food – Page 15 – Life In A Word

Snacks, Snooze, Repeat

My wife and I are adjusting our sleep schedules several days ahead of an upcoming trip to Europe. The first night we went to bed an hour earlier than usual, the next night two hours earlier, and so on. Our destination is eight hours ahead of Colorado, so who knows if this fool-the-body ploy pays off when we get there. It’s all about fending off Mr. Jet Lag.

Sleep – quality sleep, that is – depends on almost too many factors to count. You’ve heard the guidelines before. Do you go to bed at the same time every night? Do you get a minimum of seven hours? Do you have a comfortable mattress? Is the room temperature cool-but-not-too-cool? Can you “black out” your bedroom, including every light except the little green one on the smoke alarm? And speaking of light, do you wind yourself down well before bedtime, without screens or headphones or anything else to keep the brain humming?

The list goes on, of course. What did you have for dinner; when did you have dinner; did you have alcohol or dessert too close to bedtime; did you take any meds; how and when did you exercise – they all mess with sleep. And if your sleep really is a mess, you have a convenient excuse in any one or more of these factors. But hang on. Someone (or some-ones) claims to have a better approach now. What if your quest for quality sleep hinged on only one factor?

Meet the latest trend in sleep aids: “pre-bedtime” snacks! Choose from a pint of ice cream, a handful of chocolates, a creamy drink, and others. They’re all concocted to show you the way to better sleep. Nightfood’s ice-cream pints are carefully advertised as “sleep-friendly”. Nestle’s “Goodnight” candies subtly recommend you “enjoy… 30-45 minutes before you’d like to drift off to dreamland”. Som Sleep’s products innocently ask you to “drink 30 minutes before you are ready to sleep”.

Am I the only one in the room with a terrified look on his face? I can hear myself already. “Time to go to bed, honey…. oh wait! You forgot your delicious pre-bedtime snack. Don’t you want a good night’s sleep?” After reading a little about these “foods”, my first thought was not, “how do they taste?” My first thought was not even, “I wonder if they work?” NO; my first thought was, “won’t they become psychologically addicting?” Think about it. Doesn’t really matter what’s included in the ingredients (i.e. melatonin, magnesium, glycine). Doesn’t even matter how much you consume. Rather, if you decide you’re suddenly getting a better night’s sleep, won’t your pre-sleep snacks turn into pre-sleep dependence? Snacks. Every night. For the rest of your life.

For sheer entertainment value, visit the websites and peruse the product claims. Nightfood says they’ve “removed/minimized stuff that in most other ice creams can be sleep-disruptive” (namely sugar and fat). Nightfood also says their product “… does not contain sleep-aid substances or drugs.” Finally, Nightfood does not suggest people eat ice cream as a sleep-aid. O-kay, anyone else utterly confused? I can get past an ice cream with no sugar or fat (not that I’d ever eat one), but if Nightfood doesn’t contain sleep-aids and I’m not even supposed to eat Nightfood as a sleep-aid, doesn’t it kinda-sorta lose its purpose in life?

The sad reality is that one-third of us get less than the recommended daily minimum of sleep. Probably another third is too attached to their handheld devices; brains revving day and night. The rest of us – save those few quality-sleepers – are getting something else wrong. But if that’s the truth, instead of snacking on chemicals (er, “food”), why not just adjust a sleep factor or two and see if you can do better?

Despite my soapbox, maybe you’re still looking for the quick fix (to take up pantry space beside your 5-Hour Energy Shots). Guilty as charged? Go ahead then; buy into the hype. As Nightfood jingles, “…turn on TV, grab spoon, do your thing, sweet dreams!” You can almost see the company’s founders sleeping – er, laughing, all the way to the bank.

Some content sourced from the Wall Street Journal article, “A Late-Night Snack to Help You Snooze?”

Toasty of the Town

College and professional sports offer the perfect environment for several strange team mascots. Here in the U.S. of A, a bear or tiger or some other animal just doesn’t make the cut anymore. Instead, we have a wide assortment of weirdos: “The Tree” (Stanford University), “Blue Blob” (Xavier University), “The Phillie Phanatic” (Philadelphia pro baseball), and “Whatizit/Izzy” (Atlanta 1996 Summer Olympics). If you prefer downright creepy, look no further than “King Cake Baby” (New Orleans pro basketball). The Pelicans just won the #1 pick in this year’s NBA draft. They should keep King Cake in the closet ’til they sign Zion Williamson.

I’m an avid sports fan, so coming up with these examples was a no-brainer. I could add another dozen without too much thought. But even the weirdest of these characters – take your pick – couldn’t prepare me for a local newcomer, debuting next month alongside our minor league baseball team, the Rocky Mountain Vibes. Meet “Toasty – the fun-loving S’more“. You heard that right – a dancing, cheering S’more.

