I think it's less about that farmer's market produce being healthier, and more about it being tastier. I've encountered plenty of people saying things like "I don't like tomatoes" when it turns out all they've eaten are pale, out-of-season tomatoes from the supermarket.
A big part of getting people to eat better is educating them about seasonality and what good produce should taste like, so that they end up actually liking it.
A farm by our cottage had a sign out last year, selling vegetables. We bought some cauliflower and had it for dinner. It was supposed to be a side dish but it was so darn good I don't even remember the main dish.
Later I got some vegetables from a friend who had grown them at a local allotment garden. Made some vegetable soup with them and I swear it's one of the best meals I've had, and I've had some real nice meals.
Flavor in each case was so far beyond what I can get in the grocery stores here it's hardly comparable.
A lot of it comes down to what the person you're responding to said, seasonality. I grew up in a very rural farming area and now live in a very large city. While the produce at the grocery store is generally inferior to that of being near a farm, when things are in season, it is at least comparable. That apple you buy in July is never going to be as good as one bought in the fall, it doesn't matter where you buy it from.
Commenting to provide a confirming data point. I bought a Kobo Libra H2O a few years ago. Unboxed it, modified the config, and immediately started using it with Calibre. It has never participated in any manufacturer's "ecosystem" and has functioned well in a totally "offline" capacity.
I was sad to hear newer Kobo devices are shipping with Secure Boot. I've never reflashed my Libra H2O (it's my daughter's and I'd never be able to get it away from her long enough to replace it) but I liked knowing that I owned the device. I'm sad to hear the new ones are owner-hostile.
I used the Kobo with its ecosystem, even bought a few books with the store. Also disappointed to hear that they seemingly don't allow unlocking the bootloader on their newer devices... If that's true.
I don't care about secure boot / a locked bootloader so much as the ability to unlock it.
I'm not sure about that. The relevant discussion here is at https://news.ycombinator.com/item?id=46194337 but from the linked Github issue it's not at all clear that a true bootloader lock is involved. It should still be possible to boot something else on device, it's just likely to require a lot of work.
Every time I’ve gotten a large bill that hit my deductible, going back to the provider and asking to pay cash without insurance has resulted in a lower bill.
I think your observations about tense and mood are very true, but you are undervaluing the extent to which someone can do something automatically and out of habit, especially when their paycheck depends on it.
I absolutely believe that a journalist can present two analogous sets of facts in two completely different ways without even consciously realizing it. These assumptions and biases are baked in deep, especially when you are writing day-in and day-out on short deadlines.
"Good" and "high quality" for however you define them are different goals. Sysco does a fantastic job of meeting the need for "good enough food at ridiculous scale". Does Sysco meet the need of like, Michelin quality food at ridiculous scale? No, but if it were possible, they'd probably be the ones doing it.
If you bake from scratch, then maybe your results won’t be as good at first, but like anything else you will get better with experience and improve with time.
Like, would you suggest people only eat frozen TV dinners because the results will be more consistent than if they cooked a meal themselves?
I'm saying its not trivial to replace a box mix in a recipe with from scratch ingredients. And no, frozen dinners don't have very good flavor or texture compared to the food it emulates. Boxed cakes are superior than from-scratch cakes by many metrics. But yes, I agree that people should definitely make their own and try to get better. It's just not a trivial replacement in a recipe. Box mixes in certain granny subcultures are a staple ingredient, almost on the tier of flour. If my meatloaf glaze recipe calls for ketchup, I'll just use Heinz or whatever, and not make it from scratch, unless it was really important to me.
Well this is why it makes sense to bake from standard ingredients like flour that have many different uses, instead of a processed box that can only be used to make one thing.
There are a lot of different kinds of flour. At most well stocked grocers in North America you will find pastry flour, all purpose flour, bread flour, organic flour, self rising flour, etc. That’s just the white wheat flour that you could use to make a cake. Don’t forget that whole wheat and different varietals of wheat exist. If you make cake with bread flour it is going to be very different from one made with pastry flour. There is no such thing as “standard flour”. Hell, even the mill that you use to grind the wheat berry can drastically change the nature of your flour.
That’s the whole point of this article. That what you think of as a standard might not be a standard forever, or it might not be a standard at all.
That's just another unnecessary mix you can buy individually.
> That’s the whole point of this article. That what you think of as a standard might not be a standard forever, or it might not be a standard at all.
Flour types are not up to some corporation's marketing team. And for home cooking they don't really matter as much as you are implying. Just get the types best suited for the most common thing(s) you are making and make substitutes for the rest.
Also, there's going to be one type that is always stocked more than others. That's your standard flour. You can use it for most recipes (cake and bread) just fine.
Yeah, "Standard" will vary a lot from one place to another.
For what it's worth, flour is used almost daily here. (We keep several kinds to hand.) We make pizza (ie make the dough) at least once a week. Bread on occasion. Batters for fried fish. As a thickener in sauces and gravys. For making fresh pasta, and so on.
All this of course is very cultural. We cook at home. If we eat out once a month it's a lot. We don't get take-aways or fast food. Because (frankly) they're just not that good.
So yes, our "standard" leans towards a well-stocked, varied, pantry.
And I completely get that this is weird by US standards (although common outside the US).
I found that using bags for compost isn’t really necessary at all. I just dump the container out each night and clean it along with my dishes. It’s nice this way because then nothing is ever actually rotting in my indoor trash.
Having a stainless steel compost container helps with this, as it’s easier to clean and doesn’t retain odors like the plastic bins.
