dyingalive

The non-aggression principle is an ethical stance which asserts that "aggression" is inherently illegitimate. (*No commies were physically harmed or otherwise bodily removed in the making of this presentation.) Links : merchandise, socials, support & more : http://agnulinks.carbon33.com Please remember to Like, Share and Subscribe. Thank you. *Unfortunately (I kid...mostly) #NonAggressionPrinciple #NAP

I am what I am, how I am, who I am. links: http://agnulinks.carbon33.com Please remember to Like, Share and Subscribe. Thank you. #identity #Individualism #personhood

This is Dishing on Dish where we dish on dish. Stephen recently visited Intersect by Lexus. Toyota car company and have began opening the Intersect experience. This is a lifestyle brand that includes 3 restaurants each named Intersect. Stephen visited the Lounge part of the one in NYC & tells us about the dishes he and Andrea had. 00:00:00- intro 00:28:18- caesar crudité- kohlrabi, radish & market vegetables 00:30:56- cava 00:33:30- tiger prawn yakitori- lemongrass, ginger-chili, & cashew 00:34:00- duck yakitori- enoki mushrooms & plum glaze 00:34:30- pork meatball yakitori- foie gras & garam masala glaze 00:40:58- a5 wagyu temaki roll- mustard, crispy garlic & soy caramel 00:45:00- tuna temaki roll- ginger, scallion & gochujang 00:48:44- seaweed temaki roll- cucumber, kombu & nori jam 00:50:52- kakigori- concord grape, crème de cassis foam, hackberry compote & pop rocks 00:57:00- kakigori- passion fruit, coconut yuzu foam, ginger, kabosu & pineapple 00:01:01- conclusion links: merchandise, socials, support & more : http://agnulinks.carbon33.com Thank you for your time & almost any input is appreciated #intersectbylexus #food #japanese

Ray Bradbury was a visionary creative that changed the way we look at creativity & the future. You almost certainly have enjoyed something he produced or directly inspired. I give a short review of his book “Something Wicked This Way Comes” & read some quotes & give some of my thoughts. This is part of the Anyone But Che where I add to the people who deserve to be as well known as the the merchandise emblazoned with Guevara's despotic face is widespread. links: https://rantatonne.wordpress.com/2021/12/15/something-wicked-this-way-comes-by-ray-bradbury-quotes-commentary-anyone-but-che/ merchandise, socials, support & more : http://agnulinks.carbon33.com Thank you for your time & almost any input is appreciated #somethingwickedthiswaycomes #raybradbury #futurism

:::Adult Mentality Required:::
Switzerland just legalized the Sarco Pod new way to end ones life. Though I hope to never consider dong this & support efforts in preventing anyone else coming to it, I consider this positive. This 3D printed invention will assist those in need, but the addition of including AI in this process has raised added concerns. I discuss this & more in this rant. links: https://rantatonne.wordpress.com/2021/12/09/ai-assisted-suicide-perception-matters/ merchandise, socials, support & more : http://agnulinks.carbon33.com Thank you for your time & almost any input is appreciated #sarcopod #3dprinting #life

John Stuart Mill was a nineteenth century philosopher that stressed the importance of empiricism. He has had immense influence on the way we think of civilization today. I read some of his quotes and give some of my thoughts. This is part of the Anyone But Che where I add to the people who deserve to be as well known as the the merchandise emblazoned with Guevara's despotic face is widespread. links: https://rantatonne.wordpress.com/2021/12/08/john-stuart-mill-quotes-commentary-anyone-but-che/ merchandise, socials, support & more : http://agnulinks.carbon33.com Thank you for your time & almost any input is appreciated #empiricism #liberty #johnstuartmill

Jussie Smollett has been found guilty of a hate hoax. Having spoken in length about it shortly after the hoax I now a summary & wonder what led so many to seemingly believe & support him. Though many doubted this French actor, Juicy Sommelier once they heard any facts of the case, millions were his advocates. These are my thoughts & opinions ad I try & make sense of what people i do not know seemed to choose to do. links: https://rantatonne.wordpress.com/2021/12/12/the-juicy-bunch--doing-justice-for-those-that-demanded-justice/ merchandise, socials, support & more : http://agnulinks.carbon33.com Thank you for your time & almost any input is appreciated #justice #celebrity #truth

