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Empresário multado por ataque a caminhão de sorvete

Empresário multado por ataque a caminhão de sorvete


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O empresário sueco disse que a música do caminhão o levou ao vandalismo

Wikimedia / Orderinchaos

Um empresário de 71 anos foi multado em mais de US $ 15.000 após atacar um caminhão de sorvete com uma furadeira.

O tilintar familiar de um caminhão de sorvete pode inspirar pontadas de fome nostálgicas na maioria das pessoas adultas, mas pelo menos um homem não as acha tão agradáveis. Um importante empresário sueco foi recentemente agredido com uma grande multa depois que uma melodia de caminhão de sorvete o levou a atacar o veículo com uma furadeira.

De acordo com o The Local, o empresário Percy Nilsson, de 71 anos, dono do time de hóquei no gelo Malmö Redhawks, ganhou as manchetes recentemente quando um tinido de caminhão de sorvete o deixou tão zangado que ele agarrou uma furadeira, correu para fora e fez furos em tudo os pneus do caminhão. Na época, ele disse que o ataque da furadeira tinha o objetivo de provocar uma discussão pública sobre a tradição "desatualizada" de fazer caminhões de sorvete tocarem música.

Posteriormente, ele confessou o crime e também pagou os pneus do caminhão. Mas na sexta-feira o tribunal distrital de Malmö ordenou que ele pagasse uma multa de 100.000 coroas suecas, ou cerca de US $ 15.500, e indenizasse o vendedor de sorvete pelo tempo que ele não pôde trabalhar por causa do caminhão não funcional.

"Foi uma sentença muito difícil e é triste que tenha terminado assim", disse Nilsson.

O advogado de Nilsson argumentou que Nilsson não era inteiramente culpado porque o barulho do caminhão de sorvete o fazia sofrer de sofrimento mental. O tribunal não concordou.


O sorvete de água de Lemeir Mitchell sacode a cultura de sobremesas de Los Angeles

Na tarde de sexta-feira, 24 horas antes de Lemeir Mitchell abrir o Happy Ice na Melrose Avenue, o jovem de 28 anos se sentou e olhou para a sala com as cores do arco-íris ao seu redor. Luminárias parecidas com nuvens penduradas no teto. O logotipo da loja de sobremesas, escrito em letras grandes e elegantes, decorava a parede.

Na rua do lado de fora foi onde Mitchell vendeu pela primeira vez "gelado de água" - que é o que os Filadelfinos como ele chamam de sobremesa sem laticínios com uma textura semelhante a sorvete na família de sorvete / granita / gelo italiano - em seu food truck em 2017 Três anos, dois caminhões e muitas noites sem dormir depois, Mitchell está no comando de um império de sobremesas em crescimento com um fandom de culto leal que inclui cerca de 70.000 seguidores no Instagram.

Você deve ter visto os caminhões circulando por Los Angeles, estacionados na Melrose Avenue ou em South L.A. O design psicodélico em azul, rosa e amarelo atrai seus olhos para sua feliz órbita. Os sorvetes, que custam cerca de US $ 5 a xícara, são igualmente fascinantes, cada medida como um pôr do sol de desenho animado com a saturação aumentada para 100.

A equipe é conhecida por gritar, cantar e fazer o que for preciso para aumentar a energia de seus clientes.

“Você não pode deixar a caminhonete sem um sorriso”, disse Mitchell. "Se você está rindo de nós ou conosco, você está rindo."

Na grande inauguração no sábado, celebridades como Babyface e Cedric the Entertainer fizeram aparições, e centenas de pessoas esperaram em uma fila socialmente distanciada que serpenteava pela rua por sabores como Cherry Bomb, Watermelon Lush e Time Machine (uma cereja-manga- mistura de abacaxi que canaliza a vibração de um Big Stick).

Mas foi um longo e difícil caminho até o dia da estreia.

Mitchell tem 10 irmãos. Seu pai foi condenado à prisão perpétua por assassinato quando Mitchell tinha 10 anos de idade, ele disse que sabia que teria que agir e ser um exemplo para sua família.

“Basicamente, deixo de lado qualquer coisa que tenha a ver com as ruas”, disse ele. "Eu queria fazer algo diferente."

Sua primeira carreira foi como tatuador autodidata. Com 20 e poucos anos, Mitchell comprou suprimentos para tatuagens de um amigo por US $ 50. Trinta minutos depois, ele estava tatuando o logotipo da roupa Famous Stars and Straps no braço de outro amigo. Ele viajou da Filadélfia para Los Angeles algumas vezes com amigos para fazer tatuagens. No meio de uma de suas viagens, seu irmão mais velho Kevin morreu em um acidente de motocicleta. Uma semana antes de Kevin se formar na faculdade, ele seria o primeiro da família a fazê-lo.

“Tínhamos planos de construir uma família e apenas crescer juntos”, disse ele. “Eu dei um salto de fé quando ele faleceu e perdi todo o medo: medo de morrer, medo de qualquer coisa.”

Mitchell fica com os olhos marejados com a menção de seu irmão, cujas iniciais “CBK” - para o universitário Kevin - estão tatuadas em seu pescoço e rosto e aparecem com destaque na parede da nova loja.

Duas semanas depois do funeral, Mitchell mudou-se para Los Angeles, conseguiu um emprego em um estúdio de tatuagem na Melrose Avenue e descobriu a cultura do food truck. Ele então ligou para sua mãe, Josette, uma enfermeira na Filadélfia.

“‘ Mãe, acho que vou trazer água gelada da Filadélfia para Los Angeles ’”, ele se lembra de ter dito a ela. “‘ E se eu chamar de Happy Ice? ’”

Josette relembra: “Eu estava 100% a favor, mas no começo eu estava um pouco hesitante porque ele passou de tatuador a Happy Ice. Mas ele estava sempre voltando para casa dizendo: ‘Mamãe, eu quero gelo de água’. ”

No dia seguinte ao telefonema, Mitchell foi à Prefeitura e registrou o negócio. Em seguida, reservou uma passagem de volta para a Filadélfia. Ele cresceu comendo água gelada no Fred’s Water Ice, uma instituição do sudoeste da Filadélfia, e queria aprender com os melhores. A sobremesa é feita com água, gelo, frutas e outros condimentos batidos em uma máquina especial até que sua textura fique entre um slushee e um sorvete. O proprietário Fred Cooper foi mentor de Mitchell por duas semanas, ensinou-lhe a receita de gelo de água de 40 anos da empresa e vendeu-lhe sua primeira máquina de gelo de água.

Com mais e mais food trucks surgindo em Los Angeles, Mitchell queria ter certeza de que o seu se destacava. Ele e a artista Serena Saunders, também conhecida como MsPassionArt, pintaram uma tela de cores vibrantes e um rosto gigante feliz com palmeiras no lugar de olhos e a transformaram na embalagem para o caminhão.

“Em nosso primeiro dia”, disse ele em 4 de setembro de 2017, quando abriu o negócio, “não ganhamos muito dinheiro, mas a energia e a forma como as pessoas estavam recebendo o produto fizeram com que US $ 400 parecessem US $ 1 milhão. ”

Mitchell começou a ajustar a receita de Fred e experimentou diferentes métodos de colher o gelo de água, tentando fazer com que as cores ficassem certas. Ele colou adesivos nas xícaras de servir, colocando-os de forma que o logotipo aparecesse em todas as fotos do Instagram de seus redemoinhos coloridos perfeitos.

Depois de uma visita da família Ace, que tem 18,6 milhões de assinantes no YouTube, Mitchell diz que os negócios dispararam.

“Começamos a ganhar US $ 1.800 nos fins de semana, e as crianças não paravam de dizer:‘ Vimos você no Ace Family no YouTube ’”, disse ele.

Pouco depois que o caminhão abriu, Ted Foxman, um empresário de Chicago, viu alguém descendo a Melrose Avenue com uma sobremesa das cores do arco-íris. Ele contratou Happy Ice, Shake Shack e um monte de outras empresas de alimentos para atender a uma festa para 400 pessoas em 2018. No final da noite, disse Foxman, Mitchell foi o único vendedor que passou para agradecê-lo.

“Eu sabia que havia algo especial sobre esse cara”, disse Foxman. “Eu disse a ele que vislumbrava uma grande oportunidade e adoraria fazer parte disso.”

