Have you ever tried to "acquire" a taste? (Ie. spent time eating/imbibing something you didn't like at first to start to enjoy it.)
Couple examples from personal experience:
Spicy Food
I didn't like spicy food for a (relatively) long time until I was 25.
2/4 of my roommates did. We'd order two pizzas, one spicy and one not. But the asshats who liked spicy would eat half the non-spicy pizza first knowing the other one was safe from us.
Well... we'd see about that!
I bought a jar of pickled little yellow banana peppers. At first all I could manage was a tiny little bit of one. But I had that tiny little bite every evening, every day. Eventually my tolerance grew until I was eating a whole one, then multiples. In a few weeks I realized I was crunching through them and loving it. (Didn't love the first time I overindulged and found out what goes in can still burn going out, oof, lol.)
Beer
First time I had beer I did the movie-style stereotypical spit-take. Tasted like something I'd never want again. I drank when I was 18-19yrs old but it was usually Smirnoff Ice or some other "bitch-pop" as was said at the time by those around me.
When I was in my early 20s I supervised for a company that had us do a lot of traveling. Particularly three months of the year I was in a hotel more than at home.
There was a consistent crew of people who lived in a town nearby that I saw fairly frequently for those three months but not too often elsewise. As I said I was in my early 20s, 21-23ish. And they were in their late 20s to mid thirties.
They were inveterate drinkers, and they loved beer. And they undertook a self-imposed mission to teach me to love beer too. Them being older and me being impressionable, I went with it.
Every evening after work we'd hit up the local pub and I'd order three beers, based off their recommendations. One was an inveterate drinker as mentioned, the other a mid-thirties redheaded British woman I grew rather fond of and who was rather fond of me, along with some other crew. Basically, people who knew beer and in the case of the brit, someone who I would've listened to for a few reasons.
Didn't take too long but I certainly "acquired" a taste for it. Eventually acquiring my own preferences to the point I was recommending them ideas.
I found out that a lot of stuff I thought I didn't like was because it wasn't made very well
So many people hate vegetables because they were raised on bland and over cooked soggy plant matter.
Roasted veggies are so fucking good.
Personally, I also found that it's something you have to get used to. I used to barely eat greens and wouldn't feel terribly great, if I did.
Then, earlier this year, I spent a month eating lots of greens. I'm guessing my gut microbiome adjusted, because yeah, now I can eat a whole salad bowl for a meal and if I don't have greens at home for a few days, I will start to feel unwell.
I love boiled mushy Brussel sprouts way more than caramelized or roasted.
Opposite here, hated them mushy and one time I got some roasted and it was like a completely new vegetable!
Everyone can have their own preferences of course.
Yes for black coffee and tapioca pearls, as well as hot food because good lord the dopamine is so nice.
And in reverse I’ve conditioned myself to be disgusted by alcohol.
Like... all hot food?
Sorry, I mean like adding a ton of spices. Make my mouth fight for its life a bit before a ton of flavor. So good.
Oh yeah, probably should've been able to figure that one out on my own (although I've heard the opposite, where people don't like food that's supposed to be served hot once it's cooled off)
It’s perfectly valid to get confused there. Temperature does change how palatable some food is as well. Cold soup isn’t that awesome.
Yeah I hate the pearls, my wife loves them.
Black cofee can be really great from a good place. Mink Cafe was the best black coffee I've had, where milk took away from it.
I had almost the reverse with coffee. I always liked the smell of coffee but not really the taste. Then my family bought a Nespresso machine when i was in high school, and i started adding espresso shots to hot chocolate. Then i started occasionally making espresso shots and drinking them straight. Then several years later i found myself in a hotel for work, at 6am before a shift, and they automatically brought me black coffee. I took one sip and was like "oh i guess i like coffee now" and never looked back. Yep, regular old hotel breakfast coffee got me hooked.
I love the créme from Nespresso.
Bitterness in coffee comes from overextraction, acidity in coffee often comes from underextraction.
On top of that darker roasts tend to be more bitter, and lighter roasts tend to be more acidic.
The main problem is usually the wrong grind size and brew method.
