Category: Viral

Cooler temperatures, falling leaves, and pumpkin-flavored everything are back across much of the country – whether we’re ready or not. And while fall may be more commonly associated with coziness and sweaters worn while sipping bourbon by the fire, it is also the perfect time for adventure travel in some of the US’s most epic National Parks.

I’ve traveled solo to 58 of the 63 currently designated “National Parks” over the last several years – many of the parks several times and in several different seasons. And I can confidently say that if you can get away for a National Park adventure in the fall, it is the absolute best time to see some of the most epic parks. Here’s why:

Visitation Numbers:

Visitation to National Parks reached record levels over the last few years. With international travel at a standstill for a time, it turned the focus onto outdoor destinations within the United States. People who had never thought to visit a National Park, camp or hike on a vacation were now renting RVs in record numbers and heading off on their own great American road trips.

Now that more people are back in an office setting and students are back in school for the fall, visitation is starting to go down dramatically. The National Park Service Visitor Use Statistics site shows that October and November are great times to visit most parks if you want some solitude.

Ending of Some Reservation Systems:

While visitation stats from this summer in some parks were slightly down across some of the more popular parks from last summer, often that was the result of crowd control measures that were put in place. We’re talking about reservation systems for parks themselves and campgrounds that in the past had been first come first serve.

Reservation systems have been integral to parks that were overcrowded, underfunded, understaffed, and overused. But as the leaves start to fall – so do the crowds. With students headed back to school and summer Fridays ending, there isn’t the same urgent need for reservations at many of the parks. While there are still some in place, several reservation systems have either stopped being required or are more easily attainable and at less notice than in the summer season.

This creates a much easier experience traveling to parks in the fall, as the added stress of securing a reservation is no longer at the forefront.

Fall Colors:

“Leaf Peeping” is an odd phrase that has somehow snuck its way back into our National vocabulary as each fall comes back around. The act of simply looking at the changing leaves – beautiful in its simplicity and something many of us look forward to traveling to see. National Parks might not be most people’s first thought when planning a leaf-peeping adventure, but seeing some of our nation’s most prized and revered spaces change under the golden blanket of fall foliage is truly a sight to see. You can have a completely different experience in many parks in a July visit compared to an October – just in what you can see from your car window.

Fall is a perfect time to visit nearly any National Park on your list, but these might be the most epic.

1. Grand Teton National Park

Grand Teton National Park outside of Jackson Wyoming is a dream in any season but is a stand-out in the fall. While parts of the park close down in late September (campgrounds, rafting, and boat tours) this also means that the crowds are much more manageable between late September and the beginning of ski season in Jackson.

While Wyoming is probably not your first thought for changing fall foliage – it has no shortage. The golden aspens contrasted with the jutting mountain peaks, ample wildlife, and still waters make you feel like you’ve been transported into a postcard.

What to Do:

Depending on the weather, hikes are accessible throughout the park during the fall season. I wouldn’t miss hiking Taggart Lake Loop, Jenny Lake Trail, or String Lake Trail. Catch some Insta-worthy fall colors at locations around the Snake River – I recommend Oxbow Bend and Schwabacher Landing.

Where to Stay:

Campgrounds are closed for the season in late September, but luckily Grand Teton is very accessible from Jackson Wyoming (there is even a commercial airport within the park itself).

If You Dare:

Hike Cascade Canyon! During the summer months there is a shuttle across Jenny Lake that shaves about 2.5 miles off the hike, but with boating closed for the season you’re in for the full 9.1 miles if you want to see some of the most incredible scenery you can imagine.

2. Acadia National Park

Acadia is one of the rare National Parks that is known as a “fall park” – but despite its popularity, it would be a crime to leave it off this list. Known for its incredible array of fall colors, this one is undoubtedly a bucket list trip. With peak foliage forecasted for the last half of October, there is still time to plan a trip to this northeastern wonder.

What to Do:

Hiking at Acadia is the best way to see the park, and luckily many of the popular trails are on the shorter side. I recommend Beehive Loop Trail (if you’re not afraid of heights and exposure), Jordan Pond Path (with a detour to South Bubble), and Ocean Path Trail. Also, be sure to drive out to the iconic Bass Harbor Head Lighthouse – but be prepared to wait for parking – for a sunrise or sunset. If you want a quieter experience, head to the Schoodic Peninsula area of the park. It is much less crowded and just as beautiful.

Where to Stay:

Bar Harbor is extremely accessible to the park – there are even free L.L. Bean-sponsored Island Explorer buses that shuttle back and forth between the city and many areas within the park. The city is quintessentially New England, with quaint bed and breakfasts interspersed with short-term rentals and luxury hotels.

