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3 episodes with Erlenmeyer
3 episodes with Erlenmeyer
3 episodes with Erlenmeyer
2 episodes with Erlenmeyer
2 episodes with Erlenmeyer
2 episodes with Erlenmeyer
4 episodes with Erlenmeyer
2 episodes with Erlenmeyer
2 episodes with Erlenmeyer
I read from eristic to erosive. The erlenmeyer flask is good for swirling. https://en.wikipedia.org/wiki/Erlenmeyer_flask Wow, there are a lot of love/lust deities, including Eros, Cupid, and many I've never heard of. https://en.wikipedia.org/wiki/Eros https://en.wikipedia.org/wiki/List_of_love_and_lust_deities I still don't totally understand Eros (as opposed to the Death Drive), but it's an interesting concept, I guess, and seems to be about creating life or creation in general. Hmmm. https://en.wikipedia.org/wiki/Eros_(concept)#Freud https://en.wikipedia.org/wiki/Death_drive The word of the episode is "erogenous". Theme music from Tom Maslowski https://zestysol.com/ Merchandising! https://www.teepublic.com/user/spejampar "The Dictionary - Letter A" on YouTube "The Dictionary - Letter B" on YouTube "The Dictionary - Letter C" on YouTube "The Dictionary - Letter D" on YouTube "The Dictionary - Letter E" on YouTube Featured in a Top 10 Dictionary Podcasts list! https://blog.feedspot.com/dictionary_podcasts/ Backwards Talking on YouTube: https://www.youtube.com/playlist?list=PLmIujMwEDbgZUexyR90jaTEEVmAYcCzuq https://linktr.ee/spejampar dictionarypod@gmail.com https://www.facebook.com/thedictionarypod/ https://www.threads.net/@dictionarypod https://twitter.com/dictionarypod https://www.instagram.com/dictionarypod/ https://www.patreon.com/spejampar https://www.tiktok.com/@spejampar 917-727-5757
It's the season 1 finale of The X-Files! Jason and Brenda cover the final three episodes of the season just to wrap it up nicely and boy does it show the more they go on. We have reincarnation, asshole smart guys controlling people from "beyond" and so much Deep Throat, you'll spit instead of swallow!! See you in January for Season 2!!
This week, I'm joined by Henric Molin, the chemist-turned-distiller who never quite left the chemistry behind when he and his wife started Spirit of Hven Distillery on a small island in Sweden. Spirit of Hven's products are immediately recognizable by their Erlenmeyer flask-shaped bottles. Inside the bottles is an adventure. Corn whiskey, rye from the far north, gins with nearby botanicals, and more, all from the island itself or the closest possible source on the mainland. They also have 18 stills. 18!!! Some of the largest distillers on the planet don't have 18 stills. Granted, not all of them are large, and most of them are pots, not columns. More than anything, they're a testament to Henric's curiosity and never-stop-exploring attitude. Doesn't hurt that the spirits are pretty damn good, too. Thanks everyone for listening, and thank you to Henric for entering the Whiskey Ring! _________________________________________________________ Before we jump into the interview just a few quick notes: Ad-free listening is now available to $5/month patrons and above! Sign up or raise your pledge at the link below. The first three WRP barrel picks are in! The Jack Daniel's Barrel Proof Ryes are SOLD OUT, and the Barrell Rye Finished in Armagnac Casks is now live! Patreon members get an exclusive discount for the Jack Daniel's barrels and free shipping for the Barrell pick - now's the time to up that subscription or join the Patreon if you haven't already! Our Spirits of French Lick barrel pick is done! I won't spoil the surprise, only saying it is one of only 9 or 10 barrels ever made of this whiskey (and ours will be the first to come out!) $25 members get the chance to join me on picks: one of your fellow Patreon members joined me in Lynchburg, one was on the Spirits of French Lick team, and I'll be picking one or more for the KO pick once samples come in! There are now two more spots open in the Barrel Club and 10 spots open at the $15 level for those who want to experience more of the whiskies I get to try every month (or every other month). Join the Patreon now for early access to the barrels! If you haven't joined the Patreon community yet, please consider doing so! Only 2 Spots Remain in the Barrel Club. The $5 tier has access to the Patreon-only segment called “Under the Influencer”, where some of your favorite YouTubers/Instagrammers/Podcasters and more join me to talk whiskey, life, and influencing. This tier will also have priority access to upcoming barrel picks and shortly will have access to ad-free episodes. The $15 tier takes second access to the $25 tier with 10 spots divided into two: 5 for people who want to receive samples every other month, and 5 for people who want to receive them every month but in smaller numbers. The $25 tier - for people who really want to propel the pod and website forward - will have the same benefits as the $5 tier plus right of first refusal to join me on future barrel picks, access to bottles I'm sent to taste and review, and more. Only 2 spots remain! You can still support for as little as $1 a month if you'd like to stay up to date with these changes and news about what we've got coming up. Finally, please do like and subscribe on Apple Podcasts, Spotify, or wherever you're listening - it really helps the Whiskey Ring Podcast move up the rankings. If you haven't yet, please follow Whiskey in my Wedding Ring and the Whiskey Ring Podcast on Instagram, Facebook and Twitter, and subscribe to the newsletter on the website. Spirit of Hven Distillery Spirit of Hven Distillery Website Spirit of Hven Distillery on Instagram Spirit of Hven Distillery on Facebook Thanks to our Lead Sponsor, Black Button Distillery Black Button Distilling Website Black Button Distilling on Facebook Black Button Distilling on Instagram Thanks to our Presenting Sponsor, ImpEx Beverages https://impexbev.com ImpEx on Instagram ImpEx on Facebook ImpEx on Twitter
You know that feeling when the genetic material you found in an erlenmeyer flask has an extra pair of nucleotides and it simply MUST be extraterrestrial?! This week Mulder is ogling floating alien-man-hybrids suspended in tanks of fluid and working through some of his biggest daddy issues to date while Scully finally gets to believing after the one-two punch of a hot lady scientist at Georgetown and an actual, literal, holy-actual-shit ALIEN FETUS preserved in dry ice. *deep breath* Also, The Smoking Man's filing system has returned, late night phone calls run rampant, there is an ominous man in a crew cut, and The X-Files may be no more.... Please join us for the season finale of The X-Files: The Erlenmeyer Flask! Producer LaToya Ferguson gives "The Erlenmeyer Flask" 1/5 Trust... Trust... No One IN SOLIDARITY WITH THE PALESTINIAN PEOPLE • bufferingcast.com/justkeepfighting • Gift of the Givers • IFRC LOCATE YOUR HOSTS UPON THE INTERNET Jenny Owen Youngs | @jennyowenyoungs; jennyowenyoungs.com Kristin Russo | @kristinnoeline; kristinnoeline.com Buffering: A Rewatch Adventure | @bufferingcast on twitter, facebook, and instagram MUSIC Theme song and jingles composed and performed by Jenny Owen Youngs. PATREON patreon.com/bufferingcast MERCH bufferingthevampireslayer.com/shop +++ Produced by: Kristin Russo, Jenny Owen Youngs, and LaToya Ferguson Edited & Mixed by: John Mark Nelson and Kristin Russo Logo: Devan Power +++ We acknowledge that we and our team are occupying unceded and stolen lands and territories. Kristin occupies the Lenape territories of the Esopus Lenape Peoples. Jenny occupies the Wabanahkik territory of the Abenaki and Pennacook Peoples. Learn more about Land Acknowledgments + our continued anti-racist efforts at bufferingthevampireslayer.com/justkeepfighting Learn more about your ad choices. Visit megaphone.fm/adchoices
Buffering the Vampire Slayer | A Buffy the Vampire Slayer Podcast
You know that feeling when the genetic material you found in an erlenmeyer flask has an extra pair of nucleotides and it simply MUST be extraterrestrial?! This week Mulder is ogling floating alien-man-hybrids suspended in tanks of fluid and working through some of his biggest daddy issues to date while Scully finally gets to believing after the one-two punch of a hot lady scientist at Georgetown and an actual, literal, holy-actual-shit ALIEN FETUS preserved in dry ice. *deep breath* Also, The Smoking Man's filing system has returned, late night phone calls run rampant, there is an ominous man in a crew cut, and The X-Files may be no more.... Please join us for the season finale of The X-Files: The Erlenmeyer Flask! Producer LaToya Ferguson gives "The Erlenmeyer Flask" 1/5 Trust... Trust... No One IN SOLIDARITY WITH THE PALESTINIAN PEOPLE • bufferingcast.com/justkeepfighting • Gift of the Givers • IFRC LOCATE YOUR HOSTS UPON THE INTERNET Jenny Owen Youngs | @jennyowenyoungs; jennyowenyoungs.com Kristin Russo | @kristinnoeline; kristinnoeline.com Buffering: A Rewatch Adventure | @bufferingcast on twitter, facebook, and instagram MUSIC Theme song and jingles composed and performed by Jenny Owen Youngs. PATREON patreon.com/bufferingcast MERCH bufferingthevampireslayer.com/shop +++ Produced by: Kristin Russo, Jenny Owen Youngs, and LaToya Ferguson Edited & Mixed by: John Mark Nelson and Kristin Russo Logo: Devan Power +++ We acknowledge that we and our team are occupying unceded and stolen lands and territories. Kristin occupies the Lenape territories of the Esopus Lenape Peoples. Jenny occupies the Wabanahkik territory of the Abenaki and Pennacook Peoples. Learn more about Land Acknowledgments + our continued anti-racist efforts at bufferingthevampireslayer.com/justkeepfighting Learn more about your ad choices. Visit megaphone.fm/adchoices
Halloween exclusive shirt!We made a shirt with a ghost holding an Erlenmeyer flask! The perfect combo of chemistry and halloween!Check it out now: chemforyourlife.com/store- - - - - - - - - - - - - - - #003 RebroadcastMelissa and Jam discuss margarine and what the heck it is, and how it's different from butter, and if it is actually made in the "country" in a "crock" or not.Thanks to our monthly supporters Rachel Reina Letila Katrina Barnum-Huckins Suzanne Phillips Nelly Silva Venus Rebholz Lyn Stubblefield Jacob Taber Brian Kimball shadow Emerson Woodhall Kristina Gotfredsen Timothy Parker Steven Boyles Chris Skupien Chelsea B Bri McAllister Avishai Barnoy Hunter Reardon ★ Support this podcast on Patreon ★ Check out our website at chemforyourlife.comWatch our episodes on YouTubeFind us on Instagram, Twitter, and Facebook @ChemForYourLife.Want to start your own podcast? Use Transistor and you'll have the best podcast platform available. We use it and we are totally in love with it.
Halloween exclusive shirt!We made a shirt with a ghost holding an Erlenmeyer flask! The perfect combo of chemistry and halloween!Check it out now: chemforyourlife.com/store- - - - - - - - - - - - - - - #169So is there any hope of destroying forever chemicals? Once we've made these super resilient molecules, can we finally figure out how to unmake them? And if so, how? Well the good news is yes, they can be destroyed, and the methods are fascinating.We want to give a special thank you to Bri McAllister for illustrating molecules for this weeks episode! Please go check out Bri's art, follow and support her at entr0pic.artstation.com and @McAllisterBri on twitter!References from this Episode https://www.chemistryworld.com/news/how-to-put-an-end-to-forever-chemicals-and-annihilate-pfas-pollution/4016018.article https://www.acs.org/pressroom/presspacs/2023/january/farewell-to-forever-destroying-pfas-by-grinding-it-up-with-new-additive.html https://www.chemistryworld.com/news/how-to-put-an-end-to-forever-chemicals-and-annihilate-pfas-pollution/4016018.article https://cen.acs.org/environment/persistent-pollutants/Forever-chemicals-technologies-aim-destroy/97/i12 https://www.youtube.com/watch?v=tqKEG5LxPiY&t=189s Thanks to our monthly supporters Rachel Reina Letila Katrina Barnum-Huckins Suzanne Phillips Nelly Silva Venus Rebholz Lyn Stubblefield Jacob Taber Brian Kimball shadow Emerson Woodhall Kristina Gotfredsen Timothy Parker Steven Boyles Chris Skupien Chelsea B Bri McAllister Avishai Barnoy Hunter Reardon ★ Support this podcast on Patreon ★ Check out our website at chemforyourlife.comWatch our episodes on YouTubeFind us on Instagram, Twitter, and Facebook @ChemForYourLife.Want to start your own podcast? Use Transistor and you'll have the best podcast platform available. We use it and we are totally in love with it.
Halloween exclusive shirt!We made a shirt with a ghost holding an Erlenmeyer flask! The perfect combo of chemistry and halloween!Check it out now: chemforyourlife.com/store- - - - - - - - - - - - - - - Bonus Episode: Question and Response 48In this month's bonus episode, Melissa and Jam respond to comments and questions about shoes, freeze-drying, water filters, botox, and more!Thanks to our monthly supporters Rachel Reina Letila Katrina Barnum-Huckins Suzanne Phillips Nelly Silva Venus Rebholz Lyn Stubblefield Jacob Taber Brian Kimball shadow Emerson Woodhall Kristina Gotfredsen Timothy Parker Steven Boyles Chris Skupien Chelsea B Bri McAllister Avishai Barnoy Hunter Reardon ★ Support this podcast on Patreon ★ Check out our website at chemforyourlife.comWatch our episodes on YouTubeFind us on Instagram, Twitter, and Facebook @ChemForYourLife.Want to start your own podcast? Use Transistor and you'll have the best podcast platform available. We use it and we are totally in love with it.
The Truth is in Here...Welcome back to THE X-CAST: AN X-FILES PODCAST as we continue a month of celebrations as The X-Files hits the grand old age of 30!All the hosts assemble - Tony Black, Carl Sweeney, Kurt North & Sarah Blair - for a special commentary track for Season 1 finale, 'The Erlenmeyer Flask'.They are joined by the enormously special guest that is... Chris Carter!He returns to the podcast to sit and enjoy the episode with us (one has never previously done a commentary for), reminisce, tell us stories about production, and give his thoughts about what it means for the show to hit 30 years.So get the episode set up, wait for Kurt to give you the signal, sit back... and enjoy!Host / Editor / Executive ProducerTony BlackCo-Hosts / Show ProducersCarl Sweeney / Kurt North / Sarah BlairSpecial GuestChris CarterSupport The X-Cast on Patreon:www.patreon.com/thexcastFollow X-Cast on social media:Twitter: @TheX_CastFacebook/Instagram: The X-CastSupport the We Made This podcast network on Patreon:www.patreon.com/wemadethisTwitter/X: @we_madethisFacebook/Instagram/TikTok/Threads/BlueSky: We Made ThisWebsite: www.wemadethisnetwork.comWith thanks to our Patrons:Cathy Glinski, Michelle Milbauer, Deana Ferreri, RH, Katie Doe, Cortlan Waters Bartley, Kelsey L. Mayer, Martha Payne, Caredwen, Calla Dreams, Karen McKenna, Luke Winch, Ferdinando Bianchini, Adam Chamberlain, Charnette Soto, Simon Hodgson, Gillian Collins, Nina, Ellie, Kathy Wait, Nikole Wilson-Ripsom, Jonas Wilstrup, Nicole Baker, Sarah Tam, Adam Sullins, Violet H, Adam Vangsness, Gabe Sicliano, Laura Piwinski.
The Truth is in Here...Welcome back to THE X-CAST: AN X-FILES PODCAST as we continue a month of celebrations as The X-Files hits the grand old age of 30!All the hosts assemble - Tony Black, Carl Sweeney, Kurt North & Sarah Blair - for a special commentary track for Season 1 finale, 'The Erlenmeyer Flask'.They are joined by the enormously special guest that is... Chris Carter!He returns to the podcast to sit and enjoy the episode with us (one has never previously done a commentary for), reminisce, tell us stories about production, and give his thoughts about what it means for the show to hit 30 years.So get the episode set up, wait for Kurt to give you the signal, sit back... and enjoy!Host / Editor / Executive ProducerTony BlackCo-Hosts / Show ProducersCarl Sweeney / Kurt North / Sarah BlairSpecial GuestChris CarterSupport The X-Cast on Patreon:www.patreon.com/thexcastFollow X-Cast on social media:Twitter: @TheX_CastFacebook/Instagram: The X-CastSupport the We Made This podcast network on Patreon:www.patreon.com/wemadethisTwitter/X: @we_madethisFacebook/Instagram/TikTok/Threads/BlueSky: We Made ThisWebsite: www.wemadethisnetwork.comWith thanks to our Patrons:Cathy Glinski, Michelle Milbauer, Deana Ferreri, RH, Katie Doe, Cortlan Waters Bartley, Kelsey L. Mayer, Martha Payne, Caredwen, Calla Dreams, Karen McKenna, Luke Winch, Ferdinando Bianchini, Adam Chamberlain, Charnette Soto, Simon Hodgson, Gillian Collins, Nina, Ellie, Kathy Wait, Nikole Wilson-Ripsom, Jonas Wilstrup, Nicole Baker, Sarah Tam, Adam Sullins, Violet H, Adam Vangsness, Gabe Sicliano, Laura Piwinski.
