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    People do best when their governments embrace economic freedom

    Grassroot Institute
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    People do best when their governments embrace economic freedom

    By Keli‘i Akina

    The Fourth of July is just around the corner, and the freedoms that all Americans enjoy are well worth celebrating.

    Of course, Hawaii tends not to be known for enjoying great amounts of economic freedom — at least not compared to most other states in the U.S. But it appears that finally we might be on the cusp of change.

    This year especially, our freedoms were expanded with the passage by our state lawmakers of important legislation. Those expansions covered taxes, housing and healthcare — and I’m hoping that won’t be the end of it as we move forward.

    The importance of freedom is that it is the key to both personal and economic fulfillment. Whether you want to be an artist, homebuilder, truck driver, farmer, doctor, professor, athlete, inventor or whatever, freedom is what allows you to follow your path.

    The more freedom we have, the more we can be ourselves, whether as individuals or as members of our families and broader communities.

    This is why I focus so much on trying to get our legislators and other policymakers to appreciate the wonders and benefits of freedom, whether it is about lowering our taxes, making it easier to build homes, or even loosening regulations on beekeeping, cottage foods or other small business activities throughout the islands.

    It has been gratifying to see signs of change in Hawaii. Freedom is having a moment.

    But that moment can easily slip away.

    That is why I urge all of us to keep the momentum going. Together, we must encourage our lawmakers to continue adopting policies that will expand our freedoms.

    As economic research has shown again and again, the people of states and nations do best when their governments embrace greater economic freedom — lower taxes and fewer regulations.

    This Fourth of July, I hope that you will join me and raise a glass — or a hot dog or a sparkler — in celebration of greater freedom in Hawaii.
    _____________

    Keli‘i Akina is president and CEO of the Grassroot Institute of Hawaii.

    Budget Drama Continues  

    Tom Yamachika
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    Budget Drama Continues  

    For the 2024 legislative session, the governor has just released his intent to veto list.  That means bills not on the list are going to become law, with or without his signature, in the beginning of July.

    For the most part, bills affecting taxation or public finance did not make the list. There were, however, two notable exceptions: HB 1800, which is the state’s budget bill, and HB 40, which is the bill that puts $300 million into our rainy day fund and $135 million into the pension accumulation fund.  As you may recall, the Hawaii Constitution requires that some money be either refunded to taxpayers, put into the rainy-day fund, or put toward state retiree benefits, if our general fund balance is more than 5% of general fund revenues for two fiscal years in a row.  The financial target was met this year, but the Hawaii Constitution does not tell us how much money is to be sequestered.  (Indeed, before the constitution was amended in 2010 to allow for rainy day or pension fund transfers, our legislators were having fun complying with this provision by giving taxpayers a $1 general income tax credit for many years.)

    Giving notice of veto of these bills, however, doesn’t mean that we will be completely in chaos mode for budgeting purposes or that we will be noncompliant with the Constitution of Hawaii.  What it does mean is that the governor will be able to reduce or eliminate some of the appropriations contained within those, and perhaps other, bills. This is known as “line-item veto” authority.

    In other words, the budget drama continues.

    Before July 10, the Governor has to come up with all of his line-item vetoes (or any other vetoes) and must make them known to the Legislature.  At that point, the Legislature will decide whether to call itself into special session to do some veto overrides.

    As a practical matter, however, negotiations are now under way between the Fifth Floor and legislative leaders about where the Governor’s line-item veto axe is going to fall. 

    The outline of the Governor’s grand plan is contained in a press release issued on June 21:  “This veto list reflects our need to prioritize Hawaiʻi’s crippling high cost of living, the state’s affordable housing crisis and Hawaiʻi’s families impacted by the Maui wildfires,” Governor Green is quoted as saying. “In doing so, I intend to veto, line-item veto, or make appropriation reductions on several bills in order to maintain a balanced budget, but more importantly, to achieve a healthy carryover balance of more than $300 million at the end of next fiscal year.  After enacting the largest income tax break in our state’s history, strategic decisions were necessary to ensure we had a balanced budget.”

    Specifically relating to HB 40, the press release noted that the rainy-day fund is now more than $1.5 billion and “is the largest it has ever been.”  Back in 1998, my predecessor Lowell Kalapa wrote about the proper use of the rainy-day fund: 

    The concept of a “rainy day” fund is to set aside moneys when times are good for the state that then can only be used when there are insufficient funds to insure the health, safety, and welfare of the community. A good “rainy day” fund would require that a super majority of the legislature be required to approve any expenditures from the fund. A good “rainy day” fund would be capped at a certain level to insure that it doesn’t just become a slush fund to store surplus funds. This cap can be set as a percentage of general fund receipts so that the absolute number of dollars will be allowed to grow as the economy that produces those revenues grows.

    And, of course, the need to be vigilant against various “slush funds” remains.  We wrote last year about one fund with more than $180 million in it that is now pretty much doing nothing. 

    Let’s see if the Governor and legislative leaders can agree upon a soft landing for our budget that will allow for the enacted tax cuts, take several steps toward right-sizing our government, and minimizing “slush funds” that hoard taxpayers’ hard-earned dollars without a clear and justifiable purpose.

    Rucking for fun, fitness and strong bones

    Robert Kay
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    Rucking for fun, fitness and strong bones

    Rucking is one of the latest fitness crazes. Full disclosure, I’ve succumbed.

    First a definition. Rucking is walking or hiking with a loaded backpack, over varying distances and terrain. You can observe ruckers all over town. It’s those folks with backpacks, clambering around Diamondhead or up Wilhelmina Rise. They are on a mission.

    Rucking is nothing new. The military has been marching recruits for time immemorial with heavy packs all over creation. And now it’s chic.

    Civilians have gotten on board for good reason. It’s a great workout and most people can join in. Rucking is a low impact exercise that can improve strength, cardiovascular capacity, caloric burn, balance and bone density.

    The italicized part is why I got hooked.

    My DEXA scan was a wakeup call. No, these aren’t my hips but you get the idea. (courtesy Wikipedia)

    “We all lose bone density as we age,” says Bradley Willcox, Professor and Director of Research at the Department of Geriatric Medicine, John A. Burns School of Medicine at the University of Hawaii. “It’s a concern more often associated with women, but men need to be aware of this too. Up to 25 per cent of men over 50 years suffer from bone fractures.”

    This revelation hit me personally when a recent bone density (DEXA) scan revealed my hips were on the verge of osteoporosis–a condition that causes bones to become weak and lose their strength.

    Yikes.

    What to do?

    There’s a whole rabbit hole of interventions: diet, supplements, pharmaceuticals, FB Groups, high-tech exercise equipment, and specialized fitness centers such as Osteostrong.

    Rucking is something that just about anyone can do whether you’re in the bush or on Bush Street. (courtesy Goruck)

    My PCP handed me a script for some magic pill that would increase my bone density and the appointment was over. “How long do I take this stuff?”, I asked the guy in the white coat. He shrugged his shoulders and sent me away.

    So much for Kaiser Permanente.

