The slide deck can be downloaded here. Feel free to adapt & use! Slide #3 is a gif showing spread across countries.

For the full thread on twitter, click below:

 

Public outreach generally works better on twitter, but here is a blog version of some posts there about COVID-19 in the food system. This virus is tearing a huge hole in the fabric of every society on earth, with a sudden, synchronized loss of life and well-being that makes almost everything harder. With fewer people and less resources, we will have to work smarter and better.

First of all, who does what work in the food system, and how can we help? Last year I posted some data on who does what work in U.S. food systems. Prompted by this crisis, I just added links to the best job listings for Tufts Nutrition grads in a new menu to the right of this post.

Then to prompt discussion in our weekly PhD student seminar, I prepared a few slides that should be self-explanatory. Imagine below, or to use in other settings you can download the slides.

The last slide was a summary of my COVID-19 links in the post preceding this one (scroll down to see). There are also links to great things posted by other Friedman faculty such as Patrick Webb’s essay on social bridging, a multi-author piece on social networks in humanitarian crises, and other items collected on the Friedman School’s page of faculty writing about COVID-19.

 

Many organizations have stepped up with amazing resources on COVID-19 impacts and responses around the world. Here’s a set of links I’ve found helpful that might be of use for students, faculty and staff around the Friedman School of Nutrition or in related groups. Categories shown are in rough order of urgency and relevance for us, especially regarding impacts and responses in agriculture and the food system. Please comment or email to me any additions or updates.

1. Boston-area volunteering
— Public health students supporting local public health agencies
— Health science students supporting medical staff at BMC & HMS
— Neighbor-to-neighbor mutual aid compiled by Boston Public Library

2. The basics
— Our indispensable U.S. CDC & Massachusetts Dept of Public Health
— Announcements and info for Tufts University & the Friedman School
–Covid-related nutrition advice from dieticians in the US and UK

3. Data on impacts and responses
–Epidemiological forecasts
– for the U.S. and individual states, from IHME
– for the U.S., UK and Europe, from Imperial College MRC
–Global monitoring from Our World in Data
–Daily situation reports from the WHO
–Africa-specific info from Amref, AfricaCDC, and WHO-Africa

4. Agriculture, food and nutrition
–UN Standing Committee on Nutrition list of resources
–UN system agency responses from FAO, WFP & UNICEF
–Research from the Center for Global Development & IFPRI
–Global impacts on school meals: https://gcnf.org/covid

5. Analyses and writing of special interest (to me)
— IRI on consumers’ response in terms of food purchases
— Eater’s data on impacts for US restaurants
— IEG Vu on food system in Italy (+ useful weekly agribusiness briefing)
— Gro Intelligence ag data analyses: https://app.gro-intelligence.com/signup
— Economists estimating the payoff from social (physical) distancing

6. The great migration to online learning
— AAUP on Coronavirus impacts & response in higher education
— Michael Bruening’s version of I will survive (>2 million views!)

5. A daily general news source that won’t drive you crazy
— Website and newsletters from Axios (“smart brevity”)

 

Economic explanations can be like trying to explain why a joke is funny: it takes a long time, and by the end it’s not funny any more. Our explanations can also be like dissecting a frog: it’s weird, and anyway the frog is dead. You get the picture — we can be a dismal science. The aim of our class potluck is to keep our topic fun and alive, poking at dinner just enough to get a clearer picture of what we want when we choose what to eat.

As you can tell from past blog posts, we have prizes for the dishes that contribute most deliciously to a healthy diet while also being either: (1) least cost, (2) most convenient, (2) most environment-friendly, or (3) most culturally significant. Friedman students love their food, so it’s fun:

Diane took this picture, standing on a chair — I’m lost in the far back left

This year I introduced a surprise new award. I do some actual research on contest design, which teaches us that unanticipated prizes can be especially helpful to recognize and reward things people do for their own reasons. When we introduce new incentives, it’s important not to lose sight of those intrinsic motivations.

The new award this year was for dishes that are most ethical regarding workers in the food system. That’s a top goal for many eaters but it’s so difficult to tell how workers are treated. The prize, a hoodie celebrating the milk with dignity campaign, went to Julia Ryan for honoring the humble but powerful potato on which her Irish ancestors relied.

Before we eat, students explain a bit about what they brought and our faculty judges take careful notes.

