Podcasts about distillations

For our 200th episode we wanted to bring in a guest that rock fans would be excited about but someone The Wolf and Action Jackson really admire. After hosting amazing guests on our 50th (Ryan Condal, House of the Dragon), 100th (live review of Nick Mason's Saucerful of Secrets after interviewing Guy Pratt and Gary Kemp on ep 96), and 150th (Steve Kilbey of The Church) we needed someone special to commemorate this milestone. As luck would have it, legendary guitarist and member of the Rock N Roll Hall of Fame Steve Howe (Yes, Asia) is releasing his latest solo album, Guitarscape, on September 27 and made himself available to us. As we tried hard not to be complete fanboys, we asked Steve to walk us through how he started building the bones of the album in 2019 thanks to a new Novatron that he'd acquired. We speak with Steve about the different textures of the album from acoustics (Spring Rhyme) to his signature hollow body electrics (Distillations, Passing Thoughts) to his brand new pedal steel (Equinox, Steel Breeze). With his son Dylan on the drums, Steve has put together a colorful palette of textures using his many talents and toys. We also manage to work in some questions about touring with Yes in the US with Deep Purple; however, when we interviewed him the tour was yet to begin, at the time of the release of this episode the tour had concluded. It sounds like there will be more new Yes music and future tours which is wonderful to hear. And, of course, we managed to squeeze in an Asia question because as long time listeners will tell you, it all comes back to Asia. The bottomline is we think you'll love our chat with Steve Howe and encourage you to pick up Guitarscape September 27. And thanks to everyone who's supported us through the first 200 episodes - we have much more in store so stay tuned. If you keep listening, we'll keep doing the show! www.yesofficial.com Ugly American Werewolf in London Website Ugly American Werewolf in London Store - Get your Wolf merch and use code 10OFF2023 to save 10%! Visit our sponsor RareVinyl.com and use the code UGLY to save 10%! Twitter Threads Instagram YouTube LInkTree www.pantheonpodcasts.com Learn more about your ad choices. Visit megaphone.fm/adchoices

For our 200th episode we wanted to bring in a guest that rock fans would be excited about but someone The Wolf and Action Jackson really admire. After hosting amazing guests on our 50th (Ryan Condal, House of the Dragon), 100th (live review of Nick Mason's Saucerful of Secrets after interviewing Guy Pratt and Gary Kemp on ep 96), and 150th (Steve Kilbey of The Church) we needed someone special to commemorate this milestone. As luck would have it, legendary guitarist and member of the Rock N Roll Hall of Fame Steve Howe (Yes, Asia) is releasing his latest solo album, Guitarscape, on September 27 and made himself available to us. As we tried hard not to be complete fanboys, we asked Steve to walk us through how he started building the bones of the album in 2019 thanks to a new Novatron that he'd acquired. We speak with Steve about the different textures of the album from acoustics (Spring Rhyme) to his signature hollow body electrics (Distillations, Passing Thoughts) to his brand new pedal steel (Equinox, Steel Breeze). With his son Dylan on the drums, Steve has put together a colorful palette of textures using his many talents and toys. We also manage to work in some questions about touring with Yes in the US with Deep Purple; however, when we interviewed him the tour was yet to begin, at the time of the release of this episode the tour had concluded. It sounds like there will be more new Yes music and future tours which is wonderful to hear. And, of course, we managed to squeeze in an Asia question because as long time listeners will tell you, it all comes back to Asia. The bottomline is we think you'll love our chat with Steve Howe and encourage you to pick up Guitarscape September 27. And thanks to everyone who's supported us through the first 200 episodes - we have much more in store so stay tuned. If you keep listening, we'll keep doing the show! www.yesofficial.com Ugly American Werewolf in London Website Ugly American Werewolf in London Store - Get your Wolf merch and use code 10OFF2023 to save 10%! Visit our sponsor RareVinyl.com and use the code UGLY to save 10%! Twitter Threads Instagram YouTube LInkTree www.pantheonpodcasts.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Produced by Wayne Hall, Joseph Cottrell, Jeffrey Crecelius and Ken Fuller As always, it was a delight to welcome Yes guitarist Steve Howe back onto the show to talk about his new solo album, Guitarscape. It was a fun discussion during which Mark and I enjoyed asking some searching questions about the new record. Of course, we also slipped in a few questions about Yes and Tales from Topographic Oceans! Steve and Dylan Howe: Guitarscape is a little different to other Steve Howe solo albums and I'm sure you will enjoy it when it is released in September. What' did Igor bring to the Yes keyboard role's different about this Steve Howe solo album? How was it put together? Who else worked on it? Let us know if you agree with us! 16th July 2024: Guitarist Steve Howe releases his new solo album Guitarscape on 27th September on his own HoweSound label. The album will be available on CD, vinyl and digital downloads, including Dolby Atmos.  Pre-order the album here: https://lnk.to/hkKdov  Guitarscape marks a new chapter for the YES and ASIA legend as he presents, what amounts to, a guitar masterclass. “What I'm doing,” said Steve, “is focusing on what I do well and what I love to do.” Guitarscape features 14 new instrumental tracks in a host of musical styles, from rock through to acoustic and classical, each bearing that unmistakable Steve Howe sound. Steve plays acoustic, electric, steel and bass guitars along with keyboards and is joined by his son Dylan on drums. Steve has written all of the tracks and produced the album.  “This album has given me the opportunity to do something different,” says Steve. “I bought a Novation Summit keyboard and found that it had a wealth of inspiring sounds. It gave me a golden opportunity to create my own keyboard structures – chordal movements and structures that I thought were a bit different.  I think differently on a keyboard, I don't see the chords looking the same but then I had fun playing around with the guitar to see where that goes.  “I've utilised most of the colours, as I like to I think of my styles, and I'm always pleased when I hear them running through and it moves from a steel, maybe, to a Spanish guitar. Because it's a different sort of album, I'm not using terribly conventional chord sequences but things that give me a fresh feeling and opportunities to improvise and stretch out as well as be melodic and make this a nice tuneful experience.  “I began feeding the tracks to Dylan. We get on great and he seems to know what to play around my guitar, it's almost instinctive. Dylan and I fit together really beautifully. We've had the chance to do this together, so it's wonderful.  “The bass parts and the keyboards are pretty interesting, everything had to be interesting but also work together. I like doing things that are super fresh and this album says what I am today.”  Steve Howe - Guitarscape is released by HoweSound on 27th September 2024.  Guitarscape - Track Listing  1. Hail Storm (2.22)  2. Spring Board (2.45)  3. Distillations (1.48)  4. Up Stream (3.17)  5. Secret Mission (3.26)  6. Passing Thoughts (2.36)  7. Touch The Surface (3.21)  8. Spring Rhyme (2.02)  9. Equinox (3.04)  10. Seesaw (2.12)  11. Gone West (3.03)  12. Suma (1.34)  13. Spring Tide (2.41)  14. Steel Breeze (2.57)  All tracks written by Steve Howe  Produced by Steve Howe  Assembled and mixed by Curtis Schwartz  There are only 100 of these packs available, so buy yours now! (Opens in a new window) Check out the progress on my other podcast - https://anthem52.com/ In Production: Tales from Topographic OceansListening guide Sign up to the e-newsletter updates! TormatoBook.com Yes - The Tormato Story Available now! TormatoBook.com YMP Patrons: Producers: Joseph Cottrell Wayne Hall Ken Fuller

The end of a trilogy. Brett J. Gilbert joins me to cap off a wonderful set of episodes. As one of founders of the Cambridge design group that both Trevor Benjamin and David Thompson from the last two episodes are a part of, it was such a great time going back to the beginning. The oddly constructed chronology of this episode kind of does the same, so join the end of this current “Collabstraction” journey. Brett's board game website.Beginning of the End (0:00)A little bit of introductory talk. A little bit of trilogy talk.Cambridge. Collaboration. Curator. (14:55)Brett discusses how the group came to be and how it's changed throughout the years. There's some other collaboration talk and one question that showed up in the other two episodes. Restrictions and Distillations (49:43)The ethos of Brett's designs was clear from the beginning of the episode, but we discuss it a little bit further here with the specifically small project, “Good Little Games,” and in other capacities as well.Beginning at the End (1:03:36)For some reason I forwent asking about Brett's gaming background early in the episode, but it worked out well here. There's some additional talk about abstraction and complexity in this section.Wrap-up Questions (1:20:59)----------------------------------------------------------Contact, follow, and support information:vodthepod@gmail.comTwitterInstagramGeneral feedback form - (your thoughts are appreciated!)Buy Me a Coffee

Anytime I get to talk about water and seafood on this show feels like a really special week for me, as I have spent most of my life thinking about how we connect with or form relationships around water. My guest, Dr. Jayson M. Porter, this week takes a really nuanced approach to this through a recent article he wrote called Fish Hacks for Distillations, which is a magazine and podcast that covers science's historical impact on culture and society. In his article, he looks at a fish called porgy, which has often been dismissed as a “trash fish” but holds an important anchor in Black maritime culture in America.  Jayson is an environmental writer and historian at the University of Maryland, College Park, and the Institute at Brown of Environment and Society. His research specializes in environmental politics, science and technology studies, food systems, and racial ecologies in Mexico and the Americas. He is also an editorial board member of the North American Congress for Latin America (NACLA) and Plant Perspectives: An Interdisciplinary Journal. Outside of academia, he loves to connect with other black environmental educators, write creative non-fiction stories, and design environmental-literacy curricula for broader audiences of all ages.  In today's episode, he shares some of the stories and lenses he brought to writing this article, how he wove his family's personal histories through his Poppy's fish hacking with the broader ecology of ocean landscapes, Black-operated fisheries, and explores the nuances (and limits) of scientific and historic knowledges that can shape the questions we ask about our individual and collective pasts. Learn More About Jayson: Read the Fish Hacks article in Distillations: https://www.sciencehistory.org/stories/magazine/fish-hacks/ Twitter: @jaysonmauriceporter Email: jayson_porter@brown.edu

