Podcasts about Basque

In today's episode, Confluence takes a look inward, specifically at Confluence's education programming in schools. Today, we'll hear from h three of those educators about what they do with students and why, including Emma Johnson, a Cowlitz Tribal member and recently earned her masters of science in cultural anthropology from Portland State University. Her interests include tribal food sovereignty and traditional ecological and cultural knowledge. We'll also hear from Christine and Clifton Bruno who have been sharing the Indigenous culture of the Pacific Northwest for more than 25 years. Clifton is a member of the Confederated Tribes of Warm Springs and Christine is Comache, Basque and Irish. The two of them work with schools, parks, land restoration projects and nonprofit organizations like Confluence and the Native Gathering Garden at Cully Park in Portland.

A gratifyingly inventive listening experience, Ispilu marks the first recording of Basque accordionist Lore Amenabar Larrañaga's self-designed quarter-tone accordion, custom-built by Bugari Armando.Claudia Molitor (b. 1974) Fleeting Puddles (2022)David Gorton (b. 1978) Barafostus' Dreame (2020)Donald Bousted (1957-2021) My Time is Your Time (2020)Mioko Yokoyama (b. 1989) Feast(2022) Michael Finnissy (b. 1946) Permissible Self-Expression(2021- 2022) Christopher Fox (b. 1955) Die Stimme der Stadt(2021) Electra Perivolaris (b. 1996) Crystalline Air (2022)Veli Kujala (b. 1976) L'eaurelle (2023)Help support our show by purchasing this album  at:Downloads (classicalmusicdiscoveries.store) Classical Music Discoveries is sponsored by Uber and Apple Classical. @CMDHedgecock#ClassicalMusicDiscoveries #KeepClassicalMusicAlive#CMDGrandOperaCompanyofVenice #CMDParisPhilharmonicinOrléans#CMDGermanOperaCompanyofBerlin#CMDGrandOperaCompanyofBarcelonaSpain#ClassicalMusicLivesOn#Uber#AppleClassical Please consider supporting our show, thank you!Donate (classicalmusicdiscoveries.store) staff@classicalmusicdiscoveries.com This album is broadcast with the permission of Sean Dacy from Rosebrook Media.

Join Phil Kitromilides, Sid Lowe & Alex Kirkland for this re-release of TSFP Presents: Classic Teams: Real Sociedad & Athletic Club 1980-84, originally published in October 2018. We discuss the two great Basque sides which dominated Spanish football in the early 1980s. For the full archive of 100+ TSFP Presents episodes, plus our series Rincón Cultural, weekly Q&A and Bonus Pods, Al's Paper Reviews and access to the TSFP Discord, join us at patreon.com/tsfp. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Hailing from the mountainous border region between Spain and France, Basques are a tightly-knit and proud ethnic group. Find out how Basque immigrants to the Intermountain West maintained their identity, community, and traditions so far from home.

This week Eoghan sits down to talk to Dr. Brittany Kennedy from Tulane University about the two contemporary Spains. On August 17th the new speaker of the Spanish parliament recognised the right for MPs to intervene in the Congreso using the three minority languages of Spain: Catalan, Basque and Gallego - thus ensuring the state's democratic institutions better reflected the diverse and plurinational nature of the country. At the same time, Spain has also witnessed a reactionary wave over the last 5 years, in which authoritarian right-wing populisms have drawn on the symbols and elements of the past to articulate a revitalised exclusionary nationalism. Eoghan and Brittany discuss these two interconnecting phenomenon, as well as Spain's women's World Cup team, Cola Cao ads and why it might be okay to like Semana Santa!

Pour écouter l'épisode, je m'abonne à Coparena : https://m.audiomeans.fr/s/S-ufMgTDRZ A l'été 2011, Marcelo Bielsa pose ses valises au pays basque pour prendre les commandes de l'Athletic Bilbao. Sa première saison sera marquée par une épopée européenne qui a laissé beaucoup de souvenirs, des travées de l'ancien San Mamés jusqu'à Old Trafford...

July 2023 was world's hottest month on record, with extreme temperatures and weather patterns making global headlines. We asked colleagues from the language services how they had been covering the story. BBC Arabic's North Africa correspondent Bassam Bounenni reported on the heatwave in Tunisia, and the wildfires that spilled over from Algeria. BBC Korean's Damin Jung shares the stories of South Korea's extreme heat and torrential rains, which led to several deaths and severely disrupted the international Scout Jamboree. And Haider Ahmed reported from Iraq for BBC Arabic about the life of a Baghdad baker, working with temperatures hitting 50C outside and 60C inside. Miami Vice and jai alai Jai alai is the world's fastest ball game. It originated in the Basque region of Spain, and became synonymous with the ‘Miami vice' era of drug violence and excess of 1970s and 80s, with packed stadiums hosting millionaires, celebrities, and mobsters. BBC Mundo's Atahualpa Amerise charts the changing fortunes of the game. Sexism and misogyny in Pakistan Sexist attitudes in Pakistan have been in the spotlight after a senior minister called female leaders of the opposition PTI party “trash and leftovers”. For BBC Urdu, Saher Baloch has been reporting on the fierce backlash that followed. Kyiv statue makeover Kyiv's towering Soviet-era Motherland Monument shows a woman raising a sword in her right hand and a shield in her left. The hammer and sickle emblem that used to be on the shield is being replaced with a tryzub, the three-pronged emblem of Ukraine. BBC Ukrainian's Irena Taranyuk explains the significance of the tryzub and why this change matters.

This week, Monocle's Amy Van Den Berg walks us through Biarritz on France's Basque coast. Known for its rich food history, this region has experienced a culinary renaissance since the 1970s in which chefs have taken increasingly modern approaches to traditional Basque dishes. See omnystudio.com/listener for privacy information.

JB, Johan, and Spencer go through Remco Evenepoel's victory in the one-day Clásica San Sebastián (or Donostia Klasikoa in the local Basque language) in a thrilling two-up sprint finish ahead of local rider Pello Bilbao along the waterfront in San Sebastián, before breaking down how the win positions Evenepoel to defend his World Champions jersey at next weekend's road race in. Glasgow. They also discuss what Evenepoel's third career win at the prestigious one-day race in just three starts means for his looming showdown with the stacked GC start list for the Vuelta a España in late August, where the young superstar will face off against the world's best grand tour racer, two-time Tour de France champion Jonas Vingegaard, and a plethora of other top three week races, like Primož Roglič, Geraint Thomas, Enric Mas, Juan Ayuso, and João Almeida.

It's a classic episode of the podcast (we think it's classic at least!) from a year ago. We spend an hour with Aundre Barnes, who has been serving diners at Portland's Urdaneta for the past 7 years. Aundre is a native Portlander and has seen many changes over his years here. He's worked in banking and in voice-over work along the way. He shares with us some of the reasons for his passion and his love of the industry, which run from the soulful experience of gaining first-hand knowledge of Spanish cuisine during Urdaneta's company field trips in addition to his admiration for Chef Javier Canteras, whose Basque roots shine through in his unique cuisine. Aundre will share some of his favorite Portland haunts, as well as some of his favorite travel destinations. Disclosure: Right at the Fork host Chris Angelus is associated with Urdaneta and Aundre with his trips to Basque Country offered through Portland Food Adventures. Right at the Fork is supported by: Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com

Boise's Basque community is vibrant and thriving, but how's the food? We sent City Cast Boise producer and self-professed “not very adventurous eater” Evelyn Avitia out to try some Basque Block favorites for the first time. She finds out why the Basque say “to know how to eat and to drink is to know enough.” Heading to the San Inazio festival this weekend? What are you excited about? Let us know by sending us a voicemail or text: 208-546-9485. The festivities kick off this Friday and wrap up Sunday night.  Want some more Boise food and event info? Head over to our Hey Boise newsletter where you'll get a cheatsheet to the city every weekday morning. Can't get enough of us?! We get it. Follow us on Twitter and Instagram. Interested in advertising with City Cast Boise? Find more info HERE. Learn more about your ad choices. Visit megaphone.fm/adchoices

It's our first Basque king: Iñigo Arista! Come hear about monasteries, half-brothers, and a dude called García the Bad as we rate and review King Iñigo Arista.   Tracks used "Castanets, Multi, A (H4n).wav" by InspectorJ (www.jshaw.co.uk) of Freesound.org "acoustic_flamenco_imitation.wav" by Noise Collector of Freesound.org  Recommendations The Drops app Joe Abercrombie's The First Law trilogy

Kate Adie introduces BBC correspondents' reports from Sudan, Spain, Tunisia, Italy and Mexico. Sudan's newest civil war has been raging for more than three months - but first-hand images and reports of conflict are not easy to find. Barbara Plett Usher has been working to cover the violence from Nairobi, in Kenya, and reflects on what it's been possible to confirm. In this weekend's snap general election in Spain, current Socialist PM Pedro Sanchez tests his mandate against growing pressure from the right - not just the traditional conservatives of the Partido Popular, but also a range of more firmly nationalist parties. Each major blocs has questioned the other's alliances - whether with smaller parties from the far right, or others from the Basque-nationalist movement. Guy Hedgecoe reports from Madrid. Tunisia may have been the birthplace of the so-called Arab Spring, but these days its democratic credentials seem corroded. President Kais Saied is on an increasingly authoritarian tear, the economy's sputtering and the country's treatment of sub-Saharan African migrants has been growing ever harsher. And as Mike Thomson experienced on a recent trip, the media are still under VERY close supervision. Much of Southern Europe is baking - if not burning - in a searing heatwave. Sofia Bettiza saw how people are adapting to the soaring temperatures on the streets of Palermo, in Sicily - and heard about concerns for Italians' health in this heat. And from Mexico City, an unexpected casualty of gentrification. The BBC's Central America correspondent Will Grant has been trying to keep ahead of a wave of affluent foreigners - especially US citizens - moving in, but recently his young daughters' nursery has been priced out of the neighbourhood.

GUEST OVERVIEW: Buenos Aires born, half-blood Italian (Genoa region) and other half Spanish (Guernica, Basque Country) I got strongly influenced by my grandmothers Italian & Basque cuisine. In addition while growing up in Argentina I have a great passion for all kinds of meat. My first experiences and education I collected in Buenos Aires in the superior school of hotel and catering Business and after that I continued studying at the ‘University of New York', culinary faculty, After graduation I worked in various countries, starting in Argentina, Ukraine, Central America, the Caribbean, Europe, middle east .and Russia Crucial to my personal success is the fact that I always adapt my cuisine to local tastes using local and organic ingredients. Despite cooking being my passion I also have additional competences namely creating a sustainable business, leading large teams, developing talents and of course being a great problem solver. Despite many achievements in my current and previous work places, receiving various awards and recognitions, one of the greatest honors has been to become a ‘Cultural & Gastronomic Ambassador of the Republic of Argentinian' – Chef ‘Marca Pais' in 2015 during an official visit of the Minister of Tourism of Argentina to Moscow. Starting My journey in Russia like the Executive Chef of the Radisson Collection Hotel Moscow for more of 6 years was a great experience helping me to developing my talent and learning the culture of Russia in the hotel business After I continue my career at the Luxury St Regis Hotel Moscow, part of the Marriot group, having the honor to be part of the 14 Top executive chefs (MILUX) in the Culinary Advisory for Marriot International, was the only chef from the Region, this group of 14 chefs are from all around the word and are the Advisory Culinary team for the luxury brands of Marriot International, helping to develop new concepts new ideas in the luxury brands During all my work in Russia I was always dream to work in the best Hotel for me in Russia and this it's the ‘ The Carlton” hotel Moscow , former Ritz Carlton Moscow , arrive to this incredible hotel and now to be part of the team like the Executive Chef it's a great challenge for every day to give the best of the best to feel part of this beautiful hotel collaborating to make it better and develop new concepts and ideas. Today it's a incredible privilege for me to become part of this team and join the performance of the team I am also very confident that I will be able a great addition to the existing team and that I am the perfect match considering my large experience internationally and locally.

At his restaurant Ernesto's in lower Manhattan, chef Ryan Bartlow serves up stunningly faithful renditions of the Basque cuisine he came to love while staging in Spain early in his career. In this interview, Ryan paints a vivid picture of his time overseas that caused him to fall in love with this food. He also recounts his time in some important kitchens, including as part of the opening team of such storied restaurants as Alinea in Chicago and Frenchette in New York City. This episode is brought to you in part by meez, the recipe operating system for culinary professionals. Try out their free basic version today.Andrew's next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.

