The title of Tim Spector’s 2015 book The Diet Myth refers to one “myth”. The book begans with an Introduction that discusses the author’s midlife health crisis when his blood pressure rose suddenly, and present an overview of his research into the modern diet. The Introduction identifies the problems of deciding “what is good or bad for us in our diets” and several misconceptions about food that impair discussion of food and diet, and sensible decisions by consumers. In his later book Spoon-Fed, he discusses many other misconceptions or myths about food science, appetite, differences between individual metabolism, diet and health.
The Diet Myth‘s first chapter introduces discusses some of the gut microbiota (part of the human microbiome) that process food consumed by humans by breaking it down, releasing nutrients that the human gut absorbs and metabolizes. In reviewing Dr. Spector’s, 2020 book Spoon-Fed, the English writer Bee Wilson said it contains an overview of many medical and scientific studies of genetics, microbiology, biochemistry and food:
The book’s main argument is that to find the best way of eating we need to ignore much of what we are told. … Spoon-Fed is a worthy successor to Spector’s earlier bestselling book, The Diet Myth, which focused on the powerful role that the microbes in our guts play in determining our health. This new book is broader, but he manages to distil a huge amount of research into a clear and practical summary that leaves you with knowledge that will actually help you decide what to add to your next grocery shop.
food science and popular writing has not absorbed the fact of the presence of an active microbiome in the human digestive tract,
the importance of a healthy and diverse gut microbiome,
the overuse of antibiotics and other medical errors that have harmed humans by affecting their microbiome,
medical and cultural practices that have contributed to the increasing incidence of food allergies. The book suggests that food science and popular writing has been inattentive to genetic variations of humans as affecting metabolism and interactions with food and microorganism.
The remaining 18 chapters discuss the topics addressed by the “Food Facts” labels used to disclose information about food: calories, fats, nutrients, and warnings, with reference to genetics and the microbiome.
The science of calories is based on the 1944-1945 Minnesota Starvation Experiment. Calorie-based thinking suggests that diets aimed at reducing weight or “curing” obesity should reduce the intake of calories. This has evolved into a proliferation of diet advice: avoiding all fats (or bad fats), avoiding carbohydrates. eating “paleo”, eating protein, eating “Mediterannean”, not eating cheese or nuts. The food industry dominated by corporate interests, is focussed on reducing foods into packaged commodities, processed to taste good, package well and sell. The food industry reduces food to “ingredients”. People try to make up for “missing” ingredients by taking supplements.
The book discussed the scientific “discovery” of “vitamins” with a brief reference to the illness known as beri-beri, caused by thiamine (vitaman B1) deficiency. One of the principal causes where the food supply is primarily “white” (milled or polished) rice is processing the rice:
Beriberi was known for millennia in Asia, but was not described by a European until the 17th century when Brontius in the Dutch East Indies reported the progressive sensorimotor polyneuropathy. The prevalence of beriberi increased greatly in Asia with a change in the milling process for rice in the late 19th century. In the 1880s, Takaki demonstrated the benefits of dietary modification in sailors, and later instituted dietary reforms in the Japanese Navy, which largely eradicated beriberi from the Japanese Navy by 1887. In 1889 Eijkman in Java serendipitously identified dietary factors as a major contributor to “chicken polyneuritis,” which he took to be an animal model for beriberi; the polyneuritis could be cured or prevented by feeding the chickens either unpolished rice or rice polishings. By 1901, Grijns, while continuing studies of beriberi in Java, suggested a dietary deficiency explanation for beriberi after systematically eliminating deficiencies of known dietary components and excluding a toxic effect.
….
By the 1950s synthetic forms of the vitamin were produced cheaply, allowing both therapeutic administration and prevention with food enrichment.
The use of polished rice was culturally and economically embedded – it was easier to cook and digest, and conserved the fuel needed to cook rice. This problem was not an exclusively pre-modern or Asian problem American and European scientists criticized the use of bleached white wheat flour to bake bread and other cereal products. The public policy response was to require that white flour be “enriched” with nutrients. The book also mentions studies demonstrating that agricultural products harvested in modern times contain less nutrients than the products harvested several decades earlier. The book does not refer to studies about the causes and consequences of this fact. One consequence is that vitamin products are marketed as necessary to supplement foods available to consumers in markets – and that supplements have become a huge industry
The idea of enrichming some processed food is embedded in public health policy, and supplements are embedded in culture. The book touches the issues with criticism of the scientific and industrial idea of “reducing” food to a mixture of ingredients, and with criticism of fad diets. Food science in the 19th century and the 20th century failed to addressed dangerous unknowns, and failed to warn against risky agricultural and food processing practices. Science is now not exploring the known unknowns, and public policy remains uninformed. This area can be developed further – although it was beyond the scope of Dr. Spector’s book.
The Diet Myth
suggests that food science, as discussed in the popular media, has been static,
suggests that individuals might eat more vegetables,
recommends diversity of diet and expressly and implcitly endorsies Michael Pollan’s advice to “Eat food. Not too much. Mostly plants” and much of what Michael Pollan wrote in his books In Defence of Food (2008) and The Omnivore’s Dilemma (2006), and
Pizza is a leavened flatbread, usually leavened with yeast. Like other bread, it is made with salt. A pizza made from scratch at a restaurant or at home can have more salt, processed cheese and processed meats than a person should eat.
Making pizza dough is similiar to making bread. A pizza crust can be made with flour, water, salt and yeast, and a little sugar or olive oil to enrich the dough. The dough will be a dough ball which will ferment (“rise”) and be flattened for baking. A dough ball to make a 10 inch thin crust pizza will be small, and have to be tenacious to stand up to rolling into a thin crust.
A pizza can be baked in a home oven, although no home ovens achieve the temperatures and conditions of the ovens used in restaurants.
Mark Bittman’s pizza dough recipe involves flour, water, salt, instant yeast and olive oil. His recipe uses 2 tsp. (11.4 grams) of salt, 1 cup of water (237 g.) & 3 cups of flour (408 g.) (B% hydration 58%). This recipe calls for 11.4 grams of salt in 650 g. of wet dough. The calculation of sodium per serving is not straightforward. 11.4 g of salt contains 4.56 g. of sodium (= 4,560 mg.) 650 g. of wet dough makes enough crust for 3 or 4 servings. Each serving would have 1,110 to 1,500 mg. of sodium. The RDA is 2,000 mg.
