since 2017 serving breakfast all day in a Latin-flavored, diner-inspired retro-cool space.

The tables and bar harken back to the middle of the last century (or to a tiki bar), with rattan and tropical prints and the idea that the three reference points in life should be Hawaii, Acapulco and Tahiti.

We were there for breakfast, so we focused on the breakfast menu, although I, honestly, likely would have focused on that part of the menu, regardless of the time of day we were eating there.  My beloved chose their breakfast hash, which was comprised of super foods – sweet potatoes, spinach and caramelized onions, topped with soffrito, fried eggs and your choice of breakfast meat (including a veggie sausage option).  She chose to top hers with Wright’s bacon (I might have gone with the Latin pork), but

I also had the same bacon in my breakfast sandwich, and it was excellent.  I was not aware of Wright’s as a purveyor of bacon, but I’ll add it to my bacon pantheon of Nueske’s, Nagel’s and Benton’s.  It was really good bacon.

The biscuit was whole wheat, which was unexpected but not a bad choice.  I would normally have gone with the biscuits and gravy, but the gravy was described as “shiitake mushrooms gravy”, and I really don’t care for mushrooms and I wasn’t quite hungry enough for the steak and eggs.  If you choose to head there on a weekend, I imagine the place would be packed.  

30 Nov 15:30

Dyer’s Burgers – Memphis, TN

by willoughbyandy

Dyer’s Burgers has been on my list since the beginning of the predecessor to this blog – arising out of my fascination with the first edition of George Motz’s Hamburger America (I’ve just ordered the third version, which was published earlier this year and will be in the mailbox when we get back from this trip).  In the first incarnation of the book, it was the 100 best burgers in the country (now numbering 200), according to George, and I built a list, in my phone, from that book of places that I wanted to visit.  That “list” is the “burgers” in my blog’s name.

The burgers at Dyer’s are rolled into patties, then dropped into oil that’s been in constant use since 1912.  The grease is drained each day and new oil is added often.  But when the restaurant has moved, the grease has moved with them, with police escort.  They’ve gone through several locations before settling on Beale Street, but they believe that the grease they use today contains some molecules of Elmer Dyer’s original grease.  They come in singles, doubles and triples, with and without cheese and are typically topped with mustard, onion and pickles.

I went with a single with cheese, and held the onions and pickles.  The combo added fries, which were thin cut and fried to a crunchy crust with a soft center, and tea.  This burger was fried perfectly (they apparently know what they are doing – after 100 years they should) and the cheese melted the bun to the burger. It definitely is a classic.   For good measure, I also ordered a fried bologna sandwich.

with which they also brought (unordered) fries.  This bologna was griddled, not pan fried and thick cut.  And tasty, with a just a bit of mustard on the bun.  You know, I think I’ve actually eaten more bologna this month than I have in the last year.  Maybe there’s a trend there…

Dyer's Burgers Menu, Reviews, Photos, Location and Info - Zomato

30 Nov 15:30

Doe’s Eat Place – Greenville, MS

by willoughbyandy

Walking in the screened front door of Doe’s Eat Place, we immediately assumed we had made a mistake – we were standing in the kitchen, right next to the grill.  We asked and they waved us through to the second kitchen – where the salads, toast and fries were made – and a lady asked if we had a reservation.

I sheepishly said’ “No” and she asked if we thought we could eat in an hour.  “Sure”, I replied and she showed us to the side room where they had a party of forty-two coming at 7:00.  After talking to the other couple in our room (they were halfway through dinner when we were seated), they told the history of the restaurant.

Back in the 40s, there was a doctor who stopped by this grocery store on his way home to have them cook him a steak.  He came in, off the back porch (now the front door), through the kitchen for years.  But when he started bringing his friends, they created a “white” entrance and dining room in the back of the restaurant.  It stayed that way into the 60s, when, with integration, they closed off that front (back) door and the entrance has remained in the kitchen ever since.

The waitress came to the table and told us our dinner choices – there is no menu and the servers all learn the menu to heart.  There were several steaks, tamales and, I may remember them saying, spaghetti.  We were there for steak, so we ordered the porterhouse – a 26-or-so ounce behemoth.  It was served with fries and we also ordered a salad.

I turned it so the filet (more done) side was facing my partner, as she liked her steak closer to medium well than medium rare.  They had pre-sliced sections off each side of the bone and I stabbed a segment and placed it on my plate, with some fries and a piece of toast.

Cutting into it, it was a beautiful medium rare – it actually looked like a piece of ahi tuna sashimi.  And it melted in your mouth.

We knew we were in a time crunch (the steak arrived around 6:25) and we wasted no time digging in.

The fries, which we saw being fried in a iron skillet through the doorway (we asked, and they do have a deep fryer for when they get busy), were long cut, crispy crusted and piping hot.

This may have been the best porterhouse I’ve ever had.  We sopped the juice with the toast and fries.  We used the knife to cut as much meat as we could from the bone.  Then we gnawed the bone.

Our plates were empty, the table was clean and we were paying (I did have a sudden fear that they were cash only and the waitress hadn’t mentioned any prices, but I saw the card machine), at 6:50.  Success.

As we walked out, we spoke to a man in the kitchen (he turned out to be Doe Signa, Jr.) about the quality of the steak.  He said it wasn’t him who deserved the credit and he yelled into the side room for the young man who had actually cooked it, so we could tell him, instead.  Then Doe told us they were franchising and had 12 other locations, so now we know of another place to look for, on the road.

Doe's Eat Place Menu, Reviews, Photos, Location and Info - Zomato

30 Nov 15:29

Bully’s Restaurant – Jackson, MS

by willoughbyandy

Heading home from Memphis, we were over-nighting in Jackson, Mississippi, before heading home.  We had been to a couple of junk and antique stores when lunch rolled around.  I knew that I wanted fried chicken for lunch, so while we shopped I asked several folks where the “best” fried chicken was in Jackson.  I got a variety of answers that mostly focused on one of the two Picadillys in town – I was obviously asking the wrong people (I also got suggestions for KFC and Popeye’s).  That wasn’t in the cards, so I went with one from the list – Bully’s Restaurant.  I had Bully’s on my list from the Garden ‘N Gun fried chicken bucket list.

We arrived a little early for lunch, pulling up in the gravel parking lot and parked beside a big Class A RV.  We saw him heading back to his trailer and asked and he was picking up food for tailgating.  By the time we left, the gravel lot was full and there were folks parked on the other side of the street.  Bully’s is a family owned (and family built – Tyrone Bully and his father actually built the brick building they are housed in) that’s been open in the same place since 1982.  The servers take your order on an old school order pad, call it out in the kitchen and put it on the rotating stand you can see in the window above.  The food arrived on divided trays that reminded both of us of elementary school.  My wife had turnip greens, field peas and baked chicken.

