#Spearhead Winery

[enterprisewired]

CAA Sells Majority Stake to Francois-Henri Pinault’s Artemis

French billionaire Francois-Henri Pinault has successfully concluded his acquisition of a controlling interest in Creative Artists Agency (CAA). This significant move, executed through his family investment firm Artemis, positions Pinault to replace private equity firm TPG as the primary owner of one of Hollywood’s two major talent agencies.

Creative Artists Agency, renowned for its diversified services that broker deals for clients ranging from Tom Cruise to popular children’s toy brand Squish mallows, is now a part of Artemis’ extensive $40 billion asset portfolio. Artemis already boasts a remarkable array of holdings, including Kering, a luxury goods conglomerate encompassing prestigious brands like Gucci and Saint Laurent, as well as Christie’s auction house and Château Latour winery. While the transaction is still pending completion, it is set to value CAA as a whole at $7 billion. The precise extent of Artemis’ ownership stake remains undisclosed, but it is clear that they will hold a substantial majority share.

Global presence and Diverse Resources

In an official announcement, Creative Artists Agency ‘s current leadership triumvirate of Bryan Lourd, Kevin Huvane, and Richard Lovett have committed to retaining their positions within the company. The specific terms of their continued leadership were not immediately disclosed, but it has been confirmed that Bryan Lourd will assume the role of CEO following the closure of the Artemis transaction, the timeline for which remains unspecified. Jim Burton, who spearheaded the CAA deal, will continue to serve as the President of CAA.

In a joint statement, Lourd, Lovett, Huvane, and Burtson expressed their appreciation and admiration for Pinault and his team leaders Héloïse Temple-Boyer and Alban Greget. They praised Artemis as a strategic investor with a global presence and diverse resources across various areas that align with their clients’ interests. Additionally, they highlighted Artemis’ profound understanding of global brands and their growth support, coupled with a shared passion for creativity and innovation. The statement also acknowledged TPG for their strategic expertise, invaluable support, and enduring collaboration over the past 13 years, expressing a commitment to continuing their collaborative efforts on future projects.

The strategic move enables Creative Artists Agency to directly engage in European film

The decision to appoint Lourd as CEO aligns Creative Artists Agency with the organizational structure observed in other Artemis-affiliated companies. Lourd has consistently demonstrated his prowess in the industry over the past two decades, earning respect from both talent and management circles. Importantly, amidst the increasing speculation surrounding the Artemis deal in recent weeks, Lourd, Lovett, and Huvane have made it clear that they are committed to maintaining active involvement in the day-to-day affairs of their longstanding clients as hands-on agents, in addition to their leadership and managerial responsibilities.

This partnership between CAA and Artemis not only brings Kering’s renowned brands closer to the entertainment sector but also provides CAA with a significant presence in France. This strategic move enables Creative Artists Agency to directly engage in European film and television production. On the other hand, Kering has already made substantial strides in the film industry in recent years, cementing its status as a major sponsor of the Cannes Film Festival and launching the Women in Motion program, which celebrates inspiring female actors, filmmakers, and producers. It’s worth noting that Pinault, the driving force behind this venture, is married to actor Salma Hayek, a longstanding client of CAA.

Also read: Build Strength in your Business through Stakeholder Engagement

[riskoisic]

Find the Heritage and Advancement at Sirromet Winery with President Risko Isic

Embracing Our Legacy

Hi, I'm Risko Isic, the energetic President of Sirromet Winery. Today, I welcome you to investigate how we honor our rich nearby legacy at Sirromet while spearheading new pursuits and advancements that recognize us in the wine business.

Observing Our Underlying foundations

At Sirromet, we invest heavily in Queensland's Rock Belt, a district that significantly impacts each jug of wine we produce. The remarkable environment and prolific soil of this area permit us to develop grapes that yield grant winning wines, celebrated for their extraordinary quality and unmistakable person. Our commitment to the nearby terroir rises above winemaking; about protecting the way of life and customs make this area genuinely unique.

Culinary Greatness

Our culinary contributions are fastidiously created to coordinate impeccably with our wines. The Tuscan Porch, our on location eatery, serves dishes that are however new and privately obtained as they seem to be different and all around the world roused. By utilizing fixings from our encompassing region, we make an eating experience that is both true and creative, reflecting the substance of our wines.

Developments Not too far off

As we plan ahead, Sirromet is amped up for a few new drives. We are improving our reasonable practices and advances in both our grape plantations and activities. This incorporates executing progressed water reusing frameworks and extending our sun based energy capacities. Moreover, we are presenting new intelligent wine sampling encounters at our basement entryway, intended to instruct and engage our guests.

Local area and Association

Our security with the local area is more grounded than at any other time. We have different occasions that change wine sampling into a festival of nearby culture and human expression. From shows and celebrations to private social events and weddings, Sirromet gives a scene where extraordinary recollections are made.

An Individual Greeting

I, Risko Isic, stretch out an individual greeting to you to visit Sirromet Winery and experience the best of Queensland's winemaking. Whether you are a carefully prepared wine lover or a newbie, we have something that will please your sense of taste and cheer you up.

Much obliged to you for supporting Sirromet on our excursion. We enthusiastically anticipate the valuable chance to invite you to our winery, where each jug of wine recounts to a story as rich as our legacy.

[purpleplaid17]

Jess Watches // Fri 5 July // Day 281 Synopses & Favourite Scenes & Poll

Land of Women (with mm) 1x03 Chapter 3

Gala focuses her efforts on the winery's success, while Julia uses blackmail tactics, damaging her bond with Mariona.

Gala still delusional in defending her husband when he's a cheating, gambling, dodgy-accented dickhead. Especially when the swoon-worthy Santiago Cabrera is right there falling for you.

Abbott Elementary (with mum) 3x07 Librarian

Janine spearheads a pilot program that brings a librarian to Abbott; Melissa and Jacob deal with some big changes at home.

Can Sheryl Lee Ralph and Cree Summers please come tuck me in and read me a bedtime story?

High School 1x08 The Con (Finale)

Tegan and Sara prepare for their first live show at a party, but a secret threatens to ruin everything; Sara feels awkward after her fight with Patrick; Tegan gets closer to Cass while missing Maya.

I can't believe we were The Conned out of a s2! So much they could've explored and unpacked as they grow into the musicians we know them as. The biggest loss being no more hot 90's mum Colbie :'(

Extraordinary Attorney Woo Ep 10 Holding Hands Can Wait

A man faces jail time for taking advantage of a woman with a disability. Jun-ho's peers frown on his relationship. Min-woo pries into Young-woo's life.

An uncomfortable case about disabled people's autonomy in an ableist society unwilling to believe we are capable of loving and being loved. Also, that silhouette kiss was dreamy. 🥰

[thedaveandkimmershow]

One of the unexpected gifts of Linzy being a professional musician is getting to hang out with musicians in the local music community because they really do show up to support each other at gigs. 

That time Linzy performed a songwriter's retrospective with two other artists at the Blue Moon Tavern in the U District?

Everyone in Midnight High showed up. Linzy had the most applause that night because she had more friends there.

That time she was playing that winery gig at the end of a long week?

Some friends from another band showed up to encourage her and make her laugh.

When the missus 'n I are around, we get to talk some with these musicians. Sometimes the ones who're playing the gig, sometimes the ones who are there to support them. Either way, the conversations never disappoint. Maybe we're talking musical influences. Maybe it's the different bands and sometimes different genres in which they play. Maybe it's about live stage production and how they craft their specific sound if they have a specific sound. Maybe it's how they started and where they are now. And so on.

The most interesting of these conversations to date is the one in which I learned about East Coast versus West Coast synthesis.

Ummm What???

Okay synthesizers.

Why?

Because we were talking about synths from the eighties. We were talking John Carpenter (the director who also created music soundtracks for his movies), eighties movie soundtracks, and the first synthesizer I bought that I bought right before MIDI hit the market and was built into every keyboard there was... whereas I got a good deal but my synth couldn't talk to anything least of all a computer such as they were at the time.

I brought up Pink Floyd's Dark Side of the Moon and how the synth that was used didn't have a keyboard at all. It was all modules and knobs and patch chords. Which is how I was introduced to the East Coast versus West Coast concepts of synthesizer design.

East Coast synths were designed and crafted by Bob Moog and featured keyboards, piano keys, for input. His designs and mods were heavily influenced by conversations he had with musicians. West Coast synthesis, on the other hand, were spearheaded by Don Buchla, bringing a more experimental approach to making music. There was no keyboard to play. Only switches and knobs and patch chords to adjust and adjust and adjust.

Don't get me wrong. Moog's synth was also fashioned with switches and knobs and patch chords. But at least there was a keyboard in there somewhere.

That's kind of how far we got into the discussion about synths before veering off into Peter Gabriel then Genesis then Phil Collins then have you heard the latest Peter Gabriel album? Just came out. He promoted it with a competition held in partnership with Stability AI so there are a ton of AI videos for his current songs out there. The winning entry blew my mind. It even features Peter Gabriel as a young man singing the words to his brand. new. song.

And so on.

Anyway, it's these conversations that I consider to be unexpected gifts. Made possible to us because Linzy's a professional musician and these are her friends.

😁😁😁

[italianrestaurantnyc]

Italian lunch restaurants NYC

New York, known by the name of NYC, is a connoisseur blend. It is home to great many reclamation choices, for the most part impacted and spearheading on a worldwide scale. In any case, in view of the New York lifestyle 24 hours per day, late night supper is turning out to be increasingly well known. Some of the time we fail to remember the significance of lunch in a city that doesn't rest. There are grant victor's cafés, trendy pastry shops, and sound eateries also. There is the best Italian lunch café in New York City.

TARALLUCCI E VINO is one of the most mind-blowing Italian lunch cafés in New York City, it very well may be enjoyable to carry on like a vacationer on a three day weekend and eat some place brimming with individuals who don't appear to understand that the stores in Soho offer another help called "web based shopping". In any case, when you need to feel more like a neighborhood, go to TARALLUCI E VINO. For sensibly valued, great quality food, TARALLUCI E VINO is one of your most ideal choices in New York City however on the off chance that you come by this Flatiron spot on pretty much anytime, you'll track down a really huge delay. Get the best lunch in UWS at TARALLUCCI E VINO. They arranged new Italian food by utilizing new nearby fixings. TARALLUCCI E VINO Upper West Side is a most loved region known for espresso, prepared products and home-made pasta. Our outside seating and agreeable inside make it the ideal spot for a speedy breakfast, sharp lunch, loosened up supper or lethargic end of the week early lunch. Look at our warmed open air patio, partake in a glass of wine inside or we can convey your request straightforwardly to your entryway!

