The Issues of Professional Responsibility

Experts in all the expert fields and ventures know their real duties and obligations which impact their expert movement from the purpose of its results.Advertising We will compose a custom paper test on The Issues of Professional Responsibility explicitly for you for just $16.05 $11/page Learn More However, it is likewise conceivable to talk about expert duty as the assortment of the ethical commitments and standards to follow. In this manner, the limits of the expert duty regarding masters are expansive and incorporate not just real finishing the work undertakings and assignments yet in addition the ethical parts of the inquiry. By and by, where is the edge of the person’s duty regarding their expert activities? Are people answerable for every one of their activities without references to the character of the got assignments and their finishing? Is it important to bring up the realities of not following the standards of expert obligation? These inquiries are somewhat question able. Richard Hare and Sissela Bok talk about these ones and different inquiries related with the issue of expert obligation in their articles. Notwithstanding the reality the researchers’ contentions are very unique and rely upon the different viewpoints, it is essential to focus on the way that, in the ethical setting, proficient duty depends on those standards which are emphasizd in the field of morals that is the reason a man is in every case ethically answerable for every one of his activities since he has the ethical right of decision. Experts are answerable for accomplishing their work cautiously with references to the archived standards and guidelines and to the code of morals for the unmistakable calling. That is the reason proficient duty is the idea which includes a ton of components noteworthy for the commonsense part of the work and for the ethical field with relying upon the character of relational relations between the associates, the business and representativ es, accomplices, laborers and clients.Advertising Looking for article on business financial matters? We should check whether we can support you! Get your first paper with 15% OFF Learn More Professional duty is firmly connected with the issue of successful finishing the undertakings when the procedure of work incorporates following clear viable and good obligations and commitments. Is it simple to settle on the correct good decision from the point of view of expert obligations? It is critical to take note of that the field of the genuine and commonsense expert duty is constrained by the scope of the specific expert obligations and commitments. At the point when a man tails them effectively and complete the undertakings altogether with references to the ordinances introduced in the code of morals, the likelihood to settle on an off-base good decision according to either activity is insignificant. By and by, there are a great deal of tricky circumstances when an individual needs to pi ck between finishing the request as per the superior’s directions or follow their own contemplations about the character of the request in view of its conceivable unethical nature. Richard Hare talks about the circumstance with alluding to officers and their finishing the requests. The creator presents the dangerous inquiry as following, an officer must comply with the requests, â€Å"and he is at risk to fault in the event that he resists them, we can't reliably additionally accuse him if in a specific case he obeys them †despite the fact that the demonstration which he has submitted is of itself wrong† (Hare 425). In this circumstance, an officer ought to follow the standards of his expert obligation and comply with the request, and he ought to follow his ethical vision of the circumstance and attempt to act ethically in light of the fact that â€Å"the individual is consistently answerable for his own acts† (Hare 425).Advertising We will compose a custom paper test on The Issues of Professional Responsibility explicitly for you for just $16.05 $11/page Learn More From this point, the standards of profound quality are crossed with the standards of polished methodology. Along these lines, experts ought to comply with the requests and complete the errands as per the guidelines when ethically mindful people should act according to the standards of profound quality with references to the expert morals. The situation as indicated by which it is important to act in the ethically tricky circumstances at working environments is hard to be created. There are consistently dangers which can happen while working and they are frequently connected with the ethical parts of the issues. On the off chance that an individual notification the unequivocal danger for powerful building up the working procedure or for its outcomes and results, is it important to cause the leader’s to notice the issue with alluding to the individual who isn't produc tive from the point of view of their obligations? The wonder of informants is examined in the work by Sissela Bok who expresses that â€Å"for whistleblowing to be successful, it must stir its audience† (Bok 4). All things considered, the purposes behind whistleblowing and its belongings