What makes an exercise "good" or "ideal" for building muscle? I try to give a complete but simple framework here! 0:00 - intro 2:36 - Why the perfect exercise doesn't exist and why exercise variety is a good thing 7:39 - Why I won't talk about mind muscle connection, pump,soreness, etc. The factors: 11:05 - Movement pattern = function of the muscle 16:34 - Limiter of the exercise 19:30 - Range of motion? 20:54 - How injurious is the exercise 25:02 - Loadability aspects 31:22 - Form standardization 33:11 - Compound vs isolation 35:36 - Convenience 37:00 - Concluding remarks Coaching and consultations: https://ssdabel.com/ insta: @ssdabel
A small London based crypto asset trading platform called DeversiFi got quite a shock two weeks ago when it mistakenly paid out a $24m fee to a large crypto miner. Transferring crypto deposits generates a fee, known in the industry as a “gas fee”, to compensate miners for the computing energy used to verify transactions on the blockchain. DeversiFi should have paid out around $5, but instead transferred 23.7 million dollars due to an error in their code.A few fat finger errors like this in the crypto space have made it into the press in recent months. Compound another DeFi project accidentally handed tokens worth $90m to its users and its owner threatened to report the recipients to the IRS before later backing down. Alchemix - another DeFi protocol forgave 4.8 million dollars of borrowers' loans prematurely, essentially giving them free money. Once again, almost everyone returned the funds once the error was pointed out.Most modern trading software has built in controls to prevent huge fat finger mistakes from occurring. This protects both traders and brokerages from the losses that can come from these mistakes. In addition exchanges have rules in place to allow traders to request cancellation of fat finger errors. Most exchanges require you to request a cancellation within thirty minutes of the trades execution.So, for today's video let's look at some of the biggest fat finger mistakes in recent market history and see what lessons we can learn. Patrick's Books:Statistics For The Trading Floor: https://amzn.to/3eerLA0Derivatives For The Trading Floor: https://amzn.to/3cjsyPFCorporate Finance: https://amzn.to/3fn3rvC Patreon Page: https://www.patreon.com/PatrickBoyleOnFinanceVisit our website: www.onfinance.orgFollow Patrick on Twitter Here: https://twitter.com/PatrickEBoylePatrick Boyle On Finance YouTube Channel Support the show (https://www.patreon.com/PatrickBoyleOnFinance)
On this week's episode of The Compound & Friends, Michael Batnick, Blair duQuesnay, Eddy Elfenbein, and Downtown Josh Brown discuss how Blackrock got so big, the death of the 60/40 portfolio, Project Thunder, red flags that no one cares about, the 5.9% increase in Social Security benefits, college football, and much more!This episode is brought to you by Direxion. Visit https://www.direxion.com/leveraged-etf-education for more information!Obviously nothing on this channel should be considered as personalized financial advice or a solicitation to buy or sell any securities. See our disclosures here: https://ritholtzwealth.com/podcast-youtube-disclosures See acast.com/privacy for privacy and opt-out information.
Send Us Sweet Nothings For The 700 Celebration!JAT848 n. Rainbow blvd. Box #4003Las Vegas, NV 89107TikTok Mom: El Paso Mom poses as her daughter to go to Middle School for TikTok clicksSlap A Teacher: Following up the DEVIOUS LICKS we have the Slap A Teacher Challenge where young kids can search for some sweet likes on TikTokPalette Cleansers: A kick ass Uber driver denies a robber, crackhead thinks Ring doorbell is a bomb and another Ring doorbell catches a man quick on the draw. Also Youtuber starts fight, gets worked.KING OF POP!, MICHAEL JACKSON!, THREE KINGS!, SICK FUCKING COUNTRY!, THRILLER!, ROAD TO 700!, PLANS!?, CRAZY TRAIN!, GAYER QUEEN!, BOHEMIAN RHAPSODY!, THE OPERA SONG!, VOICE TEXT!, BITS FROM THE GROUP CHAT JIM!, SLING BLADE!, DOCTOR FELLER!, BILLY BOB THORNTON!, PAGLIACCI THE CLOWN!, DOCTOR, I AM PAGLIACCI!, JOKER!, PO BOX!, SEND US STUFF!, SNACKS!, LOVE LETTER!, SCRIPT!, JEFF IS BROKE!, RUINED!, TIKTOK MOM!, POSES AS DAUGHTER!, MIDDLE SCHOOL!, ATTENTION!, CLICKS!, DIDDLE THE CHILDREN!, LAX SECURITY!, CAUGHT!, PROVE A POINT!, CASEY GARCIA!, WHY I DID IT!, HOODIE!, DRIP!, RAW BUT REAL!, HATERS!, IGNORING HER BABY!, #MAKEACHANGE!, COMPOUND!, WARRANTS!, DOGS!, I AM SPARTACUS!, ARREST YOURSELF!, I'M NOT RESISTING!, SEINFELD!, CURB YOUR ENTHUSIASM!, AWKWARD!, EATING RAW GROUND BEEF!, TARTAR!, GOOD!, SALTY!, CASE OPEN!, COLD CASE!, CASE CLOSED!, DEVIOUS LICKS!, SLAP A TEACHER!, TIKTOK CHALLENGE!, MASKS!, WEARING IT WRONG!, UNDER YOUR NOSE!, DISABLED TEACHER ATTACKED!, BEAT UP!, COVINGTON!, WHITE SUPREMACY!, RACISM!, KNOCKOUT CHALLENGE!, ASIAN VIOLENCE!, GO BACK TO YOUR COUNTRY!, LOST IN THE SAUCE!, ASIANS!, MEXICANS!, ROOMMATE!, FIGHT!, TAILGATING!, GIRLS THROUGH TABLES!, BUFFALO BILLS!, TUCK YOUR CHIN!, CONCRETE!, DRUNK!, PARTY!, UBER DRIVER!, ARMED ROBBERY!, DIGITAL WORLD!, CASH!, OWNED!, BEST GUY!, DRIVE OFF!, RING CAMERA!, BOMB!, CRACKHEAD!, GEEK OUT!, SALVIA WINDOW GUY!, GEEKIN'!, AFTERMATH!, SPIRIT WORLD!, CRASHING DOWN!, GUN READY!, HEADSHOT!, QUICK DRAW!, SHOOTOUT!, DOG!, YOUTUBER!, FIGHT!, BEAT UP!, ON LIVE!, FUCKED UP!You can find the videos from this episode at our Discord RIGHT HERE!
We're talking extreme weather today – frequency, intensity, and what we should actually be worrying about. Let's first bust the myth that climate change is causing more storms, and then get into why we are actually seeing stronger storms. We go through hurricanes, snow storms, and other weather events warmer ocean surface temperatures can influence.Read more The post 156: What to Know About Compound Extreme Events appeared first on ECO CHIC.
This Week on the Compound Podcast with Ian Happ, the guys break down the MLB Playoffs so far, take a look at their brackets, discuss if all stadiums should be forced to have a roof on them and talk about the physical toll of the playoffs on pitchers. Follow The Compound on social media, on Twitter @thecompoundpod and on Instagram @thecompoundpod_
Intro to Kyle Dobbs and Compound PerformanceProgramming for strength and aerobicsUsing intensity and duration to drive output through the weekDr. Mike's weekly breakdownSquatting mechanics and recoveryTweak programming to your goals and ignore what other people sayThink about training that transfers to other goals in life like recreational sports or activitiesLooking at task demands and your abilities in relation to exercise selectionFind Kyle on IG: @compound_performance or www.compoundperformance.com.This podcast is brought to you by the Flex Diet Certification. It's opening again for the last time this year on Monday, October 18th until October 25th, 2021. For more information or to enroll, go to flexdiet.com. Look for a fast-action bonus if you register within the first few days. If you missed the window, sign up for the waitlist to be notified when it opens in 2022.
A vast majority of Chinese characters are compounds, and understanding how the components fit together and which function they have, will make learning and remembering characters a lot easier. Link to article: The building blocks of Chinese, part 3: Compound characters https://www.hackingchinese.com/learning-chinese-characters/ Tags: #learnchinese #characters #compounds #sound #meaning Link to articles about phonetic components: https://www.hackingchinese.com/phonetic-components-part-1-the-key-to-80-of-all-chinese-characters/ Link to my review of Outlier Linguistics dictionary and character course: https://www.hackingchinese.com/review-the-outlier-linguistics-dictionary-of-chinese-characters-with-discount-code/ Listen to this and other episodes on your favourite podcasting platform, including Apple Podcasts, Breaker, Google Podcast, Overcast, Pocket Casts, RadioPublic, Spotify and YouTube: https://www.hackingchinese.com/podcast More information and inspiration about learning and teaching Chinese can be found over at https://www.hackingchinese.com Music: "Traxis 1 ~ F. Benjamin" by Traxis, 2020 - Licensed under Creative Commons Attribution (3.0)
In this episode, we talk to Mirko Schmiedl, CEO and co-founder of stakingrewards.com (plus a guest appearance from Jannik Schmiedl, the CTO and co-founder of the platform). Stakingrewards is the leading data provider for staking and crypto-growth tools. Staking Rewards provides trusted access to all passive income opportunities with digital assets. The focus of the platform are Proof-of-Stake Protocols which enable passive returns through staking. Additionally, it covers Masternode Coins, Dividend Tokens and Lending Protocols. Mirko's Twitter (https://twitter.com/berlincrypto) We spoke to Mirko about stakingrewards.com, their goals and: The history of the founders and their crypto stories Worst trades and first steps How to launch a product Influences and motivations Exchanges and the role they play in staking Criteria that can help to choose a staking provider How to stay objective whilst doing research DeFi staking Distribution and tokens models Where to start learning about blockchain Interchain, interoperability and IBC The projects and people that have been mentioned in this episode: | Tendermint (https://tendermint.com/) | Cosmos (https://cosmos.network/) | Staking Rewards (https://www.stakingrewards.com/) | Osmosis (https://www.citizencosmos.space/osmosis) | Bitcointalk (https://bitcointalk.org/) | Ethereum (https://ethereum.org/en/) | Uniswap (https://uniswap.org/) | IBC (https://github.com/cosmos/ibc) | Steemit (https://steemit.com/) | Terra (https://terra.money/) | Cardano (https://cardano.org/) | Figment Network () | P2P (https://www.citizencosmos.space/p2p) | Compound (https://compound.finance/) | Solana (https://solana.com/) | Polkadot (https://polkadot.network/) | GitHub (https://github.com/) | Thorchain (https://thorchain.org/) | If you like what we do at Citizen Cosmos: Stake with Citizen Cosmos validator (https://www.citizencosmos.space/staking) Help support the project via Gitcoin Grants (https://gitcoin.co/grants/1113/citizen-cosmos-podcast) Listen to the YouTube version (https://www.youtube.com/watch?v=s4kfuElHjsE) Read our blog (https://citizen-cosmos.github.io/blog/) Check out our GitHub (https://github.com/citizen-cosmos/Citizen-Cosmos) Join our Telegram (https://t.me/citizen_cosmos) Follow us on Twitter (https://twitter.com/cosmos_voice) Sign up to the RSS feed (https://www.citizencosmos.space/rss)
In Not a Nation of Immigrants, Roxanne Dunbar-Ortiz strives to look at the ever morphing population of the United States, to uncover the why and how of the mythology that pervades political discourse on American history. In part, Dunbar-Ortiz recognizes that the looming problems of climate change, polarization, and authoritarianism cannot be fought while sweeping the parts of our history we don't like under the rug. What does our history mean about who we are? Some of us are immigrants, some of us are descendants of colonizers, some of us are descendants of indigenous peoples, some of us are arrivants brought here through violence - either refugees or descendants of enslaved peoples. Compound these complex ancestries with the fact that many immigrants conform to the values of White Supremacy (become settlers) in order to assimilate. What can we learn from facing our complex history as told through the vast perspectives that make up our people?
