More food for thought (but only if you can read and think): In a new essay for The Chronicle Higher Education, university-level literature and writing instructor Tyler Jagt recalls how not a single one of his students could get through an assigned 20-page article, something that he had read “without complaint” as an undergraduate a […]
Abstract from the study Home alone: Remote work, isolation, and mental health – Science 4 Jun 2026 Vol 392, Issue 6802 https://www.science.org/doi/10.1126/science.aec7671 How does remote work affect isolation and mental health? We drew on five nationally representative surveys of American workers (N = 588,322) conducted from 2011 to 2024, omitting the peak pandemic years of […]
Michael Girdley on private equity: The lesson is pretty straightforward. You’re going to go buy a business, and you’re going to look and say, “Where can I cut costs? How can I start to optimize and streamline this?” You can cut fat, but you definitely don’t want to cut muscle, and you don’t want to […]
In her original post, Auken predicted a time, viz. 2030, wherein she would not ‘own anything’, not a car, a house, nor even any clothes. This was because, she explained, all things previously regarded as a ‘product’ would be supplied and available in the future as a ‘service’. As a result, everything that one might […]
Retraction Note to: Humanities and Social Sciences Communications https://doi.org/10.1057/s41599-025-04787-y, published online 06 May 2025. The Editor has decided to retract this paper owing to concerns regarding discrepancies in the meta-analysis. These issues ultimately undermine the confidence the Editor can place in the validity of the analysis and resulting conclusions. The authors have not responded to […]
garyskitchen.net 
You season a cooking pot?
Personally, no. I once owned an iron skillet that I was attempting to season until someone washed it. Both of my woks are unseasoned.
I don’t understand. What is seasoning a pot or pan or skillet?
Seasoning a pot/pan/wok involves heating cooking oil at the beginning, wiping away excess oil, and allow the wok to cool. Once you start cooking food in the wok, you never use soap and water to clean it. You wipe out the food particles, add oil, wipe again, then store away for the next use.
I think that’s how my late friend used to treat her cast iron skillet.
After multiple uses, the wok develops a coating of oils and adds flavor to any future meals cooked in the wok. It never gets washed.
Isn’t that a breeding ground for bacteria?
I think the heat would kill the pathogens
Of course!