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It’s been a while, hasn’t it. It looks like I did my last major order tea post back in 2019, but I know I’ve done some major orders since then. Part of the reason for the break was the pandemic, combined with our having to go to Las Vegas on business and discovering the wonder Sheffield Tea and Spices over on Eastern near St. Rose (there’s also great Cuban and Steak near there). But the black and black-flavored portion of the tea cabinet is getting low; we’re pretty much down to a bunch of teas we pick up at Point Loma Tea,  plus a few tins left from Upton and Sheffield. We’re still pretty good on green, herbal, and chai teas.

So what’s on the order board this time? Note that prices in [ ] are the 2019 prices, for comparison.

First, from Upton tea:

  • TP12: Premium China Keemun.  Often called the burgundy of China teas, this North China Congou is rich, flavorful and appropriate for any time of day. We offer this as our basic Keemun, although it is in the middle range of the standard series. $7.50 [$7.00] / 125g.
  • TA20: Tippy Orthodox FBOP Assam. A uniform, broken-leaf tea with bold character and strong, malty flavor. This tea is a great choice for breakfast and throughout the day. $7.75 [$7.00] / 100g.
  • TB86: Richmond Park Blend. A mellow, whole-leaf blend of Keemun, Ceylon, and Darjeeling. An exceptional tea which is smooth enough for drinking plain, and sturdy enough to take milk or lemon. From our London blender. $9.50 [$8.75] /100g.
  • TB14: Scottish Breakfast Blend. Blended to appeal to those who favor an eye-opening experience in the morning, this tea yields a cup with a round, full flavor, malty notes, and brisk character. A perfect choice to start the day. $7.75 [$6.75] / 125g.
  • TB15: Java BOP Blend.  A rich breakfast blend especially suited for those who enjoy a powerful cup in the morning. This also is a great choice for iced tea. Java teas are never expensive, so you get the best produced for a few cents a cup. $7.25 [$6.25] / 125g.
  • TB02: Leadenhall Street Breakfast Blend.  A tribute to the famous London tea auctions, our Leadenhall Street Breakfast Blend is a blend of two classic British teas: a brisk Ceylon and a thick, malty Assam. The result is a flavorful mixture which lends itself to the addition of milk. 8.50 [$7.00] / 125g.
  • NF90 Naturally Flavored Vanilla Tea.  This naturally flavored, whole-leaf black tea is smooth and rich with creamy vanilla flavor. The aroma is fragrant with notes of sweet vanilla bean. Enjoy this decadent treat any time of day. Note: What works really well is to mix either this or the Caramel Tea half-and-half with Lapsang Souchong or the Baker Street Blend.  $12.50 [$10.50] / 100g.
  • NT01 Naturally Flavored Earl Grey Creme Vanilla.  This naturally flavored black tea selection provides a wonderful balance of a classic Earl Grey with creamy vanilla notes. The rich cup is smooth and satisfying. Note: This is a close approximation to Monks Blend.  $10.25 [$9.00] / 100g.
  • TB49: Darjeeling-Ceylon Iced Tea Blend. Half whole-leaf Darjeeling and half OP Ceylon. A great hot tea as well! The brewing information provided is for making an iced tea concentrate. $10.00 [$7.50] / 125g.
  • ZG20: First Grade Gunpowder Green. Superior grade of green tea in the style of gunpowder teas (tightly rolled tea leaves resembling gunpowder pellets). $6.75 [$5.75]/125g.
  • TB30: Kensington Breakfast Blend.  A bit lighter than our River Shannon Blend, this English Breakfast style tea is a rich blend of Assam, Ceylon, and Keemun. Best with milk. $8.75 [$7.50] / 125g
  • TB75: Baker Street Afternoon Blend.  A bit of Lapsang Souchong is blended with Keemun and Darjeeling, yielding a mildly smoky tea. Perfect for an afternoon uplift. Another special (whole-leaf) blend from our London source of fine teas. $10.00 [$8.75] / 125g.
  • TF92 Naturally Flavored Tropical Black Tea.  A melange of dried papaya, passion fruit and pineapple, blended with a rich black tea, creates a decadent tropical fruit experience. Fragrant and sweet, this tea is wonderful hot or iced. $8.00 [$7.25] / 125g.
  • TD06: Darjeeling BOP Blend. The best value in Darjeeling tea. Broken leaf Darjeeling is often overlooked, either because the price is so reasonable or because too much value is placed on a more stylish leaf. This flavorful BOP blend offers a great cup at a very attractive price. $14.75 [$12.75] / 125g.
  • TC20: Bimbula BOP. This smooth, mellow cup of tea offers classic full-bodied Ceylon flavor. Enjoy it hot or iced. $8.75 / 125g.

From Sheffield Tea, we’re ordering the following. This is our first time doing this by mail; normally we do it in-store. But we don’t have any trips to Vegas planned for a while.

  • Dark Chocolate Black Tea. Remember stealing the chocolate cookies when your mom was baking cookies? Our Dark Chocolate Black Tea will bring back fond memories. We aren’t sure when chocolate was first added to tea or who was responsible for doing it. But we are sure of one thing – thank the gods he or she did it. With each tasting we are consistently impressed by the way the natural chocolate flavoring blends with our Ceylon tea. Heavenly with a dash of milk and a little sugar. $15.90 / 4oz.
  • Berry Tango. Berry Tango is the berry-flavored tea you must have if you can only have one fruity black tea. The raspberry and blueberry flavors dance around in a beautiful performance, bringing strawberries, red currants and other flavors into this choreographed artistic work we call Berry Tango. The lighter nuances of all these fruits when blended with a high quality black tea allows all the flavors to come through. $13.90 / 4oz
  • Blood Orange Tea. Blood Orange Tea has an intense orange flavor, yet has sweetness notes, reminding you of freshly squeezed oranges. A blood orange has some raspberry-like notes, giving it a flavor beyond a traditional orange. We know this tea will be appreciated by our friends who like not just orange flavored teas, but for anyone who appreciates citrus flavors in any tea. To complete the flavor, our blender only uses high grown teas from the top 3 tea growing regions of Sri Lanka – Nuwara Eliya, Dimbula and Uva. The result is a tea worthy of any tea cup when looking for an orange or citrus-flavored black tea. $13.90 / 4oz
  • Chestnut Grove Tea. Chestnut Grove Black Tea was personal favorite from our first sip. It also became an instant hit with our friends from the day we placed it on our shelf, and it continues to be one of top selling teas. We still keep a tin of it at home. Chestnut Grove is unlike any other tea in our store, with it’s unique chestnut flavor. It’s like a hazelnut type flavor with a caramel finish, while using a mellow English Breakfast Tea. It is blended with premium black tea from Sri Lanka flavored with roasted chestnut, with hints of caramel even though it has none. It also has what we characterize a Hazelnut-like finish. The result is a roasty, smooth and full bodied black tea with pleasant dryness.  $15.90 / 4oz
  • Chocolate Mint Black Tea. Chocolate Mint Black Tea is an invigorating cup of creamy chocolate with refreshing mint. Everything and everybody needs a special day right? Well, according to the National Confectioners Association, February 19th is Chocolate Mint Day. Mmmm. That’s a good day. Now we need a Chocolate Mint Tea Day. $15.90 / 4oz
  • Icewine Tea. Our Icewine Tea has the same, grapey flavor you have in a glass of Icewine, just not in a glass. If you are familiar with Icewine, then you know the sweet flavor of which I speak. For this Icewine Tea, our blender uses several black and white teas, Ontario Icewine, Currants and natural flavors. The flavor is complex with nuances of the grapey icewine, pears and berries. Very unique in the tea world and very unique on your tea shelf. You should add a touch of sugar to enhance the flavors. $13.90 / 4oz
  • Monk’s Blend Black Tea. Monk’s Blend Black Tea is one of our most flavorful teas. The dramatic combination of vanilla and grenadine ensures a particular satisfying cup. We’ve had Monk’s Blend since we opened. It’s one of those classic teas, along with Earl Grey, and several others whose history as a flavor goes way back, and has many versions. Regardless of the version you believe, it’s a tea you need to sip, and our version is as good as it gets. $13.90 / 4oz
  • Salty Caramel Black Tea. Salty Caramel Black Tea tastes as good as it sounds. The popularity of Salted Caramel has now extended to tea, and our blender has done a fine job of creating a black tea and capturing the flavor we all love. The smooth caramel flavor is finished with a hint of salt. To further accent the caramel, almond and brittle pieces are added to support the profile. $17.90 / 4oz
  • Samovar Tea. Samovar Tea is our version of what traditionally has been known as Russian Caravan Tea, or just Caravan Tea.  The common tea is Lapsang Souchong, a smoked tea from the Fujian Provence. High quality Lapsang teas have a very distinct smokiness created by drying the tea leaves over pine wood fires. Lapsang provides a base tea and flavor for Caravan teas. We craft our Samovar by starting with our luxury Lapsang Souchong base tea. We blend in Assam from the Assam Valley of India for boldness and to reduce the level of smokiness. We then blend in Formosa Oolong to further moderate the smokiness and add a smoothness. $13.90 / 4oz
  • Vietnamese Black Tea. Yes, a Vietnamese Black Tea. When we decided to expand our teas into additional countries and regions, we looked to Vietnam since we heard so many good reports about the flavor, the aroma and everything we look for in a cup of tea ourselves. They are the 7th largest producer of tea in the world. Most tea drinkers never knew Vietnam even grew tea, let alone a major player, but they are. They produce some of the most delightful teas we have found and at very reasonable prices. This one could be one of your “regular”, daily teas. We found this Vietnam OP tea to sit along side of our Ceylon, Indian, Sri Lanka and other black teas. As far as appearance and color are concerned, a thoroughly processed leaf tea from Vietnam does not differ at all from the far more popular sorts from China. In taste, however, it is far spicier. Not spicy like chile pepper spicy, just a brighter, more lively flavor when compared to your standard English Breakfast tea. This results from the particular fermentation and drying process. Therefore, the quality we offer may rather be compared to a Ceylonese highland type and is, thus, particularly interesting for tea drinkers who like a mild and, at the same time, fully aromatic tea. $13.90 / 4oz
  • Yorkshire Gold Loose Tea. Yorkshire Gold Loose Tea is one of the most popular teas in Britain. Their slogan is “A Proper Brew”. A nation of tea drinkers, and they take their tea seriously. Taylors of Harrogate is a family-owned tea company based in Yorkshire in the rolling countryside. They have been family-owned from it’s founding over 100 years ago. We carry Yorkshire Gold Tea because we have so many British customers who either live in the Las Vegas area, or visit us while in town. Taylors of Harrogate considers Yorkshire Gold their finest blend. They choose teas from the best tea gardens in three origins: Assam, Kenya and Rwanda. They are known for paying more than market for the tea to secure the best teas in the best tea gardens in those countries. This consistent blend produces a very robust, yet very smooth cup of tea. The color is bright and coppery. $13.90 / 4oz
  • Tahitian Breeze. Our Tahitian Breeze is like fruit from the tropics. This fruity flavor evokes a warm breeze through the palms while walking with sand between your toes. Pineapple, Papaya, Apricot and other luxurious flavors will make you yearn for a sandy tropical beach, with a hot or cold cup of Tahitian Breeze in your hand. To highlight the delicious tropical flavors, many will add a dash of sugar. $15.90 / 4oz
  • Blackberry Tea. We have had so many requests for a Blackberry Tea, we had to find one which was worthy of our friends. We feel that we were able to find one which has an outstanding taste and scent to please the most discriminating blackberry lover. We find that as the tea cools a bit, the blackberry flavor develops more. We also found that it makes a great iced tea. $13.90 / 4oz
  • Citrus Green Tea. Our Citrus Green Tea is blended with green tea from China with the delicate flavors of lemon and lime. The clean vegetal notes of the green tea blend seamlessly with the citrus crispness. It is delightfully sweet, lifted by the freshness of the lemon-lime. Not too dry or too citrusy, it is the perfect hot or iced. In fact, it is one of our more popular green teas, especially when steeped then chilled as iced tea. If you like light, citrusy teas or a green tea but with a delicate lemony flavor, then this might become your preferred tea. $15.90 / 4oz
  • Lemon Basil Oolong Tea. Lemon Basil Oolong Tea is a multi-faceted treat. The Oolong tea provides a very smooth flavor as a base. Then our blender adds enough lemon and basil in the right amounts to get your tastebud’s attention. Both flavors are distinctive, but neither is overpowering. The sweet lemony touch and light peppery basil balance is just right. The marigold blossoms highlight the tea and add a bit of color. Tea is a visual experience as well. One sip and you could be hooked, even if you haven’t been an Oolong fan before. We have a lot of requests lemon-flavor teas, so when we found and tasted this Lemon Basil Oolong, we knew we had to offer it to our friends. Lemon and basil are paired in many cuisines around the world, and the combination is no different in a tea…if crafted just right. $19.90 / 4oz

