Answering widespread demands for new curbs on aggressive policing in the wake of George Floyd’s killing, Amazon is halting law enforcement use of its facial recognition platform for one year, the company said Wednesday.
The company has marketed its software platform, called Rekognition, to law enforcement agencies for years, and its short blog post announcing the shift did not provide an explicit reason for the change of direction. The post did note that Amazon supports federal regulation of facial recognition technology and that the company hopes the one-year moratorium “might give Congress enough time to implement appropriate rules.”
The move came two days after IBM announced that it was getting out of the facial recognition business entirely, citing ethical concerns over the powerful technology. In a letter to Congress, the company’s chief executive, Arvind Krishna, wrote that “IBM firmly opposes and will not condone uses of any [facial recognition] technology, including facial recognition technology offered by other vendors, for mass surveillance, racial profiling, violations of basic human rights and freedoms,” or any other purpose that goes against the company’s core principles.
Cities around the country, including Berkeley, Oakland and San Francisco, have banned the technology’s use by public agencies outright over fears that the software, which employs machine learning algorithms to automatically detect human faces in digital video and match them to names, presents too great a risk to privacy to be used responsibly.
A 2019 California law banned the use of facial recognition software — and any other biometric surveillance that can identify people by tattoo, gait or other individually distinguishable characteristics — on photos or video collected by law enforcement agencies.
The text of the law summarized the concerns about the use of the technology, calling its potential widespread application the “functional equivalent of requiring every person to show a personal photo identification card at all times in violation of recognized constitutional rights,” regardless of consent. It added that its use runs the risk of creating massive, unregulated databases about Californians never suspected of committing a crime, and “may chill the exercise of free speech in public places” as the identities of anyone in a crowd could be immediately discerned.
Amazon has been one of the leading providers of facial recognition technology to law enforcement agencies in recent years, a role that has drawn criticism. In June 2018, the Washington state branch of the American Civil Liberties Union called on the Seattle company to stop providing the technology to governments, including local law enforcement.
The Amazon executive who oversees Rekognition told reporters at PBS’ “Frontline” in February that the company did not know how many police departments used the technology. “We have 165 services in our technology infrastructure platform,” said Andrew Jassy, chief executive of Amazon Web Services, “and you can use them in any combination you want.”
Fight for the Future, a digital rights group that has been leading a coalition calling for an outright ban on facial recognition technology in all applications, said a one-year pause is not enough.
“This is nothing more than a public relations stunt from Amazon,” Evan Greer, deputy director at Fight for the Future, said in a statement. Greer said the appeal for federal regulation is consistent with a strategy — familiar from the fight over California’s landmark privacy law passed last year — in which powerful tech companies lobby for broad federal regulation that is ultimately weaker than state or municipal-level regulation of their business.
Since switching my focus to small batch baking recipes a few months ago, I’ve noticed myself reaching for the same small batch baking tools over and over. I don’t think I’m alone in this endeavor, either. Many of you have been enjoying my small batch baking recipes (especially these Small Batch Blueberry Muffins). I love seeing your results, so please keep sharing them! But my inbox has also been flooded with DMs about the tools and equipment I use in my Instagram tutorials. To make all our lives easier, I rounded up all my recommendations along with the links to the small batch baking tools I use in this blog post.
Why You Need Small Batch Baking Tools
First things fist—let’s talk about why we need small batch baking tools in the first place. The truth is, you can get away with using regular sized equipment for 100% of my small batch baking recipes. In fact, full disclosure: I use my regular-sized KitchenAid Artisan Stand Mixer when developing the recipes. But using specialty small batch baking tools and equipment saves you time, effort, and energy.
In my cookbook, I wrote that I first started baking in college. I made boxed-mix brownies and cupcakes in a tiny, ill-equipped dorm kitchen without any fancy gadgetry. Instead of an electric whisk, I poured cream into a mason jar and shook it furiously to make whipped cream. And instead of a cookie dough scoop, I portioned cookie dough by rolling it into balls between my palms like Play-Doh. While these methods worked, they took twice as long as the recipe would have taken with the right equipment.
Similarly, most small batch baking recipes make smaller amounts of batters and doughs that don’t mix or knead as well in regular-sized equipment. The beater or dough hook has a harder time reaching small quantities of ingredients in a large mixer bowl. In fact, when developing my small batch baking recipes, I found myself scraping down the bowl of my mixer almost twice as often as I did with regular-sized recipes. It was the only way I could ensure that everything mixed properly When I finally scaled down to a smaller mixer, it worked wonders!
At the end of the day, your small batch baking will become faster, neater, and more efficient if you use the right equipment. So if you’re serious about becoming a small batch baker, I recommend investing in the tools below.