The chicken was extremely moist and even though she prefers collard greens to turnips, she said that these were some of the best greens she had ever eaten.  They take the “Soul Food” on the sign seriously – it was a classic meat and two, which featured neck bones, pig feet, smothered oxtails, smothered turkey necks and chitterlings, along with the chicken, hamburger steak and pork chops.  I went with fried chicken (that’s what I was after), the same field peas my beloved had and dressing with brown gravy.

The chicken had a golden crust and was a bit salty, and, like the baked chicken, was amazingly moist.  I hope you can see how moist it was in the picture below.

The dressing was cornbread based and had the same salty tang to it.  The guys at the table next to us had the smothered oxtails and the mac-n-cheese.  The oxtails smelled great (I was there for chicken) and the mac-n-cheese looked incredible (I was trying to keep lunch under 1,000 calories).  If you’re looking for the best fried chicken in Jackson, don’t go to Picadilly – go to Bully’s.
Bully's Restaurant Menu, Reviews, Photos, Location and Info - Zomato

30 Nov 15:22

Seafood Corn Chowder

by Tommy Thompson

By Tommy Thompson

Options abound for this cool weather dish.

corn chowderFew dishes satisfy on a cold winter day like a bowl of hot chowder. Shrimp, featured here, is one of many seafoods that might be used.

This rich, cream- and corn-based chowder is a meal in itself, and really doesn’t need a side dish other than some bread, like buttered biscuits—and maybe a cold glass of dry chardonnay or pilsner beer.

Seafood Corn Chowder

(Serves 4-6)

corn chowder

Fresh veggies like corn and pepper boost a chowder’s flavor.

  • 2 ears or 2 cups fresh-frozen corn
  • 2 cups diced potatoes (Russet, red or Yukon Gold)
  • ½ stick unsalted butter, cut into small pieces
  • ½ large onion, diced
  • 1 bell pepper, diced
  • 1 tsp. Creole seasoning
  • 3 cups chicken or vegetable stock
  • 1 pound shrimp, scallops, cooked lobster meat or crab meat
  • 2 cups heavy whipping cream
  • 1 tsp. red pepper flakes
  • Salt and pepper, to taste
    Cut corn kernels from cobs, if necessary. Peel and dice your potatoes. Dice your other vegetables. In a large stockpot, melt the butter over high heat, add the peppers and onions, Creole seasoning and cook until soft. Then add the potatoes and stock and cook over medium heat until potatoes are fork-tender. Stir in the corn, red pepper flakes and heavy cream and cook over low heat another five minutes. Finally, stir in your seafood. If you use shrimp or scallops, three or four minutes is adequate time to cook them. Shrimp cooked into pink “C’s” are perfect; those overcooked into “O’s” are not. Previously cooked lobster meat or pasteurized crabmeat just needs to be warmed up. Add salt and pepper, to taste.

Cooking and serving a bowl of hot chowder involves choices. Using fresh, or fresh-frozen, corn is a good start for a chowder featuring seafood. But there’s another consideration to make before you leave the supermarket. While the corn adds a distinctive flavor to your chowder, it’s potatoes that bind all the ingredients and give it texture. Baking, or Russet, potatoes make your chowder more creamy, while red or Yukon Gold spuds create a more chunky dish. It’s all up to you.

And then there’s your choice of seafood. To me, it’s all about availability, with fresh Florida shrimp topping my list, sometimes in union with some blue crab meat. But winter chowder also offers the opportunity to mine the freezer for packages of bay scallops or lobster tails, hidden from view since last season. I’ve even made it with stone crab claw meat that was picked, vacuum-bagged and frozen the previous season. Now that’s luxury! FS

First Published Florida Sportsman January 2016

The post Seafood Corn Chowder appeared first on Florida Sportsman.

30 Nov 15:21

Florida Waypoints – Fort De Soto

by Florida Sportsman Editor

Fort De Soto, at the mouth of Tampa Bay, guards exceptional bay and beach fishing.

Bay Pier visitors tackle sheepshead, flounder, snapper and mackerel.

This 1,136-acre Pinellas County park comprises Madelaine, St. Jean, St. Christopher, Bonne Fortune and Mullet keys. The V-shaped Mullet Key largest of the bunch offers the secluded East Beach, the heralded North Beach and the park’s namesake military site strategically and centrally seated. On Mullet Key’s southwest corner, just below the fort, stands the 1,000-foot Gulf Pier. East of the fort, the Bay Pier extends 500 feet toward the mouth of Tampa Bay.

During the Civil War, Mullet Key and nearby Egmont Key served as Union blockade posts, but it was more than 30 years later when construction of a fort began, during the Spanish-American War. Serving as a sub-post to Fort Dade on Egmont Key, Fort De Soto saw U.S. military presence during WWI and WWII. Ultimately, the fort never fired on an enemy and Pinellas County bought the property in 1948. Dedication as a park came on May 1, 1963.

In 1978, Fort De Soto’s 12-inch mortar battery was listed in the National Register of Historic Places. If you glance to the surf, near Bay Pier, you’ll see weathered remnants of a 3-inch gun battery destroyed by a 1921 hurricane. Waterfront markers indicate the original building locations.

To present matters, fishing: Fort De Soto has over seven miles of waterfront, three of which hold soft white sand beaches. Amenities include a large and well-maintained launch ramp, shower/restroom facilities, 7-mile asphalt multi-use trail, kayak rentals, a designated dog park and a 2,200-foot barrier-free trail with a wheel chair-friendly path and interpretive stations.

Daily ferry trips (weather permitting) run from Bay Pier to nearby Egmont Key. FS

Where

This largest of Pinellas County parks comprises a quintet of connected islands at the south end of Pinellas County just outside of the mouth of Tampa Bay.

What’s in a Name

Named for Spanish explorer Hernando De Soto, the fort was dedicated on April 4, 1890.

Gameplan

Sample beach, pier, kayak and wade-fishing opportunities. Also Pinellas County’s premier family picnic and camping destination.

When

Spring through fall finds mackerel buzzing both piers. Outstanding wade-fishing in the warmer months.

Bait & Tackle

Fort De Soto Gulf Pier Bait and Tackle (727-582-2267), The Bait Bucket on Tierra Verde (727-864-2108)

Lodging

Fort De Soto Park Campground (Tents, RV’s), Don Cesar on St. Petersburg Beach, Coconut Inn on historic Pass-A-Grille.

Eats

Billy’s Stone Crab on Tierra Verde or Rumfish Grill on St. Petersburg are good bets for fresh seafood.

