Datasets:
Recag
/
C4_19

Dataset card Data Studio Files
xet
Community
text
stringlengths
10
69.1k
Devane said about 30 cooks from greater Philadelphia had signed up. In the New York area, Homemade has about 150 active cooks. More than half, he said, have professional training as chefs, dietitians, or caterers. He thinks a skilled chef could make more online than on the line, even after Homemade's 9 percent fee.
Some of the most successful cooks, he added, are in food deserts.
Watson, who does business under the name of her blog, Nourishing-Matters.com, plans to offer meals once or twice a week, targeting those who are tired of fast-casual takeout but who can't afford a private chef.
On a recent evening, she'd sold five dinners: soba noodles with roasted cauliflower and miso-cilantro dressing, sprinkled with toasted almonds, and portioned into kraft-paper takeout containers.
Chris Wetzel, 30, and his wife, Katie, 29, friends of Watson's who live nearby, stopped over to pick up their meals, $12 apiece. They rarely have time to cook, Chris said. "And when we do, it's not that great."
It was a healthier, comparably priced alternative to takeout, he said.
Soon, there may be even more options.
Henrique Setton, a cofounder of Local Stove, said more than 100 cooks in Philadelphia had expressed interest in his website, which is in a beta phase. He and his partners took it on a two-week test run last year, marketing to Wharton students. They sold 130 meals, converting 40 percent of diners into repeat customers. It seemed like a hit.
Now, Setton said, the Local Stove team will be experimenting with focusing on different types of food and modes of delivery. To start, it's pickup only, to foster relationships between chefs and eaters.
"We're trying to build a community around food," he said.
The same idea drives users of sites like Eatwith, Feastly, and Meal Sharing, which enable hosts to invite paying dinner guests into their homes.
Arielle Tannenbaum, 27, and Rachel Sakoff, 30, joined Eatwith last year and host bimonthly dinners for eight to 10 guests at Sakoff's apartment in Bella Vista. Sakoff is a dietitian, and both women are interested in healthy cooking. For $43, they serve a four-course meal, starting with butternut squash bisque, maybe, or a roasted grapefruit salad.
Guests have included tourists, a family celebrating a birthday, and friends of friends. "It's people wanting to learn about healthy food, meet new people, and feel a little inspired," Tannenbaum said.
For others, the sites represent a chance to fulfill dreams of breaking into the restaurant industry - without the relentless hours and financial risk.
That's what hooked Ryan Fitzgerald, 29, who runs Boku Supper Club, a monthly dinner for 24 that ranges from Italian Sunday supper to six courses of molecular gastronomy.
He started a year ago via Feastly but recently began booking through his own website. The fees are lower, and he can set his own cancellation policy, which is crucial, given how much he spends on ingredients. He has a 500-person email list and usually sells out within an hour.
Fitzgerald said guests pay the up-to-$65 admission fee for his art exhibition; the multicourse meal is complimentary.
After all, none of these food-sharing apps asks for training or experience, or demands the food-safety certifications required in Philadelphia for even the humblest of falafel carts. The home kitchens are generally not licensed for commercial use by the city Department of Licenses and Inspections, and so are not inspected by the Department of Health.
L&I likely could issue violations or cease-operations orders in these cases, spokeswoman Karen Guss said. Inspectors might not be swayed by a claim that guests are paying to see art, not to eat, or by arguments that customers aren't paying, but are making donations.
"Inspectors would enforce on a case-by-case basis," she said, "and it's likely that the entrepreneur would, at some point, have to make their argument to a judge."
Cooks are betting that L&I won't get around to it, though. As Watson said, "I'll do it until someone tells me to stop."
In the meantime, apps and websites generally post lengthy user agreements noting that they are platforms - not food providers - and aren't liable.
Devane thinks that food-sharing is here to stay - and that regulators need to catch up.
"It's already happening: People sell food through hacking [delivery sites like] Seamless or via Instagram," he said. "We now trust to stay in a stranger's home or get in a stranger's car. There's a societal shift."
"We're just people who are really into the idea of doing it right," Peele says of the decision to walk away from the Comedy Central hit.
The world only found out about the end of Key & Peele in July, but the two title stars and their collaborators knew the show's time was coming for the better part of a year.
"I think we knew coming into last season," says Jordan Peele, who co-created and stars in the Comedy Central series with Keegan-Michael Key. In an interview with The Hollywood Reporter, Peele discusses what that decision means for him and Key; why now — the final episode airs Sept. 9 — is the right time to go out; and what viewers can look forward to (Continental Breakfast Man is returning!) in the last three episodes.
