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Liked on YouTube: Searching for the World’s Oldest Pub

We ricocheted all over Europe on a quest to grab a pint at the oldest pub in the world. Trying to pin down which pub deserved that title, however, proved to be a little trickier than expected. From Nottingham, England to Athlone, Ireland, watering holes all over Europe claim to have been pulling pints long before anyone else. Will we find the answers we’re looking for? Will one pint reign supreme? Maybe, but one thing’s for sure, this has got to be the best excuse for a pub crawl there is. Cheers!

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This story is a part of our Flavors series, where we do so much more than play with our food. Come with us as we dive into deliciously different and tastefully off-beat stories in the culinary world.

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via Searching for the World’s Oldest Pub

Liked on YouTube: The Get Away Car

You reach a point in life when you have to choose. Career over passion. Work over play. It’s when surfers turn CEOs. Photographers turn lawyers. Fly-fishers turn doctors. Mountain climbers turn engineers.

It’s when you put a piece of yourself on hold. And as time passes, the things you used to love doing, start to fade away. This is a reminder to not forget what you love. All the activities that you once embraced.

A message amplified by an original speech by the philosopher Alan Watts, recorded in 1959.

This is a tribute to his legacy and the values he shared with Volvo.

http://www.volvoca.rs/01Hwvs

via The Get Away Car

Liked on YouTube: Brad Makes Crunchy, Half-Sour Pickles | It’s Alive | Bon Appétit

Bon Appétit Test Kitchen manager, Brad Leone, is back with episode 14 of It’s Alive. Watch as Brad makes his favorite, crunchy, half-sour pickles using a salt brine and a blend of tasty spices. Brad also discusses the solar eclipse, takes a crash course in film history, and recaps his vacation.

Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.

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Brad Makes Crunchy, Half-Sour Pickles | It’s Alive | Bon Appétit

via Brad Makes Crunchy, Half-Sour Pickles | It’s Alive | Bon Appétit