The Capitalism Strain

 


Researchers with the Massachusetts Institute of Technology (MIT) and the Pontifical Catholic University of Chile have developed an insulating material which allows a device to achieve a cooling differential of up to 23 degrees Fahrenheit using no electricity and no moving parts. 23 degrees cooling may not be sufficient on its own in all applications, but it will certainly increase the efficiency of existing devices by assisting them in not working as hard and thereby using less electricity. The useful attributes of the new insulator will help mitigate the climate warming effects of increased use of air conditioning and refrigeration, which in turn can lead to increased climate warming, and on and on.

 


Heating and cooling of indoor spaces accounts for between 40 and 60 percent of energy use worldwide, depending on location and also on who is doing the studies and how. It’s enough to know that indoor climate control is the single biggest factor in energy use around the world. Heating is the larger portion of the 40 to 60 percent of energy use, but that could flip by mid-century as the warming climate increases demand for cooling and lessens demand for heating. Be that as it may, it helps to understand that overall energy use will continue climbing, as it has throughout human history, though perhaps at a lesser rate due to improvements in the efficiency of devices and systems.


'Today capitalism has outlived its usefulness' MLK
A banner outside the August 2012 Republican National Convention in Tampa, Florida, displays an image of Martin Luther King, Jr., along with a quote from him. Though the Reverend Dr. King’s remarks and activism on behalf of civil rights earned the most attention, his beliefs about the evils of unbridled capitalism and militarism were also worrisome to leaders of the nation’s power structure. Photo by Flickr user Liz Mc.


The achievements of researchers and engineers who develop improvements in using energy more efficiently are necessary and helpful in the fight against global warming, and they are to be lauded. It is government and business leaders and ourselves, the users of energy, who deserve condemnation as improvements in energy efficiency come without changes in the overall demand for energy and reduction of its deleterious effects on the climate. Embracing improvements in efficiency without simultaneously reducing our demand for more of a currently harmful thing is like rearranging the deck chairs on the Titanic.

Eliminating the burning of fossil fuels for energy will make the single greatest reduction in the pollutants causing global warming. That seems obvious, and it’s a simple statement to make, but it conflicts with powerful corporate, capitalist interests. Switching energy production entirely to renewable sources like wind, solar, and hydroelectric will greatly reduce pollutants, though not eliminate them. That also seems obvious. Ignoring for the moment the fraction of the population who blindly refuse to acknowledge responsibility for what is happening all around them, there is a greater obstructive force standing in the way of reducing carbon emissions enough in the next 10 years to slow – or even halt – climate change, and it is called capitalism.

The Trio of Emmylou Harris, Dolly Parton, and Linda Ronstadt sing “After the Gold Rush” on Late Show with David Letterman on March 24, 1999. Neil Young wrote the song for his 1970 solo album, and the lyrics of the final verse dreaming about escape from this planet to a new home are bound to remain a dream for the foreseeable future, despite the efforts of technology capitalist Elon Musk.

At the climax of Michael Crichton’s 1969 novel The Andromeda Strain, the team of scientists studying an alien microbe they have dubbed “Andromeda” discover in the nick of time that the destructive microbe would grow out of control if given a nearly limitless source of energy, in this case the detonation of a nuclear device meant to contain it by destroying it. They discover the opposite would happen, that the Andromeda strain would feed greedily on the energy supplied by nuclear fission and would quickly overtake the planet, and in a tense scene during the countdown to detonation, they manage to disarm the research facility’s nuclear device. Capitalism is similarly greedy and destructive. It is a system that needs close watching and regulation, not the rampant deregulation of the past 40 years. Like the unregulated sex urge which has led to global overpopulation and the consequent strain on the earth’s resources, greed is also an innate urge in humans, an urge that has found its closest reflection in capitalism, and unregulated it plunders and eventually destroys the earth’s resources, including its many peoples, rich and poor alike.
— Techly

 

Fahrenheit 161

 

There are several time and temperature combinations for pasteurizing milk, but one of the most common involves heating it to 161 degrees Fahrenheit for 15 seconds, known as High Temperature Short Time (HTST). The milk still needs refrigeration afterward to slow the growth of microorganisms that may remain in it, since pasteurization kills most of them but does not completely eliminate them from the milk. In Europe, milk is most often treated with Ultra High Temperature (UHT) at 275 to 302 degrees Fahrenheit for 4 to 15 seconds, making it aseptic and capable of being stored at room temperature for up to six months. Both processes have grown out of public health measures which have transformed food safety over the past 150 years, a period when such oversight was especially needed as increasing urbanization meant fewer people retained direct connections to the production of their food.

 

Emile Charles Dameron Besuch am Bauernhof
Visit to the Farm, painting by Emile Charles Dameron (1848-1908).

The body temperature of a cow is 101.5 degrees Fahrenheit. That is well below the 145 degrees Fahrenheit which is the absolute minimum for any kind of effective pasteurization. Drinking raw milk can be safe for only a short time before any pathogens present in it start to proliferate. Calves have understood this for millennia, which is why they have never bothered with any storage measures. They drink mama’s milk straight from her udder, and that’s been good enough for them. Things are different and more complicated with humans, as they always are. To begin with, it’s strange for one species to be drinking the milk of another at all. Be that as it may, people have decided they enjoy drinking cow’s milk, and apparently have done so for millennia, though not as long as the calves the milk was meant to succor.

