the sum of my parts
(This is a reworked version of a piece I published previously)
I’m never sure that I can
piece myself together into
a semblance of a whole person.
the shards are sharp,
drawing blood at the touch.
the mean little glass pieces
defy the weary puzzle-maker.
H…
endings and beginnings
winter’s finally leaking out of
my bones,
summer’s first breaths warming
my flesh.
the ice in my veins is
melting away
rushing in light rivulets down
my limbs.
sunset pools in
my eyes.
the wind whispers
conspiratorially.
the future beckons warmly
my skin
glistening…
Cosmarxpolitan, Issue 5
Your va-jay-jay called! It wants to talk about anarcho-syndicalism
Dying. Literally dying.
this old comic gets more relevant with each passing day.
Not vodka. Whiskey.
(via swimbeforeyousink)
The story behind Sriracha
With a distinctive bottle and taste, Sriracha has gone from an unpronounceable challenge to a staple sauce for many Americans. In the U.S. alone, $60 million worth of the sauce was sold last year alone.
But it wasn’t always such a prevalent item on store shelves. David Tran, the man responsible for popularizing the hot sauce, had a long journey beforehand:
When North Vietnam’s communists took power in South Vietnam, Tran, a major in the South Vietnamese army, fled with his family to the U.S. After settling in Los Angeles, Tran couldn’t find a job — or a hot sauce to his liking.
So he made his own by hand in a bucket, bottled it and drove it to customers in a van. He named his company Huy Fong Foods after the Taiwanese freighter that carried him out of Vietnam.
Read more via our profile of Tran, and his beloved hot sauce.
Photos: Gina Ferazzi, Kirk McKoy / Los Angeles Times
