#mexican date 2024

[artemispt]

[countingstars-17]

Lestappen vs community services, a necessary (and chronological) thread :

20.09 -> Max says the word 'fuck*d' during the Singapore GP press conference:

20.09 -> He is punished for it with "some work of public interest":

23.09 -> Charles starts joking about community services and how he doesn't want to end up doing them with Max:

10.10 -> Charles is invited to the Festival Dello Sport and he jokes again about how he doesn't want to join Max in community services

27.10 -> Last but not least, in the Mexican GP post-race press conference, Charles accidentally says "F*CK" and mentions Max again:

28.10 -> the FIA is deciding if they're going to punish Charles or not:

[unaballerinascalza]

House, M.D. in 2024 headcanons

Pt. 4

House solves a case on zoom from F1 sidelines. Later sends the team a shitty selfie with Max Verstappen

Wilson's secret drunk craving is waffles with guacamole. He is afraid of saying this out loud for possibly offending the Mexicans, the Belgians and the pregnant women

House declines the Nobel prize in medicine for having discovered the cure for Huntington's while on shrooms

Taub, a freak, only likes dry unbuttered popcorn

Chase played lacrosse in high school

Kutner snorts cayenne for a dare. The night ends in a very distressing ER visit and a disappointed Cameron

Wilson leaves a heartfelt comment under each and every watched SNL skit

A patient asks House if his cane is a result of a fruitful leg day at the gym

House pages Taub to fix his tap

After discussing environmental factors, Thirteen just goes "yummy yummy asbestos"

Chase belts out the whole Mulan song. Cuddy gives him triple clinic hours

House names a street dog Blood Orange Tile Grout III

Cuddy gets caught watching the feng shui guy on tiktok

Foreman somehow ends up on pest control's Don't-Answer-Their-Calls list

Cameron takes Thirteen on a date to a petting zoo, where goats try to eat the zipper of Thirteen's jacket [based on real events!]

Pt. 1 Pt. 2 Pt. 3

[shadowmythe]

𝕍𝕒𝕝 𝕆𝕣𝕥𝕚𝕫 ℝ𝕖𝕝𝕒𝕥𝕚𝕠𝕟𝕤𝕙𝕚𝕡 ℍ𝕔'𝕤

Summary: What it would be like to date Val from Inside Out 2

pairing: Val Ortiz x afab!mexican!reader

warnings: yn is implied to be non-binary as well as AuDHD and explicitly mexican, nsfw content below, also reader is implied to be a theatre kid and has female anatomy, mentions of Riley being bi, mdni

a/n: this is heavily self insert but I don't see a lot of representation so leave me alone 😤

✮ Lesbian power couple!

✮ Val loves to show you off

✮ Your friends with her friends (the hockey team) and she's friends with your friends

✮ Loves to kiss you at the end of a match (especially if her team won)

✮ Handles Riley's crush really well

✮ After practice makeouts in the locker room!

✮ Super supportive of you and everything you do

✮ Loves going to your shows to support you regardless of whether your on stage or backstage (tech crew represent!)

✮ Listens to you rant about your special interest/hyperfixation

✮ Always there for you, especially during crowded events/parties

✮ Carries fidget toys and loop earplugs for you in case you forgot your noise cancelling headphones

✮ Super protective of you

✮ Accompanies you to see whatever broadway tour you want in SF

✮ Loves eating food your parents make

✮ Very understanding and respectful of the culture, loves to learn about it!

✮ Would love to accompany you to visit Mexico!

✮ Learns Spanish for you!

✮ Top! Loves to be in charge

✮ Very affectionate and passionate

✮ Very respectful about your boundaries and open to anything you want to try out

✮ Pleasure dom, loves to bring you pleasure

✮ Y'all are very happy together

✮ Posts you so much on her insta

© 2024 all rights reserved to shadowmythe. Do not modify, repost, or claim work as yours. Do not plagerize. Ask before sharing on any other form of social media.

[artemispt]

Returning the favor 😏

wtf was Carlos doing

x

[whenmemorydies]

You love taking care of people: Fine Dining in the Time of Late Stage Capitalism

CW: this post discusses toxic and abusive workplaces and makes brief mention of institutional child abuse and intergenerational trauma. I might also talk about global systems collapse, for shits and giggles. Also this is another long one. You know the drill. Lets have a cuppa. Also this is my last minute submission to Sydcarmy Week 2024 and the theme of “you love taking care of people”. Enjoy!

I have a confession to make to The Bear fandom:

The food is my least favourite part of this show.

Its not that its not interesting. It definitely is. I'm a home cook and for the most part, I enjoy cooking (when I can do it at my leisure and not like most mothers, while balancing the mental load). I just find all the other aspects of the show much more fascinating.

In fact, I think this show about a bunch of cooks in commercial kitchens is so popular not so much because of its take up of cooking but its unflinching and loving interrogation of grief and trauma, including the kinds that get passed down through families.

The truth is, I've also never been overly excited about the world of "fine dining." I grew up in a large, Tamil family and so our meals were big, shared and not necessarily conducive to the minimalist plating preferred in exclusive, "gourmet" spaces:

Photograph is mine, delicious Jaffna Tamil spread is the handiwork of my great aunt (Kunchi Ammamma or “little maternal grandmother”), arguably the best cook in our sprawling, extended family.

As tumultous as family life could get, I often experienced meals (that, lets be real, were almost always prepared by the women in my family) with my loved ones as a happy experience. I mean we also had our share of blow ups at the kitchen table but what was always consistent was the love and care that went into the food that we were given to eat. It was woven into the rich and complex flavours that made up the curries, varais, and sambals we had on our plates (and that even now, make me salivate just thinking about). It was spread throughout the warm, coconut-y rotis and steaming rice and puttu we ate with our hands and used to mop up all that spicy, flavourful goodness.

And if there's one question I heard more than any other from older family members growing up, it was "ni sappittiya?" ("have you eaten?"). More than "how are you?" and definitely more than "I love you." As with many Global South cultures, for Tamil folks, food is used for nourishment but also as a primary means of conveying deep care. Obviously Tamil people don't have the monopoly on using food to show their affection (or even the monopoly on using food to replace actually saying the words "I love you" lmao). Food has been found to increase interpersonal closeness and can also contribute to emotional regulation. Feeding a child is one of the first means of bonding between parents and children. Food also plays a big role in the course of romantic love: as a basis for first dates and future time spent with a partner, and of course also as an aphrodisiac.

As Cesar Chavez, Mexican-American civil rights activist, labor organiser and co-founder of the National Farm Workers Association (which later became the United Farm Workers union) said,

The people who give you their food, give you their heart.

You love taking care of people

Conveying care and love through food is a theme that comes up repeatedly in The Bear. Recall 1x02 Hands and the phone conversation with Nat and Carmy:

Natalie: Chefs always say a big part of the job is taking care of people, right?

Carmen: Yeah, yeah. No I guess.

Also recall an almost identical bit of dialogue between Carmy and Sydney, under the world's most famous table that had absolutely nothing wrong with it in 2x09 Omelette:

Carmen: You love taking care of people.

Sydney: Yeah I guess.

Here's some further mirroring between Sydney and Carmy about giving people joy through food. Recall again the phone call between Carmy and Nat in 1x02 Hands:

Natalie: When did the breathing problem start?

Carmen: I think maybe sometime in New York. I was throwing up every day before work.

[...] Chef was a piece of shit.

Natalie: Then why'd you stay there?

Carmen: People loved the food. It felt good.

Also recall the conversation between Sydney and Marcus in 1x08 Braciole:

Sydney: I want to cook for people and make them happy, and give them the best bacon on Earth.

Be gentle with each other, so that you can fight stronger together: seasons 1-2 of The Bear

As rough and tumble as The Beef was, the clear throughline in season 1 (when The Beef was in operation) was the importance of the relationships and care between the show's characters. This was also the case in season 2 where the majority of the season was spent in the context of renovations and training prior to the opening of The Bear (in that season's last episode).

In season 1, we had Carmy leading the crew at The Beef by being patient, clearly explaining technique and positively reinforcing his staff's work.

Above left: Carmy walking the BOH crew through making Donna Berzatto's Lemon Chicken Piccata in 1x05 Sheridan. Above right: Carmy encouraging the crew to keep up their current pace in 1x06 Ceres.

We saw him working with Sydney, supportively encouraging the team to go further, to push themselves. We even saw Carmy at ease enough to talk about Mikey and his mother while at work. We had a Carmy showing us how integrated he can be.

Above: Carmy and Tina in 1x05 Sheridan

Heck, we even had a Carmy who wanted to get a compost installed at The Beef for processing food so that it didn't go to waste. Recall this golden bit of dialogue between him and Sweeps in 1x01 System:

Carmen: Eh yo Gary, you set up a compost for me today, Chef?

Sweeps: After I do my thing in the place.

Carmen: That's very clear. Thank you.

We had a Carmy who had time. Recall the below scene in 1x02 Hands before Sydney gives Carmy her draft business plan for The Beef (that she drafted on her own initiative and time to support his family's struggling business. If this man doesn't hurry up and fight for her in s4 istg...):

Sydney: Hey you got time?

Carmen: Always. What's up?

Similarly, we had Carmen in the first episode of season 2 making time to talk to a clearly distraught Richie:

Richie: Yo you ever think about purpose?

Carmen: I love you, but I do not have time for this, alright? *starts to walk up the stairs out of the basement*

Richie: *Nods, looks dejected, sniffs*

Carmen: I have time for this. *comes back down the stairs and sits with Richie*

Most pointedly in season 1 we had the conversation between Sydney and Carmy in 1x03 Brigade which lays the blueprint for their joint vision for the restaurant and which should have acted as a touchstone for both of them in season 3:

Sydney: You know, I think this place could be so different from all the other places we've been at. But in order for that to be true, we need to run things different.

When I said I didn't think that the brigade was a good idea, you didn't listen. And its not that you told me that I had to. [...] But you just didn't really listen and if this is going to work the way that I think we both want it to work [...] I think we should probably try to listen to each other.

Carmen: Yeah. You're right.

Sydney: The reason I'm here and not working somewhere else, or for someone else, is 'cause I think I can stand out here. I can make a difference here. We could share ideas. I could implement things that make this place better. And I don't wanna be wasting my time, working on another line or tweezing herbs on a dish that I don't care about, or running brunch, God forbid.

