Sources close to Taylor Swift have reportedly confirmed that the pop star will not perform at the Super Bowl Halftime show in 2023, according to TMZ. Evidently, Swift was offered the slot for the show, however, she reportedly turned it down.
Sources who apparently have “direct knowledge” of the Super Bowl halftime show have reportedly revealed to TMZ that Swift is not interested in performing in the halftime show until she finishes rerecording her first six albums.
Last year, she released re-recorded versions of her sophomore album, Fearless, and her fourth album, Red, the latter of which contains the 10-minute version of fan favorite, “All Too Well.” Swift also released re-recordings of “This Love” and “Wildest Dreams” from her fifth album, 1989.
Though she has not announced which albums from her back catalog will receive a re-release next, she is gearing up for the release of her 10th studio album, Midnights. We have yet to hear a single from the album, however, we know Jack Antonoff has co-produced the album along with Swift, and some of the song’s titles include “Mastermind” and “Vigilante Sh*t.“
Since summer has literally just ended, you might not feel ready to dive right into darker, maltier, bolder fall beers. We get it and we’re definitely on board for our fair share of lagers and pilsners in these early fall days, but we also plan to turn to bold, rich stouts on the chillier nights to come.
Don’t get it twisted. We’re not talking about the barrel-aged behemoth stouts that spent time in bourbon (and other whiskeys) casks. We’re going to save those for the later autumn nights and early winter days. As for right now, we’re opting for fall gateway stouts — the sort perfectly crafted to ease your way into the season.
To find the best stouts for early fall, we turned to craft brewers for advice. Keep scrolling to see all of their picks and head to your favorite online retailer or local beer store and pick up some of these gems.
Bell’s Kalamazoo Stout
Bell’s
Broc Eichhorst, brewer at Sun King Brewery in Indianapolis, Indiana
Bell’s Kalamazoo Stout is a great mid-strength American stout to ease your way into colder weather. At 6% ABV, it drinks like a bigger beer with deep licorice and bitter chocolate flavors, a bit of roast, and a firm hop punch. The dry finish and medium body make you want another.
Goldwater Brewing Co. Oats M’gotes is a great fall stout. Aside from having one of the best names in the game, it’s like oatmeal chocolate chip cookies in a glass. A shade sweeter than your classic oatmeal stout, it’s nevertheless light enough to maintain drinkability even when the Arizona summer stubbornly refuses to end. But it would hit the spot anywhere in the US during the fall months.
Maine Mean Old Tom
Maine Beer
Matthew Steinberg, head brewer and co-founder of Exhibit ‘A’ Brewing in Framingham, Massachusetts
Maine Beer Co. Mean Old Tom is one of those stouts I have to get every year. Last fall and winter, it was one we all enjoyed thoroughly in the brewery. It’s fairly subtle on the vanilla and coffee which makes this one a winner for my palate. The roasted malts drive this very drinkable stout and make it one of the finest around for fall drinking.
Other Half Short, Dark & Handsome Mexican Hot Chocolate
Other Half
Morgan O’Sullivan, co-owner of FlyteCo Tower in Denver
ABV: 7.2%
Average Price: Limited Availability
Why This Beer?
Short, Dark & Handsome Mexican Hot Chocolate from Other Half Brewing Company. If the name doesn’t convince you, how about cacao nibs, vanilla, cinnamon, and a hint of chilies? Add marshmallow and milk sugar and you have the makings of a winner. Sweet, warming, and slightly spicy like a classic Mexican hot chocolate.
I have always liked North Coast’s Old Rasputin. The North Coast brewery makes Old Rasputin in the tradition of the ‘imperial stouts of the 18th Century. English brewers supplied the court of Russia’s Catherine the Great with a sturdy oversized stout that would warm them throughout the cold Siberian winters. The beer has a rich and intense impact on the taste buds. Dark Roast coffee and chocolate dominate the flavor with medium levels of ripe dark fruits that complement, there are notes of cherry and plumb mingled with the roastiness.
