The Daily Parker

Some dingleberry from Tennessee thought he'd make easy money by stocking up on hand sanitizer and disinfecting wipes. Now he's got a garage full of things Amazon won't let him sell. And he's whining about it to the New York Times:

On March 1, the day after the first coronavirus death in the United States was announced, brothers Matt and Noah Colvin set out in a silver S.U.V. to pick up some hand sanitizer. Driving around Chattanooga, Tenn., they hit a Dollar Tree, then a Walmart, a Staples and a Home Depot. At each store, they cleaned out the shelves.

Over the next three days, Noah Colvin took a 1,300-mile road trip across Tennessee and into Kentucky, filling a U-Haul truck with thousands of bottles of hand sanitizer and thousands of packs of antibacterial wipes, mostly from “little hole-in-the-wall dollar stores in the backwoods,” his brother said. “The major metro areas were cleaned out.”

Matt Colvin stayed home near Chattanooga, preparing for pallets of even more wipes and sanitizer he had ordered, and starting to list them on Amazon. Mr. Colvin said he had posted 300 bottles of hand sanitizer and immediately sold them all for between $8 and $70 each, multiples higher than what he had bought them for. To him, “it was crazy money.” To many others, it was profiteering from a pandemic.

The next day, Amazon pulled his items and thousands of other listings for sanitizer, wipes and face masks. The company suspended some of the sellers behind the listings and warned many others that if they kept running up prices, they’d lose their accounts. EBay soon followed with even stricter measures, prohibiting any U.S. sales of masks or sanitizer.

Now, while millions of people across the country search in vain for hand sanitizer to protect themselves from the spread of the coronavirus, Mr. Colvin is sitting on 17,700 bottles of the stuff with little idea where to sell them.

Let me suggest other things he can sit on.

Closer to home, my own foraging yesterday turned up odd gaps in supply chains. The Trader Joe's in Evanston ran out of dairy and frozen food; the Whole Foods closer to my house had lots of dairy, but no frozen food or dried beans. They had tons of bulk rice, though, so I wonder what people are eating their beans with. Other friends reported Jewel stores having no produce, and Mariano's having no working escalators, which I suppose is less a problem for the public than it sounds.

Meanwhile, the Mayor of Chicago has just announced a cap on bar and restaurant patronage at the lesser of half the establishment's capacity or 100. Why they didn't do this yesterday, before massive crowds went out to St Patrick's Day celebrations, astounds me.

Welcome to stop #21 on the Brews and Choos project.

Brewery: Flossmoor Station, 1035 Sterling Ave., Flossmoor
Train line: Metra Electric, Flossmoor
Time from Chicago: 54 minutes (Zone E)
Distance from station: 200 m

This unusual place took over Flossmoor's historic 1906 railway depot in 1996 (but, ironically, it's not directly accessible from the railway). Flossmoor natives Dean and Carolyn Armstrong rescued the building from demolition and built out a pretty decent restaurant. Inside they have a four-room restaurant plus bar, and outside they have a beer patio, mini dog park, and because of course, a caboose.

I popped down there two weeks ago, ordered a pulled-pork sandwich and a flight of beer, and got to work:

From top to bottom, I had: Zephyr Golden Lager (5.0%, 24 IBU), a light, slightly-bitter, slightly-citrusy lager; Rail Hopper IPA (7.0%, 67 IBU), a grapefruit, hop-forward ale with a long finish and good balance; Pullman Brown Ale (6.7%, 26 IBU), with chocolate, coffee, and molasses notes; and Shadow of the Moon Imperial Stout (8.6%, 85 IBU), a big, beautiful beer, with chocolate, toffee, coffee flavors and not as bitter as the IBU rating would suggest.

The pulled pork also tasted great, and the fries were perfect.

Beer garden? Yes
Dogs OK? Yes, outside, in the summer
Televisions? Two, in the bar area; avoidable from everywhere except the bar
Serves food? Full pub menu
Would hang out with a book? Maybe
Would hang out with friends? Maybe
Would go back? Yes

After yesterday's perfect spring weather (18°C and sunny), today's gloom and rain reminds us we live in Chicago.