Tips

Free-lined or floated shrimp is the pier favorite, although squid spoons (mackerel) and banana-shaped pompano jigs see lots of use. Local guide Rob Gotta says Fort De Soto’s East Beach offers some of the Tampa Bay area’s best wade fishing (also great kayak waters.) Cork live pilchards or cast jigs and topwaters over the 3-to4-foot depth range.

First published Florida Sportsman June 2018

The post Florida Waypoints – Fort De Soto appeared first on Florida Sportsman.

30 Nov 15:21

Project Dreamboat – 32 SeaCraft

by Florida Sportsman Editor

“I didn’t realize it was in as bad of shape until we got it home,” said Robert Fleming of Daytona, when asked about his 32-foot SeaCraft overhaul.

Fishing the inshore waters of East Central Florida from his flats boat, Fleming didn’t venture into the blue water much. It only took a few good trips with his buddies to realize he was hooked on offshore fishing, and wanted a center console for himself. It wasn’t only for his own pleasure though, this was a great opportunity for him to spend some time with his son.

Fleming came across the 32 SeaCraft online and after a sea trial was able to score the boat for $42,000; a deal, or so he thought.

After hearing horror stories of SeaCrafts sinking, he opted to bring it to Marine Customs Unlimited (MCU) in Stuart to get the transom closed in and an Armstrong Bracket added. “Talking with Brian, the project totally blew up,” said Fleming, and the enclosed transom job blossomed into a full restoration. The bones of the boat were solid, but the appearance needed some work, a life spent in the sun did some damage.

The boat originally had two 150-gallon gas tanks, one on each side of the boat. Fleming knew he wanted more fuel capacity, so they were removed and two huge fish boxes took their place. A new 400-gallon tank was added in the center, leveling out the boat. The livewell in the floor was standard from Seacraft, but was awkward when getting baits in and out, often requiring to get on one knee. That had to go. When the transom was sealed, a large live well was added, making for much easier access.

Custom work was plentiful throughout this boat, including the paint job itself. Many mistake the custom-faded boot stripe as a decal and are astonished when they learn that it’s the actual paint job. “What I love about the boat the most is the dash and the electronics. I think that’s what MCU does the best. There’s nothing like it coming in a manufactured boat right now,” exclaimed Fleming.

After the overhaul was complete, Fleming spent $200,000 on modifications, bringing the total of his dreamboat to $242,000. “Now that it’s done, I’d like to build something else, because that’s just how I am.”

The post Project Dreamboat – 32 SeaCraft appeared first on Florida Sportsman.

30 Nov 15:20

Spicy Crab Dip

by Tommy Thompson

Warm up your palate with this spicy crab dip.

Indulgent and spicy with the rich taste of crab, this dip will be a hit.

Here’s something fancy that’s not hard to make, and is guaranteed to impress even the most serious food critic—spicy hot crab dip.

Ingredients

The ingredients are simple.

  • 3 tbsp. unsalted butter
  • 1 tbsp. extra virgin olive oil
  • 1 red bell pepper, cored and finely chopped
  • 2 cloves garlic, minced
  • 1 shallot, finely chopped
  • 2 tbsp. all-purpose flour
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese, separated
  • Juice and zest of one large lemon
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 1 tbsp. Worcestershire sauce
  • 2 tbsp. (your favorite) hot sauce
  • 1⁄4 tsp. celery salt
  • 1 lb. claw crab meat
  • 1 scallion, thinly sliced

Directions

Preheat oven to 350 degrees and butter inside of oven-proof serving dish.

In a skillet, melt butter and olive oil over medium heat. Cook the pepper, garlic and shallot until soft, then add flour and cook, stirring to make a light-colored roux (about 3 minutes). Whisk in the cream and let come to a boil. Then, reduce heat to a simmer and cook until thickened.
Remove from heat and add one third of the Parmesan cheese, and the lemon juice and zest, salt, pepper, celery salt and hot sauce. Gently fold in the crab meat.

Transfer the mixture to the buttered baking dish, then sprinkle the top with the remaining Parmesan cheese and bake for 20 to 25 minutes until the top is browned and the dip is bubbling. Remember, the ingredients, including the crab, are already cooked. Garnish with the scallion slices and serve with pita chips.

    But first, let’s talk about crabs. For this recipe, we’re talking about blue crabs and not stone crabs, snow crabs, or king crabs. The general term is “blue swimming crabs” and they come from all over the world, especially Southeast Asia and South America. Or you can catch your own or buy them live right here in Florida, boil them, and pick a pound of meat from about fifteen (if you’re a skilled picker). You’ll have a hard time finding picked blue crab meat produced domestically, as crab-picking is a laborious task and Americans and guest workers find other “agricultural” work more profitable. However, imported crab meat is excellent and its production is highly regulated, world-wide.
    Your source for good crab meat should be a reputable supermarket or seafood specialty shop. All canned crab meat is pasteurized even after it is cooked and picked and should be displayed at the seafood counter on ice. You’ll have a choice of several varieties, including claw, lump and jumbo lump. Lump and jumbo lump are good for dishes where the appearance of the chunks matter. For dips, like this one, and crab cakes, claw meat is best. It’s not as white as the other grades, but its hearty crab flavor doesn’t get lost under seasonings.

First Published Florida Sportsman December 2016

The post Spicy Crab Dip appeared first on Florida Sportsman.

30 Nov 15:20

FS Panel Survey Results: Your Favorite Place to Fish Is…

by Florida Sportsman Editor

The results are in… your favorite place to fish is…

Captain Ryan Van Fleet of Tavernier with a mutton snapper. No surprise that the Keys turned up as one of our readers’ favorite destinations.

In the most recent Florida Sportsman Panel survey, taken by 478 people, we asked about Florida’s top fishing destinations, as well as, “If you could go anywhere in Florida, where would you like to spend a week fishing?” along with a host of other questions about our readers’ fishing habits of late.

“What is the best big city in Florida for fishing?”

Of the choices of Destin, Tampa, Fort Myers, Miami and Jacksonville… Miami was the top choice with 34% of the vote.

“If you could spend a week anywhere in Florida fishing one location’s waters, where would that be?”

In order, the top two answers were… Islamorada and Key West.

“What would you say are Florida’s top fishing destinations in the eyes of the public?”

The answers in order from first to third were… Key West, Islamorada and Boca Grande.

In a show of dedication to fishing, 83% of respondents said that they have traveled to fish the town that they chose as Florida’s top fishing destination.

The greatest deterrent to fishing right now, in respondents’ opinion, by far is… not regulations (14%), not overcrowding (10%), not expense, declining fish stocks…but by far, water quality (51%).

These and other insights, and a wealth of commentary from our respondents, were developed in the survey. Thank you for participating.