There is a solid Hops bitterness throughout, that coupled with the heat from the higher level of alcohol balances the malt sweetness. Old Rasputin Finishes relatively dry and slightly bitter, inviting you to another sip.
Prison City Wham Whams
Prison City
Chris Spinelli, co-founder and brewer at Roc Brewing Co in Rochester, New York
ABV: 9.5%
Average Price: Limited Availability
Why This Beer?
Wham Whams from Prison City. This beer is just an amazing stout. It is rich, big bodied with toasted coconut and vanilla. That imperial 9.5% ABV will warm you right up on a cool fall day. Prison City received national attention for its Mass Riot IPA, but this stout proves they know their way around a warming, robust stout as well.
Coppertail Miriam’s Irish Coffee Stout
Coppertail
Adam Cranford, lead brewer at Left Hand Brewing in Longmont, Colorado
ABV: 5%
Average Price: Limited Availability
Why This Beer?
Miriam’s Irish Coffee Stout from Coppertail Brewing Co in Tampa, Florida. I love how the coffee comes across in this stout. It’s a solid stout base, but instead of having the standard ‘coffee’ flavor, you get more nuance from the coffee. Roast-forward but without the harsh acidity and a bit more milk chocolate creaminess than your standard coffee stout.
While we tend to shy away from Pumpkin-based beers in general, this 8.6% imperial stout is malty, sweet, and loaded with flavors like dark chocolate, freshly brewed coffee, and sweet, slightly spicy pumpkin flavor. It’s bold, rich, and pleasantly warming on a cool fall evening.
This creamy, rich, nitro milk stout is a great fall beer for a variety of reasons. Brewed with myriad malts and Tettnager hops, nitro gas and milk sugar give this beer a sweet, robust flavor profile of coffee, chocolate, and sweet malts.
Last night, Lil Baby received the Quincy Jones Humanitarian Award at Black Music Action Coalition’s second annual Music in Action Awards Gala. At the ceremony, which was held at Beverly Hilton in Beverly Hills, Baby was honored for his work in the realm of social justice.
For the past three years, Baby has hosted Back To School Fest, in which he has provided children in Atlanta with backpacks and school supplies ahead of their first days of school. He has also launched a $150,000 “My Turn” scholarship program at Tri Cities High School, his alma mater.
Earlier this year, he collaborated with Atlanta restaurateur Lemont Bradley to help provide 100 local people with jobs.
“I honestly didn’t know what a humanitarian was, but as I looked into it and started reading, I understand that I’m actually humanitarian,” said Baby during his acceptance speech. “I just want to say that I appreciate everybody in here because nothing that we doing or trying to do can be done by one person. It’s gonna take all of us to stick together and stay together.”
In equally exciting news, Lil Baby also dropped “The World Is Yours To Take,” the Tears For Fears-sampling official anthem of the 2022 FIFA World Cup.
(For You)r Consideration is a weekly column breaking down the rappers and singers doing it RIGHT on TikTok and the viral TikTok music trends and top songs taking over your FYP.
What’s A Mob To A King?
Frank Ocean is no stranger to virality. In 2013, the singer dropped an “Open Letter” on Tumblr, where he spoke poetically about his first love and became a bisexual icon. Jumping just about ten years forward, it’s a no-brainer that Frank’s pen is still relevant. The chorus on 2011’s “No Church in the Wild,” is the sound supporting TikTok’s latest trend using the Photo feature. Users are spotlighting the Great Chain of Being, a hierarchical structure of all matter and life, and power structures alluded to in the song, seemingly present in popular TV shows and movies. TikTokers have taken to the app to break down cult classics like Arrested Development, highlighting Michael Cera’s character as a “God” and the quirky Tobias Fünke as a “non-believer.” Other media in the mix? The dystopian film The Hunger Games and the campy reality TV show, Dance Moms.
“Freestyle 2” by Atlanta native and Playboi Carti protegee Ken Carson is here to stay on the FYP. The track, released in July, is seeing a new wave of popularity as creators pair a simple, 3-step dance to the opening verse. Over seventy thousand videos have been made to the record and fellow punk-rap artist Rico Nasty hopped on the app to join the dance craze. Peep her video and learn the choreography below.
