Charlie Loyd @vruba@everything.happens.horse

@migurski Thank you, but we got through it with a big freezer bag. All set now.

A great way to save on those summer energy bills is to simply have your fridge break.

An old friend is visiting, and we were walking through Berkeley. He pointed at an old restaurant and said “Hey! St Jude¹ took me to lunch at that Burmese place once! She was really nice.” and I felt very connected to a past that is not remembered well enough.

1. https://en.wikipedia.org/wiki/Jude_Milhon

@brennen If I were doing this, and I’m not saying this is how a sensible person would, I would make an SVG and georeference it in QGIS.

@tmcw Oh my god, I just know hole minimization is an incredibly gnarly problem and a lot of people are mad at each other about strategies for it.

@skry @davidgerard I suspect this is a problem that Marx and Graber will have more useful things to say about than Dilbert and Levitt willl.

One of the things that always delights me about people is how adaptable we are and how willing we can be to take weird things seriously just to try them.

The older I get the more I see this as the obverse of a terrifying susceptibility to a spectrum of groupthinky social problems that starts merely cringey but ends out in death cult territory.

https://mas.to/@kissane/112769168991913198

@jes5199 The empty comment is still a comment, buddy.

@riastrad If it’s threaded on the original post, definitely. You might try doing it as a separate thread without mentioning the meme? That seems safer.

@kingrat This seems like a comment, but I’ll allow it.

Okay, folks. I’ve been asked by a lot of friends who aren’t following the AI discourse to sort of clarify what the main camps are arguing, how they approach the issues, etc. As a trusted observer, I’m happy to provide this orienting service. No questions or comments, please. Hope it helps!

Me, politely but firmly taking the jar of kimchi out of the shooping cart and putting it back on the shelf: Darling, remember we talked about how this isn’t authentically Korean because it contains an ingredient introduced in the sixteenth century? And how that means it’s not tasty?

When people get hung up on cultural authenticity, I’m reminded of the Korean botanists who publish papers stridently arguing the idea that Korean chilis are actually native to Korea and have nothing at all to do with the Columbian exchange. But they’re the only ones who care.