Drinks Health Now Trending

Silicon Valley’s Latest Craze, Raw ‘Live Water’, Can Actually Kill You

Silicon Valley is home to quite a few different bizarre health crazes, like biohacking. Their latest craze involves drinking untreated raw “live water,” and it feels like something straight out of a Parks and Recreation episode. Actually, it kinda is, to be honest.

According to an extensive feature from the New York Times, this new “live water” movement involves people wanting to get away from tap water. Their argument is that the filtration processes remove “beneficial minerals,” healthy probiotic bacteria, and disconnect drinkers from “big infrastructure.” It’s gained so much appeal that folks are willing to pay up to $60 per gallon to get their hands on this untreated, unfiltered water.

One of the allures to this raw water is the fact that it doesn’t contain any fluoride. The chemical is commonly used to treat our water and kill bacteria, but Live Water CEO Mukhande Singh told the Times that it does more harm than good.

“Tap water? You’re drinking toilet water with birth control drugs in them… Call me a conspiracy theorist, but [fluoride] is a mind control drug that has no benefit to our dental health.”

By drinking unfiltered water, those in the movement feel that they are drinking more pure and healthier water, and the lack of fluoride is a big reason. However, what folks aren’t taking into account with the raw water is that it’s chock full of bacteria and pathogens, many of which are deadly. Cholera, giardia, E.coli, and Hepatitis A are all just some of the commonly found microbes to watch out for.

It was fluoride that got these out of tap water and eradicated most of those diseases from first world countries to begin with. The thought of risking the returns of those potentially deadly illnesses should be enough of a warning to know not to drink raw water.

For those who need more convincing, a controversy like this has been discussed before in Parks and Recreation. In season 6, episode 8, main character Leslie Knope is fighting to prevent a fluoride ban on the drinking water of Pawnee. However, fear mongering of fluoride as a dangerous “chemical” has the town convinced that the ban should go through. Luckily, some clever marketing from Aziz Ansari’s character, Tom Haverford, persuades people that the health benefits far outweigh the fear-mongered risks.

Maybe someone should try pitching T-Dazzle to the live water advocates to help save them from the eventual sicknesses they will develop if they keep drinking the unfiltered stuff.

Film/Television News Technology What's New

Silicon Valley’s ‘SeeFood’ App Is Now Real Thanks To Pinterest

Photo: Marco Verch (Wikimedia Commons)

A recent episode of HBO’s comedy Silicon Valley featured the ideation of an app called SeeFood. The app was pitched as a “Shazam for food” concept that allowed you to see recipes and dietary information when you pointed your smartphone camera at a dish. On the actual TV show, they were only able to create tech that told you whether an object was a hot dog or not.

Pinterest, however, has created a real-life version of SeeFood within their own app. While The Verge confirmed that Pinterest’s release of this feature around the same time as the Silicon Valley episode was merely “coincidental,” the real tech behaves extremely similar to what was conceived on the show.

Pinterest’s new feature is an upgrade to the app’s visual search tool, Pinterest Lens, that is being marketed as “real-time dish recognition” that highlights specific key words relating to what the dish your smartphone camera is focused on is, and can even look up recipe recommendations from within its own app.

What’s really great about it is that you can train your smartphone’s camera onto any dish or food and quickly get multiple new recipe ideas to try out. Sounds like a pretty cool concept to me.

Hit-Or-Miss Now Trending Technology

Apple Lowkey Invented A Pizza Box That Makes Soggy Crust Obsolete

Apple patented a nifty little box box that is capable of keeping to-go pizzas from getting soggy, according to Wired.

The tech company is constantly innovating, but we don’t usually see them making big changes in the food realm. The box was invented by Francesco Longoni, head of the Food Services team in Apple’s new Silicon Valley campus.

The box doesn’t look like a traditional one you’d see at your local pizza shop, as it’s circular, with ventilation holes that allow moisture to escape and not screw up your pizza.

It is casually used by employees who want to take their pizzas from the Apple Park Cafe to go, and has been patented since 2012.  That means Apple has been hiding this hidden gem in its campus for six years, while the rest of us are over here hoping our pie is still edible by the time the greasy delivery guy brings it to us.

A post shared by James Percy (@oreothor) on

Sound too simple? Well, keep in mind that children and grandparents can navigate iPhones, so Apple has a knack for innovating through simplicity.

