2006-07-01

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Dan Goodman, http://dsgood.livejournal.com/ seems to every day have an interesting selection of science news. Strong cognitive science bias, but also neat stuff like "new Etruscan ruins found". I haven't added him to my LJ friends list since my friends page is getting pretty cluttered as it is (do people with 100+ friends even bother using that page?) but I check in.
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Marginal revolution gives us
http://www.marginalrevolution.com/marginalrevolution/2006/06/price_discrimin.html

Travel website gives lower prices if you sort the prices lower to highest rather than the reverse. The comments mention other cases of different returned prices, based on starting configuration (baseline + features, or high end - features) or how narrow a search was.
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So, with all this reading on corn-fed vs. grass-fed animals, and free-range vs. hell-raised eggs, can I tell a difference?

Last night I had commercial (Tyson) bacon, cooked to crispness. By the end of my second strip I was wondering why I was eating it, there was something putting me off. Just now I had Fiedler Farms, pastured bacon, which went down better. I tried to cook it thoroughly (control your variables) but it wasn't as crisp as the Tyson; I think it's notably thicker than the Tyson. So, preliminary result favors the pastured bacon with a caveat about cooking difference. Price difference: $6/lb for Fiedler and I don't remember for Tyson.

Right after that I had some fried eggs, one from an organic farmer, veggie feed but not free-range, kept in a pen ($2.50/dozen), and one free-range ($3/dozen). Feed is probably similar except that the free-range could hopefully get some insects. I didn't ask what kind of range the hens are free over, though. Both seem to have thicker shells than usual, not that I have a commerical egg for control (I cringe at the thought of wasting food, but remind myself those are 80 cents/dozen, I should get one). The organic looked whiter right of the shell, and maybe even more orange in the yolk, while the free-range had more of the transparent stuff. I think it was smaller, too. In the cooked state I think they were similar, with a possible free range taste advantage but I'd need blind tests to be confident. Oddly, the yolk as it ran out seemed deeper in the free-range egg at that point.

I've got some pesticide/not broccoli as well, but that can wait.

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