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RSS stands for Rich Site Summary (or Really Simple Syndication, take your pick). In a nutshell, RSS is a new way for people who publish content online to notify people interested in that content whenever fresh content is made available online.

By notifying people interested in your content, as well as Web sites that collect and package content announcements (called aggregators), you are “feeding” them your content ? hence the termRSS feed.

WHY RSS IS BETTER THAN E-MAIL ANNOUNCEMENTS. Just about everyone who publishes content online has some sort of e-mail announcement list. I do, too. Still, RSS is a great complement to e-mail announcements because it doesn’t clutter people’s in-boxes, it’s easier to manage for recipients who get a lot of news online, it’s spam-proof, and it’s easier to manage than an e-mail list.

While not a lot of people know about RSS right now, it’s getting popular quickly. I wouldn’t be surprised if in the next couple of years RSS becomes as widely known and used as the Web and e-mail.

Read the full explanation at

https://blog.contentious.com/archives/000038.html

Rhubarb is the new black in the food world, so says the Independent. Rick Stein, Hugh Fearnley Whittingstall and Shaun Hill are just three chefs who love the pink-stalked vegetable, especially the way it goes so well with oily fish and meat. This week sees the seventh Wakefield Rhubarb Festival – culminating in the National Gourmet Winter Rhubarb Day – set up to stem the declining sales of Yorkshire rhubarb, which have since quadrupled for some producers.

From www. Restaurantmagasine.co.uk

A demitasse velouté of pumpkin in the “elegant” surroundings of Hibiscus elicited murmurs of “sweet,” “delicious,” “velvety,” “gorgeous,” and “Mmmm mmmm”. The Times’ Ginny Dougary likes “dark, bosky” flavours so it was fortunate her next course of “rib-sticky” ravioli of hen and foie gras was a “triumph of dirtyness,” unlike the cleaner-sounding salad of Cornish crab with kohl rabi, chervil root puree & liquorice her friends enjoyed. She was also glad she chose the “deliciously dirty” roast Shropshire partridge with “dusky dribbles” of caper & raisin sauce, and “hallucinogenic” sides of “lurid” beetroot, “freaky” lime-green savoy cabbage puree, and “flaming orange” pumpkin. Dougary also enjoyed her hazelnut cheesecake and butternut squash ice cream despite its “slightly disturbing dung-coloured appearance.” The meal may have been “small” but it was “perfectly formed” and “so intense in flavour that any larger quantities would have been de trop.”

Compiled by Restaurant Magazine

Scandinavian cuisine is set to be the next big thing, according to the Independent on Sunday. The paper reports the publication of a new tome by Marcus Samuelsson, the Swedish executive chef and co-owner of New York’s Aquavit restaurant. Aquavit and the New Scandinavian Cuisine has already sold 25,000 in the US, and imported UK copies have been disappearing fast.

As reported by: Restaurant Magazine www.restaurantmagazine.co.uk

For a view of how wireless telecom will change the way we work and live, head to San Diego–where everyone from pharmacists to real-estate brokers is now coming unplugged.

Welcome to the new wireless world. It’s not just about checking your email mid-Frappuccino at Starbucks, or even about surfing the Web via Wi-Fi in the lobby of your hotel. Here in San Diego, wireless technology is already changing daily life and work in all sorts of ways for all sorts of people, from real-estate agents to doctors and pharmacists, office-building managers to hotel housekeepers. [Read more…] about Wireless in San Diego

Springwise has spotted three aspiring ‘Teabucks’ chains: Boston based ‘Tealuxe’, Taiwan/US based ‘Cha for Tea’ (which is owned by ‘Ten Ren Tea Co.’), and Thai/Indian ‘Tea Concepts’.

Tealuxe currently runs three outlets in Massachusetts and one in New York (near Columbia University). They are backed by VC firm Halpern, Denny & Co and hope to open three more units in New York this year, and ten more in 2004. (Source: Wall Street Journal).

Taiwanese Cha for Tea has nine outlets: five in Taiwan, two in the US, one in Japan and one in Australia. In addition to dozens of tea varieties, Cha for Tea is also big on bubble/boba tea: tea served with chewy tapioca pearls, a craze that started in Taiwan in the early ’80s.

And last but not least, Calcutta-based Premier’s Tea India Co. and its local Thai distributor, Tea Concepts, will open two concept shops in Bangkok next month (March 2003). Anticipating success, the firm is negotiating to open three additional outlets next year, one each at Central Lat Phrao, Siam Square and Sukhumvit, with expansion through franchises on the cards. (Source: Bangkok Post).

See the full article:
https://www.springwise.com/newbusinessideas/2003/02/teabucks.html