Yesterday all over the web and on TV shows everywhere (even from sane folks like Jake Tapper) about the horrible terrible news that your bacon will be the death of you.

The WHO findings were drafted by a panel of 22 international experts who reviewed decades of research on the link between red meat, processed meats and cancer. The panel reviewed animal experiments, studies of human diet and health, and cell processes that could explain how red meat might cause cancer.

But the panel’s decision was not unanimous, and by raising lethal concerns about a food that anchors countless American meals, it will be controversial

That’s the Washington Post, at Yahoo they say this:

Each 50-gram (1.8-ounce) portion of processed meat eaten daily increases the risk of colorectal cancer by 18 percent, the agency estimated.

A 50-gram portion would be the equivalent of eating one hot dog or two slices of bacon. Americans eat about 21.7 grams of processed pork per day, according to a 2011 National Health and Nutrition Examination Survey.

Right now a lot of lawyers are licking their chops and a lot of members of the food Gestapo are preparing to demand changes in school heath programs, school diets etc etc and I can feel the sheer panic among shoppers at whole foods from here.

And the reason why this is coming?  Well there are two:

  1. Americans are really ignorant about math
  2. What are the actual odds of getting colorectal cancer?

Question #1 matters because while most people hear the words “18% increase” and think that their odds of getting this disease have gone to better than 1-5 the reality is that means the odds have gone up 18% from what they actually were.  For example if something has a 1% chance of happening if you increase the chances of that thing happening by 18%  the new odds are not 19% as some would think but 1.1%  (1/100) * (118/100) or 118/10000 = 1.1%

And Question #2 matters because we can’t find out what the actual new odds are for a particular event until we know what the old odds are, how will we know what number to multiply by 118/100?

Well the answer to question 2 is available online at  Going by their charts men have a lifetime risk of developing colorectal cancer of 1 in 21 or 4.84% and the odds of a woman catching the same disease is 4.49 or 1 in 22

So even though we know that according to the stats given we eat only 43.4% of a hot dog per day on avg let’s assume for the sake of argument that you actually eat a hotdog every single day for your entire life. what does that do to your cancer odds.

Well if you do the actual math and multiply 4.84/100 by 118/100 it mans that 18% increase makes a man’s odds of getting colorectal cancer  go to 5.7% .  For a woman that 4.49/100 multiplied by 118/100 the woman’s odds go up to 5.2%

In other words, if this study is absolutely positively spot on correct eating that hotdog every single day for your entire life raises your odds of catching colorectal cancer by nearly but not quite….1%.

Or to put it another way if you’re a gamer if you eat that hotdog a day then your odds of catching colorectal cancer go from being about the odds of rolling a 1 on a D20 to about the odds of rolling a 1 on a D20.

Now when you put it that way, if you told a guy that giving up bacon decreases your odds of getting cancer by less that 1% most people would decide those odds aren’t worth panicking over and would rightly consider such panic as idiotic.

Which is why newspapers that make a living off of scary click bait, tv shows that make money off of scary click bait, NGO’s that make money off of scary panics, and pols who get big contributions from NGO’s after they get taxpayer-funded grants and colleges who get funding from taxpayer and NGO’s to study these things, and lawyers who make money off of suing successfully profitable businesses, like for example the meat industry aren’t going to show you the math I just did.

It doesn’t fit the meme and there is no profit for them in it.

To be fair, there is absolutely nothing wrong if person decides that 1% increase warrants decreasing one’s intake of processed meats, if an individual thinks the increased risk isn’t worth it it’s their life and their choice to make.

But if you do make that choice do so on the actual evidence not due to panic and deception.

Update: Two Instalances & a hotair headline thanks Sarah Ed & Ed While you’re here in addition to my appeal below check out my election coverage including my exclusive interview with Ted Cruz last week.


There unfortunately isn’t a lot of profit from letting people know they’re being played. The only pay I get for this work comes from you. My goal for 2015 is $22,000 I’m a full 17k shy as of today.

Given that fact and the discovery that the repairs needed for my car that failed inspection will run between $500-$1000 I would ask you to please consider hitting DaTipJar.

Olimometer 2.52

That gets all the bills paid. Consider Subscribing 100 Subscribers at $20 a month will get the job done and then some.

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Additionally our subscribers get our podcast emailed directly to them before it show up anywhere else.

I know you can get the MSM for nothing, but that’s pretty much what most of them are worth.

Clemson U. is apologizing over its Mexican food day (emphasis added):

Everything was going great. Students were loving the food and festivities. Except for two students, who took to Twitter to voice their displeasure with the school’s decision to host such a “#CUlturallyInsensitive” event.

Two students.

