Those are all places that were relatively sparsely populated until the widespread use of air conditioning, which coincided with the takeover of city planning by auto company interests. Also things like the interstate highway system.

Using bethel as an example for an article is a bit disingenuous. It’s not a place that people should really be living any way other than off the land. It’s like saying the groceries on the space station or at everest base camp are expensive.

It’s like 500 km from any roads and thousands from anywhere capable of agriculture as the rest of the world knows it.

It’s also mainly Yupik, and politically, idk how they vote, but they aren’t exactly politically relevant compared to the basically 3 cities with more than 10,000 people in Alaska.

In that context, I just use French press. Those are useful for tea, too. To get a drip machine that doesnt suck costs too much, and takes up to much space for something I’d only use every once in a while.

The rights of way already exist for the most part. The whole nation was built on railways. Most are just cargo only, and many have been converted to bike/foot paths.

Alternatively, interstate highway rights of way could be used.

I hope one day the rest of the world will learn that Chicago deep dish is a gimmick, and what people in Chicago just call “pizza” is a completely different thing that’s way better.

Hawaiian pizza is Canadian

I’m in the same boat. Have an old instant pot that works great, but now that I know better, I’d rather have a regular stovetop plus temp controlled induction burner.

The Dutch started adding annatto to cheese to make it more orange ages ago so they could have a more uniform product year round since winter milk has less pigment than summer milk. This practice spread to other countries like France, the UK, and the US.

The Swiss later invented process cheese, and James Kraft, a Canadian businessman started making processed cheese with the annatto added. He did this in America, so the product became known as American cheese.

Processed cheese in general (and american cheese in particular) is not inherently a bad idea. It’s the best way to get a smooth melting cheese. There’s also no limit to what cheese can be used, so I’ve made processed cheese out of cheeses like pecorino (you just need to dissolve it into a liquid along with some sodium citrate). Then you have easy melting cheese that you can keep in the fridge and just toss with pasta whenever you want something like a cacio e pepe with less effort to control the heat and get the proportions right.

It’s a little misleading to call it dye. It’s annatto, which is a spice used in a lot of cuisines. It’s used in cheese from a lot of countries. It’s usually in cheese to make it more orange, but it’s not like it’s red #40 or whatever.

I never see fabrics (at least where I shop) being marketed as made with Spectra. I guess you’re never buying straight dyneema, either, but dyneema composite fabric.

“Genuine leather” isnt technically bad, it’s just a very broad and not useful term.

It literally just means exactly what it says, that it’s not fake leather. You could take full thickness of a hide and label that genuine leather (though “full grain” would be a better descriptor). You could also take a bunch of suede scraps, glue them together, and coat it in polyurethane to look like a full grain, and label that “genuine leather”.

You might have an actually decent leather. Nowadays, since people are more savvy to the meaninglessness of the term, reputable leather goods are typically not marked “genuine leather” since it has a negative connotation, but maybe not when you bought your wallet.

Top grain leather has basically had the very top layer sanded down to remove any imperfections.

Thats actually nubuck or “corrected grain”. “Top grain” without any modifiers on it shouldn’t have anything taken off the top.

Well, time to stop using cordura on my projects, lol. There are many fabrics that perform better and weigh less now, anyway.

Let’s hope the Avient corporation (dyneema) and Bainbridge international (challenge sailcloth) are better than Koch (it would be hard to be worse).

I grew up near a road that I swear did the opposite of this. Drive the limit, and you hit every light, drive 5 over the limit, and you get endless green. Didn’t help that the road was a horrible stroad that visually facilitated cars going easily 20 over. Coincidentally the local police also kept like 75% of the on-duty cops on that road.

Light timing has got to be really complicated, so the approach seems like it couldn’t work everywhere, but where it can be implemented, it seems like a no brainer.

Sumatra in general is pretty polarizing. Sumatran coffee is usually wet hulled. Basically, instead of drying beans with the parchment on, which protects the bean from oxygen, they remove the parchment while the bean is still wet. This lets them dry the coffee quicker, but it oxidizes.

