Yay!!! I’m so happy I’m not the first to mention Becky Chambers.
Octavia E. Butler is right up there too if OP has never read their stuff.
After having it in New Orleans, I find a little in the brew (10-15% of total weight of grounds) takes me back to that very lovely trip. Additionally I read that chicory is good for those with diabetes… and then stumbled upon something that blew my mind which is just how many different names and varieties exist that humans cultivate and eat regularly. Wild endive, radicchio, frisée, puntarelle, Belgian endive, and escarole are just the most popular. It’s also a prebiotic as I’ve been told.
I understand there’s social stigma around chicory in coffee because many considered it something only poor people used to stretch their coffee. I went into it blind of any history or context and found it enjoyable, so I’ve involved it in my coffee routines frequently. But everyone’s tastes are their own.
I do not understand it as a pure coffee replacement. A 100% chicory brew was not enjoyable for me personally.
Yes! I was hoping someone would mention the Tiny Tina DnD campaign. Tiny Tina is my favorite in general, but that DLC made me appreciate her character in subsequent play throughs even more. Her laugh kills me.
I agree that they shouldn’t be targeted. I do fully understand why they were targeted. Many credit unions don’t have the tech or tech departments or internal training necessary to safeguard against these sort of attack vectors. A credit union I had in the early 2010s didn’t even offer online banking and I had online banking with a traditional bank for over a decade at that point.
There’s only a couple theories as to why we perceive the moon’s size differently and the best one is context/contrast with the moon’s surroundings in our visual field. Pretty sure there’s a wiki article about it. Not settled science yet either. Remember going down a rabbit hole about that a couple years ago. Neat stuff.
There are more than a few notable ingredients that some (not all and not most) craft breweries in California showcase in their brews. Admiral Maltingd grows and dries malt for one (and it’s dang good, had it in a few home brews and served in their taproom). But also, the entire west coast is well known for growing hops. We have quite a few growers in California that have their product used across the world, but especially in the products that many craft breweries here make.
Further, there are a large number of styles of beers that are fruited and California produces a great deal of the fruit found across our country and state.
Adjuncts are also produced in some places (some traditional beers utilize juniper and spruce, but there are a great many more things grown that get used in a beer that isn’t the Pilsner or Vienna Lager that most people think of when they think of Beer).
Well said! I try to run my room where everyone feels comfortable and encouraged to make mistakes. To stretch and reach for something because often we don’t know how much we’ve grown until we try.
Frequent “Stupid Deal of the Day” on Musicians Friend. Maybe it’s the 10-52 that come up often though. I’m stocked up with enough to last me entirely too long or I’d re-up again.
I kinda see this the most with DTG printing. And cheaper silkscreening. Takes years for for the good silk screened stuff to start degrading like that for me.
There are some exceptional vegan cheeses out there… and then there are some real duds. Keeps getting better with each year. I’m severely lactose intolerant, so I thought I lost cheese forever and now we’re seeing a small number of folks using non dairy ingredients alongside the organisms that make cheese through fermentation and other processes.
If you have access, Miyoko’s is pretty stellar.
In general, it’s best to think of a lot of the quality vegan cheeses as being “a new cheese type” so it is easier to avoid the feeling that, “this doesn’t taste or feel like cave aged cheddar.” Additionally, anytime cheese is the star… well… a vegan cheese is not likely to substitute in perfectly.
Vegan queso for dipping can be pretty incredible, but that’s because some of the highest rated regular queso is just American Cheese diluted with water/lime juice and spices. Basically homogenized oil and binders.
In general, the smaller a producer of vegan cheese the better chance it has at being an enjoyable cheese-adjacent experience.
I just stick with dark chocolate and cacao nibs, but I also didn’t like milk chocolate before I developed lactose intolerance. Trader Joe’s makes a vegan oatmilk chocolate bar that’s pretty good for s’mores.