Food and Drink

A Forgotten Data Goldmine: Foreign Commerce and Navigation Reports

Zachary BartschLeave a comment

Economists rely on trade data. The historical Foreign Commerce and Navigation of the United States reports detailed monthly figures on imports, exports, and re-exports. This dataset spans decades, providing a crucial resource for researchers studying price movements, consumption patterns, and the effects of war on global trade.

The U.S. Department of Commerce compiled these reports to track the nation’s commercial activity. The data cover a vast range of commodities, including coffee, sugar, wheat, cotton, wool, and petroleum. Officials recorded trade flows at a granular level, enabling economists to analyze seasonal fluctuations, wartime distortions, and postwar recoveries. Their inclusion of re-export figures allows for precise estimates of domestic consumption. Researchers who ignore re-exports risk overstating demand by treating imports as goods consumed rather than goods in transit.

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¡Hedonic Frijoles! …And Televisions!

Zachary Bartsch1 Comment

You may have seen on your social media recently that the price of TVs has fallen 98% since 2020. That’s certainly what the data from the BLS says. This would seem to imply that a one-thousand dollar TV in the year 2000 would now be priced at $20. While we have seen amazing things in the market for TVs, we’re not seeing $20 TVs.  One take away might be that the data is just wrong. But that data is always wrong. The question is how the data is wrong and whether it’s a problem.

The reason for the disagreement between the data and the price on the shelves is due to something called ‘Hedonic Adjustment’. The idea is that some goods have quality features that change over time, even if the price doesn’t change so much. In the case of TVs, we might see higher resolution, flatter screens, larger screen sizes, smart features, etc. TVs are not a stable set of qualities. They are a bundle of characteristics, and those characteristics have some wiggle room while still satisfying some sensible criteria for being a TV. In theory, every single good is a bundle of services that we value. The reason that the some CPI categories have fallen so much is not only because the price has fallen necessarily. Rather, the amount of services that we get from a TV has increased so that each dollar that we spend can purchase more of those TV features.

Continue reading for the gif.

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The Mythology of Rice and Beans

Zachary Bartsch3 Comments

I’ve written about proteins twice before. Once concerning protein content generally and then another concerning amino acid content of animal proteins. The reason that I stuck to animal proteins initially was because I held a common and false belief: Singular vegetarian foods aren’t complete proteins. The meat-eaters gotchya claim is that meats contain complete proteins. After all, we’ve heard a million times that beans and grains are often eaten together because they form a complete protein. The native North Americans? Corn and beans. Subcontinent Indians? Rice and Lentils or chickpeas. Japan? Rice and soy. Choose your poor or vegetarian population in the world, and they combine beans and grains. We’ve always been told that it’s because the combination constitutes a ‘complete protein’.

But you know what else constitutes a complete protein? Any of those foods all by themselves. What the heck. I haven’t been lied to. But I’ve certainly been misled. Let me briefly tell you my research journey. My recommended daily intake (RDI) are from the World Health Organization and the amino acid data is from the US Department of Agriculture. Prices are harder to pin down in a representative way, but I cite those too.  

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My New Favorite Mass Cookie Recipe: Sally’s Chewy Oatmeal Chocolate Chip

Scott BuchananLeave a comment

For decades, our family favorite holiday cookie recipe has been a hearty ginger cookie containing, among other things, wheat germ. The original recipe author claimed that these cookies “got my family through Alaskan winters”. That’s hard core.

With my family’s help, I made big batches for decades to hand out among colleagues at work. This always included my boss and boss’s boss, and their admins. (Cynics may think what they wish of my motives there.)  Also, we like to hand out small, decorated bags of cookies to all our neighbors for several houses in all directions. We like to try to build community as we can, and this is often the only time we get to exchange words with some neighbors.

However, there are two downsides to that ginger cookie. First, it is very labor-intensive. The final mixing with a stiff dough takes a lot of muscle, and forming the cookies takes an assembly line with multiple steps: with the help of a spoon, form the sticky dough into a ball, then roll the ball in sugar, then place on baking tray, then press a blanched almond (can only find these in specialty vendors these days) into the top of the ball.    Second, this ginger cookie is a bit on the dry side – – I would usually recommend consuming them with coffee or milk as I handed them out.

Two years ago, however, an esteemed family member pointed me to a radically different recipe, for an oatmeal chocolate chip cookie. That seemed kind of decadent compared to my old favorite, but worth a try. It solved the two drawbacks for the ginger cookies. Making it is easy, just scoop into the dough and plop onto the cookie sheet. (I did buy a cookie scoop for this). And there was no need to apologize for dryness. These babies are just plain delicious. So now I make large batches of these cookies to hand out to neighbors at Christmas.