A favorite awards category is the most significant, won this year by the poly-cultural Christl Li with a dish she learned from a Ghanaian housemate. And like last year, this year’s potluck featured new recipes — here is the winning entry for a delicious & healthy but also very low-cost item, from our sprouting champion Kelly Cara:

In the end… leftovers!
 

Aging as gracefully as I can… looking back about ten years, here’s a repost of food economics in doggerel:
http://freakonomics.com/2009/06/04/why-are-kiwis-so-cheap
and also a link to my farewell to Purdue grad students when I moved to Tufts:
http://freakonomics.com/2010/06/10/toward-an-ethical-economics-of-food-policy

 

This year, my back-to-school week included a lecture for the University of California’s Network on Child Health, Poverty and Public Policy, which had a 3-day multidisciplinary talkfest for UC researchers to share insights about the many different methods and kinds of data used to study child well-being. The organizers asked me to do a one-hour session on what economists can learn from nutritionists, focusing on global undernutrition and the dietary transition. This seemed like a good opportunity to try flying less, so thank you to Marianne Bitler and Tim Beatty for the invitation, and willingness to experiment with an online talk and Q&A.
Participants were grad students, postdocs and faculty from various fields across the UC system. Marianne and Tim asked me to share whatever I thought would be most helpful, so I talked about three things:
Vocabulary, and some of the many language barriers that make it difficult for economists and nutritionists to learn from each other;
Nutrition, and what’s been discovered about food that could help us understand global undernutrition and the dietary transition to improve health in the U.S. and elsewhere; and
Economics, especially what’s known about agriculture and the food industry to help improve diet quality.

The resulting 59 minutes of presentation and Q&A is below, recorded from the classroom system. Comments welcome, easiest by email, and you can also download the slides here.

EconoNutrition: Using economics and nutrition to address global undernutrition and the dietary transition from William A. Masters on Vimeo.

 

Premixed, fortified infant cereals are eaten in small quantities but play a big role in the world food system. They were first developed in the 1930s at Toronto’s Hospital for Sick Children (as “Pablum“) then spread quickly to near universal use in nutrition assistance programs, evolving from INCAPARINA in the 1960s to SuperCereal+ today. Similar products are sold in almost every food market around the world, with many local versions jockeying for shelf space against multinational brands like Nestle’s Cerelac. Here are some packets sent to me for the study of 108 foods from 22 countries described in a recent New York Times story.

In my office I’ve kept the packaging from over 200 samples collected in dozens of countries, for the publications described on my research page. Photos are helpful to show their diverse package types, reflecting the different ways that premixed cereals can be made and marketed. What they have in common is being premixed and usually precooked, providing a starchy staple like wheat, rice or maize fortified with soybeans and often other ingredients such as powdered milk. To see how these foods are made and marketed, I’ve also done a lot of infant food tourism to see these products in action, including pics of how they’re made and packaged in Ghana, from me in 2010 and an undergraduate project in 2019.

We also have many photos of how premixed cereals appear on retail shelves in Colombia (2017) & Ghana (2018), and from a student in Thailand (2018), as illustrated by these two examples:

The genius idea behind infant cereals is that premixing and precooking allows the dry flour to be stored and quickly boiled up in small portions, making a semi-soft porridge that can be fed to infants as one of their first solid foods after 6 months of age. That porridge helps caregivers complement continued breastfeeding with additional protein, lipids and micronutrients needed for rapid growth, while also introducing mashed or chopped versions of family foods until the child can chew and digest sufficient quantities of the family diet after about 2 years of age. Simple versions of these cereals can be made inexpensively by local millers, and they can be very nutritious — but often aren’t, because there are not yet any international standards that could be use to ensure uniform ingredient ratios and predictable contents.

The tragedy of premixed cereals is that users cannot see, smell or taste their nutrient composition. Caregivers know this, so the market for premixed cereals runs on trust that producers will maintain high standards and never cut back on their most expensive ingredients. The need for trust helps explain why heavily advertised multinational brands succeed despite competition from local millers, why local firms often choose to signal their quality by charging prices far above their cost of production, and why creating and enforcing international standards for nutrient composition and marketing would help caregivers access local versions at low costs.

Last and least, about sharing photo albums: All of this had been more easily accessible on the sadly defunct G+ platform:

 

People occasionally send me questions about food. Once before, I posted my responses on this blog — that was about sustainability. This time, the questions were mostly about veganism, and I think you’ll agree that they’re worth answering. I hope I’ve done them justice.

