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Frequently, when you read about the introduction or improvement of bike lanes in Vancouver, you get the impression that the city is out of step with the rest of the world, given the resistance they receive from business owners, motorists, and news organizations. The simple fact remains, that despite being a city that prides itself as being "bike-friendly", it is lagging behind so many other North American cities. The City of Chicago, for example, committed to increasing the number of bicycles on their streets, has already laid 17 kilometres of protected lanes of 160 kilometres planned to be installed by 2015. Vancouver currently sits at six kilometres of protected lanes, and faces stubborn opposition every single time they suggest adding more.

I'm quite happy with the existing, functional cycling network found in Vancouver, and I'm reminded of that whenever I visit the many other places that still refuse to acknowledge the existence of the bicycle. However, I am continually perplexed at how angry people get about proposals to either introduce new facilities, or upgrade existing ones. From the perceived increase in congestion, to the loss of parking spaces, and the money being spent to install them, it's quite amazing how such a small step forward for our city can get many people into such a rage.

What I think the general public doesn't realize is that throughout North America, many cities are seeing the collective benefits of installing physically separated bicycle lanes. The biggest benefit, especially to a mother like me, who travels by bike every day with two small children, is that protected bike lanes increase the safety of myself and my family. Since the introduction of the two-way cycle tracks on Hornby and Dunsmuir Streets, there has been a 20 per cent reduction in collision between vehicles, cyclists and pedestrians. In a city with a population of just over 600,000 people, not including tourists and those travelling into the city daily from the suburbs, that's a pretty important decrease, and in just one tiny stretch of the downtown peninsula.

For the average person who doesn't ride a bike daily, the idea of pulling that rusty frame out of storage and pedalling through the city can appear difficult, dangerous and uncomfortable. Rubbing shoulders with cars, and feeling the need to keep up with their two-tonne metal counterparts to avoid agitating impatient motorists, would only sound exciting to someone who likes to live dangerously. The fact is that if given the right infrastructure, riding a bike is easy, safe, and incredibly enjoyable. Providing better infrastrcture will get "bike-curious" citizens all of sizes, incomes, and ages to give riding a bike a shot, whether they're kids, millenials, or boomers.

As any motorists can attest, driving behind or next to a cyclist is just as nerve-wracking for the person in the car. One wrong move and anything could happen. While turning right from Hornby to Georgia Street may be painfully slow during peak hours, as priority is given to the bicycles and pedestrians, drivers can now rest a bit easier knowing that they no longer have to worry about someone suddenly appearing out of their blind spot, ending in a collision. Protected bike lanes make car/bicycle/pedestrian travel much more predictable, reducing collisions, and keeping more people out of emergency rooms. That can't possibly be a bad thing.

The simple fact is that bicycle travel is increasing in the City of Vancouver. It is not a "war on cars" as has been lazily and sensationally proposed by the media, but rather a council and their citizens moving forward and embracing changing times. Physically separated lanes have played a part in that, with cycling being the fastest growing transportation mode, experiencing a 40 per cent increase in the number of trips between 2008 and 2011. More and more people are opting to get on a bike because it is getting safer and easier. Increased options means less people in cars, which in turn means reduced congestion on our streets.

Another significant sign that protected bike lanes are a good thing is the simple fact that among the increased number of cyclists on the road, the number of girls and women choosing to ride has had the biggest growth. In 2011, 41 per cent of all trips made by bicycle were done by girls or women, 11 per cent higher than the 2006 Canada Census average. It has been well documented that women are the indicator species, meaning that until women adopt an idea, in this case using a bicycle as a safe and reliable means of transport, it will not have resounding success. So, in Vancouver, where nearly half of those choosing to ride a bike are women, it is pretty clear that through introducing protected bikes lanes the city has made cycling safer for all riders, regardless of age, gender and ability.

The three proposed bike lane improvements will cost Vancouver taxpayers approximately $3 million, equating to about $5 per resident. Meanwhile, the recent provincial transportation budget plans for $179 million in road rehabilitation expenses alone in 2013/14 , while cycling projects account for just $3 million in the same period of time. So it's important to have a bit of perspective when it comes to the cost of embracing these vital safety upgrades to existing infrastructure. The bottom line is this: protected bike lanes are the future of transportation, and if we keep having these ridiculous bike vs. car debates, Vancouver is going to be left in the past.
Written by Melissa Bruntlett. Melissa Bruntlett lives in Vancouver with her husband and two young children. When not riding around with her family and enjoying life by the ocean, she writes for her blog Velo Family Diaries, where she talks about the triumphs and challenges of a car free existence. Find Melissa on Twitter at @VeloFamilyYVR.
Source: City of Vancouver Administrative Report, May 30, 2013

Image: Chris Bruntlett @cbruntlett

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Opinion: The human side of Vancouver bike lanes

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Frequently, when you read about the introduction or improvement of bike lanes in Vancouver, you get the impression that the city is out of step with the rest of the world, given the resistance they receive from business owners, motorists, and news organizations.

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by Chelsea Lee

APA Style has special formatting rules for the titles of the sources you use in your paper, such as the titles of books, articles, book chapters, reports, and webpages. The different formats that might be applied are capitalization (see Publication Manual, section 4.15), italics (see section 4.21), and quotation marks (see section 4.07), and they are used in different combinations for different kinds of sources in different contexts.

The formatting of the titles of sources you use in your paper depends on two factors: (a) the independence of the source (stands alone vs. part of a greater whole) and (b) the location of the title (in the text of the paper vs. in the reference list entry). The table below provides formatting directions and examples:

Stands alone

(e.g., book, e-book, report [technical, government, etc.], dissertation, thesis, film, video, television series, podcast, YouTube video, artwork, map, music album, unpublished manuscript)

Italic, title case

Italic, sentence case

Part of a greater whole

(e.g., journal article, book chapter, e-book chapter, newspaper article, magazine article, blog post, television episode, webisode, webpage, tweet, Facebook update, encyclopedia entry, Wikipedia entry, dictionary entry, song)

Inside double quotation marks, title case

"Longitudinal Impact of Parental and Adolescent Personality on Parenting"

Not inside any quotation marks, sentence case

Longitudinal impact of parental and adolescent personality on parenting

More on Italics Versus Nonitalics
As you can see in the table above, the titles of works that stand alone (such as a book or a report) are italicized in both the text and the reference list. In contrast, the titles of works that are part of a greater whole (such as an article, which is part of a journal, or a book chapter, which is part of a book) are not italicized in either place, and only in the text are they put inside quotation marks. If you are having difficulty determining whether something stands alone (such as a webpage that may or may not be part of a greater website), choose not to italicize.
More on Capitalization: Title Case Versus Sentence Case
APA Style uses two kinds of capitalization to format reference titles, which are also mentioned in the table above: title case and sentence case. APA's title case refers to a capitalization style in which most words are capitalized, and sentence case refers to a capitalization style in which most words are lowercased. In both cases, proper nouns and certain other types of words are always capitalized. Here are more detailed directions for implementing title case and sentence case.

Text Examples
As shown in the table above, title case is used for the titles of references when they appear in the text of an APA Style paper. Here are some examples of titles written in title case (of an article and a book, respectively), as they might appear in a sentence in the text of a paper:

The article "Psychological Distress, Acculturation, and Mental Health-Seeking Attitudes Among People of African Descent in the United States: A Preliminary Investigation" (Obasi & Leong, 2009) makes an important contribution to the mental health and acculturation literature.

Students read stories of visual agnosia in The Man Who Mistook His Wife for a Hat and Other Clinical Tales (Sacks, 1985).

Reference List Entry Examples
In contrast, sentence case is used for titles of references when they appear in reference list entries. See how the book and article titles look when capitalized in sentence case in these example reference list entries:

Obasi, E. M., & Leong, F. T. L. (2009). Psychological distress, acculturation, and mental health-seeking attitudes among people of African descent in the United States: A preliminary investigation. Journal of Counseling Psychology, 56, 227-238. doi:10.1037/a0014865

Sacks, O. (1985). The man who mistook his wife for a hat and other clinical tales. New York, NY: Harper & Row.

We hope this helps you understand how to capitalize and format reference titles in APA Style.
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APA Style Blog: How to Capitalize and Format Reference Titles in APA Style

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by Chelsea Lee APA Style has special formatting rules for the titles of the sources you use in your paper, such as the titles of books, articles, book chapters, reports, and webpages. The different formats that might be applied are...

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Soylent: How I Stopped Eating for 30 Days (Trailer)

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http://vancouversun.com/news/staff-blogs/the-paleodiet-should-you-eat-like-a-caveman

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Fruits, nuts, grass and whatever grubs, insects or game you can kill with your hands or a rock.

Our hunter-gatherer ancestors thrived on a daily menu of whatever was at hand until the development of agriculture about 10,000 years ago, and a surprising number of dieters and fitness buffs are turning back their dietary clocks.

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In a nutshell, the paleodiet is an attempt to approximate the caloric and nutritional intake that human beings evolved to eat, before we started to plant grain and legumes for their easy, abundant, but largely empty, calories. Or so the theory goes.

The modern menu includes grass-fed meats, fruits, cooked and raw vegetables, wild fish and unprocessed oils such as olive or avocado. Wheat, dairy and legumes, such as beans and peanuts, are not allowed because they are relatively recent additions to the human menu. Some versions forbid added salt. Most people limit or eliminate alcohol.