How does one go from writing articles to writing a full book? How does this change creative rhythms of research, scheduling and writing? In this episode of Emerging Form we speak with journalist Rebecca Boyle whose first book, OUR MOON: How Earth's Celestial Companion Transformed the Planet, Guided Evolution, and Made Us Who We Are comes out January 16. We speak, too, about how to do creative work while parenting young children and how to find focus with a subject literally as big as the moon. As a journalist, Rebecca Boyle has reported from particle accelerators, genetic sequencing labs, bat caves, the middle of a lake, the tops of mountains, and the retractable domes of some of Earth's largest telescopes. Her first book, OUR MOON: How Earth's Celestial Companion Transformed the Planet, Guided Evolution, and Made Us Who We Are (Random House, 2024) is a new history of humanity's relationship with the Moon, which Rebecca has not yet visited on assignment. Based in Colorado Springs, Colo., Rebecca is a contributing editor at Scientific American, a contributing writer at Quanta Magazine and The Atlantic, and a columnist at Atlas Obscura. She is a frequent contributor to the New York Times, Smithsonian Air & Space, and Popular Science. Her work has appeared in Wired, MIT Technology Review, Nature, Science, Popular Mechanics, New Scientist, Audubon, Distillations, and many other publications. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit emergingform.substack.com/subscribe

In this episode of the poetry edition, Rose Postma interviews Andrew Lansdown about his poem “Among Autumn Maples.” Andrew is a widely published and award-winning Australian writer. His most recent books are: Distillations of Different Lands, Kyoto Momiji Tanka: Poems and Photographs of Japan in Autumn, and Abundance: New and Selected Poems. --- Send in a voice message: https://podcasters.spotify.com/pod/show/reformed-journal/message

