🐱 Interesting clickbait, op-eds, fluff pieces and other smaller stories
- Thread starter CatParty
- Start date
CatParty
- Joined
- Jan 12, 2018
Edit: Forgot quote
That article in a nutshell:
Seriously that was one of the dumbest things I've ever read on the internet. I say dumb and not delusional because ostensibly the author has it together enough to keep a job.
That article in a nutshell:
Seriously that was one of the dumbest things I've ever read on the internet. I say dumb and not delusional because ostensibly the author has it together enough to keep a job.
Last edited:
- Joined
- Dec 28, 2014
What happened when I fed the trolls part 9238923492384.
And so what does the dumb cunt do, having noticed this?
She feeds them attention and writes an enormous butthurt article, rewarding their low effort trolling with hours of her time.
Last edited:
- Joined
- Mar 14, 2014
YOU NAZI'S ARE DONE FOR NOW!
PS1gamenwatch
kiwifarms.net
- Joined
- Oct 26, 2015
https://www.theguardian.com/environ...n-first-sighting-of-rare-whale-dolphin-hybrid
Don't call it a wholphin: first sighting of rare whale-dolphin hybrid
Scientists have identified a creature that they believe to be a hybrid of a melon-headed whale and a rough-toothed dolphin
Scientists are touting the first sighting of a hybrid between a melon-headed whale and a rough-toothed dolphin in the ocean off Hawaii. But don’t call it a “wholphin,” they say.
The melon-headed whale is one of the various species that’s called a whale but is technically a dolphin.
“Calling it something like a wholphin doesn’t make any sense,” said one of the study’s authors, Robin Baird, a Hawaii research biologist with Washington state-based Cascadia Research Collective. “I think calling it a wholphin just confuses the situation more than it already is.”
In a study published last week, scientists say the animal spotted off the island of Kauai in August 2017 appears to be the first record of a hybrid involving either species. It’s also only the third confirmed instance of a wild-born hybrid between species in the Delphinidae family.
The label “wholphin” has stuck for a hybrid born in 1985 at Hawaii’s Sea Life Park of a false killer whale and an Atlantic bottle-nose dolphin. The hybrid named Kekaimalu still lives at the marine mammal park, where she helps teach children about genetics. News of the hybrid spotted in the wild during navy-funded research to study the effects of sonar, proves the “genetic diversity of the ocean,” said Sea Life park curator Jeff Pawloski. “To know she has cousins out there in the ocean is an amazing thing to know.”
While some news organisations have described the melon-headed whale and rough-toothed dolphin hybrid as a new species, in order for that to happen other things need to occur, including more widespread hybridisation, Baird said.
“That isn’t the case, although there are examples where hybridisation has resulted in a new species,” he said. “There’s no evidence to suggest it’s leading toward anything like species formation.”
The male hybrid presents an opportunity to look for others. Hybrids generally occur when there is a decline in the population in one of the parental species, so scientists will be looking out for such a decline.
A likely scenario for how the hybrid came to be is a melon-headed whale getting separated from its group and ending up traveling with rough-toothed dolphins.
Scientists do not know how old it is, but believe it is close to adult age.
Don't call it a wholphin: first sighting of rare whale-dolphin hybrid
Scientists have identified a creature that they believe to be a hybrid of a melon-headed whale and a rough-toothed dolphin
Scientists are touting the first sighting of a hybrid between a melon-headed whale and a rough-toothed dolphin in the ocean off Hawaii. But don’t call it a “wholphin,” they say.
The melon-headed whale is one of the various species that’s called a whale but is technically a dolphin.
“Calling it something like a wholphin doesn’t make any sense,” said one of the study’s authors, Robin Baird, a Hawaii research biologist with Washington state-based Cascadia Research Collective. “I think calling it a wholphin just confuses the situation more than it already is.”
In a study published last week, scientists say the animal spotted off the island of Kauai in August 2017 appears to be the first record of a hybrid involving either species. It’s also only the third confirmed instance of a wild-born hybrid between species in the Delphinidae family.
The label “wholphin” has stuck for a hybrid born in 1985 at Hawaii’s Sea Life Park of a false killer whale and an Atlantic bottle-nose dolphin. The hybrid named Kekaimalu still lives at the marine mammal park, where she helps teach children about genetics. News of the hybrid spotted in the wild during navy-funded research to study the effects of sonar, proves the “genetic diversity of the ocean,” said Sea Life park curator Jeff Pawloski. “To know she has cousins out there in the ocean is an amazing thing to know.”
