Yesterday for breakfast/brunch, I made a salad and some buns inspired by meals I used to have at Juliet in Somerville, MA. It was probably one of my favorite sit-down restaurants of all time, before the pandemic. One of the things I loved most about it was its business model -- it paid fair wages to their workers, and the workers seemed truly happy to be there. The quality of the food, and the craftsmanship was exceptional and fresh -- I still sometimes think about this one bread basket with butter. Amazing. This is definitely one type of food and the quality of service I'd want to include in my business one day. Still continuing to practice my craftsmanship with cooking.
Of note, I watched this vid by Yvonne Burkart, PhD being interviewed by the host of Diary of a CEO -- learned some cool things but overall, it didn't really change my lifestyle decisions significantly - for example, I learned about luften, which is the German practice of ventilating (opening the windows), even during winter. Which is great! Because recently, I started feeling like the air in my home was getting stuffy, and I opened the windows to let fresh air in, and I just feel so much better.
In terms of candles and deodorants, my personal favorite brand is P.F. Candle Co's candles, but I don't know what their formula is like anymore - it seems like it's always changing and innovating (I don't know what that means -- is it the same traditional formula?) and the last time I tried their stuff was about a year ago.
I learned some new terms today, about "clinical significance" --
1) Jacobsen-Traux
2) Gulliksen-Lord-Novick
3) Edwards-Nunnally
4) Hageman-Arrindell
via Wikipedia University.
Will have to get more acquainted with what they actually mean someday.
The only really sophisticated statistical method with a last name I remember performing in statistical analyses in undergrad research work was the Bonferroni Correction.