The Best Small Batch Baking Tools for Mixing and Processing
I recommend investing in a mini stand mixer, a handheld electric mixer, and a mini food processor for small batch baking recipes:
I’ve owned a KitchenAid mixer since 2011 and it honestly has revolutionized my baking. It is just so much more powerful, versatile, neater, and efficient than a hand mixer. I don’t think I could have become a cookbook author and the blogger you see today without one. I currently own several models, but the one I use most frequently is this KitchenAid Artisan Copper Metallic Series Stand Mixer (but only after a solid love affair with this Pistachio model).
Why A KitchenAid Mini Mixer is Better Than A Regular-Sized KitchenAid Mixer for Small Batch Baking
That being said, the most popular KitchenAid mixer models (you can read all about the different models here on their website) have a capacity of 5 quarts or more. In terms of volume, that’s around 20 cups. Most regular-sized cake recipes (think: a 3-layer, 8-inch cake or a 2-layer, 9-inch cake) average around 9 cups of batter. Small batch baking recipes (like this funfetti cake, this yellow cake, and this strawberry cake) clock in at around 2 cups. Now you can see why a smaller mixer matters, right? A smaller mixer will be able to mix batters and knead doughs more efficiently.
Luckily, KitchenAid also offers a mini version of their beloved Artisan mixer. It is 20% smaller and 25% lighter than their standard mixers. It was the mixer I used when I lived in New York City and had a tiny kitchen. The best part? Although it’s smaller size makes it perfect for small batch baking, it still has a capacity of 3.5 quarts (or 14 cups). That means you can still make regular-sized recipes in the mixer! Be sure to opt for a model with a flex-edge beater. The flex-edge beater scrapes down the side of the bowl as the paddle rotates, reducing the need for you to stop the mixer and do it yourself.
If don’t want to spend the money on a mini stand mixer, an electric hand mixer is a great compromise. I recommend the Breville Handy Mix Scraper. It has a ton of useful features: a wide range of different speeds, spotlight that allows you to really see what you’re mixing, a built-in timer, and coated paddles to reduce noise. I love it so much that I was even interviewed about it by The New York Times’ review site, The Wirecutter.
Why Get A Hand Mixer Instead of A Stand Mixer
I know I literally just spent paragraphs gushing about my stand mixer. But here’s the truth: an electric hand mixer works just as well for small batch baking recipes as a mini stand mixer (though I wouldn’t say that were the case for regular-sized recipes, but let’s save that for another blog post). Why? You can use small bowls with hand mixers, providing the reach and access to the ingredients that a stand mixer with a big bowl can’t.
I bought a KitchenAid 3.5 Cup Food Chopper after seeing a professional chef use it in her kitchen to whip up one of the best salad dressings I’ve ever had in my life. Her demo was a wonder: she carelessly threw in a handful of herbs, onions, olive oil, and vinegar and processed them all together to create a creamy salad dressing.
And while I use this food processor a lot for my savory cooking, I use it a lot for my small batch baking, too. It’s perfect for chopping up ½ cup to 1 cup quantities of baking ingredients like chocolate, fruit, nuts, and more.
Why A Mini Food Processor is Better Than A Regular-Sized Food Processor for Small Batch Baking
Most regular-sized food processors can hold either 10 or 12 cups of ingredients inside their bowls. Unfortunately, most small batch baking recipes typically max out at 1 to 2 cups per ingredient. And honestly, even those larger quantities are rare—looking through my small batch baking recipes, I usually only call for ½ cup quantities of ingredients.
Similar to using a mini stand mixer, a smaller food processor will allow you to process small batches of ingredients more efficiently. When I’ve tried to process small quantities of ingredients in my big, bulky 12 cup-capacity food processor, I’m always surprised by two things: The first—how incredibly loud it is. Those smaller quantities of ingredients in big bowls really rattle! The second—how much longer I need to process the ingredients for (since small quantities of ingredients spend less time coming into contact with the blade due to all that rattling around. A smaller food processor will save you time (really). Not to mention energy, too. Smaller food processors are much easier to move around than their heavy, regular-sized counterparts.
Other Mini Food Processor Recommendations
{SAVE} Cuisinart Mini Prep Plus Processor (I had this one for years before I lost it in a move between apartments—losing this food processor was finally what convinced me to switch to the KitchenAid model I mentioned above, lol. But the Cuisinart is also great and I would have bought it again had I not seen the KitchenAid demo!)
{SPLURGE} KitchenAid Cordless 5 Cup Food Chopper (This food processor looks like an update to the model I recommended above. It has a slightly bigger capacity, and it’s CORDLESS! Swoon. I might just have to put it on my wedding registry.)
