So, Nimbus Couzin is runnng for Mayor of Louisville....
Here's an interview on AM talk radio...shortly after the Hannity Show....
http://springston.blogspot.com/2009/09/myviewmatters-radio-show-wnimbus-couzin.html
Stay tuned for more details...
12.13.2009
3.11.2009
Nine Pages of great pix from Kenya...
Check it out...this is what coffee is all about..........thanks to Tom at Sweet Maria's.......
http://www.sweetmarias.com/KenyaMarch2009/KenyaMarch2009.html
http://www.sweetmarias.com/KenyaMarch2009/KenyaMarch2009.html
3.07.2009
2.23.2009
More Photos from Ray's and Louisville
I'm so far behind on posting all the cool photos that I have, so I'm just going to start tossing 'em out there. Of course Louisville just got through our big ICE STORM for the year. Our awning survived (unlike last year). I was out there at two AM knocking ice off of it to try to reduce the weight.
So here ya go....Ice, sledding, bluegrass, big bags of coffee, etc.....
Peace,
-Nimbus
So here ya go....Ice, sledding, bluegrass, big bags of coffee, etc.....
Peace,
-Nimbus
2.22.2009
Green Convene and Congressman Yarmuth
Ray's provided coffee for the Green Convene this weekend - it went well....there was a reception last night, and the event today. After lugging up another big tub of coffee at eight something in the morning, I saw my local Congressman, John Yarmuth. He wasn't busy, so we chatted for about fifteen minutes. I felt a little guilty grilling him so much. He didn't have to be here at an eco-friendly conference, and he was heading off to a Town Hall meeting, so I tried not to be too tough on him.
Here's what I wrote to my peeps describing the meeting with Yarmuth:
"I was lugging big five gallon containers up to the Green Convene, a local "eco" conference that we are helping with, and pretty much first in line for coffee is our local rep. I called him Mayor Abramson by mistake. (they do actually look alike). He laughed and said the mayor is about a foot taller. But I got to talk to him for about fifteen minutes mostly one on one. Deanna, an employee of mine, was there too. I grilled him on Gaza (he initially said Israel had no choice, but I pushed him, and he said they had to do "something." I got him to use the word disproportionate, and he said maybe they should have gone after the tunnels to Egypt) and Israeli Palestinian peace processes (he admitted that he doesn't know what will work) and Afghanistan (he doesn't think adding troops will work, and that it is a mistake). And his upcoming priorities (he said after the economic stimulus plan it is Single payer healthcare - he's a co-sponsor of the Bill). we'll see if this photobucket link works: http://i67.photobucket.com/albums/h309/nimbusbeer/yarmuth%20feb%2009/nimbuswithyarmuth2.jpg "
1.15.2009
Blog from Gaza
At Ray's we support Peace and Social Justice. For all.
One of our own Louisville Peace activists in on the Gaza border and blogging
http://gaza2009.shutterfly.com/
Ray's strongly condemns Israeli military action in Gaza and we demand an immediate unconditional ceasefire from both sides, as well as an opening of borders.
We urge you to call your elected representatives (yarmuth, mcconnell, bunning, etc) and voice your outrage. They have all stated their support for Israel's right to defend itself, but the disproportionate slaughter of civilians cannot be called defense. It is better described as state sponsored terror by Israel with US weapons.
Also, write to Obama, and urge him to speak out immediately and to act decisively against these types of actions, that are pretending to be a "war on terror." This terrorism upon the people of Gaza differs little from Bush. A war on terror can be used to justify a variety of atrocities, please let Obama know that we do not approve of continuing the "war on terror," and do not approve of his silence over the Gaza situation. Encourage him to take decisive action, rather than simply more of the coddling of Israel that we have seen. Perhaps cutting off funding to Israel would make a difference. Of course it would! Whether the diplomacy is behind the doors or not, Obama needs to be told the views of his constituants. Us. (as in, we, the people)
We'll be celebrating the end of the Bush era, and the start of Obama's hard work Tuesday all day at Ray's!! Big screen coverage of the inauguration, drink specials, etc....Party!!!
-Nimbus
One of our own Louisville Peace activists in on the Gaza border and blogging
http://gaza2009.shutterfly.com/
Ray's strongly condemns Israeli military action in Gaza and we demand an immediate unconditional ceasefire from both sides, as well as an opening of borders.
We urge you to call your elected representatives (yarmuth, mcconnell, bunning, etc) and voice your outrage. They have all stated their support for Israel's right to defend itself, but the disproportionate slaughter of civilians cannot be called defense. It is better described as state sponsored terror by Israel with US weapons.