    So I stumbled into rucking.

    The weight-bearing nature of this exercise, as your feet hit the ground, can increase bone density, especially in your hips. So they say.

    Is this a silver bullet? According to Dr. Willcox, “when rucking is combined with a healthy diet (i.e. dairy products, fish, soy products, dark green leafy vegetables, etc), limited sun exposure and other healthy lifestyle factors (i.e. no smoking or excessive alcohol consumption, etc.) it can only help.” 

    That sounded good to me.

    Goruck makes a line of packs dedicated to rucking. They suggest that the 20L model is a good fit for most people. (courtesy Goruck)

    Does one need special gear to ruck?

    Not necessarily.

    Goruck, a company that builds specialty backpacks and footwear for rucking, says on their website, “If you are new to rucking, don’t worry about which type of pack you use… the important part is that you get started, so grab any backpack you can find laying around.”

    My feeling is that you could indeed use any pack so long as it’s comfortable, but it

    The main thing is that your pack is comfortable and it will have to be would have to be quite strong. You may have to experiment on weight distribution. You’ll be toting generally anywhere from 10-30 lbs depending on your size, state of fitness, etc. More on that later.

    One more thing. You’ll need a good pair of shoes or boots.

    Open the pack’s zipper and voila, you’ve got two pockets for plates. Just drop the plate in (as I’m doing). The plate lies flat against your back so there’s very little movement. (Rob Kay photo)

    Goruck

    One of the companies that’s leading the rucking revolution is Goruck. The company offered me a chance to try its signature product, so I availed myself of it.

    The company was founded in Africa by Jason McCarthy (a former Special Forces operator) and his wife Emily (a former CIA operative). The couple describe, on the Goruck website, that their goal was to “build a rucksack with life or death quality standards that would thrive in Baghdad and NYC…”

    “Life or death quality standards” sound unequivocal and serious. When you’re working for the CIA or or a Special Forces operator, that’s the case. I’m not quite in the same league as Special Forces but my bone density issue is pretty darned important to me.

    Their company provides a wide variety of gear including training rucksacks (constructed to carry metal plates), travel backpacks, men’s and women’s footwear and apparel. 

    Note the difference between the two rear loading straps from two packs. On the left you’ll note the hefty padding on the Goruck product. On the right is a strap from Peak Design, which is a high end travel backpack but not nearly as robust. (Rob Kay photo)

    Goruck adds a “lifestyle” component to its corporate culture with events, clubs and training programs, even for children.

    My interest of course, is focused on my hips.

    I was advised to get the 20L pack which is what most folks get. Not too big—not too small. Priced at $255 it’s very robust and has extra padding on the back straps. It’s also designed to have an “elevated” pocket to add the “Ruck Plates” (weights). The point of the elevated pocket is to place the load as high on your back as possible, to avoid any unnecessary friction as you move.

    The Goruck pack is a great deal slimmer than an average backpack. Chances are you’re not going to be carrying your picnic lunch in there. It’s meant to carry plates. (However, you could easily stash a bottle of wine). 

    You can buy plates of various weights or add books or even bricks. (I added bricks to begin with but ditched them for plates). 

    Another dimension of pack comparison. On the left is Goruck’s 20L 4.0 “rucking” bag. It’s slim and made to carry plates. On the right is a 30L travel backpack from Peak Design which got me through Europe last year. (Rob Kay photo)

    Footwear

    Goruck has several styles of footwear. They offer a plethora of “trainers” as well as trail shoes and boots ranging from mid-top to military style. Prices are competitive with what you’d find in the “marketplace” for decent footwear–$140-170 range.

    The company is adamant that “Goruckers” use footwear that provides decent arch support. And they are right. If you already own high end hiking boots or athletic shoes, you’ll be ok. I use their brand of an all terrain shoe called Mackall* ($160)–a low top trail shoe that was comfortable and comparable to the (LOWA) trail shoes that I usually wear. I’ve been wearing them regularly and the arch support is great–as good as the expensive German (Lowa) shoes that I normally wear. For rucking on flat surfaces the Mackalls are excellent.

    It has a grippy sole that was ideal for all-terrain purposes.

    (*The shoe is named after Camp Mackall, the home of Special Forces training). 

    Goruck has a line of footwear designed for rucking. The Mackall model, above is excellent. The grippy sole is great for off the road. (courtesy Goruck)

    My Rucking Journey

    My rucking regime revolves around “lifestyle”. I don’t care for that word but it seems to fit the best.

    I have ag land attached to my home. It’s terraced and steep, laced with lava rock. Every morning and evening I tend to the land checking irrigation lines, pig snares, rat traps and bee hives. This is when I don my Goruck pack and my Mackall shoes. (With the bees I need my special suit and having the pack on under it, is not an option).

    So I do everything else with the pack on. Weeding, picking fruit, whacking away with the bush knife or simply walking around. The pack definitely adds to the workout, especially when it’s hot. In addition to the “farm work” I’ll walk the dog around the neighborhood with a friend or even take a hike up on the Mauʻumae Ridge Trail which is quite close to my home. Or as pictured below, I may ruck down Wilhelmina Rise to meet friends at a restaurant.

    One of my concerns on the hillside is balance. There’s gravel, loose rocks, tree stumps hidden in the weeds. I need to take extra care in this endeavor. So far so good!

    The author in action on the Mauʻumae Ridge Trail in Honolulu. (courtesy Rob Kay)

    I’ve fallen down a couple of times on my property but it’s not the fault of the shoes. When you hit gravel, loose dirt or slippery leaves that pile up, you just have be careful.

    Those in the know say that neophytes should begin with about 10-25 pounds. If you don’t have a pack made for rucking you can use a dumbbell wrapped in a towel. The advantage of using packs made specifically for rucking is that they don’t bounce around. The main thing is that you want to be comfortable. To get on track with rucking you can make do with your existing gear so long as you make it work for you. Keep in mind that your existing pack may not handle a lot of weight. Good quality packs can handle a lot weight but I’m not sure I’d want to take the chance of trashing an expensive travel backpack by using it day in an day out for rucking.

    I started with about 10lbs on my back, just to get used to the pack but every week added a few pounds to the equation. I’m up to 25 lbs now. (From my research the goal for improving strength and maximizing the benefits of rucking is to slowly increase your carrying weight). Obviously there are practical limits to this and I plan to use common sense in my practice.

    The upshot is that I’ve grown to enjoy wearing my pack. It’s comfortable and “usable” in a way that a conventional pack might not be for my “farming” activities.

    The advantage of using equipment made specifically for rucking is that it’s not going to need tweaking. The flat ruck plates will rest against your back.

    This video rucking is a comprehensive rucking overview.

    How far should you go?

    Use common sense and start out slowly. Your body is going to need to get used to this. Goruck suggests the beginners start with 1-2 ruck workouts per week, for 2-3 miles. Your pace should be between 15 and 20 minutes per mile. If you’re moving slower than 20 minutes per mile, lowering your weight is a good idea.

