#currently it's named “tenaya lake”

[waffle-bubbles]

"Look. I know we forced you out of your original land and now we're trying to take the land we forced you on, but we named the lake after you. Doesn't that make you feel honored?"

"The lake already had a name. Pywiack. You are not honoring us by renaming it. To honor us would be to allow us to keep our land and all our names and customs. You are disrespecting our existence."

How I imagine Lafayette Bunnell (member of Mariposa battalion, writer) "consoled" chief Tenaya (of Ahwahneechee tribe)

[spacetimewithstuartgary]

Sols 4343-4344: Late slide, late changes

Curiosity is driving along the western edge of the Gediz Vallis channel, heading for a good vantage point before turning westward and leaving the channel behind to explore the canyons beyond. The contact science for "Chuck Pass" on sol 4341 and backwards 30-meter drive (about 98 feet) on sol 4342 was completed successfully.

This morning, planning started two hours later than usual. At the end of each rover plan is a baton pass involving Curiosity finishing its activities from the previous plan, transmitting its acquired data to a Mars-orbiting relay satellite passing over Gale Crater, and having that satellite send this data to the Deep Space Network on Earth.

This dataset is crucial to our team's decisions on Curiosity's next activities. It is not always feasible for us to get our critical data transmitted before the preferred planning shift start time of 8 a.m. This leads to what we call a "late slide," when our planning days start and end later than usual.

Today's shift began as the "decisional downlink" arrived just before 10 a.m. PDT. The science planning team jumped into action as the data rolled in, completed plans for two sols of science activities, then had to quickly change those plans completely as the Rover Planners perusing new images from the decisional downlink determined that the position of Curiosity's wheels after the drive would not support deployment of its arm, eliminating the planned use of APXS, MAHLI, and the DRT on interesting rocks in the workspace.

However, the science team was able to pivot quickly and create an ambitious two-sol science plan for Curiosity with the other science instruments.

On sols 4343-4344, Curiosity will focus on examining blocks of finely layered or "laminated" bedrocks in its workspace. The "Backbone Creek" target, which has an erosion resistant vertical fin of dark material, will be zapped by the ChemCam laser to determine composition, and photographed by Mastcam. "Backbone Creek" is named for a stream in the western foothills of the Sierra Nevada of California flowing through a Natural Research Area established to protect the endangered Carpenteria californica woodland shrub.

Curiosity is currently in the "Bishop" quadrangle on our map, so all targets in this area of Mount Sharp are named after places in the Sierra Nevada and Owens Valley of California. A neighboring target rock, "Fantail Lake," which has horizontal fins among its layers, will also be imaged at high resolution by Mastcam. This target name honors a large alpine lake at nearly 10,000 feet just beyond the eastern boundary of Yosemite National Park.

A fractured rock dubbed "Quarter Dome," after a pair of Yosemite National Park's spectacular granitic domes along the incomparable wall of Tenaya Canyon between Half Dome and Cloud's Rest, will be the subject of mosaic images for both Mastcam and ChemCam RMI to obtain exquisite detail on delicate layers across its broken surface (see image above).

The ChemCam RMI telescopic camera will look at light toned rocks on the upper Gediz Vallis ridge. Curiosity will also do a Navcam dust devil movie and mosaic of dust on the rover deck, then determine dust opacity in the atmosphere using Mastcam.

Following this science block, Curiosity will drive about 18 meters (about 59 feet) and perform post-drive imaging, including a MARDI image of the ground under the rover. On sol 4344, the rover will do Navcam large dust devil and deck surveys. It will then use both Navcam and ChemCam for an AEGIS observation of the new location.

Presuming that Curiosity ends the drive on more solid footing than today's location, it will do contact science during the weekend plan, then drive on towards the next fascinating waypoint on our journey towards the western canyons of Mount Sharp.

IMAGE: NASA's Mars rover Curiosity acquired this image using its Right Navigation Camera, showing the fractured rock target "Quarter Dome" just above and to the right of the foreground rover structure. The eastern wall of the Gediz Vallis channel can be seen in the distance. This image was taken on sol 4342—Martian day 4,342 of the Mars Science Laboratory mission—on Oct. 23, 2024, at 12:29:34 UTC. Credit: NASA/JPL-Caltech

[swissimpact]

TENAYA  &  ANDRE DARLINGTON  |  AUGUST, 2019

TENAYA DARLINGTON

___________________________________________________

FROM | Philadelphia, PA (Switzerland: Greater Basel Region).