Also, write to Obama, and urge him to speak out immediately and to act decisively against these types of actions, that are pretending to be a "war on terror." This terrorism upon the people of Gaza differs little from Bush. A war on terror can be used to justify a variety of atrocities, please let Obama know that we do not approve of continuing the "war on terror," and do not approve of his silence over the Gaza situation. Encourage him to take decisive action, rather than simply more of the coddling of Israel that we have seen. Perhaps cutting off funding to Israel would make a difference. Of course it would! Whether the diplomacy is behind the doors or not, Obama needs to be told the views of his constituants. Us. (as in, we, the people)
We'll be celebrating the end of the Bush era, and the start of Obama's hard work Tuesday all day at Ray's!! Big screen coverage of the inauguration, drink specials, etc....Party!!!
-Nimbus
1.11.2009
More New Food Options at Ray's!!!
Yay!!!
We've now added more hot food options at Ray's!
We're now serving hot Grilled Cheese and Avocado sandwiches at Rays! With tomatoes. Yummy. We can do straight grilled cheese as well. Our veggie soup has been going really really well, so we're just trying to figure out what will be next to add.
I'm really thinking about a good tofu scramble on the menu. I think it might actually happen!
We've now added more hot food options at Ray's!
We're now serving hot Grilled Cheese and Avocado sandwiches at Rays! With tomatoes. Yummy. We can do straight grilled cheese as well. Our veggie soup has been going really really well, so we're just trying to figure out what will be next to add.
I'm really thinking about a good tofu scramble on the menu. I think it might actually happen!
1.10.2009
Freshly Roasted Coffee - Why it is important/Chemistry
Hey ya'll,
My friend Greg - a great home roaster, and chemist - wrote this up for me regarding chemical changes that occur to coffee shortly after roasting.
I've always pointed out that the flavor changes for several days, often fairly significantly. This post attempts to shed some light on the chemistry behind it. Yay!
There are several complex processes at work after roasting that result in the development, and eventual degradation of flavor. It is not only oxidation, far from it, in fact. Oxidation is (mostly) responsible for the eventual degradation of flavor. Many processes result in the development of flavor. I will try to describe these a bit, but I will have to simplify things a lot to do so... A reasonably stable green coffee bean is roasted, which is kind of like having a little revolution within the bean. All kinds of irreversible oxidations take place, as well as some reductions and some dehydrations. Some compounds bond together, as in the caramelization of sugars, while other larger molecules are fractured. The pieces of the fractured molecules are typically quite a bit more reactive/unstable than they were in their original state. After this turmoil, it takes time for things to settle down. It is these reactions, that occur between these newly-formed, less stable compounds that cause the development of most coffee flavor.
1) Carbon dioxide (CO2) is gradually released from the beans. This predominantly comes from the decarboxylation of chlorogenic and other organic acids. Some is created during the roast, but trapped within the cellular structure until it slowly leaches out. Some of the decarboxylation occurs over time. The pH changes as CO2 is lost, which causes other reactions to commence (or cease), as well as changing their relative reaction rates. The amount of CO2 coming from each process, roasting and post-roast reactions, will proportionally vary with the degree of roast. This is a facet that favors some aging, as the flavor improves as the CO2 goes away.
2) Many of the fruity flavors that 'grow in' come from organic acids and esters. Some of these form from aldehyde-like compounds that were created during the roast, and take a bit of time to develop. Some form from decarboxylated acids. Sometimes you will even see this happen in the cup when very freshly roasted coffee is brewed, and the cup gets fruitier as it cools. Some of these acids and esters cannot form while there is a lot of CO2 or associated pressure present, so again, this process requires some aging.
3) I think of the body growing in as analogous to Jello or gravy solidifying. There are lots of little pieces and tidbits of hydrophobic molecules that gradually combine to form 'fatty' and 'oily' compounds that give coffee its body. This also happens over time and is dependent on the amount of initial reactants available as well as their environment. This is a process that favors a little aging, and is one more reason that the degree of roast influences the amount of time it takes for coffee to 'peak'.
4) Many of the compounds that are the most aromatic and flavorful are also volatile or semi-volatile. Like CO2, these will gradually leave the bean by evaporation. So this is a process that mostly favors freshness of roast, although some of these do form after roasting so there is a small aging factor, too.
5) Oils and fatty compounds begin to taste rancid as they get oxidized. While keeping oxygen away from your roasted coffee is the goal, there is some oxygen and other oxidizing material still entrained in the roasted beans, so gradually the oils will deteriorate even if you practice good prophylaxis and isolate your roasted beans from air using vacuum and valve bags. So this is a process that, again, favors freshness of roast.
6) Oxygen is a very small molecule, and no matter how rigorous your attempts to isolate your beans from it, it is going to gradually get in there. Reactions occur based on 'molar ratios', where a 'mole' is a specific number of molecules. A mole of oxygen gas molecules weighs about 32 grams, and each molecule can oxidize two other molecules (which, themselves, may go on to oxidize further molecules). A mole of of tasty coffee flavorant will be mostly be between 110 and 240 grams, depending on the specific flavor. So a relatively small amount of oxygen can ruin a much larger amount of coffee. Not only that, but the human palate is rather sensitive to some of the oxidized flavors, so in some cases a few parts per million can produce a significant off-flavor.