Best Cake Pans for Small Batch Baking
Small batch baking recipes yield smaller quantities than traditional baking recipes. To account for this, you need smaller baking pans. Here are the best cake pans for small batch baking:
Why You Need A 9 x 5-inch Loaf Pan (or A ⅛ Sheet Pan) For Small Batch Baking
To make very small batch sheet cakes like this yellow cake, this strawberry cake, this funfetti cake, and this American flag cake, duh! Most regular-sized batch sheet cake recipes instruct you to bake them in half sheet pans (which clock in at 18 x 13-inches), or quarter sheet pans (which clock in at 13 x 9-inches). While the former feeds a whopping 48 people (wild!), the latter still feeds a fairly sizable number of 20 folks.
However, the small batch sheet cake recipes I’ve been developing make a quarter of those portions. That’s enough to only make 2 generous servings, 4 regular-sized ones, and 8 petite portions. I bake these cakes in a 9 x 5-inch loaf pan. I’ve also made small sized tray bakes like brownies and magic cookie bars in loaf pans.
A 9 x 5-inch Loaf Pan versus A ⅛ Sheet Pan
Okay, let’s talk sheet pans for a second. Standard sheet pan sizes are as follows:
Full Sheet Pan: 26 x 18-inches No home baker I know actually has one of these at home. They’re massive and mostly used by professional bakeries and restaurants to make commercial-sized batches of baked goods.
Half Sheet Pan: 18 x 13-inches In case you couldn’t tell by its name, a half sheet pan is literally half the size of a full sheet pan. These are still fairly big baking trays, but more accessible to the home baker. Typically, Texas sheet cakes and cinnamon roll recipes are baked in these pans.
Quarter Sheet Pan: 13 x 9.5-inches Similar to the half sheet pan, the quarter sheet pan’s name indicates that it is a quarter of the size of a full sheet pan. This is the most common sheet pan used in most home baking recipes. Many cakes, brownies, and cookie bar recipes instruct you to bake them in a 9 x 13-inch rectangular baking pan or sheet pan. A quarter sheet pan is roughly half the size of a half sheet pan.
Eighth (or ⅛) Sheet Pan: 9.5 x 6.5-inches Finally, we have the humble eighth sheet pan. Similar to the sizes preceding it, the eight sheet pan’s name indicates that it is an eighth of the size of a full sheet pan. An eight sheet pan is also roughly half the size of a quarter sheet pan, and a quarter of the size of a half sheet pan.
If you want to be SUPER legit about small batch baking, go ahead and purchase a⅛ sheet pan! But it turns out the bottom surface area of a 9 x 5-inch loaf pan is pretty similar to that of an official ⅛ sheet pan. So I recommend using a 9 x 5-inch loaf pan in my recipes instead because the loaf pans are much more versatile. Why? A loaf pan has high sides (typically 3 to 4 inches tall) that you can use to bake loaf recipes in, whereas a ⅛ sheet pan has shallow sides (typically only 1 inch tall).
If you do end up buying an ⅛ sheet pan, you’ll probably need to adjust the Bake Times of my small batch baking recipes that are baked in a 9 x 5-inch loaf pan. I would check for doneness 5 to 10 minutes earlier than what’s listed in the recipe.
I bought this loaf pan at West Elm several years ago because I thought it was just SO pretty. Apparently several of you agree with me—any time I post a recipe on Instagram that uses this pan, I get many DMs asking me where I got the pan! But here’s the best part: not only is the pan pretty, it also holds UP. I’ve been baking with this pan since 2013 and, despite my heavy use, its enamel coating still hasn’t scratched or chipped. Legit.
Since eighth sheet pans aren’t a common or popular pan for baking and cooking, you don’t really get too much variety to choose from. I own this Nordic Ware ⅛ Sheet Pan sheet pan. It’s a pretty standard, solid (if a little boring) sheet pan.
Small Batch Baking Recipes That Use A Loaf Pan or⅛ Sheet Pan
Most small batch muffin recipes make half a dozen (or less!) muffins. If you want to scale down and buy a specialized small batch muffin pan, I recommend this CHEFMADE muffin pan. Its champagne gold color is very pretty in real life—not to mention functional, too! Always avoid buying black or dark-colored baking pans. Dark colors tend to absorb more heat in the oven, causing your baked goods to cook more quickly around the edges while leaving a raw center.
Do you really need a new muffin pan for small batch baking?
Okay, real talk: you don’t REALLY need a specialized muffin or cupcake pan for small batch baking. In a pinch, your regular 12-cavity muffin pan will do the job just fine! However, don’t forget to fill any empty cavities with hot water. Doing so promotes even baking. Muffin pans are typically designed to baked at full capacity; if some of the cavities aren’t filled with batter, the filled ones have a tendency to bake too quickly and overcook.
