Their machines are x86 but they've rearchitected basically everything else in the pursuit of a cohesive and integrated machine, they don't even have a BIOS. The secret sauce is having full control of the software stack, and as close to full control of the firmware as is possible on x86.
It's crazy how nothing has been done in the US about this. I got an egg allergy in my late 20s, I had never thought about it before and now eating at restaurants is such a hassle. Even the delivery apps seem to have zero affordances for food allergies, at least with a restaurant you can get some assurance by asking the staff.
The places I worked over 15 years ago had extensive lists of allergens. They were mostly chain or corporate, I think the mom and pop places did a little guessing. I wouldn’t trust them.
I’m very sorry to hear that, but I don’t think restaurants have to be forced to deal with that. The only thing I could support is “if revenue >X then allergen disclosure is mandatory”. I know personally multiple little shops that had to refuse customers, because that’s extra hassle and responsibility that they can’t afford to deal with.
They manage fine in Europe. It’s a cultural issue. If you can’t be arsed working through the minor administrative hassle once (how often do you change the menu..) to not kill your customers then you shouldn’t be in this business.
They manage fine in China/Japan. It’s a cultural issue. People aren’t dropping dead from not being catered for their allergies.
Look, i’m not some sort of a devil that hates people with allergies. Roughly 15% of my closest friends have dietary restrictions. But we kinda understand the problem and navigate it ourselves, rather than making it someone else’s problem. Really not a big deal.
> People aren’t dropping dead from not being catered for their allergies.
They literally are, though.
Restaurants have a choice of refusing service to people with allergies (not allowed in many places; not a great idea anywhere), allowing those with restrictions to bring their own food, or just putting the bloody 2-minute effort of writing on the menu which ingredients they use.
Yes, people have died from restaurants doing the last option improperly.
"In Japan, according to the Ministry of Health, Labor and Welfare's vital statistics, about 50 cases of fatal anaphylaxis are reported each year.4,5 In 2020, the most frequent cause of fatal anaphylaxis was bee or wasp stings (13 cases), followed by drugs (8 cases) and foods (2 cases)".
In general, I think the barrier to entry to providing goods and services is now high enough that it discourages ever larger numbers of businesses from ever being started in the first place.
I don't see how it's such a big barrier to business for a food place to have to make sure their staff can answer the question "do you use ingredient X in dish Y?", which, at least in Europe, is sufficient. It's barely a step above asking them to know if the ingredients they use are even safe for consumption, and I'm all for that barrier being held up.
When I make, say, meat loaf, at home, I know that I use ground beef, Panko, egg, onion, ketchup, vinegar, oregano, and garlic. If somebody asks whether there's ground beef, wheat, onion, tomato, vinegar, oregano, or garlic in the food, I believe a waiter could give a correct answer. But if somebody asks about yeast, or high fructose corn syrup, the waiter might have to ask the cook, and the cook might need to look at the label for the Panko or ketchup (surprise! packaging for restaurants may not have the same information as consumer packaging).
If somebody orders, say, ribs, and mentions they are allergic to spices that are found in some barbecue sauces or spice rubs, the waiter isn't going to know (and the cook might not know) if those spices are in the dish, and especially won't know if they're present in a large enough amount to cause a reaction.
The FDA does require manufacturers to keep track of the most common allergens ( https://www.fda.gov/food/nutrition-food-labeling-and-critica... ), but if somebody has an uncommon allergy, they're on their own. Restaurants are regulated by state health departments instead of the USDA. California, I believe, has some allergen labeling requirements for its restaurants. Most large restaurants worry enough about liability that they disclose the information (for common allergens) voluntarily.
In my experience in NYC kitchens, I wouldn't trust most restaurants to actually be able to accommodate certain allergies. If it isn't stated clearly on the menu, I would rather be turned away than to have an inexperienced kitchen try to manage something they haven't done before. My experience is different now that I live in the EU.
Do you also think businesses shouldn’t need to be “forced” to deal with accessibility? Web devs shouldn’t be forced to deal with accessibility either right?
Web devs aren't forced to deal with accessibility either, unless they choose to work with or for an entity that requires it. No one is coming for your self-hosted blog because its not ADA-compliant.
But if you want every restaurant to be forced into labeling, you will see the small restaurants claim all the allergens are used and they cannot protect against cross contamination.
I've seen plenty of restaurants with a disclaimer that they have (often unspecified) allergens in the kitchen, and even if the allergen isn't in the ingredient list, it's possible they came in contact with anything in the restaurant. Most people wouldn't have a problem with peanut dust floating through the store, but apparently some people are sensitive enough that trace contamination like that can be a problem.
This is a dumb conversation because the landscape of the discussion is one where the costs increase exponentially as the disability being serviced becomes more rare, and there isn't an objectively correct answer.
Maybe, but going by that 5% of the population have severe food allergies and only ~1% use wheelchairs, so if we accept wheelchair ramps etc. as being a worthwhile investment (which I do) then proper labeling and disclosure of allergens seems reasonable as well?
The labeling and disclosure is pretty much solved. The killer and the cost monster is the handling. That's why you see that "Processed in a facility that also processes XYZ" label on some foods.
I had an old coworker with a severe milk protein allergy. So bad that he would get a reaction if he (lip) kissed his wife after she drank milk or had ice cream. So eating out was basically impossible, because his food would pretty much need to be made in a totally separate kitchen to avoid any contamination risk.
So we are right back at my point. Do we force every restaurant to have a secondary allergen free kitchen so my coworker can eat there? Or does my coworker just deal with it and stick to vegan places (like he did)?
If your point is that cost doesn't perfectly match frequency, sure, it was off the cuff, but it doesn't change the underlying nature of "accommodating everyone".
My friend is less sensitive and so just accepts the risk of cross contamination in restaurants, but she chooses restaurants which don’t really use much of her allergen and tells the kitchen so they can take precautions. It’s really about risk reduction.
Did the goalposts move? I thought the discussion was about restaurants being required to declare allergens, not that they have to be able to accomodate every allergy under the sun and be able to offer a meal for everyone. I don't think that's the law anywhere, either. It's a perfectly fine response to say, sorry, all our ice cream is made with milk so I can't offer you an alternative. It's only about requiring them to be able to answer the question.
But also the reality is that most people have their devices connected through a shitty wi-fi connection and may be effectively limited to 50 or even less mbps, specially if you consider the unpredictability that comes with it.
True. Plus the big streaming services' business model now is low quality content produced in house or with cheap royalties, that people put on in the background. They might have a prestige show or two, but that's just a hook to get you to subscribe, they'd much prefer you watch the cheap stuff.
A 4K movie uncompressed would be something like two or three terabytes depending on the format. I think Arri are the only cinema cameras that can even shoot uncompressed or losslessly compressed, the rest shoot lossy compressed video in their native raw formats.
There definitely seems to be a trend with Gen Z and younger to go back to iPods and physical media. Vinyl record sales are continuing to climb, and CDs seem to be climbing too, now that vinyl records are no longer cheap.
I've never heard of a blu-ray that requires an internet connection. My Sony UHD blu-ray player has an ethernet port but I've never connected it to the internet. A few of my late 2000s era big studio discs advertise online gimmicks like polls, new movie trailers, etc. but I assume all of those servers are now dead.
Discs can rot, but I would still take a large blu-ray collection over a large MKV collection stored digitally. The odds that your entire blu-ray collection will all rot are much lower than a catastrophic data loss.
And most people are not good enough sysadmins to keep a collection of digital files from being lost over decades. And even more so when the digital files are pirated, which makes them more or less fungible, they can be redownloaded so investing in backups is not a priority.
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