☕ Tea Time 2019

As I’m down to my last tin of tea, other than my large tin of Iranian Ceylon, it is time to do another tea order. My previous order was in May 2017, and before that in July 2015, in November 2013, and in April 2012,  so it is just about a 2 year cycle. Again, the bulk of the order is from Upton Tea (who has great varietals), except for teas that they are out of. Here’s what I’m ordering this time (as before, teas shown with ✨ are new this year (the addition of ⑰ indicates new due to updates at Upton); ☕⑰ indicates teas first ordered in 2017; ☕⑮ teas first ordered in 2015; ☕⑬ indicates teas first ordered in 2013; and ☕⑫ teas first ordered in 2012; further ☕ indicates black teas, and 🍵 indicates green teas; and (2017 Price)):

  1. TD50: No.1 Tippy Orthodox GFOP Darjeeling. ☕⑬. An exceptional golden tip Darjeeling blend. We first introduced this tea in 1990 and it continues to be our most popular Darjeeling. $10.25 ($9.75) / 125g.
  2. TA20: Tippy Orthodox FBOP Assam. ☕⑰ A uniform, broken-leaf tea with bold character and strong, malty flavor. This tea is a great choice for breakfast and throughout the day. $7.00 ($6.50) / 100g.
  3. TA27: Halmari CTC BOP. ☕⑰ A bold CTC style tea with rich flavor. The dark liquor will readily take milk. Especially suited as a bracing morning tea. $6.75 ($6.25) / 125g.
  4. TN10: Nilgiri Broken Orange Pekoe.  ☕⑬. Located in southern India, Nilgiri produces teas similar to those of Ceylon, yet with a distinctive character. This British style Nilgiri produces a flavorful cup that is excellent with milk. ($4.00 ($6.402013/ 100g (125g2013))
  5. TP12: Premium China Keemun. ☕⑮ Often called the burgundy of China teas, this North China Congou is rich, flavorful and appropriate for any time of day. We offer this as our basic Keemun, although it is in the middle range of the standard series. $7.00 ($6.50) / 125g.
  6. ZG20: First Grade Gunpowder Green. 🍵⑫ Superior grade of green tea in the style of gunpowder teas (tightly rolled tea leaves resembling gunpowder pellets). $5.75/125g.
  7. ZG14: Young Hyson Imperial Organic. 🍵⑮ This organic tea has the bold flavor of a high-fired tea, yet it has a pleasing smoothness with delicate sweetness. The thin, well-twisted leaves produce a liquor with a pale green color. This is a very popular style of China green tea with a bolder leaf. $6.50 ($6.00) / 100g.
  8. ZO20: Roasted Oolong. ✨☕. This tea begins as a classic, medium-oxidized Tie-Guan-Yin Oolong, processed in the traditional style. It is finished and cured with a slow firing in bamboo baskets over a charcoal fire. The result is a tea with smooth, rich and inviting character. $6.25 / 125g.
  9. TB49: Darjeeling-Ceylon Iced Tea Blend. ☕⑫ Half whole-leaf Darjeeling and half OP Ceylon. A great hot tea as well! The brewing information provided is for making an iced tea concentrate. $7.50 ($7.00) / 125g.
  10. TB15: Java Blend. ☕⑬ A rich breakfast blend especially suited for those who enjoy a powerful cup in the morning. This also is a great choice for iced tea. Java teas are never expensive, so you get the best produced for a few cents a cup. $6.25 ($5.75) / 125g.
  11. TK12: Rukeri Estate Rwanda BOP Organic. ☕⑰  The cup has a full flavor and aroma, with a medium body. May be enjoyed plain, but it is strong enough to accommodate a touch of milk. Longer steepings yield a robust cup with notes of rose and peppery hints. At briefer steepings, the liquor is sweeter and more delicate. $7.00 ($6.50) / 125g.
  12. TC32: Kandy OP. ✨☕⑬. A whole-leaf Ceylon tea of excellent flavor and good color. Highly recommended for the Ceylon enthusiast. This is a new bolder leaf version of this popular selection. $7.75 / 100g. ($5.70 in 2013)