Episode Summary This week on Live Like the World is Dying, Sean teaches Margaret about brewing alcohol. They talk about fermentation in general and then walk though how to make beer and cider. Guest Info Sean (he/him) can be found at https://seanvansickel.com/ Host Info Margaret can be found on twitter @magpiekilljoy or instagram at @margaretkilljoy. Publisher Info This show is published by Strangers in A Tangled Wilderness. We can be found at www.tangledwilderness.org, or on Twitter @TangledWild and Instagram @Tangled_Wilderness. You can support the show on Patreon at www.patreon.com/strangersinatangledwilderness. Transcript Live Like the World is Dying: Sean on Brewing Margaret: Hello, and welcome to Live Like the World is Dying, your podcast for what feels like the end times. This week we're talking about fermentation. We're talking about little things that eat things and then poop out alcohol. I actually don't really know because I'm the one who's going to be asking these questions and I record these introductions before I actually do the interview. So, I'm going to be learning more about fermentation and we're gonna be talking about alcohol, but we're also gonna be talking about all kinds of other stuff too. And I think you'll get a lot out of it. And first, we're a proud member of the Channel Zero Network of anarchists podcasts and here's a jingle from another show on the network. La la la, la la la la [Margaret making musical melody sounds] Margaret: Okay, we're back. And so if you could introduce yourself with your name, your pronouns, and then I guess like a little bit about how you got into fermentation? Sean: So my name is Sean. Pronouns are he/him. Well, I actually started with, with cider and mead because I had a harder time finding commercially available cider and mead that wasn't just kind of like a novelty product or obscenely expensive, you know, imported from like Basque country or whatever. So that's, that was kind of where I got my, my kickoff on fermentation. I worked in commercial fermentation doing sour beer production as well as like conventional clean, you know, canned beer, and then actually worked in sales and distribution with beer for a while. Margaret:Okay, so this is really exciting because I've always kind of wanted to get into this. Well, I've kind of wanted to get into everything, which is the whole reason I started this podcast, so I could ask people about how to do things. But fermentation...so you can format things and it makes them different? What is fermentation? Sean: So fermentation basically is either yeast or bacteria breaking down almost always some form of sugar or carbohydrate. The main thing that is being produced by that is co2. But a nice little side effect that is often produced is alcohol, right, or lactic acid is often produced especially in the presence of bacteria, specifically in the presence of lactic acid producing bacteria. We call them you know, LAB is the abbreviation that's used. So, fermentation is happening generally-when people are referring to it--they're referring to yeast fermentation. So the most common yeast, Saccharomyces cerevisiae, right, beer yeast. It's the same. It's called beer yeast. But that's the same yeast that's used to ferment wine. It's used to ferment like a sour mash, if you're, you know, making whiskey in a legal distillation situation as opposed to you know, the other distillation situation. It is illegal to distill alcohol for home use in the US. So, yeah, you have to be very careful you don't do that. On Accident. Margaret:Yeah, we won't cover that for a while. Sean: Yeah, right. Margaret: Okay, wait, is this the same yeast as like sourdough and all of that? Sean: It's very, very close. So sourdough is--especially if you make like a if you'd like a sourdough starter capture right from the air... I have not done this. It's something I've wanted to do. I've captured wild yeast for brewing from the air but never for baking. But they are a similar blend of airborne yeast, so you'll have wild yeast. You'll have wild Saccharomyces cerevisiae as well as wild other yeasts, Brettanomyces. Yeast strains are very common in air. And then you'll also have lactic acid bacteria in the air. So these are those rod shaped bacteria that are active in the absence of oxygen. They're anaerobic bacteria. So, they will continue to acidify things, even when there is no oxygen present to like kind of fuel or catalyze that reaction in a way that regular beer yeast, or even bread yeast, baking yeast, right, won't necessarily be able to do. Margaret: I'm really not used to the idea of thinking about bacteria as a positive thing. Sean: Right. No. So they are extremely a positive thing, Lactic acid bacteria, because they drop the pH as well. And lower pH means you don't have to worry about like botulism, for example. You know, so that's definitely a benefit. Most spoilage...So one number I'm going to be saying probably a few times is 4.2. 4.2 is like the pH level, below which you have a greater degree of protection because of the acidity, right. Margaret: Okay. Cause botulism doesn't like hanging out in there? Sean: Botulism is...I'm not 100% sure if it's the pH, the alcohol, or both. But botulism does not like low pH, nor does it like high ABV. So these are, these are both good ways of protecting yourself from that. Margaret: So it's that kind of...so fermentation probably comes originally, basically...Well, probably by accident. But originally probably comes from people just basically desperately trying to figure out how to make sure food doesn't go bad. And this is and fermentation is like, one of the many ways that humans have developed to keep food from going bad? Is that a? Sean: My theory is that's why fermentation stuck around. I think it showed up eventually because human... ancient, you know, human beings, proto humans even, you know, proto hominids realized they could get fucked up with it. Margaret:Yeah. That's fair. Sean: I think that's the key point. Like human nature hasn't changed that much. That will always be the driving influence on novelty, I think. Margaret: So, what are some of the things--I'm going to ask you about some of the specifics about how to do this a little bit--but what are some of the things that you can ferment? I know, you can make sauerkraut and you can make pickles? Nope, that's not fermentation. Sean: No, lacto fermented pickles, absolutely. That's frementation. Margaret: Oh, yeah. No, I totally knew that. That's definitely why I said it. Sean: Not like quick pickling with vinegar in the fridge. That's not an active fermentation process. And I do that too, like quick pickled red onions are like...those go well on everything. But no, like actual, like long term pickling. Hot sauces are a big one. You know, I did a batch of...I grew a bunch of jalapeno peppers. And then I went to like a restaurant supply type grocery store and they had like three or four pound bags of jalapenos for like, you know, they were starting to go off, right, I got them for like, under $1. So I fermented about 40 pounds of jalapenos in a five gallon bucket. And you just make a make of salt brine. Right. Like you can you can look up the levels. I think I did a 3.5% or 4%. saline brine in there. Margaret: I'll ask you the more specifics about how to do it in a bit. Sean: But yeah, so peppers you can do. You can do any kind of...anything that has an naturally occurring sugar usually can be fermented and emits....And when you have high levels of naturally occurring sugar, like the classic example is grapes, you usually are, you know, suspending that sugar and solution, water. Right. And you're making a beverage. Like that's the most classic example. That's, you know, wine, that's beer, that's, you know, fruit wines. You know, there's a lot of rural cultures throughout the world. There's, you know, non-grape wines, right, it's very common mead is another one, right, and probably the oldest. You know, we talked about the, you know, anthropological aspects of fermentation earlier. And, yeah, that's almost certainly we've, you know, a lot of evidence suggests mead, Margaret: Okay. So, when you ferment stuff, how long? What kind of shelf life are you able to get on something like hot sauce or sauerkraut or pickles and things like that? The like food stuff. Sean: Yeah. So you've definitely there are two dates at play here, which is the this is going to, you know, this still tastes really good and this is still a safe source of macronutrients and, you know, and things like that. I've had no decline in flavor with fermented hot sauce. And I usually package the fermented hot sauce in beer bottles with like a beer cap over the top or in a, like, sometimes mason jars as well. But in that packaging, I've not really seen any kind of degradation over like a two year time period, as far as flavor is concerned. It's probably foodsafe not indefinitely but probably at least 10 years. But it is going to depend on your process. It's going to depend on how much oxygen is introduced at packaging It's going to depend on the amount of salt that you have, you know, because salt is usually part of, you know, fermented food preservation and salt is a preservative. So, you know, there's going to be a lot of little factors that are going to affect that aspect of that. Margaret: Okay, but if you if you do it right, you can probably make bottles of stuff and leave them in your basement for like 10 years if you need to? Sean: Yeah, absolutely. Margaret: Fuck yeah. Sean: And that applies to especially lactic acid bacteria fermented alcohol. You know, whether that's like a French or Basque style cider or a sour beer. Those things we're talking, you know, probably a 20 year lifespan. Margaret: Oh, interesting. Okay, as compared to so that's the bacterially fermented? Sean: So the food is bacterially fermented as well. Margaret: But I mean, as compared to regular beer, right? Sean:Yeah. Yeah. Margaret How long does regular beer last? Sean Very high alcohol beer can last just as long because alcohol is a preservative just like salt, you know, the effects that some of these bacteria create. Bacteria and wild yeast like Brettanomyces is oxygen scavenging, right. So when you when it referments, if you re-...it's called bottle conditioning, right, it's where you add a small amount of fermentable sugar to a bottle and then cap it and then it referments in the bottle, you get a tiny layer a yeast at the bottom and it carbonates in the bottle. It's not done as often professionally because it produces pretty inconsistent results. But it is going to increase the lifespan of your beverage exponentially because as part of that like reproductive cycle, oxygen is scavenged and where there's less oxygen there's less spoilage. Margaret: So it's like putting the little oxygen absorber in with your like Mylar bag food only it's... Sean: Except it actually works. Yeah. [Laughing] It's far more effective because it literally is pulling every, almost every last, you know, unit of oxygen out of there and using it to fuel, you know, its own cellular reproduction. So it's not just being like absorbed and held--as much as it can be absorbed and held inert--it's like being used. Margaret: That's cool. Alright, so let's say I want to ferment because I kind of do. Let's start with...I think probably the average listener is probably thinking about how they're going to make beer or wine or things like that. Sean: Ciders probably the easiest. Margaret: Okay, so yeah, I want to make cider. What what do I do? Like what what do I need? How do I get started? Sean: You are in like actual apple country. If I understand correctly. So you have some options that most people don't. Where I am like getting getting really quality fresh pressed apple juice, apple cider, unfermented, right, is is a little bit of a challenge. But the easiest way to do it is to just go to a grocery store, you know, any place where you can get like the half gallon or gallon sized jugs of apple juice. You know, get them when they're on sale, get them in bulk. Use frozen apple juice concentrate if you want. It doesn't really matter. You are going to put that in a five gallon bucket, HDPE, high density polyethylene, plastic, right. It's a food-safe bucket. But like in food service, you see, you see these buckets used for pickles, you see them use for frosting at you know bakeries and things like that. If you want to do some dumpster diving, you can find yourself some of these real easy or if you just have a you know, a friend or member of your community that's, you know, involved or, you know, is working in food service they can probably hook you up with these as well. Worst case scenario, you.... Margaret: I'm looking it up, it's number two on the bottom of a? Like, plastic usually has a recycling symbol. Is it number two? Sean: HDPE? Margaret:Yeah. Sean: I don't remember if that's denoted with a number two, but it's HDPE plastic. Margaret: I just looked it up. Sean:Yeah. And it'll usually be specified as food grade or, you know, if it was used to hold food in the sense of the, you know, recycling and reusing from, you know, food service and like commercial kitchens and things like that, obviously, you know, you're taken care of in that respect. Margaret: I'm trying to look up to see whether like the Lowe's buckets are HDPE or not. Sean: There's two different types. Lowe's did have food grade ones. But the like, kind of universal blue bucket one, I believe it is HDPE but it is not certified food grade. So there might be contaminants in there. So, you would be maybe rolling the dice on that one a little bit. In a survival type situation or something like that, I think that would be fine. But, if you have other options, you know, maybe err on the side of caution. Margaret: Okay, that's good to know. I have a lot of these buckets for a lot of different purposes. Sean: Me too. Yeah. They get a lot of use in the garden. Margaret:Yeah, exactly. Now I'm like oh, are they not food safe. Should I not be growing tomatoes in them? And then I'm like, this is probably over thinking it. Sean: Depending you know, some something that like roots are touching not necessarily that food are touching versus something that you have in acidic and micro biologically active thing churning around that you are then going to drink in large quantities, like you know... Margaret: Okay. No, okay, fair enough. And this has been an aside Okay, so I've gone and gotten some apple juice, or if I'm really lucky I press some apples. And I've got a five gallon bucket and I fill the bucket with apple juice I assume? Sean: So, about four gallons of apple juice. Yeah, you gotta leave yourself some head space because you are going to, you know, have some activity in motion with the yeast. Then you're going to be pitching in yeast. For apple juice for cider you can use champagne yeast, right? That's, a very, very common one. It is a like a specialty product that you need to order online or get from like a homebrew store or a brewing supply store, something like that. You can use just regular like baking yeast, like breadmaker's yeast like Fleischmanns or whatever. It will work. You will get a few like...you're more likely to develop some off flavors, maybe some sulfur type, aromas. Things like that. And then you also might have a less healthy fermentation. So the fermentation might take longer and your final gravity right, the amount of residual sugar left by the fermentation will be higher and the amount of alcohol produced will be a little bit lower. Okay, so that's that's using like bread or baking yeast. If you're using a champagne yeast, you know, wine yeast, beer yeast even you are going to get a faster and much more complete fermentation. Less likely that contamination, if there is any present, will will take hold. Right? Margaret: Okay, what about um, like, let's say the supply chains are all fucked, right and I can't go get yeast. My two questions is one...okay well three questions. Can I use wild yeast? Second question, when you've already made this stuff, can you like reuse pieces of it as the yeast? Like in the same way as you like can with like sourdough or something? And then third question is, can you use a sourdough starter? That one so I'm expecting no. Sean: The answer to all of those is yes, actually. Margaret: Oh, interesting. Sean: And I'll go through one at a time. So your first, if there are supply chain issues, you don't have, or you just in general you don't have access, or you don't want to Margaret: Or you're in a jail cell and making it in the toilet or whatever. Sean: Yeah, right. that's gonna that's gonna have its own very special considerations. But yeah, you can absolutely use wild capture yeast. So the...what I would do with with the equipment that I have, I would get a cake pan and I would put...I would fill it maybe between a quarter inch and a half an inch high full of fermentable liquid, in this case apple juice. I put it outside, ideally on a spring or a fall day when there's no danger of a hard frost, right, either before or after, depending on which shoulder season you're in. But fairly close to that date is when you're going to get the best results. You're going to want to have some kind of a mesh over the top, maybe like a window screen or door screen, you know, screen door type mesh. Margaret: Keep bugs out? Sean: Yep, exactly. Keep bugs out. You want the microscopic bugs not the ones that we can see flying around in there, you know? So leave that out overnight on a cool night. If you have fruit trees, especially vines, any grape vines, anything like that, right under there is ideal. If you don't, just anywhere where there is some, you know, greenery growing. In the wild and you kind of have--not in the wild but you know, outside--in a non sterile, you know, non-contained environment, you're gonna have less luck trying to do this inside or, you know, in like a warehouse building or something like that. Yeah, this is actually, once you have that, you know, you've had it left overnight, decant it into maybe a mason jar or something like that with an airlock. I use like an Erlenmeyer flask just because I have them for other fermentation stuff. And you can with an Erlenmeyer flask, you can drop a magnetic bar in there, put it on a stir plate, and you know, knock the whole process out, you know, 10 times as fast. Obviously not necessary. But, it's a fun little shortcut if you want to, you know, drop $40 or $50 on a stir plate. Margaret: Is that just like a basically like, a magnet? Inside the flask that moves because of a magnet on the plate? Sean: Yep, that's it. Exactly. Margaret: That's Brilliant. Sean: Yeah, so you have like a little bar magnet. It's like coated in like a food safe plastic, right, so it's not gonna scratch anything up. And then you just drop that in, you turn on the plate, it usually has a like potentiometer, like little knob that you can control the speed on. Sometimes if you get the speed up too far, it will throw the magnet and then you've got to recenter it and get it all there. But that's great for, you know, doing your own yeast and bacteria captures. It speeds that up. Margaret: So it's speeding it up because you need to stir it. To go back to the I've just done this without a flask. I've put it in a mason jar. Sean: Yeah, just give it a swirl a couple times a day, give it a couple swirls. It is going to be, you know, working the same way just on a slower timeline. Margaret: And this is a sealed jar? Sean: Sealed, but with an airlock because again, anytime you have fermentation you have CO2 production, it you don't have an air lock, you've just made an improvised explosive device sitting on your kitchen counter. So you don't want that Margaret: Right. Usually not. Okay. So that's the little thing that you see sticking out of carboys where it's a little glass thing with some water in it. The thing goes through where the air bubbles go. Sean: Yeah, it's usually plastic. The most common ones are, it's like an S bend, right? The same kind of thing that you've seen, like sink and toilet plumbing to keep the stinky gas away. The function works the same way that gas can pass through in one direction. Margaret: So basically, you've captured some wild yeast and you've put it in a mason jar with an airlock and then it it...you're feeding it...it feeds off of that for a while and that's how you get your starter? Is that? Sean: Yeah, so that is your yeast. That is your inoculant, your starter? Yeah, but you do need to do a couple things to confirm that that is--because you know, wild captured isn't going to work every single time perfectly. It's why we've you know... Margaret: Why you can go buy champange yeast at a store. Sean: Yeah, everyone uses that. So what you need to do is you need to confirm that the pH is below 4.2. Okay, all right. So... Margaret: It's that magic number. Sean: Yeah, that's the big number for...I think that's what Douglas Adams was talking about, actually, he just probably pulled the decimal point. But no, so you need to make sure it's below 4.2 ph. You can do this with pH testing strips. Litmus paper. You can just, you know, put a drop of it on there and you know, see what color it is. I would advise against using the full pH range like the 0 to 14 ones just because since it is such a wide range, it can be kind of like "Is that greenish brown or is that brownish green?" like that's that's a whole point on the pH scale. The pH scale is logarithmic. So the difference between brownish green and greenish brown is a factor of 10. So like, you know, have a more narrow range. Litmus paper is ideal or a pH meter. They've gotten a lot better in the last five or ten years and a lot cheaper, like we're talking under $20. So those are really...if you're going to be doing fermentation, I would recommend using both just in case there's like a, you know, a calibration error or anything like that. It's just a good way to confirm. Margaret: Okay. Alright, so you've got to now, you know, the pH is under 4.2. What else are we checking? Sean: Yeah, we're also going to just use our olfactory sense. So get your nose in there. And if it smells like rotten eggs and sewage like toss that shit out. There are other bacteria at play that we that we don't want playing in our in our happy little colony here. So that needs to go and instead just, you know, do another capture. You want like fruity aromas, aromas that maybe have some spice or piquancy to them are fine. Like alcohol aromas are really good too, you know, things like that. These are all indicating fermentation production of, you know, of alcohol production of CO2 as well. You want to see that. That's another really good indicator is that and that's why I like those S-bend airlocks as opposed to they also make like a three piece one that just kind of percolates through. The S-bend one is really nice because you can see the CO2 coming through, right, you can see it coming through in bubbles. So you have a visual and audible indicator, right? Like you can hear that there are, you know, 10 or 15 bubbles coming through a minute, right. So you know that there is cellular reproduction happening and fermentation happening. Margaret: This whole thing...I recently recorded an episode about yeast, about sourdough, this is why I keep referencing sourdough. Yeah. And the whole thing is like hard for me to believe is real. Once I start doing it, I'll believe it but wild capture...Like sure the invisible alcohol makers in the sky are just going to turn it...like of course they are. Sean: It feels like some like biohacking, like bio-punk speculative fiction. Yeah. Like it totally does. Margaret:Yeah. But I love...I mean, when I start doing this, I'm gonna go out and buy yeast, right. But I'm much more interested in hobbies that I know that like, I know how I will do without buying chemicals if I have to, you know? Okay, so wild capture and then you said that you can also use... Sean: You can inoculate with stuff that you've already made. Margaret: Yeah. Sean: I think your second question, right. So the example I'll use for this is sour beer, right? I can go out and pick up a bottle of sour beer. I can drink the sour beer and leave just the dregs at bottom. I can swirl that up and I can pitch that into a fermenter and I've just inoculated it. That's it. Margaret: And so it can't be pasteurized, right? Sean: No, no, you don't want to pasteurize. But again, remember, we were talking about bottle conditioning, right. It's a bottle conditioned to beer. So, because it has sugar added to the bottle and it's naturally re fermented in the bottle, you know, built up co2 and nice, pleasant effervescent bubbles in the bottle that means that it is it is fully bioactive. That's great, too, because that...much higher levels of like vitamin B and things like that, as well as a full culture of yeast and bacteria, which are really good for your gut biome, which is also important. So that's why I'm a big fan. Pasteurization definitely helps for like safe transportation and breweries not getting sued when their bottles explode and leave glass in people's hands and things like that. Margaret: And so for anyone listening, pasteurization is where you treat it so that everything's dead inside, right? Sean: With heat. Margaret: Yeah, yeah, yeah. Sean: Yeah, exactly. They slowly increase the pressure in increments that you don't notice until you find that everything is completely dead. Margaret:Yeah. Okay. Cool. And safe for capitalism. Sean: And safe for capitalism. Absolutely. Yep. [laughing] Margaret: Cool. All right. So once we've domesticize, the bottles of beer...okay, anyway. Sean: Yeah, so we want to avoid pasteurization unless absolutely necessary because then the product is less healthy for us and it's less useful for us in the future. We can't use it to inoculate other other batches. If I were going to be doing that, I would--I mean, again, going back to that stir plate, I'm talking about an ideal situation--I would add some of that to unfermented beer or cider on the stir plate and let that go because that's going to get my yeast and bacteria cell count up very, very high. That's going to ensure the fermentation and acidification start quick and finish strong. Margaret: Okay. And so is there any like...Is it just a taste difference if you were to like....if I were to go get sour beer and then dump it, you know, do everything you just said, and then dump it in as my starter for some cider, would it just be like weird? Or would it be fine? Or like. Like mixing flavors and mediums or whatever it would be called? Sean: Oh, so like fermentables. Like a mix of apples and malt for example. Margaret: Well, so it's like if I'm using...if the yeast I have access to is I drank a sour beer and I have what's left, right. But what I have access to to ferment is apple juice. Can I use that to ferment the apple juice? Sean: Absolutely. Margaret: And will it taste really wild and different? Or is it just kind of yeast is yeast? Sean: Not especially. Sour beers is yeast and bacteria. So you have yeast and bacteria at play. Margaret: Can I make make sour cider? Sean: Yeah. Because there's already both malic acid and lactic acid naturally present in apple juice, using lactic acid producing bacteria doesn't make it seem as sour as like sour beer, right? Because it's already, there's already these natural acids at play. In beer, like the pH of non-sour beer, it's lower than like water, but it's not low enough that our brains register as sour. So, when you apply those bacteria to a, you know, fermented malt liquid, it's such a huge gulf between non-sour