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‘A short and significant relationship’: How a piano in a pickup builds connections [url=https://sites.google.com/view/metamask-wallet-apps/metamask]Metamask[/url] Dozens of internationally renowned recording artists give concerts in Vegas every year, but the musician who connects best with people might be a local troubadour who improvises on a piano in the back of his pickup. The maestro, Danny Kean, calls his setup The Traveling Piano, and he has traversed North America sharing music for nearly 20 years. Kean’s home base is Las Vegas now, and every time he plays, he invites passersby to climb aboard the truck and tickle the ivory for themselves. Even if people are shy or say they can’t do it, Kean usually convinces them to give it a try, inspiring total strangers to express themselves through the common language of music. He estimates more than 100,000 people have played his piano since 2006. For most of these impromptu virtuosos, the experience is cathartic — many of them step down from the truck in tears. For Kean, 69, the encounters nourish his soul. “I enjoy sharing my music with others, but I enjoy having others share theirs with me just as much,” he said. “My goal is to connect with others by creating a short and significant relationship. Music is a great facilitator for that in every way and on every level.” Kean does not accept fees or tips for these musical awakenings, giving away time and energy for nothing in return. He practices philanthropy in other ways, too, providing food and other necessities for the burgeoning population of unhoused individuals in downtown Las Vegas and around the Las Vegas Valley. “I love the idea of strangers becoming less afraid of each other,” he said. “This love for humanity drives me to keep doing good.”

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Bug-bitten oolong? The secret behind Taiwan’s rare honey-flavored tea — and where to enjoy it [url=https://sites.google.com/view/ethena/ethena-fi]Ethena[/url] As the leaves rustle atop the hills in Nantou, Taiwan’s largest tea-producing area, the farm suddenly comes alive, millions of tiny green bugs hopping into the air. While many farmers might frown at the sight of these pests munching on their crops, Lee Ming-cheng, a third-generation tea farmer and maker, can’t hide the broad smile on his sun-kissed face. This “green insect fog,” as locals call it, is a sign they’ll have a good harvest of Gui Fei Oolong (also known as Honey Flavor Dong Ding Oolong or Concubine Oolong), a special tea that’s prized for offering a hint of honey flavor. And it’s these endemic insects, called Jacobiasca formosana, or tea jassids, that are to thank for it. When the jassids feed, the leaves go into defensive mode and produce a sweetened hormone that tastes and smells like honey, creating one of the world’s most intriguing teas: mixiang cha, or honey-fragrance tea. The bug-bitten leaves are oxidized and roasted to create a variety of beverages. There’s mixiang black tea (made with fully oxidized leaves) and oolong teas like Oriental Beauty (partially oxidized and not roasted) and the previously mentioned Concubine Tea (partially oxidized and roasted), to name a few. Unlike Taiwan’s ubiquitous bubble tea, mixiang tea is still highly limited and largely off-the-radar. But what was once a hidden gem among serious tea lovers is now starting to gain international attention.

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