Night Out At A Jukejoint In Greenville, South Carolina, 1956.

I was meeting a client at a famous museum’s lounge for lunch (fancy, I know) and had an hour to kill afterwards so I joined the first random docent tour I could find. The woman who took us around was a great-grandmother from the Bronx “back when that was nothing to brag about” and she was doing a talk on alternative mediums within art.

What I thought that meant: telling us about unique sculpture materials and paint mixtures.

What that actually meant: an 84yo woman gingerly holding a beautifully beaded and embroidered dress (apparently from Ukraine and at least 200 years old) and, with tears in her eyes, showing how each individual thread was spun by hand and weaved into place on a cottage floor loom, with bright blue silk embroidery thread and hand-blown beads intricately piercing the work of other labor for days upon days, as the labor of a dozen talented people came together to make something so beautiful for a village girl’s wedding day.

What it also meant: in 1948, a young girl lived in a cramped tenement-like third floor apartment in Manhattan, with a father who had just joined them after not having been allowed to escape through Poland with his pregnant wife nine years earlier. She sits in her father’s lap and watches with wide, quiet eyes as her mother’s deft hands fly across fabric with bright blue silk thread (echoing hands from over a century years earlier). Thread that her mother had salvaged from white embroidery scraps at the tailor’s shop where she worked and spent the last few days carefully dying in the kitchen sink and drying on the roof.

The dress is in the traditional Hungarian fashion and is folded across her mother’s lap: her mother doesn’t had a pattern, but she doesn’t need one to make her daughter’s dress for the fifth grade dance. The dress would end up differing significantly from the pure white, petticoated first communion dresses worn by her daughter’s majority-Catholic classmates, but the young girl would love it all the more for its uniqueness and bright blue thread.

And now, that same young girl (and maybe also the villager from 19th century Ukraine) stands in front of us, trying not to clutch the old fabric too hard as her voice shakes with the emotion of all the love and humanity that is poured into the labor of art. The village girl and the girl in the Bronx were very different people: different centuries, different religions, different ages, and different continents. But the love in the stitches and beads on their dresses was the same. And she tells us that when we look at the labor of art, we don’t just see the work to create that piece - we see the labor of our own creations and the creations of others for us, and the value in something so seemingly frivolous.

But, maybe more importantly, she says that we only admire this piece in a museum because it happened to survive the love of the wearer and those who owned it afterwards, but there have been quite literally billions of small, quiet works of art in billions of small, quiet homes all over the world, for millennia. That your grandmother’s quilt is used as a picnic blanket just as Van Gogh’s works hung in his poor friends’ hallways. That your father’s hand-painted model plane sets are displayed in your parents’ livingroom as Grecian vases are displayed in museums. That your older sister’s engineering drawings in a steady, fine-lined hand are akin to Da Vinci’s scribbles of flying machines.

I don’t think there’s any dramatic conclusions to be drawn from these thoughts - they’ve been echoed by thousands of other people across the centuries. However, if you ever feel bad for spending all of your time sewing, knitting, drawing, building lego sets, or whatever else - especially if you feel like you have to somehow monetize or show off your work online to justify your labor - please know that there’s an 84yo museum docent in the Bronx who would cry simply at the thought of you spending so much effort to quietly create something that’s beautiful to you.

Chinese jade carvings: corn, grapes, cabbage, and bok choy. (cr 簇拥烈日的花)

Schiaparelli | Spring/Summer 2025 Couture

Wedding Dress

c. 1900

by W.T. Waters & Co.

Museum of New Zealand, Te Papa

Thom Browne Lunar new year collection 2025 (for future reference - I do NOT have the money for anything from this collection unfortunately but I might use it for sewing reference later down the line)

submitted by @edwardian-girl-next-door 🖤🩷

I got the Top 4.47% on this English Vocabulary test

King in motion! No audio, lawnmowers were going in the bg

Chilabothrus angulifer - Cuban boa

First - Genesis 1:5 "and the evening and the morning were the first day" Anon - Matthew 13:20 "But he that received the seed into stony places, the same is he that heareth the word, and anon with joy receiveth it" Hate - Genesis 24:60 "And they blessed Rebekah, and said unto her, Thou art our sister, be thou the mother of thousands of millions, and let thy seed possess the gate of those which hate them."

By - Genesis 7:2 "Of every clean beast thou shalt take to thee by sevens, the male and his female: and of beasts that are not clean by two, the male and his female." Price - Leviticus 25:16 "According to the multitude of years thou shalt increase the price thereof, and according to the fewness of years thou shalt diminish the price of it: for according to the number of the years of the fruits doth he sell unto thee."

Baby's first Anon hate by fisher price

I don't think any of those words are in the bible

Real Science II: The Cookening

What I've been pondering for the past couple of years. It's a lot so I put it under a cut because I'm sure not everybody wants a wall of text.

