#direct trade

[happigreens]

Fair Trade

By going beyond accreditation practices, consumers and companies can reach those at the bottom of the global social production ladder. Nonetheless, these efforts require purchasers to take personal responsibility for their impact, rather than relying solely on certifications. Simply by being more thoughtful and ethical in our sourcing practices, we have a huge opportunity to create brighter futures for all people and their families throughout the supply chain.

https://borgenproject.org/fair-trade-product-markets/

Despite many well-intentioned consumer attitudes, fair trade product markets frequently feature marketing strategies that conjure up imperialistic images [...]

[...] In products marked as fair trade, the certification might only apply to the product��s raw materials, rather than the full process of production. [...] A 2014 study theorizes that these practices are somewhat effective, “although on a comparatively modest scale relative to the size of national economies"

Social Media conversations about Fair Trade Practices:

[From user seriousxdelirium] - Like almost all other labels for coffee, it's absolutely useless. It only applies to growers large enough to afford the fees, and is not regulated well enough to make meaningful impact on the industry. If you really care about this sort of thing, do some research and develop an understanding of what you think a fair price is for farmers, and ask roasters what they paid for that coffee. Most good roasters are willing to be transparent about that sort of thing, and even publish transparency reports where you get a breakdown of the entire transaction.

From user Ramakrishna Surathu:

[...] Here are some reasons why fair trade may not always be as fair as it seems [...]

1. Market Access and Power Imbalances: Fair trade initiatives often focus on small-scale producers in developing countries, who may face challenges in accessing global markets and negotiating fair prices. Power imbalances within supply chains, influenced by factors such as geography, politics, and market dynamics, can limit the ability of producers to fully benefit from fair trade practices.

2. Certification Costs and Barriers: Obtaining fair trade certification can be costly and time-consuming for producers, particularly small-scale farmers and artisans with limited resources. Certification fees, auditing expenses, and compliance with standards may pose financial barriers and administrative burdens, leading some producers to forego certification altogether.

3. Limited Impact on Poverty Alleviation: While fair trade aims to reduce poverty and improve livelihoods, its impact may be limited by systemic barriers and structural inequalities. Addressing poverty requires broader social, economic, and political interventions beyond the scope of fair trade alone, such as access to education, healthcare, land rights, and infrastructure.

4. Market Volatility and Price Instability: Fair trade prices are often based on predetermined minimums, which may not fully reflect fluctuations in global market prices. Producers may be exposed to market volatility and fluctuations in demand, which can impact their income and livelihoods, particularly in commodity markets subject to price instability.

5. Complexity of Supply Chains: Fair trade supply chains can be complex and challenging to navigate, especially in regions with limited infrastructure and logistical challenges. Ensuring compliance with fair trade standards, maintaining transparency, and traceability throughout the supply chain can require significant investment in monitoring and management systems.

[...] Some manufacturers also use tricks. For example, some products do not explain exactly which part of a product was produced fairly. Another trick is to increase the percentage of "fair" ingredients by subtracting out the water content. The credibility is of course "fair watered".

[...] The statement here should not be that fair trade is useless, but one should always question things or understand them better and not just be blindly guided by seals in the purchase decision. Since this works so well, manufacturers like to use such seals or make one up themselves.

[...] rather than cutting out the middle man, and offering farmers a more direct compensation for their work, Fair Trade still facilitates a level of bureaucracy that supports an uneven distribution of revenue.

[...] The price point that separates Fair Trade produce from the rest of the market is often significant enough that lower-income households cannot afford to budget for it. This means that Fair Trade cannot reach mass markets in a way that would really effect wide-scale change, and instead serves as a token gesture to alleviate the guilt of middle-class consumers.

[...] [premium pricing coffee] is a worthy move if the coffee is of a high quality, but if it is not of sufficient quality to merit this price tag, then it risks turning consumers away from Fair Trade produce, and further impeding its reach to mass markets [...]

Fair Trade is a concept worth embracing, but first it must prioritize effective and transparent processes of production and distribution. What Fair Trade aims to achieve is admirable, but what it could potentially achieve is far greater [...]

[coffeenewstom]

Kaffee in Gefahr? So erkennt man fairen Kaffee!