If You Dare:

Take a hike on the daunting Precipice Trail. While only 3.2 miles round-trip, this hike is noted as one of the most physically and mentally challenging within the park system. The trail ascends to the summit of Champlain Mountain via open cliff faces and iron rung ladders. The park service doesn’t recommend this hike for children, those with a fear of heights, or anyone in wet weather. If you’re still interested, take a shot at it – just know once you start you can’t come back down the same way – it’s too dangerous. But you’ll be rewarded with amazing views on completion.

3. Zion National Park

Utah probably isn’t atop many travelers’ fall foliage bucket lists, but trust me when I say it should be vying for a spot. Utah is surprisingly lush and becomes completely otherworldly in the fall season. Like most – if not all – National Parks, the crowds have severely decreased from peaks in the summer and the weather has as well, from over 100-degree days in the summer to much more manageable average highs in the 60s and 70s.

Zion has also discontinued most permitting this season – save for Angel’s Landing – making a trip now less about planning and logistics and more about enjoyment.

What to Do:

Take a hike! The Narrows – the famed hike within the Virgin River – will be a little chillier this time of year, but much less crowded. This is also the perfect time to rent a bike or e-bike to explore the park roads and bike trails.

Where to Stay:

Campgrounds in Zion are open throughout the fall season if you want to sleep under the stars. Otherwise, there are ample accommodations nearby – your best bet is finding something in Springdale, which offers free bus service to the entrance of the park.

If You Dare:

Hike the social media famous Angel’s Landing trail. Known for its steep drop-offs, chain section, and huge exposure, this isn’t for the faint of heart. While only 4.4 miles round-trip, it is very narrow, steep, and classified as hard. If you’re up for the challenge, you’ll still need a permit – which is a pretty straightforward system here.

4. Yosemite National Park

Yosemite is awe-inspiring in any season, but fall might just take the cake. With fewer crowds, changing of the leaves, and crisp weather, this is a trip to add to your bucket list. With towering granite cliffs surrounding you in the valley, Yosemite is what you probably think of when you think of a National Park. It is epic and legendary – which is why the park has instituted reservation systems for entrance over the past few years.

Luckily for fall travelers, the reservation system ended on September 30, so now is the perfect time to get your valley fix.

What to Do:

Where to Stay:

There are several options for lodging when you visit Yosemite. Some campgrounds in the park are open throughout October – with reservations required through October 11 and first come first serve after at Hodgdon Meadow and Wawona campgrounds. Camp 4 will require reservations throughout the month. If fall camping isn’t your thing there are plenty of lodges, bed and breakfasts, short-term rentals, and traditional hotels and motels in the area. I love staying at Sierra Sky Ranch in Oakhurst when I am in the area during the colder months.

If You Dare:

Channel your inner Alex Honnold and take on a guided rock-climbing adventure. Offered by several outfitters in the valley, there is no better way to see the foliage on the valley floor.

5. New River Gorge National Park

New River Gorge National Park in West Virginia is the newest of the 63 parks to have simply the “National Park” designation. While visitation numbers are still slowly creeping up as a result, a visit sooner than later will give you the best experience in this park that still feels undiscovered. I have visited in both the busier summer season and in the fall, and can confidently say a fall visit should be on any National Park lovers list. The rolling hills of West Virginia truly shine when the leaves are changing, the weather is still temperate, and world-class rafting is at its peak.

What to Do:

New River Gorge has several distinct areas within the park, as it follows the path of the river. I recommend driving down the Fayette Station Road that winds below the New River Gorge Bridge to take in the vastness of the gorge while being surrounded by fall foliage. For a short hike with a great payoff head to Long Point Trail – be sure to stop by Arrowhead Bike Farm for a brew and taco which is nearly next door to the trailhead.

Where to Stay:

I recommend staying in Fayetteville or Hinton. Fayetteville has all of the traditional lodging options along with several camp-like adventure outfitter companies with cabins and camping. I stayed in a cabin at River Expeditions on my last trip and recommend it. Hinton is quieter – and home to the Autumn Colors Express Train rides in late October. There you can find quaint bed and breakfasts and short-term rentals with a more laid-back, quaint vibe.

If You Dare:

Go whitewater rafting! From April to October, you can book guided (and intense) whitewater rafting trips on the New River within the National Park itself. With Class I – IV rapids, it is heart-pumping to say the least. If you really want to adventure head to the nearby Gauley River within the Gauley River National Recreation Area for “Gauley Season” – six weekends in September and October when the Summersville Lake Dam is released and adventure seekers from around the world descend on the Gauley to ride Class 5 rapids.

