Agreed, although I think the implication here is also that farmers would make even less than they had previously because this will lead to market consolidation. With fewer companies to sell milk to farmers will have less leverage when it comes to negotiating how much they charge. Read more

A preview of next week’s White House solution for mask shortages:

Yes; however, this was actually brainstormed by an ad agency, so they apparently paid someone to come up with this. If I were them, I would not hire that company again in the future. Read more

For those wondering why there weren’t links to more videos in this story, many of the teens this story discusses made their accounts private during the past 12-24 hours. This was probably a good move as they very clearly identified themselves and really didn’t seem to consider at all how social media is, you know,… Read more

AZIZ, LIGHT! Read more

I thought the same thing, but I’m wondering if maybe the point is to introduce just a little bit of sour acid. If I had to guess how this tradition got started I’d say it was probably a bartender who ran out of orange twists (or some other garnish) and used an olive because it was the only thing available. Read more

This is a spirit I have no familiarity with, but I did some googling and found a recipe over at Punch for a homemade version. The base spirit is Amaro Ramazzotti, which I didn’t include in this particular story but is quite good and in itself worth of a purchase (it’s very cola-y, which is interesting). Here’s a link.… Read more

One of the Stanley Tucci tricks when he makes his Negronis is to slightly change the proportion and to do one ounce of campari, one ounce of vermouth, and 1.5 ounces of gin. It’s not quite what you’re suggesting, but the extra gin is actually really pleasant, so I think Campari and gin are generally a good combination. Read more

I am in full support of this, and it sounds like a great summer plan. Read more

I don’t know this one! The bottle sure is beautiful though. And that’s actually one of the funny added bonuses of buying amari and other spirits from Italy, the packaging is so gorgeous it’s almost a shame to drink them. Read more

Amaro Montenegro is absolutely a classic (and one of my personal favorites), but there are so many Italian spirits that I simply couldn’t include all of them. And I actually have never had Lucano before! Read more

I had the very same thought when I saw the grill listing, and the description of the product basically insults the intelligence of anyone who might buy it. Read more

I will give you my blessing to use this name, but you’re only allowed to play covers of Joy Division or Tears for Fears Read more

How about the Johnny-cake latelies? Heyoooooooooo Read more

I am lamenting that I didn’t somehow work one of these references into the headline Read more

This type of flawed, lazy commentary about Chinese food has existed for decades (if not centuries), and relies on overtly racist tropes about food—invariably prepared by minorities—being “unclean.” Take notice folks, this is not an old-timey problem. Just within the past year a Chinese restaurant in New York city run… Read more

The part of the story with tips on how to use it appears towards the bottom of the article. What it really comes down to is use it as you would salt, starting with a small amount and then gradually adding more until you reach a point where you’re satisfied with the flavor. You mentioned that you’re adding it to meat… Read more

because we’re all actually in the evil timeline and somewhere out there in the multiverse there’s the original, uncorrupted Earth where things actually operate like they’re supposed to. Read more