Tom the Turkey

It’s time once again for the weekly speedlink. Kicking things off, we have Karly Pinch describing her experience working on a small scale organic farm. In addition to helping out with raising the pigs, lambs and chickens, she took on the personal project of raising turkeys too. This was the entire process from when the two chicks were first hatched at the end of June all the way until they were ready for Thanksgiving dinner. You really gain a lot more respect for your food when you’re a part of the entire process.

Speaking of dinner, May Pang offers us a quick preview of Dine Out Vancouver with her look at Frankie’s Italian Kitchen next to BC Place and Rogers Arena. They’re offering a $28 Dine Out menu with dishes like the Tomato Caprese Salad, Veal Ravioli, Lobster Agnolotti, Bistecca Pomodoro, Marsala Chicken and Seafood Linguine. Unlike other Dine Out Vancouver restaurants, Frankie’s is doing a savory three-course meal with the signature tiramisu as a $5 optional dessert.

The world is changing and the way we choose to consume our media is changing. Several of the guys from The Dadcade chime in with their thoughts on digital downloads and disc-based games. There is certainly something to be said about the convenience of an online download and the kind of instant gratification that it provides. On the other hand, digital downloads have killed the used game market and they eliminate the joy of actually holding a new game in your hand. What do you think?

My name is Michael and it has always been Michael. That being said, I know several people who were effectively able to choose their own (Canadian) names after moving here from abroad. To that end, Darrell Milton asks whether you would be willing to change your child’s name if they asked you to do it. Part of this has to do with ease of pronunciation in Darrell’s case. Then, the matter is further complicated when gender issues enter the conversation.

And finishing this week’s blog post collection, we come full circle back to the dinner table. J. Kenji López-Alt from Serious Eats has a fairly comprehensive guide on everything you need to know about ramen. Indeed, there are multiple styles and variations to the famed bowl of Japanese noodles, as well as all the additional seasonings and toppings you can have. Personally, I’m partial to regular old shio, preferably with pork belly and an onsen egg.