Would a fact check call a statement false based on something that was not said? Another in the Faux Check series. Politifact claims Tump was wrong about X for not saying enough about why X was happening as they choose what is enough to say about X. links: https://rantatonne.wordpress.com/2021/11/29/absence-of-fact-is-not-a-falsehood-checking-in-on-the-fact-checkers/ merchandise, socials, support & more : http://agnulinks.carbon33.com Thank you for your time & almost any input is appreciated #truth #context #communication

Steve "Che" Fontaine takes the time to tell us about how he came to found & make Perfect Burger, Costa Rica. Steve has known Stephen for some years now from being involved in the foos service industry. I made his acquaintance for the first time during this conversation & he is someone I can & almost certainly will have many more conversations with. Good people, good talk, good business, good food. I trust you will enjoy! I Know Great People is a series of conversations intended bridge the gap between our knowledge of what people can do & the perception of what they may do. Join us as we use the benefits of the Information Age to reach the State of Understanding. 00:00:00- intro 00:01:10- name, topic & how we met? 01:11:46- what may people like about running a business like perfect burger costa rica? 01:13:14- what may people dislike about it? 01:21:153- which things may be the opposite of founding a movement like founding such a business? 01:27:18- what are some misconceptions the purpose of a food truck & restaurant? 01:54:54- what things help teach one about founding such a business? 02:13:57- do you like cheese? (most important question) 02:29:09- anything to add about perfect burger costa rica? 02:44:08- conclusion 02:48:46- last 3 links: https://iknowgreatpeople.carbon33.com/steve-che-fontaine-on-the-making-of-perfect-burger/ merchandise, socials, support & more : http://agnulinks.carbon33.com Thank you for your time & almost any input is appreciated #PerfectBurger #conversation #business

Faux information is more pernicious than false info. I have noticed a tend of selective checking where one chooses to focus on a specific part of what is said in order to avoid or invalidate primary topic matter. Take note of this & improve your ability to communicate with others & understand the ever increasing information that is now available to us. links: merchandise, socials, support & more : http://agnulinks.carbon33.com Thank you for your time & almost any input is appreciated #facts #law #media

Time is a measurement of change. In the information age our decisions to access available information is essentially a form of time travel. Giving up control to others can result in you regressing to a lesser past while other reality tunnels benefit from the possibilities of the future. The recent case of of Kyle Rittenhouse highlights this aspect of the current timeline. links: merchandise, socials, support & more : http://agnulinks.carbon33.com Thank you for your time & almost any input is appreciated #knowledge #communication #law

In this Dishing on Dish Stephen discusses Felidia, NYC. Though the restaurant recently closed after 4 decades.Some of the many dishes can still be found in the cookbook or one of Lidia Bastianich's other restaurants. Stephen tells us about the food & his time as the last Assistant Manager at this restaurant. 00:00:00- intro 00:26:47- seafood minestra- lobster broth, seafood, & pasta mista 00:32:13- vegetable carbonara 00:36:11- tuna carpaccio with avocado & kaluga caviar 00:38:31- lidia’s penne- gran biscotto ham, peas, & creamy tomato sauce 00:43:38- paccheri with bolognese & peas 00:46:30- “mama’s lasagna” 00:54:12- “cacio e pere”stuffed with pecorino, grated pear, mascarpone, & sauce of pear juice & butter 00:58:25- “bianconeri”- served with traditional trapanese pesto and sautéed calamari 01:03:11- nettle gnocchi with clams, ramps, and guanciale 01:06:29- “cappellacci in rosa”- stuffed with duck & foie gras and coated with a porcini broth 01:10:16- ravioli with lobster, corn, burrata, & local butter 01:14:51- tajarin with summer truffle 01:18:37- spinach pappardelle with duck ragout & mushrooms 01:23:24- risotto with porcini & coffee 01:28:59- conclusion links: https://rantatonne.wordpress.com/2021/11/08/felidia-nyc-dishing-dish-you-are-what-you-consume-pt-17/ merchandise, socials, support & more : http://agnulinks.carbon33.com Thank you for your time & almost any input is appreciated #felidia #nyc #food

