All The Swirl "Must Reads" November 2016

Kimberly Charles

 Photo courtesy of MikeRowe.com

Photo courtesy of MikeRowe.com

My "must read" is: Mondays with Mother? The Big Blue Purse
Author: Mike Rowe, TV personality, Writer, Actor, Spokesperson known best for hosting 39 episodes of "Dirty Jobs"
Why is this a must read?: I call this a Must Hear. I've been a fan of Rowe's from the first episode of "Dirty Jobs" a show he pitched to the Discovery Channel on a whim, and boom it hit a nerve with audiences and the rest was history. It launched his career as a TV personality.   As he became more well known and successful, Mike decided he needed to contribute back to society, and in 2008, he created mikeroweWORKS.com a foundation that offers scholarships to to those who want to work in the skilled trades. I'm a huge advocate for the cause, as I agree with Mike that not everyone is destined for a four year degree and there is much nobility in the skilled trades, as it provides the backbone of our economy. But, back to my Must Hear... I love Mike's humor, humanity and storytelling gifts. I listened to this on a Sunday with my cup of coffee as Mike shared his mother's guilt inducing narrative about losing her purse at Walmart. It is hilarious, entertaining, well written and human. Grab a cup or a glass and join in on the fun.  

 

Alex Fondren

 Photo courtesy of SFGate

Photo courtesy of SFGate

My "must read" is: Time Magazine Picks 100 Most Influential Photos of All Time
Author: N/A
Why is this a must read?: In a month where some of us may wish to avoid the vitriolic articles flying across our newsfeeds, here's a well-timed piece about the importance and staying power of quality photojournalism. News stories don't often stand the test of time, after all. Photos always do.

 

 

Hillary Lyons

 Photo courtesy of Refettorio Ambrosiano. 

Photo courtesy of Refettorio Ambrosiano. 

My "must read" is: Milan's Zero Waste Food Kitchen
Author: Ryan King
Why is this a must read?: Acclaimed & Michelin-starred chef Massimo Bottura first opened his reinvented zero waste "soup kitchen," Refettorio Ambrosiano, in response to Milan's 2015 World EXPO, the theme of which was 'Feeding the Planet.' While the EXPO sought to highlight innovations in agriculture, the event itself was sponsored by McDonald's and Coca Cola: needless to say, not the most environmentally minded food companies. To draw attention to the monumental amount of waste that our modern food system produces, Bottura opened a "cafeteria" in Milan to repurpose the food waste from the EXPO's pavilions in order to feed hundreds daily. Having volunteered at Bottura's cafeteria myself, I can attest to the positive impact the kitchen has had on community as well as the profound passion that all people involved bring to this invaluable work. As this inspiring article describes, Bottura has brought acclaimed chefs from around the world to transform our food waste and humble ingredients into incredible meals for those most in need. As Bottura himself says, "Cooking is about love...It's about getting the chefs involved to make the invisible visible. About using our knowledge of ingredients to fight against waste."

 

Anthony Salazar

 The "real" Halo-Halo. Photo courtesy of Getty Images.

The "real" Halo-Halo. Photo courtesy of Getty Images.

My "must read" is: Bon Appetit Whitewashed Halo Halo and Filipinos are Pissed
Author: Carla Herreria
Why is this a must read?: After the Pho fiasco a couple of months ago, Bon Appetit magazine is once again on the hot seat after recreating one of the most refreshing and the most popular Filipino desserts during summer, Halo-Halo (literally translates to "mix-mix" in English). Their "Ode to Halo-Halo" drew a lot of criticism from Filipinos around the globe after their take on the dessert represented a very distant relation to the original.  To me, if they want to re-imagine this dessert or any other ethnic dish, they should at least try to mimic its original flavor rather than just add crazy and bizarre ingredients such as gummy bears and popcorn. Not to mention, their combos are not appetizing: adding gummy bears to something cold will just make them even more tough and combining popcorn with liquid destroys the texture. Halo-Halo is a bowl full of surprises. Each ingredient complements the other and brings out interesting contrasts of flavor and texture. That entire bowl not only satisfies your sweet tooth but also cools you down on a hot summer day by the beach. That, unfortunately, is what Bon Appetit missed with this reinvention.


All the Swirl is a collection of thoughts and opinions assembled by the staff and industry friends of Charles Communications Associates, a marketing communications firm with its headquarters in San Francisco, California. We invite you to explore more about our company and clients by visiting www.charlescomm.com.