A lot of your sketches seem very labor-intensive. Was the show just eating up too much of your lives at this point?
That's a part of it. I think artistically, we feel like we did five seasons that we wanted to do and sketches we wanted to perform and [showcased] a comedic point of view we felt was important. I think we're at the point, as far as sketch is concerned, that I don't know either of us feel hungry in that format anymore. I could see us going another season, and maybe the quality dips a little bit. We're just people who are really into the idea of doing it right, doing it well and not letting it wear out its welcome.
How do you end a sketch show, as opposed to a traditional comedy or drama?
Certainly we set out to make our final season be the best season of the show. I think with the help of our entire team, that was possible. I think that's all sort of summed up with a sketch like "Negrotown." We previewed [it] online, but it's also in our last episode as we originally intended. That's a sketch where certainly on the production side we achieved a different level of synchronicity with our team, especially Peter Atencio, our treasured director.
But more than that, I think we ... pulled comedy from a very touchy place, and a place where I feel like the world needed a breath of positivity, a topic the world needed a breath of positivity around. ... I think that's the real answer. We don't like to be preachy or hit people over the head with messages. We like to make people laugh. But that sketch and a few others this season felt very important to us.
The sketch about the trigger-happy white cop from this season seemed particularly pointed as well. Did you just go all in knowing this was your last shot at some of these topics?
Are there any ideas you had put off for a long time that made it into these final episodes?
So yes — that's the kind of passion project I would never get to do again. [Laughs.] But the bigger piece of the picture is we love movies. We want to do movies; it's just so fun. I'm directing a horror film right now, and Keegan is starring in a movie; he's in New York right now. But there's something to what you say. We could probably get two or three movies done in the amount of time it took to do a season of Key & Peele.
Why did you decide to switch to the moodier, True Detective-style opening credits and drop the live-audience segments in favor of you and Keegan driving through the desert?
To be honest, that was actually the show we had pitched originally. ... Ultimately it came down to, Keegan and I, when we're driving around, we're making each other laugh more than ever. That's the time for us where we really have the most fun together. We also noticed the sketches that seem to work the best are the ones we're having the most fun doing on the day, the ones we're laughing at. ... They just kind of rise to the top. That fun is contagious.
Yes, there's definitely a kind of True Detective allusion in it. We chose to put it in the desert for that reason. That was just kind of the synthesis of the moment, and the True Detective-style opening we did centers on the Rorschach test motif. Which for me ... is sort of the perfect symbol for Key & Peele. Key & Peele is what you see when you look at it. We worked very hard in our careers to try and become chameleons, to become shape-shifters. In some ways, this sketch show set out to be a mirror to society, and I think the Rorschach motif is actually more accurate because you can still look in a mirror and see what you want to see.
It all sort of worked in theme, and we loved the idea of the packaging of the show satirizing something as well, being a parody of this integrity-laden drama device. It seems like every cool show we like has these opening [credits]. So it all did come from all of that and seemed to kind of fit together perfectly.
Were there any sketches you were really surprised that got a big reaction, or didn't?
It's interesting — because of the viral nature of the story of the show, we're left sort of judging sketches by how many views online it has. Which of course is a little bit tricky, because some things are more sharable than others — it doesn't mean it's not as funny. There are some I'm gonna send everybody in my family, and there's another that might be the funniest thing in the world to me, but I'm not sending it to anyone. So it's an interesting question, and ultimately we're left just judging by what our personal favorites are.
And what are those for you?
I think the Meegan character, Meegan and Andre, has ended up having a really cool lifespan. She's one of our most recurring characters. I think it's something people relate to, and it's very fun to play. We can improvise as those guys forever. My personal favorite performance I got to do was the continental breakfast guy. That was one where I thought it was kind of a passion project that would not necessarily win people over because it's so bizarre. [But] it's one of the things that people respond to the most to me. That's just a little something that kind of encourages me to trust my gut about what's going to work.
What can you say about the final few episodes? Will we see some recurring characters one last time?
One thing you can be sure of is we will reveal where we've been driving, which a lot of people ask. I don't remember if it's in the last three or the last two, but the continental breakfast guy will return. He'll be in economy plus on an airplane. There's also a special gift that we pieced together in the very last episode that may or may not be a collection of moments that never made the air. ... One of my favorites this year was a sketch I got to do as Ray Parker Jr. that's in the final episode. It was one of the harder things to get through, for some reason.
