Podcast appearances and mentions of Jonathan Rees

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From its opening in 1822, the Fulton Market was an essential part of life in old New York, selling vegetables grown on Long Island, fruit harvested in Cuba, lobsters taken from the waters of Maine, chickens raised in Lancaster County, Pennsylvania, and oysters–and fish–hauled forth from New York harbor itself. Over the decades Fulton Market became known as Fulton Fish Market, dominated by wholesale dealers in fish that came not only from New York Harbor, but from all over the world. What Chicago became for beef, New York became for fish. “A business that specializes in fish,” writes my guest Jonathan Rees, “has to regularize an inevitably uneven supply through a mixture of knowledge and technology.” Rees's book The Fulton Fish Market: A History is therefore not simply the story of the creation, life, and decline of a New York place, but a description of that place where community, politics, economy, nature, and culture all came together on the New York waterfront. Jonathan Rees is Professor of History at Colorado State University-Pueblo. This is his third appearance on the podcast; he was last on in episode 222 to describe the strange career of Harvey Wiley.   For Further Information Previous conversations with Jonathan were about refrigeration, and the purity and nutritional value of mass-produced food. It doesn't take too much of a guess to figure out why he's now writing about fish markets. Jonathan Rees and I talked briefly about Joseph Mitchell, a legendary New Yorker columnist not least because he eventually had a case of writer's block so massive that it transcended the metaphor "block". Here is Mitchell's book Up in the Old Hotel, in which the Fulton Fish Market is essentially a supporting character, if not primary character, and more on those thirty years without writing.    

Imagine being able use your skills, expertise and resources in a way that makes the world a better place, while meeting all of your own needs as well.It is a bold, brave goal and one that Sarah Fox, founder and CEO of Do Good and Do Well has put at the very centre of her work as an EMCC accredited coach, mentor, teacher, trainer and facilitator.In this episode of The Coach's Journey Podcast, Sarah shares the personal and professional experiences that shaped her vision for a company that helps people to flourish, enhances their wellbeing, and allows them to contribute meaningfully to the change they want to see in the world.Sarah sheds light on the hardships and injustices that instilled her with the determination to use her gifts to bring about positive change, and describes how the highs and lows of self-employment led her to create Lasting Impact – a programme to help freelancers contribute to the greater good while ensuring they remain financially stable.Sarah's journey into coaching – which took her from drama and theatre studies to roles in data entry, education, and the not-for-profit sector – is an inspiring one. The theme of belonging appears throughout her story, along with the values of empathy, care, kindness and courage, which permeate her work. In this episode, we also talk about:Surefire ways to grow your coaching businessHow to know when it's the right time to go freelanceThe deep thinking required behind how to set your feesHow we can contribute to the greater good in the worldThe importance of cultivating the healthy, wise, Jedi parts of ourselvesSarah and I also share our approaches to managing the finances of our businesses, explaining the tips and tricks that have empowered us to feel better about money and secure in our work.To learn more about me, visit https://www.robbieswale.com/, and to learn more about Sarah, visit http://www.sarahfox.co.uk/.For information about my wider work, my writing or to buy my books, visit www.robbieswale.com.Music by My Good Man William: listen on Spotify: https://open.spotify.com/artist/4KmeQUcTbeE31uFynHQLQgTo support the Coach's Journey, visit www.patreon.com/thecoachsjourney and to join the Coach's Journey Community visit www.thecoachsjourney.com/community. Things and people we mentioned (that you might be interested in):- Robbie's 100 Podcasts Challenge https://www.robbieswale.com/writing/2022/2/4/the-12-minute-method-100-podcasts-challenge - Robbie's appearance on Sarah's podcast https://podcasts.apple.com/us/podcast/048-a-12-minute-podcast-about-finding-your-voice/id1544267713?i=1000590634149 - Sarah's blog about coaching 100 people for free https://sarahfox.co.uk/blog-1/goldenmilk-wf7rd - WBECS https://www.wbecs.com/- Marcia Reynolds on The Coach's Journey Podcast https://www.thecoachsjourney.com/podcast/episode-14-marcia-reynolds-becoming-world-number-five-coachin-guru-rgdph-b5j29- EMCC https://www.emccglobal.org/- Jonathan Rees https://twitter.com/JonathanRees_- Megan Metcalf https://meganmetcalfstudio.com/- People United https://peopleunited.org.uk/?doing_wp_cron=1690294077.4754209518432617187500- Tom Andrews https://peopleunited.org.uk/our-people/tom-andrews/- Sarah's podcast episode with Tom Andrews https://podcasts.apple.com/us/podcast/058-purpose-the-how-and-starting-with-self-with-tom-andrews/id1544267713?i=1000618007837- People United's research papers https://peopleunited.org.uk/our-research/- Rest Is Resistance by Tricia Hersey https://thenapministry.com/- Relational Dynamics 1st (RD 1st) https://relationaldynamics1st.co.uk/- Deb Barnard MBE https://www.associationforcoaching.com/member/debbarnardAC- Kathryn Powell https://leadwithoutlimits.co.uk/- Clore Leadership https://www.cloreleadership.org/- Isabel Mortimer https://www.cloreleadership.org/about-us/associates/8920- Lasting Impact https://sarahfox.co.uk/lasting-impact- Robbie's article about the money stories holding you back https://www.robbieswale.com/the-12-minute-blog/2023/2/24/beware-the-money-stories-holding-you-back - Marketing without the ick https://sarahfox.co.uk/blog-1/marketing-without-the-ick- The Profit First method https://relayfi.com/blog/profit-first-method- Sarah hosting a podcast about philanthropy https://www.linkedin.com/posts/sarahfoxcoach_kent-community-foundation-podcast-the-good-activity-7077898941115027456-E_wL/- Association for Coaching https://www.associationforcoaching.com/BIOGRAPHY FROM SARAHSarah Fox is founder and CEO of Do Good and Do Well, a coaching and consultancy company that helps individuals and organisations use their time, skills, expertise and/or wealth to contribute positively and make the world a better place.Sarah is an EMCC senior practitioner accredited coach and mentor, as well as a qualified teacher, trainer, facilitator and podcaster. Before becoming a coach, Sarah spent 20 years in the not-for-profit sector exploring belonging, kindness and connection.Sarah lives in Ramsgate in Kent and lives with her two children (13 + 11), her husband, one dog, one cat, two crayfish, one shrimp, six fish and two hamsters.

Everything has a history, even breakfast cereal. And that history is involved with the history of grain–which means it is involved with both the history of agriculture and urbanism; how humans mark time during the day; meal customs, which means it's also involved with the history of the family; nutrition and health, and all the ideas and fears involved with those terms, as well as the history of science and, believe it or not, the history of religion and of political progressivism;  and, since the late twentieth century, marketing and mass-culture. Breakfast cereal, it turns out, is connected to just about everything. With me to talk about her new book Breakfast Cereal: A Global History is Kathryn Cornell Dolan. She is an associate professor in the department of English and Technical Communication at Missouri University of Science and Technology. Her previous books are Beyond the Fruited Plain: Food and Agriculture in US Literature, 1850-1905 and Cattle Country: Livestock in the Cultural Imagination. For Further Investigation Previous podcasts interlink with this conversation in ways that I didn't anticipate. Rachel Laudan spoke about the history of food in Episode 44; Jonathan Rees and I discussed nutrition and diet as part of our conversation about J. Harvey Wiley in Episode 222; and John Arthur talked about the importance of beer to nutrition and culture throughout world history in Episode 253. Atlas Obscura has an article on the surviving buildings of the Battle Creek Sanitarium. They are amazingly big. If you would like to benefit from the wealth of C.W. Post, you can do so thanks to his only child, Marjorie Merriweather Post who grew the fortune even bigger. She also built amazingly big houses, including one in Florida she named Mar-a-Lago...can't think if I've ever heard of it before. Her home in Washington, DC, was Hillwood, and is now a museum now open to the public. Kathryn's book is notable for having recipes at the back. Until you buy it, you can content yourself with these porridge recipes from around the world, collected by at Saveur magazine. Who hasn't at some point really craved turkey congee? Better than a gobbler sandwich the day after Thanksgiving!