can be unique. There are many individuals who are certain that the reality of whistleblowing isn't simply according to different representatives against whom it is coordinated. Nonetheless, there are additionally numerous people who concur that informants can add to decreasing the dangers and unsafe circumstances in companies.Advertising Searching for article on business financial matters? How about we check whether we can support you! Get your first paper with 15% OFF Find out More The parts of expert duty allude to the activities and expert practices of the unmistakable people, in this manner, they are capable just for their own activities. The inquiry is in the duty regarding the other persons’ activities and the reality of realizing the activities are not ethically or expertly great. Bok talks about the issue from numerous sides and complements its disputable character. Every circumstance is novel, and the dreams of various individuals of the issue of expert duty can be different regardless of the reality there are all inclusive laws and standards of ethical quality and distinct guidelines of expert acting and carrying on. Bok demonstrates that â€Å"whistleblowing needs to stay a last option due to its damaging symptoms: it must be picked just when different options have been thought of and rejected† (Bok 6). Subsequently, it is conceivable to talk about some beneficial outcomes of whistleblowing while not focusing on the negative parts of the procedure as a result of the debate of the inquiry. Standing up so as to pull in the public’s thoughtfulness regarding the issue, an informant can incite an extraordinary number of issues associated with the notoriety, authorities’ mentality, audience’s response, moral decision, and partiality. Hence, as indicated by Hare, â€Å"the topic of theory is the utilization of words† (Hare 427). That is the reason the viable or insufficient utilization of words by an informant can result diversely relying upon the ethical parts of the circumstance. The edges of expert duty as per the code of morals can be wide to the point that the positive components of the procedure of whistleblowing can be even fixed. As indicated by Bok, â€Å"the biggest expert building affiliation expects individuals to stand up against manhandles compromising the security, wellbeing, and government assistance of the public† (Bok 2). For this situation, whistleblowing of such a cha racter can be talked about as the necessity which is upheld by the code of morals utilized in the organization. Experts ought to be liable for their exacting after the standards of their work and collaborations and forestall the advancement of the other persons’ hazardous acts. From one viewpoint, whistleblowing as the procedure is related with some foul play when a person’s activities are coordinated against the other individual. Then again, numerous individuals can contend that it is unethical to be quiet when there is some danger which can be anticipated. That is the reason it is conceivable to talk about the more evolved order of activities and practices which ought to be forestalled with the assistance of standing up. Obligations, commitments, and obligations are not favored by individuals since they limit their activities. Proficient duty constrains the person’s proficient conduct, and the ethical obligation impacts all an amazing parts. Richard Hare shows that individuals are slanted to dispose of their ethical obligations using any and all means, and people frequently want to accuse the others, particularly specialists, for their off-base good decision, and thus, indecent requests. In this manner, â€Å"to dispose of one’s good issues on to the shoulders of another person †¦ is to be liberated from much concern; it is to trade the tormented obligation of the grown-up for the upbeat flightiness of the kid (Hare 427). Duties of any character are seen by individuals as unreasonably restricted for them, yet it is just a human quality to feel the ethical duty regarding his activities and practices. That is the reason Hare proposes one progressively disputable inquiry, â€Å"how can the sets of another person exonerate me from moral responsibility?† (Hare 430). Morals presents a great deal of ordinances and rules on which the issue of a man’s moral obligation depends. Subsequently, the moral standards are addit ionally utilized for controlling the expert relations, and they influence the advancement of the expert duty. Proficient obligation implies that individuals who can be considered as experts in any field ought to perform their responsibilities successfully with references to the functional outcomes and as per the ethical laws and standards. In the event that a man demonstrations in a positive manner, he is liable for his expert activities. Be that as it may, it is important to recognize right and

Vessel traffic services (VTS) & coastal surveillance system (CSS) Essay

