“Pavlov’s Dog” started as an experiment by Russian physiologist Ivan Pavlov, who meant to discover how a condition response (a bell ringing) is the result of an unconditioned stimulus (food). The tool? The poor dog that hears the bell and immediately salivates whether or not he is presented with food. He went on to prove that these responses also occur in humans.
With Memorial Day Weekend approaching, everyone is anxiously awaiting the kickoff to the summer season. Not officially, of course, but most think of it as the gateway into warmer weather, trading the long sleeves for tank tops, packing up the thermals, and opting for a cool drink instead of a hand and body warmer.
It is finally spring and, although here in Virginia our winter was a mild one, as far as the wintry stuff goes, this wine lover is ready for some warmer temps and brighter days! It is time to shed all the layers, clean off the patio furniture, and stock up on fresh and zippy wines to wake us up from our winter hibernation!
While the most popular drink this weekend will be Irish Beer or whiskey, some of us will have other drinks in hand. Most of you reading this blog are lovers of wine and although you may slide away from your wine to enjoy a St Patrick’s Day Guinness or Jameson, you may like some ideas on what wines to pair with the food you are enjoying this weekend
Restaurant week is a clever promotional strategy originally meant to spark business for restaurants in New York City during the slow time of year. The first restaurant week was thought up by Tim Zagat and Joe Baum in 1992. Established to help boost business, restaurant week has grown in popularity since its inception. It offers many benefits for restaurant owners and can help increase sales during otherwise slow periods.
