Podcasts about homogenization

Episode 2639: Vinnie Tortorich speaks to dairy farmer Mark McAfee about solving "the milk problem," the benefits of raw milk, commercial milk, and more. https://vinnietortorich.com/2025/05/solving-the-milk-problem-mark-mcafee-epsiode-2639 PLEASE SUPPORT OUR SPONSORS YOU CAN WATCH ALL THE PODCAST EPISODES ON YOUTUBE -  Solving The Milk Problem The legality and illegality of certain substances. (2:30) Mark is a Raw Milk Farmer and has been for 27 years. (8:00) Pasteurization kills all the benefits of milk. Homogenization breaks up the butter fat for convenience's sake. Mark explains other things that are done to commercial milk. Mark explains how he keeps raw milk clean and maintains its benefits. (12:00) The history of pasteurizing milk in the United States goes back to 1893. Milk used to get easily contaminated once dairies entered cities.  (16:00) Cities were filthy decades ago and created “the milk problem.” Thirty to forty percent of people would die from contaminated milk in the late 1800s. Mark describes how raw milk is processed. (22:00) Mark's farm has a lab on site that tests every batch for negative bacteria. The only benefits to commercialized milk are that it “lubricates cereal.” (24:30) Pasteurized milk is the number one allergenic food listed on the FDA's website. Raw milk is not associated with bad digestion; it can heal the gut. (33:00) Food is the foundation of health, not medicine. (41:00) They discuss which states where raw milk is legally available. (43:00) Do your research on farms in your area, and whether raw milk is available to you or not. Mark's raw milk is available in approximately 500 stores in California. Go to to find out more. More News If you are interested in the NSNG® VIP group, closed for registration, but you can get on the wait list - Don't forget to check out Serena Scott Thomas on Days of Our Lives on the Peacock channel.  “Dirty Keto” is available on Amazon! You can purchase or rent it . Make sure you watch, rate, and review it! Eat Happy Italian, Anna's next cookbook, is available!  You can go to  You can order it from .  Anna's recipes are in her cookbooks, website, and Substack–they will spice up your day!  Don't forget you can invest in Anna's Eat Happy Kitchen through StartEngine.  Details are at Eat Happy Kitchen.  There's a new NSNG® Foods promo code you can use! The promo code ONLY works on the NSNG® Foods website, NOT on Amazon. https://nsngfoods.com/   PURCHASE  DIRTY KETO (2024) The documentary launched in August 2024! Order it TODAY! This is Vinnie's fourth documentary in just over five years. Visit my new Documentaries HQ to find my films everywhere:  Then, please share my fact-based, health-focused documentary series with your friends and family. Additionally, the more views, the better it ranks, so please watch it again with a new friend! REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! PURCHASE BEYOND IMPOSSIBLE (2022) Visit my new Documentaries HQ to find my films everywhere:  REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! FAT: A DOCUMENTARY 2 (2021) Visit my new Documentaries HQ to find my films everywhere:  FAT: A DOCUMENTARY (2019) Visit my new Documentaries HQ to find my films everywhere: 

"Imitation for Homogenization" | Pastor Kimberly D. Anderson | Apr. 23, 2025 by Pastor Jonathan M. Anderson, Sr.

The tattoo community is currently experiencing a significant divide, as highlighted in a recent podcast episode. This divide is marked by a growing trend of judgmental attitudes among some artists, which starkly contrasts with the original ethos of acceptance and individuality that has long been a cornerstone of tattoo culture. In this episode of "Chats and Tatts," host Aaron Della Vedova connects with renowned tattoo artist James Tex, freshly crowned winner of Ink Master Season 16. Recorded live at the prestigious Gods of Ink tattoo convention in Frankfurt, Germany, Aaron and James dive into the world of illustration-based tattooing, sharing insights on their artistic styles and experiences within the tattoo community. Aaron reflects on the importance of inclusivity in tattoo culture and the challenges posed by judgmental attitudes among some artists. Tune in for an engaging conversation filled with passion for tattoo artistry and personal stories from two dedicated professionals in the field, and one that celebrates individuality in the world of tattoos! Chat Breakdown: 00:00:20 - Online Negativity 00:02:29 - Life After Winning Ink Master 00:02:50 - Experience on Ink Master: Drama and Reality 00:04:33 - James Tex Personal Life and Career Longevity 00:06:10 - Work-Life Balance and Tattooing Schedule 00:08:19 - Physical Health and Tattooing 00:12:25 - Evolution of Tattoo Equipment 00:15:25 - Tattoo Design and Client Interaction 00:21:20 - Social Media's Impact on Tattooing 00:26:48 - Efficiency in Tattooing 00:30:58 - Anxiety and Homogenization in Tattooing 00:36:20 - The Seriousness and Zen of Tattooing 00:40:05 - Anesthesia in Tattooing 00:42:21 - Attitudes Towards Tattooing Methods 00:43:19 - Personal Experience with Anesthesia in Tattooing Quotes: "I became a tattooer because I didn't want to be a part of that culture out there that was judging people." "In the end, I think anybody that does well in life is going to work hard." "You could probably hot glue a needle to a bar if that thing's going up and down at the right speed and make a fucking fine tattoo with that." "Great art, I think, is the art of simplification." "If you want something to last forever, it's permanent on your body, you should take it seriously." "What other job could you possibly have that you would have that level of connection with thousands of people?" "It doesn't matter what you do. People are going to judge anyways, right?" "If you have a passion for it, you should do it, honestly." Stay Connected: Chats & Tatts: Website: http://www.chatsandtatts.com⁠ Tik Tok: https://www.tiktok.com/@chatsandtatts  IG: http://www.instagram.com/chatsandtatts Chats & Tatts YouTube: https://www.youtube.com/c/chatsandtatts Connect with Aaron:⁠   Aaron IG:⁠ http://www.instagram.com/aarondellavedova⁠ Guru Tattoo: http://www.Gurutattoo.com Connect witth James: IG: https://www.instagram.com/jamestex  

Homogeneity is the name of the game in certain circles of brewing—from massive brewers who standardize their hop lots by blending before pelletizing, or hop companies that blend lots to iron out highs and lows in a particular crop year. But for Garage Project (https://garageproject.co.nz) and Hapi Research (https://hapi.co.nz)'s Pete Gillespie, that search for the least offensive middle way removes the incentive for everyone to optimize for quality, expression, and individuality that's core to the idea of craft beer. In their brewing program, and in their partnership to pursue new hop varieties, character and unique experiences are the name of the game, and they're putting significant investment behind the pursuit. In this episode, Gillespie discusses: using supporting hops to accentuate lead hop characters the impact of pick time on hop expression variations within single field blocks of hop varieties the dynamic shift in Nelson Sauvin over the picking window terroir's impact on hop flavors and aromas exploring diverse growing areas for hops in New Zealand surprise impact in this year's hops like Southern Cross the inscrutable challenge and benefit of Riwaka Hāpi Research's investment in developing new NZ varieties secrets of selecting Southern hemisphere hops And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): G&D Chillers Elite 290 Micro-series line utilizes a natural refrigerant, features a more compact design with variable speed fans, and offers near-zero global warming potential. The future of sustainable refrigeration is here! Learn more about G&D's Elite 290 line and visit GDCHILLERS.COM. Berkeley Yeast (https://berkeleyyeast.com). Berkeley Yeast bioengineers ordinary strains and make them extraordinary—enhancing the flavors you want and eliminating the ones you don't. Visit berkeleyyeast.com to learn more and start brewing with science on your side. Old Orchard (https://www.oldorchard.com/brewer): As breweries expand beyond beer into other segments like mocktails and CBD beverages, Old Orchard is here to help. Whether trending flavor additions or nostalgic favorites, the next best thing is around the corner at Old Orchard. More information and free samples are waiting at oldorchard.com/brewer (https://www.oldorchard.com/brewer) Indie Hops (https://indiehops.com) Taste the modern flavors of Indie Hops at CBC, this year in Indianapolis. Join Indie in Indy for 14 incredible collab beers. Check out the full CBC beer lineup at www.indiehops.com and plan to stop by their booth #3122. Ss Brewtech (https://www.ssbrewtech.com) Featuring a laser-welded cooling jacket for efficient and precise temperature control, an innovative silicone racking arm, and a carbonation stone that allows you to carbonate right in the fermenter, Unitank 2.0 is engineered to help you get the most out of your fermentations! Visit Ss Brewtech.com (https://www.ssbrewtech.com) to learn more! Isuzu Trucks (https://www.isuzucv.com) Whether you are looking for a self-distribution solution or one to deliver supplies, there is an Isuzu truck that will fit your needs. Go to isuzucv.com (https://www.isuzucv.com) to check out their impressive lineup or visit an Isuzu dealer today to find out why now, more than ever, Isuzu trucks are the trucks you trust for the work you do! Cytiva (https://info.cytivalifesciences.com/sample-request-brewing.html) Protecting your beer's highest quality is crucial to maintain its unique taste and prevent spoilage organisms, and microbiological testing plays a vital role in this process. Cytiva offers a comprehensive portfolio of laboratory filtration products designed for both lab and production-floor use. Brewery Workshop (https://breweryworkshop.com) If you're launching a brewery or acquiring an existing one, consider our brewery workshop and new brewery accelerator, September 14 through 17th in Fort Collins, Colorado. Visit breweryworkshop.com for more information and to secure your spot.

Former guitarist for Canadian Music Hall of Fame recording artist “The Guess Who” (2021-2024) - Michael's pedigree also includes many years as lead guitarist and musical director with original Foreigner vocalist and solo artist Lou Gramm, guitarist with multi-platinum artist Mark Slaughter, as well as both RockStar counselor and Music Director of the prestigious Rock n Roll Fantasy Camp organization. In addition to playing venues around the world with these icons, he has performed with many industry greats, most notably Rudy Sarzo (Ozzy Osbourne, Dio, Whitesnake), Paul Stanley (KISS), Gene Cornish (The Rascals), Buddy Guy, Carmine and Vinny Appice (Vanilla Fudge, Black Sabbath), Nancy Wilson (Heart), Rich Redmond (Jason Aldean) and original Foreigner drummer Dennis Elliott. He also shared the stage with legendary Bad Company vocalist Paul Rodgers and former Heart guitarist Howard Leese at the “Pandora Unforgettable Moments on Ice” show, which was broadcast worldwide on ABC-TV and On Demand. Michael has also been the focus of articles in Guitar World, Guitar One and Vintage Guitar Magazine, as well as a featured guest on several podcasts including Guitar Player Magazine‘s “No Guitar Is Safe” hosted by GP's Jude Gold. With The Guess Who, he  has recorded and released their latest full length album “Plein D'Amour” with eight music videos (one for each track) to coincide!  In late 2024 Michael was invited back to the “Lou Gramm All Stars” to complete this year's tour, after Lou's long overdue induction to the prestigious Rock & Roll Hall of Fame as a member of Foreigner.  Michael is also a member of Rizz & The Believerz which includes current and former members of Tesla (Troy Luccketta), Whitesnake (Michael Devin), and Lynyrd Skynyrd (Peter Keys). Rizz has released the 2024 EP “Everyday People” which Michael played guitar on and has appeared live with as well as WSMV's “Today In Nashville” showcase.   Some Things That Came Up: -3:30 Michael and Rich met at The Saban Theater in 2016  -4:20 Michael moves his family to Nashville in July of 2020 -5:00 Rochester, NY…home of Steve Gadd, Lou Gramm, Chuck Mangione…and…Chicken           French! -6:00 Rich still owes Michael Tupperware -8:45 Keith Urban playing at the Nashville airport? -12:45 Conspiratorial Minded? Alex Jones? Drones? Flat Earth? Did we land on the moon? -16:45 The masks -17:45 The Masons -18:45 Playing music with Lou Gramm. Michael also backed up Paul Rodgers when Lou Gramm was direct support for Bad Company -21:45 Lou Gramm played drums in the band Black Sheep, before Foreigner  -23:00 Seeing Foreigner with Denny Carmassi on drums.  -23:41 Lou's brain tumor diagnosis in the 90's -25:30 The love of Edward Van Halen  -26:00 Finishing Rick Rubin's book  -30:00 Grease Soundtrack, Saturday Night Fever Soundtrack…then…Van Halen 1 was the life    changer -31:00 Michael started on drums, and then violin and saxophone. Guitar was the last instrument.  -32:00 Neal Schon is #1  -37:50 Counselors at The Rock N' Roll Fantasy Camp and then rocking with School of Rock at The Ryman -40:00 The satisfaction of running into ex-students and the discipline we pass on -45:40 Rizz and the Believers project -49:00 The love of Troy Luccketta  -52:00 Michael's tribute band choice is Journey and KISS -53:00 Resurrection's Jim Handley -58:00 Jon England and the Western Swingers  -1:00:00 Michael is a Carrie Underwood fan!  -1:07:20 Homogenization of Music and the cannibalization of radio talent -1:09:00 The Fave 5    The Rich Redmond Show is about all things music, motivation and success. Candid conversations with musicians, actors, comedians, authors and thought leaders about their lives and the stories that shaped them. Rich Redmond is the longtime drummer with Jason Aldean and many other veteran musicians and artists. Rich is also an actor, speaker, author, producer and educator. Rich has been heard on thousands of songs, over 30 of which have been #1 hits!   Follow Rich: @richredmond www.richredmond.com   Jim McCarthy is the quintessential Blue Collar Voice Guy. Honing his craft since 1996 with radio stations in Illinois, South Carolina, Connecticut, New York, Las Vegas and Nashville, Jim has voiced well over 10,000 pieces since and garnered an ear for audio production which he now uses for various podcasts, commercials and promos. Jim is also an accomplished video producer, content creator, writer and overall entrepreneur. www.itsyourshow.co  

In this episode of the Better Tech podcast, host Jocelyn Houle talks with Dr. Seth Dobrin, founder and CEO of Qantm AI, about the risks of AI creating a one-sided view of the world. Dr. Dobrin explains how most AI systems are built with limited perspectives and data, often missing representation from many cultures and regions.They discuss ways to make AI more inclusive, like using diverse data and smaller, focused AI models. Dr. Dobrin also shares ideas on how governments, companies, and developers can work together to create fair and responsible AI systems that benefit everyone.

Higher education has traditionally sought to homogenize the student experience, from intake to outcomes.  The assumption is that students should be uniformly prepared to achieve a uniform set of outcomes in order to be prepared for a post education world experience.  The problem with this is that students are diverse coming in, and the real world on the other side of education is also diverse. This often leads to a complex, frustrating experience that is tied to enforcing artificial norms and leveling cultural deficiencies.  In this episode I'll discuss how simplifying the education experience without homogenization celebrates how cultural diversity contributes to the workforce and society.  EdUp Insights is part of the EdUp Experience Podcast Network

This week we hosted Kyle Chayka, author of Filterworld. We dive into his key findings on how algorithms flatten culture, impact the crypto industry and more.Timeline:00:00 Introduction and Background03:47 Writing Filterworld05:55 Stuck Culture: The Rise of Mainstream Social Internet08:00 Understanding How Algorithms Work11:35 Different Flavours of Algorithms14:47 Flattening16:20 TikTok's Optimized Algorithm 21:45 The Homogenization of Culture22:40 Taste or Algorithmic Recommendations?24:37 Platform-Based Cultures30:45 Ineffable Taste vs Data-driven Recommendations34:00 Sandcastle Platforms & Non-Algo Platforms36:17 Better Regulation for Social Networks45:00 AI Further Flattening Culture and Creativity53:13 Balancing Novelty and Taste in Content Consumption56:35 Post-Game Show~~~~Subscribe to the Flywheel mailing list: https://flywheeldefi.com~~~~Follow FlywheelTwitter: https://twitter.com/FlywheelDeFiTelegram: https://t.me/FlywheelDeFiYouTube: @flywheeldefiSpotify: https://open.spotify.com/show/34xXNO289naHrPB2h4uN4J?si=7aa710b683c04a66Apple Podcasts: https://podcasts.apple.com/ca/podcast/flywheel-defi/id1628697864~~~~ConnectDeFi Dave: https://twitter.com/defidave22Kiet: https://twitter.com/0xkapital_kSam: https://twitter.com/traders_insightLewy: https://x.com/lewquidity~~~~Not financial or tax advice. This channel is strictly educational and is not investment advice or a solicitation to buy or sell any assets or to make any financial decisions. This video is not tax advice. Talk to your accountant. Do your own research.

Heather and I chat about AI in defense and culture!

We live in an age of homogenization, an age of flattening, of evening everything out. We are, it seems, no longer able to make distinctions. We see this in the culture. But before it was cool in the culture, the church had been taking part in its own homogenization process. This has happened and is still happening with how we look at and think about sin. In this episode, Stephen Preus diagnoses this flattening of sin in order to distinguish between how all sins warrant damnation from God, but not all sins have the same effect in the life of the Christian. He calls us back to the distinction made by our orthodox Lutheran fathers of mortal and venial sins.  Order Servant of Christ's Church: A Festschrift in Honour of John R. Stephenson. ----more---- Host: Fr. Jason Braaten Special Guest: Fr. Stephen Preus ----more---- Become a Patron! You can subscribe to the Journal here: https://www.gottesdienst.org/subscribe/ You can read the Gottesblog here: https://www.gottesdienst.org/gottesblog/ You can support Gottesdienst here: https://www.gottesdienst.org/make-a-donation/ As always, we, at The Gottesdienst Crowd, would be honored if you would Subscribe, Rate, and Review. Thanks for listening and thanks for your support. 

