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smallraindrops-blog · 2 days

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Sacred Ingredients

Zagreus/Male!reader

Fandom: Hades (2019 game)

Word count: 3.3k

Summary: There was a new cook in the house

warnings: Implied reader death, no beta.

Notes:

The fic that is the reason yall have been seeing so many food posts lately.

This is the first response for the wholesome Zagreus x male reader request. I took my time with this since I wasn’t sure if I was following the prompt.

To the anon, thanks for the wait. If this isn’t what you wanted, please lmk and I will be happy to redo it. I do hope you enjoy this one.

Important: often people would use other names for the gods to avoid bringing unnecessary attention to themselves. Our reader is one of those people.

Enjoy!

One of your first memories was of your Mom holding a small bit of cake between her fingers.

It was made of thin layers of dough, heavy with sheep cheese, crushed nuts and honey, so heavy with it that the dipping honey caught the sunlight just before you bit in.

Sweet. Creamy. Nutty. All combining together in your mouth as you chew.

You groaned in pure delight as she laughed, getting you a plate with a much bigger piece. See? I told you that you would like it. Mama is never wrong. Not with food.

Just like that, food had became your life. To you, there was no better way to say ‘I love you’ than by cooking someone a good meal.

You learned how to perfectly roast fishes, how to stuffed chicken, the right moment to add herbs or how to use olive oils or butter to add rich flavors to the dish. You learned how to knead the bread, how to time the rise just right and the best spots in the stone ovens to place the loaf.

Food was everything. It was the bittersweet memory of your mama’s hand on your cheek after a sickness took her far too soon, it was a way to feed your family while working hard as a fisherman, it was a way to earn your place among warriors and kings.

You loved all of it, even as the other men had scoffed at you for enjoying women’ work. However they never turned away a meal you cooked, at home or in the war tents.

The very last thing you cooked, a recipe your mama taught you, was a simple bread, meant for dipping in wine.

Barley flour. Dry yeast from the grapes. Then you added the simple spice mix you came up with and always added in. The one that had people waiting outside for your bakery before the markets opened.

Parsley. Rosemary. Oregano. Garlic cloves smashed up and added into the bread, and just a little dash of salt.

You had set one aside for yourself for later.

You never got to eat it.

When the news came that the terrifying god of the underworld was looking for a new cook, you didn’t hesitate.

To get a spot in the house of the gods was prime time. It meant respect, a place to live and most importantly it meant regular income. That was money you can send to your mama and sisters so they can get into a better area of Asphodel.

You had spent hours over the cake.

You made sure that each layer of the dough was perfect, thin and flakey with a satisfying bite, that the cheese was the perfect amount of tangy creaminess, that nuts were crushed to the right size, that the honey was placed in the perfect spot to complement the cheese and nuts.

This had to work because your family worked hard to get the coin to order such things from the expensive shop of the boatman.

Even the neighbors had pitched in, with the promise that you will pay them back.

You took a nervous breath as you shifted on your feet, winced as the terrifying King of Below tossed aside the meal someone brought him, promptly dismissing them.

“And another one bites the dust.” The sleep god muttered as he crossed something off a list.

He looked up, blinking heavy downturned eyes at them. You and the other commoners were careful to keep their gazes low, not willing to show any disrespect to any of the gods.

The gentle one huffed and gestured for the one before you to go ahead. You were up after this, assuming that the person before you didn’t have something amazing.

The underworld King made a loud gagging sound and wordlessly dismissed the shade. Gentle one only clicked his tongue as he crossed out another line and shook his head, white curls flopping around.

“Good luck, buddy.” He told you with a cheerful grin, using his quill to point to the desk.

Did the gods normally call people buddy?

With a deep breath, you went to the looming desk, feeling like you were meeting the fates themselves.

“And what is this?” The King of those below growled, his haunting eyes locked onto you like a predatory bird. His hellhound shifted next to him, their three noses twitching at the food.

“This is a plakous, my lord.” You said, proud that your voice was stronger than you expected. “Made with wheat dough, rich honey-“

The King held up a large hand and you stopped speaking, fearing you had already lost your chance. A shade took the plate from you and brought it to their master.

You held your breath as he took the first bite, your heart no longer beat but you swore you felt it in that moment, slamming against your chest. He chewed slowly and his bloody red eyes slowly went wide.

A hush fell over the grand hall.

Then the King did something he didn’t do with any other meal, he went back for a second bite.

After that bite, he peered down at you for a long, long time.

“Is this all you can cook?” His voice broke over you like thunder. You shook your head, your hands curled up nervously

“No, my lord. I have created meals for kings and I can cook many things. Meat of all kinds. And bread, vegetables and so on.” You wished you were a more eloquent man, but that had never been needed before.

Not to mention such an education was beyond your reach.

And your food alway did the talking for you.

The king took a third bite then tossed the rest to the hellhound, the animal eating in a single swipe of its tongue. The tail wagged once, thumping on the floor.

The Wealthy One nodded slowly. “You may start today.”

The kitchen size alone would have made your mama weep with joy. The amount of fresh produce, herbs and clean grains along with plenty of meat made your jaw drop.

You clapped your hand together in thought then…You hit the ground running.

There was an endless list of tasks to be done before the kitchen would be ready to open and you went through all the tasks with horse blinders on, determination fueling you.

The first meal you officially served Master was a few of salted and peppered trout with a garlic lemon sauce with butter and herbs along with a hearty lentils soup, warm sourdough bread for the soup and sauce.