That should last us a while. Sheffield seems to be about twice the price of Upton, perhaps because they are more of a retail location. But they have quite a few unique blends (and they are the only place I find Monks Blend these days). I particular, the Chestnut Blend, the Salty Caramel, and the Lemon Basic Oolong are wonderful and very unique.

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Continuing the clearing of some themed groups, here are some interesting histories that I’ve seen come across my feeds of late:

  • LA Theatre. Here’s a complete history of LA Theatre while standing on one foot.  OK, well, it’s not complete (there’s no mention of the LA Civic Light Opera, for example, or the other major large theatres that are no more, like the Huntington Hartford or the Shubert in Century City), but it is a great summary of the current situation with 99 seat theatres and how we got there.
  • Jewish Culinary Tradition. Here’s an article (and a discussion of a cookbook) related to a classic Jewish food tradition: pickling and preservation. A number of the recipes described sound really interesting .
  • Left Turns. If you’re like me, you get … annoyed … at the current crop of drivers that wait behind the limit line to make a left turn, and then do a sweeping arc that almost cuts off the car waiting on the cross street to turn (plus, it means one car per light). If you’re like me, you were taught to pull into the middle of the intersection, and then to do an almost 90 degree turn to go from left lane into left lane. Turns out, left turns have changed over time, and I’m old-school.
  • Old Subway Cars. When your light rail cars die, where do they go? Often, they are dumped in the ocean. Los Angeles did that with some of the Red and Yellow Cars. New York does it with its subway cars. But this isn’t pollution, and here are the pictures to prove it. Rather, it is creating reefs for oceanlife.
  • Tunnels Back In Service. An LADWP tunnel that dates back to 1915 is going back in service.The Los Angeles Daily News reports the tunnel is being refurbished to capture water runoff from the Sierras, which was inundated with snow this winter.The tunnel is part of a larger system, called the Maclay Highline, that runs from “the L.A. Aqueduct Cascades in Sylmar to a group of meadows in Pacoima.” Once restored, the tunnel will carry a significant amount of water—130 acre-feet a day—to the Pacoima Spreading Grounds, where it will filter down into the city aquifer and become drinking water. (One acre-foot can supply two households with water for a year.)

As we’re talking history, here’s another interesting themed historical group, this time focused on air travel:

  • Lockheed L-1011. I remember back in the 1990s flying between LAX and IAD, when I could still occasionally get an L-1011. This was a tri-jet from Lockheed, and was nice and spacious with great overhead space. They have long since disappeared, but one recently took to the skies as part of a ferry to a museum. The refurbished plane will be used as part of a STEM teaching experience.
  • Boeing 747. The Queen of the Skies has been dethroned by someone skinnier and cheaper. The last few 747s for passenger service are coming off the line; airlines are phasing them out of the fleets. There will be a few more for freight service, but like the DC-10, they will be disappearing. The market can not really support such large loads — and the multiple engines and fuel it takes to ferry them. The Airbus A380 is facing similar problems. Airlines want at most two engines, with the planes packed to the gills.
  • Old Airports. Here’s an article on an interesting dilemma: What to do with old municipal airports, such as the one in downtown Detroit? (NYTimes article) Should they be restored for general aviation purposes, and perhaps the occasional commercial craft? Should their land be repurposed for more housing and manufacturing, as was done quite successfully with the old DEN (Denver Stapleton). Repurposing can be temping. Cities such as Detroit will soon run out of wide-open, city-owned spaces that can be offered to companies looking to build manufacturing or other commercial facilities here. A decomissioned airport can provide just the opportunity needed. But others say cities should reinvest in the airports, saying it could be an economic engine as well. (I’ll note similar questions exists for former Air Force bases as well — how is former George AFB working out, San Bernardino?) The article  notes that cities across the nation are reconsidering the value of municipal airports in the era of superjumbo jets and budget cuts. The Aircraft Owners and Pilots Association estimated the nation loses 50 public-use airports a year. Almost all are general-aviation airports, ones that cater primarily to owners of private planes, and most have operating deficits that the cities must make up for in their budgets. Detroit, for instance, faces a $1.3 million operating loss in the 2017 fiscal year for Coleman Young, which averages just 30 landings a day. The main airport for the region is Detroit Metropolitan, a Delta Air Lines hub about 20 miles west of the city limits.

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Today’s lunchtime news chum post brings you three interesting recent reports related to food and medicine:

  • Artificial Sweeteners. Obesity is a growing problem in the world — although the issue should really be not the size, but the health of the individual. For the longest time, people believed that “diet” products were (a) good for you, and (b) helped you either lose or not gain weight. Increasingly, we’re believing and discovering otherwise. Specifically, a recent analysis of data from 37 studies has shown that artificial sweeteners are associated with weight gain and heart problems. After looking at two types of scientific research, the authors conclude that there is no solid evidence that sweeteners like aspartame and sucralose help people manage their weight. And observational data suggest that the people who regularly consume these sweeteners are also more likely to develop future health problems, though those studies can’t say those problems are caused by the sweeteners.  In other words, if you are going to have something sweet, have the real sugar.
  • Carbohydrates. If you have tried to lose weight, you know how it is. Those carbs call to you. Here’s an explanation of why it is so hard to cut carbs. The answer is: Insulin. It directly links what we eat to the accumulation of excess fat and that, in turn, is tied to the foods we crave and the hunger we experience. It’s been known since the 1960s that insulin signals fat cells to accumulate fat, while telling the other cells in our body to burn carbohydrates for fuel. By this thinking these carbohydrates are uniquely fattening. As insulin levels after meals are determined largely by the carbohydrates we eat — particularly easily digestible grains and starches, known as high glycemic index carbohydrates, as well as sugars like sucrose and high-fructose corn syrup — diets based on this approach specifically target these carbohydrates. If we don’t want to stay fat or get fatter, we don’t eat them. This effect of insulin on fat and carbohydrate metabolism offers an explanation for why these same carbohydrates, are typically the foods we crave most; why a little “slip,” as addiction specialists would call it, could so easily lead to a binge.Elevate insulin levels even a little, and the body switches over from burning fat for fuel to burning carbohydrates, by necessity. In other words: The more insulin you release, the more you crave carbs.
  • Expiration Dates. We’ve all been taught to throw away stuff that is expired. Food, medicine, grandparents. If it is expired, throw it away. But it turns out, that’s really bad advice and a waste of money. Food dates rarely are true expiration dates: most are “best by” dates and the food remains perfectly fine and nutritional, and for some, the printed date can be overtaken by poor handling. A study recently released shows that medicine expiration dates are also meaningless. A cache of medicine was recently found in a hospital from the late 1960s, and it was tested for efficacy. Of the 14 drugs, 12 were as potent as when they were manufactured.  Both of these findings point to needed better rules on “expiration dates” to avoid waste and early unnecessary disposal; it also should teach you to use your common sense. Look and smell before using. You may discover it is still good.

