Confinement in Paris | Lost In Cheeseland by Lindsey Tramuta
How do we spend our time in these uncertain times, isolated in confinement? This is a privileged question, which I often think about. I don't have to put myself at greater risk by venturing into work. I haven't taken public transport for over a month and my longest walk took me from my home in […]

How do we spend our time in these uncertain times, isolated in confinement? This is a privileged question, which I often think about. I don't have to put myself at greater risk by venturing into work. I haven't taken public transport for over a month and my longest walk took me from my home in the 11th arrondissement to the Place des Vosges (it was before the 1 km max rule), that is to say, it was not very far and purely to stretch my legs. Still, isolation is a challenge - mentally, emotionally, physically - with a lot of fluctuations in mind and motivation.

What did I do? Between a few work assignments, I took a great deal of comfort in books (once I could get back to it. It started in week 2), in the lightness of comedies like Brooklyn-99 and Schitt's Creek, in my zoom pilates class with my usual instructor whose voice is reassuring, and in digital contact with friends (and real contact with my cats). I also started to teach myself Italian with Duolingo and haven't missed a daily lesson for nine days. Fascinating how the impossible becomes possible when we restructure our time.

To share the inspiration with you, dear reader, I thought I would invite my friends in Paris to comment on their sources of comfort during their forties.

“I color every morning while I drink my coffee. It's kind of my new "morning pages", but instead of writing as usual, I'm coloring. I only have 12 colored pencils to choose from so this was a real test of my shading skills to get more for my money. And the "mindfulness coloring book" I had on hand could use a bit more variety when it comes to the design scenes, but those limitations only push me to be more creative. I find it to be a relaxing yet energizing way to start each day. I also appreciate consistency. Like, "Which design and am I going to choose today?" or "How can I use this red in a different way?" Sometimes I'm proud - even impressed! - the way it comes out, and other times I would have liked to choose a different color scheme. But anyway, I'm encouraged to start over the next day. I would also add that I find immense comfort and joy in watching Chef Taku's 2.5-year-old child Marlow cook on Instagram. It really is the cutest thing there is. --Sara Lieberman, writer

“I enjoy listening to podcast episodes of the dry and scholarly BBC radio show In Our Time, one of the main attributes of which is actually that it has nothing to do with that particular moment. It's a comfort to get lost in the sweep of history. So far, I have seen the Valladolid debate, George Sand, papal infallibility, Napoleon's retreat from Moscow. Yet you make connections. During a segment on The Gin Craze in 18th century England, I learn about Puss and Mews, one of the first cat-shaped vending machines that pulled gin out of its paw. The parties are going to be wild once the coronavirus kicks in, I thought. " - Lauren Collins, The New Yorker

“The start was tough and tumultuous and I felt like I was mourning my life and feeling normal. I have now taken the next step of acceptance: that too will pass. Every day I find a quote and write it down to inspire me throughout the day. Under the quote I like to write down what it means to me or how I can apply it to my life. The other day I came across a quote from "The Art of War" by Sun Tzu: "In the midst of chaos, there are also opportunities." To me that means that the current chaos of the world, and this time our work and our movements are interrupted, is a time of creativity and innovation. Since I can't be left behind at flea markets or style events, I work indoors on things I don't usually have time for and it inspires me. These last few days I got lost in Peter Mayle One year in Provence and prepare a Provencal retreat for Madame de la Maison when all is finished. --Ajiri Aki, Madame of the House

“Like most people, food plays a huge role in comforting us at this time. On the weekends we experimented a bit - researching ingredients that were new to us, trying out old recipes from family cookbooks, or finally testing recipes that we had always been favorites. There is time for that on a Saturday and Sunday and it's fun. But on weekdays we need a routine. We're both freelancers who are fortunate enough to do our work from home, so mealtime usually includes our standard repertoire of dishes that we can prepare quickly without a recipe. To keep things from getting too boring, we leave some room for creativity. Has our endive salad become too the same? We add hard-boiled eggs and chives and see if it works. Another quiche? (My husband is French. There is always a quiche.) A half meat / half vegetarian version can do the trick to save us from the same lunch three days in a row. If anything, it's good to have meals that make us feel normal - if that's even possible now - while still allowing the joy of discovery as our "normal" evolves in every way. " –Amy Feezor, writer and creator of Fed by a French

