Maybe Grant McCracken is right. Maybe a new set of adverts for Levi's that use the words (and voice!) of Walt Whitman do show that “[a]dvertising has taken up what Whitman thought was the poet's job”. McCracken explains:

I think it is thrilling to see these meanings circulating in our culture,...

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Start: 95.4 Last week: 88.9 This week: 87.0

Did I really dump almost 2kg in a week? Yes. But it's not quite what you think.

I've been putting off an absolutely routine, age-related procedure for almost a whole year now, put off myself by the necessary preparation and fear of the unknown. Everything I read, and there's lots of it, seems to me to be unnecessarily coy about the whole thing. So OK, I know not to drink red juice after the sluice-out, apparently because it can be mistaken for blood. But what to expect of the sluice-out itself? Stay near a toilet and have something to read aren't all that informative. Knowledge is power, and reassurance, and preparedness, and all that, so here's the guide to:

How to really prepare for a colonoscopy, really

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We spent a lovely weekend in Florence a few days ago, including some quality time with friends we don’t often see. But there’s nothing I can say about Florence that hasn’t been said better elsewhere, so I won’t even try. Instead, I’ll share this.

Coats for dogs on display in a petshop window

In case you can't quite make it out, it is a pet...

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Eats Wombat pointed me to a story by the indefatigable Jay Rayner in last Sunday's Observer. My big beef about takeaway chicken explains why cheap chicken -- the kind Brits scarf with such relish -- is likely to contain pork and beef protein. To keep the water in. Why? Because water is free. So if you can persuade a piece of chicken to absorb a load of water you can charge chicken prices (not that high, but hey) for nothing. And the easiest way to do that is inject the chicken bits with protein powder.

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Mr Peanut.png I may just have died and gone to heaven. Over at another place where bakers hang out I was extolling the virtue's of Dan Lepard's Black Pepper Rye and my tiny difficulty with the recipe when who should pop up but Mr Lepard hisself. Among other things, he said "It's very good toasted with peanut butter".

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