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I suspect the situation requires both.

I want to love this idea, but of course it also makes me nervous. https://www.bbc.com/news/science-environment-68927816

I hope your optimism is well placed. It feels to me like we just don’t learn. We know that feeding infected dead sheep to cattle had disastrous effects, but somehow we thought it would be OK to feed them infected dead chickens? I am as interested in the scientific study as the next man (maybe...

Thanks. I never knew. Ghee is a type of clarified butter - basically cooked longer and with more flavor. I used to make it - haven’t done so for a long time and now I am not sure if I made clarified butter of ghee. I think Ghee.

I thought they were the same thing. What’s the difference?

Sigh. These things go hand in hand. The further removed we are from the creation of our food the more essential it is to us to be reassured it is clean and safe. When I bring my home baked lemon tart to lunch with friends on Sunday nobody is going to be worried about about food borne illness...

It really is beautiful - just like my black chickens in the sunshine! I am thinking I can reduce to safflower/avocado (whichever I can find), EVOO, and toasted sesame seed oil (I use a drizzle for added flavor sometimes). A couple of pictures of my well seasoned wok-chickens! :gig

Oh that is a pain - I assume you will redo it? Thanks again for the help - I am feeling more confident and can also rationalize oils in my kitchen and ditch most of them.

YES! Thank you so much. My wok is beautifully seasoned - it took me the best part of three days baking it with a very thin film of flax seed oil, over and over again. And yes - I use very, very little oil - it is one of the reasons I am enjoying using it so much - you can make really tasty food...

I need to buy oil for cooking. Mostly I have Extra Virgin Olive Oil but I have started using a wok and that gets to much higher temperatures and I believe my olive oil isn’t good for that (something about breaking down in high heat). I have been reading about different oils and am bewildered...

Yes. Good way of putting it.

Honey is faked? How do you fake honey? My pantry is full of honey but mainly from friends who keep bees so I am thinking it must be real honey!

I would have thought that a like-for-like comparison is the right way to look at it. I also assume there are FDA (and equivalent regulators) who determine the level of disaggregation required in a food label. After all, go small enough and we are all just atoms. So I looked at the label for...

I agree! And it is now possible to buy mayo made from certified humane eggs - which is not a perfect certification but certainly a lot more meaningful than organic or pasture raised because it is independently verified against criteria you can actually read. Of course you can also make your own...

I have never heard of Just Egg. I assume it is marketed as an egg substitute for vegans? It is an astonishingly unfitting name!

Makes total sense but I never thought of it that way!

I make kefir but don’t have any desire to be published! Just for this audience I would say two things from experience - kefir grains freeze well and will come back to life after multiple years in the freezer. Probably there was some colony die off but as nobody knows what is in them to begin...

And it is free.

Most of the time I have no idea what it is they are eating - except when it is big like a mouse. But a few times it has been very obvious. As @Perris said, right now they are specifically looking to get new grass shoots and they are clearing away old dead grass to get at it. I don't have a...

As a physiologist I have to say both because nothing in physiology is ever really a simple linear cause and effect! Well except maybe some terminal events.