Farming is a gambling man's game. You can prepare, work hard, and buy insurance to hedge your bets, but your ultimate outcome is always out of your control. There's no stopping a freak freeze or a hailstorm. Same as watching from the couch while the team you bet against wins. If you want a low-risk job, don't farm. If uncertainty stresses you out, start a garden. It's a low-stakes way to practice dealing with loss you can't prevent.

Anyone here an expert on CERN? Because Bitcoin hit the 58k pico bottom the same day they turned that off

Aging wine is like a box of chocolates View quoted note →

Europoors rekt View quoted note →

What's the point of Freedom Money if you have to convert it back into Slave Tokens just to eat? When push comes to shove, you'll be glad you orange-pilled your rancher or your favorite farmers market vendor. It takes time. Start by becoming their best customer. Build the relationship before you need it. Then, when Bitcoin does what you expect, they'll get more resilient and value you more as a customer, locking in your spot, first in line if shit ever hits the fan. If orange-pilling isn't your thing, find producers who already accept Bitcoin and become their customer. Help them grow. Their success pulls others in. If you're building your Bitcoin circular economy from a purely selfish perspective, food producers come first.

George Washington air conditioned the Delaware to intimidate the Europoor British.

Stack em if you got em

Happy Pride Month

I don't develop Bitcoin, I own it.

Fires in Western CO and Utah are choking my vineyard right now. I've only seen it this bad once before, in 2020. That year, the timing saved me. Same as back then, the smoke is thick right now, but the risk of taint is low. The grapes are still tiny and green. They don't really start absorbing smoke until veraison, when they turn red in August. If the fire season drags into a smoky fall, there really isn't much I can do to protect the grapes on the vine. In the cellar, the only ways to save a tainted red are more heavy-handed than I like and don't always work. Luckily the taint mostly sits in the skins. If the smoke gets bad this fall, I'll press the juice off the skins fast and make a rosé of Pinot Noir, dodging the worst of the taint.