The problems with the current standards of corn snake feeding:

One big barrier for budding snake keepers, particularly those living with parents or roommates, is the aspect of feeding live or frozen/thaw whole prey. Though someone may be fine having butchered meat in their freezer or refrigerator, there is a "squick" factor when the meat in question is a whole mouse with eyes and fur and a face. I would like to be able to recommend a viable alternative to whole prey to those who are uncomfortable offering it, and an alternative to frozen prey to those for whom the issue is keeping dead mice in the freezer next to the ice cream.

Frozen/thawed prey presents a potential food safety hazard if the prey is not properly handled. Prey that is not completely thawed before being fed can result in spoilage in a snake's stomach and may cause regurgitation or death of the snake. Prey items that have been thawed during transport and re-frozen may begin to break down and spoil, which could result in illness for the snake that is later fed this prey. I would like to be able to suggest a safer means of feeding pet snakes, with less risk of spoilage or foodborne illness.

Whole prey with intact gut microbiota may begin to putrefy more rapidly than butchered meats or cooked food. Snakes who hesitate to eat thawed prey for more than an hour or so may inadvertently make themselves sick, necessitating monitoring by keepers and increased food waste. I would like to be able to suggest an alternative food for picky or finicky eaters that is less likely to be tossed in the garbage if it's not consumed within 30 minutes.

Corn snakes in the wild eat a huge variety of prey including other reptiles, amphibians, small rodents, and birds. Corn snakes in captivity are limited to available prey in an appropriate size range, which for baby snakes usually means baby mice exclusively. This is not nutritionally ideal. I would like to be able to explore means of offering larger prey in a smaller package, in order to diversify prey types and ensure balanced nutrition for small snakes.

Keeping snakes has, until very recently, been largely a niche interest and those who keep snakes are still considered "weird" or "subversive" when corn snakes are truly an ideal low-low-maintenance family pet. I believe the "squick factor" associated with the feeding of snakes is a contributing factor in their continued marginalization. I would like to help make snake keeping more accessible and approachable to "everyday" people.

The rationale:

Domestic cats, an obligate carnivore that have evolved to eat raw whole prey, have transitioned very easily and rapidly to cooked prepared foods. Other reptiles such as blue-tongued skinks are frequently fed cooked prepared foods with no ill effect.

Snakes were fed cooked food in a 2007 study on the energy expended during digestion, and it was determined that consumption of cooked meat does offer an energetic benefit over raw meat. This study was looking specifically at metabolism of a single meal over a short time frame, however, and was not focused on long-term growth. Additionally, the snakes in question were Burmese pythons and they were being fed beef. :/

Offering a cooked diet reduces the concern of spoilage. Prepared food could be refrigerated rather than frozen and kept safely for days rather than hours.

Prey could potentially be cooked and sealed in convenient packaging (similar to fish fillet kitty treat packets) which could even be shelf-stable, reducing the need for keeping dead mice in the freezer and making the task of feeding snakes more palatable for a wide range of potential keepers.

Neonate corn snakes who initially resist eating may be enticed to eat a pinky mouse that has been dipped, whole or just the head, in boiling water. This is an established method of encouraging eating, and used by many snake breeders. It is possible that snakes may find cooked mice more palatable than raw or live.

Cooking meals opens the door to providing a wider range of prey in the form of sausages or ground homogenized meat. These sausages already exist in raw form (Reptilinks!), but they do not currently incorporate rodent prey species and are, as with frodents, subject to the hazards of shipping frozen raw meats. It may be worth noting that grinding meat has an additional reduction of digestion cost (higher net energy) versus intact whole prey.

The hypothesis:

I hypothesize that cooked prey will be more readily accepted by baby corn snakes as well as easier and faster to digest, resulting in higher growth rates and more robust young snakes than those fed raw prey.

The concerns:

Since we have already established that digesting cooked food results in increased net energy, I am a little worried that feeding the same prey sizes on the same cadence as raw diets will actually cause a weight gain trend towards obesity. This is something I will be watching for when I take monthly comparison photos.

I am also a bit curious about how trace vitamins and enzymes will be affected by a cooked diet. I already offer probiotic, calcium, and vitamin supplements to all of my snakes, though, so these differences will likely be mitigated and not explored in this particular study.

I am slightly concerned about what happens when the study concludes, if it is successful. Will I be able to transition these snakes back to raw food? Maybe I could offer two smaller prey items, one cooked and one raw, during the transition period. Will I even want to switch them back if the cooked food results in better growth? How practical is it to continue offering cooked food through adulthood? It's something I am considering, depending on growth trajectories. Can I offer occasional cooked prey but maybe not always? Does cooked food have reproductive implications? This experiment is likely to invite more questions.

Thinking forward:

Depending on the outcome of this experiment, I may begin to explore grinding meat as well as cooking it and incorporating other prey types in a Reptilinks-style sausage with a rodent meat base.