Pronounced MAD-rid.
69 karma · joined March 8, 2012
They say all residential stoves in the US emit GHG equivalent to 500,000 cars.
There are 276 million cars in the US. So, this problem is about 1/500 of the car problem. If you eliminated all stoves today (eliminate, not replace with induction), you would make an impact equivalent to reducing driving by 0.2%.
Of course it only applies to new construction. If it disincentivizes construction, that's widely considered a feature, not a bug. California is the Land of Unintended Consequences.
God, what a douche.
> This follows two decades in which Walmart’s super-charged growth left small-town retail in shambles. By building massive, oversized supercenters in larger towns, Walmart found it could attract customers from a wide radius. Smaller towns in the vicinity often suffered the brunt of its impact as their Main Street retailers weakened and, in many cases, closed. > Today the dollar chains are capitalizing on these conditions, much like an invasive species advancing on a compromised ecosystem.
Shouldn't it be harder to open a dollar store now that there's both an independent grocer and a Walmart? Who knows? Without facts, it's just whatever narrative supports the author's worldview.
I do believe in food deserts. But the simpler explanation is that fresh produce is more expensive than processed food, and stores specializing in expensive things don't do well in poor areas.
Remember those guys last year who would drive around buying up all the masks, selling them online for 10x? You don't know why everybody hated them? This is why:
The original seller has a reputation to protect and doesn't want to be seen as taking advantage. Maybe it's a musician who would rather sell to kids who are willing to wait in line than to whoever has the most money. Maybe a pharmacy selling masks in 2020. The arbitrage opportunity is for somebody with no reputation or scruples, who chooses to see themselves as just an Angel of the Free Market. To everyone else, he's a jerk.
Sounds like sour grapes to me. I imagine this is the line this guy is feeding all his investors when they ask why they're paying him 1% and getting beat by the S&P.
The next big leap forward was reading Jeff Varasano and learning the basics of hydration. Turns out I was in the 45-50% range. I just needed to get that into the 62% or 65% range or whatever he says. It's counterintuitive because it's so hard to knead at that hydration, but it cooks beautifully.
I've started doing a long, cold rise like he recommends. I don't know how much difference it makes. I can't really taste a difference. But I do appreciate the goal of avoiding big bubbles.
I'd love to play with different yeasts next, but I keep killing my starters. Jeff has some good thoughts on starters. I like his recommendation to buy a known starter rather than relying on whatever is in your environment. I like the focus on predictability and reproducibility. But I think most people do wild yeast with good results. I think the Tartine book is also a good resource for the starter (and for a lot of things).
But really, that looks great. Love the attention to detail! I like mobile web approaches a lot. And getting that native look and feel seems to be a big reason (sometimes unspoken) why clients don't want to use the browser. Nice to see some effort put into breaking down that barrier.