Eating something before you know what's in it, take 2! - PassPorter - A Community of Walt Disney World, Disneyland, Disney Cruise Line, and General Travel Forums
As of January 1, 2019, we have closed our forums. This is a decision we did not come to lightly, but it is necessary. The software our forums run on is just too out-of-date and it poses a significant security risk. The server software itself must be updated, and it cannot be without removing the forums.
So it is with a heavy heart that we say goodbye to our long-running forums. They came online in 2000 and brought together so many wonderful Disney fans. We had friendships form, careers launch, couples marry, children born ... all because of this amazing community.
Thank you to each of you who were a part of this community. You made it possible.
And a very special thank you to our Guides (moderators), past and present, who kept our forums a happy place to be. You are the glue that held everything together, and we are forever grateful to you. Thank you aliceinwdw, Caldercup, MrsM, WillCAD, Fortissimo, GingerJ, HiddenMickey, CRCrazy, Eeyoresmom, disneyknut, disneydani, Cam22, chezp, WDWfan, Luvsun, KMB733, rescuesk, OhToodles!, Colexis Mom, lfredsbo, HiddenMickey, DrDolphin, DopeyGirl, duck addict, Disneybine, PixieMichele, Sandra Bostwick, Eeyore Tattoo, DyanKJ130, Suzy Q'Disney, LilMarcieMouse, AllisonG, Belle*, Chrissi, Brant, DawnDenise, Crystalloubear, Disneymom9092, FanOfMickey, Goofy4Goofy, GoofyMom, Home4us123, iamgrumpy, ilovedisney247, Jennifer2003, Jenny Pooh, KrisLuvsDisney, Ladyt, Laughaholic88, LauraBelle Hime, Lilianna, LizardCop, Loobyoxlip, lukeandbrooksmom, marisag, michnash, MickeyMAC, OffKilter_Lynn, PamelaK, Poor_Eeyore, ripkensnana, RobDVC, SHEANA1226, Shell of the South, snoozin, Statelady01, Tara O'Hara, tigger22, Tink and Co., Tinkerbelz, WDWJAMBA, wdwlovers, Wendyismyname, whoSEZ, WildforWD, and WvuGrrrl. You made the magic.
We want to personally thank Sara Varney, who coordinated our community for many years (among so many other things she did for us), and Cheryl Pendry, our Message Board Manager who helped train our Guides, and Ginger Jabour, who helped us with the PassPorter-specific forums and Live! Guides. Thank you for your time, energy, and enthusiasm. You made it all happen.
There are other changes as well.
Why? Well, the world has changed. And change with it, we must. The lyrics to "We Go On" for IllumiNations say it best:
We go on to the joy and through the tears
We go on to discover new frontiers
Moving on with the current of the years.
We go on
Moving forward now as one
Moving on with a spirit born to run
Ever on with each rising sun.
To a new day, we go on.
It's time to move on and move forward.
PassPorter is a small business, and for many years it supported our family. But the world changed, print books took a backseat to the Internet, and for a long time now it has been unable to make ends meet. We've had to find new ways to support our family, which means new careers and less and less time available to devote to our first baby, PassPorter.
But eventually, we must move on and move forward. It is the right thing to do.
So we are retiring this newsletter, as we simply cannot keep up with it. Many thanks to Mouse Fan Travel who supported it all these years, to All Ears and MousePlanet who helped us with news, to our many article contributors, and -- most importantly -- to Sara Varney who edited our newsletter so wonderfully for years and years.
And we are no longer charging for the Live Guides. If you have a subscription, it's yours to keep for the lifetime of the Live Guides at no additional cost. The Live Guides will stay online, barring server issues and technical problems, for all of 2019.
That said, PassPorter is not going away. Most of the resources will remain online for as long as we can support them, and after that we will find ways to make whatever we can available. PassPorter means a great deal to us, and to many of you, and we will do our best to keep it alive in whatever way we can. Our server costs are high, and they'll need to come out of our pockets, so in the future you can expect some changes so we can bring those costs down.
Thank you, thank you, thank you for your amazing support over the years. Without you, there's no way us little guys could have made something like this happen and given the "big guys" a run for their money. PassPorter was consistently the #3 guidebook after the Unofficial and Official guides, which was really unheard of for such a small company to do. We ROCKED it thanks to you and your support and love!
If you miss us, you can still find some of us online. Sara started a new blog at DisneyParkPrincess.com -- I strongly urge you to visit and get on her mailing list. She IS the Disney park princess and knows Disney backward and forward. And I am blogging as well at JenniferMaker.com, which is a little craft blog I started a couple of years ago to make ends meet. You can see and hear me in my craft show at https://www.youtube.com/c/jennifermaker . Many PassPorter readers and fans are on Facebook, in groups they formed like the PassPorter Trip Reports and PassPorter Crafting Challenge (if you join, just let them know you read about it in the newsletter). And some of our most devoted community members started a forum of their own at Pixie Dust Lane and all are invited over.