"It's really popular, at least half the people at my gym are eating something like the caveman diet," said Cassandra Kruger, a trainer at Momentum Fitness in Vancouver. "It's in the same vein as the South Beach and Atkins diet in that they don't include any refined carbohydrates, so no grains, no sugar, no flour and no processed foods."

Some nutritionists warn that low-carb diets carry potential health hazards from kidney stones and low blood pressure to calcium deficiency and osteoporosis.

Ultralow carb diets induce ketosis, a state in which the body burns fat for energy. You will lose weight, but it is not without risk.

Warehouse manager Rahim Khan of Langley started on the paleodiet just before his 27th birthday. He weighed 250 pounds, heavy for his 5-foot-11 frame.

"Less than a year later I hit my optimal weight of 173 pounds,"said Khan, who lost weight even as he cut back on his workouts. "I used to be in the gym three or four days a week and sometimes for two hours, now it's 30 minutes and I'm out."

Khan, his wife Liz and their three children all follow the paleodiet at home. Exceptions have to be made when the kids visit their grandparents, Khan laughed.

"I was skeptical at first," said Liz, who admits feeling sick and lethargic for the first two weeks after the change. "But I feel so much better now, I didn't even know how lousy I felt before."

The Khans eat grass-fed beef, pork and chicken, usually the fattiest cuts they can find. Wheat in all its forms has disappeared, along with soy and corn. Dairy is confined to butter and small amounts of aged cheese.

Fruits and vegetables make up the balance of the plate, which Rahim says he usually fills twice at supper time. When their personal workload gets heavy, the Khans will add a sweet potato with butter for extra energy.

"I like to just call it my lifestyle, it's the most logical way to eat," Rahim said. "What I do is based on the feedback my body gives. When I feel good I know I'm doing the right things."

The cavemen diet is an attractive weight-management program, because it is naturally low in calories and you are generally encouraged to eat whenever you are hungry. But the paleolithic menu probably has the most traction with people who have gluten sensitivity or celiac disease.

"Just look at how many people are eliminating gluten from their diet," Kruger said.

Indeed, gluten-free foods are among the fastest growing product classes at the grocery store. And theceliacscene.com lists dozens of restaurants across Metro Vancouver that offer gluten-free meals.

Chilliwack mom Lori Wedel made some paleolithic adjustments to her entire family's diet to address her and her daughter Eva's gluten sensitivity.

"When Eva was three or four we started noticing that she was having trouble with her digestion," said Wedel, a community support worker.

Gluten sensitivity can cause symptoms including constipation, diarrhea and abdominal pain.

"We decided we needed to investigate what might be the problem and we started to do an elimination diet," she recalled.

Eva showed no change when dairy was removed from the menu. "But when we got to gluten it was completely different and rapidly different," she said. "Within a week we noticed big changes, some we didn't expect."

"We thought she was a typical four-year-old until we started changing her diet," Wedel said. "She was a terror with concentration problems and aggression, but once we started removing gluten it changed altogether."

Wedel's own allergies to nuts and to seafood meant there were few processed foods in the house anyway, but even fewer when the family began to eliminate sugar, artificial colourings and gluten.

"The difference in Eva made it impossible to go back," Wedel said. "We can't eat another way."

Rather than keeping abundant carbohydrates in their diet with gluten-free breads and pasta, the Wedels just eliminated bread and grain-based foods such as pasta. At $7 a loaf for gluten-free bread, it just didn't make sense.

"We eat meat every day and a whack of vegetables, usually in a stir-fry," she said. "We don't follow the strict paleodiet, if we have sushi we eat the rice and sometimes we have quinoa."

Even though the Wedels don't consider themselves paleodieters, Eva likes to joke that she is a caveman child. Lori's husband Will, an engineer with the City of Chilliwack, is a big fan of the hefty portions of meat, usually chicken, pork and grass-fed beef.

"For me the biggest change was just deciding that not every meal had to be like my mom taught me, meat, potatoes, grain, you don't need those to live," she said.

Wedel's sister Brittany Eidsness, a registered holistic nutritionist, helped tweak the family's menus.

Eidsness was introduced to the paleodiet by her brother, who adopted the lifestyle after joining a crossfit gym.

"I started thinking how much our diet has changed from the way our genetic makeup would tell us to eat," she said. "What resonated with me was the nutrient density of the diet. We've really lost our way when it comes to eating."

When calories from wheat, rice, potatoes and refined sugar are eliminated from the diet, the ratio of fibre, vitamins, minerals and important nutrients per calorie consumed goes way up.

The exception is vitamin D, which hunter gatherers produced in great abundance because they lived outdoors and spent long hours walking and foraging.

"People have a hard time figuring out what to eat and this diet is healthy and very clear," she said. "It removes all of the foods that cause us problems."

Proponents of the caveman diet point out that so-called "diseases of civilization" - heart disease, cancer, obesity and diabetes - were not a problem to people who lived in the Paleolithic period, which ran from about 2.5 million years ago until farming took hold about 8,000 BCE.

"The paleodiet is naturally low-carb and focuses on clean protein sources like grass-fed beef, wild fish, naturally raised chicken and eggs," said Eidsness. "Then you are going to have as many vegetables as you can possibly eat, with the possible exception of nightshade vegetables for people who are sensitive to them."

Stricter paleodieters avoid eating members of the nightshade family, which includes peppers, eggplant, tomatoes and potatoes, in the belief that they cause loss of calcium and may trigger arthritis or autoimmune disease.

People transitioning to the caveman diet can expect a minor rebellion by their body. Many people experience lethargy, headaches and flu-like symptoms that Eidsness attributes to a withdrawal from the body's addiction to sugar and carbohydrates.

Critics of the paleodiet trend point to a long list of incongruities, knowledge gaps about the true nature of man's diet during the Paleolithic period.

A true paleolithic diet would probably include some wild game, tart berries, insects, roots and wild tubers, shellfish, rodents and the occasional cache of honey. But it would also vary enormously from north to south, coast to inland and continent to continent, ranging from a chimpanzee-like diet of fruits to a very fatty meat-based diet of seal and caribou consumed by Arctic peoples.

The truth is that defining a true paleolithic diet is next to impossible.

What we do know is that the abundant calories of cultivated grain gave rise to a massive human population boom and gave birth to permanent sedentary civilization, both of which roil unabated to this day.

In addition to the potential for health impacts from eating an ultra low-carb diet, a leading Canadian nutritionist warns that paleodieters often eat more meat than is healthy for them and the planet.

The environmental cost of a largely meat-based diet is probably the strongest argument against eating like a modern caveman, said David Jenkins, a professor of nutritional sciences at the University of Toronto and Canada Research Chair in Nutrition and Metabolism.

"We just can't produce enough calories in meat protein and fat to feed the world's human population, it's not sustainable," Jenkins said.

Widely accepted estimates suggest it takes 16 kilos of grain to produce one kilo of beef and at least 441 gallons of water.

"The [caveman diet] craze is interesting in that it focuses on increased fibre foods, but people get bored of fibre if you can't have it as bread or pasta or rice," Jenkins said. "These are the starchy staples that allowed us to multiply on the face of the planet."

Caveman diet proponents claim that eating what they believe to be the human ancestral diet will reduce their risk of disease, pointing out that Paleolithic era people were not afflicted with today's most common ailments, many of which are associated with obesity and old age.

That idea might just hold water.

Pre-agricultural humans did live long enough to suffer from diseases of age and there is evidence arthritis was common, though obesity, heart disease and diabetes were rare or entirely absent.

An Upper Paleolithic Period man living 40,000 to 10,000 years ago could expect to live to be 54 years of age if he reached the age of 15 alive. Due to high infant and child mortality the average life expectancy at the time was only 33 years, a figure that did not improve appreciably over the ensuing 10,000 years, until the 20th century

Jenkins is skeptical that such dramatic alterations in our modern diet are key to better health.

"The first step in adopting a paleolithic lifestyle would be to throw away your car keys and walk everywhere," he said. "The diet we have adopted over the past 10,000 years suits our physiology just fine if we are exercising. The problem is we put all these starchy calories in our body and then try to burn them driving everywhere in our cars."

Paleolithic Period humans hunted and foraged in groups, grazing on the foods they found and moving along. Because the foods they were eating were relatively low in calories compared to a modern North American diet and matched their activity level, the amount of calories consumed seldom exceeded the amount of calories burned, Jenkins said.

"The Great Apes still eat that way, browsing, eating and moving all day long," he said.

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The Paleodiet: Should you eat like a caveman?

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Fruits, nuts, grass and whatever grubs, insects or game you can kill with your hands or a rock.Our hunter-gatherer ancestors thrived on a daily menu of whatever was at hand until the development of agriculture about 10,000 years ago, and a surprising number of dieters and fitness buffs are turning back their dietary clocks.

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Pictures of early humans enjoying a meal

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Pictures of early humans enjoying a meal

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https://geneticliteracyproject.org/wp-content/uploads/2015/08/3863_62_early-man-using-fire.jpg

http://cdn1.collective-evolution.com/assets/uploads/2017/01/neander-1.jpg

https://media.npr.org/assets/img/2017/04/06/scisource_bd8365_custom-779a5f92ebec3c6580540aac3b93d8098d29836f-s900-c85.jpg

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https://www.newyorker.com/magazine/2014/05/12/the-end-of-food

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Has a tech entrepreneur come up with a product to replace our meals?

