Podcasts about Litmus

#241: Email Strategy | Email isn't dead – it's just changing fast.It's still one of the few B2B marketing channels where you can actually own your audience and reach your ideal customers with the push of a button.In this session from the Ultimate Roast of B2B Emails, Danielle hosts Beth O'Malley (Founder, astral.), Jay Schwedelson (Founder, Subjectline.com & GURU Media Hub), and Jaina Mistry (Director, Brand and Content Marketing at Litmus) for a tactical session on what's actually working in email marketing in 2025.They cover:What an effective email marketing strategy looks like todayKey elements of great emailsHow to write irresistible subject linesAll the ins and outs of deliverability and landing in the inboxPlus, they tackle a live Q&A, hot takes on open rates, resends, clickbait, personalization, and how to fix your email marketing strategy.Timestamps(00:00) - – Intro to Beth, Jay, and Jaina (04:47) - – Why bad emails are killing results (07:19) - – How to think about email beyond lead gen (09:31) - – The real problem with how B2B measures email success (10:47) - – Open rates: Are they dead or still useful? (15:11) - – Should you resend to non-openers? The great debate (20:07) - – Deliverability basics: What B2B marketers miss (23:25) - – Personalization: What actually works (and what doesn't) (29:30) - – Why exclusion (not just segmentation) matters in email (31:45) - – AI summaries and how they're reshaping the inbox (34:30) - – Clicks vs engagement: What you should really track (36:55) - – Why structured clicks matter more than just "more clicks" (40:40) - – How to think about email length and structure in 2025 (43:51) - – Technical tips: Avoiding clipping, formatting for mobile (45:49) - – Clickbait subject lines: Where to draw the line (47:50) - – Final advice for marketers Send guest pitches and ideas to hi@exitfive.comJoin the Exit Five Newsletter here: https://www.exitfive.com/newsletterCheck out the Exit Five job board: https://jobs.exitfive.com/Become an Exit Five member: https://community.exitfive.com/checkout/exit-five-membership***Today's episode is brought to you by Grammarly.Ever have one of those weeks where you spent more time replying to Slack and email than doing actual marketing work?You're not alone. The average marketing team spends 28+ hours a week just keeping up with comms.That leads to burnout, frustration, and a whole lot of performative productivity that doesn't actually move the needle.AI-fluent marketing teams are changing that. Grammarly's 2025 Productivity Shift Report shows how they're using AI to:– Cut down on back-and-forth– Automate content, research, and reporting– Eliminate busywork– Make space for strategyWe're marketers because we love crafting campaigns, driving revenue, and proving impact – not spending all day buried in messages.Get the report and see how top teams are making AI actually useful.Visit go.grammarly.com/exitfive to grab it.***Thanks to my friends at hatch.fm for producing this episode and handling all of the Exit Five podcast production.They give you unlimited podcast editing and strategy for your B2B podcast.Get unlimited podcast editing and on-demand strategy for one low monthly cost. Just upload your episode, and they take care of the rest.Visit hatch.fm to learn more

Vera Wylde and Jessie Gender venture out on the Battlestar Galactica and take in the entire voyage one episode at a time. Season 1, Episdoe 6: Litmus - After a Cylon is able to sneak onto the ship and let off a bomb, it's no longer possible to hide the fact that Cylons can look like humans. Hard questions are asked of the ground crew, by a character who desperately needs more nuance than she's given.

We're coming to you LIVE from the ProveIt Conference in Dallas, TX, where we're witnessing one of the most groundbreaking manufacturing and industrial automation events in history. Hosted by Walker Reynolds and the 4.0 Solutions team, ProveIt brings together 36+ vendors, industry leaders, and a massive community to showcase real-world digital transformation solutions—all connected to a unified namespace (UNS) virtual factory.In this episode, Dave and Vlad from Manufacturing Hub go behind the scenes with Walker Reynolds, discussing:✅ The vision behind ProveIt – What it takes to create a community-driven industry event✅ How vendors were challenged to solve real-world problems using real factory data✅ Key takeaways from top presentations – Tulip, Litmus, Concept Reply/Snowflake, Google Cloud, Dell Native Edge, and more✅ Lessons learned from integrating 36 vendors into a single, fully functional UNS✅ The future of ProveIt – What's coming for 2026 and beyond

