ContextSansDec 20, 2022

I suppose as I'm turning down my birdsite presence, I should make an #introduction post?

My name is Laura. My background is in costume design with a focus in historical clothing, emphasizing experimental archaeology & experiential research
methodologies. Living history got me most of my nerdy hobbies; I love to lecture about history and talk about historic food and tech. I'm also an ATF-cleared 1.3g pyro handler.

Also I'm a jaded Silicon Valley startup veteran, AMA.

Show threadContextSansDec 20, 2022
Uhhhh how does this have five boosts. Do I need to start reposting some of my greatest hits?
Show threadContextSansDec 20, 2022
Somehow or other my birdsite profile had about 800 followers and it’s still a head scratcher for me. I’m not a Content Creator(tm) because I acknowledge that while I enjoy entertaining and creating entertaining lectures, I don’t have it in me to be semi-paid demi-celebrity of any sort. Coming of age in the era of SuicideGirls taught me that much for certain.
Show threadContextSansDec 20, 2022
I skipped a bunch of things including the historical gelatin thing so guess I should provide some proof.
Show threadEmeyekayeeDec 20, 2022
@ContextSans I gotta say, as a kid my mom made one with lime jello and apple and carrots and if I closed my eyes it wasn't....awful. Almost pleasant.
Show threadContextSans
@mikemccarrick I had a whole rant about this over on the birdsite which I guess I ought to port over. 🤔 “The Appetite and the Eye” covers all - color is a big turn off/on for food consumption, and our idealized food appearances have changed over time with food tech like refrigeration and new synthetic dyes.
Dec 20, 2022 at 5:40pmWeb
Show threadContextSansDec 20, 2022
@mikemccarrick TLDR a chef could take the basis of the dishes and make something much more acceptable and even really danged tasty, if they were able to avoid the synthetic dyes and extra sugar.
Show threadEmeyekayeeDec 20, 2022
@ContextSans seriously. Like kafir lime, coconut, Thai chili. I think there's a strong case for bringing back the jello mold. That crystal one is super cool.
Show threadContextSansDec 20, 2022
@mikemccarrick May I direct you to Bompass & Parr aka the reincarnation of Benham and Froud, who are making heat molded plastic versions of 1880s gelatin molds? 😃 They’re super awesome. (Might want to change what you call that lime, as an aside)
Show threadEmeyekayeeDec 20, 2022
@ContextSans oh crap. Had no idea. Thanks. Will not be calling it that again. And thanks for the link.
Show threadContextSansDec 20, 2022
@mikemccarrick 💜 we’re all in different information networks, and always learning 👍🏻