Papers of Indenture wrote: ↑
Thu Dec 03, 2020 11:12 am
I lived a half mile from Ottobar. Recher 2.0 is re-opening! Or at least that was the plan before COVID hit
Towson has grown up (literally) since then though.
I'm glad you're thriving with City life.
towson since i knew it had that monstrous mall with the theme restaurants... was threatening to expand. bit of a hell on earth for me, that mall
and thanks! new mexico isn't great at cities i'm afraid, because they were developed in the postwar and for the car. well, we have some very old cities but the old cores are tiny/for tourists.
but there are some walkable spots with fast improving transit options, there's decent internet, there are creatives and knowledge workers, there are college student populations, there are retailers of obscure merchandise, and there are way too many tattoo parlors hahaha. but better jobs with better conditions than in the boonies for sure.
still, to see the kind of bands you'd see at ottobar or black cat in dc one generally has to travel many hours, to either phoenix or denver.... oof....
Papers of Indenture wrote: ↑
Thu Dec 03, 2020 11:20 am
On the topic of food...my wife and I have been eating flexitarian and doing almost all of the shopping at Aldi. We grab a few extra veggies elsewhere. Ground turkey, red cabbage, broccoli, cauliflower, kale, and chickpeas do the heavy lifting for us. Stopped 90% of red meat consumption a couple years ago. We do have a dairy farm nearby that practices holistic management. But they have to make most of their income off of an agrotouristy ice cream parlor. It's unclear to me whether the science really supports holistic management of ruminants as serious alternative. Most of what i've read is opinion and it seems like a mirage. I'll give them credit for trying.
legumes + brassicas are full of good stuff!
i'll confess i'm wary of turkey due to antibiotic use. but when i can find free i make breakfast sausage with it.
im relying on a lot of diy fermented milk these days. 1 gallon/week for 2. that's $3 and turns into regular yogurt, which then can separate as yogurt cheese and whey with the help of a strainer. the whey makes great pancakes cuz it reacts with baking powders like buttermilk. the cheese part goes to sauces (eg mixed with spinach) or spreads (on bread, or like a thick sour cream) or dessert with nuts and berries and honey. the unseparated yogurt we eat with granola, etc.
the science might support holistic management, but the price of land in your area probably does not. nevertheless, a clever way to make an income from farming. first world farming needs value added really. ice cream, cheeses, soaps and gift baskets, that sort of thing: boutique goods & luxury services, vegetables for famous restaurants, etc.
one cant survive on mere commodity production these days except with federal subsidies and large machinery in iowa.
i don't know how wisconsin does dairy. but i know they have the lowest acreage per animal unit on the continent. eta: i mean that their grasslands are super-rich