of the things that it’s easy to lose sight of in today’s industry is what ‘quality’ actually means. And when I say that, I’m referring to it from a few different angles. It’s difficult enough for people that are actually in the industry to know what is “good quality” and what is “bad quality”.   Whether it’s […] The post Letter from the Editor appeared first on opt MAGAZINE ..read more

 last summer, I drove out to Wisconsin to do a photoshoot at a sports car race. When I originally pitched the idea to my significant other, I had a few things in mind for what to see and do out there, but decided to let her take the reins on choosing things to do beyond our […] The post Professional Cheese appeared first on opt MAGAZINE ..read more

aiting for water to boil ranks right up there with the other great time-wasters of our lives. Watching paint dry, watching grass grow, and so on. It is, unfortunately, one of those necessary evils that we need to endure. This is usually less of a problem with proper timing and planning, but many people don’t necessarily cook that […] The post Quality Photochromics appeared first on opt MAGAZINE ..read more

Many people enjoy a good steak. Generally, however, they don’t want to know the details of how it goes from cow to plate - they just want it to be the best steak they’ve ever had. How do you know if the steak is any good? Well, you have a number of criteria - taste, texture, and smell to name a […] The post Quality Lens Designs appeared first on opt MAGAZINE ..read more

Are you really getting what you paid for? ne of the major points of high-end food tends to be its presentation. After you get to a certain point, there’s no real way to make the food actually taste better, so other things are done to make it seem more appealing, even though these efforts on presentation […] The post Quality vs Price appeared first on opt MAGAZINE ..read more

Running a great restaurant isn’t about being a great chef. While it certainly helps to know how to cook, that knowledge is only ever going to get you so far. There are many more elements that go into being able to be a success in the culinary world. As a customer, however, it’s easy to see the three […] The post Quality of Care appeared first on opt MAGAZINE ..read more

“Okay, come on Bobby, there is nothing to this.”   e sat in his rusty Pinto in the parking lot outside the store. This was his first solo flight, but it should be easy. This guy only has a few stores, so it should be an easy score for Bobby’s first day. All he had to do was […] The post The E Series Essil-aide appeared first on opt MAGAZINE ..read more

makase, as I’m sure you’ve gathered already, is a Japanese term used in an American context most frequently at sushi restaurants. The word itself roughly means “I’ll leave it up to [ the chef ]”, essentially giving the chef permission to decide what you are going to eat. Instead of selecting what you are going to eat, you entrust […] The post Omakase appeared first on opt MAGAZINE ..read more

There are a number of different choices when it comes down to what your cookware is made out of. Whether it’s cast iron, stainless steel, ceramic, or glass, everything has an upside and a downside. Some of it can come down to what, specifically you are cooking, and some of it can come down to personal preference. Some […] The post Lens Materials appeared first on opt MAGAZINE ..read more

hen you order coffee, you are concerned about just that one cup - you don’t care about any of the others that are being made and sold. You also don’t care how busy that barista is - you want your order correct, or else. It can be in those final steps before dispensing the final product that obvious errors slip through. They […] The post Verification and Dispensing Quality Eyewear appeared first on opt MAGAZINE ..read more