A clever pun can make the difference between a so-so phrase and a memorable one. The phrase "the last straw" refers to an old fable about too many items in a load, but it takes on a whole new meaning in a public-awareness campaign about the environment. Also, why do we use the term "mob scene" to refer to an unruly crowd? This term originated in the world of theater. Finally: the Basque language spoken in the westernmost Pyrenees has long posed a linguistic mystery. Its origins are unclear and it's unlike any other language in the region. But Basque is enjoying something of a revival in a surprising place . . . Idaho. Plus, sun dog, ob-gyn, mob scene, George, Double George, Geezum Pete, and somersault vs. winter pepper. Read full show notes, hear hundreds of free episodes, send your thoughts and questions, and learn more on the A Way with Words website: https://waywordradio.org/contact. Be a part of the show: call 1 (877) 929-9673 toll-free in the United States and Canada; worldwide, call or text/SMS +1 (619) 800-4443. Email words@waywordradio.org. Twitter @wayword. Copyright Wayword, Inc., a 501(c)(3) corporation. Learn more about your ad choices. Visit megaphone.fm/adchoices

It's Festival Season. Wine, Music, Blues and Roots, Food, Fishing, Camping. The annual Cowichan Valley Wine Festival returns to its Month of August setting. Its kicks off July 27  with Sunset Soirée from 6-9 PM at the gorgeous Campbell Commons at  Brentwood College School in Mill Bay. 13 wineries will be pouring some of their favourites plus some chosen especially for this event. Attending and tasting allow you to actually meet the maker of the wines. There's nothing better than getting the real story of the wine. Expect high-end, new releases and a few surprises being poured. This year the food program will be created by  Mensch Catering, so you know it will be very interesting. Wineries pouring on the night will be Alderlea, Blue Grouse, Cherry Point, Damalli, Devino, Deoll, Enrico, Rocky Creek, Unsworth, Venturi Schultze, Zanatta and Emandare. August in the Cowichan Valley  Aug 1 – 31.  12 wineries. Wine Passport.   Your map and tasting glass are your ticket to all 12 participating Cowichan Valley Wineries. Everyone who purchases a ticket is automatically entered into draws. Accommodations, wine, tours,  transportation and gift baskets. Details at www.cowichanwineries.com Our guests are Alderlea – Julie Powell co-owner/co-winemaker Blue Grouse – Bailey Williamson  Head Winemaker Enrico Winery – Lorin Inglis  General Manager and Pres Cowichan Wineries Society. (Jim Moody from Zanatta had tech issues and I will do a follow up) www.cowichanwineries.com www.alderlea.ca www.bluegrouse.ca www.enricowinery.com @zanattawinery Chef Kristian Eligh – Marilena Café and Raw Bar.  Victoria It felt like the longest opening of a new restaurant I've seen in many years. It feels like 3-4 years ago I knew that Kristian and his family were moving back to Victoria with a plan to create a singular restaurant. Then came years of COVID and post-Covid. Finally, the day has arrived and Marilena Café and Raw Bar was just launched. Kristian is a chefs chef. From Thomas Keller's The French Laundry to culinary director of Hawksworth Restaurant and now Top Table Group Executive Chef. The Top Table Group includes Blue Water Café, Eliza, Cin Cin, Araxi, Il Caminetto, Bar Oso.  Quite a line up and it doesn't include their two New York City restaurants. Marilena is two rooms in one. They've been described as “pockets of ambience”. The Raw Bar, led by Chef Clark Park. The Café is the turf of one of the best managers Aaron Matsuzaki. The wine directory is large. It's overseen by the brilliant Shane Taylor This is a destination, my friends... Go to www.marilenacafe.com and check out the dazzling menu and wine list. The café is a blend of Japanese-inspired small plates, Italian salads and large sharing plates of whole fish, lobster and  48 hr Beef short rib. Cocktails on tap and a list of variables called lively, adventurous and sophisticated. Pouring select Vancouver Island Wines. One from Basque country and Aquilini   Cab/Merlot Family Blend from Red Mountain. Marilena is now open. It was well worth the wait. www.marilenacafe.com

Meet Deborah Driggs, an author, actress, model and life coach, who helps others heal from their pasts and connect with others on a deeper level. In this episode, we learn more about her amazing life story and how the ups and downs have shaped who she is and what she does today. Yegi and Deborah talk about the negative side of getting opportunities before you're ready and how sometimes jumping into things right away isn't the best call. Plus she gives us the five tools you can use today to work on your growth and find inner peace."The way you dealt with the pain from your past was to distract yourself. You used shopping, drinking alcohol, or traveling to escape the hurt and unbearable feelings that were just too painful to feel.Seems like anything would be better than facing what's going on on the inside.You're ready to heal so you can finally experience the love and joy that has been missing in your life. When we heal from our past hurts, it makes room for new experiences like connecting with others on a deeper level as well as feeling at peace about who are; this is what you really want, and you're ready!"Excerpt from Deborah's website, "Deb's Den" https://deborahdriggs.com Contact Deborah and let her know The Yegi Project sent you to get a free signed copy of "Son of a Basque!" Follow The Yegi Project on Instagram! https://www.instagram.com/theyegiprojectMore About Your Host:Yegi is a young entrepreneur who has always been curious and hardworking. You can say she has always seen things out of the box and been able to creatively solve difficult problems. Her cool and collective spirit in life and business makes you want to be around her. She thrives on inspiring others and helps others see things from a positive point of view. The Yegi Project, is the podcast for the young entrepreneur who may not know where to start, doesn't have anyone to guide them in the right direction and may not have full support from others. This podcast is called The Yegi “Project” because although Yegi is happy with where she is now, she knows that she still has a lot to do to complete her mission and purpose in this world. She aims to use this podcast to work hard alongside all of you to grow to a point where she can make a lasting change in people's lives and in the world.  If you would like to be a guest on a future episode of The Yegi Project, please email info@yegiproject.comThe Yegi Project is available on Apple Podcasts, Spotify, Stitcher and more!https://linktr.ee/theyegiprojectDisclaimer: This podcast or any other The Yegi Project episodes on this platform or other podcast streaming platforms is not legal business or tax advice. I make this content based on my own experience as a business owner and MBA for educational and entertainment purposes only.

Tour de France time again. For many years now all the action of the race has been exclusively covered by SBS and alongside the cycling , there is also the culinary action. Renowned French-Australian chef Guillaume Brahimi is back again, serving up the finest of French., Spanish and Basque cuisine in his "Plat Du Tour" nightly offerings. The series sees Guillaume, who operates Bistro Guillaume Melbourne and Perth, cook 21 mouth-watering recipes to accompany the 21 stages of the cycling event. He joined Philip Clark on Nightlife from Stage 5 of the race to discuss the race, his recent wedding in Paris, the riots and unrest in France and also his recipe for Garbure with garlic croutons.

Dan Berger and Barry Herbst With The Drive on Summer vacation, here is an episode for this week's podcast, from last August where Barry Herbst describes Rosé wines available at Bottle Barn. For all of this year's Rosé offerings and more, visit the Bottle Barn website, bottlebarn.com.  Bottle Barn Rosé wines are the subject of this episode of California Wine Country with Steve Jaxon and Dan Berger. It's Rosé all day with Barry Herbst from Bottle Barn on California Wine Country with Steve Jaxon and Dan Berger. Bottle Barn has more Rosés than anyone in Sonoma County and may stock more than any store in the whole country. They have at least 90 different ones, which is not quite as much as last year. These Rosé wines come from many regions of the world. The first to be opened comes from Basque country in Spain. Another feature of Ros´ is that there is a spectrum of colors of all of these wines. The Evolving Reputation of Rosé Dan Berger tells how it took an entire generation of people disparaging pink wine before a new generation decided to try it before deriding it. When the weather is awfully hot as it is now in late August, there are few wines more pleasant to drink. Now, Rosé is an “unstoppable train,” says Barry Herbst. The quality is so high and the flexibility with food makes it available to pair with many flavors of food. It is also easier and less expensive to produce than wines that require barrel aging. The first is called Kara Marie, the Ra Ra Rosé, a local production of winemaker Daryl Groom, named after his daughter. It is made from Grenache grapes grown in Dry Creek Valley. Its strong floral flavors have a trace of the taste of the red wine that it comes from. “Perfectly dry,” says Steve Jaxon. Dan suggests it would go with Steak Tartare. Click the logo to visit our sponsor Bottle Barn online for the coolest bargains on wine, beer and spirits. All of the wines today are from 2021. Some of these wines improve after a year or two and they are made to be enjoyed young. But if you accidentally lose a bottle in your cellar, don't toss it before you try it! Don't buy anything three years old, as that can be too late. Next is Husch Vineyards 2021 Mendocino Blaze Rosé. It is the pale pink or copper shade that is second in line in the featured illustration above. This is made from Zinfandel, Carignane and Petit Syrah. A Possible Comeback for White Zin? There was a stigma about White Zinfandel at one time, but some producers are actually bringing it back right now. Also, they harvest grapes for Rosé early, even right now in late August. Next is a 2020 dry Rosé from Von Winning. It should be well chilled and served in a decanter. It is made from Pinot Noir and is very flavorful. There are a lot of nice German pink wines coming in now. Next is a Txomin Etxaniz Rosé from Basque country. These grapes grow 7 feet high off the ground. The soil there is white, and it captures so much sunlight that it radiates heat off the ground, so the grapes have to be away from the heat of the soil. Until they had cold fermentation in steel tanks, these wines were not very good, but when they could invest in stainless steel tanks, the wine production improved a lot. “Zomin Zaniz” is the pronunciation according to Harry Duke. The last Rosé tasted today is a 2021 Les Rocailles from Savoie (aka Savoy, southeastern France). It is a cool growing area, light body, heavy acid, a good level of fruit, built on its tannins. It is like a red wine variant.

In this episode of Kilometre 0, we speak to three filmmakers who had the tricky task of making a film during the 2020 'Covid' Tour de France. The result is Enter the Slipstream, which debuts on US streaming service Peacock, part of NBC Sports, tomorrow (Saturday, July 1). Lionel Birnie spoke to director Ted Youngs, producer Matt Rogers and story producer Alexis Steinman about the filmmaking process, how Covid changed the story and how Enter the Slipstream is the ultimate tale of perseverance for the riders, the EF Pro Cycling team and the filmmakers themselves. Kilometre 0 at the 2023 Tour de France will be for Friends of the Podcast subscribers.  The next episode will be Laura Meseguer's interview with Joseba Beloki, the Basque rider who finished on the podium at the Tour de France three times and crashed in spectacular fashion on the run-in to Gap on Bastille Day during the 2003 Tour. Sign up at thecyclingpodcast.com

On this long weekend episode Kyla and Paul discuss what ferry is, what a highway is and what it means for enforcement. They also look at the Basque decision that is blurring the lines between provincial and federal jurisdictions and the idea of punishment vs deprivation. Check out the "Lawyer Told Me Not To Talk To You" T-shirts at Lawyertoldme.com Follow Kyla Lee on Twitter: twitter.com/IRPlawyer Follow Kyla Lee on Instagram: instagram.com/kylaleelawyer www.vancouvercriminallaw.com

Lots of cities have a food that defines them: Chicago has deep dish pizza, Cincinnati has their weird spaghetti chili, and Philly has their cheesesteaks. But what about Boise? Is it fingersteaks? Basque croquetas? Contributor Jocelyn Robertson and Hey Boise newsletter editor Blake Hunter are chatting with host Emma Arnold about our city's confusing food identity. Plus, they pitch a creative culinary treat as our official and iconic Treasure Valley food. What do you think is Boise's current definitive dish? If you were to create one, what tasty treat would you cook up? Let us know by sending us a voicemail or text: 208-546-9485. Want some more Boise news? Head over to our Hey Boise newsletter where you'll get a cheatsheet to the city every weekday morning. Can't get enough of us?! We get it. Follow us on Twitter and Instagram. Interested in advertising with City Cast Boise? Find more info HERE. Learn more about your ad choices. Visit megaphone.fm/adchoices

I was in Loyola, Basque country. At the location of the birth and conversion of St. Ignatius of Loyola, I explain to our 80 American pilgrims the way of St. Ignatius' prayer and discernment. This was the instructions on the interior life that captured the heart and mind of millions, including St. Francis Xavier, the [...]

