On his blog, Linux Foundation Director of IT Infrastructure Security Konstantin Ryabitsev has some advice for laptop security when traveling overseas. Some attendees of LinuxCon China in Beijing June 19-20 have asked for his thoughts, so he put together the post, which is good advice, if perhaps overly paranoid for some, no matter what country you might be visiting. "China is not signatory to the "Personal Use Exemption" when it comes to encrypted devices, so bringing a laptop with encrypted hard drive with you is not technically legal. If the border officer does not like you for some reason and has grounds to suspect you are not being truthful about your stated reasons for entering China, you may be asked to decrypt your devices for a search. Failure to do so may result in unpleasantness, and you may be detained or fined merely on the grounds of having an encrypted device when entering the country. (As opposed to, for example, entering a country that is signatory to the personal use exemption, where just having an encrypted device is not grounds for any action. That said, it is never in your interest to make the border officer not like you for some reason. Until you are admitted to the country as a legal alien, the Geneva Convention and the Universal Declaration of Human Rights are pretty much the only legal frameworks protecting you as a person against foreign government action.)
It is important to point out that you are extremely unlikely to be penalized for bringing in an encrypted laptop with you to China, as any kind of widespread zealous application of such practice would quickly shut down any business travel to China -- and this is definitely not in the government's interest."
Green Leafy Veggies, Beans, and top items on this articles list are great deals
Avoid Fast Food, Restaurants, Canned, Frozen, Processed/boxed foods.
Best Values- The Math
There are two types of data presented. Nutrition Per Dollar and Nutrition Ratio Total(Sum).
A straight addition of nutrients would yield an unimportant number due to a wildly high amount of Vitamin A in carrots.
The solution was to remove the dimensions of each to find a Nutrient Ratio:
(Ingredient’s Nutrient mg/dollar) / Max Nutrient mg/dollar
This creates a scale from 0 to 1, where 1 is the best value for that Nutrient/$. By removing the dimensions, we can now add these up. If we decided we wanted to weight one nutrient over others, we could use multiplication.
The numbers below are an addition of 37 micronutrients I considered beneficial.
On Data Collection- I nearly always picked the lowest cost option, and obtained nutrition data from here.
Lowest Cost Nutrition
Understanding and implementing top 50 ranked foods is valuable.
Nutrition Ratio Total = Sum of 37 (Nutrient/$ / Highest Nutrient/$). The original Nutrient/$ can be found below.
The Nutrition Ratio Total is good for understanding scale of value. IE: Oranges(1.57) are 3x more Nutritious Per Dollar than Lemons(0.51).
If you havent eaten a specific vegetable before, I’d toss the veggie into something you already enjoy. We started adding Spinach or Kale to our friend rice. After 10 minutes of cooking, it still tastes like my favorite fried rice in the world, but it has Kale.
Frozen food doesnt show up until #19, where Frozen Carrots are 2x more expensive than Fresh Carrots. The lesson here is to reduce/eliminate canned and frozen food. Fresh/Raw foods are typically cheaper.
One more cost saving tip- Replace a $1.69 Red Pepper with Carrots. Just as sweet.
Flour + Cereal- Apparently low fiber and enriched with vitamins help you score pretty well. Monster took a note from them. We sometimes use flour to thicken our soups/stews, but that’s about it.
Bio/Med/Health people- I’d like to learn more about this data and implications of it. Please contact me.
How To Eat For 1,000$/year
A half decade of studying this topic and having to cook for my ‘used to be picky’ wife, here is my ultimate guide to eating the most nutritious, healthy, low cost food ever. We aim to eat around 700 Calories Per Dollar and my ‘used to be picky’ wife now prefers our menu over restaurants.
Foods to remember
Protein– Beans, Lentils, Chicken, Eggs, Milk, and potentially discounted meats(turkey,pork/ground beef). Veggies– Leafy greens, Carrots, and in-season veggies Carbs– Pick Bread, Rice, Noodles- Don’t buy premade boxed rice/noodles. Spices– Reward yourself. By eating at home you can borderline go wild on spices, sauces, etc… I’ll stay within ~1$ on things like, cream of chicken, a variety of spices, dressing, BBQ sauces, etc…
Make The Food Taste Good
80% of the taste is Easy
Salt, Lemon/Lime/Vinegar, Sugar, Butter/Oil/Fats, and umami taste good.
