The Way Teller

The Teller of Ways: one Magi’s journey to find out just what the fuck is going on! Available on Amazon, now in all domains. a.co/d/3ekDs0o

Britain is 110% self-sufficient in lamb. Let that sink in for a moment. Not "pretty good." Not "mostly fine." One hundred and ten percent. We grow more than we eat and export the rest. We have done this on permanent upland pasture that cannot be used for anything else, managed by farmers whose families have worked the same ground for generations, using animals that have been optimised for these conditions over centuries. 85% self-sufficient in beef. 100% in milk. 90% in eggs. The animal products on your plate, if you're eating in Britain, are almost certainly British. The supply chain is: farm, abattoir, butcher or supermarket. Measured in miles. Sometimes in tens of miles. Now. Your January strawberries are from Egypt. Your year-round peppers are from Spain or Morocco. Your salad leaves are from Israel in winter. Your green beans come from Kenya. Your blueberries are from Peru or Chile. They travel by refrigerated air freight, which is roughly fifty times more carbon-intensive per kilogram than road transport, to sit in a plastic clam shell next to a small flag and the word "fresh." The environmental argument against British animal products is not an environmental argument. It is a geography argument made by people who have not checked where their food comes from. Check where your food comes from.

Chloe woke up at 6:45am and immediately felt proud of herself. She had, after all, not eaten a single animal product in four years. The planet was healing. She could feel it. 6:52am - Applied her morning SPF. The SPF contains beeswax. Chloe does not know this. Moving on. 7:10am - Breakfast: a smoothie containing avocado. The avocado was grown in Michoacán, Mexico, on land where a pine forest was until 2019. It required approximately 320 litres of water to produce. It was flown to the UK. Chloe sprinkled hemp seeds on top. The hemp seeds came from China. Chloe felt connected to the earth. 8:00am - Got dressed. Polyester leggings, derived from crude oil. A bamboo top that was processed using carbon disulphide in a Taiwanese chemical plant. Trainers with a recycled plastic upper that sheds microplastics into waterways with every wash. Chloe's outfit today had a higher carbon footprint than a ribeye steak. Chloe does not know this either. 9:30am - Posted on Instagram about choosing compassion. The phone was manufactured in a Shenzhen factory using cobalt from the DRC, where mining operations have displaced local communities and killed an unknowable number of small mammals, reptiles, and insects. The algorithm served Chloe an ad for oat milk. Chloe liked it. 12:00pm - Lunch: tofu stir-fry. The soy was grown in Brazil. Brazil produces more soy than almost any country on earth. The primary reason is soybean oil: one of the most widely used industrial and culinary oils on the planet. The soymeal left over after oil extraction is fed to livestock as a byproduct. Chloe is aware of the livestock connection and finds it outrageous. She has not looked into why the soy was grown in the first place. The answer is the oil. The oil is in her salad dressing. 1:30pm - Drove to the garden centre. The car runs on petrol. Chloe has a Just Stop Oil sticker on the bumper. This is not being commented on further. 3:00pm - Bought a monstera. The monstera was grown in a Dutch greenhouse using natural gas heating. Chloe put it next to the pothos that is slowly poisoning the neighbourhood cats. 6:00pm - Dinner: pasta with cashew cream sauce. The cashews were processed in Vietnam, often by workers in conditions that would prompt significant commentary if they were in an abattoir. 8:00pm - Watched a documentary about factory farming. Wept. Posted about it. Caption: "We have to do better." Chloe is, by every measure she has chosen to measure by, doing brilliantly. By some of the others, the picture is more complicated. Chloe has not chosen to measure by those.

The Doofah!

@EvermoreJournal It’s coming full circle ⭕️

The Evermore Journals continue on Medium for your enjoyment. @thewayteller/evermore-journals-volume-ii-3rd-entry-b4853a0bd027" target="_blank" rel="nofollow noopener">medium.com/@thewayteller/…

Check out The Aetheric Emporium on @Althing_app 🔥 althing.app/flare/0xa971da…

And so the chronicles of the Way Teller continue and in ways the even I don’t know what happens next.

There is a pattern, and it runs through everything. The sun was free. They sold you sunscreen. Sleep was free. They sold you pills. Walking was free. They sold you a treadmill. Fasting was free. They sold you meal replacement shakes. Cold water was free. They sold you a plunge barrel. Animal fat was free. They sold you supplements to replace what it contained. Fermented food was free. They sold you probiotics. Tallow was free. They sold you a seventeen-step skincare routine. Silence was free. They sold you a meditation app. Sunlight on your skin was free. They sold you vitamin D tablets. Every single thing the human body requires to function was available, free, for the entirety of human history. The 20th century built an industry around removing access to each of them. The 21st century is building an industry selling them back. Nothing about this is accidental. Your great-grandmother had none of the products. She had all of the things the products are compensating for. She was, largely, fine.

Self custody

The Labour Government is now the worst ever to run this country Worse than Johnson, worse then Truss, worse than Ethelred the Completely Hopeless Good bye!

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Check out The Baleful Gaze on althing.app! althing.app/songbird/0x3f1…

@xSPECTAR @FortCitadelle Truly amazing concept!

🌄 Welcome to @FortCitadelle: coming to the xSPECTARverse 🧬 A digital twin of Haiti’s iconic mountain fortress, funded by a generous community member as a charity project. Explore, play, and connect while supporting a meaningful cause. Launching early 2027. Stay tuned! 🚀

@FortCitadelle This is an innovation I would very much like to become involved.

