All Access with Travis Rogers By Travis Rogers Hi, I'm Travis Rogers and this is All Access - a guide through electronic music's dynamic world. Using my experience, we'll navigate this industry, fostering collaboration and growth. Let's demystify music together. ncG1vNJzZmirpZfAta3CpGWcp51kjbW%2BwK%2BgrKqXp8A%3D

Well there are two truisms (I'll let you be the judge on whether or not they're trite) that are rolling around a lot in my mind lately. One is an internet that says - "there's two ways to look at "no one gives a shit!" - one is a yellow, smiley happy guy jumping for joy, the other is a glum blue guy with a dejected look on his face.

As a frequent diner in the North Carolina mountains, I have found that trout is on many menus and is usually a good bet if you like this freshwater, not-fishy fish that is kin to the salmon. In these parts, it’s likely to be very fresh, not frozen, and locally sourced from commercial farms nearby. Smoked trout is also presented as a tasty ingredient in dips and appetizer plates at better restaurants.

I’m Jefferson Graham with the Saturday edition of the PhotowalksTV newsletter: smartphone photo tips meets tech meets travel. The newsletter is a free publication, but I encourage you to show your support with a paid subscription. Get 20% off for 1 year ncG1vNJzZmiilZuzpr7SqKWgqpGdrq560q6ZrKyRmLhvr86mZqlnpKq%2Fr3nOp2StoJWosm60yJ2bnqZdnr2pu82eZKmqn2KwornEq5g%3D

If you are like me, when October comes around your thoughts turn to a festering pile of macabre viscera teeming with writhing eldritch creatures that burst forth from the rot of your mind to gibber their terrifying oaths of the damned! That is, you think about horror. Horror is a genre that fascinates me, in part for its duality. It’s the genre of cheap schlocky gore as well as the home of philosophical debates about how to best guide readers to encounters with the sublime.