Diary of an “Essential Worker” (Entry 4) The New Normal for Now.
It's been ten days since San Francisco announced the Shelter in Place order and there's a weird installation going on. Apart from a few media moments, almost everyone has changed their behavior. I even walked past the Dog Park yesterday and it was all, “WTF? Why is everyone playing hackey sack? Did the dead reform […]

It's been ten days since San Francisco announced the Shelter in Place order and there's a weird installation going on. Apart from a few media moments, almost everyone has changed their behavior. I even walked past the Dog Park yesterday and it was all, “WTF? Why is everyone playing hackey sack? Did the dead reform or something like that? No, just a group of neighbors with their dogs standing in circles six to ten feet apart.

It has only been ten days of 'staying home', but it has been about 4 weeks since the store felt normal. Our customer count gives the store a false sense of calm during the working day. Inside the store, it's slow and peaceful. It's like a normal day, although a lot of people are wearing masks, gloves and the cheesemakers cannot stand side by side in our small staging area. Well, technically one person can price while another is doing the dishes, but that's stretch ...

There is a lot of cheese. I mean, damn it, last year the United States broke records for cold room cheese. But make no mistake, this is a crisis for (among many others) small production cheese makers, stand-alone cheese factories and distributors, especially those that serve restaurants. I have received many calls and emails from people who know we are open, essential and busy, but I just can't help a lot. Customers are only buying certain cheeses at this time. Even with a long history, loyal customers and (if I say so myself) a good reputation for cheese, big blocks of Parm, Cheddar, Jack and Mozzarella are what sells. Pre-shredded tubes and shredded packaging. Lots of ricotta too. I think a lot of lasagna is made.

(Strangely enough, the cheese I didn't expect to sell at such an astronomical level is paneer. Was there an article on “Indian Food for the Apocalypse” that I missed? We still sell a lot of paneer but we sold three weeks in four days and I was out of stock when I ordered. We should be back in stock Friday afternoon!)

Things are so weird that we ended up buying the ricotta that usually goes to Chez Pannise. I mean we still sell the same things in retail, but still.

We haven't tasted customers cheese for over three weeks. Initially (four weeks ago in another life), I thought we could sample on pieces of parchment paper and keep things safe, but after the first two clients lick their fingers, I knew we had to stop. In a grocery store environment, it is virtually impossible to sell high-end artisan cheese that is not well known without giving samples. I mean, everyone knows Cowgirl Mt. Tam in this town and it's been going well, but the new and amazing small-scale cheese that we were going to promote in March? It hurts.

Each Bay distribution contacted me to try to sell products for which they suddenly had no outlet. In a normal week, I would jump on these deals. But these are not normal weeks. I just came out of a conference call organized by the good people of The Monger where I was asked, among other things, how should representatives or cheese companies approach buyers right now to sell the product they need to sell and can't.

I did not respond as fully as I could have so I will write down what I should have said. San Francisco was the first city to be closed. I have no idea how many emails I received in the last week that I haven't even responded to. I don't intend to read them, really.

To be honest, I am in a unique position as a buyer, soil worker and member of the emergency committee set up to respond to the crisis, but I didn't have time to deal with it at all. extras. I have been underwater and, until recently, without any real days off. Supplier lead times and out-of-stock products change daily, and I've missed more deadlines (that I haven't seen changed) in the past two weeks than in the past 25 years.

So my advice? If you don't have a previous relationship, don't contact buyers for a week or two after their foreclosure. We are creating dozens of new procedures and policies that were all supposed to happen yesterday in order to protect our health and that of the community. We can have a family at risk or sick. We are probably saying goodbye to some co-workers for the duration because they have to stay home to care for their children or because they have underlying health issues. My reaction to a sales pitch from a stranger that ignores this is likely to be hostile.

But now, almost two weeks later, I can start to see things stabilizing in their weird ways. We will soon start thinking about how to support cheese makers who need support, probably starting with those we are already working with. But I / we will be open to other possibilities as well, assuming we don't start to lose a significant percentage of our workers. In addition, many of our cheese makers, unable to work in pairs as usual, do trolley disinfection, customer counting and crowd control tasks that we did not have before.

