Bennettiquette

“is it true you guys implemented a cart-return system utilizing a quarter as collateral? i just want to say, big fan. brilliant.

but you are worth it.

have you ever tried to paint them, or otherwise recreate them? can be fun

impressive! i aspire to such heights as well.

i do not believe i have ever felt more called out.

that said, History of Rome podcast is also phenomenal sleep ambiance.

put it down as a self employed / freelance endeavor that simply was not sufficiently profitable.

in addition to a play on selective/strategic nudity, i find flipping the script/fucking the patriarchic hierarchy to be both arousing and fulfilling as well.

i’d wager individuals who suffered a TBI mid-late in life are an over-represented demographic in the sovcit community.

well, according to legend Siddhartha Gautama was raised as a prince and he still figured out that privilege and wealth causes suffering. alas.

spot on. doesn’t help that he’s a household name with lots of fanboys. actual notoriety of a malignant narcissist partner can easily amplify the self doubt that gets spurred on by gaslighting and other manipulative methods. not to mention she has children with him so she can’t just cut him off completely. can’t say i feel for her, but i sure would want to be in her place.

i don’t know either, but i do know that with the kimchi and kombucha trend train taking over the west, learning about fermentation should be much more accessible. maybe there are some creative alternative prep methods, like pairing less salt with celery juice, or even seaweed - or starting with leftover whey/brine from a previous fermentation. if i were you i’d try a deep focused dive on fermentation methods around the world and experiment. hope you figure something out and when you do, brand it and revolutionize cuisine!

are you by chance an enterprising individual? it sounds like you’ve stumbled onto an underserved and untapped market: healthier alternatives to traditional base ingredients. i’d be very surprised if there were not methods waiting to be discovered for prepping bean paste, fish sauce, doubanjiang etc in more health-conscious ways. the question is, who can combine culinary expertise, fermentation knowledge, cultural respect and a drive to innovate?