Carmen: *nods vigorously*

In season 2 while The Beef undergoes its facelift into The Bear, some of the show's most beautiful moments were when characters displayed their faith and trust in one another. Recall 2x01 Beef where Sydney asks Tina to be her sous chef, or 2x02 Pasta where Sydney and Carmy send Tina and Ebra to culinary school (and Tina's unwavering belief in and support for a nervous Ebra once they get there), and 2x03 Sundae and 2x04 Honeydew where we see Carmy and Sydney send Marcus to Copenhagen to stage with Chef Luca and build up his skills as a pâtissier.

So what happened at The Bear?

Season 3 of the show has been the most divisive of the series, with its preceding two seasons being almost unanimously adored by fans and critics alike. There's been a lot of debate on here and elsewhere as to why this is the case. What appears to be a dominant line of reasoning in this regard is the shift in Carmy and his approach to running The Bear as a fine dining institution.

At The Bear, we have Carmy as an Executive Chef who's berating, hostile, and blaming everyone else for his emotional state ("You guys are fucking killing me"). We have a Carmy who has taken "every second counts" to a point so minute that he has given up smoking because of the time away from the kitchen that it will cost him. We have a Carmy who has no patience for his team, almost all of whom have no experience working in fine dining before the opening night of The Bear. We see how out of sync Carmy and Sydney are ("Been off"). We have a Carmy who is reverting to patterns of behaviour that have been modelled for him by two of his abusers: his mother, Donna Berzatto and his previous boss, Chef David Fields, Executive Chef at Empire.

Perhaps second only to Donna and her stand in Claire, Chef David Fields' toxic legacy haunts season 3 of The Bear.

This is nowhere more clear than in the sheer wasting of food and money in season 3 epitomised by Carmy's insistence on changing the The Bear's menu every day (to quote Tina: "Every day, Joffrey Ballet?!") and his repeated throwing out of dishes he deemed "not perfect."

The waste did not go unnoticed by other characters on the show. Recall Natalie telling Carmy off in 3x03 Doors:

Natalie: The menu cost is out of control.

Carmen: Nat, figure it out.

Natalie: Oh. Oh. Figure it out? Wow.

Carmen: Figure it out.

Natalie: Why don't you fucking figure it out?

Carmen: I'm trying to use less shit.

Natalie: Okay, well, whatever you're doing, the R&D [research & development] of that, its fucking us.

Carmen: Well, we're using the best shit.

Natalie: Duh. Duh. Well, duh.

Carmen: Duh? Don't duh. No duh. [lmao this dialogue]

Natalie: Don't buy fucking crazy shit and then use it once, Carm. It's so wasteful. Duh! Duh, duh. Fucking duh, bro.

In episode 3x05 Children, Uncle Jimmy commissions The Computer to come in and run analytics on The Bear in an effort to get its costs under control (LOL at his assessment below, scrawled on the back of the dodgiest looking pie chart I've ever seen):

Computer: This sample is based on the month and a half we've been operating and does not take into account any funds spent previously on build, friends and family budget, other assorted fuckery.

Carmen: I mean, there hasn't been that much fuckery.

Cicero: Oh neph. You specialise in the fucking fuckery, bro.

Uncle Jimmy had plenty to say about Carmy's use of the former's funds (which Jimmy has duly invested in The Bear to support his nephew) including Carmy's decision to spend $11,268.00 on Orwellian butter (aka Dystopian Butter from the Fucking Rare Transylvanian Five-Titted Goat, lmao).

Even Carmy was under no delusions about how wasteful he was being this season. Recall his discussion with Sydney in 3x05 Children:

Sydney: You know what we should be doing?

Carmen: Produce vendor. You don't have to say it.

Sydney: Okay, I didn't say it then. I didn't say anything. Do you want me to say something?

Carmen: That I'm jamming us up 'cause we have a new menu every day and the economics aren't great?

Sydney: Well, I'm an accomplice, so...

Note: the language in this small bit of dialogue struck me as being off. Why does Sydney needs Carmy's permission to say anything? Its like she knows that he knows the constantly changing menu and exorbitant expenses are an issue but doesn't want to say anything until Carmy brings it up first. @yannaryartside has a great break down drawing the analogy between Sydney's "accomplice" confession here with Molly Ringwald's (sorry I dunno what her character's name was) confession about facilitating her partner's substance abuse, during an Al-Anon meeting in 1x03 Brigade.

We have Carmy repeating harmful patterns of behaviour at work that he has picked up from his personal life (for example, from his mother) but also from his professional experience.

The world of fine dining that both Carmy and Sydney came to The Beef from was marked, by their own admission, with "complete and utter psychopaths" who screamed, pushed and yelled at their staff (recall Sydney's disclosure to Carmy at the end of 1x05 Sheridan) or "fucking assholes" (in the case of Chef David Fields), who made their staff "very, probably mentally ill." Sadly, this aspect of The Bear is not fiction. @moodyeucalyptus pointed out in this post that both Carmy and David Fields appear to have elements of their characters based off of real life fine dining wunderkind Chef Charlie Trotter: a Chicago-based chef known to be brilliant but who mistreated his staff so badly that he had two class actions brought against him (one by FOH staff, and another by BOH staff led by James Beard Award winner Beverly Kim).

There are other stories about the grinding nature of the fine dining industry which we'll get into below. We'll also look at a few stories of chefs who are leading a renaissance away from the "toxic, hierarchical shit show" that has historically plagued fine dining and who Joanna Calo and Chris Storer may have front of mind as they take us through Carmy and Sydney's journey together in season 4 (because as tempting as Shapiro's offer is, we know Sydney isn’t leaving Carmy). But first, we need to go further back in time to look at how the fine dining industry itself has created the conditions for a chef like season 3 Carmy to exist in the first place. Lets look at the system, baby (to quote Tina in 1x01).

The Bear's culinary ancestry: Chef David Fields and the Fine Dining Industry

I should say that I did not want to go too far into history with this post. After Carmen, Natalie, and the Berzattos, I was committed to trying to write shorter meta (/snort). But I'd be remiss if I didn't talk about the origins of fine dining, and before that, the rise of Europe as the base of "haute cuisine" (which itself is directly tied to its history of colonialism and...Empire *badumbum* @freedelusionshere has made the point that The Bear writers have given Chef David's restaurant the name Empire purposefully and they're not wrong). All of this informs the current state of fine dining today.

Though France is often credited as the place where restaurants began (in the 1700s), its been established that folks were eating in communal restaurant settings all over the world, including in China about 700-600 years earlier. The origins of western fine dining (the tradition that Carmy and Sydney have trained within) however, are synonymous with French cuisine and the efforts of Georges Escoffier (who Carmy name drops in 1x03 Brigade).

The French Brigade

Escoffier was responsible for developing the French Brigade system of organising kitchen staff which is still used today in many restaurants worldwide, including at The Bear. The French Brigade was based on Escoffier's own military experience in the Franco Prussian War and was set up to identify roles in the kitchen and increase efficiency and consistency so that restaurants could scale their work to serve larger numbers of customers.

The thing with anything based on structures found in the military is that its going to replicate hierarchy (a chain of command is central to the running of military operations). In fact, much of 1x03 Brigade is spent with Sydney resisting what she identifies as the imposition of a "toxic hierarchical shitshow".

Mariya Moore-Russell, the first Black woman in the world to get a Michelin star (who also happens to be from Chicago) talks at length here about the benefits of the French Brigade for systematising commercial kitchens but also how easily it can get corrupted if the wrong people are in the kitchen. She says in those circumstances, the Brigade can quickly perpetuate, racism, sexism, perfectionism and "all of the isms." My fav quote from the video? When Russell talks about the French standardisation of cooking adopted by most kitchens in fine dining industry (at 23:39):

They were like okay, how do we take what Grandma does, what Mama does and make it you know efficient and consistent but also just extremely stressful for everybody involved? (lmao)

Note: Moore-Russell has a series of videos on YouTube about her experiences in fine dining which are very illuminating. She's also such an engaging storyteller. For example, watch "My path through the restaurant industry".

Service à la française to service à la russe

In addition to the French Brigade, another development in the history of western fine dining was the shift in styles of food service from service à la française to service à la russe. Service à la française ('service in the French style') involved serving all the dishes for a meal at once, allowing patrons to serve themselves. Think something akin to buffet style. See below for table layout using service in the French style from 1775:

Source: Wikipedia.

To me, service in the French style looks kind of similar to how my Tamil family lays out our meals (as can be seen in the first picture of this meta, minus the pheasant, moonshine and roasted woodcocks...lol). This style of service also looks a whole lot like "family style" dining which can be described as: "when food is brought to the table on large platters or serving dishes rather than being individually plated. Guests then serve themselves from the dishes which are passed around the table." In fact, service in the French style or family style dining is how many cultures serve and eat their food, both in the home and in restaurant settings (whether they use these terms to describe that layout is another matter).

I also seem to recall a couple of soulmates Jeffreys deciding to open a family-style restaurant in 1x08 Braciole (which @bootlegramdomneess has also pointed out in her post here).

In the 19th century, service in the French style became replaced in European restaurants by service à la russe ('service in the Russian style'). This style of service is what Western fine dining and haute cuisine restaurants utilise to this day. It involves bringing courses to the dining table in sequence, one after the other. Courses are portioned and plated before being brought to the diner by service staff.

In the case of Western fine dining, Escoffier shaped haute cuisine ('high cooking') through the use of his French Brigade system and the implementation of service in the Russian style. Haute cuisine has undergone shifts and changes since the 19th century including with the nouvelle cuisine movement in the 1960s which was marked by a focus on fresh produce, paired-back menus and a focus on invention. Haute cuisine of today has been described as a fusion: employing elements of nouvelle cuisine and more elaborate techniques and processes from Escoffier's system.

To my mind, service à la russe involves a lot more people (definitely more wait staff) to have it deployed effectively. When you have more people, you have more room for error (like all those dropped dishes in season 3). Family style service or service à la française allows people to serve themselves. It encourages sharing. Personally, I prefer the latter. Also can we talk about how small the portion sizes are in haute cuisine? lmao. I get it, its art. You need a gigantic plate for a small piece of hamachi because thats the canvas. Some (read: me, lmao) might also say its big ol' waste to wash a plate that size for food that takes up maybe a 1/5 of its surface area. Can we also talk about the concept of "chargers" (which the Computer rightfully rips into Carm and Sydney for in 3x05 Children) - why do you need a table setting that no one's gonna use? I'm sure there's other aspects to haute cuisine that make no fucking sense but honestly this meta is gigantic enough as it is so I'll stop there lol.

Anyway, notably it is service à la russe and food that would be described as haute cuisine that we see at The Bear. Family style is nowhere to be seen in season 3.

