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InitialsDiceBearhttps://github.com/dicebear/dicebearhttps://creativecommons.org/publicdomain/zero/1.0/„Initials” (https://github.com/dicebear/dicebear) by „DiceBear”, licensed under „CC0 1.0” (https://creativecommons.org/publicdomain/zero/1.0/)PN
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1 yr. ago

  • Unfortunately, it can also (and more often has in history) have the opposite effect. Because consumer spending is so highly concentrated among the best-off, we could see a significant spending contraction in lower brackets that would have a minimal effect on total spending.

    The people who now fuel the market are those with the most insulation from tough times, so even if 100% of low earners found a way to halt 100% of their spending, big companies' profits would only dip 10%, and they'll end up retaining the customers who can handle price increases.

  • Fun fact, the Broccoli family of Bond fame does not just happen to have a vegetable for a last name. It was in their Italian village, and they claim by one of their own ancestors, that broccoli was bred from local brassica species (cauliflower and rabe). In the 1920s, before producing films, the first generation of US Broccolis started a farm in NY and popularized the vegetable here, 2,000 years after it was invented in Italy.

  • I'm in Chicago so we get cold and snow, but thankfully I have a slight overhang above our grill so I can use it year round. Salmon every Monday at a minimum, skipped about 2 weeks each of the last years when we had 5-10 days below zero. But I can also see our grill from the window in our kitchen and spend a lot of time in between checking and flipping things inside, so I don't get full fanatic credit haha.

  • Make your own sausage or chorizo without the bad stuff. Grind a cheap cut of meat (pork, beef, chicken, anything) and mix in your favorite spices (just Google the spices used in any specific sausage style you like) and press it into a patty. Since you won't be long-term storing or curing it, you can skip everything but the meat and seasoning while still getting something that tastes like a classic processed sausage.