What's in the air fryer?

If it's not too late, I'm in the state and interested. I study plant population modeling under climate change, uncertainty in decision making, and risky conservation strategies, and I would love to talk about it with you folks! (This is not an academic account; let me know how to contact further.)

Like, I get that things vary and you can't quite have a linear scale here, but in California, we just threw on a bunch of "extras" before the sharp and all of them were lies. That makes much more sense to me.

Well, I wasn't too thrilled when the wicked sharp tasted like provolone. But the extra sharp lived up to its name.

Maybe there are two axes? Mild/sharp and serious/wicked