Jaimie Johnston on the Engineering Matters podcast: #34 crisis shelter for mass displacement

Creamy and deeply spiced with heavy notes of caramelized tomato—it's essentially a perfect dish.

"It's like when you see a baby photo of a toddler, and those wrinkles and folds start to go away, and you begin to see the framework of the real kid.I think that's the same thing for the wines.".

In its youth, upon entering toddler-hood, a Melka Cabernet reveals sinewy, ripe, dark fruit flavors and silken textures framed by ultra-fine tannins that lap about in waves of salty minerals, turned-earth, and expensive French cedar.It just gets better from there with proper aging.How does he do it?

Was it the soil?He's a soli guru, so it must be the soil.

Melka said he finds that the best vineyards possess a wealth of minerals and deep roots.

"If the root system is very shallow, the wines tend to be much more simplistic," he said..It was the thing that got me out in the morning.

It was a thing that got me through every [intense] explosion that happened, which were frequent and often.But the hustle, to me, meant show up no matter what happens and get to the finish line every time no matter what happens.

And maybe that's a little bit of my restaurant line cook DNA, right?.You don't walk out.