u/fruityrootytooty

“Regardless of who came up with the recipe first, McIlhenny's Tabasco sauce was in production by 1868, and it wasn’t long before it began to spread far beyond the great state of Louisiana. In 1872, the company hired a traveling salesman named John C. Henshaw to travel up and down the east coast touting Tabasco. Henshaw, a former Union soldier who served as the company’s first sales rep, peddled the sauce to restaurants and oyster houses in an effort to drum up demand. “This sauce is the special want of the poorer and more numerous classes, and a thorough canvassing of the oyster houses, saloons, restaurants, etc. by the party who has taken hold of it will, it is hoped, create such a general demand as to compel the grocers to apply for it,” Henshaw wrote to McIlhenny in 1872. 

A ledger book uncovered by Tabasco historian and archivist Shane K. Bernard indicates that the company first began shipping the sauce overseas two years later, with exports to France and England.”

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A little bit of self-promotion: I’m the executive producer and scriptwriter for a new podcast by this title ^^^. It’s a documentary-style deep dive into the cultural and technological shifts that pushed indie rock into the mainstream in the 2000s. So if you found your favorite bands on The OC(or were mad that show was playing your favorite bands), this podcast is for you.

We interviewed Ben Gibbard and Nick Harmer of Death Cab for Cutie, James Mercer of The Shins, Tegan Quin of Tegan and Sara, Carl Newman of The New Pornographers, Emily Haines of Metric, Britt Daniel of Spoon, Feist, Kevin Drew of Broken Social Scene, Matthew Caws of Nada Surf, Dann Gallucci formerly of Modest Mouse, founding member of Arcade Fire Will Butler, Jimmy Tamborello of The Postal Service, Chad Clark of Beauty Pill, and Colin Meloy of The Decemberists who had a quote so memorable we had to start the trailer with it. There are also tons of people from the musing industry - indie labels, Apple Music, the creator of The OC, and too many more to name.

You can hear a much longer 2+ minute trailer anywhere you get podcasts. The first episode drops on September 23.

I would love to answer any questions you have about it!

Hey, I am a food writer doing a story on using AI to optimize when ordering at fine dining restaurants. I’d love to talk to some diners who do this - I want to hear your process, why you’ve used AI, and if you were happy with the outcome. No judgement - whether it was to get the best possible deal, or to have it explain items on the menu, I just want to hear about your why.

Message me here or drop me an email at Courtney at weareravenous dot com.

Hey, I am a food writer doing a story on using AI to optimize when ordering at fine dining restaurants. I’d love to talk to some diners who do this - I want to hear your process, why you’ve used AI, and if you were happy with the outcome. No judgement - whether it was to get the best possible deal, or to have it explain items on the menu, I just want to hear about your why.

Message me here or drop me an email at Courtney at weareravenous dot com.

Hey, I am a food writer doing a story on using AI to optimize when ordering at fine dining restaurants. I’d love to talk to some diners who do this - I want to hear your process, why you’ve used AI, and if you were happy with the outcome. No judgement - whether it was to get the best possible deal, or to have it explain items on the menu, I just want to hear about your why.

Message me here or drop me an email at Courtney at weareravenous dot com.

Hey, I am a food writer doing a story on using AI to optimize when ordering at fine dining restaurants. I’d love to talk to some diners who do this - I want to hear your process, why you’ve used AI, and if you were happy with the outcome. No judgement - whether it was to get the best possible deal, or to have it explain items on the menu, I just want to hear about your why.

Message me here or drop me an email at Courtney at weareravenous dot com.