Small Batch Baking Recipes That Use A 6-Cavity Muffin Pan
Most layer cake recipes are baked in 8- or 9-inch cake pans and feed a crowd. If you want to scale down those recipes, I recommend investing in smaller, 6-inch cake pans. Buy at least two (but preferably three) of the same cake pan to ensure even cake layers. I also recommend getting a cake pan with tall sides—at least 3-inches tall!—to prevent the batter from rising up and overflowing. These Wilton cake pans fit my recommendations.
Other 6-Inch Cake Pan Recommendations
Small(er) Baking Recipes That Use A 6-inch Cake Pan
Best Small Batch Baking Tools for Measuring Ingredients
Some of the best and most essential small batch baking tools are the ones used for measuring ingredients. I recommend the following measuring tools for small batch baking recipes:
Want to up your baking game without any effort whatsoever? Easy—invest in a baking scale (we’ll talk about that more in a second). A good scale usually clocks in at under $30, and offers readings in a variety of measurements like grams, milliliters, and ounces. For small batch baking, a digital scale can be a lifesaver. Many recipes don’t halve or quarter easily in terms of volume (think about it: what’s half of ⅓ cup?). But with a scale, you can easily half the ingredient’s weights without dealing with pesky fractions.
Why A Digital Scale is One Of The Best Small Batch Baking Tools (and General Baking Tool, Too) You Can Buy
A digital scale provides the most accurate way to measure out ingredients. Here’s the truth about measuring cups: the weight of 1 cup of any ingredient (flour, sugar, milk, whatever else) can vary considerably depending on how the cup was filled. Somebody who scoops flour into a measuring cup and packs it down will likely have a cup of flour that weighs more than somebody who simply scoops the flour into the cup and levels it off once it’s filled. his is why bakers love measuring by weight with a digital scale instead of by volume with measuring cups. It’s much more reliable, since it completely eliminates the inconsistencies that come from using measuring cups and volume measures.
A digital scale enables you to easily convert any recipe to a small batch baking recipe. I already mentioned this, but it bears repeating: many recipes’ ingredient quantities, when listed in cups, don’t halve or quarter easily. You’ll need to do some complicated fraction arithmetic in your head, or convert cups to Tablespoon measures. But ingredient weight measures? That’s a different story—you can easily halve or quarter their weights without thinking twice about it.
A digital scale provides the fastest and cleanest way to measure out ingredients. Most recipes instruct you to weigh out dry ingredients, then combine them in the same bowl to add to the batter or dough later at the same time. If a recipe instructs you to do this, weigh out the ingredients into the same bowl. Set a large bowl (or the size indicated in the recipe) on the scale, tare the scale so it reads “0,” then add your first ingredient to the bowl until the scale registers the desired weight. Tare the scale again and continue adding ingredients, resetting the scale to zero after you’ve added each one. Doing so eliminates the need to use a different measuring cup each time!
A Mini Liquid Measuring Cup
Why You Need A Mini Liquid Measuring Cup for Small Batch Baking
First things first: do you know about the difference between dry and liquid ingredient measuring cups? If you don’t, check out this Cook’s Illustrated article describing the differences in great detail. But the tl/dr is this: a liquid measuring cup looks like a mini pitcher, complete with a handle and a spout. Technically, liquid and dry measuring cups measure the same volume, but pouring a liquid ingredient into a dry measuring cup is a pain. You’ll need to fill it to the very brim, and then transfer it to wherever it needs to go without spilling. In contrast, liquid measuring cups have lots of extra room for the liquid to slosh around without spilling.
This mini liquid measuring cup has a maximum capacity of 4 Tablespoons (which is equivalent to ¼ cup), with readings for 1, 2, and 3 Tablespoons. It’s perfect for small batch baking recipes, especially since most small batch baking recipes typically only require a few tablespoons of liquid ingredients.
A 1 ½-Tablespoon Measure
Why You Need A 1 ½-Tablespoon Measure for Small Batch Baking
I develop most of my small batch baking recipes by dividing the ingredient quantities of my favorite regular or large-batch recipes in half or in quarters. Often times, I have to divide 3 Tablespoon quantities in half. Doing so results in a 1 ½ Tablespoon measure for that ingredient.
Unfortunately, a 1 ½-Tablespoon measure isn’t typically available with most measuring spoon sets. Standard measuring spoon sets usually only come with the following four measures: ¼-teaspoon, ½-teaspoon, 1-teaspoon, and 1-Tablespoon. Although you can use a 1-teaspoon measure to measure out the equivalent of 1 ½ Tablespoon (which equals 4 ½ teaspoons), it’s clunky and awkward.
