#Meat Processing Guidelines

[this-is-my-main-i-follow-from]

Chef WK, lead charcuterie specialist in Alberta Canada

Table of contents

1. Control Program Requirements for Fermented Meat Products

2. Facility and Equipment Requirements

3. Starter Culture

4. Chemical Acidification

5. Water Activity Critical Limits

6. Time and Temperature for Fermented Products

7. Fermentation Done at a Constant Temperature

8. Examples of Degree-hours at constant room temperatures

9. Fermentation Done at Different Temperatures

10. Fermentation done at Different temperatures

11. What happens if fermentation fails to hit critical limit?

12. E. coli and Salmonella Control in Fermented Sausages

13. Options for E. coli validation

14. Option1; Heating

15. Option 2; pH, heating, holding, diameter

16. Safety and consistency

Control Program Requirements for Fermented Meat Products

The producer must have a program in place to assess the incoming product. This program should outline specifications for the incoming ingredients. This may include criteria including receiving temperature, farm/ supplier, lot code or packed on date, species/cut etc.

2. Facility and Equipment Requirements

Equipment used in the fermentation process must be included in the operator's prerequisite control programs. These must include the following elements:

Temperature in the fermentation, drying and smoking chambers must be uniform and controlled to prevent any fluctuation that could impact on the safety of the final product.

Fermentation, drying and smoking chambers must be equipped with a shatter resistant indicating thermometer, (or equivalent), with graduations of 1°C or less. If mercury thermometers are used, their mercury columns must be free from separations. All thermometers must be located such that they can be easily read.

Fermentation and smoking chambers must be equipped with a recording thermometer for determining degree-hours calculations in a reliable manner. Recording thermometers are also preferable in drying and aging rooms but, in these rooms, it may be sufficient to read and record the temperatures 2 times a day.

Drying and aging rooms must be equipped with humidity recorders in order to prevent uncontrolled fluctuations of the relative humidity. The only alternative to an automatic humidity recorder in these rooms would be for the company to manually monitor and record ambient humidity twice a day (morning and afternoon) every day with a properly calibrated portable humidity recorder.

For routine monitoring, accurate measurement electronic pH meters (± 0.05 units) should be employed. It is important that the manufacturer's instructions for use, maintenance and calibration of the instrument as well as recommended sample preparation and testing be followed.

When the aw of a product is a critical limit set out in the HACCP plan for a meat product, accurate measurement devices must be employed. It is important that the manufacturer's instructions for use, maintenance and calibration of the instrument be followed.

3. Starter Culture

The operator must use a CFIA approved starter culture. This includes Freeze-dried commercially available culture as well as back-slopping (use of previously successful fermented meat used to inoculate a new batch). When performing back-slopping, the operator must have a control program in place to prevent the transmission of pathogens from when using the inoculum from a previous batch to initiate the fermentation process of a new batch. These must include:

The storage temperature must be maintained at 4°C or less and a pH of 5.3 or less.

Samples for microbiological analysis must be taken to ensure that the process is in line with the specifications.

The frequency of sampling is to be adjusted according to compliance to specifications.

Any batch of inoculum which has a pH greater than 5.3 must be analysed to detect at least Staphylococcus aureus. Only upon satisfactory results will this inoculum be permitted for use in back slopping.

This can be an expensive and a time exhaustive process and is generally avoided due to food safety concerns. AHS does not allow back-slopping.

[Chef WK was in communication with the U of A to get his method, a starter mix, studied.]

4. Chemical Acidification

If product is chemically acidified by addition of citric acid, glucono-delta-lactone or another chemical agent approved for this purpose, controls must be in place and records kept to ensure that a pH of 5.3 or lower is achieved by the end of the fermentation process. These acids are encapsulated in different coatings that melt at specific temperatures, which then release the powdered acids into the meat batter and directly chemically acidulate the protein.

Summer sausage is a very common chemically acidified product. The flavor profile tends to be monotone and lacking depth. 

5. Water Activity Critical Limits

The aw may be reduced by adding solutes (salt, sugar) or removing moisture.

Approximate minimum levels of aw (if considered alone) for the growth of:

molds: 0.61 to 0.96

yeasts: 0.62 to 0.90

bacteria: 0.86 to 0.97

Clostridium botulinum: 0.95 to 0.97

Clostridium perfringens: 0.95

Enterobacteriaceae: 0.94 to 0.97

Pseudomonas fluorescens: 0.97

Salmonella: 0.92 - 0.95

Staphylococcus aureus: 0.86

parasites: Trichinella spiralis will survive at an aw of 0.93 but is destroyed at an aw of 0.85 or less.

The above levels are based on the absence of other inhibitory effects such as nitrite, competitive growth, sub-optimum temperatures, etc., which may be present in meat products. In normal conditions, Staphylococcus aureus enterotoxins are not produced below aw 0.86, although in vacuum packed products this is unlikely below aw 0.89.

6. Time and Temperature for Fermented Products

Certain strains of the bacteria Staphylococcus aureus are capable of producing a highly heat stable toxin that causes illness in humans. Above a critical temperature of 15.6°C, Staphylococcus aureus multiplication and toxin production can take place. Once a pH of 5.3 is reached, Staphylococcus aureus multiplication and toxin production are stopped.

Degree-hours are the product of time as measured in hours at a particular temperature multiplied by the "degrees" measured in excess of 15.6°C (the critical temperature for growth of Staphylococcus aureus). Degree-hours are calculated for each temperature used in the process. The limitation of the number of degree-hours depends upon the highest temperature in the fermentation process prior to the time that a pH of 5.3 or less is attained.

The operator is encouraged to measure temperatures at the surface of the product. Where this is not possible, the operator should utilize fermentation room temperatures. The degree hour calculations are based on fermentation room temperatures. Temperature and humidity should be uniform throughout the fermentation room.

A process can be judged as acceptable provided the product consistently reaches a pH of 5.3 using:

fewer than 665 degree-hours when the highest fermentation temperature is less than 33°C;

fewer than 555 degree-hours when the highest fermentation temperature is between 33° and 37°C; and

fewer than 500 degree-hours when the highest fermentation temperature is greater than 37°C.

This means that as the temperature increases, the amount of time that you have available to reach 5.3 or under is shorter. The warmer the temperature, the sharper the log growth phase of bacteria, which equates to more overshoot in lactic acid production, faster.

8. Examples of Degree-hours at constant room temperatures

Example 1:

Fermentation room temperature is a constant 26°C. It takes 55 hours for the pH to reach 5.3.

Degrees above 15.6°C: 26°C - 15.6°C = 10.4°C Hours to reach pH of 5.3: 55 Degree-hours calculation: (10.4°C) x (55) = 572 degree-hours

The corresponding degree-hours limit (less than 33°C) is 665 degree-hours.

Conclusion: Example 1 meets the guideline because its degree-hours are less than the limit.

Example 2:

Fermentation room temperature is a constant 35°C. It takes 40 hours for the pH to reach 5.3.

Degrees above 15.6°C: 35°C - 15.6°C = 19.4°C Hours to reach pH of 5.3: 40 Degree-hours calculation: (19.4°C) x (40) = 776 degree-hours

The corresponding degree-hours limit (between 33 and 37°C) is 555 degree-hours.

Conclusion: Example 2 does not meet the guideline because its degree-hours exceed the limit

9. Fermentation Done at Different Temperatures

When the fermentation takes place at various temperatures, each temperature step in the process is analyzed for the number of degree-hours it contributes. The degree-hours limit for the entire fermentation process is based on the highest temperature reached during fermentation.

Example 1:

It takes 35 hours for product to reach a pH of 5.3 or less. Fermentation room temperature is 24°C for the first 10 hours, 30°C for second 10 hours and 35°C for the final 15 hours.

