Risultati di "Maura Judkis" in Tutte le categorie

Burning Man, the desert festival of self-expression for repressed tech workers who like to wear goofy costumes and do ayahuasca, prides itself on its 10 principles, which include gifting and “radical self-reliance,” the ability for anyone “to discover, exercise and rely on his or her inner resources.”

"People Drank Breast Milk Lattes at Burning Man. We Talked to the Woman Who Served Them Up." is from the September 07, 2017 Food section of The Washington Post. It was written by Maura Judkis and narrated by Sam Scholl.

Pumpkin spice is not a flavor, it’s a lifestyle. Its mantra is the crackle of fallen leaves and bonfires. “Sweater weather” is its holy creed. The pumpkin spice life, like its coffee, is sweet, and you are always #thankful for your #blessings. It was never really about that particular blend of cinnamon, clove, nutmeg, ginger and allspice, but how it makes us feel: warm, nostalgic, loved.

"I Used Every Pumpkin Spice Product I Could Find for a Week. Now My Armpits Smell Like Nutmeg." is from the September 13, 2017 Lifestyle section of The Washington Post. It was written by Maura Judkis and narrated by Jenny Hoops.

Vegans have a hard time dining out. Their menu choices are often limited to a mélange of sides and salads, or they have to risk looking fussy by asking servers and chefs to alter dishes to their liking. The vegan entrée is usually just boring grilled vegetables. Then there’s the fear that, inadvertently or purposefully, a chef will slip some animal products into their meal: That the cheese is not actually nondairy, or the “vegetable broth” actually has chicken stock in it.

"A British Chef Said She ‘Spiked’ a Vegan’s Meal. Then She Lost Her Job." is from the January 03, 2018 Lifestyle section of The Washington Post. It was written by Maura Judkis and narrated by Sam Scholl.

A customer dining at D.C.’s Oceanaire restaurant noticed an unusual line at the bottom of his receipt: “Due to the rising costs of doing business in this location, including costs associated with higher minimum wage rates, a 3% surcharge has been added to your total bill.” Brian, who asked The Washington Post to use only his first name to avoid conflicts with his employer, was surprised to see the additional charge. He snapped a picture and sent it to local blog Popville, which posted a picture of his receipt. The outraged comments started rolling in.

"A Billionaire-Owned Restaurant Charged a 'Minimum Wage' Fee. Outrage Ensued." is from the August 15, 2017 Food section of The Washington Post. It was written by Maura Judkis and narrated by Jenny Hoops.

First there was the Trump administration’s travel ban, then talk about the Mexican border wall and, finally, last week, Alfredo Solis decided it was time to send a message. So the owner of Mezcalero, the hottest new Mexican restaurant in the District, put it at the bottom of his receipts: “Immigrants help make America great!”

"The New Political Battleground: Your Restaurant Receipt" is from the February 14, 2017 Food section of The Washington Post. It was written by Maura Judkis and narrated by Sam Scholl.

Those carrot tops you’ve lopped off are not garbage. Your snapped-off green-bean stems are not scraps. They are what Thomas McQuillan, sustainability director for Baldor, a specialty foods and produce distributor, calls sparcs — “scraps” spelled backward and pronounced like “sparks.” And sparcs, despite popular assumption, are often just as edible as the rest of the fruit or vegetable.

"How One Company Eliminated Food Waste: The ‘Landfill Can No Longer Be an Option.’" is from the January 05, 2017 Food section of The Washington Post. It was written by Maura Judkis and narrated by Jill Melancon.

Beyond the comments sections of news articles, there are few places in our increasingly polarized country where people with opposing political views interact. One of them? Fast food and chain restaurants. And, unsurprisingly, these are spaces where we behave as if we’re in the real-life comments section of a news article, with plenty of name calling, shouting and other uncivilized behavior from both sides of the aisle.

"Chain Restaurants: Where Trump Supporters and Detractors Love to Get Into Fights" is from the July 25, 2017 Food section of The Washington Post. It was written by  Maura Judkis and narrated by Sam Scholl.

Beginning this summer, some Americans who receive food assistance will have a new way to feed their families. The Agriculture Department said that it will test a program that allows people on the Supplemental Nutrition Assistance Program — SNAP, known as food stamps — to order groceries online through various retailers. The ability to shop online could bring healthful food into food deserts, low-income areas where fresh food is not readily available.

Chemicals that have been associated with cancer and other health problems have been found in some fast-food packaging, according to a new study. Researchers found the substances, which can leach into food, in sandwich and dessert wrappers and paperboard containers.

"Researchers Find ‘Another Reason’ to Avoid Fast Food: Chemicals in the Packaging" is from the February 01, 2017 Food section of The Washington Post. It was written by Maura Judkis and narrated by Sam Scholl.

A great pizza dough flipper probably can’t turn out one perfectly shaped pizza dough every nine seconds, but one California company’s robotic pizza dough press can make a great pie at that whiplash-inducing rate. Silicon Valley start-up Zume Pizza has nearly fully automated the process of making fresh, made-to-order pizza — and it’s streamlined the delivery process, too. If you live in Mountain View, Calif., and you order a pizza, it could be at your door as quickly as four minutes later.

"These Pizza-Making Robots Can Have a Hot Pie at Your Door in 4 Minutes" is from the June 28, 2017 Food section of The Washington Post. It was written by Maura Judkis and narrated by Kristi Burns.