In the ensuing thousands of years, and especially in the past 150, people have moved off farms and into cities in such great numbers that the majority of them now do not come any closer to cows than a hundred yards or more on a drive through the countryside. This means they have little idea of the conditions those cows live under and are milked under, and also rarely have the opportunity to drink that milk as it was meant to be drunk, at 101.5 degrees Fahrenheit within seconds of milking. So to get around all that we cook the milk. Raw food can be a great, healthy addition to anyone’s diet, but for the sake of safety we cook a lot of our food, and particularly food we haven’t grown or raised ourselves and aren’t prepared to consume immediately. Cooked food must be an acquired taste, because obviously in nature food is seldom cooked. Our ancestors must have discovered good reasons to cook food, probably through much trial and error involving unfortunate intestinal distress or even death. Louis Pasteur observed under the microscope the reasons for our ancestors’ common sense use of fire to cook food. Cooking food may not be the most natural thing, but it’s better than guessing and throwing the dice. Fire is good.
— Techly

A scene from Mel Brooks’s 1974 film Young Frankenstein, with Peter Boyle as The Monster, and Gene Hackman as Blindman.

 

Please Leave It at the Door

Give me your tired, your poor,
Your huddled masses yearning to breathe free,
The wretched refuse of your teeming shore.
Send these, the homeless, tempest-tost to me,
I lift my lamp beside the golden door!

― Excerpt from The New Colossus, by Emma Lazarus (1849-1887). This is the poem inscribed on a plaque at the base of the Statue of Liberty.

 

Summertime is here in the United States, regardless of the timing astronomers would like to impose on it with their solstices and equinoxes. For many of us, summer starts with Memorial Day and ends on Labor Day. And for many of us, hot summer weather has us searching for a cooling alcoholic refresher that is light and may even have some beneficial vitamin C floating in it. Sangria!

 

Sangria is not a kind of wine, though one may get that impression from some bottled varieties at the grocery store. Sangria is in fact a wine punch, and that is what is packaged in the bottles. Most people prefer to make up their own Sangria by combining ingredients from the wine aisle at the grocery store, the produce section (especially citrus), and possibly the soda aisle. Some will make a side trip to the liquor store for brandy, cognac, or other spirits to add depth and punch to their Sangria. The possibilities with Sangria are enormous, and in summertime it seems the rules relax for a lot of things in life. Make a batch that suits you and keep it chilling in a pitcher in the refrigerator.
Ambersweet oranges
‘Ambersweet’ oranges, Citrus sinensis, a new cold-resistant variety; photo by the Agricultural Research Service of the United States Department of Agriculture (USDA).
There are some problems here that you should be aware of in our times of racial purity, and you would do well to take note of them. Let’s take the last item first – refrigeration. You are probably okay there because while no single person can be acclaimed as the inventor of refrigeration, the numerous contributors all appear to have either Anglo-Saxon or Germanic heritage. So far, so good.

Looking at the liquor store offerings, we get into murkier territory. To begin with, alcohol as a word originates from Arabic, which is strange considering the Islamic prohibition of alcohol. Next, brandy and cognac come from France, so no good there considering the Frenchies reluctance to back us in our military adventures. Unlike the British, the snooty French ask too many uppity questions. If you want to spike your Sangria, stick with Kentucky Bourbon or Tennessee Mash, or maybe some backwoods Moonshine.

You ought to be okay with soda, but be careful of things like Canada Dry ginger ale and some of the Mexican sodas which are produced with Caribbean sugar cane instead of good old American high fructose corn syrup squeezed from – what else- corn, also known as maize. The Indians introduced us to maize, but let’s not get into all that. We have done them one better at least by introducing Roundup-ready corn into the food supply.

The citrus fruits you may want to include in your Sangria, well now there’s a puzzler. Oranges, while they are currently grown in Florida or California, originated in southern China or southeastern Asia. That’s a thorny problem. The same goes for lemons and limes, which also originated in the same area of the world populated by little yellow and brown people speaking gibberish, possibly anti-American.

If you are to remain racially pure then, there’s not much you can do with Sangria, regardless of the multitude of recipes available. Now we come to the base of the Sangria, which is by definition some sort of Spanish or Portuguese wine. Using anything else, like German wine, would not really be Sangria, at least not in spirit (so to speak). But while the Spanish are pure bred, unlike the Mexicans who are mostly an unholy mix of Spanish and Indian known as Mestizo, with their short stature, brown skin, and Otherness, the Spanish are still not entirely with us. They used to be better, when Generalissimo Francisco Franco was in charge. But since then, not so much. Their wines for Sangria are therefore suspect. Take that under advisement.

The amount of varieties out there serves no other purpose than to test your mettle. It’s hot. You’re sweaty after a long day outdoors. Sangria in its multitude of varieties generously contributed from around the world is not for you. If you were to enjoy it all, you would have to ask that the little brown and yellow skinned peoples leave it at your door, and then scuttle away quietly before the neighbors noticed. Maybe cold lager beer from central Europe is the answer to your summer sweats, if only it weren’t for the fact it’s history can be traced back to beginnings in the Middle East. Those devilish Wogs, at it again!
― Izzy