Unlock the secrets of invasion ecology and transform your understanding of invasive species with our latest episode on the Poor Proles Almanac. Andy takes the lead in unraveling the complex dynamics of invasives by using case studies, such as the autumn olive in New England, revealing both its beneficial traits and its invasive consequences. By contrasting this plant with the native silverberry, we reveal how historical land management practices, like fire and grazing, have shaped their spread. Learn how hardiness zones, soil conditions, and human activities play pivotal roles in the success and control of these species. In our exploration of eco-evolutionary experience, we dive into the intricate relationships between native and invasive species. Discover how the invasive Argentine ant disrupts seed planting in South Africa's Fynbos Biome, and trace the global spread of Japanese knotweed from a single introduction. We discuss the rapid adaptability of invasive species and their lasting ecological impacts, such as soil changes and hybridization threats. Historical perspectives, including Howard Odom's maximum power principle, offer a deeper understanding of how invasives thrive based on energy efficiency. We round out the episode by addressing the profound implications of invasive species on ecosystems and the critical importance of ecological integrity. Examine how modern societal practices contribute to habitat destruction and species homogenization, and why preserving native landscapes is crucial. Our concluding discussion focuses on ecological restoration, highlighting the indispensable role of indigenous stewardship and the preservation of native plants. Join us for a nuanced conversation that emphasizes the long-term goal of ensuring the legacy of our natural world for future generations. For sources and to read more about this subject, visit: www.agroecologies.org    Buy the original magazine where this piece was published! https://mergoat.com/product/preorder-vol-2-n1-a-horde-a-heap-a-pile/    To support this podcast, join our patreon for early episode access at https://www.patreon.com/poorprolesalmanac For PPA Writing Content, visit: www.agroecologies.org For PPA Restoration Content, visit: www.restorationagroecology.com For PPA Merch, visit: www.poorproles.com For PPA Native Plants, visit: www.nativenurseries.org To hear Tomorrow, Today, our sister podcast, visit: www.tomorrowtodaypodcast.org/   keywords: Invasion Ecology, Invasive Species, Autumn Olive, Silverberry, Land Management, Fire, Grazing, Hardiness Zones, Soil Conditions, Human Activities, Eco-Evolutionary Experience, Argentine Ant, Seed Planting, Japanese Knotweed, Genetic Bottlenecks, Generalist Strategies, Soil Alteration, Hybridization, Black Locust, Native Mulberry, Capitalism, Profit, Homogenization, Permaculture, Sociopolitical Dimensions, Ecological Integrity, Climate Change, Habitat Destruction, Indigenous Stewardship, Native Plants, Ecosystems, Mutual Care, Evolution, Legacy

More philosophical ramblings. --- Send in a voice message: https://podcasters.spotify.com/pod/show/dick-chasse/message

Among the bombastic trailers showcased in the Xbox showcase at Not E3™ — er, I mean Summer Game Fest™ — was one particular reveal that some fans have been waiting for for the better part of a decade: Dragon Age: The Veilguard. And boy oh boy, was it ever a bewildering first look. This week, Zak and Aaron sit down to discuss their impressions of the newest iteration of Dragon Age 4, and why it seems to feel so little like the beloved games that came before it. They also discuss what's lost when IPs that used to have a strong identity throw what made them unique by the wayside in favor of mass appeal.Please, enjoy.Listen to Beach Girl on SpotifyCheck out edouggieart on EtsyCheck out even more edouggieart on Instagram

Today we talk to the owners of 2 dairy farms - a raw milk micro dairy in Tennessee & an organic dairy farmer and cheese processor in BC, Canada. We invited a conventional dairy farmer to add perspective, but they declined. There's a lot of buzz on the internet about raw milk but that's not the whole story. We explain pasteurization, homogenization, nutritional value, how cows are fed & we discuss hormone use. In this series, we're taking you deep into the complicated world of your food supply. Whether it's a steak, salad or slice of bread… there's a lot happening in the process of getting what you eat to your table and you should know about it. Who owns the farmland? Who is growing your food? Do we have a secure food supply, is our food safe and are we stewarding the land and animals well in the process? In this 5-part series we're pulling back the curtain and answering those questions. GUESTS: Julaine, Creekside Cheese & Creamery: @creeksidecheeseandcreamery Justin and Amber Miller: @wildstylefamily SPONSORS: ARK Heirloom Seed Kits: Use the code BOOMCLAP to save 10% off your order. ⁠⁠Ark Heirloom Seed Kits – ARK Seed Kits ⁠⁠ Barn2Door: ⁠⁠⁠ ⁠BARN2DOOR⁠⁠ or ⁠Localfarmfinder.com⁠ Rowe Casa Organics: Use the code BOOMCLAP to save 20% off your first order. ⁠⁠⁠ ⁠Rowe Casa Organics⁠⁠ CONNECT WITH US: Podcast:⁠⁠ @boomclappodcast⁠⁠ ⁠www.theboomclappodcast.square.site⁠ RITA: ⁠⁠@ritarogersco⁠⁠ ⁠www.ritarogersco.com⁠ CECILY: ⁠⁠@cecily.dickey⁠⁠ ⁠www.thegracetogrow.com

The hosts discuss their experiences at SCGCon and the challenges they faced. They also review their predictions for the top eight and analyze the metagame. The conversation highlights the frustration of limited space and the impact it had on the event. The hosts share their tournament experiences and interview other players. Overall, the episode provides insights into the SCGCon event and the legacy metagame. The hosts review their tournament experiences and discuss the metagame breakdown and potential adaptations. They highlight the importance of playing real decks and practicing online. They also discuss the concept of curve compression and the need for redundancy in deck construction. The hosts touch on the performance of specific players and the potential for bans in the format. They conclude by emphasizing the need for a more homogenized approach to deck construction in order to compete in the current metagame.Takeaways Limited space and overcrowding at events can negatively impact the experience for players. Predicting the top eight in a tournament can be challenging, but analyzing the metagame can provide valuable insights. Blood Moon decks were prevalent in the SCGCon legacy metagame. Practice and preparation are crucial for success in competitive events. Interviews with other players can provide additional perspectives and insights. Chapters00:00Introduction and Snapshot of the SCG Metagame08:16Predictions for the Top Eight12:05Challenges and Frustrations at SCGCon21:30Interview with Chris Benucci25:41Interview with Anon27:00Phil's Tournament Experience29:57Mistakes and Tournament Structure31:23Tournament Hopes and IDing34:01Match against Amy and Tough Matchup36:07Match against Mono Black Scaminator38:47Match against Budget Storm40:46Leaving the Tournament43:41Metagame Breakdown and Adaptations45:46Playing Real Decks and Practicing Online49:34Potential Bans and Format Cleanup52:42Curve Compression and Redundancy55:26David Marchese's Performance56:47Lowering the Format and Homogenization

The hosts discuss their experiences at SCGCon and the challenges they faced. They also review their predictions for the top eight and analyze the metagame. The conversation highlights the frustration of limited space and the impact it had on the event. The hosts share their tournament experiences and interview other players. Overall, the episode provides insights into the SCGCon event and the legacy metagame. The hosts review their tournament experiences and discuss the metagame breakdown and potential adaptations. They highlight the importance of playing real decks and practicing online. They also discuss the concept of curve compression and the need for redundancy in deck construction. The hosts touch on the performance of specific players and the potential for bans in the format. They conclude by emphasizing the need for a more homogenized approach to deck construction in order to compete in the current metagame.Takeaways Limited space and overcrowding at events can negatively impact the experience for players. Predicting the top eight in a tournament can be challenging, but analyzing the metagame can provide valuable insights. Blood Moon decks were prevalent in the SCGCon legacy metagame. Practice and preparation are crucial for success in competitive events. Interviews with other players can provide additional perspectives and insights. Chapters00:00Introduction and Snapshot of the SCG Metagame08:16Predictions for the Top Eight12:05Challenges and Frustrations at SCGCon21:30Interview with Chris Benucci25:41Interview with Anon27:00Phil's Tournament Experience29:57Mistakes and Tournament Structure31:23Tournament Hopes and IDing34:01Match against Amy and Tough Matchup36:07Match against Mono Black Scaminator38:47Match against Budget Storm40:46Leaving the Tournament43:41Metagame Breakdown and Adaptations45:46Playing Real Decks and Practicing Online49:34Potential Bans and Format Cleanup52:42Curve Compression and Redundancy55:26David Marchese's Performance56:47Lowering the Format and Homogenization

Could upheaval and layoffs in YouTube's creator management teams be at least part of the reason creators like MatPat are suddenly quitting YouTube? It stands to reason that larger creators would be the first ones to know if YouTube is shifting away from the "You" in YouTube to focus more on TV content like the NFL. That means that there will be less incentive to spend all your time on the platform if it will be diminishing returns in the coming months and years. But that's JUST a theory... ➡️ Tip Jar and Fan Support: http://ClownfishSupport.com ➡️ Official Merch Store: http://ShopClownfish.com ➡️ Official Website: http://ClownfishTV.com Additional Context: Recent developments in the YouTube creator community, especially the departure of high-profile creators like MatPat, have sparked discussions about the platform's future direction and its impact on content creators. YouTube's Restructuring and Layoffs: YouTube has undergone significant organizational changes, including layoffs affecting its creator management teams and other divisions​​. These changes are part of a broader strategy to streamline operations and focus on key areas like music, sports, and TV content. The recent multibillion-dollar deal with the NFL for Sunday Ticket games exemplifies this shift​​. Such moves could potentially signal a change in YouTube's content focus, perhaps leaning more towards professionally produced content and partnerships with major brands and networks. Content Creator Burnout: Many popular YouTube creators, including MatPat, have cited burnout and a desire to focus on different creative endeavors as reasons for stepping back or leaving the platform​​​​​​. The intense pressure to produce regular content that meets the ever-changing expectations of a large audience can be challenging and exhausting. This trend is not limited to YouTube, as creators across various platforms face similar pressures. Changing Internet Landscape: The rise of platforms like TikTok and changes in viewer preferences have altered the online content landscape. This shift has impacted how content is created and consumed, with a growing emphasis on shorter, more spontaneous content. YouTube's introduction of Shorts is an attempt to adapt to this trend, but it has also created challenges for long-time creators used to different formats​​. Homogenization of Content: The replication of successful content styles and formats by multiple creators has led to a lack of originality and diversity in content. This trend has been observed across various platforms, including YouTube and TikTok, and can be discouraging for creators striving for unique and innovative content​​. MatPat's Departure and Future Plans: MatPat's announcement of stepping back from his active role in hosting Game Theory and focusing on behind-the-scenes creative work and original projects, such as an animated show and a video game, reflects a broader trend among creators seeking new creative avenues and a better work-life balance​​. The upheaval in YouTube's creator management teams and the platform's evolving content focus might be influencing creators' decisions to leave or change their approach. The departure of prominent creators like MatPat signals a pivotal moment in the platform's history, as it navigates the balance between supporting individual creators and pursuing broader content strategies. About Us: Clownfish TV is an independent, opinionated news and commentary channel that covers Entertainment and Tech from a consumer's point of view. We talk about Gaming, Comics, Anime, TV, Movies, Animation and more. Hosted by Kneon and Geeky Sparkles. Disclaimer: This series is produced by Clownfish Studios and WebReef Media, and is part of ClownfishTV.com. Opinions expressed by our contributors do not necessarily reflect the views of our guests, affiliates, sponsors, or advertisers. ClownfishTV.com is an unofficial news source and has no connection to any company that we may cover. This channel

In this insightful podcast, Simon Dixon, co-founder of DixonBaxi, highlights the importance of maintaining spontaneity and learning while getting better at professional work, emphasizing the need to adapt to the ever-changing landscape of technology and global markets. He also discusses the integration of AI into their work, emphasizing the role of creativity and human idiosyncratic thinking in shaping meaningful designs amidst technological advancements. As the conversation unfolds, Dixon shares his thoughts on the impact of AI on various creative disciplines, addressing concerns and embracing the opportunities it brings. He emphasizes the importance of ethical considerations in the era of advanced technology while acknowledging the democratization it brings to the creative industry. The dialogue extends to the evolving nature of work, the challenges of maintaining a sense of purpose in a technologically driven future, and the need for creators to find a balance between leveraging technology and preserving their unique, human touch in the creative process. Time Stamps: (00:00) Introduction (01:00) Integration of AI (02:00) AI's Impact on Creativity (03:00) Planning for the Future (04:00) Adaptive Creative Process (05:00) Use of AI in Work (06:00) Client Perspective on AI (07:00) Impact of Change on Individuals (08:00) Evolution of Work in the Industry (09:00) Ethics in Technology (10:00) Remote Working Dynamics (11:00) AI Integration and Regulation (12:00) Ethics and Human Complicity (13:00) Judgment and Flexibility in Ethics (14:00) Doing the Right Thing (15:00) Human-Technology Hybridization (16:00) Impact of Technology on Work (17:00) Challenges in the Future (18:00) Advice for Creatives (19:00) Technology and Distinction (20:00) Democratization of Technology (21:00) Changing Dynamics of Creativity (22:00) Homogenization in Social Media --- Send in a voice message: https://podcasters.spotify.com/pod/show/mountain-collective/message

Uzair Younus comes back on The Pakistan Experience to discuss his visit to Karachi, Memon Culture, Gujrati Heritage, why India is thriving Economically and Pakistan is not, the Fitness issues of the Pakistani cricket team, stunted child growth in Pakistan, the Pakistani elites, 18th Amendment, Elections, PTI, PML-N, Smuggling, Chaliya and more. Uzair Younus is the director of the Pakistan Initiative at the Atlantic Council's South Asia Center. The Pakistan Experience is an independently produced podcast looking to tell stories about Pakistan through conversations. Please consider supporting us on Patreon: https://www.patreon.com/thepakistanexperience To support the channel: Jazzcash/Easypaisa - 0325 -2982912 Patreon.com/thepakistanexperience And Please stay in touch: https://twitter.com/ThePakistanExp1 https://www.facebook.com/thepakistanexperience https://instagram.com/thepakistanexpeperience The podcast is hosted by comedian and writer, Shehzad Ghias Shaikh. Shehzad is a Fulbright scholar with a Masters in Theatre from Brooklyn College. He is also one of the foremost Stand-up comedians in Pakistan and frequently writes for numerous publications. Instagram.com/shehzadghiasshaikh Facebook.com/Shehzadghias/ Twitter.com/shehzad89 Chapters 0:00 Introduction and Uzair's popularity in India 3:00 Uzair's visit to Karachi 6:00 Language issue, Gujarati, Memons and Homogenization of cultures 18:00 Difference in Gujrati Memons and Pakistani Memons 22:00 Why is India thriving Economically and Pakistan is not? 27:30 Sports and Pakistan's rejection of the Scientific Method 32:00 Pakistani cricketers fitness issues and the Sports Board 42:00 Pakistan needs to focus on Education and Healthcare 46:00 The Pakistani elites don't care about the Pakistani public 55:00 Local Taxation and the 18th Amendment 1:03:00 Finance Minister won't be able to fix everything 1:05:30 Difference in Indian and Pakistani Finance Ministry 1:10:00 Elections: PTI vs PML-N 1:19:00 Propaganda in Pakistan and Political musical chairs 1:28:00 Riko Deq 1:33:00 Jehangir Tareen's seed policy and Smuggling on the borders 1:41:00 Audience Questions

We live in an age of homogenization, an age of flattening, of evening everything out. We are, it seems, no longer able to make distinctions. We see this in the culture. But before it was cool in the culture, the church had been taking part in its own homogenization process. This has happened and is still happening with how we look at and think about sin. In this episode, Stephen Preus diagnoses this flattening of sin in order to distinguish between how all sins warrant damnation from God, but not all sins have the same effect in the life of the Christian. He calls us back to the distinction made by our orthodox Lutheran fathers of mortal and venial sins.  Order Servant of Christ's Church: A Festschrift in Honour of John R. Stephenson. ----more---- Host: Fr. Jason Braaten Special Guest: Fr. Stephen Preus ----more---- Become a Patron! You can subscribe to the Journal here: https://www.gottesdienst.org/subscribe/ You can read the Gottesblog here: https://www.gottesdienst.org/gottesblog/ You can support Gottesdienst here: https://www.gottesdienst.org/make-a-donation/ As always, we, at The Gottesdienst Crowd, would be honored if you would Subscribe, Rate, and Review. Thanks for listening and thanks for your support. 

In episode 70 of The Gradient Podcast, Daniel Bashir speaks to Irene Solaiman.Irene is an expert in AI safety and policy and the Policy Director at HuggingFace, where she conducts social impact research and develops public policy. In her former role at OpenAI, she initiated and led bias and social impact research at OpenAI in addition to leading public policy. She built AI policy at Zillow group and advised poilcymakers on responsible autonomous decision-making and privacy as a fellow at Harvard's Berkman Klein Center.Have suggestions for future podcast guests (or other feedback)? Let us know here or reach us at editor@thegradient.pubSubscribe to The Gradient Podcast:  Apple Podcasts  | Spotify | Pocket Casts | RSSFollow The Gradient on TwitterOutline:* (00:00) Intro* (02:00) Intro to Irene and her work* (03:45) What tech people need to learn about policy, and vice versa* (06:35) Societal impact—words and reality, Irene's experience* (08:30) OpenAI work on GPT-2 and release strategies (yes, this was recorded on Pi Day)* (11:00) Open-source proponents and release* (14:00) What does a multidisciplinary approach to working on AI look like? * (16:30) Thinking about end users and enabling contributors with different sets of expertise* (18:00) “Preparing for AGI” and current approaches to release* (21:00) Who constitutes a researcher? What constitutes safety and who gets resourced? Limitations in red-teaming potentially dangerous systems. * (22:35) PALMS and Values-Targeted Datasets* (25:52) PALMS and RLHF* (27:00) Homogenization in foundation models, cultural contexts* (29:45) Anthropic's moral self-correction paper and Irene's concerns about marketing “de-biasing” and oversimplification* (31:50) Data work, human systemic problems → AI bias* (33:55) Why do language models get more toxic as they get larger? (if you have ideas, let us know!)* (35:45) The gradient of generative AI release, Irene's experience with the open-source world, tradeoffs along the release gradient* (38:40) More on Irene's orientation towards release* (39:40) Pragmatics of keeping models closed, dealing with open-source by force* (42:22) Norm setting for release and use, normalization of documentation on social impacts* (46:30) Race dynamics :(* (49:45) Resource allocation and advances in ethics/policy, conversations on integrity and disinformation* (53:10) Organizational goals, balancing technical research with policy work* (58:10) Thoughts on governments' AI policies, impact of structural assumptions* (1:04:00) Approaches to AI-generated sexual content, need for more voices represented in conversations about AI* (1:08:25) Irene's suggestions for AI practitioners / technologists* (1:11:24) OutroLinks:* Irene's homepage and Twitter* Papers* Release Strategies and the Social Impacts of Language Models* Hugh Zhang's open letter in The Gradient from 2019* Process for Adapting Large Models to Society (PALMS) with Values-Targeted Datasets* The Gradient of Generative AI Release: Methods and Considerations Get full access to The Gradient at thegradientpub.substack.com/subscribe

On this episode, we speak to Paul Smiley, Executive Director at Gilpin Hall, a non-profit organization with a long tradition of care for the elderly since 1824. Topics discussed include: - Paul's longtime family background in long-term care. - The impact the first interaction with a nursing home can have for a lifetime. - The impact that being a Marine had on Paul's leadership style. - How to think globally and share locally. - The way Paul would describe his leadership style. - How a good leader lays down the track and lets the train do the work. - The ways Gilpin Hall manages to have an outstanding retention rate among team members. - Resisting the trend toward homogenization in the industry. - The importance of making personal connections with residents. Paul Smiley - https://www.linkedin.com/in/paul-smiley-ab010a8/#experience Gilpin Hall - https://www.linkedin.com/company/gilpin-hall/ We appreciate you listening and we are motivated by your feedback. Visit LTCHeroes.com to learn more about us and head to LTCHeroes.com/community to join our exclusive Facebook group for nurses and our exclusive LinkedIn group for long-term care owners. We look forward to seeing you inside the community. Sponsored by Experience.Care This episode is brought to you by Experience.Care, the only long-term care EHR backed by guarantees. Your profitability is our priority and your compliance, our cause. Since 1969. Get your profitability consultation today at Experience.Care/guarantee. Our website is .Care for a reason. We care about your care. Visit us at Experience.Care. #seniorliving #longtermcare #seniors #seniorcare

