Religious Shroomin’ and Snorting Chocolate.

Photograph: Fredrik Skold/Alamy.

Researchers are once again feeding shrooms of the magic kind to religious leaders, well, some of them anyway. I noticed a glaring absence of a representative of the Religious Reich. I have no idea why this is being done, it’s already been done, back in the psychedelic ’60s. Pretty much the same response of anyone who has their first experience with shrooms: “Cool, man, cool.” Of course, it if persuades any of the religious to mellow the fuck out, it’s all good. Shrooms have always had a mild effect on me, but it’s one of the sweetest rushes on the planet. We’d all probably be happier naked apes more likely to put energies into play rather than war, if we were all allowed a pocketful of shrooms. I wouldn’t mind a pocketful of shrooms.

The Guardian has the full story.

On the naked apes behaving stupidly department, we have a new thing, snorting cacao.

Now meet Coco Loko, a “snortable” chocolate powder being marketed as a drug-free way to get a buzz. The product, created by Orlando-based company Legal Lean, includes cacao powder, as well as gingko biloba, taurine and guarana, which are commonly found in energy drinks.

Nick Anderson, the 29-year-old founder of Legal Lean, says he heard about a “chocolate-snorting trend” in Europe a few months ago. He ordered a sample and gave it a try.

“At first, I was like, ‘Is this a hoax?,’” he recalled. “And then I tried it and it was like, okay, this is the future right here.”

Yeah, okay, whatever. All I thought when I first saw this was “fuck, that sounds messy.” Might give brown nose a whole new meaning. My second thought was “I wonder how many people are gonna die.” True chocolate allergies are rare, and most all of them involve raw cacao. Those allergies are most often anaphylactic in nature, also. I think everyone would be better off with a light menu of shrooms.

The Washington Post has the story.

Wondrous Weiners.

I think many artists have a tendency to hit boredom quickly and often. I certainly do. Thus, there’s a need to play, to invent, and reinvent. The men behind Burpzine are still playing with their food, but have a recent focus on wieners, fabulous wieners. And sometimes, pickles.

WonderWiener.

If these wieners look familiar, it’s because Belgian food stylist Erik Vernieuwe is obsessed with turning them into the most famous faces on the planet. In the digital pages of his Burp Zine, classic artworks and movie scenes become delectable edibles under the trained pasty chef, food historian, and recipe tester’s careful gaze. A work is complete when Vernieuwe gives it a punny name like Wiener de Milo or Robodog. “It’s becoming a bit of an obsession,” he tells Creators. “I see something and think, ‘Can I turn this into a hot dog?'”

Vernieuwe works with his husband, photographer Kris De Smedt, both professionally and when they play with their food. A fashion photographer in their hometown of Antwerp, De Smedt turns Vernieuwe’s pun-filled creations into sleek, Instagram-worthy images. “His way of looking at things and how he sees light and color really works for the kind of food pictures we do together,” Vernieuwe says. They often collaborate on “stupid things” between gigs because, as Vernieuwe puts it, he gets bored really easily.

Burp Zine is their longest-running “stupid thing” so far, perhaps because it’s unabashedly dumb and playful. “It’s just for fun. No depth to it whatsoever,” Vernieuwe says proudly.

I’d argue that it isn’t dumb at all. People need play, and they need playful. We need to be delighted in creativity for its own sake, not always concerned over messaging or significance. Play greatly reduces stress, anxiety, and hostility, and engages imagination, boosts curiosity, brings laughter and joy.

Alien.

Wiener Spock.

The Persistence of Wienery.

You can lose yourself in the delights of Wienerdom here, or get lost in other play here.

Via The Creators Project.

A Burden Of Buzzwords In A Blurb.

So, I’m reading an article, and get stuck on “activated cashews”.  WTF are activated cashews? I already know that yes, cashews are good for you, in moderation, like many things. I also knew I was going to be very sorry for clicking on the cashew link. Yep, definitely sorry. It’s certainly easy to take money from people who have an excess of it, and apparently, one hell of a deficit in the sense department. What are activated cashews? A serious excess of empty buzzwords, signifying nothing, and a small bag of very overpriced nuts. Here’s the buzzy blurb:

Our enzyme-rich, activated, and dehydrated cashews are a mineral-dense protein. Pure, alkaline water awakens the nuts’ dormant properties, increasing digestibility and micronutrient, vitamin, and enzyme count. These raw, activated, bio-available nuts are a low-glycemic, anti-inflammatory source of omega-3 and omega-6 fatty acids that nourish skin, bones, and heart.