Die Zukunft des Kaffees ist ungewiss – bereits jetzt können Millionen von Kleinbauern nicht von ihrem Einkommen leben. Obwohl Deutschland zu den größten Kaffeekonsumländern in Europa gehört, werden nur 4,8 % des in Deutschland getrunkenen Kaffees fair gehandelt. Dazu kommen die Auswirkungen des Klimawandels, welche die verfügbaren Anbauflächen für Kaffee weltweit enorm schrumpfen lassen. Neue…

[scottbiffin]

How Scott Biffin Revolutionized Coffee Trading in Australia- A Historical Overview

The world of coffee trading has experienced significant changes over the years, especially in countries like Australia, where the coffee culture is deeply embedded in everyday life. One of the figures who stands out in revolutionizing the coffee trading landscape in Australia is Scott Biffin. Through his work under a renowned coffee trading company, Biffin’s contributions have transformed not just how coffee is sourced and traded but also how consumers experience it.

In this historical overview, we’ll explore how Scott Biffin, operating under his company, reshaped the coffee industry in Australia. We will dive into his innovative strategies, the challenges he overcame, and the milestones that defined his career.

The Early Challenges of Coffee Trading in Australia

Before Scott Biffin influence, coffee trading in Australia faced several key challenges. The supply chain was highly fragmented, with intermediaries playing dominant roles between coffee farmers and the end market. These intermediaries often increased costs for consumers and minimized profits for farmers. Additionally, there was a lack of transparency in the sourcing process, with little attention paid to sustainability or the ethical treatment of coffee farmers.

Australian consumers had developed a sophisticated palate for coffee, particularly with the rise of specialty cafes in cities like Sydney and Melbourne. However, despite their growing preference for high-quality coffee, many were unaware of the complicated and often exploitative nature of the global coffee trade.

This created an opportunity for someone like Scott Biffin, who saw the potential for a more efficient, transparent, and ethical system of coffee trading. Through his company, he set out to address these issues, revolutionizing the way coffee was traded in Australia.

Scott Biffin’s Entry into the Coffee Industry

Scott Biffin journey into the coffee industry began not with coffee itself but with a strong background in trading and commodities. Having gained experience in the financial sector, Biffin honed his skills in market analysis, risk management, and negotiation, all of which would later play a pivotal role in his coffee trading career.

Biffin's entry into the coffee industry was a result of his passion for creating value in markets that had long been underserved. He recognized that the coffee industry, particularly in Australia, had the potential to be more efficient and equitable. With a keen interest in global trade and a desire to merge his financial expertise with his passion for coffee, Biffin joined a coffee trading company known for its innovative approach to the business.

Founding of the Company and Vision

Upon joining the company, Scott Biffin set a clear vision for the future of coffee trading in Australia. His mission was simple but ambitious: to create a direct link between coffee producers and consumers, while ensuring that every stakeholder in the supply chain—especially the farmers—benefited fairly from the trade. The company’s business model focused on direct trade, bypassing unnecessary intermediaries and working directly with coffee producers to improve both quality and pricing.

Scott Biffin's company began to establish long-term partnerships with coffee farmers in regions like South America, Africa, and Southeast Asia. By working closely with these producers, the company was able to offer better pricing, ensuring that the farmers were fairly compensated for their high-quality coffee. In return, the company received exclusive access to some of the best coffee beans in the world, which allowed it to meet the growing demand for specialty coffee in Australia.

The company also introduced transparency into the supply chain, giving both consumers and retailers a clearer understanding of where their coffee came from. Through these efforts, Biffin’s company pioneered ethical sourcing practices in Australia’s coffee industry, which had previously been dominated by opaque supply chains and unfair trading practices.

Revolutionizing Coffee Quality and Sourcing Standards

One of the most significant contributions Scott Biffin made to the coffee trading industry was his focus on improving coffee quality at every stage of the supply chain. Recognizing that the growing demand for specialty coffee required more rigorous sourcing standards, Biffin’s company implemented strict quality control measures.

Biffin believed that high-quality coffee should begin at the farm level. To achieve this, he worked closely with coffee farmers to implement best practices in cultivation, harvesting, and post-harvest processing. The company provided farmers with the resources and education needed to improve their farming techniques, resulting in higher yields of better-quality beans.

In addition to supporting farmers, Biffin’s company also established long-term contracts with them, providing financial stability and encouraging sustainable farming practices. The company’s commitment to sustainability extended beyond the farm, as it also prioritized environmentally friendly packaging and transportation methods, further reducing the carbon footprint of its operations.

Biffin's dedication to quality and sustainability set a new standard in the Australian coffee industry. Cafes and roasters, many of whom had previously been indifferent to the sourcing process, began to prioritize ethical sourcing and higher-quality beans. This shift in focus helped propel Australia to the forefront of the global specialty coffee market.

