The universe⌠is so much bigger than you realize. EVERYTHING EVERYWHERE ALL AT ONCE (2022)

if i look back, i am lost
Not today Justin
we're not kids anymore.
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@plasmirror
The universe⌠is so much bigger than you realize. EVERYTHING EVERYWHERE ALL AT ONCE (2022)

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nowhere to go but everywhere
Of all the places I could be, I just want to be here with you.
EVERYTHING EVERYWHERE ALL AT ONCE (2022) dir. Daniel Kwan, Daniel Scheinert
guild!
THIS is what i call character development

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Happy Meat Day everyone!
Several people have pointed out that in many countries outside the U.S., dates are written day/month rather than month/day, which would make Meat Day actually September 2nd. To which I would like to say:
1. In Japan itâs month/day, so February 9th would technically be the correct date 2. That being said⌠two Meat Days
QUEUED THIS FOR BOTH MEAT DAYS
An Actual Writing Tip From An Actual Author
Wow holy shit Iâm gonna actually give you guys an actual writing tip, being a published and award winning author and all.
Anyways, a great way to work in TOTALLY UNRELATED little details about your setting or what have you that may or may not be relevant later on is through the use of metaphors, euphemisms, etc. in character dialogue.
âThis cold is terrible! Iâm wearing more layers than an Aenirian bride!â
Congratulations, you now know something about Aenirian marriage customs. You might not even know what exactly an Aenirian is, but you know that their brides wear lots of layers.
See where Iâm going with this?
also even though it seems like common sense little details add so much depth and flavour to a story even and maybe especially when those details arenât plot relevant
not everything in the real world connects neatly and seamlessly with everything else; there are TONS of loose ends in real life because thereâs an entire world that keeps going regardless of one particular person or groupâs drama
having proof of a world outside of and utterly unconcerned with the main conflict is such a nice touch and a really quick way to breathe life into dialogue
Excellent addition!
LGBT activists have been vocal about intersex issues for several decades, because establishing the legal right to bodily autonomy for intersex persons is basically inseparable from establishing the right of trans persons to that same legal autonomy over their own bodies. many intersex persons prefer not to be grouped together with LGBT causes; however, the vast majority of LGBT activists would agree that performing "corrective" surgery on intersex infants - to force them to adhere to a largely fictional gender binary - is pretty fucking evil.
I uhh redrew Zuko as the girl laying by the pool meme, someone help me find a funny caption

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but at least the war is over
itâs bat appreciation day so hereâs some zubats. we got a battle friend, some wary hatchlings that were probably found in someoneâs attic, and a fancy undiscovered regional variant.
Conditional Immortality of Lobsters
this is metal af
this video was made by the devil
ah, 5-minute crafts. i can almost guarantee you that most of these wonât even work
This youtuber does debunking videos and I recognise some of those from her videos
I love Ann Reardon when she shits all over these fake how-to videos.
Yeah sheâs great! Her videos were actually featured on a BBC segment on twitter about how dangerous some of these life hacks can be to attempt
So the debunking video above led me to watch another debunking video, which started down a very intriguing wormhole of asking why people are producing fake how-to videos like this, and the short version is theyâre exploiting algorithms to generate ad revenue and the long version is theyâre produced by a Russian content farm that has made some forays into American political ads.
Which is abruptly sobering and worth watching.
Ann Reardon also has a patreon to help keep her channel running because of this shitty algorithm, PLEASE GO SUPPORT HER WHILE YOU CAN!
She seriously doesnât deserve the treatment youtubeâs been giving her, so please support her as much as you can and make sure this shitty farming channel goes down in flames.Â
It promotes EXTREMELY DANGEROUS activities such as PUTTING STRAWBERRIES INTO A GLASS OF BLEACH TO TURN THEM WHITE WHICH IS POISONOUS. AND POURING LAVA HOT CARAMEL ONTO A SPINNING WHISK, WHICH WOULD EASILY BURN YOU AND LEAVE A SCAR.
Itâs amazing how youtube still tolerates this kind of behavior just because itâs pumping out videos 24/7 and sucking up all of the views. Itâs unacceptable and it needs to be stopped as soon as possible.