The post FS Panel Survey Results: Your Favorite Place to Fish Is… appeared first on Florida Sportsman.

30 Nov 15:19

Cool Tools 2018 Holiday Gift Guide: Top Sellers of 2018

by mark

The editors of Cool Tools have curated a number of gift suggestions selected from the pages of Cool Tools: A Catalog of Possibilities (which itself makes a great gift), and from the website. This week: the top selling tools we reviewed this year!



“As soon as I tried this cardboard cutter ($8) out, I was super impressed. It goes through double-wall (e.g. refrigerator box) cardboard like butter. But if you grab it by the wrong end, stick it your pocket, etc. you won’t slice your hand. Because it uses a sawing motion to cut, there is much less of a feeling like a runaway blade could slice her leg (why yes, that is custom stitching on my pants, how observant). That said, just because the sharpness is a different format (micro-serrations as opposed to a single sharp edge), you could still saw your hand open real good, so we had a good discussion on how to use it safely.”– Mark Frauenfelder



I started using these pocket microscopes when I found people using them at a gem and mineral show. I thought at first these were kids toys because they were pretty cheap. I bought one so I could inspect stones and mineral closer during the show, but found that they were fun to play with.” — Joe Kouba



“The Disposal Genie ($9) covers the gaping, menacing hole of the garbage disposal while still letting liquids and smaller food pieces through. No more worries about accidentally dropping a fork, measuring spoon, or chopsticks down the disposal. You can also safely run the disposal with the genie sitting in its hole, so no need to remove it.” — Deb



“I love the OXO Silicone Sink Strainer ($8) because: 1. It catches all of the detritus matter in my sink, 2. It sits cleanly on top of the drain, 3. It’s easy to clean as it’s made of silicone and can be easily turned inside out to “pop” the food off it, 4. It never fills the sink with water because it’s not a stopper!” — Robert Schlaff



“A $10 first aid kit that’s surprisingly complete – it will treat stings, cuts, scrapes, burns, and remove splinters.” — MF



Mack’s Pillow Soft Silicone Earplugs ($10) are very waxy and almost look like candies … some type of caramel, but they’re white colored and I find them to block sound much more effectively than any type of foam ear plug … I definitely reuse these ” — Tim Ferriss



“I used to hate cleaning windows. The cleaner stinks, there are always streaks, and it uses a bunch of paper towels. Thanks to the Spiff Cloth, however, my whole perspective on window cleaning has changed. With this magical cloth, you can make every window and mirror in your house streak-free and beautiful with just water.” — Abbie Stillie



Cool Tools: A Catalog of Possibilities is a highly curated selection of the best tools available for individuals and small groups. Tools include hand tools, maps, how-to books, vehicles, software, specialized devices, gizmos, websites — and anything useful. Tools are selected and presented in the book if they are the best of kind, the cheapest, or the only thing available that will do the job. This is an oversized book which reviews over 1,500 different tools, explaining why each one is great, and what its benefits are. Indirectly the book illuminates the possibilities contained in such tools and the whole catalog serves an education outside the classroom. The content in this book was derived from ten years of user reviews published at the Cool Tools website, cool-tools.org.” — KK



“My microspatula ($7) is one of the tools I reach for most often in my house. As an archivist, microspatulas are standard issue tools in my profession. They are useful for a variety of careful, fine-motor tasks that come up when handling manuscripts, photographs, or rare books. At this point in my career I rarely have an opportunity to do to the detailed, careful work that requires a microspatula, but at home I’ve used one several times a week for over a decade. It’s a perfect tool for situations that require something strong enough to apply a little force but gentle enough not to break stuff.” — Mike Rush



Total Shaving Solution ($16): Just put 3-4 drops – no kidding… that’s all it takes – into the palm of your hand and rub over your face. Wet generously with water throughout the shaving process and you’ll find that the razor literally glides over your skin. ” — Scott Goldman

Want more? Check out our other 2018 Gift Guide picks as well as our our 2017 Gift Guide, 2016 Gift Guide, 2015 Gift Guide, 2014 Gift Guide and our 2103 Gift Guide

29 Nov 15:13

Why This Answer Could Help You Achieve Your New Year's Resolution

by Megy Karydes, Contributor
Lose weight, eat healthier, get fit. It’s the trifecta of new year’s resolutions. Without a plan in place, declarations and good intentions fall flat often before the first week is over. Productivity experts tout having a plan helps people stay accountable, no matter the task.
28 Nov 16:43

What Was It Like When The First Habitable Planets Formed?

by Ethan Siegel, Contributor
The first planets were only gas. The second included rocky ones, but life wasn't possible. Here's how we finally got there.
28 Nov 15:27

Better Strengthen Your Smartphone Password Instead of Using Biometric ID

by Exuperist

Talk about a false sense of security. Researchers have been able to successfully create working master fingerprints that could unlock a majority of modern smartphones today.

Known as DeepMasterPrints, these artificially generated fingerprints are similar to the master key for a building. Although the researchers were not the first to consider creating master fingerprints, they were the first to use a machine learning algorithm to create working master prints.

Faking one's fingerprints and other biometric features seems like something taken from an action thriller spy film or series like Mission Impossible, but being able to create an AI that "learns" how to generate fake biometrics is now becoming a scary reality.

(Image credit: Vice)

28 Nov 15:16

The 6 Best Luxury Hotels to See the Northern Lights this Winter

by Ann Abel, Contributor
Sure, you could rent a camper van and drive it to a northern latitude to see the northern lights, but isn’t it better to be awed in comfort and warmth? At these luxury winter lodges, you can take in the aurora borealis from an outdoor hot tub, a lakeside bonfire or your own private cozy bedroom.
28 Nov 15:06

“More Barn!” The Story of How Neil Young First Played Harvest for Graham Nash (1972)

by Josh Jones

Everyone knows the punchline “more cowbell” from SNL’s affectionate jab at the Blue Öyster Cult’s enthusiasm. But how many people know the true story of “more barn”?

Too precious few, I’d say.

It’s a classic from that icon of classic rock, Neil Young, a yarn—as told by Graham Nash—that defies parody, and beautifully illustrates the absurdity of Neil Young’s commitment to raw, rustic authenticity. For his dedicated fans, Neil’s ramshackle methods always yield worthy results. Even when he’s off, he’s so damned into it, it’s hard to ever fault him.

And when he’s on—in masterpieces like 1972’s Harvest—Neil does no wrong. His talents stretch beyond intensely impassioned songcraft and delivery to a holistic appreciation of sound in all its forms (and a loathing for technology that does sound an injustice).