Implementing Technology to Streamline Coffee Trading

Scott Biffin’s background in finance and trading gave him a deep understanding of market inefficiencies, which he sought to address through technology. Traditional coffee trading systems were slow, opaque, and reliant on a long chain of intermediaries. Recognizing the need for a more efficient and transparent system, Biffin’s company adopted innovative technologies to modernize coffee trading.

One of the key technological advancements introduced by the company was the creation of an online trading platform that connected coffee producers with buyers in real time. The platform allowed for seamless transactions, providing roasters and cafes with direct access to coffee producers without the need for intermediaries. This not only streamlined the process but also reduced costs for both parties.

The platform also provided a wealth of data, including real-time market prices, weather patterns in coffee-growing regions, and quality reports. This information allowed buyers to make informed decisions about their coffee purchases, ensuring they received the best possible product.

Furthermore, Biffin’s company was an early adopter of blockchain technology in coffee trading. Blockchain ensured full traceability of coffee beans from the farm to the cup, giving consumers confidence that their coffee was ethically sourced. This level of transparency became a key selling point for cafes and roasters who wanted to differentiate themselves in an increasingly competitive market.

Navigating the Complexities of Global Coffee Markets

Operating within the volatile global coffee market presented numerous challenges, but Scott Biffin’s expertise in trading allowed him to successfully navigate these complexities. Coffee prices are subject to fluctuations due to factors like weather conditions, political instability in coffee-growing regions, and changes in global demand. For farmers, these fluctuations often meant financial instability, as they had little control over market prices.

Biffin’s company introduced innovative risk management strategies to mitigate the impact of these fluctuations on both farmers and buyers. By offering forward contracts, which locked in prices for future deliveries of coffee, Biffin provided farmers with financial security. Buyers, on the other hand, benefited from stable prices, allowing them to plan their purchases and maintain consistent profit margins.

In addition to managing price volatility, Biffin’s company also leveraged its global network to secure a diverse range of coffee beans. By sourcing coffee from multiple regions, the company was able to minimize the impact of disruptions in any one region, ensuring a steady supply of high-quality beans to Australian roasters.

Biffin’s strategic approach to global coffee markets helped Australia establish itself as a key player in the international coffee trade. Australian roasters and cafes, many of which had previously been dependent on a limited number of suppliers, now had access to a wider range of specialty coffees from around the world.

Building a Consumer-Driven Coffee Movement

While much of Scott Biffin’s work focused on improving the coffee trading system, he also played a significant role in shaping consumer preferences in Australia. As more consumers became interested in the origins of their coffee and the ethical implications of its production, Biffin’s company was at the forefront of this movement.

Through partnerships with cafes, roasters, and retailers, the company launched consumer education campaigns aimed at raising awareness about the importance of ethically sourced coffee. These campaigns emphasized the role of consumers in supporting sustainable coffee practices by choosing coffee that was transparently sourced and traded.

Biffin’s company also introduced limited-edition coffee releases, showcasing unique coffees from different regions and highlighting the farmers who produced them. These releases helped create a sense of connection between consumers and the people behind their coffee, fostering a deeper appreciation for the journey of the beans from farm to cup.

The company’s efforts to educate consumers and promote ethical coffee practices contributed to a growing demand for specialty coffee in Australia. Cafes and retailers that embraced this movement saw increased customer loyalty, as more consumers sought out coffee that aligned with their values.

Achieving Milestones in Coffee Trading

Throughout his career, Scott Biffin and his company achieved numerous milestones that solidified their position as leaders in the Australian coffee industry. These milestones included:

Direct trade partnerships with over 100 coffee farms in more than 20 countries, ensuring a steady supply of high-quality, ethically sourced coffee.

The launch of a sustainable coffee initiative, which provided farmers with access to environmentally friendly farming practices, leading to improved crop yields and better quality beans.

The development of a blockchain-based traceability system, giving consumers full transparency into the origins of their coffee and the conditions under which it was produced.

Collaborations with Australian cafes and roasters to introduce sustainably sourced coffee to mainstream consumers, contributing to the growth of the specialty coffee movement.

These milestones were a testament to Scott Biffin’s vision for a more transparent, sustainable, and equitable coffee trading system.