Mark Bittman recommends mixing and kneading in a food processor, which takes about half a minute, with some extra pulses. In a stand mixer, a yeasted dough can be mixed and kneaded in less than 10 minutes. He recommends letting it rise at room temperature, or more slowly in a refrigerator, before dividing, shaping a dough ball, wrapping and freezing. He suggests using a frozen ball within about a month.
Peter Reinhart has dough recipes in his pizza book, American Pie. His recipes use 1¾ cups of water (415 g.) & 5 cups of flour (680 g.) (B% hydration 61%) His recipes call for stand mixer or hand kneading – not in a food processor. He favours cold fermentation in a refrigerator. He says his doughs can be divided, shaped as dough balls, wrapped and frozen for up to 3 months.
Peter Reinhart, in American Pie, has a recipe to make 4 x 10 inch pre-baked crusts that can be kept frozen for 3 months. These are not thin crust pizzas.
Beth Hensperger has pizza dough recipes in The Bread Lover’s Bread Machine Cookbook for doughs for 2 x 12 inch thin crust pizzas, or 1 x 14 inch deep dish pizza. A pizza cannot be baked in a bread machine; bread machines mix and knead dough in a Dough program or cycle. Her basic recipe calls for US All purpose flour which is has less gluten than Bread flour (or Canadian All purpose flour) and makes a less tenacious dough. This is a recipe for a chewy regular or deep crust.
Recipe
Flour (Volume)
Flour (US oz.)
Flour g.
Water (Vol.)
Water g.
B%
Salt g.
Instant yeast g.
Basic
3.5 cups
16.625
471
1.33 cups
315
67%
8.6 (1.5 tsp.)
5.6 (2 tsp.)
A home cook can mix dough, divide it into balls and refrigerate or freeze dough balls for future use. A recipe that uses 3 cups of flour will make enough dough for a large pizza or 2 smaller pizzas, or 4 small or thin pizzas.
Some grocery stores sell pizza dough balls. These are warmed or thawed, shaped, topped and baked at home. The Holy Napoli brand distributed by a firm in Port Coquitlam is available in local stores, occasionally. The dough ball is 300 g., and contains 1.3 g. sodium, 72% of the RDA. Salt is crystallized sodium chloride, not pure sodium. A recipe for 300 g. of wet dough will, normally, require 3.3 g. salt (a little more than half a teaspoon of table salt). The other ingredients are flour, water and yeast. I am not sure how to compare frozen dough to wet dough at room temperature. 300 g. of wet dough is a little less than 200 g. (1.5 cups) of flour and a letter more than 100 g. (less than half a cup) of water. That seems to be a normal ratio of salt to flour, consistent with other dough recipes.
Any of the dough recipes above would have to be adjusted to reduce sodium. for users with hypertension or salt sensitivity, or concerned to limit consumption of sodium. A pre-mixed dough, or course, cannot be adjusted. A pizza made from scatch can be heathier than a frozen, pre-made pizza, or pizza made with pre-mixed dough.
Frozen pizza is a dressed pizza on a partially baked crust. It is kept frozen and is baked in an oven in about 15-20 minutes in a 400-425 degree (F) oven to finish the crust and heat the pizza to serving temperature. Frozen pizzas are easily heated and baked. They are not healthier than other pizzas. A short survey of some 10 inch (25 cm.) frozen pizzas in the freezer cases of local grocery stores follows. For some of these pizzas, the calories, sodium and other food facts label ingredients are stated for a 1/4 pizza serving. The numbers here are for the whole pizza. The processed frozen pizzas are not more salty than some pizza dough recipes, but that is not saying much. I include the % of USDA RDA (which is 2,300 mg.):
Brand
Line
Style
Crust
Topping
Specialty
Mass
Calories
Sodium
Dr. Oetker
Ristorante
Thin Crust
plain
Margherita
330 g.
840
1260 mg., 55% RDA
Dr. Oetker
Ristorante
Thin Crust
plain
Spinach
390 g.
910
1420 mg., 62% RDA
Dr. Oetker
Ristorante
Thin Crust
plain
Vegetable
385 g.
760
1560 mg., 64% RDA
Dr. Oetker
Good Baker Feel-Good
Multigrain Stonebaked
Spinach & Pumpkin Seeds
Vegan
350 g.
720 g.
1340 mg., 58% RDA
Much of the sodium found in the industrially processed frozen pizza is in the dough. On industrially processed frozen pizza, the processed cheese is abundant, and salty. They contain wheat flour unless the product is a gluten free fake pizza. There is soy bean oil, and there are mystery additives. These products are convenient, but not particularly tasty.
Zambri’s, a restaurant in Victoria sells a proprietary “Pantry” line of frozen restaurant dishes, including pizza. The pizzas are not labelled with retail nutrition/food facts labels. The pizza are larger, thicker and heavier than those above – about 580-600 g.
Some stores have Pillsbury pizza dough in a tube. The ingredient lists indicate that the dough has been mixed to bake to some thing like a frozen pizza. The oil is soy oil, and there are mystery additives.
The United States of America was founded as a republic. It does not recognize that members of a hereditary aristocracy have formal legal power to make laws or command other persons, or any personal legal rights and privileges. America has social classes, based on wealth and income. Sociologists recognize 6 classes:
Upper Class or the SuperRich;
Upper Middle Class – affluent or rich – highly-educated, most commonly salaried, professionals and middle management with large work autonomy;
Lower Middle Class – semi-professionals and craftsmen with a roughly average standard of living. Most have some college education and are white-collar;
Working Class – clerical and most blue-collar workers whose work is highly routinized. Standard of living varies depending on number of income earners, but is commonly just adequate;
Working Poor – service, low-rung clerical and some blue-collar workers. High economic insecurity and risk of poverty;
Underclass, lower class or the Poor – limited or no participation in the labor force. Reliant on government transfers.
Some sociologists and political scientists maintain that social and political power is held by individuals who are members of elites. American Populism, as an ideology, asserts the wishes and interests of “common” people against elites. Americans tend to deny that they are elite. Sociologists have not developed a common clear way of referring to elites, as opposed to classes.
Michael Lind is a centrist on the left-right spectrum of American political views. He was a conservative, but broke with American conservatism. He is a critic of the upper and upper middle class elites who administer neo-liberal economics in American business management. He is critical of the globalization of trade. He disagrees with American libertarianism. He has supported the idea of liberal nationalism.