All that drivel was just basically to say, 'your coffee is eventually going to go South, drink it before it does'.When you have hundreds of competing reactions, things like the rate of CO2 loss can make a difference in the eventual flavor profile. Also the storage temperature of roasted coffee can make a difference in the rate of these reactions. I don't know that this has been extensively studied, at least in the primary literature. Many compounds in roasted coffee are light-sensitive, as well, so if you have them in a mason jar on the counter they are going to taste different than if you keep them in a dark cabinet.
My friend Greg - a great home roaster, and chemist - wrote this up for me regarding chemical changes that occur to coffee shortly after roasting.
I've always pointed out that the flavor changes for several days, often fairly significantly. This post attempts to shed some light on the chemistry behind it. Yay!
There are several complex processes at work after roasting that result in the development, and eventual degradation of flavor. It is not only oxidation, far from it, in fact. Oxidation is (mostly) responsible for the eventual degradation of flavor. Many processes result in the development of flavor. I will try to describe these a bit, but I will have to simplify things a lot to do so... A reasonably stable green coffee bean is roasted, which is kind of like having a little revolution within the bean. All kinds of irreversible oxidations take place, as well as some reductions and some dehydrations. Some compounds bond together, as in the caramelization of sugars, while other larger molecules are fractured. The pieces of the fractured molecules are typically quite a bit more reactive/unstable than they were in their original state. After this turmoil, it takes time for things to settle down. It is these reactions, that occur between these newly-formed, less stable compounds that cause the development of most coffee flavor.
1) Carbon dioxide (CO2) is gradually released from the beans. This predominantly comes from the decarboxylation of chlorogenic and other organic acids. Some is created during the roast, but trapped within the cellular structure until it slowly leaches out. Some of the decarboxylation occurs over time. The pH changes as CO2 is lost, which causes other reactions to commence (or cease), as well as changing their relative reaction rates. The amount of CO2 coming from each process, roasting and post-roast reactions, will proportionally vary with the degree of roast. This is a facet that favors some aging, as the flavor improves as the CO2 goes away.
2) Many of the fruity flavors that 'grow in' come from organic acids and esters. Some of these form from aldehyde-like compounds that were created during the roast, and take a bit of time to develop. Some form from decarboxylated acids. Sometimes you will even see this happen in the cup when very freshly roasted coffee is brewed, and the cup gets fruitier as it cools. Some of these acids and esters cannot form while there is a lot of CO2 or associated pressure present, so again, this process requires some aging.
3) I think of the body growing in as analogous to Jello or gravy solidifying. There are lots of little pieces and tidbits of hydrophobic molecules that gradually combine to form 'fatty' and 'oily' compounds that give coffee its body. This also happens over time and is dependent on the amount of initial reactants available as well as their environment. This is a process that favors a little aging, and is one more reason that the degree of roast influences the amount of time it takes for coffee to 'peak'.
4) Many of the compounds that are the most aromatic and flavorful are also volatile or semi-volatile. Like CO2, these will gradually leave the bean by evaporation. So this is a process that mostly favors freshness of roast, although some of these do form after roasting so there is a small aging factor, too.
5) Oils and fatty compounds begin to taste rancid as they get oxidized. While keeping oxygen away from your roasted coffee is the goal, there is some oxygen and other oxidizing material still entrained in the roasted beans, so gradually the oils will deteriorate even if you practice good prophylaxis and isolate your roasted beans from air using vacuum and valve bags. So this is a process that, again, favors freshness of roast.
6) Oxygen is a very small molecule, and no matter how rigorous your attempts to isolate your beans from it, it is going to gradually get in there. Reactions occur based on 'molar ratios', where a 'mole' is a specific number of molecules. A mole of oxygen gas molecules weighs about 32 grams, and each molecule can oxidize two other molecules (which, themselves, may go on to oxidize further molecules). A mole of of tasty coffee flavorant will be mostly be between 110 and 240 grams, depending on the specific flavor. So a relatively small amount of oxygen can ruin a much larger amount of coffee. Not only that, but the human palate is rather sensitive to some of the oxidized flavors, so in some cases a few parts per million can produce a significant off-flavor.
All that drivel was just basically to say, 'your coffee is eventually going to go South, drink it before it does'.When you have hundreds of competing reactions, things like the rate of CO2 loss can make a difference in the eventual flavor profile. Also the storage temperature of roasted coffee can make a difference in the rate of these reactions. I don't know that this has been extensively studied, at least in the primary literature. Many compounds in roasted coffee are light-sensitive, as well, so if you have them in a mason jar on the counter they are going to taste different than if you keep them in a dark cabinet.
12.11.2008
Robusta is in the house! Now through Saturday approx.
Yes, most specialty coffees are from the arabica coffee strain. The Robusta strains have higher caffeine (significantly higher), produce more crema (nice for espresso blends), but are often lower quality (boo hoo).
This is a good one! Try it out if you come by soon. Only 15 pounds total available, so do or die.