Salmon and maple syrup? Incompatible. Grounds for divorce? Irreconcilable. Oil and vinegar? Immiscible. But a S’more and baseball? Super-duper immiscible!

The Rocky Mountain Vibes – formerly the Helena Montana Brewers – must have a twisted front office. I’d like to meet one or two of their decision-makers. Consider the five finalists in their “name-the-team” contest:

Colorado Springs Happy Campers
Colorado Springs Lamb Chops
Colorado Springs Punchy Pikas
Colorado Springs Throttle Jockeys
Rocky Mountain Oysters

If these are the finalists, I don’t want to see the rest of the entries. Happy Campers and Lamb Chops? What the heck is a Punchy Pika? And for those of you unfamiliar with a Throttle Jockey or Rocky Mountain Oyster, click the links at your own risk. I repeat, at your own risk. Don’t say I didn’t warn you.

With a passing degree of intelligence, the Vibes nixed all five finalists and came up with their own choice. They claimed “Vibes” was something of a spin on “Happy Campers”; that euphoric feeling experienced in the Colorado outdoors. Whatever. Even without the reference, it’s a pretty good name.

Otherwise, this baseball team goes off the rails. The Vibes’ major-league affiliate is the distant Milwaukee Brewers (not the Colorado Rockies right up the road in Denver). They have five team colors – can’t wait to see those perky uniforms – “rubine” red, navy, gold, sky blue, and tan. They’ve never, ever won a minor league title. And then there’s that mascot. I can’t get past it; a dancing, cheering S’more? And then you had to go and name him “Toasty”?

If we’re just talking S’mores as a dessert – remove the Vibes – we’d be having a whole different conversation. I love a good S’more. Er, qualify that; I love a good S’more for about ten minutes. Then I’ve had enough for the next six months. It’s like those plate-sized German apple pancakes you gorge on at carnivals and amusement parks. They sound good and smell good, but you pay too much for one and you’re feeling sick after just a couple of bites. Don’t forget to wipe all that powdered sugar off your face.

S’mores are a basic, fun dessert. Like the wheel or the hamburger, the origin of the S’more is debatable. The most credible story in my book: a recipe published by the Campfire Marshmallow company back in the 1920’s. Since then S’mores have been a favorite of the Boy Scouts and Girl Scouts (or just about anyone with graham crackers, marshmallows, chocolate bars, and a nearby campfire). You can order a S’mores Frappuccino at Starbucks. You can even purchase an “Electric S’mores Maker” on Amazon.

With no lack of embarrassing small-town flair, Colorado Springs has completely embraced Toasty’s upcoming debut. A handful of local diners want you to “Vote for Your Favorite ‘S’more'”, with the following choices (restaurant names omitted in a desperate attempt to save their reputations):

S’mores cheesecake bar (“healthier” with GF graham crackers!)
“Sweet Victory” Tableside S’mores (including mini-campfire!)
Smoky S’mores Cannoli (apologies to Italy)
Savory S’mores Lamb Chops (no comment)
S’mores Pancakes (i.e. dessert for breakfast)
S’mores Florentina (with rum flambé, naturally)

Mark your calendar – August 10th is National S’mores Day. You’ll probably get a free one if you’re watching the Vibes at the ballpark that day. As for me, I’ll be sitting at home lamenting our former minor-league baseball team, the Colorado Springs Sky Sox. I’ve already forgotten the Sox mascot. Pretty sure it wasn’t a dessert.

Some content sourced from the Springs Magazine article, “Toasty S’mores Tasting Contest”, and Wikipedia, “the free encyclopedia”.

Poultry Par Excellence

Among its endless and varied topics, Wikipedia includes a list of “notable chicken restaurants” (just about all of them U.S.-based). In the fast-food subcategory alone, you find over 75 fowl food-stops. I recognized about one in ten as I scanned the list, including Bojangles’, Bush’s, Church’s, El Pollo Loco, KFC, Popeye’s, Raising Cane’s, Wild Wings, and Zaxby’s. That’s a lot of drive-thru chicken. Yet put ’em all in the back seat, because I side with those clever Holstein dairy cows, begging me to “Eat Mor Chikin”. And I do eat more – at Chick-fil-A.

As the kids morphed from teenagers to adults, fast food pretty much disappeared from our eating-out options. Starbucks aside (because coffee is the elixir of life), we stopped navigating the circuitous drive-thru’s of McDonald’s and the like. Our palates demanded better and healthier. More appealing sit-down options beckoned on every street corner. But Chick-fil-A stubbornly persisted in the mix, as if waving a banner with the words, “Exception To The Rule”.

