21st century science

At the end of the 19th century, physicists thought they had reached the final frontier of their science. They felt everything was explained, with just a few loose ends to tie up. This was not true. By 1920, the fields of quantum mechanics and relativity were wide open.

Are we in a similar place here in the 21st century? I suspect knowledge of consciousness is the new frontier.


Two Aphorisms

Karma – not that you will be punished for what you do wrong and rewarded for what you do right over lifetimes – is that you only know what you know – and in life you expand knowledge.

Prejudice – thinking you know something about someone because you know something about someone.


Comments on Paying for Health Care

For most people who get sick, the illness is, as we say in RI, fate-appointed not self-appointed.  Since most illnesses are fate-appointed rather than self-appointed, it is ridiculous to expect the ill to provide for the cost of the care they need.

Sometimes, for example with smoking, a behavior leads to an illness.  Here the cost of the treatment could be covered by taxing the source of the cause of the illness.  These illnesses are then economic externalities.

One thing I noticed when thinking about health insurance, those costs that are payed by the government out of taxes (not including taxes to pay for health care externalities) are disproportionately paid by the wealthy.  For costs paid by insurance companies, those insured pay the costs.  That would explain why the wealthy are so against the government providing health care.


Here is another thought that has been running around in my mind for a long time.  I remember reading many years ago about a study that found that, when it comes to taking care of the helpless within a society, the larger the organization of the society, the poorer the care of the helpless.  (I would really like to know the source of the the article, but I do not remember.) In other words, with villages, the care of the helpless is good.  In big cities, indigents die of cold under bridges.  We really need to take the disparity into account when we form public policy.

The World Belongs to All


This has been on my mind for some time.  I took a course in international economics many years ago, at Harvard University’s Extension College.  I believe it was in that course that I learned about “liberal” economics – that lowering barriers to international trade improves the efficiency of supplying goods to markets.  However, there are a couple of problems with our current economies and liberal economics.  Liberal economics assumes open markets, but also free movement of labor – which we do not have in our part of the modern world.  But, the second problem is more basic.  We as humans tend to be prejudiced.

For some reason, we seem to be able to distance ourselves from and have a prey-like focus upon other people (or animals, or plants, or minerals).  If others are not like us (for example, women if you are a man, Hispanics if you are Trump), we can put that class of people in a place in our minds, disassociate ourselves from them, and do ugly things to them – like discriminate against them in employment.  I suspect discrimination is pervasive through human society because of this inherent ability and tendency.

I suspect we have this quality because, in the wild, we had to hunt to live.  If you are going to kill something for food, you have to be able to distance yourself from your prey and see the prey as an “other”.  In our modern world, we compete for jobs.  For all of our American belief in equality and freedom, and the many years of public disapprobation of prejudice, we still have a hard time accepting, hiring, etc., those whom we have classed as different.  And there lies the rub, the free movement of labor of liberal economics runs up against mass prejudice.  I am not sure what the answer is.

Rotation Diet Soups

A rotation diet

Six years ago, I began following a rotation diet.  Meats, grains, vegetables, fruits, sweeteners, oils, and flavorings are grouped by similar chemical structures.  While I no longer follow the diet strictly, I have found that matching the meats with the correct vegetables and grains gives results that tend to taste good.  Turkey (or flounder, sole, clams, oysters) matches with members of the nightshade family, rice, millet, nutmeg, apples, pears, kiwi, rice bran oil, corn oil.  Beef (or swordfish, lamb) with cole crops, amaranth, butter, ghee, mints, basil, black pepper, chocolate, stone fruits.  Pork (or cod, shrimp, lobster) with buckwheat, the cucurbits, the allium family, cinnamon, pineapple, melons, ginger, tapioca, pumpkin seeds, olives, olive oil, canola oil. Beans (or salmon, duck, chicken (I think)), the carrot family, sunflower seeds and oil, soybean seeds and oil, wintergreen, licorice, anise, filberts, grapes, bananas, citrus fruits.  Adelle Davis’s Let’s Cook it Right, is the source for the stock recipe.

Chicken Soup – for bean day

  • 1 recipe Adele Davis’s soup stock – made with wine vinegar and chicken bones and with 1 chopped medium turnip, 1 chopped medium carrot, and 1 sliced medium celery stalk as the vegetable parings
  • 1 lb raw chicken meat chopped into small pieces
  • 1 large turnip peeled and chopped (Turnips are actually on beef day, but the soup is still good.)
  • 2 medium carrots chopped
  • 2 medium celery stalks sliced

Make the chicken stock.  If there is time, let the stockpot sit in the refrigerator overnight.  The recipe is better if the stockpot is cooled and the hardened fat is mostly removed.

Strain the contents of the stockpot into a large saucepan, through a strainer.  You should be left with just the liquid in the saucepan.  You can discard (or eat parts of) the solids.  Add the three chopped vegetables to the stock.  Bring to a boil and simmer for 15 minutes.  Add the raw chicken and stir in. Bring back to a boil and simmer for five minutes.  Serve.

Fish and Potato Soup – for turkey day

  • 3 cups rice drink (original, vanilla, sweetened, or unsweetened – your choice – they are all good)
  • 4 medium potatoes quartered (to peel or not to peel – your choice)
  • 1/2 t salt
  • 1 lb sole, frozen or fresh
  • Dash or more nutmeg

Put the rice drink, potatoes and salt in a large saucepan. Bring to a boil.  Boil slowly for 15 minutes. In the meantime, thaw the sole (in the microwave), if frozen, and chop into bite sized pieces.  After the 15 minutes are up, turn up the heat on the soup and, a few pieces at a time, add the sole.  Let the soup come back to a boil each time, before adding more sole.  Stir each time to mix the sole into the soup.  When finished adding the sole, sprinkle with nutmeg and let simmer for a few minutes. Serve.

Turkey Soup – for turkey day

  • 1 recipe Adele Davis’s soup stock – made with cider vinegar and turkey bones and with 2 chopped medium potatoes and a few crumbled dried hot peppers as the vegetable parings.
  • 1 T rice bran or corn oil
  • 1 green bell pepper cored, seeded, and chopped
  • 1 sweet red pepper cored, seeded, and chopped
  • a few crumbled hot dried chili peppers
  • 1 can diced tomatoes
  • raw turkey meat (optional)
  • 1/2 C rice or 1/4 package rice fusilli (optional)

Put the oil in a large saucepan and put the pan over medium heat.  Put all the peppers in the heated oil, salt using a shaker, and sauté a few minutes.  Push the peppers to the side and put the raw turkey in the pan (if you are using turkey).  Salt, using a salt shaker, and sear the turkey, mixing the meat and peppers together.

Strain the contents of the stockpot into the saucepan, through a strainer.  You should be left with just the liquid drained into the saucepan.  You can discard (or eat parts of) the solids.  Add the rice or fusilli (if you are using rice or fusilli) and the canned tomatoes to the saucepan.  Bring to a boil and simmer for until the rice or fusilli is cooked or, if you are not using the rice or fusilli, a few minutes for the flavors to merge.  Serve.