Episode Summary This week on Live Like the World is Dying, Sean teaches Margaret about brewing alcohol. They talk about fermentation in general and then walk though how to make beer and cider. Guest Info Sean (he/him) can be found at https://seanvansickel.com/ Host Info Margaret can be found on twitter @magpiekilljoy or instagram at @margaretkilljoy. Publisher Info This show is published by Strangers in A Tangled Wilderness. We can be found at www.tangledwilderness.org, or on Twitter @TangledWild and Instagram @Tangled_Wilderness. You can support the show on Patreon at www.patreon.com/strangersinatangledwilderness. Transcript Live Like the World is Dying: Sean on Brewing Margaret: Hello, and welcome to Live Like the World is Dying, your podcast for what feels like the end times. This week we're talking about fermentation. We're talking about little things that eat things and then poop out alcohol. I actually don't really know because I'm the one who's going to be asking these questions and I record these introductions before I actually do the interview. So, I'm going to be learning more about fermentation and we're gonna be talking about alcohol, but we're also gonna be talking about all kinds of other stuff too. And I think you'll get a lot out of it. And first, we're a proud member of the Channel Zero Network of anarchists podcasts and here's a jingle from another show on the network. La la la, la la la la [Margaret making musical melody sounds] Margaret: Okay, we're back. And so if you could introduce yourself with your name, your pronouns, and then I guess like a little bit about how you got into fermentation? Sean: So my name is Sean. Pronouns are he/him. Well, I actually started with, with cider and mead because I had a harder time finding commercially available cider and mead that wasn't just kind of like a novelty product or obscenely expensive, you know, imported from like Basque country or whatever. So that's, that was kind of where I got my, my kickoff on fermentation. I worked in commercial fermentation doing sour beer production as well as like conventional clean, you know, canned beer, and then actually worked in sales and distribution with beer for a while. Margaret:Okay, so this is really exciting because I've always kind of wanted to get into this. Well, I've kind of wanted to get into everything, which is the whole reason I started this podcast, so I could ask people about how to do things. But fermentation...so you can format things and it makes them different? What is fermentation? Sean: So fermentation basically is either yeast or bacteria breaking down almost always some form of sugar or carbohydrate. The main thing that is being produced by that is co2. But a nice little side effect that is often produced is alcohol, right, or lactic acid is often produced especially in the presence of bacteria, specifically in the presence of lactic acid producing bacteria. We call them you know, LAB is the abbreviation that's used. So, fermentation is happening generally-when people are referring to it--they're referring to yeast fermentation. So the most common yeast, Saccharomyces cerevisiae, right, beer yeast. It's the same. It's called beer yeast. But that's the same yeast that's used to ferment wine. It's used to ferment like a sour mash, if you're, you know, making whiskey in a legal distillation situation as opposed to you know, the other distillation situation. It is illegal to distill alcohol for home use in the US. So, yeah, you have to be very careful you don't do that. On Accident. Margaret:Yeah, we won't cover that for a while. Sean: Yeah, right. Margaret: Okay, wait, is this the same yeast as like sourdough and all of that? Sean: It's very, very close. So sourdough is--especially if you make like a if you'd like a sourdough starter capture right from the air... I have not done this. It's something I've wanted to do. I've captured wild yeast for brewing from the air but never for baking. But they are a similar blend of airborne yeast, so you'll have wild yeast. You'll have wild Saccharomyces cerevisiae as well as wild other yeasts, Brettanomyces. Yeast strains are very common in air. And then you'll also have lactic acid bacteria in the air. So these are those rod shaped bacteria that are active in the absence of oxygen. They're anaerobic bacteria. So, they will continue to acidify things, even when there is no oxygen present to like kind of fuel or catalyze that reaction in a way that regular beer yeast, or even bread yeast, baking yeast, right, won't necessarily be able to do. Margaret: I'm really not used to the idea of thinking about bacteria as a positive thing. Sean: Right. No. So they are extremely a positive thing, Lactic acid bacteria, because they drop the pH as well. And lower pH means you don't have to worry about like botulism, for example. You know, so that's definitely a benefit. Most spoilage...So one number I'm going to be saying probably a few times is 4.2. 4.2 is like the pH level, below which you have a greater degree of protection because of the acidity, right. Margaret: Okay. Cause botulism doesn't like hanging out in there? Sean: Botulism is...I'm not 100% sure if it's the pH, the alcohol, or both. But botulism does not like low pH, nor does it like high ABV. So these are, these are both good ways of protecting yourself from that. Margaret: So it's that kind of...so fermentation probably comes originally, basically...Well, probably by accident. But originally probably comes from people just basically desperately trying to figure out how to make sure food doesn't go bad. And this is and fermentation is like, one of the many ways that humans have developed to keep food from going bad? Is that a? Sean: My theory is that's why fermentation stuck around. I think it showed up eventually because human... ancient, you know, human beings, proto humans even, you know, proto hominids realized they could get fucked up with it. Margaret:Yeah. That's fair. Sean: I think that's the key point. Like human nature hasn't changed that much. That will always be the driving influence on novelty, I think. Margaret: So, what are some of the things--I'm going to ask you about some of the specifics about how to do this a little bit--but what are some of the things that you can ferment? I know, you can make sauerkraut and you can make pickles? Nope, that's not fermentation. Sean: No, lacto fermented pickles, absolutely. That's frementation. Margaret: Oh, yeah. No, I totally knew that. That's definitely why I said it. Sean: Not like quick pickling with vinegar in the fridge. That's not an active fermentation process. And I do that too, like quick pickled red onions are like...those go well on everything. But no, like actual, like long term pickling. Hot sauces are a big one. You know, I did a batch of...I grew a bunch of jalapeno peppers. And then I went to like a restaurant supply type grocery store and they had like three or four pound bags of jalapenos for like, you know, they were starting to go off, right, I got them for like, under $1. So I fermented about 40 pounds of jalapenos in a five gallon bucket. And you just make a make of salt brine. Right. Like you can you can look up the levels. I think I did a 3.5% or 4%. saline brine in there. Margaret: I'll ask you the more specifics about how to do it in a bit. Sean: But yeah, so peppers you can do. You can do any kind of...anything that has an naturally occurring sugar usually can be fermented and emits....And when you have high levels of naturally occurring sugar, like the classic example is grapes, you usually are, you know, suspending that sugar and solution, water. Right. And you're making a beverage. Like that's the most classic example. That's, you know, wine, that's beer, that's, you know, fruit wines. You know, there's a lot of rural cultures throughout the world. There's, you know, non-grape wines, right, it's very common mead is another one, right, and probably the oldest. You know, we talked about the, you know, anthropological aspects of fermentation earlier. And, yeah, that's almost certainly we've, you know, a lot of evidence suggests mead, Margaret: Okay. So, when you ferment stuff, how long? What kind of shelf life are you able to get on something like hot sauce or sauerkraut or pickles and things like that? The like food stuff. Sean: Yeah. So you've definitely there are two dates at play here, which is the this is going to, you know, this still tastes really good and this is still a safe source of macronutrients and, you know, and things like that. I've had no decline in flavor with fermented hot sauce. And I usually package the fermented hot sauce in beer bottles with like a beer cap over the top or in a, like, sometimes mason jars as well. But in that packaging, I've not really seen any kind of degradation over like a two year time period, as far as flavor is concerned. It's probably foodsafe not indefinitely but probably at least 10 years. But it is going to depend on your process. It's going to depend on how much oxygen is introduced at packaging It's going to depend on the amount of salt that you have, you know, because salt is usually part of, you know, fermented food preservation and salt is a preservative. So, you know, there's going to be a lot of little factors that are going to affect that aspect of that. Margaret: Okay, but if you if you do it right, you can probably make bottles of stuff and leave them in your basement for like 10 years if you need to? Sean: Yeah, absolutely. Margaret: Fuck yeah. Sean: And that applies to especially lactic acid bacteria fermented alcohol. You know, whether that's like a French or Basque style cider or a sour beer. Those things we're talking, you know, probably a 20 year lifespan. Margaret: Oh, interesting. Okay, as compared to so that's the bacterially fermented? Sean: So the food is bacterially fermented as well. Margaret: But I mean, as compared to regular beer, right? Sean:Yeah. Yeah. Margaret How long does regular beer last? Sean Very high alcohol beer can last just as long because alcohol is a preservative just like salt, you know, the effects that some of these bacteria create. Bacteria and wild yeast like Brettanomyces is oxygen scavenging, right. So when you when it referments, if you re-...it's called bottle conditioning, right, it's where you add a small amount of fermentable sugar to a bottle and then cap it and then it referments in the bottle, you get a tiny layer a yeast at the bottom and it carbonates in the bottle. It's not done as often professionally because it produces pretty inconsistent results. But it is going to increase the lifespan of your beverage exponentially because as part of that like reproductive cycle, oxygen is scavenged and where there's less oxygen there's less spoilage. Margaret: So it's like putting the little oxygen absorber in with your like Mylar bag food only it's... Sean: Except it actually works. Yeah. [Laughing] It's far more effective because it literally is pulling every, almost every last, you know, unit of oxygen out of there and using it to fuel, you know, its own cellular reproduction. So it's not just being like absorbed and held--as much as it can be absorbed and held inert--it's like being used. Margaret: That's cool. Alright, so let's say I want to ferment because I kind of do. Let's start with...I think probably the average listener is probably thinking about how they're going to make beer or wine or things like that. Sean: Ciders probably the easiest. Margaret: Okay, so yeah, I want to make cider. What what do I do? Like what what do I need? How do I get started? Sean: You are in like actual apple country. If I understand correctly. So you have some options that most people don't. Where I am like getting getting really quality fresh pressed apple juice, apple cider, unfermented, right, is is a little bit of a challenge. But the easiest way to do it is to just go to a grocery store, you know, any place where you can get like the half gallon or gallon sized jugs of apple juice. You know, get them when they're on sale, get them in bulk. Use frozen apple juice concentrate if you want. It doesn't really matter. You are going to put that in a five gallon bucket, HDPE, high density polyethylene, plastic, right. It's a food-safe bucket. But like in food service, you see, you see these buckets used for pickles, you see them use for frosting at you know bakeries and things like that. If you want to do some dumpster diving, you can find yourself some of these real easy or if you just have a you know, a friend or member of your community that's, you know, involved or, you know, is working in food service they can probably hook you up with these as well. Worst case scenario, you.... Margaret: I'm looking it up, it's number two on the bottom of a? Like, plastic usually has a recycling symbol. Is it number two? Sean: HDPE? Margaret:Yeah. Sean: I don't remember if that's denoted with a number two, but it's HDPE plastic. Margaret: I just looked it up. Sean:Yeah. And it'll usually be specified as food grade or, you know, if it was used to hold food in the sense of the, you know, recycling and reusing from, you know, food service and like commercial kitchens and things like that, obviously, you know, you're taken care of in that respect. Margaret: I'm trying to look up to see whether like the Lowe's buckets are HDPE or not. Sean: There's two different types. Lowe's did have food grade ones. But the like, kind of universal blue bucket one, I believe it is HDPE but it is not certified food grade. So there might be contaminants in there. So, you would be maybe rolling the dice on that one a little bit. In a survival type situation or something like that, I think that would be fine. But, if you have other options, you know, maybe err on the side of caution. Margaret: Okay, that's good to know. I have a lot of these buckets for a lot of different purposes. Sean: Me too. Yeah. They get a lot of use in the garden. Margaret:Yeah, exactly. Now I'm like oh, are they not food safe. Should I not be growing tomatoes in them? And then I'm like, this is probably over thinking it. Sean: Depending you know, some something that like roots are touching not necessarily that food are touching versus something that you have in acidic and micro biologically active thing churning around that you are then going to drink in large quantities, like you know... Margaret: Okay. No, okay, fair enough. And this has been an aside Okay, so I've gone and gotten some apple juice, or if I'm really lucky I press some apples. And I've got a five gallon bucket and I fill the bucket with apple juice I assume? Sean: So, about four gallons of apple juice. Yeah, you gotta leave yourself some head space because you are going to, you know, have some activity in motion with the yeast. Then you're going to be pitching in yeast. For apple juice for cider you can use champagne yeast, right? That's, a very, very common one. It is a like a specialty product that you need to order online or get from like a homebrew store or a brewing supply store, something like that. You can use just regular like baking yeast, like breadmaker's yeast like Fleischmanns or whatever. It will work. You will get a few like...you're more likely to develop some off flavors, maybe some sulfur type, aromas. Things like that. And then you also might have a less healthy fermentation. So the fermentation might take longer and your final gravity right, the amount of residual sugar left by the fermentation will be higher and the amount of alcohol produced will be a little bit lower. Okay, so that's that's using like bread or baking yeast. If you're using a champagne yeast, you know, wine yeast, beer yeast even you are going to get a faster and much more complete fermentation. Less likely that contamination, if there is any present, will will take hold. Right? Margaret: Okay, what about um, like, let's say the supply chains are all fucked, right and I can't go get yeast. My two questions is one...okay well three questions. Can I use wild yeast? Second question, when you've already made this stuff, can you like reuse pieces of it as the yeast? Like in the same way as you like can with like sourdough or something? And then third question is, can you use a sourdough starter? That one so I'm expecting no. Sean: The answer to all of those is yes, actually. Margaret: Oh, interesting. Sean: And I'll go through one at a time. So your first, if there are supply chain issues, you don't have, or you just in general you don't have access, or you don't want to Margaret: Or you're in a jail cell and making it in the toilet or whatever. Sean: Yeah, right. that's gonna that's gonna have its own very special considerations. But yeah, you can absolutely use wild capture yeast. So the...what I would do with with the equipment that I have, I would get a cake pan and I would put...I would fill it maybe between a quarter inch and a half an inch high full of fermentable liquid, in this case apple juice. I put it outside, ideally on a spring or a fall day when there's no danger of a hard frost, right, either before or after, depending on which shoulder season you're in. But fairly close to that date is when you're going to get the best results. You're going to want to have some kind of a mesh over the top, maybe like a window screen or door screen, you know, screen door type mesh. Margaret: Keep bugs out? Sean: Yep, exactly. Keep bugs out. You want the microscopic bugs not the ones that we can see flying around in there, you know? So leave that out overnight on a cool night. If you have fruit trees, especially vines, any grape vines, anything like that, right under there is ideal. If you don't, just anywhere where there is some, you know, greenery growing. In the wild and you kind of have--not in the wild but you know, outside--in a non sterile, you know, non-contained environment, you're gonna have less luck trying to do this inside or, you know, in like a warehouse building or something like that. Yeah, this is actually, once you have that, you know, you've had it left overnight, decant it into maybe a mason jar or something like that with an airlock. I use like an Erlenmeyer flask just because I have them for other fermentation stuff. And you can with an Erlenmeyer flask, you can drop a magnetic bar in there, put it on a stir plate, and you know, knock the whole process out, you know, 10 times as fast. Obviously not necessary. But, it's a fun little shortcut if you want to, you know, drop $40 or $50 on a stir plate. Margaret: Is that just like a basically like, a magnet? Inside the flask that moves because of a magnet on the plate? Sean: Yep, that's it. Exactly. Margaret: That's Brilliant. Sean: Yeah, so you have like a little bar magnet. It's like coated in like a food safe plastic, right, so it's not gonna scratch anything up. And then you just drop that in, you turn on the plate, it usually has a like potentiometer, like little knob that you can control the speed on. Sometimes if you get the speed up too far, it will throw the magnet and then you've got to recenter it and get it all there. But that's great for, you know, doing your own yeast and bacteria captures. It speeds that up. Margaret: So it's speeding it up because you need to stir it. To go back to the I've just done this without a flask. I've put it in a mason jar. Sean: Yeah, just give it a swirl a couple times a day, give it a couple swirls. It is going to be, you know, working the same way just on a slower timeline. Margaret: And this is a sealed jar? Sean: Sealed, but with an airlock because again, anytime you have fermentation you have CO2 production, it you don't have an air lock, you've just made an improvised explosive device sitting on your kitchen counter. So you don't want that Margaret: Right. Usually not. Okay. So that's the little thing that you see sticking out of carboys where it's a little glass thing with some water in it. The thing goes through where the air bubbles go. Sean: Yeah, it's usually plastic. The most common ones are, it's like an S bend, right? The same kind of thing that you've seen, like sink and toilet plumbing to keep the stinky gas away. The function works the same way that gas can pass through in one direction. Margaret: So basically, you've captured some wild yeast and you've put it in a mason jar with an airlock and then it it...you're feeding it...it feeds off of that for a while and that's how you get your starter? Is that? Sean: Yeah, so that is your yeast. That is your inoculant, your starter? Yeah, but you do need to do a couple things to confirm that that is--because you know, wild captured isn't going to work every single time perfectly. It's why we've you know... Margaret: Why you can go buy champange yeast at a store. Sean: Yeah, everyone uses that. So what you need to do is you need to confirm that the pH is below 4.2. Okay, all right. So... Margaret: It's that magic number. Sean: Yeah, that's the big number for...I think that's what Douglas Adams was talking about, actually, he just probably pulled the decimal point. But no, so you need to make sure it's below 4.2 ph. You can do this with pH testing strips. Litmus paper. You can just, you know, put a drop of it on there and you know, see what color it is. I would advise against using the full pH range like the 0 to 14 ones just because since it is such a wide range, it can be kind of like "Is that greenish brown or is that brownish green?" like that's that's a whole point on the pH scale. The pH scale is logarithmic. So the difference between brownish green and greenish brown is a factor of 10. So like, you know, have a more narrow range. Litmus paper is ideal or a pH meter. They've gotten a lot better in the last five or ten years and a lot cheaper, like we're talking under $20. So those are really...if you're going to be doing fermentation, I would recommend using both just in case there's like a, you know, a calibration error or anything like that. It's just a good way to confirm. Margaret: Okay. Alright, so you've got to now, you know, the pH is under 4.2. What else are we checking? Sean: Yeah, we're also going to just use our olfactory sense. So get your nose in there. And if it smells like rotten eggs and sewage like toss that shit out. There are other bacteria at play that we that we don't want playing in our in our happy little colony here. So that needs to go and instead just, you know, do another capture. You want like fruity aromas, aromas that maybe have some spice or piquancy to them are fine. Like alcohol aromas are really good too, you know, things like that. These are all indicating fermentation production of, you know, of alcohol production of CO2 as well. You want to see that. That's another really good indicator is that and that's why I like those S-bend airlocks as opposed to they also make like a three piece one that just kind of percolates through. The S-bend one is really nice because you can see the CO2 coming through, right, you can see it coming through in bubbles. So you have a visual and audible indicator, right? Like you can hear that there are, you know, 10 or 15 bubbles coming through a minute, right. So you know that there is cellular reproduction happening and fermentation happening. Margaret: This whole thing...I recently recorded an episode about yeast, about sourdough, this is why I keep referencing sourdough. Yeah. And the whole thing is like hard for me to believe is real. Once I start doing it, I'll believe it but wild capture...Like sure the invisible alcohol makers in the sky are just going to turn it...like of course they are. Sean: It feels like some like biohacking, like bio-punk speculative fiction. Yeah. Like it totally does. Margaret:Yeah. But I love...I mean, when I start doing this, I'm gonna go out and buy yeast, right. But I'm much more interested in hobbies that I know that like, I know how I will do without buying chemicals if I have to, you know? Okay, so wild capture and then you said that you can also use... Sean: You can inoculate with stuff that you've already made. Margaret: Yeah. Sean: I think your second question, right. So the example I'll use for this is sour beer, right? I can go out and pick up a bottle of sour beer. I can drink the sour beer and leave just the dregs at bottom. I can swirl that up and I can pitch that into a fermenter and I've just inoculated it. That's it. Margaret: And so it can't be pasteurized, right? Sean: No, no, you don't want to pasteurize. But again, remember, we were talking about bottle conditioning, right. It's a bottle conditioned to beer. So, because it has sugar added to the bottle and it's naturally re fermented in the bottle, you know, built up co2 and nice, pleasant effervescent bubbles in the bottle that means that it is it is fully bioactive. That's great, too, because that...much higher levels of like vitamin B and things like that, as well as a full culture of yeast and bacteria, which are really good for your gut biome, which is also important. So that's why I'm a big fan. Pasteurization definitely helps for like safe transportation and breweries not getting sued when their bottles explode and leave glass in people's hands and things like that. Margaret: And so for anyone listening, pasteurization is where you treat it so that everything's dead inside, right? Sean: With heat. Margaret: Yeah, yeah, yeah. Sean: Yeah, exactly. They slowly increase the pressure in increments that you don't notice until you find that everything is completely dead. Margaret:Yeah. Okay. Cool. And safe for capitalism. Sean: And safe for capitalism. Absolutely. Yep. [laughing] Margaret: Cool. All right. So once we've domesticize, the bottles of beer...okay, anyway. Sean: Yeah, so we want to avoid pasteurization unless absolutely necessary because then the product is less healthy for us and it's less useful for us in the future. We can't use it to inoculate other other batches. If I were going to be doing that, I would--I mean, again, going back to that stir plate, I'm talking about an ideal situation--I would add some of that to unfermented beer or cider on the stir plate and let that go because that's going to get my yeast and bacteria cell count up very, very high. That's going to ensure the fermentation and acidification start quick and finish strong. Margaret: Okay. And so is there any like...Is it just a taste difference if you were to like....if I were to go get sour beer and then dump it, you know, do everything you just said, and then dump it in as my starter for some cider, would it just be like weird? Or would it be fine? Or like. Like mixing flavors and mediums or whatever it would be called? Sean: Oh, so like fermentables. Like a mix of apples and malt for example. Margaret: Well, so it's like if I'm using...if the yeast I have access to is I drank a sour beer and I have what's left, right. But what I have access to to ferment is apple juice. Can I use that to ferment the apple juice? Sean: Absolutely. Margaret: And will it taste really wild and different? Or is it just kind of yeast is yeast? Sean: Not especially. Sour beers is yeast and bacteria. So you have yeast and bacteria at play. Margaret: Can I make make sour cider? Sean: Yeah. Because there's already both malic acid and lactic acid naturally present in apple juice, using lactic acid producing bacteria doesn't make it seem as sour as like sour beer, right? Because it's already, there's already these natural acids at play. In beer, like the pH of non-sour beer, it's lower than like water, but it's not low enough that our brains register as sour. So, when you apply those bacteria to a, you know, fermented malt liquid, it's such a huge gulf between non-sour bees and sour beer. Non-sour cider and sour cider are kind of adjacent more. There is one other little factor though, that ties into what you brought up, which is that yeast and bacteria over time are going to adapt to perform ideally in the fermentable that they have reproduced in. So, if you are reusing like a culture, and I'm going to use the word culture rather than yeast or bacteria because it's almost always a combination of bacteria and multiple yeast, right? If your culture has optimized itself to reproduce and to, you know, churn through the fermentables in beer, right, you have a lot of longer chain carbohydrates in beer than you do in fruit juice whether that's apple or grape, right? So they're going to evolve to deal with those and, you know, when you switch from one to the other, your first fermentation might be a little bit sluggish. Still perfectly viable. Margaret: So, okay, so to go back to where we're at in the stage. I really actually like...I think probably most of this episode will be just literally us walking through the steps of making some cider, but we're gonna learn so much along the way. I'm really excited about it. Sean: I'm here for it. I'm here for it. Margaret: Yeah. So okay, so you've gotten your apple juice, you've gotten your starter yeast. Ideally, you went and got champagne yeast, but maybe it's the end of the world and you wild captured or maybe you just don't want to do that. My plan is to start the easy way and then try the hard way later. Sean: Yep. Good. It's good to....You're more likely to keep going if your first endeavor is successful. Margaret: If I succeed. Yeah, that's my theory. Okay, now I've got my five gallon bucket. I've added yeast. I'm closing it and putting a little S... Sean: Airlock. And it doesn't...again going back, like if you don't have access to a homebrew store or the internet or whatever and you can't get an airlock, like you're not completely screwed here. All you need is a piece of hose or tubing in a cork or bung or something like that and stick the other end in liquid, you know. Maybe water with a with a few drops of bleach in it, sanitizing solution, vinegar, alcohol, whatever. Right? Because then it's just you know, the CO2 is blowing out of that tube and just bubbling out of thing. Like an airlock is cleaner, takes up less space, and is more optimized, but yeah, improvisation works fine. Margaret: Okay. How long am I leaving this? Does it have to be in a cool dark place? Like can I do this on the... Sean: You don't want direct sunlight. Alright, so you don't want direct sunlight and you don't want light from you know, you don't want Margaret: Grow lights, or UV, or whatever. Sean: Yeah, grow light or UV or anything like that. If you just got like, you know, ambient room light hitting hitting it, especially if it's in a bucket, you're probably okay. Beer is more of a concern because beer has hops, and hops are photosensitive, and your beer will taste like Heineken at a summer picnic, you'll get that like kind of skunky thing that you get in green glass bottles. Margaret: Yeah. Which I weirdly, I have positive associations with just from... Sean: A lot of people do. A lot of people do. It's like...What you like isn't isn't wrong. Like, it is what it is. It's an unfavorable characteristic to some people, but, you know, there's a lot of traditional German beers that are described as having a sulfur character. And it's like, I don't like that though, but it's correct. Margaret: I drink a lot of Grolsch. And like, yeah, yeah, I drank a lot of