Vessel traffic administrations (VTS) and seaside reconnaissance framework (CSS) - Essay Example Global Maritime Organization (IOM) characterizes Vessel traffic administrations (VTS) â€Å"as a help actualized by a capable position intended to improve the wellbeing and productivity of vessel traffic and to secure the earth. The administration ought to have the ability to cooperate with the traffic and to react to traffic circumstances creating in the VTS area† (Paine, n. d. p.3). Elements of Vessel Traffic Service (VTS) The primary capacity of a Vessel Traffic Service (VTS) is to give dynamic checking and navigational guidance for vessels in especially clogged and occupied conduits henceforth it improves security of life and property and upgrades the marine traffic stream. But this Vessel Traffic Services Protect the earth by early identifying the spillage or spillage of any poison material Enhance effectiveness of vessel developments and port marine assets Provide data to the concerning specialists about developments of boats conveying risky or toxic freight locally ava ilable. Give Search and Rescue help Classification of Vessel Traffic Services Vessel Traffic Services are ordered either based on reconnaissance or area. Based on reconnaissance VTS are characterized into two classes. These two classes are Surveilled and Non-surveilled. As indicated by US Cost Guard Navigational Center (2005), ‘surveilled frameworks comprise of at least one land-based sensors (for example radar, AIS and shut circuit TV locales), which yield their signs to a focal area where administrators screen and oversee vessel traffic development. ... The framework which gives the observing and route help while entering or leaving a port, when cruising through waters or along the waterways is called as Harbor (or Port) Vessel Traffic Services Framework. Costal VTS for the most part worried about sea dealing going through a specific cost line (SOLAS Ch V-Regulation, n. d.). VTS and VTSMIS The main role of a VTS (as characterized by IALA) is to give dynamic navigational and observing counsel I. e; to give a reasonable, compact, ongoing picture of vessel traffic developments at ports and in profound waters, subsequently to stay away from any crash occurrence. In changing worldwide situation as financial elements have gotten need the exchange also, ties are quickly expanding. Subsequently vessel traffic over the globe is expanding. In this way the cut off states of rivalry, unregulated utilization of ocean space and uneven dangers invigorate the expansion dangers, infringement of lawful standards and steady need of basic administrations adrift (Dereliev, 2004 pp.115-116). Consequently to satisfy the wide scope of uses VTS utilizes an assortment of equipment and programming modules that gather, incorporate, survey and show sensor information in a way that gives a far reaching portrayal of the vessel traffic circumstance to VTS administrators (NORCONTROL IT AS, 2005). This upgraded Vessel Traffic Services System along with traffic arranging and screening instruments is called Vessel Traffic Management and Data System (VTMIS). VTMIS System Architecture VTMIS can do all sort of observation initiates. It utilizes an assortment of equipment and programming modules that gather, incorporate, survey and show sensor information in a way that gives an exhaustive

[Guest Post] On Food and Cooking at MIT, Semester 1

[Guest Post] On Food and Cooking at MIT, Semester 1 cj: it turns out that people in my hall like making guest posts so here’s another guest post from my friend, jacky. he cooks. he’s really good at cooking. consider this an a d v a n c e d cooking post. (because apparently, not everyone cooks only eggs and toast like me.) warning: pictures of food. As the legendary French chef Auguste Escoffier once said, “la bonne cuisine est la base du véritable bonheur,” good food is the foundation of genuine happiness. Small wonder that the U.S. has such high prevalence of depression.01 Kessler, Ronald C, and Evelyn J Bromet. “The epidemiology of depression across cultures.” emAnnual review of public health/em vol. 34 (2013): 119-38. doi:10.1146/annurev-publhealth-031912-114409 02 cj: citing a paper in a blog post is in character for jacky don’t worry I admit that my opinion is biased against American cuisine as a whole, considering that my exposure to American food has mostly been limited to what I can acquire around MIT, but nevertheless I stand by my claim.03 cj: it seems that jacky is claiming that MIT food is bad therefore people in MIT are sad and this is absolutely not trueâ€"the food here emis/em bad but not everyone who eats it is sad Try convincing me otherwise, I pray that you do. A few key facts about me that may or may not provide additional context: I am Yu-Chi (Jacky) C. ’23; pre-dental student, and I live in EC.04 Hence the connection with my friend CJ. I am his hallmate. International student from Taiwan. Background in competitive Biology. Preferred cuisines: Japanese, Russian, French, Taiwanese.05 preferred cuisines like four different cuisines jeez When I arrived at MIT in August for international student orientation, I (along with all the other internationals) ate in the only dining hall06 I won’t specify which, and I hope that you will never need to find out. 07 cj: maseeh open for the summer. The food there was, in my opinion, unsatisfactory. At best. I tried to believe that it was a personal problem, but other internationals echoed my sentiment; I tried to believe that it was part of this “cultural