What book about nutrition do you frequently recommend to friends?

My Year of Meats, by Ruth Ozeki. Long ago, a copy was given to me by the great Jerry Shively. It’s not actually about nutrition but it’s fun and insightful about food.  If people really want to learn about nutrition science, check out a standard textbook like Wardlaw’s Contemporary Nutrition. It’s surprisingly readable.

How much does diet really affect mood and psychological well-being?

A lot.  In my experience, mood and metabolism are closely related, but I’m no psychologist — at Tufts our expert on this is Robin Kanarek.

Is the vegan diet equally good for everyone? (Why or why not?)

No. I see no reason why everyone “should” be vegan. But many people often eat too much red and processed meat, relative to what most nutritionists consider a healthy diet.  The most recent instance of this argument is the EAT-Lancet report led by Walter Willett, who is the world champion of this view. Another reason to limit animal foods is that livestock are often treated terribly, and also cause environmental harm (eg the methane burps of cows and other ruminants, and the land used to grow feed which would otherwise be used in other ways), as well as antibiotic resistance (in settings where antibiotics for livestock are overused).   But none of those harms provide a persuasive call for zero animal foods, or even near-zero. Ultimately it’s pretty clear that the evidence favors a reducitarian or flexitarian approach, in which choices depends on local circumstances at each place and time.

In my view, zero is the right number mainly for people who want bright lines and absolute rules. Often that rigidity is a temporary — a first step towards a balanced approach.  A diet with some red meat, poultry or pork, milk and eggs can easily be helpful.  These food groups are needed for human health especially in utero and infancy for maternal and child health, and useful in agriculture for crop-livestock interactions.  Even animal welfare does not call for zero farmed animals, since that argument would rely on an ethical argument that places any suffering above the value of coming to life in the first place. 

On this and other topics, the biggest challenge I see is how to improve our own diets while helping others get more of what they want and need.  It’s not helpful to focus only on improving the diets of relatively privileged people, without doing what we can to bring better diets into reach for everyone else.  

What are the top dangers of veganism, and how would you recommend avoiding them? (More generally, things that keep people from leading a healthy, balanced, and sustainable diet.)

As far as I can tell, the main danger associated with veganism is sanctimony — real or perceived.  Whenever one groups casts itself as enlightened, others will push back and proponents risk getting stuck in an echo chamber.  Some people are very skilled at pursuing their own ideals without losing contact with others, like the brilliant journalist Ezra Klein in his memorable interview with Melanie Joy.

Three big meals or seven small meals? (A lot of people are confused about the question of snacking.)

I don’t know about meal size as such, but intermittent fasting seems like one of the most exciting new frontiers in nutrition.  Allowing for more complete digestion of everything one has eaten, especially overnight, could be a good idea for many reasons.  I’m not sure the term “fasting” is the right word, however — I’d rather just call it concentrated mealtimes, choosing times when one can plan ahead for mindful eating. 

What purchase of $50 or less has improved your ability to lead a healthy diet the most? (e.g. soymilk maker, fitness tracker, etc.)

A bathroom scale, around $20.  It’s an amazing technology, but challenging to ignore fluctuations and use it only to see trends.

If I were an entrepreneur I’d make one whose screen shows each day only as a dot relative to your moving average, and glows to say thanks when you step on it every day at about the same time. Like a wifi scale, but simpler and cheaper.

What are the two foods you’d recommend to stop eating or drastically cut out?

I wouldn’t. First because I’m not a dietitian, but also because I know they don’t shout against any one or two foods. They focus on the whole diet, because when we deliberately cut out something, we often compensate in other ways.

Ingredients are another matter — one priority for global health is to spread the ban on trans fats to developing countries like India.

What is worst advice you hear people give in the nutrition community routinely?

I’ll pass — there’s too much noise, and no need to single out anything in particular.

What’s the top “superfood” or supplement that you recommend everyone should incorporate into their diet? (Does not have to be an exotic superfood.)

There’s nothing I would recommend to everyone.  I happen to love peanut butter, but maybe that’s because it was a favorite after-school snack when I was little, and also a popular luxury among villagers in rural Zimbabwe where I lived after college. In general, I like buying things like peanuts that are often grown by poorer farmers, since those crops usually employ a lot of workers and don’t require too much energy or water.

Low-fat vs. low-carb diet for weight loss? (Is one inherently better? Does it matter?)

