In the interest of all the creatures of the world except myself, I herewith resolve:
- To become a vegetarian,
- To purchase an electric car,
- To wear clothing woven from hemp fiber,
- To shower weekly instead of daily,
- To install solar panels on my home, battery storage in the basement, and break my unhealthy connection to the filthy industrial power grid,
- To stop resisting humanitarian efforts to improve the lives of everyone on earth at the expense of American prosperity,
- To say, "Yeah man" more often.
I realize that this is, in itself, not enough to atone for my selfish lifestyle for the past five plus decades, but it is only a beginning and I intend to redouble my efforts again next year. And I don't even consider it a sacrifice, as it is for the good of all life on earth. (Well, maybe not so good for plant life but we can't all be winners, right?] I have no doubt about the power of my intellect to wean myself from the unhealthy foods made from other creatures, like hamburgers, steak, chicken wings, bacon, ... ... ... nevermind.
Hint: This post is categorized under "food" and not "exercise."
The Adkins diet has earned approbation on these pages, and here's another data point in favor. The new Qdoba burrito configurator web app that I stumbled upon shows, interactively, how many calories and how much fat is in your delicious, foil-wrapped "football." And the first question is the most important one: Tortilla or bowl? choose carefully... it is a 300 calorie decision you are making. Depending on your other choices that could double the calories of your meal. Or conversely, cut them in half.
But that bowl just adds more trash to the landfill! Boo hoo. You would protect the landfill from overflowing, rather than your beltline?
So is the bag slogan a proletarian fig-leaf for the Bourgeiose Chipotle corporatists? For its part I am critical of TPNN's take that "the Mexican grill took another step to the left by writing slogans on their bags that include plainly Communist rhetoric" with the slogan:
"Hope that, in future, all is well, everyone eats free, no one must work, all just sit around feeling love for one another."
I wrote on their FB post, "Am I the only one who recognizes the difference between "no one must work" and "no one DOES work?"
The Centennial State is arguably the top micro brew state in the Union. The Refugee does not have visibility into the other 49 states, but it seems that the "micro" thing has also taken hold across the state in the realm of distilled spirits, specifically whiskeys. Daveco Liquors, named by the Guinness Book of World Records as the world's largest liquor store, is just five miles from The Refugee's house (and within shouting distance of several blog brethren); Daveco has a nice section of Colorado whiskeys. It just seemed like a really good idea for The Refugee to sample every one made in Colorado and report on them to Three Sourcers. So, prepare to grab one of JK's recommended readings and settle in with a wee dram.
First, The Refugee must explain his impeccable review credentials and methodology. He is specifically qualified to review whiskeys because he has two key attributes: a tongue and a keyboard. Oh, yeah - and a third thing - a credit card to pay for the stuff. For methodology, he puts a nice two-ounce pour over four ice cubes (made with filtered water) - never any extra water or other additives. If you've gotta mix it, then it can't be good. Of course, one sample is not enough. One must drink at least half the bottle (no, not in one sitting) to appreciate how the taste evolves over time. Just as there are different varieties of beers, there are different varieties of whiskeys. The Refugee does not try to categorize them for comparison, but just to make note of the variety. Whiskeys are evaluated based on five taste characteristics: smokiness, bitterness, sourness, astringency and taste strength. (Astringency is to whiskey as hoppiness is to beer.)
For a first review subject, The Refugee chose 303 Whiskey from Boulder Distillery. Interestingly, 303 (presumably named for the Denver/Boulder area code) is made from potatoes, not corn or grain as most whiskeys are. There is considerable debate in online discussion forums as to the authenticity of a potato-based whiskey. To The Refugee, it looks and tastes like whiskey, so he'll leave the labeling purity to others.
303 is a lighter color than many other whiskeys. It is packaged is a very plain bottle with a boring label, perhaps testimony that the makers are distillers and not marketers. Nevertheless, the bottle contents are a decent drink. Astringency, the first thing that hits your tongue with any whiskey, is moderate in 303. It's a little stronger than The Refugee cares for, but not so much that it interferes with tasting the drink. 303 has virtually no bitterness and very little sourness; in fact, it finishes with a bit of a sweet note. It's taste strength is rather nondescript: while pleasing enough, it does not leave you looking forward to the next glass. Nevertheless, The Refugee's impression of 303 improved over time. It gets better as you get deeper into the glass and the bottle.
At under $30 a bottle, 303 is a satisfactory drink and worth a try. Three tumblers.
Soi Disant -- or is that soy disant -- free people
We sure allow ourselves to be bullied by the Feds on food. Baylen J. Linnekin, Executive Director of Keep Food Legal, takes to Reason to list Ten Federal Food-Policy Issues Obama and Romney Should Discuss.
All ten are deeply depressing reminders of what we've given away. The Federal government performs paramilitary raids on raw milk, approves brand logos and packaging, gives (traditionally very bad) advice on nutrition, &c.
Trade all ten for the Tenth Amendment, good people.
Last spring I made my first attempt at growing hops. The plants never sprouted and I was quite disappointed, but others had better luck than I and the 100% Colorado brew from Coors brewing has been completed.
As soon as today, a batch of Colorado Native made with homegrown hops will hit store shelves, thanks to the efforts of 130 volunteer growers.
A year ago, AC Golden Brewing put out an invitation to its Facebook fans to accept a free hops rhizome, plant it and donate the harvested crop to the brewer.
The intent was to get AC Golden closer to its goal of producing a beer with all-Colorado ingredients. It's 99.89 percent local with Colorado barley, water and yeast. The missing fraction is hops — the flowery green herb that gives beer its sublime bitterness.
The yield was not enough to produce a year's worth of the brew, but it's a start. As for the product? I posted the following on the beer's Facebook page:
My two rhizomes never broke ground - perhaps they languished in the fridge too long before I planted them. I'll try again in the spring. But I picked up a 12-pack yesterday and ... love it! I love highly hopped beers but the first bottle I drank (from a glass) almost blew me away. I got a headache it was so hoppy! (Had just returned from a day near Blackhawk though so was perhaps O2 deprived.) Second bottle today was more mellow but very tasty, well balanced and on its way to being the only beer I drink for as long as I can get it. Lovely red-amber. Five stars!
Back in the day, Coors Banquet Beer, brewed only in Colorado, was not available east of the Mississipi River (a fact capitalized on in the storyline for the movie "Smokey and the Bandit.) Coors is now also bottled in Virginia and available nationwide. CO Native, however - only in Colorado, brothers and sisters.
A little-known Chilean wine known as Palin Syrah has apparently lost favor in the City by the Bay. Sales in San Francisco of this boutique product have fallen faster than a thermometer on the North Slope in January. Texas, however, seems to be picking up the slack.
The Refugee will confess to being a bit of a wine snob and may have to see about picking up a bottle at the local Daveco Liquors. He may need to find out how it pairs with a certain $8 cheese.