Again, support Ann Reardon and her cause as much as possible and report the opposing videos promoting this shit. DO NOT LEAVE A COMMENT ON THE VIDEOS! YOUâLL ONLY GIVE THE ALGORITHM THE IDEA THAT THIS VIDEO IS SHAREABLE!
Reardon is fighting to raise awareness about this because these channels are killing channels run by real people like herself and other cooking channels. One of her first debunking videos goes into greater detail about it but basically cooking channels are not getting as much profit or are losing money for every video they make because they get buried by the videos from these content farms.
Donât watch content farms videos!
-FemaleWarrior
Anne Reardonâs videos really opened my eyes to the danger and the unethical practice of content farms.
Youtube allows it because it makes them money. Money is not more important that ethics. Learn from this!
Content farms also target children with peppa pig and elsa cartoons in youtube kids (youtube also does next to nothing about this) and it isnât widely understood the impacts this will have on childhood development since these videos donât actually impart any lessons and are not complex like avatar and other things a lot of us grew up watching were. Kids of a young enough age donât understand the impacts their views are having in the grand scheme of things (and certainly not on themselves since even researchers donât know what the impacts are), but people are noticing how some people make videos meant to be a challenge (think like bloody mary and how frightening that was for some of us? Now imagine that kind of thing buried in a YouTube video aimed at small children who canât yet tell reality from fiction) but are just dangerous and frightening, then telling the kids their whole family will die if they say anything to anyone about it. Fun times! /S
Those of us who are old enough to know better need to do things like refusing to watch the garbage churned out by these content farms, reporting videos that feature dangerous things (such as the aforementioned secret challenge videos and bleached strawberries videos and copyright violations), and probably not allowing kids under a certain age on youtube period or supervising them on youtube to help keep them safe
-FemaleWarrior
the cooking show Iâm watching is rated PG-13 for language and nudity
no itâs not cutthroat kitchen or gordon ramsey itâs a documentary exploring the anthropological & historical significance of cooking, and the dangers of the mass industrialization of food.
and i misspoke itâs rated TV-14 (for language and nudity)
this guy is so fucking angry about sliced bread (justifiably) that he really came out on camera with this absolute banger of a quote:
âAnd this is really how capitalism usually works. It creates a problem, and rather than fix the problem, it creates a new business to solve the problem.â
utterly scathing and yes this is from a 60 minute documentary episode dedicated entirely to the subject of Bread
You canât just not tell us why sliced bread is terrible D8
right ok so technically itâs not sliced bread but industrial, mass-manufactured bread that isâŚcausing problems. Hereâs the theory as the show presents it:
For about ~10,000 years bread was a fucking staple of the human diet. we evolved to eat this food, our bodies, our societies were built on this food, but all of a sudden weâre seeing a rise in gluten sensitivity* (distinct from celiac disease). Aka our bodies are rejecting this food weâve spent 100 centuries eating. Where is this coming from?
Well, a big part of it is probably that less than 100 years ago corporations changed the definition of bread. (Like, figuratively and literally, they petitioned the FDA to change the legal definition of bread so they could put in additives.) In fact, industrialization has changed the process and the ingredients used to make bread, to the point manufactured bread is a profoundly different product from what our ancestors knew as bread. Letâs start with:
1) The Process: For thousands of years, humans relied on naturally occurring wild yeast and bacteria found in the air to make (leavened) bread and bread starters (fermented dough used to âstartâ new loaves. hence the term âsourdoughâ). you can still do this at homeâall it involves is leaving a mixture of water and flour lying around for a few days. notice something missing? thatâs right, YEAST. this process of making bread involves yeastâyeast from the air around youâbut it doesnât involve concentrated bakerâs yeast. Bakerâs yeast refers to various strains of yeast that are added directly to flour & water mixtures as a leavening agent. This allows the bread to rise more quickly and cuts down on the overall production time. Convenient, right?
Now, adding yeast is not automatically a bad thing, and bakers have been doing it for a damn long time in interesting ways (such as using yeast from beer brewing). But lately weâve taken it to extremesâweâve gotten too good at creating more and more efficient forms of commercial Bakerâs yeast, specifically for industrial use on a mass scale. Manufacturers want bread to rise as fast as possible, because that is how you get more product on the shelves. Making bread in factories now takes a small fraction of the time it used to.