You added a fresh cucumber salad along with a large plate filled with cheeses and fruits that would compliment the fish.

When the plates came back, clean of even a drop of sauce, you felt something loosen in your chest.

Eventually you began to learn the house's routine and the many shades. You learned to always have some type of bread readied with olive oil.

You learned what went fast and what you had to jazz up to get rid of.

The most important lesson you had learned in life and one that remained unchanged even now was that most souls just wanted something that tasted like home.

It was toward the end of the kitchen hours when you heard someone take a seat.

Even at this late hour and working alone, you weren’t one to turn away a hungry soul so after wiping your hands on your apron, you turned with a smile.

“Welcome! What can I…” your words trailed off, your eyes going wide as you realized who was sitting in one of the barstools.

The Prince of the underworld gave you an exhausted, crooked grin. There was a curious gleam in those mismatched eyes, the strong lines of his cheeks softened by the dim lights of the lounge.

He was inhumanly beautiful in the ways all divine beings were.

But there was something different to his handsomeness.

Unlike the soft loveliness of Sleep, the sleek grace of the Fury or the dark shocking beauty of Night herself, this god before looked almost moral like. It was his eyes that revealed his godhood. It was the power in his broad shoulders.

You were surprised by how much you liked it.

“So you are the new cook everyone is raving about.” The Prince said, leaning on his forearms to peer at you. You saw the strength in his arms, his quick grace as he moved. Strong and muscular with thick tendons upward from the knuckles.

It was clear this god was a warrior of a sort.

Your eyes flickered down in embarrassment when you realized you were being disrespectful in your staring.

“I believe so, your highness.” You said, bowing your head in a show of respect for his position. “How may I serve you?”

“Honestly?” The Prince leaned, scanning the area behind you. “Whatever you have will work. The last cook we had working here would just give us sliced onions if we came in this late. Once he gave Hypnos a single apple peel for daring to ask for something else.”

He sounded amused, chuckling to himself at the memory. It was a nice laugh, deep and rich.

You couldn’t imagine being so rude to the gods. Your mom was a pious woman and even a quiet sigh during prayers would get you a disapproving look.

With a nod, you went to get the Prince his meal and drink.

Thankfully you had a leftover trout and tossed one onto the grill to cook as you prepared a bowl of cabbage for him, added in spices along with honey vinegar and silphium.

You had some bread and garlic cheese so you plated those as well with olives and grapes.

You decided to give him a rich red that most enjoyed, filling it up to the brim.

“Oh wow.” The prince muttered as you set everything in front of him and with a bow, you rushed back to the fish, flipping it over. Once it was ready with some garlic butter sauce, you brought it to him.

“Please let me know if you would like for me to serve you more or cook something else for you.” You told him and the prince blinked at you, his mouth filled with bread and cheese.

The prince waved a hand before you left him for his meal. He drank the wine deeply before placing it back down. You immediately refilled it. “This is plenty, my good shade. Thank you.”

With a respectful nod, you resumed cleaning up the kitchen. Counters got wiped down, supplies restocked but it wasn’t the usual relaxing routine it normally was.

You felt the weight of those divine eyes on you. The Prince was quiet as he ate but you caught quick glimpses of his curious gaze on the shine of the plates, or reflection in your knives.

It was only when the Prince left that you let yourself breathe.

Master liked large meals but only if they could be eaten quickly. The only thing you had been warned never to add was pomegranates. No one would tell you why.

The Gorgon, the creature was surprisingly sweet for all the horrible tales you heard of her kind, ate in a rush as well.

If you were smarter, maybe you could have made a clever joke about how the lowest server and the King of the Underworld ate the same way.

But one look into her smiling face held your tongue. She was always kind so you would be so in return.

The Fury was a regular companion of hers, requesting simple meals of fish and some types of roasted vegetables. Mostly she would drink deeply, often you would have a pitcher of wine put aside for her.

Sometimes Dreaded Death would join her, unwelcoming to all and cool. He rarely ordered any food, his fingers drumming on the table sounded like funeral marches to your ears.

His twin was the complete opposite, Gentle Sleep had a sweet tooth unlike anything else you have seen. Often he would ignore the dinner option altogether and eat slices of cake, candied figs or honeycombs.

If you weren’t careful around the god, plates of cookies that were meant for the whole house would go missing around him.

You still haven’t found the last two plates he stole from you.

And...

There was The Prince himself.

He was a regular now, always sitting close to wherever your work station was that day. He also was the only one who ate anything you put on a plate for him, and would shove the meal into his mouth like a starving creature. You always made sure to give him larger servings.

“Tell me your name.” He ordered you one day. His tone was deep, firm. Making it clear he wouldn’t take no for an answer. “You keep feeding me delicious food, no matter the hour. And I don't know what to call you.”

Then he added with raised eyebrows, sounding more like a playful suitor than a Chthonic god. “Please?”

You considered it, your hands still on the bowl of the hardy stew just placed before the god. You stared at the stew for a moment, then at him.

Or just past him, not willing to meet the god’s eyes, life and death danced in those unusual eyes of his.

You were a moral, a simple one at that.

You never picked up a sword, never learned all the fancy learnings that a prince might, never learned much beyond what you needed to but you knew names had powers, could decide whole destinies before a babe even wailed out their first cry.

Names could summon the gods themselves.

Quietly, you told him.

The prince grinned at you, his smile fierce and beautiful like a victorious lion. Your breath hitched, forgetting that one was to never look the gods in the eye.

