(6092,1,'2012-01-06 01:17:46','2012-01-06 06:17:46','..So lately, I\'ve been dreaming. Not metaphorcally but rather, quite literally. It may sound like nothing to, well, almost anyone - but for me it\'s the return of an old dear friend that I thought had been lost to the ravages of sea. Where sea is my oft crazy life and distracted mind.\n\nWhen I was a kid I used to dream - boisterously, frequently and most creatively. I chalk it up to all the adventure filled, fantastical books I pored over on a daily basis, coupled with an ever creative school curriculum. It produced an over active imagination, { the one thing I didn\'t lose growing up..much to the chagrin of some!}.  Mostly aware of when I was in a dreamlike state I would control the elements of my dream. I could pause them at will, continue where I left off the next day or days after and I could always, always fly.\n\nThen one day the dreams just stopped. \n\nNow they are back and I am awaking exhausted yet abuzz. First thing every day I text a friend and tell her what I dreamt - like a person learning a new language who is excited to share the verb they perfectly conjugated. \n\nBut me being me, one of my recent dreams involved a kitchen. The broader narrative was of me living in Paris, in an artist studio and creating...just creating whatever came to my mind and heart. I was a visual artist, I think perhaps a painter. Which is laughable because I have never been good at drawing or painting. However, there was a distinct moment in the dream where I saw the kitchen and paused. It was modest, makeshift, loft like, with lots of raw materials - woods, steel and brick. It was rustic and yet beautiful.\n\nI have searched high and low for a picture of a kitchen that even barely touches on what I saw in my dream and have been unable to find one.I did find one that contained elements of what I imagined, albeit a lot more polished and stylin\'.\n\n<img src=\"http://www.remain-silent.com/cm/kitchenenvy/parisdreamloft1.jpg\" alt=\"paris loft\" />\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image via <a href=\"http://www.apartmentmodern.com/2657/100-square-meter-loft-in-sao-paulo.html/kitchen-100-square-meter-loft-in-sao-paulo\">apartment modern</a></span></p>\nIn my dream the kitchen was underneath the loft mezzanine, much like this one. The metal work was dark and the floors concrete. This apartment has a lovely, rich dark wood floor but it gives off the same feel as the space I imagined. \n\n<img src=\"http://www.remain-silent.com/cm/kitchenenvy/parisdreamloft3.jpg\" alt=\"paris kitchen dream\" />\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image via <a href=\"http://www.apartmentmodern.com/2657/100-square-meter-loft-in-sao-paulo.html/kitchen-100-square-meter-loft-in-sao-paulo\">apartment modern</a></span></p>\nBrick, wood counters and metalwork were textures that all stood out distinctly in my dream. This space is decidedly more polished than the one I envisioned. My space was a live/work space so the sink washed both dishes and dirty paintbrushes. The kitchen had to be less than precious.\n\n<img src=\"http://www.remain-silent.com/cm/kitchenenvy/parisdreamloft4.jpg\" alt=\"paris dream kitchen\" />\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image via <a href=\"http://www.apartmentmodern.com/2657/100-square-meter-loft-in-sao-paulo.html/kitchen-100-square-meter-loft-in-sao-paulo\">apartment modern</a></span></p>\nThis bold, mod-ish side board meets liquor cabinet was not in my dream. But, a unique accessory such as this is a bold punch of whimsy. It reminds me of the spirit of imagination, the dare to dream not in a literal sense but in a\n','Kitchen Envy: The Dream Kitchen..','','inherit','open','open','','6050-revision-4','','','2012-01-06 01:17:46','2012-01-06 06:17:46','',6050,'http://cravenmaven.com/2012/01/6050-revision-4/',0,'revision','',0),(6093,1,'2012-01-06 01:18:42','2012-01-06 06:18:42','..So lately, I\'ve been dreaming. Not metaphorcally but rather, quite literally. It may sound like nothing to, well, almost anyone - but for me it\'s the return of an old dear friend that I thought had been lost to the ravages of sea. Where sea is my oft crazy life and distracted mind.\r\n\r\nWhen I was a kid I used to dream - boisterously, frequently and most creatively. I chalk it up to all the adventure filled, fantastical books I pored over on a daily basis, coupled with an ever creative school curriculum. It produced an over active imagination, { the one thing I didn\'t lose growing up..much to the chagrin of some!}.  Mostly aware of when I was in a dreamlike state I would control the elements of my dream. I could pause them at will, continue where I left off the next day or days after and I could always, always fly.\r\n\r\nThen one day the dreams just stopped. \r\n\r\nNow they are back and I am awaking exhausted yet abuzz. First thing every day I text a friend and tell her what I dreamt - like a person learning a new language who is excited to share the verb they perfectly conjugated. \r\n\r\nBut me being me, one of my recent dreams involved a kitchen. The broader narrative was of me living in Paris, in an artist studio and creating...just creating whatever came to my mind and heart. I was a visual artist, I think perhaps a painter. Which is laughable because I have never been good at drawing or painting. However, there was a distinct moment in the dream where I saw the kitchen and paused. It was modest, makeshift, loft like, with lots of raw materials - woods, steel and brick. It was rustic and yet beautiful.\r\n\r\nI have searched high and low for a picture of a kitchen that even barely touches on what I saw in my dream and have been unable to find one.I did find one that contained elements of what I imagined, albeit a lot more polished and stylin\'.\r\n\r\n<img src=\"http://www.remain-silent.com/cm/kitchenenvy/parisdreamloft1.jpg\" alt=\"paris loft\" />\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image via <a href=\"http://www.apartmentmodern.com/2657/100-square-meter-loft-in-sao-paulo.html/kitchen-100-square-meter-loft-in-sao-paulo\">apartment modern</a></span></p>\r\nIn my dream the kitchen was underneath the loft mezzanine, much like this one. The metal work was dark and the floors concrete. This apartment has a lovely, rich dark wood floor but it gives off the same feel as the space I imagined. \r\n\r\n<img src=\"http://www.remain-silent.com/cm/kitchenenvy/parisdreamloft3.jpg\" alt=\"paris kitchen dream\" />\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image via <a href=\"http://www.apartmentmodern.com/2657/100-square-meter-loft-in-sao-paulo.html/kitchen-100-square-meter-loft-in-sao-paulo\">apartment modern</a></span></p>\r\nBrick, wood counters and metalwork were textures that all stood out distinctly in my dream. This space is decidedly more polished than the one I envisioned. My space was a live/work space so the sink washed both dishes and dirty paintbrushes. The kitchen had to be less than precious.\r\n\r\n<img src=\"http://www.remain-silent.com/cm/kitchenenvy/parisdreamloft4.jpg\" alt=\"paris dream kitchen\" />\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image via <a href=\"http://www.apartmentmodern.com/2657/100-square-meter-loft-in-sao-paulo.html/kitchen-100-square-meter-loft-in-sao-paulo\">apartment modern</a></span></p>\r\nThis bold, mod-ish side board meets liquor cabinet was not in my dream. But, a unique accessory such as this is a bold punch of whimsy. It reminds me of the spirit of imagination, the dare to dream - to let ones mind wander and willingly form abstract ideas ','Kitchen Envy: The Dream Kitchen..','','inherit','open','open','','6050-revision-5','','','2012-01-06 01:18:42','2012-01-06 06:18:42','',6050,'http://cravenmaven.com/2012/01/6050-revision-5/',0,'revision','',0),(6094,1,'2012-01-06 01:18:48','2012-01-06 06:18:48','..So lately, I\'ve been dreaming. Not metaphorcally but rather, quite literally. It may sound like nothing to, well, almost anyone - but for me it\'s the return of an old dear friend that I thought had been lost to the ravages of sea. Where sea is my oft crazy life and distracted mind.\r\n\r\nWhen I was a kid I used to dream - boisterously, frequently and most creatively. I chalk it up to all the adventure filled, fantastical books I pored over on a daily basis, coupled with an ever creative school curriculum. It produced an over active imagination, { the one thing I didn\'t lose growing up..much to the chagrin of some!}.  Mostly aware of when I was in a dreamlike state I would control the elements of my dream. I could pause them at will, continue where I left off the next day or days after and I could always, always fly.\r\n\r\nThen one day the dreams just stopped. \r\n\r\nNow they are back and I am awaking exhausted yet abuzz. First thing every day I text a friend and tell her what I dreamt - like a person learning a new language who is excited to share the verb they perfectly conjugated. \r\n\r\nBut me being me, one of my recent dreams involved a kitchen. The broader narrative was of me living in Paris, in an artist studio and creating...just creating whatever came to my mind and heart. I was a visual artist, I think perhaps a painter. Which is laughable because I have never been good at drawing or painting. However, there was a distinct moment in the dream where I saw the kitchen and paused. It was modest, makeshift, loft like, with lots of raw materials - woods, steel and brick. It was rustic and yet beautiful.\r\n\r\nI have searched high and low for a picture of a kitchen that even barely touches on what I saw in my dream and have been unable to find one.I did find one that contained elements of what I imagined, albeit a lot more polished and stylin\'.\r\n\r\n<img src=\"http://www.remain-silent.com/cm/kitchenenvy/parisdreamloft1.jpg\" alt=\"paris loft\" />\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image via <a href=\"http://www.apartmentmodern.com/2657/100-square-meter-loft-in-sao-paulo.html/kitchen-100-square-meter-loft-in-sao-paulo\">apartment modern</a></span></p>\r\nIn my dream the kitchen was underneath the loft mezzanine, much like this one. The metal work was dark and the floors concrete. This apartment has a lovely, rich dark wood floor but it gives off the same feel as the space I imagined. \r\n\r\n<img src=\"http://www.remain-silent.com/cm/kitchenenvy/parisdreamloft3.jpg\" alt=\"paris kitchen dream\" />\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image via <a href=\"http://www.apartmentmodern.com/2657/100-square-meter-loft-in-sao-paulo.html/kitchen-100-square-meter-loft-in-sao-paulo\">apartment modern</a></span></p>\r\nBrick, wood counters and metalwork were textures that all stood out distinctly in my dream. This space is decidedly more polished than the one I envisioned. My space was a live/work space so the sink washed both dishes and dirty paintbrushes. The kitchen had to be less than precious.\r\n\r\n<img src=\"http://www.remain-silent.com/cm/kitchenenvy/parisdreamloft4.jpg\" alt=\"paris dream kitchen\" />\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image via <a href=\"http://www.apartmentmodern.com/2657/100-square-meter-loft-in-sao-paulo.html/kitchen-100-square-meter-loft-in-sao-paulo\">apartment modern</a></span></p>\r\nThis bold, mod-ish side board meets liquor cabinet was not in my dream. But, a unique accessory such as this is a bold punch of whimsy. It reminds me of the spirit of imagination, the dare to dream - to let ones mind wander and willingly form abstract ideas ','Kitchen Envy: The Dream Kitchen..','','inherit','open','open','','6050-revision-6','','','2012-01-06 01:18:48','2012-01-06 06:18:48','',6050,'http://cravenmaven.com/2012/01/6050-revision-6/',0,'revision','',0),(6095,1,'2012-01-11 08:44:29','2012-01-11 13:44:29','No doubt you have read your issue of <a href=\"http://shop.kinfolkmag.com/product/volume-two\">Kinfolk Vol. II</a> from cover to cover right? Right? The photo spread that accompanied my article was shot by the incredibly talented <a href=\"http://loumora.com\">Lou Mora</a>, and just last night I came across the below video created by <a href=\"http://www.sonofsharkpig.com/\">Son of Shark Pig</a> that accompanied the shoot. \r\n\r\n<p style=\"text-align: center;\">\r\n<iframe src=\"http://player.vimeo.com/video/31053471?title=0&amp;byline=0&amp;portrait=0\" width=\"450\" height=\"250\" frameborder=\"0\" webkitAllowFullScreen mozallowfullscreen allowFullScreen></iframe></p><p style=\"text-align: center;\"><a href=\"http://vimeo.com/31053471\">Kinfolk Mag - Dusk Supper</a> from <a href=\"http://vimeo.com/sonofsharkpig\">Son of Shark Pig</a> on <a href=\"http://vimeo.com\">Vimeo</a>.</p>\r\n\r\nIt\'s simply gorgeous and embodies the feel and principles of a few supper experiences that are on my to-do list to create in 2012. Enjoy!','Dusk Supper - by Son of Shark Pig','','publish','open','open','','dusk-supper-by-son-of-shark-pig','','','2012-01-11 00:56:21','2012-01-11 05:56:21','',0,'http://cravenmaven.com/?p=6095',0,'post','',0),(6096,1,'2012-01-11 00:43:30','2012-01-11 05:43:30','No doubt you have read your issue of Kinfolk Vol. II from cover to cover right? Right? ;) The photo spread that accompanied my article was shot by the incredibly talented <a href=\"http://loumora.com\">Lou Mora</a>, and just last night I came across the below video created by <a href=\"http://www.sonofsharkpig.com/\">Son of Shark Pig</a> that accompanied the shoot. It\'s simply gorgeous and embodies the feel and principles of a few supper experiences that are on my to-do list to create in 2012. Enjoy!\n\n<p style=\"text-align: center;\">\n<iframe src=\"http://player.vimeo.com/video/31053471?title=0&amp;byline=0&amp;portrait=0\" width=\"400\" height=\"225\" frameborder=\"0\" webkitAllowFullScreen mozallowfullscreen allowFullScreen></iframe><p><a href=\"http://vimeo.com/31053471\">Kinfolk Mag - Dusk Supper</a> from <a href=\"http://vimeo.com/sonofsharkpig\">Son of Shark Pig</a> on <a href=\"http://vimeo.com\">Vimeo</a>.</p></p>','Dusk Supper - by Son of Shark Pig','','inherit','open','open','','6095-revision','','','2012-01-11 00:43:30','2012-01-11 05:43:30','',6095,'http://cravenmaven.com/2012/01/6095-revision/',0,'revision','',0),(6097,1,'2012-01-11 00:43:37','2012-01-11 05:43:37','No doubt you have read your issue of Kinfolk Vol. II from cover to cover right? Right? ;) The photo spread that accompanied my article was shot by the incredibly talented <a href=\"http://loumora.com\">Lou Mora</a>, and just last night I came across the below video created by <a href=\"http://www.sonofsharkpig.com/\">Son of Shark Pig</a> that accompanied the shoot. It\'s simply gorgeous and embodies the feel and principles of a few supper experiences that are on my to-do list to create in 2012. Enjoy!\r\n\r\n<p style=\"text-align: center;\">\r\n<iframe src=\"http://player.vimeo.com/video/31053471?title=0&amp;byline=0&amp;portrait=0\" width=\"400\" height=\"225\" frameborder=\"0\" webkitAllowFullScreen mozallowfullscreen allowFullScreen></iframe><p><a href=\"http://vimeo.com/31053471\">Kinfolk Mag - Dusk Supper</a> from <a href=\"http://vimeo.com/sonofsharkpig\">Son of Shark Pig</a> on <a href=\"http://vimeo.com\">Vimeo</a>.</p></p>','Dusk Supper - by Son of Shark Pig','','inherit','open','open','','6095-revision-2','','','2012-01-11 00:43:37','2012-01-11 05:43:37','',6095,'http://cravenmaven.com/2012/01/6095-revision-2/',0,'revision','',0),(6098,1,'2012-01-11 00:43:38','2012-01-11 05:43:38','No doubt you have read your issue of Kinfolk Vol. II from cover to cover right? Right? ;) The photo spread that accompanied my article was shot by the incredibly talented <a href=\"http://loumora.com\">Lou Mora</a>, and just last night I came across the below video created by <a href=\"http://www.sonofsharkpig.com/\">Son of Shark Pig</a> that accompanied the shoot. It\'s simply gorgeous and embodies the feel and principles of a few supper experiences that are on my to-do list to create in 2012. Enjoy!\r\n\r\n<p style=\"text-align: center;\">\r\n<iframe src=\"http://player.vimeo.com/video/31053471?title=0&amp;byline=0&amp;portrait=0\" width=\"400\" height=\"225\" frameborder=\"0\" webkitAllowFullScreen mozallowfullscreen allowFullScreen></iframe><p><a href=\"http://vimeo.com/31053471\">Kinfolk Mag - Dusk Supper</a> from <a href=\"http://vimeo.com/sonofsharkpig\">Son of Shark Pig</a> on <a href=\"http://vimeo.com\">Vimeo</a>.</p></p>','Dusk Supper - by Son of Shark Pig','','inherit','open','open','','6095-revision-3','','','2012-01-11 00:43:38','2012-01-11 05:43:38','',6095,'http://cravenmaven.com/2012/01/6095-revision-3/',0,'revision','',0),(6099,1,'2012-01-11 00:44:27','2012-01-11 05:44:27','No doubt you have read your issue of <a href=\"http://shop.kinfolkmag.com/product/volume-two\">Kinfolk Vol. II</a> from cover to cover right? Right? The photo spread that accompanied my article was shot by the incredibly talented <a href=\"http://loumora.com\">Lou Mora</a>, and just last night I came across the below video created by <a href=\"http://www.sonofsharkpig.com/\">Son of Shark Pig</a> that accompanied the shoot. It\'s simply gorgeous and embodies the feel and principles of a few supper experiences that are on my to-do list to create in 2012. Enjoy!\r\n\r\n<p style=\"text-align: center;\">\r\n<iframe src=\"http://player.vimeo.com/video/31053471?title=0&amp;byline=0&amp;portrait=0\" width=\"400\" height=\"225\" frameborder=\"0\" webkitAllowFullScreen mozallowfullscreen allowFullScreen></iframe><p><a href=\"http://vimeo.com/31053471\">Kinfolk Mag - Dusk Supper</a> from <a href=\"http://vimeo.com/sonofsharkpig\">Son of Shark Pig</a> on <a href=\"http://vimeo.com\">Vimeo</a>.</p></p>','Dusk Supper - by Son of Shark Pig','','inherit','open','open','','6095-revision-4','','','2012-01-11 00:44:27','2012-01-11 05:44:27','',6095,'http://cravenmaven.com/2012/01/6095-revision-4/',0,'revision','',0),(6100,1,'2012-01-11 00:44:28','2012-01-11 05:44:28','No doubt you have read your issue of <a href=\"http://shop.kinfolkmag.com/product/volume-two\">Kinfolk Vol. II</a> from cover to cover right? Right? The photo spread that accompanied my article was shot by the incredibly talented <a href=\"http://loumora.com\">Lou Mora</a>, and just last night I came across the below video created by <a href=\"http://www.sonofsharkpig.com/\">Son of Shark Pig</a> that accompanied the shoot. It\'s simply gorgeous and embodies the feel and principles of a few supper experiences that are on my to-do list to create in 2012. Enjoy!\r\n\r\n<p style=\"text-align: center;\">\r\n<iframe src=\"http://player.vimeo.com/video/31053471?title=0&amp;byline=0&amp;portrait=0\" width=\"400\" height=\"225\" frameborder=\"0\" webkitAllowFullScreen mozallowfullscreen allowFullScreen></iframe><p><a href=\"http://vimeo.com/31053471\">Kinfolk Mag - Dusk Supper</a> from <a href=\"http://vimeo.com/sonofsharkpig\">Son of Shark Pig</a> on <a href=\"http://vimeo.com\">Vimeo</a>.</p></p>','Dusk Supper - by Son of Shark Pig','','inherit','open','open','','6095-revision-5','','','2012-01-11 00:44:28','2012-01-11 05:44:28','',6095,'http://cravenmaven.com/2012/01/6095-revision-5/',0,'revision','',0),(6101,1,'2012-01-11 00:45:06','2012-01-11 05:45:06','No doubt you have read your issue of <a href=\"http://shop.kinfolkmag.com/product/volume-two\">Kinfolk Vol. II</a> from cover to cover right? Right? The photo spread that accompanied my article was shot by the incredibly talented <a href=\"http://loumora.com\">Lou Mora</a>, and just last night I came across the below video created by <a href=\"http://www.sonofsharkpig.com/\">Son of Shark Pig</a> that accompanied the shoot. It\'s simply gorgeous and embodies the feel and principles of a few supper experiences that are on my to-do list to create in 2012. Enjoy!\r\n\r\n<p style=\"text-align: center;\">\r\n<iframe src=\"http://player.vimeo.com/video/31053471?title=0&amp;byline=0&amp;portrait=0\" width=\"400\" height=\"225\" frameborder=\"0\" webkitAllowFullScreen mozallowfullscreen allowFullScreen></iframe></p><p style=\"text-align: center;\"><a href=\"http://vimeo.com/31053471\">Kinfolk Mag - Dusk Supper</a> from <a href=\"http://vimeo.com/sonofsharkpig\">Son of Shark Pig</a> on <a href=\"http://vimeo.com\">Vimeo</a>.</p>','Dusk Supper - by Son of Shark Pig','','inherit','open','open','','6095-revision-6','','','2012-01-11 00:45:06','2012-01-11 05:45:06','',6095,'http://cravenmaven.com/2012/01/6095-revision-6/',0,'revision','',0),(6102,1,'2012-01-11 00:45:36','2012-01-11 05:45:36','No doubt you have read your issue of <a href=\"http://shop.kinfolkmag.com/product/volume-two\">Kinfolk Vol. II</a> from cover to cover right? Right? The photo spread that accompanied my article was shot by the incredibly talented <a href=\"http://loumora.com\">Lou Mora</a>, and just last night I came across the below video created by <a href=\"http://www.sonofsharkpig.com/\">Son of Shark Pig</a> that accompanied the shoot. \r\n\r\n<p style=\"text-align: center;\">\r\n<iframe src=\"http://player.vimeo.com/video/31053471?title=0&amp;byline=0&amp;portrait=0\" width=\"450\" height=\"250\" frameborder=\"0\" webkitAllowFullScreen mozallowfullscreen allowFullScreen></iframe></p><p style=\"text-align: center;\"><a href=\"http://vimeo.com/31053471\">Kinfolk Mag - Dusk Supper</a> from <a href=\"http://vimeo.com/sonofsharkpig\">Son of Shark Pig</a> on <a href=\"http://vimeo.com\">Vimeo</a>.</p>\r\n\r\nIt\'s simply gorgeous and embodies the feel and principles of a few supper experiences that are on my to-do list to create in 2012. Enjoy!','Dusk Supper - by Son of Shark Pig','','inherit','open','open','','6095-revision-7','','','2012-01-11 00:45:36','2012-01-11 05:45:36','',6095,'http://cravenmaven.com/2012/01/6095-revision-7/',0,'revision','',0),(6103,1,'2011-12-06 01:21:17','2011-12-06 06:21:17','So why should you buy and eat locally grown food? I\'m not going to get on my soapbox and preach to you, I just know that I do it as often as I can, and I rather like it. There is the argument that living closer to the source means that the food is fresher, not to mention that buying local is also good for your local economy helping family farmers stay in business.\r\n\r\nSome may argue that this is just a trend, if so, I reckon it to be a great one. There are hundreds of farmer\'s markets popping up in dense urban landscapes and beyond. The chance to interact with the grower is something these regions were sorely lacking - it\'s an education for the buyer and a source of income for the farmer. In the short time i\'ve bought local i\'ve learned new and exciting ways to cook veggies I previously just \'steamed\' as well as \'discovered\' fruit and veg I never knew existed. It enriches your mind and body - you can\'t put a price on that!\r\n\r\nBelow are charts of what\'s in season across the USA - check back each season for updates.\r\n<p style=\"text-align: center;\"><strong>December produce coming soon!</strong><img class=\"aligncenter\" src=\"http://www.remain-silent.com/cm/usamap_Ecoast.png\" alt=\"east coast usa\" width=\"250\" height=\"147\" />East Coast</p>\r\n<strong>Northern States:</strong>\r\n\r\n<strong>Southern States:</strong>\r\n\r\n<p style=\"text-align: center;\"><img class=\"aligncenter\" src=\"http://www.remain-silent.com/cm/usamap_WestCoast.png\" alt=\"west coast usa\" width=\"250\" height=\"147\" />West Coast</p>\r\n<strong>Northern States:</strong> \r\n\r\n<strong>Southern States:</strong> \r\n\r\n<p style=\"text-align: center;\"><img class=\"aligncenter\" src=\"http://www.remain-silent.com/cm/usamap_MidWest.png\" alt=\"midwest usa\" width=\"250\" height=\"147\" /> MidWest</p>\r\n<strong>Northern States:</strong>  \r\n\r\n<strong>Southern States:</strong>\r\n<p style=\"text-align: right;\"><span style=\"font-size: xx-small;\"><em>info sourced from the <a href=\"http://www.simplesteps.org/eat-local\">NRDC\'s simple steps</a></em></span></p>','be a locavore','','inherit','open','open','','9-revision-19','','','2011-12-06 01:21:17','2011-12-06 06:21:17','',9,'http://cravenmaven.com/2011/12/9-revision-19/',0,'revision','',0),(6104,1,'2012-01-12 13:38:35','2012-01-12 18:38:35','<p style=\"text-align: center;\"><img class=\"aligncenter\" src=\"http://www.remain-silent.com/cm/usamap_WestCoast.png\" alt=\"west coast usa\" width=\"250\" height=\"147\" /> </p>\r\n\r\n\r\nThe \'<a href=\"http://cravenmaven.com/be-a-locavore/\">be a locavore</a>\' page has been updated with what\'s in season across the United States for the first quarter of 2012!. Check it out! Happy Cooking! ','Be a locavore - update','','publish','open','open','','be-a-locavore-update','','','2012-01-12 13:38:35','2012-01-12 18:38:35','',0,'http://cravenmaven.com/?p=6104',0,'post','',0),(6105,1,'2012-01-12 13:38:05','2012-01-12 18:38:05','<p style=\"text-align: center;\"><img class=\"aligncenter\" src=\"http://www.remain-silent.com/cm/usamap_WestCoast.png\" alt=\"west coast usa\" width=\"250\" height=\"147\" /> </p>\n\n\nThe \'<a href=\"http://cravenmaven.com/be-a-locavore/\">be a locavore</a>\' page has been updated with what\'s in season across the United States for the first quarter of 2012!. Check it out! Happy Cooking! ','Be','','inherit','open','open','','6104-revision','','','2012-01-12 13:38:05','2012-01-12 18:38:05','',6104,'http://cravenmaven.com/2012/01/6104-revision/',0,'revision','',0),(6106,1,'2012-01-12 13:38:21','2012-01-12 18:38:21','<p style=\"text-align: center;\"><img class=\"aligncenter\" src=\"http://www.remain-silent.com/cm/usamap_WestCoast.png\" alt=\"west coast usa\" width=\"250\" height=\"147\" /> </p>\r\n\r\n\r\nThe \'<a href=\"http://cravenmaven.com/be-a-locavore/\">be a locavore</a>\' page has been updated with what\'s in season across the United States for the first quarter of 2012!. Check it out! Happy Cooking! ','Be a locavore - update','','inherit','open','open','','6104-revision-2','','','2012-01-12 13:38:21','2012-01-12 18:38:21','',6104,'http://cravenmaven.com/2012/01/6104-revision-2/',0,'revision','',0),(6107,1,'2012-01-12 13:38:22','2012-01-12 18:38:22','<p style=\"text-align: center;\"><img class=\"aligncenter\" src=\"http://www.remain-silent.com/cm/usamap_WestCoast.png\" alt=\"west coast usa\" width=\"250\" height=\"147\" /> </p>\r\n\r\n\r\nThe \'<a href=\"http://cravenmaven.com/be-a-locavore/\">be a locavore</a>\' page has been updated with what\'s in season across the United States for the first quarter of 2012!. Check it out! Happy Cooking! ','Be a locavore - update','','inherit','open','open','','6104-revision-3','','','2012-01-12 13:38:22','2012-01-12 18:38:22','',6104,'http://cravenmaven.com/2012/01/6104-revision-3/',0,'revision','',0),(6108,1,'2012-01-12 14:07:13','2012-01-12 19:07:13','<p style=\"text-align: center;\"><img class=\"aligncenter\" style=\"border: 0pt none;\" src=\"http://www.remain-silent.com/cm/guestposts/reverie_winter2012.jpg\" alt=\"reverie winter 2012\" /></p>\r\nOne thing I love as much as food is a good, fancy wedding! The lovely ladies at <a href=\"http://reveriemag.com/the_magazine/\">Reverie Magazine</a> asked me to write a piece about weddings, New York and what else but eats?!\r\n<p style=\"text-align: center;\"><img class=\"aligncenter\" style=\"border: 1px solid black;\" src=\"http://www.remain-silent.com/cm/guestposts/Reverie_jan2012dinnerisserv.jpg\" alt=\"dinner is served\" width=\"410\" height=\"264\" /></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">screengrab via <a href=\"http://www.beef.de/\">reverie magazine</a></span></p>\r\nThe debut issue of this UK based wedding mag went live TODAY and is simply stunning! Dresses, bowties, whimsy and grace! Be sure to check out my article <a href=\"http://reveriemag.com/the_magazine/\">on page 240</a>, and the rest of the magazine <a href=\"http://reveriemag.com/the_magazine/\">here</a>.<em>\r\n{ Thank you Kate and Mary - xx }</em>','Dinner is served in Reverie!','','publish','open','open','','dinner-is-served-in-reverie','','','2012-01-20 00:43:58','2012-01-20 05:43:58','',0,'http://cravenmaven.com/?p=6108',0,'post','',3),(6109,1,'2012-01-12 13:47:10','2012-01-12 18:47:10','One thing I love more as much as food is a good, fancy wedding! The lovely ladies at Reverie Magazine asked me to write a piece about weddings, New York and what else but food!\nThe debut issue of this UK based Wedding mag went live TODAY and is simply stunning! Be sure to check out my article <a href=\"http://issuu.com/reveriemag/docs/winter2012/241\">here</a>, and the rest of the magazine <a href=\"http://reveriemag.com/the_magazine/\">here</a>. { Thanks Kate and ','Dinner is Served in Reverie!','','inherit','open','open','','6108-revision','','','2012-01-12 13:47:10','2012-01-12 18:47:10','',6108,'http://cravenmaven.com/2012/01/6108-revision/',0,'revision','',0),(6110,1,'2012-01-12 13:48:11','2012-01-12 18:48:11','One thing I love more as much as food is a good, fancy wedding! The lovely ladies at <a href=\"http://reveriemag.com/the_magazine/\">Reverie Magazine</a> asked me to write a piece about weddings, New York and what else but food!\nThe debut issue of this UK based Wedding mag went live TODAY and is simply stunning! Be sure to check out my article <a href=\"http://issuu.com/reveriemag/docs/winter2012/241\">here</a>, and the rest of the magazine <a href=\"http://reveriemag.com/the_magazine/\">here</a>.<em> { Thank you Kate and Mary - xx }</em>','Dinner is Served in Reverie!','','inherit','open','open','','6108-revision-2','','','2012-01-12 13:48:11','2012-01-12 18:48:11','',6108,'http://cravenmaven.com/2012/01/6108-revision-2/',0,'revision','',0),(6111,1,'2012-01-12 14:00:18','2012-01-12 19:00:18','One thing I love as much as food is a good, fancy wedding! The lovely ladies at <a href=\"http://reveriemag.com/the_magazine/\">Reverie Magazine</a> asked me to write a piece about weddings, New York and what else but eats?!\r\nThe debut issue of this UK based wedding mag went live TODAY and is simply stunning! Be sure to check out my article <a href=\"http://issuu.com/reveriemag/docs/winter2012/241\">here</a>, and the rest of the magazine <a href=\"http://reveriemag.com/the_magazine/\">here</a>.<em> { Thank you Kate and Mary - xx }</em>','Dinner is Served in Reverie!','','inherit','open','open','','6108-revision-3','','','2012-01-12 14:00:18','2012-01-12 19:00:18','',6108,'http://cravenmaven.com/2012/01/6108-revision-3/',0,'revision','',0),(6112,1,'2012-01-12 14:00:49','2012-01-12 19:00:49','One thing I love as much as food is a good, fancy wedding! The lovely ladies at <a href=\"http://reveriemag.com/the_magazine/\">Reverie Magazine</a> asked me to write a piece about weddings, New York and what else but eats?!\r\nThe debut issue of this UK based wedding mag went live TODAY and is simply stunning! Be sure to check out my article <a href=\"http://issuu.com/reveriemag/docs/winter2012/241\">here</a>, and the rest of the magazine <a href=\"http://reveriemag.com/the_magazine/\">here</a>.<em>   { Thank you Kate and Mary - xx }</em>','Dinner is Served in Reverie!','','inherit','open','open','','6108-revision-4','','','2012-01-12 14:00:49','2012-01-12 19:00:49','',6108,'http://cravenmaven.com/2012/01/6108-revision-4/',0,'revision','',0),(6113,1,'2012-01-12 14:02:28','2012-01-12 19:02:28','<p style=\"text-align: center;\"><img class=\"aligncenter\" style=\"border: 0pt none;\" src=\"http://www.remain-silent.com/cm/guestposts/reverie_winter2012.jpg\" alt=\"reverie winter 2012\" width=\"450\" height=\"554\" /></p>\r\nOne thing I love as much as food is a good, fancy wedding! The lovely ladies at <a href=\"http://reveriemag.com/the_magazine/\">Reverie Magazine</a> asked me to write a piece about weddings, New York and what else but eats?!\r\n<p style=\"text-align: center;\"><img class=\"aligncenter\" style=\"border: 1px solid black;\" src=\"http://www.remain-silent.com/cm/guestposts/Reverie_jan2012dinnerisserv.jpg\" alt=\"dinner is served\" width=\"450\" height=\"279\" /></p>\r\nThe debut issue of this UK based wedding mag went live TODAY and is simply stunning! Be sure to check out my article <a href=\"http://issuu.com/reveriemag/docs/winter2012/241\">here</a>, and the rest of the magazine <a href=\"http://reveriemag.com/the_magazine/\">here</a>.<em> { Thank you Kate and Mary - xx }</em>','Dinner is served in Reverie!','','inherit','open','open','','6108-revision-5','','','2012-01-12 14:02:28','2012-01-12 19:02:28','',6108,'http://cravenmaven.com/2012/01/6108-revision-5/',0,'revision','',0),(6114,1,'2012-01-12 14:03:19','2012-01-12 19:03:19','<p style=\"text-align: center;\"><img class=\"aligncenter\" style=\"border: 0pt none;\" src=\"http://www.remain-silent.com/cm/guestposts/reverie_winter2012.jpg\" alt=\"reverie winter 2012\" ></p>\r\nOne thing I love as much as food is a good, fancy wedding! The lovely ladies at <a href=\"http://reveriemag.com/the_magazine/\">Reverie Magazine</a> asked me to write a piece about weddings, New York and what else but eats?!\r\n<p style=\"text-align: center;\"><img class=\"aligncenter\" style=\"border: 1px solid black;\" src=\"http://www.remain-silent.com/cm/guestposts/Reverie_jan2012dinnerisserv.jpg\" alt=\"dinner is served\" width=\"425\"></p>\r\nThe debut issue of this UK based wedding mag went live TODAY and is simply stunning! Be sure to check out my article <a href=\"http://issuu.com/reveriemag/docs/winter2012/241\">here</a>, and the rest of the magazine <a href=\"http://reveriemag.com/the_magazine/\">here</a>.<em> { Thank you Kate and Mary - xx }</em>','Dinner is served in Reverie!','','inherit','open','open','','6108-revision-6','','','2012-01-12 14:03:19','2012-01-12 19:03:19','',6108,'http://cravenmaven.com/2012/01/6108-revision-6/',0,'revision','',0),(6115,1,'2012-01-12 14:04:41','2012-01-12 19:04:41','<p style=\"text-align: center;\"><img class=\"aligncenter\" style=\"border: 0pt none;\" src=\"http://www.remain-silent.com/cm/guestposts/reverie_winter2012.jpg\" alt=\"reverie winter 2012\" /></p>\r\nOne thing I love as much as food is a good, fancy wedding! The lovely ladies at <a href=\"http://reveriemag.com/the_magazine/\">Reverie Magazine</a> asked me to write a piece about weddings, New York and what else but eats?!\r\n<p style=\"text-align: center;\"><img class=\"aligncenter\" style=\"border: 1px solid black;\" src=\"http://www.remain-silent.com/cm/guestposts/Reverie_jan2012dinnerisserv.jpg\" alt=\"dinner is served\" width=\"425\" height=\"264\" /></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">screengrab via <a href=\"http://www.beef.de/\">reverie magazine</a></span></p>\r\nThe debut issue of this UK based wedding mag went live TODAY and is simply stunning! Be sure to check out my article <a href=\"http://issuu.com/reveriemag/docs/winter2012/241\">here</a>, and the rest of the magazine <a href=\"http://reveriemag.com/the_magazine/\">here</a>.<em>\r\n{ Thank you Kate and Mary - xx }</em>','Dinner is served in Reverie!','','inherit','open','open','','6108-revision-7','','','2012-01-12 14:04:41','2012-01-12 19:04:41','',6108,'http://cravenmaven.com/2012/01/6108-revision-7/',0,'revision','',0),(6116,1,'2012-01-12 14:06:05','2012-01-12 19:06:05','<p style=\"text-align: center;\"><img class=\"aligncenter\" style=\"border: 0pt none;\" src=\"http://www.remain-silent.com/cm/guestposts/reverie_winter2012.jpg\" alt=\"reverie winter 2012\" /></p>\r\nOne thing I love as much as food is a good, fancy wedding! The lovely ladies at <a href=\"http://reveriemag.com/the_magazine/\">Reverie Magazine</a> asked me to write a piece about weddings, New York and what else but eats?!\r\n<p style=\"text-align: center;\"><img class=\"aligncenter\" style=\"border: 1px solid black;\" src=\"http://www.remain-silent.com/cm/guestposts/Reverie_jan2012dinnerisserv.jpg\" alt=\"dinner is served\" width=\"420\" height=\"264\" /></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">screengrab via <a href=\"http://www.beef.de/\">reverie magazine</a></span></p>\r\nThe debut issue of this UK based wedding mag went live TODAY and is simply stunning! Be sure to check out my article <a href=\"http://issuu.com/reveriemag/docs/winter2012/241\">here</a>, and the rest of the magazine <a href=\"http://reveriemag.com/the_magazine/\">here</a>.<em>\r\n{ Thank you Kate and Mary - xx }</em>','Dinner is served in Reverie!','','inherit','open','open','','6108-revision-8','','','2012-01-12 14:06:05','2012-01-12 19:06:05','',6108,'http://cravenmaven.com/2012/01/6108-revision-8/',0,'revision','',0),(6117,1,'2012-01-12 14:06:41','2012-01-12 19:06:41','<p style=\"text-align: center;\"><img class=\"aligncenter\" style=\"border: 0pt none;\" src=\"http://www.remain-silent.com/cm/guestposts/reverie_winter2012.jpg\" alt=\"reverie winter 2012\" /></p>\r\n\r\nOne thing I love as much as food is a good, fancy wedding! The lovely ladies at <a href=\"http://reveriemag.com/the_magazine/\">Reverie Magazine</a> asked me to write a piece about weddings, New York and what else but eats?!\r\n<p style=\"text-align: center;\"><img class=\"aligncenter\" style=\"border: 1px solid black;\" src=\"http://www.remain-silent.com/cm/guestposts/Reverie_jan2012dinnerisserv.jpg\" alt=\"dinner is served\" width=\"420\" height=\"264\" /></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">screengrab via <a href=\"http://www.beef.de/\">reverie magazine</a></span></p>\r\nThe debut issue of this UK based wedding mag went live TODAY and is simply stunning! Dresses, bowties, whimsy and grace! Be sure to check out my article <a href=\"http://issuu.com/reveriemag/docs/winter2012/241\">here</a>, and the rest of the magazine <a href=\"http://reveriemag.com/the_magazine/\">here</a>.<em>\r\n{ Thank you Kate and Mary - xx }</em>','Dinner is served in Reverie!','','inherit','open','open','','6108-revision-9','','','2012-01-12 14:06:41','2012-01-12 19:06:41','',6108,'http://cravenmaven.com/2012/01/6108-revision-9/',0,'revision','',0),(6118,1,'2012-01-12 14:09:20','2012-01-12 19:09:20','','instagram','','publish','open','open','','instagram','','','2012-01-12 14:09:32','2012-01-12 19:09:32','',0,'http://cravenmaven.com/?p=6118',4,'nav_menu_item','',0),(6119,1,'2012-01-13 09:21:36','2012-01-13 14:21:36','<p style=\"text-align: center;\"><img class=\"aligncenter\" style=\"border: 0pt none;\" src=\"http://www.remain-silent.com/cm/guestposts/reverie_winter2012.jpg\" alt=\"reverie winter 2012\" /></p>\nOne thing I love as much as food is a good, fancy wedding! The lovely ladies at <a href=\"http://reveriemag.com/the_magazine/\">Reverie Magazine</a> asked me to write a piece about weddings, New York and what else but eats?!\n<p style=\"text-align: center;\"><img class=\"aligncenter\" style=\"border: 1px solid black;\" src=\"http://www.remain-silent.com/cm/guestposts/Reverie_jan2012dinnerisserv.jpg\" alt=\"dinner is served\" width=\"410\" height=\"264\" /></p>\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">screengrab via <a href=\"http://www.beef.de/\">reverie magazine</a></span></p>\nThe debut issue of this UK based wedding mag went live TODAY and is simply stunning! Dresses, bowties, whimsy and grace! Be sure to check out my article <a href=\"http://issuu.com/reveriemag/docs/winter2012/241\">here</a>, and the rest of the magazine <a href=\"http://reveriemag.com/the_magazine/\">here</a>.<em>\n{ Thank you Kate and Mary - xx }</em>','Dinner is served in Reverie!','','inherit','open','open','','6108-autosave','','','2012-01-13 09:21:36','2012-01-13 14:21:36','',6108,'http://cravenmaven.com/2012/01/6108-autosave/',0,'revision','',0),(6120,1,'2012-01-12 14:07:13','2012-01-12 19:07:13','<p style=\"text-align: center;\"><img class=\"aligncenter\" style=\"border: 0pt none;\" src=\"http://www.remain-silent.com/cm/guestposts/reverie_winter2012.jpg\" alt=\"reverie winter 2012\" /></p>\r\n\r\nOne thing I love as much as food is a good, fancy wedding! The lovely ladies at <a href=\"http://reveriemag.com/the_magazine/\">Reverie Magazine</a> asked me to write a piece about weddings, New York and what else but eats?!\r\n<p style=\"text-align: center;\"><img class=\"aligncenter\" style=\"border: 1px solid black;\" src=\"http://www.remain-silent.com/cm/guestposts/Reverie_jan2012dinnerisserv.jpg\" alt=\"dinner is served\" width=\"420\" height=\"264\" /></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">screengrab via <a href=\"http://www.beef.de/\">reverie magazine</a></span></p>\r\nThe debut issue of this UK based wedding mag went live TODAY and is simply stunning! Dresses, bowties, whimsy and grace! Be sure to check out my article <a href=\"http://issuu.com/reveriemag/docs/winter2012/241\">here</a>, and the rest of the magazine <a href=\"http://reveriemag.com/the_magazine/\">here</a>.<em>\r\n{ Thank you Kate and Mary - xx }</em>','Dinner is served in Reverie!','','inherit','open','open','','6108-revision-10','','','2012-01-12 14:07:13','2012-01-12 19:07:13','',6108,'http://cravenmaven.com/2012/01/6108-revision-10/',0,'revision','',0),(6121,1,'2012-01-13 09:20:17','2012-01-13 14:20:17','<p style=\"text-align: center;\"><img class=\"aligncenter\" style=\"border: 0pt none;\" src=\"http://www.remain-silent.com/cm/guestposts/reverie_winter2012.jpg\" alt=\"reverie winter 2012\" /></p>\r\nOne thing I love as much as food is a good, fancy wedding! The lovely ladies at <a href=\"http://reveriemag.com/the_magazine/\">Reverie Magazine</a> asked me to write a piece about weddings, New York and what else but eats?!\r\n<p style=\"text-align: center;\"><img class=\"aligncenter\" style=\"border: 1px solid black;\" src=\"http://www.remain-silent.com/cm/guestposts/Reverie_jan2012dinnerisserv.jpg\" alt=\"dinner is served\" width=\"410\" height=\"264\" /></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">screengrab via <a href=\"http://www.beef.de/\">reverie magazine</a></span></p>\r\nThe debut issue of this UK based wedding mag went live TODAY and is simply stunning! Dresses, bowties, whimsy and grace! Be sure to check out my article <a href=\"http://issuu.com/reveriemag/docs/winter2012/241\">here</a>, and the rest of the magazine <a href=\"http://reveriemag.com/the_magazine/\">here</a>.<em>\r\n{ Thank you Kate and Mary - xx }</em>','Dinner is served in Reverie!','','inherit','open','open','','6108-revision-11','','','2012-01-13 09:20:17','2012-01-13 14:20:17','',6108,'http://cravenmaven.com/2012/01/6108-revision-11/',0,'revision','',0),(6123,1,'2012-01-20 01:54:47','2012-01-20 06:54:47','When I was a child I was quickly pressed into the concept of sharing at the dinner table. The youngest and therefore most tyrannised in a family of 6 children, one had to eat speedily in order to avoid the inevitable fork of authority from an elder sibling who realised that you had a tasty morsel or two on your plate that they could take advantage of. \nEven father\'s prayers were not exempt from the errant fork that somehow found it\'s way to my precious meal - stealing away the best bits of grub. The irony of thanking God for the goods He\'d provided evidently lost on my kin, or perhaps understood more literally than I ever could. \n\nI fought, of course, with words and sometimes deeds - I was a scrappy wretch after all, and goodness knows I love dinner. But after a while, one came to accept that procrastination begot deprivation and either ate hastily or accepted that one would be obliged to \'share\' their plate with the quicker and hungrier. \n\nWhen I grew up to share a meal took on a new meaning. Working for pittance per hour garnered a modest wage and meant that college lunchtimes at the pub would only be affordable if you split the cost and consumption of your fish and chips with your English Lit classmate who hopefully wasn\'t as peckish as you. ','Dinner and the politics of sharing..','','inherit','open','open','','6122-revision','','','2012-01-20 01:54:47','2012-01-20 06:54:47','',6122,'http://cravenmaven.com/2012/01/6122-revision/',0,'revision','',0),(6124,1,'2012-01-20 02:17:44','2012-01-20 07:17:44','When I was a child I was quickly pressed into the concept of sharing at the dinner table. The youngest and therefore most tyrannised in a family of 6 children, one had to eat speedily in order to avoid the inevitable fork of authority from an elder sibling who realised that you had a tasty morsel or two on your plate that they could take advantage of. \nEven father\'s prayers were not exempt from the errant fork that somehow found it\'s way to my precious meal - stealing away the best bits of grub. The irony of thanking God for the goods He\'d provided evidently lost on my kin, or perhaps understood more literally than I ever could. \n\nI fought, of course, with words and sometimes deeds - I was a scrappy wretch after all, and goodness knows I love dinner. But after a while, one came to accept that procrastination begot deprivation and either ate hastily or accepted that one would be obliged to \'share\' their plate with the quicker and hungrier. \n\nWhen I grew up, to share a meal took on a new meaning. Working for pittance per hour garnered a modest wage and meant that college lunchtimes at the pub would only be affordable if you split the cost and consumption of your fish and chips with your English Lit classmate who hopefully wasn\'t as peckish as you. But it was these countless hours at the pub that also introduced me to a new avenue of sharing - that of the heart, the mind and soul. \n\nI learned a lot about my fellow classmates at the pub. It wasn\'t the pints talking..but rather the psychological comfort that a satisfied stomach and reassuring four walls of a pub offered. I find that often when one refers to food and it\'s \'effects\' on the body many presume on the powers of Tryptophan and the pleasing response of Serotonin. But there is more to it than a chemical response and a satiated tummy. Eating has been a communal activity from primeval times - an opportunity to connect. Engaging in such an activity with others opens one up to the idea of sharing more than bread, they are after all eyewitnesses to ones consciously ingesting foreign objects of nutritional value { one hopes }, into ones body. An incredibly personal act if you overthink it. It seems only right..that one would then share things that pertain to the outwardly personal aspects of ones life. \n\nI will never forget the day at a pub lunch when I learned that Xaviera wasn\'t a mouthy, back talking, classroom rabble rouser because she was obnoxious, but rather because she was never granted the chance to set roots  and establish close friendships because of her father\'s ever relocating career. She was scared, fragile and shy. Her apparent overbearance was her way of protecting herself. A truth she revealed to us as we chomped our way through some sort of pie and pint. I never saw her in  the same light again. Her menace diminished. \n\nThen I grew some more. And pub lunches were replaced with \'dinners\' at friends houses or restaurants. Pints gave way to wine glasses and sturdy ones for old fashioned\'s. The sophistication and nutritional value of the meals also improved as did the quality and freeness of conversation. ','Dinner and the politics of sharing..','','inherit','open','open','','6122-revision-2','','','2012-01-20 02:17:44','2012-01-20 07:17:44','',6122,'http://cravenmaven.com/2012/01/6122-revision-2/',0,'revision','',0),(6125,1,'2012-01-20 02:23:03','2012-01-20 07:23:03','When I was a child I was quickly pressed into the concept of sharing at the dinner table. The youngest and therefore most tyrannised in a family of 6 children, one had to eat speedily in order to avoid the inevitable fork of authority from an elder sibling who realised that you had a tasty morsel or two on your plate that they could take advantage of. \nEven father\'s prayers were not exempt from the errant fork that somehow found it\'s way to my precious meal - stealing away the best bits of grub. The irony of thanking God for the goods He\'d provided evidently lost on my kin, or perhaps understood more literally than I ever could. \n\nI fought, of course, with words and sometimes deeds - I was a scrappy wretch after all, and goodness knows I love dinner. But after a while, one came to accept that procrastination begot deprivation and either ate hastily or accepted that one would be obliged to \'share\' their plate with the quicker and hungrier. \n\nWhen I grew up, to share a meal took on a new meaning. Working for pittance per hour garnered a modest wage and meant that college lunchtimes at the pub would only be affordable if you split the cost and consumption of your fish and chips with your English Lit classmate who hopefully wasn\'t as peckish as you. But it was these countless hours at the pub that also introduced me to a new avenue of sharing - that of the heart, the mind and soul. \n\nI learned a lot about my fellow classmates at the pub. It wasn\'t the pints talking..but rather the psychological comfort that a satisfied stomach and reassuring four walls of a pub offered. I find that often when one refers to food and it\'s \'effects\' on the body many presume on the powers of Tryptophan and the pleasing response of Serotonin. But there is more to it than a chemical response and a satiated tummy. Eating has been a communal activity from primeval times - an opportunity to connect. Engaging in such an activity with others opens one up to the idea of sharing more than bread, they are after all eyewitnesses to ones consciously ingesting foreign objects of nutritional value { one hopes }, into ones body. An incredibly personal act if you overthink it. It seems only right..that one would then share things that pertain to the outwardly personal aspects of ones life. \n\nI will never forget the day at a pub lunch when I learned that Xaviera wasn\'t a mouthy, back talking, classroom rabble rouser because she was obnoxious, but rather because she was never granted the chance to set roots  and establish close friendships because of her father\'s ever relocating career. She was scared, fragile and shy. Her apparent overbearing demeanour was her way of protecting herself. A truth she revealed to us as we chomped our way through some sort of pie and pint. I never saw her in  the same light again. Her menace diminished. \n\nThen I grew some more. Pub lunches were replaced with \'dinners\' at friends houses or restaurants. Pints gave way to wine glasses and sturdy ones for old fashioned\'s, cradled lovingly. The sophistication and nutritional value of the meals also improved as did the quality and freeness of conversation. I\'ve always been a shy one { much to the shock of those who don\'t know me as one of six }, and love to listen, observe and only occasionally speak. Over time the willingness to share','Dinner and the politics of sharing..','','inherit','open','open','','6122-revision-3','','','2012-01-20 02:23:03','2012-01-20 07:23:03','',6122,'http://cravenmaven.com/2012/01/6122-revision-3/',0,'revision','',0),(6126,1,'2012-01-20 02:48:13','2012-01-20 07:48:13','When I was a child I was quickly pressed into the concept of sharing at the dinner table. The youngest and therefore most tyrannised in a family of 6 children, one had to eat speedily in order to avoid the inevitable fork of authority from an elder sibling who realised that you had a tasty morsel or two on your plate that they could take advantage of. \r\nEven father\'s prayers were not exempt from the errant fork that somehow found it\'s way to my precious meal - stealing away the best bits of grub. The irony of thanking God for the goods He\'d provided evidently lost on my kin, or perhaps understood more literally than I ever could. \r\n\r\nI fought, of course, with words and sometimes deeds - I was a scrappy wretch after all, and goodness knows I love dinner. But after a while, one came to accept that procrastination begot deprivation and either ate hastily or accepted that one would be obliged to \'share\' their plate with the quicker and hungrier. \r\n\r\nWhen I grew up, to share a meal took on a new meaning. Working for pittance per hour garnered a modest wage and meant that college lunchtimes at the pub would only be affordable if you split the cost and consumption of your fish and chips with your English Lit classmate who hopefully wasn\'t as peckish as you. But it was these countless hours at the pub that also introduced me to a new avenue of sharing - that of the heart, the mind and soul. \r\n\r\nI learned a lot about my fellow classmates at the pub. It wasn\'t the pints talking..but rather the psychological comfort that a satisfied stomach and reassuring four walls of a pub offered. I find that often when one refers to food and it\'s \'effects\' on the body many presume on the powers of Tryptophan and the pleasing response of Serotonin. But there is more to it than a chemical response and a satiated tummy. Eating has been a communal activity from primeval times - an opportunity to connect. Engaging in such an activity with others opens one up to the idea of sharing more than bread, they are after all eyewitnesses to ones consciously ingesting foreign objects of nutritional value { one hopes }, into ones body. An incredibly personal act if you overthink it. It seems only right..that one would then share things that pertain to the outwardly personal aspects of ones life. \r\n\r\nI will never forget the day at a pub lunch when I learned that Xaviera wasn\'t a mouthy, back talking, classroom rabble rouser because she was obnoxious, but rather because she was never granted the chance to set roots  and establish close friendships because of her father\'s ever relocating career. She was scared, fragile and shy. Her apparent overbearing demeanour was her way of protecting herself. A truth she revealed to us as we chomped our way through some sort of pie and pint. I never saw her in  the same light again. Her menace diminished. \r\n\r\nThen I grew some more. Pub lunches were replaced with \'dinners\' at friends houses or restaurants. Pints gave way to wine glasses and sturdy ones for old fashioned\'s, cradled lovingly. The sophistication and nutritional value of the meals also improved as did the quality and freeness of conversation. I\'ve always been a shy one { much to the shock of those who don\'t know me as one of six }, and love to listen, observe and only occasionally speak. Over time the willingness to share','Dinner and the politics of sharing..','','inherit','open','open','','6122-revision-4','','','2012-01-20 02:48:13','2012-01-20 07:48:13','',6122,'http://cravenmaven.com/2012/01/6122-revision-4/',0,'revision','',0),(6127,1,'2012-01-20 02:51:17','2012-01-20 07:51:17','When I was a child I was quickly pressed into the concept of sharing at the dinner table. The youngest and therefore most tyrannised in a family of 6 children, one had to eat speedily in order to avoid the inevitable fork of authority from an elder sibling who realised that you had a tasty morsel or two on your plate that they could take advantage of. \nEven father\'s prayers were not exempt from the errant fork that somehow found it\'s way to my precious meal - stealing away the best bits of grub. The irony of thanking God for the goods He\'d provided evidently lost on my kin, or perhaps understood more literally than I ever could. \n\nI fought, of course, with words and sometimes deeds - I was a scrappy wretch after all, and goodness knows I love dinner. But after a while, one came to accept that procrastination begot deprivation and either ate hastily or accepted that one would be obliged to \'share\' their plate with the quicker and hungrier. \n\nWhen I grew up, to share a meal took on a new meaning. Working for pittance per hour garnered a modest wage and meant that college lunchtimes at the pub would only be affordable if you split the cost and consumption of your fish and chips with your English Lit classmate who hopefully wasn\'t as peckish as you. But it was these countless hours at the pub that also introduced me to a new avenue of sharing - that of the heart, the mind and soul. \n\nI learned a lot about my fellow classmates at the pub. It wasn\'t the pints talking..but rather the psychological comfort that a satisfied stomach and reassuring four walls of a pub offered. I find that often when one refers to food and it\'s \'effects\' on the body many presume on the powers of Tryptophan and the pleasing response of Serotonin. But there is more to it than just a chemical response. Eating has been a communal activity from primeval times - an inevitable gathering to share in a similar act. Engaging in such an activity with others opens one up to the idea of sharing more than bread, they are after all eyewitnesses to ones consciously ingesting foreign objects of nutritional value { one hopes }, into ones body. An incredibly personal act if you overthink it. It seems only right..that one would then share things that pertain to the outwardly personal aspects of ones life. \n\nI will never forget the day at a pub lunch when I learned that Xaviera wasn\'t a mouthy, back talking, classroom rabble rouser because she was obnoxious, but rather because she was never granted the chance to set roots  and establish close friendships because of her father\'s ever relocating career. She was scared, fragile and shy. Her apparent overbearing demeanour was her way of protecting herself. A truth she revealed to us as we chomped our way through some sort of pie and pint. I never saw her in  the same light again. Her menace diminished. \n\nThen I grew some more. Pub lunches were replaced with \'dinners\' at friends houses or restaurants. Pints gave way to wine glasses and sturdy ones for old fashioned\'s, cradled lovingly. The sophistication and nutritional value of the meals also improved as did the quality and freeness of conversation. I\'ve always been a shy one { much to the shock of those who don\'t know me as one of six }, and love to listen, observe and only occasionally speak. Over time the willingness to share','Dinner and the politics of sharing..','','inherit','open','open','','6122-revision-5','','','2012-01-20 02:51:17','2012-01-20 07:51:17','',6122,'http://cravenmaven.com/2012/01/6122-revision-5/',0,'revision','',0),(6128,1,'2012-01-20 02:52:17','2012-01-20 07:52:17','When I was a child I was quickly pressed into the concept of sharing at the dinner table. The youngest and therefore most tyrannised in a family of 6 children, one had to eat speedily in order to avoid the inevitable fork of authority from an elder sibling who realised that you had a tasty morsel or two on your plate that they could take advantage of. \nEven father\'s prayers were not exempt from the errant fork that somehow found it\'s way to my precious meal - stealing away the best bits of grub. The irony of thanking God for the goods He\'d provided evidently lost on my kin, or perhaps understood more literally than I ever could. \n\nI fought, of course, with words and sometimes deeds - I was a scrappy wretch after all, and goodness knows I love dinner. But after a while, one came to accept that procrastination begot deprivation and either ate hastily or accepted that one would be obliged to \'share\' their plate with the quicker and hungrier. \n\nWhen I grew up, to share a meal took on a new meaning. Working for pittance per hour garnered a modest wage and meant that college lunchtimes at the pub would only be affordable if you split the cost and consumption of your fish and chips with your English Lit classmate who hopefully wasn\'t as peckish as you. But it was these countless hours at the pub that also introduced me to a new avenue of sharing - that of the heart, the mind and soul. \n\nI learned a lot about my fellow classmates at the pub. It wasn\'t the pints talking..but rather the psychological comfort that a satisfied stomach and reassuring four walls of a pub offered. I find that often when one refers to food and it\'s \'effects\' on the body many presume on the powers of Tryptophan and the pleasing response of Serotonin. But there is more to it than just a chemical response. Eating has been a communal activity from primeval times - an inevitable gathering to share in a similar act. Engaging in such an activity with others opens one up to the idea of sharing more than bread, they are after all eyewitnesses to ones consciously ingesting foreign objects of nutritional value { one hopes }, into ones body. An incredibly personal act in a public space if you over think it. It seems only right..that one would then share things that pertain to the outwardly personal aspects of ones life. \n\nI will never forget the day at a pub lunch when I learned that Xaviera wasn\'t a mouthy, back talking, classroom rabble rouser because she was obnoxious, but rather because she was never granted the chance to set roots  and establish close friendships because of her father\'s ever relocating career. She was scared, fragile and shy. Her apparent overbearing demeanour was her way of protecting herself. A truth she revealed to us as we chomped our way through some sort of pie and pint. I never saw her in  the same light again. Her menace diminished. \n\nThen I grew some more. Pub lunches were replaced with \'dinners\' at friends houses or restaurants. Pints gave way to wine glasses and sturdy ones for old fashioned\'s, cradled lovingly. The sophistication and nutritional value of the meals also improved as did the quality and freeness of conversation. I\'ve always been a shy one { much to the shock of those who don\'t know me as one of six }, and love to listen, observe and only occasionally speak. Over time the willingness to share','Dinner and the politics of sharing..','','inherit','open','open','','6122-revision-6','','','2012-01-20 02:52:17','2012-01-20 07:52:17','',6122,'http://cravenmaven.com/2012/01/6122-revision-6/',0,'revision','',0),(6129,1,'2012-01-20 02:55:20','2012-01-20 07:55:20','When I was a child I was quickly pressed into the concept of sharing at the dinner table. The youngest and therefore most tyrannised in a family of 6 children, one had to eat speedily in order to avoid the inevitable fork of authority from an elder sibling who realised that you had a tasty morsel or two on your plate that they could take advantage of. \r\nEven father\'s prayers were not exempt from the errant fork that somehow found it\'s way to my precious meal - stealing away the best bits of grub. The irony of thanking God for the goods He\'d provided evidently lost on my kin, or perhaps understood more literally than I ever could. \r\n\r\nI fought, of course, with words and sometimes deeds - I was a scrappy wretch after all, and goodness knows I love dinner. But after a while, one came to accept that procrastination begot deprivation and either ate hastily or accepted that one would be obliged to \'share\' their plate with the quicker and hungrier. \r\n\r\nWhen I grew up, to share a meal took on a new meaning. Working for pittance-per-hour garnered a modest wage and meant that college lunchtimes at the pub would only be affordable if you split the cost and consumption of your fish and chips with your English Lit classmate who hopefully wasn\'t as peckish as you. But it was these countless hours at the pub that also introduced me to a new avenue of sharing - that of the heart, the mind and soul. \r\n\r\nI learned a lot about my fellow classmates at the pub. It wasn\'t the pints talking..but rather the psychological comfort that a satisfied stomach and reassuring four walls of a pub offered. I find that often when one refers to food and it\'s \'effects\' on the body many presume on the powers of Tryptophan and the pleasing response of Serotonin. But there is more to it than just a chemical response. Eating has been a communal activity from primeval times - an inevitable gathering to share in a similar act. Engaging in such an activity with others opens one up to the idea of sharing more than bread, they are after all eyewitnesses to ones consciously ingesting foreign objects of nutritional value { one hopes }, into ones body. An incredibly personal act in a public space if you over think it. It seems only right..that one would then share things that pertain to the outwardly personal aspects of ones life. \r\n\r\nI will never forget the day at a pub lunch when I learned that Xaviera wasn\'t a mouthy, back talking, classroom rabble rouser because she was obnoxious, but rather because she was never granted the chance to set roots  and establish close friendships because of her father\'s ever relocating career. She was scared, fragile and shy. Her apparent overbearing demeanour was her way of protecting herself. An act of self preservation. Her truth she revealed to us as we chomped our way through some sort of pie and pint. I never saw her in  the same light again. Her menace diminished. She was...real.