Following which, a school bureaucrat in need of justifying his job

 apologized for the event’s “flattened cultural view of Mexican culture.”

Hey, let’s flatten some more food culture! I’ve had some excellent biscuits and pork gravy in South Carolina, Clemson’s home state, but I was born and raised in Puerto Rico, where fried pork meat, fried plantains, fried pork rinds, and much anything else that can be fried gets fried in lard [oooh babeee!] real honest-to-piggy-godness lard (if you can find it), the stuff that makes stomachs churn and arteries clog just from thinking about it.

Not that frying in lard is exclusive to Puerto Rico; it’s prevalent throughout the mainland Southern states, and the Caribbean. Dizzy Gillespie even played his own 1947 ode to Manteca (Lard) in association with Gil Fuller and Cuban percussionist Chano Pozo.

The good thing about Puerto Rican food is that you can start with a modest menu, the everyday basic Puerto Rican dinner, with maybe some fried plantains on the side,

  1. bib lettuce, avocado and tomato salad with oil and vinegar
  2. white rice
  3. red beans
  4. fried meat (pork, beef, chicken, breaded fish).

And you can build up from there, with rice and gandules, rice and chicken, rice and Vienna sausage, stewed chickpeas, stewed white beans – yes, lots of rice, lots of grains cooked with chorizo (did I mention pork?) and tomato – mofongo, pastelillos, salted codfish with a variety root vegetables marinated in oil, pit-roasted pig, and the crown jewel of Puerto Rican food, pasteles de yuca. Of course, you better stock up on garlic for all of those.

You’re going to want dessert, so there’s the ever-present flan in its many varieties, but also tembleque, rice pudding (more rice), coconut ice cream, pineapple ice cream, meringues, coconut macaroons, and surprisingly, pineapple upside-down cake, a Southern favorite.

I know you’ll be playing salsa music, but if you really want to work the multi-culti groove, here’s the Orquesta de la Luz, Japan’s own. Gran Combo purists may not like it, but they’ll probably dance to it anyway.

As for funny hats (no food festival is complete without funny hats), back when my parents were growing up the straw pava was still around but it later was appropriated by a political party, so I suggest instead an assortment of baseball caps from the Roberto Clemente Professional Baseball League. Better yet, bring in some of the players for photo-ops with the students and the Clemson football team. I can see the cultural headlines: “Football culture meets baseball culture.”

An important side effect from the Puerto Rican menu I’m proposing: The ensuing carbo load ought to fuel the track and field teams to new heights.

A win-win all around!

So Clemson, have a Puerto Rican food day. You may even promote it as “Puerto Rican food: Half the gas with all the calories!”

Fausta Rodriguez Wertz writes on U.S. and Latin American politics, news, and culture at Fausta’s Blog. She’s looking for some Alka-Seltzer right now.

…while one can, in fact,  make a good living in a niche market, and conventional wisdom might suggest this is a good long term move, the reality is that not only is conventional wisdom only correct until it’s not but being in a business where there is practically an infinite amount of alternatives for your customer base and the tyrannical tactics of those you are trying to please can not be put to bear on the people making those choices, bad things happen to the overall bottom line particularly over the long term.

You have been warned.






When all of the problems of the world start to close in it’s time to take a deep breath and get your mind on real life.

In other words it’s time to try and Make your own homemade curry.

I’ve never had proper Indian Curry, the curry I’ve eaten locally are all from chinese restaurants some are hot (Red Hot) some are sweet and some gentle.

I took a look at the various recipes online and decided it was time to see if I could make my own.

Rather than grab a a single recipe I decided to improvise and documented it in seven videos

Video one is the ingredient list

For low band readers Here is What I used.

1/2 of a Large Spanish Onion (I really should have used a whole one) sliced and diced
1/2 of a Celery Stalk Cut lengthwise and split
1/4 of a green pepper diced
1/4 of a red pepper diced
1 green bean cut
1 carrot stick cut
3 pieces of garlic crushed and sliced
1/4 of a ginger stick sliced

1/2 jar Tostitos mild salsa (most recipes call for Tomato puree)

1 teaspoon Ground Cumin
1 teaspoon Ground Turmeric
1 teaspoon cumin seed
1 teaspoon coriander seed
1 teaspoon Ras El Hanout
1 teaspoon black pepper

1 3/4 lbs boneless skinless chicken breast diced and sliced.