Colonialism, Empire and the rise of Western food cultures

A fact that is often left out of discussions about why the French and other European countries developed such globally renowned food cultures as well as their staggering wealth and status as "first world countries" (particularly in the period between the 1600s to the 19th century) was that at around the same time, these nation states were expanding their own empires by colonising other parts of the world with the express purpose of acquiring ingredients (and other resources) that they did not have access to in Europe. A brief and non-exhaustive list of examples below:

Europe's demand for flavour was so great in the 1600s that the Dutch traded Manhattan to the British in order to secure the Indonesian island of Banda Run which, at the time, was the world's only source of nutmeg. When they first arrived in the Banda Islands, the Dutch killed and enslaved much of the Bandanese population, taking control of the island's local nutmeg plantations. This violence would come to be known locally as The Banda Massacres.

It was the hunt for a direct trade route with India for black pepper that Christopher Columbus used to pitch his voyage to the King and Queen of Spain and which ultimately led him to the Americas. Columbus' arrival precipitated the colonisation of the Americas, which resulted in enslavement, disease and outright genocide, decimating First Nations populations throughout North and South America.

The colonisation of the Americas would also lead to the exporting of various foods that have come to be staples in European cooking. For example, the tomato - the key ingredient in many Italian (and Italian American) dishes - orginated in South and Central America and was brought to Europe via Spanish colonists.

The British set up their infamously brutal East India Company (EIC) to control the Indian subcontinent and the trade of various resources including precious metals, opium, textiles (silks and cotton), spices (such as cinnamon, black pepper, nutmeg, cloves, mace) and other food items (like salt, sugar, coffee and tea). The EIC would later be supplanted by the British Raj in Britain's stranglehold on India and after almost 200 years of imperialism and economic fraud, it has been estimated that the British drained India of nearly $45 trillion. I can't even begin to fathom an amount of money that large but the British could, and that theft powered much of the empire during its height.

The influence of Indian ingredients and cuisine spread throughout the British empire, including back to Britain itself. In fact, through colonisation and empire, Indian influences appear in various global cuisines (including other European cuisines as well as in the Caribbean).

Indeed the British's impact on food globally included its colonisation of Australia and New Zealand. These two colonial outposts essentially became gigantic cattle and sheep runs for the British who facilitated the wholesale theft of land - and in the case of Australia, did so without even bothering to enter into treaties with First Nations people - in order to run livestock that was then exported to feed Britain.

In order to satisfy its sweet tooth, France operated huge sugar plantations on the backs of the labour of enslaved Africans, particularly in Haiti (known at the time as Saint-Domingue). In the late 1700s, Haiti was responsible for exporting 40% of all the sugar consumed in Europe. The human cost of this was high and brutally violent. Eventually in 1803, after many armed revolts, enslaved African-descent people kicked the French out of the country after over a hundred years of heinous exploitation (thereby creating the first Black republic in the world). The French were so economically dependent on the colony for its production of coffee and sugar that when Haiti got its independence, France decided to punish the new republic for the loss of future income on Haitian exports, demanding 150 million francs in gold as compensation. The French sent warships to enforce this cruel debt. All in all, Haiti spent approximately $21 billion paying off France for the freedom that its people had already lost their lives and shed their own blood for. The debt (which involved the fledgling republic taking out exorbitant loans and fundraising amongst its citizens) was not paid off until 1947: 122 years after it was initially enforced. The French even charged Haiti interest.

Were it not for its vicious history of slavery and its century-long extortion of its former colony, I'm pretty sure France wouldn't have had the quantities of a certain key ingredient necessary to develop its worldwide reputation for pastries and desserts. I mean, you try making a crème brûlée, an eclair, a tarte tatin, a sweet galette, a mille-feuille, a madeleine, a crepe...without sugar.

This history deeply informs fine dining today. For centuries, Europe underdeveloped much of the world (borrowing Walter Rodney's turn of phrase) through colonialism and imperialist extraction. It then used those spoils and excess wealth to, among other things, develop its own food cultures and then self-proclaim itself as the cutting edge of the culinary world. To be clear, you can only faff about in a kitchen and create fancy sugar palaces and 10-course meals if you have the means and resources to do so. Haute cuisine is a product of wealth and resources, accumulated over time. Europe's colonial history also dictates which cuisines are recognised via awards like the Michelin star system. Hell, it dictates why you have the French (Michelin is a French tire company) dictating what constitutes "good" food in the first place. If you want to read more about this topic, this essay on Medium provides a good overview of the sad, racist state of affairs over at the Michelin Guide.

Where Europeans colonised and settled, this same lens was applied. This is why you have the undervaluing of Indigenous cuisine and ingredients in Australia, a situation which has only recently begun to shift. The colonisation of Australia actively involved the lying about Aboriginal foodways in Britain's attempt to falsely claim that Aboriginal peoples were nomadic hunter gatherers who did not use their land. Its why the history of how enslaved Africans brought their food cultures with them through the Door of No Return and transformed American cuisine, is not more widely known. Its why so few chefs of colour have been recognised for Michelin stars globally.

Empire and The Bear

Season 3 of The Bear pays clear homage to the impact of European empire on the world of fine dining in a few ways. The most obvious is the fact that Chef David's restaurant is literally called "Empire" lol. Another example and one of the most visually striking to me occurs in 3x01 Tomorrow. First, recall Chef David Fields' outright theft of Carmy's dish (I think we've established that you can't get more empire than the theft of food, yes?). Can we talk about how not only did Fields steal Carmy's dish but also, turned it into the most beige meal we've seen on The Bear to date, bar that single sprig of dill fighting for its life?

Carmy's penultimate plate (the final version being The Best Meal That Sydney Ever Had™):

Chef David Fields' dick measuring exercise version:

Carm was not a fan:

Can we talk about how the original plate featured the colours of the Italian flag (green, white and red) - emblematic of Carmy's cultural heritage and what is certainly one of the single biggest influences in his culinary journey (the dish also features fish, just like the main course in La Vigilia, the Feast of the Seven Fishes) - but after Fields was done with it, that shit was practically three shades of mayonnaise?

Can we talk about how Carmy's version of the dish almost certainly had a varied and dynamic flavour profile while Fields' looks just how I imagine it tasted like: whatever flavour meh is. The dish literally has no acid from what I can see (ingredients: paupiette of hamachi, fennel soubise, potato chip and dill). And I *know* a balanced dish has salt, fat, acid and heat (cos Chef Samin Nusrat told me).

Can we also talk about how Fields hates the most commonly traded of spices? The one that Columbus was looking for when he landed at what is now the Bahamas. The one that was an integral part of the East India Company's business plan rort to fuck India and South East Asia more generally?

Carmen: He hates black pepper for some reason I'll never understand. (from 3x10 Forever)

White folks in Europe were so hungry for spices to liven up their food that they invaded large swathes of the rest of the world to get the stuff. And yet, here we have Chef Fields, disliking Europe's gateway spice: the one that the Romans (Carmy's ancestors) had been trading with the East for centuries prior to Europe’s imperial frenzy, and which now makes up 20% of the world's spice trade.

Is the man so dedicated to meh that he couldn’t even bring himself to embrace pepper? Used to be one of the best chefs in the world, is right Chef Luca.

On top of dubious taste (I'm not a food critic but no one can tell me that hamachi and fennel soubise dish tasted anything other than fucked lmao. idc idc), Chef Fields is also one of the clear antagonists in The Bear. Along with Donna Berzatto, he is one of Carmy's two primary abusers. His impact on Carmy was never as clear on the show as it was in season 3. Lets take a closer look at that impact below:

Culinary ancestry and intergenerational trauma

Both Donna and David are ancestors of a kind to Carmy. Donna is clearly a biological ancestor in that she's Carmy's birth mother. I've argued here that David Fields is a culinary ancestor to Carmy. For ease of reference, I'll include my explanation of what I mean when I say "culinary ancestry", from that earlier meta, here:

Most folks understand ancestry to refer to our family or genetic lineage. When I was in university, I learned about intellectual ancestors or genealogy: where one can trace your intellectual lineage - the thinkers and creators that have shaped your understanding of the world and/or your chosen profession. I think its useful to take this concept and apply it to The Bear to help understand what the show is saying about legacy. I wouldn't limit the concept to "intellectual" ancestry though. It might be more helpful to talk about culinary ancestors in this context because the process of creating food - crafting dishes - isn't solely an intellectual exercise. It engages our intellect yes, but also each of our senses, our memories (recall that chocolate banana from 2x10 The Bear), and the need to nurture and be nurtured. Culinary Ancestors Carmy's culinary ancestors are varied given his work history. We know he's cooked under some of the best chefs in the culinary world of The Bear, including: Daniel Boulud (of Daniel), René Redzepi (of NOMA), Thomas Keller (of The French Laundry), David Field (a sociopathic Joel McHale, of Eleven Madison Park Empire), and Andrea Terry (a sublime Olivia Colman, of Ever). I'd also include here Mikey, Donna and Natalie Berzatto. I'd include cousins Richie Jeremovich and Michelle Berzatto as well. These are the home and line cooks Carm grew up with, watched in his mother's kitchen and at The Beef. He took his lessons - the good and the bad, learnt voluntarily and involuntarily - from all of these people, incorporated them into his working self and transmuted them into his food.

NOTE: In "Ancestors and The Bear" and in other meta I've written, I've incorrectly noted that Chef David Fields was the EC at Eleven Madison Park (instead of Empire). This was due to the fact that up until 3x10 Forever, we are not told the name of the restaurant that Fields and Carmy worked at together. In the draft script for the pilot, the restaurant is identified as EMP (Eleven Madison Park) by Sugar (see p 23 of that script), however this appears to have changed to "Empire" during the course of the show's development.

Through the lens of culinary ancestry, there is a clear connection between Carmy's wasteful R&D and menu choices in season 3 with the "lessons" he received under the tutelage of Chef David at Empire. For example, and as discussed above, the refusal to serve any dish that isn't viewed as "perfect" led to extreme amounts of waste at both The Bear and at Empire.

Additionally, Chef David focused on "subtraction" (recall his writing "SUBTRACT" on green tape and sticking it to the expo of Empire in 3x01 Tomorrow) and never repeating ingredients in the dishes that came out of Empire. Instinctually, these two strategies appear to me to be techniques to create needless scarcity. They're attempts at repression in and of themselves. Carmy adopts these philosophies and tries to implement them at The Bear as well. They manifest in his unilaterally overhauling the original menu at The Bear (without Syd's input) as well as his insistence that the menu change every day.

