August 1, 2022
Mohenjo
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Last month, Blake Chandlee, TikTok’s president of global business solutions, was asked if he was concerned about competition from existing social-media networks like Facebook. Chandlee, who spent more than twelve years at Mark Zuckerberg’s company before moving to TikTok, dismissed the idea. “Facebook is a social platform. They’ve built all their algorithms based on the social graph,” he said, referring to the network of links to friends, family, and casual acquaintances that Facebook users painstakingly assemble over time. “We are an entertainment platform. The difference is significant.” Chandlee appeared to be responding to recent moves made by Facebook. Last year, the company integrated a TikTok-style short-video format called Reels directly into its main app. Then, in an internal memo sent this spring, Tom Alison, a senior executive at the social-media giant, announced a plan to modify the platform’s news feed to focus more on these short videos, tweaking the algorithm to display the most engaging content, even if these selections are “unconnected” to accounts that a user has friended or followed. Facebook, it seems, is moving away from its traditional focus on text and images, spread among people who know one another, to instead adopt TikTok’s emphasis on pure distraction. This shift is not surprising given TikTok’s phenomenal popularity, but it’s also shortsighted: platforms like Facebook could be doomed if they fail to maintain the social graphs upon which they built their kingdoms.
To understand Facebook’s current danger, it helps to better understand its original success. In the spring of 2004, when my college friends signed up for TheFacebook.com, as it was then called, they did so because other people they knew were signing up as well. (One of the platform’s early killer features was the ability to check the “relationship status” of classmates.) By the end of 2006, the year in which Facebook opened to the general public, the service had already gathered twelve million active users. At that point, network-effect advantages made it hard for a competitor to emerge; two years later, when Facebook hit a hundred million active users, competition became all but impossible. Why would you join a new network dedicated to connection with people you know if everyone you knew was already on Facebook?
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Illustration by Tim Enthoven
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August 1, 2022
Mohenjo
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Cauliflower is great for grilling. Its sturdy structure and ability to absorb sauce and spice make it a natural choice for a main grilled vegetarian dish. The problem is, we have recently been asking too much of cauliflower. It is now our flour, our rice, our chicken, and our steak, and its overexposure mostly leads to groans among both vegetarians and anyone who would like to introduce a second vegetable into their system.
“Whenever I do an offsite event, the cop-out dish is cauliflower for vegetarians,” says Greg Baxtrom, chef and owner of Olmsted, Patti Ann’s, and Maison Yaki in Brooklyn. “There’s, like, four courses of some poor vegetarian getting cauliflower for everything.” So for your summer grilling plans, it’s time to look for flavor where no one wants it. It’s time to grill weird, unpopular root vegetables.
Baxtrom says his favorite vegetables to grill are things like kohlrabi, turnip, and rutabaga. “They’re usually pretty cheap because nobody wants them,” he says. They work because, like cauliflower and so many other vegetables, they are all members of the brassica family. They are sturdy and can easily take on the flavors of whatever you use to season them. But they also each have distinct flavors and textures. Rutabaga is both sweet and bitter, with a somewhat creamy texture. Kohlrabi is crunchy and zesty. Turnips and parsnips are like nuttier and earthier potatoes. And of course, there’s the ever-popular sweet potato, which you should freeze before you bake and grill.
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Niki Waters/Eater
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August 1, 2022
Mohenjo
Crime, Food For Thought, Human Interest, Medical, missed News, Political, Science, sports, Technical
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July 31, 2022
Mohenjo
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This is one of those recipes that grab me by the name alone, and I hope it does the same for you: Grilled Corn With Peanut Sauce. I adore the former, and I adore the latter, so put the two together, and I’m in heaven.
Cookbook author Rukmini Iyer writes that she got the idea from Indonesian gado-gado — particularly its sauce based on peanut butter, coconut milk and chiles. “It occurred to me that the dressing, slightly adapted, would work beautifully with grilled corn on the cob — and, joy, it did!” she writes in her latest book, “The Green Barbecue.”
A heavily dressed corn on the cob always reminds me of the Mexican staple esquites, a.k.a. elote, but in this case, the flavors are distinctly Southeast Asian. It could hardly be easier: After chopping ginger and chile, you whisk together the sauce, grill the corn, and spoon the sauce over the cobs before serving (or let guests do it themselves).
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(Tom McCorkle for The Washington Post/Food styling by Gina Nistico for The Washington Post)
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July 31, 2022
Mohenjo
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As restaurants and bars slowly open back up and group outings have returned, I, Jazmín Aguilera, find myself wondering how it is that we as a society have lived through a deadly pandemic and reorganized our whole way of life — and have yet to definitively decide on what’s acceptable etiquette for splitting a dinner check.