I've been looking forward to talking about food for a while. Dr. Helen Zoe Veit joins me to answer all my questions about decadent recipes, food security, poverty, picky children, and the connections between Gilded Age foodstuff and our diet today. Dr. Veit is professor at Michigan State University and the director of the "What America Ate" project.Essential Reading:Helen Zoe Veit, Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century (2013).Recommended Reading:Benjamin R. Cohen, Pure Adulteration: Cheating on Nature in the Age of Manufactured Food (2020)April Merleaux, Sugar and Civilization: American Empire and the Cultural Politics of Sweetness (2015)Jonathan Rees, The Chemistry of Fear: Harvey Wiley's Fight for Pure Food (2021)Megan Elias, Stir It Up: Home Economics in American Culture (2008)Andrew Haley, Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920 (2011)Laura Shaprio, Perfection Salad: Women and Cooking at the Turn of the Century (1986) Rebecca Sharpless, Cooking in Other Women's Kitchens: Domestic Workers in the South,1865-1960 (2010)Special food issue of The Journal of the Gilded Age and Progressive Era, ed. Megan Elias, Volume 18, Issue 4 (October 2019) Hosted on Acast. See acast.com/privacy for more information.

Dr. Jonathan Rees is a Professor of History at Colorado State University – Pueblo, where he has received the University Award for Faculty Excellence in Scholarly and Creative Activity and been recognized as an Outstanding Faculty Member in the College of Humanities and Social Science. He is the author of numerous books, including Representation and Rebellion: The Rockefeller Plan at the Colorado Fuel and Iron Company, 1914-1942, Refrigeration Nation: A History of Ice, Appliances, and Enterprise, Education Is Not An App, which he co-authored with Jonathan Poritz, and his latest book The Fulton Fish Market: A History, which is the subject of our conversation today. Dr. Rees also recently finished serving two terms on the National Council of the American Association of University Professors.

So what did you have for breakfast? Did any of it come from your refrigerator? On this episode of The Futures Archive Lee Moreau and Sara Hendren discuss designing for health and safety within the everyday context of refrigeration and the mysterious coldscape. With additional insights from Jonathan Rees, Nicola Twilley, Vipul Saran, and Robyn Metcalfe. 

In March of 1987, in the darkened car lot south of a London pub, Daniel Morgan's body was found lying on the ground near his car. He'd been brutally murdered, with an ax sticking out of his face. The gruesome nature of the crime shocked and appalled the public. Join Mike and Gibby as they discuss the murder of Daniel Morgan. Daniel owned a private investigation firm and his partner Jonathan Rees became a suspect in his murder. Some individuals who did work for the firm also came under suspicion, including one person connected to the police. Many rumors have circulated over the years as to the reason why Daniel was murdered. And, although several people have been arrested numerous times, to date no one has faced justice for Daniel's murder. You can help support the show at patreon.com/truecrimeallthetime Visit the show's website at truecrimeallthetime.com for contact, merchandise, and donation information An Emash Digital production

“The story of Daniel Morgan's killing moves from back streets of London, through the highest echelons of Scotland Yard, to the offices of Rupert Murdoch's best selling newspapers, to the doors of Number Ten Downing Street. If you haven't heard this story, ask yourself, why?”Untold: The Daniel Morgan Murder is not a podcast to reassure a listener who has lost faith in their country's institutions.It doesn't have any kind of happy ending, either. There is no closure for the victim's family, by way of a conviction of the killer, or killers. Nor does it have any of the shenanigans that went on behind the scenes to cover it up.Morgan, a private investigator who it later emerged happened to be on the verge of selling a major story about police corruption to a tabloid newspaper, was murdered in the most brutal way (with an axe) in a South London pub car park in 1987.The intervening 34 years have seen a number of official inquiries into the role of the police in the investigation and the suspects publicly named on numerous occasions, only for a prosecution to be abandoned in 2011.Since the podcast concluded in October 2018 there have been some major developments, including an Independent Panel Report, which came to the conclusion that the investigating force, The Metropolitan Police in London, is “institutionally corrupt”.Yet, still, the killer(s) remains at large and the fight for justice continues by the Morgan family.Step forward, Peter Jukes, a screenwriter who produced Untold alongside Deeivya Meir and produced what is probably the definitive account of Morgan's backstory and the investigations.In this episode of MetaPod, Jukes joins us to give his perspective on the case to date and, of equal importance, what such complex connections between the police, the suspects, organized crime, the press and government mean for society.

It's time for some updates on Spritely, the project Christine founded to advance decentralized networking technology! A lot has happened since our episode about Spritely from last year (which is really where Spritely got its main public announcement)! Most notably, Jessica Tallon has joined the project thanks to a generous grant from NLNet and NGI Zero! But there's a lot more that has happened too, so listen in!ALSO! As mentioned at the end of this episode, starting with the NEXT episode, we'll begin signing off every episode by thanking donors to FOSS & Crafts Studios' Patreon! By donating you both support this podcast AND Christine's work on Spritely!Links:The Spritely ProjectFOSS & Crafts Studios' Patreon! Donate to show up in the thank-yous for upcoming episodes!The previous "What is Spritely?" of this podcastJessica Tallon joins with a grant from NLNet/NGI Zero! Plus an interview!Spritely Brux, Spritely's identity and trust management framework, which Jessica is working on (and Morgan dressed as for the costume contest)Goblin-Chat (mostly a prototype to demonstrate the underlying networking tech)Spritely Goblins, Spritely's distributed programming environment framework (and which Christine dressed as for the costume contest) (code, documentation)Work in progress port of Goblins on Guile! It's getting close!Spritely Aurie, Spritely's security-preserving runtime serialization and upgrade frameworkSafe Serialization Under Mutual Suspicion by Mark S. MillerPickling, Uneval, Unapply by Jonathan ReesOCapN, the new generation of CapTP and friends (see also What is CapTP, and what does it enable?)Coroutines, Goblins' scoped suport for them. As for why they aren't prioritized in Goblins, read up on re-entrancy attacks, including this ancient e-lang email threadGoblins' integration with Racket's asynchronous programming stuff via sync/pr (will be documented in the next tutorial version)SeaGL, where Morgan and Christine keynoted... and performed in the costume contest as the Spritely Brux and Goblins mascots!

