Homemade ice cream never gets old in Tucson
22.09.11
Marla Florez is surrounded by ice cream. All day, five days a
week. She and Irene Cohen are the two pastry chefs at Hub
Restaurant and Ice Creamery who whip up batches of the cold stuff,
flavors like oatmeal cookie dough, salted caramel and horchata, a
frozen homage to the Mexican, cinnamon-flecked rice drink.
She starts at 9 a.m. and ends at 5 p.m., all the while scooping
plastic spoonfuls to check flavor and consistency. Even after all
that tasting, "I'll get home and say, 'I really wish I had ice
cream,' " Florez says with a laugh. "I've gained 20 pounds since I
started working here."
Hub - and in particular its ice cream - has generated a lot of
buzz since it opened in February.
Co-owner Kade Mislinski, who grew up in restaurants (his parents
owned a few back East) and worked for Fox Restaurant Concepts,
originally considered frozen yogurt as part of his first restaurant
venture. He quickly abandoned the idea as a fleeting trend. Ice
cream, he decided. His place needed to have housemade ice
cream.
Source: Arizona Daily Star
Up close and impersonal
21.09.11
For a city Norman Mailer characterised as "a constellation of plastic".
No event crystallises the city's totem virtues of talent, showmanship, extravagance and self-regard like a big awards ceremony, of which there are several annually. As television gets better and better, the Emmy Awards have seen a corresponding rise in clout and glitz. This year's event, which took place on September 18th at the Staples Centre, was a fascinating combination of high-school prom, rock concert, insider
coffee klatsch and media maelstrom. It has come a long way since the first Emmy was bestowed in 1949 on a 20-year old ventriloquist named Shirley Dinsdale for her children's show "Judy Splinters". Your correspondent, who arrived as the date of a "Saturday Night Live" writer, managed to snag a seat in the centre of the ceremony's main section, right in the middle of the action.
Because the ceremony is broadcast live in New York, where the clocks are three-hours ahead, the event actually
Source: The Economist (blog)
We will see chefs forgo 
To depreciate sugar and store up, he makes his own Greek yogurt. He also bakes bread in a bread motor, replacing butter with applesauce to limit fat. "I didn't eat salubrious when I was adolescent, but I had to as I got older," he says. Mr. Gomez au fait to kite