He has published his ideas in his 2020 book The New Class War, and in articles America’s Asymmetric Civil War, published January 5, 2022, and The End of Citizenship, published in March 22, 2022 on the website of the magazine Tablet. One of the central ideas of The New Class War is that labour relations are permanently segmented between elite upper middle class managers and professionals, and lower paid lower middle class and working class workers. Lind relies on split labor market theory. Financially elite upper class and upper middle class shareholders play the elite workers in the middle class(es) off against the working class and the working poor on immigration, trade, social policy, and other issues, and win most political fights in the US system. Lind is critical of the broad acceptance of the neo-liberal economics of the American upper class and upper middle class by the media and by most politicians in American politics, and the obliteration of movements for financial equality by identity politics.
The New Class War was written before Donald Trump and his supporters tried to resist the result of the 2020 election. The Asymmetric Civil War article was written for the anniversary of the riots in Washington DC in January 2021. It repeats and updates the book on some points:
The Democratic coalition is an hourglass, top-heavy and bottom-heavy with a narrow middle. In addition to hoovering up the votes of college-educated Americans, the Democrats are the party of the Big Rich—tech billionaires and CEOs, investment banking houses, and the managerial class that spans large corporate enterprises and aligned prestige federal agencies like the Justice Department and the national security agencies. …
The social base of the Democrats is neither a few liberal billionaires nor the more numerous cohorts of high-school educated minority voters; it is the disproportionately white college-educated professionals and managers. These affluent but not rich overclass households dominate the Democratic Party and largely determine its messaging, not by virtue of campaign contributions or voting numbers, but because they very nearly monopolize the staffing of the institutions that support the party—K-12 schools and universities, city and state and federal bureaucracies, public sector unions, foundations, foundation-funded nonprofit organizations, and the mass media. By osmosis, professional and managerial values and material interests and fads and fashions permeate the Democratic Party and shape its agenda.
While the liberal Big Rich cluster in silver apartments and offices in trophy skyscrapers in the inner core of blue cities, the elites of the outer suburbs and exurbs tend to be made up of the Lesser Rich—millionaire car dealership owners, real estate agents, oil and gas drilling equipment company owners, and hair salon chain owners. This group of proprietors … forms the social base of the Republican Party despite efforts ,… to rebrand the GOP as a working-class party.
….
If hourglass Democrats are dominated by urban managers and professionals linked to the national and global economies, and the diamond Republicans by moderately rich local business elites, then who speaks for the two-thirds of Americans who are working class, who lack college diplomas and must work for wages? The answer is: nobody. At 6% and falling, private sector trade union membership in the United States is lower than it was under Herbert Hoover.
The only time that the working-class majority had any real influence in American politics, as well as in their workplaces, was between the 1940s and the 1980s, when private sector unions were a force that both parties had to reckon with. Private sector unions have been annihilated in the last half-century in the United States because hatred of organized labor is one of only two areas of agreement between socially liberal Democratic Silicon Valley tech entrepreneurs, CEOs who donate millions to Black Lives Matter, and small-town Republican sweatshop owners and overseers who think Social Security and Medicare constitute “socialism.” The other thing that the Democratic Big Rich and the Republican Lesser Rich agree on is the need for more indentured servant “guest workers” from other countries who are bound to the employers that sponsor them, and who are thus more easily manipulated and intimidated than either free American citizen-workers or immigrants with green cards who can quit bad employers.
Lind’s analysis of the differences between woke capital, old Capital, the woke managerial-professional class, the lesser Rich (the lower upper class and the wealthy upper middle class), and the working class does not account for large parts of the middle classes (the American petite bourgeoisie). Others agree that the disputes between American elites are significant but classify the disputes differently. Joel Kotkin, (author of The New Class Conflict 2014 and The Coming of Neo-Feudalism 2022) writing for the British online magazine unHerd in “Do We Need a capitalist civil war“:
… the French economist Thomas Piketty aptly divides our capitalist class into what he calls “the Brahmin Left” and the “merchant Right”. One side, as its caste association assumes, tends to see itself as more spiritually enlightened, as priests of the progressive secular religion. The merchant side, however, is more concerned with market competition (particularly from China), the cost of goods, and the impact of regulatory policies on their core businesses.
Today, the Brahmin Left has its base in large corporations and investors, and has allied itself with the academic and media establishments, financing non-profits and generally supporting increasingly intrusive government. By contrast, the merchant Right draws its natural support from the traditional middle class — skilled workers, high-street businesspeople, and small property owners — who also have become the bulwark of the Trumpian Republican Party.
….
[The] corporate shift to the Left, particularly since the Black Lives Matter protests, has created a backlash within the capitalist class, with many concerned at what they see is the creation of a highly regulated, less competitive and openly politicised economy. Add to this Biden’s own embrace of progressive ideology and it’s hardly surprising that many traditional capitalists now fear for their future.
….
And at first, this corporate class seemed to support the Biden administration’s priorities on immigration, racial “equity”, gender, and climate change. But the government’s incompetent Afghanistan withdrawal, the intensifying border crisis and its own economic programme weakened this capitalist ardour. Most critical has been Biden’s stunning failure to address the roots of rising inflation. While costs of living soared, his supporters claimed everything was either temporary or Vladimir Putin’s fault. But it is clear inflation was rising rapidly before the Ukrainian invasion, and is now considerably higher than key competitors, such as Japan, Germany, France, Canada and China.
….
Amid a contentious climate, who will win this new capitalist civil war? Hopefully neither side, at least not too decisively. As unromantic as it may seem, the middle and working classes rely on political competition between the elites to survive, as it forces them to make concessions … the enemy of mass progress is in the uniformity of elites: when autocracy thrives, and when a small group of people — be they feudal lords, oligarchs or party cadres — control the political field, it is the middle and working classes who suffer.
What Lind wrote about American Democrats applies to the self-styled progressive Canadian political parties, the Liberals, the New Democrats and the Greens. What Lind wrote about American Republicans apples to the Canadian Conservative party – a neoliberal party that wants to lower wages.
Most of his SF writing is YA. His characters explain things or do things that he explains. SF writers notoriously tended, and some still tend to explain scientific premises of the setting or plot. He tends to the explantory on coding, the internet, commerce, protests, and activism. He favours free speech too much to be “Woke“. He appears to not discuss gender identity or some Woke issues. He is progressive or Left on privacy, and opposes corporate or government surveillance and the application of behavioural economics and other “sciences” to influence people follow and be controlled to buy things or be “governed”.