green-bottled Grolsch when I lived in the Netherlands. And it was not...Yep. I'm not trying to relive my cheap beer phase. But like, Grolsch was a good middle of the road, cheap beer, you know. Sean: I like the bottles because they're almost infinitely reusable. You've got to replace those little plastic... Grolsch bottles are the ones that have that swing top with a little cage that clicks down. So those are...I still have a few of them that I use that I have been reusing for almost a decade now. Margaret: That's amazing. Okay, now so we've got the bucket, you're keeping it out of the sun because you don't want Heineken and especially with hops. Margaret: Oh, I would assume gravity is about alcohol. Sean: It's less of an issue with with cider. But you're going to, depending on how finicky you want to be, you can test the original gravity, right? Original gravity is the original measurement of the liquid's specific gravity, basically how much sugar is in solution? Sean: No, gravity is sugar in solution. Margaret: So that's how you find out your relative...Go ahead, please explain it. Sean: Yeah, you look at how much sugar you started with and how much sugar you ended up with and subtract the difference. Yeah, because yeah, yeah, no, it's...there's a couple ways of measuring original gravity. Margaret: Yeah, how do you do that? Sean: The easiest, cheapest, and most like durable over like a long term survival situation is going to be the use of a hydrometer. So that is like a little glass. It almost looks like an old school mercury thermometer with a bunch of weights on one end and like a glass bubble. And that floats in solution. You can float it in like a little like a tall cylinder so you don't waste very much alcohol. You can also float it directly in the bucket. Right? And it's got little lines. It'll tell you like 1.050 Like, that's like the standard standard gravity for most beer and cider. Right? It's around, you know, 1.050 and that when it's fermented fully... Margaret: Is it measuring the buoyancy of the water? Sean: Basically, yeah. Margaret: Yeah. Okay, cool. Yeah, sorry, please continue. Sean: So that is how a hydrometer works. And then you'll measure it again. If you're doing it in a bucket, you don't need a cylinder, you just need to sanitize that hydrometer and then stick it in, measure the original gravity, the gravity reading before you add yeast, and then after--in the case of cider, I would say, you know, three or four weeks I would start checking it again. The other really nice thing about a hydrometer is you can hold off on packaging until you get consistent readings, right? So if you check your...you know, you've let it ferment for three weeks. You check your gravity on Monday and then you write it down, you know: 1.015. Then you check it on Wednesday: 1.014. Okay, well, maybe check it again on Friday: 1.013. No, it's still going down. Like we need to, we need to let this continue to ferment. Margaret: Okay, so you're basically letting it eat as much sugar as it can. Sean: Yeah, yeah, it'll...it's got its own limit. It's got its own limit. And once there are no more digestible, you know, saccharides then you're safe to package. If you package while the yeast is still actively fermenting, you've got two problems. One of them is the.... Margaret: Exploding bottles. Sean: You know, exploding bottles, as mentioned earlier. The other is that, you know, our cultures are generally pretty considerate in that they clean up after themselves, right? They metabolize the most easily available sugars first and then there are some compounds leftover. A lot of them have unpleasant, you know, tastes or aromas, maybe like a really bitter, pithy, green apple thing. Sulfur is very common, right. But these compounds, the yeast is going to turn to when it runs...and bacteria are going to turn to when they run out of very, you know, junk food, basically. Very easily digestible monosaccharides. Margaret: Is there something called young beer where it hasn't eaten at all? Am I completely wrong? I just have this in my head somewhere. Sean: Like it's like a historical thing, right? Like in English brewing maybe? Margaret: I don't know. Some concept where people intentionally drink beer that still has the sugar or something? [Sounding unsure] I'm probably wrong. Sean: No, semi-fermented beer is very much a thing. And I know in some brewing traditions, I think there's some in Africa that use like cassava and things like that where you're drinking it like 12 hours into the fermentation and it's like kind of like a communal thing. Like, you know, people, you know, make a big batch and everybody drinks it at once so that you know, you can get it right when it's super fresh. Tepachi as well, like the fermented pineapple drink in South America, it's kind of a similar thing. There's the pineapple and then there's brown sugar added as well and you want to start drinking it when about half of the sugar is fermented so it's still really sweet. It's almost like a semi-alcoholic, like bucha tiki drink sort of thing. Margaret: Okay. Before we get to packaging, my other question is, is beer just white sugar? Is that the thing that's added? Like, what is the yeast? What is it? What is the...or is it eating the carbohydrates instead of the sugar? Sean: The carbohydrates. Beer uses beer uses malted barley. So malting is a process by which you take you take your grains of barley, you get it slightly damp and you just keep turning it over. And the kernels will like begin to germinate. But before they like crack open and you get like a little shoot or something like that, the process of germination, basically you get a lot of these very difficult to digest carbohydrates converted into simple carbohydrates so that the emerging plant has a rapid source of fuel. Kind of similar to an egg in the survival strategy, sort of. Yeah, right. Once it once it's malted, right, once that has has taken place, they kiln it, right. So, they hit it with heat. And that kills the sprouting grain. So, it's not like the malt is going to like mold or, you know, go to seed or, you know, start growing or anything like that. That would be inconvenient. You want this stuff to be able to stay shelf stable for a couple years. So, they treat it with heat, right. And there are there are all kinds of ways of doing it. It is a very involved process. I have never malted my own grains. I've thought about doing it, but it's like very labor intensive and really only economical at pretty large scale. Margaret: Is this why people didn't fuck with beer until after they were fucking with cider and meat and all that shit? Sean: I think so. But, the first beers were actually made from bread not malt. So. Margaret: Because it's simple? Sean: Exactly. Same process, right? It's easier to make bread than it is to commercially, you know, kiln, you know, bags and bags of barley. And also, you know, bread has its own shelf life. So, if you're getting towards the end of it.... Margaret: Oh, yeah, then you turn it into booze. Sean: Exactly. And that's a thing in Russia too. Kvass, K-V-A-S-S, it's a it's made with, like rye, rye bread. And it's usually around 2% or 3% alcohol, but it's literally like a thing that you know, people... Margaret: I love low-alcohol beer. Sean: Yeah, me too. Oh, man. Like a 2.5% alcohol pale ale. Yeah, just a little bit of hops. That is like my sweet spot. Margaret: Yeah, absolutely. Because it's like, oh, I want to drink a beer, but I don't want to get drunk all the time. Like, you know, it's like I love a beer on the nice afternoon, but I hate the after afternoon nap that you could get stuck taking if you drink an 8% beear. Like what the fuck. Sean: Yeah, no, it just like the day's plans have all of a sudden have changed. Margaret: Okay, because the reason I asked about the sugar thing is the first time I ever helped someone ferment. They made dandelion wine. And ever since then I've been like this is all bullshit because dandelion wine--at least as this person made it--I was like, this is just cane sugar wine. It's just cane sugar wine with some dandelion flavor. And I was like really upset by this. Because I--and maybe this is bullshit--but it's like, which of these alcohols are mostly just cane sugar? And which ones can you actually ferment? Sean: Dandelion wine for sure is because there's virtually no fermentable sugars in dandelion, but there are a lot of very strong botanical flavors. Like dandelion wine...like the dandelions are more equivalent to like hops in beer than they are to malt in beer. Margaret: Because the hops are flavor? Sean: Yeah, they're adding they're adding flavor. They're adding aroma. They're adding like all of these botanical, you know, aspects to it, but they are not the source of the alcohol. They are not the source of the sugar or anything like that. Margaret: Okay, can you make dandelion wine with like, with actual...I mean, I know cane sugar does come from a plant, but it's still...I feel betrayed. Sean: Yeah. You could make dandelion...you could add dandelions to cider. I haven't done it but I've noticed people doing it. You can use, you know, any kind of like a reconstituted fruit juice and do like a fruit type wine. I think the reason...and I think the one of the more interesting ways of doing the dandelion wine thing is doing a dandelion mead. I've had a few of those that are really good. Margaret: Oh, that sounds nice. That sounds very like cycle of life, you know, like, honey and the flowers. Sean: It's a lot of closed loops, right? No, I think the reason that cane sugar became a convention for that is, you know, economic. Like cane sugar was fairly cheap. It was the cheapest, you know, fermentable available to rural people in the Dust Bowl era. Margaret: That makes sense. Yeah. Sean: I mean, artificially so, right. Yeah. I think that's where that came from. Margaret: Okay, so you mentioned doing all this in a bucket. I still want to get to the putting it in the bottles and stuff. But, is there an advantage...Like, do...Should I get a carboy if I have the money to spend. I'm under the impression that a carboy are a big glass bottle that looks like one of those five gallon jugs you put in your office cooler, only it's for making alcohol. Is that better? Sean: That's pretty much it. I don't...I don't like carboys. I've used them. I use them for bulk aging of sour beer. I use them for primary fermentation of clean beer and cider. I got rid of all of mine. Margaret: So you use buckets and stuff? Sean: I use buckets or I use converted kegs or converted stainless steel kettles if I'm doing a larger batch. It's just I have a like...for like all the sour beer I have like a 15 and a half gallon stainless steel kettle with a like a bulkhead. Like a like a valve on the bottom. And that allows me to like do pass throughs. So I keep that as like my acidifying chamber. It's called a Solera. I actually wrote a Kindle digital single about like building and maintaining these. It's almost exclusively useful for sour beer, you know, bacterially fermented cider or vinegar making. But, if you're doing any of that kind of thing, especially, you know, small scale, but you know, wanting to provide for a bunch of people like a club or community or anything like that, it's really the most efficient way to do it. Margaret: Why don't you like carboys? Sean: I don't like glass. I don't like glass because there's just a real risk of injury. When...if you've got a seven gallon carboy full of liquid, we're talking 70 or 80 pounds in a glass bottle. Margaret: Yeah, okay. I see where you're going. Sean: Things can go Bad real quick. When I use them, I had some that fit in milk crates so I could just pick up the milk crates. That helped out a lot. They also make, they call them I think just carboys straps, it's like a like a four piece harness with handles that you can use. But when I when I've seen them break, it's almost always when someone's setting them down, right? Anytime you're setting down something heavy, you know, unless you're very strong and have a great deal of control, right, that last little bit you can sometimes kind of crack it down. And again, we're talking 70 or 80 pounds in a glass bottle. And you don't have to crack it down very hard for the whole bottom to go out and that's a mess. Margaret: Yeah. Because then you got blood in your beer. And that's just... Sean: Yeah, right. It gets very Klingon on very quickly. And it's Yeah. But the other aspect I don't like is they're completely light permeable too, right cause they're just clear glass. Margaret: Yeah. That always seemed weird. You have to keep them in a closet with a towel on them or whatever. Sean: Yeah, yeah. It's just I think, again, it was...so homebrewing only became legal in the United States under Jimmy Carter. Right. It had been illegal from prohibition to Jimmy Carter. Yeah. Margaret: Holy shit. Yeah. Does that mean we'll eventually get home moonshining? I can't wait. Sean: I feel like if we were going to get it, it would have happened already. And I don't think the trends politically are towards individual deregulation anytime soon for that kind of thing. But you know, it is legal to make you know, like fuel alcohol. Some people make fuel alcohol and then lose it in barrels and things like that. Margaret: Yeah, it's not worth it for me. I always figure I shouldn't do anything that brings the Eye of Sauron anywhere near me. So I'm just not gonna make it. Sean: Oh totally. And, there have always been people who are going to do it, you know, illegally, but it's not worth the hassle. It can be like...I know we've been talking about fermentation on the side of, you know, consumption and food and beverage and all that, but I do know, people who have stills that use them to produce like fuel alcohol, you know, for backpacking and things like that. And that is valid. And you can, you can, you can produce, you know, fuel alcohol very cheaply, if that's the thing that you use for, you know, kind of off grid type stuff that can really be a useful a useful toolkit, but kind of outside of what we're talking about today. Margaret: Yeah, I'll have you on...have you or someone else on at some point for that. Yeah. Okay. So you've made your alcohol, this was all simpler than I thought. So now you have a bucket full of alcohol, and you don't want to just pass out straws. What do you do? Sean: Yeah, passing out straws is an option, but you need to, you know, make sure there are enough people in your in your group to get through five gallons all at once, I guess. No, so you're the two main options available are bottling and kegging. Right? So bottling is usually, you know, when we're talking about it as an alternative to kegging, rather than, you know, bottling from a keg, which is a totally different thing. If we're going to bottle it, we're probably going to bottle conditioned it. So, we're going to add a small amount of sugar back. What's that? Margaret: But why? Sean: Bottle condition? Margaret Yeah. Sean Bottle condition for the oxygen scavenging effects of Brettanomyces yeast. Margaret To make it as safe as possible. because we don't have commercial... Sean And shelf stable as possible. Margaret Right? Okay. If we had like a big commercial thing then there would be a way of bottling it where no air gets in, but because we're doing a DIY some air will get in so that's why we want to bottle condition to clean up our mess? Sean Well, even in commercial systems you are going to have oxygen ingress, but it's going to be significantly less than than what you have at home. Okay. So yeah, that's going to help with that. So we got longer shelf life both for like a quality flavor product and a, you know, safe to consume product. Both of those are extended. That also adds carbonation, which a lot of people really enjoy, you know, having the nice fizzy bubbles. Margaret Oh, it's flat until this point? Sean Yeah, yeah. Totally flat. Because it's only going to pressurize in a sealed environment. It's only going to carbonate in a sealed environment. Margaret No, that makes sense. Sean You got to blow off tube. So all your co2 is, is going away. Margaret Does that mean people don't bottle condition their wine because otherwise you make champagne? Sean You wouldn't want to add sugar to wine that you are bottling unless you are trying to make sparkling wine. But of course it wouldn't be champagne unless it came from Champagne, France. Margaret I'm glad we have the same bullshit cultural reference. 90s...whatever. Sean Oh, man. That one is, like... Margaret I love Wayne's World. Sean ...hilarious too just in their own right. Margaret Okay, so, okay, so, back to our cider. We're bottling it. Oh, but that actually...cider is not normally carbonated. Is DIY Are you kind of stuck? Does bottle conditioning always carbonate it? Sean You can, if you want if you want still cider, just don't add sugar. Margaret How are you bottle conditioning then? Sean It's just not bottle conditioning, it's just bottled. It still has yeast in there, it still has all of that in there because you haven't pasteurized it, right? So, it still has those those health effects. Shelf life might be a little bit lower. I haven't seen any significant studies on comparing, you know, home produced still versus, you know, carbonated, you know, via bottle conditioning insider. But I would like to. Like that would be really...that'd be some really useful data if somebody wants to get on that. But you still are probably going to have a good few years of preservation. And again, the higher the alcohol you get the longer it's going to be shelf stable, right? You have fortified your cider with say brown sugar, right? That's a very common one that people will do. You add brown sugar and maybe some cinnamon or vanilla, right, especially for kind of like a winter drink. You can very easily make a cider that's 11% or 12% alcohol and ferment almost as quickly and that is going to stick around just fine. And it tastes really good. Margaret You know I want this. I don't even drink very much. But yeah, this is making me...I'm on...like, I barely drink anymore, but I'm like, I just want to make this stuff. Sean It is a lot of fun. And I've always really gravitated towards like the kind of like sensory aspects of beverage. Yeah, like, just the, I don't know, I love a head change. Don't get me wrong. Yeah. You know, there's a reason that humans, that we've been covergently evolving with alcohol for as many millennia as we have. But there are flavors that only really come out through, like for fermentation, specifically through lactic acid fermentation, and I'm talking flavors in beverages and food. You can get you get these, you know, different compounds from all different aspects of the process that you just can't get anywhere else. Margaret Okay, but we're, we're coming up towards an hour and I want to get to the point where my cider is in bottles. Sean Where we have drinkable alcohol? Margaret How do I get it? How do I get it into the bottles? So am I like siphoning it like you're stealing alcohol? Like when you're stealing gas? Sean Yeah, you can people do that. But they also make what's called an auto siphon, which is just like a little racking cane kind of arm that you just put the tubing on. And that like, let's it starts the siphon for you. It automatically starts to siphon for you. So you don't get your bacterial mouth on tubing. Margaret Yeah, that makes sense. Sean Yeah, you know, in a survival situation, you know, switch with some vodka and do it and call it good, but in an ideal situation, a sanitized, racking cane is ideal. Even more ideal, I think a lot of people do especially with cider because it doesn't produce nearly as much yeast sediment, just ferment in a bucket that has a little valve or bulkhead on it. Margaret Oh, down at the bottom? Sean Yep. All you got to do is take your bucket, sit it up on your counter, you add in you know a little bit of sugar. It's usually around like four ounces of sugar, you dissolve it in boiling water and then add the sugar solution. Stir it gently. And then you just use that valve to fill the bottles. And then you use a bottle cap or you can either use like a bench capper that like sits on a bench and has like a little lever arm like this. That's a lot more ergonomic. They also have these they call them wing cappers. There's two handles and you just kind of set it on top of the cap and then you know, push down. I have definitely broken bottlenecks with the wing cappers before. Yeah, not broken any with a bench capper. So I would definitely recommend a bench capper. Margaret Or, drink Grolsch. Sean Yeah, drink Grolsch. Yeah. And any kind of you can, you can save those. It's not just Grolsch bottles, but those are probably the most common ones. They have like a little swing cap cage, a little ceramic cap with a rubber grommet. You have some kind of siliconized grommet. Yeah. And that just sits there and then clicks it in place. And yeah, those sometimes you have to replace the little rubber part after every six or eight uses of the bottle. But yeah, that's a hell of a lot better than replacing the whole thing. Okay, once you have bottled, though, you are going to need to leave them alone for two or three weeks because the bottle conditioning needs to occur. So, it's refermentation in the bottle. So in order to get that CO2 built up and those those nice lovely bubbles, you're gonna have to leave that alone. Margaret But if it's cider, we can drink it right away because cider isn't conditioned. Sean Yeah, cider or wine. I like bottle conditioning cider. I like to carbonated cider. But if you're, if you're leaving it still, you know, that's kind of like the English tradition. I think you generally see more like carbonated cider, though. Margaret I'm...yeah, now that I realize I do....Cider does have carbonation. Great. I totally know what I'm saying. Sean Some don't and like a lot of...like, I was relating to like Basque cider. And you know, from like the France and Spain kind of border area you have like this huge range of carbonation. There you have some that are like champagne levels, like over carbonated like, you know, almost burns your nose when you drink it. And you have some that are completely still and then you have some that are, "Oh, yeah, I guess there are bubbles in here. I guess this is technically carbonated." Yeah, pétillant is the industry term. But so there is like a huge range on that. Margaret Okay, so the stuff I need is I need a fermentable, I need yeast. I need a not carboy but a bucket or whatever. I need a water lock...airlock. Sean Airlock or a blow off tube. Yeah. Margaret Yeah, and I need a way...either a spigot or a auto siphon. And I need bottles, bottle caps and a capper. Sean Yep. The other thing that I would say you need is, you need some kind of a sanitizer. If we're going with convenience, the easiest one is like a brewery specific sanitizer Star San or Quat, things like that. They're no-rinse sanitizers. So you don't...They sanitize and they leave a little bit of foam in place. And you don't need to rinse them. They will be broken down by the process of fermentation and they are soluble in alcohol and they are completely food safe. Yeah. So you generally buy these in like a concentrated form, like a 32oz or 64oz bottle with a little like dispenser, you know, thing at the top, and half an ounce of this concentrate will make...one ounce of the concentrate will make five gallons of sanitizing solution. So if you have one of these around... Margaret Jesus, so that's enough for a long time. Sean Yeah, I know, I've replaced my at some point, but I can't remember when the last time it was. Like, you don't go through it very quickly. It's definitely worth investing. You can, again in a pinch, you can use, you know, water diluted with bleach and then just rinse it with like water that's been boiled. Yeah, you can use you can use alcohol, right? You can you can use... Margaret If you have that still that we of course won't have...Once the apocalypse comes and we all make stills. Sean Yeah. Right, then in that situation, and obviously, you can use that to spray it down. You can even put, you know, in our in our current, you know, situation, you can you can put pop off vodka in a fucking Dollar Tree spray bottle and yeah, do it that way. You know, like there are options for that purpose. You know, like, you know, industry specific beverage and brewing no-rinse sanitizers are the easiest. And again, like we were talking about. Margaret Yeah, if you're planning it out. Sean If your first endeavor, if it goes well, right, and everything works easily, you're more likely to keep doing that. So, I definitely recommend using those, if possible, but again, certainly not necessary. Once you you've got that, the only other bit of material that we talked about, and it is optional, is the hydrometer. Margaret Oh, yeah, that's right. Because then you know when it's done. Sean You can also use a refractometer, which is a different piece of technology I mentioned. I meant to mention this earlier, but I didn't. A refractometer is...it almost looks like a little Kaleidoscope that you put up to your eye, but it's got like a like screen and then a piece of plastic that clips on top that lays flat on top of the screen. You put a couple of drops of your liquid on the screen and then put your plastic on there and you look through it. And it shows you on a line what your specific gravity is based on its refractometary index. Margaret Is the reason people homebrew is because they want to feel like mad scientists? And they want alcohol. Sean A lot of people I'm sure. Yeah. Margaret I mean, this is some mad Scientist shit. Now you use the kaleidoscope to find out how much alcohol there is. Sean I feel like yeah, you should have some Jacob's Ladders and Tesla coils behind you as you're doing it. Margaret That's how you sanitize is you make the ozone with it. Anyway. Sean Oh, you just lightening flash the ozone. Yeah, I can't believe I haven't heard about this. Yeah, no. The nice thing about the refractometer is we're talking like half a cc of liquid being used. So it is a really, really efficient way to measure it. It will not measure accurately in the presence of alcohol. There are like equations that can like compensate for this a little bit. Margaret Wait, then what good does it do? Sean It tells you how much is there originally. So if, like for me, I know to what degree like my house culture of yeast and bacteria ferments. It ferments down to like .002 or even just 1.0. The same lack of sugar in solution as water, basically. Right? So if I know that, I don't need to measure it at the end if it always winds up at the same place. Right? If I was selling it, I would need to, but if it's just for personal consumption, and I always know where it's finishing, I just need to know where it's starting and I know what the alcohol is. Margaret Okay. But then you can't tell if it's done except for the fact that you've done this enough that you're like the bubbles have stopped. It's been a week. I'm used to this. It's done. Or whatever. Sean Yeah, yeah. So, for Starting off, I definitely recommend the hydrometer. It's just more effective. And if you're doing all of your fermentation in a bucket anyway, it's real nice because you can, you can just put it in, you don't have to pull some out, put it in a sample, pour it, you know, put it in a tall cylinder and then toss that, you know, eight ounces of beverage down the drain or whatever. Margaret Yeah. Well, I think that's it. I think that we're out of time and we didn't even get to the food stuff. So, I'm gonna have to have you back on if that's alright some time. Sean Yeah, that's absolutely fine by me. I've enjoyed myself thoroughly. Margaret Fuck yeah. Is there anything that you want to plug? Like, for example, you have a book that people can buy about how to do some of this stuff? Maybe if more than one? I don't know. Like, you wanna? Yeah. Sean So "The Self-sufficient Solera" is the name of the book. I just did it is a Kindle single on Amazon. So you can you can get it there. If you don't, if you don't want to go through there, my website Seanvansickel.com. And yeah, there's contact info there too. You know, if anybody has any questions about any of this stuff, I love to share that and all of my writing is collected there. So, I've published an article on like, composting spent grains and like, you know, reducing waste from home brewing. I published that with Zymurgy Magazine recently. And, you know, that's all on there and original fiction and all that good stuff, too. Margaret Awesome. All right. Well, thank you so much. And I look forward to talking to you more about this soon. Sean Sounds good. Have a good one. Margaret Thank you so much for listening. If you enjoyed that episode then go get drunk. I don't know, maybe don't go get drunk. If you don't drink, we will be talking about fermentation that doesn't have to do with alcohol at some point in the future. And tell people about the show. We're weekly now. And you can be like, "Holy shit, this shows weekly," and people be like, "I've never heard what you're talking about." And you can be like, "I can't believe you've never heard of Live Like the World is Dying, what the fuck is wrong with you?" Or, instead of gatekeeping, you could just tell them that they can find it wherever they listen to podcasts. And if they're like, "I don't listen to podcasts," you can be like, "That's fair. Everyone gets information in different ways." I mean, you can be like, "No, you should absolutely listen podcasts. It's the only reasonable thing to do." You can also support us by supporting us on Patreon. Our Patreon is patreon.com/strangersinatangledwilderness. Strangers in a Tangled Wilderness is an anarchist media collective that puts out, you'll be shocked to know this, it puts out podcasts like this one, and Anarcho Geek Power Hour and Strangers in a Tangled Wilderness. And we also put out zines and we put out books, including my most recent book "Escape from Incel Island." So you should support us if you want. It allows us to pay for transcriptions and audio editing and makes all of this possible. And in particular, I would like to thank top of all--I can't say Hoss the Dog is the best dog because Rintrah's the best dog. I'm sorry Hoss the Dog. I know every dog is the best dog to their individual people that they hang out with. But Rintrah is the best dog. But close runner up, just like close runner up on also Anderson, but close runner up is Hoss the Dog. And I'd also like to thank the following people who are presumably humans. Michiahah, Chris, Sam, Kirk, Eleanor, Jenipher, Staro, Cat J., Chelsea, Dana, David, Nicole, Mikki, Paige, SJ, Shawn, Hunter, theo, Boise Mutual Aid, Milica, paparouna, Aly, Paige, Janice, Oxalis, and Jans. Y'all make it possible. As for everyone else, y'all are also great because we're all going to try and get through this really, really nasty shit together. And we're doing it. We're so here. We will continue to be here. That's the plan. All right. Oh, goodbye. Find out more at https://live-like-the-world-is-dying.pinecast.co