On this week's episode of The Compound & Friends, Michael Batnick, J.C. Parets, Tyrone Ross, and Downtown Josh Brown discuss Cryptocurrencies, entrepreneurship, the SEC, a series of dope stock charts, 24-hour trading, and more! This episode is brought to you by Onramp. A cryptoasset integration platform solution for financial advisors. Visit https://onrampinvest.com/Obviously nothing on this channel should be considered as personalized financial advice or a solicitation to buy or sell any securities. See our disclosures here: https://ritholtzwealth.com/podcast-youtube-disclosures See acast.com/privacy for privacy and opt-out information.
Florida State Football looks to ride some momentum off of their sole victory of the season into Chapel Hill on Saturday to take on the North Carolina Tar Heels. Neither of these teams has lived up to expectations this year. This was supposed to be a breakout year for the Tar Heels. They have had some solid recruiting classes and looked to build off the past successes of coordinators Phil Longo and Jay Bateman. Compound that with the return of Heisman hopeful Sam Howell and many believed that UNC would make a run for the ACC title. That hasn't been the case early in the season. Offense Features a lot of flexibility in their routes- there's even a rumor that there's a “get open” route in the playbook Simple reads and frequent deep shots allow Howell to showcase his strengths They lost a lot of playmakers which means that often these receivers struggle to get open Offensive line issues add to the problem which brings them towards the bottom of CFB in sacks allowed When Howell gets time it's an explosive and fun to watch offense Defense Base 3-4 Very aggressive- frequent one gapping which means the defensive line is upfield quickly Fire zone heavy- a fire zone is a 5 man pressure with a spot drop zone behind it If they get pressure they are a decent defense But if not they can struggle with underneath coverage Contain may be a problem. The mobile QB Jeff Sims for GT took advantage of their over-aggressiveness which led them to lose gap integrity. Conclusions It has been difficult to parse out this UNC team's true colors. Much like FSU, it seems like any team can show up on any given Saturday. Because of that, this game is not quite the lock that it should be when considering the fact that UNC is a much better-coordinated team with an exceptional quarterback. A lot of these things are a bit difficult to get a mental image of so that's why I provided some images myself. Let's dive into the film to get a better understanding of FSU's matchup. --- Send in a voice message: https://anchor.fm/tomahawknation/message Support this podcast: https://anchor.fm/tomahawknation/support
We bury the lede, but boy did compound cause a stir over the weekend. That plus, hodl’ing is looking pretty good, and custodians are all the rage! And hey look, we have a new sponsor! Join Bitwave and the DeFi Daily at Money 2020 In Vegas, save some money with the code DEFI200
Since its inception, Multicoin Capital has made multiple highly public and successful bets in crypto including being one of the first and largest investors in Solana. 3 years and multiple 1000x bets later, Kyle Samani (@KyleSamani), Managing Partner at Multicoin, joins me once again to discuss: Finding contrarian bets, and when to know you're wrong What went right with the Solana bet; what went wrong with the EOS bet How Kyle sizes bets and when to double down How Multicoin separates decisions and outcomes Which 1 ecosystem excites Kyle beyond Solana Host: Jason Choi @mrjasonchoi . Not financial advice. ------------ Sponsors ------------- PARASWAP is the best place to trade your tokens and get the best price in DeFi today. Get started on paraswap.io/blockcrunch ------------ Disclosures ------------- Disclaimer: Jason Choi is a General Partner at Spartan Capital, a subsidiary of The Spartan Group. All opinions expressed by Jason and podcast guests are solely their own opinions and do not reflect the opinion of The Spartan Group and any of its subsidiaries
Do vaccine passports raise serious questions about discrimination, inequality and coercion? Dr Justine Kingsley, a senior philosophy lecturer at Waikato University, thinks they do -- sort of. She believes vaccine passports might compound existing inequalities, especially as those with them fully return to work and other activities while those without remain trapped. Dr Justine Kingsley spoke to Morning Report's Corin Dann.
Dennis C. Williams Jr. is the creator of CashMap Pro. He has served as a Senior Executive at RedSail Technologies in a range of positions including Finance, Human Resources, Legal Affairs, Software Development, and Testing. Over the past ten years, he has worked on developing CashMap Pro with the goal of helping everyone harness the tools at their disposal to save more and achieve their dreams. In this episode, we learn of his journey and his unbelievable solution to save you money! Listen...
On this week's episode of the Compound Podcast with Ian Happ, the guys talk about Dakota joining Ian in the majors on the Cubs' taxi squad, mention how much they love Parce Rum, reflect on the 2021 season and predict the 2021 MLB playoffs. Follow The Compound on social media, on Twitter @thecompoundpod and on Instagram @thecompoundpod_
Join Nick Lamagna on The A Game Podcast with guest Jason Portony! Jason is the host of The "Perfectly Mentored" Podcast and has gone from running his clothing company True Rivalry Inc, mentored under Damond John, to go on to being the CEO and Founder of JPort Media! JPort Media is a Full service Digital marketing Agency specializing in helping business go from six to eight figures! This digital marketing black belt has gone on to be featured in such places as Forbes, Inc Magazine, NBC, ABC and his hit podcast has featured some of the biggest names in business and marketing including Frank Kern, Paul Getter, Dan Fleyshman and Gary Vee who said it was one of the best interviews he's ever done! We touch on many topics including guests of his Bruce Buffer and Ariel Helwani! JPort Media is a results driven company on a mission to deliver effective marketing strategies for businesses of all sizes. In this episode Jason holds nothing back and gives the raw truth of what it takes to be an entrepreneur and run a successful business Topics this episode include: ✅ The 3 best ways to grow your business✅ The truth about being an entrepreneur ✅ How to train and manage an assistant ✅ What lessons can boxing teach you about business ✅ How to implement ideas after a conference or mastermind ✅ How Time management & Compound layering can explode your business ➡️ MORE! See show notes for all the ways to connect with Jason! Contact Nick to start doing some real estate deals together! Need to borrow money for Real Estate? Email Morse@nationwidebcg.com and tell her The A Game Podcast sent you or look under affiliates by clicking here ~ Connect with Jason: https://jportnoy.com/ Jason Portnoy on Instagram Perfectly Mentored Podcast Jason Portnoy on Youtube Jason Portnoy on Twitter Jason Portnoy on Facebook Jason Portnoy on Linkedin --- Connect with Nick Lamagna ☎️ 630.384.9443 www.NickNickNick.com Click Here for all social media links and podcast options Free Checklist On How To Add Value To Your Buyers Like what you hear? Leave a rating & review by clicking here
The Webber Wellness Compound is a new cannabis company made by Chris Webber. Would the guys invest in anything like this? Also, Dwight Howard took number 39 instead of working with the rest of the team with low numbers. Something or nothing? Plus, John thinks that Clayton Kershaw should get a major standing ovation at tonight's game. Would that send the wrong message to him? Can a caller guess John LIE OF THE DAY to win Rams vs. Cardinals tickets? and a new edition of GAME OF GAMES
Matt and Nic return for another week. In this episode: Is fasting lindy? Ripple's 250m NFT fund Kraken reaches a $1.25m settlement with the CFTC Could Ripple win their case against the SEC? Wyoming gives a tax break to flare gas miners Coinbase adds direct deposits to their platform Should stablecoins be issued by banks? China is tapped out of their Bitcoin FUD Compound suffers an exploit Bitcoin miners look at nuclear Sponsor notes: This show supported by Coinbase Prime, an integrated solution that provides advanced multi-venue trading, custody, and prime services for institutions. For more information see coinbase.com/prime
On this week's episode of The Compound & Friends, Michael Batnick, Dan Egan, and Downtown Josh Brown discuss: economic growth after Delta, excessive bubble talk, the Betterment platform, when investors freak out, Beijing's behavioral finance, fractional shares and direct indexing, target date funds, what offices are good for, live-streaming Ray-bans, and more!This episode is brought to you by Liftoff. Invest for your future at liftoffinvest.com and grow your wealth by teaming up with a Ritholtz expert. Liftoff® is an automated investment advisory service that is powered by Betterment. Liftoff® is a wholly owned entity of Ritholtz Wealth Management LLC. Ritholtz Wealth Management is a Registered Investment Advisor who receives fees from clients who invest in their Liftoff proprietary portfolios, which are not necessarily discussed in the commentary.Obviously nothing on this channel should be considered as personalized financial advice or a solicitation to buy or sell any securities. See our disclosures here: https://ritholtzwealth.com/podcast-youtube-disclosures See acast.com/privacy for privacy and opt-out information.
