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Apple has a lot of love for San Francisco's hipsters. Earlier this week, BuzzFeed pointed out that the tech giant's Apple Watch website catered to their interests, with references to bicycling and street art.

Most noticably, there are half a dozen references to Tartine, a small bougie bakery and café in San Francisco's Mission District. Customers queue up around the block and shell out upwards of $10 for some decadent pastries.

The James Beard-winning bakery is famous for its breads, made from locally milled organic flours, sea salt, water, and wild yeast, and baked on a stone hearth in-house. In April, Tartine merged with Silicon Valley's favorite coffee house, Blue Bottle, and announced plans to expand to Los Angeles, New York, and Tokyo within the year.

The Apple Watch website showers Tartine with affection in its screenshots of the product. Below is a reminder for lunch with Ken at Tartine.

Can't get enough of that Tartine.

Here's a more subtle nod to the bakery's location.

And a more obvious reference, with Tartine pinned on the map.

Here's what it's like at Apple's beloved bakery. In the a.m., customers line up to get their hands on Tartine's signature breakfast item: the morning bun.

Sunlight streams into the high-ceilinged café.

Hip graphic prints adorn the walls.

The mouthwatering aroma of baked goods emerging from the oven fills the space. 

How's a techie to decide what to order? Here's the popular morning bun, topped with cinnamon sugar and candied orange. It costs $4.20. Coincidence?

The Croque Monsieur layers melted bechamel, gruyere, and ham on a crisp, thick-cut slice of levain bread. It costs a cool $10.75.

The menu offers both savory and sweet treats, such as the brioche bread pudding topped with seasonal fruits.

With Blue Bottle raising $70 million in venture capital this week, Tartine is on a fast-track to becoming Silicon Valley's next biggest venture. Stop by 600 Guerrero Street in San Francisco's Mission District and judge for yourself.

SEE ALSO: Why people are crazy about Blue Bottle, the coffee chain that just raised another $70 million from tech investors

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The capital of South Sudan, Juba, has been named the most expensive city for expatriates.

That's according to the annual ranking by global consulting firm ECA International. 

This ranking was calculated by looking at inflation and exchange rates, and comparing the prices of a number of items and services like-for-like, to see exactly how expensive it would be to maintain the same standard of living in the new country.

The ranking is intended to help companies estimate the costs of employees living abroad of international assignment. For a city like Zurich, Switzerland, the high cost of living in the city and the unfavorable exchange rate are the biggest factors contributing to its high ranking.

However, for a city like Juba — which is in the poorer, newly formed country of South Sudan — the markup on the items an international employee might request or need is a lot higher. There has also been a flood of foreign aid groups, international diplomats establishing embassies, and oil companies bringing in international workers, driving the prices of these imported goods up. Juba has shot up to the number one spot after sitting at number nine on last year's list.

Here's ECA's full list:

SEE ALSO: The 10 most visited cities in the world

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Alki David, the Greek Coca Cola bottling heir who has earned the title of "bad boy billionaire," is tired of his Italian-style villa in Beverly Hills.  

The listing says the price is available on request, but The Los Angeles Times reports that David is asking $35 million for the property. 

The two-story home packs six bedrooms, 11 bathrooms, and more sitting rooms than you can count. 

Marc Noah of Sotheby's International Real Estate has the listing. 

An Italian-style villa with 16,000 square feet of living space is now for sale in Beverly Hills.

The mansion is listed for a reported $35 million and comes with a private gated driveway.

As you enter the grand foyer, a horse sculpture greets you. (The house has various horse-themed rooms.)

Congratulations on making it to another casual Friday in your casual office!

We understand this is your time to push the envelope with professional style, and we want you to look great.

With the heat on, you may be eying your shorts in the morning, wondering if you can make that move, questioning if you'll instantly become "that guy who wore shorts that one time."

Here's how to bare your legs at your nine-to-five without losing your dignity.

Be Absolutely Sure

Around this time of year, a lot of companies will send out memos regarding office dress codes.

These will sometimes have a bolded line from your human resources coordinator that's explicit about what's up below the waist.

Obviously, if it says no shorts, you can stop reading now.

Don't break the HR law. If it's not explicitly spelled out, read your field of cubicles and consult with your coworkers with good taste. If after that, you're in the clear, please continue.