It’s spooky season and with that generally comes more candy than anyone could comfortably eat in one sitting. There are some candies that people think should never leave the factory—more than 25,000 people responded to a question on Reddit, “What is the worst candy?” And let me be the first to tell you that people had some big feelings.

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Candy is something that most people enjoy, but preferences vary widely. Some people love black licorice and think it’s the best-tasting candy out there, while others would gag at the smell of it. So, it makes sense that a list of candy that people hate is bound to be subjective based on people’s differing tastes. But there are some candies that rise to the top of the throw it in the trash and light it on fire list, so stick around to find out what candy to avoid this year, in no particular order.

1. Crunch bars are no longer a favorite

Yeah, Crunch is the candy bar from your childhood that used to cut your tongue or roof of your mouth because you insisted on sucking the chocolate off of the rice crispy bits. It seems that the formula was changed a few years ago for no good reason, according to the people on Reddit. One person described the change as a “crime against humanity,” while another who excitedly bought one after years of being unable to find them described the candy as “chocolate lies.”

2. Wax lips and vampire teeth

The collective jury seems to be out on if you’re actually supposed to eat those things, but I distinctly remember being told they were gum and they kind of tasted like maybe they could be—if you didn’t know what gum tasted like. Whether you were supposed to eat them or not, chewing on them tastes, well, like wax.

3. Any object with fake M&Ms inside

I’m not sure you see so much of this around Halloween, but you definitely see it around Christmas. Clear plastic candy cane tubes filled with fake M&Ms that one person said “taste like chocolate lentils” and ended the statement with expletives. It’s safe to say that they have some strong feelings.

4. Whatever those orange and black wrapped candies are

No one knows what they’re called but the hatred was unifying. Is it peanut butter flavored or flavored like molasses? There was some disagreement there, but the consensus was that nobody liked them and they should immediately be thrown into the sun. If you buy those candies to give out to your trick or treaters, just know that you’ll have a bunch of 8-year-olds figuring out how to string together swear words just to cuss you out in their heads.

5. Jujubes are not for actual teeth

According to one commenter, Jujubes are the generic much harder and less tasty version of Dots, and I can see that. Someone else had a theory about them being invented by dentists to drum up more business, but seriously, those things could yank out a tooth while anyone tried to chew them. They’re brutal but if you’re looking to make your jaw line look like it was getting in reps at the gym, then these are the candies for you.

6. The actual devil in candy form, Good & Plenty

Oh, there are plenty, and I mean plenty, but they certainly aren’t good. The thought of those purple and white coated candies makes some people want to rip out their taste buds. A few Reddit users came up with other names for the candy nightmares are made of. One person said they should be called “bad and too much,” while another user preferred the name “awful and abundant.” Someone else describes the taste as “NyQuil flavored chews” and that’s a pretty accurate description.

7. The corn that everyone loves to hate, Candy Corn

You knew it was coming. Candy Corn is probably the most controversial holiday candy next to Peeps. People either love or hate them, there is no in between. But the gathered thoughts of commenters under this particular entry is that Candy Corn deserves its own special place at the bottom of a burning trash pile. Poor Candy Corn, I love you, maybe that’s enough to soothe the sting from the collective distain.

8. This oldie, teaching kids bad habits, Candy Cigarettes

Yes, they still make these and they’re still just as chalky and gross as ever. Who thought “I know what will be a great candy— cigarettes!” and had enough eyes on it to approve the product for advertisement and consumption by children. One of the commenters joked that they were still struggling with their candy cigarette habit and had to turn to candy patches to help with their addiction.

9. While not a Halloween candy per se, Circus Peanuts kept popping up

What is it about these orange peanuts that gets people in a tizzy? One person actually described them as “biting into foam” and now I feel like I need to try some again to accurately assess if this is in fact true. The comments under Circus Peanuts were just filled with one-word reactions like “gross” and “nasty” so it seems pretty safe to assume not many people are fans of these orange foamy peanuts.

10. Dots and the stupid paper they come on

Dots are cute in theory but when you try to eat those little suckers you get a mouth full of paper that rips off along with the candy. There really isn’t any separating the candy from the paper no matter how carefully you try. The only sure method of getting paper-free candy is to pull the candy off and lick the stuck-on paper until it dissolves. Eh, I guess you’re still getting the paper that way, just in a less offensive way.

Of course, there may be things on this list that you absolutely love. I’m just the messenger. Take it up with the thousands of people who think you’re wrong. Just kidding … taste is subjective. Enjoy whatever candy you want this Halloween and remember to pass out the good stuff for the trick or treaters.

