The “posters for kids” department in the CDC seems be quite competent. Print, laminate, and mount: https://www.cdc.gov/handwashing/posters.html
This is a review for an Inkbird ITC-1000 digital temperature controller/thermostatic switch I bought from Amazon for $15.99 in December of 2019. Its primary job in this application is to control a portable oven for making yogurt and better steaks.
Let’s get the complaint out of the way: I really don’t understand how, according to reviews at Amazon, this thing has been shipping with two incorrect wiring diagrams for four years. I left one star off for that on my review there. The actual engineers on the controller must know how to make a diagram, so who is in charge of documentation?
That said, it’s pretty easy to use if you know what the terminals do and how the circuits are intended to operate. 1&2 are power for the controller itself, 3&4 are for your temperature probe, order doesn’t matter, 5&6 are for heating, 7&8 are for cooling. 1, 5, and 7 are wired to line hot. 2 gets tied to line neutral. 6&8 are switched-hot to the heating/cooling device loads. Here, white/black/red is heating and white/black/blue is cooling.
I originally hard-wired this to the portable oven but reconsidered and wired it up to an outlet (and put a new plug on the oven…). By breaking the tab between hot screws you can use one duplex outlet for both heating and cooling loads (the neutral can remain unbroken). These wires here aren’t pushed in, just placed loosely in the holes for illustration purposes – make sure your wires are stripped far enough for the back-stab spring clamp to grab on tightly.
If you’re hard-wiring, the heater/cooler neutrals get tied to line neutral. If you’re using a two-prong plug to line power then ground ought to be tied to neutral too. Remember, on a polarized plug the big one is neutral and on a two-wire cable the side with the extra plastic ridge is neutral.
The connections were soldered and covered with heat-shrink tubing.
Be careful – the frame of the controller melts easily with a decent heat gun.
Label everything and don’t exceed its maximum rating.
Finally, some imprecise hot glue was added around all the gaps for splash protection. This is just a box I had on hand, nothing ideal, so strain-relief still needs to be added.
I wondered how the control hysteresis worked so I experimented. With the temperature set to 115 and the hysteresis set to 1, the cooling side shut off and the heating side turned on at 114. The default is 3 which is probably better for compressors but fans and resistive heaters should be fine at 1.
Overall, I’m glad I got this and the price is amazing. I last priced something like this ten years ago at about 15x this price.
Here’s a quick rundown of the 2019 flu surveillance data. I do one of these each year to see if my family should get the vaccine and if so which one. My usual guidelines are: a) skip every other year if the subtypes are the same as last year’s vaccine, b) skip it if the vaccine is a total miss, and c) get it otherwise.
Last year, during the two peak weeks, influenza caused 7.7% of all deaths in the US. If you’re a Libraries-of-Congress units types of person, that’s roughly four 9/11 attacks every year attributed to this one family of viruses. Maybe that deserves some military funding, or just FDA approval for the broad-spectrum anti-flu agents already mired in years of testing. Right-to-try ought to be expanded to any disease with such a massive body count.
TL;DR – despite possible reduced effectiveness, get the regular vaccine this year. Here’s why:
The good news is the FDA has specified all regular-dose vaccines are to be quadravalent (4-strain) this year. This is excellent news as many people have died over the past several years because the FDA recommended trivalent vaccines at “free” clinics and buying a quadravalent vaccine took serious legwork. This was extreme malpractice in my opinion; after the first year the data was clear. Anyway, deciding between tri- and quad- was one of the main reasons I do this every year, and I am glad to not have to do that again. In fact, the ‘extra’ quad component this year is a home-run. More on that later.
Down to the dirty details, then. There are some interesting observations in the latest CDC technical report . First, the number of gene sequenced viruses is up 5-10x over last year. This is great, and a huge jump. Next, among the circulating H1N1, nearly all have evolved to subclade 6B.1A, vs. last year’s much larger percentage of clade 6B.1. Similarly, the H3N2 subtype 3C.3a increased from 12% to 81% in just a year. Interestingly, among the B/Victoria strains, now more than 85% of circulating strains have either a 2 or 3 amino-acid deletion in the HA protein, which binds the virus to a cell membrane. Most likely this is one of those quick evolutions which helps evade the human immune system (and makes a cultured-virus vaccine so difficult to stay current).
A bit of great news is that the B/Yamagata (Y3) circulating flu strain was 100% susceptible to the vaccine (B/Yamagata B/Phuket/3073/2013), which is the same as last year’s vaccine. So, even healthy people who don’t get vaccinated this year should have good coverage if they got last year’s quadravalent. As I mentioned above, this is the strain that was non-standard last year (16% of 2017-2018 circulating virus) and only in the quad. Almost everybody gets it this year! This could potentially reduce total deaths by 16% with more sane policy.
