Adventurer, dilettante, and reluctant web analytics heroine. I tweet about costumes, art, gardening, sci-fi/fantasy & music. Sometimes about data and analytics.
Music City, Tennessee, USA
Joined January 2009
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April Moore retweeted
There's a saying on American social media:
"Be the American that Japanese people think you are."
I'm Japanese. I've lived in Tokyo my whole life.
So let me tell you what we actually say about you, when you're not in the room.
"When someone falls down on the street, we pretend not to see. We're protecting their pride. Americans run straight at them. They don't care about the pride. They care about the knee." (Office worker, 38)
"An American will stop four lanes of traffic for a family of ducks. And then everyone in the cars claps for the ducks." (Taxi driver, 61)
"If you lend an American a pen, you will never see it again. If you need a kidney, they'll ask your blood type." (Nurse, 45)
"At kids' soccer games, they cheer when the other team's kid scores. The other team's parents look confused. Then they cheer too." (Youth soccer coach, 52, lived one year in Ohio)
"A man sneezed on a bus in Chicago. Eleven strangers said 'Bless you.' He said 'thank you' eleven times. Nobody on that bus thought this was strange." (University student, 21)
"At an airport in Texas, I watched a soldier try to pay for his lunch. The cashier said someone already had. He asked who. She said, 'Somebody who didn't want you to know.'" (Retired teacher, 70)
"American fathers cannot braid hair. But they will watch a video at midnight for an hour so their daughter's hair looks right on picture day." (Hair stylist, 33)
"I ran the Chicago Marathon once. Strangers stood in the cold for hours holding signs for people they will never meet. At mile 20, a man I'd never seen read the name off my bib and screamed it like he'd raised me." (Runner, 48)
"When Americans get lost, they ask a stranger. If the stranger is also lost, they become a team." (Tour guide, 39)
"They ask the waitress her name. And then they remember it." (Restaurant owner, 66)
And one more. From my father. He's 76. He doesn't say much about anything. This is the longest thing I have ever heard him say about another country.
"Every time something terrible happens in America, I watch the news, and I look for one thing.
The people running toward it.
There are always so many."
So, America.
You don't have to become the Americans we think you are.
We're not imagining you.
We're remembering you.
April Moore retweeted
We won't compost these Hardy Orange seeds; this is one plant we don't need to spread around unintentionally! But sometimes we do harvest the peels as well. It just depends on which ingredient we need for our next experiment.
April Moore retweeted
One of the reasons we dislike Hardy Orange is because each tiny orange has hundreds of seeds and only a tiny amount of juice. But a great way to reduce the amount of seeds that hit the ground is to harvest them!
April Moore retweeted
We collected a few hardy oranges #downonthefarm to replenish our stock of highly acidic orange juice from these exotic invaders. We use the juice and peels of these as a substitute for orange juice, bitter orange, and orange peel in our recipes.
April Moore retweeted
We talk a lot about the different fruits and botanicals we use, but the one we've spent the most time on is undoubtedly the Jimmy Red corn we use to make our whiskey. We think it's incredibly special, not just because of its heritage, but also because we grow it #downonthefarm.
ALT The Jimmy Red corn we harvested last year is going to the mill today, where we'll turn it into pink corn meal for distilling at Prichard's Distillery.
April Moore retweeted
Do you know what's in your whiskey? Well, we know exactly what goes into ours. The farm's corn, the farm's springwater and Middle Tennessee-grown wheat and barley. And, in just over three more years, you'll be able to taste that difference too!
April Moore retweeted
There's wild beauty to appreciate everywhere #downonthefarm so, when we need a break from our work, we just step a few feet away to enjoy it. This patch of native Goldenrod and Helenium is just below the orchard and right beside our springhouse.
April Moore retweeted
We've let the pectin do its work on our persimmon fruit and juice, what winemakers refer to as "must", for the last 24 hours. Now, we're ready to see how much alcohol potential it has before we add our yeast.
April Moore retweeted
A few years ago, we harvested native elderflowers and elderberries #downonthefarm. After those first experiments, we were eager to use them again, but we need to plant a whole lot more if we're going to harvest enough for wine! We'll grow these on for a year before planting them.
ALT Dark purple elderberries are wonderful for making wine, but we're going to need to grow a whole lot more of them!
ALT Every year we plant a few more Elderberries at the farm. These three will be potted up and grown on for a year before we plant them near those we planted last year.
April Moore retweeted
Our highest priority has always been to use the farm's limestone spring water as the main ingredient for our products. We've been waiting for weeks and, finally, we've received the latest water test results. But we still haven’t heard if the State will let us use it or not!
April Moore retweeted
Roses can turn an archway into a beautiful entrance, framing the path with colour and fragrance.
Find out how to choose and grow the right roses for your arch: davidaustinroses.co.uk/blogs…
#RoseWednesday #DavidAustinRoses
April Moore retweeted
October is the time to get new plants in before winter – here are some of our top tips for autumn planting success: bit.ly/4ixdwKw
April Moore retweeted
This statuesque #wildflower is native Helianthus maximiliani, Maximilian's Sunflower, which loves full sun and thrives in prairies with infertile soils. This clump will expand in time, filling the limestone outcrops beside the distillery with golden flowers each October.
April Moore retweeted
Pectin has proven to be extremely useful when making wine from these fibrous persimmons. We want to get as much sugar out of them as possible to make the best quality wine. Then, after we've left it for 24 hours to work its magic, we'll add our yeast.
April Moore retweeted
We've found that using pectin helps us make better wine, in the same way it helps you make better jams or jellies. But we have to use it at just the right temperature if we want it to be effective.
April Moore retweeted
Our third batch of homemade, native persimmon wine this year commences! But no matter how many times we do this, we never fail to learn something new! And that's why we practice. Each attempt helps us hone our craft.
April Moore retweeted
Here in the U.S., most of the ingredients used in gin are imported from other continents. We plan to make our gin from more locally sourced ingredients. One of those are these Aronia berries, produced by the Red Chokeberry, a small native tree that grows throughout Tennessee.
ALT Red Chokeberries are one of a number of interesting native botanicals we hope to use in our distillery's gin products.