I WOULD PAY TEN TIMES AS MUCH FOR CHOCOLATE IF IT MEANT REDUCING THE AMOUNT OF SLAVES IN THE WORLD? HOW IS THIS ANY KIND OF PROBLEM.
good news, you can! the company’s called Tony’s Chocolonely and their entire purpose is to make slave-free chocolate and reform the chocolate industry.
Whole Foods carries it. If you don’t want to support an Amazon-owned company, World Market carries it. You can also buy it directly from the company.
It’s the best chocolate I’ve ever had and it’s 100% slave free. Tony’s Chocolonely works really hard to push for transparency within the chocolate industry and actually has and is following an action plan to eliminate slavery within cocoa production. They’re good people who make good chocolate.
I WOULD PAY TEN TIMES AS MUCH FOR CHOCOLATE IF IT MEANT REDUCING THE AMOUNT OF SLAVES IN THE WORLD? HOW IS THIS ANY KIND OF PROBLEM.
good news, you can! the company’s called Tony’s Chocolonely and their entire purpose is to make slave-free chocolate and reform the chocolate industry.
Whole Foods carries it. If you don’t want to support an Amazon-owned company, World Market carries it. You can also buy it directly from the company.
It’s the best chocolate I’ve ever had and it’s 100% slave free. Tony’s Chocolonely works really hard to push for transparency within the chocolate industry and actually has and is following an action plan to eliminate slavery within cocoa production. They’re good people who make good chocolate.
Y’all know to put milk or cream in your scrambled eggs, right?
Alright since some of you Don’t Know This, I will let you in a cooking secret: add a little moisture to your scambled eggs to steam them while they cook, which makes them extra soft and fluffy.
At MINIMUM you can add water (it will improve the texture), but why do one awesome thing when you can do several?
If you’re lactose-tolerant, milk/half-and-half/cream adds both moisture AND fat to your eggs, adding a lot of flavor and giving you extra energy for the day! If dairy is not your jam, a splash of soy or fish sauce will give you a nice savory kick to your steaming liquid. The salt in both of those will also help make your eggs come out smoother as well!
I don’t know if almond milk or other dairy substitues will work, and I’ve heard rumors about adding dry white wine to eggs, but those are for other people to try and report back on.
i like to put mirin in scrambled eggs. mirin is sweet rice wine, but like, syrupy sweet, you would not drink it, for cooking only. i think the stuff they sell at the supermarket doesn’t even have alcohol in it. about a tablespoon of that to three eggs, and it gives a slight sweetness that makes salt taste saltier somehow.
mirin eggs on hot buttered rice with soy sauce is a perfect breakfast.
i use a small forkfull of cream cheese, which makes the eggs fluffy AND creamy and a little bit tangy. it’s really really good!
so because the bar exam is in the swanky part of boston, I had to get a hotel room in the swanky part of boston, because if I did I got a discount
and holy jesus it’s the twilight zone of rich people
this is the room service menu. guess how much a bowl of cereal costs. like, not fancy cereal, I mean a bowl of unadulterated cheerios.
…
whatever you guessed, you were wrong, it’s ten fucking dollars
oh but maybe you want something even less interesting. oatmeal’s like, what, 50 cents a bag?
JUST KIDDING IT’S ALSO TEN BUCKS
do you want something with protein? how about eggs? okay, that can be a little expensive, there’s egg shortage and labor’s involved and look, whatever number you’re guessing in your head, it’s NOT HIGH ENOUGH
oh but it’s fancy because it has ~woodland mushrooms~
do you want to know how much a glass of milk costs? GUESS HOW MUCH A GLASS OF FUCKING MILK COSTS. I’LL WAIT.
FUCKING SEVEN DOLLARS. do you know how much that is? right now, a gallon of milk is like three dollars at walmart. I could buy TWO GALLONS OF MILK AND A GLASS TO DRINK IT WITH for the price of this shit.