This episode goes into some territory that's tricky to discuss and uncomfortable to look at: internalized patriarchy and racism. Andrea and I are two white women who tread this space carefully and with respect; seeking to understand, heal, and create awareness around these issues that have maligned, subjugated, and separated humanity for millennia. We are living in a time of deconstruction on multiple levels  -inside ourselves and within all institutions. My new friend Andrea Ward Berg is a Human Design specialist whose career path has spanned 15+ corporate jobs and 7 years of entrepreneurship, working in 10+ countries.      Unpacking “white colonization” & “white feminism” Foundations of institutional racism  Being a merciful witness to your inner illusions & beliefs that create fear & separation Monitoring your “mindspeak” & connecting to joy as keys for collective healing How your Human Design (think Myers Briggs meets Astrology) can serve a liberation tool from harmful programming   Further reading (books we referenced in this discussion): “God is a Black Woman” by Christena Cleveland *  “Eloquent Rage” by Brittney Cooper *  “CRACKING THE HEALER'S CODE: A Prescription for Healing Racism & Finding Wholeness” by Milagros Phillips Discover your Human Design Chart (a free test): mybodygraph.com Find Andrea's work: andreawardberg.com  

How can brands differentiate themselves while remaining intuitive and familiar to consumers?   Are your car, phone, or shoes an outward sign of your personality? What is leading to the trend of odd-ball, zany web designs? Different but FamiliarWhen it comes to experiencing a brand, the desire for something more than utilitarian varies from person to person“You're expecting certain types of content to be delivered in a specific way. And that's part of the attraction is for it to be this really intuitive, familiar experience. So I sort of put that to the side and think about DTC sites and retailer sites as having a lot more scope for variation and a different experience.” - Kiri Masters“There needs to be a balance between solving the homogenization issue and solving the problem of differentiation or distinction, and still being able to be intuitive, still being able to get your consumer to do the flow {from discory to checkout}.” - Roger Figeuiredo“It's really tough to stand out but not stand out so far that you're doing something unintuitive.” - Ben Marks“That discovery and awareness stage of the funnel is where there's a real opportunity to be different. And after that, you kind of want to bring it back to what's normal.” - Kiri MastersMaybe visual design inspiration coming from some of the same places contributes to such boredom online because too many brands are overusing trends rather than being original“You build your mood board, and you're going to go to other brands and you build your mood board off of other brands, and naturally is just going to lead to more of the same.” - Roger Figeuiredo“When you're building your mood board for the look and feel, maybe don't go look at other brands. Look for analogies in design. Then build your mood board off of things that are maybe real life stuff instead of other websites.” - Roger Figeuiredo“Don't do what your competitors, people in your category are doing, do things differently from the start. And you will be more likely to have a less boring, homogenized experience.” - Ben MarksHas Shopify both helped and harmed the growth of eCommerce? Helped by democritizing, removing the barrier of entry, but also harmed by too many template based sites, and also flooding the market with more competitorsGuestsKiri Masters, Head of Retail Marketplace Strategy at AcadiaRoger Figueiredo, VP of Marketing at #paidBen Marks, Director of Global Market Development at ShopwareAssociated Links:The Visions Report is a 100-page report with deep insights, created by Future Commerce.Have any questions or comments about the show? Let us know on futurecommerce.fm, or reach out to us on Twitter, Facebook, Instagram, or LinkedIn. We love hearing from our listeners!Have any questions or comments about the show? You can reach out to us at hello@futurecommerce.fm or any of our social channels; we love hearing from our listeners.

Today we gnash our teeth over the growing trend of "homogenization" of our once-great "Friendly Local Game Shops" (FLGS). By this we mean the trend of on-shelf RPG selections dwindling to scant pale shadows of their former glory, simultaneous with their previous varieties being hacked and slashed down to just 5E, Pathfinder, maybe Warhammer (if we're lucky), and 50 variants of Kids on Bikes. In this era where Magic the Gathering and D&D 5E are the law of the land, we old-timers must now find our glimmers of gaming goodness on the dark, cobweb-strewn corners of the internet, such as this one. Drop us a line! You can follow us on Twitter and Facebook, and we'd love to see you on our Discord Channel too. And let us know your thoughts by leaving a review on iTunes! For even more info and options, check out our main website or our low-bandwidth alternative feed site. Links of Note: Rifts RPG 1st Edition, Digital Rifts RPG Ultimate Edition, Digital Rifts Ultimate Edition, Hardcover Credits: Hosts: NPC and Matthew Gray Music: Opening is "8-Bit bass & lead" by Furbyguy, Closing is "Caravana" by Phillip Gross Episode Length (We support chapters!): 34:09 Glitter Boys, Rifts, the Megaverse, and all other such topics are the property of Kevin Siembieda and Palladium Books. Please buy all their stuff and help keep them in print and making more games! You can order directly at palladiumbooks.com, and their entire catalog is available digitally at Drive-Thru RPG as well. Want to help us pay for hosting? Follow this link to our Pinecast Tip Jar! We've got a merch store if you're looking for some sweet Glitterbois swag. And check out our affiliate store and buy some of the various products we endorse! Support The Glitterbois by contributing to their tip jar: https://tips.pinecast.com/jar/the-glitterbois Send us your feedback online: https://pinecast.com/feedback/the-glitterbois/62f04add-7ce7-4bf7-b7ff-744b43158cfe This podcast is powered by Pinecast. Try Pinecast for free, forever, no credit card required. If you decide to upgrade, use coupon code r-66e5ee for 40% off for 4 months, and support The Glitterbois.

Akira the Don is a devout pop culture enthusiast and a true trendsetter. Both a music innovator and multimedia pioneer, he creates unforgettable experiences through his unique soundtracks.Akira has produced and co-written 3 UK top 40 hits and makes music for movies, video games, catwalks and ad soundtracks. He has released myriad singles, albums, mixtapes and featured tracks.FIND THE MAN ON YOUTUBE: @Akira The Don & MEANINGWAVE® LEARN ABOUT MEANINGWAVE:https://www.meaningwave.com/blogs/meaningwave/what-is-meaningwaveALL THE LINKS:https://www.linktr.ee/akirathedonFOLLOW AKIRA ON TWITTER:https://www.twitter.com/akirathedonFOLLOW ME ON TWITTER: https://www.twitter.com/cliftonaduncan SUBSCRIBE TO MY SUBSTACK: https://cliftonduncan.substack.com MY IMDB PAGE:https://www.imdb.me/cliftonduncan(MOST OF) MY THEATRICAL CREDITS:https://www.abouttheartists.com/artists/265366-clifton-alphonzo-duncanIntro/Outro: https://www.epidemicsound.com/track/stJzyKNNgz/SUPPORT THIS PODCAST BY BUYING SOME DELICIOUS COFFEE FROM OUR FIRST SPONSOR, TWIN ENGINE COFFEE:https://www.twinenginecoffee.com/CliftonDuncanCHAPTERS:0:00:00 -- Sexy Promos!0:02:17 -- Teaser/Intros.0:04:40 -- On Childrearing, and Not Having AIDS.0:11:34 -- A Little About Ourselves.0:17:00 -- Discovering Hip-Hop in its Golden Age.0:22:39 -- The Homogenization of Rap.0:28:32 -- The War on Creative Individuality.0:38:41 -- An Antidote for Doomerism.0:41:24 -- How Artists Can Save the World.

This week responding to a video by Canadian political YouTuber J.J. McCullough about cultural homogenization. For J.J. McCullough's original video, click here: https://youtu.be/XIe_yGQ8Gek --- Support this podcast: https://anchor.fm/sean-thomas-kane/support

0:00 Angering James 0:30 AI art piece wins art competition 13:45 Who gets the copyright? 18:55 Artists are in trouble 21:40 Homogenization of art 24:25 AI music 27:58 What should we do? News Sources: https://lmg.gg/Gjl5F

Episode Notes The sexes are different. Is it a good idea for our society to treat as if they are the same? This podcast is powered by Pinecast.

It's safe to say many of our long held structures are slowly crumbling down. While centralized power had it's place and certain advantages--military defense, distribution of resources at a wide scale--it also has many disadvantages. As the world grows and the population reaches unprecedented numbers, what are some other alternatives we could consider in terms of governance, provision and regulation? In this episode, M.O.N.K. examines this notion of decentralization as it applies to the arts. As the digital world has opened up new avenues for artists, musicians, entrepreneurs, etc...the traditional large-scale corporate mode may be shaking in its boots. Topics Covered: -Benefits of decentralization -The how the digital space is changing the game -Advantages from digital distribution -Disadvantages in digital distribution -The benefactor system. -Matthew McCounghay, Mishka, and JK Livin. -The rise of Hip Hop as an example of decentralization. -Decentralization as a celebration of local flavor. -Homogenization is on the way out because people are tired of the same old thing. *** Pick up the Book: Reclaiming the Man. You can connect with everything going on in the Glawry Universe by clicking here! Instagram: @_glawry_ or @xxmonkxx Twitter: @_glawry_

Exploring the capitalistic causes for the homogenized nature of our stories, our music, and our art, while also looking at the role we play in that process as the consumers or the market.

The in-Direct to Consumer eraWebsites are homogenous and lacking inspiration. If you remove the navigation bar, most websites are indistinguishableShopify's stock is down 75% from its all-time high. While the tech sector experiences pain and economic concerns loom, many brands will need to invest in experience“What do consumers care about? Fast, cheap, and free. Shopify turned a business buyer, a business operator, into a consumer; they want fast, cheap, and free. No wonder eCom is so uninspired.” — PhillipAssociated Links:Shopify down 75% from highStay tuned for VISIONS 2022…coming soon!Subscribe to Insiders and Senses to read more of our hot takes! Listen to our other episodes of Future CommerceTune into Infinite Shelf Season 2!Check out Decoded, our newest limited seriesHave any questions or comments about the show? Let us know on Futurecommerce.fm, or reach out to us on Twitter, Facebook, Instagram, or LinkedIn. We love hearing from our listeners!

Big Marijuana has made its footprint in Quebec thanks to Arch cannabis opponent, Kevin Sabet. Our Video: https://youtu.be/mJK9COXFkbE Source: https://www.thestar.com/politics/political-opinion/2018/10/17/why-is-quebec-cool-to-the-legalization-of-marijuana.html Source: https://mjbizdaily.com/quebecs-cannabis-store-operator-posts-ca66-5-million-profit/ Source: https://potportal.net/anti-cannabis-evangelist-kevin-sabet-launches-watchdog-site-against-legalization-in-canada/ ICYMI - Legalizing the Plant isn't Enough - Legalization Has to Be Legalization for All Classes of People https://open.spotify.com/episode/1833U3lnLybcSfMhhb7epB?si=kawUXpkjT9maoD-uInfpoQ ICYMI - A Victory for Renters and Tenants – Quebec Walks Back Ban on Public Cannabis Smoking https://open.spotify.com/episode/3W97nWkiJl0KrggiqKFKNF?si=twY0MiDkTXCYDGSBgrqxMg ---------------------------------------- To Follow Mr. Sativa on Social Media: Twitter - https://twitter.com/icsativapod GETTR - https://www.gettr.com/user/icsativapod Periscope: https://www.pscp.tv/icsativapodcast Instagram - https://www.instagram.com/_iamcannabissativa/ Please become a Patreon at just $1 a month - http://bit.ly/2NJmshn Please support us via PayPal - paypal.me/icsativapodcast If you want to support us via Anchor: https://anchor.fm/iamcannabissativapodcast/support My Twitch Channel - https://www.twitch.tv/iamcannabissativa My YouTube Channel: https://www.youtube.com/channel/UCdMtiTbOFE3D39rpLfLglaw? My Rumble Channel: https://rumble.com/c/c-1354573 Get Great Quality CBD products from Sequoia Organics: https://www.sequoiaorganics.co/?a_aid=iamcannabissativa My Email: iamcannabissativa@gmail.com Like Our Facebook Page: https://www.facebook.com/iamcsativapodcast/ Now Syndicated on Radical Russ Radio: https://streamingv2.shoutcast.com/radicalruss-radio --- Send in a voice message: https://anchor.fm/iamcannabissativapodcast/message Support this podcast: https://anchor.fm/iamcannabissativapodcast/support

Samantha BessonDroit international des institutionsCollège de FranceAnnée 2021-2022Ivan Krastev - Conférencier invité - Cycle europe du Collège de France : L'angoisse du déclin. Démocratie, démographie et clivage Est-Ouest en EuropeDemocratization and Ethnic (De)HomogenizationThe second lecture focuses on the centrality of the demographic factor in explaining the transformation of European liberal democracies and European welfare states. It argues that while until recently, the relationship between democracy and demography was usually thought of in Malthusian terms (too many people and not enough resources), the demographic shock voiced in parts of Europe today is radically different. It is caused by political fears of demographic decline, depopulation, and a widening gap in opportunities and social attitudes between metropolitan centers and outlying areas. The picture is especially bleak in Central and Eastern Europe, where fertility is low and outmigration is high. The United Nations estimates that since the 1990s, the nations of this region have lost about 6 percent of their collective population, or about eighteen-million persons. If these people formed a country, it would be nearly as populous as the Czech Republic and Hungary combined. The lecture discusses the diverging paths of ethnic homogenization and ethnic diversity in the West of Europe and the East of Europe since World War I and its significance in explaining the nature of Central European populism of today.

Samantha Besson Droit international des institutions Collège de France Année 2021-2022 Ivan Krastev - Conférencier invité - Cycle europe du Collège de France : L'angoisse du déclin. Démocratie, démographie et clivage Est-Ouest en Europe Democratization and Ethnic (De)Homogenization The second lecture focuses on the centrality of the demographic factor in explaining the transformation of European liberal democracies and European welfare states. It argues that while until recently, the relationship between democracy and demography was usually thought of in Malthusian terms (too many people and not enough resources), the demographic shock voiced in parts of Europe today is radically different. It is caused by political fears of demographic decline, depopulation, and a widening gap in opportunities and social attitudes between metropolitan centers and outlying areas. The picture is especially bleak in Central and Eastern Europe, where fertility is low and outmigration is high. The United Nations estimates that since the 1990s, the nations of this region have lost about 6 percent of their collective population, or about eighteen-million persons. If these people formed a country, it would be nearly as populous as the Czech Republic and Hungary combined. The lecture discusses the diverging paths of ethnic homogenization and ethnic diversity in the West of Europe and the East of Europe since World War I and its significance in explaining the nature of Central European populism of today.

Have you been wondering why everything looks the same these days? On today's episode of Biased, editor and creative director Jordan Anderson and I discuss the homogenization of fashion, focusing on Vogue's recent leadership changes and new global content strategy. We also talk about how we stopped mythicizing the industry and its people, what we think make the best storytellers in fashion, and more. Jordan is a Milan-based writer, editor, and creative director. He is the editor-at-large of nss magazine and founder of My Queer Blackness, My Black Queerness (www.mqbmbq.com/en) Follow José on Instagram: https://www.instagram.com/eljosecriales/ Follow José on Twitter: https://twitter.com/eljosecriales Follow Jordan on Instagram: https://www.instagram.com/symbiosity --- Support this podcast: https://anchor.fm/biasedwithjcu/support

Graham grew up in Ojai, a small ranching town in Southern California with pink sunsets dipping below the mountains.  He spent his childhood exploring Europe and the Southwestern United States with his travel writer father and family. His upbringing informs his photography, which is largely based in simplicity, nostalgia, nature, and the truth of a moment. Graham lives in Los Angeles with his wife, a kindergarten teacher, and his son, an extremely inventive whippersnapper. Show Notes: 00:00:00 - Introduction  00:04:55 - Teaching all aspects of history  00:08:53 - Homogenization of culture  00:12:22 - The importance of community  00:15:56 - The confluence of non-sequiturs  00:18:36 - The shifting landscape of commercial photography 00:25:00 - Human psychology within photography  00:33:16 - Graham’s projects during covid  00:42:45 - Having a “jack of all trades” approach  00:48:15 - Personal values influencing the way you approach your career  00:54:54 - Having a balanced life  00:56:51 - Learning and adapting from experience  01:06:00 - Mentorship  01:08:00 - Technical learning vs practical learning  01:14:32 - Wrap up www.artistdecoded.com www.instagram.com/grahamdunn http://www.grahamdunnphoto.com/

