Showing posts with label Exclusives. Show all posts
Showing posts with label Exclusives. Show all posts

Tuesday, August 21, 2012

Restaurants, Chosing Political Sides and Dumb Requests

Fancy seeing you here, compadres! Lady K is a lobbyist on K Street, and here to answer your questions.



What’s your favorite–but affordable–K Street restaurant? I’m eating too much Cosi and am looking to try a new lunch place. I’m interning near Farragut Square, if that helps.



Ah, the lunchtime options this side of the District make me yearn for the not-so-secret back delis on the Hill. You know, where’d you walk past the liquor and shelves of crackers until you found yourself at a little meat counter that looked only slightly sanitary?


Over here in the NW, I’m getting tired of chain French-sounding restaurants — Au Bon Pain, Pret, Pain Quotidien — that serve overpriced sandwiches that leave you hungry two hours later. Combine that with the fact that our client lunches mysteriously always appear from Firehook or Corner Bakery and you’d think the sliced artisan bread industry owned this town. This is America, dammit! I don’t want my BLT on a baguette.


If you can stand another sandwich, have you tried the Daily Market outside the K Street entrance to Farragut North? They also have fresh smoothies. Or, check out the International Square food court around 19 and K? I’m a sucker for the Cuban stand, and the gyros aren’t bad (almost as good as Greek Deli, which, incidentally, is another great location and will make you forget chain Mediterranean shops like Roti ever existed). Finally, eat a Chipotle burrito while making a greedy, smug face because the Hill doesn’t have one yet.


If you’re feeling more creative, there’s always a food truck or three lumbering around. Don’t underestimate the goodness that is Takorean — there’s a line for a reason.


Other thoughts on where to snag K Street munchies? Leave your recommendations in the comments.



Is it better to work for Democratic or Republican groups? Are Democrats nicer?



My personal preferences aside, there’s a lot more to each client than their political affiliation. Some issues attract the political equivalent of a box of Chex Mix. A couple years ago, we had one client supporting a technology issue that attracted both the far left and the far right — the left argued that passing new legislation would harm low-income communities, and the Tea Partiers wanted less government intervention. That was a fun bunch of folks to manage.


Most clients claim to be “nonpartisan,” but their PAC records and executives’ campaign contributions tell a different story. Generally, Republican clients have more money to throw at events, whereas left-leaning clients tend to have better on-the-ground operations for local support.


Beyond that, there’s not much difference between the two. Most of the groups we work with are titan-of-industry types, on both sides of the aisle. The political affiliation of each client depends more on who’s in office (and who’s cosponsoring what bill) than any deep-seated ideology.



What’s the dumbest client request you’ve received?



Dumbest? I wish I got more dumb requests; it would be more fun. Most client strategies have been vetted through an internal group first. In our line of work, truly crazy big-daddy strategies rarely make it past the brainstorm phase.


We did have this one client who wanted to make his niche organization’s views “go viral.” This was a few months ago, when you couldn’t spend more than five minutes on the Internet without hearing something about Kony. We had to kindly let them know that “viral” videos often gain their popularity because they are stupid to the point of inspiring mockery, or just inane. There’s a reason Baby Monkey (Going Backwards on a Pig) has more views than something that’s actually informative (Kony notwithstanding, if you can call it “informative”). Unfortunately, there wasn’t much room for compromise.


Another face-palming issue is the classic case when we give a client two strategy options and they respond something like “yes” or “sounds good.” This happens much more than you would think.


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Wednesday, August 15, 2012

Beer 101 – Beer Styles

You’ve been shamed at one too many gatherings, embarrassing family and friends with your weak beer knowledge, palate, and appreciation for man’s best friend – if you think dog is man’s best friend, the prosecution rests. Enter the new, improved, and devastatingly handsome you, armed with enough knowledge of the sudsy savior to drown all naysayers in a bath of bubblies. Half-assed openings aside, all you need to one-up your know-it-all beer snob buddy who keeps professing to you the differences between light and dark beer like he’s an extra in Van Wilder, is here.


The BJCP (Beer Judge Certification Program) lists eighty-some beer styles for competition. Fret not, you needn’t memorize sixteen feet worth of little piggies to impress that hot co-worker whom, we promise, really would like you if you could rattle off hops profiles for the new, trendy IPA all the kids have been talking about. All beer styles can be counted on just three middle fingers.

1. Ale

2. Lager

3. Lambic


All beers fall into one of these styles, defined primarily by the type of yeast used during fermentation. By sheer consumption, lager is the most wide-spread, with well more than one half of all beers consumed being a type of lager, however, sub-styles of lager only range in the number of 15-20. Ales are consumed far less often with the number of sub-styles weighing in above 60.


Beer Styles - Ale Beer


Ale


Generally, the most diverse of the three primary styles, ales are often characterized by a malty, slightly fruity body and may or may not exhibit strong hops characteristics. Ales use top-fermenting yeast and are fermented at warmer temperatures than lager – usually between 65-75 degrees F. Warm(er) fermentation produces more fruity and floral notes regardless of what type of yeast is used, a characteristic brewers use to create distinct, bold, and full-flavor recipes. Ales are most popular amongst self-professed beer geeks, home brewers, and professional drinkers. Ales include IPA, pale ale, porter, hefeweizen, and most ‘ambers’.