Paul Werni and his son Anton created a grain-to-glass family distillery called 45th Parallel. With a production facility in Wisconsin but a cocktail room in Stillwater, they built their reputation by sourcing the best crops from a local farmers and convincing them to become suppliers. He runs a distillery production facility that has expanded into an event center, restaurant, and bar, representing half of his business. With his expertise in farming and cocktails, Paul has become a respected figure in the industry.Stephanie [00:00:12]:Hello, everybody, and welcome to the podcast. We are here with Paul Werney and Anton Werney, and they are the co-founders of 45th Parallel Spirits and Distillery. And they are located in New Richmond, Wisconsin. And in the meantime, they've opened a cocktail room in Stillwater, Wisconsin, and they make some very delicious products. I think the first product I ever had of yours was the vodka because obviously that's where most people start. Right. But you were like I felt like the second person that I heard use the term grain to glass, the first person being Gina Carver at J. Carver Distillery.Paul [00:00:54]:Yeah, we were the first distillery in the region. And at that time, I was a little naive. I thought that everybody started with the raw materials and actually made their own stuff. But that is somewhat rare with some disorders.Thank you for reading Stephanie's Dish Newsletter. This post is public so feel free to share it.Stephanie [00:01:11]:Yeah. And a lot of people will buy product and then make something with the byproduct, not unlike you see in the wine industry. Let's face it, very few people are actually growing their own grapes. They're buying grapes and then making their wine from that. But you guys really started with that grain to glass philosophy. And tell me about that. Like, literally seeing the grains and going, this is what I want to do.Paul [00:01:37]:Well, because of where we live, grain is what's available. You don't have a lot of fruits here or any other type of sugar sources, so you have to start with starches from grain, break them down. Fortunately, here in the Richmond, we're in a rural area, there's a lot of farmers here, so we have access to just about any grain that we want. And we get all our grain for our products is put on fire just on the road.Stephanie [00:02:04]:And did you know those people? And is that like, how did the first germ of an idea of like, hey, let's start making cocktail?Paul [00:02:15]:Well, as far as the farmer goes, I went to the local mills. When you have a farming community, you're going to have a mill. And so I went to the mills and I asked them who's going to have the best crops? And both mills gave me the same mail. And so I was able to convince that farmer to be a supplier. He's not a very large farm, about 500 acres, just a few employees, and that's it. As far as making cocktails, the industry, we started out as pretty much a production facility, and that's really what we are. However, the industry is changing. So small Distilleries really have to make money on site. So a few years ago, we added an event center, restaurant and bar. And now that's half of our business.Stephanie [00:03:05]:It'S not surprising to me because I did an event with you guys, and I've done lots of events at Distilleries, but I felt like you really has a loyal clientele. They were very into what we were doing that day. We did a bloody Mary tasting and also the whole restaurant side of it. You weren't just, like, offering Shakoori plates and had a food truck outside, like a lot of folks, you had, like, a full on restaurant, and the food was good.Paul [00:03:33]:Yeah. Well, I think you know who Scott Davis is, and he's and he's a friend of mine. We've known each other for 30 years, and he runs the kitchen over there, and he has a lot of experience in the Minneapolis area with running kitchens over there.Stephanie [00:03:51]:Yeah, it was clear that this wasn't and I don't mean to say that in a negative light, but for some folks, it's kind of an afterthought, right? They're trying to get you to stay around longer. They're trying to provide more amenities, but it wasn't what they started out to do. And you guys feel like you had an intentional way of going about that. And there aren't a lot of restaurants in that area. You're kind of in the middle of a field next to the liftbridge production facility, too, so I imagine people kind of come from all over.Paul [00:04:25]:We offer something different than a lot of the places in a small town. We have an Italian pizza oven, and we have a chef that has experience in the downtown Minneapolis market. We're not really trying to be your average and I don't mean this in a bad way bar food. We're trying to offer something different. New Richmond is a growing community. It's over 10,000 people now, and there are a lot of people in that region that are looking for something.Stephanie [00:04:57]:I really was impressed with your event schedules. You do a lot of events, but also they look fun and interesting and the kind of have a little twist to it. It seems like events are just a huge part of what you do to because your calendar is just full.Paul [00:05:13]:Yeah, there's a temptation to go with weddings, but weddings are a lot of work, so we wanted something different. Plus, being in a small town, you don't really have a lot of opportunities for, like, a comedy show, for an art show, stuff like that. That's what we're trying we're trying to bring in a variety of events to a small community so they don't have to drive 50 miles to get to.Stephanie [00:05:37]:Yeah, I liked it. Let's talk about so you've got the vodka, then you have a gin, and then you have referent, which is infused with horseradish. I'm assuming that came about because you're a big Bloody Mary guy in Wisconsin.Paul [00:05:56]:Actually, it came about when a couple of Russians came into our building in about 2009. And they have a place in St. Paul, Moscow, on the hill, and Russians like Porsche, so they asked us to make it, so we make it. And the son of the owner over there, he started his own business. And the are the owners of that brand. We don't own the brand.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Stephanie [00:06:23]:Oh, so you just produce it?Paul [00:06:25]:We just produce it. It's funny you say because you were here for the Bloody Mary.Stephanie [00:06:32]:I was.Paul [00:06:33]:You said gin, horseradish vodka, and regular vodka. However, 90, least 90% of our production is whiskey.Stephanie [00:06:44]:Yeah. And you have three that you're selling on shelves that I am aware of. You might have some specials, too, or special barrel ages that you're doing.Paul [00:06:55]:We do. The three base ones are bourbon, rye, and our wheat whiskey. And each one of them has different finishes, different types of cast that we finish in. But those are our base whiskeys.Stephanie [00:07:09]:Which do you think is your best seller or know is your best seller? And is it the one that you like?Paul [00:07:16]:It is the one I like. It's bourbon and bourbon. By far, bourbon is the hottest whiskey out there.Stephanie [00:07:24]:Is it because people don't understand about wheat and rye whiskeys?Paul [00:07:28]:Yes. Well, it's some of it. I think the profile bourbon is going to be a little bit sweeter, and I think it's gonna be for the more the the general palate. Where is a rye whiskey? If a bartender or a brewer comes into our facility, they're going to sit down and say, I want a rye. I think it's a little bit spicier. I think of it as like a real strong cup of coffee. It takes a more advanced palate for it.Stephanie [00:08:02]:And then you also are contracted to brew or to make the Gamaliode aquavi.Paul [00:08:10]:Yes.Stephanie [00:08:11]:I love that product. It's very underrated. I think it's so complex and just makes such delicious cocktails. But again, it's a product that a lot of people have to sample it and get familiar with it because dill. Yeah, it's obvious in the Bloody Mary, but there's a lot of savory side cocktails that really can be delicious uses with that.Paul [00:08:36]:Yeah. Bartenders, especially in urban areas, love the Aquavites because they can do so many different things with them. There's a lot of great things out there that the general public just doesn't know a lot about. I try it once, but you have your meat, potatoes, you have vodka, gin, rum, and whiskey. All these other things like lacurs and brandy's and ODA bays. They have their audience, but it's a small audience.Stephanie [00:09:15]:I think that's why people like to go to bars, because I think they don't feel confident buying those products and experimenting with them at home. But the will take a chance on a cocktail at a bar.Paul [00:09:27]:Yes. The Aqua beach, it's kind of a different animal. I mean, if I were to go out to California or New York or any other state, they would be interested in aquaman. That's what they're looking for. They're not looking for vodka, they're not looking for gin. They can get those pretty easily. But that's something unique.Stephanie [00:09:51]:Yeah. And the flavor profile is different. And maybe because of the Scandinavian sort of story. There is a lot of story to it and you can get different variations. I know you guys have a holiday. And then there's the dill. And there's different versions too.Paul [00:10:06]:Yeah, there are. They each have a little bit of a different profile, but they all have that base dill.Stephanie [00:10:17]:I'm going to kind of switch gears just a little bit and ask a question about we're on the verge this weeks. Likely we're going to see the legalization of marijuana in Minnesota. Likely maybe we'll see the bills at the house. With that said, it feels to me like we're seeing a shift in younger people and that they're not drinking as much cocktails and beers and that they are adding this whole THC profile to their repertoire and to their going out, and it's creating a whole different consumer. And I wonder how distilleries will deal with that, because I know the breweries are creating THC products and seltzers. Will that be different for the distillery environment?Paul [00:11:10]:As of right now, we can't combine it with distilled spirits. I think a lot of small breweries might go into seltzers and that they can add it to, but has far as adding it to Baca, that's just not going to happen right now. But that whole movement, it hasn't affected us yet. I know it's affected wineries, it's affected breweries quite a bit. But spirits are still a growing category, the only one that's still growing.Stephanie [00:11:52]:Okay. Because I hope that continues to be the case. And certainly maybe there's room for everybody once we kind of settle out where the dust is going to land. And maybe too, I don't know. Is it time for some consolidation in the spirits industry, potentially?Paul [00:12:09]:Consolidation in the spirits industry? Well, it was an industry that was extremely consolidated when we started up. There were maybe 50 distillers in the whole country. All the growth has happened in the last 15 years, and now there's probably around 25 to 100 to 3000 distilleries. I know what you're saying. Like, breweries kind of got a little saturated. I'm not sure if distilling is there yet.Stephanie [00:12:42]:Okay. Yeah. And it takes such a maturation, too, of the product, right. Because many of where people shine is in the craft. And it takes a while to have a crafted whiskey, obviously, because of the length of time to make it vodka. I think there's craft in vodka, and I bet you think there's craft and vodka, but people underestimate the craft that's involved, right?Paul [00:13:08]:They do. I think you hit it on the head. It takes a long time for whiskey distillers to come out with good product. I would say five to ten years before a distillery really knows what they're doing and really can put out some well aged stuff. It's probably closer to ten because they got to make money and you start releasing stuff a little earlier, five. So we're just getting to the point where you have distilleries around the country, small ones, that started 1015 years ago that are coming, but with products that are capable of competing on a world stage. And so I think you're going to have really interesting and nice whiskeys popping up over the next five to ten years.Stephanie [00:13:56]:Do you think? We'll see the same with rum because it's a category I personally really enjoy, but it's hard to drink local craft rums because they're not great.Paul [00:14:11]:The thing is, it's the way whiskey was maybe seven years ago. A lot of young whiskey out there. You have a lot of young rum out there and servicing materials is a lot trickier and more expensive, too. Yeah, I don't know, at least for a startup distillery, it's a lot harder to jump right into that and sit on it and make it quality right away, where if you're already established and you can add that into your portfolio and sit on and not really rush it, you're probably going to come out. Well, there's another aspect to it. A lot of whiskey producers, a lot of the new ones have a lot of money, so they're able to produce and sit on it or buy, purchase well aged whiskey and put it out there in the market. They have large investors, a lot of cash flow. So you're seeing that in whiskey, you're not seeing that in rum. A lot of the rum producers, they're brand new, small micro distilleries. They don't have a lot of money, they don't need a lot of equipment to ferment it because it's a sugar base.Stephanie [00:15:23]:Right.Paul [00:15:24]:Fermentations are easy. Distillations are easy, but they need cash flow because they're not starting up with a lot of cash. They got to make cocktails with it, they got to sell it. That's why you're seeing so few. A lot of early ones are like super dependent on their cocktail room to make money. And so you want that rum right away to have a diverse cocktail.Stephanie [00:15:44]:Right.Paul [00:15:47]:We wanted to do forever, but just never really committed to it until recently. We are making rum, but you won't see it for a while.Stephanie [00:15:57]:Well, when it's time to see it, let me know, because that means it passed your muster, so I'll be interested in it. And I do think, like Skullvin Distillery, they made this Habanero white rum that stood out right away because it was so different and it is a different product because you can use it in cocktails and we put it in Bloody Marys too. It's different than most rums and for that reason we do buy it. But I'm waiting for the craft to come to that category because I think, like whiskey, you can really have a lot of nuance and there can be a lot of variety.Paul [00:16:32]:Well, it's going to take some time because I'll tell you what, in 2007, I went to a whiskey. I mean, I went to a Distillers conference and the theme of that conference was rum. The next wave. That was 15 years ago.Stephanie [00:16:48]:Okay. All right. I'll keep holding my breath over here.Paul [00:16:52]:There's definitely quite a few distilleries sitting on surround right now in Minnesota and Wisconsin.Stephanie [00:16:59]:Okay. All right. And I know the barrel age gins, obviously, are kind of a way to experiment with some new flavors there. Do you guys do a barrel age gin too?Paul [00:17:08]:We do, but it's not really distributed yet. Okay. There's a lot of things that we work on that we'll work on for a few years before we actually put them out.Stephanie [00:17:19]:Yes. And you are straddling not straddling the line, but you have businesses in both Minnesota and Wisconsin. I know you're not Soothsayers, but do you think that some of these breweries and moving into Wisconsin to increase production has put any fear of God into the Minnesota politicians, or is it just status quo, in your opinion?Paul [00:17:41]:It does. It needs to change. When we were submitting for our permits in Minnesota, the state was very helpful. They really wanted to make the process easy for us. Even. That being said, it was still much more difficult at doing Wisconsin. But their comments to me, they're the only one that's trying to move into Minnesota. Everybody else wants to move out.Stephanie [00:18:12]:Yeah.Paul [00:18:13]:I hope that they do learn something from that, because it is a good state. It is a good market. It should be a little easier. You shouldn't be losing your biggest distilleries.Stephanie [00:18:28]:We shouldn't.Paul [00:18:29]:Yeah. And you shouldn't be losing breweries. You got a significant brewery being built in Huntsville right now, sort of based.Stephanie [00:18:41]:All right. I know that means the answer is people are trying, but not hard enough, and sometimes it just takes some time. Right?Paul [00:18:49]:Yes.Stephanie [00:18:50]:Well, it's been really fun to talk to you guys again. I did an event with you, and I was really impressed with your staff. I thought your facility was great. And the people I talked to that were from the town that came to the event, they were like, such diehard supporters of you. They were sweet.Paul [00:19:06]:Well, we appreciate it, and thank you for stopping by.Stephanie [00:19:09]:Yeah, it was great. All right, have a good day. Thanks for spending time with me. I appreciate it.Paul [00:19:15]:Thank you.Stephanie [00:19:15]:All right, we'll talk soon. Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Paul Werni and his son Anton created a grain-to-glass family distillery called 45th Parallel. With a production facility in Wisconsin but a cocktail room in Stillwater, they built their reputation by sourcing the best crops from a local farmers and convincing them to become suppliers. He runs a distillery production facility that has expanded into an event center, restaurant, and bar, representing half of his business. With his expertise in farming and cocktails, Paul has become a respected figure in the industry.Stephanie [00:00:12]:Hello, everybody, and welcome to the podcast. We are here with Paul Werney and Anton Werney, and they are the co-founders of 45th Parallel Spirits and Distillery. And they are located in New Richmond, Wisconsin. And in the meantime, they've opened a cocktail room in Stillwater, Wisconsin, and they make some very delicious products. I think the first product I ever had of yours was the vodka because obviously that's where most people start. Right. But you were like I felt like the second person that I heard use the term grain to glass, the first person being Gina Carver at J. Carver Distillery.Paul [00:00:54]:Yeah, we were the first distillery in the region. And at that time, I was a little naive. I thought that everybody started with the raw materials and actually made their own stuff. But that is somewhat rare with some disorders.Thank you for reading Stephanie's Dish Newsletter. This post is public so feel free to share it.Stephanie [00:01:11]:Yeah. And a lot of people will buy product and then make something with the byproduct, not unlike you see in the wine industry. Let's face it, very few people are actually growing their own grapes. They're buying grapes and then making their wine from that. But you guys really started with that grain to glass philosophy. And tell me about that. Like, literally seeing the grains and going, this is what I want to do.Paul [00:01:37]:Well, because of where we live, grain is what's available. You don't have a lot of fruits here or any other type of sugar sources, so you have to start with starches from grain, break them down. Fortunately, here in the Richmond, we're in a rural area, there's a lot of farmers here, so we have access to just about any grain that we want. And we get all our grain for our products is put on fire just on the road.Stephanie [00:02:04]:And did you know those people? And is that like, how did the first germ of an idea of like, hey, let's start making cocktail?Paul [00:02:15]:Well, as far as the farmer goes, I went to the local mills. When you have a farming community, you're going to have a mill. And so I went to the mills and I asked them who's going to have the best crops? And both mills gave me the same mail. And so I was able to convince that farmer to be a supplier. He's not a very large farm, about 500 acres, just a few employees, and that's it. As far as making cocktails, the industry, we started out as pretty much a production facility, and that's really what we are. However, the industry is changing. So small Distilleries really have to make money on site. So a few years ago, we added an event center, restaurant and bar. And now that's half of our business.Stephanie [00:03:05]:It'S not surprising to me because I did an event with you guys, and I've done lots of events at Distilleries, but I felt like you really has a loyal clientele. They were very into what we were doing that day. We did a bloody Mary tasting and also the whole restaurant side of it. You weren't just, like, offering Shakoori plates and had a food truck outside, like a lot of folks, you had, like, a full on restaurant, and the food was good.Paul [00:03:33]:Yeah. Well, I think you know who Scott Davis is, and he's and he's a friend of mine. We've known each other for 30 years, and he runs the kitchen over there, and he has a lot of experience in the Minneapolis area with running kitchens over there.Stephanie [00:03:51]:Yeah, it was clear that this wasn't and I don't mean to say that in a negative light, but for some folks, it's kind of an afterthought, right? They're trying to get you to stay around longer. They're trying to provide more amenities, but it wasn't what they started out to do. And you guys feel like you had an intentional way of going about that. And there aren't a lot of restaurants in that area. You're kind of in the middle of a field next to the liftbridge production facility, too, so I imagine people kind of come from all over.Paul [00:04:25]:We offer something different than a lot of the places in a small town. We have an Italian pizza oven, and we have a chef that has experience in the downtown Minneapolis market. We're not really trying to be your average and I don't mean this in a bad way bar food. We're trying to offer something different. New Richmond is a growing community. It's over 10,000 people now, and there are a lot of people in that region that are looking for something.Stephanie [00:04:57]:I really was impressed with your event schedules. You do a lot of events, but also they look fun and interesting and the kind of have a little twist to it. It seems like events are just a huge part of what you do to because your calendar is just full.Paul [00:05:13]:Yeah, there's a temptation to go with weddings, but weddings are a lot of work, so we wanted something different. Plus, being in a small town, you don't really have a lot of opportunities for, like, a comedy show, for an art show, stuff like that. That's what we're trying we're trying to bring in a variety of events to a small community so they don't have to drive 50 miles to get to.Stephanie [00:05:37]:Yeah, I liked it. Let's talk about so you've got the vodka, then you have a gin, and then you have referent, which is infused with horseradish. I'm assuming that came about because you're a big Bloody Mary guy in Wisconsin.Paul [00:05:56]:Actually, it came about when a couple of Russians came into our building in about 2009. And they have a place in St. Paul, Moscow, on the hill, and Russians like Porsche, so they asked us to make it, so we make it. And the son of the owner over there, he started his own business. And the are the owners of that brand. We don't own the brand.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Stephanie [00:06:23]:Oh, so you just produce it?Paul [00:06:25]:We just produce it. It's funny you say because you were here for the Bloody Mary.Stephanie [00:06:32]:I was.Paul [00:06:33]:You said gin, horseradish vodka, and regular vodka. However, 90, least 90% of our production is whiskey.Stephanie [00:06:44]:Yeah. And you have three that you're selling on shelves that I am aware of. You might have some specials, too, or special barrel ages that you're doing.Paul [00:06:55]:We do. The three base ones are bourbon, rye, and our wheat whiskey. And each one of them has different finishes, different types of cast that we finish in. But those are our base whiskeys.Stephanie [00:07:09]:Which do you think is your best seller or know is your best seller? And is it the one that you like?Paul [00:07:16]:It is the one I like. It's bourbon and bourbon. By far, bourbon is the hottest whiskey out there.Stephanie [00:07:24]:Is it because people don't understand about wheat and rye whiskeys?Paul [00:07:28]:Yes. Well, it's some of it. I think the profile bourbon is going to be a little bit sweeter, and I think it's gonna be for the more the the general palate. Where is a rye whiskey? If a bartender or a brewer comes into our facility, they're going to sit down and say, I want a rye. I think it's a little bit spicier. I think of it as like a real strong cup of coffee. It takes a more advanced palate for it.Stephanie [00:08:02]:And then you also are contracted to brew or to make the Gamaliode aquavi.Paul [00:08:10]:Yes.Stephanie [00:08:11]:I love that product. It's very underrated. I think it's so complex and just makes such delicious cocktails. But again, it's a product that a lot of people have to sample it and get familiar with it because dill. Yeah, it's obvious in the Bloody Mary, but there's a lot of savory side cocktails that really can be delicious uses with that.Paul [00:08:36]:Yeah. Bartenders, especially in urban areas, love the Aquavites because they can do so many different things with them. There's a lot of great things out there that the general public just doesn't know a lot about. I try it once, but you have your meat, potatoes, you have vodka, gin, rum, and whiskey. All these other things like lacurs and brandy's and ODA bays. They have their audience, but it's a small audience.Stephanie [00:09:15]:I think that's why people like to go to bars, because I think they don't feel confident buying those products and experimenting with them at home. But the will take a chance on a cocktail at a bar.Paul [00:09:27]:Yes. The Aqua beach, it's kind of a different animal. I mean, if I were to go out to California or New York or any other state, they would be interested in aquaman. That's what they're looking for. They're not looking for vodka, they're not looking for gin. They can get those pretty easily. But that's something unique.Stephanie [00:09:51]:Yeah. And the flavor profile is different. And maybe because of the Scandinavian sort of story. There is a lot of story to it and you can get different variations. I know you guys have a holiday. And then there's the dill. And there's different versions too.Paul [00:10:06]:Yeah, there are. They each have a little bit of a different profile, but they all have that base dill.Stephanie [00:10:17]:I'm going to kind of switch gears just a little bit and ask a question about we're on the verge this weeks. Likely we're going to see the legalization of marijuana in Minnesota. Likely maybe we'll see the bills at the house. With that said, it feels to me like we're seeing a shift in younger people and that they're not drinking as much cocktails and beers and that they are adding this whole THC profile to their repertoire and to their going out, and it's creating a whole different consumer. And I wonder how distilleries will deal with that, because I know the breweries are creating THC products and seltzers. Will that be different for the distillery environment?Paul [00:11:10]:As of right now, we can't combine it with distilled spirits. I think a lot of small breweries might go into seltzers and that they can add it to, but has far as adding it to Baca, that's just not going to happen right now. But that whole movement, it hasn't affected us yet. I know it's affected wineries, it's affected breweries quite a bit. But spirits are still a growing category, the only one that's still growing.Stephanie [00:11:52]:Okay. Because I hope that continues to be the case. And certainly maybe there's room for everybody once we kind of settle out where the dust is going to land. And maybe too, I don't know. Is it time for some consolidation in the spirits industry, potentially?Paul [00:12:09]:Consolidation in the spirits industry? Well, it was an industry that was extremely consolidated when we started up. There were maybe 50 distillers in the whole country. All the growth has happened in the last 15 years, and now there's probably around 25 to 100 to 3000 distilleries. I know what you're saying. Like, breweries kind of got a little saturated. I'm not sure if distilling is there yet.Stephanie [00:12:42]:Okay. Yeah. And it takes such a maturation, too, of the product, right. Because many of where people shine is in the craft. And it takes a while to have a crafted whiskey, obviously, because of the length of time to make it vodka. I think there's craft in vodka, and I bet you think there's craft and vodka, but people underestimate the craft that's involved, right?Paul [00:13:08]:They do. I think you hit it on the head. It takes a long time for whiskey distillers to come out with good product. I would say five to ten years before a distillery really knows what they're doing and really can put out some well aged stuff. It's probably closer to ten because they got to make money and you start releasing stuff a little earlier, five. So we're just getting to the point where you have distilleries around the country, small ones, that started 1015 years ago that are coming, but with products that are capable of competing on a world stage. And so I think you're going to have really interesting and nice whiskeys popping up over the next five to ten years.Stephanie [00:13:56]:Do you think? We'll see the same with rum because it's a category I personally really enjoy, but it's hard to drink local craft rums because they're not great.Paul [00:14:11]:The thing is, it's the way whiskey was maybe seven years ago. A lot of young whiskey out there. You have a lot of young rum out there and servicing materials is a lot trickier and more expensive, too. Yeah, I don't know, at least for a startup distillery, it's a lot harder to jump right into that and sit on it and make it quality right away, where if you're already established and you can add that into your portfolio and sit on and not really rush it, you're probably going to come out. Well, there's another aspect to it. A lot of whiskey producers, a lot of the new ones have a lot of money, so they're able to produce and sit on it or buy, purchase well aged whiskey and put it out there in the market. They have large investors, a lot of cash flow. So you're seeing that in whiskey, you're not seeing that in rum. A lot of the rum producers, they're brand new, small micro distilleries. They don't have a lot of money, they don't need a lot of equipment to ferment it because it's a sugar base.Stephanie [00:15:23]:Right.Paul [00:15:24]:Fermentations are easy. Distillations are easy, but they need cash flow because they're not starting up with a lot of cash. They got to make cocktails with it, they got to sell it. That's why you're seeing so few. A lot of early ones are like super dependent on their cocktail room to make money. And so you want that rum right away to have a diverse cocktail.Stephanie [00:15:44]:Right.Paul [00:15:47]:We wanted to do forever, but just never really committed to it until recently. We are making rum, but you won't see it for a while.Stephanie [00:15:57]:Well, when it's time to see it, let me know, because that means it passed your muster, so I'll be interested in it. And I do think, like Skullvin Distillery, they made this Habanero white rum that stood out right away because it was so different and it is a different product because you can use it in cocktails and we put it in Bloody Marys too. It's different than most rums and for that reason we do buy it. But I'm waiting for the craft to come to that category because I think, like whiskey, you can really have a lot of nuance and there can be a lot of variety.Paul [00:16:32]:Well, it's going to take some time because I'll tell you what, in 2007, I went to a whiskey. I mean, I went to a Distillers conference and the theme of that conference was rum. The next wave. That was 15 years ago.Stephanie [00:16:48]:Okay. All right. I'll keep holding my breath over here.Paul [00:16:52]:There's definitely quite a few distilleries sitting on surround right now in Minnesota and Wisconsin.Stephanie [00:16:59]:Okay. All right. And I know the barrel age gins, obviously, are kind of a way to experiment with some new flavors there. Do you guys do a barrel age gin too?Paul [00:17:08]:We do, but it's not really distributed yet. Okay. There's a lot of things that we work on that we'll work on for a few years before we actually put them out.Stephanie [00:17:19]:Yes. And you are straddling not straddling the line, but you have businesses in both Minnesota and Wisconsin. I know you're not Soothsayers, but do you think that some of these breweries and moving into Wisconsin to increase production has put any fear of God into the Minnesota politicians, or is it just status quo, in your opinion?Paul [00:17:41]:It does. It needs to change. When we were submitting for our permits in Minnesota, the state was very helpful. They really wanted to make the process easy for us. Even. That being said, it was still much more difficult at doing Wisconsin. But their comments to me, they're the only one that's trying to move into Minnesota. Everybody else wants to move out.Stephanie [00:18:12]:Yeah.Paul [00:18:13]:I hope that they do learn something from that, because it is a good state. It is a good market. It should be a little easier. You shouldn't be losing your biggest distilleries.Stephanie [00:18:28]:We shouldn't.Paul [00:18:29]:Yeah. And you shouldn't be losing breweries. You got a significant brewery being built in Huntsville right now, sort of based.Stephanie [00:18:41]:All right. I know that means the answer is people are trying, but not hard enough, and sometimes it just takes some time. Right?Paul [00:18:49]:Yes.Stephanie [00:18:50]:Well, it's been really fun to talk to you guys again. I did an event with you, and I was really impressed with your staff. I thought your facility was great. And the people I talked to that were from the town that came to the event, they were like, such diehard supporters of you. They were sweet.Paul [00:19:06]:Well, we appreciate it, and thank you for stopping by.Stephanie [00:19:09]:Yeah, it was great. All right, have a good day. Thanks for spending time with me. I appreciate it.Paul [00:19:15]:Thank you.Stephanie [00:19:15]:All right, we'll talk soon. Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