It girl and St. Louis-born, Savannah-bred rapper Dess Dior’s long-waited mixtape has arrived. Ahead of the project’s release, she’s used TikTok to tease “Naan Hoe,” from her 8-track project Raw, and users are starting to catch on. Dess herself used the Trina-inspired track under a day-in-the-life TikTok for NYFW, sending a bat signal to the fashion girlies and influencers of the app. With Dess’ social media popularity and the song’s catchiness, it’s sure to gain traction on the FYP. Check out Dess Dior’s TikToks below.
Five months after its initial release, Omar Apollo’s “Evergreen” is taking the FYP by storm. The track and his album Ivory are rumored to represent his relationship with fellow singer Frank Ocean. Apollo sings, “You know you really made me hate myself / Had to stop before I break myself / Shoulda broke it off to date myself,” hinting at a not-so-perfect relationship with the elusive Blond singer. Not only are TikTok users having a ball with this information, but the chorus is also trending as background to thousands of videos where creators are showcasing their self-love journey. The song emphasizes the app’s softer, uplifting content, from open letters to the beauty standards users have overcome and video montages of fitness journeys. Watch below if you want to see fan reactions to the Omar/Frank tea or some tear-jerking content.
Miguel’s presence in R&B has been quite subtle since his 2017 project War & Leisure. Still, his classic “All I Want Is You,” has remained a fan favorite on vibey playlists and now on TikTok. Creators are doing what many of us do when cuffing season is right around the corner…thinking of their exes. Users are taking the opportunity to compare their current relationship to their former partner using the song’s bridge: “Cause they don’t smile, huh, or smell like you. ” See some of the hilarious videos below.
Look, Kentucky still makes about 90 to 95 percent of the world’s bourbon whiskey, depending on who you ask. But the speed at which the bourbon market is growing — state-by-state — is shocking. And while Indiana and Tennessee are well-known bourbon producers right alongside Kentucky, Washington, New York, Texas, Michigan, Maryland, South Carolina, New York, Utah, Ohio, California, and so many more regions are popping off right now and building long-lasting bourbon whiskey heritage in real-time.
That means that a lot of us can look locally to find perfectly good and occasionally amazing bourbon whiskey right next door. Are there some clunkers out there, too? Obviously — that’s why you have us!
To that end, I pulled ten bottles of bourbon whiskey that are not made in Kentucky, had my wife line them up, and then blind-tasted them to find a winner. This wasn’t about recognizing regional variation or local vibes. This was all about the taste. Spoiler alert: All of these whiskeys tasted good. So, I’ve ranked them purely on which pours had the most depth and enjoyable flavor profiles.
Our lineup today is:
Redwood Empire Whiskey Grizzly Beast Bottled in Bond Batch #002 (CA)
Cedar Ridge Bottled-In-Bond Iowa Bourbon Whiskey (IA)
Heaven’s Door Aged 10 Years (TN)
Remus Repeal Reserve VI (IN)
William Alan Small Batch (SC)
High West Bourbon (IN & UT)
Middle West Straight Wheated Whiskey Michelone Reserve (OH)
Jefferson’s Ocean Aged At Sea Voyage 25 (IN)
Chattanooga Whiskey Bottled In Bond Spring 2018 (TN)
Woodinville Moscatel Finished (WA)
Let’s dive in and find you a great non-Kentucky bourbon whiskey to add to your bar cart (click those price links to see if you can get them in your neck of the woods).
Also Read: The Top 5 UPROXX Bourbon Posts Of The Last Six Months
Cherry pie with plenty of winter spice leads off on the nose with buttery brown sugar, tart red berries, and walnut shells. The palate opens with burnt orange, salted caramel, and more of those tart berries swimming in rich vanilla cream before a hint of spicy warmth arrives. The end leans into brown sugar and winter spice-laced butter with walnut tobacco leaves wrapped in vanilla husks and cedar bark.
This was a lovely place to start. It’s a complex sip with a nice balance of bourbon-y flavor notes.