Sometimes you’re minding your business cruising the internet streets when you come across a random video that likely lives rent-free in someone’s head. Well, this gem of a video shows the late Regis Philbin doing an interview with David Letterman on the “Late Show,” except Philbin comes out fully made over as the lovable swamp ogre, Shrek. The episode is from 2009 and it’s still unexpectedly hilarious.

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If you ever watched mid-morning television when you were home sick as a kid, then you probably know Regis Philbin from co-hosting “Live with Regis and Kathie Lee.” The star constantly had Kathie Lee and their guests laughing with his daily antics, and after Kathie Lee passed her co-host duties to Kelly Ripa, Philbin’s humor didn’t stop. The fact that he showed up to an appearance on a talk show dressed head-to-toe as Shrek should’ve surprised no one. But Letterman appeared confused before recognizing the voice of the ogre standing before him.

When Letterman introduced Philbin and asked how he was doing, the then daytime talk show host explained that he made a mistake coming dressed as Shrek because he had to spend more than two hours getting ready. Two hours in costume and makeup for him to come on stage for less than five minutes. Philbin then laments that he had to spend another two hours sitting in the green room waiting for his turn to come up. That seems like some serious dedication to a silly prank but the audience and Letterman got a kick out of it. Check out the hilarious exchange below.

Pairing oysters with whiskey is one of my favorite pastimes. I used to sit on a beach next to an oyster garden with a bottle of Jim Beam white label and shuck oysters while swigging straight from the bottle with my grandfather on one side and my best friend on the other. If I close my eyes, I can still see the grey skies of a cool Pacific Northwest day and smell the swaying firs.

The best part was dashing a little whiskey right on the oysters and then shooting it from the shell. It’s a divine way to both eat oysters and drink whiskey. I still do that to this day (though I have moved on from Jim Beam these days), even when I’m ordering oysters at a restaurant or raw bar. I’ll always get a glass of whiskey on the side and pour a little bit over the oyster instead of lemon juice, cocktail sauce, or a mignonette. It’s just better with the whiskey, adding a nice spiciness that also blends wonderfully with a nice and creamy raw oyster.

Below, I’m revealing five whiskeys I think are perfect for splashing on an oyster and shooting. These are my go-tos, with a new addition added at the end that I just came across last month. Don’t worry, I tested it with some fresh oysters over the weekend and it immediately popped on the palate. So let’s dive in and pair some great whisk(e)y with some great oysters.

Also Read: The Top 5 UPROXX Bourbon Posts Of The Last Six Months

• We Blind Tasted A Whole Bunch Of $30-60 Bourbons To See If Any Could Beat Weller
• We Put A Whole Bunch Of Bourbons To A Giant Blind Test And Discovered Some Absolute Gems
• We Blind Tasted Classic Bourbons And Were Shocked By The Winner
• The Best-Known Basic Bottles Of Bourbon, Blind Tasted And Ranked
• All The Double Gold-Winning Straight Bourbons From This Year’s San Francisco World Spirits Competition

Talisker 10

ABV: 45.8%

Average Price: $64

The Whisky:

This is one of the most awarded single malts ever. The juice is matured in ex-bourbon casks in Talisker’s warehouse which is literally feet away from the sea. The subtly peated malts take on a real seaside feel as those years tick past, creating a whisky that will not disappoint.

Tasting Notes:

The nose opens with this soft sense of pitted orchard fruits next to a thin line of beach campfire smoke far off in the distance with a hint of minerality and bright spiced malts. The palate has a hint of an oyster shell that leads to dried pears and apricot with a hint of warmth and spice malt next to dry sweetgrass. The end is full of lightly smoked plums with a hint of cardamom and cinnamon next to sea salt and a final whiff of that beach campfire way down the beach somewhere.

With An Oyster:

This is the ultimate oyster/whisky pairing combo. It works so well together it almost feels like the whisky was specifically designed for it.

All that aside, the soft beach campfire smoke really adds to the taste experience of a fresh and briny oyster, tying the whole thing together. The hint of spice and fruit also provide a nice counterpoint to the creamier texture of the oyster.

Michter’s US*1 Small Batch Kentucky Straight Rye

ABV: 42.4%

Average Price: $50

The Whiskey:

This single barrel rye is the rye you can measure most others against (especially at this price point). The well-crafted juice goes into the barrel at lower proof so that once it’s aged it won’t need a ton of water to proof it down. Once it hits the right age, it is small batched, 21 barrels at a time, and cold-filtered with Michter’s bespoke filtering process before a final proofing and bottling.

