Play beverage director Jim Kearns describes this tipple as “dark, evocative, and complex”—all good things when you’re angling for a little mystery.
- 3/4 ounce Pama (pomegranate liqueur)
- 1 dash Bittermen's Xocolatl Mole or Angostura bitters
- Orange twist (for serving)
Combine Pama, vodka, Punt e Mes, and bitters in a large glass, mixing glass, or cocktail shaker filled with ice. Stir until outside of glass is frosty, about 30 seconds. Strain into a coupe glass or Champagne flute and top with rosé. Garnish with orange twist.
Easy Do It Yourself (DIY) Homemade Fly Trap
The summer and beginning of fall brings a lot of great things like fresh garden food, pool parties, and all those awesome BBQs. It also brings flies. I don’t think there is anything in this world more annoying than flies. Here in Idaho we have had weeks of HOT weather, which is perfect for these little guys to keep multiplying!
I have purchased hanging fly traps in the past and they do work. However, I was having to buy them almost twice a week. So I started researching ways to make my own homemade fly trap with items I already had around the house. This saves money and keeps me from having to make another trip to the store.
The Supplies to Kill Those House Flies:
Apple Cider Vingar or White Vinegar
A Mason Jar or Empty Bottle
How to Make Your Jar:
The measurements really don’t need to be perfect for this and to be honest I don’t always measure things out. Your goal here is to attract the flies and then drown them. I just added roughly 1/4 cup of sugar, about 3-4 inches of apple cider vinegar, 1/2 cup or so of water, and a drop of dish soap to my jar. You don’t need to dissolve the the sugar, I just stir it up a little bit. I had more of the apple cider vinegar on hand so that is what I decided to use. I also read that if you are not sure exactly what kind of flies are the nuisance at your home, a vinegar mix attractant is the best because almost all flies will be attracted to it.
Attach something to your jar to hang it if you would like. You can use some of the holes in the lid for twine or any other hanging material. If you don’t have the lid to the jar or don’t want to ruin a lid like I did, you could just put some saran wrap over the top of the jar and put some holes in it so the flies can get in. Then put a rubber band or the jar lid around the mouth to secure the saran wrap. If you don’t have a jar around, you can use an empty two litter bottle cut in half with the original opening flipped upside down and put into the bottom half. I have done this before, and it works too. It’s just not as pretty.
Once you have caught a bunch of flies (it won’t take long) you will need to empty this out. You can toss the whole jar if you are grossed out (ew). But if you want to keep it really frugal, it’s best just to empty and rinse it out and make your attractant again. Most people have all of these items at home so they can make one right away to keep the flies away. If you don’t have all of these items you can still buy them and save money over buying fly traps.
This time of year I bring lots of locally grown produce into my house to dry, can and freeze. See how I preserve produce. Fresh produce also brings those annoying fruit flies. I found a really simple solution for getting rid of them and I have been using it for years.
The Supplies for Fruit Flies:
Apple Cider Vinegar.
Jar, cup or mug
Rubber band or canning ring (I love these rubber canning rings)
Put 1/2 – 1 cup or apple cider vinegar in a cup, mug or jar. Cover with saran wrap. Secure with a canning ring or rubber band. Poke small holes in the plastic wrap with a fork. Set the cup near where the flies are gathering. Wait for the magic to happen.
Come Fly With Us, India Tells Foreign Investors
New Delhi wants to privatize state-run carrier Air India, which has been a drain on the country’s coffers for years.
NEW DELHI—India moved to relax restrictions on foreign investment in retail, airlines and other industries Wednesday, in hopes of attracting more capital and expertise to Asia’s third-largest economy.
Prime Minister Narendra Modi’s cabinet approved a proposal to allow foreign airlines to take up to a 49% stake in national carrier Air India, which New Delhi wants to privatize. Foreign airlines are already allowed to own up to 49% of private airlines in India but were restricted from investing in the state-run carrier, which has been a drain on the country’s coffers for years.