In the interview above with NPR’s Terry Gross after the publication of his book Wild Tales: A Rock & Roll Life, Young’s erstwhile CSNY bandmate Nash recounts the day Young first played him Harvest:

The man is totally committed to the muse of music. And he'll do anything for good music. And sometimes it's very strange. I was at Neil's ranch one day just south of San Francisco, and he has a beautiful lake with red-wing blackbirds. And he asked me if I wanted to hear his new album, "Harvest." And I said sure, let's go into the studio and listen.

Oh, no. That's not what Neil had in mind. He said get into the rowboat.

I said get into the rowboat? He said, yeah, we're going to go out into the middle of the lake. Now, I think he's got a little cassette player with him or a little, you know, early digital format player. So I'm thinking I'm going to wear headphones and listen in the relative peace in the middle of Neil's lake.

Oh, no. He has his entire house as the left speaker and his entire barn as the right speaker. And I heard "Harvest" coming out of these two incredibly large loud speakers louder than hell. It was unbelievable. Elliot Mazer, who produced Neil, produced "Harvest," came down to the shore of the lake and he shouted out to Neil: How was that, Neil?

And I swear to god, Neil Young shouted back: More barn!

Now, whether or not that last bit is a Nash invention, it must forever remain the punchline of the story, which must always be referred to as “more barn.” But there’s no reason to think it didn’t happen just the way Nash tells it.

In the film at the top, Young listens to playback of Harvest through the barn, comments on the “natural echo” of its reverberations from yonder hillside, drinks a Coors, and lounges in the straw. (He also talks in earnest depth about the ethical and personal challenges of being a "rich hippie.")

I’ve heard this album countless times through headphones and stereo, surround, and car speakers, but until I can yell out “more barn!” I'm convinced I have not truly heard it at all.

Related Content:

Neil Young Performs Classic Songs in 1971 Concert: “Old Man,” “Heart of Gold” & More

Neil Young Busking in Glasgow, 1976: The Story Behind the Footage

When Neil Young & Rick James Created the 60’s Motown Band, The Mynah Birds

Miles Davis Opens for Neil Young and “That Sorry-Ass Cat” Steve Miller at The Fillmore East (1970)

Josh Jones is a writer and musician based in Durham, NC. Follow him at @jdmagness

“More Barn!” The Story of How Neil Young First Played Harvest for Graham Nash (1972) is a post from: Open Culture. Follow us on Facebook, Twitter, and Google Plus, or get our Daily Email. And don't miss our big collections of Free Online Courses, Free Online Movies, Free eBooksFree Audio Books, Free Foreign Language Lessons, and MOOCs.

27 Nov 20:04

Iceland’s Famous Pylsur Hot Dog Recipe

by Miranda Smith
Featured how to make iclenad s fmous pylsur hot dog

In a country where sheep outnumber people, it’s only fitting that Iceland’s famous take on a classic fast food staple includes lamb. While the lamb-beef-and-pork hot dog, or pylsur, is ubiquitous at gas stations and ferry buildings across the island nation, Bæjarins Beztu Pylsur (literally translating to “the best hot dog in town”) is the most popular stand in Iceland. A flagship of Reykjavik since 1937, Bæjarins Beztu is rumored to braise their pylsur in beer and has served everyone from Bill Clinton to Metallica. Here’s how to make ein með öllu (one with everything) like an Icelander.

Bæjarins Beztu Pylsur
On Huckberry’s Iceland trip, Ben did as 70% of Icelanders do and visited Bæjarins Beztu Pylsur.
 



Ingredients
 

(Makes six servings)

Ingredients

• 6 hot dogs (you can order authentic pylsur on nammi.is or substitute with your local favorite)

• 6 hot dog buns

• 12 oz of beer (Viking or Gull are traditional but any lager will work)

• 1 yellow onion

• 1 fried onion (recipe below)

• 4 tablespoons ketchup

• 4 tablespoons sweet mustard

• 4 tablespoons of remoulade (recipe below)

 



Directions
 

1. Pour beer into a wide skillet and braise hot dogs on medium heat until warmed through

2. Lightly toast open bun

3. Spread ketchup, mustard and remoulade on each bun before adding cooked hot dog and raw onion

4. Top with fried onions
 

Icelandic Hot Dog
 



Fried Onion Recipe
 

Ingredients: 

• 1 yellow onion

• 1 cup buttermilk

• 2 cups flour

• Vegetable oil

• Salt

• Black pepper

• Cayenne pepper

Directions: 

1. Cut onion into thin slices and soak in milk for one hour

2. Combine flour and spices and coat onions in the mix

3. Fill a large cast iron skillet with two inches of oil and heat to 350°F

4. Add onions to oil and cook until golden brown

5. Remove onions and let cool

Bæjarins Beztu Pylsur
 



Remoulade Recipe
 

Ingredients:

• 1.2 cup mayonnaise

• 1 tablespoon chopped gherkin

• 1 tablespoon white wine vinegar

• 1 teaspoon dijon mustard

Directions: 

Blend all ingredients together until homogenous
 



>>Next: 72 Hours in Iceland
 


27 Nov 20:03

Three of Our Favorite Adventurers Spill Their Road Trip Knowledge

by Veronica Seder
Featured how to road trip

When the weekend rolls around, we’re doing everything in our power to have our cars, trucks, and vans pulled out of the office and on the road to our weekend adventure at 5:00 sharp.

Winter’s creeping around the corner, so we’re squeezing in as many road trips as we can before there’s snow on the ground and we have to trade in our tents for warm, cozy cabins. So, in the name of all things adventure, we tapped our community and sat down with three of our most seasoned road trippers—Huckberry Ambassador Forrest Mankins, Huckberry gear buyer Logan Stoneman, and Huckberry Ambassador Isaac Johnston—to get some road trip wisdom bestowed upon us.

Read on for the best road trip playlists, some very close calls, and why popcorn seems like either the best—or maybe the worst—thing to have with you.

Forrest Mankins' 1984 TOYOTA FJ60 Land Cruiser, aka Burt
 



Forrest Mankins


Hailing from the midwest, Huckberry Ambassador Forrest Mankins is now based in Whitefish, Montana, and works as a commercial photographer and director. A lifelong road tripper, he’s been our go-to guy whenever we have a question about where to go and what to bring with us on our next trip. Forrest just finished up a 6-month, 20,000+-mile road trip from the midwest to the arctic circle in Alaska and back for an upcoming documentary, “A Life Alive.”

Forrest Mankins' 1984 TOYOTA FJ60 Land Cruiser, aka Burt

Make, model, and year of your vehicle? 

1984 TOYOTA FJ60 Land Cruiser, aka Burt

How’d you acquire it? 

