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In a bizarre move Nike chose Colin Kaepernack to be the face of their marketing. I wouldn't have guessed that a retired player with at least a controversial past would carry a company. But I'd have been wrong.

https://markets.businessinsider.com/news/stocks/nike-stock-price-kaepernick-ad-millennials-snapping-up-shares-2018-9-1027507438

After initially dropping on the news millennials flocked and bought it up (at least that's how it's being reported). Funny thing is that none of this  is based on any business metric but squarely on the cross section of business and philosophical belief. If shoe sales drop a lot of young people  might lose money which sucks.

We've seen similar stuff before with investment firms avoiding cigarette and gun makers but to go buy a stock for its stance on a protest is odd. But then I always figured that having a player as a marketing campaign centered on the fact that you watch them perform, not their off-field beliefs. Having a backup QB take a knee isn't exactly the same as Air Jordans (I wanted those so bad as a kid and I capital S Suck at basketball).

It's a little odd though. I find a little bit of traction here. I'd like to see more activist investors. That's how it's supposed to work. I would like to see more boards of directors accountable to shareholders and shareholders taking a stance in businesses. Going public is a sacrifice of ownership. It's supposed to provide funding in exchange for accountability.

I aam a shareholder of Nike (NKE). I have been for a very, very long time. I don't think I use any of their products (sadly those Air Jordans never materialized) but I like their business model. Full disclosure and all.
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Processing Food For Storage / Re: Lets talk about salt storage
« Last post by Morning Sunshine on Today at 02:28:32 PM »
so it more that it dilutes with other chemicals that may look like salt, causing confusion.  hm....
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Congrats!  Now the fun/learning begins!

I'm gonna suggest taking a peek at my former Ham Radio Podcast Start Here Page: http://hamradio360.com/index.php/start-here/

Or just pick one of the 99 episodes that sound interesting to you: http://hamradio360.com/

that show was pretty much chronicled my Ham Radio Adventure (2014-2018) as I was learning the ropes! 
You're interest will change, as will your budget as you progress through the hobby. 
Your Local Club(s) could be a great resource as well! http://www.arrl.org/find-a-club

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Processing Food For Storage / Re: Lets talk about salt storage
« Last post by Redman on Today at 01:38:16 PM »
so what causes salt to "loose its savor"? (Ye are the salt of the earth: but if the salt have lost his savour, wherewith shall it be salted? it is thenceforth good for nothing, but to be cast out, and to be trodden under foot of men. - Matthew 5:13)

I have an acquaintance who opened her salt container to find that it had no flavor, so I know it can happen.  What makes salt go bad?

Don't know but for what it's worth check the link, specifically "Losing saltiness". Also check out the translations from the Greek explanations.

https://en.wikipedia.org/wiki/Matthew_5:13

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Processing Food For Storage / Re: Lets talk about salt storage
« Last post by Morning Sunshine on Today at 01:26:24 PM »
so what causes salt to "loose its savor"? (Ye are the salt of the earth: but if the salt have lost his savour, wherewith shall it be salted? it is thenceforth good for nothing, but to be cast out, and to be trodden under foot of men. - Matthew 5:13)

I have an acquaintance who opened her salt container to find that it had no flavor, so I know it can happen.  What makes salt go bad?
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Processing Food For Storage / Re: Lets talk about salt storage
« Last post by mountainmoma on Today at 01:01:15 PM »
If you are putting the meat in a barrel of salt wouldn't you leave the salt in the barrel and add more meat and salt as necessary? Rinsing of the meat you are to use before actual use. I've used Morton Tender Quick per Morton instructions on pork chops, picnic hams and chicken. Chops and chicken take hours only and the picnic took several hrs. per inch of thickness as I recall. Instructions on the bag.

http://www.texasescapes.com/CFEckhardt/Preserving-Meat-on-the-Frontier.htm

As MM pointed out cheese can be preserved in a brine, I've done this also, with Feta.

Thats what I was wondering, the barrel of salt for the meat would be like me reusing the brine for cheese --
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Processing Food For Storage / Re: Lets talk about salt storage
« Last post by Redman on Today at 09:34:08 AM »
If you are putting the meat in a barrel of salt wouldn't you leave the salt in the barrel and add more meat and salt as necessary? Rinsing of the meat you are to use before actual use. I've used Morton Tender Quick per Morton instructions on pork chops, picnic hams and chicken. Chops and chicken take hours only and the picnic took several hrs. per inch of thickness as I recall. Instructions on the bag.

http://www.texasescapes.com/CFEckhardt/Preserving-Meat-on-the-Frontier.htm

As MM pointed out cheese can be preserved in a brine, I've done this also, with Feta.
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Processing Food For Storage / Re: Lets talk about salt storage
« Last post by Stwood on Today at 09:29:02 AM »
Thanks MM
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Processing Food For Storage / Re: Lets talk about salt storage
« Last post by mountainmoma on Today at 09:20:54 AM »
Salt is good for preserving cheese too.  I can go thru a bit of salt when I do that, which is a reason for the large buckets of it.  I dont know about meat, but with cheeses, yes, I can reuse the brine for a bit, to do more cheeses, then when the "rush" of brining cheeses is over, I toss it out.  I keep it in a container large enough to submerge the round of cheese, with a lid on it.  WHen I am doing that, I might soak a round for 24 hours once a week in the brine.  The brine is so salty, no pathogens grow in it. 
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Processing Food For Storage / Re: Lets talk about salt storage
« Last post by Stwood on Today at 09:11:31 AM »
well, storing the salt in a bucket with gamma lid is cheaper.  I dont even have any salt done up in Mylar or cans in the LTS as I just keep 2 buckets in the deep  pantry as it is salt and it keeps without alot of special help ( just keep out of the humidity to keep it flowing...). Well, I have one #10 can of salt. So, generally I spend .50/lb for sea salt, or sometimes regular salt.  I think pre-packed #10 cans are more than $1/lb

Yes, Augason is currently $8.88 per 6# 8oz #10 can purchased at Walmart.
If you consider the cost of the can, and they have done all the prep work on that can, it's not such a bad price.

I'm also thinking that if in the future we have to preserve meat without a freezer, you'll need a good amount of salt to preserve with. Or learn how to smoke preserve.


Which raises another question. When butcher shops prepare salt cured ham, what do they do with the salt afterwards? More than likely it will be contaminated/colored with blood.
Do they throw it away?
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