    I’m a sort of outlier considering that most of my rucking is solitary. Goruck has a social component built into the company’s DNA. They have sponsored 10,000 live events since 2010, and there are over 500 independently run GORUCK Clubs worldwide including one in Honolulu: the Kekoa Ohana Ruck Club.

    So far so good. I’ve only been rucking for about two months and I definitely feel stronger. I like the idea of leveraging my precious workout time. I get the theory but one has to The long term goal is to increase or at least not lose any more bone density without taking pharmaceuticals. My next DEXA test is in about six months. In the meantime I feel like I’m doing something important for my health and well being.

    Stay tuned.

    Rob Kay is a technology columnist for the Honolulu Star Advertiser and the creator of FijiGuide.com.

    Medicine’s Clothing Problem

    Sydney Ross Singer
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    Medicine’s Clothing Problem

    Sydney Ross Singer, Medical Anthropologist

    6/26/2024

    If you look around you at other people, there is one thing you will find all of them are doing, regardless of race, religion, nationality, gender, or any other way people are differentiated from one another. This one thing is something all people do, whether they like it or not. Most don’t even question doing it, although it is really worthy of questioning. Of course, that thing is that they are all wearing clothing. 

    Clothing clearly sets us apart from the rest of the animal kingdom. You can’t seem to spot a human without them wearing some material made of plastic (such as polyester) or natural fiber (such as cotton, wool, silk, or linen) on all or part of their bodies. From the feet to the top of the head, the human body is covered, adorned, constricted, compressed, squeezed, wrapped, or draped in some material, and which is intimately in contact with the skin. 

    Amazingly, this is all ignored by the medical industry. As far as medicine is concerned, the human body is a biochemically operated machine, and treatment involves finding the right drug to tweak the body’s biochemistry. Clothing has nothing to do with that, so it is ignored. 

    Meanwhile, in the real world of clothing-clad people, there are tight shoes that are distorting and misshaping feet, resulting in foot, ankle, knee, hip, and back complications. Toxic chemicals in the shoes leach into the foot skin, resulting in foot fungus, and even melanoma skin cancer. Add to this the tight socks that leave marks around the calf or ankles from being too tight, and you have impairment of circulation from the feet, especially of the lymphatic system in the skin. The lymphatic system is part of the immune and waste disposal systems of the body, essential for removing toxin-containing lymph fluid from the tissues, such as chemicals released from shoes and marinating the sweaty skin of the feet. The foot skin retains these toxins longer as a result of the tight shoes and socks impairing the lymphatic drainage from the foot skin. This results in fluid accumulation, which many people see at the end of the day when they remove their shoes and socks. 

    Doctors will ignore shoes when discussing the feet, ankles, legs, hips, or back. When was the last time your doctor asked you about how tight your shoes were, or how toxic they were? You probably weren’t even asked about your tight socks, and what that might do to your feet, unless, maybe, you had diabetes. There are actually diabetic socks that are looser fitting around the ankles for this very reason, but this is an exception. Doctors rarely discuss them, since you can buy them without needing a prescription. 

    Then there is tight underwear and its harmful impacts. Let’s face it. Penises and testes do not like being compressed by tight briefs. And vaginas don’t appreciate being smothered and unable to breathe, either. Give them a little room. Of course, all these pieces of underwear hold on by uncomfortable elastic bands which stay on by squeezing. This is actually compression, and impairs the easily-compressed lymphatic system, just like sock tops do to the skin lymphatics. Add to this the nature of the material smothering the vaginas, penises, and testes, and whether it is natural fiber or plastic. You have to let the crotch air out, not keep it sealed and set for fungal or bacterial incubation. 

    Underwear, of course, implies that there is overwear, which there is. Pants are typically used by men and many women, and these garments must somehow hold onto the hips. This is more difficult to achieve for men than for women, and there needs to be some elastic or belt to hold the pants up. The pants are tighter when sitting than when standing, so unless they are adjusted constantly, they are either too tight or too loose. Elastic bands stretch to fit the size, but that makes them extremely tight when sitting if they are already tight enough when standing. Suspenders can hold pants up from the shoulders, but this places uncomfortable pressure on the shoulders, which can lead to headaches, backaches, and neck pain. But a tight belt around the waist can interfere with digestion and cause increased tissue pressure and fluid accumulation in the parts of the pelvis beneath the belt. 

    When does a doctor ask a patient with digestive issues about their belt tightness?  Never.

    Women often wear a layer of plastic closely adhered to their legs and over their belly, called pantyhose. These can breakdown into toxic chemicals in the sun’s ultraviolet rays and in heat, and its intimate contact with the skin makes it easy for these to be absorbed. And fabric-squeezed skin does not easily flush clean of toxins, since squeezing reduces circulation.

    Moving upwards, there is the bra, a useless device that tortures women for fashion. This device is tight by design to alter breast shape, and this causes problems for the lymphatic system, once again. Lymph fluid cannot easily flow in tiny lymphatic vessels that are compressed or constricted by tight clothing. If a bra leaves marks or indentations in the skin, then it is too tight. If tight bras are worn daily for long hours, this results in fluid accumulation in the breasts, which women feel as breast pain. The fluid collects into pockets, forming cysts which doctors will repeatedly drain by needle aspiration. Over time, the cysts can become filled in with scar tissue, creating fibrocystic breast disease. The breast tissue becomes progressively toxified by impaired circulation from tight bras, and immune function is impaired as well, leading to decreased ability for the immune system to fight developing cancer cells in the breasts. The result is increased breast cancer incidence. In fact, bra-free women have about the same risk of breast cancer as men, while the longer and tighter the bra is worn the higher the risk rises, to over 100 times higher for a 24/7 bra user compared to a bra-free woman. 

    Bras also heat the breasts, irritate the breast skin, compress and invert nipples, impair lactation leading to mastitis, and causes the breasts to become droopy due to fluid retention and reliance on the bra for support. (Natural suspensory ligaments in the breasts atrophy and weaken from non use when using bras.) Bras also have been shown to affect the autonomic nervous system, resulting in slower digestion and longer menstrual cycles. It also reduces the ability for the chest to fully expand when breathing, affecting respiration. 

    Medicine, however, ignores the impact of underwear and bras. They consider the breasts of a woman who daily wears a tight push-up bra for 18 hours as the equivalent to a bra-free woman. And they ignore the cumulative impact of these tight garments over decades of daily usage, sometimes 24/7. 

    Of course, the doctor can see the bra when the patient removes her blouse. The doctor may tell her to remove her bra for the mammogram, since any metal clasps or underwires may interfere with the x-ray. The doctor may then see deep grooves in the shoulders from the weight of the bra strap bearing down, or deep marks from the bra encircling the torso. They may see nipples smashed down, and skin abrasion or irritation from the bra material rubbing against the skin. The doctor may even see a rash from chemicals leaching from the bra, or skin depigmentation. 

    But the doctor will not really take notice these things. They are so normal that they are invisible. The doctor becomes oblivious to the obvious, and the impact of the bra is ignored altogether. After the x-ray, the woman will be told to put her bra back on. To the doctor, the bra is not a medical issue, despite research showing that it is. 

