• 2 Posts
  • 86 Comments
Joined 10 months ago
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Cake day: December 8th, 2023

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  • such wisdom in these words. i’ve long speculated that our lived experience growing up in a capitalist system (at least the one we’re in) severely warps our concept of admiration in peripheral but profound ways. we don’t have heros, we have brands. tate is a brand, musk is a brand, theil is a brand, as is cena and rogan and so many other influencers. because being a brand makes the vibe/essence/aesthetic being projected feel both real and posessable. it has effectively replaced our social framework for developing an identity with algorithmically profitable assimilation. values? an eye for opportunity is all you really need to be successful.

    the reality is we are all beautifully flawed, with gifts and deficits that all deserve to be acknowledged in equal measure.

    No one is safe from the gods we create, they all turn on us.





  • i mean, i see nothing wrong with the “non-denominational chaplain” position itself or targeted recruitment advertising for it, aside from the underlying implication that access to mental health services for members of the armed forces is essential an afterthought.

    but all that is a completely different situation than using a baptismal portrait as recruitment creative. how is that “all or nothing”?












  • spot on. doesn’t help that he’s a household name with lots of fanboys. actual notoriety of a malignant narcissist partner can easily amplify the self doubt that gets spurred on by gaslighting and other manipulative methods. not to mention she has children with him so she can’t just cut him off completely. can’t say i feel for her, but i sure would want to be in her place.


  • i don’t know either, but i do know that with the kimchi and kombucha trend train taking over the west, learning about fermentation should be much more accessible. maybe there are some creative alternative prep methods, like pairing less salt with celery juice, or even seaweed - or starting with leftover whey/brine from a previous fermentation. if i were you i’d try a deep focused dive on fermentation methods around the world and experiment. hope you figure something out and when you do, brand it and revolutionize cuisine!


  • are you by chance an enterprising individual? it sounds like you’ve stumbled onto an underserved and untapped market: healthier alternatives to traditional base ingredients. i’d be very surprised if there were not methods waiting to be discovered for prepping bean paste, fish sauce, doubanjiang etc in more health-conscious ways. the question is, who can combine culinary expertise, fermentation knowledge, cultural respect and a drive to innovate?