Sous Vide is a cooking method with which you immerse vacuum sealed food in a hot water bath and cook it slow and low. The hot water bath is controlled by a water heater/recirculator with a very tight range of temperature control (to one degree F). Since proteins in particular are more temperature sensitive than time sensitive, sous vide allows one to cook and hold food for long periods of time without degradation or loss of moisture. These temperature ranges for various states of doneness are often from about 120F - 160F.

Although the term is French (it translates to "under vacuum") and the

It all started with an innocent Slack post from Paul Novaks (@novakps -- blame credit where credit is due): "This should be at 770 Chapel", linking to a video of hopscotch on a city sidwalk. A little bit of chatter with @BenBerkowitz and the ball started rolling.

And now we have a (mostly) short-term pair of hopscotch boards chalked on the sidewalk in front of the building.

My files were layed out in Adobe Illustrator CC. (Note: if using the more recent versions of AI, files for the vinly cutter need to be exported into legacy versions of an .eps file -- the default .eps export from