Why You Need A ⅛-teaspoon Measure for Small Batch Baking
Similarly, a ⅛-teaspoon measure is one of the best small batch baking tools. Many regular-sized recipes usually call for ¼-teaspoon measures of ingredients. If halving a regular sized recipe that requires ¼ teaspoon of an ingredient, you’ll need a ⅛ teaspoon (since ⅛ is half of ¼).
Similar to my love for RSVP International’s 1 ½-Tablespoon measure, I love this ⅛-teaspoon measure so much that I even included it in the gift boxes for the launch of my cookbook!
Best Small Batch Baking Tools for Scraping and Scooping
I know it seems silly to get specialty scraping and scooping tools for small batch baking. But have you ever tried to use a huge rubber spatula to scrape out a tiny amount of something? It ends up being a mess, right?! So trust me when I say that smaller versions of your favorite rubber spatulas, offset spatulas, scoops, and more are absolutely worth it!
I recommend two types of small spatulas for small batch baking. This MOACC one is the larger of the two, and perfect for small batch baking recipes with serving sizes for 3 to 4 people. I frequently use this spatula to scoop my dalgona coffee into a narrow-mouthed glass. Its small size makes narrow openings *really* easy to navigate!
This Nordic Ware mini spatula is even smaller than the MOACC spatula I recommended above. It’s perfect for scraping the nooks and crannies of tiny measuring spoons, small food processing bowls, and mini stand mixer paddle blades.
Most offset spatulas are designed to decorate big sheet cakes and multi-layer cakes. As a result, they have blades that are usually between 8- to 10-inches long. That’s far too big and cumbersome for a tiny sheet cake or 6-inch layer cake! I recommend scaling down to an offset spatula with a 4.5-inch blade. I like to use this Ateco offset spatula as it’s both functional AND photogenic. However, if you want a dishwasher friendly version, definitely opt for the Ateco offset spatula with a plastic handle instead.
A cookie dough scoop is the most underrated tool in the baker’s kitchen. Not only can it help you form perfect cookies every time, it’s also great for transferring cake batters and frostings. My favorite cookie dough scoop is this Norpro scoop. Its 1 Tablespoon size is incredibly versatile.
Small Batch Baking Recipes
Okay, now that you’ve learned everything you need to know about the best small batch baking tools, let’s get baking! Check out the small batch recipes below to put your new tools to use:
Small Batch Bar and Cookie Recipes
Brownies (a specifically small batch recipe; makes 2 large, 3 medium, or 8 very petite portions)
Magic Cookie Bars (a specifically small batch recipe; makes 2 large, 3 medium, or 8 very petite portions)
Small Batch Breakfast Pastry Recipes
Small Batch Cake Recipes
NO TIME TO BAKE?!
Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world. In my debut cookbook, Weeknight Baking, I finally reveal the secrets to baking delicious desserts on a tight schedule.
Today we’re going to revisit the carbonara recipe for our babies. This recipe is VERY simple to make, requires very few ingredients, and will surely please to your baby (and all the family)! A good way to integrate vegetables into your baby meals 😉
Carbonara pasta with leeks recipe for babies (From 12 months)
In the family, we love pasta … Bolognese pasta, pesto, garlic … but I admit that carbonara pasta, we can eat it every day! Spaghetti, Linguine, Tagliatelle: everything fits, the choice of pasta remains important but clearly, the carbonara sauce does a lot in the recipe 😉
So yes I know, the recipe does not originally contain cream, it is a pure French invention! Italians are not happy when we add cream and they are right … this is no longer the basic recipe. Here, it does not contain cream, but I decided to replace it with the sauce with “fromage blanc” (kind for yoghurt, you can go with a nature yoghurt. Healthy, fresh, fromage blanc can easily replace cream in sauces.
In the recipe, there are normally onions. I decided to replace them with leeks. Leek is similar to the onion in taste, but is still much sweeter. We prefer to use white leek rather than green, it is much easier to digest.
The ham cubes will replace the bacon, which is a little too fatty for our toddlers. It is better to introduce bacon after 3 years!
A touch of Parmesan to finish the sauce, this cheese always brings a special flavor dishes, for little adventurers looking for new tastes!
We do not hesitate to cut into small pieces if the baby is not yet comfortable with long pieces 😉
And there you go, the baby carbonara pasta dish is ready to be served.