Definely pass — weight loss advice is for dietitians and other health professionals, not economists.

What is detoxification and how do you feel about the need for it? (Including intermittent fasting.)

Again I’m no expert on anything biochemical, but I have seen some evidence suggesting that autophagy, triggered by periods of not eating, can be helpful.  What I don’t understand is why call that detoxification — why not just call it healthy metabolism?

Breakfast or no breakfast?

Presumably that depends on the rest of one’s daily schedule and family circumstances.  I’m lucky and can choose my mealtimes, but many people don’t have that luxury.

In the past few years, what new attitude or belief has most shaped your understanding of healthy nutrition and lifestyle?

So many changes: towards lower carbs and more whole grains, towards healthier fats, concentrated meal times, exercise to avoid back pain, etc., but maybe those changes just trace my own aging!

What do you do when you’re craving junk food? (It can be when you’re traveling, at a party, etc., if you normally don’t crave it.)

I eat some and then stop.  One of the most useful ideas in all of economics is diminishing returns: the first few spoonfuls are the best-tasting, and eventually one reaches the point where harms outweigh benefits.  Economics is all about such U-shaped functions, about learning when to slow and stop. Studying the economics of food markets also helps me resist food marketing.  A lot of what we find delicious is the power of suggestion.

A little bit about you – how would you describe your work on food?

I’m an economist in a nutrition school.  That means I use nutrition science to inform my own and others’ understanding of individual behavior and societal outcomes — an example of this work is a literature review I just did called “Beyond calories: The new economics of nutrition

 

Our 7th annual econ-of-food class potluck, new and improved: now with an original student recipe!

If the blog post below is too long, don’t read: jump to a small photo album,
or shorter posts from previous years.

We have these dinners just after the class discusses food choice and least-cost diets, meaning the combination of foods that would meet all nutrient needs at the lowest possible expense. For our weekly exercise, students attempt that calculation given current prices in Boston, and compare the result to what very poor people eat in Ethiopia. You can try the exercise yourself using this spreadsheet preloaded with real data, leading to surprising insight about the link between food choice and nutrient needs.

Actual food choices are not least-cost diets: people choose foods for other reasons, and often do not actually meet all nutrient needs. In class we look at global diets using the wonderful Peter Menzel and Faith D’Aluisio “hungry planet” photos, from which one big surprise is how food choices in poorer places get closer to the least-cost source of essential nutrients, as in the corn, beans, oil and fruit diet eaten by refugees in Chad. Most of us eat more of some nutrients than we need, which is good because — as our spreadsheet exercise reveals — we cannot do the math in our heads.

One insight from our least-cost diet exercise is that, even using a spreadsheet preloaded with items from a well-stocked grocery store and precise measures of food composition, hitting nutrient recommendations exactly requires the use of math programming algorithms that were developed during and after WWII by Stigler and Dantzig. Those formulas are still today being used to improve livestock feed, and to inform nutrition assistance for poor people by the USDA, USAID, WFP and others. Most of the time we have to guess at what’s in our food, and choose items that meet our various goals as best we can. The potluck is a chance to celebrate the diverse objectives we actually pursue when choosing what to eat.

To make the potluck fun as well as tasty and nutritious, we invite students to bring dishes that contribute to an overall healthy diet while also pursuing any one of four common aims: (1) convenience, (2) cultural significance, (3) least environmental harm as well as (4) least financial cost. Each student explained their dish, and my esteemed colleagues Nicole Blackstone, Sean Cash, Parke Wilde and Norbert Wilson declared the winners in each category.

As promised, a recipe: Meghan O’Hearn outdid even Google’s chef Anthony Marco with her Savory Pie a la Stigler:

Stigler’s original estimate of a least-cost diet in 1939 contained only enriched wheat flour, evaporated milk, cabbage, spinach and navy beans.  Using Excel to compute the exact least-cost diet in Boston now yields a roughly similar list, including a starring role for depression-era canned spinach, and our latest research from the CANDASA project finds the same kind of items in least cost diets around the world.

