• I Cast Fist@programming.dev
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    3 hours ago

    Whenever I hear someone complain about things being expensive, I’m reminded of this:

    “It ain’t expensive, it’s just that your salary is low”

      • Holytimes@sh.itjust.works
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        3 hours ago

        With sufficient money literally nothing is too expensive. This is a singular universal truth of money. No matter it’s form.

        Be it currency, power, influence, territory or goods. With enough all things are with in reach.

        It’s why fundamentally no matter what form of economics humans or animals have had in all of history. The more you have the better.

        This is such a universal truth that even animals and plants are beholden to it.

        • HailSeitan@lemmy.world
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          2 hours ago

          Right. But just because the wealthy can easily afford concert tickets doesn’t mean Ticketmaster isn’t also price gouging.

  • prime_number_314159@lemmy.world
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    3 hours ago

    In order to meet a rising global demand for cheese, farmers must produce more cheese than they have in previous years. As a society, we have done fairly well at using the best/easiest land to raise cows on for raising cows. Additional cows to produce more milk require either working the same lands harder, which requires bringing in feed, water, and minerals, as well as increasing the risk of diseases, and thereby increases the price of the milk for making cheese, or else raising cows on new, typically less favorable lands.

    Some industries can offset this rising cost with improvements to technology, or finding areas of the world with lower labor costs, and some governments support agriculture through tax policy, or subsidies to help keep prices low. From 1949 until 2014, the US government ran a program to buy cheese when the price fell too low, and sell cheese when the price ran too high, in an effort to stabilize prices.

  • chiliedogg@lemmy.world
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    5 hours ago

    I don’t know if it affects dairy directly, but there’s a screw worm infestation in Mexico spreading to the US that’s having a huge impact on beef.

    • Sigilos@ttrpg.network
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      3 hours ago

      And yet there is a such a surplus of milk that the US gov has bought the extra in order to keep cheese prices sustainable for the high number of dairy farmers, then turned the milk into a national stockpile of cheese and then sell it cheaply to help find the entire racket, for the last few decades.

    • Onomatopoeia@lemmy.cafe
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      10 hours ago

      This.

      Time and space are major impacts to the cost when aging.

      And cheese needs to be moved when aging. Like flipped over. This is done all day, every day, at the larger places because they have so many blocks of cheese. And it loses some weight as it ages. Not as much as alcohol, but some.

      It’s similar to things like alcohol. Champagne bottles must be turned every day. Whiskey in barrels loses upwards of 2% per year as it ages, so a 40 year old cask has lost eighty percent of it’s volume, while sitting in a cellar and taking up space.

      • remon@ani.social
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        5 hours ago

        Whiskey in barrels loses upwards of 2% per year as it ages, so a 40 year old cask has lost eighty percent of it’s volume

        Your maths is a bit off here. If you lose 2% per year for 40 years, you have lost just 55.42% of the initial volume.

      • Valmond@lemmy.world
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        8 hours ago

        Don’t touch those champagne bottles every day, where did you get that from?!

        “La part d’ange” (the part for the angels) is real though, so you sacrifice a bottle every like 15 years (depends) to top up a handfull of others.

        • BastingChemina@slrpnk.net
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          8 hours ago

          Onomatopoeia is talking about riddling.

          There is a step in champagne production where the bottles are stored upside down for a month or two and turned regularly. This is to bring all the sediments to the top of the bottle so it can be removed in the next step called disgorgement.

  • IndescribablySad@threads.net@sh.itjust.works
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    16 hours ago

    I’m just trying to figure out the original meme. What was the joker right about? His speech on tv wasn’t bad, aside from the insanity and murder, but it really wasn’t a rallying cry or a thesis. It was just a dude who’d been failed by the system five times too many, and the resulting flailing backlash.

      • saltesc@lemmy.world
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        15 hours ago

        lol

        is being squeezed “Hey! I’m warning you!”

        gets squeezed harder “Any more of that and I’ll do something, mister!”

        harder again “This is your final warning!”

        harder “One more squeeze from you and you’ll be sorry!”

    • theneverfox@pawb.social
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      14 hours ago

      The joker is the avatar of the will of the people denied. He’s the French revolution, most revolutions really

      Revolutions are insanely destructive. When you push the people beyond their breaking point and keep pushing, society collapses. There is no glorious revolution, there is mass death. For every deserving person, dozens or hundreds or thousands will die as collateral. Maybe more at this point

      20 years. On the lower end. When the people flip the table, things don’t get better for a long time. But this is not a logical decision even it happens… It’s a tinderbox and a spark

      • birdwing@lemmy.blahaj.zone
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        10 hours ago

        Eh, I’d argue the French revolution ultimately was a good thing. Introduced the metric system, ended the aristocracy’s power in a ton of places, and so on.

        • Holytimes@sh.itjust.works
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          3 hours ago

          Most revolutions in the long term are ultimately a good thing.

          You don’t get revolutions with out things being very very bad, so any change is almost always good.

          Even if it takes a few attempts and misteps on a long enough time scale you would be hard pressed to find any revolution that was truly bad.

          The entire reason revolutions are considered bad is because to get there and the process of is so insanely destructive.

  • finitebanjo@piefed.world
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    16 hours ago

    If it takes you 15 months to make a product that MIGHT turn out, then theres going to be some overhead for you to make profits.

  • ikidd@lemmy.world
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    15 hours ago

    Try making it sometime, you’ll realize it’s barely above the cost of the raw ingredients.

  • dohpaz42@lemmy.world
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    15 hours ago

    Considering lactose intolerant folks love the product so much that they will endure whatever digestive hellscape lays before them, and them not being shy about bragging about it, I’m not surprised Big Milk raised prices on cheese. They know what they have, and they know people will pay.

    ~Econ 101: supply and demand.~

    • Deckname@discuss.tchncs.de
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      9 hours ago

      Daduq is up with cheese, wherever you are? Do you consider nonfermented coagulated milk cheese? Because a real cheess, that was actually aged (even like 3 month young Gouda) should not contain any lactose anymore.

      • boonhet@sopuli.xyz
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        5 hours ago

        Most cheeses you put on a sandwich here in Estonia aren’t aged very long at all. The ones you eat as a snack are.

        Also some people who think they are lactose intolerant, will still get diarrhoea from lactose free dairy products. These people actually have milk protein allergies I suspect. Because some of those people also can’t eat wheat products.

        My ex is one. Milk, aged cheese or just plain white bread. Or even ducking pasta. All make her shit violently.

    • bobs_monkey@lemmy.zip
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      14 hours ago

      Conversely, as someone who is lactose intolerant and doesn’t want to shit themself, y’all can keep your expensive cheese cause it ain’t worth it (unless it’s on a burger or pizza, then break out the nose plugs).

      • dohpaz42@lemmy.world
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        5 hours ago

        …cause it ain’t worth it (unless it’s on a burger or pizza…)

        🤣 Like I said. 😉

      • boonhet@sopuli.xyz
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        5 hours ago

        The expensive ones don’t have lactose so you must have a protein allergy instead of or in addition to your lactose intolerance.