I finally understand this gif. this is how rich people actually think. holy fuck.
an awful lot of people reblogging this seem to think that I’ve somehow gone almost 25 years on this earth without going to a restaurant or staying in a hotel, and I would just like to clarify that
1. I have.
2. That’s how I know that it was hilariously overpriced, even accounting for the service charge (which, btw, ended up making everything about a dollar more than what it would have cost if I got the same food in the hotel restaurant. mea culpa, the actual price of a glass of milk was fucking six dollars.)
note that I never actually paid for this, because I never ate the hotel food at all; I ended up eating a lot of granola bars to avoid spending more money than I had to, on account of all the surrounding restaurants being equally pricey.
You can really tell who’s never experienced poverty and food insecurity when it comes to discussions around food costs and how unhealthy food is cheaper. Some fucker always comes in with the price of like… lettuce or… apples. And it’s like yeah bitch but can you work an 11 hour shift after eating some salad and an apple!?! Find me something cheaper, and more filling than the broke ass staples of boxed mac and cheese, hot dogs, noodles, bread, beans, and rice. I’ll wait.
It also ignores the mental toll that poverty takes like maybe your home made veggie filled recipe isn’t crazy expensive but it also involves prep time and cooking time and organization in terms of fresh food that a lotta poor people can’t manage.
Not to mention if you can only afford to get to the store once every couple weeks via bus or cab then you can’t keep fresh veg on deck.
But ya know.. poor people are just dumb and lazy.
People reblogging this with “actually you can do this super labour intensive prep and only buy bulk which means more money on grocery day and all this storage space you defs have when you’re poor” and it’s like……… did you read this at all
And all the “well actually” replies on this post operate from the assumption poor people haven’t thought of these things…. or don’t know any of these things or are too lazy which I mean was my original point and people just continue to prove it …..
I say it all the time but I’ll say it again .
This one quote from a book about a turn of the century poor family : “only the rich can afford to be thrifty.”
Seriously like something ppl don’t under stand: to save money for the long run, you gotta have disposable income and time.
Let me introduce you to the Sam Vimes Theory of Economic Injustice:
“The reason that the rich were so rich, Vimes reasoned, was because they managed to spend less money.
Take boots, for example. He earned thirty-eight dollars a month plus allowances. A really good pair of leather boots cost fifty dollars. But an affordable pair of boots, which were sort of OK for a season or two and then leaked like hell when the cardboard gave out, cost about ten dollars. Those were the kind of boots Vimes always bought, and wore until the soles were so thin that he could tell where he was in Ankh-Morpork on a foggy night by the feel of the cobbles.
But the thing was that good boots lasted for years and years. A man who could afford fifty dollars had a pair of boots that’d still be keeping his feet dry in ten years’ time, while the poor man who could only afford cheap boots would have spent a hundred dollars on boots in the same time and would still have wet feet.”
Got $100 that you can spend on grocery day? You can afford to buy nutritious bulk items that can be eaten little by little throughout the week, with enough leftover to store in your pantry until a recipe calls for it. You have the option of using up ingredients from last week, because they’re still sitting around, so you can build a pretty huge collection of foods and options to choose from.
Honey, flour, sesame seeds, quinoa, coconut oil, butter, chickpeas: It’s all good! You can make some bangin’ dinners just from those pantry foods alone!
Only got $40? You have to buy single servings, and all-in-one packages that will be eaten every day until they’re all gone, just in time for your next shopping trip. Nothing is going to be saved, no extra ingredients can be afforded, and you’re consuming everything that you immediately buy. No mustard, no cooking oil, no salt or pepper, no vinegar: You can’t afford them, since you need filling and satisfying food food each week, so these pantry items keep getting pushed to the side. And it’s not like you can cook any sort of impressive recipe without this stuff, so it looks like you’re stuck with processed foods until you get some extra cash and manage to restock your fridge.