Add each slowly and taste like you would testing saltiness.
The challenging 20%
Play around with texture, how you cook each type of food. Mess around with timing when you add spices/sauces.
My preferred texture, usually uses this method to cooking anything- Cook chicken on medium-high ~4 minutes, flip, 4 minutes, (optional deglaze), throw in veggies, cook everything for ~8 minutes. Serve on top of the carb. Change around timing when you add spices and sauces, the order will slightly change the finished product.
Everything tastes good. There are almost 0 foul flavors. Just make sure you Salt, Add an Acid, Add sweetness, Fats, and Umami (the 5 things up top).
I go to the lowest cost store in my area with a printed out grocery list of what we are eating for the week(we cycle through 28 recipes).
Writing the list was a solid 1 hour job to type everything out and plan it. We even sorted by isle. However after 5 years of using it, grocery shopping takes less than 15 minutes including checkout.
Pick fresh veggies, chicken, eggs, milk. Our list is more specific but we often will grab low cost, in-season foods. When in doubt- You are still saving money not eating out, and all food will taste good.
Buy fresh instead of canned, frozen. Avoid processed rice/noodles.
Go on Google
type in a protein a veggie and a carb, IE:
Chicken Rice Peas
There will be a recipe for it. And since all food tastes good, it probably will too.
Avoid Fast Food, Restaurants, Boxed Food, Canned Food, Frozen Food, Processed Food. (sorry, I just really want to save you money.)
Even Clif Bars on sale for 1$ off were less than 20g Protein Per Dollar.
How much did McDonald’s pay The Telegraph to write the article “McDouble is ‘cheapest and most nutritious food in human history'” ?
You were told Prepared Foods are cheaper than fresh food.
Nice move Marketing Companies. You got away with it for, ~20 years?
After years of studying cost effective eating- Healthy, fresh foods are almost always cheaper than anything a company prepares and re-sells.
We understand the convenience factor of having food prepared for us. That has value.
However, Marketing Companies pushed the idea their foods are low cost. I thought I was saving money by eating canned veggies.
We finally have data that can shut those rumors down.
This project took months, planning the project, getting reliable data formatted well, and 2 weekends at the grocery store buying literally every veggie and fruit, excel fun, and trying to wrap my head around explaining 40+ data sets.
Next up- I am bumping up to weekly articles. Fluids Per Dollar, Caffeine Per Second, Should You Shop For Gas, Dog Food Per Dollar, an update to Paper Products Per Dollar, Best College Degrees, Caffeine Per Second, Caffeine Per Second, and more.
I’ve really enjoyed studying time and will focus on a major Protein Per Second article. Protein is weird since it often needs to be prepared. There are obvious things like Whey protein that would top the list, but I think it would be fascinating to compare cooking eggs and McDonalds.
And… Don’t worry, I’ve already started thinking about the linear algebra to calculate The Most Efficient Meal and Efficient Daily Diet.
I need to know people want Efficiency, Show your support by sharing this article. Be the person to save your friends $10,000s. I need to know if I should keep going. Please Share.
Let’s say you don’t care about the environment at all. All you care about is money. Why? Well, perhaps you’re testing the theory that money can’t buy you happiness—and you demand first-hand proof. Maybe you have a psychological disorder—greed may be just that. Or possibly you look forward to living in the most unequal society that has ever existed on the planet so you’ll have more material for the dystopian masterpiece you’re writing—and you figure you may as well be at the top while you’re at it, although you won’t make your money writing and the few people who will still be able to afford to buy your book won’t read it. Also, sorry about the libraries closing…
If for no other reason, reduce your waste to save cold hard cash. Don’t do it for the oceans. Don’t do it to conserve resources so others may have a share of them. Don’t do it for the next generation. Be completely selfish about it. Your motives are your own business. Do whatever it takes to get on board. I have argued—rather effectively I believe—that reducing your waste can improve your sex life.