Here is Meghan’s recipe — revealing how a little butter, some eggs, garlic, olive oil and spices are enough to turn Stigler’s original mush into a fine quiche:

Stigler’s Savory Pie: yields one 9-inch pie

CRUST (you can use an alternate crust recipe if you prefer)
1 cup wheat flour (plus more for rolling)
1/2 tsp salt
1/3 cup shortening
4 tbsp water

FILLING (adapted from: https://www.marthastewart.com/1162977/navy-bean-pie)
1 12-ounce can evaporated milk
1 can navy beans, rinsed and drained
4 tbsp. (half stick) unsalted butter
2 tbsp. wheat flour
4 eggs
100 g spinach (~half a bag of fresh baby spinach)
50 g shredded cabbage
4 cloves of garlic, minced
1/2 white onion
1 sprig of fresh rosemary, minced
1 tsp thyme
salt, pepper to taste
1/2 tbsp olive oil or any cooking oil

INSTRUCTIONS:

PART I: Pie Crust
1. Preheat oven to 400 F.
2. Mix flour and salt in a large bowl. Cut in shortening with a pastry blender until mixture is completely blended and appears crumbly.
3. Mix in water, 1 tablespoon at a time, by lightly tossing with a fork. Add only enough water to form mixture into a ball. The dough will be sticky and tough if to much water is added, and it will crack and tear when rolled if too little is added.
4. Roll out dough into circle 1 inch larger than the inverted pie plate.
5. Fold circle of dough in half, and gently lift. Place into pie plate and unfold. Either prick the entire surface of dough with a fork, or weight the bottom of the crust with pie weights while baking. Pie weights can be uncooked rice, dried beans, small clean pebbles, or small balls sold as pie weights.
6. Bake for 10 min at 400 F, and then remove weights and continue to bake for another 6-8 minutes until the crust starts to get some color. Remove from oven.

PART II: Pie filling and bake
1. Saute onion and garlic in cooking oil on medium heat. Once translucent, add shredded cabbage. Cook down cabbage until wilted and add in spinach, rosemary, thyme, and salt and pepper to taste. Cook until spinach is also wilted– about 4-5 minutes.
2. In a blender, combine drained/rinsed navy beans, evaporated milk, butter, flour, eggs and salt and pepper to taste. Blend on medium-to-high until smooth.
3. Add sauteed vegetables to the the blender ingredients. Blend on low for 20-30 seconds, or until well combined. You can also do this part outside of the blender.
4. Pour filling into the pre-baked pie crust (see above). I ended up with about 1 cup too much filling so I saved that to bake in the future (without a crust perhaps!!). I also poured off some of the liquid (I think in hindsight may be better to use less evaporated milk?)
5. Bake in the oven at 350 F for about 60 minutes or until the filling has firmed and started to brown slightly on top.
6. Let rest for at least 15 minutes before serving.
7. Enjoy your Stigler pie masterpiece!

 

Long post alert!

The short answer to the title question is:  Yes, some of the time.

The long story starts with the opening phrase of the first modern textbook on principles of economics. That line, from Alfred Marshall in 1890, defines economics as the study of people’s “actions in the ordinary business of life”.  More than a century later, we’re still drawing some of the same diagrams from that book, applying a few basic principles to explain, predict and evaluate people’s choices.

Economists study ordinary life using well-established methods, but many students find those methods to be profoundly weird.  For example, economists take it for granted that people have at least some stable preferences, from which we can interpret their level of well-being.  Are students willing to go there, based on their prior beliefs before the first day of class?

This year I am testing the use of instant polling, and thought I’d try a warmup exercise before the first class to get at the wide variety of perspectives that students bring — starting with the most basic question of whether our choices are even predictable enough to explain.

To reveal students’ baseline beliefs about decision-making, I created a survey asking them what fraction of last year’s choices we “regret and would do differently” if we “had the same options and circumstances as last year”.

This question reveals the degree to which people think our actions can be predicted at all from year to year, based on data we might collect about past choices and their circumstances.  I wanted to compare food choice to other decisions, and to compare levels of regret about meals at home versus food choices in restaurants.  (More about that later.)

If peoples’ choices are predictable, they might also be ‘rational’. To the extent that we are predictably irrational, we can learn from our mistakes and not make them again.  And we might also be entirely predictable but lacking free will.  Economics traditionally focuses on ‘rational’ choices that we don’t regret and wouldn’t change, adding insights from psychology in the vast field of  behavioral economics, and collaborating with people from other fields to explain all kinds of behavior like we do in the economics of nutrition.

Much of life — including dietary intake — may be entirely random, or entirely deterministic.  Economists are interested in those actions which are actually choices, because those actions might reveal stable preferences.  Only when preferences are stable can we explain and predict choices, and allow outcomes to be ranked in terms of how far people get towards the outcomes they consistently prefer.