    Neckties were shown by research to increase head pressure when worn too tightly, due to compression of the neck veins. The backed-up blood increases brain and head pressure, and can even cause glaucoma. But doctors will never ask patients about their neckties. Many doctors are themselves wearing neckties. Many doctors are also wearing bras, underwear, and tight shoes and socks. This makes them even more blinded to the impact of these common garments. 

    This is one of the reasons why clothing gets a pass from medicine. When everyone does something, there is nobody available for comparison. Likewise, if everyone smoked, then the hazards of smoking would be overlooked, as it was until about 50 years ago. 

    Another reason why clothing gets ignored by medicine is because its effect is mechanical, not chemical. Pharmaceutical-focused medicine wants biochemical answers, not biomechanical answers. The constriction of circulation from external forces, like tight clothing, is something medicine is simply blinded to, despite recent studies into the biomechanics of the lymphatics and bras. 

    This blindness is also defensive, due to the need to defend current research and practice that ignores the effect of clothing. When you consider that tight clothing can have profound impacts on the body, it follows that medical research should be considering clothing tightness, frequency of wear, and chemical composition when focusing on clothing-associated parts of the body, such as the breasts, groin, feet, brain, eyes, etc. All skin research, including skin cancer, must consider constriction from clothing and the leaching of chemical toxins into the skin from synthetics garments and cleansing agents. Tight clothing both delivers these toxins by skin contact, and impairs their effective elimination through constricted or compressed lymphatics. This also impairs immune function within the constricted tissue or organ. Clearly, this is nothing to ignore if you care about understanding the physiology and pathophysiology of the human, clothing-clad body. How can medicine face up to this massive oversight that puts into question their entire approach to disease treatment and research design? 

    How will the medical industry tell women, for example, that their bras may be causing breast disease and cancer, after years of ignoring, and actually ridiculing, this issue? The American Cancer Society even sells mastectomy bras, which is ironic as well as moronic. It’s like selling patients cigarettes after lung cancer treatment.

    Interestingly, while medicine treats tight clothing like it doesn’t matter, the medical industry enjoys telling people to use compression bandages for lymphedema management. The theory is that damaged tissue filled with lymph fluid can be decongested of fluid by squeezing the tissue with an elastic bandage. Amazingly, despite the extensive use of compression bandages, the scientific evidence of their safety and efficacy is limited, and it never solves the problem. Lymphedema is currently incurable, and keeping constant pressure on the swelling area may reduce stagnant lymph fluid, but it will also reduce replacement with new fluid. As a result, these compression bandages need to be removed frequently to allow blood to return to the area, at which point the tissue swells again and more compression is used. 

    Again, this does not cure lymphedema, and over time the compression of any organ will result in reduced circulation and progressive deterioration. But the medical industry can’t think of another way to reduce lymphedema without compression. They are currently looking into the biochemistry of the lymphatics to find a drug that can improve flow for people with lymphedema, but a mechanical impairment due to clothing will not be resolved until the clothing is not longer tight. Mechanics trumps chemicals when it comes to circulation. 

    And yet, while medicine uses compression garments for lymphedema management, they never consider the impact of tight clothing in people who do not yet have lymphedema. They see that compression garments affects circulation and health, but refuse to consider that tight clothing can have a physiological impact by impairing circulation.

    Until removing a bra or cutting off someone’s underwear becomes a billable surgical procedure, medicine will continue to seek drug solutions to mechanical problems caused by tight clothing. People will continue to make themselves sick by their clothing choices, while medicine insists that clothing has no impact on health or disease, except for compression garments prescribed by a doctor. 

    Medicine clearly has a clothing problem. Perhaps their stethoscopes are too tight around their necks, cutting off circulation to their brains. 

    References:

    Comparative study of breast cancer risk factors at Kenyatta National Hospital and the Nairobi Hospital     J. Afr. Cancer (2015) 7:41-46.  

    Wearing a Tight Bra for Many Hours a Day is Associated with Increased Risk of Breast Cancer     Adv Oncol Res Treat (2016) 1: 105. 

    Brassiere wearing and breast cancer risk: A systematic review and meta-analysis  World J Meta-Anal. Aug 26, 2015; 3(4): 193-205 

    Wearing Brassiere – A Less Well Known Factor Associated with Breast Cancer in Women Nurs Midwifery J 2019, 16(12) 891-901.

    Dressed to Kill: The Link Between Breast Cancer and Bras, Second Edition

    Clothing and Disease: Are You Dressed to Kill?

    The Biomechanics of Bras and Lymphatics and the Link to Breast Cancer 

    How Tight, Toxic Shoes Cause Skin Cancer on the Feet

    Tight Clothing Affects Tumor Microenvironment

    How Bras Cause Lymph Stasis and Breast Cancer

    How Bras Cause Breast Cancer by Impairing the Extracellular Matrix

    Bras Cause More than Breast Cancer: Preliminary Results of the International Bra-Free Study

    Wearing a Tie Could Mess with the Blood Supply to Your Brain

    Plagued by Indigestion? It Could be Your Clothing and Not Food Poisoning

    Buying a Bread Knife

    Robert Kay
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    Buying a Bread Knife

    Over the last few years, I’ve become wedded to my bread knife. I would venture to say there’s nary a single tool in the kitchen as versatile as a bread knife. It not only glides through crusty artisan loaves and baguettes, it will magically cut through soft, delicate fruit or veggies.

    Let’s not forget how it effortlessly slices those ripe tomatoes (there’s an obligatory shot in every magazine article about bread knives) but it’s useful for all kinds of fruit and vegetables–onions, limes, mangos, breadfruit, grapefruit, oranges, avocado, melons, squash, Okinawan sweet potatoes—you name it.

    What’s more a high quality bread knife can slice through fruits and vegetables without leaving a mess on your cutting board. The serrated edge allows one to (gently) saw a rubbery-skinned fruit (like a mango) without crushing it. You can work magic with very little downward pressure. It’s useful for both squishy, delicate foods and very firm, tough foods or even meat. 

    Yes, this is a bread knife story but it is useful for other purposes than slicing artesinal loaves. (Rob Kay photo)

    In short, its become my “EDC” kitchen blade.

    For this story I plan to look at three bread knifes — the ZWILLING Pro 9-inch, Bread Knife Z15 Serration, the Sani-Safe Scalloped Sandwich knife from Dexter Russell and the Mercer Culinary Genesis 8-Inch Bread Knife.

    Bread knives uber alles

    Am I some apostate or weirdo for using a bread knife for items other than bread?

    Hardly. For example, author and (former) Bon Appetit food writer Andy Baraghani, declares that he too uses his bread knife for all kinds of chores. (You can watch him eviscerate a pineapple on this video). Not only is it useful for just about any fruit or vegetable (as alluded to above) but a bread knife comes in very handy whacking capped honey cells to prepare a frame for the honey extractor.

    So back to the blog.

