Background soil levels are almost for sure above their lower threshold. Source control is the only way to stop the accumulation.

Definitely the greener option.

I think the best bet would be following recipes. That means finding recipes that minimize ‘to taste’ instructions. A lot can be done by look and texture, so you can be decent enough for anyone who’s not a snob. Also, err on the side of too little salt and put some on the table.

It is the same as other easily spreading plants. In their native habitats there are checks like diseases and predators. When you move them out of those habitats they can thrive at a new level because of the lack of those things.

You can look at wildlife/pollinator gardening. There are different focuses like rewilding or even restoration. There are also a lot of companies willing to sell incredibly invasive plants while calling them nice things, so buy from a reputable source if you do buy plants or seeds.

Absolutely, and just to expand on why they can be wildly inaccurate. Local governments have different ways of updating assessments. Most are simply small increases to the assessment every year. Small enough that they haven’t kept up with the market. If you watch, there are usually huge jumps on assessed value when a property sells because that sale value (aka market value) gets recorded as the assessed value.

Refreezing is fine for safety (if you thawed it correctly). The main reason not to freeze and thaw things multiple times is that tiny ice crystals do damage to the structure of the food each time freezing happens.

In meat, that damage makes your meat dry out easier when cooking. That’s normally a bad thing, bit it might actually be a good idea for making jerky.

In short, I would have no hesitation using refrozen meat to make jerky

Earthworms are invasive in parts of North America…

I appreciate your sacrifice. It would’ve been me if not you

Also, donate your time to review papers, an absolutely critical part of “peer reviewed journals”, for the people charging you both.

That’s a weird way to say “take a walk”, but ok.

Even worse, he is headed up. Why is he looking down?

Nope, I had the same experience. I don’t know how many tutorials for set up of docker and jellyfin via docker that I read/watched and tried. Eventually I found one that worked, but I am still in that steep part of the curve after having successfully set up a few containers. That said, it has worked flawlessly since install, so…

Yes, there are vegan versions or replacements, and there are plenty of people (cooks) who won’t even register that a sauce might not be vegan and use them. Source: personal experience. If this isn’t a problem around you, I am happy you don’t have to scrutinized menus like that.

Off the top of my head - fish sauce, oyster sauce, and red coloring in other sauces

You’re adding extra layers by using an app, even the official one. You might want to try accessing through a browser. The app refused to connect for a while because of https settings.

You can cut cheese with a wire. Imagine having a thin piece of metal through a hole in your ear with weight on it. Your lobe is the cheese the ear ring is the cutter.

Ah, that makes sense

How does a driver choose how close someone follows them?

When someone would ask, “Who wants to be 100 years old?” My grandpa would respond, “Ask someone who is 99.” I think that applies here. When will you feel like you can give up - well, why not now? What will be different when you’re 40 or 50? Why wouldn’t you want to be dating? Why wouldn’t you want your body to work?