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People Turn To The Internet For Answers. Their Questions Will Make You Cry.
A simple and brilliant concept that tells us a lot about ourfellow human beings.
05.02.13
America's Got Talent/Youtube
Kodi Lee has become an "AGT" fan favorite with his next level skills
Since 2019, Kodi Lee has wowed “America’s Got Talent” audiences with his next-level musical skills. That goes for whether he’s performing touching original works or putting his own personal touch on well-known songs.
For “America’s Got Talent: Fantasy League,” the music savant was guided by his mentor Howie Mandel to cover “Bohemian Rhapsody” by Queen.
It’s hard to imagine a version of this fan-favorite tune you haven’t already heard before, since the song has been covered quite a few times. But once again Lee delivered something epic and completely unique.
Even though judges Mel B and Heidi Klum still prefer Lee’s original songs, all applauded his haunting and emotional piano rendition of the rock-n-roll anthem.
Simon Cowell even said “You use these words ‘Star Quality’ a lot, but you genuinely, Kodi, over the years we’ve got to know you, you’ve just got better as an artist. You’ve never given up, and the Finals just wouldn’t be the same without you in it this year.”
Other viewers applauded Lee for one-of-a-kind performance, agreeing that he did freddie Mercury proud.
One wrote, “‘You can do whatever you want to do in my music, just don't make it boring’ -Freddie. What a magical performance.”
Another added, “Kodi has an amazingly rare talent to be able to sing across different musical genres. He owns them all!!!”
Last but not least, I think this comment sums up the general consensus pretty well: "This version is unlike anything anyone has ever seen before. It’s truly a masterpiece. Kodi is an amazing gift to our world. He continues to change the world just by being himself."
Watch below. And enjoy.
This article originally appeared on 2.13.24
Annie Reneau
Federico Gil puts his passion for sustainability into practice.
When people talk about sustainability in the food and drink industry, there's a lot of talk about plastic straws and reducing waste. But at Bar Pionero, the sustainability standard is set much, much higher. They do things I didn't even know were possible, and they don't do things a lot of people—those who put profit before protection of the environment—would do in the name of conservation.
And most of it comes down to the vision of elite bartender Federico Gil.
Gil and his brother founded Bar Pionero 14 years ago, after moving to Chilean Patagonia from Uruguay. The bar sits adjacent to the main lobby of the Las Torres Hotel, just inside Torres del Paine National Park, and with its wall of windows framing a towering mountain, just being in the bar is an experience. The food is good, and as someone who doesn't drink, I was delighted by the incredible mocktail offerings. But the highlight of the bar is Gil himself.
Watching Gil speak about sustainability was mesmerizing, even with him speaking in Spanish and me only understanding a few words of what he said. For the details, I needed the English-speaking translator, but Gil's passion for sustainability needed no translation; it was genuine and palpable.
Federico Gil shares how Bar Pionero creates its sustainable cocktails.
Annie Reneau
On a practical level, here are some of the zero-waste practices the bar has implemented:
- Not only do they not use plastic straws but they use signature copper straws. Chile is the world's largest copper producer, so the metal is plentiful. It's also naturally anti-bacterial (though they have a sanitation process they use to clean them, of course).
- They repurpose bottles and jars into drinking glasses and tools for the bartenders. Sometimes they even combine them with copper. Check out this gorgeous glass made from an upside down glass bottle top and copper.
Cocktail glass made from a glass bottle top and copper
Annie Reneau
- They make their own mixes, spirits, bitters, vinegars, etc. from the plants that grow naturally in the surrounding landscape as well as from the organic garden on site.
- They also make vinegar by capturing and repurposing the dribbles of beer that come out of the tap after a draft beer is poured.
- They brew their own beer using pure glacial water and hops grown in the garden. The byproduct of the brewing process then goes back into the garden as fertilizer.
Glacier in Torres del Paine National Park, part of the Southern Patagonia Ice Field
Annie Reneau
- They distill their own gin in small batches, using glacial water, 13 botanicals from the natural landscape and the clay left behind from the moving glaciers. Gil says his goal with the gin is to convey the "spirit of the ice." Glacial gin. Who knew?
The gin is so unique, Gil could certainly make money distributing it around the world, but he refuses. Same with the beer.
"The world doesn't need one more gin or one more beer," he says. The most sustainable way is not to sell it outside the hotel, where it would have to be shipped and transported. "We're not thinking about how much we can sell, but what impact we have," he adds.
It's literally putting their money where their mouth is, knowing they could have a lucrative product on their hands but not capitalizing on it because of the environmental impact that would have. And it's not just a guess—Gil says the bar actually keeps track and calculates their environmental impact using various measures.
Federico Gil painting a lemon extraction onto a frozen rock from Torres del Paine National Park
Annie Reneau
On top of all of that, watching Gil craft a cocktail is like watching an artist at work. He's as passionate about creativity as he is about sustainability, and it shows. I watched him light herbs on fire and set a glass bottle top over the flame to capture their essence, then paint a homemade cold extraction of lemon onto a frozen stone from the park, then shake together various liquids created from park botanicals and put it all together into glass made of layers of jar and glass tops.
