Elly from Microcosm Publishing (previously) writes, "We decided to try something different this time, and put up a project to help fund and spread the word about all six of the books we're putting out this coming spring. They're all very different on the surface, but the thread that runs through them is exactly what makes Microcosm work as a publishing company: Book-shaped tools that help people create the lives they want to live and the world they want to see."
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This article at Lapham's Quarterly by Peter Foges has me rethinking my biases against rose champagne — a drink I tend to associate with undergrads and poorly conceived 7-Up cocktails. Turns out, the history (and the chemistry) of rose are totally fascinating
. Traditionally the quaff of queens (and really, really, really high-class hookers), real rose is surprisingly difficult to make, relying on a process that could, with just a small error, go wrong and leave you with a drink that is red, brown, or even blue. Read the rest