ALB83 – The man with the BEST podcast voice This month's guest is fellow One Percenter Jonathan Rees. Jonathan delivers soft-skills workshops, strategic facilitation, keynote talks and 1:1 coaching, building on experience from corporate life including 14 years at Hewlett Packard, where he led a virtual team spread across the globe. Jonathan helps build and improve the performance and resilience of teams and their leaders, facilitating learning through interactive & engaging workshops. His first (serious) book: "The Resilience Toolkit: Powerful ways to thrive in blue-light services" was published in February 2019. Here is a review from ‘Dr. Larry Mallak, Western Michigan University, Author of 'The Workplace Resilience Instrument (WRI)' “Jonathan Rees shows us through bright examples and actionable exercises that we, too, can thrive under pressure. Our own resilient behaviours can be modelled to match the situations we face. Although reading about what makes people resilient can be insightful, Jonathan's battery of self-assessment tools provides the reader with specific feedback to be more effective and view adverse situations as opportunities more so than danger.” Let's have a coffee Also known as free coaching as John calls it, Jonathan doesn't begrudge spending his time with anyone as he is more than happy to help people. In fact he gets more happiness in helping others. Ambition is a dirty word. Jonathan explains how ambition was always a dirty word to him and that everyone's ambition is their own and simply cannot be measured against others. Lifestyle He has crafted a life for himself that works perfectly for him and his family. Celebrating the wins Jonathan had a tendency to only focus on the things he hadn't done but joining the OPCC has changed that mainly thanks to the World Domination Planner, or he is now forced to reflect as he puts it. Stop forever climbing the mountain and stop to admire the view. Resilience The advice Jonathan gives is in depth and definitely a must listen for business owners. Leaving the corporate world behind So, what has Jonathan been doing since, click play to find out. For links to everything we talk about, including the video recording of the episode and transcription of everything we talked about, head over to the show notes at bigidea.co.uk/podcast. And to watch the LIVE recording of each episode of the Ambitious. Lifestyle. Business. Podcast, join our Facebook Group for FREE - you can then watch our ugly mugs in glorious technicolour every month, as well as get BONUS in-between-isodes, and direct access to both of us to ask any questions about this, or any other episode.

Though trained as a medical doctor, chemist Harvey Wiley spent most of his professional life advocating for "pure food"—food free of both adulterants and preservatives. A strong proponent of the Pure Food and Drug Act of 1906, still the basis of food safety legislation in the United States, Wiley gained fame for what became known as the Poison Squad experiments—a series of tests in which, to learn more about the effects of various chemicals on the human body, Wiley's own employees at the Department of Agriculture agreed to consume food mixed with significant amounts of various additives, including borax, saltpeter, copper sulfate, sulfuric acid, and formaldehyde. One hundred years later, Wiley's influence lives on in many of our current popular ideas about food: that the wrong food can kill you; that the right food can extend your life; that additives are unnatural; and that unnatural food is unhealthy food. Eating—the process of taking something external in the world and putting it inside of you—has always been an intimate act, but it was Harvey Wiley who first turned it into a matter of life or death. In The Chemistry of Fear: Harvey Wiley's Fight for Pure Food (Johns Hopkins UP, 2021), Jonathan Rees examines Wiley's many—and varied—conflicts and clashes over food safety, including the adulteration of honey and the addition of caffeine to Coca-Cola, formaldehyde to milk, and alum to baking powder. Although Wiley is often depicted as an unwavering champion of the consumer's interest, Rees argues that his critics rightfully questioned some of his motivations, as well as the conclusions that he drew from his most important scientific work. And although Wiley's fame and popularity gave him enormous influence, Rees reveals that his impact on what Americans eat depends more upon fear than it does upon the quality of his research. Exploring in detail the battles Wiley picked over the way various foods and drinks were made and marketed, The Chemistry of Fear touches upon every stage of his career as a pure food advocate. From his initial work in Washington researching food adulteration, through the long interval at the end of his life when he worked for Good Housekeeping, Wiley often wrote about the people who prevented him from making the pure food law as effective as he thought it should have been. This engaging book will interest anyone who's curious about the pitfalls that eaters faced at the turn of the twentieth century. Galina Limorenko is a doctoral candidate in Neuroscience with a focus on biochemistry and molecular biology of neurodegenerative diseases at EPFL in Switzerland. To discuss and propose the book for an interview you can reach her at galina.limorenko@epfl.ch. Learn more about your ad choices. Visit megaphone.fm/adchoices

Though trained as a medical doctor, chemist Harvey Wiley spent most of his professional life advocating for "pure food"—food free of both adulterants and preservatives. A strong proponent of the Pure Food and Drug Act of 1906, still the basis of food safety legislation in the United States, Wiley gained fame for what became known as the Poison Squad experiments—a series of tests in which, to learn more about the effects of various chemicals on the human body, Wiley's own employees at the Department of Agriculture agreed to consume food mixed with significant amounts of various additives, including borax, saltpeter, copper sulfate, sulfuric acid, and formaldehyde. One hundred years later, Wiley's influence lives on in many of our current popular ideas about food: that the wrong food can kill you; that the right food can extend your life; that additives are unnatural; and that unnatural food is unhealthy food. Eating—the process of taking something external in the world and putting it inside of you—has always been an intimate act, but it was Harvey Wiley who first turned it into a matter of life or death. In The Chemistry of Fear: Harvey Wiley's Fight for Pure Food (Johns Hopkins UP, 2021), Jonathan Rees examines Wiley's many—and varied—conflicts and clashes over food safety, including the adulteration of honey and the addition of caffeine to Coca-Cola, formaldehyde to milk, and alum to baking powder. Although Wiley is often depicted as an unwavering champion of the consumer's interest, Rees argues that his critics rightfully questioned some of his motivations, as well as the conclusions that he drew from his most important scientific work. And although Wiley's fame and popularity gave him enormous influence, Rees reveals that his impact on what Americans eat depends more upon fear than it does upon the quality of his research. Exploring in detail the battles Wiley picked over the way various foods and drinks were made and marketed, The Chemistry of Fear touches upon every stage of his career as a pure food advocate. From his initial work in Washington researching food adulteration, through the long interval at the end of his life when he worked for Good Housekeeping, Wiley often wrote about the people who prevented him from making the pure food law as effective as he thought it should have been. This engaging book will interest anyone who's curious about the pitfalls that eaters faced at the turn of the twentieth century. Galina Limorenko is a doctoral candidate in Neuroscience with a focus on biochemistry and molecular biology of neurodegenerative diseases at EPFL in Switzerland. To discuss and propose the book for an interview you can reach her at galina.limorenko@epfl.ch. Learn more about your ad choices. Visit megaphone.fm/adchoices

Though trained as a medical doctor, chemist Harvey Wiley spent most of his professional life advocating for "pure food"—food free of both adulterants and preservatives. A strong proponent of the Pure Food and Drug Act of 1906, still the basis of food safety legislation in the United States, Wiley gained fame for what became known as the Poison Squad experiments—a series of tests in which, to learn more about the effects of various chemicals on the human body, Wiley's own employees at the Department of Agriculture agreed to consume food mixed with significant amounts of various additives, including borax, saltpeter, copper sulfate, sulfuric acid, and formaldehyde. One hundred years later, Wiley's influence lives on in many of our current popular ideas about food: that the wrong food can kill you; that the right food can extend your life; that additives are unnatural; and that unnatural food is unhealthy food. Eating—the process of taking something external in the world and putting it inside of you—has always been an intimate act, but it was Harvey Wiley who first turned it into a matter of life or death. In The Chemistry of Fear: Harvey Wiley's Fight for Pure Food (Johns Hopkins UP, 2021), Jonathan Rees examines Wiley's many—and varied—conflicts and clashes over food safety, including the adulteration of honey and the addition of caffeine to Coca-Cola, formaldehyde to milk, and alum to baking powder. Although Wiley is often depicted as an unwavering champion of the consumer's interest, Rees argues that his critics rightfully questioned some of his motivations, as well as the conclusions that he drew from his most important scientific work. And although Wiley's fame and popularity gave him enormous influence, Rees reveals that his impact on what Americans eat depends more upon fear than it does upon the quality of his research. Exploring in detail the battles Wiley picked over the way various foods and drinks were made and marketed, The Chemistry of Fear touches upon every stage of his career as a pure food advocate. From his initial work in Washington researching food adulteration, through the long interval at the end of his life when he worked for Good Housekeeping, Wiley often wrote about the people who prevented him from making the pure food law as effective as he thought it should have been. This engaging book will interest anyone who's curious about the pitfalls that eaters faced at the turn of the twentieth century. Galina Limorenko is a doctoral candidate in Neuroscience with a focus on biochemistry and molecular biology of neurodegenerative diseases at EPFL in Switzerland. To discuss and propose the book for an interview you can reach her at galina.limorenko@epfl.ch. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/science-technology-and-society