Perfect for high functioning snacking and activated nut milks, topping yogurts, puddings, and cereals, and for creating treats like granolas, cookies, crackers,  and your magical creations we haven’t discovered yet.

INGREDIENTS: Raw, organic, activated cashews

Gluten-free and non-GMO

As to why you need to activate nuts, or pay outrageous amounts of money for them? If you guessed this is a traditional method among certain cultures…bingo! I didn’t go into it enough to see just which particular tradition and culture is being co-opted here, but it all seems to trace back to one particular person, and a bunch of gullible idiots glommed onto it. Here’s a bit of it:

They seem like a great choice of snack – high in protein and essential fats, and riddled with fibre, antioxidants and minerals. This we know to be true, but they also contain natural chemicals that could interfere with your digestive system and prevent you from absorbing all of that wonderful nutrition.

Similar to how grains and legumes contain phytic acid, nuts contain enzyme inhibitors. Enzyme inhibitors act by binding to enzymes and decrease and/or block their actions. The enzyme inhibitors are beneficial to nuts, as they prevent the nuts from prematurely sprouting, however they also act on our digestive enzymes, preventing their proper digestion and absorption.

Nuts and seeds also contain small amount of phytic acid, which our digestive system is also unable to break down. Eating large amounts of raw nuts could then lead to symptoms such as feeling ‘heavy’, feelings of uncomfortable fullness, even nausea. Not only this, but it puts a massive strain on our our digestive system, compromising already fragile digestive tracts.

[…]

Activating nuts is an ancient and traditional practice that required the soaking of nuts and seeds in brine and letting them dry in the hot sun. Nowadays, we have a much faster and more sanitary method of drying, but the objective remains the same.

The soaking times of nuts vary according to what text you read. My personal method of activating nuts is inspired by Sally Fallon, as described in her book, “Nourishing Traditions”.
How to activate your nuts…

  1. Dissolve salt in enough water to cover the amount of nuts/seeds you are activating.
  2. In a large bowl place your nut or seed of choice.
  3. Cover with the salt water solution.
  4. Soak for the required number of hours.
  5. Strain and rinse the nuts.
  6. Spread over a dehydrator rack, or baking tray.
  7. Dry in the dehydrator for around 12-24 hours.
  8. If drying in the oven, set the oven at the lowest temperature possible, preferably no more than 65C. Stir or turn them occasionally, for the required drying time.
  9. And the result? A crunchy, delicious, totally bio-available and stress-free, nut!

It is important to ensure that your nuts really are dry and crispy before removing them from the dehydrator or oven, otherwise there is a risk that your beautiful and expensive nuts will become riddled with mould.

But mould is natural! Probably fuckin’ traditional somewhere in the world too, if you just look hard enough. Sweet Zombie Jesus, there are a lot of idiots in the world. It’s certainly easy enough to see why some people just decide to start picking pockets on a large scale, you can just make shit up wholesale, plaster buzziness all over it, and before you know it, you have a mattress full of money.

The Museum of Failure.

Oh, this is absolutely grand, and you can read all about it, and see more at The Creators Project, or just head over to The Museum of Failure in Helsingborg, Sweden. On July 13th, the museum will be having a failed beer tasting:

July 13 / 19:00 – 21:00

Explore the world of good, bad and experimental beer with Brygghuset Finn  www.brygghusetfinn.se

The Museum is also on tour, and will be doing pop ups in Gothenburg, Sweden, Istanbul, Turkey, Miami Fl, USA, New York City, USA, and Stockholm.

Cool Stuff Friday.

Bamboo coral. Credit: Rob Zugaro.


Gorgeous red spiny crab. Credit: Rob Zugaro.

