Reposted by Alexander C. Kaufman
This morning's dispatch from @alexckaufman.bsky.social is a meaty one, with news on the pending Section 232 polysilicon investigation decision and Oklo splitting some atoms for the first time ☢️
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Trump May Be Forced to Resume Wind Project Permits
On Trump’s polysilicon tariffs, Oklo’s milestone, and black lung
![In the days of tavern dining, proprietors would have wanted customers to fill up on as much bread as possible, so that they would consume less of the more expensive ingredients to which they were entitled. À la carte restaurants perhaps felt themselves grandfathered into what had become a mark of hospitality. Chefs I consult attest to free bread’s ability—a finite ability—to make kitchens run more smoothly (by slowing down orders). It also makes customers less whiny: Restaurants give you free bread “just so that you have something to do with your hands and your mouth,” Richard Horner, a New Orleans chef and restaurateur, tells me.
Horner lays bare the strategic timing of this generosity. Ideally, free bread should not hit the table until after customers have ordered their meal, “because then they order from a position of maximum hungriness,” he says. Plus, the delay builds anticipation: “Will there be bread? I see other people with bread. We haven’t got bread yet.” And then, once the bread is bestowed: “Oh! There is bread! What a fun surprise.”
Horner’s demonic calculation for how many slices or rolls each table’s basket should contain is [Number of diners] + 1. Unevenly divisible bread creates “a tension that I really enjoy.”](https://cdn.bsky.app/img/feed_thumbnail/plain/did:plc:jxtnw3qiuq4wtx7sggjbbvi3/bafkreicedzvam3gcswshjbifdqnbzsdsa54htt2deghal4rt7gpf5d2a3e)
