What if my father's attitude to magic is wrong?

Was chatting with a coworker the other day and two things crossed my mind...

that I've been at this weeb shit so long that I forget what I just sort of take for granted and what might not be commonly known little factoids, and

that VIZ's attempt at a monthly Shonen Jump magazine has been gone so long most people probably never saw them. (nevermind the old RAIJIN Graphic Novels that tried the same thing)

So, here's some fun little things you might not have known about manga if you've only ever read English publications and/or digital scans...

For one, there's the matter of print formatting... In general, Japan actually uses their own standards for print that tend to differ from those in the US; The JIS(Japanese Industrial Standards) series A and B. Magazines like the typical anthology format manga are printed in JIS B5, which is comparable to the US Letter standard, or the ISO A4.

This was the same format that RAIJIN Comics printed in as well, and although I don't have a copy of the old English Shonen Jump for reference, if memory serves they printed in the same format as well in an attempt to really sell that "authentic" manga feel. Sadly, I don't know that the effort or attention to detail was much appreciated. Neither published a volume comparable to a Japanese weekly or even monthly serial magazine, though --not by a long shot. But this might not be the most practical for comparrison, since there actually just isn't much of an English language equivalent format. (unless you count actual magazines that happen to include comic illustrations or miniscule comic strip segments)

Despite the mammoth size of a serial magazine, Japanese tankoban are actually smaller than the North American equivalent. But notably the Japanese small book format isn't just a matter of contending with nearest print standards... What I believe is the JIS B40(although I could be wrong) tends to be the standard print size of small books in general, not just manga, and it's a print size that is only marginally smaller than VIZ's standard size manga, but with the very particular benefit of being deliberately portable. The small difference in size is the difference between a Japanese manga fitting in my coat pocket where as the English equivalent can't.

(I realize I photographed a copy of Shonen ACE, and not Weekly JUMP, but I measured a copy of Weekly JUMP for the thickness and not the copy of ACE; the copy of JUMP was around 506pg, while the copy of ACE was 570pg. Those are both older though, and the most recent digital copy i have of Weekly JUMP actually had around 520pg)

And I don't think it's always addressed just what a difference there is, culturally, in how Japan approaches the print medium. It's kind of an old cliche by this point, and I don't know how accurate it's remained in the past decade or so, but the quintessential image passed around between comic nerds has always been the Japanese bullet train; A place packed with commuters all passing their transit time with isolated preoccupation with music and/or reading, with manga being the king of this time killing arena. And its not just about sheer popularity driven by interest, American comic vendors have long envied the sheer accessibility of manga in Japan.

Here in the U.S. we used to have a thriving newsstand retail scene for comic books, and a kind of similar ease of grab and go comic purchase, rather than the explicitly niche interest driven "direct market" model that has been slowly but surly strangling the comic market ever since. But in Japan serialized manga has remained in relatively quick, impulse friendly, arm's reach of readers on the go. And what lubricates that business model more than anything is price.

I still remember a time when VIZ dominated the English manga market by offering at $7.95(and am I crazy or am I remembering a time when it got down to $6.99?) but now'days it's settled on a low end of $9.99. You know how much the recent vol.29 of My Hero Academia goes for? ¥484. That's less than $4.50.

You know how much that big ass magazine with 500+ pages and 21 different series goes for? Do you think it's more or less than the little pocket-size tankoban? Did you guess something close to ¥290? That's less than $2.75. But how does something bigger in both page size and page count managed to sell for less???

There are a few secrets to that, but one is that the things are packed to the gills with ads. But that's the boring answer. The other feature contributing to keeping an accessible cost on weekly/monthly manga is something we don't think about much in the U.S.; it's the paper and print quality.

The nice little books are printed in what you might expect as far as starch white paper and clean black inks, but those big honkin' phone book(do people still know what phonebooks look like??) size magazines are printed on cheap recycled pulpy newpaper with typically rough print jobs. This is most noticeable in the quality of solid blacks, and when scanning the texture of "white" space.