 

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Observation StewI’m home today with a cold, and I have loads of interesting news chum links that have no coherent theme, so let’s just get them out there (h/t to Andrew Ducker for a few of these). Oh, and with each, you’ll get a little bit more.:

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Continuing to clear the news chum, here are some interesting “explanations” I’ve found of late:

 

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Now that the Fringe Fest is past, it is time to start clearing out the news chum (if I could just do that with the 70 backed up podcasts!). This first batch all provide some interesting histories:

  • Knitting as an Espionage Tool. This is an older article — I’ve been holding onto it for about a month. It tells the interesting story of spies that used knitting as an information hiding technique. Whether women knitted codes into fabric or used stereotypes of knitting women as a cover, there’s a history between knitting and espionage. When knitters used knitting to encode messages, the message was a form of steganography, a way to hide a message physically (which includes, for example, hiding morse code somewhere on a postcard, or digitally disguising one image within another). If the message must be low-tech, knitting is great for this; every knitted garment is made of different combinations of just two stitches: a knit stitch, which is smooth and looks like a “v”, and a purl stitch, which looks like a horizontal line or a little bump. By making a specific combination of knits and purls in a predetermined pattern, spies could pass on a custom piece of fabric and read the secret message, buried in the innocent warmth of a scarf or hat.
  • Mr. Cellophane. In a previous post, I cited an article about the transformative nature of the elevator on society. Here’s another transformative item: cellophane. It changed the way we buy food by allowing clear packaging. Cellophane packaging let food vendors manipulate the appearance of foods by controlling the amount of moisture and oxygen that touched a product, thus preventing discoloration. In turn, it led to the rise of the self-service store. In a similar vein is plastic. We often think of gasoline and cars when we look at the impact of oil, but there’s an even bigger impact in oil-based plastic. Just imagine a world where there is no plastic. No plastic for food, gloves, medical equipment, insulation, packaging. It’s scary.
  • Hawaiian Pizza. It seems simple doesn’t it: Canadian Bacon and Pineapple on a pizza. It’s heresy to some. But someone had to come up with the idea, and here’s the story of the invention of said pizza. You have tiki culture to thank. According to Atlas Obscura, the rise of tiki culture, as troops returning from the South Pacific after serving in World War II, and the influence of American Chinese food were crucial to inspiring the creator, who sought to unite the sweet and the savory — a mission that ended in him dumping a can of pineapple on a pizza pie.
  • Yellow Cars. When you think of trolley cars and Los Angeles, I’m sure you think of the Red Cars — the cars made famous in Roger Rabbit — the cars that a “conspiracy” supposedly killed (truth: that’s an urban legend). But the Red Cars weren’t the only system. Here’s an article on LA’s narrow-gauge Yellow Car system. As opposed to the interurban Pacific Electric, the Los Angeles Railway provided quick, local service in downtown L.A. and nearby communities. For decades, the Yellow Cars’ bells rang as far west as La Brea Avenue and as far north as Eagle Rock, and the trolleys serviced neighborhoods from East Los Angeles to Hawthorne. Though their reach was shorter than that of the fabled Red Cars, the Yellow Cars carried roughly twice as many riders—at its peak in 1924, the Los Angeles Railway served 255.6 million passengers, and the Pacific Electric only 100.9 million.
  • Beauty Remains. Yes, this is SFW. Here’s an interesting little bit of history, wherein Playboy cover girls recreate their iconic covers 30 or more so years on. Guess what? A beautiful woman remains beautiful.
  • Boyle Heights. Lastly, there is currently an exhibition in the Boyle Heights neighborhood celebrating its Jewish history. I’ve been learning this history of late, and it is really fascinating — and it shows the impact of Yiddishists and Workers Movements on the Jewish Community of LA.

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The last few weeks have been busy, what with getting the highway page updates done, planning for the Fringe Festival, and assorted craziness at home. The chum has been accumulating, so let’s start clearing it out. This first batch is all food related — a common theme, if you hadn’t noticed:

  • Defining a Sandwich. A few months ago, the Sporkful podcast introduced the debate of whether a hot dog is a sandwich.  That opened the question of what makes a sandwich a sandwich, and is our opener to this batch of chum. First, there is the sandwich alignment chart, rating your view of sandwiches on two dimensions: structure and ingredients.  I tend to go for radical sandwich anarchy, but I don’t know how well that plays in this administration. Of course, you could instead turn to the law, and look at the five ways the law defines a sandwich. This can have big tax ramifications when sandwiches are taxed differently than other foods. For example, California considers hot dogs to be sandwiches. So would New York — anything on a bread like product is a sandwich. But the USDA is stricter: two slices of bread are required.
  • Do You Like It Hard. Sandwiches, of course, bring us to tacos. Here, the question is not not whether tacos are sandwiches, but whether hard-shell tacos are real tacos or a gringo aberration. The New York Times tries to make the case for hard shell tacos: Do they have their place? Are they just folded tostadas? Something to appeal to the middle-of-the-road? Something to bring the family together? All I know is that there are times a good hard-shell taco is what I want.
  • Ringing a Bell. Tacos and Mexican food bring us to the fruit that I dread: the bell pepper. Can’t stand the taste. The aroma. The indigestion it causes. So, naturally, an infographic on the chemistry of bell peppers caught my attention. It looks at the compounds behind the colors (as well as some pepper aroma chemistry) – and finds that peppers have some extraordinary chemistry to thank for some of their hues. Peppers start off green, which unsurprisingly is due to the presence of chlorophyll pigments. These are vital for photosynthesis in plants, and actually come in two subtly different forms, chlorophyll a and chlorophyll b. As the pepper ripens, these chlorophyll pigments start to decompose, and other types of pigments start to take their place. All of the different colours of peppers that follow green are due to the presence of carotenoid pigments.
  • Making a Mold. Leave your peppers in the refrigerator too long, and you end up with mold. Have you ever wondered about the different molds you see on food? Why can you cut off some, but not others? Are any safe to eat? Here’s an interesting science article on all the different molds you see on your food, including those black specs on your apples or grapes.
  • Doughnut Boxes. If you live in Southern California, you’re familiar with pink doughnut boxes. But why does SoCal have pink doughnut boxes? The answer: Cambodian Doughnut Shops. According to lore, a Cambodian doughnut shop owner asked a local supply shop some four decades ago if there were any cheaper boxes available other than the standard white cardboard. So the company found leftover pink cardboard stock and formed a 9-by-9-by-4-inch container with four semicircle flaps to fold together. To this day, people in the business refer to the box as the “9-9-4.”
  • Valley Food. One big problem in Los Angeles is that people often look down on the San Fernando Valley. All these lists of restaurants that EaterLA loves to put out just have a few token valley dines, and rarely off of Ventura Blvd. That’s what makes this  list of 12 valley favorites so interesting. Most I would agree with, but I would eschew Hogly-Woglys for Mom’s at Vanowen and Hazeltine. I’d also eschew anything at the Village at Topanga: I’m sorry, but the modern take on a mall is far too new for anything to be a favorite.  EaterLA’s contribution to this is their list of 25 essential cheap eats in LA. I love cheap eats — I started la.eats back in the early Usenet days to talk about cheap dive restaurants, of which the first was the original Versailles in Venice. Of course, Eater  only lists 3 places in the valley; one of which is on the first list as well (Saj). I will have to try their chicken place in Northridge. Of course, Mom’s belongs on the cheap eats as well.

