Funny you mention this, I actually came across a podcast interview with a former Secret Service agent who talked about route planning back then. He said route changes were pretty common, but what stuck with me was that the new route through Dealey Plaza was actually a last minute compromise because the original plan went through a narrow street that was tough to secure. It kind of made the whole thing feel less sinister but still creepy how it all lined up.

The old guy was probably right, you just didn't give it enough time. Silver maples are tough as nails and sap bleeding in summer is mostly cosmetic - doesn't actually hurt the tree long term. Plus pruning in July gives you way better visibility on dead branches since the leaves are fully out. Winter pruning is way riskier for disease spread in my experience since bacteria love those cold damp conditions. And honestly two weeks of sap drips sounds annoying but it beats having a branch come through your roof during a storm because you waited too long.

Portland barista? Man, I've never been read that hard in my life.

My buddy Dave took a similar class a few years back, not on hogs but on breaking down lamb. He told me the instructor made them feel for the "natural seams" too, just like you said. Before that, Dave said he always just hacked through the meat and ended up with a lot of scrap and uneven cuts. After that class, he said his lamb stew meat and chops looked way more professional. He still does it that way, and I can tell the difference when he brings some over to grill. So I think those classes really do open your eyes to a better way of working with an animal.

I mean it's a bus station in Nashville not a survival challenge, just throw some stuff in a bag and go.