It is Blupet Estate AA Sitara Robusta from India! From the karnataka Indian Plantation. . Thanks Greg (from GCBC) for distributing this one...
Cheers you coffee geeks!
-Nimbus
Here is some background on this coffee:
Karnataka Plantation Coffees is the premier importer of Indian coffee for the US (IMO). They have given beans their own grading system based on size and quality, and Ujwala (the beautiful owner of the business) is very well-connected over in India. These robustas are high-grown and washed, and treated like arabica throughout the process resulting in a very clean product. Their Sitara (Bright Star) AA grade robustas made a big splash this year, getting notice for their unprecedented quality and potential as a SO coffee. I have tried the Sethamuran Estate regular and peaberry, which are both very palatable as straight robusta. As a SO espresso, this bean won a barista competition, and if you can handle going into warp drive (2.5 to 4x the amount of caffeine as arabica) it is quite tasty. From the Karnataka website:
Quote
Sitara - (bright star) - is the crème-de la crème of the Robusta harvest far surpassing the Kaapi Royale. Connoisseurs in the Italian & American market have much admired the individuality of this washed blue-green coffee with bold beans & minimal defects.
This is a good one! Try it out if you come by soon. Only 15 pounds total available, so do or die.
It is Blupet Estate AA Sitara Robusta from India! From the karnataka Indian Plantation. . Thanks Greg (from GCBC) for distributing this one...
Cheers you coffee geeks!
-Nimbus
Here is some background on this coffee:
Karnataka Plantation Coffees is the premier importer of Indian coffee for the US (IMO). They have given beans their own grading system based on size and quality, and Ujwala (the beautiful owner of the business) is very well-connected over in India. These robustas are high-grown and washed, and treated like arabica throughout the process resulting in a very clean product. Their Sitara (Bright Star) AA grade robustas made a big splash this year, getting notice for their unprecedented quality and potential as a SO coffee. I have tried the Sethamuran Estate regular and peaberry, which are both very palatable as straight robusta. As a SO espresso, this bean won a barista competition, and if you can handle going into warp drive (2.5 to 4x the amount of caffeine as arabica) it is quite tasty. From the Karnataka website:
Quote
Sitara - (bright star) - is the crème-de la crème of the Robusta harvest far surpassing the Kaapi Royale. Connoisseurs in the Italian & American market have much admired the individuality of this washed blue-green coffee with bold beans & minimal defects.
12.02.2008
Farmer Jason at Ray's on Saturday, Dec. 6h.
Saturday, Leone Ray turns 6 (whoohooo!), and we have Farmer Jason coming, and then at night it is Bardstown Road Aglow...Hope to see ya....
Here's the press release on Farmer Jason:
Farmer Jason Show - kid/family showSaturday, December 6th, Ray's Monkey House, 1578 Bardstown Rd, Louisville, http://www.raysmonkeyhouse.com/, (502) 459-4373 Show-time: 1:00PM, Ticket price: $5.00
Jason Ringenberg/Farmer Jason Information
There are photos suitable for print (both B&W and color) for Farmer Jason athttp://www.farmerjason.com/presskit.htm and Jason Ringenberghttp://www.jasonringenberg.com/01_jr_content_%20pages/14_jr_presskit/jr_presskit_frameset.html
Jason new album BEST TRACKS AND SIDE TRACKS 1979-2007 was just released on Yep Roc Records. The double CD set is a complete overview of Jason's solo career to-date including his pre-Scorchers band Shakespeare's Riot and new versions of Farmer Jason and Jason & The Scorchers favorites. A co-bill or the right support spot is fine.
Jason & the Scorchers received the Lifetime Achievement Award from Americana Music Association in Nashville, TN in September.
For over two decades, first as front with country-rock pioneers Jason and the Scorchers and now as aninternationally acclaimed solo artist with three solo cds under his belt, former Illinois farm boy JasonRingenberg has blazed a path as both innovator and interpreter of American country music. Jason has spentthe past three years touring the U.S. - even Alaska, all over Europe, and Australia. A hard-working performerwho travels light - just him, his guitar and his trademark yelp-Ringenberg has earned the moniker "the rockinest folksinger that ever lived!" The Scorchers recently celebrated their 20th anniversary with re-issues on Yep Roc Records.They toured with artists such as Bob Dylan, Tom Petty, Carl Perkins, and REM among many others. http://www.jasonringenberg.com/
Jason Ringenberg's "twin brother" (wink wink), children's music star Farmer Jason, has been drawing sellout crowds with his rollickingdelivery of catchy songs and good times. He has a video program based on his songs playing on several PBS TV stations around the country."Rockin' In The Forest" explores a musical woodland where children experiencenatural wonders and receive subtle lessons on ecology, fitness, and history. He performs at schools, festivals, public libraries,museums, and other performing art spaces all over the globe. He recently performed at the ACL Fest in Austin, StagecoachFestival in Southern California, Big State Festival in Houston, Winnipeg Folk Festival in Canada and Old Town Schoolof Folk in Chicago. Disney's Family Fun Magazine named "A Day at the Farm with Farmer Jason" one of the top five children cds of the year.You can find out more information at http://www.farmerjason.com/.