Tasting Notes:

Peppery rye and a hint of citrus open this one up in the nose with a good dose of old leather, sharp winter spice, and a hint of smoked plums. There’s a nice run of creamy toffee that leads to spicy black pepper and a hint of ancho chili pepper with a mix of cumin and cardamom that leads to a fleeting sense of dried mint. The woody end carries the sip towards a warm, spicy finish that’s layered with chili-spiked tobacco, old wicker, and a sense of orchard wood bark.

With An Oyster:

The pepperiness and mild chili spice really amp up an oyster’s flavor profile. If you like dashing a little Tabasco or cracking some black pepper over your raw oysters, try this instead. The spice is there in the whiskey and will shine with your next oyster shot.

Jefferson’s Single Barrel Straight Rye Whiskey Finished in Cognac Casks

ABV: 47%

Average Price: $59

The Whiskey:

This release from Jefferson’s leans on masterfully selected barrel picks. The sourced juice is picked from single barrels of cognac-finished rye whiskey (from Indiana) and bottled with a touch of proofing water down in Kentucky.

Tasting Notes:

Soft old leather and meaty raisins with a good dose of sharp cinnamon cut with floral and fresh honey with a mild creaminess. The palate is plummy and full of lush vanilla with a plum pudding vibe next to a hint of orange studded with cloves while soft nutmeg smoothes everything out. The end brings the fresh honey back and laces it with rich and almost burnt orange oils next to a mix of old cedar bark and dry cinnamon wrapped in dry tobacco.

With An Oyster:

This choice is so lush. The soft fruitiness and clove really pop with an oyster. That little bit of citrus on the end also blends nicely with the liquor of an oyster, combining bright with umami for a great balance.

Ardbeg An Oa

ABV: 46.6%

Average Price: $73

The Whisky:

This is a quintessential Islay peaty whisky. The juice is aged in a combo of Pedro Ximénez, charred virgin oak, and ex-bourbon casks before being married and rested again in Ardbeg’s bespoke oak “Gathering Vat,” allowing the whiskies to really meld into a cohesive pour.

Tasting Notes:

Slow-smoked peaches mingle with soft cherrywood and a bundle of smoky savory herbs — sage, rosemary, ramps — on the nose. The palate is soft and buttery with a sweet burnt toffee vibe next to nutmeg, walnut, Earl Grey, and maybe a touch of woody maple syrup. The end takes its time and meanders through salted black licorice, wild florals, more singed savory herbs, and a hint of black-pepper-covered brisket fat that’s been heavily smoked over sea-soaked driftwood.

With An Oyster:

Admittedly, if you’re not into peat, this isn’t going to be for you. I used to be like that too, until this very whisky slowly turned me to the dark (and earthy) side.

With an oyster, the savory herbal vibe really kicks up and pairs perfectly with a big meaty oyster with a creamy feel. The wildflowers and black pepper smoked fat just perfectly vibe with the seawater liquor and sharp crispness of a good oyster. This is easily one of my favorite pairings when I’m in the mood for a smoky oyster experience (especially if the oysters are smoked too).

Kirkland Signature Single Barrel by Barton 1792 Master Distillers Kentucky Straight Bourbon Whiskey

ABV: 60%

Average Price: $32

The Whiskey:

This Costco release is sourced from Sazerac’s other Kentucky distillery, Barton 1792 Distillery down in Bardstown, Kentucky. The whiskey in the bottle is very likely the same distillate/barrels as 1792 Full Proof. However, this is proofed down a tiny bit below that at 120 proof instead of 125 proof, adding some nuance to this release.

Tasting Notes:

The nose on this one is pure classic bourbon with rich vanilla, salted caramels, sweet oak staves, winter spices, and a hint of Almond Joy. The palate leans into sour red wine spiced with woody winter spices and cut with brown sugar before a sense of corn husks, creamy eggnog with plenty of nutmeg, and cherry/chocolate tobacco leaves kick in. The end has a nice warmth, kind of like a spicy ancho-dark hot chocolate flaked with salt and rolling around next to cherry tobacco.

With An Oyster:

This is my latest addition to the oyster/whiskey shelf. This whiskey is a great value and replaced my nostalgic need for Jim Beam with something that simply tastes better, especially with an oyster.

The sour red wine vibe and barky spices really help the oyster shine. Interestingly, the chili-chocolate vibe adds a nice dimension to the soft and silky oyster liquor and meaty body with a sense of spice and light bitterness countering the umami and sea spray saltiness. It’s a great mix of flavors that all compliment each other as your throw back a oyster or two.