New Delhi is also looking to trigger more international interest in building retail outlets and supply chains in the country by loosening local sourcing requirements.
Any single-brand retailer—which sell only their own products, such as IKEA or H&M —that opens stores in India has to buy at least 30% of the goods sold from Indian small and medium-size companies.
Retailers have complained that was an impossible hurdle to overcome as India doesn’t have the product manufacturers they need to fill their shelves.
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This Spicy, Crunchy Miracle Condiment Makes Just About Anything Taste Better
Fly By Jing Sichuan chili crisp is here to wake up your taste buds.
I love cooking, but sometimes I want the pay-off of cooking without actually𠉬ooking. That’s where condiments come in. I’m always looking for a jar of something special that I can keep in my pantry or fridge, to take leftovers and quick meals from boring to delicious with just a drizzle. One of my must-have condiments is Fly By Jing Sichuan chili crisp, a crunchy, savory, gently spicy chili oil.
I first fell in love with Fly By Jing after discovering Lao Gan Ma chili crunch, a beloved chili oil that you’ll find in any Asian market. Fly By Jing’s chili crisp has a more nuanced flavor—it’s made with two types of Sichuan chilis, for that tongue-tingling feeling, and a complex and flavorful spiciness. Fly By Jing’s product also uses ingredients that are high in umami—mushroom powder, seaweed, fermented black beans and shallots𠅊ll of which contribute an addictive savoriness to the oil that make it the perfect addition to almost anything you might be eating.
Easy never tasted so awesome.
The simplest use of this chili crisp is just spooned on top of a bowl of rice a fried egg and maybe a handful of scallions and you’ve got yourself a perfectly respectable dinner. Use it as a dipping sauce for frozen dumplings, and you’ll never look at frozen dumplings the same way. I’ve put it on top of scrambled eggs and avocado toast, added it to stir-fries and even used it to pump up Chinese takeout that just isn’t hitting the mark. We’ve all cooked things that just didn’t quite have the flavor we were expecting, things that fall short. When that happens to me, I add a spoonful or two of Fly By Jing. The combination of texture, salt and spice is like magic—it just makes everything taste better.
A variety so good, even Neptune is jealous! We all know the ocean’s cuisine is delicious, but it is also extremely heart healthy and rich in omega-3 fatty acids. Feel good about treating your tastebuds to healthy dishes such as feta and herb-crusted salmon and shrimp jambalaya. Use our meal delivery service to make it easy to fit your weekly seafood dishes into your budget.
This Apple Cider Vinegar Fruit Fly Trap is a Kitchen Game Changer
Nothing can ruin the joy of having fresh fruit in your home like a swarm of annoying fruit flies. Seriously, they seem to come out of thin air, don&apost they? And try and squash one of them? Good luck with that!
Luckily, our friends over at Apartment Therapy have the answer to our fruit fly woes–no exterminator or harsh chemicals required.
Their cheap, easy, all-natural DIY fruit fly trap is a kitchen game changer. All you need is a mason jar, a splash of apple cider vinegar, dish soap and plastic wrap. Check, check, check and CHECK!
Begin your fruit fly battle by pouring just enough cider vinegar to cover the bottom of the jar. Next, add a drop of dish soap. As Apartment Therapy points out, this will break the surface tension of the vinegar, so the fruit flies won&apost just float on top of it. Finally, cover the jar with plastic wrap and poke a few holes in the top. Those gnat-like buggers won&apost be able to resist it, and you&aposll be fly-free in no time.
Excitement, glamour and occasional gunfire: The life of a Pan Am stewardess
Even before a global pandemic crippled the airline industry last year, whatever sheen of romance international air travel once held had long worn off. Blame the shrinking seats, the expanding fees (for services from baggage to food to in-flight entertainment), the never-ending security lines. As swift and accessible — and frankly, miraculous — as flying had become in the 21st century, it was entirely uncontroversial to find it miserable, too.