No matter how you label it, there’s a lot to like about Chick-fil-A. For one, it’s the great American success story. Its origins trace back to founder S. Truett Cathy, and a 1960’s-era restaurant near Atlanta called Dwarf House. Its popularity swelled through twenty years of growth in shopping mall food courts. Its first free-standing restaurant opened in 1986. Today, you’ll find more than 2,400 Chick-fil-A’s scattered across the continent, including a prominent three-story location in mid-town Manhattan, and several in Toronto, Canada.

It’s all about the food, of course. Chick-fil-A’s most-ordered entree – the classic chicken sandwich (breaded, with pickles and a butter-toasted bun) – is a recipe unchanged since its inception fifty years ago. The signature waffle fries accompanying the entrees are the most popular item on the entire menu. And Chick-fil-A’s lemonade and milkshakes have a devoted following all by themselves. Some patrons cruise the drive-thru for nothing but the drinks.

There’s more to like about Chick-fil-A. Their brand of customer service is exceptional. Chick-fil-A is the only restaurant I know where you’ll hear the words “my pleasure” in exchange for your “thank you”. Between your order, payment, and the window itself, you’ll probably get “my pleasure'” three times in a single drive-thru. That kind of courtesy never gets old.

American Customer Satisfaction Index (ACSI)

How about the numbers? Chick-fil-A is the third-biggest U.S. restaurant chain ranked by sales (behind only Starbucks and McDonald’s). Their sales have quintupled in the last ten years, to over $10.2 billion. Chick-fil-A’s market share among fast-food chicken restaurants hovers around 33%. Their nearest competitor – KFC – is a distant 15.3%.

Here’s one more reason to love Chick-fil-A: they’re closed on Sundays (as well as Thanksgiving and Christmas). In the company’s own words, “Our decision to close on Sunday was our way of honoring God and of directing our attention to things that mattered more than our business.” No matter the faith angle, you have to respect a restaurant giving its entire workforce the day off once a week. Not to mention, a closed Chick-fil-A just makes the heart grow fonder.

A recent Wall Street Journal (WSJ) profile on Chick-fil-A shows they don’t mess with success. McDonald’s regularly tests its patrons with trendy offerings (“Bacon Smokehouse Burger”). Burger King reinvents itself with its upcoming “Impossible” (veggie) Whopper. Meanwhile, Chick-fil-A maintains a little-changed menu of what’s been selling for decades: responsibly sourced, domestically produced, no-filler-no-preservative chicken.

At the conclusion of the WSJ article, I found one hundred reader comments about Chick-fil-A. I scanned half of them, and every last one was positive. That’s a first for me. In today’s cynical world, 100% positive feedback may be the most telling statistic of all.

Final factoid. For all my allegiance to Chick-fil-A, I must admit I didn’t know the origin of the name – until now. Go figure, it’s just a mash-up of “chicken fillet”. And the “-A”? “Grade A”, a subtle nod to the quality of the Chick-fil-A product. No wonder those cows push you to lay off beef. They’re offering chicken par excellence instead.

Some content sourced from the official website of Chick-fil-A.

Hot Little Numbers

Yesterday, I became reacquainted with “hack” – a harsh bit of a word. On the one hand, hack is when you take big chops into a tree with your ax. Nothing wrong with that. Hack is also whether you can cope with a given situation (i.e. “can you hack it?”). Nothing wrong with that either. But then again, hack is uncontrollable coughing caused by a bad cold. Or even worse, hack is breaking into a computer or account, with not-so-nice intentions.

I experienced not-so-nice hack yesterday. My wife and I are waging war with a cold we’ve had since Easter. Together we’re coughing up a storm (sounds of thunder). More to the subject at hand, our bank left a tidy little message on our answering machine last night. “…do we have reason to suspect fraudulent charges on our Visa card?” So, I logged onto our account and scrolled down to the last couple of days of activity. There the little devils hid – six small charges, all for the food-delivery service “DoorDash“.

Have I ever used DoorDash? (No.) Do I even know what DoorDash is? (I do now.) I have no use for DoorDash, nor them for me. We live in the country; wide, open spaces in every direction. The only way we get pizza delivery is to agree to meet the driver halfway. The only way we get trash service is to pay “fuel surcharges” on top of the monthly bill. We’re too far out for DoorDash. Just for grins, I entered our address into DoorDash’s website and up popped my options. Cool! For thirty days I get free service on delivery orders above $10. Not cool – I have zero nearby restaurants offering DoorDash. Guess its pizza for dinner again tonight.