Minimalistic subtraction of elements was also a characteristic of Escoffier's approach to cooking which would be taken even further with the nouvelle cuisine movement in France. That movement focused on minimalistic dishes with fewer seasonings and sauces. Chef David Fields is clearly rooted in the French school of fine dining in this approach.

Subtraction also shows up in the show in a more dire way: in the cutting off of relationships and the whittling away of self.

I recently come across a promo still for The Bear. It features Carmy as the CDC of Empire, plating a dish. I've seen the image before but I never noticed the writing on the wall next to Carmy before. It reads:

"Its only after we've lost everything we're free to do anything"

This quote also appears in the 1999 David Fincher film, Fight Club (which itself is based on the book by the same name by Chuck Palahniuk):

Left: Carmen Berzatto, CDC at Empire in The Bear; right: Tyler Durden, general nihilistic fuckwit in Fight Club, also preaching the gospel of David [Fields].

This ethos, written on the wall and haunting the kitchen at Empire is emblematic of how Chef David operates. It reads like a fucked Psalm, giving a poetic shimmer to Field's abuse. Chef David tears down his staff, verbally degrading them to the point that he has the gall to whisper "you should be dead" to them. (OK. Can we...for a minute...imagine being a manager and that being your management style? Telling your best performing staff that they should be dead? Excuse me, mon cheri? A literal devil).

Chef David literally strips his staff of their dignity and their connections to the outside world. He makes them lose their sense of self and claims its all to make them better chefs. He tells Carmen in 3x10 Forever:

Chef David: So you got rid of all the bullshit, and you concentrated, and you got focused, and you got great. You got excellent.

The parallels between Carmy's experience at Empire - and even in the Berzatto household - and the critique of performative violent masculinity that Fight Club was trying to get across are worth pointing out. In Fight Club, white men beat each other up to try and assert control over a perceived loss of power. At Empire, Chef Fields consistently berates and degrades Carmy, clearly threatened by his CDC's talent. Similarly we have Richie complaining about having to take orders from "toddler" Carmy, saying "I was a baby too once, Syd. Nobody gave a fuck" in 1x02 (which could have been the origin story of any one of the men who joined Brad Pitt/Edward Norton to carry out "Project Mayhem" lmao. In fact, I wouldn't be surprised if a lot of the dudes on Reddit fawning over Richie circa seasons 1-2 also watch Fight Club as if it was some sort of aspirational manifesto and not the satire that Fincher intended it to be).

Chef Fields is meant to be representative of a toxicity found in the restaurant industry globally. There have been numerous reports of the physical and psychological violence meted out against kitchen staff by those higher up in the brigade.

Additionally the structure of the French Brigade system is such that those at the bottom - stages - are often expected to work for free. While unpaid internships are common in various lines of work, those industries start to run into trouble when large amounts of their products and services depend on unpaid labour. In fact, darling of The Bear, René Redzepi of Noma faced criticism of his restaurant's unpaid internship program. The internship program was rife with stories of ridiculous working conditions. Redzepi finally began paying interns in 2022 but then announced that Noma would shut down regular service at the end of 2024 due to being unable to afford its staff (at one point, unpaid stages made up almost half of Noma's staff).

The fact that entry into the world of fine dining means people need to work for free as a stage automatically eliminates this as an option for folks who cannot afford to volunteer in order to gain work experience. This would disproportionately impact on certain communities, particularly communities of colour whose members may not have access to sufficient wealth that would allow them to work for free. This is clearly illustrated in The Bear where we see that Carmy has the safety nets and access in place that allow him to stage at various fine dining institutions and gain much sought after experience (e.g. his family's ownership of The Beef and his ability to work there, his cousin Michelle's restaurants in NYC and his access to those spaces). Sydney, Tina, Marcus and even Richie have very different entries into the world of restaurants and fine dining.

The issue of sexual abuse and harassment in the restaurant industry is also very subtly broached in The Bear (though it is more heavily implied in the draft script for 1x01), particularly in 1x07 The Review with Richie accusing Sydney of giving a food critic head in order to get a positive review for her risotto (season 1 Richie was genuinely the worst). But the issue is huge, with more sexual harassment claims filed in the US in the restaurant industry than any other field of work.

Even scrubbing floors by hand and cleaning with a toothbrush, while ensuring sparkling kitchens, have also historically been used as a means of punishment, particularly in institutional settings. During Australia's Royal Commission into Institutional Responses to Child Sexual Abuse, there were numerous reports of children in care homes being forced to scrub floors with toothbrushes as a means of physical punishment and control. (CW: the above link discusses accounts of institutional child sexual abuse).

Given the above, its clear to see that the industry - the system - facilitates a whole lot of shit that its workers are subjected to. So when Chef Adam Shapiro catches Sydney as she leaves the train station in 2x04 Violet and asks her how she's doing, her response is telling:

Sydney: It's been a long month [at The Bear].

Chef Adam: Ah. That bad?

Sydney: No, just-- Restaurants.

Chef Adam: Yeah. Right? Why do we do this to ourselves?

Sydney: 'Cause we're crazy.

Chef Adam: Yeah. What was this month's crazy?

Sydney: Um. The kind that's inherited.

Chef Adam: *Nods emphatically* Understood.

This Financial Times article on the dark side of restaurant culture in Copenhagen, sums things up perfectly:

“We always had this joke, an explanation for why things are so horrible: shit falls down,” [Chef Levi] Luna told [the author Imogen West-Knights], with a cold laugh. In the kitchen, the head chef gets mad at the sous-chef, who gets mad at the person below him, a chef-de-partie, who then takes it out on a stagiaire. Then one day, the sous-chef is the head chef, and he has learnt how a head chef behaves: badly. It should give a sense of the strength of feeling I encountered about how damaging this system is that several people independently described it as being like children who are abused going on to commit abuse as adults. This is the dark flipside of the restaurant-as-family metaphor.

Challenging the status quo @ The Bear

By the end of season 3, Carmy appears to recognise that subtraction in his life is not going to bring him happiness. In fact, in 1x08 Braciole, he identified subtraction - specifically, the cutting out of people from his life - as the reason his life got quiet as he grew more isolated. In 3x10 Forever, when he finally confronts Chef David, Carmy laments the psychic and physical impact of Fields' abuse as well as the isolation it engendered. Fields, psychopath that he is, remained unfazed:

Carmen: You gave me ulcers, and panic attacks, and-and nightmares. You--You know that, right? Do you-- Do you understand that?

Chef David: Yeah, I gave you confidence, and leadership, and ability. It fucking worked.

Carmen: My life stopped.

Chef David: That's the point, right?

Additionally, its worth pointing out that despite all the focus on precision, minimalism and (quite frankly) rage being put into the impeccably plated dishes of The Bear, it's the messy, juicy, multi-ingredient filled Italian beef sandwiches that remain the site's best seller. Indeed, in 3x05 Children, Nat tells Carmy that the sandwich window is the only thing at The Bear making any money. So much for subtraction.

We also see Carmy resisting a total acquiescence to Chef David's approach to running a kitchen early on in season 3. His non-negotiables read in the hindsight of the entirety of the series like his attempt at integrating the lessons he’s learned from various kitchens. It’s why the list says “no repeat ingredients” AND “vibrant collaboration”. We know that vibrant collaboration had to come from someone else’s kitchen cos Fields certainly wasn’t collaborating with anyone. That asshole was out there dictating like a fascist.

Additionally, while Carmy has realised the dangers of the fine dining industry by the end of season 3 (and not for the first time - recall in 2x01 The Beef when he called the Michelin star system "a trap"), and while Sydney grapples with her role as an "accomplice" to Carmy's season 3 bullshit, their protégés Tina and Marcus continue to keep the flame of genuine care, collaboration and inspiration alive. This is most clearly seen during the conversation Tina and Marcus have in 3x09 Apologies where they discuss Marcus' mother and his memories of her as well as brainstorm ideas for Tina's cauliflower, brussel sprouts and horseradish dish (please for the love of gad, give us more Tina, Marcus and Ebra next season).

Challenging the status quo in the real world

There are also actual chefs in the real world who appear to be doing something different with their work: embracing their own food cultures that have historically been locked out of the world of fine dining and also trying to run their kitchens in more egalitarian ways.

Above clockwise from top left: Chefs Tim Flores and Genie Kwon of Kasama, Chef Adejoké Bakare of Chishuru, Chef Asma Khan of Darjeeling Express and Chef Mariya Moore-Russell formerly of Kumiko and Kikkō.

The first, most obvious example of this for The Bear fans is Kasama, (shout out to @currymanganese and @thoughtfulchaos773 for introducing me to the above linked, short doco) the Filipino American restaurant founded and run by Chefs Tim Flores and Genie Kwon (who also happen to be married) in Chicago. Kasama is also where Carmy and Syd were meant to have their palate cleansing "reset" in 2x03 Sundae and where Sydney may have also been hit on by fellow Coach K fan, Kasama bae (shout out to @sydcarmyfan for verbalising what I squee-ed about on first watch of this episode lmao).

Both Flores and Kwon come from fine dining backgrounds but appear to challenge some of that industry's basic tenets, including the messianic role of the EC as top of Escoffier's brigade food chain. Flores openly states that his cooking is an ode to his Filipino mother who regularly taste tests his food. In the Nick Cavalier doco linked above, Flores states "if [his mother Lolly Flores] eats [the food] and there's no reference to her dish at all, I'm not doing the right thing." Flores and Kwon also operate Kasama using a hybrid model (that I think would send regimental Escoffier into a tailspin) where they offer fast and casual service featuring Kwon's baked goods during the day and offer a Filipino tasting menu led by Flores for dinner service only. Kasama was awarded a Michelin star in 2023, the first Filipino restaurant in the world to achieve that title. It also took home a James Beard Award that same year.

Note: if you haven't already, have a read of this interview of Tim Flores and Genie Kwon conducted by the Michelin Guide. ISTG Storer and Calo have read this and lifted whole paragraphs for The Bear's script. An excerpt that stood out to me, in particular:

The two first met at Bib Gourmand restaurant GT Fish & Oyster, also in Chicago. "He was leaving as I was starting. So we didn't overlap for very long. But I actually went to eat at the restaurant that he was working at afterwards, and I had one of the best experiences of my life at a tasting menu. And after that we started talking and hanging out, and eventually started dating," recalls Kwon about how she and Flores first met.

Sounds a lot like a couple of Jeffs we know, yes?