Taste 2
Zach Johnston
Tasting Notes:
There’s a bit of grain on the nose with hints of leather, oatmeal cookie dough, raisin, and light brown spices with a hint of butter and wet brown sugar. The palate has a nice body with smooth Cream of Wheat next to vanilla cookies just kissed with cinnamon. The end arrives quickly with a dash of mint chocolate chip next to yellow cornbread with plenty of butter and brown sugar.
This was nice. It’s crafty but well-made.
Taste 3
Zach Johnston
Tasting Notes:
There’s a tannic old oakiness on the nose (this is older) with hints of pecan waffles covered in maple syrup with vanilla butter. The taste is pure silk with salted caramel, vanilla cream, black licorice, marzipan, and a hint of cinnamon-pecan ice cream with a dusting of powdery chocolate. The end has a moment of warmth thanks to that cinnamon before lunging toward old porch wicker, cinnamon bark, star anise, pear tobacco, and old leather with a hint of potting soil.
This is certainly the oldest and most complex so far. It’s deep but didn’t grab me by the collar and hold my attention.
Taste 4
Zach Johnston
Tasting Notes:
The nose opens with a light sense of fresh mint next to fairground caramel apples, boot leather, spiced plum jam, and a touch of sweet cedar bark. The palate leans into salted caramel with eggnog spices and creaminess next to creamed honey and vanilla sheet cake. The end arrives with a rush of woody spice next to candied fruits, cedar bark, and menthol tobacco leaves.
This feels lighter by comparison to the last pour, but only barely on the nose and finish. It’s so good otherwise, that. I can 100 percent forgive any “lightness by comparison.”
Taste 5
Zach Johnston
Tasting Notes:
The nose on this is very crafty in the best way with a bowl full of white grits cut with butter and brown sugar with a hint of burnt orange, dried rose, and fresh mint rounding things out. The palate leans into woody wintery spices before circling back around to those sweet grits, Cherry Coke, ginger juice, and a hint of savory fruit — think pumpkin flesh just touched with cinnamon. The end leans into that fresh savory fruit before hitting on a moment of black peppercorns and cinnamon bark with a lush burnt orange finish.
This is very much in the new style of bourbons that lean into the mashing (extracting sugars from grains with hot water) more so than the fermentation (turning sugar water into beer), distilling (turning beer into spirit), or aging (turning spirit into whiskey). The grains are the star of the show and it’s done really well here.
Taste 6
Zach Johnston
Tasting Notes:
The nose on this one is pretty thin comparatively with buttered corn, fruity yeast notes, and a nice sense of woody spice. The palate is soft and leans into lush nougat with a vanilla wafer vibe next to creamy honey, nutmeg and clove, and a mild sense of fresh firewood bark. The end has a smooth vanilla base with a hint of salted apple chips and dry straw stacked with very light tobacco.
This was very light. There was plenty there but it just didn’t enthrall or last long.
Taste 7
Zach Johnston
Tasting Notes:
A hint of sourdough doughnuts dusted with cinnamon and sugar leads to maple syrup, coconut cream pie, marzipan, and a hint of toffee. The palate dries out toward an almond nutshell before hitting a rum-raisin/Cherry Coke vibe next to woody winter spices on the mid-palate. That spicy warmth fades toward cedar bark, Almond Joy, and spiced cherry tobacco on the finish with a hint more of that warm doughnut from the nose.
This was pretty nice overall. The warmth on the mid-palate was big but not over-powering. Still, I wanted a rock in the glass before I went back in for more.
Taste 8
Zach Johnston
Tasting Notes:
There’s a thin, proofed vibe on the nose with fresh honey, mulled wine spices, dark sugars, burnt orange, and a hint of white pepper peeking in. The palate leans into woody cinnamon bark next to ripe orchard fruits wrapped in old tobacco and stacked with old porch wicker. The end leans into the orchard fruit and wood more than the spice with a hint of salted caramel next to pear skins and apple tobacco.
This really needs to be higher proof. There’s a lot going on but it isn’t quite landing for me today.