Grinding the coffee too coarsely makes it hard to extract flavours, leading to underextraction (sourness). Grinding too finely makes it easier to extract flavours (both desirable and undesirable) leading to overextraction (bitterness)
Regular coffee makers, pour over, and espresso are all percolation brews. That means that the water flows through the coffee and extracts flavours while it does these kinds of brews can develop channels while the water flows through, which causes the water to overextract the coffee where the channel is, but underextract the rest of the coffee, which can lead to a brew that is at the same time sour (underextracted) and bitter (overextracted)
The other general method of brewing is immersion brewing. This is where the coffee and the water hangs around for a while during the brew, and is then strained away from each other. Good examples are French press, aeropress, siphon, and cold brew. Since these methods can't really develop channels, you don't have the same problem with over and underextraction, and therefore these methods are also much easier to "get right".
So if you want an easy method too get better tasting coffee, try a French press, and be careful grinding too finely. If there's a layer of silt at the bottom of your cup you are grinding too finely. Pregroud coffee is usually too fine for French press.
I had a similar journey.. adding a splash of coffee to my cream and sugar slurry 😂
What did it for me was experimenting with different beans, brewing methods, and grinding fineness/coarseness before finding a combo that tasted rather sweet on its own.
My new problem is that I don't enjoy coffee made elsewhere clownface.jpg
Try doing lattes then americano's with cream, then drop the cream. If you can do americano's it's a baby step above black coffee, and when you get a black coffee just accept that it's shittier than an Americano, but OK more or less.
What kind of coffee are you drinking? See if there's a local brand or cafe to try. Some coffee brands are usually much worse when they don't have additives to hide the flavor (ex, Starbucks)
I was having a crazy busy day of work and didn't have time to cream or sugar a coffee and developed a taste for it black right on the spot. It's just so earthy. I still drink things like a mocha (with extra shots) now and then but black drip is my go to.
Adding a little pinch of salt to black coffee helps with the taste! It's how I switched to drinking it black myself.
The quadfecta of disgusting foods that are commonly enjoyed are coffee, raw tomatos, peanut butter and pickles. For coffee, the smell is so gross. I'd rather be in a barn than a coffee shop. But l love tomato sauce and peanuts. Well peanuts by themselves and not mixed in anything like ice cream or candy bars.
What you're looking for is the super taster gene, read up on the Wikipedia article. I have it and agree coffee tastes like shit.
Fresh ground beans, ~93°C water, pour-over or immersion brewed. If the coffee tastes dirty, acrid and bitter, it's because it was poorly made or it had gone bad. It should be sweat and caramelly or chocolatey.
A lot like how rancid meat is often hidden by added spicy flavourings, bad coffee is hidden by added sweat flavourings.
Kombucha, the first couple bottles taste like fizzy vinegar, but then I got hooked on it. I was trying to get my gut microbes in a healthier zone.
I worked at a health food store in college. I thought the people who drank that stuff were nuts til enough vendors came by with free samples. Free shit to a college kid is irresistible. By the time I quit that job I was drinking 1 a day, sometimes more. Additionally, I preferred the weird multi green one to the fruity ones (those were for noobs obviously). I still grab one from time to time, but them not being 5 feet away from me 40 hours a week put a real damper on my consumption of them.
Ridiculously easy and cheap to make your own booch I'd you get the craving
I feel like it'd make my house smell awful tho
Pretty much just smells like vinegar
It is demanding in the long-term, in that a starter will live perpetually and as such you must produce the booch perpetually.
Like $1/10 minutes of input a month for infinite booch is a pretty sweet deal
I tried and failed with blue cheese.
Every year, I try again and fail a different way.
Blue cheese is best as an addition to something else, like on a burger or salad. By itself or on a cracker it can be very overwhelming because of the strong flavor.
If you tried it those kinds of ways then it might not be your thing.
One year, I tried different varieties. The next, I tried walnuts and honey.
Maybe 2026 will be the year of blue cheese burgers.
The first time I tried gorgonzola was on a buffalo chicken pizza at the pizza place I used to work at. They used franks wing sauce for the chicken. The vinagery spice mixed with the creamy funk of the gorgonzola is amazing to my taste buds. (Which is weird because I am generally a picky eater and it sounds like something I would hate) So maybe try it with chicken wings or on a buffalo chicken pizza.
Yeah, the buffalo chicken pizza at my old job was on point. I still don't mess with blue cheese really. Even with actual buffalo wings. I think the fact that it was melted into the regular pizza cheese helped..
Same here. I'm not a very picky eater at all, but I can't seem to eat blue cheese and it's not for lack of trying.
Not that you *have * to succeed — but have you tried it with honey and apples?