WORK | Professor, Cheese Director for Tria Cafe & Wine Bar.

HOBBIES | Photography, travel blogging.

RECENT BOOKS | Butter: A Rich History, by Elaine Khosrova; The Whole Fromage, by Kathe Lison.

FAVORITE FOOD FROM SWITZERLAND | Vacherin Mont d'Or.

FAVORITE SPOT IN SWITZERLAND | Lake Geneva Region.

ANDRÉ DARLINGTON

___________________________________________________

FROM | Philadelphia, PA. (Switzerland: Greater Basel Region).

WORK | Consultant and Freelance Writer.

HOBBIES | Hiking, Yoga.

RECENT BOOKS | Faces in the Crowd, Valeria Luiselli; The Forgiven, Lawrence Osborne.

FAVORITE FOOD FROM SWITZERLAND | The Basler Läckerli.

FAVORITE SPOT IN SWITZERLAND | Zürich.

What is your background?

André | I started out as a food and wine journalist, became a cocktail columnist and then owned my own bar. A few years ago, we decided to pitch a book together and now we’ve written three! It’s been an amazing journey.

Tenaya | By day, I am an English professor at Saint Joseph’s University, by night I write a cheese blog called Madame Fromage (madamefromageblog.com). I always like to tell the story about how our mother made a Swiss cheese board every Sunday when we were young – that’s why I love cheese. We always had Gruyere and Emmentaler, and it was very celebratory. We always had family friends over, and André and I were allowed to drink a little wine. The cheese board always included charcuterie, pickles, a baguette, and a bar of Swiss chocolate. Those Sundays started us off in hospitality and solidified our love of cheese and drink, for sure.

André | We grew up in Madison, WI and there you will find a Swiss community. When we moved to Madison there was still a radio station broadcasting in Swiss German. You will still find rösti and yodeling. And lots of brown cows. It’s heaven.

Tenaya | Our grandparents lived in Cleveland. They were part of the Swiss community and they only spoke Swiss German to each other at home. So, we grew up hearing a lot of Swiss German, always having raclette and fondue dinners around the holidays, and knowing all of our grandparents’ Swiss friends.

André | There was lots of yodeling and singing! My grandfather loved yodeling, and he could play the accordion pretty well.

Tenaya | So it was definitely in our blood. Both the food and the culture.

You’re hosting a dinner party for close friends, what will you serve? André | One of the things we talk about in our books is always making people comfortable right when they arrive by giving them their first drink. And usually that first drink would be something bubbly. It can be non-alcoholic, too, but we always serve something that is effervescent. Either champagne or Crémant de Bourgogne, or something like that. But French 75 is our go to, which is gin, lemon juice, and champagne together. Try it at the next party!

Tenaya | André and I love nothing more than having a party and serving French 75’s, but also a cheese plate. I think the French 75 is the most cheese appropriate cocktail, so I always make that for guests. I also love hosting raclette parties, and my friends ask for it any time of year, but usually I do it around winter. We grew up sitting around the table-top of oven and grilling cheese and potatoes all night. I have all my friends bring a different condiment, a different mustard or pickle, and then we play a game at the end that involves dice and Swiss chocolate that we learned from our grandparents. In fact, the next book I’m working on has a whole raclette party as one of the chapters on entertaining with cheese. We were very much influenced by our Swiss upbringing.

Has a favorite or most inspirational food/drink in Switzerland influenced you? André | Well, if we’re sticking to cocktails, it’s probably absinthe. Although, as a child I remember my parents having a bottle of William’s Pear with the pear in it, and I thought it was fascinating that a pear could get inside a bottle. So maybe that is the deep psychology behind why I now write about drinks. Because that was like having a preserved animal or organ in this jar -- but it's an edible fruit! Years later, my friends and I broke open one of those jars and we ate the pear -- so it came full circle, eventually. I would say, influences would have to be the raclette, fondue, and Gugelhupf. But also, every holiday our grandmother would send a full box of probably 12 different types of Swiss cookies. So, I always remember that as really the centerpiece of every holiday.

