Wow so cool! I wish I lived in a climate where growing outside on trees was possible. I live in Seattle, not exactly prime territory. Although I would like to learn about orchids native to the area.
It's pretty good! I have only listened to a few episodes so far. I have tended to skip through the first 30-40% of the episodes, which has been a lot of discussion of the guest's academic training and career, which isn't very interesting to me personally. After they finish talking about that, I usually enjoy the rest of each episode!
Wow! Good luck getting to 100! What city are you in?
I heard about the orchid project on this podcast episode, a pretty interesting interview: https://www.indefenseofplants.com/podcast/2022/5/29/ep-371-the-million-orchid-project
This is pretty out of the box. It's just something we've wanted to do for awhile and we're using the 4th of July as an opportunity:
DIY nacho bar: everyone gets a cookie sheet, there's a table with various chips, cheeses, and toppings, and you take turns under the broiler
DIY sundae bar: same thing, but ice cream (and no broiler!)
What a cute idea! How many have you given away so far?
Reminds me a bit of the Million Orchid Project, where plants are given to community members and schools to plant out in their community https://fairchildgarden.org/science-and-education/science/million-orchid-project/
I love how paprika will extract the ingredients and cooking instructions from a recipe site so I don't have to hunt through a page that's a mile long!
It looks terrific! I've never seen one of those growing so rambunctiously. Why do you think your succulents usually get leggy?
So satisfying to bring a plant back from the dead! Congratulations! The color is really pretty in the newest picture. Does it normally change color throughout the year or is the color change a reaction to the stress?
Interesting! I wonder if other countries will follow suit and if alcohol packaging will eventually go the way of tobacco labels. I also wonder if it will have less of an effect than tobacco labelling -- so often you get a drink at a restaurant or bar where the consumer wouldn't see the labels, compared to a cigarette that's almost always purchased as a back by the smoker.
Wow, it's finally approved. I feel like I've been hearing about lab-grown meat forever and I wasn't sure it would ever come to market. Then in the meantime Beyond/Impossible came onto the scene with their technology. To be honest their products are such close imitations of meat, I wonder how much better this lab grown meat could be. I also wonder about the cost.
Thanks for posting this! I opened RIF this morning to see what would happen and I was surprised to see that it seems to still work (I didn't try logging in). I hope it's what you described and not some kind of mistake that's going to cost RIF millions of dollars!