Sunday, 3 July 2016

10:54 – We may take some downtime for the holiday tomorrow, but today is just a regular workday. We got a bulk order for FK01ABC (full) forensic kits yesterday, which we’ll ship Tuesday. But that order takes us down to uncomfortably low inventory levels on the FK01A and FK01C kits and runs us completely out of the FK01B kits. So I know what we’ll be working on this coming week. Fortunately, we have most of the bottled chemicals we need to make up another eight dozen each of the biology and chemistry kits, and we’re not all that much further from having what we need to make up 15 dozen each. Sales always start ramping up in mid- to late-July and then go crazy from early August through late September or early October. I think between what we have now and what we can build on-the-fly during the crazy period, we should be okay.

I just added another item to my Walmart cart:
Armour Lard, 64 Oz. If you remember years ago when McDonalds fries were famously good-tasting, that was before they shifted from using lard to using vegetable shortening. Their fries have never been the same since. Stuff fried in lard just tastes much, much better than stuff fried in vegetable shortening. Lard has a very long shelf life. Armour even says on the label that refrigeration is not required before OR after opening. The best-by date is typically 18 months out, but that’s as meaningless as it is for any other LTS food. Even on the shelf, I’d bet that the stuff would be just as good five or ten years down the road as it is when it’s new. In the refrigerator, it’d last even longer, and in the freezer it’d be essentially immortal. Think that 2,000 year old ball of butter that was still edible. As far as I can judge, saturated animal fats like lard or butter are much healthier for humans than vegetable oils and fats. After all, we evolved eating those fats, which are much easier to come by than vegetable fats. Finally, pig lard makes excellent musloid repellent.