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Joined 3 years ago
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Cake day: June 16th, 2023

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  • Rural area can be walkable as well.

    I’m living in a village (~1500 people), we have one car for 3 adults and the car is used maybe once a week on average.

    Everything else is done walking or biking. Walking the kids to school taking a path along a steam of water, there is several bar and restaurants in the village center, a bakery, a small grocery shop, a local producers shop, a market, barber … I’m working remotely and I have a coworking space in the village as well.

    The streets are always busy and everyone say hi to each other.

    We just need to have less car centric spaces.



  • I’ve noticed first hand the impact of environmental factors.

    I moved from a place where I needed the car for EVERYTHING. This include taking off the garbage. Even going for a walk wasn’t possible without taking the car first.

    Most of the food I was eating was imported (mainly from the US). I was able to find few local fruits and vegetable but choices are quite limited and the supply erratic.

    Then I moved back to France, I now live in a small village where everything is available at a walking or biking distance. School, work, small grocery shop, bakery, doctor, pharmacy, coworking space, kids activity. I’m might be using the car once a week now.

    There is plenty of farmers in the area with local produces and even supermarkets have a wide selection of decent fruits and vegetables but I prefer the local producers as I can.

    I stopped working out, I have not purposely changed my eating habits but without any surprise I am in a much, much better physical shape now.







  • English isn’t my first language so it’s hard to find the word to describe it.

    It’s definitely a unique drink, very herbal. The green is not on the herbal side, the yellow a bit more on the spices like vanilla, liquorice.

    The best way to drink it is to slowly sip it in a wide glass. Like a perfume, the flavor profile change with time. So the first sip will not taste the same as the second sip.

    I sometime “forgot” a glass for an hour and two and when I came back it was a completely different drink, sill as delicious as the beginning.



  • The story of the liqueur is fascinating.

    To start the original manuscript was an alchemist recipe for the elixir of life, it might have been brought back from Constantinople by one of François Annibal d’Estrées ancestor.

    Since it seems valuable but he couldn’t do anything with it, he brought it to the best herbalists he knew: the cartusian monks.

    The monks worked on it for a while but it’s only in 1755 that he brother Jerome Maubec managed to refine the recipe to create the first chartreuse “Elixir de Santé”. The recipe was written down in a manuscript and kept secret at all cost.

    A lot of events happened after that, the monk got expelled and the monastery was seized by the French revolutionaries. They came back few decades later. They created the brand “Chartreuse” in 1840.

    In 1903 the monastery and the brand “Chartreuse” was seized by the French government and the monks expelled once again. This time the monks saw the wind turn in advance and moved all the production equipment in Spain to protect it and started the production there. From 1903 the Chartreuse was produced in Tarragona (Spain) by the monk.

    At this period the recognition of the liquor grew internationally. In 1925 it appears in the novel “The Magnificent Gatsby”.

    The monks finally regains the brand after decades of trials and the right to move back their monasteries.

    In 1935 a landslide destroyed their facilities at “la Fourvoirie”. They saved what they could and moved everything to Voiron, to be close to a train station for logistic. (I have a picture of my great grandfather supervising the transportation of the barrels after the landslide, I can share it if I manage to find it again).

    They moved the distillery to Aiguenoire in 2018.

    The monks created a company that produce the chartreuse, all the technical steps (bottling, labeling …) are done by this company under the monks supervision but the recipe is still kept secret and only a few monks have access to it. So, despite the million of bottles produced every year, the critical steps of the recipe, the mix of plants, are still done by the monks themselves in secret.

    Chartreuse can be hard to find in the US right now since it grew in popularity since the early 2010s but the monks don’t want to increase production. From what I understand their mindset is that there is no point of increasing the production for a trend that might be gone in a few decades.







  • Personal disaster as well.

    If something happens to me and I am incapacitated, or worse, my wife or my brother can request access to my vault and without any action in my side for a week they will have access to my vault. (Emergency access feature in bitwarden)

    So it does not add the stress of needing to call ALL the utility companies, bank, school … To reset passwords or request emergency access.

    I saw that first hand with my brother in law who had an accident and went into a coma. We were lucky that his computer wasn’t locked and all his password accessible on it.