shock” that the ISO people08 Short for International Student Office were trying to teach us about, but then I realized that even Americans found the food there unappealing. I then expanded my scope in search of good food. Kendall Square? Big NO.09 cj: but kendall square has chipotle best chipotle Central, Harvard? Ekh. Porter, Davis? Hmm. Boston? Meh. I seemed to me that American food can be summed up in two words: sugar and fat.10 For the sake of this discussion, the expensive “healthy/vegan/paleo” foods are not considered. Mouth-dehydrating diabetes-inducing levels of sugar (most likely high-fructose corn syrup), and a similarly high level of fat. I have nothing against fat: as long as it is properly prepared, it gives great flavor and texture. Forget the issue of health, some types of lipids aren’t as harmful as you think, anyways. But sugar? Seriously? In everything?11 cj: okay, jacky’s palate is very sophisticated and sugar-apprehensive, and this was not my experience at all In such great amounts? And thus begins my crusade for culinary delight. Here at MIT we are makers. Mens et manus they say, mind and hand. Alright, if I can’t buy it,12 At reasonable prices and without expending an unreasonable amount of time. I’ll make it. Ever since the start of the semester, I’ve cooked more than 90% of my meals (the other 10% comes from eating out with friends), and I daresay that my food, when properly made, tastes better than anything else I can find around MIT. And this is why I am here writing this blog post. We all know the quality of MIT dining. With the help of my friend CJ’s fame(?)13 cj: fame? jacky what is this?? as a blogger, I will try to present an alternative. To show what is possible. Everyone, every dish you see in this article has been made with my two hands, in the floorpi kitchen, using raw ingredients that are readily available. And now, a selection of various dishes I have made this semester at MIT, and some stories that come with them [drumroll]: Fig. 1. Lièvre  Ã   la Royale. The embodiment of too much freshman time on P/NR.14 cj: this entire post screams this tbh Made the week before finals after the last of my midterms, passing guaranteed. Ninety minutes of deboning rabbits, bones simmered overnight, meat stuffed with goose liver pate and cooked for four hours. Rabbit is extremely tender and tastes like chicken, sourced from EC courtyard (jk). Fig. 2. Left: Oyster with blueberry mignonette; Right: Oyster omelet (Taiwanese street food). Oyster, one of my favorite things about Boston. Risk of bacterial infection but who cares. Very real risk of stabbing yourself while shucking15 cj: removing the meat without losing the juice inside. i learned this word today but who cares. Fig 3. Clockwise from top left: Seolleongtang (Korean beef bone soup), Pumpkin soup, Oxtail soup, Borscht. Soups: highly convenient, highly versatile; easy to store and reheat, suffers little in terms of flavor. Friendly to hosed16 cj: stressed out, busy, lots of things to do, idk MIT students (although I haven’t started being hosed yet?). Fig. 4. Left: Seared beef top blade sushi; Right: Salmon nigiri sushi four ways. Crude imitation of real sushi. What am I missing? Fresh fish, a sharp knife, or MSG?17 Monosodium glutamate: the ultimate spice. Makes everything taste better. Made with the help of my “big lighter”.18 Actually, a butane blowtorch, see Fig. 9 right. Fig. 5: Ramen. Ramen is to Japanese cuisine as McDonalds is to American cuisine: fast food. Can be served in under fifteen minutes. All ingredients (soup, garnishes, chashu,19 Japanese sliced pork belly, as shown in the picture. noodles) made by hand from raw materials. Made with the help of my “big lighter” and unlimited gas20 cj: not actually unlimited in the East Campus kitchens (for boiling the soup for 14+ hours). Fig. 6. Chicken Kiev. One of my more health-conscious hallmates once remarked that I never make healthy food. The next day, the following conversation took place in the kitchen. “Jacky, what are you cooking today?” “Chicken breast…” “Ooh! Finally, some healthy stuff!” “…stuffed with parsley and butter, rolled in panko and deep fried.” “Alright.” But, seriously. Who cares about healthfulness when you can enjoy the tenderest chicken breast you’ve ever had? You don’t even know what’s actually healthy for you anyway. (You think you do? Remember that dietary guidelines change drastically every few years. Chances are, what you think is wrong.) Fig. 7. Beef Stroganoff à la déconstruction. Steak cooked perfectly21 cj: so jacky made this for our thanksgiving potluck, and i can verify that it was indeed perfect medium rare, lightly smoked with hickory, paired with a savory sauce made from sour cream and mushrooms. My personal take on the classic Russian dish. A note on smoking meat: please open the windows, close the kitchen door, and get a fan to ventilate the whole place unless you want to trigger the fire alarm (long story)22 cj: this post really isnt complete without a discussion of the fire alarm. so, jacky was making broth and left it alone. and then the water ran out, because jacky was working on his 18.06 pset and forgot to replace the water, and it began filling the kitchen with smoke. so the smoke detectors