Here is what you need to make this Carbonara pasta with leeks recipe for babies (From 12 months, for about 8 oz portion):
Carbonara pasta with leeks recipe for babies (From 12 months)
– 0.7 oz spaghetti (or small pasta, dry) (20g)
– 4.3 white leek (120g)
– 0.7 oz ham cubes (20g)
– 1.8 oz “fromage blanc” or yoghurt (50g)
– A pinch of grated parmesan (optional)
3.1
Start boiling water in a saucepan to cook the pasta.
Meanwhile, prepare the leek: peel it, wash it, then cut it into thin rings.
Steam the leek for 7 minutes: let’s go!
Once water boils, incorporate the pasta, and cook it for 1 minute more than the time indicated on the box: the goal is to make them a little overcooked, they are easier to chew for babies.
I chose spaghetti here which I will eventually cut into small pieces, you are free to choose other pasta, but they have to remain easy to swallow for babies.
Once the pasta is cooked, put it aside.
The leek is cooked (you can cut it into small pieces). Place it in a hot pan with a little bit of olive oil, and brown it for a few moments.
Add the ham cubes (or ham cut into small pieces). Stir for 1 minute, then off the heat, add the “fromage blanc” (or the yoghurt). Stir again (the fromage blanc should not curdle, it should just be slightly heated).
In the baby plate, put the pasta, and coat with carbonara sauce. You can add a pinch of grated Parmesan on top for the most greedy babies!
It’s already ready! Our Carbonara pasta with leeks recipe for babies (From 12 months) is over, baby will be able to enjoy!
Bon appetit baby 😉
Carbonara pasta with leeks recipe for babies (From 12 months) was last modified: 15 April 2020 by Cooking for my baby
Colleges are figuring out what on-campus eating will look like this fall
The entire idea of a college campus — with roommates in cramped dorm rooms, lecture halls full of students that have traveled from every state to attend, and parties packed with horny young people — seems like a perfect breeding ground for the new coronavirus. Despite all that, colleges and universities are determined to resume in-person activities, so here we go: CNN reports that, as part of reopening plans, dining options on campuses are drastically changing, and that college experience mainstays like lingering in the dining hall are over.
Instead of self-serve buffets and food stations, many colleges are offering to-go meals to be picked up at assigned times, and students who chose to eat at the dining hall will have to eat quickly at one of few limited tables. Some schools are allowing students to make dining hall reservations by partnering with OpenTable, and others are thinking of letting students use their dining credits to order food off-campus. Trying to coordinate with four friends on a reservation time that works for all of you just so you can eat mozzarella sticks? That is some real-world experience.
And in other news…
The Minnesota State Fair will ship cheese curds and corn dogs to your house. [Delish]
During the Black Plague, wine merchants in Tuscany cut teeny windows into the sides of buildings so they could serve people on the street safely. Now, the booze glory holes are being opened again to serve people during the pandemic. [NYPost]
Restaurant Brands International is planning on closing underperforming Popeyes, Burger King and Tim Horton’s locations, and said they expected “several hundred” restaurants to close. [RBO]
A new bill, the Pandemic Child Hunger Prevention Act, proposes universal school meals, and would not require students to prove eligibility. [Modern Farmer]
New Belgium Brewing is charging $100 for a six pack today, to raise awareness of climate change and how it affects food production, and thus food pricing. [Fast Company]
Here we have a new beer coming to bottles from Bruery Terreux in Placentia, CA. This is Sourrento and it will be a sour blonde ale aged in oak barrels with lemon zest and vanilla beans. This Limoncello-inspired beer will slice in at 6.8%-AbV and you’re looking at the 750ml bottle….release details pending.
Founder, owner, author, graphic designer, CEO, CFO, webmaster, president, mechanic and janitor for mybeerbuzz.com. Producer and Co-host of the WILK Friday BeerBuzz live weekly craft beer radio show. Small craft-brewer of the craft beer news sites and one-man-band with way too many instruments to play.
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Here are the week’s top stories, and a look ahead
1. President Trump signed executive orders on economic aid as stimulus talks stalled. Their impact may be limited, and legal challenges are expected.
It was not clear what authority Mr. Trump had to act on his own on the measures or what immediate effect, if any, they would have, given that Congress controls federal spending.
But his decision to sign the measures — billed as a federal eviction ban, a payroll tax suspension, and relief for student borrowers and $400 a week for the unemployed — comes as White House officials and top congressional Democrats remained bitterly divided on a number of critical issues and had no plans to meet again.
For many of the 30 million Americans relying on unemployment benefits, like Latrish Oseko, above, it could already be too late to prevent lasting financial harm. Ms. Oseko and her daughter have been staying at a Delaware hotel since they were evicted in July.
Our economics reporter writes in an analysis that the directives “are likely to do little to deliver cash any time soon to Americans hit hard by the recession.”