The Terra update Columbus-5 pumps the market! Due to the Columbus-5 upgrade, Terra will adopt Inter-Blockchain-Communication (IBC). Terra's stablecoin UST can be used on Cosmos very soon! Besides, we talk about Twitter. Twitter is about to introduce Ethereum-based NFTs! And we talk about Compound. Compound has introduced an upgrade, which contained a bug. This bug has caused some users to be able to claim unusual amounts of COMP tokens as rewards. This and much more in today's episode! COSMOVERSE 2021 NEWSLETTER: https://www.cosmoverse.org/pages/newsletter ATTEND AS A SPEAKER: https://docs.google.com/forms/d/e/1FAIpQLScg6GBPRp3iAU5y0KdBCkcMFfEY994_XaXpIDuShrnD1yFFkA/viewform TWITTER: https://twitter.com/ccclisbon?s=11 TELEGRAM: https://t.me/joinchat/MZRLJjZngShlZGQ6 DEFITIMES
LinksRob TwitterWebShow PartnerThis episode is presented by FTX. Trade on an awesome mobile interface fee-free, and still get all the great portfolio tracking features you know and love: https://uponly.tv/ftxShow NotesIntroduction– Founder of Compound Labs– Investor at Robot Ventures with Tarun Chitra (@tarunchitra)– Reads solidity, doesn't write it– Interested in chess and the opera outside of crypto and investing– Chess ELO is 15/20Compound Bug– Exploitable by past borrowers to claim unearned rewards– Took hours for anyone to discover the root cause– There's no risk to COMP positions and only affects distribution, worst case is that tokens reserved for future user incentives is now somewhat depleted– Please return COMP to the protocol if you received more rewards than expected (especially if you're doxxed) Send 90% back!Compound Governance/ DAO– Kinda created the standard for ETH governance models– Rob would design it differently if he were to do it again today– Rob think she has medium power outside of on-chain governance (i.e. actual community sway)– He has been on the losing side of a few votes already lol– Has some sway in other DeFi communities as well– Like + a few reputation points for being Compound founder lolCompound Treasury– http://compound.finance/treasury– Being offered clearly and directly as a security & compliant with US law– Huge appetite to get offline insurance for the productCompound L1 & The State of ETH– Compound launching its own L1 chain that is still in development– Act as a series of bridges to other blockchains with a simple application at the centre that looks and feels like Compound– Can import assets from all L1s to use as collateral to borrow on other L1s– Currently on test-net but has been in development for almost a year, all open source– Ridiculed when the whitepaper was launched as there was no demand to get off ETH but now it's become a pain point– Current ETH fees are not usable for typical users– Robert is most excited about ETH2.0 as it may negate the need for L2 if successful. In the short term L2s and EVM forks are amazing but are only short term solutionsRobot Ventures– Investing in a lot of different projects, the current website is very out of date– Most of the investments are in DeFi and across different chains– Value in interacting with tonnes of founders and learning from them what works and doesn't can also lead to some value flowing back into compound– Being an investor can help with the signal to noise ratio– Usually not arguing on valuations, as low friction as it gets– Advises to start with an equity based business and not worry about having a token too soonRobot Ventures Investing Decisions– In general, if one of them (Rob or Tarun) says no, they don't do it– Cobie: “What's the exit plan?”– Rob: “In general, we're ultra respective of teams and lockups. If something is up like 4-10x, we'll sell like a quarter so we can invest in other companies”– It's a fund, they have their own money, also outside investorsBitcoin Maxis– Rob: “Typically when I think of a Bitcoin maxi i think of like Pomp, or like Dan Held”– Rob: “Like this is Bitcoin and this is how it works!”– Ledger: “Deflationary ETH will create some fireworks dynamics in the future”Cryptopunks– Hayden (inventor of Uniswap) said Unisocks are the best NFT– Rob and Kain bullied Hayden into buying a white-haired cryptopunk– They all made it their twitter pfps and everyone thought it was collusion– Rob: “Everyone views NFTs differently – people will freak out about $100 on a dinner then spend so much money on these NFTs”– Rob minted 26 cryptopunks on the initial release– Gave away 15 punks for Christmas to compound labs guys last year LOLInteresting Investing Areas– 1. Utility NFTs– NFTs that are memberships, tickets, XYZ– Also NFT finance– How to do complex deviates on unique things– 2. Crypto UX– The user experience right now is just so bad– No one can use this stuff– Wallets, products that extract away crypto, experimental plays hereWorking for a Protocol– Nowadays you can work for a protocol!– Compound labs is always hiring– 0x4C (LUKE) is looking for a job, maybe he can work at Compound!Not Exciting Areas– Generic DeFi– Buzzword heavy products that are not distinguishedFINAL ALPHA– Crypto is more welcoming than you think it is – get involved!– There are more options sellers than options sellers – most people are naturally short gamma. Buy gamma and hedge it!Notes by KevinMusic by GiovanniPickle
The Gentlemen of Crypto EP - 807 ********************************** Connect with us online at the following places: KRBE Digital Assets Group • Website: https://thegentlemenofcrypto.com • TGoC YouTube: https://bit.ly/3dauQCo • Masterclass: https://krbe-digital-assets-masterclass.teachable.com/courses SOCIAL • KRBE Twitter: https://twitter.com/krbecrypto • KRBE Facebook: https://www.facebook.com/krbedigitalassets/ • KRBE Instagram: https://www.instagram.com/thegentlemenofcrypto/ • King Twitter: https://twitter.com/KingBlessDotCom • Bitcoin Zay Twitter: https://twitter.com/bitcoinzay COOL CRYPTO GEAR • Amenhotep Designs: https://www.adesignuk.com/ • No Keys No Cheese Gear: https://www.bitcoinmovement.com Business Inquiries: firstname.lastname@example.org Support "The Gentlemen of Crypto" by using our referral link to download the Brave Browser. https://brave.com/krb666 Donations welcome, but not necessary! ********************************** **This is not financial advice. The expressed opinions in the video are of the speakers. You can lose all your money in the cryptocurrency market, so be sure to do your own research before investing.** The Gentleman of Crypto is a daily live broadcast that explores Bitcoin and cryptocurrency market. We discuss international topics, news updates, and future innovations in blockchain, digital currencies and assets, fintech, and more.
Today's blockchain and cryptocurrency news Brought to you by ungrocery.com Bitcoin is up slightly at $43,115 Ethereum is up slightly at $2,969 and Cardano is up slightly at $2.08 Polymath up 27% Omg Network up 17% Safemoon up 15% Visa has developed a conceptual protocol that demonstrates how various CBDCs can be interoperable for payments. A bug in the Compound finance upgrade makes extra COMP available to be claimed. 1inch blocks US trades in preparation for standing up American-only platform Coinshift announces $2.5M seed round.
Holmberg's Morning Sickness - Brady Report - Wednesday September 29, 2021
This week on the Compound Podcast with Ian Happ, the guys discuss Zack's return to the big leagues with the GO TIGERS and what it was like when the benches cleared verses the White Sox. Plus, the guys breakdown the final week of the MLB regular season, and discuss Team USA's victory in the Ryder Cup.
Good and evil both increase at compound interest. Pastor Jeff Vines reminds us that the little decisions and good acts we do lead us to victories we've never dreamed of!Want more? Sign up for the ONE&ALL Online Digital Digest http://bit.ly/oneandallemail
Episode Notes Margaret talks to Casandra about canning, drying, and other means by which to preserve food. The host Margaret Killjoy can be found on twitter @magpiekilljoy or instagram at @margaretkilljoy. You can support her and this show on Patreon at patreon.com/margaretkilljoy. Transcript Margaret Hello and welcome to Live Like the World is Dying, your podcast for what feels like the End Times. I'm your host, Margaret Killjoy. And this episode we're going to be talking about food preservation and specifically canning and dried food storage and some other things. This podcast is a proud member of the Channel Zero Network of anarchist podcasts and here's a jingle from another show on the network. Duh daaaaa. Jingle One two, one two. Tune in for another episode of MaroonCast. MaroonCast is a down to earth Black radical podcast for the people. Our hosts, hip hop anarchist Sima Lee, the RBG and sex educator and crochet artists KLC, share their reflections on Maroons, rebellion, womanism, life, culture, community, trapped liberation, and everyday ratchet. They deliver fresh commentary with the queer, transgender, non-conforming, fierce, funny, Southern guls, anti-imperialist, anti-oppression approach. Poly ad and bullshit. Check out episodes of MaroonCast on Channel Zero National, Buzzsprout, SoundCloud, Google, Apple, and Spotify. All power to the people, all pleasure. Margaret Okay, if you could introduce yourself with your name, your pronouns, and then maybe a little bit about your experience with prepping, like, I don't know, if you like work for any prepping podcasts that people might like, if you want to shout them out, but also your experience a little bit about what we're going to be talking about today. Casandra Yeah, my name is Casandra and I use they or she pronouns. Um, I don't know, I've always been interested in foraging and gardening and preserving food and I happen to work for this really cool prepping podcast called Live Like the World is Dying. Margaret Casandra is our transcriptionist and we've been talking—I've been bugging them more and more about food preservation. And finally I was like, can I just have you on the podcast? And then you have to listen to the sound of your own voice as you transcribe it. And they said yes, which was nice of them. So okay, so most of your experience in terms of food preservation is canning, is that right? Salem Speaker 2 Yeah, that's—I think the two things that I do most are drying and canning, but I also do some fermenting and, like, salt preserving. Margaret Cool. Okay, well, let's talk about all of it. Do you want to talk about the different methods of food preservation and which ones are appropriate for which foods and what you like the most? Casandra Yes, I think there, there are two things that I think about when I'm deciding how to preserve something and one is, drying, for instance, is good for like really long-term storage. But—and it's also good because the food is lightweight, right? So it's very portable. But in my day to day life, I'm much more likely to use like canned food. So ease of use is another consideration when I'm deciding how to preserve something. And different food is best preserved in different ways. And that's something we can talk about when we get into canning especially a little bit later. Like acidity, how juicy something is, those things all come into play. Margaret Okay. Why preserve food? I mean, like, obviously, you could just go to the supermarket and buy the food instead of canning it or preserving in other ways. Like, I mean, that sort of—that part's sort of a joke. But what is it that appeals to you about DIY preservation of food, like what got you into it? Casandra Um, I live in the Pacific Northwest, and there are certain times of year where food is really abundant and accessible. And it just at a certain point seems silly to me to not take advantage of that if I could. You know, so if I have access to, you know, dozens of pounds of green beans once a year, why not can it instead of going out and buying it in the winter? Margaret Okay, so what are the methods of preserving food? You've mentioned some of them, but is it possible that we could get a list of just, like, what—there's canning, salting, pickling, drying, what am I missing? Smoking? Curing? Is that what you would call that? Casandra Yeah, I guess smoking and curing could—smoking is like a form of curing I think. Freezing. What else? Did we say fermenting already? Margaret No, we haven't put that one yet. Casandra Fermenting. Margaret Okay, should we just go through them and talk about why each one's great? Casandra Yes, yeah, we can definitely do that. It's hard to like, it's hard to talk about them all at once because they're all so different so... Margaret Yeah. Casandra Yeah. Margaret Well, so if possible, I mean, like—one of the things I'm really curious about is that, like, when you look at green beans, you're like, okay, green beans belong in a can. And then when you look at something else, you're like, oh, that belongs fermented. You know, hops, obviously. But what, um—is it just the different methods