A BBC World Service documentary revealing the untold stories behind Arsenal manager Mikel Arteta's journey to the top. In Barcelona, former Liverpool goalkeeper Pepe Reina relives his time sharing bunk beds with Arteta at the world-famous La Masia academy, declaring that the boy from the Basque country was “born to be a manager”. Presenter John Bennett travels to Arteta's home town of San Sebastian to meet his childhood coach at a small club, next to a hair salon, that has become an amazing football talent factory. Hear from former teammates at Everton, Arsenal and Rangers, from where Dutch great Ronald de Boer remembers Arteta stepping up aged 21 to score a stoppage-time penalty to snatch the title from Glasgow rivals Celtic: “To take that responsibility, at such a young age, in such an important game and moment of that decisive title race against Celtic was impressive.” And find out why the Welsh city of Newport played such an important part in Arteta's journey into coaching. Arsenal legend Arsène Wenger and former Man City captain Vincent Kompany also feature in this documentary, which paints a picture of a single-minded, intelligent and meticulous man, schooled in the Barcelona style of play, who is now mixing it with the top managers in the game and has got Arsenal fans dreaming of glory once again.

The trumpet blew to signal the end of the Segunda season in the 129th minute of the final second leg when the trumpeter himself, Asier Villalibre, slotted home a penalty to lay to rest his Estadio Gran Canaria ghosts.Liam & Alex analyse all the action between Deportivo Alavés and Levante as the Basque side booked their place back in Primera.  Enter the Super Cinco by completing the form on the link below! https://forms.gle/nRG5YDYTUJaTEtxMACheck who you picked in your team on the link below https://docs.google.com/spreadsheets/u/0/d/1VlKSZGEf6CNrVBWZ7hdbBUrunOFNveoLyX6n4_dBHg4/htmlview?pli=1#PrizesMonthly winner: 50% off at @davethephotowww.footballstadiumphotography.co.ukANDA Spanish Segunda Show mug*Season winner: £30 voucher at @davethephotowww.footballstadiumphotography.co.uk*Free UK deliveryVisit www.footballstadiumphotograhphy.co.uk to see their range of A3 and A4 prints, t-shirts, mugs, coasters and more, with a choice of over 100 stadia!Join our Segunda Spanish Show community FOR FREE on discord - link below. https://discord.gg/Wt9YssuQau- Free App- Free to join- Chat with like minded Segunda fans, including Alex and Liam(Similar to a whatsapp group chat but does not reveal your phone number to other users)

