The Thrill Talks About the Death Cafe

death cafe

Typically my MO here on the Thrill is that I go to an event or watch a movie, or in some way subject myself to something terrible and/or degrading, and then I write about every facet of each absurd moment of it, interpreted from multiple degrees and lenses. Essentially, what I do here is like being a liberal arts student and a jackass at the same time–though I’m not one to repeat myself.

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10 o’clock list: A Ranking of the Teas in Peirce

I like coffee because it keeps helps me maintain the perfect level of existential panic and tastes good with vanilla soy milk. Sometimes I drink tea, or, as I like to call it, stewed leaves, because even though tea does not taste as good as coffee, not everyone always wants to hang out with a scary naturally-occurring-amphetamine freak  (though apparently some types of stewed leaves have more caffeine in them than coffee, but drinking tea helps my soul feel watery so I don’t believe the experts).  Through my socially forced beverage experimentation I have learned that certain packets of  stewed leaves taste better than other packets of stewed leaves. Here is an ascending order objective ranking of some of what Peirce has to offer.

6. Decaffeinated Black Tea- What is the point of this? It tastes like bitter water and also does not make you feel happy or smart.

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Made in Peirce: Ideas Stolen from Friends

Photo by Greg Sailor '08

Here, The Thrill presents a few recipes to spice up your mealtimes using only ingredients found within the Peirce servery. Because we run this item every week, finding new ideas has become increasingly difficult. Thankfully, our dear friends continue to  be brilliant and generous. Below are two brilliant recipes torn from the plates of our peers.

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Oh, Kenyon, We Are Like Loose-Leaf Tea

The words “Kokosing Farewell” conjure up awkward images and memories of First-Year Sing for anyone who has ever stepped near our lovely campus, not to mention the pervasive tune that gets instantly stuck in your head. Thanks to Allyson Whipple ’06, however, “Kokosing Farewell” has taken on a new dimension — as a loose-leaf tea blend sold by Adagio Teas. The tea in question combines citron green, lemongrass and white tangerine.

Whipple’s commentary explains the nostalgic choice of name:

This tea was made in homage to my alma mater, Kenyon College. Not only did I love my college years, Kenyon was the place where I discovered and started collecting loose-leaf tea. The teas that make up this blend all have sentimental value for me.

Kokosing Farewell sells for $10 for a three-ounce pouch. If only Adagio took K-Card.