 

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As I’m down to my last tin of tea, other than my large tin of Iranian Ceylon, it is time to do another tea order. My last order was in July 2015, so it has almost been 2 years. Again, the bulk of the order is from Upton Tea (who has great varietals), except for one tea that they are out of. Here’s what I’m ordering this time (as before, teas shown with 🍵 are new this year; ☕ indicates repeats from 2015; ☕☕ indicates repeats from 2013; ☕☕☕ repeats from 2012):

  1. TD06: Orthodox BOP Darjeeling.  🍵 The best value in Darjeeling tea. Broken leaf Darjeeling is often overlooked, either because the price is so reasonable or because too much value is placed on a more stylish leaf. This flavorful BOP blend offers a great cup at a very attractive price. $8.25/125g.
  2. TD50: No.1 Tippy Orthodox GFOP Darjeeling. ☕☕ An exceptional golden tip Darjeeling blend. We first introduced this tea in 1990 and it continues to be our most popular Darjeeling. $9.75/125g.
  3. TA20: Tippy Orthodox FBOP Assam. 🍵 A uniform, broken-leaf tea with bold character and strong, malty flavor. This tea is a great choice for breakfast and throughout the day. $6.50/100g.
  4. TA27: Halmari CTC BOP. 🍵 A bold CTC style tea with rich flavor. The dark liquor will readily take milk. Especially suited as a bracing morning tea. $6.25/125g.
  5. TP12: Premium China Keemun. ☕☕ Often called the burgundy of China teas, this North China Congou is rich, flavorful and appropriate for any time of day. We offer this as our basic Keemun, although it is in the middle range of the standard series. $6.50/125g.
  6. ZG20: First Grade Gunpowder Green. ☕☕☕ Superior grade of green tea in the style of gunpowder teas (tightly rolled tea leaves resembling gunpowder pellets). $5.75/125g.
  7. ZG14: Young Hyson Imperial Organic.☕ This organic tea has the bold flavor of a high-fired tea, yet it has a pleasing smoothness with delicate sweetness. The thin, well-twisted leaves produce a liquor with a pale green color. This is a very popular style of China green tea with a bolder leaf. $6.00/100g.
  8. ZM44: Osmanthus Oolong Se Chung. 🍵 Se Chung Oolong, naturally scented with osmanthus flowers. The flavorful, aromatic cup has a full body, with hints of ripe fruit. The finish is sweet and lingering. $7.60/125g
  9. TB49: Darjeeling-Ceylon Iced Tea Blend. ☕☕☕ Half whole-leaf Darjeeling and half OP Ceylon. A great hot tea as well! The brewing information provided is for making an iced tea concentrate. $7.00/125g.
  10. TB15: Java Blend. ☕☕ A rich breakfast blend especially suited for those who enjoy a powerful cup in the morning. This also is a great choice for iced tea. Java teas are never expensive, so you get the best produced for a few cents a cup. $5.75/125g.
  11. TK12: Rukeri Estate Rwanda BOP Organic 🍵 The cup has a full flavor and aroma, with a medium body. May be enjoyed plain, but it is strong enough to accommodate a touch of milk. Longer steepings yield a robust cup with notes of rose and peppery hints. At briefer steepings, the liquor is sweeter and more delicate. $6.50/125g.
  12. TC05: Ceylon BOP (Broken Orange Pekoe). ☕☕ A choice blend of regional Ceylons. [Note: Both TN05 ☕ and TN10 🍵 were out of stock]. $6.00/125g.
  13. TC88: St. James Estate BOP. 🍵 This broken-leaf tea yields an aromatic, bright-coppery cup. The full-bodied liquor is pleasantly pungent and is accentuated with mellow wintergreen notes. $6.00/125g
  14. TB02: Leadenhall Street Breakfast Blend. ☕ A tribute to the famous London tea auctions, our Leadenhall Street Breakfast Blend is a blend of two classic British teas: a brisk Ceylon and a thick, malty Assam. The result is a flavorful mixture which lends itself to the addition of milk. $6.50/125g.
  15. TB05: Mincing Lane Breakfast Blend. ☕☕☕ For this blend, we paired a hearty Assam with a smooth and flavorful Yunnan, for a cup that is highly enjoyable. The invigorating liquor has a full mouth feel, subtle spicy notes, and a lingering aftertaste. While milk is recommended, it is enjoyable plain. $8.75/125g.
  16. TB14: Scottish Breakfast Blend. ☕☕ Blended to appeal to those who favor an eye-opening experience in the morning, this tea yields a cup with a round, full flavor, malty notes, and brisk character. A perfect choice to start the day. $6.25/125g.
  17. TB30: Kensington Breakfast Blend. 🍵 A bit lighter than our River Shannon Blend, this English Breakfast style tea is a rich blend of Assam, Ceylon, and Keemun. Best with milk. $7.00/125g
  18. TB75: Baker Street Afternoon Blend. ☕☕ A bit of Lapsang Souchong is blended with Keemun and Darjeeling, yielding a mildly smoky tea. Perfect for an afternoon uplift. Another special (whole-leaf) blend from our London source of fine teas. $8.25/125g.
  19. TB86: Richmond Park Blend. ☕ A mellow, whole-leaf blend of Keemun, Ceylon, and Darjeeling. An exceptional tea which is smooth enough for drinking plain, and sturdy enough to take milk or lemon. From our London blender. $8.25/125g.
  20. TE85: Creme Caramel. ☕☕ Pieces of caramel are added to a black tea from Sri Lanka to create a delicious blend with a mild, creamy aroma and sweet caramel flavor. Enjoyable on cold days, and throughout the seasons. This is a bolder leaf version of our former TE86.This product contains dairy. $6.25/125g.

A number of teas that I wanted — TF25/Wild Cherry 🍵, TF90/Vanilla ☕, TE45/Midsummer Dream ☕☕, and TE21/Monk’s Blend ☕☕☕ — were unavailable. I’ll find another source for those. Additionally, I ordered the following for my wife:

  1. TC64: Victorian Brew BOP1. 🍵 This uniquely named Ceylon offering produces a liquor that has a mildly spicy, sweet aroma with citrus hints. The flavor is rich and smooth with notes of honey and biscuit as well as a hint of cherry. The lingering finish has refreshing citrus-like hints. $6.80/100g
  2. TE13: Chocolate Earl Grey. 🍵 A premium black tea combining the popular tastes of bergamot and chocolate with a hint of lemon. Decorated with flower petals and lemon peel for a delightful presentation.This product contains soy.
  3. TE94: Mélange de Chamonix. ☕☕ Fine India tea is blended with cocoa, cardamom, and a hint of cinnamon to produce a balanced and warming cup. A delicate treat for any chocolate or tea lover. $10.75/125g.
  4. TE90: Christmas Tea; Mélange Noël. 🍵. A blend of black tea with cloves, vanilla and cardamom. Decorated with citrus peel, rose petals and almond pieces.This product contains tree nuts (almonds). $7.25/125g.

Again, we had some out of stocks: TE35/Hearthside Chai Tea.

For the missing teas, I searched around and found Pittsburgh Tea, from where I ordered:

  1. Monk’s Blend Tea loose tea. Medium bodied and flavoury with piquant Ceylon character. Blended with natural flavor oils of vanilla and grenadine, which impart a smooth and unique heavenly flavor. $6.99/.25 lb
  2. Vanilla Black Tea. Black tea, Calendula & Sunflower petals, and Natural flavors. $6.99/.25 lb.
  3. Cherry Black Tea. This premium Ceylon tea flavored with summer cherries is treat for any Chekhov fans musing in their cherry orchard. Lovely candied cherry aroma, juicy flavor and slightly dry finish. If you’ve never read Chekhov, it doesn’t have a happy ending. If you’d never tried our Cherry Black tea, it’ll make up for it. $6.99/.25 lb.

Hopefully, Pittsburgh Tea is just temporary and the needed items will come back into stock at Upton. For reference, here are some links to even older tea orders: 2012 (Franklin Tea (which, alas, closed in 2015), Stash Tea, Upton Tea), 2011 (Franklin Tea, Stash Tea), 2010 (Special Teas (which was owned by, and later merged into, Teavana, and of course Teavana was later purchased by Starbucks), Stash Tea, Franklin Tea), 2009 (Stash Tea), 2008 (Franklin Tea, Stash Tea, Surfas, Lupicia, Teavana), 2007 (Stash Tea), 2006 #2 (Stash Tea), 2006 #1 (Stash Tea, Adagio Tea), and 2004 (Stash Tea).

 

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Some more clearing out of the news chum. This collection is mostly Pesach (Passover) Related, with a few articles at the end that are more peripheral:

Passover

Peripheral

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Inspired by some podcasts I’ve been listening to and some articles I’ve been reading, here are some deep questions:

  • Is cereal a soup? After all, soup is food in a nutritious liquid.  [Corollary: Is oatmeal stew?] (inspired by this)
  • Is a taco a sandwich? After all, when you take a single slice of bread, put PB&J on one side, and fold it over, it is still a sandwich. (inspired by this)
  • Is a Snuggie a blanket or clothing? (inspired by this)
  • Is a cheesecake or a tart a pie? [Corollary #1: Is pizza a pie?] [Corollary #2: Is yellowcake a cake?] (inspired by this)

 

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Observation StewOver the past few weeks, I’ve accumulated quite a bit of news chum (that is, links and articles that I found interesting) that refuse to theme or create a longer post. So let’s just clear the chum, and for fun, let’s see if we can build a chain connecting one article to the other. To start the screw, so to speak, let’s begin with…

