I’m Screaming for Ice Cream (and to Travel Again)

Shug’s Ice Cream
and Soda Fountain
Pike Place Market
1525 1st Ave Seattle, WA

Hours: Thurs to Sun 2 pm to 8 pm
Phone: (206) 602-6420

I miss making my annual trip in March to Seattle, Washington. One reason is that this city is home to Emerald City Comic Con, the largest show celebrating pop culture for the Pacific Northwest (Canada included)! Last year’s event didn’t happen because of the pandemic. I was making my plans, but when Seattle became famous for being a hotbed of possibly getting infected, I knew I had to cancel.

ReedPOP made the wise call to “postpone” their event as nobody wants to get COVID-19, and while they are scheduling to resume for Winter 2021, just whether that will fly will depend on the global situation. Vaccines are being delivered and by Summertime, I should be a card carrying member of almost immune to COVID-19 club. I’m still going to wear a mask everywhere I go and have hand sanitizing wipes though! Upon landing, I know I’ll be making a beeline to Shug’s Soda Fountain and Ice Cream. They offer late night treats when the sugar craving calls! Throughout the year, plenty of seasonal flavours become available, but my plan is to attack the Big Eddie again–or I may order something different.

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Who is the King? The Doughnut King & Where to Watch

Image result for doughnut kingOn YouTube, Google Play and Amazon Prime

After watching The Donut King, I now know where to go to get my sugary fix when travel without restrictions is allowed again. The various delights offered by one Santa Monica operation is enough to make me want to jet down instead of fly across the Pacific Ocean! This work was released last year at the Los Angeles Asia Pacific Film Festival and was quickly picked up for wider distribution. To find it, however, meant waiting in line like the time I was in Oregon for Voodoo Doughnut. Though the wait was thirty minutes long, the wait was worth it.

Ted Ngoy is hailed as a pioneer of the enterprising spirit in California. He’s as shrewd as Ray Kroc in taking partial ownership of the name and franchising out McDonalds. The variation is in how he helped his fellow Cambodians who came to America open their operations and when he took a slice of the American dream.

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VisionTV’s Ageless Gardens & Timeless Passion

Growing the love includes showing that we love local content. Included is a closer look at season three and an episode guide!

Otaku no Culture

AG303 Karen York 4.jpgBy Ed Sum
(The Vintage Tempest)

Programming Note: Encores of Season 2 episodes follows after each new Season 3 episode. Mondays at 9pm and 9:30pm ET. Please check online listing for local schedule.

VisionTV’s Ageless Gardens has grown up since its debut two years ago. The stories look at how to be green. That is, we see how others grow their own foods, develop their well being and give back to the land. In turn, the ground returns its beauty in bounty to please our senses. This show is not about the food, but how we remain forever young.

The coverage I offered when this program debuted is on twohungryblokes.com. Series two offered similar shorts mostly from the perspective of folks local to British Columbia and there were a few segments from beyond. They all showed us how important staying true to valued ideals are best and also revealed…

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A Touch of the Euro at Charelli’s Cheese Shop, Delicatessen & Catering

Charelli’s Cheese Shop,
Delicatessen & Catering
2851 Foul Bay Rd
Victoria, BC 

Hours: Tues to Sat 10am–3pm
Phone: (250) 598-4794

Just why I haven’t been to this deli in the past, when I was studying Applied Communications (now Digital Communications) at Camosun College’s Lansdowne Campus simply boiled down to time. A fit person could race down the hill and hike back up it when there’s an hour to kill between classes, but I’m the roly-poly type who may not achieve it. Plus, I want to enjoy my lunch more than to scarf it down before resuming my work in the a/v edit suite or be in class. Eating during session is obviously discouraged.

This operation opened back in 2003, and I’ve been aware of it for a long time. I needed a proper reason (other than being hungry) to head down, and when I heard they sold truffle oil flavoured potato chips–I was there faster than a bee to a spring flower!

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Today, Prepare to get SPARKed at The Belfry’s online Theatre Festival

Musical Stage Company’s Uncovered - Notes from the Heart opens the Belfry’s 2021 SPARK online Festival next week.Ticket Information 

Tickets for Uncovered – Notes from the Heart are $25 (plus fee) available to purchase online.

The remainder of the Spark performances are free and their links can be accessed via belfry.bc.ca

The Belfry’s annual Spark Festival is online today, and it opens with Uncovered – Notes from the Heart, a livestream concert from Musical Stage Company. It will continue through to January 23 with an eclectic line up featuring a short film (June Yeo), a hybrid dance/theatre performance (Andrew Barrett), new plays in progress (Jo Leslie, Rick Waines) and a new realization of Summer Bucket List (Collectivus Theatre). These shows take place online, starting at 7:30pm PST.

For a full list of events, please visit the company’s webpage here.

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[Documentary] On Sacred Cow & Social Responsibility

SACRED COW: THE CASE FOR BETTER MEAT | IndiegogoAvailable on Google Play.

For other platforms or to purchase the DVD and companion booklet, please visit the Sacred Cow website.

The documentary Sacred Cow is packed with lots of information which weighs in on the pros and cons of consuming meat. It’s ultimately about our role in the food chain, being responsible for how this bovine is treated (prior to slaughter), and the cycle of life. Just what modern man does is no different when compared to the early days of civilization as they rose and flourished. Those that fell, we can learn from.

From a hunter-gatherer to agricultural society, is there another evolutionary step humanity must make? I’m not entirely against replicated meals ala Star Trek, but the concept will be alien to many. It’s good that nobody knows how to reconstitute waste into food at a molecular level, otherwise foodies from the future will be in an uproar.

I’m sure sometime in the next century, people will lament about the lack of tasting real food from their home planet, and will have to eat Gagh (Klingons love their worms) instead. If meat is no longer available, bugs are the next most common protein source and will anyone want to save those?

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