Step 1

Degrees above 15.6°C: 24°C - 15.6°C = 8.4°C Hours to reach pH of 5.3: 10 Degree-hours calculation: (8.4°C) x (10) = 84 degree-hours

Step 2

Degrees above 15.6°C: 30°C - 15.6°C = 14.4°C Hours to reach pH of 5.3: 10 Degree-hours calculation: (14.4°C) x (10) = 144 degree-hours

Step 3

Degrees above 15.6°C: 35°C - 15.6°C = 19.4°C Hours to reach pH of 5.3: 15 Degree-hours calculation: (19.4°C) x (15) = 291 degree-hours

Degree-hours calculation for the entire fermentation process = 84 + 144 + 291 = 519

The highest temperature reached = 35°C

The corresponding degree-hour limit = 555 (between 33°C and 37°C)Conclusion: Example 1 meets the guideline because its degree-hours are less than the limit.

10. Fermentation done at Different temperatures

Example 2:

It takes 38 hours for product to reach a pH of 5.3 or less. Fermentation room temperature is 24°C for the first 10 hours, 30°C for the second 10 hours and 37°C for the final 18 hours.

Step 1

Degrees above 15.6°C: 24°C - 15.6°C = 8.4°C Hours to reach pH of 5.3: 10 Degree-hours calculation: (8.4°C) x (10) = 84 degree-hours

Step 2

Degrees above 15.6°C: 30°C - 15.6°C = 14.4°C Hours to reach pH of 5.3: 10 Degree-hours calculation: (14.4°C) x (10) = 144 degree-hours

Step 3

Degrees above 15.6°C: 37°C - 15.6°C = 21.4°C Hours to reach pH of 5.3: 18 Degree-hours calculation: (21.4°C) x (18) = 385.2 degree-hours

Degree-hours calculation for the entire fermentation process = 84 + 144 + 385.2 = 613.2

The highest temperature reached = 37°C

The corresponding degree-hour limit = 555 (between 33°C and 37°C)

Conclusion: Example 2 does not meet the guidelines because its degree-hours exceed the limit.

11. What happens if fermentation fails to hit critical limit?

What happens if the batch takes longer than degree-hours allows? For restaurant level production, it's always safer to discard the product. The toxin that Staph. Aureus produces is heat stable and cannot be cooked to deactivate. In large facilities that produce substantial batches, the operator must notify the CFIA of each case where degree-hours limits have been exceeded. Such lots must be held and samples of product submitted for microbiological laboratory examination after the drying period has been completed. Analyses should be done for Staphylococcus aureus and its enterotoxin, and for principal pathogens, such as E. coli O157:H7, Salmonella, and Clostridium botulinum and Listeria monocytogenes.

If the bacteriological evaluation proves that there are fewer than 104 Staphylococcus aureus per gram and that no enterotoxin or other pathogens are detected, then the product may be sold provided that it is labelled as requiring refrigeration.

In the case of a Staphylococcus aureus level higher than 104 per gram with no enterotoxin present the product may be used in the production of a cooked product but only if the heating process achieves full lethality applicable to the meat product.

In the case where Staphylococcus aureus enterotoxin is detected in the product the product must be destroyed.

12. E. coli and Salmonella Control in Fermented Sausages

Business' that manufacture fermented sausages are required to control for verotoxinogenic E. coli including E. coli O157:H7 and Salmonella when they make this type of product. This includes:

establishments which use beef as an ingredient in a dry or semi-dry fermented meat sausage;

establishments which store or handle uncooked beef on site;

Establishments which do not use beef and do not obtain meat ingredients from establishments which handle beef are not currently required to use one of the five options for the control of E. coli O157:H7 in dry/semi-dry fermented sausages. 

Any processed RTE product containing beef or processed in a facility that also processed beef, must be subjected to a heat treatment step to control E. coli O157:H7. Heating to an internal temperature of 71°C for 15 seconds or other treatment to achieve a 5D reduction is necessary. This is a CFIA requirement and is not negotiable.

Uncooked air dried products produced as RTE, must meet shelf stable requirements as detailed for Fermented-Dry products.

13. Options for E. coli validation

Without lab testing, the two main methods of validation are with heat treating by either low temp and a long duration, or various hotter processing temperatures for a shorter timeframe.

A challenge study to validate a process can take 1 year and over $100,000!

14. Option1; Heating

15. Option 2; pH, heating, holding, diameter

16. Safety and consistency

The aw and pH values are critical in the control of pathogens as well as to ensure shelf-stability in all semi-dry and dry fermented meat products. Each batch must be tested for aw and/or pH in order to verify that the critical limits are met.

Although aw measurement is mandatory only for shelf stable products, it is strongly recommended that the producer determine the aw values achieved for each product type they manufacture and for each product. Once this has been established, frequent regular checks should be made to ensure consistency. In the U.S., they rely on moisture to protein ratio and have set targets. This lab-tested value is a direct correlation of the % water to % meat protein and not aw. This gives more consistency to common names. For example, to legally call a product "jerky" it must have a MPR of 0.75:1 or lower. Remember your ABCs:

Always be compliant. 

-AND-

Documentation or it didn't happen.

(tags)

Charcuterie,Fermented Meat,Food Safety,Starter Culture,Chemical Acidification,Water Activity,Fermentation Process,Degree-Hours Method,Foodborne Pathogens,Meat Processing Guidelines,Chef WK Alberta Canada,Food Industry Standards,pH Critical Limits,Thermal Processing,Food Preservation,Food Microbiology,Sausage Fermentation,Charcuterie Expertise,Fermented Meats ,Food Safety Standards,Food Processing Guidelines,Starter Cultures,Chemical Acidification,Water Activity (a_w),Critical Limits,Degree-Hours Method,Foodborne Pathogens,Meat Processing Equipment,Processing Facility Requirements,Hazard Analysis and Critical Control Points (HACCP),Food Preservation Techniques,Temperature Control,Pathogen Reduction,Food Industry Compliance,Documentation Practices,Heat Treatment,pH Control,Food Stability,Consistency in Production,Microbial Testing,Real-time Monitoring,Process Validation,Regulatory Requirements,Verotoxigenic E. coli,Lethality Standards,Product Labelling,Spoilage Prevention,Enterotoxin Detection,Shelf-Stable Products,Moisture to Protein Ratio (MPR)

[borkus28]

5 Steps to Ensure Food Safety in Meat and Fish Processing 2025

>>> 5 Steps to Ensure Food Safety in Meat and Fish Processing 2025 #FishProcessing, #FoodHandling, #FoodSafety, #FoodSafetyGuidelines, #MeatProcessing #Articles https://equipment7.com/articles/5-steps-ensure-food-safety-meat-fish-processing-2025/

[chaotic-minds-think-alike]

Finally got around to finishing this houugh... it was a lot of work but I really like the end result!! Naturally, I'll try my best to list some of the thoughts I have in mind for these guys below. Long post ahead!