TARALLUCCI E VINO is one of the great spots for lunch and one of the most mind-blowing Italian lunch cafés in New York City. Previously, you visit to the close by Exhibition hall of Normal History. You ought to partake in a delectable virus squash soup and salmon on entire grain bread. Costs are steep. Panini is delectable twelve bucks. They offer you the best handmade baked goods each day, barbecued Panini on custom made focaccia and mixed greens at lunch and occasionally enlivened Italian plates. The remarkable wines they present mirror their obligation to high quality wineries in Italy, a significant number of which are mysteriously gone somewhere else in the US.

On the off chance that you are starving and best Italian lunch cafés in New York City those give assortments of thing in the lunch. Look no farther than the TARALLUCCI E VINO.

[cardecode]

Supreme Guide to Serbian Wine

Serbia is an effective representative of winemaking in the Balkan spot, with specific terroirs and a mild along with comfortable climate, loan themselves to the prosperous cultivation of together indigenous and overseas varietals. https://apartman-beograd.in.rs/

These are place together by a very customary and often unique procedure for winemaking itself, which results in some wonderful Serbian wines you simply need to experience if you’re visiting! A Brief History involving Serbian Wine

Bicycles of Serbian wines begins before the Serbian people inhabited that territory currently called Serbia.

As far back as this 5th century BC, Greeks brought vines and winemaking with the geographical region which can be Serbia currently, not like up to then, your peoples living at this point were drinking cocktails made of fermented grains, something like beer.

Different amphorae (clay veins used for winemaking) had been also found in the course of excavations of archeological sites around Serbia, their markings signaling that wine ended up being brought here, largely from Thassos, a island in A holiday in greece.

In the 1st 100 years AD, the Roman emperor Domitian identified a monopoly upon wine, thanks to that no Roman state other than Italy, where by he had personal vineyards, was allowed to provide wine - the forthcoming territory of Serbia being among them.

This particular legislation was ultimately removed in the final century AD by way of Marcus Aurelius Probus, born in Sirmium, a Roman community on the territory associated with today’s Serbia. They planted the first grape vine on the slopes from Mons Aureus inside Fruška Gora, which happens to be regarded as the beginning of winemaking in Serbia.

Marcus Aurelius Probus moreover started vineyards in a variety of Serbian territories as well as a varietal named Probus was engineered with Serbia in her honor in modern times. (Editor’s observe: There’s also an unusually tasty winery within Sremski Karlovci focused upon him, included on this subject wonderful day trip out of Belgrade which I do last year)

Should the Serbian people transfered to the region within the Balkan peninsula inside the 6th century POST, they didn’t deliver with them a civilization of wine, however , under the process of Christianization spearheaded by the Byzantine Empire, the Serbian people soon approved wine along with Christianity, as wine has got always played a good central role around Christianity.

In the twelfth century, when the Nemanjić dynasty came to strength in Serbia, winemaking gained much more great importance. At this time, wine is mostly being created by monasteries, which would usually receive vineyards being gift from the lording it over classes, including the Nemanjić family.

In the fourteenth century, one of the most important Serbian rulers, Tsar Dušan the Great, printed the first written legal procedure in the country in the form of Dušanov Zapisnik, and this word contained, amongst other suggestions, the first laws similar to today’s geographical coverage of wines inside Serbia. All old Serbian rulers ended up being very attentive to Serbian vineyards which placed the foundation for winemaking today.

Wine formulation was brought to an end by the Ottoman Empire’s conquering of Serbia in the 14th hundred years, since Islam forbids alcohol consumption.

Right now, the Ottoman Empire tried hard so that you can destroy Serbian vineyards, even going exactly where recruiting special militant forces whose lone purpose was a destruction of vineyards. As Serbs transferred north in an attempt to break free from the Ottoman Empire, they moved with these the wine production within the central and south regions of Serbia at which it was once a large number of prominent.

There are files suggesting Serbian governing officials would provide barrels of bermet and ausburh (two special Serbian vino varietals) with them for the Austrian court to be able to curry favor while using Austro-Hungarian Empire.

Round 1880, the Serbian vineyards were hit down by Phylloxera, a virus of which attacked many Western wine regions, even so the vineyards were rehabilitated in the following yrs.

Despite all of the struggles Serbian vineyards possess endured, they continue even today.

[newventurewealthau]

Cryptocurrency for Beginners

How everything started

Remember that disappointment with the ongoing monetary framework brought about the improvement of the advanced cash. The improvement of this digital currency depends on blockchain innovation by an engineer or gathering of engineers.

Despite the numerous conclusions foreseeing the demise of Smsf crypto australia money, bitcoin's exhibition has enlivened numerous other advanced monetary forms, particularly lately. The accomplishment with crowdfunding welcomed on by the blockchain fever likewise pulled in those out to trick the clueless public and this has come to the consideration of controllers.

Past bitcoin

Bitcoin has enlivened the starting of numerous other advanced monetary standards, There are presently in excess of 1,000 adaptations of computerized coins or tokens. Not every one of them are something similar and their qualities differ enormously, as do their liquidity.

Coins, altcoins and tokens

It would get the job done right now to say there are fine differentiations between coins, altcoins and tokens. Altcoins or elective coins by and large portrays other than the spearheading bitcoin, despite the fact that altcoins like ethereum, litecoin, swell, dogecoin and run are viewed as in the 'fundamental' class of coins, meaning they are exchanged more digital money trades.

Coins act as a money or store of significant worth while tokens offer resource or utility purposes, a model being a blockchain administration for inventory network the board to approve and follow wine items from winery to the shopper.

A highlight note is that tokens or coins with low worth deal potential gain valuable open doors however don't expect comparative transient increments like bitcoin. Set forth plainly, the less popular tokens might be not difficult to purchase yet might be challenging to sell.

Prior to getting into a cryptographic money, begin by concentrating on the offer and mechanical contemplations viz-a-viz the business techniques framed in the white paper going with each underlying coin offering or ICO.

For those acquainted with stocks and offers, it isn't not normal for first sale of stock or Initial public offering. Notwithstanding, Initial public offerings are given by organizations with unmistakable resources and a business history. It is undeniably finished inside a controlled climate. Then again, an ICO depends simply on a thought proposed in a white paper by a business - yet to be in activity and without resources - that is searching for assets to fire up.

Unregulated, so purchasers be careful

'One can't managed what is obscure' most likely summarizes what is happening with advanced cash. Controllers and guidelines are as yet attempting to find digital currencies which are consistently advancing. The brilliant rule in the crypto space is 'admonition emptor', let the purchaser be careful.

A few nations are keeping a receptive outlook embracing a hands-off strategy for digital currencies and blockchain applications, while watching out for inside and out tricks. However there are controllers in different nations more worried about the cons than masters of computerized cash. Controllers by and large understand the need to find some kind of harmony and some are taking a gander at existing regulations on protections to attempt to internationally have an idea about the many kinds of digital currencies.

Advanced wallets: The initial step

A wallet is fundamental to begin in cryptographic money. Think e-banking however short the assurance of the law on account of virtual money, so security is the first and last thought in the crypto space.

Wallets are of the advanced kind. There are two sorts of wallets.

Hot wallets that are connected to the Web which put clients in danger of being hacked

Cold wallets that are not associated with the Web and are considered more secure.

Aside from the two fundamental kinds of wallets, it ought to be noticed that there are wallets only for one digital currency and others for multi-cryptographic money. There is likewise a choice to have a multi-signature wallet, fairly like having shared service with a bank.

The decision of wallet relies upon the client's inclination whether the interest simply in bitcoin or ethereum, as each coin has its own wallet, or you can utilize an outsider wallet that incorporate security highlights.

Wallet notes

The digital currency wallet has a public and confidential key with individual exchange records. The public key incorporates reference to the digital money record or address, similar to the name expected for one to get a really take a look at installment.

The public key is accessible so anyone might be able to see however exchanges are affirmed exclusively upon confirmation and approval in view of the agreement system pertinent to every cryptographic money.

The confidential key can be viewed as the PIN that is regularly utilized in e-monetary exchanges. It follows that the client ought to never unveil the confidential key to anybody and make back-ups of this information which ought to be put away disconnected.

It's a good idea to have negligible digital money in a hot wallet while the greater sum ought to be in a cool wallet. Losing the confidential key is all around as great as losing your cryptographic money! The standard safeguards about internet based monetary dealings apply, from having solid passwords to being aware of malware and phishing.

Wallet designs

Various sorts of wallets are accessible to suit individual inclinations.

Equipment wallets made by outsiders which must be bought. These gadgets work to some degree like a USB gadget which is considered protected and possibly associated when expected to the Web.

Electronic wallets gave, for instance, by crypto trades, are viewed as hot wallets which purt clients in danger.

Programming based wallets for work areas or mobiles are generally accessible free of charge and could be given by coin backers or outsiders.

Paper-based wallets can be printed bearing the significant information about the digital money claimed with public and confidential keys in QR code design. These should kept in a protected spot until expected over crypto exchange and duplicates should presented in defense of mishaps, for example, water harm or printed information blurring through entry of time.

Crypto trades and commercial centers

Crypto trades are exchanging stages for those intrigued by virtual monetary standards. Different choices incorporate sites for direct exchanging among purchasers and dealers as well as intermediaries where there is no 'market' cost except for it depends on split the difference between gatherings to the exchange.

Thus, there are numerous crypto trades situated in different nations however with varying principles of safety practices and foundation. They range from ones considering unknown enlistment requiring simply email to open a record and begin exchanging. However there are others that expect clients to conform to global character affirmation, known as Know-Your-Client, and hostile to illegal tax avoidance (AML) measures.

The decision of crypto trade relies upon the client's inclination yet unknown ones might have constraints on the degree of exchanging permitted or could be dependent upon abrupt new guidelines in the nation of house of the trade. Negligible managerial methodology with unknown enrollment let clients begin exchanging rapidly while going through KYC and AML cycles will take additional time.

All crypto exchanges must be properly handled and approved which can take from few moments to few hours, contingent upon the coins or tokens being executed and volume of exchange. Versatility is known to be an issue with digital forms of money and engineers are dealing with ways of tracking down an answer.