Taste 9
Zach Johnston
Tasting Notes:
The nose opens with rich toffee leading to dark chocolate, tart red berries, malted vanilla milkshake, orange oils, old leather, and a hint of cornbread dripping with maple butter cut with cinnamon. The palate sweetens the tart berries slightly toward cherry root beer with buttery Southern biscuits dipped in honey leading to a vanilla wafer vibe. The end leans into spicy barks and cherry tobacco with a hint of hickory and huckleberry on the dry and robust finish.
This is just good. This also might be the first pour that I was excited to get back into.
Taste 10
Zach Johnston
Tasting Notes:
The nose presents as sweet with hints of sweet prunes and dates but runs deep and dark with smoked apricot, five spice, dark chocolate creaminess, and black tea cut with burnt orange. The palate mixes Almond Roca (toffee covered in roasted almonds) with peach pits, vanilla pound cake, poppy seeds, black molasses, rum-raisin, black-tea-soaked dates, and rich Christmas cake spices with candied zests. The end leans into those dark spices and adds a woody edge that leads to dry porch wicker, choco-date tobacco, and cedar bark dipped in toffee.
High West Bourbon is quickly becoming one of the most sought-after sourced/own-make whiskey blends. The whiskey in the bottle is a blend of two to 13-year-old barrels rendered from high-rye and low-rye mashes alongside undisclosed whiskeys, some of which are sourced from MGP. Those sourced barrels are mixed with two-year-old barrels from High West before proofing and bottling.
Bottom Line:
This being a blend makes sense. It was the lightest sip by far. That said, this was fine. It’s great for cocktails (think of it as a building block).
This expression is Jefferson’s sourced wheated bourbon from Indiana. The barrels were loaded onto an Ocearch vessel in Savannah, Georgia, and then sailed through the Caribbean, Panama Canal, around the Pacific, into the Indian Ocean, and back along the Pacific Coast, through the Panama Canal again, and back to Savannah — all that rocking around the ocean means more extraction of sugars into the spirit.
Once the barrels were back in Kentucky, they were vatted, proofed, and bottled in very small batches.
Bottom Line:
This was, again, very nice. It was just a little too proofed down for my palate. That did make it very approachable, but I’d really use this to make a killer cocktail with a nautical theme before I’d grab for it as a sipper.
8. Cedar Ridge Bottled-In-Bond Iowa Bourbon Whiskey — Taste 2
This very local whiskey is made with 74 percent corn, 14 percent malted rye, and 12 percent two-row malted barley. After mashing and distilling, the juice is aged for at least four years in Iowa. Once just right, the whiskey is touched with a little water to bring it down to proof and bottled without any fussing. For this 2021 release, only 400 cases were released, but it was the first Cedar Ridge Bottled-in-Bond to make it out of Iowa.
Bottom Line:
This had a nice enough flavor profile and didn’t feel washed out by proofing. It just didn’t really grab my attention beyond feeling like a good cocktail whiskey.
7. Redwood Empire Whiskey Grizzly Beast Bottled in Bond Batch #002 — Taste 1
The latest batch of Redwood Empire’s Grizzly Beast is a four-grain bourbon. The California whiskey was made with 69 percent corn 22 percent rye, five percent malted barley, and a mere four percent wheat. After five years of maturation, 26 barrels were picked for this batch. Those barrels were vatted and the juice was just kissed with pure water from a local Russian River Valley aquifer.
Bottom Line:
This was really pretty nice overall. I think it has a great flavor profile that leans toward classic Kentucky bourbon notes. I can see sipping this over some rocks or building a really solid cocktail with it.
This Ohio whiskey is all about grain-to-glass. The juice is made from a mash of sweet yellow corn, soft red winter wheat, dark pumpernickel rye, and Two-Row malted barley. The whiskey spends about four years in oak before it’s bottled as-is at cask strength.
Bottom Line:
This is where things start getting complex and fun. This feels like a solid sipper that’d make one hell of a Sazerac or Manhattan. The only reason it’s not in the top five is that it felt a little warm and not as deeply hewn as the rest of the whiskeys on this list.