In December of 2012, three young men were living in a claustrophobic apartment in San Francisco's Tenderloin district, working on a technology startup. They had received a hundred and seventy thousand dollars from the incubator Y Combinator, but their project-a plan to make inexpensive cell-phone towers-had failed. Down to their last seventy thousand dollars, they resolved to keep trying out new software ideas until they ran out of money. But how to make the funds last? Rent was a sunk cost. Since they were working frantically, they already had no social life. As they examined their budget, one big problem remained: food.

They had been living mostly on ramen, corn dogs, and Costco frozen quesadillas-supplemented by Vitamin C tablets, to stave off scurvy-but the grocery bills were still adding up. Rob Rhinehart, one of the entrepreneurs, began to resent the fact that he had to eat at all. "Food was such a large burden," he told me recently. "It was also the time and the hassle. We had a very small kitchen, and no dishwasher." He tried out his own version of "Super Size Me," living on McDonald's dollar meals and five-dollar pizzas from Little Caesars. But after a week, he said, "I felt like I was going to die." Kale was all the rage-and cheap-so next he tried an all-kale diet. But that didn't work, either. "I was starving," he said.

Rhinehart, who is twenty-five, studied electrical engineering at Georgia Tech, and he began to consider food as an engineering problem. "You need amino acids and lipids, not milk itself," he said. "You need carbohydrates, not bread." Fruits and vegetables provide essential vitamins and minerals, but they're "mostly water." He began to think that food was an inefficient way of getting what he needed to survive. "It just seemed like a system that's too complex and too expensive and too fragile," he told me.

What if he went straight to the raw chemical components? He took a break from experimenting with software and studied textbooks on nutritional biochemistry and the Web sites of the F.D.A., the U.S.D.A., and the Institute of Medicine. Eventually, Rhinehart compiled a list of thirty-five nutrients required for survival. Then, instead of heading to the grocery store, he ordered them off the Internet-mostly in powder or pill form-and poured everything into a blender, with some water. The result, a slurry of chemicals, looked like gooey lemonade. Then, he told me, "I started living on it." Rhinehart called his potion Soylent, which, for most people, evokes the 1973 science-fiction film "Soylent Green," starring Charlton Heston. The movie is set in a dystopian future where, because of overpopulation and pollution, people live on mysterious wafers called Soylent Green. The film ends with the ghastly revelation that Soylent Green is made from human flesh.

Rhinehart's roommates were skeptical. One told me, "It seemed pretty weird." They kept shopping at Costco. After a month, Rhinehart published the results of his experiment in a blog post, titled "How I Stopped Eating Food." The post has a "Eureka!" tone. The chemical potion, Rhinehart reported, was "delicious! I felt like I'd just had the best breakfast of my life." Drinking Soylent was saving him time and money: his food costs had dropped from four hundred and seventy dollars a month to fifty. And physically, he wrote, "I feel like the six million dollar man. My physique has noticeably improved, my skin is clearer, my teeth whiter, my hair thicker and my dandruff gone." He concluded, "I haven't eaten a bite of food in thirty days, and it's changed my life." In a few weeks, his blog post was at the top of Hacker News-a water cooler for the tech industry. Reactions were polarized. "RIP Rob," a comment on Rhinehart's blog read. But other people asked for his formula, which, in the spirit of the "open source" movement, he posted online.

One of Silicon Valley's cultural exports in the past ten years has been the concept of "lifehacking": devising tricks to streamline the obligations of daily life, thereby freeing yourself up for whatever you'd rather be doing. Rhinehart's "future food" seemed a clever work-around. Lifehackers everywhere began to test it out, and then to make their own versions. Soon commenters on Reddit were sparring about the appropriate dose of calcium-magnesium powder. After three months, Rhinehart said, he realized that his mixture had the makings of a company: "It provided more value to my life than any app." He and his roommates put aside their software ideas, and got into the synthetic-food business.

To attract funding, Rhinehart and his roommates turned to the Internet: they set up a crowd-funding campaign in which people could receive a week's supply of manufactured Soylent for sixty-five dollars. They started with a fund-raising goal of a hundred thousand dollars, which they hoped to raise in a month. But when they opened up to donations, Rhinehart says, "we got that in two hours." Last week, the first thirty thousand units of commercially made Soylent were shipped out to customers across America. In addition to the crowd-funding money, its production was financed by Silicon Valley venture capitalists, including Y Combinator and the blue-chip investment firm Andreessen Horowitz, which contributed a million dollars.

Soylent has been heralded by the press as "the end of food," which is a somewhat bleak prospect. It conjures up visions of a world devoid of pizza parlors and taco stands-our kitchens stocked with beige powder instead of banana bread, our spaghetti nights and ice-cream socials replaced by evenings sipping sludge. But, Rhinehart says, that's not exactly his vision. "Most of people's meals are forgotten," he told me. He imagines that, in the future, "we'll see a separation between our meals for utility and function, and our meals for experience and socialization." Soylent isn't coming for our Sunday potlucks. It's coming for our frozen quesadillas.

Last month, not long before the first batch of Soylent was shipped, I visited Rhinehart and his team at their new headquarters, a large house in the Studio City neighborhood of Los Angeles. (They moved from San Francisco six months ago, in search of cheaper rents.) Rhinehart met me at the door, dressed in jeans, a black V-necked T-shirt, and black tennis shoes. He was healthy-looking, which was encouraging-for the past year and a half, he's been living almost exclusively on Soylent, drinking it for "ninety per cent" of his meals.

Rhinehart can seem like a young missionary: he has sharp features, a gentle voice, and an upright, stiff gait. Though he is a millennial, he has a slightly ageless quality-which makes sense, since Soylent upends many of the behavioral trends of the generation that invented the lunch shared on Instagram. Topics such as pop culture and gossip don't come up much with him, and he seems unmoved by consumer culture in any form: I spent one long afternoon sitting in on a "journal club" meeting, where he and some friends asked one another questions like "Do you think microfluidics might have applications outside diagnostics?" But he has a bone-dry sense of humor. On his blog, he writes comedy sketches pitching imaginary inventions. (Genetically modified kittens: "The future is meow.")

Before driving to the Soylent headquarters, I had stopped at an expensive California juice bar, and I was carrying a nine-dollar cold-pressed juice, served in a glass milk bottle. Rhinehart examined the drink as if it were a flint arrowhead. "It's kind of archaic," he said, and pointed out that it was mostly sugar. "Look at the design. It's meant to be rustic and natural and comfortable. . . . In fact, it's pretty bad for you."

The notion that we can nourish ourselves with something purer and more effective than food has long been part of our collective fantasy life. The ancient Greeks wrote about ambrosia, the food of the gods, which conferred immortality on whoever consumed it. The dawn of the space age had people dreaming about "meal pills": in Ray Bradbury's "The Martian Chronicles," a character keeps several weeks' worth of food pills in a matchbox; on "The Jetsons," food pills produce delicious taste sensations but can cause indigestion. Rhinehart says that, in fact, he took the name Soylent from the science-fiction novel that inspired "Soylent Green"-"Make Room! Make Room!" (1966), in which a combination of soybeans and lentils becomes a solution to the depredations of overpopulation. Food dreams can easily turn into nightmares: there's Willy Wonka's disastrous three-course-dinner chewing gum, and, in "The Matrix," humans are grown synthetically, in pods, where they are fed the liquefied remains of other humans, pumped in through umbilical cords.

Today, technological advances have created a new wave of anxiety about our edible present, and a growing nostalgia for a time before corporate food lobbies, genetically modified vegetables, industrial farming, and the weed killer Roundup. Soylent's birthplace, in San Francisco, is across the bay from Alice Waters's Chez Panisse, the seasonal mecca that has come to define bourgeois eating in this country. California's farm-to-table restaurants serve diners ingredients out of fashion since our days as Bronze Age farmers. (I briefly considered buying a millet salad to go with my juice.)

But the farm-to-table ethos has essentially bypassed the working class, which is left, instead, to live with the fallout of the low-cost food industry-obesity, diabetes, and, ironically, malnutrition. A recent U.N. report warned that climate change is threatening the global food supply, and that its impact will worsen in ways that aren't confined to the poor. (The restaurant chain Chipotle recently announced that, owing to climate change, it may have to phase out guacamole.) Tim Gore, the head of food policy and climate change for Oxfam, has noted, "The main way that most people will experience climate change is through the impact on food: the food they eat, the price they pay for it, and the availability and choice that they have." And food is a major part of the problem: livestock cause almost fifteen per cent of all greenhouse-gas emissions. In California, which is suffering from its worst drought in a generation, about eighty per cent of all water goes toward agriculture.

Rhinehart is not a fan of farms, which he refers to as "very inefficient factories." He believes that farming should become more industrialized, not less. "It's really the labor that gets me," he said. "Agriculture's one of the most dangerous and dirty jobs out there, and it's traditionally done by the underclass. There's so much walking and manual labor, counting and measuring. Surely it should be automated."

Rhinehart took me on a tour of the Soylent headquarters, which doubles as the men's living space and resembles the slightly dated home of a drug kingpin on "Miami Vice": shiny black floors, white sectional couches, immense windows, and a back-yard pool. But the huge bags of white powder being measured on scales in the basement were full not of cocaine but of nutrients-protein, potassium-and xanthan gum (a thickener). The kitchen was bare, except for a blender. Rhinehart opened the fridge and announced, "The college-student fridge of the future." It contained Miller Lite, condiments, and a pitcher of Soylent. I noticed a bag of baby carrots: food! Rhinehart, who refers to food that is not Soylent as "recreational food," explained that one of his roommates had bought them as a fun snack.

