is there anyone who can represent my serving

Me: I actually like to use women's deodorant because the stuff for men dries out my skin and smells like harsh chemicals

*BANG*

(3 hours later, at Walmart)

(Mobster holding Dove Advance Care in the deodorant aisle)

so, so many well-meaning people going “well, if feeling punk is what makes people be nice and do nice things, let them say they’re punk!” to which, yeah, i can’t stop them

my objection isn't "being nice isn't punk, therefore don't be nice”

my objection is that we've reached a point where every positive human behavior gets reframed as an aesthetic identity instead of just being a positive human behavior

if you think helping people is good, then help people because it's good!

if you think kindness is good, be kind because it's good!

i don't understand the need to run every moral action through a "but is it punk?" filter first, especially when a lot of the people doing this have no actual interest in punk as a culture, music scene, history, or political tradition (for better or for worse)

at a certain point "punk" just becomes shorthand for "thing i personally approve of," and then the word stops meaning anything at all

2-YEAR CHEDDAR

from GRAFTON VILLAGE

I usually try to review cheeses virginally - that is, ones that I’ve never had before. In this case, this is a cheddar I’ve had many times before. But I couldn’t leave it off the blog, what with its obvious appeal to leather and rubber fetishists.

As far as cheddars go, Grafton’s 2-year aged isn’t going to shock you. It’s mild, light on the salt, with a slightly sweet and grassy flavour. It’s got a nice texture. It’s dense, more moist than I expected, and smooth.

So what is the deal with the gummi suit on this cheese anyway? Well, cheese has obviously been around a lot longer than fridges. Fresh cheeses like mozzarella are too moist to last very long outside of a cold place (bacteria and fungi do so love damp places), though I don’t think anyone was too mad about eating that stuff quickly. But cheeses that have been aged (and dried) more have some more preservation options, which is where cheese wax comes in. The wax is a physical barrier, stopping fungal spores from landing, and also blocks moisture and air, making the cheese a pretty unfriendly place to grow. Even drier cheeses can be bandaged in cheesecloth and then slathered in lard to preserve them while allowing some ventilation.