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Where’s Waldo would be both amazing, and terrible, in the Harry Potter universe. The pages would mix themselves up, for a fresh challenge every time. But Waldo could also just walk out of frame to visit other Waldos, leaving you an impossible page.
No One Changes - Conor Oberst
counting sheep — conor oberst ruminations (2016) // salutations (2017) 68/365
conor oberst | 3.21.2017 | asheville, nc
the diamond polka dotted shirt oh shittt
What the shit the shirt is back!
Photography by Jorge Saenz
oh my god this song is fucking unreal
“they say you gotta love yourself first/that’s a trick/I’ve been hating myself since I was a little kid”
I’m a Keeper Shirt, by Bee Thinking
https://www.beethinking.com/collections/gifts/products/im-a-keeper-t-shirt
I keep trying to like red wine like a grown-up but like … it’s rotten grapes, guys. You can drink things that don’t taste like rotten grapes. Why
Okay I don’t know when this post is from (I came across it stalking multiple blogs). But in case this might help, here is a brief science/wine lesson.
To start off, some facts:
-White wine is made from sweet pulp inside of the grape (minus the seeds).
-Red wine is made from both the skin and the grape (and the seeds and stems…sometimes? Can’t remember).
-Tannin is the substance found in red wines, coffee, dark chocolate. Tannins are responsible for the bitter taste in those foods.
-Tannins are found in the skin of the grape, as well as the seeds and the stems. Therefore, most red wines will have tannins, versus most whites will not have tannins.
-Red wines vary in level of tannins, depending on variety of grape, climate, and fermentation process. Pinot noir tends to be very low tannin. Shiraz/Syrah, choice of poison for our beloved brunette surgeon, is very heavy on the tannins.
-Some white wines (most commonly Chardonnay) are aged in oak barrels instead of metal containers. Oak barrels have tannins, which seeps into the wine during the fermentation process. That’s why Chardonnays tend to be “drier” aka it has tannins.
-White wines like Sauvingnon Blancs are usually fermented in steel barrels (aka no tannins. Aka usually very fruity and light and sweet).
Your ability to taste tannins is genetic.
There is a genetic marker determining whether your taste cells are sensitive to tannins.
Basically two people can drink the exact same wine and have wildly different reactions because: 1. Person A can’t taste tannins, so they taste the actual wine flavor. 2. Person B can taste tannins, and that tends to overpower ALL the other flavors in the wine. Basically all they taste is tannins and none of the wine.
I am super tannin sensitive, so if I drink a wine like Cabernet Sauvignon (very tannin heavy, aka “very dry”, it tastes like bitter ethanol alcohol to me, whereas my best friend can’t taste tannins so the same wine is maybe a little bitter but they can actually taste the grape and different flavors. To her, a wine like Sauv Blanc is too sweet, tastes like sugar water. But to me it tastes good.
So unless it’s the taste of the alcohol or all wines you hate, chances are you might hate the taste of red wine, especially the heavier red wines, because taste the tannin overpowers everything else. And all you taste is bitter bitter ethanol bitter more ethanol.
More tannin info: -Tannins bind to fat.
-This is why tannin heavy wines are recommended with fatty foods (Shiraz and steak). Whenever you eat food with high fat content, the fat builds up on your tongue. A sip of red wine will bind with the fat on your tongue and clear it away. That’s why the sip of wine between bites of fat heavy foods is considered a palate cleanser.
-By that logic, this is why white wines are recommended with low fat foods, like fish. Salmon is fattier than most fish, which is why Chardonnay (tannin heavy white wine) or Pinot Noir (low tannin red wine) is recommended with salmon.
-People who are sensitive to tannins can drink tannin heavy red wines with fatty food and generally the wine won’t taste gross. The fat on your tongue (from that steak) will bind with the tannin and neutralize the tannin taste. Aka the only time I ever drink Cabernet Sauvignon or Shiraz is with a steak or heavy, creamy pasta. Aka never bc I don’t often eat either.
-The reason dairy helps coffee taste better is because the fat in milk/creams binds with the tannins in coffee and neutralizes the bitter taste. This is why people who can’t taste tannins can generally drink coffee black without milk (sugar is a different story). It’s also why almond milk in coffee is the worst idea (almond milk is already bitter and has no fat).
More wine facts: -90% of the “aromas” of wine are marketing BS
-You know the labels that say like “cherry with a hint of blackberry?” There’s no real way to infuse cherry or blackberry into grape wine without screwing with the fermentation process. It’s all created by the wine marketing industry to sell you win. Sometimes if you smell cherry before you drink the wine, you might taste it in the wine (because majority of flavor comes from smell). Or if you think there is cherry flavor in the wine, your brain can trick your taste buds into tasting it.
-The only true flavors found in real grape wine are grapes (obviously), oak/earthy flavor (the barrels), vanilla (barrels, oak sticks), tannins. (There are a few others but can’t remember. I think maybe cinnamon?).
-People’s perception of wine often affect how good it tastes to them. Social psychology studies show that people will rate the exact same wine differently if they’re told the wines are different in price. (They rated the more expensive wine as tastier).
tl;dr Whether you can taste tannins is genetic. Exact same wines taste different for different people depending on your genetic makeup. If you’re sensitive to tannins, red wines won’t taste like anything other than bitter alcohol. Genetics/tannins are why people generally have preferences for red or whites.
this is extremely informative and i have learned a thing about myself, which is that i CLEARLY inherited the tannin-tasting genes from my teatotaling mother and not from my dad who subsists entirely on espresso and cabernet sauvignon.
honey production does hurt the bees. the honey stolen is replaced with a toxic synthetic sugar substance which isn't healthy for them. honey isn't for humans to steal, please educate yourself.