Though trained as a medical doctor, chemist Harvey Wiley spent most of his professional life advocating for "pure food"—food free of both adulterants and preservatives. A strong proponent of the Pure Food and Drug Act of 1906, still the basis of food safety legislation in the United States, Wiley gained fame for what became known as the Poison Squad experiments—a series of tests in which, to learn more about the effects of various chemicals on the human body, Wiley's own employees at the Department of Agriculture agreed to consume food mixed with significant amounts of various additives, including borax, saltpeter, copper sulfate, sulfuric acid, and formaldehyde. One hundred years later, Wiley's influence lives on in many of our current popular ideas about food: that the wrong food can kill you; that the right food can extend your life; that additives are unnatural; and that unnatural food is unhealthy food. Eating—the process of taking something external in the world and putting it inside of you—has always been an intimate act, but it was Harvey Wiley who first turned it into a matter of life or death. In The Chemistry of Fear: Harvey Wiley's Fight for Pure Food (Johns Hopkins UP, 2021), Jonathan Rees examines Wiley's many—and varied—conflicts and clashes over food safety, including the adulteration of honey and the addition of caffeine to Coca-Cola, formaldehyde to milk, and alum to baking powder. Although Wiley is often depicted as an unwavering champion of the consumer's interest, Rees argues that his critics rightfully questioned some of his motivations, as well as the conclusions that he drew from his most important scientific work. And although Wiley's fame and popularity gave him enormous influence, Rees reveals that his impact on what Americans eat depends more upon fear than it does upon the quality of his research. Exploring in detail the battles Wiley picked over the way various foods and drinks were made and marketed, The Chemistry of Fear touches upon every stage of his career as a pure food advocate. From his initial work in Washington researching food adulteration, through the long interval at the end of his life when he worked for Good Housekeeping, Wiley often wrote about the people who prevented him from making the pure food law as effective as he thought it should have been. This engaging book will interest anyone who's curious about the pitfalls that eaters faced at the turn of the twentieth century. Galina Limorenko is a doctoral candidate in Neuroscience with a focus on biochemistry and molecular biology of neurodegenerative diseases at EPFL in Switzerland. To discuss and propose the book for an interview you can reach her at galina.limorenko@epfl.ch. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/science

Though trained as a medical doctor, chemist Harvey Wiley spent most of his professional life advocating for "pure food"—food free of both adulterants and preservatives. A strong proponent of the Pure Food and Drug Act of 1906, still the basis of food safety legislation in the United States, Wiley gained fame for what became known as the Poison Squad experiments—a series of tests in which, to learn more about the effects of various chemicals on the human body, Wiley's own employees at the Department of Agriculture agreed to consume food mixed with significant amounts of various additives, including borax, saltpeter, copper sulfate, sulfuric acid, and formaldehyde. One hundred years later, Wiley's influence lives on in many of our current popular ideas about food: that the wrong food can kill you; that the right food can extend your life; that additives are unnatural; and that unnatural food is unhealthy food. Eating—the process of taking something external in the world and putting it inside of you—has always been an intimate act, but it was Harvey Wiley who first turned it into a matter of life or death. In The Chemistry of Fear: Harvey Wiley's Fight for Pure Food (Johns Hopkins UP, 2021), Jonathan Rees examines Wiley's many—and varied—conflicts and clashes over food safety, including the adulteration of honey and the addition of caffeine to Coca-Cola, formaldehyde to milk, and alum to baking powder. Although Wiley is often depicted as an unwavering champion of the consumer's interest, Rees argues that his critics rightfully questioned some of his motivations, as well as the conclusions that he drew from his most important scientific work. And although Wiley's fame and popularity gave him enormous influence, Rees reveals that his impact on what Americans eat depends more upon fear than it does upon the quality of his research. Exploring in detail the battles Wiley picked over the way various foods and drinks were made and marketed, The Chemistry of Fear touches upon every stage of his career as a pure food advocate. From his initial work in Washington researching food adulteration, through the long interval at the end of his life when he worked for Good Housekeeping, Wiley often wrote about the people who prevented him from making the pure food law as effective as he thought it should have been. This engaging book will interest anyone who's curious about the pitfalls that eaters faced at the turn of the twentieth century. Galina Limorenko is a doctoral candidate in Neuroscience with a focus on biochemistry and molecular biology of neurodegenerative diseases at EPFL in Switzerland. To discuss and propose the book for an interview you can reach her at galina.limorenko@epfl.ch. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Though trained as a medical doctor, chemist Harvey Wiley spent most of his professional life advocating for "pure food"—food free of both adulterants and preservatives. A strong proponent of the Pure Food and Drug Act of 1906, still the basis of food safety legislation in the United States, Wiley gained fame for what became known as the Poison Squad experiments—a series of tests in which, to learn more about the effects of various chemicals on the human body, Wiley's own employees at the Department of Agriculture agreed to consume food mixed with significant amounts of various additives, including borax, saltpeter, copper sulfate, sulfuric acid, and formaldehyde. One hundred years later, Wiley's influence lives on in many of our current popular ideas about food: that the wrong food can kill you; that the right food can extend your life; that additives are unnatural; and that unnatural food is unhealthy food. Eating—the process of taking something external in the world and putting it inside of you—has always been an intimate act, but it was Harvey Wiley who first turned it into a matter of life or death. In The Chemistry of Fear: Harvey Wiley's Fight for Pure Food (Johns Hopkins UP, 2021), Jonathan Rees examines Wiley's many—and varied—conflicts and clashes over food safety, including the adulteration of honey and the addition of caffeine to Coca-Cola, formaldehyde to milk, and alum to baking powder. Although Wiley is often depicted as an unwavering champion of the consumer's interest, Rees argues that his critics rightfully questioned some of his motivations, as well as the conclusions that he drew from his most important scientific work. And although Wiley's fame and popularity gave him enormous influence, Rees reveals that his impact on what Americans eat depends more upon fear than it does upon the quality of his research. Exploring in detail the battles Wiley picked over the way various foods and drinks were made and marketed, The Chemistry of Fear touches upon every stage of his career as a pure food advocate. From his initial work in Washington researching food adulteration, through the long interval at the end of his life when he worked for Good Housekeeping, Wiley often wrote about the people who prevented him from making the pure food law as effective as he thought it should have been. This engaging book will interest anyone who's curious about the pitfalls that eaters faced at the turn of the twentieth century. Galina Limorenko is a doctoral candidate in Neuroscience with a focus on biochemistry and molecular biology of neurodegenerative diseases at EPFL in Switzerland. To discuss and propose the book for an interview you can reach her at galina.limorenko@epfl.ch. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