Data Source: FTC Consumer Sentinel Network Data Book 2016

But I digress. Back to the hack. To my bank’s “credit”, they handle minor fraud efficiently. They noticed the hack before I did (bless their computer algorithms). Once I called back and denied any knowledge of DoorDash, they blocked my card and promptly dropped a new one into the mail. A few days from now, I’ll be off and charging again, the only real inconvenience being to update my linked accounts.

I wish I could leave it at that. After all, this incident won’t cost me a penny. Those who pay annual fees and interest charges unknowingly pay the cost of credit card fraud as well ($40 billion every year). I just can’t get past the fact someone out there enjoyed six free DoorDash deliveries courtesy of my credit.

The scammers are winning this game hands-down. A physical credit card allows crazy-easy access to its critical information. Take your pick as you regularly surrender your data: 1) through your phone, 2) through your computer, 3) through self-service devices (i.e. gas pump, ATM), and 4) by simply handing over your card at a place of business.

Left: actual card slot. Right: Skimmer data-collection “cover”.

My DoorDash friend picked up my numbers through one of the last two ways – I’m sure of it. I never give out my credit card over the phone, and the websites I use have some form of verifiable security. Alas, self-service devices and handing over cards are no-win situations. With the former, you encounter skimmers (discrete data-collection devices placed over card readers). With the latter, you risk the merchant or waitstaff copying your numbers when out of sight. They probably use a skimmer as well.

The only real solution to credit card fraud – sad to say – is not using the card at all. Pay for your gas with cash. Write a check for the cash you would’ve taken out of the ATM. Technology is improving the situation (i.e. Apple Pay, table-side pay systems), but until these approaches become the norm, you’ll continue to deal with situations where your card goes out-of-sight.

Frankly, I’m not asking for much here. All I want is my bank to collar my DoorDash friend and let me know he/she faces the consequences of their actions. But I know my little scammer is not worth their time. Instead, he/she keeps getting free food, and annual fees and interest rates tick up a little bit more.

My brand new Visa card arrives later in the week. I’ll activate it and update my linked accounts. The inconvenience to me amounts to less than thirty minutes. But the annoyance of it all – well – that feeling lasts a whole lot longer. I just hope, by the time DoorDash gets to my neighborhood, I’m no longer perturbed and willing to give it a try.

Hope they’ll take cash.

Some content sourced from the March 2019 Upgraded Points article, “The Best Ways to Prevent Credit Card Fraud & Theft”.

Sham Sandwich

Back in my high-school burger-flipping days at McDonald’s, I worked countless shifts at the “quarter-pounder” grill, which involved a whole lot of beef. McDonald’s standard hamburger was a little brown disc – barely a tenth of a pound – and you could grill fifty at once like a big array of domino dots. The quarter-pounder, on the other hand, was a real burger. Those big boys required higher temperatures and more real estate; hence their own grill. Even the ever-popular Big Mac – a double-decker of the smaller ones – couldn’t tip the scales like the quarter-pounder patty. But no matter the weight, at least we were cooking up beef (and hooking an occasional Filet-O-Fish). On today’s fast-food menus, beef is getting a little scarcer; nudged aside by… well, the “impossible”.

“Veggie” burgers have been around in one form or another for the past forty years – mostly a quiet nondescript option at the bottom of the menu. Lately however, they’re starting to crowd the stage alongside beef. Maybe they’re just the same ol’ veggie burger, and today’s consumer is more tolerant because he/she is more health-conscious. But that can’t be true, can it, or I wouldn’t bother covering this topic today. Hey, when the New York Times makes a headline out of Burger King’s latest offering, it’s hard not to notice.

Impossible Foods (IF) is a small but rapidly-growing “burger” maker headquartered in Redwood City, CA. IF’s production takes place in a single factory across the bay in Oakland. After their latest contract, IF executives may be looking for more factory locations. They just signed a deal to add their product to the home of the Whopper. As you should figure by now, the IF burger is anything but meat. Not a “moo” to be heard anywhere in the building.

If we were only talking about Burger King – and only a handful of pilot stores in Missouri and Illinois at that – the “Impossible Whopper” wouldn’t be such a big deal. But here’s what makes me pause. “The Impossible” is also about to appear on every Red Robin restaurant menu in the U.S. (over 500 locations). White Castle already sells an Impossible Slider in all of its restaurants (380). And Carl’s Jr – albeit with a competitor of IF – offers a veggie burger in 1,000 of its restaurants. Every one of these chains prides itself on beef burgers. Yet if the Burger King pilot is a success, we’ll see the Impossible Whopper in over 7,200 locations. What the heck is going on?

A reasonable alternative, and demand from a health/environment-conscious consumer – that’s what’s going on. We finally have a tasty veggie-competitor to the all-beef patty. The Impossible (also a great country song by Joe Nichols, by the way), has the endorsement of not only fast-food chains and the media, but food critics as well. Apparently, one cannot distinguish said imposter from beef. You don’t need so much as a sprig of lettuce on this one, because you’re already getting plenty of “vegetable”.