In 1912, English geologists and archaeologists were buzzing over the discovery of an amazing set of human remains recovered from a gravel pit outside the village of Piltdown. Amateur archeologist Charles Dawson had uncovered what looked to be Darwin's "Missing Link", the proof of human evolution. Thought to be 600,000 years old, Dawson's find - a fossilized human skull and a jawbone that looked much like an ape's - was immediately controversial and fascinating. On this episode, we're talking gravel, lost teeth, the long con, and why you should always get an expert to vouch for you. Sources for this episode include: "The Piltdown Man Hoax: Case Closed" by M. Russell, 2012 "Study reveals culprit behind Piltdown Man, one of science's most famous hoaxes", by M. Price for Science magazine, 2016 "Solving the Piltdown Man Scientific Fraud" by I. De Groot for Scientific American, 2016 "The Problem of Piltdown Man", by M. Subramanian for Distillations, 2023 "Note on the Piltdown Man (Eoanthropus Dawsoni )" by A. Smith Woodward for The Geological Magazine, 1913

Certain medical instruments have built-in methods of correcting for race. They're based on the premise that Black bodies are inherently different from White bodies. The tool that measures kidney function, for example, underestimates how severe some Black patients' kidney disease is, and prevents them from getting transplants. Medical students and doctors have been trying to do away with race correction tools once and for all. And they're starting to see some success. About Innate: How Science Invented the Myth of Race “Correcting Race” is Episode 9 of Innate: How Science Invented the Myth of Race, a podcast and magazine project that explores the historical roots and persistent legacies of racism in American science and medicine. Published through Distillations, the Science History Institute's highly acclaimed digital content platform, the project examines the scientific origins of support for racist theories, practices, and policies. Innateis made possible in part by the National Endowment for the Humanities: Democracy demands wisdom. Credits  |   Resource List   |   Transcript Credits Hosts: Alexis Pedrick and Elisabeth Berry Drago Senior Producer: Mariel Carr Producer: Rigoberto Hernandez Associate Producer: Padmini Raghunath Audio Engineer: Jonathan Pfeffer “Innate Theme” composed by Jonathan Pfeffer. Additional music by Blue Dot Sessions.   Resource List A Unifying Approach for GFR Estimation: Recommendations of the NKF-ASN Task Force on Reassessing the Inclusion of Race in Diagnosing Kidney Disease, by Cynthia Delgado, Mukta Baweja, Deidra C Crews, Nwamaka D Eneanya, Crystal A Gadegbeku, Lesley A Inker, Mallika L Mendu, W Greg Miller, Marva M Moxey-Mims, Glenda V Roberts, Wendy L St Peter, Curtis Warfield, Neil R Powe A Yearslong Push to Remove Racist Bias From Kidney Testing Gains New Ground, by Theresa Gaffney   ‘An entire system is changing': UW Medicine stops using race-based equation to calculate kidney function, by Shannon Hong  Breathing Race into the Machine: The Surprising Career of the Spirometer from Plantation to Genetics, by Lundy Braun  Expert Panel Recommends Against Use of Race in Assessment of Kidney Function, by Usha Lee McFarling  Hidden in Plain Sight – Reconsidering the Use of Race Correction in Clinical Algorithms, by Darshali A. Vyas, Leo G. Eisenstein, and David S. Jones Medical student advocates to end racism in medicine, by Anh Nguyen  Precision in GFR Reporting Let's Stop Playing the Race Card, by Vanessa Grubbs  Reconsidering the Consequences of Using Race to Estimate Kidney Function, by Nwamaka Denise Eneanya,  Wei Yang, Peter Philip Reese

In the 1990s a liberal population geneticist launched the Human Genome Diversity Project. The goal was to sequence the genomes of “isolated” and “disappearing” indigenous groups throughout the world. The project did not go as planned—indigenous groups protested it, and scientists and anthropologists criticized it. This episode examines what went wrong and asks the question: can anti-racist scientists create racist science?  About Innate: How Science Invented the Myth of Race “The Vampire Project” is Episode 4 of Innate: How Science Invented the Myth of Race, a podcast and magazine project that explores the historical roots and persistent legacies of racism in American science and medicine. Published through Distillations, the Science History Institute's highly acclaimed digital content platform, the project examines the scientific origins of support for racist theories, practices, and policies. Innate is made possible in part by the National Endowment for the Humanities: Democracy demands wisdom. Credits Hosts: Alexis Pedrick and Elisabeth Berry Drago Senior Producer: Mariel Carr Producer: Rigoberto Hernandez Associate Producer: Padmini Ragunath Audio Engineer: Jonathan Pfeffer “Innate Theme” composed by Jonathan Pfeffer. Additional music by Blue Dot Sessions.

In the 1970s Barry Mehler started tracking race scientists and he noticed something funny: they all had the same funding source. One wealthy man was using his incredible resources to prop up any scientist he could find who would validate his white supremacist ideology—and make it seem like it was backed by a legitimate scientific consensus. About Innate: How Science Invented the Myth of Race “Keepers of the Flame” is Episode 3 of Innate: How Science Invented the Myth of Race, a podcast and magazine project that explores the historical roots and persistent legacies of racism in American science and medicine. Published through Distillations, the Science History Institute's highly acclaimed digital content platform, the project examines the scientific origins of support for racist theories, practices, and policies. Innate is made possible in part by the National Endowment for the Humanities: Democracy demands wisdom. Credits Hosts: Alexis Pedrick and Elisabeth Berry Drago Senior Producer: Mariel Carr Producer: Rigoberto Hernandez Associate Producer: Padmini Ragunath Audio Engineer: Jonathan Pfeffer “Innate Theme” composed by Jonathan Pfeffer. Additional music by Blue Dot Sessions.   Resource List ‘The American Breed': Nazi eugenics and the origins of the Pioneer Fund, by Paul Lombardo  The Funding of Scientific Racism: Wickliffe Draper and the Pioneer Fund, by William Tucker The New Eugenics: Academic Racism in the U.S. Today, by Barry Mehler  The Phil Donahue Show  Superior: The Return of Race Science, by Angela Saini

In 1793 a yellow fever epidemic almost destroyed Philadelphia. The young city was saved by two Black preachers, Richard Allen and Absalom Jones, who organized the free Black community in providing essential services and nursing the sick and dying. Allen and Jones were assured of two things: that stepping up would help them gain full equality and citizenship, and that they were immune to the disease. Neither promise turned out to be true.  About Innate: How Science Invented the Myth of Race “Calamity in Philadelphia” is Episode 2 of Innate: How Science Invented the Myth of Race, a podcast and magazine project that explores the historical roots and persistent legacies of racism in American science and medicine. Published through Distillations, the Science History Institute's highly acclaimed digital content platform, the project examines the scientific origins of support for racist theories, practices, and policies. Innate is made possible in part by the National Endowment for the Humanities: Democracy demands wisdom. Credits Hosts: Alexis Pedrick and Elisabeth Berry Drago Senior Producer: Mariel Carr Producer: Rigoberto Hernandez Associate Producer: Padmini Ragunath Audio Engineer: Jonathan Pfeffer Richard Allen voiceover by Jason Carr “Innate Theme” composed by Jonathan Pfeffer. Additional music by Blue Dot Sessions. Resource List How the Politics of Race Played Out During the 1793 Yellow Fever Epidemic, by Alicia Ault A short account of the malignant fever, lately prevalent in Philadelphia: with a statement of the proceedings that took place on the subject in different parts of the United States, by Mathew Carey Medicalizing Blackness: Making Racial Difference in the Atlantic World, 1780-1840, by Rana A. Hogarth A narrative of the proceedings of the black people, during the late awful calamity in Philadelphia, in the year 1793, by Absalom Jones and Richard Allen Freedom's Prophet: Bishop Richard Allen, the AME Church, and the Black Founding Fathers, by Richard Newman Observations upon the origin of the malignant bilious, or yellow fever in Philadelphia, and upon the means of preventing it: addressed to the citizens of Philadelphia, by Benjamin Rush Bishop Richard Allen: Apostle of Freedom, produced by Dr. Mark Tyler Transcript

It might seem as though the way we think about race now is how we've always thought about it—but it isn't. Race was born out of the Enlightenment in Europe, along with the invention of modern western science. And it was tied to the politics of the age—imperialism and later slavery. This episode traces the origins of race science to the Enlightenment, examines how the Bible influenced racial theories, and considers how we still have a hard time letting go of the idea of race. About Innate: How Science Invented the Myth of Race “Origin Stories” is Episode 1 of Innate: How Science Invented the Myth of Race, a podcast and magazine project that explores the historical roots and persistent legacies of racism in American science and medicine. Published through Distillations, the Science History Institute's highly acclaimed digital content platform, the project examines the scientific origins of support for racist theories, practices, and policies. Innate is made possible in part by the National Endowment for the Humanities: Democracy demands wisdom. Credits Hosts: Alexis Pedrick and Elisabeth Berry Drago Senior Producer: Mariel Carr Producer: Rigoberto Hernandez Associate Producer: Padmini Ragunath Audio Engineer: Jonathan Pfeffer "Innate Theme" composed by Jonathan Pfeffer. Additional music by Blue Dot Sessions. Special thanks to our colleagues, Jacqueline Boytim and James Voelkel, for their help with this episode. Resource List Archaeology under the Blinding Light of Race, by Michael Blakey  Breathing Race into the Machine: the Surprising Career of the Spirometer from Plantation to Genetics, by Lundy Braun  Divine Variations: How Christian Thought Became Racial Science, by Terence Keel  Fatal Invention: How Science, Politics, and Big Business Re-create Race in the Twenty-first Century, by Dorothy Roberts "Jesus Loves the little Children," song by Cedarmont Kids  Medicalizing Blackness: Making Racial Differences in the Atlantic World, 1780-1840, by Rana Hogarth The Nuremberg Chronicle, by Hartmann Schedel Superior: The Return of Race Science, by Angela Saini Find the full transcript here.