I’m usually in the camp that believes all pizza is beautiful, regardless of its crust’s consistency, but preserving its freshness is always welcome. Hopefully pizza companies get their hands on these, soon.

Celebrity Grub Drinks Hit-Or-Miss

Stars Of Hit Show ‘Silicon Valley’ Have Hilarious Foodie Conversation [WATCH]

For whatever reason, Smirnoff got two of the most popular actor / comedians to mix up Moscow Mules in Los Angeles.

TJ Miller and Thomas Middleditch, have very little experience in the bartending scene, but they did their best and put together some good Mules.

Of the two, Miller actually worked at a bar when he was younger. His career in the bar industry didn’t last long though, as he said he was fired after he and his Spanish-speaking co-workers nicknamed the general manager “Quince.” If you speak Spanish, you’re probably wondering why they called the man “Fifteen.”


“He (allegedly) liked 15-year-old boys, I think was the reason for that,” Miller said. “Welcome to the internet. Glad we got that in there.”

Thankfully, making drinks wasn’t in the books for either of them, and the whole comedy thing ended up working out a lot better. Now they’ve got fans left and right, leaving them with hard decisions when it comes to accepting drinks at bars.

The two shared their protocols on taking drinks from fans, and if you seem friendly enough Middleditch said he’ll have a drink with you.

“Depends entirely on what I’m doing, or how aggessive they are,” Middleditch explained. “If they seem like people that scare me, I tend to slither away, but if they seem like nice folks, I may do a shooter with them.”

Miller, however, won’t take you up on that drink because it never ends well.

“You never, like, take the shot, then have the greatest conversation of your life,” Miller said. “Plus, if you took all the shots they gave you, you’d die.”

Now you know. So if you see one of the comedians at a bar, Middleditch might take you up on a shot, but Miller could very well tell you to f*ck off.

Check out a segment of the interview below, as we played a litte word association where the duo gave their takes on burritos, In-N-Out, and even chicken nuggets. Middleditch even serenaded us with his old school viral McNugget song.

Celebrity Grub

Watch This ‘Silicon Valley’ Star’s Hilarious Rant About Whole Foods Chicken


Whole Foods can get pretty expensive. Let’s get that straight. While we’re more than happy to visit the health food chain, on occasion, we have to admit that sometimes the prices are a little steep for something as simple as chicken.

Jimmy O. Yang, who plays Jian-Yang on the hit HBO series Silicon Valley, talks about the ridiculous prices of Whole Foods’s chicken in his hilarious stand-up set on the Laugh Factory.

Check it out.


Why Every Big Player in Silicon Valley Goes to This Chinese Restaurant


Silicon Valley is known for a multitude of landmarks, including the garages Apple and Google were started in, the Facebook campus, and the IBM Almaden Research Lab. The one landmark, however, that perhaps garners the most universal praise from the best and the brightest of the area is Chinese restaurant Chef Chu’s.


Started by Lawrence Chu in 1970, Chef Chu’s has been the go-to place for the Bay Area’s tech elite, celebrities and politicians. Tennis superstar Serena Williams, platinum-selling artist Justin Bieber and former Intel CEO Craig Barrett have all frequented Chu’s establishment. The late Apple founder Steve Jobs also used to be a regular before he became a recognizable tech titan.


“He’d come in here as a nobody,” Chu told Mercury News in a 2012 interview. “He’d wait 45 minutes to get a table and all of a sudden he’s on the cover of Time Magazine. I was busy making a living. I didn’t know who he was.”


In the mid-1980s, when then Secretary of State George Shultz needed to hold an emergency meeting with other high-ranking officials in the Reagan administration, he held it at Chef Chu’s.


Even though he’s been in business for 45 years, the 72-year-old Chu still goes to work with seemingly the same passion and drive he started with. He’s frequently in the kitchen helping the staff and tries greeting every single customer that walks through the door.


Silicon Valley futurist Paul Saffo once said: “No restaurant has had the longevity of Chef Chu’s for either quality of the food or popularity with the valley’s movers and shakers. It’s as vibrant and lively as it’s ever been.”


Most recently, Facebook CEO Mark Zuckerberg has become a regular at Chef Chu’s.

Chu tells NextShark: “Mark Zuckerberg comes in here all the time. Him and his wife Priscilla came here last Sunday. Their parents too, they moved from the East Coast.”