Digital money trades are in two catergories.

Fiat-digital money Such trades accommodate fiat-digital currency buy through direct exchanges from bank or credit and charge cards, or by means of ATMs in certain nations.

Digital money only.There crypto trades managing in cryptographic money just, meaning clients should currently claim a digital money -, for example, bitcoin or ethereum, - to be 'traded' for different coins or tokens, in light of market rate

Expenses are charged to work with the buy and offer of cryptographic forms of money. Clients ought to do the examination to be happy with the foundation and safety efforts as well as to decide the expenses they are agreeable as various rates charged by different trades.

Try not to expect a typical market cost for a similar digital currency with distinction trades It very well might be beneficial to invest energy doing explore on the best cost for coins and tokens that are important to you.

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[troiings]

5+ headcanon if you wouldn't mind: Organic farmer Tissaia (or winery owner) and chef Yen. Loads of food and flirting, and maybe Yen then creates a winning dish inspired by Tissaia and profess her love to her during some kind of interview.

Oh man haven't done one of these in a while. I love surprise prompts xD

I see your chef Yen and raise you...

Yen recently opened a brick and mortar café, and the menu is all about clean, organic eating, etc. Fair trade coffees, responsibly sourced grains, locally-baked breads, local produce and cheese, etc.

(Previously the business was a food truck with a decent following; they were successful enough that Yen decided to take out a loan and give the permanent storefront thing a go. So far it's looking ok?)

Expanding the business means expanding the menu, and that's where Tissaia comes in. They've been doing fruits for smoothies, but not a whole lot of veg. Yen wants sandwiches with fresh, juicy tomatoes. More greens. Salads! Soups! (She makes damn fine corn chowder and broccoli cheese soups, and had been working on a chicken sausage and kale soup recipe, but soup never really made much sense for the food truck. Now she's gonna have soup, dammit, and she needs to source that veg.)

Tissaia does source produce for a couple local establishments, as one of the larger local farmers, but her big thing isn't even her own farm—it's urban farming. She's spearheaded 3 different urban farming initiatives locally, but of course the whole thing doen't get much attention outside of the circle that are already interested in that sort of thing. Regardless, she helps source seeds, fertilizers, etc, and leads up most of the logistics involved in training folks to tend the plots and all that. Soil pH! Etc etc.

When Yen first contacts DeVries Farms, it's via email. Tissaia signs off as T. DeVries, and y'all bitches know exactly where this is headed but I'm taking you there anyway. Yen likes a boots-on-the-ground approach when it comes to knowing where her food is coming from—she's saved up to make a few trips overseas to meet the farmers responsible for her coffee, tea, quinoa... and has definitely met the folks that bake her bread and grow her fruit. T. DeVries is "happy to oblige" when asked for a tour.

T. DeVries is... (Tissaia arches an eyebrow, her hand still caught up in Yennefer's where she's been too caught up in her surprise to release her. "Something wrong?" "What? Oh, shit, no—sorry, just. Wow." "..." "sorry, I think I expected a, uh... very large... man..." "...I get that a lot, actually. Kind of the point.")

(Tissaia learned early that people don't really take women farmers seriously for some reason)

Anyway it's a great working relationship and Yen keeps conveniently deciding to add more recipes with a wide array of produce to the menu, which is a great excuse to call Tissaia (she prefers phone calls really, and Yen doesn't mind at all when her voice sounds like that)

As the cafe gains traction she's interviewed for a local paper and, naturally, talks about the choice to support family farms and fair trade, and thanks all her local suppliers because she's very passionate about supporting local business as well as clean eating in general. She might start prattling on about Tissaia. She might realize it, be embarrassed about it, but not have the wherewithal to stop herself. ("And our newest supplier is DeVries Farms, just outside of town. All the veg you see comes from our there—honestly the best tomatoes I've ever tasted. And Tissaia—uh, the owner, Tissaia DeVries, she a phenomenal person and a joy to work with; actually she's spearheaded two... three?? urban farming campaigns here in the city. If you haven't heard of them you should definitely check them out, because they're great initiatives that really help lower-income families without easy access to produce and healthier options, and her knowledge and expertise has really helped drive these initiatives to success..." [insert more q&a about urban farming, followed by a half joking comment about how fond Yen seems to be of Tissaia; cue nervous laughter])

Anyway after Yen somehow winds up not only giving a huge shoutout to the urban farming campaigns (which brings in a LOT of volunteers and donations and general interest very quickly) but also managing to play it as if the success of her own business rests on Tissaia's shoulders lmao, Tissaia shows up at the café one day and Yen's eyes just about bug out of her head. ("I thought it was time I taste the fruits of my labour, so to speak. And besides, I have a gift for you." "A... gift?" "As thanks. For the positive attention for the urban farms. They tend to fly under the radar, but the truth is they need community support—volunteers to water and weed. Honestly just one or two families deciding to save their vegetable scraps and take them to the farms for composting instead of sending them to the landfill is helpful.") (Idk what the gift is, use your imagination)

Tissaia is... suddenly a fixture at the café. And Yen starts keeping fliers and shit up to advertise the farms, etc. Yen insists that Tissaia eats free. Tissaia insists that she pays. The compromise is that Tissaia winds up tipping the amount she would have paid for her meal. (The staff is happy so Yen keeps insisting that nobody is to ever take Tissaia's money for food or drinks. The staff is happy to comply.)

The elephant in the room of course is that Yen said some pretty gay shit while she was talking Tissaia and her farm up. Neither of them mentions it but Jaskier and Triss ("the staff") ship it REAL hard and make no secret of it.

The day Yen can't stand it anymore and just plants one right on Tissaia’s mouth in the back corner of the dining area, Jaskier deadass pelts them with a handful of carrot ends and yells at them to "get a room". Yen: "Oy! You're meant to be saving those for broth, not target practice!"

[thatringboy]

Me to me: Nooo don’t make an Inazuman oc you already have two OCs from Liyue and Natlan who you said you’d revamp and besides, you’re probably going to lose interest in this one soon Also Me, getting way to invested in Inazuma lore: HEY EVERYONE COME MEET MY NEW OC HIIRAGI YORICHI, A HYDRO SWORD USER WHO’S AUTISTIC LIKE ME

Link to picrew used for profile

Buried Beauty

“My duty is first to the people of my homeland, then the Kanjou Commission. Make no mistake, Baal must be stopped, but not at the expense of the people.”

The firstborn son of the Hiiragi Clan who’s name means “first gift”. He grew up in Sumeru Academy, but has returned to Ritou to take up his father’s yoke over the Kanjou Commission

General Information

Name: Hiiragi Yorichi

Age: 28

Affiliation: Hiiragi Clan

Birthdate: January 17

Starsign: Capricorn

Constellation: Thesauros Sepultus

Weapon: Sword

Vision: Hydro

Voice Claims

CVA: Zhang Jie

JVA: Tasuku Hatanaka

EVA: Kyle Phillips

Voice Lines

Good Morning: Hmm? Oh, yes, greetings Traveler and Paimon. Sorry, I didn’t see you there… I’m not much of a morning person

Good Afternoon: Did I miss lunch again? Eh, oh well. Traveler, wanna run by Miss Ryouko’s to get some food?

Good Evening: If I don’t get back soon, Chisato will certainly send someone out to find me

Good Night: Can you get back on your own? I’m afraid that I must return to Ritou for the evening

When It Rains: Quickly! The rain will cover our tracks!

When It Snows: Huh? Wow it got cold fast! Better go find some shelter before I accidentally freeze us

When It’s Sunny: Be careful, our enemies can see clearly in broad daylight

Favorite Food: Mmm, I could go for some Mondstat Grilled Fish right about now… I had it once during their Ludi Harpastum Festival that my Senpai took me to one year and I’ve just fallen in love with the flavour!

Least Favorite Food: Is… is that cabbage? No no, there’s nothing wrong, just don’t expect me to eat any. Why? Well… I don’t like the texture at all! Eating it feels like slime going down my throat which closes up my airways and then that sensation makes my brain feel like someone shoved a wet blanket between my ears and wrapped it around my brain! Please… never make me eat cabbage…

About: Vision: My Vision? How did I get mine? Well, since you asked so nicely, it appeared to me in a dream during the end of the first year of the Sakoku Decree. I had cried myself to sleep because of the anguish I felt coming from those who had their Visions stolen - those who I had sworn to protect as a Clan Heir - and I cursed out Celestia for allowing this to happen. In my dream, I appeared before seven giant thrones all glowing with elemental magic. In the blue throne sat a woman who gave off so much power that I could not gaze upon her. Yet, her words always resonate in my heart: “Your loyalties may change, but never change your principles. Do no harm to others, but do not let harm fall upon you and those you love.” When I woke up, the Vision was tucked under my pillow!

About: Kanjou Commission: One day, it will be my duty to oversee the Kanjou Commission. Am I ready? Probably not. Do I have a choice? Also no. I just want to make everyone proud… but how can I do that when father has already deemed me an embarrassment to the Hiiragi Clan simply because of who I am?

About: Sumeru Academy: The Academy? I grew up there! Fourteen years I spent roaming the halls absorbing all of the knowledge I could! *Sigh*… maybe if the Travel Ban gets lifted, I’ll show you around my old stomping grounds!

About: Ritou: I’m friends with some of the guys at the Outlander’s Trade Association. What do you wish to see? Want to head by a jewelry shop? Get some food?

About: Interests: Wanna know a secret? Deep down, I’m an alchemist at heart! Anything alchemy related, I’m sure I can be of use! It’s my special interest! Did you know that the luminescent spines of a firefly can—wait wait no I’m sorry. Father says that people get bored of my ramblings, my apologies for wasting your time…

About: Swords: You may have noticed that my sword technique is different from the samurai of Inazuma. That is because I learned how to use my blade at the Academy. I forged this blade myself when I turned twenty. Would you like to hold it?