These lizards are intended to be ALMOST fully arthropod-like but due to my lack of understanding of bug anatomy and creative liberties, they are in that gray spec bio area so don't take any inconsistencies too seriously (or rather, fuck logic, and accept them how I describe them regardless)

Inspirations: - my lesser detailed lizard design - my friend's slugcats - wasps for the head contours, various insects for the exoskeleton guidelines, caterpillars, various stylistic slugcats across the #rainworld tag - the burning need for something more detailed and cool in my drawing vocabulary

The actual meat of the post; extra facts: - Lizards are related to slugcats (in my au, if you wanna call it that?) or at least the very early version of them. This idea is borrowed from this post and in my au, lizards evolve a similar tail to a slugcat's to aid in propelling themselves through tight spaces, acting as a 5th limb. - Similar to my old vulture post, lizards share a similar lifecycle. The majority of the larval stage is spent underground and in tight spots, far from their main predator. Lizard larva will undergo pupation similar to how beetles do, leaving behind broken cavities in pipes where carnivorous plants favor to take root. Additionally to the vulture's terrible parental drive, they often mistake their own larva for lizard hatchlings. - A lizard's skin is leathery and retains moisture for quite a while. Some lizards have a thicker layered mantle than others, allowing them to take punctures to the abdomen and still recover. - Not pictured, but will be described, are a few outliers to the standard lizard body plan. Caramels have muscular hind legs akin to a grasshopper but this means their legs cannot slot together and thus they have a wider leg splay than other species. Eels and salamanders are not lizards but lizard mimics. Yellow lizards' antennae attach to a hump on the snout rather than the rear of the head as seen here. Cyan lizards' mantles are more square shaped due to their leap drums on either side of their bodies and have a 3rd mantle that runs the length of their tail and caps the tailtip. - Cyan lizard's organs are called leap drums and act similarly to our lungs. They are a ring of muscle which contracts and acts as a spring loaded mechanism to propel the creature via combustion through a mysterious chemical process. Because the color of debris left behind during a leap share the same color as the lizard, perhaps they are discarded scales, formerly in place to protect the cavities housing the explosion. - They have similar organs to vertebrates within their abdomen, probably surrounded by cartilage. (not that important, I haven't thought that much about this) - (More may be added later as I remember)

[icyg4l]

PAC: What Upgrades are Coming Into Your Life?

Hello beautiful people, so sorry for the delay on readings. I've been really distracted lol. But tonight marked the end of the $5 4/20 weekend sale. I am grateful for those who have purchased a reading. Now, if you would like to purchase a reading, please read my guidelines and let me know! (They will be regularly priced until another sale comes along). Now, this weekend’s PAC will be all about the upgrades that are coming in your life! Whether that’s in your career, home, family, finances, love, etc. We’ll find together! So without further ado, please pick your Megan baby. 🤭

Top Left-to-Bottom Right (1-4):

PIle One, I feel like things have been getting hectic in your life. I think that this is a group of people who can get easily distracted by the small things. A lot of you are going through a breakup/separation from someone that betrayed you or love bombed you. I can feel my throat tightening as I’m typing this. I’m sorry, Pile One but this is a blessing in disguise. I think that this will be a death/rebirth period for you. I am seeing snippets of the Hiss video, specifically when Megan is dressed in all silver. I think you will come out stronger than ever. When I say stronger, I mean you will be less tolerant with other people’s bullshit and having better boundaries. I feel like someone tried to dominate you and as a result, it ruined your self-esteem. I see you taking some time to yourself and realizing who the fuck you are. You need to know that things will get better. Anything that happens over the course of the next seven days is meant to happen, Pile One. 

Cards Used: The Empress (RX), Prince of Cups, 7 of Swords, Strength, The Hermit, 3 of Swords (RX), The Magician, Temperance (RX), The Lovers (RX). 

extras: “bovine”. playing the dozens. hbcu bound. 1H lilith. a full shopping cart. laughter.

Pile Two: If you suffer from insomnia, you will absolutely start to get better sleep. Pile Two, you’re such a smart worker. I know you don’t like to work hard, and you will be getting a reward for that. I see a promotion coming your way. If you have a boss that has an explosive temper, I see that this will happen within the next three weeks. Your life also seems chaotic like Pile Two. You also seem like the obsessive type. I feel like this is a pile full of nightowls as well. Part of your upgrade process will mean embracing your shadow side. I think that you have some trouble with other women (if you’re a woman), or having trouble embracing your soft side. It is okay to be vulnerable. I also see if you’re on the search for a new car, then a woman will co-sign a loan for you. It seems like you will be changing from the inside out. The longer it takes for you to address the issues that you have going on internally, the longer the results will come. I am seeing that when you finally decide to open up and be vulnerable, the physical changes will manifest. For example, if you want longer hair, your hair will grow two inches. If you want to change your life, change your mind Pile Two. And I’d recommend you look up the term ‘limerence’. Start making changes to become more grounded and less clouded by delusions, fantasies and looping thoughts about stuff that does not exist in your reality. It’s time to let them go, Pile Two.

Cards Used: 4 of Cups, Queen of Cups, The Chariot, Ace of Discs, 3 of Discs, The Devil, King of Cups (RX), The Tower, 9 of Swords

extras: listening to nightcore. “egoic”. meat market. fresh beat band. beauty shop (2005). picker-upper.

Pile Three: Your hard work is finally going to pay off. You’ve been obsessing over your work and dedicating so much of your time to it. It is finally going to receive some recognition because you decided to not give up on your dreams. As a result, I see that your dream lifestyle will be well-funded. If you’re an artist or a clothing designer, this will especially resonate with you. The amount of time that you spent on your passion will be appreciated by many eyes, Pile Three. If you’ve been having a hard time accepting someone for who they are, or if you have been struggling with your emotions in general, I see that you will get a handle on it. And also, if you’re looking for a vendor, you will find one! You are being called to continue to focus on your craft. I am channeling this interview of GloRilla where she says that she abstained from relations with men, partying and alcohol for sixty days before she blew up. Then FNF was released, and that marked the start of her mainstream journey. So, keep going baby!!

Cards Used: Wheel of Fortune, Strength (RX), 5 of Cups, Queen of Cups, 7 of Cups, Princess of Discs, The Devil, 3 of Discs, Temperance, The Star

extras: christina aguilera. spiders. a series of unfortunate events. award shows.

Pile Four: The only way that you can learn from your mistakes is if you actually implement the lesson into your life, Pile Four. I can tell that you’re stubborn. Once you really understand that nothing can change if YOU don’t move things around, you will know how powerful you are. Some of you may have a really thick (and attractive) accent. I think that you can use this to your advantage to make things shake for you. Pile Four, do you really know yourself? Like outside of the things that you do and have, who are you? It is time for you to do some soul searching, my love. It feels like I am talking to a shell of you. I think that the upgrades that are coming in will involve other people. You will find someone who helps you embrace your rawest, natural self. I also think that you will be interested in fitness and will find a workout partner. Investing in yourself physically will impact you emotionally. You do not need to go back to your old self because they’re gone. Take pride in this new you. I feel that your spirituality will strengthen as well. Your boundaries will grow stronger, and as this happens, you will lose more friends unfortunately. But I don’t think you’ll be affected by it. Overall, I feel like this pile will gain a lot of clarity and mental strength to start breaking generational curses and shedding old skin. You got this, Pile Four!

Cards Used: 8 of Cups, The Star, Death, 9 of Swords, 7 of Wands, The Fool, Temperance, Page of Wands, The Lovers

extras: “you smell good.” “be you.” jump by tyla. maison margiela. kick-ass. wwe.

[we-are-richard-lotf]

this shit terrifying whoever the mod is you’re doing an awesome job

I know this ask has been here since the beginning of the blog, but I think it is a nice time to finally answer this one.

Alright, so I decided to make this entire long post dedicated to explaining in full detail on what I did during the entire time the Richard blog was running. I just felt like you guys deserve to know what exactly comes to my mind during the process, and I just really wanted to talk and reflect about it, since it did took a bit of dedication and planning to pull it off. So, as a thank you for all the support (and for the hilarious reactions on the reveal), here is a fully detailed explanation on how, where, and why I made Richard.

Where did the inspiration come from?

Now, I do know that we already talked about this in one of the Mod QnA questions, however I do like to get more indepth with what exactly happened now that I can be more honest with y'all.

Yes, all of this IS still inspired because of Leonard [see this post]. It was a genuinely nice concept, since I have NEVER heard of non-human LOTF OCs, and it was GENUINELY creative and inspiring. In my infinite (autistic) creativity, I just decided to make a hivemind, and in just an hour, I made Richard.

Now, his exact character was kind of like a half-canon, half-OC since he IS based off of the ACTUAL beast in the book (aka the pig's head). It seemed really cool and interesting, so I played along. However, instead of claiming ownership publicly like the rest, I decided to be a little secretive over it, which brings us to another question:

What was Richard's lore exactly?