Tenaya | Definitely for me it’s been raclette. Really getting to understand through the cheese world the history of raclette (both the Swiss and the French). There’s also a wonderful Swiss cheese importer named Caroline Hostettler in Florida who I’ve gotten to know through attending cheese conferences and she has a very cool Adopt-an-Alp program that she runs through various cheese shops in the United States. Through cheese, I have become more connected to my Swiss heritage -- and for me that translates into a love for stinky cheese that melts well.

When and how did you start writing books? André | I was writing mostly about wine, and I had a wine column. And Tenaya was writing about cheese.  So we pitched a wine and cheese pairing book. Our publisher came back and asked us to write about cocktails instead. They liked our voice, they liked our sense of humor, but they wanted a cocktail book. From that, we were asked by Turner Classic Movies to write their entertainment guide. Afterwards, we pitched Booze and Vinyl, a book pairing music and cocktails. From an unlikely start it’s been a whirlwind 3 or 4 years.

Tenaya | I went to graduate school for writing, and in 2013 I published a book called House of Cheesewith the cheesemongers of Di Bruno Bros., the local specialty foods shop in Philadelphia. After that, I was hooked, so André and I pitched a wine and cheese pairing book together.

André | We both ended up in food & beverage, and then collided. I was living in the Midwest, and she was living in Philadelphia. This was like a hobby that exploded into a career. How long did it take to develop and write your books? André | The first book was a beast. That was 2 years in the writing. We started ‘The New Cocktail Hour’ in 2013-14 and it came out in 2016. That was our biggest book by far. It ended up being a bible for the industry and started the whole ball rolling. The other 2 books each took about 9 months to 1 year. Which is a really hectic schedule even with 2 people.

Tenaya | The brilliant thing about working together is that we work twice as fast. Which we are both discovering now working on our own books, how much work it is and how much work the other person was doing.

What are you currently working on? André | I’m working on a new global cocktail book. It will be 44 locations around the world. It’s a big project. Its working title is Booze Cruise. This fall, I’m traveling to 11 cities: Berlin, Kiev, Athens, Beirut, Dubai, Bangkok, Singapore, Hong Kong, Shanghai, Seoul, and Tokyo. Quite an undertaking!

Tenaya | I’m finishing a book called, 'The Milky Way: A Cheese Lover’s Guide to The Galaxy’, which will be published by Workman Publishing in Spring 2021. I’ve just spent the last year traveling to France, Switzerland, and England – all in the name of cheese!

For further information, please visit: https://www.withthedarlingtons.com/

We welcome your comments at philadelphia@honrep.ch

Thank you!

[bizabert]

i was tagged by @bobkitten

rules: copy this post into a new text post, remove my answers and put in yours, and when you are done tag up to 10 people and also tag the person who tagged you… and most importantly, have fun!

a - age: 19 b - biggest fear: yeesh, the fact that I will inevitably die someday. Also that I will be hated by everyone I love c - current time: 8:02 PM d - drink you last had: water f - favorite song: oh man there are so many, for now lets go with Youth by Daughter g - ghosts, are they real: man I hope so, I love ghosts h - hometown: SB i - in love with: idk, adventure? j - jealous of: people who actually have their life together k - killed someone: indirectly - no with intention - no l - last time you cried: hmm, maybe a few weeks ago? but I almost cried this morning  m - middle name: Tenaya, its a lake n - number of siblings: 1 o - one wish: flight maybe?  p - person you last called/texted: my mom q - question(s) you’re always asked: what? (in response to something weird I’ve said) r - reasons to smile: friends, trees, art, music, a lot of things! s - song last sang: the will it blend theme song t - time you woke up: 6:30 am u - underwear color: white v - vacation destination: australia or somewhere in the mountains. gotta find bigfoot w - worst habit: procrastinating and a tendency to get angry quickly x - x-rays you’ve had: teeth and toe y - your favorite food: probably a sandwich from this one deli back home z - zodiac sign: capricorn

i tag: @syrianprincess @etherealellusion @yingodatone @tobio-osama @sockythedog @xander924 @cancertosociety @yadedaj @miaveeh @graffitisouls