bees and sour beer. Non-sour cider and sour cider are kind of adjacent more. There is one other little factor though, that ties into what you brought up, which is that yeast and bacteria over time are going to adapt to perform ideally in the fermentable that they have reproduced in. So, if you are reusing like a culture, and I'm going to use the word culture rather than yeast or bacteria because it's almost always a combination of bacteria and multiple yeast, right? If your culture has optimized itself to reproduce and to, you know, churn through the fermentables in beer, right, you have a lot of longer chain carbohydrates in beer than you do in fruit juice whether that's apple or grape, right? So they're going to evolve to deal with those and, you know, when you switch from one to the other, your first fermentation might be a little bit sluggish. Still perfectly viable. Margaret: So, okay, so to go back to where we're at in the stage. I really actually like...I think probably most of this episode will be just literally us walking through the steps of making some cider, but we're gonna learn so much along the way. I'm really excited about it. Sean: I'm here for it. I'm here for it. Margaret: Yeah. So okay, so you've gotten your apple juice, you've gotten your starter yeast. Ideally, you went and got champagne yeast, but maybe it's the end of the world and you wild captured or maybe you just don't want to do that. My plan is to start the easy way and then try the hard way later. Sean: Yep. Good. It's good to....You're more likely to keep going if your first endeavor is successful. Margaret: If I succeed. Yeah, that's my theory. Okay, now I've got my five gallon bucket. I've added yeast. I'm closing it and putting a little S... Sean: Airlock. And it doesn't...again going back, like if you don't have access to a homebrew store or the internet or whatever and you can't get an airlock, like you're not completely screwed here. All you need is a piece of hose or tubing in a cork or bung or something like that and stick the other end in liquid, you know. Maybe water with a with a few drops of bleach in it, sanitizing solution, vinegar, alcohol, whatever. Right? Because then it's just you know, the CO2 is blowing out of that tube and just bubbling out of thing. Like an airlock is cleaner, takes up less space, and is more optimized, but yeah, improvisation works fine. Margaret: Okay. How long am I leaving this? Does it have to be in a cool dark place? Like can I do this on the... Sean: You don't want direct sunlight. Alright, so you don't want direct sunlight and you don't want light from you know, you don't want Margaret: Grow lights, or UV, or whatever. Sean: Yeah, grow light or UV or anything like that. If you just got like, you know, ambient room light hitting hitting it, especially if it's in a bucket, you're probably okay. Beer is more of a concern because beer has hops, and hops are photosensitive, and your beer will taste like Heineken at a summer picnic, you'll get that like kind of skunky thing that you get in green glass bottles. Margaret: Yeah. Which I weirdly, I have positive associations with just from... Sean: A lot of people do. A lot of people do. It's like...What you like isn't isn't wrong. Like, it is what it is. It's an unfavorable characteristic to some people, but, you know, there's a lot of traditional German beers that are described as having a sulfur character. And it's like, I don't like that though, but it's correct. Margaret: I drink a lot of Grolsch. And like, yeah, yeah, I drank a lot of green-bottled Grolsch when I lived in the Netherlands. And it was not...Yep. I'm not trying to relive my cheap beer phase. But like, Grolsch was a good middle of the road, cheap beer, you know. Sean: I like the bottles because they're almost infinitely reusable. You've got to replace those little plastic... Grolsch bottles are the ones that have that swing top with a little cage that clicks down. So those are...I still have a few of them that I use that I have been reusing for almost a decade now. Margaret: That's amazing. Okay, now so we've got the bucket, you're keeping it out of the sun because you don't want Heineken and especially with hops. Margaret: Oh, I would assume gravity is about alcohol. Sean: It's less of an issue with with cider. But you're going to, depending on how finicky you want to be, you can test the original gravity, right? Original gravity is the original measurement of the liquid's specific gravity, basically how much sugar is in solution? Sean: No, gravity is sugar in solution. Margaret: So that's how you find out your relative...Go ahead, please explain it. Sean: Yeah, you look at how much sugar you started with and how much sugar you ended up with and subtract the difference. Yeah, because yeah, yeah, no, it's...there's a couple ways of measuring original gravity. Margaret: Yeah, how do you do that? Sean: The easiest, cheapest, and most like durable over like a long term survival situation is going to be the use of a hydrometer. So that is like a little glass. It almost looks like an old school mercury thermometer with a bunch of weights on one end and like a glass bubble. And that floats in solution. You can float it in like a little like a tall cylinder so you don't waste very much alcohol. You can also float it directly in the bucket. Right? And it's got little lines. It'll tell you like 1.050 Like, that's like the standard standard gravity for most beer and cider. Right? It's around, you know, 1.050 and that when it's fermented fully... Margaret: Is it measuring the buoyancy of the water? Sean: Basically, yeah. Margaret: Yeah. Okay, cool. Yeah, sorry, please continue. Sean: So that is how a hydrometer works. And then you'll measure it again. If you're doing it in a bucket, you don't need a cylinder, you just need to sanitize that hydrometer and then stick it in, measure the original gravity, the gravity reading before you add yeast, and then after--in the case of cider, I would say, you know, three or four weeks I would start checking it again. The other really nice thing about a hydrometer is you can hold off on packaging until you get consistent readings, right? So if you check your...you know, you've let it ferment for three weeks. You check your gravity on Monday and then you write it down, you know: 1.015. Then you check it on Wednesday: 1.014. Okay, well, maybe check it again on Friday: 1.013. No, it's still going down. Like we need to, we need to let this continue to ferment. Margaret: Okay, so you're basically letting it eat as much sugar as it can. Sean: Yeah, yeah, it'll...it's got its own limit. It's got its own limit. And once there are no more digestible, you know, saccharides then you're safe to package. If you package while the yeast is still actively fermenting, you've got two problems. One of them is the.... Margaret: Exploding bottles. Sean: You know, exploding bottles, as mentioned earlier. The other is that, you know, our cultures are generally pretty considerate in that they clean up after themselves, right? They metabolize the most easily available sugars first and then there are some compounds leftover. A lot of them have unpleasant, you know, tastes or aromas, maybe like a really bitter, pithy, green apple thing. Sulfur is very common, right. But these compounds, the yeast is going to turn to when it runs...and bacteria are going to turn to when they run out of very, you know, junk food, basically. Very easily digestible monosaccharides. Margaret: Is there something called young beer where it hasn't eaten at all? Am I completely wrong? I just have this in my head somewhere. Sean: Like it's like a historical thing, right? Like in English brewing maybe? Margaret: I don't know. Some concept where people intentionally drink beer that still has the sugar or something? [Sounding unsure] I'm probably wrong. Sean: No, semi-fermented beer is very much a thing. And I know in some brewing traditions, I think there's some in Africa that use like cassava and things like that where you're drinking it like 12 hours into the fermentation and it's like kind of like a communal thing. Like, you know, people, you know, make a big batch and everybody drinks it at once so that you know, you can get it right when it's super fresh. Tepachi as well, like the fermented pineapple drink in South America, it's kind of a similar thing. There's the pineapple and then there's brown sugar added as well and you want to start drinking it when about half of the sugar is fermented so it's still really sweet. It's almost like a semi-alcoholic, like bucha tiki drink sort of thing. Margaret: Okay. Before we get to packaging, my other question is, is beer just white sugar? Is that the thing that's added? Like, what is the yeast? What is it? What is the...or is it eating the carbohydrates instead of the sugar? Sean: The carbohydrates. Beer uses beer uses malted barley. So malting is a process by which you take you take your grains of barley, you get it slightly damp and you just keep turning it over. And the kernels will like begin to germinate. But before they like crack open and you get like a little shoot or something like that, the process of germination, basically you get a lot of these very difficult to digest carbohydrates converted into simple carbohydrates so that the emerging plant has a rapid source of fuel. Kind of similar to an egg in the survival strategy, sort of. Yeah, right. Once it once it's malted, right, once that has has taken place, they kiln it, right. So, they hit it with heat. And that kills the sprouting grain. So, it's not like the malt is going to like mold or, you know, go to seed or, you know, start growing or anything like that. That would be inconvenient. You want this stuff to be able to stay shelf stable for a couple years. So, they treat it with heat, right. And there are there are all kinds of ways of doing it. It is a very involved process. I have never malted my own grains. I've thought about doing it, but it's like very labor intensive and really only economical at pretty large scale. Margaret: Is this why people didn't fuck with beer until after they were fucking with cider and meat and all that shit? Sean: I think so. But, the first beers were actually made from bread not malt. So. Margaret: Because it's simple? Sean: Exactly. Same process, right? It's easier to make bread than it is to commercially, you know, kiln, you know, bags and bags of barley. And also, you know, bread has its own shelf life. So, if you're getting towards the end of it.... Margaret: Oh, yeah, then you turn it into booze. Sean: Exactly. And that's a thing in Russia too. Kvass, K-V-A-S-S, it's a it's made with, like rye, rye bread. And it's usually around 2% or 3% alcohol, but it's literally like a thing that you know, people... Margaret: I love low-alcohol beer. Sean: Yeah, me too. Oh, man. Like a 2.5% alcohol pale ale. Yeah, just a little bit of hops. That is like my sweet spot. Margaret: Yeah, absolutely. Because it's like, oh, I want to drink a beer, but I don't want to get drunk all the time. Like, you know, it's like I love a beer on the nice afternoon, but I hate the after afternoon nap that you could get stuck taking if you drink an 8% beear. Like what the fuck. Sean: Yeah, no, it just like the day's plans have all of a sudden have changed. Margaret: Okay, because the reason I asked about the sugar thing is the first time I ever helped someone ferment. They made dandelion wine. And ever since then I've been like this is all bullshit because dandelion wine--at least as this person made it--I was like, this is just cane sugar wine. It's just cane sugar wine with some dandelion flavor. And I was like really upset by this. Because I--and maybe this is bullshit--but it's like, which of these alcohols are mostly just cane sugar? And which ones can you actually ferment? Sean: Dandelion wine for sure is because there's virtually no fermentable sugars in dandelion, but there are a lot of very strong botanical flavors. Like dandelion wine...like the dandelions are more equivalent to like hops in beer than they are to malt in beer. Margaret: Because the hops are flavor? Sean: Yeah, they're adding they're adding flavor. They're adding aroma. They're adding like all of these botanical, you know, aspects to it, but they are not the source of the alcohol. They are not the source of the sugar or anything like that. Margaret: Okay, can you make dandelion wine with like, with actual...I mean, I know cane sugar does come from a plant, but it's still...I feel betrayed. Sean: Yeah. You could make dandelion...you could add dandelions to cider. I haven't done it but I've noticed people doing it. You can use, you know, any kind of like a reconstituted fruit juice and do like a fruit type wine. I think the reason...and I think the one of the more interesting ways of doing the dandelion wine thing is doing a dandelion mead. I've had a few of those that are really good. Margaret: Oh, that sounds nice. That sounds very like cycle of life, you know, like, honey and the flowers. Sean: It's a lot of closed loops, right? No, I think the reason that cane sugar became a convention for that is, you know, economic. Like cane sugar was fairly cheap. It was the cheapest, you know, fermentable available to rural people in the Dust Bowl era. Margaret: That makes sense. Yeah. Sean: I mean, artificially so, right. Yeah. I think that's where that came from. Margaret: Okay, so you mentioned doing all this in a bucket. I still want to get to the putting it in the bottles and stuff. But, is there an advantage...Like, do...Should I get a carboy if I have the money to spend. I'm under the impression that a carboy are a big glass bottle that looks like one of those five gallon jugs you put in your office cooler, only it's for making alcohol. Is that better? Sean: That's pretty much it. I don't...I don't like carboys. I've used them. I use them for bulk aging of sour beer. I use them for primary fermentation of clean beer and cider. I got rid of all of mine. Margaret: So you use buckets and stuff? Sean: I use buckets or I use converted kegs or converted stainless steel kettles if I'm doing a larger batch. It's just I have a like...for like all the sour beer I have like a 15 and a half gallon stainless steel kettle with a like a bulkhead. Like a like a valve on the bottom. And that allows me to like do pass throughs. So I keep that as like my acidifying chamber. It's called a Solera. I actually wrote a Kindle digital single about like building and maintaining these. It's almost exclusively useful for sour beer, you know, bacterially fermented cider or vinegar making. But, if you're doing any of that kind of thing, especially, you know, small scale, but you know, wanting to provide for a bunch of people like a club or community or anything like that, it's really the most efficient way to do it. Margaret: Why don't you like carboys? Sean: I don't like glass. I don't like glass because there's just a real risk of injury. When...if you've got a seven gallon carboy full of liquid, we're talking 70 or 80 pounds in a glass bottle. Margaret: Yeah, okay. I see where you're going. Sean: Things can go Bad real quick. When I use them, I had some that fit in milk crates so I could just pick up the milk crates. That helped out a lot. They also make, they call them I think just carboys straps, it's like a like a four piece harness with handles that you can use. But when I when I've seen them break, it's almost always when someone's setting them down, right? Anytime you're setting down something heavy, you know, unless you're very strong and have a great deal of control, right, that last little bit you can sometimes kind of crack it down. And again, we're talking 70 or 80 pounds in a glass bottle. And you don't have to crack it down very hard for the whole bottom to go out and that's a mess. Margaret: Yeah. Because then you got blood in your beer. And that's just... Sean: Yeah, right. It gets very Klingon on very quickly. And it's Yeah. But the other aspect I don't like is they're completely light permeable too, right cause they're just clear glass. Margaret: Yeah. That always seemed weird. You have to keep them in a closet with a towel on them or whatever. Sean: Yeah, yeah. It's just I think, again, it was...so homebrewing only became legal in the United States under Jimmy Carter. Right. It had been illegal from prohibition to Jimmy Carter. Yeah. Margaret: Holy shit. Yeah. Does that mean we'll eventually get home moonshining? I can't wait. Sean: I feel like if we were going to get it, it would have happened already. And I don't think the trends politically are towards individual deregulation anytime soon for that kind of thing. But you know, it is legal to make you know, like fuel alcohol. Some people make fuel alcohol and then lose it in barrels and things like that. Margaret: Yeah, it's not worth it for me. I always figure I shouldn't do anything that brings the Eye of Sauron anywhere near me. So I'm just not gonna make it. Sean: Oh totally. And, there have always been people who are going to do it, you know, illegally, but it's not worth the hassle. It can be like...I know we've been talking about fermentation on the side of, you know, consumption and food and beverage and all that, but I do know, people who have stills that use them to produce like fuel alcohol, you know, for backpacking and things like that. And that is valid. And you can, you can, you can produce, you know, fuel alcohol very cheaply, if that's the thing that you use for, you know, kind of off grid type stuff that can really be a useful a useful toolkit, but kind of outside of what we're talking about today. Margaret: Yeah, I'll have you on...have you or someone else on at some point for that. Yeah. Okay. So you've made your alcohol, this was all simpler than I thought. So now you have a bucket full of alcohol, and you don't want to just pass out straws. What do you do? Sean: Yeah, passing out straws is an option, but you need to, you know, make sure there are enough people in your in your group to get through five gallons all at once, I guess. No, so you're the two main options available are bottling and kegging. Right? So bottling is usually, you know, when we're talking about it as an alternative to kegging, rather than, you know, bottling from a keg, which is a totally different thing. If we're going to bottle it, we're probably going to bottle conditioned it. So, we're going to add a small amount of sugar back. What's that? Margaret: But why? Sean: Bottle condition? Margaret Yeah. Sean Bottle condition for the oxygen scavenging effects of Brettanomyces yeast. Margaret To make it as safe as possible. because we don't have commercial... Sean And shelf stable as possible. Margaret Right? Okay. If we had like a big commercial thing then there would be a way of bottling it where no air gets in, but because we're doing a DIY some air will get in so that's why we want to bottle condition to clean up our mess? Sean Well, even in commercial systems you are going to have oxygen ingress, but it's going to be significantly less than than what you have at home. Okay. So yeah, that's going to help with that. So we got longer shelf life both for like a quality flavor product and a, you know, safe to consume product. Both of those are extended. That also adds carbonation, which a lot of people really enjoy, you know, having the nice fizzy bubbles. Margaret Oh, it's flat until this point? Sean Yeah, yeah. Totally flat. Because it's only going to pressurize in a sealed environment. It's only going to carbonate in a sealed environment. Margaret No, that makes sense. Sean You got to blow off tube. So all your co2 is, is going away. Margaret Does that mean people don't bottle condition their wine because otherwise you make champagne? Sean You wouldn't want to add sugar to wine that you are bottling unless you are trying to make sparkling wine. But of course it wouldn't be champagne unless it came from Champagne, France. Margaret I'm glad we have the same bullshit cultural reference. 90s...whatever. Sean Oh, man. That one is, like... Margaret I love Wayne's World. Sean ...hilarious too just in their own right. Margaret Okay, so, okay, so, back to our cider. We're bottling it. Oh, but that actually...cider is not normally carbonated. Is DIY Are you kind of stuck? Does bottle conditioning always carbonate it? Sean You can, if you want if you want still cider, just don't add sugar. Margaret How are you bottle conditioning then? Sean It's just not bottle conditioning, it's just bottled. It still has yeast in there, it still has all of that in there because you haven't pasteurized it, right? So, it still has those those health effects. Shelf life might be a little bit lower. I haven't seen any significant studies on comparing, you know, home produced still versus, you know, carbonated, you know, via bottle conditioning insider. But I would like to. Like that would be really...that'd be some really useful data if somebody wants to get on that. But you still are probably going to have a good few years of preservation. And again, the higher the alcohol you get the longer it's going to be shelf stable, right? You have fortified your cider with say brown sugar, right? That's a very common one that people will do. You add brown sugar and maybe some cinnamon or vanilla, right, especially for kind of like a winter drink. You can very easily make a cider that's 11% or 12% alcohol and ferment almost as quickly and that is going to stick around just fine. And it tastes really good. Margaret You know I want this. I don't even drink very much. But yeah, this is making me...I'm on...like, I barely drink anymore, but I'm like, I just want to make this stuff. Sean It is a lot of fun. And I've always really gravitated towards like the kind of like sensory aspects of beverage. Yeah, like, just the, I don't know, I love a head change. Don't get me wrong. Yeah. You know, there's a reason that humans, that we've been covergently evolving with alcohol for as many millennia as we have. But there are flavors that only really come out through, like for fermentation, specifically through lactic acid fermentation, and I'm talking flavors in beverages and food. You can get you get these, you know, different compounds from all different aspects of the process that you just can't get anywhere else. Margaret Okay, but we're, we're coming up towards an hour and I want to get to the point where my cider is in bottles. Sean Where we have drinkable alcohol? Margaret How do I get it? How do I get it into the bottles? So am I like siphoning it like you're stealing alcohol? Like when you're stealing gas? Sean Yeah, you can people do that. But they also make what's called an auto siphon, which is just like a little racking cane kind of arm that you just put the tubing on. And that like, let's it starts the siphon for you. It automatically starts to siphon for you. So you don't get your bacterial mouth on tubing. Margaret Yeah, that makes sense. Sean Yeah, you know, in a survival situation, you know, switch with some vodka and do it and call it good, but in an ideal situation, a sanitized, racking cane is ideal. Even more ideal, I think a lot of people do especially with cider because it doesn't produce nearly as much yeast sediment, just ferment in a bucket that has a little valve or bulkhead on it. Margaret Oh, down at the bottom? Sean Yep. All you got to do is take your bucket, sit it up on your counter, you add in you know a little bit of sugar. It's usually around like four ounces of sugar, you dissolve it in boiling water and then add the sugar solution. Stir it gently. And then you just use that valve to fill the bottles. And then you use a bottle cap or you can either use like a bench capper that like sits on a bench and has like a little lever arm like this. That's a lot more ergonomic. They also have these they call them wing cappers. There's two handles and you just kind of set it on top of the cap and then you know, push down. I have definitely broken bottlenecks with the wing cappers before. Yeah, not broken any with a bench capper. So I would definitely recommend a bench capper. Margaret Or, drink Grolsch. Sean Yeah, drink Grolsch. Yeah. And any kind of you can, you can save those. It's not just Grolsch bottles, but those are probably the most common ones. They have like a little swing cap cage, a little ceramic cap with a rubber grommet. You have some kind of siliconized grommet. Yeah. And that just sits there and then clicks it in place. And yeah, those sometimes you have to replace the little rubber part after every six or eight uses of the bottle. But yeah, that's a hell of a lot better than replacing the whole thing. Okay, once you have bottled, though, you are going to need to leave them alone for two or three weeks because the bottle conditioning needs to occur. So, it's refermentation in the bottle. So in order to get that CO2 built up and those those nice lovely bubbles, you're gonna have to leave that alone. Margaret But if it's cider, we can drink it right away because cider isn't conditioned. Sean Yeah, cider or wine. I like bottle conditioning cider. I like to carbonated cider. But if you're, if you're leaving it still, you know, that's kind of like the English tradition. I think you generally see more like carbonated cider, though. Margaret I'm...yeah, now that I realize I do....Cider does have carbonation. Great. I totally know what I'm saying. Sean Some don't and like a lot of...like, I was relating to like Basque cider. And you know, from like the France and Spain kind of border area you have like this huge range of carbonation. There you have some that are like champagne levels, like over carbonated like, you know, almost burns your nose when you drink it. And you have some that are completely still and then you have some that are, "Oh, yeah, I guess there are bubbles in here. I guess this is technically carbonated." Yeah, pétillant is the industry term. But so there is like a huge range on that. Margaret Okay, so the stuff I need is I need a fermentable, I need yeast. I need a not carboy but a bucket or whatever. I need a water lock...airlock. Sean Airlock or a blow off tube. Yeah. Margaret Yeah, and I need a way...either a spigot or a auto siphon. And I need bottles, bottle caps and a capper. Sean Yep. The other thing that I would say you need is, you need some kind of a sanitizer. If we're going with convenience, the easiest one is like a brewery specific sanitizer Star San or Quat, things like that. They're no-rinse sanitizers. So you don't...They sanitize and they leave a little bit of foam in place. And you don't need to rinse them. They will be broken down by the process of fermentation and they are soluble in alcohol and they are completely food safe. Yeah. So you generally buy these in like a concentrated form, like a 32oz or 64oz bottle with a little like dispenser, you know, thing at the top, and half an ounce of this concentrate will make...one ounce of the concentrate will make five gallons of sanitizing solution. So if you have one of these around... Margaret Jesus, so that's enough for a long time. Sean Yeah, I know, I've replaced my at some point, but I can't remember when the last time it was. Like, you don't go through it very quickly. It's definitely worth investing. You can, again in a pinch, you can use, you know, water diluted with bleach and then just rinse it with like water that's been boiled. Yeah, you can use you can use alcohol, right? You can you can use... Margaret If you have that still that we of course won't have...Once the apocalypse comes and we all make stills. Sean Yeah. Right, then