But after a year of severe restrictions on travel, it’s easy to miss those small miseries. So a new book looking back at the height of the jet age offers more than one delicious flavor of escapism. Focusing largely on the mid-1960s, “Come Fly the World: The Jet-Age Story of the Women of Pan Am” remembers a time when air travel was synonymous with luxury and glamour — not just for passengers but also for the women hired to wait on them.
Julia Cooke, the daughter of a Pan Am executive, builds “Come Fly the World” around interviews with five women: Clare, Karen, Lynne, Hazel and Tori four White, one Black four American, one Norwegian. For some, working as a Pan Am stewardess was always the dream for others, it was the backup plan that kicked in when their visions of a career in biology or the Foreign Service faded. For all of them, working for Pan Am was transformative.
In the earliest days of commercial air travel, cabin attendants were exclusively male, but by the 1950s, growing competition among carriers changed that: “Each airline tried to convince customers that it had the highest level of luxury and service, and the women who served a predominantly male clientele became a particular selling point,” Cooke writes. Pan Am — at the time, the only American airline to fly exclusively international routes — had a particular reputation for sophistication to maintain. “We must add to [our excellence] ‘a new dimension’ — that is, emphasis on what pleases people. And I know of nothing that pleases people more,” chief executive Najeeb Halaby would later explain, “than female people.”
Pan Am’s recruiting strategy focused on enticing restless, ambitious women into its ranks. “How can you change a world you’ve never seen?” (was it a taunt or an invitation?) read one job ad. What Pan Am promised was a kind of education, and, in Cooke’s telling, it attracted women who valued the same. Throughout the 1960s, a full 10 percent of Pan Am stewardesses had attended graduate school — a stunning figure at a time when only 6 to 8 percent of American women even held a college degree. But still, looks were key. “Dumpy — head small for body” . . . “Theatrical, too much eyebrow,” critical supervisors scrawled on applicants’ files.
Training included lessons in grooming — how to select the most flattering shade of eye shadow, for example — as well as instruction in aviation history and emergency procedures. Would-be stewardesses were taught about the workings of brake spoilers, vortex generators and ailerons shown how to prepare Malayan chicken curry and quizzed on cocktail recipes. They were offered philosophical tips, too: “To enjoy a ‘traveling job’ like yours, do not spend all your energy on non-essentials,” a training manual advised. “Concentrate on people, places and ideas don’t spend your time dressing, changing and repacking.”
Once installed in a full-time job as a Pan Am stewardess, a woman suddenly had access to an endless parade of new experiences: dinner parties in Monrovia, nights at the Phoenicia InterContinental hotel in Beirut, holidays in the Philippines, shopping in Paris. A Pan Am stewardess might find herself evading the KGB in Moscow and trading recipe cards for piroshki with her Aeroflot counterparts. Or calming a cabin full of passengers as Ghanaian gunmen abducted Guinean ministers from a flight in Accra. “Anyone could get married,” their thinking went, according to Cooke, but “not everyone could smuggle a newsreel from the war in Pakistan to Hong Kong for a journalist acquaintance or keep a cabin cool while coming under unexpected fire on a flight into Da Nang.”
This intoxicating lifestyle had a price. Pan Am conducted monthly weigh-ins of its staff and required a woman to seek her manager’s approval if she wanted to change her hairstyle. Marriage or pregnancy were nonnegotiable, career-ending conditions — women who embarked on either often hid them for as long as possible. As the ’60s turned into the ’70s, stewardesses began bringing grievances to the Equal Employment Opportunity Commission and, eventually, winning their cases. But these victories came slowly.
Woodstock Author Julia Cooke Chronicles the Women of Pan Am in 'Come Fly the World'
What image comes to mind when you think of an airline stewardess from the 1960s or '70s? Maybe it's a conventionally beautiful woman in a trim uniform, smiling as she serves coffee to men in suits. While this certainly was part of the job, the stewardesses working for Pan American World Airways were, in fact, breaking ground for other women flight attendants of the future.