Last night in Los Angeles, Yeah Yeah Yeahs played the last of their mere three scheduled shows in the US this year. The band’s first album in nearly a decade, Cool It Down, came out last Friday and it’s been a welcome return for the New York trio of Karen O, Nick Zinner, and Brian Chase. Following a headlining performance last month at Chicago’s Riot Fest and then a sold out appearance at New York’s Forest Hills Stadium, Yeah Yeah Yeahs took to the stage at the glorious Hollywood Bowl with openers Japanese Breakfast and The Linda Lindas.

There’s nary a performer out there quite like singer Karen O and the elation of a long layoff was on full display at the Bowl. The Linda Lindas showed their feisty, youthful bravado to open the evening, before Japanese Breakfast crushed once again on the heels of last year’s smash Jubilee. But it was a moment during the Yeah Yeah Yeahs encore that made for an especially ecstatic moment and a triumph for the rise of Asian-American women in indie rock.

To begin their two-song encore, Karen O welcomed back up Japanese Breakfast and The Linda Lindas on stage to sing a glowing, rowdy, celebratory cover of Kim Wilde’s 1981 bop, “Kids In America.” And this was more than just a “grab the mic and everybody sing” on-stage cover. There must’ve been six guitarists on stage and damn near a dozen vocalists. It was a sweet moment to not only culminate a rare set of live shows from Yeah Yeah Yeahs, but also to celebrate the influx of AAPI women in rock and roll.

Watch a clip of the performance above.

Beyoncé has to be fed up with this sample/interpolation permission nonsense. After making such a herculean effort to credit every single songwriter, producer, DJ, and influence she used on her sweeping new album Renaissance, she’s spent the last several months fielding accusations that she didn’t get permission to use those interpolations — even though she wouldn’t have been able to put out the album without them.

First, Kelis groused that part of her song “Milkshake” was used without her permission, even though she’s not technically the rights owner of the song in the first place. Then, ’80s pop band Right Said Fred put down Beyoncé in an interview with The Sun (which sounds about right), saying, “Normally the artist approaches us but Beyoncé didn’t because she is such an arrogant person.” This after the band wrote on Twitter, “We’re delighted Beyoncé is using our melody, a simple ‘please’ or ‘may I’ would have been nice.”

And while Bey stayed quiet during the Kelis issue, this time, she’s speaking up to defend herself. Upon learning of Right Said Fred’s statement, she issued a press statement via E! News refuting the band’s claims and pointing out their seemingly abrupt about-face (again, this was in The Sun, which should tell you everything you need to know). “Permission was not only granted for its use, but they publicly spoke of their gratitude for being on the album,” it reads. “For their song, there was no sound recording use, only the composition was utilized. Permission was asked of their publisher on May 11, 2022, and the publisher approved the use on June 15, 2022. They were paid for the usage in August 2022.”

Additionally, the statement shuts down RSF’s claim that they would only “get about 40 [pounds]” for their contribution. Instead, the statement says, “The copyright percentage of the Right Said Fred writers with respect to the use of ‘I’m Too Sexy’ is a substantial portion of the composition. Collectively the Right Said Fred writers own more than any other singular writer and have co-writer credit. This accusation is false.”

Like I said: Fed. Up. Hopefully, this instance will set an example for all the other artists who want to come for the Queen; check with your publishers first. Meanwhile, many of the other artists credited on Renaissance absolutely gushed at their inclusions, so perhaps this will be the last we’ll hear of it.

California is the best state in the entire United States for Mexican food. That’s undeniable, whether your tastebuds are geared toward the Mission Style burrito of San Francisco, the fish tacos of San Diego, or even the Central Valley, a hidden gem of Mexican delights (and a great spot for some of the more umami-forward Tex-Mex flavors). You can pull out your phone right now and randomly place a pin anywhere in the state of CA and find a taqueria nearby that will blow away most of what you’ll find anywhere else in the United States (with the exception of TX). And while you can get truly great Mexican food from the Cali-TJ border to the state line of Oregon, no city in the state shines quite like Los Angeles.

The city is a straight-up hotbed of Mexican food — rich in history and in flavor. It’s got the ports for seafood, it’s close to cattle lands and farms, it’s got a massively diverse population and it’s in a city that values diversity, culture, and — most importantly, perhaps — flavor.

But that’s not to say LA’s Mexican food scene is perfect. Because LA is also home to Taco Tuesday at bars and $1 tacos at strip clubs and the continued insistence by diners across race and class lines that Mexican food should be cheap. Like… cheaper than mass-produced fast food.

For those who don’t know, the city of Los Angeles predates US occupation — as it was officially founded in 1781 as a part of New Spain then existed as a part of Northern Mexico until the Mexican-American war of 1846 before finally being established as part of the 31st state of the Union in 1850. In its long and storied history, the city has always been home to an ever-shifting mix of shared traditions and cultures, which naturally has resulted in some deliciously varied cuisine. But it’s the sheer diversity of Mexican food that can be found within the city limits today that makes it rise above all other US cities.