I could list the ingredients, technology, and environmental benefits of the Impossible, but it’s more fun to watch the company’s informational video. See if you aren’t inspired after spending a couple of minutes with Impossible Foods:

IF puts a lot of science into “beef taste”, and the numbers don’t lie (see below). Less cholesterol and saturated fat. Far fewer calories. And, consuming one Impossible instead of one Whopper saves the equivalent of a ten-minute shower in water. It also saves eighteen combustion-engine miles of greenhouse gases. Look at you, eating fast food with an empathetic nod to Mother Earth.

To play devil’s advocate – despite the healthier ingredients and gentler impact on the environment – the success (or demise) of the Impossible will surely come down to taste. On that topic, I am not yet an expert. In fact, I am a skeptic. On one regrettable visit to Red Robin, I opted for their salmon burger over beef, thinking I was doing my body (and Earth) a favor. Mistake. Is it any wonder Red Robin no longer offers that sandwich?

I can’t use salmon burgers as an excuse not to try the Impossible. We have a couple of Red Robins in the neighborhood, and a local organic foods cafe already has one on the menu. No reason I can’t go down and give it a go. Also, “ground Impossible” will appear in grocery stores later this year (alongside the meats?), so I can even make my own patties. In other words, watch out McDonald’s. This veggie burger is no impossible dream.
Some content sourced from the New York Times article, “Behold the Beefless ‘Impossible Whopper’, and the Impossible Foods website.

Slipping Away

Every time we travel to California – this past weekend, for example – I have to be reminded about their statewide ban on single-use plastic carryout bags. You think I’d remember – Cali put the kibosh on the bags three years ago. Still, we fill our basket with groceries, head to the check-out, and the cashier goes, “want to purchase bags?” Argh. I should store a couple of reusables in my suitcase; the very ones I keep in my car in Colorado.

Plastic straws followed plastic bags, of course. Four months ago, the Golden State placed “discouragement” on the plastic variety (you must ask for them now). We sat down to a meal and our waitress brought glasses of water – with paper straws (argh again). Admittedly, “legal” sippers are pretty good. No reduction to mush like breakfast cereal sitting too long in milk. Other than the cost (several times more than plastic), and the fine ($25/day for un-requested plastic), paper straws are hardly inconvenient.

Now then, the real topic for today. California is looking to “strike up the ban” yet again – on paper receipts; the little critters we receive after credit card transactions. Say it isn’t so, West Coasters! Bags and straws I can deal with, but a ban on paper receipts? That’s just stealing another book from my old-school library.

According to a Wall Street Journal op-ed, the facts are these: paper receipts generate 686 million pounds of waste per year. (Can someone please quantify 686 million pounds – say, number of filled swimming pools?) Paper receipts also generate 12 billion pounds of carbon dioxide. (Again, quantify – number of breathing humans?) Also, paper receipts contain Bisphenol A (BPA); not exactly an appetizing compound. In other words, don’t eat your receipts just because the food was lousy.

Without paper receipts, my personal budget maintenance takes a blow. I keep everything in Quicken, so give me points for electronic accounting. But I also use paper receipts – an old-fashioned double-check mechanism. I enter the transaction from the receipt; then cross-check against the Visa statement (Jacob Marley reincarnated?) Why do I do this? Because once upon a time a waiter decided to triple my tip after I’d signed the bill and left the restaurant. Later, my paper receipt didn’t reconcile with my Visa statement. Busted. I promptly called the manager, who investigated and lo-and-behold, discovered a pattern of gouging. The waiter was fired. More points for me!

Now here’s the irony in my triple-the-tip story. What if the restaurant didn’t use paper receipts? What if I processed my transaction through Square or an iPad, self-swiping my card and choosing the percentage tip? For starters (and finishers) there wouldn’t have been gouging because there wouldn’t have been a waiter. It would be like standing over the shoulder of the processor at Visa – instant reconciliation. In effect, my story is a vote for no paper receipts.

Truth be told, I’m already evolving – slowly – from paper receipts. When given the choice (Home Depot comes to mind), I select “email receipt” or “no receipt” more often than “paper”. Unlike robo-calls, I accept the unsolicited side effects of electronic commerce (i.e. email spam). In a nod to maintaining control, I select self-check-in at airports and self-check-out at markets.

More likely, I’m caving on paper receipts because I’ve already done so with a laundry list of other paper products. My written letters have (d)evolved into email. My paper-printed books have dissolved into bits/bytes on my Kindle e-reader. My to-do lists now reside in a phone app. Bills arrive in my online inbox instead of my streetside mailbox.