Even with all the celebrity attention, Chef Chu believes in one core philosophy when treating customers: “Whoever comes in here, we should treat them the same. For a simple reason: they all pay the same price. Whether they’re an engineer, doctor, governor.”


Aside from his restaurant, Chu has published three cookbooks, started a catering business, and created his own cooking classes.


Chu, born in China and raised in Taiwan and Hong Kong, stayed behind when his family moved in the early 1960s to California where his father went from being an architect to a restaurateur in Silicon Valley. A couple of years later, at the age of 20, Chu moved as well.


His first job was as a busboy at Trader Vic’s, a Polynesian restaurant in San Francisco. He recounts: “In the restaurant, we worked so hard and I found out that I loved restaurants. It’s very famous as well. I was there; I met all celebrities there. I was a busboy, waiter, bartender. Then I told myself, one day I want to do something like this. Maybe not a busboy, but I want to do something of my own.”


At the time, he was trying to woo his future wife, Ruth Ho, who was then a PhD student at Stanford University. He’d often joke to her that he was also a PhD: poor, hungry and determined. Chu successfully wooed not only his future wife, but also his future father-in-law, who was a successful entrepreneur.


“I told the father that I had a dream. I said I want to open fast food Chinese restaurants in America. The father liked me. They all liked me in a sense, but they never asked my education. They only said, ‘This guy is 25 years old and has a dream.’ ”


It was in 1970 that Chu decided to follow through on his dream of starting his own restaurant, opening his first fast-food Chinese restaurant in a space that used to be a small laundromat between a beauty salon and appliance repair shop.


Six months later, he took over the beauty salon’s space in order to expand his venture into a sit-down restaurant. Three years after that, with money he saved over the years and from an investment from his father-in-law, Chu purchased the entire complex and completely renovated his restaurant, including the installation of a state-of-the-art kitchen.


Although by then a successful restaurateur, Chu wanted to be a chef and worked tirelessly to learn from the chefs he hired at his restaurant, perfecting his culinary skill through practice and trial and error.


“I worked my butt off. I collapsed in my bed every day. I cooked for 20 years in the kitchen.”


After his father’s restaurant was closed down by the health department, Chu went to college for two semesters to learn how to properly run a restaurant in order to make sure the same fate wouldn’t befall his own restaurant. To this day, Chu takes cleanliness and hygiene at his restaurant as one of his top priorities.


“Personal hygiene is very important. That’s 24 hours every second, every minute of the job. When you decorate the plate, everything on the plate should be edible. You cannot just put a flower there because it looks good. Everything on the plate should be edible.”


Initially, Chu wanted to open a chain of Chinese restaurants all over the country but he eventually decided to just focus on one. At 72, he’s still learning and regularly travels to Asia to discover new culinary secrets.


“People always ask me why I have only one restaurant. ‘Why do you work at 72? Why don’t you hire people and open two or three restaurants?’ The type of restaurant that I run is totally different than the type of restaurant that you run. It takes a lot of hard work but ultimately you must be a leader.”


You have to have a great team behind you. For them, it is just another job. For me, it is my life. Most people work for me 20 to 30 years and retire. Why? They knew that they could trust me and that I would not let them down and that I was passionate. You have to demonstrate that you are a true leader.”


Chu is not the only successful person in his family. His middle son, Jon M. Chu, is a successful director who has helmed films like “G.I. Joe: Retaliation,” “Justin Bieber: Never Say Never” and “Step Up 2: The Street.” His other son, Larry Chu Jr., has joined his father in the kitchen and plans to take over the restaurant someday.


“Since Larry joined me [it has] allowed me to cut about 50% of the worry.”


Even with all his knowledge and success, Chu admits that he will forever be a student that doesn’t stop learning, to which he credits as a major reason for his success.


“Most people [say], ‘Chef Chu, you should retire. You have all the money in the world.’ I’m coming here [because] I’m proud of what I do. I’m making history. I believe my philosophy, my method. I trust my instinct. I trust my burning desire that we put 100 percent in the business and don’t stop improving. I don’t say change for the sake of change. Don’t stop advancing. Don’t stop because the world is running, the world is changing.”

Written by Melly Lee, NextShark

All images are credited to Melly Lee Photography and have been published with permission.