Here are the lilies in full bloom, shown with Jackie admiring them.
The penultimate lily of summer.
For a couple of weeks we had dozens of lilies each day. For a while Jackie would count them. Then she decided that it would really be more respectful to great each one by name, so she started doing that. (Fortunately, they’re all named Lily, so it was pretty easy.)
We can see one more bud, so we’re expecting one more lily tomorrow or the next day, but then they’ll be done until next summer, I guess.
Seabreeze with two-thirds regular vodka, one-third cucumber vodka makes a sea-cucumber breeze. Jackie likes it.
Jackie: Walking from the study into the bedroom, I passed through a spot where it was actually cool.
Me: That’s because all the cools were heading for the staircase to go downstairs. It’s what they do.
Jackie: “It’s what they do.” That explains it.
On Oliver Sacks: his writing process, how he used notebooks, and his views on creativity. Via Field Notes.
Where making is driven by association and memory, birthing “needs ‘incubation’” and is marked by intuition. But before we hasten to assume that he valued the latter type of creative work more highly than the former, he lists Darwin as an example of a writer who makes and Rilke as one who births, which strongly suggests that he saw the two not as a hierarchy but as distinct, complementary forms of creative work — Darwin was, after all, one of Dr. Sacks’s great heroes.
I am daunted by stuff like this recent article in Paleo Magazine: Does Coconut Oil Really Cause Heart Attacks? which makes the case that polyunsaturated vegetable oil is dangerous stuff to eat, and that the statistical associations that seemed to suggest that it was safer than saturated fat were an artifact of other dietary changes going on at the same time that the public was being pushed to switch to vegetable oils:
Though saturated-fat-intake data used in these trials are absent from most of the publications, historical data do show that the average person’s diet was higher in margarine and shortening than it was in butter, lard, and tallow. One must consider that most, or possibly all, of the 1970s-era studies showing a supposed benefit of adding PUFAs are actually evidencing the benefit of cutting out trans fat.
It is annoying that the research studies done to date do not seem to have been constructed to resolve this question, leaving us stuck trying to figure out statistical correlations and hypothesize about cause and effect based on how different fatty acids are metabolized in the body.
Lacking the skills with either statistics on the one hand and biochemistry on the other, I can’t figure this out for myself. And yet, it is literally a matter of life or death.
However, there is another way to get at the question, the strategy suggested by Michael Pollan in In Defense of Food. There are many traditional diets that have been eaten all over the world by millions of people for thousands of years, and the people who have eaten them have thrived.
There are also diets that were eaten by people who did not thrive—the standard American diet for one, but also many others. (In particular, it seems that many early agricultural societies go through a period when agriculture starts producing enough calories through a single staple crop to push the population high enough that it’s not possible to get the full range of necessary nutrients from other available foods. In the archeological record you see people shrinking and signs of various degenerative diseases not present in other populations.)
By looking at the vast range of diets that lead to thriving, I am convinced that it’s not that hard to eat a healthy diet, and that simply going for whole foods gets one most of the way there.
I am convinced enough that, despite being a picky eater from way back, I have been expanding the range of things I eat more and more, trying to add whole foods and delete processed foods. I give a nod to paleo eating—speculating about what cavemen ate and how they prepared it is at least fun and may even offer some useful guidance on how to eat, especially for people who have dietary issues that they’ve been unable to resolve with simpler strategies—but I have not given up dairy or grains or legumes.
Trying to eat whole foods has significantly increased the amount of saturated fat in my diet. I just about don’t use polyunsaturated vegetable oil in my own cooking—it is, after all, a quintessentially processed food—and I eat very little food cooked by other people (except Jackie).
I suppose the fats I do eat and cook with—olive oil, butter, and lard—are all “processed,” but those processes (pressing, churning, rendering) are processes that people have been using for a very long time indeed. The number of people who have eaten those fats and thrived over the past 5000 years (that we know of, and probably a multiple of that in fact) is large enough to give me some confidence that these foods are safe to eat.
So far that’s the best I’ve been able to come up with.
Starting with sedentary mice aged about 65 in mouse-years, half were put on a program of high-intensity interval training:
the interval-trained mice seemed in many ways younger than they had been at the start. In particular, they were stronger; when pulled backward gently by researchers, they would cling to a bar longer than at the start of the study. They also had greater endurance capacity, as well as more muscle mass in their hind legs than the sedentary animals, and they scampered faster. Few now were frail.
Me (talking about putting sauce on pizza crust): And when I say spreadulated, I actually mean spreadificated.
Overnight lows in St. Croix look to range from 75 to 78. I don’t know if I can pack to handle wild swings like that. How many different weights of t-shirt can they expect me to fit into my carry-on?
Yes! I too have exactly this problem. Not with my mom, because she doesn’t do Facebook, but still…
Dear Facebook Engineering: Could you fix this algorithm problem please?