  13. TC52: Somerset Estate BOP Breakfast Blend. ✨☕ A perfect choice for breakfast tea, this broken-leaf selection wakes you up with its brisk, refreshing aroma. Notes of honey and a light floral hint blend harmoniously with a rich, toasty character. $5.00 / 100g.
  14. TC05: Ceylon BOP (Broken Orange Pekoe). ☕⑮  A choice blend of regional Ceylons. $6.50 ($6.00) / 125g.
  15. TB02: Leadenhall Street Breakfast Blend. ☕⑮  A tribute to the famous London tea auctions, our Leadenhall Street Breakfast Blend is a blend of two classic British teas: a brisk Ceylon and a thick, malty Assam. The result is a flavorful mixture which lends itself to the addition of milk. $7.00 ($6.50) / 125g.
  16. TB05: Mincing Lane Breakfast Blend. ☕⑫ For this blend, we paired a hearty Assam with a smooth and flavorful Yunnan, for a cup that is highly enjoyable. The invigorating liquor has a full mouth feel, subtle spicy notes, and a lingering aftertaste. While milk is recommended, it is enjoyable plain. $9.25 ($8.75) / 125g.
  17. TB14: Scottish Breakfast Blend. ☕⑮  Blended to appeal to those who favor an eye-opening experience in the morning, this tea yields a cup with a round, full flavor, malty notes, and brisk character. A perfect choice to start the day. $6.75 ($6.25) / 125g.
  18. TB30: Kensington Breakfast Blend. ☕⑰  A bit lighter than our River Shannon Blend, this English Breakfast style tea is a rich blend of Assam, Ceylon, and Keemun. Best with milk. $7.50 ($7.00) / 125g
  19. TB75: Baker Street Afternoon Blend. ☕⑮  A bit of Lapsang Souchong is blended with Keemun and Darjeeling, yielding a mildly smoky tea. Perfect for an afternoon uplift. Another special (whole-leaf) blend from our London source of fine teas. $8.75 ($8.25) / 125g.
  20. TB86: Richmond Park Blend. ☕⑮  A mellow, whole-leaf blend of Keemun, Ceylon, and Darjeeling. An exceptional tea which is smooth enough for drinking plain, and sturdy enough to take milk or lemon. From our London blender. $8.75 ($8.25) /125g.
  21. NT01 Naturally Flavored Earl Grey Creme Vanilla. ✨☕  This naturally flavored black tea selection provides a wonderful balance of a classic Earl Grey with creamy vanilla notes. The rich cup is smooth and satisfying. $9.00 / 100g. This is the replacement for the Monk’s Blend I used to order.
  22. TE92 Naturally Flavored Almond Vanilla Delight. ✨☕ This naturally flavored black tea produces a dark copper liquor fragrant with notes of vanilla and a hint of marzipan. A lovely sweetness envelops the almond vanilla notes, finishing with a hint of spice. Add your choice of milk to create a delicious latte, hot or iced. $5.50 / 125g.
  23. TF92 Naturally Flavored Tropical Black Tea. ✨☕  A melange of dried papaya, passion fruit and pineapple, blended with a rich black tea, creates a decadent tropical fruit experience. Fragrant and sweet, this tea is wonderful hot or iced. $7.25 / 125g. This is my fruit-blend selection for this order.
  24. NF90 Naturally Flavored Vanilla Tea. ✨☕⑰ This naturally flavored, whole-leaf black tea is smooth and rich with creamy vanilla flavor. The aroma is fragrant with notes of sweet vanilla bean. Enjoy this decadent treat any time of day. $10.50 / 100g. This replaces the previously non-artificially flavored version.
  25. NT85 Naturally Flavored Creme Caramel Tea. ✨☕⑰  Small caramel pieces are added to a black tea base, giving this naturally flavored selection a sweet creamy fragrance and rich caramel flavor. Enjoyable hot or iced, savor this delicious blend any time of day. This product contains dairy. $9.50 / 100g. This replaces the previously non-artificially flavored version.
  26.  TD06: Darjeeling BOP Blend. ☕⑰ The best value in Darjeeling tea. Broken leaf Darjeeling is often overlooked, either because the price is so reasonable or because too much value is placed on a more stylish leaf. This flavorful BOP blend offers a great cup at a very attractive price. $12.75 ($8.25) / 125g.

