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This is largely an out of proportion concern. As long as you're like most people and park your car at home overnight for 8+ hours a standard extension cord and outlet is sufficient. If you need rapid charging then your life follows an irregular schedule or you got the absolute largest battery for the largest SUV/truck available.

I must have missed that part, thanks.

Sounds like some overzealous HOA board member got elected and is treating public spaces like their backyard.

I'd be raising hell with the local government about their asinine waste of public funds.

I'd also register as Mickey Mouse and other false info.

What are your current laundry methods, i.e., what sort of detergents do you use? Do you wash on warm or cold? Do you know the hardness of your water?

Most of the time when it comes to odor sticking on clothing related to exercise it's strongly related to the fibers of those cloths. The geometry of polyester fibers often used in athletic wear is known to hold on to oils and other body junk.

Generally, there are three factors that go into successfully washing clothing experiencing these problems.

  1. Adequate detergents. You want something with good surfactants to capture and lift away soils, and enzymes of the right types that will help break down difficult soils into smaller molecules that the surfactants can better manage.
  2. Temperature. Just as cold water will have a hard time washing away butter and oils from your dishes, cold water in your laundry is gonna have a more difficult time to wash away oils in your clothing. It's a common misconception that warm in your laundry is bad for clothes. In reality, in the US anyway, most warm settings on washing machines are only around 85 degrees Fahrenheit. Hot settings are usually barely reaching the 100 degree mark, so both of these are in line with your own body temperature as you're wearing the things. If the care tags on your garments say they can handle warm or hot washes, definitely do so. Things that may say cold can probably tolerate warm, too, given the temperature is really not that hot at all.
  3. Time. Surfactants and enzymes need time to work. If your wash time is brief, or you're using a speed wash setting on your washer, you may not be giving enough time to let the chemicals do their work.

In regards to detergents, in the US, probably the best thing you can get is powdered Tide or Gain. These products includes a good surfactant system, a complete enzyme package, and oxygen bleach all in one. You don't really need anything more than that.

If you're using liquids, there are more options but also limitations. Again, Tide is probably the best as far as surfactants go but all liquids are going to be missing the other components. Certain enzymes don't like to live in a solution with water so they are missing from almost all formulations. Oxygen bleach is activated by water so by definition it can't be in a liquid product. In these cases you can use a booster product. OxiClean is a common one for just the oxygen bleach but it lacks enzymes. There's another product called Biz that you can find at Walmart and Meijer stores for very cheap. It's like seven bucks and has all of the oxygen bleach and enzymes you need.

TL;DR: wash in warm water for a longer time, and add Biz booster powder to your liquid detergent.

on Waterloo · c/cocktails · 2 pts · 39d

That sounds freaking fantastic. Definitely trying it out next time I get watermelon.

The very last paragraph in the article seems to attempt to address that question. I don't see why they'd be willing to spend $150,000 to retrieve a body that they aren't confident is still there. But who knows?

In the past 10 years unconfirmed rumours suggest the body of Green Boots has been moved or buried. But Arnette says he has heard from climbers who insist Green Boots remains in the cave, “right where he’s always been”.

It's more often a factor of how the steel is treated and the resulting hardness of the blade.

Japanese knives are usually heat treated to a much higher hardness. That makes them more resistant to wear, but much more easy to chip if the blade isn't used for smooth, clean cuts and twists on the cutting board or chops bones, for example.

At the other end of the spectrum, you have German knives where they are not as hard, which makes the edge more durable to abuse but prone to losing it's sharpness faster.

In addition, eastern knives are often ground to a finer angle of like 10 to 12 degrees, while western knives are more blunt at 15 or even 20 degrees. A finer edge is by definition thinner, so combine that with higher hardness and you have a blade that can be seen as fragile to people that don't know better or are not as careful. On the other hand, it's seen by professionals as superior because they simply cut better and last longer, provided they are cared for.