  • High Tech Condoms. I don’t know where I’m going on this, but I know what’s coming, excuse me, cumming. I mean, this brings the Internet of Things to its logical climax. I mean, it’s thrust — what it pounds into you — is that not everything needs to be connected. I’m talking, of course, about the i.Con — the First Internet Connected Condom. I’m sure that you, like me, is asking — but why? According to the article: The i.Con tracks speed, “average thrust velocity,” duration, skin temperature, girth, calories burned (no joke) and frequency of sessions. Most importantly for many, no doubt, will be how a wearer stacks up to the average and “best” performers — though a sexual partner will likely have an insight or two about that. Statistics are tracked via an i.Con app. The i.Con is also supposed to be able to sense sexually transmitted diseases [but what if the technology gets a virus?].  The ring will come with a one-year warranty and have a micro-USB charging port to provide up to eight hours of juice after a single hour of being plugged in. Supposedly “all data will be kept anonymous, but users will have the option to share their recent data with friends, or, indeed the world.”
  • Security of Medical Data. Of course, we all know our medical data is secure, right? Right? RIGHT? Well, not really. I found an interesting article this week on Medjack, a medical trojan. The problem is that the proliferation of literally insecurable medical systems running orphaned operating systems with thousands of know, unpatchable defects provides a soft target for identity thieves looked to pillage your health records. One trojan, Medjack, enters healthcare facilities by penetrating these badly secured diagnostic and administrative systems and then fans out across the network, cracking patient record systems. These records are used for tax fraud and identity theft, and to steal narcotics prescriptions that can be filled from online pharmacies and then resold on the black market.  Security firm Trapx says that “every time” they visit a healthcare facility, they find Medjack infections running rampant on the network, using exploits designed to take over Windows 2000 systems to seize control of the creaking, non-upgradeable systems that are inevitably found in these facilities.
  • Google Maps Data. Speaking of data, have you ever wondered how Google Maps gets its accurate traffic data. Of course, the answer is from you.  The Google Maps app on Android and iOS constantly send back real-time traffic data to Google. The data received from any particular smartphone is then compared to data received from other smartphones in the same area, and the higher the number of Google Maps users in an area, the more accurate the traffic prediction. Using the historical data it has compiled over the years and traffic data from mobile devices using the Google Maps app, the company is able to create models for traffic predictions for different periods. For example, the modelling techniques would be able to predict that certain roads would experience more traffic during rains than other times of the year. Google also takes traffic reports from transportation departments, road sensors, and private data providers to keep its information up to date. The accuracy of location data is unmatched only because of its users, since the billion Google Maps users on the road act as sensors for the app, which make the service as precise as possible.
  • Bus Disposal. One way to avoid traffic is to take the bus. But have you ever wondered what happens with buses when they die? Here’s an interesting article on what happens to Muni Buses in San Francisco when they are retired. Some, of course, are scrapped. Others are reincarnated as mobile showers for the homeless, airport shuttles and odd uses all across the Bay Area — even after accruing more than 400,000 miles on the road apiece. That’s due to the ingenuity of the San Francisco Municipal Transportation Agency’s 300 or so mechanics. This all occurs in Muni’s Islais Creek Yard, a bus yard in San Francisco’s south side, that serves as a staging area for buses that are set to be sold, scrapped or otherwise discarded. One of the more interesting conversions, after the bus was stripped of useful parts, was for the nonprofit Lava Mae, which converted four old Muni buses into mobile showers for San Francisco’s homeless residents.
  • A Flight of Angels. Of course, talk of buses takes us to other forms of transit such as trains. One unique train that existed in Los Angeles is coming back to life, again. It appears that Angels Flight, a tiny funicular in downtown LA, will be running again by Labor Day. A nonprofit has been in charge of the attraction for more than a decade, but a new private operator, ACS Infrastructure Development, Inc., is taking over for the next 30 years.  The funicular is over 100 years old, and has been inoperative since 2013 due to an accident.
  • Clintons on Broadway. Of course, talk of trains takes us to subways, and no where are subways more popular than in New York. However, I doubt that either Barack Obama or Hillary Clinton take the subway when they go to Broadway. Since losing the election, Hillary has been regularly attending Broadway shows, usually to a very receptive crowd. At least four times since November. At each theater appearance, Mrs. Clinton is greeted as a vanquished hero — standing ovations, selfies, shouted adulation. Mrs. Clinton has been attending Broadway shows for years, often when she has had a personal connection to an artist, a producer, or to a show’s subject matter. As for Obama, he was seen on Broadway taking his daughter, Malia, to “The Price”. The daddy-daughter duo headed backstage after the play — a new revival of the Arthur Miller classic — and met with the cast, including Mark Ruffalo, Danny DeVito, Tony Shalhoub and Jessica Hecht.  Contrast this with Trump and Pence. Since the election, only Pence has been to Broadway — to see Hamilton, and we all know what happened there.
  • Sushi. If you’re going to a show, naturally  you have dinner first? How about sushi? Here’s an interesting history of Sushi in the United States. Although there were a few restaurants experimenting with raw fish in 1963 in New York, Los Angeles was the first American home of authentic Japanese sushi. In 1966, a Japanese businessman named Noritoshi Kanai brought a sushi chef and his wife from Japan, and opened a nigiri sushi bar with them inside a Japanese restaurant known as Kawafuku in LA’s Little Tokyo. The restaurant was popular, but only with Japanese immigrants, not with American clientele. However, as more sushi spots opened in Little Tokyo, word got back to Japan that there was money to be made in America. Young chefs, tired of the rigorous and restrictive traditional culture of sushi making in Japan, struck out on their own in LA. The first sushi bar outside of the Little Tokyo neighborhood popped up in 1970, next to the 20th Century Fox studio. And then came Shōgun, … and you can predict the rest.
  • … and Beer. If you are having sushi, you are likely having beer, wine, or saki. These beverages come in bottles of colored glass, and have you wondered how glass gets its color? Here’s an infographic explaining how different chemicals result in different glass colors.
  • … on a Table. Additionally, you are likely sitting at a table to eat that sushi and drink your beverage. Speaking of tables, here’s a collection of interesting periodic tables.
  • Plus Size Fashions. To finish off the chain, if you eat too much at that table, you get fat. We know a lot about size acceptance for women, but what about men (and us CBGs — chubby bearded guys). Here’s an interesting article on plus-size fashion… for men.

 

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Let’s move away from the Trump posts for a bit, to something else that might make us feel good, or make us sick. Food. Glorious Food. Hot Sausage and Mustard. I’d go on, but I’d walk into a copyright lawsuit…

  • Getting Glazed. I have a friend of mine who posts this incredible porn on Facebook, uhh, I mean food porn of these incredible meals that he and his daughter prepare. One such meal was a maple-glazed salmon. So when I saw this recipe for a Maple-Dijon Glaze for Salmon, I just had to save it for future reference.
  • Turning Yellow. Turmeric is an amazing substance. It can have incredible anti-inflammatory effects, and can bring significant relief for arthritis sufferers (by the way, so can cactus, especially tuna roja juice). So when I saw that the LA Times had a whole article devoted to Turmeric, again, I had to save it for future reference.
  • Buttering You Up. When it comes to fats, the choice is wide and varied, and we often don’t pick the best. Olive oil is wonderful, but butter can add a great flavor to things. Did you ever wonder who first came up with the idea for butter? NPR did, and they recently posted a very interesting history of butter.
  • UnGlutenAted. There are those who avoid gluten out as the fad-diet-of-the-week, and those who are gluten-free for other, more serious reasons. Here’s a fascinating article on the completion of a first phase 1b trial of Nexvax2, a biologic drug designed to protect celiac sufferers from the effects of exposure to gluten and the gastrointestinal symptoms that can result such as diarrhea, abdominal pain and bloating. The big idea behind this drug is to use a trio of three peptides as an immunotherapy that it hopes will encourage the T cells involved in the inflammatory reaction in celiac disease to become tolerant to gluten. After a first course to induce tolerance, the company hopes that it can be maintained by periodic re-injection with the vaccine.
  • Allergic to Meat. The  other day, we listened to a fascinating episode of The Sporkful, a podcast not for foodies, but for eaters. The episode we listened to was about a woman who loved meat, but suddenly was deathly allergic to it. The culprit was a sudden allergy to a sugar that was found in all animal products, and what triggered that allergy was even more fascinating. Well worth listening to.
  • Allergic to Modern Society. In a larger sense, however, we may increasingly be dealing with allergies and reactions to modern society. Spending large amounts of time indoors under artificial light and staring at computer screens has helped produce a “myopia epidemic” with as many as 90 per cent of people in some parts of the world needing glasses. Industrial food production has also turned primates’ taste for sugar — which evolved to persuade us to gorge on healthy fruit when it was ripe — into one of the main causes of the soaring rates of obesity in the Western world. And our sense of smell is under attack from air pollution, producing an array of different effects, including depression and anxiety.  In addition to what is discussed in the article, I’ll opine that many more problems (I believe) arise from the damage we’ve done to our internal biomes through germ-o-phobia and overuse of antibiotics, and that this eventually will be discovered to be responsible for many of our immunity-compromised diseases, food sensitivity, obesity, addiction, and yes, even the increase in autism spectrum disorder and similar issues (i.e., not vaccines).