Stephen has been to Casellula NYC a few ties & blesses us with some cheese goodness! We discuss a Cheese-plate he had & some excerpts form the Casellula cookbook. 00:00:00- intro 00:10:09- the plate 00:15:54 - o’banon with apple butter & almond crunch 00:20:12 - ewereka with carrot & cumin puree with edible cornflower 00:24:04 - finger lakes gold with cashew brittle 00:26:57 - canestrato with oven roasted tomatoes 00:31:06 - zimbro with pickled beet & beet dust 00:38:25 - stilton with chocolate-guinness ganache 00:41:31 - wine pairing castello di volpaia, “nika” passito zibbibo 00:58:13 - 5 categories of cheese 01:00:07 - herbes de provence caramel corn with roquefort 01:04:59 - lovely lemon saffron marshmallows with cana de cabra 01:10:47 - passionfruit basil-seed curd with chevre 01:12:28 - deviled-egg cream with kunik 01:15:16 - red wine shallots with ameribella 01:17:33 - bloodorange fennel chip with red hawk 01:21:29 - mixed rhubarb sides 01:27:08 - cardamon poached butternut squash with rosso di langa 01:30:49 - anise meringue with barely buzzed 01:35:46 - kiwi mostrada with ewe's bleu 01:38:27 - conclusion links: merchandise, socials, support & more : http://agnulinks.carbon33.com Thank you for your time & almost any input is appreciated #cheese #casellula #dishingdish

Kayra Eva Polak joins I Know Great People to tell Stephen and I about the Female International Organization of Liberty for All movement (FIOLA) that she co-founded. It is commendable how proactively she is at building tribes by sharing the collective knowledge of people to strengthen the individuals that choose to participate. I Know Great People is a series of conversations intended bridge the gap between our knowledge of what people can do & the perception of what they may do. Join us as we use the benefits of the Information Age to reach the State of Understanding 00:00:00- intro 00:01:11- name, topic & how we met? 00:32:11- what may people like about fiola? 00:45:42- what may people dislike about fiola? 00:50:23- which things may be the opposite of founding a movement like fiola? 00:53:09- what are some misconceptions the purpose of fiola? 01:28:25- what things help teach one about participating in such a movement? 01:50:02- do you like cheese? (most important question) 02:00:38- anything to add about fiola? 02:08:10- questions for us? 02:08:43- any questions for audience or future participants? 02:11:21- would you like to take a question? links: http://iknowgreatpeople.carbon33.com/kayra-eva-polak-on-founding-fiola/ merchandise, socials, support & more : http://agnulinks.carbon33.com Thank you for your time & almost any input is appreciated #liberty #conversation #community

Mark Kibler joins Stephen & I from his family farm in Ohio to share a wide range of farming information. Not limited to but including upgrading from less than an acre to 38.5, how his child inspired him into this farming life they now lead as a family & (of great interest to the Human Foie Gras that is Stephen) an experiment to try and raise geese & ducks for Foie Gras without the forceful methods typically used. I Know Great People is a series of conversations intended bridge the gap between our knowledge of what people can do & the perception of what they may do. Join us as we use the benefits of the Information Age to reach the State of Understanding. 00:00:00- intro 00:02:20:- name, topic & how we met? 00:18:40- what may people like about farming & experimenting? 00:30:49- what may people dislike about family farming? 00:50:20- which things may be the opposite farming? 00:59:37- what are some misconceptions farmers? 01:05:26- what things help teach one about farming? 01:24:15- do you like cheese? (most important question) 01:28:32- anything to add about your time as a farmer? 01:39:56- questions for us? 01:40:30- any questions for audience or future participants? 01:41:14- would you like to take a question? links: http://iknowgreatpeople.carbon33.com/mark-kibler-on-experiments-on-a-family-farm/ merchandise, socials, support & more : http://agnulinks.carbon33.com Thank you for your time & almost any input is appreciated #farming #conversation #family