And why is this a problem? Because it turns out a more traditional âlong fermentation process allows bacteria to fully break down the carbohydrates and gluten in bread, making it easier to digest and releasing the nutrients within it, allowing our bodies to more easily absorb them.â [1] This (added to the fact that some commercial breads contain extra added gluten) has the unfortunate result that the product you buy from the grocery store is less digestible and nutritious than the bread human societies traditionally relied upon. Hence the rise of gluten intoleranceâthe gluten we are eating is simply more difficult to tolerate than gluten in properly fermented bread. (This is the reason many people with gluten sensitivity donât experience symptoms when eating more traditionally made, longer-fermented sourdough.)
Thatâs not the only issue though. Thereâs also:
2) The Ingredients. not just the countless additives, but specifically: the flour. See, a grain of wheat isâŚincredibly nutritious, honestly. It has almost everything we need to sustain life and health. Civilizations didâand doârely on bread as a fundamental dietary staple, to the point that you can track political instability with rising wheat prices. Itâs essential. Look at this:
In a single grain, the essence of life.
So yeah, wheat is nutritional. We can build bodies and civilizations out of wheat. But itâs also, likeâŚsuper difficult to access that nutrition. Well, more so than with most foods. If you eat a handful of wheat grains, a spoonful of flourâyour body canât digest that, you get basically nothing out of that (also raw flour isnât safe to consume, donât do that). Unlike many crops, wheat relies on being carefully and correctly processed in order for the final product to be as nutritional as possible. As stated above, part of that process is about fermentation. Another part is the quality of the flour, what it contains and how it has been milled and treated.
And that quality has changed a lot in just a century or two. Take white flour, for instance. White flour has been around for a long fucking time actually, but until the late 19th century it was considered a luxury item, a treat for the very wealthy. White flour was never considered a staple foodâuntil industrialists learned how to manufacture it cheaply. [2] And then it was everywhere. And suddenly, surprise surprise, we started to see a rise in nutrition related illnesses. Because the bran and germ have been stripped away, white flour has only a fraction of the nutritional value of whole grain. But because this gives it a higher shelf life, it was more convenient (and profitable) for manufacturers. So when they learned about the health issues, what did they do? Go back to making healthier flour?
Pshaw. Of course not. No, instead they kept removing nutrients, then artificially adding them back in. And that is how we got enriched flourâflour which is still significantly less nutritious than whole wheat flour. [3] And this is what the previous quote about capitalism was referencing. The food industry created a problem, and rather than undoing the problem, they created a whole new business to âfixâ it:
And thus came the mass rise of âenrichedâ foods.
Eat Wonder Bread! It has as much protein as roast beef! As much calcium as cottage cheese! As much iron as lamb chops! No need to eat real foods, when you can eat highly processed foods instead! Donât cook your own meals, let trustworthy corporations feed you! Mass-produced factory foods are easy, are healthy! There will be literally no downsides or long-term repercussions to public health & wellness!
So yeah. Much of what we think of as âbreadâ is chemically and molecularly distinct from traditional bread, and is very different (and less nutritional) than what our ancestors were eating even just a century ago. (On an individual level, Iâm not sure how to mitigate this, other than by purchasing the healthiest options available (e.g. whole wheat, sourdough), buying from small bakeries/farmerâs markets, or baking bread at home. Lately there has been a rise of small health-concious brands focusing on traditional fermentation and whole ingredients; some may be available in your area. But ultimately, itâs the entire wider system that needs to change.)
And there you have it! I have never been so incandescently furious about wonder bread. This documentary will do that to youâand will change your whole understanding of modern food. Itâs a 4-part netflix series called Cooked (2016), based on Michael Pollanâs book of the same name. Most of the info above comes from the third episode, and is accurate to the best of my knowledge (but let me know if I got anything wrong).