    We’re looking at these three knives–from top to bottom, the Mercer Culinary M20508 Genesis 8-Inch Bread Knife, ZWILLING Pro 9-inch, Bread Knife Z15 Serration and the Dexter Russell Sani-Safe 8″ Scalloped Bread Knife. (photo Rob Kay)

    When my old bread knife literally disappeared (who knows what happened) I decided it was a sign that I should acquire something new. But first, I wanted to educate myself.

    Here’s what I discovered…

    Blade Length

    Obviously if you actually do use your bread knife for mostly bread, it’s got to be long enough to span the width of the loaf you want to slice. If you are mostly slicing sandwich-width loaves or baguettes, an 8-inch bread knife will be fine. If you’re using it for mostly non-bread items, a shorter blade is preferable. (For wide, oblong artisanal loaves, you might consider something 9″ or longer). I use a bread machine which keeps my loaves on the compact side. For bigger loaves (or as alluded to above, for harvesting honey) consider a 10 or 12-inch blade.

    Flexibility & Serration

    A bread knife blade should not have too much flex–it should not feel thin or wobbly. The rule of thumb is if you press the tip into your cutting board, you should only get the slightest bow. With a wimpy blade you could slip and get cut when slicing something dense. Of course if you buy a knife online, you’re not going to know the condition of the blade. So getting it from a quality manufacturer is the way to go. The (inexpensive) Dexter model below had some flex but was usable for most applications.

    The Sani-Safe 8″ Scalloped bread knife from Dexter Russell (Rob Kay photo)

    So back to “technology”. What about the serrations?  

    If you’re cutting hard-crusted bread, consider a knife with “pointier” teeth. With softer crusts, a more rounded tooth might be better. In general, a scallop pattern might be a good compromise, especially if you’re planning to use the knife for a variety of applications (other than bread). Wider serrations will also be easier to sharpen than the smaller serrations bunched close together. That’s an important point to consider.

    Maintenance

    What about care? Manufacturers do not recommended to wash your knife in a dishwasher. The recommendations below came from the Mercer website and would be good guidelines to follow for all knives:

    After each use, carefully wash cutlery by hand with warm water and mild- to medium-strength soap; rinse and thoroughly dry it with a soft towel.

    The Zwilling Pro Z15 measures 9 inches

    Cutlery should never be washed in a dishwasher: the intense heat and radical temperature changes may cause the handle to deteriorate; the blade edges will become dull through rubbing against each other; and caustic soap will cause staining and pitting of the blade.

    Cutlery should not be soaked or submerged for long periods. Chlorine and bleach products discolor and pit high-carbon steel. If chlorine or bleach products come in contact with the blade, thoroughly rinse off immediately.

    Galvanic action—the transfer of electrons from one metal to another—may cause pitting on the blades. To prevent this, avoid long periods of soaking in aluminum pans or a stainless steel sink, remove cutlery from condiments (such as mayonnaise) stored in aluminum or stainless steel pans.

    Always store cutlery in a cutlery block or sheath to preserve the cutting edges and prevent personal injury.

    Kitchen Testing the bread knives

    ZWILLING Pro 9-inch, Bread Knife Z15 Serration

    What can you say about Zwilling, officially known as Zwilling J.A. Henckels, a 290 year old German brand? Quite a bit actually.

    Zwilling is one of the most recognized and respected names in the cutlery and kitchenware industry. They offer a wide range of products that cater to both professional chefs and home cooks around the world.

    The company was founded by Peter Henckels in Solingen, Germany, a city renowned for its blade-making tradition. The is located about 40 km, a short drive north of Cologne, where my great uncle Bim ran Brüder Landauer, a department store. The name “Zwilling” (which means “twin” in German) is the source of the iconic “twin” logo.

    Full disclosure, I have dual US and German citizenship but readers can rest assured I would never be biased testing a German product. (Products made in Germany do tend to be pretty good though).

    So back to the review. Even though a bread knife review doesn’t seem to elilcit the excitement as a chef’s or carving knife, don’t be fooled. A good bread knife is adaptable to many applications. The Zwilling Z15 Pro 9″ Bread Knife was able to handle just about everything I threw under it–baguettes, artisanal breads and of course tomatoes. (It received “Best Overall” bread knife in a review from Food & Wine).

    A scallop pattern, such as the Z15 serration above works if you’re planning to use the knife for a variety of applications. Suffice to say it’s extremely sharp (Courtesy Zwilling)

    When I first started using this tool it was so sharp, I literally had retool my technique–in other words “re-educate” my muscle memory. With this knife you don’t have to use much pressure. It’s hefty and robust so the extra weight combined with the sharp cutting edge means the action is more like a violin bow rather than a saw.

    For example during mango season part of my routine is to cut up a ripe mango for my breakfast bowl of fruit and yoghurt. I’d gotten used my old chef knife but the Zwilling Pro took things to a different level. It glilded right through the mango–cutting through the pit as if it were the flesh of the fruit! So I had to recallibrate. I also found it useful to cut prunes with the sharp serrations and rounded tip.

    Along with “heft” it has an ergonoimcally friendly handle.

    The Zwilling Pro glided right throuigh the mango but I had to recallibrate my technique because the blade was so sharp. (Rob Kay photo)

    Using it to slice anything was effortless. Price is $139 on Amazon.

    Dexter Russell Sani-Safe 8″ Scalloped Bread Knife

    Dexter Russell, established in 1818, is also no slouch when it comes to having a notable “cutlery” history. The company was founded by Henry Harrington in Southbridge, Massachusetts. Originally named Harrington Cutlery Company, it was the first cutlery manufacturer in the United States. Nowadays Today, Dexter-Russell is known for its extensive range of professional cutlery and tools used in the food service industry. Dexter-Russell knives are used by chefs, fishermen, butchers, and food service workers, ensuring the company’s legacy continues in kitchens and workplaces around the world.

    The Dexter Russell Sani-Safe 8″ Scalloped Bread Knife worked well with most items. For those on a budget, it’s a good bet. (Rob Kay photo)

    So what was my experience?

    Actually quite good considering the (low) price. The sharp serrations and rounded tip made it easy to slice through just about anything. The plastic handle is not as fancy as a higher priced item but the ergonomics are satisfactory. The blade is flexible compared to the Zwilling Pro but considering that the later is more expensive by a factor of about 5X you’re not going to get Kruppstahl as the Germans used to be fond of saying. Nonetheless (as alluded to above) I found it quite “usable” for bread and just about everything else. One of the nice qualities of this particular knife is that at 8″ it’s easier to manipulate than a larger knife. (I used it the other day to dismember a pig that had died in my snare).

    At $23 on Amazon, the Sani-Safe 8″ Scalloped Bread Knife is not going to break the bank.