He is a GenX journalist/publisher/entrepreneur/activist, born in Toronto, who has lived in London (UK) and Los Angeles. I read some of what he wrote when he was writing for Boing, Boing. He has written on information tech issues. He has published policy advocacy, technical information and opinions, and some fiction on the Internet. He now (as of early 2022) publishes “an old fashioned link-blog” – an almost daily summary of links with an RSS feed at Pluralistic, cross published as a mailing list newsletter. It include sections:
Name
Content
Daily Links
On some days, links to his podcast Craphound’s news/latest blog. Some times his podcast is a reading of an essay or article published on his partially gated Medium1Medium is a publishing platform site/platform. It has a partial or soft paywall – the site tracks something and puts up a “you have x free articles left” banner. The differences between Medium and Substack affect writers. blog site. On most days, links to sections of a daily published short essay at plurastic.net on issues and ideas, tech and the news.
Hey look at this
Link to third party material, usually with interesting images
Wayback machine
List of links to material published on web on this day, in history, mainly about tech and information
Colophon
Lists with links if any currently writing, currently reading, latest podcast, upcoming appearances, recent appearances, latest book, upcoming books.
On March 8, 2022 he linked to his review of David Graebber and David Wenngrow’s The Dawn of Everything. I had been struggling with this book and had not finished it – it was high demand it with many holds in the library system. He refers to sections that I read, in the first half of the book. It is an interesting book that straddles the division between ideas of human evolution and culture that assume that whatever human beings do is natural and morally good, and whatever human beings do tends to greed backed by power, and morally bad things. David Graebber thought many social, economic and political institutions that have bad consequences for people are not the automatic or natural way of doing things.
On March 17, 2022, Doctorow’s article “Late stage capitalism is weird capitalism” discusses Benjamin Braun’s paper “Asset Manager Capitalism as a Corporate Governance Regime” with asides on a current attempts to reform US legislation on corporate concentration (anti-trust) and US federal central bank policy on wages and inflation.
On March 20, 2022 he reviewed Dark Factory, a YA dieselpunk novel.
On March 22, 2022 he discussed the Electronic Frontier Foundation paper “Ban online Behavioural Advertising” on privacy, data gathering, targetted advertising and surveillance capitalism.
On April 28, 2022 he discussed the dark pattern web ads that deposit cookies, build tracking of users and subsidize the sale of information that identifies web users. He mentioned a hardware ad block device. (Dark Patterns see:
On April 29, 2022 he discussed contextual ads, which trick Web user into opening pages that the large tech companies unilaterally interpret (use) as consent to place cookies, harvest data and receive ads.
On April 30, 2022 he discussed Disney’s excuse to break a contract to pay royalties to Alan Dean Foster for his popular Star Wars novel(s).
Cory Doctorow works hard and almost always says something new and interesting.
This is part 8 of 8 posts organized as a single article. individually published as posts on this blog. In March 2024 I began to reorganize and revise the long article. The sections are numbered for reference here and in the table of contents for each post.
At one time, the problem of what was good enough could be answered with a slogan such as “close enough for government work” or “The Best is the enemy of the good“. The term satifisficing, invented by the economist Herbert Simon, defines a condition believed to be good enough, even if it is not entirely optimal (the best). It is used by project managers, economists, psychologists and even by philosophers.
Henry Ford is reported to have said in 1909 of the Ford Model T: “Any customer can have a car painted any color that he wants so long as it is black.” The Ford Model T, produced from 1908 to 1927 cheap, mass-produced, powered by an internal combusion engine, was the most popular automobile in the world. At first the cheap mass produced automobile was a marvel. Later, automobiles had to be faster, safer, more efficient, more aerodynamic, prettier, and produce less harmful emissions, and became very expensive. Bicycles have become more complex and expensive too.
Bike manufacturers make bikes that are better for some surfaces and conditions, and encourage consumers to buy and use multiple bikes. Whether a bike or a component is the best available for a rider may be unknowable until a rider rides it a lot, and has encountered road conditions and weather. There are imperfect aspects to owning and maintaining a bicycle. The manufacturer’s team made decisions about design features and components. They aimed to make a bike that can be sold profitably to many cyclists. The manufacturer of my Cannondale Topstone gravel bike used a mediocre, KMC chain to make an affordable bike. SRAM PC chains are more expensive, but mediocre too.
Chain Size
Shifting problems can also be caused by the shifters, the derailleurs, the chain, sloppy execution by me, or bad karma. Shifting problems are often blamed on incorrect alignment of the rear derailler pulleys with the cassette cogs.
I looked at my bike at rest and on a repair stand many times, but not at the position of the rear derailleur pulleys when the chain was on the large chain ring and largest rear cog, or the smallest chain ring and the smallest cog. I avoided pedalling in those combinations. Generally if I was going to climb, I would be on the small chain ring. A few times, I would get into the smaller rear cogs on the small chain ring which lead to a rattle or rumble sound. I could not see what was happening as my legs were pumping, I was looking where I was going, and the bike was at speed. I thought the chain, nearing its outer position on the cassette, with the front derailleur in the inboard (small chain ring) position was starting to rub the outer plate of the front derailleur.
The main way of sizing a chain in Sheldon Brown’s Bicycle Technical Info page in the section Chain Length in the article on derailleur adjustment ensures the chain is long enough to run in the largest combination of the diameters of the chain wheel and cassette cogs. That method and the complementary check of chain tension at the other extreme are shown in the Park Tool article Chain Length Sizing and video How to Size a Chain and in the Global Cycling Network’s Dan Lloyd video How to Calculate the Correct Chain Length.
In February 2022 after I had broken the derailleur hanger, and had taken the bike to a mechanic for replacement of the rear derailleur cable. The mechanic had made the adjustments to the cable barrel to match the cogs, and the derailleur positions to the shifter indexing. The bike had a new rear derailleur cable, properly installed and adjusted. I looked at the rear derailleur pulleys in both exteme positions.The derailleur pulleys had some room to go further when the chain was on the large chain ring and largest rear cog, and there was slack in the bottom span of the chain when the chain was on the smallest chain ring and the smallest cog.
The chain was a full link (25.4 mm.) too long. I had sized the new SRAM chain in 2021 against the KMC chain on the bike, which had been new when I bought the bike. The KMC chain was not replaced when I had replaced the original Shimano cassette with a SRAM cassette in the winter of 2019-20.
I sized my new chains in 2022 against the resized SRAM chain – one full link less. I operated the YBN chains with fresh paraffin lubrication. Other problems with the derailleur and cable had been addressed by a mechanic as I said above. The chains shifted without skipping the shift or jumping a cog when I tap a shifter lever.