My father acquired it from a customer of his fly fishing shop in 1999 and spent the next couple years overhauling it. My sisters and I all drove it to high school and around town, and I was lucky enough to end up with it. Note: this was pre-Instagram, the days before every 18-34-year-old guy suddenly had to have one. I’ve spent the last 15 years pouring oil into that thing.

Forrest Mankins' 1984 TOYOTA FJ60 Land Cruiser, aka Burt

Best place the car has taken you? 

My favorite and secret camp spots in the northwest of Montana. Whoever is around shows up, and we have a fire, cook, and catch up on life. There’s usually a dip in the river involved as well. Those are the nights I always think about and memories I’ll be forever grateful for. I’ve also driven Burt from Oklahoma to Alaska and back—lots of cool places along the way but nothing beats the time with friends in the land near our own backyards.

Craziest road trip story? 

My friend thought it would be smart to leave for a trip to Alaska in March, and on our first night on the Alcan Highway, we ran into a total whiteout blizzard. We crept a few miles over the course of maybe an hour and finally found a turnout to an oil field in the middle of nowhere, Alberta. We had so much gear with us that we both just crawled into our sleeping bags and slept in the front seats. It could have just as easily blown for a week, but thankfully things cleared up the next day, and we realized how lucky we were to have clear weather in the north country this time of year. One of those things that reminds you just how far from home you really are.  

Forrest Mankins' 1984 TOYOTA FJ60 Land Cruiser, aka Burt

Road Trip Advice? 

Pack light on clothes/extras and heavy on tools. I always make sure to have a good spare tire, hand pump (like the kind for bicycles—the 12v air compressors always blow up, and you can pump up a tire with one of these and get off the roadside faster than waiting for help), patch kit, extra oil, coolant, etc. A pair of jumper cables, axe, good jack, and basic tools are also crucial. Going out into our wild lands comes with some responsibility—my pops always says “if you’re going to get yourself out there you’d better be prepared to get yourself back” and that’s always stuck with me. You don’t need as many t-shirts and changes of clothes as you might think, but when you’re broken down somewhere your tools become gold.

Forrest Mankins' 1984 TOYOTA FJ60 Land Cruiser, aka Burt
 



Logan Stoneman
 

Born and raised in Arizona, Logan Stoneman is now based out of San Francisco where he works as Huckberry’s head outdoor buyer. He made the move up north three years ago—and with the Bay’s proximity to mountains, coastlines, and deserts—he couldn’t be happier. When he’s not hand-picking the best gear to sell on Huckberry, he’s most likely on the road somewhere between the North Cascades and Joshua Tree.
 

Logan Stoneman


Make, model, and year of your vehicle?

Ford F150, 1997, EDDIE BAUER EDITION

Logan Stoneman's Ford F150, 1997, EDDIE BAUER EDITION

How’d you acquire it?

I bought the 17-foot long BOAT (nickname given to the truck by Alex Souza, head photographer here at Huckberry) off someone from Craigslist.

Best place it’s taken you?

I go to Yosemite about twice a month. I've been to a whole lot of incredible places, but have really fallen in love with climbing Yosemite’s granite cliffs and domes. No matter the season or weather, I can't get enough of the park. The BOAT trucks up and down HWY120 so much that the taco stand I stop at knows me by name.

Logan Stoneman takes his Logan Stoneman's Ford F150, 1997, EDDIE BAUER EDITION to go climbin

Craziest road trip story?

The BOAT got stuck on Prewitt Ridge above Big Sur, a gnarly, washed-out dirt road 3,500 feet atop Pacific Coast Highway, with no cell service. Luckily, I was with a caravan of over eight friends who were able to push the truck out of a hole. Had I been by myself, I would have been stuck with a 5-mile hike and 10-mile hitchhike to get an insanely expensive tow.

Road trip advice?

Find a recipe of food and music that keeps you awake no matter the hour. For me, it’s absurd amounts of cheesy popcorn and a 179-song road trip playlist I’ve been creating for the last seven years: Hippie Zen. Another trip-saving tip: Spotify has comedy. Put on some Mike Birbiglia and time will fly.

P.S. The best road trips are those without service—make sure to download your tunes before you leave.

Logan Stoneman's Ford F150, 1997, EDDIE BAUER EDITION
 



Isaac Johnston


Huckberry Ambassador Isaac Johnston is a fourth-generation Montana native who makes his living as a photographer and outdoor personality. He grew up working for outfitters in the Great Bear Wilderness, driving loaded stock trucks at 13 and hiking miles in the backcountry as trail crew, and has never gotten over his excitement for having fun outside. A former CEO at a hospitality company, he left that career to create and share stories of the outdoors and spread the enthusiasm he feels every time he steps outside. A well-seasoned road tripper, Isaac’s most often accompanied by his wife and two daughters—his three favorite on-the-road companions.

Isaac Johnston

Make, model, and year of your vehicle?

2000 Ford F-250 V10

How’d you acquire it?

My wife and I have always owned a Landcruiser (or two). I’ve owned 11 of them over the years, actually. When I changed careers and started traveling while taking photos and videos, we needed something easier to live out of in cold weather. Sleeping in the rooftop tent or setting up camp outside in the snow wore us down, especially while traveling with our young girls. We tried a camp trailer (hard to tow in tight spots) and a Toyota Sunrader RV (too low, slow, and not 4x4). After talking about converting an old military truck into a camper, we settled on trying a pickup and camper combo. First, we found our camper (for free) on Craigslist and then we found our truck. This is the setup that works best for us.

Isaac Johnston's 2000 Ford F-250 V10

Best place it’s taken you?

My wife and I did a 20-day trip down the Oregon and California coast then back up through the deserts following hot springs with our two little girls—best family trip to date.

Isaac Johnston's 2000 Ford F-250 V10

Craziest road trip story?

Years ago I went on a road trip from Montana to Baja with four friends in a Toyota Camry. We crammed in there like sardines and strapped five surfboards on top—and of course, we drove all day and through the night straight there. In the middle of the night at the Idaho-Montana border, I had my friend grab the wheel while I polished off a bag of popcorn. He was looking at me and I was looking at him and when I finished the bag we realized that no one was looking at the road. We proceeded to fight each other for the wheel at 80 mph, eventually spinning off into the ditch and popping a tire. Pretty damn scary. Everyone was pretty shaken up and happy to be alive. We went to change the tire and discovered we didn’t have a spare and didn’t have cell service. Next thing we know we’re hitchhiking to the nearest town at 3 a.m. to bring back a tow truck to get us on our way.

I still think about how I was barefoot with both feet on the floor of the car because the cruise control was on—I never even had time to touch the brakes. Makes me smile to think of us fighting each other while I was barefoot eating popcorn at 80mph.

Road trip advice?