just work for different foods, if you like are working with meats you're mostly interested in curing them or freezing them or something? Like, how does all this work? How do you how do you decide? Casandra I decide based on what I like to eat most. So like, which preservation method I'm most likely to use because I'm not interested in wasting food. And then also just like, which is the most accessible to me. So for something like green beans, I don't know, I guess you could dry them, but I don't think that would taste particularly. good. So I want to preserve them in a way that tastes really good that I'm actually likely to use throughout the year. And then also space, I think space is a huge issue. So my pantry is only so large so there are certain things that it makes more sense for me to dry like nuts, right? I'm not going to can walnuts, though I suppose you could. I'm just going to dry them and store them in a bin. Margaret Does it just take up less space because there's like fewer individual jars taking up space. Casandra Mm hmm. Yeah, yeah. Definitely. Margaret Okay. What, um, what's like the easiest to get into and/or what's cheapest? Casandra Probably drying? Drying probably or salt curing because, you know, all you need to salt preserve something is salt. Margaret Okay. Casandra Um, but the drying as well. You know, you can sun dry or you can, like, create some trays for yourself and some airflow, you don't need a particular tool to dry something effectively. Margaret Okay, what, uh—you said that drying tends to make things last longest. Like, what's the kind of like, scale there? Okay, so like, because you were saying how, okay, so you're saying how it's hard to talk about all of them at once because each one has like all these different pros and cons. So I'm trying to, like get you to talk about the pros and cons of different ones. But so like, what's the, like, you know, hierarchy of how long food can last. Like I know, for example, in my own limited research into this, I'm like, oh, I can store dried beans, dried rice, etc., for like, 30 years, right? But I'm under the impression that canning has a shorter shelf life than that. And in my head, of course, like it would be, like, freezing, there's a long shelf life as long as you have electricity, and then like cured food, it's like maybe not as lonh. But this might be my, like, my my weird, like, obviously, like, storing meat isn't as good or something. You know, my own non-meat-eating bias which I will attempt to not bring into this particular episode of the show because everyone's gonna make up their own minds about what they want to eat. But so what, um, so if drying last longest, what last least long and what—where is everything else in the middle? Casandra Um, yes. I don't even know if drying last longest, honestly, because you hear about like, fermented or cured eggs that are found that are, you know, hundreds of years old and stuff—or like kimchi, like jars of kimchi that are still good after hundreds of years. So. Margaret Oh lord, okay. Casandra Yeah, yeah, so, you know, fermenting can be very long lived as well. But, but yeah, drying, as long as the thing stays dry and like bugs and mice don't get to it, as long as it's properly sealed, that's probably the longest—longest-term. And then the shortest—what would be the shortest? I think it's probably either canned or frozen. Like, food can be frozen for a long time—sorry—food can't be frozen for a long time but, like, it starts to taste like freezer at a certain point. So that's like my least favorite method, personally. Margaret What does that mean? Is that, like, I've heard that like if you store things in the freezer for a long time it starts to like take on the taste of everything around it. Or is there like a specific, like, just as the cell walls burst of frozenness and whatever—I don't know anything about the science of any of this. Casandra I don't know about the science of freezing. I'm not sure. I just know that, like, you know, if I lose a bag of green beans in the back of the freezer, a year and a half later the green beans don't really taste like green beans anymore. They kind of tastes like freezer. Margaret Okay. Casandra Which is gross. I don't want freezer beans. I'm also very anti-freezer just because we had—we had a, I guess a climate event here in February that knocked out power at my house for about 10 days. And so everything in the fridge in the freezer was compromised. And it sucked, and I lost a lot of food, and it was very stressful. But all of my canned goods and all of my dry goods were perfectly fine. Margaret That's a really important point. Casandra Yeah. Margaret I know that's, like, classic prepper style is to have the deep freeze in your garage full of, like, you know, ideally some deer or something like that. But it always seems like it just requires so much electricity to maintain. Casandra Yeah, and if, yeah. It's also—I mean, I think when we're talking about preparing for disasters, there's the preparing in place versus preparing to move. Um, and so something like freezing makes sense for preparing in place, but—and canning as well. But if you're preparing to move, then something like dried or cured makes more sense. Margaret Yeah. Casandra But even with freezing, like, when our power was out, I didn't thaw out frozen food and try to cook it over my wood stove, you know. It was much easier for me to just like open a can of soup that I had canned from the year before and warm it up. So even if I'm thinking about preparing in place, things like canning make more sense to me. Margaret Yeah. No, such a—being in place versus going—I don't really have anything deep to say about that, I just, I think about that a lot. And there's a reason that all the, like, food you put in your, like, go bag is usually, you know, dried backpacker meals where you add water or whatever, you know. Casandra Yeah. Which is good, in an emergency, but it's not super sustainable. So yeah. Margaret Yeah. At the beginning of the COVID crisis when I was, like, alone all the time and I didn't know what's happening so I just didn't go into town and I just, like, ate through my—ate through my own food stores. You know, I definitely was very reliant on canned goods, canned soups in particular. And then also, like, when I lived out of a backpack and traveled I did rely on cans then but I relied on cans, like, you know, I don't like carry two or three or something like cans of chili or something. This wasn't a DIY canning. This was, you know, Amy's chili. Casandra Right. And that's the other thing too is, like, Amy's chili in a tin can is—it's heavier than dried food, but it's sturdy. But I'm not gonna, like, put glass jars of food in a go bag, right? Margaret Yeah. Casandra That would be catastrophe waiting to happen. Margaret Yeah, I learned the hard way that, like, several times I tried, when I lived out of a backpack I always like want it to travel with, like, this jar of almond butter, but it was glass. Or for a while I decided I was gonna be that asshole who lived out of a backpack and had a brandy snifter. And when I say for a while I mean, like, 24 hours? Casandra 'Til it broke? Margaret Yeah. The jar of almond butter didn't last as long as that, and that was a little bit more of a desperate thing, because when I dropped it I was like, that's all the calories that I have on me. Casandra Oh, God. Yeah. Margaret And I genuinely don't remember—I remember looking at it and staring at it and being like, do I pull out shards of glass? Or do I just not eat? Oh, yeah, I'm just I don't remember which one I picked. Casandra Oh no. Margaret I'm alive so I probably picked not eating the almond butter. Okay, so that's a good point. So is it possible to can and non-glass jars? Like okay, my head like canning requires mason jars. Which people buy in bulk. And they're, like, not crazy cheap, but I haven't looked in a long time. Casandra I know that historically people have used tin cans, but maybe this is a conversation we could get into right now. But, like, modern food safety guidelines, everything I've read is glass jars. But the good news is, once you purchase the jar, this isn't—this isn't prepping like, you know, storing something away for 30 years and like stocking in bulk. This is, like, something that you do yearly and you're rotating through your food so you're reusing your supplies. Margaret Okay. Casandra Yeah. Margaret Which actually, probably—and now I'm just purely conjecturing—is like a better way to do any kind of prepping anyways, like, it's like reminding yourself that it's very rarely for the long haul. It's usually for situations like what you had happen where, you know, you lost power for 10 days. Casandra I mean even just part of your daily life. Like I'm—the main purpose of me doing things like canning and saving dry food is to eat throughout the year, not to prepare for disaster. But, you know, when there is a disaster I'm already prepared so, because it's just part of my daily life. Margaret Well and I guess that's like the yearly cycle that I mean, I grew up completely alienated from, you know, I ate the same things every season of the year. But that's not really the way that humanity evolved. Casandra Yeah. I mean, the nice thing about preserving food is that you don't have to eat the same things because you've preserved them for a different season. But it is cyclical, because, like, right now it's green bean season. So my weekends are canning green beans or tomatoes. And in a few months, it'll be nut season, so that's what I'm focusing on. But it gives me what I need for the rest of the year. Margaret Okay, so I'm going to try and make this a pun but it's not going to work very well. Let's get into the nuts and bolts—but there's no bolts and food—of this. And let's talk about canning. Let's talk about, like, how do you get started canning? What is canning? Like, you know, I mean, if—clearly it's not just the can of Amy's chili, it's something else. Casandra Yeah, so canning is preserving food in a glass jar, in liquid. And you're doing that by using heat and pressure to cook the food inside of it. Like, you're raising it to a particular temperature to destroy microbes and bacteria and things like that. And then it's also creating a vacuum seal. And that's what makes it shelf-stable. Margaret Okay. How do you do it? Casandra Hooray for shelf-stable food. There are different ways. So um, let's see. I think maybe I want to give my food safety spiel first before— Margaret Yeah. Okay, cool. Casandra So, yeah, so I worked in the food industry for a long time and I feel really comfortable with food safety. But I think that it's wise, if someone doesn't feel comfortable with food safety to, you know, do some research or learn from someone or take a class or something because botulism is fatal. However, canning is really safe if it's done properly. And so as long as you understand what properly mean, you're gonna be fine. And then the anecdote I like to give is that—Let's see—my my grandpa's mom—when I was learning to cat I was really nervous about food safety. And my grandpa was, like, don't worry about it because his mom used to can everything they ate in a two-tiered steam canter, which is just, like, outlandish. And she would do it on a wood stove, like, manually regulating the heat. And she would can everything from like meat to vegetables to fruit, which we'll learn in a second why that's absolutely insane. And, you know, she had 18 kids and none of them died of botulism. So— Margaret That's—I mean, by that number, one of them would have died of botulism. Even if someone—anyway, yeah. Casandra So I'm not saying like not to be safe, but just to know that, like, statistically you'll be okay, especially if you do what you're supposed to do. So. Margaret Okay, so take the warning seriously, is what your— Casandra Yeah, I think it was important for me to hear that like, no, really, you're gonna be okay. Because if you look at like the USDA website, or the like national—what's it called?