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R.I.P. "Uncle" Albert: LSD Inventor Albert Hofmann Dead at Age 102

By Dylan Tweney April 29, 2008 | 6:55:29 PM, Wired Magazine  

Albert Hofmann, the pioneering Swiss chemist and advocate of psychedelics who discovered the hallucinogenic properties of LSD, died Tuesday. He was 102.

Hofmann reportedly died of a heart attack at his home in Basel, Switzerland.

Hofmann's most famous discovery happened on April 16, 1943. He was researching the synthesis of a lysergic acid compound, LSD-25, when he inadvertently absorbed a bit through his fingertips. Intrigued by the effect it had on his perception, Hofmann decided further exploration was warranted. Three days later, on April 19, he ingested 250 milligrams of LSD, embarking on the first full-fledged acid trip. That day became known among LSD fans as "bicycle day" because Hofmann began experiencing the drug's intense effects on his bicycle trip home from the lab.

In his autobiography, LSD, My Problem Child, Hofmann remembered his discovery this way:

"In a dreamlike state, with eyes closed (I found the daylight to be unpleasantly glaring), I perceived an uninterrupted stream of fantastic pictures, extraordinary shapes with intense, kaleidoscopic play of colors. After some two hours this condition faded away."

The experience led Hofmann to begin experimenting with other hallucinogens and he became an advocate of their use, in both the arenas of psychoanalysis and personal growth. He was critical of LSD's casual use by the counterculture during the '60s, accusing rank amateurs of hijacking the drug he still refers to as "medicine for the soul" without understanding either its positive or negative effects.

In a celebration of Hofmann's 100th birthday in 2006, Hofmann told the crowd of well-wishers -- which included 2,000 researchers, scientists, artists and historians -- that "LSD wanted to tell me something. It gave me an inner joy, an open mindedness, a gratefulness, open eyes and an internal sensitivity for the miracles of creation."

Hofmann was also the first scientist to synthesize psilocybin, the active ingredient in psilocybin mushrooms, in 1958.

[Via BoingBoing and the Telegraph]


The text you are quoting:

By Dylan Tweney April 29, 2008 | 6:55:29 PM, Wired Magazine  

Albert Hofmann, the pioneering Swiss chemist and advocate of psychedelics who discovered the hallucinogenic properties of LSD, died Tuesday. He was 102.

Hofmann reportedly died of a heart attack at his home in Basel, Switzerland.

Hofmann's most famous discovery happened on April 16, 1943. He was researching the synthesis of a lysergic acid compound, LSD-25, when he inadvertently absorbed a bit through his fingertips. Intrigued by the effect it had on his perception, Hofmann decided further exploration was warranted. Three days later, on April 19, he ingested 250 milligrams of LSD, embarking on the first full-fledged acid trip. That day became known among LSD fans as "bicycle day" because Hofmann began experiencing the drug's intense effects on his bicycle trip home from the lab.

In his autobiography, LSD, My Problem Child, Hofmann remembered his discovery this way:

"In a dreamlike state, with eyes closed (I found the daylight to be unpleasantly glaring), I perceived an uninterrupted stream of fantastic pictures, extraordinary shapes with intense, kaleidoscopic play of colors. After some two hours this condition faded away."

The experience led Hofmann to begin experimenting with other hallucinogens and he became an advocate of their use, in both the arenas of psychoanalysis and personal growth. He was critical of LSD's casual use by the counterculture during the '60s, accusing rank amateurs of hijacking the drug he still refers to as "medicine for the soul" without understanding either its positive or negative effects.

In a celebration of Hofmann's 100th birthday in 2006, Hofmann told the crowd of well-wishers -- which included 2,000 researchers, scientists, artists and historians -- that "LSD wanted to tell me something. It gave me an inner joy, an open mindedness, a gratefulness, open eyes and an internal sensitivity for the miracles of creation."

Hofmann was also the first scientist to synthesize psilocybin, the active ingredient in psilocybin mushrooms, in 1958.

[Via BoingBoing and the Telegraph]



TranslatorApr 30, 2008 @ 04:46
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Re: R.I.P. "Uncle" Albert: LSD Inventor Albert Hofmann Dead at Age 102
Post 1
Ok, here's one -- but I haven't tried it out myself.   :hehe:

Magic [Blue] Risotto*

Ingredients:
4 oz shiitake/maitake mushrooms
1 oz psilocybin mushrooms
10 oz rice (I like basmati)
5 oz your favorite cheese (I like to use 2 oz gruyere, 1 oz parmesan/romano and 1 oz feta)
1 large chopped garlic clove
a bit of chopped red onion
a pinch of terragon, basil and black pepper
1/4 cup dry potato paste

Description:
Cook the rice. If you use non-instant rice, it should take from 30 minutes to an hour. Toward the end when the rice is soft enough, boil off the excess water making sure not to burn the rice. Make it somewhat dry.