Σε μια ταχεία και ριζική αναδόμηση της εσωτερικής διάρθρωσης του αμερικανικού κράτους και της εξωτερικής πολιτικής του προχωρά ο Ντόναλντ Τραμπ από τη μέρα που ανέλαβε την εξουσία. Litmus test της νέας προσέγγισης στα διεθνή ζητήματα, η έως και σοκαριστική στάση του Τραμπ στο Ουκρανικό. Αυτό είναι το κεντρικό θέμα συζήτησης των Γιάννη Ιωάννου και Ζήνωνα Τζιάρρα στο νέο επεισόδιο Cosmopolitica, από εμπειρικής και θεωρητικής σκοπιάς, καθώς και η πολυαναμενόμενη επίσκεψη του Κύπριου ΥΠΕΞ στη Δαμασκό της Συρίας.

A Time WarpBy FinalStand. Listen to the Podcast at Explicit Novels.What follows is a diversion from the central storyline, but it is crucial to understanding why certain members of the supporting cast are behaving the way they are.808 BCE near Halab in what is today's Northern Syria:For me, Cael Nyilas, it was a return to last night's horrifying scene that engulfed me. The screams of dying horses and moribund men crying the pantheon of life's final regrets. Blood, piss, voided bowels and the stench of comingled sweat and leather filled my nostrils. The true cacophony of battle was all about. The battle shock faded into an innocuous background distraction.In my heart of hearts, I felt at ease, even content. We were cut off and surrounded yet hardly hopeless. Men, my brothers-in-arms and the younger noble sons of Assur and Nineveh combined to put a press of shields, armor and flesh encircling us. Those 'pampered' aristocrats stank with fear and well they should. Death was still possible before their relief arrived.I hurt, Shara (my deity?), I was wounded, but it meant nothing. I laughed; a primitive version of 'atheists and foxholes' passing through my mind. This body had lived through much worse. The closest man, her deceased husband's cousin, and I lifted the shattered wooden chariot off the person our circle was centered on. My arm was extended to her.She was glorious, fierce and half-drunk with battle lust. I could feel her talon-like fingers through the leather and 'parzillu' scales guarding my bicep. She half jumped and was half pulled to her feet. Her kinsman presented her 'misplaced' sword, hilt first. In her eyes, I saw the burning intensity of the Shamash (Sun God, consort of Aya?) at the height of the Burning Season.Her martial mirth exceeded any other noise as it passed her lips."You took your time getting here," Shammuramat taunted me, not a true reproach. "I was so bored, I decide to take a nap in the shade of my conveniently overturned chariot." She defied all fortunes that conspired toward her demise; her own breed of madness."You looked so peaceful in your sleep, I didn't want to wake you," I bantered back. Her 'kinsman' scowled at my familiarity with his monarch. My champions, more like brothers to me than any kin born of my blood, had carved a gory swath to her stranded bodyguard. Mounted on Median steeds, we had pressed back the entourages of two Aramean kings bent on her violent passing.A barricade of overturned, or unattended chariots gave us space to dismount and perform our very visible rescue mission. All the pieces were right where she wanted them; everything unfolding according to her plan. Focus the enemy in the center with her person and the banner of Assur while the rest of her chariots and all of her cavalry swept through an unguarded wadi and fell upon them from behind.Brilliant. Somewhat less brilliant when faced with the desperate energy of our enemies, but her victory was already a certainty. The allied Western Kings were sure my command was attempting to snatch the Queen back to the safety of her infantry. Those hardy, foot-bound souls were still holding their own against the greater mass of the enemy footmen.The children of rebellious nobles bent every bit of their remaining energy, squandered their last reserves to ensure Shammuramat didn't escape. If the positons were reversed, they would have eagerly abandoned their troops and sought safety to the rear. The idea of Shammuramat being overwrought with terror was absurd.Our opponents' bellows for our blood turned into wails of despair. The charging, plumaged steeds of Assyria had appeared behind them. Our enemies had nothing left to slow the new arrivals down, much less stop them. For those who dared defy Shammuramat, Queen of all the Akkadians, the slaughter was just beginning."Come 'Alal' (that was me); I promised 'Atarshumki' I would kick his head over his own city walls before sunset and I always keep my promises," she shoved one of my horse-holders aside and took one of my steeds. 