Last month, a team of 58 scientists from around the world embarked on 31 day oceanic voyage to research the ethereal life forms living at the bottom of the ocean off the Eastern coast of Australia. On May 15, the Sampling The Abyss team set out from Bell Bay in Launceston, Tasmania. During their month aboard the Marine National Facility research vessel, appropriately named Investigator, the crew visited seven different Commonwealth Marine Reserves, which are essentially National Parks for sea creatures, before returning to port in Brisbane mid-June.

The expedition was initiated by Museums Victoria in partnership with the NESP Marine Biodiversity Hub, and a government research organization called the Commonwealth Scientific and Industrial Research Organization (CSIRO). The goal of the trip was not only to document undiscovered sea life, but to research how they have adapted to harsh living conditions two-and-a-half miles below the ocean surface.

Check out a daily blog about the voyage here, and check out more videos on the Marine Biodiversity Hub’s YouTube Channel.

You can read and see more at The Creators Project.

For years Westerners have experimented with wearing traditional Japanese clothing like the kimono and jinbei. The results have, at best, been mixed. Let’s just say that it takes a certain type of non-Japanese man or women to wear a kimono without looking out of place. I for one, have never even felt the urge to try, that is until my recent encounter with the T-Kimono.

Check out the T-Kimono, a truly great alternative to the uptight Western suit.

Anyone who questions baking as an art form should look no further than the cookies made by Okashi no Kobito. Professional cookie artist Nobuyo Toyono began this enterprise creating edible masterpieces out of Osaka after graduating from confectionery vocational school (yes, there is such a thing). Using all-natural ingredients, Toyono designs, bakes, and ices each and every cookie by hand.

According to her website, Toyono pledges to “put her heart and soul into making colorful iced cookies that will make you smile.” Most incredibly, the eye-catching colors she uses in the icing are made from natural pigments: beets (red), spirulina algae (blue), beni imo potatoes (purple), gardenia (yellow & green), and cocoa (brown). Her creations are intricate and whimsical and so beautifully made that it’s almost a shame to eat them.

Check out her Instagram for even more examples of her confectionery handiwork.

Via Spoon & Tamago.

Ribbonesia.

Absolutely check out all the amazing work of Ribbonesia! You can see and read much more at Spoon & Tamago.

Aficionados of Microsoft’s Clippy can now have an enamel pin. The Creators Project has all the info.

Taco Power!

Steven Georges/Orange County Register.

This is nice, I get to say Hey, that’s my hometown! Go Santa Ana! Any native SoCalian can tell you the wonder and pure mmmmmffff oh gods so good, can I have more of Mexican run food trucks. Some of the best food in the world, that. Back when I worked in Costa Mesa, the only time you took your life in your hands was the rush to the food trucks at lunch.

Good food has a way of bringing people together around a table. You could say food trucks do the same thing, but on the street and sidewalk.

That’s part of the idea behind an ongoing campaign in Southern California called Taco Trucks at Every Mosque, timed to the Muslim holy month of Ramadan. And it has caught on fast in the parking lot outside the Islamic Center of Santa Ana, California, which largely serves the area’s Indo-Chinese community (Indonesia has the world’s largest Muslim populations).

“It was so exciting to see people that have that have fasted … break their fast — many of them for the first time in our lives — to tacos,” says community activist Rida Hamida. She co-organized the campaign with Ben Vazquez, a history teacher in Santa Ana, and Resilience Orange County, a community non-profit. The campaign launched on Twitter as #TacoTrucksAtEveryMosque.

With fasting during daylight hours being one of the demands of the celebration of Ramadan, they arranged for the community’s iftar meal to arrive in a brightly painted, green taco truck.

This is wonderful and warm story, full of wonderful and warm people. A lot of Americans might want to note that it’s those brown peoples who are making inroads at community, peace, acceptance, and togetherness. Lots of pasty types could take a lesson. Full story here.

The Sex Life of Truffles.

Prices for a black truffle can exceed €1000 a kilogram, especially because this highly-sought after fungus—a gastronomic delicacy—still resists domestication. Researchers are trying to understand its particularly complex sexuality and the differences in lifestyles between a mother, who shelters the spores that we eat and a father who fertilizes her, without ever revealing himself…

I had no idea! Not that I can afford these anyway. Via CNRS News.