Assess Your Day

If you've got a big meeting coming up with some clients, your bosses, or any big wigs, you should just play it safe. Stick with pants, man.

Though your typical work day may allow for some breezy shorts, you want to bring your A-game when you're expected to. Save the shorts for an easy day.

Make 'Em Nice

The main reason shorts are discouraged from the workplace is because they're super-casual and can easily read unprofessional. And they're right to be!

If they're cargo shorts with frayed bottoms, that is. Go for something tailored that feel more like short pants than shorts. Leave the cargo pockets out, and make sure they hit just above your knees. No fraying!

Wear a Collar

We're very into shorts with T-shirts, and T-shirts with pants, but when you double up on the casual factor, you're in weekend territory. A collared shirt is the only acceptable above the waist move for professional shorts. We'd leave the polo shirt and shorts combo at home though, as this isn't the country club. Tucking is up to you, but it will look a little more elegant if you do. If you really want to class it up, throw on a light cardigan or a jacket (like godfather of shorts Thom Browne).

Avoid Sneakers

This is the same concept as the T-shirts. Throwing a pair of sneakers on, even a very minimal and luxe pair—makes everything entirely too chill. Strap on your double monks, slip into your drivers, or a pair of loafers. Leather and suede only.

Treat Your Legs Like Your Face

We presume you take pretty good care of your face. You keep it nice and clean, groomed, and as blemish-free as possible. If you're going to show your legs to the world, you should think of them the same way. Should you be covered in bruises from mountain-biking, suffering from some dry skin, or rolling with tan lines, maybe this isn't the move for you. Remember, you're trying to present an overall nice package.

Steer Clear of Prints and Patterns, Everywhere

Your shorts should be solid, and they should be dark, too. But you should be avoiding loud prints everywhere else, too. You're not on vacation, dude! Prints can be artfully mixed with suits just fine, but we suggest keeping everything relatively simple with shorts. Something subtle is okay, but anything more reads very "leisure time." That's for after 5:00 P.M..

SEE ALSO: How to dress like a professional on hot summer days

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Team bonding activities are a staple at any startup. 

For engineers at Thrillist Media Group, the New York-based ecommerce and content site started by Ben Lerer and Adam Rich in 2004, team bonding comes with a healthy serving of bacon and eggs. 

They call it a "Techfast." One morning each month, the tech team comes together to cook a big, potluck-style breakfast. 

"In this industry — and city — it's easy to have team bonding happy hours, but it's a challenge to find team activities that don't center around alcohol and can include people who don't want to give up time outside of work," Annie Trombatore, Thrillist's VP of Product, said to Business Insider. 

Techfasts became a tradition by accident. A few years ago, the product team went out for drinks after launching a big new project that had kept them in the office late. 

"While deep in 'celebration,' some of the guys volunteered to make everyone breakfast the next day," Trombatore said. "No one believed them, but lo and behold, a portable griddle and literally pounds of assorted breakfast meats showed up."

The team meal was such a success that they decided to do it on a more regular basis. Now it has become such an event that most of Thrillist's 350-person staff attends. 

"I think the first time we opened it up to other departments was pretty memorable," Trombatore said. "They just didn't realize how seriously we took it, which was fun to see."

Each Techfast follows a theme, from a "Christmas in July" celebration with hot cocoa and Christmas tunes to a St. Patrick's Day party where green pancakes are served. 

The adorable Neptune, a golden doodle who spends his days at the Thrillist offices, is usually the star of the party. He even has his own title: Lead Pawgrammer. 

At last year's Halloween party, held a little bit later in the day, pumpkins were hollowed out for drinking games. 

For June's Techfast, the team went all out on the luau theme, making a palm tree-shaped tower of donuts and distributing leis to attendees. 

Cereal was served from beach buckets, and people could help themselves to fancy tropical drinks.

"We try to make it as easy as possible for people to be involved, so while some people are more adventurous and choose to scour Pinterest and tackle some crazy, on-theme, frosted masterpiece, others simply reference the shared doc of needed supplies and pick something up on the way to work," Trombatore said. 

"It's really amazing to work in a place where we can have such fun inside the office walls," Trombatore said. 

Neptune definitely had a good time, too. 