This year’s Remus Reserve is a mix of six to 14-year-old bourbons. Buckle in. The blend is made from two percent from a 2008 bourbon with a 21 percent rye mash, 27 percent from a 2012 bourbon with a 21 percent rye mash, 29 percent from a 2014 bourbon with a 21 percent rye mash, 17 percent from a 2012 bourbon with a 36 percent rye mash bill, and 25 percent from a 2014 bourbon with that same very high rye mash bill. Once vatted, the whiskey is just touched with water for proofing and bottled as-is.
Bottom Line:
This is where the good stuff starts in earnest. This is the lowest of the top five simply because it was the smallest on the palate. There’s still a ton going on (all of it great) but it didn’t quite pop as brightly as the next four.
This is the first release in the new series from Bob Dylan’s Heaven’s Door Tennessee whiskeys. The juice is a ten-year-old straight bourbon that was made in Tennessee but wasn’t charcoal filtered before or after aging. The sourced barrels were blended and just proofed down before bottling without any other fussing.
Bottom Line:
This was a solid goddamn whiskey. The age sort of betrayed some of the subtler notes on the nose and finish. But if you’re looking for that tannic oakiness, this is going to be your jam.
3. William Alan Small Batch — Taste 5
William Alan
ABV: 45%
Average Price: Distillery Only
The Whiskey:
This South Carolina bourbon is all about small batching and farm-to-glass experiences. The corn-fueled spirit with a very high malted barley component is aged for four years before it’s re-barreled in new toasted oak barrels for a final three-month rest. Those barrels and then vatted and the whiskey is proofed with local water for bottling.
Bottom Line:
This is very crafty but very deep and kind of fun. If you’re getting into that new, grain-forward bourbon style, this is a great bottle to find. You’re just going to need to go to South Carolina to do so.
2. Chattanooga Whiskey Bottled In Bond Spring 2018 — Taste 9
This particular whiskey was made back in spring 2018 and released in June 2022. The whiskey is a blend of four mash bills that all feature specialty malts ranging from honey malts to oak-smoked barley to naked oats to chocolate roasted barley to caramel malts and many more. The throughline is yellow corn, bonded warehouse aging, and proofing down to 50 percent ABV.
Bottom Line:
These top two were both stellar pours. I really, truly love this whiskey. It’s complex and fun and rewarding and yet it’s super accessible and easy to drink. It’s a hoot to mix cocktails with and it rules neat or on the rocks.
This whiskey starts as Woodinville’s award-winning five-year-old bourbon. That juice is then re-barreled into Moscatel wine casks for a finish maturation period. After nearly a year, the whiskey goes into the bottle having just been touched by water but otherwise as-is.
Bottom Line:
This wins out simply by having more arresting flavor notes and a slightly deeper profile overall. There’s just more going on with this whiskey and it really takes you on a journey. The best part, this one is finally available nationwide, so you can try it without schlepping out to Washington state!
Part 3: Final Thoughts
Zach Johnston
I stand by the top five as the bottles you want to chase. They all have their own vibes — offering something unique. But they also just taste good and sometimes (all the time, really) that’s enough.
In the end, the top two are the ones you want to stock up on. Buy a case of each. Give a bottle or two as gifts. Make your favorite cocktails with them. Crack them open for parties. You won’t be disappointed, I assure you.
Roger Federer made it official earlier this month that he will be retiring from tennis, with his final appearance coming at the Laver Cup this weekend in London, where he’s played doubles with longtime rival Rafael Nadal for Team Europe, starting with a match on Friday against Americans Jack Sock and Francis Tiafoe.
In the first set, Federer scrambled for a ball outside the court and whipped it back into play by going through the net, which led to some discussion from both teams, Team World captain John McEnroe, and the chair umpire as they tried to figure out what had just happened and whether that was legal or not.
Federer’s career has been one of firsts, and he did it again tonight, by somehow hitting the ball between the net and the actual net post pic.twitter.com/gQQaZV6EQu
The replay shows how the ball, somehow, snuck its way through the gap between the post and the netting, but under the net cord, in a hole that is literally the size of a tennis ball and nothing more.