Finely dice and boil the culinary and psilocybin mushrooms on low heat, using just enough water to cover them.

Add to the rice cheese (one kind at a time).

Sautee the garlic, onion & spices for 5 minutes on low heat, then add to the rice.

Add the mushrooms (with bluish water! very important) and potato paste at the same time, stirring evenly.

Mix thoroughly and serve. The risotto will be VERY blue and should also be very tasty, covering up the taste of the psilocybin shrooms. A small amount does the trick, since this recipe makes a little over a pound to 1.5 lbs of risotto, and is enough for eight to ten people (assuming an average dose of an eigth oz of shrooms.) You can screw with the numbers to make it less potent, etc.

NOTE: A great topping is kind pesto!    (From the site Drugs Plaza)

* Kids -- don't try this at home!

The text you are quoting:
Ok, here's one -- but I haven't tried it out myself.   :hehe:

Magic [Blue] Risotto*

Ingredients:
4 oz shiitake/maitake mushrooms
1 oz psilocybin mushrooms
10 oz rice (I like basmati)
5 oz your favorite cheese (I like to use 2 oz gruyere, 1 oz parmesan/romano and 1 oz feta)
1 large chopped garlic clove
a bit of chopped red onion
a pinch of terragon, basil and black pepper
1/4 cup dry potato paste

Description:
Cook the rice. If you use non-instant rice, it should take from 30 minutes to an hour. Toward the end when the rice is soft enough, boil off the excess water making sure not to burn the rice. Make it somewhat dry.


Finely dice and boil the culinary and psilocybin mushrooms on low heat, using just enough water to cover them.

Add to the rice cheese (one kind at a time).

Sautee the garlic, onion & spices for 5 minutes on low heat, then add to the rice.

Add the mushrooms (with bluish water! very important) and potato paste at the same time, stirring evenly.

Mix thoroughly and serve. The risotto will be VERY blue and should also be very tasty, covering up the taste of the psilocybin shrooms. A small amount does the trick, since this recipe makes a little over a pound to 1.5 lbs of risotto, and is enough for eight to ten people (assuming an average dose of an eigth oz of shrooms.) You can screw with the numbers to make it less potent, etc.

NOTE: A great topping is kind pesto!    (From the site Drugs Plaza)

* Kids -- don't try this at home!
Translator, Apr 30, 2008 @ 21:58

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Re: R.I.P. "Uncle" Albert: LSD Inventor Albert Hofmann Dead at Age 102
Post 2

For Your Dinner Party . . .*

 

  

"We should start eating insects"

Cricket pies, fried grasshoppers and mealworm quiche: Welcome to the new culinary delights. Or so hopes Arnold van Huis, an entomology professor in Wageningen, the Netherlands. Van Huis is working to bring a range of entomological appetizers to the market.

Why should we eat insects?
Arnold van Huis: “While the world population is growing and our global wealth is advancing, meat consumption is rising dramatically. Currently, 70 percent of farmland is being used for meat production. If this trend continues, it will prove unsustainable. Moreover, livestock is the largest source of greenhouse gas emissions, including methane and nitrous oxide. Insects have a much lower environmental burden, while their nutritional value measures up to chicken or beef.”

Don’t they taste awful?
“That depends on how you prepare the dish. I’m not so wild about cakes made using crushed flies from East Africa—a couple of which I have at home—but sautéed crickets in a warm chocolate dip make a great snack.”

Isn’t it primitive to eat insects?
“It’s quite normal for most of the world. In tropical countries, people don’t eat caterpillars, beetle larvae, grasshoppers and termites because they don’t have a choice but because they taste good. Plus insects are high in protein and have essential fatty acids and important vitamins. Which is why food programs in developing countries should increase their focus on insects. Currently, vegetable consumption is emphasized, but it’s much more efficient to get nutrients from animals. Because traditional meat is often too expensive, insects could be a very good alternative.”