in that situation, and obviously, you can use that to spray it down. You can even put, you know, in our in our current, you know, situation, you can you can put pop off vodka in a fucking Dollar Tree spray bottle and yeah, do it that way. You know, like there are options for that purpose. You know, like, you know, industry specific beverage and brewing no-rinse sanitizers are the easiest. And again, like we were talking about. Margaret Yeah, if you're planning it out. Sean If your first endeavor, if it goes well, right, and everything works easily, you're more likely to keep doing that. So, I definitely recommend using those, if possible, but again, certainly not necessary. Once you you've got that, the only other bit of material that we talked about, and it is optional, is the hydrometer. Margaret Oh, yeah, that's right. Because then you know when it's done. Sean You can also use a refractometer, which is a different piece of technology I mentioned. I meant to mention this earlier, but I didn't. A refractometer is...it almost looks like a little Kaleidoscope that you put up to your eye, but it's got like a like screen and then a piece of plastic that clips on top that lays flat on top of the screen. You put a couple of drops of your liquid on the screen and then put your plastic on there and you look through it. And it shows you on a line what your specific gravity is based on its refractometary index. Margaret Is the reason people homebrew is because they want to feel like mad scientists? And they want alcohol. Sean A lot of people I'm sure. Yeah. Margaret I mean, this is some mad Scientist shit. Now you use the kaleidoscope to find out how much alcohol there is. Sean I feel like yeah, you should have some Jacob's Ladders and Tesla coils behind you as you're doing it. Margaret That's how you sanitize is you make the ozone with it. Anyway. Sean Oh, you just lightening flash the ozone. Yeah, I can't believe I haven't heard about this. Yeah, no. The nice thing about the refractometer is we're talking like half a cc of liquid being used. So it is a really, really efficient way to measure it. It will not measure accurately in the presence of alcohol. There are like equations that can like compensate for this a little bit. Margaret Wait, then what good does it do? Sean It tells you how much is there originally. So if, like for me, I know to what degree like my house culture of yeast and bacteria ferments. It ferments down to like .002 or even just 1.0. The same lack of sugar in solution as water, basically. Right? So if I know that, I don't need to measure it at the end if it always winds up at the same place. Right? If I was selling it, I would need to, but if it's just for personal consumption, and I always know where it's finishing, I just need to know where it's starting and I know what the alcohol is. Margaret Okay. But then you can't tell if it's done except for the fact that you've done this enough that you're like the bubbles have stopped. It's been a week. I'm used to this. It's done. Or whatever. Sean Yeah, yeah. So, for Starting off, I definitely recommend the hydrometer. It's just more effective. And if you're doing all of your fermentation in a bucket anyway, it's real nice because you can, you can just put it in, you don't have to pull some out, put it in a sample, pour it, you know, put it in a tall cylinder and then toss that, you know, eight ounces of beverage down the drain or whatever. Margaret Yeah. Well, I think that's it. I think that we're out of time and we didn't even get to the food stuff. So, I'm gonna have to have you back on if that's alright some time. Sean Yeah, that's absolutely fine by me. I've enjoyed myself thoroughly. Margaret Fuck yeah. Is there anything that you want to plug? Like, for example, you have a book that people can buy about how to do some of this stuff? Maybe if more than one? I don't know. Like, you wanna? Yeah. Sean So "The Self-sufficient Solera" is the name of the book. I just did it is a Kindle single on Amazon. So you can you can get it there. If you don't, if you don't want to go through there, my website Seanvansickel.com. And yeah, there's contact info there too. You know, if anybody has any questions about any of this stuff, I love to share that and all of my writing is collected there. So, I've published an article on like, composting spent grains and like, you know, reducing waste from home brewing. I published that with Zymurgy Magazine recently. And, you know, that's all on there and original fiction and all that good stuff, too. Margaret Awesome. All right. Well, thank you so much. And I look forward to talking to you more about this soon. Sean Sounds good. Have a good one. Margaret Thank you so much for listening. If you enjoyed that episode then go get drunk. I don't know, maybe don't go get drunk. If you don't drink, we will be talking about fermentation that doesn't have to do with alcohol at some point in the future. And tell people about the show. We're weekly now. And you can be like, "Holy shit, this shows weekly," and people be like, "I've never heard what you're talking about." And you can be like, "I can't believe you've never heard of Live Like the World is Dying, what the fuck is wrong with you?" Or, instead of gatekeeping, you could just tell them that they can find it wherever they listen to podcasts. And if they're like, "I don't listen to podcasts," you can be like, "That's fair. Everyone gets information in different ways." I mean, you can be like, "No, you should absolutely listen podcasts. It's the only reasonable thing to do." You can also support us by supporting us on Patreon. Our Patreon is patreon.com/strangersinatangledwilderness. Strangers in a Tangled Wilderness is an anarchist media collective that puts out, you'll be shocked to know this, it puts out podcasts like this one, and Anarcho Geek Power Hour and Strangers in a Tangled Wilderness. And we also put out zines and we put out books, including my most recent book "Escape from Incel Island." So you should support us if you want. It allows us to pay for transcriptions and audio editing and makes all of this possible. And in particular, I would like to thank top of all--I can't say Hoss the Dog is the best dog because Rintrah's the best dog. I'm sorry Hoss the Dog. I know every dog is the best dog to their individual people that they hang out with. But Rintrah is the best dog. But close runner up, just like close runner up on also Anderson, but close runner up is Hoss the Dog. And I'd also like to thank the following people who are presumably humans. Michiahah, Chris, Sam, Kirk, Eleanor, Jenipher, Staro, Cat J., Chelsea, Dana, David, Nicole, Mikki, Paige, SJ, Shawn, Hunter, theo, Boise Mutual Aid, Milica, paparouna, Aly, Paige, Janice, Oxalis, and Jans. Y'all make it possible. As for everyone else, y'all are also great because we're all going to try and get through this really, really nasty shit together. And we're doing it. We're so here. We will continue to be here. That's the plan. All right. Oh, goodbye. Find out more at https://live-like-the-world-is-dying.pinecast.co
IT'S THE SEASON ONE FINALE OF THE X-FILES AND THE MSR FILES! We can't believe it either, you have been listening to us ramble on for a whole season! In this episode we break down the season one finale, Erlenmeyer Flask. We're discussing sugar daddies, monkey pee, how stealth Scully is, that SKINNER line and much more. Thank you to everyone who got involved over the first season of our podcast, we can't thank our listeners enough. Stay tuned to our social media and remember to follow us on your favourite podcasting platform for news on season two. Until then, we leave you with this break down of Erlenmeyer Flask. Thank you to everyone who got involved in this week's episode. If you'd like to feature in our next episode then tweet us @TheMSRFilesPod or send your emails to TheMSRFilesPodcast@GMail.com where you can also send in your own paranormal stories to feature in our next Do You Think I'm Spooky? Segment. Also, don't forget to check us out on Instagram and TikTok @TheMSRFilesPodcast Discord: https://discord.gg/GYChzt5f --- Send in a voice message: https://podcasters.spotify.com/pod/show/themsrfilespodcast/message
The final episode of the first season! We get a load of Deep Throat...does that sound bad? Mulder and Scully get some revelations here, but not without incurring the wrath of the Syndicate. What an episode and cliffhanger.
In the 100 years since its founding in 1922, the American Society for Clinical Pathology has guided the application and evolution of pathology and laboratory medicine. But how much do you know about the history of ASCP? On this episode of Inside the Lab recorded live at the ASCP Annual Meeting in Chicago, our hosts, Ms. Kelly Swails and Dr. Lotte Mulder, are joined by Team Total Kuality, Dr. Kamran Mirza, MD, PhD, Associate Professor of Pathology at Loyola Medicine, and Dr. Theresa Tellier-Castellone, EdD, MPH, MLS(ASCP)CM, Program Director for the School of Medical Technology at Our Lady of Fatima and Rhode Island Hospital; Team Buffy Coat, Dr. Kim Sanford, MD, MASCP, MT(ASCP), Past President of ASCP, and Dr. Will Finn, MD, MASCP, Medical Director at Warde Medical Lab and Past President of ASCP; and Team Diplococcus, Ms. Christy Nickel, MHA, MLS(ASCP)CM, CPHQ, ASCP CMLA Chair and Director of the Clinical Laboratory at Bryan Health, and Ms. Jeannie Guglielmo, MS, MAT, MLS(ASCP)CM, Chair of the Clinical Laboratory Science Program at Stony Brook University, for an enthusiastic game of ASCP Trivia. Our teams answer questions about the ethical issues that concerned ASCP in its early years and the goals of the organization that have remained consistent since its founding in 1922. They buzz in to share their knowledge of how we made history by electing Dr. Emma Sadler Moss as President in 1955. Listen in as the teams compete for bragging rights (and a glow-in-the-dark Erlenmeyer flask). Topics Covered · Dr. Emma Sadler Moss' roles at Charity Hospital in New Orleans and with ASCP in the 1950s· The ethical issues around the practice of pathology that concerned ASCP in its early years· Other professional organizations founded at ASCP meetings· Why ASCP changed its name to the American Society for Clinical Pathology in 2002· How ASCP's Center for Global Health is responding to disasters and expanding laboratory services all over the world· What goals ASCP established when the organization was founded in 1922 (and how those goals have remained consistent in the years since)· How ASCP made history by electing the first female president of a medical organization in 1955 Connect with ASCPASCPASCP on FacebookASCP on InstagramASCP on Twitter Connect with Team Total KualityDr. Mirza on TwitterDr. Tellier-Castellone on TwitterConnect with Team Buffy CoatDr. Sanford on TwitterDr. Finn on Twitter Connect with Team DiplococcusMs. Nickel on LinkedInMs. Guglielmo on LinkedInConnect with Ms. Swails & Dr. MulderMs. Swails on TwitterDr. Mulder on Twitter Resources ASCP Annual MeetingInside the Lab in the ASCP Store
Welcome to the very first episode of The X-Files Chat Room Podcast.Jess and Dini travel back to May of 1994 and recap the Season 1 Finale, The Erlenmeyer Flask! What was popular at the time? Did we know each other? Who won the episode? Have a listen and find out!Do you have any X-Files related theories, key points or podcast feedback? Please email us at TheXFilesChatRoomPodcast@gmail.com We'd love to hear from you.You can find us on Twitter @TXFChatRoomPod
Já ouviu falar na vidraria Erlenmeyer?Você sabia que por trás dessa vidraria há um grande cientista?Sim, vamos falar do pai do Erlenmeyer, o Emil Erlenmeyer, que também é pai de várias outras descobertas na área de química e também foi pai de um outro cientista.Venha conhecer mais sobre esse cientista e suas descobertas!Escuta a Ciência!Siga o Escuta a Ciência! no Twitter e no Instagram @escutaacienciaSiga o Julio no Twitter @jasonptoddSiga a Letícia no Twitter @LeSarturiP Se você quer participar do Escuta a Ciência! mande seu áudio dizendo: Escuta a Ciência! para o e-mail escutaaciencia@gmail.com#PraCegoVerNa capa do episódio 90, ao centro, há uma imagem de um Erlenmeyer e no interior dele há uma foto com o rosto de Emil Erlenmeyer. Ao fundo há um padrão em espiral com as cores rosa, azul e branco. No canto superior esquerdo, há a inscrição com o nome do episódio: ERLENMEYER. No canto inferior esquerdo, há o número do episódio 90. No canto inferior direito, há a logo do podcast.
A lenda nos diz que os cavaleiros sempre aparecem quando o mal tenta se apoderar do mundo. Numa era longínqua um grupo de arrombados surgiu para defender a podosfera. Hoje um grupo de cavaleiros com mesmo poder e idêntica coragem chegou a Terra. O Cavaleiro da Constelação de Salsicha @chrononurgabjj se une ao Cavaleiro de Coyote @bgvalentini e ao Cavaleiro de Erlenmeyer @eraldoluiz para falar do desenho japonês da Manchete (anime é coisa de jovem e jovem tá errado) Os Cavaleiros do Zodíaco. Um episódio repleto de nostalgia, rinha de crianças e comparativos entre o desenho e o gibi (mangá é coisa de jovem e jovem tá errado). Arte da thumb pelo cavaleiro de 6B @trigestigro Edição do cavaleiro de Gota Mágica São Paulo @marques_editor Apoie em: www.apoia.se/doisnalona Os cavaleiros de Plata que apoiam esse episódio: Adriano Belaguarda de Aquino, Diego Lourenço Orlandi de Melo, Eraldo Luiz Lehmann, Guilherme Martins Alves, Rogério Oliveira #cdz #saintseya #pegasusfantasy #anime #mangá #cavaleirosdozodiaco #manchete
Reunited with special returning guest Britt Clark. We chat about all things relating to Christmas and the Holiday Season.Britt's Instagram: brittscottclarkBritt and Vic's Podcast: shitthatscaresusPersonal thanks to Stephie Gray at Erlenmeyer for Designing the Podcast Logo.
Reunited with special returning guests, Ally Burnham, Lachlan Crosweller, and Kirsty Mckenzie. We chat about all things relating to Christmas and the Holiday Season.InstagramsAlly Burnham: alexandria_burnhamLachlan Crosweller: tonybonesandtheghoulpatrolKirsty Mckenzie: kirsty_mckenzie_Personal thanks to both Jonathan Mortlock for helping record this episode and Stephie Gray at Erlenmeyer for Designing the Podcast Logo.
Scaling Up Nation, I'm pleased to introduce you to someone that I've learned a great deal from over the past nine years of our friendship. He retired after working 35 years in the water treatment industry; most recently he served as Regional Manager at US Water Services and he is the Former owner of ChemTechnologies/Solen Inc. If you haven't guessed his name yet, it is the one and only Marty Stephens. I got to know Marty when we served on the AWT Board together. He was one of the directors who didn't say a lot, but whenever he did, it was so profound that the room always went silent. Marty served two terms AWT Board of Directors and in that season, Marty took the time to pour back into this wonderful industry and I am personally and professionally better for it. Marty went to college to become a physician but changed his career direction and became a successful water treatment professional. In today's episode, he shares his career journey and gives some fantastic career advice while entertaining us with his infamous Southern euphemisms. I know you are going to enjoy today's episode. Bottom line: If you are considering joining the water treatment industry, Marty's career journey is something you've got to hear. Your roadside friend as you drive from client to client, -Trace Timestamps: Introducing former AWT board member, Marty Stephens [3:50] Getting involved with the AWT and Marty's water treater journey [8:30] Marty's advice on how to have successful relationships with your customers [15:30] The first day on the job, AKA learning from a shattered Erlenmeyer flask [21:17] From technician to the owner [24:33] Selling your water treatment company [33:10] Advice for those starting in the industry [41:30] Lightning round questions [43:33] James' Challenge: “When using the EDTA titration method for total hardness testing, add a couple of drops of titrant in prior to the indicator to eliminate other metal interference (but take into account those drops in total drop count or usage).” [50:24] Quotes: “I was taught that we all have a responsibility to give back.” - Marty Stephens “You get out of something what you put into it.” - Marty Stephens “Our focus should always be on the customer.” - Marty Stephens “You are always selling, even on a service call.” - Marty Stephens “You tend to learn more in life from the mistakes you've made, in your career and life.” - Marty Stephens “It's a fatal mistake to prioritize profit over the customer experience.” - Marty Stephens “Business should never trump a friendship.” - Marty Stephens “Run your business like you are going to sell it tomorrow, just like your truck.” - Marty Stephens “When two companies come together there is a lot of change. And you need to be a good broker of change in order for that to be a smooth transition.” - Marty Stephens “In every decision you make, think: how does this affect the customer and how will it benefit them?” - Marty Stephens “Life is better and easier when you have fun.” - Marty Stephens “Never sacrifice character. Be true to yourself.” - Marty Stephens “We have the best job in the world!” - Trace Blackmore “When you get down to it, life is about relationships.” - Trace Blackmore “A company is about people.” - Trace Blackmore Get in touch with Marty Stephens: usws.marty.stephens@gmail.com Links Mentioned: Rocketbook The Rising Tide Mastermind Submit a Show Idea AWT (Association of Water Technologies) Events: The Hang Networking Event- @6pm on August 12 The Waster Expo live in Miami August 24-26 ASHE 2021 Annual Conference Nashville (August 8- 11) and Virtually (September 15-17) AWT Annual Convention on September 22-September 25 Books Mentioned: A Time To Kill - by John Grisham Good To Great - by Jim Collins Mississippi Blood - by Greg Iles
A man infused with alien material eludes police officers in Maryland, and disappears after jumping in the river. Deep Throat guides Mulder and Scully through a new realm of information, while Scully discovers proof of alien existence she never dreamed existed. E-mail: Manvfilm@gmail.com Graham www.youtube.com/c/manvfilm Twitter: @Grahamdoh Bryan www.youtube.com/user/TJMACKEY2 Twitter: @BryanLomax
01:55 - Corey’s Superpower: Empathy * Finding Voice: You Are Not a Statistic * What does it mean to support Black lives? * Authentic Self * Having Conversations Around Allyship * Owning Vulnerability 09:06 - Having People Hear Your Stories * “How are you doing?” * “Me Too” Movement (https://en.wikipedia.org/wiki/Me_Too_movement) – learned something about self and blind spots in the process and the feedback was helpful 13:01 - Allyship Best Practices * Growth Mindset * Trusted Sidekicks; Augmenting Journies * Invisible Knapsack: How to recognize your white privilege — and use it to fight inequality (https://www.ted.com/talks/peggy_mcintosh_how_to_recognize_your_white_privilege_and_use_it_to_fight_inequality/transcript?language=en) (Peggy McIntosh) 19:04 - Developing Empathy * Watch Hamilton! When it comes to leadership, Aaron Burr was right — “Talk less, smile more” (https://medium.com/@mkvolm/when-it-comes-to-leadership-aaron-burr-was-right-talk-less-smile-more-bf1e18dbac7a) (Being Able to Hear vs Being Able to Listen) * Deep Canvassing – How to talk someone out of bigotry: These scientists keep proving that reducing prejudice is possible. It’s just not easy. (https://www.vox.com/2020/1/29/21065620/broockman-kalla-deep-canvassing) * Google Assistant Research; Inclusive Design * Empathy Mapping (From UX Design) – Building For Everyone: Expand Your Market With Design Practices From Google's Product Inclusion Team (https://www.amazon.com/Building-Everyone-Practices-Googles-Inclusion/dp/1119646227) * Empathy Can Combat Mis/Disinformation * Fearing What We Don’t Understand: Nas - Hate Me Now ft. Puff Daddy (https://www.youtube.com/watch?v=dKSJN3WWR3E) (song) | Lyrics (https://www.google.com/search?q=nas+you+can+hate+me+now&oq=nas+you+can+hate+me+now&aqs=chrome..69i57j46j0l3j0i22i30.4277j0j7&sourceid=chrome&ie=UTF-8#wptab=s:H4sIAAAAAAAAAONgVuLRT9c3LDYwLalINit6xOjJLfDyxz1hKYdJa05eY7Ti4grOyC93zSvJLKkU0uFig7KUuASkUDRqMEjxcaGI8Oxi0ktJTUsszSmJL0lMsspOttLPLS3OTNYvSk3OL0rJzEuPT84pLS5JLbLKqSzKTC5exCqUkViSqpCbqpCXX64AEQQAMkDXN6IAAAA) * Active Processing (psychology) (https://study.com/academy/answer/what-is-active-processing-in-cognitive-psychology.html) 36:03 - Using Tech + Policy For Good * Educating & Empowering People Online * Company and Community Values * Pipeline Investment and Early Exposure * Diversifying the Tech Policy Space / Manifestos? * Algorithmic Justice League (https://www.ajl.org/) * Virility * Clubhouse Is Worth $1 Billion Off the Backs of Black Folks. Now What? (https://verysmartbrothas.theroot.com/clubhouse-is-worth-1-billion-off-the-backs-of-black-fo-1846190868) Reflections: Arty: Centering around empowerment + asking, “How ARE you?” with the intention of listening. Chanté: We can’t outsource empathy. Corey: How the model of technology has shifted away from interest-based to follower-based and influencing. This episode was brought to you by @therubyrep (https://twitter.com/therubyrep) of DevReps, LLC (http://www.devreps.com/). To pledge your support and to join our awesome Slack community, visit patreon.com/greaterthancode (https://www.patreon.com/greaterthancode) To make a one-time donation so that we can continue to bring you more content and transcripts like this, please do so at paypal.me/devreps (https://www.paypal.me/devreps). You will also get an invitation to our Slack community this way as well. Transcript: ARTY: Hi, everyone. Welcome to Episode 230 of Greater Than Code. I am Artemis Starr and I'm here with my fabulous co-host, Chanté Thurmond. CHANTÉ: Hey, everyone and I had the great pleasure of introducing our guest of honor today, Corey Ponder. Welcome, Corey. COREY: Thank you. Thank you. Glad to be here. CHANTÉ: We're so glad to have you. If you don't mind, I'd love to read your bio so everyone knows who you are. COREY: Sounds great. CHANTÉ: Corey has over 10 years of work experience, he has had several roles across two industries and has also served in community organizations and nonprofits. At the core of each of these experiences is a passionate commitment to building community and developing people and programs. Corey most recently worked at Google serving as a senior policy advisor focused on privacy, advising product teams on best practices and approaches to inspire user trust. He also owns and manages his own business, em|PACT Strategies, a consulting firm that helps organizations build inclusive communities by prioritizing empathy as a skillset. Corey serves on boards of InnovatorsBox, a firm focused on creativity, and Youth Speaks, a nonprofit focused on youth arts and education. Great background. Corey, did we forget anything else? COREY: Well, I have to just because I am a lifetime SEC, Southeastern Conference, person, that I have to shout out Vanderbilt University, where I went for undergrad and then also, because I'm in California, I have to shout out University of California, Berkeley, where I went for my Master's in public policy. So those two things I would add. CHANTÉ: Those are great institutions for education. So good. Let's start off with the first question that we give everyone and that is: what is your superpower and how did you acquire it? COREY: Yes. I love this question. It gives me a chance to really nerd out. So I would say the first thing that comes up for me is empathy. When I think about empathy, I think about how superheroes, oftentimes exhibit qualities around being empathetic that we might look at as healing abilities, or the ability to regenerate themselves, or regenerate others, the stamina, or the fortitude, last, or survive in a space where there's a lot of things attacking them mentally and emotionally and able to persevere in spite of all of that. So I would say empathy is definitely the superpower that I have. I think when I step into spaces, I'm always thinking about what can I do to make other people feel more welcome, or feel more authentically themselves, which I feel like is the healing part. I feel like the regeneration piece is often me putting myself into positions where I don't like conflict, or seek it out, but I definitely feel like I put myself into spaces where I'm like, I want to support you and it might come at some risk to me, but I think I can bounce back from this. And then the stamina piece. I mean, none of this work, showing up for others even is not just a one-time thing and so, the consistency piece, I think, is something that I've really over time become more comfortable with just knowing that things might be protracted. People might need you for long periods of time and I'm here for it. CHANTÉ: So you said a few things here that really, I think, demonstrate the skillset for somebody who is in the diversity, equity, and inclusion space and I will bet that you probably didn't see that 10 years ago, or whenever you started down this journey. So if you wouldn't mind, I'd love to know how you got to this space now and I'll also add in, before you answer that question, that a lot of folks, BIPOC folks like us, we know what it's like to be othered. We know what it's like to be excluded. So I know for myself, I'm in the DEI space, but I'm just really curious. I did peek at your background, but just for folks who haven't or who don't have those quick fingers right now, they just want to hear your background, walk us through how you got here. COREY: Yeah, absolutely. So there are two inflection points. The first is I am a Black man so there are moments that I think about as a part of my growth as a Black boy and feeling like I had to grow up very fast to be taken seriously in whatever space that I was interested in to see the world from a perspective of hey, you really have to make sure that you're showing up and representing the person that you want to be because people will quickly ascribe something to you. This was a conversation that was permeating all around me so that when I got to college, there was an inflection point. The first one where I remember I was like, “I want to be a biologist and I might also go to medical school.” When I took lab for the first time, it was a moment where I realized like, oh man, despite all of the things that I have done, all of the things that are within my control, I studied hard. I was getting great grades. I was just woefully unprepared for that space of even just being in a lab and doing a titration. I was like, “What the heck is a titration? What is an Erlenmeyer flask?” I realized that in a lot of ways it was because I didn't have access to the resources, or the conversations, or nobody had even told me that I could do those things. I wasn't seen as somebody that could do those things and so it's like, I didn't know what I didn't know and I think that I really started doubting in many ways from that moment who I could be, what I felt like I needed to thrive in the spaces, what I felt like I was capable of in these spaces. It took me throughout college—great relationships and friendships, but also investment and resources around me to really find that voice that said, “Hey, actually, here's your story,” You're not this other narrative, this person that can't do it and you're not a statistic in a sense of a Black man that is x as opposed to a successful Black man. That was the first inflection point for me. Then I think the second was just having been at this point, maybe