Omnibus Addenda, Volume 45

The 1943 US pennies are zinc plated steel, 'steelies,' not Aluminum. Presumably aluminum was critical aircraft material at the time. (Correction to correction(s))

Dev Kumar

Ken asks "Who's sticking up for these words" i.e. ones that sound like other words. Niggle is normal word in Australia, particularly in the football codes. Having some outsider proclaim "Your language doesn't meet my standards" is going to get some pushback.

Cugel

I sent a message through Patreon yesterday morning - no response (as yet) edit: It's here!

Robert Williams

Re: RSS: I wrote them via their contact form here https://www.omnibusproject.com/contact_create

aviess

Amusing how their correction about WW2 pennies got it backward again.

Scott Ryan

Still not in RSS feed?

Hi, folks. I didn't see this in Addenda's RSS feed. Was this an intentional change or did someone miss a step? Thanks for your time.

J. B. Rainsberger

Not showing up with American dollars either. I ended up just downloading it and importing it to Podcast Addict.

Still not working on RSS. Is it because I'm paying in Canadian dollars?

Hershey snobbery explained, from an article in The New Yorker: Chocolate had become a wholly different food—a mass-market global confection—because a way had been found to make it with milk, previously impossible, owing to the fats’ absolute intolerance of anything with water in it. (People had been trying to mix chocolate and milk since cacao beans arrived in Seville; the model was probably coffee.) The trick was in manipulating the boiling point. In 1867, Henri Nestlé, in Vevey, on Lake Geneva, trying to create an infant formula that wouldn’t spoil, put milk in a sealed container, removed the air with a crude pump, and heated it until the water content evaporated. In a vacuum, milk boils at a lower temperature and doesn’t curdle. Nine years later, Daniel Peter, the town’s chocolate manufacturer, fed the formula to a newborn baby and understood an essential implication: a dried milk would not be rejected in cacao. Chocolate now had a populist formulation, its intensity diluted and dulled by sweet fats. It was an indulgence (fat + fat + sugar) and it was cheap (because milk was the principal ingredient), and by the time Peter’s Chocolate won a gold medal at an Amsterdam exhibition in 1883, people couldn’t get enough of it. By 1901, Peter’s Chocolate had a U.S. distributor and an unobstructed horizon to expand to. No American had figured out the boiling trick, although many tried, including Milton Hershey, whose milk kept curdling, until finally, after years of experiments, Hershey settled for what he could get: milk chocolate that was slightly soured but not entirely ruined. (To this day, American milk chocolate makes Europeans gag.)

David Chelsea

Likewise, not coming through for me on RSS.

Dev Kumar

This isn't showing up in the RSS feed :(

Robert Williams