wnycradiolab:

unicorn-meat-is-too-mainstream:

photographer Yume Cyan has been shooting some magical long exposure photographs of fireflies in a forested area around Nagoya City, Japan. By keeping the camera’s shutter open at a low aperture Cyan captures every bioluminescent flash of each insect resulting in dotted light trails that criss-cross the frame.

We never get tired of fireflies.

thisbigcity:

And yet they have extremely low rates of cycling related head injuries. Meanwhile, the US is among those countries that lead in both wearing helmets and head injuries. One of the main differences? Serious investments in cycling infrastructure, much of which is segregated or protected from auto traffic. 
If you have any #citydata you’d like to share then send it our way! 


Sound reasonable to me!

thisbigcity:

And yet they have extremely low rates of cycling related head injuries. Meanwhile, the US is among those countries that lead in both wearing helmets and head injuries. One of the main differences? Serious investments in cycling infrastructure, much of which is segregated or protected from auto traffic. 

If you have any #citydata you’d like to share then send it our way

Sound reasonable to me!

(via npr)

smithsonian:

Today in 1935: Elvis Aaron Presley is born. 
Elvis at a Chattanooga, TN, train station lunch counter, where he was taking a break on the long train ride from New York to Memphis in July 1956. (Credit: Photo © Alfred Wertheimer. All rights reserved.) 
This image and others can be seen in the traveling exhibition, Elvis at 21. 

smithsonian:

Today in 1935: Elvis Aaron Presley is born.

Elvis at a Chattanooga, TN, train station lunch counter, where he was taking a break on the long train ride from New York to Memphis in July 1956. (Credit: Photo © Alfred Wertheimer. All rights reserved.) 

This image and others can be seen in the traveling exhibition, Elvis at 21

(via npr)

thugkitchen:

Hoppin’ John is not only a staple recipe for good fortune every New Year but it’s also a pretty solid fucking meal. Let’s put the superstitious shit aside for just a goddamn minute and appreciate the nutritional value of this savory son of a bitch. There’s enough protein and fiber in here to help you start the year off right. EAT BETTER. FEEL BETTER. FUCK LUCK. 

HOPPIN’ JOHN

1 ½ cups dried black-eyed peas

2 teaspoons olive oil
1 yellow onion
2 bell peppers (I used red and green but use whateverthefuck you like)
3 ribs of celery
2-3 chipotle peppers in adobo sauce (these smoked peppers come packed in sauce and are sold in a tiny can at most stores near the salsa and beans. Trust me, it’s there, just fucking look.)
2-3 cloves of garlic
1 teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon paprika
¼ teaspoon ground black pepper
2 bay leaves
¼ teaspoon salt
3 cups of vegetable broth

Rinse the black-eyed peas and throw out any grit or fucked up looking peas. Put the peas in a medium container and cover them with a couple inches of water. Let them soak overnight or for at least 6 hours. After they have soaked, drain the peas and start fucking cooking.

Chop up the onion, bell peppers, and celery. In a large pot, warm up the olive oil over a medium heat. Add the onion and saute that shit until it starts to brown in some places, about 5 minutes. Add the bell peppers and celery and cook until they get a little soft, about 3 minutes. Take the chipotle peppers out of the can, cut them open and scrape out the seeds. These little bastards can be spicy, so taking out the seeds helps you keep that heat wherever the fuck you like it. If you prefer it hot then keep some of the seeds in. Keep all of the seeds if you want, I really don’t give a fuck. Chop up the chipotles and dice up the garlic real fine. Add both to the pot and stir all that shit up. Add the thyme, oregano, paprika, black pepper, bay leaves, and salt and cook for 30 seconds. Toss in the drained black-eyed peas and the broth and bring that shit to a simmer. 

Let it simmer uncovered until the peas are tender. This can take anywhere from 30 minutes to an hour depending on how long you soaked your peas and how old they are. If you start running out of broth before those are ready, add a little more broth or water. If the peas are tender and you’ve still got too much broth in there, just drain some of that shit off. Not a big fucking deal. Just check the seasoning when you are all done and add more herbs or spices if you think it needs it.

Serve this seasonal standard over your favorite kind of rice, topped with some green onions, and with a side out sauteed greens for extra luck or some superstitious shit like that. I used long brown rice and some kale for greens but whateverthefuck you got is fine. You can even use a vinegar based hot sauce (like Tabasco) on that shit and take it to another level.  

