DYC Live Archives

• The DYC Mailbag

  May 31, 2012

  The two weeks on either side of the New Year is the busiest time of the year for people who sell gym memberships. Companies that peddle diets, books, videos and pre-packaged meals, see a similar pick-up in April and May as people come to terms with the fact that the weather is getting warmer and they’ll soon be wearing far less clothing. Since we’re in the business of selling nothing at all, we never expected to be swept up in the back-to-summer frenzy. It has happened nonetheless. Not only are more people visiting DYC and spending more time perusing the website, but we are now regularly receiving emailed questions from people we’ve never met. And surprisingly, not all of those requests are asking if we’re interested in black market pharmaceuticals from Canada.

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• Butchering 101

  May 25, 2012

  On Sunday, while naked people streaked down the streets of San Francisco for the annual running of the Bay to Breakers, Andrea spent the day inside a refrigerated room learning to disassemble a cow. This was her third butchering class with Ryan Farr of 4505 Meats. She started with Poultry and then moved on to Hog Butchery. She has now graduated from Whole Beef. At this point, she can reduce pretty much any farm animal into small, edible portions.

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• Beginner’s Guide To DYC

  May 17, 2012

  [Author’s Note: If you are already on DYC or you’ve been following the blog for some time, you may want to jump straight to the bottom where you can leave us angry comments about being repetitive.]

  We often describe DYC as how to guide for cutting calories and losing weight without giving up alcohol. But this only tells half the story. DYC started as a joke. In many ways, it’s still a joke. It just happens to be a joke that actually works.

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• Hospice du Rhône

  May 11, 2012

  An old friend once said, “You can’t drink all day if you don’t start in the morning.”

  We are not morning drinkers. We occasionally have wine or beer with lunch, but it’s rare. We typically open a bottle of wine in the evening and pour ourselves a glass as we start cooking dinner. Some of the wine goes into the food. Whatever’s left is carried to the table. Mornings are reserved for coffee and Steven’s famously gray, spinach-infused fruit shakes.

  This is not to say that we can’t be rallied to the cause. We are more than capable of drinking all day. Anyone who doubts this or would like to get incriminating video needs only to attend Hospice du Rhône in Paso Robles, California.

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• DYC Goes To Asia – Part 2

  May 01, 2012

  As we mentioned last week, there is still a question which must be answered: if people in Hong Kong and Japan eat tons of high-carb white rice as well a lot of sweets, why don’t they have the same obesity problem we have in America?

  We believe the answer lies in calories in vs. calories out. All weight gain or loss is directly tied to this formula. If you eat more than you burn, you put on weight. If you burn more than you consume, your friends start throwing veiled compliments like, “My God, Stan. Where’s the rest of you?”

  There are several factors we observed on our trip that we think dramatically reduce the calories taken in on a typical day in Asia. We will begin with a factor that’s nearly absent in America: surgical masks. Huge numbers of people on the street in Hong Kong and Japan wear surgical masks everywhere they go. To Americans, it gives the streetscape a uniquely post-apocalyptic feel. At the same time, we must admit that it makes snacking more difficult.

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