Richard's lore was mostly improvised on the spot, really. I just kind of set up a general guideline (for this case, I just basically flesh out what Richard's core identity is and what motives he has), and that is what pretty much helped me go through the entire creative process without running into problems. I recognized that most of the LOTF OC lore is kind of made up at the spot based on what the other might react unless they planned it, however I DID have interesting facts and things that I WISHED was utilized more during the whole runtime.

Richard isn't just a bunch of flies! In fact, he can actually attach himself into anything that the boys (or anyone on the island) think he is. His hivemind form IS the one he commonly uses (and his favorite one), but if we are realistically looking at the book, he was technically the dead pilot AND the pig's head. He is also the symbolic representation of decay and rot, and it doesn't even have to be anything ACTUALLY rotting either. He can also be the boulder, the fire, the wooden spears, the rosary, the skull— literally ANYTHING.

He is also essentially a nature documentor to the boys, as it has been such a long time that he has ever seen a human being —much less approximately thirty boys on the island — in years. He would have been very excited to observe them, as he has been dormant. Richard is basically like a nature documentor to these kids to observe their every move, every intention, every interaction, and perspective. Sometimes that documentor would throw a chunk of meat to the lions for kicks. In my opinion and interpretation, the beast is unfeeling, a third person, a narrator, a director. If you notice in the earlier days, however, he seems to be more of an active mocker, and it's because I was planning on making him more of a character that points out people's flaws in the most humiliating way possible, however I was planning on changing that and toning him down because it seemed too predictable.

I wished Richard was used more often, but I guess the reason why none of these were utilized more was because of the lack of opportunities presented. It felt really empty sometimes but hey, it was a good run.

Now for the part that I might have to yap a whole lot on:

The Creative Process

Now, this is where I talk about the process and operation I had to do— how I kept my identity hidden for so long, how I managed to fool a couple of people, my thought process on every single action I made, and why I did all of this.

It really all started when I got bored.

So I did made Richard, and I was like "man I would REALLY love to make this into my OC", and then the mischievous idea of making an OC blog with an anonymous mod came to my mind. You see, I kind of have done this kind of bit before back then, so I have slight experiences with this kind of thing (it WAS complicated tho since this was during a time of trauma and stress and it gave me an identity crisis so whaddya know). I decided to use that experience to make Richard, just messing around seeing if people could catch me.

Slowly, but surely, I did make Richard have some impact in the community. It's not that much, but it was worth the entertainment.

I pretended to just be a REALLY big fan to attract some attention from other people. I recommended him to people, reacted to his crazy responses and all that jazz, all the while being the mod. I got bored once again and decided to terrorize everyone by inserting Richard into their ask boxes instead of waiting for people to go to his ask box. It did get some nice buzz around, and just casually seeing the panic as everyone talks about how Richard got to them. Sure, there was multiple other blogs, but I got to most people atleast.

Now, I was part of this small investigation team dedicated to Richard, as I decided to join them because I was curious what they would uncover. Granted, I did help (and sometimes misdirected them) in the investigation, but it was so amusing and actually exciting to see how dedicated they are while having fun in the investigation, which is why I decided to start adding more ciphers in the mix. Of course, most of it will come to an end since the trend died down, and it was the most fun I had yet.

Most of it was just a mix of being a menace and improv, really. Sure, I acted performative and formal with my Mod persona, but it was all in good fun. If anyone was actually emotionally hurt or felt like I genuinely deceptively used this project as a way to manipulate anyone, I never mean it in a malicious way nor do I ever even intent to do so. I was actually pretty worried about this aspect, so I was making sure that no one was hurt during this, but seeing the initial reactions, no one seemed to be offended. Again, if anyone has any problems with me they can always slide up to my DMs and talk it there. I am not scary to talk to, dw.

My General Opinions

Honestly? I wished we could have done this a bit differently, even though Richard is decent as it is. My execution is okay-ish in my opinion.

I wished I could have leaned into the mystery and the menace and really push the boundaries, to make him a bit more well known. It's not that Richard is a bad character per say, I just don't think he is well known enough. I am satisfied with what happened, but I wished I could have collaborated with other creators on what Richard's lore is, but that might leak my identity.

Speaking of me, I feel CRINGED at my Mod posts. I think I tried way too hard with what I was doing just to get people keep looking, and I think that instant gratification is NOT great in hindsight. Sure, I was bored to death and I wanted to shake things up, but man.. I sometimes don't really like how I did it.

Overall? He's alright.

Would I do this again?

Maybe. It really depends what you think I will be doing in the future. Yes, I do have other accounts, but they are mostly multi-admins and I barely talk there, however I MIGHT plan on something interesting or two. It really depends what you are guessing.

This project kind of rekindled the creativity I have in my head, since it forces me to quickly think a lot. I find myself wanting to be in a different person's shoes, or even multiple at the same time. It just feels right for me. Whether or not it's morally correct is something I am still questioning myself.

Now, if someone tries to (theoretically) do this kind of thing, I don't really recommend it unless you REALLY know what you are doing. I don't want to dwell on this topic since this feels WAY too dramatic but srsly I don't recommend it unless you also want to have an identity crisis or smth. Your choice.

This project really gave me some awesome ideas and a LOT of fun, seeing people and knowing how they work, what makes them human, and what makes them tick. I am still everywhere, folks. Still do.

[dramalove247]

Pick Nine: Characters I Dream About

🐠 Dori's List

When playing a recent tag game, @nabi-unveiled mentioned that their "dream about" list would be very different from their favorite character list and that made us very curious. So we said, I'll show you mine if you show us yours! So they did! Here's @nabi-unveiled's Characters I Dream About and 🐈 Kat's list. This post will be mine :)

Wanna play too? Consider this your official invite! Just make sure to tag us so we can follow along ❤

Is it hot in here?

Let's go!

As usual, I spent WAY too much energy and time overthinking this list 😁 I also had to come up with some rules for myself. When you make your list, do it how ever you want. No need to follow my self imposed rules. Also, I apparently feel the need to explain some things about making this list for anyone actually interested. Skip ahead if you don't care to find out how my brain works! LOL. In my mid 40s, I learned some things about my current self while making this list.

Dori TMI Ahead

First, when trying to come up with my list, I hit an immediate wall when trying to decide who I want to dream about. If I let my dreams include myself, anxiety and other factors made me immediately uncomfortable and caused a momentary crisis if I am honest. What I like to think about is not the same as what I want to experience, apparently even in my imagination, so I needed to take myself out of the equation. In my list, I'll be dreaming about getting a bonus scene with their partner. 😜

My brain has decided it doesn't want to memory right now. I must be spending so much time and energy mentally living in what I am currently watching because I could only think of characters I have watched semi recently.

Also, I am apparently too lazy to be creative. Generally, I don't think of people in a sexual way unless given a reason. Something about their actions or words has to spark that thought process for me or I have to intentionally go there, it doesn't happen accidentally. So for that reason, when I ask my brain for this type of character, I am finding it harder to consider characters outside the more spicy series. They just aren't popping into my mind right now.

Since my brain is lazy and wants to think about only characters I have watched lately AND have shown me their sexy side, my list is apparently limited to the spicy thai BLs I have watched. 🤣

Notes about my preferences:

Bodies are bodies and although I find many of them beautiful and sexy and I enjoy looking at them, this does not directly connect to sex in my brain. For me, I need context of what those bodies are doing to connect those dots. For this reason, attraction to the physical image of a person will not give them access to my fantasies.

I'm need more than a pretty meat suit to be attracted to a human. It takes personality and usually some kind of emotional connection. A pretty package is just bonus.

In real life, I am a green flag girl. I have a DEEP love for my green flag characters, but I don't mind some red flags in my fiction. Butterflies come from the safety part of our brain, so sometimes a red flag is exactly what gets my sexy spidey senses tingling. 😜

Who made the list? I find desire sexy as hell. My favorite character to "dream about" will always be characters that know what they want, aren't shy about it, and enjoy being physical. These are characters I want to see lose themselves in their desire, whether through taking control or surrendering.