'Alal' was not the name my father gave me. It meant destroyer and it was blasphemy to lay claim to it."Killing kings will cost you extra," was my impious response.Assyrians nobility barely tolerated mercenaries most of the time. My men and I didn't care. I hadn't taken up the killing business to make friends and my troops felt the same way. What mattered to us was that their coin was good and delivered on time. That was a good thing because whores and merchants were loath to advance 'our kind' anything on credit."I'll meet you half way," she grinned manically at me while my fighters and I raced for our mounts. (Saving the junior nobility wasn't what she were paying us for.) "I'll let you take any prince you capture as a hostage." I nodded. My men cheered hungrily, despite the choking dust. As long as I didn't get too greedy, the Kings would pay for their sons. Now we had to capture the bastards."Tūbātu," I reminded them. 'Goodwill'. It was a polite way of saying 'stop your chariot, rest your arms and your mother won't have to come begging for your corpse'. It was best to let opposing nobility keep their dignity in our business. Today's enemy might be tomorrow's paymaster.I blinked and things changed.Planting followed harvest and harvest followed planting. It had long ago become a blur. Shammuramat had grown older. Her first son became king when he was of age. I had long exceeded my welcome and my desire to stay. I was fixed to this small patch of the greater world by a rare emotion, empathy.It had come out of nowhere. We were campaigning against the Scythians raiding over the Zagros Mountains and followed them into Urartu. Night had fallen and I walked the camp as was my habit; being killed a few times in your sleep will make you err on the side of caution. Shammuramat was gazing out over the river Arkas."I though all the scouts have returned," I asked as I stepped to her side. A cool, early autumn breeze blew down the valley, tossing a few loose locks of her greying hair. She always had one patch shorn short which made her left-side braids prone to unwind."They have. We head back for Nineveh with the dawn," she murmured, her mind elsewhere."Do you ever dream of home?" she asked me out of the blue."No. I don't dream anymore. I rarely sleep and if I did, I would hope to dream of something less boring," I snorted in amusement. She had never talked about her home, to anyone as far as I knew."You will be going to Lydia when winter comes," she stated tensely."King Gyges needs someone with experience beating Cimmerians," I answered. The true reason was that I was no longer welcome on the Assyrian payroll because I insisted on recruiting only non-Assyrians into the ranks of my ferociously effective little band of one hundred; never more and rarely less."Shemtsu is a fool," she grumbled."That is unfair," I countered. My willingness to argue with her was one of my charms in her eyes. "He is an excellent Treasurer and he makes sure your vassals pay their tribute on time and in its full amount."The silence was hurtful to me because Shammuramat was never one to obfuscate her thoughts, especially around me. It was one of her charms, to my way of thinking."Salmu Eretu, the northern night sky has no answers for what ails you. Get some sleep. Tomorrow is going to start out cold before it bakes us." I called her 'Black Cloud' in Akkadian.I had first used that name twenty years ago to insult her, highlighting her tempestuous nature. In the Assyrian court, having just received recognition for my quick thinking, Shammuramat had belittled my accomplishment, throwing my body between her, her unborn child (the man who was now not-so-gently ushering me to the border) and a Kassite noble and his retainer bent on killing them both.Had my deed not been witnessed by half a dozen reliable sources, I wouldn't even have received that tawdry token."He sought glory without risk," she spat out her insult in a Hittite tongue alien to this court. Unfortunately for us both, I had worked for a Babylonian family for a few generations and they had been kind enough to turn me from an illiterate commoner to a man of some education.Ironically, they even taught me my native cuneiform long after my birthplace was barely a memory."Well aren't you a black cloud on an otherwise waste of a day," I replied somewhat bitterly. Her eyes widened, then narrowed and then I heard her laugh for the first time."Should I tell them what you said?" she mocked me and my predicament."But of course," I grunted in Akkadian. I'd screwed up. My inner thoughts were 'please not decapitation, please not decapitation' because getting my head on straight after that was a real bitch."You've been nothing but a black cloud bent on turning the choking dust at my feet into a grasping, muddy morass. Why stop now?" I announced loudly. If you are going to die, die well. Having died too many times to count, remembering my last words were all I had left to look forward to.The guards, familiar with the Queen's temper and stunned into inaction by me clearly embracing a long, messy death, stood around uselessly. Had I been allowed a weapon in the royal presence, I might have thought which one to kill first."I gift you, a