*I want to be perfectly clear though, gluten itself is not inherently bad. Itâs being demonized in the press on no scientific basis, just to push yet another diet fad. Unless your body has actual issues with gluten (e.g. celiac disease, gluten sensitivity) there are no proven benefits to eating gluten-free. There are, however, benefits to eating less processed, more nutritional (delicious delicious) bread.
tip jar :P
Just going to note while the rise in gluten issues is probably related in part to the way bread is processed, the cause of celiac disease was only discovered in 1945 and it was pretty much a death sentence before then.
Weâre only around three generations away from that and thus thereâs been three generations where people with celiac disease and gluten intolerance have lived to adulthood and had children who have it or carry the genes on to their children.
Imo part of the reason that gluten free caught on as a fad is because it can take up 12 years from symptom onset to get a diagnosis, many of the supposed benefits of gluten free match up with symptoms of celiac disorder and people are exceedingly more likely to be exposed to the fad; which then stops their symptoms because they have a gluten intolerance or celiac disease; then they are to a doctor who can/will diagnose them.
But also, if youâve been on a strict gf diet and you DO have celiac disease, it becomes near-impossible to properly diagnose. You may get a tentative diagnosis of âyou probably have it,â but.
The preliminary screening test for celiac is a blood test which basically looks for âis there a war going on inside your body?â bc when you have celiac and are eating gluten, your body is literally attacking itself all the fucking time. (Including your brain! Which is why one of the symptoms of celiac that we only just really figured out in the last 10y or so is increased anxiety and paranoia and irritability!) So if youâre on a totally gluten-free diet and have been for a while, that test will probably say âno celiac here! lookinâ good!â
But letâs also say that your doctor goes âmmm, Iâm not sure, letâs do some further tests.â Well, the definitive test for celiac disease is an intestinal biopsy - they take a tiny biopsy of the start of your small intestine and look at the state of your villi. The villi and microvilli are important bc they increase the surface area of your small intestine something like 600x, and when they get destroyed by celiac disease, your small intestine basically canât absorb enough nutrition from your food, and, uh, you die. Other things happen too but thatâs the tl;dr.
However, for someone like me, who definitely has celiac disease but has been on a totally gluten-free diet for close on to a decade at this point, I could go in to a hospital and have a biopsy and theyâve been like âyour insides look like someone who doesnât have celiac disease, good job!â (This is what my GI said to me at my last biopsy, matter of fact.) The whole point of the gluten-free diet is that I get to keep my villi and microvilli so I can digest my food and donât get cancer or starve to death. Buuuuuut you canât really definitively diagnose celiac then. WHICH IS FINE. Most doctors will either have you do a) a âgluten challengeâ for like a week before a biopsy to see how your body reacts, bc a week of a glutened diet wonât kill someone with celiac, just make them very unhappy and grumpy and poop forever or b) just say 'you probably have it, letâs act like you have it, stay off gluten forever and ever.â
The other thing about celiac, lest people think they can 'catchâ it from modern bread, is that you have to have a genetic predisposition to it, and we donât actually know how people develop celiac disease later in life. The best current guess is that if you already have a genetic predisposition toward it and your body goes through a bunch of trauma, your immune system might suddenly decide itâs time to light everything on fire the moment that it spots gluten. Weâre pretty sure thatâs what happened to me, since my celiac was diagnosed about 10 months after I had major spinal surgery. My dad also has celiac disease and he was diagnosed in his 60s, and heâs been through and out the other side of a skin cancer diagnosis, so itâs probable thatâs what kicked him over, though we donât know.
Thereâs a lot we donât know about celiac, but what we do know is this:
Itâs been around in humans for at least a couple thousand years; weâve found evidence of it in skeletons going back that far. Celiac disease is not new, itâs not trendy, itâs not a manufactured thing. As mentioned above, weâre probably just seeing more of it now because more of us get to survive!
Itâs an autoimmune disease that tends to cluster with other genetic autoimmune diseases like lupus, rheumatoid arthritis, Sjogrenâs syndrome, etc. A lot of us have multiple autoimmune diseases, because the only thing strong enough to kick our asses is us, I guess. For people who have celiac, our immune system detects gluten and then runs around setting the whole fucking place on fire just in case there might be more gluten.
