Wednesday, May 19, 2010

"Stoner Cuisine" Promoted by the New York Times!

“Everybody smokes dope after work,” super chef and foodie author Anthony Bourdain (Kitchen Confidential) told the New York Times. “People you would never imagine.” Drug use in the kitchen can change the experience in the dining room. Says the staid old Times: “Today, an influential band of cooks says both their chin-dripping, carbohydrate-heavy food and the accessible, feel-good mood in their dining rooms are influenced by the kind of herb [marijuana] that can get people arrested. Call it stoner cuisine.”

Bourdain notes, “These are restaurants created specially for the tastes of the slightly stoned, slightly drunk chef after work.” Examples include David Chang's restaurants; Au Pied de Cochon in Montreal, with its poutine of foie gras; Crif Dogs in the East Village, which makes a deep-fried cheesesteak hot dog; and the entire genre of mutant-hot-dog stands.”

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Personalized Oncology Widely Marketed

The latest buzzword in cancer is "personalized oncology." U.S. National Cancer Institute Director John Niederhuber, MD, wrote about the dawn of an era of "personalized cancer medicine" with "specific, targeted therapeutic solutions" in a 2008 Cancer Bulletin editorial. "We are now designing precise therapies to home in on specific targets that result from genomic and functional changes, not only in the tumor cell but also in the tumor microenvironment.”

Many companies have introduced personal oncology products and services, and hospitals and cancer centers worldwide are now marketing personal oncology. This blogger is selling the valuable domain “”. Asking $7500, but all offers welcome. Submit your offer as a “comment” to this blog. Create your own new domains for under $10  here.