Chasing the Sun: The Epic Story of the Star That Gives Us by Richard Cohen PDF

By Richard Cohen

EISBN-13: 978-1-58836-934-5

In the grand culture of the scholar-adventurer, acclaimed writer Richard Cohen takes us all over the world to light up our dating with the celebrity that provides us existence. Drawing on greater than seven years of study, he experiences from destinations in eighteen assorted international locations. As he quickly discovers, the solar is current everywhere—in mythology, language, faith, politics, sciences, paintings, literature, and medication, even within the ocean’s depths. For a few historical worshippers, our megastar was once a guy deserted by means of his wife simply because his brightness made her weary. The early Christians appropriated the Sun’s imagery, with the pass changing into a logo of the big name and its rays, and the halo a edition of that. Einstein helped reflect the Sun’s energy to create the atomic bomb, whereas Richard Wagner had Tristan inveigh opposed to sunlight because the enemy of romantic love. during this wonderfully illustrated quantity jam-packed with alluring evidence, impressive myths, and wonderful anecdotes, Cohen not just explains the big name that so evokes us, yet indicates how multifacted our courting with it has been—and is still.

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But lean sirloin is always an option for the health conscious. Most butchers will choose an 80/20 percent ratio of muscle to fat if you don’t ask. This is because any more fat will cause the burger to shrink substantially as it cooks. Less than 5 percent fat may cause the burger to stick to the cooking surface. Ask for chuck shoulder. This is the most common part of the cow used for hamburger meat because of its high fat content. Some butchers will blend fatty chuck with sirloin in the grinder to increase the leanness of the mix.

When I found a worn leather stool at the ramshackle burger spot 10 feet from the traffic on Santa Monica Boulevard, my first impression was that Sonia was not an Irv. “I am NEW Irv,” she said and let out a chuckle. Korean-Americans Sonia and her brother Sean bought the business, with every penny they had, in 2000 from Irving Gendis, who had flipped burgers there from 1978 to 2000. Before it was Irv’s, the tiny stand on old Route 66 opened as Queen’s Burgers in 1948. Typical of post–World War II burger ventures along the “Mother Road,” Irv’s remains as an icon of a quickly vanishing component of the early automobile age in Southern California.

His thinking was that while one order was being filled, the next was being placed. Brilliant. Over the next 50 years In-N-Out expanded at a very slow and calculated rate. All through the ’60s and ’70s, the business of selling fast food burgers was in constant flux. Think of the temptation there must have been for In-N-Out to franchise, automate, and sell out. Many of the large chains were expanding at alarming rates, taking their companies public, and switching to a franchise system to sell more burgers to more people.

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