August: Fill & Download for Free

It really depends on a lot of things. I have never lived in Cleveland, so I don’t have first-hand experience on the benefits of the city, but I am generally aware of the climate. For me, Cincinnati would be better because the weather is more to my comfort. I don’t love the lake effect snow and the generally colder winters that you would experience in Cleveland. I don’t mind too terribly that it gets cold and snowy in Cincinnati; but I like that neither tend to last very long. I enjoy the moderate spring/fall and even like the heat of the summer in August. I’m a fan of the rolling hills in Cincinnati.I enjoy places like the Smoky Mountains in TN, or Brown County, IN. Both are much closer to Cincinnati than they are to Cleveland; and I don’t love being in the car for long periods of time.I’m sure that you can find similar areas near Cleveland, but within 20 minutes in any direction from Cincinnati, you can live “in the country”. I actually lived in a city northwest of Cincinnati that only has 10,000 people. It’s safe, quiet, small, and you can head down to the city for anything that interests you (sports, arts, concerts, etc).

Grapes have been cultivated domestically for thousands of years, a trade that started in the Middle East in areas including Israel, Cyprus, Egypt, Iran and Turkey, to name a few. Another fun fact: According to the Food and Agriculture Organization, the world uses 70 percent of the grapes grown to make wine. And while an estimated 10,000 types of grapes exist in the Vitaceae family, only around 1,300 of these are used in winemaking. But even if you make vino out of the fruit, that doesn’t discount them from being a tasty, healthy snack option with limitless potential.“Wine grapes are smaller than table grapes and have many seeds in them,” says Peter Becraft, winemaker at Anthony Road in the Finger Lakes region of New York. “That doesn’t mean that you can’t enjoy them on their own or use them in making jam.”In the United States, these berries (yup, they’re berries) are the sixth-largest crop. All 50 states produce the fruit, with California, Washington and New York taking the lead. According to the National Agricultural Statistics Service, the U.S. had approximately 1,049,600 acres of grape-growing land in 2014, and harvested more than 7 million tons of the fruit.Frankly, it’s overwhelming when you start to think about all the grapes out there. To get you started on your next grape adventure, check out the profiles of these 15 popular varietals. To keep it simple, we separated them by red and white. You may already be familiar with some, while others sound like they were concocted in a fantasy novel, but all are edible and delicious.RED GRAPES1. Moon DropsMoon Drop grapes on the vine. You may have also seen a related varietal called Witch Fingers.Just this year this elongated purple-skinned grape made its way to markets, and boy are we happy it did. The person to thank for this variety is Dr. David Cain, a plant breeder and scientist who works for the grape-growing company Grapery, developing new types. He has been working on the Moon Drop for about 15 years, cultivating the plant from a Middle Eastern sample. No, it’s not a GMO fruit; Cain practices old-school plant breeding, which is why it took so long to develop this novelty.Characteristics: Finger-like shape with dark purple, almost black skin. The flesh is firm and crunchy, giving this variety a nice snap that also helps it maintain in the refrigerator for days. It’s sweet, but not too sugary, and tastes a little like grape jelly.Where they grow: Central CaliforniaSeason: Late July to late September2. ConcordThis cultivar was developed by Boston native Ephraim Wales Bull in 1849 in a small farmstead outside of Concord, Massachusetts. Bull started selling the grapes in 1854, and since then they have remained one of the most widely used fruits in the country. The famous juice we know so well appeared shortly after in 1989 thanks to New Jersey dentist Thomas Welch. This beverage remains 100 percent pure grape juice — that jammy sweetness comes solely from the fruit.Characteristics: If you have ever had Welch’s classic grape juice, then you know exactly what the Concord tastes like. Bright, sweet and full of that signature dark grape flavor. In the early fall, you might see these perfect blue-purple orbs popping up in the farmers’ market. They have easy-to-peel skins and large seeds. As an added bonus, they smell fantastic!Where they grow: The Finger Lakes region in New York, Yakima Valley in Washington, Michigan and Lake OntarioSeason: August to September3. Pinot NoirBelieve it or not, your favorite bottle of bubbly may come from one of these purple bunches.Classically this grape is used to make wine, and though the Burgundy region in France popularized it, growers all over the world now cultivate this