1. Buy less stuff
The waste-reducing reason: This is pretty self-explanatory. If you want to reduce your waste, buy less stuff. You’ll have fewer things to deal with when they break/wear out/you no longer find them useful.
Since I write a food blog, let’s look at kitchen gadgets for example. They can tempt us foodie types. But gadgets take up precious cupboard or counter space. And eventually the flimsy ones break. I know I push pressure cookers on here regularly (they will change your life) but if you think you will never use one, don’t buy one. That goes for other wants. You might have a solution for that want-soon-turned-need right under your nose. For at least a year, I had wanted a lame for scoring my sourdough bread but the only type I could find had a large plastic handle. When the blade dulls, you toss the whole thing. So I made my own with a recyclable razor blade. Not that I can make everything. But if I think I need a new gadget, rather than rushing out to buy it, I can usually find a solution. This is what Google is for.
When you do buy stuff—and this includes some ingredients—buy multi-purpose stuff to avoid waste. You can substitute many ingredients for other ingredients you may already have on hand. For example, to make baking powder, combine 1 teaspoon baking soda with 2 teaspoons cream of tartar. Since we almost always have cream of tartar on hand (we need it for recipes such as meringues and macaroons), and baking soda is a must (for cooking, cleaning, sometimes washing hair), we also have baking-powder-in-the-making on hand too.
The I-just-want-to-save-cash reason: Again, this is pretty self-explanatory. That whole “Save big when you shop at [name of store] this weekend!” is pretty standard marketing fare. Ummm, you save money when you don’t spend it.
2. When you do buy, look for second-hand first
The waste-reducing reason: Many manufacturers envelop their goods in so much packaging. And if you take into account all of the resources that go into producing new goods—the harvest, production and transportation of raw materials; the raw materials themselves; the energy and water consumed during production; the fossil fuels burned for shipping—that new pair of jeans has a large footprint whether you bring your own bag to the store or not (but of course do bring one…).
Soon after we went plastic-free, I needed new sheets. One fitted sheet had worn out. Other fitted sheets disappeared somehow. I avoided buying new sheets for a long time because they always come packaged in one of those giant clear plastic zippered cases. What do you do with those? Then I found a bunch of sheets at the thrift shop that looked just fine. When I told my ex about my score of new-to-me sheets, he said, “Ewww gross, you bought used sheets?!” to which I responded “Have you ever stayed in a hotel?”
The I-just-want-to-save-cash reason: I have found so much great stuff at thrift stores, such as the Fiesta Ware below—$27 for the equivalent of four place settings. One place setting costs about $50 retail. The All Clad kettle farther down cost $10 ($100 retail) and the pressure cooker $15 ($45 retail).
3. Bring lunch to work
The waste-reducing reason: Do you cook most of the meals at home only to have people pooh-pooh your leftovers the following night? Save them for lunch. I almost always take leftovers to work for lunch and whatever fruit or vegetables need to be eaten soon. This reduces food waste. Tossed food not only squanders the food but also all the resources that went into growing that food—the land, the water, the energy, the labor. When the food rots in landfill, it releases methane gas, a greenhouse gas more potent that carbon dioxide.
I pack my lunches in LunchBots or glass jars and containers. I take any compost home in these containers and add that to my pile. I bring a cloth napkin also. All of this goes into a reusable cloth bag. We have real utensils at the office so I don’t need to bring those.
The I-just-want-to-save-cash reason: We have limited food options at the office where I work. A sandwich at one of the only restaurants near us costs about $8. It tastes delicious but if I order one each of the two to three days a week I work onsite, I would spend about between $70 to $100 a month on sandwiches. My leftovers cost a fraction of that—let’s say a quarter of what I would spend in a restaurant. Plus my healthier food may save money on healthcare down the line…
4. Buy from bulk bins
The waste-reducing reason: If you want to reduce your waste and you have access to bulk bins, shopping with your own reusable cloth bags and jars will reduce a huge amount of plastic packaging—and paper packaging, but mostly plastic packaging because it’s everywhere.
