I hold a Masters in Journalism from New York University. I've written for major media outlets and worked with Fortune 500 brands.
In 2009, when President Barack Obama declared the smart grid the future of electricity — along with a $3.4 billion package of investments for smart grid projects — the term trickled into the lexicon, and capital budgets, of utilities nationwide. For most, it has meant switching over to smart meters, which automatically relay usage information every hour or less. But a host of other technologies like virtual power plants, utility-scale storage, electric vehicles, and drones are offering new avenues to build on the advanced metering infrastructure to supercharge the smart grid — and make it the smartest it’s ever been.
When it comes to non toxic cookware, one of the best ideas is a very, very old one: clay pot cooking.
For most of my childhood, the only place I had encountered unglazed earthen pots was in the garden. Then one day, when I was 12, my parents ordered Biryani from this new restaurant that had set our locality abuzz. An earthen pot showed up with a saucer tightly affixed to the top by hardened dough that ran over the entire rim. What magic was this?
The next generation of substations does more than bring electricity to the community. It becomes a platform for community engagement and education. Storage, data, and digitization are changing the paradigm in electricity distribution.
Start with a picky eater. Add an ingenious pasta-loving mom, a healthy dose of love for all things art and fashion, and you get Linda Miller Nicholson’s beautiful, mind-blowing pasta art.
Bovine Flatulence, or in colloquial terms, cow fart, is what compelled me to start thinking about how our diets and
choices are affecting the environment.
When food truck revolutionary and culinary rock star Roy Choi was 24, his mom went to see a fortune-teller. “Don't worry about your son,” the seer told her, “because he is going to be surrounded by people in a parking lot, in a party, always. Whether or not his mom believed the fortune-teller at the time, the vision came true: In 2009, Choi, 38 and then out of work, launched the KogiBBQ food truck with a former co-worker and set in motion the food truck revolution that’s swept across the country.
Oh and with proper cocktail happy hour. And “more amari than any other Asian restaurant in the world.”