About Ayaka: Miss Kamisato? I’ve met her once and she seems nice, but I still feel uneasy around her. But maybe that’s just me

About Raiden Shogun: You want to know why I refer to the Shogun as “Baal”? Well, that’s because I didn’t grow up in a place that calls her the “Raiden Shogun”. I’m used to my peers referring to her as “Baal” and I’ve yet to drop the habit. Also, I don’t have much respect for her, but don’t tell anyone that

About Ayato: Never met him, but his description gives me the creeps! Never appears in public, leaving his little sister to do all the work? The nerve of that guy! O-oh… that sounds like me? Ehe-he… oops

About Yoimiya: Oh Miss Naganohara! She makes the best fireworks! She and I are actually a lot alike. What, you don’t see it? I guess that comes from me spending a lifetime hiding my inner enthusiasm while she never quite grew up. We should go to the next firework festival to see her, I’m sure she’d love that! But… from a distance please. The popping noises from the fireworks hurt my ears

About Kaeya: The Cavalry Captain of the Knights of Favonius, huh? I’m curious to see how the pieces fall into place… what was that? Oh, it’s nothing… just gossip from some old colleagues

About Diluc: Diluc? Who’s that? Owner of the Dawn Winery? The Ragnvindr Clan? Nope, doesn’t ring a bell. The Darknight Hero? Of course! Why didn’t you just say that?! Yeah I know who you’re talking about now! What? He’s got a Vision too? I guess that guy’s just full of surprises

About Childe: So, that weasel is actually a Fatui Harbinger? Why am I not surprised... O-oh when did I meet him? After I graduated from the Academy. Did I sound too surprised about his identity? Sorry, when I knew him, he used a different name

About Albedo: Ah… the son of Rhinedottir. His master actually attended one of my lectures when I was younger in secret. I think they were using an alias during that time but I spoke to them in private. It was interesting to learn different things about ancient alchemy techniques from another land. I think Albedo is currently an alchemist in Mondstat, right? I’ll visit him when the Travel Ban is lifted to exchange notes

About Klee: Klee, daughter of Alice? Eh, I haven’t heard good things. I’m not a big fan of explosions... but that doesn’t mean that she’s a bad kid! I’m sure if I met her, we’d be friends

About Lisa: Minci-Senpai! We worked together a lot at the Acadmia! Why did I call her senpai when I’m older than her? Well, because she’s the Grandmage!!! Everyone knows how smart and powerful Minci-Senpai is! Once, she tasked me with finding ways to preserve pure Electro organisms. So, I coated the inside of a jar with Hydro Slime condensate so that her Electro roses can continuously be charged by the Hydro energy… Sorry, I’m getting carried away

About Mona: What, do you think that all Hydro users who practice magic know each other? Well, I do know Miss Megistus, but you can’t assume that! I met her and her master once during a lecture on fortune telling with the use of elemental abilities. Now that I have a Vision of my own, I will see if I can implement their techniques into my own practice

About Sara: To be perfectly honest, I’ve never met her. We may be the heirs to our Clans and our respective Commissions, but I’ve never had a conversation with her. Naturally, as a Vision holder and she as the spearhead of the Tenryou Commission, I am her enemy. However, as the heir to the Hiiragi Clan, I must keep up formalities. Besides, my dear sister Chisato is being courted by another member of the Kujou clan, Kujou Kamaji, and I don’t want to do anything to ruin that. You won’t turn me and my Vision in to her, right?

About Cyno: Ah, Master Cyno, one of the smartest members of the Academy. I owe a lot of my development to him. I don’t think I would have finished my Thesis paper on the eighth nation without his guidance

About: Names: You know, my name means “first treasure”, but despite such an endearing name, my father has yet to reveal my face to the public and claim me as his heir. He was also the one to send me away when I was a boy to Sumeru because I was not like other children. Was I meant to be gift to my family? To the other nations? Was I an unwanted gift? … Oh, sorry about that. I don’t usually get dark like that! Tell me, Traveller, what does your name mean?

About: Politics: Ugh… Sakoku Decree this, honor the Commissions that, I don’t understand any of it. If I’m ever left in charge, I’m sure that I could handle the bureaucratic side, but the people side? I get overwhelmed when talking to people I’m not comfortable with. I shut down mentally, fumble over my words and eventually I end up having a panic attack and Chisato has to pull me from the room. My father thought that I would have grown out of those outbursts when I got older, but I’ve only found a way to mask my behaviors. But you’re different, you haven’t looked at me like a child nor spoken less of me simply because I’m different, why is that?

About: Family: My mother passed away while I was gone, my father Shinsuke is the head of the Kanjou Commission and my younger sister Chisato is his main assistant. When my father gets upset, Chisato is always the one who has my back and in turn, I’ve begun escorting her secretly to Kondo Village to meet with her secret lover, Kujou Kamaji. I guess that’s what siblings do for each other, we protect each other from everything because no matter what we go through, no matter what arguments we have, we always will have each other. Ah, Traveler! I didn’t say anything to make you upset, did I?

About: Khaenri’ah: … You ask a lot of questions, don’t you? What do you think I know about that cursed place? Yeah, I wrote my Thesis paper on Khaenri’ah, but that was a while ago and I’ve learned my lesson. Now, the only connections I have to that place are hearsay from lecturers, rumors at the Academy and the plucked plume of a proud peacock.

About: Time Gap: Huh? Oh yeah, I went to Sumeru when I was seven and studied there for fourteen years. Uh… what did I do for the missing five years of my life before returning to Ritou? Ehe-he… I don’t think I’m allowed to say everything, but I can tell you this: that’s the time that I met a disgraced Knight, a bloodthirsty child and learned how to wield a sword. I was able to travel with them while writing my Thesis paper. Ah… how time flies when working with like minded people

This is the most thought I’ve ever put into an OC, I hope you like him!

[newmusicradionetwork]

Recording Artist Lauren Reno Celebrates Release of New Single “Bottle’s Worth A Dime”

Majestic Ape flagship recording artist, Lauren Reno has announced the release of her new single “Bottle’s Worth A Dime.”*  The classic-sounding, powerhouse vocalist and songwriter, who is driven more toward deeper, more sentimental storylines, changes direction with an upbeat tune that comes from an honest, but sensual place. The third in a waterfall series of singles released as an introduction to her 11-song CD (titled GOLD RUSH, anticipated in mid-September), “Bottle’s Worth A Dime” is AVAILABLE NOW via all digital retail and streaming platforms (LinkTree) and is slated to impact country radio on August 22, 2022. (Radio promotion headed by Grassroots Promotion.) Written by the Nevada native alongside husband/producer Ben Reno, and recorded at Majestic Ape Studios, Soul Train Studios, and Pentavarit Studios in Berry Hill, TN, “Bottle’s Worth A Dime” pours on the charm to extend a flirtatious invitation to share a little private time with a lover. Simplistic production sets the stage for the singer’s vocals to become the spotlighted focal point. “I have a tendency to write moody songs or sad songs. It was kind of refreshing to tap into a different emotion and vibe to write ‘Bottle’s Worth A Dime,” said Lauren Reno. “Recording the track was as equally exciting because I got to be a bit saucy, which is really a different avenue for me. The song title kind of puts a playful spin on `penny for your thoughts;’ I’m willing to share a bottle and spend a dime for his time!” I’ll grab the whiskey, you close the door I wanna know you a little bit more Let’s take it slow I wanna do this right Wrapped in your arms tonight This bottle’s worth a dime but your time it is It’s worth everything baby, everything There’s plenty here to do, but I just want you You’re my everything baby, everything The gold miner’s daughter of Cherokee Indian descent followed the family tradition. She spent her early twenties working long hours at the local mine; songwriting and performing became her muse.  Lauren’s “old soul” songwriting style is derived from the music she listened to in her youth (Patsy Cline and Johnny Cash), and her knack to belt out a tune roused by the talents of one of her personal favorite performers, Martina McBride. The new release continues the momentum generated by her previous releases, “Don’t Think” and “Crooked Smile.” The corresponding “Bottle’s Worth A Dime” music video was shot in the old west town of Gold Creek Ranch, Reno, Nevada (Lauren’s former home turf). Directed and filmed by Chaz Mazzota, the flick can be viewed on various digital broadcast channels including Lauren’s YouTube Channel. AristoMedia spearheads the video promotion campaign. Song title: “Bottle’s Worth A Dime” Label: Majestic Ape Produced by: Ben Reno Distribution: DistroKid Radio Promotion: Grassroots Promotion Video Promotion: AristoMedia Run Time: 2:35 Lauren Reno is an American country music artist, songwriter and musician of Cherokee Indian descent. Born in rural Nevada, and the daughter of a gold miner, Lauren’s musical palate was cultivated by the sounds of Patsy Cline, Johnny Cash, Martina McBride and that of her father, Eddie Dimock, who was signed with Capitol Records in the early 90s.  Earning a paycheck, Lauren worked long shifts at the local gold mine; as her creative respite and muse, she wrote songs and performed at local wineries and honky tonks cultivating her craft and satisfying her creative passion. Characterized by her big, powerhouse vocals, old soul storytelling and contemporary delivery, critics have described her music as a “blend of outlaw country and Americana-Folk roots.”  She released her debut EP, titled SEASONS (under her maiden name Lauren Dimock), in 2015. Produced by Adam Palmer, the acoustic recording project was featured on various playlists.  She met her husband, Ben Reno (a musician, composer and producer), in 2017; she, Ben and their two young children now call Music City “home.”  Lauren and Ben are co-owners of Nashville’s hit-making recording facility, Majestic Ape Studios.  Lauren has spent the past decade writing and tracking songs. She released a series of singles including “Don’t Think” and “Crooked Smile” in April and June 2022; she continues her momentum with the release of “Bottle’s Worth A Dime” as an introduction to her full-length recording project (GOLD RUSH) due September 16, 2022. The 11-song CD was produced by Ben Reno and recorded in Nashville at Majestic Ape Studio and Pentaverit Studios. PR CONTACT: *To request a review copy of the track, please hit “reply.”  Read the full article

[architectnews]

Olson Kundig New York City Architects Studio

Olson Kundig NYC Office Architects, New York Design Studio Pictures, NY Architecture Firm Interior

Olson Kundig New York City Architects Studio News

Contemporary Manhattan Architect Practice, NYC, USA

April 29, 2022

Olson Kundig New York City Architects News

Olson Kundig NYC Office News

Photos by Angela Hau

Olson Kundig Expands to New York City

SEATTLE, WASHINGTON, April 28, 2022— Olson Kundig is pleased to announce the opening of their new office in New York City, underscoring the firm’s ongoing commitment to and investment in urban spaces. Located in Midtown Manhattan, near Bryant Park, the Morgan Library and the Empire State Building, the office creates a new hub from which the firm will nimbly support clients and projects, while fostering cultural exchange and design dialogue between New York and Seattle.