\r\n\r\nThen I grew some more. Pub lunches were replaced with \'dinners\' at friends houses or restaurants with cloth for napkins. Pints gave way to wine glasses or sturdy tumblers swishing with old fashioned\'s. The sophistication and nutritional value of the meals also improved as did the quality and freeness of conversation. I\'ve always been a shy one { much to the shock of those who don\'t know me as one of six }, and love to listen, observe and only occasionally speak. Over time the willingness to share','Dinner and the politics of sharing..','','inherit','open','open','','6122-revision-7','','','2012-01-20 02:55:20','2012-01-20 07:55:20','',6122,'http://cravenmaven.com/2012/01/6122-revision-7/',0,'revision','',0),(6130,1,'2012-01-20 03:16:52','2012-01-20 08:16:52','When I was a child I was quickly pressed into the concept of sharing at the dinner table. The youngest and therefore most tyrannised in a family of 6 children, one had to eat speedily in order to avoid the inevitable fork of authority from an elder sibling who realised that you had a tasty morsel or two on your plate that they could take advantage of. \r\nEven father\'s prayers were not exempt from the errant fork that somehow found it\'s way to my precious meal - stealing away the best bits of grub. The irony of thanking God for the goods He\'d provided evidently lost on my kin, or perhaps understood more literally than I ever could. \r\n\r\nI fought, of course, with words and sometimes deeds - I was a scrappy wretch after all, and goodness knows I love dinner. But after a while, one came to accept that procrastination begot deprivation and either ate hastily or accepted that one would be obliged to \'share\' their plate with the quicker and hungrier. \r\n\r\nWhen I grew up, to share a meal took on a new meaning. Working for pittance-per-hour garnered a modest wage and meant that college lunchtimes at the pub would only be affordable if you split the cost and consumption of your fish and chips with your English Lit classmate who hopefully wasn\'t as peckish as you. But it was these countless hours at the pub that also introduced me to a new avenue of sharing - that of the heart, the mind and soul. \r\n\r\nI learned a lot about my fellow classmates at the pub. It wasn\'t the pints talking..but rather the psychological comfort that a satisfied stomach and reassuring four walls of a pub offered. I find that often when one refers to food and it\'s \'effects\' on the body many presume on the powers of Tryptophan and the pleasing response of Serotonin. But there is more to it than just a chemical response. Eating has been a communal activity from primeval times - an inevitable gathering to share in a similar act. Engaging in such an activity with others opens one up to the idea of sharing more than bread, they are after all eyewitnesses to ones consciously ingesting foreign objects of nutritional value { one hopes }, into ones body. An incredibly personal act in a public space if you over think it. It seems only right..that one would then share things that pertain to the outwardly personal aspects of ones life. \r\n\r\nI will never forget the day at a pub lunch when I learned that Xaviera wasn\'t a mouthy, back talking, classroom rabble rouser because she was obnoxious, but rather because she was never granted the chance to set roots  and establish close friendships because of her father\'s ever relocating career. She was scared, fragile and shy. Her apparent overbearing demeanour was her way of protecting herself. An act of self preservation. Her truth she revealed to us as we chomped our way through some sort of pie and pint. I never saw her in  the same light again. Her menace diminished. She was...real.\r\n\r\nThen I grew some more. Pub lunches were replaced with \'dinners\' at friends houses or restaurants with cloth for napkins. Pints gave way to wine glasses or sturdy tumblers swishing with old fashioned\'s. The sophistication and nutritional value of the meals also improved as did the quality and freeness of conversation. I\'ve always been a shy one { much to the shock of those who don\'t know me as one of six }, and love to listen, observe yet only occasionally speak. But over time the willingness to share was indulged. The passing of years had increased the frequency of wounds in ones life and the salve that was granted through honest talk assuaged the sore. \r\n\r\nI have fond memories, and lasting friendships from night\'s such as this - learning what hurt, healed and may never be gotten over. Sharing the same. Occasionally, out of defiance there would be a refusal to share. But the allure of a judgement free zone would eventually coax out a sentence or two that would run freely around the room like a caged beast accidentally freed. \r\n\r\nI can only wonder how this apportioning of secrets, feelings, words will evolve as I continue to grow and my life changes. Life\'s penchant for cyclical behaviour implies that what started as a life literally sharing at the familial dinner table will end the same. But if there is one thing I\'ve learned is never to presume to assume { my life has a rather dark-humoured way of not doing what one would expect }. Scratch that, if there is one thing I\'ve learned, it\'s to protect one\'s plate at all times. Even during prayer.','Dinner and the politics of sharing..','','inherit','open','open','','6122-revision-8','','','2012-01-20 03:16:52','2012-01-20 08:16:52','',6122,'http://cravenmaven.com/2012/01/6122-revision-8/',0,'revision','',0),(6131,1,'2012-01-20 03:18:03','2012-01-20 08:18:03','When I was a child I was quickly pressed into the duty of sharing at the dinner table. The youngest and therefore most tyrannised in a family of 6 children, one had to eat speedily in order to avoid the inevitable fork of authority from an elder sibling who realised that you had a tasty morsel or two on your plate that they could take advantage of. \nEven father\'s prayers were not exempt from the errant fork that somehow found it\'s way to my precious meal - stealing away the best bits of grub. The irony of thanking God for the goods He\'d provided evidently lost on my kin, or perhaps understood more literally than I ever could. \n\nI fought, of course, with words and sometimes deeds - I was a scrappy wretch after all, and goodness knows I love dinner. But after a while, one came to accept that procrastination begot deprivation and either ate hastily or accepted that one would be obliged to \'share\' their plate with the quicker and hungrier. \n\nWhen I grew up, to share a meal took on a new meaning. Working for pittance-per-hour garnered a modest wage and meant that college lunchtimes at the pub would only be affordable if you split the cost and consumption of your fish and chips with your English Lit classmate who hopefully wasn\'t as peckish as you. But it was these countless hours at the pub that also introduced me to a new avenue of sharing - that of the heart, the mind and soul. \n\nI learned a lot about my fellow classmates at the pub. It wasn\'t the pints talking..but rather the psychological comfort that a satisfied stomach and reassuring four walls of a pub offered. I find that often when one refers to food and it\'s \'effects\' on the body many presume on the powers of Tryptophan and the pleasing response of Serotonin. But there is more to it than just a chemical response. Eating has been a communal activity from primeval times - an inevitable gathering to share in a similar act. Engaging in such an activity with others opens one up to the idea of sharing more than bread, they are after all eyewitnesses to ones consciously ingesting foreign objects of nutritional value { one hopes }, into ones body. An incredibly personal act in a public space if you over think it. It seems only right..that one would then share things that pertain to the outwardly personal aspects of ones life. \n\nI will never forget the day at a pub lunch when I learned that Xaviera wasn\'t a mouthy, back talking, classroom rabble rouser because she was obnoxious, but rather because she was never granted the chance to set roots  and establish close friendships because of her father\'s ever relocating career. She was scared, fragile and shy. Her apparent overbearing demeanour was her way of protecting herself. An act of self preservation. Her truth she revealed to us as we chomped our way through some sort of pie and pint. I never saw her in  the same light again. Her menace diminished. She was...real.\n\nThen I grew some more. Pub lunches were replaced with \'dinners\' at friends houses or restaurants with cloth for napkins. Pints gave way to wine glasses or sturdy tumblers swishing with old fashioned\'s. The sophistication and nutritional value of the meals also improved as did the quality and freeness of conversation. I\'ve always been a shy one { much to the shock of those who don\'t know me as one of six }, and love to listen, observe yet only occasionally speak. But over time the willingness to share was indulged. The passing of years had increased the frequency of wounds in ones life and the salve that was granted through honest talk assuaged the sore. \n\nI have fond memories, and lasting friendships from night\'s such as this - learning what hurt, healed and may never be gotten over. Sharing the same. Occasionally, out of defiance there would be a refusal to share. But the allure of a judgement free zone would eventually coax out a sentence or two that would run freely around the room like a caged beast accidentally freed. \n\nI can only wonder how this apportioning of secrets, feelings, words will evolve as I continue to grow and my life changes. Life\'s penchant for cyclical behaviour implies that what started as a life literally sharing at the familial dinner table will end the same. But if there is one thing I\'ve learned is never to presume to assume { my life has a rather dark-humoured way of not doing what one would expect }. Scratch that, if there is one thing I\'ve learned, it\'s to protect one\'s plate at all times. Even during prayer.','Dinner and the politics of sharing..','','inherit','open','open','','6122-revision-9','','','2012-01-20 03:18:03','2012-01-20 08:18:03','',6122,'http://cravenmaven.com/2012/01/6122-revision-9/',0,'revision','',0),(6132,1,'2012-01-20 03:18:57','2012-01-20 08:18:57','When I was a child I was quickly pressed into the duty of sharing at the dinner table. The youngest and therefore, most tyrannised in a family of 6 children, one had to eat speedily in order to avoid the inevitable fork of authority from an elder sibling who realised that you had a tasty morsel or two on your plate that they could take advantage of. \nEven father\'s prayers were not exempt from the errant fork that somehow found it\'s way to my precious meal - stealing away the best bits of grub. The irony of thanking God for the goods He\'d provided evidently lost on my kin, or perhaps understood more literally than I ever could. \n\nI fought, of course, with words and sometimes deeds - I was a scrappy wretch after all, and goodness knows I love dinner. But after a while, one came to accept that procrastination begot deprivation and either ate hastily or accepted that one would be obliged to \'share\' their plate with the quicker and hungrier. \n\nWhen I grew up, to share a meal took on a new meaning. Working for pittance-per-hour garnered a modest wage and meant that college lunchtimes at the pub would only be affordable if you split the cost and consumption of your fish and chips with your English Lit classmate who hopefully wasn\'t as peckish as you. But it was these countless hours at the pub that also introduced me to a new avenue of sharing - that of the heart, the mind and soul. \n\nI learned a lot about my fellow classmates at the pub. It wasn\'t the pints talking..but rather the psychological comfort that a satisfied stomach and reassuring four walls of a pub offered. I find that often when one refers to food and it\'s \'effects\' on the body many presume on the powers of Tryptophan and the pleasing response of Serotonin. But there is more to it than just a chemical response. Eating has been a communal activity from primeval times - an inevitable gathering to share in a similar act. Engaging in such an activity with others opens one up to the idea of sharing more than bread, they are after all eyewitnesses to ones consciously ingesting foreign objects of nutritional value { one hopes }, into ones body. An incredibly personal act in a public space if you over think it. It seems only right..that one would then share things that pertain to the outwardly personal aspects of ones life. \n\nI will never forget the day at a pub lunch when I learned that Xaviera wasn\'t a mouthy, back talking, classroom rabble rouser because she was obnoxious, but rather because she was never granted the chance to set roots  and establish close friendships because of her father\'s ever relocating career. She was scared, fragile and shy. Her apparent overbearing demeanour was her way of protecting herself. An act of self preservation. Her truth she revealed to us as we chomped our way through some sort of pie and pint. I never saw her in  the same light again. Her menace diminished. She was...real.\n\nThen I grew some more. Pub lunches were replaced with \'dinners\' at friends houses or restaurants with cloth for napkins. Pints gave way to wine glasses or sturdy tumblers swishing with old fashioned\'s. The sophistication and nutritional value of the meals also improved as did the quality and freeness of conversation. I\'ve always been a shy one { much to the shock of those who don\'t know me as one of six }, and love to listen, observe yet only occasionally speak. But over time the willingness to share was indulged. The passing of years had increased the frequency of wounds in ones life and the salve that was granted through honest talk assuaged the sore. \n\nI have fond memories, and lasting friendships from night\'s such as this - learning what hurt, healed and may never be gotten over. Sharing the same. Occasionally, out of defiance there would be a refusal to share. But the allure of a judgement free zone would eventually coax out a sentence or two that would run freely around the room like a caged beast accidentally freed. \n\nI can only wonder how this apportioning of secrets, feelings, words will evolve as I continue to grow and my life changes. Life\'s penchant for cyclical behaviour implies that what started as a life literally sharing at the familial dinner table will end the same. But if there is one thing I\'ve learned is never to presume to assume { my life has a rather dark-humoured way of not doing what one would expect }. Scratch that, if there is one thing I\'ve learned, it\'s to protect one\'s plate at all times. Even during prayer.','Dinner and the politics of sharing..','','inherit','open','open','','6122-revision-10','','','2012-01-20 03:18:57','2012-01-20 08:18:57','',6122,'http://cravenmaven.com/2012/01/6122-revision-10/',0,'revision','',0),(6134,1,'2012-01-20 03:27:54','2012-01-20 08:27:54','When I was a child I was quickly pressed into the duty of sharing at the dinner table. The youngest, and therefore most tyrannised in a family of 6 children, one had to eat speedily in order to avoid the inevitable fork of authority from an elder sibling who realised that you had a tasty morsel or two on your plate that they could take advantage of. \nEven father\'s prayers were not exempt from the errant fork that somehow found it\'s way to my precious meal - stealing away the best bits of grub. The irony of \'stealing\' while thanking God for the goods He\'d provided evidently lost on my kin, or perhaps understood more literally than I ever could. \n\nI fought, of course, with words and sometimes deeds. I was a scrappy wretch after all, and goodness knows I love dinner. But after a while, one came to accept that procrastination begot deprivation and either ate hastily or accepted that one would be obliged to \'share\' their plate with the quicker and hungrier. \n\nWhen I grew up, to share a meal took on a new meaning. Working for pittance-per-hour garnered a modest wage, and meant that college lunchtimes at the pub would only be affordable if you split the cost and consumption of your fish n\' chips with your English Lit classmate who hopefully wasn\'t as peckish as you. But it was these countless hours at the pub that also introduced me to a new avenue of sharing - that of the heart, the mind and soul. \n\nI learned a lot about my fellow classmates at the pub. It wasn\'t the pints talking..but rather the psychological comfort that a satisfied stomach and reassuring four walls of a pub offered. I find that often when one refers to food and it\'s \'effects\' on the body, many presume on the powers of Tryptophan and the pleasing response of Serotonin. But there is more to it than just a chemical response. Eating has been a communal activity from primeval times - an inevitable gathering to share in a similar act. Engaging in such an activity with others opens one up to the idea of sharing more than bread. They are after all eyewitnesses to ones consciously ingesting foreign objects of nutritional value { one hopes }, into ones body. An incredibly personal act in a public space if you over think it. It\'s only right..that one would then share things that pertain to the more external personal aspects of ones life. \n\nI will never forget the pub lunch when I learned that Xaviera wasn\'t a mouthy, back talking, classroom rabble rouser because she was obnoxious, but rather because she was never granted the chance to set roots  and establish close friendships because of her father\'s frequently relocating career. She was scared, fragile and shy. Her apparent overbearing demeanour her way of protecting herself. An act of self preservation. Her truth she revealed to us as we chomped our way through some sort of pie and pint. I never saw her in  the same light again. Her menace diminished. She was...real.\n\nThen I grew some more. Pub lunches were replaced with \'dinners\' at friends houses or restaurants with cloth for napkins. Pints gave way to wine glasses or sturdy tumblers swishing with old fashioned\'s. The sophistication and nutritional value of the meals also improved as did the quality and freeness of conversation. I\'ve always been a shy one { much to the shock of those who don\'t know me as one of six }, and love to listen, observe yet only occasionally speak. But over time the willingness to share was indulged. The passing of years had increased the frequency of wounds in ones life and the salve that was granted through honest talk assuaged the sore. \n\nI have fond memories, and lasting friendships from night\'s such as this - learning what hurt, healed and may never be gotten over. Sharing the same. Occasionally, out of defiance there would be a refusal to share. But the allure of a judgement free zone would eventually coax out a sentence or two that would run freely around the room like a caged beast accidentally freed. \n\nI can only wonder how this apportioning of secrets, feelings, words will evolve as I continue to grow and my life changes. Life\'s penchant for cyclical behaviour implies that what started as a life literally sharing at the familial dinner table will end the same. But if there is one thing I\'ve learned is never to presume to assume { my life has a rather dark-humoured way of not doing what one would expect }. Scratch that, if there is one thing I\'ve learned, it\'s to protect one\'s plate at all times. Even during prayer.','Dinner and the politics of sharing..','','inherit','open','open','','6122-revision-12','','','2012-01-20 03:27:54','2012-01-20 08:27:54','',6122,'http://cravenmaven.com/2012/01/6122-revision-12/',0,'revision','',0),(6133,1,'2012-01-20 03:21:50','2012-01-20 08:21:50','When I was a child I was quickly pressed into the duty of sharing at the dinner table. The youngest, and therefore most tyrannised in a family of 6 children, one had to eat speedily in order to avoid the inevitable fork of authority from an elder sibling who realised that you had a tasty morsel or two on your plate that they could take advantage of. \r\nEven father\'s prayers were not exempt from the errant fork that somehow found it\'s way to my precious meal - stealing away the best bits of grub. The irony of \'stealing\' while thanking God for the goods He\'d provided evidently lost on my kin, or perhaps understood more literally than I ever could. \r\n\r\nI fought, of course, with words and sometimes deeds - I was a scrappy wretch after all, and goodness knows I love dinner. But after a while, one came to accept that procrastination begot deprivation and either ate hastily or accepted that one would be obliged to \'share\' their plate with the quicker and hungrier. \r\n\r\nWhen I grew up, to share a meal took on a new meaning. Working for pittance-per-hour garnered a modest wage and meant that college lunchtimes at the pub would only be affordable if you split the cost and consumption of your fish and chips with your English Lit classmate who hopefully wasn\'t as peckish as you. But it was these countless hours at the pub that also introduced me to a new avenue of sharing - that of the heart, the mind and soul. \r\n\r\nI learned a lot about my fellow classmates at the pub. It wasn\'t the pints talking..but rather the psychological comfort that a satisfied stomach and reassuring four walls of a pub offered. I find that often when one refers to food and it\'s \'effects\' on the body many presume on the powers of Tryptophan and the pleasing response of Serotonin. But there is more to it than just a chemical response. Eating has been a communal activity from primeval times - an inevitable gathering to share in a similar act. Engaging in such an activity with others opens one up to the idea of sharing more than bread, they are after all eyewitnesses to ones consciously ingesting foreign objects of nutritional value { one hopes }, into ones body. An incredibly personal act in a public space if you over think it. It seems only right..that one would then share things that pertain to the outwardly personal aspects of ones life. \r\n\r\nI will never forget the day at a pub lunch when I learned that Xaviera wasn\'t a mouthy, back talking, classroom rabble rouser because she was obnoxious, but rather because she was never granted the chance to set roots  and establish close friendships because of her father\'s ever relocating career. She was scared, fragile and shy. Her apparent overbearing demeanour was her way of protecting herself. An act of self preservation. Her truth she revealed to us as we chomped our way through some sort of pie and pint. I never saw her in  the same light again. Her menace diminished. She was...real.\r\n\r\nThen I grew some more. Pub lunches were replaced with \'dinners\' at friends houses or restaurants with cloth for napkins. Pints gave way to wine glasses or sturdy tumblers swishing with old fashioned\'s. The sophistication and nutritional value of the meals also improved as did the quality and freeness of conversation. I\'ve always been a shy one { much to the shock of those who don\'t know me as one of six }, and love to listen, observe yet only occasionally speak. But over time the willingness to share was indulged. The passing of years had increased the frequency of wounds in ones life and the salve that was granted through honest talk assuaged the sore. \r\n\r\nI have fond memories, and lasting friendships from night\'s such as this - learning what hurt, healed and may never be gotten over. Sharing the same. Occasionally, out of defiance there would be a refusal to share. But the allure of a judgement free zone would eventually coax out a sentence or two that would run freely around the room like a caged beast accidentally freed. \r\n\r\nI can only wonder how this apportioning of secrets, feelings, words will evolve as I continue to grow and my life changes. Life\'s penchant for cyclical behaviour implies that what started as a life literally sharing at the familial dinner table will end the same. But if there is one thing I\'ve learned is never to presume to assume { my life has a rather dark-humoured way of not doing what one would expect }. Scratch that, if there is one thing I\'ve learned, it\'s to protect one\'s plate at all times. Even during prayer.','Dinner and the politics of sharing..','','inherit','open','open','','6122-revision-11','','','2012-01-20 03:21:50','2012-01-20 08:21:50','',6122,'http://cravenmaven.com/2012/01/6122-revision-11/',0,'revision','',0),(6135,1,'2012-01-20 03:28:54','2012-01-20 08:28:54','When I was a child I was quickly pressed into the duty of sharing at the dinner table. The youngest, and therefore most tyrannised in a family of 6 children, one had to eat speedily in order to avoid the inevitable fork of authority from an elder sibling who realised that you had a tasty morsel or two on your plate that they could take advantage of. \nEven father\'s prayers were not exempt from the errant fork that somehow found it\'s way to my precious meal - stealing away the best bits of grub. The irony of \'stealing\' while thanking God for the goods He\'d provided evidently lost on my kin, or perhaps understood more literally than I ever could. \n\nI fought, of course, with words and sometimes deeds. I was a scrappy wretch after all, and goodness knows I love dinner. But after a while, one came to accept that procrastination begot deprivation and either ate hastily or accepted that one would be obliged to \'share\' their plate with the quicker and hungrier. \n\nWhen I grew up, to share a meal took on a new meaning. Working for pittance-per-hour garnered a modest wage, and meant that college lunchtimes at the pub would only be affordable if you split the cost and consumption of your fish n\' chips with your English Lit classmate who hopefully wasn\'t as peckish as you. But it was these countless hours at the pub that also introduced me to a new avenue of sharing - that of the heart, the mind and soul. \n\nI learned a lot about my fellow classmates at the pub. It wasn\'t the pints talking..but rather the psychological comfort that a satisfied stomach and reassuring four walls of a pub offered. I find that often when one refers to food and it\'s \'effects\' on the body, many presume on the powers of Tryptophan and the pleasing response of Serotonin. But there is more to it than just a chemical response. Eating has been a communal activity from primeval times - an inevitable gathering to share in a similar act. Engaging in such an activity with others opens one up to the idea of sharing more than bread. They are after all eyewitnesses to ones consciously ingesting foreign objects of nutritional value { one hopes }, into ones body. An incredibly personal act in a public space if you over think it. It\'s only right..that one would then share things that pertain to the more external personal aspects of ones life. \n\nI will never forget the pub lunch when I learned that Xaviera wasn\'t a mouthy, back talking, classroom rabble rouser because she was obnoxious, but rather because she was never granted the chance to set roots  and establish close friendships because of her father\'s frequently relocating career. She was scared, fragile and shy. Her apparent overbearing demeanour her way of protecting herself. An act of self preservation. Her truth she revealed to us as we chomped our way through some sort of pie and pint. I never saw her in  the same light again. Her menace diminished. She was...real.\n\nThen I grew some more. Pub lunches were replaced with \'dinners\' at friends houses or restaurants with cloth for napkins. Pints gave way to wine glasses or sturdy tumblers swishing with old fashioned\'s. The sophistication and nutritional value of the meals also improved as did the quality and freeness of conversation. I\'ve always been a shy one { much to the shock of those who don\'t know me as one of six }, and love to listen, observe, yet only occasionally speak. But over time the willingness to share was indulged. The passing of years had increased the frequency of wounds in ones life and the salve that was granted through honest talk assuaged the sore. \n\nI have fond memories, and lasting friendships from night\'s such as this - learning what hurt, healed and may never be gotten over. Sharing the same. Occasionally, out of defiance there would be a refusal to share. But the allure of a judgement free zone would eventually coax out a sentence or two that would run freely around the room like a caged beast accidentally freed. \n\nI can only wonder how this apportioning of secrets, feelings, words will evolve as I continue to grow and my life changes. Life\'s penchant for cyclical behaviour implies that what started as a life literally sharing at the familial dinner table will end the same. But if there is one thing I\'ve learned is never to presume to assume { my life has a rather dark-humoured way of not doing what one would expect }. Scratch that, if there is one thing I\'ve learned, it\'s to protect one\'s plate at all times. Even during prayer.','Dinner and the politics of sharing..','','inherit','open','open','','6122-revision-13','','','2012-01-20 03:28:54','2012-01-20 08:28:54','',6122,'http://cravenmaven.com/2012/01/6122-revision-13/',0,'revision','',0),(6136,1,'2012-01-20 03:30:16','2012-01-20 08:30:16','When I was a child I was quickly pressed into the duty of sharing at the dinner table. The youngest, and therefore most tyrannised in a family of 6 children, one had to eat speedily in order to avoid the inevitable fork of authority from an elder sibling who realised that you had a tasty morsel or two on your plate that they could take advantage of. \r\nEven father\'s prayers were not exempt from the errant fork that somehow found it\'s way to my precious meal - stealing away the best bits of grub. The irony of \'stealing\' while thanking God for the goods He\'d provided evidently lost on my kin, or perhaps understood more literally than I ever could. \r\n\r\nI fought, of course, with words and sometimes deeds. I was a scrappy wretch after all, and goodness knows I love dinner. But after a while, one came to accept that procrastination begot deprivation and either ate hastily or accepted that one would be obliged to \'share\' their plate with the quicker and hungrier. \r\n\r\nWhen I grew up, to share a meal took on a new meaning. Working for pittance-per-hour garnered a modest wage, and meant that college lunchtimes at the pub would only be affordable if you split the cost and consumption of your fish n\' chips with your English Lit classmate who hopefully wasn\'t as peckish as you. But it was these countless hours at the pub that also introduced me to a new avenue of sharing - that of the heart, the mind and soul. \r\n\r\nI learned a lot about my fellow classmates at the pub. It wasn\'t the pints talking..but rather the psychological comfort that a satisfied stomach and reassuring four walls of a pub offered. I find that often when one refers to food and it\'s \'effects\' on the body, many presume on the powers of Tryptophan and the pleasing response of Serotonin. But there is more to it than just a chemical response. Eating has been a communal activity from primeval times - an inevitable gathering to share in a similar act. Engaging in such an activity with others opens one up to the idea of sharing more than bread. They are after all eyewitnesses to ones consciously ingesting foreign objects of nutritional value { one hopes }, into ones body. An incredibly personal act in a public space if you over think it. It\'s only right..that one would then share things that pertain to the more external personal aspects of ones life. \r\n\r\nI will never forget the pub lunch when I learned that Xaviera wasn\'t a mouthy, back talking, classroom rabble rouser because she was obnoxious, but rather because she was never granted the chance to set roots  and establish close friendships because of her father\'s frequently relocating career. She was scared, fragile and shy. Her apparent overbearing demeanour her way of protecting herself. An act of self preservation. Her truth she revealed to us as we chomped our way through some sort of pie and pint. I never saw her in  the same light again. Her menace diminished. She was...real.\r\n\r\nThen I grew some more. Pub lunches were replaced with \'dinners\' at friends houses or restaurants with cloth for napkins. Pints gave way to wine glasses or sturdy tumblers swishing with old fashioned\'s. The sophistication and nutritional value of the meals also improved as did the quality and freeness of conversation. I\'ve always been a shy one { much to the shock of those who don\'t know me as one of six }, and love to listen, observe, yet only occasionally speak. But over time the willingness to share was indulged. The passing of years had increased the frequency of wounds in ones life and the salve that was granted through honest talk assuaged the sore. \r\n\r\nI have fond memories, and lasting friendships from night\'s such as this - learning what hurt, healed and may never be gotten over. Sharing the same. Occasionally, out of defiance there would be a refusal to share. But the allure of a judgement free zone would eventually coax out a sentence or two that would run freely around the room like a caged beast accidentally freed. \r\n\r\nI can only wonder how this apportioning of secrets, feelings, words will evolve as I continue to grow and my life changes. Life\'s penchant for cyclical behaviour implies that what started as a life literally sharing at the familial dinner table will end the same. But if there is one thing I\'ve learned is never to presume to assume, { my life has a rather dark-humoured way of not doing what one would expect }. Scratch that, if there is one thing I\'ve learned, it\'s to protect one\'s plate at <strong>all</strong> times. Even during father\'s prayer.','Dinner and the politics of sharing..','','inherit','open','open','','6122-revision-14','','','2012-01-20 03:30:16','2012-01-20 08:30:16','',6122,'http://cravenmaven.com/2012/01/6122-revision-14/',0,'revision','',0),(6137,1,'2012-01-20 03:30:18','2012-01-20 08:30:18','When I was a child I was quickly pressed into the duty of sharing at the dinner table. The youngest, and therefore most tyrannised in a family of 6 children, one had to eat speedily in order to avoid the inevitable fork of authority from an elder sibling who realised that you had a tasty morsel or two on your plate that they could take advantage of. \r\nEven father\'s prayers were not exempt from the errant fork that somehow found it\'s way to my precious meal - stealing away the best bits of grub. The irony of \'stealing\' while thanking God for the goods He\'d provided evidently lost on my kin, or perhaps understood more literally than I ever could. \r\n\r\nI fought, of course, with words and sometimes deeds. I was a scrappy wretch after all, and goodness knows I love dinner. But after a while, one came to accept that procrastination begot deprivation and either ate hastily or accepted that one would be obliged to \'share\' their plate with the quicker and hungrier. \r\n\r\nWhen I grew up, to share a meal took on a new meaning. Working for pittance-per-hour garnered a modest wage, and meant that college lunchtimes at the pub would only be affordable if you split the cost and consumption of your fish n\' chips with your English Lit classmate who hopefully wasn\'t as peckish as you. But it was these countless hours at the pub that also introduced me to a new avenue of sharing - that of the heart, the mind and soul. \r\n\r\nI learned a lot about my fellow classmates at the pub. It wasn\'t the pints talking..but rather the psychological comfort that a satisfied stomach and reassuring four walls of a pub offered. I find that often when one refers to food and it\'s \'effects\' on the body, many presume on the powers of Tryptophan and the pleasing response of Serotonin. But there is more to it than just a chemical response. Eating has been a communal activity from primeval times - an inevitable gathering to share in a similar act. Engaging in such an activity with others opens one up to the idea of sharing more than bread. They are after all eyewitnesses to ones consciously ingesting foreign objects of nutritional value { one hopes }, into ones body. An incredibly personal act in a public space if you over think it. It\'s only right..that one would then share things that pertain to the more external personal aspects of ones life. \r\n\r\nI will never forget the pub lunch when I learned that Xaviera wasn\'t a mouthy, back talking, classroom rabble rouser because she was obnoxious, but rather because she was never granted the chance to set roots  and establish close friendships because of her father\'s frequently relocating career. She was scared, fragile and shy. Her apparent overbearing demeanour her way of protecting herself. An act of self preservation. Her truth she revealed to us as we chomped our way through some sort of pie and pint. I never saw her in  the same light again. Her menace diminished. She was...real.\r\n\r\nThen I grew some more. Pub lunches were replaced with \'dinners\' at friends houses or restaurants with cloth for napkins. Pints gave way to wine glasses or sturdy tumblers swishing with old fashioned\'s. The sophistication and nutritional value of the meals also improved as did the quality and freeness of conversation. I\'ve always been a shy one { much to the shock of those who don\'t know me as one of six }, and love to listen, observe, yet only occasionally speak. But over time the willingness to share was indulged. The passing of years had increased the frequency of wounds in ones life and the salve that was granted through honest talk assuaged the sore. \r\n\r\nI have fond memories, and lasting friendships from night\'s such as this - learning what hurt, healed and may never be gotten over. Sharing the same. Occasionally, out of defiance there would be a refusal to share. But the allure of a judgement free zone would eventually coax out a sentence or two that would run freely around the room like a caged beast accidentally freed. \r\n\r\nI can only wonder how this apportioning of secrets, feelings, words will evolve as I continue to grow and my life changes. Life\'s penchant for cyclical behaviour implies that what started as a life literally sharing at the familial dinner table will end the same. But if there is one thing I\'ve learned is never to presume to assume, { my life has a rather dark-humoured way of not doing what one would expect }. Scratch that, if there is one thing I\'ve learned, it\'s to protect one\'s plate at <strong>all</strong> times. Even during father\'s prayer.','Dinner and the politics of sharing..','','inherit','open','open','','6122-revision-15','','','2012-01-20 03:30:18','2012-01-20 08:30:18','',6122,'http://cravenmaven.com/2012/01/6122-revision-15/',0,'revision','',0),(6138,1,'2012-01-20 03:31:52','2012-01-20 08:31:52','When I was a child I was quickly pressed into the duty of sharing at the dinner table. The youngest, and therefore most tyrannised in a family of 6 children, one had to eat speedily in order to avoid the inevitable fork of authority from an elder sibling who realised that you had a tasty morsel or two on your plate that they could take advantage of. \r\nEven father\'s prayers were not exempt from the errant fork that somehow found it\'s way to my precious meal - stealing away the best bits of grub. The irony of \'stealing\' while thanking God for the goods He\'d provided evidently lost on my kin, or perhaps understood more literally than I ever could. \r\n\r\nI fought, of course, with words and sometimes deeds. I was a scrappy wretch after all, and goodness knows I love dinner. But after a while, one came to accept that procrastination begot deprivation and either ate hastily or accepted that one would be obliged to \'share\' their plate with the quicker and hungrier. \r\n\r\nWhen I grew up, to share a meal took on a new meaning. Working for pittance-per-hour garnered a modest wage, and meant that college lunchtimes at the pub would only be affordable if you split the cost and consumption of your fish n\' chips with your English Lit classmate who hopefully wasn\'t as peckish as you. But it was these countless hours at the pub that also introduced me to a new avenue of sharing - that of the heart, the mind and soul. \r\n\r\nI learned a lot about my fellow classmates at the pub. It wasn\'t the pints talking..but rather the psychological comfort that a satisfied stomach and reassuring four walls of a pub offered. I find that often when one refers to food and it\'s \'effects\' on the body, many presume on the powers of Tryptophan and the pleasing response of Serotonin. But there is more to it than just a chemical response. Eating has been a communal activity from primeval times - an inevitable gathering to share in a similar act. Engaging in such an activity with others opens one up to the idea of sharing more than bread. They are after all eyewitnesses to ones consciously ingesting foreign objects of nutritional value { one hopes }, into ones body. An incredibly personal act in a public space if you over think it. It\'s only right..that one would then share things that pertain to the more external personal aspects of ones life. \r\n\r\nI will never forget the pub lunch when I learned that Xaviera wasn\'t a mouthy, back talking, classroom rabble rouser because she was obnoxious, but rather because she was never granted the chance to set roots  and establish close friendships because of her father\'s frequently relocating career. She was scared, fragile and shy. Her apparent overbearing demeanour her way of protecting herself. An act of self preservation. Her truth she revealed to us as we chomped our way through some sort of pie and pint. I never saw her in  the same light again. Her menace diminished. She was...real.\r\n\r\nThen I grew some more. Pub lunches were replaced with \'dinners\' at friends houses or restaurants with cloth for napkins. Pints gave way to wine glasses or sturdy tumblers swishing with old fashioned\'s. The sophistication and nutritional value of the meals also improved as did the quality and freeness of conversation. I\'ve always been a shy one { much to the shock of those who don\'t know me as one of six }, and love to listen, observe, yet only occasionally speak. But over time the willingness to share was indulged. The passing of years had increased the frequency of wounds in ones life and the salve that was granted through honest talk assuaged the sore. \r\n\r\nI have fond memories, and lasting friendships from night\'s such as this - learning what hurt, healed and may never be gotten over. Sharing the same. Occasionally, out of defiance there would be a refusal to share. But the allure of a judgement free zone would eventually coax out a sentence or two that would run freely around the room like a caged beast accidentally freed. \r\n\r\nI can only wonder how this apportioning of secrets, feelings, words will evolve as I continue to grow and my life changes. Life\'s penchant for cyclical behaviour implies that what started as a life literally sharing at the familial dinner table will end the same. But if there is one thing I\'ve learned is never to presume to assume, { my life has a rather dark-humoured way of not doing what one would expect }. Scratch that, if there is one thing I\'ve learned, it\'s to protect one\'s plate at <strong>all</strong> times. Even during dad\'s prayer.','Dinner and the politics of sharing..','','inherit','open','open','','6122-revision-16','','','2012-01-20 03:31:52','2012-01-20 08:31:52','',6122,'http://cravenmaven.com/2012/01/6122-revision-16/',0,'revision','',0),(6139,1,'2012-01-20 03:32:08','2012-01-20 08:32:08','When I was a child I was quickly pressed into the duty of sharing at the dinner table. The youngest, and therefore most tyrannised in a family of 6 children, one had to eat speedily in order to avoid the inevitable fork of authority from an elder sibling who realised that you had a tasty morsel or two on your plate that they could take advantage of. \r\nEven father\'s prayers were not exempt from the errant fork that somehow found it\'s way to my precious meal - stealing away the best bits of grub. The irony of \'stealing\' while thanking God for the goods He\'d provided evidently lost on my kin, or perhaps understood more literally than I ever could. \r\n\r\nI fought, of course, with words and sometimes deeds. I was a scrappy wretch after all, and goodness knows I love dinner. But after a while, one came to accept that procrastination begot deprivation and either ate hastily or accepted that one would be obliged to \'share\' their plate with the quicker and hungrier. \r\n\r\nWhen I grew up, to share a meal took on a new meaning. Working for pittance-per-hour garnered a modest wage, and meant that college lunchtimes at the pub would only be affordable if you split the cost and consumption of your fish n\' chips with your English Lit classmate who hopefully wasn\'t as peckish as you. But it was these countless hours at the pub that also introduced me to a new avenue of sharing - that of the heart, the mind and soul. \r\n\r\nI learned a lot about my fellow classmates at the pub. It wasn\'t the pints talking..but rather the psychological comfort that a satisfied stomach and reassuring four walls of a pub offered. I find that often when one refers to food and it\'s \'effects\' on the body, many presume on the powers of Tryptophan and the pleasing response of Serotonin. But there is more to it than just a chemical response. Eating has been a communal activity from primeval times - an inevitable gathering to share in a similar act. Engaging in such an activity with others opens one up to the idea of sharing more than bread. They are after all eyewitnesses to ones consciously ingesting foreign objects of nutritional value { one hopes }, into ones body. An incredibly personal act in a public space if you over think it. It\'s only right..that one would then share things that pertain to the more external personal aspects of ones life. \r\n\r\nI will never forget the pub lunch when I learned that Xaviera wasn\'t a mouthy, back talking, classroom rabble rouser because she was obnoxious, but rather because she was never granted the chance to set roots  and establish close friendships because of her father\'s frequently relocating career. She was scared, fragile and shy. Her apparent overbearing demeanour her way of protecting herself. An act of self preservation. Her truth she revealed to us as we chomped our way through some sort of pie and pint. I never saw her in  the same light again. Her menace diminished. She was...real.\r\n\r\nThen I grew some more. Pub lunches were replaced with \'dinners\' at friends houses or restaurants with cloth for napkins. Pints gave way to wine glasses or sturdy tumblers swishing with old fashioned\'s. The sophistication and nutritional value of the meals also improved as did the quality and freeness of conversation. I\'ve always been a shy one { much to the shock of those who don\'t know me as one of six }, and love to listen, observe, yet only occasionally speak. But over time the willingness to share was indulged. The passing of years had increased the frequency of wounds in ones life and the salve that was granted through honest talk assuaged the sore. \r\n\r\nI have fond memories, and lasting friendships from night\'s such as this - learning what hurt, healed and may never be gotten over. Sharing the same. Occasionally, out of defiance there would be a refusal to share. But the allure of a judgement free zone would eventually coax out a sentence or two that would run freely around the room like a caged beast accidentally freed. \r\n\r\nI can only wonder how this apportioning of secrets, feelings, words will evolve as I continue to grow and my life changes. Life\'s penchant for cyclical behaviour implies that what started as a life literally sharing at the familial dinner table will end the same. But if there is one thing I\'ve learned is never to presume to assume, { my life has a rather dark-humoured way of not doing what one would expect }. Scratch that, if there is one thing I\'ve learned, it\'s to protect one\'s plate at <strong>all</strong> times. Even during father\'s prayer.','Dinner and the politics of sharing..','','inherit','open','open','','6122-revision-17','','','2012-01-20 03:32:08','2012-01-20 08:32:08','',6122,'http://cravenmaven.com/2012/01/6122-revision-17/',0,'revision','',0),(6140,1,'2012-01-20 03:32:09','2012-01-20 08:32:09','When I was a child I was quickly pressed into the duty of sharing at the dinner table. The youngest, and therefore most tyrannised in a family of 6 children, one had to eat speedily in order to avoid the inevitable fork of authority from an elder sibling who realised that you had a tasty morsel or two on your plate that they could take advantage of. \r\nEven father\'s prayers were not exempt from the errant fork that somehow found it\'s way to my precious meal - stealing away the best bits of grub. The irony of \'stealing\' while thanking God for the goods He\'d provided evidently lost on my kin, or perhaps understood more literally than I ever could. \r\n\r\nI fought, of course, with words and sometimes deeds. I was a scrappy wretch after all, and goodness knows I love dinner. But after a while, one came to accept that procrastination begot deprivation and either ate hastily or accepted that one would be obliged to \'share\' their plate with the quicker and hungrier. \r\n\r\nWhen I grew up, to share a meal took on a new meaning. Working for pittance-per-hour garnered a modest wage, and meant that college lunchtimes at the pub would only be affordable if you split the cost and consumption of your fish n\' chips with your English Lit classmate who hopefully wasn\'t as peckish as you. But it was these countless hours at the pub that also introduced me to a new avenue of sharing - that of the heart, the mind and soul. \r\n\r\nI learned a lot about my fellow classmates at the pub. It wasn\'t the pints talking..but rather the psychological comfort that a satisfied stomach and reassuring four walls of a pub offered. I find that often when one refers to food and it\'s \'effects\' on the body, many presume on the powers of Tryptophan and the pleasing response of Serotonin. But there is more to it than just a chemical response. Eating has been a communal activity from primeval times - an inevitable gathering to share in a similar act. Engaging in such an activity with others opens one up to the idea of sharing more than bread. They are after all eyewitnesses to ones consciously ingesting foreign objects of nutritional value { one hopes }, into ones body. An incredibly personal act in a public space if you over think it. It\'s only right..that one would then share things that pertain to the more external personal aspects of ones life. \r\n\r\nI will never forget the pub lunch when I learned that Xaviera wasn\'t a mouthy, back talking, classroom rabble rouser because she was obnoxious, but rather because she was never granted the chance to set roots  and establish close friendships because of her father\'s frequently relocating career. She was scared, fragile and shy. Her apparent overbearing demeanour her way of protecting herself. An act of self preservation. Her truth she revealed to us as we chomped our way through some sort of pie and pint. I never saw her in  the same light again. Her menace diminished. She was...real.\r\n\r\nThen I grew some more. Pub lunches were replaced with \'dinners\' at friends houses or restaurants with cloth for napkins. Pints gave way to wine glasses or sturdy tumblers swishing with old fashioned\'s. The sophistication and nutritional value of the meals also improved as did the quality and freeness of conversation. I\'ve always been a shy one { much to the shock of those who don\'t know me as one of six }, and love to listen, observe, yet only occasionally speak. But over time the willingness to share was indulged. The passing of years had increased the frequency of wounds in ones life and the salve that was granted through honest talk assuaged the sore. \r\n\r\nI have fond memories, and lasting friendships from night\'s such as this - learning what hurt, healed and may never be gotten over. Sharing the same. Occasionally, out of defiance there would be a refusal to share. But the allure of a judgement free zone would eventually coax out a sentence or two that would run freely around the room like a caged beast accidentally freed. \r\n\r\nI can only wonder how this apportioning of secrets, feelings, words will evolve as I continue to grow and my life changes. Life\'s penchant for cyclical behaviour implies that what started as a life literally sharing at the familial dinner table will end the same. But if there is one thing I\'ve learned is never to presume to assume, { my life has a rather dark-humoured way of not doing what one would expect }. Scratch that, if there is one thing I\'ve learned, it\'s to protect one\'s plate at <strong>all</strong> times. Even during father\'s prayer.','Dinner and the politics of sharing..','','inherit','open','open','','6122-revision-18','','','2012-01-20 03:32:09','2012-01-20 08:32:09','',6122,'http://cravenmaven.com/2012/01/6122-revision-18/',0,'revision','',0),(6141,1,'2012-01-20 03:33:07','2012-01-20 08:33:07','When I was a child I was quickly pressed into the duty of sharing at the dinner table. The youngest, and therefore most tyrannised in a family of 6 children, one had to eat speedily in order to avoid the inevitable fork of authority from an elder sibling who realised that you had a tasty morsel or two on your plate that they could take advantage of. \r\nEven father\'s prayers were not exempt from the errant fork that somehow found it\'s way to my precious meal - stealing away the best bits of grub. The irony of \'stealing\' while thanking God for the goods He\'d provided evidently lost on my kin, or perhaps understood more literally than I ever could. \r\n\r\nI fought, of course, with words and sometimes deeds. I was a scrappy wretch after all, and goodness knows I love dinner. But after a while, one came to accept that procrastination begot deprivation and either ate hastily or accepted that one would be obliged to \'share\' their plate with the quicker and hungrier. \r\n\r\nWhen I grew up, to share a meal took on a new meaning. Working for pittance-per-hour garnered a modest wage, and meant that college lunchtimes at the pub would only be affordable if you split the cost and consumption of your fish n\' chips with your English Lit classmate who hopefully wasn\'t as peckish as you. But it was these countless hours at the pub that also introduced me to a new avenue of sharing - that of the heart, the mind and soul. \r\n\r\nI learned a lot about my fellow classmates at the pub. It wasn\'t the pints talking..but rather the psychological comfort that a satisfied stomach and reassuring four walls of a pub offered. I find that often when one refers to food and it\'s \'effects\' on the body, many presume on the powers of Tryptophan and the pleasing response of Serotonin. But there is more to it than just a chemical response. Eating has been a communal activity from primeval times - an inevitable gathering to share in a similar act. Engaging in such an activity with others opens one up to the idea of sharing more than bread. They are after all eyewitnesses to ones consciously ingesting foreign objects of nutritional value { one hopes }, into ones body. An incredibly personal act in a public space if you over think it. It\'s only right..that one would then share things that pertain to the more external personal aspects of ones life. \r\n\r\nI will never forget the pub lunch when I learned that Xaviera wasn\'t a mouthy, back talking, classroom rabble rouser because she was obnoxious, but rather because she was never granted the chance to set roots  and establish close friendships because of her father\'s frequently relocating career. She was scared, fragile and shy. Her apparent overbearing demeanour her way of protecting herself. An act of self preservation. Her truth she revealed to us as we chomped our way through some sort of pie and pint. I never saw her in  the same light again. Her menace diminished. She was...real.\r\n\r\nThen I grew some more. Pub lunches were replaced with \'dinners\' at friends houses or restaurants with cloth for napkins. Pints gave way to wine glasses or sturdy tumblers swishing with old fashioned\'s. The sophistication and nutritional value of the meals also improved as did the quality and freeness of conversation. I\'ve always been a shy one { much to the shock of those who don\'t know me as one of six }, and love to listen, observe, yet only occasionally speak. But over time the willingness to share was indulged. The passing of years had increased the frequency of wounds in ones life and the salve that was granted through honest talk assuaged the sore. \r\n\r\nI have fond memories, and lasting friendships from night\'s such as this - learning what hurt, healed and may never be gotten over. Sharing the same. Occasionally, out of defiance there would be a refusal to share. A firmly closed lipped act of rebellion. But the allure of a judgement free zone would eventually coax out a sentence or two that would run freely around the room like a caged beast accidentally freed. \r\n\r\nI can only wonder how this apportioning of secrets, feelings, words will evolve as I continue to grow and my life changes. Life\'s penchant for cyclical behaviour implies that what started as a life literally sharing at the familial dinner table will end the same. But if there is one thing I\'ve learned is never to presume to assume, { my life has a rather dark-humoured way of not doing what one would expect }. Scratch that, if there is one thing I\'ve learned, it\'s to protect one\'s plate at <strong>all</strong> times. Even during father\'s prayer.','Dinner and the politics of sharing..','','inherit','open','open','','6122-revision-19','','','2012-01-20 03:33:07','2012-01-20 08:33:07','',6122,'http://cravenmaven.com/2012/01/6122-revision-19/',0,'revision','',0),(6181,1,'2012-02-14 03:56:22','2012-02-14 08:56:22','Ten years ago I became a Vegetarian. \r\n\r\nTo many that statement is straightforward enough to not invoke a raised brow or ponder for longer than it takes to read it. But for me, my family and interestingly enough my friends, it was, { and sometimes still is }, a HUGE deal.\r\n\r\nThe thing is, I\'d always been a proud carnivore. I didn\'t just love meat, for me it was a love affair with passion that perpetually raged at the highest level.  I can only believe that it was something I was born with. As a child I would happily down a second or third helping of liver with onions while my siblings recoiled. Reveled in that gently popping sensation in ones mouth when teeth penetrated a cooked kidney. And longed for stringy curried goat flesh between my teeth. Eating meat, was a multi-sensory experience and each meal a psychedelic trip that left me in a gastronomically euphoric state.\r\n\r\nI kid you not. \r\n\r\nThen one day everything changed. Despite what one friend claims, it wasn\'t <strong>one </strong>specific event that \'turned me\'. Rather, over the years tiny cracks in my meat loving fortress were ever so slowly compromised until my resolve caved and vegetarianism was the only and most important thing before me. \r\n\r\nThere are many ironies in my choice. Not least, the fact that I always used to mercilessly mock vegetarians. I just didn\'t \'get it\'. \"No meat? Why ever would you choose to do that?! Something surely must be WRONG with you.\" To my brain, vegetarianism was like trying to explain Shakespeare in Lithuanian to a class full of Japanese speaking students. There was just no comprehension at all.\r\n\r\nThe first crack in my fortress had to be the emergence of <a href=\"http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001792/\">v.Creutzfeldt-Jakob Disease</a> { vCJD }, more popularly known as Mad Cow\'s Disease. I remember when cases started making news in the UK. Images of girls a mere shadow of the person they were a few weeks or months before. Non-communicative, demented, wasting away, fragile and most worryingly, incurable.\r\n \r\nAppropriately, the public reacted with outrage. As for me..I wasn\'t quite sure what I felt. All I remember was being stunned that this could be the end result to someones short lived life and the reason, not the business end of a gun, but questionable farming practices. I stared stunned and open mouthed at many and any reports of vCJD sufferers and their inevitable deaths.\r\n\r\nAlthough I was shocked, I wasn\'t motivated to make a change. Why should I? Meat had been my faithful escort for so many years, it hadn\'t personally cuckolded <em>me</em>, why would I leave it now?\r\n\r\nFast forward several years. A transatlantic move and many new life experiences under my belt. When you live in a country other than your place of birth, people ask a lot { of the same } questions. Sometimes out of general curiosity or due to necessity - ie. employers, doctors etc.  It was here that I learned that <em>\"If, from January 1, 1980 through December 31, 1996, you spent (visited or lived) a cumulative time of 3 months or more in the United Kingdom\"</em> you could not give blood. Not ever. The reason? The prevalence of Mad Cow\'s disease. \r\n\r\nThis surprised me. I knew vCJD was a bad thing but to see in print from the medical industry that they full well realised the serious effects, and shockingly long incubation of the disease unsettled me. \r\n\r\nI wondered which meal, if any, had been my poisoned chalice..