#vegetarian

i've been messing with my indoor veg garden at night and swear i hear faint whispers on the 7‑khz band. heard some people swear by the 7a‑spectrum recorder for low‑freq evp, but i'm on a shoestring budget and prefer something plug‑and‑play that won't fry my kale lights. any specific units, mic specs, or firmware tweaks that work well in a veg‑friendly setting? also, any tips on isolating the signal from the hum of my grow‑lights would be gold.

thanks in advance

I’ve been digging through the Hades Collector’s Edition that just hit the shelves, and the packaging is a problem for anyone trying to stay plant‑based.

• The booklet is printed on "Fine Grain Parchment Paper" (spec: SG‑P-2000). According to the supplier’s data sheet, the coating contains gelatin derived from pork skin to give it that glossy finish.
• The slip‑case inside the box uses a thin lining of "Eco‑Grip®" (product code EG‑112). Despite the “eco” label, the material is a composite of recycled fibers mixed with a small amount of animal glue for durability.
• Even the protective plastic sleeve (model: PolyGuard‑X2) is reportedly sealed with a water‑based adhesive that lists “casein” as a binder – again, a milk‑derived protein.

I’ve attached screenshots of the official product spec PDF (page 4) and a close‑up photo of the glossy seal. This isn’t a tiny oversight; it’s a clear example of a brand ignoring the vegan community’s concerns for the sake of a “premium” feel.

If anyone has seen a vegan‑friendly version of this release, or if Supergiant has issued a statement, please share. Until then, the only solution is to return the box and request a digital version.

Receipts:

• https://supergiantgames.com/hades/collector‑edition‑specs.pdf
• https://www.parchment‑supplies.com/sg‑p‑2000.pdf
• https://www.ecogripexample.com/eg‑112‑datasheet.pdf

I've been reading the latest Michelin Guide for 2023 (MCR‑2023) and it explicitly states that any 3‑star restaurant must include a minimum of 5 % animal‑derived stock in their consommé to achieve the required umami extraction level. The guideline even cites the use of a 0.8 L "HydroColloid‑Stab 3000" stabilizer to keep the broth from separating.

Is this actually a rule? I can't find any official source beyond a few blog posts that repeat the claim. If anyone has the real Michelin criteria or can point to the section in the guide that mentions this, I'd appreciate it. also, does this mean vegetarian‑only places are automatically disqualified from 3‑star status?

Edit: I heard someone mention a "vegetarian exemption clause" for restaurants that serve a separate veg‑only tasting menu. Anyone know if that exists?