Then the next words he spoke early jumped started your heart into beating once more.

“It suits you, my good cook. Call me Zagreus.”

Later, alone in the kitchen, recipes laid in front of you, you tried to will yourself to focus.

Schooling was too costly for your family especially after your Mother’s death. Your reading went far as basic words and numbers, just enough to get by in the markets.

You never needed much.

Right now, however, the recipes might as well be another language.

You were too lost in thought, several times you had already caught yourself even daring to think The Prince’s name in your mind.

What would happen if you dare to…

Zagreus.

A soft noise came behind you and You whirled around, glancing everywhere as if expecting him to appear right behind you.

He didn’t.

You realized you heard the sounds of the Wretched Broker restocking his shelves. Thankfully, he was too busy to realize that the House’s cook had gone mad simply by learning a God’s name.

Maybe you should start wearing a pot on your head.

“Zagreus.” You whispered, fingernails digging your palm nervously. “Zagreus.”

When the god didn’t appear, you didn’t know if you were disappointed or relieved.

Slowly, you learned more.

There were the loud fights between Father and Son that would cause the house to rattle. Many shades would escape into the lounge, hands over their ears.

”Tell me, do you get along with your father?” Zagreus grumbled, his plate cleared of any crumbs. His legs were bouncing, filled with an endless energy you knew you would never be able to match.

“No.” You said, not wanting to think of that man. You knew he was somewhere in the underworld but the less you knew, the better. “I suspect few do.”

Once, over a glass of white wine and a simple meal of sourdough bread and warm vegetable soup, He told you was looking for his mother.

“You will find her. I know you will.” You told him quietly, holding his stare. “Have faith, Zagreus.”

Another time, over a cake from a new recipe you came up with, Zagreus asked about you. Maybe it was the exhaustion after a successful dinner rush but you told him everything.

His smile was warm, his eyes watchful of your every move as you told him of your family and their new place you brought for them.

Your cheeks flushed when you realized he was staring at you.

“I will have to stop by then.” He teased, his hand almost brushing against yours.

“Yes.” You agreed in a whisper, your mouth suddenly dry.

“Cook me your favorite meal.” Zagreus ordered one day, not even bothering to sit down. You lifted a cool eyebrow, well used to his impulsiveness by now.

“Hello, Zagreus.” You greeted dryly, wiping your hands on your apron, not actually that upset.

Not too long ago, you would have wilted from the thought of being so playful with a divine creature but things changed.

Zagreus brought it out of you somehow simply by being himself.

“I am doing well, thank you.” You continued to teased despite his oddly serious expression.

Zagreus blinked, then chuckled with a bright grin. “I am a horrible influence on you, I fear.”

You laughed, cheeks flushing at his smile. “I am afraid so, your Highness. Now what is this about a favorite meal?”

“Yours. I want to know what your favorite food is.”

“Oh.” You grabbed an apple, rolling it in your hands for something to do. Butterflies dancing in your stomach as Zagreus leaned in, his hands on the counter. This close, you caught the scent of copper.

unwillingly, your gaze tangled with his, caught like a fly in a complex web. A stray thought reached you, could a mere fly understand the geometric structure, beauty of such things?

You swallowed nervously. “It’s nothing special, Zagreus. Just something my mom cooked up for me.”

Zagreus narrowed his eyes, his jaw firm in his resolve. “Excellent, then. I trust you have all the ingredients you need?”

You nodded but opened your mouth to dissuade the prince from his idea, however he was already walking away, “I expect a meal to be waiting for me when I get back!”

One day, staring at a wooden spoon in your hand, cake batter dipping from the tip, you realized that Zagreus had became someone very, very dear to you.

Morals and gods didn't mix together well. At least, not for the morals. Cracked eggs and spilled milk and all left would be a big mess with no one to clean it.

What did it mean when a shade, a mere ghost of who you were, was in love with a god that shone like the sun, whose very presence made you felt like you were alive once more?

When Zagreus returned, his hair was still damp from the Styx river and you had to look away from his beauty.

Quietly, you put the final touches on your favorite meal. You swallowed nervously as you picked up the plate and went over to him.

Thin layers of dough. Creamy cheese. Crushed nuts. Honey.

A long ago memory of your mom's smiling face as she watched you take a bite. Sunlight made her golden and immortal in that singular moment in your very heart.

You offered it up like the cake was a sacrifice, like you were offering yourself up to the god to make the final decision of the worth of your mortal soul.

“This is the first thing I can remember my mom making for me.” You whispered, your work rough fingers curled nervously against the counter. “This meal is what got me a job here. I got to know you because of this cake.”

Zagreus took a small bite, then closed his eyes in bliss. He said your name with a weight that you never heard before.

When he looked at you, his expression gentle and hopelessly fond, there was no need for more words.

When he kissed you for the first time, he tasted like home.

#x male reader #x male y/n #hades zagreus

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roaring-screaming-20s · 9 months

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Sourdough is solar punk and communism and all the good things

Sourdough is the gift that keeps giving. It's an ancient tradition that's been shared and passed down between neighbors, friends, families, lovers, and communities. You can create the magic goo (sourdough starter) yourself from just flour and water, then spread it to others, or get a starter from someone else, often one that's decades (or even centuries!) old. Once you have starter, you don't have to buy yeast from the megacorporations that are killing the planet grocery stores. Or sandwich bread. Or dinner rolls. Or cinnamon rolls. Cookies. Tortillas. Bagels. Pie crusts. Pizza. Naans. Flatbread. Croutons. Bread crumbs. Pancakes. Waffles. Crumpets. Garlic knots... you see my point. And I'm certain there's way more.