lowborn man of the South (Sumerian), with honors and you respond by insulting my wife?" King, Shamshi Adad V growled as he rose from his throne."Husband," she stood to join him. I thought it was a pity she rarely smiled. "You asked that I too give a gift to my savior and the savior of our son (all unborn babies were sons back then until roughly half had the audacity to gender switch while exiting the womb). I have chosen." I was expecting my life for the moment and a day's head start to the border."It is your choice to make," the King allowed."From this day, until my passing, this man may always speak his mind in our lands," she demanded. She had a habit of fatally correcting anyone who saw her as less than co-ruler. The hesitation was deafening."As you will," Shamshi Adad V acquiesced to yet another of his wife's odd 'requests'. From that day forth we had been fast friends. She never asked about my immortality, where I was from, or how I ended up with my elite band of professional killers. I returned the favor. It was an unspoken understanding that in a few years, or decades, she would die and I would leave, not necessarily in that order. We had shared more years than I had given to any one person in quite some time."There is nothing left for me but ash," she declared with morbid certainty."Should any of us expect any better?" I did my best to offer words of comfort she would accept."Oh no," her noise was too bitter to be a laugh. "I had my own 'Life beyond Death' and it was stolen from me, along with my birthright.""We are chasing the thieves?" I asked."Yes and no," her face grew grim once more. "These were not the ones I was looking for. They share some bonds with some of the Scythian tribes who live on the far side of the Sea of Death (the Black Sea). These raiders weren't from those tribes.""Why are you turning back?" I questioned. "You know your Assyrians are loyal. They will follow wherever you lead. Your son won't begrudge you these few hundred. I'll come too.""Why?" she turned and looked into my eyes. She still had that blazing fire in her eyes. She was teasing me. If she asked, I too would follow and my men would follow me."The Scythians have been raiding the Lands of the Two Rivers from, well, before I graduated from 'spear for hire' to a 'seeker of a mastery of war'. The rich plunder of their camps will provide plenty of incentive for my men plus we can sell the horses when we come back," I stated."I do not have the years left to spend on such a campaign," she sighed. I had never heard a hint of defeat in her speech before. It was unsettling and rather tragic."I have squandered my years in marriage, being Queen and raising my boys. I tried to make Assyria my new family and I am revealed to be a fool. You had it right. We will always be outlanders. No matter how brave, loyal, just and smart, we would never be allowed in their sanctimonious circle," she said. "You. I should have ridden off with you after my first born was acknowledged (the present King Adad-nirari the 3rd).""We could have gathered up some more fighters, ridden over shattered Phrygia, to the narrows (Bosporus) and into the lands of the Thracians. There is a legend of a great river that pours out from the western shore of the Death Sea. What I seek is up that river.""How many would we face?" I grew equally serious."One," she coughed. "Me." My confusion was obvious. "I am not asking you to fight me, Alal. I want you to come back for me.""I can't. That is not how it works," I stated."How does it work then?" she looked into my eyes. The fire was there, but banked and waning. I didn't say anything. "I have never seen, or heard of you entering a temple.""Your men go. You do not stop them, but you have given up any pretense of worship," she pressed. "Do you not believe that anything exists beyond your senses?""I believe," I sighed. "I believe people are fools for giving offering, pledging their fidelity, pleading for mercy, or extending thanks to any deity. Those Shar-an (gnats) do as they will, unless it is to punish us for treating them like the spoiled children they are."Shammuramat regained her long-stilled laughter."I have always felt a kinship with you through our mutual bitterness.""Bitterness comes with familiarity," I snorted in amusement. Lovers had passion. We shared a simmering anger that came from being irredeemably wronged."I was born Baraqu, the first son of a potter in some city that no longer matters. I was a failure as a potter and an embarrassment to my house and my clan," I began a story I hadn't told another soul in, I couldn't recall. "In those days, the Priest-Kings declared wars and demanded each clan of the city give forth a certain number of males to fight. My family volunteered me and two rowdy cousins.Outside the gates, my clan elder gave each of us a cowhide shield and a spear with a small spindle of copper at