—National Center for Home Food Preservation website. I swear, it's like every other paragraph, they're trying to scare you about botulism. Anyway, it feels like every other paragraph they're trying to warn you about botulism. And it feels really, like, anxiety-inducing. So it's something to be aware of but not to be afraid of, if that makes sense. Margaret What is botulism actually, do you know? Casandra Um, let's see. I think it's it's a bacteria that produces a toxin that is fatal. And the reason it's so scary is because most food spoilage you can see or smell, but botulism, you can't. Margaret Okay. Casandra Um, and it can even be fatal just with, like, skin contact. Margaret Oh, wow. Casandra Yeah, so it's it's very scary, but it—I don't know. I don't want to terrify people. Margaret Well, how do you not make it? Casandra Right. Margaret I was reading something that's like has something to do with, like, whether or not there's oxygen or something? Casandra Yep, yep. So it—botulism grows in an anaerobic environment, which means no oxygen. I think that's correct. I—so I learned from my grandma. That's the other part of the disclaimer. So the science is not something that I know a ton of out, which is fine. But the point is that if you follow proper, like, sterilization and follow recipes that are approved, you'll be fine. So you asked like three times what canning is and how to do it. So maybe— Margaret Yeah yeah yeah. Casandra Okay, so there are two different—there are three different types of canners. And they're used are different acidities. So the acidity of a food is important because the microorganisms in acidic food are killed at a lower temperature than non-acidic food. So for acidic food—and that means, like, fruits, pickled things that have like a vinegar brine—those are canned in a water bath canner or a steam canner. And then non-acidic foods like vegetables, meats, things like that are canned in a pressure canner because it helps them get to higher heat. Margaret Where do tomatoes fall in, are they acidic are they— Casandra So tomatoes are tricky because you—they're right on the edge of acidic and non-acidic. So if you add an acid to them, like lemon juice or citric acid, you can can them as if they're acidic, but if you don't, you have to put them in a pressure canner. And for a long time, whoever regulates canning shit, said that steam canning was not safe. Margaret Okay. Casandra But recently—I think it was Wisconsin University—some school in Wisconsin did a study and found that it is safe, which is great because I prefer it to waterbath canning, and it's how I learned to can. Margaret And it also, I mean was this, was the test subjects just all 18 of your great grandmother's children, or? Because I think that's a large enough sample size. Casandra I think so too. They also used the wood stove. No, so the difference between water bath canning and steam canning is water bath canning, you're just taking a big ass pot, and you're submerging your jars and water, and that's what creates the heat and the pressure and the vacuum seal. But it's really unwieldly because you're having to, like, deal with a big ass pot of boiling water. So steam canning is creating the same effect, but just with steam, so the amount of water you need is much smaller. So that's how I learned and that's what I prefer. It's very quick. And then pressure canning takes a special tool called a pressure canner. Margaret You can't just put it in a pressure cooker. Casandra No, but you can use your pressure canner for pressure cooking, if that makes sense. Margaret Okay. Casandra But pressure canners have—there are two different types, and don't ask me to explain the difference in detail because I won't be able to—but there's a weighted gauge canner and a dial gauge canner. And I believe what I use is a dial gauge. So it has this special gauge on top that tells you how much pressure you're creating within the canner. Margaret So is the basic idea that all this food goes into a jar, the lid goes on the jar, and then you're trying to create enough pressure and heat to both cook the food and seal it? How does it seal it? Like is it, like, creating like a pressure difference inside and outside? That's like sucking the lid down onto it, or? Casandra Yeah, yeah, that's my understanding. And it gets sciency especially with pressure canning because altitude impacts— Margaret Of course it does. Casandra Impacts the pressure in canning time. But that's why it's—so that's one of the benefits of following—let's talk about this actually, this will be useful. So, what makes a good canning recipe? Because it's important to follow good canning recipes. And they'll include things like how to make sure your food is acidic enough. They'll included chart based on altitude telling you what pressure you need, and also how long to can things. They'll tell you how and whether that changes depending on your jar size. So they'll outline everything like that in the recipe. So it's not, like, an equation you have to figure out every time you can a thing—unless you're changing altitude constantly, which would be, I don't know, adventurous. Margaret Would you say it would be jarring? Casandra Yes. Yes, it would be jarring. Yeah, once you know your altitude, it's very easy. And they're, like, companies like Bell jars put out entire books full of charts and recipes and things like that. Margaret Okay, is there something special about like—like, I've never canned anything, but at various points I've looked at how to do basically everything. And I remember when I was looking at canning and a long time ago, I think I got shy—I think I got scared away by the botulism thing, honestly. And it was like something about, like, if you use the spatula—you use like a rubber spatula when you put the food in the jar, and if you don't do it right then you like murder everyone you know. Casandra Yeah, so there are some basic safety considerations. So maybe let's, like, pretend we're canning something. Margaret Okay. Is it green beans? Casandra Yeah, let's can some green beans and we'll walk through the steps. So. So we're just canning plain green beans, which means that they're not acidic. So we're doing them in a pressure canner. So first you prep your food. So if we're prepping green beans, that means I'm snapping all the ends off. And I'm washing them and I'm, you know, I'm making sure none of them are, like, moldy or anything like that. And then I'm getting a pot going to prep my jars and my lids. The thing about jars is that they're glass. And the thing about glass is that if you put a hot thing into a cold glass thing, the glass thing will shatter, right? Margaret Yeah. Which is why you don't drink coffee out of mason jars. Well, people do, but why? Casandra But then they make the ones with the handles as if you're supposed to, you know? Margaret Yeah, that's a good point. Casandra Yeah, that's sketchy. Anyway, so sterilizing your jars and heating them up is sort of all done in the same step, you just toss everything in a big pot and put water in it, and you boil it for 10 minutes. Margaret Okay, and that's not the pressure canner, that's just a pot of water on the stove. Casandra Yep. And, you know, if you were to read like a canning website or something, they—people have all different methods for heating up and sterilizing their jars. I just think that that's like the quickest and the thing that I do because then they're both warm and sterile. So we're doing green beans. So, let's see, what I'm going to do next is take the jars out of the sterilized water. And I'm going to pack them full of these green beans. So we're putting all of our green beans in a jar, and we're doing something called raw packing, which means that the green beans are raw when I put them in the jar as opposed to cooked. And differrent recipes will tell you, you know what you should be doing. And then I pour warm liquid over them—in this case, it's just water—because if there are air gaps in the jar, that means that there's a chance air will get trapped, which you know, botulism and spoilage and things like that. But it also means there's a chance that the jars won't seal properly. Margaret Okay. Casandra Recipes, use something called headspace. So your recipe will specify how much headspace to leave in a jar. And that means the space between the top of your food and liquid and the top of the jar. And so they've timed their recipe based on the headspace. So if the recipe says 1/2in headspace but I leave, you know, an inch and a half, it probably won't seal because it's not in the canner long enough to like vacuum all have that air out. Does that make sense? Margaret Yeah. And then you murder everyone, you know? Casandra Hopefully they just won't seal and you try again. Botulism comes after the jar has sealed, and that's when things go poorly. Yeah, so anyway, so we've got our beans and our liquid in a jar. We wipe the rims of the jar because that's where the seal happens. So we want to make sure there's nothing like impeding that. Margaret Okay. Oh, like a little piece of dirt or something that would keep it from—or like a green bean stem. Casandra Yes, exactly. For things that are, like, chunkier, that's when your spatula technique comes in because you want to make sure there's there aren't any air pockets. Then you put your lids and your rings on. And then everything's really hot, so you make sure you use gloves and appropriate tools and load everything into your pressure canner with, I don't know, I think it's an inch of water. It depends on your canner. And then you seal it up and you start your canning. Margaret Are those, like, electric systems or they like stovetop, Casandra Stovetop, I've never seen an electric one, but I wouldn't be shocked if that existed. Margaret No I just didn't—I've never seen one of these things, so I struggle to visualize it. Okay, so it's in the pressure canner and we start, and then you leave it for some length of time that is specified in the recipe? Casandra Yep, yep. And, you know, different canners come with specific instructions to make sure that your weight is correct and your pressure is correct and things like that. So I won't, like, try to detail that out because it depends on the tool you're using. But assuming your weight and your pressure are correct, then you just set your timer once it's up to pressure and leave it in. Margaret Okay. Is this, like, are they usually like around an hour, or is this like three days? Or what's— Casandra It depends on the food and how acidic it is. So something like meat takes, let's see, like the the bone broth recipe I use—the canning recipe—takes like an hour and a half in the pressure. But something like tomato sauce takes 15 minutes. Margaret Oh, because it's so acidic? Casandra Yep. Margaret Okay. Cool. Casandra You know, that means that, like, on tomato day, I can get through a bunch of batches but on broth canning day I can't, so. Margaret Yeah. What about tomato bone broth canning? Nevermind. Okay. Casandra The lesson is not to—not to combine recipes. Margaret See, I think that this is, like—you know, I've never been like a baker. I've technically baked things, but I'm not very good at following directions specifically. My mom isn't any good at this either. I hope my mom isn't—I have no idea if my mom's listening to the podcast. You know, it's like, I'll start a recipe and then somewhere along the way, maybe halfway, three quarters of the way through, I'm just going to do something different. I don't know why. And so I've always been a terrible baker. So maybe canning isn't the food preservation method that I'm specifically going to get into. Casandra I'm in the same way though. Margaret Okay. Okay. Casandra And here's the thing. So like, with—there are so many fancy canning recipes. Like bourbon peach preserves, and—you know, like, people get ridiculously fancy. And those are never the recipes I use because I would be tempted to experiment. So when I—personally when I'm canning, I'm just canning, like, the most basic ingredients so that—like plain, just in water, I don't even use salt. So when it's time for me to cook later in the year, I can experiment because I haven't, you know, I haven't, like, made all of my beans into different like fancy bean recipes already. They're just plain beans. I don't know if that makes sense, but... Margaret No, no, no, that makes sense. Okay, I think you've sold me on canning—this is—I mean, clearly our job is to sell me on each of these things, one after the other. Okay, so canning is good for something that you're going to cycle through at home. And so that's something that you grow or get access to at one time of year, so you can have access to it at another time of year. And you said you can also, like, can soups—is like the next level up of like the classic bachelor thing where you make a whole bunch of soup on Sunday and put it in the freezer and then just, like, eat that soup all week. Casandra I mean, I do that. So I—soup is why I can, because my kid loves soup and that's just like what we eat during the winter. So I'll get off work and forget to have planned anything. So I'll just open a jar of broth and a jar of stew meat and a jar of potato—you know, I just throw it all into a pot. But that's like seven quarts of food into a single pot, so I think I'm doing both. Margaret Okay. Casandra So we have soup for a week, but it's from pre-canned food. Margaret There's—I really wish I was on my puns and jokes better today. But somewhere there's a soup for our family joke. Casandra I'm sure there is. Margaret Hopefully someone will just tell it to me later on Twitter in a way that is either very charming or very annoying. Casandra