went off and the fire alarm for the ementire west parallel/em of east campus went off and everyone had to evacuate, and that was the first fire alarm in east campus that semester. the fire department came and opened the windows. after thirty minutes or so, we were let back in, but our floor smelled like smoke for two or three days. . Fig. 8. Sous Vide Duck à lorange. Made with one of my favorite kitchen tools: the sous vide machine (along with the “big lighter” and the sushi knife). Looks pro but to be honest, sous vide is quite a no-brainer: essentially a constant temperature water bath, you only have to set the temperature. Easier than most MIT classes. You don’t even have to physically be there (during the cooking process, also works for MIT classes) â€" even if you forget your meat in the pot for hours23 cj: there are LOTS of safety issues with this don’t do this unless you know what you’re doing please please please while you get distracted by psets, you’ll still end up with a decently tender cut.24 Declaration of conflicting interests: The author is not affiliated with any seller of sous vide machines. Fig. 9. Left: “The Perfect” Ribeye; Right: Demonstration of the “big lighter”. For my CI-H class final essay,25 21W.747 Rhetoric: excellent class, super fun, I recommend it with all my heart. 26 cj: a ci-h is a communication intensive class; mit students need to take two ci-hs to graduate. I wrote an evolutionary biological analysis on why my method of preparing steak is the “best”.27 Defined by being able to elicit the strongest preference under sensory bias (a.k.a. the steak I prefer the most). In brief: sear first, sous vide, and then sear again. My essay (hopefully) describes the resulting product well: The color on the inside should be red-pink, reminiscent of blooming roses, and the surface should glisten with moisture of the meaty juices. Aromatics diffuse from the steak, strong enough to make you drool, carrying the sunshine on fresh pastures and golden grains, an ambrosial delight. Each bite brings the crunch of browned crust paired with the luscious tenderness of the interior, the soft flesh parting, washing the taste buds with wave after wave of sweet, rich, savory notes. Bite after bite after bite, the meat releases its flavor and its juices. This is the flavor from the bonfire of the first men, the flavor of vitality for the ancient hunter, the flavor that nourished our ancestors. Sometimes I really wonder, do I write better than I cook, or do I cook better than I write?28 cj: jacky cooks better than he writes Fig. 10. Herring Under a Fur Coat with CJ. It would be a shame if I keep all this food to myself. I like to cook for my friends29 In the beginning of the semester, I even opened a meal plan briefly, before I got outcompeted by the Pika meal plan. 30 cj: pika is one of mit’s independent living groups and they have a meal plan where you get food in exchange for cooking or cleaning iirc every once in a while, either taking specific orders or serving whatever I like. This Russian salad was what I decided to make when CJ asked me for a meal after finals. I think he enjoyed it?31 cj: it was good, i enjoyed it :D Many people have asked me how long I’ve been cooking for. The answer is usually shorter than what they expect: I started practicing after I got admitted by MIT early, so this amounts to less than a year. I guess prior experience in competitive biology does help a bit, as in the case of removing small bones from a whole rabbit without breaking the meat. I used to specialize in the practical branch of competitions, so I guess I had a little head start, but I believe that with a little work, anyone can learn to cook well. Those ten pictures are just the tip of the iceberg. Sadly, I cannot post all the delicious dishes that I have made this semester, as that would take up too much space (and too much of your precious time). Moreover, my cooking is but a small step into the realm of culinary delight, and I expect to keep improving (if my coursework allows, of course). All this being said, I hope I haven’t made you too hungry with all this talk about food. Still, bon appétit, and see you all next semester!32 If CJ allows me to make a second food post, of course. Appendix 1. Some recipes Lièvre  Ã   la Royale (See Fig. 1) Day 1 Preparation: Debone rabbit. Season meat with salt and pepper, reserve. Chop bones into ~1cm bits. Bone stock: Sear bones in duck fat with shallot. Cook the duck innards and bones in red wine, veal stock, and mirepoix. Bring to a boil and simmer overnight. Stuffing: Cut bacon fat into small squares, mix with minced pork tenderloin. Add finely minced mushroom and egg, season with salt and pepper. Making the roll: Spread rabbit meat on a piece of plastic wrap. Spread stuffing on top of the meat, then place pieces of pate on the stuffing. Tightly roll in plastic wrap, refrigerate overnight. Day 2 Cooking the roll: Sous vide the roll in rabbit bone stock at 139 degrees Fahrenheit for 4 hours. Chill roll, then slice into desired thickness. Bake at 375 degrees Fahrenheit for 15 minutes. Making the sauce: Bring some the stock to a gentle simmer. Add red wine vinegar, simmer until most of the acid has boiled off. Add flour to thicken