SEE ALSO: There's a cool new thing tech billionaires are spending millions on instead of Ferraris and private islands

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Some entrepreneurs who have made billions off of their tech ventures like to spend them in some pretty extravagant ways, whether it be on private planes, summer homes, or even an entire island. 

Others turn to more-philanthropic efforts, choosing to donate their wealth to different causes through foundations and trusts. 

We've rounded up some of the most generous people in tech, all of which have decided to donate large portions of their wealth to charity rather than leave all of it to their children. 

Microsoft cofounder Bill Gates

Gates has been open about his decision not to leave his $84.9 billion fortune to his three children. They will reportedly inherit just a small slice, about $10 million each.

"I definitely think leaving kids massive amounts of money is not a favor to them," he said in a Reddit AMA in February. 

He founded the Bill & Melinda Gates Foundation in 1994, and it currently has more than $36 billion in assets. Gates also teamed up with longtime friend Warren Buffett to start a campaign called "The Giving Pledge," which encourages other billionaires to donate at least half of their fortune to charity. 

AOL cofounder Steve Case

Case helped millions of Americans get online, and now he's donating much of his wealth to developing other technologies.

He founded the Case Foundation in 1997, which focuses on using technology to make philanthropy more effective. He also started an investment firm called Revolution, which invests in startups outside of Silicon Valley, and signed the Giving Pledge.

"We share the view that those to whom much is given, much is expected. We realize we have been given a unique platform and opportunity, and we are committed to doing the best we can with it," he and wife Jean wrote. "We do not believe our assets are 'ours' but rather we try to be the responsible stewards of these resources."

Salesforce CEO Marc Benioff

Benioff recently launched a campaign called SF Gives, which challenged tech companies to raise $10 million for San Francisco-based nonprofit programs in just 60 days. 

He's encouraged other corporations to follow his 1/1/1 model, which says that a company should donate 1% of its equity, 1% of its employees' time, and 1% of its resources to philanthropic efforts.

He and wife Lynne have also personally given a total of $200 million to the children's hospital at UCSF. 

Even though it's halfway through 2015, there is plenty of time left to book an amazing trip this year. 

We looked at major developments, cultural trends, and global festivals to find the hottest places to travel around the world in 2015.

From the Philippines to Peru, here are the best places to travel this year.   

Japan will continue to be a bargain destination for travelers.

Tourism in Japan has taken a hit since the 2011 tsunami hit the country's coast and ricocheted into a nuclear disaster at the Fukushima Nuclear Power Plant. Since then, the Japanese government has cleaned up the countryside and launched a massive public-relations campaign encouraging tourists to come visit. Pair that with a sharp decline in the value of the Japanese currency, and you get a country that's ripe for tourism.

Traditionally one of the most expensive countries in the world, Japan is quickly becoming a bargain destination that's luring in travelers looking for a deal.  More than 16 million visitors traveled to Japan last year, with more expected this year. Most tourists are heading to Tokyo, which is also busy preparing for the 2020 summer Olympics, but there are plenty of incredible attractions all over the country.

Lima, Peru, will maintain its status as the foodie capital of South America.

Lima, Peru has been slowly building its reputation as a city for foodies, cementing its status most recently when the Latin America's 50 Best Restaurants Awards gave the coveted top spot to the city's Central restaurant. (The restaurant also ranked at No. 4 on the venerable list of the World's Best Restaurants.) In total, eight of 50 restaurants on the prestigious list were in Lima.

The Peruvian city is home to everything from Michelin-starred restaurants to hole-in-the-wall cevicherias that will continue to draw in foodies from around the world.

"Frozen" fans will continue to flock to Norway to seek out Elsa and Anna's fictional Arendelle.

"Frozen" became the highest-grossing animated film of all time, and with its increased merchandising and announcement of a sequel, the "Frozen" craze will only continue to grow. Set in Arendelle, a fictional kingdom in Norway, "Frozen" shows a gorgeous landscape of lakes, waterfalls, mountains, and fjords. Fans of the animated film are now seeking out real-life Arendelle in Norway. The country has seen a huge growth in tourism since the release of the film, with tour operators reporting a 40% increase in sales.

Bergen, a city on the west coast, was the inspiration for the film. Voss is also popular with fans for its nearby fjords, glaciers, rivers, and lakes. With its small fishing villages and breathtaking cliffs, the Lofoten Islands will also attract Frozen fans. 