The new office occupies the 10th floor of a mid-rise tower built in 1923, with views of the busy urban streetscape to the north and the rich architectural interest of surrounding buildings to the south. The office is anchored by a signature gathering and event space known as the Living Room, where an oversized, 144-square-foot table, designed by Tom Kundig and fabricated by Spearhead, evokes a conceptual cityscape rising from the landscape.

Created from a tapestry of raw timber offcuts, representing both Olson Kundig projects and the work of other architects, the table introduces a physical embodiment of Pacific Northwest design culture within the new office space. An integrated turntable and record collection curated by Seattle’s Sub Pop Records further underscores connections to Olson Kundig’s home in Washington State and the wider culture of the firm. To support a range of different configurations, the table is mounted on wheels and divided into quarters—each measuring six feet by six feet and weighing 800 pounds.

“Opening a New York office space allows us to share a bit of the Pacific Rim and our ‘unstable edge’ mentality with the East Coast, forging new relationships and opportunities for collaboration,” shares Alan Maskin, principal/owner of Olson Kundig and design lead for the new office. “That influence goes both ways, of course—shared cultural events and firm culture creates a river that flows between the two cities, exchanging ideas and energy back and forth.”

Curated artwork will feature heavily in the new office, continuing the firm’s longstanding tradition of making art a part of everyday life and integrating diverse forms of creative expression into its workspace. A raised platform between workstations frames a small display area that extends the vision of The Ledge, a gallery founded within Olson Kundig’s Seattle office in 2011, to New York. Dedicated wall space throughout the office will host paintings and other works, while a wide “runway” between workstations and the kitchen can host sculptures and free- standing pieces.

“While Olson Kundig previously occupied a small workspace in New York, this new office represents a more significant investment in office space and participation with the design culture of the city.” says Hemanshu Parwani (HP), principal/owner and CEO of Olson Kundig, as well as Maskin’s collaborator. “From a business perspective, it will improve client relations and project delivery throughout the East Coast and international markets, while allowing us to recruit top design talent.”

About Olson Kundig

Now in its sixth decade of practice, Olson Kundig is a collaborative design practice led by fourteen principal/ owners whose work includes cultural and museum projects, workplaces, exhibition design, commercial and mixed-use design (including wineries and sports facilities), private and multi-family residential, hospitality projects, places of worship, interior design, product design and landscape design. With deep roots in the Pacific Northwest, the firm and its team of over 250 work with clients around the world. More information at olsonkundig.com

Olson Kundig Architects

Project Team:

Alan Maskin and Hemanshu Parwani (HP) Design Oversight Todd Walbourn, Project Manager Lindsay Kunz, Project Architect and Director of NYC Office Kathy Hanway and Jessica Cerullo, Interior Design and Purchasing Tom Kundig, Table Design

Key Consultants:

Dowbuilt, General Contractor Spearhead, Timber Fabricator

Photographs: Angela Hau

Tom Kundig

More buildings by Olson Kundig New York City Architects Studio online very soon

Location: New York City, NY, USA

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ModernHaus, 27 Grand Street, SoHo Architecture: Palette Architecture photo : Pavel Bendov ModernHaus Hotel, SoHo

FILTER at Design Pavilion / NYCxDesign Festival, Times Square, NYC Design: CLB Architects image : CLB Architects FILTER Times Square

277 Fifth Avenue, NoMad, NYC Architects: Rafael Viñoly rendering : THREE MARKS 277 Fifth Avenue Building

CreditSights, 2 Park Avenue Design: Kostow Greenwood Architects photos : Adrian Wilson CreditSights NYC office interior design

550 Madison Architects: Snøhetta photo © Snøhetta and MOARE 550 Madison in New York City

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Comments / photos for the Olson Kundig NYC Architecture Office News page welcome

The post Olson Kundig New York City Architects Studio appeared first on e-architect.

[noragoldengaze]

Worries and Troubles

I worry about the developments of Ezekiel. It seems he continues to make one step forward and then falls back two. His reactions to situations are still something I suspect more will not be accommodating for. Hopefully, he will find some purpose to focus on which will help carry him forward on. Word says that he is looking for a companion. The last time I attempted to meddle in love, I ended up creating an awkward situation between two people which I still feel guilt for. And I worry about creating that kind of attachment when someone's heart and mind is in chaos. But it isn't my life to live, but his. I can really only watch and offer support and hope for the best. Fifi worries from him greatly. So much so that she took to drinking after one of their conversations. What a curiosity it is to see how much we hurt for others. Are those wounds worse or less than the physical? I suppose it is a matter of perspective. And then Roric. I am still not sure what to make of this transporter within our ranks. My gut says something is amiss with him, but it always warns of where to extend myself. If I was the more meddling sort, I would be invasive and find out and demand amendments so he would be living a better life. But I cannot do that anymore than I can make Taia accept my offer of job and board. So I will watch him as I watch the others and pick up the pieces should he shatter on the floor. There is a new male around the bar. Loxuth'to is his name and he apparently is only good for sweeping the floor and making coffee when it comes to what I need. The scholarly sort who needs income while he tries to establish his place in the world. I'm happy to welcome the assistance if it will free up my time to focus on the other aspects of the winery. Cindri'sae will likely have use of him when the mood strikes him and I am sure he'll make better use of his skills than I will. I think a visit to the vineyard is due soon. There are those there I want to speak to about the quality of our product as well as discuss security. These continued targetings of my business only serve to vex me further. When I find the one responsible for all this, I'll have him hurting so much he decedents will continue to feel the pain long after I fade from memory and fable. Kedha's belly continues to grow and we may need to hold her baby shower sooner than I expected. I'll need to find Tyl and see if she wants to spearhead that. Where is Lenoria? My mind lingers to possible futures and optimism. Its a strange thing for me since I spent so much of my life never thinking beyond the week. But to consider possibilities and happier times...such a strange drug for the brain. I want that better future. I am tired of murder and blood on my hands, but I will kill for that dawn.

[bringinbackpod]

Interview with José James

We had the pleasure of interviewing José James over Zoom video!  Out now, the jazz voice of the hip hop generation José James (Rainbow Blonde Records) releases his first ever Christmas album Merry Christmas from José James. In addition to the album release, José also premieres the official performance video for the original track "Christmas in New York" today. The contemporary album celebrates the holiday season while honoring classic jazz and pop records of the 1950s. Combining the classic jazz-crooner elegance of Frank Sinatra and Nat “King” Cole with the earthy sophistication of soul legends Stevie Wonder and Donny Hathaway, the ten track Merry Christmas from José James takes listeners on a world-class holiday experience from one of the greatest living voices in jazz. Listeners can find two original tracks, “Christmas in New York” and “Christmas Day” along with popular ballads such as “The Christmas Song,” “White Christmas,” “Let it Snow” and “This Christmas,” a modern twist on the Donny Hathaway holiday favorite. In James' version, he musically brings an aspect of R&B and hip-hop to the mostly Jazz collection. Songwriting for the project was spearheaded by José James and his partner, recently Grammy nominated Talia Billig. The album’s studio band features Grammy winning and nominated all stars Ben Williams (bass), Aaron Parks(piano), Jharis Yokley (drums) and Marcus Strickland (soprano saxophone). Produced by José James and Brian Bender and recorded by Ariel Shafir at Dreamland Studios, the album was mastered by Frank Arkwright at Abbey Road Studios. The session was recorded completely live on 2” tape and mixed in LCR (left-center-right) by Brian Bender at Motherbrain West. “It’s the perfect album to put on whenever there’s a certain spirit in the air,” James says. “I hope that people can feel a little bit of the joy and the wonder, year round, that 8-year-old José felt, not only about Christmas and all the obvious things—the ornaments, the tree, the holiday season—but also the music,” he continued. A 13 date tour to support the album will launch at SF Jazz in San Francisco on November 27th and conclude at New York’s City Winery on December 14th. Stops also include Seattle, Portland, Santa Cruz, LA, Phoenix, Santa Fe, Minneapolis and Chicago. (All tour dates listed below). About José James James, a Minneapolis, MN native who spent most of his career in New York, was discovered by Gilles Peterson in London before his major label debut with Blue Note Records. He has produced and written 11 albums covering the best of jazz, pop, hip-hop and R&B. In 2017, José made his screen debut with a performing role in Fifty Shades Darker. He now lives in Amsterdam with Talia Billig, his partner and Grammy nominated songwriter. We want to hear from you! Please email Tera@BringinitBackwards.com. www.BringinitBackwards.com #podcast #interview #bringinbackpod #joséJames #zoom Listen & Subscribe to BiB Follow our podcast on Instagram and Twitter!  source https://www.spreaker.com/user/14706194/interview-with-jose-james

[maxbrown7]

Cryptocurrency for Beginners

In the beginning of its dispatch in 2009, a few bitcoins were utilized to purchase a pizza. From that point forward, the cryptocurrency's brilliant ascent to US$20,000 in December 2017, thusly coming around 70% to around US$6,000 in mid-2018, boggles the brain of many individuals - cyptocurrency financial backers, merchants or simply the plain inquisitive who passed up this great opportunity.

How everything started

Remember that disappointment with the current monetary framework led to the advancement of the computerized money. The advancement of this cryptocurrency depends on blockchain innovation by Satoshi Nakamoto, a nom de plume utilized by a designer or gathering of engineers.

Regardless the numerous suppositions anticipating the passing of cryptocurrency, bitcoin's presentation has motivated numerous other advanced monetary forms, particularly as of late. The accomplishment with crowdfunding welcomed on by the blockchain fever additionally pulled in those out to trick the clueless public and this has gone to the consideration of controllers.

Past bitcoin

Bitcoin has enlivened the starting of numerous other advanced monetary standards, There are at present in excess of 1,000 adaptations of computerized coins or tokens. Not every one of them are something very similar and their qualities differ significantly, as do their liquidity.

Coins, altcoins and tokens

It would do the trick now to say there are fine qualifications between coins, altcoins and tokens. Altcoins or elective coins for the most part depicts other than the spearheading bitcoin, in spite of the fact that altcoins like ethereum, litecoin, swell, dogecoin and run are viewed as in the 'principle' classification of coins, which means they are exchanged more cryptocurrency trades.

Coins fill in as a cash or store of significant worth while tokens offer resource or utility uses, a model being a blockchain administration for inventory network the board to approve and follow wine items from winery to the customer.

A highlight note is that tokens or coins with low worth deal potential gain openings yet don't expect comparative transient expands like bitcoin. Set forth plainly, the lesser realized tokens might be not difficult to purchase yet might be hard to sell.

