I still need to finish my WIAD! Now that that's done, can I just say that I am totally working on a Jack/Auggie (from Covert Affairs) fic?
Hey, my buddy justpat wrote a book about the science of Battlestar Galatica. He thanks me in the acknowledgments somewhere because we chatted a bit about my experience with my Harry Potter book. Pre-order now and all that.
I should apply for this. Of course, I assume that if the background check is about more than not stealing shit from the museum I'd fail, having lived a colorful and open life of not technically crime.
Portland people: Duchessis hiring. Also, they're going to update/change what's available on Scotch Basic soon, so if you've been thinking of getting a suit you should keep an eye on that. Which reminds me of two things: 1. I still need to write that testimonial, and 2. I need to think about Neal Caffrey's silhouette and if that's something that works with my suit tastes and styling to create the illusion of a masculine body for me; obviously, it seems probable that the closer cut something is on me, the more feminine I'm going to look.
Yesterday I had never heard of army worms. By the end of the day I had heard of Army Worm Wine. Yeah, it's what it says on the tin.
I'm late to this one, but if you haven't already seen the Scottish anti-rape ad, you should check it out. Yes, it's about rape, and therefore might be triggery. But it also relies on satire and is non-graphic.
The business response to gay marriage. Article is way more interesting than it could be because it mentions stuff very relevant to the queer community that I feel like the heteronormative world mostly doesn't realize are out there -- like issues of a spouse changing genders in one case and being a female-bodied person who doesn't feel like a bride or a groom in another. Of course, it's the New York Times though, so it's still about upper-middle class white people spending lots of money on a party.
"In a more real-world creepy - and crawly - note, Marcel Dicke expounded the virtues of eating insects. Not only are they rich in all the nutrients we need, but they are far more efficient to grow: 10 kilograms of feed will produce just 1 kilogram of beef, 3 kilograms of pork, and 5 kilograms of chicken. But 9 kilograms of locusts. Just on cue, worm pralines were produced at break to snack on with our coffee. I tried one before realizing what it was and as I happily munched away on my first, I greedily reached for another. Then a fellow delegate pointed out what the pink ribbed curls were. I swallowed bravely and gulped a mouthful of coffee. Worm pralines might take a while to catch on - by the end of the break, the plates weren't empty."
I wish I could've seen Marcel Dicke's presentation. I had met another man promoting entomophagy and found that the stuff he served up was pretty tasty. (link) One friend went to Mexico and had a dish that included ant pupae and some kind of larvae and said it was one of the most delicious things she had ever tasted. I have not had much luck finding much in the way of insect dishes in the US though.
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"In a more real-world creepy - and crawly - note, Marcel Dicke expounded the virtues of eating insects. Not only are they rich in all the nutrients we need, but they are far more efficient to grow: 10 kilograms of feed will produce just 1 kilogram of beef, 3 kilograms of pork, and 5 kilograms of chicken. But 9 kilograms of locusts. Just on cue, worm pralines were produced at break to snack on with our coffee. I tried one before realizing what it was and as I happily munched away on my first, I greedily reached for another. Then a fellow delegate pointed out what the pink ribbed curls were. I swallowed bravely and gulped a mouthful of coffee. Worm pralines might take a while to catch on - by the end of the break, the plates weren't empty."
New Scientist on TED Global
no subject