Olive Oil
Vinegar 3 tbl sppons (to taste)

Rice (prepared separately, I used Rice Pilaf)

1. Begin rice, prepare ingredients above as described
2. Heat Olive Oil over medium heat in large frying pan (video 2)

As each ingredent is added keep stirring to make sure nothing burns

3. When heated add onions and cook for 90 seconds on medium heat
4. add carrots & green bean cook 2 more minutes
5. add celery cook 2 minutes add green & red peppers cook 2-3 minutes
6. add chicken (All video 3)

7. Cook 5-10 minutes until there are no visible pink spots on the outside on the chicken
8. Add garlic & ginger cook one minute
9. Add vinegar cook one minute
10. add all spices stir making sure that all the chicken is coated equally cook 5 min (Video 4)

11. Cut open a piece of chicken and confirm it is cooked through then add the Salsa: (Video 5)

Note that Tomato Puree is normally what is used rather than salsa, but I had none in the house.

12. Cook 5 more minutes (Video 6)

13. And you are *Technically) done, serve over rice (final video)

14. Allow to sit for 3-5 min before serving.

Oddly my second helping was better than the first as was my third. therefore I have added the “let it sit” step.

Much to my surprise my wife (who never liked curry) liked this one but said the spices needed to be more evenly distributed. I’m thinking of pre-mixing the spices in an empty spice shaker and then adding them that way, alternatively since it’s unlikely I’ll be adding ingredients while holding a monopod I can make sure they are better distributed.

If you want a hot curry simply add a green chlli pepper or a tablespoon of reder pepper but that’s how I did it and it came out right. The yield was 8-10 servings over rice.

by baldilocks

Yes, I can occasionally be caught live in the kitchen. Look quick.

When growing up, my dinner task was making the salad. My mom bought the goods and I prepared them to her exacting specifications. As a result, I am very, shall we say, anal about salads.

A clean vegetable is a happy eater. Wash as far down as possible, wash as far up as possible, then, wash ‘possible.’ That maxim goes for many things.

Anyone who uses iceberg lettuce or put the leaf spine in a salad should be shot. (or maybe, er, reeducated.) Use red-leaf, romaine or butter leaf lettuce or some combination thereof. Spinach is also yummy.


Buy the right mushrooms. Get the ones that are closed at the junction between the body and the stem. If you buy the white ones, don’t buy them if they have dark spots. Cut the stems off but not so far down as to where you can see the inside of the body.

Use red onions and/or scallions, because they look prettier and taste better than yellow or white onions. Cut most of the flower of the scallions off because they are bland. The root is the good part.

Bell peppers are mandatory and when I’m the only one eating the salad or am sure of my audience, I will add chopped Serrano chili pepper in my salad. (You folks who are not from the southwest part of the US or are not of Mexican descent might not know what a Serrano is. It’s a little, tiny green pepper that is hot. I like hot, but if you like HOT, try a Habanero pepper. Make sure to wear gloves while you’re chopping those.)

Two of the ingredients that my mom didn’t require, but I usually use now are: carrots and cucumbers. Yes, peeling them is a pain—and please peel the cuck—but, boy, do they give great texture and taste to the salad. Split the cuck down the middle, by the way.

Sometimes I will top the salad with canned crab. There are two places here in LA from which I’ve bought the crab: Food for Less and Trader Joe’s. The FFL version is cheaper and the TJ’s version is prettier, but they both taste about the same. Sometimes I’ll rinse off canned beans or corn and add those. I don’t put anything heavier than that in a salad. Chicken, beef and pork are for the main course.

Croutons and bacon bits are masks for a salad prepared by a lazy salad-maker. If your ingredients are good, fresh and varied, you don’t need these, unless you like them.

No yellow, orange or white dressings should be used. Hey, if you want to hide the taste of your salad, just tear up some iceberg, chop up a big, fat tomato and pour Thousand Island all over it. Blech. I like a non-obnoxious Caesar or just some olive oil mixed with balsamic vinegar.

If you must put some seasoning on your salad, a bit of Mrs. Dash will do the trick; oh, and black pepper.

What did I forget? Tomatoes, of course, are required; cherry types cut in half. Full-sized tomatoes will make the salad go bad faster (too much liquid).

If you think salads are boring, you’re missing out on one of the great pleasures of eating. Time, attention and varied ingredients are all that are required. Don’t forget to make it beautiful as well. Eating is almost as much about the eye as it is about the tongue. So sue me for being a look-ist.


Juliette Akinyi Ochieng blogs at baldilocks. Her first novel, Tale of the Tigers: Love is Not a Game, was published in 2009; the second edition in 2012. Her new novel, Arlen’s Harem, is due in 2014. Help her fund it and help keep her blog alive!






As all bloggers attending CPAC know if I fly to cover a story I bring Cannoli

Assuming that I don’t have the same trouble at the airport one year where they mysteriously disappeared once again there will be Cannoli for my fellow bloggers at CPAC (on a first come first served basis of course)

But for the very first time there is an OFFICIAL Cannoli supplier to DaTechGuy on DaRadio:

Dutch Kitchen Bakery in Fitchburg

Where seven days a week they are baking the best of bread, pastry and more for you.