After initially being given a winner, it was deemed not to be a legal shot and, instead, was a point for the Americans on Team World. However, that doesn’t really matter because it was unbelievably cool and if they want that not to be legal then maybe they should not have any spot on the net where a ball can fit through.
The Laver Cup is Federer’s farewell to competitive tennis, and it’s fitting that the man who defined a generation of men’s tennis in terms of artistry on the court produces one last moment we’ve never seen before (and may never see again).
Lovers of babies and haters of kale, have we got a fun and fascinating science-based story for you.
A new study posted in Psychological Science shows rare up-close-and-personal photos of babies in the womb making different facial reactions to different food their mothers eat. Previous studies with infants and breastmilk have shown that flavors carry from mother to child through amniotic fluid, but this is the first time unborn babies have been examined.
One hundred pregnant women from the U.K. were given powder with either carrot or kale flavoring or neither flavor. After 20 minutes, 4D ultrasound scans revealed undeniably different—and kind of hilarious—facial reactions. It was very telling which flavor was smile inducing and which one wasn’t.
As the picture below shows, the carrot flavor induced a smiling “laugh face,” as the study called it.
This look of pleasure could be as a result of a preference for sweetness, which newborns are known to gravitate to as a basic biological drive.
As the study suggests, it could be that this natural instinct develops long before infancy. And for some of us (me) that sweet tooth never really goes away.
Meanwhile, babes who experienced the kale flavoring made disgusted grimaces, or “cry faces.”
Kale wasn’t just a hard sell to the fetuses—one of the other reasons why researchers used capsules instead of raw kale or kale juice was because the mothers couldn’t stand the taste, and had such a negative disposition toward it that scientists feared it would influence their babies.
“I had a number of people in the lab, and I tried to give them a kale juice to drink, and you should have seen the expressions,” Nadja Reissland, co-author of the study and head of the Fetal and Neonatal Research Lab at Durham University, said according to NBC News.
If a picture’s worth a thousand words, I’d say this one just says “yuck” over and over and over.
To be fair, those scowls “might be just the muscle movements which are reacting to a bitter flavor,” Reissland noted, rather than any real showing of emotion, adding that expressions became more complex over time during gestation.
The major takeaway from this study (other than a wholesome giggle) is seeing how early humans can be influenced by flavors. If they are exposed to certain foods early on during pregnancy, they might embrace them and instill better eating habits once they’re born.
“If we can actually get [children] to like green vegetables and to perhaps not like sweets that much, it might help with regard to their weight gain and their weight balance,” Reissland said.
Nearly everyone has at least one vegetable that they absolutely love. However those tend to lean toward the sweeter side like carrots and corn. Rarely do kids—or adults for that matter—go ga-ga for bitter-tasting ones. Brussels sprouts alone are the target of much hate.
If we could learn to welcome a wider variety of veggies into our palette from an early age (in this case, a very early age), maybe as adults we wouldn’t grimace over greens.
Sunflower Bean blazed the stage on The Late Show With Stephen Colbert last night (September 22), performing their Headful Of Sugar opener “Who Put You Up To This?”
Lead vocalist Julia Cummings had her bass guitar in tow and sang with passion while flanked by guitarist and backup vocalist Nick Kivlen and the band’s drummer Olive Faber. The setting was dark, allowing their instruments and voices to illuminate the intimate space. At the climax of the performance, Cummings lies on top of the piano covered in one hundred dollar bills all while still singing and strumming the bass. The performance closes with all three members abandoning the space while dollar bills fall from the air.
Headful Of Sugar was released in May of this year. The 12-track effort was led by the singles “Who Put You Up To This?,” “Roll The Dice,” “I Don’t Have Control Sometimes,” and “In Flight.” Headful closed an over four-year hiatus for Sunflower Bean since their 2018 album Twentytwo In Blue.
In 2020, the band appeared on “Take No Prisoners” from the original motion picture soundtrack for The Turning alongside Living Things and The Turning.
Check out Sunflower Bean’s performance of “Who Put You Up To This?” on The Late Show With Stephen Colbert above.