YBN SLA-110 or YBN SLA-1100
YBN is a brand of YABAN Chain Industrial Co., Ltd., a manufacturer of steel products based in Taiwan founded in 1989. SLA is used to describe chains made with “Special Lubricating Aid”, a coating described as “NI-PTFE blend”.
The Yaban site, in late 2023, discusses the SLA-110 chain. An SLA-110 chain has YBN’s SL+ feature, a laser cutaway section on the inner and outer plate. YBN claimed 8,000 Km life on its SLA-110 11 speed chains, which it describes:
the SLA110 comes standard with laser cutouts and hollow pins to reduce weight; DHA chromium hardening to increase service life (up to 8000 kilometers); and Ni-PTFE treatment to reduce friction and drivetrain noise. Add in chamfered plates for precise shifting
…
Ti-Nitride treatment for durability / … / Flat-step riveting for pin strength exceeding 350kgf / Salt spray test: 500 hours / Arc guide block design for chain stability / Thin plate construction for shift accuracy / Size: 1/2″ X 11/128″ / Pin length: 5.5mm / Total number of links: 116 / For road and off road use
YBN manufactured, at one time, SLA-1110 chains. Molten Speed Wax, the US dealer for YBN had a stock of SLA-1110 chains. It had some with the Black Ti Nitride coating in 2022, and still has some in other colours in late 2023. MSW’s description of the SLA-1100:
Blue collar workhorse chain for training or racing
Compatible with all 11sp drivetrains
Ni-PTFE treatment for reduced friction and noise
DHA chromium hardened pins and rollers for increased longevity
Solid chain plates for maximum strength and stiffness High-quality nickel plating for durability and rust prevention
Dave Rome in the Waxing Endless FAQ at CycingTips 1online but paywalled in 2023, noted that Adam Kerin suggested an immersion waxed YBN SLA chain can be run for 15,000 Km., waxed with Molten Speed Wax (proprietary paraffin blend), if the wax is refreshed at intervals of about 300 Km. The article did/does not distinguish between SLA-110 and SLA-1110 chains.
In February 2022 I ordered a YBN SLA chain with Black Ti-Nitride coating from Molten Speed Wax, and a few pounds of MSW. The production and delivery of Molten Speed Wax in early 2022 was delayed by supply chain and logistic issues. They shipped me a pre-waxed chain, but no wax. I got the chain just after I had replaced a broken rear derailleur hanger, and had the bike serviced (replace the cable to the rear derailleur tuning the setting of the rear derailleur). It was in bubble wrap and a sealed plastic bag. It lacked cutaway sections on the inner and outer plates. It was an SLA-1110.
I did not careful clean the lube/dirt gunk out of the cassette or scrub the chain wheels. I put the new chain on the bike. I ran that chain (the black one) for 557 km, which is far longer than ZFC advised.
I am not sure what happened. I got the chain I ordered. It was better than the chain it replaced. I ordered and installed a second waxed chain. I received an SLA-110. I stopped running the second chain it at 472 km. At that point I installed a new SRAM chain (I called it SRAM ’22 in my notes) lubricated with Silca Synergetic.
When I got some Molten Speed Wax in May 2022 I waxed the two YBN SLA chains. I began to run those SLA chains. I did made efforts to deep clean them with solvent a few times.
My YBN SLA 1100 chain lasted about 5,000 Km before it reached replaceable wear in September 2023. My second YBN SLA-110 chain at just over 5,700 Km, as of March, 2024, has not reached replaceable wear.My decisions to to run those YBN chains as long as I did, and some bad cleaning practices contributed to chain wear.
Lube Directions
Deep cleaning with solvents (see Bike Chains 5) was a niche practice for users who melt paraffin and immersively wax their chains.
I tried to run my new ’21 SRAM chain with a few drip lubes in 2021:
factory grease for a couple of rides. This confirmed to my satifisfaction that factory grease is not a lubricant.
Dupont Multi-Use with Teflon. The chain ran better but was noisy. This was enough to satisfy me that this household lubricant should not be used as chain lube.
Silca Velo’s Super Secret Chain Coating fluid wax product. It was very runny. Most ran off the chain in spite of my applying it the way Silca Velo’s Ask the Expert Video showed. The video made the point that the fluid should be dripped on the chain with the chain cross-chained (large-large combination) and left to penetrate and dry. Silca Velo also recommended or required deep cleaning a new chain with a direction to use the product on an “Ultra Clean” chain. I did not understand that Silca meant “remove factory grease with solvent” when I started to use Silca Super Secret Chain Coating in 2021.
MSpeedwax, Adam Kerin of Zero Friction Cycling and Dave Rome of CyclingTips recommend deep cleaning to remove factory grease from any chain before applying any lubricant. After using the ’21 SRAM chain a for a few thousand Km. in the summer and fall, early in the wet Cascadian winter, I finally deep cleaned the chain, and applied Silca Velo’s wet lube Synergetic. The solvent showed opaque clouds of detergant, wax, water and dissolved grease.
The chain ran silently on the wet lube, but it gathered dirt. Eventually, the chain passed the replacement point, according to the gauge I used. The chain wore in about 5,000 Km. of riding which was better than I expected after the fiasco with Super Secret Chain coating and factory lube.
I bought a waxed YBN SLA chain from Molten Speed Wax in February 2022.. I ordered some bags of MSW wax pellets. In February 2022 MSW was taking orders for shipment of wax at the end of April. The chain arrived in March, and I tried it. After I passed about 300 Km., I topped up the wax on the chain with Silca Super Secret Chain Coating. I did this about 8 AM on a day I rode at noon. It left the chain making some noise. Silca recommends leaving this product for 24 hours to penetrate and dry. I applied more Super Secret Chain Coating on a rest day, and left it for a day. The fluid dries out, and leaves a dry wax. The chain ran better and was good for a few more rides. Super Secret Chain Coating works to top up hot wax applied to a clean chain.
The directions on the Super Secret Chain coating drip bottle and jar, and the promotional material do not tell the whole story. Silca Velo, unlike the larger lube makers, has product directions and resources on the Web.
Derailleur adjustment
A new cable will stretch after time on the bike and shifts. The cables hold the derailleur against springs.
The shifts on a rear derailleur on a single click of an indexed shift are small. Cable stretching can result in a click moving the pulleys too little or too far. The barrel adjuster(s) (I have one adjuster at the derailleur end of the cable to a Shimano 105) make tiny changes in response to a quarter or half turn of the barrel It was necessary to watch YouTube (Park Tool’s 16 minute rear derailleur adjustment) and experiment to learn the skill.