Os dois se encontraram para comer pizza na semana seguinte e tornaram-se parceiros. Eles dizem que agora têm um plano de oito anos para transformar a Happy Ice em uma marca de estilo de vida com vários eventos e um parque de diversões.

Mas, primeiro, eles queriam uma loja física para a Happy Ice. Demorou um pouco mais do que eles esperavam.

Na manhã em que o local de Happy Ice deveria passar pela inspeção final de saúde, o prefeito fechou todos os negócios não essenciais devido à pandemia de COVID-19.

Dois meses depois, depois que Happy Ice foi aprovado em sua inspeção final em maio, George Floyd morreu sob custódia policial de Minneapolis, gerando protestos em Los Angeles e em todo o país.

Mitchell queria ajudar a apoiar a causa. Em 30 de maio, ele soube de um protesto local via mídia social e decidiu levar Happy Ice gratuitamente para os manifestantes ao longo do Wilshire Boulevard. Ele distribuiu centenas de conchas e voltou para a loja para reabastecer e mudar de local. Enquanto caminhava até os manifestantes na Avenida Fairfax, a visão da fumaça saindo de um carro o fez parar e voltar para a loja.

Lá, ele encontrou um grupo de pessoas se formando na Avenida Melrose e disse que podia ouvir alguém chutando uma porta próxima. Ele mandou sua mãe, namorada e filha de 10 meses para casa. Ele colou uma placa que dizia “Empresa de propriedade de negros” em sua janela, depois sentou-se na frente e implorou às pessoas que não danificassem sua loja.

Eu coloquei muito tempo e trabalho duro no meu sonho.

Lemeir Mitchell, dono da Happy Ice

Mitchell disse que ele e alguns outros funcionários da Happy Ice subiram e desceram a rua naquele dia, tentando proteger outras empresas. Eles pegaram uma mangueira, conectaram na parte de trás da loja e se revezaram sentados no telhado para garantir que o prédio não pegasse fogo.

“Eu me sinto mal pelas pequenas empresas, mas também me sinto mal pelas pessoas que saqueiam, porque sei como é esse tipo de dor”, disse ele. “Eu já vi pessoas levarem tiros antes, mas ver um enxame de pessoas com aquele olhar foi alucinante.”

Naquela noite, Mitchell e dois funcionários trabalharam em equipe de proteção e descansaram em sacos de isolamento de gelo no chão da oficina. Happy Ice permaneceu intocado.

Mitchell quer continuar apoiando a luta pela igualdade. Ele criou um sabor de gelo preto e está doando 100% dos lucros para Sisters of Watts, uma organização da comunidade negra local.

“Eu realmente queria fazer isso para que eu pudesse comer sozinho e compartilhar a experiência com outras pessoas”, disse ele. “O gelo de água foi uma porta de entrada para a felicidade para mim e quero que seja assim para todos.”

7324 Melrose Ave., Los Angeles, (215) 800-3965, happyicela.com

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Jenn Harris é colunista da seção de alimentos e apresentadora do programa de frango frito “The Bucket List”. Ela tem um bacharelado em jornalismo literário pela UC Irvine e um mestrado em jornalismo pela USC. Siga-a @Jenn_Harris_.

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Quarta-feira, 30 de maio de 2012

Trabalhador baleado fora do local de votação do sul do Texas

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Salvando a floresta dominicana e um esquivo pássaro canoro

Nesta foto de 22 de maio de 2012, uma estrada atravessa uma área agrícola de uma floresta em San Francisco de Macoris, República Dominicana. Os conservacionistas estão estabelecendo um santuário que, segundo eles, será como nenhum outro na República Dominicana, combinando agricultura sustentável com preservação de antigas pastagens na borda de uma floresta nublada que ajudará a proteger um pássaro canoro chamado tordo de Bicknell, que migra todos os anos do nordeste EUA e sul do Canadá. (AP Photo / Ricardo Arduengo)

Nesta foto de 22 de maio de 2012, uma estrada atravessa uma área agrícola de uma floresta em San Francisco de Macoris, República Dominicana. Os conservacionistas estão estabelecendo um santuário que, segundo eles, será como nenhum outro na República Dominicana, combinando agricultura sustentável com preservação de antigas pastagens na orla de uma floresta nublada que ajudará a proteger um pássaro canoro chamado tordo de Bicknell, que migra todos os anos do nordeste EUA e sul do Canadá. (AP Photo / Ricardo Arduengo)

ARQUIVO - Nesta foto de arquivo de julho de 2005 divulgada pelo Vermont Center for Ecostudies, um tordo de Bicknell se empoleira em East Mountain em East Haven, Vermont. O pássaro canoro que voa a cada ano desde o topo das montanhas austeras do nordeste dos Estados Unidos até as florestas úmidas do Caribe inspirou a criação do que os conservacionistas esperam que seja um novo modelo de reservas naturais na República Dominicana, um país que há muito luta contra desmatamento. (AP Photo / Vermont Center for Ecostudies, Steven D. Faccio, Arquivo)

Nesta foto de 22 de maio de 2012, um trabalhador despeja cacau, a matéria-prima do chocolate, enquanto seca ao sol em San Francisco de Macoris, na República Dominicana. Os conservacionistas estão estabelecendo um santuário aqui que, segundo eles, será como nenhum outro na República Dominicana, combinando agricultura sustentável com preservação de antigas pastagens à beira de uma floresta nublada que ajudará a proteger um pássaro canoro chamado tordo de Bicknell, que migra todos os anos do nordeste dos EUA e sul do Canadá. (AP Photo / Ricardo Arduengo)

Nesta foto de 22 de maio de 2012, Luis Duarte enche sacos com terra em uma área agrícola de uma floresta em San Francisco de Macoris, República Dominicana. Os conservacionistas estão estabelecendo um santuário aqui que, segundo eles, será como nenhum outro na República Dominicana, combinando agricultura sustentável com preservação de antigas pastagens à beira de uma floresta nublada que ajudará a proteger um pássaro canoro chamado tordo de Bicknell, que migra todos os anos do nordeste dos EUA e sul do Canadá. (AP Photo / Ricardo Arduengo)

Nesta foto de 22 de maio de 2012, um trabalhador caminha por uma área agrícola de uma floresta em San Francisco de Macoris, República Dominicana. Os conservacionistas estão estabelecendo um santuário aqui que, segundo eles, será como nenhum outro na República Dominicana, combinando agricultura sustentável com preservação de antigas pastagens na orla de uma floresta nublada que ajudará a proteger um pássaro canoro chamado tordo de Bicknell, que migra todos os anos do nordeste dos EUA e sul do Canadá. (AP Photo / Ricardo Arduengo)

SÃO FRANCISCO DE MACORIS, República Dominicana (AP)? Um pássaro canoro indescritível que voa a cada ano desde o topo das montanhas austeras do nordeste dos EUA até as florestas úmidas do Caribe inspirou a criação do que os conservacionistas esperam que seja um novo modelo para reservas naturais em um país que há muito luta contra o desmatamento.

A reserva está tomando forma em uma ex-fazenda de gado exuberantemente coberta de vegetação, medindo cerca de 1.000 acres, na borda de uma floresta verde profunda no nordeste acidentado da República Dominicana. Investidores dominicanos e norte-americanos que se preocupam com a preservação adquiriram o terreno como um projeto piloto, na esperança de proteger o que eles dizem ser um hotspot de biodiversidade global que abriga dezenas de espécies ameaçadas.

Provavelmente conhecida como Reserva Privada Zorzal, o governo vê a reserva como um exemplo potencial, mostrando que tal terra pode ser melhor aproveitada do que queimar árvores para convertê-la em pasto, uma abordagem típica neste país caribenho com apenas cerca de 40 por cento de sua cobertura florestal restante. O vizinho Haiti, que compartilha a ilha de Hispaniola, não tem praticamente nenhuma de suas florestas em pé.

Jesus Moreno, um empresário dominicano cuja família está financiando parcialmente a reserva, diz que a parte da propriedade onde a maioria das árvores já foi removida é adequada para a agricultura orgânica de baixa intensidade. Ele planeja cultivar macadâmia e cacau, a matéria-prima do chocolate, enquanto permite que a floresta se regenere, para sempre, em três quartos da propriedade. O ministro do Meio Ambiente do país deve inaugurar o projeto da reserva em 5 de junho.