Also, it's eerily quiet at work...so maybe I'll also work from home the rest of the week.

Meanwhile, these crossed my (virtual) desk for reading later on:

• Two days before testifying at a House hearing called "Holding Wells-Fargo Accountable," two of the bank's board members resigned.
• A young woman in India who received two hand transplants from a darker-skinned person has baffled doctors as the new hands have changed color to match her native skin.
• The Washington Post helpfully describes what smoke point means and how cooks needn't fear it.
• Lakefront towns in Northern Indiana have sued the National Park Service for contributing to beach erosion as the Lake Michigan-Huron system goes into its third straight month of record levels.
• And finally, the New York Times examines how the Trump Campaign took over the Republican Party in 2016.

Now back to making an app send status emails...

Welcome to stop #16 on the Brews and Choos project.

Brewery: Ravinia Brewing, 582 Roger Williams Ave., Highland Park
Train line: Union Pacific North, Ravinia
Time from Chicago: 46 minutes (Zone E)
Distance from station: 400 m

Actually, something does go almost as well with good beer as pizza: tacos. Ravinia Brewing in Highland Park has both.

I had one pint, one taste, and three tacos while up there:

The beer was their Steep Ravine IPA (7.2%, 22 IBUs), which had nice grapefruit (i.e., citra) notes, and it's not terribly hoppy for and IPA. I also sampled the Baldwin barrel-aged porter (6.5%, 35 IBUs), with delightful chocolate, rum, and rye notes, while not being too sweet. Really good.

And the tacos were great.

Beer garden? Yes
Dogs OK? Yes, on the sidewalk
Televisions? Ubiquitous, unavoidable
Serves food? Yes
Would hang out with a book? Yes
Would hang out with friends? Yes
Would go back? Yes

Welcome to stop #14 on the Brews and Choos project.

Brewery: Piece Brewery, 1927 W. North Ave., Chicago
Train lines: Union Pacific North and Northwest, Clybourn. (Also CTA Blue line, Damen)
Time from Chicago: 8 minutes (Zone A)
Distance from station: 1.3 km (400 m from CTA)

Pizza. Beer. What's a better combination? Piece Brewery in Wicker Park makes both pretty well.

Piece opened in July 2001, so I've had lots of their pizza and lots of their beer. When I visited for the Brews and Choos project, I just had a pint of their new Astronaut Haus English Pale Ale, a 5.5% hoppy decent malty ale. (Note to self: would drink again.)

For some reason, I also ate an entire pizza:

And hey, they deliver (just not all the way to my house).

Beer garden? No
Dogs OK? No
Televisions? Bar area only
Serves food? Pizza!
Would hang out with a book? Maybe
Would hang out with friends? Yes
Would go back? Yes

The week keeps getting more fun:

• Former ambassador Marie Yovanovich has more optimism than a lot of people about the future.
• Republican trolls clogged the Iowa Democratic Party phone lines on caucus night.
• The Washington Post's Timothy Bella outlines exactly why Rush Limbaugh receiving the Medal of Freedom offended so many people, even as Republican trolls laughed about "the greatest own the libs moment in American history."
• The doctor who first identified the Wuhan virus has died of it.
• Talking Points Memo interviewed Elizabeth Warren in 2004 and 2005, which they have republished.
• Chicago-based Grubhub lost $27m last year, while restaurants have started to fight back against the company.

For the next 9 months, I'm considering changing the official style of this blog to refer to "Republican trolls" whenever the party comes up. Because at this point, they're really the party of nihilistic trolls. And we have actual problems that need solving.

