Lol good eye

That’s what they want you to think…

You forgot to mention that WinCo is also employee-owned!

I’ve dealt with multiple seasons of squash bugs and they are intense to manage, and you have a lot on that one pumpkin, you’ve probably had them a while and they’ve had plenty of time to lay eggs and multiply. They will over winter in the soil so make sure to clean up the garden beds of all debris as much as possible after the growing season and consider moving your squash elsewhere or don’t grow them at all for a year or two.

We’ve tried all sorts of different methods at controlling them: wood boards on the ground, picking eggs manually, picking individual bugs manually, insecticidal soap, synthetic pesticides, but once you have that many adults showing you’re in a bad spot. The best way to get rid of them is in egg or nymph stage. Eggs can be easily removed from leaves using tape and nymphs will die with castile soap sprays, but you have to stay consistent with inspection and prevention for most the season.

We eventually decided to not grow squash for two seasons. We’re just wrapping up summer #1 of no squash, one more to go…

Good luck!

It’s Uncle Cracker

I would look at them and pull a number out of my ass.

Damn bro, how many hands you got?

Classic lemmy response

I wish

I’m a big fan of impossible meats, and as a normal meat eater I would still happily eat impossible if it was available. My wife doesn’t eat meat so we’ve replaced all ground beef recipes with impossible, it makes great chili, meatballs, burgers, etc.

But I’ve been wondering about it because it seems to be an ultra processed food, especially compared to real meat. What are the implications of this? On the whole is it really any better than beef or chicken? Especially locally sourced, high quality meat, not from a mega farm. How much water is used in making lab grown meat? What other chemicals are used? What’s the cost of shipping all those ingredients and finished product across the country? How much power is used in production and manufacturing? What is the difference in health impact of lab grown vs real? How does this all compare to a local beef producer?

I’m not ready to quit impossible, and I’d hate to, but I wonder if it’s really the best decision.