Without further ado, here is a link to the recipe for Chewy Oatmeal Chocolate Chip Cookies, by Sally McKenney of Sally’s Baking Addition. You do have to follow the directions, including the step of creaming the butter (see links in recipe for what “room temperature” means) and sugar, and using old-fashioned (not instant) oatmeal.

Here are some of my tweaks to this recipe:

Make two double batches, in two separate large bowls. Chill in fridge several hours. Set aside several hours to bake them all.

Don’t bother creaming butter alone. Just add sugars to butter and stir in with wood spoon, then beaters. Add flour, using spoon and then beaters. For adding oats, chips, etc., just use spoon.

I backed out some of the chocolate chips, and added chopped walnuts: so, in each double batch I have total 3 c choc chips (e.g. 2.25 c regular chips, ¾ c mini chips), plus 1 c chopped walnuts. It’s worth getting good chocolate chips. Ghirardelli seems to be the best chocolate chip. Guittard also gets raves.

The recipe calls for big cookies (a full, large scoop, about 3 Tbsp), but those may spread too much, and I want more cookies, so I use about ¾ full large scoop.

Bake at 355 F instead of 350 F, to speed it up a bit. (My oven is wimpy, electric). Parchment paper works well to keep cookies from sticking.

Enjoy!

The Price of a Complete [Animal] Protein

Zachary Bartsch2 Comments

I wrote about the protein content of different foods previously. I summarized how much beef versus pea and wheat flour one would need to eat in order to consume the recommended daily intake (RDI) of ‘complete proteins’ – foods that contain all of the essential amino acids that compose protein. These amino acids are called ‘essential’ because, unlike the conditionally essential or non-essential amino acids, your body can’t produce them from other inputs. Here, I want to expand more on complete proteins when eating on a budget.

Step 1: What We Need

To start, there are nine essential amino acids with hard to remember names for non-specialists, so I’ll just use the abbreviations (H, I, L, K, M, F, T, W, V). The presence of all nine essential amino acids is what makes a protein complete. But, having some of each protein is not the same as having enough of each protein. Here, I’ll use the World Health Organization’s (WHO) guidelines for essential amino acid RDI for a 70kg person. See the table below.

Step 2: What We Need to Eat

What foods are considered ‘complete proteins’? There are many, but I will focus on a few animal sources: Eggs, Pork Chops, Ground Beef, Chicken, & Tuna. Non-animal proteins will have to wait for another time. Below are the essential amino acid content per 100 grams expressed as a percent of the RDI for each amino acid. What does that mean? That means, for example, that eating 100 grams of egg provides 85% of the RDI for M, but only 37% of the RDI for H.

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Don’t Let Nominal Prices Fool You (Thanksgiving Edition)

Jeremy Horpedahl1 Comment

When you see prices from the past, especially the distant past, your normal reaction is perhaps one of envy or nostalgia. Take for example the Thanksgiving menu from the Plaza Hotel in New York in 1899. As you browse the menu, note that the prices are in cents, not dollars.

The most expensive items on the menu are only a few dollars, while many items can be had for around 50 cents. But hopefully your nostalgia will soon fade when you recall that wages were probably lower back then.

But how much lower?

According to data from MeasuringWorth.com (an excellent resource affiliated with the Economic History Association), the average wage for production workers in manufacturing was 13 cents per hour in 1899. From this we can immediately see that a dish such as Ribs of Prime Beef (60 cents) would take about 4.5 hours of work for a production worker to purchase.

How can we compare these prices and wages from 1899 to today?

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Protein, Protein Everywhere

Zachary Bartsch8 Comments

If you’ve ever been vegetarian or if you have ever spoken to a vegetarian about their diet, then you have probably heard or asked “How do you get enough protein?”.  While it’s important for health and economic achievement to get adequate protein, not too long after comes the questions about types and sources of protein. This question is relevant for vegetarians and vegans, but also people with meat allergies and people with religious dietary guidelines that prohibit meat always or seasonally. Let’s break it down.

Some omnivores are incredulous that vegetarianism can provide adequate protein or protein quality. But protein itself is relatively easy to get and any judgmental attitudes on both sides are mostly just vibes. Legumes and nuts tend to have a lot of protein. But relative to what?

The World Health Organization recommends that an 80-kilogram (176 lb) adult should get 66.4 grams of protein per day (0.83g per kg). That’s the protein content of about a 9oz of peanuts. Protein is super important and it’s luckily not that hard to get if you eat a variety of foods. Even if you’re trying to consume double the WHO recommended daily intake (RDI), it’s an easy feat.

Below is a table of some popular protein sources. The table includes the grams of protein per 100 grams of food, which makes the protein content a percent. The table also includes the number of grams needed in order to achieve the WHO protein RDI of 66.4 grams. The last column is for our American readers who need the serving to be in ounces.

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Interest Rates & Wining

Zachary BartschLeave a comment

There’s so much to say about interest rates. Many people think about them in the context of whether they should refinance or in terms of their impact on borrowing. But interest rates also matter for production beyond impacting loans for new productive projects. Interest rates aren’t just a topic for debtors.