The kinds of choices I wanted to include in my survey, in addition to food choice, concern other decisions we make frequently with varying degrees of regret and changing our minds.  My highest priority was to include a question about gifts to others, to be sure that students don’t confuse being ‘rational’ with being selfish.  (Econ 101 models often avoid the topic of generosity, but that’s just because the math is tricky.)  I also wanted to include once-only experiences, like movies and live shows that we don’t know much about until it’s too late to change, and also alcohol since it’s entire purpose is to blur things.  The final list, in alphabetical order, was choices about alcohol, clothing, food at home, food in restaurants, gifts, and travel.

The survey was designed in part to reveal whether students thought differently about their own choices than about the choices made by other people.  Perhaps there would be a kind of self-confidence bias, by which students believe their own decisions to be more predictable than other peoples’ choices. A belief in “rationality for me but not for thee” would myopic but understandable:  since we know more about our own circumstances than those of other peoples, it’s hard to see why others behave as they do.  Anyhow I was too rushed to register my analysis plan with AsPredicted and in any case I want to be clear that this poll was not human subjects research — it was done purely for teaching purposes in this class, and its sample size is too small to be generalized.

To keep the survey short and avoid any kind of priming, confirmation bias or social desirability bias, I randomly assigned students to one of two nearly identical surveys.  One asked “for each category below, thinking about your own actions, please guess what fraction of recent choices you regret and would do differently. “, and the other asked the same question but “thinking about other people like you“.  I made it a series of 7 multiple-choice questions, asking if they expected themselves or others to “make all the same choices again“, “change less than one percent (<1%)”, “change less than five percent (<5%)”, “change less than half (<50%)”, or “change most (>50%)” of their own choices.  I had to gather responses to make charts before class, by which time there had been about 85% response rate with 21-22 responses in each arm.  You can see the whole questionnaire and all responses here.

To summarize results, I’ll focus on the extremes:  those who said choices are almost entirely predictable, meaning that they’d change less than 1% or make all the same choices again, versus those that would mostly change (>50%).  Among the students who were asked about their own choices, about a third felt that their food choices are almost entirely predictable, and about a tenth said they would change most of their food choices.  Percentages were the same for food at home and in restaurants, which was contrary to my expectations:  personally, I almost never regret what I eat at home, but do so fairly often when eating at restaurants.  Maybe students eat in restaurants a lot more routinely than I do, so they know what they’re getting.

Respondents expected others’ choices to be less consistently predictable than their own, although responses for movies and shows were similar, and the big exception was alcohol:  more respondents thought that they would learn and change their own drinking choices than that others would learn and change.  That’s a particularly good example of self-confidence, although maybe just a January effect.

We’ll discuss these results in class tomorrow, and learn more throughout the semester.  For now, some takeaways:

(a) Many students think their own choices are likely to change and therefore hard to predict, and an even larger number believe that other peoples’ choices will change, even if their options and circumstances stay the same. Both are probably correct, although I’ll do my best to teach techniques that explain and predict a larger fraction of peoples’ choices.

(b) Food choices are in the same ballpark as other things.  Food is not unique in being subject to random (or seemingly random) whims and fads that change without explanation.

(c) I was very surprised by similarity in responses about food at home and in restaurants, for the reasons mentioned above, and also surprised by respondents’ confidence in their choices about money given to others.  Personally, I second-guess my own charitable donations all the time:  I’m very confident about the effectiveness of some donations, while others are just a guess which I change from year to year.  This is a good example of the final takeaway:

(d) There is a lot of heterogeneity here, with very different answers from different respondents.  In food choice, for example, a third would repeat almost all their choices while a tenth would change most of them.  That’s why business schools teach marketing, so companies can spot their loyal customers and also identify people who might switch.  I hope my economics class works kind of like that, serving all kinds of students in different ways.

(e) For teaching, I’m still experimenting with PollEverywhere but so far it works as advertised and is super fun.  I’ve long done instant polls by asking students for hidden hand signals in front of their chest, but then choices are limited to a thumbs-up, stop or number of fingers, and only I can see their answers.  Also difficult for me to count answers quickly.  Asking students to respond on their touchscreens is much better and has led me to relax my previously draconian no-devices policy (but only on phones – still no laptops, so notetaking is only on paper).  And randomization of polls to compare responses, as in this pre-class survey, seems very promising.  If you’re interested, send me email or respond on twitter: