Nujabes / Seba Jun. Your beats had such soul and musicality, but still had enough swagger to throw in sharp high hats and fat ass snare hits. You sampled vibes and xylophones which always made me feel like I was floating in clouds.
In one form of another, since 2004… you were my go to angry music. You were my go to cooking music. You were my go to take an airplane somewhere music. You were my go to cigarette flying down route 88 music. You were my go to Japanese phase (that I don’t think I ever got out of) music. You were my go to walking to class music. You were my go to fall asleep to music. You were my frustrated music. You were my breaking down after dj’ing music. You were my go to I’m in love music.
Nobody copied your style. I don’t think anyone can / could.
I’d normally be screaming “UR DOING IT WRONG” - but if I were on food stamps, what kind of produce / food would I buy?
Now let’s get this straight. I wouldn’t buy cases of Perrier, fish roe or truffle oil. I like those things, but they’re not necessities. That being said, if I had the choice between farmed and wild salmon, I’d probably choose the wild Coho (at least a $5 per pound markup). Would I go for the organic ingredients and the “made sustainably” packaging even though I knew the government was subsidizing my dinner? Probably.
That’s a tough call. That’s why I want to know what you think.
What kind of products would you purchase if you were on “Supplemental Nutrition Assistance Program debit cards” (food stamps)?
“The unanimous vote amends the health code to allow residents to keep hives of Apis mellifera, the common, nonaggressive honeybee. Beekeepers will be required to register with the Department of Health and Mental Hygiene and to adhere to appropriate practices. That means they must be able to control bee swarms and ensure that the hives do not interfere with pedestrians or neighbors.”—
NYC’s Board of Health has lifted the ban on keeping bees in the city. COOL.
“S 399-BBB. PROHIBITION ON SALT; RESTAURANTS. 1. NO OWNER OR OPERATOR OF A RESTAURANT IN THIS STATE SHALL USE SALT IN ANY FORM IN THE PREPARATION OF ANY FOOD FOR CONSUMPTION BY CUSTOMERS OF SUCH RESTAURANT, INCLUDING FOOD PREPARED TO BE CONSUMED ON THE PREMISES OF SUCH RESTAURANT OR OFF OF SUCH PREMISES.”—
Exact words from a newly proposed bill, Assembly Bill A10129, by Felix Ortiz (D-Brooklyn) that would result in fines of up to $1,000 for each individual addition of salt by restaurant staff, whether before, during or after cooking. Also: Customers would have the option of adding salt when food is served. Via Brad Bernau, Kevin Underhill and timesunion.com.
“From July 2007 to June 2008, students who graduated from the culinary arts associate degree program landed jobs that paid an average of $21,000 a year, or about $10 an hour. Oregon’s minimum wage is $8.40 an hour.”—
“I just had the fries at the McDonald’s in Culver City near the Lady Foot Locker. SO AWESOME. If you can get there, ORDER THOSE FRIES.”—The jobless Conan O’Brien livin’ la vida loca. via his Twitter page.
“Many of Seattle’s most cherished homegrown companies are calling South Lake Union home, and that’s an important part of keeping Seattle a world-class city. It’s an area full of exciting new opportunities for us that we couldn’t pass up…By opening our new restaurants in the Terry Avenue Building, we’re able to preserve a special part of Seattle’s history while also being in the center of all the action in South Lake Union.”—Tom Douglas on his new project in the South Lake Union neighborhood via Eater National.