Conclusion: Scott Biffin’s Lasting Legacy

Scott Biffin’s work in revolutionizing coffee trading in Australia has had a profound and lasting impact on the industry. Through his innovative approach to sourcing, trading, and consumer education, Biffin has helped transform Australia into a leader in specialty coffee, known for its commitment to quality and sustainability.

By fostering direct relationships with coffee farmers, implementing cutting-edge technologies, and advocating for ethical sourcing practices, Biffin’s company has created a blueprint for the future of coffee trading. His contributions have not only improved the lives of coffee farmers but also enhanced the coffee experience for Australian consumers.

As the coffee industry continues to evolve, Scott Biffin legacy will undoubtedly inspire future generations of traders, roasters, and consumers to pursue a more ethical and sustainable path in the world of coffee.

[thecoffeetongue]

New Post has been published on

New Post has been published on https://coffeetongue.com/the_rise_of_specialty_coffee_shops_how_third_wave_coffee_is_changing_the_industry/

The Rise of Specialty Coffee Shops: How Third Wave Coffee is Changing the Industry

   Coffee has come a long way since the days of instant and drip-brew. In recent years, a new movement has emerged in the world of coffee, known as third-wave coffee. This movement is characterized by a focus on quality and sustainability, and it has brought about a resurgence in the popularity of specialty coffee shops. In this article, we’ll explore the rise of specialty coffee shops and how third-wave coffee is changing the industry. We’ll examine the history of specialty coffee, the defining characteristics of third-wave coffee, and the role of specialty coffee shops in this movement. We’ll also discuss the impact of third-wave coffee on the coffee industry and other industries, as well as the challenges and opportunities facing specialty coffee shops.

  The History of Specialty Coffee

A. The first wave of coffee can be traced back to the early 1900s when coffee became widely available to consumers through mass production and marketing. This wave was characterized by the rise of instant coffee and the proliferation of coffee chains such as Dunkin’ Donuts and Starbucks. The focus was on making coffee readily accessible and convenient for consumers.

B. The second wave of coffee began in the 1960s and lasted until the early 2000s. This wave was characterized by a focus on the quality of coffee and the emergence of specialty coffee shops. During this time, coffee became more than just a commodity, and consumers began to pay attention to the origin, roast, and flavor of their coffee. This wave also saw the popularization of espresso-based drinks and latte art.

C. The emergence of specialty coffee can be traced back to the 1980s when a group of coffee enthusiasts began to focus on sourcing and roasting high-quality beans. This movement was driven by a desire to showcase the unique flavors and characteristics of different coffee beans. Specialty coffee shops began to open up, offering customers a more personalized coffee experience. The emergence of the internet and the ability to source beans from around the world further fueled the growth of specialty coffee. Today, specialty coffee has become a global phenomenon, with coffee lovers seeking out the best roasters and beans from around the world.

  The Third Wave of Coffee

The third wave of coffee is a movement that emerged in the early 2000s and is characterized by a focus on quality, sustainability, and a more artisanal approach to coffee.

A. Definition of third-wave coffee is a movement that seeks to elevate coffee to an artisanal food, much like wine or craft beer. It focuses on the origin and processing of the beans, the roasting process, and the brewing techniques used to prepare the coffee. Third-wave coffee also emphasizes the importance of sustainability, fair trade practices, and the relationship between the coffee grower and the consumer.

B. Characteristics of third-wave coffee One of the defining characteristics of third-wave coffee is the emphasis on the quality of the coffee. Third-wave coffee shops will often only serve single-origin coffee, which means that the beans are sourced from a single farm or region and are not blended with beans from other sources. This allows customers to taste the unique flavors and characteristics of different beans.

Another characteristic of third-wave coffee is the focus on the brewing process. Third-wave coffee shops will often use alternative brewing methods, such as pour-over, siphon, or cold brew, to extract the flavors of the beans. This approach requires more time and attention to detail but results in a more nuanced and flavorful cup of coffee.

C. The focus on quality and sustainability The third wave of coffee places a strong emphasis on quality and sustainability. Coffee roasters and shops will often source their beans directly from small, independent growers who use sustainable and ethical practices. This allows the growers to receive a fair price for their beans and ensures that the coffee is of the highest quality.

The third wave of coffee also emphasizes the importance of environmental sustainability. Roasters and shops will often use compostable or recyclable packaging, and they may have a focus on reducing waste and energy use. This sustainability focus helps to ensure that the coffee industry is not only producing high-quality coffee but is also doing so in a way that is ethical and responsible.