A version of this essay has been published by Open Magazine at https://openthemagazine.com/essays/the-new-knowledge-war/Generative AI, as exemplified by chatGPT from Microsoft/OpenAI and Bard from Google, is probably the hottest new technology of 2023. Its ability has mesmerised consumers to provide answers to all sorts of questions, as well as to create readable text or poetry and images with universal appeal. These generative AI products purport to model the human brain (‘neural networks') and are ‘trained' on large amounts of text and images from the Internet. Large Language Models or ‘LLMs' are the technical term for the tools underlying generative AI. They use probabilistic statistical models to predict words in a sequence or generate images based on user input. For most practical purposes, this works fine. However, in an earlier column in Open Magazine, “Artificial Intelligence is like Allopathy”, we pointed out that in both cases, statistical correlation is being treated by users as though it were causation. In other words, just because two things happened together, you can't assume one caused the other. This flaw can lead to completely wrong or misleading results in some cases: the so-called ‘AI hallucination'. To test our hypothesis, we asked chatGPT to summarise that column. It substantially covered most points, but surprisingly, though, it completely ignored the term ‘Ayurveda', although we had used it several times in the text to highlight ‘theory of disease'. This is thought-provoking, because it implies that in the vast corpus of data that chatGPT trained on, there is nothing about Ayurveda.The erasure of Indic knowledgeEpistemology is the study of knowledge itself: how we acquire it, and the relationship between knowledge and truth. There is a persistent concern that Indic knowledge systems are severely under-represented or mis-represented in epistemology in the Anglosphere. Indian intellectual property is ‘digested', to use Rajiv Malhotra's evocative term.For that matter, India does not receive credit for innovations such as Indian numerals (misnamed Arabic numerals), vaccination (attributed to the British, though there is evidence of prior knowledge among Bengali vaidyas), or the infinite series for mathematical functions such as pi or sine (ascribed to Europeans, though Madhava of Sangamagrama discovered them centuries earlier).The West (notably, the US) casually captures and repackages it even today. Meditation is rebranded as ‘mindfulness', and the Huberman Lab at Stanford calls Pranayama ‘cyclic sighing'. A few years ago, the attempts of the US to patent basmati rice and turmeric were foiled by the provision of ‘prior art', such as the Hortus Malabaricus, written in 1676 about the medicinal plants of the Western Ghats. Judging by current trends, Wikipedia, and presumably Google, LinkedIn, and other text repositories, are not only bereft of Indian knowledge, but also full of anti-Indian and specifically anti-Hindu disinformation. Any generative AI relying on this ‘poisoned' 'knowledge base' will, predictably, produce grossly inaccurate output. This has potentially severe consequences: considering that Sanskrit, Hindi, Tamil, Bengali (and non-Latin scripts) etc. are underrepresented on the Internet, generative AI models will not learn or generate text from these languages. For all intents and purposes, Indic knowledge will disappear from the discourse. These issues will exacerbate the bias against non-English speakers, who will not think about their identity or culture, reducing diversity and killing innovation.More general problems with epistemology: bias, data poisoning and AI hallucinationsGenerative AI models are trained on massive datasets of text and code. This means they are susceptible to inherent biases. A case in point: if a dataset is biased against non-white females, then the generative AI model will be more likely to generate text that is also biased against non-white women. Additionally, malicious actors can poison generative AI models by injecting false or misleading data into the training dataset. For example, a coordinated effort to introduce anti-India biases into Wikipedia articles (in fact this is the case today) will produce output that is notably biased.  An example of this is a query about Indian democracy to Google Bard: it produced a result that suggested this is a Potemkin construct (i.e., one that is merely a facade); Hindu nationalism and tight control of the media “which has become increasingly partisan and subservient to the government” were highlighted as concerns. This is straight from ‘toolkits', which have poisoned the dataset and are helped, in part, by US hegemonic economic dominance. More subtly, generative AI models are biased towards Western norms and values (or have a US-centric point of view). For example, the Body Mass Index (BMI), a measure of body fat, has been used in Western countries to determine obesity, but is a poor measure for the Indian population, as we tend to have a higher percentage of body fat than our Western counterparts. An illustration of AI hallucination came to the fore from an India Today story entitled "Lawyer faces problems after using ChatGPT for research. AI tool comes up with fake cases that never existed." It reported how a lawyer who used ChatGPT-generated precedents had his case dismissed because the court found the references were fabricated by AI. Similar risks in the medical field for patient treatment will be exacerbated if algorithms are trained on non-curated datasets. While these technologies promise access to communication, language itself becomes a barrier. For instance, due to the dominant prevalence of English literature, a multilingual model might link the word dove with peace, but the Basque word for dove (‘uso') is used as a slur. Many researchers have encountered the limitations of these LLMs, for other languages like Spanish or Japanese. ChatGPT struggles to mix languages fluently in the same utterance, such as English and Tamil, despite claims of 'superhuman' performance. The death of Intellectual Property RightsIntellectual property rights are a common concern. Already, generative AIs can produce exact copies (tone and tenor) of creative works by certain authors (for example, J K Rowling's Harry Potter series). This is also true of works of art. Two things are happening in the background: any copyright inherent in these works has been lost, and creators will cease to create original works for lack of incentives (at least according to current intellectual property theory). A recent Japanese decision to ignore copyrights in datasets used for AI training (from the blog technomancers.ai, “Japan Goes All In: Copyright Doesn't Apply to AI Training”) is surprisingly bold for that nation, which moves cautiously by consensus. The new Japanese law allows AI to use any data “regardless of whether it is for non-profit or commercial purposes, whether it is an act other than reproduction, or whether it is content obtained from illegal sites or otherwise.” Other governments will probably follow suit. This is a land-grab or a gold rush: India cannot afford to sit on the sidelines.India has dithered on a strict Data Protection Bill, which would mandate Indian data to be held locally; indirectly, it would stem the cavalier capture and use of Indian copyright. The Implications are chilling; in the absence of economic incentives, nobody will bother to create new works of fiction, poetry, non-fiction, music, film, or art. New fiction and art produced by generative AI will be Big Brother-like. All that we would be left with as a civilisation will be increasingly perfect copies of extant works: Perfect but soulless. The end of creativity may mean the end of human civilisation.With AIs doing ‘creation', will people even bother? Maybe individual acts of creation, but then they still need the distribution channels so that they reach the public. In the past in India, kings or temples supported creative geniuses while they laboured over their manuscripts, and perhaps this will be the solution: State sponsorship for creators.Indian Large Language Models: too few yet, while others are moving aheadDiverse datasets will reduce bias and ensure equitable Indic representation to address the concerns about generative AI. Another way is to use more rigorous training methods to reduce the risk of data poisoning and AI hallucinations.Progressive policy formulations, without hampering technological developments, are needed for safe and responsible use to govern the use of LLM's across disciplines, while addressing issues of copyright infringement and epistemological biases. Of course, there is the question of creating ‘guardrails': some experts call for a moratorium, or strict controls, on the growth of generative AI systems. We must be alive to its geopolitical connotations, as well. The Chinese approach to comprehensive data-collection is what cardiologists refer to as a ‘coronary steal phenomenon': one segment of an already well-perfused heart ‘steals' from another segment to its detriment. The Chinese, for lack of better word, plunder (and leech) data while actively denying market access to foreign companies. Google attempted to stay on in China with Project Dragonfly, while Amazon, Meta, Twitter were forced to exit the market. Meanwhile, ByteDance, owner of TikTok, is trying to obscure its CCP ties by moving to a 'neutral jurisdiction' in Singapore, while siphoning off huge amounts of user data from Europe and the US (and wherever else it operates) for behavioural targeting and capturing personal level data, including from children and young adults. The societal implications of the mental health 'epidemic' (depression, low self-esteem, and suicide) remain profound and seem like a reversal of the Opium Wars the West had unleashed on China. India can avoid Chinese exclusivism by keeping open access to data flows while insisting on data localisation. The Chinese have upped the ante. Reuters reported that “Chinese organisations have launched 79 AI large language models since 2020”, citing a report from their Ministry of Science and Technology. Many universities, especially in Southeast Asia, are creating new data sets to address the spoken dialects. West Asia, possibly realizing the limitations of “peak-oil”, have thrown their hat in the ring. The United Arab Emirates (UAE) claims to have created the world's “first capable, commercially viable open-source general-purpose LLM, which beats all Big Tech LLMs”. According to the UAE's Technology Innovation Institute, the Falcon 40B is not only royalty free, but also outperforms “Meta's LLaMA and Stability AI's StableLM”. This suggests that different countries recognise the importance of investing resources to create software platforms and ecosystems for technological dominance. This is a matter of national security and industrial policy.“We have no moat” changes everything: welcome to tiny LLMsChiranjivi from IIT Bombay, IndiaBERT from IIT Delhi and Tarang from IIT Madras are a few LLMs from India. India needs to get its act together to bring out many more LLMs: these can focus on, and be trained on, specialised datasets representing specific domains, for instance, that can avoid data poisoning. The Ministries concerned should provide support, guidance, and funding. The obstacle has been the immense hardware and training requirements: GPT-3, the earlier generation LLM, required 16,384 Nvidia chips at a cost of over $100 million. Furthermore, it took almost a year to train the model with 500 billion words, at a cost of hundreds of millions of dollars. There was a natural assumption: the larger the data set, the better the result with ‘emergent' intelligence. This sheer scale of investments was considered beyond Indian purview. A remarkable breakthrough was revealed in a leaked internal Google memo, timed with Bard's release, titled "We have no moat, and neither does OpenAI," a veritable bombshell. It spoke about Meta's open sourcing its algorithmic platform, LLaMA, and implications for generative AI research.  Although there is no expert consensus, the evidence suggests smaller datasets can produce results almost as good as the large datasets.This caused a flutter among the cognoscenti. Despite Meta releasing its crown jewels for a wider audience (developers), there was an uptick in its stock value, despite failures in its multiple pivots beyond social media. To understand this better, Geoffrey Hinton, the ‘godfather' of deep learning, explains in detail: All large language model (LLM) copies can learn separately, but share their knowledge instantly. That's how chatbots know more than an average person. The performance trajectory of different LLM's has skyrocketed; for example, consider this: Using LLaMa as a base, researchers were able to quickly (in weeks) and cheaply (a few $100) produce Alpaca and Vicuna that, despite having fewer parameters, compete well with Google's and openAI's models. The graph shows that the answers from their chatbots are comparable in quality (per GPT-4). A fine-tuning technique called LoRA (Low Rank Adoption) is the secret behind this advance.This abruptly levels the playing field. Open-source models can be quickly scaled and run on even laptops and phones! Hardware is no longer a constraint. Let a thousand Indian LLMs bloom!  The way forwardGiven the astonishing amounts being invested by venture capitalists and governments in generative AI, there will be an explosion in startup activity. There are already a few in India, such as Gan, Kroopai, Peppertype.ai, Rephrase.ai, TrueFoundry, and Cube. Still, TechCrunch quoted Sanford Bernstein analysts who painted a gloomy picture: “While there are over 1500 AI-based startups in India with over $4 billion of funding, India is still losing the AI innovation battle”. Without exaggeration, it can be argued that this is an existential threat for India, and needs to be addressed on a war-footing. The AIforBharat initiative at IIT Madras is a start, but much more is needed. A sharply focused set of policies and regulations needs to be implemented by the government immediately that will both prevent the plunder of our intellectual property and data, and also encourage the creation of large numbers of models that make good use of Indian ingenuity and Indic knowledge.2245 words, 4 June 2023 This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit rajeevsrinivasan.substack.com