slightly. Combine with dark chocolate, stir. Do not boil. Serving: Place roll on top of mashed potatoes. Add sauce. Garnish with whatever you like (not shown). Oyster Omelet (See Fig. 2) Mix 2tbsp (35g) potato starch, 1 tbsp (10g) cornstarch, ½ tbsp (5g) flour, and 130 ml water to form batter. Rest for 20~30 minutes. Shuck 10~12 oysters, rest on ice. Cut leafy vegetables into bite sized pieces. Beat 1 egg (or 2, if you plan on adding lots of vegetables). Heat up a nonstick skillet with a little oil, add batter. Fry for 5 seconds, then add oysters. Continue to fry until crisp. Add eggs. Add vegetables before eggs solidify. Steam until vegetables are cooked. (Optional) fold in half. Serve with ketchup, fish sauce, or your preferred toppings. “The Perfect” Steak (See Fig. 9) The Steak Melt butter, gently heat with aromatic herbs (e.g. thyme) Place steak on heatproof surface, blowtorch while basting with butter until surface is browned. Alternatively, lightly sear on a screaming hot cast iron pan. Place steak in bag with salt, pepper, butter, and marinade (I prefer Worcestershire sauce), remove air from bag by immersing it in water, then seal. Sous vide at 130 degrees Fahrenheit for 1 hour. Remove steak from bag, reserve marinade. Wipe dry and briefly sear until crisp. The Sauce Melt butter, stir in flour to make a brown roux. Add veal stock, simmer (do not boil, as the sauce may break). [optional] add diced mushrooms to make a mushroom sauce. Add marinade from the sous vide process. Reduce to desired consistency. Serving This steak does not require resting. Cut across the grain into thick slices to reduce fluid loss. Serve with grilled vegetables, mashed potatoes, honey glazed carrots (as shown in Fig. 9), or any side dish of your choice. Kessler, Ronald C, and Evelyn J Bromet. “The epidemiology of depression across cultures.” Annual review of public health vol. 34 (2013): 119-38. doi:10.1146/annurev-publhealth-031912-114409 back to text ? cj: citing a paper in a blog post is in character for jacky don’t worry back to text ? cj: it seems that jacky is claiming that MIT food is bad therefore people in MIT are sad and this is absolutely not trueâ€"the food here is bad but not everyone who eats it is sad back to text ? Hence the connection with my friend CJ. I am his hallmate. back to text ? preferred cuisines  like four different cuisines jeez back to text ? I won’t specify which, and I hope that you will never need to find out. back to text ? cj: maseeh back to text ? Short for International Student Office back to text ? cj: but kendall square has chipotle best chipotle back to text ? For the sake of this discussion, the expensive “healthy/vegan/paleo” foods are not considered. back to text ? cj: okay, jacky’s palate is very sophisticated and sugar-apprehensive, and this was not my experience at all back to text ? At reasonable prices and without expending an unreasonable amount of time. back to text ? cj: fame? jacky what is this?? back to text ? cj: this entire post screams this tbh back to text ? cj: removing the meat without losing the juice inside. i learned this word today back to text ? cj: stressed out, busy, lots of things to do, idk back to text ? Monosodium glutamate: the ultimate spice. Makes everything taste better. back to text ? Actually, a butane blowtorch, see Fig. 9 right. back to text ? Japanese sliced pork belly, as shown in the picture. back to text ? cj: not actually unlimited back to text ? cj: so jacky made this for our thanksgiving potluck, and i can verify that it was indeed perfect back to text ? cj: this post really isnt complete without a discussion of the fire alarm. so, jacky was making broth and left it alone. and then the water ran out, because jacky was working on his 18.06 pset and forgot to replace the water, and it began filling the kitchen with smoke. so the smoke detectors went off and the fire alarm for the entire west parallel of east campus went off and everyone had to evacuate, and that was the first fire alarm in east campus that semester. the fire department came and opened the windows. after thirty minutes or so, we were let back in, but our floor smelled like smoke for two or three days. back to text ? cj: there are LOTS of safety issues with this don’t do this unless you know what you’re doing please please please back to text ? Declaration of conflicting interests: The author is not affiliated with any seller of sous vide machines. back to text ? 21W.747 Rhetoric: excellent class, super fun, I recommend it with all my heart. back to text ? cj: a ci-h is a communication intensive class; mit students need to take two ci-hs to graduate. back to text ? Defined by being able to elicit the strongest preference under sensory bias (a.k.a. the steak I prefer the most). back to text ? cj: jacky cooks better than he writes back to text ? In the beginning of the semester, I even opened a meal plan briefly, before I got outcompeted by the Pika meal plan. back to text ? cj: pika is one of mit’s independent living groups and they have a meal plan where you get food in exchange for cooking or cleaning iirc back to text ? cj: it was good, i enjoyed it :D back to text ? If CJ allows me to make a second food post, of course. back to text ?