Also check out Chef Adejoké Bakare, who in 2024, became only the second Black woman to get a Michelin star in the world (the first being Chicagoan Mariya Moore-Russell who announced in 2020 that she was taking a break from her career for her mental and physical wellbeing and who also...is married to a chef lol). Bakare's restaurant, Chishuru in London, specialises in West African cuisine rooted in Bakare's Yoruba, Igbo and Hausa cultures. Bakare, like Genie Kwon, has a background in biological sciences. She also began her career as a home cook, then ran a fish and chip cart while studying at university in Nigeria. Once she moved to the UK, she ran a supper club and later won the opportunity to run a short term pop up restaurant. During the ceremony where she got her Michelin star, Bakare noted "[i]t did feel rather odd at last night's ceremony that 90% of the room was white middle-aged men. But the passion I see among young women in the industry is such that I'm confident things will change."

Take also Chef Asma Khan, who got her start in the industry as a home cook and then began running supper clubs out of her house in the UK. She then opened up the Darjeeling Express with a group of South Asian women she had met when they were all fairly recent arrivals in the UK, none of whom had formal culinary training. To this day, her kitchen remains fully staffed and run by women.

In this TEDx Talk about her work, Khan says:

"I wanted to cook but I actually wanted to feed people. This gave me the greatest pleasure. I felt at my most powerful when I was able to serve someone something I had cooked. In some ways it was my way of showing affection and love, and being able to give them something that took them home."

Sounds familiar yes? Like a couple of Jeffreys in season 1 of a certain show?

About the systemic sexism in the industry, Khan says:

"But at that time, in England, anywhere in the West, everywhere you looked it was male chefs you saw that was on television [...] in the media. It was always about men who were cooking kitchens. The greatest irony of it all is that [...] in every South Asian home you go to, you will invariably find a woman [cooking] but in every South Asian restaurant you go to, not just in India but in Pakistan, Bangladesh, Sri Lanka, almost everywhere in the world, you will usually find a man cooking in the kitchen. And it was a desire for me that I wanted to cook but there was no road or route in front of me."

Khan elaborates further on the skewed and gendered manner in which elite fine dining operates, in this article:

“There is no public hanging [in her restaurant]. Male chefs have made cooking into a combat sport. I think it’s a reaction to the idea that cooking is feminine: I’m not the dinner lady! I’m not your grandmother! Sorry, but if you’re constantly screaming at staff it means you’ve trained them badly.”

Khan is describing the hyper-competitive nature of fine dining (and her suspicion that in a highly gendered industry that is populated by majority men, that there is a need to perform a hypermasculinity in order to put distance between themselves and the historically feminine-gendered roots of the act of cooking) and how Khan wanted no part of it, for herself, her staff or her patrons. In this Guardian article, Khan points her attention directly at the toxic work cultures of many fine dining institutions:

Khan sees herself as a vital heckler on the sidelines of the industry, rather than part of its elite club of star chefs. She is especially scathing of a macho restaurant culture that has allowed workplace bullying and abuse to become normalised – and of those who enable it.

“My deep concern during the pandemic is seeing very prominent people with considerable wealth remove the entire workforce without a safety net.” A surge of restaurant and pub workers were reported to be sleeping rough in central London in April, a fact Khan can’t shake. “It is so shameful, my heart bleeds for the industry, it is immoral. I don’t want restaurants to be ranked by Michelin stars for the fluff and edible herbs they put on a plate. I want to know how they treat their people, they should be ranked on that. Where there is bullying and racism, where there is sexual harassment, where staff don’t feel safe, people should boycott those restaurants. I don’t want to see them prosper.”

Honestly, after reading some of the horror stories about work place practices in the restaurant industry, I'm with Khan. I'm also with Flores, Kwon, Bakare and Moore-Russell. I reckon Storer and Calo are also with these folks too and that we're going to see a shift in season 4 of The Bear that reflects the larger industrial change in the world of fine dining that chefs like these are heralding.

The death of fine dining

Above: Carmy's phone in 3x05 Children

Like @freedelusionshere says here, I don't think its a suprise that season 3 ended with Ever's funeral. The fine dining of Empire and even Ever is dead. How can it not be given the way its been largely running to date, as discussed above? How can it not be when we are living in a time of severe food insecurity precipitated by runaway consumerism and the twin existential threats of global climate and extinction crises. How can anyone in good conscience justify charging exorbitant amounts of money on a plate that is not going to fill patron's bellies while there are communities worldwide who do not have enough food to feed their children? When some communities, even in so-called "first world" countries like America and Australia cannot access clean drinking water?

Truly, the argument for fine dining posited by Will Guidara in 3x10 Forever made me (and I'm sure many others) actually cringe.

There's nobility in this. [...] We can give them the grace, if only for a few hours, to forget about their most difficult moments. Like, we can make the world a nicer place. All of us in this room. We have this opportunity, perhaps even a responsibility, to create our own little magical worlds in a world that is increasingly in need of a little more magic.

There *is* nobility in nurturing people, in feeding them. But in a time of the multiple and rolling, global existential crises, where particular communities are being targeted not just for marginalisation but whole scale eradication, this is not a time for more "magic"; particularly when those "little magical worlds" are reserved for the select few who can afford them. We don't need more holes to bury our heads in. We need real spaces of care that are accessible, kind (read: not nice, but kind. there is a big difference) and nurturing. And those spaces need to be those things not just for the patrons who visit them but also for the staff who work there.

There is also literally no time for escapism, at least not of the kind that late stage capitalism promotes and as described by Guidara in 3x10. We are living at a time where food systems are said to make up one third of all greenhouse gas emissions, pushing the climate crisis further to the point of no return. What's the point of making magic worlds to escape an actual world on the brink? And while your magic-making contributes to the brink getting closer? Its like putting lipstick on a pig.

Indeed some have posited that it was the British Empire's remaking of the world to feed Britain (which we've looked at briefly above) that has been the single biggest contributor to the current environmental crises facing our planet. The Bear acknowledges the issue as well. Recall 2x04 Violet when Tina visits Jerry at the farmers' market and his explanation for why he has so little produce to sell:

Jerry: There's fewer and fewer moths to grow vegetables now, and 'cause of that, there's fewer and fewer farms. Used to be you could come down here, buy everything you needed for a full menu. All in one spot. Whatever grows together, goes together.

The reason there are fewer months to grow vegetables is because of climate change which has impacted on everything to season length, groundwater and rainfall levels (as the two main sources for global farming irrigation) and increased periods of drought and heatwave.

So whats next for The Bear?

Season 3 put us through the ringer with Carmy replicating toxic practices in his restaurant that are rife in the industry at large. Yes, Carmy also has mental health issues and is a survivor of multiple sources of trauma. We know this. I've talked about this at length here and here. But he's also a guy who's running his own business with folks who are dependent on their place of work for their livelihoods. As such, he, Nat and Uncle Jimmy (as co-owners of The Bear) have responsibilities to their staff.

As EC at The Bear who is directly responsible for managing BOH, Carmy has a choice to make about whether he "blows his trauma through" (shout out to Dr Resmaa Menakem and his book My Grandmother's Hands) the bodies of those closest to him, including the crew at The Bear. Just as parents have to work on themselves so that they don't replicate harmful patterns of behaviour in raising their children, so too do we all in our daily relationships, including where many of us adults spend most of our waking lives: at work.

Like Richie observed, Carmy is not integrated in season 3 but neither is the industry in which he's working. A menu that constantly changes, wasteful food practices, a food production and agricultural industry that contributes to a third of global greenhouse gas emissions leading to increased global warming. These things are absolutely not integrated. In many ways, Carmy's mental state in season 3 - anxious, agitated, exhausted, is a reflection of the times. Given all of the above, Carmy's "I'm so fucking sick of this" in 3x09 Apologies hits me harder in the chest. Yes Carmy, you should be. Now go do something about it.

Having looked at the career trajectories of a few talented, conscientious chefs in the course of writing this meta, I think its pretty clear that the old way of running restaurants a la Chef David Fields is over. As we sit at the precipice of climate disaster, watching multiple genocides unfolding at once, during a time of massive food insecurity, who the hell has time to be suffering in the way Chef David made his employees feel in the course of making food that is meant to nourish people? What fucking cognitive dissonance is required to continue on THAT kind of a path?

Come season 4, I reckon we are going to see a massive shift in the trajectory of The Bear. This will be precipitated by multiple things (like the review Carmy got at the end of 3x10 and whatever the fuck Uncle Jimmy is up to with that box and those golf clubs lol) but most significantly, by a realisation on Carmy's part that his version of Michelin mode IS NOT IT.

I reckon Carmy and Sydney are going to continue to work together but they'll go back to the original plan they made with one another in 1x08 Braciole. They're going to go back to family style. They're going to treat their staff better (after Carmy apologises lol). They're going to shift from wasteful, haute cuisine to sustainable food practices that support producers and the planet more broadly. They're going to leave Chef David Fields' scare tactic of subtraction behind and lean into using more pepper.

Above: Sydney's notebook as she workshops a recipe at home in 1x08 Braciole.

Tagging: @moodyeucalyptus @currymanganese @hwere @freedelusionshere @thoughtfulchaos773 @ambeauty @brokenwinebox @devisrina @espumado @fresaton @kdbleu @vacationship @birdiebats @bootlegramdomneess @mitocamdria @tvfantic87 @angelica4equity @anxietycroissant @turbulenthandholding @yannaryartside @afrofairysblog @ciaomarie

cos you may be interested but as always, I'd love to chat to whoever wants to about this stuff!