Keep reading to find out more about 'Greige" >>

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The legendary foul weather boot that pretty much everyone was trying to purchase last year is finally back in stock.

The boots, which are L.L. Bean's legendary Bean Boots, famously sell out every winter after having undergone a sharp popularity spike in recent years. 

"They’re all over college campuses and high schools,”  L.L. Bean spokesperson Carolyn Beem told Boston.com. “Without changing anything, they’re back in style.”

In December, Boston.com reported that between 60,000 and 100,000 pairs were back ordered. Bean sold approximately 450,000 boots last winter — which is a new seasonal record. 

Luckily for anyone in the market they are now able to be purchased like any other L.L. Bean item. 

What's causing everyone to go nuts for these shoes? Well, they're not trendy on purpose, however. In fact, L.L. Bean hasn't changed a thing. They're still handmade in Maine in a nearly identical way they were about 100 years ago.

Here are a few other reasons the boots have enjoyed a resurgence:

• "Legacy" products are incredibly trendy now. Consumers, especially millennial consumers can connect to with history and a bulletproof track record — both of which the Bean Boot has in spades. L.L. Bean's founder, Leon Leonwood Bean, started selling his Maine Hunting Shoe back in 1911 — which is where the Bean Boot comes from.
• Their slightly goofy aesthetic is back in style. The "normcore" Americana sensibility the boots give off, along with the aforementioned legacy, are both very "in" right now among a lot of demographics — especially young urbanites.
• The boots are an incredible value. The base model is only $99, and comes with LL Bean's unconditional satisfaction guarantee. Bean even lets you decide if you're satisfied, so you can bring back your boot any time you want for virtually any reason — no questions asked.
• Speaking of bulletproof, that's exactly what Bean Boots are. They're well-known to be completely flawless from a functionality perspective. They are truly "buy it for life," and many owners see the boots perform for decades without replacement.

Now's probably the best chance to grab yourself a pair. They'll likely be sold out again by next fall. 

SEE ALSO: 18 things every modern gentleman should have in his closet

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Friends don't let friends walk down the aisle without a memorable "last night of freedom." 

But before you start stuffing your wallet with singles, there are some bachelor party rules you should know. 

Heed these tips and you'll actually remember all the fun you're about to have.  

RULE #1: If you’re the best man, you’re the party planner.

First order of business: find out what the groom wants to do. Does he want to tear up Las Vegas, or would he rather sit around with his buds and smoke cigars? Not all bachelor parties involve tons of booze and strippers. If he doesn’t want strippers (perhaps because of an agreement with his fiancé), don’t “surprise” him. Once the groom decides the night’s festivities, it’s your job to make them happen.

RULE #2: The groom pays for nothing.

All costs should be split equally among those attending the party. So if you’re going away for the weekend, start saving your pennies. Best man: it’s your responsibility to collect the money, so start early.  

RULE #3: The guest list is the groom's call.

Some grooms want to invite family, friends, and colleagues, while others only want friends. Bottom line: it’s his call. If you have a problem with someone on the guest list, remember why you both are there and avoid conflict. 

RULE #4: No hazing.

Do not embarrass the groom and certainly do not put him in danger, unless you want to explain to the bride why her soon-to-be-husband is wearing a cast.  

RULE #6: Don't act like you're at a frat party.

A few shots in honor of the groom is fine. Chasing shots by shotgunning beers? Probably not. Like I said earlier, you want the groom to actually remember his last night of freedom. Drink and be merry, but if the groom ends up sunburned on a rooftop, you've gone too far. 

RULE #7: Figure out transportation before the night (or weekend) starts.

Best man: put this on your growing to-do list. Plan how guests will get to and from the destination — especially when alcohol is involved. Having a member of your crew commit to being the designated driver is great, but if no one's volunteering, you need to arrange for car service. Remember: the groom pays for nothing.  

RULE #8: The party isn't over until the groom says it's over. 

If the groom wants to stay a little longer, you stay. If he wants to leave, you leave. If he thinks you’re drinking too much, you switch to water. Without the groom there would be no bachelor party, so he is in charge of everything.  

SEE ALSO: 9 things you should never do at a party, according to a longtime butler

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Smartwatches may talk, but a vintage timepiece should speak to you.