Of course, that’s not for the lack of options available. There are countless tools and resources for money transfers or bill sharing, and very little resistance to incorporating Venmo or cash apps into our social lives. But those tools come into play after a group has decided on how to settle up.
Despite how easy it is to pay for your share, the social nuances of deciding how the check will be split are not so easy to sort out. Some folks want to pay for themselves only. Other folks don’t mind an even split to make the server’s life a little easier. Others prefer the most chaotic option: Oh, don’t worry about it. You just get the next one.
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Sol Cotti for NPR
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https://www.npr.org/2021/12/02/1060996322/how-to-talk-about-money-privilege?utm_source=pocket_collection_story
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July 30, 2022
Mohenjo
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Summer is America’s season of pleasure—long weekends, refreshing swims, cold drinks—and the annual coronation of grilling as the seasonal king of cooking methods. It doesn’t feel like summer has truly arrived until you’re outside and your backyard is filled with the heady smoke of a grill. While you might already know your way around a grill, there are plenty of ways to make this outdoor cooking season your best yet. We tapped lifelong griller Bill Briand, a three-time James Beard nominee and the executive chef at Playa at Sportsman Marina and Fisher’s at Orange Beach Marina, for his top grilling secrets.
Grill and grill often
Whatever your favorite kind of grill is, Briand says, cook on it as much as you can while the weather holds out. The more comfortable you are with the grill, the more possibilities you can explore with this method of cooking. “I pretty much grill every night that I’m not cooking in the restaurant,” he says. For grilling novices (or experienced grillers looking for even more delicious and consistent results), Char-Broil TRU-Infrared cooking technology creates the closest thing to no-fail grilling. The magic lies just below the grates: a steel emitter plate retains the natural infrared heat of the flames and radiates that heat back to your food, yielding tastier, juicier meat, fish, vegetables, you name it.
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Grilled chicken breasts mean it’s summertime. Photo by Char-Broil
Grill Often
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July 30, 2022
Mohenjo
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“Grief is a force of energy that cannot be controlled or predicted,” Elizabeth Gilbert reflected in the wake of losing the love of her life. “Grief does not obey your plans or your wishes. Grief will do whatever it wants to you, whenever it wants to. In that regard, Grief has a lot in common with Love.”
Like love, grief swells into an entire inner universe that comes to color the whole of the outside world. Like love — that rapturous raw material for most of the songs and poems and paintings our species has produced — grief lives itself through the grieving and can’t but speak its truth. Unlike love,our culture meets the voice of grief with an alloy of disquiet and denial. We want to make the sadness go away, to lift the sorrowing heart out of its sorrow immediately. Often, we mistake for personal failure our inability to salve another’s grief or mistake for their failure the inability to snap out of it on the timeline of our wishes.
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Art by Valerio Vidali from The Shadow Elephant by Nadine Robert — a subtle meditation on what it actually takes to unblue our sorrows.
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July 30, 2022
Mohenjo
Crime, Food For Thought, Human Interest, Medical, missed News, Political, Science, Technical
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July 29, 2022
Mohenjo
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Burundi wants Germany and Belgium to pay €36 billion ($42.6 billion) in reparations for colonial rule, media reports published on Sunday said.
The country’s senate has put together a panel of experts to assess the damage done during colonialism and advise on the cost of damages, according to Radio France International.
The broadcaster said that once the amount has been decided, Burundi plans to send these recommendations to the German and Belgium governments.
The country also intends to demand the European countries return stolen historical artifacts and archive material.
From 1890, Germany colonized Burundi, which became part of German East Africa. After WWI, the country was ruled by Belgium, until it gained its independence in 1962.
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Dancers celebrate Burundi’s independence from Belgium in 1962
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July 29, 2022
Mohenjo
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With only 24 hours in a day, most of which are spent working and sleeping, it’s easy to feel as though free time is your most scarce resource. After factoring in everyday chores like grocery shopping, laundry, and cleaning your space, there’s hardly any time left for connecting with loved ones—and doing so is a key component of living a long, well life. The good news is it’s possible to connect while still ticking items off your person-chore list. Cue: errand dates.
Recently, my friends and I started going on these errand dates, which basically just involves hanging out while we tackle items on our respective to-do lists. In the last three months, I’ve gone on close to 10 errand dates with my best friend, my roommate, and my sister. I’ve gone on an errand date to get groceries, another for a car wash, one to shop for furniture, and another to the gym. And I’m a big fan.
“When you’re bringing your friends into things that you have to do already, it’s a way to fit people into your schedule and not feel more overwhelmed and time impoverished, and also connect with your friend and show them that you’re invested in them,” says psychologist and friendship expert Marisa Franco, Ph.D.
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Photo: Getty Images / Tom Werner
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