Rhinehart removed the Soylent. In the formula that he and his teammates have settled on, the major food groups are all accounted for: the lipids come from canola oil; the carbohydrates from maltodextrin and oat flour; and the protein from rice. To that, they've added fish oil (for omega-3s; vegans can substitute flaxseed oil), and doses of various vitamins and minerals: magnesium, calcium, electrolytes. Rhinehart is reluctant to associate Soylent with any flavor, so for now it just contains a small amount of sucralose, to mask the taste of the vitamins. That seems to fit his belief that Soylent should be a utility. "I think the best technology is the one that disappears," he said. "Water doesn't have a lot of taste or flavor, and it's the world's most popular beverage." He hoisted the pitcher of yellowish-beige liquid. "Everything your body needs," he said. "Do you want to try some?"

People tend to find the taste of Soylent to be familiar: the predominant sensation is one of doughiness. The liquid is smooth but grainy in your mouth, and it has a yeasty, comforting blandness about it. I've heard tasters compare it to Cream of Wheat, and "my grandpa's Metamucil." I slurped a bit, and had the not unpleasant sensation that I was taking sips from a bowl of watered-down pancake batter. Not bad. I slurped a little more-and then, all of a sudden, had to stop. I felt way too full. "How much did I just drink?" Rhinehart studied the glass. "A hundred and fifty or two hundred calories," he said. "About the equivalent of a granola bar."

Rhinehart's bedroom is sparsely decorated, except for books on science and techno-utopianism: Steven Pinker, Isaac Asimov, R. Buckminster Fuller, the futurist and creator of the geodesic dome, whom Rhinehart admires for combining wild creativity with pragmatism. (He refers to him by his nickname, Bucky.) He pointed to a poster on the wall, showing the metabolic pathways in the human body. "This is life-a walking chemical reaction," he said. "Bucky thinks of the body as a hydroelectric machine." Politically, Rhinehart said, he's a "fallen libertarian." He believes in maximizing freedom, but he hates the waste of capitalism. "Things are worthless," he told me. In an effort to optimize the dressing process, he alternates between two pairs of jeans, and orders nylon or polyester T-shirts from Amazon, wearing them for a few weeks before donating them. When the clothes get smelly, he puts them in the freezer, to get rid of the odor. "Sometimes, during the day, a couple of hours will do it," he told me. "I'll wear a towel."

In what used to be the master bedroom, the rest of the Soylent team were working on laptops. They resembled a nerdy boy band: Matt Cauble has a surfer look; Dave Renteln, a onetime president of the Harvard rugby team, has big muscles; John Coogan is lanky and sweet; Julio Miles wears a Civil War-era beard. Like Rhinehart, the young men were all thriving examples of the Soylent life style. Renteln had lost some graduate-school weight ("I was experimenting with calorie restriction," he said), and Coogan said that he'd experienced "healthy weight gain" since he started living on Soylent. He's six feet eight and, back in the ramen days, found it hard to consume enough calories.

"I think we look handsome," Rhinehart said.

I asked if they really planned to call their product Soylent-which, in my unofficial field research, had evoked, at best, unpleasant associations with "soy" and "soil," and, at worst, alarmed recitations of the movie catchphrase "Soylent Green is people!"

"Everybody has suggested changing the name," Rhinehart said. "Investors, media people, my mom."

"My mom, too," Renteln said.

Rhinehart said that he liked the self-deprecating nature of the name, and the way it poked fun at foodie sensibilities: "The general ethos of natural, fresh, organic, bright-this is the opposite."

Anyway, he said, a lot of young people never got the memo about Soylent Green's being people. "If you Google 'Soylent,' we're in front of the movie." He added, "Remember, Starbucks was the guy from 'Moby-Dick.' "

Liquid food has been given to patients in hospital settings for decades. Fifty years ago, when a patient was too sick to eat, doctors ground up regular food and put it into feeding tubes. Eventually, companies like Abbott Nutrition, the maker of Ensure, got into the game. Food replacements became more standardized and scientific. In the early nineteen-sixties, NASA made powdered drinks famous by using Tang in its space flights; according to Bruce Bistrian, the chief of clinical nutrition at Beth Israel Deaconess Medical Center, in Boston, "the whole field exploded." From the sixties to the nineties, liquid meal replacements became popular with the diet crowd, because they made it easy to quantify how many calories you consume. It was the era of Metrecal, Slimfast, and "a shake for breakfast, a shake for lunch, then a sensible dinner!" Today, aspiring bodybuilders drink Muscle Milk, a protein shake designed to add brawn. Bistrian, noting that the idea behind Soylent is "not rocket science," said, "Any good nutritionist could put these ingredients in the proper amounts and make such a formula."

Perhaps the main difference between Soylent and drinks like Ensure and Muscle Milk lies in the marketing: the product-and the balance of nutrients-is aimed at cubicle workers craving efficiency rather than at men in the gym or the elderly. From the perspective of its investors, this strategy might be sufficient for success. Sam Altman, of Y Combinator, mentioned Google and Facebook, and pointed out that search engines and social networks existed before both were created. "Most ideas, you can claim, are not new," he said. "Often, they just haven't been executed or marketed right." Rhinehart tends to emphasize something else about his product: the idea that you could live on Soylent alone. Chris Running, a former C.E.O. of Muscle Milk, and an adviser to Soylent, called this suggestion "riskier." He told me, "I don't think it's a position that people have ever taken before."

The doctors I spoke to agreed that you could subsist on Soylent. But would it be a good idea? The debate, for the most part, revolves around substances found in real food, especially phytochemicals, which come from plants. Such compounds are not known to be essential for survival, but, in epidemiological studies, they appear to provide important health benefits. Lycopene, which makes tomatoes red, has been linked to lower rates of prostate cancer; flavonoid compounds, which make blueberries blue (and can be found in chocolate), have been associated with lower rates of diabetes. The science behind how our bodies use these chemicals isn't precisely understood. But Walter Willett, the chair of the nutrition department at the Harvard School of Public Health, said that it would be unwise to miss out on them. "It's a little bit presumptuous to think that we actually know everything that goes into an optimally healthy diet," he told me. You can live without plant chemicals. "But you may not live maximally, and you may not have optimal function. We're concerned about much more than just surviving."

Rhinehart, naturally, is doubtful about this line of thinking. "How many humans in history were even getting broccoli and tomatoes?" he asked. As part of his research into Soylent's formula, he told me, he considered adding some phytochemicals, but after reading dozens of inconclusive and contradictory studies, he said, it didn't seem like an efficient use of resources.

The Silicon Valley disrupter pose can seem contrived, but Rhinehart comes by it honestly: before he could blow up diet dogma, he had to shake off organized religion. He grew up in suburban Atlanta, with four older sisters. His father was a stockbroker at Merrill Lynch, and his mother stayed at home. His parents are both devout Christians, and, until he was eighteen, Rhinehart was, too. The trouble started in science class, at his small high school, Whitefield Academy. Rhinehart, who built computers in his spare time, had grown interested in astrophysics. Like everything at his school, science was taught according to creationist principles, which hold that the world is less than ten thousand years old. Rhinehart decided to write his senior thesis proving creationism from a scientific point of view. He began delving into Dawkins and Hitchens, and searching the Internet; he thought that he'd write, "'I've been through this quest and found all this evidence for Christianity and now I don't doubt anymore.' But the opposite happened." His paper, titled "Bad Religion," was about "why I was no longer a Christian, why I no longer believed in God." He got an F on it. And he was "ostracized" from the community, he says. His parents now accept that he holds different views. "They compartmentalize," Rhinehart said.

Rhinehart's background makes it easier to understand some of his guilelessness, as well as his devotion to evidence-based thinking. Organic-food nuts remind him of himself as a believer. "Everyone's like, 'The natural, organic way is the best.' And it sounded a lot like fundamentalist Christianity," he told me. When I asked how his loss of faith had changed him, he said, "I guess after that I've always been a skeptic."

It was a hot day, and we were on the highway, a water bottle full of Soylent between us. Rhinehart had invited me to accompany him on a trip to El Segundo, to meet another food technologist: Ethan Brown, the C.E.O. of Beyond Meat, a company that uses the protein found in peas and soy to make chicken and beef substitutes. Brown had stationed a food truck outside a Whole Foods, where he was giving away tacos. The food truck had a party atmosphere: soul music played from speakers, and venders called out, "Free tacos!" Whole Foods shoppers stopped to stare. The truck had a sign on it: " REAL MEAT. 100% Plant Based Protein." Rhinehart was wearing jeans, his black V-necked T-shirt, and a thin leather jacket. He put his bottle of Soylent in a messenger bag and we joined Brown, the aspiring fake-meat magnate.

Brown is a tall man in his forties, and he wore gym shorts and a baseball cap. He and Rhinehart traded tips about protein separation, and then Brown grabbed a taco and tore open a piece of "chicken." The white substance was remarkably meatlike: it tasted slightly fatty, and the texture resembled muscle fibre. "See how this pulls?" Brown said. "This is really what sets us apart."

Why go to so much trouble to make it meaty? Brown explained that the main challenge with food tech is cultural. "People have been eating meat for two million years," he said. "They're hardwired to love meat, and they love the trappings of meat-Thanksgiving, Christmas, ballgames." The food truck was there to show that plant-based chicken and beef could be part of an all-American life style.

