Don't buy stuff that is against your self-interest? Got it.
2,332 karma · joined May 4, 2020
Like the Tank Museum in Bovington.
Tokyo got this solved. https://www.youtube.com/watch?v=0KMYAEIXVzA
Do you want to live here? https://www.youtube.com/watch?v=r-TuGAHR78w
https://www.bloodinthemachine.com/p/ai-killed-my-job-transla...
https://www.abc.net.au/news/rural/2023-11-12/white-cockatoos...
https://euro-stack.com/blog/2025/3/schleswig-holstein-open-s...
https://www.youtube.com/watch?v=bMJaMy-0ChA
You can also wave to your neighbours passing by in their cars.
Having cars doesn't mean less bicycles ~ https://www.youtube.com/watch?v=9HdqTZs3vjU
It's a recent thing ~ https://www.youtube.com/watch?v=jN7mSXMruEo
Don’t Eat Before Reading This By Anthony Bourdain A New York chef spills some trade secrets.
Good food, good eating, is all about blood and organs, cruelty and decay. It’s about sodium-loaded pork fat, stinky triple-cream cheeses, the tender thymus glands and distended livers of young animals. It’s about danger—risking the dark, bacterial forces of beef, chicken, cheese, and shellfish. Your first two hundred and seven Wellfleet oysters may transport you to a state of rapture, but your two hundred and eighth may send you to bed with the sweats, chills, and vomits. Gastronomy is the science of pain. Professional cooks belong to a secret society whose ancient rituals derive from the principles of stoicism in the face of humiliation, injury, fatigue, and the threat of illness. The members of a tight, well-greased kitchen staff are a lot like a submarine crew. Confined for most of their waking hours in hot, airless spaces, and ruled by despotic leaders, they often acquire the characteristics of the poor saps who were press-ganged into the royal navies of Napoleonic times— superstition, a contempt for outsiders, and a loyalty to no flag but their own. A good deal has changed since Orwell’s memoir of the months he spent as a dishwasher in “Down and Out in Paris and London.” Gas ranges and exhaust fans have gone a long way toward increasing the life span of the working culinarian. Nowadays, most aspiring cooks come into the business because they want to: they have chosen this life, studied for it. Today’s top chefs are like star athletes. They bounce from kitchen to kitchen—free agents in search of more money, more acclaim. I’ve been a chef in New York for more than ten years, and, for the decade before that, a dishwasher, a prep drone, a line cook, and a sous-chef. I came into the business when cooks still smoked on the line and wore headbands. A few years ago, I wasn’t surprised to hear rumors of a study of the nation’s prison population which reportedly found that the leading civilian occupation among inmates before they were put behind bars was “cook.” As most of us in the restaurant business know, there is a powerful strain of criminality in the industry, ranging from the dope-dealing busboy with beeper and cell phone to the restaurant owner who has two sets of accounting books. In fact, it was the unsavory side of professional cooking that attracted me to it in the first place. In the early seventies, I dropped out of college and transferred to the Culinary Institute of America. I wanted it all: the cuts and burns on hands and wrists, the ghoulish kitchen humor, the free food, the pilfered booze, the camaraderie that flourished within rigid order and nerve-shattering chaos. I would climb the chain of command from mal carne (meaning “bad meat,” or “new guy”) to chefdom—doing whatever it took until I ran my own kitchen and had my own crew of cutthroats, the culinary equivalent of “The Wild Bunch.”
How Electricity Actually Works by Veritasium ~ https://www.youtube.com/watch?v=oI_X2cMHNe0
youtube.com/watch?v=Nl7aCUsWykg