\r\n\r\nThe thought gnawed away in the back of my mind. Like white noise from an oscillating fan on a warm summer night.\r\n\r\nI moved again. However, this time a lot of meditative thought came with me. Trying to come to terms with oneself I realised  that what I was told a few years prior by a dear friend, that I was \'fundamentally the person I was always going to be\' was proving true. And if true, then I was a person who valued loyalty, who staunchly and unapologetically stood up for what is right versus what is wrong. { A trait that makes me a good friend - apparently, and a frightening enemy - also, apparently }. Accepting this realism, resurfaced a creeping feeling.. that for me, buying flesh from the meat industry and consuming this sacrifice was...damaging. But I still didn\'t have a repulsion to it, a motivating hatred that would cause me to divorce myself from this amorous lifelong affair.\r\n\r\nA friend\'s dad loaned me a book he\'d been reading. It was about <a href=\"http://www.amazon.com/Vegan-Ethics-Eating-Erik-Marcus/dp/0935526870\">Vegan and the ethics of eating. </a> He thought it might interest me. As  I read the book my fortress caved and the flood came. I started looking everywhere and anywhere for information about factory farming processes. I didn\'t sleep well for days. Random memories popped into my head - the time I visited the family farm near where my mum grew up and toured their abattoir. I remembered thinking how wonderfully humane and thoughtful their process was and assumed that my { factory farmed } meat was handled the same way. \r\n\r\nI also remembered things a friend who worked in PR for a food division of a government agency had told me. Interestingly enough, she was also a vegetarian..\r\n\r\nThe information was overwhelming. My eyes were opened and I realised just what was happening to an indiscernibly large portion of the meat I had so willingly bought and partaken. We were entrusted as caretakers. Caretakers of this land and all that roams it - but what was going on was far from care. I was weighed down with empathy for any and all consumable animal.\r\n\r\nShocked at how little consideration was given to the quality of the \'end product\' that I had  bought in trust, I felt betrayed, deceived and finally sickened. I literally dry heaved for a solid 36 hours. It was like my body was trying to expel over 20 years of meat unsuccessfully. My throat hurt.\r\n\r\nI felt guilty in a crime I was unaware I was an accomplice to. I felt helpless at the lack of control I had over the exact condition of the meat that sat before me. There was only one answer and it was clear. From that day til now, I never ate meat again. { Save for a painful lapse over a bacon and egg butty 3 weeks later! }. \r\n\r\nMy mind was set. Immoveable as a bulwark.\r\n\r\nThe first thing I painfully missed was the texture. I had always loved the way meat <em>felt</em> and found it hard to replicate the sensation of sinking ones incisors into its rugged warmth. But my mind triumphed over my heart and within a short period of time the desire for this once constant companion was just..gone.\r\n\r\nFriends and family reacted forcefully. I endured accusations of having an \'eating disorder\' { yeah..THIS craven little beast! }, to mocking, sarcasm and sadly ignorant comments. I saw a lot of my old traits in them and just hoped that one day they would learn to think more openly and acceptingly. Gladly some of them did, while others..probably never will. \r\n\r\nI found comraderie in those who were walking this same path. A vegan chef, vegetarian co-workers and others. They taught me, shaped me on where to shop, what to buy, how to live. They helped me find what worked for me. I read and applied what I learned for weeks, months - establishing the gait I was going to take on this journey. All of this helped build a foundation that I continue to grow on. \r\n\r\nFrom time to time my friend <a href=\"http://veganyte.tumblr.com/\" title=\"veganyte tumblr\">Veganyte</a> and I laugh at \'what crazy thing a meat eater said\' to us. I can laugh now. I\'m confident and comfortable in my decision and have always respected the decisions of others to eat meat. It\'s their choice. But I sure ain\'t doing it! \r\n\r\nGladly there are now some great, ethical options out there for meat eaters, but they aren\'t excessively easy to come across. But for me, the lack of desire to eat meat is no longer missed. Funnily enough a good ripe plum sometimes has the feel of steak. Now it seems, vegetarianism is fundamentally a part of who I am and who I always will be. ','Vegetarianism, an anniversary..','','publish','open','open','','vegetarianism-an-anniversary','','','2012-02-14 04:06:36','2012-02-14 09:06:36','',0,'http://cravenmaven.com/?p=6181',0,'post','',2),(6143,1,'2012-01-27 08:01:34','2012-01-27 13:01:34','<p style=\"text-align: center;\"><object width=\"470\" height=\"269\"><param name=\"movie\" value=\"http://www.youtube.com/v/JEqztfPKiV8?version=3&amp;hl=en_US\"></param><param name=\"allowFullScreen\" value=\"true\"></param><param name=\"allowscriptaccess\" value=\"always\"></param><embed src=\"http://www.youtube.com/v/JEqztfPKiV8?version=3&amp;hl=en_US\" type=\"application/x-shockwave-flash\" width=\"470\" height=\"269\" allowscriptaccess=\"always\" allowfullscreen=\"true\"></embed></object></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">video via <a href=\"http://www.youtube.com/watch?v=JEqztfPKiV8&feature=related\">youtube</a></span></p>\r\n\r\nI am going through something of a music revolt. In the past, I had made a habit of listening to music that hastily pulsated in my head, heart and veins. The purpose of doing so, it seems, was to bring my energies up to a level that mirrored the frenetic beat. A tactic that was incredibly useful when I had a houseful of chores to get done and nary the strength to do much of anything at all. \r\n\r\nBut such a heightened pace often led to a prolonged state of vivacity, the antithesis of relaxation.\r\n\r\nSo a change was needed. It quickly became apparent that my choice of music had to be reevaluated to achieve calm. Sure, I still have to get things <em>done</em>, but for once in my life, I am trying to do it..calmly. And here I am - a 12th of the way through 2012, enforcing the habit of listening to the congenial sounds of Fleet Foxes and Band of Horses to name just two. I have found the results intriguing. Yes, I am calmer, but I have also been more forgiving and open minded. My food { as this is a blog about food }, has been more experimental, filled with fresher produce and slight in portion.\r\n\r\nMy kitchen hums at all hours. Not just for breakfast, lunch or dinner. But late into the evening - prepping ingredients for the next day or creating sauces, staples for weeks to come. My evening kitchen is lit dimly { another experiment - avoiding overhead light }, less cluttered and accented with a cup or glass of some beverage or the other while I tinker around its familiar space. \r\n\r\nWhile this song by Fleet Foxes is not explicitly about an actual kitchen, it\'s tone reflects the feel that permeates <em>my</em> evening kitchen. It\'s texture mirrors the essentials I concoct in this small space. So enjoy the music, your weekend and the desire to cook late in the day, in your Evening Kitchen. ','Food & Music: Evening Kitchen by Band of Horses..','','publish','open','open','','food-music-evening-kitchen-by-band-of-horses','','','2012-01-27 01:02:00','2012-01-27 06:02:00','',0,'http://cravenmaven.com/?p=6143',0,'post','',1),(6144,1,'2012-01-27 00:53:59','2012-01-27 05:53:59','I am going through something of a music revolt. In the past, I have made a habit of listening to music that pulsates in my head, heart and veins. The purpose of doing so, it seems, was to bring my energies up to a level that mirrored the frenetic beat. A tactic that was incredibly useful when I had, say, a houseful of chores to get done and nary the strength to do anything if much at all. \n\nBut a heightened pace often led to a prolonged state of vivacity, the antithesis of relaxation.\n\nSo a change was needed. Sure, I still need to get things <em>done</em>, but for once in my life, I am trying to do it..calmly. It quickly became apparent that my choice of music had to be reevaluated to achieve calm. And here I am - a 12th of the way through 2012, listening to the congenial sounds of Fleet Foxes and Band of Horses to name just two. I have found the results intriguing. Yes, I am calmer, but I have also been more forgiving and open minded. My food { as this is a blog about food }, has been more experimental, filled with fresher produce and slight in portion.\n\nMy kitchen hums at all hours. Not just for breakfast, lunch or dinner. But late into the evening - prepping ingredients for the next day or creating sauces, staples for weeks to come. My evening kitchen is lit dimly { another experiment - avoiding overhead light }, less cluttered and accented with a cup, glass of some beverage or the other while I tinker around its familiar space. \n\nWhile this song by Fleet Foxes is not explicitly about an actual kitchen, it\'s tone reflects the feel that permeates <em>my</em> evening kitchen. It\'s texture mirrors the essentials I concoct in this small space. So enjoy, the music, your weekend and the desire to cook late in the day, in your Evening Kitchen. ','Food & Music: Evening Kitchen by Band of Horses..','','inherit','open','open','','6143-revision','','','2012-01-27 00:53:59','2012-01-27 05:53:59','',6143,'http://cravenmaven.com/2012/01/6143-revision/',0,'revision','',0),(6145,1,'2012-01-27 00:56:16','2012-01-27 05:56:16','<p style=\"text-align: center;\"><object width=\"470\" height=\"269\"><param name=\"movie\" value=\"http://www.youtube.com/v/JEqztfPKiV8?version=3&amp;hl=en_US\"></param><param name=\"allowFullScreen\" value=\"true\"></param><param name=\"allowscriptaccess\" value=\"always\"></param><embed src=\"http://www.youtube.com/v/JEqztfPKiV8?version=3&amp;hl=en_US\" type=\"application/x-shockwave-flash\" width=\"470\" height=\"269\" allowscriptaccess=\"always\" allowfullscreen=\"true\"></embed></object></p>\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">video via <a href=\"http://www.youtube.com/watch?v=JEqztfPKiV8&feature=related\">youtube</a></span></p>\n\nI am going through something of a music revolt. In the past, I have made a habit of listening to music that pulsates in my head, heart and veins. The purpose of doing so, it seems, was to bring my energies up to a level that mirrored the frenetic beat. A tactic that was incredibly useful when I had, say, a houseful of chores to get done and nary the strength to do anything if much at all. \n\nBut a heightened pace often led to a prolonged state of vivacity, the antithesis of relaxation.\n\nSo a change was needed. Sure, I still need to get things <em>done</em>, but for once in my life, I am trying to do it..calmly. It quickly became apparent that my choice of music had to be reevaluated to achieve calm. And here I am - a 12th of the way through 2012, listening to the congenial sounds of Fleet Foxes and Band of Horses to name just two. I have found the results intriguing. Yes, I am calmer, but I have also been more forgiving and open minded. My food { as this is a blog about food }, has been more experimental, filled with fresher produce and slight in portion.\n\nMy kitchen hums at all hours. Not just for breakfast, lunch or dinner. But late into the evening - prepping ingredients for the next day or creating sauces, staples for weeks to come. My evening kitchen is lit dimly { another experiment - avoiding overhead light }, less cluttered and accented with a cup, glass of some beverage or the other while I tinker around its familiar space. \n\nWhile this song by Fleet Foxes is not explicitly about an actual kitchen, it\'s tone reflects the feel that permeates <em>my</em> evening kitchen. It\'s texture mirrors the essentials I concoct in this small space. So enjoy, the music, your weekend and the desire to cook late in the day, in your Evening Kitchen. ','Food & Music: Evening Kitchen by Band of Horses..','','inherit','open','open','','6143-revision-2','','','2012-01-27 00:56:16','2012-01-27 05:56:16','',6143,'http://cravenmaven.com/2012/01/6143-revision-2/',0,'revision','',0),(6146,1,'2012-01-27 00:56:19','2012-01-27 05:56:19','<p style=\"text-align: center;\"><object width=\"470\" height=\"269\"><param name=\"movie\" value=\"http://www.youtube.com/v/JEqztfPKiV8?version=3&amp;hl=en_US\"></param><param name=\"allowFullScreen\" value=\"true\"></param><param name=\"allowscriptaccess\" value=\"always\"></param><embed src=\"http://www.youtube.com/v/JEqztfPKiV8?version=3&amp;hl=en_US\" type=\"application/x-shockwave-flash\" width=\"470\" height=\"269\" allowscriptaccess=\"always\" allowfullscreen=\"true\"></embed></object></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">video via <a href=\"http://www.youtube.com/watch?v=JEqztfPKiV8&feature=related\">youtube</a></span></p>\r\n\r\nI am going through something of a music revolt. In the past, I have made a habit of listening to music that pulsates in my head, heart and veins. The purpose of doing so, it seems, was to bring my energies up to a level that mirrored the frenetic beat. A tactic that was incredibly useful when I had, say, a houseful of chores to get done and nary the strength to do anything if much at all. \r\n\r\nBut a heightened pace often led to a prolonged state of vivacity, the antithesis of relaxation.\r\n\r\nSo a change was needed. Sure, I still need to get things <em>done</em>, but for once in my life, I am trying to do it..calmly. It quickly became apparent that my choice of music had to be reevaluated to achieve calm. And here I am - a 12th of the way through 2012, listening to the congenial sounds of Fleet Foxes and Band of Horses to name just two. I have found the results intriguing. Yes, I am calmer, but I have also been more forgiving and open minded. My food { as this is a blog about food }, has been more experimental, filled with fresher produce and slight in portion.\r\n\r\nMy kitchen hums at all hours. Not just for breakfast, lunch or dinner. But late into the evening - prepping ingredients for the next day or creating sauces, staples for weeks to come. My evening kitchen is lit dimly { another experiment - avoiding overhead light }, less cluttered and accented with a cup, glass of some beverage or the other while I tinker around its familiar space. \r\n\r\nWhile this song by Fleet Foxes is not explicitly about an actual kitchen, it\'s tone reflects the feel that permeates <em>my</em> evening kitchen. It\'s texture mirrors the essentials I concoct in this small space. So enjoy, the music, your weekend and the desire to cook late in the day, in your Evening Kitchen. ','Food & Music: Evening Kitchen by Band of Horses..','','inherit','open','open','','6143-revision-3','','','2012-01-27 00:56:19','2012-01-27 05:56:19','',6143,'http://cravenmaven.com/2012/01/6143-revision-3/',0,'revision','',0),(6147,1,'2012-01-27 01:00:24','2012-01-27 06:00:24','<p style=\"text-align: center;\"><object width=\"470\" height=\"269\"><param name=\"movie\" value=\"http://www.youtube.com/v/JEqztfPKiV8?version=3&amp;hl=en_US\"></param><param name=\"allowFullScreen\" value=\"true\"></param><param name=\"allowscriptaccess\" value=\"always\"></param><embed src=\"http://www.youtube.com/v/JEqztfPKiV8?version=3&amp;hl=en_US\" type=\"application/x-shockwave-flash\" width=\"470\" height=\"269\" allowscriptaccess=\"always\" allowfullscreen=\"true\"></embed></object></p>\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">video via <a href=\"http://www.youtube.com/watch?v=JEqztfPKiV8&feature=related\">youtube</a></span></p>\n\nI am going through something of a music revolt. In the past, I had made a habit of listening to music that hastily pulsated in my head, heart and veins. The purpose of doing so, it seems, was to bring my energies up to a level that mirrored the frenetic beat. A tactic that was incredibly useful when I had a houseful of chores to get done and nary the strength to do much of anything at all. \n\nBut such a heightened pace often led to a prolonged state of vivacity, the antithesis of relaxation.\n\nSo a change was needed. It quickly became apparent that my choice of music had to be reevaluated to achieve calm. Sure, I still have to get things <em>done</em>, but for once in my life, I am trying to do it..calmly. And here I am - a 12th of the way through 2012, enforcing the habit of listening to the congenial sounds of Fleet Foxes and Band of Horses to name just two. I have found the results intriguing. Yes, I am calmer, but I have also been more forgiving and open minded. My food { as this is a blog about food }, has been more experimental, filled with fresher produce and slight in portion.\n\nMy kitchen hums at all hours. Not just for breakfast, lunch or dinner. But late into the evening - prepping ingredients for the next day or creating sauces, staples for weeks to come. My evening kitchen is lit dimly { another experiment - avoiding overhead light }, less cluttered and accented with a cup, glass of some beverage or the other while I tinker around its familiar space. \n\nWhile this song by Fleet Foxes is not explicitly about an actual kitchen, it\'s tone reflects the feel that permeates <em>my</em> evening kitchen. It\'s texture mirrors the essentials I concoct in this small space. So enjoy, the music, your weekend and the desire to cook late in the day, in your Evening Kitchen. ','Food & Music: Evening Kitchen by Band of Horses..','','inherit','open','open','','6143-revision-4','','','2012-01-27 01:00:24','2012-01-27 06:00:24','',6143,'http://cravenmaven.com/2012/01/6143-revision-4/',0,'revision','',0),(6148,1,'2012-01-27 01:00:46','2012-01-27 06:00:46','<p style=\"text-align: center;\"><object width=\"470\" height=\"269\"><param name=\"movie\" value=\"http://www.youtube.com/v/JEqztfPKiV8?version=3&amp;hl=en_US\"></param><param name=\"allowFullScreen\" value=\"true\"></param><param name=\"allowscriptaccess\" value=\"always\"></param><embed src=\"http://www.youtube.com/v/JEqztfPKiV8?version=3&amp;hl=en_US\" type=\"application/x-shockwave-flash\" width=\"470\" height=\"269\" allowscriptaccess=\"always\" allowfullscreen=\"true\"></embed></object></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">video via <a href=\"http://www.youtube.com/watch?v=JEqztfPKiV8&feature=related\">youtube</a></span></p>\r\n\r\nI am going through something of a music revolt. In the past, I had made a habit of listening to music that hastily pulsated in my head, heart and veins. The purpose of doing so, it seems, was to bring my energies up to a level that mirrored the frenetic beat. A tactic that was incredibly useful when I had a houseful of chores to get done and nary the strength to do much of anything at all. \r\n\r\nBut such a heightened pace often led to a prolonged state of vivacity, the antithesis of relaxation.\r\n\r\nSo a change was needed. It quickly became apparent that my choice of music had to be reevaluated to achieve calm. Sure, I still have to get things <em>done</em>, but for once in my life, I am trying to do it..calmly. And here I am - a 12th of the way through 2012, enforcing the habit of listening to the congenial sounds of Fleet Foxes and Band of Horses to name just two. I have found the results intriguing. Yes, I am calmer, but I have also been more forgiving and open minded. My food { as this is a blog about food }, has been more experimental, filled with fresher produce and slight in portion.\r\n\r\nMy kitchen hums at all hours. Not just for breakfast, lunch or dinner. But late into the evening - prepping ingredients for the next day or creating sauces, staples for weeks to come. My evening kitchen is lit dimly { another experiment - avoiding overhead light }, less cluttered and accented with a cup, glass of some beverage or the other while I tinker around its familiar space. \r\n\r\nWhile this song by Fleet Foxes is not explicitly about an actual kitchen, it\'s tone reflects the feel that permeates <em>my</em> evening kitchen. It\'s texture mirrors the essentials I concoct in this small space. So enjoy the music, your weekend and the desire to cook late in the day, in your Evening Kitchen. ','Food & Music: Evening Kitchen by Band of Horses..','','inherit','open','open','','6143-revision-5','','','2012-01-27 01:00:46','2012-01-27 06:00:46','',6143,'http://cravenmaven.com/2012/01/6143-revision-5/',0,'revision','',0),(6149,1,'2012-01-27 01:00:47','2012-01-27 06:00:47','<p style=\"text-align: center;\"><object width=\"470\" height=\"269\"><param name=\"movie\" value=\"http://www.youtube.com/v/JEqztfPKiV8?version=3&amp;hl=en_US\"></param><param name=\"allowFullScreen\" value=\"true\"></param><param name=\"allowscriptaccess\" value=\"always\"></param><embed src=\"http://www.youtube.com/v/JEqztfPKiV8?version=3&amp;hl=en_US\" type=\"application/x-shockwave-flash\" width=\"470\" height=\"269\" allowscriptaccess=\"always\" allowfullscreen=\"true\"></embed></object></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">video via <a href=\"http://www.youtube.com/watch?v=JEqztfPKiV8&feature=related\">youtube</a></span></p>\r\n\r\nI am going through something of a music revolt. In the past, I had made a habit of listening to music that hastily pulsated in my head, heart and veins. The purpose of doing so, it seems, was to bring my energies up to a level that mirrored the frenetic beat. A tactic that was incredibly useful when I had a houseful of chores to get done and nary the strength to do much of anything at all. \r\n\r\nBut such a heightened pace often led to a prolonged state of vivacity, the antithesis of relaxation.\r\n\r\nSo a change was needed. It quickly became apparent that my choice of music had to be reevaluated to achieve calm. Sure, I still have to get things <em>done</em>, but for once in my life, I am trying to do it..calmly. And here I am - a 12th of the way through 2012, enforcing the habit of listening to the congenial sounds of Fleet Foxes and Band of Horses to name just two. I have found the results intriguing. Yes, I am calmer, but I have also been more forgiving and open minded. My food { as this is a blog about food }, has been more experimental, filled with fresher produce and slight in portion.\r\n\r\nMy kitchen hums at all hours. Not just for breakfast, lunch or dinner. But late into the evening - prepping ingredients for the next day or creating sauces, staples for weeks to come. My evening kitchen is lit dimly { another experiment - avoiding overhead light }, less cluttered and accented with a cup, glass of some beverage or the other while I tinker around its familiar space. \r\n\r\nWhile this song by Fleet Foxes is not explicitly about an actual kitchen, it\'s tone reflects the feel that permeates <em>my</em> evening kitchen. It\'s texture mirrors the essentials I concoct in this small space. So enjoy the music, your weekend and the desire to cook late in the day, in your Evening Kitchen. ','Food & Music: Evening Kitchen by Band of Horses..','','inherit','open','open','','6143-revision-6','','','2012-01-27 01:00:47','2012-01-27 06:00:47','',6143,'http://cravenmaven.com/2012/01/6143-revision-6/',0,'revision','',0),(6150,1,'2012-01-27 01:01:28','2012-01-27 06:01:28','<p style=\"text-align: center;\"><object width=\"470\" height=\"269\"><param name=\"movie\" value=\"http://www.youtube.com/v/JEqztfPKiV8?version=3&amp;hl=en_US\"></param><param name=\"allowFullScreen\" value=\"true\"></param><param name=\"allowscriptaccess\" value=\"always\"></param><embed src=\"http://www.youtube.com/v/JEqztfPKiV8?version=3&amp;hl=en_US\" type=\"application/x-shockwave-flash\" width=\"470\" height=\"269\" allowscriptaccess=\"always\" allowfullscreen=\"true\"></embed></object></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">video via <a href=\"http://www.youtube.com/watch?v=JEqztfPKiV8&feature=related\">youtube</a></span></p>\r\n\r\nI am going through something of a music revolt. In the past, I had made a habit of listening to music that hastily pulsated in my head, heart and veins. The purpose of doing so, it seems, was to bring my energies up to a level that mirrored the frenetic beat. A tactic that was incredibly useful when I had a houseful of chores to get done and nary the strength to do much of anything at all. \r\n\r\nBut such a heightened pace often led to a prolonged state of vivacity, the antithesis of relaxation.\r\n\r\nSo a change was needed. It quickly became apparent that my choice of music had to be reevaluated to achieve calm. Sure, I still have to get things <em>done</em>, but for once in my life, I am trying to do it..calmly. And here I am - a 12th of the way through 2012, enforcing the habit of listening to the congenial sounds of Fleet Foxes and Band of Horses to name just two. I have found the results intriguing. Yes, I am calmer, but I have also been more forgiving and open minded. My food { as this is a blog about food }, has been more experimental, filled with fresher produce and slight in portion.\r\n\r\nMy kitchen hums at all hours. Not just for breakfast, lunch or dinner. But late into the evening - prepping ingredients for the next day or creating sauces, staples for weeks to come. My evening kitchen is lit dimly { another experiment - avoiding overhead light }, less cluttered and accented with a cup or glass of some beverage or the other while I tinker around its familiar space. \r\n\r\nWhile this song by Fleet Foxes is not explicitly about an actual kitchen, it\'s tone reflects the feel that permeates <em>my</em> evening kitchen. It\'s texture mirrors the essentials I concoct in this small space. So enjoy the music, your weekend and the desire to cook late in the day, in your Evening Kitchen. ','Food & Music: Evening Kitchen by Band of Horses..','','inherit','open','open','','6143-revision-7','','','2012-01-27 01:01:28','2012-01-27 06:01:28','',6143,'http://cravenmaven.com/2012/01/6143-revision-7/',0,'revision','',0),(6151,1,'2012-01-27 01:01:34','2012-01-27 06:01:34','<p style=\"text-align: center;\"><object width=\"470\" height=\"269\"><param name=\"movie\" value=\"http://www.youtube.com/v/JEqztfPKiV8?version=3&amp;hl=en_US\"></param><param name=\"allowFullScreen\" value=\"true\"></param><param name=\"allowscriptaccess\" value=\"always\"></param><embed src=\"http://www.youtube.com/v/JEqztfPKiV8?version=3&amp;hl=en_US\" type=\"application/x-shockwave-flash\" width=\"470\" height=\"269\" allowscriptaccess=\"always\" allowfullscreen=\"true\"></embed></object></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">video via <a href=\"http://www.youtube.com/watch?v=JEqztfPKiV8&feature=related\">youtube</a></span></p>\r\n\r\nI am going through something of a music revolt. In the past, I had made a habit of listening to music that hastily pulsated in my head, heart and veins. The purpose of doing so, it seems, was to bring my energies up to a level that mirrored the frenetic beat. A tactic that was incredibly useful when I had a houseful of chores to get done and nary the strength to do much of anything at all. \r\n\r\nBut such a heightened pace often led to a prolonged state of vivacity, the antithesis of relaxation.\r\n\r\nSo a change was needed. It quickly became apparent that my choice of music had to be reevaluated to achieve calm. Sure, I still have to get things <em>done</em>, but for once in my life, I am trying to do it..calmly. And here I am - a 12th of the way through 2012, enforcing the habit of listening to the congenial sounds of Fleet Foxes and Band of Horses to name just two. I have found the results intriguing. Yes, I am calmer, but I have also been more forgiving and open minded. My food { as this is a blog about food }, has been more experimental, filled with fresher produce and slight in portion.\r\n\r\nMy kitchen hums at all hours. Not just for breakfast, lunch or dinner. But late into the evening - prepping ingredients for the next day or creating sauces, staples for weeks to come. My evening kitchen is lit dimly { another experiment - avoiding overhead light }, less cluttered and accented with a cup or glass of some beverage or the other while I tinker around its familiar space. \r\n\r\nWhile this song by Fleet Foxes is not explicitly about an actual kitchen, it\'s tone reflects the feel that permeates <em>my</em> evening kitchen. It\'s texture mirrors the essentials I concoct in this small space. So enjoy the music, your weekend and the desire to cook late in the day, in your Evening Kitchen. ','Food & Music: Evening Kitchen by Band of Horses..','','inherit','open','open','','6143-revision-8','','','2012-01-27 01:01:34','2012-01-27 06:01:34','',6143,'http://cravenmaven.com/2012/01/6143-revision-8/',0,'revision','',0),(6152,1,'2012-02-02 08:50:59','2012-02-02 13:50:59','<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_aga.jpg\" alt=\"march store sf\" width=470></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\nWhen pleasing aesthetics and modernity meets good design and simplicity my attention is well and truly grabbed. Most week\'s I fawn and drool over the loveliest of <a href=\"http://cravenmaven.com/category/kitchen-envy/\">kitchen spaces</a> - inevitably boasting intricate details or textures and clever layouts. But this week I step away from kitchens and take a peek at MARCH - a new store in San Francisco { oh, to be on the West Coast }, that offers the most exquisite products for the kitchen space and dining table.\r\n\r\n<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_2.jpg\" alt=\"marchsf store\" width=470></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\nWhere to begin? The light and bright store decor rivals the serenity of any of my favourite <a href=\"http://cravenmaven.com/2011/09/kitchen-envy-stockholm-calling/\">European kitchens</a>.  Especially as the store is punctuated with classic Aga and Lodge cookers and cookware.\r\n\r\n<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-ceramics.jpg\" alt=\"marchsf ceramics\" width=470><br>\r\n<img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-art.jpg\" alt=\"march sf art\" width=470></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">top: ceramics by <a href=\"http://www.christianeperrochon.com/atelier.htm\">Christiane Perrochon</a>. bottom: food related art by <a href=\"http://www.etheringtonfineart.com/artists/mae_smith/index.html\">Carrie Mae Smith</a>.<br> images by Drew Altizer and Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\nA carefully curated collection of alluring products from designer Jasper Conran, simple ceramics by <a href=\"http://www.brickettdavda.com/tableware.html\">Brickett Davda</a> and <a href=\"http://www.christianeperrochon.com/atelier.htm\">Christiane Perrochon</a>, offer a natural elegance to the dinner table. I am especially excited that they also sell food themed art that is actually wall worthy and not trite! \r\n\r\n<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-spoons.jpg\" alt=\"marchsf spoons\" width=470></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Drew Altizer via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\nSo until I get a ticket to San Francisco, I am holding out for the online store to go live..which I am assured is in May. I hope so because my wishlist is already stocked with goodies such as the hand carved wooden spoons exclusive to MARCH, from Blackcreek Mercantile & Trading Co. { priced from $85 - $110. } I don\'t know whether to cook with them or frame them and hang them on the wall.\r\n\r\nGet thee to <a href=\"http://www.marchsf.com/\">marchsf.com</a> and prepare to drool like your favourite dish is in front of you!\r\n\r\n<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_3.jpg\" alt=\"marchsf cabinet\" width=470></p><p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\n\r\n\r\n\r\n','M A R C H to a different tune..','','publish','open','open','','m-a-r-c-h-to-a-different-tune','','\nhttp://cravenmaven.com/2011/09/kitchen-envy-stockholm-calling/','2012-02-02 16:04:11','2012-02-02 21:04:11','',0,'http://cravenmaven.com/?p=6152',0,'post','',0),(6153,1,'2012-02-01 03:07:29','2012-02-01 08:07:29','When pleasing aesthetics and modernity meets good design and simplicity my attention is well and truly grabbed. Most Wednesday\'s I fawn and drool over the loveliest of kitchen spaces - inevitably boasting intricate details or textures and clever layouts. But this week I step away from kitchens and take a peek at MARCH - a new store opening in San Francisco { oh, to be on the West Coast }, that offers the divine products for the kitchen space to dining tables.\n\n- \n - e-commerce site coming soon','M A R C H','','inherit','open','open','','6152-revision','','','2012-02-01 03:07:29','2012-02-01 08:07:29','',6152,'http://cravenmaven.com/2012/02/6152-revision/',0,'revision','',0),(6154,1,'2012-02-02 02:15:24','2012-02-02 07:15:24','When pleasing aesthetics and modernity meets good design and simplicity my attention is well and truly grabbed. Most week\'s I fawn and drool over the loveliest of kitchen spaces - inevitably boasting intricate details or textures and clever layouts. But this week I step away from kitchens and take a peek at MARCH - a new store opening in San Francisco { oh, to be on the West Coast }, that offers the most exquisite products for the kitchen space to dining table.\n\nWhere to begin? The light and bright store decor rivals the serenity of any of my favourite Stockholm based kitchens.  Especially as the store is punctuate with European classic Aga\'s.\n\nWith a carefully curated collection of alluring products from designer Jasper Conran, simple ceramics by <a href=\"http://www.brickettdavda.com/tableware.html\">Brickett Davda</a> and <a href=\"http://www.christianeperrochon.com/atelier.htm\">Christiane Perrochon</a>, MARCH truly looks like a special place to visit. I am especially excited that they also sell food themed art that is actually wall worthy and not trite. \n\nI for one am holding out for the online store yet to go live..\n - e-commerce site coming soon\n- thought provoking products - to cook with or frame? Why not both \n- kitchen art thats not trite \n\nMARCH offers exquisite items for the kitchen, pantry and table. The store’s bright white interiors feature curated and collaborative collections from Ted Muehling, Brickett Davda, Christiane Perrochon, and Jasper Conran, alongside handcrafted ceramics from Victoria Morris, pots from Brooklyn Copper Cookware, bespoke butcher block tables with Farrow & Ball-painted legs, and table linens from Boxwood Linens.  MARCH also presents iconic slow cookers from AGA and cast iron cookware from Lodge, along with comestibles from the new MARCH Pantry label, which includes preserves, vinegars and spices.  The store kicked off its in-store suppers series with a an intimate dinner celebrating 40 years of Chez Panisse, and benefiting Alice Water’s Edible Schoolyard.\n\n\n\n','M A R C H','','inherit','open','open','','6152-revision-2','','','2012-02-02 02:15:24','2012-02-02 07:15:24','',6152,'http://cravenmaven.com/2012/02/6152-revision-2/',0,'revision','',0),(6155,1,'2012-02-02 02:16:08','2012-02-02 07:16:08','When pleasing aesthetics and modernity meets good design and simplicity my attention is well and truly grabbed. Most week\'s I fawn and drool over the loveliest of kitchen spaces - inevitably boasting intricate details or textures and clever layouts. But this week I step away from kitchens and take a peek at MARCH - a new store opening in San Francisco { oh, to be on the West Coast }, that offers the most exquisite products for the kitchen space to dining table.\r\n\r\nWhere to begin? The light and bright store decor rivals the serenity of any of my favourite Stockholm based kitchens.  Especially as the store is punctuated with European classic Aga\'s.\r\n\r\nWith a carefully curated collection of alluring products from designer Jasper Conran, simple ceramics by <a href=\"http://www.brickettdavda.com/tableware.html\">Brickett Davda</a> and <a href=\"http://www.christianeperrochon.com/atelier.htm\">Christiane Perrochon</a>, MARCH truly looks like a special place to visit. I am especially excited that they also sell food themed art that is actually wall worthy and not trite. \r\n\r\nI for one am holding out for the online store yet to go live..\r\n - e-commerce site coming soon\r\n- thought provoking products - to cook with or frame? Why not both \r\n- kitchen art thats not trite \r\n\r\nMARCH offers exquisite items for the kitchen, pantry and table. The store’s bright white interiors feature curated and collaborative collections from Ted Muehling, Brickett Davda, Christiane Perrochon, and Jasper Conran, alongside handcrafted ceramics from Victoria Morris, pots from Brooklyn Copper Cookware, bespoke butcher block tables with Farrow & Ball-painted legs, and table linens from Boxwood Linens.  MARCH also presents iconic slow cookers from AGA and cast iron cookware from Lodge, along with comestibles from the new MARCH Pantry label, which includes preserves, vinegars and spices.  The store kicked off its in-store suppers series with a an intimate dinner celebrating 40 years of Chez Panisse, and benefiting Alice Water’s Edible Schoolyard.\r\n\r\n\r\n\r\n','M A R C H','','inherit','open','open','','6152-revision-3','','','2012-02-02 02:16:08','2012-02-02 07:16:08','',6152,'http://cravenmaven.com/2012/02/6152-revision-3/',0,'revision','',0),(6156,1,'2012-02-02 02:16:09','2012-02-02 07:16:09','When pleasing aesthetics and modernity meets good design and simplicity my attention is well and truly grabbed. Most week\'s I fawn and drool over the loveliest of kitchen spaces - inevitably boasting intricate details or textures and clever layouts. But this week I step away from kitchens and take a peek at MARCH - a new store opening in San Francisco { oh, to be on the West Coast }, that offers the most exquisite products for the kitchen space to dining table.\r\n\r\nWhere to begin? The light and bright store decor rivals the serenity of any of my favourite Stockholm based kitchens.  Especially as the store is punctuated with European classic Aga\'s.\r\n\r\nWith a carefully curated collection of alluring products from designer Jasper Conran, simple ceramics by <a href=\"http://www.brickettdavda.com/tableware.html\">Brickett Davda</a> and <a href=\"http://www.christianeperrochon.com/atelier.htm\">Christiane Perrochon</a>, MARCH truly looks like a special place to visit. I am especially excited that they also sell food themed art that is actually wall worthy and not trite. \r\n\r\nI for one am holding out for the online store yet to go live..\r\n - e-commerce site coming soon\r\n- thought provoking products - to cook with or frame? Why not both \r\n- kitchen art thats not trite \r\n\r\nMARCH offers exquisite items for the kitchen, pantry and table. The store’s bright white interiors feature curated and collaborative collections from Ted Muehling, Brickett Davda, Christiane Perrochon, and Jasper Conran, alongside handcrafted ceramics from Victoria Morris, pots from Brooklyn Copper Cookware, bespoke butcher block tables with Farrow & Ball-painted legs, and table linens from Boxwood Linens.  MARCH also presents iconic slow cookers from AGA and cast iron cookware from Lodge, along with comestibles from the new MARCH Pantry label, which includes preserves, vinegars and spices.  The store kicked off its in-store suppers series with a an intimate dinner celebrating 40 years of Chez Panisse, and benefiting Alice Water’s Edible Schoolyard.\r\n\r\n\r\n\r\n','M A R C H','','inherit','open','open','','6152-revision-4','','','2012-02-02 02:16:09','2012-02-02 07:16:09','',6152,'http://cravenmaven.com/2012/02/6152-revision-4/',0,'revision','',0),(6157,1,'2012-02-02 02:16:32','2012-02-02 07:16:32','When pleasing aesthetics and modernity meets good design and simplicity my attention is well and truly grabbed. Most week\'s I fawn and drool over the loveliest of kitchen spaces - inevitably boasting intricate details or textures and clever layouts. But this week I step away from kitchens and take a peek at MARCH - a new store opening in San Francisco { oh, to be on the West Coast }, that offers the most exquisite products for the kitchen space to dining table.\r\n\r\nWhere to begin? The light and bright store decor rivals the serenity of any of my favourite Stockholm based kitchens.  Especially as the store is punctuated with European classic Aga\'s.\r\n\r\nWith a carefully curated collection of alluring products from designer Jasper Conran, simple ceramics by <a href=\"http://www.brickettdavda.com/tableware.html\">Brickett Davda</a> and <a href=\"http://www.christianeperrochon.com/atelier.htm\">Christiane Perrochon</a>, MARCH truly looks like a special place to visit. I am especially excited that they also sell food themed art that is actually wall worthy and not trite. \r\n\r\nI for one am holding out for the online store yet to go live..\r\n - e-commerce site coming soon\r\n- thought provoking products - to cook with or frame? Why not both \r\n- kitchen art thats not trite \r\n\r\nMARCH offers exquisite items for the kitchen, pantry and table. The store’s bright white interiors feature curated and collaborative collections from Ted Muehling, Brickett Davda, Christiane Perrochon, and Jasper Conran, alongside handcrafted ceramics from Victoria Morris, pots from Brooklyn Copper Cookware, bespoke butcher block tables with Farrow & Ball-painted legs, and table linens from Boxwood Linens.  MARCH also presents iconic slow cookers from AGA and cast iron cookware from Lodge, along with comestibles from the new MARCH Pantry label, which includes preserves, vinegars and spices.  The store kicked off its in-store suppers series with a an intimate dinner celebrating 40 years of Chez Panisse, and benefiting Alice Water’s Edible Schoolyard.\r\n\r\n\r\n\r\n','M A R C H to a different tune..','','inherit','open','open','','6152-revision-5','','','2012-02-02 02:16:32','2012-02-02 07:16:32','',6152,'http://cravenmaven.com/2012/02/6152-revision-5/',0,'revision','',0),(6158,1,'2012-02-02 02:18:59','2012-02-02 07:18:59','When pleasing aesthetics and modernity meets good design and simplicity my attention is well and truly grabbed. Most week\'s I fawn and drool over the loveliest of kitchen spaces - inevitably boasting intricate details or textures and clever layouts. But this week I step away from kitchens and take a peek at MARCH - a new store opening in San Francisco { oh, to be on the West Coast }, that offers the most exquisite products for the kitchen space and dining table.\r\n\r\nWhere to begin? The light and bright store decor rivals the serenity of any of my favourite European kitchens.  Especially as the store is punctuated with classic Aga and Lodge cookers and cookware.\r\n\r\nA carefully curated collection of alluring products from designer Jasper Conran, simple ceramics by <a href=\"http://www.brickettdavda.com/tableware.html\">Brickett Davda</a> and <a href=\"http://www.christianeperrochon.com/atelier.htm\">Christiane Perrochon</a>, makes MARCH truly look like a special place to visit. I am especially excited that they also sell food themed art that is actually wall worthy and not trite. \r\n\r\nI for one am holding out for the online store yet to go live..\r\n - e-commerce site coming soon\r\n- thought provoking products - to cook with or frame? Why not both \r\n- kitchen art thats not trite \r\n\r\nMARCH offers exquisite items for the kitchen, pantry and table. The store’s bright white interiors feature curated and collaborative collections from Ted Muehling, Brickett Davda, Christiane Perrochon, and Jasper Conran, alongside handcrafted ceramics from Victoria Morris, pots from Brooklyn Copper Cookware, bespoke butcher block tables with Farrow & Ball-painted legs, and table linens from Boxwood Linens.  MARCH also presents iconic slow cookers from AGA and cast iron cookware from Lodge, along with comestibles from the new MARCH Pantry label, which includes preserves, vinegars and spices.  The store kicked off its in-store suppers series with a an intimate dinner celebrating 40 years of Chez Panisse, and benefiting Alice Water’s Edible Schoolyard.\r\n\r\n\r\n\r\n','M A R C H to a different tune..','','inherit','open','open','','6152-revision-6','','','2012-02-02 02:18:59','2012-02-02 07:18:59','',6152,'http://cravenmaven.com/2012/02/6152-revision-6/',0,'revision','',0),(6159,1,'2012-02-02 02:22:03','2012-02-02 07:22:03','When pleasing aesthetics and modernity meets good design and simplicity my attention is well and truly grabbed. Most week\'s I fawn and drool over the loveliest of kitchen spaces - inevitably boasting intricate details or textures and clever layouts. But this week I step away from kitchens and take a peek at MARCH - a new store opening in San Francisco { oh, to be on the West Coast }, that offers the most exquisite products for the kitchen space and dining table.\n\nWhere to begin? The light and bright store decor rivals the serenity of any of my favourite European kitchens.  Especially as the store is punctuated with classic Aga and Lodge cookers and cookware.\n\nA carefully curated collection of alluring products from designer Jasper Conran, simple ceramics by <a href=\"http://www.brickettdavda.com/tableware.html\">Brickett Davda</a> and <a href=\"http://www.christianeperrochon.com/atelier.htm\">Christiane Perrochon</a>, makes MARCH truly look like a special place to visit. I am especially excited that they also sell food themed art that is actually wall worthy and not trite. \n\nSo until I get a ticket to San Francisco, I am holding out for the online store to go live.. My wishlist is already stocked with goodies such as the hand carved wooden spoons exclusive to MARCH, from Blackcreek Mercantile & Trading Co. { priced from $85 - $110. }\n\nGet thee to marchsf.com and prepare to drool like your favourite dish is in front of you.\n\n - e-commerce site coming soon\n- thought provoking products - to cook with or frame? Why not both \n- kitchen art thats not trite \n\nMARCH offers exquisite items for the kitchen, pantry and table. The store’s bright white interiors feature curated and collaborative collections from Ted Muehling, Brickett Davda, Christiane Perrochon, and Jasper Conran, alongside handcrafted ceramics from Victoria Morris, pots from Brooklyn Copper Cookware, bespoke butcher block tables with Farrow & Ball-painted legs, and table linens from Boxwood Linens.  MARCH also presents iconic slow cookers from AGA and cast iron cookware from Lodge, along with comestibles from the new MARCH Pantry label, which includes preserves, vinegars and spices.  The store kicked off its in-store suppers series with a an intimate dinner celebrating 40 years of Chez Panisse, and benefiting Alice Water’s Edible Schoolyard.\n\n\n\n','M A R C H to a different tune..','','inherit','open','open','','6152-revision-7','','','2012-02-02 02:22:03','2012-02-02 07:22:03','',6152,'http://cravenmaven.com/2012/02/6152-revision-7/',0,'revision','',0),(6160,1,'2012-02-02 02:24:16','2012-02-02 07:24:16','When pleasing aesthetics and modernity meets good design and simplicity my attention is well and truly grabbed. Most week\'s I fawn and drool over the loveliest of <a href=\"http://cravenmaven.com/category/kitchen-envy/\">kitchen spaces</a> - inevitably boasting intricate details or textures and clever layouts. But this week I step away from kitchens and take a peek at MARCH - a new store opening in San Francisco { oh, to be on the West Coast }, that offers the most exquisite products for the kitchen space and dining table.\n\nWhere to begin? The light and bright store decor rivals the serenity of any of my favourite European kitchens.  Especially as the store is punctuated with classic Aga and Lodge cookers and cookware.\n\nA carefully curated collection of alluring products from designer Jasper Conran, simple ceramics by <a href=\"http://www.brickettdavda.com/tableware.html\">Brickett Davda</a> and <a href=\"http://www.christianeperrochon.com/atelier.htm\">Christiane Perrochon</a>, bring a natural elegance to the dinner table. I am especially excited that they also sell food themed art that is actually wall worthy and not trite. \n\nSo until I get a ticket to San Francisco, I am holding out for the online store to go live.. My wishlist is already stocked with goodies such as the hand carved wooden spoons exclusive to MARCH, from Blackcreek Mercantile & Trading Co. { priced from $85 - $110. }\n\nGet thee to <a href=\"http://www.marchsf.com/\">marchsf.com</a> and prepare to drool like your favourite dish is in front of you.\n\n - e-commerce site coming soon\n- thought provoking products - to cook with or frame? Why not both \n- kitchen art thats not trite \n\nMARCH offers exquisite items for the kitchen, pantry and table. The store’s bright white interiors feature curated and collaborative collections from Ted Muehling, Brickett Davda, Christiane Perrochon, and Jasper Conran, alongside handcrafted ceramics from Victoria Morris, pots from Brooklyn Copper Cookware, bespoke butcher block tables with Farrow & Ball-painted legs, and table linens from Boxwood Linens.  MARCH also presents iconic slow cookers from AGA and cast iron cookware from Lodge, along with comestibles from the new MARCH Pantry label, which includes preserves, vinegars and spices.  The store kicked off its in-store suppers series with a an intimate dinner celebrating 40 years of Chez Panisse, and benefiting Alice Water’s Edible Schoolyard.\n\n\n\n','M A R C H to a different tune..','','inherit','open','open','','6152-revision-8','','','2012-02-02 02:24:16','2012-02-02 07:24:16','',6152,'http://cravenmaven.com/2012/02/6152-revision-8/',0,'revision','',0),(6162,1,'2012-02-02 02:25:37','2012-02-02 07:25:37','When pleasing aesthetics and modernity meets good design and simplicity my attention is well and truly grabbed. Most week\'s I fawn and drool over the loveliest of <a href=\"http://cravenmaven.com/category/kitchen-envy/\">kitchen spaces</a> - inevitably boasting intricate details or textures and clever layouts. But this week I step away from kitchens and take a peek at MARCH - a new store opening in San Francisco { oh, to be on the West Coast }, that offers the most exquisite products for the kitchen space and dining table.\n\nWhere to begin? The light and bright store decor rivals the serenity of any of my favourite European kitchens.  Especially as the store is punctuated with classic Aga and Lodge cookers and cookware.\n\nA carefully curated collection of alluring products from designer Jasper Conran, simple ceramics by <a href=\"http://www.brickettdavda.com/tableware.html\">Brickett Davda</a> and <a href=\"http://www.christianeperrochon.com/atelier.htm\">Christiane Perrochon</a>, offer a natural elegance to the dinner table. I am especially excited that they also sell food themed art that is actually wall worthy and not trite! \n\nSo until I get a ticket to San Francisco, I am holding out for the online store to go live.. My wishlist is already stocked with goodies such as the hand carved wooden spoons exclusive to MARCH, from Blackcreek Mercantile & Trading Co. { priced from $85 - $110. }\n\nGet thee to <a href=\"http://www.marchsf.com/\">marchsf.com</a> and prepare to drool like your favourite dish is in front of you.\n\n - e-commerce site coming soon\n- thought provoking products - to cook with or frame? Why not both \n- kitchen art thats not trite \n\nMARCH offers exquisite items for the kitchen, pantry and table. The store’s bright white interiors feature curated and collaborative collections from Ted Muehling, Brickett Davda, Christiane Perrochon, and Jasper Conran, alongside handcrafted ceramics from Victoria Morris, pots from Brooklyn Copper Cookware, bespoke butcher block tables with Farrow & Ball-painted legs, and table linens from Boxwood Linens.  MARCH also presents iconic slow cookers from AGA and cast iron cookware from Lodge, along with comestibles from the new MARCH Pantry label, which includes preserves, vinegars and spices.  The store kicked off its in-store suppers series with a an intimate dinner celebrating 40 years of Chez Panisse, and benefiting Alice Water’s Edible Schoolyard.\n\n\n\n','M A R C H to a different tune..','','inherit','open','open','','6152-revision-10','','','2012-02-02 02:25:37','2012-02-02 07:25:37','',6152,'http://cravenmaven.com/2012/02/6152-revision-10/',0,'revision','',0),(6161,1,'2012-02-02 02:24:33','2012-02-02 07:24:33','When pleasing aesthetics and modernity meets good design and simplicity my attention is well and truly grabbed. Most week\'s I fawn and drool over the loveliest of <a href=\"http://cravenmaven.com/category/kitchen-envy/\">kitchen spaces</a> - inevitably boasting intricate details or textures and clever layouts. But this week I step away from kitchens and take a peek at MARCH - a new store opening in San Francisco { oh, to be on the West Coast }, that offers the most exquisite products for the kitchen space and dining table.\r\n\r\nWhere to begin? The light and bright store decor rivals the serenity of any of my favourite European kitchens.  Especially as the store is punctuated with classic Aga and Lodge cookers and cookware.\r\n\r\nA carefully curated collection of alluring products from designer Jasper Conran, simple ceramics by <a href=\"http://www.brickettdavda.com/tableware.html\">Brickett Davda</a> and <a href=\"http://www.christianeperrochon.com/atelier.htm\">Christiane Perrochon</a>, bring a natural elegance to the dinner table. I am especially excited that they also sell food themed art that is actually wall worthy and not trite. \r\n\r\nSo until I get a ticket to San Francisco, I am holding out for the online store to go live.. My wishlist is already stocked with goodies such as the hand carved wooden spoons exclusive to MARCH, from Blackcreek Mercantile & Trading Co. { priced from $85 - $110. }\r\n\r\nGet thee to <a href=\"http://www.marchsf.com/\">marchsf.com</a> and prepare to drool like your favourite dish is in front of you.\r\n\r\n - e-commerce site coming soon\r\n- thought provoking products - to cook with or frame? Why not both \r\n- kitchen art thats not trite \r\n\r\nMARCH offers exquisite items for the kitchen, pantry and table. The store’s bright white interiors feature curated and collaborative collections from Ted Muehling, Brickett Davda, Christiane Perrochon, and Jasper Conran, alongside handcrafted ceramics from Victoria Morris, pots from Brooklyn Copper Cookware, bespoke butcher block tables with Farrow & Ball-painted legs, and table linens from Boxwood Linens.  MARCH also presents iconic slow cookers from AGA and cast iron cookware from Lodge, along with comestibles from the new MARCH Pantry label, which includes preserves, vinegars and spices.  The store kicked off its in-store suppers series with a an intimate dinner celebrating 40 years of Chez Panisse, and benefiting Alice Water’s Edible Schoolyard.\r\n\r\n\r\n\r\n','M A R C H to a different tune..','','inherit','open','open','','6152-revision-9','','','2012-02-02 02:24:33','2012-02-02 07:24:33','',6152,'http://cravenmaven.com/2012/02/6152-revision-9/',0,'revision','',0),(6165,1,'2012-02-02 02:27:30','2012-02-02 07:27:30','When pleasing aesthetics and modernity meets good design and simplicity my attention is well and truly grabbed. Most week\'s I fawn and drool over the loveliest of <a href=\"http://cravenmaven.com/category/kitchen-envy/\">kitchen spaces</a> - inevitably boasting intricate details or textures and clever layouts. But this week I step away from kitchens and take a peek at MARCH - a new store opening in San Francisco { oh, to be on the West Coast }, that offers the most exquisite products for the kitchen space and dining table.\r\n\r\nWhere to begin? The light and bright store decor rivals the serenity of any of my favourite European kitchens.  Especially as the store is punctuated with classic Aga and Lodge cookers and cookware.\r\n\r\nA carefully curated collection of alluring products from designer Jasper Conran, simple ceramics by <a href=\"http://www.brickettdavda.com/tableware.html\">Brickett Davda</a> and <a href=\"http://www.christianeperrochon.com/atelier.htm\">Christiane Perrochon</a>, offer a natural elegance to the dinner table. I am especially excited that they also sell food themed art that is actually wall worthy and not trite! \r\n\r\nSo until I get a ticket to San Francisco, I am holding out for the online store to go live..which I am assured is in May. I hope so because my wishlist is already stocked with goodies such as the hand carved wooden spoons exclusive to MARCH, from Blackcreek Mercantile & Trading Co. { priced from $85 - $110. } I don\'t know whether to cook with them or frame them and hang them on the wall.\r\n\r\nGet thee to <a href=\"http://www.marchsf.com/\">marchsf.com</a> and prepare to drool like your favourite dish is in front of you!\r\n\r\n\r\n\r\n','M A R C H to a different tune..','','inherit','open','open','','6152-revision-13','','','2012-02-02 02:27:30','2012-02-02 07:27:30','',6152,'http://cravenmaven.com/2012/02/6152-revision-13/',0,'revision','',0),(6163,1,'2012-02-02 02:26:28','2012-02-02 07:26:28','When pleasing aesthetics and modernity meets good design and simplicity my attention is well and truly grabbed. Most week\'s I fawn and drool over the loveliest of <a href=\"http://cravenmaven.com/category/kitchen-envy/\">kitchen spaces</a> - inevitably boasting intricate details or textures and clever layouts. But this week I step away from kitchens and take a peek at MARCH - a new store opening in San Francisco { oh, to be on the West Coast }, that offers the most exquisite products for the kitchen space and dining table.\r\n\r\nWhere to begin? The light and bright store decor rivals the serenity of any of my favourite European kitchens.  Especially as the store is punctuated with classic Aga and Lodge cookers and cookware.\r\n\r\nA carefully curated collection of alluring products from designer Jasper Conran, simple ceramics by <a href=\"http://www.brickettdavda.com/tableware.html\">Brickett Davda</a> and <a href=\"http://www.christianeperrochon.com/atelier.htm\">Christiane Perrochon</a>, offer a natural elegance to the dinner table. I am especially excited that they also sell food themed art that is actually wall worthy and not trite! \r\n\r\nSo until I get a ticket to San Francisco, I am holding out for the online store to go live..which I am assured is in May. I hope so because my wishlist is already stocked with goodies such as the hand carved wooden spoons exclusive to MARCH, from Blackcreek Mercantile & Trading Co. { priced from $85 - $110. }\r\n\r\nGet thee to <a href=\"http://www.marchsf.com/\">marchsf.com</a> and prepare to drool like your favourite dish is in front of you.\r\n\r\n - e-commerce site coming soon\r\n- thought provoking products - to cook with or frame? Why not both \r\n- kitchen art thats not trite \r\n\r\nMARCH offers exquisite items for the kitchen, pantry and table. The store’s bright white interiors feature curated and collaborative collections from Ted Muehling, Brickett Davda, Christiane Perrochon, and Jasper Conran, alongside handcrafted ceramics from Victoria Morris, pots from Brooklyn Copper Cookware, bespoke butcher block tables with Farrow & Ball-painted legs, and table linens from Boxwood Linens.  MARCH also presents iconic slow cookers from AGA and cast iron cookware from Lodge, along with comestibles from the new MARCH Pantry label, which includes preserves, vinegars and spices.  The store kicked off its in-store suppers series with a an intimate dinner celebrating 40 years of Chez Panisse, and benefiting Alice Water’s Edible Schoolyard.\r\n\r\n\r\n\r\n','M A R C H to a different tune..','','inherit','open','open','','6152-revision-11','','','2012-02-02 02:26:28','2012-02-02 07:26:28','',6152,'http://cravenmaven.com/2012/02/6152-revision-11/',0,'revision','',0),(6164,1,'2012-02-02 02:26:29','2012-02-02 07:26:29','When pleasing aesthetics and modernity meets good design and simplicity my attention is well and truly grabbed. Most week\'s I fawn and drool over the loveliest of <a href=\"http://cravenmaven.com/category/kitchen-envy/\">kitchen spaces</a> - inevitably boasting intricate details or textures and clever layouts. But this week I step away from kitchens and take a peek at MARCH - a new store opening in San Francisco { oh, to be on the West Coast }, that offers the most exquisite products for the kitchen space and dining table.\r\n\r\nWhere to begin? The light and bright store decor rivals the serenity of any of my favourite European kitchens.  Especially as the store is punctuated with classic Aga and Lodge cookers and cookware.\r\n\r\nA carefully curated collection of alluring products from designer Jasper Conran, simple ceramics by <a href=\"http://www.brickettdavda.com/tableware.html\">Brickett Davda</a> and <a href=\"http://www.christianeperrochon.com/atelier.htm\">Christiane Perrochon</a>, offer a natural elegance to the dinner table. I am especially excited that they also sell food themed art that is actually wall worthy and not trite! \r\n\r\nSo until I get a ticket to San Francisco, I am holding out for the online store to go live..which I am assured is in May. I hope so because my wishlist is already stocked with goodies such as the hand carved wooden spoons exclusive to MARCH, from Blackcreek Mercantile & Trading Co. { priced from $85 - $110. }\r\n\r\nGet thee to <a href=\"http://www.marchsf.com/\">marchsf.com</a> and prepare to drool like your favourite dish is in front of you.\r\n\r\n - e-commerce site coming soon\r\n- thought provoking products - to cook with or frame? Why not both \r\n- kitchen art thats not trite \r\n\r\nMARCH offers exquisite items for the kitchen, pantry and table. The store’s bright white interiors feature curated and collaborative collections from Ted Muehling, Brickett Davda, Christiane Perrochon, and Jasper Conran, alongside handcrafted ceramics from Victoria Morris, pots from Brooklyn Copper Cookware, bespoke butcher block tables with Farrow & Ball-painted legs, and table linens from Boxwood Linens.  MARCH also presents iconic slow cookers from AGA and cast iron cookware from Lodge, along with comestibles from the new MARCH Pantry label, which includes preserves, vinegars and spices.  The store kicked off its in-store suppers series with a an intimate dinner celebrating 40 years of Chez Panisse, and benefiting Alice Water’s Edible Schoolyard.\r\n\r\n\r\n\r\n','M A R C H to a different tune..','','inherit','open','open','','6152-revision-12','','','2012-02-02 02:26:29','2012-02-02 07:26:29','',6152,'http://cravenmaven.com/2012/02/6152-revision-12/',0,'revision','',0),(6166,1,'2012-02-02 02:50:45','2012-02-02 07:50:45','<img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_aga.jpg\" alt=\"march store sf\" width=470>\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image via <a href=\"http://www.beef.de/\">beef magazine</a></span></p>\n\nWhen pleasing aesthetics and modernity meets good design and simplicity my attention is well and truly grabbed. Most week\'s I fawn and drool over the loveliest of <a href=\"http://cravenmaven.com/category/kitchen-envy/\">kitchen spaces</a> - inevitably boasting intricate details or textures and clever layouts. But this week I step away from kitchens and take a peek at MARCH - a new store opening in San Francisco { oh, to be on the West Coast }, that offers the most exquisite products for the kitchen space and dining table.