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Brad Carter
Art, like morality, consists of drawing the line somewhere.
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Brad Carter Jul 28
I found 's excellent "Defaults and Defaults" very good grounding in the scope of the COVID impact. It's a helpful diagnostic in any situation--in education where I work, for example--now to ask, "What are we renegotiating?"
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Brad Carter Feb 10
Replying to @CathJule @ideo
Right?!
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Brad Carter Jan 15
Snackable kezuribushi (shaved katsuobushi), served like prosciutto, with shoyu and truffle oil to dip it in. You would like this,
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Brad Carter Jan 14
The elegant @epulor_cafebar serves tea and coffee during the day and sexy wine and Art Blakey on vinyl at night. Less high concept and more high fidelity to how we want to live!
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Brad Carter Jan 13
Chef Y, hands working with a deft unconsciousness, transmutes his smile into sashimi and sushi. You can taste it.
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Brad Carter Jan 13
Serving up “oden” at It’s this reassuring bowl of daikon and burdock and fish cake and chicken and konnyaku noodles and brisket, simmered forever in sake, that animates us at the end of the work day.
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Brad Carter Jan 13
A bottle of Spanish white: naturally fermented and unfiltered and unfined like the boisterous room of the little stand-up-only
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Brad Carter Jan 10
Egg with mayo and anchovy at the aptly named Wellfun Cafe. We come here for the deep list of sherries, the five different Iberico hams standing on the counter and the limitless joy of the ageless owner
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Brad Carter Jan 9
“Proust Toast”: long slices of baguette, singed over the open flame of our gas range bring back memories of breakfast at gramma’s and the sharp-, sugary-, yeasty-smelling lick of smoke from her stovetop toaster that made me want to get out of bed on a Su…
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Brad Carter Jan 9
Sakiccho putting the finishing touch on onigiri—one with umeboshi, one with shiso leaf preserved in soy sauce. @nohinohi_nakameguro is a very special place, always perfectly restorative and Sakiccho’s presence, like her cooking, as direct as the stroke o…
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Brad Carter Jan 6
Pale butter from Shimane prefecture for our omelettes. Thank you happy cows.
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Brad Carter Jan 6
Reaching for a glass of naturally fermented Verdejo at the bar in the tiny and quiet, Quca, in Nakameguro, Tokyo. Tasty, unassuming small plates such as brown rice with mustard-spinach or kombucha purée with a few cocoa nibs or scallops marinated with yu…
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Brad Carter Dec 31
2019 was generous. I mark the edge of a page in my journal when I—going from left to right—eat and drink well, travel, talk with cool people, see or hear art.
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Brad Carter Dec 31
Here’s to 2020 being like a omelette: simple, but difficult to master.
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Brad Carter Dec 28
Prosciutto Toscano, ricotta with thyme, olive oil and black pepper, avocado with olive oil and Maldon salt, olive bread served on small plates handmade by my sweetheart
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Brad Carter Dec 27
Eggs and butter come together in a classic omelette, with thyme.
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Brad Carter Dec 26
Mischa Maisky playing Bach Cello Suites; something passionate, rare and pure
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Brad Carter Dec 23
With Keith Jarrett and Charlie Haden
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Brad Carter Dec 22
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Brad Carter Dec 22
Sunday brunch: Avocado toast with prosciutto Toscano DOP.
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