You'll have to send it to me. Margaret Okay, so that kind of covers canning. Now everyone who's listened is capable of making up their own recipes and so let's move on from there to—what's next? What do you like the most after canning? Casandra Drying. Margaret Drying. Okay. Casandra What do you want to know about drying, Margaret? Margaret Well, I mean, okay, so like, I feel like there's two parts to it. And maybe I'm totally wrong about this, but there's both the, like, drying of the food and then the storing of the dried food. Does that seem like? Casandra And then the preparing of the dried food. Margaret Oh, yeah, no cooking is totally beyond anything. Casandra It's not like a can where you can just open it and heat it up. Margaret Yeah, you're right. Yeah, I mean, it's like—oh, so that means I should probably just make canned beans. I've always felt like a terrible prepper because I'm, like, I have all these like dried beans. Then I'm like, I hate soaking beans. I definitely just eat canned beans. Casandra See, that's why I do both. So I get my, like, 50 pound bags of black beans, right? And I keep them in five gallon buckets. But then I rotate through them. So I will can large batches of them. So I'm only having to think about soaking them once, right? And then the cans and then I buy more dry beans to replace the ones I used, and then I have cans. Does that make sense? Margaret Yeah. So you can soaked beans, not dried beans, right? Casandra Yeah, well, they're dried and then you soak them so—and it's actually, going through the soaking process and then pressure cooking, essentially, makes them more digestible. So, I don't know. It's my favorite. Margaret Okay. Yeah. Cuz like, it's like, one of the reasons I've given—it's really, I mean, people have probably noticed that I haven't done a lot of episodes about food. And it's not because I, like, think that like this other stuff is cooler. It's because, like, food growing, preservation, and preparation, like, intimidate the hell out of me. And, you know, I'm convinced that I can't grow anything because—I said this in like one of the last episodes—because I tried to plant a pine tree when I was a kid and I failed or whatever, you know. And I'm really excited to get to talk about this, basically, even though it's very embarrassing that I'm, like, in my mind I'm like, oh, yeah, when you soak beans overnight they always—you soak them forever and they always end up still just a little bit, a little bit crunchy. Casandra Because you still have to cook them. Margaret Well, yeah. But—ah, and then the pressure cooker being the way to—okay. Casandra But we were talking about drying food. Margaret Yes. Right. Okay, so yeah, so okay. So there's three different parts to it, there's the drying of the food, the storing of the dried food, and the the preparation of the dried food. Let's not too much get into the preparation of the dried food today. But let's talk about the, like, the drying and the storing. And I'm really sad about this storing because it's the only thing that I've, like, done any of at all and done some research about. So. Casandra You probably know much more than me about the storage, but— Margaret Only in that I took a lot of notes like last week. Casandra Oh Good! Margaret But okay, how do you dry food? Casandra Um, so I use just a really cheap food dehydrator, like the cheapest one I could find on Amazon. There are really fancy dehydrators you can get. You don't have to buy a dehydrator at all, you can just, you know, set things out on trays and rotate them and, like, put a fan near them so there's airflow. Margaret When you say set things out, you mean like in the sun? Casandra Um, I guess if you want it sun dried, but I—in general, if I'm preserving food, I try to keep it out of sunlight. Margaret Okay, that makes sense. Casandra That's maybe—we didn't talk about canning and how long things are shelf stable, but generally, if food is exposed to sunlight, it affects its shelf stability. So. Margaret Okay. Casandra Um, but yeah, airflow is the—temperature and airflow are the major factors for drying food. So, especially if something's very juicy, you want it to be lower temperature with lots of airflow because if the outside of it dries before the inside, it's bad news. I guess it can cause mold for whatever's on the inside if it doesn't fully dry, but if it does fully dry, it means that like, say you're drying cranberries or something, they're rockhard instead of that, like, nice, tender, dryness. I can speak. So yeah, most of hydrators will come with like settings for different types of food. And you can look those up online as well. Like which foods need more heat, which foods want less heat. Margaret How much does humidity affect this? Like I—where I live it's basically I live inside a cloud. All of the South is just a cloud for all of the summer and so, like, I can't even dry clothes on the line unless they're in the direct sunlight. So I assume I would have to use—I would have to use one of these, like, what are they, electric? The ones that you're talking about? Casandra Yeah, I imagine so. I live in a not humid place. So I haven't had to think about that. Also storage, I imagine that you probably have more trouble with food storage. Margaret I do. Casandra Yeah. But, you know, then there are things that apparently great if you have a higher humidity, like—what I'm sure you're super interested in—salt curing meat is, apparently a higher humidity is better so— Margaret Oh, really? Casandra There's that. Margaret I wonder what I can salt cure. Casandra Right? Margaret Just slabs of seitan. It sounds terrible. Okay. Casandra The things that that I mostly dry are nuts and seeds because I grow a lot of sunflowers and also I live in the Pacific Northwest. So it's, like, filbert and walnut territory, acorn territory. Margaret Do you have to prepare—the only one of these things I know anything about is acorns. And I know that you have to do a lot of work to get the tannins out of acorns. You do that before you drive them in this case? Casandra You know, I've actually heard—and I'm planning to try this this year—but I've heard that it's actually quicker to get the tannins out if you dry them first because then, when you introduce water to flush the tannins out, it can, like, fully saturate the nut meat. Margaret Okay. Casandra Does that make sense? So you're getting rid of all the moisture first, and then when you introduce fresh water to the nuts, it can penetrate into the like flesh. Margaret Okay. Because yeah, it takes forever to flush acorns. Casandra It does. If you—I mean, you have a stream, so that would be much, much less time intensive. For folks who don't know, acorns are delicious, but only if they're not full of tannins. Margaret Which is like, what, a natural preservative or something that's in them that, in order to human edible, you have to get rid of. Casandra Yeah, I mean, there are tannins and lots of food. It's the thing that makes sour food sour or like astringent food astringent, but, you know, the amount that's in the average acorn can give you a tummy ache. Margaret Okay, so is this, like, is this one of the ways that you would—because I assume basically all the nuts I eat in my life are, like, dried nuts, right? Because I'm not going around eating fresh nuts. So this is like one of the main ways, if you wanted to make the nuts that you grow taste like the nuts people are used to eating, you would dry them first in this way, right? Casandra Like acorns or just? Margaret Oh sorry. I was going back to like, you know, the other nuts? Casandra Yeah, yeah. Margaret Cashews. I don't know. You didn't say cashews, I was just thinking about cashews. Because I like cashews. Casandra I think cashews are actually way different. Have you seen a cashew plant? Margaret All of the nuts look really weird in the wild. I struggle to understand them. This is the most embarrassing episode I'll ever put out. It's just like, I'm this crazy person who lives in the woods. And I don't know anything about plants. Casandra Because cashew is part of a fruit, right? It's not, like, in a hard shell like a walnut. Anyway. Let's not talk about cashews. Margaret Let's not talk about cashews. I'll pretend like I know what filberts are and talk about them. Casandra A filter is just—I think it's actually a different species than a hazelnut, but it's what we call hazelnuts here. Margaret Okay, cool. Casandra So like filberts and walnuts, things that have a hard shell that you crack the shell open, and then—you can eat it fresh. It's delicious, fresh. But if you want to store it, you just dry it. Margaret Okay. Casandra And some nuts you dry in the shell like walnuts, but some you don't have to. Margaret Okay. And so drying is like a little bit simpler. It's like— Casandra Yeah. Margaret If you're drying walnuts, you look at the article that says "this is how you dry walnuts," and you put them in your dryer and you dry them. Casandra I mean, I don't even put nuts in a dryer, because they're already so dry. Margaret You just leave them out. Casandra Yeah, I just—like, I put a blanket on the floor in front of my fireplace in the winter and just have a, like, mound of nuts that I— Margaret Cool. Casandra Like, rotate. So, but if you're doing something that's, like, quicker to spoil, I guess, like fruit or vegetables, than a dehydrator might be the solution for you. Margaret Okay, how long—like, what are some of the advantages of drying food? I mean, obviously, like, certain foods, like nuts and things, like that's like almost, like, the way that you you store them, right? But it's like, I don't know a ton about, like, dried fruits—I suppose I know fruits a bit—but like dried vegetables, and, you know, is this, uh, like, how long do they last? Like, what is good about this method? Casandra I think it's good because it's smaller so it's easier to store, right? It's also lighter. So that goes back to our conversation about, you know, preparing to be on the move as opposed to being stationary. For things that are snackable it's nice to have snacks, so like dried fruits, dried seeds, things like that. Um, I—there are a few vegetables that I routinely dry because I routinely use them. Garlic is one. I guess alliums. Can we call the allium family of vegetable? Garlic and onions are two of them because I don't really can them. You could ferment them, especially fermented garlic is really popular, I just don't do it. Um, but, like, the number of times I've gone to make soup in the winter and not had garlic or onions is embarrassing. But if I have them dried, I can just toss in a handful and it's delicious. Margaret Okay, but like, so if you dry—how long does dried fruit last? How long do dried vegetables last? Like, is it, like, good enough to last you—kike most of these food preservation methods are sort of, like, meant to kind of get you until—set you up so that the next time—until the next harvest of the same thing. Is that kind of the general idea, like, so that you have this thing that lasts, like, hopefully almost a year, or? Casandra Oh, they can last—I mean, I have like dried onions, dried plums in my pantry that have been there for two years and are perfectly good. The thing about, like, everything other than canning, is that if something goes bad, you can see it or smell it. So it's good until it, you know, it's good until you can see or smell that it isn't good anymore. And that depends on, you know, how you've stored it. Do you put—is it in direct sunlight? Is it totally dry? Is it in a hot place? A cool place? Things like that. But it lasts a long time. That's a really vague answer. I think you were looking for something more specific. Margaret I mean, it's fine. We don't have to have, like, a chart—an audio chart of, like, you know, column A, the fruit, column B, how long it lasts with each different method. Okay, that's how you would organize the data anyway. Casandra It seems like there should be more to it, right? Like, there should be more to talk about with dried food. But it's so simple. You just— Margaret Yeah. Casandra But storage you wanted to talk about and I feel like you probably know more about storage can I do. Margaret Well, only because, like, I came into this with this "I don't know how to make food" thing, right? And, you know, I just remember a couple years ago a food scientist friend of mine was like—this was maybe like four or five years ago—was like, hey, I'm not saying it's gonna happen, but the supply chain on food is looking a little bit precarious this year, or whatever. So I was like, okay, I'm gonna just start having some, like, five gallon buckets of like beans and rice around. And that was probably what started me on the journey that you're all along for with me today. And so I just would go and buy, you know, basically prepper food, right? Ideally, the ones