the tip so we wouldn't think it was a staff. We marched, I forget which city we were fighting that time. Three days later we found the enemy behind a deep irrigation ditch that had dried out for the season. Our orders were simple, 'There they are. Attack!'My elder was at the back of our mob, making sure none of us ran away. My older cousin made it across the ditch first, but was speared twice; once in the right kidney, I can still remember my first sight of blood, and once, piercing the shield and lodging in his ribcage. My second cousin and I were pushed from behind into the fighting. I stabbed at one shield, doing no harm.Then my surviving cousin's morale broke and he tried to claw his way back into our ranks. He was stabbed in the back, his dying body tangling with mine and bearing us both to the ground. I saw this howling mad face over me. He was a commoner, like me, driven to violence by the terror of battle. His shoddily crafted spear plunged first into my right lung. The second stab found my heart. I died.From there, my spirit fell down toward the wretched dank caverns where all pitiful lowborn dregs are doomed to end up without hope of parole. Instead of endless misery, the Goddess Sarrat Irkalli appeared before me, barring my descent. With icy claws, she trisected my soul. I cannot begin to describe that agony. She snatched up my tattered bits and dragged me back into the world.Sarrat Irkalli is Goddess of the Netherworld, whispered a word that penetrated my brain through the left ear of my cooling corpse. It was an utterance so catastrophic to the fabric of the Veil I dare not repeat it even now.Baraqu? she blew a dark wind upon the first bit of my essence and it flew away.Cael, she whispered to the second portion and off it went in another direction. You are Baraqu no more. The second name was meaningless to me at the time but my name. Do you know that if you have your true name, your spirit can not find its way to your reward, no matter how foul, or pleasing? To the third part of my soul. I name you Alal, he who stands witness to the end of all he desires; their destroyer. Powerful yet powerless.}With that, she left me. My body was stiff from being dead so long. The next few hours were extremely painful. The Sun had set and the Moon was not in evidence. Jackals barked and hyenas laughed as they fought and feasted on the dead. I pushed the body of my cousin off me then crawled down into the ditch to hide. Hardly the reaction of a hero.""Not the actions of the man I know," Shammuramat smirked. "So, your name is Baraqu.""Was and I never much liked the name," I countered. "The priests gave it to me because right before my naming ceremony, a bolt of lightning from a spring storm struck the temple of Shara. So they named me Baraqu, which means 'struck by lightning'.""That sound likes a good name," the Queen Dowager regarded me."That is the noble meaning. The common meaning is less eloquent, it means 'idiot'."Another deep laugh from my treasured compatriot. So few had ever mattered so much to me."Struck by lightning, stricken dumb," she guffawed. "Still not the 'you' I know.""What does the other name mean?""I have no idea. In all my travels I have never found a people familiar with it," I shrugged. She looked out over the low waves lapping against the stony shore."No explanation?" she grudgingly inquired. She had wanted me to continue."No. I have never again come face to face with Sarrat Irkalli, been visited by a messenger, divine, or demonic, received an omen, or any otherworldly presence of any kind," I shrugged. I was long past any resentment. "After the battle I made my way back home, we'd lost, and resumed my life for a few years. My father took the excuse of me 'letting' my kinsmen die to place my younger brother over me.I didn't care. I always hated being a potter, so I ended up being a piddling nuisance all the time and a drunken brawler whenever I had wrangled some beer. I was always the first choice of my clan to send into battle. Despite my lack of training, I began surviving more battles than I died in. At some point, the priests began getting suspicious that I was still hanging around my great-grandnephew's house, so my house Elder suggested I leave the city.I was given a nice copper-headed mace that I had taken in a recent skirmish. Tradition dictated I offer it to the Elder, so he could give it back to me as a sign of my value to the clan. He had taken it for his own. Now he was giving it back out of fear that it held some part of my taint. I had no idea how to live on my own. Two days out, I was robbed and murdered for the first, but not last, time. That inaugural event, I got really angry and hunted those two farmers down.I got my mace back. I also relieved them of an onager, three slaves and a few ingots of silver. I guessed they had been rather successful robbers until they met me."