 

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Observation StewIt’s the last day of the year. That means it is time to clean out the accumulated News Chum links, so I can  start 2017 fresh. It’s been a busy week, what with cleaning out the highway headlines and getting the California Highways website updated. But I’ve caught up on the RSS links (again, I highly recommend newsblur, which I switched to when Google Reader died), and I’ve got a full set of hopefully interesting articles ready to go:

  • Livejournal Moves its Servers to Russia. The Russians haven’t only interfered in the US elections and been sanctioned for it (more on that in my second post for today). Long ago, the Russian entity SUP purchased Livejournal from SixApart. In fact, supposedly the Russian word for blog is Livejournal. But the servers for the American Livejournal have long been on American soil, under American rules. Not any more: Livejournal has moved their servers to Russia, and already Russia is interfering with free speech. I’ve been with Livejournal since I started blogging back in 2004; I’ve got a permanent account there. I’ve been there through the original ownership, the days of SixApart and Vox Media, and the SUP ownership. About 4-5 years ago, I got fed up with their DDOS attacks and moved my blog over to WordPress, self-hosted on cahighways.org. I also created a Dreamwidth account with the same username as LJ (cahwyguy), and set things up so my posts auto-crosspost to Dreamwidth, and thence to LJ. I also imported all my posts from LJ to this blog, although some were protected and comments didn’t come through. Most of the friends I’ve had from LJ days have been refriended on Facebook. Long story short (TL;DR): LJ is now my tertiary site; I still read and comment there, but main posts are here. Those still reading this there are welcome to friend me over on Dreamwidth (user: cahwyguy) or on Facebook (again, user cahwyguy).
  • Fiddler on the Roof Announces Tour. Continuing the trend of starting with some updates, about a week ago I did some predictions about the upcoming touring season of Broadway shows. Since I wrote that, Fiddler has confirmed their tour. I predicted that Fiddler would go to the Ahmanson; as the Pantages shared the news from Playbill, it could end up there. I’m interested in this tour primarily because this version’s Motel, Adam Kantor, did Yiddishkeyt with my daughter.
  • The Twelve Days of Christmas. As we’re on the penultimate day of Chanukah, and still within the 12 days of Christmas (and we still have annoying Christmas car commercials on TV), this article is still of interest: The story behind the most annoying Christmas Carol: The 12 Days of Christmas. For someone who doesn’t like Christmas Carols (for the record, my favorite is still Peter Paul and Mary’s Christmas Dinner), I found the background fascinating.
  • Solar Power – It’s Everywhere. Another thing currently on my mind is solar power, as we’re about to embark on a re-roofing and solar installation here (a consequence of extremely high DWP bills ($1500 and $1200 from July/August and September/October) and wanting to get it done before Trump guts everything). So this article about how Solar Power is getting cheaper caught my eye. To my eye, solar is now a no-brainer even if you don’t believe in climate change: it helps us get off of imported oil, and ensures our domestic reserves will be there in the future when we need them (as there is no dispute that petroleum is a limited resource). More importantly, cutting edge solar is now cheaper than Natural Gas, as least for large power producers. Alas, home solar has not gotten significantly cheaper, although presumably it will pay out in utility savings (especially in the hot San Fernando Valley).
  • Historical Notes. Two articles related to history caught my eye. The first has to do with Air Force Space Command, and particularly a new website that captures that history. I know one of the folks on that website, Warren Pearce; he seems to view me as a “greybeard” in relation to AFSPC (although I’m more of a CBG – Chubby Bearded Guy). I’m not really a greybeard in the true sense (although my first task when I got to my current employer was doing the security certification of then Lt. Pearce’s facility in the Springs — which I still remember because our finding was the lack of plastic sheeting in case the sprinklers went off), although I know quite a few from my SDC days. The second looks at the history of the Shopping Mall, and how the designer came to regret it. The mall — in its original sense of a square building, with the stores turned inwards surrounded by parking and a non-descript exterior — is dying, to be replaced by urban streetscapes such as the Rick Caruso specials or Big Box stores that harken back to the shopping main streets of old. What’s old is new again. Speaking of that, remember the site in Carson that was going to be the home of the LA Raiders. It’s becoming a shopping outlet mall.
  • Annoying Things. Here’s another pair of interest, dealing with annoying things. The first article looks at those annoying notifications of “Facebook Live” events from your friends — and provides information on how to turn them off. The second is more significant, and worth saving as a reference: what to do if you are hit by ransomware. Of course, the first thing to do is make sure you have backups, not network connected, to save your ass. The page, however, provides information on how you might be able to decrypt your disk, and not pay the ransom. Related to that is a third potentially useful link: How to use the Microsoft System File Checker to restore potentially corrupted system files.
  •  Food News. Two food related items. The first has to do with a Russian-Armenian restaurant in North Hills that sounds interesting enough to try. The second deals with the death of yet another deli: Carnegie Deli in NYC has served its last Pastrami Sandwich, although an outpost remains in Las Vegas.  I’ll also note that Cables Coffee Shop in Woodland Hills has Closed.
  • Android Phone Information. Did you get a new phone for the holidays? Is it Android? If so, here are two articles for you. The first talks about what you should do to get rid of your old Android phone. The second talks about how to transfer stuff to your new Android phone.
  • Supersonic Flight Possibly Returning. We’re getting near the end, folks. Here’s an interesting article on why we lost commercial supersonic flight, and the way it may return. The answer is: It may not be for everyone, and it will remain very expensive.
  • The Specialist. Lastly, one of the podcasts I listen to is “The Specialist”, which talks about odd jobs. Here’s one for the specialist: the guy who replaces the light bulbs in the Fremont Street Experience in Las Vegas. I’m sure he didn’t go to college with that career in mind.

And with that, we’ve cleaned out the 2016 News Chum. I’m planning one more political post to close out the year, and then it is on to 2017. May your new year be a good one, filled with fewer deaths of people close to you or celebrities you care about, and may all your news chum stews be filled with tasty morsels of delight, as opposed to pieces of sinew (as we got with the 2016 election, but that’s the next post).

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Observation StewTake a deep breath. Three days and the national nightmare begins — but at least we won’t have the ads, the fake news stories, and the FB battles. To hold you over, here’s a bit of news chum I’ve accumulated over the last few weeks:

  • Math and Knitting. Two articles related to mathematics and knitting. The first article is about a couple that have focused on knitting mathematical objects: Together they have knitted and crocheted about 90 mathematical afghans, as well as other mathematical objects. The other article is on illusion knitting: Knitting that takes advantage of the 3-D nature of knitting to show different images depending on how the knit object is viewed. The simplest kind of illusion knitting uses one color of yarn. From the front, you see a swath of, say, green. From the side, you see an alternating checkerboard of green squares. Or take the knit below, which appears to be a multicolored grid straight-on but from an angle reveals circles within the grid.
  • Food Triggers. Two articles related to food that can trigger medical problems. The first looks at a group of proteins that have  been identified as the possible cause of non-gluten wheat sensitivity. This group, called amylase-trypsin inhibitors (ATIs)  are a small group, representing about 4 percent of wheat proteins, but they’re powerful. The scientists found that consuming pure ATIs can cause all manner of nasty reactions throughout the body, triggering inflammation not just in the gut but also in the lymph nodes, kidneys, spleen, and brain. That same inflammation can exacerbate autoimmune conditions like rheumatoid arthritis, multiple sclerosis, asthma, lupus, and inflammatory bowel disease. The second article looks at why some foods trigger migraines. It turns out it isn’t only the food, but the microbes in the mouth. The research team analyzed 172 oral samples and nearly 2,000 fecal samples taken from the American Gut Project, and sequenced which bacteria species were found in participants who suffered migraines versus those who did not. And it turns out, the migraineurs have significantly more nitrate-reducing bacteria in their saliva than those who don’t suffer these headaches.
  • Paying Rent. This went around a few weeks ago, but its still fun: London is still paying rent to the Queen on property rented in 1211 (it seems they didn’t know about “lease-to-buy”). The rent? A knife, an axe, six oversized horseshoes, and 61 nails. Further, no one knows where the property is anymore. Each fall, usually in October, the city and the crown perform the same exchange, for no particular reason other than that they always have. You have to admire the Brits.
  • Popcorn. Here’s another interesting piece of history: why do we have movie popcorn? One didn’t always eat popcorn at movies, but it came into vogue during the depression. At that point, people began to expect it, and theatres realized they had a moneymaker.
  • Internet Problems. Have you found the internet harder to read of late? Even after you take out the election posts, is it hard to read? There could be an answer. Scientists believe that what is making the Internet harder to read is a trend towards lighter and thinner fonts. Where text used to be bold and dark, which contrasted well with predominantly white backgrounds, now many websites are switching to light greys or blues for their type. “If the web is relayed through text that’s difficult to read, it curtails the open access by excluding large swaths of people such as the elderly, the visually impaired, or those retrieving websites through low quality screens.”
  • New Cars and Car Washes. Have you bought a new car of late? Ever take it to the car wash? Many new cars won’t work in car washes because the additional safety equipment locks the wheels even when the car is in neutral. Those cars need special configuration to go through a car wash, and it isn’t just a “car wash” button — but it is buried in the manuals. The issue is automatic parking brakes, which put on the brakes, even if in neutral, to prevent the car from rolling into people or things. It does this if it detects things near the car.
  • Homelessness and Cars. Sigh. The city has passed an ordinance to prevent people from sleeping in cars or RVs in residential districts. This is an example of a law that the privileged pass against the unprivileged, instead of helping.
  • Jacob Neusner Z”L. A passing you may have missed: Jacob Neusner, one of the top Jewish scholars of our generation. Neusner almost singlehandedly created the modern study of Judaism. In doing so, he revolutionized our understanding of the history of Judaism and our perception of what Judaism can mean to Jews today. I know I was reading Neusner’s books when I was at UCLA in the 1980s.

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round challah userpicIt’s Rosh Hashanah afternoon (L’Shana Tovah to all), and I’m exhausted from the morning. Yet I have a bunch of news chum to post. Let’s see if we can braid it into something sweet and circular, coming back by the end to where I started. This time, we’ll just give headlines and a few comments.