The I-just-want-to-save-cash reason: Make sure you get your glass jars weighed and marked (i.e., tared) before you fill them so you pay for the weight of the food in the jar only and not for the weight of the jar. For the most part, I pay less for food I buy from the bulk bins than I would if I bought everything prepackaged. Most spices cost much less. Olive oil can be a bit of a wash at some stores. Since you can buy only what you need when you buy in bulk, you reduce food waste, which also saves money.
5. Shop with reusables
The waste-reducing reason: My zero-waste shopping kit includes cloth shopping bags, homemade cloth produce bags, metal containers and glass jars. For my most recent big haul, I used 25 jars, three cloth produce bags and four cloth shopping bags. That diverted at least 32 plastic packages and bags from landfill, but likely more, since I bought large quantities in a few of my big jars. Had those bigger portions been packaged, they would have required at least a couple of packages per large jar for an equivalent amount of food.
The I-just-want-to-save-cash reason: I get a discount when I bring my own bags and jars (this depends on the store and at some stores, depends on the cashier). For this haul, I received a discount of 5 cents per bag or jar, for a total discount of $1.60.
The waste-reducing reason: Processed food comes in shiny—and mostly plastic—packaging. If you cook your food and shop as above, you’ll greatly reduce both your packaging waste and your food waste.
Some ingredients actually require less effort to make than to trek to the store and buy. Plus you reduce your packaging. A cup of my homemade vanilla extract replaces several plastic bottles’ worth of store-bought.
The I-just-want-to-save-cash reason: I can cook a vat of chana masala—enough for at least two meals for three of us—made with organic ingredients of the best quality, for about $12. At my favorite Indian restaurant, one serving of chana masala costs $13.95. (I’m usually very modest but I think mine tastes just as good.)
That homemade vanilla extract costs much less money than store-bought. I can make about six bottles of vanilla extract for less than $20. The equivalent amount of inexpensive vanilla extract costs $30. And it’s so easy to start—split vanilla beans and drop them into a cup of vodka, rum or bourbon and set that aside to steep for a couple of months.
7. Preserve food
The waste-reducing reason: I make lots of different fermented foods—sourdough bread, kombucha, ginger beer, dill pickles, sauerkraut, hot peppers, preserved lemons. By making these myself I eliminate all the packaging waste of store-bought items. I am convinced that most people simplifying their lives will stumble onto fermentation at some point.
I also freeze food. Every September or so, I madly process tomatoes. On Saturdays or Sundays, a few weekends in a row near the end of tomato season, I spend part of the day roasting, packing and freezing 20-pound hauls of tomatoes. Yes, it’s a lot of work but throughout winter I have really delicious tomatoes. The taste of canned cannot compare.
The I-just-want-to-save-cash reason: A loaf of authentic sourdough at my farmer’s market costs $8. Mine, let’s say $2 including the energy. A bottle of ho-hum ginger beer costs a couple of dollars. Mine costs pennies—50 cents a bottle tops—and it tastes fantastic. A small jar of preserved lemons will set you back about $8—if you can find any. I have a lemon tree so my preserved lemons cost basically nothing to make. The only comparable tomatoes I have found cost $8 for a 16-ounce jar. Mine cost about a dollar for the same amount.
Yes, if I spent these hours working at my day job, I would earn more money than I save. But I enjoy making all of this. I enjoy even more eating all of this.
8. Bring your own cup
The waste-reducing reason: At my favorite cafe, I pay for a small tea even though I bring a large, 16-ounce thermos. I start to shake if I have two cups of black tea in the thing. Other stores, if anything, offer a small discount. Until cafes charge for a throwaway cup, rather than give a discount, I don’t believe we will make much of a dent in the billions-of-coffee-cups-to-landfill-each-year problem. People don’t care about a 10 cent discount but charge them 10 cents for a cup and they suddenly will. Passionately! For now, as with most everything in the lifecycle of stuff, it’s up to us, the consumer, to make changes.