Additionally, I ordered the following for my wife:

  1. ZG30: Special Grade Temple of Heaven Gunpowder Green. ✨🍵.  This high-grade Gunpowder tea is rich and full-bodied with a pronounced sweetness. A hint of tobacco complements the herbaceous flavor and lingers into the finish. $6.00/125g.
  2. ZJ41: Chung-Hao Special Grade Jasmine. ✨☕. Chung-Hao Jasmine belongs to the same series of China Jasmine tea as Yin-Hao, but is less expensive. Delicate silver tips adorn the well-made leaves, producing a light, refreshing cup redolent with the heady fragrance of jasmine blossoms. A rich sweetness blooms and lingers into the finish. [May be out of stock – if so, substitute TP70 China Jasmine, $6.50/125g]
  3. NT90: Naturally Flavored Christmas Tea.  ✨☕⑰. This naturally flavored black tea is decorated with orange peels, almonds, cloves, cardamom, vanilla and rose petals. A sweet cinnamon aroma with a light floral hint introduces a flavorful cup with notes of citrus and spice. The finish is smooth and lingering. The perfect treat for those festive occasions. This product contains tree nuts (almonds). $9.50 / 125g. This replaces the previously non-artificially flavored version.
  4. NT94D Naturally Flavored Melange de Chamonix.  ✨☕⑰. Fine black tea is blended with cocoa, cardamom and cinnamon to produce a balanced and warming cup. This naturally flavored selection offers a decadent treat for any chocolate or tea lover. This replaces the previously non-artificially flavored version. $20.00 / 250g.
  5. TG11D Green Tea Blueberry. ✨🍵. Dried blueberries and natural flavoring complement the smooth China green tea base, yielding a pale gold liquor with refreshing blueberry notes and a crisp, clean finish. This well-balanced blend tastes delicious hot or iced! $9.50 / 200g.
  6. TX30D Decaffinated Masala Chai. ✨☕ A wonderful blend of warming spices – ginger, cinnamon, cloves and black pepper – complements the rich flavor of this CO2 decaffeinated black tea selection. Great hot or iced. $24.75 / 250g.
  7. BH45D Organic Spearmint. ✨☕  A select lot of our organic, coarse cut spearmint (formerly BH43). Great for blending with green tea or steeping alone as a refreshing, caffeine-free beverage. $9.75 / 100g.

Note: This order was equivalent to 37 100g or 125g bags, meaning our average price overall as $7.62 per bag.

For reference, here are some links to even older tea orders: 2012 (Franklin Tea (which, alas, closed in 2015), Stash Tea, Upton Tea), 2011 (Franklin Tea, Stash Tea), 2010 (Special Teas (which was owned by, and later merged into, Teavana, and of course Teavana was later purchased by Starbucks), Stash Tea, Franklin Tea), 2009 (Stash Tea), 2008 (Franklin Tea, Stash Tea, Surfas, Lupicia, Teavana), 2007 (Stash Tea), 2006 #2 (Stash Tea), 2006 #1 (Stash Tea, Adagio Tea), and 2004 (Stash Tea).

