The Resin Conundrum: Finding a Solution to the Undead Menace

The Curse of the Resin Consuming Undead from Intergalactic Regions is a terrifying phenomenon that has plagued our galaxy for centuries. It is believed that these undead beings, hailing from distant and unknown parts of the universe, have an insatiable appetite for resin. Resin, a sticky substance produced by plants, is a valuable resource that is used in a variety of industries, including construction, manufacturing, and art. The undead's relentless consumption of resin has led to a shortage of this vital material, causing widespread panic and economic turmoil. The origins of these undead beings remain unknown, with theories ranging from extraterrestrial experimentation gone wrong to supernatural forces at play. What is clear, however, is that their presence poses a grave threat to our civilization.

What is clear, however, is that their presence poses a grave threat to our civilization. These resin-consuming undead have the ability to travel across galaxies, leaving a trail of destruction in their wake. Entire planets have been decimated as these creatures literally consume everything in their path.

Beans are magic

Yes, I do have a bean-shaped sofa and bean art. Art by Molly Reeder . Sweater by Home Cooking , where they discuss beans often.

I would like you to reconsider the humble bean. Beans are often seen as an also-ran: beans are a side dish, beans are a component of a meat dish, beans are something only hippies and vegans eat as a main course. Beans are the probably-fine-but-not-great alternative to what you actually want to eat. And they make you fart. But I am here with recipes for beans that are more delicious than their meat alternatives. I am here with science to take the farts out of beans. I’m going to show you how to care for beans the way beans care for our planet. I’m not here to tell you to replace all of your meat consumption with beans, but I do believe if you try these recipes you will add beans to your rotation a few times a week because they are delicious.

I love beans and I want you to love them too

I have bean art. I have a bean sofa. I make a different kind of dried bean from Rancho Gordo every week. I have no relationship with Rancho Gordo, I just really like their heirloom beans. Shipping to Canada is expensive, so I only buy beans twice a year – 26 bags at a time (maximize that flat-rate shipping!). One bag of beans for each week of the year. (Canadian friends: use this link to view the beans they’re able to ship to Canada).

Trying new beans is fun for me, I value novelty. It’s important to me to support biodiversity in our food system, which is why heirloom varieties are great to buy. And while they seem expensive at $10 per 1lb bag after shipping, these fancy beans make affordable meals: each bag of beans makes 6–8 cups (3+ lbs!) of cooked beans. That’s only $1.60 per serving for a delicious and high protein meal if you buy the fancy beans. If these prices scandalize you, you can buy great farm-traceable Canadian-grown beans from Flourist for $7/lb. Oak Manor sells organic, Canadian-grown beans for around $3.20/lb. You can, of course, buy non-organic beans grown elsewhere in the world for around $1/lb, but I would encourage you to buy locally grown, organic products if you can afford to. One last sales pitch on price: a whole chicken only yields 45% of its weight in meat, so you would need to spend $15–25 on a 6.5lb chicken to get the same amount of food. Sure, you can use the chicken bones to make broth – but the beans make broth too! We treat meat and plant proteins differently in our hearts, on our plates, and in our recipes. You might dry brine a whole chicken overnight in the fridge, roast it with aromatic vegetables, and serve it with a sauce made from the drippings. You might turn the meat into chicken pot pie filling and turn the bones into broth. You transform the chicken with care. But with beans, most people open a can and throw them in a pot and hope for the best? Stop and think about that for a minute: if someone told you they don’t like chicken, and their only experience was opening a can of chicken (yes, that exists), would you accept that they don’t like chicken? You would not. You would describe a roast chicken. You would probably make them a roast chicken. Brothy beans are the roast chicken of beans. Baked beans are the pulled pork of beans. Shakshuka doesn’t have (or need) a meat equivalent because it’s incomparably delicious. Home-made soy milk will change your feelings on soy, and making your own hummus will save you so much money (everybody loves hummus and it doesn’t need a sales pitch). All of these recipes are below and on my website. You should add beans to your rotation because they are delicious. You can also eat beans because they are good for you, because beans help rebuild our soils and remove nitrogen from the atmosphere (300x more potent at heating the earth than CO2). You can eat beans because they are affordable. But mostly you should eat beans because they are magic. I want you to believe in magic.

