#yeast meets wests

[my-bankai-is-big-fuckin-tiddies]

some underground rap recs for indie folks who wanna get more into rap

We all love our deep cuts we can bring up to scare the hoes at parties right? Course we do. On that topic, rap is a genre that has a LOT to offer in the underground categories, and in the wake of the Kendrick/Drake beef I want more people to get into this culture so I might as well share some stuff I've been rocking with for a while. ZEROH - YEAST MEETS WEST//TRICKING IN FLORENCE https://youtu.be/68td4Tx7zIc?si=fEK7YhSsVKkWEmBS Absolutely mindblowing fusion of trip-hop with ephemeral melodies that will entrance you from start to finish, this guy is SO underappreciated finding his songs is like finding the damn Holy Grail PE$O PETE x bzargoodboy- TOON TALK! https://youtu.be/3wMD7jSM-sw?si=4WNIfca-o0SkVC6o This dude is genuinely one of the FUNNIEST rappers out right now, there's something about florida rappers that just adds such an energy to a track combined with bars about PEAK FICTION one piece (and lots of other manga/anime stuff in their discog) Yameii Online - ​​hate if ur mad (● ˃̶͈̀ロ˂̶͈́)੭ ⁾⁾ https://youtu.be/FhJ3KfuxTsA?si=87DB3xwCxVw79n2n speaking of things gay people like, vocaloids! rap has them too! OSEANWORLD in general is a REALLY interesting project that i think a lot more people should check out, this is a great like feel-good vibey listen McKinley Dixon x Ghais Guevara - Live! from the Kitchen Table https://www.youtube.com/watch?v=waeqOjrfBLs For those of you who rock with Kendrick's instrumentals, this dude will give you a lot more of that soulful goodness. The way he just GLIDES over these jazzy beats and speaks so powerfully about the power of family, especially for black communities. also on the topic of kendrick if you haven't listened to TPAB just like go do that please it's not underground but that's for a damn good reason I might post some more at a later date, but these are like my BIG standouts that have been mainstays on my rotation. Hopefully ya'll will get the same enjoyment out of them!!

[vitatek-solutions]

Protected: Harnessing the Power of Peroxyacetic Acid (PAA) in the Brewing Industry: A Comprehensive Guide by Brewclean

In the highly competitive brewing industry, maintaining impeccable hygiene standards is crucial. Brewclean, a leading provider of cleaning and sanitation solutions, champions the use of Peroxyacetic Acid (PAA) for its unparalleled efficacy in brewery sanitation. Whether you’re brewing in Burnaby or Kelowna, this article delves into the benefits, applications, and best practices for using PAA in breweries, ensuring top-notch hygiene and product quality.

What is Peroxyacetic Acid (PAA)?

Peroxyacetic Acid (PAA) is a potent disinfectant formed from the reaction of acetic acid and hydrogen peroxide. Known for its strong oxidizing properties, PAA is highly effective against a broad spectrum of microorganisms, including bacteria, yeast, molds, and viruses. Breweries from Vancouver to Victoria rely on PAA as it decomposes into harmless by-products, acetic acid, oxygen, and water, leaving no toxic residues.

Benefits of Using PAA in the Brewing Industry

Broad-Spectrum Antimicrobial Activity: PAA is highly effective against a wide range of pathogens, ensuring comprehensive sanitation for breweries in cities like Kamloops and Nanaimo.

Environmentally Friendly: As PAA breaks down into non-toxic components, it is a greener alternative to traditional sanitizers. This makes it an attractive choice for eco-conscious breweries in regions such as Fort Saint James and Oak Bay.

No Rinse Required: Due to its safe by-products, PAA solutions often require no post-application rinse, saving water and time, a crucial benefit for breweries in arid areas like Quesnel and Cranbrook.

Effective at Lower Temperatures: PAA remains effective even at lower temperatures, reducing energy costs associated with heating. This is particularly beneficial for operations in cooler climates such as Prince George and Campbell River.

Applications of PAA in Breweries

Cleaning in Place (CIP) Systems: PAA is ideal for CIP systems used in fermenters, bright tanks, and other brewing equipment. Breweries from Delta to Dawson Creek benefit from its high reactivity, ensuring thorough cleaning and sanitation.

Surface Sanitation: PAA can be used on surfaces such as floors, walls, and workstations, maintaining a clean and hygienic brewing environment in busy areas like New Westminster and Langley.

Bottle and Keg Sanitization: Ensuring that bottles and kegs are free from contaminants is crucial for product quality. Breweries in Powell River and Kitimat use PAA to sanitize these containers before filling.

Airline and Ventilation System Cleaning: PAA can be used to sanitize airlines and ventilation systems, preventing microbial contamination throughout the brewery, whether it’s in Esquimalt or North Vancouver.

Best Practices for Using PAA in Breweries

Concentration and Contact Time: Follow Brewclean’s guidelines for the appropriate PAA concentration and contact time to ensure optimal sanitation. This is essential for breweries in locations like Rossland and Revelstoke.

Safety Measures: Always use protective gear when handling PAA solutions. Ensure proper ventilation to avoid inhaling fumes, crucial advice for breweries in urban centers like Vancouver and White Rock.

Regular Monitoring: Regularly monitor the PAA concentration and pH levels to maintain efficacy, a practice followed diligently in communities like Prince Rupert and Hope.

Employee Training: Train staff on the correct use and handling of PAA to ensure safety and efficiency, essential for operations in Penticton and Vernon.

Brewclean: Your Partner in Brewery Sanitation

At Brewclean, we understand the unique challenges faced by brewers from Barkerville to West Vancouver. Our PAA solutions are tailored to meet the rigorous hygiene standards of the brewing industry. By choosing Brewclean, you are investing in a cleaner, safer, and more efficient brewing process.

Conclusion

Peroxyacetic Acid (PAA) is revolutionizing sanitation in the brewing industry. Its powerful antimicrobial properties, environmental friendliness, and efficiency make it an indispensable tool for modern breweries. From Trail to Kimberley, Brewclean is committed to providing top-quality PAA solutions to help breweries maintain the highest standards of hygiene and product quality.

For more information on how Brewclean’s PAA solutions can benefit your brewery, contact us today or visit our website.

Keywords: Peroxyacetic Acid, PAA, brewing industry, brewery sanitation, Brewclean, CIP systems, environmental disinfectant, brewery hygiene, bottle sanitization, keg sanitization.

Instagram: https://www.instagram.com/vitatekcanada/reels/

Facebook: https://www.facebook.com/VitatekCanada

GMB: https://posts.gle/aze1AF

Website: https://www.vitateksolutions.ca

[nirvanamanagedservices]

Nirvana's Comprehensive COVID and Biohazard Cleaning Services

Safeguard your premises with our fully managed COVID, fogging, and biohazard cleaning solutions in the North West of England and North Wales. As we navigate the transition to a post-pandemic era, ensure the safety of your staff, visitors, and customers with our expert services.

Our state-of-the-art fogging equipment, powered by disinfectant solutions like Byotrol, eliminates 99.99% of pathogens, including viruses, bacteria, and yeast spores. The 'fogging' process covers every surface, providing thorough disinfection and peace of mind.

We employ ATP testing to ensure hygiene levels meet standards, swiftly indicating cleanliness levels. Additionally, our biohazard cleaning addresses hazardous waste, minimizing infection risks promptly and effectively.

Contact us today to discuss our COVID and Biohazard Cleaning Service and take proactive steps towards a safer environment.

[bakersstreetirregulars]

Studio Memo, 5/5/24

The new hire’s interview has been scheduled. They will be meeting with our Board of Directors behind closed doors this week.

The results of the first Open Board Meeting on 4/29/24 have established the objective for posting a daily report about anything relevant during the working week. Weekends optional. The objective will go into effect starting with the business week of Monday, 5/6/24.

Tomorrow’s Open Board Meeting will cover the designation of potential patterns.

Frosted Strawberry Shortcake Cookie visited from southern Beast-Yeast with two other guests from an occult club to discuss with Night Raven Cookie the potential for future incidents across Earthbread. Specifications will remain confidential.

