“These days, many South Koreans think they have the right to be white collar,” said Lee Byung-hee, senior economist at the Korea Labor Institute, a government-linked research organization based in Seoul. “But their expectations hit the dark reality of this economy, where people have no choice but to go into the blue-collar work force.”
It's truly satisfying when good things happen to good people ...and the reviews filtering-in from allá regarding Maya Frost's new book are actually exciting.
I knew that Maya was working on this book for a long time ...and that impresses me even more; the timing of the release put this book in the vanguard of recession consciousness! How'd she do that? The number of parents willing to consider alternatives to the sudden sticker shock of today's 4 year institutions must be suddenly enormous. When that alternative is as attractive as what Maya describes, the book strikes me as a must-have for anyone with children reaching that age. Although I've never been blessed ...I'm still fascinated at economic aspect of the subject. The responsibility that parents feel ...and the responsibility they are trying to instill ...takes on a new aspect in what could be a long recession: student debt is crushing some of the US' brightest. A recent NYT article was most noteworthy for the more than 400 comments it generated, mostly from students describing the life-long hell they are facing in order pay the bill (more than one is pondering leaving the US permanently to escape the unpayable debt.) Parents both with and without the means to pick-up the tab can't go wrong by adding Maya's book to their survival kit. Making sure that their kids are aware should be a cinch when it's presented as such an attractive and fulfilling alternative.
Buenos Aires' own Ian Mount reports on a subject close to the Yanq's heart: producing the beef that we all know and love.
Ian's piece on American Public Radio's Marketplace is only a few minutes but if I haven't been able to get through to you on this very important subject, I'm confident that Mount's fine audio piece will do the job.
Give it a listen here.
My wife and I are trying our very best to hold onto our cattle, unlike ALL our immediate neighbors who have had to "take the bull by the tail and face the situation" ...for their own survival.
Hats off, man! Good job.
I'm probably the only person here in Argentina that has not seen the No Reservations episode (here's a link to it... get it while you can) where Ant'ny comes to our fair burg to sample our burg's fare ...but I don't watch a lot of TV.
However! When my pitiful channel surfing does land on an episode of his... my television treaty with My Missus invokes the Anthony Bourdain Clause and all other viewing ceases ...a cease-fire is invoked, as well ...and quiet reigns for the duration.
Ok. Maybe you've seen the episode (or not... I'm not really sure that we have this particular season here on cable yet)...
...but just maybe I have something new for you!
This particular scene looks like it was cut from the episode ...but was good enough to make into something of a promo. Man, am I glad it was. This shows Tony in the venerable El Cuartito ...finding his love for Argentine empanadas. For the love of God, please, don't blame that indescribable commercial on me.
What struck me about the promo is that in something less than 4 minutes, Bourdain travels the length and breadth of my own experience with empanadas!
I love meat-pies of just about any description but, for some reason, I could not fall in love with empanadas here. I don't know why. Argentine empanadas are truly champions among that food group ...but for my first 2 years here, I avoided them as the most pedestrian and uninspiring food in town. Never could explain it to myself nor anyone else. Nowadays, empanadas are my backstop whenever I get bored with local food! Couldn't live without them.
I've always liked and admired Anthony Bourdain's approach and savvy and program. However, seeing him condense my 2 years of personal experience with a touchstone Argentine food ...into what couldn't have been more than 2 hours of shooting ...makes me admire him so very much more.
The guy's not just another talking food head.
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