  Specialty Coffee Shops

Specialty coffee shops are an essential component of the third wave of coffee. These shops offer customers a more personalized and elevated coffee experience and play a vital role in the growth and popularity of third-wave coffee.

A. The growth of specialty coffee shops have seen significant growth in recent years, with consumers increasingly seeking out high-quality coffee and a unique coffee shop experience. These shops often offer a more relaxed and intimate atmosphere than traditional coffee chains, and they may serve a range of alternative drinks and food items, such as matcha or artisanal pastries.

Many specialty coffee shops also have a focus on community and may host events or provide a space for customers to work or socialize. This focus on community helps to create a loyal customer base and can contribute to the success of the shop.

B. The importance of the coffee shop experience Specialty coffee shops offer customers a more personalized and elevated coffee experience than traditional coffee chains. The atmosphere of the shop, the quality of the coffee, and the interactions with the barista all contribute to this experience.

Specialty coffee shops will often have a focus on customer service, with baristas who are knowledgeable about the coffee and brewing methods and who can provide recommendations based on the customer’s preferences. This personalized approach helps to create a unique and memorable coffee shop experience that customers are more likely to return to.

C. The role of the barista is a crucial component of the specialty coffee shop experience. Baristas are often highly trained and knowledgeable about the coffee and brewing methods used in the shop. They play a vital role in ensuring that the coffee is prepared correctly and that the customer has a positive experience.

In addition to brewing and serving coffee, baristas may also educate customers about the origin and characteristics of the beans used in the shop, and they may provide recommendations on brewing methods or other drinks. The barista’s expertise and passion for coffee can help to create a welcoming and knowledgeable environment in the coffee shop, contributing to its success.

  Third Wave Coffee and the Industry

The third wave of coffee has had a significant impact on the coffee industry, as well as on other industries that are closely related to coffee. This section will explore the influence of third-wave coffee and the challenges and opportunities facing third-wave coffee shops.

A. The impact of third-wave coffee on the coffee industry The rise of third-wave coffee has disrupted the traditional coffee industry, which has long focused on low-cost, high-volume production. Third-wave coffee has instead prioritized quality and sustainability, leading to a shift in consumer preferences and a demand for higher-quality coffee.

This shift has led to the growth of specialty coffee shops and the emergence of artisanal coffee roasters. It has also led to a greater focus on direct trade and ethical sourcing practices, with coffee producers and consumers alike becoming more aware of the environmental and social impacts of coffee production.

B. The influence of third-wave coffee on other industries The influence of third-wave coffee extends beyond the coffee industry, as other industries have taken note of the success of specialty coffee shops and the importance of the customer experience. Restaurants, bars, and hotels have all started to place greater emphasis on the quality of their coffee offerings and the training of their staff.

In addition, third-wave coffee has also influenced the design and architecture of coffee shops, with many shops opting for a minimalist and modern aesthetic that prioritizes natural materials and an open layout. This design trend has spilled over into other industries, such as retail and hospitality, where the focus on creating an immersive and memorable customer experience has become increasingly important.

C. The challenges and opportunities facing third-wave coffee shops While the growth of third-wave coffee has been significant, there are also challenges facing specialty coffee shops. One of the main challenges is the high cost of quality beans and the need for skilled labor, which can make it difficult for small coffee shops to compete with larger chains.

However, there are also opportunities for specialty coffee shops to differentiate themselves from traditional coffee chains by offering a more unique and personalized customer experience. Shops can also take advantage of the growing demand for sustainable and ethically sourced coffee and can differentiate themselves by sourcing from independent growers and using environmentally friendly packaging.

Overall, the rise of third-wave coffee has disrupted the coffee industry and has led to a greater emphasis on quality, sustainability, and the customer experience. While there are challenges facing specialty coffee shops, there are also opportunities for these shops to continue to differentiate themselves and grow in the coming years.

  Conclusion

The rise of third-wave coffee has brought about significant changes in the coffee industry, with a greater emphasis on quality, sustainability, and the customer experience. Specialty coffee shops have emerged as a key player in this shift, providing consumers with unique and personalized coffee experiences.

Despite the challenges facing specialty coffee shops, the continued growth of third-wave coffee and the influence it has on other industries are promising signs for the future. As consumers become increasingly aware of the environmental and social impacts of coffee production, the demand for sustainable and ethically sourced coffee is likely to continue to grow.