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Because we can't bear the idea of you cooking a bad (or just shy of delicious) burger, we talked to a fourth-generation butcher about how best to cook a burger in your kitchen or backyard. 

While any home cook can throw a patty in a skillet, it's only the studied burger enthusiast who unlocks the real secrets.

Enter Jamie Schweid, executive vice president/co-butcher of Schweid & Sons, a purveyor of ground beef that was founded in the late 1800s on New York's Lower East Side.  

Here are some of the little-known burger tips he taught us: 

1. Always lay the burger cheese-side down on the bun.

This way your bottom bun won't get soggy, and your burger will taste better.  

2. Don't just toss the patty on the grill. 

If cooking outdoors, use a grill mat or camp griddle to ensure a nice sear and keep your patty from sticking or losing its shape.

3. Forget that frying pans even exist.

If cooking on a stovetop, a cast iron skillet is the best way to get a restaurant-style crust on the patty's exterior.

4. Fat is your friend. 

For a juicy, delicious burger, opt for meat that has a 75/25 lean to fat ratio.  

5. Always pre-heat and pre-oil your cooking surface.

Pro tip: Cook some bacon and use the fat as your oil!  

6. Don't bother with pulling down your hood. 

Closing the lid on your grill does not aid in cooking the burger, only in melting the cheese (that is, if you're putting the cheese on top, where it definitely should not be). 

7. Your patty should weigh no more than eight ounces. 

Any larger than that will jeopardize your ability to cook the burger to a perfect medium rare.  

8. Cold hands form the best patties.

Try rubbing a piece of ice on your palms just before shaping. Wash your hands with soap and water before you get started.

9. NEVER put a burger on a non-toasted bun.

The juices will run out and ruin it. The only exception to this rule is sliders, which should be served on squishy or potato rolls, with cheese on the bottom, of course.  

SEE ALSO: The top 10 fast food burgers in America Read more: http://www.businessinsider.com/top-10-restaurant-burgers-in-america-2015-5#ixzz3csDzTY51

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“I bet you are thinking I’m a little bit crazy,” says Martin Riese, as he cracks open a tall glass cylinder of crystal-clear water. A wide toothy smile breaks across the German's face. “That’s totally normal."

Riese is the water sommelier for the Patina Group in Los Angeles and has been certified as such by the German Water Trade Association since 2010. He and I are sitting in the sunny dining room of the Ray’s and Stark Bar, a restaurant tucked into the courtyard of the Los Angeles County Museum of Art. The restaurant has a “water menu” of more than 40 pages and dozens of water choices, each detailing its mineral content, “taste,” and place of origin.

In front of us are five distinctly shaped bottles of water, which sell for between $8 and $20. It’s not quite the price of a quality vintage wine from Napa Valley, but, for a product which most people expect to be free, it can have some sticker shock.

“When people look through my water menu, their minds are blown,” Riese says. “They realize that water has value … Sometimes they see that I have a bottle for $20 and they think I’m insane.”

Riese begins his water presentation by paying homage to the artistic scene in Los Angeles.

“I believe everyone on this planet has something to offer. Here, there are amazing painters and artists. Painting is their gift. I cannot paint at all. I have a special palette,” he says.

He is passionate about his subject and it shows. Riese has been tasting water since he was a 4-year-old boy in northern Germany. His parents, who worked in hospitality, often took him to vacation hot spots all across Europe. His first concern was always tasting the water from the tap.

"It was fascinating to me that everyone said it’s all tap water and none of it tasted the same to me. I couldn’t understand why everyone called it the same thing,” Riese says.

What he was tasting was the different total dissolved solids (TDS) level in each tap water. All waters have TDS levels ranging from the very low (between 10 and 40) to the very high (up to 7,000). Those with high TDS levels have a large amount of minerals like potassium, calcium, and magnesium in the water. It can have a huge effect on taste. Generally, waters with higher TDS levels are saltier, harsher, and “harder.”

Riese serves only spring and minerals waters that have been filtered by a natural aquifer, giving each water its own flavor, character, and mineral content, determined by geology, soil, and the climate of the place that it's from.

Mass-produced waters like Dasani and Aquafina  — which are not on the water menu — are purified waters, meaning they have been filtered to remove most impurities and minerals. While Riese admits they perfectly fine to drink, he thinks they all taste the same. He finds that boring.

