tienriu

Weird Al is allowed to parody everything because he's operating under copyright law, not trademark law.

Trademark governs who can "trade" under what "mark" i.e. the brand identity of a company. Companies don't own their trademarked word forever, but they maintain the exclusive right to sell things under that brand in their specific market sector. Patagonia doesn't own the name of a geographical region, they just own the right to be the only company using that name to sell clothing and outdoor gear.

A drag queen name can be a parody of a clothing and outdoor gear company.

A company's trademarked logo can be used in parody creative works, with more leeway if it's not for commercial purposes. Trademark parody is allowed! Patagonia has been aware of and allowed Pattie Gonia's trademark parody for years.

Trademarks are specific to market sector. Actress Chase Infiniti could start a makeup line named after herself and her trademark would not infringe on the Infiniti car brand because they are different markets and there is no risk of confusion. Pattie Gonia could probably trademark her name to sell frozen veggie burgers and Patagonia would not care.

Drag queen Jan Sport did a collab with JanSport bags. What Jan Sport almost certainly did not do is independently apply to register "Jan Sport" as a trademark in order to sell bags on her own, because that would infringe on JanSport's own trademark in the bag market sector.

What Pattie Gonia is not allowed to do -- the thing that Pattie Gonia actually did do and is being sued for -- is apply to register "Pattie Gonia" as a trademark to sell clothing, because apparently Pattie is in talks with North Face and HydroFlask to sell "Pattie Gonia"-branded gear. These companies probably won't finalize anything unless Pattie shows that she actually owns the trademark. Unfortunately, "Patagonia" is already a registered trademark in the clothing market sector, and these two names are too similar to exist in the same sector (see: "likelihood of confusion" legal standard).

Your drag queen name can parody a clothing company. You can parody the trademarked logo of a clothing company. But you cannot use the same name to then go on to also become a clothing company.

In order to maintain their own trademark, Patagonia must sue for trademark infringement. If they don't sue, and Pattie Gonia gets her own trademark, Pattie could sue Patagonia for infringement on her trademark. You can see why Patagonia won't be dropping this suit no matter how much you harass them.

The new conflict is from Pattie Gonia using the Patagonia imagery and the Pattie Gonia name on her own merchandise. This is the email Patagonia sent, with the images they feel conflict with the 2022 agreement.

Pattie responded to that by disagreeing that she had broken any agreement, and also obliquely threatening to expose Patagonia for making tactical gear for the US military?

Pattie selling shit with her stage name on it Really Obviously isn’t going to have any negative effect on the continued lining of Patagonia CEO pockets, as if that even fucking matters, and no amount of waxing poetic about “well they have to 🥺🥺🥺” is going to make me say anything other than “fucking stupid if true then”.

In terms of whose pockets are being lined:

Rather than selling the company or taking it public, Mr. Chouinard, his wife and two adult children have transferred their ownership of Patagonia, valued at about $3 billion, to a specially designed trust and a nonprofit organization. They were created to preserve the company’s independence and ensure that all of its profits — some $100 million a year — are used to combat climate change and protect undeveloped land around the globe.

The unusual move comes at a moment of growing scrutiny for billionaires and corporations, whose rhetoric about making the world a better place is often overshadowed by their contributions to the very problems they claim to want to solve.

At the same time, Mr. Chouinard’s relinquishment of the family fortune is in keeping with his longstanding disregard for business norms, and his lifelong love for the environment.

(NYT Gift Link)

Since 2022, 100% of Patagonia's profits have gone to climate and environmental causes. They have completely restructured the ownership of the company so that this will continue in perpetuity.

There's a cookie somewhere in the 300+ pages of this book that needs mashed roasted Japanese sweet potato.

Now you'd think I'd have written a grocery list to work out which type of potato (maybe a photo) before I hit the market. That'd be logical, that would be efficient use of time, that'd be -

Yeah fuck it I love potatoes whatever ones aren't used in a cookie I'm going to eat.

Anyway two of these are red skin white flesh Japanese sweet potato (the one I'm fairly sure is the right one), one is white skin purple flesh Okinawan sweet potato and the last are the regular grocery store orange flesh sweet potatoes.

