Thanks for sharing that! I confess dance is not really a medium I appreciate enough, but the music and filmography and overall sentiment were great. It reminds me of my favourite movie, Baraka.
If you havenât seen it, itâs a beautiful collection of global footage with music, and arguably more optimistic than I am. But it was from 1992 when things did seem a little more hopeful. Itâs in a similar vein to the Qatsi trilogy, which is more famous.
This is just one âChapterâ/song from it, but itâs something I think about often. Itâs probably the saddest part of an otherwise emotionally varied film: Baraka: Dead Can Dance - Host of Seraphim (7mins 14sec) Unfortunately none of the people here are actors or performers though, except the Japanese Butoh dancers at the end of it.
I canât help but wonder how many of these people have survived the last 30 years since this movie.
-
Waste pickers in the clothing canyons of Ghana, or any other landfill/wasteland
-
Volunteer caregivers for people with disabilities, especially in places where there are limited or no social safety nets
-
Street vendors like the children hawking goods in Yemen or Samoa or ZimbabweâŚ
-
Cleaners, such as the Sewer divers in places like India where there is no protective equipment provided
-
Food services workers.
-
âDomesticâ services workers like childcare, housekeeping, etc. I include victims of forced marriages here.
-
All other exploited, outsourced, trafficked, and/or forced labour, such as the cobalt miners in Congo, or the clothing sweatshop workers in Bangladesh, or the Phillipines call centre workers, or the hazelnut pickers in Turkey, or construction labourers in Qatar, or the chaingangs in the US.
Yeah, thereâs always room for a lot of implementation-dependent possibilities of good DB practices, but itâs also possible for one mistaken PR approval to create exponential load.
In the case of FOSS where there might be fewer formal processes to catch errors, I like to err more heavily on the side of caution. If for no other reason than preventing surprise server scaling bills for the volunteer admins.
Also: if you are making throwaways, please consider donating time and/or cash to those instances.
Disclaimer: I am not a Lemmy dev.
It would add some extra rows to a database, which can increase lookup times if enough people do it with enough accounts⌠so from a general engineering perspective, I wouldnât encourage it.
In a more realistic sense, it would take a lot of people and/or a lot of throwaways to effect much difference. That is, assuming the database queries arenât too complex or inefficient, and the servers arenât nearing critical capacity.
Deleting the account afterwards may not be as effective as never creating the account altogether. Thereâs a chance some stuff is only tombstoned instead of deleted, things get stuck in caches too, it would probably be better than keeping the dormant accounts though.
Tl;dr It would be polite of you to keep only a couple of throwaway accounts, but I wouldnât feel too guilty about making them. Just donât be like a spam bot and create dozens or more.
Historical usage informs modern usage. There are still people very negatively affected by outdated concepts that have carried through into modern language.
Like women being associated with the word âhystericalâ based on the idea that âhysteriaâ was a âwandering uterusâ and caused behavioural problems. That idea is first found four thousand years ago in ancient Egyptian documents - yet still has influence on our language and thinking today.
Time is not always enough to make poison innocuous.
Fry up onions and other root vegetables, some bacon or other meats, garlic and any spices you like that benefit from frying. Limit oils and fats to as low levels as you can here, especially animal fats. This is the âdry and crunchyâ component, just donât burn the ingredients, probably donât add any salt here yet.
In a different pot, reduce some chicken or vegetable stock, add tinned beans, tinned tomatoes + tomato paste, chopped non-root or frozen vegetables, herbs and non-fry spices, maybe wine or a little roux. Bring to temperature for 10 mins. This is the âwetâ component, just donât over-stew the bits you still want texture in. Over-stewing can also lower the vitamin content. And definitely donât add any salt, at least wait until after reducing the stock.
In a separate tiny container, mix fat, sugar, acid, salt and fresh herbs as a âdressingâ to get a desired balance of flavours and compensate for the blandness of the two components. This is the âflavour balancing and boostingâ component, the quantities vary based on your ingredients. Iâm usually a lemon juice, salt and extra virgin olive oil plus anything growing in my herb pots sort of person, itâs a healthier easy combination, but the dressing is where all the âthis could be very unhealthy but it is very tasty/addictiveâ ingredients go. Use the good butters, cheeses, yoghurts and oils for this bit too, because they will be prominent.
So long as you donât use really fatty meats or too much oil in frying, the dressing is the only part of the meal you need to worry about using too much of, for your health.
This is my staple formula for most things that covers most nutritional balance requirements, cultures and ingredient combinations, and uses 1 pan, 1 pot and 1 small bowl only.