  • The O shaped iPod? On Rosh Hashanah, you dip Apples in Honey, so where else to start but with a circular Apple product. This article describes a new circular design for the iPod Shuffle that is quite cool, if a Shuffle has enough storage for your needs.
  • The Taxonomy of Tech Holdouts. As we’re talking about iPods, here are the nine archetypes of planned non-obsolecence, from the Anachronist to the Careful Curator. I think I’m the latter.
  • Navy scuttles sailors’ enlisted rating titles in huge career shake-up. Moving from holdouts to non-holdouts. The Navy is holding on to specialist ratings no more. Effective immediately, sailors will no longer be identified by their job title, say, Fire Controlman 1st Class Joe Sailor. Instead, that would be Petty Officer 1st Class Joe Sailor.
  • New college at Onizuka Station pays homage to the ‘Blue Cube’. Moving from the Navy to their sister service, the Air Force. Those in the Bay Area might remember the blue cube, the former Onizuka AFS. It has been converted into a local college, but still plays homage to its history. The walkways leading from the parking lot to the campus are speckled with flecks of blue paint harvested from the cube. Once inside, there is the Onizuka Cafe for hungry students and the Satellite Lounge next door for relaxation and study. Two murals that previously had been inside the cube are now hung in campus hallways. One features the Challenger shuttle with a memorial poem. The other is signed by many former employees of the Onizuka Air Force Station and coincidentally features a large owl—Foothill’s mascot—with a lightning bolt in its talons.
  • An Abandoned Hospital in West Adams Has Been Filled With Fine Art. Moving from an Abandoned Air Station to an Abandoned Hospital, although this one is still abandoned. The LA Metropolitan Hospital was one of the first black hospitals, but it close a few years ago and is pending redevelopment. However, for the next month, there is an interesting art exhibit in the abandoned hospital.
  • Texas prisons ban books by Langston Hughes and Bob Dole – but ‘Mein Kampf’ is OK. A hospital is a pubic service building, and so is a prison. So here’s an interesting prison story: prisons in Texas have banned books by Bob Dole, Harriet Beecher Stowe or Sojourner Truth. But inmates are more than welcome to dig into Adolf Hitler’s “Mein Kampf” or David Duke’s “My Awakening.” The rationale: they ban offensive language or violence or sex, but not offensive ideas.
  • Palestinians’ Abbas seeks British apology for 1917 Jewish homeland declaration. Moving from Hitler to another group that doesn’t like the Jews: the Palestinians. According to the Palestinian President, Britain should apologize for its 1917 declaration endorsing the founding of a Jewish homeland in Palestine and should recognize Palestine as a state.
  • Your Samsung washing machine might be about to explode. Moving from explosive ideas to explosive washers. The problem it appears, is a defective support rod that is causing washer tubs to separate, potentially launching wires, nuts and other parts.  Boom!
  • The one step you shouldn’t skip when cooking with your cast iron pan. Moving from the Laundry Room to the kitchen, here are some tips regarding use of cast iron pans.
  • Fat Flora? Gut Bacteria Differ in Obese Kids. What do you cook in a cast iron pan? Food. And what happens if you eat too much food? You get fat. Researchers have found that obese children have a different population of microorganisms living in their intestinal tracts, compared with lean children. These microorganisms appear to accelerate the conversion of carbohydrates into fat, which then accumulates throughout the body, the researchers said.
  • Attack of the plastic eaters: Can mushrooms, bacteria and mealworms save the planet from pollution? Speaking of bacteria, it runs out they may be the solution to accumulating plastic. As it turns out, nature might offer us the solution to our man-made problems. Scientists around the world are harnessing — in test tubes, under glass domes, and within large bioreactors — the power of living things that can digest plastic without suffering harm.
  • Inside Arizona’s Pump Skimmer Scourge. Of course, if you’re in Arizona, you should keep a close eye on your plastic — not due to bacteria, but criminals that are doing a lot of skimming of gas and other credit cards.
  • Why the Hallmark Card Company Owns Thousands of Priceless Artworks. Plastic, of course, refers to a credit card, and who is one of the largest purveyors of greeting cards? Hallmark. Here’s the history of Hallmark, and why the company owns lot of priceless art.
  • UC Berkeley mascot Oski celebrates 75th birthday. Of course, you send greeting cards on an anniversary, and it just so happens that Oski, the mascot of UC Berkeley, is celebrating an anniversary — his birthday.
  • Horses can communicate with people using symbols. Oski is a bear, and another type of animal is a horse. It turns out that twenty three horses learned to tell trainers if they wanted to wear a blanket or not. Subjects were shown three symbols: a horizontal bar to say “I want a blanket”, a blank square for “No change”, and a vertical bar for “I don’t need a blanket”. They learned the meanings in a day or two and using them to convey if they were too warm or too cold, building the case for self-awareness.

Of course, a square is a simple polygon, and if you keep adding sides to a polygon infinitely, you end up with a circle. An a circle, of course, is the shape of the new iPod Shuffle, which permit us to spiral back to where this post began. Of course, circles and spirals are the shape of a round Challah, which we dip in honey as we wish EVERYONE a happy and healthy new year. May you all be written and inscribed for the happiest of years.

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userpic=gluten-freeThis week, a large number of articles related to food and gluten-free diets have come across my RSS and news feeds. These articles are of interest because my wife is celiac and gluten-free, and we know a number of friends and relatives that need to be gluten-free for similar reasons. We’ve often discussed the growing “gluten-free fad” (which has now become the butt of comics), and whether it is good for Celiacs — on the one hand, there may be more places where it is safe to eat; but on the other hand, if they view it as a fad and not a medical necessity, they may not be as clean in their handling and true Celiacs will get poisoned.

Let’s start with the grown of gluten-free. An article came out this week on Vox looking at the growth of the number of Americans who say they are gluten-free vs. the number that are actually Celiac. The article noted:

The number of Americans who say they are gluten-free has more than tripled from 2009 to 2014.

But the number of Americans who have celiac disease, or the inability to digest gluten, has stayed pretty much same.

This means more people are simply choosing not to eat gluten, even when there is no good scientific evidence to support cutting grains from their diets.

New research in the Journal of the American Medical Association shows that the percentage of Americans practicing a gluten-free diet rose from 0.52 percent in 2009 to 1.69 percent in 2014. But the percentage of Americans with celiac disease actually declined slightly from 0.70 percent in 2009 to 0.58 percent in 2014 (although the study said this decline wasn’t statistically significant).

USA Today had a similar report, derived from the same research:

About 2.7 million Americans avoid gluten in their diet, but 1.76 million have celiac disease, according to a study published in JAMA Internal Medicine this week.

Data from the National Health and Nutrition Examination Surveys showed from 2009 to 2014, participants who reported having celiac didn’t exceed 0.77%. During the same period, participants who didn’t have the disease, but avoided gluten more than tripled.

A study released in July, said those without celiac who experience abdominal pain, bloating and fatigue after eating wheat and related products could have a weakened intestinal barrier, another reason they might go gluten-free.

Why could this be? Why are people who don’t have Celiac seemingly feeling better off gluten? Here are two more articles that might bring the pieces together. First, there is a report that birth by Ceasarian section appears to increase obesity risks, seemingly because such newborns are not exposed to bacteria in the vaginal tract. Next, there is a report that a common bacteria is showing promise for treating Celiac disease. Now, add into that mix the info in my previous post about soap — namely, that the FDA is requiring manufactures to pull common anti-bacterial agents out of soap — and you might have the answer.

Our Microbiome, and more specifically, how we are screwing it up.

Consider this: There has already been research showing how the intestinal microbiome can influence our mood and our tendancy to obesity (or our ability to lose weight). We’ve also seen the growing use of antibiotics everywhere — not just as prescribed medicine, but in soaps and animal feed. We’ve seen more and more people trying to correct things with pro-biotics. I think it is conceivable that we’ve mucked up our guts, and created — through damage of the microbiome — guts that do better on a no gluten or low gluten diet.  This would explain why more and more Americans are going gluten-free and feeling better while doing so, while those diagnosed with an actual disease haven’t increased.

How is society reacting to the increased desire for gluten free? Not always in the right way — no big surprise there.

As I said: a collection of GF related articles. Something to certainly chew on (unless you’re sensitive to the subject).

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userpic=foxy🎶 Soap. Soap. Soap. Soap. Soap. Soap. Soap. Soap. 🎶

Sorry. Just trying to sing about 8 bars.

Shall I go out on that joke? No, I’ll do a blog post first. That’ll help. But not much.

Seriously (and with apologies to the Smothers Brothers and Stan Freberg, whose material I just stole), I’d like to share some articles and commentary on some simple things in the news: Soap, Ice, and Orange Juice.

