A New Hampshire bar found itself at the center of controversy after a patron left waitstaff an enormous tip, then online critics angrily complained about how the money was distributed. The mysterious customer took a seat at the bar at The Stumble Inn Bar & Grill in Londonderry, N.H., on June 12. They ordered two chili dogs, a Coke, fried pickles, a pint of seasonal Samuel Adams, and a pour of Patrón Silver tequila. With a $37.93 tab, the generous man left an astonishing $16,000 tip. Bartender Michelle McCudden told NBC10Boston, “For someone to do something like that really restored my faith in humanity.” Owner Mike Zarella added, “I thought it was a mistake. A typo.” The unidentified diner confirmed that the gratuity was genuine and that he wanted to help workers that were affected by the pandemic’s impact on the hospitality industry. The establishment operated with a pooled tip policy, and in this circumstance, the staff decided to alter the protocols slightly to include four cooks in the split, as well as front-of-house staff. With management excluded, each employee received $1,333.33. Sadly, even this extraordinary act of generosity was not free from critique in today’s polarizing online landscape. On Twitter, some critics attacked the bar for splitting the money equally between 12 employees working at the time, rather than the whole tip going to the diner’s server. A series of tweets declared the decision unethical, with hundreds of responses varying from comedic reflections to threats aimed at Zarella.
Despite the critical response from these vocal opponents, McCudden and the staff confirmed to Boston News Anchor Amaka Ubaka that the split-tip policy was mutually agreed upon. The article Generous Diner’s $16,000 Tip Leads to Unexpected Online Backlash appeared first on VinePair. Via https://vinepair.com/booze-news/huge-tip-twitter-critics/ Via https://vinology1.weebly.com/blog/generous-diners-16000-tip-leads-to-unexpected-online-backlash
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If we’ve learned anything this year, it’s the importance of the great outdoors — and the importance of a good bottle of wine. Both offer an escape from the day-to-day, which comes in handy at a time when jet-setting is limited. Now, there’s a way to combine these two loves in a different kind of pairing. Enter: Ponga Sauvignon Blanc. Ponga’s quaffable wine is made in the iconic Marlborough region of New Zealand. The brand is named after the symbolic ponga fern, which is native to New Zealand, by the country’s indigenous Māori people. The ponga, or silver fern, is now the official symbol of New Zealand and can be spotted everywhere from sports jerseys to the country’s coat of arms. The distinctive silver-white color on the underside of the ponga’s leaves glows at night, serving as a guiding light to adventure seekers who forge ahead even under the cover of darkness. In Māori mythology, the plant represents new life, growth, strength, and peace — values we can all use more of as our ability to live a venturesome life is put to the test. Ponga’s Sauvignon Blanc begins its story on the northeast side of New Zealand’s South Island, where the Wairau River flows north along the foothills of the Spenser Mountains and into the warm, bright valley of Marlborough. The region boasts ideal conditions for growing Sauvignon Blanc: sunny, with a dry and temperate environment, and fertile and free-draining soil perfect for growing high-quality wines. Ponga is just as quintessential of New Zealand as its namesake, embodying the classic flavors of Marlborough — the largest and most well-known winemaking region in the country. It’s bold and expressive, with vibrant aromas of citrus and tropical fruit and is accented with chalky mineral tones from the terroir. Home to more than just prime wine production and ponga territory, this region boasts misty forests in its Richmond Range and coastal towns like Kaikoura teeming with wildlife — and opportunities to explore. While it may be difficult to travel there right now, here are a few ideas to experience New Zealand’s great outdoors right at home. After all, it’s all about the journey, whether it’s long and arduous, or short and sweet! Go Plant SpottingDo as the Māori do and let the ferns guide the way. Taking your love of plants outside is one of the greatest ways to reconnect with nature and discover something new. Even if you can’t make it to the magical forests of New Zealand, chances are there’s a state or national park not too far away. Sketch or snap pics of the ferns you find along your stroll to compare them to the silvery ponga fern when you get home (check the Ponga label to spot the differences). StargazingPaying homage to the Māori people and their spirit of embracing the darkness, try your hand at venturing out in the nighttime (we won’t tell if you use headlamps) to do some stargazing. Once you’ve made your way to a clearing, spread out a blanket and some fruits (key-lime pie counts) and get cozy with a