I live in an apartment on the third floor, and have a cat. She loves watching birds from our balcony, so we got her a bird-feeder to put in our balcony.

It has done a great job of bringing in more birds (primarily finches and sparrows) for her to watch, except the sunflower seeds we got for it result in an extreme mess all over the balcony and I worry our downstairs neighbors likely hate us as a result, so we’ve taken it down.

Wondering if anyone has recommendations for a bird feeder or bird seed that would be less messy? Or should this just turn into a “when we move to a first-floor apartment or a house” sorta dream.

Unfortunately, my wife is allergic to peanuts, so any bird seed that is made with peanuts (and from what we’ve seen, almost all are) is not an option.

This was something I was surprised to learn on a recent trip to the zoo. While the palm oil industry is absolutely wrecking a lot of our rainforests, and, most notedly, orangutans, boycotting all palm oil is actually worse for the environment because palm oil is the most land-efficient vegetable oil crop. It supplies 40% of global vegetable oil but only uses 6% of the land dedicated to oil production.

It's also extremely versatile because "it is semi-solid at room temperature so can keep spreads spreadable; it is resistant to oxidation so can give products a longer shelf-life; it’s stable at high temperatures so helps to give fried products a crispy and crunchy texture; and it’s also odourless and colourless so doesn’t alter the look or smell of food products."

The issue is who produces it and how, so it's only certain products that should be boycotted.

I'm sure the solution isn't as simple as "download this app," but the zoo I went to recommended using the PalmOil Scan app (produced under the World Association of Zoos and Aquariums (WAZA) and led by Cheyenne Mountain Zoo, Chester Zoo, Auckland Zoo, Zoos SA and Mandai Wildlife Group). It's essentially only available in the Anglosphere (Australia, Canada, New Zealand, Singapore, United Kingdom, United States), but it tells you if the entire company meets their standards (but not individual products so users don't just boycott all palm oil).

We acknowledge that all companies that receive a rating are in different places on their journey to use 100% certified sustainable palm oil. We want to recognise those companies that are doing well and encourage those companies that need improvement. We hope that by creating this rating system we will accomplish this task and assist consumers with making the most educated shopping choices in regards to sustainable palm oil.

Companies are scored on a point structure and can earn a rating of Excellent, Good, Fair, Poor, or No Commitment.

I'm sure a lot of Tilderianeses are conscious of this, so I wanted to share the information (and presumably get more info from someone who knows more).

I’ve been exploring coffee and came across this interesting news about “co-fermented coffee”

https://www.home-barista.com/knockbox/discussion-undocumented-infusion-in-green-roasted-coffee-t102005-230.html#p1079794

So in a nutshell, the claim is that you can take green coffee beans and ferment them with some other food item such as spices or fruit, and this process will in turn affect the flavour of the coffee after you roast it and brew it.

Full disclosure, I’ve never heard of co-fermented coffee before. To the best of my knowledge I have never had it before.

The controversy appears to be that perhaps on some or even all cases, the co-fermentation is being augmented or even faked by the addition of glycol and artificial flavours. The suspicion is that typical flavours that are being claimed shouldn’t be stable at the temperatures used in roasting coffee. They also shouldn’t be identifiably the same flavours as the fruit that go in, yet you have lychee co-ferments that apparently taste like lychee, mango co-ferments that taste like mango, and so on.

I’m curious how this all came about. I assume initially co-fermentation was a purely natural process. It sounds like a super obvious thing to attempt. Now we apparently see widespread evidence of chemical additives. Maybe it is in response to instability of the process? Did it ever work as claimed, and did these tests possibly only target the most egregious flavour profiles which therefore found the artificial flavours while not testing the milder and natural variants? I’m sure there are many questions since this seems like an early stage of examination.

So my question is, tilderinos, what’s your take? Is this just gatekeeping, is this fraud on the consumer, do we need certification ala sparkling wine vs champagne for processes, is this possibly just a good and useful evolution of coffee processing?

Me and my girlfriend will be in Paris for 2 nights soon. Since this is such a short trip, we'll mostly be visiting the most popular "essential" tourist attractions - so we will generally be around the center of the city. However, most advice I found online seems to agree that you probably shouldn't just enter a random restaurant in the center of Paris, because it is very likely to be a tourist trap with very high prices and relatively low quality.

So, if any of you have suggestions on good places to eat for a reasonable price, I would really appreciate that!

Also, the end of our trip happens to fall on valentine's day, and we were thinking about having a nice early dinner (late lunch? around 15:00) before we leave, preferably in a pretty place. I'm fine with spending a bit more (~50€ per person) on that one. So if you know any places that fit, please suggest those as well.

Thanks!

Hey Tildes food crew!

I made some olives 3 years ago and kind of a "set it and forget it" situation. And well, I forgot them for too long. It's been 3 years now and I've only found them because I was looking for jars for a new batch. I opened them up and didn't hear any "hiss", they smell good, there is no sign of mold (on the 2 good ones I'm keeping, we did lose one jar to mold), and I did a small taste test and they tasted olive-y and good. They have been in a cupboard for the entire time and I'm happy to share the recipes if that is helpful. The olives in each were slit to facilitate faster edibility. They both have a 5% brine, one with red wine vinegar and the other with balsamic vinegar.

I know we have quite a few crafty, homesteady, foody folks here and would appreciate any advice you can provide! Just making sure they are still safe to eat! Thanks!