\n\n<img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_2.jpg\" alt=\"marchsf store\" width=470>\n\nWhere to begin? The light and bright store decor rivals the serenity of any of my favourite European kitchens.  Especially as the store is punctuated with classic Aga and Lodge cookers and cookware.\n\n<img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-ceramics.jpg\" alt=\"marchsf ceramics\" width=470><br>\n<img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-art.jpg\" alt=\"march sf art\" width=470>\n\nA carefully curated collection of alluring products from designer Jasper Conran, simple ceramics by <a href=\"http://www.brickettdavda.com/tableware.html\">Brickett Davda</a> and <a href=\"http://www.christianeperrochon.com/atelier.htm\">Christiane Perrochon</a>, offer a natural elegance to the dinner table. I am especially excited that they also sell food themed art that is actually wall worthy and not trite! \n\n<img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-spoons.jpg\" alt=\"marchsf spoons\" width=470>\n\nSo until I get a ticket to San Francisco, I am holding out for the online store to go live..which I am assured is in May. I hope so because my wishlist is already stocked with goodies such as the hand carved wooden spoons exclusive to MARCH, from Blackcreek Mercantile & Trading Co. { priced from $85 - $110. } I don\'t know whether to cook with them or frame them and hang them on the wall.\n\nGet thee to <a href=\"http://www.marchsf.com/\">marchsf.com</a> and prepare to drool like your favourite dish is in front of you!\n\n<img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_3.jpg\" alt=\"marchsf cabinet\" width=470>\n\n\n\n','M A R C H to a different tune..','','inherit','open','open','','6152-revision-14','','','2012-02-02 02:50:45','2012-02-02 07:50:45','',6152,'http://cravenmaven.com/2012/02/6152-revision-14/',0,'revision','',0),(6167,1,'2012-02-02 02:51:45','2012-02-02 07:51:45','<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_aga.jpg\" alt=\"march store sf\" width=470></p>\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image via <a href=\"http://www.marchsf.com/\"marchsf.com</a></span></p>\n\nWhen pleasing aesthetics and modernity meets good design and simplicity my attention is well and truly grabbed. Most week\'s I fawn and drool over the loveliest of <a href=\"http://cravenmaven.com/category/kitchen-envy/\">kitchen spaces</a> - inevitably boasting intricate details or textures and clever layouts. But this week I step away from kitchens and take a peek at MARCH - a new store opening in San Francisco { oh, to be on the West Coast }, that offers the most exquisite products for the kitchen space and dining table.\n\n<img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_2.jpg\" alt=\"marchsf store\" width=470>\n\nWhere to begin? The light and bright store decor rivals the serenity of any of my favourite European kitchens.  Especially as the store is punctuated with classic Aga and Lodge cookers and cookware.\n\n<img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-ceramics.jpg\" alt=\"marchsf ceramics\" width=470><br>\n<img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-art.jpg\" alt=\"march sf art\" width=470>\n\nA carefully curated collection of alluring products from designer Jasper Conran, simple ceramics by <a href=\"http://www.brickettdavda.com/tableware.html\">Brickett Davda</a> and <a href=\"http://www.christianeperrochon.com/atelier.htm\">Christiane Perrochon</a>, offer a natural elegance to the dinner table. I am especially excited that they also sell food themed art that is actually wall worthy and not trite! \n\n<img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-spoons.jpg\" alt=\"marchsf spoons\" width=470>\n\nSo until I get a ticket to San Francisco, I am holding out for the online store to go live..which I am assured is in May. I hope so because my wishlist is already stocked with goodies such as the hand carved wooden spoons exclusive to MARCH, from Blackcreek Mercantile & Trading Co. { priced from $85 - $110. } I don\'t know whether to cook with them or frame them and hang them on the wall.\n\nGet thee to <a href=\"http://www.marchsf.com/\">marchsf.com</a> and prepare to drool like your favourite dish is in front of you!\n\n<img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_3.jpg\" alt=\"marchsf cabinet\" width=470>\n\n\n\n','M A R C H to a different tune..','','inherit','open','open','','6152-revision-15','','','2012-02-02 02:51:45','2012-02-02 07:51:45','',6152,'http://cravenmaven.com/2012/02/6152-revision-15/',0,'revision','',0),(6168,1,'2012-02-02 02:52:38','2012-02-02 07:52:38','<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_aga.jpg\" alt=\"march store sf\" width=470></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Angie Silvy via <a href=\"http://www.marchsf.com/\"marchsf.com</a></span></p>\r\n\r\nWhen pleasing aesthetics and modernity meets good design and simplicity my attention is well and truly grabbed. Most week\'s I fawn and drool over the loveliest of <a href=\"http://cravenmaven.com/category/kitchen-envy/\">kitchen spaces</a> - inevitably boasting intricate details or textures and clever layouts. But this week I step away from kitchens and take a peek at MARCH - a new store opening in San Francisco { oh, to be on the West Coast }, that offers the most exquisite products for the kitchen space and dining table.\r\n\r\n<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_2.jpg\" alt=\"marchsf store\" width=470></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Angie Silvy via <a href=\"http://www.marchsf.com/\"marchsf.com</a></span></p>\r\n\r\nWhere to begin? The light and bright store decor rivals the serenity of any of my favourite European kitchens.  Especially as the store is punctuated with classic Aga and Lodge cookers and cookware.\r\n\r\n<img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-ceramics.jpg\" alt=\"marchsf ceramics\" width=470><br>\r\n<img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-art.jpg\" alt=\"march sf art\" width=470>\r\n\r\nA carefully curated collection of alluring products from designer Jasper Conran, simple ceramics by <a href=\"http://www.brickettdavda.com/tableware.html\">Brickett Davda</a> and <a href=\"http://www.christianeperrochon.com/atelier.htm\">Christiane Perrochon</a>, offer a natural elegance to the dinner table. I am especially excited that they also sell food themed art that is actually wall worthy and not trite! \r\n\r\n<img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-spoons.jpg\" alt=\"marchsf spoons\" width=470>\r\n\r\nSo until I get a ticket to San Francisco, I am holding out for the online store to go live..which I am assured is in May. I hope so because my wishlist is already stocked with goodies such as the hand carved wooden spoons exclusive to MARCH, from Blackcreek Mercantile & Trading Co. { priced from $85 - $110. } I don\'t know whether to cook with them or frame them and hang them on the wall.\r\n\r\nGet thee to <a href=\"http://www.marchsf.com/\">marchsf.com</a> and prepare to drool like your favourite dish is in front of you!\r\n\r\n<img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_3.jpg\" alt=\"marchsf cabinet\" width=470>\r\n\r\n\r\n\r\n','M A R C H to a different tune..','','inherit','open','open','','6152-revision-16','','','2012-02-02 02:52:38','2012-02-02 07:52:38','',6152,'http://cravenmaven.com/2012/02/6152-revision-16/',0,'revision','',0),(6169,1,'2012-02-02 02:53:29','2012-02-02 07:53:29','<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_aga.jpg\" alt=\"march store sf\" width=470></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\nWhen pleasing aesthetics and modernity meets good design and simplicity my attention is well and truly grabbed. Most week\'s I fawn and drool over the loveliest of <a href=\"http://cravenmaven.com/category/kitchen-envy/\">kitchen spaces</a> - inevitably boasting intricate details or textures and clever layouts. But this week I step away from kitchens and take a peek at MARCH - a new store opening in San Francisco { oh, to be on the West Coast }, that offers the most exquisite products for the kitchen space and dining table.\r\n\r\n<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_2.jpg\" alt=\"marchsf store\" width=470></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Angie Silvy via <a href=\"http://www.marchsf.com/\"marchsf.com</a></span></p>\r\n\r\nWhere to begin? The light and bright store decor rivals the serenity of any of my favourite European kitchens.  Especially as the store is punctuated with classic Aga and Lodge cookers and cookware.\r\n\r\n<img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-ceramics.jpg\" alt=\"marchsf ceramics\" width=470><br>\r\n<img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-art.jpg\" alt=\"march sf art\" width=470>\r\n\r\nA carefully curated collection of alluring products from designer Jasper Conran, simple ceramics by <a href=\"http://www.brickettdavda.com/tableware.html\">Brickett Davda</a> and <a href=\"http://www.christianeperrochon.com/atelier.htm\">Christiane Perrochon</a>, offer a natural elegance to the dinner table. I am especially excited that they also sell food themed art that is actually wall worthy and not trite! \r\n\r\n<img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-spoons.jpg\" alt=\"marchsf spoons\" width=470>\r\n\r\nSo until I get a ticket to San Francisco, I am holding out for the online store to go live..which I am assured is in May. I hope so because my wishlist is already stocked with goodies such as the hand carved wooden spoons exclusive to MARCH, from Blackcreek Mercantile & Trading Co. { priced from $85 - $110. } I don\'t know whether to cook with them or frame them and hang them on the wall.\r\n\r\nGet thee to <a href=\"http://www.marchsf.com/\">marchsf.com</a> and prepare to drool like your favourite dish is in front of you!\r\n\r\n<img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_3.jpg\" alt=\"marchsf cabinet\" width=470>\r\n\r\n\r\n\r\n','M A R C H to a different tune..','','inherit','open','open','','6152-revision-17','','','2012-02-02 02:53:29','2012-02-02 07:53:29','',6152,'http://cravenmaven.com/2012/02/6152-revision-17/',0,'revision','',0),(6170,1,'2012-02-02 02:53:50','2012-02-02 07:53:50','<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_aga.jpg\" alt=\"march store sf\" width=470></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\nWhen pleasing aesthetics and modernity meets good design and simplicity my attention is well and truly grabbed. Most week\'s I fawn and drool over the loveliest of <a href=\"http://cravenmaven.com/category/kitchen-envy/\">kitchen spaces</a> - inevitably boasting intricate details or textures and clever layouts. But this week I step away from kitchens and take a peek at MARCH - a new store opening in San Francisco { oh, to be on the West Coast }, that offers the most exquisite products for the kitchen space and dining table.\r\n\r\n<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_2.jpg\" alt=\"marchsf store\" width=470></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\nWhere to begin? The light and bright store decor rivals the serenity of any of my favourite European kitchens.  Especially as the store is punctuated with classic Aga and Lodge cookers and cookware.\r\n\r\n<img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-ceramics.jpg\" alt=\"marchsf ceramics\" width=470><br>\r\n<img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-art.jpg\" alt=\"march sf art\" width=470>\r\n\r\nA carefully curated collection of alluring products from designer Jasper Conran, simple ceramics by <a href=\"http://www.brickettdavda.com/tableware.html\">Brickett Davda</a> and <a href=\"http://www.christianeperrochon.com/atelier.htm\">Christiane Perrochon</a>, offer a natural elegance to the dinner table. I am especially excited that they also sell food themed art that is actually wall worthy and not trite! \r\n\r\n<img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-spoons.jpg\" alt=\"marchsf spoons\" width=470>\r\n\r\nSo until I get a ticket to San Francisco, I am holding out for the online store to go live..which I am assured is in May. I hope so because my wishlist is already stocked with goodies such as the hand carved wooden spoons exclusive to MARCH, from Blackcreek Mercantile & Trading Co. { priced from $85 - $110. } I don\'t know whether to cook with them or frame them and hang them on the wall.\r\n\r\nGet thee to <a href=\"http://www.marchsf.com/\">marchsf.com</a> and prepare to drool like your favourite dish is in front of you!\r\n\r\n<img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_3.jpg\" alt=\"marchsf cabinet\" width=470>\r\n\r\n\r\n\r\n','M A R C H to a different tune..','','inherit','open','open','','6152-revision-18','','','2012-02-02 02:53:50','2012-02-02 07:53:50','',6152,'http://cravenmaven.com/2012/02/6152-revision-18/',0,'revision','',0),(6171,1,'2012-02-02 02:55:57','2012-02-02 07:55:57','<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_aga.jpg\" alt=\"march store sf\" width=470></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\nWhen pleasing aesthetics and modernity meets good design and simplicity my attention is well and truly grabbed. Most week\'s I fawn and drool over the loveliest of <a href=\"http://cravenmaven.com/category/kitchen-envy/\">kitchen spaces</a> - inevitably boasting intricate details or textures and clever layouts. But this week I step away from kitchens and take a peek at MARCH - a new store opening in San Francisco { oh, to be on the West Coast }, that offers the most exquisite products for the kitchen space and dining table.\r\n\r\n<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_2.jpg\" alt=\"marchsf store\" width=470></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\nWhere to begin? The light and bright store decor rivals the serenity of any of my favourite European kitchens.  Especially as the store is punctuated with classic Aga and Lodge cookers and cookware.\r\n\r\n<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-ceramics.jpg\" alt=\"marchsf ceramics\" width=470><br>\r\n<img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-art.jpg\" alt=\"march sf art\" width=470></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">top: ceramics by <a href=\"http://www.christianeperrochon.com/atelier.htm\">Christiane Perrochon</a>. bottom: food related art. image by Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\nA carefully curated collection of alluring products from designer Jasper Conran, simple ceramics by <a href=\"http://www.brickettdavda.com/tableware.html\">Brickett Davda</a> and <a href=\"http://www.christianeperrochon.com/atelier.htm\">Christiane Perrochon</a>, offer a natural elegance to the dinner table. I am especially excited that they also sell food themed art that is actually wall worthy and not trite! \r\n\r\n<img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-spoons.jpg\" alt=\"marchsf spoons\" width=470>\r\n\r\nSo until I get a ticket to San Francisco, I am holding out for the online store to go live..which I am assured is in May. I hope so because my wishlist is already stocked with goodies such as the hand carved wooden spoons exclusive to MARCH, from Blackcreek Mercantile & Trading Co. { priced from $85 - $110. } I don\'t know whether to cook with them or frame them and hang them on the wall.\r\n\r\nGet thee to <a href=\"http://www.marchsf.com/\">marchsf.com</a> and prepare to drool like your favourite dish is in front of you!\r\n\r\n<img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_3.jpg\" alt=\"marchsf cabinet\" width=470>\r\n\r\n\r\n\r\n','M A R C H to a different tune..','','inherit','open','open','','6152-revision-19','','','2012-02-02 02:55:57','2012-02-02 07:55:57','',6152,'http://cravenmaven.com/2012/02/6152-revision-19/',0,'revision','',0),(6172,1,'2012-02-02 02:58:32','2012-02-02 07:58:32','<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_aga.jpg\" alt=\"march store sf\" width=470></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\nWhen pleasing aesthetics and modernity meets good design and simplicity my attention is well and truly grabbed. Most week\'s I fawn and drool over the loveliest of <a href=\"http://cravenmaven.com/category/kitchen-envy/\">kitchen spaces</a> - inevitably boasting intricate details or textures and clever layouts. But this week I step away from kitchens and take a peek at MARCH - a new store opening in San Francisco { oh, to be on the West Coast }, that offers the most exquisite products for the kitchen space and dining table.\r\n\r\n<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_2.jpg\" alt=\"marchsf store\" width=470></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\nWhere to begin? The light and bright store decor rivals the serenity of any of my favourite European kitchens.  Especially as the store is punctuated with classic Aga and Lodge cookers and cookware.\r\n\r\n<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-ceramics.jpg\" alt=\"marchsf ceramics\" width=470><br>\r\n<img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-art.jpg\" alt=\"march sf art\" width=470></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">top: ceramics by <a href=\"http://www.christianeperrochon.com/atelier.htm\">Christiane Perrochon</a>. bottom: food related art.<br> images by Drew Altizer and Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\nA carefully curated collection of alluring products from designer Jasper Conran, simple ceramics by <a href=\"http://www.brickettdavda.com/tableware.html\">Brickett Davda</a> and <a href=\"http://www.christianeperrochon.com/atelier.htm\">Christiane Perrochon</a>, offer a natural elegance to the dinner table. I am especially excited that they also sell food themed art that is actually wall worthy and not trite! \r\n\r\n<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-spoons.jpg\" alt=\"marchsf spoons\" width=470></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Drew Altizer via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\nSo until I get a ticket to San Francisco, I am holding out for the online store to go live..which I am assured is in May. I hope so because my wishlist is already stocked with goodies such as the hand carved wooden spoons exclusive to MARCH, from Blackcreek Mercantile & Trading Co. { priced from $85 - $110. } I don\'t know whether to cook with them or frame them and hang them on the wall.\r\n\r\nGet thee to <a href=\"http://www.marchsf.com/\">marchsf.com</a> and prepare to drool like your favourite dish is in front of you!\r\n\r\n<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_3.jpg\" alt=\"marchsf cabinet\" width=470></p><p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\n\r\n\r\n\r\n','M A R C H to a different tune..','','inherit','open','open','','6152-revision-20','','','2012-02-02 02:58:32','2012-02-02 07:58:32','',6152,'http://cravenmaven.com/2012/02/6152-revision-20/',0,'revision','',0),(6173,1,'2012-02-02 02:58:33','2012-02-02 07:58:33','<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_aga.jpg\" alt=\"march store sf\" width=470></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\nWhen pleasing aesthetics and modernity meets good design and simplicity my attention is well and truly grabbed. Most week\'s I fawn and drool over the loveliest of <a href=\"http://cravenmaven.com/category/kitchen-envy/\">kitchen spaces</a> - inevitably boasting intricate details or textures and clever layouts. But this week I step away from kitchens and take a peek at MARCH - a new store opening in San Francisco { oh, to be on the West Coast }, that offers the most exquisite products for the kitchen space and dining table.\r\n\r\n<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_2.jpg\" alt=\"marchsf store\" width=470></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\nWhere to begin? The light and bright store decor rivals the serenity of any of my favourite European kitchens.  Especially as the store is punctuated with classic Aga and Lodge cookers and cookware.\r\n\r\n<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-ceramics.jpg\" alt=\"marchsf ceramics\" width=470><br>\r\n<img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-art.jpg\" alt=\"march sf art\" width=470></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">top: ceramics by <a href=\"http://www.christianeperrochon.com/atelier.htm\">Christiane Perrochon</a>. bottom: food related art.<br> images by Drew Altizer and Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\nA carefully curated collection of alluring products from designer Jasper Conran, simple ceramics by <a href=\"http://www.brickettdavda.com/tableware.html\">Brickett Davda</a> and <a href=\"http://www.christianeperrochon.com/atelier.htm\">Christiane Perrochon</a>, offer a natural elegance to the dinner table. I am especially excited that they also sell food themed art that is actually wall worthy and not trite! \r\n\r\n<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-spoons.jpg\" alt=\"marchsf spoons\" width=470></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Drew Altizer via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\nSo until I get a ticket to San Francisco, I am holding out for the online store to go live..which I am assured is in May. I hope so because my wishlist is already stocked with goodies such as the hand carved wooden spoons exclusive to MARCH, from Blackcreek Mercantile & Trading Co. { priced from $85 - $110. } I don\'t know whether to cook with them or frame them and hang them on the wall.\r\n\r\nGet thee to <a href=\"http://www.marchsf.com/\">marchsf.com</a> and prepare to drool like your favourite dish is in front of you!\r\n\r\n<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_3.jpg\" alt=\"marchsf cabinet\" width=470></p><p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\n\r\n\r\n\r\n','M A R C H to a different tune..','','inherit','open','open','','6152-revision-21','','','2012-02-02 02:58:33','2012-02-02 07:58:33','',6152,'http://cravenmaven.com/2012/02/6152-revision-21/',0,'revision','',0),(6174,1,'2012-02-02 02:59:57','2012-02-02 07:59:57','<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_aga.jpg\" alt=\"march store sf\" width=470></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\nWhen pleasing aesthetics and modernity meets good design and simplicity my attention is well and truly grabbed. Most week\'s I fawn and drool over the loveliest of <a href=\"http://cravenmaven.com/category/kitchen-envy/\">kitchen spaces</a> - inevitably boasting intricate details or textures and clever layouts. But this week I step away from kitchens and take a peek at MARCH - a new store opening in San Francisco { oh, to be on the West Coast }, that offers the most exquisite products for the kitchen space and dining table.\r\n\r\n<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_2.jpg\" alt=\"marchsf store\" width=470></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\nWhere to begin? The light and bright store decor rivals the serenity of any of my favourite European kitchens.  Especially as the store is punctuated with classic Aga and Lodge cookers and cookware.\r\n\r\n<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-ceramics.jpg\" alt=\"marchsf ceramics\" width=470><br>\r\n<img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-art.jpg\" alt=\"march sf art\" width=470></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">top: ceramics by <a href=\"http://www.christianeperrochon.com/atelier.htm\">Christiane Perrochon</a>. bottom: food related art.<br> images by Drew Altizer and Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\nA carefully curated collection of alluring products from designer Jasper Conran, simple ceramics by <a href=\"http://www.brickettdavda.com/tableware.html\">Brickett Davda</a> and <a href=\"http://www.christianeperrochon.com/atelier.htm\">Christiane Perrochon</a>, offer a natural elegance to the dinner table. I am especially excited that they also sell food themed art that is actually wall worthy and not trite! \r\n\r\n<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-spoons.jpg\" alt=\"marchsf spoons\" width=470></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Drew Altizer via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\nSo until I get a ticket to San Francisco, I am holding out for the online store to go live..which I am assured is in May. I hope so because my wishlist is already stocked with goodies such as the hand carved wooden spoons exclusive to MARCH, from Blackcreek Mercantile & Trading Co. { priced from $85 - $110. } I don\'t know whether to cook with them or frame them and hang them on the wall.\r\n\r\nGet thee to <a href=\"http://www.marchsf.com/\">marchsf.com</a> and prepare to drool like your favourite dish is in front of you!\r\n\r\n<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_3.jpg\" alt=\"marchsf cabinet\" width=470></p><p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\n\r\n\r\n\r\n','M A R C H to a different tune..','','inherit','open','open','','6152-revision-22','','','2012-02-02 02:59:57','2012-02-02 07:59:57','',6152,'http://cravenmaven.com/2012/02/6152-revision-22/',0,'revision','',0),(6175,1,'2012-02-02 02:59:58','2012-02-02 07:59:58','<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_aga.jpg\" alt=\"march store sf\" width=470></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\nWhen pleasing aesthetics and modernity meets good design and simplicity my attention is well and truly grabbed. Most week\'s I fawn and drool over the loveliest of <a href=\"http://cravenmaven.com/category/kitchen-envy/\">kitchen spaces</a> - inevitably boasting intricate details or textures and clever layouts. But this week I step away from kitchens and take a peek at MARCH - a new store opening in San Francisco { oh, to be on the West Coast }, that offers the most exquisite products for the kitchen space and dining table.\r\n\r\n<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_2.jpg\" alt=\"marchsf store\" width=470></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\nWhere to begin? The light and bright store decor rivals the serenity of any of my favourite European kitchens.  Especially as the store is punctuated with classic Aga and Lodge cookers and cookware.\r\n\r\n<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-ceramics.jpg\" alt=\"marchsf ceramics\" width=470><br>\r\n<img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-art.jpg\" alt=\"march sf art\" width=470></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">top: ceramics by <a href=\"http://www.christianeperrochon.com/atelier.htm\">Christiane Perrochon</a>. bottom: food related art.<br> images by Drew Altizer and Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\nA carefully curated collection of alluring products from designer Jasper Conran, simple ceramics by <a href=\"http://www.brickettdavda.com/tableware.html\">Brickett Davda</a> and <a href=\"http://www.christianeperrochon.com/atelier.htm\">Christiane Perrochon</a>, offer a natural elegance to the dinner table. I am especially excited that they also sell food themed art that is actually wall worthy and not trite! \r\n\r\n<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-spoons.jpg\" alt=\"marchsf spoons\" width=470></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Drew Altizer via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\nSo until I get a ticket to San Francisco, I am holding out for the online store to go live..which I am assured is in May. I hope so because my wishlist is already stocked with goodies such as the hand carved wooden spoons exclusive to MARCH, from Blackcreek Mercantile & Trading Co. { priced from $85 - $110. } I don\'t know whether to cook with them or frame them and hang them on the wall.\r\n\r\nGet thee to <a href=\"http://www.marchsf.com/\">marchsf.com</a> and prepare to drool like your favourite dish is in front of you!\r\n\r\n<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_3.jpg\" alt=\"marchsf cabinet\" width=470></p><p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\n\r\n\r\n\r\n','M A R C H to a different tune..','','inherit','open','open','','6152-revision-23','','','2012-02-02 02:59:58','2012-02-02 07:59:58','',6152,'http://cravenmaven.com/2012/02/6152-revision-23/',0,'revision','',0),(6176,1,'2012-02-02 03:00:45','2012-02-02 08:00:45','<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_aga.jpg\" alt=\"march store sf\" width=470></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\nWhen pleasing aesthetics and modernity meets good design and simplicity my attention is well and truly grabbed. Most week\'s I fawn and drool over the loveliest of <a href=\"http://cravenmaven.com/category/kitchen-envy/\">kitchen spaces</a> - inevitably boasting intricate details or textures and clever layouts. But this week I step away from kitchens and take a peek at MARCH - a new store opening in San Francisco { oh, to be on the West Coast }, that offers the most exquisite products for the kitchen space and dining table.\r\n\r\n<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_2.jpg\" alt=\"marchsf store\" width=470></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\nWhere to begin? The light and bright store decor rivals the serenity of any of my favourite European kitchens.  Especially as the store is punctuated with classic Aga and Lodge cookers and cookware.\r\n\r\n<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-ceramics.jpg\" alt=\"marchsf ceramics\" width=470><br>\r\n<img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-art.jpg\" alt=\"march sf art\" width=470></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">top: ceramics by <a href=\"http://www.christianeperrochon.com/atelier.htm\">Christiane Perrochon</a>. bottom: food related art.<br> images by Drew Altizer and Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\nA carefully curated collection of alluring products from designer Jasper Conran, simple ceramics by <a href=\"http://www.brickettdavda.com/tableware.html\">Brickett Davda</a> and <a href=\"http://www.christianeperrochon.com/atelier.htm\">Christiane Perrochon</a>, offer a natural elegance to the dinner table. I am especially excited that they also sell food themed art that is actually wall worthy and not trite! \r\n\r\n<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-spoons.jpg\" alt=\"marchsf spoons\" width=470></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Drew Altizer via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\nSo until I get a ticket to San Francisco, I am holding out for the online store to go live..which I am assured is in May. I hope so because my wishlist is already stocked with goodies such as the hand carved wooden spoons exclusive to MARCH, from Blackcreek Mercantile & Trading Co. { priced from $85 - $110. } I don\'t know whether to cook with them or frame them and hang them on the wall.\r\n\r\nGet thee to <a href=\"http://www.marchsf.com/\">marchsf.com</a> and prepare to drool like your favourite dish is in front of you!\r\n\r\n<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_3.jpg\" alt=\"marchsf cabinet\" width=470></p><p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\n\r\n\r\n\r\n','M A R C H to a different tune..','','inherit','open','open','','6152-revision-24','','','2012-02-02 03:00:45','2012-02-02 08:00:45','',6152,'http://cravenmaven.com/2012/02/6152-revision-24/',0,'revision','',0),(6177,1,'2012-02-02 03:02:36','2012-02-02 08:02:36','<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_aga.jpg\" alt=\"march store sf\" width=470></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\nWhen pleasing aesthetics and modernity meets good design and simplicity my attention is well and truly grabbed. Most week\'s I fawn and drool over the loveliest of <a href=\"http://cravenmaven.com/category/kitchen-envy/\">kitchen spaces</a> - inevitably boasting intricate details or textures and clever layouts. But this week I step away from kitchens and take a peek at MARCH - a new store opening in San Francisco { oh, to be on the West Coast }, that offers the most exquisite products for the kitchen space and dining table.\r\n\r\n<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_2.jpg\" alt=\"marchsf store\" width=470></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\nWhere to begin? The light and bright store decor rivals the serenity of any of my favourite <a href=\"http://cravenmaven.com/2011/09/kitchen-envy-stockholm-calling/\">European kitchens</a>.  Especially as the store is punctuated with classic Aga and Lodge cookers and cookware.\r\n\r\n<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-ceramics.jpg\" alt=\"marchsf ceramics\" width=470><br>\r\n<img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-art.jpg\" alt=\"march sf art\" width=470></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">top: ceramics by <a href=\"http://www.christianeperrochon.com/atelier.htm\">Christiane Perrochon</a>. bottom: food related art.<br> images by Drew Altizer and Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\nA carefully curated collection of alluring products from designer Jasper Conran, simple ceramics by <a href=\"http://www.brickettdavda.com/tableware.html\">Brickett Davda</a> and <a href=\"http://www.christianeperrochon.com/atelier.htm\">Christiane Perrochon</a>, offer a natural elegance to the dinner table. I am especially excited that they also sell food themed art that is actually wall worthy and not trite! \r\n\r\n<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-spoons.jpg\" alt=\"marchsf spoons\" width=470></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Drew Altizer via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\nSo until I get a ticket to San Francisco, I am holding out for the online store to go live..which I am assured is in May. I hope so because my wishlist is already stocked with goodies such as the hand carved wooden spoons exclusive to MARCH, from Blackcreek Mercantile & Trading Co. { priced from $85 - $110. } I don\'t know whether to cook with them or frame them and hang them on the wall.\r\n\r\nGet thee to <a href=\"http://www.marchsf.com/\">marchsf.com</a> and prepare to drool like your favourite dish is in front of you!\r\n\r\n<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_3.jpg\" alt=\"marchsf cabinet\" width=470></p><p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\n\r\n\r\n\r\n','M A R C H to a different tune..','','inherit','open','open','','6152-revision-25','','','2012-02-02 03:02:36','2012-02-02 08:02:36','',6152,'http://cravenmaven.com/2012/02/6152-revision-25/',0,'revision','',0),(6178,1,'2012-02-02 16:04:05','2012-02-02 21:04:05','<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_aga.jpg\" alt=\"march store sf\" width=470></p>\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\n\nWhen pleasing aesthetics and modernity meets good design and simplicity my attention is well and truly grabbed. Most week\'s I fawn and drool over the loveliest of <a href=\"http://cravenmaven.com/category/kitchen-envy/\">kitchen spaces</a> - inevitably boasting intricate details or textures and clever layouts. But this week I step away from kitchens and take a peek at MARCH - a new store in San Francisco { oh, to be on the West Coast }, that offers the most exquisite products for the kitchen space and dining table.\n\n<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_2.jpg\" alt=\"marchsf store\" width=470></p>\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\n\nWhere to begin? The light and bright store decor rivals the serenity of any of my favourite <a href=\"http://cravenmaven.com/2011/09/kitchen-envy-stockholm-calling/\">European kitchens</a>.  Especially as the store is punctuated with classic Aga and Lodge cookers and cookware.\n\n<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-ceramics.jpg\" alt=\"marchsf ceramics\" width=470><br>\n<img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-art.jpg\" alt=\"march sf art\" width=470></p>\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">top: ceramics by <a href=\"http://www.christianeperrochon.com/atelier.htm\">Christiane Perrochon</a>. bottom: food related art by Carrie Mae Smith.<br> images by Drew Altizer and Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\n\nA carefully curated collection of alluring products from designer Jasper Conran, simple ceramics by <a href=\"http://www.brickettdavda.com/tableware.html\">Brickett Davda</a> and <a href=\"http://www.christianeperrochon.com/atelier.htm\">Christiane Perrochon</a>, offer a natural elegance to the dinner table. I am especially excited that they also sell food themed art that is actually wall worthy and not trite! \n\n<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-spoons.jpg\" alt=\"marchsf spoons\" width=470></p>\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Drew Altizer via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\n\nSo until I get a ticket to San Francisco, I am holding out for the online store to go live..which I am assured is in May. I hope so because my wishlist is already stocked with goodies such as the hand carved wooden spoons exclusive to MARCH, from Blackcreek Mercantile & Trading Co. { priced from $85 - $110. } I don\'t know whether to cook with them or frame them and hang them on the wall.\n\nGet thee to <a href=\"http://www.marchsf.com/\">marchsf.com</a> and prepare to drool like your favourite dish is in front of you!\n\n<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_3.jpg\" alt=\"marchsf cabinet\" width=470></p><p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\n\n\n\n\n','M A R C H to a different tune..','','inherit','open','open','','6152-autosave','','','2012-02-02 16:04:05','2012-02-02 21:04:05','',6152,'http://cravenmaven.com/2012/02/6152-autosave/',0,'revision','',0),(6179,1,'2012-02-02 03:02:58','2012-02-02 08:02:58','<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_aga.jpg\" alt=\"march store sf\" width=470></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\nWhen pleasing aesthetics and modernity meets good design and simplicity my attention is well and truly grabbed. Most week\'s I fawn and drool over the loveliest of <a href=\"http://cravenmaven.com/category/kitchen-envy/\">kitchen spaces</a> - inevitably boasting intricate details or textures and clever layouts. But this week I step away from kitchens and take a peek at MARCH - a new store opening in San Francisco { oh, to be on the West Coast }, that offers the most exquisite products for the kitchen space and dining table.\r\n\r\n<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_2.jpg\" alt=\"marchsf store\" width=470></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\nWhere to begin? The light and bright store decor rivals the serenity of any of my favourite <a href=\"http://cravenmaven.com/2011/09/kitchen-envy-stockholm-calling/\">European kitchens</a>.  Especially as the store is punctuated with classic Aga and Lodge cookers and cookware.\r\n\r\n<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-ceramics.jpg\" alt=\"marchsf ceramics\" width=470><br>\r\n<img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-art.jpg\" alt=\"march sf art\" width=470></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">top: ceramics by <a href=\"http://www.christianeperrochon.com/atelier.htm\">Christiane Perrochon</a>. bottom: food related art.<br> images by Drew Altizer and Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\nA carefully curated collection of alluring products from designer Jasper Conran, simple ceramics by <a href=\"http://www.brickettdavda.com/tableware.html\">Brickett Davda</a> and <a href=\"http://www.christianeperrochon.com/atelier.htm\">Christiane Perrochon</a>, offer a natural elegance to the dinner table. I am especially excited that they also sell food themed art that is actually wall worthy and not trite! \r\n\r\n<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/MARCH-spoons.jpg\" alt=\"marchsf spoons\" width=470></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Drew Altizer via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\nSo until I get a ticket to San Francisco, I am holding out for the online store to go live..which I am assured is in May. I hope so because my wishlist is already stocked with goodies such as the hand carved wooden spoons exclusive to MARCH, from Blackcreek Mercantile & Trading Co. { priced from $85 - $110. } I don\'t know whether to cook with them or frame them and hang them on the wall.\r\n\r\nGet thee to <a href=\"http://www.marchsf.com/\">marchsf.com</a> and prepare to drool like your favourite dish is in front of you!\r\n\r\n<p style=\"text-align: center;\"><img src=\"http://www.remain-silent.com/cm/kewlstuff/marchstore_3.jpg\" alt=\"marchsf cabinet\" width=470></p><p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by Angie Silvy via <a href=\"http://www.marchsf.com/\"> marchsf.com</a></span></p>\r\n\r\n\r\n\r\n\r\n','M A R C H to a different tune..','','inherit','open','open','','6152-revision-26','','','2012-02-02 03:02:58','2012-02-02 08:02:58','',6152,'http://cravenmaven.com/2012/02/6152-revision-26/',0,'revision','',0),(6180,1,'2012-02-06 22:44:59','2012-02-07 03:44:59','I love <a href=\"http://blog.piajanebijkerk.com/WordPress/\">Pia Jane Bijkerk\'s blog</a>. She has such a great eye for style and mood that every time I read one of her posts I just feel...happy. It is by means of Ms. Bijkerk\'s blog that I found my kitchen envy of the week. Behold!\r\n\r\n<img src=\"http://blog.piajanebijkerk.com/WordPress/wp-content/uploads/2010/01/PJB_vh_19.jpg\" alt=\"Vaucluse House Kitchen\" width=\"350/\">\r\n\r\nThis wonderful kitchen is in the Vaucluse House in Sydney Australia. Built by William Charles Wentworth between 1805-1860\'s it boasts Gothic Revival façades to Sydney Harbour and a mix of styles through and through. The whole house is amazing but i simply love the kitchen and for these specific reasons:\r\n\r\n- It looks like the kitchen I imagine Cinderella worked in. That\'s right, THE Cinderella from the books and cartoon films of yesteryear. This kitchen screams \'well to do\' with a true, \'upstairs/downstairs\' culture. It\'s large enough for the maids butler and cook to associate and work.  Using this kitchen is the thing fantasy\'s are made of. Well maybe not fantasy\'s but certain the stuff that will bring to mind burying ones nose in a good ole book when one was younger.\r\n\r\n<img src=\"http://blog.piajanebijkerk.com/WordPress/wp-content/uploads/2010/01/PJB_vh_3.jpg\" alt=\"Vaucluse Kitchen\" width=\"350/\">\r\n\r\n- The size in this kitchen makes it a multi-functional space. There is room for huge baking projects with a bunch of friends, room for a table by the window to house a laptop to download recipes..or blog about them, space to set up a little area to style and shoot the ingredients for a dish, chop the ingredients, put things removed from the oven, all without tripping over oneself or anything else!\r\n\r\n<img src=\"http://blog.piajanebijkerk.com/WordPress/wp-content/uploads/2010/01/PJB_vh_6.jpg\" alt=\"Vacluse House\" width=\"350/\">\r\n\r\n- The light is just wonderful. Maybe it\'s the time of day, but the room isn\'t flooded with light, it is gently bathed in it. This immediately sets the tone for how you will work in this space. Reflective, inspired and with love.\r\n\r\n- The larder is the size of my current apartment. The thought of what great materials one could comfortable store there makes me giddy.\r\n\r\n- The rustic charm of the kitchen gives it a homely though stately feel. And shouldn\'t every kitchen just feel like home?!\r\n\r\n<i>images by <a href=\"http://blog.piajanebijkerk.com/WordPress/\">pia jane bijkerk</a></i>','Kitchen Envy: Australian colonial living..','','inherit','open','open','','574-autosave','','','2012-02-06 22:44:59','2012-02-07 03:44:59','',574,'http://cravenmaven.com/2012/02/574-autosave/',0,'revision','',0),(6182,1,'2012-02-14 01:07:26','2012-02-14 06:07:26','Ten years ago I became a Vegetarian. \n\nTo many that statement is straightforward enough to not invoke a raised brow or ponder for longer than it takes to read it. But for me, my family and interestingly enough my friends it was, { and sometimes still is } a HUGE deal.\n\nThe thing is, I\'d always been a proud carnivore. I didn\'t just love meat, for me it was a love affair whose passion always raged at the highest level.  I can only reason that it was something I was born with. As a child I would happily down a second or third helping of liver with onions. Reveled in that gently popping sensation in ones mouth when teeth penetrated a just sauteed kidney. And longed for stringy curried goat flesh between my teeth. Eating meat, was a multi-sensory experience and each meal a psychedelic trip that left me in a gastronomically euphoric state.\n\nI kid you not. \n\nThen one day everything changed. Despite what one friend claims, it wasn\'t <strong>one </strong>specific event that \'turned me\'. Rather, over the years tiny cracks in my meat loving fortress were ever so slowly compromised until my resolve caved and vegetarianism was the only and most important thing before me. \n\nThere are many ironies in my becoming vegetarian. Not least, the fact that I always used to mock vegetarians. I just didn\'t \'get it\'. \"No meat? Whyever would you choose to do that?! Something surely must be WRONG with you.\" It was like trying to explain Shakespeare in Lithuanian to a class full of Japanese students. ','Vegetarianism, an anniversary..','','inherit','open','open','','6181-revision','','','2012-02-14 01:07:26','2012-02-14 06:07:26','',6181,'http://cravenmaven.com/2012/02/6181-revision/',0,'revision','',0),(6183,1,'2012-02-14 02:01:42','2012-02-14 07:01:42','Ten years ago I became a Vegetarian. \n\nTo many that statement is straightforward enough to not invoke a raised brow or ponder for longer than it takes to read it. But for me, my family and interestingly enough my friends it was, { and sometimes still is }, a HUGE deal.\n\nThe thing is, I\'d always been a proud carnivore. I didn\'t just love meat, for me it was a love affair whose passion always raged at the highest level.  I can only reason that it was something I was born with. As a child I would happily down a second or third helping of liver with onions. Reveled in that gently popping sensation in ones mouth when teeth penetrated a just sauteed kidney. And longed for stringy curried goat flesh between my teeth. Eating meat, was a multi-sensory experience and each meal a psychedelic trip that left me in a gastronomically euphoric state.\n\nI kid you not. \n\nThen one day everything changed. Despite what one friend claims, it wasn\'t <strong>one </strong>specific event that \'turned me\'. Rather, over the years tiny cracks in my meat loving fortress were ever so slowly compromised until my resolve caved and vegetarianism was the only and most important thing before me. \n\nThere are many ironies in choice. Not least, the fact that I always used to mercilessly mock vegetarians. I just didn\'t \'get it\'. \"No meat? Whyever would you choose to do that?! Something surely must be WRONG with you.\" To my brain, vegetarianism was like trying to explain Shakespeare in Lithuanian to a class full of Japanese students. There was merely no comprehension at all.\n\nThe first crack in my fortress had to be <a href=\"http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001792/\">v.Creutzfeldt-Jakob Disease</a> { vCJD }, more popularly known as Mad Cow\'s Disease. I remember when cases started making news in the UK. Images of girls retreated to a mere shadow of the person they were merely month\'s before. Non-communicative, demented, wasting away, fragile and most worryingly, incurable. \nAppropriately, the public reacted with outrage. As for me..I wasn\'t quite sure what I felt. All I remember was being stunned that this could be the end result to someones short lived life and the reason, not the business end of a gun. But shoddy farming practices. I stared stunned and open mouthed at many and any reports of vCJD sufferers and their inevitable deaths.\n\nAlthough I was shocked, I wasn\'t motivated to make any change. Why should I? Meat had been my faithful escort for so many years, why would I leave it now?\n\nFast forward several years. A transatlantic move and many new life experiences under my belt. It\'s funny, moving to another country. People ask a lot { of the same } questions. Whether out of general curiosity or due to necessity - ie. employers, doctors etc.  It was here that I learned that \"If, from January 1, 1980 through December 31, 1996, you spent (visited or lived) a cumulative time of 3 months or more in the United Kingdom.\" You could not give blood. Not ever. The reason? The prevalence of Mad Cow\'s disease. \n\nThis stunned me. I knew vCJD was a bad thing but to see in print from the medical industry that they full well realised the serious effects, and shockingly long incubation of the disease that they \n\nI wondered which meal, if any, had been my poisoned chalice. \n\n','Vegetarianism, an anniversary..','','inherit','open','open','','6181-revision-2','','','2012-02-14 02:01:42','2012-02-14 07:01:42','',6181,'http://cravenmaven.com/2012/02/6181-revision-2/',0,'revision','',0),(6184,1,'2012-02-14 02:22:24','2012-02-14 07:22:24','Ten years ago I became a Vegetarian. \n\nTo many that statement is straightforward enough to not invoke a raised brow or ponder for longer than it takes to read it. But for me, my family and interestingly enough my friends it was, { and sometimes still is }, a HUGE deal.\n\nThe thing is, I\'d always been a proud carnivore. I didn\'t just love meat, for me it was a love affair whose passion always raged at the highest level.  I can only reason that it was something I was born with. As a child I would happily down a second or third helping of liver with onions. Reveled in that gently popping sensation in ones mouth when teeth penetrated a just sauteed kidney. And longed for stringy curried goat flesh between my teeth. Eating meat, was a multi-sensory experience and each meal a psychedelic trip that left me in a gastronomically euphoric state.\n\nI kid you not. \n\nThen one day everything changed. Despite what one friend claims, it wasn\'t <strong>one </strong>specific event that \'turned me\'. Rather, over the years tiny cracks in my meat loving fortress were ever so slowly compromised until my resolve caved and vegetarianism was the only and most important thing before me. \n\nThere are many ironies in choice. Not least, the fact that I always used to mercilessly mock vegetarians. I just didn\'t \'get it\'. \"No meat? Whyever would you choose to do that?! Something surely must be WRONG with you.\" To my brain, vegetarianism was like trying to explain Shakespeare in Lithuanian to a class full of Japanese students. There was merely no comprehension at all.\n\nThe first crack in my fortress had to be <a href=\"http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001792/\">v.Creutzfeldt-Jakob Disease</a> { vCJD }, more popularly known as Mad Cow\'s Disease. I remember when cases started making news in the UK. Images of girls retreated to a mere shadow of the person they were merely month\'s before. Non-communicative, demented, wasting away, fragile and most worryingly, incurable. \nAppropriately, the public reacted with outrage. As for me..I wasn\'t quite sure what I felt. All I remember was being stunned that this could be the end result to someones short lived life and the reason, not the business end of a gun. But shoddy farming practices. I stared stunned and open mouthed at many and any reports of vCJD sufferers and their inevitable deaths.\n\nAlthough I was shocked, I wasn\'t motivated to make any change. Why should I? Meat had been my faithful escort for so many years, why would I leave it now?\n\nFast forward several years. A transatlantic move and many new life experiences under my belt. It\'s funny, moving to another country. People ask a lot { of the same } questions. Whether out of general curiosity or due to necessity - ie. employers, doctors etc.  It was here that I learned that \"If, from January 1, 1980 through December 31, 1996, you spent (visited or lived) a cumulative time of 3 months or more in the United Kingdom.\" You could not give blood. Not ever. The reason? The prevalence of Mad Cow\'s disease. \n\nThis stunned me. I knew vCJD was a bad thing but to see in print from the medical industry that they full well realised the serious effects, and shockingly long incubation of the disease somewhat frightened me. \n\nI wondered which meal, if any, had been my poisoned chalice..\n\nBut the thought didn\'t stay so much as eat away in the back of my mind. Like the white noise of an oscillating fan in a warm summer room.\n\nA move again. This time a lot of meditative thought was taking place. Trying to come to terms with oneself and realising that what I was told a few years back by a best friend, that I was \'fundamentally the person I was always going to be\' was incredibly true.\n\nIf that was true, then I was a person of my word, who staunchly and unapologetically stood up for what is right vs what is wrong. And I was getting a creeping feeling that for me, buying into the meat industry and consuming its sacrifice was...wrong.','Vegetarianism, an anniversary..','','inherit','open','open','','6181-revision-3','','','2012-02-14 02:22:24','2012-02-14 07:22:24','',6181,'http://cravenmaven.com/2012/02/6181-revision-3/',0,'revision','',0),(6185,1,'2012-02-14 02:24:22','2012-02-14 07:24:22','Ten years ago I became a Vegetarian. \n\nTo many that statement is straightforward enough to not invoke a raised brow or ponder for longer than it takes to read it. But for me, my family and interestingly enough my friends it was, { and sometimes still is }, a HUGE deal.\n\nThe thing is, I\'d always been a proud carnivore. I didn\'t just love meat, for me it was a love affair whose passion always raged at the highest level.  I can only reason that it was something I was born with. As a child I would happily down a second or third helping of liver with onions. Reveled in that gently popping sensation in ones mouth when teeth penetrated a just sauteed kidney. And longed for stringy curried goat flesh between my teeth. Eating meat, was a multi-sensory experience and each meal a psychedelic trip that left me in a gastronomically euphoric state.\n\nI kid you not. \n\nThen one day everything changed. Despite what one friend claims, it wasn\'t <strong>one </strong>specific event that \'turned me\'. Rather, over the years tiny cracks in my meat loving fortress were ever so slowly compromised until my resolve caved and vegetarianism was the only and most important thing before me. \n\nThere are many ironies in choice. Not least, the fact that I always used to mercilessly mock vegetarians. I just didn\'t \'get it\'. \"No meat? Whyever would you choose to do that?! Something surely must be WRONG with you.\" To my brain, vegetarianism was like trying to explain Shakespeare in Lithuanian to a class full of Japanese students. There was merely no comprehension at all.\n\nThe first crack in my fortress had to be <a href=\"http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001792/\">v.Creutzfeldt-Jakob Disease</a> { vCJD }, more popularly known as Mad Cow\'s Disease. I remember when cases started making news in the UK. Images of girls retreated to a mere shadow of the person they were merely month\'s before. Non-communicative, demented, wasting away, fragile and most worryingly, incurable. \nAppropriately, the public reacted with outrage. As for me..I wasn\'t quite sure what I felt. All I remember was being stunned that this could be the end result to someones short lived life and the reason, not the business end of a gun. But shoddy farming practices. I stared stunned and open mouthed at many and any reports of vCJD sufferers and their inevitable deaths.\n\nAlthough I was shocked, I wasn\'t motivated to make any change. Why should I? Meat had been my faithful escort for so many years, why would I leave it now?\n\nFast forward several years. A transatlantic move and many new life experiences under my belt. It\'s funny, moving to another country. People ask a lot { of the same } questions. Whether out of general curiosity or due to necessity - ie. employers, doctors etc.  It was here that I learned that \"If, from January 1, 1980 through December 31, 1996, you spent (visited or lived) a cumulative time of 3 months or more in the United Kingdom.\" You could not give blood. Not ever. The reason? The prevalence of Mad Cow\'s disease. \n\nThis stunned me. I knew vCJD was a bad thing but to see in print from the medical industry that they full well realised the serious effects, and shockingly long incubation of the disease somewhat frightened me. \n\nI wondered which meal, if any, had been my poisoned chalice..\n\nBut the thought didn\'t stay so much as eat away in the back of my mind. Like the white noise of an oscillating fan in a warm summer room.\n\nA move again. This time a lot of meditative thought was taking place. Trying to come to terms with oneself and realising that what I was told a few years back by a best friend, that I was \'fundamentally the person I was always going to be\' was incredibly true.\n\nIf that was true, then I was a person who valued loyalty, who staunchly and unapologetically stood up for what is right vs what is wrong. { A trait that makes me a good friend - apparently, and a frightening enemy - also, apparenAnd I was getting a creeping feeling that for me, buying into the meat industry and consuming its sacrifice was...wrong. But I didn\'t have a repulsion to it, a reason to hate it and make it divorce me from my lifelong affair with any and all consumable animal.','Vegetarianism, an anniversary..','','inherit','open','open','','6181-revision-4','','','2012-02-14 02:24:22','2012-02-14 07:24:22','',6181,'http://cravenmaven.com/2012/02/6181-revision-4/',0,'revision','',0),(6186,1,'2012-02-14 02:26:43','2012-02-14 07:26:43','Ten years ago I became a Vegetarian. \n\nTo many that statement is straightforward enough to not invoke a raised brow or ponder for longer than it takes to read it. But for me, my family and interestingly enough my friends it was, { and sometimes still is }, a HUGE deal.\n\nThe thing is, I\'d always been a proud carnivore. I didn\'t just love meat, for me it was a love affair whose passion always raged at the highest level.  I can only reason that it was something I was born with. As a child I would happily down a second or third helping of liver with onions. Reveled in that gently popping sensation in ones mouth when teeth penetrated a just sauteed kidney. And longed for stringy curried goat flesh between my teeth. Eating meat, was a multi-sensory experience and each meal a psychedelic trip that left me in a gastronomically euphoric state.\n\nI kid you not. \n\nThen one day everything changed. Despite what one friend claims, it wasn\'t <strong>one </strong>specific event that \'turned me\'. Rather, over the years tiny cracks in my meat loving fortress were ever so slowly compromised until my resolve caved and vegetarianism was the only and most important thing before me. \n\nThere are many ironies in choice. Not least, the fact that I always used to mercilessly mock vegetarians. I just didn\'t \'get it\'. \"No meat? Whyever would you choose to do that?! Something surely must be WRONG with you.\" To my brain, vegetarianism was like trying to explain Shakespeare in Lithuanian to a class full of Japanese students. There was merely no comprehension at all.\n\nThe first crack in my fortress had to be <a href=\"http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001792/\">v.Creutzfeldt-Jakob Disease</a> { vCJD }, more popularly known as Mad Cow\'s Disease. I remember when cases started making news in the UK. Images of girls retreated to a mere shadow of the person they were merely month\'s before. Non-communicative, demented, wasting away, fragile and most worryingly, incurable. \nAppropriately, the public reacted with outrage. As for me..I wasn\'t quite sure what I felt. All I remember was being stunned that this could be the end result to someones short lived life and the reason, not the business end of a gun. But shoddy farming practices. I stared stunned and open mouthed at many and any reports of vCJD sufferers and their inevitable deaths.\n\nAlthough I was shocked, I wasn\'t motivated to make any change. Why should I? Meat had been my faithful escort for so many years, why would I leave it now?\n\nFast forward several years. A transatlantic move and many new life experiences under my belt. It\'s funny, moving to another country. People ask a lot { of the same } questions. Whether out of general curiosity or due to necessity - ie. employers, doctors etc.  It was here that I learned that \"If, from January 1, 1980 through December 31, 1996, you spent (visited or lived) a cumulative time of 3 months or more in the United Kingdom.\" You could not give blood. Not ever. The reason? The prevalence of Mad Cow\'s disease. \n\nThis stunned me. I knew vCJD was a bad thing but to see in print from the medical industry that they full well realised the serious effects, and shockingly long incubation of the disease somewhat frightened me. \n\nI wondered which meal, if any, had been my poisoned chalice..\n\nBut the thought didn\'t stay so much as eat away in the back of my mind. Like the white noise of an oscillating fan in a warm summer room.\n\nA move again. This time a lot of meditative thought was taking place. Trying to come to terms with oneself and realising that what I was told a few years back by a best friend, that I was \'fundamentally the person I was always going to be\' was incredibly true.\n\nIf that was true, then I was a person who valued loyalty, who staunchly and unapologetically stood up for what is right vs what is wrong. { A trait that makes me a good friend - apparently, and a frightening enemy - also, apparently }. I was developing a creeping feeling that for me, buying flesh from the meat industry and consuming this sacrifice was...wrong. But I didn\'t have a repulsion to it, a motivating hatred that would cause me to divorce myself from this lifelong affair with any and all consumable animal.','Vegetarianism, an anniversary..','','inherit','open','open','','6181-revision-5','','','2012-02-14 02:26:43','2012-02-14 07:26:43','',6181,'http://cravenmaven.com/2012/02/6181-revision-5/',0,'revision','',0),(6187,1,'2012-02-14 02:50:26','2012-02-14 07:50:26','Ten years ago I became a Vegetarian. \n\nTo many that statement is straightforward enough to not invoke a raised brow or ponder for longer than it takes to read it. But for me, my family and interestingly enough my friends it was, { and sometimes still is }, a HUGE deal.