You can skip any ingredients except the ones in the final dressing, and it will be tasty. You can combine it all and eat as a soup or as separate dry and wet components, also tasty. Maybe roast the vegetables and meats instead of frying or stewing them, it doesnât matter. So long as you get the dressing flavours right for what you like, cook the ingredients properly, and donât go ridiculous with the herb and spice combinations, it will be tasty. If you have no idea what herb/spice combination to use, just consult with your favourite cuisine for their regular combinations.
Changing the dressing also drastically alters the final flavour, which helps keep it varied and interesting if you cook in bulk like me. Two different dressings can take the same base ingredients from a Greek meal to a Chinese meal.
As long as you include at least 2 different vegetables (minimum 1 green and 1 other-colour), 1 legume (plus any additional required amino sources to make that a complete protein), and be careful with how much dressing you use at the end, the meal will probably be very nutritious and filling. I typically just use whatever is on special or in season at the shops.
Also, if I use a bunch of root vegetables I donât include a grain, but if I do include a grain I try for whole grains like brown rice, multigrain/wholemeal breads and pastas.
Our societies have been built around our economies. The underlying premise of our economies is that they must always grow in the long term to sustain itself and generate returns.
Permanent growth is not sustainable. Nothing in this universe just grows forever without significantly changing state. Not even the universe itself or imaginations do that.
Resources are finite and at some point, the costs outweighs the returns. The choice then is how quickly to shrink. A sudden collapse is the most dangerous option but possibly the fastest before returning to growth, a slow shrink is less destructive but for a much longer duration and it may not be fast enough to prevent outright collapse. This is where we are right now, and why banks are tinkering with rates.
The question for me is: Will tinkering with our economies slowly be fast enough to outpace our outstanding environmental debts and the interest accruing on that.
Nobody cares so long as itâs not something like âedgelord69@pussydestroyer.ioâ
Have those examples even happened? Iâm still not sure what cancellation involves and how long you need to be in that state before it counts as cancellation.
The internet told me Louis CK was cancelled, but he won a Grammy last year. Kevin Spacey has been cast in movies this year. JK Rowling is still publishing books.
You havenât said much about the computer, but it seems almost like you need a new car so youâve decided on a Ferrari, if that computer is âŹ3000. Yeah, it would be cool, but a second-hand Mazda might do 90% of what you âneedâ the Ferrari for. And you can always swap out parts that arenât good enough afterwards.
Especially with computer parts, youâre probably going to get maximum 8 years out of top-of-the-line latest flagship hardware, but you will still get 5 years out of the slightly less new maybe-not-flagship hardware, before theyâre obsolete. But buying the slightly older or less powerful parts might save you as much as 40% cost.
If youâre considering buying a Mac, really consider what the âneedâ for it is and whether it needs to be the latest and greatest to fulfill that need. There are maybe one or two good reasons to opt for a Mac, if cost is a consideration at all. If youâre loaded, sure, get one.
Ok so half cut onions might smell up your fridge, but otherwise theyâre just most likely to dehydrate without being covered in the fridge for a week. Also onions can prematurely ripen other produce when stored in the same place. Whole onions store well outside the fridge for weeks, even a month. Potatoes are the same.
Sealed food storage is best though, so if you find some leftover plastic containers they sell takeaway food in, washing and reusing these can be a free option. Same with glass jars. Check goodwill for Tupperware too.
Lemons I leave cut in the fridge for well over a week and they just dehydrate a little on the outside, Iâve only ever seen one get a little mold, most things canât live in that acidic an environment.
Most other things freeze really well, if that is an option for you. If you do buy fresh, you can increase their fridge lifespans by washing and then thoroughly drying them. The best veg are ones you can buy with the roots still attached, those can be planted or kept in the fridge a long while with the roots kept wet.
Most people are giving you good advice on how to make a good sauce for cheap, but I hear you on the low-equipment and storage issue.
Iâm going to assume you have access to a microwave or portable stove top/burner or other heat source, a glass bowl or cooking pot, something to stir with, and maybe a tiny little space in a fridge.
- Dried herbs and spices are your flavour friends and are shelf-stable. For pasta sauces you canât go wrong with the traditional Italian herbs basil, oregano, thyme, rosemary. Some places sell a premix âItalian seasoningâ, I prefer to mix and choose myself to help keep some variety. You do what is best for you.
- Bottled vinegars help with flavour balancing/boosting, if itâs bland but already contains salt and fat, a tiny bit of vinegar will help. If itâs too sweet, adding a little more vinegar will help that too. And they are shelf stable. For pasta sauces a red wine or balsamic or regular white vinegar is fine. Try to get vinegar without added sugar. Bottled lemon juice is also OK, but crap compared to fresh lemons. Fresh lemons can keep for a while in a fridge if you have space, and you donât need much to get the effect.