Felidia in NYC has closed after 4 decades. In this conversation I read an article about it & Stephen tells us about his time as the restaurant's last assistant Manager & some other things related to the current state of the NYC food industry. links: merchandise, socials, support & more : http://agnulinks.carbon33.com Thank you for your time & almost any input is appreciated #felidia #nyc #food

Laura Milnes takes some time to share the deep knowledge she has from working in the Canadian Natural Wine Industry. As we make it through the regular questions she tells us about what wines she likes, how wines are made, if you can train your palette & much more. And there is of course there is the all important cheese question. I Know Great People is a series of conversations intended bridge the gap between our knowledge of what people can do & the perception of what they may do. Join us as we use the privilege of living in the Information Age to reach the Understanding Age. 00:00:00- intro 00:02:25- name, topic & how we met? 00:23:33- what may people like about working with wine? 00:41:51- what may people dislike about working with wine? 01:24:55- which things may be the opposite of working in the wine industry? 01:37:32- what are some misconceptions about working with wine? 01:45:24- what things help teach one about the work you do with wine? 01:54:56- do you like cheese? (most important question) 02:08:45- anything to add about your time in the wine industry? 02:16:48- questions for us? 02:18:45- any questions for audience or future participants? 02:51:53- would you like to take a question? links: http://iknowgreatpeople.carbon33.com/laura-milnes-on-natural-wines-in-canada--i-know-great-people/ merchandise, socials, support & more : http://agnulinks.carbon33.com Thank you for your time & almost any input is appreciated #naturalwines #canada #conversation

Stephen went to Gabriel Kreuther NYC. Named after chef Gabriel Kreuther this is a French restaurant primarily featuring dishes from the Alsatian heritage. Stephen tells us about his experience at his first Michelin 2 Star restaurant. And yes, there will be Foie! 00:00:00- intro 00:18:04- menu 00:33:37- grapefruit-mezcal paloma pate de fruit 00:43:39- yellow tomato gazpacho with basil oil 00:50:21- kougelhopf with chive fromage blanc 00:57:02- seared foie gras roasted peaches, roasted peach puree& more 01:06:53- smoked heirloom tomato consommé 01:13:58- sturgeon & sauerkraut tart 01:21:53- hay-smoked duck breast 01:32:26- stone fruit frappe brûlée 01:35:53- concord grape vacherin 01:44:17- petit fours 01:51:55- conclusion links: https://rantatonne.wordpress.com/2021/10/11/gabriel-kreuther-nyc-dishing-dish-you-are-what-you-consume-pt-14/ merchandise, socials, support & more : http://agnulinks.carbon33.com Thank you for your time & almost any input is appreciated #gabrielkreuther #food #french

Jaclynn Joyce takes the time to tell us about her experience of studying, teaching & living in Taipei, Taiwan. Topics include what led to going to Taiwan, challenges overcome once there, unexpected benefits & the most important question of if she likes cheese! I Know Great People is a series of conversations intended bridge the gap between our knowledge of what people can do & the perception of what they may do. Join us as we use the benefits of the Information Age to reach the State of Understanding. 00:00:00- intro 00:01:18- name, topic & how we met? 00:29:10- what may people like about the topic? 00:41:16- what may people dislike about the topic? 00:50:43- which things may be the opposite of the topic? 00:56:20- what are some misconceptions about the topic? 01:10:53- what things help teach one about the topic 01:16:51- do you like cheese? (most important question) 01:23:10- anything to add about the topic? 01:38:34- questions for us? 01:55:44- any questions for audience or future participants? 01:51:53- would you like to take a question? links: iknowgreatpeople.carbon33.com merchandise, socials, support & more : http://agnulinks.carbon33.com Thank you for your time & almost any input is appreciated #iknowgreatpeople #taiwan #education

The state is one of the most human constructs. However does this make it conceptually the most natural or unnatural of organisms? Some thoughts on that recorded during one of my daily walks. links: merchandise, socials, support & more : http://agnulinks.carbon33.com Thank you for your time & almost any input is appreciated #thestate #nature #society Is the state natural?
 A: Governance is but the state is not
 B: Yes, like parasites are C: No, it is an unnatural predator D: Depends on the state, it can be E: ___________________