I asked Rhinehart if he had ever considered sponsoring a food truck. He seemed not to understand the question. "We thought about doing Soylent drone delivery," he said, dreamily. "Where you just hit a button on your phone and a drone comes and drops a bottle of Soylent, and you refuel."

A Whole Foods shopper, a middle-aged woman, stopped by to try a taco. Brown made his pitch. "You can enjoy everything you enjoy beef with," he said.

She seemed receptive. "How's it packaged?" she asked.

Rhinehart hung back a bit. He still had the Soylent in his messenger bag, but he didn't seem ready to make a pitch. Finally, a bearded man in a sleeveless shirt and a camouflage hunting hat approached the taco truck. His name was Perry Gillotti. He tried the taco that Brown offered him, and announced, after a minute of chewing, "It tastes good!"

Rhinehart joined the conversation. Timidly, he asked Gillotti if he'd like to try some Soylent.

"Soylent?"

"It's a meal replacement," Brown said.

"It's a little different from a meal replacement," Rhinehart corrected him. "It's kind of an over-all food substitute. In theory, you could live on this entirely. In fact, you'd be pretty healthy."

Gillotti raised his eyebrows. "You could jettison me into space, and I could live on this stuff?"

"That's the plan," Rhinehart said. Adopting a slightly strained pitchman's voice, he presented the water bottle. "It's cheap, it's easy. . . . You just add water; you don't even need a blender." He poured some into a plastic cup, and Gillotti tasted it. He seemed surprised.

"It's pleasant; it's not too gritty."

"What do you do?" Rhinehart asked. Gillotti said that he was a construction worker in El Segundo. On the weekends, he paints nature scenes.

"Yeah," Rhinehart said. "So you could have this during the day while you're working."

Gillotti pulled out an iPhone in a camouflage case and made a note. "I'm going to pick some of this up," he said. He added that he was especially interested in Soylent because he's a "prepper"-he keeps a six-month food and water supply at home, in case of apocalyptic disaster. Rhinehart seemed pleased. He held up the bottle of Soylent: "Under ideal storage conditions, this could last much longer."

As I followed Rhinehart around, I started to worry about a possible flaw in his business proposal: how does he expect to make money from Soylent, when his formula is posted on the Internet? It's difficult to imagine Coca-Cola doing that. But Alexis Ohanian, a founder of the Web site Reddit and an investor in Soylent, described it as "the most brilliant marketing strategy ever, even though they didn't think of it that way." The legions of people tinkering with their own Soylent formulas at home-called D.I.Y.ers-have become a fan base, improving the product and spreading awareness of it. "That's the dream," Ohanian said. Rhinehart has a more philosophical take: "If someone else figures out a better way to make it, that's still a win for humanity."

Given the enthusiasm for D.I.Y. Soylent, I knew that at some point I was going to have to make it myself. Manufactured Soylent arrives in powder form: a day's supply comes in a plastic pouch containing fifteen hundred calories of beige dust. The oil, which amounts to about five hundred calories, comes in a separate bottle. The packaging is space age, with minimalist black-and-white lettering, reminiscent of Paul Mitchell shampoo. Two accessories are included: a metal scoop and a plastic pitcher with an airtight lid. To prepare your meal, you scoop powder into the pitcher, add water, oil, and (optionally) ice, and shake it up. Instructions on the pouch advise, unsentimentally, "Immediately dispose of any Soylent that you suspect to be rancid."

D.I.Y. Soylent is a little more daunting. I enjoy cooking, but, as Rhinehart says, "We're not making pie here." You can't throw in a dash of iron or potassium and hope it works out. (In the early days, Rhinehart experimented with underdosing and overdosing on nutrients. Too little sodium made him feel "foggy." Overdosing on magnesium "was probably the worst. I just felt sharp pains throughout my entire body and couldn't really move.") I logged on to DIY.Soylent.me, a Web site created by Nick Poulden, a computer programmer in the Bay Area. To get started, you plug your height, weight, age, and activity level into the site and pick a nutrient profile based on various official and unofficial recommendations-"Fat Guy in his 30s," for example.

Then you assemble a recipe. If manufactured Soylent is a one-size-fits-all approach to nutrition, the D.I.Y. version is picky-eater heaven. On the Web site, I scrolled through more than fourteen hundred variations on Rhinehart's recipe, a cornucopia of dietary tastes, allergies, hangups, and obsessions: Soccer Soylent, Cuckoo for CocoCocoa Soy Hemp, Cinnamon Manly Food Bar, Scrawny White Boy Mix, Eggman's Sizzurp, Almonds and Hemp, Super Food, the Gorilla, Brian's Brain Booster, Canadian People Chow, Food?, Standing Desk Diet, Soylent in Paris. Finally, I decided to go with Bachelorette Chow, a masa-based recipe that I chose because of its popularity-it's a derivative of Bachelor Chow, one of the best-known recipes-and because it features chocolate. Accounting for my nutritional profile ("Female Sedentary"), I ended up with a target of fifteen hundred and thirty-one calories a day.

Nutrients are "like a puzzle," Rhinehart told me. "You can put the pieces together in many ways." A useful function of the D.I.Y. Web site is that it does the math for you. Once you know your nutritional needs, you can find many different ways to meet them. If you enter an ingredient-for example, twenty grams of chia seeds-the Web site fills in its nutrition profile. Then it shows you how close you are to meeting your daily requirements-calories, carbohydrates, protein, fibre, unsaturated fats, and vitamins-so that you can tweak your recipe accordingly. My ingredients included whey protein, oat flour, pre-cooked masa, soybean oil, brown sugar, and iodized salt. Weirder stuff came in the form of powdered minerals and vitamins-choline bitartrate, potassium gluconate-which I ordered from the Web site iHerb.com. I bought the cocoa powder at my local grocery store, and, like many people, I decided to take a daily multivitamin instead of grinding it into my formula.

It was time to "cook." One night, at dinnertime, I measured my powders and oil, dumped them into a blender, and added water. The Bachelorette Chow turned out to be a thick, brown liquid that tasted and smelled overwhelmingly chocolaty, and just a bit sour. It was sippable-colleagues described it as "crappy brownie mix" and "Carnation Instant Breakfast"-but the idea of living on it was nauseating.

I was relieved when factory-made Soylent arrived in the mail. It was basically Rhinehart's formula, which I'd tasted in L.A.: a thick, tan liquid that is yeasty, grainy, and faintly sweet. Compared with the taste of my chocolate version, regular Soylent was pleasant. (Office taste-test results: "Naked protein shakes that are made of husks"; "One step better than what you drink before getting a colonoscopy.")

I lived on the mixture, more or less, for a three-day weekend. Many of the tips I'd heard proved true. Soylent tastes better when it's been in the fridge overnight. (A D.I.Y. user told me that this is "because the ingredients have been able to congeal.") It's more appealing after physical activity-when you're hungry, you find that you actually crave it. The smell is a downside. On Friday, after a few hours, the doughy fragrance seemed to be everywhere-in my mouth, on my breath, my fingers, and my face. And the stomach takes a while to adjust to liquid food: by the afternoon, I felt like a walking water balloon.

Living on Soylent has its benefits, though. As Rhinehart puts it, you "cruise" through the day. If you're in a groove at your computer, and feel a hunger pang, you don't have to stop for lunch. Your energy levels stay consistent: "There's no afternoon crash, no post-burrito coma." Afternoons can be just as productive as mornings.

But that is Soylent's downside, too. You begin to realize how much of your day revolves around food. Meals provide punctuation to our lives: we're constantly recovering from them, anticipating them, riding the emotional ups and downs of a good or a bad sandwich. With a bottle of Soylent on your desk, time stretches before you, featureless and a little sad. On Saturday, I woke up and sipped a glass of Soylent. What to do? Breakfast wasn't an issue. Neither was lunch. I had work to do, but I didn't want to do it, so I went out for coffee. On the way there, I passed my neighborhood bagel place, where I saw someone ordering my usual breakfast: a bagel with butter. I watched with envy. I wasn't hungry, and I knew that I was better off than the bagel eater: the Soylent was cheaper, and it had provided me with fewer empty calories and much better nutrition. Buttered bagels aren't even that great; I shouldn't be eating them. But Soylent makes you realize how many daily indulgences we allow ourselves in the name of sustenance.

Rhinehart spends a lot of time in Soylent discussion forums, discovering how people have tweaked his formula. He told me that he relishes criticism, as long as it's evidence-based, rather than "emotional": "Putting a lot of eyeballs on the problem is only going to help." In L.A., after our stop at the taco truck, I accompanied him to meet some D.I.Y.ers: a group of students in Ricketts House, a dorm at Caltech, who he'd heard were subsisting on Soylent.

It was the end of the day, and neither Rhinehart nor I had eaten any solid food all day, except for the fake-chicken taco. But we didn't feel hungry: we'd been taking sips from the bottle of Soylent in Rhinehart's messenger bag. We pulled up at Caltech in early evening and were met by Rachel Galimidi, a Ph.D. candidate in biology, who is the resident adviser for Ricketts dorm. Galimidi said that the dorm is home to "a lot of very busy engineering and physics students" who "don't have time to do anything"-including eat. (The students who live there are called Skurves, a pun on "scurvy.") Since Rhinehart's formula was posted online, Galimidi said, the Skurves had talked of nothing else.

