I was at a Gurudwara (Sikh house of Worship) yesterday for a wake and everyone who enters the cafeteria perform shevas, that is, you take a turn serving everyone else food. It was very nice to do.

I meant supply-side.

I know they’ve gotten a lot else right of course

The paper opens with "to feed a growing population" without asking is that what we need? want? where we are actually heading to?

Is feeding the world a real problem? I've yet to see compelling evidence that it really is except as a secondary effect of logistics, energy supply, and war.

edit: I understand the environmental impacts. I think we should solve our energy problems first.

I'm sorry you're going through this.

The funny thing is his questions to her were terrible. But she rescued it anyway.

But I think he has improved markedly as an interviewer I will say

Comments URL: https://news.ycombinator.com/item?id=46899100

Points: 385

# Comments: 260

It’s been a real pleasure getting back into Ruby after so many years in typescript, python, and rust.

Happy to see the update. Real shame about the haters here, the Ruby community is a supportive and positive bunch that has shipped real products while others seem to worship at the altar of computer science alone… that’s about as counter snarky as I want to be here

I’ve never been extremely overweight but I hit a point where I had 30 pounds to lose, despite my height, and I can’t deal with the hunger amidst all my other life stresses.

General advice on pasta:

* a quality dry pasta (dececco e.g) will have ~14 grams of protein per 100 grams dry weight, this is really essential

* bronze die cut will help soak up more sauces

* you do not need the full volume of water the box says, but start your timer once the water has returned to a boil

* once it has gotten to a boil, keep it boiling, but it doesn't need to be a raging boil, that'll tear apart the pasta, especially a stuffed one

* heavily salt your water, but it does not need to be "salty like the ocean"

* set your timer for a minute less than the cooking time on the box, check for doneness, then give it another minute if needed

* if you're finishing in a sauce, take the pasta out a minute before it is done. Remember to reserve one cup of the starchy cooking water before draining your pasta entirely

* do not put oil in your cooking water, it will NOT help it not stick. Just stir after you put it in, and then again a minute or two in

* if you're struggling to tell if it's "done", take a bite of a single piece, and look at the cross section a bit of "white" in the middle means that hasn't hydrated fully. Maybe you like a bit of "toothsome"ness ('al dente'), maybe you don't