Use whatever car you can afford. Spend your money on the trip, not the gear. A beat down Toyota Camry can go 80% of the places a Land Rover Defender can, and it’s more reliable than your buddy’s VW camper van. Fall in love with doing trips, then optimize them later. A truck and truck camper are the best bang for your buck in car camping right now. I have less than $8k in mine and it works just as good as $100k sprinter van conversion.

Isaac Johnston's 2000 Ford F-250 V10
 



>>Next: 6 Things to Pack on Your Next Car Camping Trip
 


27 Nov 19:07

The Best Home Bluetooth Speaker

by Brent Butterworth
The Best Home Bluetooth Speaker

After researching 27 Bluetooth speakers and testing 18 contenders, we think the Marshall Stanmore is the best home Bluetooth speaker for people who want a full-sounding compact audio system that’s intended to stay in one place rather than be carried around. The Stanmore’s ultrasimple operation and room-filling sound will appeal to lots of listeners.

27 Nov 19:00

Shop Managers Love These Old-School American Toolboxes from the Early 1900s

Ever since Kennedy Manufacturing literally invented the metal toolbox, it's been a go-to choice for professional mechanics, shops managers and anyone else who uses tools a lot.

27 Nov 17:31

75 Colleges With Free Or Reduced Tuition

by Zack Friedman, Contributor
27 Nov 16:27

The 25 Best-Selling Whisky Brands In The World

by Felipe Schrieberg, Contributor
I bet you didn't know most of them come from India.
27 Nov 16:25

Get The 10 Tricks Used By Successful People To Overcome The Worst Of The Days

by Paloma Cantero-Gomez, Contributor
Dancing with feelings is never a piece of cake and require awareness and exercise. Here you can find some of the most powerful steps that emotionally healthy people take in order to overcome the worst of the days.
27 Nov 15:51

How to Maximize Your Browsing Privacy Using DuckDuckGo

by Mike Epstein

It feels like every day, I see another person realizing how little privacy they have online and saying “enough.” Upset about the state of our relationship to tech companies, they’re quitting Facebook and Twitter, avoiding Amazon, and giving up Google.

Read more...

27 Nov 14:41

Why This Restaurateur Takes His Staff on a Roadtrip To Meet the Farmers that Make His Resturants Possible.

by Erin Scottberg

In most places, news of a team-building event isn’t necessarily something to look forward to: awkward conversations with the boss, guessing who’s going to drink much, and all the seemingly endless opportunities for things to go south. But that’s definitely not the case for a group of employees at Boston-based Himmel Hospitality Group.

That’s because at HHG, “team bonding” means renting an RV, eating at some of the nation’s best restaurants, meeting a handful of incredibly interesting farmers, ranchers, and fisherman, and generally having a grand ol’ time—all in the name of getting to better know your colleagues and serve your customers.

Himmel Hits the Road: The Background

For the past three years, Chris Himmel, the company’s president and owner of Boston restaurants Bistro du Midi, Grill 23, and Post 390, and Harvest in Cambridge, Massachusetts, has taken a small group of his more senior-level staff on a roadtrip to visit the restaurants’ small-scale purveyors, and to give the crew a chance to learn more about the stuff they cook, serve, and pour, and, of course, get in that all-important bonding experience. Nicknamed the hashtag-worthy “Himmel Hits the Road,” the annual event is more “road trip with friends” than “forced camaraderie with people you already see too much.”

“I have always been a big believer that the best way to truly learn and develop a passion and appreciation for something is to experience it firsthand,” says 40-year old Himmel, who grew up working in the family’s restaurants (his father opened Grill 23 in 1983)—and not just the cush gigs you might expect of the owner’s son. From teenage summers working in the steakhouse’s maintenance and facilities department to stints as a prep cook, server, and bartender, Chris made the rounds within the family business—and outside it, most notably at Chef Thomas Keller’s The French Laundry in Napa Valley—before eventually returning home and taking on a senior role in the company.

It was during his time at The French Laundry where Chris developed a passion and “a respect for ingredients,” as he says, a sentiment he brought back to Boston and has served as a guiding principle at his restaurants, and eventually as the inspiration for the Himmel Hits the Road trips. But it’s not just the ingredients that Chris finds so important—it’s the connections the trip inspires, too, both with the farmers and within the group.

“This whole industry is relationships,” Chris said. “Himmel Hits the Road is an opportunity to share these relationships so the staff has the chance to develop the same passion and appreciation I’ve always valued for partnering with the finest farms, fishermen, and producers.”

Lauren Brakoniecki, Post 390’s Private Dining Sales Manager, see the trip as a chance to say thank you. “We’re very fortunate to spend a few days visiting new farms and meeting our partners with whom relationships are typically long distance and somewhat anonymous,” she says. “During those visits, we work hard to celebrate the purveyors who contribute to our success as a restaurant, and we do so in an unbelievable setting while having fun. It reminds us why we love what we do.”

But Where To Go?

Himmel Hits the Road just completed its third season, and each year has brought the team on a different adventure. For the first trip, in 2016, Himmel rented an RV and took the group on a cross-country road trip from Boston to Los Angeles with stops along the way to fish, forage, and cook with restaurant partners. The route took the crew far enough south to drink their way down the Kentucky Bourbon Trail and smoke country hams with legendary Allan Benton in Madisonville, Tennessee. The following year, Himmel flew everyone to Seattle before renting the RV, which they then drove down the coast to Portland and Napa, stopping along the way at restaurants of Himmel Hospitality alumni. During that trip, they set-up a pop-up East vs. West Coast rooftop dining experience featuring competing raw bars, a mulefoot hog roast, grilled king salmon, and other flavors from the opposite sides of the country.

This year, however, #HimmelHitsTheRoad focused on the team’s own backyard: New England cuisine. Over three weeks, crews from HHG’s restaurants toured Vermont, Massachusetts, and Maine. The first leg of the experience took the a crew of six from Post 390, plus Himmel, to Vermont, where highlights included visits to Spring-Rock Farm, the east coast’s largest Wagyu beef operation, and Whistle Pig Distillery, a local, top-shelf whiskey provider. Other stops included a Grill 23 hosted surf and turf in Portland, Maine, and a collaboration between Bistro du Midi and Island Creek Oysters at the later’s Duxbury, Massachusetts, farm.

The process of deciding where to travel for the trip is simple: Chris considers what ingredients and regions his team is excited to explore, and also what existing relationships with chefs and/or restaurants the group is looking to deepen. Case in point: this year’s trip to Spring-Rock Farm was the result of Post 390’s executive sous chef, Casey Lovell, suggesting they check out this Wagyu operation in his hometown of Springfield, Vermont.