While some news organisations have described the melon-headed whale and rough-toothed dolphin hybrid as a new species, in order for that to happen other things need to occur, including more widespread hybridisation, Baird said.
“That isn’t the case, although there are examples where hybridisation has resulted in a new species,” he said. “There’s no evidence to suggest it’s leading toward anything like species formation.”
The male hybrid presents an opportunity to look for others. Hybrids generally occur when there is a decline in the population in one of the parental species, so scientists will be looking out for such a decline.
A likely scenario for how the hybrid came to be is a melon-headed whale getting separated from its group and ending up traveling with rough-toothed dolphins.
Scientists do not know how old it is, but believe it is close to adult age.
- Joined
- Jan 15, 2018
https://beerandbrewing.com/breakout-brewer-troon-brewing-co/
Breakout Brewer: Troon Brewing Co.
Troon brewing, huh? Wonder what the owner's KF handle is.
Breakout Brewer: Troon Brewing Co.
Troon Brewing is a small brewery that sits in an old barn on 800 acres in New Jersey’s rolling farmland. The beers produced are largely hazy IPAs, and more and more, they are being traded, checked-in, and closely examined.
There’s no tour. When cans are available, the allotment is posted on Instagram, and that’s usually followed a few hours later by a post that the brewery is sold out. Of course, the beers are hazy IPAs, and more and more, they are being traded, checked-in, and closely examined. It’s brought a lot of attention to Troon Brewing, a small brewery that sits in an old barn on 800 acres in New Jersey’s rolling farmland.
(For those who think Jersey is only cities and the Turnpike, it’s this western part of the state, toward Pennsylvania, that has earned the state the nickname the Garden State.)
Alex Helms was living in Miami when his mother sent him a newspaper clipping about a new restaurant that was being planned for Hopewell Township, about 12 miles from the Delaware River. He grew up there but had spent his college years and thereafter bouncing around the country working as a chef. His time in Vermont and Maine introduced him to fresh, quality local beer, and a move to Austin showed him much the same, along with a cutting-edge and continuously evolving dining scene.
His beer education was also helped along by a stint at Austin’s Jester King Brewery where he served as a volunteer on the packaging line and then later worked in the tasting room.
By the time he was in Miami, Helms was looking for a change, and that newspaper article—about Brick Farm Tavern, a fine-dining restaurant founded by Jon and Robin McConaughy, who also own a celebrated farm down the road—was the inspiration he needed to come back home.
“I think that I still harbor the delusion that one day I’ll have my own restaurant, but it’s a lot more feasible to own a brewery than a restaurant,” Helms says. “I’m working the same hours here at the brewery as I would at a restaurant, but I feel less drained and like I have a future.”
“I’m passionate about beer making in general, and I like these beers. If I resented them, it’d show in the final product.”
Still, he isn’t abandoning his passion beers. He’s taken on a new space on the property—an old garage—that will soon house his barrel program, giving his wild beers a chance to ferment and mature until they are ready for packaging.
For now, Troon beers are available in 32-ounce cans that are packaged on site. When a canning run is completed, they post on the brewery’s Instagram. This usually happens weekly, and Helms says that they see 80 percent of the same people each week. They generally allot for 200 people, limiting folks—who can drive upward of an hour for the beer—to three cans.
“That’s the biggest source of contention, and we haven’t found a solution that makes everyone happy. I don’t think it exists with how much beer we have available,” he says. And while he’s well aware that some of these beers are getting traded and sent far afield, he regularly reminds folks about shelf stability.
“Two weeks. That’s about what you get, and after that you’re taking your own risk,” he says.
The site is protected land, meaning that anything that was going to be built had to be in existing structures. The McConaughy’s opened Brick Farm Tavern in one structure, Helms took another, an “ancient” barn, for Troon. There is also a distillery, Sourland Mountain Spirits, on the property.
Given its location and his earlier experience, Helms wanted to go the mixed- fermentation route for his brewery—Jester King in Jersey, if you will. During construction and brewhouse installation in 2015 and 2016, he lived with a cousin in Pennsylvania and worked on perfecting his homebrew recipes that would be scaled up for his 4-barrel electric system fabricated by Portland Kettle Works (Portland, Oregon). By the time Troon opened in December 2016, Helms had a realization.