Fun facts about milk. Anybody up for some trivia. “Fun facts about milk” is my topic for today. We have fresh milk again and it is always a treat. There isn’t much milk at this point because Rosie is quite a small cow and it’s her first calf. I’ll talk more about that fun fact in a bit. I want to take a minute and say welcome to all the new listeners and welcome back to the veteran homestead-loving regulars who stop by the FarmCast for every episode. I appreciate you all so much. I’m so excited to share with you what’s going on at the farm this week. Our Virginia Homestead Life Updates I don’t know what it’s like where you are, but spring is starting up here. We can still expect some colder days and our last frost date according to the USDA is April 15th. That’s more than a month away. Still, it is in the upper 60’s today and sunny. In short, it’s a beautiful spring day. Reblochon Cheese Before I get into the animal updates, I want to let you know that I just made a brand new cheese that I have never made before. It is still in progress. When I finish this podcast, it will be just about time to put it in the brine solution. Brining is a common method for adding salt to cheese. I’m so excited about this cheese. It is a semi-soft, washed rind cheese. Making it to the point of getting the curds in the molds was very quick and easy. Now the hard part begins. I have never made a rind with this much complexity. If I am successful, I will have created a creamy, buttery cheese that will ooze and melt at room temperature similar to the way that a brie or camembert will ooze out of the skin. The difference is that there isn’t that skin – and that bloomy rind, mushroomy scent and flavor. This cheese will have a much firmer rind. We shall see how it goes. It’s a new adventure. Sheep The sheep are out there milling about looking for every new blade of grass. And there is some out there. Sheep will eat hay, but they prefer fresh grass. It’s not readily available in the winter and they persevere with the hay. But any day you will find them out there seeking at least one blade of fresh grass. Well today they are finding a bit. Granted the blades of grass are few and far between, but there is a bit here and there. As far as lambs, these beautiful ewes have less than three weeks left before they start giving birth. We anticipate this event every single year. You just can’t not love those little lambs bouncing around, jumping straight up and down in the early evening. Praying for this year to be as good as the last. We are looking for about 6 to 8 healthy lambs. Cows A couple of our cow girls are nearing the end of their gestation as well. We could see the next calf as early as two and a half weeks from now. In the coming days, we will begin to start walking the girls up to the milking shed every day. That reminds them of the path and what they need to do to cooperate with the process. Well, they also get a little treat while they are standing there, so that is probably their incentive as they have no care for the process. Walking them up every day also gives us the opportunity to more closely monitor their progress and general health. Any issues are easily spotted and we can respond quickly. I don’t remember if I talked about this the last time, but we are looking at adding a couple of bred heifers or young cows that are bred and ready to deliver in April or May. That would help us out so much. We are trying to build a specific genetic makeup in all of our cows. We need the A2A2 genetics for our fresh milk herd share members. If you are not familiar with A2A2 milk, I did a podcast on the topic called “What is A2A2 Milk? You’ll find it on our website. We also need the genetic trait for BB Kappa casein for making cheese. We have lots of A2A2 cows but we are missing the BB kappa casein trait. I believe the only one who has that genetic trait is also not A2A2. As we move forward, there will be significant changes in our herd. It will take the next five years or so for us to reach our goal of 100% A2A2 and 100% BB kappa casein. Quail I’m saving eggs to put in the incubator. I think I mentioned that we are giving the quail one more year to pay for themselves. So far so good. I actually have new customers that are buying the quail meat. That helps a lot. The eggs sell fairly well, but there is little profit in eggs. Just sayin . . . Today I got the incubator down out of the storage area above the creamery. Tomorrow or the next day I will crank it up and the process of hatching those cute little quail babies will begin again. Garden Preparing the garden for spring is now on the agenda. There is quite a bit to do out there and these wonderful spring days are just the time to do it. I think beginning the tasks will be delayed a few days due to another project I will talk about in a moment. Did I mention that I have 500 bare root strawberry plants coming soon? That’s right 500 strawberry plants. Scott loves jam in his yogurt and I’ve been out of strawberry jam for over a year. This year I plan to remedy that problem. And I’ll have some yummy jam for you guys as well. I have lots of tomato plant starts already sprouting. Also, the basil and thyme are sprouting. It’s so good to be growing stuff again. I have five different herbs, two tomato varieties and eight varieties of pepper plants that I’ve got seeded. Again, only the tomatoes and a couple of herbs have sprouted so far. But I’m actually amazed that those seeds sprouted so quickly. I’ve never seen any of my seeds sprout before 6 or 7 days. These came up in 3 days. Something is going on right now in my growing area this year. I have an amaryllis – actually there are three in that pot. They are all over 13 years old. They have moved with me a couple of times and have nearly died a couple of times. For the first time in 13 years, one of them bloomed. And she bloomed big. There were three primary blossoms and one that was a little late in coming out. That one is the only one left of the four. I watched that stalk grow for days and days and days. Then as it started to open, I realized that it had been so long that I had no idea what color the bloom would be. I thought for sure it would be a deep red. Nope. It was white. At this point I’m thinking that the bulbs might be even more than 13 years old as I’m pretty sure that the last one I bought was red. Well, we shall see if any of the others bloom in the future. Bees A short note on the bees. I don’t talk about them much. We don’t give them a lot of attention. We have never robbed the honey. For quite a few years they have simply gone on with their business of keeping up their hive all on their own. However, it’s not looking good this time. We don’t know for sure yet, but we may have lost the hive this winter. It was a particularly long and cold winter and they may have not survived. We shall see. It was plenty warm enough today for them to be out and about. There are always a few guarding the door. There was nothing when I went out a little while ago. But maybe it is still too cold inside there. I’ll be very sad if we lose our bees. They pollinate our orchard trees and vegetable garden. Creamery On a much happier note, the stairs to the storage area above the kitchen and creamery are currently under construction. What a blessing that will be when it is complete. It was quite the ordeal getting stuff up there. Scott attached a palette to the front forks on the tractor. We loaded it up with stuff and lifted the palette up to the door. A really, really, tall ladder was placed at the other door over the barn. Scott went in that door and came through the storage area to the door over the kitchen and creamery and started unloading the stuff off of the palette. It was a little disturbing seeing him stand on that palette while it was suspended in the air. But it held up just fine. Getting stuff back down got a little easier a few days ago as Scott set up the scaffolding just under the door. A ladder to the scaffold and another ladder to the door made getting stuff down easier than getting it up there. However, the stairs will make it perfect. Fun Facts About Milk Let’s talk about milk. Let’s talk about fun facts about milk. The first thing is following up on what I said a little bit ago about Rosie being small and this being her first calf. Even had she been two years old which is the youngest target age of any cow to have her first calf, she still would not have reached her full size. Amount of Milk All cows generally have a bit of growing to do even after having their first calf. They produce significantly less milk with that first calf because their udder is still smaller than it will be when they reach their full height and size. So, when you are planning your milk needs, keep that in mind. The first year, she will produce perhaps 25% less milk than in her second and subsequent years. The amount of milk produced by her with her second calf is much more of an indication of how much milk she will produce on a regular basis. A huge factor for us regarding how much milk we can expect to be able to use is that the calves need to get their share. Any milk cow will produce far more milk than a calf needs, but that doesn’t stop the calf from trying to drink absolutely as much as they can when given the chance. Every homestead and small dairy will have to manage how much milk the calves get. Think about beef cattle. They nurse their calves as well but they don’t produce near as much milk. I think I read that beef cows produce about 1½ gallons of milk per day. A dairy cow is going to produce three to six gallons per day. Unless they are Holsteins and those cows are pushed to the limit producing 10 to 20 gallons per day. Anyway, we feed our calves 1 gallon of milk per day to start and then bump that up to 2 gallons per day as they get a little bigger. Planning Milk Distribution We do separate our calves from the moms and then bottle feed them. It is a rough three days but then everyone adjusts and all are happy and content once again. Another method that we may try at some point is separating the calves from their moms overnight. We milk in the morning and then the calves get everything else after that. I’m hesitant to try that method as it is important for the cows to be milked out completely twice a day for the proper balance in the milk for cheesemaking. I won’t go into the scientific details, but making cheese is best done with a real consistency in the milk. These are all choices you make when you choose the homestead or small dairy lifestyle. I hope to help educate also that anthropomorphizing cows is not useful. They do not have anything remotely like human thoughts and emotions. In know we tend to feel for them as if they were human but they are not. The separating of the calf from the cow does not cause any lasting damage to the psyche of either the cow or the calf. It just doesn’t. Man was created to have dominion over the animals and plants and the land. We must care for our plants, animals and their living environment. We must be kind to them. We must nurture them. But in the end, plants, animals and the environment are not human and human emotions are not applicable. That is a little bit of a deviation from the topic, but it is an important point to make. Often, I let my emotions get in the way and I feel bad for the animals on their behalf. In the end, it’s a useless pursuit. My method for dealing with this tendency is to allow myself to acknowledge it, feel it and then grasp the reality of it. Removing a calf from its mother does not leave the same kind of deep and perpetual emotional scar for the cow and calf that losing a human child produces in us human beings. It just doesn’t. Okay, moving on from that topic. Amount of milk – the curve When a cow comes into milk, there is a production curve that is pretty consistent. There are four phases in a milking cow’s cycle. There is an early, mid and late lactation period and then there is the dry period. In the early part of the cycle, her milk production will increase, reaching its peak in 60 days or so. Then the milk production begins to drop off ending up just about where it started. Then we “dry” them up. Basically.  we systematically stop milking the cow and she produces less and less milk. We don’t use this milk for making cheese. It can cause some really strange things to occur in an otherwise stable cheesemaking plan. Amount of Cream The amount of cream will change during the lactation cycle. I tried to get some reliable information on the cycle of cream and could not find any. I surmise the reason is the same reason that standardization was instituted and now no one even thinks about it. Milk was standardized to have a specific amount of cream content. Standardized whole milk in the grocery is 3.5% milk fat. The milk is homogenized and that process keeps the cream suspended in the milk. In fresh milk from your cow, the cream will rise to the top and separate from the milk. You can see the exact place in the jar where the cream stops and the milk begins. This is known as the “cream line”. It goes up and down during the lactation cycle. Mom can control cream somewhat and even hold some back for her calf. Nutrition will affect the amount of cream but the biggest factor in determining how much cream your fresh milk has is the breed of animal you are milking. Before standardization, customers were getting varying cream lines in their delivered to their door. I’m actually old enough to remember the milk truck coming at 4:30 or so in the morning and delivering fresh milk to the door. We lived in Michigan and, in the winter, if you didn’t get up and get the milk, it would freeze and break the glass jars. This happened at least once in my childhood. Anyway, to promote customer satisfaction, standards were introduced to ensure that everyone got their fair share of cream. Homogenization removed the cream line from memory and it has become a distant memory. Normande and Jersey Cow Cream Jersey cows are a favorite in lots of small dairies and homestead settings. They have a very deep cream line, far exceeding that 3.5% fat content on your store-bought, pasteurized, homogenized milk. I’ve seen our Normande cows produce a cream line that was about 2 cups out of an 8-cup half-gallon mason jar. Even for the jersey and our Normandes, sometimes there is more cream and sometimes less. But there will always be more cream in the jar of milk from our Normande and Jersey cows than any Holstein cow. Holsteins are the black and white cows we associate with milk these days. It seems that every picture of a milk cow is one of the black and white Holstein variety. Perhaps some of you are as old as me and remember Elsie the cow. She was the cartoon brand image for Borden from the 1930s all the way up to the 1990s when Borden was bought by JM Smucker Company and the milk was rebranded, Eagle Brand. Elsie was a brown cow. When they decided to have a live “Elsie” appear at the world’s fair in 1939, the cow chosen was from a Jersey herd. She even had horns just like the picture. You don’t see many modern pictures of milk cows with horns. They do still exist all over the place – Holsteins, Jerseys and our Normandes all can have horns. It’s all about branding. Holstein cows produce the majority of milk in the United States and the pictures of milk cows reflect that change. But I still love Elsie. Flavors in Milk Throughout the Lactation Cycle The last fun fact about milk that I want to bring up is the unique tastes that pastured dairy cows bring to their milk. I can always taste the grass in fresh milk from our cows. Well, not so much right now as they are eating hay. But when the grass comes in, there can be a definite “grassy” taste to the milk. It is very refreshing in the spring when we are starved for green things. I really, really crave salad this time of year. It’s the only time of year that I crave salad. I’m not a big salad eater. But late winter brings out that craving in my body for fresh green things. Another fun thing that grows in the spring that cows love to eat is wild onions. We actually have some growing out there right now. Our property does not have a lot of wild onions and I am thankful for that. Unlike the grassy taste, the onion taste simply does not go well with milk in my opinion. However, it does make an interesting cheese. So, there is that. The grasses that cows eat change throughout the year. There are spring grasses, summer grasses and fall grasses. Then there is dried grass or hay in the winter. Each of these types of grass affect the taste of our fresh milk and our handmade cheeses. The milk you get in the grocery store doesn’t have that wonderful bouquet of aromas and flavors as those cows are fed a very regulated grain diet. They don’t get to eat grass. Nope. They eat various grains and what is called silage. All of this produces a specific milk flavor that is consistent. There are no seasonal changes in the taste of the milk. And then there is that distinct cooked flavor of pasteurized milk. If that is all you drink, you will never notice it. However, if you drink fresh milk for a period of time and then take a sip of store-bought pasteurized milk, you will definitely notice the difference. Final Thoughts Well, that is it for today’s podcast. We are eagerly anticipating the spring birthing of plants and animals. It is a wonderful time of year. My favorite time of year is spring. I know, I know. We are still 10 days away from spring. But I’m there. I’m so ready. Let me know if you enjoyed the milk trivia. And drop me a line if you have questions or if I can answer any other questions for you about milk, cheese or any other dairy product. If you enjoyed this podcast, please hop over to Apple Podcasts or whatever podcasting service you use, SUBSCRIBE and give me a 5-star rating and review. If you like this content and want to help out the show, the absolute best way you can do that is to share it with any friends or family who might be interested in this type of content. Let them know about the Peaceful Heart Farmcast. Thank you so much for stopping by the homestead and until next time, may God fill your life with grace and peace. To learn about herd shares: Visit our website Herd Share page To share your thoughts: Leave a comment on our Facebook Page Share this show on Twitter, Facebook and Instagram To help the show: PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on Apple Podcasts. Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify Donate on Patreon Website www.peacefulheartfarm.com Patreon www.patreon.com/peacefulheartfarm Facebook www.facebook.com/peacefulheartfarm Instagram www.instagram.com/peacefulheartfarm Locals Peacefulheartfarm.locals.com

Podcast Teaching Guide Topic: Raw Milk Host: Brandon Roy Guests: Mark Foley Randy and Robin Pope Objectives I can explain the difference between Raw and Processed (pasteurized) Milk. I can describe why many states and organizations do not sell or produce Raw Milk products. Question for teacher to ask students before podcast: Did you know that Milk is “cooked” via pasteurization before it is sold at the grocery store? Do you think that pasteurization makes the Milk less healthy? Could we benefit from drinking Raw Milk instead? Questions for teacher to ask students after podcast: Why is processing (pasteurization) required for the sale of most dairy products? a. A student should be able to describe that bacteria present in raw milk has the potential to make people sick. Why do many individuals stand by their practice of drinking raw milk despite the risk? a. Students can discuss multiple factors, including but not limited to: bacteria present is healthy, loss of vitamins, taste, and texture. What do you think about this? Do you think people should be drinking raw milk? a. Student opinion question. Teacher Notes: Teacher should be prepared to discuss the the different types of bacteria that can be found in raw milk, listed below: Brucella, Campylobacter, Cryptosporidium, E. coli, Listeria, and Salmonella Teacher should also be prepared to discuss the following two important terms: A. Milk Homogenization: a. Homogenization is a mechanical process that transforms the two, separate components of whole fresh milk– cream and low-fat milk–into one smooth beverage. To accomplish this, fresh milk is heated and pumped through tiny nozzles at high pressure. The pressure tears the fat globules of the cream into tiny particles, which then disperse evenly throughout the low-fat milk. Non-Homogenized milk will naturally separate into two layers of liquid milk and fatty cream. B. Milk Pasteurization a. Pasteurization is the process of heating milk up and then quickly cooling it down to eliminate certain bacteria. For effective pasteurization, milk can be heated up to 145 degrees Fahrenheit for 30 minutes or at least 161.6 degrees Fahrenheit for 15 seconds Podcast Prompts for Students To Follow Along During Podcast Where does our first guest attend college? Middle Tennessee State University (MTSU) Milk is pasteurized because of __________ present in raw milk that can potentially make humans sick. Bacteria Which of these major vitamins is added to milk during processing? a. Vitamin B b. Vitamin C c. Vitamin D d. Vitamin E 4. Other than cows, the most common animal that humans drink milk from is __________ Goats 5. What is the name of the farm that our 2nd guests' own? Robin's Nest Farms 6. What is the name of the regulation program required for the sale of Raw Milk? Herd share, goat share, or cow-share

In this episode of JCE, we (@MostlyEric, and @JoeQCar, Not @Railvas) talk about Fleets, blaseball, and a process by which the fat droplets from milk are emulsified.PLUGSJapanese Jazz FusionRPG Exploration Society

Chiaki, Lizzie, and Mercedez take a look back at TRIGGER’s over-the-top furry rights anime BNA! 0:00:00 Intros 0:01:28 Background 0:04:51 Impressions 0:07:45 Coming out 0:10:21 Homogenization in civil rights movements 0:13:31 Use of racial themes and imagery 0:18:27 Nina and portrayals of beast women 0:26:41 Baseball bears, Jackie Robinson, and failure to challenge racial stereotypes 0:37:23 Nazuna and the cult 0:43:00 Michiru, Nazuna, and women’s empowerment 0:49:15 Jackie’s gender 0:52:28 The last two episodes 0:59:28 Final thoughts 1:02:39 Outro Chiaki: twitter.com/Chiaki747 Lizzie: https://twitter.com/lizzievisitante Mercedez: twitter.com/pixelatedlenses AniFem Patreon: www.patreon.com/animefeminist AniFem Twitter: twitter.com/AnimeFeminist AniFem Facebook: www.facebook.com/animefem/ Recorded Friday 21st July 2020 Music: Open Those Bright Eyes by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License creativecommons.org/licenses/by/3.0/

Introduction When I was young, the milkman would deliver his product in glass half gallon jugs, left by the backdoor in portable metal wire carriers that would hold, if memory serves me, a total of 2 gallons. This was before homogenization, meaning that the cream would rise to the top, and the milk jug had to be shaken by hand each time you poured if you wanted it blended. Alternatively, if you wanted just cream, you could pour it off the top for cooking, coffee, etc. It greatly benefits all of us to praise anyone who reaches their full potential, and to encourage others to do the same, including those with more talent, more opportunities and more resources. A rising tide does indeed raise all boats. All of us need the cream to rise to the top. As we need everyone to be able to live up to their full potential. Before the homogenization process, if left alone, the cream would always rise to the top. Today, we are homogenizing our society so that we are becoming more and more blended, more and more the same. And more and more average.  That is the subject of today’s 10-minute episode.  Continuing One of my enduring memories growing up in Strafford Village on the “Main Line” West of Philadelphia, was getting the milk off the back step when freezing temperatures had caused the cream at the top of the milk jugs to push up the waxed cardboard cap, revealing about 2” of cream sticking out the top, in addition to what was still in the bottle at the top. I was fascinated by the mini cream tower, topped by the waxed cardboard cap--now detached from the bottle. I knew that freezing temperatures caused liquid to expand, and was charmed by seeing that physical law in action. BTW, this is where the term, “The cream always rises to the top.” originated. Whole milk, unhomogenized, was all that you could buy. Today, milk is homogenized, and sold as 0% fat (skim), 1%, 2% and 4% (whole milk). You can get heavy cream, light cream, half and half--and maybe more variations. But the cream is not allowed to rise to the top.  Today’s Key Point: Homogenizing milk intentionally keeps the cream from rising to the top in the container. The Homogenization of America intentionally tries to keep the cream from rising to the top in our society.  In schools and increasingly in our thinking, we are focusing our efforts on “equality”, with many people, notably former President Barack Obama, calling inequality the defining challenge of our time.  But we must be very careful about what we mean by inequality. Here are the options. Legal inequality. There is none of that left. If you know of areas where there is inequality under the law, please jump into the comments section with your examples. Inequality of opportunities. That will always be with us, and impossible, and wrong to change. Inequality of results. See above. Equality of results and freedom are incompatible. If people are free to succeed or fail on their own, to rise and fall on the basis of their talents and effort, we will never have equal results. If we insist on--demand as a matter of law--equality of results, we will have very few freedoms. Let’s hear another voice on this subject: “Human beings are born with different capacities; if they are free they are not equal. And if they are equal, they are not free.” -Aleksander Solzhenitsyn, Russian novelist, historian, and short story writer. Solzhenitsyn won the Nobel Prize in Literature in 1970. Now, let’s address inequality of opportunity. We have that in abundance. Some of it we must leave alone, and other parts we must correct. Using education as an example, we see there are inequalities that we should not try to fix, and inequalities that we must use all the tools at our disposal to correct --and do it now. If a family is able to afford to send their children to top private schools from pre-K through graduate school, well, good for them. My parents couldn’t, and neither can I.