"A good water should come from nature, not a factory,” Riese says.

The first water he opens is a familiar bottle — Voss. I've had Voss a few times, though I have to admit I am woefully under-informed on different water types. I had long assumed that Fiji and Voss were more expensive than Poland Spring simply because of their unique bottle shape.

The Voss bottle is cold but not too cold. According to Riese, it is at the perfect drinking temperature: 59 degrees Fahrenheit. Just cold enough to be refreshing but not so cold that it will give you a stomach ache.

Voss comes from Norway and is made from glacier water, which is very pure, Riese tells me. 

My skepticism is running high, because, frankly, my first sip tastes like any other cold, refreshing water. Riese says there’s a reason for that. Glacier waters tend to have a very low TDS. Voss’s TDS is 40, about the same as most purified bottled waters. In addition, he says, it’s very hard to taste a difference until you have something to compare it to.

He brings a bottle of Iskilde close. It is smooth and oblong like a bottle one might find filled with a miniature ship. Iskilde water comes from an artesian spring in a conservation area in Denmark. The spring was discovered by a retired insurance broker and his wife, who had wanted to build a house on the property. Before approving the land for a well, the Danish government required the couple to have the water on the property tested by a lab. The water turned out to have oxygen that was more than 8,000 years old and a unique blend of minerals, having passed through 150 feet of alternating layers of quartz sand and clay.

As Riese pours the Iskilde into the glass, I notice that glass looks like it is filled with sparkling water. While it doesn’t look quite like seltzer, there are tons of bubbles. Riese fills me into why. Iskilde isn’t a carbonated water, but it does have an exceptionally high oxygen content because it passes through an air bubble in the ground on its way to the spring. When the water is poured out of the bottle, the oxygen dissipates as the pressure from the bottle goes away, leading to the bubbles.

“I’m not Jesus. I can’t turn water into wine. I’m more like David Copperfield. I can do magic with water,” Riese says with a laugh.

So what does 8,000-year-old Danish spring water taste like? Pretty good, it turns out. The taste is earthy when compared to Voss, which tastes acidic when I go back to drink it. The texture between the two is the most noticeable difference. If Voss could be likened to skim milk in texture, Iskilde is more like 2% milk.

The TDS level in Iskilde is 400, 10 times the mineral content of Voss.

I marvel at the two glasses, switching back and forth between the two to keep trying to taste the difference. Riese explains that most people don’t think about the taste of water because it requires so much effort.

“When we taste things, we actually rely on three senses: taste, sight, and smell. Water is tough because you can only rely on taste. It hopefully has no color or odor,” Riese says. 

I have to admit, I wouldn't have thought twice about the difference between the two if I weren't sitting there doing a "water tasting." But when you focus on tasting the flavor, the difference in taste is undoubtedly there.

The next water bottle has an attractive angular shape and a label that looks trendy. It’s called Beverly Hills 9OH20 and, of course, it’s Riese’s personal brand. If this is where your BS-meter goes haywire, don’t worry. Mine did, as well. But considering the previous water revelation, I give him the benefit of the doubt.

9OH20 comes from a spring in the Sierra Nevada mountains, which is then combined with a “special chemical formulation” of minerals "to craft the perfect pairing water.”  The water’s special formulation  — some combination of magnesium, silica, calcium, and potassium — is supposed to accentuate the taste of wines, spices, cheeses, and other foods.

"Water changes the taste of wine because you drink it right next to it," Riese explains. "A water that is perfectly balanced can actually lower the tannins in the wine so that you will taste more fruit components. That was the concept behind 9OH20. I’ve crafted a water with the ability to lower acidity and spice levels.”

I’m not taking him at his word. I tell him to get some foods to try with the water. He has his waiter bring over fresh blue cheese and a red chili paste. I try each and then chase it with a sip of the water. He tells me 9OH20 should make the taste “open up,” whatever that means. While I don’t notice anything different with the blue cheese, the chili paste is noticeably more aromatic and not as painfully spicy after drinking the water. According to Riese, that’s because the water has silica, which helps the palette deal with the spice.

The next water is Vichy Catalan, the No. 1 consumed sparkling water in the country. It has a TDS level of more than 3,000.