The I-just-want-to-save-cash reason: I’m sitting at Philz as I type this. A small tea costs $3.50. A large costs $4.50.
The I-just-want-to-save-cash reason: A case of bottled water costs between $5 and $10 depending on the size, brand and store. The equivalent from your tap costs basically $0.
10. Cut the soda, energy drinks, juice and other bottled beverages
The waste-reducing reason: Even if they do come in glass—which burns more fossil fuel for transport than plastic due to the weight—bottled beverages almost always have a big plastic lid that generally can’t go in the recycling bin. And if these bottles are made of plastic? Well, consider this: Coke, which decades ago abandoned its refillable bottle program, produced more than 100 billion plastic bottles in 2016. Billion. With a “b.” As in barons, bleak, blackguards, abominable (close enough).
I don’t buy bottled beverages. I make kombucha, ginger beer, beet kvass… I even make my own booze. In fact, I rarely used to drink until I figured out how to make booze. It’s so easy. So maybe this is a bad example…
The I-just-want-to-save-cash reason: A 16-ounce bottle of my homemade organic kombucha, using the best organic looseleaf tea I can find, costs 50 cents a bottle maximum. Store-bought costs between $4 to $5.
11. Eat lower on the food chain
The waste-reducing reason: Where I live, meat and cheese have the most packaging. I can buy meat at one butcher in my own container but if you take into account the resources that went into producing a pound of beef versus a pound of lentils, the latter has a much smaller footprint.
We eat lots of beans and legumes, lots of vegetables and very little fish or meat (my younger daughter likes it so I make it for her sometimes). Someone on Instagram recently asked me how to make a diet based on vegetables more tasty. We use lots of spices—cumin, crushed red chilies, turmeric, ginger, garlic, coriander, cinnamon, cardamom, oregano, basil, nutmeg—and I make all sorts of fermented food. The spices and ferments add SO much flavor.
The I-just-want-to-save-cash reason: A pound of organic pastured ground beef costs about $10 a pound at the Whole Foods near me. A pound of chickpeas costs a fifth of that. Like brown bagging it at work rather than dining out, eating food lower on the food chain—more vegetables and whole grains and less meat—may save healthcare dollars later…
12. Ditch the coupons
The waste-reducing reason: “Wait, what?” I hear you say. “I care about reducing waste but I also agreed to read this long post for your money-saving tips.” Hear me out. Real food rarely goes on sale. Usually only the processed, food-like products go on sale—the stuff in plastic packaging. Glance through a Sunday flyer or a coupon booklet and you’ll notice coupons mostly for processed food, commercial cleaners and other consumer products. How often do you see a big sale on bunches of fresh carrots? Stick with real food and you cut the packaging.
The I-just-want-to-save-cash reason: Avoid the products associated with most coupons and you’ll buy less processed food and fewer consumer products—that stuff isn’t cheap.
At FOSDEM, in the awesome
Guile track, I
briefly demoed a new experimental GuixSD feature as part my
talk on system services:
the ability to run system services in containers or “sandboxes”. This
post discusses the rationale, status, and implementation of this
Our computers run many programs that talk to the Internet, and the
Internet is an unsafe place as we all know—with states and assorted
collecting “zero-day exploits”
to exploit them as they see fit. One of the big tasks of operating
system distributions has been to keep track of known software
vulnerabilities and patch their packages as soon as possible.
When we look closer, many vulnerabilities out there can be exploited
because of a combination of two major weaknesses of GNU/Linux and
similar Unix-like operating systems: lack of memory-safety in the C
language family, and
ambient authority in
the operating system itself. The former leads to a huge class of bugs
that become security issues: buffer overflows, use-after-free, and so
on. The latter makes them more exploitable because processes have
access to many resources beyond those they really need.
Security-sensitive software is now increasingly written in memory-safe
languages, as is the case for Guix and GuixSD. Projects that have been
using C are even considering a complete rewrite,
as is the case for Tor.
Of course the switch away from memory-unsafe languages won’t happen
overnight, but it’s good to see a consensus emerging.