(I tried to take individual photos of different series chapters to show off the fact that the paper is differently colored... but my phone's camera seems to be smart enough to auto balance that kind of thing when there's no other context to anchor it to. (It doesn't help that it's night and my lights have a harsh yellowing glow to them.) but on th left you can still kind of see the different paper colors; this particular issue alternated every 3 chapters between pink-ish, green/gray, a kind of off-white/gray, and sepia, but I've also seen blue-ish, oranges, and a different shade of yellow different from the sepia-ish one.)

Back in ye olden days when it came to fan scanlations, more slapdash teams and projects would often stumble over levels in photoshop (too much black and the pulpy paper texture shows up as grainy shadows, but too far white and the edges of lineart get crunchy and ugly) but those who had more robust readership and a regular streamlined flow of work, we'd actually go in and touch up the solid blacks and whites by hand. We'd also redraw art to erase overlaid text so the type setters could lay the new English in over top.

(Weekly Jump: Left, Bleach tankoban: Right)

They do however keep a few coveted color pages in better quality paper and ink. In contrast, the standard quality tankoban actually don't include color pages at all, and just print what had been color pages in grayscale. There are also all kind of irregularities between publishers and special editions and such, but on the most basic level this difference in quality both keeps serial prices down, while also incentivizing tankoban purchase.

In the U.S. we might still have the draw of an ad-free reading experience in our TPB, but the print quality between a biweekly issue and a TPB are basically the same. Incidentally, even though manga are generally drafted at a much larger scale than even the serial magazine proportions anyway, the scaled down size of the tankoban also serves to sharpen the image. When put side by side the nice clean tankoban print looks noticeably better than the serial.

Now'days the English scanlation scene seems to be conducted almost entirely through ripped digital releases (at least as far as I can tell with popular, regular weekly titles) which is great for quality, frankly, but it does kind of lack the charm and personal touch of a band of amateurs finding round about solutions to a convoluted bootlegging pipeline. But obviously I'm a little biased.

[edit]: Oops i posted this without really ending it in any sensible ro conclusive way... I feel like ive lost sight of the point since i first drafted this but I guess its mostly just me pining after if we could just get super cheap, disposable quality, bulk manga in that classic Japanese magazine model to work here in the states. I already tend to sell manga in big runs, even at $9.99+, and frequently I'll have customers put volumes back, or clearly want the next volume but just can't afford it and wait to come back. If I could sell these customers more volumes, and more importantly more titles, at the same price, I would love to. I would love to see these things fly off the shelves. I would love to see people keeping up with multiple series. I would love to see someone look at a 44vol long series and actually feel like that's a number of volumes they can afford.