Not yet, but it sounds like a promising strat.
Tried and succeeded: Guinness. Nom nom nom.
Tried and failed: black tea and black coffee
Funnily enough, Guinness was the first beer I ever liked, and I liked it first try. I greatly dislike most other beers. Which makes sense to me, given that most people who like other beers can’t stand Guinness.
Coffee is another example I could go into actually. Did not like it the first time I tried it. "Acquired" a taste for it too, given my grandmother owned a café that I'd eventually work in, lol. That was fairly easy.
But I also eventually tried to acquire a taste for black coffee too. Succeeded in the sense I can have it and don't hate it, but failed in the sense that I now know I vastly prefer my coffee with a bit of sugar a lot of cream.
Still, was informative. (I'm a 'texture' kind of person more than flavour and I like that creamy texture.)
Most days now I mix instant coffee with hot chocolate and cream in the mornings for a pseudo-mocha that's quick and easy. Can't be arsed to brew it. (Most days.)
Might try that last one. Definitely sounds interesting.
Happy Christmas!
Yes. I tried mangoes every year untill I liked them, avocado too. Raw tomatoes I keep trying, can tolerate, can't like.
Last year I made a deal with my coworker, who is a wine person but such a picky eater he went to Japan and just ate chicken tenders, same in the middle east. I told him if he honestly tried eating new foods I would try wines. He found some foods he likes, and I found I like dry elegant white wines (nothing sweet) and most wines made of Nebbiolo grapes, like instead of just sort of holding my nose and tolerating them, I can affirmatively like them .
I truly believe a wide palate is a positive quality, I gave my kids lots of different tasting foods when they were little and that helped them to enjoy more flavors. I think technically I'm picky (have strong likes and dislikes) but like so, so many foods it's not limiting. And yes, I do try to like some of the foods I don't.
Honestly, I always believed that if people like something, it’s “like-able” for anyone. It’s just a matter of understanding why and putting yourself in the shoes of the people that do like it.
So many many things that I at first didn’t understand or like, I tried hard to understand better and like as well.
From music, to food, to movies etc.
“Taste” is something that you build. It’s critically engaging with everything, and trying to understand it as best you can.
I like your general idea. My girlfriend however has the coriander soap gene and a horrid distaste for artificial sweeteners. She can taste trace amounts and she describes it as vitriol.
Ah yeah well, that kind of stuff aside of course. But dude, my grandpa also has the soap taste gene, and he started growing coriander and eating it and now he loves it. Idk if he likes the taste of soap now, or the taste itself changed. But he eats coriander all the time now.
I don't have the soap gene, but have the same issues with artificial sweeteners. I don't understand how anyone can be fooled by them, they taste horrible.
100% agree with this, to the point that if you haven't taught your child to eat all the common vegetables by the time they enter the real world, you have failed as a parent.
I feel such strong second-hand embarrassment when somebody has to excuse "I don't like onions" (like wtf onions is THE number 1 vegetable) or tomatoes or something.
I will admit to have shamed my girlfriend about not liking celery until she ate it daily for a week to learn. Now her favorite drink is bloody mary because of the free celery snack.
I've tried so hard with celery and onions. Turns out I like the flavors just fine, it's the textures I can't handle. So I just have to chop them up into the tiniest pieces so they don't squeak when I bite down. Food shouldn't squeak when I bite down.
The cheese curds in poutine must squeek when you bite down.
Haahaha, ew, no! J/k, thanks for letting me know something I should never try 😂💜
I prefer them melty from the fries / gravy. I hate when it's just a hunk of unmelted ass cheese.
Some melted, some hunk of unmelted ass cheese is the way to go.
I still barely fuck with raw onions, but grilled onions are great, and were the gateway drug to my appreciation for Onions in general. When I was a kid, I'd pick them out of everything. Had a burger unknowingly with grilled onions. Shit changed my life. Started to appreciate the flavor and even incorporate it into my cooking. Now, most things I cook have onions in them in some way, shape or form.
Hmmm. Do they still squeak like a mouse tho? 😂
A squeaky onion is an undercooked onion imo, same for celery and carrots. I give those vegetables a big headstart on everything else. They're basically impossible to overcook and their best flavors come out when they're soft through and through.
For sure! I can handle them cut up small and cooked forever, but it took a lot of willpower on my part to get to that point 😂
I love onions and prefer raw onions on burgers and sandwiches. I usually snack on them when I'm cutting the onion. But I absolutely can't stand raw tomatos or pickles.