Though trained as a medical doctor, chemist Harvey Wiley spent most of his professional life advocating for "pure food"—food free of both adulterants and preservatives. A strong proponent of the Pure Food and Drug Act of 1906, still the basis of food safety legislation in the United States, Wiley gained fame for what became known as the Poison Squad experiments—a series of tests in which, to learn more about the effects of various chemicals on the human body, Wiley's own employees at the Department of Agriculture agreed to consume food mixed with significant amounts of various additives, including borax, saltpeter, copper sulfate, sulfuric acid, and formaldehyde. One hundred years later, Wiley's influence lives on in many of our current popular ideas about food: that the wrong food can kill you; that the right food can extend your life; that additives are unnatural; and that unnatural food is unhealthy food. Eating—the process of taking something external in the world and putting it inside of you—has always been an intimate act, but it was Harvey Wiley who first turned it into a matter of life or death. In The Chemistry of Fear: Harvey Wiley's Fight for Pure Food (Johns Hopkins UP, 2021), Jonathan Rees examines Wiley's many—and varied—conflicts and clashes over food safety, including the adulteration of honey and the addition of caffeine to Coca-Cola, formaldehyde to milk, and alum to baking powder. Although Wiley is often depicted as an unwavering champion of the consumer's interest, Rees argues that his critics rightfully questioned some of his motivations, as well as the conclusions that he drew from his most important scientific work. And although Wiley's fame and popularity gave him enormous influence, Rees reveals that his impact on what Americans eat depends more upon fear than it does upon the quality of his research. Exploring in detail the battles Wiley picked over the way various foods and drinks were made and marketed, The Chemistry of Fear touches upon every stage of his career as a pure food advocate. From his initial work in Washington researching food adulteration, through the long interval at the end of his life when he worked for Good Housekeeping, Wiley often wrote about the people who prevented him from making the pure food law as effective as he thought it should have been. This engaging book will interest anyone who's curious about the pitfalls that eaters faced at the turn of the twentieth century. Galina Limorenko is a doctoral candidate in Neuroscience with a focus on biochemistry and molecular biology of neurodegenerative diseases at EPFL in Switzerland. To discuss and propose the book for an interview you can reach her at galina.limorenko@epfl.ch. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/biography

Though trained as a medical doctor, chemist Harvey Wiley spent most of his professional life advocating for "pure food"—food free of both adulterants and preservatives. A strong proponent of the Pure Food and Drug Act of 1906, still the basis of food safety legislation in the United States, Wiley gained fame for what became known as the Poison Squad experiments—a series of tests in which, to learn more about the effects of various chemicals on the human body, Wiley's own employees at the Department of Agriculture agreed to consume food mixed with significant amounts of various additives, including borax, saltpeter, copper sulfate, sulfuric acid, and formaldehyde. One hundred years later, Wiley's influence lives on in many of our current popular ideas about food: that the wrong food can kill you; that the right food can extend your life; that additives are unnatural; and that unnatural food is unhealthy food. Eating—the process of taking something external in the world and putting it inside of you—has always been an intimate act, but it was Harvey Wiley who first turned it into a matter of life or death. In The Chemistry of Fear: Harvey Wiley's Fight for Pure Food (Johns Hopkins UP, 2021), Jonathan Rees examines Wiley's many—and varied—conflicts and clashes over food safety, including the adulteration of honey and the addition of caffeine to Coca-Cola, formaldehyde to milk, and alum to baking powder. Although Wiley is often depicted as an unwavering champion of the consumer's interest, Rees argues that his critics rightfully questioned some of his motivations, as well as the conclusions that he drew from his most important scientific work. And although Wiley's fame and popularity gave him enormous influence, Rees reveals that his impact on what Americans eat depends more upon fear than it does upon the quality of his research. Exploring in detail the battles Wiley picked over the way various foods and drinks were made and marketed, The Chemistry of Fear touches upon every stage of his career as a pure food advocate. From his initial work in Washington researching food adulteration, through the long interval at the end of his life when he worked for Good Housekeeping, Wiley often wrote about the people who prevented him from making the pure food law as effective as he thought it should have been. This engaging book will interest anyone who's curious about the pitfalls that eaters faced at the turn of the twentieth century. Galina Limorenko is a doctoral candidate in Neuroscience with a focus on biochemistry and molecular biology of neurodegenerative diseases at EPFL in Switzerland. To discuss and propose the book for an interview you can reach her at galina.limorenko@epfl.ch. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Stu Levitan marks the Jewish High Holy Days with an encore presentation of his conversation from April 2020 with Jonathan Z. S. Pollack, History instructor at Madison College and Honorary Scholar at the George L. Mosse / Laurence A Weinstein Center for Jewish Studies at the University of Wisconsin, which last year issued his new book Wisconsin The New Home of the Jew: 150 years of Jewish life at the UW-Madison. It's available both in paperback of about 150 pages and a pdf download from the CJS website, cjs.wisc.edu.Jon is the co-editor, with Jonathan Rees, of The Voice of the People: Primary Sources on the History of American Labor, Industrial Relations, and Working-Class Culture, which includes some of the scholars discussed in this new book. Jon has published several articles on the Jewish history of the Midwest, and he is a frequent guest on Wisconsin Public Radio. He had the advantage of attending two of the three best schools in the Big Ten, getting his bachelor's at Michigan in 1990, then his masters here in 92, doctorate in 99. And of particular interest to music lovers, from 1997 to 2002, Jon played drums for Madison's most renowned klezmer band, Yid Vicious

The wrong food can kill you. The right kind of food can help you live longer. Additives are unnatural. Unnatural food is unhealthy food. These are assumptions that many or most of us have today about the things we eat. That we believe eating to be a matter of life or death is in part due to a man most of us have never heard of, Harvey Wiley. Head of the Division of Chemistry at the Department of Agriculture, and later employed by the magazine Good Housekeeping, Wiley became an advocate of "pure food", and got his ideas out through masterly use of newspapers eager for copy. "You don't understand, sir," said President Theodore Roosevelt to one businessman complaining about Wiley, "that Dr. Wiley has the grandest political machine in the country." Jonathan Rees's new biography of Wiley, The Chemistry of Fear: Harvey Wiley's Fight for Pure Food, is not only about Wiley, but about scientific progress, the meaning of food and health, progressivism, the bureaucratic state, and that place where science and publicity meet.  It's a great read. Professor of History at Colorado State University, Jonathan Rees was previously on the podcast in Episode 96 talking about the curious history of keeping things cold.    

A historian reveals the complicated race to build the world's fastest clipper ship. Jonathan Rees of Colorado State University-Pueblo tells us how the "Ice King" shipped ice around the globe before refrigerators.

Morgan is in the final crunch of finishing her dissertation draft, so Chris's brother Steve Webber joins us for a special "nerdout": analyzing the dual nature of fuzzy vs crisp systems! From physics to biology, from programming languages to human languages, the duality of fuzzy and crisp is everpresent.Yes, this really is what Chris and Steve sound like whenever they get together...Links:Structure and Interpretation of Computer Programs (but this version looks better on the web) and the 1980s lectures (also on Internet Archive but the YouTube uploads are more recent and higher quality)Lisp and SchemeLambda CalculusThe Little SchemerThe Most Beautiful Program Ever Written by William ByrdLisp 1.5 programmer's manual, which also now has a lovely reprint for sale (see Appendix B for Lisp in Lisp, albeit in m-expression rather than s-expression format... m-expressions never took on)Javascript: The Good PartsThe narcissism of small differencesTo Mock a Mockingbird by Raymond Smullyan. Also, presumably not the link Steve had shared with Chris back in the day (but maybe it was?) but here's a more math'y breakdown of some of the ideas, To Dissect a Mockingbird: A Graphical Notation for the Lambda Calculus with Animated ReductionDuality (mathematics)Fuzzy and crisp setsNeats and scruffies (see also our previous episode about machine learning)Alan Watts' lecture on "prickles and goo"Carcinisation (convergent evolution on "crabs")Lisp vs APL: "Mud and Diamonds"GuixJonathan Rees's websiteLojban, and here's a pretty good Lojban introThe infamous Lojban "bear goo" debate

Shintaro Okamoto creates artistic masterpieces out of ice. Nathan Hopson of Nagoya University in Japan explains the origin of shave ice. Jonathan Rees of Colorado State University-Pueblo tells us how the "Ice King" shipped ice around the globe before refrigerators.

To Jack Longino of the University of Utah ants are an indicator of a changing ecosystem. Nalini Nadkarni of the University of Utah has discovered a variety of ecosystems by climbing large trees. Jonathan Rees of Colorado State University explains the ice industry that changed the marketplace before refrigeration. Author Buddy Levy examines the ill-fated Greely Expedition to the Arctic.

To Jack Longino of the University of Utah ants are an indicator of a changing ecosystem. Nalini Nadkarni of the University of Utah has discovered a variety of ecosystems by climbing large trees. Jonathan Rees of Colorado State University explains the ice industry that changed the marketplace before refrigeration. Author Buddy Levy examines the ill-fated Greely Expedition to the Arctic.

Frederic Tudor was the “Ice King” of early nineteenth-century America. It was Tudor who realized that ice, harvested from New England ponds and rivers could be shipped to the Caribbean. Shipping was cheap, because ships often went empty to pick up cargo; insulation could be made from sawdust, a waste product of the New England lumber industry. His first shipment was in 1806; after failure and adaptation, he was shipping ice throughout the Caribbean, and using leftover ice to bring back tropical fruit. In 1833, he began to ship ice to India, which would become his most lucrative market. Tudor’s story is just one of those told by Jonathan Rees in his book Before the Refrigerator: How We Used to Get Ice (Johns Hopkins University Press, 2018). It’s the third book he’s written about what Rees calls “the modern cold chain.” That might not sound very exciting. But Rees is describing something very interesting indeed: how complex technological systems can develop without any central controlling force. There were no monopolies in refrigeration, no central government agencies. It just…happened. With a lot of work. How it did is the subject of our conversation. Al Zambone is a historian and the host of the podcast Historically Thinking. You can subscribe to Historically Thinking on Apple Podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices

Frederic Tudor was the “Ice King” of early nineteenth-century America. It was Tudor who realized that ice, harvested from New England ponds and rivers could be shipped to the Caribbean. Shipping was cheap, because ships often went empty to pick up cargo; insulation could be made from sawdust, a waste product of the New England lumber industry. His first shipment was in 1806; after failure and adaptation, he was shipping ice throughout the Caribbean, and using leftover ice to bring back tropical fruit. In 1833, he began to ship ice to India, which would become his most lucrative market. Tudor’s story is just one of those told by Jonathan Rees in his book Before the Refrigerator: How We Used to Get Ice (Johns Hopkins University Press, 2018). It’s the third book he’s written about what Rees calls “the modern cold chain.” That might not sound very exciting. But Rees is describing something very interesting indeed: how complex technological systems can develop without any central controlling force. There were no monopolies in refrigeration, no central government agencies. It just…happened. With a lot of work. How it did is the subject of our conversation. Al Zambone is a historian and the host of the podcast Historically Thinking. You can subscribe to Historically Thinking on Apple Podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices

Frederic Tudor was the “Ice King” of early nineteenth-century America. It was Tudor who realized that ice, harvested from New England ponds and rivers could be shipped to the Caribbean. Shipping was cheap, because ships often went empty to pick up cargo; insulation could be made from sawdust, a waste product of the New England lumber industry. His first shipment was in 1806; after failure and adaptation, he was shipping ice throughout the Caribbean, and using leftover ice to bring back tropical fruit. In 1833, he began to ship ice to India, which would become his most lucrative market. Tudor’s story is just one of those told by Jonathan Rees in his book Before the Refrigerator: How We Used to Get Ice (Johns Hopkins University Press, 2018). It’s the third book he’s written about what Rees calls “the modern cold chain.” That might not sound very exciting. But Rees is describing something very interesting indeed: how complex technological systems can develop without any central controlling force. There were no monopolies in refrigeration, no central government agencies. It just…happened. With a lot of work. How it did is the subject of our conversation. Al Zambone is a historian and the host of the podcast Historically Thinking. You can subscribe to Historically Thinking on Apple Podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices

Frederic Tudor was the “Ice King” of early nineteenth-century America. It was Tudor who realized that ice, harvested from New England ponds and rivers could be shipped to the Caribbean. Shipping was cheap, because ships often went empty to pick up cargo; insulation could be made from sawdust, a waste product of the New England lumber industry. His first shipment was in 1806; after failure and adaptation, he was shipping ice throughout the Caribbean, and using leftover ice to bring back tropical fruit. In 1833, he began to ship ice to India, which would become his most lucrative market. Tudor’s story is just one of those told by Jonathan Rees in his book Before the Refrigerator: How We Used to Get Ice (Johns Hopkins University Press, 2018). It’s the third book he’s written about what Rees calls “the modern cold chain.” That might not sound very exciting. But Rees is describing something very interesting indeed: how complex technological systems can develop without any central controlling force. There were no monopolies in refrigeration, no central government agencies. It just…happened. With a lot of work. How it did is the subject of our conversation. Al Zambone is a historian and the host of the podcast Historically Thinking. You can subscribe to Historically Thinking on Apple Podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices

Frederic Tudor was the “Ice King” of early nineteenth-century America. It was Tudor who realized that ice, harvested from New England ponds and rivers could be shipped to the Caribbean. Shipping was cheap, because ships often went empty to pick up cargo; insulation could be made from sawdust, a waste product of the New England lumber industry. His first shipment was in 1806; after failure and adaptation, he was shipping ice throughout the Caribbean, and using leftover ice to bring back tropical fruit. In 1833, he began to ship ice to India, which would become his most lucrative market. Tudor’s story is just one of those told by Jonathan Rees in his book Before the Refrigerator: How We Used to Get Ice (Johns Hopkins University Press, 2018). It’s the third book he’s written about what Rees calls “the modern cold chain.” That might not sound very exciting. But Rees is describing something very interesting indeed: how complex technological systems can develop without any central controlling force. There were no monopolies in refrigeration, no central government agencies. It just…happened. With a lot of work. How it did is the subject of our conversation. Al Zambone is a historian and the host of the podcast Historically Thinking. You can subscribe to Historically Thinking on Apple Podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices

