call me old fashioned .....but i have been called worse .......listen fools ......there are only two kinds of human beings ....males and females ..........i pride myself on not having kids after growing up .......and seeing my sisters kid ruin and wreck my parent's house .......the planet is inhabited by almost 8 billion people because of male and females ........ and a smattering of a few test tube fuckers ........but that's because they were male sperm and female egg /........this non sexual ......non binary .....i am not gender bullshit ....its all in the head ......whether you like it or not ......you are born with the help of sperm and eggs ....fucking dumbass .......this non binary horse shite .......is learned from school ...internet ...we never had this nonsense before internet and of course the shite pile of humans facebook ...full of these idiots spreading a leftist mentality .....today's parents are weak and uneducated on the reality of life .......its a fact jack ...whether you like the truth or not .....if you cannot understand how 8 billion .......people make babies your a fucking moronic servile ass plug.....so we will be making babies in jars .........for the reason scientists are fucking with the DNA .........bible ......and messing with the human shit ......now they will have babies born in factories............ if they have not already done this .....with the amount of shit that's going on ....... i am so glad i never had kids .....the shit you have to put up with when you have kids is not worth it .....all parents will tell you it is ..........but deep down if they could do it again they would do it different .....you have no idea how many people have told me ......if they had to do it all over again......... they would not have kids .......but of course their wives or husbands were not there ............pussies ....
All i know ........is there are male and female who make babies ......... unless you know otherwise .......but you might wanna stop snorting that shit ..........
A chef changed the name of his restaurant from his nonbinary child's deadname to their current name — and business is booming
Story by email@example.com (Erin Snodgrass) • Saturday
Photos: See inside the San Francisco dog cafe serving seven-course meals with blue spirulina cake and chaga mushroom soup
Dogue is a dog-food brand that offers pastries and five- to seven-course meals at its 'pawtisserie' in San Francisco.
Co-founder and owner Rahmi Massarweh is a chef classically trained in French cuisine.
Menu items like its 'dogguccino' and its 'petit gateaus' cost anywhere from $2.50 to $95.
How much do you love your dog? More people have Googled "Is my dog happy?" than "Is my kid happy?," according to Psychology Today. And in San Francisco, studies have found that there are more dogs than children. So naturally, it'd make sense to start having proper dining options for canines, right?
Rahmi Massarweh, a classically French trained chef opened Dogue (pronounced like "rogue''), a dog-food brand serving food and meals out of a cafe in San Francisco last month with his wife, Alejandra. Menu-item prices range from $2.50 to $95.
When Massarweh exited the demanding culinary world in 2015 — one of the toughest choices of his life — he left a successful career as an executive chef, and decided to rededicate his life to his wife and family.
"My in-laws were gracious enough to allow us to stay in their small, tiny little basement and gave us a suggestion of offering dog walking, just to make a little bit of pocket change," Massarweh told Insider.
During this time, Massarweh continued feeding fresh foods to his mastiff. Everywhere he went with Grizzly, he got compliments about his dog's health and demeanor. Massarweh thought he had something here and opened a dog daycare with his wife.
"While operating the daycare, we started to get more inquiries about our dog food," Massarweh. "I'll never forget the very first client who asked us to make food for their dog."
This dog was a 12-year-old golden retriever who was diagnosed with cancer and given only two months to live. Massarweh's wife insisted he prepare meals for the terminally ill dog.
"At first, I wasn't too thrilled about making food because I had just left a career in the restaurant industry," Massarweh said.
Massarweh said one week went by, then two weeks, and two years later, the golden retriever was still living. In 2015, couple started offering small batch, artisanal meals for their clients.
"The only change was adding fresh food to her diet," Massarweh said. "That's where we fully started making the commitment to offering this."
Chef Dave Heide loves food and loves his "kiddos."
The Wisconsin chef and father of three opened his first restaurant fifteen years ago, a fine dining establishment affectionately named for his first child.
When two more children came along in subsequent years, the restaurateur opened two new food endeavors, one for each kid: There was Charlie's on Main in honor of his second child, and Little John's, a nonprofit food kitchen named for Heide's youngest.
"The thing that makes me happy is making other people happy," Heide, 42, said of both his culinary career and life approach. "I think food is love."
So, when Heide's eldest child, Ollie, 16, came out as nonbinary nearly two years ago, Heide told Insider he and his wife reacted with nothing but love and support. There would be no queer, familial strife for Ollie, who uses both he/him and they/them pronouns.
But looming over Ollie's joyful announcement was his dad's first restaurant, the establishment that still proudly bore Ollie's birth name, known as a "deadname" in the LGBTQ community.
Ollie originally told his parents that he didn't mind the ongoing presence of his deadname donning the restaurant, Heide said. But the chef soon discovered that "it was really making [Ollie] sad, getting deadnamed every day, seeing the name on the building I went to work at," Heide told Insider.
It took Heide and his family less than a month to decide: The restaurant and the name it wore had to go.
Heide, a well-known figure in the Madison community, quickly announced via social media the restaurant was on the outs, sharing Ollie's coming out story in the process. He told Insider several people reached out to him asking why he would give up his long-held business for a name change. Keep the old restaurant and open up a new one honoring Ollie, they suggested.
Heide had no patience for such ideas.
"Do you think I give a crap about my old brand compared to my kiddo and their mental health?" he said.
But more than anything, the community responded with an outpouring of positivity and support for both father and child, Heide said. "For every one, ugly, horrible human out there, there were 75 or 100 people reaching out."
Ollie and his dad took their story public, jointly writing a column about their experience entitled "The Recipe for Unconditional Support" in a local LGBTQ outlet.
The piece sparked a flood of responses. Heide's inbox was full of supportive messages from other trans and nonbinary kids thanking Ollie for his courage and visibility. Meanwhile, Heide was fielding an influx of questions from parents seeking support and guidance in handling their own children's coming out, he said.
"The best thing for Ollie was they got to see so many messages from kids thanking them for being brave," Heide said.
For nine months, Heide and his team worked to create a new restaurant for both Ollie and his second child, Charlie. The COVID-19 pandemic forced Heide to shut down his second restaurant, Charlie's on Main, but the finality of two business endeavors actually offered the chef an opportunity to try something new.
Heide split the site of his first restaurant down the middle to encompass both new establishments. On one side sits Ollie's Madison, while next door will be St. Charles Station, a farm-to-table restaurant set to open in the new year.
Since Ollie's on Madison was a celebration of Ollie, he got input on nearly every part of the restaurant, Heide said. Ollie chose 23 different shades of paint for the rainbow adorning the ceiling; he also helped with the construction and had a heavy influence on the menu.
"We took all of Ollie's favorite foods and amplified them," Heide said of the menu, which features everything from Detroit-style pizza, to smash burgers and mac n' cheese.
The new restaurant opened its doors only three weeks ago, and business has been booming, Heide said.
"It's been incredible and we literally haven't even advertised yet," he told Insider. We're doing just as much in sales as when it was the whole restaurant before."
But the support Heide and his family have received isn't exclusively food-focused. Several customers have come to share words of encouragement and gratitude for Ollie and his dad.
"It's great to hear all these people who knew Ollie growing up and have them come out to say 'you're seen and heard.' It's really beautiful," Heide said.
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