bottle of Ponga Sauvignon Blanc. Depending on the cloud cover, be prepared to spend some time under the stars, waiting for the perfect glimpse of Orion’s Belt. Pro tip: Download apps such as Star Walk 2 or SkyView Lite and impress your companions by knowing your Canis Major from your Cassiopeia. CampingThere’s nothing quite as gratifying as finishing a tough hike, setting up camp, kicking off your boots, and getting dinner going over the campfire. Well, that’s a lie. Cracking open a bottle of wine after said hike is probably the most gratifying part of the journey. Throw some mussels in a pot, pour in a splash of Ponga Sauvignon Blanc, and save the rest for yourself. Come to think of it, we may be getting into glamping territory — even better. (The hike is optional, too.) PicnickingWho says you need to break a sweat to go on an adventure? A picnic, preferably at the beach if we have it our way (NZ is an island with 9000-plus miles of coast and over 700 beaches), is a great way to get some fresh air, vitamin D, and a change of scenery. Pack a cooler full of Ponga Sauvignon Blanc, local oysters, fresh watermelon slices, and your work here is done. Just don’t forget the SPF. The truth is adventure can be as simple as doing something unusual. Channel NZ from afar by watching a rugby game, learning about the Haka, or having Sauvignon for brunch. Or, embark on a “Lord of the Rings” movie marathon to explore the unreal Kiwi landscapes of NZ until the time comes to do it in person. Just add a merino blanket and a glass of Ponga for the full NZ experience. This article is sponsored by Ponga Sauvignon Blanc. The article Celebrate the Grape Outdoors With Ponga Sauvignon Blanc appeared first on VinePair. Via https://vinepair.com/articles/celebrate-the-grape-outdoors-with-ponga-sauvignon-blanc/ Via https://vinology1.weebly.com/blog/celebrate-the-grape-outdoors-with-ponga-sauvignon-blanc “Tapping Into Culture” is a bi-weekly video series on beer and culture, presented by Sixpoint and VinePair. Check out more episodes in the series here. In Episode 10 of “Tapping Into Culture,” host and VinePair senior editor Cat Wolinski and Sixpoint’s Max Finnance sit down with Brandon Montgomery, creator of Black Beer Travelers, to discuss American craft beer. The trio begins by discussing the American influence on craft beer. Finnance explains that almost all the beer styles we drink today are rooted in European tradition. However, the roles have now reversed: International producers are looking to American brewers for tips and inspiration. In addition, craft beer is now seen as an American export. For example, if you go to the U.K. and ask for a local IPA, chances are the beer is a New England-style IPA. Montgomery points to globalization and social media as the catalysts for collaboration and innovation. While Montgomery has been involved in the craft beer industry for a decade, he says, he has witnessed the transfer of classic, locally produced beer styles into more experimental kettle sours and smoothie-IPAs. Listeners will learn of Montgomery’s introduction to craft beer, which involved drinking his first Delirium, a Belgian strong ale in Tokyo. Yet, Montgomery says that craft beer should be more accessible in the U.S. through local breweries and organizations. Finally, Finnance points out international trends on the rise, such as the Japanese Rice Lager catching on here in the states, and a booming Brazilian beer scene. To learn more about Sixpoint’s program “Beer is Culture,” visit sixpoint.com/beerisculture. Special promo for VinePair viewers – use code VINEPAIR15 for 15% off at Sixpoint’s beer garden or delivery in New York State! Check out the shop here! The article Tapping Into Culture: Can We Define ‘American’ Craft Beer? appeared first on VinePair. Via https://vinepair.com/articles/tapping-into-culture-american-craft-beer/ Via https://vinology1.weebly.com/blog/tapping-into-culture-can-we-define-american-craft-beer Discover how a distinctly German grape became a French wine superstar. This week's tasting challenge sips on Gewürztraminer. Wine Folly - Learn about wine. Via https://winefolly.com/tips/tasting-challenge-gewurztraminer/ Via https://vinology1.weebly.com/blog/tasting-challenge-french-gewurztraminer Just in time for the Fourth of July, Pabst Blue Ribbon is starting the party off right by producing the largest pack of beer ever released. In celebration of 1776, the historic year of Independence, PBR is launching the #1776Pack on June 29. The monster-sized carton contains 1,776 red, white, and blue cans — the equivalent of 74 24-packs. “1,776 is the most we could do because 1,777 seemed excessive,” Nick Reely, vice president of marketing for the brewer, said in a press release. PBR teamed up with four partners, who will offer the only chances to acquire the celebratory packages. Iconic beverage cooler company Igloo Coolers, skateboarding podcasting team The Nine Club, comedian Ali Macofski, and pop-punk band Hot Mulligan will each receive a #1776Pack. The collaborators will provide updates throughout the summer for more details regarding how to get a shot at winning the exclusive extra-large cases. For those in need of a party-sized portion of PBR in the immediate future, the brand also announced the return of its highly anticipated 99-can packs that saw a limited release in 2019. And if somehow these options aren’t quite enough, the emailed press release hinted of an “even bigger box being released to the general public soon.” The article Pabst Blue Ribbon Is Dropping a 1,776-Can Pack To Celebrate July Fourth appeared first on VinePair. Via https://vinepair.com/booze-news/pabst-blue-ribbon-1776-can-pack-details/ Via https://vinology1.weebly.com/blog/pabst-blue-ribbon-is-dropping-a-1776-can-pack-to-celebrate-july-fourth Popularity is a subjective topic open to interpretation, especially regarding Scotch whisky brands, but if sales data is anything to go by, there are 20 clear winners. Data shared by The Spirits Business shows that Johnnie Walker remains the most popular Scotch whisky label, with more than double the number of cases sold in 2020 compared to Ballantine’s, its closest competitor. Grant’s, William Lawson’s, and Chivas Regal rank third, fourth, and fifth place, respectively. Black & White and William Peel follow, Label 5 and Dewar’s are neck and neck behind, and J&B rounds out the top 10. Diageo-owned White Horse was by far the biggest mover of the year, selling 2.1 million cases, a jump of 18.9 percent. The label is buoyed by a stellar reputation in Brazilian, Japanese, and Russian markets. Pandemic-related disruptions to bars and restaurants combined with a trade war that increased tariffs on exports to the U.S. negatively impacted the Scotch industry last year. Exports were down 23 percent, amounting to a drop of $1.5 billion, and only a handful of the top 20 brands experienced year-to-year growth. With tariffs temporarily rescinded and bar businesses reopening around the world, numbers are expected to rebound in the coming months. Ranked by the number of 9-liter cases sold, Scotch lovers can see how their favorite brands rate in the list below. The 10 Most Popular Scotch Whisky Brands in the World 2021
The article The 20 Most Popular Scotch Whisky Brands in the World for 2021 appeared first on VinePair. Via https://vinepair.com/booze-news/most-popular-scotch-brands-2021/ Via https://vinology1.weebly.com/blog/the-20-most-popular-scotch-whisky-brands-in-the-world-for-2021 Last week, New York pulled a popular pandemic-era provision from bar and restaurant menus, as the state said goodbye to cocktails to-go. Hailed as a lifeline for on-premise operators during the trying times of the pandemic, the coffee cup Margaritas left as abruptly as they arrived. On the afternoon of June 23, Governor Andrew Cuomo’s office lifted its state of emergency declaration, canceling all associated executive orders with almost immediate effect. For bar and restaurant owners, the notice translated to just one more day of being able to sell alcohol to-go, and a race against the clock to shift pre-batched bottled drinks and single use containers, which they would soon have no need for. On-premise operators were swift and vociferous in their response. Many aimed their anger toward the Governor’s office and the unexpected timing of the announcement — not least because the State Liquor Authority had informed bars and restaurants on June 6 that the emergency provision would last until at least July 5, through the lucrative holiday weekend. As the dust begins to settle, some industry professionals say indignation should be directed elsewhere. While the timing of Governor Cuomo’s announcement added more than a dash of bitterness, multiple sources point instead to vehement opposition from liquor store owners and that industry’s superior lobbying power as being the real reason cocktails to-go finally left for good. The expiration of New York’s state of emergency has been a time-bomb ticking over the hospitality industry since its introduction in March 2020, extended on a month-to-month basis. For the past several months, legislators in Albany have worked privately and publicly to see the measure passed into law permanently, as it has been in 15 states including Florida, Georgia, and Texas. Assemblyman Steven Cymbrowitz of New York’s District 45 sponsored the most recent version of the bill at the end of May. Laden with concessions, Cymbrowitz’s amended bill attempted to address fears raised by the liquor store industry that cocktails to-go would impact their retail sales, multiple sources told VinePair. An initial draft that would have seen the provision signed into law permanently was changed to a two-year extension, and then finally one. Under the final draft, bars and restaurants would no longer be able to act as pseudo bottle shops, as they had done for the bulk of the pandemic. Instead, they would be afforded the ability only to serve two servings of alcohol for to-go or delivery along