There are no people in gunnarm’s collective.
When I asked Henk Rogers how he made Tetris a hit, he said "crazy persistence." If you listen to this program, you’ll hear how his persistence kept helping him overcome obstacles that would have made others quit.
Henk didn’t invent Tetris, but he’s the entrepreneur who went into the Soviet Union to win the rights to the game, and he’s the man who made it a world-wide phenomenon that’s still going strong, even though the game was invented back in 1984.
Tagged with mixergy andrew warner henk rogers business tetris
The daily reading from James Bridle’s Mattins on Monday, February 1st, 2010.
We’re all guilty of committing crimes against food from time to time. In this show Gloria and Mia take a look at some of the worst things people do to food. (http://www.simplysyndicated.com/shows/crimesagainstfood/)
Featured on episode 85 of Forgotten Classics.
Open source recipe development vs. secret restaurant techniques, hacked hardware vs. expensive science toys. Food hacking is the redheaded stepchild of molecular gastronomy. With audience participation, there will be some weird cooking, documenting of tasting notes on the wiki, a demonstration of current culinary exploits with kitchen appliance hacks, and an introduction of some recent food hacking ventures including hack lab tours and some dope culinary software.
Tagged with the last hope conference
Cooking for Geeks covers a new way of looking at how to cook for the hacker, maker, and creative person. By bringing science and experimentation into the kitchen, this panel will show how to create better food and new experiences at the dinner table.
Tagged with sxsw sxsw2010 conference cooking book:title=cooking for geeks food hacking
From http://www.graperadio.com/
When people think of BBQ, or smoked meats, or even backyard grilling, the thought of pairing the food with wine is understandably not the first thing to cross their minds. Given the various kinds of wood available to cook or smoke the food, as well as many types of sauces and rubs used to prepare the food, it would seem to be a daunting task to find a wine that would pair well with the final dishes. A few obvious wines probably come to mind: Zinfandel, Syrah, Grenache or Mourvedre. But, likely as not, many people will not even try to find a match, preferring to roll out the beer instead. Well, it really doesn’t have to be that way. You just might be able to have your “Que,” and your wine too!
Join us as we talk with Craig Adcock, of Overland Park, Kansas’ Bellyup Bar-B-Que, about all that flavorful food, and the wines that will indeed match up to the task.
To find out more information:
Bellyup Bar-B-Que: www.bellyupbbq.com
Tagged with wine bbq food pairing
Food podcast with a segment on rhubarb and an interview with Maki from Just Bento and Just Hungry.
From sciencemag.org: Chocolate shakes with nano-silica. Low-fat, full-flavored mayonnaise. What are the benefits and risks of using nanotechnology in food? The Science podcast examines the issue.
Tagged with food science nanotechnology
Audio recording of SXSW ‘09 food blogging panel.
What does it take to build a successful food blog? From niche single-food specific blogs like Cupcakes Take the Cake to broader blogs like Midtown Lunch, we’ll share the secrets of making readers hungry for more and attracting press and advertisers.
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