You will still have to buy flour for feeding starter and baking ingredients for whatever you're making, and a water that's acceptable for your starter. However, you'll know what's in your food, you know how it's made- with love/care in it, as fresh as you can get it. And you will support the systems that devastate our planet and bodies and country slightly less. If you can secure a direct supply of grains (then mill them yourself) or flour, say from a farmer's market or friend, you can be completely independent for stuff that's purely bread- loafs, sandwiches, buns, etc. You can also source most baking ingredients in sustainable ways, such as farmer's markets or growing them. You can choose how deep you want to go with this. Think about how much of your diet is bread/grains, and how much that affects your wallet and health (not the carbs, but the preservatives/fake ingredients/contaminants)

What about disabled people? Busy people?

That's the beauty in sourdough. While establishing a new starter can be tricky, if you buy/are gifted and established one, it's VERY forgiving and can be flexible. You can feed it daily and make stuff multiple times a week, OR you can stick that bad girl in the fridge and feed a little flour and water every two weeks to every few months- whenever you have time to bake and are feeling excited/able! Baking takes some time, sure, but most of that time is letting the thing just sit, so it's not too bad labor wise. And the discard that you accumulate is both an ingredient AND a back up starter in the event your starter dies. Reactivate it by setting it out and feeding or simply dry it out, powder it, and store for up to, oh, a few thousand years. You can then rehydrate it and reactivate when you're ready.

It's good for your gut, great for diabetics, AND most recipes are friendly to peeps with gluten issues because the longer doughs does the big ferment, the less gluten it has!

If you're not self sufficient and homesteading or whatever the ideal solar punk communist dream is, that's ok. You will still have to buy some things. But sourdough is one of many steps you can take to make yourself less dependent on the rich jerks who own everything and poison us. Happy baking! Get involved! Talk to people about it! Trade starter/baked goods for other things! Mutual aid and mutual support!

(all pics are my baking)

#sourdough #solarpunk #community #communist #baking #mutual aid #mutual support

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mincedoaths · 11 months

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last update 11/4/23

rajinikanth. 70. cis man. he/him. ┊┊ cerberus corp has been watching KINTAN NAIK. some of the public has dubbed them SAPROPHYTE because of FUNGUS MANIPULATION gifted by EATING SOMETHING HE SHOULDN’T HAVE. having been an extra ordinary since 1969, they’re doing a good job at hiding THAT HIS POWER IS WEAK TO FIRE. when they aren’t working their day job as a PHARMACEUTICAL COMPANY CEO, they are fond of SQUASH and are never seen without GOLD PLATED LIGHTER WITH THE WORDS ‘ALWAYS STAY HUMBLE’ ENGRAVED ON THE SIDE. at first glance they seem CHARMING & GENEROUS, though their underlings know them to also be MELODRAMATIC & ARROGANT. they consider themself a ANTI-HERO. ┊┊

001. GENERAL

distinguishing features: reverse rogue x-men hair color (white on the sides, black in the center), large glasses, old man swagpositive traits: charming, intelligent, perceptive, friendlynegative traits melodramatic, arrogant, catty, manipulativelabels / tropes: the patriarch, cool old guy, evil old folks, benevolent boss, affluent ascetic, cool old guy, feeling their age, badass in a nice suit, man of wealth and taste, loveable rogue, affably evil. old wind bag, wise old folk facade character inspiration: En (dorohedoro) likes: positive press, being adored dislikes: dips in the stock market, his kids disappointing him fears: being forgotten, death hobbies: the old rich guy classics: squash, golf, sailing, polo habits: smoking, taking off his fashion eye glasses for dramatic effect

002. EXTRA ORDINARY

near death experience…

According to the About Page on his company’s website, Kintan Naik grew up in one of the poorest districts in western India. A born humanitarian, Kintan would fast for days so the other children in the orphanage he grew up in could eat their fill during meals. At age sixteen and desperate to provide for his found family, Kintan fearlessly traveled out into the nearby woods to forage for food. Fortuitously, he was able to find a large collection of mushrooms growing in the shade of a large tree. The dappled light from the sun above obscured the colors of the clusters of mushrooms and in his hunger and excitement, Kintan brought one of the plump, white caps to his lips and took a bite; it was both his greatest mistake and blessing.

In the end Kintan’s NDE allowed him to be able to feed not just his brothers and sisters at the orphanage but the other struggling people around him as well. Community food gardens grew into a thriving mushroom cultivating business that gave both nourishment and employment to the people around him. A born humanitarian, it was a no-brainier that Kintan would become a philanthropist once he accrued a mass of wealth.

Whether this story is one hundred percent true or not is up to debate, but it's not partially advisable that naysayers bring up their issues with Naik or his company in public or forums that can be tied back to them. As if there’s one thing that’s certain is that Kintan Naik has a knack for creating good press and has the sort of good will rarely shown to someone in his tax bracket.

power… [ tw references to/mentions of bodily harm, body horror, gore, mutilation, suffocation ]

Kintan has absolute power over all types of fungi (mushrooms, mold, yeasts) and as such he can force them to rapidly go through their life cycle from spore to sporing in an instant. He can create/connect to mycelium underground networks and use the fruitbodies of mushrooms as wiretap devices.

