How do you like the MPK Mini? How long have you had it and how has it held up to your usage?

I completely agree with everything you said, both in this response and your response to Scrubbles. I also appreciate your long-form responses in both.

This is, however, the system in which we live. There is no ethical consumption under capitalism. Choosing to pay cash for big ticket items, real estate, and durable goods when other accounts/portfolios earn more interest than the financing… that’s just throwing money away. If your laddered certificates accounts earn >3.5% and you can get 0% or 1% automobile financing (and you need a vehicle where you live), I don’t think anyone would choose to burn that much liquidity.

You really haven’t ‘bought’ your home untill you’ve fully paid off the mortgage, untill then you’re more or less doing a complex rent-to-own from the bank.

Agreed. My options where I live are primarily rent or mortgage; there are intentional communities with equitable arrangements, but the waitlist is 5 to 10 years. And with rents here going up at about 8% to 12% per year, I chose the 3.7% mortgage. FWIW, most home sales in my area are industrial investors or second homes, which absolutely underscore your points regarding livability, financial violence, and <waving around> all this shit in which we live.

real estate is only a hedge against inflation in a society that is stratifying, becoming more inequitable

Again, fully agreed. Inflation is here. None of us are going to wish away inflation or predatory lending, because primate brain and “they” have our number. If one has interest rate arbitrage available, using it prudently leaves more disposable income, and therefore more time to strive for more equitable systems. For example, I am the treasurer for my regional timebank, and among my offered services are financial literacy, budgeting, and household bookkeeping. This won’t surprise you at all: it’s my most used offer (>100 hours used) and the number of people lacking these skills… it’s almost like this system is designed for a certain scope and scale of financial ignorance.

This is a financially naive and reductionist take, approaching financial illiteracy. Applied correctly, financing allows you to preserve liquidity while still leaving funds in accounts with higher returns. Financing also provides a hedge against inflation, e.g. real estate.

Look y’all … “Crazy Cat Person” fails to be sensitive to my condition. I would prefer “Batshit Bonkers,” please and thank you.

My mother thinks US workers still get pensions if they stay at a company long enough. She also thinks that staying at one employer for decades is the key to higher pay, better benefits, and promotions. This is a constant, exhaustingly repetitive conversation with her every time I get recruited and poached by a company.

The original, the legend.

This is me too. All the same t-shirts, pants, shoes (four pairs go to the cobbler for repair while one remains in use), socks, underwear. Getting dressed in the morning is zero-thought and always comfortable. My daily kit always fits on my person and I never have to fumble for anything. Pants repairs are consistent since they all wear out exactly the same way. The cobbler loves my repairs because it’s the same patterns for four left and four right shoes (just one pattern flipped).

I am a founding board member and the treasurer for my regional timebank. I also have done custom software development and IT work for my county and city food bank. In the past, I was a founding board member and technology specialist for the local food co-op. I also used to own and operate a community bike shop where I performed free repairs for anyone who said they couldn’t afford it.

I prefer volunteer work that directly shores up my communities, promotes food security and social equity, connects local food producers to consumers as directly as possible, and empowers non-monetary exchange of labor and skills. For me, timebanks are the sweet spot for these goals. Everyone’s time is valued equally, and everyone has something to offer their communities on an as-able basis. More than that, a timebank promotes members to see all in their community as peers and neighbors despite any superficial differences.

So, like proper porn, you fully succeeded in capturing the shot from the sexy angle!

This is exactly the kind of statement that makes a lot of sense upon hearing it, but investigating it is tricky.

You’re just gonna tease us like that and not tell us what all you put in there? :D

Let’s not forget that it’s also the symbol for modulo operation. So many opportunities for ambiguity!

This exact thing happened in Portland OR in Inner SE, ~2010. It was a butcher shop if I recall correctly, covered by BikePortland, but now I can’t find a link. The bike lane was installed despite the owner’s best efforts. Sales went up, and he still went on record as continuing to oppose the bike lanes despite increased business. Mind-boggling.

I’m all about the gelatiny bits too! When I purchase whole animals, I have the butcher package up the tendons for me. I even buy any extra tendon they have. Braise or pressure cook then, and put them in soups and curries.

For the horror readers, it’s in “Books of Blood, Volume 2.”

Every Paolo Baciagalupi novel and the first two acts of almost every Cory Doctorow novel. “The Water Knife” by Baciagalupi is fictional near-future extrapolation on the excellent non-fiction “Cadillac Desert.” “Walkaway” and the Little Brother books by Doctorow cast a stark light on the nature of power, surveillance, and authoritarianism in Western society. It doesn’t take a lot of social imagination to see that’s exactly where we’re going.

Alec’s call to action was refreshing amid so many other outlets smoothing over current events.

The first section though… I’m all in on renewable energy and have been for 15 years. What blew me away was how much I internalized the “challenges” to solar. Propaganda is a hell of a drug. Even as aware and informed as I like to think I am, I still managed to drink the wrong Kool-Aid. The numbers in favor of solar were surprising, even for this true believer.

Your list of ingredients there quite carefully left out the entire ladle full of cane sugar. By volume it’s about one third of the sauce by way of how every takeaway place I’ve ever seen prepares it.

0_0 Yowza… even if it’s “just” a #1 ladle, that’s a shit-ton of the white stuff. The place where I worked used ~1.5tbsp of white sugar per pound of chicken thigh. I… almost want to try one of these recipes you mentioned just so that I can get dessert and dinner in one container. :D

I’m in Europe where restaurants and food are generally better regulated.

Ah, gotcha! That right there is an enormous game-changer, and I’m agree with everything you say here. The US food chain is straight-up toxic. You may know this already: the US allows food treatments that are outright banned in most other countries. My travels in Europe were a revelation; I can eat things over there that invariably sicken me here, most notably bread and raw eggs. I would probably dine out more too if I lived in Europe. :D

Totally fair and thank you for the elaboration.

Trying to learn by own practical experience in this day and age seems like a bit late to the party, though.

I’ll counter this point with: I think we’re in a golden age of home cooking. YouTube alone is a gold mine for technique development and refinement. That won’t do anything for your lack of interest though.

So tired of hearing this dumb fuck argument. Ordering food =/= fastfood.

Well that’s good, because I’m not talking about fast food; I don’t eat fast food. Ever. My point was about knowing what you’re putting into your body, knowing how it was sourced and prepped. Dining out is at least three layers of abstraction from that knowledge. I’ve spent a lot of time working in restaurants, including high end ones. Apart from zero-compromise, prix-fixe, tasting menu establishments, recipes are always built to a price point. More restaurants than not use Sysco, First Street, or other nasty industrial sourcing. Most restaurants source their meats directly or indirectly from IBP/Tyson because they cornered the market on meat at scale*. And that’s before factoring in time-saving shortcuts, like not washing produce and using Sysco bases. For just one example on the sourcing risks, at high end restaurant where I worked the pantry cooks had to wear gloves to receive and sort the produce because the pesticides and container treatment gave them rashes.

*IBP used to be a reliable, quality source despite being CAFO meats, and what I used in my own charcuterie business. After the acquisition by Tyson, shit went downhill almost overnight. I closed up operations because sourcing at that scale was no longer possible for me.

The amount of people that seem to think their little bit of homecooking can compete with professional chef’s is laughable.

A chef is a cost engineer and inventory manager. But I get your point: Sturgeon’s Law absolutely applies to most people’s kitchen results.