How is it that the saturated fats in Spam are so incredibly high, yet it doesn’t self-lubricate when cooked in a skillet?
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Chris Aldrich
I'm a biomedical and electrical engineer with interests in information theory, complexity, evolution, genetics, signal processing, IndieWeb, theoretical mathematics, and big history. I'm also a talent manager-producer-publisher in the entertainment industry with expertise in representation, distribution, finance, production, content delivery, and new media. View all posts by Chris Aldrich