Onions can have all kinds of textures and tastes depending on the type, condition and cooking method you use. Try raw red onions in a salad or caramelized for half an hour to put on a burger. Also I suggest removing the first layer (after the skin) as it's often tougher than the rest.
Agree with beer. Now I'm slightly snobbish about beer, but it's still generally not my favorite. Stella Midnight Lager and Yeungling Black & Tan are really good though.
I used to have to drink hard stuff to get drunk enough not to taste the beer. But eventually I got there.
Other than that... not really. When I was growing up, I hated tomatoes and onions. In the army, calories were calories. Throw everything on that salad. Now I like them. But it wasn't really voluntary and I didn't set out with that goal.
Same, beer. Although once I took to it, it became my favorite. I decided I was going to learn to like it for social reasons; if you're going to bars, it's just easier and more economical to get some beer on draft. So I attended a monthly beer tour at a local brewery that also owned a restaurant. They toured their brewery, gave samples of all their beers along with whatever seasonals they were making. Then they did appetizers with beer pairings that they loved that may not have been their own. At some point, a flip just switched and I learned to love it, and not just as an easy cheap choice when going out.
It actually turned out to be my favourite form of liquor now.
Never would've guessed I'd turn into a bit of a beer snob given that first ridiculous spit-take, but here I am craving witbeirs, hefeweizens, wheat ales, lambics, refermented, Trappist, or my biggest weakness, particularly good sour beers like tart fruit or a Flanders red or even a dark sour that's one of the best beers I've ever had. (Commensurately has one of the best beer labels I've ever seen.)
If you like Guinness at all, try Left Hand's Milk Stout
Wine. I've never been much of a wine person, and I prefer beer with my food, but at some restaurants and events, the food is usually paired well with a wine. Because of this I tried to actually like it, and I am now at the point where I can enjoy white wine that isn't too sweet.
When I started college, I still had somewhat of a picky palette. Would pick a lot off my meals and stick to safer foods. My partner at the time started coercing me to try foods or ingredients I didn't like, for example sliced raw tomato on a deli sandwich. This ended up working very well for many things: tomato, broccoli, cauliflower, pineapple, and a few others. This could've been attributed to me "growing up" or finally being exposed to better preparations than what I had before college, but I like to think she had the largest influence.
The only one that wouldn't work is pickles. Couldn't stand them despite liking cucumbers and vinegar. For all other foods, I'd forcibly eat them until one day I'd form a "craving", somewhat Stockholm syndrome-ing myself. Pickles never worked. At least, not for 9 years from when this venture began. During this past August, while grocery shopping I finally got my craving so I bought a jar and finished it within 2 days.
Next up, maybe red wine or beer.
I drank coffee with creamer and sweetener for about a decade before I decided to try it black. Effectively all coffee from a Keurig machine so not high quality, which could've made it take longer.
I didn't wean myself I to it I just sat down one morning with it black and started drinking sip by sip. It sucked. Every sip was terrible, but I kept going. I did that every morning, and sometimes had a cup of decaf later in the day because more exposure can only be better.
The only time it wasn't really awful was if I was having something sweet with it, like a doughnut or pancake with syrup or cinnamon roll. Of course this applies more to the evening bonus decaf cup than breakfast but either way it sucked.
After a month of this I thought to myself, "I've kept this up for a while. I should treat myself and have my regular cup today with creamer and sweetner." I tried it. I absolutely hated it.
After a month my palette had changed so much that creamer tasted like syrupy awfulness, despite that being mandatory for so long. I poured it out and tried it with just sweetener, and hated that too. After a month I didn't enjoy black coffee yet, I just stomached it, but I definitely couldn't drink it any other way by that point.
By two weeks later (1.5 months total) I could enjoy it. Good diner coffee I like much better than the low quality cheap stuff I have at home, but regardless I can't drink coffee any other way now.
Then a year or so later I proceeded to stop drinking coffee because I decided to stop having caffeine at all and unless a place has really good decaf coffee there's no point in drinking bad coffee if not as a caffeine delivery mechanism.
So I just drink water now, but it was enlightening to forcefully change my own palette.
Bud Ice. It's $1 a can of 5.5% beer and I'm in poverty. Gotta drink something, so I made myself tolerate the cheapest.
