Friday, August 31, 2007
Wednesday, August 29, 2007
We (sometimes) give to research. That's it, nothing more; despite the fact that it has been proven that cancer is greatly influenced by how we live and mostly how we eat. Who changes their habits or their diet to get away from cancer? No one.
Tuesday, August 28, 2007
Sunday, August 26, 2007
My friend Rob is, let's say, on the extreme side of things.
Rollerblading down the streets at killer speeds is not enough for him.
He's looking for a rollersuit and mountains roads to go FAST, just like the guy in this awesome video: http://www.glumbert.com/media/rollersuit
Friday, August 24, 2007
Thursday, August 23, 2007
Wednesday, August 22, 2007
At that time, every plane traveling between North America and Europe transited by Gander.
In 1959, when traffic was at its peak, the Canadian Government invested $3 million to create a flagship airport and show to the rest of the world how modern and elegant Canada was. Queen Elizabeth II herself inaugurated the new terminal.
It was, and still is a design masterpiece. The terrazo floor tiles are inspired by Mondrian, and most of the furniture was created by canadian designers of the '50s, like the Primasteel chairs created by Robin Bush for Herman Miller or the space age black sofas designed by Christen Sorensen.
If you manage to visit the airport president's office, you'll see orange leather seats created by Jacques Guillon that once were in the VIP suite that saw the Beatles, Churchill, Kruchtchev, Ingrid Bergman, Ronald Reagan, Marlene Dietrich and Mohammed Ali.
But, as John Lennon said: "Life is what happens while you're making other plans.", and the following year, the advent of kerosene and fuel efficient jet airplanes made the airport irrelevant.
Today, who remembers Gander International Airport?
Like my parachute instructor says: "If you don't succeed at first, well, so much for skydiving."
For more info:
Friday, August 17, 2007
Thursday, August 16, 2007
Wednesday, August 15, 2007
Tuesday, August 14, 2007
Today, more than 2000 wild ponies roam free among the white sand dunes.
Monday, August 13, 2007
It explains what makes ideas "sticky" (i.e. easily remembered and shared) like, for exemple, the urban legend about the kidney theft ring.
It's not only a good complement to the Tipping Point, it is a great book for people who want to be heard (or who want their clients to be heard).
You'll learn about:
and a lot more...
A really good eye opener.
Thanks to my good friend Fabien Fayard for forcing me to read this book.
Saturday, August 4, 2007
Friday, August 3, 2007
I'm on vacation starting right now and feeling dangerously good. That's why I am going to give you a piece of advice that will change your life forever - provided you are a meat lover.
No bragging here, but a fundamental truth. It's not an overstatement when I say best steaks in the World. I had the chance to eat fine steaks all over the World, including at the overrated, overpriced Queue de Cheval Steakhouse in Montreal and trust me, nothing comes close to the steaks you can cook using the tricks I'm about to give you.
I'm a lousy cook, and I know only 3 recipes: taboulé, profiterolles au chocolat and steaks on the grill; but for these, I'm like the autistic geniuses, I can work miracles. Steaks, of course, are my weapon of choice.
Here's how to cook the best steaks in the World:
First, get good quality steaks. Not the second hand meat available at your average supermaket. Personnaly, I buy mine at Boucherie Côté. They have first quality AAA beef from Alberta that has rested for 21 days. I usually go for a T-bone 3/4'' or 1'' thick.
Second, the rub. I use a mix of honey, dijon mustard, steak spices and herbes de Provence, but it is not the biggest success factor. The only thing is to go light. If the meat is good, you do not want to kill the taste with too much seasoning.
Third, cook the steaks over a medium fire (I prefer charcoal), not too hot or the steaks will burn and become tasteless black rubber. Watch carefully during cooking time (approximately 4 minutes) and cut the meat to see how it cooks. When it becomes pink inside with a red line in the middle, take them out of the fire.
Fourth, and here's the secret : THE FOIL. Wrap the steaks in aluminium foil and let them rest for 3-4 minutes. I place them in a small cooler preheated with a hot water bottle. What will happen is that the heat will distribute itself evenly within the steaks, they won't seize due to a sudden change in temperature and the internal juices will flow back inside the meat.
Five, serve bare and enjoy (preferrably with red wine).
Try it and let me know how it went.
Thursday, August 2, 2007
Wednesday, August 1, 2007
The night is falling to pieces
While our sun's rising
There's plenty of time to burn
Before we're put to sleep
Here's a last one
To you my friend
Let's be rising stars
Among fading lights