Wet lubes and paraffin don’t mix
Wet lubes adhere to all the metal surfaces they touch including the other drive train componments: chain rings, cassette cogs and rear derailleur jockey wheels. A rider switching to paraffin must clean the drive train to remove wet lube and contaminants adhering to the lube. It is not possible to avoid cleaning the drive train. The wet lube, and dirt adhering to the wet lube adhering to drive train components, will affect the paraffin. It may not happen instantly but it will make the chain squeaky or creaky again
The components must be down to bare metal or plastic. The components don’t have to be washed in solvent to the same standard as the roller chain.
Techno-optimism: Carbon fiber
Carbon fiber composites are used to manufacture bike frames, forks, wheel rims, cranks and handlebars. CyclingTips explained the machinery and processes for mechanics, riders and others not involved with manufacturing
Carbon fibers are a chemically engineered product. Short fibers can be manufactured, spun, weaved and cut into threads, ribbons and sheets. The threads are laid in forms and coated and held together with baked resins and plastics produce long pieces of high modulus (stiff), flexible plastic, known as carbon composite, carbon-fiber-reinforced polymers or carbon-fiber reinforced plastic (“CFRP’). Some industries need CFRP made to high specifications (e.g. aircaft components). The sporting good industries are less rigorous, and the rejection and waste ratio of CFRP material is lower.
There is one company in the world, as of late April 2022, Carbon Fiber Recycling in Tazewell, Tennessee, USA that recycles carbon fiber from composite scrap. CyclingTips NerdAlert podcast covered the company in the April 28, 2022 episode. A composite item has to be shredded, and metals removed. The CFRP is pyrolized. The necessary heat is initially supplied with natural gas, which contains methane. Baking the plastic produces more methane. The methane is collected and use to fuel the process. The carbon fiber is chopped and can be reused. Silca Velo was the first cycling company to use recycled carbon fiber. It uses the fibers to make a tubeless tire sealant. Carbon Fiber Recycling hopes to license its patents, and suggests that recycled carbon fiber can be used to manufacture durable small components.
Manufacturing carbon fibers, baking them into CFRP, and breaking down CFRP burn fossil fuels and produce products of combustion. The bike industries have been using CFRP to replace metal but have not stopped using fossil fuels to make carbon fibers and CFRP.
Manufacturers of bikes, components and lubricants talk around the fact that bikes are manufactured and maintained with industrially manufactured materials and maintained with industrially manufactured petrochemical lubricants, solvents and detergents.
The Way We Eat Now, a 2019 book by British writer Bee Wilson discusses paradoxes of food in the modern world: the success of farmers in growing enough food to feed the world, the inequalities of access to food, and the prevalence of unhealthy eating. Ms. Wilson does not identify herself as a chef, biologist, ecomomist or food scientist. She approaches food as a consumer, cook, parent and journalist.
The book suggests that individuals might spend more time cooking and eat more vegetables, apparently endorsing Michael Pollan’s advice to “Eat food. Not too much. Mostly plants” and much of what Michael Pollan wrote in his books In Defence of Food (2008) and The Omnivore’s Dilemma (2006). The book makes a stronger argument about the problems of modern food.
The prevalance of unhealthy food was discussed in this excerpt or digest from the book:
What we eat now is a greater cause of disease and death in the world than either tobacco or alcohol. In 2015 around 7 million people died from tobacco smoke, and 2.75 million from causes related to alcohol, but 12m deaths could be attributed to “dietary risks” such as diets low in vegetables, nuts and seafood or diets high in processed meats and sugary drinks. This is paradoxical and sad, because good food – good in every sense, from flavour to nutrition – used to be the test by which we judged the quality of life. A good life without good food should be a logical impossibility.
….
Almost every country in the world has experienced radical changes to its patterns of eating over the past five, 10 and 50 years. For a long time, nutritionists have held up the “Mediterranean diet” as a healthy model for people in all countries to follow. But recent reports from the World Health Organisation suggest that even in Spain, Italy and Crete, most children no longer eat anything like a “Mediterranean diet” rich in olive oil and fish and tomatoes. These Mediterranean children, who are, as of 2017, among the most overweight in Europe, now drink sugary colas and eat packaged snack foods and have lost the taste for fish and olive oil. In every continent, there has been a common set of changes from savoury foods to sweet ones, from meals to snacks, dinners cooked at home to meals eaten out, or takeaways.
….
For most people across the world, life is getting better but diets are getting worse. This is the bittersweet dilemma of eating in our times. Unhealthy food, eaten in a hurry, seems to be the price we pay for living in liberated modern societies.
The author appears to agree that Green Revolution succeeded in breeding growing plants that put calories in mouths, but observes that agriculture failed to add to the quality of diet of most humans. She appears to agree with the United Nations’ Committee on World Food Security that food security means that “all people, at all times, have physical, social, and economic access to sufficient, safe, and nutritious food that meets their food preferences and dietary needs for an active and healthy life”, and that the Green Revolution did not provide humans with food security. She does not attempt to explain how the Green Revolution changed the way that food is purchased by food processing companies and sold in markets of the world or discuss the issue in terms of agricultural economics.
In a 2015 article, Ms. Wilson discussed her thoughts on the way food is discussed:
It’s easy to be negative about this: much easier to criticise the overweight two thirds of the country than observe the smaller proportion who are in, well, proportion. “What they should be telling us,” she insists, “is that one third of the population, assuming they are not anorexic, bulimic or compulsive exercisers, have positive eating habits which means that eating well is a pleasurable thing.” We’ve become moralistic about food and size, waging war with words. “It’s not ‘naughty’ or ‘virtuous’. It’s food,” Bee fumes. “Painting chocolate as naughty and salad as virtuous just enforces the dualism in which salad is unpleasant and sweet things, frankly, sound like way more fun.”
Changing the lingo is just one part of the battle; changing attitudes is the objective. A good starting point, Bee suggests, is to remind ourselves that as omnivores, eating has long been a complex thing. “We don’t have an instinct that tells us what to eat,” she says. “We have to educate ourselves. It’s not a moral thing. It’s a skill we learn.” When people say it’s easy to lose weight—move more and eat less—it is not just insensitive, but patronising. “It’s not about intelligence. It’s about education.”
In Scandinavia they’ve tried diet interventions at various ages: using cooking workshops and meal planning, they’ve introduced both young and old to new tastes. Projects carried out in Finland proved that children’s tastebuds can be broadened considerably, and in Sweden even 70-year-olds were taught to like vegetables eventually. “It’s not hopeless at any age.” On the other hand, she reminds me “there are plenty of highly intelligent people who haven’t worked out how to stop when they’re full.”
