Historical implications aside, one of the most impressive and important aspects of Richard Branson’s upcoming private space line is its distinct mode of atmospheric re-entry.
Thanks to a breakthrough design by legendary aerospace engineer Burt Rutan, Virgin Galactic’s SpaceShipTwo is one of the first craft to utilize a technique known as “feathered flight” to acheive a safer, more stable method of passing through the various layers of Earth’s atmosphere. After rocketing to the lower reaches of the thermosphere, SpaceShipTwo is designed to rotate its wings by 65
°, so that the body of the craft creates a very large amount of drag while the wings remain upright to guide the ship and provide a type of fail-proof stability. The high drag combined with the low weight of the craft ensures that surface temperatures remain low, preventing any risk of burning up upon re-entry.
On May 4th, the Virgin Galactic & Scaled Composites team performed the first test flight in which the VSS Enterprise deployed the feathered configuration; proving that the design is stable and ready for testing at higher velocity. Today, Virgin Galactic released the official video of the test flight, which provides a stunning look at the feathering in action.
The VSS Enterprise has flown solo seven times since it’s public debut in December of 2009, and will likely begin powered test flights in the second half of 2011. Finally convinced it’ll be safe? Then head on over to the Virgin Galactic website and reserve your spot for only $20,000.
Are you a golf fan looking for an epic escape with your buddies this year? Than you’ll definitely want to enter the Legendary Golf Getaway contest from Hilton HHonors, which could send you and seven of your closest friends, on a once in a lifetime golf outing.
The contest, which launched last week, will award one lucky winner a fantastic prize that will take them, along with their guests, to one of three Waldorf Astoria Resorts for four days of fantastic golf. The grand prize includes airfare for eight, lodging at the resort, complimentary tee times for three rounds of golf, and a clinic with the local pro. They’re even throwing in a $5000 Hilton Worldwide gift card and 100,000 Hilton HHonors points for the winner and 50,000 points for each of the guests.
The three resort options that are available to the winner include The La Quinta Resort & Club located in California, The Boulders, A Waldorf Astoria Resort in Arizona, or the Waldorf Astoria Orlando in Florida. Each of these locations offers a world class golf course to challenge players and plenty of fantastic fun while away from the course as well.
The contest runs through September 5th with a grand prize winner being selected a few weeks later. Six first prizes will also be awarded as well, with those prizes consisting of a TaylorMade R11 Driver and 50,000 Hilton HHonors bonus points.
To enter the contest click here, and then start pairing down your guest list to the lucky seven you’ll take along on this legendary golf outing.
First, it was underground supper clubs. Now, everything’s coming up pop-ups. As with food trucks, this form of guerrilla cheffing borne of economic need has become a global phenomenon. Equal parts dinner party and dinner theater, a pop-up refers to a dining establishment that is open anywhere from one to several nights, usually in an existing restaurant or other commercial food establishment.
The impermanent nature of pop-ups means no real overhead or utilities, and little food cost and labor. They’re not enough to sustain chefs financially, but are instead a great way for them to make a name for themselves and draw some income in between (or during) gigs. Pop-ups also give chefs a chance to stretch themselves, stylistically or ethnically, although some prefer to let local ingredients shine. Most pop-ups give props to sustainability by sourcing product from local farms, which is part of what gives these fly-by-night operations such a wonderful sense of place.
I first heard about pop-ups while couch-surfing in San Francisco two years ago (my own pop-up form of survival after relocating back to the West Coast from Colorado). Chef Anthony Myint, the brainchild behind SF’s Mission Street Food pop-up, which started in 2008, was serving much-lauded, locally-sourced dinners Thursday nights, each time with the help of a guest chef. The food was unpredictable with regard to cuisine or style. The location? Lung Shan, a nondescript Chinese restaurant in the city’s vibrant Mission District (FYI, my favorite place for great, usually cheap, eats). I remember thinking at the time, “More, please.”Fast-forward 24 months, and while the pop-up is no more, the venture was so successful, Myint is now co-owner of San Francisco’s popular Commonwealth, as well as newly minted (har) chef at the forthcoming Mission Bowling Club. And Joshua Skenes of Saison, one of Food & Wine magazine’s newly crowned Best New Chefs, started the restaurant as a pop-up.
San Francisco has long been an incubator for innovative ideas involving food, so it’s no surprise pop-ups are, ah, popular there (click here for a recent round-up). Meanwhile, fellow 2011 Best New Chef Jason Franey, of Seattle’s Canlis, has also been getting in on the pop-up. In February, he cooked a one-night gig at “Hearth & Home,” held at one of the city’s Macrina Bakery locations (another tip: if you’re in town, visit Macrina in its own right. Four words: chocolate-orange pound cake).
The pop-up trend–which now applies to boutiques, galleries, clubs, coffee houses, and bars–has gone national. Los Angeles, San Diego, New Orleans, Chicago, New York, Boston, Portland (Oregon), Miami: all popular for restaurant pop-ups. Oakland has seen phenomenal response to its Pop-up General Store, which features a twice-monthly gathering of food vendors held at a catering kitchen. Founded by former Chez Panisse Chef Christopher Lee and his former sous chef Saimin Nosrat (of Berkeley’s defunct Eccolo), the venue features all the deliciousness you would expect when a group of mostly former Chez Panisse cooks and food artisans get together and prepare things to eat.