Laura and Xhafer question the wisdom of Galactica tour groups. Laura wonders if the Cylons just need to be loved. Xhafer needs his schemes to be clearer. Plus, Space TSA makes its ineffective return in Battlestar Galactica Season 1, Episode 6: Litmus.Join The Discord @ https://discord.gg/MUHKDDk6TN

Big Idea: Jesus is not impressed with our litmus tests.

Is this match-up with OKC a litmus test for the Knicks? Learn more about your ad choices. Visit podcastchoices.com/adchoices

 After much research:Cancer lovesAcid food,- this means meat, fish, cocked food… No OxygenSugar1. Cancer and other diseases need an acid environment from PH5.5… And that comes true for all meat/fish eaters! Their PH level is below Ph 5.5An acid environment promotes yeast and all fungus.So, the more acidic your body is, the easier it becomes for cancer to grow and spread.A healthy body typically has a PH level of around 7.4 which is slightly alkaline.Just make a test by yourself and check your urine with Litmus paper…We need to alkalize the body. Eat alkaline food like fresh unprocessed, uncooked fruits and vegetables…This means a plant-based diet without processed food like vegetable oil, sugar, trans fat, and meat prevents and can heal cancer.Eat only unprocessed, gluten-free, whole grains, like brown rice, quinoa, flax seeds, and millet at least 90 grams daily.Tumors are harmless until they get a blood supply.That is called Tumor angiogenesis…And when they hijack the angiogenesis system they get from the blood oxygen and nutrients.From a 2mm size, they can grow within 2 weeks 16000 times.Food that is anti-androgenic cuts the blood supply from the cancer- or tumor cells and starves so the cancer.1. Green tea because it contains catechins and that is anti-androgenic.And even it:Lower inflammationBoost immune systemDon't prepare green tea with boiling water, first, it doesn't taste delicious, and second, you destroy the catechins!How to make healthy green tea?Put hot water 70-80 Celsius over loose tea leaves and let it cool down and then it produces the catechins or EGCG and only then can it be beneficial. When using teabags, shake them in the hot water. Consistent daily consumption of matcha or green tea can help maintain high levels of catechins in your body.Drink only 2-3 cups of green tea or matcha daily, because you would take in too much caffeine. The most catechins from the green tea you gain, when you let the green tea leaves soak 30 minutes in 80Celsius hot water.2. KaleCauliflower, Brussels sprouts,All kinds of KaleBecause inside is sulforaphane they boost immune systemLower inflammation Are anti-Androgenic  Broccoli sprouts have the most sulforaphane and 100 times more sulforaphane than Broccoli.The broccoli stem 2 times more than the top.3. Papaya lowers the risk of lung cancer.The red color papaya contains carotenoids Are anti-inflammatoryanti-Androgenic  4. Purple potatoes (with purple flesh), and red potatoes (with orange to reddish flesh) you can even eat them raw when you ground them or put them in an electric blender, -delicious. They're also easier to cook and you can add them to any meal.They contain anthocyaninAre anti-inflammatoryAnti-Androgenic has Vitamin A and  C  Kills cancer stem cells.5. Pomegranates packed with bio actives like ellagitanninsanti-Androgenic  Stimulates the lower Colon to produce mucus and helps healthy gut bacteria. 6. Garlic, Ginger, and Turmeric are anti-androgenic and kill cancer cells.7. Legumes like lima beans, lentils, soybeans...8. Lemons9. Nuts, like almonds, Brazil nuts, walnuts… not more than 50 gr per day.10. dark leafy greens Including kale, spinach and parsley11. Berries, like blueberries, strawberries, raspberries12. TomatoesMy Video:  What food prevents and heals cancer? https://youtu.be/kP_In3z0aDIMy Audio: https://divinesuccess.net/wp-content/uploads/2021/Podcast4/What-food-prevents-and-heals-cancer.mp3

Peter Seeberg talks to Vatsal Shah, Founder & CEO Litmus about Unlocking & Activating Industrial Data

VLOG Dec 11 Jay-Z slams Buzbee "shakedown," reply: sequel to https://www.amazon.com/dp/B0DHP7YF19Bragg after Penny loss https://www.amazon.com/dp/B0DQ15H3R3won't drop Trump case, like TishLuigi Mangione - when to 100 Centre?Jen Shah RHOSLC aide Stu Smith gets 9 monthsUN litmus looms