durée : 00:03:49 - La chronique de Manon Fleury - par : Manon Fleury - Manon Fleury a rencontré Jon Harlouchet qui est à l'origine de la réintroduction, à partir des années 2000, du Maïs Grand Roux Basque Arto Gorria, une variété ancienne cultivée dans cette région dès le 16ème siècle et qui avait largement disparue.

Alasdair, Barlow and Michael discuss and analyse the latest European football news. In presenting their alternative end-of-season awards, the boys look at Siniša Mihajlović's legendary legacy, Habib Diarra's emergence as one of Ligue 1's most coveted teenagers, the Basque country's disproportionate impact on Spanish football, Schalke's fruitless Rückrunde resurgence, and more. Why is Union Berlin manager, Urs Fischer fully deserving of Road to Nowhere cult hero status?What silver linings are there for Sampdoria following a season to forget for i Blucerchiati? Which LaLiga duo would be well-suited to a stint in the Love Island villa? In what regard is Nantes' prolongation of their top-flight status a positive for Ligue 1 as a whole?

On June 5, 1865, Anglican priest and polymath Sabine Baring-Gould wrote the processional hymn, “Onward, Christian Soldiers.” The hymn was originally written for children walking to Horbury St. Peter's Church near Wakefield in Yorkshire, England. Far from the cultural stereotype that the hymn earned Baring-Gould—that of a militant, narrow-minded clergyman fearful of and fighting against new knowledge—he actually led an impressive life, remaining keenly inquisitive about the world God has made.   The song, which he wrote in about 15 minutes, was originally titled “A Hymn for Procession with Cross and Banners.” It was inspired by biblical imagery of the Christian as a soldier and only became popular when composer Arthur Sullivan wrote a new melody for it later. Its military imagery, out of step with today's cultural vibes, has led many contemporary hymnbook compilers to leave it aside.  Like other Anglican clergymen of his day, Baring-Gould was involved in more than serving parishes and writing children's processionals. He was the son and heir of a noble family but decided on a career in the Church. Ordained in 1864, he became curate at the church at Horbury Bridge, where a year later he would pen “Onward, Christian Soldiers.” There, he met Grace Taylor, the then-teenaged daughter of a local miller. The two fell in love and, despite a considerable age gap, were married for 48 years until her passing. Together, they raised 15 kids, all but one of whom survived into adulthood.   Even while serving in parishes, Baring-Gould was a prolific writer, with nearly 1,300 titles to his credit. These include novels and short stories published in a variety of journals, a 16-volume series called Lives of the Saints, modern biographies, travelogues, hymns (the best-known of which aside from “Onward, Christian Soldiers” being “Now the Day Is Over”), sermons, apologetics, and cultural and anthropological studies. He had an international reputation as an antiquarian. His Curious Myths of the Middle Ages, a study of 24 medieval superstitions and their variants and antecedents, was particularly popular and was even cited by sci-fi and horror writer H.P. Lovecraft. He also published The Book of Werewolves, a collection of stories still widely cited.  To do some of this work, Baring-Gould studied and mastered several ancient, medieval, and modern languages. Along with more common languages for British scholars of the period, he knew Basque, an obscure language unrelated to any other, sufficiently well enough to translate a Basque Christmas carol into English as “The Angel Gabriel from Heaven Came.”  Baring-Gould's God-driven curiosity about the world only furthered when he inherited his family estate in Devon in 1872. He moved there as both squire and vicar in 1881, devoting a great deal of time to studying and writing about Devon and the West Country. He transcribed hundreds of folk songs from the region that would otherwise have been lost, even publishing several volumes in collaboration with Cecil Sharp, a central figure in preserving and promoting English folk songs in the Edwardian period. Baring-Gould considered these collections of songs his most important work.  He also earned an international reputation in the developing field of archaeology. With his friend Robert Burnard, Baring-Gould began the first scientific archaeological excavations of Dartmoor in Devon, which includes the largest concentration of Bronze Age remains in Britain. The two initially concentrated on hut circles, depressions in the ground outlined with stones that were the foundations for conical wooden huts thousands of years ago, before launching a more systematic investigation of the region. As secretary of the group, Baring-Gould authored the first 10 annual reports of the Dartmoor Exploration Committee. This began a systematic exploration and occasional restoration of the region's prehistoric sites. Beyond the annual reports, he published several other works on Dartmoor.  As if all this were not enough, Baring-Gould was also an amateur ironworker and painter. Prior to his ordination, while a teacher at a boys' school, he designed the ironwork for the school and painted scenes from The Canterbury Tales and The Faerie Queene on the jambs of the windows.  In all, Baring-Gould was far more than the lyricist for “Onward, Christian Soldiers.” As Anthony Esolen commented, he could only have lived in the 19th century, when scholarship was not so specialized, and amateurs could still make important contributions to a wide range of fields. For our era, he is a remarkable example of a person who used the prodigious talents God had given him to serve the church, his community, and the wider world.  This Breakpoint was co-authored by Dr. Glenn Sunshine. For more resources to live like a Christian in this cultural moment, go to breakpoint.org. 

The rise of Unai Núñez. Unai Núñez Gestoso is a Spanish professional footballer who plays as a centre back for RC Celta de Vigo, on loan from Athletic Bilbao, and the Spain national team. The Basque Country national football team represents the Basque Country in football. It selects players from the Basque Country autonomous community, Navarre and the French Basque Country and is organised by the Basque Football Federation. Image Credit: unainunez/instagram

We have just one matchday left in LaLiga after another thrilling round of games - nine all at the same time, with so much on the line, was nearly too much for us. Join hosts Ruairidh Barlow (@RuriBarlow) and Román de Arquer (@Aeroslavee) as they piece back together the penultimate round of La Liga action and all the consequences.There is nowhere else to start than the relegation battle, and with three different ties involving direct rivals, even three 0-0 draws would have been the height of drama. As it was, there was no shortage of action, with Getafe and Cádiz coming out winners. Espanyol, were very much the losers. This podcast was brought to you by the Barcelona metro service, which quickly transported one of our hosts from Camp Nou to our recording location, and we close out part one with reaction direct from the final game before it becomes the Camp Vell.Part two sees us head north, as we reflect on the ongoing European battles with heavy representation from the Basque country - La Real continue to make their case for being the best run club in Spain. That Europa Conference League spot was always going down to the last day, but nobody thought that it would end up with six teams still in the running. Finally we close out part two with Sevilla, who lost to Real Madrid, but in an unusual turn of events for Los Blancos, have bigger fish to fry.If you aren't already, follow @LaLigaLowdown on Twitter to keep up to date with all the latest in Spanish football, and head to laligalowdown.substack.com for our written content. Hosted on Acast. See acast.com/privacy for more information.