Thank you for your time.
Here's the press release on Farmer Jason:
Farmer Jason Show - kid/family showSaturday, December 6th, Ray's Monkey House, 1578 Bardstown Rd, Louisville, http://www.raysmonkeyhouse.com/, (502) 459-4373 Show-time: 1:00PM, Ticket price: $5.00
Jason Ringenberg/Farmer Jason Information
There are photos suitable for print (both B&W and color) for Farmer Jason athttp://www.farmerjason.com/presskit.htm and Jason Ringenberghttp://www.jasonringenberg.com/01_jr_content_%20pages/14_jr_presskit/jr_presskit_frameset.html
Jason new album BEST TRACKS AND SIDE TRACKS 1979-2007 was just released on Yep Roc Records. The double CD set is a complete overview of Jason's solo career to-date including his pre-Scorchers band Shakespeare's Riot and new versions of Farmer Jason and Jason & The Scorchers favorites. A co-bill or the right support spot is fine.
Jason & the Scorchers received the Lifetime Achievement Award from Americana Music Association in Nashville, TN in September.
For over two decades, first as front with country-rock pioneers Jason and the Scorchers and now as aninternationally acclaimed solo artist with three solo cds under his belt, former Illinois farm boy JasonRingenberg has blazed a path as both innovator and interpreter of American country music. Jason has spentthe past three years touring the U.S. - even Alaska, all over Europe, and Australia. A hard-working performerwho travels light - just him, his guitar and his trademark yelp-Ringenberg has earned the moniker "the rockinest folksinger that ever lived!" The Scorchers recently celebrated their 20th anniversary with re-issues on Yep Roc Records.They toured with artists such as Bob Dylan, Tom Petty, Carl Perkins, and REM among many others. http://www.jasonringenberg.com/
Jason Ringenberg's "twin brother" (wink wink), children's music star Farmer Jason, has been drawing sellout crowds with his rollickingdelivery of catchy songs and good times. He has a video program based on his songs playing on several PBS TV stations around the country."Rockin' In The Forest" explores a musical woodland where children experiencenatural wonders and receive subtle lessons on ecology, fitness, and history. He performs at schools, festivals, public libraries,museums, and other performing art spaces all over the globe. He recently performed at the ACL Fest in Austin, StagecoachFestival in Southern California, Big State Festival in Houston, Winnipeg Folk Festival in Canada and Old Town Schoolof Folk in Chicago. Disney's Family Fun Magazine named "A Day at the Farm with Farmer Jason" one of the top five children cds of the year.You can find out more information at http://www.farmerjason.com/.
Thank you for your time.
Soup!!!! Hot, yummy, homemade
Title says it all, homemade hearty veggie soup. Green beans, corn, potatoes, fake meat (seitan), white beans, onions and more....TASTY. Served with bread for $3.75.
Warm yourself up, also look for rotating varieties...
Cheers!
-Nimbus
Warm yourself up, also look for rotating varieties...
Cheers!
-Nimbus
Weekly Activities Updates
Nights of the week ACTIVITIES List !!!!
Mon, 7:30,
Movie Night (documentaries, environmental, political, activism etc)
Tues, 8pm-midnight
Bluegrass Jam, open to all. We get some great players here, but beginners are welcomed with open arms. Or just come to watch, listen and hang out.
Weds, 8-close
Singer songwriter /open stage
Thurs, 7-close
Awesome acoustic music by Shine-ola
Fri, 8pm-midnight
Jazz open stage
Sat, Kids storytime 4pm-4:45, Kids open stage (kiddie carnival) 5pm-7pm
then
8-close
Live Music TBA
Sun, 7pm- 10 pm
Euchre Night - please sign up at the shop. Prizes! All welcome.
Mon, 7:30,
Movie Night (documentaries, environmental, political, activism etc)
Tues, 8pm-midnight
Bluegrass Jam, open to all. We get some great players here, but beginners are welcomed with open arms. Or just come to watch, listen and hang out.
Weds, 8-close
Singer songwriter /open stage
Thurs, 7-close
Awesome acoustic music by Shine-ola
Fri, 8pm-midnight
Jazz open stage
Sat, Kids storytime 4pm-4:45, Kids open stage (kiddie carnival) 5pm-7pm
then
8-close
Live Music TBA
Sun, 7pm- 10 pm
Euchre Night - please sign up at the shop. Prizes! All welcome.
9.05.2008
Ethiopian Sidamo Korate and Upcoming Events
Hi!!!!