Rhinehart and I followed Galimidi into a Spanish-style courtyard, where music was blasting; there were bikes in a heap, and a student asleep on a couch, recovering from an all-nighter. In a dining area, most Skurves were laying out dishes and getting ready for dinner. Nearby, about ten students sat around a table surrounded by laptops and problem sets, ignoring the dinnertime commotion: Soylent drinkers. Several of them clutched water bottles filled with beige goo.

The students recognized Rhinehart, who seemed to be getting used to his nerd-celebrity status. They raved about his invention. "It fills you up for five hours," Alex, a computer-science major, said. "It's good for studying."

They'd been experimenting with D.I.Y. Soylent since the beginning of the semester. "It's a serious iterative process," a student named Eugene said. "I bought a fifty-pound bag of corn flour on the first day and was, like, now I can't back out."

Nick, a math major, said that if you were a non-Soylent drinker it was hard to live in Ricketts. "I remember we'd go and hang out and people'd just be talking about their recipes," he told us.

Each had his own signature formula. Erin, a mechanical-engineering major, is known for her green Soylent. (She uses spinach: "I was having a hard time fitting in three different nutrients. I looked up what spinach had, and was, like, Oh my God, this fits perfectly!") Eugene is allergic to soy, so he uses a non-soy variant of Bachelor Chow. Alex likes to eat his Soylent as a porridge. His recipe is "pretty normal," he said. "Maltodextrine, oat flour, olive oil." Rhinehart nodded with approval.

I wondered if their parents were bothered by the fact that their children were living on synthetic food. Erin said, "I think about how shitty I eat when I'm not eating Soylent. There've been weeks when I've eaten nothing but cheesy pasta."

I asked the Skurves if there had been any social repercussions from their use of Soylent. They looked at one another. Erin said, "So the first week can be pretty bad, because you fart pretty bad."

"It's a big issue," JohnO, a computer-science major, said.

Eugene added, "There was, like, a week when I stopped going to class."

(In my experimentation with the Soylent life style, I found this to be a major issue, too.)

The problem was worse, Rhinehart noted, when he first posted the Soylent formula online: he overestimated the amount of sulfur. For weeks, he and his acolytes emitted clouds of sulfurous gas. "I cleared out a jazz theatre once," he recalled, nostalgically.

After a week or so, the students said, their bodies adjusted, and the problem subsided. Rhinehart said that they'd also removed the extra sulfur from the formula. "Upon further review, we found we were getting enough sulfur from the amino acids," he said. "It was a bug. But we fixed it."

During the next two months, Soylent plans to ship its product to all of its twenty-five thousand initial backers. The company has ten thousand dollars in new orders coming in every day, and has started to become profitable. U.S. military and space programs have asked to run trials on Soylent. Rhinehart's real goal, however, is more ambitious: the company has been testing an omega-3 oil that comes from algae instead of from fish oil. Eventually, Rhinehart hopes, he will figure out how to source all of Soylent's ingredients that way-carbohydrates, protein, lipids. "Then we won't need farms" to make Soylent, he said. Better yet, he added, would be to design a Soylent-producing "superorganism": a single strain of alga that pumps out Soylent all day. Then we won't need factories.

Rhinehart brought up Buckminster Fuller again: "Bucky has a very important idea of ephemeralization, which is something almost as a ghost-as pure energy or information." Soylent-producing algae would make food a little like that: there would be no more wars over farmland, much less resource competition. To help a village full of malnourished people, "you could just drop in a shipping container" full of Soylent-producing algae. "It would take in the sun's energy and water and air, and produce food." Mankind's oldest problem would be solved. Then, he added, all we'd have to do is fix the world's housing problem, "and people could be free."

The Soylent dream is a strange one: a place where our food-related hopes mingle with our nightmares. If you spend enough time with Rhinehart, though, it can start to take hold. Perhaps its appeal depends on how you feel about the dreamer.

At Ricketts, Rhinehart asked the students if there were any more questions. Nick asked, "How do you feel about the fact that, after a lot of people eat Soylent, Soylent becomes people?"

Rhinehart smiled. "It's pretty awesome," he said. "I think about this a lot, actually." He held out his arms, displaying his healthy torso. "I've been on it for a year now, and pretty much everything you see is built out of Soylent." ♦

Lizzie Widdicombe is a member of The New Yorker's editorial staff.
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In December of 2012, three young men were living in a claustrophobic apartment in San Francisco's Tenderloin district, working on a technology startup. They had received a hundred and seventy thousand dollars from the incubator Y Combinator, but their project-a plan to make inexpensive cell-phone towers-had failed.

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Motivating Students and the Gamification of Learning

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Motivating Students and the Gamification of Learning

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https://www.ted.com/speakers/jane_mcgonigal

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Wouldn't you love to know what's going to happen to you in the future? Here's one way to do just that, from futurist and game designer Jane McGonigal.

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The TED community is brimming with new books and projects. Below, a selection of highlights. A powerful story of an American odyssey. Writer and business leader Casey Gerald has published a new memoir on his journey through American life. Titled There Will Be No Miracles Here, the book tells Gerald's story from a childhood of [...]

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Shai Reshef's nonprofit University of the People - which offers nearly tuition-free, accredited degrees online - today launches its first graduate degree, an MBA program in 12 courses. Although there are no tuition or textbook fees, there is a $200 testing fee per course, which means students can expect to pay $2,400 for their MBA (compare this to the average cost [...]

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Reality is broken, says Jane McGonigal, and we need to make it work more like a game. Her work shows us how.

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https://join.octalysisprime.com/op-so/
https://www.linkedin.com/pulse/top-10-examples-gamification-learn-organizations-have-dubey

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The moment has arrived. Octalysis Prime is the most important project I'm doing in my life. It's what I want my legacy to be. Instead of just doing cool things myself, I want to raise up a whole generation of Octalysis practitioners to become successful at everything they do and make a difference in this world.

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https://www.khanacademy.org/

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Why Khan Academy works

Personalized learning

Students practice at their own pace, first filling in gaps in their understanding and then accelerating their learning.

Trusted content

Created by experts, Khan Academy's library of trusted, standards-aligned practice and lessons covers math K-12 through early college, grammar, science, history, AP®, SAT®, and more. It's all free for learners and teachers.

Tools to empower teachers

With Khan Academy, teachers can identify gaps in their students' understanding, tailor instruction, and meet the needs of every student.

DISTRICTS

Khan Academy boosts
student learning

In a recent study, students were over twice as likely to meet grade-level standards with Khan Academy. Districts across the country are partnering with us to ensure all their students succeed.

TEACHERS

"I'm finally able to truly differentiate my classroom. This has been priceless for my students' engagement."

DUSTIN FAUTH / 4th grade teacher / Falmouth, MA

We empower teachers to support their entire classroom. 90% of US teachers who have used Khan Academy have found us effective.

LEARNERS AND STUDENTS

You can learn anything.

Build a deep, rock-solid understanding in math, grammar, science, history, SAT®, AP®, and more.

"I come from a poor family. At home it's one room, just a room we live in. When I was a child, I used to fear mathematics. But now, I am in love with mathematics because of Khan Academy."

TOGETHER WE CAN MAKE A DIFFERENCE

Every child deserves the chance to learn.

Across the globe, 617 million children are missing basic math and reading skills. We're a nonprofit delivering the education they need, and we need your help. You can change the course of a child's life.

Key supporters

Supporters of our COVID-19 response

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Khan Academy | Free Online Courses, Lessons & Practice

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Learn for free about math, art, computer programming, economics, physics, chemistry, biology, medicine, finance, history, and more. Khan Academy is a nonprofit with the mission of providing a free, world-class education for anyone, anywhere.

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https://writingcenter.unc.edu/tips-and-tools/semi-colons-colons-and-dashes/
https://www.grammarly.com/blog/colon-2/
https://www.grammarbook.com/punctuation/colons.asp
http://www.thepunctuationguide.com/index.html

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Neil deGrasse Tyson tries Soylent and talks future of food with CEO Rob Rhinehart

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Meetup

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Meetups near Vancouver, British Columbia | Meetup

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Find Meetups and meet people in your local community who share your interests.

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Volunteer!

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https://www.randomlists.com/team-generator

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How to create randomized groups

Enter each item on a new line, choose the amount of groups unders settings, and click the button to generate your randomized list. Don't like the first team? Just click again until you do.

Fairly pick teams without bias. No need to draw names out of a hat. No need to do a grade school style draft or put hours of thought into the most balanced teams. The most fair dividing method possible is random.

Mix up your to-do list by generating random groups out of them. For example, enter all your housecleaning activities and split them into seven groups, one for each day or one for each person.

Want something similar?

Use the list randomizer if you don't want separate groups or use the random name picker to pull a single name.

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Random Team Generator - Split a list into random groups

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Paste your list and we'll randomly separate it into groups. You can specify as many groups as you need. Easily generate random teams or random groups.

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This academic reading course prepares lower advanced level students for ISEP level 600 and/or for post-secondary studies at the British Columbia Institute of Technology. At the end of the course, students are able to demonstrate comprehension of complex texts of approximately 7-8 pages in length, mostly relating to business and technology subjects and to students' areas of interest and speciality.

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Following her letter, students across China wrote letters detailing sexual harassment they suffered not only from Chen at Beihang University, but also from others at different campuses. The #MeToo hashtag on Weibo collected over 4.5 million hits, and the nascent movement won its first victory when Beihang University fired Chen from his posts and the Chinese Ministry of Education revoked Chen's qualification as a Yangtze River Scholar, a prestigious award given to academics. So far, there have been more than 70 open letters with hundreds of signatures on social media calling for campus sexual-harassment prevention-and there haven't been any reports of knocks on the door in the night.