“It was meaningful to bring a bit of the restaurant out to the farm to be able to show all the folks who had a hand in raising the food—our new friends—that we appreciate the hard work that went into raising the delicious cuts of rarified beef we enjoyed,” explains Nick Deutmeyer, Executive Chef of Post 390. HHG threw a cookout for the staff of Spring-Rock farm (and some local friends, too), for which Chef Nick planned a special menu using a variety of unusual cuts from the prized Wagyu cattle (and he also hemmed the grill for much of the night).

Work Hard, Play Hard—In Action

All this learning, relationship-building, and ingredient-appreciating aside, Chris is quick to make sure these trips are a chance for his staff to take a load off and relax. “As is the case with most busy restaurants, there are limited opportunities for our team to break out of the confines of each operation and get to really know one another,” says Chris. “Himmel Hits the Road is a chance for the team spend time quality time outside of work, clear from the day-to-day distractions.”

“It’s an opportunity to reset before heading into a busy holiday season,” says Brakoniecki. “Going on Himmel Hits the Road this year was like a little mini vacation,” added Deutmeyer. “It forced us to take a weekend out of our busy schedules, as a team, to focus on the things that we collectively believe to be important and integral to how we run this business.”

And that’s exactly how Chris likes it: a little learning, a lot of new friendships, and a good time had by all.

The post Why This Restaurateur Takes His Staff on a Roadtrip To Meet the Farmers that Make His Resturants Possible. appeared first on Modern Farmer.

27 Nov 14:36

What Is Channel Bonding? One Way to Double Your Internet Speed

by Yusuf Limalia
channel-bonding

A slow internet connection can be tortuous. But if you’re limited by your service provider’s speed what options do you have for a better browsing experience? Channel bonding may be the answer.

Using Multiple Internet Connections

Your internet speed is typically limited by your area. Your service provider will need to deploy the necessary infrastructure to where your home or business is. This is why providers offer a coverage map to let you know what service they’re able to provide.

If you absolutely require more bandwidth than your provider offers on a single connection you will need an additional internet connection. This could be from the same provider using the same technology, or a different provider with a different technology.

Many companies offer this and it does have its uses. In the event that one provider’s connection fails there is a backup connection which all internet traffic will be routed to. This is termed “failover”.

Failover, however, won’t help to increase your internet speeds. For that, you need load balancing or channel bonding.

Both load balancing and channel bonding have different use cases, costs, and caveats attached to them. Ultimately it comes down to how internet traffic is routed on your network.

Understanding How Internet Data Is Routed

Let’s take a look at a high-level overview of an internet request. For the web page that you’re currently reading to be loaded, your computer and browser connect to a server which delivers the necessary files. For this analogy, try to imagine your internet connection like a set of pipes.

Components of an internet connection

The various components of this web page like text and images are delivered (as a packet of data) over a socket. Think of the socket as a pipe for information which extends from the server to you. If the socket is a pipe, then the packets are the liquid flowing through it.

For example, the image that you see above was first broken into many individual packets and delivered through a socket. It was then reassembled by your web browser.

What Is Load Balancing?

Load balancing is the approach which internet traffic is split among two or more internet providers. In order to implement load balancing, you will need a router that is capable of multiple WAN connections.

An example of one of these implementations is the Ubiquiti USG and the UniFi Controller.

Router with Load balancing

Each internet connection could be from a different provider or even different technology. For example, you could have the router connected to a fiber network and an LTE network simultaneously. Other than the costs, a client device is still limited to a single network connection at a time.

In the diagram above the network has access to two 5Mbps internet connections. If a single user wanted to stream a movie that required 8Mbps per second, load balancing will not be able to help. This is because a movie stream requires a large single-socket transfer or pipe to deliver a movie from a server to you.

What Is Channel Bonding?

Channel bonding splits your web traffic at the packet level among multiple internet connections. This means that channel bonding will be effective even for the user trying to stream a large movie because traffic is split at a low level.

While load balancing splits your network traffic, channel bonding effectively combines many different internet connections into one.

Channel Bonding example

To make this happen your internet traffic needs to be split and stitched back together again. There are both hardware and software options for channel bonding. Hardware options will be required if you’d like your entire network to take advantage of channel bonding.

Shareband channel bonding

A company like Shareband #will provide you with a device in which you plug in multiple internet connections. Your data is securely sent to this company over your multiple internet connections where it is processed and sent back to you.

Hardware options will still require a subscription as the company is using their servers to split and stitch your internet traffic for you.

One of the use cases here is that a fiber connection to your home may cost a significant amount of money. To get around this you could use two cheaper ADSL connections to your home and channel bond them together.

The cost of a channel bonding subscription plus two ADSL connections might still be less than a single leased fiber line, but your mileage may vary.

Channel Bonding Software

Fortunately, you may already have a device that is capable of having multiple simultaneous internet connections, in the form of a smartphone. Using software you can channel bond your Wi-Fi and LTE connections.

One such app is Speedify. Speedify is essentially a VPN but as its name suggests it can help speed up your internet experience using channel bonding. Speedify has apps available for Windows, macOS, iOS, and Android.

It lets you use all available Wi-Fi, 3G, 4G, and wired connections at the same time to speed up your internet experience.

To get an idea of how effective said solution may be, you can run three speed tests. One using Wi-Fi only, one using LTE only, and one using Speedify’s channel bonding, which will combine both.

The speed test results above show a great improvement when the connections are bonded together. From this simple test, we can see how beneficial channel bonding can be for a faster browsing experience. Speedify also offers a free tier where they will optimize the first 5GB free per month.

Having the Speedify app on your smart device won’t help any other devices on your network. Fortunately, the company that makes Speedify also publish an app called Connectify. Connectify turns a Windows machine into a virtual router which can share its internet connection.

With a little bit of configuration, you could use a Windows machine to channel bond an Ethernet and a 4G internet connection (using a dongle).

You could then use Connectify to share that bonded connection with the rest of your network. Remember that mobile data can be expensive, so be sure to use the limit feature on Speedify to make sure you don’t get handed an extortionate bill.

What to Do If You Can’t Channel Bond?

If channel bonding, or a faster internet connection isn’t available to you there’s still may be options. Ubiquiti’s UniFi allows you to set download and upload limits on both groups and users. This can help shape your internet connection and provide a better browsing experience for your network.

Other systems such as AmpliFi have a feature called Quality of Service or QoS. Be sure to check out your router’s settings to see if it supports QoS if your network is highly congested. Channel bonding does come with cost implications does require processing in order to combine both channels. However, channel bonding can provide you and your network a much needed internet speed improvement when other methods won’t.

Want faster internet but can’t afford channel bonding? Try adjusting your DNS settings for faster internet speeds.

Read the full article: What Is Channel Bonding? One Way to Double Your Internet Speed