Posted by larbear on December 29, 2019 at 12:40:28 from (66.180.70.131):
In Reply to: Beef Prices posted by John in La on December 29, 2019 at 08:36:43:
I read an exchange on here this last year where fellas commented on the fact that pork from a supermarket smelled a little like the environment it came from, that is a facility with a large concentration of manure in a closed space. I believe similar efficiencies are being developed in the cattle industry to that of pork and chicken, fast growing and heavy meat. These genetics are desirable I guess for large scale production though I do think that as a quality product it will give the masses what they think they want but in reality be tasteless and ultimately not that good for anyone nutritionally. I've kept a few cattle for all but one of the thirty years I have been back from the west, I enjoy it and haying, I think it is theraputic. As far as animal protein in my diet, more and more I prefer to not eat it. The way it plugs a guy up and the tendency to feed a culture of over consumption is something to get away from. The Seventh Day Adventis tend to go lighter on their consumption of animal protein and are being noted as a population that are doing well in terms of longevity. As we age our job is to stay healthy by any means necessary.
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Today's Featured Article - The Nuts and Bolts of Fasteners - Part 2 - by Curtis Von Fange. In our previous article we discussed capscrews, bolts, and nuts along with their relative hardness and thread sizes. In this segment we will finish up on our fasteners and then work with ways to keep them from loosening up in the field. Capscrews, bolts and nuts are not the only means of holding two parts together. When dealing with thinner metals like sheet tin, a long bolt and
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