I'm not baking whatever cookie used sweet potato today (future!me is going to be searching for that recipe tomorrow) but I figured I might as well roast them tonight.

So this recipe is Slice-and-bake Sweet Potato cookies.

And right out the gate I think I fucked up. Instructions said cream butter, sugar, EGG, whisky and miso all at once. Normally (and in all the other recipes) it's sugar and butter first then egg and all other wet ingredients.

I suspect as I have a pre publication digital copy that there might have been corrections after because I ... Ended up with this.

This was from quite a while with the stand mixer.

It was at this point I decided to start from scratch and then hand whisk this attempt later to try and make it incorporate (with liberal application of force on butter bits) and run an experiment to see if I could taste any difference.

Also! I solved the problem of getting my slice and bake dough to be round!

But slicing will still put downward pressure on the bottom making flattened cookie rounds 😔

I suspect my habit of using really, really (too) room temperature butter is coming back to haunt me here. I might have to redo all the slice type cookies with more solid butter.

The finished product - slice-and-bake Japanese sweet potato cookies!

And can I just say, these ones made my entire apartment smell amazing (I mean baking, in general, will do this, but like SWEET POTATO amazing).

As expected that vibrant shade of purple darkened significantly in the oven. There's a glaze I haven't added yet (uses honey, dark brown sugar, miso and butter) as it looks like something best added just before eating (definitely would make everything very sticky if I were to store the cookies in a tin with the glaze on - or maybe I've made it wrong). The sweet potato in this cookie gives it a soft texture (almost cake like but not quite) and a very subtle flavour that is, yes, not that sweet (high praise I know).

With the glaze that sweet potato flavour gets somewhat overwhelmed by the honey (though the miso stops it from becoming too sweet) so got to bear that in mind. I wonder if, if I was serving this, I should have the glaze on the side with a spoon for people to add as they like.

There's a cookie somewhere in the 300+ pages of this book that needs mashed roasted Japanese sweet potato.

Now you'd think I'd have written a grocery list to work out which type of potato (maybe a photo) before I hit the market. That'd be logical, that would be efficient use of time, that'd be -

Yeah fuck it I love potatoes whatever ones aren't used in a cookie I'm going to eat.

Anyway two of these are red skin white flesh Japanese sweet potato (the one I'm fairly sure is the right one), one is white skin purple flesh Okinawan sweet potato and the last are the regular grocery store orange flesh sweet potatoes.

I'm not baking whatever cookie used sweet potato today (future!me is going to be searching for that recipe tomorrow) but I figured I might as well roast them tonight.

So this recipe is Slice-and-bake Sweet Potato cookies.

And right out the gate I think I fucked up. Instructions said cream butter, sugar, EGG, whisky and miso all at once. Normally (and in all the other recipes) it's sugar and butter first then egg and all other wet ingredients.

I suspect as I have a pre publication digital copy that there might have been corrections after because I ... Ended up with this.

This was from quite a while with the stand mixer.

It was at this point I decided to start from scratch and then hand whisk this attempt later to try and make it incorporate (with liberal application of force on butter bits) and run an experiment to see if I could taste any difference.

Also! I solved the problem of getting my slice and bake dough to be round!

But slicing will still put downward pressure on the bottom making flattened cookie rounds 😔

I suspect my habit of using really, really (too) room temperature butter is coming back to haunt me here. I might have to redo all the slice type cookies with more solid butter.

There's a cookie somewhere in the 300+ pages of this book that needs mashed roasted Japanese sweet potato.

Now you'd think I'd have written a grocery list to work out which type of potato (maybe a photo) before I hit the market. That'd be logical, that would be efficient use of time, that'd be -

Yeah fuck it I love potatoes whatever ones aren't used in a cookie I'm going to eat.

Anyway two of these are red skin white flesh Japanese sweet potato (the one I'm fairly sure is the right one), one is white skin purple flesh Okinawan sweet potato and the last are the regular grocery store orange flesh sweet potatoes.

