So do I…
My site stats aren’t lying– you all want info about Six Fest.
I have nothing for you. I’ve been in talks with the festival’s coordinator Dominic Petrozzi to give me some solid who/what/when/where info about Six Fest but no juice.. believe me I’ll post as much info as I can as soon as I get it…
STAY TUNED…
From the Facebook event page for sapiens(sapiens):
Come to the opening of my thesis exhibition, showing two years of ongoing hard work preparing Grace and I for the theoretical apocalypse of 2012.
OPENING RECEPTION: Tuesday, March 10th 7-9:00pm
ARTIST’S GALLERY TALK:Wednesday, March 11th 3:00pmIf you’re trying to choose between the talk or the reception, the gallery talk is the important part. I am giving a 30 minute presentation (performance) and then being publicly critiqued/questioned by faculty and other attendees for the following 30 min. YIKES! I would really appreciate your support on Wednesday the 11th!
Both events are free and open to everyone. You are also welcome to visit the exhibit at any other time the gallery is open.
Trisolini Gallery
Ohio University Baker Center
Hours
Mon-Sat 10am – 4pm
Thurs 10am – 8pm
Matt Drudge at DrudgeReport.com is getting more and more unbelievable. This time he’s doing what he’s best at: FRAMING! Right now the issue at hand is global climate change– but don’t dare call it that in front of Matt– to him it’s still global warming! Any extreme and unusual cold weather should be completely written off. DUH! Come on Drudge, get with the program…
It’s global climate change
not just
global warming
or
global cooling
The geniuses at Backdrop Magazine are back at it again! To celebrate the premiere of their Winter issue, Backdrop Magazine is throwing a crazy party at 19 South in Athens, and believe me, if you were at the party last quarter you would KNOW to be at this one!!
Info from the Facebook event page:
Round two of the Backdrop Magazine Release party has arrived.
Come out to 19 South February 20th for some Sex, Drugs, & Backdrop.
We’ve got a stacked lineup starting at 8:30 that will continue rocking until 2:00 a.m.
Check out the new issue of Backdrop magazine, available Friday 2/20
Upstairs:
Amish Electric Chair
Two EB
Kaslo
She Bears
Front Royal
Mind Fish
Downstairs:
DJ Nig-Unit
Rapper Nig-Unit Featuring Notorious L.I.Z.
Self Help
D Jones
With comedian Matt Karp as MC
$3 over/$5 under
Sex, Drugs, & Backdrop–Live Dangerously…
Don’t forget to pick up your copy of Backdrop as soon as they hit newsstands February 20th!
That’s right– the Brian Williams Tie Report. Saw it on Conan tonight and as a fellow tie-conscious Brian Williams fan, I couldn’t pass up the chance to spread the word about this rather highbrow blog.
Click this photo to visit the Brian Williams Tie Report blog
My friend Kyle (over at TheMusicYouShouldHear) randomly found this ad online the other day and claims it’s me at age 30. Agree or disagree?
Hey everyone, check out this new blog started up by a bunch of my friends–
If you’re a big music appreciator, hit this site up often and listen to or watch some of the ridiculously awesome stuff they post!
No, not holy, but holey. I started thinking about why Swiss cheese has holes and of course, Wikipedia came through for me like always. Here’s the explanation:
Swiss cheese is the generic name, in Australia, New Zealand, Canada and the United States, for several related varieties of cheese, all of which resemble the Swiss Emmental. Some types of Swiss cheese have a distinctive appearance, as the blocks of the cheese are riddled with holes known as “eyes”. Swiss cheese is known for its nutty, bittersweet taste.
Three types of bacteria are used in the production of Emmental cheese: Streptococcus salivarius subsp. thermophilus, Lactobacillus (L. helveticus or Lactobacillus delbrueckii subsp. bulgaricus), and Propionibacter (P. freudenreichii or P. shermani). In a late stage of cheese production, the Propionibacter consumes the lactic acid excreted by the other bacteria, and releases carbon dioxide gas, which slowly forms the bubbles that develop the eyes. Swiss cheese without eyes is known as “blind.”
In general, the larger the eyes in a Swiss cheese, the more pronounced its flavor; this is because the same conditions that lead to large eyes—longer aging or higher temperatures—also allow the bacteria and enzymes to produce a stronger flavor. This poses a problem for makers of pre-sliced Swiss cheese, the most popular category in the United States. Cheese with large eyes doesn’t slice well, sometimes coming apart in mechanical slicers. This costs time and money and is one reason why US manufacturers usually produce a product less aged and flavorful than imported cheeses of the same style.
Baby Swiss is another related cheese, often found in the US. Made by substituting water for the milk’s whey to slow bacterial action, baby Swiss cheese has smaller holes and a milder flavor. Baby Swiss is often made from whole milk.
Lacy Swiss is a further variety of US small hole Swiss cheese made with low fat milk
The Largest manufacturer of Swiss cheese in the world is Brewster Dairy, Located in Brewster, Ohio.
[information from Wikipedia]
I am a big Obama supporter, that’s pretty obvious. But I take issue with the following headline on HuffingtonPost.com:
Bad taste… Ought we measure our Commanders-in-Chief through this lens?
eatonsquare.wordpress.com 