It’s almost like a pu’er tea compared to regular black tea.

In a similar vein is monsooned coffee from Malabar (southwest india) where it’s exposed to rains for a while after drying. I probably won’t like it, but I want to try it.

Parmesan, in particular, is a really hard cheese to emulsify, mainly just cause it’s dry. “Traditional” Alfredo (as in from the original restaurant that gave it it’s name), was made with young parmesan. To be parmesan (well, Parmigiano Reggiano), it has to be aged at least 12 months, but at least where I live, it’s usually sold aged at least 24 months. This means drier, and even more difficult to emulsify.

If you can get really young parm, use that, and also make sure to grate it really finely. I often get lazy and grate it on my box grater, and it won’t work well. It only works well if I use a microplane.

If you care about traditional ingredients, but not methodology, you can pull some pasta water off to the side, and keep it hot, but not boiling, and stir in the parmesan bit by bit. It helps greatly if you add sodium citrate to the water before adding the cheese. After the cheese has turned into a sauce, you can throw in some butter.

Parmesan doesnt really “melt” since it is too low moisture. To make a sauce, you are basically trying to dissolve the proteins into a liquid, which takes some time, and you can’t rush it by cranking up the heat.

Not exactly. The specific heat of ice is about half of the specific heat of water.

So 6 tonnes of urine at 37°C would take 12 tonnes of ice from -37°C to 0°C.

That’s still ice, though, and it takes way more energy to thaw ice that to warm ice from -37 to 0.

Actually, I’ll just do the math.

6 Mg piss * 37°C * 4.18 J/g°C = 929 MJ

Let’s say ambient ice temp is -20°C.

20°C * 2.05 J/g°C * X + 333.55 J/g * X = 929 MJ

X ~2.5 tonnes of ice melted.

Not too bad. I suspect the change in albedo is the real problem.

Good article. He keeps focus on the transit itself, which is certainly a stylistic choice, but I can’t help but mention that there are a couple things I’d add to an article like this.

1. Transit can obviously be expensive, but even expensive transit is monumentally cheaper than roads. The example of the Toronto subway expansion serving 61k people for $344m works out to $5,639 per person. In this comment, I calculated the cost per person for roads in a random rural county at $432,000 per person.

2. He lightly touches on this, but often a huge driver for cost is the automatic assumption that transit cannot touch an existing right-of-way being used by car traffic. If you start with the assumption that you can’t just take a couple lanes away from a road to build something at grade, you’ve likely already upped the cost by an order of magnitude. The cost of the decision to preserve car travel lanes should not be considered a cost of the transit project, it’s a cost of the personal automobile project.

In addition to what others people have mentioned (studies showing legitimate benefits to increased protein, greater need to ensure adequate protein intake for those with artificially reduced appetite, and just general dude-bro carnivore keto fads), a huge thing that I haven’t seen mentioned in this thread is the massive dairy surplus.

Very few people drink milk as a beverage compared to 15 years ago, so the dairy industry (with the aid of the government) is trying to get as many alternative uses for dairy going as possible.

Like OP said, definitely whatever specific ethnic markets might be around. I go to an east Asian grocery store, an Indian store, a Latino store, and a Turkish store.

Some spices are literally repackaged by the grocery store into ziploc bags, and some are brand names in alphabets I dont know, but here are some brand names to search:

Laxmi, Suraj, Roshni, and Wise Wife for Indian spices

Badia and La Fiesta for Latino spices and peppers.

Sadaf for middle eastern/Mediterranean.

East Asian brands (at least that I have) appear to be less dominated by a few players, and they appear to be the ones that aren’t using the Latin alphabet.

It’s all probably stuff you can get on Amazon, though obviously, id avoid that if you can. If you dont have any good stores where you live, spices aren’t a bad thing to bring home from a vacation.

Last thing I’ll mention is to avoid any sketchy seeming brands selling preground spices that are red/orange/yellow. Think spices like sumac, cinnamon, saffron(which you shouldn’t buy ground anyway). Bad suppliers will occasionally dose those with lead oxides to make the color more vibrant.