When you started, did you have any sense of how big Key & Peele would get or how much it would impact your respective careers?
I'll be honest with you — I did have a feeling we were onto something special. Keegan is just one of the most magnetic performers I've ever gotten to work with, so I felt very safe developing a show with him. The question for me was whether or not we would last past one season. I knew if we did, we'd be able to do some very cool things and reach some cool heights.
But with sketch, like most shows — I think even more so with sketch — there's this wall of skepticism that comes up immediately. You get compared to people's favorite sketch shows. The advantage of sketch is the same as the difficulty of it, in that people like to watch TV ultimately because they know what they're going to get. ... The nature of sketch is all over the place. There's no consistency, minus whatever the device we're breaking up the sketches with is or recurring characters. ... The real challenge with our show was, the first season we had to establish what we could bring to the table that no one else is willing or able to do. That led us to some sketches that were really custom-made for our point of view. This is a long answer, so pick and choose whatever you want from here.
But we would write three or four times the amount of sketches that we needed, so ultimately we could look at them and say, "You know what? Great sketch, but Saturday Night Live might do this sketch." ... Or, "This is a great sketch, but it feels like In Living Color." All great shows that we're inspired by, but we sort of knew, this sketch here, I don't think we'd see this on any other sketch show, because it's so Keegan and Jordan. We focused on those sketches, and that's how we got over the hump. I knew if we got over the hump, we'd be good.
Key and Peele airs Wednesdays at 10 p.m. on Comedy Central.
CHELSEA midfielder Lewis Baker has joined Vitesse Arnhem on a season-long loan deal.
The 20-year-old will spend the next season at the Dutch feeder club after spending the past year with MK Dons.
Baker is highly rated in the Chelsea academy, signing a five-year deal last summer after tasting success in the FA Youth Cup and Under-21 Premier League.
The midfielder was named the club's Young Player of the Year in 2014, while also winning the fans' Goal of the Season award in the same season.
Baker is the current captain of England's Under-20s, and led the team at the recent Toulon Tournament.
The city of Ypsilanti’s Downtown Development Authority is coordinating a Façade Grant application for business and property owners in the DDA districts.
The competitive grant program, funded through the Michigan Economic Development Corporation, will afford property and business owners the opportunity to obtain up to a 50 percent match for façade improvements.
The grant amounts range between $25,000 and $100,000, with the match to be provided by the property/business owners.
Applications are due Feb. 18.
Those responsible must be locked up as soon as possible.
7. This madman who eats Nutella on toast...WITH CHEESE.
8. OR WITH CARROTS! WHAT IS GOING ON?!
16. When people eat the cookies but LEAVE THE FROSTING?!!??!
Congress could free most Americans from the annual drudgery of filling out tax forms. Instead, it’s trying to lock the current system in place.
Since the early 2000s, the government has required Intuit and its competitors to offer free tax-filing software to the 70 percent of taxpayers with the lowest incomes. The legislation requires the I.R.S. to continue the Free File program rather than developing its own. Senator Ron Wyden, the Oregon Democrat who is co-sponsoring the Senate version of the bill, said on Wednesday that the I.R.S. would retain the authority to end the Free File program. But a number of independent experts, including the National Consumer Law Center, said the bill removed that exit ramp.
But only about 3 percent of taxpayers use the programs.
There is evidence that automatic payment systems can make it easier to raise prices. A 2009 study found agencies raised toll rates after the adoption of E-ZPass, perhaps because drivers were less likely to object if they were unaware of the increases. But an automatic filing system also might help taxpayers to save money. For example, almost a quarter of eligible households don’t claim the earned-income tax credit.
Americans with complicated finances are stuck with the misery of the current tax system. That’s no reason to force most Americans to join them.
A Crystal City-based software startup that received an economic development grant from the Arlington County Board earlier this year has raised $6 million from investors.
Stardog Union, which moved to 1400 Crystal Drive last September, took on funding from venture capital firm Grotech Ventures, as well as existing investors Core Capital and Boulder Ventures. All three invest in software and technology companies.
The injection of cash came from the company’s Series A funding round, the first time startups receive investments from venture capital firms and the first time ownership is offered to those external investors.
Since raising its seed round of early investments in July 2016, Stardog has more than tripled its revenue and secured many recognizable companies as customers. That includes the likes of NASA, Oxford University Press and Bosch.