Expansion plans have been finalized to seven branches currently, with two more branches in the Crème Republic and the recently-spotted Pancake Tower being negotiated so far. Our studio branches are as follows -

Cookie Kingdom, Town Square (our main branch established in April 2021, recently opened relations with Caramel Choux Cookie following talks regarding internet maintenance, covers most news regarding the Cookie Kingdom and everything in western Crispia)

Uptown Parfaedia (established early 2022 following a relations breakdown in the Town Square with some of the youth, covers most news regarding magical creatures and everything on the northwestern side of Earthbread)

Vanilla Kingdom (primary communication system for the Crepe Archives, covers all news on the Vanilla Kingdom and nearby forest regions such as the Millennial/Pomegranate Forests, as well as the southwestern regions of Earthbread)

Dark Cacao Kingdom (established in late 2022 on the request of Heavy Cream Cookie following a critical communications failure between the three pre-existing branches, doubles as a communication stay zone in the event of blizzard conditions, covers all news regarding the Dark Cacao Kingdom and everything in western Crispia)

West Yogurca (independently operated as of April 2023 as per an anonymous benefactor’s request, established with the sole purpose of relaying news to and from Yogurca)

Moontide Republic, South of Beast-Yeast (established early 2024 after contact with White Lily Cookie was confirmed, communication relay remains unreliable due to an incident regarding interference from Shadow Milk Cookie and currently working off physical relay, currently covers activity in Beast-Yeast and nearby coastal areas such as the Tower of Frozen Waves and Tearcrown)

The Witch’s Castle (recently established in late March, establishes base contacts close to the Witch’s House after activity regarding the Tower of Sweet Chaos was abruptly halted and ensures communications with the nearby castle)

As we test out new waters with posts like these, names and locations will not be tagged yet. The Studio Memos formerly posted on the pinned post will now be posted here.

[myselfnevermore]

ZEROH - YEAST MEETS WESTS // TRICKING IN FLORENCE.

[nwbeerguide]

With label art by Michael Gustus, Mother Earth Brewing releases their latest Project-X series Hazy IPA, Head Case.

Press Release

Vista, CA & Nampa, ID … Mother Earth is kicking off Spring in style with the release of another Hazy IPA from their lauded Project X Series.

Head Case, as its aptly named for its manic cover art, is a Citra, Galaxy, and Mosaic-hopped HIPA that contains the program’s familiar malt base. Keeping with its familiar brand of West- coast-inspired hazies, the 45 IBU, 7.2 % brew leans on a respectable, yet restrained bitterness that has become the hallmark of Project X releases of late. Mother Earth Director of Brewing Operations, Chris Baker, explains further:

“Combining modern hopping techniques along with the right yeast strain is critical to achieving the right balance of juicy-meets-clean. Head Case is the first beer we’ve brewed to feature our new crop year of Citra and Galaxy, which are showing really strong aromatics, especially in the tropical and stone fruit categories. In order to take advantage of this, we use hops in almost every part of the hot and cold side, including whirlpool, intra-fermentation, and dry-hop additions. Then, of course, our house ‘Juice’ yeast strain is used to give the beer a nice full body while not being overly sweet like some can be.

-Daniel Love – President, Mother Earth Brew Co.

As is customary with their rotating Artist-inspired series, Head Case displays the psychedelic stylings of Los Angeles-based artist, Michael Gustus. For more information on the beer and the artist, customers are encouraged to visit the brewery’s website at motherearthbrewco.com.

Head Case HIPA rolls out throughout March and is available in 16oz cans and on draft at independent craft beer retailers and at Mother Earth’s Idaho tasting rooms. Customers are urged to search for Head Case using Mother Earth’s beer finder at findmotherearthbrewing.com.

## #

About Mother Earth

Mother Earth Brew Co. develops hand crafted artisanal ales in year-round, as well as seasonal and specialty offerings. With multi-state as well as international distribution serviced by breweries in Vista, CA and Nampa, ID; Mother Earth’s award-winning beers help define and maintain the standard of excellence expected of independent craft brewers.

from Northwest Beer Guide - News - The Northwest Beer Guide https://bit.ly/3ZOrNGz

[farehamwinecellar]

Pyramid Valley North Canterbury Pinot Noir

Pyramid Valley North Canterbury Pinot Noir is produced from grapes grown on New Zealand’s South Island close to Christchurch city. The region has a cool, dry climate with lots of sun and a long growing season. The Southern Alps to the west ensure low rainfall and long, dry autumns along with a high diurnal range help to create concentrated and expressive wines – particularly from Chardonnay and Pinot Noir.

Pyramid Valley is one of New Zealand’s great wine estates where altitude, limestone, slope, rock and rich soils meet to produce profound Pinot Noir and Chardonnay. The estate was founded by  Mike and Claudia Weersing who had spent 15 years searching the world to find the perfect place to grow grapes. In 2000, they purchased the plot of land near Waikari in North Canterbury. They worked the vineyards for nearly 20 years before selling to  Steve Smith MW (perhaps best known for establishing Craggy Range) and his business partner and wildlife conservationist Brian Sheth. Steve and Brian are building on the work done by the Weersings to fulfil the full potential of the site. In 2018 they purchased a second vineyard in Lowburn, Central Otago called Manata Estate, an established vineyard that has produced exceptional Pinot Noir since 2002.

The vineyards that Pyramid Valley North Canterbury Pinot Noir grapes come from have an average age of 15 years old and are planted on clay and gravel soils. The grapes are handpicked and are 70% de-stemmed with 30% whole bunches used in fermentation. The grapes are fermented in a combination of oak and stainless steel using natural vineyard yeasts. The wine is matured in French oak barrels, 20% of which are new, for 12 months.

Pyramid Valley vineyards are managed following the principals of biodynamic viticulture and the winemaking follows natural processes with the use of indigenous yeast, no additives, natural fining and little, if any, filtration. 

The post Pyramid Valley North Canterbury Pinot Noir appeared first on Fareham Wine Cellar.

from You searched for wine | Fareham Wine Cellar https://ift.tt/eOYW7hm

[saleintothe90s]

431. Martin Lawrence's SNL Monologue (2-19-1994)

431. Martin Lawrence's SNL Monologue (2-19-1994)

Wait, how did I get to this subject? Oh, right I was reading one of the final articles on the SNL a Day Blog. In the farewell post, Martin Lawrence's notorious SNL monologue was listed as one of the items that the author overrated upon his original viewing. For the record, he originally gave the monologue 1 1/2 stars. I was trying to remember what Martin had said that was so controversial...something about him lecturing women about their dirty private parts?

No, it's far worse.

(Because the SNL stage during the "Saturday Night Dead" period in the show's history is the perfect place to voice your opinion on feminine hygiene.)

The best copy I found of the episode is on archive.org. The episode starts out with Rob Schneider playing Jeff Gillooly!

Martin enters the studio with a phrase I say to myself all the time:

He starts out with a lame bit about Lorena and John Bobbitt. He uses the strangest term I've ever heard for male genitalia: pilly-packers. I know he's trying to get around the censors, and he said at the beginning that they're on him a lot these days, but pilly-packers?

He makes up a story about a brother finding the penis, and putting it on a snow-cone to preserve it:

And he thought, and he said “what would a white man do, what would a white man do?” You know, and the first thing came to the brother’s head was get it on ice, you know. So he saw an ice cream truck, you know, threw the pilly-packer on some sno-cones, you know. It scares me so bad I don’t go to bed without a Nutty Buddy by my side, y’all.

I had forgotten how it was really found, so I looked it up, and turns out the cops did put it on ice ... and put it in a big bite hot dog box. really?

Let me prepare you for what happens next, when this episode later aired in repeats this pops up after the Bobbitt bit:

But if you were watching on the East Coast, the night it aired, this is what you got:

(source)

Something else concerns me and it hurts, see I’m, I’m single, I’m a single man, I don’t have nobody, I’m looking for somebody and- but I’m meeting a lot of women out there, and you got some beautiful women, but you got some out there that, uh, I gotta say somethin’. Um… some of you are not washing your ass properly.* (laughter & applause) OK? Don’t- don’t get me wrong, not all, some of you, you know what I’m sayin’, uh… I’m sorry, ‘Cause uh, listen, now, I don’t know what it is a woman got to do to keep up the hygiene on the body I know, uh, I’m watching douche commercials on television, and I’m wonderin’ if some of you are reading the instructions. I don’t think so. Y’know, ’cause I’m getting with some of the ladies, smelling odors, going “Wait a minute. (gestures with index finger) Girl, smell this! This you! Smell yourself, girl.