"Não estou tentando transformar isso em um grande negócio e ganhar muito dinheiro", disse Moreno, cujos empreendimentos familiares também incluem um viveiro de macadâmia e a única fábrica de processamento de castanhas do país. "Estamos tentando criar um modelo e quebrar o ciclo de destruição."

O conceito de reservar terras privadas para conservação em fundos de propriedade ou servidões é antigo, muito usado nos EUA e em outros lugares, mas ainda raro na República Dominicana, um país amplamente pobre.

Alguns proprietários privados reservaram áreas para ecoturismo e reservas naturais, e o governo designou mais de 130 reservas públicas. Mas muitas das florestas do país enfrentam ameaças de desenvolvimento, agricultura e extração ilegal de madeira, dividindo o que resta em pedaços cada vez menores que deixam as espécies isoladas e vulneráveis.

Na prática, as reservas do governo geralmente fornecem proteção às espécies ameaçadas apenas no nome, disse Sesar Rodriguez, o diretor executivo do Consórcio Ambiental Dominicano.

Entre as espécies em risco está o zorzal migratorio, conhecido em inglês como tordo de Bicknell. O pássaro canoro marrom, do tamanho de uma palmeira, aparece principalmente ao anoitecer ou ao amanhecer e, como muitos pássaros, dirige-se para o sul no inverno. Ele divide seu tempo entre as ilhas do Caribe e as florestas no topo das montanhas no nordeste dos EUA e no sul do Canadá, que geralmente ficam acima de 3.000 pés.

A ave é considerada vulnerável, com uma estimativa de menos de 100.000 na natureza, porque ocupa uma estreita faixa de habitat que está sob pressão em ambos os lados de sua rota migratória, disse Chris Rimmer, ornitólogo do Vermont Center for Ecostudies que é um especialista em tordos de Bicknell e ajudou a estabelecer a reserva. Ameaças às espécies nos EUA incluem poluição do ar e perda do habitat da floresta de coníferas devido ao desenvolvimento e às mudanças climáticas.

Não é uma espécie de alto perfil que provavelmente desperte paixões públicas, e algumas espécies de pássaros na República Dominicana estão sob uma ameaça mais terrível, Rimmer prontamente reconhece. Mas ele e outros são devotados ao tordo de Bicknell, o que ele chama de um pássaro "enigmático".

“É muito maior do que apenas um pequeno pássaro canoro migratório”, disse Rimmer. "Se o protegermos, protegeremos automaticamente todos os outros elementos da flora e da fauna, muitos dos quais estão eles próprios sob cerco."

A Cordilheira Setentrional, uma floresta de nuvens envolta em névoa que brilha um verde esmeralda à distância do antigo pasto adquirido para a reserva, também é considerada habitat para espécies vulneráveis, como o papagaio hispaniolano e mamíferos como o solenodonte Hispaniolano, um noturno burrower que se assemelha a um gambá com um focinho comprido.

Rimmer, por exemplo, passou incontáveis ​​horas estudando o tordo de Bicknell nas montanhas de granito da Nova Inglaterra e nas densas florestas da República Dominicana, ouvindo seu canto nasalado. "É meio etéreo, eu acho, meio misterioso", disse ele sobre o som.

Ele e outros pesquisadores notaram que enquanto a República Dominicana estava perdendo floresta, as fêmeas de Bicknell estavam sendo expulsas de seu habitat principal pelos machos maiores, privando-as de alimentos de que precisam para a viagem de volta à América do Norte.

Ele começou a trabalhar com o Consórcio Ambiental Dominicano e outros para encontrar uma maneira de expandir duas áreas designadas como protegidas pelo governo? a Loma Quita Espuela, que o pai de Moreno ajudou a fundar, e as reservas do Guaconejo.

Esse grupo de malha frouxa acabou encontrando terras pertencentes à família de um médico idoso que ficava a apenas alguns quilômetros a oeste da reserva Loma Quita Espuela, habitat privilegiado para o tordo e perto do centro cacaueiro do país de San Pedro Macoris, uma combinação de fatores que pareciam perfeitos para uma mistura de lucro e preservação, disse Charles Kerchner, um americano que trabalha como gerente de projeto para o consórcio. Parte da terra ainda era uma fazenda de gado ativa, o resto já estava em vários estágios de regeneração e parte havia sido deixada intocada por tanto tempo que se tornou uma floresta secundária de crescimento razoavelmente saudável - não virgem, de forma alguma, mas não ruim.

A maior parte do dinheiro da Reserva Privada Zorzal veio da Eddy Foundation de Willsboro, Nova York, e da família de Moreno, que anteriormente detinha o controle da rede Helados Bon de sorveterias na República Dominicana e no vizinho Haiti, disse Kerchner.

Danneris Santana, vice-ministro do ministério de recursos naturais, disse que cerca de uma dúzia de novas reservas privadas estão em processo de aprovação de acordo com regulamentos que foram atualizados no ano passado. Moreno e outros envolvidos no projeto zorzal dizem que vários proprietários de terras nas proximidades de seu local estão perto de adotar planos semelhantes.

"Embora seja ótimo o que estamos fazendo (a reserva Zorzal), é um projeto isolado e precisamos de outros para proteger suas terras também", disse Kerchner.

Muito dependerá da viabilidade econômica do esforço. Além da macadâmia e do cacau, Kerchner disse que está procurando outros usos sustentáveis ​​para a floresta ao redor, como a produção de mel e chocolate de alta qualidade.

A República Dominicana já é um produtor de cacau orgânico nas colinas férteis ao redor de San Francisco de Macoris e tem uma safra crescente de nozes de macadâmia, mas o país não é um fornecedor global significativo de nenhuma dessas commodities. A maior parte do cacau do mundo vem da África e da Indonésia. O Havaí e a Austrália são os principais produtores de nozes de macadâmia.

Os apoiadores do projeto esperam permitir o acesso do público, mas os planos ainda não estão definidos. A propriedade fica a mais de uma hora de carro ao longo de uma estrada estrondosa da cidade mais próxima.

"Para ser um negócio sustentável, precisamos obter valor dessa floresta", disse Kerchner.

Canon Vixia HF R300

Com telefones e câmeras com capacidade de vídeo, as filmadoras de consumo estão em uma situação difícil quando se trata de equilibrar preço e utilidade. A Canon Vixia HF M50 ™ (US $ 649,99, 3 estrelas) captura ótimos vídeos, mas por esse preço, você também pode obter uma câmera digital de última geração que também tira ótimas fotos. A Canon Vixia HF R300 ($ 349,99 direto) se enquadra na faixa inferior da linha de camcorder de consumo da empresa, mas oferece uma combinação muito mais atraente de desempenho e valor. Ele não tem um pouco da habilidade em pouca luz encontrada no M50, mas leva vantagem com uma lente de ângulo mais amplo e zoom ótico 32x. O sensor menor ainda produz um excelente vídeo de alta definição, tornando a R300 uma escolha sólida para o cinegrafista de fim de semana que procura uma camcorder autônoma simples e fácil de usar.

Design e recursos
O R300 se parece muito com o M50 mais sofisticado, medindo 2,2 por 2,1 por 4,5 polegadas (HWD) e pesando 8,8 onças. Parece um pouco mais frágil do que o M50 (2,5 por 2,7 por 4,8 polegadas / 10,9 onças), mas ainda é confortável de segurar e filmar por longos períodos. O layout de controle é quase idêntico no R300 e no M50, com um botão Gravar no lado direito, onde seu polegar fica naturalmente, e um botão de zoom no topo, ao alcance de seu dedo indicador. No recesso LCD estão os botões Video Snap, Home e Playback, bem como um fone de ouvido de 3,5 mm e conector de microfone, saída mini HDMI e saída mini USB. Não há memória interna, apenas um único slot para um cartão SD, SDHC ou SDXC. A tampa da lente é engatada e desengatada por uma pequena chave à sua direita, o que é menos conveniente do que a tampa automática no M50.?

