Every Wednesday from here on out, we’re giving you a piece of our minds. Actually, more like five pieces. It’s a chance to get a deeper look into what makes the minds behind Kempt tick—you know, beyond the usual Internet handsomeness we’re serving up daily. So, welcome to our most personal weekly feature: The Kempt Five.
The average size of a sink top hasn’t changed much over the past 50 years, but with the dizzying array of modern grooming products out there nowadays, yours probably feels a lot more cramped than granddad’s.
It was a simpler time then, sure, but you can still find shaving cream in a can, a good bar of soap and a classic stick of deodorant in any drugstore in town. And you can sure as hell bet they get the job done—which is why they’re still around, some going on two centuries, and usually still selling for old-timey prices (a bonus for anyone stretching his grooming budget).
A few days back, we received a press email from a stranger. This is not an uncommon event. Also, not an exciting event. Especially when it pertains to soap. But as we started to glance through this one, a series of unusual buzzwords piqued our interest. First off, they called their soap “Fancy Black Soap.” That’s the name of it. Bold. Pretentious. Now we’re on to something... Then the crazywords started tumbling toward us in droves: “volcanic ash,” “fresh milk from local pasture-raised Nubian goats,” “a secret Catskills Mountain location,” “hand poured.” So many, in fact, that we called in a sample of this stuff and decided to wallow in some dirt for a few days in preparation. Also, Googled Nubian goats.
To our surprise, the soap couldn’t talk, it didn’t hold the secret to the mysteries of the deep ocean, and it wasn’t wearing double monks. But it was a chocolate brown bar stamped with the words “GOAT MILK,” felt excellent on the skin and left us feeling aggressively clean. And sure, maybe we just think it’s great since Nubian goats are involved. But isn’t that enough?
The season of swag is in full swing, and while we had a few ideas of our own, we thought we’d share some of the better items that ended up in our stocking. Giving is still better…but receiving’s all right too.
For instance, this year marks our first encounter with the old world soap Savon de Marseille. It’s hardly luxe—you can pick up a pound of the stuff for just a few of euros, if you’re in the neighborhood—and it’s rougher than anything you’ll find in the supermarket, but there’s a particular charm to using soap that’s been passed around for 700 years.
And since the main ingredients are olive oil and Mediterranean sea water, it puts the usual scents to shame.
As the Web 2.0 era progresses, the overshare is getting more and more refined. It’s not enough to tell your friends where you are at all times. You tell them what you’re doing, how you’re feeling, and most importantly of all, what you’re eating.
Into this unsavory mix comes FoodFeed, a twitter mod devoted entirely to what you, and others like you, are eating right now.
In addition to providing dieticians with some fascinating research fodder, we can’t help but think it’ll be useful to the restaurant industry. Also, as research will confirm, there are currently two people eating jello and one person eating soap.