Nah
Dude, just drink whiskey. A 1.5 oz spirit at 90 proof (45% ABV) is roughly the same amount of alcohol as a 12 oz can of 5.6% beer.
A 750 ml bottle of whiskey is about 16, maybe 17 1.5 oz glasses. So basically any liquor/spirit that's cheaper than $17 for a 90 proof bottle, or like $15 for an 80 proof bottle, is a better alcohol per dollar value than Bud Ice at $1/can.
you know there's sites that track abv/$ cost for the real alcoholics out there, right?
if the purpose is to get drunk then abv/cost is the only thing that matters
Isn't cough medicine more cost effective per alcohol percentage? That's what I remember the alcoholics drinking when I was younger.
I worked very hard to like beer when I was in high school. It didn't help that I was "borrowing" warm Old Milwaukee from my dad's case in the basement.
Quite a few!
I did it with black licorice. We were on a road trip and it was the only snack we had left
Ugh, never could try it. Maybe I need to be in a situation where I'm lost in the woods and it's the only food left, I'll try to remember that next time.
Coconut water. I didn’t care for the taste but liked its ability to hydrate. Just kept drinking until now I sorta enjoy the taste. Has to be chilled though. Warm coconut water is nope.
I find that a lot of 'acquired' tastes have a lot to do with one of two time based things:
Time itself, ages your palate and allows you to enjoy more nuanced tastes as it ages and changes.
As well as
Your palate being able to take food over time and the human brain numbs that which offends so you can enjoy what's left.
And presence of the super taster gene
Bourbon/scotch, but a bigger problem is that most is made poorly
Over the past year I used less sugar in my coffee until I could just drink it black.
Music fan here. Pretty eclectic but mostly leaning towards metal and prog. The melodic kind.
Currently experimenting with deathcore like Lorna shore and stuff. Just to see what the fuss is about and if I can find something beautiful in it.
Do you like bands that you need to acquire the ability to read their names on event posters?
I'm into hardcore and metalcore mainly. I started listening as a kid a bit ironically: it was loud, offensive sounding, and I was an idiot who sometimes sought attention. Fast forward and I really fell in love with it. I like screaming, although not all screaming. But Josh Scogin and Keith Buckley kinda opened the doors for me, and they were two of the best for sure.
I’m also into metalcore! Love that stuff although I do agree that not all screaming is good. So generally I lean to the more melodic tracks. Thanks for the tip! I’ll check Josh and Keith out! Have you heard of Enter Shikari? I really really love that band although they’re not really metalcore. More genre bending.
I definitely remember Enter Shikari. I feel like I still am in into the offshoot of their genre, bands like Dwellings, Ben Quad, Hail the Sun, just guitar heavy, melodic, progressive stuff. They're all kind of offshoots of emo while also being post hardcore in the vein of DGD and that whole swancore movement. And Hail the Sun don't really deserve to be lumped in, Donovan is a crazy talented musician and has certainly pioneered the genre on his own.
Coffee and beer, my two favorite drinks
Campari
That's a good one. The Italian butter is most definitely an acquired taste for me as well. I think you can toss many alcohols in general here, but this one for sure stands out.
I liked coffee, beer and spicy food right from the first time I tried them.
Anchovies were a personal challenge that I undertook - putanesca pasta was fine but the first time I tried them on pizza I thought they were unbearable. Over the decades I might get one anchovie pizza a year and each time I found them more palatable, but it was a bit of an exercise in willpower. Recently, it has paid off and I've found that I love them. Many pizzeria's don't offer them because they are so unpopular but if I get the chance I'll eat them; has displaced peperoni as my favourite topping.
Unsweetened yoghurt. I wanted to reduce the amount of sugar I take, then doing keto I also avoided artificial sweeteners too.
What at first I had to force myself a little turned to be my preferred type.
By accident I recently bought a pack of sweetened yoghurts, I found it disgusting, too sweet.
With coffee it’s the same (the one it is not properly done, like from capsules or vending machines), I stopped adding artificial sweeteners too during keto, now doesn’t matter how awful the coffee at the office is, I find it worse when sweetened.
Rice, ground beef, bananas, papaya
This is some list you got.
