Jan 5, 2011

That Starbucks Mermaid

While I am not a fangirl of huge corporations, and I make a better cuppa coffee than they do, I admire the Starbucks logo. It started as such a plump sexy happy mermaid! The 1987 stylized version might be trying for more restraint, but that big oval seems to be saying LOOK this is indeed where my vulva would be! Hiya Sailor! And she is star-crowned, and has remained so into the 2011 incarnation. Yep, the Goddess is on every S.Bux cup.

This story was picked up on my favorite pop-culture blog, Jezebel. The post author consulted The Woman's Dictionary of Signs & Symbols, another favorite! Click here to read. The comments are good, too.
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5 comments:

  1. Debra She Who SeeksJanuary 5, 2011 at 8:17 PM

    She is Stella Maris -- the Star of the Sea!

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  2. DiandraJanuary 6, 2011 at 3:06 AM

    And still they make really vile coffee, I think. ^^

    (And they exploit the African farmers who they buy their special coffee from.)

    ReplyDelete
  3. WizardessJanuary 6, 2011 at 2:27 PM

    Debra: Nice!

    Diandra: Sadly, I am not surprised. As soon as a corp. gets big, it gets mean. Small or smallish, local, and thinking about the actual people is the way forward.

    ReplyDelete
  4. jaz@octoberfarmJanuary 6, 2011 at 3:11 PM

    it certainly sounds like you have a sourdough starter going. what ingredients are in it? if it is just water, flour and yeast, then it is a starter. all you need to do to keep it going is feed it. each week discard half of it. you can make pancakes bread waffles or rolls with the discard. then add 1 cup of flour and i cup of water to what is left. mix it around, loosely cover it and put it back in the refrigerator. 12 hours before you are ready to bake with it, remove the desired amount, feed it again and put it in a 70 degree area for the 12 hours. it should look bubbly and have a sour smell and it is ready to go. the final dough should rise anywhere from 2-12 hours depending on how sour you want it to be. since yeast varies from place to place, your starter could be very different from mine. the starter will produce a gray hooch. just stir it back in or pour it off. it should smell sour and beer like. if it turns pink and smells "off" discard it and make another. it's a good idea to name your sourdough. you are less likely to kill it if you do!!!

    ReplyDelete
  5. jaz@octoberfarmJanuary 6, 2011 at 3:12 PM

    ps.....you might want to make a starter without rosemary in it. i am afraid the rosemary will eventually bread down and your starter will grow bad bugs.

    ReplyDelete

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