Stephen joins me to discuss one of his former workplaces, Seasonal Restaurant & Wine Bar. This is the final part. As usual Stephen has a lot to say about the food however this time he provides personal insight about how the restaurant ran & the food was made! 00:00:00- Intro 00:38:08- palatschinken - hungarian crepes, filled with apricot-rum jam 00:46:28- kaiserschmarrn - caramelized pancakes, rum raisins 00:52:53- käseküchen - pear brunoise, fig ice cream, mascarpone spume & more 00:59:54 - deconstructed apple strudel - apple-rosemary puree, phyllo dough crisps & more 01:03:44- pistastizientorte - pistachio cake, pistachio ice cream, sicilian pistachios & more 01:11:49- baverische kreme - bavarian cream, rice crispy candies & more 01:16:44:- schokoladen-hazelnuss-gianduja - chocolate-hazelnut-gianduja, caramelized macadamia nuts & more 01:29:17:- new year’s dessert - chocolate lava cake, raspberry meringue crisps & more links: merchandise, socials, support & more : http://agnulinks.carbon33.com Thank you for your time & almost any input is appreciated #seasonal #austrian #food

The recent reactions to a skit from the Colbert Show are an example that there may be a need to define what the X he was doing actually is. links: merchandise, socials, support & more : http://agnulinks.carbon33.com Thank you for your time & almost any input is appreciated #colbert #media #propaganda

Alexandria Occasio-Cortez, in similarly unprecedented ways as Donald J Trump, continues to defy common perceptions of what things should be. She may not bee the politician you want but is the sort the general public truly needs in order to better define what the state really is. links: merchandise, socials, support & more : http://agnulinks.carbon33.com Thank you for your time & almost any input is appreciated #aoc #perceptionmatters #neimanmarxist

Michelin Star restaurant in NYC offering primarily Austrian & German Cuisine. As usual Stephen has a lot to say about the food however this time he provides personal insight about how the restaurant ran & the food was made! 0:00:00- intro 00:05:24- kaisergulasch - veal cheeks, paprika, fried capers & more 00:18:01- tafelspitz - flat iron steak, oxtail consommé 00:24:01- rösti - apple-horseradish sauce & chive sauce & cucumber slaw 00:37:35- rösti & creamed spinach 00:46:31- spätzle - spätzle, berg käse (gruyere), creme fraiche, chives 00:50:19- seasonal vegetables 00:56:42- zwiebelrostbraten - wagyu beef, broccoli puree, black garlic puree & more 01:04:31-sauerbraten - beef cooked in red wine & more 01:11:48- wild - venison, apple-juniper berry gel & more 01:17:06- sacher torte links: https://rantatonne.wordpress.com/2021/09/13/seasonal-restaurant-weinbar-dishing-dish-you-are-what-you-consume-pt-13-2/ merchandise, socials, support & more : http://agnulinks.carbon33.com Thank you for your time & almost any input is appreciated #food #austrian #dishingdish

Michelin Star restaurant in NYC offering primarily Austrian & German Cuisine. As usual Stephen has a lot to say about the food however this time he provides personal insight about how the restaurant ran & the food was made! 00:00:00- intro 00:07:40- gänseleber - foie gras with glüh wein topping FINAL FORM! 00:22:14- vegetarian spätzle 00:35:29- zander- walleye pike, seasonal vegetables & dill water 00:48:23- lachsforelle - arctic char, swiss chard puree & potatoes 00:58:28- wiener schnitzel - fingerling potato salad, lingonberry jam 01:12:29- entenbrust - seared duck breast, farrow & parisienne balled carrots 01:25:15- entenbrust - black cherry farrow, cherries & pickled beets 01:41:30- lamm - lamb, sweetbreads & celery root puree links: https://rantatonne.wordpress.com/2021/09/20/seasonal-restaurant-weinbar-dishing-dish-you-are-what-you-consume-pt-13-3/ merchandise, socials, support & more : http://agnulinks.carbon33.com Thank you for your time & almost any input is appreciated #food #austrian #dishingdish