Right now there is a 40% off deal, so you can pick up the basic package for a one-off payment of around $40 / £36 / AU$60, and the entire suite on all platforms is around $100 / £90 / AU$150.įilling a gap between basic image editors and professional programs like Photoshop, Luminar AI uses artificial intelligence to make excellent edits quickly, through a clear, accessible interface. Don’t hesitate to take advantage of its 10-day free trial to test it out for yourself. However, that’s all changed with the recent launch of a major update, which adds a host of useful tools for photographers, artists, content creators, and designers.īest of all, the price is excellent - it offers real value for money and it’s a one-time buy. We were previously concerned about a lack of updates to the photo editor. The interface is clean and elegant, although perhaps a little too colorful, and the use of popup windows to access some parameters is distracting, but overall, if you’re used to such software, you’ll feel right at home in Affinity Photo. With so many tools we can’t possibly list them all, so we won’t even try - but it’s worth taking advantage of the 10-day free trial to discover them and test them out for yourself. It’s packed full of features that would rival its biggest competitors like Photoshop and is clearly designed for the prosumer or professional in mind. Serif Affinity Photo offers one of the best photo editor and compositor experiences, and it works great on a Mac or PC. It’s expensive but very, very good.Ī monthly subscription works out under $30 / £25 / AU$45. It doesn’t have Adobe’s mobile apps and online synchronization options either, but it does offer professional-grade ‘tethering’ tools for studio photographers capturing images via a computer. It’s compatible with over 450 camera models, but tethered capture only supports Canon, Sony, Nikon, and Phase One cameras.Ĭapture One Pro also has a better system for applying local adjustments, using adjustment layers and masks. Its raw conversions are sharper and less noisy than Adobe’s, but it doesn’t support such a wide range of camera raw formats or as large a number of lens correction profiles. Provided you’re happy to subscribe, Photoshop remains the best in the business for digital image editing.Ī Photoshop subscription costs around $30 / £25 / AU$45 per month.Ĭapture One Pro covers almost exactly the same territory as Adobe Lightroom Classic, offering cataloging tools, seamless raw processing, manual image enhancement tools alongside preset effects, and a non-destructive workflow that means you can revisit your adjustments at any time. Other more minor updates, such as new downloadable tutorial assets, show that Adobe is trying hard to justify the continued subscription cost. It’s so effective that it really needs to be seen to be believed. Sky Replacement is a more resounding success, detecting the horizon with impressive accuracy and masking out overcast skies. Impressive but faintly terrifying, features such as Skin Smoothing can be effective if deployed delicately. Its layering, masking, and retouching tools still set the standard by which others are judged, while the power of its layer-based editing system can handle the most complex of creative projects.įreshly updated, the latest Photoshop variant adds AI into the mix, with automated ‘neural filters’ which make otherwise laborious edits into one-click adjustments. Even after switching to a subscription model, the renowned software remains the go-to solution for artists, illustrators, designers, and photographers. Adobe Photoshop has long been a byword for image editing.
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It’s a treat that I tried once and it felt like I was climbing Mount Everest. This pedestrian bridge is a real test of endurance, especially if you have kids, chairs, or surf toys in tow. The other is a multi level walkway that takes you high over the tracks and brings you back down to the day parking area of the state park. One is at the said parking lot where you just step over the tracks and you are on the sand. You can only get across it in a few select areas. Two, there is a railroad track that divides the road to the beach. So it doesn’t have massive parking lots like you will see in cities such as Huntington Beach. In fact, part of Dohenys day parking borders Capo and Dana Point.Īlong the stretch at Capo, there is one small pay lot that can be used for accessing the beach and a few parking spaces along the road itself. One, Capo Beach isn’t a large area and actually skirts the very edge of Dana Point and Doheny State Park. So why is it so un-crowded in Capo Beach? In certain places it runs right along the coast where you are so close, you can almost touch the sand and water with your finger tips. PCH or Highway 1 winds and curves all along the coastline from Southern California to Northern. On any given Southern California day in summer it is packed with cars filled with beachgoers. This is the small stretch of the coast called Capistrano Beach, otherwise known as Capo Beach.Īs mentioned, PCH is THE road in coastal California. So where is this mysterious un-crowded spot on PCH? However, here, you felt like it was old California, back in a day when Woodies cruised the roads stacked high with surfboards and the beaches weren’t packed as they are today. It almost looked like the more crowded Malibu up north…almost. The beach front homes start after the parking lot Looking west now, I was admiring the rows of multi-million dollar seaside homes lucky enough to have the sand and sea as their front yards. Still scratching my head in wonderment, a group of palm trees caught my eye as their fronds were swaying from the gentle ocean breeze. How could this little stretch of road, only about a block from the ocean be so deserted on this warm afternoon? I am the only car heading south and once in a while one passes by traveling north. In the meantime, I suddenly noticed that there were no other vehicles on the road. Will the dark gloom hold off so we can see one of California’s glorious color-splashed sunsets? Only time will tell, as there were still two hours remaining of daylight. Way out to sea there is a subtle outline of a gray marine layer making its way inland. The ocean to my right is a vibrant sparkly blue and is producing waves no more than two feet high. The air conditioner is blasting as I am driving along the iconic Pacific Coast Highway on a super hot summer day in