Ms. Wilson critiicizes sweetened soft drinks – ultra-processed compounds of water, dissolved sweetener, and flavourings. The majority are sweetened with sugar. The brain registers that the liquid quenches thirst, but does not register that the person has consumed enough sugars to provide energy for hours of activity. In the absence of activity, the body converts the glucose to fat. She also says:
The occasional bowl of instant ramen noodles or frosted cereal is no cause for panic. But when ultra-processed foods start to form the bulk of what whole populations eat on any given day, we are in new and disturbing territory for human nutrition. More than half of the calorie intake in the US – 57.9% – now consists of ultra-processed food, and the UK is not far behind, with a diet that is around 50.4% ultra-processed. The fastest growing ingredient in global diets is not sugar, as I’d always presumed, but refined vegetable oils such as soybean oil, which are a common ingredient in many fast and processed foods, and which have added more calories to what we eat over the past 50 years than any other food group, by a wide margin.
Ms. Wilson criticizes fad diets including food promoted by the inventors and supporters of “clean eating”, meal replacement fluids and powders (e.g. Soylent, Huel,). She thinks many energy bars and gels are largely candy snacks (ultra-processed), dressed up as special foods with benefits for some people (e.g. athletes competing in endurance sports). Her view of protein bars is similiar. She discusses the growth of prepared food – whether prepared in haute cuisine restraurants or fast food shops. The food is appealing and plentiful but not nutritious.
She also refers to psychological issues influencing how humans make decisions about buying and consuming food.
Cooking has been socially deprecated. Cooking skills and home economics are not part of the education of children. Nutritious foods are hard to identify, inconvenient, or not available in grocery stores. At the same time ultra processed food is cheap, convenient, strongly flavoured and available anywhere in the world. The book supports the campaigns to regulate the marketing and sale of soft drinks (e.g. the campaigns discussed in the writing of Marion Nestle). In part, this reinforces comments of Michael Moss, the author of Salt Sugar, Fat (2013) about modern food, poor public health policy and advice on diet, the biases and failures of so-called food science in America, calories and obesity.
Another of Ms. Wilson’s criticisms of the food supply and processing industries is that they buy and sell ony a few varietals of several fruits and vegetables, usually based on durability, size and availability in bulk rather than nutrition or taste. The Cavendish banana is ubiquitous, often used to sweeten ultra-processed grain “breakfast”cereals. It is not a nutritious fruit. Some vegetables – e.g. most winter squashes (or all squashes) – are water in a plant fibre shell, and are not palatable. She discusses the efforts of Dan Barber to breed a better tasting squash, which have been covered in articles including Tom Philpott’s Squash Is a Mediocre Vegetable. It Doesn’t Have to Be That Way in Mother Jones in 2018.
In part, Ms. Wilson describes the the world food markets as a giant mess that cannot be solved without political action affecting farmers, processers and consumers:
A smart and effective food policy would seek to create an environment in which a love of healthy food was easier to adopt, and it would also reduce the barriers to people actually buying and eating that food. None of this looks easy at present, but nor is such change impossible. If the transformations we are living through now teach us anything, it is that humans are capable of altering almost everything about our eating in a single generation.
The goal of creating an environment of a love of healthy food is vague, and involves changing the role and power of food companies in the markets of the world and altering the present climate of respecting the perceived preference of consumers for fast food which can be harvested, processed and brought to market with the least expense to producers and processers.
Much of this book discusses ideas first discussed in Ms. Wilson’s column in the Daily Telegraph, interviews with other writers, and articles in publications such as the Guardian. Her material at the Guardian is indexed under her profile.
As the reviews promised, the book has anecdotes about British writers, including the historian MacAulay, the 18th century novelist Samuel Richardson, the mathematician/logician/novelist Charles Dodgson (Lewis Carroll) and the 20th century novelist Virginia Woolf. It has stories about unsuccessful efforts to index works of fiction in English, fictional indices in fiction and the uses of hostile indices as polemical attacks on adversaries in the 17th and 18th centuries. It is, as the reviewers said, literate and witty. It is short, informative and funny in places.
The book tells stories about the history of books and the efforts of classical, medieval and Renaissance scholars to create indices of religious, scientific and philosophical works. The book touches on
the innovations in the technologies of making records of information – papyrus, scrolls, the codex (bound book), paper, the printing press, the invention of page numbering, and
The book explains the labour necessary to create works like Index of Periodical Literature started by William Frederick Poole in the 19th century, and efforts of Josephine Miles, in the 1950s, to convert the notes of the deceased scholar Guy Montgomery to punchcards to create a database to complete and publish Montgomery’s Concordance of the works of the 18th century poet John Dryden. The book touches on creation in the 1980s and 1990s of the personal computer software used by modern index professionals to create indices for and in (inline) modern works, such as MACREX, CINDEX and SKY Index, and explains the development of tags and markup to generate indexes in flowing text in ebooks. The discussion of tags leads to a discussion of the use of hash (#)tags in Twitter, which leads to the evocative hashtag created by publicists for the release of a 2012 album by the singer Susan Boyle [#susananalbumparty].
The book lacks a bibliography, but has enough endnotes to credit sources of information.
I have listened to Kermode and Mayo’s Film Review podcast on an iPod and more recently on podcatcher apps on my phones, since 2011. The podcast was a recording of a radio program broadcast on the BBC Radio 5 channel in the UK, with added audio.
In the podcast on April 1, 2022, Simon Mayo mentioned that his pass to a BBC building had been cancelled before he had tried to enter the building for the Friday afternoon radio broadcast and podcast recording. The hosts also recorded a call to the versatile British actor Jason Isaacs. (His performance as Marshall Zhukov in the black comedy The Death of Stalin was brilliant). While the hosts had made “Say Hello to Jason Isaacs” a meme, they only had had Jason Isaacs on the show when he was interviewed about a movie.
The broadcast on April 1, 2022 was the final episode. The end of the show had been mentioned in the show and podcast March 11, 2022. I had missed or misunderstood the announcement. On March 11, 2022, the hosts had announced that the show was ending in tweets, which I had not seen.