like 6, or 7 years working. I was at a moment at Facebook actually, where there was an increased conversation around what does it mean to support Black lives? Why are people talking about Black Lives Matter? In particular, during 2015, 2016, I forget specifically when, but Philando Castile and Alton Sterling were two Black men who were killed by police officers in different instances, in different cities, in different places, but within the same week. It was one of the first times that from a technology perspective, we were discussing this in an international way because it had been captured on Facebook Live. So there was this conversation around who are we as a part of this broader conversation? It was the second inflection point because it reminded me that was man, I am a Black man so even as I've done all of these things, I've been in careers, I've had these jobs and these opportunities where I've done things that I can be proud of, I'm still walking into this space the next day, after hearing about these instances and really feeling like I'm carrying something that I don't know how to speak to. I don't know how – I've never really talked to anybody about how it impacts the way that I am showing up in this space. So from there, I just made the commitment where I said, “I'm going to start trying to be more authentically myself. I'm going to start talking about all the parts of me that make me who I am.” I didn't have a plan for it; I just knew that I wanted to have those conversations. The interesting thing was I started having those conversations and people naturally, after I would talk to people, would say, “Well, what's next? What can I do to support you?” It really just made me think about the broader conversation around allyship. There's a broader conversation around what does it actually mean to show up for somebody and then I realized retroactively that there have been many examples, not only in my life, that people who have shown up for me that now I can pinpoint and look at as case studies, as data points, but also that I have naturally gravitated to doing that because of what I said earlier about the superpower of empathy. It has been something that I had always valued, even if I didn't know what it was, or what I was doing, or what it meant, but it was really important for me to see other people's stories because I knew how important it was for people to see mine. So those two inflection points really shaped how I viewed diversity, equity, and inclusion in my role, in the broader conversation. One, my own vulnerability with myself, but also two, how valuable it is to have people hear your story and validate who you are and your experience and how it's a part of a whole and how they see you. CHANTÉ: Yeah. ARTY: With stories like you mentioned being able to have this experience where you really understood what it meant to show up for someone. COREY: Yeah, absolutely. I'll give two stories. One was actually when someone showed up for me and I remember it was my boss actually shortly after the conversations, or at least what I mentioned earlier about Philando Castile and Alton Sterling. I just was having a really rough, it was a rough day. I mean, I was trying to show up business as usual was very much like, well, I have a job, I have meetings I have to go, and my boss asked me, “How are you doing?” That's a question you hear maybe a hundred times a day and it's also a question that feels like a rhetorical. I mean, you're supposed to say, “Good,” and keep it moving. I said that, but she really stopped me, told me like, “Hey, I'm asking because I really want to know and I have time. How are you doing?” I think just in that simple moment of making the space, creating an avenue for me to actually express a real truth, it just made me feel like wow, you didn't have to listen to my story. You didn't have to consider that I was something more than this a meeting I had to go to, or that I was more than this deliverable, or this project that I was working on. And you did. That meeting was, I, even years later, still to think about it because it was just like, wow, that meeting didn't have to happen that way. But I felt like this wasn't just my burden to bear after that question, or that conversation. The question that she asked and the conversation that followed. I think for me, showing up for others actually has been in this work—working through impact strategies and thinking through how do you actually show up as an ally. I've had a number of experiences. But in particular, there was one right around the decree, I would say the resurfacing of the Me Too movement and that conversation around sexual harassment in the workplace. There was an event, or a town hall, or an opportunity where I had a chance to really show up. I initially—and this is also a part of the failures piece—showed up to that very equally with the best of intentions and said, “Hey, what can I do to move this conversation forward?” Along the way, I remember realizing that oh man, in all of my eagerness to show up to this, I actually have silenced, or not included the voices that were probably most important to actually have this conversation. Women in particular, but also just thinking about in general, people who are survivors, or have been a victim of assault. So it was one of those moments where I took on feedback from people, some of my coworkers, colleagues, friends, I figured out a way to revamp the event, postponed the event so that I could do it the right way. And then I remember in the aftermath of that, seeing I learned something through that process about myself and also, the feedback that I received about the event afterwards was like, all right, this was a conversation where it really prompted people to think about a story that they haven’t thought about before—people who showed up to the event. Because I was helping organize it, showed up, and got something else out of it because I wasn't the only voice in the room. It was another moment where it was like, wow, this isn't necessarily my story, but I leaned in a little bit, or leaned in a lot in the beginning, learned a lot in the process about myself and even where my blind spots were within that entire process of learning in some ways helped tell a story that other people realized like, oh, wow, thanks for helping me see this narrative. CHANTÉ: That is so helpful. I feel like the times where I've had to show up as an ally and lean in to something that I didn't necessarily understand, really helped me to better articulate the needs I had as a Black identified woman, or as a Latino woman to say, “Hey, friend or colleague, you want to show up and help me. This is how you can help me,” Because I've learned from my own ouch moments like, oops, I shouldn't have done that and thankfully, somebody was gracious enough to share feedback in that moment, but many times, they're not. Do you have any best practices in terms of folks who want to show up, especially right now in this year, as an ally, they're very well-intentioned, well-meaning people, but they don't necessarily have somebody like an insider to give them the lay of the land, or to tell them where the real pain points are? COREY: Yeah, absolutely. Two things. The first thing is that to your point about the feedback, I think feedback is so critical and also, we have to recognize that for many communities, like you said, we're in the intersect. We are at the intersection of a lot of identities. I recognize that even though I am underrepresented as a Black person in many spaces, I also am in a privileged position because I'm a man. So I'm having to constantly examine those different nuances and intersections of my identity. Yet that also helps me understand that there's a lot of emotional labor in just showing up to be Black every day so, then sometimes, I might not have the energy, or might not have the capacity to give that feedback to somebody who was looking to be on their journey as an ally. The first thing that I would say is showing up for others is really, there's got to be a hunger, or a desire to actually grow and change. This idea of a growth mindset and it has to be separate from passively taking on the information, or the stories of others. I think once you have that, really having said, “I want to do this and I am motivated to do it.” Then I think the second thing is to go back to the superpower question from earlier, is I like to think about showing up for others as a trusted sidekick. So this model of thinking about you're not showing up to save the day, because that's also a lot of labor. Expecting to be the person to in the movie on a high note and be the person that walks down the aisle to get an award, or reward is not really the goal. But what it really is about is really understanding the stories of the people that you're playing in the same universe with and then figuring out what ways you can augment their journey. I think about three things that are a part of that, which is really those everyday moments. When I've had conversations through my work, oftentimes people are like, “Black lives matter. We need to March,” or “Gender equity. We need to dismantle capitalism.” It’s like, that is probably true and there are scholars out there that are speaking more deeply than I can ever speak to on that, but what about those moments that are outside of that? So you might say that Black lives matter,” and you might have the t-shirt, or you might step up in a forum and say, “Hey, I'm declaring that I believe in this cause,” but are you then actually including your coworker who was Black in the team lunches that happen every day that y'all just get together organically, but somehow that person is never on the organic chain? Or if you're thinking about gender equity and pay discrimination, that is a big thing, but also, are you actually making space and not taking up the room when you're in a meeting everyday being the person that has to get the last word, or are you making sure that everybody's opinions are on the table, including your women colleagues, or female colleagues are heard in the room? I think these are the everyday moments where we can show up as an ally. I think the second piece is thinking about these things that we have to confront about ourselves. It might be ugly or scary, but are necessary. We all have biases. We all are a product of certain privileges because we have identities that confer some amount of power to us and some type of favoritism to us. So if we're thinking about that, we have to really examine that how those show up and affect us. Peggy McIntosh wrote Unpacking the Invisible Knapsack, where she did a lot of research in this space, where the idea is that we carry this around and even if we don't acknowledge it, it's still there. This idea of it might be invisible to us, but you can imagine walking into a room with a big knapsack on not realizing that every time you turn left or right, you're hitting somebody with your privilege. So I think it's important to acknowledge that we have that backpack on whether we realize it, or not and it's affecting people whether we accept it, or not. And then the third thing is taking that next step of we have the positionality. So if you're talking about supporting from your identity, or from your perspective, you have some ability to influence change. Again, even if it's at a micro level. Because I'm a man, I have some privilege in the communities and spaces that I hold. Because of I’m a man, people are going to see me a certain way so then what I talk about what I represent, what I say, what I'm willing to advocate for is going to hold a different weight, whether that's right or wrong, it's going to hold a different weight than if a woman were to ask, or advocate for the same thing. So then what can I do to use that privilege in support of what that community might actually be asking for, or want? That might take a little discomfort on my part, but I guarantee it is way less uncomfortable than underrepresented groups having to advocate for their right to be seen, or heard, or validated in spaces. So those would be three things, I think you could do in that journey. CHANTÉ: Those are awesome things. The one that really resonates for me, too is just the empathy part because I feel like that is a core skill that we're going to need for the future of work. Oftentimes, when I say that people ask me, “Well, how do I develop empathy?” I have my own answer there, but I'd love to hear yours. How do you think people can get better at working on that empathy muscle and if you have anything that's worked for you personally, or that you recommend more professionally that you've seen in the workplace? That'd be helpful. COREY: Yeah, absolutely. Two things. The first thing that came up for me is Hamilton. I feel like everybody has seen it now. If you haven't seen it, spoiler alert, there's a theme that goes throughout Hamilton where Ehrenberg says, “Talk less, listen more.” There's this idea that I feel like with empathy, we often think of it as just like, ”I have to be in touch with my feelings,” but actually what I think it is, is actually a skill, a tangible skill of can I actually listen to someone and I think there's a difference between being able to hear and being able to listen. So I think the first thing that I have done is like, how can I actually actively listen more effectively to the people around me? There's actually this research, I think 2014, 2015, it was focused on can we use empathy? Like, actually measure the effect of empathy on reducing, in this case, anti-trans gender opinions? I think the research was called “Durably reducing transphobia,” but essentially, what they did was it was an exercise around active listening. They used the political tool called deep canvassing to essentially equip these researchers to go into a home where people expressed, or had been exposed to anti-transgender views and they literally just listened to them. They processed actively with this person about why they believe what they believe and then through that process, they didn't actually rebut with facts, or say, “But actually, that's not true,” or “Did you know that that's actually not true?” What actually happened was people realized through their own act of processing that you know what, this is not actually about transgender. It's actually about safety. I can relate now. I can empathize because now that I've come full circle and have been able to tell my story about why I'm processed out loud, I realized that I do have something in common with the transgender community. They want to feel safe. This law makes them feel unsafe. I want to feel safe in bathrooms, but those two things don't have to compete with each other. We're all people that want to be safe. That that research for me really sticks out whenever I think of active listening. I think the second thing is I've talked a couple of times about storytelling; there's a part of this for me, that really is seeing people as these amazing figures in a story you just haven't read yet. I think when I practice empathy, it often is just me really taking an interest more deeply in the why somebody does what they do as opposed to what they are doing. This hearkens back to Simon Sinek, who was a leadership consultant, or coach, but he had that phrase in a TED Talk where he said, “People don't buy what you do, they buy why you do it.” I think for me, that boils down to the core, how I think about if you want to cultivate empathy as a muscle, or a skill, it's really asking that question, “Why did they do that?” An actual tool that I often use in my work is something called empathy mapping, which is often used in UX design actually, in tech, to really think about human centered approaches to product design. But it lays out all of these ways about how do you think they would feel? How do you think they would see this? How do you think they would hear, or receive this message? And then it really gets you to ask this question about why would they react this way to what you're about to present, or why would they react to these set of circumstances in a certain way? CHANTÉ: One of the things that you're talking about here is the empathy mapping. I actually do this course, or this workshop with some collaborators around designing for inclusion and that is something that we really focus on. Have you seen that in practice well somewhere that you could illustrate, or show? I guess, we could provide an example, or a case study so folks know what you're talking about. COREY: Yeah. One of the things that this makes me think of is Google Assistant space, which is also a space that I spent some time in. But within the Google's Trust and Safety team, there was a focus on thinking about digital assistants and whether they had an inclusive voice when it came to gender, because there is a lot of research now that exists about voices and people perceive assistants to be female, but because of the voices. Companies are really doing a lot of that work now to think through what the implications are around that. But at the time, I remember in this work very early on, what I thought was interesting about this was just the steps that the Trust and Safety team went through to actually figure out if there was an issue here because you design a product, the product is meant to respond to queries. But soon, what they started finding was that maybe some of the queries that the digital assistant was getting were actually maybe more vulgar, or maybe more derogatory. So how does that break down? Does that break down like, is it just objectively that's how people talk to digital assistants? Well, no, and actually doing work and trying to reduce those offensive, or shocking, or risky experiences, what they found was that maybe this is actually offensive, or derogatory on the Google Assistant voices that present, or sound feminine. So now that we have done this research, how can we actually address that in the broader product? I think the Google Assistant then did things to try to make the voices more gender neutral, to provide more options so that there were a range of voices and then also, not necessarily default to the feminine voice, or not even call them feminine. I think they started calling them like Voice 1, Voice 2. So I think that that's one example of that I know, that I am aware of where when you're thinking about inclusion as it could be an objective truth that you're here to provide an answer to a problem. But often, that problem that you're solving might actually have many other subproblems within it. But the idea of inclusive design is important. It's an important lens for everybody to have honestly, on the product, because there are a range of things that might be happening that we're just not aware of. But certainly, the power of doing extensive UX research, or a deep dive on some of those things, I think is what helps augment and move us away from those types of snafus happening in our technologies. CHANTÉ: That was a beautiful example. Thank you. That sounds like a really cool project that you got to be a part of. Was there anything else that you learned from being on that project team that you can share? COREY: Yeah. Well, I should say, first off, this happened before I came into the team, but I think it was one of the things that I found very powerful about the team itself, doing the work and also, where they were centering people. I think that was one of the reasons why I've also been very interested in policy within tech, because it very much it's about centering and advocating for best practices for people and defining what users actually are. But I think for me, the lesson that I took from that just was again, that we all really have to be our advocates for this type of work and this type of change in the products and also, that a lot of this is sometimes not as complicated as we make it out to be. I think that it's really about priorities and what we value. What I appreciated about this team was just this idea of wow, you actually value not just the objective user, but the user in a sense of what context would they use this and how would this impact this community that we're trying to build this ecosystem? ARTY: So there's something you said earlier that really struck me when you were talking about this example with empathizing for these people that had been exposed to anti-transgender ideas and sitting down and listening. One thing that strikes me about that is just that as opposed to these people being a certain way, you framed things as these people were exposed to a certain kind of content that then they had this fear that came up in resonant to something that they were exposed to. I see those sorts of dynamics in other contexts. Would you mind elaborating a little more on that thought? COREY: Yeah. I definitely think that we are in – not that 2020, or certainly, the last 4 years since 2016 with President Trump, I don't think that that is unique. I think that it feels exacerbated because on top of that technology has been a lens through which we've seen almost an exponential growth in access to information. It may have outpaced the way in which we also keep up with the ways in which you are skeptically dissecting this information and analyzing it for truth and veracity. So I think that there's been a confluence of forces that have made it so that things like misinformation and disinformation are permeating and now, it is easily accessible. One of the things that I think about a lot in this space, as it relates to diversity, equity, and inclusion and why I think empathy is so important is that I feel like it can become very easy to go down this path because we're always looking for ways to validate our own experiences. So if there's one thing that we – an easy way to do it that is harmful, or damaging to others, is to validate by saying that, “Well, it can't be that over there.” I'm invalidating that to bolster the way that I see the world, or my experiences. What I really focus on from my work and why I think the empathy piece has been so powerful is that it's a reminder as we move through that cycle of how can you be more empathetic, that at the core of our human experience is this idea that we all do not like the feeling of being othered, or unseen. Even if for someone who feels like they are, whether you agree or disagree with this idea, I'm disaffected. I think this election cycle is a great example. A lot of people felt disaffected on both sides like, you're white middle-class, or you're Black and in poverty, or you're white and in poverty. You have all these sects of people that are like, “Ah, nobody's listening to me,” and that's reinforced because you're like, “Nobody has the experience that I have and nobody knows what it's like to feel othered like this.” But actually, the reality is, regardless of whether you understand what it means to be grow up white and poor, or Black and affluent, or Black and poor, or white and affluent, you all have this common experience where you have been othered at some point. Empathy says at the core of that human experience is something we all should be able to understand. So we're not necessarily focusing on what you went through so much as why did you have to go through it? I think that this disinformation, this misinformation feeds the – If we had more empathy, I think that would be the thing that would combat this because it would allow us to ask the right questions around maybe this is true, maybe this is not true. If I don't have the tools to actually assess whether it's true or real, what I can say is that I need to really think about the community that is centered in this story and understand how this would make them feel if this were true, how does it make them feel if this were not true. I think that that's where empathy and developing that as a skill could do a lot more work in this space where we're probably only going to see more honestly, content, or information where we have to vet where it comes from, whether it's real, who’s saying it and why they're saying it. ARTY: Yeah. I was thinking about how powerful it is just that even in listening to this context, as opposed to trying to correct it, what you did find was this commonality of, “Oh, we both have a desire to feel safe, it is part of the human experience,” and then with this disinformation, you've got this dynamic that really plays on fear. A lot of this information that's associated with fear reminds me of this TED Talk by Daryl Davis that I think Chanté, you're the one who actually had me listen to that. But specifically, that ignorance breeds fear breeds hate and then if we can go about empathizing and listening and building those connections and tackling the ignorance, that it can have a chain reaction effect on all of these other things. COREY: Yeah. This has made me randomly think of a song lyric by Nas, street prophet that he is, but his song with Puff Daddy, or P. Diddy, or whoever he was calling himself at the time called Hate Me Now. He said that line: people “fear what they don't understand, hate what they can't conquer. I guess, that's just a theory of man.” I was like, ah, this is making me think about that because I think so often, we are pushed into those lanes where the idea is to think that you have to conquer something. So it's like your safety, your capacity to do what you want to do in this world is won by subjugating, or by conquering something else, someone else and that's the only way that it can happen. And then also that fear piece; if I don't understand it, then it's not safe. So if I can't wrap my head around it, then I need to assume the worst and fear it. I think why empathy has been so powerful for me is one, because we don't often talk about it as something that we can actually cultivate. We often talk about it in a you either have it, or you don't, or it's a natural gift, or it isn't. I think it actually is something that can be cultivated and brought to bear, like in that research, where it’s like this was a community. I think the first time I did it, it was in South Florida, or maybe somewhere outside of Miami. I'm not actually sure of the specific locale, but this community had been subjected to all sorts of messaging around the transgender community, because it was meant to drive a particular position, or opinion on a bill around bathrooms and whether bathrooms could be used by people of the multiple genders, or you had to have separate men and women bathrooms. They were able to do through this research, they were able to find that not only were they able to shift people's perception around those issues—actually shift them positively in the direction of saying like, “Oh, actually I do support transgender rights in this conversation.” But that it was a statistically significant shift and it lasted for three months after that conversation when they did a check-in. So I think that it just really speaks to we don't have to fear what we don't understand. If you really just take the time to let people really work out their own narrative for themselves, they will often figure out that their own narratives are incongruent with how they actually are showing up in the space and it's not about telling them, “Your narrative is off,” like, “You're wrong.” I think that there's value in that, but if you're going to make the real change over time, in psychology, they call it act of processing. There's value in actually getting people to their own whatever it is, whatever reason they have for fearing what they don't understand to process that out loud in a way where they can actually be like, “I was heard and are