VLOG Dec 10 Daniel Penny verdict, book: https://www.amazon.com/dp/B0DQ15H3R3In Diddy case, Jay-Z moves to name Jane Doe https://www.patreon.com/posts/naming-names-for-117642033In crypto mixer case, Roman Storm mulls Sup Ct appealNadine Menendez trial still on Jan 21UN litmus test https://www.amazon.com/Belt-Roadkill-Story-Dis-United-Nations/dp/B09LGNP95Z

In today's episode, I'm diving into the art and science of email marketing with Jaina Mistry, Director of Brand and Content Marketing at Litmus. We unpack how email marketing is evolving to meet changing consumer expectations, discuss the most common mistakes marketers make, and explore creative ways to personalize email campaigns.  You'll also hear actionable tips on how to be authentic in email marketing in 2025, leverage AI effectively, and use lifecycle marketing and newsletters to build trust, drive engagement, and boost ROI. Timestamps: 00:00 Introduction to the episode and today's guest, Jaina Mistry 02:00 Jaina's career journey: From Buffy fan sites to email marketing leadership 06:30 How early influences shaped Jaina's approach to creativity and strategy 10:00 What Litmus does and how it helps marketers optimize email campaigns 14:30 The challenges of email rendering across platforms and how Litmus solves them 18:45 Key features of Litmus: personalization tools, testing capabilities, and analytics 20:00 AI in email marketing: How marketers are using it and its current limitations 23:15 Practical ways to use AI for ideation and content creation in email campaigns 26:00 Changing consumer behaviors: Building trust and standing out through email 30:00 Why email marketing is not dead: The long-term impact of consistent email strategies 35:00 Personalization strategies that go beyond first-name greetings to create real connections 38:00 Lifecycle marketing: Using email to guide consumers from awareness to action 42:30 The importance of showing up consistently in inboxes and building brand loyalty 46:00 Why newsletters are a powerful tool for thought leadership and relationship building 48:00 Final advice: Be curious, creative, and focus on connecting with humans Rate, Review, & Follow on Apple Podcasts & Spotify Please consider rating and reviewing my show! This helps me support more people like you who want to build a stronger business. On Apple Podcasts, click here, scroll to the bottom, tap to rate with five stars, and select “Write a Review.” Then be sure to let me know what you loved most about the episode! For Spotify, tap here on your mobile phone, follow the podcast, listen to the show, then find the rating icon below the description, and tap to rate with five stars. Connect with Christie Bilbrey ⁠http://www.christiebilbrey.com⁠ ⁠hello@christiebilbrey.com⁠   LinkedIn: ⁠https://www.linkedin.com/in/christiebilbrey⁠ Instagram: ⁠https://instagram.com/christiebilbrey⁠  Grow Your Business as a Podcast Guest: ⁠https://bit.ly/pod-guesting⁠ Create Your Buyer Persona: ⁠https://bit.ly/3H4Q2Hw⁠ Connect with Jaina Mistry State of Email Trends Report by Litmus: https://www.litmus.com/resources/state-of-email-trends State of Lifecycle Marketing Report by Litmus: https://www.litmus.com/resources/state-of-email-lifecycle-marketing  LinkedIn: https://www.linkedin.com/in/jainamistry 