with like the least markup or whatever, but just, you know, five gallon buckets or huge cans of stuff that's like freeze dried or whatever and it's like meant to last 30 to 50 years on a shelf. And so I was doing that. And—but then I realized as I started to kind of, like, scale this, and more people are asking me for my recommendation. And I don't want to just be like, oh, go to Amazon, because that's the main place to buy Augason Farm stuff, you know—ans go for this company I don't know anything about. And instead realized, was like, well, there has to be a way to just, like, put rice in a five gallon bucket. It's like not quite as easy as that. You can do that and that'll last for a fairly long time, again, depending on your conditions, especially humidity and sunlight, as you mentioned, and oxygen is actually one of the biggest ways that, like, long shelf life foods go bad. And so the thing I've been researching, and I'll probably make a YouTube video about in the next week or so, is how to store dried goods for like long term storage, which is less the like—I feel like, in my head, there's like two tiers of food storage. And there's the more important one, which is what you're talking about and the, like, the things that you can cycle through and to get you through any given interruption. And then there's the sort of deep storage stuff where, I don't know, I don't see a reason for most people not to have, like, a month or two of food sitting in five gallon buckets in their basement, you know, that just sit there and you can pass them on to your kids. And—who will be like, really? Why are you giving this to me? But—actually, that's very optimistic to think that they won't immediately understand the need for such things. Casandra Right. Margaret And I like to imagine that will be around for 30 to 50 years from now. That seems optimistic, but I like it. So long term food storage, you can make beans and rice and many other things last 30-50 years. And the main way going at the moment—there's a lot of different ways to do it—but basically it's like the main way that people are doing right now and in prepper world, and it's mostly, I think pioneered by the Mormons. A lot of the information you can get about this—and if you live in Utah, apparently there're these stores will they'll just sell you really cheap beans and rice, and some of them are open to people who aren't in the church. But you basically, you put them into mylar bags, which are plastic bags with like an aluminum layer—which isn't technically the definition of mylar but, like, when you say mylar bag, it's what you mean—and you heat seal the bags. You put in the dried food, and then you put in oxygen absorbers. I always thought you put in desiccant because I think that humidity all of the time. The instruments that I built last year, some of them aren't even playable right now because the warping because the stupid humidity. I don't understand how a mountain dulcimer was invented in Appalachia and has such a thin soundboard. Anyway. So, but you don't put in desiccants necessarily—actually, in general, you don't. It actually seems to be contraindicated. But instead you put in oxygen absorbers that are sized to the size of bag, and you got to do it kind of quick, because obviously when you open up the oxygen absorber starts absorbing oxygen. And what it is is like little iron fillings that are absorbing that are oxidizing and making rust, I think, and they're in little sealed packets that air can go in, but rust pellets can't come out. You drop it in, you heat seal the bag, you can either get like a little flash sealer for like 25 bucks, or you can use a household iron, or you can use a hair—you know, it's like, I have a feeling that people making these things don't actually do this because I've seen people say straightening iron or curling iron. But um, you can seal it with heat. And then it is sealed. And then that doesn't keep like animals and stuff out, so then you put it in a bucket. So really, long story short, you take a mylar bag, at least five mil thick—mil is not millimeter, it's, I don't know, .001 or something, I don't remember. Millionth of an inch or 1,000th of an inch or something. You put in the oxygen absorber, you heat seal it, you put it in the bucket, and you're good. And it seems kind of simple. And it's a lot cheaper per five gallon bucket of beans and rice then going and getting the pre made stuff. Casandra Yeah. Margaret But being able to do it with stuff that you dry yourself—again, like, different things are gonna last different lengths of time. And oh, and you can only do this with stuff that's, like, less than 10% water content. You know, it has to be like way more dried. So you can't just like put in your, like, dried fruit and stuff. It's like almost all like rice and beans and oats and other things. And then there's like weird stuff where like brown rice is actually harder to preserve than white rice because brown rice has, like—which is much better, of course, in general—has more stuff, like more oils in it that can go bad. That's what I've learned, but you should correct me if that's what you're about to do. Casandra No, no, I was just gonna say I've heard of people—or I've seen something called dry canning. I haven't actually tried it. But it's something similar, except you're using jars and you're using an oven to, yeah, create a seal—a hot seal on the jars. And it's supposed to make dried food last longer. I've never personally understood the purpose of things like that just because I rotate. So it's just like a part of my life and routine. But yeah. Margaret Just having some deep storage, you know, like—but okay, this actually makes me—why are mason jars clear? Because isn't sunlight the enemy of, like, all food preservation? Casandra Yeah, I guess so I honestly—I have no idea. They make fancy, like, tinted jars, but they're much more expensive. I imagine it's just because it's more expensive to make tinted glass. But like traditionally you're not keeping your jars on a shelf in direct sunlight. You're keeping them, like, in your basement or your root cellar or something like that. Margaret Okay, so we've been talking almost an hour, and obviously there's still several methods of food preservation left, but maybe we won't go into the details about any of the other ones—unless, is, like, is there like one more that you want to like quick like shout out? Like hey, look how great salting is, or pickling, or, I don't know. Casandra Yeah. I mean, fermenting and pickling is amazing. And that's, like, an episode in and of itself. And I think that it's really like trendy right now, so probably accessible for people to find information on. And then salt preserving and sugar—I can't eat sugar, so I don't do sugar preserving. But those two methods are surprisingly simple. And I'm just beginning to experiment with salt preserving, but I love it. So, I dunno. Check it out. Margaret Is it just like you take the thing and you pack it in salt and then you're like, it's good. Casandra Kinda, yeah. Kinda, yeah. Margaret That's cool. Casandra I mean, there's more to it than that, but basically. Margaret Okay, well, I don't know. You've sold me on far more food preservation instead of just looking at it from this, like—you know, as much as I want to like try and sell you on deep storage, I think that that's like the far and away least useful aspect and like the one that ties most into, like, the bunker mentality that I supposedly shit talk all the time. You know, and so this, like, this—these methods of cycling through appeal quite a bit to me. Is there any—are there any like last thoughts on food preservation or anything else about any of this that you want to you want to bring up? Casandra Just that once you start digging into it, you'll probably be shocked by how many things you can can from, you know, butter to water. So. Margaret Wait, really? Casandra To whole chickens. So it's pretty flexible and pretty fun once you get the basic down. Canned water. Margaret I'm laughing about the canned chicken because I'm imagining, like, the chicken like coming out and running away when you opening up the can 15 years later. Alright, well, thanks so much for coming on the podcast. And also, you know, thanks for helping make the show accessible. And, I don't know, I really appreciate that, and I appreciate all the work that you've done with that. Casandra You're welcome. I'm dreading transcribing this, but I will do it. So. Margaret I appreciate it. Thank you so much for listening. I hope you got out of this as much as I did. I didn't know anything. I mean, well I didn't know anything compared to what I now know. And I'm excited to eat green beans, I mean, prepare green beans. No, I'm mostly just excited to eat green beans. I really like green beans. I'm really glad that was the example food we used. If you liked this episode or this podcast, you should tell people about it and tell people about it on the internet. Well, tell about it in real life. But if you tell people about it on the internet, all the like weird algorithms will like make other people know about it if you like, and comment, and subscribe, and do all the stuff. And you can also support me directly on Patreon. My Patreon is patreon.com/margaretkilljoy. And there's a bunch of like zines and other things up there. And they're behind a paywall, but if you live off of less money than we make off of the Patreon, then you should just message us and—or me, I guess, on any social media platform, and I will give you access to all the content for free because the main point is to put out content and I really just appreciate everyone's support helps me do that. And in particular, I want to thank Sean and Hugh and Dana, Chelsea, Eleanor, Mike, Starro, Cat J, the Compound, Shane, Christopher, Sam, Natalie, Willow, Kirk, Hoss the dog, and Nora. And also I would be remiss not to tell you that I have a book available for pre-order. AK Press is republishing a new edition of my book, A Country of Ghosts, which is an anarchist utopian book. And if you're listening to this podcast, you probably have like a vague idea of what I'm talking about when I talk about anarchy like that. But if you don't, or if you do, you might like this book, A Country of Ghosts. And if you hate the government and capitalism, you might like it. And if you hate the government but like capitalism, or if you like capitalism but hate the government, then I would challenge you to read this book anyway, because you might learn that both of those are very interrelated things and you're kind of only doing it halfway and you have to destroy the Ring of Power and it must be—don't be a Boromir. You should throw the Ring of Power into the—into the fires of Mount Doom. Anyway, you should tell me about the fun foods that you all prepare, because I will be jealous. Or I'll start canning my own foods and I'll talk to you all soon. Find out more at https://live-like-the-world-is-dying.pinecast.co
On this week's episode of The Compound & Friends, Michael Batnick, Caleb Silver, Jenny Harrington, and Downtown Josh Brown discuss: the return of volatility, the Fed and tapering, dividend stocks, Investopedia data, how Build Back Better could impact investors, junk bonds and the search for yield, young men opting out of college, Google's $2.1 billion purchase, and more!This episode is brought to you by Rocket Dollar. Use referral code COMPOUND at rocketdollar.com/compound to get $50 off at sign up!Obviously nothing on this channel should be considered as personalized financial advice or a solicitation to buy or sell any securities. See our disclosures here: https://ritholtzwealth.com/podcast-youtube-disclosures/ See acast.com/privacy for privacy and opt-out information.
Woohoo, I convinced my husband to join back in on the fun and we are delving into which exercises are isolation, which are compound, and WHAT your body needs you to do with this information!Learn more about Brittany, her programs, and coaching options athttp://fitmomlifetothefullest.comFor recipes, workouts, and tips- follow her on:Instagram: @fitmomlifetothefullestFacebook: Fit Mom Life to the FullestEmail: email@example.com
On this week's episode of the Compound Podcast with Ian Happ, the guys break down the NL MVP race, John Lester reaching 200 hundred wins, why Zack claims he's a detective and Dakota mostly lies in bed, half asleep.
"Compound returns are the 9th Wonder of the World. I truly believe that. But they take time, an entire lifetime, to become a wonder. The path along the way is boring on most days. I liken it to watching paint dry. It seems like nothing is happening and the market is going sideways." - Blair duQuesnayFor more visit: The Belle CurveFor disclosure information please visit: https://ritholtzwealth.com/blog-disclosures/ See acast.com/privacy for privacy and opt-out information.
