I’ve never been someone who can eat the same thing multiple days in a row, so i can’t do the “standard” approach of making proportioned meals. I also can’t just eat food I’ve heated back up in the microwave for every meal.

In a perfect week, I’ll make some bread, some rice, a soup/stew, a sauce of some sort, etc. I also make a lot of yogurt and ricotta-type cheese (from milk, not whey), because milk is heavily subsidized where I live.

I basically just try to have different things I can combine in different orders, and typically I’m leaving some part of the process to still be done each night (roasting veggies, boiling pasta, stir frying something, etc).

No one is accidentally buying ‘sparkling protein’

Obviously, true Hamburgers can only be made from humans born and raised within the Hamburg city limits.

If you see “plant burger” and you are misled to think that it must be made of beef, that says a lot more about you than the manufacturer.

Roads.

https://www.fhwa.dot.gov/policy/23cpr/appendixa.cfm

Roads have an unbelievable cost when you really start to put the numbers together. A lane mile of a new interstate on rolling terrain costs 6.2 million in 2025 $. Keep in mind that is only a lane mile, so for 2 lanes in each direction, it’s $25 million per mile. Multiply that by the 49k miles of interstate, and you have a (super rough) estimate cost of 1.2 trillion to construct it today. Even resurfacing those roads is ~1/10 the cost, which is still a lot of money.

Ignoring interstates and looking at really run of the mill arterial is still staggering.

Picking a random square farming county, McPherson county, KS is an easy example. It is 30 miles by 30 miles, with a paved arterial every mile (ignoring towns). Thats 3600 lane miles. At $3.6 million per lane mile, that’s ~$13 billion to costruct the roads in a county with a population of 30,000, or $432,000 per person.

They literally did that with Facebook. Yeah, plenty of people left, but it worked.

Yeah, this is definitely a more normal use of the word.

Not like a synonym for “mildly disagreed with”.

I really need to just put a filter on all of my feeds for the word “slam”. Unless there is any actual slamming going on, of course.

That’s really a feature to them, not a bug.

I, personally, have grown muscle tissue in a laboratory environment, so I know what it takes to actually grow muscle tissue. What I’m not familiar with is what the lab-grown meat industry practices are, but I just looked into it briefly.

There are 2 companies currently with approval to sell a lab-grown meat product in the US: Upside Foods and Good Meat.

Both sell chicken. Upside Food’s process is outlined in their FDA submission. They specifically state: “several media protein components (e.g., bovine serum albumin, growth factors) are required for sustaining cell viability and growth during the culture process” i.e., they rely on albumin from cattle like I suspected.

Unfortunately, since the “creation of chicken cells” is FDA regulated, but “production of chicken meat” is USDA regulated, that document doesn’t actually go into detail on how the cells are turned into the final product. This Wired article, however, says that they are basically just laying out sheets of the cells, and then manually stacking them to give some structure, which is not a scalable solution. Also, it seems like they are somewhat falling apart as a company not that they are running out of VC money. It looks like they are also trying to pivot into producing some sort of primarily plant based sausage with a little chicken cells thrown in. I’m assuming that’s a last gasp to produce something profitable.

Good Meats, on the other hand, I can’t find as much information on. The equivalent FDA document is on the other side of a link that seems broken. According to what they publish on their site, they are essentially vat growing cells, straining them off, and then extruding them into a shape.

In both cases, I don’t think it’s accurate to call the product “meat” since the cells will not have the structure of muscle cells (long strands), and there isn’t any tissue organization or adhesion to an extracellular matrix. It’s more of a pate even though they called a fillet.

The ecological footprint of both of the companies is greater than just conventional chicken production. I know this because both websites try really carefully to make it seem like they are better, but they can’t say that they are.

Upside foods phrases all of their claims as “what if we could do x, y, and z?” Rather than saying that they can do it. Good Meats similarly has an FAQ of “is it better than conventional?” and their response is “we believe it will be”.

A little while after we happen to contaminate said planet with extremophiles accidentally brought aboard our probe/lander

Like Einstein adding the cosmological constant to his equations because he initially couldn’t conceive of the universe expanding, and the equations wouldn’t work otherwise.

In addition to selective breeding like others have mentioned, supply chain logistics have gotten much more advanced over the years. You can get many fruits right at the peak of ripeness year round due to sourcing and better storage methodologies.

Science has also gotten better at giving plants what they need to grow successfully, so almost all agricultural products are much larger than they would have been 50 years ago. If you take an apple tree from an orchard, and stick it in a random person’s back yard and neglect it, it will have way smaller fruit. Irrigation, fertilization, etc, allow things to grow bigger, but the parts needed for the actual reproduction don’t really grow much, so that extra energy just ends up producing fruit that’s more “watered down”.