Todos os controles são acessados ​​com a tela LCD sensível ao toque de 3 polegadas. Definitivamente, dá ao R300 uma aparência limpa e minimalista, mas achei que navegar nos menus de toque é um pouco complicado. Foco, balanço de branco e exposição estão todos embutidos em menus de toque, e obter um controle preciso é muito difícil. Com este tipo de camcorder, no entanto, espero que a maioria dos usuários adira ao modo totalmente automático, que descobri ser rápido e preciso na maioria das situações. O LCD de 230k pontos é o mesmo que o encontrado no M50, e ainda é um pouco granulado e escuro para luz externa forte.

O R300 usa um sensor CMOS HD de 1/4,85 pol. Menor, mas também vem com uma lente muito mais versátil. A lente zoom 32x possui uma distância focal de 38,5-1232 mm (equivalente a 35 mm) com uma abertura f / 1.8-4,5, que é mais ampla e mais longa do que o zoom 10x do M50 (43,4-436 mm) com sua abertura f / 1.8-3.0. A Canon anuncia um fator de zoom 51x, usando o que chama de recurso de Zoom Avançado, mas na verdade esta é apenas uma combinação de zoom óptico e digital.

Desempenho e Conclusões
Embora não tenha a designação "Pro" encontrada no M50, o R300 é um atirador capaz, capturando vídeo de alta definição nítido e claro. Você pode escolher entre três modos de fotografia? Auto, Manual e Cinema ?, com o último simulando a aparência e a taxa de quadros da maioria dos projetos de filme. O formato e a qualidade do vídeo também podem ser ajustados, com a configuração mais alta, MXP, gravando vídeo 1080i60 no formato AVCHD. Muito parecido com o M50, o R300 é limitado a vídeo entrelaçado em oposição a progressivo, capturando 60 campos entrelaçados por segundo e codificando o vídeo a 30 quadros por segundo.

O vídeo resultante é muito semelhante ao do M50, o que quer dizer bom, com detalhes nítidos e texturas finas. O equilíbrio de branco é um pouco menos preciso com o R300, com cores enviesadas em tons mais frios. O sensor menor significa pixels menores, o que resulta em desempenho de pouca luz reduzido. A diferença é mais evidente na quantidade de ruído da imagem aparente em situações de baixa iluminação. O M50 se destacou, enquanto o R300 mostrou granulação perceptível em pouca luz. Não estragou o vídeo de forma alguma, mas é evidente quando reproduzido em HDTVs de tela grande.

A estabilização de imagem é sólida, ajudando fotos estáveis ​​tanto na extremidade ampla quanto na telefoto máx. O zoom de 32x é impressionante e poderia realmente ser útil se filmar, digamos, uma peça de escola na última fila de um grande auditório. Obviamente, até mesmo a estabilização de imagem alimentada pode fazer muito, e quando totalmente ampliado, o vídeo tinha a mesma oscilação sonhadora encontrada no M50, embora fosse um pouco mais perceptível no R300. O foco automático foi rápido e preciso e, na verdade, encontrei menos casos em que o foco mudava para o fundo inadvertidamente do que no M50. A qualidade do áudio estava no mesmo nível do M50, com problemas semelhantes com a captação do vento e outros ruídos do ambiente. E como com o M50, o R300 tem uma entrada de microfone de 3,5 mm para melhor captura de áudio com um microfone externo.

Quando comparado com o vídeo capturado por uma câmera point-and-shoot, como nossa Escolha do Editor Canon PowerShot S100? ($ 429,99, 4,5 estrelas), o vídeo do R300 carecia de saturação e vibração, mas era capaz de atingir níveis semelhantes de detalhes e nitidez. O R300 tem uma vantagem em fotos em movimento, como uma panorâmica lenta, onde o S100 gerou um vídeo ligeiramente instável. Imagens estáticas, que são capturadas com resolução de 2 megapixels, no entanto, não parecem muito boas na R300, com muito ruído de imagem e perda de detalhes mais finos.

A Canon Vixia HF R300 atinge um equilíbrio sólido entre desempenho, recursos e preço. Por US $ 349,99, é mais barato do que a maioria das câmeras digitais que gravam vídeos comparáveis. Ele não tem a memória embutida, Wi-Fi e desempenho de pouca luz do M50, mas também custa consideravelmente menos. Uma câmera sólida como a PowerShot S100 é mais versátil, tirando fotos muito melhores e capturando vídeo 1080p relativamente nítido. No entanto, se você for vendido com o formato de camcorder tradicional, a R300 é uma opção sólida, fácil de usar e relativamente acessível para fotógrafos mais casuais.

Mais análises sobre câmeras de vídeo digital:
. Canon Vixia HF M50
. Canon Vixia HF R300
. Ion Air Pro WiFi
. Looxcie 2
. GoPro HD Hero2 Outdoor Edition
?? mais

Rumble In The D.C. Jungle (pontos de discussão-memorando)


Conteúdo

As principais unidades de negócios da empresa incluem Schwan's Home Service, Schwan's Consumer Brands, Schwan's Food Service e SFC Global Supply Chain.

  • Schwan's Home Service, the company's flagship business unit, is the largest direct-to-home food delivery provider in the United States. [citação necessária] Home Service markets and distributes more than 400 products under the Schwan's e LiveSmart brands. The business has more than 400 sales-and-distribution centers located throughout the United States with 4,500 delivery vehicles.
  • Schwan's Consumer Brands markets frozen food products in grocery stores primarily in the Western Hemisphere.
  • Schwan's Food Service markets and distributes frozen-food products to the food service industry.
  • Schwan's Global Supply Chain is a manufacturing cooperative that coordinates the company's production processes and helps develop new products.

In 1952, Marvin Schwan (1929–1993) began home delivery of his family's homemade ice cream (Schwan's Dairy and Dairy Lunch) to rural western Minnesota. [2] Schwan's expanded Midwestern United States and made a number of acquisitions, including the Holiday Ice Cream Company and Russell Dairy. In 1957, the product line was expanded to include juice concentrates, and in 1962, Schwan's began selling frozen fish products.

During the 1970s, the company began selling pizza to schools, launched the Red Baron pizza brand for sale in grocery stores, and formed the Red Baron Squadron flight team to promote the brand. During the 1980s, Schwan's made further acquisitions, including pizza manufacturer Sabatasso Foods and Asian-foods manufacturer Minh Food Corporation. Schwan's opened a plant in Leyland, Preston, England in 1989. In 1990 Schwans started Schwans Canada, with an ice cream plant in Manitoba and routes in Saskatchewan and Alberta, but they ceased operations in December 1999.

In 1993, founder Marvin Schwan died of a heart attack at the age of 64. [3] The Marvin Schwan Memorial Drive in Marshall is named after him. His older brother, Alfred Schwan, who had been the company's head of manufacturing, was named president.

In October 1994, the Minnesota Department of Health informed the company that 67 people in southern Minnesota had been infected with salmonella enteritis and that there was a strong statistical link between the illnesses and Schwan's ice cream. Schwan quickly halted the production and sale of the company's ice cream and began a public-awareness campaign asking people not to eat Schwan's ice cream products. An investigation found that the source of the contamination was a contractor's truck that had delivered ice cream pre-mix to Schwan's. The trucking company had inadequately washed the tanker truck after transporting raw, unpasteurized eggs. [4] Schwan's actions in response to the recall were unconventional at the time and have since been imitated by companies facing recalls.

In 1996, Schwan's introduced the Freschetta pizza line and acquired La Roue du Pay d'auge, a frozen foods producer in France. In 1998, Schwan's opened a pizza plant in Osterweddingen, Germany. In 2001, Schwan's acquired the Edwards dessert company from Ripplewood Holdings, and in 2003, the Mrs. Smith's dessert company from Flowers Foods. Also in 2003, the corporation changed its name from Schwan's Sales Enterprises to The Schwan Food Company.

In 2010, Schwan's teamed up with the TV series Top Chef and served dishes that were made famous by chefs that were featured on the Bravo television series.

In February 2019, the company announced it had completed the sale of 80% of the privately-held company's stock to CJ CheilJedang of South Korea, effectively ending the Schwan family's control of the company. Schwan's will operate as a subsidiary of CJ, but the family will continue to control 100% of the operations of the Schwan's Home Delivery Service. [5]

The Red Baron Squadron was established in 1979 as a promotion for Red Baron Pizza. The squadron flew five vintage Stearman biplanes modified with 450 hp engines. A separate 38-foot support vehicle followed with spare parts and engines. At the time, they were the oldest civilian air team in the United States. They attended air shows throughout the country and flew formation aerobatics. Their base of operations and air museum was at the Southwest Minnesota Regional Airport in Marshall, Minnesota. In 2007, after 28 years of flying, the company announced the retirement of the squadron.


