They tried in New York the last time the maps were redrawn. If Dems really wanted to gerrymander New York, they could likely win every single district.

The courts shot that one down, and now New York is just heavily favored to Dems. The House would be majority Dems right now if not for that alone.

Evolution: I’m winning it.

Let’s face it: Calculus notation is a mess. We have three different ways to notate a derivative, and they all suck.

That’s a grossly overbroad and self-serving reading. This Supreme Court will be completely fine with it.

Both of them should honestly be real worried about that. If Trump gets to fully exercise that power, and they step out of line a little bit, either one of them would be exiled in no time.

Yes, and it’s a wonderful place, but it’s politics are weird.

Close. WWII America had to invest heavily in farms to feed soldiers who need 4,000 kcal diets to support marching around with heavy packs all day long in potentially cold weather. That investment drove up automation in the farm industry, particularly with corn and soybeans.

War ends, but the infrastructure is all still there. If farms weren’t heavily subsidized, they would collapse. There was real risk of fields going fallow on a mass level, resulting in too little food to feed the population. And then you have to keep subsidizing it, forever. Nobody has figured out a way out of that logic while maintaining a mostly capitalist production system.

It is not possible to filibusterer this. Republicans are specifically using techniques to avoid having to deal with the filibuster under Senate rules. The whole thing is DOA if they do.

It’s commonly known among sous vide cooking. The internal temp for sous vide beef is often <60C, and that makes some people nervous. However:

https://www.americastestkitchen.com/articles/1131-is-sous-vide-safe

First, let’s talk about what’s dangerous. A few types of bacteria in particular are responsible for most foodborne illness: Salmonella, Escherichia coli, and Campylobacter jejuni. Salmonella, a resilient group of bacteria that is most commonly found in poultry and eggs, is ingested by chickens, and then contaminates their muscle tissue, ­intestines, and ovaries. Salmonella can migrate into the muscle of chickens, meaning that they are contaminated not just on the surface but also inside the meat. Escherichia coli is a general group of bacteria that reside in the intestines of many animals, including humans. But if ingested, some strains of E. coli can wreak havoc. Campylobacter jejuni is a spiral-shaped bacteria that causes one of the most common diarrheal illnesses in humans in America.

(Edit: emphasis added above)

This may not be true with techniques like blade tenderization. That can transfer pathogens from the surface to the internals.

Taenia saginata will die in only 5 minutes at 56C, which is quite a low temp even for sous vide. In fact, most beef jerky recipes will typically set the dehydrator’s temperature higher than that. It’s typical that slightly lower temps will work if it’s done for longer–jerky and sous vide usually takes several hours–but I don’t have a chart handy for taenia saginata specifically.

Right. You can get away with it in beef because the pathogens for that are on the surface. As long as the outside is cooked, it’s technically safe to eat. (This does not apply to ground beef, which is all mixed up).

Chicken and pork have pathogens throughout the meat. They must be cooked all the way through.

Because they are cowards.