Further proving that we as a human species are meant to get drunk, researchers from the Food Science & Technology Programme at the National University of Singapore have discovered a new way to get tipsy while improving the environment: tofu! Atlas Obscura reports that the “tofu whey” left behind when soy milk coagulates into tofu curds can ferment and be transformed into delicious booze researchers are calling “Sachi.” It’s about 7 to 8 percent ABV and is apparently more delicious than it sounds. Plus, turning this whey into booze prevents it from clogging waterways. Win/win. [Jen Sabella]
I immensely enjoy Robert Macfarlane’s Twitter feed, especially as I become more starved for hikes and sunny skies during the winter. MacFarlane is an author, naturalist, and linguistic enthusiast who illuminates the expressive placewords unique to various languages. If you’re a word nerd and an outdoors person, his Twitter feed (and books) are a treasure trove. He’s lately been posting a word of the day on Twitter, which makes for a lovely mini nature break when I’m sick of screens and scrolling.
I grew up as an obsessive reader of The Onion, so sometimes I still pinch myself as I walk into the hallowed offices of America’s Finest News Source. Recently I discovered this video series called Helcomb County Municipal Lake Dredge Appraisal, a spot-on lowcountry parody of Antiques Roadshow. I won’t ruin the fun. [Kevin Pang]