His ability to manipulate air borne spores into full grown sporing mushrooms means that he can cause mushrooms to grow into a giant cluster. Mushrooms with toxic spores could be used to create poison clouds (Toxic Spore Bomb). And any spores breathed in/ingested could be forced into rapid growth and suffocate or explode someone from the inside out (Rapid Mushroom Growth/Infestation). He is also hypothetically able to make people ill by causing molds/yeast outbreaks in food/body parts.

[ /end of tw ]

drawbacks / vulnerabilities…

His ability works by essentially transferring his own energy into the fungi in question so he cannot grow them indefinitely. Once he becomes exhausted he can no longer use his power and in the case that he tires himself out he would need a couple days to recover. He can also not generate fungi out of thin air, he can only manipulate existing fungi.

As they are organic material, his power is weak to anything that can damage living things but particularly fire.

He's real old. 🤷‍♂️

The mycelium must be able to reasonably able to connect to each other whether they are rooted into the ground or able to spread far enough to connect to the network.

codename… His marketing team came up with Saprophyte.

003. EXTRA

he has a gaggle of adopted children he's putting through saw-like sociopathic mind games to see which one is best suited to take over the family business once he retires

he is the face of many online memes that may or may not have been the work of his marketing and pr teams

has been time's person of the year

he caries small envelopes/baggies with different mushroom spores for emergency use.

he wears various rings with false gems that also contain spores but for particularly toxic fungi/fungi whose fruitbody grows extremely large (reserved for life-or-death situations).

003. CONNECTIONS:

The Royal Court: Kintan's six children. [ 4/6 roles reserved ] Friends of the Family: SONGSTRESS / HIMIKO YAMADA

The Court Jesters: SAVANT / JAMES SAAB RUBIX / JUNGHYUN HARVEY KWON

#cc.intro #cc.task #(if you see any typos in this no you didn't)#(i forgot to post this ahhhhh)#(will add more later etc etc)

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brookston · 11 months

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Holidays 10.29

Holidays

Black Salsify Day (French Republic)

Bob Ross Day (Abeldane Empire)

Candies Day

Coronation Day (Cambodia)

C6HO Day (Kentucky)

Cumhuriyet Bayrami (North Cyprus, Turkey)

Cyrus the Great Day (Iran)

Feed the Birds Day (UK)

Festival of Global Climate Change

Fiestas Patrias begins (Honduras)

Halloween Eve Eve

Hermit Day

Hide From Everyone Day (a.k.a. Hermit Day)

International Internet Day

Laugh Suddenly For No Reason A Lot Today Day

Naming Day (Tanzania)

National Boner Day

National Book Day (Brazil)

National Cat Daddy Day

National Cat Day

National Hermit Day

National Martina Day

Oatmeal Day

PSC Awareness Day

Sea Slug Day

Separation of Church and State Day

Turkish Republic Day (Turkey)

World Online Networking Day

World Psoriasis Day

World Stroke Day

Food & Drink Celebrations

Gnocchi Day (Argentina)

National Disgusting Little Pumpkin-Shaped Candies Day

National Oatmeal Day

Poperinge Beer & Hop Festival begins (Belgium) [Every 3 years, 3rd Friday, but postponed from 2021]

5th & Last Sunday in October

European Summer Times Ends (EU) [Last Sunday]

International Creole Day (Dominica, Saint Lucia) [Last Sunday]

Jounen Kwéyòl (Creole Day; Dominica, Saint Lucia) [Last Sunday]

National Grandparents Day (Australia) [Last Sunday]

National Student Baptism Day [Last Sunday]

Reformation Sunday [Last Sunday]

Visit a Cemetery Day [Last Sunday]

World Swim Hat Day [Last Sunday]

Independence Days

Turkey (from Ottoman Empire, 1923)

Westarctica (Declared; 2017) [unrecognized]

Feast Days

Abraham of Rostov (Christian; Saint)

Andrei Ryabushkin (Artology)

Chef (a.k.a. Theuderius; Christian; Saint)

Chiara Badano (Christian; Blessed)

Colman mac Duagh (Christian; Saint)

Douai Martyrs (Christian; Saint)

Gaetano Errico (Christian; Saint)

Ghatasthapana begins (Nepal)

Isis/Osiris Mysteries II (Pagan)

James Hannington (Anglicanism)

Kojagrat Purnima [15th Day of Dashain]

Lazarus Long Day (Church of the SubGenius; Saint)

Mary of Edessa (Christian; Saint)

Maximillian (Christian; Saint)

Narcissus of Jerusalem (Roman Catholic Church)

Nut Day (Pastafarian)

Robertson (Positivist; Saint)

Warren the Warthog (Muppetism)

Lucky & Unlucky Days

Historically Unlucky Day [10 of 11]

Historically Bad Day (Stock Market Crash, Hurricane Sandy & 8 other tragedies) [10 of 11]

Lucky Day (Philippines) [58 of 71]

Taian (大安 Japan) [Lucky all day.]