[jealousmartini]

BETTER CR INTRODUCTION PT.1

— Welcome home —

╭╔═════════════♱═════════════╗

[ # 000 :: BASIC INFO ]

Date of DR :: 2024 / 26 / 08

Name :: Lucia R. Martinez

Adopted name :: Lovely R. adopted surname

korean birthname :: Hwang Chae-kyung

Nicknames :: Keisha/keesh, lucy, liv, kyu

Age :: 18

DOB :: 2006 / 20 / 06

Current occupation :: College student

Ethnicity :: Puerto rican & Korean

MUM: (american)SOUTH KOREAN/Japanese

DAD: PUERTO RICAN/Mexican

Race :: Black (mixed)

Languages :: English, Spanish, Korean, and Portuguese (a little bit of Mandarin Chinese)

Birth family :: Mum (46), Dad (50), older sister (21), and younger sister (9)

Pets :: 2 bunnies. Tiffany(Tiff for short) and Maple

∘₊ ✧───────────────────✧₊∘

[ # 001 :: TALENTS ]

Can mimic different artstyles || Plays the guitar (electric, acoustic and bass) , drums, cello, flute, and violin || can cook || can sing, freestyle rap and dance various styles || can crotchet and sew || can scrapbook ||

[ # 002 :: HOBBIES ]

Comic artist (Digital and traditional) || Animator || Music production & Song writing || Fashion style influencing/modelling || Editing (Like tiktok edits lmao☠️) || Creative writing || Youtube content creation (Commentary / Reacting, Animations, Live streaming) || Cosplays || Cooking || Gaming

∘₊ ✧───────────────────✧₊∘

[ # 003 :: SONGS PRODUCED AND WRITTEN]

MAGNETIC by ILLIT

Lucky Girl Syndrome by ILLIT

Monster by Lady gaga

Flying to space by Andriod52

LIGHT by RITCHRD

Say by RITCHRD

BROOKLYN BLOOD POP by SYKO

Fluxxwave eternal remix by Release

Lovesick girls (instrumental only) by BLACKPINK

FEEL SPECIAL by TWICE

Trouble by Annella

Girls never die by TripleS

LA DI DA by EVERGLOW

MOLLY by Playboi carti

Heaven sent by ???

etc.

∘₊ ✧───────────────────✧₊∘

[ # 004 :: SOCIAL MEDIA ]

[ # 005 :: FUTURE AMBASSADORED BRANDS]

Vivian Westwood || Pandora || Juicy Couture ||

∘₊ ✧───────────────────✧₊∘

[ # 006 :: CASH ]

Parent's Networth combined :: 970M

Bank account :: 715M

Cash in purse :: 40K

How much I get paid doing :: Youtube — £20K weekly, £250K monthly || Making music — £450K monthly || Art commissions — £600 weekly || Modelling — £300K weekly

∘₊ ✧───────────────────✧₊∘

[ # 007 :: BEDROOM ]

This exact room layout/format

This kind of vibe :: Big, Bright, Pink

╰╚═════════════♱═════════════╝

Waiting room intro coming soon😋🤞🏾

@livingmydreamlife5555 @4ellieluv @chichis-interlude @samara444 @revrealities @sincerehimbo @theshifterbear

[bomber-grl]

Last updated: November•7•2024

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Multiple

Cuddle/Sleep Headcanons 💤🌙

Taking care of you when you’re sick🤧

Dating headcanons!! (Ftm reader edition) (Ft. Will Solace, Leo Valdez, Nico Di Angelo)

Percy Jackson

General Percy Jackson dating hc⋆°🌊

Percy Jackson x Child of Apollo ☀️

Grover Underwood

General grover dating headcanons ⋆°🌱

Nico DiAngelo

Nico Di Angelo fluff alphabet

General Nico Di Angelo dating hc ☠︎︎

Enemies to lovers with Nico Di Angelo

Encounters with Circe and Lamia

Nico Di Angelo x Child of Hypnos ᶻ 𝗓 𐰁

Nico Di Angelo x Son of Hecate ☾

Nico Di Angelo x Son of Persephone

Nico Di Angelo x Child of Hades💀

Nico Di Angelo x Son of the fates ♾️

Nico Di Angelo x Son of Nemesis 🥀

Nico Di Angelo x Son of Nyx

Nico Di Angelo x Opposite! Child of Zeus⚡️

Leo Valdez

Leo Valdez relationship hc♡

Leo’s the type of guy to…

Leo Valdez x Latina/o reader

Leo Valdez x Child of Apollo ✶ ₊ ⊹

Leo Valdez x Child of Hypnos ᶻ 𝗓 𐰁

Leo Valdez x Child of Dionysus 🍇 ₊˚⊹

Leo Valdez x Child of Hecate ☾

Leo Valdez x Child of Poseidon 🌊🐚

Leo Valdez x Child of Athena 𓅓

Leo Valdez x Child of Zeus ⚡️

Enemies to Lovers with Leo Valdez

Hugging Leo

The Torture of Being a Personal heater

Sally Face

Sal Fisher

SAL FISHER RELATIONSHIP HC ! ₊˚⊹

SAL FISHER JEALOUS HEADCANONS

Sal Fisher Affection hc ! ₊˚⊹

Sal Fisher Fluff Alphabet!

FNAF: movie

Mike Schmidt

Mike Schmidt relationship headcannons !

Mike Schmidt jealousy headcanons !

Mob Psycho 100

Shigeo Kageyama/Mob

General Mob dating hc

Mob x popular! Reader 🛸

Gravity Falls

Multiple

The twins x Older sister!reader

Dipper Pines

Dipper Pines relationship hc! ↟

Dipper Pines x Vampire reader 🩸

Dipper Pines x Actor Reader ⭐️

Dipper x drop dead gorgeous!reader

Dipper Pines Jealousy Hc!!

Saiki K

Shun Kaidou

Shun Kaidou Dating hc! ❤︎₊ ⊹

Shun Kaidou Fluff Alphabet ❤︎₊ ⊹

Shun Kaidou x Reader who appears to be cold but is actually soft ❤︎₊ ⊹

Shun Kaidou x Famous Artist! Reader

[leclerc-s]

you're honor, i am innocent. HE is the guilty one!

series masterlist

isabella perez imagine getting called out by jimmy fallon on national television. could never be me.

lando norris fuck you, your third wheel is literally an influencer.

isabella perez YOU LEAVE LARRAY OUT OF THIS CONVERSATION BITCH!

bailey winters listen, nothing will ever beat the grammys

george russell and in his defense he now has a win.

max jones-verstappen he can now enter the reputation era he threatened back in february

ollie bearman rip lando nowins 2019-2024 you will be dearly missed.

gael perez welcome lando onewins 2024-???

lewis hamilton ollie has clearly been spending too much time with the perez siblings. get him away from them.

dulce perez no can do sir hamilton, he's one of us now. white boy is an honorary mexican.

ollie bearman i can't handle spicy food but YEAH!

bailey winters listen, my third wheel is lando's best friend, whom i happen to like more than lando.

lando norris nah, that's some bullshit.

bailey winters max has never sent me away to spend time with carlos.

carlos sainz how many more times do i have to apologize for that? bailey winters so many times sainz. so many.

zoya torres you people are such shit stirrers. i love it.

rhys jones should change the group chat name to that.

fernando alonso i think the one now is more accurate

esteban ocon rip multi-21, you were iconic while you lasted (almost 2 years)

sebastian vettel please don't start this up again.

daniel jones-ricciardo please do, it's been far too long since we've had a multi-21 inchident.

charles leclerc oh my god.

bailey winters pray for lando, we're hanging out with max again.

max jones-verstappen no, we'll pray for you.

baileywinters posted new stories

hanging out with weens are you tired maximus? will never understand brits, especially ones who wear hoodies when it's warm

maximus bailey, please come and get this man.

american (derogatory) i'm in the studio.

maximus that is a fucking lie!

one win wonder carlos wouldn't treat me this way.

american (derogatory) maybe you should date carlos instead.

maximus she is a singer lando, she will destroy you if you piss her off.

american (derogatory) up until a week ago i couldn't of written the alchemy about him because he'd never won a race.

one win wonder BUT I'VE HELD TROPHIES BEFORE

one win wonder and at least i made it to f1

american (derogatory) BOOOO!!! GET THIS GUY OUT OF HERE!!! HE SUCKS!!!

maximus and to think you could've had a win since 2021 but you fucked it up.

one win wonder CARLOS WOULD NEVER!!!

american (derogatory) GO BE WITH CARLOS BITCH!! WE DON'T WANT YOU HERE!!

maximus CLEARLY HE'S THE BETTER FRIEND AND LOVER! GO BE WITH HIM.

one win wonder THIS IS BULLYING!! YOU'RE BULLIES!! MONSTERS BOTH OF YOU

bailey winters i'm giving one boyfriend away to carlos sainz. please come pick him up. let it be known he comes with baggage (his gaming shit)

lando norris I'M SORRY I DIDN'T MEAN IT!!

max fewtrell YOU RAT!

penelope trevino what the hell is going on?

lando norris they (bailey and max) were bullying me so i said carlos would never do that to me and now they're mad.

max fewtrell you're so fake lando.

carlos sainz i would never bully him. i love him.

penelope trevino oh my god. not this again.

lando norris you will never be able to separate true love

bailey winters match made in hell.

penelope trevio soulmates those two.

max fewtrell i have never known peace since they met.

carlos sainz we are not that bad. you people are just haters.

bailey winters famous last words sainz.

taglist: @burningcupcakefire @arkhammaid @applopie @sunflower-golden-vol6 @lorarri @bb-swift @thewannabewriter @mypage-myfandoms @stopeatread @hobiismyhopeu @lilsiz @alessioayla @niniluvsainz @au-ghosttype @six-call @justtprachisblog @nichmeddar @landonorizzz @unluckyyoshi @cool-ultra-nerd @kami10471633 @1nt3rnetgf @fernandoswarcrimes @arieltwvdtohamflash @brekkers-whore @natcha888 @camdensreg @mycenterfold @dear-fifi @georgeparisole @dan3avocado @nikfigueiredo @namgification @jensonsonlybutton @weekendlusting @trouble-sistar @lesliiieeeee @leclercsluv @33-81 @theseus-jpg @sarah-thatstings-ann @minmira95 @casperlikej @formulaonebuff @hopenshaw @ijustgomessitupx @hwalllllllelujah @doodlehunz @prongsvault

¡leclerc-s speaks! missed a day because i genuinely had no idea what i was going to write for this part.

¡disclaimer! this is in no way making assumptions about the people involved in this story, this is all fake. it is a fanfiction please don't take any of what is said seriously. this is all for entertainment purposes and as a creative outlet for me. enjoy!

[artemispt]

what gets me is, i don’t know if lando’s family and friends were at the mexican gp, but the fact that he went out with carlos and his family to celebrate 🥺

i’m sure they probably had plans regardless of win or not, but it’s just so sweet literally all of carlos’ friends & family, all of whom lando is close with (video of martim and lando after the race). lando is part of the sainz family and it’s not weird or strange to have him there i could cry

The video with Carlos’ friend and Lando is this one isn’t it?

Source

And he is the same friend who posted one of the carlando dinner date stories, isn’t he?

Everyone loves him and it’s so beautiful to see 🧡

[lokideservesahug]

Masterlist

-°•°•°•°•--•°•°•°•°--°•°•°•°•--•°•°•°•°-

Please do not repost, translate, plagarize or put any of my writing into any ai system without permission.

