-
Robots

Robotnik means ‘worker’ in Polish and robotník means ‘worker’ in Czech/Slovak. The issue of robots forces us to think about human labor, because human labor is becoming less necessary thanks to machines. We need to support the work of machines so that humans can survive without doing this work. If machines replace human labor, these humans…
-
The diesel engine

Diesel engines are more efficient, more reliable, easier to repair, and more polyvalent than gasoline engines. Diesel engines produce combustion particles, but their ecological footprint can be reduced through the use of filters and additives. Like all combustion engines, they pollute, but they are the most efficient — meaning they use less fuel and emit…
-
Billionaires are often squeezed by autocrats

Billionaires who support autocrats have no guarantee that the autocrat will grant them benefits once elected. Having an autocrat’s ear does not necessarily last. It is quite common to see autocrats discard their supporters. “He who can destroy a thing has the real control of it.” Dune, Frank Herbert. This means that when you bring…
-
Teleworking

Teleworking and flexible working hours have many advantages and are easy to implement. The legal framework is already in place, teleworking has been experimented during COVID, and many office tasks are now digitized and can therefore be performed remotely. This improves citizens’ lives without the need for politicians, voting, or conflict. With more teleworking, the…
-
Yogurt cake

The higher the quality of the ingredients, the better the recipe will taste and the healthier it will be. It’s best to choose your ingredients carefully: from your garden, an AMAP, the market, a local producer, a permaculture farm, etc.—preferably organic, without pesticides or fertilizers. Avoid industrial products or those from countries that lack proper…
-
Beef bourguignon

Beef bourguignon is an inexpensive and delicious dish. It uses the cheapest cuts of beef and bones. They’re full of collagen. Collagen proteins tend to stick together. When collagen is heated at low temperature for a long time, the collagen proteins no longer stick together, and the meat is no longer tough, but tender. The…