Ubisoft gets heavily discussed again when Herc goes off about Ghost Recon: Breakpoint and how all big games these days are starting to feel very same-y. Is he onto something or is he just compalaining?

Season 2, Episode 2. Kevin Peraza joins Dennis and I for two solid hours of discussing his move to San Diego, his motivations, Olympic dreams, and everything in between. Check the timecodes below if you want to jump around:1:00 - Moving to San Diego12:00 - Not talking about his Range Rover / Social media in general20:00 - Having a true BMX Family29:30 - When he decided he wanted to be a pro rider45:47 - Does he take events seriously?59:50 - Homogenization of BMX tricks1:05:30 - “The end goal is longevity” 1:09:49 - “Everyone does the same filler tricks”1:13:25 - Kevin’s status with the Olympics1:26:00 - Choosing to ride for Mongoose1:35:50 - A signature Kevin Peraza frame1:38:50 - Going on his first Demolition trip (in a week)1:43:45 - “I usually film video parts in a week”1:51:15 - Adjusting to California during the pandemicNew logo, new co-host, new location, and a new dog that interrupts the podcast, but it's still the same Unclicked Podcast...now in video form! WHAT IS OUR BMX?! In short, we are the Ride BMX staff out on our own. We're building from the ground up and our goal is pretty simple. We want to continue what we love. We want to create great content, feature awesome riders, and contribute, push, and show why we love BMX. We sincerely appreciate any and all support... —Ryan Fudger, Jeff Zielinski, Adam Watkins, and Justin Benthien.http://ourbmx.comhttp://facebook.com/ourbmxhttp://instagram.com/bmxhttp://youtube.com/ourbmx

Science is true, whether you believe it or not...Intro Hold Music Snippet: Monkey Paw by Phono Pony,Deuce Juicer(Jay Dyer jays analysis.com)Passwords, Tech Security, Sandy Hook, Nuke Bomb,Wuhan Virus,Immigration, Quarantine, Anti-Vaxxers, Vaccines, Meat causing Pandemics, Kelita Calls in, Everything The Communist Chinese Government Says is Suddenly True, Firearms in Europe, Conspiracy Theory Land, Pro-Vaxxer La La Land Thinking, Autism and Vaccines, Vaccines as Ritual, Natural Immunity, HPV Cervical Cancer, Vaccines and Cancer Rates, MS or Polio, Plausible Deniability, Doctors are the Number One Killer, Barbara Starfield, Mid Space Art Calls In, Taxation, Author C. Clark, Childhoods End, Mind Control the Frankfurt School and Cybernetics, The Monetary System, Homogenization, Animal Rights, Amherst College, PC Policing, NPCs, Trauma Based Mind Control, Lenon Honor, Cold Case Files, Crashes and Catastrophe, Drive(film).Violence in Video Games.hoaxbusterscall.coDeuce Juicer(Jay Dyer jays analysis.com)Passwords, Tech Security, Sandy Hook, Nuke Bomb,Wuhan Virus,Immigration, Quarantine, Anti-Vaxxers, Vaccines, Meat causing Pandemics, Kelita Calls in, Everything The Communist Chinese Government Says is Suddenly True, Firearms in Europe, Conspiracy Theory Land, Pro-Vaxxer La La Land Thinking, Autism and Vaccines, Vaccines as Ritual, Natural Immunity, HPV Cervical Cancer, Vaccines and Cancer Rates, MS or Polio, Plausible Deniability, Doctors are the Number One Killer, Barbara Starfield, Mid Space Art Calls In, Taxation, Author C. Clark, Childhoods End, Mind Control the Frankfurt School and Cybernetics, The Monetary System, Homogenization, Animal Rights, Amherst College, PC Policing, NPCs, Trauma Based Mind Control, Lenon Honor, Cold Case Files, Crashes and Catastrophe, Drive(film).Violence in Video Games.hoaxbusterscall.co

The Homogenization of Wedding Photography Comments? Send them to me at info@kennethwajdaphotographer.com and find me on IG at https://www.instagram.com/kennethwajda/ and on YouTube at HeresToGoodLight.com - We can post our photo assignment photos and connect on the Daily Photography Blog FB Group at https://www.facebook.com/groups/2151928021601330/ --- Send in a voice message: https://anchor.fm/kenneth-wajda/message Support this podcast: https://anchor.fm/kenneth-wajda/support

Raw Milk to Ultra-Pasteurized Milk and everything in between is the topic of today’s podcast. I’m going to talk all about all sorts of milk and milk products. I’ll give a brief definition of each one along with various commentary about development and uses of these nutrient-dense sources of food. But first, I want to welcome each and every new listener. I hope you enjoy this content and share it with your friends and family. And as always, a heart-felt welcome back to the veteran homestead-loving regulars who stop by the FarmCast every week. I appreciate you all so much. There is no show without you and your input. Exciting news is happening at the homestead. Are you ready? Let’s get to it. Today’s Show Homestead Life Updates From Raw Milk to Ultra-Pasteurized Milk, and everything in between Recipe – Crème Fraîche Homestead Life Updates It seems as though we skipped from summer to winter with only a few days of fall in between. Oh well, perhaps it will be warmer in December. Sometimes it is. When I first moved to Virginia, we experienced winters that had about 5 days of weather that would get down into the 20’s at night. Occasionally, we would have a night where it slipped into the teens. The past couple of years we have had some really cold winters with many days in the low-teens and even single digits at night with highs in the 20’s. This year, this fall, we have already had nights in the 20’s if you can believe it. Who knows what the winter will hold? Perhaps it will actually be warmer. The Cows Any day now we will have a new calf. Cloud is showing signs of the last stages. She moves very slowly and with difficulty as the calf has dropped down quite a bit. She waddles. Her udder is larger than Violet’s at this late point in her lactation cycle. Violet’s udder was larger at the onset of her lactation. She is at the end of her lactation cycle and producing much less milk at this point. The Quail The quail are doing well with the cold. Unfortunately, we lost 4 of the 6 to a predator. It happens. There were signs of an animal laying underneath the top cage. There are two sets of cages one on top of the other. Under the top cage is a slanted board with plastic so we can scrape off the manure. It looks like that plan will have to be modified in some way if predators are going to reach up from underneath and snag the birds. Anyway, the remaining two were put in with the main flocks on the lower level and all are doing well. Their waste goes straight through the bottom of the cage to the ground. There is extra board below them so no way to get up underneath that bottom set of cages. They are well off of the ground. The Sheep, Goats, and Donkeys All are doing well. I don’t remember if I mentioned that we lost a couple of lambs to predators. The rest are doing fine. The donkeys have been really good at keeping the predators away from the sheep and lambs. I’m not sure what happened there. The Creamery The inner walls are complete. Scott is going to take a break from all that block work and start back on fencing. The work is never done. While fixing fence he will also be creating firewood. We have been using standard heating during the unseasonably cold fall weather. But soon we will have wood to use in the wood stove for heating. It will be so warm and toasty in here. For the past week or so I’ve been closing myself into the office and running the small heater that we have in there to keep warm while the rest of the house is about 68 degrees. That’s really cold for me. It probably wouldn’t be so bad if I just surrendered and put some socks on to keep my feet warm. I don’t know about you, but when my feet and hands get cold the rest of me feels like it is freezing and will never be warm again. Enough about that. Let’s get on to today’s topic. From Raw Milk to Ultra-Pasteurized Milk And everything in between Dairy products have long been favored for their contributions to the human diet. Cave paintings made in the Libyan Sahara in 5000 BC show people milking animals and making cheese. Some research indicates that goats and sheep provided the first dairy products for humans. Later, cows supplied dairy products for much of the world. Before refrigeration was invented milk spoiled rapidly. However, we humans quickly learned to preserve milk by making butter, ghee, cheese and other fermented products. By the first century A.D., the Romans were master cheesemakers, even using cheese presses to aid in separating the whey from the curd. Over the years, people have experimented with many variations in milk—and cheesemaking processes. (See my podcast on The History of Cheese. Link in the show notes.) As a result, a great diversity of fermented milk and cheese products are available today. I gave the basics of cheese styles in a previous podcast. In a future podcast, I’ll go over more details of some common cheeses you might find in your local supermarket and what distinguishes them one from another. I’ll include information on our lovely cheeses as well. Milk Milk is a dairy product that is valued as a nutritious beverage, and ingredient in cooking, and the foundation of other dairy products, including butter, cheese, and yogurt. The composition of milk varies, depending on the type of animal, the breed, the animal’s diet, the season, and even the time of day the animal is milked. Unless I mention it as otherwise, milk in this podcast is about cow’s milk. Cow’s milk from a grocery in the US is composed primarily of water (88%). It contains about 3.5% milk fat and about 8.5% milk solids in the form of proteins (primarily casein), lactose (milk sugar), minerals, and vitamins. Milk provides a rich source of calcium, as well as vitamins A, D, E, K, C, and B. Commercial milk is fortified with additional vitamin D. To replace the vitamin A drawn off with the removal of milk fat, low fat and skim milk products are fortified with vitamin A. Casein is the primary protein in milk. It causes milk to clump and curdle in the presence of acid, too much salt, or too-high heat. When milk is heated, a skin can form on top. The skin is actually coagulated protein and fat. Milk also can coagulate and then burn on the bottom of a pan if you are not careful when heating it. Continuous stirring, heavy cookware, moderate heat, and minimal cook times help limit coagulation. Milk Processing Methods Milk, like all food products, provides a favorable host for the growth of bacteria, some of which can cause serious illness. Because of this, almost all milk is treated with some kind of pasteurization to kill bacteria and increase its shelf life. Pasteurization In the 1860s, French chemist Louis Pasteur discovered a way to use heat to prevent spoilage of beer and wine without destroying their flavor. Pasteurization applies the same theory to the treatment of milk. Personally, I think pasteurization does destroy the flavor of milk. See my previous podcast, Benefits of Raw Milk, for more on that. The law requires all Grade A milk to be pasteurized. In fact, nearly all milk sold commercially in Western countries is pasteurized. The most common pasteurization technique heats milk to 161°F for 15 seconds and then rapidly cools the milk to 45°F. Pasteurization is used to kill bacteria and extends the keeping qualities of milk by killing naturally occurring enzymes that cause milk to sour and ferment. Unlike raw milk, pasteurized milk does not become sour and naturally ferment into other products. Pasteurized milk, properly refrigerated, keeps for about a week before it rots and becomes completely unusable even for cooking. Ultra-pasteurization Ultra-pasteurization is often used to extend the shelf life of cream. Ultra-pasteurization subjects dairy products to much higher temperatures for shorter periods, destroying nearly all bacteria. Unopened, refrigerated ultra-pasteurized milk and cream stays fresh for 2 to 3 months. Once opened, the product will stay fresh about as long as conventionally pasteurized milk products. Ultra High Temperature Processing Ultra high temperature (UHT) processing combines the process of ultra-pasteurization with specialized packaging. Holding the milk for 2 to 6 seconds at 280°F to 300°F sterilizes it. Hermetically sealed sterile containers block out bacteria, gases, and light. Unopened UHT milk can safely be stored without refrigeration for up to three months. After it is opened, you handle UHT milk in the same way as conventionally pasteurized milk products. If you are making your own cheese at home, never use UHT milk. It has been damaged too badly to be useful in making cheese, yogurt and so on.  Homogenization In raw milk, the milk fat particles float to the top, creating a layer of cream sometimes called the “cream line.” This happens because the fat globules, which are lighter than the surrounding water, are too large to stay suspended in the emulsion. To prevent the separation of milk fat, most commercially sold milk is homogenized. Homogenization breaks down fat globules by forcing the warm milk through a very fine nozzle. This process reduces the fat particles to 1/10 their original size, thus allowing the milk fat to stay suspended in liquid. Removal of Milk Fat Removing milk fat fills the demand for additional variety in milk and cream products. To remove milk fat, milk is processed in a separator, a type of centrifuge. The milk spins at high speeds, causing the lighter milk to collect at the outer wall of the separator, while the denser cream collects in the center, where it is piped off. Modern separators can produce a range of milk products from whole milk to low-fat or reduced fat to skim. Description of Milk Products Liquid Whole Milk Whole milk contains not less than 3.25% milk fat and 8.25% milk solids. Vitamins A and D are optional additions, as our flavoring ingredients, such as chocolate. Liquid Low-Fat Or Reduced-Fat Milk Milk with some fat removed will contain between 0.5% and 2% milk fat and not less than 8.25% milk solids. Common low-fat milk includes 1% milk; reduced fat milk includes 2% milk. Low-fat and reduced-fat milks must contain added vitamin A and vitamin D is optional. Liquid Skim Milk Skim milk is also called fat-free or nonfat milk. All or most of the fat has been removed. Skim milk is less than 0.5% milk fat and not less than 8.25% milk solids. Vitamin A must be added. Vitamin D is optional. Evaporated Milk Canned concentrated milk, called evaporated milk, is formed by evaporating about 60% of the water from whole or skim milk. It has a cooked flavor and darker color than regular milk. Evaporated or condensed whole milk contains at least twice the milk fat and solids of whole milk – 6.5% milk fat and 16.5% milk solids. Sweetened Condensed Milk Sweetened condensed milk is whole milk with 60% of its water removed and a large quantity of sugar added. It’s pasteurized and usually sold in cans. Sweetened condensed milk is not an acceptable substitute for whole or evaporated milk because of the added sugar. Dry Milk Powder Milk with nearly all moisture removed is called powered milk or dry milk. It is usually made from skim milk, although whole milk powder is also available. Dry milk can be used to enrich baked goods or it can be reconstituted in water. Varieties of Cream Half-And-Half A mixture of milk and cream is labeled half-and-half. It contains at least 10.5% but no more than 18% milk fat. We use it in coffee. Some use it in cereal. It is often used in baking and as an enrichment to other foods. Light Cream The next step up in thickness of cream is light cream. Also called coffee cream or table cream. It contains between 18% and 30% milk fat. It is also used in baking and as an enrichment for other foods. The higher you go in cream content the higher you go in calories. So, keep that in mind when deciding whether to use it in coffee or cereal. Light Whipping Cream Light whipping cream, also just called whipping cream, contains between 30% and 36% milk fat. It can be whipped or used to make sauces, ice cream, and other desserts. Heavy Whipping Cream Heavy whipping cream (HWC for the keto/carnivore crowds) is also called heavy cream. It contains at least 36% milk fat. As you would expect, it whips well and is used as a topping for desserts. It is also used for thickening, and as enrichment for sauces and various desserts. Other Milks All female mammals produce milk to feed their young, so it is not surprising that humans over the years have taken and continue to take milk from a variety of species. People in parts of Africa and the Middle East prize camel milk. Some groups in northern Scandinavia and Russia milk reindeer. It is said that Genghis Khan and the Mongolians conquered vast lands living on meat, blood and mare’s milk. Although cow’s milk is the most common today, people in many parts of the world use milk from sheep, water buffalo, and goats. Sheep’s Milk Sheep’s milk is higher in fat (6.5%) and protein (5.8%) content than cow’s milk. People drink sheep’s milk and make yogurt and cheese from it. True Roquefort cheese is made from sheep’s milk. Feta is traditionally made with sheep’s milk or a mixture of sheep’s and goat’s milk. Water Buffalo’s Milk Water buffalo’s milk has a high percentage of fat (7.2%) and a protein count comparable to that of cow’s milk (3.8%). Provolone cheese was first made with water buffalo’s milk. Today Italy prides itself on making the highest quality mozzarella cheese from water buffalo milk. Goat’s Milk Goat’s milk contains a similar amount of fat and protein as cow’s milk, but the smaller fat globules in goat’s milk stay suspended, making homogenization unnecessary. Cheese made from goat’s milk is referred to as chèvre (the French word for “goat”) and is noted for its sharp, tangy flavor. Cultured Products Fermented dairy products, also called cultured dairy products, are the result of adding a starter bacterial culture to fluid dairy products. Under the right temperature conditions, these lactic acid producing bacteria reproduce rapidly, causing milk or cream to ferment. The fermentation process gives dairy products a tangy flavor and thicker consistency. Buttermilk, yogurt, sour cream, and crème fraîche are the most common cultured dairy products. Buttermilk Traditionally, buttermilk was a byproduct of the butter-making process. Today people make buttermilk by introducing starter cultures from bacterial strains into skim or low-fat milk and then holding the milk at a controlled temperature for 12 to 14 hours. Buttermilk adds a distinctive, tart taste to baked goods and other dishes. Some people enjoy buttermilk as a beverage. Yogurt Yogurt adds a tangy flavor to sauces and other dishes and provides a low-fat substitute for sour cream. Yogurt is made by the same process as that for buttermilk but with different bacterial strains. This causes the milk to ferment and coagulate into a custard like consistency. Some yogurt contains live active bacteria. Medical research shows that yogurt with live active cultures helps the body produce lactase, an enzyme that breaks down lactose. This aids digestion, especially in those who have difficulty digesting milk products because of lactose intolerance. Research also suggests that eating yogurt with live active culture speeds recovery from some forms of intestinal illness. Sour Cream Sour cream is made using the same process and bacteria as those for buttermilk, but it typically uses cream with 18% milk fat as its base. Sour cream is smooth, thick, and tangy. Crème Fraîche Commercial crème fraîche is cultured, heavy cream that resembles a thinner, richer version of sour cream. Widely available in Europe, crème fraîche is expensive in the United States. Better to make it yourself with this easy recipe. Crème Fraîche Recipe Use it anywhere you would use sour cream. Because sour cream has less fat but more protein, simmering or boiling it will result in curdling. Crème fraîche is a better choice for sauces or soups. In France, crème fraîche was traditionally made from unpasteurized cream that naturally contained the right bacteria to thicken it. Since our cream is pasteurized here in the US, this crème fraîche is made by adding a fermenting agent with bacteria to heavy cream. What You Need 2 cups heavy cream 3 tablespoons cultured buttermilk What To Do In a glass jar, combine the buttermilk with the heavy cream. Cover the jar tightly with cheesecloth or other breathable material. Let sit at room temperature (70 to 75 degrees) for 24 hours. Remove cloth, stir. It will be thick but will get thicker. Screw on a lid, and refrigerate for another 24 hours before using. Final Thoughts Whew that was a lot of information about milk and milk products packed into one podcast. You might want to listen to that again and take notes. Or hop over to peacefulheartfarm.com and click or tap “Podcast” on the menu to read and bookmark the show notes. The homestead is perking along well. I’m so excited about the impending arrival of a newborn calf. Even though she wasn’t planned, life is precious to us and we will welcome this calf with open arms. We will figure out what to do with her. I’m sure it’s going to be a heifer. Ok, I’m not really sure. We don’t do ultrasounds to determine the sex of our calves, but it’s great to say out loud what I want. I hope you’ll experiment with brewing up some homemade crème fraîche. Remember, don’t use ultra-high temperature pasteurized cream. It simply will not produce the product you are looking to create. If you enjoyed this podcast, please go to Apple Podcasts, SUBSCRIBE and give me a 5-star rating and review. And the best way to help out this show is to share it with any friends or family who might be interested in this type of content. As always, I’m here to help you “taste the traditional touch.” Thank you so much for stopping by the homestead and until next time, may God fill your life with grace and peace. References The History of Cheese Benefits of Raw Milk Podcast Recipe Link Crème Fraîche To share your thoughts: Leave a comment on our Facebook Page Share this show on Twitter, Facebook and Instagram To help the show: PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on Apple Podcasts. Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify Donate on Patreon Website www.peacefulheartfarm.com Patreon www.patreon.com/peacefulheartfarm Facebook www.facebook.com/peacefulheartfarm Instagram www.instagram.com/peacefulheartfarm/

Is there such a thing as American cuisine? James Beard Award-winning chef Ann Cashion and Yale history professor and author Paul Freedman have a thought-provoking discussion about the intersection of food, restaurants and American culture with and hosts Debbie and Billy Shore. Freedman’s newest book, American Cuisine and How It Got This Way, explores the evolution from regionalism to the standardization of food in the 20th century and how that trend is reversing. “Homogenization, standardization, industrial food… that’s the main trend in American history for the 20th century,” he explains. Cashion describes the “active educational process” she used to have with her customers about using seasonal and sustainable food on her menus. “People are more in tune with what it means these days, and are more supportive of it,” she says. “Sylvia’s, the famous African American restaurant in Harlem, reflects not only the history of African American cuisine but the great migration of African Americans to the north,” explains Freedman, author of Ten Restaurants That Changed America. “I was in the kitchen of a Ramada Inn in Jackson, Mississippi, working with a total African American staff. It was such a great learning experience because so many of them just cooked by feel, no recipes,” recounts Cashion about one of her first restaurant jobs. Listen to this engaging conversation about food, history and culture in America.