“Something that I’ve learned as a business owner—and this is my first time—is that no one is brewing for [himself/herself],” he says. “It’s not about what I prefer to brew, but what the people who patronize the brewery [prefer to drink]. You make what they would like to drink.”
With a small system, it wasn’t tenable to focus on mixed fermentation. “At the end of the day, if people want hazy IPAs and adjunct stouts, why not brew them?” he asks.
“I’m passionate about beer making in general, and I like these beers. If I resented them, it’d show in the final product.”
Still, he isn’t abandoning his passion beers. He’s taken on a new space on the property—an old garage—that will soon house his barrel program, giving his wild beers a chance to ferment and mature until they are ready for packaging.
For now, Troon beers are available in 32-ounce cans that are packaged on site. When a canning run is completed, they post on the brewery’s Instagram. This usually happens weekly, and Helms says that they see 80 percent of the same people each week. They generally allot for 200 people, limiting folks—who can drive upward of an hour for the beer—to three cans.
“That’s the biggest source of contention, and we haven’t found a solution that makes everyone happy. I don’t think it exists with how much beer we have available,” he says. And while he’s well aware that some of these beers are getting traded and sent far afield, he regularly reminds folks about shelf stability.
“Two weeks. That’s about what you get, and after that you’re taking your own risk,” he says.
Troon has just two employees, Helms and Tom Stevenson, who was the brewmaster at Triumph Brewing Company in Princeton for eighteen years. Everything is shared, and they do what they can with what they have.
“We don’t even have a bathroom,” Helms says.
Still, the space they have is immaculately kept and, indeed, has that “farmhouse” feel that one might expect—with high exposed wooden beams in … well, a barn with two large doors that open to the spacious grounds around it. Anything you might want to see on a tour is readily visible with a quick turn of the head, so they don’t offer anything formal. Helms says no one has asked for a tour in quite some time, anyway. There is no tasting room, so most folks get their beer and bounce.
Any draft beer they produce (including all of Troon’s lagers) are distributed just a few feet to the restaurant, which serves as the de facto taproom (although, remember it really is a high-end white-tablecloth restaurant where a seven-course chef’s tasting menu will set you back $98 per person). Helms says that only two sixtels have left the brewery to other accounts, each for specific tap takeovers, and he doesn’t plan to do that very often.
That’s not to say you can’t get a Troon-inspired beer elsewhere. The brewery recently collaborated with Kane Brewing Company in Ocean, New Jersey, one of the state’s better-known craft breweries. Cans of The Sea Stares Back, an 8.1 percent ABV imperial wheat IPA with more than 6 pounds of hops per barrel, sold out within hours.
And the promise of more beer is on the horizon. Helms is waiting for the installation of a 7-barrel system manufactured by Smart Machine Technologies in Ridgeway, Virginia. Because of space constraints, Troon can’t have a traditional steam boiler, so this system will run on super-heated recirculated mineral oil. It may be unconventional, but the whole site is on septic, so traditional systems just won’t work.
When that new system comes on line later this year, it will mean more “oak-aged stuff, different from what people expect from us; more fruit stuff coming out; more local-grain beers; and a lot of stuff that we envisioned when we opened.”
John Holl is the Senior Editor of Craft Beer & Brewing Magazine®. Email tips and story suggestions to JohnHoll@beerandbrewing.com.
There’s no tour. When cans are available, the allotment is posted on Instagram, and that’s usually followed a few hours later by a post that the brewery is sold out. Of course, the beers are hazy IPAs, and more and more, they are being traded, checked-in, and closely examined. It’s brought a lot of attention to Troon Brewing, a small brewery that sits in an old barn on 800 acres in New Jersey’s rolling farmland.
(For those who think Jersey is only cities and the Turnpike, it’s this western part of the state, toward Pennsylvania, that has earned the state the nickname the Garden State.)
Alex Helms was living in Miami when his mother sent him a newspaper clipping about a new restaurant that was being planned for Hopewell Township, about 12 miles from the Delaware River. He grew up there but had spent his college years and thereafter bouncing around the country working as a chef. His time in Vermont and Maine introduced him to fresh, quality local beer, and a move to Austin showed him much the same, along with a cutting-edge and continuously evolving dining scene.
His beer education was also helped along by a stint at Austin’s Jester King Brewery where he served as a volunteer on the packaging line and then later worked in the tasting room.
