I used to make soap and body products, and I really enjoyed it. I loved making nice-smelling things that people really liked. We were really on the verge of online sales, so we went to markets and sold that way. Didn't end up taking off just because we really didn't get the sales base. Online would have helped.

I was talking recently to my wife about making her some gatorade-type hydration beverage with electrolytes. Because we're trying to save money where we can.

I was looking up what goes into most electrolyte products, and pricing them out. What's annoying is that it would be around $75 to get what I needed. But that would give me around 1000 ½L servings, give or take.

And with that, I went down the rabbit hole of "Why not see if I can package some up and sell?"

At the most basic level, it would probably cost around $1.50 to create a 100-serving jar, which I could probably label and sell for something like $10 - which sounds like huge profit, but I think is probably around a reasonable level. Which would mean around 10¢ per serving to my customers.

As I've been expanding on the idea, I feel I could offer mutiple versions:

• The basic one that has no flavor or sweetner, just the electrolytes
• Flavored cersions with sugar for energy, artificial sweetener for folks like me who don't want the sugar but might want the electrolyes
• Custom blends on demand, i.e. since I have to limit my salt and potassium but could benefit from the magnesium and calcium, I might have a flavored artificial-sweetner one with just two electrolytes. I could have main flavors with color (as it makes them taste better, yay silly brains) but offer no-color blends for those that preferred

Paired with an online shop, I think it might be enough to be interesting to people - being able to offer more flavors than the norm. And things I'm not sure some have though of - being able to add this to a protein shake, so flavors relevant to that might be interesting (i.e. getting to play with some "dessert" flavours that would be weird in a drink).

I've got a ton of research to do - and to see how I could start hopefully under cottage food laws with less registrations and fees.

But I'm curious to know if this sounds interesting, what ideas you have, and most importantly, if you've run your own small hobby style business in any relevant sort of way, what advice and ideas you might have to help me as I look at this possibility.

Basically, I'm trying to keep afloat here, and I'm not picking up business clients as quickly as I need, and I think doing this would not only be fun, but perhaps profitable as well.

Hey Tildoes, my partner and I have been navigating a broad, government level health challenge and I was hoping to pick the hivemind for help on navigating it.

As some of you may have seen in articles posted here, there was a massive fire at the lithium ion battery plant in Moss Landing a few months ago. It ended up spewing a slough of nasty chemicals into the air, which inevitably landed in the surround agricultural fields and waterways. My partner was in Australia when the fire occured, thank god, but was still freaking out about downstream effects. There have been studies from a 3rd party group from UC Davis and San Jose State - that found elevated levels of heavy metals - however those have been downplayed by local agencies claiming there are not major impacts and that distribution was surface level. With everything we know about state and federal agencies oversight, sometimes they are less than transparent about reporting toxic impact factors - like what happened in Hinkley and was popularized by the movie Erin Brockovich. However today the California Certified Organic Farmers put out their own update and press release. They summarized what has happened and seem to be endorsing the safety of the farms they have certified in the area.

So here is the rub: Federal, state, county, and local agencies have determined there is not significant contamination, the CCOF has agreed with these agencies, and my partner is still uncomfortable eating local produce. It feels a bit like we're back in covid times, and she is looking for cherry picked studies to justify strict behavioral and consumption restrictions within our household. We have always agreed to "shift our risk tolerance according to data" and now - with the Trump administration and a general distrust of our fed/state agencies - she's advocating we continue to avoid these foods until there is "definitive proof" that the food is safe.

I'm kind of at a loss of what do to. On one hand, it's a minor thing to change where we get our food. Food systems are complex and we can kind of get it from anywhere. On the other hand, I love my time at our farmers markets, experimenting with new foods, and supporting our local community. I also think the more obscure the process from farm to shelf, the more possibility for health/employee/environmental shenanigans by the producers. To me buying broadly "American" or "Mexican" kale doesn't mean we aren't going to have similar or worse impacts to our food.

I'm trying to find a reasonable middle ground or a bellwether indicator we can use as a go/no-go, but every time I think we've agreed on one it feels like the goal posts have been moved. Do any of you have similar issues or possible navigated differences in risk tolerance during Covid well? If so, how did you do so? I know this is a bit of a random thread, but I'd love to hear what you think!