-°•°•°•°•--•°•°•°•°--°•°•°•°•--•°•°•°•°-

Multiple Drivers

•F1 Fantasy Au

Coming soon...

Logan Sargeant²

•For How Long!?! - Series

You and Logan have been together for years... Not that anyone knows that of course! But what happens after your sudden promotion to F1?

•Love in 3D- Prelude, Full fic - Part of this Mall au collab

You were never a massive cinephile but when the cute worker asked you if you’d like to buy a membership card, you didn’t hesitate in saying yes. now, you have to return at least twice a week, just to get your money’s worth. which has totally nothing to do with the hot blond working the slushy machine and the way his arms look in the branded uniform polo.

Charles Leclerc¹⁶

•He Set Her off - One Shot

You have to react when you find your boyfriend in bed with another woman... No one can blame you if your reaction is less than legal though!

•Always that good? - One Shot

You've been best friends with Arthur for over a year now... so why does his brother look so good?

•Always With Me - Drabbleish

Your boyfriend is famous for his jewellery. But you can't help but pay special attention to his newst additions.

•Blissfully Unaware - Yandere + Carlos

It's completely normal to have a small crus on one of your coworkers. Two? Meh it happens. But what happens when you end up sleeping in the same room due to their meticulous planning chance? Well, one can only guess...

• Bordering Professional- drabble

The whole paddock is obsessed with Y/N Ferrari. The gorgeous genius that is one day expected tp take over Ferrari. But you're too professional and refuse to blur the lines for anyone... Well anyone except Charles Leclerc

Carlos Sainz⁵⁵

•He Set Her off - One Shot

You have to react when you find your boyfriend in bed with another woman... No one can blame you if your reaction is less than legal though!

•Little Miss Ferrari - One Shot

It's that infamous time of year when Y/N (A.K.A Little Miss Ferrari) visits Imola but what will this year bring?

•Blissfully Unaware - Yandere + Charles

It's completely normal to have a small crus on one of your coworkers. Two? Meh it happens. But what happens when you end up sleeping in the same room due to their meticulous planning chance? Well, one can only guess...

Lando Norris⁴

•Chasing - Trilogy

Standing in for Checo after he falls ill, you have everyone's eyes on you; especially a certain orange dressed Brit's...

Lewis Hamilton⁴⁴

•Perfect pair - One Shot

When your greatest fan and a fan of a race car driver to almost force you to go on a date with said F1 driver, you find that man on a dating app. It can't hurt that talk to him; especially when he's so gorgeous.

Sergio 'Checo' Pérez¹¹

•The Wrong One... - One Shot

Y/N Y/L/N visits the red bull garage and everyone thinks she's with a Red Bull driver... except they all guess the wrong one.

•Thirsty - One Shot

Summary: After a certain tweet subtly dissing Charles and Oscar, more people come to appreciate Sergio Pérez and especially his neck.

• Against All Odds - One Shot

What happens after a driver crashes? They retire right? Well a certain Mexican driver may have a different agenda to the average pilot...

• Obsessed In Love Part II

Summary: You were very happy with your job- personal assistant for Sergio Pérez. Yet unbeknownst to you, being Checo's personal assistant isn't enough for him.

•Worthy- One Shot

The second Red Bull seat had been a hot topic of conversation for "Silly Season" but when Checo resigns, what do the public think? Or more importantly what does Checo think to the response?

Mark Webber

•Acceptable "Infidelity" - One Shot

The 2024 Australian GP, the day of an incredible race, insane results and Mark Webber cheating on his wife?

•Something Sweet - One Shot

Mark Webber looks like he should have a sugar baby attached to his side, so why doesn't he?

•Happy "Family"- One Shot

How do the Webber family react to their favourite adopted member's shenanigans in Monaco? Well let's see...

•A Red Bull Reunion- One Shot

Webber and Y/L/N arguably one of the most iconic pinicles of red bull racing in the early 2010s. When later of the two finally makes an appearance at Goodwood, many fans question is she'll also attend the Hungarian Grand Prix...

•A Taste Of Victory Part 2

Implied MW or JB x reader- Series Masterlist coming soon...

Y/N Y/L/N, the newest 2009 rookie who's also...a woman? The media are desperate to pick her apart and see how well she'll do so let's have a look:

Nico Rosberg

•Did She? - One Shot

The mid 2010s were the golden years for Mercedes and all of the team. Especially Hamilton, Rosberg and lead strategist Y/L/N. But how does that dynamic hold up in the present day?

Mick Schumacher

•Bound to falling in love - One Shot

Mick Schumacher has been extremelyprivate with how soulmark his whole life. But what happens when the interest does ehat its best at, snooping. Well Mick Schumacher might just finally meet the celebrity that he doesn't at all have a tiny crush on...

George Russell⁶³

•Biggest Patriot - One Shot

The 4th of July, one if the biggest days in America. But this year it falls on one of the biggest days for the English (in the form of the Silverstone GP). So the big question is, when George Russell, the most British man ever has his home race; where will his girlfriend, the most American woman ever be?

Max Verstappen¹

•Leave a light on- One shot

Being kept to your own thoughts is dangerous. Especially with how negative they currently are. However Max is amazing at putting a stop to both those thoughts and your unhappiness all together.

Jenson Button²²

•A Taste Of Victory Part 2

Implied MW or JB x reader- Series Masterlist coming soon...

Y/N Y/L/N, the newest 2009 rookie who's also...a woman? The media are desperate to pick her apart and see how well she'll do so let's have a look:

[Miscellaneous]

•Much Needed Comfort - Ayao Komatsu

The Haas/Checo crash in Monaco '24 was a nightmare. But what about the effects on Haas' team principal... Well let's look how he dealt with the stress.

•Engineered Success- Peter Bonnington

The Silverstone GP is a great day for many. Especially Lewis Hamilton and those around him. Such as his race engineer and said race engineer's partner.

•An Unexpected Crossover Part 2- Carlos Alcaraz

Y/N Y/L/N, the only rookie in Formula 1's 2024 season. But many people get excited at her attending Wimbledon especially after some old interviews resurface...

•What's Better Than One Woman In Motorsports? - Susie Wolff

Women in many fields are accused of romancing their bosses to climb the ranks yet no one seems to suspect you and your boss... Well because you're both women. Which gives you the perfect opportunity to sneak around of course!

• Unfounded Opinion- Pepe Martí

You shouldn't be so irked by the guy who took your old seat. So what is it about Josep Maria Martí that grinds your gears?

•Can't Get My Mind Off Of You- Carlos Alcaraz

Carlos is smitten with you. He looks for you in every room, his thoughts are plagued by you. But he just can't seem to get a word out when he's around you...

[grogumaximus]

Generally speaking, if you think the Liberty Media intervention is unbelievable, then it is not

Horner said "We had an inquiry from Flavio Briatore [about Fernando] and from Liberty Media but the position within Red Bull has always been very clear" (BBC, 2018)

Then it happened again a year later

Marko confirms the Red Bull hypothesis – Alonso: “Liberty asked us for a seat, but we said no” (Autobild, 2019)

Rumors about Liberty Media intervention date back to the beginning in 2020, before checo even got the redbull seat. There was concern that they might lose the Mexican GP if checo was not on the grid

“We all want to see Checo at the start next year,” commented Ross Brawn. “It would be a tragedy if he couldn’t find a car, and then it’s undoubtedly a business.” The opinion of the CEO of Formula 1 is not exactly a random one, just as the rumors that Liberty Media could put pressure on Red Bull in favor of Perez are probably not unfounded, because there are all the reasons. (2020, Motorsport)

And now back to the present, one of the reasons redbull extended checo's contract was because he sells better in Latin America

Helmut Marko on why they extended checo's contract "We want to ensure continuity and both drivers get on really well, there are simply no conflicts," reveals the man from Graz. "'Checo' is also incredibly popular in Latin America. We sell more merchandise of his there than of Verstappen and when he has a good day, he's almost unbeatable." (Kleine Zeitung, June 6, 2024)

I read rumors that Carlos slim has shares in F1TV but there is no reliable or unreliable source so, so far its bs (I checked all the stocks holders as well) HOWEVER, he does have partnerships

3 out of the 6 current partners of F1TV are owned by Carlos Slim (source: formula 1 website, Claro, Telcel, Telmex)

And one thing that I found very sus in my opinion there was a podcast where Carlos Slim denied any connection or influence regarding checo's seat literally 4 days before redbull confirmed checo's seat after the summer break

Speaking on the podcast “Desde el paddock” hosted by former Mexican driver Memo Rojas Jr, Carlos Slim Domit said that any type of decision falls solely on the Red Bull management and not on the number of caps or shirts that Checo can sell. (ESPN, July 25, 2024)

Sergio Pérez remains at Red Bull Racing. Confirmation from the team. (Erik Van Haren, Jul 29, 2024)

[valdevia]

Lot 7: Mexican Reliquary.

Silver gilt and jade, with glass dome containing a human tongue. 17th-18th century. 18½ inches.

"Once her husband was by her side, she bid the men in the crowd to kill and feast upon the viscount, which they did, leaving nothing but his tongue."

This is one of the illustrations I made for the Dagon Collection book, with a little extract from the story written by the fantastic Silvia Moreno-García!

You can get the book here:

[cyberghostdraws]

⩩﹕🩵៹ Yume Sieheart ; CALL OF DUTY: Black Ops/Cold War OC

Name: Yume Sieheart (夢ジーハート)

Alias: Angel - Angel of the Morning.

Date of Birth: December 16, 1945

Age:

• Black Ops 1 (1968): 22 years old

• Cold War (1981): 35 years old

• Black Ops 2 (1986-2025): 40 - 80 years old

• Current (2024): 79 years old

Place of Birth: Osaka, Japan.(Although during part of her adolescence she was briefly in Liverpool, England. Her father was British and her mother Japanese.)

Height: 1.70

Weight: 60kg

Hair color: Black (natural)

Eye color: Sky blue

Languages spoken: Japanese (native language), English and Spanish.

Personality (MBTI): ISFJ (Defender).

Faceclaim: Nanao Arai

Backstory: Yume Sieheart was born in Osaka, Japan, the daughter of George Sieheart and Himari Sieheart.Yume showed at an early age to be quite observant and intelligent with her surroundings and to know what she used to observe. Yume was attracted to medicine since she was 8 years old when she went with her mother to houses around the town where she would attend to sick and wounded people at that time as well as hand-to-hand combat which was one of her greatest strengths and her father taught her the use of weapons. Her mother taught her different methods of healing with plants/herbs and knowledge in the area of medicine in general until Yume entered the medical academy. Due to Yume's great career as a doctor over time, she was allowed to join the CIA; her father had contacts with MI6 as well as the CIA so it was not a problem for Yume to join his team being assigned as a combat medic.