It is important to support specialty coffee shops that prioritize sustainability and ethical sourcing practices, as well as independent coffee growers who are working to produce high-quality, environmentally friendly coffee. By doing so, we can contribute to a more sustainable and equitable coffee industry and enjoy a delicious and unique coffee experience at the same time.

In conclusion, the rise of third-wave coffee has transformed the coffee industry, and the continued growth and influence of specialty coffee shops are signs of a promising future for coffee lovers everywhere.

[fluffyartbl0g]

Everytime I go into the Zosopp tag, I just see people SCREAMING CRYING SOBBING about the lack of posts IN the Zosopp tag. THE ZOSOPP ECONOMY IS IN SHAMBLES

[marisatomay]

The Interview with the Vampire movie had its 30th anniversary this week so here is the portion of Tom Cruise’s 1994 Interview Magazine interview in character as Lestat

[puppyeared]

my brother is growing his hair out so I can finally try bangs without looking like him

[dukeofriven]

The Wiz, dir. Sidney Lumet, 1978

[probablyasocialecologist]

Among the most militant workers on strike are members of the CGT working in the energy sector, who have promised to “bring the economy to its knees”. One of its tactics is the “Robin Hood strategy” where workers cut the power to the rich, and give it away for free to the poor.

Fabrice Coudour, Federal Secretary in charge of protest action in the CGT Federation for Mines and Energy, told Novara Media that electricians and gas engineers “can perform technical actions that render electricity free or very cheap to public buildings like hospitals, creches and schools”. They can cut the power to “those that we judge to be non-essential, like the offices of officials who do not want to hear what is being said in the streets”. In February, Cyrille Isaac-Sibille, an MP aligned to the presidential majority, who supports the unpopular pension reform, found the power to his offices had been cut, by workers in the local CGT branch in Lyon.

Actions take place outside work hours, at night mostly or with workers not using their own vehicles to avoid identification, as workers could be fired or face charges for the actions.

Each local group votes and then individuals take the actions secretly, outside of the central union bureaucracy.

CGT officials are coy about the Robin Hood actions. They know they occur, and can tell you how they operate, but will not tell you in exact terms where or when they will take place or who is doing them.

[...]

Mathieu Trenel, an electrician and secretary general of CGT Energy in Essonne said the energy is supplied for free or cheap by workers tampering with the meters of certain premises so as to undercount their usage.

Trenel said that in order to “balance public opinion in favour of the energy workers” they offer it cheaply or free “to people in precarious situations such as isolated parents in poor areas or small businesses who are finding it harder and harder to pay their bills due to the rising cost of energy.”

[too-many-rooks]

an au where Taverner agrees to giving River up to Frank would be crazy because like... would mi-5 even hope river would feed them back info? or would it be like just getting rid of a loose end like Taverner wanted to do since the training exercise? it's such a wild train of thought I love it

One of the reasons I’m so obsessed with Frank is all the myriad ways that he could totally mess River up, and why the idea of Taverner agreeing to Frank’s pitch, or maybe part of his blackmail failsafe demands being to let him nab him River is so fun, is that there’s just so many potential takes on it, and they’re all super interesting! Bc, yeah, yes all of these! Would there be a hope/expectation from River to be feeding information back, even after he’s essentially been sold and burned by them, and presumably growing increasingly indoctrinated and under Frank’s control? Mi5 have apparently been using Frank to do their dirt work for years, so is River joining the family assassin business/cult presented as just like… a wild secondment from Slough House?

Would Diana be tempted to just get rid of the problem/ constant thorn in her side that is River Cartwright? @sloughhousestaircase made the really interesting point of Diana being like ‘where were you x months ago when I needed to ditch this kid?’ Bc yeah, if Frank had approached her before River was sent to Slough House, and came under the protection of Lamb, and Diana still trying to figure out how to get rid of him, would she have been more tempted? Would she be able to pitch it to a much less disillusioned and more naive River as an undercover operation - but would she be able to mantain any level of control over him once he’s with Frank, and realising who he is, and how they’re connected?

Me and @countessrivers, who are very much driving the ‘River being part of his dads assassin cult’ train, have pitched each other a bunch of different ideas for how a Diana trading River scenario would go down, which a range across a whole spectrum of au’s from like, post s3 developing werewolf River needing to be trained and controlled (to be used as an asset by Diana,) and Frank coming in as like the werewolf specialist, (and then obviously indoctrinating his son and bringing him back to the werewolf pack at Les Arbres.)