\n\nThe thing is, I\'d always been a proud carnivore. I didn\'t just love meat, for me it was a love affair whose passion perpetually raged at the highest level.  I can only reason that it was something I was born with. As a child I would happily down a second or third helping of liver with onions. Reveled in that gently popping sensation in ones mouth when teeth penetrated a cooked kidney. And longed for stringy curried goat flesh between my teeth. Eating meat, was a multi-sensory experience and each meal a psychedelic trip that left me in a gastronomically euphoric state.\n\nI kid you not. \n\nThen one day everything changed. Despite what one friend claims, it wasn\'t <strong>one </strong>specific event that \'turned me\'. Rather, over the years tiny cracks in my meat loving fortress were ever so slowly compromised until my resolve caved and vegetarianism was the only and most important thing before me. \n\nThere are many ironies in choice. Not least, the fact that I always used to mercilessly mock vegetarians. I just didn\'t \'get it\'. \"No meat? Whyever would you choose to do that?! Something surely must be WRONG with you.\" To my brain, vegetarianism was like trying to explain Shakespeare in Lithuanian to a class full of Japanese students. I had no comprehension at all.\n\nThe first crack in my fortress had to be the emergence of <a href=\"http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001792/\">v.Creutzfeldt-Jakob Disease</a> { vCJD }, more popularly known as Mad Cow\'s Disease. I remember when cases started making news in the UK. Images of girls a mere shadow of the person they were a few weeks or months before. Non-communicative, demented, wasting away, fragile and most worryingly, incurable.\n \nAppropriately, the public reacted with outrage. As for me..I wasn\'t quite sure what I felt. All I remember was being stunned that this could be the end result to someones short lived life and the reason, not the business end of a gun, but questionable farming practices. I stared stunned and open mouthed at many and any reports of vCJD sufferers and their inevitable deaths.\n\nAlthough I was shocked, I wasn\'t motivated to make any change. Why should I? Meat had been my faithful escort for so many years, it hadn\'t personally cuckolded <em>me</em>, why would I leave it now?\n\nFast forward several years. A transatlantic move and many new life experiences under my belt. When you live in a country other than your place of birth, people ask a lot { of the same } questions. Sometimes out of general curiosity or due to necessity - ie. employers, doctors etc.  It was here that I learned that <em>\"If, from January 1, 1980 through December 31, 1996, you spent (visited or lived) a cumulative time of 3 months or more in the United Kingdom.\"</em> You could not give blood. Not ever. The reason? The prevalence of Mad Cow\'s disease. \n\nThis stunned me. I knew vCJD was a bad thing but to see in print from the medical industry that they full well realised the serious effects, and shockingly long incubation of the disease unsettled me. \n\nI wondered which meal, if any, had been my poisoned chalice..\n\nBut the thought didn\'t stay so much as eat away in the back of my mind. Like white noise from an oscillating fan in a warm summer room.\n\nA move again. However, this time a lot of meditative thought was taking place. Trying to come to terms with oneself I realised  that what I was told a few years back by a best friend, that I was \'fundamentally the person I was always going to be\' was incredibly true. And if true, then I was a person who valued loyalty, who staunchly and unapologetically stood up for what is right vs what is wrong. { A trait that makes me a good friend - apparently, and a frightening enemy - also, apparently }. Accepting this realism, resurfaced a creeping feeling.. that for me, buying flesh from the meat industry and consuming this sacrifice was...damaging. But I didn\'t have a repulsion to it, a motivating hatred that would cause me to divorce myself from this amorous lifelong affair.\n\nA friend\'s dad loaned me a book he\'d been reading. It was about <a href=\"http://www.amazon.com/Vegan-Ethics-Eating-Erik-Marcus/dp/0935526870\">Vegan and the ethics of eating. </a> He thought it might interest me. As  I read the book my fortress caved and the flood came. I started looking everywhere and anywhere for information about factory farming processes and routines. I don\'t remember sleeping for well for days. Random memories popped into my head - the time I visited the family farm near where my mum grew up and toured their abattoir. I remembered thinking how wonderfully humane and thoughtful their process was and assumed that my { factory farmed } meat was handled the same way. \n\nI also remembered things a friend who worked in PR for a food division of a government agency had told me. Funny enough, she was also a vegetarian..\n\nThe information was overwhelming. My eyes were opened and I realised just what was happening to an indiscernibly large portion of the meat I had so willingly bought and consumed. We were entrusted as caretakers. Caretakers of this land and all that roams it - but what was going on was far from care. I was weighed down with empathy for any and all consumable animal.','Vegetarianism, an anniversary..','','inherit','open','open','','6181-revision-6','','','2012-02-14 02:50:26','2012-02-14 07:50:26','',6181,'http://cravenmaven.com/2012/02/6181-revision-6/',0,'revision','',0),(6188,1,'2012-02-14 03:15:25','2012-02-14 08:15:25','Ten years ago I became a Vegetarian. \n\nTo many that statement is straightforward enough to not invoke a raised brow or ponder for longer than it takes to read it. But for me, my family and interestingly enough my friends it was, { and sometimes still is }, a HUGE deal.\n\nThe thing is, I\'d always been a proud carnivore. I didn\'t just love meat, for me it was a love affair whose passion perpetually raged at the highest level.  I can only reason that it was something I was born with. As a child I would happily down a second or third helping of liver with onions. Reveled in that gently popping sensation in ones mouth when teeth penetrated a cooked kidney. And longed for stringy curried goat flesh between my teeth. Eating meat, was a multi-sensory experience and each meal a psychedelic trip that left me in a gastronomically euphoric state.\n\nI kid you not. \n\nThen one day everything changed. Despite what one friend claims, it wasn\'t <strong>one </strong>specific event that \'turned me\'. Rather, over the years tiny cracks in my meat loving fortress were ever so slowly compromised until my resolve caved and vegetarianism was the only and most important thing before me. \n\nThere are many ironies in choice. Not least, the fact that I always used to mercilessly mock vegetarians. I just didn\'t \'get it\'. \"No meat? Whyever would you choose to do that?! Something surely must be WRONG with you.\" To my brain, vegetarianism was like trying to explain Shakespeare in Lithuanian to a class full of Japanese students. I had no comprehension at all.\n\nThe first crack in my fortress had to be the emergence of <a href=\"http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001792/\">v.Creutzfeldt-Jakob Disease</a> { vCJD }, more popularly known as Mad Cow\'s Disease. I remember when cases started making news in the UK. Images of girls a mere shadow of the person they were a few weeks or months before. Non-communicative, demented, wasting away, fragile and most worryingly, incurable.\n \nAppropriately, the public reacted with outrage. As for me..I wasn\'t quite sure what I felt. All I remember was being stunned that this could be the end result to someones short lived life and the reason, not the business end of a gun, but questionable farming practices. I stared stunned and open mouthed at many and any reports of vCJD sufferers and their inevitable deaths.\n\nAlthough I was shocked, I wasn\'t motivated to make any change. Why should I? Meat had been my faithful escort for so many years, it hadn\'t personally cuckolded <em>me</em>, why would I leave it now?\n\nFast forward several years. A transatlantic move and many new life experiences under my belt. When you live in a country other than your place of birth, people ask a lot { of the same } questions. Sometimes out of general curiosity or due to necessity - ie. employers, doctors etc.  It was here that I learned that <em>\"If, from January 1, 1980 through December 31, 1996, you spent (visited or lived) a cumulative time of 3 months or more in the United Kingdom.\"</em> You could not give blood. Not ever. The reason? The prevalence of Mad Cow\'s disease. \n\nThis stunned me. I knew vCJD was a bad thing but to see in print from the medical industry that they full well realised the serious effects, and shockingly long incubation of the disease unsettled me. \n\nI wondered which meal, if any, had been my poisoned chalice..\n\nBut the thought didn\'t stay so much as eat away in the back of my mind. Like white noise from an oscillating fan in a warm summer room.\n\nA move again. However, this time a lot of meditative thought was taking place. Trying to come to terms with oneself I realised  that what I was told a few years back by a best friend, that I was \'fundamentally the person I was always going to be\' was incredibly true. And if true, then I was a person who valued loyalty, who staunchly and unapologetically stood up for what is right vs what is wrong. { A trait that makes me a good friend - apparently, and a frightening enemy - also, apparently }. Accepting this realism, resurfaced a creeping feeling.. that for me, buying flesh from the meat industry and consuming this sacrifice was...damaging. But I didn\'t have a repulsion to it, a motivating hatred that would cause me to divorce myself from this amorous lifelong affair.\n\nA friend\'s dad loaned me a book he\'d been reading. It was about <a href=\"http://www.amazon.com/Vegan-Ethics-Eating-Erik-Marcus/dp/0935526870\">Vegan and the ethics of eating. </a> He thought it might interest me. As  I read the book my fortress caved and the flood came. I started looking everywhere and anywhere for information about factory farming processes and routines. I don\'t remember sleeping for well for days. Random memories popped into my head - the time I visited the family farm near where my mum grew up and toured their abattoir. I remembered thinking how wonderfully humane and thoughtful their process was and assumed that my { factory farmed } meat was handled the same way. \n\nI also remembered things a friend who worked in PR for a food division of a government agency had told me. Funny enough, she was also a vegetarian..\n\nThe information was overwhelming. My eyes were opened and I realised just what was happening to an indiscernibly large portion of the meat I had so willingly bought and consumed. We were entrusted as caretakers. Caretakers of this land and all that roams it - but what was going on was far from care. I was weighed down with empathy for any and all consumable animal.\n\nShocked at how little consideration was given to the quality of the \'end product\' that I had  bought in trust, I felt betrayed, deceived and most importantly sickened. I literally dry heaved for a solid 36 hours. It was like my body was trying to expel over 20 years of meat. Unsuccessfully.\n\nI felt guilty in a crime I was unaware I was an accomplice of. I felt helpless at the lack of control I then had about the exact condition of the meat that sat before me. There was only one answer and it was clear. From that day til now, I never ate meat again. { Save for a lapse over a bacon and egg butty 3 weeks later! }. \n\nMy mind was set. Immoveable as a bulwark.\n\nThe first thing I painfully missed was the texture. I had always loved the way meat <em>felt</em> and found it hard to replicate the sensation of sinking ones incisors into its rugged warmth. But my mind triumphed over my heart and within a short period of time the desire for this once constant companion was just..gone.\n\nFriends and family reacted forcefully. I endured accusations of having an \'eating disorder\' { yeah..THIS craven little beast! }, to mocking, sarcasm and sadly ignorant comments. I saw a lot of my old traits in them and just hoped that one day they would learn to think more openly and acceptingly. Gladly some of them did, while others..probably never will. \n\nI found comraderie in others who were walking this same path. A vegan chef, vegetarian co-workers and others. They taught me, shaped me on where to shop, what to buy, ','Vegetarianism, an anniversary..','','inherit','open','open','','6181-revision-7','','','2012-02-14 03:15:25','2012-02-14 08:15:25','',6181,'http://cravenmaven.com/2012/02/6181-revision-7/',0,'revision','',0),(6189,1,'2012-02-14 03:17:58','2012-02-14 08:17:58','Ten years ago I became a Vegetarian. \n\nTo many that statement is straightforward enough to not invoke a raised brow or ponder for longer than it takes to read it. But for me, my family and interestingly enough my friends it was, { and sometimes still is }, a HUGE deal.\n\nThe thing is, I\'d always been a proud carnivore. I didn\'t just love meat, for me it was a love affair whose passion perpetually raged at the highest level.  I can only reason that it was something I was born with. As a child I would happily down a second or third helping of liver with onions. Reveled in that gently popping sensation in ones mouth when teeth penetrated a cooked kidney. And longed for stringy curried goat flesh between my teeth. Eating meat, was a multi-sensory experience and each meal a psychedelic trip that left me in a gastronomically euphoric state.\n\nI kid you not. \n\nThen one day everything changed. Despite what one friend claims, it wasn\'t <strong>one </strong>specific event that \'turned me\'. Rather, over the years tiny cracks in my meat loving fortress were ever so slowly compromised until my resolve caved and vegetarianism was the only and most important thing before me. \n\nThere are many ironies in choice. Not least, the fact that I always used to mercilessly mock vegetarians. I just didn\'t \'get it\'. \"No meat? Whyever would you choose to do that?! Something surely must be WRONG with you.\" To my brain, vegetarianism was like trying to explain Shakespeare in Lithuanian to a class full of Japanese students. I had no comprehension at all.\n\nThe first crack in my fortress had to be the emergence of <a href=\"http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001792/\">v.Creutzfeldt-Jakob Disease</a> { vCJD }, more popularly known as Mad Cow\'s Disease. I remember when cases started making news in the UK. Images of girls a mere shadow of the person they were a few weeks or months before. Non-communicative, demented, wasting away, fragile and most worryingly, incurable.\n \nAppropriately, the public reacted with outrage. As for me..I wasn\'t quite sure what I felt. All I remember was being stunned that this could be the end result to someones short lived life and the reason, not the business end of a gun, but questionable farming practices. I stared stunned and open mouthed at many and any reports of vCJD sufferers and their inevitable deaths.\n\nAlthough I was shocked, I wasn\'t motivated to make any change. Why should I? Meat had been my faithful escort for so many years, it hadn\'t personally cuckolded <em>me</em>, why would I leave it now?\n\nFast forward several years. A transatlantic move and many new life experiences under my belt. When you live in a country other than your place of birth, people ask a lot { of the same } questions. Sometimes out of general curiosity or due to necessity - ie. employers, doctors etc.  It was here that I learned that <em>\"If, from January 1, 1980 through December 31, 1996, you spent (visited or lived) a cumulative time of 3 months or more in the United Kingdom.\"</em> You could not give blood. Not ever. The reason? The prevalence of Mad Cow\'s disease. \n\nThis stunned me. I knew vCJD was a bad thing but to see in print from the medical industry that they full well realised the serious effects, and shockingly long incubation of the disease unsettled me. \n\nI wondered which meal, if any, had been my poisoned chalice..\n\nBut the thought didn\'t stay so much as eat away in the back of my mind. Like white noise from an oscillating fan in a warm summer room.\n\nA move again. However, this time a lot of meditative thought was taking place. Trying to come to terms with oneself I realised  that what I was told a few years back by a best friend, that I was \'fundamentally the person I was always going to be\' was incredibly true. And if true, then I was a person who valued loyalty, who staunchly and unapologetically stood up for what is right vs what is wrong. { A trait that makes me a good friend - apparently, and a frightening enemy - also, apparently }. Accepting this realism, resurfaced a creeping feeling.. that for me, buying flesh from the meat industry and consuming this sacrifice was...damaging. But I didn\'t have a repulsion to it, a motivating hatred that would cause me to divorce myself from this amorous lifelong affair.\n\nA friend\'s dad loaned me a book he\'d been reading. It was about <a href=\"http://www.amazon.com/Vegan-Ethics-Eating-Erik-Marcus/dp/0935526870\">Vegan and the ethics of eating. </a> He thought it might interest me. As  I read the book my fortress caved and the flood came. I started looking everywhere and anywhere for information about factory farming processes and routines. I don\'t remember sleeping for well for days. Random memories popped into my head - the time I visited the family farm near where my mum grew up and toured their abattoir. I remembered thinking how wonderfully humane and thoughtful their process was and assumed that my { factory farmed } meat was handled the same way. \n\nI also remembered things a friend who worked in PR for a food division of a government agency had told me. Funny enough, she was also a vegetarian..\n\nThe information was overwhelming. My eyes were opened and I realised just what was happening to an indiscernibly large portion of the meat I had so willingly bought and consumed. We were entrusted as caretakers. Caretakers of this land and all that roams it - but what was going on was far from care. I was weighed down with empathy for any and all consumable animal.\n\nShocked at how little consideration was given to the quality of the \'end product\' that I had  bought in trust, I felt betrayed, deceived and most importantly sickened. I literally dry heaved for a solid 36 hours. It was like my body was trying to expel over 20 years of meat. Unsuccessfully.\n\nI felt guilty in a crime I was unaware I was an accomplice of. I felt helpless at the lack of control I then had about the exact condition of the meat that sat before me. There was only one answer and it was clear. From that day til now, I never ate meat again. { Save for a lapse over a bacon and egg butty 3 weeks later! }. \n\nMy mind was set. Immoveable as a bulwark.\n\nThe first thing I painfully missed was the texture. I had always loved the way meat <em>felt</em> and found it hard to replicate the sensation of sinking ones incisors into its rugged warmth. But my mind triumphed over my heart and within a short period of time the desire for this once constant companion was just..gone.\n\nFriends and family reacted forcefully. I endured accusations of having an \'eating disorder\' { yeah..THIS craven little beast! }, to mocking, sarcasm and sadly ignorant comments. I saw a lot of my old traits in them and just hoped that one day they would learn to think more openly and acceptingly. Gladly some of them did, while others..probably never will. \n\nI found comraderie in others who were walking this same path. A vegan chef, vegetarian co-workers and others. They taught me, shaped me on where to shop, what to buy, how to live. They helped me find what worked for me. What gait I was going to take on this journey. Their help proved to be a foundation that I continue to grow on. \n\nFrom time to time my friend <a href=\"http://veganyte.tumblr.com/\" title=\"veganyte tumblr\">Veganyte</a> and I laughed at \'what crazy thing a meat eater said\' to us.','Vegetarianism, an anniversary..','','inherit','open','open','','6181-revision-8','','','2012-02-14 03:17:58','2012-02-14 08:17:58','',6181,'http://cravenmaven.com/2012/02/6181-revision-8/',0,'revision','',0),(6190,1,'2012-02-14 03:18:58','2012-02-14 08:18:58','Ten years ago I became a Vegetarian. \n\nTo many that statement is straightforward enough to not invoke a raised brow or ponder for longer than it takes to read it. But for me, my family and interestingly enough my friends it was, { and sometimes still is }, a HUGE deal.\n\nThe thing is, I\'d always been a proud carnivore. I didn\'t just love meat, for me it was a love affair with passion that perpetually raged at the highest level.  I can only reason that it was something I was born with. As a child I would happily down a second or third helping of liver with onions. Reveled in that gently popping sensation in ones mouth when teeth penetrated a cooked kidney. And longed for stringy curried goat flesh between my teeth. Eating meat, was a multi-sensory experience and each meal a psychedelic trip that left me in a gastronomically euphoric state.\n\nI kid you not. \n\nThen one day everything changed. Despite what one friend claims, it wasn\'t <strong>one </strong>specific event that \'turned me\'. Rather, over the years tiny cracks in my meat loving fortress were ever so slowly compromised until my resolve caved and vegetarianism was the only and most important thing before me. \n\nThere are many ironies in choice. Not least, the fact that I always used to mercilessly mock vegetarians. I just didn\'t \'get it\'. \"No meat? Whyever would you choose to do that?! Something surely must be WRONG with you.\" To my brain, vegetarianism was like trying to explain Shakespeare in Lithuanian to a class full of Japanese students. I had no comprehension at all.\n\nThe first crack in my fortress had to be the emergence of <a href=\"http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001792/\">v.Creutzfeldt-Jakob Disease</a> { vCJD }, more popularly known as Mad Cow\'s Disease. I remember when cases started making news in the UK. Images of girls a mere shadow of the person they were a few weeks or months before. Non-communicative, demented, wasting away, fragile and most worryingly, incurable.\n \nAppropriately, the public reacted with outrage. As for me..I wasn\'t quite sure what I felt. All I remember was being stunned that this could be the end result to someones short lived life and the reason, not the business end of a gun, but questionable farming practices. I stared stunned and open mouthed at many and any reports of vCJD sufferers and their inevitable deaths.\n\nAlthough I was shocked, I wasn\'t motivated to make any change. Why should I? Meat had been my faithful escort for so many years, it hadn\'t personally cuckolded <em>me</em>, why would I leave it now?\n\nFast forward several years. A transatlantic move and many new life experiences under my belt. When you live in a country other than your place of birth, people ask a lot { of the same } questions. Sometimes out of general curiosity or due to necessity - ie. employers, doctors etc.  It was here that I learned that <em>\"If, from January 1, 1980 through December 31, 1996, you spent (visited or lived) a cumulative time of 3 months or more in the United Kingdom.\"</em> You could not give blood. Not ever. The reason? The prevalence of Mad Cow\'s disease. \n\nThis stunned me. I knew vCJD was a bad thing but to see in print from the medical industry that they full well realised the serious effects, and shockingly long incubation of the disease unsettled me. \n\nI wondered which meal, if any, had been my poisoned chalice..\n\nBut the thought didn\'t stay so much as eat away in the back of my mind. Like white noise from an oscillating fan in a warm summer room.\n\nA move again. However, this time a lot of meditative thought was taking place. Trying to come to terms with oneself I realised  that what I was told a few years back by a best friend, that I was \'fundamentally the person I was always going to be\' was incredibly true. And if true, then I was a person who valued loyalty, who staunchly and unapologetically stood up for what is right vs what is wrong. { A trait that makes me a good friend - apparently, and a frightening enemy - also, apparently }. Accepting this realism, resurfaced a creeping feeling.. that for me, buying flesh from the meat industry and consuming this sacrifice was...damaging. But I didn\'t have a repulsion to it, a motivating hatred that would cause me to divorce myself from this amorous lifelong affair.\n\nA friend\'s dad loaned me a book he\'d been reading. It was about <a href=\"http://www.amazon.com/Vegan-Ethics-Eating-Erik-Marcus/dp/0935526870\">Vegan and the ethics of eating. </a> He thought it might interest me. As  I read the book my fortress caved and the flood came. I started looking everywhere and anywhere for information about factory farming processes and routines. I don\'t remember sleeping for well for days. Random memories popped into my head - the time I visited the family farm near where my mum grew up and toured their abattoir. I remembered thinking how wonderfully humane and thoughtful their process was and assumed that my { factory farmed } meat was handled the same way. \n\nI also remembered things a friend who worked in PR for a food division of a government agency had told me. Funny enough, she was also a vegetarian..\n\nThe information was overwhelming. My eyes were opened and I realised just what was happening to an indiscernibly large portion of the meat I had so willingly bought and consumed. We were entrusted as caretakers. Caretakers of this land and all that roams it - but what was going on was far from care. I was weighed down with empathy for any and all consumable animal.\n\nShocked at how little consideration was given to the quality of the \'end product\' that I had  bought in trust, I felt betrayed, deceived and most importantly sickened. I literally dry heaved for a solid 36 hours. It was like my body was trying to expel over 20 years of meat. Unsuccessfully.\n\nI felt guilty in a crime I was unaware I was an accomplice of. I felt helpless at the lack of control I then had about the exact condition of the meat that sat before me. There was only one answer and it was clear. From that day til now, I never ate meat again. { Save for a lapse over a bacon and egg butty 3 weeks later! }. \n\nMy mind was set. Immoveable as a bulwark.\n\nThe first thing I painfully missed was the texture. I had always loved the way meat <em>felt</em> and found it hard to replicate the sensation of sinking ones incisors into its rugged warmth. But my mind triumphed over my heart and within a short period of time the desire for this once constant companion was just..gone.\n\nFriends and family reacted forcefully. I endured accusations of having an \'eating disorder\' { yeah..THIS craven little beast! }, to mocking, sarcasm and sadly ignorant comments. I saw a lot of my old traits in them and just hoped that one day they would learn to think more openly and acceptingly. Gladly some of them did, while others..probably never will. \n\nI found comraderie in others who were walking this same path. A vegan chef, vegetarian co-workers and others. They taught me, shaped me on where to shop, what to buy, how to live. They helped me find what worked for me. What gait I was going to take on this journey. Their help proved to be a foundation that I continue to grow on. \n\nFrom time to time my friend <a href=\"http://veganyte.tumblr.com/\" title=\"veganyte tumblr\">Veganyte</a> and I laughed at \'what crazy thing a meat eater said\' to us.','Vegetarianism, an anniversary..','','inherit','open','open','','6181-revision-9','','','2012-02-14 03:18:58','2012-02-14 08:18:58','',6181,'http://cravenmaven.com/2012/02/6181-revision-9/',0,'revision','',0),(6191,1,'2012-02-14 03:39:00','2012-02-14 08:39:00','Ten years ago I became a Vegetarian. \r\n\r\nTo many that statement is straightforward enough to not invoke a raised brow or ponder for longer than it takes to read it. But for me, my family and interestingly enough my friends it was, { and sometimes still is }, a HUGE deal.\r\n\r\nThe thing is, I\'d always been a proud carnivore. I didn\'t just love meat, for me it was a love affair with passion that perpetually raged at the highest level.  I can only believe that it was something I was born with. As a child I would happily down a second or third helping of liver with onions. Reveled in that gently popping sensation in ones mouth when teeth penetrated a cooked kidney. And longed for stringy curried goat flesh between my teeth. Eating meat, was a multi-sensory experience and each meal a psychedelic trip that left me in a gastronomically euphoric state.\r\n\r\nI kid you not. \r\n\r\nThen one day everything changed. Despite what one friend claims, it wasn\'t <strong>one </strong>specific event that \'turned me\'. Rather, over the years tiny cracks in my meat loving fortress were ever so slowly compromised until my resolve caved and vegetarianism was the only and most important thing before me. \r\n\r\nThere are many ironies in my choice. Not least, the fact that I always used to mercilessly mock vegetarians. I just didn\'t \'get it\'. \"No meat? Why ever would you choose to do that?! Something surely must be WRONG with you.\" To my brain, vegetarianism was like trying to explain Shakespeare in Lithuanian to a class full of Japanese students. There was just no comprehension at all.\r\n\r\nThe first crack in my fortress had to be the emergence of <a href=\"http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001792/\">v.Creutzfeldt-Jakob Disease</a> { vCJD }, more popularly known as Mad Cow\'s Disease. I remember when cases started making news in the UK. Images of girls a mere shadow of the person they were a few weeks or months before. Non-communicative, demented, wasting away, fragile and most worryingly, incurable.\r\n \r\nAppropriately, the public reacted with outrage. As for me..I wasn\'t quite sure what I felt. All I remember was being stunned that this could be the end result to someones short lived life and the reason, not the business end of a gun, but questionable farming practices. I stared stunned and open mouthed at many and any reports of vCJD sufferers and their inevitable deaths.\r\n\r\nAlthough I was shocked, I wasn\'t motivated to make a change. Why should I? Meat had been my faithful escort for so many years, it hadn\'t personally cuckolded <em>me</em>, why would I leave it now?\r\n\r\nFast forward several years. A transatlantic move and many new life experiences under my belt. When you live in a country other than your place of birth, people ask a lot { of the same } questions. Sometimes out of general curiosity or due to necessity - ie. employers, doctors etc.  It was here that I learned that <em>\"If, from January 1, 1980 through December 31, 1996, you spent (visited or lived) a cumulative time of 3 months or more in the United Kingdom\"</em> you could not give blood. Not ever. The reason? The prevalence of Mad Cow\'s disease. \r\n\r\nThis stunned me. I knew vCJD was a bad thing but to see in print from the medical industry that they full well realised the serious effects, and shockingly long incubation of the disease unsettled me. \r\n\r\nI wondered which meal, if any, had been my poisoned chalice..\r\n\r\nThe thought gnawed away in the back of my mind. Like white noise from an oscillating fan on a warm summer night.\r\n\r\nI moved again. However, this time a lot of meditative thought was taking place. Trying to come to terms with oneself I realised  that what I was told a few years prior by a dear friend, that I was \'fundamentally the person I was always going to be\' was incredibly true. And if true, then I was a person who valued loyalty, who staunchly and unapologetically stood up for what is right vs what is wrong. { A trait that makes me a good friend - apparently, and a frightening enemy - also, apparently }. Accepting this realism, resurfaced a creeping feeling.. that for me, buying flesh from the meat industry and consuming this sacrifice was...damaging. But I still didn\'t have a repulsion to it, a motivating hatred that would cause me to divorce myself from this amorous lifelong affair.\r\n\r\nA friend\'s dad loaned me a book he\'d been reading. It was about <a href=\"http://www.amazon.com/Vegan-Ethics-Eating-Erik-Marcus/dp/0935526870\">Vegan and the ethics of eating. </a> He thought it might interest me. As  I read the book my fortress caved and the flood came. I started looking everywhere and anywhere for information about factory farming processes. I didn\'t sleep for well for days. Random memories popped into my head - the time I visited the family farm near where my mum grew up and toured their abattoir. I remembered thinking how wonderfully humane and thoughtful their process was and assumed that my { factory farmed } meat was handled the same way. \r\n\r\nI also remembered things a friend who worked in PR for a food division of a government agency had told me. Funny enough, she was also a vegetarian..\r\n\r\nThe information was overwhelming. My eyes were opened and I realised just what was happening to an indiscernibly large portion of the meat I had so willingly bought and partaken. We were entrusted as caretakers. Caretakers of this land and all that roams it - but what was going on was far from care. I was weighed down with empathy for any and all consumable animal.\r\n\r\nShocked at how little consideration was given to the quality of the \'end product\' that I had  bought in trust, I felt betrayed, deceived and finally sickened. I literally dry heaved for a solid 36 hours. It was like my body was trying to expel over 20 years of meat unsuccessfully. My throat hurt.\r\n\r\nI felt guilty in a crime I was unaware I was an accomplice of. I felt helpless at the lack of control I had over the exact condition of the meat that sat before me. There was only one answer and it was clear. From that day til now, I never ate meat again. { Save for a painful lapse over a bacon and egg butty 3 weeks later! }. \r\n\r\nMy mind was set. Immoveable as a bulwark.\r\n\r\nThe first thing I painfully missed was the texture. I had always loved the way meat <em>felt</em> and found it hard to replicate the sensation of sinking ones incisors into its rugged warmth. But my mind triumphed over my heart and within a short period of time the desire for this once constant companion was just..gone.\r\n\r\nFriends and family reacted forcefully. I endured accusations of having an \'eating disorder\' { yeah..THIS craven little beast! }, to mocking, sarcasm and sadly ignorant comments. I saw a lot of my old traits in them and just hoped that one day they would learn to think more openly and acceptingly. Gladly some of them did, while others..probably never will. \r\n\r\nI found comraderie in others who were walking this same path. A vegan chef, vegetarian co-workers and others. They taught me, shaped me on where to shop, what to buy, how to live. They helped me find what worked for me. I read and applied what I learned for weeks, months - establishing what gait I was going to take on this journey. All of this helped build a foundation that I continue to grow on. \r\n\r\nFrom time to time my friend <a href=\"http://veganyte.tumblr.com/\" title=\"veganyte tumblr\">Veganyte</a> and I laugh at \'what crazy thing a meat eater said\' to us. I can laugh now. I\'m confident and comfortable in my decision and have always respected the decisions of others. \r\n\r\nGladly there are now some great, ethical options out there for meat eaters, but they aren\'t excessively easy to come across. But for me, the desire to eat meat is no longer there. I don\'t miss it. Funny enough a good ripe plum sometimes has the feel of steak. Now vegetarianism is fundamentally a part of who I am and who I always will be. ','Vegetarianism, an anniversary..','','inherit','open','open','','6181-revision-10','','','2012-02-14 03:39:00','2012-02-14 08:39:00','',6181,'http://cravenmaven.com/2012/02/6181-revision-10/',0,'revision','',0),(6192,1,'2012-02-14 03:39:07','2012-02-14 08:39:07','Ten years ago I became a Vegetarian. \r\n\r\nTo many that statement is straightforward enough to not invoke a raised brow or ponder for longer than it takes to read it. But for me, my family and interestingly enough my friends it was, { and sometimes still is }, a HUGE deal.\r\n\r\nThe thing is, I\'d always been a proud carnivore. I didn\'t just love meat, for me it was a love affair with passion that perpetually raged at the highest level.  I can only believe that it was something I was born with. As a child I would happily down a second or third helping of liver with onions. Reveled in that gently popping sensation in ones mouth when teeth penetrated a cooked kidney. And longed for stringy curried goat flesh between my teeth. Eating meat, was a multi-sensory experience and each meal a psychedelic trip that left me in a gastronomically euphoric state.\r\n\r\nI kid you not. \r\n\r\nThen one day everything changed. Despite what one friend claims, it wasn\'t <strong>one </strong>specific event that \'turned me\'. Rather, over the years tiny cracks in my meat loving fortress were ever so slowly compromised until my resolve caved and vegetarianism was the only and most important thing before me. \r\n\r\nThere are many ironies in my choice. Not least, the fact that I always used to mercilessly mock vegetarians. I just didn\'t \'get it\'. \"No meat? Why ever would you choose to do that?! Something surely must be WRONG with you.\" To my brain, vegetarianism was like trying to explain Shakespeare in Lithuanian to a class full of Japanese students. There was just no comprehension at all.\r\n\r\nThe first crack in my fortress had to be the emergence of <a href=\"http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001792/\">v.Creutzfeldt-Jakob Disease</a> { vCJD }, more popularly known as Mad Cow\'s Disease. I remember when cases started making news in the UK. Images of girls a mere shadow of the person they were a few weeks or months before. Non-communicative, demented, wasting away, fragile and most worryingly, incurable.\r\n \r\nAppropriately, the public reacted with outrage. As for me..I wasn\'t quite sure what I felt. All I remember was being stunned that this could be the end result to someones short lived life and the reason, not the business end of a gun, but questionable farming practices. I stared stunned and open mouthed at many and any reports of vCJD sufferers and their inevitable deaths.\r\n\r\nAlthough I was shocked, I wasn\'t motivated to make a change. Why should I? Meat had been my faithful escort for so many years, it hadn\'t personally cuckolded <em>me</em>, why would I leave it now?\r\n\r\nFast forward several years. A transatlantic move and many new life experiences under my belt. When you live in a country other than your place of birth, people ask a lot { of the same } questions. Sometimes out of general curiosity or due to necessity - ie. employers, doctors etc.  It was here that I learned that <em>\"If, from January 1, 1980 through December 31, 1996, you spent (visited or lived) a cumulative time of 3 months or more in the United Kingdom\"</em> you could not give blood. Not ever. The reason? The prevalence of Mad Cow\'s disease. \r\n\r\nThis stunned me. I knew vCJD was a bad thing but to see in print from the medical industry that they full well realised the serious effects, and shockingly long incubation of the disease unsettled me. \r\n\r\nI wondered which meal, if any, had been my poisoned chalice..\r\n\r\nThe thought gnawed away in the back of my mind. Like white noise from an oscillating fan on a warm summer night.\r\n\r\nI moved again. However, this time a lot of meditative thought was taking place. Trying to come to terms with oneself I realised  that what I was told a few years prior by a dear friend, that I was \'fundamentally the person I was always going to be\' was incredibly true. And if true, then I was a person who valued loyalty, who staunchly and unapologetically stood up for what is right vs what is wrong. { A trait that makes me a good friend - apparently, and a frightening enemy - also, apparently }. Accepting this realism, resurfaced a creeping feeling.. that for me, buying flesh from the meat industry and consuming this sacrifice was...damaging. But I still didn\'t have a repulsion to it, a motivating hatred that would cause me to divorce myself from this amorous lifelong affair.\r\n\r\nA friend\'s dad loaned me a book he\'d been reading. It was about <a href=\"http://www.amazon.com/Vegan-Ethics-Eating-Erik-Marcus/dp/0935526870\">Vegan and the ethics of eating. </a> He thought it might interest me. As  I read the book my fortress caved and the flood came. I started looking everywhere and anywhere for information about factory farming processes. I didn\'t sleep for well for days. Random memories popped into my head - the time I visited the family farm near where my mum grew up and toured their abattoir. I remembered thinking how wonderfully humane and thoughtful their process was and assumed that my { factory farmed } meat was handled the same way. \r\n\r\nI also remembered things a friend who worked in PR for a food division of a government agency had told me. Funny enough, she was also a vegetarian..\r\n\r\nThe information was overwhelming. My eyes were opened and I realised just what was happening to an indiscernibly large portion of the meat I had so willingly bought and partaken. We were entrusted as caretakers. Caretakers of this land and all that roams it - but what was going on was far from care. I was weighed down with empathy for any and all consumable animal.\r\n\r\nShocked at how little consideration was given to the quality of the \'end product\' that I had  bought in trust, I felt betrayed, deceived and finally sickened. I literally dry heaved for a solid 36 hours. It was like my body was trying to expel over 20 years of meat unsuccessfully. My throat hurt.\r\n\r\nI felt guilty in a crime I was unaware I was an accomplice of. I felt helpless at the lack of control I had over the exact condition of the meat that sat before me. There was only one answer and it was clear. From that day til now, I never ate meat again. { Save for a painful lapse over a bacon and egg butty 3 weeks later! }. \r\n\r\nMy mind was set. Immoveable as a bulwark.\r\n\r\nThe first thing I painfully missed was the texture. I had always loved the way meat <em>felt</em> and found it hard to replicate the sensation of sinking ones incisors into its rugged warmth. But my mind triumphed over my heart and within a short period of time the desire for this once constant companion was just..gone.\r\n\r\nFriends and family reacted forcefully. I endured accusations of having an \'eating disorder\' { yeah..THIS craven little beast! }, to mocking, sarcasm and sadly ignorant comments. I saw a lot of my old traits in them and just hoped that one day they would learn to think more openly and acceptingly. Gladly some of them did, while others..probably never will. \r\n\r\nI found comraderie in others who were walking this same path. A vegan chef, vegetarian co-workers and others. They taught me, shaped me on where to shop, what to buy, how to live. They helped me find what worked for me. I read and applied what I learned for weeks, months - establishing what gait I was going to take on this journey. All of this helped build a foundation that I continue to grow on. \r\n\r\nFrom time to time my friend <a href=\"http://veganyte.tumblr.com/\" title=\"veganyte tumblr\">Veganyte</a> and I laugh at \'what crazy thing a meat eater said\' to us. I can laugh now. I\'m confident and comfortable in my decision and have always respected the decisions of others. \r\n\r\nGladly there are now some great, ethical options out there for meat eaters, but they aren\'t excessively easy to come across. But for me, the desire to eat meat is no longer there. I don\'t miss it. Funny enough a good ripe plum sometimes has the feel of steak. Now vegetarianism is fundamentally a part of who I am and who I always will be. ','Vegetarianism, an anniversary..','','inherit','open','open','','6181-revision-11','','','2012-02-14 03:39:07','2012-02-14 08:39:07','',6181,'http://cravenmaven.com/2012/02/6181-revision-11/',0,'revision','',0),(6193,1,'2012-02-14 03:54:54','2012-02-14 08:54:54','Ten years ago I became a Vegetarian. \r\n\r\nTo many that statement is straightforward enough to not invoke a raised brow or ponder for longer than it takes to read it. But for me, my family and interestingly enough my friends, it was, { and sometimes still is }, a HUGE deal.\r\n\r\nThe thing is, I\'d always been a proud carnivore. I didn\'t just love meat, for me it was a love affair with passion that perpetually raged at the highest level.  I can only believe that it was something I was born with. As a child I would happily down a second or third helping of liver with onions while my siblings recoiled. Reveled in that gently popping sensation in ones mouth when teeth penetrated a cooked kidney. And longed for stringy curried goat flesh between my teeth. Eating meat, was a multi-sensory experience and each meal a psychedelic trip that left me in a gastronomically euphoric state.\r\n\r\nI kid you not. \r\n\r\nThen one day everything changed. Despite what one friend claims, it wasn\'t <strong>one </strong>specific event that \'turned me\'. Rather, over the years tiny cracks in my meat loving fortress were ever so slowly compromised until my resolve caved and vegetarianism was the only and most important thing before me. \r\n\r\nThere are many ironies in my choice. Not least, the fact that I always used to mercilessly mock vegetarians. I just didn\'t \'get it\'. \"No meat? Why ever would you choose to do that?! Something surely must be WRONG with you.\" To my brain, vegetarianism was like trying to explain Shakespeare in Lithuanian to a class full of Japanese speaking students. There was just no comprehension at all.\r\n\r\nThe first crack in my fortress had to be the emergence of <a href=\"http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001792/\">v.Creutzfeldt-Jakob Disease</a> { vCJD }, more popularly known as Mad Cow\'s Disease. I remember when cases started making news in the UK. Images of girls a mere shadow of the person they were a few weeks or months before. Non-communicative, demented, wasting away, fragile and most worryingly, incurable.\r\n \r\nAppropriately, the public reacted with outrage. As for me..I wasn\'t quite sure what I felt. All I remember was being stunned that this could be the end result to someones short lived life and the reason, not the business end of a gun, but questionable farming practices. I stared stunned and open mouthed at many and any reports of vCJD sufferers and their inevitable deaths.\r\n\r\nAlthough I was shocked, I wasn\'t motivated to make a change. Why should I? Meat had been my faithful escort for so many years, it hadn\'t personally cuckolded <em>me</em>, why would I leave it now?\r\n\r\nFast forward several years. A transatlantic move and many new life experiences under my belt. When you live in a country other than your place of birth, people ask a lot { of the same } questions. Sometimes out of general curiosity or due to necessity - ie. employers, doctors etc.  It was here that I learned that <em>\"If, from January 1, 1980 through December 31, 1996, you spent (visited or lived) a cumulative time of 3 months or more in the United Kingdom\"</em> you could not give blood. Not ever. The reason? The prevalence of Mad Cow\'s disease. \r\n\r\nThis surprised me. I knew vCJD was a bad thing but to see in print from the medical industry that they full well realised the serious effects, and shockingly long incubation of the disease unsettled me. \r\n\r\nI wondered which meal, if any, had been my poisoned chalice..\r\n\r\nThe thought gnawed away in the back of my mind. Like white noise from an oscillating fan on a warm summer night.\r\n\r\nI moved again. However, this time a lot of meditative thought came with me. Trying to come to terms with oneself I realised  that what I was told a few years prior by a dear friend, that I was \'fundamentally the person I was always going to be\' was proving true. And if true, then I was a person who valued loyalty, who staunchly and unapologetically stood up for what is right versus what is wrong. { A trait that makes me a good friend - apparently, and a frightening enemy - also, apparently }. Accepting this realism, resurfaced a creeping feeling.. that for me, buying flesh from the meat industry and consuming this sacrifice was...damaging. But I still didn\'t have a repulsion to it, a motivating hatred that would cause me to divorce myself from this amorous lifelong affair.\r\n\r\nA friend\'s dad loaned me a book he\'d been reading. It was about <a href=\"http://www.amazon.com/Vegan-Ethics-Eating-Erik-Marcus/dp/0935526870\">Vegan and the ethics of eating. </a> He thought it might interest me. As  I read the book my fortress caved and the flood came. I started looking everywhere and anywhere for information about factory farming processes. I didn\'t sleep for well for days. Random memories popped into my head - the time I visited the family farm near where my mum grew up and toured their abattoir. I remembered thinking how wonderfully humane and thoughtful their process was and assumed that my { factory farmed } meat was handled the same way. \r\n\r\nI also remembered things a friend who worked in PR for a food division of a government agency had told me. Funny enough, she was also a vegetarian..\r\n\r\nThe information was overwhelming. My eyes were opened and I realised just what was happening to an indiscernibly large portion of the meat I had so willingly bought and partaken. We were entrusted as caretakers. Caretakers of this land and all that roams it - but what was going on was far from care. I was weighed down with empathy for any and all consumable animal.\r\n\r\nShocked at how little consideration was given to the quality of the \'end product\' that I had  bought in trust, I felt betrayed, deceived and finally sickened. I literally dry heaved for a solid 36 hours. It was like my body was trying to expel over 20 years of meat unsuccessfully. My throat hurt.\r\n\r\nI felt guilty in a crime I was unaware I was an accomplice to. I felt helpless at the lack of control I had over the exact condition of the meat that sat before me. There was only one answer and it was clear. From that day til now, I never ate meat again. { Save for a painful lapse over a bacon and egg butty 3 weeks later! }. \r\n\r\nMy mind was set. Immoveable as a bulwark.\r\n\r\nThe first thing I painfully missed was the texture. I had always loved the way meat <em>felt</em> and found it hard to replicate the sensation of sinking ones incisors into its rugged warmth. But my mind triumphed over my heart and within a short period of time the desire for this once constant companion was just..gone.\r\n\r\nFriends and family reacted forcefully. I endured accusations of having an \'eating disorder\' { yeah..THIS craven little beast! }, to mocking, sarcasm and sadly ignorant comments. I saw a lot of my old traits in them and just hoped that one day they would learn to think more openly and acceptingly. Gladly some of them did, while others..probably never will. \r\n\r\nI found comraderie in those who were walking this same path. A vegan chef, vegetarian co-workers and others. They taught me, shaped me on where to shop, what to buy, how to live. They helped me find what worked for me. I read and applied what I learned for weeks, months - establishing the gait I was going to take on this journey. All of this helped build a foundation that I continue to grow on. \r\n\r\nFrom time to time my friend <a href=\"http://veganyte.tumblr.com/\" title=\"veganyte tumblr\">Veganyte</a> and I laugh at \'what crazy thing a meat eater said\' to us. I can laugh now. I\'m confident and comfortable in my decision and have always respected the decisions of others to eat meat. It\'s their choice. But I sure ain\'t doing it! \r\n\r\nGladly there are now some great, ethical options out there for meat eaters, but they aren\'t excessively easy to come across. But for me, the lack of desire to eat meat is no longer missed. Funnily enough a good ripe plum sometimes has the feel of steak. Now it seems, vegetarianism is fundamentally a part of who I am and who I always will be. ','Vegetarianism, an anniversary..','','inherit','open','open','','6181-revision-12','','','2012-02-14 03:54:54','2012-02-14 08:54:54','',6181,'http://cravenmaven.com/2012/02/6181-revision-12/',0,'revision','',0),(6194,1,'2012-02-14 03:55:42','2012-02-14 08:55:42','Ten years ago I became a Vegetarian. \r\n\r\nTo many that statement is straightforward enough to not invoke a raised brow or ponder for longer than it takes to read it. But for me, my family and interestingly enough my friends, it was, { and sometimes still is }, a HUGE deal.\r\n\r\nThe thing is, I\'d always been a proud carnivore. I didn\'t just love meat, for me it was a love affair with passion that perpetually raged at the highest level.  I can only believe that it was something I was born with. As a child I would happily down a second or third helping of liver with onions while my siblings recoiled. Reveled in that gently popping sensation in ones mouth when teeth penetrated a cooked kidney. And longed for stringy curried goat flesh between my teeth. Eating meat, was a multi-sensory experience and each meal a psychedelic trip that left me in a gastronomically euphoric state.\r\n\r\nI kid you not. \r\n\r\nThen one day everything changed. Despite what one friend claims, it wasn\'t <strong>one </strong>specific event that \'turned me\'. Rather, over the years tiny cracks in my meat loving fortress were ever so slowly compromised until my resolve caved and vegetarianism was the only and most important thing before me. \r\n\r\nThere are many ironies in my choice. Not least, the fact that I always used to mercilessly mock vegetarians. I just didn\'t \'get it\'. \"No meat? Why ever would you choose to do that?! Something surely must be WRONG with you.\" To my brain, vegetarianism was like trying to explain Shakespeare in Lithuanian to a class full of Japanese speaking students. There was just no comprehension at all.\r\n\r\nThe first crack in my fortress had to be the emergence of <a href=\"http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001792/\">v.Creutzfeldt-Jakob Disease</a> { vCJD }, more popularly known as Mad Cow\'s Disease. I remember when cases started making news in the UK. Images of girls a mere shadow of the person they were a few weeks or months before. Non-communicative, demented, wasting away, fragile and most worryingly, incurable.\r\n \r\nAppropriately, the public reacted with outrage. As for me..I wasn\'t quite sure what I felt. All I remember was being stunned that this could be the end result to someones short lived life and the reason, not the business end of a gun, but questionable farming practices. I stared stunned and open mouthed at many and any reports of vCJD sufferers and their inevitable deaths.\r\n\r\nAlthough I was shocked, I wasn\'t motivated to make a change. Why should I? Meat had been my faithful escort for so many years, it hadn\'t personally cuckolded <em>me</em>, why would I leave it now?\r\n\r\nFast forward several years. A transatlantic move and many new life experiences under my belt. When you live in a country other than your place of birth, people ask a lot { of the same } questions. Sometimes out of general curiosity or due to necessity - ie. employers, doctors etc.  It was here that I learned that <em>\"If, from January 1, 1980 through December 31, 1996, you spent (visited or lived) a cumulative time of 3 months or more in the United Kingdom\"</em> you could not give blood. Not ever. The reason? The prevalence of Mad Cow\'s disease. \r\n\r\nThis surprised me. I knew vCJD was a bad thing but to see in print from the medical industry that they full well realised the serious effects, and shockingly long incubation of the disease unsettled me. \r\n\r\nI wondered which meal, if any, had been my poisoned chalice..\r\n\r\nThe thought gnawed away in the back of my mind. Like white noise from an oscillating fan on a warm summer night.\r\n\r\nI moved again. However, this time a lot of meditative thought came with me. Trying to come to terms with oneself I realised  that what I was told a few years prior by a dear friend, that I was \'fundamentally the person I was always going to be\' was proving true. And if true, then I was a person who valued loyalty, who staunchly and unapologetically stood up for what is right versus what is wrong. { A trait that makes me a good friend - apparently, and a frightening enemy - also, apparently }. Accepting this realism, resurfaced a creeping feeling.. that for me, buying flesh from the meat industry and consuming this sacrifice was...damaging. But I still didn\'t have a repulsion to it, a motivating hatred that would cause me to divorce myself from this amorous lifelong affair.\r\n\r\nA friend\'s dad loaned me a book he\'d been reading. It was about <a href=\"http://www.amazon.com/Vegan-Ethics-Eating-Erik-Marcus/dp/0935526870\">Vegan and the ethics of eating. </a> He thought it might interest me. As  I read the book my fortress caved and the flood came. I started looking everywhere and anywhere for information about factory farming processes. I didn\'t sleep for well for days. Random memories popped into my head - the time I visited the family farm near where my mum grew up and toured their abattoir. I remembered thinking how wonderfully humane and thoughtful their process was and assumed that my { factory farmed } meat was handled the same way. \r\n\r\nI also remembered things a friend who worked in PR for a food division of a government agency had told me. Funny enough, she was also a vegetarian..\r\n\r\nThe information was overwhelming. My eyes were opened and I realised just what was happening to an indiscernibly large portion of the meat I had so willingly bought and partaken. We were entrusted as caretakers. Caretakers of this land and all that roams it - but what was going on was far from care. I was weighed down with empathy for any and all consumable animal.\r\n\r\nShocked at how little consideration was given to the quality of the \'end product\' that I had  bought in trust, I felt betrayed, deceived and finally sickened. I literally dry heaved for a solid 36 hours. It was like my body was trying to expel over 20 years of meat unsuccessfully. My throat hurt.\r\n\r\nI felt guilty in a crime I was unaware I was an accomplice to. I felt helpless at the lack of control I had over the exact condition of the meat that sat before me. There was only one answer and it was clear. From that day til now, I never ate meat again. { Save for a painful lapse over a bacon and egg butty 3 weeks later! }. \r\n\r\nMy mind was set. Immoveable as a bulwark.\r\n\r\nThe first thing I painfully missed was the texture. I had always loved the way meat <em>felt</em> and found it hard to replicate the sensation of sinking ones incisors into its rugged warmth. But my mind triumphed over my heart and within a short period of time the desire for this once constant companion was just..gone.\r\n\r\nFriends and family reacted forcefully. I endured accusations of having an \'eating disorder\' { yeah..THIS craven little beast! }, to mocking, sarcasm and sadly ignorant comments. I saw a lot of my old traits in them and just hoped that one day they would learn to think more openly and acceptingly. Gladly some of them did, while others..probably never will. \r\n\r\nI found comraderie in those who were walking this same path. A vegan chef, vegetarian co-workers and others. They taught me, shaped me on where to shop, what to buy, how to live. They helped me find what worked for me. I read and applied what I learned for weeks, months - establishing the gait I was going to take on this journey. All of this helped build a foundation that I continue to grow on. \r\n\r\nFrom time to time my friend <a href=\"http://veganyte.tumblr.com/\" title=\"veganyte tumblr\">Veganyte</a> and I laugh at \'what crazy thing a meat eater said\' to us. I can laugh now. I\'m confident and comfortable in my decision and have always respected the decisions of others to eat meat. It\'s their choice. But I sure ain\'t doing it! \r\n\r\nGladly there are now some great, ethical options out there for meat eaters, but they aren\'t excessively easy to come across. But for me, the lack of desire to eat meat is no longer missed. Funnily enough a good ripe plum sometimes has the feel of steak. Now it seems, vegetarianism is fundamentally a part of who I am and who I always will be. ','Vegetarianism, an anniversary..','','inherit','open','open','','6181-revision-13','','','2012-02-14 03:55:42','2012-02-14 08:55:42','',6181,'http://cravenmaven.com/2012/02/6181-revision-13/',0,'revision','',0),(6195,1,'2012-02-14 03:56:22','2012-02-14 08:56:22','Ten years ago I became a Vegetarian. \r\n\r\nTo many that statement is straightforward enough to not invoke a raised brow or ponder for longer than it takes to read it. But for me, my family and interestingly enough my friends, it was, { and sometimes still is }, a HUGE deal.\r\n\r\nThe thing is, I\'d always been a proud carnivore. I didn\'t just love meat, for me it was a love affair with passion that perpetually raged at the highest level.  I can only believe that it was something I was born with. As a child I would happily down a second or third helping of liver with onions while my siblings recoiled. Reveled in that gently popping sensation in ones mouth when teeth penetrated a cooked kidney. And longed for stringy curried goat flesh between my teeth. Eating meat, was a multi-sensory experience and each meal a psychedelic trip that left me in a gastronomically euphoric state.\r\n\r\nI kid you not. \r\n\r\nThen one day everything changed. Despite what one friend claims, it wasn\'t <strong>one </strong>specific event that \'turned me\'. Rather, over the years tiny cracks in my meat loving fortress were ever so slowly compromised until my resolve caved and vegetarianism was the only and most important thing before me. \r\n\r\nThere are many ironies in my choice. Not least, the fact that I always used to mercilessly mock vegetarians. I just didn\'t \'get it\'. \"No meat? Why ever would you choose to do that?! Something surely must be WRONG with you.\" To my brain, vegetarianism was like trying to explain Shakespeare in Lithuanian to a class full of Japanese speaking students. There was just no comprehension at all.