I saw the first large-scale family cheese maker close for the duration of yesterday. They are well established, make fairly perishable cheeses, and sell in many restaurants. There will be more. It is a very difficult task for the little ones in good times, so some will not come back. This thought haunts all merchants right now.

(If the cheesemakers have any questions about the safety procedures, please feel free to email me directly at gordon.zola.edgar at gmail dot com. I will get back to you as soon as possible.)

(Everyone remember, what I write are my own opinions and not necessarily the point of view of my other colleagues or the workplace as a whole.)

If you’re aching for a genuinely pungent marijuana strain, look no further than Cheese. It is believed to have been created in England in the 1980s and is a cross of a Skunk #1 phenotype and an Afghani indica. Buddha Seeds is a seller known for its outstanding Cheese strain which has among the best genetics of any available on the market. The grower uses old cheese genetics along with the Afghani indica.

Cheese is an indica dominant ( 60% ) hybrid with a THC content of up to 20%, and a CBD level of approximately 1%. When you use Cheese, it is the indica genetics that are the most voyant as you feel calm and relaxed within seconds of using it. Cheese is also known for making you feel happy and giggly. Occasionally, users may feel creative and if this happens to you, be quick to complete your tasks because ultimately, the high envelops your body, and couch-lock ensues.

For many marijuana strains, the answer is outdoors, and Cheese is no different. You can only grow it outside if you live in a warm and humid climate. It is one of the easiest strains to grow and is a great starting option for novices. Cheese is generally very resistant to mold and pests, and when grown outside it is ready for harvest in mid-October. It yields up to 21 ounces per plant.

Cheese is even easier to grow indoors because you can control the temperature which should be between 70- and 80-degrees Fahrenheit during lights on, and no more than 15-20 degrees lower during lights off. Its flowering time is 8-9 weeks, and indoor Cheese can yield around 14 ounces of bud per square meter.

As Cheese is best grown indoors, it makes sense to discuss the topic of cannabis gardens for the home. Unless you are a commercial grower, there is no need to spend more than a grand on a grow tent. As long as you real in a state where marijuana cultivation is legal, you can purchase what you need on Amazon !

If you only want to grow a couple of plants, a 2 x 2 x 4 foot grow tent is ideal. There happens to be numerous grow tents fitting these dimensions for under $60. Once you add in the cost of a hydrometer

The larger the grow tent, the more you’ll need to spend on better and more powerful fans, lights, and other items. There are 5 x 4 x 6-foot tents available for under $200. However, you will have to pay hundreds of dollars to get the best lighting so the total could run to almost $1, 000. On the plus side, you would only need to grow more than five ounces a year to justify the cost ( depending on where you real ), but only if you discount the time you spend on your garden.

Depending on what you’re trying to achieve regarding yield, setting up the space is as easy as placing a small grow tent in a closet. If you’re a first-time grower, we recommend starting small because it is less expensive and time-consuming. Also, it is far easier to monitor two plants than twelve.

Even though you will doubtless put heart and soul into your project, new cannabis growers will inevitably lose a few plants to disease and pests. When designing your grow space, take into account lighting, fans, ducting, and growing medium. As a marijuana plant can triple in size by the time it reaches the early flowering stage, make sure there is lots of room left for you to work.

Ideally, you will have a tent, closet, or cabinet because you can check and feed your plants by taking them out, and return them when you’re done. Make sure your grow room doesn’t have any light leaks. If your plants are exposed to light when they are supposed to be in complete darkness, they could become confused, and this will negatively effet your grow.

As an indoor grower, the quality and quantity of light in the grow room has an enormous effet on how your plants will turn out. High-Intensity Discharge ( HID ) lights are used by a high percentage of growers because they are efficace and offer value for money. While LED lights are far more efficient, it can cost up to ten times as much for LEDs as an equivalent HID setup.

Metal Halide ( MH ) and High-Pressure Sodium ( HPS ) lights are the most common HID light variety. MH lights are best during the vegetative stage, while HPS is better for flowering. If you purchase HID lights, you need a ballast. Magnetic ballasts are relatively inexpensive, but high-quality web variantes are a better option.