Prior to getting into a cryptocurrency, start by concentrating on the incentive and mechanical contemplations viz-a-viz the business techniques illustrated in the white paper going with each underlying coin offering or ICO.

For those acquainted with stocks and offers, it isn't not normal for first sale of stock or IPO. Notwithstanding, IPOs are given by organizations with unmistakable resources and a business history. It is completely done inside a controlled climate. Then again, an ICO depends absolutely on a thought proposed in a white paper by a business - yet to be in activity and without resources - that is searching for assets to fire up.

Unregulated, so purchasers be careful

'One can't managed what is obscure' likely summarizes the circumstance with computerized cash. Controllers and guidelines are as yet attempting to find cryptocurrencies which are constantly advancing. The brilliant standard in the Crypto ATM space is 'admonition emptor', let the purchaser be careful.

[wineanddinosaur]

Thirsty For Change: These Drinks Companies Are Bettering Their Communities Through Social and Environmental Missions

There are many charitable beverage brands hoping to serve more than just flavor and buzz. From wineries and breweries with animal-focused initiatives, to brands fundraising for food banks, myriad drink makers give back to their communities in creative ways. In response to the climate crisis and to disparities within our neighborhoods — both of which have been magnified by the ongoing Covid-19 pandemic — many beverage companies have continued to donate to worthy causes.

But there are companies within the beverage sector that prefer to take a more hands-on approach, spearheading efforts to make breweries, wineries, and distilleries the agents of change. From brands looking out for their employees to those protecting the planet, here are the innovative ways that the drinks community is bettering the world with social and environmental missions in mind.

Caring for Workers

Stolpman Vineyards

In Los Olivos, Calif., in the 1990s, Tom Stolpman opened Stolpman Vineyards. He noticed a problem for vineyard laborers on the West Coast: Many migrant workers would spend a few weeks at his vineyard, pruning the vines and harvesting the grapes, and then be forced to move on, repeating this process every fortnight or so.

“It created a social problem for the families,” said Peter Stolpman, Tom’s son and managing partner of Stolpman Vineyards. Either the workers’ children were not able to go to school because they’d be traveling from vineyard to vineyard with their families, or they’d be left at home without a parent present in their lives. “He wanted to go to sleep at night knowing the families had stability and the kids were getting an education,” Peter Stolpman says of his father.

To create full-time employment for his workers and offer much-needed stability, Tom Stolpman brought on Ruben Solorzano to work as his vintner and vineyard manager, and to help start La Cuadrilla vineyard training program. The program gave 15 workers their own block, or cuadra in Spanish, where they could experiment with new cultivation techniques and learn the life cycle of the vine. When the employees had improved their techniques, Stolpman Vineyards started bottling and selling their wines, calling the end result La Cuadrilla. All profits from La Cuadrilla went to the workers — paid out as a bonus on top of their hourly wages — affording them enough money to stay in one place with their families.

Today, Stolpman Vineyards dedicates a minimum of 10 percent of its estate to growing La Cuadrilla wine. The program allows 30 full-time farmers to share in the profits and create security for their families.

Frescobaldi

In Italy, on the island of Gorgona, another vineyard is used to improve the lives of a different group. In a prison yard that overlooks the sea, inmates tend to some of Frescobaldi’s vines. In 2012, Frescobaldi, which has produced wine in Tuscany for 700 years, partnered with the Gorgona Penal Institute to teach inmates at the ends of their sentences how to care for the vines on the island, which yield a red and a white coveted by wine aficionados and Michelin-star restaurants.

The company reports that all profits from the sale of Gorgona wines are put back into the program, and that the inmates are paid a living wage equivalent to that of a free Italian citizen working the same job.

From Frescobaldi’s agronomists and oenologists, inmates learn how to make wine, how to manage the cellar, and how to work in the industry upon release. Once their sentences are completed, they have the option to work on the Frescobaldi estate for one year. According to Marchese Lamberto Frescobaldi, the 30th-generation winemaker and head of Frescobaldi, of the 100 inmates who have gone through the program, none have recidivated.

Mezcal Unión

A decade ago, Alejandro Champion noticed that many farmers of agave — mezcal’s key ingredient — hadn’t the funds nor resources to properly farm their lands and produce the drink. Because these small-scale operations were running without profit, the children of many farmers were forced to migrate to the United States for work.

To industrialize mezcal would kill the culture around it, as many Oaxacans believed that the drink connected a person with their spirit and the gods. But not acting would lead to the collapse of these small farms and producers.

Instead, Champion and his co-founders founded Mezcal Unión in order to champion the agave farmers. The business model was simple: The farmers had the land and the knowledge, and Mezcal Unión would provide the investment and manage the risk. By combining their resources and operating a fair-trade business model, Mezcal Unión runs a profitable distribution company, while the once-struggling small producers and farmers now earn more than the industry norm.

“We wanted to be part of a project,” says Champion, that “positively impacts the people we collaborate with.”

Sometimes, Mezcal Unión provides farmers and producers with the funds to purchase agave and farming tools. Other times, the money is used to upscale production. In some instances, Mezcal Unión provides business support and financial mentorship to small businesses.

“Our agreements are based on how they want to work with us,” Champion says.

But the farmers and producers are not employees of Mezcal Unión. For instance, if Mezcal Unión provides agave seeds to a farmer, Mezcal Unión owns only half of that seed, while the farmer owns the other 50 percent. This allows farmers the choice to sell their yield of agave to Mezcal Unión or to another distributor.

(Note: In August 2021, Diageo purchased Mezcal Unión. However, Champion and his co-founders recently told VinePair that they are still running the company and their relationships with farmers and producers are unchanged.)

Caring for the Planet

New Belgium

With concerns over climate change, many beer makers are building LEED-certified breweries and attempting to reduce their carbon footprints. But New Belgium has always been at the helm of such initiatives.

New Belgium has donated nearly $17 million to combating climate change, invests in renewable energies to run its facilities, works with industry partners to reduce beer’s carbon footprint up and down the supply chain, advocates for better climate policies, and has pledged to make the entire company carbon neutral by 2030.

This month, New Belgium released its Carbon Neutral Toolkit for free so that other breweries can take advantage of its investments into research, and replicate the company’s methods to measure their carbon footprints and reduce greenhouse gas emissions in the brewing process. “Rather than keeping the rewards of our carbon-neutral investments to ourselves, we’re giving away our Toolkit as an invite to other brewers to join us,” CEO Steve Fechheimer announced in a recent press release. The 26-page toolkit comprises actionable tips, affordable suggestions, and useful resources that allow other breweries to properly account for their greenhouse gas emissions.

Catskill Provisions

Focusing on caring for a whole planet can feel overwhelming for a small company. That’s why Claire Marin, who owns Catskill Provisions — a small distillery in upstate New York — instead zoomed in to focus on tinier worlds: beehives.

Before Marin opened Catskill Provisions last year, she was a nomadic distiller, buzzing from distillery to distillery, much like the creatures that inspire her creations. From her Pollinator Vodka, which uses honey during fermentation, to her rye whiskey, which she finishes in honey barrels, everything Marin produces is “an ode to the bee and pollinators,” she says.

Not only does Catskill Provisions donate profits to bee-focused organizations, but Marin spends a great deal of time helping the bees in her region, dedicating a lot of her efforts to the logistics of keeping them healthy. Marin has placed 300 beehives around the Catskills, making sure to space them out enough to avoid competition between colonies. She ensures that her bees are on farms that avoid pesticides, which are responsible for colony collapse. And she harvests honey from her 18 million bees slowly to make sure that her bees have what they need to survive.

The article Thirsty For Change: These Drinks Companies Are Bettering Their Communities Through Social and Environmental Missions appeared first on VinePair.

source https://vinepair.com/articles/drinks-companies-social-environmental-missions/

[johnboothus]

Next Round: Jordan Salcito Saw the Canned Cocktail Future

On this episode of “Next Round,” host Zach Geballe chats with Jordan Salcito, founder of Ramona, to discuss her pioneering canned Spritz brand. Salicto details her transition from working in hospitality, to becoming a sommelier, to finally starting her own brand. She explains how working in fine dining in New York and working harvests in Italy and Patagonia gave her the skills and knowledge she needed to launch Ramona.

Geballe explains that, though RTDs and canned wines are booming today, Ramona was one of the first brands to explore the trend of canned wine products when it came to market in 2016. Salcito explains how Ramona products fill a void in the market and reveals which new flavor Ramona is debuting this summer.

Tune in and visit https://www.drinkramona.com/ to learn more.

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Zach Geballe: From Seattle, Washington, I’m Zach Geballe. And this is a “VinePair Podcast” “Next Round” conversation. We bring you these episodes in between our regular podcasts so that we can explore a range of issues and stories in the drinks world. Today, I’m speaking with sommelier and founder of Ramona, Jordan Salcito. Thanks so much for taking the time.

Jordan Salcito: Thank you so much for including me in this episode. I’m very happy to be here.

Z: Yeah. I imagine that lots of our listeners are plenty familiar with Ramona, but they may not have been familiar with the backstory or your backstory. If you don’t mind, can you talk to us a little bit about how you got into the wine industry? Then, in particular, how and why this product, which at the time I think was pretty out there for what wine was going to be or a canned spritz. Now, we take this for granted since there’s an industry here so maybe just a backstory to start out.

