Word: bread
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Dates: during 2000-2009
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...chilly morning outside the hamlet of Reykjahlid in northern Iceland, Hallgrimur Jonasson lifts the edge of a soggy plank of wood lying in the clay to expose a small hole in the ground. "This is the rye-bread bakery," he says, yanking his hand back from a waft of scalding, sulfurous steam. A chef in a nearby hotel, Jonasson estimates his kitchen staff bake roughly three tons of the sweet, dense rye bread in the hole every summer to meet the growing demand, mostly from tourists, for the exotic carb. The bread's price tag - up nearly 20% from last...
Steam has long powered Icelandic dreams. Pockets of underground water heated by the earth's core may not be particularly glamorous, but tiny Iceland has spent decades figuring out useful ways to harness its heat and power, employing it for everything from baking bread to turning turbines. Geothermal power now provides cheap, clean heat to more than 90% of Icelandic homes, and generates 30% of the nation's electricity, a slice worth roughly $120 million. In recent years, as Icelanders became smitten with the idea that their ambitious banks could create a global financial center in the far north Atlantic...
Going Underground Ten minutes up the road from Jonasson's bread ovens, over some low hills, a series of dense white steam plumes rise into the cloudy sky. In a flannel shirt and hard hat, Birkir Fanndal maneuvers his truck over one of the dirt roads that crisscross Iceland's first major geothermal power station, Krafla. Soon after the inaugural borehole was drilled here 34 years ago, the first in a series of volcanic eruptions rocked the area. The eruptions, nine in all, went on for nearly a decade, sending engineers scrambling to keep up with the shifting earth. Fanndal...
...favorite stories in this issue, a special supplement to TIME, is about the current trend in no-frills dining. Major chefs like Joël Robuchon of L'Atelier and David Chang of the Momofuku empire are forgoing the usual dining-room luxuries like linen tablecloths, flowers and bread baskets to focus instead on great food and even greater prices. Some of these forward-thinking chefs are going so far as to forfeit waiters too, choosing to serve the food themselves. Needless to say, their establishments are packed. And customers are more than willing to wait...
Mobile Menu. Feed your pumpkin-pie sugar high at the Dessert Truck, parked in New York City's Midtown. The truck's famous bread pudding and dark chocolate mousse bombe are cooked up by former Le Cirque pastry sous chef Jerome Chang. It's high-end food at street-level prices, the new recession-era way to eat. The Dessert Truck is parked on Park Avenue, between 51st and 53rd Streets on weekdays from noon to 4 p.m.; at night, from 6 p.m. to midnight, it's at Third Avenue and 8th Street...