An update on the spring season of Disappearing Spoon (early episodes for Patreon subscribers!), plus a trailer for the new "Innate" series from the great people behind the Science History Institute's "Distillations podcast"Our Sponsors:* Check out Rosetta Stone and use my code TODAY for a great deal: https://www.rosettastone.com/Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Horace Fletcher is best known for starting a food fad in that came to be known as Fletcherism. This early 20th century fad involved, in part, chewing your food A LOT. Research: Bauerlein, Mark. "The Correspondence of William James. Vol. 3: William and Henry. 1897-1910." The Henry James Review, vol. 16 no. 1, 1995, p. 115-117. Project MUSE, doi:10.1353/hjr.1995.0002. Crowninshield, Francis W. “Manners for the Metropolis: An Entrance Key to the Fantastic Life of the 400.” New York. D. Appleton and Company. 1909. Via Babel Trust. https://babel.hathitrust.org/cgi/pt?id=uc1.31175009622302 Feltman, Rachel. “Fact: Horace Fletcher became a millionaire lifestyle influencer by telling people to chew as much as possible.” Popular Science. 4/26/2021. https://www.popsci.com/story/science/weirdest-thing-fletcherism-wawa-genetic-testing/ Fleissner, Jennifer L. "Henry James's Art of Eating." ELH, vol. 75 no. 1, 2008, p. 27-62. Project MUSE, doi:10.1353/elh.2008.0001. Franklin, Deborah. “Chew, Chew, Chew!” NPR. 7/13/2009. https://www.npr.org/sections/health-shots/2009/07/chew_chew_chew.html/ Kean, Sam. “Disappearing spoon: Chewing it Over—and Over and Over and Over.” Distillations. Podcast. 5/4/2021. https://www.sciencehistory.org/distillations/podcast/chewing-it-over-and-over-and-over-and-over "Horace Fletcher." Dictionary of American Biography, Charles Scribner's Sons, 1936. Gale In Context: U.S. History, link.gale.com/apps/doc/BT2310013484/GPS?u=mlin_n_melpub&sid=bookmark-GPS&xid=e3d11c0e. Accessed 13 Dec. 2022. Levenstein, Harvey A. “Revolution at the Table: The Transformation of the American Diet.” Berkeley : University of California Press. 2003. New York Times. “HORACE FLETCHER DIES IN COPENHAGEN; Dietetics Expert Was Originator of a System for Proper Mastication of Food. HIS EXPERIMENTS AT YALE Official Food Economist Taught ‘Fletcherism' to 8,000,000 Starving Belgians During the War.” 1/14/1919. https://www.nytimes.com/1919/01/14/archives/horace-fletcher-dies-in-copenhagen-dietetics-expert-was-originator.html Temple, Holly Eliza. “Repast: Horace Fletcher, the Original Food Faddist.” This Is Mold. 5/21/2021. https://thisismold.com/profile/repast/repast-horace-fletcher-the-original-food-faddist Walthausen, Abby. “Fletcherizing Was the Juicing of the 1890s.” MyRecipes. 2/13/2018. https://www.myrecipes.com/extracrispy/fletcherizing-was-the-juicing-of-the-1890s Roach, Mary. “How Many Times Should You Chew Your Food?” Adapted from Gulp: Adventures on the Alimentary Canal. Slate. 4/10/2013. http://www.slate.com/articles/health_and_science/medical_examiner/2013/04/excerpt_of_mary_roach_s_gulp_how_many_times_should_you_chew_a_bite_of_food.html Fletcher, Horace. “Menticulture; or, the A-B-C of True Living.” Chicago. A.C. Mcclurg & Company. 1895. Fletcher, Horace. “Happiness as Found in Forethought Minus Fearthought.” New York. Frederick A. Stokes Company. 1898. Fletcher, Horace. “That Last Waif, Or, Social Quarantine: A Brief.” New York. Frederick A Stokes Company. 1898, 1909. Fletcher, Horace. “The New Glutton, Or, Epicure.” New York. Frederick A Stokes Company. 1899, 1903. Fletcher, Horace. “A.B.C. of Snap Shooting.” San Francisco. Published by the Author. 1880. Fletcher, Horace. “The A.B.-Z. of Our Own Nutrition.” New York. Frederick A Stokes Company. 1903. Fletcher, Horace. “Fletcherism: What It Is, Or, How I Became Young At Sixty.” Frederick A. Stokes Company. 1913. Chittenden, Russell H. “Physiological Economy in Nutrition.” Popular Science Monthly Volume 63 June 1903. https://en.wikisource.org/wiki/Popular_Science_Monthly/Volume_63/June_1903/Physiological_Economy_in_Nutrition Chittenden, Russell H. “Physiological Economy in Nutrition.” Popular Science Monthly Volume 63 June 1903. “The Influence of Diet on Endurance and General Efficiency.” Popular Science Monthly Volume 71 December 1907. https://en.wikisource.org/wiki/Popular_Science_Monthly/Volume_71/December_1907/The_Influence_of_Diet_on_Endurance_and_General_Efficiency Chicago Tribune. “New Orleans Celebrites.” 3/29/1896. https://www.newspapers.com/image/349889192/ The Courier-Journal. “Horace Fletcher, Famous Dietician, Never Grew ‘Old' Because He Knew How One Should Live.” The Courier-Journal. Louisville, KY. 6/22/1919. https://www.newspapers.com/image/118906814/ The Times-Democrat. “French Opera Debt.” New Orleans Times-Democrat. 3/27/1894. See omnystudio.com/listener for privacy information.

CW: mentions of addiction, recovery, swearingKarina Blackheart is a Writer, teacher, mentor, ritualist--intent on elevating our daily experience from mundane, ordinary and irritating to meaningful, delightful, nd sacred.  Whether she's weaving words, provoking, kneeding bread, walking the dog, or leading or teaching others how to lead a firewalking ceremony, she's stalking beauty, power and meaning and is rarely disappointed. In this episode, Karina discusses art up close vs at a safe distance,  being a provacateur, transformation. Then we wander into ceremony, tradition, addiction and accessing ecstasy through our own body's chemicals and emotional states. And finish the winding conversation with the importance of silence and accountabilibuddies. Finally, we go over where to find the connections that remind us of our sacredness exactly as we are, and which muppet she would be. You can find and support her current and future offerings through her website: https://Karinabheart.com. Her transformative firewalking sessions at https://GLOWfirewalking.com her Patreon subscription works at https://www.patreon.com/karinabheartand her  Book: Distillations through her website, and The Witch's Book of Silence on AmazonIntro Music, Irish Trad tune: The Micky Dam- guitar instrumental by Richard Mandelof the Jammy Dodgers, https://thejammydodgers.com/Richard_Mandel.htmlwith Permission for MixedMedia TalksSupport this and future shows at Patreon.com/mixedmedia_talksSupport the show

Many might think that we know most or all there is to know about our world. On the surface, that might be somewhat true. But below the surfaced, we mapped less of the oceans than of places outside our world like Mars and our moon. Ved Chirayath is trying to change that, not by going down in submarines, but through...computer games. We chatted with him about how we can use the combined power of engaged non-scientists and games to learn about our own world.This episode was produced by Shane M Hanlon and mixed by Collin Warren. Artwork by Olivia Ambrogio. Interview conducted by Laura Krantz.

When you think of a combo of science & art, what comes to mind? Drawings? Dance? Music? How about quilting? Laura Guertin, Professor of Earth Science at Penn State Brandywine, was looking for creative and innovative to do just that when she came across the idea of showing the effects of climate change (among other things) via quilts! We chatted with her about quilting, crocheting, and other innovative ways to engage everyone from students to the science-interested public. This episode was produced by Shane M Hanlon and mixed by Collin Warren. Artwork by Olivia Ambrogio. Interview conducted by Laura Krantz.

While climate change is a global issue, it affects people on a local, and sometimes personal level. And it disproportionately affects those from traditionally marginalized backgrounds. Luckily, there are people out there like Amaris Alanis Riberior, Center Director of the North Park Village Nature Center at the Chicago Park District, who are working to create an inclusive, intercultural, and interdisciplinary understanding of climate change from a diverse community-based perspective with our colleagues in the Thriving Earth Exchange.This episode was produced by Shane M Hanlon and mixed by Collin Warren. Artwork by Olivia Ambrogio. Interview conducted by Laura Krantz.

Fresh water is something that many of us take for granted. But for Carmen George and Brianna John, it's not a trivial thing. They're working to bring clean water to the Navajo reservation through Community Outreach and Patient Empowerment. We chatted with them on day two of our annual meeting where the theme was Future of the Planet.This episode was produced by Shane M Hanlon and mixed by Collin Warren. Artwork by Olivia Ambrogio. Interview conducted by Laura Krantz.

It's that time of year again. No, we're not talking about the holiday season (though, happy holidays everyone!). We're talking AGU's annual meeting! To celebrate, we're releasing an episode each day of the conference, corresponding with the theme of the day. This year, the theme of the meeting is Science Leads the Future, and we're kicking things off with our CEO, Randy Fiser who focused on the importance of effective science communication (which is exactly what our colleagues in Sharing Science do!). This episode was produced by Shane M Hanlon and mixed by Collin Warren. Artwork by Olivia Ambrogio. Interview conducted by Autria Godfrey.

Lexman is joined by Michael Mina to discuss distillations, installation Supercargo, and the importance of exploration.

The Distillation of Michael Jordan  Read the FULL Distillation of Michael Jordan  Watch on YouTube This Distillation is going to pull back the curtain of the mindsets, behaviors and work ethic behind the greatest basketball player of all time, Michael Jordan.  “Anything can happen if you are willing to put in the work and remain open to the possibility. Dreams are realized by effort, determination, passion and staying connected to that sense of who you are.” Checkout past Distillations of Phil Jackson  Bruce Lee Bob Iger  & MORE!  You Unleashed Course  50% off You Unleashed is an online personal development course created by Sean DeLaney after spending years working with an interviewing high achievers.The online course that helps you ‘Unleash your potential'! You Unleashed teaches you the MINDSETS, ROUTINES and BEHAVIORS you need to unleash your potential and discover what you're capable of. You know you're capable of more and want to bring out that untapped potential inside of you. We teach you how. Enroll Today & Receive 50% off by using code “WGYT”- Click Here Looking to hire great marketing talent? Checkout Marketer Hire Hire Pre-vetted Marketing Experts with Experience From Global Brands and Hot Startups. Subscribe to my Momentum Monday Newsletter Connect with us! Whatgotyouthere TikTok YouTube Twitter Instagram 

