David Sax
David Sax
David Saxis a Canadian journalist, writing for publications such as New York Magazine, Vanity Fair, Bloomberg Business Week, the New York Times, Saveur, NPR, GQ and Toronto Life...
NationalityCanadian
ProfessionJournalist
CountryCanada
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At the height of the first great dot-com boom, Craig Kanarick, then in his early 30s, was running Razorfish, a Web design firm he'd co-founded with an old friend, which at its peak had 2,300 employees in nine countries.
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Though sporting a hideous mustache is in no way comparable to the physical pain and mental suffering men with these diseases endure, Movember still forces participants to challenge their manhood on a daily basis. Growing a moustache for men's cancer isn't as feel-good an activity as running a marathon for a cure.
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Who among us is so certain of our identity? Who hasn't been asked, 'What's your background?' and hesitated, even for a split second, to answer their inquisitor. Howard Jacobson's 'The Finkler Question' forces us to ask that of ourselves, and that's why it's a must read, no matter what your background.
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Unlike in Europe, where serving is often a career rather than a backup plan, American table-waiting remains a bootstrap business, and some of the biggest skeptics of waiter training courses and schools are seasoned servers themselves.
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Waiter trainers claim that an investment in education pays off very quickly for restaurants.
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Nearly every industry in America, from carbon trading to bricklaying, hosts its own back-slapping awards night.
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I have been growing this moustache, a budding Burt Reynolds number, for a good cause known as Movember.
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The Pork Marketing Board worked with advertising and marketing firms to position the pig as a sort of four-legged chicken - a healthy part of any low-fat lifestyle. The Other White Meat campaign launched in 1987 and was so successful at selling lean pork cuts, it actually hurt the rest of the pig.
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Food is entertainment now. People tune into 'Top Chef,' and they're not trying to replicate the recipes. Anthony Bourdain is entertainment. Instagramming your dishes is entertainment.
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Food trends have been around as long as people have had the ability to choose between different things to eat, but the modern, interconnected media has made food trends a viral phenomenon. Once upon a time, it was just a few newspapers and a few select gourmet magazines that were writing about food. Today, it's every single publication.
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Food trends don't just drive the obvious things, like cupcakes or cronuts, but something as elemental as your daily cup of coffee. The way you have that coffee now is probably very different from the way you had it ten years ago, and it'll probably be very different in ten years. That has a huge impact, culturally and economically.
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What makes a good deli is a place that, one, is generally family-owned or owned by individuals that care. Delis that are owned by large corporations tend not to have that same soul. And two, delis that make as much of their food from scratch as possible.
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Bacon has been a staple of the American diet since the first European settlers, but until recently, it was consumed in a predictable, seasonal pattern. The bulk of sales came from home consumers, diners, and pancake houses, which fried it up along with eggs for breakfast.
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Detroit is a great deli city. If only GM could learn from what the delis in Detroit are doing! The best rye bread anywhere - double-baked, crispy, warm rye that they serve their sandwiches with - and great corned beef. It's a passionate deli town.