realized that hearing myself is incongruent with how I actually like what I actually value.” So maybe coming to my own conclusions, I don't have to fear this, even though I don't understand all the parts of that experience CHANTÉ: That was really helpful, Corey and one of the thought bubbles—well, one of the many that popped up as you were responding to Arty's question was how do we then, because it sounds like there's a lot of value in anticipating, or using tech and policy for good in those moments. I'm just wondering, I know that you consult around this. So maybe take us down that avenue, because I think we're at this place where we've seen coming off of this last election, the power of the misinformation strategies and how we've partnered that with let's say, the Cambridge Analytica situation where they used data to underpin those fears and then really influenced a community, or a country to the space that they wanted them to be. How do we get ahead of that? What are some things we can do? Or what are some things maybe you're working on that are worth mentioning here today? COREY: Yeah. So those are very, very good questions, or good thoughts. I think that one thing that just thinking about even as you were saying with Cambridge Analytica, my first thought was just that we have existed in the technological space, in this information age where empowering people online, I feel like it has been separate from the using the data, or giving the data up in a way that, or using the data or giving the data up. By that I mean, essentially, we're using these products and tools, wouldn't have never really thought about it as a platform for change, or a platform to see the world we want to sees except for these little blips, or these moments where there are revolutions around like Arab Spring. That was driven, I believe on Facebook and then conversations again, around Black Lives Matter because of live video that we now have, we're able to capture the experiences in real time. So I think that the first thing that I would say is how can we actually educate people around being empowered online? You have a voice, but it's not just the voice to repeat what you have heard, but really to lend your own voice, your own vulnerability, your own story to what's happening in these forms. I think the second thing really is it comes down to the companies. I think that a lot of my conversations, when it comes to disinformation and misinformation, really comes back to values. Many companies, particularly ones that are community-focused and saying that our users are a part of an ecosystem, have to really ask themselves about what ecosystem are you actually trying to build? Because at a certain point, particularly if you are a private company, there are good ecosystems and there are destructive ecosystems. So it can't be a libertarian view of the technology is just a tool and it will all sort itself out. It actually has to be maybe more curated than that and that might not have been the initial approach of technology. Certainly, wasn't the approach to the world wide web either when it first started out. It was just like, anybody could create a geo site, anybody could do anything on the internet, but in some ways, I think that view of technology maybe has to change. It helps lends itself very well to innovation, but the challenge is that it creates a lot of loopholes for abuse. So then I think companies, as they start curating their experiences more, it has to be centered on very clear community values. What is your ideal world and your ideal state that you want to be contributing to as a part of this broader conversation around information and sharing data for the benefit of others? Most of these companies have that in their mission somewhere. They believe that they're doing a public good, even if they're also profiting in the process. Well, if that's true, then what values get you there and keep you there? So I think that that's how the disinformation and misinformation is allowed to persist, because there's just questions that you have to ask around are some things allowable within this ecosystem? Are we willing to take a hard line on some things for the benefit of the greater good? Then it’s also acknowledging that it is hard being in technology and now it's like, even if you're 99% effective at something, if you have a billion users, that's still millions of people, or millions of cases. You have to then also acknowledge that you're always working and it never will be good enough, but you can try to close that gap and be consistent on what you actually value and believe and that at least shows a bit of sincerity over time around what you're trying to do. CHANTÉ: I appreciate your take on that. One thing I might imagine to be true, correct me if I'm wrong, but I think from what I've seen is that the tech policy space is not Black enough. It is not; I don't see enough BIPOC folks. I don't see people really, outside of cis able-bodied white guys in that space. Is there anything that you recommend in terms of trying to change that so that in the future where we're going to have, for sure, undoubtedly more mixed-race people, just given the trends that we're on, how do we address that, or how do we curate for that? COREY: Yeah. I mean, so much of – it reminds me of the story I was telling about biology and going into lab is that I think so much of it is about really understanding the possibilities of what is actually out there and having someone tell you, or exposing you to what those possibilities are. Some of that is pipeline development. So I think we're many of these companies and also, just not even tech companies, but policy in general. This base is about how do you invest back in these communities, knowing that it might pay dividends in 10, or 15 years down the road to have this more diverse ecosystem of policy people, or practitioners, or technologists. Even if you're not developing them particularly for a job today, but down the road. I mean, I think some of that is pipeline investment and actually just telling people at a young age, “I see you, here's the three things you need to get started,” and then the sky's the limit. I know there are some programs around coding that have taken off where people go into the community and do that. It will be interesting to see how, if we were to look over time, whether that's really changing the overall dynamics of actual Black engineers, or BIPOC engineers, or a diverse representation of engineers. But I think that that would be the same for policy and the other thing that I would say is it would seem that many companies, in the tech space in particular, did not actually have – whether they should have, or shouldn’t have, they didn't necessarily have to focus on these types of questions for their growth and success in the early stages. So I think that that also meant that there just wasn't an investment in the broader, we need a policy team. Maybe there were people there to focus on policy and ask these questions. But I think as we continue to see the growth and the impact of companies on just everything like our economic systems, the way we behave, and the way we think about different issues. Now, it is really important to think not just about whether building this product is going to net an additional 100,000 users, at the expense of so many other things, will it affect the political conversation happening in this country? Will it affect the access to resources in this place? Now we're seeing the investment in those communities and spaces, for companies that are growing, or building now, I think it's about really investing in there early and make sure you have the right team and the right representation of the team to address the issues that you could foresee being a challenge, or being a space that your product will exist in. But I think policy is certainly one of many professional spaces where you do see underrepresentation really because of access, or knowledge about the opportunity. I'll just say, because this is a long, long way of saying, but I want to end with a personal story where it's just even for myself going into the technology space, I was always interested in policy, but really from the lens of how you can go directly into government as a civil servant and I try to push the machine, or move through the bureaucracy to actually make effective rules, or regulations that mattered, or meant something to different communities and I think government can still be that thing. There's a lot of challenges there, but it still can be that force. What I didn't realize was that this existed in the tech world, that these were conversations that were happening, that companies were having an influence on the way we legislate, or the way we behave, or the way we think about all sorts of issues that would “fit squarely” in the policy world. It was only through my kind of exploration, but also, connecting with people who had gone over to these companies, in these spaces and the privilege that I had of being able to go to different institutions, where I had access to people who could have these conversations with me, where I realized hey, I could be in this space. But it was something that I didn't even realize was a thing and would never have explored, otherwise. So I think that that also for me, recognizing that I had access to resources and tools that helped me even see it as a possibility and so, I think that has to be the thing that we're in the companies that anybody who has the privilege, or capacity to do so should be investing in. CHANTÉ: Yeah. ARTY: I feel like there's some things that we could do in terms of new precedent setting, that we could do as a broader tech community, that could help drive change of adopting cultural practices within the context of organizations and everything that flows from there. So one of the key threads you brought up was that it comes down to values and we ought to start with having a clear set of things that we want to value as a community and build as organizations and build around that. I started thinking back to you mentioned early days of the internet when anybody could do anything and spin stuff up on the internet and I think about some of the early tech interfaces and stuff we had and I feel like there was a lot more community and curation type things, too. We had message boards and I think about AOL days where you have little chatrooms that you join and stuff that were topic-focused. It seems like, as opposed to being these topic-focused finding each other kind of things by having similar shared interests, we've shifted to this follower type model where it's just about networking and connecting with the people and not necessarily being connected for any other purpose other than getting the most followers. So the purpose becomes the network and then the identity stuff is associated with how many followers you have and how many retweets you get. The dynamics of how we've framed identity dynamics and communication dynamics in tech has shifted quite dramatically. Tech has shifted the internet and then the people seem to have kind of shifted a mirror of the technology that we built. So I'm thinking if we take a step back and start with what you're saying in terms of community values and what a reflection of that would look like technology wise, but what if we started with a manifesto and some vision, even if it's rough vision, of what that might look like? Do you have any thoughts on, if you were to write some of those things down, what you would say? COREY: Yeah. This is making me – and I don't know them off the top of my head, but it's making me think of some of the AI ethics work, artificial intelligence work that several people are working on right now. I think of Dr. Ruha Benjamin, it was Dr. Tim McGraw, I think of a few other contemporaries of them, but there's actually, I think an Algorithmic Justice League where they are actually thinking of that. There's a manifesto of sorts, or a thing that we should be believing and that underpins the ethics that we should have as it relates to that technology. If I were to think of just a couple of things, the first would really be around the empowerment piece and I think I mentioned that before that we're promoting people to feel not just that they can speak, or be on a platform, or they can have access, but that they are empowered with the information, which in my mind, when I say empowered means that they can actually, it's a call to action. They believe that they can do more of the thing that they want to do. I think that is important because then it helps you actually center, it makes you actually have to question all of the communities that are on the platform and what you want them to actually be able to be called to do. Right now, not saying empowerment means that I feel like you're removed from the actual impact of what you are allowing to be shared, or allowing to be set on the platform. I think the second is while there are a lot of companies that would say they do this; it is important to call out safety and authenticity as maybe two and three. The idea is to really root in vulnerability, the idea is really to root in this idea of safety, psychological safety, but also physical, depending on whatever the product is. Because again, I think that those two things require you to then center the user and actually really think about well, what does it mean to actually build a safe community where most of all people feel safe psychologically and while also being their truest selves. Those were the three values, or the three areas where I feel like you would shape some type of principles around, but I also just want to say, I love your point because I do think that in some ways, the way in which we consume technology, or consume information now has really centered on this viral nature. I think in some ways, virality motivates the way that information is even propagated. Whereas before, when you're talking about these interests, it may have really been just genuinely about the interest and then it coalesced around that chatroom. But now virality, because that is the name of the game in so many ways, it almost requires people who have figured out the model of how to make things viral as opposed to people who have figured out something to say that is substantive, or something to say that is empowering to our broader community. Those two things are not always overlapping and so, you have people who will influence and then systems that might reinforce that influence when the influence is not necessarily earned on the merits of actually being empowering, or safe, or authentic dialogue. So I think you're absolutely spot on that like, the way that we consume has shifted to maybe wanting things to be viral and virality being almost the barometer of truth and value when that's not always the case. CHANTÉ: It makes me think that perhaps we've been focusing so much on the tech and the product space, that nobody is—I shouldn't say nobody—but we probably haven't focused enough on the actual consumer and making sure that we stand up resources, or a hub to inform them and make them smarter consumers. Because as we know, every click leads to a dollar, or every like leads to something. So I think we reinforce the system unknowingly. COREY: Yeah. CHANTÉ: I often feel this sort of pull, I don't know about you, but I've been watching versus on Instagram. Are you familiar with versus? COREY: Yes, yes. There have been some good ones. There also have been some duds, but yes. CHANTÉ: Duds, I know. Don't get me started, but #BlackTwitter, right? I'm like, “Oh wow.” So where I was getting excited and I was online early for the pandemic, but there was this part of me that just couldn't. I didn't want to get too attached, or too into it because I was like, “Man, look, we're on somebody else's platform making them money.” I know that there's some stuff being done to shift that and I see this a lot with the Black culture specifically, I feel like sometimes we're online and we're making this tech space, or this product really dope and nobody's there to protect us as consumers. I get really upset about that and I just want so badly to make sure that the consumers are educated, that they are informed and understanding how they should, or shouldn't be using their social capital. How they should, or shouldn't be supporting something that probably doesn't always have their best interests at heart. I don't know, it's not like there's one or two of us who have to be responsible, there's a whole – it's everyone's job. Do you of any collectives, or projects, or are you a part of anything that is aiming to do that? COREY: Yeah. Again, a really, really good point. That really resonates because, I'll just say before I answer the question, I've had that conversation around memes because I feel like memes are such a way that we communicate now as a part of popular culture, but I don't have the tools necessary to trace the lineage of the first meme, but I would bet again, going back to the virality of means that there was something that was also infused with Black youth culture in America that made memes popular and then made them more ubiquitous. So this idea of making technology cool is because there is a culture that is infused in again, making it cool. It's a tool that then you have a community, it feels empowered to do something a certain way, but then that empowerment is not protected. I would say that just in my experience in tech, I have seen companies that have made investments in this conversation on equity and well-being where really, the goal is to how do you work more closely with and partner with creators? How do you work more closely with users of the platform, either through research, or actually through direct partnerships to understand how the tool is actually being used and what are ways that actually supplement the way in which they are using it today? I know in the very, very beginning stages of Twitter, that was one reason why Twitter took off was because Twitter was just – I think it might've started, was it a 100 characters? I don't even know now is way more, maybe it started with the 140 characters, but other than just being that platform tweet 140 characters, everything else was community generated RTs, the idea of having a retweet button, these different features very early on were all things that had organically risen out from the community and they just listened. So I think in many ways, it was cool to see our product at that early stage just say we've created a tool where they were just going to see how people use it and then build on top of that. I think that that work's still happening. Companies should continue to invest in it, of course, but really listening to your creators and rather than saying, “Here's what we need you to fit, we are going to start doing that,” doing more of learning how you're using it is either about talking to you directly, or analyzing or examining it and really understanding what will matter to you and now we're augmenting that with this feature that we have listened to you and heard that you need. And then on the reverse side, proactively thinking about these are the issues that people are citing that they have, then make them feel unsafe, make them feel like they can actually have a voice on this platform and we are listening to that and we are actively going address that even if it's not going to necessarily net us an additional dollar spent, or an additional user earn. This is important because this is preventing you from using a platform to the fullest. So I've seen some things since I have been in the space, I think much of it is going to have to be a continued investment. I can't think of any one product, or any one area where I feel like it's like really landed. But I also think that that speaks to the broader point, which is that it's a journey and then as you continue to grow as companies, you're going to have more challenges. But also, I see opportunities because you're bringing more communities and more people onto the platform and as you scale, that has to be a part of the conversation. It's not just going to be a monolith, or one trigger response to a collective user, but actually many different types of users on your platform. CHANTÉ: No doubt. I’m trying to remember when it was specifically, it was probably three, four weeks ago when there was all this big announcement about Clubhouse, for example, going and people specifically felt some kind of way because here you had a situation where there was a bunch of Black users who were early on joining and you even had a Black man who was the representative of the icon and people were like, “Wait a minute. We're not being involved in this whole opportunity for more funding and what does that mean for us?” I listened in that week to a bunch of conversations and folks were incensed; they felt left out, they felt overlooked, taken advantage of. I think we've seen some action spur out of that, but it just reminded me of that moment that we have a lot of power collectively as a community. But you have to have times and spaces where people can organize and communicate that are not dependent upon somebody else's online community that looks free, but maybe it's not and my feeling is that it has to be a multi-stakeholder groups that are holding these technology companies and even the investor community accountable, but also at the same time, there's got to be people who are thinking about just consumer education and consumer engagement period, because we're only going to see more of this, not less of it. COREY: Yes, on multiple points. Having worked in privacy for some time as well doing policy work, that is something that comes up continually is that even as you build out more mechanisms to keep people's data safe, or you're like, “Hey, we actually are committed to the cause and this is all the work that we're going to do to protect your data,” the number of choices become unwieldy if you don't also have an education around all the things that a company can do with your data. So then it almost feels insincere if all of these things are offered without the education, or the continual reinforcement in different ways throughout their product, or their company's values. And then your point about Clubhouse. Actually, I remember reading that and I agree. Again, it really speaks to what I was saying about the meme piece where it’s like there is something that becomes really, really cool and it helps the technology take off and then it suddenly comes ubiquitous in this different way and it's like, “Whoa, wow, did we really think about the core experience?” How the course readings was shaped by a smaller community, but a very important one. But then the other thing I think about with Clubhouse, but I think a lot of apps are guilty of this in the US is, also just from a tech equity perspective, leaning into the iPhone development space in and of itself often, I feel like creates its own barriers around elitism and privilege. Not because iPhone, or Apple is uniquely trying to say, “Here's our image and here's who the customers are that we have.” But actually, that just even being on Clubhouse in and of itself, or iPhone only products often leave out an entire demographic of people when you think even in the US, I think 50 something percent of people are still are Android users and then you think globally, Android actually has a ridiculous market share of way more than Apple globally. So I was just what you're also thinking about the equity perspective and inclusion, I often think about that as well. Even at the outset, you're already narrowing the lens a little bit, and I get some of that as developmental challenges, but given all the success—I remember reading this article about Clubhouse and what they're worth, I'm like, “Wow, it's all of that.” It would seem like for me, the next step would be now invest in the development of an Android app in order to really see us reach that community, a broader community of which some of the people who help shape the core experience are representative sample of, but we could probably get so much more from this broader community. CHANTÉ: Yes like, I wish I had a lot of snap effects going right now. I agree with that, obviously. So thank you. ARTY: We're getting to the end of the show where we finish up with reflections. So the thing that—I mean, there's so many things in the show—I've been thinking about this idea of what it means to center around core values and community and what type of communities we want to build and everything that follows from those core values and especially this idea of centering around empowerment. I feel like that makes a lot of sense: centering around empowerment. If our goal in building these spaces is to empower people, then what are all the systems and policies and things that follow with that goal of empowerment in mind, how do we raise and lift up people, and create supportive spaces that do that? I think back to one of the things you said at the beginning around authenticity and the ability to, or this conversation that you had, where I think it was your manager, Corey, that asked you, “How are you?” which is normally this plain old question that you just reply with, “Oh, good.” There's an expectation that it's almost rhetorical like, we're just moving on and touching base and not really saying anything of substance. But there's something fundamentally different there with, “No, how are you?” and it's not about the words you're saying, it's about the intention to actually listen. The intention of giving someone the space to let their guard down, to be their authentic self, to tell you what's real. With this goal of empowerment, I feel like that's another aspect that's really important is being able to create spaces where we can drop our guard and be real. We can say what's really going on. In order to learn, we’ve got to be able to be ourselves, too and I feel like there's a lesson in the small in that of something that we can all make an effort to do when we interact with people to really ask them, “How are you really doing? What's really going on?” As opposed to trying to fix it, to change anything, to just listen, to really listen to what's going on with them, to finding those commonalities of, “Oh, I guess we all just want to be safe.” Seeing those things that are the same, as opposed to trying to fix, or change someone else, just focusing on listening and hearing where they're coming from. I feel like if we move toward those combination of things with that intention, with that goal in mind, with that being our why, that how we design the technology, how we design the policies that follow from that will help move us in the right direction. CHANTÉ: For me, I'm thinking a lot about this empathy piece, because it makes me pause and say, “While I prioritize it, I value it,” I just don't know how many hiring managers out there are actually looking for and building empathy into one of their core values that they're prioritizing on their hiring rubric. But as we move to this next fourth industrial revolution where we're automating and people are losing their jobs, we can't outsource empathy. So it's something that we definitely need to make sure we are working on individually and if you have children, I hope that people are thinking about ways that they can cultivate that early in young and teachers and educators, and especially folks who want to be a founder, or they want to be an investor. I think this is something that takes a community effort and I want to hear more people talking about empathy.
