Its not that most people are shit drivers, if you could dissect the numbers further you would see a minority of drivers involved in the majority of crashes. I know people who have been in 3 crashes in the past year and have driven under 15K miles.

If you look at countries where the driver training is more vigorous and the punishment for bad driving more severe, you’ll see that accident rate plummet further. This is especially true of traffic fatalities

I have driven more than a million miles in North america over the past 20 years and been rear-ended once due to the shit driver behind me failing to stop. I have zero accidents that are my fault in my driving history. I credit it to going through the British driver training system. It was an absolute nightmare to pass but it made me a much better driver.

He’s also a dust mop for the warehouse.

The USDA-NASS is responsible for making an estimate of the number of corn cobs in the U.S. Most other countries have similar organizations.

To do so they send surveys out to ask farmers what they think. The farmers answer completely truthfully because lying would inflate the prices they get on their corn cobs.

Umm… With 2 free computers and nothing on them.

Run down the list and install all the different distros. Test them out for a few weeks then onto the next. Pretty soon you’ll one that you prefer.

Trichoderma is the genus, there is currently 89 different species classified.

That being said, they did use the species that became a primary pathogen as an antifungal for many years. As soon as the species was identified as a primary pathogen the suppliers changed to another related species. They also claimed to have mislabeled the species on what they sold before (bullshit of course).

It tastes like a corny mushroom. Do not try them from a jar. Those taste more like a slimy snot rag.

It’s an obligate parasite that enters the corn plant via tiny wounds when it’s the plant is small. The most common source of wounding is insect damage or wind. Sandy soil + wind creates the highest incidence. Once you find some hotspots it’s easy to find.

Since corn is a critical crop in many regions its one of the most studied species on the planet. Even a post about shitty corn is interesting.

Nobody spreads corn seed. It needs to be planted at least 1.5" deep.

It needs to be DRILLED in 2-3".

https://lemmy.world/post/39983067

I would sent you pictures of it but I don’t save smut to my phone.

Me and my 10,000 pictures of corn disagree. You need to see them all!!!

It doesn’t just grow on the ears either. It often grows on the stalk or tassel.

Wait a bit until that little fella matures and then produces spores. It will be about 4x the size in those pictures. Bumping into them covers you in dark black spores that sticks around on your clothing.

Damnit I forgot to mention that the trichoderma rot causes the kernals to suffer from premature-germination. The stress causes them to pop off too soon.

Not bad for a cell phone picture. Eventually I’m going to get myself a decent camera.

Huitlacoche is quite tasty. I’ve had it several times in Mexico.

It’s also a myth. Corn doesn’t have the biochemical pathway. It does however produce exudates from the roots that promote nitrogen fixing bacterial in some environments.

In most environments applying these bacteria does jack shit.

Worst book…

Bartleby, the Scrivener.

Written by Herman Melville, famously known as the author of “Moby Dick”.

Which is of course second worst book.

I tried listening to this one on an audiobook. 2 hours into it and I never detected a plot.

He was truly a terrible character. I got fed up with the asshat and never finished it.

Copper bottom- copper does have a much higher heat transferance rate than stainless. Around 20x for pure copper. However this is reduced by alloys and the combination of steel layers. The advantage of copper bottom is on a shitty stovetop, the faster heat distribution compensates for a poor heating source. In a commercial kitchen with good heating source, copper bottoms lower durability loses out. The lining is prone to bubbling, separating, and warping under rapid heat changes.

Personally I use my cast iron skillets completely against the “rules”. I made spaghetti sauces in them for dinner last night. I usually end up stripping the seasoning every few months but I don’t care. It takes 20 minutes to do 2 layers of a stovetop seasoning. I have used the same set for over 30 years now.