Conversation Piece, September 30, 2018

A weekly series.

Conversation Piece

Enjoy our Sunday series, Conversation Piece, a NUVO–curated digest of things on the Internet we think you’ll want to talk about.

Brain exercise. There seem to be countless articles, books, and bloggers that claim to hold the secret to sticking to an exercise routine. Yet, time and time again, we find ourselves abandoning all previous intentions to hit the gym, go for a run, or try that new barre class, and instead, relinquishing to the sedentary comforts of a couch and the latest episode of Queer Eye. We tell ourselves the problem is a lack of time, ability, or self-discipline. However, as The New York Times reports, a recent study suggests our brains are actually wired to be a little lazy. Read more, here.

Morning coffee, revamped. Orange juice and coffee have long been breakfast beverages of choice—but how many of us have ever thought to combine the two? For Bon Appétit, Alex Delany makes a convincing case for a morning mélange of espresso, orange juice, and seltzer water. Deemed the Spritzy Americano, the recipe is straightforward, though there are a few important details to keep in mind. Get the low down on your new favourite way to drink coffee, here.

America’s art rangers. The Group of Seven, Claude Monet, Georgia O’Keeffe—some of the most famous artists of the 20th century have found inspiration in the natural world around us. Now, some artists are giving back. Oscar Nilsson and Alex Tatem are the duo behind Art Rangers, a non-profit online art gallery that sells works of art inspired by U.S. national parks, with 100 per cent of the proceeds going to the National Park Foundation. Since being established in July of last year, reports National Geographic, Art Rangers has already surpassed the five-figure mark in fundraising. Read more, here.

Ramen renaissance. For a meal that made its debut in North America as a cheap snack food, ramen has undergone quite a transformation over the past few years. Indeed, the noodle soup has overcome its classification as a low-quality convenience food, thanks to chefs like David Chang, who helped elevate the dish with the opening of Momofuku Noodle Bar, as well as pop culture influences like film festival favourite Tampopo which depicts a chef obsessed with perfecting every component of the noodle dish. This video essay from The New Yorker takes a look at America’s love affair with ramen and how it came to be. Warning: this video is likely to induce hunger. Watch it, here.


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