I don't know if I've yet mentioned our wonderful new Ethiopian, a natural processed Ethiopian Sidamo Korate -organic of course. It has a bunch of fruity flavors, mostly berry and some that are hard to identify. But they come through very strongly, accompanying a pleasant sweetness and some chocolate caramel flavor. I've been roasting it both medium and dark, and the dark roasts have really surprised me in how well the flavor comes through. Usually, in a darker roast, the fruitiness will be long gone, but in this bean it is obviously pronounced, leaving a nice rich full bodied cup. Give it a try when you're in... (french press recommended).
Upcoming:
1. Heidi Howe will be giving a special Family Concert Saturday, Sept. 6th, 4pm. She teaches Kids Rock! Music Classes at Louisville School of Rock in Industrial Park. Join us for this free afternoon show...
2. Mon (9/8), screening of "1932: Speak Not of Parties But of Universal Principles" Lyndon Larouche's film about a political journey through the history of the United States.
3. Tuesday (9/9), our Bluegrass Jam continues. 8pm to midnight...the first two weeks have gone really really well, with great turnouts and plenty of good music, so grab an instrument, or just show up to have a beer, coffee, tea, etc and watch...
3. Weds, 9/10...A Special Event with a filmmaker from Durham screening their film at 8:30, followed by a short Q and A, and then their band (also from Durham) plays a set, then our own Julia's band plays from 10:30-close. The film is called "Seeing Through the Fence" and is a grassroots documentary about veganism, animal rights, and human responsibility. Their band is called Beloved Binge and reminds me a little of both the B-52's and the Violent Femmes.
Julia's Band is "Say Darlin' Say" - they are a mix of bluegrass and old-time. All women, playing Banjo, Fiddle, Mando, guitar and lots of harmony vocals. They don't play out often, so don't miss this show!! Best yet, it is all FREE!!!!
4. And a new great band playing friday night...I'll tell more about them shortly! (There name is Break Zero, and they'll be playing BOTH friday and saturday nights!!)...kind of acoustic grunge - hard to categorize, but original music mostly....
G'night
-nimbus
8.22.2008
Live music and upcoming events
Stuff coming right up...
Sunday Aug 24th 8pm: Crittenden Free plays "Songs of Protest" Free! Acoustic, with a folkish sound but definite Punk influences....should be a lot of fun!
Monday, Aug 25th: Movie night continues with "The 11th Hour" ....Leonardo DiCaprio's magnficent movie about the environment....7:30 showtime.... FREE!
Tuesday, Aug 26th: Bluegrass Jam/Open mic...bring an instrument or your voice, or just show up to watch. We start at 8pm...This will be a weekly event! Julia hosts this evening, and she'll be performing as well...YAY...
Thurs, Aug 28th: OBAMA acceptance speech party! Watch on a big screen with a bunch of us! We'll start gathering around 7pm...
Cheers,
-Nimbus Couzin
Sunday Aug 24th 8pm: Crittenden Free plays "Songs of Protest" Free! Acoustic, with a folkish sound but definite Punk influences....should be a lot of fun!
Monday, Aug 25th: Movie night continues with "The 11th Hour" ....Leonardo DiCaprio's magnficent movie about the environment....7:30 showtime.... FREE!
Tuesday, Aug 26th: Bluegrass Jam/Open mic...bring an instrument or your voice, or just show up to watch. We start at 8pm...This will be a weekly event! Julia hosts this evening, and she'll be performing as well...YAY...
Thurs, Aug 28th: OBAMA acceptance speech party! Watch on a big screen with a bunch of us! We'll start gathering around 7pm...
Cheers,
-Nimbus Couzin
Beer and Wine now at Ray's Monkey House!`
Well, I applied in late April, and it took until Mid august to get the licenses, but we finally are selling beer and wine at Ray's.
Expect to see at least three local beers on tap. Currently we have two from Browning's and one from BBC. Cumberland is supposed to do an espresso stout for us soon. And New Albanian Brewing will be making us one of their first accounts in Louisville (they're waiting for their Kentucky license to come through - any day now).
Here's a preliminary beer/wine list...expect additions soon!
Oh! Happy hour 3-7 weekdays, and all day Sunday. During Happy Hour we sell draft beer for only $2.75 (cheap!), and all bottled beers are $1.00 off. Wine is $1.00 off also. PBR longnecks are always a happy hour price of two bucks.