Beer Styles - Lager Beer


Lager


The most widely consumed of the primary styles, lagers tend to impart cleaner and less fruity notes than ale. Lagers use bottom-fermenting yeast and are fermented at cool(er) temperatures – generally between 45-60 degrees F. Lagers have received a bad rap amongst many beer geeks, unfortunately, due to the omnipresence of Budweiser, Miller, and Coors. Although all fall into the same category – light lager or pilsner – neither of which represent the full family of lagers, the stigma has stuck. Some of my favorite styles are lagers – double bock, dunkel, and schwarzbier (black lager). Lagers are a great starting point for wine drinkers, beer noobs, and curious girlfriends interested in developing their palate.


Beer Styles - Lambic


Lambic


The least understood of the three primary styles, lambics are a ‘spontaneously-fermented’ beer. Lambics were originally fermented in the open, allowing wild yeast (which is all around us – AGH!) to work their magic…or not. Nowadays very, very few brewers allow spontaneous fermentation because it’s a bitch and hard to control the results. Wild yeast is now propagated and intentionally added, but taste a lambic and you’ll know you’re drinking something different. Lambics tend to display sour, tart, and sometimes funky, musty notes. As a semi-informed-beer-geek-in-the-making I’m quite sure you’re not disparaging lambics as you read this, questioning why anyone would drink a beer that may or may not taste like your roommate dipped his crusty gym socks in your glass. Lambic is the original beer, existing many moons before beer’s best friend knew what yeast is. Most lambics are now brewed with fruit or juice as it complements the lambic funk well. Try one.


Yeast, it’s what defines the three primary styles, not hops or grain profiles, or alcohol content. Those would help define the sub-styles but our fantastic, fungal friend is our primary concern. I didn’t mention this until now, so as not to offend your palatal sensibilities, but yeast is indeed a type of fungus. Yeast’s role in making beer is to consume simple sugar chains extracted from grain and convert it to CO2, and most importantly, alcohol. And since I’m juvenile I’ll mention that it is possible for beer to get a yeast infection and less pleasant than you might think. Yummy.

So there you have it, you’re now equipped to school even the most ardent beer drinker without the need of a calculator – although it does help to use middle fingers to count. Hopefully, you’ll cease dishonoring your family now that you know. Cheers!




Aaron Emery has written for numerous websites and has been brewing for several years. He and a partner plan on opening a microbrewery in northern Virginia in the next year. You can reach the author at aaroncemery@gmail.com.


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Tuesday, August 14, 2012

Introducing: Outside Looking In

Telling Time, Vacation, and the Nationals


So, what I really wanted to do today was go catch the matinee showing of Ted but for some reason the thought of watching Marky Mark pal around with a mythical talking bear eerily reminded me of Washington, DC. I don’t live in DC but I have many good friends that have moved there throughout the years. Some I still hear from often, while others seemed to have gotten sucked into some sort a Beltway vacuum. Regardless, of whether I hear from them or not, I do have a few questions regarding DC life that I hope can be explained.



Question 1. Why is time measured in distance to DC—specifically the distance between Metro stops? It has been my experience that if someone is running late for a meeting or conference call, the response I get is “I’m two stops away.” Or, if on the phone, I get the statement “about to get on the Metro will call you back in three stops.” Why not just say, “Hey, I’m fifteen minutes away?” I have no idea how long it takes to travel from Metro stop to Metro stop. The closest train stop for me is in Macon, Georgia, so I might as well say, “I will call you next week”.


Question 2. Once you move to DC, do you ever take a vacation, or do you just spend time out of the District? This one really perplexes me. For years I have witnessed countless folks from DC make their way out of the city only to inform everyone what they have to do once they get back to DC. Why do this? Example: We are at a ski resort drinking some vodka, with a name I can’t pronounce, from the ear of a bunny ice sculpture—does it really matter if they are done with construction at Dupont Circle? For what it is worth, Cleveland Park to Dupont on the red line takes about 15 minutes (see question 1).



Question 3. What makes everyone an automatic Nationals fan– or should I say Natinals? (Ask Ryan Zimmerman about the spelling—he’s your third baseman and actually really good.) How is it that all of a sudden Facebook is filled with pictures of Nationals Park, when I know that a year ago you were at Wrigley? They were the freaking Expos! The EXPOS!


I actually really love DC—great food, great people, and awesome sites to see. I look forward to getting some of these questions answered. In the meantime, you can find me on twitter @GunnerHall .




A misplaced Yankee currently living in Savannah, GA, Gunner that has over a decade of professional campaign work ranging from U.S. Senate candidates to small city council races. He was a political commentator during the 2008 election cycle for WBMQ radio station. In 2009 he was named one of Savannah/Hilton Head’s “Top 40 under 40” by the Savannah Business Report and Journal. He has also been voted “Best Liberal of Savannah” by the readers of The Connect (Savannah’s alternative newspaper). Also, an avid outdoorsman, Gunner enjoys killing animals that cannot defend themselves and then eating them. He prefers charcoal over gas grills when completing this task. To date his most important accomplishment has been rescuing a beagle named Truman. Twitter: @GunnerHall

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