“Instinctively, I immediately turned to what makes me feel good in 'normal' times, namely yoga and meditation. I gave myself two rituals: yoga in the morning with Adrienne (on YouTube) and a live meditation session every evening on Instagram at 6 p.m. with Lili Barbery. Between these moments, the ay passes without really being able to work. It took me almost two weeks to let go of the guilt I felt about not being at home in Paris but elsewhere - I'm just trying to deal with the stress as best I can. Also, I took comfort in a line I read that comes to mind every time I look out the window or go outside: “Remember, they can't cancel spring”. It is also the title of a new series of drawings by David Hockney on which he has been working from his home in Normandy since the beginning of his detention. I can always count on art and artists to make me feel better. " - Sophie peyrard, writer / filmmaker

"I" find comfort in knowing that this is the best way to protect everyone. Maybe unlike many others, I have the luxury of using this free time to slow down, work on personal projects, cook things that take longer than 30 minutes. For example, I've learned to make things that I wanted to and can't find in my neighborhood, from noodle pita to slow cooked ragu. So far I have moved away from any recipe that said "let stand for 2 hours". It also gave me a new appreciation for the artistry and hard work behind it all! I can't wait to support my favorite businesses once this is all over. " - Joann Pai, Slice of Paris (and photographer for my book "La Nouvelle Parisienne")

“I craved all the heartwarming treats I grew up with. So in terms of baking, I made lots of chewy chocolate chip cookies and countless breads of my Aunt Penelope's famous banana bread. My new daily ritual is to make a coffee cream at home which has several steps and has become almost meditative. The process begins by grinding the beans, infusing the coffee in a mocha pot and finally frothing the milk using a French press. It's a laborious journey for just one cup of coffee, but I have found it rewarding and quite calming during this quarantine period. - Frank Barron, Cakeboy Paris

Top photo: @dathhh

If you’re aching for a genuinely pungent marijuana strain, look no further than Cheese. It is believed to have been created in England in the 1980s and is a cross of a Skunk #1 phenotype and an Afghani indica. Buddha Seeds is a seller known for its outstanding Cheese strain which has among the best genetics of any available on the market. The grower uses old cheese genetics along with the Afghani indica.

Cheese is an indica dominant ( 60% ) hybrid with a THC content of up to 20%, and a CBD level of approximately 1%. When you use Cheese, it is the indica genetics that are the most voyant as you feel calm and relaxed within seconds of using it. Cheese is also known for making you feel happy and giggly. Occasionally, users may feel creative and if this happens to you, be quick to complete your tasks because ultimately, the high envelops your body, and couch-lock ensues.

For many marijuana strains, the answer is outdoors, and Cheese is no different. You can only grow it outside if you live in a warm and humid climate. It is one of the easiest strains to grow and is a great starting option for novices. Cheese is generally very resistant to mold and pests, and when grown outside it is ready for harvest in mid-October. It yields up to 21 ounces per plant.

Cheese is even easier to grow indoors because you can control the temperature which should be between 70- and 80-degrees Fahrenheit during lights on, and no more than 15-20 degrees lower during lights off. Its flowering time is 8-9 weeks, and indoor Cheese can yield around 14 ounces of bud per square meter.

As Cheese is best grown indoors, it makes sense to discuss the topic of cannabis gardens for the home. Unless you are a commercial grower, there is no need to spend more than a grand on a grow tent. As long as you real in a state where marijuana cultivation is legal, you can purchase what you need on Amazon !

If you only want to grow a couple of plants, a 2 x 2 x 4 foot grow tent is ideal. There happens to be numerous grow tents fitting these dimensions for under $60. Once you add in the cost of a hydrometer

The larger the grow tent, the more you’ll need to spend on better and more powerful fans, lights, and other items. There are 5 x 4 x 6-foot tents available for under $200. However, you will have to pay hundreds of dollars to get the best lighting so the total could run to almost $1, 000. On the plus side, you would only need to grow more than five ounces a year to justify the cost ( depending on where you live ), but only if you discount the time you spend on your garden.

Depending on what you’re trying to achieve regarding yield, setting up the space is as easy as placing a small grow tent in a closet. If you’re a first-time grower, we recommend starting small because it is less expensive and time-consuming. Also, it is far easier to monitor two plants than twelve.

Even though you will doubtless put heart and soul into your project, new cannabis growers will inevitably lose a few plants to disease and pests. When designing your grow space, take into account lighting, fans, ducting, and growing medium. As a marijuana plant can triple in size by the time it reaches the early flowering stage, make sure there is lots of room left for you to work.

Ideally, you will have a tent, closet, or cabinet because you can check and feed your plants by taking them out, and return them when you’re done. Make sure your grow room doesn’t have any light leaks. If your plants are exposed to light when they are supposed to be in complete darkness, they could become confused, and this will negatively impact your grow.

