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Cake day: June 25th, 2023

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  • Yes, of course we can estimate it. We can just guess, that’s estimation. From there, it would have to come along with clues, or metrics, though. At that point, that’s when the real problem emerges: each company has a completely different impact on the planet, economy, culture, etc.

    So, in other words, you can’t proceed with a single model, and therefore the models are difficult to compare with one another in terms of their accuracy.

    It’s almost better to, instead of trying to measure each company (depressing, time consuming, complex) just come up with a threshold of what constitutes too much death. Then it becomes clearer that the problem is that we’re looking for a certain tally to determine if a line has been crossed or not, when we already know the answer:

    One preventable death is enough to warrant a major response.

    No amount of bureaucracy or legislative tissues can change the fact that it’s morally wrong to broker death for profit. Scale of profit doesn’t matter, plausible deniability doesn’t matter. It’s the end of someone’s life for money. Either it is okay, or not.

    We often get caught up in the numbers because they introduce a debatable, grey terrain where the gravity of what we’re really discussing isn’t as hard to face. But it’s the trolley problem, and ultimately most of the actions we do in the interests of debating it just serve the purpose of letting us talk and ignore the lever. Meanwhile the trolley barrels on.





  • You might mess up! That’s normal. Even experienced professionals do. That might be part of your apprehension? Like, if those experienced professionals can goof up, imagine what an inexperienced person might do?

    But, the reality is that you’ll mess up the same when you mess up. It’ll be a little cut here, a little singe there. Your kitchen won’t explode, you won’t catch on fire. All in all, you stop thinking of some things as mess-ups and start thinking of them as just a normal outcome.

    Here’s what I would recommend doing if you want to practice in safe ways:

    • Practice mixing drinks. Not necessarily cocktails! Like, mix some herbs and juice in with a club soda. Tada, that’s cooking.
    • Practice making salads with take-home kits. Add some vinegar or oil and herbs in addition to what you’ve got out of the kit.
    • Make hot drinks: teas, coffees, things like that. Eventually start making your own syrups for them: look up simple syrup recipes and infusions.
    • Get frozen pizzas or other frozen foods. Buy extra shredded cheese and Italian seasoning. Cook them as normal except add the cheese and seasoning on top before you do.

    Here’s what I would recommend if you want to increase your own personal safety:

    • Get a fire extinguisher and put it somewhere obvious in your kitchen.
    • Look for “cut resistant” gloves. They help protect your hands when you’re working with knives and stuff.
    • Get some timers with magnets on them and practice using them. The most likely way something’ll catch fire is if you’re distracted and timers will help you avoid that.
    • Get some silicone mitts and handles for the oven. They’re incredibly heat resilient!

    I’d also maybe just say familiarize yourself with cooking enough to demystify it? Like, marathon watch Good Eats or Iron Chef or something? Put it on in the background while you do other stuff, and just get used to seeing kitchens and food in action?

    Fundamentally though this might be worth talking to a therapist about, because it could be that you’ve got some kind of reason (maybe more rational than you imagine) to have this apprehension. If that’s the case the first step is, honestly, talking it out with someone and not ignoring it and forcing yourself to do something you’re uncomfortable with.