Welcome to Episode 126 of the F-Stop Collaborate and Listen podcast. This week's episode features one of my favorite photographers hailing from Scotland- Alister Benn.  Alister has been teaching landscape photography since 2009. Alister has a refreshing approach and a questioning mind that has formed the foundation of his new photography company, Expressive Photography. Alister is pushing back against the same old teaching approaches used for decades. Alister and I covered a lot of fun ground this week, including: His journey as a landscape photographer. His new company, Expressive Photography. His upcoming partnerships with Alex Noriega, Hans Strand, Ryan Dyar, and Adam Gibbs (to name a few). Established workshop teaching techniques and how they might inhibit creativity. Homogenization in landscape photography. Reconnecting with the landscape - Why are you there? His YouTube Channel.  ...lots more!   Please see the blog at www.mattpaynephotography.com for the full liner notes!

The Traditional Family Cow is the topic of today’s podcast. She has just about been pushed out of existence. Lots of us are trying to revive this wonderful, quality food source. I want to take a minute and say welcome to all the new listeners and welcome back to you veteran homestead-loving regulars who stop by the FarmCast every week. I appreciate you all so much. I’m so excited to share with you what’s going on at the farm this week. Today’s Show Homestead Life Updates The Traditional Family Cow Crab & Artichoke Dip Recipe Homestead Life Updates The cows are doing great. Every day, twice a day, I walk out there and find them grazing peacefully on the grass. I circle around behind them and start calling out, “let’s go, let’s go” and they all start toward the milking shed. They walk pretty slow. Sometimes inside I’m all raring to go and I want to push them a little faster—as if the milking machine would go any faster—and they never really cooperate. They move pretty much at their own pace no matter now anxious I might be. Scott has Butter already up in the shed hooked up to the portable milker. So these guys are just mozying along at a slow pace on their way to the lounging area. That’s where they will hang out until Scott gets done milking Butter. No need to hurry. I’ll take a lesson from them and endeavor to maintain my inner peace. It’s a nice daily ritual. Lambert does not come running anymore. We weaned him off the bottle about a week ago. I still feel like I’m missing something when I go out to the field. Shouldn’t I be doing something else before bringing in the cows? Oh well, it will pass. And every once in a while, he still comes running up looking for a bottle and I can give him a little petting. The donkeys sure love their petting. All four of them got their hooves trimmed a few days ago. Daisy and Sweet Pea just stand their placidly—for the most part. They do shimmy a little bit every now and then. But Johnny and Cocoa still dance around a lot. They try to lay over all of their weight on Scott while he is holding up one of their hooves. Or they jerk that hoof around while he is trying to hold it. Cocoa had a little mishap when she did that. The grinding tool that Scott uses to file their hooves nicked her. We put some pine tar on it to keep the flies out and it looked to be a small enough scrape to heal in a few days. We weaned the one boy kid from his mom a couple of days ago. He’s merged in with the other boy goats. We have six in there now and four sheep. One ram and 3 lambs that will go to the processor soon. Let us know if you are interested. I know I always talk about Wytheville, but if you are in the Winston-Salem or Greensboro, NC area we can help you there too. Pass this along to anyone you know who might be interested. I still haven’t got the onions out of the garden. Perhaps this week I can get to that. The tomatoes are looking really good as are the black, red, and white beans and the Mississippi Silver crowder peas. Yum, yum. I wonder how the blueberries are doing. The birds are probably having a field day out there. It has been more than 4 or 5 days I think since I picked them last. I canned eight 24-oz jars of blueberry pie filling and froze two quarts of fresh blueberries that will go in pancakes and yogurt. More yum, yum. Let’s get on to the topic of the day. The Traditional Family Cow In a previous podcast I talked about The Tradition of Dairying. I gave a brief history and finished up with the growth of the large dairies in the 20th century. Today I want to follow up on that and talk more specifically about small dairy farms and the family cow. What was happening to the family cow while commercial dairying was being conformed to the 20th century model of food as commodity? Along with small farms of every sort, she was being priced out of existence. If you talk to old-timers you will hear the statement, “it doesn’t pay to keep a cow.” American food is cheap, or at least appears to be. Starting early in the 20th century, an elaborate system of subsidies has kept food prices artificially low, part of a cheap food policy that brands food as a commodity and the cheaper, the better. Quality is an afterthought if it comes up at all. This policy has been continued by every administration. Perhaps you are familiar with farm subsidies, payments to farmers designed to assist them in producing their products at predictable levels. Among the less frequently recognize effects of subsidies is that by covering part of a farmer’s costs, he or she is then able to accept a lower price for the crops or milk, so you pay less for food. Pointed out even less frequently is the government assistance that goes to processors. Everything from special university research projects to tax-deferred production plants may be paid for wholly or in part by tax dollars. Highway costs are shared by all taxpayers but benefit truckers—and the food industry—disproportionately. This is sometimes referred to as corporate welfare. These are some of the hidden costs of cheap food. In reality, you are paying more for your food from the grocery store than you may have realized. It’s just harder to see it because it is in the form of taxes. It is you and I, the taxpayers, that are paying the money in the form of taxes that then goes to the farmer, the processor and the transportation industry all via subsidies. With food costs comparatively low, even the formidable efficiency of the cow is hard put to offer an obvious fiscal advantage. Milk prices are low because dairy farmers, even taking rapidly diminishing subsidies into account, are paid at a rate that barely covers costs and they cannot market their milk freely. They must sell to consortiums under fixed contracts that are government regulated. And processors have certainly made milk conveniently available to markets. If a plot had been hatched to eliminate small farmers, place milk production and distribution in the hands of a few, and permit almost everybody to forget what milk was meant to taste like, a better plan could not have been devised. Consider also that in terms of buying power, American wages were high during the first 60 years of the 20th century and our dollars still buy more food than in any other westernized country. So keeping a cow does indeed cost more than buying milk at the store. Most people considering getting a family cow are no longer motivated by the old-timer view that the object of a cow is to “pay”, reasonable as this may be. Quality dairy products and the desire for a more centered way of life are what people now want. Cost is secondary. Treatment of commercial milk Pasteurization has its detractors and I am among them, but there is no doubt that milk distribution as we know it today would otherwise be impossible. The creation of the current distribution network ensured the destruction of the small, local dairy farm. Pasteurization destroys all bacteria including benign strains and it destroys enzymes, besides physically altering milk protein. In addition, by the 1950s virtually all milk was also homogenized. ‘Pasteurized and homogenized’, which appear on every container of milk, are not really related at all. They came about for different reasons. “Homogenized” means the milk is subjected to pressure and agitation which knocks apart the butterfat globule and stops it from doing what cream would naturally do: rise to the surface. This, too, was presented to you, the consumer, as a great advance but first and foremost it served the distributor. Back in those days everybody wanted cream, but after its pasteurization treatment with heat the cream was lumpy and unimpressive. Homogenization offer the advantage of distributing the cream evenly throughout the milk. The advantage for distributors was less charming. Once pasteurization made it possible to sell milk two or even three weeks after it left the farm there emerged a problem with a sort of sludge settling to the bottom of the bottle. This sludge largely consisted of dead bacteria and the macrophages that consumed them, and the longer the bottled milk sat, the more evident the sludge. With homogenization it becomes invisible along with the cream. Don’t let me put you off store-bought milk all together. Worst things are in ketchup and peanut butter. This might seem reason enough to get a cow herd share with us, but wait. There is more. Now we have BGH, bovine growth hormone, to consider. Consumers have expressed virtually unanimous objection to the fact that milk may now legally contain BGH which is passed into the milk as a result of the cow’s daily injection. The history of milk distribution does not offer much reassurance that your concerns will end the practice. Antibiotics, contrary to widespread belief, are never fed to dairy cattle; nonetheless, they sometimes do find their way into milk following teat treatment. The cow as security Does the future seem uncertain to you? One of the best ways to take charge of your own future that of your family is to raise and grow your own food. This is a life-affirming choice of action and one that may well offer better odds than going about armed to the teeth. Inasmuch as this is hardly a new idea, many schemes for self-sustaining food systems have been devised and revived from traditional methods. One method involves growing algae in vats on the roof. Another promotes earthworms and other insects as ideal basic food. There are systems for backyard fish ponds capable of growing many pounds of fish called tilapia by adding manure and other waste to their water. Some people advocate growing family size patches of soybeans along with other vegetables to provide food security. All of these approaches offer food security of a sort, along with major problems. Algae tastes awful, insects don’t appeal to the Western palette, tilapia are nourishing but boring. An all-vegetable diet is seriously boring and is extremely labor-intensive. I recommend the cow. If the biggest animal you’ve ever known personally was a golden retriever, the cow may seem like a giant step into the unknown. We can help with that. With a herd share we will do all the work and you still get the benefit of raising your own food. Amazing cow magic that most people don’t know about An overarching truth about the traditional family cow is that she drives your small farm economy. By living on a constantly renewing resource, grass, she is able to support herself and her calf and still provide milk for you. And a cow does this on a free resource made of water and sunshine. Through her sovereign ability to convert grass, which otherwise has no value, to milk and meat, which does have value, the cow produces a wealth of nutrition. Crab & Artichoke Dip Recipe Dip into this rich and creamy snack and a favorite bottle of wine. Use your slow cooker to make this recipe—it’s a perfect fit for a relaxed “friends” night. This recipe is keto-friendly if you leave off the crackers and dip your bacon in it. TOTAL TIME:  Prep: 20 min. Cook: 2 hours      YIELD:  3-1/2 cups. What You Need 3 cups fresh baby spinach 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped 1 package (8 ounces) cream cheese, softened 2 cups shredded Peaceful Heart Gold cheese (or substitute Harvarti) 1 can (6 ounces) lump crabmeat, drained 1/2 cup sour cream 1/8 teaspoon salt 1/8 teaspoon pepper Assorted crackers (or bacon if you go keto) What to Do In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain. In a 1-1/2-qt. slow cooker, combine the artichokes, cheeses, crabmeat, sour cream, salt, pepper and spinach. Cover and cook on low for 2-3 hours or until cheeses are melted. Serve with crackers—or BACON. Nutrition Facts 1/4 cup (calculated without crackers): 158 calories, 12g fat (8g saturated fat), 50mg cholesterol, 279mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 9g protein. Notes Peaceful Heart Gold matches well with sugary fruits like figs, raisins, walnuts, hearty, rustic bread, Chardonnay, Sauvignon Blanc, and light-bodied Pinot Noir wine. Just as it accommodates spices and other flavors, Peaceful Heart Gold’s creamy-smooth, tangy flavor complements a wide variety of foods. You can shred it on a pizza instead of—or in addition to—mozzarella. It melts beautifully over burgers and in casseroles, and is fabulous in a grilled cheese. Final Thoughts That’s it for today’s farm updates and thoughts on the family cow. If you’re interested in that herd share, get in touch with me via email (give email address). You can also contact me through the website. www.peacefulheartfarm.com and go to the contact page. Call us at the farm at 276-694-4369. We’d love to talk with you in person. And give that recipe a try then go to the recipe page and provide your feedback in the comments. Let others know how you did with it and any modifications you made. If you enjoyed this podcast, please go to Apple Podcasts and write a review. And don’t forget to subscribe. Also, please share it with any friends or family who might be interested in this type of content. As always, I’m here to help you “taste the traditional touch.” Thank you so much for stopping by the homestead and until next time, may God fill your life with grace and peace. Recipe Link Crab and Artichoke Dip To share your thoughts: Leave a comment on our Facebook Page Share this show on Twitter, Facebook and Instagram To help the show: PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on Apple Podcasts. Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify Donate on Patreon Website www.peacefulheartfarm.com Patreon www.patreon.com/peacefulheartfarm Facebook www.facebook.com/peacefulheartfarm Instagram www.instagram.com/peacefulheartfarm/

Gudrun ist zu Besuch an der ETH in Zürich und spricht dort mit Laura Keller. Laura hat an der ETH Mathematik und theoretische Physik studiert und wurde dort auch promoviert. Anschließend forschte und unterrichtete sie jeweils einige Jahre in Münster, Lausanne und Luzern. Heute arbeitet sie als Senior Scientist an Strömungsmodellen, wie sie in Anwendungen in der Biologie, z.B. im menschlichen Körper vorkommen. Hier gibt es ganz unterschiedliche biologische und medizinische Fragen. Bekanntlich enthält der menschliche Körper viel Wasser. Die Bewegung von Blut oder Gehirnflüssigkeit ist aber nicht wie die von Wasser, sondern u.a. durch im Fluid gelöste Zellen mitbestimmt, die mit der Flüssigkeit in unterschiedlich breiten Gefäßen transportiert werden. Auch Tumorwachstum lässt sich mit solchen Gleichungen studieren. Wenn man eine konkrete Frage im Blick hat, muss man als nächstes entscheiden, was man genau erreichen will: braucht man ein Modell, mit dem man Beobachtungen im Prinzip nachvollziehen kann oder muss es ein Modell sein, das kalibriert ist und möglichst genau experimentelle Daten abbildet und Prognosen geben kann? Im Einzelnen heißt das zu entscheiden, welche Effekte sind wichtig und werden in das Modell einbezogen? Beispielsweise kann man für eine partikelbehaftete Strömung sowohl Partikel als auch die Strömung gleichzeitig vollständig modellieren oder man homogenisiert beide zu einer Flüssigkeit mit Eigenschaften, die so ungefähr die wichtigen Eigenschaften der Mischung hat. Klassisch nimmt man hier gern Oldroyd-B-Modelle für Partikelströmungen, da sie sowohl ein elastisches als auch ein viskoses Strömungsverhalten zeigen. Sind gelöste Zellen aber solche Partikel oder nicht? Ein denkbarer Zugang, biologische in Flüssigkeit gelagerte Zellen zu untersuchen wäre es auch, mit den unterschiedlichen Dichten als Hauptinformation zu arbeiten. Es ist nicht so klar, wohin man am sinnvollsten vom Standardmodell abweicht, um die Modelle realitätsnäher zu machen. Laura kommt aus der geometrischen Analysis und macht deshalb besonders gern die Arbeiten zur prinzipiellen mathematischen Absicherung von Modellen. D.h. sie beweist in ihren Arbeiten Existenz, Eindeutigkeit und Regularität von Lösungen der sehr nichtlinearen Gleichungssysteme. Mathematisch ist es immer hilfreich, wenn man im Modell bestimmte Struktureigenschaften wie Symmetrie oder Energieminima ausnutzen kann. Ein wichtiges Thema sind für sie Strömungen ohne Gravitation. Im Experiment kann man z.B. einen horizontalen Zylinder betrachten und durch eine Drehbewegung um die Symmetrieachse die mittlere Gravitation zum verschwinden bringen. Die publikumswirksamen Anwendungen sind hier Probleme mit Muskeln und Bandscheiben im Weltall. Allerdings sind physiologische Befunde für bettlägerige Personen ähnlich wie die für Personen im Weltall, denn denen fehlt der für ihren Bewegungsapparat wichtige Wechsel zur Gravitationsrichtung über den Verlauf des Tages hinweg. Gudrun und Laura lassen den Blick über unterschiedliche Themenfelder und Aufgaben in der biologischen Mathematik für ganz verschiedene mathematische Felder schweifen und sind sich schließlich einig, dass es auf dem Gebiet für unterschiedlichste mathematische Techniken noch sehr viele spannende ungelöste Fragen gibt. Außerdem finden sie es wichtig, eine Arbeitskultur zu schaffen, in der jede/r mit Fragen willkommen ist- sowohl für die Studierenden als auch im Kollegium. Literatur und weiterführende Informationen L.G.A. Keller: Homogenization and concentrated capacity for the heat equation with two kinds of microstructures: Uniform cases. Annali di Matematica Pura ed Applicata 196(3), 791-818, 2017. https://people.math.ethz.ch/~triviere/pdf/pub/keller-mondino-riviere-22-05-13.pdfL. Keller e.a.:Embedded surfaces of arbitrary genus minimizing the Willmore energy under isoperimetric constraint] Arch. Ration. Mech. Anal. 212, 645-682, 2014. L.Tartar: The General Theory of Homogenization: A Personalized Introduction. Springer, Heidelberg, 2009. Podcasts X. Liao, G. Thäter: Nonhomogenous Fluids, Gespräch im Modellansatz Podcast, Folge 189, Fakultät für Mathematik, Karlsruher Institut für Technologie (KIT), 2018. M. E. Rognes, G. Thäter: Cerebral Fluid Flow, Gespräch im Modellansatz Podcast, Folge 134, Fakultät für Mathematik, Karlsruher Institut für Technologie (KIT), 2017. A. Khrabustovskyi, G. Thäter: Homogenization, Gespräch im Modellansatz Podcast, Folge 116, Fakultät für Mathematik, Karlsruher Institut für Technologie (KIT), 2016.

         As you may well know now, Donald John was on television this past Tuesday night, on network news, but not on all of the networks.  I think only one network pre-empted their regular programming to broadcast the speech.  I watched the whole thing with my wife, Sharon, who does not like him one ounce.  I can't believe all the non-trues that he is allowed to spew out, and all those grown ups, adults are going along with them.  If this was another country……. There would eventually be an uprising, don'tcha think?  But that's just me – one of KINGS IN THE MORNING, right here, right now.