Dit is de twaalfde en voorlopig laatste aflevering van de Erlenmeyer Podcast
Story time, dilemas (não muito) filosóficos e a chica afinal até percebe de NBA.
We have made it to the season one finale! This week we watched "The Erlenmeyer Flask" and this episode has it all: Car chases! Alien viruses! Deep Throat! We discuss how this episode lays the foundation for The X Files' interesting and frequently convoluted mythology episodes, and have a long discussion about the science of the alien bacteria and/or virus. We hope y'all liked season one and hope you continue to watch along. Tune in next time when we talk S02E01 "Little Green Men" and follow us on Twitter @condensedtruth!
Mike and Angela Bloom finish off their highlights of The X-Files season 1, and take a step into the unknown (and the tropical) with season 2. The post The Bloom Files | The X-Files Season 1 Episode 24 & Season 2 Episode 1: “The Erlenmeyer Flask” & “Little Green Men” appeared first on PostShowRecaps.com.
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Mike and Angela Bloom finish off their highlights of The X-Files season 1, and take a step into the unknown (and the tropical) with season 2. The post The Bloom Files | The X-Files Season 1 Episode 24 & Season 2 Episode 1: “The Erlenmeyer Flask” & “Little Green Men” appeared first on PostShowRecaps.com.
“Leave My Monkey Alone.” * Deep Throat calls Mulder and instructs him to watch a news broadcast. A man who led police in a high-speed chase jumped in the harbor and is presumed dead. Mulder and Scully can’t figure out what they’re supposed to be looking for. But as clues lead them to a science lab and the doctor working there is murdered, they start to realize they’re on the trail of something extraterrestrial… and it’s something someone wants kept secret. It’s probably aliens... References: The Truth is Out There: The Official Guide to the X-Files by Brian Lowry Music: "Dark Science" by David Hilowitz “The Truth Is What We Make of It” by The Agrarians Also, We♡#BigfootBoobs. iwanttorewatch.com @iwanttorewatch on Instagram @RewatchXFiles on Twitter iwanttorewatch.tumblr.com iwanttorewatch@gmail.com voicemail @ anchor.fm/iwanttorewatch/message merch @ teespring.com/stores/iwanttorewatch * Warren Zevon ~ “Leave My Monkey Alone” --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
It's the season one finale! The Girls actually made it through a whole season! In celebration, Lia and Alanna countdown their favorite moments from the show and the podcast. Then, they get into "Erlenmeyer Flask." Alanna learns what that is, reveals her fear of monkeys, and questions why the only men she likes are David Duchovny and Robert Pattinson. Lia tries in vain to seriously discuss the plot and vows to do better by Scully in future seasons. They're both really proud of each other and they won't let you forget that.
And so we have arrived at the end of Season 1...and what a season of television it has been. Maybe not a perfect season, but certainly about as solid a full first season as a modern genre show has ever gotten. Daniel and I reflect on the season as a whole, we pick our favorite episodes, stuff like that. But mainly we discuss this rather potent finale, which does a couple of really ballsy things: First, it kills off an important and seemingly untouchable supporting character - who had become a fan favorite. And then, it actually dismantles the very concept of the series (!) ending on a rather weird note of apocalyptic finality that could've served as a series finale...and maybe it would've, had FOX not renewed the series for a second season. It's a good talk. Dig in. Subscribe to The Erix Antoine Network on YouTube - https://www.youtube.com/channel/UCJ2AzQd3F3yfQ_kdoOM9Y_A Follow The Erix Antoine Network on Twitter - https://twitter.com/ErixAntoineNet Follow Erix Antoine on Letterboxd - https://letterboxd.com/ErixAntoine/ Follow Daniel Baldwin on Twitter - https://twitter.com/DanielWBaldwin Or check out his website - http://www.theschlocketeer.com
stephee and emilie discuss season 1 episode 24 of the x-files, "erlenmeyer flask." --- Support this podcast: https://anchor.fm/stephee-emilie/support
Americans are an abnormally generous bunch. Individual citizens donate an impressive amount of their time and money to helping others. When you give to a cause, you do so because the organization will, you know, invest money towards that cause. If you are one of the people who contributed some of the $4,800,000 to the Biden Cancer Initiative, you paid for some really fat executive salaries, a great deal of first class travel and a bunch of fun networking events that you can bet were open bar at 5 star hotels overlooking private golf courses or glorious beaches. What you did NOT pay for was so much as an Erlenmeyer flask, pipette or litmus test. Tune in as we help you better spend your donation dollars. And check reliable third party sources like www.charitywatch.org, who provide detailed clarity into how charitable organizations spend the money they raise. --- Send in a voice message: https://anchor.fm/messytimes/message Support this podcast: https://anchor.fm/messytimes/support
We've made it to the Season One finale! Could this be the episode that Scully finally realizes The Truth? Let’s not get our hopes up too high, and in the wise words of Deep Throat, trust no one. We will be matching donations or sales from our merch store to one of the organizations listed below. OUR MERCH STORE: https://teespring.com/stores/ufo-party-podcast JOIN OUR PATREON: https://www.patreon.com/ufopartypod BUY US A COFFEE! https://ko-fi.com/ufopartypod FOLLOW US ON INSTAGRAM: https://instagram.com/ufopartypod PLEASE DONATE TO SUPPORT BLACK LIVES MATTERS AND LGBTQ+: black lives matter : https://secure.actblue.com/donate/ms_blm_homepage_2019 black visions collective : https://www.blackvisionsmn.org/ the okra project : https://www.theokraproject.com/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Erlenmeyer flask - WikipediaDescript | Create podcasts, videos, and transcriptsFood Safety Talk 214: Tick-man — Food Safety TalkVeronica Bryant (@NoroNerd) / TwitterRisky or Not?Derry Girls | Netflix Official SiteHamilton (musical) - WikipediaUncle Weepy’s Depression DungeonDisney+ | Stream Disney, Marvel, Pixar, Star Wars, National Geographic, and moreJohn Diefenbaker - WikipediaTheranos - WikipediaThanos - WikipediaThe Inventor: Out for Blood in Silicon Valley (2019)Bridge of Spies (2015)‘Greyhound’ Review: At Sea in World War II, With Tom Hanks in Command - The New York Times91-DIVOC : Flip the script on COVID-19Message from President Jonathan Holloway - Rutgers UniversityBringing College Students Back to Classrooms During COVID-19 is a Mistake | by Katie Mack | Jul, 2020 | MediumOur Plans for Fall 2020 | Rutgers UniversityCampus Status Fall 2020 | Rutgers-New BrunswickCOVID-19 and Reactivation Planning | Cornell UniversityMaie Lynn Bee, PhD (@maie_lynn) / TwitterSporting News on Twitter: “Jim Harbaugh shares some of his thoughts on the coronavirus. https://t.co/hcSZt5uwNa” / TwitterUSDA won’t require meat and poultry testing for COVID-19 | Food Safety News‘Emerging evidence’ of airborne transmission of coronavirus, says WHO - CNNCoronavirus can float in air and WHO and CDC should tell people that, experts say - CNNFSIS response to petition from Physicians Committee for Responsible Medicine (PCRM)Physicians Committee for Responsible Medicine petitionExaggerated risk of transmission of COVID-19 by fomitesEmanuel Goldman, Rutgers New Jersey Medical SchoolSage on Twitter: “I really don’t like pooping on other people’s well-intentioned work, but this chart has been driving me crazy today…” / TwitterIs It Safe to Go Out to Eat? - The New York TimesEsther Davidowitz | The Record (Bergen County)Food Safety Talk 53: Raw Milk Hamsterdam — Food Safety TalkJeff Farber | Food ScienceWhy Ziploc bags are perfectly safe for sous vide cooking - CNETCyclosporiasis Outbreak Investigations — United States, 2020
Vandaag in de uitzending, de man die zijn hart aan Amsterdam Zuidoost heeft verbonden: talentontwikkelaar, ondernemer en producent Angelo Bromet. We namen deze uitzending op, midden in de hoogtijdagen van het covid-19 virus. Angelo belt vanuit huis, Naima en Roy zijn in de studio van Dag en Nacht Media. Angelo vertelt openhartig over zijn jeugd, het opgroeien in Zuidoost, zijn verhuizing naar West en de uiteindelijke terugkeer naar Zuidoost. Hij heeft zichzelf voorgenomen om zich de komende jaren specifiek voor de jongeren in dit deel van Amsterdam in te zetten. Maar wie Angelo een beetje kent, weet dat hij zich niet bij een project kan houden. Want naast zijn nieuwe project Prospect 11 in Zuidoost, is Angelo ook werkzaam bij poppodium Melkweg (Centrum) en hij is ook in Nieuw West actief. We hebben het met hem over zijn drang om mensen te helpen, maar ook over innovatie. Welke rol speelt dit voor hem? En wat is de impact van de coronamaatregelen op de vernieuwing binnen een grootstedelijk poppodium als Melkweg? Angelo ziet voor talentontwikkeling ook online volop mogelijkheden.De komende afleveringen werkt Erlenmeyer op het thema innovatie samen met Art-up. Art-up werkt aan ontwikkel- en groeikansen voor organisaties die werken aan innovatieve oplossingen voor de cultuursector. De Erlenmeyer tune is gemaakt door singer/songwriter Gerson Main. Dankjewel en vergeet niet een review achter te laten, dat zouden wij heel leuk vinden! See acast.com/privacy for privacy and opt-out information.
Daan is oprichter van Peerby, een platform waar mensen spullen van elkaar kunnen lenen. Peerby werd na de start in 2012 gezien als een van de succesvoorbeelden van de Nederlandse deeleconomie. Maar aan het succes van Peerby kwam bijna een eind doordat er niet genoeg winst werd gemaakt. Tijdens de coronacrisis is Peerby echter succesvoller dan ooit. Naima en Roy spreken Daan in de eerste weken van de coronacrisis. Vanaf zijn dakterras in Amsterdam praat hij met Naima en Roy over zijn jeugd en opvoeding. Daan was al jong ondernemer en kent het belang van innoveren als geen ander. Terwijl vrijwel alle startups uit innovatie ontstaan, wordt de startup sector in Nederland nog steeds niet met open armen ontvangen. Hoe kan dit? In een tijd waarin het businessmodel van veel innovatie jonge bedrijven toekomstbestendiger lijkt dan dat van bijvoorbeeld KLM, investeert de overheid wel miljarden in het “verleden”, maar wordt de toekomst vrijwel genegeerd. Deze discussie woedt momenteel ook in de cultuursector. Welke lessen kan de cultuursector van Daan leren? En waarom is innovatie nu belangrijker dan ooit? Hoor het dit komende uur in de Erlenmeyer meets Art-up Podcast.De komende afleveringen werkt Erlenmeyer op het thema innovatie samen met Art-up. Art-up werkt aan ontwikkel- en groeikansen voor organisaties die werken aan innovatieve oplossingen voor de cultuursector. De Erlenmeyer tune is gemaakt door singer/songwriter Gerson Main. Dankjewel en vergeet niet een review achter te laten, dat zouden wij heel leuk vinden! See acast.com/privacy for privacy and opt-out information.
Mulder, Scully, Matt and Justin are closer to the truth than every before as they close in on the heart of the conspiracy to hide the existence of extraterrestrial life! Join them as they uncover the mystery!
The Season Finale is upon us, and so the end of this Podcast that we did! Will we get a second season, or is this it? 24 episodes charting the full first season of the X-Files? Let us know if you want us to continue!The Erlenmeyer Flask kicks off the full conspiracy arc that lasts a full 9 years, with the introduction of the toxic green blood and Alien Fetuses! It's a cracker of an episode and one that is hard to beat. Let us know what you thought, and as always, thank you for listening!Twitter- https://mobile.twitter.com/movieultimateSubscribe to the YouTube Channel – https://www.youtube.com/c/ultimatemoviegeekLike our Facebook Page – https://m.facebook.com/UltimateMovieGeek/ Spotifyhttps://open.spotify.com/show/0lppOKTF7ExitNzD2bdJdt?si=2ZYJO0LtT5OQGIsBD4FfZgFollow us on Instagram – https://www.instagram.com/ultimatemoviegeek/iTunes - https://itunes.apple.com/us/podcast/man-about-a-dog-movie-podcast/id1387634434?mt=2https://podcasts.apple.com/gb/podcast/maad-movie-podcast/id1387634434 See acast.com/privacy for privacy and opt-out information.
The Season Finale is upon us, and so the end of this Podcast that we did! Will we get a second season, or is this it? 24 episodes charting the full first season of the X-Files? Let us know if you want us to continue! The Erlenmeyer Flask kicks off the full conspiracy arc that lasts a full 9 years, with the introduction of the toxic green blood and Alien Fetuses! It's a cracker of an episode and one that is hard to beat. Let us know what you thought, and as always, thank you for listening! Twitter- https://mobile.twitter.com/movieultimate Subscribe to the YouTube Channel – https://www.youtube.com/c/ultimatemoviegeek Like our Facebook Page – https://m.facebook.com/UltimateMovieGeek/ Spotify https://open.spotify.com/show/0lppOKTF7ExitNzD2bdJdt?si=2ZYJO0LtT5OQGIsBD4FfZg Follow us on Instagram – https://www.instagram.com/ultimatemoviegeek/ iTunes - https://itunes.apple.com/us/podcast/man-about-a-dog-movie-podcast/id1387634434?mt=2 https://podcasts.apple.com/gb/podcast/maad-movie-podcast/id1387634434
Dalam suasana Hari Pendidikan Nasional, gw ngobrol sama Sahrul (@sahrulfakhri27) salah seorang sahabat yang berhasil menginspirasi banyak orang. Namun tidak banyak orang tau kisah dibelakangnya. Bagaimana kisahnya? Simak!
Dit is de achtste aflevering van de Erlenmeyer podcast, en deel 2 voor het thema Governance. Voor deze aflevering hebben Roy en Naima duizendpoot Thomas Spijkerman in de uitzending. Thomas Spijkerman is voormalig oprichter en artistiek leider van het muziektheatergezelschap Circus Treurdier en nu oprichter en artistiek leider van makers en productiehuis Heelal BV. Hij is ook docent aan de Amsterdamse Toneelschool en Kleinkunstacademie, en bestuurslid van het Nederlands Theaterfestival en van de Olland Buisman Stichting. In deze uitzending vertelt Thomas over zijn eerste ervaringen met governance als jongen van 18 en hoe governance voor hem daarna is uitgegroeid tot passie. Thomas is gaandeweg zijn carrière gaan zien hoe belangrijk governance is en hoe dit ingezet kan worden om organisaties succesvoller en efficiënter te laten functioneren. Hij ziet zichzelf als cultureel ondernemer en vindt het voor de toekomst van belang dat er innovatieve manieren komen voor governance en financiering. Zo denkt hij aan een tussenvorm tussen een fonds en een impresariaat. Wil je meer weten over wat de verschillende bestuursmodellen nu eigenlijk zijn? Bezoek dan de website van cultuur en ondernemen: https://www.cultuur-ondernemen.nl/Luister de Erlenmeyer Playlist via Spotify met de favoriete nummers van onze gasten.De Erlenmeyer tune is gemaakt door singer/songwriter Gerson Main. Dankjewel en vergeet niet een review achter te laten, dat zouden wij heel leuk vinden! See acast.com/privacy for privacy and opt-out information.
Stephanie Gray is an illustrator who runs her own business called Erlenmeyer.We spoke about the world she has created with her art, coupling African animals with appropriate musical instruments and sustainable practices in the small business world.You can view all of the Erlenmeyer art here:https://erlenmeyer.com.au/discount/2serNOTE: This URL already has a discount code applied, the price of any items will be reduced by 20% when you go to the check out.
Wild Bill talks a little bit about history, and some old friends, which leads to a trip down memory lane, revisiting some high school hijinks. He also debuts a new song, "My Two Moms"
This week I speak with Stephanie Gray, a Sydney-based Illustrator who creates whimsical pieces of art, each with a special story behind it. We talk about managing the dynamics of working with a partner, the importance of nostalgia in her art and the ins and outs of how she built her business, Erlenmeyer.
Gudrun met Magdalena Gonciarz in Dresden. They sat down in a very quiet Coffeeshop in Dreikönigskirche and talked about their experiences as scientists giving science an image. Magda started Portrait of science in 2016 with two objectives: to show that science is a process with many contributors at all carreer levels and to have a get-away from a demanding PhD-project, to express her creativity and have tangible results. The person who pointed Gudrun in Magda's direction is Lennart Hilbert, a former co-worker of Magda in Dresden who is now working at KIT on Computational Architectures in the Cell Nucleus (he will be a podcast guest very soon). On the Portrait of Science page one can find photographs of people from Dresden's Life Science campus. Apart from the photographs, one can also find their stories. How and why did they become scientists? What do they do, what are they passionate about? Magda invites us: "Forget the tubes and Erlenmeyer flasks. Science is only as good as the people who do it. So sit back, scroll down and get to know them looking through the lens of Magdalena Gonciarz. Have you ever wondered what kind of people scientists are? Would you like to know what are they working on? What drives and motivates them - spending days in the basement without the sun? Portrait of Science project aims at uncovering more about people who contribute to science at all levels - Research Group Leaders, Postdocs, PhD Students, Staff Scientists and Technicians. All of them are vital for progress of scientific research and all of them are passionate people with their own motivations." When she started the Portrait of Science project, Magda challenged herself to take more pictures. She wanted to show the real people behind science and their personality. This was a creative task, quite different from her work as scientist - done with comparably little time. On top of taking the pictures, interviewees were asked to fill out a questionaire to accompany the story told by the photographs. Surprisingly, the stories told by her co-workers turned out to be quite inspiring. The stories told have shown the passion and the diverse motivations. People mentioned their failures as well. There were stories about accidents and their crucial role in carreers, about coincidence of finding a fascinating book or the right mentor - even as far back as in early childhood sometimes. Sharing ups and downs and the experience that there is a light at the end of the tunnel was a story she needed and which was worth to be shared. Knowing how hard scientific work can be, and how multiple friends and colleagues struggled more than she herself, Magda still strongly feels that it is useful to show that this is not a private and unique experience, but probably a part of the life of every scientist. This struggle can be overcome with time, effort, and help. Magda comes from Poland. During her Master's studies, she had an opportunity to do a research placement at the University of Virginia. During that time she felt welcomed as part of a scientific community in which she wanted to stay. It was a natural decision to proceed with a PhD. She applied to the very prestigious Dresden International Graduate School for Biomedicine and Bioengineering and joined the biological research on proteins and their modifications in the lab of Jörg Mansfeld. After finishing her project, she decided to leave academia. Since 2018 she works for a learning and training agency CAST PHARMA and is involved in producing e-Learning solutions for pharmaceutical companies. Magda also talked a bit about her PhD research. As we all know, genes code for proteins. However, one protein can exist in multiple different forms with multiple varying functions. A protein can be post-translationallly modified, i.e., modified after it is created in order to e.g., be relocated, have different interaction partners or become activated or destroyed in a manner of minutes. Recently, modern methods such as mass spectrometry, made it possible to see the multitude of post-translationally modified forms of proteins and allowed further research with the use of biochemistry or imaging techniques to gain insight into functions of these modifications, e.g., at different stages of the cell life. Gudrun and Magda also talked about the challenge to make a broader audience understand what the particular research topic is all about. It is hard to refer to things we cannot see. It is often easier for people with more translatable research to connect it to various diseases, e.g., cancer but still creates a challenge for those working with more basic issues such as developmental biology. What Magda took from her time in academia is much more than her results and her part in the basic research story. She feels that curiosity and quick learning skills are her superpowers. She is able to become familiar with any topic in a short amount of time. She can manage multiple parts of a project. Also she learned resilience and how to deal with challenges and failures on a daily basis, which can prove to be helpful in all areas of life. At the moment, she is still making plans whether to continue the Portrait of Science in the future, maybe in a changed format. Podcasts A. Leßmöllmann: Wissenschaftskommunikation, Gespräch mit G. Thäter im Modellansatz Podcast, Folge 130, Fakultät für Mathematik, Karlsruher Institut für Technologie (KIT), 2017. C. Rojas-Molian: Rage of the Blackboard, Gespräch mit G. Thäter im Modellansatz Podcast, Folge 121, Fakultät für Mathematik, Karlsruher Institut für Technologie (KIT), 2017.
