Seth's Blog

Many years ago I wrote to the editors of Spy suggesting they do an article about what happened to the money raised by Live Aid. Dambisa Moyo, an African-born economist/author of a book called Dead Aid, has followed up my suggestion. In an interview, she said this:

MOYO Forty years ago, China was poorer than many African countries. Yes, they have money today, but where did that money come from? They built that, they worked very hard to create a situation where they are not dependent on aid.

SOLOMON What do you think has held back Africans?

MOYO I believe it’s largely aid. You get the corruption — historically, leaders have stolen the money without penalty — and you get the dependency, which kills entrepreneurship. You also disenfranchise African citizens, because the government is beholden to foreign donors and not accountable to its people.

Too bad she wasn’t asked what she thought of Jeffrey Sachs or Bill Gates. As Jane Jacobs once said, it’s a curious thing: you can’t help something unless you love it.

More In another interview, Moyo asks, relative to Bono and Africa, how would Americans feel “if Amy Winehouse started to give the US government advice about the credit crunch? And was listened to?”

ROBERTS Did the psychology stuff grow and grow? Did you add more and more than you expected?

MLODINOW Yes. As I was putting a lot of it in the end I would find other studies that really belonged earlier that I would discover, so I would go back and rewrite the earlier parts to incorporate those studies; that became a very fun part of the book, though. That was maybe the most fun, all the psychology studies that I dug out at the end.

ROBERTS How did it happen? You knew that you wanted to include some psychology and then it turned out to be more interesting than you expected?

MLODINOW In the second half of the book when I was talking more and more about viewing life as a random process that we’re going through and applying the concepts of randomness to what we’re seeing in life, I would just naturally come upon these psychology studies.

ROBERTS What fraction of the psychology you read was in the book? I was impressed that you talked about psychology studies that were really good, whereas most of them aren’t. You did a good job of selection and from teaching I know that you have to read a lot of stuff that isn’t good in order to find the good stuff.

MLODINOW What you see in the book is probably a quarter of the stuff that I read or that I thought of putting in the book. In the psychology studies maybe half of them made it into the book and I think I was good at filtering before I even read by following trails of one study leading to other studies and using either textbooks or compilation conference reports to figure out what would be good and what wouldn’t be so good.

I’m talking about half of the studies where I actually bothered to copy the papers; there are other ones, countless studies, where I would get to the abstract and dismiss it after reading the abstract or one page. That I have no way of counting, that’s just constant; maybe ten times as many. But the ones that I actually got to where I made copies . . . if I like something I will print it out because I just can’t read dozens of pages on the screen and plus I like to sit in cafés and carry it around. I guess I could bring my laptop but I tend to print them out. About half of the ones I bothered to print out I put in the book and then there were countless ones that I just dismissed.

ROBERTS Yes, I see what you mean. How did the book’s structure differ from your original proposal? Did the structure change very much?

MLODINOW Yes; I don’t remember exactly, but it did. The first chapter was not there in the proposal; the proposal started with chapter two. Then I realized that I needed an introductory chapter to really set the stage for why we’re interested in these things so for introductory chapter, which is applications to life, I start by analyzing certain situations in life that I think are surprising that people misinterpret; I thought that was a good lead-in as to why we care about this. Then I went into other chapters about developing the ideas of randomness and a lot of that was similar to the proposal although I put in less about Brownian motion and the actual drunkard’s walk itself than I think it had in there. The last several chapters, I extended the discussion about life; I think the middle part of the book is fairly similar to the proposal but the beginning and the end I expanded greatly on discussions of the everyday world and applications; the psychology was not in the original proposal nearly at the level that it was in the final book.

ROBERTS Yes, I see what you mean.

MLODINOW . . . again, as I start talking about events in the world around us and looking at the psychological components–and I dealt with that, I greatly expanded that part–they were fascinating studies and I was just so interested I just kept putting more and more into the book.

Interview directory.

Doctors at Addenbrooke’s hospital in Cambridge gave four children tiny doses of peanut flour every day, gradually increasing the dose until now they can eat ten or more nuts a day.

Previously the children would have risked anaphylactic shock or even death if they accidentally ate even a trace amount of peanut.

The team say this is the first time that so-called desensitization treatment has been successful.

From the Telegraph. Notes: 1. No blinding. 2. No control group. 3. Started small (with 4 patients), now doing a larger study (18 patients). 4. Jewish kids in Israel have a 10-fold lower rate of peanut allergies than Jewish kids in the UK, according to a 2008 study. In Israel, peanuts are eaten at an earlier age.

Thanks to Oskar Pearson.

Clay Shirky writes:

Publishers have been telling each other for years that eventually people will tire of being able to produce and share amateur content, rather than just consuming professional content, but the users don’t seem to have gotten that memo.

True. I have never heard a book publisher or editor notice that almost all important books have been written by amateurs. Charles Darwin didn’t write books for a living. Nor did Thomas Paine. Nor did Betty Friedan. I think this is why books have been so influential.

I don’t like that title but it’s true. As I will explain in a later post you can’t trust commercial yogurt makers to provide much bacteria in their yogurt — they actually seem scared of the stuff. So I made yogurt myself. It turned out a lot better than I expected.

I had made yogurt dozens of times. This time, however, I wanted to get as much bacteria as possible so I incubated it about 24 hours instead of about 6 hours. It came out far more sour (due to lactic acid) than ever before. But it wasn’t just really sour (like vinegar); it also had complexity of flavor, creaminess, and a pleasant consistency. It was more sour (tart and tangy are the conventional terms) than any yogurt I’ve ever had. I couldn’t eat a bowl of it; I had to eat it with other food. This may be why commercial yogurt is mild: So you will/can eat more of it at one time.

The yogurt I made is essentially a condiment, although it can be mixed with fruit. It improves almost anything: soup, meat, fish, fruit, string beans, scrambled eggs. (Because almost nothing we eat is sour and almost nothing we eat is creamy.) It is better than other common condiments, such as mustard and chutney, because of its creaminess. It is also far cheaper than other condiments. A small bottle of mustard might cost $3. The same volume of homemade yogurt would cost about 10 cents. (You might need twice or three times as much yogurt to get the same effect.) It is far easier to make than other condiments. And, above all, I suspect it is infinitely better for your health. Mustard has few bacteria. If you complexify and sour your food with mustard, you are essentially chewing ice.

Because of subsidies, milk in California is extremely cheap. Ordinary milk, to me, is nearly worthless; I never buy it. Now, with little effort, this very cheap product that I have completely ignored is the source of something like liquid gold — at least, if you like good-tasting food and health.

Recipe. I took a gallon of whole milk, mixed it with 2 cups of powdered milk, heated it at about 200 degrees F. for 10-20 minutes (I’m unsure if this step is necessary), cooled it down to 130 degrees F., added 1/2 cup of starter (from other yogurt), and then incubated it in my oven at about 110 degrees F. for about a day. I divided the mixture into four glass containers. Although the lowest possible setting on the oven is “WARM”, which was too hot, the thermostat actually works at lower temperatures. I set it below WARM and used a room thermometer to adjust the setting so that the temperature was about 110 degrees. (The photo above is not mine, incidentally. My yogurt is no longer photogenic.)

Thanks to Saul Sternberg for help with the recipe.