Now this is interesting and pretty cool. You’re minding your own business, shopping for groceries at your local grocery store when out of nowhere random people start a musical right there in the store right in front of YOU! Check it out:
Check out some Muslims who were also present, LOL:
Popularity: 1% [?]
Pretty funny stuff, hahaha 
Cocoa Pipe Lets You Literally Inhale Chocolate
By Priya Ganapati
Chocolate can be addictive, and eating it is fattening — which is why a Harvard professor has helped create a cigarette-like chocolate inhaler that allows users to take a puff of their favorite treat whenever they want.
The product, called Le Whif, is a way to get chocolate without the calories, says David Edwards, a professor at Harvard University and the lead inventor of the product. And it is an experiment and adventure in gastronomy.
“The idea here is to move beyond the fork and the knife and think about inhaling food,” he says. “Each whiff here fills your your mouth but has less than a calorie and is yet almost all pure chocolate. It tastes good.”
Until recently, food particles could not be made small enough to get airborne and not offer the risk of choking, says Edwards. But his team claims to have found a way to offer super-tiny particles of chocolate through an inhaler. “The typical particle size for us is 80 to 300 microns,” he says.
But the technology means that Le Whif doesn’t come cheap. A pack of 24 Whifs is currently available for about $52 and is available through online orders only. Le Whif will have a launch party in Paris for the product on April 29.
The chocolate inhalers will come in four flavors: mint chocolate, raspberry chocolate, mango chocolate, and milk chocolate.
The goal isn’t to replace the average Lindt chocolate bar but to enhance the chocolate experience, says Edwards. “It’s a great diet thing or wonderful with coffee or it can be handed out as a gift at parties,” he says.
Consider us sold for a snort from this chocolate pipe.
Source: Wired
Popularity: 1% [?]
I first heard this story on NPR radio in the car, it immediately caught my attention as it was something so random and intreresting. Kogi, a big truck that goes around the streets of LA selling Korean Mexican style tacos are a HUGE success and a large part of that is due to the popularity they gained via Twitter. People stand in line for 1+ hour waiting for these delicious and different tacos, some even order loads of them. They now have 2 trucks, it has become the most popular place to eat in LA at the moment. I think this is truly amazing how Twitter has helped the popularity of their business on wheels, proves Twitter isn’t just for promoting online things but anywhere and anything.
Tweeting Food Truck Draws L.A.’s Hungry Crowds
by Ben Bergman· Forget Spago Beverly Hills. The hottest place to eat in Los Angeles right now serves food out of a truck and owes a large part of its success to Twitter.
Kogi, which offers a unique combination of Mexican and Korean food, is a modern variation of the taco trucks that have long been popular on the streets of L.A.
“I tracked down Kogi Friday night,” reads a posting on Yelp, the local-business review site. “Life as I know it has ceased to exist. I want Korean BBQ tacos, I want them now and I want them every day for the rest of my life.”
Standing In Line For Hours
On a recent evening, hundreds of people stood in line in L.A.’s Little Tokyo neighborhood to try the much-heralded tacos. Chuck Chun, who drove in from Orange County, waited an hour and a half to place his order for $26 worth of food.
Chun found the truck with the help of a tool that has become the necessity of any serious foodie these days — a Twitter account.
“You’ve got to go on Twitter to get the most up-to-date news on what kind of specials they have that day or where they are,” Chun explains. “They actually got here late — that’s what they announced on their Twitter.”
It’s so 2009: Customers instantly know where the truck is, even if actually getting the food takes hours.
Mario Duarte also located the truck using Twitter.
“It really was delicious,” Duarte says after scarfing down a spicy chicken taco while sitting on the ground.
“It had the Korean sweetness from the kimchi mixed with the heat of Mexican food and the fire of a taco like you only get off a taco truck,” he adds.
Sidewalk Interaction
There’s a sight here you don’t always see in car-centric L.A.: People hanging out on the sidewalk while eating, socializing and listening to music.
It took the virtual world of Twitter to bring about all this face-to-face interaction. And that’s exactly the point, according to Kogi’s head chef, Roy Choi.
“You have all these neighborhoods now where people come out when they usually just got in their car and went to a mini-mall,” Choi says. “Now they’re coming out to their streets, talking to their neighbors.”
From Four Stars To A Truck
Choi has spent most of his career in four-star restaurants. His Kogi biography points out that he finished in the top of his class at the Culinary Institute of America.
Now Choi is crammed into the tiny kitchen in Culver City, Calif., where he and other chefs prepare the food that goes out on two trucks. Kogi, which means meat in Korean, also recently added a bricks-and-mortar location.
The most popular item on the menu is the short rib taco stuffed with marinated beef and topped off with lettuce, cabbage chili salsa and cilantro relish.
“Our vinaigrette has 14 ingredients, our marinade has 20 ingredients, our meats are all natural meats,” Choi says. “And we sell it for $2.”
With lines so long, it seems like Kogi could easily double prices and still attract plenty of customers. However, Choi says he wants nothing more than to cover expenses and make a very small profit.
Culinary Exploration Of L.A.
He also wants Kogi to stay true to its roots, even if the company is only a few months old.
Kogi began as “an idea born from late night hunger,” the business’ Web site says. Choi and his partners were interested in a hobby, not a job. They wanted to make new dishes while exploring new parts of L.A.
The only problem was that when Choi brought his Korean tacos to the streets of L.A., no one quite knew what to make of them.
“The first couple weeks we were out there, people were laughing at us because they just couldn’t conceptualize what it was,” Choi recalls.
Tech-Savvy Marketing
He credits a large degree of Kogi’s success to hiring a new-media consultant who helped spread the word of Kogi virally.
“As a chef, I always think it’s the food, but I think without Twitter it wouldn’t be anything,” Choi says, “because I could have made these tacos, but I would have had no one to sell them to.”
Kogi not only has over 8,000 followers on Twitter, it has customers so loyal they’ve created YouTube tributes and a song (”Ode to Kogi”) on MySpace.
But the Web hasn’t been all so fawning.
One Kogi dissident created an imposter Twitter account promoting fake events like taco bikini Saturday, and fake dishes like solar-cooked pork, cooked on the roof of the truck. Worse, they lured people to fake locations.
The real Kogi owners take it all in stride.
Imitation, as the saying goes, is the sincerest form of flattery.
Source: NPR
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Just posting stuff that I find neat, interesting, funny, motivating and more. Hope you enjoy! :)