- Some kind of sugar, for the occasions where you get really sour unripe tomato or you put too much vinegar in. Or if you get some bitter vegetables/flavour. White sugar is fine, I like light brown better. Honey works too in even smaller quantities. All raw sugars are shelf-stable.
- A bottle of vegetable oil (or olive oil, especially for italian/greek). Again, shelf-stable. Fat boosts flavour (and calories, be careful with it).
- Bullion or Powdered Stock, also shelf-stable. Adds salt + savory flavours. Other shelf-stable options for salty + umami are soy sauce but it isnât very Italian. Dried mushrooms work for savory flavours but might be hard to find or expensive or not the right kind. I have a small container of dried porcini mushrooms for European foods, and shiitake for Asian foods.
- Bottled pasta sauce, try for no added sugar, oil or salt, because you will add your own and they are easy to over-do. Premade pasta sauce is often the cheapest shelf-stable option including multiple vegetables and has some pre-balancing of flavours already done, but it can be shit quality ingredients. It is precooked just needs to be heated through with whatever heat source you have. If you hate the flavour of it, try to add a little of each of the other items while heating until it tastes better. Understanding balancing the â5 flavoursâ fir your own tastes is key to mastery. If you only eat/heat part of the sauce, the rest of the container needs to go in the fridge or freezer.
- Passata or bottled/tinned tomatoes. This is the often higher quality and cheap option, doesnât have the advantage of other veg for nutrition, and itâs slower to make because you need to heat it through for long enough to evaporate some water off to make it more flavourful. Again, try to avoid added sugar/fat/salt. Otherwise it has the same instructions as for pre-bottled sauce, heat, mix flavours, eat. If you donât use all of it, again, it needs to go in the fridge or freezer.
- Some tomato paste is close to shelf-stable, others need the fridge. Check the packaging but this is a highly recommended small-size way to get more intense tomato flavour.
- Other shelf-stable additions for pasta: Whole black pepper in a grinder is the best, but any works, or red chilli flakes, for some heat. Dried/fried onion flakes, dried chives, dried garlic flakes / salt⌠whatever you like best.
If you mix any or all of the above to your taste, heat it through and for long enough without a lid to thicken the sauce by evaporation, you can get some extremely tasty food. And the only things you will need to store in a fridge are the leftover end-result or tomato-based or rehydrated ingredients.
But, you will experience poor nutrition relying only on shelf-stable foods in longer situations. If you can boost that with a variety of frozen or fresh veg, you will be doing yourself a huge favour. You also need to consider protein sources. Meats nd cheese usually need the fridge, but beans and lentils in the right balance can work for no-fridge situations too.
I unfortunately have a lot of experience with this issue, so if thereâs anything else I can suggest solutions for, let me know.
Napoleonâs invasion of Russia. It led what might be the first great infographic ever though. Charles Minardâs Infographic of Napoleonâs Invasion of Russia from 1869 (Carte figurative des pertes successives en hommes de lâArmĂŠe française dans la campagne de Russie en 1812-1813)
Tan colour line from left to right is the trip from France to Moscow, 1mm line weight = 6000 soldiers, black colour line from right to left is the trip back to France. The line slowly thins and diverges like a tree branch until 422k soldiers are whittled down to 10k returning. Not quite the outcome Napoleon had intended.
Lemmy and kbin are federated so posting on lemmy is just fine and will likely find the same people.
But also if you search for any community in the lemmy search like â!cats@kbin.socialâ (no quotes) it should let you post in that community like any other lemmy community. Assuming everything is working today on the fediverse.
Direct links in different formats:
- Lemmy style: !cats
- Kbin style: @cats
- Direct url to kbin community via lemmy.world (or your lemmy instance): https://lemmy.world/c/cats@kbin.social
- Direct url to kbin community: https://kbin.social/m/Cats
Black cat fur is easiest to conceal on my clothing without spending a half hour lint-rolling everyday. Thatâs about the only preference I maybe have.
I love all cats, theyâre all little weirdos. I donât much like the idea of preferencing people and animals for purely cosmetic reasons, and the idea of assigning personality types to coat colours also makes me uncomfortable. I just donât know if thereâs any evidence for that correlation, and the concept hits too close to home for me. I also am not a fan of breeding for cosmetics.
I still enjoy the images that come from oneorangebraincell, because I like seeing any cats doing silly things.
Sudharak Olwe has spent a lot of time documenting the lives of âconservancy workersâ in Mumbai. His entire body of work is worth a look, but here is one collection. The photo I see most frequently is the one of a worker neck-deep in a drain
Terrible is certainly a good word to describe it.