Khalid wears his heart on his sleeve, but his new video for “Satellite” shows that the person who has stolen his heart is often some distance away.
The Levi Turner-directed visual could function as a commercial for Sony as it depicts love in the 21st century through PS5s, computer screens, and televisions. The Fort Stewart artist stares into the distance through a window, wondering where his lover is when she isn’t on his mind. Only, she is always on his mind.
“You’re like a satellite that’s crossing through my mind / It always leads me straight, straight, straight to you,” the 24-year-old sings. Notably, he shows off his knack for choreography as he is flanked by backup dancers. The tune is so infectious that a woman roller skating through the street has to stop in her tracks, return to the wall of television screens she passed, and join in on the dance party.
Khalid has shared a few singles this year, namely “Numb,” “Skyline,” and “Last Call.” His last project Scenic Drive (The Tape) was released in December 2021 and featured a star-studded cast of artists such as 6lack, Lucky Daye, JID, Majid Jordan, Ari Lennox, Smino, and more.
Check out Khalid’s futuristic new video for “Satellite” above.
Yesterday was the autumnal equinox or the first actual day of fall if you’re not fancy. While the leaves aren’t falling yet and there are still plenty of corners of the country where it’s blazing hot, the fall vibes are in full swing. Just go to your local grocery store and look at all the Halloween candy everywhere.
With fall really here, it’s time to break out some fall-inspired cocktail recipes, and we’re starting with a fall take on an old fashioned. For this recipe, I’m combing maple, cranberry, and cinnamon with a sharp rye whiskey. This is “fall in a glass” with a nice and spicy edge — thanks to the bitters, cinnamon, and rye — next to a soft sweetness with a tart bright fruitiness — via the maple and cranberry.
You know what? Let’s just get right into it and make a damn good sipping cocktail before the weekend actually hits!
Also Read: The Top Five Cocktail Recipes of the Last Six Months
I’m using the new Bourbon Pursuit Rye. It’s a nice blend with a touch of orange, brown spices, and little sour cherry. Overall, it makes for a great cocktail base rye with just that hint of rye spiciness that leans more cinnamon/chili than black pepper. The point is to use a fruit and brown spice-forward rye rather than a peppery or herbal one.
As for the bitters and syrups, you should be able to find them pretty easily. Smoked Cinnamon and Barrel Aged Peychaud’s bitters should be available at any good liquor store. The cranberry syrup (Monin is a solid choice) is also easily found at any decent liquor stop as well. You can get the orange and maple syrup from any grocery store (just make sure to get real Grade A maple syrup and not some “pancake” syrup high-fructose bullshit).
Zach Johnston
What You’ll Need:
Rocks glass
Cocktail mixing jug/glass
Cocktail strainer
Barspoon
Paring knife or fruit peeler
Zach Johnston
Method:
Prechill the glass in the freezer.
Add the whiskey, bitters, and syrups to a glass and stir until combined.
Add in a handful of ice and then stir until the mixing glass is ice cold to touch (about 20 to 30 seconds).
Fetch the glass from the freezer and add a large cube. Strain the cocktail into the glass.
Peel a thumb-sized piece of orange peel and express the oils over the cocktail (gently squeeze the orange side of the rind toward the drink while rolling/folding between your thumbs and index fingers). Rub the peel around the rim and outside of the glass and place it on the large cube. Serve.
Bottom Line:
Zach Johnston
This really does have some serious fall vibes. The barrel-aged Peychaud’s adds a nice botanical woodiness that leans toward clove and nutmeg while the smoked cinnamon adds fire and a fleeting sense of singed cinnamon bark.
That’s then sweetened by the maple syrup, which adds a smoothness to the whole sip. The cranberry kicks in subtly with a nice tart/sweet counterpoint to the woody botanicals and rye brown spiciness. The orange oils really tie the whole drink together while adding brightness and a deep hint of citrus.
Overall, this really feels like fall flavors in a glass with a nice and spicy whiskey edge that just tastes great. Give it a shot! You won’t be disappointed.
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had to show @TOPICALS a good time! 
(@Olly_Tennis_) 