By the time he was in Miami, Helms was looking for a change, and that newspaper article—about Brick Farm Tavern, a fine-dining restaurant founded by Jon and Robin McConaughy, who also own a celebrated farm down the road—was the inspiration he needed to come back home.
“I think that I still harbor the delusion that one day I’ll have my own restaurant, but it’s a lot more feasible to own a brewery than a restaurant,” Helms says. “I’m working the same hours here at the brewery as I would at a restaurant, but I feel less drained and like I have a future.”
“I’m passionate about beer making in general, and I like these beers. If I resented them, it’d show in the final product.”
Still, he isn’t abandoning his passion beers. He’s taken on a new space on the property—an old garage—that will soon house his barrel program, giving his wild beers a chance to ferment and mature until they are ready for packaging.
For now, Troon beers are available in 32-ounce cans that are packaged on site. When a canning run is completed, they post on the brewery’s Instagram. This usually happens weekly, and Helms says that they see 80 percent of the same people each week. They generally allot for 200 people, limiting folks—who can drive upward of an hour for the beer—to three cans.
“That’s the biggest source of contention, and we haven’t found a solution that makes everyone happy. I don’t think it exists with how much beer we have available,” he says. And while he’s well aware that some of these beers are getting traded and sent far afield, he regularly reminds folks about shelf stability.
“Two weeks. That’s about what you get, and after that you’re taking your own risk,” he says.
The site is protected land, meaning that anything that was going to be built had to be in existing structures. The McConaughy’s opened Brick Farm Tavern in one structure, Helms took another, an “ancient” barn, for Troon. There is also a distillery, Sourland Mountain Spirits, on the property.
Given its location and his earlier experience, Helms wanted to go the mixed- fermentation route for his brewery—Jester King in Jersey, if you will. During construction and brewhouse installation in 2015 and 2016, he lived with a cousin in Pennsylvania and worked on perfecting his homebrew recipes that would be scaled up for his 4-barrel electric system fabricated by Portland Kettle Works (Portland, Oregon). By the time Troon opened in December 2016, Helms had a realization.
“Something that I’ve learned as a business owner—and this is my first time—is that no one is brewing for [himself/herself],” he says. “It’s not about what I prefer to brew, but what the people who patronize the brewery [prefer to drink]. You make what they would like to drink.”
With a small system, it wasn’t tenable to focus on mixed fermentation. “At the end of the day, if people want hazy IPAs and adjunct stouts, why not brew them?” he asks.
“I’m passionate about beer making in general, and I like these beers. If I resented them, it’d show in the final product.”
Still, he isn’t abandoning his passion beers. He’s taken on a new space on the property—an old garage—that will soon house his barrel program, giving his wild beers a chance to ferment and mature until they are ready for packaging.
For now, Troon beers are available in 32-ounce cans that are packaged on site. When a canning run is completed, they post on the brewery’s Instagram. This usually happens weekly, and Helms says that they see 80 percent of the same people each week. They generally allot for 200 people, limiting folks—who can drive upward of an hour for the beer—to three cans.
“That’s the biggest source of contention, and we haven’t found a solution that makes everyone happy. I don’t think it exists with how much beer we have available,” he says. And while he’s well aware that some of these beers are getting traded and sent far afield, he regularly reminds folks about shelf stability.
“Two weeks. That’s about what you get, and after that you’re taking your own risk,” he says.
Troon has just two employees, Helms and Tom Stevenson, who was the brewmaster at Triumph Brewing Company in Princeton for eighteen years. Everything is shared, and they do what they can with what they have.
“We don’t even have a bathroom,” Helms says.
Still, the space they have is immaculately kept and, indeed, has that “farmhouse” feel that one might expect—with high exposed wooden beams in … well, a barn with two large doors that open to the spacious grounds around it. Anything you might want to see on a tour is readily visible with a quick turn of the head, so they don’t offer anything formal. Helms says no one has asked for a tour in quite some time, anyway. There is no tasting room, so most folks get their beer and bounce.
Any draft beer they produce (including all of Troon’s lagers) are distributed just a few feet to the restaurant, which serves as the de facto taproom (although, remember it really is a high-end white-tablecloth restaurant where a seven-course chef’s tasting menu will set you back $98 per person). Helms says that only two sixtels have left the brewery to other accounts, each for specific tap takeovers, and he doesn’t plan to do that very often.