“We have a humongous diversity of Mexicans.” Taco USA: How Mexican Food Conquered America author and LA Times columnist Gustavo Arellano tells me. “We get Mexicans from all over Mexico and that’s not true of most cities in the United States, even the big ones.”

That sort of diversity brings all sorts of Mexican food to the city, allowing you to dine on food traditions hailing from Oaxaca, Zacatecas, Michoacán, Jalisco, and Sinaloa without having to travel very far. Each of those Mexican states has its own distinct and rich culinary traditions that reach back to the pre-Hispanic era and get filtered through the Los Angeles lens. With that access to so many different food traditions, Mexican food isn’t just a feature of the city — it’s part of every Angeleno’s identity, regardless of demographics.

Dodgers. Graffiti. Beach. Kobe (okay fine, The Lakers, but mostly Kobe). West Coast Rap. Hollywood. Mexican food. That’s LA, in its simplest

“If you grew up in Southern California Mexican food is part of who you are,” Arellano notes. “You can’t say tacos are as big a part of the culture as hamburgers in most of the United States. But in LA, tacos are part of the lingua franca, and other Mexican dishes are as well.”

According to the United States Census Bureau — last updated in 2021 — the Hispanic or Latino community of Los Angeles accounts for a whopping 49.1% of the population. With those numbers comes culinary innovation from all across Latin America (mainly Mexico) resulting in new food traditions and dishes constantly being funneled into the city. Mexican food isn’t just abundant in Los Angeles, it’s constantly evolving, getting remixed, and developing into new forms of cuisine, as is the case with “Cal-Mex.”

“Cal-Mex is a tradition born from generations of Mexicans coming in, opening their restaurants, absorbing some dishes, and focusing on others,” explains Arellano. “It ties back to the heritage of California when it was Mexico.”

In Los Angeles, you can eat chilaquiles from central Mexico with a side of tamales from southern Mexico for breakfast (chilaquiles and tamales both originated with the Aztecs, pre-Mexico), grab a Chihuahua inspired burrito for lunch, and finish your night with Oaxacan-inspired street tacos from your favorite LA pop-up taco vendor while sipping on mezcal from the corner store. And that’s without needing to delve into Cal-Mex delights like the California Burrito, the Crunchy Taco, or fusion foods like Roy Choi’s Kogi.

“So many people in Southern California love carne asada above other meats, and love dishes like chili colorado, or chile verde, and burritos. Those are all dishes that come from northern Mexico,” Arellano notes. “Before the 1920s, there were no tacos in Mexican restaurants. That was not Cal-Mex food. With the Mexican revolution, then you started getting people from central Mexico who brought over those tacos and then it became a part of Cal-Mex food. Or chilaquiles for breakfast. That wasn’t really a thing in the seventies.”

The sheer variety of Mexican food in LA just can’t be matched. But while this is indeed a Mexican food Mecca, it’s not without its problems. While the Latino population in Los Angeles is ever-growing, it’s still a demographic that is largely working class. As such, there is a serious devaluing of our cuisine not just from outsiders who expect cheap eats, but ironically by the working families trying to get by and have no choice in regards to the type of quality they can reasonably provide, resulting in what Arellano refers to as “tortilla gentrification.”

“By supporting cheap Mexican food, you’re supporting terrible food systems,” he says. “There is tortilla gentrification right now. Higher-end restaurants are boasting that they’re making corn tortillas from nixtamalized corn, buying heirloom corn from Mexico and heirloom flour from Northern Mexico. Then people say ‘oh those aren’t real tortillas because they cost too much,’ but that’s the sad thing. Those are the realest tortillas you’re going to find. We’re talking about heritage. We’re talking about corn grown by families who have been doing this for hundreds of years. Do you not want to support that and give them a living wage as opposed to supporting Guerro or these big companies that buy a shitload of shitty corn from the United States? It’s sad, and it’s such a Mexican thing, by the way, this sad irony. Doing it the right way costs more and most Mexicans can’t afford it, even though they could probably 50 years ago.”

Mexican food from Los Angeles is a special thing, a defining feature of a great city, and a big part of what makes it great in the first place. But if we want to preserve that, we all need to pay up. Because one thing is for certain about Mexican food in Los Angeles — it’s always going to change. How it changes is going to be a function of how people treat it. And if that treatment starts with honoring the culture that it comes from, well, that will be better for everyone.