 

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📰 Calzones Under The News Chum Tree

Oh, look, there’s much more under the news chum tree. What’s this? It looks like a lovely wrapped calzone…

  • Tacos, Sandwiches, and the Cube Rule. Categorizing and classifying food is difficult. Is a hot dog a sandwich? Is a ravoli? A taco? Where do these things fit on the spectrum. Two articles I’ve seen attempt to address this. The Cube Rule is perhaps my favorite. It classifies using the number of sides of a cube. Just a bottom? Toast. Top and bottom? A sandwich. Bottom and sides? A taco. Top, bottom, and sides? Sushi. Everything but a top? Soup in a bread bowl. All sides? Calzone. No sides. Salad. Another approach uses a three axis decision path: soup / salad / sandwich. It claims to contain the full spectrum of human consumables by plotting them as (x, y, z) coordinates in (soup, salad, sandwich) space. However, none of these address the question of whether cereal is soup.
  • The Oil Economy When you go to the market, you’ll see lots of oils on the shelf: olive, avacado, walnut, grapeseed, soy, rapeseed (canola), peanut, and even vegetable oil, which they get from carrots. What you won’t see is cottonseed oil — at least in raw form — because cotton is poisonous to humans (as food). The problem is that the seeds, like the cotton plant’s leaves, contain little dark glands full of something called gossypol. Gossypol in and of itself is a toxin. It’s helpful for the cotton plant, because it helps fend off insect pests. But it makes the seed unhealthy for people to eat. It’s toxic to most animals, too. But cotton produces a lot of seeds — more seeds that fluff. Cows can digest it. You can get the oil and purify it. But one scientist got the idea to genetically modify the plant to not produce Gossypol, and the FDA has approved it, and now the seeds can be used as broader food.
  • Enjoy Your Christmas Watermelon. Vegan on Christmas. How about a baked watermelon instead of a ham? While we’re at it, here are some more interesting facts about watermelons.
  • Thai Restaurants and Cambodian Donut Shops. Have you ever wondered why there are so many Thai restaurants? Thank the government of Thailand, which intentionally bolstered the presence of Thai cuisine outside of Thailand to increase its export and tourism revenues, as well as its prominence on the cultural and diplomatic stages. In 2001, the Thai government established the Global Thai Restaurant Company, Ltd., in an effort to establish at least 3,000 Thai restaurants worldwide. As for those Cambodian Donut Shops, that’s all thanks to the Donut King. His story is told in two episodes of The Sporkful (part 1, part 2). Ted Ngoy arrived in southern California in 1975, as part of the first wave of refugees to flee Cambodia’s Khmer Rouge genocide in the late 1970s. They arrived in Orange County, near LA, with a few suitcases and no money.At first Ted worked as a janitor, but then he started working nights at a gas station to make ends meet. That’s where Ted saw his first donut shop. He made that a success, opened more. Soon Ted and his wife sponsored visas for refugees, set them up with donut shops, trained them in the business, and took a cut of their profits in return. By 1985, ten years after Ted arrived in California with nothing, he was making $100,000 a month.
  • All You Can Eat. Have you ever wondered why you see so many buffets at restaurants? Restaurants love them. The reason why is that they are a certified moneymaker. Variety and Volume make a killer combo. When you load up a buffet with lots of choices, customers get excited. And since the self-service model is much faster than the waiter-and-menu system, guests are in and out quicker. They are also major labor-saving devices, and therefore cost-saving devices. They are also specifically laid out to get you to fill your plate with the cheaper options first, so that you have no room for the more expensive items.  They provide a way to repurpose leftovers.
  • Fish and Cheese. It was a joke in Come From Away, which we saw Friday night. Yet Cod Au Grautin is a thing in Newfoundland, so much so that the Ahmanson Theatre tweeted a recipe for the dish. But why is there so little combination of fish and cheese? Where did the prohibition come from? It is ancient and strong, but localized. Although some think it is a universal rule, but there are dozens of centuries-old dishes combining seafood and cheese that are beloved outside the United States—in Greece, Mexico, France, and even in specific pockets of the U.S. itself. So who do we blame? The Italians. Italians are very religious about mixing cheese and fish or seafood, it just isn’t done.
  • What Has Man Wrought? While we’re sharing items from Gastro Obscura, here are two more that taken together say quite a bit about modern man and our relation to food. First, according to a recent study, the broiler chicken, now the most populous bird on the planet, will someday be a defining feature of the Anthropocene, a greasy marker of our epoch. This for a bird  that has an average life expectancy of six weeks, has been bred to live fat and die young, with a fragile skeletal structure, porous bones, and extremely massive bodies that render them totally incapable of surviving without human-created technology on modern farms. Second, Americans have planted so much corn it has changed weather patterns. Studying observed data, researchers found that between 1910-1949 and 1970-2009, average summer rainfall in the central U.S. increased by up to 35 percent. According to subsequent 30-year regional climate simulations, they determined that increased corn production appears to be boosting average summer rainfalls by five to 15 percent and decreasing average summer temperatures by about one degree Celsius.
  • The Burner Culture. If you are like most people, you have a four-burner cooktop. Two large. Two small. Have you ever thought about why that is, and what burner you should use for what task? Probably not, But there is rhyme and reason to burner placement. The largest burner is called a “power burner,” and it’s specifically designed for searing meats and boiling water quickly. The medium-sized burners are “all-purpose” or “standard” burners. And the smallest burner, which is known as a “simmer burner,” is designed for low-flame cooking (think delicate work like tempering chocolate).
  • And a treat at the end. Just for you. All of See’s Candies are gluten-free.
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📰 This Is My City