It’s a cycle that you get stuck in, for better or for worse.
gluten is not bad for you if you’re not allergic/don’t have celiac disease
superfoods aren’t real, they’re just healthy things with maybe some nicer levels of certain vitamins
vaccines do not cause autism or really anything else and the chemicals present in them that typically scare you are in such minute amounts that they do precisely fuck-all in your body (we’re talking scales of one part per million)
you cannot do a cleanse or diet to “rid your body of toxins,” your kidneys and liver have that covered
GMO foods will not kill you; most genetic crop modification just makes our crops hardier and produce more food (and genetic modification doesn’t inject more chemicals into your food, it’s just minor altering of DNA that is made of the exact same stuff your DNA is made from)
if you feed your cat a vegan diet I will personally come to your home with the skull of a long-dead predator, point out the shape of its jaw and teeth as indicators of predatory feeding habits, and then beat you with it
A loaf of bread made in the first century AD, which was discovered at Pompeii, preserved for centuries in the volcanic ashes of Mount Vesuvius. The markings visible on the top are made from a Roman bread stamp, which bakeries were required to use in order to mark the source of the loaves, and to prevent fraud. (via Ridiculously Interesting)
(sigh) I’ve seen these before, but this one’s particularly beautiful.
I feel like I’m supposed to be marveling over the fact that this is a loaf of bread that’s been preserved for thousands of years, and don’t get me wrong, that’s hella cool. But honestly, I’m mostly struck by the unexpected news that “bread fraud” was apparently once a serious concern.
Bread Fraud was a huge thing, Bread was provided to the Roman people by the government – bakers were given grain to make the free bread, but some of them stole the government grain to use in other baked goods and would add various substitutes, like sawdust or even worse things, to the bread instead. So if people complained that their free bread was not proper bread, the stamp told them exactly whose bakery they ought to burn down.
Bread stamps continued to be used at least until the Medieval period in Europe. Any commercially sold bread had to be stamped with an official seal to identify the baker to show that it complied with all rules and regulations about size, price, and quality. This way, rotten or undersized loaves could be traced back to the baker. Bakers could be pilloried, sent down the streets in a hurdle cart with the offending loaf tied around their neck, fined, or forbidden to engage in baking commercially ever again in that city. There are records of a baker in London being sent on a hurdle cart because he used an iron rod to increase the weight of his loaves, and another who wrapped rotten dough with fresh who was pilloried. Any baker hurdled three times had to move to a new city if they wanted to continue baking.
If you have made bread, you are probably familiar with a molding board. It’s a flat board used to shape the bread. Clever fraudsters came up with a molding board that had a little hole drilled into it that wasn’t easily noticed. A customer would buy his dough by weight, and then the baker would force some of that dough through the hole, so they could sell and underweight loaf and use the stolen dough to bake new loafs to sell. Molding boards ended up being banned in London after nine different bakers were caught doing this. There were also instances of grain sellers withholding grain to create an artificial scarcity drive up the price of that, and things like bread.
Bread, being one of the main things that literally everyone ate in many parts of the world, ended up with a plethora of rules and regulations. Bakers were probably no more likely to commit fraud than anyone else, but there were so many of them, that we ended up with lots and lots of rules and records of people being shifty.
Check out Fabulous Feasts: Medieval Cookery and Ceremony by Madeleine Pelner Cosman for a whole chapter on food laws as they existed in about 1400. Plus the color plates are fantastic.
ALL OF THIS IS SO COOL
I found something too awesome not share with you!
I’m completely fascinated by the history of food, could I choose a similar topic for my Third Year Dissertation? Who knows, but it is very interesting all the same!
Bread fraud us actually where the concept of a bakers dozen came from. Undersized rolls/loaves/whatever were added to the dozen purchased to ensure that the total weight evened out so the baker couldn’t be punished for shorting someone.
[wants to talk about bread fraud laws and punishments]
wupacing 