2. The U.S. has surpassed five million virus cases, according to a Times database. At least 161,964 people in the country have died of it.
Despite the pandemic and objections from residents, roughly 250,000 motorcycle enthusiasts are expected in western South Dakota for the annual Sturgis Motorcycle Rally, above. That figure puts it on track to be among the country’s largest public gatherings since the spring.
3. The 2020 election could look a lot like 2000 — but with a dozen Floridas.
Lawyers are already in court mounting pre-emptive strikes to define the rules about how voting will take place and preparing for fights over how the votes should be counted and any contests over the outcome.
4. President Trump’s fury over any suggestion that Russia favors him has led to an embattled intelligence community.
Last year, intelligence officials gathered to write a classified report on Russia’s interest in the 2020 election. A Times Magazine investigation found that the first draft, which reported that Russia favored Mr. Trump, was changed to soften its assessment.
The investigation includes details not previously reported about the fears of American intelligence officials under the Trump administration, who described struggling to brief the president without provoking his anger and risking their jobs. Here are the key takeaways.
On Friday, the National Counterintelligence and Security Center released its first public assessment of the 2020 election: Russia continues to meddle to aid Mr. Trump, using a range of measures to denigrate Joe Biden.
5. European nations still lead the world in Covid-19 deaths per capita. A gruesome failure to protect the elderly is largely to blame.
Public health officials around the world excluded nursing homes from their pandemic preparedness plans and omitted residents from the mathematical models used to guide their responses. In a particularly grim twist, Belgian paramedics and hospitals sometimes flatly denied care to elderly people, even as hospital beds sat unused.
At the Christalain nursing home in Brussels, above, at least 14 residents died from the coronavirus.
6. Anger in Lebanon is at a boiling point over the death and destruction caused by a huge explosion in Beirut’s port this week.
Demonstrators and security forces clashed at a protest on Saturday that was fueled by fury over the corruption and negligence of the country’s ruling elite. By nightfall, protesters had stormed three government ministries, a handful of legislators had resigned, and the prime minister had called for early elections.
The United Nations warned that Lebanon faces a humanitarian catastrophe after the powerful blast leveled large swaths of the city and killed at least 145 people, injured 5,000 and displaced at least 250,000 from their homes.
Officials suggested it was caused by the detonation of some 2,750 tons of ammonium nitrate fertilizer stored in a warehouse at the port. President Michel Aoun said the explosion could have been caused by a bomb or “foreign interference,” without providing further details or evidence.
7. How do you move an elephant during a pandemic?
This is the story of Mara, an Asian elephant around 50 years old, who was born into captivity at a work camp in India. After she performed in a circus, she spent the last 25 years of her life in a dusty zoo enclosure in Buenos Aires, above, before finally getting a chance to roam free.
Mara was to be one of hundreds of animals moved from the zoo to new homes in sanctuaries. Complicated by border lockdowns and red tape, a team of 15 keepers safely transported her 1,700 miles in a large box to Elephant Sanctuary Brazil, a 2,800-acre compound.
“Everything was worth it when you see that animal that has spent most of her life in an unnatural way connecting with her essence and what she is,” one of her handlers said.
8. Serena Williams still has No. 24 in sight.
After the coronavirus paused the tours, Williams is gearing up for the U.S. Open in New York at the end of the month, her next opportunity to tie Margaret Court’s Grand Slam singles title record. At 38, winning her 24th title as a new generation of players rises would be perhaps her finest achievement. She lost the U.S. Open final to Bianca Andreescu last year, above.
Sports’ big comeback brought a sense of a relief for many fans. But it’s far from normal: Hockey and basketball are not supposed to be “in season” in August, nor are their games supposed to be played in a biodome. Our longtime reporter writes about the weird, (and comforting) return of professional sports.
9. The charm of a Bundt cake lies in its fanciness — the mold of the pan adds just enough dazzle.
But in reality, a Bundt is just a scaled-up loaf cake: easy to bake, hard to stop eating. Our food columnist Melissa Clark suggests this showstopping blueberry Bundt cake, finished with a jewel-toned glaze, no special occasion required.
This week we spoke to a “farmer-influencer” in Vermont, above, Setsuko Thurlow, a survivor of the bombing in Hiroshima 75 years ago this month, and Burna Boy, a Nigerian musician who has the whole world listening.
For more ideas on what to read, watch and listen to, may we suggest these 9 new books our editors liked, a glance at the latest small-screen recommendations from Watching, and our music critics’ latest playlist.
Have a peaceful week.