The coveted job with the exclusively international American airline afforded women financial independence and freedom to travel. It also came with considerable danger, as planes flew in and out of war zones, not to mention blatantly sexist regulations regarding female employees' age, appearance and marital status.
Woodstock author Julia Cooke has a personal connection to their story: Her father was an attorney at Pan Am until 1992. A journalist and travel writer, Cooke highlights Pan Am stewardesses and their work in her book Come Fly the World: The Jet-Age Story of the Women of Pan Am, published on March 2.
Combining facts about world history and the airline industry with narratives of real-life women, Cooke dispels misconceptions (all stewardesses were not, in fact, simply party girls on the hunt for husbands) and emphasizes the roles Pan Am stewardesses, in particular, played in the fight for equal employment rights. Cooke, 37, spoke with Seven Days about the sociocultural shifts of the late 1960s, getting to know her subjects and growing up in the "Pan Am family."
SEVEN DAYS: I like how you wove historical information with profiles of real-life women who worked for Pan Am. How did you connect with these women?
JULIA COOKE: I connected with them via the organization called World Wings International, for the most part. The adventures that these women had around the world really bonded them, so they stay in good touch. They have a strong alumni network, and they host these conferences or conventions in different places around the world once a year, so I started going to them.
I sensed from the beginning that they were very eager to tell their stories to someone who was listening not with an ear for confirming a certain sexist bias but rather with an ear for the gravity behind what they were saying that they had done. A lot of them hadn't told their stories from that kind of perspective before.
SD: By the early 1960s, popular culture promoted the image of a sexy stewardess with works such as the fiction book Coffee, Tea or Me?: The Uninhibited Memoirs of Two Airline Stewardesses. What would be a more accurate way to remember these women?
JC: They really anticipated a number of the movements that came up in the '90s and early 2000s, so to me they were third-wave feminists in the middle of the second wave. They were enacting what we would now call soft diplomacy, or soft power, back in the '60s and '70s, and they were acting as if they existed in the globalized marketplace long before department stores were selling goods from around the world.
SD: In the book you quote from stewardess training manuals. It seems there were policies in place — dismissal by age 32 to 35 or upon marriage, for example — that would never fly today, at least not explicitly. What stands out to you most about these training manuals?
JC: Oof. That's a good question. I think what stands out to me the most is what's going to stand out to a lot of people the most, which is just the explicitness of how they talked about women's appearances. To go back and read the notes from an interview session, for example, or some of these training materials, the way they talk so explicitly about how women should look or what is desirable, it doesn't age very well.
It's interesting because none of what they were saying was surprising at all. What they're talking about is holding up a general ideal of white femininity, which is certainly still in place now. But to see it said so frankly and with so little embarrassment — I mean zero embarrassment — is what was shocking.
SD: In describing the experiences of stewardess Karen Walker, you write that she "admired the feminist movement but was not active in it." Do you think Karen and other Pan Am stewardesses were indeed feminists simply by virtue of working this job that took them around the world, earning their own money and independence?
JC: Yeah, I really do. Karen's a great example. She was not super active in the feminist movement, but if you'd asked her if she was a feminist, her response probably would have been, "Obviously!"
But she just wasn't a joiner. In that way, becoming a stewardess was a great opportunity for someone like her who really was more focused on her own experiences and exemplifying what she saw as feminism, rather than participating in furthering the narrative at home. I think there has to be room for that in a broader understanding of what feminism did and how it changed the world for women my age.
SD: In what ways do you think conditions for women in the airline industry have gotten better in more recent decades?
- Come Fly the World: The Jet-Age Story of the Women of Pan Am, by Julia Cooke, Houghton Mifflin Harcourt, 288 pages. $28
JC: What I found remarkable about this generation of women were the lawsuits that they pushed through over the course of the late 1960s, early 1970s, even into the mid- and late-1970s (a couple of these lawsuits didn't resolve until the '80s), [and how] their conviction that they wanted to work this job changed the way that flight crews were composed.