Frederic Tudor was the “Ice King” of early nineteenth-century America. It was Tudor who realized that ice, harvested from New England ponds and rivers could be shipped to the Caribbean. Shipping was cheap, because ships often went empty to pick up cargo; insulation could be made from sawdust, a waste product of the New England lumber industry. His first shipment was in 1806; after failure and adaptation, he was shipping ice throughout the Caribbean, and using leftover ice to bring back tropical fruit. In 1833, he began to ship ice to India, which would become his most lucrative market. Tudor’s story is just one of those told by Jonathan Rees in his book Before the Refrigerator: How We Used to Get Ice (Johns Hopkins University Press, 2018). It’s the third book he’s written about what Rees calls “the modern cold chain.” That might not sound very exciting. But Rees is describing something very interesting indeed: how complex technological systems can develop without any central controlling force. There were no monopolies in refrigeration, no central government agencies. It just…happened. With a lot of work. How it did is the subject of our conversation. Al Zambone is a historian and the host of the podcast Historically Thinking. You can subscribe to Historically Thinking on Apple Podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices

Jonathan Rees of Colorado State University-Pueblo tells us how the "Ice King" shipped ice around the globe before refrigerators. Nathan Hopson of Nagoya University in Japan explains the origin of shaved ice. Stephen Houston of Brown University reveals the political and social relevance of gory ancient Mayan ballgames. Kelly DeVries of Loyola University Maryland takes us into the battle with Joan of Arc.

Jonathan Rees of Colorado State University Pueblo tells us the story of the ice industry before electricity. Joshua Specht of the University of Notre Dame reveals how beef became so central to the American diet. Jon Townsend of Jon Townsend & Son visits with us to discuss historical cooking techniques. Rachel Wadham explains how learning online can enhance classroom learnign. Journalist Christopher Null of WIRED explains what it feels like to be invisible to computers.

Nuix CEO - EMEA, Jonathan Rees, joins us to share details about the 2019 Nuix Insider Conference, Ringtail User Group, and Partner Summit being held April 3-4, 2019 in London.

The SMEs Go Digital programme has so far helped about 4,000 out of the 200,000 SMEs here in basic automation. What are the biggest challenges and opportunities for businesses keen to go digital? Jonathan Rees, Digital Strategy & Transformation ASEAN Lead from Ernst & Young, shares his insights.

This week In The Past Lane, the American history podcast, looks into the little known and yet hugely significant development of the ice and refrigeration industries in US history. 1) first we tell the story of the Frederick Tudor, The "Ice King," who single-handedly invented the ice industry way back in 1806. This development radically redefined the American life, especially the American diet. 2) Then we check in with historian Jonathan Rees, the nation's leading authority on all things related refrigeration, to learn how mechanical refrigeration and machine-made ice accelerated this transformation of everyday life. 3) Finally, we take just a few minutes to visit a unique bar in New York City. It's called Minus 5 and with the exception of the floor and ceiling, it's made entirely of ice and kept at a temperature of Minus 5 centigrade (minus 19 F). Yeah, I know ... Episode 127 notes and credits Further Reading about the history of ice and refrigeration Oscar Edward Anderson, Jr. Refrigeration in America: A History of a New Technology and Its Impact (Princeton University Press, 1953). Mariana Gosnell, Ice: The Nature, the History, and the Uses of an Astonishing Substance (Knopf, 2005) Jonathan Rees, Refrigeration Nation: A History of Ice, Appliances, and Enterprise in America (John Hopkins University Press, 2013) Jonathan Rees, Refrigerator (Bloomsbury, 2015) Carl Seaburg and Stanley Paterson, The Ice King: Frederic Tudor and His Circle (Massachusetts Historical Society and Mystic Seaport, 2003). Gavin Weightman, The Frozen-Water Trade: A True Story (Hyperion, 2003) Music: Jay Graham, ITPL Intro (courtesy, JayGMusic.com) Kevin McCleod, “Impact Moderato” (Free Music Archive) Lee Rosevere, “Going Home” (Free Music Archive) Andy Cohen, “Trophy Endorphins” (Free Music Archive) The Bell, “I Am History” (Free Music Archive) The Bell, "On The Street" (Free Music Archive) Jason Shaw, "Jenny's Theme (Free Music Archive)

Frederic Tudor was the "Ice King" of early nineteenth century America. It was Tudor who realized that ice, harvested from New England ponds and rivers could be shipped to the Caribbean. Shipping was cheap, because ships often went empty to pick up cargo; insulation could be made from sawdust, a waste product of the New England lumber industry. His first shipment was in 1806; after failure and adaptation, he was shipping ice throughout the Caribbean, and using leftover ice to bring back tropical fruit. In 1833, he began to ship ice to India, which would become his most lucrative market. Tudor's story is just one of those told by Jonathan Rees in his book Before the Refrigerator: How We Used to Get Ice. It's the third book he's written about what Rees calls "the modern cold chain." That might not sound very exciting. But Rees is describing something very interesting indeed: how complex technological systems can develop without any central controlling force. There were no monopolies in refrigeration, no central government agencies. It just...happened. With a lot of work. How it did is the subject of our conversation. For Further Investigation  "Why One Refrigeration History Book Was Not Enough", with Jonathan Rees Refrigeration Nation: A History of Ice, Appliances, and Enterprise in America Before the Refrigerator: How We Used to Get Ice Refrigerator

In the season premiere of “Stroke of Genius”, we’ll explore inventions at the intersection of food and convenience. We’ll tell the story behind one of the most referenced inventions in American History: the bread slicing machine, we’ll uncover the long and winding path that has led to the modern refrigerator, and finally, we'll look ahead to an invention that may finally solve the conflict between food convenience and healthy living. Thanks to our guests Paula Johnson, Dr. Jonathan Rees, Michael Ruhlman, and Robin Liss. Brought to you by IPO Education Foundation and produced by At Will Media See acast.com/privacy for privacy and opt-out information.

What does your world sound like? Listeners have sent recordings to the Off Track inbox, and now we all get to listen. Close your eyes and take in the earworms.

What does your world sound like? Listeners have sent recordings to the Off Track inbox, and now we all get to listen. Close your eyes and take in the earworms.

Transformation is made possible by embracing disruption and driving innovation. However, the switch may be costly and require a workforce ready to take on change. Will the digital age exacerbate existing inequalities and societies? Guests: Claus Andresen, President and Managing Director, Southeast Asia, SAP; Prof Lily Kong, Provost and Lee Kong Chian Chair Professor of Social Sciences, Singapore Management University; Jonathan Rees, EY ASEAN Advisory Digital Leader, Ernst & Young Advisory; Rachel Ong, Chief Executive of ROHEI Corporation.

The stunning revelations from the Inquest that Jonathan Rees had planned Daniel Morgan's murder a year before it happened are backed up in dramatic transcripts See acast.com/privacy for privacy and opt-out information.

