“Destroyed” forest are perfect Warbler habitat—at least for the Kirtland’s Warbler which requires dense areas of young jack pine. That means either fires or logging are essential to their survival. So if you mean don’t pave over forests, then yes. But logging done properly is essential for a lot of species.
> But logging done properly is essential for a lot of species.
Hard disagree here. These species survived in niches carved out by forest fires and ruminants that keep open grasslands, prairies, and other in-between states from endlessly sprouting forests. Obviously they survived for millions of years before man came to North America.
The natural carbon cycle where trees grow, live, reproduce, then die and decay, to be food for endless levels of fungus, insects, worms, grubs, etc, which in turn feed birds, snakes, frogs...I could go on, but I think you miss how utterly disruptive it is just to remove the dead tree trunks from an environment.
Sustainable logging looks OK in the 50-100 year timeframe; it's one of many lies we tell ourselves. If it worked for Grandpa then it'll work for us. Maybe the soil quality holds up in the long run, maybe not? But make no mistake, logging has a vast impact and permanently alters ecosystems. Do logged forests slowly decline over centuries as their soil is depleted? Hmm...
There’s a TikTok account that shows up in my feed from a lobster fisherman with a series called “Will It Fish?” where he tests Baird suggested by his audience. I find it quite enjoyable.
An IM with repeating <h1><br> tags until you hit the character limit was good for about 30 seconds of lag/freezing on the Mac client. 10 of those in fast succession would pretty much make you have to restart your computer.
The YouTube Kids AppleTV app is also horrible. It freezes and needs to be restarted constantly immediately after opening.
But even worse is that there is no way to quickly rewind or fast forward. You can only use the skip 10 seconds buttons. So if my son watches half of a show and wants to watch it again a week later, the show starts where he left off. I end up having to click the remote about 200 times to get back to the start. I upgraded to get rid of ads, which has made the experience much better, but the UI is really infuriating.
In 7th grade my English teacher had us each put together a book on grammar. I used "The Far Side" cartoons to illustrate all of the rules that I had learned. I wish I could link to it, but the only copy, a hard copy, is somewhere in my parents' basement or attic.
One thing thing that I love about Apple Maps is that they have the name of every river, stream, creek, and ditch if you zoom in far enough. I can't find this information in Google Maps (maybe there's a way to find it, but zooming in doesn't do it). This was exceptionally helpful on my recent trip to Corsica, where I was searching for a specific stream with a genetically significant population of native trout. Apple Maps made finding it a breeze, and even had the name of all the tributaries that flow into it, which were essentially just trickles.
I subscribe to OnX Maps for most of my fishing and hunting research in the United States, but Apple Maps is a pretty great free option.
Even "real" truffle oil (or butter or some other fat) need not contain real truffles. It's quite easy to infuse fats with truffle aroma. If you put truffles and a fat (with sufficient surface area in contact with the air) in an enclosed place like under a bowl in a refrigerator, you will get a very significant truffle aroma/flavor in the fat.
I've done this with Oregon white truffles (tuber oregonense) that I harvested with the help of my dog. Kept the butter frozen for over a year, and it still had the truffle aroma when I pulled it out of the freezer.
I actually think the infusion method adds a lot more flavor/aroma than adding pieces of truffle, but the pieces are clear evidence that what you bought actually came in contact with real truffles--it's pretty much just marketing.
It's a perfect example of hacking without a computer. There is a whole series of these videos trying to recreate mass produced junk food in a test kitchen, and it's incredible how difficult it can be for even a very experienced chef. It makes you wonder how these products were ever created.
There used to be a rule in chocolate bar design -- always have at least one secret step which is hard to reproduce. Those trade secrets were how you stopped people producing clones of your product. Nowadays you can try for a trademark instead.