The operating system side of things is less bright. Although the
principle of least authority (POLA)
has been well-known in operating system circles for a long time, it
remains foreign to Unix and GNU/Linux. Processes run with the full
authority of their user. On top of that, until recent changes to the
Linux kernel, resources were global and there was essentially a single
view of the file system, of the process hierarchy, and so on. So when a
remote-code-execution vulnerability affects a system service—like
in the BitlBee instant messaging gateway (CVE-2016-10188)
running on my laptop—an attacker could potentially do a lot on your
Fortunately, many daemons have built-in mechanisms to work around this
operating system defect. For instance,
can be told to switch to a separate unprivileged user,
can do that and also change root. These techniques do reduce the
privileges of those processes, but they are still imperfect and ad
Increasing process isolation with containers
The optimal solution to this problem would be to honor POLA in the first
place. As an example, the venerable GNU/Hurd is a
capability-based operating system.
Thus, GNU/Hurd has supported fine-grained virtualization from the start:
a newly-created process can be given a capability to its own proc
server (which implements the POSIX notion of processes), to a specific
TCP/IP server, etc. In addition, its POSIX personality offers
interesting extensions, such as the fact that processes run with the
or more UIDs. For instance, the Hurd’s
starts off with zero UIDs and gains a UID when someone has been
Back to GNU/Linux,
have been introduced as a way to retrofit per-process views of the
system resources, and thus improve isolation among processes. Each
process can run in a separate namespace and thus have a different view
of the file system, process tree, and so on (a process running in
separate namespaces is often referred to as a “container”, although that
term is sometimes used to denote much larger tooling and practices built
around namespaces.) Why not use that to better isolate system services?
Apparently this idea has been floating around. systemd has been
considering to extend its “unit files”
to include directives instructing systemd to run daemons in separate
namespaces. GuixSD uses
the Shepherd instead of
systemd, but running system services in separate namespaces is something
we had been considering for a while.
form above instructs Guix to import our (gnu build shepherd)
library, which provides make-forkexec-constructor/container, into
PID 1. The start method of the service specifies the command to start
the daemon, as well as file systems to map in its mount name space
(“bind mounts”). Here all we need is write access to /var/lib/tor and
to /dev/log (for logging via syslogd). In addition to these two
mappings, make-forkexec-constructor/container automatically adds
/gnu/store and a bunch of files in /etc as we will see below.
Containerized services in action
So what do these containerized services look like when they’re running?
When we run
herd status bitblee,
disappointingly, we don’t see anything special:
charlie@guixsd ~$ sudo herd status bitlbee
Status of bitlbee:
It is started.
Running value is 487.
It is enabled.
Requires (user-processes networking).
Conflicts with ().
Will be respawned.
charlie@guixsd ~$ ps -f 487
UID PID PPID C STIME TTY STAT TIME CMD
bitlbee 487 1 0 Apr11 ? Ss 0:00 /gnu/store/pm05bfywrj2k699qbxpjjqfyfk3grz2i-bitlbee-3.5.1/sbin/bitlbee -n -F -u bitlbee -c /gnu/store/y4jfxya56i1hl9z0a2h4hdar2wm
Again this is because the Shepherd has no idea what a namespace is, so
it just displays the daemon’s PID in the global namespace, 487. The
process is running as user bitlbee, as requested by the -u bitlbee
We can invoke
take a look at what the BitlBee process “sees” in its namespace:
There’s no /home and generally very little in BitlBee’s mount
namespace. Notably, the namespace lacks /run/setuid-programs, which
live in GuixSD. Its /etc directory contains the minimal set of files
needed for proper operation rather than the complete /etc of the host.
/var contains nothing but BitlBee’s own state files, as well as the
socket to libc’s name service cache daemon (nscd), which runs in the
host system and performs name lookups on behalf of applications.