Finally, the Characters I Dream About in no particular order and only for today because I reserve the right to change my mind tomorrow 🤣

1) King from Bed Friends. King has no shame when asking for what he wants while also caring for the wants of his partner. He doesn't run from his desire even when what he desires changes from something physical into something more emotional. Love Uea in this series too, but he's holding back from fully leaning in to what he wants (initially and for reasons). So the guidelines I set for myself made this an easy choice for once. I spent way too much time thinking about these two while making this list and now I think I need to re-watch this.

2) Ming from My Stand-In. Ming's one of my favorite red flags. Also, one of my first BLs. His want turned to need in a way that had me pretty obsessed. I want some more please.

3) Great from 4 Minutes. My favorite Great when it comes to something I want to dream about is the original timeline Great. He is really just there for the pure enjoyment of the moment. Zero shyness or shame and doesn't even care about secretly being recorded. Frick... I need to re-watch this one too 🙄

4) Johan from Fourever You. Excuse me Sir, that was hot! We will not be discussing what that did to my sexy spidey sense 😳

5) Kant from The Heart Killers. Not going to lie, this one surprised me and I am both confused and not confident about his appearance on this list. This show is overflowing with characters that give themselves over to what they want with many that seem to fit my tastes/guidelines better; Style's over the top unquenchable need, the intensity of Fadel's early episode pent up energy, or Bison and is barely contained emotions that take over in the blink of an eye. Plus half the scenes we got of Kant, he was scared or overwhelmed by guilt, so he should be completely ruled out. Maybe I just want to see him back at episode 1, just there for the pleasure of moment. Or maybe I am fooling myself and it is really all about that top lip and butt grab! But I think he's the one I would want to see the most... right now... in this moment... I may change my mind in 30 seconds. Also, why am I so fascinated with his top lip?!? Like I need that in 3D.

6) Namping from Every You, Every Me. I can't talk about him. It was love at first sight and I desperately wish I could have seen him just give in and live in that moment. 😭😭😭 Fuck this show.

7) Meunfah from Your Sky. I just saw these two as the cutest ever, right up until they weren't. 😳 For someone that finds desire sexy, these two had me unhinged. Fah went from completely consumed by love to completely consumed by passion and I could watch these two all day. When trying to choose between the two, Fah won with his straight forwardness, how he is so tuned into his partner, and his self control when it's necessary. Though the way Teerak gets absolutely swept away makes me want to live in that body.

8) Phu from The Boy Next World. It's about how badly they want each other. And Cir has some unreal levels of self control when it comes to reigning himself in, which I apparently find hot as fuck. But this time, it's the way Phu hits the gas when Cir is trying to pump the breaks that I can't stop thinking about... today, in this minute.

9) my brain is done braining so I will go with an easy pick Lian from Cutie Pie. They spent so much time showing us beautiful loving scenes between these two, but I definitely dream about Lian letting go and getting lost in the intensity of his need for Kuea. 🥵

Honorable mentions that didn't make the cut:

Thame from ThamePo. Thame is 100% my every dream when it comes to a partner. If there was one character I could be, it would be Po. I WANT SOMEONE TO BE TIRED FOR ME!!!! Fuck. That show was relationship porn. And the butterflies I got when he touched Po's hand to hold it for the first time... my sexy spidey sense did things that defy logic or reason. And it may have taken him a minute, but once he decide to go for what he wanted, there was no hesitation.

Sian from Every You, Every Me. Damn my own self inflicted rules forcing me to choose between him and Namping. But it was a hard choice. Sian's don't give a fuck confidence and willingness to go after what he wants was hot as hell.

I really wanted a woman on my list and I know there are many that I could come up with if I gave it more thought, but I am tired. My lazy brain is filled with my current watches, which don't have any women I think of in this way. But one did come to find from a couple years ago... Dao Ming Zhuang from Meteor Garden. I was already in love with her badass self and then she showed up in front of my eyes dancing like that. I might be scared of her, but that's what would make it fun right?

@nabi-unveiled, thank you so much for playing along with us! Loved seeing your list ❤ People like you are what makes Tumblr so fun!

I showed you mine... your turn!

Wasn't going to tag anyone, but then I remembered I wanted to officially tag @my-rose-tinted-glasses after the last game! Come play if you want or feel free to pass 😁

[michipeachiii]

Meal Prep 101: Getting Started

For the past few months, we've been struggling to avoid takeout and honestly, gotten a bit too dependent on it. I want to stop that and make at least 90% of meals at home. The rule we're trying to set for ourselves is to only have take out once a week.

My husband is fine eating the same thing over and over again, I need variety cause I get bored quick.

This post is meant to explain my planning process and hopefully help those of you who may be struggling with similar issues. This series is a "this is what helps" guide and not so much a how to cook guide but as long as you can find recipes you like this should still work. I am not coming at this from a diet perspective either, this is very much focused on being practical, making use of what we have, and having stuff that's easy to reheat so that we don't feel like we have to resort to take out.

First things first is to take inventory of EVERYTHING. Well, maybe not everything but pretty close to it. (This includes the stuff you shoved to the very back corner of your pantry/cupboards) This is a great opportunity to get rid of expired or stale goods or prioritize any goods close to expiring. I like to write down a categorized list like so.

As you might be able to tell some things are missing, i.e oil, butter, spices, bread. The only reason for that is because these are things I commonly use and reach for so I don't feel the need to track it. You know your kitchen best, so adjust as needed.

This list can also be helpful to determine what you have enough of and what you should restock on. This might help you keep a backstock of shelf stable food.

If you have things that are close to expiring, how can you use them? How can they fit into a meal? Got some veggies that are going bad? Can you stick them into a stir fry? Roast them? A stew? A soup? Chop them up and freeze them for later? Personally, meal prepping is also about reducing food waste.

The thing that has made meal prepping easier is finding common ingredients in recipes. Especially when it comes to fresh veggies or meat. It minimizes the chance of ingredients going bad because you took too long to use them.

Establish your guidelines and goals before you start.

Fruits tend to go bad in our house before we eat them. To combat that, if I know I'm not gonna have the energy to wash and cut them, I don't buy them during that shopping trip. If I do buy them, I make myself wash and cut them within 2 days of buying. I also learned that if I don't put it in a clear container, it gets ignored.

I don't like to let cooked food sit in the fridge longer than 3 days. Keep that in mind when making food and plan ahead. If you don't want to freeze food be mindful of how much you cook and if you are gonna freeze make sure you have the right containers or storage bags. Make sure you have a way to label and date anything you freeze. And if you're gonna freeze anything portion it out! You don't want to end up with a giant brick of food to defrost or chisel away at.

When I shop I want to make sure every ingredient has a purpose/use. Planning out what I'm buying helps me not end up with a bunch of food items I don't know how to put together into a meal. Ordering groceries online also makes it easier to stay on track.

[pinkchampagne]

♡ 365 Soft ♡

Pink Champagne's Personal Development Plan

updated december 6, 2024

this is my version of 75 Hard, modified for a realistic approach to long-term personal development and self-improvement. though i was inspired by the structure of 75 Hard, this isn't a short-term challenge. i've organized this plan as a lifestyle blueprint that can be continued for longer than 75 days.

unlike a crash diet or a challenge intended to be started and stopped over and over again, this set of guidelines can be easily implemented into one's life, and here’s why:

i will not lie and say i don't care about physical appearance, but the focus of this strategy is to feel better and improve overall health. my plan explicitly outlines which foods to gravitate towards and which to cut back on. there are no bad foods; this is just what works for me.

crash diets and workout challenges might produce the superficial results you want, but implementing a health strategy that focuses on the big picture is more beneficial in the long run. i’m easing into it, allowing cheat days, and not setting a 75-day timeline. give yourself grace and celebrate your wins.

i love the basic concept and structure of 75 Hard, however, progress pictures are generally most helpful for those who are trying to improve their physical appearance. since this is a long-term plan prioritizing health over appearance, i replaced this section with one on consistency in general, focusing on routines and habits. i also added a self care section because that’s extremely important to me. i will continue updating this post.

with healthy habits comes a healthy body and mind. take care of yourself and you will reap the benefits, mentally and physically.

