Apple enthusiasts turned out to be quite excited to play around with all the new iOS upgrades, especially app-icons. And

One restaurant that has always done it right is Bareburger. If you don’t live in the tri-state area or, weirdly enough, Columbus, OH, you might not be familiar with Bareburger, so you’ll just have to trust me when I say it is THE BEST. I won’t get into their impressive sustainability efforts, but I do want to talk about their menu. They update their menus periodically (and they vary from location to location), but the NYC locations currently offer ten different burger patties. Of these ten, five are meatless: the Impossible patty, the Beyond patty (yes, they have both), the sweet potato patty, the quinoa patty, and my beloved black bean patty (and theirs is definitely not a frozen Costco varietal). Also, at locations I’ve been to in NYC and on Long Island, the backside of the menu cards feature a completely vegan menu. Overall, it’s an excellent restaurant that makes a point to accommodate all types of eaters: carnivores, vegans, gluten free people, and weirdos like me who like to put bacon on a black bean burger. Honestly, in 2020, it’s surprising more restaurants don’t follow this model. If you have any you’d like to recommend, feel free to let me know!

Let’s get back to the example we’ve started with — a transition from programming with GOTOs to modern structured programming. The real breakthrough came not just from adding structured loops and conditionals to languages, but from the complete removal of the GOTO statement.

This removal of obsolete features is often the hardest hurdle that prevents languages from adapting to the ever-changing world, leading to their ultimate downfall under the weight of features they add. Of course, it also depends on the inertia of the language, the size of its ecosystem. The more widespread the language is, the more deadweight it can afford to support without crumbling. But ultimately, the general law of evolution, as stated by Charles Darwin, holds for programming languages, too:

On that note, I’ve never really been one to enjoy any “fake meat” varieties. Sure, I’ve eaten some, and tolerated them, but I’m much happier getting my protein fix from cheese, beans, or nuts. So, when the world was introduced to Beyond Meat and Impossible Foods, I was less than enthusiastic. For a former meat-eater who’s chosen to go vegetarian or vegan for ethical reasons, Beyond and Impossible make perfect sense. But for those of us who just don’t like meat or are creeped out by food that bleeds (even if it’s fake vegetable matter “blood”), we’ll politely decline.

Again, I’m not trying to say that the Beyond and Impossible products are inherently bad in any way — just that I, and others like me, don’t necessarily want to eat something that is designed to look, feel, and taste like actual meat. And when a restaurant only offers that in addition to its meat products, it can be a big disappointment to certain meatless folks.

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me across an old article from The New Yorker titled The Great Foreigner. In the classic piece, the writer Niccolo Tucci replays a memorable visit to the icon’s home in Princeton. Apparently Tucci’s mother-in-law and Einstein were old pals.

It is not the most intellectual of the species that survives; it is not the strongest that survives; but the species that survives is the one that is able best to adapt and adjust to the changing environment in which it finds itself.

But here’s where the problem arises. Some restaurants that formerly offered standard veggie burgers (often made primarily from beans) have decided to switch over to either a Beyond or Impossible burger. Burger King was the first fast food restaurant to have a veggie burger on their menu, but they’ve since scrapped it for the Impossible Whopper. I was going to write that Applebee’s did something similar (dropped their black bean patty option for an Impossible burger instead), but I now see that they offer a black bean patty, a traditional veggie patty, and an Impossible patty. So, some good news there! (Not that I frequent Applebee’s, but still. A win’s a win).

When I was around three years old, my taste buds changed dramatically. I think I actually had/have legitimate sensory issues, but in the late 90s/early 00s, I was simply labeled a “picky eater” and even a “spoiled brat.” There were lots of things I stopped eating at age three, but the one food group that has remained excluded from my diet into adulthood is meat. I started eating seafood in high school, and have actually always eaten bacon (don’t ask), but your standard “meaty meats?” Nope, won’t eat ’em. I am not morally opposed to the consumption of meat by any means; I just don’t like it. The textures freak me out, and the smell of beef in particular repulses me.

One restaurant that has always done it right is Bareburger. If you don’t live in the tri-state area or, weirdly enough, Columbus, OH, you might not be familiar with Bareburger, so you’ll just have to trust me when I say it is THE BEST. I won’t get into their impressive sustainability efforts, but I do want to talk about their menu. They update their menus periodically (and they vary from location to location), but the NYC locations currently offer ten different burger patties. Of these ten, five are meatless: the Impossible patty, the Beyond patty (yes, they have both), the sweet potato patty, the quinoa patty, and my beloved black bean patty (and theirs is definitely not a frozen Costco varietal). Also, at locations I’ve been to in NYC and on Long Island, the backside of the menu cards feature a completely vegan menu. Overall, it’s an excellent restaurant that makes a point to accommodate all types of eaters: carnivores, vegans, gluten free people, and weirdos like me who like to put bacon on a black bean burger. Honestly, in 2020, it’s surprising more restaurants don’t follow this model. If you have any you’d like to recommend, feel free to let me know!

On September 16th, Apple officially released iOS 14, opening an entirely new world of home screen customizations to millions of iPhone users. Just five days later, designer Traf went on Twitter to share a picture of his home screen setup, and, it instantly caught the attention of plenty of Apple fans.

It is not the most intellectual of the species that survives; it is not the strongest that survives; but the species that survives is the one that is able best to adapt and adjust to the changing environment in which it finds itself.

I haven’t even mentioned the fact that Beyond and Impossible burgers are much more expensive than standard veggie burgers, or other substitutes like tofu. At Applebee’s alone, it’s a $2.99 upcharge for the Impossible patty — more costly than the other veggie alternatives, a chicken breast, a turkey patty, and the original beef patty. When that’s the only meatless option at a restaurant, a vegetarian or vegan is forced into spending a good sum of money on something they might not even really enjoy. So, once again, shout-out to Applebee’s for correcting that previous error! (I guess someone heard me complain). Also, I’m not asking for much here. I know for a FACT that the black bean patties at Chili’s are bought frozen in bulk from Costco or Sam’s Club (or something to that effect). They probably cost the restaurant ~1¢ per patty — if that — and they’re super easy to prepare as well.

This is a common problem for vegetarians, and even more so for vegans, though: going to a restaurant and finding only one thing on the menu that doesn’t contain meat. News flash: meatless people have different food preferences, too! If you, a meat eater, don’t like chicken parm, no problem! You can get the veal instead. Or the lasagna. Or the spaghetti and meatballs. The list goes on and on! But if you’re meatless, you’re often looking at eating something bland, something light, or — if you’re “lucky” — something deliberately created for vegetarians that you don’t actually like. For me, that’s when I go to a nice little Manhattan gastropub with eight menu items and see that the only veggie one is an Impossible burger.

A case in point is a notorious “billion-dollar problem” with null pointers. Adding language support for better null-handling is only half a solution that helps developers with writing the null-avoidance boilerplate. The real breakthrough is to completely forbid storing nulls into arbitrary reference types.