Smell yourself! I tell a woman in a minute, douche! douche! Some women don’t like when you tell them that, when you straightforward with them. “Douche!” They, (imitating woman) “Forget you! You cannot douche all the time, you’re gonna wash all the natural juices out the body.”

I say, well, I don't give a damn what you do, put a Tic-Tac in your ass. Put a Cert in your ass. Oh, oh, y’know, this look like a good damn place for a Stick-up up in your ass.

I’m sorry, y’all. You got to wash properly. You know, and then, you know, ’cause I’m a man, I like to kiss on women, you know, I like to kiss all over their bodies, you know. But if you’re not clean in your proper areas I can’t… you know… kiss all over the places I wanna kiss. You know, some women’ll let you go down, you know what I’m sayin’, knowin’ they got a yeast infection. (Some audience disgust) I’m sorry. Sorry. Come up with dough all on your damn lip… Got a bagel and a croissant on your lip. “Anybody got any butter?” I like jelly on mine.

---

I love that the transcriber put "some audience disgust". When Martin said, "Yeast infection", this one lady definitely yelled out, "EW!"

Welp, the calls started coming in on the East Coast. 117 complaints 1. Speaking of which, who calls who when they want to complain? The local channel? the FCC? Martin did the hygiene routine in dress rehearsal, telling the audience that he knew he couldn't do it live. 3 Well, he did it anyway.

On the West Coast, parts were silenced out 3. Here is a post from 1994 to the alt.snl.tv newsgroup:

In the aftermath, Martin's appearance on the Tonight Show later on that week was canceled, much to the objection of host Jay Leno. 2

Facebook | Etsy | Retail History Blog | Twitter | YouTube Playlist | Random Post | Ko-fi donation | instagram @thelastvcr ​

1. AP NEWS. “NBC Official Apologizes to Affiliates for ‘Saturday Night Live’ Gaffes.” Accessed April 18, 2021. https://apnews.com/article/ae84c412a4639129423fa1e5e8a3d4e1.

2. “Martin Lawrence: Dr. Dirt or Mr. Clean? : Barred by NBC, He’s Generally Blue on Stage but Not on TV.” Los Angeles Times, March 8, 1994. https://www.latimes.com/archives/la-xpm-1994-03-08-ca-31550-story.html, https://archive.is/Z5Wks#selection-1991.9-2004.0

3. Mink, Eric. “NBC Says `SNL’ Host Broke Promises on Monologue.” Tulsa World. Accessed April 18, 2021. https://tulsaworld.com/archive/nbc-says-snl-host-broke-promises-on-monologue/article_486f1b9c-6d60-5a44-933e-4b96d3f218f3.html.

[foodreceipe]

The Science of Good Chocolate

Meet the sensory scientist who is decoding the terroir of chocolate—and working to safeguard the cacao plant that gives us the sweet dark treat. Smithsonian Magazine    Simran Sethi

The flavor of chocolate depends on numerous factors, from the soil the cacao plant was grown in, to the length of time the cocoa beans are fermented

While walking through a dense thatch of cacao trees in Gran Couva, Trinidad, food technologist Darin Sukha crushes a dried cacao leaf in one palm and a fresh one in the other. He inhales deeply, then lifts the leaves toward my nose and asks, “What do you find here?”

Sukha studies the nuances of smell and taste in the cacao plant, whose pulp-covered seeds, once processed, become cocoa and chocolate. He wants to understand—and relay to chocolate eaters—not only the biological characteristics of the plant, but also the sensorial ones. These references help illuminate a wide variety of flavors inherent in cacao, that, when properly nurtured, will carry over into the final product.

The smell of the dried leaf contains traces of baled hay, while the fresh one offers up bright and vegetal aromas. Both can be found in chocolate. By continuously reaching for more flavor experiences, Sukha says, we can find greater depth in chocolate, a substance that is far more complex than most people realize. “A good piece of chocolate is like a good piece of music. It contains something memorable that stays on your mind for the entire day.”

Most of us don’t recognize this nuance because we grew up on confections characterized by sweetness and one dominant chocolatey note—consistency we expect when reaching for a Hershey's or a handful of M&M’s. But cocoa beans hold a symphony of flavors, from roasted hazelnuts and fresh violets to tart cherries and green apples. These hints exist, to some degree, in all cocoa, but are highlighted in more specialized craft chocolates.

The flavors found within these bars are the result of a range of factors, from soil and climate to microbial activity during the fermentation process. Collectively, these elements make up chocolate’s terroir, something Sukha has been exploring for nearly a quarter-century.

This taste of place is built on the foundational ingredient cacao, a pod-shaped fruit that was domesticated 3,600 years ago. For most of its history, the plant was grouped into three categories loosely based on historical and visual characteristics, but in 2008, a team of geneticists expanded the groupings of cacao to 10. “And every single one of those cocoa beans has a genetic flavor potential,” Sukha says.

Once harvested, the pulp-covered cacao seeds are fermented. Before this process, the seeds are bitter and taste nothing like chocolate. As I describe in Bread, Wine, Chocolate: The Slow Loss of Foods We Love:

Cacao ferments for anywhere from three to eight days, usually heaped under banana leaves or jute sacks, or enclosed in wooden boxes and trays or wicker baskets. The beans are, in essence, cooking, as the pulp around the seeds gets gobbled up by the yeasts that are present in the air and on the surfaces the pulp comes in contact with. [They] convert the sugar in the cacao pulp to ethanol, while bacteria generate lactic acid (the acid that sours milk) and acetic acid (the kind that turns grape juice into wine, then vinegar). The goal is to ensure the cacao is fully cooked so that the astringency and off-flavors that emerge when lactic and acetic acids are formed are eliminated.

Through fermentation, the cellular structure of the seed changes and aroma compounds start to develop. Sukha says this process is the biggest driver of flavor. “It’s like adopting a baby, where you can make [a great] impact on the expression of genetic potential.” But by the time a chocolate maker receives cocoa beans, “it can be likened to adopting a teenager, where the personality has been expressed already. All you can do in terms of change is make small tweaks.”

These “tweaks” are roasting, milling and adding ingredients, such as sugar and milk powder, to the cocoa mass.

“Let’s use an example of a bean that has a very delicate floral note. If that’s the genetic flavor potential, and I don’t ferment those beans properly to reveal [the floral quality], then it will never be expressed. … You have to handle the cocoa understanding what exists.”

Sukha served as lead author of the 2014 paper “The Impact of Processing Location and Growing Environment on Flavor in Cocoa,” the first study to systematically explore how terroir impacts flavor in chocolate. Through years of research, the sensory scientist discovered that fruity flavors in cocoa and chocolate are strongly related to how the beans are fermented, while floral flavors are more closely tied to the genetics of the crop.

As a research fellow at the Cocoa Research Centre (CRC) at the University of the West Indies in St. Augustine, Trinidad, Sukha is not only a chocolate expert, but one of its guardians of biodiversity. The CRC, where Sukha is the head of the Flavour and Quality Section, oversees the largest and most diverse collection of cacao plants in the world. Varieties from the upper Amazon, where the crop originated, through the entire equatorial band where the plants flourish are all grown at a field station known as the International Cocoa Genebank.

The collection maintained by the CRC not only holds endless flavor possibilities, but, more importantly, a treasure trove of potential solutions to the challenges facing the crop. Disease and climate change increase the economic hardships facing the six million, mostly smallholder farmers who depend on cocoa for their livelihoods. The wide range of trees grown at the CRC includes varieties that might be more tolerant to drought or resistant to a particular pest. They give scientists the ability to breed traits into the crop to address agricultural challenges today—or in the future.

Sukha is also part of a select global team developing international standards for cocoa quality and sensory analysis. The varieties of cocoa that the group is bringing to the fore are defined as “fine or flavor”—celebrated for genetic diversity and flavors that are intended to be drawn out of the cocoa and highlighted in chocolate.