🫧 DIET

alcohol:

weekends only

never alone

water between drinks

no shots/shooters/bombs etc.

5 drink limit

be mindful of who you're with; do they encourage good habits/behavior?

cut back on the following significantly:

sugar

dairy

carbs

red meat

processed foods

caffeine

exceptions: feta, parmesan, greek yogurt, kefir, mayo, bacon, honey, matcha, celcius

notes:

begin taking marine collagen and chlorophyll for skin and hygiene

increase fruits and veggies: romaine lettuce, tomatoes, green peppers are my focus right now.

increase protein intake: chickpeas, peanut butter, eggs, black beans.

honorable mentions: oats, blueberries, avocado, sweet potato, carrots, broccoli, spinach, kale, white meat, kombucha

🫧 WATER

100 oz a day. i'm purchasing a brita faucet filter and a new water bottle to encourage this goal.

🫧 WORKOUT ROUTINE

mondays, wednesdays, fridays:

30 donkey kicks, each side

30 fire hydrants, each side

3x

tuesdays & thursdays:

30 second plank

30 second side plank, each side

30 crunches

3x

notes:

sometimes i do my ab workout on saturday or sunday as well to get a third one in.

i plan on working cardio and physical therapy exercises into this routine eventually.

i’m thinking of purchasing a home pilates reformer!

🫧 SELF CARE

skin

wash face twice a day + use zit stickers

rhassoul clay/charcoal/honey face masks

sheet masks

actually use my quartz roller

ice roller, gua sha, steamer

red light therapy!!

body

exfoliating body scrub

first aid beauty kp bump eraser for legs

glycolic acid for legs + under arms

pumice stones for feet

misc.

continue getting hair cut every month and a half

be more consistent with brow waxing

get rid of old clothes + build new wardrobe

🫧 KNOWLEDGE AND GROWTH

daily podcast playlist

personal development podcasts & youtube - listen to at least one ep/vid a day

date yourself instead podcast – lyss boss

hail yes podcast

hailey gamba on youtube

thewizardliz on youtube

tam kaur youtube + self obsessed podcast

books - 30 minutes a day

freedom is a constant struggle - angela davis

a people's history of the united states - howard zinn

i'm taking book and podcast recs!

🫧 CONSISTENCY

follow budget

follow morning, evening, bedtime, and weekend routines

meal prep for weekday lunches: couscous salad with chickpeas, feta, sundried tomatoes and white wine vinegar + lemon juice dressing

create & post content every day ♡

[hools]

Sorry if this is a weird question, but how do you come up with your drawings? What does through your mind while making them? I find your compositions so gorgeous and intriguing but I can't really figure out how you approach things since everything's very shifty and abstract. It's really gorgeous work, I'm so glad I discovered your art :,)

hey first of all this isnt a weird question at all & i'm really glad you enjoy my art heheheheheehe. there's an incoming large largely unformatted block of text that i hope you dont mind!

Honestly there are a billion things going through my mind at a time while I'm drawing and they all sort of bump into each other and cancel each other out like opposing particles. If you've seen any of my streams i'm usually very fast and iterative in a lot of my process and i rarely ever slow down even past the early parts like thumbnailing and sketching. i kind of let my hands do the talking more, yknow? but even then theyre never talking about a single thing at a time. everything interacts with everything, which is probably why i always end up getting lost and meandering. composition is not independent from color & value and neither are they from texture and perspective. its hard thinking of all of the ways they mesh and react to one another so i spend less of my energy thinking and more of it doing, and then assessing once something interesting comes about it. i guess then i prioritize my Hand Movement Actioning and Eye Vision Seeing over my Brain Neuron Assessing. but even though iterations can come and go quick this kind of informed throwing-against-the-wall isn't really the Fastest. but its fun. and you get to stuff all the unused ideas in your pocket for later.

even though i did say how connected everything is i always seem to start with composition. it kind of affects and informs everything the most at least on an individual piece level. with thumbnails & composition in general i think youre supposed to think huge right. so i Always think huge. push everything as much as you can. start with a crazy angle (not necessarily angle meaning "perspective" but like an angle between two lines) and border your scene within it. take an already steep foreshortening and steepen it further with the transform tool & see what shapes form from the empty & filled space. shrink your subject to only fit 3/4ths of the canvas and build around it to make it work. blow things up (enlargen) and blow things up (remove & obliterate). with composition you have so much room for fuckery if you give yourself the grace to accept the fuckiness.

and i guess this freedom to fuck around and iterate and build and build and build upon comes from how most of the time my initial ideas are very. vague? abstract like you've said. sometimes its Just a song or a song lyric and nothing else (no characters to attach to just the feel and my gut). sometimes its a less than 5 word phrase i felt strongly about throughout the day. in my me-only discord server i have messages in #to-draw channel that just say shit like "something about guitar straps" "thanks for knowing me!" "angel don't look at me" "DITHER QUEEN" (<-been meaning to make something with that). for things that have specific guidelines i spend more time thinking conceptually (the "rare animal" coelacanth drawing being an example) but otherwise it mostly comes out after. again. the first strokes. after you put the meat and bones on the canvas. an artist at a workshop i was at last year when i was in my own head about Needing to have a fleshed tangible Profound concept before being able to start something told me not to underestimate the stories that can be told just by your hands. and i think thats what stuck with me the most.

& one last thing i wanna mention is how despite how much i revel in the chaos of the process ive found how important limits are. i don't like cutting back on everything but i like cutting back on some things. sometimes i cut out backgrounds for solid fills and i love them that much more. sometimes i have little subconscious rules in a piece that i try not to break to keep a little level of consistency. if somethings a big wonderful mess already then i love a limited pallet and i love keeping parts empty and i love being able to breathe a little. yknow. but still go over the top in the other parts you have so much permission to. less is more but have a little more in your art than less. YKNOW?

but yeah thanks again for your kind words and wanting to listen to me talk. i havent been drawing much at all so these arent too fresh on the mind but i think i got a lot of what i wanted to say out. i hope u and others can get things out of this! if i made any sense <3

[persephinae]

the hill i will fucking die on is that poor people deserve good fresh food

i don't caaaaaaaaarreeeeeeeeeeeee that your schwebels is fine or your shakey cheese is fine as well

i'm saying poor people deserve fresh baked bread at the same price point as schewbels and other sandwich breads (which has fucking corn syrup in it)

i'm saying poor people deserve good, fresh, REAL cheese not processed with wood/plant cellulose to keep it fresh longer

i'm saying poor people deserve canned tomatoes that doesn't have fucking corn syrup or additives in it. it should be just FUCKING TOMATOES. look at imported italian tomatoes - it's JUST FUCKING TOMATOES

i'm saying poor people deserve access to fresh meat and fish, and not processed fish sticks or hamburger helper

i grew up extremely poor eating fucking hamburger helper and tuna casseroles and all that extreme poor people shit, so i know what I'm talking about when i TELL you that poor people shit does not compare to real food once you escape poverty

i'm SAYING why should rich people be the only ones who can access good food

you are being sold a lie and then in spite and self denial tell yourselves that your food is just as good as real food and it's NOT.

we should all be working to make sure everyone has access to good quality food and i will fucking die on this hill idc idc

and now with tr*mp getting rid of FDA guidelines everyone should be DEMANDING better quality food and i'm not joking

[gkyoyukinona]

How to Write an Essay (Without Losing Your Sanity lol)

The essay. That dreaded form of writing that often brings out feelings of fear, dread, and confusion. But fear not! Writing an essay doesn't have to be as terrifying as it seems. Whether you're a student or someone who just got stuck with a writing assignment, i am here to guide you through the process. Get ready to unlock the mystery of essay writing in a very simple way.