Welcome to @FortCitadelle – the digital gateway to Haiti's iconic mountain fortress. Explore, play, connect in the metaverse. Launching soon. Stay tuned! 🚀 fortcitadelle.com #CitadelleLaferriere #Metaverse #Haiti

@EvermoreJournal So many threads. What pattern will they resolve, I wonder.

The Evermore Journals Entry 3 is now available on YouTube. youtu.be/dQMVBoHVXsM

Gold & Silver Trading Halted: They’re Playing Very Dangerous Game | Andy Schectman & Michelle Makori dlvr.it/TRBGWy

Thank you 🙏

Let's talk about the chip shop fryer. The restaurant fryer. The pub kitchen fryer. The thing that cooks the food seventy million British people eat every week without thinking about what's actually happening inside it. Act One: The Oil Seed oils: sunflower, rapeseed, soybean, corn, are chemically unstable. This is their fundamental property, not a worst-case scenario. They are high in polyunsaturated fatty acids, meaning they have multiple double bonds in their carbon chains. Those double bonds are reactive. They oxidise on contact with heat, light, and air. This process produces aldehydes, peroxides, and other oxidation byproducts that are, in any quantity worth measuring, toxic to human biology. Even cold-pressed seed oil, drizzled on a salad at room temperature, contains a meaningful load of these compounds. The pressing process generates heat. The oil oxidises in transit, in storage, in the bottle on the shelf. By the time it reaches your salad, it is not a neutral substance. It is already a delivery mechanism for oxidative stress. That is the best-case scenario. Act Two: The Fryer A commercial fryer operates at 175–190°C. At this temperature, the oxidation of polyunsaturated fats does not happen slowly. It happens enthusiastically. The primary byproducts are: Aldehydes: specifically 4-hydroxynonenal (4-HNE) and malondialdehyde (MDA). These compounds are genotoxic, meaning they damage DNA. They are neurotoxic. They react with proteins and lipids in your cells in a process called lipid peroxidation that is directly associated with cardiovascular disease, neurodegeneration, and cancer. A 2015 study from De Montfort University found that sunflower oil heated to frying temperatures for 20 minutes produced aldehydes at concentrations up to 100 times higher than the safe daily limit recommended by the WHO. Rapeseed oil performed similarly. The paper made headlines for approximately three days before the news cycle moved on. Acrolein: a highly toxic aldehyde that forms when glycerol in the oil breaks down at high temperatures. It is the same compound that makes cigarette smoke irritating to the airway. In heated seed oils it forms continuously. Trans fats: yes, the ones now partially banned. Industrial partial hydrogenation creates trans fats intentionally. Repeated heating of seed oils creates them spontaneously. Every time you heat a polyunsaturated oil, you are producing a small amount of the same compound that killed 500,000 people a year before it was restricted. Acrylamide: forms when carbohydrates are cooked at high temperature in an oxidising oil medium. Classified as a probable human carcinogen. Present in crisps, chips, and anything fried in seed oil at high heat. This is what a single frying session in fresh oil produces. The oil is already contaminated before anyone orders a meal. Act Three: The Restaurant Now let's talk about what actually happens to that oil. A typical fish and chip shop or fast food restaurant does not change its oil after each service. The economics don't allow it. Seed oil is expensive. Fryer oil is changed when it looks or smells wrong: which, depending on the establishment and the management, might be daily, might be twice a week, or might be considerably longer. During that time, the oil is heated to 180°C for the service, cooled overnight, reheated the next morning, used again, cooled again, reheated again. Each heating cycle produces more oxidation products. The oil accumulates aldehydes, peroxides, polymers, and cyclic compounds that don't disappear when the fryer cools down. They concentrate. The toxin load in day-three fryer oil is not three times the toxin load of fresh oil. It compounds. The chemistry accelerates as the oil degrades, because the oxidation products themselves catalyse further oxidation. By the end of a week of commercial use, you are not frying food in oil. You are frying food in a warm solution of genotoxic aldehydes with some residual fat molecules floating in it. The thing your chips cook in at the local chippy is, by any honest biochemical measure, one of the most chemically hostile food substances in the average British person's diet. It is produced without any regulation specific to oil degradation. There is no legal maximum for aldehyde content in commercial frying oil in the UK. No required testing. No mandatory change schedule. The only requirement is that the oil doesn't smell so bad that customers complain. The smell threshold for customer discomfort is considerably higher than the toxicity threshold for human biology. And every day, seventy million people order food cooked in it and wonder why chronic disease rates keep climbing.

🚨🚨🚨 SCAM ALERT!!! Scammers are now looking at offers you have made from your wallet for NFT’s and are copying and duplicating and minting them from another wallet and offering them to you for sale…. Please be careful and you now HAVE to verify wallet addresses of artists and projects before accepting their offers! This offer was for a fake Mojica NFT!!!

Oh. So it's a hobby project. And there is no incentive for you to sustain it, so if you suddenly decide to quit hosting it then....that's it then? Just trying to understand clearly. Rich guys, working to put the longest running wallet out of business, while promising they will just run the free thing forever out of the goodness of their hearts. Would certainly respect it more if you just kinda offered it as an option, rather than specifically targeting @WietseWind and @XamanWallet with brand destruction. Kinda feels like malicious altruism.

The flywheel effect is beginning to kick in.