Beadsong

48
Beadsong
Beadsong is listed in the Beads category in Salida, Colorado. Displayed below is the only current social network for Beadsong which at this time includes a Facebook page. The activity and popularity of Beadsong on this social network gives it a ZapScore of 48.

Contact information for Beadsong is:
107 F St
Salida, CO 81201
(719) 530-0110

"Beadsong" - ZapScore Report

48
Beadsong has an overall ZapScore of 48. This means that Beadsong has a higher ZapScore than 48% of all businesses on Zappenin. For reference, the median ZapScore for a business in Salida, Colorado is 39 and in the Beads category is 43. Learn more about ZapScore

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Beadsong Contact Information:

  • 107 F St
    Salida, CO 81201
  • Map
  • Phone: (719) 530-0110
Social Posts for Beadsong

Beadsong shared Amazing Geologist's photo.
Another new giant Quartz cluster from Ron Coleman Mine, Jessieville, Garland Co., Arkansas, USA Credit: Ron Coleman Mine If you want to mine your own Quartz visit: https://goo.gl/Kg4Qis

Beadsong shared Amazing Geologist's photo.
Thunder egg is a nodule-like rock, similar to a filled geode, that is formed within volcanic ash layers from New Mexico , USA . With amethyst inside Credit: Bill The Eggman Amazing Geologist

Beadsong shared Amazing Geologist's photo.
Incredible mineral!
New find Skeletal halite crystal from Sieroszowice mine. Photo M. Wikiera. Spirifer Minerals specimen. Amazing Geologist

Beadsong shared Sotheby's video.
Tonight in Hong Kong, Sotheby’s set a new world auction record for any diamond or any jewel when a 59.60-carat oval mixed-cut Fancy Vivid Pink and Internally Flawless diamond sold for $71.2 million. The stone was purchased by Hong Kong jeweler Chow Tai Fook who named it The CTF Pink Star. The diamond also set a new record for any work ever auctioned in Asia. #SothebysJewels

Beadsong shared INSIDER dessert's video.
So there's this -
These glittering chocolate geodes are straight magic. They were made by Alex Yeatts and Abby Wilcox under the guidance of professor Peter Greweling at the Culinary Institute of America. Check out the full story here: http://insder.co/2ogoOZg