Weekly A to Z, June 18th.

The one where I'm manifesting.

I mostly kept my head down this week. I’m not sure what astrological function was happening (the full moon?) but I made a number of low-function/low-impact bad decisions. I’m usually quite secure in knowing whatever I want (in the big and small things), but I was really just out of my depth for a few days how one person can poorly order takeaways for days on end remains to be seen. Fortunately, Friday ended with a meeting that I think might just completely change my life (no hyperbole), so things are looking up. Manifesting all things right now. #yesthisisvague

On Wednesday I was out for a presentation by Be WTR, a Swiss company using technology to significantly cut back on waste and use local water. The W Mina Seyahi will be integrating the technology across the property in the coming months, as will some other trial locations. I think Dubai is more than ready to have local water available, as well as reducing carbon imprints. Are all tastings better when paired with Laurent Perrier? I think so. #invited

Lindsay, also at the event, was kind enough to offer a ride and we made our way to The Artisan for a dinner with other foodies. It’s always a treat, and I remain a fan of the venue (the octopus is my favorite in the city). You can see some of the dishes here. #invited

Links, please.

• 81 million views on Google this week (75 million views are from my photos). This remains my favorite platform and one that I feel contributes the most to the community. Google Maps

• I was back on the radio! Spotify

• Congratulations to all of the G&M winners. So glad to see so much hard work recognized! G&M

  • A quick lesson. Gault Millau uses a scale of 1 to 20 points by way of a more detailed rating system. High-ranking restaurants that attain a score of more than 13 points are also entitled to display small toques.

    • Restaurants awarded fewer than 10 points are regarded as having shortcomings (?!?!).

    • 13 to 14 points represent very good cuisine and the restaurant is also awarded one toque.

    • 15 to 16 points and two toques are awarded for excellent quality and creativity.

    • 17 to 18 points (three toques) are synonymous with exceptional preparation and the ultimate in creativity.

    • 18.5 to 20 points (four toques) are awarded to a restaurant that serves “world-beating” cuisine.

• Airbnb with a new vineyard search function. VinePair

• Seafood…for dessert? The Takeout

• On the topic of ‘influencer creep.’ Real Life Mag

• Yes? Maybe? No? CNN

• Although we’re not post-COVID, how the pandemic changed the way we eat. Eater

• RTD Jack + Coke. The Dieline

• Food Instagram is dead, long live FoodTok? (This elder millennial is going to stick to IG for now). The Takeout

• But…of course? Food & Wine

• Watching this weekend. Netflix

• How to host a tasting menu dinner party. Apartment Therapy

• Stress looks different for introverts and extroverts. Well and Good

• Ravis x Addidas. WhatsOn

• Eleven Madison Park opened without meat last year. Employees say it’s been a sh!t show. Twitter

Jobs Board

You’ll pardon the interruption for me to wear my former HR hat? I’m consulting with the Carnistore team and we’re looking for their next Social Media Coordinator. Know a good one? Please send them here for all the details.

Got a job to post? Need some help developing an approach, description, or connecting to a larger audience? Feel free to reach out.

Next week? MICHELIN. I’m so ready to celebrate the hard work of many chefs that I know, love, and support. Follow me on Tuesday morning for all the updates.

Otherwise, the Bookers are looking forward to an outing, and there’s a very special Booker birthday coming up…

If you enjoy this newsletter and want to support me, consider sharing this newsletter on social media, ordering from these restaurants, purchasing my books (or these novels — all free to read on Kindle Unlimited), or buying me coffee. Archives of the Weekly A to Z can be found here.

C.