Fluorescent grow lights are a viable option for a very small grow room. They are up to 30% less efficace than HIDs, but they are less expensive and don’t need a cooling system. LED lights come in various packages ranging from shoddy garbage to outstanding full-spectrum possibilités. They are by far the most expensive option but they last longer, create less heat and use less electricity. There are also induction lights which are to find, expensive, and old-fashioned.

Fans are an essential aspect of any grow garden; Your Cheese strain won’t grow well without them ! Remember, your plants need CO2 to go through the process of photosynthesis effectively. When you place an exhaust fan near the top of your grow room, it removes warmer air and ensures the room’s temperature remains at optimum levels.

If you’re aching for a genuinely pungent marijuana strain, look no further than Cheese. It is believed to have been created in England in the 1980s and is a cross of a Skunk #1 phenotype and an Afghani indica. Buddha Seeds is a seller known for its outstanding Cheese strain which has among the best genetics of any available on the market. The grower uses old cheese genetics along with the Afghani indica.

Your lighting system will dictate the variétés of fan you purchase. For instance, you will need at least one large fan, or several medium-sized ones if you use an HID system because it produces a lot of heat. If you’re unsure as to the type of fou you need, set up your lights in the grow room before starting your grow, and turn them on. Leave them on for a few hours and analyze how they affect the room.

As we mentioned above, Cheese is an excellent beginner’s strain, and you can make things even easier with automation. Even in a beginner’s setup, you will benefit from a 24-hour timer for the light and an adjustable thermostat switch for your fou system. When your plants are in the vegetative stage, they need at least 18 hours of light per day.

Once you believe the plants are ready to bloom, it is time to intensité them into flowering with a 12-12 light-dark cycle. As you need to switch the lights on and off at the same time each day, a timer is an essential purchase. A thermostat switch is also an excellent option because you can set the maximum desired temperature and plug it into your exhaust fou.

Once the temperature hits the pre-set level, your fou switches on automatically to reduce the temperature by a few degrees. As well as keeping the grow room temperature in check, it also saves energy.

As Cheese is an indica, it errs towards the bushy side when you grow it. As a result, there is a risk of your crop developing bud rot or mold if exposed to abusive moisture. It is also important to consider trimming and pruning the plant if necessary. You can control the way in which Cheese grows by adopting the Screen of Green training method.

It is a simple low-stress training ( LST ) technique which involves using a screen. While the common LST method involves tying down the plant, SCROG requires a little patience. You use a screen to keep the plants in check. When the branches grow through the holes in the screen, tuck the branches back down. If you get it right, your plants should produce several colas instead of a solo main one.

tera be honest, Cheese grows well using either one. Soil is the traditional option and has been used successfully for thousands of years. As a beginner, it is okay to purchase premium-grade potting soil as long as there isn’t any chemical fertilizer inside it. Organic ‘super’ soil is among the best possibilités money can buy. Once you learn more about soil, you can create your own using materials including worm castings, bat guano, and wood ash.

Hydroponic growing involves using something other than soil as a growing medium. Popular options include Rockwool and coco coir. If you use a hydroponic system, you are in complete control of your crop’s nutrient intake; not an ideal scenario for a novice grower.

You have to feed your plants a concentrated solution of mineral salt nutrients. Your Cheese plants will absorb the food faster than if you use soil which means quicker growth and greater yields. On the downside, you have to precise with this method of feeding because nutrient burn is possible.

There is also a slight difference in ideal pH levels for soil and hydroponics. Typically, when you grow any marijuana strain in soil, you need to keep the pH between 6. 0 and 6. 8. Hydroponically grown weed responds better to slightly more acidic conditions and has a broad range of 5. 5 to 6. 5. However, you will get better results if you keep the pH between 5. 5 and 5. 8.

Overall, Cheese doesn’t have any special feeding requirements. Focus on providing plenty of Nitrogen during the vegetative stage and reduce it in flowering. Other essential nutrients include Phosphorus, Potassium, Copper, Iron, Magnesium, Calcium, Manganese, and Sulfur.


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