vine. Lately, good samples are coming out of the Willamette Valley in Oregon and the Russian River Valley in Sonoma County, California. You also find this grape in sparkling wines, namely champagne (more on champagne grapes later).Characteristics: You find this thin-skinned vitis vinifera in tight clumps of deep purple fruits. “Pinot noir has flavors and aromas of ripe cherry, wild strawberry, earthiness and caramel,” says Dreaming Tree winemaker Sean McKenzie. This is the profile you find in both the raw fruit and wine, which is why these grapes have such a following. You may also detect rose, black cherry and currents.Where they grow: All over the world but mainly in France, Oregon, New Zealand and CaliforniaSeason: August to September4. LembergerAlso known by the equally awesome name blaufränkisch, this grape is used for making dark, tannic wines with subtle spice notes. Originally this early-budding varietal grew in the Württemberg wine region of Germany, but in the last few decades the Finger Lakes of New York and the Okanagan Valley in British Columbia have been having a lot of luck with the vines.Characteristics: The plump grapes have a dusty blue color with a tannic berry essence. If you peel the skin back, you get more sweet, dark fruit flavors. Notes of pepper tend to come out in the grape, especially when made into wine.Where they grow: Germany, Austria, Canada and New YorkSeason: August to September5. Sweet JubileeLooking for an extra-large, extra-grapey grape? Look no further than tight clusters of Sweet Jubilees.This grape hails from the Grapery’s Flavor Promise series, and made the scene in 2012. It’s one of the seeded varietals they grow, but proves so big you can cut it like an apple and just pop those suckers out. Eat them raw, sliced on a peanut butter sandwich or lightly grilled to give your salad a fruity, smoky kick.Characteristics: You will know these grapes by the large black ovals that make up a bunch. They are sweet and firm with a clean grape flavor.Where they grow: Central CaliforniaSeason: Mid-August to early September6. ValiantIt can’t be easy to cultivate grapes in Alaska, but thanks to its durability in freezing temperatures and harsher soil conditions, the fast-growing valiant does quite well there. These large blue grapes are used for juicing, jams and as a table grape, though they can be on the sweeter (almost sugary) side.Characteristics: These cold-weather beauties taste a lot like Concords, and have an easy-to-remove skin and high-sugar flesh. They’re larger than the average table grape and aren’t as astringent.Where they grow: Alaska, CanadaSeason: Late August to September7. ChampagneNo, this isn’t the grape that the French make sparkling wine out of, though we understand how that might be confusing. Actually, this teeny-tiny grape’s official name is the Zante currant (though it’s not technically a currant) and is sometimes also called the black corinth. They are thought to have originated in Asia and/or Greece, but now are mainly grown in Europe and the United States. They are popular with chefs too, and at Rebelle in New York City chef Jessica Yang uses them alongside more standard grapes in her grape clafoutis. “Champagne grapes provide sweetness while the combination of table grapes add an element of tartness,” she says.Characteristics: These are some of the smallest berries you can find, roughly the size of a pea, which makes them perfect for decorating a plate, popping in you mouth as a snack or giving to kids. They are tender and sweet, with a pleasing crunch.Where they grow: California, Europe, MediterraneanSeason: June to September8. Crimson SeedlessYou now know the name for the red seedless grapes you’ve been serving with cheese plates for years. Say it loud and proud: Crimson Seedless!Most of the red table grapes you see in the store are Crimson Seedless, thanks to David Ramming and Ron Tarailo of the USDA Fruit Genetics and Breeding Research Unit in Fresno, California. They bred these popular berries and released them to the public in 1989. Essentially, this is the classic grape many of us are used to, and since they have a later growing season you especially see them in the winter. Chef Yang also works with these grapes: “They add an element of tartness and have a thick skin, which keeps the juiciness and gives them a nice pop when you bite in,” she says.Characteristics: They are firm and sweet with a pleasing tartness and have a long shelf life. The color is usually a pale brick red, sometimes with greenish streaks.Where they grow: CaliforniaSeason: August to November9. KyohoExtra-large Kyoho grapes are prized in Japan for their size, uniform roundness and unparalleled flavor.With fruits that get as big as a plum, these are the largest grapes you can find. In fact, the name “Kyoho” translates from Japanese to “giant-mountain grape,” a moniker that stemmed from Mount