So we encourage you to stay in touch with us and your fellow community members wherever works best for you!
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Eating something before you know what's in it, take 2!
Have you ever eaten mystery food that you wouldn't have if you'd known what was in it beforehand?
When I was 8, we were on a vacation in Italy. My parents always hired private tour guides for places we needed a little help and Venice was no exception. Our tour guide's daughter was getting married and we were invited to the reception. The guide loved me and kept me with him a lot of the evening, showing off his "American daughter" and such. His wife fixed me a HUGE plate with the order to "mangia, MANGIA!" and mangia, I did! There was this one thing that was SOOOOO good, deep fried, tender, dipped in marinara, I could eat it until I got sick, it was so good. The guide kept saying "calamaaari, ca-la-ma-ri", but I had no clue. The next day, we were in a taxi-boat on the way to Murano when he had the driver stop. Floating next to the boat was a dead squid...he pointed and said, "CALAMARI!!!" I went a really funny shade of green . Couldn't eat it again until my 30s...
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I remember *freaking out* when I learned that we were eating zucchini bread and not banana bread and same went for squash pie, when I thought it was pumpkin pie. When I was a kid, zucchini and squash were just as about as palatable as skunk poop.
When I was 10-11, my father, who was a school teacher, was on sabbatical and we travelled around Europe for a year. It was amazing!
I still remember the flavor of brains (yep, cow brain)... I didn't know what it was until after we'd ordered and I took a bit. Pretty, well... interesting to say the least.
Also, I always loved tongue, until about the age of 24 or so until one day I realized what it really was... kinda like a kid who realizes that 'chicken' isn't just something that appears on your plate.
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My mom dated a guy for a while who lived a few streets over. He had 6 kids. I guess that's why he hunted his own "chicken".
He served something one night that he said was chicken. I didn't like it, and figured he didn't know how to cook. Later, he told me it was rabbit! Thumper was dead.
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My sister loves to tell the story of her group of high schoolers that went to Russia and had a meal with horse. They didn't tell them until after they ate. Lots of green gills after that news! (PS, she said it didn't taste good either).
While in the Navy, I translated for Spanish army, navy and marines for a week while they were on our ship. When their visit was over they hosted a lunch buffet and gave us a tour of the countryside (everyone else was big brass, I was a jr officer but got to go because I had worked with the while aboard). When you are a guest, you eat what is offered.
To this day I do not know what 80% of what I ate that day
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Dawn
You are too funny. I love calamari but have always called it fried bait because I grew up with a boat and that is basically what we used to fish with. I still love eating it.
Dawn
You are too funny. I love calamari but have always called it fried bait because I grew up with a boat and that is basically what we used to fish with. I still love eating it.
my DN when she was four was eating deer meat and was told by a thoughtless friend of DB that she was eating bambi. so she looks back at her plate and then back at the person who told her this and said bambi's good and keeps eating
my DN when she was four was eating deer meat and was told by a thoughtless friend of DB that she was eating bambi. so she looks back at her plate and then back at the person who told her this and said bambi's good and keeps eating
In my meat science class in college we had to taste a whole line up of foods and then were were quized on them. Snake, rabbit, buffalo, horse and ostrich were on the menu along with beef, pork, chicken, lamb and turkey. BTW Dawn I LOVE calamari....my ex-husband and I would order it every time we went to an Italian restaurant. There is a few places in the North End of Boston that serve a mean calamari!
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Robin Twitter name: @NKsDogwalker Find me on FB: robinkay6573@yahoo.com 38th Birthday with Mom, Dad and friends 2011 Next Trip: Cruise on Jewel of the Seas for Christmas 2012
my DN when she was four was eating deer meat and was told by a thoughtless friend of DB that she was eating bambi. so she looks back at her plate and then back at the person who told her this and said bambi's good and keeps eating
Something similar happend to me too.....I couldn't even try venison again until a few months ago....almost 30 years later!
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and mangia, I did! There was this one thing that was SOOOOO good, deep fried, tender, dipped in marinara, I could eat it until I got sick, it was so good. The guide kept saying "calamaaari, ca-la-ma-ri", but I had no clue. The next day, we were in a taxi-boat on the way to Murano when he had the driver stop. Floating next to the boat was a dead squid...he pointed and said, "CALAMARI!!!" I went a really funny shade of green 
. Couldn't eat it again until my 30s...
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but turned out to be totally pecanless. It was made from pinto beans.
Snake, rabbit, buffalo, horse and ostrich were on the menu along with beef, pork, chicken, lamb and turkey. BTW Dawn I LOVE calamari....my ex-husband and I would order it every time we went to an Italian restaurant. There is a few places in the North End of Boston that serve a mean calamari!
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