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.
I love the "invasive species" analogy, but it's just colorful BS.
> 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.
Those are the ugliest monitors I've ever seen. I thought all monitors were basically boring rectangles. No, apparently there are monitors with weird designs on them and shrouds.
> “It was more happenstance than actual foresight that those companies would end up getting worse,” said Keith Gangl, portfolio manager for Gradient Investments
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.
I decided about two years ago try to make a lot of pizza and see how good I could get. I live in a small apartment with a gas oven. When I started, I would make them on a regular baking pan with the oven set to 400°. They were terrible, but it was fun. At some point, my wife jammed a rectangular grilling stone (from Amazon) into our broiler. That made more of a difference than anything. If your broiler is in the main compartment of your oven, then it's a lot easier: get a stone and put it on the highest rack.
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).
I was also thrown off by the "the HN mobile web app" and thought it was official. I came to the comments to say, "could you please set the viewport on the regular website and save me the need for an app?", which I still want to say, but not to a third-party developer.
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.