I can understand why people don’t switch careers. You don’t have to be the smartest person in the room to have gleaned some intelligence through experiential education. There’s comfort in knowing how to impress a boss, navigate a client meeting, change the printer cartridge. Eventually, you’re able to find flow in a stack of TPS reports.
There may be moments where it’s up to you to offer a counterpoint to crass generalizations and cultural falsehoods. That obnoxious Uncle in the MAGA hat who keeps suggesting Latin American countries are dangerous (whilst never having traveled beyond the tri-state area) is wrong. You’re well within your rights to let him know how wrong he is. Diminishing an entire group of people based on cultural differences is, to put it lightly, fucking bullshit. But do it gently and respectfully. Remember that we’re all human beings working towards similar goals. Far from being polar opposites, most of us are reasonable people, occupying some spot in the middle ground of the human experience.
Early on, I learned about the concept of literary deconstruction and examining works of literature through various lenses to break them down and analyze them. It becomes increasingly difficult not to see the signposts all around when you apply a socialist or feminist bent to your observations. Our journey across the country in many ways acted as a highlight reel or slideshow for the United States as a whole. Our adventure was the best education I’ve had to date. Even as we traveled, social media and current events kept us plugged in, placing us everywhere and nowhere all at once. We directly witnessed so many different human interactions, and being removed from the geographic and cultural confines of the Rust Belt, the answers to questions weren’t as readily apparent. We were able to see the nation from so many different angles, applying the techniques of literary and cultural criticism through it all. It reaffirmed many of our beliefs, it also led us to question others. At the very least, our experience has given us newfound empathy for those we don’t always agree with, and renewed vigor in formulating our personal philosophies.
We don’t aim to waste your time with grammatically questionable negativity; we’ll leave that to the “Elite” Yelper, that paragon of oxymorons. These spots all have the Two by Tour seal of approval. We hope this list encourages you to take your own trip, try something new, or just support hard-working businesses that are doing everything right.
The guest is not always right. Coworkers are not always safe people to be around. Taking a joke is very different from being violated. Everyone in the industry has to be willing to take a long hard look in the mirror and work at pulling us out of the muck and the mire we’ve all taken for granted. It’s not something that’s up for negotiation. We can do better, and we will.
One of our least favorite things about the restaurant industry, even after we’ve largely left it, is the prevalence of shoddy journalism. Beyond the dime-store food critics that thrive on creating drama without checking facts, possibly the most offensive articles, are the lists of drinks (imaginary) bartenders hate, or 10 drinks not to order, or any permutation of this lowest form of jaundiced journalism. Since the internet and various outlets can’t seem to get their shit together and offer something more than clickbait that diminishes and disrespects an entire industry, here’s a real article, from a real bartender.
Fruits and vegetables are where syrups can become a little complicated. Too much heat with some things will ruin a syrup, while too little may not give you the desired effect. The good news is that anything you can think of is up for grabs. If it grows together, it goes together is the main principle of both cuisine and cocktails.
Due in large part to the cocktail renaissance of the last few years, shrubs have come screaming into the present from an era when the United States were but a gleam in the Founders’ eyes. Shrubs are an old method of preservation, and when done properly, you can enjoy the fruits of summer’s labors in the dead of winter. They’re used in cocktails in a similar fashion to syrups. The component parts are a subject, a sweetener and vinegar. We’ll break down how to do a basic shrub and what the rules are, so that you can break them when you make your own. There’s a bit of science involved behind the scenes, and the whole process is based in fermentation, but don’t let that shake you. Making a shrub is as easy as discovering penicillin, when you get down to it.