Video of the day – One year, one minute

by Meg Nesterov on

oneyearoneminute.com from Wanderfly on Vimeo.

How can you fit a year of travel into one minute? Our friends at Wanderfly have just marked one year online and to celebrate, they put together this very cool video of 500 travelers and 500 destinations. If you contributed a photo to Wanderfly, you might find yourself in this stop-motion video organized by season. Perhaps watching it will inspire you to plan your next trip, like 4 million users have by using the website.

Check it out at www.oneyearoneminute.com. Happy Birthday Wanderfly!

Green Living Project to feature global/local short films at San Francisco Film Premiere

by Jessica Festa on

The Green Living Project will be showcasing a new lineup of local and global short films at the 2nd annual San Francisco Film Premiere. The event will take place on October 22, 2011, from 6PM-9PM at Hub SoMa.

The Green Living Project has created over 60 films from 17 countries across Latin America, North America, and Africa. This event will feature their most popular projects dealing with topics of sustainability, such as wildlife conservation, community development, sustainable travel, and more. Not only is this event a great way to educate yourself and experience new places, it’s also a chance to network and socialize with like-minded individuals and learn ways that you can personally get involved in the Green Living Project’s cause.

Tickets cost $12 at the door ($10 if you have a student ID) with a portion of all the proceeds going to one of the featured films at the event (to be voted on by attendees).

Can’t make the San Francisco Film Premiere? You’ll have another chance to see the project showcase on December 8, 2011, in Los Angeles, California.

10 bizarre beers you probably haven’t heard of

by Jessica Festa on

And you thought adding hints of blueberry and flavors of pumpkin to your brew was unique? Check out this list of 10 bizarre beers and you’ll be thinking that cherry ale is as boring as water.

Pizza Beer

Pizza Beer was created by Tom and Athena Seefurth in Campton Township, Illinois, when they had a surplus of tomatoes. The process of creating this brew involves mashing a Margarita pizza and steeping it. The essence of the pizza spices is washed off and put in a brewpot to boil. Hops and spices are added, the liquid is fermented, and, after a week or two, your pizza beer is good to go.Porterhouse Oyster Stout

This beer, created by the Porterhouse Brewing Company in Ireland, is not suitable for vegetarians, as it is literally brewed with oysters. Other components include grains such as pale malt, roast barley, black malt, and flaked barley as well as hops like Galena, Nugget, and East Kent Goldings.

Bacon Beer

Bacon Beer, which has actual bacon in it, is a creative brew created by Brooklyn Brewery brewmaster Garrett Oliver. To create this beer, Oliver infuses a brown ale with the flavor of bacon fat using a method known as “fat washing”. Because the entire process is so complicated, it is an expensive $350 a taste, according to Daniel Maurer at NBC New York. However, Oliver is attempting to simplify the process in order to make the beer more affordable to beer drinkers.

Creme Brulee Beer

The Southern Tier Brewing Company offers a beer that you can also have for dessert. This Imperial Milk Stout is made with 2-row pale malt, dark caramel malt, vanilla bean, lactose sugar, Columbus kettle hops, and Horizon aroma hops. Bonus: Other dessert beers from this brewing company include an oatmeal stout and a “choklat stout”.

Chili Beer

Originally created by the Black Mountain Brewing Company in Cave Creek, Arizona, this beer has a kick to it which can be attributed to the addition of chili peppers to the brew. While the originally brewing company has closed down, chili beer continues to be created by the Mexicali Brewery in Tecate, Mexico.

Tomato Beer

Anheuser-Busch in Missouri brings tomato flavored beer to brew lovers in their Chelada, a mixture of Budweiser and Clamato juice. With chunks of tomato and a spicy flavor, this savory beer is best served with some lime and a celery stick.

Champagne Beer

Kasteel Cru creates a Champagne flavored beer by blending water from the los Vosges mountains, malted barley, and choicest hops and adds the method of Champange yeast fermentation. Just like when sipping Champagne, drinkers can expect a crisp, clean finish.

Coffee Beer

The Southern Tier Brewing Company makes the list again with their coffee flavored brew called jah*va Imperial Coffee Stout. It is made by blending 2-row pale malt, caramel malt, chocolate malt, black malt, roasted barley, Cascade and Columbus hops, and Jamiacan Blue Moutain Coffee. With its complex flavor, the brewers warn consumers to drink this beer in moderation.

Peanut Butter Beer

While experimenting at the Blue Moon Brewing Company in Colorado, Keith Villa, the Blue Moon Brewmaster, came up with a peanut butter ale. According to Royal Griggs at OnMilwaukee.com, Villa used Jif peanut butter for this unique brew, which has even won some awards. Another idea that Villa has been toying with is creating a Black and Tan-type brew of his own using food flavors. The creation has a rasperry cream ale on the bottom and the peanut butter ale on top.

Banana Bread Beer

Wells & Young’s Brewing Company in Bedford, England, has created a Banana Bread Beer using real fair trade bananas. This dark golden ale has a crisp flavor, a malty aroma, and is tropically fruity with a hit of bitterness.

Japan wins World Rafting Championship

by Kraig Becker on

As we mentioned last week, the World Rafting Championship took place in Costa Rica over the weekend, with 48 teams (29 men, 19 women) competing against one another on a wild stretch of the Pacuare River. The competition, which began on Friday and finished on Monday, consisted of a variety of events that rewarded teams for their speed, agility, and endurance on the water.