Personality: Yume is a very calm person, mostly she is quiet, however she is someone kind, friendly, nice and understanding, she will not hesitate to help others. However, she can be strict and sometimes tends to have a sadistic and cruel side with her opponents.

Affiliations:

CIA

• Alex Mason

• Frank Woods

• Jason Hudson

• Adler Russell

• Eleazar "Lazar" Azoulay

• Lawrence Sims

• Bell

MI6

• Helen Park

Other affiliations:

• Aleksandra "Aleks" Clarke R. (@alypink ©)

• Anastasia Perez Ivanov (@alexa-mwll ©)

• Vasili "Bell" Solokov (@welldonekhushi ©)

• Oscar "Wolf" Yamaha ( @piouswolf © )

History during the events of Black Ops 1: During the Vietnam conflict, Yume spent most of the time with Alex Mason, Frank Woods and Joseph Bowman. Being a fundamental piece for the cure of Mason's brainwashing; since, for Yume, his case was unusual in order to find some kind of cure or treatment for the symptoms he presented with the issue of Reznov and his flashbacks that relate the numbers with Jason Hudson. Although during that time Yume continued working on a treatment of which Mason was still practically amnesiac and with the issue of Reznov's whereabouts although in the end Jason mentioned to him that he is dead something that Yume was about to tell him however this generated discussions between both.

History in Cold War:During January 1981 Yume was entrusted with Alex and Frank during missions, she was briefly next to her other companions with Lazar, Sims, Adler, Bell and Helen. However, she had been working on the brainwashing that had occurred with Mason next to Jason Hudson. To which that led her on occasions to be closer to Hudson.

History in Black Ops 2: Yume was working with Frank and Alex in the 80's until, after the events of the kidnapping of Menendez, she decided to leave the CIA since she had decided to go to Mexico with the objective of getting away after what happened. On that journey, she meets Manolo Reyes, a corporal in the Mexican army, Yume decided to work as a hand-to-hand combat instructor who took a liking to him and took him as her apprentice. In 2025 she is 80 years old, sometimes she traveled to visit Frank Woods and David Mason whom Yume knew since he was a baby as well as was a great help for the labor and was present at some moments with him when he was a child.

Profession: Doctor with specialties in military medicine such as internal medicine and general surgery. Likewise, she is a martial arts instructor who has great knowledge in techniques of the variety of disciplines.

Skills: Yume is quite observant, she knows when someone is lying to her or being honest. She can read people with great ease and has good qualities in terms of reflexes.

Defects: Yume tends to have self-destructive behaviors by drinking until the next day even though she knows that it can be harmful to her own health.

Fun Facts:

-Yume loves rabbits, in her childhood she only had two, one called Rin and the other Haru.

-She is a big fan of billiards and alcohol, especially sake although she usually goes with her two friends Mason and Woods.

-Yume's favorite food is Teriyaki and Onigiri with tuna filling.

-She has a preference for Western clothing but she also combines it with formal clothing and jewelry of the same type.

-There were times when Adler he was injured Frank and Mason begged Yume to cure him in exchange for a bottle of sake (she eventually agrees).

Yume's outfits when she is in the office or at the medical agency.

Her uniform on missions.

Thanks To read! :)

.ೃ࿔*━━━━━━ 𓏲ֹ۪❪ ⿴ꯨ❛ 🌸 ❜˚❫ 𓏲ֹ۪━━━━━━.ೃ࿔*

[barbucomedie]

Pieper M1893 Revolver Carbine from the United Mexican States dated to the 19th Century on display at the National Museum of History in Mexico City, Mexico

The Belgian gunsmith, Henri Pieper, developed the weapon and began to supply it to the Mexican government under the Dictator President Porfirio Díaz. The weapons were supplied to the Rurales, rural mounted police that were used to suppress unrest in the Mexican countryside prior to the Mexican Revolution in 1910.

The Rurales were advertised as an effective and often ruthless force similar the Canadian Mounties and Texan Rangers. Indeed their uniforms and equipment were selected to seperate them from the Federal Army. However they were too few in number to form an effective force outside of Mexico City.

Photographs taken by myself 2024

[battyaboutbooksreviews]

🌈 Queer Books Coming Out in March 2024 🌈

🌈 Good afternoon, my bookish bats! Struggling to keep up with all the amazing queer books coming out this month? Here are a FEW of the stunning, diverse queer books you can add to your TBR before the year is over. Remember to #readqueerallyear! Happy reading!

[ Release dates may have changed. ]

❤️ Shift: A Memoir of Identity and Other Illusions - Penny Guisinger 🧡 Tempting Olivia - Clare Ashton 💛 Monilinia - Free Mints 💚 Guillaume - Aurora Dimitre 💙 The Marble Queen - Anna Kopp & Gabrielle Kari 💜 The Baker & the Bard - Fern Haught ❤️ Rainbow! - Sunny & Gloom 🧡 The Safe Zone - Amy Marsden 💛 The Weavers of Alamaxa - Hadeer Elsbai 💙 The No-Girlfriend Rule - Christen Randall 💜 A Different Kind of Brave by Lee Wind 🌈 Cirque du Slay - Rob Osler ❤️ Wizard’s Debt - Niranjan 🧡 One Last Breath - Ginny Myers Sain 💛 Nothing Special - Katie Cook 💚 I Feel Awful, Thanks - Lara Pickle 💙 The Tower - Flora Carr 💜 Be the Sea - Clara Ward ❤️ What Grows in the Dark - Jaq Evans 🧡 Heirs of Bone and Sea - Kay Adams 💛 The Haunting of Velkwood - Gwendolyn Kiste 💙 Thunder Song - Sasha taqwšəblu LaPointe 💜 Mona of the Manor - Armistead Maupin 🌈 Like Happiness - Ursula Villarreal-Moura

❤️ Ellipses - Vanessa Lawrence 🧡 Saint, Sorrow, Sinner - Freydís Moon 💛 Blood & Brujas - Mikayla D. Hornedo 💚 Infinity Kings - Adam Silvera 💙 Really Cute People - Markus Harwood-Jones 💜 How You Were Born - Kate Cayley ❤️ These Bodies Between Us - Sarah Van Name 🧡 Icarus - K. Ancrum 💛 The Emperor and the Endless Palace - Justinian Huang 💙 How Not to Date an Angel - Lana Kole 💜 Enemy Colours - R.M. Olson 🌈 Broken Parts Included - Alyson Root

❤️ Who's Afraid of Gender? - Judith Butler 🧡 The Duke’s Cowboy - Andrew Grey 💛 The Secret Something - Emily Wright 💚 Colstead & Andie - Olivia Janae 💙 Play It Again, Ma’am - Sienna Waters 💜 Love Is…? - K.J. Wrights ❤️ Welcome to Forever - Nathan Tavares 🧡 Just Another Epic Love Poem - Parisa Akhbari 💛 The Phoenix Bride - Natasha Siegel 💙 These Letters End in Tears - Musih Tedji Xaviere 💜 Truly Home - J.J. Hale 🌈 Monster Mixer - Robin Jo Margaret

❤️ The House of Hidden Meanings - RuPaul 🧡 Promised to the Queen - Barbara Winkes 💛 A Conclave of Crimson - Nicole Eigener & Beverley Lee 💚 A Hunt of Blood and Iron - Cara Nox 💙 The Fealty of Monsters - Ladz 💜 Ariel Crashes a Train - Olivia A. Cole ❤️ Those Beyond the Wall - Micaiah Johnson 🧡 Dancing Toward Stardust - Julia Underwood 💛 Heir to Dreams & Darkness - Ben Alderson 💙 Comet Cruise - Niska Morrow 💜 Dead Girls Walking - Sami Ellis 🌈 Blackout - Carlos E. Rivera

❤️ Monster Crush - Erin Ellie Franey 🧡 Blessed Water - Margot Douaihy 💛 These Fragile Graces, This Fugitive Heart - Izzy Wasserstein 💚 Kiss of Seduction - Rawnie Sabor 💙 Sunbringer - Hannah Kaner 💜 Evacuation to Love - C.A. Popovich ❤️ Sin - Brooke Matthews 🧡 Falls from Grace - Ruby Landers 💛 Lean in to Love - Catherine Lane 💙 A Small Apocalypse - Laura Chow Reeve 💜 Cascade Failure - L.M. Sagas 🌈 The Mars House - Natasha Pulley

❤️ All This Time - Sage Donnell 🧡 The Romance Lovers Book Club - MA Binfield 💛 View from the Top - Morgan Adams 💚 Number Call - Nagisa Furuya 💙 Crossing Bridges - Chelsey Lynford 💜 The Boyfriend Subscription - Steven Salvatore ❤️ Love the World or Get Killed Trying - Alvina Chamberland 🧡 Synthetic Sea - Franklyn S. Newton 💛 The Prince & His Stolen Groom - J.E. Ridge 💙 Chrysalis and Requiem - Quinton Li 💜 Where Sleeping Girls Lie - Faridah Àbíké-Íyímídé 🌈 A Botanical Daughter - Noah Medlock

❤️ Wednesday Nights - by Donna Jay 🧡 The Woods All Black - Lee Mandelo 💛 Song of the Huntress - Lucy Holland 💚 Rainbow Black - Maggie Thrash 💙 Spirits & Sunflowers - A.D. Armistead & Austin Daniel 💜 Floating Hotel - Grace Curtis ❤️ Far From Camelot - Rylee Hale 🧡 This Way to Change - Jezz Chung 💛 Mexican Bird - Luis Lopez-Maldonado 💙 Android Affection: Unveiling - Beau Van Dalen 💜 Welcome to the Damned - Astraea Long 🌈 She Came for Blood - Darva Green

❤️ Cover Story - Rachel Lacey 🧡 The Poisons We Drink - Bethany Baptiste 💛 The Perfect Guy Doesn't Exist - Sophie Gonzales 💚 In Walked Trouble - Dana Hawkins 💙 Never Leave, Never Lie - Thea Verdone 💜 Guardian: Zhen Hun - Priest ❤️ All the World Beside - Garrard Conley 🧡 Rainbows, Unicorns, and Triangles - Jessica Kingsley Publishers 💛 The Feast Makers - H.A. Clarke 💙 Synthetic Sea - Franklyn S. Newton 💜 All the Painted Stars - Emma Denny 🌈 A Hard Sell - Jennifer Moffatt