Serves 4

Good stuff!

thugkitchen:

Hoppin’ John is not only a staple recipe for good fortune every New Year but it’s also a pretty solid fucking meal. Let’s put the superstitious shit aside for just a goddamn minute and appreciate the nutritional value of this savory son of a bitch. There’s enough protein and fiber in here to help you start the year off right. EAT BETTER. FEEL BETTER. FUCK LUCK.

HOPPIN’ JOHN

1 ½ cups dried black-eyed peas

2 teaspoons olive oil

1 yellow onion

2 bell peppers (I used red and green but use whateverthefuck you like)

3 ribs of celery

2-3 chipotle peppers in adobo sauce (these smoked peppers come packed in sauce and are sold in a tiny can at most stores near the salsa and beans. Trust me, it’s there, just fucking look.)

2-3 cloves of garlic

1 teaspoon dried thyme

½ teaspoon dried oregano

½ teaspoon paprika

¼ teaspoon ground black pepper

2 bay leaves

¼ teaspoon salt

3 cups of vegetable broth

Rinse the black-eyed peas and throw out any grit or fucked up looking peas. Put the peas in a medium container and cover them with a couple inches of water. Let them soak overnight or for at least 6 hours. After they have soaked, drain the peas and start fucking cooking.

Chop up the onion, bell peppers, and celery. In a large pot, warm up the olive oil over a medium heat. Add the onion and saute that shit until it starts to brown in some places, about 5 minutes. Add the bell peppers and celery and cook until they get a little soft, about 3 minutes. Take the chipotle peppers out of the can, cut them open and scrape out the seeds. These little bastards can be spicy, so taking out the seeds helps you keep that heat wherever the fuck you like it. If you prefer it hot then keep some of the seeds in. Keep all of the seeds if you want, I really don’t give a fuck. Chop up the chipotles and dice up the garlic real fine. Add both to the pot and stir all that shit up. Add the thyme, oregano, paprika, black pepper, bay leaves, and salt and cook for 30 seconds. Toss in the drained black-eyed peas and the broth and bring that shit to a simmer.

Let it simmer uncovered until the peas are tender. This can take anywhere from 30 minutes to an hour depending on how long you soaked your peas and how old they are. If you start running out of broth before those are ready, add a little more broth or water. If the peas are tender and you’ve still got too much broth in there, just drain some of that shit off. Not a big fucking deal. Just check the seasoning when you are all done and add more herbs or spices if you think it needs it.

Serve this seasonal standard over your favorite kind of rice, topped with some green onions, and with a side out sauteed greens for extra luck or some superstitious shit like that. I used long brown rice and some kale for greens but whateverthefuck you got is fine. You can even use a vinegar based hot sauce (like Tabasco) on that shit and take it to another level.  

Serves 4

Good stuff!

odditiesoflife:

The Horrific Practice of Chinese Foot Binding

Women have done many things for beauty throughout history – from indifferently using arsenic or lead-based cosmetics, suffering broken ribs from over-binding corsets for a smaller waist, to yet more extreme forms of body modification. One of the most agonizingly painful of such practices is the Chinese custom of foot binding. This required the feet of young women, most typically young girls, to be broken and bound until they were able to fit inside a tiny shoe. The ideal was a three-inch-long foot. The process itself took around two years, but the feet would stay bound for life.
The tradition was believed to have begun around 970 AD when the consort of Emperor Li Yu of the Tang Dynasty performed a dance on a ‘golden lotus’ pedestal, wrapping her feet in silken cloths. The ruler was so entranced by the beauty of the movement that other women in the court imitated the look. 
For over a thousand years, tiny bound feet were considered highly erotic, and the resulting ‘lotus gait’ – caused by women needing to walk on their heels in a unsteady, ‘mincing’ manner was not only arousing for men but thought to make the sexual anatomy “more voluptuous and sensitive”. During the Qing Dynasty, love manuals apparently detailed 48 different ways of fondling a woman’s bound feet. However even while in bed, women wore special slippers to conceal them.
Chinese women upheld foot binding believing it promoted health and fertility, in spite of the crippling pain they suffered. The practice also took the perceived disadvantage of being born a woman and turned it into a social advantage in terms of the marital opportunities it afforded. Women with unbound feet were highly unlikely to enter into a prestigious marriage, forcing those of the upper classes to ‘marry down’ while those of lower social status risked being sold into slavery. Women with bound feet were the ‘lily footed’ ladies of Chinese society. Fortunately, the Chinese government outlawed foot binding in 1911. A thousand years of women with bound feet.

(Source: environmentalgraffiti.com, via earth-song)