I read a lot of articles in my spare time. I figure that most people probably don’t enjoy tech, fashion, or random Chicago events like I do, but what the heck. Maybe you’ll like my curation of articles that I found interesting through the week:

STYLE: “Just for Fun Online Design Quizes What’s Your Style?” from Apartment Therapy

I like style quizzes, because I often have difficulty defining what my style is. I decorate colorfully with patterns. I’m urban funk with a touch of boho with the Home Goods quiz. Here’s urban funk:

Urban Funk has undeniable funk and soul. She’s at home in a place where industrial meets comfort, where over-the-top meets laid-back chill, and where retro art meets graphic simplicity. And she does all this in a way that feels totally effortless.

Here’s boho:

Boho isn’t just carefree. She’s adventurous and passionate, loving color and new and unusual uses for things. She’s into the Revamp, Reuse, and Recycle, and she can’t get enough of foraging for a good deal while mixing and matching silk-and-knit textures and vibrant colors anywhere she can.

And here’s a small portion of my current apartment.


FOOD: “Better Eating, Thanks to Bacteria” from the New York Times

It’s important to note that fermentation exists in food and has for centuries. Coffee goes through a fermentation process and you can often taste remnants of a distinctive fermentation method even after a coffee has been shipped from its country and roasted in a different country. The best quote that I found from the article:

There’s no denying that fermentation has drastically expanded the spectrum of what’s available to the human palate. “Ferments are huge sources of flavor complexity,” Mr. Katz said. “That’s why people find cheese so compelling. That’s why soy sauce has become a universally loved condiment.”

COFFEE: “The El Bulli of Coffee: Theorem Opens In Costa Mesa, California” from Sprudge

Theorem is a 6-seat coffee bar that’s available by reservation only. Each service is 45 minutes long and it sounds like a total nerd experience. I had to read this article several times to make sure that it wasn’t written in jest. In one way, it’s not elevating the specialty coffee scene. Rather, it’s as if it’s shooting for Jupiter while the rest of us are shooting for the moon. On the other hand, this is going to appeal to the nerdiest of the nerds and people who are used to experimental dining (like Next & Alinea). It’ll be interesting to see how this concept works.