#MeToo in China is notable for how it's lived almost entirely on social media. The movement is carried through open letters and petitions, most written by female university students or alumnae. #MeToo has enjoyed progress in China both because of and in spite of the internet. Social media has enabled its wide reach and community, but it has also restricted the movement by making it visible to censors, who have deleted posts and even the hashtag. A petition urging Fudan University to tackle campus sexual harassment gained more than 300 signatures in a day before being deleted. In late January, Xu Kaibin, a male professor at Wuhan University, published a landmark anti-sexual harassment petition that over 50 professors from more than 30 Chinese colleges signed. While state media reported on the petition, other media acknowledgments, such as an interview with Xu by Beijing News, have been scrubbed from the internet.

But feminists have worked to counter censors: As the hashtag #MeToo came under fire, women started using homonym hashtags. An anonymous activist explained the strategy behind hashtags on the popular WeChat blog Feminist Voices: "I hope [the hashtag] can ... contagiously spread positive public opinion. Speaking up isn't to vent but to promote." There have been no Women's March-style protests for #MeToo in China, but the internet has allowed this generation of Chinese feminists to mobilize online.

China doesn't have a legal system prepared to handle sexual-assault crimes, and sexual harassment is even more difficult to prevent and punish due to the ambiguity of laws against it. Citing lack of evidence, a Xi'an court dismissed China's first sexual-harassment case in 2001. Though in 2005 sexual harassment became expressly forbidden in law, that law lacks a definition of sexual harassment or guidelines for how to prosecute its crimes. Meanwhile, a study by the Guangzhou Gender and Sexuality Education Center showed that 70 percent of college students and graduates claim to have experienced sexual harassment, with 75 percent of them being women.

In such a legal environment, virality has become the path to justice. After her professor denied her story, Luo Xixi's open letter was supported by her sharing online the sexual WeChat messages he had written her. Open letters themselves have precedent: In 2014,256 professors and students signed open letters urging the Ministry of Education to create anti-sexual harassment policies for university campuses. The letter was motivated by a viral blog post written by a former student of Wu Chunming, a professor at Xiamen University, that accused him of molesting her and multiple classmates. In response, the university suspended Wu and the ministry issued a document prohibiting professors from sexually harassing students, though, similar to the 2005 law, it remained vague on terms.

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Following her letter, students across China wrote letters detailing sexual harassment they suffered not only from Chen at Beihang University, but also from others at different campuses. The #MeToo hashtag on Weibo collected over 4.5 million hits, and the nascent movement won its first victory when Beihang University fired Chen from his posts and the Chinese Ministry of Education revoked Chen's qualification as a Yangtze River Scholar, a prestigious award given to academics.

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https://www.lib.sfu.ca/about/branches-depts/slc/writing/sources

http://www.playbuzz.com/paraphraseserviceorg10/5-paraphrasing-techniques-with-examples

https://opencourses.uoc.gr/courses/pluginfile.php/16678/mod_resource/content/0/Presentation%209%20-%20Paraphrasing%20techniques.pdf

http://owll.massey.ac.nz/referencing/paraphrasing-techniques.php

http://library.rit.edu/liv/7

http://gsi.berkeley.edu/gsi-guide-contents/academic-misconduct-intro/plagiarism/paraphrase-exercise/

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Ma said people in their 20s and 30s are "the luckiest" because they still have so much to learn.

Instead of setting your goals and aspirations based on others' success stories, Ma recommended making yourself your own competition. You can do this by imagining what you hope to succeed in 10 years, a method that worked for him.

"As a young boy - even today - I never thought I would be here," he said. "When I look back, every problem I met when I was a kid benefited me," Ma said.

"I failed so many times, people probably know that I applied for so many jobs, over 30 jobs, all rejected, not even got a chance: 24 of us interviewed for a KFC job, 23 got accepted, I was the only guy rejected," he explained.

Ma also discussed the time he applied for a "police job" with five other people. He was the only person from the group to be rejected. Another time, he and his cousin applied for jobs as servers at a four-star hotel. "We waited [in a] long queue for two hours," Ma said. Although his cousin got the job, he received a rejection yet again.

While he said his mother shook her head at him, he refused to feel discouraged, thinking, "I know this is a training course for me."

Though he says he felt like a failure before reaching his 30s, Ma never gave up. He made himself his own competition, pictured what he hoped to accomplish in 10 years and did everything he could to accomplish that goal.

"No matter how smart you are, you will encounter mistakes," Ma said. "You learn from mistakes not because you will be able to avoid mistakes when these mistakes come, [when] these suffers come, you learn how to deal with it, how to face it."

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Self-made billionaire Jack Ma: How to be successful in your 20s, 30s, 40s and beyond

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Ma said people in their 20s and 30s are "the luckiest" because they still have so much to learn. Instead of setting your goals and aspirations based on others' success stories, Ma recommended making yourself your own competition. You can do this by imagining what you hope to succeed in 10 years, a method that worked for him.

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http://theoatmeal.com/tag/grammar

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https://milesherndon.com/blog/branding-best-practices

http://mcallistermarketing.com/the-importance-of-brand-personality/

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Do you trust me?

Do you trust what you are about to read, assuming you keep reading? (Keep reading!) Do you believe that I comported myself ethically during my reporting, did not make anything up, did not use the work of others without credit?

Let me put that another way:

Do you trust that this article will make you feel better, or correct, about the world? Do you think that I, as the writer, have some connection to you, as part of a community? That I want you to be informed, sure, but also protected?

Both of those paragraphs define trust, but very differently. Which makes it both troubling and a little weird that last week the social network Facebook-in a news release attributed to Adam Mosseri, head of the company's newsfeed-announced it would start prioritizing "trusted" news sources. "We surveyed a diverse and representative sample of people across the US to gauge their familiarity with, and trust in, various different sources of news," the release says. "This data will help to inform ranking in News Feed."

By one estimate, Facebook has 214 million US users, and is a major disseminator of news produced elsewhere. Some of that news is fake; the social network's users are prone to spreading extreme content, and some of that content is literal propaganda. Russian agents used Facebook to disrupt the US elections in 2016, exposing 140 million people to their trolling. Even Facebook knows it has a problem-in a corporate post, the company's product manager for civic engagement acknowledged that social media could "corrode democracy," and he listed Facebook's efforts to expose untruths and deter people from sharing misinformation.

The relationship between Facebook and the news media is, as the site might put it, complicated. Much of the ad money that used to go to independent news outlets now goes to Facebook-the company generated more than $27 billion in ad revenue in the first nine months of last year, topping Comcast and Disney-while advertising in newspapers and magazines fell off a cliff. Money that used to pay for news now pays for Facebook.

So the question you should ask next is not how Facebook can figure out what news organizations people trust. It's not even whether that's possible. The question is if that's even the right question.

Facebook plans to gather its data with a poll. "As part of our ongoing quality surveys, we will now ask people whether they're familiar with a news source and, if so, whether they trust that source," writes Facebook founder Mark Zuckerberg on, duh, Facebook.

This has turned out to be literally true. Buzzfeed published the complete poll on Tuesday. It asks which news outlets on a list users are familiar with and how much they trust those "domains." That's it.

The five possible answers range from "entirely" to "not at all," easy to code as one through five (or five through one). "The idea is that some news organizations are only trusted by their readers or watchers, and others are broadly trusted across society even by those who don't follow them directly," Zuckerberg writes.

So, yeah. That's probably not going to work.

In his 2002 book Trust and Trustworthiness, the late political scientist Russell Hardin writes that trust itself has at best messy definitions, not widely agreed upon. "Quarrels about what it 'really' means sound like the worst of Platonic debates," Hardin writes. "There is no Platonically essential notion of trust."

That doesn't stop him from trying, though. "Trustworthiness," Hardin says, is the raw stuff, the thing that a person or an institution might possess. "Trust" is what someone feels. It's a three-part relationship: A trusts B to do X. If you only have two elements, that's not really trust.

When it comes to news, solving for X is the tricky part. What does Facebook think its users trust news organizations to do? The company did not respond to requests for comment.

What Facebook seems to be asking about is not actually trust but trustworthiness-because, frankly, it should not matter whether someone trusts a news outlet. It should matter whether that news outlet is trustworthy. People trust other people and things for all sorts of bad reasons, Hardin points out, to do all sorts of bad things. "Members of a community may trust one another in ways that are commonly all to the good, and yet their trust may enable them to subjugate and brutalize a neighboring community," he writes.

Of course, the appearance of trustworthiness can be gamed. "The legitimacy part is the one that gets gamed the most," says Kimberly Elsbach, a professor of management at UC Davis. "Saying that you're using a legitimate, well-known process, but not actually doing that."

Worse, people tend to be more trusting of things that are familiar. They'll distrust an expert but believe a friend or loved one. "A lot of people have a very local view of what they trust," says Roderick Kramer, a professor of organizational behavior at Stanford. "Their local church, local institutions, local paper, their friends." (Apparently people share news on Facebook with friends somewhat indiscriminately; an experiment where Facebook fact-checkers marked some stories as "disputed" didn't cut sharing rates, though appending related news did-somewhat.)

Here's the even deeper problem: Not only do people not trust the media much in general, but their level of trust emerges predictably from their political orientation.