Cavendish was a prolific poet, playwright, and natural philosopher. She published multiple works under her own name before that was common for a woman, and she published at least five major works on natural philosophy. Research: Boyle, Deborah. “Margaret Cavendish on Gender, Nature, and Freedom.” Hypatia vol. 28, no. 3 (Summer 2013). Via JSTOR. https://www.jstor.org/stable/24542000 British Library. “Margaret Cavendish.” https://www.bl.uk/people/margaret-cavendish British Library. “Margaret Cavendish's Blazing World.” https://www.bl.uk/collection-items/margaret-cavendishs-blazing-world "Cavendish, Margaret." Renaissance and Reformation Reference Library, edited by Julie L. Carnagie, et al., vol. 3: Vol. 1: Biographies, UXL, 2002, pp. 60-65. Gale In Context: World History, link.gale.com/apps/doc/CX3426300052/GPS?u=mlin_n_melpub&sid=bookmark-GPS&xid=36cbb94b. Accessed 25 Apr. 2022. Cavendish, Margaret, Duchess of Newcastle and C.H. Firth. “The life of William Cavendish, duke of Newcastle, to which is added The true relation of my birth, breeding and life.” London : J.C. Nimmo. 1886. Cunning, David, "Margaret Lucas Cavendish", The Stanford Encyclopedia of Philosophy (Winter 2021 Edition), Edward N. Zalta (ed.), https://plato.stanford.edu/archives/win2021/entries/margaret-cavendish/. Donagan, B. Lucas, Sir Charles (1612/13–1648), royalist army officer. Oxford Dictionary of National Biography. Retrieved 28 Apr. 2022. Donagan, B. Lucas, Sir Thomas (1597/8–1648/9), royalist army officer. Oxford Dictionary of National Biography. Retrieved 28 Apr. 2022. English Heritage. “Margaret Cavendish.” https://www.english-heritage.org.uk/learn/histories/women-in-history/margaret-cavendish/ Fransee, Emily Lord. “Mistress of a New World: Early Science Fiction in Europe's ‘Age of Discovery.'” Public Domain Review. 10/11/2018. https://publicdomainreview.org/essay/mistress-of-a-new-world-early-science-fiction-in-europes-age-of-discovery Frederickson, Anne. “First Lady.” Distillations. Science History Institute. 4/15/2013. https://www.sciencehistory.org/distillations/first-lady Gryntaki, Gelly. “Margaret Cavendish: Being A Female Philosopher In The 17th Century.” The Collector. 7/24/2021. https://www.thecollector.com/margaret-cavendish-female-philosopher-17th-century/ Knight, J. Cavendish, Margaret, Duchess of Newcastle (1624?–1674). Oxford Dictionary of National Biography. Retrieved 27 Apr. 2022, from https://www.oxforddnb.com/view/10.1093/odnb/9780192683120.001.0001/odnb-9780192683120-e-4940. Marshall, Eugene. “Margaret Cavendish (1623—1673).” Internet Encyclopedia of Philosophy. https://iep.utm.edu/margaret-cavendish/ Newcastle, Margaret, Duchess of Newcastle. “The cavalier in exile; being the lives of the first Duke & Duchess of Newcastle.” London, G. Newnes, Ltd. 1903. Poetry Foundation. “Duchess of Newcastle Margaret Cavendish.” https://www.poetryfoundation.org/poets/margaret-cavendish Project Vox team. (2019). “Margaret Cavendish, Duchess of Newcastle-upon-Tyne.” Project Vox. Duke University Libraries. https://projectvox.org/cavendish-1623-1673/ Robbins, Michael. “The Royally Radical Life of Margaret Cavendish.” The Paris Review. 4/15/2019. https://www.theparisreview.org/blog/2019/04/15/the-royally-radical-life-of-margaret-cavendish/ Sarasohn, Lisa T. "Cavendish, Margaret, Duchess of Newcastle." Complete Dictionary of Scientific Biography, vol. 20, Charles Scribner's Sons, 2008, pp. 79-81. Gale In Context: U.S. History, link.gale.com/apps/doc/CX2830905568/GPS?u=mlin_n_melpub&sid=bookmark-GPS&xid=88a78131. Accessed 25 Apr. 2022. Walter, J. Lucas, John, first Baron Lucas of Shenfield (1606–1671), royalist landowner. Oxford Dictionary of National Biography. Retrieved 28 Apr. 2022. Wilkins, Emma. “Margaret Cavendish and the Royal Society.” Notes and Records. Volume 68, Issue 3. 5/14/2014. https://doi.org/10.1098/rsnr.2014.0015 Wills, Matthew. “'Mad Meg,' the Poet-Duchess of 17th Century England.” JSTOR Daily. 3/10/2019. https://daily.jstor.org/mad-meg-the-poet-duchess-of-17th-century-england/ Woolf, Virginia. “The Common Reader.” New York. Harcourt, Brace and Company. 1925. See omnystudio.com/listener for privacy information.

Welcome to The Nonlinear Library, where we use Text-to-Speech software to convert the best writing from the Rationalist and EA communities into audio. This is: Intermittent Distillations #4: Semiconductors, Economics, Intelligence, and Technological Progress., published by Mark Xu on the AI Alignment Forum. The Semiconductor Supply Chain: Assessing National Competitiveness (Saif M. Khan, Alexander Mann, Dahlia Peterson) The Semiconductor Supply Chain: Assessing National Competitiveness Summary This report analyzes the current supply chain for semiconductors. It particularly focuses on which portions of the supply chain are controlled by US and its allies and China. Some key insights: The US semiconductor industry is estimated to contribute 39 percent of the total value of the global semiconductor supply chain. The semiconductor supply chain is incredibly complicated. The production of a single chip requires more than 1,000 steps and passes through borders more than 70 times throughout production. AMD is currently the only company with expertise in designing both high-end GPUs and high-end CPUs. TSMC controls 54% of the logic foundry market, with a larger share for leading edge production, e.g., state-of-the-art 5 nm node chips. Revenue per wafer for TSMC is rapidly increasing, while other foundries are seeing declines. The Netherlands has a monopoly on extreme ultraviolet (EUV) scanners, equipment needed to make the most advanced chips. The Netherlands and Japan have a monopoly on argon floride (ArF) immersion scanners, needed to make the second most advanced chips. The US has a monopoly on full-spectrum electronic design automation (EDA) software needed to design semiconductors. Japan, Taiwan, Germany and South Korea manufacture the state-of-the-art 300 mm wafers used for 99.7 percent of the world's chip manufacturing. This manufacturing process requires large amounts of tacit know-how. China controls the largest share of manufacturing for most natural materials. The US and its allies have a sizable share in all materials except for low-grade gallium, tungsten and magnesium. China controls ~2/3rds of the world's silicon production, but the US and allies have reserves. The report also analyzes US competitiveness at very detailed levels of the supply chain, which I didn't read that carefully. Tables: Opinion One perspective on the economy is that it's running a vast, distributed computation to allocate supply to demand in a relatively efficient manner. Examining the details on one of the supply chains underpinning a half a trillion dollar industry is relatively awe-inspiring. The only thing I'm currently aware of that is as complicated as computer hardware is computer software, which is sort of cheating. As AI becomes more advanced, control of semiconductor production becomes a strategic resource. However, there are multiple monopolies/sort of monopolies at every point. Each of these monopolies has a relatively large amount of bargaining power under many reasonable models. This situation puts the world in an interesting place. One concrete thing that I didn't consider before reading this report is the relevance of design software to semiconductor manufacturing. In retrospect, it seems pretty clear that the design of complicated things, e.g., video games, buildings, semiconductors, and animations, require complicated software with companies dedicated to building it. Lacking this software could constitute a meaningful bottleneck to being able to produce complicated artifacts. The asymmetry between manufacturing software and hardware is that software is easier to acquire through illegal means, whereas a EUV scanner has “100,000 parts, 3,000 cables, 40,000 bolts and 2 kilometers of hosing,” making it prohibitive to steal. Intelligence Explosion Microeconomics (Eliezer Yudkowsky) Intelligence Explosion Microeconomics Summary Takeaways I found interesting: Evolutionary history strongly suggests that there are linear or superlinear...

Toto Wolff is the CEO, Team Principal and co-owner of the Mercedes-AMG Petronas Formula 1 Team. With Toto as Team Principal, the Mercedes Formula One team has achieved an unprecedented seven consecutive World Championship doubles to become the most successful team in F1 history and most successful sports team in the world based on consecutive world championships. Beyond Formula One, Toto is also a partner with Mercedes in the Mercedes-EQ Formula E Team and continues to invest in start-up technology companies. This episode I dive into my Distillation of Toto Wolff which is a monthly feature I do on someone who's greatly impacted my thinking. You can see past Distillations of Josh Waitzkin, Nick Kokonas and Yen Liow - HERE.  Watch on YouTube Read The Distillation of Toto Wolff  Subscribe to my Newsletter Connect with us! Whatgotyouthere NuSkool Snacks Healthy Protein Bars https://nuskoolsnacks.com/

Ever since the book A Discovery of Witches debuted in 2011, the All Souls franchise has taken on a life of its own with devoted fans all over the world. The TV show and annual All Souls Con—which the Science History Institute occasionally hosts—is based on the trilogy of books about witches, vampires, and demons by author Deborah Harkness. Distillations sat down with Jen Daine and Cait Parnell, the hosts of the All Souls podcast, Chamomile and Clove; art historian Stephenie McGucken; and medievalist actor, journalist, and author Sarah Durn to talk about the series' alchemical roots, the material culture in the TV show, and how the book's found-family theme mirrors the fandom. Credits Hosts: Alexis Pedrick and Elisabeth Berry Drago Senior Producer: Mariel Carr Producer: Rigoberto Hernandez Audio Engineer: Jonathan Pfeffer

Jeremiah McCall is a history teacher at Cincinnati Country Day School and the author of Gaming the Past: Using Video Games to Teach Secondary School. He talked to Distillations about what it's like to use video games in his history classes, the criteria he uses in choosing games, and why he likes his students to question the media they are consuming. Credits Hosts: Alexis Pedrick and Elisabeth Berry Drago Senior Producer: Mariel Carr Producer: Rigoberto Hernandez Audio Engineer: Jonathan Pfeffer

(Part 2/2) This month, Stereo Chemistry is sharing a pair of episodes from Distillations, a podcast from the Science History Institute. We rely on rare-earth elements to make many essential technologies like smartphones, medical imaging devices, and wind turbines. But how much do you know about where these extraordinary materials come from? In this two-part series, Distillations hosts Alexis Pedrick and Elisabeth Berry Drago explore the source of rare earths' “magic,” the costs of acquiring these elements and what scientists are doing to try to find a way to produce them sustainably. A transcript of this episode will be available shortly at cen.acs.org. Find more stories from Distillations at Distillations.org. Image credit: Courtesy of Distillations/C&EN

(Part 1/2) This month, Stereo Chemistry is sharing a pair of episodes from Distillations, a podcast from the Science History Institute. We rely on rare-earth elements to make many essential technologies like smartphones, medical imaging devices, and wind turbines. But how much do you know about where these extraordinary materials come from? In this two-part series, Distillations hosts Alexis Pedrick and Elisabeth Berry Drago explore the source of rare earths' “magic,” the costs of acquiring these elements and what scientists are doing to try to find a way to produce them sustainably. A transcript of this episode will be available shortly at cen.acs.org. Find more stories from Distillations at Distillations.org. Image credit: Courtesy of Distillations/C&EN

This summer leave reality behind and join Distillations for an entire season about fantasy! We're talking vampires! Ghosts! Witches! And we promise, it all has to do with the history of science. Season launches on June 29.

The Science History Institute has launched a second podcast! We've teamed up with New York Times best-selling author Sam Kean to bring you even more stories from our scientific past. Don't worry, Distillations podcast isn't going anywhere; we're still producing the in-depth narrative-style episodes you know and love! We've just doubled your history of science listening pleasure. For the next 10 weeks we'll bring you stories from the footnotes of the history of science, from the saga of the male birth control pill to this inaugural episode: how the smallpox vaccine made its way around the world before refrigeration. Amid all the logistical headaches of the COVID-19 vaccine rollout, one huge challenge involves the cold chain. The cold chain is a network of freezers and refrigerators that keep vaccine doses at the consistently cold temperatures they need to stay viable. Though complicated, this is all doable in the 21st century. But how did the world's very first vaccine, created for smallpox in 1796, make it around the world? Live carriers—specifically, orphan boys. Credits Host: Sam Kean Senior Producer: Mariel Carr Producer: Rigoberto Hernandez Audio Engineer: Jonathan Pfeffer “Delamine” by Blue Dot Sessions "La Flecha Incaia" by El Conjunto Sol Del Peru. All other music composed by Jonathan Pfeffer.  