Isn’t the psychological barrier in the West simply too great?
“The first time you bite into a grasshopper might be a little ‘hard to swallow.’ But there are ways to handle this. Insects can be ground industrially so they’re less recognizable, just as a filet doesn’t really resemble a particular animal. There are some 1,400 edible insects, which can enrich and diversify our food supply.”


Banana Worm Bread
Compliments of
Iowa State University Entomology Club

Ingredients:

  • 1/2 cup shortening
  • 3/4 cup sugar
  • 2 bananas, mashed
  • 2 cups flour
  • 1 teaspoon soda
  • 1 teaspoon salt
  • 1/2 cup chopped nuts
  • 2 eggs
  • 1/4 cup dry-roasted army worms  (How many worms is that in the metric system?)

Directions:
Mix together all ingredients. Bake in greased loaf pan at 350 degrees for about 1 hour.

 

*Invite Hayes, Charlotta, and Isa413 -- tell them not to forget the Chateaux Margaux....

The text you are quoting:

For Your Dinner Party . . .*

 

  

"We should start eating insects"

Cricket pies, fried grasshoppers and mealworm quiche: Welcome to the new culinary delights. Or so hopes Arnold van Huis, an entomology professor in Wageningen, the Netherlands. Van Huis is working to bring a range of entomological appetizers to the market.

Why should we eat insects?
Arnold van Huis: “While the world population is growing and our global wealth is advancing, meat consumption is rising dramatically. Currently, 70 percent of farmland is being used for meat production. If this trend continues, it will prove unsustainable. Moreover, livestock is the largest source of greenhouse gas emissions, including methane and nitrous oxide. Insects have a much lower environmental burden, while their nutritional value measures up to chicken or beef.”

Don’t they taste awful?
“That depends on how you prepare the dish. I’m not so wild about cakes made using crushed flies from East Africa—a couple of which I have at home—but sautéed crickets in a warm chocolate dip make a great snack.”

Isn’t it primitive to eat insects?
“It’s quite normal for most of the world. In tropical countries, people don’t eat caterpillars, beetle larvae, grasshoppers and termites because they don’t have a choice but because they taste good. Plus insects are high in protein and have essential fatty acids and important vitamins. Which is why food programs in developing countries should increase their focus on insects. Currently, vegetable consumption is emphasized, but it’s much more efficient to get nutrients from animals. Because traditional meat is often too expensive, insects could be a very good alternative.”

Isn’t the psychological barrier in the West simply too great?
“The first time you bite into a grasshopper might be a little ‘hard to swallow.’ But there are ways to handle this. Insects can be ground industrially so they’re less recognizable, just as a filet doesn’t really resemble a particular animal. There are some 1,400 edible insects, which can enrich and diversify our food supply.”


Banana Worm Bread
Compliments of
Iowa State University Entomology Club

Ingredients:

  • 1/2 cup shortening
  • 3/4 cup sugar
  • 2 bananas, mashed
  • 2 cups flour
  • 1 teaspoon soda
  • 1 teaspoon salt
  • 1/2 cup chopped nuts
  • 2 eggs
  • 1/4 cup dry-roasted army worms  (How many worms is that in the metric system?)

Directions:
Mix together all ingredients. Bake in greased loaf pan at 350 degrees for about 1 hour.

 

*Invite Hayes, Charlotta, and Isa413 -- tell them not to forget the Chateaux Margaux....


Translator, May 1, 2008 @ 11:49
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Re: R.I.P. "Uncle" Albert: LSD Inventor Albert Hofmann Dead at Age 102
Post 3
I would suspect one could find worms in the "ethnic" foods aisle in the Coop. 

I actually did once eat a teeny, tiny part of a grub whilst a Peace Corps volunteer in Zaire many moons ago... tasted like a very, very burnt sausage...:blink:  Of course, I have eaten escargot -- I recommend rounding off the meal with the coffee that is 50 bucks a cup -- you know, the one that is made from beans eaten and excreted by some some of Asian weasel-like creature....:hehe:

The text you are quoting:
I would suspect one could find worms in the "ethnic" foods aisle in the Coop. 

I actually did once eat a teeny, tiny part of a grub whilst a Peace Corps volunteer in Zaire many moons ago... tasted like a very, very burnt sausage...:blink:  Of course, I have eaten escargot -- I recommend rounding off the meal with the coffee that is 50 bucks a cup -- you know, the one that is made from beans eaten and excreted by some some of Asian weasel-like creature....:hehe:
Translator, May 1, 2008 @ 12:12

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