As can be seen in /proc, there’s only a couple of processes in there
and “PID 1” in that namespace is the bitlbee daemon. Finally, the
/tmp directory is a private tmpfs:
root@guixsd /# : > /tmp/hello-bitlbee
root@guixsd /# echo /tmp/*
root@guixsd /# exit
charlie@guixsd ~$ ls /tmp/*bitlbee
ls: cannot access '/tmp/*bitlbee': No such file or directory
Our bitlbee process runs in a separate mount, PID, and IPC namespace,
but it runs in the global user namespace. The reason for this is that
we want the -u bitlbee option (which instructs bitlbee to setuid to
an unprivileged user at startup) to work as expected. It also shares
the network namespace because obviously it needs to access the network.
A nice side-effect of these fully-specified execution environments for
services is that it makes them more likely to behave in a reproducible
fashion across machines—just like fully-specified build environments
help achieve reproducible builds.
GuixSD master and its upcoming release include this feature and a
couple of containerized services, and it works like a charm! Yet, there
are still open questions as to the way forward.
First, we only looked at “simple” services so far, with simple static
file system mappings. Good candidates for increased isolation are HTTP
servers such as NGINX. However, for these, it’s more difficult to
determine the set of file system mappings that must be made. GuixSD has
the advantage that it knows
how NGINX is configured
and could potentially derive file system mappings from that information.
Getting it right may be trickier than it seems, though, so this is
something we’ll have to investigate.
Another open question is how the service isolation work should be split
between the distro, the init system, and the upstream service author.
Authors of daemons already do part of the work viasetuid and
sometimes chroot. Going beyond that would often hamper portability
(the namespace interface is specific to the kernel Linux) or even
functionality if the daemon ends up lacking access to resources it
The init system alone also lacks information to decide what goes into
the namespaces of the service. For instance, neither the upstream
author nor the init system “knows” whether the distro is running nscd
and thus they cannot tell whether the nscd socket should be
bind-mounted in the service’s namespace. A similar issue is that of
D-Bus policy files discussed in
this LWN article. Moving D-Bus
functionality into the init system itself to solve this problem, as the
article suggests, seems questionable, notably because it would add more
code to this critical process. Instead, on GuixSD, a service author can
make the right policy files available in the sandbox; in fact, GuixSD
already knows which policy files are needed thanks to its service
framework so we might even be able to automate it.
At this point it seems that tight integration between the distro and the
init system is the best way to precisely define system service
declarative approach to system services
along with tight Shepherd integration help a lot here, but it remains to
be seen how difficult it is to create sandboxes for complex system
services such as NGINX.
About GNU Guix
GNU Guix is a transactional package
manager for the GNU system. The Guix System Distribution or GuixSD is
an advanced distribution of the GNU system that relies on GNU Guix and
respects the user's
In addition to standard package management features, Guix supports
transactional upgrades and roll-backs, unprivileged package management,
per-user profiles, and garbage collection. Guix uses low-level
mechanisms from the Nix package manager, except that packages are
defined as native Guile modules,
using extensions to the Scheme language. GuixSD
offers a declarative approach to operating system configuration
management, and is highly customizable and hackable.
GuixSD can be used on an i686 or x86_64 machine. It is also possible to
use Guix on top of an already installed GNU/Linux system, including on
mips64el, armv7, and aarch64.
Rollercoaster ... of Linux. Again. In this article, I discuss the recent announcement by Canonical to stop the development for phone and convergence, why this happened and what it implies, the technological and strategic directions and challenges, Gnome 3 alternative, fragmentation, uncertain future, and more. Take a look.
IT Infrastructure is a challenge for any company and especially companies that are not large enough to implement their own, full scale datacenters. Like many things in IT, major challenges come in the form of lacking specific, seldom used expertise as well as lacking the scale to utilize singular resources effectively. This lack of scale … Continue reading The High Cost of On Premises Infrastructure→
After over a year at a collocation facility as a jack-of-all-trades systems guy, I can say with certainty that I did not possess before that there is nothing easy, or cheap, when it comes to building even just a passable data center. Every aspect has layers of complexity that make small but important details easy to lose or forget.
I'd still lean cloud for the kind of small businesses this article is speaking to. For ex MySQL replication and backups are all automated in the cloud, but a pain in the ass to build and maintain on your own servers without knowledgeable staff