In a grain, for example, theres 3 parts: germ, bran, and endosperm. The germ is the little start of the seedlings, and it contains protein, minerals, and fats. The bran is the other coating that has fiber, protein, and minerals. The endosperm is mostly just carbs. In modern grain, the endosperm takes up a much larger percentage of the grain than in older varieties (and non-fertilized/irrigated/weeded/pest controlled fields)

And poison ivy more powerful

I’m very much not up-to-date on the lab grown meat industry (so take this with a grain of salt), but I have done cell culture.

There’s a reason most scifi with food grown in vats references bacteria, yeast, and algae. Single celled organisms have to be relatively self sufficient. You can grow more yeast/bacteria by feeding plain sugar to it. There are other nutrients eventually needed, but they can be given in simple forms (e.g., oxygen, inorganic salts, etc.) that you can isolate or create through simple chemistry alone.

Vertebrate cells are part of a highly complex system where they require sugars/salts/etc, but also growth factors, antibodies, and a whole host of other proteins, fats, steroids, etc. Some of those can be created in a lab with chemistry or special bacteria/yeast, but for the most part, scientists use fetal bovine serum. It’s a byproduct of slaughtering pregnant cattle, and it contains a lot of those things that are just too hard to create otherwise.

Cells also need to be given the right niche do grow and differentiate into the target cell type, so muscle needs to exercise, arteries need pulsatile fluid flow, nerves need electrical signals, etc. Without an immune system, everything needs to be done in a sterile environment.

All of that adds up to an ecological footprint that’s extremely difficult to reduce below the natural product.

I think the main thing that’s happening is analogous to what’s happened with a lot of electronics over the past couple of decades. It seems like every electronic device runs off of a way more powerful computer than is necessary because it’s easier/cheaper to buy a million little computers and do a little programming than it is to have someone design a bespoke circuit, even if the bespoke circuits would be more resource efficient, robust, and repairable. Our dishwashers don’t need wifi, but if you are running them off a single board computer with wifi built in, why wouldn’t you figure out a way to advertise it?

Similarly, you have all sorts of tasks that can be done with way more computational efficiency (and trust and tweakability) if you have the know-how to set something bespoke up, but it’s easier to throw everything at an overpowered black box and call it a day.

The difference is that manufacturing costs for tiny computers can come down to be cheaper in price relative to a bespoke circuit, but anything that decreases the cost of computing will apply equally to an LLM and a less complex model. I just hope industry/government pushing isn’t enough to overcome what the “free market” should do. After all, car centric design (suburbia, etc) is way less efficient than train centric, but we still went there.

My work would be improved by the dumbest of dumb retrieval augmented models: a monkey with a thesaurus, ctrl+f, and a pile of my documents. Unfortunately, the best they can offer is a service where I send my personal documents into the ether and a new wetland is dried in my honor (or insert your ecological disaster metaphor of choice).

If there is a demand for a forensic capability, there’s someone willing to sell it to a police department (and a jury).

I can’t stand the amount of times my phone tries to force apostrophes into places that don’t need them. So many plurals that should just end in " s " become " 's ". “Were” also gets changed to “we’re” despite it not making any sense in context.

Also, separate issue, but it seems like autocorrect can almost never comprehend the possibility that I hit the wrong button for the first letter of a word.

Agreed. Sometimes, a sentence that ends with a preposition sounds weird. Oftentimes, a sentence that has been completely rearranged to not end in a preposition sounds weird.

Not only is it fine, but it’s the most common (and i would say most correct) way to write scientific papers.

The tone of scientific papers is usually supposed to focus on the science, not the scientist, so you have “reagent A was mixed with reagent B”, not “I mixed reagent A and reagent B”.

An added bonus is that it prevents having to assign credit to each and every step of a procedure, which would be distracting. E.G., “Alice added 200 ml water to the flask while Bob weighed out 5 g of sodium hydroxide and added it to the flask”.

Yeah, it’s really frustrating when someone with higher body fat that floats like a cork tries to tell you how to do it.

Technique can’t overcome density. I will say that I got slightly better at it after learning to SCUBA dive (or maybe I just got fatter). In scuba, you move up and down in the water column by adjusting the range of your breathing. You basically try to get your neutrally boyant setpoint at 50% lung capacity. To go down, you try to control your breathing from 0-50% and to go up, you breathe from 50-100%. It made me slightly better at keeping my lungs really topped up with air.

To float, I basically have to hold my lungs at max capacity, and then exhale-inhale as fast as possible, which is unnatural and takes concentration. I usually have to use my arms for a little bit of upward thrust through that breath.

There’s no lungs in my legs, so those will sink no matter what. People claim you can “use your core” or some other BS to keep your legs afloat, but the fact of the matter is that if your upper body is positively buoyant and your lower body is negatively buoyant, there will be a rotational moment pulling your legs down, and it can only be counteracted by external application of force (i.e., kicking your feet). I can either float on my back with a mild amount of kicking, or i can do like a face-in-water deadman float, and just pull my head out of the water occasionally to quickly breathe.