Fortunately, I'm debugging a build process that takes 6 minutes each time, so I may be able to squeeze some of these in:

• Bruce Schneier reports on a new critical vulnerability in Windows that the NSA told Microsoft about. That's new.
• The New Yorker's Rebecca Mead takes a thoughtful (and only mildly snarky) look at the Duke and Duchess of Sussex withdrawing from royal life.
• In the same issue, John Cassidy examines the reasons behind our assassination of Qassem Suleimani.
• The Washington Post documents the "rare and bizarre ritual" by which the House transmitted the articles of impeachment to the Senate.
• The Atlantic's Emma Green comments on Elizabeth Warren's new argument on electability. (Note: I have contributed financially to Elizabeth Warren's Senatorial and Presidential campaigns.)
• Via Heirloom Books in Chicago, the Smithsonian Magazine discusses how archivist Greg Priore smuggled $8m worth of artifacts out of the Carnegie Library of Pittsburgh over a 25-year period.
• The Electronic Frontier Foundation discusses the privacy-smashing way the U.S. Government has decided to send emails to people.
• The New York Times explains how Tiffany & Co. moved 114,000 gems without losing any.
• The Blommer Chocolate outlet store a few blocks from where I'm sitting will close next month after 30 years in business. The factory will remain open, however, so Chicago will still smell like chocolate every so often.
• Finally, Viking Cruises will bring a ship to Chicago in 2022.

Back to debugging Azure DevOps pipelines...

Armed with an InstantPot, a Cuisinart, and some basic understanding of cooking, I made this today:

Starting here:

Ingredients used (amounts where known):

I sautéed the meat first, then after a few minutes, added the onion, garlic, and shallot. All of that got browned. In went the carrots and celery, a few more garlic cloves, and everything else a few minutes later with the heat off. Mixed the lot, then cooked at high pressure for 20 minutes with 7 minutes slow release before opening the steam vent for fast release.

So, it came out well, and it's very tasty. But I will do some things differently next time:

• Put the cheese and tomato paste on top and last to prevent burning.
• Don't forget the wine!
• Prep the herbs better, and use more of them, especially basil.
• In fact, add more salt, olive oil, butter, mushrooms (smaller pieces), and acid (one more lemon).
• Skip the hot sausage. Use neutral ground meat (bison or beef) and mild sausage at 1:1. 500 grams of meat was about right, though.
• Skip the pancetta. it got completely obliterated.

Also, it probably doesn't need to cook so long.

But now I've got two litres of deliciousness to eat or freeze.

I hate taking sick days, I really do. Fortunately, the Internet never takes one:

• Mother Jones looks at how NOAA is doing under the current administration.
• Former FBI lawyer Lisa Page gave an interview to the Daily Beast.
• Roll Call reports that a dozen House races have shifted towards the Democratic candidates.
• The Times: "In Prince Andrew scandal, Prince Charles emerges as monarch-in-waiting."
• Sesame Street is 50.
• Pastoral, a long-time wine and cheese shop in Chicago, is closing.
• The former owners of Outcome Health have been indicted on multiple charges that could lead to 30 years in jail.
• The Nielsen/Norman group, pioneers of user experience research, have a Usability 101 handout for non-technical folks.

I'm now going to try to do a couple of hours of work, but really, I just want to go back to sleep.

The New York Times Canada Letter today lead with a story about how local regulation in Montreal threatens a culinary tradition:

[Irwin Shlafman and Joe Morena] are competitors in the business of Montreal bagels, which have a distinctive flavor from being boiled in honey-infused water before being baked in a wood-burning oven.

These days, however, Mr. Shlafman and Mr. Morena are united against a common threat — environmentalists who want to abolish the pollutant-producing ovens where the bagels are made.

The battle heated up late last year when rumors began to circulate that a City Hall official was planning to ban the ovens, which emit fine particles that can aggravate respiratory ailments like asthma. Angry neighbors had complained to the city and some were boycotting the vaunted bagel shops.

Coming to the defense of the bagels were fans who treasure the carb-heavy snack as an essential part of the city’s Jewish history and social fabric.

Montreal bagels have become a global culinary emblem of the city, alongside smoked meat and poutine, and are doughy unifiers in a majority French-speaking province buffeted by identity politics.

Next time I'm in Montreal I hope to try these wood-fired bagels. If they're still available.