wino seeds

Wino seeds

Planting Seeds and Spores is a 4 digit SITC product.

This treemap shows the share of countries that import Planting Seeds and Spores.

Exporters

This treemap shows the share of countries that export Planting Seeds and Spores.

The top exporters of Planting Seeds and Spores are the Netherlands ($1.44B), the United States ($967M), France ($691M), Germany ($527M) and Denmark ($319M). The top importers are the Netherlands ($714M), the United States ($572M), France ($442M), China ($400M) and Germany ($387M).

Importers

This visualization shows products that are likely to be exported by countries that export Planting Seeds and Spores.

Wino seeds

Considering how crushed we still are about missing Saint Vitus’ reunion show on Friday night, this news is more than welcome. You can read about the background of this crucial tape here, and download/stream the entire thing below…

Check out the complete tracklisting for Wesley Eisold’s Writes Poems in Laundromats mix here, or…

Further Reading

“I wanted ‘Dark York’ to be like gritty urban slime. Now I want to be…

As first reported in the New York Times’ Playlist column yesterday, the cassette culture blog Terminal Escape recently got its hands on one hell of a mixtape: Seeds of Inspiration, a two-sided beast that explores the influences of doom-metal demigod Scott “Wino” Weinrich (The Obsessed, Saint Vitus, The Hidden Hand, Spirit Caravan, and several other purveyors of sweet leaf singles).

Stream/download Fantasea below, and be sure to check out our lengthy, rather revealing cover story…

Wino seeds

Pop the soup in the fridge for about 20 minutes to chill it.

Gazpacho just like Hubbard Inn's!

Fresh vegetables, summertime, yada, yada, yada, it’s all I talk about, I know. And I know I just did gazpacho, but seriously how can I possibly get sick of it this time of year? But I think that everyone is on the same page as me with this!

Serve in bowl with a drizzle of olive oil and the crostini

Gazpacho with Ricotta Crostina

Mix avocado, sour cream, lime juice, and cilantro in food processor. Slowly pour in olive oil. Season with just a bit of salt and pepper.

About 4 servings

Core tomatoes and cut in half long-wise and then into quarters. Pull/squeeze out seeds and juicy pulp. Roughly chop, throw in a colander, and season with some salt. Set colander with tomatoes in sink and let excess water drain from tomatoes for about 15 minutes (the salt will help to draw out the excess water). Shake tomatoes around in colander as needed to help get out the excess water. (Leaving all those seeds and extra watery pulp in the tomatoes just makes the gazpacho more thin and watery than what it should be).

In a large bowl, combine tomatillos, tomatoes, green peppers, jalapenos, onion, garlic, and cucumber. Mix all up so evenly distributed. Add half of veggie mixture to food processor. Process until somewhat smooth and frothy. Add 1/2 of the cilantro, 1/2 of lime juice, 1/2 of vinegar, and half of olive oil. Season. Transfer to serving bowl, and put all remaining ingredients (except Avocado Cream) into processor and process until smooth-ish and frothy. Combine with other gazpacho. Chill at least 20 minutes. Serve in bowls with a big dollop of avocado cream and a few sprigs of cilantro.

Gazpacho with Cilantro and Avocado Cream