Lastly, a full 62% of tested 3C.3a samples (representing 28% of the circulating strains) did not respond well to the vaccine antigen test. The cause appears to be an HA protein mutation related to the eggs they were cultured in. Here’s what I don’t know (please comment if you do): will the flu shots cultured in eggs be less effective because of it? Are there any cell-cultured vaccines available on the market and are they the standard “free flu shot”? The way I’m reading this, the H3N2 (3C.3a1) A/Singapore portion of the vaccine may have very low effectiveness. The only silver lining is that this is at 7% of the current strains. It could well become more dominant if it can run rampant even among vaccinated members of the population. This may lead to discontinuance of egg-cultured flu vaccines in the future, but I don’t think anybody was sounding the alarm bells about this possibility – it seems like quite a surprise, though entirely plausible in retrospect.
Besides the virology data, I also learned one more interesting factoid: apparently the CDC has a small army of ferrets, whose job it is to fight the flu for antigenic sensitivity testing. These ferrets are probably having quite a bad time, but the information they provide could very well save thousands of human lives. However, for people who take a principled stand against animal testing – you should probably not get the flu vaccine, as its composition is determined to a significant degree based on animal testing. I do implore you to let your kids make that decision for themselves when they turn eighteen, though.
Bonus section: Antivirals. Treating flu with antivirals depends on catching it super-early, and getting immediate treatment for maximum effectiveness. It’s probably a waste of money, otherwise, in most cases, but if my life depended on it, I’d ask for a cocktail of the endonuclease inhibitor baloxavir (Xofluza) and the neuraminidase inhibitor zanamivir.
Again in 2019, as of right now, New England is showing minimal activity but the Mid-Atlantic is picking up steam. Act accordingly.
Staff: Liam McCoart on guitar, Riley Werner on drums, Tom Lord on bass, Kevin White on piano.
Everything changed when I realized I could make this in just five minutes with the food processor!
Yes, it’s possible to have a low-carb Chocolate pie on Pi Day.
1 c slivered blanched almonds
1 c coconut flour
1/2 c blended cocoa
1 t baking soda
1/4 c Kidsweet or other non-nutritive sweetener
1/2 c coconut oil
1 t vanilla extract
1/4 c water
- preheat oven to 350F.
- pulverize almonds in blender/food processor
- add other powders. Mix.
- Add eggs, oil, and liquids and blend.
- Press evenly into 9″ pie dish. Clean up top edge so it doesn’t burn on the edges. Blind-bake for 20 minutes, then cool.
4 oz, by weight, baking chocolate
3 oz, by weight, coconut oil
1 oz, by weight, Kidsweet
1 oz, by weight, water
- combine ingredients into bowl. Microwave 2 minutes on high. Stir to blend, then place in refrigerator to cool. Stir occasionally.
- when the chocolate has cooled to 60 degrees, microwave again for 30 seconds. Stir and set aside.
1 12oz package soft silken tofu
1 batch chocolate, as above
1 T Kidsweet
1 t vanilla extract
1 t instant coffee
1/3 c water
- combine all ingredients in blender/food processor, for about 1 minute.
- pour into cooled pie crust. Place in refrigerator to cool/set for 2 hours.
- Slice into eight pieces. Try to believe it’s sugar-free and low-carb.
These are great energy bars, with a nice profile of protein, fat, and carbs to provide energy and satiety. They’re only appropriate for a low-carb diet if you eat them during exercise. They have better ingredients and better nutrition than most anything you’ll find in the store, since those need to be shelf-stable instead of being nutritious. Best of all, these are fairly low in sugar while still being quite tasty and they should have a fairly nice glycemic profile for energy both now and later.
1/4 c chia
1/2 c hemp seed hearts
1/4 c flax seeds
2 c “old-fashioned” oats
1/2 c coconut oil
1 c raisins
2 c pecans
1 c sunflower seeds (raw)
1 c pumpkin seeds (raw)
1 c cashews (raw)
1 c almonds (raw)
1 package silken tofu
2 T Kidsweet (or 4 T sugar)
3/4 t sea salt
1/2 t NuSalt
1/2 c honey
- In food processor, finely grind chia, hemp, and flax to a powder. Set aside.
- Toast all nuts and seeds in the oven at 350*F. Pecans (usually not raw) take about 25 minutes, the rest about half an hour. Allow to cool.
- Coarsely grind pumpkin and sunflower seeds, set aside. Grind pecans, set aside. Grind almonds and cashews. (a large/powerful food processor might be able to handle them all at once).
- Drain tofu then mix it with the Kidsweet, honey, and salts.
- Heat coconut oil in a pot, then add oats. Stir until light brown and toasted.
- Slowly combine all ingredients in food processor with one cup of water. For a standard power food processor, it’s probably two batches, with half of each step’s ingredients at a time. For a smoother texture bar, process longer.
- Line a jelly roll pan with parchment and pour mixture (nearly a paste now) out onto parchment and spread evenly. Bake at 350* for 40-50 minutes, until the top is becoming golden brown (the very edges will likely be dark).
- Cool for a few minutes and cut into bars while still hot. Remove parchment from pan and place directly on cooling rack. Cool and package.
Yield: 20 bars.
Keep bars refrigerated until the day you’re going to use them. For easy transport, wrap like a gift in wax paper and close with a small piece of masking tape.
Nutrition data (via MyFitnessPal):