Before an impending "real," as opposed to false-alarm, absence from this site for a while, because of impending "real" writing, a variety of links about things I've meant to mention. Two now, two or three later in the day.

- Everyone on the China-media beat is aware of the turmoil at Caijing, a unique and important magazine in China. The title means "Finance and Economics"; an English site is here. (Disclosure: one of my sons worked there right out of college, during the SARS epidemic, and I know many of the staff.) Caijing has become a powerhouse in both the business and the journalistic sense. It publishes thick issues and holds big, influential conferences -- but it has also been a crucial leader in real business/financial reporting and exposes of financial chicanery, corruption, pollution, and other topics usually hard for the Chinese press to cover. Evan Osnos, who wrote a New Yorker profile of the founder and sparkplug of the magazine, Hu Shuli, has an update on the turmoil here. Other info from the FT here, from the AP here, from the WSJ (subscription wall) here, from the Guardian here, from the NYT here, and from Yahoo news here. None of this is good news.

- In their respective parts of the Atlantic's site, my colleagues Corby Kummer and Megan McArdle make opposite cases about the effects of New York City's calorie-labeling law. McArdle says it hasn't done any good; Kummer argues that it has already done something and, over time, will undoubtedly do much more. Read and judge for yourself, but one part of Kummer's argument seems obviously true and worth underscoring. He stresses (as did the authors of the original study) that calorie labels -- like mileage labels on cars or electric-consumption labels on appliances -- can make a difference even if customers don't think they're paying attention to them. As the original study said:

"Calorie labeling could result in changes that do not rely primarily on alterations in consumers' food choices. Menu labeling regulations may encourage chain restaurants to offer more nutritious or otherwise improved menu offerings, which could be profoundly influential. [italics Kummer's] Public health experts have shown that creating "default" incentives to improve well-being is essential to improving public health. By indirectly influencing restaurants to offer more lower-calorie items, menu labeling regulations could help encourage such default options for consumers."

As Kummer added:

"Yuppie avatar Starbucks immediately changed its default milk from whole to 2 percent, so it wouldn't have to admit that a Frappuccino could amount to practically as many calories as you should eat in a whole day... Just this week, [a NYC official] told me... Burger King began a new ad campaign telling how customers could eat a full meal for 650 calories or less. McDonalds took .7 ounces and 70 calories out of its standard portion of french fries. Dunkin Donuts introduced an egg-white breakfast. KFC put grilled skinless chicken on its menu--not something anyone expected to see at KFC."

Again, decide for yourself, but this corresponds to effects I've seen in other areas over the years. Labeling and disclosure in itself has an influence, in encouraging organizations to offer more of what they think will look "good" and less of what looks "bad."

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