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Joined 1 year ago
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Cake day: August 29th, 2023

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  • The answer to your first point is going to be maths and the water cycle.

    You proved the second point. We should do day trips to industrial agricultural properties to teach them.about the wonders of no till farming practices. I’m sure they’ll love it, even if it isn’t as profitable!

    I’ll find you some ‘better sources’ tonight when I get home as it’s 7am here right now and I’m writing this while brushing my teeth.









  • There’s a fine line between avoiding ‘doomer talk’ and actively lying about the state of reality.

    I’m all for hope (I desperately want to have it) but I’m really struggling with all the posts here that massively minimise the danger we’re in and promote wishful thinking.

    I don’t know how this can be changed or improved upon but vehemently pretending that protesting, signing petitions, and setting up community gardens is enough, is just making me uncomfortable.

    How do we lift each other up and make tomorrow a better place when all the science points to climate collapse and fresh water and arable land being depleted in the next 5 to 30 years?




  • Roasted sprouts stired with vegan sour cream and chaat masala and topped with spring onions and tomato. I cannot even begin to describe how good this was, all rich and tangy and savoury and creamy. I ate this for 4 meals in the last week and I have another bag of sprouts in the freezer I’m going to be making it again wit it’s so freaking good.

    The other thing I’ve been eating this week is peaches. If peaches are in season and available for a reasonable price where you live, get yourself a punnet or two. They might not be around reliably in the next few years so should be enjoyed while you still can.





  • The Stella McCartney duck shreds (made of setien, soya and seasonings) are my favourite fake meat. They’re delicious, don’t need cooking (defrost first tho obv) and you get a good sized bag for a couple of £, which is cheaper than most other fake meat products where I live.

    I eat these in wraps with chilli oil, cabbage, cucumber, spring onion and hoisin sauce. Or I chuck a handful on rice and season it with some chilli oil, crushed garlic, mushroom soy sauce and add whatever vegetable I have in the fridge, usually cabbage or a finely diced ripe tomato.