with an entree or meal, meaning no risk of an untimely return of Cuomo chips. Finally, those businesses would not be allowed to use displays that included full bottles of alcohol in order to promote the provision. Irrespective of the amendments, the state’s Legislature adjourned for its summer recess on June 10 with the bill still unpassed in both Assembly and Senate. “In spite of a lot of compromises, they went home,” says Scott Wexler, executive director of the Empire State Restaurant & Tavern Association, a restaurant lobbying group. While the lack of advanced notice from the Governor’s office of last week’s announcement deserves criticism, Wexler says the blame for the bar and restaurant industry’s current predicament “rests squarely” on the leadership of New York State’s Assembly and Senate. He attributes their inaction to a classic political mixture comprising equal parts votes and money, topped with the lobbying advantages of liquor store trade organizations. Beyond the financial advantages of selling packaged liquor versus operating bars and restaurants, Wexler says store owners profit from New York state laws that limit the number of liquor stores within a delimited area. “Every legislator knows their local liquor store owner because there’s only one or two in the neighborhood,” he says. And while the state’s current public campaign finance reporting system makes it “almost impossible” to prove, he’s unequivocal in his belief that liquor store owners “donate profusely” to legislators. Sensing the impending Doomsday scenario of the state of emergency expiring with legislation still unsigned, Wexler himself urged elected officials to support the temporary extension bill. During communications with the office of Senator James Skoufis, Wexler claims he was told the Senator felt the policy needed to be studied further and viewed within the context of broader alcohol beverage reform. (Another elected official, Senator Brian Benjamin, sponsored an identical bill to Cymbrowitz’s in the Senate.) Wexler suggested that a one-year extension would offer a sufficient opportunity for closer examination of the bill’s impact, and warned of the very real risk that bars and restaurants would be left high and dry after the Legislature broke for its summer recess. “The answer I got was: ‘OK, so be it,’” says Wexler. In response to an email request for comment, Senator Skoufis’s office told VinePair: “The Senator is heading off for vacation and unfortunately won’t be able to provide comment, but he appreciates the inquiry.” Other trade associations echo Wexler in portioning the blame to elected officials. Lisa Hawkins, senior vice president of public affairs for the The Distilled Spirits Council, said it was “sadly ironic” that the first state to adopt this economic relief measure has now shut it down, and added “the legislature should have stepped up.” On the failure of his colleagues to pass the temporary extension bill, Assemblyman Cymbrowitz told VinePair he is “certainly disappointed” — not only for the loss of potential revenue for bars and restaurants, but also for consumers who still don’t feel ready to resume indoor dining. Cymbrowitz agrees that the root of this issue was the lobbying efforts of liquor stores. When they received word that the provision could be extended — perhaps even permanently — store owners put together a large advertising campaign warning that continued to-go alcohol sales would result in an increase in public drinking and increased crime, he says. “The liquor store industry spent a lot of money falsely claiming that the world would come to an end if we allowed alcohol to-go by restaurants,” Cymbrowitz adds. “It scared a lot of elected officials.” VinePair attempted to contact various liquor store trade associations for their position on the issue, with multiple follow-up emails still unanswered by the Metropolitan Package Store Association and the New York State Liquor Store Association (NYSLSA) at the time of publishing. Previous public statements issued by these groups appeared to indicate they felt it was high-time things return to the pre-2020 normal. “It was OK with the homemade drinks to-go, but now that Covid is over with they can go back to their normal business,” Stefan Kalogridis, president of the NYSLSA and owner of Colvin Wine Merchants, told the New York Times on Friday, adding: “We can’t sell potato salad and a B.L.T.” Though the extent to which this reflects the position of all liquor store owners is difficult to gauge, multiple sources were quick to highlight the hypocrisy of such a sentiment given liquor stores’ own freedom to serve pre-mixed bottled, canned, and boxed cocktails. “The packaged goods stores’ claim that bars and restaurants should stay in their lane puzzles me,” says Sean O’Leary, a Chicago-based liquor attorney who helped introduce cocktails to-go in Illinois. “It is indisputable that packaged goods stores have been helped by the demand for cocktails, specifically RTD products