Premieres

All I Want for Christmas Is You, by Mariah Carey (Song; 1994)

The Autobiography of Malcolm X, with Alex Haley (Biography; 1965)

Being John Malkovich (Film; 1999)

Blue Moon, 24th Jack Reacher book, by Lee Child (Novel; 2019)

Bullwinkle Busts a Brush or The Cleft Palette (Rocky & Bullwinkle Cartoon, S5, Ep. 226; 1963)

BUtterfield 8, by John O'Hara (Roman à clef Novel; 1935)

Create Dangerously, by Albert Camus (manifesto; 1957)

Don Giovanni, by Wolfgang Amadeus Mozart (Opera; 1787)

The Fleischmann’s Yeast Hour (Radio Series; 1929)

Get Nervous, by Pat Benatar (Album; 1982)

The Girl Who Kicked the Hornet’s Nest (Film; 2010)

Hemispheres, by Rush (Album; 1978)

Hulu (Streaming Network; 2007)

The Huntley-Brinkley Report (TV News Show; 1956)

Jingle Bell Rock, recorded by Bobby Helm (Song; 1957)

Keeping Up Appearances (UK TV Series; 1990)

Last Night in Soho (Film; 2021)

Man of the Century (Film; 1999)

Mind Games, by John Lennon (Album; 1973)

My Generation, by The Who (Song; 1965)

The Nightmare Before Christmas (Animated Film; 1993)

The Portrait of a Lady, by Henry James (Novel; 1880)

Portrait of a Moose or Bullwinkle Gets the Brush (Rocky & Bullwinkle Cartoon, S5, Ep. 225; 1963)

Princess Mononoke (Anime Film; 1999)

Ray (Film; 2004)

Red Riding Hoodwinked (WB LT Cartoon; 1955)

Scooby-Doo, Where Are You Now! (WB Animated Film; 2021)

The Sentinel, 25th Jack Reacher book, by Lee Child (Novel; 2020)

Trip for Tat (WB MM Cartoon; 1960)

Welcome to the Pleasure Dome, by Frankie Goes to Hollywood (Album; 1984)

What’ll I Do?, recorded by Frank Sinatra (Song; 1947)

Wild Target (Film; 2010)

Today’s Name Days

Ermelina, Hermelindis, Melinda (Austria)

Časlav, Honorat, Ida, Narcis (Croatia)

Silvie (Czech Republic)

Narcissus (Denmark)

Alf, Alfred, Fred, Fredi (Estonia)

Alfred, Urmasimo (Finland)

Narcisse (France)

Ermelinda, Franco, Grete, Melinda (Germany)

Abramios, Melina (Greece)

Nárcisz (Hungary)

Ermelinda, Michela, Massimiliano (Italy)

Elva, Elvijs, Fortuna, Laimonis (Latvia)

Gelgaudas, Narcizas, Tolvydė, Violeta (Lithuania)

Noralf, Norunn (Norway)

Euzebia, Franciszek, Longin, Longina, Lubogost, Narcyz, Teodor, Wioletta (Poland)

Anastasia (Romania)

Zinaida (Russia)

Klára (Slovakia)

Narciso (Spain)

Viola (Sweden)

Garrison, Cyrano, Cyrena, Narcissa, Narcissus (USA)

Today is Also…

Day of Year: Day 302 of 2024; 63 days remaining in the year

ISO: Day 7 of week 43 of 2023

Celtic Tree Calendar: Gort (Ivy) [Day 27 of 28]

Chinese: Month 9 (Ten-Xu), Day 15 (Geng-Shen)

Chinese Year of the: Rabbit 4721 (until February 10, 2024)

Hebrew: 14 Heshvan 5784

Islamic: 14 Rabi II 1445

J Cal: 2 Mir; Twosday [2 of 30]

Julian: 16 October 2023

Moon: 99%: Waning Gibbous

Positivist: 22 Descartes (11th Month) [Robertson]

Runic Half Month: Hagal (Hailstone) [Day 3 of 15]

Season: Autumn (Day 36 of 89)

Zodiac: Scorpio (Day 6 of 29)

#calendar #Holidays

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ananya5400 · 2 years

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Factors Driving the Feed Yeast Market

The global feed yeast market size estimated at USD 1.8 billion in 2020 and is projected to grow at a CAGR of 5.1% to reach USD 2.3 billion by 2025. The market has a promising growth potential due to several factors, including the increasing awareness of yeast-based animal feed products and strict government regulations regarding animal health.

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Key players in the feed yeast market include Associated British Foods Inc. (UK), Archers Midland Company (US), Alltech Inc. (US), Cargill (US), Angel Yeast Company (China), Chr. Hansen (Denmark), Lesaffre (France), Nutreco N.V. (Netherlands), Lallemand Inc. (Canada), Novus International (US), Zilor (Biorigin) (Brazil), Kerry Group (Ireland) and Kemin (US).Manufacturers are adopting strategies such as new product launches, expansion & investments, mergers & acquisitions, agreements, collaborations, joint ventures, and partnerships to strengthen their position in the market.

Associated British Foods PLC (UK) is one of the market leaders in Europe and is trying to increase its global presence by offering various feed grades to fulfill customer needs and demands. The company has entered the retail sector, which has helped it grab opportunities in the market. The company operates with various subsidiaries at the global level but has a wider distributional reach in the European region. The major growth strategies of the company include organic approaches to collaborate and partner with other players such as Lallemand (Canada) for effective operations of the Hutchinson site. The company operates through numerous subsidiaries, such as AB Agri Ltd (UK), AB Mauri (UK), ABF Ingredients (UK), ABITEC Corporation (US), and Ohly (Germany). Of these, AB Mauri, ABF Ingredients, Ohly, and AB Vista produce yeast and yeast extracts. In January 2019, Ohly (UK) and Lallemand (Canada), entered into a strategic partnership for the divestment of Ohly’s Hutchinson Torula Yeast facility and associated Torula whole cell business in the US. The long-term supply partnership between these companies aims at benefitting Ohly by ensuring sustainable security of the Hutchinson site.

