Native to the Americas, the turkey vulture (Cathartes aura) travels widely in search of sustenance. While usually foraging alone, it relies on other individuals of its species for companionship and mutual protection. Sometimes misunderstood, sometimes feared, sometimes shunned, it nevertheless performs an important role in the ecosystem.
This scavenger bird is a marvel of efficiency. Rather than expend energy flapping its wings, it instead locates uplifting columns of air, and spirals within them in order to glide to greater heights. This behavior has been mistaken for opportunism, interpreted as if it is circling doomed terrestrial animals destined to be its next meal. In truth, the vulture takes advantage of these thermals to gain the altitude needed glide longer distances, flying not out of necessity, but for the joy of it.
It also avoids the exertion necessary to capture live prey, preferring instead to feast upon that which is already dead. In this behavior, it resembles many humans.
It is not what most of us would consider to be a pretty bird. While its habits are often off-putting, or even disgusting, to members of more fastidious species, the turkey vulture helps to keep the environment from being clogged with detritus. Hence its Latin binomial, which translates to English as "golden purifier."
I rarely know where the winds will take me next, or what I might find there. The journey is the destination.
@ Brandiwyn🎶Sprinting - I like that idea. Make them fish their tips out of the toilet! Ohhhh. Not THAT bowl.
It's funny. I lived in Germany and remember. Now I reside in Mexico and many parts of the country have a steward that hands you towels, etc. when you've completed your task... and you better not forget to tip! One followed my wife (who was ignorant of the practice) out to our table.
Tip creep has become noticeable. It used to be 15% now it's 18% and many places push 20%. At the Club House (where I used to live) they went to 18% included in the bill. You didn't have a choice. WRONG. I just quit eating there.
Only once did I have to dispute a tip. The service was terrible, so we didn't add a tip. But when our waitress took the card to run it, she added a tip almost equivalent to the bill itself. Luckily, my wife reviewed the receipt and discovered the added tip and canceled the payment. We spoke to a manager, made the correct payment, and were told the waitress would be talked to.
I remember that article. Or a version of it. I don't follow 'Bon Appetit,' but I probably saw the headline and a re-baked version of the scooped bagel interaction of carb-phobic Californian in New York.
His attitude is that of a visitor in deep Mongolia being upset that they can't find an Applebee's.
Eat what they sell you when out of town, is the answer to all of that.
Clearly, people who have real health issues with certain ingredients are allowed to ask if their chosen dish has the potential to kill them. In which case, they have to pick something else instead of trying to bend reality to their whim.
Spoken as someone who runs a six person household with two who can't have dairy, one who can't have shrimp, one who gags when he eats mushrooms, one who can't have kiwi, and one who makes faces when experiencing new textures. We have everything in the pantry and refrigerator. It's up to each person to stay clear of the things that they can't (or don't want to) have.
I get if the customer has a medical condition. Still the whole concept of scooping out the chewy, dense goodness is a strange concept to me. It makes me think of one of those squeaky chew toys dogs use.
I think some of the best bagels in Bloomington are at 2 places. Jewel-Osco grocery store, and our Einstein's Brothers Bagels. No, I'm not a connoisseur, I just know what I like here in town. If we were out of town, we'd have to find another place then, huh!
When I played at Potbelly back in the 2000's (ack), I got a discounted sandwich every day I played, and for quite a few years, that was six days a week. I always ordered a "skinny" roast beef with provolone, toasted. It wasn't on the menu, but other skinny versions of sandwiches were. They consisted of 2/3 of the meat and cheese of the regular versions, and the bread was scooped (though I didn't know the word for it until your blog post.) They cut it out with a knife, and they used the discarded part to make croutons for salads. I can appreciate the efficiency, but also, the meat & cheese to bread ratio was much tastier.
On a bagel, I think it would depend on what I'm piling on top of it. The bread-to-cream-cheese ratio is perfect in a non-scooped bagel. As a diabetic, I need to watch my carbs, but I can do that by eating half a bagel instead of changing the soft-middle-to-crust ratio of my bagel.
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