The 7 tastiest (and most Instagram-worthy) cheese and charcuterie boards
A nicely designed plate of cured meats, luscious cheeses, snappy fruits and specialty mustard has become a standout menu item at several Charlotte restaurants. Here are seven tasty (and Instagram-worthy) charcuterie boards in the Queen City from $7 to $60. (1) Cheese & Charcuterie Board at The Cellar at Duckworth’s 330 North Tryon St. Price: [ . . . ] See More at: The 7 tastiest (and most Instagram-worthy) cheese and charcuterie boards
Chanson Du Jour: Faufile
Jain
A Washington syrah was named second best wine in the world
Check out which Washington wine just landed at No. 2 on Wine Spectator’s prestigious Top 100 list for 2017 — Syrah Walla Walla Valley Powerline Estate 2014 ($45)
In anointing it the second best wine its panel sampled this year, the magazine called it “a knockout Syrah, precise and impeccably built but explosive with personality. Smoky roasted meat and floral blackberry aromas combine with bold, supple flavors of dark plum, pepper and licorice. The tannins are big but polished.”
A syrah from Walla Walla beat out some heavy hitters from Bordeaux and other prestigious wine regions. Three other Washington wines also made the Top 100 list [ . . . ] | More at: A Washington syrah was named second best wine in the world
How Duolingo uses dirty gaming tricks to get you addicted to French
By watching its users learn languages – and make mistakes – in real time, Duolingo is developing a unique view of education
After months spent away from the language-learning app Duolingo, my level-five French skills were in decline. The “food” category was particularly threatened, coded red (for danger) with just one “strength bar” remaining. I clicked it, and was asked to translate: Je mange un repas. No problem. “I eat…” Wait, what was repas? My mind drifted to arepas, the Colombian snack. Defeated, I Google Translated. A meal! I should have intuited this from the English “repast”. But, in the moment, I forgot.
Learning is forgetting; or, more accurately, it’s virtually forgetting that we know something, but then being able to magically retrieve it when called upon. As Ulrich Boser, author of Learn Better, suggested to me, the human mind is not simply a computer; we will forget things, at a fairly predictable rate. So should I have simply drilled French food vocabulary every morning over my petits déjenuers? No, Boser says. The best thing “is to learn a word right when you’re about to forget it”. With each instance of effortful relearning, you remember longer [ . . . ]
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