In order to sustain the future of chocolate, Sukha says, we have to better value the people who create it. “Our work must come back to what can we do to empower the cocoa producers who wake up every morning and go to their fields.” Otherwise, these farmers—many of whom live in extreme poverty—will turn to other crops or find alternate ways to earn a living.

And that would be a gastronomic loss for the world. “There’s so much behind a good piece of chocolate,” Sukha says. “There’s a backstory … the genetics, the sense of place, the terroir, the tradition, culture and history.”

By having these stories “told and understood and celebrated,” he hopes the market for more diverse chocolates will grow—and the farmers behind the bar will be “fully recognized and rewarded.” Without that compensation and support, the amazing flavors that we’re only just discovering could disappear.

Simran Sethi is a journalist and educator focused on food and sustainability. She is the author of “Bread, Wine, Chocolate: The Slow Loss of Foods We Love,” a book about changes in food and agriculture told through bread, wine, chocolate, coffee and beer.

https://getpocket.com/explore/item/the-science-of-good-chocolate?utm_source=pocket-newtab

More Stories from Pocket

A Tiny Tweak to Sugar Is About to Make the World’s Sweets a Lot Healthier

Almonds Are Out. Dairy Is a Disaster. So What Milk Should We Drink?

What the Color ‘Haint Blue’ Means to the Descendants of Enslaved Africans

If Sugar Is So Bad for Us, Why Is the Sugar in Fruit Ok?

Sherry Goes With Everything

[thebrewstorian]

Prohibition in Oregon

Prohibition features prominently into the story of beer in Oregon, but also into the story of statehood. Conversations about banning alcohol actually pre-date statehood, but when the Oregon's Woman's Christian Temperance Union held its first meeting in 1883 at a Methodist church a few blocks from Weinhard's brewery, the so-called "Bonnet Brigade" became an unstoppable political force. 

Woman's Christian Temperance Union, Philomath, Oregon, August 1910.

There were local options throughout the state, which allowed a city or country to ban alcohol sales and consumption, but Gov. Oswald West signed an executive order in 1914 announcing statewide alcohol prohibition following a ballot initiative. 

Five years before the national ban on the sale and production of alcohol, Oregon went dry.

Alcohol consumption and home production certainly occurred during Prohibition; growing hops and buying malt syrups wasn't illegal, and making beer was relatively easy. But for larger facilities and well-established businesses, they needed to pivot in operations. Stockholders in Roseburg considered building a cannery to replace the Roseburg Brewing and Ice Company, and breweries in La Grande and Klamath Falls investigated converting those facilities to denatured alcohol plants. Articles in local papers shared stories of sour kraut made in kegs, candy stores replacing saloons, a beautiful clothing dye made from yeast found in a Japanese brewery, and the promise of growing mushrooms in breweries under disused equipment.  

The Salem Brewers Association is an excellent example of how breweries actually survived without growing mushrooms or dying clothing. The company began as the Pacific Brewery in 1866; founder Samuel Adolph sold $1 kegs from the brewery and advertised making lager beer for the thirteen saloons in town! The brewery burned in 1869, when it moved to another location and was renamed the Salem Brewery. In 1885, the business was sold to Maurice Klinger and Seraphin Beck, who renamed it the Capital Brewery and built an expanded facility with an attached saloon. By 1890, they had a large ice facility. Beck died in 1900, and his wife, Marguerite Beck, took over management of the business in 1901 when Klinger retied. The business was successful and well-advertised; she sold 24 bottles for $2.30, certainly more than the $1 keg in 1866. In 1903, she sold to Leopold Schmidt, who owned the Olympia Brewing Company, and the brewery was renamed Salem Brewery Association. In 1910, the plant was enlarged to include four-story building where they used a reported one million pounds of hops per year to produce “Salem Beer.” 

When Prohibition came to Oregon, the Salem Brewers Association pivoted and used their equipment and bottling lines to make juice. Leopold Schmidt owned breweries in Olympia, Salem, and Bellingham, and he partnered with Northwest Fruit Products in Salem to bottle Loju, a loganberry juice. They became the Phez Company in 1919 and sold many unfermented fruit juices. 

During this same time, the Henry Weinhard Brewery “unbranded” as a brewery to a company that sold vinegar and ice, as well as soda supplies and soft drinks (Appo, Luxo, Tako) under the label Weinhard's Puritan Brand Sodas. In 1933, after Prohibition was repealed, the Salem Brewers Association reopened and made Salem Beer again. The following year the company was sold to Emil G. Sick, who owned Sicks’ Seattle Brewing Company. They produced 100,000 barrels per year of popular beers like Sicks’ Select, Brew 66, and Brown Derby. The brewery closed in 1953.

Prohibition was repealed in 1933, and ironically that was the same period Oregon led the world in hop production, with more than 34,000 acres in production. Despite Prohibition and the Great Depression, Oregon’s hop production made steady gains after World War I due to new acreage planted and the impact of war on European agriculture. From 1922-1943, Oregon was the nation's largest producer, and in the 1930s the area around Independence was called the “Hop Center of the World.”

The only brewery businesses left after Prohibition were the Blitz-Weinhard Company (the brewery activities of the Weinhard company were merged with the Portland Brewing Company in 1928), Sicks’ Brewing Company in Salem, and Julius Roesch’s City Brewery in Pendleton. When it came to post-Prohibition beer, the public gravitated to lighter lagers and there wasn’t much “local” adventure to be found in the beer aisle of the supermarket. In Oregon, Lucky, Olympia and Rainier were the closest thing drinkers could get to locally brewed creations. Post-prohibition also saw buyouts and a general consolidation of the industry.

Start here. 

Prohibition in Oregon, Oregon State Archives  

Alcoholic beverages in Oregon

History of the Oregon Liquor Control Commission

Prohibition Era in Salem

There are MANY newspaper articles about Prohibition in Oregon. 

Search Results « Historic Oregon Newspapers

Next go here.

Additon, Lucia H. Faxon. Twenty Eventful Years of Oregon Woman's Christian Temperance Union, 1880-1900. Statistical, Historical and Biographical. Portraits of Prominent Pioneer Workers. Portland, Or.: Gotshall Printing Company, 1904. 

Bootlegger’s paradise: Oregon’s Prohibition adventures 

Caswell, John E. "The Prohibition Movement in Oregon: Part 1, 1836-1904." Oregon Historical Quarterly 39, no. 3 (1938): 235-61. 

Caswell, John E. "The Prohibition Movement in Oregon II. 1904-1915." Oregon Historical Quarterly 40, no. 1 (1939): 64-82. 

Crawford, Helen. Oregon Woman's Christian Temperance Union: Ninety Years. Portland, Or.: Union, 1973. 

Dundas, Zach. The Scandalous History of Booze in Portland. Portland Monthly. 11/23/2015

Jansson, Kyle R. "The Changing Climate of Oregon's Driest Town: Monmouth's Prohibition Ordinances, 1859-2001." Oregon Historical Quarterly 102, no. 3 (2001): 336-51. 

Pennock, Pamela, and K Austin Kerr. 2005. "In the Shadow of Prohibition: Domestic American Alcohol Policy since 1933". Business History. 47 (3): 383-400.

Platt, Amy E. “The Moon Shines on the Moonshine”: An Oregon Bootlegging Story. April 14, 2020. 

Reed, Doug., and Oregon. Criminal Justice Division. Organized Crime Unit. The Violation of Prohibition Laws in the Pacific Northwest: A Study in Organized Crime, Enforcement, and Political Corruption. Salem, Or.: Organized Crime Unit, 1978. 

Smith, Lyndsay Danielle, "A Temperate and Wholesome Beverage: the Defense of the American Beer Industry, 1880-1920" (2018). Dissertations and Theses. 

[thingsifindinthedark]

Some thoughts about: Anger, Illness and Imagination

Good morning

It’s 11:30 am in Los Angeles and the sky is finally looking blue again even though fires are still raging close by.

Living in the smoke reminded me of winters in West Virginia. When the sky was just a heavy gray blanket from November through April. It felt cruel at the time.

I never got used to that winter.

My moods are so connected to the weather and what I’m looking at outside.

California is the perfect place to live if you’re pretending to be happy all the time.

The weather always tells you you should be hiking, and laughing as you wash your face with some sort of foaming organic cleanser like you’re in a commercial.

