https://acoup.blog/
This is a history blog I like. I especially like the series Bread, How Did They Make It? He puts a lot of focus on systems and how those affect the lives and incentives of common people which is cool.
https://open.spotify.com/show/0QwqosVQjvXWKovUxdSGpQ?si=qL_XrgMbR1WASPnIj8AxrQ
And this guy makes audio versions for free which is really nice.
Apr 26, 2024
Related Recs
Ahead of the Curve with Coco Mocoe is the podcast for people who need to know what’s next. hosted by media analyst and trend forecaster coco mocoe, this show breaks down the latest in marketing, pop culture, social media, and the creator economy—before it hits the mainstream.
For some reason I love reading about branding, marketing, business, etc. This podcast is really interesting to me and has given me inspiration to write and record videos for the future, as it primarily centers around creation, creativity and inspiration, talking about them through the lens of the elements mentioned above.
5d ago
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I’ve been following Avery since his early YouTube days years ago, blessing everyone with his Chick-Fil-a hack. Since then he’s moved on from YouTube, started a couple brands, and had a shift in his lifestyle towards sustainable living. Avery drops by as a guest for this pod, and talks about his time on YouTube, and since. If you’re already a fan of his work, or if you want to become one, give it a listen. (I plan to rec more from Avery in the future so keep those eyes peeled 👀)
Sep 25, 2020
Great podcast that gives advice through stories from fellow creatives! He also has a YT channel.
Apr 17, 2024
Top Recs from @teacherjaaames
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It's good for roasting veggies and won't instantly incinerate baked goods, it's also relatively reachable for my oven which is really doing it's best.
Alternatively, 70F is my favorite because it is objectively the safest, cheapest, and most common temp for my oven to be at.
Mar 14, 2024
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Jeans should be too big. Not like baggy, but just a little too big so they fit over boots, so you can wear a cool belt, so they stop ripping at the crotch, and so you can easily store things in the pockets.
May 19, 2024
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Your kitchen has lots of helpful little bacterial and yeasty guys floating around just itching to improve and preserve lots of different foodstuffs.
You can lacto-ferment veggies to make old-fashioned pickles (these are fizzy when you first open the jar, it's pretty cool), or fermented potatoes for really good french fries or home fries, or saurkraut, or basically whatever else you can think of.
Just put any vegetable or fruit in saltwater in an airtight container and leave it for a while. There are exact recipes on the internet, but I just go with water that tastes "pretty salty" and leave it for a week and change. Just make sure to "burp" it, so there's not too much carbon dioxide build up.
The saltwater environment allows the useful fermenting microbes to outcompete the harmful rot-causing microbes, and start to create an acidic environment. If this doesn't happen for some reason, it will be obvious, because it'll smell gross or there will be white-green mold.
You can use wild yeasts to turn any sugary liquid into a fizzy and lightly boozy drink. I like to do this with sweet cider, and I've also tried making ginger beer. Literally all you have to do is leave it alone. The cider or ginger or whatever you're using came with yeast, and all they want to do it make you alcohol. Just be careful opening it because it might explode. I've ended up with cider on the cieling before.
One day I'll figure out yogurt, then all bets are off.
That's all, I just like fermenting food. I like eating fermented foods, I like to eat farmer's market veg as long into winter as I can, I like that it's something that our great-grandparents probably did all the time, and I just think it's neat watching biology do biology things.
Mar 15, 2024