According to Riese, Vichy Catalan is a popular water in Spain because of the country’s climate. People lose a lot of minerals when they are sweating, and Spaniards drink Vichy to replenish those minerals. In addition, Vichy’s high mineral levels give it a very salty taste, which pairs well with the rich and salty foods of Spain.

Indeed, when I try Vichy, I find that it has a very sharp, salty flavor, but whether the flavor is sharper than that of any other sparkling water like Pellegrino, I have no idea. 

The last water is very special, Riese says. He only has 10 bottles of it, which he uses exclusively for tastings. The bottle is squat with a golden top and golden writing on the side — Roi. It comes from the Rogaška Spa and Health centre in Slovenia and has long been used as a medication water, renowned because it has the highest concentration of magnesium of any water in the world. The company behind ROI explicitly states on its website that its water is a health product and is not intended to “quench thirst.”

I soon find out why. Roi’s TDS is 7,400, which is “insane,” according to Riese. When I try it, I find it has a very strong bitter, metallic taste that I immediately associate with tonic water. While the taste is interesting, I doubt I would ever drink it for fun. I wouldn't say the taste is exactly unpleasant, but it’s certainly off-putting.

Riese acknowledges this, saying he would never recommend it to be drunk with a meal. Instead, he says that Roi is best for two things — with your pre-dinner cocktail or after a night of drinking. It works pre-dinner because the high mineral content prepares your stomach for a meal and helps with digestion. It works after a night of drinking because the high mineral content replenishes the nutrients lost while drinking. The carbonation also settles upset stomachs. I would love to put it to the test, but unfortunately, Roi isn’t currently distributed in the US. The next time I’m in Slovenia I’ll have to give it a try.

Riese sits back satisfied. I taste each of the waters again to make sure I wasn’t going crazy. Each tastes distinct. He asks me which one I prefer. I point to the Iskilde without hesitation, surprising even myself. It had just the right balance of minerals. As if to emphasize his point, Riese points to different tables around the Ray’s and Stark Bar, each with a different brand of sparkling water.

“You were skeptical? That’s okay, I was skeptical too," Riese says. "I was skeptical that [the water menu] would work, but I like variety. It looks to me like other people like variety too.” 

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Leave it to San Francisco to disrupt the foundation of a well-balanced breakfast. Toast is beginning to go the way of chocolate, cheese, and coffee — becoming "artisanal."

The Mill, a café and bakery near the Alamo Square neighborhood of San Francisco, sells slices of toast that make the mushy slices of Wonder Bread from your childhood look like water crackers.

The Mill's inch-and-a-half-thick slabs of doughy goodness are toasted on high and served with locally sourced butters and jams.

And they come at a price — a whopping $4 for a single slice.

Not surprisingly, the media has not been kind to the trend's proprietors, saying that it reaches "an incomprehensible level of pretentiousness." We spoke with The Mill's co-owner and toastmaster Josey Baker — yes, his real last name is Baker and his title is "toastmaster" — about why artisanal toast is the greatest thing since sliced bread.

In summer 2011, Baker, a born and raised Vermonter, got an invitation from the founder of a local coffee chain, Four Barrel Coffee, to collaborate on a café near Alamo Square. Baker had previously been baking bread in his home kitchen and delivering loaves to bakeries, pizzerias, and grocers on his bike.

Baker's answer to the collaboration question: "After I s--- my pants I told him yes."

As the café — which is now a sunbathed space with wood-beam ceilings and graphic prints on the wall — was being built, Baker ran a pop-up tent on location. They wanted to offer customers something to eat with a cup of coffee, and since Baker didn't make cookies, croissants, or muffins, he brought his toaster from home and got to work.

"At that point, it wasn't, like, 'We're going to become known for our toast.' It was my way to eat bread, and people responded strongly to it," Baker says.

The toast quickly picked up momentum, thanks in part to Baker's simple combinations of toppings. "Growing up, I would eat toast with butter and cinnamon sugar," Baker says. "It's actually not very creative, but it did seem to strike a chord with people."

The Country bread, which uses a blend of bread flour and whole wheat, sourdough culture, and sea salt, is prepared Baker's way. Quickly after introducing the dish, it became The Mill's first runaway hit.