On this week's episode of The Compound & Friends, Michael Batnick, Dan Nathan, Haley Sacks, and Downtown Josh Brown discuss: the ever-rising market, nonsensical valuations, the pandemic's long-term impact on kids, Robinhood or Uber, social media WTF, Mailchimp, recommendations, and more!This episode is brought to you by Rocket Dollar. Use referral code COMPOUND at rocketdollar.com/compound to get $50 off at sign up! Obviously nothing on this channel should be considered as personalized financial advice or a solicitation to buy or sell any securities. See our disclosures here: https://ritholtzwealth.com/podcast-youtube-disclosures/ See acast.com/privacy for privacy and opt-out information.
It was a wide ranging and FUN show with the delightful Andy Richter in studio sharing lots of laughs and some insightful thoughts about the late great Norm Macdonald, plus the return of the Instagram game with a special beardo edition in honor of special guest musician Matthew E. White on Zoom. This is the free first half of Office Hours. Watch or listen to the full 2+ hour ad-free episode including more with Andy Richter, The Compound, The Joel Hoel, the full OH archives going back to 2016, and lots more at patreon.com/officehourslive. Shop the official store and find other stuff at officialofficehours.com.
On this week's episode of the Compound Podcast with Ian Happ, the guys break down the first ever pro ball meeting between Zack and Dakota in Iowa! Plus the guys discuss if Vladdy Jr. will get the MVP if he wins the triple crown and Ian reveals a big secret about where he was born.
Jesse Walden is an investor at Variant Fund and previously worked on the crypto team at Andreessen Horowitz. In this conversation, we discuss the ownership economy, NFTs, social money, piracy, Compound, Uniswap, and locked value. ======================= BlockFi provides financial products for crypto investors. Products include high-yield interest accounts, USD loans, and no fee trading. To start earning today visit: http://www.blockfi.com/Pomp ======================= Choice is a new self-directed IRA product that I'm really excited about. If you are listening to this, you are likely part of the 7.1 million bitcoin owners who have retirement accounts with dollars in them, but not bitcoin. I was in that situation too. Now you can actually buy real Bitcoin in your retirement account. I'm talking about owning your private keys and using tax-advantaged dollars to do it too. Absolute game changer. https://www.retirewithchoice.com/pomp =======================
Today we find ourselves embroiled in a lawsuit with a baby melting billionaire, uncover a mystery that turns into a conspiracy, and then we get another dose of Jason's Thinkins! Patreon https://www.patreon.com/user?u=18482113 MERCH STORE!!! https://tinyurl.com/y8zam4o2 Help Promote Dead Rabbit! Dual Flyer https://i.imgur.com/OhuoI2v.jpg "As Above" Flyer https://i.imgur.com/yobMtUp.jpg “Alien Flyer” By TVP VT U https://imgur.com/gallery/aPN1Fnw Links: Ep 429 - The Banned Episode https://deadrabbitradio.libsyn.com/ep-429-is-bill-gates-the-antichrist EP 643 - Is Hillary Clinton Pooping In Guantanamo Bay? https://deadrabbitradio.libsyn.com/ep-643-is-hillary-clinton-pooping-in-guantanamo-bay Ep 661 - Hillary Clinton's Shapeshifting Slacks From Outer Space! (Hillary Clinton in Guantanamo Bay Part 2) https://deadrabbitradio.libsyn.com/ep-661-hillary-clintons-shapeshifting-slacks-from-outer-space EP 668 - The Murder Machine Of Ohio University (Nancy Pelosi Look-a-like episode) https://deadrabbitradio.libsyn.com/ep-668-the-murder-machine-of-ohio-university EP 682 - Is The Military Building A Ghost Army? (Raiding Bill Gate's Compound episode) https://deadrabbitradio.libsyn.com/ep-682-is-the-military-building-a-ghost-army EP 697 - Max Kremer: The Dad-Shaped Super Villain! (President Biden Body Double episode) https://deadrabbitradio.libsyn.com/ep-697-max-kremer-the-dad-shaped-super-villain EP 712 - Do We Only Exist In The Stomach Of A Goat? (Tom Hanks episode) https://deadrabbitradio.libsyn.com/ep-712-do-we-only-exist-in-the-stomach-of-a-goat The Classics EP 22 - The Multiverse Abides (Wheel Of Fate Episode) https://deadrabbitradio.libsyn.com/the-classics-ep-22-the-multiverse-abides Gates Foundation Threatens Real Raw News https://realrawnews.com/2021/09/gates-foundation-threatens-real-raw-news/ Mark Suzman https://www.gatesfoundation.org/about/leadership/mark-suzman About Real Raw News https://realrawnews.com/about-us/ Bill Gates Military Tribunal: Day 4 https://realrawnews.com/2021/09/bill-gates-military-tribunal-day-4/ How did an otherwise healthy man with a broken leg end up dead in a hospital ceiling? https://mg.co.za/article/2019-05-30-00-patient-found-dead-in-hospital-ceiling-durban-mystery/ The Man Who Was Found Dead In a Hospital Ceiling https://medium.com/lessons-from-history/the-man-who-was-found-dead-in-a-hospital-ceiling-b56b4fc02d52 How did patient end up dead in hospital's ceiling? https://www.iol.co.za/capetimes/news/how-did-patient-end-up-dead-in-hospitals-ceiling-11732163 Hospital fails to give family closure on body in ceiling https://www.iol.co.za/capetimes/news/hospital-fails-to-give-family-closure-on-body-in-ceiling-11766160?utm_source=facebook&utm_medium=social&fbclid=IwAR29-O5PjP2bcwLXfpGj4qVSqfiiPBAqEElnlx6gW9c_sMYR6AAIhE9oDJ0 Jason's Thinkins! ------------------------------------------------ Logo Art By Ash Black Opening Song: "Atlantis Attacks" Closing Song: "Bella Royale" Music By Simple Rabbitron 3000 created by Eerbud Thanks to Chris K, Founder Of The Golden Rabbit Brigade Dead Rabbit Archivist Some Weirdo On Twitter AKA Jack YouTube Champ Stewart Meatball The Haunted Mic Arm provided by Chyme Chili Pintrest https://www.pinterest.com/basque5150/jason-carpenter-hood-river/ http://www.DeadRabbit.com Email: DeadRabbitRadio@gmail.com Twitter: @DeadRabbitRadio Facebook: www.Facebook.com/DeadRabbitRadio TikTok: https://www.tiktok.com/@deadrabbitradio Jason Carpenter PO Box 1363 Hood River, OR 97031 Paranormal, Conspiracy, and True Crime news as it happens! Jason Carpenter breaks the stories they'll be talking about tomorrow, assuming the world doesn't end today. All Contents Of This Podcast Copyright Jason Carpenter 2018 - 2021
On this week's episode of The Compound & Friends, Michael Batnick, Leanna Haakons, Tom Lydon, and Downtown Josh Brown discuss: global ETF assets hit $9 trillion, SPAC crackdown, IPO boom, Gensler's vision, El Salvador adopting Bitcoin, the post-pandemic office, sports cards, and more!This episode is brought to you by Rocket Dollar. Use referral code COMPOUND at rocketdollar.com/compound to get $50 off at sign up! Obviously nothing on this channel should be considered as personalized financial advice or a solicitation to buy or sell any securities. See our disclosures here: https://ritholtzwealth.com/podcast-youtube-disclosures/ See acast.com/privacy for privacy and opt-out information.
Please enjoy the second annual Office Hours Fan Choice Awards (aka THE OFFIES) with special guest co-host JOHNNY CARSON (aka James Urbaniak), musical director JERRY PAPER and much, much more! Now sit back, relax and enjoy the show to find out who won and who didn't win. This is the free first half of Office Hours. Watch or listen to the full 2+ hour ad-free episode including the big reveals for Best Episode and Best Call, and lots more at patreon.com/officehourslive. THE OFFIES 2021 - FULL LIST OF NOMINEES BEST GUEST: Phil Braun, Bill Braun, Rene Fabrege, Fred Armisen, Tom Scharpling BEST GUEST HOST: Neil Hamburger BEST ZOOMER: Bagel Snail, Joe Kart, Sari, Natalie, Chase BEST CALL: Randy Newman, Cave Boy, Melania Trump (Natasia Demetriou), Vaniel Morrison (James Adomian), Eric Wareheim BEST AD: Fart Garfunke's Gas Suite Elite, Kip Winger's Chip Fingers, Lou Dobbs Lewd Dogs, Stan Seder's Cedar Seeders, Hagar's Haygars BEST SIDE SHOW: Office Hours East, The Compound, Joel Hoel, Game Night w/ Gregg & Simone Turkington, The Al Podchino Show BEST RANT: Slice Goes Deep, Tim on the Snyder Cut, Neil Hamburger vs. Drops, Doug's Birthday Roast for Tim, The DIVX Tapes BEST DROP: Dikembe Mutombo "Doug", massive diarrhea in toilet sound, "We won we won we won", "OK" (Rick Moranis as Michael McDonald), Michael Barbaro reading The Daily credits BEST EPISODE: A Totally Secular Spectacular (Christmas show) (139), Birthday Tribute to Tim Heidecker (144), "Weird" Al Pacino, Andrew Bird & Jim Malthus (149), Tom Scharpling, Sarah Potenza (165), Office Hours Live LIVE w/ Weyes Blood, Uncle Phil, Curly G (171)
On this week's episode, Jimmy talks putting in a 2 weeks notice, Dog the Bounty Hunter and protecting the realm of realness, all this and more on the most raw podcast in the game!!Available NOW wherever you listen to podcasts!Get Your Fire in the Hole gear at TeeSpring.com/stores/FireInTheHoleNYJoin us at Patreon.com/FireInTheHole for the full video version to the show and more exclusive content.Check out our YouTube channel for the best clips from each week: https://www.youtube.com/channel/UCE6AyAQ8_xuTE7IPECylR7AFollow the show @FireInTheHoleNY on Twitter & Instagram!!
On this week's episode of the Compound Podcast with Ian Happ, the guys discuss Frank Schwindel and the Cubs recent hot streak, why Ian only responds to certain text messages, the upcoming free agent class and the possibility of Zack facing Dakota this week in Iowa!
On this week's episode of The Compound & Friends, Michael Batnick, Amelia Garland, Delano Saporu, and Downtown Josh Brown discuss: signs of a top, covid isn't going away, deals in the RIA space, digital engagement practices, China's video game crackdown, Donda takes, White Lotus recap, and more!This episode is brought to you by Polymarket. For a limited time, sign up with referral code “Compound” to get your first trade reimbursed up to $100. Visit https://polymarket.co/CompoundShow to learn more. Obviously nothing on this channel should be considered as personalized financial advice or a solicitation to buy or sell any securities. See our disclosures here: https://ritholtzwealth.com/podcast-youtube-disclosures/ See acast.com/privacy for privacy and opt-out information.