Today is Friday. I got a big fat 0. Time to shut ‘er down

Every morning, I check the stats on this blog.

And the bad news is my stat counter showed a big fat zero visitors for the day.

When I clicked on the trends’ report showing the weekly counts, the news was even worse:

amazing final stats

Whenever I continue a business project, I pay close attention to 90 days trends. Are the analytics holding steady or trending up a bit – great. Keep it going…

But when analytics plummet downward, something is wrong.

And clearly, this blog is not resonating with people.
I am a big boy. And I can take a hint.
So today, this will be my last post here.

Most people worry about failure and suffer paralysis analysis.

But for me, I EMBRACE failures because it ultimately gives me more time and energy to work on my successes.

Finally, a big thanks goes to a client of mine (Ronald Skolnik) and my wife. I think they were the only two humans who regularly read this blog.

So now that I will have all this new-found free time, what is next for me?

Actually, I will work full time on a project I have been developing for almost 2 decades. And I plan to go public with it any week now. Stay tuned!

Do we REALLY need to count calories to look great and be fit?

I just tried to watch this “debate” between Stephan Guyenet, “Ph.D.” and “journalist” Gary Taubes.

And it was a train wreck. Unlistenable. A shitshow between two people with the ego the size of Texas.

Even Joe Rogan had to cut off the recording hastily at the end.

If you are nihilistic and hate life, watch this to put you over the edge:

Continue reading “Do we REALLY need to count calories to look great and be fit?”

Will lab-grown meat curb global warming and climate change?

I am seeing a lot of articles surfacing about lab-grown meat – like these:

Artificial meat: UK scientists growing ‘bacon’ in labs

Lab-grown meat: Taste-testing chicken of the future

Lab-grown meat and the fight over what it can be called, explained

And now, lab meat (a.k.a. “clean meat”) is months away from being sold to us. Because just last year, the U.S. Department of Agriculture and the Food and Drug Administration announced a joint agreement to oversee the production of cell-cultured meat.

It all seems wonderful. Yeah, science! The idea of biting into a juicy beef burger that was produced without killing animals seems like a win for all us. And getting the nutritious benefits of eating meat without me suffering from cognitive dissonance sounds fantastic.


I highly doubt lab-grown meat will offer the same nutrition and satiating benefits of meat from ruminant animals. Even worse, the science proves lab-grown meat is worse for our environment than meat from a steer (see below).

Here are my quick thoughts about lab-grown meats:

Lab meat starts from real meat
Cultured meat is meat produced by in vitro cultivation of animal cells. In simple speak, fake meat begins with a stem cell from a live animal and then it is cultured in a lab. (Sorry vegans – eating this meat will taint your vegan principles.)

Lab meat cannot waddle
Most of what we eat is muscle meat. And when animals roam, they exercise their muscles… which gives us that texture we all love. How in the world will lab meat pull off this texture problem?

It will cost us a FORTUNE
The first “clean burger” cost $325,000.00 to make in 2013.

Of course, those prices will come down once technology lowers the cost to make it.


Current estimates range from $363.00 to $2,400.00 per pound, making it EXPONENTIALLY more expensive than regular meat. Today, the average price for a pound of meat is just $6. Organically-grown meat is just a buck more at $7 a pound.

Lab-grown meat might be worse for the climate, not better
According to this Oxford study, lab-grown meat could be worse for the climate than farm-raised beef:

The results, published in Frontiers in Sustainable Food Systems Tuesday, concluded that lab-grown meat could actually make climate change worse.

These genetically modified foods might frighten you

Why am I not surprised:

Everyday foods, fruit and veggies used to look totally different before we started cultivating them. But did you know they haven’t always looked like they currently do? Here are 10 fruits and veggies that looked very different before we started cultivating them!

In this video, we find out that corn, avocado, peach, eggplant, strawberry, tomato, carrot, cucumber, banana and watermelon have been RADICALLY genetically modified. Watch this:

I find the problem with genetically modified food is it almost always leads to allergies and health problems.

This is why I do not eat most fruits, grains or vegetables.

What in the world is a funicular?

My family is always on the lookout for new places to visit.

And I stumbled upon the St. Regis Deer Valley in Park City, Utah. Holy wow – this place is almost $3,000 a night during peak season.

Anyhoo, the TripAdvisor description said this:

Located on the slopes of Deer Valley Resort, The St. Regis Deer Valley combines understated elegance with mountain ambiance. As the only resort in North America with a funicular and true slope side ski access, The St. Regis Deer Valley experience is incomparable. With its award-winning Jean-Georges’ restaurant J&G Grill, a 14,000 square-foot spa, split-level infinity pool, ski valet service, and year-round family traditions and recreational activities, unique and memorable experiences are waiting at every turn at this Park City, Utah resort. We offer amazing event space for conferences, weddings, and meetings.

And then I saw the word funicular.

What in the world is a funicular? (I see it has the word “fun” in it).

This is what a funicular looks like:


According to Wikipedia:

A funicular is one of the modes of transportation, which uses cable traction for movement on steeply inclined slopes. A funicular railway employs a pair of passenger vehicles which are pulled on a slope by the same cable which loops over a pulley wheel at the upper end of a track.

Bonus tip: The cost of room plummets off season – I saw the same room for less than $400 during the month of May. And I hear this resort is just as gorgeous to visit off season, too.