Today, The Mill serves 400 slices of toast on the average weekend day, with as many as six four-slice toasters going at once. The menu has three toasts and a weekly special, based on seasonal ingredients. Customers can mix and match spreads, such as almond butter, strawberry and blackberry jam, maple syrup, and a housemade version of Nutella.

Each loaf takes about 48 hours to complete, and it all begins with the grain. A beautiful birchwood mill sits in a closet-sized room and grinds 300 pounds of whole grains into flour every day. They never sift out the germ, the part of the grain that contains many B vitamins, protein, minerals, and healthy fats, so the bread keeps its nutritive qualities.

The Mill uses a lot more water in its recipes that most bakeries, because a moister dough makes for a moister bread. This does make it more difficult to shape the loaf by hand, however.

Breads bake in the oven between 30 and 120 minutes depending on the size and type. They emerge crispy on the outside, with burnt ends adding texture and flavor, and soft and chewy on the inside. Finished loaves never sit out more than a day and a half.

While whole loaves are The Mill's bestsellers, it's the toast that draws people in.

One of the most popular items, the Dark Mountain Rye, uses 100% freshly milled whole rye grain and is chock full of sea salt and sesame, sunflower, and flax seeds. It's topped with cream cheese, salt, and fresh ground pepper.

The bakers encourage substitutions and original combinations of toppings. This customer ordered the Whole Wheat Bird Bread, made with millet and sunflower seeds, slathered in almond butter and sprinkled with salt.

I ordered the No. 2, a slab of Whole Wheat Bird Bread with melted butter and strawberry jam, running me the aforementioned $4. My mouth watered watching it come together at the toast bar.

The toasters looked like they would belong on my kitchen counter — nothing fancy. My piece of toast went in for about a minute before being flipped and cooked an additional minute.

Order up! The melted butter and strawberry jam ran over the sides, and it was beautiful.

At first, I was surprised by how difficult it was to cut the crust with a butter knife. Baker wasn't kidding when he said he likes the ends burnt. But the crispness added a contrasting texture to the spongy, still warm center, making for a perfect combination.

The bread itself reminded me of the quintessential whole wheat — nutty, brown, and malty — and yet, it was a far cry from the factory-made multigrain bread I buy at the grocery store. It tasted whole and unprocessed, bursting with the natural flavors of millet and sunflower seeds.

With each bite, I sopped up strawberry jam run-off. The tartness enhanced rather than overwhelmed the bread.

As someone who pays more than $4 for bagel sandwiches regularly, I found The Mill's artisanal toast a worthwhile expense. It contained high-quality ingredients, sourced responsibly, and cost less than some sugar-coated pastries at Starbucks. Most significant, the toast reminded my taste buds of the big pancake breakfasts I shared with my family in New Hampshire. It tasted, well, wholesome.

I would gladly fork another $4 again.

"For me, toast is comforting, unintimidating, and delicious. It's the same experience for most people," Baker says. "We take something very simple and try to nail every aspect of it ... You've encountered [toast] a million times in your life, but this is the best you have had."

You be the judge; visit The Mill, at 736 Divisadero St. in San Francisco.

SEE ALSO: San Franciscans are lining up to eat this sushi-burrito hybrid

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Today’s roller coasters tempt and terrify in equal measure with names like Mind Eraser and Intimidator 305, boasting hairpin turns, heavy drops and insane speeds of up to 149.1 miles per hour.

But nothing beats a classic.

We've found 9 of the oldest roller coasters around the world. Most of these rides date back to the early 1900s, and you can still ride them today. 

Leap-The-Dips (1902)

Lakemont Park, Altoona, PA

This tamely named wooden rollercoaster hails from 1902, and though it closed in 1986, the US National Historic Landmark reopened in 1999.

It’s only 41 feet tall, and its average speed of 10 miles per hour will barely ruffle your hair.

Scenic Railway (1912)

Luna Park, Melbourne, Australia

While not the oldest roller coaster in the world, the Scenic Railway is the world’s oldest continually operating one. Its dips and turns may leave you unfazed, but its stunning views of Port Philip Bay won’t.

Rutschebanen (1914)

Tivoli Gardens, Copenhagen, Denmark

The Rutschebanen may be the main attraction in the world’s second oldest amusement park (built in 1843), but it was originally designed for the Baltic Fair.

To this day it retains an operator who manually brakes the 2,051-foot ride, keeping it at a mellow 36 miles per hour.