From the Rickhouse: Why Svelte Might Just Outdo React w/ Rich Harris

Hey, what's up everybody? Robbie the Wagner here. Just giving you a quick update. If you are a fan of the show, you've probably heard that Chuck and I have a lot going on in our lives right now. I have newborn twins at home and Chuck is fighting with the Italian consulate trying to get his visa and various things like that. So, we haven't gotten as many episodes recorded as we would like. That means we're going to have to have a little bit from our backlog where we replay some of our favorites in our from the Rick House collection. Hope you enjoy these and

we'll catch you guys in the next episodes. What's going on everybody? Welcome to Whiskey Web and Whatnot on a special International Whiskey Day with your hosts Robbie the Wagner and Charles William Carpenter III. No jokes. But I just want to see how long. You look like you're gonna say something so I stop but then you don't. We have a special guest today, Rich Harris. What's going on, Rich? I'm good. I'm so honored to be doing this specific podcast on this specific

day. Yeah, we timed we timed it out perfectly. We've been planning this for months. We were like, Rich is the one to celebrate International Whiskey Day with us and so we're we're glad you could do it. Yeah. Very happy to be here. Yeah. For anyone who may not have heard of you, could you give a few sentences about who you are and what you do? Oh god, I hate this bit. Yeah. All right. So, I'm I'm a guy who writes software for a living. I do that at the cell. The software in question is spelt,

which is a UI framework. Been working on it for about seven years at this point. Seven o seven and a half. Long time. Prior to Vel, I worked in the news news business for a long time. Worked at the Guardian, New York Times using JavaScript to help tell the news. And now I just write spelt all day, you know. Cool. It's not a bad gig if you can get it.

Uh, what are your feelings on cheese? Love. I mean, does anyone not like cheese? Is there anyone who doesn't like cheese? There are there are people apart from people who are like lactose intolerant and therefore lactose. My wife is lactose intolerant and she likes it. So, it's not even that thing. Yeah. Right. Yeah. There you go. Yeah. I had a boss once who like didn't like cheese, like mac and cheese, I think. I forget if he didn't like all cheese, but like he would if somebody

put cheese on his sandwich, he would like call and complain or whatever. And so I was like I don't know. Just it feels weird to me that like like that's the best part of the sandwich, but okay. I Yeah, I don't trust those people. If you don't like cheese, I don't know. It's like that's the that would probably be one of the hardest things about uh being a vegan, which I'm not obviously because I love cheese. Because I love cheese and the not real cheese just isn't cheese. Yeah. Although it's getting there. A love of cheese is one of humanity's great levelers, honestly. Yeah. It's amazing what we do with like

mold, you know, chemicals. It is. It It's crazy. Just like you you you get some some bacteria and mold together and you can make amazing things. I've been really into brewing kombucha lately. Oh, yeah. which is like I I have this vat on the on the shelf behind me with an alien scobby, right? Yeah. Like this jellyfish looking thing that's just swimming around in some cold tea and like periodically it produces a

beautiful drink. Yeah. So, you've had good results. Would recommend? Would definitely recommend. I'm still like dialing it in. been work going at this a couple of months or so. So, haven't yet figured out all of the tricks of the trade, but it's it's going well. I recommend it. Anyone who wants to cultivate a weird bacterial colony on their on their kitchen counter, this is a way to do it. I do have a weird thing for like fermented foods. I love I love fermented