The steel wool and vinegar was extremely easy to use and seemed to work really well. It would be great for adding that aged and distressed look to furniture, especially if you are going for the farmhouse/barn style decor. The food coloring also worked really well, although it was pretty tricky to get the exact colors that I wanted, it would also be hard to recreate the exact same color. Also it required a good amount of food coloring and would probably make the most sense for small furniture.
The food coloring method is quite fun and it allows you to create some very unique colors. In my research for this project I found read about using different foods to create all natural dyes. I did not seem to find anywhere that used these dyes on wood, but in this post I gave it a try! What do you think, Does the steel wool and food coloring stain seem easy enough to try it yourself,
How big/small are your openings, How food driven is your cat, I have one EXTREMELY motivated cat (who is uhhhmmm, not smart LOL) who got this in 2 days. He puts his little paw in, and sometimes just take it out to lick the 'dust', but most often he does what we would do he just makes a fist around the treat and fishes it out. My other cat is NOT food driven. However, she is super smart.
She does the same. Don't get frustrated. Make the holes bigger, so that you can access the treats and pinch them out (between index and thumb) and show your cat how it's done. Do this for a few days and she'll get it. The frustration is part of the fun.
She MUST be able to get some treats. That's for sure. But not so quickly that she does not need to try hard. The trying is what satisfy their hunting needs. So keep at it Kel and when the old box becomes too easy (because the holes are too big) make a new one. I am about to do that myself. At the moment Smokey Bones eats ALL treats in less than 5 minutes.
Chang spoke with Fast Company about the new insights he gained from making Ugly Delicious and how it’s made him a better person and chef. Ugly Delicious asks a lot of philosophical questions like is it okay for outsiders to culturally appropriate ethnic cuisines, And what makes food “the best”, Is it the quality of the food itself or the experience that the diner derives from it,
Chang says the best way to talk about, and understand, food is to not see anything in black and white terms. It’s better to ask questions and then accept there’s more than one right answer. “We try to leave all the episodes open-ended,” he says. “We’re not trying to be prescriptive and tell the audience that they need to adhere to this viewpoint.
Most importantly, we’re trying to be as empathetic as possible because a lot of these issues are wildly complex. And many, many things are true. And not to sound too fancy but it’s a very relative point of view, and food can be packed with cultural things that most people don’t talk about. And I think as a chef, being able to see points of view, that’s ultimately the biggest thing.
Chang’s growth as a chef has meant letting go of certain preconceived judgments. He says he is now more willing to accept people and practices that he once would have dismissed as offensive, making him more open to new ideas. “You gotta let things play out,” he says. “And then have a dialogue. ] David Simon talks about it in the fried chicken episode, was people making kimchi.
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