Arright, sit down, you’re about to get some knowledge dropped on you by somebody with beekeepers and meadmakers in the family.
The “toxic synthetic sugar substance” you’re referring to? Is sugar water. Literally SUGAR and WATER. There’s nothing synthetic about it. And the bees only rarely need a LITTLE bit of sugar water to help them get through, because if they’re provided with enough nectar, bees will make a shit-ton of honey. Most hives generate more honey than they can ever use.
And when a hive starts getting too full, the bees may swarm and try to go find a new place to live. Do you know what happens to a more than three-quarters of swarms that leave their hive? THEY DIE. Yup. Either they can’t find a new hive, or they run into predators, or they wind up landing somewhere that humans don’t want them and then exterminators get called.
So removing a few frames from the hive, taking out the wax and the honey, and replacing them for the bees to fill with new comb and honey and larvae is actually GOOD for the hive. The bees stay busy, they’ve got frames to fill, the queen doesn’t feel the need to go anywhere, and their human buddies can help keep them safe from natural predators and pesticides.
The mutually-beneficial relationship between humans and bees has existed for literally thousands of years. People keep hives, bees pollinate crops and make honey, people harvest the honey, the bees get extra protection and can happily buzz away keeping the plants healthy and making more sweet sugary goo.
Honeybees are an endangered species. If they die, not only does your vegan diet become completely impossible, but the entire planet is royally fucked.
And do you know who’s doing more than anybody else to keep them alive and make sure we don’t all starve?
BEEKEEPERS. And they treat those bees like their own damn children. They’re not going to feed them toxins or “steal” all their food, they want the bees to be happy and healthy and THRIVING.
Being vegan is absolutely fine, but don’t go trying to tell other people how to eat and don’t sound off on shit until YOU educate YOURSELF. Try talking to an actual beekeeper sometime. Or at the very least, read an article by a beekeeper instead of relying on someone else’s scare tactics.
@ Anon– Here’s a How It’s Made on raw honey extraction. This shows a major factory setup, but effective extraction is carried out by plenty of smalltown beekeepers on their own with simpler setups. The same friend I mentioned before actually has a hand-cranked centrifuge that he uses to extract honey for jarring.
I also don’t know of any smalltown keepers that use the cherry-scented gadget when extracting. We only ever use a bit of wood smoke in our hives. The smoke serves two main purposes– First, it tricks the bees into thinking there’s a fire nearby, so they’re less focused on potential predators and more focused on filling up with honey and pollen to take with them if they have to abandon hive, and Second, it masks the scent of any alarm bell pheromones workers might start putting off when they realize that there is no fire. they also just don’t care for the smell. One of our girls accidentally flew through some smoke from a campfire we had out back and had to crash land on my dad’s knee and regain her composure before going off on her way again.
Overall most smaller beekeepers don’t care much for commercial beekeeping methods–they tend to be more focused on profit than caretaking–but this is a decent vid for showing the extraction process. And, as it says in the video, regardless of whether it’s smalltown or commercial, the bees do not starve because of the honey extraction. Bees have no real concept of how much is too much when it comes to producing honey, so a good healthy hive tends to make about five times more honey than it actually needs to survive. This is also why small beekeepers only start harvesting honey after their hive has made it through at least one solid year on its own, so that they can be sure the hive is healthy and able to sustain itself even if some honey is taken out of it.
Possibly a silly question but if you take honey from a hive its not edible yet is it? how do you make it edible?
Actually, it is! One of our beekeeping friends actually has a special set of frames for his hives that contain removable/replaceable circular molds for the bees to build their honeycomb in, and then he pops the molds out and sells it exactly as-is, completely untouched and unprocessed raw honey, just as the bees originally made it.
Unpasteurized, straight-from-the-hive honey is referred to as Raw Honey. You can find it either in comb form, or extracted and sold in jars. (The extraction process basically consists of uncapping the honey, like what you see in that last gifset I reblogged, and then putting the comb in a centrifuge and spinning it until all the honey flies out and drips down into a vat.)
Raw honey can be eaten straight from the hive, and is actually better for you. It never spoils, and has antibacterial properties that make it an excellent remedy for sore throats. Raw honey can also help with seasonal allergies, given that you’re eating locally made honey that comes from the native flowering plants of your region.
The act of pasteurizing honey essentially reduces it to nothing but sugar. And don’t get me wrong, it basically IS pure sugar, but the raw stuff is sugar with perks. For this reason, if you have a jar of raw honey that’s started crystalizing, DO NOT MICROWAVE IT. That will take away the bonus antibacterial properties. Instead, heat up some water to a boiling point and then lower the jar into the water and let it sit. the heat will melt the honey back into liquid form, and make it smooth and useable again. Remember, honey doesn’t spoil, so crystallization is not a sign that it’s gone bad.
“Witches: We Need You!”
Found this out in Los Angeles.
I haven't been on tumblr in so long... but I've finally got a new phone and new laptop so it will actually work. Is anyone I know still in here? And is anyone going to be seeing Conor Oberst in London tomorrow?
You can help bring back the bees by tossing around seed bombs. Bee colonies are losing up to 90% of their population each year, but Seedles hopes to change that with non-invasive, native wildflower seed bombs that sprout when you toss them into a sunny area. Source Source 2