Pop-ups are even crossing the pond. The New York Times reports that, starting today, Singapore is sending some of its top chefs and a pop-up kitchen on a yearlong trip around the world, with nine stops planned in Moscow, Paris, London, Tokyo, Shanghai, Hong Kong, Delhi, Sydney, and Dubai. Dubbed Singapore Takeout, the goal is to showcase the city’s eclectic, multi-ethnic cuisine. The kitchen is a converted 20-by-eight-foot shipping container. Also hitting the road is chef Thomas Keller of The French Laundry, Ad Hoc, Bouchon, and Per Se. He’ll be featured in a ten-day pop-up at Harrods, London later this summer.
Tip: Due to the nature of pop-ups, the best way to find them is to Google the words, “pop-up restaurant, ____ (city).” You can also go to Pop up Restaurants for news. Get popping!
Laughing Squid pointed us to a nifty video created by Scott Weaver today. The artist has been working on a mockup of San Francisco made out of matchsticks for the last thirty five years, complete with weaving, secret passageways through which ping pong balls can navigate the structure. We’re not sure what’s more amazing, the fact that it’s made out of matchsticks, the time that went into building it or the sheer awesomeness of the model, but one thing is certain: this video is going on loop during our next Gadling happy hour.
2010 was the Year of the Food Truck, with cities from Seattle and San Francisco to D.C. taking it to the streets, literally. While street food and taco trucks have long been a part of U.S. culture in places like New York, Los Angeles, and Oakland, health regulations have historically made it considerably more difficult in other parts of the country. Eatocracy reports that Atlanta–despite its tight mobile cooking laws–now has a “hybrid” approach that enables food trucks to exist, albeit in a different form. Could 2011 become the Year of the Mobile Farmers Market?
For the uninitiated, street food technically refers to food that is prepared (cooked, if applicable) and sold from a street cart, stall, or permanent stand. Food trucks are essentially mobile street food, and can change location from day-to-day, or remain parked in a stationary spot. These are not your “lunch” trucks of old, selling flabby sandwiches and processed, grab-and-go items. Today’s food truck offers food prepared from seasonal produce and other ingredients likely sourced from local family farms.
Until recently, state and county health departments largely prohibited street eats due to fears regarding potential foodborne illness. It’s harder to regulate things like sanitation and temperature control in a non-stationary kitchen, but far from impossible. Thanks to the open-mindedness of city officials across the country, enterprising chefs and other food industry professionals have been able to give mobile food operations a shot, the most successful of which have gone on to achieve national acclaim. Portland, Oregon, has been so supportive, there are now permanent designated locations for food cart clusters.
But even as we’re becoming more of a food truck nation, it’s still an uphill battle. Eatocracy states that Chicago is just one city making it next to impossible for actual cooking to be done on-site. Instead, food must be pre-packaged, which is a buzz-kill for many budding entrepreneurs. Atlanta requires convoluted logistical wrangling (trucks selling cooked-to-order food must change location every half-hour, nor operate at more than two locations a day) as a deterrent. One local farm’s solution: focus on the raw ingredient, not the end product.
Riverview Farms of Ranger, Georgia, has created a mobile farmers market that brings sustainably-grown produce to various locations in Atlanta. As creator Elmer Veith puts it, “We’re going to bring the farm field to the neighborhood, so you don’t have to come to us.”
Veith retrofitted a Mac Tools truck to create Riverview’s Farm Mobile. Customers enter the truck from the rear, and pay before exiting at the front. The sides are outfitted with shelves for produce, as well as the farm’s cornmeal and grits. There’s a freezer for Riverview’s grassfed beef and heritage Berkshire pork. Other offerings may include bread, pasture-raised chickens, free-range eggs, and cheese from other local food artisans and farms.
Customers get updates on Farm Mobile’s location and that day’s product via email, Facebook and Twitter. The social media aspect is a key part of the success of today’s food trucks. Yet Farm Mobile is subject to less regulations, because they’re not selling prepared food. They are, however, licensed by state authorities, and require permission from property owners to park on their land. If outfits like Farm Mobile (or Richmond, Virginia’s Farm Bus) catch on, can we expect to see more markets on wheels servicing urban areas? Greg Smith, President of the Atlanta Street Food Coalition, hopes so.
“Street food adds life and vibrancy to the city,” he says, predicting that in the future, “There will be multiple ‘food truck lots’ around the city and the trucks might move on a daily basis from lot to lot.” The Coalition, which seeks to help entrepreneurs break into the industry, is yet another sign that mobile eating is here to stay. TruxMap is an iPhone app that lets users hunt down their favorite food trucks, while dedicated sites such as Food Carts Portland are attracting legions of fans. The best way to show support, however, is to start eating on the street. Check out Eater.com, to see if there’s a food or farm truck (coming) near you.