Nobel Laureates Daniel Kahneman and Angus Deaton at Princeton University published a study in 2010 showing that money buys happiness only up to about $75k per year (in 2010 dollars, for Americans), at which point happiness plateaus and more money doesn’t meaningfully buy more happiness.

Years later, Matthew Killingsworth at the University of Pennsylvania published a study showing that happiness didn’t really plateau with money, but kept increasing at $75k and beyond.

They got together to see if they could reconcile their different findings from pretty similar methodologies.

As it turns out, Killingsworth’s data did show the same plateau, at pretty much the same place, if you focus only on the least happy 20%. In a sense, the Kahneman data was focused on only measuring unhappiness, and didn’t properly distinguish between people who were kinda happy, people who were moderately happy, and people who were really happy.

So now the most widely accepted analysis is that there are people who are deeply unhappy, for whom giving them more money might not make them emotionally better off, at least past $75k in 2010 dollars. But for the rest of us, the majority of people will continue getting happier with more money, well up to the $500k income.

Here’s a write up of the collaboration

David Epstein’s The Sports Gene talks about several areas where it’s a feedback loop between nature and nurture:

• One’s starting point, of how much an untrained or unpracticed person is able to do something, is a big influence on whether someone even starts down that formal track.
• Simple access to training resources is a big determinant of whether a person will try those things. That’s why pro hockey players tend to be born in the early months of the year, or why so many bobsledders are from Upstate New York.
• People respond differently to training, and how quickly one improves influences a lot of whether that person intends to continue putting in the work.
• People’s ceilings are in different places. For many sports, being world class literally requires certain genetic coding: very long limbs, very accurate eyesight, very high Achilles tendons, certain biological adaptations for altitude or holding one’s breath, etc. Someone who is only slightly taller than average will struggle to make it into the NBA, no matter how much practice.
• The internal drive to practice possibly has a genetic component, too.

But outside of all of that, it also matters whether we’re talking about becoming a world class athlete or just a hobbyist. For weekend warriors running a 5k in a pack of thousands of participants who paid to be there, practice and training are going to be far more important predictors of their performance than any kind of genetic or innate talent. The genetic or innate bottlenecks might show up in the Olympics, but not the amateur hobbyist runners.

computer science/engineering/STEM is the only thing worth it.

It’s mostly engineers who make money. The actual sciences are basically a low paying career for how much knowledge it requires, and pretty much require much more than a 4-year degree to climb that ladder, or they just go into the same category as everyone in the humanities and the arts: go get a job that requires a 4-year degree but doesn’t care what your major was.

Most of us have many different parts of the job, and like certain parts more than others.

A doctor may be passionate about actually solving medical issues but might hate communicating with difficult patients, dealing with paperwork and recordkeeping software, dealing with insurance companies, marketing his practice, managing staff, etc.

Programmers may actually love coding but hate dealing with customer requirements, or the office politics of sales versus delivery, or even the way their team is run.

It’s like that everywhere. If anyone is only able to do work they’re passionate about, that person is gonna have a rough career.

I graduated with a philosophy degree. I’m a lawyer now. So are a huge chunk of my classmates from undergrad.

Even the ones who didn’t go on and get more schooling tended to find white collar work in some kind of business, same as the people who majored in business administration, finance, marketing, other business school fluff.

There are plenty of majors that are interesting and help students learn how to think, how to write, and how to research. And there are plenty of career paths that don’t care about major, just want to see a 4-year degree for their entry level people.

A bachelor’s degree isn’t a vocational degree. It’s ok to major in something you don’t intend to work in, because at the end of the day more than half of college educated workers aren’t working in their field of study. Part of the reason is because the typical 4-year degree teaches only barely enough to scratch the surface of what actually happens in industry, and those entry level workers need to learn a ton on the job anyway.

Here’s a helpful chart of career outcomes by major. Note that many of these undergrad majors tend to be feeders into graduate or professional programs, and that a lot of the joke majors in the humanities and liberal arts have long term outcomes that are better than the sciences. Compare biochemistry to philosophy, for example. Both of those majors kinda expect people to go get graduate or professional degrees after, but the unemployment and underemployment rates are pretty similar.

Have a plan for getting a job. Whether that plan involves a specific major or not is up to you, and isn’t strictly required. It’s mainly engineering that provides a specific pipeline from undergrad degree to specific career in that field. All the others are much looser about which degree is required, or require additional schooling to enter (and once you have a graduate or professional degree, your undergrad basically doesn’t matter).

The pizza dough tastes better when allowed to rest and rise slowly in the fridge. Using a ton of store bought yeast for a quick rise is fine, but planning out the dough the night before is better.

When I learned how to drive, manual transmissions were higher performance and better fuel efficiency: side by side comparisons of the exact same model of car would show better 0-60 and quarter mile times, while having slightly better EPA fuel efficiency ratings, for the manual transmission.

At some point, though, the sheer number of gears in an automatic transmission surpassed those in the typical manual gearbox, and the average automatic today has 6 gears, up to 9 in some Mercedes and 10 in certain Ford and GM models. So they could start selecting gear ratios for better fuel efficiency, without “wasting” a valuable gear slot. There was a generation of Corvettes that was notorious for having a 6th gear that was worthless for actual performance but helped the car sneak by with a better highway fuel mileage rating.

And the automatics became much faster at shifting gears, with even the ultra high performance supercars shifting to paddle shifters where the driver could still control the gear, but with the shifting mechanism automated. Ferrari’s paddle shifter models started outperforming the traditional stick shift models in the early 2000’s, if I remember correctly. As those gear shifting technologies migrated over to regular automatics, the performance gap shrunk and then ended up going the other way.