to-go.” (In contrast to New York, Illinois Governor J.B. Pritzker signed legislation on June 3 extending the sale of cocktails to-go in the state until 2024.) Ultimately, there remains a shared belief over one common denominator in the liquor stores’ apparent pursuit to end to-go drinks: “It came down to money,” Cymbrowitz concedes. With off-premise spirits sales surging to 30-year highs in 2020, and bars and restaurants enduring their most difficult period in living memory, this has surely been the hardest concession to swallow. For his part, Wexler struggles to hold back irritation at the reality. “There’s a lot of anger at the liquor stores,” he says. “These are greedy bastards.” Theoretically, cocktails to-go are not completely dead in the water in New York and the legislature could return to reconsider the bill at any time before its next session in January 2022. If and when they do, tough opposition from liquor store owners is all-but guaranteed. The article How Liquor Store Lobbying Killed Cocktails To-Go in New York appeared first on VinePair. Via https://vinepair.com/articles/end-of-cocktails-to-go-new-york/ Via https://vinology1.weebly.com/blog/how-liquor-store-lobbying-killed-cocktails-to-go-in-new-york A Scottish brewery is under investigation after a promotional campaign touting hidden solid gold cans left consumers feeling slighted when the prizes were nothing of the sort. BrewDog used gold cans as the centerpiece for a series of promotions and advertised the golden grand prizes as worth £15,000 (approximately $21k) each. Prizewinner Mark Craig described the predicament to The Guardian after BrewDog initially refused to communicate with him and blocked his email account when he requested more information about the value of his winnings. On Tuesday, England-based sales manager Adam Dean told the BBC that he was shocked when he discovered the prize after a long day mowing his lawn. According to Dean, the gilded can was imprinted with the words, “You’ve won a £15k 24 carat gold Hazy Jane can.” After speaking with Thomas Lyle, the can’s maker, Dean discovered that the prize was nothing more than a bronze art piece with a 3 millimeter layer of gold coating. Far from the £15k promised by the terms and conditions, the can appraised at approximately £500 ($700). The Advertising and Standards Agency is currently reviewing the particulars of the case, as several winners have openly complained about false advertising and the lack of transparency from Brewdog. Controversy is not an unordinary circumstance for the brewer, and the beermaker is currently embroiled in a series of contentious disputes. A number of former employees formed a group, “Punks With Purpose,” and published an open letter on June 9 with the intention of raising awareness about the “toxic attitudes” prevalent in the workspace and the “residual feeling of fear” experienced by the staff. In a separate entanglement, co-founder James Watt is selling off assets to alleviate concerns regarding conflicts of interest with properties and leases connected to the brewery. With the rash of negative publicity, BrewDog is (once-again) testing the old adage that all publicity is good. While the competition likely boosted sales and profits, disappointed prize winners were left holding gold-plated cans filled with hollow promises. The article Fool’s Gold: BrewDog’s $21K Prize Can That Wasn’t appeared first on VinePair. Via https://vinepair.com/booze-news/brewdogs-gold-prize-can-investigation/ Via https://vinology1.weebly.com/blog/fools-gold-brewdogs-21k-prize-can-that-wasnt As an immigrant who came to the United States from Hong Kong more than 20 years ago, one thing I always remind myself to do is to pursue the American dream. What is my American dream? I have a decent job in corporate America, raise my family in a safe neighborhood, run a few marathons to fight the mid-life crisis — and, of course, enjoy a fair share of American fast food. Life is good! Embracing the freedom of speech that is protected by the First Amendment, I started a website that focuses solely on blogging about pairing Chinese food and wine (made out of grapes). The blog was born nine years ago, but believe it or not, up till now, I still face the problem of prejudiced pairings when it comes to Asian cuisine and wine. In my blog, the food is Chinese, but the wines to pair with it are red, white, pink, or blue, from the New World or Old World, intending to showcase the limitless pairing options. By no means am I an expert in the many regional cuisines that originated from China. But when you grow up in a place like Hong Kong, where enjoying foods and cuisines from all over the world is a way of life, I am blessed with a trained palate and am forever motivated to pursue gastronomic pleasure. In particular, top-notch regional cooking and ambitious entrepreneurship were brought to Hong Kong by some of the most skillful restaurateurs among the Chinese mainlanders who emigrated there during the 1970s. Adding continued