Itâs most prevalent in but not confined to white people, because itâs genetic. I have to repeat that it is not confined to white people, because a lot of people do think itâs a âwhite person disease,â and that leads to underdiagnosis in literally everyone else. Having celiac is shitty, but itâs shittier if you donât get it diagnosed and start taking care of yourself.
It can in fact kill you and absolutely used to. The life expectancy of someone with celiac disease before a doctor in Holland (I think) accidentally diagnosed it in 1945 (due to food shortages which led to people not eating bread/having access to flour for months at a time) was 5 years or less. If you think you might have it, please talk to a doctor.
If itâs poorly treated, you can end up getting some really shitty cancers (leukemia, small intestine, etc.). âPoorly treatedâ means not adhering very strictly to your gluten free diet over the long term. There is no such thing as a âcheat dayâ for celiac disease (unless you are doing like a gluten challenge or smth as above). You cannot safely ingest gluten. Just⌠ever.
There is no safe long-term amount of gluten for people with celiac disease. Non-reactive is not the same as safe. I know people with celiac disease who do not react to amounts less than 20 parts per million. They donât feel bad if they get trace gluten. (This is not me, I am reactive down to 3ppm, yay me.) Itâs still not safe for them to eat gluten at all. Iâve had many people say 'oh my friend says itâs safe for them to eat [gluten-containing thing] because thereâs not much.â Well, itâs cool if your friend wants to do that, thatâs their body, but no, itâs not safe for celiacs to do that, so please donât feed that to me.
Gluten is in so much processed food and it sticks to everything. Itâs a cheap way to make things stick together, and it does not like to come out of stuff once itâs stuck to it. Wheat flour is in Twizzlers. Iâve gotten glutened by barley syrup being used in frozen lemonade. I canât eat something supposedly 'gluten freeâ that was made in the same facility as things containing gluten. If someone uses the same cutting board to cut bread as I use to cut my gluten-free bread, or the same toaster, I will get sick. (I am currently recovering from something like that happening on Friday night.) Once gluten gets in/on a porous material, it will never come out enough to be safe for a celiac to use it to prepare food. The only exception to stuff like that is cast iron, and thatâs ONLY because you can put cast iron in a stove, turn that stove up to 500 F for 30m, and burn every trace of organic matter away. No, I cannot eat something out of your tupperware or prepared in your gluten-containing kitchen. I donât even walk into glutenated bakeries bc inhaling flour is enough to make me feel like shit.
For most of us, itâs almost impossible to eat communally, and that can make us feel really shitty, because eating together is a prime human bonding experience. But, like, gluten is in fucking everything, and for most people, thatâs fine! If you find a restaurant your celiac friend can really eat at, or make a point of accommodating them so they can eat with you at parties, youâll be our favorite friend.
Celiac disease is not the same as gluten intolerance, but some people are at genetic risk of and who might develop celiac disease have gluten intolerance, but not everyone who has GI is at risk. Bodies are weird, okay? And we donât know entirely why some people who have the genetic risk develop it and some donât.
You canât catch it, youâre not going to give it to yourself by eating store-bought bread, at least the best current research doesnât think thatâs the case. When we talk 'traumaâ that makes celiac come out, weâre talking like surgery, car accidents, anything else that causes big trauma to the body.
Celiac sucks, you donât want it, itâs not trendy, there is no cure, itâs an autoimmune disease, donât fuck around with our food. Thank you for coming to my TED Talk.
This was an EXCELLENT lump of learning!

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my friend Alicia made this video to show you the correct way to pronounce "axolotl"! it's a Nahuatl word that gets mispronounced so often, often for puns right here on tumblr dot com, so I wanted to share this with you all because it's important to respect Indigenous languages. you can find her artwork here!
"ah-SHOH-lotl"
The "tl" at the end isn't produced the way one would if it were an English pronunciation. You can see the person make the sound and show you were to place your tongue, but in words (in case the video doesn't load) I would describe it as curving the tip of your tongue farther back than you would for a regular /t/ sound, but pressing that curved section to the same general area. Or making the shape of your tongue for /L/ (i.e. in lick, lap) but pronouncing it like you would /t/, and that's how you get the tl!
the dubious philosophy of salmon
the number of people who have looked at this is officially too large a number