I'd never seen anything like it, and I've rarely seen anyone who walks the sustainability talk so clearly in their work. It not only gave me hope for the conservation of Torres del Paine and Patagonia (which is stunning—a place bucket lists are made for, seriously), but also made me realize how much we have to learn from one another as we strive to protect our beautiful planet.
If you'd like to see Federico in action, check out this video from my experience there:
This writer was a guest of Las Torres Patagonia. This article was not reviewed by the hotel or anyone associated with it before publication.
Photo by Taylor Heery on Unsplash
People are right to complain about being charged a cleaning fee and being asked to do chores.
In 2016, My husband and I started renting our basement apartment out as a short-term rental on Airbnb. We live in a college town and figured we'd get some guests during football game weekends and graduations. We didn't realize how many people come to our town to visit their college kids or check out the school, so we were pleasantly surprised by how regularly we were booked.
In 2019, we bought the house next door and now rent out both floors of the old house as separate units. We love being Airbnb hosts and have had a very successful run of it, with hundreds of 5-star reviews, Superhost status and lots of repeat guests.
We also don't charge a cleaning fee or make guests do check-out chores. In fact, we find both things rather loathsome.
What makes us good hosts is that we've been Airbnb guests for years. As a family of five that travels a lot, we've found far more value in Airbnbs than in hotels over the years. We love having a kitchen, living room and bedrooms and feeling like we have a "home" while traveling. We even spent a nomadic year staying at short-term rentals for a month at a time.
When you've experienced dozens of Airbnbs as a guest, you learn what guests appreciate and what they don't. You see what's annoying and unnecessary and what's to be expected in comparison to a hotel. We started taking mental notes long before we started our own rental about what we would want to do and not do if we ever had one and have implemented those things now that we do.
As guests, we know the pain of the cleaning fee, so we don't charge one.
It helps that my husband has a flexible schedule and grew up helping with his parents' janitorial service, so most of the time he cleans the apartments himself. We could charge a cleaning fee for his time and labor, but even if we were paying for outside cleaners, we still wouldn't put a separate fee onto guest bookings. It makes far more sense to us to just wrap the cleaning fee into the per-night price.
From a host's perspective, the one-night stay is where the cleaning fee question hits the hardest. Whether someone stays one night or 10 nights, the cleaning cost is the same. But spreading the cost over 10 nights is a very different beast than adding it to one night, especially from a guest's perspective. On the host side, if we had to pay cleaners without passing that fee onto guests, we've barely make anything on one-night stays. But on the guest side, a $100 a night stay suddenly jumping to $150 because a cleaning fee was added is painful, and often a dealbreaker. You can see the conundrum.
The way we see it, and as other Airbnb hosts have found, wrapping cleaning costs into the base price comes out in the wash over time, as long as you have some longer-term stays mixed in with the one-nighters. And it's a much better experience for the guest not to get hit with sticker shock on the "final cost" screen, which is already eye-popping when service fees and taxes are added on.
(I will say, this may only ring true for smaller units. If you're renting a huge home, cleaning costs are going to be higher just because it takes longer to clean. But I still don't think the full cost should be passed onto guests as a separate fee.)
As for check-out chores—asking guests to do things like start laundry, sweep the floor, take out the trash, etc.—those have never made sense to us. Hosts should have enough switch-out linens that laundry doesn't have to be started prior to checking out, and none of those chores save enough time for the cleaning people to make it worth asking guests to do it. I can see taking out trash if there wasn't going to be another guest for a while, but usually you'd want to clean right away after a stay anyway just in case it does get booked last minute.
The only thing we ask guests to do is to start the dishwasher if they have dirty dishes (as a guest, I've never found that an unreasonable request), lock the door and have a safe trip home. Don't need to pull the sheets. Don't need to take out any garbage or recycling. Those things don't take that long, but that's just as much a reason not to ask guests to do it. Annoying your guests by asking them to do something extra isn't worth the tiny bit of time it might save the cleaning people.
And you know what? This approach works really well. Approximately 95% of guests leave the apartments clean and tidy anyway. In seven years, I can count on one hand how many problems we've had with guests leaving a mess. That's been a pleasant surprise, but I think part of the reason is that guest are simply reciprocating the respect and consideration we show them by not making them pay extra fees or do chores on their way out.
To be fair, it probably also helps that we aren't some big real estate tycoon that bought up a bunch of apartments and turning them into short-term rentals run by impersonal management companies. People's complaints about how short-term rentals impact local housing economies are legitimate. We're more aligned with the original "sharing economy" model, renting out our home to guests who come through town. And in a small college town with a large university, there often aren't enough hotel rooms during busy weekends anyway, so it's been a bit of a win-win.
I think being right next door, having personal communication with our guests (but also leaving them their privacy), and not charging or asking anything extra of them makes them want to be respectful guests. From our perspective, both as guests and hosts, cleaning fees and check-out chores simply aren't worth it.