My wife has been trying to convince me that broccoli tastes great for years now... My mind hasn't changed. Maybe the best tasting things have to be had in moderation and the blandest, most insipid things can be consumed basically whenever for a reason? I'd rather accept that than being gaslit, as if my tongue didn't know better! 😅
It might genuinely taste different to you, and not just be a matter of preferences. There's gene variations that alter the taste: https://www.bbc.com/news/health-50387126
Broccoli tastes great and smells kinda weird
Honestly, different strokes for different folks, but I always want to know if people tried broccoli roasted with oil, salt, pepper, paprika and garlic powder before solidifying this opinion.
Blanched/boiled broccoli is meh at best, and I've met folks who have never had it prepared any other way. And raw definitely isn't for everyone (I like it but could see how others wouldn't).
How do you guys prepare it? If broccoli is a side, I roast with evoo salt and pepper. In a pasta dish it gets blanched and just kinda takes on the flavor of the dish. I'll steam it if we're making Chinese food, and then toss it in the fish soy myrin concoction.
I tried to prepare brussels sprouts in different ways but it just tastes like ass.
Thanks I’ll try that!
the key to brussels is to get them as fresh as possible. if you can grow them, that’s the best. the are sweet and not bitter.
I admit I mostly tried with frozen ones. Thanks!
Yes, with just about everything I eat and now I'm ok with most everything.
As a kid, I thought nearly everything tasted bad: cucumbers, mustard, relish, mushrooms, onions, peppers, different types of cheese, stewed tomatoes, roasted carrots, roasted potatoes, etc etc etc.
As a young adult, I tried some things for the first time and hated them at first brush (for instance, avocado, which was so rich tasting to me at first that it almost triggered my gag reflex). I kept going and got over it.
Nowadays, everything I order I do so without having the chef hold a damned thing.
I've learned that in isolation, many things taste pretty overpowering, but with proper preparation and seasoning most things can be part of a delicious dish.
Olives. I've really learned to like the ones at the local Portuguese restaurant that they cure themselves, and serve with crusty bread that you dip in olive oil and vinegar. My friend also marinated olives herself with this insanely good olive oil and herb mix.
Yes, those squishy store bought olives in oil are not nice. It's a bad taste bomb for me. But I loooove the firm and salty olives in Spain and Greece.
I couldn't stomach the taste of whiskey for years but I had friends who were really into craft stuff and I felt like I was missing out so I found something that was basically vanilla extract and learned how to enjoy other whiskeys from there. Now I'm a big fan
There's a dude on TikTok that tries canned fishes and he makes it looks SOOO tempting, but im not falling for it! He's cracking away at me tho.
Playing guitar.
I’ve been a career bassist for over 30 years. Session/stage/etc…. Though I’m fairly proficient on a guitar, I could never get the taste for it. I have no idea while, but it’s boring to me.
Don’t misunderstand. My favorite of all time musician is a guitarist (David Gilmour) and I respect the hell out of the craft. I just don’t see the appeal in playing one.
Death metal.
Got threatened to never listen to that "horrible noise with unintelligible noise", and got told how the musicians of the bands are all "drug addicts" (by someone who really liked to drink, especially to meds, then got brain cancer). While I still don't like more popular bands like Cannibal Corpse for the most part, I now have a lot of favorites.
Had a similar thing with electronic music. First got into industrial music (without the metal part), then various online trends, then realized that the kind of "techno" I liked as a preteen was drum'n'bass and goa trance, while I still absolutely despise the "Hungarian pop trance" or whatever the others wanted me to listen to, to the point it first made me to seek out 80's music at first, then whatever non-death metal metal I could find.
I'm going to go with drugs here, never did any until I was older
Weed: always disgusted by smoking and the smell/taste until the rise of weed vapes that are nearly odorless and flavorless (hellavated) and now I'm trying to take a break because I became a habitual enjoyer. I felt really cheated that everyone kept saying it made movies funnier and food taste better but nobody really emphasized just how incredibly explosive it can make your sex life.
MDMA: I thought this was "hard drugs" and actively avoided it until I met a bunch of well off, attractive, and reasonable adults who had their shit together. Went from completely avoiding to conessiour over the course of a couple years.
Psychedelics: I used to be pretty scared of these and believed a little bit of the narrative that you used to hear about people jumping out windows or having their mind break or whatever. Then I became so incredibly depressed in my life that I was starting to ideate on suicide and finally I said fuck it and turned to mushrooms. It completely cured my depression and existential dread and I'm just so very grateful for how everything turned out. My entire life is definitely 100% better after making that important choice. Now I have a whole range of experiences with DMT and acid and the like.
Capitalism.