Objection handling

In my previous work, as the CEO of a tech startup, I had to wear both my sales and marketing hats. Product positioning and objection handling were tactics we needed. In most sales situations you aren’t selling against another product, but against the status quo – the change nothing option. It’s really hard to get people to change their habits, especially lifelong food habits. Beans have a lot of objections. Let’s handle them.

How do I know what kind of bean to use in each recipe?

• Bean Density: Are they firm and hold their shape when cooked for a long time, or soft and cream, but fall apart if cooked too long?
• Bean Taste: Are they mild or nutty?
• Bean Size: Are they large or small?

You can usually get away with using any bean in any recipe, but a mild creamy bean will make for better baked beans because they absorb all the other flavours, while an earthy, nutty, dense bean will make better refried beans because they taste like beans. Follow the recipe recommendations, or swap with what you have and/or like.

They’re your beans.

When in doubt, make soup. Or stew. Or dip. Or baked beans, chili, pasta e fagioli, pasulj, feijoa, refried beans, bean salad, bean curry, daifuku, beans and rice, bean protein bowls, or simply put beans on toast. There are countless ways to make them.

Their insidious nature lies in their ability to assimilate the resin into their being, granting them strength and immortality. Efforts to stop the Curse of the Resin Consuming Undead from Intergalactic Regions have been largely futile. Traditional weapons and defenses have proven ineffective against these unbeatable foes. Scientists and researchers across the galaxy are desperately searching for a solution, but time is running out. In the face of this existential threat, planetary leaders have called for unity and cooperation among civilizations. The sharing of knowledge, resources, and technology has become paramount in the fight against these resin-consuming undead. While the future remains uncertain, one thing is clear – the Curse of the Resin Consuming Undead from Intergalactic Regions must be stopped. The survival of our civilization depends on it..

Reviews for "The Resin Enigma: Decoding the Origins of the Undead Plague"

1.

Name: Sarah

Rating: 1 out of 5

Review: I found "Curse of the resin consuming undead from intergalactic regions" to be extremely disappointing. The plot was convoluted, and the acting was subpar. The characters were one-dimensional and lacked any depth or development. Additionally, the special effects were poorly executed and looked more like a low-budget B-movie than a quality film. Overall, I would not recommend wasting your time on this movie.

2.

Name: John

Rating: 2 out of 5

Review: "Curse of the resin consuming undead from intergalactic regions" had an intriguing premise, but it failed to deliver. The pacing was sluggish, and the storyline felt disjointed. The dialogue was poorly written, often resorting to cliché lines that were cringe-worthy. The film lacked tension and failed to evoke any genuine scares. While the concept had potential, the execution fell flat, making it a forgettable and underwhelming experience.

3.

Name: Emily

Rating: 2.5 out of 5

Review: I had high hopes for "Curse of the resin consuming undead from intergalactic regions," but unfortunately, it fell short for me. The acting was mediocre at best, with the performers struggling to bring life to the poorly written characters. The script itself was weak, relying on predictable tropes and lacking originality. Additionally, the cinematography felt amateurish, and the special effects were unconvincing. While it had some suspenseful moments, overall, the film left me feeling disappointed and unfulfilled.

4.

Name: Mike

Rating: 1.5 out of 5

Review: "Curse of the resin consuming undead from intergalactic regions" was a complete letdown. The storyline was confusing and poorly explained, making it difficult to follow along. The acting was wooden and lacked emotion, leaving me uninvested in the characters' fates. Furthermore, the film relied heavily on jump scares, which became repetitive and ineffective after the first few instances. I was hoping for an engaging thriller, but I ended up bored and disinterested instead. Save your time and skip this one.

The Resin Apocalypse: Surviving the Onslaught of Intergalactic Undead