He used to drink with us every day. He always had One Hundred Years under his arm. Alejandro and Álvaro used to say, “Here comes that moocher to talk about literature.” He was always with us at Japi, but he drank very little. He used to hear our stories and then write them down later. I haven’t read One Hundred Years since it was published, but I’ve read it a million times—because every day he used to read the chapter he’d written the night before. If he’d slept with the two-bit whore, he’d write a chapter about it.

Transfering iPhone photos to a hard drive because I’ve maxed out my limit and found this old message for david from Curitiba. I <3 Brazil.

When I worked at Tumblr in the early days, we used to take meetings by walking around the block, getting coffee or tea. As the company grew bigger, meetings meant being in conference rooms.  
Now at my tiny startup, I find that taking active meetings helps Alaric and I whenever we have hard problems to solve.  We invented this game that we&#8217;re both terrible at: soccer tennis.  On certain Fridays, we take our co-founder meetings by kicking a soccer ball back and forth over a tennis net.  It helps our brains get creative when our bodies are more active.  Plus, it&#8217;s a lot of fun and works a lot of my core.
There are no real rules except that you have to use your feet and you have to not let the soccer ball stop moving. 
We keep having to tell the tennis players that &#8216;yes, we are playing a real game&#8217;. Meetings - necessary - but they can be fun!

When I worked at Tumblr in the early days, we used to take meetings by walking around the block, getting coffee or tea. As the company grew bigger, meetings meant being in conference rooms.  

Now at my tiny startup, I find that taking active meetings helps Alaric and I whenever we have hard problems to solve.  We invented this game that we’re both terrible at: soccer tennis.  On certain Fridays, we take our co-founder meetings by kicking a soccer ball back and forth over a tennis net.  It helps our brains get creative when our bodies are more active.  Plus, it’s a lot of fun and works a lot of my core.

There are no real rules except that you have to use your feet and you have to not let the soccer ball stop moving. 

We keep having to tell the tennis players that ‘yes, we are playing a real game’. Meetings - necessary - but they can be fun!

foodandhistory
foodandhistory:

Fish Sauce (Roman) // Most people are familiar with fish sauce, the essential pungent flavoring in Southeast Asian cuisine, but its history travels a lot further from Asia than originally thought.  In ancient Roman cities, citizens used it as a salt substitute and as parts of dips and sauces, often combining it with wine, vinegar, oil and honey.

Like Asian fish sauces, the Roman version was made by layering fish and salt until it ferments. There are versions made with whole fish, and some with just the blood and guts. Some food historians argue that “garum" referred to one version, and "liquamen" another, while others maintain different terms were popular in different times and places.
The current convention is to use garum as a common term for all ancient fish sauces. Italian archaeologist Claudio Giardino studies the early roots of garum, the Roman version of fish sauce. He cites mention of garum in Roman literature from the 3rd and 4th century B.C., and remains of factories producing garum even earlier. The fish bones remaining at a garum factory in Pompeii even led to a more precise dating of the eruption of Mount Vesuvius.

So why did fish sauce disappeared from the West? Well, maybe it never did:

"When the Roman Empire collapsed, they put taxes on the salt. And because of these taxes, it became difficult to produce garum.” And the collapse of the Roman Empire created another problem: pirates. “The pirates started destroying the cities and the industries nearby the coast. You could be killed any moment by the pirates, without the protection of the Romans,” Giardino says. And so, Italian fish sauce pretty much disappeared.
But it remained in a few little pockets — like in Southwest Italy, where they produce colatura di alici, a modern descendant of the ancient fish sauce. The product was barely known even in Italy just a few years ago, but it is gradually being rediscovered.
Fish Sauce: An Ancient Condiment Rises Again - NPR, Deena Prichep

So next time you make spaghetti sauce, add a dash of fish sauce. You’ll be amazed!

foodandhistory:

Fish Sauce (Roman) // Most people are familiar with fish sauce, the essential pungent flavoring in Southeast Asian cuisine, but its history travels a lot further from Asia than originally thought.  In ancient Roman cities, citizens used it as a salt substitute and as parts of dips and sauces, often combining it with wine, vinegar, oil and honey.

Like Asian fish sauces, the Roman version was made by layering fish and salt until it ferments. There are versions made with whole fish, and some with just the blood and guts. Some food historians argue that “garum" referred to one version, and "liquamen" another, while others maintain different terms were popular in different times and places.

The current convention is to use garum as a common term for all ancient fish sauces. Italian archaeologist Claudio Giardino studies the early roots of garum, the Roman version of fish sauce. He cites mention of garum in Roman literature from the 3rd and 4th century B.C., and remains of factories producing garum even earlier. The fish bones remaining at a garum factory in Pompeii even led to a more precise dating of the eruption of Mount Vesuvius.

So why did fish sauce disappeared from the West? Well, maybe it never did:

"When the Roman Empire collapsed, they put taxes on the salt. And because of these taxes, it became difficult to produce garum.” And the collapse of the Roman Empire created another problem: pirates. “The pirates started destroying the cities and the industries nearby the coast. You could be killed any moment by the pirates, without the protection of the Romans,” Giardino says. And so, Italian fish sauce pretty much disappeared.

But it remained in a few little pockets — like in Southwest Italy, where they produce colatura di alici, a modern descendant of the ancient fish sauce. The product was barely known even in Italy just a few years ago, but it is gradually being rediscovered.

Fish Sauce: An Ancient Condiment Rises Again - NPRDeena Prichep

So next time you make spaghetti sauce, add a dash of fish sauce. You’ll be amazed!