Or more closely following on canon, Frank’s promise in the books that they’ll ‘talk soon’, maybe Frank finally being able to have a drink with his son once he’s finally out of extensive debriefing/medical treatment for Thames water in the lungs, which he can achieve by breaking into River’s flat and waiting for him and drugging his glass to knock him out, and making it easier to take his son home without any fuss.

There’s just, so many ways Frank could absolutely fuck up River’s life. And I think that’s beautiful.

[backpackingspace]

Hey! Can we talk about Athena canonically getting scars and losing her eye for odysseus?!

[coffeenewstom]

Café Erika

Kommen wir gleich einmal zu einer Empfehlung aus dem aktuellen Buch von Diana Hillebrand “Zuhause im Café“: das Café Erika in Untersendling. Namenspatronin war die Großtante der Betreiberin, die als Hauswirtschafterin bei den Großeltern gearbeitet hat und der Lebensmittelpunkt der Familie war. Esther Szolnoki macht es ihrer Großtante nach und schafft einen Mittelpunkt im Quartier, bei dem sich…

[sturionic]

In the course of spiralling down an internet rabbit hole today, I found a truly excellent essay about the trials and tribulations of fandom: How To BNF Without Tears, by Walter A. Willis

If you are familiar with the term BNF (Big-Name Fan), you may have heard it in the context of early-aughts fandoms, or some configuration of superwholock. But this article is from 1954!

Please enjoy these excerpts:

Very well, let's consider a day in the life of this wretched Neofan. Brighteyed, the little fellow wakes early, listening for the tread of the postman. His ears are so sensitive to this faint sound that he will leap out of bed, every nerve quivering, when the man is a hundred yards away ….. whereas before he became a fan a whole battery of alarm clocks barely fluttered an eyelid.

It's me, I'm the wretched little fellow refreshing my AO3 inbox, nerves a-quivering

Consider now a day in the life of the BNF. He too is driven from pillow to post, but since he was up to two o'clock in the morning finishing an article he had promised for ten days ago, the postman has to knock twice to waken him. He staggers down the stairs, observing with a sinking feeling that the porch is covered with a layer of various sized envelopes[....]Some of the letters are from his friends, and he puts those in his pocket to be enjoyed later. Some are from self-appointed enemies, and he puts those aside until he feels stronger. The rest are from Neofen. Some of them want subscriptions to his fanzine. Some want information. Some want material for their fanzine. Nearly all of them are rude.

1954 equivalent of "RIP your inbox"

Now, on the way the BNF handles this mail depends whether he shall stay in fandom or retire suffering from chronic disenchantment like so many others[...]So I am going to suggest some rules which you might consider following when you become a BNF. (All that is necessary to become a BNF is to maintain a reasonably energetic standard of fanactivity for approximately two years.)

And then our friend Walter goes on to advise BNFs to "comment on as many first issues [of fanzines] as you can, and always find something to praise," "Always be polite and kind to Neofans," and to take the piss out of yourself: "Humourous attacks on you should be encouraged -- they add to the interest of fandom, rank as egoboo, and might give you something to write about." (Walter also warns on the dangers of attending conventions, and advises that you wear a false beard to maintain anonymity.)

Of course, I had to know: what fandom were these guys in?

So I did a little digging. Walter mentions a "Ken Potter" in his letter. Turns out Ken Potter ran multiple science fiction fanzines through the 1950's and 60's, including Brennschluss, Triumph and Scientifiction.

A scan of Brenschluss, containing such gems as "tho I did once kiss a girl" and "Isn't Fandom romantic!"

Additional glossary for some terms used in Walter's essay:

"Egoboo": A colloquial expression for the pleasure received from public recognition of voluntary work. Originated in science fiction fandom as early as 1947

"Hectoed" fanzine: A method of copying text and illustrations that fell out of fashion after the 1940's. It involves involves making a bed of gelatin, transferring a special carbon ink to the gelatin and then laying on and picking up pieces of paper.

"Faned": Slang for "fan editor," aka the editor of a fandom publication, usually a zine.

[kollectorsrus]

[vaguely-concerned]

I know this is just insane shipping brain goggles and probably not objectively true in any way, confirmation bias in action klaxon and I acknowledge this fully and freely, but I swear to god that rook's thank you lines to lucanis in battle sound so much more weirdly... flirty than the ones for anyone else hfsjk. (in a fashion somewhere halfway between mannerly and😏. 'thanks, lucanis (politely restrained yet with carnal intent)')

[serpentface]

I’m sorry to keep bombarding you with questions; but I really love your worldbuilding, and the story so far.