Phil Dyer, one reader of the Wall Street Journal piece, commented, “California will soon attempt to regulate earthquakes”. 49 of 50 U.S. states just LOL’d. Me, not so much. After all, I never thought I’d see the day where I’d give up my paper receipts.

Super Dough

The beauty of the Super Bowl is its broad entertainment value. There’s something for everybody in the five hours between The Star Spangled Banner and the Vince Lombardi trophy. For sports fans, there’s a highly-anticipated football clash. The Super Bowl is not football at its best or most dramatic, but this year’s coast vs. coast, old coach+QB vs. young coach+QB match-up creates more than the usual intrigue.

If you’re not into football, you’re at least enjoying the musical entertainment. Maroon 5 will be there after all (rumor had it they were pulling out), and the band acknowledges “… it’s the biggest stage you could ever play…” Even if you’re not a fan of the 5, you get Gladys Knight (but no Pips) singing the national anthem before kick-off.

If neither live sports nor live music is your bag (and that’s a small rock you live under), you’re watching the commercials instead. I admit – especially as a sports fan – there’s as much press for the Super Bowl ads as there is for the Super Bowl itself. It’s the only sports broadcast I know where viewers fast-forward through the game to get to the commercials.

No wonder advertisers are so worked up for this Sunday. The Super Bowl is routinely the single-most tuned-in-to entertainment of the year. Viewership has quadrupled over the last fifty years. The 2018 Super Bowl drew over 100 million viewers; 25% more than second-place. And what came in second? The Super Bowl post-game show, of course (74 million viewers). Say what you will about the NFL; people watch. The four most-watched television shows in 2018 were NFL games, followed by a “This Is Us” episode… airing immediately after the Super Bowl.

Sunday’s line-up of Super Bowl commercials includes the usual products: cars, drinks (alcoholic), more drinks (non-alcoholic), foods (snack), more foods (fast), even more foods (avocados), and technology. Of course, they’re all designed to get you to remember, long after the game is over. Whether it’s a celebrity, a laugh, or a cute animal, it’s all about permanent placement of the product in your brain. But even if you don’t remember, consider this: the commercials will be watched millions more times on YouTube. Add in the Internet and the considerable cost of Super Bowl advertising is a little easier to swallow.

Speaking of cost, this year’s commercials will set producers back $5 million a spot, for a mere thirty seconds of air time. That’s just the bill to CBS. Production costs run as much as another $5 million. Try counting “one-one-thousand, two-one-thousand” every time you watch a commercial this year. You’re squandering $333,333 for every “-one-thousand” you utter. That’s what I call super dough, and it’s only rising (ha). The car companies account for 25% of the take (remember that the next time you negotiate the purchase of a vehicle), but Anheuser-Busch InBev is the “King of Advertising”, spending over $600 million on Super Bowl commercials since 1995. Yes, Clydesdale horses are cute. More importantly, they sell a lot of beer.

To pique your ad anticipation, Town & Country Magazine’s website includes a list of the “50 Best Super Bowl Commercials” (including the videos). The ads are listed chronologically, starting a-way, way back in 1967. It’s entertaining to see what products and companies paid big for Super Bowl advertising fifty years ago. Some are no longer around. I’m guessing their advertising agencies aren’t either.

Mark my words. Monday morning after the Super Bowl the water-cooler talk will not be about the game. It will be about the commercials. Which one was your favorite? Which one left you scratching your head? Which one was $5 million up in flames? And most importantly, which one will still be talked about years from now? Even this sports fan has to admit: the game will soon be forgotten, but not the ads.

Some content sourced from the Wall Street Journal article, “Why Advertisers Pay Up for a Super Bowl Spot”; and from Wikipedia, “the free encyclopedia”.

Putting the Kettle On

Kacey Musgraves is a blossoming country music artist whose recent album “Golden Hour” will compete with heavy-hitters at this year’s Grammy Awards for Album of the Year. She’s released only four albums (through major labels), so the nomination is remarkable. And yet – despite the acclaim heaped on “Golden Hour” – my favorite Kacey song remains a track from her second album, “Pageant Material”. In her words, it’s “a little, tiny, music-box-of-a-song” called “Cup of Tea”.

The message in “Cup of Tea” (have a listen here) – is simple: no matter who you are or what you stand for, you’re never going to appeal to everybody. There will always be haters out there no matter how you present yourself. My favorite lyrics in “Cup of Tea” are the refrain itself:

You can’t be, everybody’s cup of tea
Some like it bitter, some like it sweet
Nobody’s everybody’s favorite
So you might as well just make it how you please

Kacey wouldn’t mind if I told her “Cup of Tea” gets me thinking just as much about tea as about how well I mesh with other people. Not that I’ll be steeping anytime soon, mind you. I can’t seem to acquire tea-taste, no matter how many times I put the kettle on. Go figure – half my DNA originates from England, so you’d think my instincts would have me setting out the fine china and doilies every afternoon. I’d nibble on the cakes or scones or whatever comes with, but no tea, please. I much prefer my morning coffee.

