• 8 Posts
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Joined 3 years ago
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Cake day: June 30th, 2023

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  • So you are getting a heat pump and a furnace, i.e., furnace supplements the heat pump when it gets cold enough?

    The main pitfalls I’ve seen with heat pumps is that people want to go with the cheapest option that “works”, so they get a base model, and they often get talked into sizing up a size. Even if they dont size up, if all you have is a heat pump, it needs to provide enough heat in winter, which can make it oversized for summer. The downside there is that it doesnt run long enough to reduce humidity. I’ve lived in multiple places with that problem.

    If you have supplemental heat (furnace or even heat strips that only become necessary a few days a year), sizing can be dependent on cooling needs only, which means humidity shouldn’t be a problem. Also, if you shell out the extra money for an inverter heat pump, that ceases to be a problem.

    Another consideration is potential rebates. Energy efficiency rebates often require you to buy a more efficient model.

    In terms of what brand, I have no clue, I’m not someone who actually works on these systems.


  • I dont have specific recs, but hopefully i can give you some stuff to look out for. I have an old dishwasher with electromechanical controls. It is dead simple to fix, but it has a lot of downsides.

    • tub is plastic, not stainless (hasn’t actually been a problem, but apparently there is a decent chance for it to crack over time. I think keeping “heated dry” turned off helps prolong it’s life)
    • water only comes from lower spray arm. It shoots water from the lower arm to the center of the upper arm, but that only works if you leave space in the rack for that jet of water. Half the time, my upper arm does nothing, and the dishes on the bottom are only cleaned by whatever is blasted up there by the bottom arm.
    • no top nozzle. Gross stuff ends up on the bottoms of cups/bowls that could be simply rinsed off from above.
    • it’s loud, so you really only want to run it if you aren’t going to be in the vicinity for a while.
    • there are spots that get grease buildup, but i can’t use a harsh degreaser like i could if it where metal.
    • initial rinse water is cold unless i run the hot water in my sink till it’s actually hot. In practice, this isnt a problem cause I handwash any pots/pans before running my dishwasher, anyway.

    Upsides are:

    • easy fixability
    • no fine filter or grinder (it connects right to my sink drain which already has a grinder in it)

    Things I’d look for in a new one include:

    • adjustable height racks (might as well give yourself as much space as possible on the top rack.
    • stainless tub -mechanical controls
    • top sprayer arm and upper nozzle fed water directly

    Things i would avoid:

    • smart features. Some, like turbidity sensing seem nice, but if something burns out on a control board, you are screwed. Maybe I’d go for it if it wasn’t wifi or bluetooth.

  • The various regulatory bureaucracies of the US were, until the start of last year, considered some of the best places to work as a subject matter expert in very nuanced and advanced fields.

    These jobs have traditionally been good jobs in terms of stability, benefits (compared to peers the US which is low compared to other countries), and a lot of the intangibles like “flexibility”. They usually are not highly paid (compared to peers in the US, who are paid highly compared to other countries).

    I’m making this point because it’s important to note that most of these subject matter experts have not been working in their positions for decades because it’s lucrative, they are working there cause they’ve actually believed in the work they do. Think people working for the FDA, NIH, etc.

    Like you said you don’t recover from that. These aren’t people who can give a two week notice and train someone new in that time. They make 5 year plans for training replacements like apprentices, or they switch to a part time position as a contractor to fade out as they teach the next generation. We are going to be completely rebuilding so many of our institutions for literally decades, and many people will die because of it.




  • If advocates are clever, this could be used against cars. One thing that I think prevents adoption of utility ebikes in areas they are most useful (relatively population dense areas) is that many people who might otherwise be interested in them do not have anywhere to park them.

    Think of someone in an apartment or townhouse that relies on street parking. They might have a bike rack, or maybe they can carry a regular bicycle inside, but there often isnt space for something like a bakfiets that could absolutely replace a car.

    If you decide to regulate them like cars, why shouldn’t people take up car parking spaces with them?




  • Bedrock mountain clogs are nice and wide and closed-toe, but not closed-heel.

    I can also recommend Jim Green. I dont have their “barefoot” boots, but their regular boot design involves a pretty wide stitchdown construction, and they fit well for me.

    For running shoes, altra’s “original footshape” last is the best I’ve found. Depending on running surface, stack height, etc, it’s different models, but just look for “original footshape”, and not “standard footshape” or “narrow”, obviously.





  • Not nitpicking your numbers at all (mainly cause im too lazy to go hunting down the original sources), but a big problem that science media gets completely wrong is how they report risk percentages. They conflate changes in absolute risk with relative risk constantly, and it really hurts messaging.

    For example, a few years back, the WHO released a report on consumption of processed meat and how it relates to colorectal cancer risk. Even their own press release, which should be perfect, says “each 50 g portion eaten daily increases the risk by 18%”. That is really misleading if you dont know they are talking about a relative risk. The average person will interpret this as new risk %= baseline risk % + 18%.

    The absolute lifetime risk of colorectal cancer is ~4%, so daily consumption of processed meat should bump it to ~4.7% (well, technically lower since the 4% includes processed meat consumers). Giving the before/after percentages helps communicate the risks way better. Even better is a risk curve showing how the risk changes as consumption increases (obviously that relies on the data being available).

    Its also better to be able to contextualize so you can make well informed decisions across your life, e.g., it’s dumb to deprive yourself a joy that increases lifetime cancer risk by 0.5% while ignoring other facets of your life that increase cancer by a much larger margin.