I'm not baking whatever cookie used sweet potato today (future!me is going to be searching for that recipe tomorrow) but I figured I might as well roast them tonight.

So this recipe is Slice-and-bake Sweet Potato cookies.

And right out the gate I think I fucked up. Instructions said cream butter, sugar, EGG, whisky and miso all at once. Normally (and in all the other recipes) it's sugar and butter first then egg and all other wet ingredients.

I suspect as I have a pre publication digital copy that there might have been corrections after because I ... Ended up with this.

This was from quite a while with the stand mixer.

It was at this point I decided to start from scratch and then hand whisk this attempt later to try and make it incorporate (with liberal application of force on butter bits) and run an experiment to see if I could taste any difference.

Also! I solved the problem of getting my slice and bake dough to be round!

I lived next to an Airbnb "party house" for months and the constant noise was a blight on the neighborhood. Nobody asked the block if we were cool with 24/7 unf unf unf. Nobody said "hey is it cool if we open an unlicensed nightclub next door."

Now that we've finished with the recap, I'm switching to live blogging because as it turns out I am not a content producer and if I wait till the end I will (1) forget to do it and (2) forget to take photos of the finished product and instead just eat it.

... all reasons why I stopped posting WIPs and also stopped posting completed fanfics come to think of it.

ANYWAY - welcome to cookie #5: little chicken biscuits.

And this one deserves extra information! These are biscuits from Malaysia, and they're savoury-sweet. They have all the things you'd expect in a sweet cookie (sugar, flour, eggs, spices) but also MSG, sometimes a little chicken stock powder (there are few things in life that I am brand loyal too, but Lee Kum Kee chicken powder is one) and nam yu - a red fermented bean curd.

Question the first: there are multiple types of fermented bean curd. And I think mine is the other kind that isn't red.

I give you my melt honey set up.

The instructions said stir into a cohesive dough. I... I did it? This dough smells delicious - the five spice I think is doing a lot of the work there (despite it having been in my pantry for longer than my youngest nephew has been alive - and sure he's very young but not THAT young). But the white pepper and chicken stock powder is helping. I am a bit concerned I didn't put enough sugar (added to the wet ingredients) and honey (eventually got it out but I definitely just filled that measuring spoon up).

This is a test run to see how my oven handles the bake so I'll just be using about 1/4 of the dough.

I'm also trying out a few different cutters to see which one is the easiest and most likely to maintain shape.

The easiest shape was the flutted squares, the least impressive were the birds (they're the ones that could also be triangles, boomerangs or seals). I think some shapes are better used for iced cookies where details can be added.

I also did a bit of a grouped mountain style (small balls put together and flattened) as I've seen that style before.

The instructions for baking included spritzing the oven with water. As I didn't have anything that could spray water I used a baking container filled with water at the bottom of the oven instead.

I definitely over baked these, they needed to be in for 10 minutes rather than 12 (in fact 8 minutes might be a better guess).

However they still tasted great.

Smaller cut biscuits were crispier, and the grouped mountain style ones had a crisp outside and softer inside that I don't hate. I expect if I'd used bigger shapes they would also not have browned as much in 10 minutes.

This comes across as a savoury more than sweet biscuit, and is very moreish. Reminds me a bit of our Australian Shapes biscuits in terms of where I would put it on the snacks spectrum.

Now that we've finished with the recap, I'm switching to live blogging because as it turns out I am not a content producer and if I wait till the end I will (1) forget to do it and (2) forget to take photos of the finished product and instead just eat it.

... all reasons why I stopped posting WIPs and also stopped posting completed fanfics come to think of it.

ANYWAY - welcome to cookie #5: little chicken biscuits.

And this one deserves extra information! These are biscuits from Malaysia, and they're savoury-sweet. They have all the things you'd expect in a sweet cookie (sugar, flour, eggs, spices) but also MSG, sometimes a little chicken stock powder (there are few things in life that I am brand loyal too, but Lee Kum Kee chicken powder is one) and nam yu - a red fermented bean curd.