Ironically, tea brews with some of my earliest childhood memories. My parents used to take my brothers and I downtown in Los Angeles, to restaurants on the streets of Chinatown – probably as much for the cultural experience as for the food. I can still picture those dark, quiet dining rooms, with the strange music and gaudy decor. The meal always began with a pot of tea, including the little round cups that seemed to have misplaced their handles. Tea was a cool experience back then. Listen, when all you drank was milk or water (or the occasional soda), tea was pretty sweet no matter how it tasted. It was like having a “grown-up” drink before being grown up.

Forty-odd years later, I notched another tea-riffic memory. My wife and I took a cruise on the Baltic Sea a few summers ago (“six countries in eight days”), and chose Oceania, one of the nicer cruise lines. Good decision. As much as we enjoyed the excursions off the ship, we enjoyed the return even more, because every day we were treated to “afternoon tea”. Oceania’s tea was the perfect respite between the early morning touring and the evening dinners/dancing. “Tea” included tableside service from tuxedoed waitstaff, countless cakes and petit fours, and those little triangle sandwiches with the crusts removed. “Tea” even included a string quartet; their soft music adding to the ambiance. I suppose I could’ve asked for coffee instead, but that would’ve tainted the experience. Not to say I enjoyed the tea itself. Just “afternoon tea”.

The culture, history, and preparations of tea could generate a week’s worth of posts. (See the Wikipedia article here). What I find more interesting is how tea has become the daily routine of several global cultures. The Chinese and Japanese consume tea in the morning “to heighten calm alertness”. The Brits serve tea to guests upon arrival (or in the mid-afternoon), for “enjoyment in a refined setting”. The Russians consider a social gathering “incomplete” without tea. Not sure about all that, but I can at least agree with the moment of pause tea provides; the respite from the faster pace. It’s just… my “cup of tea” is coffee.

Nature’s Constant Call

It wasn’t supposed to be this difficult. Merely tweaking a former New Year’s resolution to create a new one should be the proverbial walk in the park. But clearly, I wasn’t prepared for the, uh, “inconveniences” of my particular undertaking. So it goes when you commit to drinking a dozen glasses of water a day instead of ten.

(Hey, give me a sec’… I’ll be right back.)

Are you a New Year’s resolution kinda person? Do you sit down towards the end of the holidays and pen (or pencil, for you not-so-brave) a list of gonna-do’s for the coming year? Me, I’m on the fence with the whole promises-promises thing. Sure, turning the calendar from December to January evokes a fresh start; I’m just not convinced I must be “resolute” in the process. I prefer casual, undocumented, safe-zone agreements. Gonna eat better. Gonna get to the gym more. Gonna read a bunch of new books. Whether I blow them out of the water or just achieve slightly better than last year, I win!

The water thing, though. Why-oh-why did I read my latest fitness club newsletter and choose to drink their Kool-Aid? (Wait, hang on… the phone’s ringing… it’s Nature again.)

Can you hear it? Does it make you want to…?

Forget the glittering generality of eight-glasses-per-day. Not only is the rule passé, it holds no water. Eight glasses is simply too generic for the myriad human bodies out there. Ditto downing “half your weight in ounces of water” – too generic. On the other hand, a pile of research and scientific evidence in my newsletter suggested the following: Men should consume 15.5 cups (3.7 liters) of fluids per day, while women should consume 11.5 cups (2.7 liters).

Now then, “fluids” includes all liquids swallowed in a day, so right away we have an appealing math problem. Fluids from foods = 20% (just go with it), so my 15.5 cups instantly evaporate to 12.4. A cup of coffee in the morning and a glass of wine in the evening can also be subtracted (don’t believe the dehydration claims – they don’t hold water). However – and here we pause the calculator – I can’t escape the negative impacts of a) regular exercise (I sweat like a baby rainstorm), b) environment (Colorado = high altitude = dehydration), and c) breathing. Those three moisture-robbers elevate me back to 12.4 cups. Maybe I should stop breathing – that’s worth at least the 0.4 cup.

Ten cups a day – now that’s navigable waters in my book. I start the morning with two (supposedly a good habit) as I wash down my multi-vitamin. I drink another two mid-morning, another two at lunch, another two or three in the afternoon, and one at dinner. But twelve cups? How the heck do I jam another two into my schedule? More importantly, where to I find the extra time to uh, um… (a little patience here, I need to talk to a man about a horse).