education on wines through organizations such as the Wine and Spirits Education Trust (WSET) and learning through reading wine articles from renowned wine writers gave me confidence. Feeling cocky, I said to myself: “There shouldn’t be many people out there who know how to pair wines with Chinese food better than me! At least, not in the U.S.” As my blog and wine knowledge progressed, I began to attend and was hired to pour wines at wine events. Little did I know, regardless of the venue — conferences, tasting events where I attended as a consumer or server, or even private parties — strangers started to offer their wine pairing ideas the moment they found out the theme of my blog. Occasionally, I did appreciate some people’s breadth of knowledge in this very niche topic and their genuine curiosity. However, most of the time — more than I liked — people would say something along the lines of the following remarks. “Wow, what you do is very interesting. So, what wines do you recommend pairing with Chinese food? Riesling and Gewürztraminer?” Or, some folks enthusiastically offer, “The sweet Moscato would be so good with the spicy Sichuan General Tso Chicken! That’s my favorite Chinese dish.” General Tso Chicken tastes great, for sure. However, as a Chinese history buff, I’ve never heard of General Tso or a historic war this man had fought. This dish does not originate from the faraway land, Sichuan, but is simply a dish made in the U.S.A. to cater to the American palate. Where is all this narrow-focused wine-splaining coming from? The supply chain of the wine industry — production, distribution, promotion, marketing, sales, reporting and blogging — is traditional and strives to maintain the status quo. Diversity to include people of other ethnic backgrounds into the proverbial food chain is seeping through, somewhat slowly, and hopefully surely. At recent wine conferences, including the 2021 virtual Symposium for Professional Wine Writers at Meadowood Napa Valley and the 2020 virtual SommCon Summit, I learned about the lack of diversity in wine writers. In the recent past, when wine writers who were established “de facto” were given writing tasks to write and explain how ethnic foods paired with wines, they went by what they knew and what was typical. These writers may be given an assignment to write about pairing Indian food with wines that’s due the next day, and what do you know? Butter chicken paired with off-dry Riesling! There is a bit of sarcasm here, but it’s not far from the truth. Readers who consume this information from a homogenous group of writers get the same ideas repeatedly. Sweet and off-dry Riesling, Gewürztraminer, and Moscato are subliminally stuck and unconsciously reinforced as the go-to wines to pair with Chinese, Indian, and Asian food. Even nowadays, when you can Google the phrase “Chinese food and wine pairings,” these same wines are still listed as the “best” pairing wines for Chinese food. What if you were to venture out of your comfort zone? Dare to try lightly oaked Saperavi from Georgia with five-spice cubed lamb on skewers at your next barbecue. Splurge a little bit for Thanksgiving and have a Cru Beaujolais with soya sauce-braised whole chicken. For white wine drinkers: Tell me what you think after trying a dry Oregon Viognier with Cantonese-style ginger and scallion lobster. An open mindset can reduce bias — and tickle the taste buds! I was never bothered by the occasional stares or even mocking of my Chinese-accented English. I used to see it as a slight disadvantage that my tongue couldn’t twist the right way to make the perfect sound. As I age, I see my face and voice as my unique identity, how people will remember me. However, having a Chinese appearance and accent means I get the Penfolds ask a lot as I am perceived as the affluent wine lovers from Mainland China who have a love affair with Penfolds until the recent trade war between China and Australia that consequently jacks up the tariffs of Australian wines in China: “Do you have a collection of Penfolds? People from China love their Penfolds. Which one do you like the best?” Some people start to get in the weeds by telling me they love Bin 389 but find Bin 149 a bit overrated. I feel a bit defensive when I need to first correct the person — I am originally from Hong Kong, which was not ruled by China when I left in the 1990s — but what truly annoyed me is that I never even tasted the $65 Bin 389 and the $149 Bin 149. God damn it! I think to myself, I wish I were as privileged as that Chinese person they are talking about! My heart shattered when I saw on the news that an Asian family with a toddler was stabbed in a Sam’s Club in Texas in April last year. I immediately ordered pepper spray from Amazon and have kept it in my purse since then. I was saddened to resort to this and a flimsy face mask to protect myself, to help hide my identity, which had become a liability. Chinese Restaurants Affected by Asian Hate Crimes in NYCThe attacks