Fuji. These black beauties were specially bred in the 1930s and are a cross between the Ishiharawase and Centennial grape varieties. In Japan, this grape is served for dessert or juiced and mixed into traditional chuhai cocktails.Characteristics: Large, dark black-purple berries with a big inedible seed and thick, bitter skin. You will want to peel off the outside to enjoy the sweet fruit underneath, which has a similar taste to the Concord grape.Where they grow: JapanSeason: July to AugustWHITE GRAPES10. Cotton CandySure doesn’t look like cotton candy, but one taste of these inimitably sweet green grapes and you’ll be like a kid at the fair again.One bite of this juicy green grape and you will understand why they are so popular. Yes, they taste just like cotton candy, but in a healthy, natural form. “We weren’t breeding for a specific flavor, just grapes with a great flavor,” says Jim Beagle, CEO and co-owner of Grapery, which grows these sweethearts. “It’s amazing how much they taste like cotton candy.” You can find this varietal trademarked under the Grapery’s banner, and thus far it is only grown in California.Characteristics: Cotton candy in grape form, hands downWhere they grow: Central CaliforniaSeason: Mid-August to late September11. RieslingRiesling grapes are good for so much more than German and Austrian wine. That said, they make really great German and Austrian wine.Riesling grows best in areas with cooler climates, like Austria, Germany and the Finger Lakes in New York. “Riesling is the most versatile grape grown, giving one the potential to make wines from bone-dry to dessert wine–sweet,” says Anthony Roads winemaker Peter Becraft. “The natural acidity of the grape provides structure, freshness and balance for the grape’s sugars. Riesling is wonderfully expressive of its site and the vintage it was grown in.” They taste great pressed into non-alcoholic juice, too.Characteristics: As a grape, this specimen runs on the sweet side, with floral undertones and high acidity. This fruit also picks up the terroir of the land, meaning if the soil has more minerals in it, the grapes reflect that. All of these traits make it a great grape for winemaking. Becraft, for one, calls Riesling “the best food wine ever invented.”Where they grow: Austria, New York, Germany, Canada and AlsaceSeason: August to September, though Riesling grapes for ice wine are picked at the first frost, usually October.12. GewürztraminerFrom pink grapes come white wine! Stranger things in winemaking have occurred.You don’t have to have wine to understand what a bottle of gewürztraminer tastes like — just pop a fresh grape in your mouth. “For me the tastiest grapes in the vineyard to munch on are the gewürztraminer grapes,” says Becraft. “They really taste of the wine they turn into — so good.”Characteristics: It may surprise you find out these white grapes have a pink-red skin, nothing like the almost clear wine you tend to see in the glass. While the size proves standard for the fruit, the flavor remains less grapey, and instead comes across as soft and clean with a hint of stone fruit.Where they grow: All over the worldSeason: July to September13. Moon BallsCreated by Dole, you won’t often find these white-seeded grapes since they are only grown in South Africa and thus far production is limited. The company hopes to cultivate more in other parts of the world, so next year there might be a plethora of Moon Balls just waiting to orbit your kitchen.Characteristics: These round hybrid grapes come out large and green, almost like an edible bouncy ball. They posses a thick skin and supple, sweet flesh that proves a bit more sugary than most table grapes.Where they grow: South AfricaSeason: February to March14. SultanaAlso known as Thompson Seedless, these small white grapes originally hailed from the Ottoman Empire. Today, they are a favorite with chefs and are the chief fruit used to make commercial raisins. In the kitchen, prolific chef Chris Cosentino takes the little berries and gives them a blast of heat. “They are great blistered, which brings out most of their sweetness,” he says. “We’re using them in a great dish with squid, watermelon radish, serrano, mint, basil and cilantro.”Characteristics: Sultanas are small, light green oval-shaped grapes that pack a wallop of sugar. Once dried, the sugar concentrates and produces that earthy-sweet raisin flavor everyone knows. Even when you see a darker raisin, that’s still a sultana.Where they grow: Turkey, California and AustraliaSeason: July to September15. Fry MuscadineYou might not realize that this large, brown-gold orb is actually a grape, but we assure you it is. Turns out the fry muscadine has a lot in common with beach bunnies: They bronze in the sun and get a taut, crispy outside. These heat-resistant cultivars were introduced to the market in 1970 by R. Lane of the University of Georgia.