Masters of Horror: We All Scream for Ice Cream

We All Scream For Ice Cream is a cheesy revenge story that tells the tale of an ice cream clown man named Buster. Buster was a mentally challenged ice cream man who dressed as a clown and made weekly trips through the neighborhood in his Cheery Time Ice Cream Truck to entertain the kids and serve them ice cream. Unfortunately, Buster was loathed by the neighborhood bully, Virgil, who decided to get his friends to play a prank on Buster one day, which lead to the accidental death of Buster.

A generation later, the young boys are now grown men with families but the crime of their past may be strolling close for their children. Buster and his ice cream truck have returned in the form of a vengeful spirit to get vengeance on those responsible for his death. Now in most horror clown movies, clowns have a dangerous weapon or some cool supernatural powers to attack their victims. Buster's weapon? Sorvete. Ridiculous right? I said the same thing. Every frozen treat will bring it's own taste of death.

Now I'm a big fan of clown horror movies. I love evil clowns, I love clown horror movies but this may have to be an exception. This movie is very 80s cheesy like and almost seems like a sister film to the 1980s Killer Klowns From Outer Space film. Heck, when I first saw the cover for this, I thought it was made in the 80s or 90s. The producers of this movie try to mix horror and comedy at some points but unfortunately they don't do too well at it. The clown is not even scary! Horror movie clowns are supposed to be scary! He may pass off as being somewhat of a creep but even those who fear clowns would probably laugh in his face. Overall this is an okay movie but nothing special. I'd pass on it unless you're really crazy about clown movies


Cooking Games

Looking for educational cooking games? Sara’s Cooking Class is an interactive series that teaches you how to cook, bake, and create wonderful treats. Check out these Sara’s Cooking Class Games:

Cooking Games for Kids

Most of the cooking games on this page are great for children, but some deliver an educational experience that teaches kids the basics. One of those games is Kids Kitchen, a cooking game for kids that shows you how to use all the ingredients, and how to present a meal to your hungry guests. Another Kids Cooking Game is Hazel and Mom’s Recipes: Pot Au Feu, which shows you how to cook a French beef stew.

Restaurant Management

Many cooking games, like Cafe Panic, involve restaurant management. In this game, you have to stay on your toes and deliver hot coffee in a timely fashion to please your customers. Pizza Cafe is similar, but you have to provide fresh pizzas with the correct ingredients in this fast food cooking game!

Baking Games

Want to bake decadent, delicious treats? Get creative and craft a beautiful strawberry cake in Baking Strawberry Cake. In Baking Surprise, you can also bake a variety of sweet treats, playing as a cute animal that you can dress up in adorable outfits! The game walks you through each step to bake the cake.

More Cooking Games

There are many more cooking games online, on this web page, so check them out and find one that appeals to your senses! See food games to play even more food-related cooking games in your web browser.


Worried that their parents are hurting their health from not being active, the children encourage them to exercise.

Lincoln and Clyde are playing Muscle Fish in Lincoln's room. After beating a boss, Clyde says that he has to leave because his fathers are competing in the Royal Woods Ultra Extreme Ninja Competition. He explains that it's the ultimate obstacle course that tests a person's strength and athletics. Clyde says that Howard and Harold are doing this because they want to have a healthy life, so they can live long enough to see him grow up. After Clyde leaves by riding in a car being hauled by Howard and Harold, Lincoln discovers his mother and father sitting lazily on the couch. Lincoln tries to encourage them to go out for a walk, but they tell Lincoln that they're fine, and Charles comes by, wanting to go for a walk. The parents play "Nose Goes", and both of them win, forcing Lincoln to take Charles out.

Later at night, the siblings hold a house meeting, and Lincoln shows his sisters how inactive their parents are, which is further explained when Lisa shows them their urine samples, and fecal study (the latter of which is quickly rejected). Lincoln says that he has a plan to get them into shape so they can be healthy enough to see their kids grow up, to which all the sisters agree.

The next day, Rita and Lynn Sr. deny the fact that they need exercise. However, they're proven wrong when Lynn Sr. can't put on his socks, Rita is unable to bend over to pick up the van keys, and say they can't walk up the stairs. At a park, Lynn suggests that they try rock climbing, but are unable to get a good grip. Lana suggests mud wrestling, and single-handedly takes down Rita, causing Lynn Sr. to hide in the van. Lincoln suggests that they tone down their methods. Lisa suggests tai chi, Leni suggests t-shirt folding (as a way to work on triceps), Lana and Lola suggest jump rope, Luna suggests guitar playing, and Lori suggests jogging, all of which Rita and Lynn Sr. can easily do (although, during Lori's jog, Lynn Sr. tries to chase an ice cream truck, but is tackled by Lana). Later on that day, the parents thank their kids for introducing them to the joys of exercising and decide to go a run around the block. Because of them being active now, the siblings declare that their job is done.

In the middle of the night, Rita and Lynn Sr. wake all of their children up, because they were so excited with all the exercising, that they want to do more. They also said that because the kids cared about their health, they thought they'd also cared about their health in return. The parents make their kids go through exhausting exercises such as jumping jacks, push-ups, weightlifting, and jogs around the block (just like Lynn Sr. yesterday, they chase after an ice cream truck, but the parents stop them). After the exercising, Rita and Lynn Sr. present the kids with onion-infused water and (actual) grubs, all of which (except Lana) find disgusting.

A week later, the siblings are exhausted from all the exercising, and Lola initially blames Lincoln for making the parents' health crazy, with Luna agreeing. Luckily, Lincoln says he has a plan to make them stop. He has the sisters fake that the parents are making excellent progress such as tampering with the scale, discretely swapping their clothes with bigger sizes, adding big numbers to their weights, and turning the clock back. When the parents fall for these tricks, they surprise the kids with a spaghetti dinner. They say that because they've made such great progress, that they get an exercise-free day tomorrow, much to their joy.

The next morning, the siblings wake up, completely relaxed. However, their moment of relaxation is cut short when Lincoln discovers a note their parents left behind. Lincoln reads the letter and discovers that they're competing in the Royal Woods Ultra Extreme Ninja Competition. Fearing that they'll fail the competition, they quickly rush off to the arena.

A tender moment about to be cut short.

The siblings arrive at the arena and discover their parents hanging precariously on a beam. After scaling the rock climbing wall, the siblings jump onto the beam their parents are on and ask why they're competing in the competition. The parents say that they believed that they were fit enough to join the competition, but the siblings tell them that they were staged. They only wanted to make them look like they lost weight so that they won't have to exercise with them. Despite this, the parents won't punish the kids, but the tender moment is cut short when the beam they're hanging from breaks due to all of their combined weight.

Later on, the Louds are power walking with Lynn Sr. blowing his whistle and telling them to speed up. When Rita tells her husband that they need to tone down their activeness, they witness an ice cream truck passing by and begin to chase it down.


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Testimonials

"Thankyou for not only your wonderful help but setting my mind at ease, have checked through and it all reads exactly as needed. I will not hesitate to recommend your company and indeed yourself as the occasion presents itself in the future"

"We have worked with Park Insurance for many years and have always found them to be proactive and responsive to the needs of our business. All queries are dealt with promptly and claims are processed quickly, the team are knowledgeable and helpful, a pleasure to do business with and thoroughly professional at all times."

I was impressed by their knowledge and professionalism and their comments will be really helpful as we start designing improvements to the way we deliver our services. Please pass on my thanks to Aaron, Alex and Nathan.


White rice and pasta have very little dietary fiber and are softer on the digestive system. Avoid eating gluten-free options, however because these tend to have higher fiber counts.

Scrambled, fried or poached it doesn’t matter because eggs have zero dietary fiber. You can even add in vegetables like spinach, tomatoes, and asparagus since those veggies tend to have small amounts of fiber.

Flounder, salmon, crappie, or bass? Whichever you prefer is fine because all fish species are fiber-free, not to mention tasty!