We talk to campaigners, MPs, patients and specialists about the most common form of inflammatory arthritis: gout. This programme was funded by a grant from The Schuh Trust. Gout is the most common form of inflammatory arthritis and affects 1 in 40 people in the UK. So why do we still see it as something that exists only in the pages of Victorian novels? In this episode of Airing Pain we go inside the Houses of Parliament and speak with MPs, clinicians, patients and UK Gout Society members to find out why. What is gout? Gout is a type of arthritis caused by a build-up of uric acid crystals in the joints, most frequently the feet. As with many conditions, flare-ups can be brought on by a number of factors including lifestyle, stress and diet. Some people, however, have a genetic predisposition. Paul Webber and Alan Hughes both suffer with gout, describing the pain as being repeatedly being kicked in the shin and worse than a red-hot poker. What’s the treatment? Treatments for reducing pain during attacks include icing the joint and taking medications, however there are also long term treatments. There are lifestyle changes we can make, such as consuming less yeast-rich food and drink, staying active and drinking plenty of water. Despite being relatively inexpensive to treat, gout comes at a great cost to the economy and society, as the Chief Executive of ARMA, Sue Brown, highlights. Consultant Rheumatologist Dr Jonathon Rees identifies a lack of awareness in primary care, with cases often going undiagnosed. Paul also talks to Michael Snaith about his early gout and gender research at the UK’s first gender reassignment, and Lord Ramsbotham sums up perfectly why gout really is no laughing matter. Contributors: - Jim Shannon MP for Strangford - Dr George Nuki, professor of rheumatology at the University of Edinburgh - Paul Webber, gout sufferer - Alun Hughes, gout sufferer - Dr Tim Tait, Consultant Rheumatologist, Royal Hallamshire Hospital - Stuart Reed, gout sufferer and patient trustee of the UK Gout Society - Dr Jonathan Rees, Consultant Rheumatologist and Sports Medicine, Cambridge University Hospitals NHS Foundation Trust - Dr Adrian Dunbar, GP with a special interest in musculoskeletal medicine and chronic pain - Sue Brown, Chief Executive of Arthritis & Musculoskeletal Alliance - Dr Michael Snaith, retired Consultant Rheumatologist and trustee of the UK Gout Society - Lord Ramsbotham, cross bench member of the House of Lords and gout sufferer - Lynsey Conway, UK Gout Society Secretariat More information For more support and information on living with gout, visit: - NHS Choices Gout http://www.nhs.uk/Conditions/gout/Pages/Introduction.aspx - The UK Gout Society http://www.ukgoutsociety.org First broadcast 06/06/17 #AiringPain, #PainConcern, #AbleRadio, #gout, #UkGoutSociety, #ShoutAboutGout

Doctors Adam Rutherford and Hannah Fry set out to solve the following perplexing cases sent in by listeners: The Scarlet Mark Sheena Cruickshank in Manchester asks, "My eldest son is ginger but I am blonde and my husband brunette so we are constantly asked where the red came from. Further, people do say the 'ginger gene' is dying out, but how good is that maths or is it just anecdotal?" Our science sleuths set out to discover what makes gingers ginger with a tale of fancy mice, Tudor queens and ginger beards. Featuring historian and author Kate Williams and Jonathan Rees from the University of Edinburgh, who discovered the ginger gene. The Hairy Hominid "How does leg hair know it has been cut? It does not seem to grow continuously but if you shave it, it somehow knows to grow back," asks Hannah Monteith from Edinburgh in Scotland. Hannah Fry consults dermatologist Dr Susan Holmes, from the Hair Clinic at Southern General Hospital in Glasgow, to discover why the hairs on your legs do not grow as long as the hairs on your head. Adam attempts to have a serious discussion about the evolutionary purpose of pubic hair with anatomist and broadcaster Prof Alice Roberts. If you have a scientific mystery for the team to investigate, please email curiouscases@bbc.co.uk Producer: Michelle Martin Image: A woman with splendid hair, lying on grass, Credit: Thinkstock

This week In The Past Lane looks into the little known and yet hugely significant development of the ice and refrigeration industries in US history. 1) first we tell the story of Frederick Tudor, the "Ice King," who single-handedly invented the ice industry way back in 1806. This development radically redefined the American life, especially the American diet. 2) Then we check in with historian Jonathan Rees, the nation's leading authority on all things related refrigeration, to learn how mechanical refrigeration and machine-made ice accelerated this transformation of everyday life. 3) Finally, we take just a few minutes to visit a unique bar in New York City. It's called Minus 5 and with the exception of the floor and ceiling, it's made entirely of ice and kept at a temperature of Minus 5 centigrade (minus 19 F). Yeah, I know ... Episode 008 notes and credits Further Reading about the history of ice and refrigeration Oscar Edward Anderson, Jr. Refrigeration in America: A History of a New Technology and Its Impact (Princeton University Press, 1953). Mariana Gosnell, Ice: The Nature, the History, and the Uses of an Astonishing Substance (Knopf, 2005) Jonathan Rees, Refrigeration Nation: A History of Ice, Appliances, and Enterprise in America (John Hopkins University Press, 2013) Jonathan Rees, Refrigerator (Bloomsbury, 2015) Carl Seaburg and Stanley Paterson, The Ice King: Frederic Tudor and His Circle (Massachusetts Historical Society and Mystic Seaport, 2003). Gavin Weightman, The Frozen-Water Trade: A True Story (Hyperion, 2003) Music: Jay Graham, ITPL Intro (courtesy, JayGMusic.com) Kevin McCleod, “Impact Moderato” (Free Music Archive) Lee Rosevere, “Going Home” (Free Music Archive) Andy Cohen, “Trophy Endorphins” (Free Music Archive) The Bell, “I Am History” (Free Music Archive) The Bell, “On The Street” (Free Music Archive) Jason Shaw, “Jenny’s Theme (Free Music Archive)

Drs Adam Rutherford and Hannah Fry are on hand to solve everyday mysteries sent in by listeners. For the last few weeks they've been collecting cases to investigate using the power of science - from why people shout on their mobile phones to what causes traffic jams. In the first episode, called 'The Scarlet Mark', they get to the root of the following conundrum, posed by Sheena Cruickshank in Manchester: 'My eldest son is ginger but I am blonde and my husband brunette so we are constantly asked where the red came from. Further, people do say the "ginger gene" is dying out, but how good is that maths or is it just anecdotal?' Our science sleuths set out to discover what makes gingers ginger with a tale of fancy mice, Tudor queens and ginger beards. Featuring historian and author Kate Williams and Jonathan Rees from the University of Edinburgh, one of the team who discovered the ginger gene. If you have any scientific cases for the team to investigate please email: curiouscases@bbc.co.uk Presenters: Hannah Fry & Adam Rutherford Producer: Michelle Martin.

Jonathan Rees is a business consultant specialising in IT, and his book The Team Synergy Masterplan came out of his experiences of communication in the workplace. Jonathan talks about the rather unusual way he planned and wrote his book. #jonathanrees #makingteamswork #alisonthompson #prooffairy #conversationswithauthors #writing #author

“A cold chain is a supply chain that transports and stores temperature sensitive perishable goods. The most visible manifestation of the cold chain is the electric household refrigerator.” – Jonathan Rees The world was changed by the innovation of refrigeration. This week on A Taste of the Past, Linda Pelaccio is joined by Dr. Jonathan Rees. Dr. Rees is a professor of history at Colorado State University – Pueblo, and the author of Refrigeration Nation. Tune in to hear about the origins of the ice industry and ice boxes, and learn about ‘the cold chain’. Find out how compression refrigeration developed during the Civil War era, and why the marketing of refrigerators in the 1940s relied on size. Learn why cold storage was a controversial political issue, and how refrigeration was essential to the development of the supermarket. How were frozen foods received upon their arrival? Find out on this week’s edition of A Taste of the Past! This program has been sponsored by Regional Access. Music by Jack Inslee. “Ice was something that all classes were interested in, whether or not all classes could afford it.” [5:50] “Producing food and having it spoil is just as harmful to the environment as refrigeration.” [17:10] — Dr. Jonathan Rees on A Taste of the Past