Alright well, a very similar question was requested of me, and I answered that here: Kara Soylular's answer to What are 20 random facts about yourself?This is a bit more specific and asks them about “my life”. I will try to keep that more themed…But if you’d like to read 40 facts of me, read the other answer, and it’s pretty important because there are some pivotal facts about me on them about my childhood abuse, mental illnesses, spiritual identity and accomplishments.About my life…. Note: my life isn’t the most positive, so to someone who is in a happier state, it may seem alarmingly negative.. I will *try* and throw in some positives and neutrals, but there aren’t many..I can cry anywhere from 3–30+ times/day.. Depending upon the day..The most prominent emotions that dominate my life are fear, anger, and sorrow.Neutral: I own the following kinda of crystals (bolded ones are my favorite): Kernite, cactus (spirit) amethyst, Rose Quartz, Carnelian Geode, Serpentine, Rutilated Smoky Quartz, selenite, candle quartz, labradorite, red orange river quartz, kundalini quartz, surfer quartz, angel quartz, chrysocolla, rainbow moon stone, green tourmaline, black tourmaline, cathedral amethyst, amethyst, blue calcite, honey calcite, red calcite, Orange calcite, yellow calcite, mangano calcite, calbalto calcite, pink tourmaline, blue kyanite, Celestite, aquamarine, citrine, morganite, green apophyllite with scolecite, garnet, aragonite, green quartz, clear quartz, Nirvana quartz, lumarian quartz, double twin terminated quartz, and a few stones in which I am unknowing of their names..Positive: I am in the process of writing a book aimed towards society change..When invalidated, it triggers negative maladaptive behaviors I have debveloped from my abuse. It makes me extremely unstable and feel intense emotional pain, and in strong to make it stop and relieve my pain, I can be prone to attention seeking behavior— looking for validation, exaggeration and pushing my emotions into others.Neutral: I have a Nintendo switch. I own the following games as of to this date (this cursive bold are my most favorite games, bolded are some of my favorite) : The Tales of Vesperia, The Legend of Zelda Breath of the Wild, Yoshi’s Craft World, Mario Odyssey, Sonic Forces, Bayonetta 2, Valkyria Chronicles 4, Hyrule Warriors, Fire Emblem Warriors, Super Smash Ultimate, Octopath Travler, Disgaea 5, Xenoblade Chronicles, Mine Craft, Kirby Star Allies, Sonic Mania, Mario Kart 8, Crash Bandicoot Insane Trilogy, Let’s go Pikachu, Dragons: Dawn of New Riders, Has Been Heroes, The World Ends with You, Gris, Celeste, Wizard of Legend, Stardew Valley, Hollow Knight, and MegaMan 11.In due to trauma, I am asexual. When masturbating, I instead visualize abstract metaphors that I really would not prefer to get into..Neutral: I joined Quora the night of August 18th of 2018Neutral: I am 75% vegan, 24.9% Vegetarian, and 0.1% a normal dietary consumer.. What this translates into is that I when depressed, cheat on dairy, and 2–6 times a year I may have sushi if my period is cramping bad and I’m losing too much iron.Neutral: My favorite bands comprise of Depeche Mode, Tears for Fears, The 1975, and Empire of the SunTo comfort myself, I often engage in negative behaviors— self-mutilation (which means self-harm), attention seeking behaviors, mild substance abuse, overeating, and making suicide plans (because it to me, is comforting to know that I any time can kill myself if my life worsens even within the slightest).I am documented as being psychologically stunted 5–6 years below my age, and I regress even younger when triggered.I am with a program in my county that provides county services for youth.Neutral: I hate watching tv, and I for the most part, do not like reading in due to having a shortened attention span (though I do like writing, but oftentimes bore when writing and so I put it off)..Positive: I will be undergoing an aroma therapy class and become a certified and registered aromatherapist. I already am certified in reiki 1/2 and holistic pain management.Positive-neutral: if I choose to remain alive, I would like to one day, publish poems, publish my book and spiritualistic principles I’ve devised, publish and compose songs I’ve written, write a book on naturalistic remedies, continue astral travel, harness the trie power of my mind/unlock all of its capabilities, get my former friend Alex back, build my own healing sanctuary on a peak overlooking an ocean and that’s near a lake, become a certified yoga instructor, travel the world, save (or at least better) the world, and become a naturopathic doctor that is trained in both holistic psychology and holistic medicine.The reason in which I so greatly fear growing up not only stems from the fact of me being afraid of losing my childhood I never fully got to experience, but also, people denying my childish needs and continuing to rope me into things I currently am incapable of. It makes me highly suicidal.My biggest triggers consist of: invalidation, yelling, touching me (unless I am well-prepared, know you very well and am very emotionally attached), seeing others in pain, painful emotions I feel, feeling trapped and no way out, reliving traumatic and painful memories.Neutral: to comfort me, there are several things that can be done— validate my emotions and make them matter, put me in a serene, soothing atmosphere that will stabilize and distract me, draw a very warm bath for me filled with lavender essential oil, though it hasn’t ever been done, utilizing my regressed state and exercising it in a positive way; playing with me (toys, playing hide and seek, imagination and wonder), talking to me as how you would a toddler, get me a stuffed animal to cuddle, cuddle and rock me back and forth (if I am comfortable with you and know you will not harm me), and again, if I am comfortable with you and emotionally attached, physical contact. Preferably on my mod back to start and once I see you’re not going to do anything to me, then you can get more intimate with the rest of my body (not sexually). You kind of have to treat me like I’m a horse if you’re going to touch me.. I have to for one, have a bond with you. Physically see how you’re touching me and that it’s not violent, you can’t just throw yourself onto me, or I will startle and may react violently, and then once I am certain your gesture is not threatening, you can “saddle me”; hug me.I am either paranoid, angry or despaired to sorrow 85% of the time, which makes it incredibly hard to find a will in living, and not avert to negative thinking and behavior. 13% of that time I am dissociative, and 2% happy..If wanting to further know about me, you again, can read 20 additional more core/critical facts about me: Kara Soylular's answer to What are 20 random facts about yourself?