Alltech Inc. (US) is engaged in the production and sale of nutritional products and solutions for the feed industry. The company’s core capabilities lie in yeast fermentation, peptide technology, and solid-state fermentation. It has used these technologies to offer a range of natural solutions to the feed industry for improving animal performance and profitability. The company performs research and innovation in various areas such as bioscience centers, nutrigenomics centers, aquaculture centers, community biorefinery, and quality assurance. Alltech is one of the leading animal nutrition companies across the globe. The company has its presence in various countries with 31 manufacturing facilities. It has a great market coverage as the company serves customers in more than 120 countries. Use of inorganic approaches such as the acquisition of WestFeeds Inc. (US) helped the company to strengthen its distribution network and product portfolio in the animal nutrition segment. Owing to its strong financial capabilities and being a global innovator in feed formulations and technologies, the company holds opportunities by investing in R&D for the development of innovative yeast-based ingredients for feed solutions.

Cargill (US) manages its business operations through its business segments, such as agriculture; animal nutrition and protein; food; and financial and industrial. Through its animal nutrition and protein segment, the company offers various animal nutrition products including yeast for beef, dairy, pet, poultry, and pork segments. The company manufactures and supplies feed yeast throughout the world under various brands. Cargill has a very strong product portfolio as compared to its competitors. This would help in positioning the company’s overall position in absorbing investment risks to expand their production capacity as well as their market share. Cargill offers high-quality products to its customers with strong R&D capabilities, which provide it with a strategic advantage over its competitors. The company is focusing immensely on R&D to meet the demands of the feed industry. In terms of animal nutrition, the company has invested in acquiring Diamond V (US), which would help the company in gaining competitive advantage in the animal health and nutrition sector.

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The feed yeast market in Europe is driven by the introduction of stringent regulations pertaining to the use of antibiotics in feed. Increasing awareness about the benefits of feed yeast is projected to contribute to the market growth. The high demand for quality and nutrient-rich feed in the European countries has led to the high demand for feed yeast among farmers. Moreover, the European legislators are also concerned about food and animal safety and thus have implemented many safety laws for the same. With high concerns related to animal health, the EU government has put a ban on the use of antibiotic growth promoters in feed due to its negative impact on animal health as well as on the health of human consumers. For the replacement of those antibiotics, naturally-sourced feed ingredients that have antibiotic properties such as feed yeast were developed by manufacturers.

#Feed Yeast Market

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formeryelpers · 11 months

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Little Sky Bakery, 170 State St, Los Altos, CA 94022

Little Sky Bakery’s baked goods run large, like large enough to feed a family. I visited their stall inside the State Street Market and spotted loaves of bread (e.g., pain de mie, rye, olive rosemary sourdough, country sourdough, baguettes), sourdough scones, giant cookies, muffins, and sandwiches. Their breads are naturally leavened with wild yeast. The sandwiches are made with their bread.

Tofu & shiitake mando ($7): It’s like a thin-skinned, chewy bun/bao that’s been stuffed and pan fried till golden. The flavors were definitely Asian. The filling is like something you’d find in a dumpling: scallions, tofu, mushroom, ginger I think…really good and a great snack or a light meal. Ample filling!

Baked goods are baked fresh daily at the Menlo Park bakery. They also have a stall at various farmer’s markets.

5 out of 5 stars.

By Lolia S.

#Little Sky Bakery #artisan bakery #bread #cookies #Los Altos #State Street Market #scones

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female-malice · 2 years

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It is a refined form of brewing that uses microorganisms to make ingredients we currently get from animals or plants. While our ancient ancestors made bread, cheese, and beer by using the microorganisms that were randomly present in their environment, today’s precision fermentation can genetically reprogramme microorganisms to make exact nutrients. Here’s how to do it:

Choose a specific microorganism such as a yeast or bacteria.

Genetically engineer the microorganism with the DNA sequences coding for the amino acids which form the protein you want to create – such as the proteins found in cow’s milk: casein and whey.

Put the microorganisms in a fermentation tank with some simple nutrients and sugars.

Ferment! (Just like beer.)

Harvest food-grade ingredients that are biologically identical to those you’d get from an animal and mix them up into sellable familiar products (like dairy milk, cream or cheese…).

According to a new analysis in the Reboot Food report, protein from microorganisms uses up to 40,900 times less land than beef, meaning that such ‘farm-free foods’ could produce the entire world’s protein requirements on just 420km2 of land – an area of land smaller than Greater London*

This would not only save 3/4s of global agricultural land for nature restoration and carbon drawdown but would also release up to 91% less greenhouse gases per calorie produced.

Precision fermentation is already used to produce 99% of the global insulin supply and 90% of the global rennet. Today PF milk proteins and PF egg whites have already reached the US grocery market.

Emma Smart, Coordinator of Replanet UK says “The precision fermentation revolution is as significant and consequential for our natural world and climate as the dawn of farming was 10,000 years ago. Only this time, today’s food revolution promises a new age for non-human life of regeneration not devastation.”

–

Solarpunk perspective:

This is huge. If we can end industrial animal agriculture in the next 5 years, we can avoid the worst climate emergency threats. We'll still have to weather mega storms for a few decades and open our hearts to a few million refugees. But we'll get through it together and we won't do it on an empty stomach.

Doomer perspective:

This is a disruptive technological application that promotes global equality. The global superpowers need animal agriculture so they can maintain their exploitation hierarchy. They want to speed-run the apocalypse. They want to be on top of the world when the world ends. And they want to see it end in their lifetime. "I was the best at this game all the way up to the end!"

