mtths

• mtths 17 Feb 2026 19:20 UTC

  1 point

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  in reply to: mtths’s comment on: Where should we hold EAGxUK 2026 (Septem­ber)? Re­spond by 20 Feb

  I also expect that people voting for Oxford and Cambridge will be more likely to apply and get accepted to EAG London. So they may benefit less from an EAGx than others.

• mtths 17 Feb 2026 19:15 UTC

  3 points

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  on: Where should we hold EAGxUK 2026 (Septem­ber)? Re­spond by 20 Feb

  I am strongly in favour of Manchester for a conference. Oxford and Cambridge are quite annoying to get to from almost anywhere except London. People who haven’t been before might not realise this.

  I also worry that this form will mostly reach people in the south of England, since they will be more likely to be signed up to the EA UK newsletter as it has historically mainly catered to London.

  I will try to circulate this form with groups and individuals in the North of England, Wales, and Scotland before the deadline.

  Also, Oxford and Cambridge are likely going to be more expensive than Manchester, where we could maybe even get a free venue.

July EA Sheffield meetup

June EA Sheffield meetup

May EA Sheffield meetup

April EA Sheffield meetup

March EA Sheffield meetup

Fe­bru­ary EA Sheffield meetup

Jan­uary EA Sheffield meetup

Tech x FAW #1 En­vi­ron­men­tal mon­i­tor­ing for aquaculture

High Im­pact Eng­ineers Vir­tual Kick-Off

High Im­pact Eng­ineers Re-Launch Party

• mtths 12 Nov 2025 17:13 UTC

  12 points

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  in reply to: Dave Banerjee 🔸’s comment on: The Protein Problem

  Yes, this table does not include data on this. I don’t have columns for values related to that. It’s a lot of work to track these numbers down and for many foods they are just not available.

  When people online talk about the “bioavailability” of protein sources, they seem to mean one (or both) of two things:

  One is the digestibility. So how much of the amino acids end up absorbed your body. That number is ~90%+ for most soy products (that I have found numbers for) as well as vital wheat gluten.

  The other thing that people talk about is the amino acid profile. As one would expect, an animal muscle has the amino acids that one needs to build animal muscle, in about the right relative amounts.

  Soy also has all essential amino acids, the profile is just a bit different. But none is particularly low or missing.

  Vital wheat gluten is low in lysine. So I wouldn’t recommend relying only on seitan for protein. But if there is a bit of soy or some beans in your diet, I wouldn’t worry about it. (It’s also easy and cheap to supplement but that’s probably usually not necessary.)

  Protein quality scores like PDCAAS and DIAAS try to account for both. That’s why, on its own, vital wheat gluten ends up with a poor score. But soy products tend to still score highly.

  Basically, I am not worried about it and have personally been building muscle without problem on a vegan diet with lots of soy and some seitan. But you are right that accounting for this would probably change the table ordering a little.

• mtths 10 Nov 2025 20:58 UTC

  3 points

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  in reply to: Catherine Low🔸’s comment on: The Protein Problem

  Thank you! My base recipe is just:

  • mix vital wheat gluten with some nutritional yeast (if I have any) and a bit of soy sauce

  • add water until it comes together in a dough that I can fold in on itself until there are no more crumbs/​flour

  • rest for 15 min

  • rip out (table tennis ball sized) pieces, pull them long, knot them

  • boil the knots in vegetable broth (maybe 10-15 min)

  • then cut into slices

  I make these in bulk and find that the slices freeze well. I find that they work best in curries (Thai and Indian style) and chillies (especially if you cook them in a pressure cooker with all the beans and spices).

  I also just snack on them on their own, but that’s maybe an acquired taste, like raw tofu or tempeh. (I also sometimes make my own tempeh. It’s quite fun! Making tofu turned out to have a really low yield, so I stopped doing that.)

  These will turn out quite chewy. Some people don’t love that. To make them less dense, I have in the past added baking powder which makes them puff up when boiling—you’ll need a big pot for that!

  Currently working on seitan sausage recipes, but not happy with any of those yet. If anyone has recommendations, please let me know!

• mtths 9 Nov 2025 23:12 UTC

  18 points

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  on: Lack of Diver­sity Within EA

  [Edit: This post had negative karma when I made this comment]

  I’m sorry that your first post on the forum is getting a bit of a negative reaction. It’s great to have you here and I hope this isn’t super off-putting!

  If you are interested in some actual numbers on demographics, check out the EA Survey posts, like this one from 2024.

  My thoughts on your questions:

  I am curious on the communities thoughts on this lack of diversity.

  I personally don’t mind much. Almost any community will have demographic weirdness of some kind, and I don’t inherently value diversity. I know others find it concerning, but I am not aware on survey data on this. You can definitely find quite a bit of writing on this topic if you search the forum.

  if there are any initiatives being taken to improve diversity within the EA community

  I am unsure what you mean by “improve”. But most EAG events I have been to have meet-ups for various demographic groups. I have never attended these (despite “qualifying” for a few). But I know others really like organising and attending these. The most recent EAG London had meet-ups for the following: neurodiversity, people of colour, Christians, women and NB people, people from low and middle income countries, Jews, socioeconomic diversity, LGBTQ+.

  (You may be getting downvoted for the line “This demographic has historically been disconnected from social impact”. Perhaps consider elaborating why you think that.)

• mtths 6 Nov 2025 22:08 UTC

  9 points

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  in reply to: mtths’s comment on: The Protein Problem

  Here are the top picks sorted by protein per kcal and price (based on Feb 2024 prices).

  This is why I make my own seitan.

  

• mtths 6 Nov 2025 22:01 UTC

  1 point

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  in reply to: mtths’s comment on: The Protein Problem

  sadly, KoRo no longer delivers to the UK

• mtths 6 Nov 2025 21:59 UTC

  19 points

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  on: The Protein Problem

  For (potential) vegans that are depressed at the sight of the protein/​kcal table. Here’s a screenshot of a similar table I put together last year (for myself—UK based). I like sharing this with gym bros that scoff at veganism for lean protein reasons.

  Beware that it has a small number of duplicates as I was also tracking prices from different suppliers to compare.

  Most of the things on this list have one or two ingredients if that’s something you care about.
  

  

• mtths 28 Oct 2025 7:47 UTC

  1 point

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  in reply to: ethai’s comment on: High Im­pact Eng­ineers is back

  Thanks for the feedback! Maybe I overestimate how common GitHub use is.

  Having said that, GitHub Discussions as a forum space requires no knowledge of git or coding. I think the interface is even simpler than the EA forum.

  Contributing to the website is definitely going to be more accessible to people with some software experience. Although I am totally willing to onboard people with no prior experience if they’re excited to learn!

  I’ll look into making the contribution guidelines on the website sound more welcoming.

• mtths 27 Oct 2025 22:03 UTC

  1 point

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  in reply to: Peter Drotos 🔸’s comment on: High Im­pact Eng­ineers is back

  I’m open to collab suggestions! Did you have a particular idea in mind?