  • Bar Soap. You probably don’t think much about soap. I guarantee you use it every day, but have you pondered about the form it comes in, or what is in it? Probably not, but others do. For example, have you ever wondered which is healthier to use: bar soap or liquid soap? Bar soap is more convenient, but sales are going down, and the soap leaves that wet surface. Bar soap does indeed tend to let bacteria idle on its surface, but that’s not necessarily going to be a problem. In 1988, the Dial corporation subsidized a study [PDF] in which they purposely drowned bar soap in illness-generating ick like E. coli at levels 70 times higher than what would be found with typical household use. After washing with the infected bars, a test group of 16 hand-washers had no detectable levels of the germs on their hands. No one has gotten sick from bar soap, and commercial bar soap is required to have antimicrobal ingredients (even if not explicitly antibacterial).  I’ll also note that most artisan soaps (think Lush and such) are bars, not liquids.
  • Antibacterial Soaps. Most of the soap we use on our hands these days is antibacterial soap (think Dial). Many have railed against this, arguing that use of such soaps creates more resistant bacteria (and here’s an interesting digressive thought that went through my head: do anti-vaxxers use antibacterial soap, which can also harm children? If so, why do they like viruses over microbes?). However, that’s going to change. Within a year, antibacterial soaps as you know them are disappearing from the market. The US Food and Drug Administration just released a new, exhaustive report and ruling that there’s actually no good evidence they perform any better than plain old soap and water when it comes to preventing illness or the spread of bacteria and viruses. Further, the agency is banning companies from using 19 common “antibacterial” chemicals — such as triclosan and triclocarban — in products going forward. (You can see the full list of ingredients here.) Manufacturers have a year to reformulate products or remove ones with these chemicals from the market.
  • Ice. You (at least for most of my readership) probably think little of ice. You use it every day: In iced tea, in iced coffee, in your soda, in your drinks, in your cooler. You exist in air conditioned comfort, in your car, in your room. You want things cold, not lukewarm.  An interesting article opines that the desire for ice is uniquely American. Only in America are you served cold water with ice, do you find iced drinks everywhere, find ice buckets in your hotel room and machines with free ice down the hall. In Europe and other countries, ice is less ubiquitous. Things are served at room temperature — tap water, etc. It’s something I just never thought about it — but I’m American. [And here’s another digressive question: Is the desire for ice not only an American thing, but a white privilege thing? Do cultures of people of color have the same desire for ice, or is the desire for “ice cold stuff” a manifestation of privilege?]
  • Orange Juice. If you’re old enough to remember the 1970s (and weren’t stoned at the time), you likely remember Anita Bryant selling Florida Orange Juice. You probably haven’t thought a lot about orange juice since then, and you’re not alone. Sales of orange juice is dropping — and sales of frozen orange juice concentrate from Florida (think those cylinders of Minute Maid in the freezer section) are dropping significantly. They are dropping so much so that the frozen concentrated orange juice market has seemingly disappeared. Certainly the futures contracts are worthless; people have moved over to futures in those other breakfast staples: pork bellies (bacon) and coffee. Americans drank less orange juice in 2015 than in any year since Nielsen began collecting data in 2002, as more exotic beverages like tropical smoothies and energy drinks take market share and fewer Americans sit down for breakfast. The number of futures contracts held by traders has dropped by more than two-thirds from a 1997 high of 48,921, to 15,410 contracts last week. There were 71 players in the futures market as of last week, compared with 168 in 2004. As for Florida, it is already on track for the smallest harvest in 52 years. So what do you have with breakfast?

 

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Observation StewLabor Day weekend is less than a week away. Here’s some tasty news chum to get you through the week:

  • Relaxen und vatch das blinkenlights! Back in the 1960s, you knew it was a computer if it had loads and loads of blinking lights. In fact, a popular meme (mimeographed educational memo exaggerated) going around read: “ACHTUNG! Alles touristen und non-technischen looken peepers! Das machine control is nicht fur gerfinger-poken und mittengrabben. Oderwise is easy schnappen der springenwerk, blowen fuse, und poppencorken mit spitzensparken. Der machine is diggen by experten only. Is nicht fur geverken by das dummkopfen. Das rubbernecken sightseenen keepen das cotten picken hands in das pockets, so relaxen und watchen das blinkenlights.” I mention this because the Lost in Space computer prop has recently been reconstructed. What caught my eye for this article was (a) that the Lost in Space computer was later used as the Batcomputer, and (b) that the TV shows of the 1960s used surplus, 1950s-era Burroughs B205s whenever they needed something cool and blinkenlighty.
  • The Nodpod. Ever attempt to fall asleep on an airplane or vanpool? Your head droops forward and back as your neck gets sore. There’s a proposed solution. The nodpod. The NodPod, currently seeking funding on Kickstarter, claims to provide a more comfortable, upright snooze by holding your head at a 90 degree angle. The cushioned sling attaches to your headrest (without blocking the screen of the person sitting behind you) and can be adjusted to keep your noggin snug in place.
  • Lint in our Oceans. We’ve all seen lint in the lint trap, and worried about how dryers are destroying our clothes through friction. Washers have the same problem, especially for clothes made of plastic — and polyester is plastic. Microfibers wash off, go into the oceans, and harm sealife. The linked article purports to solve the problem through a magic ball that captures polyester microfibers. Potentially interesting.
  • Scary Math. Does math scare you? How about mathemagic involving the (horrors) number of the beast (not his better half, 333, or the neighbor of the beast, 667). I’m talking about Belphegor’s Prime, a supposedly sinister numeric palindrome that has a NUMBER of odd qualities. Or at least that’s what one mathematic trickster would have you believe. The number known as Belphegor’s Prime is exactly, 1,000,000,000,000,066,600,000,000,000,001. For those without the fortitude to stare directly at the infernal number, that’s a one, followed by 13 zeroes, followed by the traditional Number of the Beast, 666, followed by yet another 13 zeroes, and a trailing one. Learn all about it here.
  • Kosher Frozen Custard. If you’ve ever been to St. Louis, you likely know about Ted Drewe’s Frozen Custard — a classic on Route 66. Did you know it was Kosher? Here’s the story of how that came to be.
  • Daugs in Northridge. IHOP has been on the move in recent years: it vacated its long-time location on Reseda Blvd for the former Rosies at Tampa and Nordhoff. So what is happening with the former IHOP? It is becoming Daug House, a restaurant for craft hot dogs. Dog Haus emphasizes community engagement and support through the outreach programs which connects with organizations around the area, such as schools, churches, nonprofit organizations, and little leagues. The menu includes all beef skinless Haus dogs, hand-crafted Haus sausages, a proprietary grind of chuck and brisket Haus burgers, sliders, sides and desserts. While we’re on the valley, here is Eater LA’s list of great Valley restaurants, almost all of which are clustered around Ventura Blvd, because we all know that for the foodie crowd, there is no life in the valley north of US 101.

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Observation StewLast night, we had a Shabbabaque at Temple (“Shabbat” + “Barbeque”). There was a bunch of food leftover, and so I brought some home — the sliced tomatoes and roasted zucchini — and threw it into a crockpot. That’s a great thing to do with leftovers: make a stew (and I intend to suggest formalizing that next year*). Just like at the Shabbabaque, I’ve got loads of leftovers — onsies and twosies of news articles — that don’t make a coherent dish. Perhaps they’ll make a good stew. What do you think?

Jewish Summer Camp

Food and Eating

Local Returns and Departures

The Body

History

What’s Left

 

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userpic=don-martinAlthough you’re probably still wondering why an article written in Spring 1995 seems so eerily accurate about Donald Trump today, I’d like to give you some more things that you probably haven’t thought about:

  • Gases and the Body. You’ve probably become more and more aware of the microbiome in our bodies. You probably haven’t given a lot of thought to the gasses in our bodies, except when they escape from ends of the digestive track. However, a new study shows how the gases swirling inside our bodies can power our brains and affect the way we act. Some gaseous neurotransmitters (or gasotransmitters) are produced by your organs and tissues. Others—such as nitric oxide (NO), carbon monoxide (CO), hydrogen sulfide (H2S), methane (CH4), hydrogen (H2), and ammonia (NH3)—are the products of fermentation in your gut by microscopic organisms like bacteria. These tiny molecules feed and help regulate your cells and those of the microbes living inside you—complex relationships that can have much larger consequences. An interesting addendum: biological processes can also be harnessed to turn Carbon Dioxide into a fuel.
  • Drywall. It know, it sounds like something out of Surprisingly Awesome: The exciting history of drywall (gypsum board). Gypsum is noncombustible, and compared to other wall materials, like solid wood and plaster, gypsum boards are much lighter and cheaper. As a result, drywall is popular in homes across the U.S.: According to the Gypsum Association, more than 20 billion square feet of drywall is manufactured each year in North America. It’s the staple of a billion-dollar construction industry that depends on quick demolition and building. It can also be deadly.
  • Architectural Security. Have you ever closely looked at the architectural characteristics when you are out and about. It turns out that many of them exist to enhance security. “The inside of a building in it of itself can be a security tool,” says Geoff Manaugh, an architecture writer and blogger of BLDGBLOG. “If you don’t think about buildings in terms of security and you don’t think of architecture in terms of burglary, you can really easily overlook these things.”
  • The Most Cost Effective Pizza. Due to the nature of geometric math, the larger pizza is almost always the most cost effective pizza. Just remember to refrigerate the leftovers. The math of why bigger pizzas are such a good deal is simple: A pizza is a circle, and the area of a circle increases with the square of the radius.
  • Embedded Links. Much as you try not to do it, a determined hacker can design a link such that almost anyone will likely click on it. Human traits like curiosity “cannot be patched” against these kinds of vulnerabilities, says one leading computer science researcher. And so, you can be the smartest security buff in the world, yet researchers could probably still trick you into clicking on a dangerous link.

 

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