On Draft
Bell’s Two Hearted Ale (Kalamazoo, MI) $4.00
BBC Amber Ale (Louisville) $4.00
Browning’s Bourbon Barrel Imperial Stout (Louisville) $4.25
Browning’s She-Devil (Imperial Pale Ale) $4.25
Stone Arrogant Bastard (San Diego, CA) $4.25
Bottles
Anderson Valley Hop Ottin (CA) $3.50
Avery Karma (Boulder, CO) $3.50
Avery Old Jubilation $3.50
Bell’s Amber Ale (Kalamazoo, MI) $3.50
Bell’s Pale Ale $3.50
Bell’s Porter $3.50
Bell’s Oberon $3.50
Bell’s Kalamazoo Stout $3.50 Boon Frambois ‘95 Marriage Parfait (750ml) (Belgium) $14.00
Dogfish 60 Min. IPA (Delaware) $3.50
Franziskaner Heffe Weiss (Germany) $3.25
Franziskaner Hefe Dark (16.9oz) $4.25
Great Lakes Burning River Pale Ale (Cleveland, OH) $3.25
Great Lakes Dortmunder Gold $3.25
Great Lakes Edmund Fitz. Porter $3.25
Great Lakes Holy Moses White Ale $3.25
Guinness Draft Bottle (Ireland) $3.50
Mackeson XXX Stout (England) $3.25
Newcastle Brown Ale (England) $3.50
North Coast Old Rasputin Imperial Stout (Ft. Bragg, CA) $4.25
North Coast Red Seal (Ft. Bragg, CA) $3.50
Pabst Blue Ribbon (Wisconsin) $2.00
Pyramid Apricot (Seattle, WA) $3.25
Pyramid Hefe (Seattle, WA) $3.25
Rogue Dead Guy (Newport, OR) $3.50
Rogue Mocha Porter $3.50
Samual Smith’s Organic $4.25
Samual Smith’s Taddy Porter $4.25
Sheaf Stout (Australia) (25 oz) $5.25
Spaten Optimator (Germany) $3.25
Woodchuck Cider (Pear, Granny Smith, Dark and Dry, or Amber) (Vermont) $3.25 Young’s Double Choc. Stout (16.9 oz) (England) $5.25
wine Menu
Pinot Evil Pinot Grigio and Pinot Evil Pinot noir. These wines are both imported Italy and France respectively. Our two tasty house wines feature monkeys on the label. The Grigio is a simple crisp white with tropical notes. The Noir is equally light and easy to drink. Both of these wines are perfect for the patio or just as an afternoon delight. $5.00
Round Hill Chardonnay, This is from the Rutherford Wine company, a subsidiary of the largest organic grape producer in the USA. Grown throughout California and produced in Napa, this is a fantastic wine for the money $6.00
Paringa Shiraz, From South eastern Australia this wine is big, jammy and easy to drink. Imported by the grateful palate wine company, this is sustainably farmed and truly delicious. $6.00
Stay tuned for more wines coming soon...
Expect to see at least three local beers on tap. Currently we have two from Browning's and one from BBC. Cumberland is supposed to do an espresso stout for us soon. And New Albanian Brewing will be making us one of their first accounts in Louisville (they're waiting for their Kentucky license to come through - any day now).
Here's a preliminary beer/wine list...expect additions soon!
Oh! Happy hour 3-7 weekdays, and all day Sunday. During Happy Hour we sell draft beer for only $2.75 (cheap!), and all bottled beers are $1.00 off. Wine is $1.00 off also. PBR longnecks are always a happy hour price of two bucks.
On Draft
Bell’s Two Hearted Ale (Kalamazoo, MI) $4.00
BBC Amber Ale (Louisville) $4.00
Browning’s Bourbon Barrel Imperial Stout (Louisville) $4.25
Browning’s She-Devil (Imperial Pale Ale) $4.25
Stone Arrogant Bastard (San Diego, CA) $4.25
Bottles
Anderson Valley Hop Ottin (CA) $3.50
Avery Karma (Boulder, CO) $3.50
Avery Old Jubilation $3.50
Bell’s Amber Ale (Kalamazoo, MI) $3.50
Bell’s Pale Ale $3.50
Bell’s Porter $3.50
Bell’s Oberon $3.50
Bell’s Kalamazoo Stout $3.50 Boon Frambois ‘95 Marriage Parfait (750ml) (Belgium) $14.00
Dogfish 60 Min. IPA (Delaware) $3.50
Franziskaner Heffe Weiss (Germany) $3.25
Franziskaner Hefe Dark (16.9oz) $4.25
Great Lakes Burning River Pale Ale (Cleveland, OH) $3.25
Great Lakes Dortmunder Gold $3.25
Great Lakes Edmund Fitz. Porter $3.25
Great Lakes Holy Moses White Ale $3.25
Guinness Draft Bottle (Ireland) $3.50
Mackeson XXX Stout (England) $3.25
Newcastle Brown Ale (England) $3.50
North Coast Old Rasputin Imperial Stout (Ft. Bragg, CA) $4.25
North Coast Red Seal (Ft. Bragg, CA) $3.50
Pabst Blue Ribbon (Wisconsin) $2.00
Pyramid Apricot (Seattle, WA) $3.25
Pyramid Hefe (Seattle, WA) $3.25
Rogue Dead Guy (Newport, OR) $3.50
Rogue Mocha Porter $3.50
Samual Smith’s Organic $4.25
Samual Smith’s Taddy Porter $4.25
Sheaf Stout (Australia) (25 oz) $5.25
Spaten Optimator (Germany) $3.25
Woodchuck Cider (Pear, Granny Smith, Dark and Dry, or Amber) (Vermont) $3.25 Young’s Double Choc. Stout (16.9 oz) (England) $5.25
wine Menu
Pinot Evil Pinot Grigio and Pinot Evil Pinot noir. These wines are both imported Italy and France respectively. Our two tasty house wines feature monkeys on the label. The Grigio is a simple crisp white with tropical notes. The Noir is equally light and easy to drink. Both of these wines are perfect for the patio or just as an afternoon delight. $5.00
Round Hill Chardonnay, This is from the Rutherford Wine company, a subsidiary of the largest organic grape producer in the USA. Grown throughout California and produced in Napa, this is a fantastic wine for the money $6.00
Paringa Shiraz, From South eastern Australia this wine is big, jammy and easy to drink. Imported by the grateful palate wine company, this is sustainably farmed and truly delicious. $6.00
Stay tuned for more wines coming soon...