Sahil interviews Eboo Patel – Founder & Executive Director of the Interfaith Youth Core (IFYC) and a member of former President Barack Obama's inaugural Advisory Council on Faith-Based Neighborhood Partnerships – to discuss his insights on contemporary issues such as Interfaith Leadership, Action, and Dialogue; Pluralism, Homogenization, and Intellectual Diversity; Partnerships, Faith Leadership, and his vision for the Future. Published for OnFaith & Interview Transcript: sahilbadruddin.com/eboo-patel-interview

Hey Weight Loss Nation! It’s Ground Hog Day! Punxsutawney Phil saw his shadow this morning…..so……. that means 6 more weeks of winter! It’s also Concoction Friday Nation! Today……I’m talking about how healthy Peanut Butter is! www.TheWeightLossNation.com Become a member of Weight Loss Nation Tampa Bay today....for only $20.18 a month for the next 12 months! Here's the link:  Weight Loss Nation Tampa Bay Members  Today's show is sponsored by Allison Hollister - Licensed Massage Therapist, who specializes in Therapeutic Bodywork Therapy in Tampa, FL. If you are in PAIN, and you cannot move your body.....YOU need to call Allison Hollister. She will get rid of the source of your pain, so you can start doing activiites that you love to do! Live in Tampa? Contact Allison at AlliHollister@gmail.com or schedule an appointment at 813-417-3628 Peanut Butter is one of my favorite satisfying foods to eat.                                               Today, we take it for granted on how easy it is to go from the thought of… ”I feel like eating some peanut butter” ……… to either walking into the kitchen and opening up a jar or having it delivered to your door within 2 hrs. by ordering a jar on Amazon Pantry. Peanut Butter is a healthy food and we have Four Men to thank for bringing us this delicious food we enjoy today The four men are: Marcus Gilmore Edson of Canada, John Harvey Kellogg, Ambrose Straub of St. Louis, Missouri and chemist Joseph Rosefield. In 1884, Marcus Edson developed a process to make peanut paste by “milling” roasted peanuts between two heated plates. A year later, The famous cereal maker, Kellogg, received a patent for a technique he developed for making peanut butter with raw peanuts in 1895. Dr. Straub is responsible for patenting a peanut butter making machine in 1903. Peanut butter was introduced to audiences at the 1904 Universal Exposition in St. Louis at C.H. Sumner’s concession stand. Now….96 years later… the man responsible for bringing us peanut butter the way we know and love today… was Joseph Rosefield.   In 1922, through homogenization, Rosefield was able to keep peanut oil from separating from the peanut solids. The rest they say……..is history! Have you ever heard someone say……”They get along like oil and vinegar! What that means….is that oil and vinegar generally don’t mix well together.                        That’s why most Milk is HOMOGENIZED. The physical process breaks down the fat molecules in cream into smaller ones, so that the smaller fat molecules can spread evenly throughout the milk.  This allows the cream and milk to stay together. The same thing is done with Peanut Butter. HOMOGENIZATION allows the oil in peanut butter to mix with the crushed peanuts. Rosefield later sold the patent to a company that began making Peter Pan peanut butter. Rosefield decided to go into the Peanut Butter business for himself …..selling the Skippy peanut butter brand through his Rosefield Packing Company. He also supplied peanut butter for military rations during World War II NOW……let’s take a look at different kinds of Peanut Butter. I grew up on Skippy Peanut Butter or Jif Peanut Butter. Whichever my mom had a coupon for. Now that I’m living a healthy lifestyle…..regular Skippy or Jif Peanut Butter wouldn’t be one of the healthiest choices to make. Let’s take a look at a jar of  Jiff creamy peanut butter…… Here are the ingredients…… Roasted Peanuts and Sugar. Contains 2% or less of……Molasses,.,,Fully Hydrogenated Vegetable Oil …..which means hydrogen is added to break down the fat molecules to produce a more solid saturated fat. The process of Fully hydrogenated produces NO TRANS FATTY ACIDS, which is less harmful to your body than Partially hydrogenated fats. The serving size is  2 Tablespoons. There are 190 calories per serving. Total Fat is 16gms                                                                        Contains  2.5 gms of saturated fat  & there are NO Trans Fat. Saturated fats are simply fats that stay solid at room temperature. We see mostly saturated fats in animal fat. The marbled fat you see in a steak or the fat on a piece of chicken. Trans fat which are also known as Trans Fatty Acids….. when Hydrogen is added to the oil to help make it a solid. You see Trans Fats in Margarine or Crisco Oil. There is NO Cholesterol …..one serving has 105mg of Sodium. There are 8gms of Total Carbs…….there are 2gms of Fiber ……and……3gms of Sugar, which is ADDED. There is 7 gms of Protein in a serving Each serving contains ….20% Niacin…..10% Vitamin E …..4% Iron….and…..2% Riboflavin. Since the Jiff Peanut Butter is Fully Hydrogenated…..you do not have to refrigerate it. You can store it in your pantry and the peanut butter will stay a solid. Now……let’s look at my favorite peanut butter. I LOVE the brand “Once Again” The Once Again Company began in 1976 in rural Nunda, NY.    The company is “Employee-Owned”  I LOVE THAT! I happen to love…. the Once Again Creamy Peanut Butter Here are the ingredients: Dry Roasted Blanched Organic Peanuts, Salts. That’s it. That’s the ingredients Peanut Butter should have ……Period! No Fully Hydrogenated Vegetable Oil…….so that means the Oil and Peanut butter IS separated. You will need to “Stir” the Peanut Butter to mix the oil and peanut butter. I refrigerate the peanut butter after stirring and that helps keep the peanut butter a solid. Now for the nutritional value ……. Serving Size is the same =  2 Tablespoons There are 201 Calories per serving. Total Fat is 16 gms Saturated Fat is 3 gms and there is NO TRANS FATS There is NO Cholesterol and each serving has 50mg of salt. There are a total of 7gms of carbs…….2 gms of Fiber ….and…..2 gms of sugar. There is 9 gms of Protein! Each serving has … 10% Folate……4% Potassium…..4% Iron…. And 2% Calcium If you are interested in buying “Once Again” Peanut Butter….. go to their website  You can buy Once Again products on line at www.onceagainnutbutter.com  If you would rather shop and buy “Once Again” Peanut Butter at a local supermarket near you…….. you can buy it in a Whole Foods market or Sprouts…..or in a local Health Food store near you. If you are looking for a more “familiar” brand of Peanut Butter that is healthy for you…..I found that “Smuckers” Natural Creamy Peanut Butter” will pass the test. Here’s the nutritional information on Smuckers Smuckers Natural Creamy Peanut Butter. PER 2 TBSP: 200 calories, 16 g fat (2.5 g saturated), 90 mg sodium, 6 g carbs, 2 g fiber, 1 g sugar, 8 g protein Ingredients: Peanuts, contains 1% or less of salt Made with no hydrogenated oils, this is the best mainstream brand of peanut butter on the market. You can find it any supermarket. Eat Peanut Butter every day if you want. ONE Tablespoon right out of the jar always satisfies me …….. or you can put ½ to 1 Tablespoon into a smoothie.  You can always make a traditional Peanut Butter & Jelly Sandwich by using “Dave’s Killer Bread” and “Crofters” Organic Concord Grape Spread.  With Organic Concord Grapes and 8gms of sugar compared to Welch’s Concord Grape Jelly which has 11gms of sugar per serving along with corn syrup and High Fructose Corn Syrup…..you need to read your labels in order to eat healthy!   Crofters website is http://www.croftersorganic.com In order to celebrate National Peanut Butter Day and EVERYDAY you want Peanut Butter……..grab a healthy jar and eat a Tablespoon Full!   Ready to join Weight Loss Nation Tampa Bay! For a limited time, you can join Weight Loss Nation Tampa Bay for only $20.18 a month for the next twelve months. After Valentine’s Day……the regular monthly price of $39.99 is in effect. You can also join as a “Lifetime Member” of Weight Loss Nation now…for a one time fee of only $299.00! After Valentine’s Day…….which is February 14, 2018…..the price goes back up to it’s regular price of $449.00! As a Weight Loss Nation listener, we are celebrating the Launch of Weight Loss Nation Tampa Bay! You can email me at  Support@WLNTB.com and tell me you want to become a Weight Loss Nation Tampa Bay Member. Put the secret code – TAMPA2018 into the email and I’ll make sure you join Weight Loss Nation Tampa Bay for just $20.18 a month, for the next 12 months! Join us and join the community that LIVES a Healthy Lifestyle for Life! www.TheWeightLossNation.com   Thanks to Pachyderm for the great music of "Happy Song" THAT’S IT FOR TODAY WLN! UNTIL NEXT TIME……HAVE YOURSELF A VERY HAPPY, HEALTHY & PROSPEROUS WEEK!

Welcome! • Nepal! • Jordan! • Chile!

In this podcast, EdChoice’s Director of State Research and Policy Analysis Drew Catt chats about the effects of school choice regulations on the homogenization of schools with the report’s authors Lindsey Burke—director of the Center for Education policy for the Heritage Foundation, an EdChoice fellow and doctoral candidate at George Mason University—and Corey DeAngelis, policy analyst at the Cato Institute’s Center for Educational Freedom, policy advisor for the Heartland Institute and a distinguished doctoral fellow and Ph.D. student in education policy at the University of Arkansas. Listen now. The full report can be found here: http://www.uaedreform.org/downloads/2017/09/does-regulation-induce-homogenization-an-analysis-of-three-voucher-programs-in-the-united-states.pdf

With the advent of generic, multi-genre roleplaying systems over the last couple of decades, is the end in sight for unique, individualized Pen-&-Paper RPG systems? And...

Rock The Schools host, Chris Stewart talks to hip-hop artist and educator Chadwick “Niles” Phillips about how education changed his life and his quest to help and support youth in recognizing their talent. Chadwick’s challenging youth growing up in Michigan was filled with trauma and at the same time, filled with support that enabled him to dream and pursue a better future. He found a path by excelling in school, which led to an opportunity to go to college. Today, Chadwick is focused on education activism and helping youth pursue their dreams, instead of the pressure to conform to an education system that inadequately prepares students for academic success and oftentimes suppresses their individual creative and intellectual gifts. Join the conversation on Facebook at Rock The Schools News. #SayNoToEducationHomogenization"

You're listening to The Riff, a podcast where Matte Black sits down between Sessions to chat about industry happenings and creative musings. On this episode, we chat about social media channels - how they're all starting to have similar functions and how we should adjust our social media content strategies as they evolve.

As we start a new year and new season, artist, activist, fashion theorist, and Associate Professor in Integrated Design at Parsons, The New School for Design Otto von Busch joins Kate to reflect on fashion’s role in our lives. Are we addicted to fashion? And what can we do to change?

In this edition of Technique Talk, Bellator and Rizin competitor and former Strikeforce light heavyweight champion 'King' Mo Lawal walks us through the good and the bad of MMA's technical development. We also take a look ahead and examine to what extent bad officiating affects the ability of fighters to be develop technique.

Andrii Khrabustovskyi works at our faculty in the group Nonlinear Partial Differential Equations and is a member of the CRC Wave phenomena: analysis and numerics. He was born in Kharkiv in the Ukraine and finished his studies as well as his PhD at the Kharkiv National University and the Institute for Low Temperature Physics and Engineering of the National Academy of Sciences of Ukraine. He joined our faculty in 2012 as postdoc in the former Research Training Group 1294 Analysis, Simulation and Design of Nanotechnological Processes, which was active until 2014. Gudrun Thäter talked with him about one of his research interests Asymptotic analysis and homogenization of PDEs. Photonic crystals are periodic dielectric media in which electromagnetic waves from certain frequency ranges cannot propagate. Mathematically speaking this is due to gaps in the spectrum of the related differential operators. For that an interesting question is if there are gaps inbetween bands of the spectrum of operators related to wave propagation, especially on periodic geometries and with periodic coeffecicients in the operator. It is known that the spectrum of periodic selfadjoint operators has bandstructure. This means the spectrum is a locally finite union of compact intervals called bands. In general, the bands may overlap and the existence of gaps is therefore not guaranteed. A simple example for that is the spectrum of the Laplacian in which is the half axis . The classic approach to such problems in the whole space case is the Floquet–Bloch theory. Homogenization is a collection of mathematical tools which are applied to media with strongly inhomogeneous parameters or highly oscillating geometry. Roughly spoken the aim is to replace the complicated inhomogeneous by a simpler homogeneous medium with similar properties and characteristics. In our case we deal with PDEs with periodic coefficients in a periodic geometry which is considered to be infinite. In the limit of a characteristic small parameter going to zero it behaves like a corresponding homogeneous medium. To make this a bit more mathematically rigorous one can consider a sequence of operators with a small parameter (e.g. concerning cell size or material properties) and has to prove some properties in the limit as the parameter goes to zero. The optimal result is that it converges to some operator which is the right homogeneous one. If this limit operator has gaps in its spectrum then the gaps are present in the spectra of pre-limit operators (for small enough parameter). The advantages of the homogenization approach compared to the classical one with Floquet Bloch theory are: The knowledge of the limit operator is helpful and only available through homogenization. For finite domains Floquet Bloch does not work well. Though we always have a discrete spectrum we might want to have the gaps in fixed position independent of the size of our domain. Here the homogenization theory works in principle also for the bounded case (it is just a bit technical). An interesting geometry in this context is a domain with periodically distributed holes. The question arises: what happens if the sizes of holes and the period simultaneously go to zero? The easiest operator which we can study is the Laplace operator subject to the Dirichlet boundary conditions. There are three possible regimes: For holes of the same order as the period (even slightly smaller) the Dirichelet conditions on the boundary of holes dominate -- the solution for the corresponding Poisson equation tends to zero. For significantly smaller holes the influence on the holes is so small that the problem "forgets" about the influence of the holes as the parameter goes to zero. There is a borderline case which lies between cases 1 and 2. It represents some interesting effects and can explain the occurance of so-called strange terms. A traditional ansatz in homogenization works with the concept of so-called slow and fast variables. The name comes from the following observation. If we consider an infinite layer in cylindrical coordinates, then the variable r measures the distance from the origin when going "along the layer", the angle in that plane, and z is the variable which goes into the finite direction perpendicular to that plane. When we have functions then the derivative with respect to r changes the power to while the other derivatives leave that power unchanged. In the interesting case k is negative and the r-derivate makes it decreasing even faster. This leads to the name fast variable. The properties in this simple example translate as follows. For any function we will think of having a set of slow and fast variables (characteristic to the problem) and a small parameter eps and try to find u as where in our applications typically . One can formally sort through the -levels using the properties of the differential operator. The really hard part then is to prove that this formal result is indeed true by finding error estimates in the right (complicated) spaces. There are many more tools available like the technique of Tartar/Murat, who use a weak formulation with special test functions depending on the small parameter. The weak point of that theory is that we first have to know the resulat as the parameter goes to zero before we can to construct the test function. Also the concept of Gamma convergence or the unfolding trick of Cioranescu are helpful. An interesting and new application to the mathematical results is the construction of wave guides. The corresponding domain in which we place a waveguide is bounded in two directions and unbounded in one (e.g. an unbounded cylinder). Serguei Nazarov proposed to make holes in order to make gaps into the line of the spectrum for a specified wave guide. Andrii Khrabustovskyi suggests to distribute finitely many traps, which do not influence the essential spectrum but add eigenvalues. One interesting effect is that in this way one can find terms which are nonlocal in time or space and thus stand for memory effects of the material. References P. Exner and A. Khrabustovskyi: On the spectrum of narrow Neumann waveguide with periodically distributed δ′ traps, Journal of Physics A: Mathematical and Theoretical, 48 (31) (2015), 315301. A. Khrabustovskyi: Opening up and control of spectral gaps of the Laplacian in periodic domains, Journal of Mathematical Physics, 55 (12) (2014), 121502. A. Khrabustovskyi: Periodic elliptic operators with asymptotically preassigned spectrum, Asymptotic Analysis, 82 (1-2) (2013), 1-37. S.A. Nazarov, G. Thäter: Asymptotics at infinity of solutions to the Neumann problem in a sieve-type layer, Comptes Rendus Mecanique 331(1) (2003) 85-90. S.A. Nazarov: Asymptotic Theory of Thin Plates and Rods: Vol.1. Dimension Reduction and Integral Estimates. Nauchnaya Kniga: Novosibirsk, 2002.