Gudrun met Magdalena Gonciarz in Dresden. They sat down in a very quiet Coffeeshop in Dreikönigskirche and talked about their experiences as scientists giving science an image. Magda started Portrait of science in 2016 with two objectives: to show that science is a process with many contributors at all carreer levels and to have a get-away from a demanding PhD-project, to express her creativity and have tangible results. The person who pointed Gudrun in Magda's direction is Lennart Hilbert, a former co-worker of Magda in Dresden who is now working at KIT on Computational Architectures in the Cell Nucleus (he will be a podcast guest very soon). On the Portrait of Science page one can find photographs of people from Dresden's Life Science campus. Apart from the photographs, one can also find their stories. How and why did they become scientists? What do they do, what are they passionate about? Magda invites us: "Forget the tubes and Erlenmeyer flasks. Science is only as good as the people who do it. So sit back, scroll down and get to know them looking through the lens of Magdalena Gonciarz. Have you ever wondered what kind of people scientists are? Would you like to know what are they working on? What drives and motivates them - spending days in the basement without the sun? Portrait of Science project aims at uncovering more about people who contribute to science at all levels - Research Group Leaders, Postdocs, PhD Students, Staff Scientists and Technicians. All of them are vital for progress of scientific research and all of them are passionate people with their own motivations." When she started the Portrait of Science project, Magda challenged herself to take more pictures. She wanted to show the real people behind science and their personality. This was a creative task, quite different from her work as scientist - done with comparably little time. On top of taking the pictures, interviewees were asked to fill out a questionaire to accompany the story told by the photographs. Surprisingly, the stories told by her co-workers turned out to be quite inspiring. The stories told have shown the passion and the diverse motivations. People mentioned their failures as well. There were stories about accidents and their crucial role in carreers, about coincidence of finding a fascinating book or the right mentor - even as far back as in early childhood sometimes. Sharing ups and downs and the experience that there is a light at the end of the tunnel was a story she needed and which was worth to be shared. Knowing how hard scientific work can be, and how multiple friends and colleagues struggled more than she herself, Magda still strongly feels that it is useful to show that this is not a private and unique experience, but probably a part of the life of every scientist. This struggle can be overcome with time, effort, and help. Magda comes from Poland. During her Master's studies, she had an opportunity to do a research placement at the University of Virginia. During that time she felt welcomed as part of a scientific community in which she wanted to stay. It was a natural decision to proceed with a PhD. She applied to the very prestigious Dresden International Graduate School for Biomedicine and Bioengineering and joined the biological research on proteins and their modifications in the lab of Jörg Mansfeld. After finishing her project, she decided to leave academia. Since 2018 she works for a learning and training agency CAST PHARMA and is involved in producing e-Learning solutions for pharmaceutical companies. Magda also talked a bit about her PhD research. As we all know, genes code for proteins. However, one protein can exist in multiple different forms with multiple varying functions. A protein can be post-translationallly modified, i.e., modified after it is created in order to e.g., be relocated, have different interaction partners or become activated or destroyed in a manner of minutes. Recently, modern methods such as mass spectrometry, made it possible to see the multitude of post-translationally modified forms of proteins and allowed further research with the use of biochemistry or imaging techniques to gain insight into functions of these modifications, e.g., at different stages of the cell life. Gudrun and Magda also talked about the challenge to make a broader audience understand what the particular research topic is all about. It is hard to refer to things we cannot see. It is often easier for people with more translatable research to connect it to various diseases, e.g., cancer but still creates a challenge for those working with more basic issues such as developmental biology. What Magda took from her time in academia is much more than her results and her part in the basic research story. She feels that curiosity and quick learning skills are her superpowers. She is able to become familiar with any topic in a short amount of time. She can manage multiple parts of a project. Also she learned resilience and how to deal with challenges and failures on a daily basis, which can prove to be helpful in all areas of life. At the moment, she is still making plans whether to continue the Portrait of Science in the future, maybe in a changed format. Podcasts A. Leßmöllmann: Wissenschaftskommunikation, Gespräch mit G. Thäter im Modellansatz Podcast, Folge 130, Fakultät für Mathematik, Karlsruher Institut für Technologie (KIT), 2017. C. Rojas-Molian: Rage of the Blackboard, Gespräch mit G. Thäter im Modellansatz Podcast, Folge 121, Fakultät für Mathematik, Karlsruher Institut für Technologie (KIT), 2017.
Feat album in reviews from Bring Me The Horizon, Fever 333 and Erlen Meyer. New music from Wars and Ithaca. Plus the usual news & chat from the alternative world. Audible - audibletrial.com/machogrande Big Cartel - https://machogrande.bigcartel.com Voicemail - 05603 689 842 contact us - info@machograndepodcast.co.uk Twitter - @machogranderock merch - http://www.machogrande.bigcartel.com/ 'This (non profit) podcast is intended for promotional purposes only' Macho Grande Podcast' does not claim to own copyright etc, all copyright is respected to the artists and labels.
Dean and Josh wrap on their Season one coverage of X-Files with "The Erlenmeyer Flask", and prepare to dive directly into Season two in two weeks. Thanks to all the listeners who participate and share our episodes!
Velkommen til sæsonfinalen på den første sæson af X-files, hvor vi altså kaster os over det episke afsnit 'The Erlenmeyer Flask', der vender fuldstændig op og ned på Mulder og Scullys tilværelser! Men var det den sæsonfinale vi gerne ville have? Og hvordan peger den fremad? 0:00:00 - Intro 0:01:45 - Trivia om Afsnit 24 - 'The Erlenmeyer Flask' 0:07:02 - Gennemgang af Afsnit 24 - 'The Erlenmeyer Flask' 1:05:35 - The Foxy Moment 1:07:07 - Bedømmelse af afsnit 24 - 'The Erlenmeyer Flask' Husk - sandheden er derude!
In this Episode, Luke & Checks discuss the Twenty-fourth episode of The X-Files and season one finale, "The Erlenmeyer Flask". The duo cover Controversial opinions, Ribena (Juicy since 1938) and A FUCKING ALIEN! If you have any thoughts about "The Erlenmeyer Flask" or any other episodes of this series, please drop us a message! Email: mostunwantedpodcast@gmail.com Facebook: fb.me/mostunwantedpodcast Twitter: Twitter.com/mostunwantedpod Instagram: instagram.com/mostunwantedpodcast The theme song is "Mulder and Scully" by Katie Pham and the Moonbathers recorded at Blancmange lounge 2016. You can find more from Katie Pham and the Moonbathers on facebook (facebook.com/katiephammusic) and Bandcamp (blancmangelounge.bandcamp.com) All episodes are recorded, produced and edited by Daniel Checkley and Luke Costin.
We finish up this first season with Shellfish Mulder, Skully Redemption.
Picture it. 1996. I was working as an admin at a research center in Saskatoon, Saskatchewan, Canada. In addition to being the coffee-maker extraordinaire, I autoclaved agar, washed Erlenmeyer flasks, and I ordered lab supplies. Listen for more!
THE X-CAST X-Files Podwatch continues! Every day in the run up to the premiere of Season 11 of The X-Files, we will bring you a podcast discussing two episodes of the series, as we work our way through Season 1 to Season 10, with a range of guests and guest hosts embarking on an exciting rewatch journey! In this episode, Andrew Blaker is joined by Jade Shames as they discuss 'The Erlenmeyer Flask' and then 'Little Green Men'. Rewatch, listen, join in! Just remember... trustno1... FACEBOOK TWITTER EMAIL ITUNES Tomorrow on The X-Cast Podwatch... Join Zach Moore & Clara Cook as they discuss 'The Host' & 'Blood'...
THE X-CAST X-Files Podwatch continues! Every day in the run up to the premiere of Season 11 of The X-Files, we will bring you a podcast discussing two episodes of the series, as we work our way through Season 1 to Season 10, with a range of guests and guest hosts embarking on an exciting rewatch journey! In this episode, Andrew Blaker is joined by Jade Shames as they discuss 'The Erlenmeyer Flask' and then 'Little Green Men'. Rewatch, listen, join in! Just remember... trustno1... FACEBOOK TWITTER EMAIL ITUNES Tomorrow on The X-Cast Podwatch... Join Zach Moore & Clara Cook as they discuss 'The Host' & 'Blood'...
Welcome back to The X-Files Revisited. Deep Throat tips Mulder to a critically important case involving a missing fugitive and the cloning of extraterrestrial viruses. E-mail: manvfilm@gmail.com Graham Youtube: Man v Film Twitter: @Grahamdoh Facebook: Man v Film Instagram: Man v Film Letterbox: Grahamdoh Bryan Youtube: Bryan Lomax Movie Talk Twitter: @BryanLomax Facebook: Bryan Lomax Movie Talk Letterbox: Bryan Lomax
We close out season one of The X-Files with “Roland”, the story of one man who apparently hates his brother. Then, in the season finale, “The Erlenmeyer Flask”, Mulder and Scully once again fail to actually keep any evidence of alien life. Way to go, guys. iTunes RSS
Como assim tudo é química? Entenda nesse episódio por que não tem sentido dizer que algo é sem química! Saiba como transmutar elementos químicos em ouro como buscavam os alquimistas! Entenda o que faz um químico! Tudo isso e muito mais na primeira participação de Bruno Viotti, nova "contratação" do Rock com Ciência! Participantes: Rubens Pazza (@rpazza), Francisco Sassi e Bruno Viotti. #PraCegoVer: Clipart de vidrarias laboratoriais com o logotipo do Rock com Ciência dentro de um Erlenmeyer. Aconselhamos o uso de fones de ouvido para escutar os programas. Rock 1 - Rush - Chemistry Rock 2 - Heaven and Hell - Atom and Evil Rock 3 - Bob Dylan - Cold Irons Bound Gostou do episódio? Não gostou do episódio? Encontrou alguma falha gritante (ou pequena que seja)? Envie seu comentário! Pode ser aqui mesmo no site ou pelo email contato@rockcomciencia.com.br. Ou ainda pelo Twitter ou Facebook!
THE X-CAST focuses this time on 'The Erlenmeyer Flask', the 24th episode of The X-Files, and the final episode of Season One, and of the first run of this podcast. Once again, host Tony Black is joined by Andrew Brooker to dissect the episode. Along the way they also discuss their Top and Bottom 3 episodes of Season One, and give the season a ranking out of 10. Plus Brooker gets to take on the X-Quiz - can he beat his previous score? Find out, just remember... trustno1... TWITTER: https://twitter.com/TheX_Cast FACEBOOK: https://www.facebook.com/The-X-Cast-930414780360852/ ARTWORK BY: J.J. Lendl BUY THE SEASON ONE ARTWORK PRINT SET
THE X-CAST focuses this time on 'The Erlenmeyer Flask', the 24th episode of The X-Files, and the final episode of Season One, and of the first run of this podcast. Once again, host Tony Black is joined by Andrew Brooker to dissect the episode. Along the way they also discuss their Top and Bottom 3 episodes of Season One, and give the season a ranking out of 10. Plus Brooker gets to take on the X-Quiz - can he beat his previous score? Find out, just remember... trustno1... TWITTER: https://twitter.com/TheX_Cast FACEBOOK: https://www.facebook.com/The-X-Cast-930414780360852/ ARTWORK BY: J.J. Lendl BUY THE SEASON ONE ARTWORK PRINT SET
Just when you think the X-Files can't get any better you watch the Season 1 finale “The Erlenmeyer Flask” and discover it can! This tour-de-force has a great twist at the end and really does a great job setting up the second season. It was written by Chris Carter and directed by R. W. Goodwin. The original air date was May 13, 1994 and garnered 14 million viewers. Read More... The post WSB 04- X-Files S1E24 “The Erlenmeyer Flask” appeared first on Golden Spiral Media- Entertainment Podcasts, Technology Podcasts & More.
Just when you think the X-Files can’t get any better you watch the Season 1 finale “The Erlenmeyer Flask” and discover it can! This tour-de-force has a great twist at the end and really does a great job setting up the second season. It was written by Chris Carter and directed by R. W. Goodwin. The original air date was May 13, 1994 and garnered 14 million viewers. Read More... The post WSB 04- X-Files S1E24 “The Erlenmeyer Flask” appeared first on Golden Spiral Media- Entertainment Podcasts, Technology Podcasts & More.
In our world, unexplained phenomena are represented by two separate, yet equally important groups: the mysterious beings who perpetrate these events, and The FBI Agents who investigate them. These are their stories… Join Courtney and Alison as they recap the X-Files Season 1 Finale: S01E24 of the X-Files – “The Erlenmeyer Flask” – and learn about amazing unsolved mysteries such as the best place to keep your alien foetuses, whether Courtney's predictive abilities make her our very own X-File, and how to get that sweet, sweet finger money.
We've reached the Season One Finale, finally! To celebrate making it through, the girls take a look back at the Season One favourites and not-so-favourites. Hilarity ensues when Vanessa debuts a brand new shout out song and Twitter questions! Amanda solidifies her position as an X-Phile through science! Carolyn pulls out fun facts and extols the virtues of AD Skinner (again)! Don't forget our trademark segments, Scully Sass, The Fashion Report, and Around Vancouver. Thanks for listening, we've now recorded over 24 hours of X-Files fun, stay tuned for Season Two!
LONG TIME X-Files fans, Walt Frasier and Laurice Fattal are joined by improv comedian and newborn xphile Patrick Reidy. Together Walt, Laurice and Pat discuss The X-files series and its impact on 1990s memory lane. This episode features a discussion about the episodes Born Again, Roland, The Erlenmeyer Flask. We also talked about the David Duchovny concert's in Chicago.
David and Tiffany are back to discuss the final eight episodes of The X-Files’ first season: E.B.E. Miracle Man Shapes Darkness Falls Tooms Born Again Roland The Erlenmeyer Flask Please enjoy – and remember… Trust No One! If you like this podcast, please spread the word and write a review for us on iTunes.
Kumail Nanjiani discusses and completes The X-Files, Season 1, Episodes 23 & 24 "Roland" and "The Erlenmeyer Flask" with Devin Faraci. Learn more about your ad choices. Visit megaphone.fm/adchoices
Season one ends in a way that really shows what the show can do. --- Send in a voice message: https://anchor.fm/x-files-retrospective/message
A discussion of the "The X-Files" episode 1.24.
A discussion of the "The X-Files" episode 1.24.
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Feat, interviews from Hit The Deck with Devil Sold His Soul & Empress. New music from Erlen Meyer, Ark Of The Covenant, To The Wind & more, plus the usual news & banter from the alternative world. contact us - info@machograndepodcast.co.uk Twitter - @machogranderock merch - http://www.machogrande.bigcartel.com/ 'This podcast is intended for promotional purposes only' Macho Grande Podcast' does not claim to own copyright etc, all copyright is respected to the artists and labels..
Episode 130 pt. 1 is now here! This week, we are preparing for our journey to Boulder, Colorado, where we will meet up with Jim and Aron for an amazing amazingness! Listen, and get ready for a Bald Movieness beat down this weekend in part 2. This week on the show: • Listener Feedback (5:47) • Gatecrash Prerelease (16:47) • Trivia! (28:39) • Beer! (33:50) • Recommendations (47:27) And don’t forget about the Bald Move network meetup, February 1st at 8:00 p.m. at the Avery Brewery in Boulder, Colorado. See all you Rocky Mountain listeners there! Listen up! And feed us back (we’ll put it on the cast) Send us an email Tweet our twitter Face our Book Or give us a call and leave us a voicemail at 360-362-0024 (and we’ll play it on the cast) Thanks for listening!
Matériel : Erlenmeyer de 500 ml, bec à gaz, briquet, support réfractaire, lunettes et gants de protection Produits chimiques : méthanol, fil de platine (0.8 – 1.0 mm), fil de nickel (0.5 mm) Procédure expérimentale : 80 ml de méthanol sont placés dans l'Erlenmeyer et chauffés entre 40 et 60° C. Une petite figure formée du fil de platine est suspendue à l'aide du fil de nickel en 1 cm au-dessus de la surface du méthanol. Le fil de platine doit être chauffé auparavant avec le bec à gaz ou le briquet. Dans une pièce sombre on remarque que le fil de platine devient incandescent – au maximum de l'intensité le méthanol est allumé et brûle pour un petit moment puis s'éteint. A ce moment le fil n'est presque plus visible, mais recommence son émission lumineuse et le méthanol reprend feu. Ce cycle continue jusqu'à la consommation complète du méthanol. Explication : le méthanol est oxydé avec catalyseur (réaction exothermique, chauffant le fil en platine) en formaldéhyde 2 CH3OH + O2 → 2 CHOH + 2 H2O La combustion du méthanol produit CO2 et H2O. 2 CH3OH + 3 O2 → 2 CO2 + 4 H2O La combustion s'étouffe par manque d'oxygène, et l'oxydation catalytique reprend. Elimination des déchets : le méthanol non-consommé est placé dans un récipient pour déchets organiques non-halogénées. H.W. Roesky et W. Möckel, « Chemical Curiosities », page 260, 1996, Copyright Wiley-VCH Verlag GmbH and Co. KGaA. Traduit avec permission.
Matériel : brumisateur, 2 grands béchers, pinceau, Erlenmeyer avec bouchon, papier absorbant, lunettes de sécurité, gants de protection Produits chimiques : Thiocyanate d'ammonium, chlorure de fer (III), hexacyanoferrate (II) de potassium, acide gallique, eau distillée Procédure expérimentale : 10 g de chlorure de fer (III) sont dissout dans l'eau distillé, dans l'Erlenmeyer. Cette solution est utilisée pour créer le texte ou dessin sur une grande feuille de papier absorbant, à l'aide d'un pinceau. Laisser sécher le papier la nuit. La toile est fixée sur un tableau, dont la taille dépend de l'auditoire. Si l'image est aspergée par une solution de NH4SCN (2 g dans 200 ml d'eau), une coloration rouge est obtenue. L'utilisation d'une solution de 5g K4[Fe(CN)6] x 3 H2O dans 200 ml d'eau provoquera une coloration bleue. L'acide gallique donne une couleur noire. L'intensité des couleurs peut être variée par les concentrations des solutions utilisées. Le même effet se produit si on imprègne auparavant la toile avec les solutions de thiocyanate, hexacyanoferrate ou l'acide gallique, et la solution de FeCl3 est appliquée avec le brumisateur. Explication : les thiocyanates forment avec le fer en solution aqueuse un complexe d'un rouge intense, tel que Fe(SCN)3 ou [Fe(SCN)(H2O)5]2+ . Avec l'hexacyanoferrate, le « bleu de Prusse » est formé, dont la couleur est due au transfert de charge entre Fe(II) et Fe(III) : Fe4[Fe(CN)6]3 x 14-16 H2O. L'acide gallique C6H2(OH)3COOH, présent dans le tannins, forme un complexe noir avec le fer. H.W. Roesky et W. Möckel, « Chemical Curiosities », page 95, 1996, Copyright Wiley-VCH Verlag GmbH and Co. KGaA. Traduit de l'anglais avec permission
The X-files 1x24 The Erlenmeyer Flask
The X-files 1x24 The Erlenmeyer Flask
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