Question the first: there are multiple types of fermented bean curd. And I think mine is the other kind that isn't red.

I give you my melt honey set up.

The instructions said stir into a cohesive dough. I... I did it? This dough smells delicious - the five spice I think is doing a lot of the work there (despite it having been in my pantry for longer than my youngest nephew has been alive - and sure he's very young but not THAT young). But the white pepper and chicken stock powder is helping. I am a bit concerned I didn't put enough sugar (added to the wet ingredients) and honey (eventually got it out but I definitely just filled that measuring spoon up).

This is a test run to see how my oven handles the bake so I'll just be using about 1/4 of the dough.

I'm also trying out a few different cutters to see which one is the easiest and most likely to maintain shape.

Now that we've finished with the recap, I'm switching to live blogging because as it turns out I am not a content producer and if I wait till the end I will (1) forget to do it and (2) forget to take photos of the finished product and instead just eat it.

... all reasons why I stopped posting WIPs and also stopped posting completed fanfics come to think of it.

ANYWAY - welcome to cookie #5: little chicken biscuits.

And this one deserves extra information! These are biscuits from Malaysia, and they're savoury-sweet. They have all the things you'd expect in a sweet cookie (sugar, flour, eggs, spices) but also MSG, sometimes a little chicken stock powder (there are few things in life that I am brand loyal too, but Lee Kum Kee chicken powder is one) and nam yu - a red fermented bean curd.

Question the first: there are multiple types of fermented bean curd. And I think mine is the other kind that isn't red.

I give you my melt honey set up.

The instructions said stir into a cohesive dough. I... I did it? This dough smells delicious - the five spice I think is doing a lot of the work there (despite it having been in my pantry for longer than my youngest nephew has been alive - and sure he's very young but not THAT young). But the white pepper and chicken stock powder is helping. I am a bit concerned I didn't put enough sugar (added to the wet ingredients) and honey (eventually got it out but I definitely just filled that measuring spoon up).

This is a test run to see how my oven handles the bake so I'll just be using about 1/4 of the dough.

Now that we've finished with the recap, I'm switching to live blogging because as it turns out I am not a content producer and if I wait till the end I will (1) forget to do it and (2) forget to take photos of the finished product and instead just eat it.

... all reasons why I stopped posting WIPs and also stopped posting completed fanfics come to think of it.

ANYWAY - welcome to cookie #5: little chicken biscuits.

And this one deserves extra information! These are biscuits from Malaysia, and they're savoury-sweet. They have all the things you'd expect in a sweet cookie (sugar, flour, eggs, spices) but also MSG, sometimes a little chicken stock powder (there are few things in life that I am brand loyal too, but Lee Kum Kee chicken powder is one) and nam yu - a red fermented bean curd.

Question the first: there are multiple types of fermented bean curd. And I think mine is the other kind that isn't red.

I give you my melt honey set up.

The instructions said stir into a cohesive dough. I... I did it? This dough smells delicious - the five spice I think is doing a lot of the work there (despite it having been in my pantry for longer than my youngest nephew has been alive - and sure he's very young but not THAT young). But the white pepper and chicken stock powder is helping. I am a bit concerned I didn't put enough sugar (added to the wet ingredients) and honey (eventually got it out but I definitely just filled that measuring spoon up).

Now that we've finished with the recap, I'm switching to live blogging because as it turns out I am not a content producer and if I wait till the end I will (1) forget to do it and (2) forget to take photos of the finished product and instead just eat it.

... all reasons why I stopped posting WIPs and also stopped posting completed fanfics come to think of it.

ANYWAY - welcome to cookie #5: little chicken biscuits.

And this one deserves extra information! These are biscuits from Malaysia, and they're savoury-sweet. They have all the things you'd expect in a sweet cookie (sugar, flour, eggs, spices) but also MSG, sometimes a little chicken stock powder (there are few things in life that I am brand loyal too, but Lee Kum Kee chicken powder is one) and nam yu - a red fermented bean curd.

Question the first: there are multiple types of fermented bean curd. And I think mine is the other kind that isn't red.

I give you my melt honey set up.