Step 1: Understand the Prompt

First things first: Read the assignment. I know, I know—this sounds too easy, but you'd be surprised how many people skip this crucial step. Understanding the question you're being asked is the foundation of your entire essay. You wouldn’t build a house without a blueprint, would you? (Unless you’re a DIY enthusiast)

Ask yourself:

What is the essay asking me to do? Analyze? Argue? Explain?)

Are there specific guidelines or requirements? (Word count? Format? Citation style?)

What’s the purpose of the essay? (Are you informing? Persuading? Telling a story?)

Step 2: Research Like You’re the Next Sherlock Holmes

You may be tempted to skip this part and just write whatever comes to mind. Big mistake! Essays are all about backing up your ideas with solid evidence. So, channel your inner Sherlock Holmes and start researching.

Use reliable sources (we’re not citing Wikipedia here, folks).

Take notes and organize your thoughts. This will save you from diving into a writing frenzy and realizing halfway through that you’ve completely lost track of your argument.

Look for a variety of sources—books, articles, interviews, or anything that feels appropriate for your topic.

Once you’ve done your research, take a deep breath and let the facts fill your brain. You’ll need them in the next step.

Step 3: Make an Outline

Okay, you’ve got your research, and now it’s time to plan out your essay. The outline is like a map that keeps you from wandering into the unknown wilderness of “I don’t know what I’m doing anymore.”

There are different ways but this is how I make the most simple outline for my essay

Introduction: This is where you grab your reader's attention. Start with a hook—something that piques curiosity or makes them think. A quote, a question, or even a joke (that’s relevant, of course).

Body Paragraphs: These are the meat of your essay. Each paragraph should cover one main idea. Start with a topic sentence, support it with evidence, and wrap it up with an analysis. Rinse and repeat.

Conclusion: Time to bring it all home! Restate your main points, tie everything together, and leave your reader with something to think about. And please, for the love of all things good, don’t just copy-paste your introduction.

Step 4: Write the First Draft (Embrace Imperfection)

Now, it's time to write! Don’t worry about making it perfect just yet. The goal is to get your thoughts down on paper. You can always clean it up later.

Here are a few tips:

Write freely. Don’t censor yourself—let your ideas flow.

Use transition words like "however," "for example," and "in conclusion" to connect your ideas smoothly.

Don’t obsess over grammar and spelling in the first draft. You’ll have time for that later.

Now once you're done writing drafts think of some title ideas related to the topic of your essay. Remember a catchy title is necessary as it serves the first impression of your write up. ( Some of you may do this before starting your essay and i really admire you for that becoz for me thinking title take hours )

Step 5: Edit Like You’re a Grammar Ninja

Once you’ve got your first draft, it’s time to put on your editing hat. You know, the one with the sharp sword of logic and the shield of perfect grammar.

Check for clarity. Does everything make sense? Is your argument easy to follow?

Grammar and punctuation: This is where you get to play the detective. Look for missing commas, awkward sentences, and spelling errors. Use apps or Google to check your grammar

Step 6: Polish and Submit (The Final Touches)

Now that you've edited your masterpiece, it's time for the final touches. Ensure your essay follows the required format and citation style (MLA, APA, Chicago—pick your poison).

Take one last look at your essay:

Are your paragraphs well-organized?

Is your argument clear?

Is your spelling flawless?

Congratulations! You've now survived the essay-writing process and emerged victorious.Keep practicing, and soon, you'll be an essay-writing pro—no sweat, no tears, just a few cups of coffee and maybe a well-timed joke.

Good luck, and happy writing!

Visit this link to see my essay and other writeups on Instagram

https://www.instagram.com/gkyoyuki.nona?igsh=Mzhxa2c5ZjNpY2kx

[follow-up-news]

Eat more beans, peas and lentils as protein sources and decrease consumption of processed and red meat — those changes are among the recommendations detailed in a new report suggesting potential updates to U.S. dietary guidelines. The guidelines are changed on a five-year schedule, and the new set is expected to go into effect next year. The report, released Tuesday, comes from an advisory committee to the Agriculture Department, made up of 20 professors in the public health and medical sectors. The committee proposed that the updated guidelines, which would remain in effect into 2030, should emphasize plant-based proteins and encourage people to eat more whole grains and decrease their intake of sugary drinks, sodium and processed foods.

[acti-veg]

I am not vegan but for the past few years my discomfort towards death of animals have increased bit by bit…one part of me truly believes that animals eat animals and we are animals, and it all fits into a cycle of life etc, and that although commercial agriculture doesn’t fit into this idea, eating animals isnt actually bad; another part of me flinches everytime i see an animal die. I think i am turning more towards veganism everyday, but I also have a lot of health issues (one that requires me to eat a lot of protein, for example, and another that prevents me from eating anything that has gluten in it) so do you have any recommendations for eating higher protein food, and without eating huge meals by volume? Are protein shakes my only option here? For reference, i am supposed to be eating 180-210 g of protein everyday, and even on a meat eater diet I can’t reach it most days. You have a lot of interesting guidelines that Ive been looking into, and i was wondering if you would have more suggestions if i asked. Thank you for your time

Hey anon, thanks for getting in touch!

I just want to address the ‘cycle of life’ thing before I offer more practical advice. We breed and slaughter trillions of animals, most of whom we have selectively bred to be unrecognisable as any natural creature. We wrap their flesh in plastic and buy it from the supermarket, disrupting natural cycles in the process and killing off natural predators to protect our livestock. This is about as far from any natural conception of a ‘cycle of life’ thar can be imagined.

Humans are just not part of that cycle anymore, at least not in rich, consumer societies. We possess awesome technology, we have driven many species to extinction, and replaced them with species that serve our interests. There is no version of a ‘circle of life’ that includes humans living in industrial societies in any way that makes sense.

Regarding protein, I try to get about 180g myself for the gym, I fall short some days but I can assure you that it is very possible. I have a post outlining some good options here, I’d particularly recommend lentils, beans, chickpeas and tofu. I’d also add soy chunks to that, they’re 50g per 100g, gluten free and very cheap.

Unless you’re eating large quantities of high protein foods, I can’t see you hitting that sort of range on any diet without using protein shakes. They’re just a very easy way to pack in a lot of protein without having a lot food. I used Protein Works Vegan Protein, it’s 25g per scoop. You can just do two scoops with water for 50g but I tend to do a scoop with half a cup of oats, a tablespoon of peanut butter, a banana and a teaspoon of chia seeds - that’s about 35g and is pretty nutrient dense aside from just protein. Huel Black is also gluten free and 40g per serving.

It will take a bit of planning, some meal prepping and probably some boring meals, but it can definitely be done. I’d recommend tracking your protein intake while you get the hang of it. An app like My Fitness Pal will make that easy (you don’t need the pro version), and once you have some of your regular meals saved it becomes quick to log.

Start by trying out new foods, and build up a repertoire of meals you can make and enjoy. Then start replacing your existing meals, while being meticulous with your logging to see where you’re at now, and start planning in high protein meals and snacks if you need to add more. It is a process and it will take you time to get there, just take it as slow as you need to and look after your health first and foremost.

[dandelionh3art]

The key difference between halal and non-halal (or haram) meat lies in the religious guidelines, particularly within Islam, that dictate how the meat is sourced and prepared. Here's an overview:

1. Slaughter Method:

Halal Meat: To be considered halal, the animal must be slaughtered according to Islamic law, called "Zabiha." This process involves:

The slaughtering must be done by a sane adult Muslim.

The name of God (Allah) must be invoked by saying “Bismillah Allahu Akbar” (In the name of God, God is the greatest).