J. Cole’s shot selection and pen-wielding never come into question, but prolific producer No ID poked a teensy little hole in the Dreamville top dog’s game while chopping it up on the latest episode of Spotify’s The RapCaviar Podcast with host Brandon “Jinx” Jenkins and Hit-Boy.

“I used to have a running joke with J. Cole, like, ‘Yo, I’m gonna have to do a session with you so I could do a beat that you’re not gonna use that I could get off. I just need your inspiration,’” No ID said with a laugh. “It was a week or two we was working in the beginning. For him, I did the ‘Control’ beat, Nas’ ‘Stay,’ ‘Tears Of Joy,’ ‘My Last,’ and something else. And it was just like, ‘Nah, that ain’t it.’”

Big Sean dropped “My Last” featuring Chris Brown in 2011, and it spent two weeks atop Billboard‘s Hot Rap Songs chart. Sean’s “Control” was a juggernaut in 2013, thanks to Kendrick Lamar’s eviscerating verse that put everyone on notice, including Cole: “But this is hip-hop, and them n****s should know what time it is / And that goes for Jermaine Cole, Big K.R.I.T., Wale / Pusha T, Meek Millz, ASAP Rocky, Drake / Big Sean, Jay Electron’, Tyler, Mac Miller / I got love for you all, but I’m tryna murder you n****s.”

Nas included “Stay” on his 2012 album Life Is Good that debuted at No. 1 on the Billboard 200, while Rick Ross’s “Tears Of Joy” featuring Cee-Lo was a standout on 2010’s Gold-certified Teflon Don.

On RapCaviar, No ID also dished that the beat for Beyoncé’s Renaissance track “Church Girl” was done over four years but he “forgot about it” because it was just sitting on Jay-Z’s computer. Hit-Boy one-upped No ID by sharing the beat for “Thique,” another Renaissance track, was finished eight years ago in the same session as Nicki Minaj’s “Feeling Myself,” though he has shared that story before.

Watch the clips below.

Some artists covered here are Warner Music artists. Uproxx is an independent subsidiary of Warner Music Group.

As the spookiest season of all trudges on, it’s time to explore the various celebrity-led supernatural shows that have been popping up all over the place. Over the summer, we had Conjuring Kesha which followed the pop star looking for various spirits while filming on a very Blair Witch Project type of camera. Kristen Stewart is also embarking on her own paranormal endeavor with a new “gay ghost-hunting reality series” that’s currently in the works. Now, we have another ghostly special to look forward to, this time from East High Alum Vanessa Hudgens.

Hudgens and musician GG Magree will star in Dead Hot: Season Of The Witch a new documentary where the actress explores Salem and its witchy origins. The movie was filmed earlier this year and has been described as a cross between The Simple Life and The Craft which sounds strangely promising.

Dead Hot will be distributed by Bunim-Murray, the company behind The Real World and Keeping Up With The Kardashians. But just because it’s a reality show doesn’t mean it’s not fun!

“It’s entertainment first, but there’s a real, personal, spiritual journey that they both have together,” Julie Pizzi, president of Bunim-Murray productions told Variety. “It’s so emotionally raw that it really created such a beautiful narrative. It’s a lot about female empowerment.” We are all in this together, after all!!

Pizzi added, “As we got to know them, we realized that their curiosity in connecting with the spirit realm and paranormal and supernatural exploration was so much deeper than ghost hunting. It’s an exploration in the spiritual realm. It’s a lot about self love, and them finding their inner strength and power.” There is currently no expected premiere date for Dead Hot, though you can watch all of Zac Efron’s travel docuseries on Netflix to hold you over.

(Via Variety)

GloRilla fans are losing their minds (in a good way) over discovering the rapper’s full name is Gloria Hallelujah Woods — specifically, over her middle name. It seems to have started after one fan in particular found GloRilla’s Wikipedia page and posted it on Twitter. “IKYFLTM,” the user wrote, complete with a crying emoji.

Another pointed out a video where GloRilla is doing a freestyle and confirms that her middle name is, in fact, Hallelujah. “I owe it to my lord and savior / Middle name Hallelujah, so yeah,” she raps. Even funnier, is the fact someone pointed out that it was filmed in a school zone. “and this is in a school zone? an educator, a mentor,” they replied.

Recently, GloRilla won the award for Best Breakthrough Artist at the BET Awards. “I don’t want to cry my makeup off,” she said after her win. “Yall, I’m crying. I want to thank God. I want to thank my team, my mama, Yo Gotti, the biggest CEO. Y’all I don’t know what to say! Let’s go!” She also announced her major label debut album, Anyways, Life’s Great.

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Anyways, Life’s Great… is out 11/11 via CMG/Interscope. Pre-save it here.