Short version: Waitrose is getting rid of some of their packaging, but didn’t stock yams.
The United Kingdom has a much more diverse supermarket landscape than the Australian duopoly I grew up with. The British landscape is tiered, with M&S and Waitrose as the expensive, Asda, Sainsbury’s and Tesco as the middle, and Aldi, Iceland, and Lidl as the cheaper options. In my shopping there is a noticeable contrast in the demographic of the customers at Waitrose compared with Aldi, both on Oxford’s Botley Road. I suspect this is a product of the price differences appealing to different socio-economic classes. The data, however, suggests the difference is small.
The photo from the week is of Waitrose’s “Unpacked” campaign around removing packaging from their stores. Reducing waste is commendable, and the campaign has been successful in encouraging me to purchase more items from Waitrose. However on visiting many of the independent grocery stores on Cowley Road I realised that “Unpacked” is actually the default way of selling goods, rather than an “innovation”.
I tried cooking yams this week, as part of a larger project to improve my cooking by working through a single cookbook (written by the team of the former London restaurant Food for Thought).
The first problem was that I didn’t actually know what a yam is. The wikipedia page offers a disambiguation. This raises the question as to why a tuber produced primarily in equatorial regions would be popular in the UK. The ready availability of carribean food in general (of which yams are a component) in the UK is partially due to the Windrush generation. Finally a pop culture note: Kendrick Lamar’s yams are “authenticity, sex, and drugs“.
This Friday was the Dragon Boat Festival ( 端午节 ). My quest for yams brought me to some Chinese supermarkets here in Oxford and the presence of banana leaf wrapped rice (粽子) reminded me of the traditional Chinese holiday, and the story of Qu Yuan (屈原).
Short version: Wales has a lot of castles, and I rebuilt my coffee machine.
The weekend hiking trip to Wales was bookended by visiting the UNESCO listedCaernarfon and Conwy Castles. I was reminded of a book I loved as a child; “Castle” by David Macaulay, which is unsurprising given the fictional castle depicted is modelled after Conwy. While to me castles are a setting for stories and an element in games, in reality they were imposing military installations. In particular given Oxford is currently home, it is disquieting to consider that Oxford (and Cambridge) were both teaching students while Conwy was being built as part of Edward Longshanks’ conquest of the Welsh.
I like coffee. I am lucky to have been given a La Pavoni Europiccola, from which (literally) pulling shots of espresso gives me satisfaction and caffeination. Having such a manual machine highlights the chromatographic aspects of the process of making one of the world’s most popular beverages, and gives plenty of opportunities to experiment with process. For more on coffee, CGP Grey provides some interesting coffee facts in his video.
Short version: I grew up thinking science-y people weren’t fit, but there is plenty of fitness in science, and scientific reasons to keep fit. I share some thoughts on anatomy, metrics, protein powder, and astronauts.
I remember thinking of exercise as inherently a waste of time; why would you ever want to run in circles and just end up at the same place? I’m sure this was in part informed by the mediaI consumedgrowing up; portraying the stereotypical nerd as being interested in mathematics, science, technology, along with a lack of physical fitness (also, in retrospect, portraying very fit people as not particularly bright). I identified with those archetypes and spurned exercise through much of school, as did many of my peers. It was later in life that I realised improving cardiovascular endurance was important to health. Starting to run I discovered the joy of Runner’sHigh. A competitive mindset and an internship in an anti-doping laboratory led me to build regular exercise into my routine, something I’ve enjoyed maintaining for the past few years.
Athletes setting world records are obviously different from the norm. Skill, dedication, talent, training, and genetics all contribute. I find conversations about athletes success tend to drift towards the genetic element, perhaps the intrigue is due to the allure of quantifying potential, or perhaps it provides a comforting fatalism for the undertrained. Most likely it is interesting simply because it is poorly understood compared with the simplicity of regular training or perceptible skill.
David Epstein gave a TED talk in 2014 where he shared a number of facts about the nature of athletes’ physicality. It particularly stood out to me that a transition in sport occurred (in parallel with the rise of broadcast media) from favouring a generalist body type of average proportions, to a plurality of extremes. One of the most memorable statistics is that Hicham El Guerrouj and Michael Phelps, who differ in height by 17 cm, have the same length legs (running advantages longer legs proportional to height, whereas swimming is the opposite). These characteristics are difficult to change: no amount of training will allow these two to exchange their body type. Training can however alter different aspects of the body to similar extremes.
Physiological adaptations from training can be as radical as the size difference between NBA basketball players and Olympic gymnasts. Specifically, athletes’ hearts really are significantly bigger than those of the untrained population (particularly endurance athletes). The body responds to stress, and the process of repeated exertion to influence adaptations that increase performance for a given activity is the basis of all training. When I worked in anti-doping an office legend described a cycling team that, in the days before blood doping was banned or effectively enforced, would need to sleep with heart rate monitors that would wake them if their heart rate got too low for fear of their hearts stopping altogether.
Marathon Times and Personal Metrics
I’m pretty motivated by quantifiable goals. Either arbitrary times (usually round numbers) or achieving a certain relative performance (e.g. placing in the top 1%). This paper examining marathon finishing times suggests I’m not alone. Times tend to bunch below “whole numbers” such as 3 hours and 4 hours, as well as smaller bunching observed across 5 minute increments, as people dig a little deeper to get below their goal times.
The literature suggests that, when combined with training, protein supplementation increases gains in strength. I find that protein powder is a convenient way to add protein to my diet, particularly as a vegetarian. The NHS points out that the same benefits of protein powder can be achieved from other protein-rich foods, and that the lack of vitamins and nutrients of protein powder compare to a balanced meal make it a poor replacement for meals. It also recommends not exceeding intakes of 111 g per day for men or 90 g for women, which more or less concurs with the BMJ’s study suggesting the benefits of protein supplementation cease after 1.62 g/kg/day i.e. 120 g for a 75 kg person.
That all said, there are good reasons to be skeptical of any benefit of supplementation at all beyond a healthy balanced diet. Trying to define a healthy balanced diet though could easily be several papers (or blog posts) by itself.
Short version: I read Peter Thiel’s notes on startups, had a couple college formal dinners, cycled in the Cotswolds, and bought some protein powder.
Zero to One
Peter Thiel is founder of PayPal, and an early investor in Facebook, which have made him a billionaire. In 2012 he taught a course about startups at Stanford, which via Blake Master’s notes became the book Zero to One.
I will update this post later with my thoughts on the book and other missing sections.
Short version: Why I don’t eat meat, some things I’m reading at the moment, and three photos from my week.
Eating Less Meat
Since having moved to the United Kingdom, I’ve been eating less meat. The strongest motivation comes from a desire to minimise carbon impact and waste. The change has been made easy by meat substitutes being widely available and cheap (and delicious).
Evidence: Intuitively, in order for humans to gain nutrition from an animal, that animal needs to consume either other animals or plants first. Given these processes cannot be completely efficient, there is always a lower energy cost to the environment to eat lower on the food chain. The real effect of this is described in the chart below.