Setting aside the horrific reality of the fires, purely for the sake of metaphor, there’s a poetry in being here in this moment.

Just as I learn to make room for anger, and embrace it, and leave the cult of fake positivity, things are going up in flames.

Something that therapy and illness has taught me, is how much freedom and power we have to make sense of certain things creatively in whatever way we want. It’s just hard to let ourselves do it, it feels almost indulgent. Or maybe silly. Or we feel it will take away from our ability to grasp harsh truths or do something about them. I think we need both versions.

The places where I have most desperately wanted certainty and facts but not been able to get them- those are the places where finding meaning with my imagination helps my life.

I remember being in 3rd grade, newly dealing with the reality of being in pain all the time. Something had changed in my stomach.

I was now late for school every single day, a trend that would continue, because of the mixed messages my gut sent me every morning that sent me in and out of the bathroom, or cause me so much paralyzing stress that I would try to talk my out of attending.

My 3rd grade teacher, tired of my lateness, but with good intentions, once told me to picture a cool liquid in a soothing color, to pick my favorite color - I chose turquoise, filling the inside of my stomach. Calming the pain.

I was annoyed. Imagining a color in my stomach was not going to fix me. I needed cold hard data. I needed medication or a replacement set of internal organs. Even if this COULD help, the moment I admitted using my imagination helped my symptoms? That would be the moment doctors took my pain even less seriously and dismissed me outright. Many had already because I was a young girl. If I weren’t a young white cis girl from an upper middle class family i guarantee the dismissal would have been even worse.

So I was defensive to my teacher. The same way I would be defensive for years when people told me to try xyz lifestyle choice or simple solution to address years of pain that had confused doctors.

The same way I would be insulted when I was told it was “just anxiety” by doctors. I was defensive, and I became avoidant of sharing about my life in order to not, inevitably, come off as defensive.

But there is a weird sort of privilege in my being sick this long, over various stages of life; childhood, adolescence, young adulthood. Don’t get me wrong, I would rather not be sick, but what I mean is, this isn’t my first rodeo.

Science may only just now be really starting to understand the microbiome and the conditions that plague it, but I have been here, waiting in the wings, doubled over but still trucking along, learning how to make sense of things where there is not enough information for them to literally make sense.

I’ve found I truly need both the antibiotics AND the stupid turquoise liquid mind exercise, the lab work and the therapy that looks to address my anxiety and traumas. The idea that it was one or the other, in my mind OR in my body has been a barrier to my coping skills for years.

I came by that “either or” idea organically. It’s the way we are taught to think and the way western medicine tends to view things, though that is improving. Trauma also makes it harder to grasp nuance instead of black and whiteness.

I couldn’t have gotten to this point without learning to recognizing the way my brain got organized in childhood: don’t get angry, always appear positive, put others first, men’s emotions and needs are generally more important than yours.

I have a lot of anger. I have anger at my illness too. About the symptoms. About being on a restricted diet (again) and taking all these supplements. About feeling like I have to do everything perfectly or my body will collapse for days.

It becomes so much more livable though, even by simply acknowledging that in writing; I am angry. I am still sitting here calmly on my red velvet pillow on the floor at my short Japanese tea table by the window, but I am also angry.

There is something in anger that is self-preserving. An acknowledgment that you deserve better than what you’re facing.

When I can trust myself to meet my anger, to neither stuff it down or express it in a way that is harmful to others or myself, I feel a new freedom. I don’t have to walk around ready to spring into a defense posture. Because I know how to regulate that emotion and I’ve made room for it to show up. Even though it is still uncomfortable.

When it can’t show up as itself, for me anger shows up as; looping anxiety or guilt, obsession over food and health that leads to tunnel vision, impulsive decisions, various other forms of self sabotage. Oh, and physical pain.

My therapist once told me it was “like my body rejects it, when I feel angry.”

It made sense to me perfectly in a way that is hard to explain, but that I’m sure someone out there reading this also feels and understands. I think a lot of our bodies, women in particular, reject anger. Or maybe reject some other emotion. Whatever you weren’t allowed to feel growing up. Whatever emotion was deemed too much, or was monopolized by a different family member in a toxic way.

But that pain, rage, sorrow- it has to go somewhere. We learn to point it at ourselves for the benefit of other people when we don’t know what else to do.

This is the last thing you probably want to think about if you have a chronic illness. Or even if you don’t, it is not stuff we as humans tend to embrace; trying to better regulate and sit with our least pleasant emotions.

But while you are waiting; while you’re waiting for your lab work to return or your doctor to call you back, while you’re waiting for your new anti depressants to kick in, while you’re waiting for the incessant busyness of your pre-Covid life to return, experiment with stopping yourself from going down whatever avenue it is that you go down when things are out of your control, the one that harms you. The one that is probably fueled by anxiety - constant googling? Obsessing over something small? apologizing constantly for reasons you don’t understand? The list goes on.

Instead, try to feel the physical sensations of emotion in your body. Are your physical pains saying anything to you?

Is there a totally unscientific but spiritual interpretation of what’s going on that can help you get through the day or the hour or the minute, WHILE you’re on the meds, or waiting for the next step?

Here’s mine:

Science: My body has been overwhelmed for years by bacterial overgrowth, pathogenic yeasts, mold spores, fungus, mycotoxins. As I have been wiping out these beasts, I’ve also had to build up my body’s detox pathways, my ability to take in, process and effectively get rid of what is harmful. I’ve had to get my immune system stronger, and build up my good bacteria so it will fight these monsters off and not let them take over again.

Creative connection: My biggest roadblock in relationships, of all kinds, and in my career, aside from being sick- has always been with boundaries. I used to never have them, and feel the need to say yes to everyone. When that burned me out, I was resentful. I’d built up a lot of resentment that wasn’t the fault of others. I let everything in and it built up and I had no methods of getting it out. So I am detoxing here too. I have gotten rid of so much of what doesn’t serve me. And my ability to notice and honor anger as a messenger and protective force will help keep the harm away, just as a healthy immune system and functional microbiome keeps the pathogens away.

That’s an oversimplification of both my illnesses and my point of view on it, but it helps me to find these ways that healing from (and just improving in dealing with) sickness mirror/compliment the other areas of my life. I used to push illness into it’s own separate corner of my brain as if it weren’t really a part of me.

It is. And I both accept that, AND feel certain that I won’t always feel the way I do now, and that I can keep getting better, or at least befriending these parts of me. I’m building a relationship with my illness. Weird as that sounds.

When something is awful and out of our control and makes us feel we lack agency, deciding your own interpretation of it can be a way to seize a little bit of a feeling of autonomy. I will wait for my doctor to tell me what to take next, but not to tell me how to feel.

[vmheadquarters]

We’re still playing our game of written hot potato! Dozens of your favorite authors are taking turns to tell a Veronica Mars mystery story. Each writer crafts their chapter and then “tosses” the story to the next person to continue the tale. No one knows what will happen, so expect the unexpected!

Follow the “vmhq presents” and “murder we wrote” tags for all the installments, or read the story as it develops on AO3. --Chapter Twenty-One of MURDER, WE WROTE is written by @DRiver2u. And stayed tuned next week for Ch.22 from @amypc1​ - tag, you’re it!

—————————————————————————————————— CHAPTER TWENTY-ONE by @DRiver2u

The noise in the room was a low pulse of small groups talking among themselves. The conversations were not enthusiastic or lighthearted, but the former classmates were speaking just to have something to do. Whenever the din let up, someone new took over with a tale from the exploits of high school past. No one wanted to admit that, now they had eaten, there was time to start exploring the mansion for a murderer.

Hovering off to the side, as she so often did in social situations, Veronica's thoughts were exploding as quickly as she felt her ankle swelling. Her injury didn't hurt as much as she thought it should, and she wondered if she was in shock, rather than having an actual physical ailment. She plotted about how to move to another part of the house, so she could test the theories running through her brain. The crowded space in her mind needed an escape, and if she was being honest with herself, it wasn't the only part of her that needed a release.