And there’s still more news chum to clear out. Here’s a collection of various articles about Los Angeles:

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Oddities of the Food World

Clearing out some more news chum — this time with something you can really chew on:

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Thanksgiving and Black Friday News Chum

Ah, Thanksgiving is over. People can start putting up their holiday decorations, and oh the shopping at those Black Friday sales. Have we got a bargain for you here on this blog: A sale on some slightly used news chum, cleaning out the inventory with a Thanksgiving and Black Friday theme. Shall we start?

Thanksgiving Music

Reading the social networks yesterday, the music of choice is that classic about T-Day Turkeys: Alice’s Restaurant. Here’s an interesting article on the Jewish connections of the song,  including the connections between Alice’s Restaurant, Meir Kahane, and Donald Trump.

The Stuffing

Stuffing is typically made from bread, so here are two interesting articles related to the Gluten-Free lifestyle. The first talks about the increasing growth in people going gluten free, when in reality the problem might not be gluten — it might be fructans instead. The second looks at some recent genetic engineering that aims at developing a gluten-free from of wheat.  I’d be too worried about cross-contamination in that case.

The Dessert

Ah, the dessert. A sugar high from all those pies. But we now know that the real culprits in our diets might not be the fat, but all that sugar. Further, we’re just learning that the sugar industry took lessons from big tobacco, and tried to hide the truth from us.

Cleaning Up Afterwards

Three articles related to cleaning up after that big dinner:

Going Shopping

Going shopping afterwards? Here is some useful information:

 

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Things Come and Things Go

Today’s collection of news chum addresses two areas of interest to me: origin stories, and reports of things disappearing. Origin stories are interesting because we don’t often know where some popular things come from; many come from new or emerging trends. Disappearance stories, on the other hand, are often reflective or indicative — again — of trends in society.

 

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Something to Chew On

Time for some more food related news items to chew upon:

  • Best Oils for Frying. Here’s something you don’t see everyday: Me using a link that someone sends me in email based on an old post. But this link was sufficiently interesting to pass on, and I thank Sebastian Beaton of Two Kitchen Junkies for doing so. It concerns the best and healthiest oils for frying, listing their pros and cons. The site itself looks interesting: a father-daughter duo looking into cooking and cookware.
  • Demonization of Gluten. My wife is gluten-free. She has to be for medical reasons; she has celiac. But there are many many others for whom this is the fad of the day, and they have gone on gluten free diets for no discernible benefit other than the placebo effect.  Freakonomics, a podcast I used to subscribe to but didn’t have the time to listen to, had a recent episode on this subject. By the way, it turns out there is also a Celiac Project Podcast.
  • Food Waste. One of the reasons I could never run a restaurant is all the food waste. But households waste even more; the amount is staggering. Much is perfectly good, more would have been good had we not forgotten about it in the back of the refrigerator. Here’s an article that puts a number to just how much food Americans waste, including what type of food is most wasted where.
  • Less Nutritious Food. When you think about climate change, what worries you? Rising sea levels. More intense weather. How about less nutritious food. It seems that the increase in carbon dioxide is making our food have less nutrients.  From the article: “Every leaf and every grass blade on earth makes more and more sugars as CO2 levels keep rising,” Loladze said. “We are witnessing the greatest injection of carbohydrates into the biosphere in human history―[an] injection that dilutes other nutrients in our food supply.”

