27 karma · joined May 24, 2016
And that's why I don't try 1500 or 3000m distances. They are just really, really fast and unbelievably painful. A few times a year I might do a 3K as fast as I can, and I dread it. Maintaining a near sprint pace for 10-12 minutes is just crazy hard.
Also, almost every time I get some kind of injury it's because I'm doing a high intensity (fast) run.
But on my slow days I think. And it's wonderful. I don't know how many problems I've solved during my runs, but it's a lot. Something about getting outside and moving somehow unties knots in my thinking. And if I don't have a problem to solve I might review some recent stuff I've been studying. I might for example pretend I'm doing a presentation on the topic. Since I'm out there and can't write anything down I have to repeat everything in my head, and that repetition makes it stick. (Works if I'm preparing an actual presentation too!)
Because of this I usually try to go running after 1-2 hours of work. This way when I go running I usually have some material fresh in my mind. Working from home is obviously a big advantage.
I stopped running when I got my current job because there was so much work I wanted to do and didn't think I had the time. Huge mistake. I started running again in August and have been keeping it up since then, and my work has improved a lot.
This probably doesn't work for everyone, but it's an experience worth searching out!
What makes using something like dbt palatable is that there really aren't any good alternatives in this space. dbt does have some strengths that are worth looking to, such as the extra tooling you get by using their IDE, the generated docs, their ideas about a metrics layer.
I think that for PRQL to be really useful it needs to extend beyond just the syntax and really make writing these data pipelines much easier. The syntax of the SQL isn't the worst part of it. But I think there's a big potential market here.
I suspect the reason people don't buy this argument is that they don't truly believe global warming is as bad as they say. We have a history of solving problems in the past, so we'll solve this one too. There's no need to panic.
My understanding is that it really doesn't matter where you get the culture from. It takes a couple of weeks to get a starter started so if you want to get into sourdough baking I'd recommend just buying one if you can get one from anywhere else.
(I created my own mostly out of curiosity, it's fun, but it takes a couple of weeks)
I often hear about how for example the sourdough bread in San Francisco is special and that this has something to do with the culture. I don't think this is the case. My understanding is that you tweak the taste using temperature and proofing time (and flour mix, obviously). Personally I don't want my bread to be sour, so I generally feed the culture frequently and proof the dough at around 27C. If you lower the temperature and proof for longer you get a more sour tasting bread.
If you just want to make a tastier bread then simply using very small amounts of baker's yeast and a long proofing time (at low temperature) will get you very far. It takes time to develop the flavours and the main reason the store bought bread is so bad is simply that it's produced so quickly.
Oh and I can also recommend the dutch oven trick, with sourdough or not, it really is a very simple way to make great bread at home.