Andrii Khrabustovskyi works at our faculty in the group Nonlinear Partial Differential Equations and is a member of the CRC Wave phenomena: analysis and numerics. He was born in Kharkiv in the Ukraine and finished his studies as well as his PhD at the Kharkiv National University and the Institute for Low Temperature Physics and Engineering of the National Academy of Sciences of Ukraine. He joined our faculty in 2012 as postdoc in the former Research Training Group 1294 Analysis, Simulation and Design of Nanotechnological Processes, which was active until 2014. Gudrun Thäter talked with him about one of his research interests Asymptotic analysis and homogenization of PDEs. Photonic crystals are periodic dielectric media in which electromagnetic waves from certain frequency ranges cannot propagate. Mathematically speaking this is due to gaps in the spectrum of the related differential operators. For that an interesting question is if there are gaps inbetween bands of the spectrum of operators related to wave propagation, especially on periodic geometries and with periodic coeffecicients in the operator. It is known that the spectrum of periodic selfadjoint operators has bandstructure. This means the spectrum is a locally finite union of compact intervals called bands. In general, the bands may overlap and the existence of gaps is therefore not guaranteed. A simple example for that is the spectrum of the Laplacian in which is the half axis . The classic approach to such problems in the whole space case is the Floquet–Bloch theory. Homogenization is a collection of mathematical tools which are applied to media with strongly inhomogeneous parameters or highly oscillating geometry. Roughly spoken the aim is to replace the complicated inhomogeneous by a simpler homogeneous medium with similar properties and characteristics. In our case we deal with PDEs with periodic coefficients in a periodic geometry which is considered to be infinite. In the limit of a characteristic small parameter going to zero it behaves like a corresponding homogeneous medium. To make this a bit more mathematically rigorous one can consider a sequence of operators with a small parameter (e.g. concerning cell size or material properties) and has to prove some properties in the limit as the parameter goes to zero. The optimal result is that it converges to some operator which is the right homogeneous one. If this limit operator has gaps in its spectrum then the gaps are present in the spectra of pre-limit operators (for small enough parameter). The advantages of the homogenization approach compared to the classical one with Floquet Bloch theory are: The knowledge of the limit operator is helpful and only available through homogenization. For finite domains Floquet Bloch does not work well. Though we always have a discrete spectrum we might want to have the gaps in fixed position independent of the size of our domain. Here the homogenization theory works in principle also for the bounded case (it is just a bit technical). An interesting geometry in this context is a domain with periodically distributed holes. The question arises: what happens if the sizes of holes and the period simultaneously go to zero? The easiest operator which we can study is the Laplace operator subject to the Dirichlet boundary conditions. There are three possible regimes: For holes of the same order as the period (even slightly smaller) the Dirichelet conditions on the boundary of holes dominate -- the solution for the corresponding Poisson equation tends to zero. For significantly smaller holes the influence on the holes is so small that the problem "forgets" about the influence of the holes as the parameter goes to zero. There is a borderline case which lies between cases 1 and 2. It represents some interesting effects and can explain the occurance of so-called strange terms. A traditional ansatz in homogenization works with the concept of so-called slow and fast variables. The name comes from the following observation. If we consider an infinite layer in cylindrical coordinates, then the variable r measures the distance from the origin when going "along the layer", the angle in that plane, and z is the variable which goes into the finite direction perpendicular to that plane. When we have functions then the derivative with respect to r changes the power to while the other derivatives leave that power unchanged. In the interesting case k is negative and the r-derivate makes it decreasing even faster. This leads to the name fast variable. The properties in this simple example translate as follows. For any function we will think of having a set of slow and fast variables (characteristic to the problem) and a small parameter eps and try to find u as where in our applications typically . One can formally sort through the -levels using the properties of the differential operator. The really hard part then is to prove that this formal result is indeed true by finding error estimates in the right (complicated) spaces. There are many more tools available like the technique of Tartar/Murat, who use a weak formulation with special test functions depending on the small parameter. The weak point of that theory is that we first have to know the resulat as the parameter goes to zero before we can to construct the test function. Also the concept of Gamma convergence or the unfolding trick of Cioranescu are helpful. An interesting and new application to the mathematical results is the construction of wave guides. The corresponding domain in which we place a waveguide is bounded in two directions and unbounded in one (e.g. an unbounded cylinder). Serguei Nazarov proposed to make holes in order to make gaps into the line of the spectrum for a specified wave guide. Andrii Khrabustovskyi suggests to distribute finitely many traps, which do not influence the essential spectrum but add eigenvalues. One interesting effect is that in this way one can find terms which are nonlocal in time or space and thus stand for memory effects of the material. References P. Exner and A. Khrabustovskyi: On the spectrum of narrow Neumann waveguide with periodically distributed δ′ traps, Journal of Physics A: Mathematical and Theoretical, 48 (31) (2015), 315301. A. Khrabustovskyi: Opening up and control of spectral gaps of the Laplacian in periodic domains, Journal of Mathematical Physics, 55 (12) (2014), 121502. A. Khrabustovskyi: Periodic elliptic operators with asymptotically preassigned spectrum, Asymptotic Analysis, 82 (1-2) (2013), 1-37. S.A. Nazarov, G. Thäter: Asymptotics at infinity of solutions to the Neumann problem in a sieve-type layer, Comptes Rendus Mecanique 331(1) (2003) 85-90. S.A. Nazarov: Asymptotic Theory of Thin Plates and Rods: Vol.1. Dimension Reduction and Integral Estimates. Nauchnaya Kniga: Novosibirsk, 2002.

Commentary by Dr. Valentin Fuster

Capdeville, Y [CNRS (Centre national de la recherche scientifique), Université de Nantes] Wednesday 13th April 2016 - 14:30 to 15:30

The power and reach of corporate America has become a staple of our political dialogue.  Consolidation and corporatization has touched almost every area of our culture.  The Disneyfication of our communities is almost complete. Food,  retail, coffee, service, music, movies and now even sex and our most intimate fantasies.  Where once strip clubs had unique and individual identities, fulfilling a wide range of fantasies, today even they have gone the way of corporate homogenization.  Jessica Berson has witnessed it up close and personal and in The Naked Result: How Exotic Dance Became Big Business she shares her story. My conversation with Jessica Berson:

Pastukhova, S (MSTU MIREA, Russia) Thursday 11 June 2015, 15:10-16:10

Suslina, T (Saint Petersburg State University) Friday 27 March 2015, 10:00-11:00

ReThink True Health owner, Nathan Brammeier, gives you one lifestyle tip every week to focus on. In time, that change becomes habit. A new lifestyle tip dealing with fitness, nutrition, wellness, mindfulness, and overall health comes out every week. Nathan's mission is to educate as many people as possible as to what True Health really is; to give them the energy and vitality they need to find and live their passions and spiritual gifts. In this episode, Nathan talks about milk pasteurization and homogenization. How bad are they and how can they affect your health? Be sure to head over to www.ReThinkTrueHealth.com and sign up for your free eBook and free monthly newsletter. In the eBook, Nathan provides a daily checklist of lifestyle habits that you should be doing every day. Book Nathan as a speaker by emailing him at Nathan@ReThinkTrueHealth.com. Send Nathan an email to request one-on-one consulting. Social Media: Facebook.com/ReThinkTrueHealth Twitter.com/ReThinkTruth

As the recent Jill Abramson kerfuffle at the New York Times, has shown, gender issues still impact the workplaces of even the most public and apparently tolerant of companies.Perhaps in seeing that, and so many other examples, we might realize that we are approaching these issues in the wrong way.  Diversity is not just about numbers, or quotas and expecting everyone to be the same. Homogenization is not diversity.  Being forced to Lean In, is not about recognizing one's strengths, but about mimicking the strengths of others.We still need to learn that while overall acceptance is important, diversity lies not in one size fits all, but in celebrating differences and taking full advantage of the different intelligences that different individuals and different genders bring to the workplace.  These are the issues that Barbara Annis and Keith Merron take up in Gender Intelligence: Breakthrough Strategies for Increasing Diversity and Improving Your Bottom Line.My conversation with Barbara Annis and Keith Merron: 

Hello everyone, welcome to the 16th episode of Out of Our League.  In this episode we a rundown of the EU and NA teams’ super week’s and do some analysis of the pick and bans.  We then move on to … Continue reading →

Skeptoid answers questions sent in by students, all of them this week pertaining to popular food pseudoscience.

Some people who enjoy raw milk also make up false claims that regular milk is more dangerous.

In this TomTalk, Tom explains how in our technology driven world, red states get redder and blue states get bluer and neighborhoods follow that same pattern, creating a big challenge for developers and property managers in the years ahead.

How does homogenization affect milk? | Get Nutrition Diva's book: http://ow.ly/51Flw

Smyshlyaev, V (UCL London) Tuesday 11 October 2011, 14:00-15:00

Dobson, M (Ecole des Ponts ParisTech, FR) Tuesday 14 September 2010, 15:00-15:30

Owhadi, H (California Institute of Technology, US) Thursday 16 September 2010, 09:00-10:00

Legoll, F (ENPC, FR) Tuesday 14 September 2010, 14:00-14:30

Fonseca, I (Carnegie Mellon University) Monday 13 September 2010, 16:00-17:00

Golse, F (École Polytechnique) Monday 06 September 2010, 10:00-11:00

Планировал как самый размеренный микс из серии... Но на второй половине всё изменилось )))  Треклист в тайне до 8 июля 2010, показывается только друзьям. 01. Eric Tyrell - Number One feat. Gianna Charles - Konstantin Wallner Mix 02. Kevax - Move Me Up - Club Mix 03. Tom Sawyer, Ana Herrero - Alone feat. Ana Herrero - Benny Royal Mix 04. Chris Bekker, Torita - Upgrade - Chris Montana Piano Mix 05. Spencer & Hill - Oldschool - Club Mix 06. The Nycer - Skyline - Big Room Mix 07. Veron - Medusa (Original Mix) 08. Wynter Gordon - Dirty Talk - Laidback Luke Remix 09. Baymont Bross, Feral - Hold Tight - Miles Dyson Remix 10. Mark Simmons - On The Move - Main Mix 11. The Crystal Method - Black Rainbows feat Stefanie King Warfield (Richard Durand Remix) 12. Joe Mancuso - Circuloso - Original Mix 13. Darren Mortiz - Whats Going On - Original Mix 14. M. Rodriguez - Happiness - Alex Rodriguez Remix

 Треклист в тайне до 8 июля 2010, показывется только друзьям. 01. Giovanni Guccione, Mamo DJ - Listen To The Beat feat. Sofia - Guccione Rework Mix 02. Shik Stylko - You Are feat. Gia Mellish - Albin Myers Remix 03. Vasutin - Flashback In Disco - Original Mix 04. Unconditional - Loco Squad - Mattias Remix 05. Tiger, Dragon - The Dream - Niels Van Gogh Remix 06. Estela Martin, Jose De Rico - Its Worthit - Marcos Rodriguez Remix 07. Electronative - Gonna Make You Love Me - Club Mix 08. D.O.N.S. - Drop The Gun - Erick Decks Remix 09. David Grasso - Sexy Ladies - Destroyer Mix 10. Skitzofrenix, Golly - Hype And Funk feat. Golly - Rene Kuppens Remix 11. Sidney Samson - The World Is Yours - Original Mix 12. Sandro Silva - Paranoia - Angger Dimas Love You Remix 13. Mumbai Science - Coconuts - Original Mix 14. Mr. Danny, Carlos Roll - Virux - Muzikjunki & Marco Den Held Remix 15. Funkadelic, Hardwell - Get Down Girl - Nicky Romero Remix

 Треклист в тайне до 8 июля 2010, показывается только друзьям. 01. Milk & Sugar - Let The Love [Take Over] feat. Ayak - Muzzaik Remix 02. Chris Kaeser - Go Deeper feat. Erire - Original Dub Mix 03. Guenta K. - Pussy Killer - Michael Mind Project Remix 04. Hardfloor, Yello - Vicious Games - Addy Van Der Zwan & R3hab Remix 05. Joan Reyes - Shakedown - Original Mix 06. Mastiksoul - Taking Me Hi feat. Zoey - Bingo Players Remix 07. Nicola Fasano, Frank O Moiraghi - Feel My Body - Swanky Tunes Mix 08. Scotty, Tesz Milan - Let The Beat Hit Em - Steve H Remix 09. Swen Weber - The Freak - Original Mix 10. Bassjackers - Stronger (Bassjackers Remix) 11. Kama Qu, Dustindl - Lets Make It Hot feat. Mc 4Rensick - Silky Bastard Remix 12. Kura - Bounce Baby - Original Mix 13. Mattanoll - So Fresh feat. M.O.B - Nick Cambell & Ariia Remix 14. MC Flipside - In The Zone - Bart B More Dub Mix 15. DBN - Chicago - Original Mix

Да, опять 4 микса сразу. Так получается в последнее время...Приличное количество разноплановых собраны и сгомогенизированы.Захвачены релизы конца марта и начала апреля плюс исключение в виде одного февральского трека. =)Использованных стилей в 4 миксах гораздо больше, чем позволяет указывать портал PromoDJ.  Треклист в тайне до 8 июля 2010, показывается только друзьям. 01. DJ Eako, Maiya Sykes - Release - John De Mark Remix 02. Benedetto & Farina - So Denial - Chris Montana Mix 03. Uwe Worlitzer feat FAB - Days Of Your Life (Johnny Beast vs Housefrauen Remix Edit) 04. D-rashid, Kid Kaio - We Run This - Original Mix 05. Eddie Thoneick - Release feat. Terri B - Bingo Players Remix 06. Ivan The Muru, Jose De Mara - Dance Of Light feat. Giovanna - Benny Royal Mix 07. Aqualuce - Chiral Symmetry - Left Handed Mix 08. Barry Harris feat Pepper Meshay - Dive In The Pool (Jewelz Remix) 09. Mobin Master - Music - Original Mix 10. Oliver Swab, DJ Lawless - Push It Again 2.1 - Montesano & Katuin Pushing It Mix 11. Kura - Here We Go Again - Original Mix 12. Mobin Master - Get Lucky - Hanna Hansen & David Puentez Colonia Remix 13. Gigi Barocco - Gomma Gomma - Calvertronss Double Humbucker Remix 14. DBN - Chicago - Erick Decks Remix

Планировал как самый размеренный микс из серии... Но на второй половине всё изменилось )))  Треклист в тайне до 8 июля 2010, показывается только друзьям. 01. Eric Tyrell - Number One feat. Gianna Charles - Konstantin Wallner Mix 02. Kevax - Move Me Up - Club Mix 03. Tom Sawyer, Ana Herrero - Alone feat. Ana Herrero - Benny Royal Mix 04. Chris Bekker, Torita - Upgrade - Chris Montana Piano Mix 05. Spencer & Hill - Oldschool - Club Mix 06. The Nycer - Skyline - Big Room Mix 07. Veron - Medusa (Original Mix) 08. Wynter Gordon - Dirty Talk - Laidback Luke Remix 09. Baymont Bross, Feral - Hold Tight - Miles Dyson Remix 10. Mark Simmons - On The Move - Main Mix 11. The Crystal Method - Black Rainbows feat Stefanie King Warfield (Richard Durand Remix) 12. Joe Mancuso - Circuloso - Original Mix 13. Darren Mortiz - Whats Going On - Original Mix 14. M. Rodriguez - Happiness - Alex Rodriguez Remix

 Треклист в тайне до 8 июля 2010, показывется только друзьям. 01. Giovanni Guccione, Mamo DJ - Listen To The Beat feat. Sofia - Guccione Rework Mix 02. Shik Stylko - You Are feat. Gia Mellish - Albin Myers Remix 03. Vasutin - Flashback In Disco - Original Mix 04. Unconditional - Loco Squad - Mattias Remix 05. Tiger, Dragon - The Dream - Niels Van Gogh Remix 06. Estela Martin, Jose De Rico - Its Worthit - Marcos Rodriguez Remix 07. Electronative - Gonna Make You Love Me - Club Mix 08. D.O.N.S. - Drop The Gun - Erick Decks Remix 09. David Grasso - Sexy Ladies - Destroyer Mix 10. Skitzofrenix, Golly - Hype And Funk feat. Golly - Rene Kuppens Remix 11. Sidney Samson - The World Is Yours - Original Mix 12. Sandro Silva - Paranoia - Angger Dimas Love You Remix 13. Mumbai Science - Coconuts - Original Mix 14. Mr. Danny, Carlos Roll - Virux - Muzikjunki & Marco Den Held Remix 15. Funkadelic, Hardwell - Get Down Girl - Nicky Romero Remix

 Треклист в тайне до 8 июля 2010, показывается только друзьям. 01. Milk & Sugar - Let The Love [Take Over] feat. Ayak - Muzzaik Remix 02. Chris Kaeser - Go Deeper feat. Erire - Original Dub Mix 03. Guenta K. - Pussy Killer - Michael Mind Project Remix 04. Hardfloor, Yello - Vicious Games - Addy Van Der Zwan & R3hab Remix 05. Joan Reyes - Shakedown - Original Mix 06. Mastiksoul - Taking Me Hi feat. Zoey - Bingo Players Remix 07. Nicola Fasano, Frank O Moiraghi - Feel My Body - Swanky Tunes Mix 08. Scotty, Tesz Milan - Let The Beat Hit Em - Steve H Remix 09. Swen Weber - The Freak - Original Mix 10. Bassjackers - Stronger (Bassjackers Remix) 11. Kama Qu, Dustindl - Lets Make It Hot feat. Mc 4Rensick - Silky Bastard Remix 12. Kura - Bounce Baby - Original Mix 13. Mattanoll - So Fresh feat. M.O.B - Nick Cambell & Ariia Remix 14. MC Flipside - In The Zone - Bart B More Dub Mix 15. DBN - Chicago - Original Mix

Да, опять 4 микса сразу. Так получается в последнее время...Приличное количество разноплановых собраны и сгомогенизированы.Захвачены релизы конца марта и начала апреля плюс исключение в виде одного февральского трека. =)Использованных стилей в 4 миксах гораздо больше, чем позволяет указывать портал PromoDJ.  Треклист в тайне до 8 июля 2010, показывается только друзьям. 01. DJ Eako, Maiya Sykes - Release - John De Mark Remix 02. Benedetto & Farina - So Denial - Chris Montana Mix 03. Uwe Worlitzer feat FAB - Days Of Your Life (Johnny Beast vs Housefrauen Remix Edit) 04. D-rashid, Kid Kaio - We Run This - Original Mix 05. Eddie Thoneick - Release feat. Terri B - Bingo Players Remix 06. Ivan The Muru, Jose De Mara - Dance Of Light feat. Giovanna - Benny Royal Mix 07. Aqualuce - Chiral Symmetry - Left Handed Mix 08. Barry Harris feat Pepper Meshay - Dive In The Pool (Jewelz Remix) 09. Mobin Master - Music - Original Mix 10. Oliver Swab, DJ Lawless - Push It Again 2.1 - Montesano & Katuin Pushing It Mix 11. Kura - Here We Go Again - Original Mix 12. Mobin Master - Get Lucky - Hanna Hansen & David Puentez Colonia Remix 13. Gigi Barocco - Gomma Gomma - Calvertronss Double Humbucker Remix 14. DBN - Chicago - Erick Decks Remix

Intro from Our Friends at the I'm Going to Kill You Podcast Rupaul's Drag Race, Bigots From All Walks of Life and/or Opposing Parties Etcetera Can ALL Agree on One Thing: H8 Legislation.PC Polizia, Homogenization, the Fairness Doctrine, Freedom of Speech, Women and Food, Stupidity: the Side Effect of Narcissism and more ...www.imgoingtokillyou.podomatic.comhttp://www.myspace.com/rupaulsdragrace

Smyshlyaev, VP (Bath) Thursday 29 March 2007, 16:15-17:00

Zuazua, E (Autonoma) Thursday 29 March 2007, 09:00-09:45

High-precision segmentation of the human cerebral cortex based on T1-weighted MRI is still a challenging task. When opting to use an intensity based approach, careful data processing is mandatory to overcome inaccuracies. They are caused by noise, partial volume effects and systematic signal intensity variations imposed by limited homogeneity of the acquisition hardware. We propose an intensity segmentation which is free from any shape prior. It uses for the first time alternatively grey (GM) or white matter (WM) based homogenization. This new tissue dependency was introduced as the analysis of 60 high resolution MRI datasets revealed appreciable differences in the axial bias field corrections, depending if they are based on GM or WM. Homogenization starts with axial bias correction, a spatially irregular distortion correction follows and finally a noise reduction is applied. The construction of the axial bias correction is based on partitions of a depth histogram. The irregular bias is modelled by Moody Darken radial basis functions. Noise is eliminated by nonlinear edge preserving and homogenizing filters. A critical point is the estimation of the training set for the irregular bias correction in the GM approach. Because of intensity edges between CSF (cerebro spinal fluid surrounding the brain and within the ventricles), GM and WM this estimate shows an acceptable stability. By this supervised approach a high flexibility and precision for the segmentation of normal and pathologic brains is gained. The precision of this approach is shown using the Montreal brain phantom. Real data applications exemplify the advantage of the GM based approach, compared to the usual WM homogenization, allowing improved cortex segmentation.