Food trucks among the small business hits-to-be of 2014

Taking &ldquoon-the-go&rdquo to a whole new level, the food truck is one of the small businesses expected to become a hit among entrepreneurs this 2014, according to a report on "News To Go" on Thursday.

The food truck is slated to become a hit partly due to the continuing trend of &ldquobusyness&rdquo among the country's middle class, and partly due to its novelty. The only fees one has to pay are those for parking, and there is no rent. And the businessman may never have to worry about picking a bad place to set up business ever again&mdashthe truck can simply move to a new area should sales decline.

However, though one may have the most creative concept for a food truck, novelty is no proof against failure.

&ldquoWe may have all the mindset of a negosyante, but hindi lahat can be a very good entrepreneur,&rdquo said business owner Paulo Tibig in the report. &ldquoSo, ano pa yung isa pang importante? When you talk about walang problema sa trending, what would be papatok na negosyo, you always talk about sustainability.&rdquo

Still, many of the food trucks that started out last year and the year before seem to be doing fine. They can sell anything, from the Philadelphia-style sandwiches of The Cheese Steak Shop to the Italian ice cream of Mio Gelati.

Sometimes, the lure is also in the vehicle, such as the combi van where Mexikombi's food is cooked.

Food Truck Park PH, which began on September 13, 2013, gathers different food trucks around the metro at Capital Commons in Ortigas. These include Mio Gelati, The Cheese Steak Shop, Hungry Rover, Shawarma Bros, Broosy Truck, Mexikombi, Kuyang, Truck Bun, Big Bite Avenue, Amazing Cones, Jasper's HOC, Great Burger, and Ser Chef's Lechon. It returns for its last weekend at the venue on January 2 to 5. &mdash BM, GMA News


Businessman Fined for Attack on Ice Cream Truck - Recipes

"Oh, great! Another cupcake shop!"
I hear these words as soon as I step onto M Street, the posh, townhouse-lined retail thoroughfare in Washington, D.C., and most lately the raging epicenter of the great American cupcake pandemic. I'm standing in front of an outpost of Sprinkles, a California cupcake chain that joined the fray just the week before. The words (shouted by an upscale-looking man into his Bluetooth headset as he tore down the street, his fine-leather messenger bag flapping behind him) foretold my future, at least for the next 36 hours. I had traveled down to the nation's capital to investigate the cupcake craze&mdashto find out who eats them, and more important, who sells them, how, and why.

Cupcake shops are everywhere, and the craze has perplexed me. I mean, I knew cupcakes growing up. Back then, the whole family was two flavors, chocolate and vanilla, and a preservative-addled cousin, Hostess, that loitered around truck-stop and gas-station snack racks. But I hadn't seen them much since. That is, until a few years ago.

The cupcakes showed up at an office party, looking prettier than I remembered. Then, again, at a stylish wedding. They had new names&mdashvanilla was now Madagascar Bourbon Vanilla chocolate came with a sophisticated-sounding topping called ganache. Everywhere an affluent crowd gathered, cupcakes seemed to be popping up. They had appeared on an episode of Sex and the City, someone told me. And they cost a fair bit of money, three or four dollars apiece. A lot of people were making them and making a living&mdashsometimes, a killing&mdashselling them.

Many of those people are in our nation's capital. Washington doesn't just have dozens of cupcake bakeries it also has a TV show, TLC's DC Cupcakes, currently in its second season. Inevitably, perhaps, cupcake chains from elsewhere are moving in to lay claim to the city's aficionados. New York City&mdashbased Crumbs has three locations. In early March, the most aggressive cupcake company of all, Los Angeles's Sprinkles, opened a location in the Georgetown neighborhood. When I arrived the following week, a Mercedes Sprinter van called the Sprinklesmobile, the tip of the Sprinkles spear, had been blanketing the city with free cupcakes for four straight days. I tried one of Sprinkles's peanut butter chocolate cupcakes. It was damn good.

Sprinkles's co-founders, Charles and Candace Nelson, are former Silicon Valley investment bankers who fled the profession in 2001, after the dot-com bubble burst. The two regrouped in the world of cupcakes and opened their first store, near Rodeo Drive in Beverly Hills, in 2005. They got their cupcakes into the hands of celebrities such as Tyra Banks and Barbra Streisand and Oprah, whose adoration has since echoed in Sprinkles's press releases. To lend an air of preeminence, the Nelsons started calling Sprinkles The World's First Cupcake Bakery, a statement that's technically true, but only if you disqualify the star of the seminal Sexo e a cidade cupcake episode of 2000, Magnolia Bakery, and another landmark bakery called, as a matter of fact, Cupcake Café, because both make other baked goods in addition to cupcakes (as Sprinkles does not). Then Candace got onto the Food Network show Cupcake Wars, not as a contestant but as a judge, cementing her place over any would-be competitors. And finally, just in case any competitors got too close, the Nelsons engaged the powerful Silicon Valley law firm Wilson Sonsini Goodrich & Rosati to attack any dessert purveyors they felt were encroaching on their turf. So far, they have sued three, for infringing on their name or their cupcakes' distinctive fondant dot, and sent cease-and-desist letters to more.

So when Sprinkles arrived in D.C., it didn't pick just any location it threw down the gauntlet, opening three blocks from Washington's current cupcake champion, Georgetown Cupcake, whose customers form lines that snake up the street. Here in D.C., the battle was on.

But before we go any further, let me point out something funny about cupcakes. Maybe because the recipe is so simple&mdashflour, sugar, eggs, butter, milk, and salt&mdashit gives the entrepreneur room to project. Cupcakes turn out to be one of those products that are a Rorschach test for their makers. No two cupcake companies are alike. As I made my journey, eating my way through the trenches of D.C.'s cupcake wars, I would find the city's bakeries operating and competing in very different ways.

The Corporate Cupcake
After a slightly uneasy night's sleep (I had overdone it that evening at Baked & Wired, a well-entrenched Georgetown cupcake establishment), I start the first full day of my trip at Crumbs Bake Shop in downtown D.C. Crumbs is the nation's largest cupcake company, with 35 locations and $31 million in annual revenue, and also the most corporate, with plans to trade shares on the Nasdaq starting in May. This store, on 11th Street NW near F Street, opened last November. I'm scheduled to have a 9 a.m. breakfast meeting with Gary Morrow, the new vice president of store operations for Crumbs Holdings LLC.

When I meet Morrow, he's dressed in a style I would call business casual with cupcake flair: His open-collared dress shirt, though tucked into the usual chinos, is bedecked with pink buttons and has pastel ornamentation inside the placket. He brings over a plate of three cupcakes, one red velvet, one peanut butter cup, and one chocolate, and hands me a fork. I shovel up some sweet and light red velvet and try the chocolate&mdashit's buttery but also a little dry. Morrow has a fork, too, but quickly forgets the cupcakes in front of him he's preoccupied with explaining the new systems he needs to implement, his expansion plans, and his always-present question, "How do we make this faster?"

Morrow is a lifelong corporate restaurant executive, one who has worked at Ruby Tuesday, at Mick's, and, for the 10 years before he joined Crumbs, at Starbucks, a job that influenced him so deeply that he laminated the classified ad that led him there and still carries it in his wallet. Crumbs's co-founders, a New York City couple named Jason and Mia Bauer, hired Morrow last May as part of an effort to make the chain scalable, which means reducing the bakery down to a defined set of reproducible parts and instructions. The Crumbs kit includes store decorations (a selection of nostalgic photos of children and cupcakes, blown up and framed), a standardized company history to be learned by all new hires, and cupcake flash cards that describe the components of each of Crumbs's 75 varieties.

The Bauers' cupcake business got its start shortly after the Bauers' relationship did, in 2002. Mia was a lawyer with a knack for baking. Jason was a dreamer from Staten Island, a struggling entrepreneur whose business (a company that licensed celebrity names for grocery products such as Olympia Dukakis' Greek Salad Dressing and Britney Spears Bubble Gum) had recently sold off its modest assets.

That summer, at a time-share they split with friends in the Hamptons, their relationship just a few tender months old, Mia brought a dozen of her jumbo-size vanilla coconut cupcakes to the beach&mdashand Jason smelled an opportunity. The idea of a bakery began to form. The following March, Mia and Jason opened the first Crumbs, on the Upper West Side of Manhattan. They got married soon after that.