She caught Logan's eye as he looked up from the drone of Casey's story, and she gave a quick tip of her head towards the direction of the kitchen. "Meet me there," she mouthed from across the room as she pointed with her pinky finger. She assessed her wonky situation and dropped her elevated foot, rolled to her stomach, and one-legged-downward-facing-dog walked herself to a standing position. For a moment, she steadied herself, using one flat foot and the tips of her toes on the other before trying her balance. She hobbled on her bad ankle and made a comment under her breath, just loud enough for the scrum of former classmates in the middle of the room to hear her complain.

"You rang," Logan quipped, as he turned to see her push through the kitchen door. "Or muttered, I guess would be more accurate." He watched as she moved from limping to balancing herself on the kitchen counter, and then doing a half-twisting boost onto the island. The gymnastics of the moves were worthy of more than a participation certificate. Logan studied her as she forced out a sigh and regained her composure. His mind filled with other uses for those skills. "Your powers never cease to amaze."

"I need some ice for my ankle, but I've been thinking, and I might want to reconsider something," Veronica cooed as her finger made its way between her teeth. Before Logan could head towards the freezer, she commanded, "Come closer."

Logan advanced and slid between her dangling legs. Veronica's citrus shampoo, the acid from the tomato ragu, and the yeast from a green bottle of Heineken left near the Belfast sink sent mixed signals to his brain. This wasn't the time or the place, what with the dead bodies, secret passages, and unknown assailants only a few feet from what he hoped would be their suction-cupped bodies, but he couldn't stop the fantasies entering his brain. Veronica stared into his eyes, hoping he would be able to read her mind. The drip of the faucet and the hiss of the radiator under the stained glass windows broke their silence.

As Logan leaned in to kiss the blonde in front of him, he felt the cool thickness of the marble countertop as it hit him just below his waistband. His mouth hovered near her lips, but he turned his head and teased her with the breeze that swept by her mouth. She grabbed the back of his neck demanding to be closer to him, to touch his sweetness. He was stronger than her, and pulled back, watching as her eyes slid shut. As his hands wrapped around her waist and his thumbs pushed into her hips, she let out a small whimper and her breathing quickened.

It was the panting and the moaning that made him pull her closer. He wanted this, she wanted this, but they had made a deal to slow things down this time. He could wait. Could he wait? Anticipation was a hell of an aphrodisiac.

When he finally kissed her, would she taste like roasted garlic, red wine, dried Parmesan cheese, or chocolate mousse? Whatever was left of their dinner would be lost as his mind cleared of all but the softness of her lips. Logan gazed into Veronica's eyes before kissing her wordlessly. Only seconds later, Veronica released her hands from his hair and scrambled to tug his thermal base layer from the waist of his trousers and ran her hands towards his brawny chest, feeling multiple indentations as her fingers spread.

"We need to reconsider that we may have only two days left to live, so three dates seems too long to wait to get naked," she said, at a much higher volume than Logan found desirable. He tilted his head as he tried to shake the noise and vibration out of his eardrum.

"I think you're out of practice on the whispering of sweet nothings," Logan grumbled. "The key to that phrase being 'whispering', sugarpuss."

Veronica reached up and took his face in her hands, then bent the side of his head towards her mouth. "We're being watched, right?" Logan nodded his head and wondered if this new taste for voyeurism would be part of their future escapades. He swallowed at the thought and caught himself breathing harder than only a few seconds ago. Veronica continued her train of thought in his ear. "Let's find out if this is really about us. They're watching, so if they see us, uh you know, all hot and heavy, they may try to break in and stop it."

Logan dropped his head, realizing this was nothing more than part of the game, part of her desire to solve this riddle. "I don't know if I feel like a mark, the bait, or a damsel in distress." He swallowed and took a deep breath.

Veronica kissed him softly and met his eyes. She didn't need words to explain to him that her brain was working overtime. It wasn't desire he had seen in her eyes when they started this rendezvous. But it was passion--just not the kind of passion he was hoping to experience.

"Enid Curtis," Veronica whispered again and gave him a mischievous smile before returning to his ear. "How many people do you know who are named Enid? Not one, I bet. Enid Curtis and Mason. Flip them letters around and what'd ya get? DIES UNROMANTICS." She gave him a quick kiss at his temple, but she wanted to give him a high five.

Logan chuckled before bending his head and raising his eyes to meet hers. "A bit of a grammar cock up, wouldn't you say?" He paused and tilted his head until his mouth met her ear, his hands continued to meander under her shirt. "If you're going to slip down the Enid path, it seems impossible not to bring up Tennyson. You should know to leave the English stuff to me."

Veronica inched away from him and stared at Logan. "So, you think there's a book on one of the shelves by Alfred, Lord Tennyson that'll help solve this riddle?" she asked in a low voice.

"Well, I'm more of a Keats guy myself, but it's tough not to respect a guy who came up with the lines, and I'm paraphrasing here, 'Tis better to have loved and lost than never to have loved at all' and 'Theirs is not to reason why. Theirs is but to do and die'." Logan turned the words over in his mind. Loss and death weren't nearly as appealing to him as Keats' haunting words about beauty, joy, love, and truth.

"Yeah, it's the 'do and die' part that makes me a bit worried," Veronica chided. "And what's that got to do with Enid?"

"I'm saying that Tennyson wrote Idylls of the King. In it is a poem about the perfect love Enid has for her husband." Veronica stared blankly at him before he continued. "He gets jealous, but she stays faithful. He thinks she cheated, but she stays faithful. He treats her like dirt, but she stays faithful. Seeing a pattern?"

"So Enid is perfect?" Veronica asked with a sly smile.

"It used to be a real compliment for a woman to be referred to as an 'Enid'," Logan remembered from a group project about Victorian poets. Who knew those trivialities might one day prove to be important?

Logan continued after a small pause, clearing his throat. "Oh, and Tennyson influenced the Pre-Raphaelite artists with his sumptuous verses. God, they painted some majestic stuff. Dead women, lots of flowing hair, unrequited love. Come to think of it, one was even of Enid, I think." He smiled at the idea of his mother and said, "First ones I saw were at Andrew Lloyd Webber's estate, because my mom dragged me there when she was desperate to get a part in a possible West End Cats revival."

"Keats, Tennyson, and Raffi," Veronica scrambled, only half listening to the other voice in the room. "I don't see the connection. Unless someone thinks I'm the perfect mate?" Veronica's mind danced with the knowledge that she may have an admirer rather than a stalker. She heard Logan snicker and watched as he shook his head.

"Raphaelites, bobcat, but who am I to doubt the perfect bit," he mocked with a chuckle. "Maybe Enid and Tennyson mean nothing. Maybe you were on the right track with the scrambled letters. Or maybe this mysterious host is telling you to ask others for help with this riddle. 'There's no I in team', 'It takes teamwork to make the dream work', 'Collaborate before we evaporate'. Etcetera, etcetera."

Veronica squinted at him, but only grunted out a, "Huh?"

"OK, maybe I made some of those up," Logan laughed. "But we're all here for a reason, and I don't think it's just to be dead bodies, cute faces, or red herrings." They both stayed quiet a moment and realized their musings had blown their cover. Their so-called tryst had turned into a book club.

"Ice," Veronica directed, and Logan grabbed the hand towel near the stove as he sauntered towards the industrial-sized refrigerator. "But now what?"

"Lead on, perfect Enid," he quipped. He took a deep breath as he felt Veronica going back into her brain. "OK. If you want to stick with rearranging letters, we can do that, but I prefer NUDES IS ROMANTIC."

[crimsoncityhq]

The night has been advertised by multiple commercials in the civilian’s homes, and even dead bodies littered on some residence lawns. It’s dusk on a Thursday in February. The gates to the Fire and Ice Festival are lowered after hours of waiting in the biting Chicago tundra, and the crowd, over 4,000 strong, rushes in. Most are expecting a night of drunken freedom, cozied up by the outdoor heaters that promise a warm welcome, but some foresee the chaos bound to erupt across the lawn.

The first act takes the stage, and anyone who isn’t inebriated, courtesy of the open bar, is perceptive enough to realize that, no, that’s not Kanye West. Instead they are mesmerized by the lyrical lip syncher Dante Yeast—he looks enough like him, it’s better not to question it. One would think that the O’Sheas, Vasiles, and the Fausts all gathered in one spot would spell disaster, yet the evening rolls on without a hitch, despite the tensions slowly building in its periphery. Fausts members, too, are scattered across the ocean of bodies, but some faces are missing, figureheads who pull the strings.