\r\n\r\nThe first crack in my fortress had to be the emergence of <a href=\"http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001792/\">v.Creutzfeldt-Jakob Disease</a> { vCJD }, more popularly known as Mad Cow\'s Disease. I remember when cases started making news in the UK. Images of girls a mere shadow of the person they were a few weeks or months before. Non-communicative, demented, wasting away, fragile and most worryingly, incurable.\r\n \r\nAppropriately, the public reacted with outrage. As for me..I wasn\'t quite sure what I felt. All I remember was being stunned that this could be the end result to someones short lived life and the reason, not the business end of a gun, but questionable farming practices. I stared stunned and open mouthed at many and any reports of vCJD sufferers and their inevitable deaths.\r\n\r\nAlthough I was shocked, I wasn\'t motivated to make a change. Why should I? Meat had been my faithful escort for so many years, it hadn\'t personally cuckolded <em>me</em>, why would I leave it now?\r\n\r\nFast forward several years. A transatlantic move and many new life experiences under my belt. When you live in a country other than your place of birth, people ask a lot { of the same } questions. Sometimes out of general curiosity or due to necessity - ie. employers, doctors etc.  It was here that I learned that <em>\"If, from January 1, 1980 through December 31, 1996, you spent (visited or lived) a cumulative time of 3 months or more in the United Kingdom\"</em> you could not give blood. Not ever. The reason? The prevalence of Mad Cow\'s disease. \r\n\r\nThis surprised me. I knew vCJD was a bad thing but to see in print from the medical industry that they full well realised the serious effects, and shockingly long incubation of the disease unsettled me. \r\n\r\nI wondered which meal, if any, had been my poisoned chalice..\r\n\r\nThe thought gnawed away in the back of my mind. Like white noise from an oscillating fan on a warm summer night.\r\n\r\nI moved again. However, this time a lot of meditative thought came with me. Trying to come to terms with oneself I realised  that what I was told a few years prior by a dear friend, that I was \'fundamentally the person I was always going to be\' was proving true. And if true, then I was a person who valued loyalty, who staunchly and unapologetically stood up for what is right versus what is wrong. { A trait that makes me a good friend - apparently, and a frightening enemy - also, apparently }. Accepting this realism, resurfaced a creeping feeling.. that for me, buying flesh from the meat industry and consuming this sacrifice was...damaging. But I still didn\'t have a repulsion to it, a motivating hatred that would cause me to divorce myself from this amorous lifelong affair.\r\n\r\nA friend\'s dad loaned me a book he\'d been reading. It was about <a href=\"http://www.amazon.com/Vegan-Ethics-Eating-Erik-Marcus/dp/0935526870\">Vegan and the ethics of eating. </a> He thought it might interest me. As  I read the book my fortress caved and the flood came. I started looking everywhere and anywhere for information about factory farming processes. I didn\'t sleep for well for days. Random memories popped into my head - the time I visited the family farm near where my mum grew up and toured their abattoir. I remembered thinking how wonderfully humane and thoughtful their process was and assumed that my { factory farmed } meat was handled the same way. \r\n\r\nI also remembered things a friend who worked in PR for a food division of a government agency had told me. Funny enough, she was also a vegetarian..\r\n\r\nThe information was overwhelming. My eyes were opened and I realised just what was happening to an indiscernibly large portion of the meat I had so willingly bought and partaken. We were entrusted as caretakers. Caretakers of this land and all that roams it - but what was going on was far from care. I was weighed down with empathy for any and all consumable animal.\r\n\r\nShocked at how little consideration was given to the quality of the \'end product\' that I had  bought in trust, I felt betrayed, deceived and finally sickened. I literally dry heaved for a solid 36 hours. It was like my body was trying to expel over 20 years of meat unsuccessfully. My throat hurt.\r\n\r\nI felt guilty in a crime I was unaware I was an accomplice to. I felt helpless at the lack of control I had over the exact condition of the meat that sat before me. There was only one answer and it was clear. From that day til now, I never ate meat again. { Save for a painful lapse over a bacon and egg butty 3 weeks later! }. \r\n\r\nMy mind was set. Immoveable as a bulwark.\r\n\r\nThe first thing I painfully missed was the texture. I had always loved the way meat <em>felt</em> and found it hard to replicate the sensation of sinking ones incisors into its rugged warmth. But my mind triumphed over my heart and within a short period of time the desire for this once constant companion was just..gone.\r\n\r\nFriends and family reacted forcefully. I endured accusations of having an \'eating disorder\' { yeah..THIS craven little beast! }, to mocking, sarcasm and sadly ignorant comments. I saw a lot of my old traits in them and just hoped that one day they would learn to think more openly and acceptingly. Gladly some of them did, while others..probably never will. \r\n\r\nI found comraderie in those who were walking this same path. A vegan chef, vegetarian co-workers and others. They taught me, shaped me on where to shop, what to buy, how to live. They helped me find what worked for me. I read and applied what I learned for weeks, months - establishing the gait I was going to take on this journey. All of this helped build a foundation that I continue to grow on. \r\n\r\nFrom time to time my friend <a href=\"http://veganyte.tumblr.com/\" title=\"veganyte tumblr\">Veganyte</a> and I laugh at \'what crazy thing a meat eater said\' to us. I can laugh now. I\'m confident and comfortable in my decision and have always respected the decisions of others to eat meat. It\'s their choice. But I sure ain\'t doing it! \r\n\r\nGladly there are now some great, ethical options out there for meat eaters, but they aren\'t excessively easy to come across. But for me, the lack of desire to eat meat is no longer missed. Funnily enough a good ripe plum sometimes has the feel of steak. Now it seems, vegetarianism is fundamentally a part of who I am and who I always will be. ','Vegetarianism, an anniversary..','','inherit','open','open','','6181-revision-14','','','2012-02-14 03:56:22','2012-02-14 08:56:22','',6181,'http://cravenmaven.com/2012/02/6181-revision-14/',0,'revision','',0),(6197,1,'2012-02-24 09:01:10','2012-02-24 14:01:10','<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\"><img src=\"http://f0.bcbits.com/z/72/20/722039234-1.jpg\" alt=\"woodpigeon duck duck goose\" width=425><br><p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">Duck Duck Goose can be found on the <br><a href=\"http://woodpigeon.bandcamp.com/album/die-stadt-muzikanten\">Die Stadt Musikanten</a> album by woodpigeon</font></span></p>\r\n\r\nIt\'s undeniable that certain foods reminds us of certain occasions, events and the people we shared such times with. The food induced recollect is one that can be triggered from the smallest of ingredients { mustard seed } to the \'biggest\' of flavours { scotch bonnet pepper }. \r\n\r\nI for one cannot help but be flooded with memories of the eighties and family dinners at the mere sight of a tub of Neapolitan Ice cream. Or remember nights around a wood burning stove in La Spezia Italy when I pass the mere hint of home made pasta. \r\n\r\nMusic procures a similar reaction, for we all \'remember when\', when certain songs are played. More often than not we also remember \'who\' we were with at the time. With that in mind I chose the loosely food related track \'duck duck goose\' by one of my often favourite groups <a href=\"http://www.woodpigeon-songbook.com/\">Woodpigeon</a> for this weeks Food & Music.\r\n\r\n<p style=\"text-align: center;\">\r\n[wp_bandcamp_player id=\'3434180717\' type=\'track\' size=\'grande\' bg_color=\'#FFFFFF\' align=\'center\' link_color=\'#dddddd\']\r\n</span></p>\r\n\r\nWoodpigeon produces a sound that is sentimentally melodic and reverberates in harmony with the blood coursing though ones veins into the heart. They also remind me of someone very very dear to me and thus connects us over this distress strewn tundra of life. \r\n\r\nMaybe it will make you want to cook duck this weekend, maybe it will remind you of someone you love. Either way, enjoy the music and have a great weekend!\r\n','Food & Music: Duck, Duck Goose by Woodpigeon','','publish','open','open','','food-music-duck-duck-goose-by-woodpigeon','','','2012-02-23 23:42:56','2012-02-24 04:42:56','',0,'http://cravenmaven.com/?p=6197',0,'post','',0),(6198,1,'2012-02-23 22:54:14','2012-02-24 03:54:14','<img src=\"http://f0.bcbits.com/z/72/20/722039234-1.jpg\" alt=\"woodpigeon duck duck goose\" width=425>','Food & Music: Duck, Duck Goose by Woodpigeon','','inherit','open','open','','6197-revision','','','2012-02-23 22:54:14','2012-02-24 03:54:14','',6197,'http://cravenmaven.com/2012/02/6197-revision/',0,'revision','',0),(6199,1,'2012-02-23 22:55:14','2012-02-24 03:55:14','<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\"><img src=\"http://f0.bcbits.com/z/72/20/722039234-1.jpg\" alt=\"woodpigeon duck duck goose\" width=425></span></p>','Food & Music: Duck, Duck Goose by Woodpigeon','','inherit','open','open','','6197-revision-2','','','2012-02-23 22:55:14','2012-02-24 03:55:14','',6197,'http://cravenmaven.com/2012/02/6197-revision-2/',0,'revision','',0),(6203,1,'2012-02-23 22:59:18','2012-02-24 03:59:18','<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\"><img src=\"http://f0.bcbits.com/z/72/20/722039234-1.jpg\" alt=\"woodpigeon duck duck goose\" width=425>\r\n\r\n[bandcamp track=3434180717  bgcol=FFFFFF linkcol=4285BB size=short]\r\n\r\n\r\n</span></p>','Food & Music: Duck, Duck Goose by Woodpigeon','','inherit','open','open','','6197-revision-6','','','2012-02-23 22:59:18','2012-02-24 03:59:18','',6197,'http://cravenmaven.com/2012/02/6197-revision-6/',0,'revision','',0),(6200,1,'2012-02-23 22:56:30','2012-02-24 03:56:30','<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\"><img src=\"http://f0.bcbits.com/z/72/20/722039234-1.jpg\" alt=\"woodpigeon duck duck goose\" width=425><br>\r\n\r\n<iframe width=\"400\" height=\"100\" style=\"position: relative; display: block; width: 400px; height: 100px;\" src=\"http://bandcamp.com/EmbeddedPlayer/v=2/track=3434180717/size=venti/bgcol=FFFFFF/linkcol=4285BB/\" allowtransparency=\"true\" frameborder=\"0\"><a href=\"http://woodpigeon.bandcamp.com/track/duck-duck-goose\">Duck Duck Goose by Woodpigeon</a></iframe>\r\n</span></p>','Food & Music: Duck, Duck Goose by Woodpigeon','','inherit','open','open','','6197-revision-3','','','2012-02-23 22:56:30','2012-02-24 03:56:30','',6197,'http://cravenmaven.com/2012/02/6197-revision-3/',0,'revision','',0),(6201,1,'2012-02-23 22:57:00','2012-02-24 03:57:00','<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\"><img src=\"http://f0.bcbits.com/z/72/20/722039234-1.jpg\" alt=\"woodpigeon duck duck goose\" width=425>\r\n\r\n<iframe width=\"400\" height=\"100\" style=\"position: relative; display: block; width: 400px; height: 100px;\" src=\"http://bandcamp.com/EmbeddedPlayer/v=2/track=3434180717/size=venti/bgcol=FFFFFF/linkcol=4285BB/\" allowtransparency=\"true\" frameborder=\"0\"><a href=\"http://woodpigeon.bandcamp.com/track/duck-duck-goose\">Duck Duck Goose by Woodpigeon</a></iframe>\r\n</span></p>','Food & Music: Duck, Duck Goose by Woodpigeon','','inherit','open','open','','6197-revision-4','','','2012-02-23 22:57:00','2012-02-24 03:57:00','',6197,'http://cravenmaven.com/2012/02/6197-revision-4/',0,'revision','',0),(6202,1,'2012-02-23 22:57:37','2012-02-24 03:57:37','<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\"><img src=\"http://f0.bcbits.com/z/72/20/722039234-1.jpg\" alt=\"woodpigeon duck duck goose\" width=425>\r\n\r\n<iframe width=\"46\" height=\"23\" style=\"position: relative; display: block; width: 46px; height: 23px;\" src=\"http://bandcamp.com/EmbeddedPlayer/v=2/track=3434180717/size=short/bgcol=FFFFFF/linkcol=4285BB/\" allowtransparency=\"true\" frameborder=\"0\"><a href=\"http://woodpigeon.bandcamp.com/track/duck-duck-goose\">Duck Duck Goose by Woodpigeon</a></iframe>\r\n\r\n</span></p>','Food & Music: Duck, Duck Goose by Woodpigeon','','inherit','open','open','','6197-revision-5','','','2012-02-23 22:57:37','2012-02-24 03:57:37','',6197,'http://cravenmaven.com/2012/02/6197-revision-5/',0,'revision','',0),(6209,1,'2012-02-23 23:09:55','2012-02-24 04:09:55','<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\"><img src=\"http://f0.bcbits.com/z/72/20/722039234-1.jpg\" alt=\"woodpigeon duck duck goose\" width=425>\n</span></p>\n\n[wp_bandcamp_player id=\'1234567890\' type=\'track\' bg_color=\'#FF00FF\' link_color=\'#00FF00\']','Food & Music: Duck, Duck Goose by Woodpigeon','','inherit','open','open','','6197-revision-12','','','2012-02-23 23:09:55','2012-02-24 04:09:55','',6197,'http://cravenmaven.com/2012/02/6197-revision-12/',0,'revision','',0),(6204,1,'2012-02-23 23:00:47','2012-02-24 04:00:47','<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\"><img src=\"http://f0.bcbits.com/z/72/20/722039234-1.jpg\" alt=\"woodpigeon duck duck goose\" width=425>\r\n\r\n<a href src=\"http://bandcamp.com/EmbeddedPlayer/v=2/track=3434180717/size=tall/bgcol=FFFFFF/linkcol=4285BB/transparent=true/\" allowtransparency=\"true\" frameborder=\"0\"><a href=\"http://woodpigeon.bandcamp.com/track/duck-duck-goose\">Duck Duck Goose by Woodpigeon</a>\r\n\r\n</span></p>','Food & Music: Duck, Duck Goose by Woodpigeon','','inherit','open','open','','6197-revision-7','','','2012-02-23 23:00:47','2012-02-24 04:00:47','',6197,'http://cravenmaven.com/2012/02/6197-revision-7/',0,'revision','',0),(6205,1,'2012-02-23 23:01:36','2012-02-24 04:01:36','<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\"><img src=\"http://f0.bcbits.com/z/72/20/722039234-1.jpg\" alt=\"woodpigeon duck duck goose\" width=425>\r\n</span></p>\r\n\r\n<iframe width=\"46\" height=\"23\" style=\"position: relative; display: block; width: 46px; height: 23px;\" src=\"http://bandcamp.com/EmbeddedPlayer/v=2/track=3434180717/size=short/bgcol=FFFFFF/linkcol=4285BB/transparent=true/\" allowtransparency=\"true\" frameborder=\"0\"><a href=\"http://woodpigeon.bandcamp.com/track/duck-duck-goose\">Duck Duck Goose by Woodpigeon</a></iframe>\r\n','Food & Music: Duck, Duck Goose by Woodpigeon','','inherit','open','open','','6197-revision-8','','','2012-02-23 23:01:36','2012-02-24 04:01:36','',6197,'http://cravenmaven.com/2012/02/6197-revision-8/',0,'revision','',0),(6206,1,'2012-02-23 23:03:29','2012-02-24 04:03:29','<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\"><img src=\"http://f0.bcbits.com/z/72/20/722039234-1.jpg\" alt=\"woodpigeon duck duck goose\" width=425>\r\n</span></p>\r\n\r\n<iframe width=\"46\" height=\"23\" style=\"position: relative; display: block; width: 46px; height: 23px;\" src=\"http://bandcamp.com/EmbeddedPlayer/v=2/track=3434180717/size=short/bgcol=FFFFFF/linkcol=4285BB/transparent=true/\" allowtransparency=\"true\" frameborder=\"0\"><a href=\"http://woodpigeon.bandcamp.com/track/duck-duck-goose\">Duck Duck Goose by Woodpigeon</a></iframe>\r\n','Food & Music: Duck, Duck Goose by Woodpigeon','','inherit','open','open','','6197-revision-9','','','2012-02-23 23:03:29','2012-02-24 04:03:29','',6197,'http://cravenmaven.com/2012/02/6197-revision-9/',0,'revision','',0),(6207,1,'2012-02-23 23:07:36','2012-02-24 04:07:36','<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\"><img src=\"http://f0.bcbits.com/z/72/20/722039234-1.jpg\" alt=\"woodpigeon duck duck goose\" width=425>\r\n</span></p>\r\n\r\n<iframe width=\"46\" height=\"23\" style=\"position: relative; display: block; width: 46px; height: 23px;\" src=\"http://bandcamp.com/EmbeddedPlayer/v=2/track=3434180717/size=short/bgcol=FFFFFF/linkcol=4285BB/transparent=true/\" allowtransparency=\"true\" frameborder=\"0\"><a href=\"http://woodpigeon.bandcamp.com/track/duck-duck-goose\">Duck Duck Goose by Woodpigeon</a></iframe>\r\n','Food & Music: Duck, Duck Goose by Woodpigeon','','inherit','open','open','','6197-revision-10','','','2012-02-23 23:07:36','2012-02-24 04:07:36','',6197,'http://cravenmaven.com/2012/02/6197-revision-10/',0,'revision','',0),(6208,1,'2012-02-23 23:07:51','2012-02-24 04:07:51','<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\"><img src=\"http://f0.bcbits.com/z/72/20/722039234-1.jpg\" alt=\"woodpigeon duck duck goose\" width=425>\r\n</span></p>\r\n\r\n<iframe width=\"46\" height=\"23\" style=\"position: relative; display: block; width: 46px; height: 23px;\" src=\"http://bandcamp.com/EmbeddedPlayer/v=2/track=3434180717/size=short/bgcol=FFFFFF/linkcol=4285BB/transparent=true/\" allowtransparency=\"true\" frameborder=\"0\"><a href=\"http://woodpigeon.bandcamp.com/track/duck-duck-goose\">Duck Duck Goose by 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04:14:25','',6197,'http://cravenmaven.com/2012/02/6197-revision-17/',0,'revision','',0),(6212,1,'2012-02-23 23:12:53','2012-02-24 04:12:53','<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\"><img src=\"http://f0.bcbits.com/z/72/20/722039234-1.jpg\" alt=\"woodpigeon duck duck goose\" width=425>\r\n</span></p>\r\n\r\n[wp_bandcamp_player id=\'3434180717\' type=\'track\' width=425 size=\'tall\' bg_color=\'#FFFFFF\' link_color=\'#dddddd\']','Food & Music: Duck, Duck Goose by Woodpigeon','','inherit','open','open','','6197-revision-15','','','2012-02-23 23:12:53','2012-02-24 04:12:53','',6197,'http://cravenmaven.com/2012/02/6197-revision-15/',0,'revision','',0),(6213,1,'2012-02-23 23:13:09','2012-02-24 04:13:09','<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\"><img src=\"http://f0.bcbits.com/z/72/20/722039234-1.jpg\" alt=\"woodpigeon duck duck goose\" width=425>\r\n</span></p>\r\n\r\n[wp_bandcamp_player id=\'3434180717\' type=\'track\' width=\'425\' size=\'tall\' bg_color=\'#FFFFFF\' link_color=\'#dddddd\']','Food & Music: Duck, Duck Goose by Woodpigeon','','inherit','open','open','','6197-revision-16','','','2012-02-23 23:13:09','2012-02-24 04:13:09','',6197,'http://cravenmaven.com/2012/02/6197-revision-16/',0,'revision','',0),(6215,1,'2012-02-23 23:14:49','2012-02-24 04:14:49','<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\"><img src=\"http://f0.bcbits.com/z/72/20/722039234-1.jpg\" alt=\"woodpigeon duck duck goose\" width=425>\r\n\r\n[wp_bandcamp_player id=\'3434180717\' type=\'track\' size=\'grande\' bg_color=\'#FFFFFF\' align=\'center\' link_color=\'#dddddd\']\r\n</span></p>','Food & Music: Duck, Duck Goose by Woodpigeon','','inherit','open','open','','6197-revision-18','','','2012-02-23 23:14:49','2012-02-24 04:14:49','',6197,'http://cravenmaven.com/2012/02/6197-revision-18/',0,'revision','',0),(6216,1,'2012-02-23 23:15:28','2012-02-24 04:15:28','<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\"><img src=\"http://f0.bcbits.com/z/72/20/722039234-1.jpg\" alt=\"woodpigeon duck duck goose\" width=425>\r\n<p style=\"text-align: center;\">\r\n[wp_bandcamp_player id=\'3434180717\' type=\'track\' size=\'grande\' bg_color=\'#FFFFFF\' align=\'center\' link_color=\'#dddddd\']\r\n</span></p>','Food & Music: Duck, Duck Goose by Woodpigeon','','inherit','open','open','','6197-revision-19','','','2012-02-23 23:15:28','2012-02-24 04:15:28','',6197,'http://cravenmaven.com/2012/02/6197-revision-19/',0,'revision','',0),(6217,1,'2012-02-23 23:27:50','2012-02-24 04:27:50','<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\"><img src=\"http://f0.bcbits.com/z/72/20/722039234-1.jpg\" alt=\"woodpigeon duck duck goose\" width=425></span></p>\n\nIt\'s undeniable that certain foods reminds us of certain occasions, events and the people we shared such times with. The food induced recollect is one that can be triggered from the smallest of ingredients { mustard seed } to the \'biggest\' of flavours { scotch bonnet pepper }. \n\nI for one cannot help but be flooded with memories of the eighties and family dinners at the mere sight of a tub of Neapolitan Ice cream. Or remember nights around a wood burning stove in La Spezia Italy when I pass the mere hint of home made pasta. \n\nMusic procures a similar reaction, for we all \'remember when\', when certain songs are played. More often than not we also remember \'who\' we were with at the time. With that in mind I chose the loosely food related track \'duck duck goose\' by one of my often favourite groups <a href=\"http://www.woodpigeon-songbook.com/\">Woodpigeon</a>.\n\nWoodpigeon produces a sound that is sentimentally melodic and reverberates in harmony with the blood coursing though ones veins and into ones heart. It also reminds me of someone very very dear to me and thus connects us over this \n<p style=\"text-align: center;\">\n[wp_bandcamp_player id=\'3434180717\' type=\'track\' size=\'grande\' bg_color=\'#FFFFFF\' align=\'center\' link_color=\'#dddddd\']\n</span></p>','Food & Music: Duck, Duck Goose by Woodpigeon','','inherit','open','open','','6197-revision-20','','','2012-02-23 23:27:50','2012-02-24 04:27:50','',6197,'http://cravenmaven.com/2012/02/6197-revision-20/',0,'revision','',0),(6218,1,'2012-02-23 23:28:46','2012-02-24 04:28:46','<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\"><img src=\"http://f0.bcbits.com/z/72/20/722039234-1.jpg\" alt=\"woodpigeon duck duck goose\" width=425></span></p>\r\n\r\nIt\'s undeniable that certain foods reminds us of certain occasions, events and the people we shared such times with. The food induced recollect is one that can be triggered from the smallest of ingredients { mustard seed } to the \'biggest\' of flavours { scotch bonnet pepper }. \r\n\r\nI for one cannot help but be flooded with memories of the eighties and family dinners at the mere sight of a tub of Neapolitan Ice cream. Or remember nights around a wood burning stove in La Spezia Italy when I pass the mere hint of home made pasta. \r\n\r\nMusic procures a similar reaction, for we all \'remember when\', when certain songs are played. More often than not we also remember \'who\' we were with at the time. With that in mind I chose the loosely food related track \'duck duck goose\' by one of my often favourite groups <a href=\"http://www.woodpigeon-songbook.com/\">Woodpigeon</a>.\r\n\r\nWoodpigeon produces a sound that is sentimentally melodic and reverberates in harmony with the blood coursing though ones veins and into ones heart. They also remind me of someone very very dear to me and thus connects us over this distress strewn tundra of life. \r\n<p style=\"text-align: center;\">\r\n[wp_bandcamp_player id=\'3434180717\' type=\'track\' size=\'grande\' bg_color=\'#FFFFFF\' align=\'center\' link_color=\'#dddddd\']\r\n</span></p>','Food & Music: Duck, Duck Goose by Woodpigeon','','inherit','open','open','','6197-revision-21','','','2012-02-23 23:28:46','2012-02-24 04:28:46','',6197,'http://cravenmaven.com/2012/02/6197-revision-21/',0,'revision','',0),(6219,1,'2012-02-23 23:28:47','2012-02-24 04:28:47','<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\"><img src=\"http://f0.bcbits.com/z/72/20/722039234-1.jpg\" alt=\"woodpigeon duck duck goose\" width=425></span></p>\r\n\r\nIt\'s undeniable that certain foods reminds us of certain occasions, events and the people we shared such times with. The food induced recollect is one that can be triggered from the smallest of ingredients { mustard seed } to the \'biggest\' of flavours { scotch bonnet pepper }. \r\n\r\nI for one cannot help but be flooded with memories of the eighties and family dinners at the mere sight of a tub of Neapolitan Ice cream. Or remember nights around a wood burning stove in La Spezia Italy when I pass the mere hint of home made pasta. \r\n\r\nMusic procures a similar reaction, for we all \'remember when\', when certain songs are played. More often than not we also remember \'who\' we were with at the time. With that in mind I chose the loosely food related track \'duck duck goose\' by one of my often favourite groups <a href=\"http://www.woodpigeon-songbook.com/\">Woodpigeon</a>.\r\n\r\nWoodpigeon produces a sound that is sentimentally melodic and reverberates in harmony with the blood coursing though ones veins and into ones heart. They also remind me of someone very very dear to me and thus connects us over this distress strewn tundra of life. \r\n<p style=\"text-align: center;\">\r\n[wp_bandcamp_player id=\'3434180717\' type=\'track\' size=\'grande\' bg_color=\'#FFFFFF\' align=\'center\' link_color=\'#dddddd\']\r\n</span></p>','Food & Music: Duck, Duck Goose by Woodpigeon','','inherit','open','open','','6197-revision-22','','','2012-02-23 23:28:47','2012-02-24 04:28:47','',6197,'http://cravenmaven.com/2012/02/6197-revision-22/',0,'revision','',0),(6220,1,'2012-02-23 23:29:14','2012-02-24 04:29:14','<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\"><img src=\"http://f0.bcbits.com/z/72/20/722039234-1.jpg\" alt=\"woodpigeon duck duck goose\" width=425></span></p>\r\n\r\nIt\'s undeniable that certain foods reminds us of certain occasions, events and the people we shared such times with. The food induced recollect is one that can be triggered from the smallest of ingredients { mustard seed } to the \'biggest\' of flavours { scotch bonnet pepper }. \r\n\r\nI for one cannot help but be flooded with memories of the eighties and family dinners at the mere sight of a tub of Neapolitan Ice cream. Or remember nights around a wood burning stove in La Spezia Italy when I pass the mere hint of home made pasta. \r\n\r\nMusic procures a similar reaction, for we all \'remember when\', when certain songs are played. More often than not we also remember \'who\' we were with at the time. With that in mind I chose the loosely food related track \'duck duck goose\' by one of my often favourite groups <a href=\"http://www.woodpigeon-songbook.com/\">Woodpigeon</a>.\r\n\r\n<p style=\"text-align: center;\">\r\n[wp_bandcamp_player id=\'3434180717\' type=\'track\' size=\'grande\' bg_color=\'#FFFFFF\' align=\'center\' link_color=\'#dddddd\']\r\n</span></p>\r\n\r\nWoodpigeon produces a sound that is sentimentally melodic and reverberates in harmony with the blood coursing though ones veins and into ones heart. They also remind me of someone very very dear to me and thus connects us over this distress strewn tundra of life. \r\n','Food & Music: Duck, Duck Goose by Woodpigeon','','inherit','open','open','','6197-revision-23','','','2012-02-23 23:29:14','2012-02-24 04:29:14','',6197,'http://cravenmaven.com/2012/02/6197-revision-23/',0,'revision','',0),(6221,1,'2012-02-23 23:30:28','2012-02-24 04:30:28','<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\"><img src=\"http://f0.bcbits.com/z/72/20/722039234-1.jpg\" alt=\"woodpigeon duck duck goose\" width=425></span></p>\r\n\r\nIt\'s undeniable that certain foods reminds us of certain occasions, events and the people we shared such times with. The food induced recollect is one that can be triggered from the smallest of ingredients { mustard seed } to the \'biggest\' of flavours { scotch bonnet pepper }. \r\n\r\nI for one cannot help but be flooded with memories of the eighties and family dinners at the mere sight of a tub of Neapolitan Ice cream. Or remember nights around a wood burning stove in La Spezia Italy when I pass the mere hint of home made pasta. \r\n\r\nMusic procures a similar reaction, for we all \'remember when\', when certain songs are played. More often than not we also remember \'who\' we were with at the time. With that in mind I chose the loosely food related track \'duck duck goose\' by one of my often favourite groups <a href=\"http://www.woodpigeon-songbook.com/\">Woodpigeon</a>.\r\n\r\n<p style=\"text-align: center;\">\r\n[wp_bandcamp_player id=\'3434180717\' type=\'track\' size=\'grande\' bg_color=\'#FFFFFF\' align=\'center\' link_color=\'#dddddd\']\r\n</span></p>\r\n\r\nWoodpigeon produces a sound that is sentimentally melodic and reverberates in harmony with the blood coursing though ones veins and into ones heart. They also remind me of someone very very dear to me and thus connects us over this distress strewn tundra of life. \r\n\r\nMaybe it will make you want to cook duck this weekend, maybe it will remind you of someone you love. Either way, enjoy the music and have a great weekend!\r\n','Food & Music: Duck, Duck Goose by Woodpigeon','','inherit','open','open','','6197-revision-24','','','2012-02-23 23:30:28','2012-02-24 04:30:28','',6197,'http://cravenmaven.com/2012/02/6197-revision-24/',0,'revision','',0),(6222,1,'2012-02-23 23:31:31','2012-02-24 04:31:31','<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\"><img src=\"http://f0.bcbits.com/z/72/20/722039234-1.jpg\" alt=\"woodpigeon duck duck goose\" width=425></span></p>\n\nIt\'s undeniable that certain foods reminds us of certain occasions, events and the people we shared such times with. The food induced recollect is one that can be triggered from the smallest of ingredients { mustard seed } to the \'biggest\' of flavours { scotch bonnet pepper }. \n\nI for one cannot help but be flooded with memories of the eighties and family dinners at the mere sight of a tub of Neapolitan Ice cream. Or remember nights around a wood burning stove in La Spezia Italy when I pass the mere hint of home made pasta. \n\nMusic procures a similar reaction, for we all \'remember when\', when certain songs are played. More often than not we also remember \'who\' we were with at the time. With that in mind I chose the loosely food related track \'duck duck goose\' by one of my often favourite groups <a href=\"http://www.woodpigeon-songbook.com/\">Woodpigeon</a> .\n\n<p style=\"text-align: center;\">\n[wp_bandcamp_player id=\'3434180717\' type=\'track\' size=\'grande\' bg_color=\'#FFFFFF\' align=\'center\' link_color=\'#dddddd\']\n</span></p>\n\nWoodpigeon produces a sound that is sentimentally melodic and reverberates in harmony with the blood coursing though ones veins and into ones heart. They also remind me of someone very very dear to me and thus connects us over this distress strewn tundra of life. \n\nMaybe it will make you want to cook duck this weekend, maybe it will remind you of someone you love. Either way, enjoy the music and have a great weekend!\n','Food & Music: Duck, Duck Goose by Woodpigeon','','inherit','open','open','','6197-revision-25','','','2012-02-23 23:31:31','2012-02-24 04:31:31','',6197,'http://cravenmaven.com/2012/02/6197-revision-25/',0,'revision','',0),(6223,1,'2012-02-23 23:32:31','2012-02-24 04:32:31','<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\"><img src=\"http://f0.bcbits.com/z/72/20/722039234-1.jpg\" alt=\"woodpigeon duck duck goose\" width=425></span></p>\n\nIt\'s undeniable that certain foods reminds us of certain occasions, events and the people we shared such times with. The food induced recollect is one that can be triggered from the smallest of ingredients { mustard seed } to the \'biggest\' of flavours { scotch bonnet pepper }. \n\nI for one cannot help but be flooded with memories of the eighties and family dinners at the mere sight of a tub of Neapolitan Ice cream. Or remember nights around a wood burning stove in La Spezia Italy when I pass the mere hint of home made pasta. \n\nMusic procures a similar reaction, for we all \'remember when\', when certain songs are played. More often than not we also remember \'who\' we were with at the time. With that in mind I chose the loosely food related track \'duck duck goose\' by one of my often favourite groups <a href=\"http://www.woodpigeon-songbook.com/\">Woodpigeon</a> for this weeks Food & Music.\n\n<p style=\"text-align: center;\">\n[wp_bandcamp_player id=\'3434180717\' type=\'track\' size=\'grande\' bg_color=\'#FFFFFF\' align=\'center\' link_color=\'#dddddd\']\n</span></p>\n\nWoodpigeon produces a sound that is sentimentally melodic and reverberates in harmony with the blood coursing though ones veins into the heart. They also remind me of someone very very dear to me and thus connects us over this distress strewn tundra of life. \n\nMaybe it will make you want to cook duck this weekend, maybe it will remind you of someone you love. Either way, enjoy the music and have a great weekend!\n','Food & Music: Duck, Duck Goose by Woodpigeon','','inherit','open','open','','6197-revision-26','','','2012-02-23 23:32:31','2012-02-24 04:32:31','',6197,'http://cravenmaven.com/2012/02/6197-revision-26/',0,'revision','',0),(6224,1,'2012-02-23 23:34:09','2012-02-24 04:34:09','<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\"><img src=\"http://f0.bcbits.com/z/72/20/722039234-1.jpg\" alt=\"woodpigeon duck duck goose\" width=425><br><p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">Duck Duck Goose can be found on the <a href=\"http://woodpigeon.bandcamp.com/album/die-stadt-muzikanten\">Die Stadt Musikanten</a> album by woodpigeon</font></span></p>\r\n\r\nIt\'s undeniable that certain foods reminds us of certain occasions, events and the people we shared such times with. The food induced recollect is one that can be triggered from the smallest of ingredients { mustard seed } to the \'biggest\' of flavours { scotch bonnet pepper }. \r\n\r\nI for one cannot help but be flooded with memories of the eighties and family dinners at the mere sight of a tub of Neapolitan Ice cream. Or remember nights around a wood burning stove in La Spezia Italy when I pass the mere hint of home made pasta. \r\n\r\nMusic procures a similar reaction, for we all \'remember when\', when certain songs are played. More often than not we also remember \'who\' we were with at the time. With that in mind I chose the loosely food related track \'duck duck goose\' by one of my often favourite groups <a href=\"http://www.woodpigeon-songbook.com/\">Woodpigeon</a> for this weeks Food & Music.\r\n\r\n<p style=\"text-align: center;\">\r\n[wp_bandcamp_player id=\'3434180717\' type=\'track\' size=\'grande\' bg_color=\'#FFFFFF\' align=\'center\' link_color=\'#dddddd\']\r\n</span></p>\r\n\r\nWoodpigeon produces a sound that is sentimentally melodic and reverberates in harmony with the blood coursing though ones veins into the heart. They also remind me of someone very very dear to me and thus connects us over this distress strewn tundra of life. \r\n\r\nMaybe it will make you want to cook duck this weekend, maybe it will remind you of someone you love. Either way, enjoy the music and have a great weekend!\r\n','Food & Music: Duck, Duck Goose by Woodpigeon','','inherit','open','open','','6197-revision-27','','','2012-02-23 23:34:09','2012-02-24 04:34:09','',6197,'http://cravenmaven.com/2012/02/6197-revision-27/',0,'revision','',0),(6225,1,'2012-02-23 23:34:10','2012-02-24 04:34:10','<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\"><img src=\"http://f0.bcbits.com/z/72/20/722039234-1.jpg\" alt=\"woodpigeon duck duck goose\" width=425><br><p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">Duck Duck Goose can be found on the <a href=\"http://woodpigeon.bandcamp.com/album/die-stadt-muzikanten\">Die Stadt Musikanten</a> album by woodpigeon</font></span></p>\r\n\r\nIt\'s undeniable that certain foods reminds us of certain occasions, events and the people we shared such times with. The food induced recollect is one that can be triggered from the smallest of ingredients { mustard seed } to the \'biggest\' of flavours { scotch bonnet pepper }. \r\n\r\nI for one cannot help but be flooded with memories of the eighties and family dinners at the mere sight of a tub of Neapolitan Ice cream. Or remember nights around a wood burning stove in La Spezia Italy when I pass the mere hint of home made pasta. \r\n\r\nMusic procures a similar reaction, for we all \'remember when\', when certain songs are played. More often than not we also remember \'who\' we were with at the time. With that in mind I chose the loosely food related track \'duck duck goose\' by one of my often favourite groups <a href=\"http://www.woodpigeon-songbook.com/\">Woodpigeon</a> for this weeks Food & Music.\r\n\r\n<p style=\"text-align: center;\">\r\n[wp_bandcamp_player id=\'3434180717\' type=\'track\' size=\'grande\' bg_color=\'#FFFFFF\' align=\'center\' link_color=\'#dddddd\']\r\n</span></p>\r\n\r\nWoodpigeon produces a sound that is sentimentally melodic and reverberates in harmony with the blood coursing though ones veins into the heart. They also remind me of someone very very dear to me and thus connects us over this distress strewn tundra of life. \r\n\r\nMaybe it will make you want to cook duck this weekend, maybe it will remind you of someone you love. Either way, enjoy the music and have a great weekend!\r\n','Food & Music: Duck, Duck Goose by Woodpigeon','','inherit','open','open','','6197-revision-28','','','2012-02-23 23:34:10','2012-02-24 04:34:10','',6197,'http://cravenmaven.com/2012/02/6197-revision-28/',0,'revision','',0),(6226,1,'2012-02-23 23:34:46','2012-02-24 04:34:46','<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\"><img src=\"http://f0.bcbits.com/z/72/20/722039234-1.jpg\" alt=\"woodpigeon duck duck goose\" width=425><br><p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">Duck Duck Goose can be found on the <br><a href=\"http://woodpigeon.bandcamp.com/album/die-stadt-muzikanten\">Die Stadt Musikanten</a> album by woodpigeon</font></span></p>\r\n\r\nIt\'s undeniable that certain foods reminds us of certain occasions, events and the people we shared such times with. The food induced recollect is one that can be triggered from the smallest of ingredients { mustard seed } to the \'biggest\' of flavours { scotch bonnet pepper }. \r\n\r\nI for one cannot help but be flooded with memories of the eighties and family dinners at the mere sight of a tub of Neapolitan Ice cream. Or remember nights around a wood burning stove in La Spezia Italy when I pass the mere hint of home made pasta. \r\n\r\nMusic procures a similar reaction, for we all \'remember when\', when certain songs are played. More often than not we also remember \'who\' we were with at the time. With that in mind I chose the loosely food related track \'duck duck goose\' by one of my often favourite groups <a href=\"http://www.woodpigeon-songbook.com/\">Woodpigeon</a> for this weeks Food & Music.\r\n\r\n<p style=\"text-align: center;\">\r\n[wp_bandcamp_player id=\'3434180717\' type=\'track\' size=\'grande\' bg_color=\'#FFFFFF\' align=\'center\' link_color=\'#dddddd\']\r\n</span></p>\r\n\r\nWoodpigeon produces a sound that is sentimentally melodic and reverberates in harmony with the blood coursing though ones veins into the heart. They also remind me of someone very very dear to me and thus connects us over this distress strewn tundra of life. \r\n\r\nMaybe it will make you want to cook duck this weekend, maybe it will remind you of someone you love. Either way, enjoy the music and have a great weekend!\r\n','Food & Music: Duck, Duck Goose by Woodpigeon','','inherit','open','open','','6197-revision-29','','','2012-02-23 23:34:46','2012-02-24 04:34:46','',6197,'http://cravenmaven.com/2012/02/6197-revision-29/',0,'revision','',0),(6307,1,'2012-03-23 17:13:10','2012-03-23 21:13:10','<p style=\"text-align: center;\">\r\n<object width=\"470\" height=\"269\"><param name=\"movie\" value=\"http://www.youtube.com/v/GgPYzj3ZtA0?version=3&amp;hl=en_US&amp;rel=0\"></param><param name=\"allowFullScreen\" value=\"true\"></param><param name=\"allowscriptaccess\" value=\"always\"></param><embed src=\"http://www.youtube.com/v/GgPYzj3ZtA0?version=3&amp;hl=en_US&amp;rel=0\" type=\"application/x-shockwave-flash\" width=\"470\" height=\"269\" allowscriptaccess=\"always\" allowfullscreen=\"true\"></embed></object>\r\n<span style=\"font-size: xx-small;\">video via <a href=\"http://www.youtube.com/watch?v=GgPYzj3ZtA0\">youtube</a></span></p>\r\n\r\nIn keeping with <a href=\"http://cravenmaven.com/2012/03/i-keep-my-most-precious-heirlooms-in-the-fridge/\"> this week\'s theme</a> I thought it only fitting to share a song titled Heirloom. The idea of a heritage piece, an heirloom is often quite desirable when it comes to family treasures. But what about ones food? The intense flavour and less-than-perfect-though-always-interesting shapes of heirloom vegetables make them something of great value in my eyes. It is ironic that something so good is viewed as \'flawed\' as it doesn\'t resemble the uniform shape of the produce from large agricultural cultivation.\r\n\r\nTo say that <a href=\"http://bjork.com/\">Björk</a> as an artist less than the norm is an understatement. Her voice and appearance are quite childlike, innocent and fantastical; which means she reigns in a genre far from mainstream. Nevertheless, like heirloom produce, her work is strangely beautiful and incredibly palatable . \r\n\r\nI hope you enjoy the music and also find a market near you to pick up some heirloom produce over the weekend! ','Food & Music: Heirloom by Björk','','publish','open','open','','food-music-heirloom-by-bjork','','','2012-03-23 17:13:10','2012-03-23 21:13:10','',0,'http://cravenmaven.com/?p=6307',0,'post','',0),(6228,1,'2012-02-23 23:35:19','2012-02-24 04:35:19','<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\"><img src=\"http://f0.bcbits.com/z/72/20/722039234-1.jpg\" alt=\"woodpigeon duck duck goose\" width=425><br><p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">Duck Duck Goose can be found on the <br><a href=\"http://woodpigeon.bandcamp.com/album/die-stadt-muzikanten\">Die Stadt Musikanten</a> album by woodpigeon</font></span></p>\r\n\r\nIt\'s undeniable that certain foods reminds us of certain occasions, events and the people we shared such times with. The food induced recollect is one that can be triggered from the smallest of ingredients { mustard seed } to the \'biggest\' of flavours { scotch bonnet pepper }. \r\n\r\nI for one cannot help but be flooded with memories of the eighties and family dinners at the mere sight of a tub of Neapolitan Ice cream. Or remember nights around a wood burning stove in La Spezia Italy when I pass the mere hint of home made pasta. \r\n\r\nMusic procures a similar reaction, for we all \'remember when\', when certain songs are played. More often than not we also remember \'who\' we were with at the time. With that in mind I chose the loosely food related track \'duck duck goose\' by one of my often favourite groups <a href=\"http://www.woodpigeon-songbook.com/\">Woodpigeon</a> for this weeks Food & Music.\r\n\r\n<p style=\"text-align: center;\">\r\n[wp_bandcamp_player id=\'3434180717\' type=\'track\' size=\'grande\' bg_color=\'#FFFFFF\' align=\'center\' link_color=\'#dddddd\']\r\n</span></p>\r\n\r\nWoodpigeon produces a sound that is sentimentally melodic and reverberates in harmony with the blood coursing though ones veins into the heart. They also remind me of someone very very dear to me and thus connects us over this distress strewn tundra of life. \r\n\r\nMaybe it will make you want to cook duck this weekend, maybe it will remind you of someone you love. Either way, enjoy the music and have a great weekend!\r\n','Food & Music: Duck, Duck Goose by Woodpigeon','','inherit','open','open','','6197-revision-30','','','2012-02-23 23:35:19','2012-02-24 04:35:19','',6197,'http://cravenmaven.com/2012/02/6197-revision-30/',0,'revision','',0),(6229,1,'2012-02-27 07:46:44','2012-02-27 12:46:44','<p style=\"text-align: center;\"><img class=\"aligncenter\" style=\"border-style: initial; border-color: initial; border-width: 0px;\" src=\"http://www.remain-silent.com/cm/GrubTalk/SafranFoer_Quote.jpg\" alt=\"jonathan safran foer\" width=\"450\" height=\"250\" /></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">From his book, <a href=\"http://www.eatinganimals.com/\">Eating Animals</a>. </span></p>','Jonathan Safran Foer, Author','','publish','open','open','','jonathan-safran-foer-author','','','2012-02-27 07:46:44','2012-02-27 12:46:44','',0,'http://cravenmaven.com/?p=6229',0,'post','',1),(6230,1,'2012-02-27 07:41:07','2012-02-27 12:41:07','','Jonathan Safran Foer, Authour','','inherit','open','open','','6229-revision','','','2012-02-27 07:41:07','2012-02-27 12:41:07','',6229,'http://cravenmaven.com/2012/02/6229-revision/',0,'revision','',0),(6231,1,'2012-02-27 07:41:33','2012-02-27 12:41:33','From his book, Eating Animals. ','Jonathan Safran Foer, Authour','','inherit','open','open','','6229-revision-2','','','2012-02-27 07:41:33','2012-02-27 12:41:33','',6229,'http://cravenmaven.com/2012/02/6229-revision-2/',0,'revision','',0),(6232,1,'2012-02-27 07:44:36','2012-02-27 12:44:36','<p style=\"text-align: center;\"><img class=\"aligncenter\" style=\"border-style: initial; border-color: initial; border-width: 0px;\" src=\"http://www.remain-silent.com/cm/GrubTalk/SafranFoer_Quote.jpg\" alt=\"jonathan safran foer\" width=\"450\" height=\"250\" /></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">From his book, Eating Animals. </span></p>','Jonathan Safran Foer, Authour','','inherit','open','open','','6229-revision-3','','','2012-02-27 07:44:36','2012-02-27 12:44:36','',6229,'http://cravenmaven.com/2012/02/6229-revision-3/',0,'revision','',0),(6233,1,'2012-02-27 07:45:31','2012-02-27 12:45:31','<p style=\"text-align: center;\"><img class=\"aligncenter\" style=\"border-style: initial; border-color: initial; border-width: 0px;\" src=\"http://www.remain-silent.com/cm/GrubTalk/SafranFoer_Quote.jpg\" alt=\"jonathan safran foer\" width=\"450\" height=\"250\" /></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">From his book, <a href=\"http://www.eatinganimals.com/\">Eating Animals</a>. </span></p>','Jonathan Safran Foer, Authour','','inherit','open','open','','6229-revision-4','','','2012-02-27 07:45:31','2012-02-27 12:45:31','',6229,'http://cravenmaven.com/2012/02/6229-revision-4/',0,'revision','',0),(6234,1,'2012-02-27 22:14:07','2012-02-28 03:14:07','<p style=\"text-align: center;\"><img class=\"aligncenter\" style=\"border-style: initial; border-color: initial; border-width: 0px;\" src=\"http://distilleryimage8.instagram.com/7691bcf060e811e180d51231380fcd7e_7.jpg\" alt=\"Kinfolk Dinner\" width=\"475\" height=\"475\" /></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by craven maven</span></p>\r\n\r\nIf you follow me on <a href=\"http://web.stagram.com/n/cravenmaven/\">Instagram</a> you will know that I attended the Brooklyn edition of the <a href=\"http://www.kinfolkmag.com/dinners/\">Kinfolk dinner</a> yesterday eve. The above photographic evidence being but one example of the loveliness that ensued. It was a treat, a privilege and yes, felt magical to meet many whom I had only seen or spoken with over the digital airwaves. \r\n\r\nEveryone was lovely and just pleased to be a part of a project that they enjoyed. But what struck me most was a statement Nathan Williams { Kinfolk Editor } made about finding quiet moments in this never quiet city.\r\n\r\nLately, I have been looking outside of this brash city to find peace and quiet,  air to think and opportunity to gather. In so doing I came to realise that I was looking for something that I already had in my possession. Nathan\'s speech reconfirmed what my introspection revealed. These moments, scenarios and  peace is something one has to CREATE regardless of where you are. Quiet can be achieved, gathering can be emotionally nourishing, conversation upbuilding and food wholesome only if you <em>make</em> it so. \r\n\r\nThe city really does fade - it becomes a tapestry behind your window pane, but it only does it if you let it. Else it will take over. \r\n\r\nI am resolved to create more carefully curated moments in my life. To force the colours of this hectic locale to become a translucent backdrop to experiences and special moments. New York City I love you so, but this year, you will be tamed, forced to be more temperate as I formulate ever stronger bonds with friends.  \r\n','Finding respite in a city that runs instead of walks..','','publish','open','open','','finding-respite-in-a-city-that-runs-instead-of-walks','','','2012-02-27 22:14:07','2012-02-28 03:14:07','',0,'http://cravenmaven.com/?p=6234',0,'post','',6),(6235,1,'2012-02-27 07:48:16','2012-02-27 12:48:16','','Finding respite in a City that runs, not walks..','','inherit','open','open','','6234-revision','','','2012-02-27 07:48:16','2012-02-27 12:48:16','',6234,'http://cravenmaven.com/2012/02/6234-revision/',0,'revision','',0),(6236,1,'2012-02-27 07:48:16','2012-02-27 12:48:16','','Finding respite in a City that runs, not walks..','','inherit','open','open','','6234-revision-2','','','2012-02-27 07:48:16','2012-02-27 12:48:16','',6234,'http://cravenmaven.com/2012/02/6234-revision-2/',0,'revision','',0),(6237,1,'2012-02-27 07:48:29','2012-02-27 12:48:29','<img src=\"http://distilleryimage8.instagram.com/7691bcf060e811e180d51231380fcd7e_7.jpg\" alt=\"Kinfolk Dinner\" />','Finding respite in a City that runs, not walks..','','inherit','open','open','','6234-revision-3','','','2012-02-27 07:48:29','2012-02-27 12:48:29','',6234,'http://cravenmaven.com/2012/02/6234-revision-3/',0,'revision','',0),(6238,1,'2012-02-27 07:49:12','2012-02-27 12:49:12','<p style=\"text-align: center;\"><img class=\"aligncenter\" style=\"border-style: initial; border-color: initial; border-width: 0px;\" src=\"http://distilleryimage8.instagram.com/7691bcf060e811e180d51231380fcd7e_7.jpg\" alt=\"Kinfolk Dinner\" width=\"475\" height=\"475\" /></p>','Finding respite in a City that runs instead of walking..','','inherit','open','open','','6234-revision-4','','','2012-02-27 07:49:12','2012-02-27 12:49:12','',6234,'http://cravenmaven.com/2012/02/6234-revision-4/',0,'revision','',0),(6239,1,'2012-02-27 21:56:45','2012-02-28 02:56:45','<p style=\"text-align: center;\"><img class=\"aligncenter\" style=\"border-style: initial; border-color: initial; border-width: 0px;\" src=\"http://distilleryimage8.instagram.com/7691bcf060e811e180d51231380fcd7e_7.jpg\" alt=\"Kinfolk Dinner\" width=\"475\" height=\"475\" /></p>\n\nIf you follow me on Instagram you will know that I attended the Brooklyn edition of the Kinfolk dinner yesterday eve. The above photo evidence being but one example of the loveliness that ensued. It was a treat, a privilege and yes, felt magical to meet many whom I had only seen or spoken with over the digital airwaves. \n\nEveryone was lovely and just pleased to be a part of a project that they enjoyed. But what struck me most was a statement Nathan Williams { Kinfolk Editor } made about finding quiet moments in this never quiet city.\n\nLately I have been looking outside of this brash city to find peace and quiet,  air to think and opportunity to gather. In so doing I came to realise that I was looking for something that I already had in my possession. Nathan\'s speech reconfirmed what my introspection revealed. These moments, scenarios and  peace is something one has to CREATE regardless of where you are. Quiet can be achieved, gathering can be emotionally nourishing, conversation upbuilding and food only if you make it so. \n\nThe city really does fade - it becomes a tapestry behind your window pane, but it only does it if you let it. Else it will take over. \n\nI am resolved to create more carefully curated moments in my life. ','Finding respite in a City that runs instead of walks..','','inherit','open','open','','6234-revision-5','','','2012-02-27 21:56:45','2012-02-28 02:56:45','',6234,'http://cravenmaven.com/2012/02/6234-revision-5/',0,'revision','',0),(6240,1,'2012-02-27 21:57:06','2012-02-28 02:57:06','<p style=\"text-align: center;\"><img class=\"aligncenter\" style=\"border-style: initial; border-color: initial; border-width: 0px;\" src=\"http://distilleryimage8.instagram.com/7691bcf060e811e180d51231380fcd7e_7.jpg\" alt=\"Kinfolk Dinner\" width=\"475\" height=\"475\" /></p>\r\n\r\nIf you follow me on Instagram you will know that I attended the Brooklyn edition of the Kinfolk dinner yesterday eve. The above photo evidence being but one example of the loveliness that ensued. It was a treat, a privilege and yes, felt magical to meet many whom I had only seen or spoken with over the digital airwaves. \r\n\r\nEveryone was lovely and just pleased to be a part of a project that they enjoyed. But what struck me most was a statement Nathan Williams { Kinfolk Editor } made about finding quiet moments in this never quiet city.\r\n\r\nLately I have been looking outside of this brash city to find peace and quiet,  air to think and opportunity to gather. In so doing I came to realise that I was looking for something that I already had in my possession. Nathan\'s speech reconfirmed what my introspection revealed. These moments, scenarios and  peace is something one has to CREATE regardless of where you are. Quiet can be achieved, gathering can be emotionally nourishing, conversation upbuilding and food only if you make it so. \r\n\r\nThe city really does fade - it becomes a tapestry behind your window pane, but it only does it if you let it. Else it will take over. \r\n\r\nI am resolved to create more carefully curated moments in my life. Because in the very least it feels good. \r\n\r\n','Finding respite in a City that runs instead of walks..','','inherit','open','open','','6234-revision-6','','','2012-02-27 21:57:06','2012-02-28 02:57:06','',6234,'http://cravenmaven.com/2012/02/6234-revision-6/',0,'revision','',0),(6241,1,'2012-02-27 22:07:09','2012-02-28 03:07:09','<p style=\"text-align: center;\"><img class=\"aligncenter\" style=\"border-style: initial; border-color: initial; border-width: 0px;\" src=\"http://distilleryimage8.instagram.com/7691bcf060e811e180d51231380fcd7e_7.jpg\" alt=\"Kinfolk Dinner\" width=\"475\" height=\"475\" /></p>\n\nIf you follow me on <a href=\"http://web.stagram.com/n/cravenmaven/\">Instagram</a> you will know that I attended the Brooklyn edition of the <a href=\"http://www.kinfolkmag.com/dinners/\">Kinfolk dinner</a> yesterday eve. The above photo evidence being but one example of the loveliness that ensued. It was a treat, a privilege and yes, felt magical to meet many whom I had only seen or spoken with over the digital airwaves. \n\nEveryone was lovely and just pleased to be a part of a project that they enjoyed. But what struck me most was a statement Nathan Williams { Kinfolk Editor } made about finding quiet moments in this never quiet city.\n\nLately, I have been looking outside of this brash city to find peace and quiet,  air to think and opportunity to gather. In so doing I came to realise that I was looking for something that I already had in my possession. Nathan\'s speech reconfirmed what my introspection revealed. These moments, scenarios and  peace is something one has to CREATE regardless of where you are. Quiet can be achieved, gathering can be emotionally nourishing, conversation upbuilding and food wholesome only if you <em>make</em> it so. \n\nThe city really does fade - it becomes a tapestry behind your window pane, but it only does it if you let it. Else it will take over. \n\nI am resolved to create more carefully curated moments in my life. To force the colours of this hectic locale to become a translucent backdrop to experiences and special moments. New York City I love you so, but this year, you will be tamed,\n','Finding respite in a City that runs instead of walks..','','inherit','open','open','','6234-revision-7','','','2012-02-27 22:07:09','2012-02-28 03:07:09','',6234,'http://cravenmaven.com/2012/02/6234-revision-7/',0,'revision','',0),(6242,1,'2012-02-27 22:07:54','2012-02-28 03:07:54','<p style=\"text-align: center;\"><img class=\"aligncenter\" style=\"border-style: initial; border-color: initial; border-width: 0px;\" src=\"http://distilleryimage8.instagram.com/7691bcf060e811e180d51231380fcd7e_7.jpg\" alt=\"Kinfolk Dinner\" width=\"475\" height=\"475\" /></p>\r\n\r\nIf you follow me on <a href=\"http://web.stagram.com/n/cravenmaven/\">Instagram</a> you will know that I attended the Brooklyn edition of the <a href=\"http://www.kinfolkmag.com/dinners/\">Kinfolk dinner</a> yesterday eve. The above photo evidence being but one example of the loveliness that ensued. It was a treat, a privilege and yes, felt magical to meet many whom I had only seen or spoken with over the digital airwaves. \r\n\r\nEveryone was lovely and just pleased to be a part of a project that they enjoyed. But what struck me most was a statement Nathan Williams { Kinfolk Editor } made about finding quiet moments in this never quiet city.\r\n\r\nLately, I have been looking outside of this brash city to find peace and quiet,  air to think and opportunity to gather. In so doing I came to realise that I was looking for something that I already had in my possession. Nathan\'s speech reconfirmed what my introspection revealed. These moments, scenarios and  peace is something one has to CREATE regardless of where you are. Quiet can be achieved, gathering can be emotionally nourishing, conversation upbuilding and food wholesome only if you <em>make</em> it so. \r\n\r\nThe city really does fade - it becomes a tapestry behind your window pane, but it only does it if you let it. Else it will take over. \r\n\r\nI am resolved to create more carefully curated moments in my life. To force the colours of this hectic locale to become a translucent backdrop to experiences and special moments. New York City I love you so, but this year, you will be tamed, more temperate as I enjoy time strengthening bonds with friends.  \r\n','Finding respite in a City that runs instead of walks..','','inherit','open','open','','6234-revision-8','','','2012-02-27 22:07:54','2012-02-28 03:07:54','',6234,'http://cravenmaven.com/2012/02/6234-revision-8/',0,'revision','',0),(6243,1,'2012-02-27 22:07:55','2012-02-28 03:07:55','<p style=\"text-align: center;\"><img class=\"aligncenter\" style=\"border-style: initial; border-color: initial; border-width: 0px;\" src=\"http://distilleryimage8.instagram.com/7691bcf060e811e180d51231380fcd7e_7.jpg\" alt=\"Kinfolk Dinner\" width=\"475\" height=\"475\" /></p>\r\n\r\nIf you follow me on <a href=\"http://web.stagram.com/n/cravenmaven/\">Instagram</a> you will know that I attended the Brooklyn edition of the <a href=\"http://www.kinfolkmag.com/dinners/\">Kinfolk dinner</a> yesterday eve. The above photo evidence being but one example of the loveliness that ensued. It was a treat, a privilege and yes, felt magical to meet many whom I had only seen or spoken with over the digital airwaves. \r\n\r\nEveryone was lovely and just pleased to be a part of a project that they enjoyed. But what struck me most was a statement Nathan Williams { Kinfolk Editor } made about finding quiet moments in this never quiet city.\r\n\r\nLately, I have been looking outside of this brash city to find peace and quiet,  air to think and opportunity to gather. In so doing I came to realise that I was looking for something that I already had in my possession. Nathan\'s speech reconfirmed what my introspection revealed. These moments, scenarios and  peace is something one has to CREATE regardless of where you are. Quiet can be achieved, gathering can be emotionally nourishing, conversation upbuilding and food wholesome only if you <em>make</em> it so. \r\n\r\nThe city really does fade - it becomes a tapestry behind your window pane, but it only does it if you let it. Else it will take over. \r\n\r\nI am resolved to create more carefully curated moments in my life. To force the colours of this hectic locale to become a translucent backdrop to experiences and special moments. New York City I love you so, but this year, you will be tamed, more temperate as I enjoy time strengthening bonds with friends.  \r\n','Finding respite in a City that runs instead of walks..','','inherit','open','open','','6234-revision-9','','','2012-02-27 22:07:55','2012-02-28 03:07:55','',6234,'http://cravenmaven.com/2012/02/6234-revision-9/',0,'revision','',0),(6244,1,'2012-02-27 22:08:31','2012-02-28 03:08:31','<p style=\"text-align: center;\"><img class=\"aligncenter\" style=\"border-style: initial; border-color: initial; border-width: 0px;\" src=\"http://distilleryimage8.instagram.com/7691bcf060e811e180d51231380fcd7e_7.jpg\" alt=\"Kinfolk Dinner\" width=\"475\" height=\"475\" /></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by craven maven</span></p>\r\n\r\nIf you follow me on <a href=\"http://web.stagram.com/n/cravenmaven/\">Instagram</a> you will know that I attended the Brooklyn edition of the <a href=\"http://www.kinfolkmag.com/dinners/\">Kinfolk dinner</a> yesterday eve. The above photo evidence being but one example of the loveliness that ensued. It was a treat, a privilege and yes, felt magical to meet many whom I had only seen or spoken with over the digital airwaves. \r\n\r\nEveryone was lovely and just pleased to be a part of a project that they enjoyed. But what struck me most was a statement Nathan Williams { Kinfolk Editor } made about finding quiet moments in this never quiet city.\r\n\r\nLately, I have been looking outside of this brash city to find peace and quiet,  air to think and opportunity to gather. In so doing I came to realise that I was looking for something that I already had in my possession. Nathan\'s speech reconfirmed what my introspection revealed. These moments, scenarios and  peace is something one has to CREATE regardless of where you are. Quiet can be achieved, gathering can be emotionally nourishing, conversation upbuilding and food wholesome only if you <em>make</em> it so. \r\n\r\nThe city really does fade - it becomes a tapestry behind your window pane, but it only does it if you let it. Else it will take over. \r\n\r\nI am resolved to create more carefully curated moments in my life. To force the colours of this hectic locale to become a translucent backdrop to experiences and special moments. New York City I love you so, but this year, you will be tamed, more temperate as I enjoy time strengthening bonds with friends.  \r\n','Finding respite in a City that runs instead of walks..','','inherit','open','open','','6234-revision-10','','','2012-02-27 22:08:31','2012-02-28 03:08:31','',6234,'http://cravenmaven.com/2012/02/6234-revision-10/',0,'revision','',0),(6245,1,'2012-02-27 22:09:34','2012-02-28 03:09:34','<p style=\"text-align: center;\"><img class=\"aligncenter\" style=\"border-style: initial; border-color: initial; border-width: 0px;\" src=\"http://distilleryimage8.instagram.com/7691bcf060e811e180d51231380fcd7e_7.jpg\" alt=\"Kinfolk Dinner\" width=\"475\" height=\"475\" /></p>\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by craven maven</span></p>\n\nIf you follow me on <a href=\"http://web.stagram.com/n/cravenmaven/\">Instagram</a> you will know that I attended the Brooklyn edition of the <a href=\"http://www.kinfolkmag.com/dinners/\">Kinfolk dinner</a> yesterday eve. The above photographic evidence being but one example of the loveliness that ensued. It was a treat, a privilege and yes, felt magical to meet many whom I had only seen or spoken with over the digital airwaves. \n\nEveryone was lovely and just pleased to be a part of a project that they enjoyed. But what struck me most was a statement Nathan Williams { Kinfolk Editor } made about finding quiet moments in this never quiet city.