The animal’s throat, windpipe, and blood vessels are cut with a sharp knife, while not severing the spinal cord, allowing for the blood to drain out. Blood is considered impure in Islam.

Non-Halal Meat: Non-halal meat may come from animals that were not slaughtered according to these guidelines. This could include methods where the animal was stunned or killed in a manner that does not comply with Islamic law, or when the religious invocation is not recited.

2. Animal Type:

Halal Meat: Only certain animals are allowed to be eaten in Islam. For example, permissible (halal) animals include cows, goats, sheep, chickens, etc. Pork and its by-products are strictly forbidden.

Non-Halal Meat: Meat from animals like pigs or animals that have died without being slaughtered properly are considered haram (forbidden). Similarly, carnivorous animals and birds of prey are also forbidden in Islam.

3. Preparation and Processing:

Halal Meat: It must be processed and prepared using utensils, equipment, and surfaces that have not come into contact with non-halal substances like pork or alcohol.

Non-Halal Meat: There are no such religious restrictions in non-halal meat preparation. It may be prepared using the same equipment used for pork or other non-halal products.

4. Religious and Ethical Considerations:

Halal Meat: The halal process is also associated with ethical treatment. Islam emphasizes treating animals with respect, ensuring minimal suffering during slaughter.

Non-Halal Meat: Ethical considerations vary by producer or country, but they are generally not guided by religious mandates.

In summary, the difference between halal and non-halal meat comes down to how the animal is treated, slaughtered, and prepared according to Islamic laws and guidelines.

The question of cruelty in meat production depends largely on individual perspectives, ethics, and how "cruelty" is defined. Both halal and non-halal methods aim to minimize suffering, but the least cruel approach would depend on factors like the conditions in which the animals are raised, how they're handled, and how slaughter is carried out.

Halal Meat:

Animal welfare focus: Halal guidelines emphasize treating animals with respect. For instance, animals must be well-treated, given proper food and water, and not slaughtered in front of other animals. The knife must be sharp to ensure a quick death, which is intended to minimize suffering.

No stunning: In many halal slaughterhouses, stunning (rendering the animal unconscious before slaughter) is not permitted, although in some countries, stunning is allowed before halal slaughter as long as the animal is still alive during the process. Opponents argue that without stunning, the animal may experience more pain.

Non-Halal Meat:

Stunning: Most non-halal meat production, especially in Western countries, uses stunning methods (e.g., electrical or mechanical stunning) to render the animal unconscious before slaughter. Proponents argue that this reduces pain and suffering because the animal is not aware when it's killed.

Varied practices: Non-halal practices vary greatly depending on the country and slaughterhouse. While stunning may reduce suffering, factory farming and industrial slaughter methods can be harmful if animal welfare standards are not enforced, leading to stressful environments for animals before slaughter.

Which is least cruel?

Halal advocates argue that the quick, ritual cut ensures a faster death, with proper preparation and ethical treatment.

Non-halal advocates, especially those who prioritize stunning, argue that rendering the animal unconscious first is more humane.

Ultimately, both systems can be humane or cruel, depending on how closely they adhere to ethical treatment standards. Many modern halal and non-halal slaughterhouses are inspected for humane practices, but issues can arise in either system if those standards are neglected.

From a cruelty-minimizing perspective, the least cruel system is likely one that prioritizes animal welfare throughout the entire process—from farming practices to slaughter—whether it's halal or non-halal.

Educate yourself before spewing hate. If you don't want to be cruel stop eating meat.

[briefcasejuice]

in february my family went out to dinner and i remember it was the same night as the grammy awards so my mom was talking about that a lot. we were talking about the whole discourse surrounding the reggae category being dominated by the same two or three marleys and how that idea can and Should coexist with the idea that the nominated dancehall artists don't deserve that award but dancehall should become more recognised as being quintessentially jamaican internationally despite popular opinion that the nominated dancehall artists should just get the award just for the metaphor of having a non-reggae artist get one.

im not into that stuff for a variety of reasons and got kind of fed up with the conversation and straight up told my mom that beyond using the grammy awards as a means for exposure, the real meat of the significance of the awards really shouldn't matter to us either way because the guidelines are so eurocentric, no matter how talented a jamaican reggae or dancehall artist would ever be, it would still come down to whatever eurocentric standard the grammy applies to their music as art in order for them to be even nominated or win the award and that as a post-colonial nation, we should be able to recognise the materialistic-ness and inherent prejudice of the whole process and work toward spotlighting more jamaican-centric avenues of exposure and artistic recognition for our music artists.

my dad agreed and we started to have a conversation from this pov before discussing the artistic intent and value of certain older reggae artists that would never be recognised by an awards ceremony like That but definitely have worth to us as jamaicans like lady shaw etc etc and at some point in our conversation right before we started moving away from the grammy awards specifically, my mom stopped scrolling through the news about it on instagram and was just like, "that's just the way it is," wrt the significance of the awards ceremony and how inherently idealistic and prejudice it is with s connotation like 'you can't change it so why care?' and. the thing is she says this A LOT when i talk about the root politics behind certain stuff but it gives me this insanely harrowing sense of disappointment every single time. like it's how i imagine she would feel if i told her i liked women

anyway this is the shirt i was wearing the whole time

[novankenn]

J/C - the Idols of Beacon

--==(Table of Contents) ==--

(Chapter Fifteen - the Clouds Clear)

After Joan admitted to Coco, that she liked to watch herself dance. To see how she moved from the viewpoint of someone else. Coco actually understood, as she had done similar when trying to put together outfits.

It was the the pair got to the meat of the impromptu meeting. Who had gotten hold of the video and posted it.

===

Nora Valkyrie, the figure behind the DirtyJ channel was extremely impressed with herself. Not only was the video of the blond bombshell trending, she was getting comments aimed at how well the video had been edited. So she didn't really notice the looming figure standing on the other side of NPRs dorm room door.

"Oh, I'm sorry!" Nora started to apologize.

"Ms Nora Valkyrie, I presume?"

"Ah... yes? Maybe? Depends how much trouble am I... er... is she in?"

"My name is Piper Hamelin, I am the agent and consultant for Ms Carla and... Ms Joan." Piper crossed her arms over her chest. "I have been informed that you have... taken advantage of Ms Joan."

"What? I would nev..."

"What you did was a flagrant breach of her privacy."

"I.. um..."

"Now, I would be remiss if I didn't recognize talent when I see it."

"Huh?"

"You have a very good eye when it comes to the composition of videos." the stare Piper was giving Nora was making her fidget. "So I have a proposition for you."

"Huh?"

"You will transfer ownership of the DirtyJ channel to my agency..."

"Huh?"

"And I will employ you to administer it, and post approved videos... edited by you."

"Huh?"

"I'm offering you a job, though you will also have to create a second channel for Ms Carla... which I feel should showcase her singing." Piper informed the still stunned normally hyper young woman. "Do we have a deal?"

Nora eyed Piper's extended hand, suspiciously.

"I will have an employment contract drafted for you to review, by the end of the day. It will cover all aspects of your new position, along with compensation rates, privacy agreement, NDA and guidelines as to what will be considered appropriate for posting."

"Um, am I going to get paid for this?"

"Yes."

Nora couldn't shake Piper's hand fast enough.

"Welcome to the team Ms Valkyrie." Piper greeted Nora, "Our next is in two days. I suggest you attend."

"Yes Boss!" Nora responded, throwing in a rather sloppy military styled salute.

"Please don't do that."

"Sorry..."

"If you have a question, you can ask it."

"Um... this contract will it give me a budget?"

"Budget? For what may I ask?"

"A proper video editing programs and processing equipment, I'm... limited with just my scroll." Nora answered.

"Give me a list of what you require... within reason." Piper instructed. "No need to get the most expensive, when there are more economical resources. Understood?"

"Yes, boss!" Nora responded, once again giving Piper a salute.

"Please, stop that."