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Hit-Or-Miss

You Can Actually Book A Giant Potato In Idaho As Your Next AirBnB

Whenever something random like “potato” trends on Twitter, you have to be cautious, because it could mean anything, and often is something you don’t want to see.

Thankfully, it was trending for a bizarre, yet pretty awesome reason, as a Boise, Idaho AirBnB rents out a giant potato hotel room.

 

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For $200 a night, you can stay in this 28-foot-long, 6-ton potato that’s furnished with one bed, one bath, a couple of chairs to lounge on, and an intricate antler chandelier.

It has air conditioning, so you don’t have to worry about baking into a stuffed potato, but it also has a fireplace for those chilly nights.

 

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The potato was built and is being rented out by Krisitie Wolfe, who also created an incredible Tropical Tree House in Hawaii. That tree house is also on AirBnB and has a starting price point of $300 per night.

 

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The Idaho Potato Commission is fully behind this spud-themed hotel, announcing its opening this past Earth Day.

While you wouldn’t think people would be flocking to Idaho, the “hotel” is already booked through May and is almost unavailable through June, as of this writing.

Categories
Alcohol Drinks Feel Good News Toasty

Simple Vodka Fights Hunger In America With “1 Drink = 1 Meal” Philosophy

It always feels good to give back. Whether that’s donating a few dollars or simply time, it leaves a warm feeling in your heart. And now, buying Simple Vodka will warm your heart and so much more.

The vodka has a single goal: to fight hunger in America.  According to its founders, Danny Lafuente and Dan Maslow, the idea was to create a farm-to-bottle vodka with a business model that results in the donation of 20 meals per bottle produced — effectively, one meal per drink — through partnerships with local and national hunger relief programs. Since launching in Florida, New York, and California this May, Simple has donated more than 29,000 meals and aims for a goal of achieving 30 million meals annually by 2020.

In addition to doing good, Simple is made well. Handcrafted and distilled in Idaho, the vodka is made from locally sourced russet potatoes and fresh water from the Snake River aquifer. The gluten-free vodka supports sustainable, local production systems, as the distillery’s eco-friendly manufacturing methods include using sustainable energy sources, wastewater recycling, and byproduct upcycling. Its four-column fractional distillation process generates less energy and produces less waste than any other method, thereby allowing the vodka to be distilled only one time.

Recently, Simple received a Double Gold medal from the 2017 San Francisco World Spirits Competition, in recognition of the vodka’s high-quality, premium taste, flavor, and mixability.

Categories
Fast Food

In-N-Out Threatens an Idaho Burger Stand With Lawsuit

Boise, Idaho‘s Burger Express restaurant has been open for about a month and is already making national news — it’s being threatened by In-N-Out Burger lawyers. Owner Larry Squillace has put together a restaurant that follows a similar red, white and yellow color-scheme, similar block lettering in the logo, and a menu highlighting the same simplicity that In-N-Out Burger is famous for.

Local publication IdahoStatesman reports that people in the area have already made the comparisons, which have now only been further cemented by In-N-Out’s legal team.

In fact, the letter to Squillace went a little something like this:

There can be no debate that your restaurant is modeled after In-N-Out’s restaurants. Our information suggests that you have even copied In-N-Out’s food presentation — the burger partially wrapped with the side visible — to the customer.

The Burger Express owner has until August 5th to make the changes, before further action is taken. Squillace mentioned that it would take at least $37,000 to make the necessary changes the lawyers are asking of him.

While the look and branding share similarities with the already well-established In-N-Out, Burger Express’s menu also consists of three burger options, three fries, and cola — a model that Squillace attributes to the youth he spent working in his father’s restaurant.

Should Burger Express have to change its logo and succumb to In-N-Out’s demands? Or is In-N-Out claiming too much ownership over block lettering and overall brand dressing?