Did you know that Gandhi hated iodine? Or that Silicon Valley was almost called Germanium Valley? Our producer Rigoberto Hernandez talked about these stories and more with Sam Kean, author of The Disappearing Spoon, a book about the stories behind the periodic table. The New York Times best-selling author and regular Distillations magazine contributor described how Dmitri Mendeleev's publisher accidentally shaped the periodic table, why gallium is a popular element for pranksters, and what inspired the title of his book. Kean, Sam. The Disappearing Spoon. New York: Little, Brown & Company, 2010. Credits Host: Elisabeth Berry Drago & Alexis Pedrick Senior Producer: Mariel Carr Producer: Rigoberto Hernandez Audio Engineer: Jonathan Pfeffer Original music by Jonathan Pfeffer

Distillations is hard at work on our next season. It's not quite ready, but we have a treat for you in the meantime. We interviewed Wendy Zukerman, the host and executive producer of one of our favorite podcasts, Science Vs. In normal times the show pits facts against fads—they talk about everything from detox diets to the supposed benefits of Cannabidiol, or CBD. Since early 2020, however, they've been reporting about the Coronavirus pandemic. But they actually started even earlier than that—in the fall of 2019 they coincidentally produced an episode all about global pandemics. We talked with Wendy about whether or not she's psychic, the challenges of pivoting to news reporting, and why it's so important for Science Vs. to tell history of science stories. The latest season of Science Vs. (which is not about COVID-19) just launched on March 4! Credits Host: Elisabeth Berry Drago Senior Producer: Mariel Carr Producer: Rigoberto Hernandez Audio Engineer: Jonathan Pfeffer Original music by Jonathan Pfeffer

"It's when you get stuck and you start to realize something's not right. It's usually because you're wrong," says Catherine Grace Katz, @Catherine_Katz on Twitter. She is the author The Daughters of Yalta:  The Churchills, Roosevelts, and Harrimans: A Story of Love and War. It's published by Houghton, Mifflin, Harcourt. Follow the show @CNFPod. This show is sponsored by my editing services! Head over to brendanomeara.com for show notes and to email me to start a dialogue.

An American classic, the first volume of “The Foxfire Book”. Also some discussion of plastic and atmospheric geo-engineering (both bad), the right to repair and growing up green (both good).

An American classic, the first volume of “The Foxfire Book”. Also some discussion of plastic and atmospheric geo-engineering (both bad), the right to repair and growing up green (both good).

Rosalind Franklin and her lab assistant famously imaged the structure of DNA using X-ray crystallography, an achievement that directly facilitated James Watson and Francis Crick’s discovery of the double helix. For what would be Rosalind’s 100th birthday, the Stereo Chemistry team consults scientists and historians to envision the many ways the world might be different without the now-famous Photograph 51. Listen to the Distillations episode “Science on TV” at bit.ly/30yjZuU. A script of this episode is available at bit.ly/3hqR9Uf. Image credit: Henry Grant Collection/Museum of London

Over the past few weeks Distillations has been talking to people who have special insight into the coronavirus crisis—biomedical researchers, physicians, public health experts, and historians. In this episode we talk with Magda Marquet, a biochemical engineer and an entrepreneur. Marquet has spent decades working on DNA vaccines, one of the many techniques being used to create a vaccine for Covid-19. She also sits on the board of Arcturus Therapeutics, which is developing a vaccine for the disease. She tells us about how a company she cofounded, AltheaDx, is taking on the mental health crisis, which has been exacerbated by the pandemic. And she discusses her hopes that the lessons learned during the pandemic might change society for the better.  Credits  |  Transcript Credits Host: Lisa Berry Drago Senior Producer: Mariel Carr  Producer: Rigoberto Hernandez Researcher: Jessica Wade Audio Engineer: Jonathan Pfeffer Original music by Zach Young.

Over the next several weeks Distillations will be talking to people who have special insight into the coronavirus crisis—biomedical researchers, physicians, public health experts, and historians. In this episode we talk to Mark Stevenson, the chief operating officer of Thermo Fisher Scientific, an instrumentation company that has designed a diagnostic test for the novel coronavirus. The company is also working on a serology test, which will determine who has already had the virus. He tells us how the company developed those tests and the role they play in managing this pandemic. Credits Host: Alexis Pedrick Senior Producer: Mariel Carr Producer: Rigoberto Hernandez Researcher: Jessica Wade Audio Engineer: Jonathan Pfeffer

Over the next several weeks Distillations will be talking to people with special insight into the coronavirus crisis—biomedical researchers, physicians, public health experts, and historians. In this episode we speak with John C. Martin, a biomedical researcher and former CEO of Gilead Sciences. Gilead is a pharmaceutical giant best known for its antiviral therapies for HIV/AIDS and hepatitis, but it’s also the company behind remdesivir, an antiviral drug that has recently made headlines as a possible treatment for COVID-19. Martin talked to senior producer Mariel Carr about remdesivir, antiviral treatments for HIV and other illnesses, and working with Anthony “Tony” Fauci. Credits Hosts: Alexis Pedrick and Elisabeth Berry Drago Senior Producer: Mariel Carr Producer: Rigoberto Hernandez Music: "Balti," "Tuck and Point," and "Slimheart" by Blue Dot Sessions. Research Notes "Fauci: New Drug Remdesivir Cuts Down Coronavirus Recovery Time," NBC Nightly News. April 29, 2020.

For almost as long as there have been television networks, science shows have been part of the TV landscape. But science programming didn’t begin by accident. At first it was a way for TV stations to build trust with their audiences; then it was used as a ploy to get families to buy more television sets. But as the world changed, so did science on TV. Distillations interviewed Ingrid Ockert, a fellow at the Science History Institute and a historian of science and media, about five key contributors to the science television landscape: the Johns Hopkins Science Review, Watch Mr. Wizard, NOVA, 3-2-1 Contact, and our favorite turtleneck-wearing celebrity scientist, Carl Sagan. Our conversation revealed that successful science shows have always had one thing in common: they don’t treat their audiences like dummies.

In this episode of Talk Nerdy, Cara is joined by Alexis Pedrick, the manager of public programs at the Science History Institute in Philadelphia, Pennsylvania. They talk about all things rare earths, including the Rare Earth Elements Project at the institute. They also discuss the podcast Alexis co-hosts, Distillations. Follow Alexis’s work: @SciHistoryOrg.

In this episode of Talk Nerdy, Cara is joined by Alexis Pedrick, the manager of public programs at the Science History Institute in Philadelphia, Pennsylvania. They talk about all things rare earths, including the Rare Earth Elements Project at the institute. They also discuss the podcast Alexis co-hosts, Distillations. Follow Alexis’s work: @SciHistoryOrg.

In the late 1950s a Texas town on the Gulf of Mexico was suffering from a devastating, decade-long drought. But while the wells ran dry, the ocean lapped at the town’s shore, taunting the thirsty residents with its endless supply of undrinkable water. Undrinkable, that is, until President John F. Kennedy stepped in to save the day with the promise of science. The evolving technology of desalination wouldn’t just end droughts: it would give us as much water as we wanted. It would allow us to inhabit otherwise uninhabitable places. It would let us make the deserts bloom. But at what cost? Credits Hosts: Alexis Pedrick and Elisabeth Berry Drago Senior Producer: Mariel Carr Producers: Rigoberto Hernandez, Alexis Pedrick Reporter: Rigoberto Hernandez Photo illustration by Jay Muhlin Music Music courtesy of the Audio Network.  Research Notes Barringer, Felicity. “As ‘Yuck Factor’ Subsides, Treated Wastewater Flows from Taps.” New York Times, February 9, 2012.  Burnett, John. “When the Sky Ran Dry.” Texas Monthly, July 2012.  “Countries Who Rely on Desalination.” World Atlas.  Gies, Erica. “Desalination Breakthrough: Saving the Sea from Salt.” Scientific American, June 6, 2016. “Is Desalination the Future of Drought Relief in California?” PBS NewsHour, October 30, 2015. Jaehnig, Kenton, and Jacob Roberts. “Nor Any Drop to Drink.” Distillations, November 2018. Leahy, Stephen, and Katherine Purvis. “Peak Salt: Is the Desalination Dream over for the Gulf States?” Guardian, September 29, 2016. Madrigal, Alexis. “The Many Failures and Few Successes of Zany Iceberg Towing Schemes.” Atlantic, August 10, 2011. Miller, Joanna M. “Desalting Plant Opens Amid Surplus.” Los Angeles Times, February 23, 1992. “President Hails Desalting Plant; He Flips Switch to Dedicate Water Project in Texas.” New York Times, June 22, 1961.  Pulwarty, Roger, John Wiener, and David Ware. “Bite without Bark: How the Socioeconomic Context of the 1950s U.S. Drought Minimized Responses to a Multiyear Extreme Climate Event.” Weather and Climate Extremes 11 (2016): 80–94. Rivard, Ry. “The Desalination Plant Is Finished but the Debate over It Isn’t.” Voice of San Diego, August 30, 2016.  “San Diego’s Oversupply of Water Reaches a New, Absurd Level.” Voice of San Diego, February 2, 2016.  “With the Drought Waning, the Future of Desalination Is Murkier.” Voice of San Diego, June 5, 2017. “The Year in San Diego Water Wars.” Voice of San Diego, December 29, 2015. Simon, Matt. “Desalination Is Booming. But What about All That Toxic Brine.” Wired, January, 14, 2019. “The 1976–1977 California Drought: A Review.” California Department of Water Resources, May 1978. Voutchkov, Nikolay. “Desalination—Past, Present and Future.” International Water Association, August 17, 2016.  Video Archive “The California Drought 1976–77: A Two Year History” (video). California Department of Water Resources. “The MacNeil/Lehrer Report; Drought in the West.” Broadcast on February 11, 1977. National Records and Archives Administration, American Archive of Public Broadcasting (WGBH and the Library of Congress), Boston, MA, and Washington, DC, accessed March 19, 2019. “White House Today (1961).” Lake Jackson Historical Museum, 1961. Texas Archive of the Moving Image.

Happy holidays from all of us here at Distillations. This holiday season our gift to you is a sneak peak at some of the stories we have in the works for 2019.

Tune in to the next episode of Distillations on November 20th!

Tune in to the next episode of Distillations on June 26!