Interest rates impact all production that takes time. That’s the same as saying that interest rates affect all production – but the impact is easier to see for products that require more time to produce.

There’s this nice model called ‘Portfolio Theory’. Taken literally, it says that everything you own can be evaluated in terms of its liquidity, the time until it will be sold, its expected returns, and the volatility and correlation of those returns. Once you start to look at the world with this model, then it’s much easier to interpret. Buying a car? That’s usually a bad investment. It’s better to tie up a smaller amount of money into that depreciating asset rather than to let a larger sum of money experience dependably negative returns. Of course, this assumes that there are alternative uses for your money and alternative places to invest your resources – hopefully in assets with growing rather than decaying value. People often recommend purchasing used cars rather than new cars. Both new and used cars are bad investments and you can choose to invest a lot or a little.

Producers make a similar calculation. All kinds of things motivate them: love, tradition, excellence…  But everyone responds to incentives. Consider vintners. They might be a farmer of grapes and a manufacturer and seller of wine. They might like to talk about nostalgia, forward notes, a peppery nose, and other finer things. But even they respond to prices and opportunity cost.

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What Makes Rhode Island Special?

James Bailey3 Comments

Other than being the smallest state, of course. In other places I’ve lived, it was more obvious what made them stand out. Boston has the most high-quality universities, including the oldest one (though it is expensive and traffic-ridden). New Orleans has the best food, live music, and festivals (though terrible crime and roads). I’ve lived in Rhode Island since 2020 and I’ve enjoyed how it seems to have no big negatives the way many other places do- it’s been pretty nice all around. But it has been harder to see anything where Rhode Island really stands out.

What should a tourist see or do here that they couldn’t do elsewhere? The Italian food is great, but that’s true of several other cities. You can find Portuguese food here in a way you can’t in most of the US. Probably the Cliff Walk in Newport is our best entry: a 3-mile trail along cliffs where you can see the Atlantic on one side, and Gilded-age mansions on the other.

For those living here, what stands out is the compactness. This makes sense for the smallest state, but it is even more true than you would expect, because even within Rhode Island most people are clustered within the small portion of the state that is within 5 miles of Providence.

Because of this, I almost never feel the need to drive more than 10 miles or 20 minutes; this wasn’t so true any of the other ~dozen places I’ve lived. I can easily walk to the Bay, the Zoo, and my kids’ school; then its a 20 minute drive or less to work, several good hospitals and universities, sailing, several beaches, forest hikes, the state capital, the excellent airport, Amtrak, every good grocery store, leaving the state, et c. Most other places either lack some of those things entirely or involve longer drives to get to them, though probably there’s somewhere else like this I don’t know about.

Or perhaps the best thing about Rhode Island is our people:

What do you think I missed about Rhode Island? Or if you haven’t been here, what do you think is most special about where you live?

When Beer is Safer than Water

James BaileyLeave a comment

I’ve often heard that before modern water treatment, it was safer to drink beer; but I’ve also heard people call this a historical myth. A new paper in the Journal of Development Economics by Francisca Antman and James Flynn comes down strongly on the side of “beer really was safer”:

This paper provides the first quantitative estimates into another well-known water alternative during the Industrial Revolution in England.

Although beer in the present day is regarded as being worse for health than water, several features of both beer and water available during this historical period suggest the opposite was likely to be true. First, brewing beer requires boiling the water, which kills many dangerous pathogens often found in drinking water. As Bamforth (2004) puts it, “the boiling and the hopping were inadvertently water purification techniques”. Second, alcohol itself has antiseptic qualities. Homan (2004) notes that “because the alcohol killed many detrimental microorganisms, it was safer to drink than water” in the ancient near-east.

They use several identification strategies to establish this, for instance when a tax on malt was increased and mortality went up:

But did this mean people were drunk all the time? Probably not:

beer in this period was generally much weaker than it is today, and thus would have been closer to purified water. Accum (1820) found that common beers in late 18th and early 19th century England averaged just 0.75% alcohol by volume, a fraction of the content of the beers of today. Beer in this period was therefore far less harmful to the liver. Taken together, these facts suggest that beer had many of the benefits of purified water with fewer of the health risks associated with beer consumption today.

In fact, people at the time didn’t necessarily know that beer was healthier:

Thus, even though people did not recognize beer as a safer choice, drinking beer would have been an unintentional improvement over water, and thus may have contributed to improvements in human health and economic development over the period we investigate

Though as usual, Adam Smith was ahead of his time. Here’s what he had to say in his 1776 Wealth of Nations, in a chapter on malt taxes:

Spirituous liquors might remain as dear as ever, while at the same time the wholesome and invigorating liquors of beer and ale might be considerably reduced in their price.