👓 The Billionaire’s Typewriter | Butterick’s Practical Typography

Read The billionaire’s typewriter by Matthew But­t­er­ick (Butterick’s Practical Typography)
A friend pointed me to a story on Medium called “Death to Type­writ­ers,” by Medium de­signer Marcin Wichary. The story is about the in­flu­ence of the type­writer on dig­i­tal type­set­ting. It ref­er­ences my “ex­cel­lent list” of type­writer habits.

Highlights, Quotes, Annotations, & Marginalia

Min­i­mal­ism doesn’t fore­close ei­ther ex­pres­sive breadth or con­cep­tual depth. On the con­trary, the min­i­mal­ist pro­gram—as it ini­tially emerged in fine art of the 20th cen­tury—has been about di­vert­ing the viewer’s at­ten­tion from overt signs of au­thor­ship to the deeper pu­rity of the ingredients.  

This also sounds like a great way to cook!

Like all non­sense, it’s in­tended to be easy to swal­low.  

You’re giv­ing up far more than de­sign choice. Mr. Williams de­scribes Medium’s key ben­e­fit as res­cu­ing writ­ers from the “ter­ri­ble dis­trac­tion” of for­mat­ting chores. But con­sider the cost. Though he’s bait­ing the hook with de­sign, he’s also ask­ing you, the writer, to let him con­trol how you of­fer your work to read­ers. Mean­ing, to get the full ben­e­fit of Medium’s de­sign, you have to let your story live on Medium, send all your read­ers to Medium, have your work per­ma­nently en­tan­gled with other sto­ries on Medium, and so on—a sig­nif­i­cant concession.  

You’re definitely not owning your own data.

Boiled down, Medium is sim­ply mar­ket­ing in the ser­vice of more mar­ket­ing. It is not a “place for ideas.” It is a place for ad­ver­tis­ers. It is, there­fore, ut­terly superfluous.  

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👓 Everything old is new again by Jeremy Cherfas

Read Everything old is new again by Jeremy CherfasJeremy Cherfas (jeremycherfas.net)
Botany One reviews Food: Delicious Science, a newish TV series from James Wong and Michael Mosley, originally produced on BBC2 as The Secrets of Your Food. Among the "entertaining stories" that Ian Street singles out for special praise: Watching James Wong and Michael Mosley participate in a chili eating contest to illustrate just how far humans have gone to explore what is edible and explain the biochemistry of capsaicin.

🎧 Antibiotics and agriculture | Eat This Podcast

Listened Antibiotics and agriculture by Jeremy Cherfas from Eat This Podcast
Tackling the problem of antibiotic resistance at (one) source In the past year or so there has been a slew of high-level meetings pointing to antibiotic resistance as a growing threat to human well-being. But then, resistance was always an inevitable, Darwinian consequence of antibiotic use. Well before penicillin was widely available, Ernst Chain, who went on to win a Nobel Prize for his work on penicillin, noted that some bacteria were capable of neutralising the antibiotic. What is new about the recent pronouncements and decisions is that the use of antibiotics in agriculture is being recognised, somewhat belatedly, as a major source of resistance. Antibiotic manufacturers and the animal health industry have, since the start, done everything they can to deny that. Indeed, the history of efforts to regulate the use of antibiotics in agriculture reveals a pretty sordid approach to public health. But while it can be hard to prove the connection between agriculture and a specific case of antibiotic resistance, a look at hundreds of recent academic studies showed that almost three quarters of them did demonstrate a conclusive link. Antibiotic resistance – whether it originates with agriculture or inappropriate medical use – takes us back almost 100 years, when infectious diseases we now consider trivial could, and did, kill. It reduces the effectiveness of other procedures too, such as surgery and chemotherapy, by making it more likely that a subsequent infection will wreck the patient’s prospects. So it imposes huge costs on society as a whole. Maybe society as a whole needs to tackle the problem. The Oxford Martin School, which supports a portfolio of highly interdisciplinary research groups at Oxford University, has a Programme on Collective Responsibility for Infectious Disease. They recently published a paper proposing a tax on animal products produced with antibiotics. Could that possibly work?

Here’s another great example of a negative externality. Too often capitalism brushes over these and creates a larger longer term cost by not taking these into account. It’s almost assuredly the case that taxing the use of these types of antibiotics across the broadest base of users (eaters) (thereby minimizing the overall marginal cost), would help to minimize the use of these or at least we’d have the funding for improving the base issue in the future. In some sense, the additional cost of eating organic meat is similar to this type of “tax”, but the money is allocated in a different way.

Not covered here are some of the economic problems of developing future antibiotics when our current ones have ceased to function as the result of increased resistance over time. This additional problem is an even bigger worry for the longer term. In some sense, it’s all akin to the cost of smoking and second hand smoke–the present day marginal cost to the smoker of cigarettes and taxes is idiotically low in comparison to the massive future cost of their overall health as well as that of the society surrounding them. Better to put that cost upfront for those who really prefer to smoke so that the actual externalities are taken into account from the start.

This excellent story reminds me of a great series of stories that PBS NewsHour did on the general topic earlier this year.

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Checkin Nothing Bundt Cakes – Pasadena

Checked into Nothing Bundt Cakes - Pasadena

What a great little shop and concept!