P.S.: I also have a fascinating post on the history of Cinnabon that I thought about including, but decided to save it for an origins post, combining it with a post on the history of Powerpoint and a yet undiscovered origin post.

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Chained Chum Looking for a Theme

Observation StewAs I read the various posts that become essay prompts, I collect articles of interest that become themed news chum posts (which typically require three or more common-theme articles). Sometimes, however, the themes never materialize or prove insufficient for a post on their own. When that happens, we have chum looking for a theme… like this. However, in writing these up, it turned into a “chain”, post: where there might not be a connection between the articles, but there is a chain of connection between any two bullets.

  • You’re The Top. Food waste in this country is incredible. From perfectly good food we throw away because it is “expired”, to edible food we don’t realize is edible. In the latter category go the tops of many of the vegetables we eat. But they don’t have to go into the trash: here’s how to use them. Here’s a great quote: “We throw an enormous percentage of food away, not only wasting food we know about but also food we don’t think of as being part of the farm-to-table sequence. Sometimes, when I’m at my neighborhood farmers market pulling beet greens and carrot tops out of the discard bins behind the produce stalls, someone will ask me what I’m doing with them. Or, more often, they’ll ask the nearby farmer whether the tops of the various vegetables they’re buying are edible. Fresh greens are gorgeous, fragrant, healthful and enormously flavorful; they’re also endlessly useful in cooking. Not only do we use herbs and greens in soups, salads, sauces and stocks, but also in bouquets garnis, as garnishes, even in cocktails. Why we value some more than others is pretty arbitrary.”
  • Is all Salt the Same? Speaking about food ingredients, normally, when we think of an ingredient, we think it is interchangeable. After all, does it make a difference what brand of pasta we use, from what company the herbs are sourced? Well, it turns out that when you’re talking about salt, it does. I’m not talking sea vs iodized: I’m talking Kosher Salt. Not all Kosher Salt is the same. Representative quote: “a cup of Morton is nearly twice as salty as Diamond Crystal. Its thin crystals, made by pressing salt granules in high-pressurized rollers, are much denser than those of Diamond Crystal, which uses a patented pan-evaporation process, called the Alberger method, that results in pyramidal crystals. While different brands of fine sea salts and table salts generally have around the same weight by volume, kosher salts do not. “And it’s not only the weight,” says Lalli Music. “Morton is a coarser salt. It takes a little longer to dissolve.” So even at the same weight, it actually performs differently. It’s easier to add too much of the slow-dissolving Morton salt because it may not have fully liquefied when you’ve tasted something.” The difference is so telling, recipes have to specify the brand.
  • Clip It. Little things like salt are critical. We often don’t think about these little things. For example, clips. Now I’m not talking MS Clippy (although I did read a fascinating history of Clippy). No, I’m talking bread clips, those little pieces of plastic that close our loaves of bread. It turns out there is a whole family of different clips and types, and some have gone as far as to develop taxonomies of the clips. Favorite quote: ““Much like insect wings,” the site authors elaborate, “occulpanids are grouped according to the dentition (or lack thereof) in their oral groove, which often dictates both their ecological niche and biogeographic location.” Each bagged specimen is also tagged on the site with an “ecological classification” based on the biomes in which it has been found (e.g. grocery aisle, hardware store, asphalt road, landfill, oceanic gyre or gastrointestinal tract).”
  • Knit One. Clips bring things together, as does knitting. My wife is a knitter, so articles on knitting catch my eye. The first in this group explored the history of knitting, from the earliest  days to the present day. Representative quote: “Despite high hopes, my research revealed neither mortals nor gods. Instead, knitting’s history is made up of an assortment of clues, competing theories from scholars and half-rotted fragments on the verge of disintegration. Not exactly the fun romp through fairy tales I was hoping for. Unlike spinning or weaving, knitting doesn’t figure in any ancient myths. In fact, there isn’t even an ancient Greek or Latin word for knitting! The word “to knit” didn’t make an appearance in the Oxford Unabridged English Dictionary until the fifteenth century and wasn’t part of any European language until the Renaissance. All this confirms that knitting is a relatively new invention.”