Eight Kitchen Staples That Don't Go Bad for Years Dr. Mercola By Dr. Mercola Food waste is a major problem in the U.S., not only on the farm, where produce may be dubbed unfit for sale because it's too lumpy, too small or otherwise not aesthetically perfect, but also in U.S. homes. It's estimated that, overall, about 40 percent of U.S. food is wasted, and according to the U.S. Department of Agriculture (USDA), the average U.S. family of four wastes more than 2 million calories, which equates to $1,500 worth of food, every year.1 Reducing food waste by just 15 percent could provide food to feed more than 25 million Americans every year, according to the USDA, and would also benefit the environment, since food waste is the largest component of municipal solid waste (composting food scraps in your backyard is one way to reduce this). Unless you carefully plan your meals, it's easy to overbuy fresh foods and end up having them spoil before use. There are, however, a number of healthy staples you can stock up on in your kitchen without worrying about spoilage, as they keep for a long time — even years. Non-Perishable Kitchen Staples to Stock Up Your Pantry Having access to non-perishable food items is undoubtedly convenient. Stock up your pantry once in a while and you'll be prepared to make a meal even on short notice or in a pinch. What you want to avoid are foods that last a long time because they contain synthetic preservatives or come in canned form (cans are often lined with toxic bisphenol-A (BPA)). Instead, look for whole foods that are naturally long lasting and good for you. Some of the top options follow: 1. Dried Beans Beans are a good source of folate, dietary fiber, manganese, protein, magnesium, vitamin B1 (thiamin), phosphorus and antioxidants, and may be beneficial for heart health when eaten in moderation. A note when cooking dried beans: the cooking liquid will hold much of the nutrients after the beans are done cooking. One trick is to let the beans sit in the liquid for about an hour after cooking to help them reabsorb some of the lost nutrients. Cooking beans in a pressure cooker may also preserve more nutrients than cooking beans using other methods. 2. Mustard Mustard lasts for a long time (including up to three years before it's opened) and high-quality versions are made of only beneficial mustard seeds, turmeric, water and vinegar. Mustard adds a tasty kick to many types of foods, and as an added bonus may boost your metabolism by up to 25 percent for hours after you eat.2 3. White Vinegar The Vinegar Institute states that white vinegar has an indefinite shelf life, due to its acidic nature.3 This is why it's commonly used for pickling, and it's also commonly added to condiments and other food dishes for flavor. Vinegar may also significantly benefit your health. As reported in the Journal of Food Science:4 "Functional therapeutic properties of vinegar … include antibacterial activity, blood pressure reduction, antioxidant activity, reduction in the effects of diabetes, prevention of cardiovascular disease, and increased vigor after exercise." Distilled white vinegar is excellent for cleaning and laundry, but for health purposes you'll want to avoid the perfectly clear, "sparkling clean" varieties you commonly see on grocery store shelves. Instead, you want organic, unfiltered, unprocessed vinegar, which is murky. When you try to look through it, you will notice a cobweb-like substance floating in it. This is known as "mother," and it indicates your vinegar is of the best quality. The reason manufacturers distill vinegar is to remove this rather murky looking stuff that most people find unappealing and won't buy. But in this case, it's the murky looking stuff you want. As with most foods, the more processed a food is, the less nutritious, and this holds true for most vinegar as well. 4. Salt While iodized salt has a shelf life of about five years, natural salt will remain fresh indefinitely. While many people are under the impression that salt intake should be restricted, the heart benefits of doing so have been questioned for some time. In 2011, a systematic review of data involving 6,500 people found evidence was lacking to recommend salt restriction.5 Among people with high blood pressure or normal blood pressure, salt restriction was not significantly associated with overall mortality or cardiovascular mortality. Among those with congestive heart failure, meanwhile, salt restriction was associated with increased mortality risk. An update to the review, published in 2014, also found "there is insufficient power to confirm clinically important effects of dietary advice and salt substitution on cardiovascular mortality" among people with high blood pressure or normal blood pressure.6 Some studies have shown a modest benefit to salt restriction among some people with high blood pressure, but keep in mind that there's a huge difference between natural salt and the processed salt added to processed foods and salt shakers in most homes and restaurants. The former is essential for good health, whereas the latter is best avoided altogether. Sally Fallon Morell, president of the Weston A. Price Foundation, stated:7 "A study from 1991 indicates that people need about one and one-half teaspoons of salt per day. Anything less triggers a cascade of hormones to recuperate sodium from the waste stream, hormones that make people vulnerable to heart disease and kidney problems. This is proven biochemistry." 