J: Of course. I got into the wine industry accidentally while thinking that I wanted to pursue a career in writing about restaurants for The New York Times. I was cooking at the restaurant Daniel at the time. I think in retrospect, I hadn’t understood enough of the world to even dream about what working in wine could look like. Actually, the first time I really had a conversation with Daniel Boulud was after work one night. I had a sweet tooth and when you’re working on the line of a kitchen, you go for a long time without really eating. You don’t eat a meal sitting down ever. At least, nobody did back in those days. After service, before I would walk home, I would check in at the kitchen because the pastry team would always leave out delicious extra pastries. On this one particular night, I had a book with me, and coincidentally, Daniel Boulud walked in and he had a bottle of 1989 Jaboulet La Chapelle. He said, “Who are you, what’s your name, what are you doing here, and do you like wine?” He was so high-energy. Anyway, that led to Daniel being very curious. It was a thing that I always loved about that restaurant and about Daniel. He really values curiosity. He starts flipping through. At the time, one of my jobs was to wrap the black bass papillote and these potato scales. He stumbles upon a page of a dish, a red mullet with potato scales by Paul Marcus. It turns out that dish was the dish that inspired the signature dish that I was in charge of cooking. Anyway, Daniel poured a glass of this wine and we ended up talking for a long time. Ever since then, throughout the rest of my duration there, he really looked out for people who he could tell cared about and tried to give them an opportunity to do the thing that they were interested in doing. An opportunity came to work at the La Paulee des Neiges. It was this Burgundian wine event that was happening every year. With this one particular year, it was only happening in January in Aspen, Colo. I got the invitation to work this event and then I was told, “No, actually, we don’t have a budget for you.” I said, “If I can get myself there and work for free, can I do it?” They said, “Sure.” That was the moment for me where I was able to line up harvest in Burgundy for later that fall. My job during that particular harvest was really picking the grapes, being out in the vines every day for about two weeks straight. I remember by day eight or nine, I couldn’t stand up straight at the end of the day because you’re basically just hunched over carrying a bucket. A bucket of these wet, dripping grapes because 2006 was not a very sunny year during harvest, and it was truly backbreaking. It was also so revelatory, and it was amazing to be in the vineyards that I had read about and finally start to understand how the light hits a vineyard differently based on its exposure to the sun. How the insects that are in one vineyard are completely different from one a few yards over. That was when the practical application started to help the intellectual peace that you can read about in books. It’s when it all started coming together for me. Then, I would work in a winery after the picking because after the last grapes are picked, they’re still processing what is happening in the winery. I think that’s when it all just started coming together for me. I realized, after deciding to pursue this direction and wine, that the one true story I have of my own paternal grandfather, who I never met, is that he used to make wine in his basement with my dad. My grandfather died when my dad was 13 and so this is the one memory that my grandfather shared or that my father shares with my grandfather. It took years later to realize that there is this through-line for me of wine with this superpower ability to bring us together. To bring people together who might not have found themselves in a room or around a table otherwise. Even beyond that, and especially now with Covid, it’s amazing how we can feel a connection to a place by drinking a bottle of wine from there, and it’s almost as if we can transform ourselves. I think really it was that harvest that made me realize that I wanted to spend my life focused on wine in various ways. I started working harvest every year, usually in Burgundy. I would sometimes go to another region after that. I went to Tuscany, starting in 2008 after the harvest in Burgundy, and it was something that I loved to do. In 2007, I took a part-time sommelier position at Nick & Toni’s out in East Hampton. The owner or rather the general manager was a woman named Bonnie Munshin. She gave me a shot, and the person that was supposed to be full-time had a no-show on Memorial Day weekend. It was the best thing ever for me because it was a chance to step up but it was a natural disaster for her at the moment. She gave me this chance and that led to a full-time position at Eleven Madison Park after harvest that fall. I think what I started to realize is any time I would work in a restaurant, I would say, “Look, I just want you to know this thing that I do in the fall is harvest every year, and it will seem inconvenient for a week or so, but I promise you, I’ll come back and I’ll be a better sommelier. I’ll add value to the guests who come in here.” That proved to be true. I was able to develop this understanding of different approaches to production. There were some years where I couldn’t go to Burgundy because we were opening a new restaurant and it was 2011. I didn’t work a fall harvest that year, but I went to Patagonia Bodega Chacra the following February, and just the more I saw and noticed, the more through-lines I realized connected wines together with a value system. The delicious wines that I found really inspiring all had — whether the soil was slate or clay or limestone or whether the country was Italy, France, Germany, or Patagonia — there was this interesting through-line of wines that had a similar value system of transparency. Of course, prioritizing taste and deliciousness, but also it was more than that. Fast forward to 2015 when at that time I was overseeing the beverage programs for David Chang’s Momofuku restaurants. I began there in 2013, and the mandate that David gave me at the time was to build a wine program. People don’t really associate Momofuku with wine, and he wanted that to change. He understood there’s this community out there of wine people, and it’s not dissimilar to the community of chefs that he didn’t love. That was an amazing mandate. The other thing he said was, “You already know the rules, so now break them.” I think that permission was just this big breath of fresh air. Growing up, my mom had always prioritized the arts for my sisters and me. My dad’s a lawyer, so we had the pragmatic side, too. I think it was almost a permission to think like a child again in a good way. Permission to not be beholden to the machine. A lot of restaurants that are great and were great, there’s no room for any creativity or independent thought. You just have to be part of the machine in order for the system to work. This was different in a way that was so invigorating, and I remember having this idea that I wanted to call it Thunder Picho. I was reading a book by Paul Lukacs. He’s brilliant. He wrote a book called “American Vintage.” It’s one of my favorite books about wine, period. It basically tracks America’s relationship with wine and going all the way back to Thomas Jefferson and trying to plant Hermitage wines in Monticello and not realizing why they would die all the time. Then, fast forwarding to a sparkling Catawba was the first great American wine. Of course, phylloxera, when we realized that we could just graft onto American rootstock. Then, Prohibition and then World War I, followed by World War II. Actually, it was fascinating for me to read the similarities between the Mondavi family and the Gallo family. They had very different approaches. The Mondavi family was spearheaded by Robert Mondavi, who had gone to France and understood that there were these excellent French chateaux in Bordeaux and he wanted to model his winery and wine culture in America after that. Whereas you have Gallo, and they want to focus on data and give people what they want. You end up with Robert Mondavi starting to craft his legacy. At the same time, you have the Gallo brothers creating Thunderbird, which then became the No. 1 wine in the U.S. The ingredients were effectively white port with lemon juice concentrate. That’s so bad and terrible, but yet there’s something interesting. America has not yet figured it out. I think we’re getting there with globalization, Instagram, and conversation. It’s so exciting to see that now great wine is made everywhere and can be made anywhere with the value system in place. I think for me it was like, “Why?” I just thought that piece of history was interesting and then coupled that with moments in Italy harvest. I remember the first time I ever had an Aperol Spritz, and it was in the piazza of Montalcino in 2008 after a really dismal harvest, whereas the Burgundy harvest was picture perfect. Everyone’s been doing this for hundreds of years and the stories are amazing. Italy was the opposite for me. We were helping out my husband’s then-business partner, who was actually a bridge player, but had bought this estate in Montalcino and didn’t know anything about making wine. He said, “Hey, I have a tournament, can you guys just make this wine for me?” We didn’t even know what to do here. This is not something we’re qualified for, and we’re happy to help but please, nobody has any expectations here.” It was a very rainy year. The tractor fell over. There was no actual winery. We had a tarp that was over the sorting table and we were the only ones with a sorting table. We saw Burgundy do this and it’s really important so we thought we should try it here, too. Anyway, it was a very difficult harvest and the moment of respite was an afternoon Aperol Spritz and it was brightly colored and happy and not too bitter, but not too sweet. Fast forward to 2013-2014, what if we do some more digging here? What even is the wine cooler? I’ve never been a beer person. I’ve never found beer delicious, despite many college parties in which I wish that I had. I remember at some point when I was 21, somebody introduced me to wine coolers, and I was intrigued by them because they were less bad-tasting than cheap beer to me, to my palate. I think it took a lot of time for me to realize and just have confidence in my palate. At this point, I had passed the blind-tasting master sommelier exam. I was going this very educated route, and I felt that I can’t be the only person that still thinks beer is terrible, and there’s nothing out there. Now that I know enough about production, why is there not something meant for casual moments that I’m personally willing to consume? That was how the idea for Ramona started. I know that’s a very long-winded answer to your question, but yeah, that is basically the idea and the decision to start. It happened in 2015. We had just gotten the nomination for outstanding wine service at Co. I remember Bobby Stucky, who’s an amazing friend and mentor, had come in with his wife Donette and his general manager from Frasca. He’s also in charge of service at the Co, and he said the tasting menu that I just experienced at Co is the best I have had in recent memory. What you’re doing here is extraordinary, congratulations. Then, I remember a week after that is when I left for the master sommelier exam, and I had already passed the tasting. I had passed theory that year, which was the one I had been so nervous about, and I passed it in a way that finally felt so easy. I missed the service exam by one table, and it was a table of people who have never seen me work in a restaurant that I personally don’t know. The feedback that I was given was not that I ran out of time because I didn’t or that I didn’t answer the questions right because I had, it was that in their estimation, I didn’t seem like myself to them. It was just this one particular table, and I remember it was a big gut punch. It took me a little while to process it all. Then the next week, I found out I was pregnant with our son Henry, and that wasn’t planned. The universe decided that you thought you were going in this direction, but now your plans have changed. It was an opportunity to say, “Wait a minute, is the hill I’m going to die on trying to be more like myself to a group of people that don’t work in restaurants and never seen me work in a restaurant? Do I even want that feedback? Is there any way in which more work or more preparation could make me seem more like myself to a group of people who have no idea who I am or what I seem like?” That was an easy moment to course-correct and do this thing that I had felt was a void in the market for a while. The timing was good. The change was happening and I either could take some control over what that change would look like or not. And I chose the former.

Z: I want to follow up on one piece here, which is that you mentioned this idea that maybe your initial conception of Ramona was something that had a lineage that it shared with wine coolers. You saw it as a very casual drinking experience. Is that because from the jump you were thinking, “This is going to be a canned beverage?” Especially when you were probably thinking about the conception of what a wine-based product in a can was, there weren’t very many and they were definitely not seen as anything other than very casual beverages. Was it just the format that led you to that? Or since you wanted something casual, of course it’s going to go in a can?

J: Totally. It was more the latter, although cans were never obvious to me until we decided to go with them. It was more like a beverage. The beverage didn’t exist, and I just saw this big void. To your point about wine coolers, I would say that Ramona winks at wine coolers, but I would not say we were inspired directly.

Z: That is fair, I understand.