    Mercer Culinary M20508 Genesis 8-Inch Bread Knife

    The Genesis 8″ Mercer Culinary breadknife combines German metalurgy (high carbon steel) and Taiwan manufacture (Rob Kay photo)

    Mercer Culinary was founded over 30 years ago and has grown to become a leading name in the culinary tools industry. The company is based in Ronkonkoma, New York, and is family-owned. That is often a good sign. Family businesses can provide a commitment to quality and customer satisfaction that larger, public companies may not be able to equal. Mercer Culinary has established a strong presence in the culinary education sector, partnering with many culinary schools and institutions. Not a bad sign either.

    The Mercer Culinary M20508 Genesis 8-Inch Bread Knife combines German metalurgy (high carbon steel) with Taiwan-based manufacture. The blade is firm (not wobbly at all) and very, very sharp. The “Santoprene” handle (not certain what that means) is comfortable and feels ergonomically correct. And yeah, it cuts everything quite efficiently. This looks to be a great melding of good technology and inexpensive manufacturing. Taiwanese products are generally very well made.

    Yes, folks you can even use a bread knife to cut bread! The Mercer model does a keen job of cutting my rye/spelt loaf. (Rob Kay photo)

    At 8″ (of course you can get whatver size you want) I like it for all the reasons I’ve alluded to above. It’s a handy size. The weight and balance feel excellent.

    If you don’t want to spend the $100+ for a European-made product, this seems like a good option rather than a “compromise”. I can’t think of anything I dislike about this knife. As a matter of fact, I think it’s a winner. For $40 on Amazon, you can’t go wrong.

    Keeping them sharp

    Generally, a serrated blade is stays sharp for quite a while longer than a standard blade but of course, it can dull just like any knife. I’ve read that when a serrated blade gets dull you either need to send it back to the manufacturer or, let a pro sharpen it. However, there’s other options.

    A company called Knife Aid has a mail-in service in California that will sharpen your knives. They provide a special envelope and you send your items to them. It makes sense if you have high end utensils and don’t have the time or wherewithall to do it yourself.

    How often to you need to sharpen? Sharpening your bread knife it every six months or so should be adequate. To do it you’ll need a honing steel or a ceramic hone. You can purchase these from the knife manufacturer or on Amazon. The idea is to sharpen the teeth on your knife (as illustrated in the video above).

    The Ken Onion Work Sharp Blade Grinder Attachment is great for deburring the edge of your breadknife. (No we’re not demonstrating a bread knife in this photo). (courtesy Work Sharp)

    I’ve used use the Ken Onion “Work Sharp” sharpener for a number of years and I think it’s terrific. (If you are going to get this tool, I also suggest getting their newest version of the tool that comes with a Work Sharp Blade Grinder Attachment).

    Once you have completed the task with the honing steel or ceramic rod (as demonstrated by the video) you can deburr your knife with a Blade Grinding Attachment. (See below). 

    Sasha Hua, the Work Sharp spokesperson explained that most folding and EDC knives have serrations are ground into the right side of the blade with a flat side on the back (left side with knife in hand looking down onto blade spine). Kitchen bread knives are often ground on the other side, just reverse the method below to accommodate. 

    The diagram above shows where to place the bread knife’s blade to deburr the edge.

    Conclusion: All of the above products were more than satifactory kitchen tools.

    All the knives reviewed were extremely sharp. One of the main differences between the more expensive (Zwilling Pro and Mercer Culinary products) and the Dexter, was the blade rigity. Both of the former had a heft and robustness which lended itself to a stability that the Dexter model didn’t have.

    For slicing lime or grapefruit the Dexter’s comparatively flexible blade wasn’t an issue. However if you were cutting something more massive like a watermelon or something really dense, like meat, you’d need a beefier blade.

    Off course not everyone can afford a $100+ breadknife. If you are on a budget, the Dexter model would serve you well for most applications.

    Rob Kay is a technology columnist for the Honolulu Star Advertiser and the creator of FijiGuide.com.

    We are listening

    Grassroot Institute
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    We are listening

    By Keli‘i Akina

    One of my favorite parts about leading the Grassroot Institute of Hawaii is that I have many opportunities to talk with our supporters, whether in person at our events or just out and about in the community, or over the phone or by email.

    I have the pleasure of hearing a lot of worthy suggestions on a wide variety of issues, and I take each of them back to our team to consider. We even keep an ever-expanding list of all the issues we would love to get more involved in as resources allow.

    I really enjoy these informal discussions, and our team appreciates the feedback we get on our work.

    Hearing about what is truly important to you not only provides us with insights and stories that inform our work, it can help us build new partnerships and coalitions to advance our principles statewide.

    In essence, we don’t know what we don’t know — and it’s up to you to tell us what we don’t know.

    A recent example of this is how talking with doctors at our neighbor island events opened our eyes to how financially challenging it can be to operate private practices around the state, especially in rural areas.

    As a result, we focused for years on communicating those concerns to legislators, and this year we can celebrate that they finally passed — and Gov. Josh Green signed — a bill to lift the state general excise tax on medical services covered by Medicare, Medicaid and TRICARE insurance programs.

    A huge part of our job, which we take very seriously, is to make your voice heard in Hawaii’s government, and our conversations with you help us do just that.

    Of course, we have to choose our battles and figure out how to make the best use of the resources we have. That is true for any organization in our position.

    But our influence and impact continue to grow year after year, thanks to your involvement and support.

    As an organization, Grassroot testified 165 times on 98 different bills at the 2024 Legislature, and there were even more that we were tracking and would have commented on if necessary.

    With a mission statement that calls on us to preserve and promote economic freedom, individual liberty and limited, accountable government, we could easily submit our thoughts on almost every single one of the thousands of bills introduced at the Legislature each session.

    But we owe it to our principles — and those who support our work — to be successful in advancing our ideas, and that means having to choose which issues get our attention.

    Even though it’s not feasible to take up every important cause that comes our way, rest assured that we are always listening to you — because at the end of the day, we need your stories to inspire our work. What we do to help Hawaii thrive and prosper means nothing without you.

    Our success depends on your involvement, and we are so fortunate to have such passionate and involved supporters.

    Even if we aren’t currently active on your favorite issue, please continue sharing your ideas and feedback with us. It’s one of the most important ways we can work together to improve our paradise for all.
    __________

    Keli‘i Akina is president and CEO of the Grassroot Institute of Hawaii.

    Will Hawaii’s new tax cut break the state budget?

    Grassroot Institute
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    Will Hawaii’s new tax cut break the state budget?

    By Keli‘i Akina

    A lot of people have expressed concern to me that today’s historic tax cut will be next year’s excuse to impose tax increases.

    Or that letting Hawaii taxpayers save $5 billion through 2031 will result in some sort of a budget crisis for the state.

    My take is that Hawaii absolutely can afford the state income tax cuts proposed by Gov. Josh Green and endorsed unanimously by the Legislature, both now and into the future, without having to raise any new taxes.

    Keli’i Akina

    Even with pressing problems such as the rebuilding of Lahaina, the state seems well situated to give Hawaii taxpayers a break, so if not now, then when?

    Consider, for example, the fact that the Hawaii Council on Revenues projects the state will take in about $9.5 billion in tax revenue this year, and expects that to grow by 4.8% next year, then by between 3.5% and 4.5% each year after that for the rest of the decade. At that rate, Hawaii tax revenue will total about $12 billion in 2030.