After four very long days on the water, the Japanese men claimed victory over the field with an impressive showing all around. They finished ahead of the Czech and Slovenian squads who were two and three respectively. In the women’s competition, it was the Czech Republic that took home the crown, with Japan finishing second, and the Netherlands in third. Both the American men and women finished in seventh place.

To win the WRC, teams compete in four distinct rafting disciplines, earning points for how they place in those individual competitions. The team with the highest score at the end of the four days is then declared the champion. On the fist day of the event, the teams take part in the Sprint, during which they simply try to cover a certain length of the river in the fastest time possible. Day 2 brings the Head-to-Head competition, during which the teams are paired up tournament style based on their standings following the Sprint. Teams that win advance in the bracket, while losers are eliminated, until a Head-to-Head champion is crowned. The third day of the competition brings the Slalom, during which the teams navigate around a series of flags as quickly as possible, and the final day is the reserved for the Down River, a long distance test of endurance.

While crowds at the WRC don’t exactly rival those at the Super Bowl, there was an enthusiastic and dedicated group of fans from across the globe on hand. The “stadium” wasn’t bad either, as the Pacuare is a wild and beautiful river, surrounded by lush rainforests and towering mountaintops. It served as the perfect backdrop for event.

Congratulations to the winners.

10 crazy cocktails from around the world

by Jessica Festa on

Whatever happened to the days of just drinking vodka mixed with juice? Maybe some fruit added in, a sugar stick, or a mint leaf garnish. Apparently, these simple recipes are being replaced with edible scorpions, dead birds, and fermented rodents.

Snake Wine, Vietnam

In South East Asia, snakes are considered to be good for the health, with the thinking being that a shot or two can cure all ailments. According to happyhourmagonline.com, this wine is created by infusing an entire snake into in rice wine or grain alcohol. Apparently, there is even a snake village in Hanoi, Vietnam, which features numerous bars and restaurants where customers can sample the wine, among other snake delicacies, such as snake steak and fried snake skin.

Scorpion Vodka, England

This vodka is five times distilled and is produced 100% from single grain wheat. Who really cares about that, though, once you find out it is also enhanced with a real, edible (farm raised!) scorpion. Right on the website, the company promises that the scorpion’s “diet and environment is controlled to assure their good quality” and is “processed for human consumption, according to high quality food preparation standards”. Thank goodness!

Lizard Wine, China

This unique wine, according to Florin Nedelcu, is made by fermenting Ginseng, Gecko lizards, and rice wine in a clay vat for a year. The final product is green liquid (hmmm, wonder what that’s from?) and is said to taste similar to brandy, as well as improve vision and ward off evil spirits.

Seagull Wine, Arctic Circle

While my mother always warned me never to touch a dead bird, the people living up towards the North Pole must have been taught differently. The recipe for this wine is very simple, take a dead seagull, stuff it into a bottle of water, and leave it to ferment under the sun for a few days. I am not sure how they discovered that drinking dead seagull juice could get you drunk, but it apparently does the trick.

Mezcal, Mexico

While many people have heard of the tequila worm, it is actually a bottle of Mezcal that you should purchase if looking to swallow the worm at the bottom. Like tequila, it is made by distilling the fermented juice of agave plants in Mexico. The worm that you will sometimes find in the bottle, according to tastings.com, is actually “the larvae of one of two moths that live on the agave plant”. While the reason for adding the worm to some Mezcals isn’t set in stone, it is believed that it shows drinkers that the proof of the alcohol is high enough to keep the worm in tact.

Deer Penis Wine, China

I’m sure you’re probably thinking that the name must be a joke but, alas, this drink is exactly what you think it is, a deer penis fermenting in wine. According to TreeHugger.com, the cocktail is said to cure sports related injuries, even being banned from athletes during the 2008 Beijing Olympics due to the fact that it is thought to contain herbal ephedrine, which would lead to athletes being disqualified if found in their systems.

Cricket Cocktail, USA, New York

Known as “Summer” at the bar White & Church in TriBeCa, New York, this Piña~Colada-type concoction is a frothy, sweet cocktail and comes with bamboo (inedible) and crickets (edible). In the mood for a different species of garnish on your drink? The restaurant also features a martini topped with scorpions and a frozen margarita-type drink containing spicy worms.

Baby Mouse Wine, China

Is there no end to the animals you can ferment to make wine? Like snake wine, the product of drowning a family of baby mice in a vat of wine and letting it ferment for a year is supposed to be good for your health, curing liver problems, skin ailments, and asthma. I think I’ll stick with taking vitamins.

Fermented Mare’s Milk, Mongolia

Called Airag, this horse milk is said to “refreshen and sparkle the tongue” and tastes “slightly sour”. With only 2% alcohol it probably won’t get you drunk, but you should get used to the taste anyway. According to happyhourmagonline.com, it is a tradition in Mongolia to offer guests this drink when they enter your home, and guests who refuse it are seen as impolite.

Snake’s Blood, South East Asia

Like many of these wild drinks, drinking snake’s blood is believed to have health and wellness properties, such as increasing sex drive, helping repair eyesight, and keeping hair loss at bay. According to treehugger.com, this crazy cocktail is made by slicing the snake’s body and draining the blood directly into a glass. While snake’s blood can be drank by itself, it can also be enjoyed with alcohol.