\n\nLately, I have been looking outside of this brash city to find peace and quiet,  air to think and opportunity to gather. In so doing I came to realise that I was looking for something that I already had in my possession. Nathan\'s speech reconfirmed what my introspection revealed. These moments, scenarios and  peace is something one has to CREATE regardless of where you are. Quiet can be achieved, gathering can be emotionally nourishing, conversation upbuilding and food wholesome only if you <em>make</em> it so. \n\nThe city really does fade - it becomes a tapestry behind your window pane, but it only does it if you let it. Else it will take over. \n\nI am resolved to create more carefully curated moments in my life. To force the colours of this hectic locale to become a translucent backdrop to experiences and special moments. New York City I love you so, but this year, you will be tamed, more temperate as I enjoy time strengthening bonds with friends.  \n','Finding respite in a City that runs instead of walks..','','inherit','open','open','','6234-revision-11','','','2012-02-27 22:09:34','2012-02-28 03:09:34','',6234,'http://cravenmaven.com/2012/02/6234-revision-11/',0,'revision','',0),(6246,1,'2012-02-27 22:11:20','2012-02-28 03:11:20','<p style=\"text-align: center;\"><img class=\"aligncenter\" style=\"border-style: initial; border-color: initial; border-width: 0px;\" src=\"http://distilleryimage8.instagram.com/7691bcf060e811e180d51231380fcd7e_7.jpg\" alt=\"Kinfolk Dinner\" width=\"475\" height=\"475\" /></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by craven maven</span></p>\r\n\r\nIf you follow me on <a href=\"http://web.stagram.com/n/cravenmaven/\">Instagram</a> you will know that I attended the Brooklyn edition of the <a href=\"http://www.kinfolkmag.com/dinners/\">Kinfolk dinner</a> yesterday eve. The above photographic evidence being but one example of the loveliness that ensued. It was a treat, a privilege and yes, felt magical to meet many whom I had only seen or spoken with over the digital airwaves. \r\n\r\nEveryone was lovely and just pleased to be a part of a project that they enjoyed. But what struck me most was a statement Nathan Williams { Kinfolk Editor } made about finding quiet moments in this never quiet city.\r\n\r\nLately, I have been looking outside of this brash city to find peace and quiet,  air to think and opportunity to gather. In so doing I came to realise that I was looking for something that I already had in my possession. Nathan\'s speech reconfirmed what my introspection revealed. These moments, scenarios and  peace is something one has to CREATE regardless of where you are. Quiet can be achieved, gathering can be emotionally nourishing, conversation upbuilding and food wholesome only if you <em>make</em> it so. \r\n\r\nThe city really does fade - it becomes a tapestry behind your window pane, but it only does it if you let it. Else it will take over. \r\n\r\nI am resolved to create more carefully curated moments in my life. To force the colours of this hectic locale to become a translucent backdrop to experiences and special moments. New York City I love you so, but this year, you will be tamed, more temperate as I formulate ever stronger bonds with friends.  \r\n','Finding respite in a City that runs instead of walks..','','inherit','open','open','','6234-revision-12','','','2012-02-27 22:11:20','2012-02-28 03:11:20','',6234,'http://cravenmaven.com/2012/02/6234-revision-12/',0,'revision','',0),(6247,1,'2012-02-27 22:11:27','2012-02-28 03:11:27','<p style=\"text-align: center;\"><img class=\"aligncenter\" style=\"border-style: initial; border-color: initial; border-width: 0px;\" src=\"http://distilleryimage8.instagram.com/7691bcf060e811e180d51231380fcd7e_7.jpg\" alt=\"Kinfolk Dinner\" width=\"475\" height=\"475\" /></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by craven maven</span></p>\r\n\r\nIf you follow me on <a href=\"http://web.stagram.com/n/cravenmaven/\">Instagram</a> you will know that I attended the Brooklyn edition of the <a href=\"http://www.kinfolkmag.com/dinners/\">Kinfolk dinner</a> yesterday eve. The above photographic evidence being but one example of the loveliness that ensued. It was a treat, a privilege and yes, felt magical to meet many whom I had only seen or spoken with over the digital airwaves. \r\n\r\nEveryone was lovely and just pleased to be a part of a project that they enjoyed. But what struck me most was a statement Nathan Williams { Kinfolk Editor } made about finding quiet moments in this never quiet city.\r\n\r\nLately, I have been looking outside of this brash city to find peace and quiet,  air to think and opportunity to gather. In so doing I came to realise that I was looking for something that I already had in my possession. Nathan\'s speech reconfirmed what my introspection revealed. These moments, scenarios and  peace is something one has to CREATE regardless of where you are. Quiet can be achieved, gathering can be emotionally nourishing, conversation upbuilding and food wholesome only if you <em>make</em> it so. \r\n\r\nThe city really does fade - it becomes a tapestry behind your window pane, but it only does it if you let it. Else it will take over. \r\n\r\nI am resolved to create more carefully curated moments in my life. To force the colours of this hectic locale to become a translucent backdrop to experiences and special moments. New York City I love you so, but this year, you will be tamed, more temperate as I formulate ever stronger bonds with friends.  \r\n','Finding respite in a City that runs instead of walks..','','inherit','open','open','','6234-revision-13','','','2012-02-27 22:11:27','2012-02-28 03:11:27','',6234,'http://cravenmaven.com/2012/02/6234-revision-13/',0,'revision','',0),(6248,1,'2012-02-27 22:13:56','2012-02-28 03:13:56','<p style=\"text-align: center;\"><img class=\"aligncenter\" style=\"border-style: initial; border-color: initial; border-width: 0px;\" src=\"http://distilleryimage8.instagram.com/7691bcf060e811e180d51231380fcd7e_7.jpg\" alt=\"Kinfolk Dinner\" width=\"475\" height=\"475\" /></p>\r\n<p style=\"text-align: center;\"><span style=\"font-size: xx-small;\">image by craven maven</span></p>\r\n\r\nIf you follow me on <a href=\"http://web.stagram.com/n/cravenmaven/\">Instagram</a> you will know that I attended the Brooklyn edition of the <a href=\"http://www.kinfolkmag.com/dinners/\">Kinfolk dinner</a> yesterday eve. The above photographic evidence being but one example of the loveliness that ensued. It was a treat, a privilege and yes, felt magical to meet many whom I had only seen or spoken with over the digital airwaves. \r\n\r\nEveryone was lovely and just pleased to be a part of a project that they enjoyed. But what struck me most was a statement Nathan Williams { Kinfolk Editor } made about finding quiet moments in this never quiet city.\r\n\r\nLately, I have been looking outside of this brash city to find peace and quiet,  air to think and opportunity to gather. In so doing I came to realise that I was looking for something that I already had in my possession. Nathan\'s speech reconfirmed what my introspection revealed. These moments, scenarios and  peace is something one has to CREATE regardless of where you are. Quiet can be achieved, gathering can be emotionally nourishing, conversation upbuilding and food wholesome only if you <em>make</em> it so. \r\n\r\nThe city really does fade - it becomes a tapestry behind your window pane, but it only does it if you let it. Else it will take over. \r\n\r\nI am resolved to create more carefully curated moments in my life. To force the colours of this hectic locale to become a translucent backdrop to experiences and special moments. New York City I love you so, but this year, you will be tamed, forced to be more temperate as I formulate ever stronger bonds with friends.  \r\n','Finding respite in a city that runs instead of walks..','','inherit','open','open','','6234-revision-14','','','2012-02-27 22:13:56','2012-02-28 03:13:56','',6234,'http://cravenmaven.com/2012/02/6234-revision-14/',0,'revision','',0),(6250,1,'2012-02-29 12:53:01','2012-02-29 17:53:01','<em>As a lover of food and comedy it is only inevitable that I am drawn to people and things that imbue these delicious \'flavours\'. One such person is Kula. Not only does she know her way around the kitchen { erm, chocolate truffles anyone?? } but she has the ability to make me near fall of my seat, in side-splitting laughter at her wonderful way with words. { She even caught the eye of the gals at <a href=\"http://hellogiggles.com/the-barbra-complex\">Hello Giggles</a> }. \r\n\r\nWith our shared obsessions as bond, Kula will be contributing articles to Craven Maven from time to time. I hope you fall in love with her way as much as I have.\r\n\r\nLater today keep your eyes peeled for her first post. She natters on about one of my top five favourite things to consume - Ice Cream - and one of my top ten favourite things to do - analyze, analyze, analyze!</em>','A new contributor at Craven Maven!','','publish','open','open','','a-new-contributor-at-craven-maven','','','2012-02-29 12:53:01','2012-02-29 17:53:01','',0,'http://cravenmaven.com/?p=6250',0,'post','',0),(6251,1,'2012-02-29 12:46:04','2012-02-29 17:46:04','As a lover of food and comedy it is only inevitable that I am drawn to people and things that imbue these delicious \'flavours\'. One such person is Kula. Not only does she know her way around the kitchen { erm, chocolate truffles anyone?? } but she has the ability to make me near fall of my seat, in side-splitting laughter at her wonderful way with words. { She even caught the eye of the gals at <a href=\"http://hellogiggles.com/the-barbra-complex\">Hello Giggles</a> }. \n\nWith our shared obsessions as bond, Kula will be contributing articles to Craven Maven from time to time, I hope you fall in love with her way as much as I have.\n\nFirst up, she natters on about one of my top five favourite things to consume - Ice Cream - and one of my top ten favourite things to do - analyze, analyze, analyze!','New Contributor at CravenMaven.com!','','inherit','open','open','','6250-revision','','','2012-02-29 12:46:04','2012-02-29 17:46:04','',6250,'http://cravenmaven.com/2012/02/6250-revision/',0,'revision','',0),(6254,1,'2012-02-29 12:46:48','2012-02-29 17:46:48','As a lover of food and comedy it is only inevitable that I am drawn to people and things that imbue these delicious \'flavours\'. One such person is Kula. Not only does she know her way around the kitchen { erm, chocolate truffles anyone?? } but she has the ability to make me near fall of my seat, in side-splitting laughter at her wonderful way with words. { She even caught the eye of the gals at <a href=\"http://hellogiggles.com/the-barbra-complex\">Hello Giggles</a> }. \r\n\r\nWith our shared obsessions as bond, Kula will be contributing articles to Craven Maven from time to time, I hope you fall in love with her way as much as I have.\r\n\r\nFirst up, she natters on about one of my top five favourite things to consume - Ice Cream - and one of my top ten favourite things to do - analyze, analyze, analyze!','New Contributor at Craven Maven!','','inherit','open','open','','6250-revision-4','','','2012-02-29 12:46:48','2012-02-29 17:46:48','',6250,'http://cravenmaven.com/2012/02/6250-revision-4/',0,'revision','',0),(6252,1,'2012-02-29 12:46:14','2012-02-29 17:46:14','As a lover of food and comedy it is only inevitable that I am drawn to people and things that imbue these delicious \'flavours\'. One such person is Kula. Not only does she know her way around the kitchen { erm, chocolate truffles anyone?? } but she has the ability to make me near fall of my seat, in side-splitting laughter at her wonderful way with words. { She even caught the eye of the gals at <a href=\"http://hellogiggles.com/the-barbra-complex\">Hello Giggles</a> }. \r\n\r\nWith our shared obsessions as bond, Kula will be contributing articles to Craven Maven from time to time, I hope you fall in love with her way as much as I have.\r\n\r\nFirst up, she natters on about one of my top five favourite things to consume - Ice Cream - and one of my top ten favourite things to do - analyze, analyze, analyze!','New Contributor at CravenMaven.com!','','inherit','open','open','','6250-revision-2','','','2012-02-29 12:46:14','2012-02-29 17:46:14','',6250,'http://cravenmaven.com/2012/02/6250-revision-2/',0,'revision','',0),(6253,1,'2012-02-29 12:46:29','2012-02-29 17:46:29','As a lover of food and comedy it is only inevitable that I am drawn to people and things that imbue these delicious \'flavours\'. One such person is Kula. Not only does she know her way around the kitchen { erm, chocolate truffles anyone?? } but she has the ability to make me near fall of my seat, in side-splitting laughter at her wonderful way with words. { She even caught the eye of the gals at <a href=\"http://hellogiggles.com/the-barbra-complex\">Hello Giggles</a> }. \r\n\r\nWith our shared obsessions as bond, Kula will be contributing articles to Craven Maven from time to time, I hope you fall in love with her way as much as I have.\r\n\r\nFirst up, she natters on about one of my top five favourite things to consume - Ice Cream - and one of my top ten favourite things to do - analyze, analyze, analyze!','New Contributor at CravenMaven.com!','','inherit','open','open','','6250-revision-3','','','2012-02-29 12:46:29','2012-02-29 17:46:29','',6250,'http://cravenmaven.com/2012/02/6250-revision-3/',0,'revision','',0),(6255,1,'2012-02-29 12:47:59','2012-02-29 17:47:59','As a lover of food and comedy it is only inevitable that I am drawn to people and things that imbue these delicious \'flavours\'. One such person is Kula. Not only does she know her way around the kitchen { erm, chocolate truffles anyone?? } but she has the ability to make me near fall of my seat, in side-splitting laughter at her wonderful way with words. { She even caught the eye of the gals at <a href=\"http://hellogiggles.com/the-barbra-complex\">Hello Giggles</a> }. \r\n\r\nWith our shared obsessions as bond, Kula will be contributing articles to Craven Maven from time to time, I hope you fall in love with her way as much as I have.\r\n\r\nFirst up, she natters on about one of my top five favourite things to consume - Ice Cream - and one of my top ten favourite things to do - analyze, analyze, analyze!','New Contributor at Craven Maven!','','inherit','open','open','','6250-revision-5','','','2012-02-29 12:47:59','2012-02-29 17:47:59','',6250,'http://cravenmaven.com/2012/02/6250-revision-5/',0,'revision','',0),(6256,1,'2012-02-29 12:49:04','2012-02-29 17:49:04','<em>As a lover of food and comedy it is only inevitable that I am drawn to people and things that imbue these delicious \'flavours\'. One such person is Kula. Not only does she know her way around the kitchen { erm, chocolate truffles anyone?? } but she has the ability to make me near fall of my seat, in side-splitting laughter at her wonderful way with words. { She even caught the eye of the gals at <a href=\"http://hellogiggles.com/the-barbra-complex\">Hello Giggles</a> }. \r\n\r\nWith our shared obsessions as bond, Kula will be contributing articles to Craven Maven from time to time, I hope you fall in love with her way as much as I have.\r\n\r\nFirst up, she natters on about one of my top five favourite things to consume - Ice Cream - and one of my top ten favourite things to do - analyze, analyze, analyze!</em>','New Contributor at Craven Maven!','','inherit','open','open','','6250-revision-6','','','2012-02-29 12:49:04','2012-02-29 17:49:04','',6250,'http://cravenmaven.com/2012/02/6250-revision-6/',0,'revision','',0),(6257,1,'2012-02-29 12:50:58','2012-02-29 17:50:58','<em>\r\nAs a lover of food and comedy it is only inevitable that I am drawn to people and things that imbue these delicious \'flavours\'. One such person is Kula. Not only does she know her way around the kitchen { erm, chocolate truffles anyone?? } but she has the ability to make me near fall of my seat, in side-splitting laughter at her wonderful way with words. { She even caught the eye of the gals at <a href=\"http://hellogiggles.com/the-barbra-complex\">Hello Giggles</a> }. \r\n\r\nWith our shared obsessions as bond, Kula will be contributing articles to Craven Maven from time to time, I hope you fall in love with her way as much as I have.\r\n\r\nFirst up, she natters on about one of my top five favourite things to consume - Ice Cream - and one of my top ten favourite things to do - analyze, analyze, analyze!</em>','A new contributor at Craven Maven!','','inherit','open','open','','6250-revision-7','','','2012-02-29 12:50:58','2012-02-29 17:50:58','',6250,'http://cravenmaven.com/2012/02/6250-revision-7/',0,'revision','',0),(6258,1,'2012-02-29 12:51:38','2012-02-29 17:51:38','<em>\r\nAs a lover of food and comedy it is only inevitable that I am drawn to people and things that imbue these delicious \'flavours\'. One such person is Kula. Not only does she know her way around the kitchen { erm, chocolate truffles anyone?? } but she has the ability to make me near fall of my seat, in side-splitting laughter at her wonderful way with words. { She even caught the eye of the gals at <a href=\"http://hellogiggles.com/the-barbra-complex\">Hello Giggles</a> }. \r\n\r\nWith our shared obsessions as bond, Kula will be contributing articles to Craven Maven from time to time, I hope you fall in love with her way as much as I have.\r\n\r\nLater today keep your eyes peeled for her first post. Kula natters on about one of my top five favourite things to consume - Ice Cream - and one of my top ten favourite things to do - analyze, analyze, analyze!</em>','A new contributor at Craven Maven!','','inherit','open','open','','6250-revision-8','','','2012-02-29 12:51:38','2012-02-29 17:51:38','',6250,'http://cravenmaven.com/2012/02/6250-revision-8/',0,'revision','',0),(6259,1,'2012-02-29 12:51:39','2012-02-29 17:51:39','<em>\r\nAs a lover of food and comedy it is only inevitable that I am drawn to people and things that imbue these delicious \'flavours\'. One such person is Kula. Not only does she know her way around the kitchen { erm, chocolate truffles anyone?? } but she has the ability to make me near fall of my seat, in side-splitting laughter at her wonderful way with words. { She even caught the eye of the gals at <a href=\"http://hellogiggles.com/the-barbra-complex\">Hello Giggles</a> }. \r\n\r\nWith our shared obsessions as bond, Kula will be contributing articles to Craven Maven from time to time, I hope you fall in love with her way as much as I have.\r\n\r\nLater today keep your eyes peeled for her first post. Kula natters on about one of my top five favourite things to consume - Ice Cream - and one of my top ten favourite things to do - analyze, analyze, analyze!</em>','A new contributor at Craven Maven!','','inherit','open','open','','6250-revision-9','','','2012-02-29 12:51:39','2012-02-29 17:51:39','',6250,'http://cravenmaven.com/2012/02/6250-revision-9/',0,'revision','',0),(6260,1,'2012-02-29 12:52:25','2012-02-29 17:52:25','<em>\r\nAs a lover of food and comedy it is only inevitable that I am drawn to people and things that imbue these delicious \'flavours\'. One such person is Kula. Not only does she know her way around the kitchen { erm, chocolate truffles anyone?? } but she has the ability to make me near fall of my seat, in side-splitting laughter at her wonderful way with words. { She even caught the eye of the gals at <a href=\"http://hellogiggles.com/the-barbra-complex\">Hello Giggles</a> }. \r\n\r\nWith our shared obsessions as bond, Kula will be contributing articles to Craven Maven from time to time. I hope you fall in love with her way as much as I have.\r\n\r\nLater today keep your eyes peeled for her first post. She natters on about one of my top five favourite things to consume - Ice Cream - and one of my top ten favourite things to do - analyze, analyze, analyze!</em>','A new contributor at Craven Maven!','','inherit','open','open','','6250-revision-10','','','2012-02-29 12:52:25','2012-02-29 17:52:25','',6250,'http://cravenmaven.com/2012/02/6250-revision-10/',0,'revision','',0),(6261,1,'2012-02-29 13:45:56','2012-02-29 18:45:56','by <a href=\"mailto:kulamckula@gmail.com\">Kula</a>\r\n\r\nThere is an old adage that simply states, \"you are what you eat\". A mere five humble little words have the power to define us right to our very cores. What is at your core? Are you made up of a Nutella, blueberry, salmon existence? Or do you lean more to the side of Ramen noodles and frozen burritos? I personally LOVE comparing people to food. If you spend more than 40 minutes with me there is a high probability of me sharing my \"Pickles and Mayonnaise Theory\" with you. Laugh all you want, but I have done enough field research and meticulous studying, and am proud to say that I have this theory down to a science. It will soon be taking over the world. I don\'t like to brag on myself, but let\'s just say that I can spot a \"Bread&Butter-Pickle-Eater\" a mile away! \r\n\r\nPlease, don\'t be jealous of this talent, we all contain special powers, this just happens to be mine.  Now putting the pickles on the shelf for a moment, I have stumbled onto yet another food that allows us into the brain of the eater, and BONUS, offers a guided tour of what makes up that lovely creature. Nothing can quite open up the person within and spill all it\'s juicy secrets like that of a famous frozen treat. Whether soft serve, scoop service, late night pints, or sundaes a plenty....show me your ice cream and I\'ll tell you what kind of person you are!\r\n\r\nNow in the interest of full disclosure, I am not a scientist researcher of human behavioral patterns. What are those people called? Do they even have a name/title? See, the very fact that I don\'t even know what they are called proves I have no doctorates on my walls to back up my misplaced ramblings and theories. I am a people watcher people! Some may call this \"snoopy\" but I just claim to be observant. In addition, I am a life long investor and lover of the type of food group that always catches a bad rep, That being the misunderstood so called \"junk food\". Thanks to my father, I have this imprinted notion, that a meal is never done unless finished off with something sweet. Enter stage right: ice cream!  \r\n\r\n<strong>Flavor: Vanilla</strong>\r\n<em>Let\'s start with the basics shall we? A clean and classic taste. I picture a Vanilla society soiree to be that of 18th century dance and feast. White gloves, ribbon, and brandy-oh my!  Mr. Darcy and Elizabeth would be the prom king of queen.</em>\r\n\r\nI would assume that most would have the feeling \"Vanilla?!?! Can you saying SNOOZE FEST!!\" And, if I\'m being a 100% honest, I once felt the same way, good sirs and madams. I decided I needed to take a deeper, unbiased look into this flavor. Taking a survey of those for whom vanilla is their go-to choice, I have come to this conclusion: vanilla lovers are soft, simple, calm, classic individuals (do not count Vanilla Ice in this, I think he was forever banned from this club). They don\'t need a whole lot of fluff in life and they don\'t let things ruffle their feathers. But they have this confidence about them. Linking this to the flavor itself, which plays the foundation for hundreds of other flavors and toppings, it is a strong base, one you can count on. Same for the people behind the flavor, they might choose to play in the background a bit more, but they get the job done and you can rely on them. They also seem to be unbelievably organized. (Side-note: my roommate is a member of the vanilla fan club and it is almost painful to me how she just ALWAYS seems to know where EVERYTHING is that she is looking for. Pfft!)\r\n\r\n<strong>Flavor: Chocolate</strong>\r\n<em>Rich and decadent to the taste-buds. Every occasion calls for chocolate! Example: what is Bill Nye the Science Guy doing at this book club for Eat, Pray, Love? Oh, there is a chocolate fountain! (And he secretly wants to dish over what David must of looked like!!!)</em>\r\n\r\nAh, chocolate, just when I thought I could not adore you more you go out and have a whole movie with Johnny Depp advertise your goodness! Can anything quite satisfy a deep craving that sweeps over you unannounced like that of a good piece of chocolate? Let me help you with that. The answer is NO! Even though it seems almost improbable, unnatural, and completely other-worldly, (spoiler alert), there are some out there that do not care for the taste that can at times make all your problems disappear if but for a moment. That is why my fellow ‘Chocolateers’ ( I just made that up!) hold a special place in my heart. Those who enjoy a simple cone filled with the sweet and non flashy flavor usually tend to be fun-loving, strong, nurturing, passionate people (if you couldn\'t tell, my mother is a Chocolate girl). \r\n\r\nChocolate forms bonds. Whether in cookies or relationships. It is universal. It fits in with anybody and everybody. Chocolate with an apple? Peanut Butter? Potato Chip? Bacon? Sure! It is a skilled conversationalist, because it comes in some many forms. Sauce. Fudge. Bars. Pieces. Sprinkles! Options are limitless. It makes you feel like even though today was the absolute pits, someone has got your back, and that it\'s all going to be okay. \r\n\r\nThank goodness for those in Spain who saw the cocoa bean\'s worth after Christopher Columbus failed to see it\'s value!\r\n\r\n<strong>Flavor: Fruit</strong>\r\n<em>The stuff that grows on trees and vines and have a lot of nutritional value, antioxidants and vitamins. They are better than vegetables because they are sweet, not bitter. Just like their fanclub!</em>\r\n\r\nLet\'s throw a little healthiness into the mix shall we? Let\'s talk about Fruit baby! Let\'s talk about you and me! No wait. On second thought, yeah, let\'s just stick to the fruit. Strawberry, black cherry, or sherbets are definitely not every one\'s cup of tea, or scoop of preference! I feel as if these flavors may get over looked, as do their consumers. Fruit people are sweet, loyal, independent, non dramatic humans. I feel like they always seem to be giggling, and they are never the ones to initiate some type of conflict. They do not require too much attention, and I think we can all be a little bit better about reminding them how much we appreciate them! (I\'m looking at you Vanilla and Chocolate for your other partner in the Neapolitan mix! Show Strawberry some love!).\r\n\r\nSo which one are you?! \r\n\r\n<strong><em>Check back tomorrow for three more revealing flavors and the conclusion to this ahh, very scientifically accurate analysis of Ice Cream personas!</em></strong>','You Want to Know Who I Am? Check My Freezer!','','publish','open','open','','you-want-to-know-who-i-am-check-my-freezer','','','2012-02-29 13:07:25','2012-02-29 18:07:25','',0,'http://cravenmaven.com/?p=6261',0,'post','',6),(6262,1,'2012-02-29 12:55:37','2012-02-29 17:55:37','','You Want to Know Who I Am? Check My Freezer','','inherit','open','open','','6261-revision','','','2012-02-29 12:55:37','2012-02-29 17:55:37','',6261,'http://cravenmaven.com/2012/02/6261-revision/',0,'revision','',0),(6263,1,'2012-02-29 12:57:12','2012-02-29 17:57:12','There is an old adage that simply states, \"you are what you eat\". A mere five humble little words have the power to define us right to our very cores. What is at your core? Are you made up of a Nutella, blueberry, salmon existence? Or do you lean more to the side of Ramen noodles and frozen burritos? I personally LOVE comparing people to food. If you spend more than 40 minutes with me there is a high probability of me sharing my \"Pickles and Mayonnaise Theory\" with you. Laugh all you want, but I have done enough field research and meticulous studying, and am proud to say that I have this theory down to a science. It will soon be taking over the world. I don\'t like to brag on myself, but let\'s just say that I can spot a \"Bread&Butter-Pickle-Eater\" a mile away! Please, don\'t be jealous of this talent, we all contain special powers, this just happens to be mine.  Now putting the pickles on the shelf for a moment, I have stumbled onto yet another food that allows us into the brain of the eater, and BONUS, offers a guided tour of what makes up that lovely creature. Nothing can quite open up the person within and spill all it\'s juicy secrets like that of a famous frozen treat. Whether soft serve, scoop service, late night pints, or sundaes a plenty....show me your ice cream and I\'ll tell you what kind of person you are!\n\nNow in the interest of full disclosure, I am not a scientist researcher of human behavioral patterns. What are those people called? Do they even have a name/title? See, the very fact that I don\'t even know what they are called proves I have no doctorates on my walls to back up my misplaced ramblings and theories. I am a people watcher people! Some may call this \"snoopy\" but I just claim to be observant. In addition, I am a life long investor and lover of the type of food group that always catches a bad rep, That being the misunderstood so called \"junk food\". Thanks to my father, I have this imprinted notion, that a meal is never done unless finished off with something sweet. Enter stage right: ice cream!  \n\n<strong>Flavor: Vanilla</strong>\nLet\'s start with the basics shall we? A clean and classic taste. I picture a Vanilla society soiree to be that of 18th century dance and feast. White gloves, ribbon, and brandy-oh my!  Mr. Darcy and Elizabeth would be the prom king of queen.\n\nI would assume that most would have the feeling \"Vanilla?!?! Can you saying SNOOZE FEST!!\" And, if I\'m being a 100% honest, I once felt the same way, good sirs and madams. I decided I needed to take a deeper, unbiased look into this flavor. Taking a survey of those for whom Vanilla is their go-to choice, I have come to this conclusion: Vanilla lovers are soft, simple, calm, classic individuals (do not count Vanilla Ice in this, I think he was forever banned from this club). They don\'t need a whole lot of fluff in life and they don\'t let things ruffle their feathers. But they have this confidence about them. Linking this to the flavor itself, which plays the foundation for hundreds of other flavors and toppings, it is a strong base, one you can count on. Same for the people behind the flavor, they might choose to play in the background a bit more, but they get the job done and you can rely on them. They also seem to be unbelievably organized. (Side-note: my roommate is a member of the Vanilla fan club and it is almost painful to me how she just ALWAYS seems to know where EVERYTHING is that she is looking for. Pfft!)\n\n<strong>Flavor: Chocolate</strong>\nRich and decadent to the taste-buds. Every occasion calls for chocolate! Example: what is Bill Nye the Science Guy doing at this book club for Eat, Pray, Love? Oh, there is a chocolate fountain! (And he secretly wants to dish over what David must of looked like!!!)\n\nAh, Chocolate, just when I thought I could not adore you more you go out and have a whole movie with Johnny Depp advertise your goodness! Can anything quite satisfy a deep craving that sweeps over you unannounced like that of a good piece of chocolate? Let me help you with that. The answer is NO! Even though it seems almost improbable, unnatural, and completely other-worldly, (spoiler alert), there are some out there that do not care for the taste that can at times make all your problems disappear if but for a moment. That is why my fellow ‘Chocolateers’ ( I just made that up!) hold a special place in my heart. Those who enjoy a simple cone filled with the sweet and non flashy flavor usually tend to be fun-loving, strong, nurturing, passionate people (if you couldn\'t tell, my mother is a Chocolate girl). Chocolate forms bonds. Whether in cookies or relationships. It is universal. It fits in with anybody and everybody. Chocolate with an apple? Peanut Butter? Potato Chip? Bacon? Sure! It is a skilled conversationalist, because it comes in some many forms. Sauce. Fudge. Bars. Pieces. Sprinkles! Options are limitless. It makes you feel like even though today was the absolute pits, someone has got your back, and that it\'s all going to be okay. Thank goodness for those in Spain who saw the cocoa bean\'s worth after Christopher Columbus failed to see it\'s value!\n\n<strong>Flavor: Fruit</strong>\nThe stuff that grows on trees and vines and have a lot of nutritional value, antioxidants and vitamins. They are better than vegetables because they are sweet, not bitter. Just like their fanclub!\n\nLet\'s throw a little healthiness into the mix shall we? Let\'s talk about Fruit baby! Let\'s talk about you and me! No wait. On second thought, yeah, let\'s just stick to the fruit. Strawberry, Black Cherry, or Sherbets are definitely not every one\'s cup of tea, or scoop of preference! I feel as if these flavors may get over looked, as do their consumers. Fruit people are sweet, loyal, independent, non dramatic humans. I feel like they always seem to be giggling, and they are never the ones to initiate some type of conflict. They do not require too much attention, and I think we can all be a little bit better about reminding them how much we appreciate them! (I\'m looking at you Vanilla and Chocolate for your other partner in the Neapolitan mix! Show Strawberry some love!) \n\n<em>Check back tomorrow for three more revealing flavors!</em>','You Want to Know Who I Am? Check My Freezer!','','inherit','open','open','','6261-revision-2','','','2012-02-29 12:57:12','2012-02-29 17:57:12','',6261,'http://cravenmaven.com/2012/02/6261-revision-2/',0,'revision','',0),(6264,1,'2012-02-29 12:58:15','2012-02-29 17:58:15','Contributed by Kula\r\n\r\nThere is an old adage that simply states, \"you are what you eat\". A mere five humble little words have the power to define us right to our very cores. What is at your core? Are you made up of a Nutella, blueberry, salmon existence? Or do you lean more to the side of Ramen noodles and frozen burritos? I personally LOVE comparing people to food. If you spend more than 40 minutes with me there is a high probability of me sharing my \"Pickles and Mayonnaise Theory\" with you. Laugh all you want, but I have done enough field research and meticulous studying, and am proud to say that I have this theory down to a science. It will soon be taking over the world. I don\'t like to brag on myself, but let\'s just say that I can spot a \"Bread&Butter-Pickle-Eater\" a mile away! Please, don\'t be jealous of this talent, we all contain special powers, this just happens to be mine.  Now putting the pickles on the shelf for a moment, I have stumbled onto yet another food that allows us into the brain of the eater, and BONUS, offers a guided tour of what makes up that lovely creature. Nothing can quite open up the person within and spill all it\'s juicy secrets like that of a famous frozen treat. Whether soft serve, scoop service, late night pints, or sundaes a plenty....show me your ice cream and I\'ll tell you what kind of person you are!\r\n\r\nNow in the interest of full disclosure, I am not a scientist researcher of human behavioral patterns. What are those people called? Do they even have a name/title? See, the very fact that I don\'t even know what they are called proves I have no doctorates on my walls to back up my misplaced ramblings and theories. I am a people watcher people! Some may call this \"snoopy\" but I just claim to be observant. In addition, I am a life long investor and lover of the type of food group that always catches a bad rep, That being the misunderstood so called \"junk food\". Thanks to my father, I have this imprinted notion, that a meal is never done unless finished off with something sweet. Enter stage right: ice cream!  \r\n\r\n<strong>Flavor: Vanilla</strong>\r\nLet\'s start with the basics shall we? A clean and classic taste. I picture a Vanilla society soiree to be that of 18th century dance and feast. White gloves, ribbon, and brandy-oh my!  Mr. Darcy and Elizabeth would be the prom king of queen.\r\n\r\nI would assume that most would have the feeling \"Vanilla?!?! Can you saying SNOOZE FEST!!\" And, if I\'m being a 100% honest, I once felt the same way, good sirs and madams. I decided I needed to take a deeper, unbiased look into this flavor. Taking a survey of those for whom Vanilla is their go-to choice, I have come to this conclusion: Vanilla lovers are soft, simple, calm, classic individuals (do not count Vanilla Ice in this, I think he was forever banned from this club). They don\'t need a whole lot of fluff in life and they don\'t let things ruffle their feathers. But they have this confidence about them. Linking this to the flavor itself, which plays the foundation for hundreds of other flavors and toppings, it is a strong base, one you can count on. Same for the people behind the flavor, they might choose to play in the background a bit more, but they get the job done and you can rely on them. They also seem to be unbelievably organized. (Side-note: my roommate is a member of the Vanilla fan club and it is almost painful to me how she just ALWAYS seems to know where EVERYTHING is that she is looking for. Pfft!)\r\n\r\n<strong>Flavor: Chocolate</strong>\r\nRich and decadent to the taste-buds. Every occasion calls for chocolate! Example: what is Bill Nye the Science Guy doing at this book club for Eat, Pray, Love? Oh, there is a chocolate fountain! (And he secretly wants to dish over what David must of looked like!!!)\r\n\r\nAh, Chocolate, just when I thought I could not adore you more you go out and have a whole movie with Johnny Depp advertise your goodness! Can anything quite satisfy a deep craving that sweeps over you unannounced like that of a good piece of chocolate? Let me help you with that. The answer is NO! Even though it seems almost improbable, unnatural, and completely other-worldly, (spoiler alert), there are some out there that do not care for the taste that can at times make all your problems disappear if but for a moment. That is why my fellow ‘Chocolateers’ ( I just made that up!) hold a special place in my heart. Those who enjoy a simple cone filled with the sweet and non flashy flavor usually tend to be fun-loving, strong, nurturing, passionate people (if you couldn\'t tell, my mother is a Chocolate girl). Chocolate forms bonds. Whether in cookies or relationships. It is universal. It fits in with anybody and everybody. Chocolate with an apple? Peanut Butter? Potato Chip? Bacon? Sure! It is a skilled conversationalist, because it comes in some many forms. Sauce. Fudge. Bars. Pieces. Sprinkles! Options are limitless. It makes you feel like even though today was the absolute pits, someone has got your back, and that it\'s all going to be okay. Thank goodness for those in Spain who saw the cocoa bean\'s worth after Christopher Columbus failed to see it\'s value!\r\n\r\n<strong>Flavor: Fruit</strong>\r\nThe stuff that grows on trees and vines and have a lot of nutritional value, antioxidants and vitamins. They are better than vegetables because they are sweet, not bitter. Just like their fanclub!\r\n\r\nLet\'s throw a little healthiness into the mix shall we? Let\'s talk about Fruit baby! Let\'s talk about you and me! No wait. On second thought, yeah, let\'s just stick to the fruit. Strawberry, Black Cherry, or Sherbets are definitely not every one\'s cup of tea, or scoop of preference! I feel as if these flavors may get over looked, as do their consumers. Fruit people are sweet, loyal, independent, non dramatic humans. I feel like they always seem to be giggling, and they are never the ones to initiate some type of conflict. They do not require too much attention, and I think we can all be a little bit better about reminding them how much we appreciate them! (I\'m looking at you Vanilla and Chocolate for your other partner in the Neapolitan mix! Show Strawberry some love!) \r\n\r\n<em>Check back tomorrow for three more revealing flavors!</em>','You Want to Know Who I Am? Check My Freezer!','','inherit','open','open','','6261-revision-3','','','2012-02-29 12:58:15','2012-02-29 17:58:15','',6261,'http://cravenmaven.com/2012/02/6261-revision-3/',0,'revision','',0),(6265,1,'2012-02-29 12:58:30','2012-02-29 17:58:30','Contributed by Kula\r\n\r\nThere is an old adage that simply states, \"you are what you eat\". A mere five humble little words have the power to define us right to our very cores. What is at your core? Are you made up of a Nutella, blueberry, salmon existence? Or do you lean more to the side of Ramen noodles and frozen burritos? I personally LOVE comparing people to food. If you spend more than 40 minutes with me there is a high probability of me sharing my \"Pickles and Mayonnaise Theory\" with you. Laugh all you want, but I have done enough field research and meticulous studying, and am proud to say that I have this theory down to a science. It will soon be taking over the world. I don\'t like to brag on myself, but let\'s just say that I can spot a \"Bread&Butter-Pickle-Eater\" a mile away! Please, don\'t be jealous of this talent, we all contain special powers, this just happens to be mine.  Now putting the pickles on the shelf for a moment, I have stumbled onto yet another food that allows us into the brain of the eater, and BONUS, offers a guided tour of what makes up that lovely creature. Nothing can quite open up the person within and spill all it\'s juicy secrets like that of a famous frozen treat. Whether soft serve, scoop service, late night pints, or sundaes a plenty....show me your ice cream and I\'ll tell you what kind of person you are!\r\n\r\nNow in the interest of full disclosure, I am not a scientist researcher of human behavioral patterns. What are those people called? Do they even have a name/title? See, the very fact that I don\'t even know what they are called proves I have no doctorates on my walls to back up my misplaced ramblings and theories. I am a people watcher people! Some may call this \"snoopy\" but I just claim to be observant. In addition, I am a life long investor and lover of the type of food group that always catches a bad rep, That being the misunderstood so called \"junk food\". Thanks to my father, I have this imprinted notion, that a meal is never done unless finished off with something sweet. Enter stage right: ice cream!  \r\n\r\n<strong>Flavor: Vanilla</strong>\r\nLet\'s start with the basics shall we? A clean and classic taste. I picture a Vanilla society soiree to be that of 18th century dance and feast. White gloves, ribbon, and brandy-oh my!  Mr. Darcy and Elizabeth would be the prom king of queen.\r\n\r\nI would assume that most would have the feeling \"Vanilla?!?! Can you saying SNOOZE FEST!!\" And, if I\'m being a 100% honest, I once felt the same way, good sirs and madams. I decided I needed to take a deeper, unbiased look into this flavor. Taking a survey of those for whom Vanilla is their go-to choice, I have come to this conclusion: Vanilla lovers are soft, simple, calm, classic individuals (do not count Vanilla Ice in this, I think he was forever banned from this club). They don\'t need a whole lot of fluff in life and they don\'t let things ruffle their feathers. But they have this confidence about them. Linking this to the flavor itself, which plays the foundation for hundreds of other flavors and toppings, it is a strong base, one you can count on. Same for the people behind the flavor, they might choose to play in the background a bit more, but they get the job done and you can rely on them. They also seem to be unbelievably organized. (Side-note: my roommate is a member of the Vanilla fan club and it is almost painful to me how she just ALWAYS seems to know where EVERYTHING is that she is looking for. Pfft!)\r\n\r\n<strong>Flavor: Chocolate</strong>\r\nRich and decadent to the taste-buds. Every occasion calls for chocolate! Example: what is Bill Nye the Science Guy doing at this book club for Eat, Pray, Love? Oh, there is a chocolate fountain! (And he secretly wants to dish over what David must of looked like!!!)\r\n\r\nAh, Chocolate, just when I thought I could not adore you more you go out and have a whole movie with Johnny Depp advertise your goodness! Can anything quite satisfy a deep craving that sweeps over you unannounced like that of a good piece of chocolate? Let me help you with that. The answer is NO! Even though it seems almost improbable, unnatural, and completely other-worldly, (spoiler alert), there are some out there that do not care for the taste that can at times make all your problems disappear if but for a moment. That is why my fellow ‘Chocolateers’ ( I just made that up!) hold a special place in my heart. Those who enjoy a simple cone filled with the sweet and non flashy flavor usually tend to be fun-loving, strong, nurturing, passionate people (if you couldn\'t tell, my mother is a Chocolate girl). Chocolate forms bonds. Whether in cookies or relationships. It is universal. It fits in with anybody and everybody. Chocolate with an apple? Peanut Butter? Potato Chip? Bacon? Sure! It is a skilled conversationalist, because it comes in some many forms. Sauce. Fudge. Bars. Pieces. Sprinkles! Options are limitless. It makes you feel like even though today was the absolute pits, someone has got your back, and that it\'s all going to be okay. Thank goodness for those in Spain who saw the cocoa bean\'s worth after Christopher Columbus failed to see it\'s value!\r\n\r\n<strong>Flavor: Fruit</strong>\r\nThe stuff that grows on trees and vines and have a lot of nutritional value, antioxidants and vitamins. They are better than vegetables because they are sweet, not bitter. Just like their fanclub!\r\n\r\nLet\'s throw a little healthiness into the mix shall we? Let\'s talk about Fruit baby! Let\'s talk about you and me! No wait. On second thought, yeah, let\'s just stick to the fruit. Strawberry, Black Cherry, or Sherbets are definitely not every one\'s cup of tea, or scoop of preference! I feel as if these flavors may get over looked, as do their consumers. Fruit people are sweet, loyal, independent, non dramatic humans. I feel like they always seem to be giggling, and they are never the ones to initiate some type of conflict. They do not require too much attention, and I think we can all be a little bit better about reminding them how much we appreciate them! (I\'m looking at you Vanilla and Chocolate for your other partner in the Neapolitan mix! Show Strawberry some love!) \r\n\r\n<em>Check back tomorrow for three more revealing flavors!</em>','You Want to Know Who I Am? Check My Freezer!','','inherit','open','open','','6261-revision-4','','','2012-02-29 12:58:30','2012-02-29 17:58:30','',6261,'http://cravenmaven.com/2012/02/6261-revision-4/',0,'revision','',0),(6266,1,'2012-02-29 13:00:49','2012-02-29 18:00:49','by <a href=\"mailto:kulamckula@gmail.com\">Kula</a>\r\n\r\nThere is an old adage that simply states, \"you are what you eat\". A mere five humble little words have the power to define us right to our very cores. What is at your core? Are you made up of a Nutella, blueberry, salmon existence? Or do you lean more to the side of Ramen noodles and frozen burritos? I personally LOVE comparing people to food. If you spend more than 40 minutes with me there is a high probability of me sharing my \"Pickles and Mayonnaise Theory\" with you. Laugh all you want, but I have done enough field research and meticulous studying, and am proud to say that I have this theory down to a science. It will soon be taking over the world. I don\'t like to brag on myself, but let\'s just say that I can spot a \"Bread&Butter-Pickle-Eater\" a mile away! Please, don\'t be jealous of this talent, we all contain special powers, this just happens to be mine.  Now putting the pickles on the shelf for a moment, I have stumbled onto yet another food that allows us into the brain of the eater, and BONUS, offers a guided tour of what makes up that lovely creature. Nothing can quite open up the person within and spill all it\'s juicy secrets like that of a famous frozen treat. Whether soft serve, scoop service, late night pints, or sundaes a plenty....show me your ice cream and I\'ll tell you what kind of person you are!\r\n\r\nNow in the interest of full disclosure, I am not a scientist researcher of human behavioral patterns. What are those people called? Do they even have a name/title? See, the very fact that I don\'t even know what they are called proves I have no doctorates on my walls to back up my misplaced ramblings and theories. I am a people watcher people! Some may call this \"snoopy\" but I just claim to be observant. In addition, I am a life long investor and lover of the type of food group that always catches a bad rep, That being the misunderstood so called \"junk food\". Thanks to my father, I have this imprinted notion, that a meal is never done unless finished off with something sweet. Enter stage right: ice cream!  \r\n\r\n<strong>Flavor: Vanilla</strong>\r\nLet\'s start with the basics shall we? A clean and classic taste. I picture a Vanilla society soiree to be that of 18th century dance and feast. White gloves, ribbon, and brandy-oh my!  Mr. Darcy and Elizabeth would be the prom king of queen.\r\n\r\nI would assume that most would have the feeling \"Vanilla?!?! Can you saying SNOOZE FEST!!\" And, if I\'m being a 100% honest, I once felt the same way, good sirs and madams. I decided I needed to take a deeper, unbiased look into this flavor. Taking a survey of those for whom Vanilla is their go-to choice, I have come to this conclusion: Vanilla lovers are soft, simple, calm, classic individuals (do not count Vanilla Ice in this, I think he was forever banned from this club). They don\'t need a whole lot of fluff in life and they don\'t let things ruffle their feathers. But they have this confidence about them. Linking this to the flavor itself, which plays the foundation for hundreds of other flavors and toppings, it is a strong base, one you can count on. Same for the people behind the flavor, they might choose to play in the background a bit more, but they get the job done and you can rely on them. They also seem to be unbelievably organized. (Side-note: my roommate is a member of the Vanilla fan club and it is almost painful to me how she just ALWAYS seems to know where EVERYTHING is that she is looking for. Pfft!)\r\n\r\n<strong>Flavor: Chocolate</strong>\r\nRich and decadent to the taste-buds. Every occasion calls for chocolate! Example: what is Bill Nye the Science Guy doing at this book club for Eat, Pray, Love? Oh, there is a chocolate fountain! (And he secretly wants to dish over what David must of looked like!!!)\r\n\r\nAh, Chocolate, just when I thought I could not adore you more you go out and have a whole movie with Johnny Depp advertise your goodness! Can anything quite satisfy a deep craving that sweeps over you unannounced like that of a good piece of chocolate? Let me help you with that. The answer is NO! Even though it seems almost improbable, unnatural, and completely other-worldly, (spoiler alert), there are some out there that do not care for the taste that can at times make all your problems disappear if but for a moment. That is why my fellow ‘Chocolateers’ ( I just made that up!) hold a special place in my heart. Those who enjoy a simple cone filled with the sweet and non flashy flavor usually tend to be fun-loving, strong, nurturing, passionate people (if you couldn\'t tell, my mother is a Chocolate girl). Chocolate forms bonds. Whether in cookies or relationships. It is universal. It fits in with anybody and everybody. Chocolate with an apple? Peanut Butter? Potato Chip? Bacon? Sure! It is a skilled conversationalist, because it comes in some many forms. Sauce. Fudge. Bars. Pieces. Sprinkles! Options are limitless. It makes you feel like even though today was the absolute pits, someone has got your back, and that it\'s all going to be okay. Thank goodness for those in Spain who saw the cocoa bean\'s worth after Christopher Columbus failed to see it\'s value!\r\n\r\n<strong>Flavor: Fruit</strong>\r\nThe stuff that grows on trees and vines and have a lot of nutritional value, antioxidants and vitamins. They are better than vegetables because they are sweet, not bitter. Just like their fanclub!\r\n\r\nLet\'s throw a little healthiness into the mix shall we? Let\'s talk about Fruit baby! Let\'s talk about you and me! No wait. On second thought, yeah, let\'s just stick to the fruit. Strawberry, Black Cherry, or Sherbets are definitely not every one\'s cup of tea, or scoop of preference! I feel as if these flavors may get over looked, as do their consumers. Fruit people are sweet, loyal, independent, non dramatic humans. I feel like they always seem to be giggling, and they are never the ones to initiate some type of conflict. They do not require too much attention, and I think we can all be a little bit better about reminding them how much we appreciate them! (I\'m looking at you Vanilla and Chocolate for your other partner in the Neapolitan mix! Show Strawberry some love!) \r\n\r\n<em>Check back tomorrow for three more revealing flavors!</em>','You Want to Know Who I Am? Check My Freezer!','','inherit','open','open','','6261-revision-5','','','2012-02-29 13:00:49','2012-02-29 18:00:49','',6261,'http://cravenmaven.com/2012/02/6261-revision-5/',0,'revision','',0),(6267,1,'2012-02-29 13:00:50','2012-02-29 18:00:50','by <a href=\"mailto:kulamckula@gmail.com\">Kula</a>\r\n\r\nThere is an old adage that simply states, \"you are what you eat\". A mere five humble little words have the power to define us right to our very cores. What is at your core? Are you made up of a Nutella, blueberry, salmon existence? Or do you lean more to the side of Ramen noodles and frozen burritos? I personally LOVE comparing people to food. If you spend more than 40 minutes with me there is a high probability of me sharing my \"Pickles and Mayonnaise Theory\" with you. Laugh all you want, but I have done enough field research and meticulous studying, and am proud to say that I have this theory down to a science. It will soon be taking over the world. I don\'t like to brag on myself, but let\'s just say that I can spot a \"Bread&Butter-Pickle-Eater\" a mile away! Please, don\'t be jealous of this talent, we all contain special powers, this just happens to be mine.  Now putting the pickles on the shelf for a moment, I have stumbled onto yet another food that allows us into the brain of the eater, and BONUS, offers a guided tour of what makes up that lovely creature. Nothing can quite open up the person within and spill all it\'s juicy secrets like that of a famous frozen treat. Whether soft serve, scoop service, late night pints, or sundaes a plenty....show me your ice cream and I\'ll tell you what kind of person you are!\r\n\r\nNow in the interest of full disclosure, I am not a scientist researcher of human behavioral patterns. What are those people called? Do they even have a name/title? See, the very fact that I don\'t even know what they are called proves I have no doctorates on my walls to back up my misplaced ramblings and theories. I am a people watcher people! Some may call this \"snoopy\" but I just claim to be observant. In addition, I am a life long investor and lover of the type of food group that always catches a bad rep, That being the misunderstood so called \"junk food\". Thanks to my father, I have this imprinted notion, that a meal is never done unless finished off with something sweet. Enter stage right: ice cream!  \r\n\r\n<strong>Flavor: Vanilla</strong>\r\nLet\'s start with the basics shall we? A clean and classic taste. I picture a Vanilla society soiree to be that of 18th century dance and feast. White gloves, ribbon, and brandy-oh my!  Mr. Darcy and Elizabeth would be the prom king of queen.\r\n\r\nI would assume that most would have the feeling \"Vanilla?!?! Can you saying SNOOZE FEST!!\" And, if I\'m being a 100% honest, I once felt the same way, good sirs and madams. I decided I needed to take a deeper, unbiased look into this flavor. Taking a survey of those for whom Vanilla is their go-to choice, I have come to this conclusion: Vanilla lovers are soft, simple, calm, classic individuals (do not count Vanilla Ice in this, I think he was forever banned from this club). They don\'t need a whole lot of fluff in life and they don\'t let things ruffle their feathers. But they have this confidence about them. Linking this to the flavor itself, which plays the foundation for hundreds of other flavors and toppings, it is a strong base, one you can count on. Same for the people behind the flavor, they might choose to play in the background a bit more, but they get the job done and you can rely on them. They also seem to be unbelievably organized. (Side-note: my roommate is a member of the Vanilla fan club and it is almost painful to me how she just ALWAYS seems to know where EVERYTHING is that she is looking for. Pfft!)\r\n\r\n<strong>Flavor: Chocolate</strong>\r\nRich and decadent to the taste-buds. Every occasion calls for chocolate! Example: what is Bill Nye the Science Guy doing at this book club for Eat, Pray, Love? Oh, there is a chocolate fountain! (And he secretly wants to dish over what David must of looked like!!!)\r\n\r\nAh, Chocolate, just when I thought I could not adore you more you go out and have a whole movie with Johnny Depp advertise your goodness! Can anything quite satisfy a deep craving that sweeps over you unannounced like that of a good piece of chocolate? Let me help you with that. The answer is NO! Even though it seems almost improbable, unnatural, and completely other-worldly, (spoiler alert), there are some out there that do not care for the taste that can at times make all your problems disappear if but for a moment. That is why my fellow ‘Chocolateers’ ( I just made that up!) hold a special place in my heart. Those who enjoy a simple cone filled with the sweet and non flashy flavor usually tend to be fun-loving, strong, nurturing, passionate people (if you couldn\'t tell, my mother is a Chocolate girl). Chocolate forms bonds. Whether in cookies or relationships. It is universal. It fits in with anybody and everybody. Chocolate with an apple? Peanut Butter? Potato Chip? Bacon? Sure! It is a skilled conversationalist, because it comes in some many forms. Sauce. Fudge. Bars. Pieces. Sprinkles! Options are limitless. It makes you feel like even though today was the absolute pits, someone has got your back, and that it\'s all going to be okay. Thank goodness for those in Spain who saw the cocoa bean\'s worth after Christopher Columbus failed to see it\'s value!\r\n\r\n<strong>Flavor: Fruit</strong>\r\nThe stuff that grows on trees and vines and have a lot of nutritional value, antioxidants and vitamins. They are better than vegetables because they are sweet, not bitter. Just like their fanclub!\r\n\r\nLet\'s throw a little healthiness into the mix shall we? Let\'s talk about Fruit baby! Let\'s talk about you and me! No wait. On second thought, yeah, let\'s just stick to the fruit. Strawberry, Black Cherry, or Sherbets are definitely not every one\'s cup of tea, or scoop of preference! I feel as if these flavors may get over looked, as do their consumers. Fruit people are sweet, loyal, independent, non dramatic humans. I feel like they always seem to be giggling, and they are never the ones to initiate some type of conflict. They do not require too much attention, and I think we can all be a little bit better about reminding them how much we appreciate them! (I\'m looking at you Vanilla and Chocolate for your other partner in the Neapolitan mix! Show Strawberry some love!) \r\n\r\n<em>Check back tomorrow for three more revealing flavors!</em>','You Want to Know Who I Am? Check My Freezer!','','inherit','open','open','','6261-revision-6','','','2012-02-29 13:00:50','2012-02-29 18:00:50','',6261,'http://cravenmaven.com/2012/02/6261-revision-6/',0,'revision','',0),(6268,1,'2012-02-29 13:01:38','2012-02-29 18:01:38','by <a href=\"mailto:kulamckula@gmail.com\">Kula</a>\r\n\r\nThere is an old adage that simply states, \"you are what you eat\". A mere five humble little words have the power to define us right to our very cores. What is at your core? Are you made up of a Nutella, blueberry, salmon existence? Or do you lean more to the side of Ramen noodles and frozen burritos? I personally LOVE comparing people to food. If you spend more than 40 minutes with me there is a high probability of me sharing my \"Pickles and Mayonnaise Theory\" with you. Laugh all you want, but I have done enough field research and meticulous studying, and am proud to say that I have this theory down to a science. It will soon be taking over the world. I don\'t like to brag on myself, but let\'s just say that I can spot a \"Bread&Butter-Pickle-Eater\" a mile away! \r\n\r\nPlease, don\'t be jealous of this talent, we all contain special powers, this just happens to be mine.  Now putting the pickles on the shelf for a moment, I have stumbled onto yet another food that allows us into the brain of the eater, and BONUS, offers a guided tour of what makes up that lovely creature. Nothing can quite open up the person within and spill all it\'s juicy secrets like that of a famous frozen treat. Whether soft serve, scoop service, late night pints, or sundaes a plenty....show me your ice cream and I\'ll tell you what kind of person you are!\r\n\r\nNow in the interest of full disclosure, I am not a scientist researcher of human behavioral patterns. What are those people called? Do they even have a name/title? See, the very fact that I don\'t even know what they are called proves I have no doctorates on my walls to back up my misplaced ramblings and theories. I am a people watcher people! Some may call this \"snoopy\" but I just claim to be observant. In addition, I am a life long investor and lover of the type of food group that always catches a bad rep, That being the misunderstood so called \"junk food\". Thanks to my father, I have this imprinted notion, that a meal is never done unless finished off with something sweet. Enter stage right: ice cream!  \r\n\r\n<strong>Flavor: Vanilla</strong>\r\nLet\'s start with the basics shall we? A clean and classic taste. I picture a Vanilla society soiree to be that of 18th century dance and feast. White gloves, ribbon, and brandy-oh my!  Mr. Darcy and Elizabeth would be the prom king of queen.\r\n\r\nI would assume that most would have the feeling \"Vanilla?!?! Can you saying SNOOZE FEST!!\" And, if I\'m being a 100% honest, I once felt the same way, good sirs and madams. I decided I needed to take a deeper, unbiased look into this flavor. Taking a survey of those for whom Vanilla is their go-to choice, I have come to this conclusion: Vanilla lovers are soft, simple, calm, classic individuals (do not count Vanilla Ice in this, I think he was forever banned from this club). They don\'t need a whole lot of fluff in life and they don\'t let things ruffle their feathers. But they have this confidence about them. Linking this to the flavor itself, which plays the foundation for hundreds of other flavors and toppings, it is a strong base, one you can count on. Same for the people behind the flavor, they might choose to play in the background a bit more, but they get the job done and you can rely on them. They also seem to be unbelievably organized. (Side-note: my roommate is a member of the Vanilla fan club and it is almost painful to me how she just ALWAYS seems to know where EVERYTHING is that she is looking for. Pfft!)