against Asian Americans have increased steadily since the onset of the pandemic. Unfortunately, these events skyrocketed at the beginning of 2021. I stopped by a few Chinese merchants in Chinatown in Manhattan in early June and experienced firsthand the fear brought by the surge of random violence and economic devastation due to Covid-19. Ming Chan (alias), the third-generation owner of an 82-year-old wine and liquor store in Chinatown, spoke about how his business significantly slowed down due to fewer new customers stopping by. “Although the regular customers who live in Chinatown came back steadily the moment the government lifted the lockdown in June 2020 for liquor stores, fewer tourists are visiting Chinatown, a tourist hotspot in New York, in light of the spike in hate crimes,” he says. As the cash-based operation is a norm in Chinatown, Chan added that he has been very cautious when depositing the cash the business makes for the day in the bank in the early evening. “We are very lucky that we have not been robbed,” he says, “at least not yet!” Kam Han Lee has been a restaurateur in Chinatown for over 40 years. Waiting to open another new casual-dining Chinese restaurant on Mott Street in a few months, Lee currently works as a marketing representative and street vendor for Lee Kum Kee, a household brand of Asian cooking sauces, in an outdoor setting across the street from his store. He says the recent hate crimes affect him as a street vendor. “I used to work until midnight in the past. But I must pack up and go home at around 7 p.m., before the sun goes down,” Lee says. He feels there’s less police presence compared to pre-pandemic and doesn’t trust that he’d get timely support when help is needed. Deluxe Green Bo Restaurant has been operating at Bayard Street for six years, serving the best Shanghainese noodles, steam buns, and many vegetable side dishes. Along with manager Angela Tseng, the other two female staffers do not feel safe taking the subway at night. Tseng describes a recent incident that was extremely upsetting to witness: A middle-aged Chinese woman was punched in the face by a man in broad daylight on Memorial Day. It happened across the street from the restaurant. This violent incident was caught on the security camera and broadcast on national TV. “The attack was unprovoked and vicious. We are outraged but can’t do much to stop these heinous crimes,” Tseng says. While the three women are disheartened to work in fear, they don’t think they have an alternative, as they have to work to make ends meet. New Golden Fung Wong Bakery on Mott Street specializes in traditional Chinese pastries such as egg tarts, hopias, moon cakes, and Zongzi (Chinese tamale). Kelly Wong (alias), the current owner of this 64-year-old store, has witnessed all sorts of ups and downs throughout the years. Still, by far, the economic loss resulting from the reduced number of customers and the pandemic shutdown has hit the hardest. “The elderly women are amongst our most regular and loyal customers,” Wong says. “Right now, they see their peers are subject to these vicious attacks, they just don’t go out shopping.” For New Golden Fung Wong, the road to recovery is long; Wong says the money her business currently makes daily is only enough to cover costs. The business has yet to make a profit. Despite the distress and economic turmoil brought by the recent hate crimes and pandemic, the resiliency and agility of these businesses are evident. Community support is available from organizations such as Asian American Legal Defense Education Fund and Stop AAPI Hate to help residents resume normalcy, minimizing the debilitating impacts of hate crimes. A great team of volunteers has formed a free service called Safewalks to escort Chinatown residents from subways, buses, or other public areas to their destinations. Ming Chan, the liquor store owner, left me with this:“There is always a workaround! There is an old Chinese proverb: When soldiers march to your village, the community puts together a troop to fight back; when water starts to flood the road, you assemble sandbags. Life goes on!” The article Anti-Asian Hate and Why I’ll Never Pair Chinese Food With Riesling appeared first on VinePair. Via https://vinepair.com/articles/anti-asian-hate-wine-bias/ Via https://vinology1.weebly.com/blog/anti-asian-hate-and-why-ill-never-pair-chinese-food-with-riesling July's Wine Club theme is "Pinot Noir Four Ways." We'll be tasting four different styles including rosé, red, and sparkling blanc de noirs. Wine Folly - Learn about wine. Via https://winefolly.com/wine-club/wine-folly-wine-club-002-pinot-noir-four-ways/ Via https://vinology1.weebly.com/blog/wine-folly-wine-club-002-pinot-noir-four-ways |
John BoothHi I am John Booth,36 years old from California,CA,USA,working in Whole Seller market,we supply different types of Beverages to the market.Here I am sharing some special tips about it. Archives
August 2021
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