  • Purl Two. The other knitting articles are connected in a different way: the describe two groups of knitters on each coast. On the East Coast, Alan Cumming (of Caberet) fame has opened a new club that has a stitch-and-bitch night. In a club promising “Downtown Debauchery”, “It’s like a jamboree, with our ‘Knitmaster’ Tom teaching people different types of stitches, and having a weekly challenge, such as hat, scarf, shawl, and then working to have a few gifts for the holiday season,” Nardicio revealed.  On the West Coast, a tight knit (heh) community has formed around a UCLA Campus Club that teaches knitting. Now, this isn’t a touchy-feely “north campus” club, but a club that meets in the Engineering building.  Started by a third-year molecular, cell and developmental biology student, the i-KNIT-iative knitting club meets in Boelter 5514, providing a space for members to learn how to knit, crochet and do other forms of needlecraft, while socializing and de-stressing in the process. The club is also working to produce scarves and beanies for donation to homeless shelters around Los Angeles at the end of fall quarter. While members bring their own projects, the club supplies materials such as bags stuffed with yarn and knitting needles for members who plan on donating their finished product.
  • Men Using Their Organs The Right Way. Knitting is an activity you do when you’re bored. Where is the best place to be bored? A baseball field. But all is not boring there. Here are two interesting stories about baseball organists. The first is about the organist for the Boston Red Sox, Representative quote: “They’ve devised various challenges to accomplish this. “Sometimes, he plays a song, and I’ll play a song it reminds me of,” Kantor says. “We also do theme nights.” Earlier this year, when members of the ‘67 pennant-winning team were in attendance, they only played songs from 1967. On July 20, the anniversary of the first moon landing, they always stick to songs about space. “Fans will get into it, too,” Connelly says, if they notice. When the April 21 game became an impromptu Prince tribute, it made national news.” On the other end of the country, there is the organist for the LA Dodgers, who tries to do something similar. Representative quote: “Ruehle took over in 2016 following the retirement of longtime Dodger organist Nancy Bea Hefley, who had held the post for a remarkable run of 28 years. But he has quickly earned the respect of music aficionados among the Chavez Ravine crowds for his savvy use of pop, rock, R&B, hip-hop, classical and other genre song snippets woven in with the boilerplate baseball-organ repertoire.” Both articles highlight one of those things that are often in the background, yet are so importance for providing a special ambiance.
  • So Is That XL, or XXL? An old joke, oft told between guys about their organs, is that comdoms only come in L, XL and XXL, because no one would ever buy a small. But with condoms, size is importance and not all men are the same: and you don’t want it slipping off because it is too large. This has led to a new business: Bespoke Condoms. A Boston-based company has begun selling custom-fit condoms in 60 sizes, in combinations of 10 lengths and nine circumferences. As the custom-fit condom company, Global Protection Corp., pressed the F.D.A. and industry standards associations for changes, a key priority was smaller sizes, said the company’s president, Davin Wedel. Until recently, standard condoms had to be at least 6.69 inches long, but studies find the average erect penis is roughly an inch shorter.
  • Getting the Rage Out. Now we move from one form of baseball bat to another: real baseball bats. In Los Angeles, a downtown “Rage Room” has opened. Here, co-founders Peter Wolf and Edwin Toribio allow guests take out their angst on a variety of delightfully fragile inanimate objects with their weapon of choice. As Emperor Palpatine would say, “Let the hate flow through you.” Rage Ground offers five separate rooms of various sizes for smashing, though they’re all linked in such a way that a large group could turn them into one massive anger-fueled free-for-all for around 25 guests at a time. Various packages include a variety of objects to obliterate, including glassware and household appliances. For instance, a $13.99 starter package gets a single person five minutes with three small items and two medium items. The “Get Smashed” package ($29.99), which is particularly popular, scores one person 10 minutes with eight beer mugs, five shot glasses, and three martini glasses. For an extra fee, Rage Ground also offers specialty items for destroying (they’re currently all out of Trump pinatas), or guests can make a special request for a particular item in advance.