At this point there’s not enough reason for a true manual stickshift transmission. It’s no longer faster or more economic, so it’s just a pure fun. Which is fine, but does make it hard to actually design one for any given model of car.

There are some steep stop sign intersections in San Francisco that I’ve had to use the e brake for.

I love Chinese food so much. I’ve visited twice, and always make room for food.

My favorite street food is probably sheng jian bao, the pan fried buns with soupy pork filling sealed in.

In terms of a single standalone dish, it’s hard to say. I like noodle dishes, like Taipei style beef noodle soup. Or Wuhan style re gan mian.

And for the type of meal where there’s a lot of dishes on the table to be shared, my favorite dish in that setting is probably Mapo tofu. I did a food tour of Chengdu once and just everything Sichuan is so good, but Mapo tofu is just all my favorite Sichuan things in a single dish.

I’ve lived all over the U.S., so here are some of my favorites:

Texas:

• Beef barbecue. The classic is beef brisket, but a lot of places have great beef rib, too.
• Tex Mex: fajitas hit the spot every time.
• Breakfast tacos, especially with leftover smoked brisket from the day before, or some other smoked meat like smoked sausage. Undeniably Texas, undeniably delicious.

Louisiana:

• Boiled crawfish, with red potatoes and corn and andouille sausage. Some people overcook their potatoes and corn, but even then there’s still a charm to it. But the whole experience of a crawfish boil is everything great about food culture: socializing around a big table, making a big mess, teaching kids and newbies how do engage in that task of peeling crawfish. The Vietnamese riffs on these traditions are also great, and Viet-Cajun is a great genre of food in general, too.

The American South in general:

• American Southern style fried chicken. It’s just great.
• Pecan pie. Easily my favorite American dessert.

Southern California:

• Burritos. Something about the fresh made flour tortillas in Southern California are just better than everywhere else in the U.S. So a good burrito provides flavor from the fillings, and also flavor from the wrap itself, in a way that all the parts just complement each other.
• Ensenada style fish tacos (yes, I know this originates south of the border but it is “local” to the general region). There’s just something refreshing about fish tacos with a crunchy cabbage slaw, fresh lime juice, a crema-based sauce, eaten outdoors. Can’t beat it.

New York:

• Bodega style breakfast sandwich. The basic concept is universal across the U.S. (egg, a breakfast meat like sausage or bacon, and cheese on some kind of roll, bun, or even bagel, griddled with generous amounts of butter), but something about the New York bodegas just make these taste better when you’re on the go.

Chicago:

• Deep dish pizza. Looks kinda dumb, but it’s delicious.
• Chicago style, “dragged through the garden” hot dogs. Every component makes this ensemble great.
• Italian beef sandwiches. I don’t know why these aren’t more popular outside of Chicago. Get it dipped, get a little messy with it.

In terms of popular and well known local dishes, the deep dish pizza and Chicago dog are great. I agree with you there.

The one that people outside of Chicago don’t know a lot about, that is still a delicious representation of the city, is Italian Beef.

And the one that is uniquely Chicago but isn’t going to be winning over people in a blind tasting, is shots of Malort.

All else being equal, in terms of structure and property itself, I’d rather live in a detached house.

But all else isn’t equal. I’ll sacrifice my ideal building type in order to live in the specific neighborhood I want to live in, within easy walking distance of amenities like parks, groceries, world class restaurants, bars, and things like that, all while being able to get around by bike, mass transit, or even easy/cheap hailed vehicles like taxis or Ubers. And that means I’m living in a dense urban area, where detached houses are rare and prohibitively expensive.

So I look for neighborhoods where I’d actually like to live, then look for places there with the right number of bedrooms and floor space, and then look to see what is within a feasible budget for myself. The first time I bought a home, I would’ve preferred to rent, but the building we liked in the neighborhood we liked happened to be condos rather than rentals.

But housing is a package deal. And house versus townhouse/rowhouse/brownstone versus low rise condo versus high rise condo versus apartment versus someone’s accessory dwelling unit is only part of that package. And the other parts are more important to me.

Among Gen Z and Millennial Americans (especially the educated straight white middle class) there’s been a divergence in political affiliations between men and women. But people still couple up, so hetero couples are seeing a lot more combinations of politically engaged progressive women who are in relationships with politically apathetic men (who also tend to be somewhat sexist and racist).

This comic points out that juxtaposition.

Yes, exactly.

Roasted peanuts are cheap, high calorie, high protein, and shelf stable. It’s a decent mix of all the macronutrients (including carbs and fiber). Personally, I can also eat them all day.

Around me, a $3 jar has 2500 calories, over 200g fat, over 100g protein, and about 30g fiber. On a per dollar basis, it’s hard to beat for shelf stable food.

Gauging with pasta: angel hair, thin spaghetti, spaghetti, thick spaghetti, bucatini, penne, rigatoni, all the way up through big-ass cannelloni.

Most starches gelatinize between 60°C to 80°C. Including rice, which has starches that gelatinize between 59°C and 72°C.

Not sure where you’re getting the idea that rice needs to cook above 100°C, which is just plainly inconsistent with how most cultures have cooked rice for thousands of years.

Most rice noodles are formed from pre-gelatinized starches, too, in order to form the dough necessary for forming into noodle shapes to begin with. So those just need to be hydrated, and perhaps heated for personal taste preferences.

5% salinity is inedibly salty. You will ruin your pasta or rice, flavor wise. The health effects are not relevant because nobody will actually finish eating an entire serving.

The phone only draws a charge while you’re watching ads, so you’ll need to watch an hour per day to recharge.