Economists once speculated that with the growth of technology, humans would have more time on our hands, and with it we’d expand into leisure activities. In fact, the opposite has happened: we’re working now more than ever. It’s hardly surprising: work gives us activities, meaning, purpose and community. But what if there’s more to life? Many feel the urge to take a step back, but it’s easier said than done. So how can we slow down while keeping up? This discussion draws insight from neuroscience, mindfulness and more to offer some answers.
Today’s speakers include:
Warren Bobrow, The Cocktail Whisperer
Rachel Hughes, Founder & Director, New World Native
Tricia Katz, Senior Software Engineer, Outdoor Voices
Lisa Pike, Patagonia, VP of Environmental Activism
Join the Pool Stage at Palm Park and witness ideas unfold and evolve!
For the full Mystery Talks schedule visit me-convention.com
[Programming descriptions are generated by participants and do not necessarily reflect the opinions of SXSW.]
Warren Bobrow: iPhone X
Did you have a dug-out in high school or college? I certainly did. It was an unwieldy thing as I remember. Kind of hippy-chic- no, it was not at all elegant, the bat was made from heat conducting brass, it clogged easily, burnt my lips from the heat and left specks of resin-tar and burning cannabis leaf on my teeth. The wooden box that held my herbs, let’s just say it was far from air-tight and once the spring that held the lid on got loose, the entire ‘stash-box’ would open up and empty into my pocket (lint and all), more than my ‘bat’… Those wasted herbs commingled with my pocket change just won’t do any longer now that I’ve grown up! Enter the world of luxury cannabis implements and the Elevate Dug-Out. On first glimpse, this handy-crafted dug out is sleekly elegant. This device screams bespoke…hence, each one is engineered, by hand…One at a time. Crisply manufactured, the softly polished exterior is not a cheap tropical wood product, but one that is finely formed- utilizing the finest exotic wood available. There are the twelve ‘rare-earth’ magnets that seal the well-weighted lid to the base with a satisfying click as the magnets engage-making the entire package scent-proof and certainly nearly waterproof. There is the generous ‘stash’ container that can be filled with about a gram or more of your finest herbs, well ground of course, leaving ample room for some beeswax coated hemp wick to light your glass joint, instead of using using that carcinogenic butane lighter sitting in your hand to do this seemingly mundane task. The ‘bat’ appears to be perfectly blown by hand (mouth) with an interior shelf inserted inside the glass joint itself that prohibits the fine grains of your herbs from flowing back into your mouth, therefore burning your lips and tongue. The size of the bat is not as minuscule in dimension as the dug-out pipe of my memories. It is slightly stout in width, like a miniature cigar, and quite robust in its unique sort of manner. The glass blown joint fits your fingers easily, with alacrity. The polished dark wooden tip offers another level of overall elegance with scarcely a burned lip or tongue to be had. In fact, the very thought of burning your lips, fingers or tongue are sent way into your distant memory.
READ MORE AT FORBES
I am honored and excited to be a speaker at the 2018 South By Southwest conference on March 13, 2018 !
The panel topic will be Disruptive Tech in Your Home Cannabis Kitchen and I’ll be joined by
CAROLINE RUSTIGIAN BRUDERER from K-Line Productions, LLC
SHANEL LINDSAY from Ardent
Hot Toddy Time!
Frosty weather is coming quickly and in keeping with his German heritage, Klaus has a fire burning in the fireplace to take the chill off the morning. Mornings in the old house are usually punctuated by the sound of crackling fires in the dining room fireplace. Comforting and warming, a nice fire is taking the chill off the air out in the garden.
Although it’s still warm during the day, the mornings can be rather chilly!
Please read more at Beekman 1802
Steve Fette (Allied Distributing)
Ginger Beer is a highly personal thing. Since the USA is a melting pot of cultures and countries, so to is the art of ginger beer. There are ginger beers that span the globe, from Los Angeles (Birthplace of the Moscow Mule, to Moscow, Russia (where they’ve never even heard of such cocktails) to Bermuda (where it’s mixed with caramel colored rum) to the deck of your armchair- watching America’s Cup videos while sitting in your easy chair, to Cleveland, Ohio- birthplace of the Pickett Brothers- founders of Pickett’s Ginger Beer.
