We've lost our ability to just "be". We must always "do". A sad state of affairs.

Comments URL: https://news.ycombinator.com/item?id=46232447

Points: 2

# Comments: 0

As others have pointed out, this article doesn't actually explain why (or even if) Honeycrisp has gotten worse. One thing I will add to this discussion, though I don't know if it is true in the case of Honeycrisp, is that it is definitely not a matter of breeding (nor selective breeding, breeding for storage, etc): in order to produce more apple trees, Honeycrisps (or any other variety) aren't bred, they are asexually propagated through grafting. That means all Honeycrisp trees are more-or-less genetically identical.

That said, just like any organism, as trees grow and produce new cells at the tips of branches, there is always a chance for a mutation. Sometimes these branch mutations (called "sports") have visible genetic differences: stronger coloration, earlier ripening, or perhaps earlier storage (though this is harder to notice). This is how Red Delicious went from a wonderful apple to tasteless, mealy cardboard: sports were selected over time that prioritized storage and color over texture and flavor.

As an apple grower, I have had the opportunity to taste Honeycrisps straight off the tree, and to me, they taste just as flavorless as the ones I get from the store. I grow almost all heirloom varieties, and I can tell you there is one that for me is head-and-shoulders above the rest: Wickson Crab. If you are in California, I recommend marking your calendar for September to search this variety out at the farmers markets (or better, plant a tree yourself!). There are many other wonderful varieties that stand out from grocery store apples. In a pinch, I'll get a Pink Lady from the store, as I find it's the most flavorful of the commonly available apples, but I find they sit heavy in my stomach in a way that homegrown or farmer's market apples don't. I believe this is to do with the fact that apples available at the grocery store are picked early, before the starches have converted into sugars, so the higher starch content may be harder to digest.

Hint: any apple with an "apple green" undercoat is underripe; to pick a ripe apple, wait for that bright green to mellow out or change colors. For redder apples, it can be harder to see, but most apples have some green visible under the red (Pink Lady is again a great example of this). And yes, Granny Smith apples are so sour precisely because they are picked and sold underripe; a ripe Granny Smith is yellow and sweet.

Presto and SparkSQL are SQL interfaces to many different datasources, including Hive and Impala, but also any SQL database such as Postgres/Redis/etc, and many other types of databases, such as Cassandra and Redis; the SQL tools can query all these different types of databases with a unified SQL interface, and even do joins across them.

The difference between Presto and SparkSQL is that Presto is run on a multi-tenant cluster with automatic resource allocation. SparkSQL jobs tend to have to be allocated with a specific resource allocation ahead of time. This makes Presto is (in my experience) a little more user-friendly. On the other hand, SparkSQL has better support for writing data to different datasources, whereas Presto pretty much only supports collecting results from a client or writing data into Hive.

I do agree that CA seems to be doing what it can to be combating the disease.

Comments URL: https://news.ycombinator.com/item?id=13141168

Points: 3

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Comments URL: https://news.ycombinator.com/item?id=12674357

Points: 212

# Comments: 139

Comments URL: https://news.ycombinator.com/item?id=12302914

Points: 1

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Comments URL: https://news.ycombinator.com/item?id=12183368

Points: 2

# Comments: 0

And who ends up winning? Web developers everywhere. I don't see why this is a bad thing.

Comments URL: https://news.ycombinator.com/item?id=10095226

Points: 35

# Comments: 14