Geoffrey Bernstein liked a chapter from Up to the Mountains and Down to the Countryside

He woke up early the next morning and packed his toiletries in the dark, brushing his teeth in the cold of the bathroom, feeding the chickens, clearing the sink. The streets were empty save for a noodle cart, and, but for a grayness above the hills, there was little to be seen as he trudged across town. He bought some baozi from a man with one good eye on Jiuyi Lu and responded to all of the vendor’s questions regarding life in the West. The cost of goods. The balance of power. The habits of b. . .

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    Geoffrey Bernstein liked a chapter from Up to the Mountains and Down to the Countryside

    He stood in the waiting hall of the station, searching the crowd for a seat, the Chinese squatting among their baggage and eyeing him like children through the half-muted light of the clerestory. The air was smoke-filled and dusty and close and very hot, and, as the sun set, the shadows from the muntins tracked its course overhead. He reached down and gathered his belongings. Although he did not have much, what he did had been packed in the luggage at his feet – a carryall, a trolley case, a p. . .

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      Geoffrey Bernstein liked an update for HERB

      We couldn't have done it without you...

      I'm thrilled to announce that with your help we were able to crowdfund our groundbreaking cookbook, HERB: Mastering the Art of Cooking with Cannabis. Not only did we hit our goal, we blew it out of the water! HERB was 164% funded by 841 backers worldwide! We can't wait to show you what we've been working on... 

      So what's next? 

      Inkshares, the revolutionary crowdfunding platform, will be working with us to create this incredible cookbook. Creating a cookbook is a lot of work, but we're well on our way. They have given us the following estimated timeline for the production and distribution of HERB:

      • Feb 1st - Finish draft of recipes / manuscript
      • Feb 1st - Photoshoot / Copyedit text
      • Feb 7th - Begin design / layout 
      • March 1st - Produce galleys, send to reviewers, buyers, celebs 
      • April 1st - Finalize hardcover files / start hardcover run
      • May 15th - Finalize softcover files / send galleys to reps 
      • May / June - Sell pre-orders to retailers 
      • Fall June / July - Submit softcover files for offset 
      • July - Send hardcover to backers
      • Aug / Oct - Publication dates

      * Please note that these dates are subject to change based on several factors. We’re hoping the book will be ready by the end of summer, 2015.

      We have some exciting cooking videos that we will be releasing to you over the next couple months. Stay tuned for those... If you ever want to get in touch please don't hesitate to email me personally at matt@thestonerscookbook.com. 

      Thanks again for all your support! You're awesome!

      Matt Gray

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        Geoffrey Bernstein liked an update for HERB

        All, 

        Wow, 27% of the way there.  165 of you have contributed to HERB so far, and if we can keep this up we'll hit our funding goal early.

        In the meantime, we've been working with a couple of folks to experiment with food photography for the cover of the book.  Matt (our CEO) flew to Denver to pull together a couple of shots.  In this first one, we experimented a bit with lighting, and with what turned out to be an overly imaginative configuration of cannabis.  This one went quickly to the cutting room floor. 

        We did end up pulling together a couple of nice shots, though, like these:
        -

        Inkshares also worked with a photographer on their end, and came out with some promising shots.
        -

        And some not so promising shots (what is he cutting?):

        Anyway, we're working now on the cover design, and we hope to share some concepts with you soon.  

        In the meantime, it'd mean the world to us if you forwarded this update to people who you think would be interested in HERB.  Here's the link once again, https://www.inkshares.com/projects/herb.  It all helps!

        Thanks,
        The Stoner's Cookbook

        Oh yeah, and here's a glamor shot of our CEO, Matt, for good measure:
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