I'm going to be in NYC with my daughter next week for a school conference. There are already some planned tourist things: the One World Center observatory, South Street Seaport, the Roosevelt Tram ride, and a Broadway show.

There is a pretty full schedule of scheduled activities. The primary degree of freedom is that almost every meal, breakfast lunch and dinner, is "on your own".

We're staying right in Times Square, so the expectation seems to be that everything you could want for food is within walking distance of the hotel. I plan to find a grocery store and get some fruit and snacks to keep in the hotel so we don't have to go out for every meal if she's exhausted.

Keep in mind also, it will be myself, my 4th grader, and whatever of her 4-6th grade friends we pick up, so we're not looking for bars or haute cuisine. If there's something "special" or uniquely new york, I can probably sell it as a new experience, but it needs to be in their overton window.

She's a pretty good eater but prefers familiar food. She's a fan of American staples like pizza, dogs, and burgers. She does well with Italian and Mexican, but rarely likes Thai, Indian, or Chinese.
Her best friend is vegetarian, so at least some vegetarian- friendly options would be good.

We won't have a ton of time for other touristy stuff, but I'm open to recommendations for something simple and short we could do in the evenings. In this thread people mentioned riding the ferry, so if that's a thing we can easily do from there, maybe grabbing some street hot dogs and sitting on the ferry would be a good option?

So, Tilderistas what Times Square recommendations (or anti recommendations) do you have?

I’m wondering what people choose to drink with a Mac and cheese meal? This has long been a conundrum for me. Probably for 20 years I have finished making the mac only to stop for a minute and think “should I have milk? Water? Soda/pop? Something else?”

Seriously, I have this question almost every time. Doesn’t matter if it’s homemade mac or kraft box. For the last 8 years it hasn’t really come up because I just didn’t buy mac and cheese (box “dinner”), but now I have a kid coming into the age where they want it occasionally so it’s back on the menu.

Am I being weird about this?

Are there other foods that people have a hard time pairing with a drink?

I have a simple gravity fed cat food dispenser that is great but it needs a little help. No matter what gravity feed dispenser I use it never keeps up. My cat has food out 24/7 and he regulates his food on his own.

I 3d printed a new dispenser in hopes it would solve the food falling out constantly all day, but it's not working as I expected.

So what I'm hoping to do is make a simple vibrating device that will help the food fall out constantly all day long. Maybe a raspberry pi that has a cell phone vibration fob thing that will run a routine? I don't know. I'm having a really hard time finding examples of this. Does anyone have something to reference?

Also open to ideas on non-mechanical feeders that work well, or very simple battery operated options.

Thanks!

I've been thinking about this over the past few weeks after chatting with some of my friends about this.

For some framing:
I grew up with my parents not encouraging me to learn to cook and my Mom actively refusing to have myself or my brother in the kitchen because we always "made a mess". Before I moved out to university I'd only ever cooked a couple of meals beyond warming things up or instant ramen + grilling meat. I also learned how to carve a turkey/bird because that would be expected of me at a family gathering later on. At university we had the mandatory freshman meal plan my first year and I lived in my fraternity for three years where we had a cook at our house when school was in session.

It wasn't until I moved in with my girlfriend, now wife, where I started cooking. Learning from either recipes, or watching my wife cook things and asking her how she prepared a dish so I could try to make it. Nowadays I like cooking breakfast foods especially on the weekend when I don't have to get my oldest off to school and have more time since my wife doesn't like to wake up early.

When chatting with my guy friends who are around my age (late 20s/early 30s) I've found a lot of them don't cook much or say they don't know how. Many of them eat out regularly/order delivery or buy instant meals.

Knowing my parents, if I had had a sister growing up she would have been encouraged to learn to cook unlike my brother and I. My wife and her siblings all learned through helping my mother in law prepare food in the kitchen.

This got me curious for a wider perspective on this from other men:

Do you "know" how to cook or are you comfortable cooking for yourself, for others?
Were you encouraged to learn how to cook growing up or did you learn as an adult?
Do you have any favorite or signature dishes you prepare?