5. Olives Olives also have a long shelf life (about three years) when unopened, making them a perfect snack to keep on hand. Many people have shunned olives because of their high fat content, but this is precisely one reason that makes them so very good for you. Most of the fat (more than 75 percent) in olives is oleic acid, a monounsaturated fat known for lowering your risk of heart disease. Olives also contain antioxidants "in abundance," according to research published in the European Journal of Cancer Prevention.8 This includes phenol (hydroxytyrosol, tyrosol), polyphenols (oleuropein glucoside) and other compounds. The antioxidant properties of olives have been shown to be stronger than those of vitamin E.9 In addition, the antioxidant and anti-inflammatory properties in olives, as well as other anti-cancer compounds, make them useful for cancer prevention. Both green and black olives are good for you, but there is research that suggests the antioxidant oleuropein content decreases as olives ripen. So, in some cases, green olives may have more of this beneficial compound (but it's not enough of a reason to shun black olives if you enjoy them).10 6. Honey While I recommend eating honey only in moderation, honey has antiviral and antibacterial properties that make it keep for a very long time. While its color or texture may change (turning grainy or hard), it's still safe to eat. Hardened honey can be softened by soaking the container in a bowel of warm water. Keep in mind that honey, if not consumed in moderation, will increase your insulin and leptin levels and can lead to poor health. I recommend using raw Manuka honey — not the processed, refined varieties found in many grocery stores. Maple syrup is another natural sweetener that will keep a very long time when stored in your refrigerator or freezer (but this, too, should only be eaten in moderation). 7. Vanilla Extract Real vanilla extract will keep for a very long time (much longer than imitation versions, which have a shelf life of about two years). I like to use organic vanilla extract to flavor one of my favorite snacks, macadamia nut fudge: Dr. Mercola's Macadamia Nut Fudge (snack, serves 8) Ingredients Cocoa butter — 300 grams (10.58 ounces) Coconut oil — 200 grams (7.05 ounces) Raw organic pastured butter — 200 grams Macadamia nuts — 300 grams 8 full droppers of stevia (can use Lo Han as a substitute) 1 teaspoon organic vanilla extract Instructions Mix butters and oils over low heat for 3-5 minutes Let the mixture cool, then add stevia and vanilla bean paste Mix in 8-ounce wide-mouth ball jars Spread nuts into jars evenly Refrigerate until desired consistency is reached 8. Chia Seeds Chia seeds are said to last up to two years with no refrigeration, courtesy of the high levels of antioxidants they contain.11 They make a quick and easy-to-use source of protein, healthy fats, dietary fiber, minerals, vitamins and antioxidants. Their high concentration of the plant-based omega-3 fat alpha-linolenic acid (ALA) is one of their major claims to fame. Chia seeds contain up to 40 percent oil, with 60 percent comprised of omega-3.12 In addition, chia seeds contain a number of additional phytochemicals, each with its own unique benefits. This includes myricetin, quercetin and kaempferol, known for their antioxidant, anti-inflammatory and anti-cancer properties, and caffeic acid.13 Chia seeds can be added to smoothies or eaten as a pudding, a topping, a spread or even in place of breadcrumbs on meat and fish. Some Foods Are Good Long Past Their Expiration Date A report from the Natural Resources Defense Council (NRDC) and Harvard found that more than 90 percent of Americans are throwing out food prematurely because of misunderstandings of what food date labels actually mean.14 The researchers concluded that food dates generally lead to good food getting thrown away prematurely. There is no universally accepted system for food dating in the U.S. "Sell by" dates aren't meant for consumer use at all. They are there as tools to help retailers ensure proper product turnover when stocking shelves, yet many consumers believe it is a measure of food safety. "Best if Used By (or Before)" dates are set by the manufacturer to suggest when to consume the food by for best flavor or quality. However, it is not a measure of safety either and foods can typically be safely consumed after the "best by" or "best before" date, often with minimal, if any, changes in taste or texture. A "use by" date is the last date recommended for the use of the product while at peak quality. This date is also determined by the manufacturer and may vary widely even between similar products. So when determining whether a food is still good to eat, you're basically on your own (but understand that many foods are still safe to eat beyond their expiration dates). To minimize food waste and get the most from your food dollars, I recommend buying your food locally, preferably from a small organic farming operation you can visit and inspect for yourself. This guarantees that you get the freshest foods right from the start, giving you a few extra days (or in some cases weeks) of leeway before they spoil.