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I was browsing one of my contact’s photos a few days ago and came across a shot with the entire contents of his work bag laid out for all to see and posted in a few "whats in my bag" type groups, so thought I’d post this one of mine from my trip to Europe. Thanks for the inspiration David.
The bag itself – a genuine Kawasaki tank bag. I say genuine because it came from a Kawasaki dealer but is made by SW Motech. It has a fabulous quick release mechanism which clips onto a bracket on the Versys tank. Easy peasy. Reputed to take 15 litres of stuff.
My custom made Alpine ear protection. Frighteningly expensive but pretty good. Has a "filter" in specially designed to cut out the roar in a motorcycle crash helmet. I should’ve bought these years ago, because the damage has already been done I’m afraid.
AA (that is Automobile Association – not Alcoholics Anonymous, surprisingly) touring map of Germany. Bloody useless. The place is just soooooo big you can’t see any detail of any significance.
Ferry tickets, insurance documents, e-mails, copy passport and driving licence.
EHIC Card – so EU residents can get health care and treatment in other member states. Thankfully not needed on this trip.
International Driving Licence. There was a chance we would go into the Czech Republic where it is neccessary for us Brits to have one of these. The guy in the Post Office said there was a "ban on booze" in Czech due to some dodgy counterfeit stuff being sold and killing 19 people, so we didn’t bother going in the end.
Passport. Unfortunately the passport office seem to have put someone elses mug shot in there because it doesn’t look like me!
Giorgio Armani prescription sunglasses. I would wear shades 24/7 if I could. Like the Bono of the motorcycling world.
Garmin sat nav. Useful for finding hotels and racetracks miles from home. But not Police Stations as anyone familiar with my photos may recall.
Nevica ski gloves. Nobody in their right mind would wear ski gloves on a motorcycle as they would shred on impact in the event of a spill, but every now and again in cold conditions and when the leather race gloves are soaked through, I’ve just got to take the chance.
Tank bag cover, all scrunched up. Blew off in a storm.
Neck warmer. I’ve got a few genuine Buffs but this is a spare. Free from a motorcycle show. As my Gran used to say "Never look a gift horse in the mouth". I’ve no idea what that is supposed to mean but the gist is – if its free, take it.
Nokia phone. It isn’t possible to see on this shot but this is a lovely shade of pink. The spare family phone that everyone has used at some point and all the letters and numbers have worn off the keypad. My kids replaced the cover with this pink version. I must admit to getting some strange looks off a bunch of Doc Marten wearing skinheads when a call came in when we were in Germany. Not recommended if you are of a nervous disposition.
Givi S950 Sat Nav holder. With hand written directions in!
Hama mini tripod. Useful for group photos and self portraits in interesting locations.
Sidestand puck. Nothing worse than trying to park the bike on soft ground without one of these. It’ll fall over.
Spare fuses. Don’t want stranding miles from home or a garage.
Pro Skin glove liners (yep, I’m paranoid about cold hands)
Pen. Goes without saying what this is for. Writing postcards home. Why send a text when you can walk into a shop, buy a photo much worse than one you’d take yourself. Find a Post Office. Buy a stamp. Hopefully it will get home before you do. But not always the case, of course.
Oral B Satin Dental floss. Invaluable after a meal of wild something or other in the Harz Mountains. Tricky to use whilst travelling at 177 kph on a German Autobahn whilst wearing a crash helmet. Better to use it just after leaving the restaurant.
Carex hand gel. Anyone who has had a bike and has had to do some tweaks in the middle of nowhere or ends up with fuel all over their hands will know why this is in there.
Spare keys. Mrs K has ended up driving out to meet me with a spare set of keys to bale me out on a few occasions, but asking her to take a ferry and drive 500 miles, wouldn’t go down too well, I’m sure.
Cable ties. Something will come loose. These will come in handy to lash whatever it is, back on as a short term fix.
Factor 30 sunscreen. Just in case it is sunny.
Canon Powershot G9.
Hein Gericke over trousers. Nice kit. Good for short sharp showers when putting a full oversuit on isn’t needed.
High Vis jacket. Supposedly compulsory in certain EU countries. Still in the bag, unused
Lidl carrier bag. The salesman at Hein Gericke showed me the best way to get over trousers on in a rush without them snagging on the bike boots. Stick the boot in a shopping bag. And they just glide on. Doesn’t have to be Lidl of course but I had to pay 10p or something for this so it is thicker than yer average supermarket landfill fodder. Bikers with an image to maintain or who are a bit posh would probably use a Waitrose bag. I guess that using Hein Gericke gear and a Lidl bag are rather appropriate for a trip to Germany, nein?
For more info about the bike and the other stuff I took please click on the image of the Kawasaki Versys 650 in the "comments" box.