As an indoor grower, the quality and quantity of light in the grow room has an enormous impact on how your plants will turn out. High-Intensity Discharge ( HID ) lights are used by a high percentage of growers because they are efficient and offer value for money. While LED lights are far more efficace, it can cost up to ten times as much for LEDs as an equivalent HID setup.

Metal Halide ( MH ) and High-Pressure Sodium ( HPS ) lights are the most common HID light variety. MH lights are best during the vegetative stage, while HPS is better for flowering. If you purchase HID lights, you need a ballast. Magnetic ballasts are relatively inexpensive, but high-quality web versions are a better option.

Fluorescent grow lights are a viable option for a very small grow room. They are up to 30% less efficient than HIDs, but they are less expensive and don’t need a cooling system. LED lights come in various packages ranging from shoddy garbage to outstanding full-spectrum alternatives. They are by far the most expensive option but they last longer, create less heat and use less electricity. There are also induction lights which are to find, expensive, and old-fashioned.

Fans are an essential aspect of any grow garden; Your Cheese strain won’t grow well without them ! Remember, your plants need CO2 to go through the process of photosynthesis effectively. When you place an exhaust fou near the top of your grow room, it removes warmer air and ensures the room’s temperature remains at optimum levels.

If you’re aching for a genuinely pungent marijuana strain, look no further than Cheese. It is believed to have been created in England in the 1980s and is a cross of a Skunk #1 phenotype and an Afghani indica. Buddha Seeds is a seller known for its outstanding Cheese strain which has among the best genetics of any available on the market. The grower uses old cheese genetics along with the Afghani indica.

Your lighting system will dictate the variétés of amateur ou amatrice you purchase. For instance, you will need at least one large passioné, or several medium-sized ones if you use an HID system because it produces a lot of heat. If you’re unsure as to the type of passioné you need, set up your lights in the grow room before starting your grow, and turn them on. Leave them on for a few hours and analyze how they affect the room.

As we mentioned above, Cheese is an excellent beginner’s strain, and you can make things even easier with automation. Even in a beginner’s setup, you will benefit from a 24-hour timer for the light and an adjustable thermostat switch for your fan system. When your plants are in the vegetative stage, they need at least 18 hours of light per day.

Once you believe the plants are ready to bloom, it is time to intensité them into flowering with a 12-12 light-dark cycle. As you need to switch the lights on and off at the same time each day, a timer is an essential purchase. A thermostat switch is also an excellent option because you can set the maximum desired temperature and plug it into your exhaust passioné.

Once the temperature hits the pre-set level, your fou switches on automatically to reduce the temperature by a few degrees. As well as keeping the grow room temperature in check, it also saves energy.

As Cheese is an indica, it errs towards the bushy side when you grow it. As a result, there is a risk of your crop developing bud rot or mold if exposed to excessive moisture. It is also important to consider trimming and pruning the plant if necessary. You can control the way in which Cheese grows by adopting the Screen of Green training method.

It is a simple low-stress training ( LST ) technique which involves using a screen. While the common LST method involves tying down the plant, SCROG requires a little patience. You use a screen to keep the plants in check. When the branches grow through the holes in the screen, tuck the branches back down. If you get it right, your plants should produce several colas instead of a single main one.

to be honest, Cheese grows well using either one. Soil is the traditional option and has been used successfully for thousands of years. As a beginner, it is okay to purchase premium-grade potting soil as long as there isn’t any chemical fertilizer inside it. Organic ‘super’ soil is among the best options money can buy. Once you learn more about soil, you can create your own using materials including worm castings, bat guano, and wood ash.

Hydroponic growing involves using something other than soil as a growing medium. Popular options include Rockwool and coco coir. If you use a hydroponic system, you are in complete control of your crop’s nutrient intake; not an ideal scenario for a novice grower.

You have to feed your plants a concentrated solution of mineral salt nutrients. Your Cheese plants will absorb the food faster than if you use soil which means quicker growth and greater yields. On the downside, you have to precise with this method of feeding because nutrient burn is possible.

There is also a slight difference in ideal pH levels for soil and hydroponics. Typically, when you grow any marijuana strain in soil, you need to keep the pH between 6. 0 and 6. 8. Hydroponically grown weed responds better to slightly more acidic conditions and has a broad range of 5. 5 to 6. 5. However, you will get better results if you keep the pH between 5. 5 and 5. 8.

Overall, Cheese doesn’t have any special feeding requirements. Focus on providing plenty of Nitrogen during the vegetative stage and reduce it in flowering. Other essential nutrients include Phosphorus, Potassium, Copper, Iron, Magnesium, Calcium, Manganese, and Sulfur.


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