I started using James Hoffman’s tip of rinsing off a spoon, shaking the water off, and then stirring your beans before grinding them.

Then I started taking a single bean and quick passing it under the faucet before tossing it in with the rest and shaking it around.

Now I just have a small spray bottle I repurposed. All methods are equally simple and get the job done to keep grinds from sticking to my Encore’s hopper.

Like others have said, it’s more subtle then slightest touch of humidity rather than actually getting anything wet.

Very valid points. I forgot WordPad existed and I use Notepad way more than I’ve ever used WordPad. But many people still havent really used computers much in depth beyond specific things they’ve been shown.

I know I could just use Google Docs or throw LibreOffice in there, but many people now in retirement age have still managed to dodge learning much about computers.

If you deliver a new computer that can’t type a letter, send an email, and play YouTube out of the box, that seems like a fail. And I feel many that won’t know what do do without something like WordPad also may not have an Internet connection, nor should they have to if they just need a presentable looking doc.

The bat is definitely cute!

I enjoy that I can no longer tell if you are serious or not!

What a country! 😂

I had heard the kiwi stuff, but you had me second guessing myself!

I did look up the island names since I had never heard Aotearoa before, and a few of the blurbs say there are a few hundred actual islands that make up New Zealand, but it seems nobody can agree on an actual number because they all have a different estimate.

Lol, you two have me picturing literally just 3 bats in the whole country and the middle one being upset he isn’t biggest or smallest and is plotting to take one of the other 2 out.

Thank you! Those are some pretty significant facts. I’ve got much to learn about things over there!

Thank you for all that! As I said, we don’t seem to get taught much about that part of the world. LotR is probably the only NZ thing I can recall of the top of my head, which is pretty embarrassing.

The only one I know off the top of my head is the coelacanth that I was thrilled to get to see a preserved one at the Smithsonian.

Here’s some more examples

There’s some more I found. The bird in this article is the prettiest of the list. The others may be a bit underwhelming.

I’m from the US, and usually all we hear about Australia and New Zealand is of the scary, deadly animals. I’ve been happy to see so many articles on Lemmy about all the work they are doing on endangered animals like this bird and the bandicoots.

I’m also surprised that so many of these programs seem to involve indigenous people. I don’t know much about that part of the world, but I wish we would involve our native people in things like this. It feels we still keep ourselves cut off from each other. It makes all these feel good animal stories into feel good people stories.

That’s horrible! What a shame. At least they owned up to doing it, but that had to be devastating to anyone in the recovery effort.

Bio Char vs Charcoal: 6 Key Differences

Similar, but more refined process to achieve specific characteristics in the end product, like oil>kerosene>diesel>gasoline.

This article hints at a lot of interesting things, but doesn’t really go into any of them. I’ve learned a lot trying to answer the comments here.

That’s just because right now used coffee is trash and sand isn’t. If you remember back when bio diesel started getting popular, all of a sudden people were stealing fryer oil from restaurants. If you see a smelly looking black dumpster behind a restaurant, that is the used fry oil.

I wish they had a bit about that in the article itself, but they did link another article about biochar creation and its byproducts. I linked it in another comment here.

I feel there’s a lot of assumptions here that no one actually reads articles.

Nice work. I tried to thumbs down it, but it wanted a log in.

It’s a shame someone can read articles from decent sources and still be so ignorant.

The article they link about pyrolysis is worth a read too. The main source of CO2 emissions from cement production is cooking down limestone into lime IIRC. I was curious how much energy is used to turn the biomass into the end product and what waste is generated. It’s a bit too detailed for me to understand, but the process ends up with 15-25% biochar (the stuff they’re promoting in this article), some potentially useful byproducts, and some regular combustion pollution.

I’m glad to see research into this. Sand for concrete is a specific type of sand (nice and bumpy so it likes to lock together like a jigsaw puzzle) and people get killed by what are basically sand cartels. This was the “legitimate” mob business in the last season of Barry.

Portland cement is about 2/5 sand, so we’ll need to start drinking more coffee! I was glad to see they’re testing other organic matter since coffee is very susceptible to climate change, ironically caused in a large part by cement production. Unless you believe the reader comment on the article begging people to realize climate change is a hoax…

That’s really what I look forward to most is an infinite flavor palette. My family hunts, do we’ve tried quite a number of things over the year. An endless availability of passable antelope or cougar meat that didn’t hurt living things would be amazing to me.

I haven’t had the chance to try fake fish yet.

Maybe they should go for something a little more exotic, say ostrich or crocodile. Close to flavors people know, but they’d go into with a more open mind. Maybe too novel though to be a lasting success though. I’ll leave that to the marketing people.

To get right to the meat of the article:

New School Foods’ process starts by creating a biopolymer gel. This homogeneous hydrogel is placed in contact with a freezing surface and the gel is directionally frozen, resulting in the formation of thousands of directionally aligned, microscopic ice crystals traveling away from the freezing source.

Once the gel is fully frozen, the ice is removed, leaving behind empty channels. These channels act as a scaffold; the channels are filled with proteins and other ingredients (color, flavors, fats) to form the muscle fibers.

This was pretty close to my guess from looking at the pic of the the raw product. It looked like if you’d flatten out a swirled soft serve ice cream cone. The lattice structure should create a nice flakey texture.

Flavor is always the hard part, but I’m not looking for 1:1 replacement there. Actual recipes can always help shape the flavor to your palette. Salmon is pretty distinct, so maybe a generic white fish may work better.

There are always negative comments about it being processed food, but I still think the ecological benefits will outweigh that. Adapting our cooking can offset the near term nutritional issues. Use less meat, real or synthetic. We might not be able to keep our current habits if we want things to improve. We can start compromising now, or sacrifice later. That’s my feeling about it at least.