My podcatcher did not save the episode, which I expected on April 8. I searched. The seach engines took me to the BBC program and podcast pages – which had become archives of the BBC programs. The BBC did not say, on this pages, that the podcast and the program had stopped. The BBC had posted a news item on March 11, 2022. The Guardian published an informative article which suggested that the hosts would be starting a new program with another publisher, but did not provide a way of finding the new broadcast or podcast. Information about the new show was published in an article in the Independent on April 1, 2022. There will be a public podcast called Kermode and Mayo’s Take starting May 5, 2022, indexed by the podcast sources and available free by subscription in most or all podcatching platforms. There is to be another podcast to be called Take 2 available on a paid subscription basis in the Apple store.
The articles and stories do not explain why and how Kermode and Mayo left the BBC. They had a successful show with a loyal following. They were also boomers, with an older audience interested in modern cinema, perhaps an elite niche in coverage of popular culture. Simon Mayo had been popular as host of popular music programs, and had shifted his emphasis to literature and other cultural interests. The BBC is a complicated organization. I recently read Beebology, a review of two histories of the BBC, published at the London Review of Books. The BBC could have resisted paying as much as the hosts wanted, or usedthe end of the show as an excuse to promote younger talents, more amenable to the ideas of young managers and to working in a gig economy model of public broadcasting.
A Wulfrunian 1A Wulfrunian is not a member of an alien people in a video game. Draconian was the name of a video game in the 1980s. It was also a trope refers to the disproportionate severity of punishments in the first written legal code of Athens. Some lawyers, tired of the hyperbole of comparing modern laws to Draconian laws, have joked that the Draconians were hostile aliens in an episode of Star Trek. A Wulfrunian is not an ally of House Stark in the HBO series Game of Thrones or in the novels by George R.R. Martin.is a resident of Wolverhampton in the English midlands, once an industrial town in the English Black Country. In the 19th century, many Irish immigrants to England lived and worked there.
The English journalist and writer Sathnam Sangera notes in his 2021 social history book EmpireLand: How Imperialism has Shaped Modern Britain2The link goes to the Goodreads entry; the book does not have a Wikipedia entry as of April 2022. that in 1871 one Wulfrunian in five was Irish, and that Wolverhampton was called Little Rome. References to Rome were a discrimiatory English allusion to the Roman Catholic religion of the Irish immigrants. After 20th century immigration from the Caribbean Islands, Asia, and Africa, an area of Wolverhampton was known as “Caribee Island”.
Mr. Sanghera’s ancestry is Sikh. The British conquered the Punjab in the wars of colonization of South Asia. The Sikhs became loyal to the empire, and many immigrated to Britain in the 20th century. His parents were disappointed, on emigrating to Britain and settling in Wolverhampton, at the British hostility to immigrants. (Enoch Powell, the controversial conservative 20th century politician (he might now be seen as an early right wing populist), was initially an MP elected in Wolverhampton).
British workers, including 19th and 20th century workers, were born and raised as social inferiors in the British class system. Many workers were resigned to traditional working class status. Some accepted that they could not change their class and sought and power collectively. Some became or aspired to become middle class. For a variety of reasons, working class British persons might speak with accents, or favour certain entertaiments and interests, and signal their working class identity.
The woke English blame colonialism and empire for the failure of the working class to welcome immigrants, or call working class persons racists. The name calling signals the sense of the name callers that they are socially and morally more virtuous than working class persons.
The book is good3Many or most of the comments on the book at Goodreads comments are “woke”. .
Energy Transitions by Vaclav Smil, published in 2010, is short. Reading it took time. The book is a narrative survey of some studies of changes in the way humans have used energy to perform work. Humans and animals convert biological mass (food) and heat and light from the sun into chemicals that grow into muscles or power muscles. Humans use energy to collect food or to collect fuel to cook food. In modern times many humans use energy to work for wages or profit to pay for fuel, energy and food. Humans used energy to capture and domestic animals, to gather and plant seeds, and to practise agriculture to have more food. Humans used energy to make tools. Humans used energy and tools to gather more material and make new tools. In the last few hundred years, humans have used fossil fuels and radioactive minerals to make machines which convert heat energy to mechanical power or to electrical energy.
Scientists have measured or estimated the energy used and the work perfomed. In the industrial revolution, which is still happening in parts of the world, some humans in some societies in some places replaced biomass with fossil fuels as the principal energy source. World-wide, humans have deceased the use of biomass (wood and straw) as fuel to generate heat, compared to other fuels. External combustion could change the biomas wood to charcoal, or fossil fule coal to coke or heat to power in steam engines. Internal combustion of refined petroleum generated more energy and power. Energy could be converted to electricity. Electricity needs transmission infrastructure and energy sources. European and North American countries made several energy transitions in the 19th and 20th centuries. They use coal, petroleum and natural gas – fossil biomass to thermally generate electricity, and petroleum in internal combustion engines and turbines to power transportation and industry. The book sketches the changes involved in doing work with machines, and getting energy from biomass, fossil fuels, radioactive minerals, geographical/geological forces (wind, tide, geothermal) and from solar radiation.
This book discussed, primarily, how hard it will be for humans enjoying or transitioning to high energy consumption to transition to more sustainable sources of energy. The book mentions the fear that the world is running out of some resources, noted in the 1972 Limits to Growth report commissioned by the Club of Rome. The book mentions dematerialization but concentrates on energy. His 2013 book Making the Modern World on dematerialization notes that recyling has changed the production of steel and aluminum in parts of the world.
Dr. Smil’s sine ira et studio approach will disappoint climate action warriers. He notes that governments and industries have taken action on some of the environmental issues that concerned North Americans and Europeans in recent decades. We don’t hear much about acid rain because of steps taken to reduce emissions of sulfites in flue gases and nitates in automotive engine emissions.
The book suggests that modern and modernizing societies will not easily stop burning fossil fuels. Fossil fuels are denser sources of energy than biomass. Modern machines need fossil fuels. Fossil fuels power electical generation, petroleum production, chemical production, and the production of ceramics and metals. China has invested in coal production and thermal generating plants to power its modernization. The “West” cannot tell the formerly colonized peoples of the earth that they should not aspire to the things the West has.
Wind power can be harnessed but requires vast infrastructure to get the power where it can be used. It is not a dense power source. Photo electric is not a dense power source. The fuels made from biomass – eg. ethanol are not dense and are costly to produce. The earth cannot generate biomass to burn as fuel or convert to fuel without devastating changes.
Politicians make treaties that cannot be implemented due to national politics. The techno-utopian publicists for capital promise that technology will save the world some day. Every country with resources and technology has adopted neo-liberal economics and politics, and waits for some fabulous invention to be made. Governments and industry continue to wait, promising to adopt, at some point, new technology.