  • Native LA. Speaking of Los Angeles, last week brought Indigenous Peoples Day in Los Angeles. Yes, the banks were closed. But it did bring out an interesting article on the natives of Los Angeles: The Tongva-Gabrieliño tribe. California was home to thousands of people before Spanish settlers arrived—around 350,000 across the whole state—and the Los Angeles Basin in particular was home to the Gabrieliño-Tongva people. The movements of the Tongva peoples set the stage for what would eventually become Los Angeles. Their footpath through the Sepulveda Basin was the original 405 freeway. The L.A. State Historic Park was formerly a fertile basin within a mile of Yaanga, the Tongva people’s largest known village in the area. The Hahamog’na, a band of the Tongva peoples, settled along the Arroyo Seco river, which now comprises Northeast Los Angeles.
  • Jacked Around. The Tongva got jacked around, but if they were buying a new iPhone or Pixel, that couldn’t happen. No jacks. The 3.5mm jack is increasingly disappearing — for no good reason other than profit. Don’t believe the BS about more space in the phone. 3.5 mm jacks provide a universal way for things to connect. Bluetooth is touted as universal, but typically tends to be a walled garden forcing you to a particular manufacturers product for the best sound.  Always remember this: Even if you are the customer, shareholders come first. Changes made aren’t always for the benefit of the customer, but for the profit of the company.
  • Software Replacements. A great example of this is software, where a few articles on replacements caught my eye. Google is replacing the easy to use Google Drive with Backup and Sync. What’s changing are the apps. The major difference between Backup and Sync and Drive File Stream is the latter’s ability to stream files from the cloud—the popular “placeholder” capability that can display copies of all of your cloud-based files, without actually storing them on your PC. Backup and Sync syncs files more traditionally, placing local copies on your desktop, and then backing them up in the cloud. If you want to back up your photos and videos, you’ll use Backup and Sync. Ditto with a generic USB drive that you want to add to the cloud. On the Microsoft side, Skype for Business (the meeting app we love to hate) is going away. It is being replaced by Microsoft Teams, ostensibly to put pressure on Slack. Microsoft is also promising better meetings with Teams in the future, thanks to AI. Microsoft is building in machine learning, cognitive services, and speech recognition to improve a meetings experience and make it easier to set them up and receive follow ups after the meeting has concluded. But some replacements are never as good as the original. For example, RSS and similar syndication is still the best way to keep on top of things.  [and although not mentioned in the article, Newsblur is still my RSS reader of choice.]
  • Running Away. All these changes make you want to run away. If you do, you probably want a passport, given the mess with RealID. The winter is the best time to get one, according to the LA Times. They report that the State Department is claiming that Americans should apply for or renew their passports before January because processing times are shortest between September and December. Demand for passports typically heats up in the new year and continues into summer. If you want to get your passport back quickly, now is the time to apply or renew. Why get a passport? Something called the Real ID Act will go into effect in 2018. The law, passed in 2005, requires state driver’s licenses to meet certain security standards to be considered a valid federal ID you can use at airport security checkpoints. California is one of the states whose driver’s license does meet the requirements. If you have a license issued by a state that’s not compliant, a valid passport is your best bet for airport identification. Not to mention that you need a passport now to go to Mexico or Canada. [Hmm, mine is from 1976. I think I should renew.]
  • End With The Best. If the fall is the best time for passports, here are some more bests: (1) Best VPN services; (2) Best Art Supply Stores in LA.

 

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