Weekend Round-Up Cult Classics, Creepy Clowns, And Crazed Cats
Each week, our editors gather their favorite finds from around the internet and recommend them to you right here. These are not articles about watches, but rather outstanding examples of journalism and storytelling covering topics from fashion and art to technology and travel. So go ahead, pour yourself a cup of coffee, put your feet up, and settle in.watches replicas
Cat
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Your Cat Isn’t Just Getting High Off Catnip — The New York Times
As an occasional cat owner over many years, I have often delighted in watching the Cheech And Chong-esque antics of a cat writhing ecstatically in a pile of catnip, its expression not unlike that of a carload of delinquents caught hot-boxing in a vacant parking lot on a pleasant summer night. The reason is straightforward: Catnip contains a chemical (nepetalactone) which, when it stimulates neurons in the cat’s sinuses, causes the same reaction as cat pheromones. But there’s more to it than that. Nepetalactone is part of a group of compounds called iridoids, and it turns out that these are powerful insect repellents — cats anointing themselves with the stuff are not just getting neurochemical jollies, they may also be protecting themselves against mosquitos.
– Jack Forster, Editor-in-Chief
Bread
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The Art Of Linda Ring’s Crafted Bread — Trendland
’Tis the season for dusting off our bread baking equipment and bringing new life into the sourdough starters we all stashed in the back of our fridges last April. But this time around, I have little to no interest in generic-looking loaves of pale white bread and have begun experimenting with ancient grains by the mysterious and enchanting names of einkorn, emmer, and sorghum with the hopes of baking more flavorful and nutritious bread. Inspired by the literal artistry that Linda Ring brings to her baked masterpieces, I have also taken knife to loaf, carving bucolic still life imagery and playful portraits into my loaves, bringing a bit of whimsy back to the kitchen along with it.
– Sarah Reid, Advertising Manager
Clown
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How to Draw a Creepy Clown — The New Yorker
You ever wonder about the thought process that goes into making those ever-so-clever and popular New Yorker cartoons? Well, you’re in luck, there’s a really charming video on the site now featuring cartoonist Lars Kenseth. In an era of a lot of gloomy news and doom, humor and perspective are Kenseth’s counter forces. He takes us through some technical lessons like, “How to draw the luminance of the Moon,” and the more satirical like, “How to really make that therapist office drawing of yours really sing.” Give the video a watch — it’s 11 minutes long — but I promise it goes well with a cup of coffee and magically makes all those heebie-jeebies dissipate.Rolex Replica
– David Aujero, Video Producer
Freaks and Geeks
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How ‘Freaks And Geeks’ Went From Misfit Dramedy To Cult Classic — The Washington Post
You’ve heard of a one-hit wonder, but what about a one-season wonder? That’s the sort of rarified air that the 1980s-set high school romp Freaks and Geeks occupies. It was canceled in 2000 after — wait for it — only one season, but launched the careers of countless actors from James Franco to Seth Rogen, and even its executive producer, Judd Apatow. The show is basically a grunge version of the Wonder Years. In the two decades since its cancelation, the show has attained a true cult status. The Washington Post published a great oral history, going straight to the source for some fun stories. Existing fans are sure to enjoy this, but it could very well be a nice entry for future viewers.
– Danny Milton, Editor
Pompeii Food
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Reconstructing The Menu Of A Pub In Ancient Pompeii — Atlas Obscura
Now, yes, this is technically one of those recipe stories that’s 95% blog post and 5% recipe, but I think this example deserves a pass. This isn’t just a standard culinary-concoction-slash-wellness-meditation — it’s a story born from one of the most famous natural disasters in human history: the eruption of Mount Vesuvius. Believe it or not, there are archaeologists out there whose sole focus is on the food and culinary traditions of civilizations that have long since fallen. One such archaeologist, Farrell Monaco, was inspired by a recent discovery at Pompeii to guesstimate what might have been served at a pub in the ill-fated town before its destruction. The result is a surprisingly good-looking dish, particularly when you consider it comes from a phrase that, translated from Latin, means “boiled meat.” While Rome wasn’t built in a day, methinks you could put this meal together in quite a bit less time.