    Hawaii taxpayers, meanwhile, are expected to save about $1.2 billion that year, according to state tax officials, so the state still would still have almost $11 billion to cover state services and debt payments.

    Yes, it’s important to recognize that these are just estimates. But let’s consider also that between 2010 and 2019, state tax collections increased each year by 6.36% on average.

    Could state tax revenue slow to less than that? Sure. But we must also factor in that these tax cuts are likely to encourage economic growth and boost state tax revenues.

    At the very least, they could help stem the tide of Hawaii residents seeking a lower cost of living on the mainland, which would mean more people in Hawaii to pay taxes.

    On the spending side, there always seems to be wiggle room to slim down the budget, and, in fact, state leaders already are looking for ways to cut spending.

    For example, at the signing ceremony for the tax cuts, Gov. Green noted that the state has about a 30% job-vacancy rate, so “we’re doing a deep dive into the costs that we have on the books that maybe shouldn’t be on the books.”

    Just last year, Gov. Green cut approximately $1 billion from the Legislature’s proposed biennial budget.

    And this year, when concerns about Lahaina funding were at their highest, some lawmakers suggested across-the-board budget cuts of up to 15% and reductions to grant-in-aid funding. Yet they wound up passing the sweeping tax cuts instead.

    I believe our leaders made the right call, and that the state budget won’t suffer because of these long-overdue tax cuts. In fact, there is every reason to believe these cuts will make Hawaii more affordable and create more economic opportunities — especially if we stick to smart budgeting.
    __________

    Keli‘i Akina is president and CEO of the Grassroot Institute of Hawaii.

    What You Ask

    Tom Yamachika
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    What You Ask

    In my position here at the Tax Foundation, I get to meet and speak with quite a few tax professionals.  Like you and me, they’re human, they don’t know everything, and part of their job is finding out answers that they don’t know off the top of their heads.

    When they have state tax questions, for example, it’s natural for them to call the Department of Taxation to see if somebody will answer those questions.  The Department is a source of information, the information is right most of the time (sometimes through no fault of the Department, as explained below), and it’s free all the time. 

    I’ve seen a number of the questions asked, because sometimes the professionals will write them down in an email and send them in.  And, in my experience, sometimes they fall into a trap.  Here are some of the traps I’ve seen.

    The question isn’t specific enough.  If they asked the Department whether the sale of drugs is exempt from General Excise Tax, for example, their answer probably would be “no.”  Most common drugs are not exempt.  But if they’re prescription drugs sold to patients using them, an exemption does apply.

    Many questions mix up the tax with a retailer’s charge to recoup the tax.  “Why do I have to pay 4.712% tax if the tax law only allows for 4.5%?” you might ask.  This is because the retailer has to pay the tax, not the customer, and if the retailer passes the tax on to the customer (most do) then the retailer has more income.  A retailer charging a customer 4.5% tax on a $100 invoice for a total of $104.50, for example, will find that the tax due is 4.5% of the $104.50 that the customer paid, not only on the $100. The 4.712% rate corrects for this quirk.

    The question suggests the answer the professional is worried about.  This tempts the responder to follow it (it’s the answer most favorable to the responder’s employer, after all).  For example, questions were sent in about the recently enacted passthrough entity credit, which allows a partnership or multi-member LLC, for example, to pay tax that otherwise would be paid directly by the owners.  This is to avoid limitations on deducting the taxes on the owners’ federal returns.  One questioner came to the Department asking whether the tax deduction would be limited anyway on the owner’s return because the partnership was an investment of the owner instead of a business where the owner put in substantial labor.  The Department’s agent was apparently convinced by the “worst possible outcome” in the question and decided to run with that, agreeing that the deduction would be limited.  Instead, the answer probably is that the partnership paid the tax, so it took the deduction; the owner will then pay tax on the net amount of income reported by the partnership, and the owner doesn’t need to worry about the deduction on the individual return.

    The moral of the story is that when you go to ask the government agency a question, whether you are a tax practitioner or just an interested person, you really should do your homework previously, so you have a good idea of what the relevant facts are and what the answer should be.  Of course, it’s quite possible that you will miss something and that the answer will be different.  That person on the other end of the line deals with tax law every day and has probably responded to similar questions in the past.  But you will have a much smaller chance of getting the wrong answer because you didn’t ask the right question.

    Warning: The Food Safety Risk of a Hot Meal and Drink

    Sydney Ross Singer
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    Warning: The Food Safety Risk of a Hot Meal and Drink

    Do you like to eat and drink hot foods? Well, here’s some hot news to help you avoid getting burned. 

    One common food safety method to prevent food poisoning is to heat the food to a temperature where bacteria are killed, and serving the food hot.  We love hot food, and enjoy its aroma filling the air with mouthwatering appeal. Unfortunately, the hot food is also a food safety risk, since consuming food that is too hot is also a known cause of cancer.  

    It’s amazing that the temperature where people like to drink their coffee or tea is also the temperature which can cause esophageal cancer. 

    But before you get all steamed up over the need to cool down, let’s consider the facts. According to a 2010 article in the International Journal of Cancer, entitled, High-temperature beverages and Foods and Esophageal Cancer Risk — A Systematic Review, 

    “In this systematic review, we collected the published literature on the association between consuming tea, coffee, maté, or other high-temperature beverages or foods and risk of EC (Esophageal Cancer). We analyzed the results for amount consumed and temperature of drinking separately. For tea and coffee, there was little evidence that the amount consumed was associated with EC risk, but the majority of the publications reported statistically significant increased risks associated with higher temperature of use. For maté, individual studies and the combined analyses showed increased risk of EC associated with both amount consumed and with temperature of drinking, and these two seemed to be independent risk factors. For other hot foods and drinks, the majority of studies showed higher risk of EC associated with higher temperature of use.”

    According to the International Agency for Research on Cancer (IARC) in The Lancet, in a 2016 article entitled, Carcinogenicity of drinking coffee, mate, and very hot beverages, 

    “Although the mechanistic and other relevant evidence for very hot beverages is scant, biological plausibility exists for an association between very hot beverages and cell injury and the 10 sequelae that might lead to cancer. On the basis of these considerations and on the totality of the evidence, drinking very hot beverages at above 65°C was classified as “probably carcinogenic to humans” (Group 2A).”

    As a reminder, 65º C is equal to 149º F.  Food and drinks at this temperature and above are hot enough to cause burns in the esophagus, which can lead to cancer. However, the temperature which food should be served is very close to this. In fact, Chef Resource website has an article, What temp should hot food be served?, which explains, 

    “It is a common concern among hosts and chefs alike: What temperature should hot food be served at to ensure both safety and enjoyment? Properly serving hot food is essential, as it not only guarantees that it is safe to consume but also optimizes its flavor and texture. To answer the question directly, **hot food should be served at a minimum temperature of 140°F (60°C)**. This temperature ensures that any harmful bacteria are killed or rendered inert, reducing the risk of foodborne illnesses.”