We have just one matchday left in LaLiga after another thrilling round of games - nine all at the same time, with so much on the line, was nearly too much for us. Join hosts Ruairidh Barlow (@RuriBarlow) and Román de Arquer (@Aeroslavee) as they piece back together the penultimate round of La Liga action and all the consequences.There is nowhere else to start than the relegation battle, and with three different ties involving direct rivals, even three 0-0 draws would have been the height of drama. As it was, there was no shortage of action, with Getafe and Cádiz coming out winners. Espanyol, were very much the losers. This podcast was brought to you by the Barcelona metro service, which quickly transported one of our hosts from Camp Nou to our recording location, and we close out part one with reaction direct from the final game before it becomes the Camp Vell.Part two sees us head north, as we reflect on the ongoing European battles with heavy representation from the Basque country - La Real continue to make their case for being the best run club in Spain. That Europa Conference League spot was always going down to the last day, but nobody thought that it would end up with six teams still in the running. Finally we close out part two with Sevilla, who lost to Real Madrid, but in an unusual turn of events for Los Blancos, have bigger fish to fry.If you aren't already, follow @LaLigaLowdown on Twitter to keep up to date with all the latest in Spanish football, and head to laligalowdown.substack.com for our written content. Hosted on Acast. See acast.com/privacy for more information.

In this episode of the SCBWI Podcast, we are joined by Lawrence Schimel!Lawrence Schimel is a full-time author, writing in both Spanish and English, who has published over 120 books in a wide range of genres. He is also a prolific literary translator, working into both English and Spanish, of over 140 books.His picture books have won a Crystal Kite Award from the Society of Children's Book Writers and Illustrators, been selected for the White Ravens from the International Youth Library in Munich, Germany and have been chosen for IBBY's Outstanding Books for Young People with Disabilities three times, among many other awards, honors, and distinctions.For his adult books, he has won the Lambda Literary Award (twice), the Spectrum Award, the Independent Publisher Book Award, and many others.His translations have won a PEN Translates Award from English PEN three times and a National Endowment for the Arts Translation Fellowship (with Layla Benitez-James for HIJA DEL CAMINO by Lucía Asué Mbomio Rubio), and have been an Honor Title for the Américas Award and the Global Literature in Libraries Best Translated YA book Award, and been finalists for the Eisner Award, the Thom Gunn Award, and the Lambda Literary Award, among other honors.His writing has been published in over 50 languages, including Afrikaans, Arabic, Armenian, Basque, Catalan, Changana, Chinese, Croatian, Czech, Dutch, English, Esperanto, Estonian, Farsi (Dari), Filipino, Finnish, French, Galician, German, Greek, Hebrew, Hungarian, Icelandic, Indonesian, isiXhosa, isiZulu, Isindebele, Italian, Japanese, Korean, Kurdish, Latvian, Luxembourgish, Macua, Maltese, Polish, Portuguese, Romansh, Romanian, Russian, Scots, Sena, Sepedi, Serbian, Sesotho, Setswana, Siswati, Slovak, Slovene, Spanish, Swedish, Tshivenda, Turkish, Ukrainian, Welsh, and Xitsonga translations.He started the Spain chapter of the Society of Children's Book Writers and Illustrators and served as its Regional Advisor for five years. He also coordinated the International SCBWI Conference in Madrid and the first two SCBWI-Bologna Book Fair conferences.Follow Lawrence Schimel on Twitter: http://www.twitter.com/LawrenceSchimelBuy BEDTIME, NOT PLAYTIME! here:https://bookshop.org/p/books/bedtime-not-playtime-lawrence-schimel/16170723?ean=9781459826731 and check out the rest of his books here:https://bookshop.org/contributors/lawrence-schimelSCBWI on Instagram: https://www.instagram.com/scbwi/SCBWI on Twitter: https://twitter.com/scbwiBecome an SCBWI member today: https://www.scbwi.org/join-scbwi/Shop the SCBWI Bookshop.org page: https://bookshop.org/shop/SCBWISupport the showSupport the show

A key component of Jon Rahm's identity, and one that's not often discussed in English-speaking media, is his Basque heritage. The Basque people represent the oldest surviving ethnic group in all of Europe; they pre-date the Indo-Europeans who swept through the rest of the continent, and whose descendants live there today. Euskal Herria, the Basque homeland, is a region the size of New Hampshire in southern France and northern Spain, and the people have their own language and culture that have survived repeated attempts to snuff it out, right up to the present day. But for such a tight-knit and insular community, they've had an outsized impact on world history. As Rahm himself has said, there's a difference between the Basques and the Spanish, and while he represents both on the global stage, it's his Basque background that defines his cultural heritage and his strength as an elite competitor. To understand Rahm, you have to understand the Basques.

Excuse me! Would you like to hear twice as many podcasts and longer editions of these ones, and support our print magazine? Then join the WSC Supporters' Club! Sign up here: www.patreon.com/whensaturdaycomesTaking a break from reading the match reports of Dmitri Shostakovich, magazine editor Andy Lyons, writer Harry Pearson and host Daniel Gray discuss Last Days and Season Ends, from Basque delight to flip flops in Paisley, via the bonkers Bundesliga of 1999. Record Breakers brings a West Flanders wonder, WSC Deputy Editor Ffion Thomas takes us inside the pages of magazine issue 431 and we continue our giddy feature, The Final Third, in which a guest contributes a match, a player and an object to the WSC Museum of Football. Joining Dan as our visiting curator this time is The Times newspaper's Scottish football correspondent, and author of Fergie Rises, Michael Grant.Support the show

Joseba's feature film work includes the animated features: Elcano and Magellan: The First Voyage Around The World, and Elf On The Run, and more recently Unicorn Wars, for which he received a Goya nomination for Best Score.  Joseba's scoring for short films includes the films: La Noche, Ospel, and Loop.

Joel Saxum and Allen Hall report live from Wind Europe 2023 in Copenhagen, where Maersk and GustoMSC have joined forces to develop an innovative solution for lowering the cost of offshore wind installations. They are designing a cost-effective jack-up vessel and simple feeder barges. Meanwhile, the US Coast Guard is warning captains of supply vessels carrying wind turbine blades to ensure that the blades do not block the view from the bridge. EDF is betting on 20+MW offshore machines, while Norway is investing in both fixed-bottom and floating wind farms. Nordex is expected to restart its Iowa factory, Kansas requires red lights to be turned off, and Colorado is celebrating a wind turbine tower factory expansion. Visit Pardalote Consulting at https://www.pardaloteconsulting.com Wind Power Lab - https://windpowerlab.com Weather Guard Lightning Tech - www.weatherguardwind.com Intelstor - https://www.intelstor.com Sign up now for Uptime Tech News, our weekly email update on all things wind technology. This episode is sponsored by Weather Guard Lightning Tech. Learn more about Weather Guard's StrikeTape Wind Turbine LPS retrofit. Follow the show on Facebook, YouTube, Twitter, Linkedin and visit Weather Guard on the web. And subscribe to Rosemary Barnes' YouTube channel here. Have a question we can answer on the show? Email us!  Uptime 163 Allen Hall: Welcome to the Uptime Wind Energy Podcast. I'm Allen Hall along with my co-host in Denmark this week, Joel Saxum  Joel Saxum: but we're here at Wind Europe 2023 in Copenhagen. So it is the, if you're an American listener, it is like acp. But it is the the yearly one here in Copenhagen. Next year, it'll be in the Basque country, kind of bounces around. But yeah, it hasn't rained on us yet here today, so. No, I know.  Allen Hall: It's been really sunny Copenhagen. Yeah, the weather, the weather has been good. We took a tour of downtown Copenhagen yesterday. Very exciting lot to  Joel Saxum: see there. Yeah, absolutely. So if the list, if you're a regular listener, you heard us kind of engage after we were in Hamburg about how that show was if you remember correctly, that show was bonkers. It was, it was so big. There was it was so large so many people going around this one. Beautifully done. Not quite as big but still fairly busy. I mean, we've had we're here with the, you know, we got the Weather guard booth, we have the Wind Power Lab booth, the ping booth. We're all kind of in the same area. Some of the friends we have and, and we're, we've all been busy. We've had a steady stream of people interested in what we're offering all day long, and some, even people talking about the Uptime podcast, maybe even a picture. Yeah. That's right. Allen Hall: Walk around the show today, Joel. And we were here yesterday taking a look around as, as all the booths were getting set up. The main emphasis in Copenhagen is offshore wind. Yeah. Yeah. That's offshore wind like, doesn't even really  Joel Saxum: exist on some level. Yeah. As you fly in, right? Like if you're coming to the airport, there's offshore wind turbines right there. So if you're coming over from the US or somewhere else that you don't normally see offshore wind turbines, you get to see some as I flew in on Sunday afternoon, they were spinning like crazy. So good to see that. But yeah, so the, I mean, we're here in Denmark, right? So you have Germany and going in towards the Baltic Sea and then the North Sea. There's a lot of Dutch companies here. So a lot of offshore wind focus at this show. Definitely there's a lot of vessel companies. Yeah. There's a lot of sub sea service companies so cool to see that we don't normally see in the us for sure.  Allen Hall: Well, I, I think one of the, the big takeaways from me is, is that, Big, heavy industry and in wind, particularly offshore. It is happening here in Europe. Oh yeah. There's almost no American presence. 

Au sommaire de Radio Foot ce mercredi : 31è journée de Liga, le Real terrassé par un promu ! De nombreux absents côté Merengue, mais les Madrilènes ont sombré en défense. Simple incident de parcours ? Les Blancos ont-ils la tête à la Ligue des Champions et à la Coupe du Roi ? Ancelotti s'est excusé auprès des supporters. L'Atlético a l'occasion de revenir à 2 points des « Galacticos ». Valentin « Taty » Castellanos, héros argentin de Gérone et de la soirée ! La Seleção insiste pour le Mister ! Cela fait déjà quelques semaines que l'équipe nationale brésilienne souhaite enrôler Ancelotti. Le président de la Confédération brésilienne de football prêt à attendre, jusqu'à fin mai 2023, celui qui fait office de « plan A » pour entraîner les Auriverde en vue du prochain Mondial, mais « Carletto » veut honorer jusqu'au bout son contrat à Madrid. -- Emery relance les Villans ! Arrivé au chevet d'un club malade, le Basque a propulsé Aston Villa à la 5è place du classement de Premier League. Homme de défis, Unai Emery - qui avait été critiqué lors de son passage à Arsenal - va-t-il replacer les « Claret and Blue » parmi les grands d'Angleterre ?  Autour d'Annie Gasnier : Frank Simon, Patrick Juillard et Naïm Moniolle. Technique/réalisation : Laurent Salerno - Pierre Guérin.

Au sommaire de Radio Foot ce mercredi : 31è journée de Liga, le Real terrassé par un promu ! De nombreux absents côté Merengue, mais les Madrilènes ont sombré en défense. Simple incident de parcours ? Les Blancos ont-ils la tête à la Ligue des Champions et à la Coupe du Roi ? Ancelotti s'est excusé auprès des supporters. L'Atlético a l'occasion de revenir à 2 points des « Galacticos ». Valentin « Taty » Castellanos, héros argentin de Gérone et de la soirée ! La Seleção insiste pour le Mister ! Cela fait déjà quelques semaines que l'équipe nationale brésilienne souhaite enrôler Ancelotti. Le président de la Confédération brésilienne de football prêt à attendre, jusqu'à fin mai 2023, celui qui fait office de « plan A » pour entraîner les Auriverde en vue du prochain Mondial, mais « Carletto » veut honorer jusqu'au bout son contrat à Madrid. -- Emery relance les Villans ! Arrivé au chevet d'un club malade, le Basque a propulsé Aston Villa à la 5è place du classement de Premier League. Homme de défis, Unai Emery - qui avait été critiqué lors de son passage à Arsenal - va-t-il replacer les « Claret and Blue » parmi les grands d'Angleterre ?  Autour d'Annie Gasnier : Frank Simon, Patrick Juillard et Naïm Moniolle. Technique/réalisation : Laurent Salerno - Pierre Guérin.

In this episode, Chad talks with Olga Castro (Univ. of Warwick), and translators Jacob Rogers (Galician), Mara Faye Lethem (Catalan), Robin Munby (Asturian), and Aritz Branton (Basque) about literatures from the official (and unofficial) languages of Spain, ways in which the regional governments support translation from these languages, the burden of pitching, challenges and joys, books you should know about, and much more.  This week's music is "We Will Live for Ages" by Hjaltalín. Things we discussed that you should check out: The Spanish issue of The Riveter; Booktegi, for access to Basque literature; A recording of The Riveter event at the Cervantes Institute. And just like that, the Three Percent Podcast is back! Stay tuned for additional conversations, diatribes, and info about new and forthcoming translations. As such, if you don't already subscribe to the Three Percent Podcast you can find us on iTunes, Stitcher, and other places. Or you can always subscribe by adding our feed directly into your favorite podcast app: http://threepercent.libsyn.com/rss  

Verde Prato - "Niña Soñando" from the 2023 album Adoretua on Plan B Rec. Recording under the name Verde Prato, Colombian artist Ana Arsuaga sings in Basque, honoring the traditions of the ancient Vascones and Aquitanians. Her haunting neo-folk synth-pop songs call to mind artists like Kate Bush or Tirzah.  Via her Bandcamp page, she explains today's Song of the Day reflects on "the questions that arise for a girl, questions that a girl asks of the world, of life, of otherness, of love, to innocence." The accompanying video features students at the Berrobi School in Tolosa, Spain, and the clip was directed by Maria Muriedas and Arsuaga's mother, Elena Arambarri (the theater teacher at the Berrobi).  "I find it a song that moves me," she tells Mondo Sonoro, "because it talks about some questions and a general state in which I could be a lot when I was a child, and I'm not only referring to the lyrics but also to the tone of the song, to the cadence, to the atmosphere. For me, it's like a sad and happy song at the same time, dreamy, and the rhythms also lead me to such a dance." Read the full story at KEXP.orgSupport the show: https://www.kexp.org/donateSee omnystudio.com/listener for privacy information.