Email today to buy or store your DASEIN System 6 can carton today.
[email protected]
(Personally I base my forecast off what happens in CA for Switzerland snow- though i have watched the weather move from MI to Switzerland over a decade)(i look at both coasts- CA to work out how much snow shovelling I must do- MI for when to expect weather events)
Cold Zones:
Coldest: Northern Plains to New England, plus Northwest (Idaho, Washington).
Major cold snaps expected mid-January and mid-February.
Snow Outlook:
New England: Frequent snowstorms.
Atlantic Coast: Significant rain, occasional snow mix.
Mid-Atlantic Mountains: Decent snow events.
Great Lakes, Ohio Valley, North Central: Classic snow-heavy winter.
Pacific Northwest Mountains: Impressive snow totals.
Regional Highlights:
Southeast: Average temps, wet;
Appalachians see occasional snow.
Texas/Southern Plains: Wetter than average, periodic cold snaps, limited snow but freezing rain possible.
Southwest: Wet winter, near-average temps
https://www.zerohedge.com/weather/farmers-almanac-unveils-long-range-forecast-widespread-wintry-weather-across-us
You think you're just eating "cheese"?
Think again.
90% of the American cheese on store shelves right now is made with a lab-engineered fake rennet called FPC — fermentation-produced chymosin.
And it was originally developed and patented by Pfizer in 1990. Yeah, that Pfizer.
Here's how they did it: They took the gene for chymosin (the key clotting enzyme from a calf's stomach), spliced it into Aspergillus Niger — black mold — using CRISPR gene-editing tech, then let the mold ferment in giant vats like some dystopian bio-reactor. The result? A synthetic enzyme that's cheaper, faster, and more consistent than the real thing.
Big Food loved it. No more baby calves. No supply limits. Just endless, uniform cheese bricks rolling off the line. FDA called it "substantially equivalent" to real rennet and gave it GRAS status with zero long-term human safety studies — just a 90-day rat trial. Sound familiar?
The worst part? This stuff isn't even listed properly.
On ingredient labels it hides behind ...