Stardog Union helps businesses bring together internal data from different sources. At the time of its county grant, CEO and co-founder Kendall Clark told ARLnow that while that process could take a large company like Samsung a week and use 30 people to collate all the data on, Stardog’s technology does the job in a matter of seconds.
Stardog received a Gazelle Grant earlier this year a Gazelle Grant, an incentive program from Arlington Economic Development to encourage fast-growing companies to locate in the county. It received $35,000 in return for creating 70 new full-time jobs at its Arlington office and leasing 3,500 square feet of office space.
“We had an incredible year of growth and are excited to have Grotech as a new partner to accelerate further,” Clark said in a statement. As part of the investment, Fredrick has joined Stardog’s board of directors.
Oxford Street Traffic Free VIP Shopping!
Our Street Stars were out giving you the chance to win Cineworld tickets, courtesy of Cineworld Fulham Road! Were you spotted?!
See the full gallery: Oxford Street Traffic Free VIP Shopping!
COLLEGE STATION, Texas (AP) Coach Kevin Sumlin has so many good runners that the Texas A&M coach sometimes has trouble distributing carries between them.
On Saturday night he saw that Keith Ford was on a roll late. So he kept feeding him the ball, and it paid off as Ford ran for 70 yards and two touchdowns, including the go-ahead 17-yard score in the fourth quarter, to lift Texas A&M to a 24-17 win over South Carolina.
”There’s games where guys are hot and a tough physical game like that, that’s where Keith ford excels,” Sumlin said.
True freshman Kellen Mond threw for 159 yards and ran for 95 to help the Aggies (4-1, 2-0 Southeastern Conference) rally for the victory. Sumlin likes the growth Mond has shown since taking over midway through Texas A&M’s opener against UCLA when Nick Starkel suffered a season-ending injury.
Texas A&M trailed by a touchdown entering the fourth quarter before Ford tied it up with a 7-yard run.
Mond looked to have scored two plays earlier, but Camron Buckley delivered a helmet-to-helmet hit while blocking on the play and it was called back. Buckley, who was called for a holding penalty earlier in the drive, was ejected for targeting after the play was reviewed.
Otaro Alaka sacked Jake Bentley on third down on South Carolina’s next drive to force a punt.
Ford put the Aggies on top on their ensuing possession when he dragged three defenders into the end zone for that 17-yard touchdown, which made it 24-17.
Bentley was sacked twice on South Carolina’s next drive and the Aggies got the ball back and they used run after run to get the clock down to less than two minutes.
Bentley threw for 256 yards and two touchdowns for South Carolina (3-2, 1-2), but he was sacked seven times behind a line dealing with injuries that often didn’t give him enough time to make plays.
Alaka led the way on defense for the Aggies, finishing with nine tackles, including five for losses and two sacks.
Bentley pushed South Carolina’s lead to 17-7 when he connected with OrTre Smith on a 13-yard touchdown pass with about nine minutes left in the third quarter.
The Aggies took a 7-0 lead on a 1-yard touchdown run by Trayveon Williams early in the second quarter. South Carolina tied it up when Bentley wriggled out of a would-be sack and found Shi Smith wide open on a 45-yard touchdown pass to tie it at 7-all with about 13 minutes left in the second quarter.
South Carolina receiver Terry Googer was carted off the field on a stretcher after a hit on a punt. But school officials said he was moving all of his extremities after arriving at the hospital and Muschamp said on the television broadcast at halftime that he was OK.
SOUTH CAROLINA: Bentley showed the ability to make throws when he had time on Saturday night. But the Gamecocks will need to protect him better for him to be successful as they continue SEC play.
TEXAS A&M: Mond took another step forward, but will have to make another jump next week if the Aggies hope to compete with the top-ranked Crimson Tide.
Sumlin was asked about his health after walking with a noticeable limp on Saturday. He said he had an injured ankle and that it happened at practice.
Mond came to Texas A&M as one of the top dual-threat quarterbacks in the nation, so running was certainly going to be a part of his game with the Aggies. However, all that scrambling and his penchant for not sliding at the end of those runs doesn’t exactly thrill Sumlin.
SOUTH CAROLINA: Hosts Arkansas next Saturday.
TEXAS A&M: Hosts Alabama next Saturday night.
Is Your Project Lost In A Black Hole?
Building a coalition is the key to project success.