Qwerty Buns

4 year old me: why must we do this

Fantastic old woman in the leopard print coat: "Why yes, my tooth IS real silver! Nobody ever asks me that. Do you like cats?"

So from then on whenever one of us called something problematic, he would make us talk it out until we could name the “bad” thing we were hinting at. In this particular class, 7/10 it was some type of oppression, and the remainder was like, “I’m uncomfortable because this is very new/confusing/pushing boundaries that made me feel safe.”

Once we stopped calling things “problematic” and stopping at that, class got way more interesting and... we all had to say, like, “that’s racist” or “that’s misogynistic” or “ew capitalism gross” out loud, which a lot of us had never done in a classroom before. Or we had to be like, “Uhhh... I’m not sure what’s so bad?” and confront our own beliefs and that was maybe even more useful.

Hello Tumblr! 

@jubs here, today, to tell you about a feature we're building: Comments by author!

Comments (or replies) have been around for a while, but they have always been tucked away from your regular feed, and so we're working on a few ways to integrate them into the rest of our experience.

Soon, blogs will have a Comments tab alongside Posts, Likes, and Following. There, you will be able to see posts other people have been commenting on, and, more importantly, find your own comments! This was not possible before, except through notifications if someone engaged with your comment.

We're also working on a way to surface posts commented on by people you follow in your feeds. You will be able to find those in the For You tab, and later, alongside chronological posts in the Following tab.

So, how do you identify those posts in the feeds? 

Replied posts will show a small preview right there in your dashboard, before you click anything. 

@jubs again!

First of all, thank you all for the feedback in the original post!

Today, we're launching the new "Comments" tab for Blog pages, and we'll be testing a For You recommendation based on comments from people you follow. The posts will have a preview of the reply, so you know why you're seeing that post.

You will be able to control the new tab visibility, and whether we should include your comments in your follower's feeds, through a new setting:

The toggle can be found on https://www.tumblr.com/settings/blog/YOUR_BLOG or in the General Settings > Replies section, on Mobile. If you have already disabled the "Share posts you like" setting, the setting will default to disabled.

The new tab is only available on Web and iOS (44.8+) for now, but the toggle is available to everyone (including on Android), so you can control what other people see on your blogs, even if you don't have the new feature yet. Don't worry, we have plans to implement the tab and posts on Android, soon!

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We want to later include these replied posts to the Following feed as well, and we're planning on adapting the current "Include posts liked by the blogs you follow" toggle to also consider comments, in case you don't want to see shared comments from people you follow.

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.