Less than a year into business, Jason already wanted to expand. He had spotted a location he liked on New York City's posh Upper East Side, but he needed $200,000 to lease the space and build it. He found a bank, but it would extend only $50,000 of credit and only with his personal guarantee. So he signed up. Then he did the same thing at three more banks. Over the next five years, Jason used the same tactic to finance five more locations.

Still hungry for more growth, the Bauers, in 2008, took on an outside investor, Edwin Lewis, who paid them $10 million for a 50 percent share in the company. In January, a special acquisition corporation led by investor Mark Klein acquired the chain for $27 million in cash and an additional $39 million in stock.

Now, the company's goal is to have more than 200 locations. Mia still focuses on the cupcake flavors and marketing, although she's branching out into other creative outlets, like children's books. (Last year, she published her first, Lolly LaCrumb's Cupcake Adventure.) On the day I speak with Morrow, Jason is on a road show, wooing potential investors to the Crumbs stock. His goal as CEO is to increase earnings before taxes, interest, and depreciation tenfold by the end of 2014.

Crumbs, accordingly, is built for efficiency. Since the beginning, it has contracted out its cupcake production to commercial bakers. That means that, though all the recipes are Mia's, not one of the Crumbs bakeries is really a bakery. Not one has, or ever has had, an oven. That gives the company the flexibility to open anywhere. Expect future Crumbs in malls and other places with considerable daytime foot traffic. "It takes more than a cupcake recipe to run a successful business," Jason Bauer says. "After eight years of perfecting this model, our business comes down to real estate and people."

My meeting with Morrow ends when an old business associate of his arrives: Kambiz Zarrabi, the owner of Federal Bakers, which once made all the treats in the glass cases of D.C.-area Starbucks stores. Now, he makes cupcakes for D.C.-area Crumbs stores, as well as local Costcos and Marriotts. They tour the store, then take off to the other new locations. It's hard to imagine thoughts of massive growth like Starbucks's aren't dancing in their heads.

One Cupcake Ahead of the Cops
Just a few blocks away, amid the office towers of 12th Street NW and G, there's a smaller operation. It's a bright pink truck with minimalist graphics of coffee cups and cupcakes. The name Sweetbites is emblazoned across the side. In the window, there's a slim fiftyish woman with blond hair, in jeans and a long-sleeved T-shirt. She is Sandra Panetta, a former Environmental Protection Agency policy analyst.

I order a red velvet cupcake and tell Panetta about my mission. She agrees to let me sit in her truck for a while. The cupcake's airiness belies how buttery it is, and when I finish eating, my fingers are shiny.

Panetta, a single mother of two, started her business last May, after 23 years at the EPA. Program cuts by the Bush administration had left her feeling jaded and powerless. Worst of all, she says, she felt guilty&mdashher aimless attitude toward work was setting a cynical example for her 13-year-old son and 14-year-old daughter.

She had been catering part time for years but itched to create a business of her own. The low overhead costs and freedom of a food truck attracted her. So, against the advice of a financial adviser, who told her to stay at the EPA, she put together a business plan and got a $150,000 loan from a bank. She bought a broken-down mail truck for $15,000, paid $35,000 more to fix it up, and built a commercial kitchen attached to her house in McLean, Virginia. She posted an ad on Craigslist for bakers and hired two. Then, when the EPA offered a buyout to senior employees, she took it.

Her day starts at 5:30 a.m., when she gets her kids ready for school. Then she joins the bakers, who have been working since 4 o'clock. When they all finish, they load the truck with 30 dozen to 40 dozen cupcakes, and she heads out after 9. At the end of the day, she drives to her son's school, then drives him home, in the bright pink truck.

As customers step up and order and she takes cupcakes from plastic trays, nests them in bakery tissue, and boxes them, she explains the ins and outs of her work.

Then, out of the corner of her eye, she spies a police officer. Food trucks operate in a gray area of city law. There's a regulation in D.C. referred to as the ice cream truck rule. It states that a food truck can't stop unless someone waves it down and can't remain in place unless there's a line of people outside. "These are professional people they don't wave down a truck!" says Panetta. She steps outside. Luckily, this time it's just a meter maid. Panetta dutifully feeds the meter.

Even though she's financially less secure, and technically now an outlaw, this little truck is hers. She's starting to have regulars, and she has 2,800 followers on Twitter. She's working on getting a permit to sell near her son's school, so she can be closer to him.

Is she worried about the roving Sprinklesmobile? "I was a little nervous at first," Panetta says. But so far, its presence hasn't hurt sales. "I still have my loyal customers," she says.

Sometimes You're Up, Sometimes You're Down
At Panetta's insistence, I buy a carrot cupcake for the road. I spend the rest of the day marching through Washington's streets, eating more: a vanilla cupcake with chocolate icing from Hello Cupcake in Dupont Circle and a cookies-and-cake cupcake at Sticky Fingers Sweets & Eats up in Columbia Heights. My blood sugar redlining, I head into the subway to check out Red Velvet Cupcakery in Penn Quarter. Counting my share of the cupcakes I split with Morrow, I'm about to eat my seventh cupcake of the day.

Red Velvet Cupcakery is not much more than a very pretty vestibule. The owner's not there, and there's no place to sit, but I order a cupcake anyway, a Southern Belle&mdashthe bakery's signature red velvet. I take it next door to the frozen yogurt place, which is decorated in stark white with oscillating light boxes in the middle of the floor. I bite into the cupcake straight on, attacking the side of it like Jaws. The sugar rush hits me. Then comes the crash, a serious one. As the light boxes in the yogurt place go purple green red yellow blue, I slip into a daze. The top-heavy cupcake in front of me slumps over, like a drunk sliding off a barstool. It's now face down in the napkin, its delicate cake betrayed by its weighty icing.

At which point, a thought crosses my mind: Isn't this whole cupcake thing a total fad? Is it about to experience a crash of its own?

I never raised these doubts with D.C.'s cupcake entrepreneurs. But I never had to. Almost all of them brought up the subject&mdasheither asked me what I thought or volunteered that the company had some sort of Plan B. (Sprinkles, for instance, is drawing up plans for a frozen dessert place.) Some entrepreneurs even accused me of being coy, saying I must really be working on a story about the death of the cupcake trend. It's easy to understand the worry. The American fascination with cupcakes, a dessert that has been around for decades, seems euphoric, too good to be true.

I stagger outside. I need to find a place where I can buy a salad. Eu faço. I eat it, savoring the cold, crisp lettuce and the dressing's acidity. Then I head back to my hotel and collapse.

"Your Cupcakes F---in' Suck!"
That night, after regaining my strength, I find myself in a drab commercial area north of Georgetown, inside a basement bar unmarked outside except for a small, illuminated sign and a chalkboard easel reading Cupcake Wars, Tonight! It's almost 9 p.m., and&mdashI'm not kidding&mdashthere are about 200 rowdy fans staring up at TVs blasting the Food Network. That's when Doron Petersan, the tattooed, raven-haired owner of Sticky Fingers Sweets & Eats, where I had had the cookies-and-cake number earlier, leaps onto the top of the bar and shouts for attention. Tonight, Sticky Fingers, an all-vegan bakery, will be one of the contestants on Food Network's Cupcake Wars. She thanks the crowd, which has come out to support Petersan and her eggless, milkless cupcakes.

"I want you to enjoy the cupcakes!" Petersan shouts, gesturing to the boxes she's brought. "And I want you to drink!" She hoists her own glass of straight rye whiskey. The crowd roars.

Petersan founded Sticky Fingers almost nine years ago. Back then, cupcakes were incidental to the enterprise, just another item in her display case. Then, around 2007, the cupcakes started selling like never before. So she made more.

But veganism was still the main thing. Petersan has been a vegan since 1995, when she was inspired by an internship at PETA. She opened Sticky Fingers in the gentrifying neighborhood of Columbia Heights, in part to serve the students, artists, and activists who were moving in, but also to prove something: Vegan food can be delicious when done right. "I wanted to dispel the stereotype of vegan cardboard," she says.

