Dolester Miles, who was named Outstanding Pastry Chef by the James Beard Foundation in May, has worked for more than 30 years at the Highlands Bar & Grill in Birmingham, Ala. Credit: Bob Miller for The New York Times
loved this advice from pastry chef dolester miles, who just won outstanding pastry chef from the james beard foundation:
Sometimes, dessert is just dessert and a job well done is its own reward, Ms. Miles said.
“Just do hard work and keep reading books and keep learning,” she said. “That’s what I do every day because that’s my philosophy.”
ross and i stayed up till 4am surveying R.E.M. songs (full disclosure i got home from work at 2am so wasn’t like we were talking about R.E.M. for 18 hours). i am not sure how i feel about R.E.M. in the long term but this song still rocks me. imagine if it came on the dance floor and you were middle-aged — BANGER. also i’m just getting into the NBA semi-finals duh and of course regretting my late fandom because i love basketball and knowing all the players and the games are so excruciating and exhilarating and why didn’t i at least start watching with the playoffs. but i’m here now YO. also slice of life, i met this couple from tucson today and they were so awesome, we talked basketball (he’s a celtics fan/anti-james harden), it was so fun to meet new folks and immediately be like, OH THIS PERSON IS SO GREAT. the guy reminded me of ben wu, prob why they got a pass.
learned about this via aminatou sow’s instagram story. embarrassed to say i’d never heard of yuri kochiyama and though i read the autobiography of malcolm x, it’s all pretty foggy (but what isn’t these days).
brooks headley / photographer unknown (to me). via the creative independent.
completely dug this interview with — and sensibility of — chef, restaurateur, and punk rock drummer brooks headley (of superiority burger, which is famous for its veggie burger) (in the interview, he calls veggie burgers “kind of dumb”) (!!!) (also he plays music with mick barr, who is awesome, who played for ballroom):
That led to opening up Superiority Burger, which also has to do a lot with the complete bummed-outedness of working in a fancy restaurant for so long, where you are only cooking for really wealthy people. That had always been an issue for me the whole time I’d done it.
We really wanted to show that this is this place where anybody can eat. You can come and spend $6.53 and get a burger, or you can spend 50 bucks and get a whole big plate of food that would be enough for several people. There’s absolutely no elitism of any kind involved with this. I’m working 90 hours a week to make sure that we have the coolest, most delicious food that we can sell for as cheaply as we possibly can.
i guess this is where my frustration began, too — seeing the lack of access for people. wanting to be part of something that was fundamentally open to everyone.