 Maybe they’re absorbed by the crowd; maybe they thought better of attending, but there’s a sense of unease that settles in the air. It’s not quite right, but no one can put a finger on why. Another beer, and the thought is lost is the swell of the music—if they didn’t know any better, they’d think the bass replicates the sound of distant explosions.

You’re free to start plotting. You can start posting starters/threads tomorrow, February 20th, 2020 at 7:30PM CST !  Part II coming February 24th ( Plot Slots can be found below the cut ! )

We’re going to allow each person to choose two plot slots for two characters max .If there are any leftovers, we’ll let members know when they can sign up for thirds.

You’ll notice that some of these plots are public, so feel free to have your character react to them/ notice them even if they aren’t happening directly to your character. However, if something feels like it happened privately to another character, please check in with their Mun to see if it’s okay for your character to know.

To be clear: these are not the only things that happen to your character during this plot drop and you are more than welcome to cook up your own trouble.

To sign up for a plot slot message the main! You can start doing that as soon as right now!

CHARACTER A, CHARACTER B, CHARACTER C, are approached by the venue to play as impersonators for the opening act of the show. However, it turns out…they are the show along with other noteworthy impersonators. 

CHARACTER D & CHARACTER E end up camped out at the ticket box office on the other side of the lawn seats. They want a refund for the musical event after their cards were erroneously charged the next day on ADAM & EVE. Much to their surprise they come face to face with CHARACTER F( Faust ).

AUTUMN DAWSON is shitfaced prior to arriving at the music festival. They try to crowd surf before the opening act, and would get immediately dropped if NATHAN BURR didn’t catch their fall. 

CHARACTER I & CHARACTER J purchased tickets to meet the bands backstage. They are led by the security detail of the event to two tents filled with a scent of gunpowder. Upon further inspection, they find a crate of fireworks. Do what you will.

CHARACTER K jumps on stage to hijack the mic and accidentally falls and breaks their ankle.

CHARACTER L & CHARACTER M are dosed with PCP by a stranger serving up “free” cocktails. Everything is a blur and they both snap back to reality an hour later, but they’re in the middle of an intense fist fight.

EFFIE FAUST & CHARACTER O engage in a mud wrestling contest that is being judged by no one whatsoever. 

CHARACTER P & CHARACTER Q make out in a port-o-potty, but realize shortly after they’re locked inside. It’s up to CHARACTER R to either let them out...or tip them over.

CHARACTER S is mistaken as Pat Benatar. ASLI DEMIR drunkenly convinces them to go on stage to sing LOVE IS A BATTLEFIELD.

 CHARACTER U & CHARACTER V go hard on the alcoholic beverages & psychedelic treats  at the start of the festival, by the end of it neither of them know where their shoes or wallets are. 

CHARACTER W finds their soulmate in a drunken stupor and grinds on them for the better half of two hours, only to realize the grindee is ZHI ROU, who has been uncomfortably shifting away from them this entire time. 

CHARACTER Y breaks all of their glow sticks and covers themselves in the liquid. It’s all fun and games until that shit starts to burn. CHARACTER Z does their best to quench CHARACTER Y with every bottled water they can find.

 CHARACTER A1, CHARACTER B1, & CHARACTER C1 are hired security guards for the event. They have no clue who hired them to do it. 

INGRID VASILE  starts to overdose on COCAINE. LEV VASILE notices their struggle and assists them to the med tent. DOMINIC MURPHY is around the med tent and notices the commotion. 

 CHARACTER  F1 tries to charge their phone using the musical equipment & gets electrocuted. Also it starts to play the most recent song listened to on their phone which is SONG OF THEIR CHOICE. 

GRIFFIN DYER is held up at security when they try to enter the venue, because they tried to smuggle in a small animal. CHARACTER H1 isn’t really security and jacks the animal instead.

SERENITY MICHAELS starts to question their sanity when they see a small animal run in circles in front of them and jet off towards the direction of the port-o-potty. 

RACHEL BYRNE feels something small and furry scaling the back of their dress, and, assuming it’s someone’s hand, slaps DAHLIA CAVALLI in the mouth before the small animal scurries away and they have to apologize.

CHARACTER L1 chases the small animal and just when they are sure they’ve caught it, the animal bites them on the neck. CHARACTER M1, who is higher than a motherfucker and hallucinating, sees CHARACTER L1 cradling their neck and automatically assumes a vampiric transformation is happening. CHARACTER L1 has to survive the following attack from a stranger with a pocket knife.

CHARACTER N1 is on their fifth drink at the venue. They hear a loud slurping noise, only to find the small animal lapping their beer in hand. Out of surprise they scream which causes the animal to shit on their hand and run away. CHARACTER O1 looks on in amazement, wonder, and terror as CHARACTER N1 wipes their hand on an unknowing CHARACTER P1. CHARACTER O1 is conflicted if they should say anything but takes a Snapchat video of the whole scenario anyway. It goes viral on Tik Tok the following evening.

The small animal finally gets caught by SANTIAGO PEREZ in a battle that lasts 10 minutes. The small animal is then given to CHARACTER R1 whom they assume is the owner. 

CHARACTER S1 is lost to the world, and passes out directly in front of CHARACTER T1 that had just spent twenty minutes in line for a cup of water. The cup of water is spilled on top of CHARACTER S1.

NAOMI WASHINGTON & CHARACTER V1 become instant buddies when they chant to the sound of “SHOTS” around the crowd. IRINA KOSHKIN takes this literally and pulls out their gun ready to fire. 

CHARACTER X1, CHARACTER Y1, CHARACTER Z1 all show up to the venue wearing the same exact outfit. You have declared them your number 1 enemy for the entirety of the music festival. 

CHARACTER A2 is high as fuck and thinks they’re making a flower crown for CHARACTER B2…..except it’s a crown of shrooms instead. CHARACTER B2 wears the crown, but has to swat CHARACTER C2 away who keeps trying to eat them. 

CHARACTER D2, CHARACTER E2, CHARACTER F2 suffer from dehydration. They try to find help at the med tent, but they can’t find where it is. 

ROSA LEON gets handsy with the bartender at the open bar and leads them away for a quick fuck, allowing RYAN HAYES and CHARACTER I2 to raid the bar freely.

 CHARACTER J2 is the aforementioned bartender and realizes a moment too late their station is being cleared out. Instead of returning to their position, they throw on some neon bracelets and join the party.

 CHARACTER K2 is doing some sick backflips in the middle of the crowd and are called out by the currently performing act mid-set for drawing attention away from the stage. CHARACTER K2 does another backflip to retaliate, but accidentally kicks CHARACTER L2 in the face.

JESSE VALENCIA hijacks a ELECTRIC BLUE STRATOCASTER from the backstage, and they are not caught. 

DAVUT DEMIR feels like they’re being watched and finds a silhouette with a rifle narrowed in on them perched upon a nearby building. They quickly retreat to find OPHELIA O’SHEA and P2 and warn them about the occurrence, who realize there are multiple snipers surrounding the pavilion. 

CHARACTER Q2 swears they heard a sound of explosions over the music, being in front nearest to the stage. They grab the microphone and scream, “WE’RE ALL GONNA DIE.” CHARACTER R2 & CHARACTER S2 start to openly panic. 

CHARACTER T2 (O’Shea) gets into a physical altercation with CHARACTER U2 (Vasile). They don’t stop until one or the other is knocked unconscious. 

ANDREA REED & BIRDIE MENDOZA try to leave the event, but notice that they’re trapped in the auditorium. CHARACTER X2 makes it to their vehicle, but is stuck in place by the surrounding vehicles around them. Unable to escape fully, they return back to the venue. 

CHARACTER Y2 hates their life at this music venue, because they’re stuck behind a rather sweaty individual. Their sweat keeps hitting them in the face, and at one point, they catch it in their mouth. It incites a ferocious bout of vomiting, and CHARACTER Z2 is trying to help, thinking they’ve been drugged, but CHARACTER Y2 can’t even explain what it is that made them sick.

 TATIANA BLANTER is hit with a spare bullet, but no one is able to find where the source is. As no one around seems to have their gun out. CHARACTER B3 conceals their weapon perfectly. 