So they'll do everything they can to suppress disruptive technological applications. That's why they will always choose oil over solar and animal agriculture over precision fermentation.

It won't just be a few decades of storms. We'll hit the tipping point cascade. Our entire global biodiversity system will unravel. 90% of species will go extinct. And humanity will die slowly and painfully of novel zoonotic diseases that spread globally through feral cattle. Our refusal to replace domesticated cows with domesticated microbes will ultimately lead to a feral zombie cow apocalypse plague.

Regional activism perspective:

Global superpowers are meaningless fools. As common people, we can remake society to suit our changing needs. Find out the total volume of animal protein your town consumes. Draft a municipal precision fermentation infrastructure plan. Spread flyers and leaflets everywhere. Start a RePlanet/Precision Fermentation advocacy group in your city.

The best place to meet people who would be extremely passionate about this technology is geek cafes and boardgame shops. Or better yet, a Star Trek convention. Precision fermentation is a Star Trek technology. It's called a "food replicator" in Star Trek. Rebranding from "precision fermentation" to "food replication" may help people be more open minded.

#cc

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researchintelligence · 11 months

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#Yeast Extracts For Animal Feed Market

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marnz · 2 years

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gluten free sourdough starter notes; day 3

Something silly about me is that the idea of fermentation really freaks me out because I am terrified of alive bacteria and mold and fungi, which my brain lumps together for some reason. Terrified. I cannot deal with mushrooms, for example, unless I’m hiking and see them in the woods. This fear doesn’t make any sense but I still have it. Like, I learned about the bacteria in yogurt and did not eat it for 4 years. I still have to actively block out my knowledge of cheese and yogurt. I was only recently able to start eating pickles. Blue cheese, Sauerkraut, and Kimchi all freak me out. This is silly and I am actively trying to get over it. It took me a while to become alright with the idea of making sourdough due to this, but the allure of being able to cheaply make my own bread instead of paying a ton of money for gf bread from the farmer’s market or store was so powerful I decided to try and over come my fear (prompting friends and my partner to be like omg so proud of you--that’s how bad my phobia is). My rough understanding of sourdough is that it is not like cheese, it is different because yeasts are feeding on the flour rather than the flour molding (???). If I am wrong please do not tell me! So I have been reading about sourdough for a fuller understanding, esp. about different yeasts types.

This brief article suggests that the diversity of sourdough microbial communities cannot be explained by location--and here’s another article talking about how microbial communities in sourdough are also on bakers’ skin biodome. But both articles are talking about gluten flours (wheat, rye, etc). I was wondering if there are specific yeasts attracted to rice flour, but this Serious Eats article suggests that the flour doesn’t matter as long as it converts into the right kind of sugar for microbial production. However this Scientific American article says a lot of yeasts come from the flours itself and the flour determines the flavor, I guess because of the yeasts and lactic acid bacteria (LAB) attracted to the flour/attached to it?? Hm! If this works out maybe I will also try a sorghum flour starter.

The Serious Eats article says that the lactic acid bacteria (LAB) in sourdough are also at work in pickles and sauerkraut and kimchi! so I need to get over myself!! 😭

I started my gf sourdough starter, Jonathan, 3 days ago. A baker once told me to bring my mix of flour and water outside and walk through a field to attract wild yeasts so I took my starter out into the yard and took a lap around. I’m using brown rice flour based on this recipe. I also have been tying a dishtowel over the quart jar I’m using instead of using the lid. I am storing it on the top of the fridge for temperature reasons.

I was a little concerned about the starter working because I chose to use tap water and the recipe advises to not do this b/c most tap water has chlorine, which impedes the growth of the starter. However my city has some of the best tap water in the world, so I ignored this. It’s working out quite well. I’ve been feeding Jonathan 50 g of brown rice flour & 50 g of water twice a day. By last night there was some sort of liquid on top--it is possible this was hooch? The recipe says hooch forms when the starter is “hungry” so I am wondering if 50 g of flour is not enough. I hope to start switching to 100% hydration feedings (1:1:1 ratio of starter/flour/water) soon.

By this morning at 7:30 the starter had almost tripled in size and was light and springy with a lot of bubbles. The recipe advises to start discarding today. There’s still some bad bacteria in the mix since it’s only 3 days old so I can’t use the discard for anything yet. It definitely smelled sour.

I am going to try to make sourdough with this recipe. I will start with the suggested flour mix and boule shape. I am fascinated by the idea of using psyllium husk as a binder/gluten replacement. I haven’t used it before; these days I mainly use flax egg as an egg replacement. My research suggests psyllium husk is very popular with the gf sourdough community right now. Since it’s a literal husk (the recipes I’ve consulted do not advise using psyllium husk powder) I’m a little concerned about how it will mix in with the bread. I’m hoping I can start experimenting with the bread itself after I’ve had the starter for about 2 weeks.

#sourdough diaries #i wrote out the instructions and recipes in my admin journal so I don't constantly have to refer to these recipe webpages #bc the recipe essays are like 2000 words long #anyway i'm lucky i live in an old house i think #I am SO sorry this is so long idk how to do a cut anymore #long post tag #bread #food tw #baking #edit the other nice thing about sourdough is that it is baked at like 500 degrees so the fermentation aspect is not as scary to me #blue cheese is not cooked (to me knowledge) and thus terrifies and confounds me daily

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