California. “It has gotten nasty and toxic,” she said, noting that she was removing herself from those spaces. “It has turned quite culty unfortunately,” a woman who had been involved in exposing the cult for many years told me. Ironically, this group has become cult-like. Since Amy’s death, the family and some of their insular supporters on Reddit and Facebook have tried to shift blame away from Amy and claim she is the victim. “Part of that respect, and support, involves not hiding some basic facts,” writes cult researcher Matthew Remski about the coverage of Kundalini cult abuser Guru Jagat after she died. Dateline hid her abuses and facts about the cult she ran to appease her family and secure their interviews. Dateline’s Keith Morrison wondered out loud if Amy was a victim and a sheep. Phil that Amy was a dangerous and manipulative sociopath and destructive cult leader without a conscience. World-renown cult expert Rick Ross told Dr. I’ve interviewed several of Amy’s victims and she’s caused incredible damage to many people. Incredibly, host Keith Morrison asks if Amy Carlson, the destructive cult leader of the group, was the victim and a mere “sheep” in it all, with zero explanation of how. That’s remarkable considering it’s the biggest cult story of the year, appearing everywhere from the New York Times, People and VICE to forthcoming docuseries on HBO and Netflix. In the two-hour long Dateline special on Love Has Won the word “cult” is never mentioned. Contact: bescofieldreporter / Follow on Facebook Be Scofield is a prominent cult reporter whose work is cited by the New York Times, Washington Post, People, Daily Beast, The Guardian and has led to coverage on Netflix, Dr. or Clinton, Mont., which throw annual testicle festivals. Another is popping a wheelie on a motorcycle, holding a sign that says: "Still Got Mine."įew other places revere the Rocky Mountain oyster like Severance, save for towns like Deerfield, Mich. An institution in the small town of Severance, Colo., Bruce's has enough sway in town to merit inclusion on its welcome sign, which reads: "The Town Of Severance: Where The Geese Fly And The Bulls Cry." The bar's exterior is plastered in cartoon bulls, some with their legs crossed. (Bottom right: Dennis Guffy, kitchen manager at Bruce's, preps beef testicles to be served as Rocky Mountain oysters.īruce's Bar is the place to try Rocky Mountain Oysters - a place that's been built on the novelty of eating testicles since 1957. KUNC Bruce's Bar in Severance, Colo., has built its reputation on the novelty of eating fried testicles since 1957. Some ranches still hold so-called "nut frys." In some corners, they're an aphrodisiac. There are old tales of ranch hands holding big parties to fry up the testicles. There's a rich tapestry of Western lore built around Rocky Mountain oysters, thanks to the food's cowboy provenance. I needed some Colorado cred, and the Rocky Mountain oyster was my last hill to climb. But still, I felt like I was missing out on something. Over the years, I'd tried the standard array of more traditional Rocky Mountain foods: elk, rainbow trout, lamb. I moved to Colorado from Illinois in 2011, and like many Midwesterners who make the journey out West, I was ready to broaden my views, experiences, relationship with nature, and my cuisine. In my corner of Colorado, they're Rocky Mountain oysters, and I somehow coaxed myself into thinking I needed to try them to be more a part of the place I live, to be a true-blue Coloradoan. They're known by many names: lamb fries, bull fries, Montana tenders, Serve the finished fries with hot sauce for dipping.A guy who covers agriculture in the West who's never put a skinned, sliced, battered, deep-fried bull testicle into a cup of cocktail sauce and then into his mouth? Many people will think they’re sausage, or a hot dog. The breaded fries cook up crisp and delicious with a very mild flavor. The end product is a delicious appetizer that isn’t gamey at all. Traditionally breaded fries are served with hot sauce, similar to buffalo sauce. After they’ve been soaked, you toss them in seasoned flour and deep fry them. Soaking in buttermilk is optional, but I recommend it. All you have to do is simmer them in water until they’re cooked through.Īfter the fries are par-cooked, you cool them, cut into pieces and soak in buttermilk overnight. Par-cooking your lamb fries is the way to go. While some recipes might tell you to cook the fries from raw, they’ll have a much stronger flavor that way, and may turn people off from eating them. Don’t worry-it’s worth the effort! After cutting away the outer membrane, the inner membrane must be peeled off. After the outer membrane is removed, there’s a second membrane to take off. Removing the membrane is easy to do by trimming with a paring knife. If you bought your fries from a store, they may have the outer membrane removed. Lamb fries with the outer membrane still attached. Shepherd Song sells them with the outer membrane attached, if you buy them from us, they’ll show up just as they appear in the picture below. The first thing you need to do is trim the testicles. If you want a more complete walkthrough of the trimming process, see my post How to Cook Rocky Mountain Oysters. There’s a few steps here, but they’re very easy and don’t take too much time. Good for you and good for the environment. 100% Grass Fed, Pasture Raised, Never Confined, no Hormones, Grains or Animal Byproducts. We raise lambs & goats traditionally, humanely and sustainably. Looking to buy lamb or goat online? Shepherd Song Farm: Grass to table. Learn more about Chef Alan and his hunt for mushrooms, wild and obscure foods at. He’s best known as the founder of Forager Chef, his website focused on wild ingredients that reaches millions of readers each year. Author of The Forager Chef’s Book of Flora, he’s one of the most respected voices in the world of foraging and wild food. A chef from Minnesota, Alan is a culinary industry veteran, former chef of acclaimed Lucia’s Restaurant and the Salt Cellar. This recipe is by James Beard award-winning Chef Alan Bergo, the Forager Chef. Here’s a few tips on cleaning and preparing, along with the steps you’ll take to get a perfect result. Lamb and goat fries (testicles) have a strong flavor without proper preparation, but if you follow my instructions, you’ll be rewarded with a very special dish. Crispy breaded, fried lamb or goat fries are one of the best ways to use an under-appreciated cut of meat. |