November is one of those months when a number of annual bills automatically renew, causing an automated sticker shock. Good thing the heat pump is paid off, because those plus the vet bill are looming large this month. Some of it can be shifted over time to other months, but it takes planning.

More sunflower branches went in the trash this morning, along with a couple of items I hadn't planned on until I read an article in The Atlantic. Here are the first two paragraphs:

For the past several years, I’ve been telling my friends what I’m going to tell you: Throw out your black plastic spatula. In a world of plastic consumer goods, avoiding the material entirely requires the fervor of a religious conversion. But getting rid of black plastic kitchen utensils is a low-stakes move, and worth it. Cooking with any plastic is a dubious enterprise, because heat encourages potentially harmful plastic compounds to migrate out of the polymers and potentially into the food. But, as Andrew Turner, a biochemist at the University of Plymouth recently told me, black plastic is particularly crucial to avoid.

In 2018, Turner published one of the earliest papers positing that black plastic products were likely regularly being made from recycled electronic waste. The clue was the plastic’s concerning levels of flame retardants. In some cases, the mix of chemicals matched the profile of those commonly found in computer and television housing, many of which are treated with flame retardants to prevent them from catching fire.

Apparently black plastic that is otherwise ok is ejected in regular waste-stream recycling plants because the optical sensors can't see the black color. So there is a shortage of good black plastic, and that's where e-waste steps in to fill the demand for recycled black plastic. They tend to be treated with flame retardants and "another paper from 2018 found that flame retardants in black kitchen utensils readily migrate into hot cooking oil."

The other things that need to go are the most of the non-stick cookware. In one of my two free reads at America's Test Kitchen this month, they say that

As Dan Jones, associate director at the MSU Center for PFAS Research, told us, different PFAS chemicals may have different levels of toxicity too. The problem is, we don’t know as much as we’d like to about all the different chemicals. The two best-studied PFAS, PFOA and PFOS, have been phased out of use, at least in the United States, but many others exist and remain in use, and their health effects are less well known.

That "remain in use" part would be me and all of my thrift store non-stick bread pans, a large skillet (to make lefse), and probably more.

The article says "it's not clear that the PFAS in your nonstick cookware actually migrate into your food when you cook" - but we can see all of these coatings gradually scratched or peeling off.

It's always something.