That’s not to say you can’t get a Troon-inspired beer elsewhere. The brewery recently collaborated with Kane Brewing Company in Ocean, New Jersey, one of the state’s better-known craft breweries. Cans of The Sea Stares Back, an 8.1 percent ABV imperial wheat IPA with more than 6 pounds of hops per barrel, sold out within hours.
And the promise of more beer is on the horizon. Helms is waiting for the installation of a 7-barrel system manufactured by Smart Machine Technologies in Ridgeway, Virginia. Because of space constraints, Troon can’t have a traditional steam boiler, so this system will run on super-heated recirculated mineral oil. It may be unconventional, but the whole site is on septic, so traditional systems just won’t work.
When that new system comes on line later this year, it will mean more “oak-aged stuff, different from what people expect from us; more fruit stuff coming out; more local-grain beers; and a lot of stuff that we envisioned when we opened.”
John Holl is the Senior Editor of Craft Beer & Brewing Magazine®. Email tips and story suggestions to JohnHoll@beerandbrewing.com.
Troon brewing, huh? Wonder what the owner's KF handle is.
- Joined
- Mar 11, 2017
I'm imagining her typing this with a gun to her head. Because that's the way it comes off even though she's obviously just #woke. It's that forced.
A two and four year old don't need to be entertained with a book about sexism. Besides, wasn't the role of Peter Pan often given to women anyway because he's so childlike and elfish? Sandy Duncan's portrayal is particularly iconic. She also played Pinocchio. I think the author picked the wrong play to turn into a "muh sexism" book for toddlers.
She's turning every seconds of her kids' day into a lesson on why they should hate themselves for being white. In a few years they'll probably be following her in chains in one of those stupid BLM protests that woke whites like to do.
- Joined
- Nov 11, 2015
We once convinced a friend you can collect a doll house set from pizza boxes. Everyone pretended to be sad, because they only got a table.
- Joined
- Feb 25, 2013
YOU NAZI'S ARE DONE FOR NOW!
He's such a fan that he got the most well known catchphrase wrong!
- Joined
- Feb 19, 2018
Apparently it's their yearly fund drive. I made the mistake of donating to them before, but will never do it again.
What about you guys? Do you give enough of a shot about unreliable information (and waaaay too many articles about Pokemon) to throw money at them?
What about you guys? Do you give enough of a shot about unreliable information (and waaaay too many articles about Pokemon) to throw money at them?
- Joined
- Dec 13, 2016
I really hate using Wikipedia when they do this in particular because it's just irritating. Even if I wanted to donate, the banner is way too big and I have to go to the trouble of closing it otherwise they'll pester me for the whole page. It's annoying when I just want to look something up
- Joined
- Jul 11, 2018
I wouldn't pay them any of my precious money, but scrolling to the bottom and going through the citations has helped me research for many a rushed essay at midnight so there is some value to it.
- Joined
- Jun 23, 2015
Their intrusive banners just give me more of a reason not to donate to a site whose only use are the citations and late night insomniac reading.
- Joined
- Dec 6, 2017
"If everyone reading this gave $3, the codemonkeys running the servers might be able to afford more than canned sardines for dinner"
- Joined
- May 1, 2017
I still remember one of the first times I looked at Wikipedia someone edited in that badgers lay eggs. Truly a reliable source of accurate information.
- Joined
- Jan 17, 2018
The weirdos who volunteer their time to run the place are reason enough not to trust the site. It's custom built to allow autists and shut ins power over actual experts, especially given their bias towards "objectivity" and presenting even fringe claims as equal and notable if you can find some blog post supporting your claim.
Good for browsing for general information on a topic, but not for anything specific or life threatening. If I want an episode list for a TV show, great. If I want to know about history or biology, no way.
Good for browsing for general information on a topic, but not for anything specific or life threatening. If I want an episode list for a TV show, great. If I want to know about history or biology, no way.
- Joined
- Jan 5, 2015
Wikipedia's no different than what amounts to a subsidiary of TVTropes. Why would I give them money?
- Joined
- Mar 30, 2017
R
RG 448
Guest
kiwifarms.net
I appreciate that they provide sourced and cited knowlege conviniently for free. I think overall it’s a good thing.
- Joined
- Oct 14, 2015
The main thing I use Wikipedia for is to find out what exactly the weird shit they give the contestants in Chopped to work with is.
- Joined
- Jul 25, 2017
Well at least these ads don't have Jimmy Wales gigantic head all over them. Plus the dude owns Wikia which is already loaded with ads so that should generate enough revenue to keep Wikipedia running.