You’ve established that cannibalism is a serious taboo in Wardi culture, which overlaps with a hatred of scavenging animals. You’ve also established that Cynozepal funeral rites involve cannibalism and/or feeding the body to scavenging birds. Do these differing religous practices contribute to Wardi racism/xenophobia against Lunar Travelers and other Caelin?

Cynozepal is very, very far away (VERY approximately the distance between Japan and England, though the landmass is laid out differently and travel between the two regions by sea is MUCH easier (though still pretty prohibitively far) than this irl distance comparison) and is not a major contributor to overseas trade, so direct cultural interaction is rare and the (already quite rare) caelin immigrants/traders/travellers in Imperial Wardin are almost never of Cynozepali ethnicities. But it IS known (in inaccurate, warped ways) and does have effects.

Traditional and contemporary Wardi religion holds that the only guaranteed way to reach the afterlife is to have the body be prevented from rot or consumption, and being cremated whole and intact. The soul remains in the body after death and has to be sent off by fire, allowing the soul to travel intact to the afterlife in the Lunar lands. Being allowed to rot or be consumed will instead trap the spirit as an earthbound ghost, a restless and dismal afterlife which may warp the soul into an evil spirit. (There are workarounds if a body is found rotten or partly eaten involving rites that attempt to call the spirit back to the body so it can be sent off in fire, but this is not ideal). A lot of racist/xenophobic rhetoric tends to focus on funerary practices of 'heathens' and/or 'barbarians' who allow their dead to rot, and those who perform sky burials are particularly reviled as uniquely damning the souls of their dead (Finns and some Royal Dain along the Viper practice sky burial, which is used as one of many justifications for extreme bigotry).

Ritual consumption of the dead by people is basically unheard of in the surrounding region and is imagined as among the most hideous acts of barbarity, almost inconceivable as a cultural practice rather than an act of insanity. It's something that would occur in tall tales and horror stories, surely not something any people would actually do. The average person in the Imperial Wardi sphere is not going to even begin to try and understand that these practices, where they occur, are also means of honoring and laying the dead to rest, and instead imagines it as the utmost depraved brutality.

Cynozepal is Known in the region but almost never directly interacted with (due to aforementioned distance and its lack of major involvement in overseas trade). It is instead heavily mythologized and described through tall tales, and many of these center on heavily distorted descriptions of the common native sky burial practices (part of which involve Lunar Emissary monks processing the body and consuming the organs that house the souls, and taking a day long flight following the sun, thus delivering the dead to the Solar Dragon and sending them to rest). Absolutely none of the nuance or meanings of this practice is retained or acknowledged, and it is twisted into descriptions of a race of bloodthirsty cannibals who damn their own dead, and have a sort of boogeyman status as a horrible but distant foreign evil, thank God they're so far away northwest, etc.

It's actually established canon that a troupe of Lunar Travellers made it all the way to Imperial Wardin (arriving via ship at Godsmouth) in the fourth year of the famine, which was a rare direct exposure to any strand of Cynozepali religion in the worst possible way, by the worst possible representatives, and at the worst possible time. The Travellers represent an EXTREMELY niche and radical offshoot of Cynozepali religious traditions, being a proselytizing doomsday cult and sometimes allowing their vultures to consume the dead without consent (they conceptualize this as a benevolent act, saving the souls of the dead from annihilation at the world's impending doom). (This sect tends to be pretty patronizingly xenophobic themselves, seeing their act as saving ignorant foreigners whether they like it or not). This often subjects them to violence even in more accepting, less hostile contexts, and most believe that spreading the Word of the endtimes is worth the risk.

There tends to be low tolerance for the active proselytizing of foreign religions in general in Imperial Wardin, and especially not ones from people hauling around vultures and warning that the end is nigh and the masses of famine dead must be consumed in sky burial to be saved, lest they be annihilated at the world's ending. All members of the troupe were killed by a mob, and a wave of violence towards the city's small caelin population (who were mostly Czekl traders and not even remotely connected) followed, with many being forced to flee.

The news of this occurrence spread throughout Imperial Wardin and was a small but significant contribution to mass cultural anxieties at the time- God is severed from its lands, the land is dying, the people are dying, the worst types of ~Foreign Evil~ imaginable are infiltrating to desecrate the dead. It pretty quickly became mythologized and twisted into stories that the countrysides are now crawling with the far western cannibal dragonfolk, descending like crows to feast on the dead.