My plumber has a beach house. Just saying.
Toren Reesman knew from a young age that he and his brothers were expected to attend college and obtain a high level degree. As the children of a radiologist—a profession that requires 12 years of schooling—his father made clear what he wanted for his boys: “Keep your grades up, get into a good college, get a good degree,” as Reesman recalls it. Of the four Reesman children, one brother has followed this path so far, going to school for dentistry. Reesman attempted to meet this expectation as well. He enrolled in college after graduating high school. With his good grades, he got into West Virginia University—but he began his freshman year with dread. He had spent his summers in high school working for his pastor at a custom cabinetry company. He looked forward each year to honing his woodworking skills and took joy in creating beautiful things. Schooling did not excite him in the same way. After his first year of college he decided not to return.
He says pursuing custom woodworking as his lifelong trade was disappointing to his father, but Reesman stood firm in his decision, and became a cabinetmaker. He says his father is now proud and supportive, but breaking with family expectations in order to pursue his passion was a difficult choice for Reesman—one that many young people are facing in the changing job market.
Source: Choosing Trade School Over College – The Atlantic
Interesting analysis of Russian reaction to SpaceX’s successful docking and return of it’s CrewDragon spacecraft.
One of the big questions surrounding the first launch of SpaceX’s Crew Dragon spacecraft was how the Russians would react. They have held considerable sway in the International Space Station partnership by controlling access to the orbiting laboratory since the 2011 retirement of NASA’s Space Shuttle. So far, the Russian response has been one of throwing small bits of shade here and there but trying not to be too obvious about it.
On Sunday, when SpaceX’s Dragon spacecraft docked with the International Space Station, the Russian space corporation sequestered cosmonaut Oleg Kononenko in the Russian segment of the station. This was, Roscosmos said, so that Kononenko could take emergency action in case the Dragon became uncontrollable and crashed into the space station.
After the successful docking, Roscosmos tweeted a Russian language congratulation to NASA, but underscored the fact “that flight safety must be above reproach.” An hour later it published a rare tweet in English, sending “its sincere compliments to the colleagues from NASA,” but without the emphasis on vehicle safety. Neither tweet mentioned SpaceX. (Later, Roscosmos said NASA ordered the ship and, therefore, deserved the congratulations.)
Source: Russia’s passive-aggressive reaction to SpaceX may mask a deeper truth | Ars Technica
China’s refusal to accept American recycling could lead to a drastic change in consumer habits. Perhaps we will finally have a discussion about our throwaway society.
For decades, we were sending the bulk of our recycling to China—tons and tons of it, sent over on ships to be made into goods such as shoes and bags and new plastic products. But last year, the country restricted imports of certain recyclables, including mixed paper—magazines, office paper, junk mail—and most plastics. Waste-management companies across the country are telling towns, cities, and counties that there is no longer a market for their recycling. These municipalities have two choices: pay much higher rates to get rid of recycling, or throw it all away.
Source: What Happens Now That China Won’t Take U.S. Recycling – The Atlantic
I was pondering the chemistry of stale bread the other day when I decided to see what science I could find on it. This excellent article popped up.
A fresh-baked loaf of bread is one of life’s great pleasures. The soft interior is open and airy, each bite yielding with just a touch of resistance. The exterior is all crust, a crisp and crackly delight contrasting in both texture and flavor. This balance is fleeting, though. Straight from the oven it’s at its best, but with every minute that passes, that loaf moves one step further toward crouton, hard-tack, and hockey puck. Why must nature be so cruel? Why does all bread go stale?
It’s tempting to believe that stale bread is simply dry bread and that efforts to keep it moist can stave off this sad fate. The real culprit, though, is a subtle chemical change that alters the food’s structure on a molecular level. This process—called starch retrogradation—turns bread’s texture leathery and gritty, and it makes the loaf taste dry (whether the moisture has really evaporated or not). Though this can’t be stopped completely, it can sometimes be slowed or reversed. Let’s look a little deeper.
Source: How to revive stale bread
Interesting commentary on Silicon Valley. I was there for a week earlier this winter and it’s kind of a weird place with a touch of Disneyland-like detachment.
I am privileged to live in Silicon Valley. I was born here, I grew up here, and now I work here as a product manager at Google. The weather is lovely, the crime rate is low, and the schools are well funded. The adults have cushy jobs and the kids have endless resources. People feast on $15 sushirritos and $6 Blue Bottle coffees. The streets are filled with Teslas and self-driving cars.
It’s a place of opportunity. Many new graduates, myself included, are making six-figure salaries straight out of college, plus equity, bonuses, and benefits on top of that. I get unlimited free food at work?—?three full meals a day and as many snacks as I want in between. There’s a place to do laundry and get a haircut. There’s even a bowling alley and a bouldering wall.
This is Silicon Valley. Who wouldn’t want to live here?
Source: This Is Silicon Valley – OneZero