Yesterday I stopped down and Ruth told me about the bakers who get there 5:30 AM seven days a week to make best of baked goods for everyone.

Remember the Cannoli ar first come first served so when you see me grab some.

And of course when in North Central Mass make sure you visit Dutch Kitchen Bakery in Fitchburg ma.

One of my first memories of grocery shopping was going with my mother to the old Tom’s Food world (now torn down and replaced by a McDonalds) where we passed by a display with a big sign proclaiming SPECIAL! GERBER BABY FOOD 10 FOR $1 and in very small print (reg 10 cents each) that’s the day my BS detector was born.

Now I deal with with politics every day and my BS detector has gone into overdrive.

So when I did a quick drive through at Burger King & saw the display for their brand new Satisfries…


…I thought Oh BOY! 40% less fat & 30% fewer calories for the satisfries! What a deal! If you buy those Satisfries you are saving a bunch of calories & fat over those regular fries you were about to order!

At least that is what the average person would immediately think. But lets look But there is something interesting if you look…

fries 2

at the fine print…

fries 3

The comparison isn’t based on their product, it’s compared to McDonalds. The last time I looked Burger King doesn’t sell McDonalds Fries.  So lets compare the calorie & fat content to Burger Kinks own fries.

Satisfries has 2.1839 calories per graham vs 2.6966 on the regular fries. 20% fewer calories.

On fat Satisfries does better than BK’s regular fries too .0919 grams of fat per gram of Satisfries vs .1123 per regular another 19% but neither one reaches 30%, let alone 40.

Now don’t get me wrong if people are choosing Burger King over McDonalds because of the fat difference in Satisfries that’s fine and if you want less fat & calories from a BK you already made Satisfries will definitely deliver.  20% less is nothing to sneeze at…

…but a person looking at that sign at the drive though is thinking they are saving 40% of the fat from their regular order? not happening.

Is it a big deal in the scheme of things Nah and if you really don’t want fat, you shouldn’t buy fast food , but I don’t like to be BS’ed…

…plus my youngest can’t stand the taste.

It’s lunchtime. So let me share you some images of the Nashoba Club Restaurant

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And here is what I had

If that’s not an incentive to join us at the Nashoba Club Restaurant for our live broadcast on Sept 7th I’d like to know what is?

Today Michael Graham broadcast his show live from the Flying Rhino on Shrewsbury Street in Worcester MA

There was a fair crowd in attendance for the broadcast:

He was on Shrewsbury street to promote the Taste of Shrewsbury Street an annual Restaurant event. I talked to Paul Georgio one of the organizers:

As Did Michael Graham on the air

The Taste of Sherwsbury is a great deal for a $25 button you can sample foods from many different restaurants.

Michael had a variety of guests

Michael graham 2 015

but the most interesting one was from the Flying Rhino itself:

The description of the ivory Tusk is awesome but it doesn’t compare to the real thing:

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It was REALLY good.

And if that doesn’t draw you to the Flying Rhino the Pig Roast ought to do it.

pig 001

Michael Graham’s show is always worthwhile, but when you can have a great meal as well, it’s AWESOME!

After the Honor Your Oath Rally in NH I joined some friends for a late lunch early supper at the Barley House on Main street in Concord NH

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Tavern is the word for them as they have a wide selection of spirits to satisfy your taste for an adult beverage. Their web sites pushes their burgers and with reason, their menu has a rather interesting selection available. I had the Bison burger, it came with bacon, cheese and fries

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For a little extra Sweet potato fries can be substituted but the regular fries were so good I don’t see any reason to get others.

The Burger was cooked exactly right, the Bison was tasty and as I’ve already said the fries were first-rate. Considering the size of our party (over 20) the service was rather prompt as well.

The burgers were a popular choice at the table, shrimp and brusque were other popular choices but the most interesting thing I found was the Pizza

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It’s been my experience that a lot of Tavern Pizza’s are inferior but this one had respectable size, tasty looking toppings and was at a more that reasonable price and if those sitting next to e are to be believed.

If Burgers and Pizza aren’t your gig, here are plenty of choices from assorted fresh salads to fish to steak, scallops and a curry beer battered Fish & Chips.

My verdict? The Barley House is an excellent and affordable choice if you have reason to visit New Hampshire’s Capital.

Update made a return visit with DaWife, I should mention if you are a whiskey drinker this place is for you:

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My wife had the Buffalo chicken Salad, she loved it

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Is it any wonder that it won this award?

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I’ve had the burgers, believe me they deserve it.

Make sure you get down to the Barley House you won’t regret it.

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