J: Yeah, wine coolers are a bad American version of spritz anyway. If you go down that rabbit hole, the ancient Romans and Greeks used to add water and flavorings to their wine. Nobody drank wine undiluted, so there is a fun lineage, if you want to go down that rabbit hole. As much as I was studying fine wine and as much as my life involved fine wine, what I found that I wanted to drink a lot of the time was something low in alcohol and refreshing and, in my estimation, was also delicious. Also, it adhered to a value system that was important to me. When I’d go out to the beach and have a lobster roll, the options were beer or a really cheaply made glass of rosé that I wasn’t interested in drinking. Then, to your point about wine coolers, I did some research and wine coolers were a massive category in the U.S. in the ‘80s, up until the early ‘90s. If you look at what happened, the beer lobby very sadly and successfully kneecapped wine coolers with a law that Congress passed in 1992, quintupling the excise tax on wine-based products in favor of malt. I love that Ramona was so early to the game, and I love that to this day because there are so many things in cans now. The thing that shocks me honestly is that I really want the rest of the canned industry to catch up and start producing things organically. If they’re *going to use malt, which is a horrible industry because everything is sugar cane-based. I know a lot more about that than I should because of my sister, who runs an NGO that pushes multinational corporations to respect human rights. There’s an opportunity for businesses to make decisions that impact the world on a positive note, and I hope we see more of that. As far as cans go, initially, my vision for this was that they would be in a bottle. Yet, the more I started researching and the more that I wanted to really lean into how we as a business make decisions that I’m proud of, aluminum is the most recycled material — above glass, above plastic, above anything. On top of that, it has a much lower carbon footprint than tracking glass all over or plastic all over. It felt like the right environmental decision. It was risky because I remember people saying, “Look, nobody’s going to know where to put this on the shelf” and “Where does this even go?” I think it was fortuitous that there was enough of a groundswell among cans as a vessel, and that was something that worked out for us. However, I would be lying if I said that the vision was always the can. The vision was always the product inside of the can. The can just made the most sense in terms of alignment with our value system.

Z: I think what’s interesting about the Ramona products is that they have, in my experience, adhered pretty close to this idea of very classic Italian spritz, at least in terms of their flavor profile. I’m sure that there have been times, suggestions, and maybe even prototypes of something outside this very citrus-centric flavor profile. Have you come close to expanding? What stops you if you have? Or are you just very content with the core flavor set?

J: Good question. This is actually a good lead-in to our flavor that we will be releasing this summer.

Z: Oh, I didn’t even know about this. Breaking news here on the podcast.

J: Breaking news, exactly. I just had a production call this morning. I wish we were going to release it sooner, but it looks like it’s probably going to be July. This remains true, but my goal is always, “How we can make things that I, as a very particular consumer, am willing and excited to drink regularly?” One way that we took inspiration was from that Aperol Spritz. The most natural way to do that back when I was tinkering with recipes was through grapefruit as a flavor, because it is both bitter, sweet, and a little salty. It’s also balanced and refreshing, so that’s where we started working with an extract made from organic grapefruits. Then really to that point, if that’s our inspiration for this particular flavor profile, what are the other flavor profiles that we want to consider? Then, it was just a whole bunch of tinkering. The thing we always lead with is, what is delicious? Of course, delicious is subjective, but what is delicious to us and what is missing. That led us to produce lemon from organic Sicilian lemons. We did a test batch here in the U.S., and that’s where I was introduced to a chemical called velcorin. I was told we could use velcorin and this was on canning day. I had spent my savings on everything, and it took a year to get to this point. Then, I learned on canning day that the canning facility wants to use velcorin or potassium sorbate to make them shelf-stable. In potassium sorbate, there’s a known carcinogen on the Whole Foods no-fly list and I just knew I didn’t want to touch that. Of course, I said, what about sterile filtration? What about all these other things? Those were not options at this particular moment in time. Anyway, this was when I learned what velcorin was. It’s a neurotoxin for the first 24 hours. It has to be administered with a hazmat suit. It is growing in popularity and does not have to be disclosed. What I’ve learned from my friends in Napa is that a lot of natural wines will just nuke the wine with velcorin, and nobody has to know, and then it doesn’t explode on the shelf. In Italy, we moved production and the definitive factor for me was how do we not have to use something weird like this? In Italy, we just pasteurize a wine in warm water. That’s when I became really committed to working with Italian ingredients, and Italy has its fair share of problems and frustrations. However, one thing they are going to prioritize is what they eat and what they drink. There’s just so much emphasis on that, which I really love and respect, and that’s how we ended up with Meyer Lemon. As we were tinkering, we definitely had recipes in the works for berry-flavored things. At the end of the day, it had to be delicious. That’s how we landed on Blood Orange, but then we didn’t release a new flavor. Last year, we did the Dry Grapefruit which is the drier, slightly lower in alcohol, 90-calorie version of the ruby grapefruit. However, I had a recipe that I have been tinkering with and working on for a very long time. Instead of taking its inspiration from southern Italy and Sicily, it takes its inspiration from northern Italy and Venice. Basically, the Aperol Spritz, minus the FD&C Red 40, minus the cold tar, minus the 279 grams of sugar per liter. Aperol as a brand is brilliant. Aperol as a product is just so fun and brightly colored. I say Aperol, but Aperol is part of its own lineage that emerged during the Italian futurist art movement, which I just learned. The futurist art movement actually produced the Russian constructivist movement, which our label design is inspired by. This notion that fine art belongs to everyone and it can be on a poster and it can be in an alley. It doesn’t have to live in a gold frame in a museum. That was the reason for Ramona. You can be at the beach, you can be on a hike, you can have a sandwich, you can be at home or you can be at a restaurant, and you can have a beverage for this any type of moment that adheres to a value system of a lot of these great wines. So, our new flavor is called Amarino. Basically, “ino” means a little bit of Amaro, and it’s bitter and it is this beautiful bright color. It is orange in color, with a bitter orange peel, and bitter oranges being a major profile, but it’s a recipe with a lot of different layers and we will finally be able to release that in the summer.

Z: Excellent. I have a couple of other questions for you. On “Next Round,” we’ve interviewed and talked to lots of people about sommeliers and other restaurant professionals who have either actually done what you’ve done to some extent or are intrigued by this idea of creating a product, creating a brand, and leaving the restaurant industry. You talked about this before, this moment in your career, this inflection point where things went one way instead of another. Do you miss the restaurant life? Can you go away, or is it still a siren song for you?

J: For me, I was able to achieve what I set out to achieve, and I had an amazing set of experiences through the restaurant world. It’s amazing how I remember being terrified of parenthood, and there were so many skills that actually just translated over really well. You’re already used to not sleeping very much. You’re already used to doing things ambidextrously and eating out of a quart container really fast.

Z: Also, used to lots and lots of complaining.

J: Yes, lots of complaining. Nothing ever goes the way that you think it will. You just get used to pivoting and thinking on your feet. I would say for me, it coincided perfectly with the evolution of my life, my family’s needs, and my own desire to be more present. My son Henry was born in January 2016. I had never intended to use maternity leave to focus on Ramona, but I found I had to. As restaurant people, we are busy all the time. We’re used to doing many things at once, and a baby sleeps a lot.

Z: Yeah, that is true.

J: I had a lot of time to really focus on what it is that I want. The most important question is, “Am I doing a thing that fills a genuine need?” With any decision that we make, whether it’s a flavor or anything, what is the reason behind it? Why are we doing this? Does the world need this thing? Do we believe in what we’re doing? Are we adding to the conversation or are we just doing something that already exists? That’s something we try to be really considerate of, but I think as far as restaurants, I was really fortunate to work in them during a period of my life where it really made a lot of sense for my life. My husband was in the restaurant industry at the time. He is no longer as of a couple of years ago, but it was just part of life. I think it probably shifted mid- to late-2015, where the things that I hoped to be able to do, I have been able to achieve. It was time for a new adventure and a new journey. I believe I had a full life in restaurants, but I don’t miss the floor.

J: Gotcha. And one last question for you, Jordan. Speaking of additional things you’re doing, you also have a podcast — you’re a veteran of this medium — called “Opening Up.” Can you talk a little bit about how that came to be? I’m led to believe that there’s another season coming, is that right?

J: Yes, exactly. “Opening Up” launched last September, and we decided to limit it to 10 episodes and ensure that it goes back to that through-line of wine as this connective tissue. There are so many wonderful people that have fallen in love with wine and have their own stories to tell. It was something that I had hoped to do for a while and had been on the table in conversations for a while. Then last year with Covid, it really needed to launch then, because that was a moment where nobody was seeing anybody they didn’t live with. It was an opportunity to really have these conversations from wherever we were. I loved and appreciated the opportunity to have those conversations. As we were trying to figure out the cadence, we decided we do want to have our seasons launch in the fall, and I like to think of Ramona as season-less. However, our busiest seasons tend to be spring and summer, so it’s a really nice way to ease into fall and winter and just to stay in touch with people who also love wine.

Z: Very cool. It definitely seems from a few episodes I listened to that the wine is the nominal point of connection for you and the guest. It is definitely not a conversation exclusively about wine, which, given the interesting set of people you have on, is very cool.

J: Oh, thank you.

Z: I mean, not that there’s any shortage of podcasts out there. You all should be listening to all of our VinePair podcasts for one, but this is definitely worth checking out as well — especially because I know some of you out there have more commute times ahead of you as people actually go back to work. Jordan, I really want to thank you for your time. It’s been a pleasure to talk to you and hear a little bit about this pioneering product. Some of the other people out there making canned wine products may not even be aware of the debt they owe Ramona. I think you guys really showed that you could do this in that format and have it be both delicious and also taken seriously. I think that was a big hurdle for canned wine products to get over because, as I mentioned before, it was definitely not the case five, six years ago when you guys launched.

J: Zach, thank you so much for these kind words and really for the opportunity to be part of this conversation and to be part of the program and also meet your listeners in this way. It’s been a pleasure. I have a great deal of respect for you and what you have built. I am really happy to have the time to connect here.

Thanks so much for listening to the “VinePair Podcast.” If you love this show as much as we love making it, then please give us a rating or review on iTunes, Spotify, Stitcher, or wherever it is you get your podcasts. It really helps everyone else discover the show.

Now for the credits, VinePair is produced and recorded in New York City and in Seattle, Wash., by myself and Zach Geballe, who does all the editing and loves to get the credit. Also, I would love to give a special shout-out to my VinePair co-founder, Josh Malin, for helping make all this possible and also to Keith Beavers, VinePair’s tastings director who is additionally a producer on the show. I also want to, of course, thank every other member of the VinePair team who are instrumental in all of the ideas that go into making the show every week. Thanks so much for listening, and we’ll see you again.

Ed. note: This episode has been edited for length and clarity.

The article Next Round: Jordan Salcito Saw the Canned Cocktail Future appeared first on VinePair.

Via https://vinepair.com/articles/jordan-salcito-ramona-canned-cocktails/

source https://vinology1.weebly.com/blog/next-round-jordan-salcito-saw-the-canned-cocktail-future