Flipping the flip-flops

This video from Made in Kenya shows us how old flip-flops have been turned into works of art. You can learn more about the project here: oceansole.co.ke

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Japadog and pi-ba

This video explains a portmanteau food (like the cronut and the frappuccino, and the word brunch) from Vancouver called Japadog (the video is mostly in Japanese with English subtitles):

So next time you’re in Vancouver, stop by.

Or get inspired by his menu and try it at home this weekend: this is about half the menu (and ラムネ is on the drink menu!):

If you were to make a portmanteau of two your favorite foods, what would you create? For example, there’s a pizza maze-soba restaurant in my neighborhood that makes a dish that combines ramen-style soba with the flavors of pizza. Instead of “pizza soba” you could make a portmanteau called “pi-ba”.

Machines should work and people should think.

There’s so much to notice and comment on in this short video, made by Jim Henson for IBM back in 1967. Yes, the same Jim Henson who created the Muppets. This video was made two years before Sesame Street debuted on TV.

A few things I thought while watching this:

  • I wonder if Henson intended to make the people seem robotic in their delivery.
  • When the types of professions are listed, why is it that the only profession represented by a woman is teacher?
  • Did IBM not think that this video seemed a bit insidious?

Read a little more about this video: “Jim Henson Wanted to Free Us From Paperwork” (from Atlas Obscura)

And the video has an IMDb page.

A time capsule

This is the story of the oldest tofu shop in the US (in Portland, Oregon). It was started by a Japanese family in 1911. The article describes the family and the shop, and how both changed over the years. The war-time part of the story is particularly moving and an important history lesson.

“The Secret History of America’s Oldest Tofu Shop” (from Roads and Kingdoms)

I chose the title of today’s post from these line, towards the end of the article:

“As Ota’s new Korean, Chinese, and Vietnamese customers acclimate to American foodways, they tend to come in less frequently. But for immigrants, language and food are like time capsules; by maintaining traditional recipes and techniques as the city rapidly changes around them, Ota Tofu honors this.