 NOVA DEVERAUX suffers a panic attack due to the crowd gathered, and clings onto CLARA DAVILLA who is unable to get them to the med tent.

 CHARACTER E3 feels something warm splash on their face. They are unsure if it’s warm beer or urine. They’re pretty sure it’s warm beer, but remain conflicted the rest of the festival. CHARACTER F3 offers the shirt off their back for CHARACTER E3 to wipe the liquid off their face. 

 CHARACTER G3 is doing photography for the event, but realizes midway through the show that the performers aren’t who they say they are. They spot a face they know to be Faust affiliated in the crowd and scurry off toward the exit, only to be stopped by CHARACTER H3 (Faust) at the door.

MILES ST CLARE is the first to notice the lack of Fausts at the start of the music venue. They make their way to the police station in hopes of figuring it out, but instead they encounter burning police cars and chaos.

[safaristand-blog]

The Great Method To Find Rid Of Mosquitoes On Your Property

Mosquitos are constant biters --but that does not mean that you can not do away with these. Read this information to discover the very best ways to get rid of mosquito equally at home and lawn mower. Mosquitoes are being a hassle to carriers of diseases such as Zika, West Nile, dengue, malaria, as well as more. You will find numerous tactics to receive rid of mosquito, from insecticides to natural and organic options. In the event you are uncomfortable with bug zappers, you can bring in mosquito predators. In the event you prefer to use DEET, oils that are essential can be created by you.

The Perfect Method to Find Rid of mosquitoes in Your House

You are more likely to possess a mosquitoes issue in your lawn than on your property , but having them buzzing around during bedtime could be frustrating.

Mosquitoes buzzing round are far easier to see during the day than in the nighttime. If it really is getting late and also you want to track down them before they can make a meal outside of your skin , turn onto your smartphone, flashlight, or even the lamp and wait for these to be more attracted to the light.

Here are the ways to repel the mosquito that have hunkered-down in your home.

Chemical-repellent

Applying compound mosquitoes repellent will keep them from making a meal of you. You should take a look at services and products which contain 30 to 50 percent DEET--that the standard ingredient for mosquitoes repellent. In earlier times there clearly were several concerns that DEET was not secure to use on human skin. However reviews accomplished from the Environmental Protection Agency are finding that when applied properly DEET has been meet safety specifications.

Fix any openings

The very first measure would be minding any openings in both screens and doors. It's not going to do some good in the event that you go by way of a careful method to clear your property of mosquito merely to encourage them . That means that it isn't correctly sealed if you are able to find sunlight in the space around your door. There's an easy fixto buy a doorway strip that is easy.

Mosquito netting

Whether you are someone who enjoys to sleep soundly with all the windows open up at nighttime, think about putting some mosquitoes netting to keep yourself bite-free.

mosquito cubes

There are many approaches that you are able to secure a mosquitoes traporder an individual online, acquire a out of the food store or hardware store, and sometimes make your DIY-style. To create your own, then cut a jar in two flip one of this trim upside down and tuck it. Clicking here: Mosquito Block reviews for more information.

Boil one cup of sugar and one cup of water, you can add 2 glasses of water that is neat. Let the mixture cool. Insert in a teaspoon of active, dry yeast, then pour the mix in to the trap. Protected the snare with tape. The mosquito will be drawn to the sugarget caught, and float. You will have to change out your alternative sometimes.

Oscillating fans

mosquitoes can't fly contrary to the wind. This might seem easy, but sometimes, simple is what you require. Turn your fan on and see the mosquito scatter and give up.

External soap

Some external soaps are specially designed to repel mosquito. You wont irritate Once you bathe including epidermis Armour Deep Woods Outdoor soap , however it is going to repel mosquitoes.

Crucial oils

Essential oils have been said to repel mosquitoes, but they could not be as efficient as pesticides. Your very best option is a vital oil containing lavender or oil of lemon eucalyptus. Options consist of things like lemongrass, peppermint, cloves, and tee tree.

Coconut oil and neem oil

A combination of neem oil along with oil, mixed with water, also can repel mosquitoes for half an day. Spray it on your skin as an all natural repellent.

Candles

Burning-lavender candles, or well-known citronella, will keep mosquito out, as they can't tolerate the scent.

[myselfnevermore]

The Neverending Story (9/10) Movie CLIP - Call My Name (1984) HD.

We Came As Romans - Black Hole (Feat. Caleb Shomo) (Official Music Video).

ZEROH - YEAST MEETS WESTS // TRICKING IN FLORENCE.

[nwbeerguide]

Astoria brewery Buoy Beer Company announces anniversary date and an update to their can labels, starting with Another IPA and Maibock.

Press Release

ASTORIA, OREGON - Buoy Beer Company has unveiled new branding for their 16 oz cans with the release of their spring seasonal, Another IPA, and a new lager series beginning with Maibock. The redesign transforms the elements of the iconic Buoy Beer logo into a look that’s modernly classic. Printed on a traditional press, the updated labels bring a clean, timeless look to the company’s seasonal line and even feature fisher-style poetry:

“We’re excited to showcase our rotating beers in a new way,” said David Kroening, President of Buoy Beer. “Our recent expansion has given us some breathing room to explore new styles and grow our favorites.”

The Buoy lager series has been years in the making and now with a larger brewing capacity, it’s coming to fruition. It will include 5 different lagers throughout 2022, starting with a Maibock this March. Buoy’s Maibock is a celebration of Spring - a traditional, smooth lager brewed with Pilsen, Vienna, and Munich hops, featuring Sazz and Sterling hops and abloom with flavor.

"Because lagers are both simple and complex, many brewers look to them as the pinnacle of brewing," said Matt Jones, Head Brewer. "In this series we want to showcase Buoy's ability to capture nuance and flavor through a combination of good malt, a solid lager yeast, noble hops, and proper conditioning. My favorite aspect of craft beer is the idea of bringing world traditions home, where the beer is closer and fresher. This is what we hope to do with our rotating lager series."

Another IPA is back for this Spring’s seasonal selection. A favorite among the brewers (and just about everyone else), Another IPA feeds the thirst for a crushable, hopped-up, crisp beer and will hit the stores in Oregon and Washington through June.

Tropical, citrusy, and dank to the max - what more could you want in Another IPA? Light in color, this American IPA is hop-focused, packed with Strata, El Dorado, and Comet hops. Another IPA is the beer-sonification of the Pacific Northwest on a stunningly crisp and clear day.

"Another IPA has been a nice seasonal addition to the Buoy core lineup and compliments the year-round IPA well," said Kevin Shaw, Director of Brewery Operations. "While the original IPA is a bit of a throwback style-wise, Another IPA is brewed with several of the newer, more popular hop varieties including Strata and El Dorado. The original IPA has notes of melon, citrus and pine, while Another IPA is tropical and dank. We love how different they are from each other and how they work well together to offer something unique in each."

With lagers on the mind, Buoy Beer will transition their (usually) annual anniversary celebration into a Springtime lager festival called Frühlingsfest. On May 14th from 12-8pm, guests can enjoy lagers from 10 guest breweries, three of Buoy’s own specialty lagers, live music, and riverside views that never get old. The festival will offer special event mugs and tokens and is perfect for both lager lovers and those wanting to explore more of what this fermentation style has to offer.

"In 2019, Buoy hosted a party with music and a few guest taps to celebrate our 5th anniversary. It also served as a test event for a spring lager festival we planned for 2020," said Jessyka Dart-Mclean, Marketing Manager. "Alas, that never happened, so we've moved it to this year! Frühlingsfest will be held on May 14th (the day before we host the Run On The River) and will feature guest brewers, music, specialty glasses, the whole shebang!"

RSVP to the festival event on Facebook or check the website for updated information.

BUOY BEER COMPANY | ASTORIA, OR | WWW.BUOYBEER.COM

Astoria, OR overlooks the meeting of one of the West's most relentless rivers and the wilderness of an entire ocean - and it's here that Buoy Beer Company brews its beer. With balance always a priority, we focus on traditional lagers and NW ales to savor and share with friends after a hard day's work.

from Northwest Beer Guide - News - The Northwest Beer Guide https://bit.ly/3wtCimx