\r\n\r\n<strong>Flavor: Chocolate</strong>\r\nRich and decadent to the taste-buds. Every occasion calls for chocolate! Example: what is Bill Nye the Science Guy doing at this book club for Eat, Pray, Love? Oh, there is a chocolate fountain! (And he secretly wants to dish over what David must of looked like!!!)\r\n\r\nAh, Chocolate, just when I thought I could not adore you more you go out and have a whole movie with Johnny Depp advertise your goodness! Can anything quite satisfy a deep craving that sweeps over you unannounced like that of a good piece of chocolate? Let me help you with that. The answer is NO! Even though it seems almost improbable, unnatural, and completely other-worldly, (spoiler alert), there are some out there that do not care for the taste that can at times make all your problems disappear if but for a moment. That is why my fellow ‘Chocolateers’ ( I just made that up!) hold a special place in my heart. Those who enjoy a simple cone filled with the sweet and non flashy flavor usually tend to be fun-loving, strong, nurturing, passionate people (if you couldn\'t tell, my mother is a Chocolate girl). Chocolate forms bonds. Whether in cookies or relationships. It is universal. It fits in with anybody and everybody. Chocolate with an apple? Peanut Butter? Potato Chip? Bacon? Sure! It is a skilled conversationalist, because it comes in some many forms. Sauce. Fudge. Bars. Pieces. Sprinkles! Options are limitless. It makes you feel like even though today was the absolute pits, someone has got your back, and that it\'s all going to be okay. Thank goodness for those in Spain who saw the cocoa bean\'s worth after Christopher Columbus failed to see it\'s value!\r\n\r\n<strong>Flavor: Fruit</strong>\r\nThe stuff that grows on trees and vines and have a lot of nutritional value, antioxidants and vitamins. They are better than vegetables because they are sweet, not bitter. Just like their fanclub!\r\n\r\nLet\'s throw a little healthiness into the mix shall we? Let\'s talk about Fruit baby! Let\'s talk about you and me! No wait. On second thought, yeah, let\'s just stick to the fruit. Strawberry, Black Cherry, or Sherbets are definitely not every one\'s cup of tea, or scoop of preference! I feel as if these flavors may get over looked, as do their consumers. Fruit people are sweet, loyal, independent, non dramatic humans. I feel like they always seem to be giggling, and they are never the ones to initiate some type of conflict. They do not require too much attention, and I think we can all be a little bit better about reminding them how much we appreciate them! (I\'m looking at you Vanilla and Chocolate for your other partner in the Neapolitan mix! Show Strawberry some love!) \r\n\r\n<em>Check back tomorrow for three more revealing flavors!</em>','You Want to Know Who I Am? Check My Freezer!','','inherit','open','open','','6261-revision-7','','','2012-02-29 13:01:38','2012-02-29 18:01:38','',6261,'http://cravenmaven.com/2012/02/6261-revision-7/',0,'revision','',0),(6269,1,'2012-02-29 13:04:59','2012-02-29 18:04:59','by <a href=\"mailto:kulamckula@gmail.com\">Kula</a>\r\n\r\nThere is an old adage that simply states, \"you are what you eat\". A mere five humble little words have the power to define us right to our very cores. What is at your core? Are you made up of a Nutella, blueberry, salmon existence? Or do you lean more to the side of Ramen noodles and frozen burritos? I personally LOVE comparing people to food. If you spend more than 40 minutes with me there is a high probability of me sharing my \"Pickles and Mayonnaise Theory\" with you. Laugh all you want, but I have done enough field research and meticulous studying, and am proud to say that I have this theory down to a science. It will soon be taking over the world. I don\'t like to brag on myself, but let\'s just say that I can spot a \"Bread&Butter-Pickle-Eater\" a mile away! \r\n\r\nPlease, don\'t be jealous of this talent, we all contain special powers, this just happens to be mine.  Now putting the pickles on the shelf for a moment, I have stumbled onto yet another food that allows us into the brain of the eater, and BONUS, offers a guided tour of what makes up that lovely creature. Nothing can quite open up the person within and spill all it\'s juicy secrets like that of a famous frozen treat. Whether soft serve, scoop service, late night pints, or sundaes a plenty....show me your ice cream and I\'ll tell you what kind of person you are!\r\n\r\nNow in the interest of full disclosure, I am not a scientist researcher of human behavioral patterns. What are those people called? Do they even have a name/title? See, the very fact that I don\'t even know what they are called proves I have no doctorates on my walls to back up my misplaced ramblings and theories. I am a people watcher people! Some may call this \"snoopy\" but I just claim to be observant. In addition, I am a life long investor and lover of the type of food group that always catches a bad rep, That being the misunderstood so called \"junk food\". Thanks to my father, I have this imprinted notion, that a meal is never done unless finished off with something sweet. Enter stage right: ice cream!  \r\n\r\n<strong>Flavor: Vanilla</strong>\r\n<em>Let\'s start with the basics shall we? A clean and classic taste. I picture a Vanilla society soiree to be that of 18th century dance and feast. White gloves, ribbon, and brandy-oh my!  Mr. Darcy and Elizabeth would be the prom king of queen.</em>\r\n\r\nI would assume that most would have the feeling \"Vanilla?!?! Can you saying SNOOZE FEST!!\" And, if I\'m being a 100% honest, I once felt the same way, good sirs and madams. I decided I needed to take a deeper, unbiased look into this flavor. Taking a survey of those for whom vanilla is their go-to choice, I have come to this conclusion: vanilla lovers are soft, simple, calm, classic individuals (do not count Vanilla Ice in this, I think he was forever banned from this club). They don\'t need a whole lot of fluff in life and they don\'t let things ruffle their feathers. But they have this confidence about them. Linking this to the flavor itself, which plays the foundation for hundreds of other flavors and toppings, it is a strong base, one you can count on. Same for the people behind the flavor, they might choose to play in the background a bit more, but they get the job done and you can rely on them. They also seem to be unbelievably organized. (Side-note: my roommate is a member of the vanilla fan club and it is almost painful to me how she just ALWAYS seems to know where EVERYTHING is that she is looking for. Pfft!)\r\n\r\n<strong>Flavor: Chocolate</strong>\r\n<em>Rich and decadent to the taste-buds. Every occasion calls for chocolate! Example: what is Bill Nye the Science Guy doing at this book club for Eat, Pray, Love? Oh, there is a chocolate fountain! (And he secretly wants to dish over what David must of looked like!!!)</em>\r\n\r\nAh, chocolate, just when I thought I could not adore you more you go out and have a whole movie with Johnny Depp advertise your goodness! Can anything quite satisfy a deep craving that sweeps over you unannounced like that of a good piece of chocolate? Let me help you with that. The answer is NO! Even though it seems almost improbable, unnatural, and completely other-worldly, (spoiler alert), there are some out there that do not care for the taste that can at times make all your problems disappear if but for a moment. That is why my fellow ‘Chocolateers’ ( I just made that up!) hold a special place in my heart. Those who enjoy a simple cone filled with the sweet and non flashy flavor usually tend to be fun-loving, strong, nurturing, passionate people (if you couldn\'t tell, my mother is a Chocolate girl). \r\n\r\nChocolate forms bonds. Whether in cookies or relationships. It is universal. It fits in with anybody and everybody. Chocolate with an apple? Peanut Butter? Potato Chip? Bacon? Sure! It is a skilled conversationalist, because it comes in some many forms. Sauce. Fudge. Bars. Pieces. Sprinkles! Options are limitless. It makes you feel like even though today was the absolute pits, someone has got your back, and that it\'s all going to be okay. \r\n\r\nThank goodness for those in Spain who saw the cocoa bean\'s worth after Christopher Columbus failed to see it\'s value!\r\n\r\n<strong>Flavor: Fruit</strong>\r\n<em>The stuff that grows on trees and vines and have a lot of nutritional value, antioxidants and vitamins. They are better than vegetables because they are sweet, not bitter. Just like their fanclub!</em>\r\n\r\nLet\'s throw a little healthiness into the mix shall we? Let\'s talk about Fruit baby! Let\'s talk about you and me! No wait. On second thought, yeah, let\'s just stick to the fruit. Strawberry, Black Cherry, or Sherbets are definitely not every one\'s cup of tea, or scoop of preference! I feel as if these flavors may get over looked, as do their consumers. Fruit people are sweet, loyal, independent, non dramatic humans. I feel like they always seem to be giggling, and they are never the ones to initiate some type of conflict. They do not require too much attention, and I think we can all be a little bit better about reminding them how much we appreciate them! (I\'m looking at you Vanilla and Chocolate for your other partner in the Neapolitan mix! Show Strawberry some love!) \r\n\r\n<em>Check back tomorrow for three more revealing flavors!</em>','You Want to Know Who I Am? Check My Freezer!','','inherit','open','open','','6261-revision-8','','','2012-02-29 13:04:59','2012-02-29 18:04:59','',6261,'http://cravenmaven.com/2012/02/6261-revision-8/',0,'revision','',0),(6270,1,'2012-02-29 13:06:03','2012-02-29 18:06:03','by <a href=\"mailto:kulamckula@gmail.com\">Kula</a>\n\nThere is an old adage that simply states, \"you are what you eat\". A mere five humble little words have the power to define us right to our very cores. What is at your core? Are you made up of a Nutella, blueberry, salmon existence? Or do you lean more to the side of Ramen noodles and frozen burritos? I personally LOVE comparing people to food. If you spend more than 40 minutes with me there is a high probability of me sharing my \"Pickles and Mayonnaise Theory\" with you. Laugh all you want, but I have done enough field research and meticulous studying, and am proud to say that I have this theory down to a science. It will soon be taking over the world. I don\'t like to brag on myself, but let\'s just say that I can spot a \"Bread&Butter-Pickle-Eater\" a mile away! \n\nPlease, don\'t be jealous of this talent, we all contain special powers, this just happens to be mine.  Now putting the pickles on the shelf for a moment, I have stumbled onto yet another food that allows us into the brain of the eater, and BONUS, offers a guided tour of what makes up that lovely creature. Nothing can quite open up the person within and spill all it\'s juicy secrets like that of a famous frozen treat. Whether soft serve, scoop service, late night pints, or sundaes a plenty....show me your ice cream and I\'ll tell you what kind of person you are!\n\nNow in the interest of full disclosure, I am not a scientist researcher of human behavioral patterns. What are those people called? Do they even have a name/title? See, the very fact that I don\'t even know what they are called proves I have no doctorates on my walls to back up my misplaced ramblings and theories. I am a people watcher people! Some may call this \"snoopy\" but I just claim to be observant. In addition, I am a life long investor and lover of the type of food group that always catches a bad rep, That being the misunderstood so called \"junk food\". Thanks to my father, I have this imprinted notion, that a meal is never done unless finished off with something sweet. Enter stage right: ice cream!  \n\n<strong>Flavor: Vanilla</strong>\n<em>Let\'s start with the basics shall we? A clean and classic taste. I picture a Vanilla society soiree to be that of 18th century dance and feast. White gloves, ribbon, and brandy-oh my!  Mr. Darcy and Elizabeth would be the prom king of queen.</em>\n\nI would assume that most would have the feeling \"Vanilla?!?! Can you saying SNOOZE FEST!!\" And, if I\'m being a 100% honest, I once felt the same way, good sirs and madams. I decided I needed to take a deeper, unbiased look into this flavor. Taking a survey of those for whom vanilla is their go-to choice, I have come to this conclusion: vanilla lovers are soft, simple, calm, classic individuals (do not count Vanilla Ice in this, I think he was forever banned from this club). They don\'t need a whole lot of fluff in life and they don\'t let things ruffle their feathers. But they have this confidence about them. Linking this to the flavor itself, which plays the foundation for hundreds of other flavors and toppings, it is a strong base, one you can count on. Same for the people behind the flavor, they might choose to play in the background a bit more, but they get the job done and you can rely on them. They also seem to be unbelievably organized. (Side-note: my roommate is a member of the vanilla fan club and it is almost painful to me how she just ALWAYS seems to know where EVERYTHING is that she is looking for. Pfft!)\n\n<strong>Flavor: Chocolate</strong>\n<em>Rich and decadent to the taste-buds. Every occasion calls for chocolate! Example: what is Bill Nye the Science Guy doing at this book club for Eat, Pray, Love? Oh, there is a chocolate fountain! (And he secretly wants to dish over what David must of looked like!!!)</em>\n\nAh, chocolate, just when I thought I could not adore you more you go out and have a whole movie with Johnny Depp advertise your goodness! Can anything quite satisfy a deep craving that sweeps over you unannounced like that of a good piece of chocolate? Let me help you with that. The answer is NO! Even though it seems almost improbable, unnatural, and completely other-worldly, (spoiler alert), there are some out there that do not care for the taste that can at times make all your problems disappear if but for a moment. That is why my fellow ‘Chocolateers’ ( I just made that up!) hold a special place in my heart. Those who enjoy a simple cone filled with the sweet and non flashy flavor usually tend to be fun-loving, strong, nurturing, passionate people (if you couldn\'t tell, my mother is a Chocolate girl). \n\nChocolate forms bonds. Whether in cookies or relationships. It is universal. It fits in with anybody and everybody. Chocolate with an apple? Peanut Butter? Potato Chip? Bacon? Sure! It is a skilled conversationalist, because it comes in some many forms. Sauce. Fudge. Bars. Pieces. Sprinkles! Options are limitless. It makes you feel like even though today was the absolute pits, someone has got your back, and that it\'s all going to be okay. \n\nThank goodness for those in Spain who saw the cocoa bean\'s worth after Christopher Columbus failed to see it\'s value!\n\n<strong>Flavor: Fruit</strong>\n<em>The stuff that grows on trees and vines and have a lot of nutritional value, antioxidants and vitamins. They are better than vegetables because they are sweet, not bitter. Just like their fanclub!</em>\n\nLet\'s throw a little healthiness into the mix shall we? Let\'s talk about Fruit baby! Let\'s talk about you and me! No wait. On second thought, yeah, let\'s just stick to the fruit. Strawberry, black cherry, or sherbets are definitely not every one\'s cup of tea, or scoop of preference! I feel as if these flavors may get over looked, as do their consumers. Fruit people are sweet, loyal, independent, non dramatic humans. I feel like they always seem to be giggling, and they are never the ones to initiate some type of conflict. They do not require too much attention, and I think we can all be a little bit better about reminding them how much we appreciate them! (I\'m looking at you Vanilla and Chocolate for your other partner in the Neapolitan mix! Show Strawberry some love!).\n\nSo which one are you?! \n\n<em>Check back tomorrow for three more revealing flavors and the conclusion to this v</em>','You Want to Know Who I Am? Check My Freezer!','','inherit','open','open','','6261-revision-9','','','2012-02-29 13:06:03','2012-02-29 18:06:03','',6261,'http://cravenmaven.com/2012/02/6261-revision-9/',0,'revision','',0),(6271,1,'2012-02-29 13:06:30','2012-02-29 18:06:30','by <a href=\"mailto:kulamckula@gmail.com\">Kula</a>\r\n\r\nThere is an old adage that simply states, \"you are what you eat\". A mere five humble little words have the power to define us right to our very cores. What is at your core? Are you made up of a Nutella, blueberry, salmon existence? Or do you lean more to the side of Ramen noodles and frozen burritos? I personally LOVE comparing people to food. If you spend more than 40 minutes with me there is a high probability of me sharing my \"Pickles and Mayonnaise Theory\" with you. Laugh all you want, but I have done enough field research and meticulous studying, and am proud to say that I have this theory down to a science. It will soon be taking over the world. I don\'t like to brag on myself, but let\'s just say that I can spot a \"Bread&Butter-Pickle-Eater\" a mile away! \r\n\r\nPlease, don\'t be jealous of this talent, we all contain special powers, this just happens to be mine.  Now putting the pickles on the shelf for a moment, I have stumbled onto yet another food that allows us into the brain of the eater, and BONUS, offers a guided tour of what makes up that lovely creature. Nothing can quite open up the person within and spill all it\'s juicy secrets like that of a famous frozen treat. Whether soft serve, scoop service, late night pints, or sundaes a plenty....show me your ice cream and I\'ll tell you what kind of person you are!\r\n\r\nNow in the interest of full disclosure, I am not a scientist researcher of human behavioral patterns. What are those people called? Do they even have a name/title? See, the very fact that I don\'t even know what they are called proves I have no doctorates on my walls to back up my misplaced ramblings and theories. I am a people watcher people! Some may call this \"snoopy\" but I just claim to be observant. In addition, I am a life long investor and lover of the type of food group that always catches a bad rep, That being the misunderstood so called \"junk food\". Thanks to my father, I have this imprinted notion, that a meal is never done unless finished off with something sweet. Enter stage right: ice cream!  \r\n\r\n<strong>Flavor: Vanilla</strong>\r\n<em>Let\'s start with the basics shall we? A clean and classic taste. I picture a Vanilla society soiree to be that of 18th century dance and feast. White gloves, ribbon, and brandy-oh my!  Mr. Darcy and Elizabeth would be the prom king of queen.</em>\r\n\r\nI would assume that most would have the feeling \"Vanilla?!?! Can you saying SNOOZE FEST!!\" And, if I\'m being a 100% honest, I once felt the same way, good sirs and madams. I decided I needed to take a deeper, unbiased look into this flavor. Taking a survey of those for whom vanilla is their go-to choice, I have come to this conclusion: vanilla lovers are soft, simple, calm, classic individuals (do not count Vanilla Ice in this, I think he was forever banned from this club). They don\'t need a whole lot of fluff in life and they don\'t let things ruffle their feathers. But they have this confidence about them. Linking this to the flavor itself, which plays the foundation for hundreds of other flavors and toppings, it is a strong base, one you can count on. Same for the people behind the flavor, they might choose to play in the background a bit more, but they get the job done and you can rely on them. They also seem to be unbelievably organized. (Side-note: my roommate is a member of the vanilla fan club and it is almost painful to me how she just ALWAYS seems to know where EVERYTHING is that she is looking for. Pfft!)\r\n\r\n<strong>Flavor: Chocolate</strong>\r\n<em>Rich and decadent to the taste-buds. Every occasion calls for chocolate! Example: what is Bill Nye the Science Guy doing at this book club for Eat, Pray, Love? Oh, there is a chocolate fountain! (And he secretly wants to dish over what David must of looked like!!!)</em>\r\n\r\nAh, chocolate, just when I thought I could not adore you more you go out and have a whole movie with Johnny Depp advertise your goodness! Can anything quite satisfy a deep craving that sweeps over you unannounced like that of a good piece of chocolate? Let me help you with that. The answer is NO! Even though it seems almost improbable, unnatural, and completely other-worldly, (spoiler alert), there are some out there that do not care for the taste that can at times make all your problems disappear if but for a moment. That is why my fellow ‘Chocolateers’ ( I just made that up!) hold a special place in my heart. Those who enjoy a simple cone filled with the sweet and non flashy flavor usually tend to be fun-loving, strong, nurturing, passionate people (if you couldn\'t tell, my mother is a Chocolate girl). \r\n\r\nChocolate forms bonds. Whether in cookies or relationships. It is universal. It fits in with anybody and everybody. Chocolate with an apple? Peanut Butter? Potato Chip? Bacon? Sure! It is a skilled conversationalist, because it comes in some many forms. Sauce. Fudge. Bars. Pieces. Sprinkles! Options are limitless. It makes you feel like even though today was the absolute pits, someone has got your back, and that it\'s all going to be okay. \r\n\r\nThank goodness for those in Spain who saw the cocoa bean\'s worth after Christopher Columbus failed to see it\'s value!\r\n\r\n<strong>Flavor: Fruit</strong>\r\n<em>The stuff that grows on trees and vines and have a lot of nutritional value, antioxidants and vitamins. They are better than vegetables because they are sweet, not bitter. Just like their fanclub!</em>\r\n\r\nLet\'s throw a little healthiness into the mix shall we? Let\'s talk about Fruit baby! Let\'s talk about you and me! No wait. On second thought, yeah, let\'s just stick to the fruit. Strawberry, black cherry, or sherbets are definitely not every one\'s cup of tea, or scoop of preference! I feel as if these flavors may get over looked, as do their consumers. Fruit people are sweet, loyal, independent, non dramatic humans. I feel like they always seem to be giggling, and they are never the ones to initiate some type of conflict. They do not require too much attention, and I think we can all be a little bit better about reminding them how much we appreciate them! (I\'m looking at you Vanilla and Chocolate for your other partner in the Neapolitan mix! Show Strawberry some love!).\r\n\r\nSo which one are you?! \r\n\r\n<em>Check back tomorrow for three more revealing flavors and the conclusion to this ahh, very scientifically accurate analysis of Ice Cream personas!</em>','You Want to Know Who I Am? Check My Freezer!','','inherit','open','open','','6261-revision-10','','','2012-02-29 13:06:30','2012-02-29 18:06:30','',6261,'http://cravenmaven.com/2012/02/6261-revision-10/',0,'revision','',0),(6272,1,'2012-02-29 13:06:32','2012-02-29 18:06:32','by <a href=\"mailto:kulamckula@gmail.com\">Kula</a>\r\n\r\nThere is an old adage that simply states, \"you are what you eat\". A mere five humble little words have the power to define us right to our very cores. What is at your core? Are you made up of a Nutella, blueberry, salmon existence? Or do you lean more to the side of Ramen noodles and frozen burritos? I personally LOVE comparing people to food. If you spend more than 40 minutes with me there is a high probability of me sharing my \"Pickles and Mayonnaise Theory\" with you. Laugh all you want, but I have done enough field research and meticulous studying, and am proud to say that I have this theory down to a science. It will soon be taking over the world. I don\'t like to brag on myself, but let\'s just say that I can spot a \"Bread&Butter-Pickle-Eater\" a mile away! \r\n\r\nPlease, don\'t be jealous of this talent, we all contain special powers, this just happens to be mine.  Now putting the pickles on the shelf for a moment, I have stumbled onto yet another food that allows us into the brain of the eater, and BONUS, offers a guided tour of what makes up that lovely creature. Nothing can quite open up the person within and spill all it\'s juicy secrets like that of a famous frozen treat. Whether soft serve, scoop service, late night pints, or sundaes a plenty....show me your ice cream and I\'ll tell you what kind of person you are!\r\n\r\nNow in the interest of full disclosure, I am not a scientist researcher of human behavioral patterns. What are those people called? Do they even have a name/title? See, the very fact that I don\'t even know what they are called proves I have no doctorates on my walls to back up my misplaced ramblings and theories. I am a people watcher people! Some may call this \"snoopy\" but I just claim to be observant. In addition, I am a life long investor and lover of the type of food group that always catches a bad rep, That being the misunderstood so called \"junk food\". Thanks to my father, I have this imprinted notion, that a meal is never done unless finished off with something sweet. Enter stage right: ice cream!  \r\n\r\n<strong>Flavor: Vanilla</strong>\r\n<em>Let\'s start with the basics shall we? A clean and classic taste. I picture a Vanilla society soiree to be that of 18th century dance and feast. White gloves, ribbon, and brandy-oh my!  Mr. Darcy and Elizabeth would be the prom king of queen.</em>\r\n\r\nI would assume that most would have the feeling \"Vanilla?!?! Can you saying SNOOZE FEST!!\" And, if I\'m being a 100% honest, I once felt the same way, good sirs and madams. I decided I needed to take a deeper, unbiased look into this flavor. Taking a survey of those for whom vanilla is their go-to choice, I have come to this conclusion: vanilla lovers are soft, simple, calm, classic individuals (do not count Vanilla Ice in this, I think he was forever banned from this club). They don\'t need a whole lot of fluff in life and they don\'t let things ruffle their feathers. But they have this confidence about them. Linking this to the flavor itself, which plays the foundation for hundreds of other flavors and toppings, it is a strong base, one you can count on. Same for the people behind the flavor, they might choose to play in the background a bit more, but they get the job done and you can rely on them. They also seem to be unbelievably organized. (Side-note: my roommate is a member of the vanilla fan club and it is almost painful to me how she just ALWAYS seems to know where EVERYTHING is that she is looking for. Pfft!)\r\n\r\n<strong>Flavor: Chocolate</strong>\r\n<em>Rich and decadent to the taste-buds. Every occasion calls for chocolate! Example: what is Bill Nye the Science Guy doing at this book club for Eat, Pray, Love? Oh, there is a chocolate fountain! (And he secretly wants to dish over what David must of looked like!!!)</em>\r\n\r\nAh, chocolate, just when I thought I could not adore you more you go out and have a whole movie with Johnny Depp advertise your goodness! Can anything quite satisfy a deep craving that sweeps over you unannounced like that of a good piece of chocolate? Let me help you with that. The answer is NO! Even though it seems almost improbable, unnatural, and completely other-worldly, (spoiler alert), there are some out there that do not care for the taste that can at times make all your problems disappear if but for a moment. That is why my fellow ‘Chocolateers’ ( I just made that up!) hold a special place in my heart. Those who enjoy a simple cone filled with the sweet and non flashy flavor usually tend to be fun-loving, strong, nurturing, passionate people (if you couldn\'t tell, my mother is a Chocolate girl). \r\n\r\nChocolate forms bonds. Whether in cookies or relationships. It is universal. It fits in with anybody and everybody. Chocolate with an apple? Peanut Butter? Potato Chip? Bacon? Sure! It is a skilled conversationalist, because it comes in some many forms. Sauce. Fudge. Bars. Pieces. Sprinkles! Options are limitless. It makes you feel like even though today was the absolute pits, someone has got your back, and that it\'s all going to be okay. \r\n\r\nThank goodness for those in Spain who saw the cocoa bean\'s worth after Christopher Columbus failed to see it\'s value!\r\n\r\n<strong>Flavor: Fruit</strong>\r\n<em>The stuff that grows on trees and vines and have a lot of nutritional value, antioxidants and vitamins. They are better than vegetables because they are sweet, not bitter. Just like their fanclub!</em>\r\n\r\nLet\'s throw a little healthiness into the mix shall we? Let\'s talk about Fruit baby! Let\'s talk about you and me! No wait. On second thought, yeah, let\'s just stick to the fruit. Strawberry, black cherry, or sherbets are definitely not every one\'s cup of tea, or scoop of preference! I feel as if these flavors may get over looked, as do their consumers. Fruit people are sweet, loyal, independent, non dramatic humans. I feel like they always seem to be giggling, and they are never the ones to initiate some type of conflict. They do not require too much attention, and I think we can all be a little bit better about reminding them how much we appreciate them! (I\'m looking at you Vanilla and Chocolate for your other partner in the Neapolitan mix! Show Strawberry some love!).\r\n\r\nSo which one are you?! \r\n\r\n<em>Check back tomorrow for three more revealing flavors and the conclusion to this ahh, very scientifically accurate analysis of Ice Cream personas!</em>','You Want to Know Who I Am? Check My Freezer!','','inherit','open','open','','6261-revision-11','','','2012-02-29 13:06:32','2012-02-29 18:06:32','',6261,'http://cravenmaven.com/2012/02/6261-revision-11/',0,'revision','',0),(6273,1,'2012-02-29 13:06:54','2012-02-29 18:06:54','by <a href=\"mailto:kulamckula@gmail.com\">Kula</a>\r\n\r\nThere is an old adage that simply states, \"you are what you eat\". A mere five humble little words have the power to define us right to our very cores. What is at your core? Are you made up of a Nutella, blueberry, salmon existence? Or do you lean more to the side of Ramen noodles and frozen burritos? I personally LOVE comparing people to food. If you spend more than 40 minutes with me there is a high probability of me sharing my \"Pickles and Mayonnaise Theory\" with you. Laugh all you want, but I have done enough field research and meticulous studying, and am proud to say that I have this theory down to a science. It will soon be taking over the world. I don\'t like to brag on myself, but let\'s just say that I can spot a \"Bread&Butter-Pickle-Eater\" a mile away! \r\n\r\nPlease, don\'t be jealous of this talent, we all contain special powers, this just happens to be mine.  Now putting the pickles on the shelf for a moment, I have stumbled onto yet another food that allows us into the brain of the eater, and BONUS, offers a guided tour of what makes up that lovely creature. Nothing can quite open up the person within and spill all it\'s juicy secrets like that of a famous frozen treat. Whether soft serve, scoop service, late night pints, or sundaes a plenty....show me your ice cream and I\'ll tell you what kind of person you are!\r\n\r\nNow in the interest of full disclosure, I am not a scientist researcher of human behavioral patterns. What are those people called? Do they even have a name/title? See, the very fact that I don\'t even know what they are called proves I have no doctorates on my walls to back up my misplaced ramblings and theories. I am a people watcher people! Some may call this \"snoopy\" but I just claim to be observant. In addition, I am a life long investor and lover of the type of food group that always catches a bad rep, That being the misunderstood so called \"junk food\". Thanks to my father, I have this imprinted notion, that a meal is never done unless finished off with something sweet. Enter stage right: ice cream!  \r\n\r\n<strong>Flavor: Vanilla</strong>\r\n<em>Let\'s start with the basics shall we? A clean and classic taste. I picture a Vanilla society soiree to be that of 18th century dance and feast. White gloves, ribbon, and brandy-oh my!  Mr. Darcy and Elizabeth would be the prom king of queen.</em>\r\n\r\nI would assume that most would have the feeling \"Vanilla?!?! Can you saying SNOOZE FEST!!\" And, if I\'m being a 100% honest, I once felt the same way, good sirs and madams. I decided I needed to take a deeper, unbiased look into this flavor. Taking a survey of those for whom vanilla is their go-to choice, I have come to this conclusion: vanilla lovers are soft, simple, calm, classic individuals (do not count Vanilla Ice in this, I think he was forever banned from this club). They don\'t need a whole lot of fluff in life and they don\'t let things ruffle their feathers. But they have this confidence about them. Linking this to the flavor itself, which plays the foundation for hundreds of other flavors and toppings, it is a strong base, one you can count on. Same for the people behind the flavor, they might choose to play in the background a bit more, but they get the job done and you can rely on them. They also seem to be unbelievably organized. (Side-note: my roommate is a member of the vanilla fan club and it is almost painful to me how she just ALWAYS seems to know where EVERYTHING is that she is looking for. Pfft!)\r\n\r\n<strong>Flavor: Chocolate</strong>\r\n<em>Rich and decadent to the taste-buds. Every occasion calls for chocolate! Example: what is Bill Nye the Science Guy doing at this book club for Eat, Pray, Love? Oh, there is a chocolate fountain! (And he secretly wants to dish over what David must of looked like!!!)</em>\r\n\r\nAh, chocolate, just when I thought I could not adore you more you go out and have a whole movie with Johnny Depp advertise your goodness! Can anything quite satisfy a deep craving that sweeps over you unannounced like that of a good piece of chocolate? Let me help you with that. The answer is NO! Even though it seems almost improbable, unnatural, and completely other-worldly, (spoiler alert), there are some out there that do not care for the taste that can at times make all your problems disappear if but for a moment. That is why my fellow ‘Chocolateers’ ( I just made that up!) hold a special place in my heart. Those who enjoy a simple cone filled with the sweet and non flashy flavor usually tend to be fun-loving, strong, nurturing, passionate people (if you couldn\'t tell, my mother is a Chocolate girl). \r\n\r\nChocolate forms bonds. Whether in cookies or relationships. It is universal. It fits in with anybody and everybody. Chocolate with an apple? Peanut Butter? Potato Chip? Bacon? Sure! It is a skilled conversationalist, because it comes in some many forms. Sauce. Fudge. Bars. Pieces. Sprinkles! Options are limitless. It makes you feel like even though today was the absolute pits, someone has got your back, and that it\'s all going to be okay. \r\n\r\nThank goodness for those in Spain who saw the cocoa bean\'s worth after Christopher Columbus failed to see it\'s value!\r\n\r\n<strong>Flavor: Fruit</strong>\r\n<em>The stuff that grows on trees and vines and have a lot of nutritional value, antioxidants and vitamins. They are better than vegetables because they are sweet, not bitter. Just like their fanclub!</em>\r\n\r\nLet\'s throw a little healthiness into the mix shall we? Let\'s talk about Fruit baby! Let\'s talk about you and me! No wait. On second thought, yeah, let\'s just stick to the fruit. Strawberry, black cherry, or sherbets are definitely not every one\'s cup of tea, or scoop of preference! I feel as if these flavors may get over looked, as do their consumers. Fruit people are sweet, loyal, independent, non dramatic humans. I feel like they always seem to be giggling, and they are never the ones to initiate some type of conflict. They do not require too much attention, and I think we can all be a little bit better about reminding them how much we appreciate them! (I\'m looking at you Vanilla and Chocolate for your other partner in the Neapolitan mix! Show Strawberry some love!).\r\n\r\nSo which one are you?! \r\n\r\n<strong><em>Check back tomorrow for three more revealing flavors and the conclusion to this ahh, very scientifically accurate analysis of Ice Cream personas!</em></strong>','You Want to Know Who I Am? Check My Freezer!','','inherit','open','open','','6261-revision-12','','','2012-02-29 13:06:54','2012-02-29 18:06:54','',6261,'http://cravenmaven.com/2012/02/6261-revision-12/',0,'revision','',0),(6274,1,'2012-02-29 13:06:55','2012-02-29 18:06:55','by <a href=\"mailto:kulamckula@gmail.com\">Kula</a>\r\n\r\nThere is an old adage that simply states, \"you are what you eat\". A mere five humble little words have the power to define us right to our very cores. What is at your core? Are you made up of a Nutella, blueberry, salmon existence? Or do you lean more to the side of Ramen noodles and frozen burritos? I personally LOVE comparing people to food. If you spend more than 40 minutes with me there is a high probability of me sharing my \"Pickles and Mayonnaise Theory\" with you. Laugh all you want, but I have done enough field research and meticulous studying, and am proud to say that I have this theory down to a science. It will soon be taking over the world. I don\'t like to brag on myself, but let\'s just say that I can spot a \"Bread&Butter-Pickle-Eater\" a mile away! \r\n\r\nPlease, don\'t be jealous of this talent, we all contain special powers, this just happens to be mine.  Now putting the pickles on the shelf for a moment, I have stumbled onto yet another food that allows us into the brain of the eater, and BONUS, offers a guided tour of what makes up that lovely creature. Nothing can quite open up the person within and spill all it\'s juicy secrets like that of a famous frozen treat. Whether soft serve, scoop service, late night pints, or sundaes a plenty....show me your ice cream and I\'ll tell you what kind of person you are!\r\n\r\nNow in the interest of full disclosure, I am not a scientist researcher of human behavioral patterns. What are those people called? Do they even have a name/title? See, the very fact that I don\'t even know what they are called proves I have no doctorates on my walls to back up my misplaced ramblings and theories. I am a people watcher people! Some may call this \"snoopy\" but I just claim to be observant. In addition, I am a life long investor and lover of the type of food group that always catches a bad rep, That being the misunderstood so called \"junk food\". Thanks to my father, I have this imprinted notion, that a meal is never done unless finished off with something sweet. Enter stage right: ice cream!  \r\n\r\n<strong>Flavor: Vanilla</strong>\r\n<em>Let\'s start with the basics shall we? A clean and classic taste. I picture a Vanilla society soiree to be that of 18th century dance and feast. White gloves, ribbon, and brandy-oh my!  Mr. Darcy and Elizabeth would be the prom king of queen.</em>\r\n\r\nI would assume that most would have the feeling \"Vanilla?!?! Can you saying SNOOZE FEST!!\" And, if I\'m being a 100% honest, I once felt the same way, good sirs and madams. I decided I needed to take a deeper, unbiased look into this flavor. Taking a survey of those for whom vanilla is their go-to choice, I have come to this conclusion: vanilla lovers are soft, simple, calm, classic individuals (do not count Vanilla Ice in this, I think he was forever banned from this club). They don\'t need a whole lot of fluff in life and they don\'t let things ruffle their feathers. But they have this confidence about them. Linking this to the flavor itself, which plays the foundation for hundreds of other flavors and toppings, it is a strong base, one you can count on. Same for the people behind the flavor, they might choose to play in the background a bit more, but they get the job done and you can rely on them. They also seem to be unbelievably organized. (Side-note: my roommate is a member of the vanilla fan club and it is almost painful to me how she just ALWAYS seems to know where EVERYTHING is that she is looking for. Pfft!)\r\n\r\n<strong>Flavor: Chocolate</strong>\r\n<em>Rich and decadent to the taste-buds. Every occasion calls for chocolate! Example: what is Bill Nye the Science Guy doing at this book club for Eat, Pray, Love? Oh, there is a chocolate fountain! (And he secretly wants to dish over what David must of looked like!!!)</em>\r\n\r\nAh, chocolate, just when I thought I could not adore you more you go out and have a whole movie with Johnny Depp advertise your goodness! Can anything quite satisfy a deep craving that sweeps over you unannounced like that of a good piece of chocolate? Let me help you with that. The answer is NO! Even though it seems almost improbable, unnatural, and completely other-worldly, (spoiler alert), there are some out there that do not care for the taste that can at times make all your problems disappear if but for a moment. That is why my fellow ‘Chocolateers’ ( I just made that up!) hold a special place in my heart. Those who enjoy a simple cone filled with the sweet and non flashy flavor usually tend to be fun-loving, strong, nurturing, passionate people (if you couldn\'t tell, my mother is a Chocolate girl). \r\n\r\nChocolate forms bonds. Whether in cookies or relationships. It is universal. It fits in with anybody and everybody. Chocolate with an apple? Peanut Butter? Potato Chip? Bacon? Sure! It is a skilled conversationalist, because it comes in some many forms. Sauce. Fudge. Bars. Pieces. Sprinkles! Options are limitless. It makes you feel like even though today was the absolute pits, someone has got your back, and that it\'s all going to be okay. \r\n\r\nThank goodness for those in Spain who saw the cocoa bean\'s worth after Christopher Columbus failed to see it\'s value!\r\n\r\n<strong>Flavor: Fruit</strong>\r\n<em>The stuff that grows on trees and vines and have a lot of nutritional value, antioxidants and vitamins. They are better than vegetables because they are sweet, not bitter. Just like their fanclub!</em>\r\n\r\nLet\'s throw a little healthiness into the mix shall we? Let\'s talk about Fruit baby! Let\'s talk about you and me! No wait. On second thought, yeah, let\'s just stick to the fruit. Strawberry, black cherry, or sherbets are definitely not every one\'s cup of tea, or scoop of preference! I feel as if these flavors may get over looked, as do their consumers. Fruit people are sweet, loyal, independent, non dramatic humans. I feel like they always seem to be giggling, and they are never the ones to initiate some type of conflict. They do not require too much attention, and I think we can all be a little bit better about reminding them how much we appreciate them! (I\'m looking at you Vanilla and Chocolate for your other partner in the Neapolitan mix! Show Strawberry some love!).\r\n\r\nSo which one are you?! \r\n\r\n<strong><em>Check back tomorrow for three more revealing flavors and the conclusion to this ahh, very scientifically accurate analysis of Ice Cream personas!</em></strong>','You Want to Know Who I Am? Check My Freezer!','','inherit','open','open','','6261-revision-13','','','2012-02-29 13:06:55','2012-02-29 18:06:55','',6261,'http://cravenmaven.com/2012/02/6261-revision-13/',0,'revision','',0),(6275,1,'2012-03-01 13:20:18','2012-03-01 18:20:18','<em>Yesterday featured <a href=\"http://cravenmaven.com/2012/02/you-want-to-know-who-i-am-check-my-freezer/\">part one</a> of new contributor, Kula\'s pop-psychological analysis of what your favourite ice cream flavour reveals about you. Read part two of her witty report!</em>\r\n\r\nby <a href=\"mailto:kulamckula@gmail.com\">Kula</a>\r\n\r\nI don\'t know about you but I sure am craving a good frozen treat right about now! Now I hope I didn\'t freak you out too much that just when you thought that your dessert choice would be one that required no thinking or logic, BOOM! Think again..\r\n\r\n<strong>Flavor: Nut</strong>\r\n<em>Salty and wonderful, adding a little crunch! Did you know that nuts and seeds are really good for brain power??? That makes the people who enjoy this flavor to be SUPER smart and intimidating.....like architects!\r\n</em>\r\nI\'m a Nut. You\'re a Nut. We are all Nuts! Nut, nut, nut, NUT!! Pistachio, Butter Pecan, Almond… Can we all just agree that pistachios are absolutely amazing and have not nearly received as much praise as they are due? Okay, now that we\'ve gotten that out of the way. Those who\'s faves are from the Nut genre are among my favorite type of person. They usually tend to be inquisitive, delightful, misunderstood, non-conformists. Now why do I say this? There is something called a \"nut allergy\" (although Jack Donaghy says allergies are all in the mind and overcame a peanut allergy by sheer willpower!).\r\n\r\nEither way, people tend to freak out, \"IS THERE NUTS IN THIS???\" They even have gotten them removed from airplanes! It feels as if the Anti Nut Campaign is getting a little out of control. I think all this starts to bleed into the personalities of those who enjoy these little foods. They are inquisitive and relevant because lately every answer to my question of \"this is delicious! What is in it?\" is ‘Almonds, walnuts, pecans!’ Those who prefer these flavors seem to dabble in many different interests, and tend to be pretty darn good at whatever they are doing. They can be surprising and just what the occasion calls for. They don\'t feel the need to follow the crowd. They have their own ideas and opinions and stick to them. For that, they might rub some people the wrong way, or itch the back of people\'s throats the wrong way? (Is that scientifically accurate?).\r\n\r\n<strong>Flavor: Mixtures</strong>\r\n<em>A little bit of that, and pinch of this, a tousle of that other good stuff, oh yea, a little bit more of that candy stuff, and just a smidge more of Whatchamacallit! Hey, whatever happen to Whatchamacallits? And how come spell check doesn\'t go all crazy about the way you spelled Whatchamacallit? (Mixture people tend to get a little sidetracked.....I am ashamed to admit :( )\r\n</em>\r\nMixtures take a walk on the wild side. Collaborations! Ones that satisfy a palette like a duet from Barbra Streisand and Kanye would. Mint Chocolate Chip, Cookies and Cream, Rocky Road, Chocolate Chip Cookie Dough, Moose Tracks....to name a few. For me, Mixtures are where it is at! Give me a bowl that is stuffed with chocolate pieces, fudge swirls, cookie bits, peanut butter chucks, caramel clusters and I am one satisfied lady. Seeing that I fall into this category, it is a little difficult to give a realistic opinion into these personality types, but I shall try. (Commence the tooting of my own horn!).\r\n\r\nYou can find them to be funny, creative, caring, people loving people. They mesh and mix in nicely wherever they seem to find themselves. They like to venture outside of the black and white, instead choosing to operate in the grey in between. They are fantasy dwellers. They have softness to them, but also some sharp and hard edges that show themselves every once in a while. They can only handle solitude for a little while. They play well with others, and prefer it that as opposed to kickin\' it solo. \r\n\r\nI just wanna take a moment to give a shout out to peanut butter. Peanut Butter, I love you! My consumption of you is ridiculously high, and if I ever decide to dedicate my body to science they will find that 72% of me is made up of you! Peanut Butter, you rock my world! Never change! KIT!!\r\n\r\n<strong>Flavor: Overly Sweet</strong>\r\n<em>Ahhhhhh, sugar, sugar dodododotooo, you are my candy girl!!!!! Sugar high! Hey I LOVE those shoes!!! Oh, this is the BEST avocado ever! Look at that blue car! Today is just wonderful, isn\'t today just wonderful????\r\n</em>\r\nLast, but not least, is the flavor that dentist dislike the most I\'m sure, the overly sweet flavors. Superman, Cotton Candy, Bubble Gum. Otherwise known as the flavors that will stain your lips, tongue, teeth and just about anything else it touches. What a special brand of people they are too, being lively, loud, energized, upbeat mammals. Think Leslie Knope-like (if Whipped Cream & Waffles had it\'s own ice cream flavor, FORGET ABOUT IT!). These ones tend to speak too fast for you to even catch four words of what they just said. Their octave is usually on the louder side, not necessarily for the attention, but simply because that is what they know and can\'t seem to function at a lower level. They never seem to be exhausted. They tend to be Optimistic Primes instead of Negatrons. They are the ones you call to go out with if you want to have a good night out on the town without having to do any of the thinking. Just mention doing something on a Friday night and they are suggesting three different possibilities and almost screaming about how excited they are! Everyone, in my modest opinion, needs to have a handful of people like these in their lives. They help you going when you\'ve run out of steam. \r\n\r\nNow you have to think every time you visit your grocer\'s freezer aisle, or your local Popsicle stand, ‘What is my purchase saying about me? What am I telling the world? ‘Beware, this frozen dairy delight can be a tell-all book that you were not ready to publish. Now, I know you have this sneaky suspicion that you are consistently being judged. Don\'t worry, YOU ARE! Or not, I don\'t know. \r\n\r\nMaybe you just really need that pint of Chunky Monkey because you have had a rough week, and not because you are an upbeat control freak secretly trying to masquerade as an easy going gal. So next time you settle yourself in with a nice bowl of the creamed ice, just think, ‘OH yea! This is me world. Can you dig it’? And then inevitably shout I SCREAM, YOU SCREAM, WE ALL SCREAM FOR ICE CREAM!\r\n','You Want to Know Who I Am? Check My Freezer! Part 2','','publish','open','open','','you-want-to-know-who-i-am-check-my-freezer-part-2','','\nhttp://cravenmaven.com/2012/02/you-want-to-know-who-i-am-check-my-freezer/','2012-03-01 13:20:18','2012-03-01 18:20:18','',0,'http://cravenmaven.com/?p=6275',0,'post','',0),(6276,1,'2012-02-29 18:21:59','2012-02-29 23:21:59','<em>Yesterday featured part one of new contributor Kula\'s pop-psychologi\n\nFlavor: Nut\nSalty and wonderful, adding a little crunch! Did you know that nuts and seeds are really good for brain power??? That makes the people who enjoy this flavor to be SUPER smart and intimidating.....like architects!\n\nI\'m a Nut. You\'re a Nut. We are all Nuts! Nut, nut, nut, NUT!! Pistachio, Butter Pecan, Almond… Can we all just agree that pistachios are absolutely amazing and have not nearly received as much praise as they are due? Okay, now that we\'ve gotten that out of the way. Those who\'s faves are from the Nut genre are among my favorite type of person. They usually tend to be inquisitive, delightful, misunderstood, non-conformists. Now why do I say this? There is something called a \"nut allergy\" (although Jack Donaghy says allergies are all in the mind and overcame a peanut allergy by sheer willpower!) Either way, people tend to freak out, \"IS THERE NUTS IN THIS???\" They even have gotten them removed from airplanes! It feels as if the Anti Nut Campaign is getting a little out of control. I think all this starts to bleed into the personalities of those who enjoy these little foods. They are inquisitive and relevant because lately every answer to my question of \"this is delicious! What is in it?\" is ‘Almonds, walnuts, pecans!’ Those who prefer these flavors seem to dabble in many different interests, and tend to be pretty darn good at whatever they are doing. They can be surprising and just what the occasion calls for. They don\'t feel the need to follow the crowd. They have their own ideas and opinions and stick to them. For that, they might rub some people the wrong way, or itch the back of people\'s throats the wrong way? (Is that scientifically accurate?)\n\nFlavor: Mixtures\nA little bit of that, and pinch of this, a tousle of that other good stuff, oh yea, a little bit more of that candy stuff, and just a smidge more of Whatchamacallit! Hey, whatever happen to Whatchamacallits? And how come spell check doesn\'t go all crazy about the way you spelled Whatchamacallit? (Mixture people tend to get a little sidetracked.....I am ashamed to admit :( )\n\nMixtures take a walk on the wild side. Collaborations! Ones that satisfy a palette like a duet from Barbra Streisand and Kanye would. Mint Chocolate Chip, Cookies and Cream, Rocky Road, Chocolate Chip Cookie Dough, Moose Tracks....to name a few. For me, Mixtures are where it is at! Give me a bowl that is stuffed with chocolate pieces, fudge swirls, cookie bits, peanut butter chucks, caramel clusters and I am one satisfied lady. Seeing that I fall into this category, it is a little difficult to give a realistic opinion into these personality types, but I shall try. (Commence the tooting of my own horn!) You can find them to be funny, creative, caring, people loving people. They mesh and mix in nicely wherever they seem to find themselves. They like to venture outside of the black and white, instead choosing to operate in the grey in between. They are fantasy dwellers. They have softness to them, but also some sharp and hard edges that show themselves every once in a while. They can only handle solitude for a little while. They play well with others, and prefer it that as opposed to kickin\' it solo. I just wanna take a moment to give a shout out to peanut butter. Peanut Butter, I love you! My consumption of you is ridiculously high, and if I ever decide to dedicate my body to science they will find that 72% of me is made up of you! Peanut Butter, you rock my world! Never change! KIT!!\n\nFlavor: Overly Sweet\nAhhhhhh, sugar, sugar dodododotooo, you are my candy girl!!!!! Sugar high! Hey I LOVE those shoes!!! Oh, this is the BEST avocado ever! Look at that blue car! Today is just wonderful, isn\'t today just wonderful????\n\nLast, but not least, is the flavor that dentist dislike the most I\'m sure, the Overly Sweet flavors. Superman, Cotton Candy, Bubble Gum. Otherwise known as the flavors that will stain your lips, tongue, teeth and just about anything else it touches. What a special brand of people they are too, being lively, loud, energized, upbeat mammals. Think Leslie Knope-like (if Whipped Cream & Waffles had it\'s own ice cream flavor, FORGET ABOUT IT!). These ones tend to speak too fast for you to even catch four words of what they just said. Their octave is usually on the louder side, not necessarily for the attention, but simply because that is what they know and can\'t seem to function at a lower level. They never seem to be exhausted. They tend to be Optimistic Primes instead of Negatrons. They are the ones you call to go out with if you want to have a good night out on the town without having to do any of the thinking, just mention doing something on a Friday night and they are suggesting three different possibilities and almost screaming about how excited they are! Everyone, in my modest opinion, needs to have a handful of people like these in their lives. They help you going when you\'ve run out of steam. \n\nI don\'t know about you but I sure am craving a good frozen treat right about now! Now I hope I didn\'t freak you out too much that just when you thought that your dessert choice would be one that required no thinking or logic, BOOM! Now you have to think every time you visit your grocer\'s freezer aisle, or your local Popsicle stand, ‘What is my purchase saying about me? What am I telling the world? ‘Beware, this frozen dairy delight can be a tell-all book that you were not ready to publish. Now, I know you have this sneaky suspicion that you are consistently being judged. Don\'t worry, YOU ARE! Or not, I don\'t know. Maybe you just really need that pint of Chunky Monkey because you have had a rough week, and not because you are an upbeat control freak secretly trying to masquerade as an easy going gal. So next time you settle yourself in with a nice bowl of the creamed ice, just think, ‘OH yea! This is me world. Can you dig it’? And then inevitably shout I SCREAM, YOU SCREAM, WE ALL SCREAM FOR ICE CREAM!\n','You Want to Know Who I Am? Check My Freezer! Part 2','','inherit','open','open','','6275-revision','','','2012-02-29 18:21:59','2012-02-29 23:21:59','',6275,'http://cravenmaven.com/2012/02/6275-revision/',0,'revision','',0),(6277,1,'2012-02-29 18:22:51','2012-02-29 23:22:51','<em>Yesterday featured part one of new contributor Kula\'s pop-psychological analysis of what your favourite ice cream flavour reveals about you. Read part two of her witty report!</em>\r\n\r\nFlavor: Nut\r\nSalty and wonderful, adding a little crunch! Did you know that nuts and seeds are really good for brain power??? That makes the people who enjoy this flavor to be SUPER smart and intimidating.....like architects!\r\n\r\nI\'m a Nut. You\'re a Nut. We are all Nuts! Nut, nut, nut, NUT!! Pistachio, Butter Pecan, Almond… Can we all just agree that pistachios are absolutely amazing and have not nearly received as much praise as they are due? Okay, now that we\'ve gotten that out of the way. Those who\'s faves are from the Nut genre are among my favorite type of person. They usually tend to be inquisitive, delightful, misunderstood, non-conformists. Now why do I say this? There is something called a \"nut allergy\" (although Jack Donaghy says allergies are all in the mind and overcame a peanut allergy by sheer willpower!) Either way, people tend to freak out, \"IS THERE NUTS IN THIS???\" They even have gotten them removed from airplanes! It feels as if the Anti Nut Campaign is getting a little out of control. I think all this starts to bleed into the personalities of those who enjoy these little foods. They are inquisitive and relevant because lately every answer to my question of \"this is delicious! What is in it?\" is ‘Almonds, walnuts, pecans!’ Those who prefer these flavors seem to dabble in many different interests, and tend to be pretty darn good at whatever they are doing. They can be surprising and just what the occasion calls for. They don\'t feel the need to follow the crowd. They have their own ideas and opinions and stick to them. For that, they might rub some people the wrong way, or itch the back of people\'s throats the wrong way? (Is that scientifically accurate?)\r\n\r\nFlavor: Mixtures\r\nA little bit of that, and pinch of this, a tousle of that other good stuff, oh yea, a little bit more of that candy stuff, and just a smidge more of Whatchamacallit! Hey, whatever happen to Whatchamacallits? And how come spell check doesn\'t go all crazy about the way you spelled Whatchamacallit? (Mixture people tend to get a little sidetracked.....I am ashamed to admit :( )\r\n\r\nMixtures take a walk on the wild side. Collaborations! Ones that satisfy a palette like a duet from Barbra Streisand and Kanye would. Mint Chocolate Chip, Cookies and Cream, Rocky Road, Chocolate Chip Cookie Dough, Moose Tracks....to name a few. For me, Mixtures are where it is at! Give me a bowl that is stuffed with chocolate pieces, fudge swirls, cookie bits, peanut butter chucks, caramel clusters and I am one satisfied lady. Seeing that I fall into this category, it is a little difficult to give a realistic opinion into these personality types, but I shall try. (Commence the tooting of my own horn!) You can find them to be funny, creative, caring, people loving people. They mesh and mix in nicely wherever they seem to find themselves. They like to venture outside of the black and white, instead choosing to operate in the grey in between. They are fantasy dwellers. They have softness to them, but also some sharp and hard edges that show themselves every once in a while. They can only handle solitude for a little while. They play well with others, and prefer it that as opposed to kickin\' it solo. I just wanna take a moment to give a shout out to peanut butter. Peanut Butter, I love you! My consumption of you is ridiculously high, and if I ever decide to dedicate my body to science they will find that 72% of me is made up of you! Peanut Butter, you rock my world! Never change! KIT!!\r\n\r\nFlavor: Overly Sweet\r\nAhhhhhh, sugar, sugar dodododotooo, you are my candy girl!!!!! Sugar high! Hey I LOVE those shoes!!! Oh, this is the BEST avocado ever! Look at that blue car! Today is just wonderful, isn\'t today just wonderful????\r\n\r\nLast, but not least, is the flavor that dentist dislike the most I\'m sure, the Overly Sweet flavors. Superman, Cotton Candy, Bubble Gum. Otherwise known as the flavors that will stain your lips, tongue, teeth and just about anything else it touches. What a special brand of people they are too, being lively, loud, energized, upbeat mammals. Think Leslie Knope-like (if Whipped Cream & Waffles had it\'s own ice cream flavor, FORGET ABOUT IT!). These ones tend to speak too fast for you to even catch four words of what they just said. Their octave is usually on the louder side, not necessarily for the attention, but simply because that is what they know and can\'t seem to function at a lower level. They never seem to be exhausted. They tend to be Optimistic Primes instead of Negatrons. They are the ones you call to go out with if you want to have a good night out on the town without having to do any of the thinking, just mention doing something on a Friday night and they are suggesting three different possibilities and almost screaming about how excited they are! Everyone, in my modest opinion, needs to have a handful of people like these in their lives. They help you going when you\'ve run out of steam. \r\n\r\nI don\'t know about you but I sure am craving a good frozen treat right about now! Now I hope I didn\'t freak you out too much that just when you thought that your dessert choice would be one that required no thinking or logic, BOOM! Now you have to think every time you visit your grocer\'s freezer aisle, or your local Popsicle stand, ‘What is my purchase saying about me? What am I telling the world? ‘Beware, this frozen dairy delight can be a tell-all book that you were not ready to publish. Now, I know you have this sneaky suspicion that you are consistently being judged. Don\'t worry, YOU ARE! Or not, I don\'t know. Maybe you just really need that pint of Chunky Monkey because you have had a rough week, and not because you are an upbeat control freak secretly trying to masquerade as an easy going gal. So next time you settle yourself in with a nice bowl of the creamed ice, just think, ‘OH yea! This is me world. Can you dig it’? And then inevitably shout I SCREAM, YOU SCREAM, WE ALL SCREAM FOR ICE CREAM!\r\n','You Want to Know Who I Am? Check My Freezer! Part 2','','inherit','open','open','','6275-revision-2','','','2012-02-29 18:22:51','2012-02-29 23:22:51','',6275,'http://cravenmaven.com/2012/02/6275-revision-2/',0,'revision','',0),