My first time in and they not only had some excellent samples, but comped my first bundt. I’m impressed at how on-message and lovely the entire concept of the store really was. I’m already guessing I know how I’m going to add 20 pounds before the holidays are over.

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🎧 Long live the Carolina African Runner | Eat This Podcast

Listened Long live the Carolina African Runner from Eat This Podcast
Is the Carolina Runner No.4 peanut "the first peanut cultivated in North America" and does it matter anyway?

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Bush’s Baked Beans: The Vegetable Kids Love!??!

Beans and peas are the mature forms of legumes. Is it really any surprise that Americans' diets are so wildly off base and obesity and diabetes are on the rise?

This afternoon on the Food Network, I saw this surprising and shocking commercial:

I was so surprised that I actually had to rewind and rewatch it to make sure I’d actually heard it correctly.

Given the casting and the bright cinematography reminiscent of a Saturday Night Live skit (particularly with the talented and heavily underrated Evan Arnold), I was hoping to have a nice little laugh, but I was stunned by the tag line at the end. And no, I’m not talking about the advertising agency’s designated tagline “Booyah!”, which cleverly buries the lede; I’m talking about the tagline they designed to be remembered and the one which threw me: “Bush’s Baked Beans: The Vegetable Kids Love.”

While technically correct in so many of the wrong ways based on the USDA’s definition of vegetables, this commercial and its definition of vegetable belies the spirit in which the vast majority of American viewers are going to view and understand it. (And I’ll freely admit that at any given time, I’ve got up to two quarts of cooked beans in my refrigerator and a massive 25 pound bag of dried beans in the larder.)

I’ll at least give them credit that the dish served in the commercial did feature chicken as the protein, which by the USDA guidelines then pushes the beans into the “vegetable” column rather than the protein column in this meal. And I’ll further credit them that the serving sizes are almost reasonable for children of this age, though I suspect that from a commercial production standpoint, the small servings were more a function of trying to better feature the beans on the plate. However, if this is a balanced dinner, I’m guessing that the children aren’t getting their USDA RDA for “true” vegetables and fruit and are drastically overdosing on protein.

Fortunately, this commercial isn’t as egregious as Cheetos suggesting that they’re part of the vegetable food group because they’re made out of corn byproduct (incidentally, they have a pitiful Overall Nutritional Quality Index of 4!), but it does leave us on the terribly slippery slope that probably isn’t helping the overall American diet.

Beans and peas are the mature forms of legumes. They include kidney beans, pinto beans, black beans, lima beans, black-eyed peas, garbanzo beans (chickpeas), split peas and lentils. They are available in dry, canned, and frozen forms. These foods are excellent sources of plant protein, and also provide other nutrients such as iron and zinc. They are similar to meats, poultry, and fish in their contribution of these nutrients. Therefore, they are considered part of the Protein Foods Group. Many people consider beans and peas as vegetarian alternatives for meat. However, they are also considered part of the Vegetable Group because they are excellent sources of dietary fiber and nutrients such as folate and potassium. These nutrients, which are often low in the diet of many Americans, are also found in other vegetables.

 

Because of their high nutrient content, consuming beans and peas is recommended for everyone, including people who also eat meat, poultry, and fish regularly. The USDA Food Patterns classify beans and peas as a subgroup of the Vegetable Group. The USDA Food Patterns also indicate that beans and peas may be counted as part of the Protein Foods Group. Individuals can count beans and peas as either a vegetable or a protein food.

–Source Beans and peas are unique foods | USDA ChooseMyPlate.gov

For more information on beans, I’ll recommend the following more reliable resources:

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Identifying Food Fraud | University of East Anglia

Concerned with where your food is coming from? The University of East Anglia in association with the Institute of Food Research is offering a free course on Identifying Food Fraud.

Two of my favorite topics: Food and Science!

The University of East Anglia in the UK in association with the Institute of Food Research is offering a free four week course Identifying Food Fraud.  It’s an introduction to modern analytical science techniques and how they can be used to uncover food fraud.

Identifying Food Fraud

I know many people who could identify a fake Louis Vuitton (LVMH) purse, a knock off Christian Louboutin, or a sham Rolex, but who simultaneously are overly religious about their food brands and topics like organic food and couldn’t similarly identify the fakes they’re eating because of fraud in food labeling and misdirection and legerdemain within the food supply chain.  Finally there’s a course to help everyone become smarter consumers.

The food industry is one of the most important commercial sectors in the world. Everyone uses it, but how many people abuse it? As we witness the increasing globalisation of the supply chain, a growing challenge is verifying the questionable identity of raw materials in the food we eat.

In this course we will look at topical issues concerning ‘food fraud’ and explore ways in which analytical chemistry can help in its identification and prevention. We’ll share fascinating examples, such as the history of white bread and a surprising ingredient once found in bitter beer.

The University of East Anglia has joined forces with the world-renowned Institute of Food Research (IFR) to bring you this unique course. You’ll be led by Kate Kemsley, a specialist in the use of advanced instrumentation for measuring the chemical composition of food materials. Course content is linked with UEA’s MChem postgraduate programme, which supports final-year students’ practical research projects in this area of science.

Source: Identifying Food Fraud – UEA (University of East Anglia)

For those interested the course starts on October 26, 2015.

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