Wheelchair ramp is finally done...Yippee
After about a month of on and off construction, we've finally finished our wheelchair ramp on the side of the building. Inspection passed, so it is open to business! So we are now more handicap accessible. (our bathrooms were built to be ADA compliant).
Jeremy did the bulk of the work for this beast, including the framing. Greg and I did a bunch of work also. Thanks guys!
I'll post some before, during, and after pictures here shortly!
Jeremy did the bulk of the work for this beast, including the framing. Greg and I did a bunch of work also. Thanks guys!
I'll post some before, during, and after pictures here shortly!
Cold Brewed Iced Coffee
Hey all....
I'm behind on writing, but I'll post a few posts and then add some pix ASAP...how about that?
We finally started doing COLD BREWED coffee for our iced coffee! The way it should be done! No more espresso shots over ice for us, which both creates bitterness and melts the ice, thus watering down the final drink.
We're cold brewing using a commercial Filtron. Really simple. We grind the coffee (lots, 4-8 pounds) and add room temp water (3-6 gallons). Then wait. And wait. After 24 hours, we open the spigot, and - thanks to a double filter, out comes nice strong concentrated coffee. Very cool.
The cold brewing reduces the acidity by about 80%. The caffeine still makes it through, so you end up with a nice smooth mellow brew. Yummy. We've been using the Ethiopian Sidamo Korate for this one, and once I tried our new Nicaraguan. They both came out great..... yay! Progress!
Cheers!!
-Nimbus
I'm behind on writing, but I'll post a few posts and then add some pix ASAP...how about that?
We finally started doing COLD BREWED coffee for our iced coffee! The way it should be done! No more espresso shots over ice for us, which both creates bitterness and melts the ice, thus watering down the final drink.
We're cold brewing using a commercial Filtron. Really simple. We grind the coffee (lots, 4-8 pounds) and add room temp water (3-6 gallons). Then wait. And wait. After 24 hours, we open the spigot, and - thanks to a double filter, out comes nice strong concentrated coffee. Very cool.
The cold brewing reduces the acidity by about 80%. The caffeine still makes it through, so you end up with a nice smooth mellow brew. Yummy. We've been using the Ethiopian Sidamo Korate for this one, and once I tried our new Nicaraguan. They both came out great..... yay! Progress!
Cheers!!
-Nimbus
7.04.2008
New Arrival....Rain Maxwell Bolduc Couzin
I'm finally getting around to posting some pictures of our new baby, Rain Maxwell! He was born May 27th (three weeks after his "due date") and weighed in at 8 pounds 9 ounces. They measured 21.5 inches long, but a week and a half later at his first checkup he was 23.5 inches. Big kid! He has been eating well, and is up around 11 pounds already. He and mommy are doing great!
Special thanks to Jessica for her Birthing From Within class, and of course Amy and Juliet, and everyone else who helped us along the way....
-Nimbus
Here are a few pictures:
Special thanks to Jessica for her Birthing From Within class, and of course Amy and Juliet, and everyone else who helped us along the way....
-Nimbus
Here are a few pictures:
Hi everyone,
4.30.2008
Movie Screening of "10 Questions for the Dalai Lama" and Monk speaking on Tibet
Hey all,
So on April 15th, prior to our screening of "10 Questions for the Dalai Lama" (highly recommended), we had a monk from the Drepung Gomang Institute speak about the current situation in Tibet. He spoke for about thirty minutes, and answered questions following the film, although afterwards he deferred to the Dalai Lama for the best answers.
The Dalai Lama does support the olympics, and doesn't want to deprive the people of China of having it in their country. Nor does he want the athletes to be punished. Nor does he call for a boycott of Chinese goods, because it would lead to suffering by the people of China. And of course he doesn't want violence. I personally find it interesting and sadly amusing to hear Chinese political leaders calling him a terrorist or similar. But we know how that word can be misused by leaders (such as Mr. Bush and his allies). I am encouraged by recent moves by China to meet with the Dalai Lama's envoys, and hope progress will be made, in no small part due to public pressure and grass roots protests, like the ones we had on Bardstown Road!
Cheers...and keep up the activism people..it really does work if you stay organized and "never give up!"
-Nimbus
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