Over there, out on the perimeter of the inter-webs, a great deal of information is being disseminated and accepted by the masses as the only way to do very important- yet completely misunderstood things pertaining to Cannabis. There are dozens and dozens of internet magazine articles and books on the market that explain how to make infused foods- but have you seen any about infused beverages? Probably not because there are very few tested ways to infuse spirits safely with THC. It’s always advisable to start with small amounts of Cannabis when infusing, then build up from there in a thoughtful manner. It’s easy to scan over the reams of misinformation and accept it as correct- especially if this misinformation is on the internet! This can be a real problem when dealing with Medical grade Cannabis, primarily because of the expense. Organic, lab-tested Cannabis is extremely expensive and the afflicted will not want to make any cooking mistakes with their hard earned money. Now, the availability of ultra high quality, microprocessor controlled machinery, such as the MB2E, has succeeded in making life easier for the end-user. The MB2E is such a product that has broad-reaching flexibility, especially when it comes to infusing craft spirits with fully decarbed THC for medicinal purposes. There has to be an easier way to do this task that the slow-motion infusion process that clogs the inter-webs. Each method has its time and place, but the MB2E method is far superior.
READ MORE HERE AT FORBES
Sherryfest is returning to New York!
Oct 28th 11:00am – 4:00pm Astor Center
399 Lafayette St – New York, NY
I will be at tomorrw’s Sherryfest for Osborne; The range of Sherryfest events will provide a wealth of opportunity to taste, learn and enjoy sherry with friends and visiting producers, including Osborne, Gonzalez Byass, Barbadillo, Bodegas Tradicion, Delgado Zuleta, Bodegas 501, Rodriguez La-Cave, Valdespino, La Guita, Real Tesoro, Williams & Humbert, Hidalgo – La Gitana, Fernando de Castilla, Lustau, Emilio Hidalgo, Gutiérrez Colosía, , Alexander Jules, Viñas la Callejuela, and more!
Some notes from this weekend’s ‘Virtual Cruise of Scotland
Single Malt Tasting’
Whisky or Whiskey?
- It’s called Scotch Whisky. Whiskey (with an e) is bourbon from the United States and Irish Whiskey- the process of making Irish Whiskey is awfully similar to making bourbon whiskey. I’m not sure why Ireland uses the e, but no matter, they don’t use it in Scotland and that is what you are here to taste!
- Whisky can be from Japan, France, America, India, Germany, Russia (it’s pretty darned good- I tried rye named Polgar) really all over the globe. The Japanese whiskies are beating the Scots at their own game to some palates. I find them too light and aromatic for this tasting (put that out of your head!) They don’t have any peat either in Japan. But that’s another story.
What is Single Malt Scotch?
- A single malt is one that is entirely produced from malt in one distillery
- Single Cask means the bottling comes from one, single cask
- Labels may read the region of distillation and is helpful to the consumer!
- Labels are permitted to show the various kinds of casks (also helpful)
- This is sometimes shown as wood finished or sherry/port finished, ex-bourbon aged, American Oak aged,… etc. etc.
- Age Statements on the label is the age of the YOUNGEST whisky in the batch (if blended)
- Distillation only takes place in pot stills, no column stills are permitted in Scotch Whisky (this is not vodka!) although some whisky distilleries do use column stills…
- Independent bottlers are not necessarily better- but it wouldn’t hurt to drink more spirits from independent (non-William-Grant, Diageo… etc.) companies.
McClelland’s Lowland Single Malt Scotch.
- Made by Bowmore-a distiller of fine measure-although this whisky is more of a private lable without a distillery of their own
- A good entry level dram- about $30 dollars
- Hardly a sophisticated dram- but a good intro to Single Malt Scotch
Hazelburn 9 year (Barolo Cask)
- Finished in a Cask that formerly held Barolo wine
- Spent the first six years in a used bourbon cask
- Spent three years in a used Barolo cask that previously held Springbank Whisky
- Malt is 100% barley done by the distillers themselves!
- Non-chill filtered nor caramel colored
- $ 64
Talisker 10 year Single Malt
- .Massive slurp of peat and iodine
- Made by the sea and you can taste every drop of the ocean in each sip
- Peated? Absolutely!
- Aged ten years in the Isle of Skye
- 45.8% ABV
- Ex-Bourbon casks make up the aging process in Hogsheads- (large casks)
Bruichladdich Classic Laddie Unpeated
- No peat to get in the way of the nose and your enjoyment
- Islay beauty!
- 100% Scottish Barley
- Produced by Jim McEwan and aged in American Oak (bourbon) Casks
- Bottled at 50% ABV
- Non-chill filtered, nor caramel colored!
Caol Ila 12 year Single Malt
- Brine Bomb!
- Islay (the other island in Scotland)
- Pronounced Cull- EELA.
- Peat Monster.. Earth. Smoke
- Salt.. Brine. Seaweed..
- IS Chill-Filtered
- Possibly caramel colored
- $ 64
The Original Sloppy Joe: Town Deli, South Orange, NJ photo: Warren Bobrow
It’s so thin! Why so much dry Cole Slaw? What is that orange stuff on there? What is that, tongue? (What is tongue anyhow?) And ham? And Cheese,… AND why is the crust cut off the bread?
READ MORE HERE AT FORBES