Time to get personal (as if we haven’t been already). When I morphed from child to teenager to full-grown adult, my body parts grew accordingly, EXCEPT my bladder. That little balloon remains the same size as when I was born – I’m sure of it. The bladder is a remarkable organ, “capable of expanding from 2 to 6 inches with a capacity of 16 to 24 ounces”. MY bladder is capable of expanding to 2 inches (a guess) with a capacity of 16 ounces (another guess). And here’s the best part. The urge to urinate comes when the bladder is one-quarter full. Whose idea of a cruel joke is THAT? Do the math on me and I’m only halfway through cup #1 before I’m scheduling time with the porcelain goddess. Speaking of the goddess, uh… (hold tight while I go water the flowers).

About these down-the-hall interruptions: is it just me or does the sound of running water “accelerate” the process? In my twelve-cups-a-day world, I continue to brush my teeth, make a cup of coffee, refill the dog bowl, refill the bedroom humidifier, and refill water bottles every time I go to the gym. You’d better believe every one of those tasks has me wanting to go powder my nose – and I really don’t powder my nose if you know what I mean. Gee whiz (for God’s sake, don’t say WHIZ!), can’t a guy catch a break that doesn’t have the word “bathroom” in front of it?

My fitness newsletter also claimed, “women who are pregnant or are breast-feeding need additional fluids to stay hydrated”. Bless my stars, I am not a woman. But seriously, twelve cups? I’ll be moving my laptop into another “office” in my house before I know it. There’s more to say on this topic but it’s gonna have to wait because… (I need to make a pit stop).

Buzz + Booze = 90

In the last day or two, an article surfaced in my newsfeed suggesting coffee and alcohol better your chances of living past 90. Hello. Now that’s a little something worth reading! VinePair’s version of the report (“VinePair is the fastest growing media company delivering accessible, entertaining, and inspiring content about drinks and the experiences you have with a glass in hand.”) covers the critical details in a pleasantly short read.

Bless the research grants bestowed upon the University of California at Irvine (Go Anteaters!). The Ants have been studying “oldest-old” humans for the past fifteen years and have come up with the following buzz + booze conclusion: those who consumed moderate amounts of coffee and alcohol lived longer than those who did not. “Those who did not” were labeled as “having abstained“. Nasty word, abstained.

U.C. Irvine’s study is music to my favorite appliances: the coffeemaker and the wine cooler. No doubt my habits are mirrored by millions of others – start the day with a cup of coffee and end the day with a glass of wine. And because I do, Irvine says I up my chances of living past 90? Bacchus must be smiling down on me (and is there a god of coffee to keep him company?) I think I’ll celebrate by hiring a personal barista and sommelier.

In the spirit of VinePair’s efficient reporting (150 words!), let’s cut to the chase. Why have coffee early and alcohol late when you can have both in the same cup at the same time? What a perfect excuse to start the morning with, say, a Bailey’s Irish Cream Coffee! (coffee, 1.5 shots of Bailey’s, whipped cream, and cinnamon). Or even better, a Mexican Coffee! (0.75 shot Kahlua and 0.75 shot Tequila). Or best, a Millionaire’s Coffee! (equal parts Bailey’s, Kahlua, and Frangelico – you decide how strong). The coffee-alcohol combos are endless.

By vicious coincidence, the same day I read the VinePair article I received a newsletter from my health club. To kick off the New Year on the right foot, my club chose to “debunk” common nutrition advice. First, they recommended an 80/20 approach to radical diets instead of “all-in”. Second, they said weighing myself every day puts too much emphasis on what is likely the wrong indicator of better health. Third, I shouldn’t pretend I don’t need vitamins no matter how healthy I eat. Fourth, I shouldn’t toil endlessly at the gym as if I can outwork a bad diet. (Wait, so my health club is telling me to work out less?) Finally, they said I need to make nice with carbs again, favoring the complex over the simple. That’s a list of only five items, but it reads like it’s built on a significant amount of research, while studying the habits of countless people. Way too complicated for my taste. “My taste” would rather focus on coffee and alcohol.

To add a little cream and sugar to the study, U.C. Irvine reached another conclusion with the “oldest-old”. The overweight lived longer than the underweight. Wait, what? If I want to live well into my 90’s, I should drink and eat in excess? Well tickle me pink – and pass the whipped cream while you’re at it.

In the meantime, I’ve converted this welcome research into a superb business idea. Save the trip to the patent office because I beat you to it. Coming soon to a store near you: liqueur-infused espresso beans. And yet, as soon as I come up with the idea, I find out it’s already out there (has been for years).

I’m guessing Stumptown Coffee Roasters doesn’t have a retirement plan. Their employees probably live forever.