To Petersan, tonight's episode is a chance to help prove her political point on a national stage, the same thing her business does locally every day. As the show's first elimination round approaches, the crowd, fueled by Pabst Blue Ribbon and hefeweizen and whiskey, shouts at the screen. It boos loudly when the contestant from Worcester, Massachusetts, describes her cupcakes as "very Sexo e a cidade." When Mona Zavosh, a perky lady from Los Angeles, begins to speak about her cupcakes onscreen, a guy in the back shouts over her, "Your cupcakes f&mdash-in' suck!"

There is a moment of tension during the second round of the competition. Zavosh gets the thumbs-up, leaving Petersan and the Worcester lady to face elimination. And there, staring them down from the judges' table, is Candace Nelson of Sprinkles&mdashwho, as of a few days earlier, is Petersan's newest competitor in D.C.

"Did you use seltzer water in this chocolate cupcake?" Nelson asks. A resposta é não. "I think you should have!" she says. "I was missing that fluffiness, and the lift from the first round, and this one didn't hold together well."

Petersan grimaces. But Nelson ends up being mostly complimentary, as are the other judges. Maybe Nelson was just toying with her. Petersan survives.

She carries the third round. Her hip cupcake igloo structure overwhelms Zavosh's dowdy curtain-and-stage setup, and as the host announces that Sticky Fingers is the winner, the crowd at the bar erupts again. "Tonight," says Leah Nathan, a friend of Petersan's from the animal protection community, "we showed everyone veganism is not just about weirdo food." They celebrate.

I hop into a taxi a little after 10 p.m. and head back to my hotel. From its corporate managers to its foodie activists to its scrappy food truck drivers, D.C.'s cupcake panorama had revealed itself to me. But could anyone compete with Sprinkles's strategic discipline? The week before, I had interviewed Charles Nelson. Though he happily told me the same anecdotes I had heard him and his wife say in every press interview&mdashher lifelong love of baking, the L.A. landlord who hung up on them at the sheer outlandishness of a cupcake bakery, the Cinderella story of how Barbra Streisand ate their cupcakes, fell in love, and sent them to Oprah&mdashhe stopped me short when I asked to get the inside story of their business. "We're really not interested in anything behind the scenes," he said. From celebrity endorsements to polished talking points, the Nelsons had the pieces in place to market a high-end, national brand. The Washington store would soon be followed by a New York outpost. They weren't about to take any chances opening up to some nosy cupcake reporter.

There was only one cupcake place left in D.C. I could think of that could possibly rival Sprinkles. As I went to bed around 11, my appointment there&mdashto observe the baking of the next day's first cupcakes&mdashwas only two hours away. I tried to get to sleep. The sugar in my blood was turning sickly.

1,080 Cupcakes Before Dawn
When I wake up at 12:40 a.m., I despise cupcakes. I struggle into my coat. Outside, it's frigid.

When I arrive at Georgetown Cupcake a few minutes after 1 a.m., a crew of six has just started setting the cupcake assembly line in motion. One person does nothing but mix batter. Another scoops the batter into large cupcake trays. Another watches the ovens, another makes frosting, and another two, once the first cupcakes come out and cool, will do nothing but frost. After this first batch, a gluten-free Chocolate Lava, they will continue baking cupcakes until around noon, having made batches of all 17 flavors offered in the Wednesday column of the Daily Cupcake Menu, an 8-by-8 card handed to each customer in line.

Two workers on the line this morning are Georgetown Cupcake's co-founders, sisters Katherine Kallinis and Sophie LaMontagne. Though they look very different&mdashKatherine is a year and a half younger and several inches taller, with brown hair and angular features Sophie is blond and has a rosy, round face&mdashthey speak in the same upbeat patter, bouncing off each other's thoughts and completing each other's sentences. "We were voted 'best couple' in high school," Kallinis quips. "Crazy, but it's true," says LaMontagne.

Georgetown Cupcake sells 10,000 cupcakes a day out of this store. Every day, there's a line of people stretching up the block, anywhere from a dozen to as many as 200, from when the store opens, at 10 a.m., until it closes, at 9 p.m.

Though they are just three years into the baking business, the sisters are now also television stars. Since last summer, they have been the main characters of DC Cupcakes, the first reality show all about daily life in the cupcake business. The second season has just begun airing, and they tirelessly do press, fanning the flames of America's cupcake obsession.

Kallinis and LaMontagne weren't supposed to have this life. They grew up outside of Toronto, and their parents, both immigrants from Greece, let the sisters know that they could be whatever they wanted when they grew up: a doctor or a lawyer. "At a very young age, it was made known to us that that should be our career path," says Kallinis.

Because the parents worked long hours, the sisters spent much of their time at their grandparents' house down the street. The grandmother, who had come from Greece, was one of the few housewives in the Kallinis family. While the other Kallinises were at their jobs, she would clean and cook and bake, and the two sisters would help her, learning her exacting standards in the kitchen. When their grandfather died, in 1996, and their grandmother grew sick, the two girls, then in high school, moved in to take care of her. She passed away three months later. For a long time, they both say, they had the same dream about her&mdashthat she was still alive, and they had neglected her.

LaMontagne went to Princeton and majored in molecular biology. Kallinis went to Marymount University in Arlington, Virginia, and majored in political science, with the intention of going to law school. Both got jobs, LaMontagne at the venture firm Highland Capital and Kallinis ultimately as an event planner for Gucci in Toronto. But whenever they were home for the holidays, the two would reminisce and talk about someday starting a bakery, to carry on their grandmother's tradition.

They finally made their move on Mother's Day in 2007. The two sisters took their mother out to dinner in New York City and started talking again about the idea. "We were like, 'Let's just do it! What are we waiting for?' " LaMontagne says. Each said she would do it if the other was in. Their mother still thought they were joking. Then Kallinis called them both the following day to say she had just quit her job.

Nevertheless, no one in their family took their dream seriously. LaMontagne's husband dismissed it out of hand. "He thought the two of us just wanted to play bakery," LaMontagne says. So while he was away on a business trip, the sisters signed a $4,800-a-month lease for a tiny store on Potomac Street, just off M Street, in Georgetown.

Georgetown Cupcake opened on Valentine's Day in 2008, to immediate long lines. That was, in a way, a lucky break: They had put themselves at the nexus of the growing cupcake trend and another surefire money source: the throngs of dumb, procrastinating men looking to buy their way out of Valentine's Day. But the lines kept growing longer and longer.

I stop their story. "Why?" I ask. It's a little before 2 a.m., and the first batch of chocolate cupcakes is coming out of the oven. Katherine hands me one. I bite into it. It's slightly crusty on the outside, and the middle of the cupcake, still finishing baking in its own heat, is gooey. The chocolate flavor is deep and rich. And even though I spent the past day gorging on cupcakes, even though I went to bed on a second epic sugar crash and woke up two hours later hating cupcakes and myself, this unfrosted chocolate cupcake, newborn and naked, just washes away my and the whole cupcake craze's sins. Which makes me realize something. Even if this cupcake thing is a passing trend, a total fad, people are using it to create things that are good. Very, very good.

In November 2009, the sisters opened a second location, in Bethesda, Maryland. Because of growing demand from people outside of D.C., they built a bakery next to the Dulles airport. It bakes cupcakes that go immediately onto FedEx trucks to be shipped all over the U.S. overnight. (Customers pay a flat $26 in shipping on top of $29 per dozen cupcakes.) And that was how they won their family over. Their constant appearances in the press, the volume of work involved in running the business, and the exploding revenue the business was bringing in spoke louder than they could. O marido de LaMontagne deixou o emprego de analista de políticas e se tornou o diretor financeiro da Georgetown Cupcake. A mãe das irmãs também ajuda. Eles tiraram o legado da avó da cozinha para o mundo e o transformaram em um negócio.

Bandeja após bandeja de cupcakes sai do forno. Por volta das 5h30, um carro chega para levá-los ao aeroporto. Eles têm uma aparição na TV hoje em Los Angeles. Eles estão pensando em construir uma loja lá, na cidade natal de Sprinkles.

Quando eles saem para o carro que os espera, 24 bandejas e cerca de 1.080 cupcakes ou a quantidade que será engolida em cerca de uma hora depois que a padaria abrir mais tarde naquela manhã & mdashsit gelada e perfeita nas duas prateleiras da frente da loja. Descendo a rua, Sprinkles está assando há algumas horas. No mundo enganosamente doce dos cupcakes, a competição nunca para.


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