It changed these flight crews from being white, stereotypically beautiful young women who were not married when they were hired — and technically couldn't get married — to being much more diverse racially, much more diverse age-wise. And, thanks to a 1972 lawsuit, it opened the door to men, as well.
These days, flight crews are much more representative of the America that I live in, and I think for a certain kind of woman who doesn't want a traditional 9-to-5 job and whose demands around her family might be slightly different, this is still an amazing job.
SD: Your father is a former Pan Am executive. What was his position? What was it like growing up among the Pan Am family?
JC: He was an attorney, so he was at the Pan Am building in New York City. We lived in Manhattan until I was 9, which would have been in '92, when Pan Am folded. Pan Am was a huge part of my childhood, although I wouldn't have recognized it until I started researching this book.
In a way, I think Pan Am made me a writer. When I was growing up, my parents traveled a lot, and it was always really spontaneous travel because we were always doing standby. My parents would pack us for hot or cold and go to the airport and just see where we could go. I really think that spending a lot of time on planes made me a really good reader, and waiting in airports and going to different places made me really curious about people around me and really accustomed to listening to different kinds of languages and seeing different kinds of people.
SD: What's one anecdote or compelling fact you learned that you wished you could have included in the book?
JC: I had to cut so many anecdotes! This group of people lends itself to, like, seven books. This isn't an anecdote, but I think that a book about the Black stewardesses of Pan Am needs to be written by a Black writer. My goal was to paint an intersectional portrait, and I was very aware as I was writing of who I am and the barriers that exist there. But I felt strongly that I wanted to include that this is the era in which diversification began. The more I read about that, the more I was like, "Someone needs to write this."
As far as anecdotes that I didn't include, I interviewed Pan Am founder Juan Trippe's son Edward, who worked in Saigon in the late '60s. He and his wife are really remarkable people. Roberta "Bobbie" Trippe, his wife, is a really fun, smart, interesting woman. They told me an amazing story about when Bobbie was, I think, seven months pregnant, leaving Saigon to come back to New York to give birth, and the Tan Son Nhut Air Base runway came under mortar fire as she was about to go.
They took off in an environment of utter chaos. When I asked them about how that felt and what that was like — she was, like, 24, pregnant and leaving a war zone — she said what so many stewardesses have also said to me, which is, "I was young. I was invincible. It never would have occurred to me to be afraid."
This interview has been edited and condensed for clarity and length.
The original print version of this article was headlined "New Heights | Woodstock author Julia Cooke on Come Fly the World"
The Problems With Commercial Fly Sprays
Last summer while we were milking Sally, the flies eventually got so dang bad (no matter how many of these or these that we put up) that we finally broke down and bought commercial fly spray. It worked.
…but then, the next day, her milk tasted hoooorible. Baaaaad. (I'm stretching out the words to let you know just how disgusting it tasted. Like thiiiiiiiis bad.)
Realizing that her diet hadn't changed, we thought… maybe, just maybe, it was the fly spray. So we stopped using it. And in a days time, the milk went back to it's normal, creamy, delicious self. Fluke? Maybe? Let's try again. Because obviously I have a thick skull and it's very difficult for me to retain information.
Once again, we used the fly spray. And once again, after about a day, the milk was undrinkable. Bleh. Plew. Gah. (I don't know how to type out gross sounds.)
I'm sorry… does this freak anyone else out? What on earth is in this stuff that could seep into her body and cause such a reaction? I bet it was pure poison. Poison, I tell you! I won't pretend to know what's in a commercial fly spray- because I don't. But I do know it was tainting my milk.
Eek. No thank you. Homemade fly spray, please!
Mike Lawson’s Honey Ant is easy to tie and very effective.
One summer afternoon, we had a reception on the back lawn here at Orvis HQ, and we were treated to a massive flying-ant hatch. Bugs were flying into people’s hair, eyes, and ears, and it was kind of frustrating to be in the middle of a conversation and have to be digging ants out of your collar. But fly fishermen know that trout love ants, and a lot of folks began. . .