Funny

This is true of warehouses everywhere, not just ones in underdeveloped countries. Developed countries just usually have a higher turnover and distribution closer to production sources, so they sit in storage for less time.

The eight years since the pandemic really have flown by...

That's because people are generally disgusting. I'd have to guess that if you talked to basically edit: ~~anyone~~ any scientist about the best way to reduce illness of any sort, they'd say "just wash your hands properly."

You never take public transport or interact with kids?

Ugh, I bought 100% alcohol by the gallon and made my own 70% disinfectant spray cause it was easier for me to source a full gallon of industrial alcohol than get a package of Clorox wipes.

I almost forgot that shit!

It depends... Did you wear a mask at the store? And have you ever taken Horse Dewormer?

Maybe we've reached the conclusion of the Fermi paradox. Only that WE won't be sending anything out there anymore.

I was a farmer; you should. Especially potatoes and fruit.

I was doing it before COVID. I don't know who's hands have touched it or where those hands had been prior to touching it. I'm not gonna get fucked up by Typhoid Mary picking her ass and then touching something I plan to eat.

Washing groceries to avoid getting covid

Is this not a healthy breakfast?

I watched a documentary on DWTV about a similiar phenomena in Germany. There was a specific sort of bread, a cheap one, which stood fresh for two weeks if packed well. During the pandemic it suddenly stood fresh for NINE MONTHS. The finder of that bread was some sort of forensic specialist and because during the pandemic crime pretty much vanished he had too much time and explored that phenomena.

So, did they put more chemicals into the bread to keep it more fresh?

Actually, no. wholemeal bread stays due to the acid produced by the leavening during baking which is a natural process. Actually ALL bread stays in theory fresh "forever".

But. If it gets contaminated with fungus spores then those can slowly break up acids in the bread. Well, the final verdict was: Before the pandemic most bakers were so fucking dirty and contaminated that they pretty much only delivered fungus-contaminated bread. During the pandemic though the bakers were required to sanitize their work space and themselves a lot more thorough. And that made the bread free of fungus.

The forensic specialist has kept another bread for over three years now. It is as fresh as the first day. No chemicals involved, just wrapped airtight into a plastic foil.