Ben Crowder

Blog: #food

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Links #41

Rob Weychert’s Plus Equals, a new zine about algorithmic art. The first issue was good, looking forward to future installments.

Riccardo Scalco’s Textures.js, SVG patterns for d3.js. Yum. I don’t even use d3 (at least not right now), but I’m tempted to do something with it just so I can use these.

Jason Kottke on the invention of a new pasta shape. Max sauceability as a concept will stick with me for a long time, I think.

Rytis Bieliunas on some of the darker corners of Go (the programming language). I’m writing a lot of Go at work now and this was helpful.

Austin Kleon on blogging as a forgiving medium. The idea of continually editing and refining posts after publishing them intrigues me. I fix typos if I find them, but that’s about it at the moment.


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Links #39

Iain Bean on system fonts. I didn’t realize Charter is now a system font. (In macOS, it was apparently added in High Sierra.) That’s great.

Thomas Dimson’s This Word Does Not Exist. Words generated and defined by machine learning. It’ll be interesting to see how machine-generated content affects culture going forward.

Samuel Arbesman on Newtonian anagrams. Fascinating historical tidbit, and I’m interested in reading that Newton bio, too.

Hannah Ritchie on the drop in land use if the world switched to a plant-based diet. I’m not a vegetarian (though I was for a time when I was younger), but if plant-based meat substitutes get tasting good enough, I’d have no problem dropping meat from my diet. (I am shallow.)

Hynek Schlawack on the limitations of semver. Good points with some good advice.


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Enjoyed Anne Ewbank’s article on the invention of the rice cooker.


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I’m reading Daniella Martin’s Edible, on how eating insects is good for humanity, and I’m pretty close to ordering some wax worms for eating (both live and fried, because I may as well). The thought of it all makes me somewhat squeamish, but that squeam is obviously learned — there are other cultures that don’t have the same hangups — and it’ll be interesting to see if I can unsqueam myself in this regard.


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On why there are so many Thai restaurants in the U.S.


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