    Of course, some foods come to the table hotter than that. Pizza comes to the table near 90º C, or 194º F, which can damage gums and teeth. We all know how it feels in the gums behind your front teeth after eating a hot, melting cheese pizza. 

    Coffee and tea are also consumed hotter than the temperature that causes cancer, which is hot enough to be painful. According to a 2018 study in the journal Foods, entitled, What Temperature of Coffee Exceeds the Pain Threshold? Pilot Study of a Sensory Analysis Method as Basis for Cancer Risk Assessment, 

    “Since 2016, the cancer risk in connection to hot beverage consumption has received increased scrutiny from science and consumers alike. The reason for this has been the classification of “very hot beverage consumption” by the International Agency for Research on Cancer (IARC) into group 2A as “probably carcinogenic to humans”. Specifically, the risk of developing oesophageal carcinoma increases with the consumption of very hot beverages as shown by a number of epidemiological studies. Beverages above 65 ◦C are considered “very hot”.  The International Agency for Research on Cancer (IARC) evaluates “very hot (>65ºC)  beverages” as probably carcinogenic to humans. However, there is a lack of research regarding what temperatures consumers actually perceive as “very hot” or as “too hot”. A method for sensory analysis of such threshold temperatures was developed. The participants were asked to mix a very hot coffee step by step into a cooler coffee. Because of that, the coffee to be tasted was incrementally increased in temperature during the test. The participants took a sip at every addition, until they perceive the beverage as too hot for consumption. The protocol was evaluated in the form of a pilot study using 87 participants. Interestingly, the average pain threshold of the test group (67ºC) and the preferred drinking temperature (63º C) iterated around the IARC threshold for carcinogenicity.”

    What do the coffee connoisseurs say about ideal temperature of coffee? According to the website Home Grounds, in their article, The Ideal Coffee Temperature: How Hot Should Your Coffee Be?, 

    “According to the National Coffee Association of the USA, which informs many large companies in the food and beverage industry, coffee should be served at around 180–185°F, not much lower than the standard brew temperature. However, many coffee experts believe this is too high of a temperature.

    They suggest serving coffee somewhere within the range of 155–175°F, leaning more toward the lower end of the scale with higher quality coffee beans. The assumption that lower temperatures are better for specialty coffee fits well with what we already know – that you can use temperature to reveal or mask coffee flavor.

    While there is no answer everyone agrees on, there are some useful guidelines to help you find that perfect temperature for your cup of coffee or espresso:

    If you prefer the rounded, sweet, and bitter notes of coffee, stick within the 155–175°F range.

    If you enjoy a brighter, sharper, and more acidic cup, aim for the 120–140°F range.

    If you care more about the warming sensation of hot coffee than you do the flavor, a cup within the range of 180-185°F would be best for you.”

    Note that they are recommending temperatures well above the dangerous cancer-causing limit of 65º C, or 149º F. 

    What’s a food-lover to do? Must you give up your scalding cup of coffee or hot chocolate on those cold nights? Or is there a way to have your hot cake and eat it, too?

    Here are some suggestions:

    1. Let hot foods cool for about 5 minutes before consuming. 
    2. If the food or drink is too hot, spit them out. Don’t swallow.
    3. Take smaller sips of hot drinks. 
    4. Even if you don’t want to eat food too hot, make sure you heat, or reheat, the food or drink to  over 160º F to kill bacteria. Then let the food sit a few minutes before consuming. 
    5. Remember that your mouth, teeth, and gums get burned first, and worse than the esophagus, since the food is hottest there. It also burns the tongue and taste buds, reducing the pleasure and perception of flavor.  
    6. People can withstand heat more in the mouth than in the hands. However, for safety, if it’s too hot to handle, then it’s too hot for your mouth, too. 
    7. Hot foods essentially cook your mouth and throat. This harms oral bacteria, too. 
    8. Keep in mind that daily habits, like consuming cups of hot coffee or tea, have cumulative impacts. Over time, the daily assault to your mouth, throat, esophagus, and stomach with hot foods will take a toll.
    9. We have only really focused on Esophageal Cancer. It is likely that hot foods will also contribute to mouth, throat, and stomach cancers. 
    10. Remember that heat is a carcinogen. Consume it with caution.

    Cooking food is a culturally defined activity, and our bodies were not designed to consume high temperature foods. But with a little patience, and willingness to eat and drink foods a bit less steamy, you can enjoy the benefits of a tasty, hot meal without getting burned in the process.

    Budgeting Backwards

    Tom Yamachika
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    Budgeting Backwards

    Most of you have heard by now of the massive tax cuts just signed into law by Governor Green.

    At the press conference held at the signing ceremony, some very good journalists asked him: “With such massive cuts, are you going to be able to maintain public employee salaries and social services?“

    “Yes,” he said.  He said that there is now, government-wide, about a 30% vacancy rate in the number of authorized positions. He said that the departments are going to do a “deep dive” into why these positions are vacant. If they’ve been vacant for four years in a row, for example, it would be presumed that the department really doesn’t need those positions.  If they did, they’d need to tell the Governor why; if it turns out that a particular position is needed but can’t be filled because the private sector pays a lot better, for example, then they would consider paying more money for that position to be competitive for the talent the department needs.

    Adding to the problem, although perhaps not discussed at the press conference, is a very arcane budgeting practice that we wrote about in 2017.  Apparently, departments are not allowed to budget for things like vacation pay and paid sick time, although such expenses are incurred whenever you have a work force. Instead, the departments are supposed to pay for such things out of the money that is allocated for the positions that are vacant.

    We, for one, can’t see any good reason why vacancies have to be used in this manner.  At the very least, it seems deceptive to taxpayers, labor unions representing the employees, and others interested in the budgeting.

    Anyway, back to the deep dive the Governor spoke of.  Looking at the budget in that way seems a little backwards. In the best of all worlds, the departments do their deep dives first and come up with a number by which their budget can be cut. Then you add all of the numbers from the departments, and you know how much you can cut taxes.

    But this is not the best of all worlds. Human nature being what it is, if the so-called deep dive was done first, no sane department head would voluntarily offer up their department to the chopping block.  Instead, we would expect the department heads either to say that they really need everything they now have.  Or, if they are a bit more devious, they would offer up a ton of rank-and-file positions (as opposed to civil service exempt positions in management), which would cause the government union leaders to go ballistic and, maybe, force the department to keep the positions.

    So, instead of doing this charade, we do the big tax cut first. Then the department heads have to scramble to justify their piece of the much lower pie. Is it an exercise in cruelty?  We don’t think it has to be. If anything, the resulting chaos will lead to departments being much more transparent about what they are spending and why. For the bigger departments, such as Education, Health, and Human Services for example, the process may cause a lot of pain. But that pain results from the opacity of the budget as it exists today. We’ve written before about the Department of Education.

    Governor, we wish you the best of luck on this project to right-size our government. Somebody has to do it. We now hope that you can get it done.

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