Mrs. Frisbee Will Eat Your Eyes Out –
There is a certain segment of my extended family that has a theory about garbage disposals.
Their theory, and I will try to be as neutral as possible, is that sink-installed garbage disposals are bad. Quite bad. Why? Well the disposals make a sort of gray paste out of all the foods that you grind up with this seemingly handy kitchen appliance.
This paste gets caked to the inside of your pipes and attracts rats. The rats crawl up the pipe of your sink to eat the gray paste. Eventually, they crawl into your home – hungry and with a taste for meat….
I encounter this theory during holidays and other family occasions, and I let it pass without comment. I don’t have the time, energy or electronic scope to bother. Some other members of the family (no names here) have figured out that the dangerous gray paste is a myth. We maintain our silence together.
This is how I deal with stupidity on the Internet.
Most serious woodworkers I know don’t have the time or patience to debunk all the idiotic stuff that gets passed around as fact. We roll our eyes and simply continue to do what we do. Who knows? Perhaps we’re the dolts and the rats will come eat our entrails one night.
My fellow journalists will chastise me for failing to jump into this battle between truth and falsehood. I admit that at times I am tempted to ride a steed down the hill into the melee, though I know it’s a waste of time. Why?
There is no Church of Woodworking. No true gospel of bark. Woodworking information is more like food than it is like religion. You are responsible for the information you consume. Try a little bit of everything – we all need a little junk food – but ultimately you are what you eat.
Consume the things that make you more productive. Things that get you in the shop and building stuff, instead of wondering how much chromium is in an exotic alloy. That’s the difference between protein and marshmallow puff.
And don’t condemn the Ding Dongs. Have one every year or so – the empty calories will remind you of what good food is.
— Christopher Schwarz