Using data from an ongoing multi-subject survey out of the University of Michigan, a 2010 study in the journal American Behavioral Scientist said that three things predicted whether someone will trust the news media: how far they leaned to the left, politically; how trusting they are in general; and how well they think the economy is doing. This was before political polarization reached its current supercharged levels, and the survey asked about the news in general rather than particular sources. It's safe to assume that people who bottom out on all those metrics still trust some sources of information, and presumably they'd upvote those on the Facebook survey.

Similarly, a Pew Research Center study from May 2017 said that 89 percent of people who identified as Democrats said the news media's watchdog role kept politicians from doing bad things, compared with just 42 percent of Republicans. Seventy-five percent of Americans say the news media does fairly well or very well at keeping them informed, but that splits on party lines, too-88-69 Democratic.

Also last year, a researcher now at the University of Missouri polled audiences from 28 different news organizations about their level of trust. Mike Kearney, a journalism professor, asked the question differently, though. "How likely are you to believe what you read, see, or hear from mainstream journalism organizations (however you define mainstream)?" Granted, these were people already reading news, but more than two-thirds said they were likely or very likely to believe. Kearney, too, found that liberals were more credulous. So were white people.

Kearney also asked about specific outlets, which may offer a preview of the Facebook newsfeed bump. At the bottom: Buzzfeed, Breitbart, social media, and Infowars. Most trusted: Reuters, public television, and The Economist. (WIRED didn't appear on the list.) "Maybe in a highly salient political time, any type of controversy drives us to the more confirmatory. We choose a news source because it reinforces our pre-existing beliefs," Kearney says. "What is trust or trustworthiness of a source? We don't have a universal definition, even though we all understand the underlying concept. But for most of us it gets expressed in a way that reaffirms our worldview."

That's a fundamental problem. Unlike most trustworthy institutions, journalism isn't supposed to reaffirm worldviews. Quite the opposite, in fact. Journalists are supposed to comport themselves according to specific ethical standards, but those standards can seem at odds with societal norms-telling other people's secrets, for example, or being impertinent to powerful people. Plus, today pretty much anyone can put on a suit and sit in front of a TV set that looks like a traditional newsroom or make radio or a podcast, and it all looks and sounds like Walter freaking Cronkite even if it's actually Joseph freaking Goebbels.

All of which, at last, brings us back to Facebook. It's not asking which news sources people believe are operating in good faith, providing relevant analysis, attempting to be fair but not falsely equivalent. And it's not asking people who consume a lot of news about their experiences. It's asking one deceptively simple question: Which news outlets do you trust?

It's also reductive: Facebook users look at Facebook, so will likely name outlets most often seen on Facebook. (Distinguished Competitors, whatever you spent on that social desk is about to pay off!) Perhaps because my profession has done such a terrible job of explaining exactly what it is we do and how we do it, people are likely to distrust the places that do it the best.

Still think this is going to work? Trust an expert: "Facebook and Google have popularized scurrilous news sources through algorithms that are profitable for these platforms but inherently unreliable. Recognition of a problem is one step on the pathway to cure, but the remedial measures that both companies have so far proposed are inadequate, commercially, socially and journalistically." The source? Rupert Murdoch, the head of Fox News.

The Face of Trust

Read what Facebook said about ranking news sources based on user surveys of their trustworthiness.

Facebook says it will favor content from users' friends and family in their newsfeed, over posts by publishers and brands.

Ads revealed at congressional hearings show how Russia manipulated US voters during the 2016 election.

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You Can't Trust Facebook's Search for Trusted News

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Do you trust me? Do you trust what you are about to read, assuming you keep reading? (Keep reading!) Do you believe that I comported myself ethically during my reporting, did not make anything up, did not use the work of others without credit?

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https://www.cnn.com/2016/08/16/health/language-in-the-human-brain/index.html

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https://jamesclear.com/value-of-time

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http://abcnews.go.com/Health/DrJohnson/story?id=117508&page=1

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what parasitic worms in defector reveal about health conditions in north korea - cnn

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What parasitic worms in defector reveal about North Korea

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Parasitic worms up to 27 centimeters long and a chronic liver infection found in a North Korean defector are providing a window into health conditions inside the secretive rogue state, experts say.

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http://www.cbc.ca/news/technology/monkey-clones-1.4502017

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This page shows the way in which the meaning of a word can change if you stress a different syllable. This change only happens with a few, specific words, many of which are listed here - it doesn't apply to all words in the English language. Most of the words are two syllables long - there are just a few examples with three syllables.

The examples fall into two categories:

Those which keep the same general meaning, but which change from noun to verb when the stress moves from the first to the second syllable.

Those which change their meaning completely - most of them change from noun to verb, but a few change to an adjective.

1. Change from noun to verb, same general meaning:

2. Change from noun to verb or noun to adjective, different meaning:

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Change the stress, change the meaning: 35 words that change meaning

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This page shows the way in which the meaning of a word can change if you stress a different syllable. This change only happens with a few, specific words, many of which are listed here - it doesn't apply to all words in the English language.

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Vocabulary Shared Document
https://docs.google.com/document/d/1Xa5GbdvTIQACzUA8KdTNeyRUwtvkvxaWW3goqRuEA6o/edit?usp=sharing

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502 The Video Game Industry: Meaning from Context

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http://www.freecollocation.com/search?word=Channel

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pronunciation "how to" pronounce language education book guide manual dictionary words

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We provide videos that show you how to pronounce difficult words, names, and brand names in North American English. Suggestions are welcome. BUSINESS INQUIRIES: pronunciationmanualbi@gmail.com

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Other English words from mythology:
https://www.hexapolis.com/2014/09/12/10-commonly-used-english-words-with-mythological-origins/
http://msss7.weebly.com/uploads/3/2/1/6/32169097/classical_mythological_vocabulary.pdf

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Wk 5
M            Chelren

T             Super Koreans

W            Magatab

Th           Cavlena

Wk 6
M            Ninex

T             Nyanhao

W            Gianbert

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Please post your article by 11:59pm Saturday, January 27, 2018

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Intermediate Writing for ESL Students | Sample

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Summaries are shorter versions of a longer piece of writing. They include all the most important main ideas of the original. A summary includes examples or ideas found in the original writing without any additional information. It should be brief, so it must either generalize or eliminate many minor details and examples.

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1. Add example sentences to your weekly vocabulary journal. Use a learner dictionary: http://www.memidex.com/
2. Study for this unit's vocab test:
https://www.wordsmyth.net/?mode=fm
3. Increase your reading fluency:
https://readtheory.org/
4. Study AWL sublist words:
https://www.ieltsbuddy.com/academic-word-list.html

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Every Friday until Feb 16, from 1-2:00pm, in room 460

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Room 551, Tuesdays and Thursdays, 3:30 - 5:30pm. Bring your writing homework to get help from our peer tutor, Dallas Jeffs.

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Click the link below and follow the instructions. Remember, this is a shared document, so every change you make affects what everyone sees:
https://docs.google.com/document/d/1KkUOYB20mpwTgfr_LxV_VvLSKlUepzIZC-N8K3GZ-xs/edit?usp=sharing

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Memidex

http://www.memidex.com/

Search multiple dictionaries at the same time.

Fraze

https://fraze.it/

Enter one or more words and click the filters below to find: Usages, Definitions, Synonyms, Translations, Pronunciations, Images.

Scroll down to the very bottom of the page to hear the word or phrase being used in Youtube videos by real people in real life contexts.

Magic Search

http://magicsearch.org/english-english/particularly/translate

Search multiple dictionaries at the same time.

Be sure to click the "One page results" to "OFF". If you don't, it will open up multiple pages inside your browser.

You can customize your list of dictionaries. It also changes which dictionaries you use when you change languages.

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http://my.vocabularysize.com/example-sentence

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http://www.eapfoundation.com/vocab/academic/awlaclafl/

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http://www.netspeak.org/#examples

Read the examples to find synonyms. Put a # in front of the word you want synonyms for.

Put ... in front of and after the word to find collocations.

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Netspeak helps you to search for words you donâ€™t know, yet. It is a new kind of dictionary that contains everything that has ever been written on the web.

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(ACL) Academic Collocations Wordlist

http://www.eapfoundation.com/vocab/academic/acl/

The definitive collocation list for all AWL words

Use "Ctrl+F" to find the word you want

Skell Collocations

https://skell.sketchengine.co.uk/run.cgi/wordsketch?lpos=&query=particularly

When you go to the Wordsketch page, click "Context" and then click on the "bubbles" to get the example sentences.

Flax Collocations

http://flax.nzdl.org/greenstone3/flax?a=g&rt=r&sa=CollocationQuery&s=CollocationQuery&s1.title=&c=collocations&s1.threshold=0.5&s1.startNum=0&s1.perPage=20&s1.sampleNum=10&s1.type=&s1.wordType=&s1.colloType=&s1.query=particularly&s1.dbName=BAWE

There are 3 corpora: Wikipedia, Academic, and Spoken (use the drop down menu in the search bar to change).

You can't copy-paste directly from the example sentences provided. Instead, you need to your "Cherry Basket", a personalized collection of your sentences that is saved temporarily. From there, you can then copy-paste.

Just the Word

http://www.just-the-word.com/main.pl?word=particularly&mode=combinations

The most common collocations are in the top right corner

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http://www.wordsmyth.net/?mode=fm

Make your own quiz (12 words max.)

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https://quizlet.com/

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http://www.englishvocabularyexercises.com/AWL/id21.htm

http://www.ieltsbuddy.com/academic-word-list.html

http://www.ieltsbuddy.com/awl-sublist-3c.html