Thank you! I’ve always said that would have made more sense. It explains why they kept humans around and is especially creepy.
That said, I’m ok with having AI overlords as long as they keep us well supplied with green chile. That’s chile with an E. Chili with an i is made with meat and beans. Our AI overlords presumably know the difference too.
I mean, I hear all the time that those (insert expletive here) Mexicans are taking all the jobs, so if they’re not doing the pepper picking, we should definitely alert the TeaGOP to this fortunate oversight.
I just know all the unemployed pro-wall building folks will be scrambling to get one of those prime chile picking jobs!
Sometimes I wonder if Tomatoes on the Vine might be a surrender to the impossibility of a machine pluck-- whether marketing has driven its target market (myself included) to pay more for something that was produced at lower cost.
But they smell nice, and are an attractive hue, so what do I know?
The first line of that article sums up my experience with strawberries, so I guess the plan is to ruin all fruit in the same manner. Future generations probably won’t know how produce used to taste and we’ll wind up in some variant of this scene from Soylent Green:
I see where this is going. Peppers engineered to be picked by machines. Software bloat eventually causes machines to become self aware. Machines re-engineer themselves to run on chili power and enslave humanity. Peppers have to be re-engineered to be easily picked by meat machines.
GirlChild loves strawberries, and was amazed to find that you can actually grow them, and if you’re patient and pick them at peak, that they absolutely blow store strawberries out of the water.
I guess the lesson is that if you like flavor, find an heirloom variety that you like, and grow it yourself.
Man with chiles you’ve got a whole community that’s dedicated to crossbreeding new weird and progressively hotter varieties as well (not just the heirloom or cultural group exclusive breeds). Just as Hatch chile has started to get wider distribution and brand value for bigger places like Trader Joe’s, it seems like other varieties are starting to gain traction (I love that Nambe chile is getting easy to get/popular).