No cabbage worms can survive where lizards are present. Incredible how a food that sustained us for tens of thousands of years, with nutrient value far above and environmental impact far below beef, gets so disparaged. Note the values of the key nutrient iron in the attached link, obtained with virtually no land use and 1/10 the feed necessary to obtain the same amount of beef. Here is a link that might be useful: http://www.ent.iastate.edu/misc/insectnutrition.html

Yes, that would work. A possibly cheaper alt is to build a wood frame around the lights. In the end, it depends on the quote.

We also got Emeril cookware for the induction top. I really like it...it has drain holes in the lids and the lids are clear so you can see how something is simmering or boiling without removing the lid. They are also reasonably quiet...some pots can be noisy on induction. Of course the best for induction is cast iron...either plain or enameled. Just make sure there aren't any burrs on the bottom of the pans or they may scratch the cooktop.

A great way to "stretch" is to add textured vegetable protein to your diet. It's really cheap, and you re-constitute it, so you can soak it in stocks. Add it to ground meat or use it instead of meat. I'm vegetarian, and we re-constitute it in a mushroom broth with some Dr. Bronners thrown in. I mix it with spaghtetti sauce for pasta (gives nice texture), or macaroni and cheese...it pumps up the protien in these foods without adding too much of an odd texture like tofu is to some people or the beany taste from beans that some folks don't like. Lentils are another huge staple of our diet. There are tons of different kinds, and they have a very pleasant taste. Of all dry beans they are fastest to cook. My mom makes a great lentil salad with cooked brown lentils, diced celery, tomatoes, black olives and a bit of feta with a clear Italian or vinagrette dressing. You can throw them into a simple broth, with carrots, potatoes and celery and have a great soup.... Nancy mentioned B12 and nutritional yeast is a great source of B vitamins. If you like tofu, here's a cheesy tasting tofu recipe from The Grit, in Athens, GA. Using super firm tofu, (or press it with a book to squeeze some water out), cube it small and fry it in a non-stick skillet (don't use oil, this browns it better). Then turn off your heat. Sprinkle it with some soy sauce (about a teaspoon for a whole box of tofu ) and then throw the nutritional yeast right in on top of it - it will stick. We put this on salad as our "croutons" and it is YUM!!!! Also excellent on stir fried veggies over brown rice (the Grit calls this their "Golden Bowl". GGG