There are going to be some significant changes around here. A major change is the taking offline of a lot of my old content. I had intended to leave everything up to show where I’ve been (and when), but I don’t think that idea has been valuable to readers. I have a mountain of content and I think people have trouble wading through it.
For new stuff I intend to do more videos (of higher quality than my first) and maybe even interview some people. I’m itching to lure a perfumer into an interview for my Vino Endoxa aroma categorization project. I’m also going to organize the equipment I’m selling into a simpler store front with comparative options.
A lot of my biggest goals definitely were not achieved here. I hoped to get a lot more commenting and community building. I wanted to meet more big thinkers. I definitely got a lot of readership despite tackling such wild topics, but definitely not a lot of participation. This is definitely a blog and not anything especially professional. I wrote so much of this stuff on the fly inbetween running a restaurant. I’ve never even really learned how WordPress works and when I started, I wrote at the fifth grade level. Instead of making an inclusive place to mull over wild ideas, I might have ended up with something stark and intimidating and debilitatingly ahead of its time.
But I did achieve a ton personally. Long ago I had read the adage: “you start writing to get noticed, you continue writing to notice.” I hoped more people would scrutinize the ideas I put forth and they didn’t, but just plain putting them down and forcing myself to organize my thoughts led to gigantic growth. I’ve almost earned the title Beverage Technologist and my production technique catalog makes me pretty close to beverage invincible.
Posts are going to be removed to emphasize my bigger contributions to the culinary arts. I’m gong to try and do more with my Vino Endoxa project which is very large and pretty much the future. It is eventually going to need a lot of money so I need to start learning to write grants. I’m going to try and organize my carbonation equipment and techniques better because I want the system to be a bigger part of culinary programs in the developing world. I’d love to see people start little bottling companies at the nano scale and watch them grow. I’m not Mr. Carbonation or anything, and I don’t promote it by yelling from the roof tops. I just ran with it because all the answers were coming to me, but no one has even scratched the surface of what can be done and all the good stuff will happen at boutique hotels in far flung places trying to make sodas for yoga tourism and not in cocktail bars like I thought.
I was asked to write a hypothetical curriculum to possibly teach a summer class at an art school about Aesthetics Through the Lens of the Avant Garde in Culinary. A big part of the curriculum was distilling. Over the years I’ve tried to create a new cocktail centric nano distilling scene which would pretty much be the new painting and attract more people from the art world. A lot of it was based on using science to achieve very new and hard to reach aesthetic ends (often to illustrate ideas in perception). Basically you need hardcore science to make your own paint. But so much of the supporting content here on the blog has probably come across as molecular gastronomy (insulting meaning of the word) and not attracted too many great minds. There just isn’t enough vision around so I’m going to take a lot of material down and come back at different angles.
The bostonapothecary is going to become less of a free as can be idea factory and more of a marketable services for sale sort of space. I’m a Ronin figure. Have Shaker (And Hydrometer) Will Travel.
[Edited to Add: I did plan on performing three beverage miracles this year and I think the small bottle bottler qualifies as being the first one. The other two are so absolutely fucking cool but are going to take a nice amount of time to pull off.]