Businesses need to be asking themselves – “What could this business be, redesigning it from the ground up?” Start with the opportunity as opposed to the challenges. We know communication and engagement is critical to driving change, a su bject we have explored many times on the podcast, but there's always something new to learn. Hence why we really enjoyed meeting Laurence and Graeme from Litmus Sustainability to talk more deeply about a subject which is very close to our hearts. Setting up their business with the aim of helping creative and ambitious organisations integrate sustainability into the core of what they do, Laurence and Graeme are working across a wide range of areas with communication playing a vital role. The need to focus on the long term vision, understand the short term wins and, navigate the challenges and confusion when you're told one thing is good (e.g. offsetting) - and then finding out it's bad, are all part of the complex learning curve when it comes to sustainability. Graeme talks about the need to level up your game, he explains, “businesses need to do something really exciting that capture people's imaginations, so thinking what could this business be, redesigning it from the ground up.” An approach and way of thinking which drives long term vision and opportunity to do something unique, as opposed to starting with the challenges. We discuss the need for climate skills and how mobilising an army of climate champions can drive hope and motivate people who then often go on to become experts in the field (of sustainability). Laurence, talks about the fact that technical expertise isn't always the most impactful thing. He explains, “the greatest climate skill I think is communication, one piece of research into what makes a great sustainable leader revealed it's skills like collaboration, negotiation, influence and effective communication, once engaged this is what brings great ideas which can be uses on the ground”. And of course these are all key traits of Marketers. We delve deep into communication with both Laurence and Graeme sharing many insights and examples...a great conversation and source of knowledge for Marketers everywhere.  Tune in and listen as we talk to Laurence and Graeme about: The barriers to sustainability – ‘it's not easy being green'. How businesses are integrating sustainability into the core of what they do and as a result taking their organisations forward. The 9 principles of effective climate communication - taken from their work and evidence of what works for different people and psychologies. The need for Marketers to start and change the conversations. The difference between communication and engagement. How communicating and influencing other people has a much greater impact than acting alone. How we need to level up our knowledge about good communication and link it back to the core values of what drives a person's behaviour. What your unique superpower is in bringing ‘good' to the world. For more information you can contact the team via : https://litmussustainability.com/ Connect on LinkedIn: https://www.linkedin.com/company/litmus-sustainability/ Youtube: https://www.youtube.com/channel/UCvMk_MGGoooRGnfn3uzcb9A Dr Graeme Heyes was also involved in a piece of work with a local community group looking to embed Doughnut Economics across Greater Manchester through engagement with communities. You can find out more here: https://www.linkedin.com/company/transform-gm ________________________________________________________________________________ About us… We help Marketers save the planet. 

Businesses need to be asking themselves – “What could this business be, redesigning it from the ground up?” Start with the opportunity as opposed to the challenges.We know communication and engagement is critical to driving change, a su bject we have explored many times on the podcast, but there's always something new to learn. Hence why we really enjoyed meeting Laurence and Graeme from Litmus Sustainability to talk more deeply about a subject which is very close to our hearts. Setting up their business with the aim of helping creative and ambitious organisations integrate sustainability into the core of what they do, Laurence and Graeme are working across a wide range of areas with communication playing a vital role. The need to focus on the long term vision, understand the short term wins and, navigate the challenges and confusion when you're told one thing is good (e.g. offsetting) - and then finding out it's bad, are all part of the complex learning curve when it comes to sustainability. Graeme talks about the need to level up your game, he explains, “businesses need to do something really exciting that capture people's imaginations, so thinking what could this business be, redesigning it from the ground up.” An approach and way of thinking which drives long term vision and opportunity to do something unique, as opposed to starting with the challenges.We discuss the need for climate skills and how mobilising an army of climate champions can drive hope and motivate people who then often go on to become experts in the field (of sustainability). Laurence, talks about the fact that technical expertise isn't always the most impactful thing. He explains, “the greatest climate skill I think is communication, one piece of research into what makes a great sustainable leader revealed it's skills like collaboration, negotiation, influence and effective communication, once engaged this is what brings great ideas which can be uses on the ground”. And of course these are all key traits of Marketers. We delve deep into communication with both Laurence and Graeme sharing many insights and examples...a great conversation and source of knowledge for Marketers everywhere. Tune in and listen as we talk to Laurence and Graeme about: The barriers to sustainability – ‘it's not easy being green'.How businesses are integrating sustainability into the core of what they do and as a result taking their organisations forward.The 9 principles of effective climate communication - taken from their work and evidence of what works for different people and psychologies. The need for Marketers to start and change the conversations.The difference between communication and engagement.How communicating and influencing other people has a much greater impact than acting alone.How we need to level up our knowledge about good communication and link it back to the core values of what drives a person's behaviour.What your unique superpower is in bringing ‘good' to the world.For more information you can contact the team via : https://litmussustainability.com/Connect on LinkedIn: https://www.linkedin.com/company/litmus-sustainability/Youtube: https://www.youtube.com/channel/UCvMk_MGGoooRGnfn3uzcb9ADr Graeme Heyes was also involved in a piece of work with a local community group looking to embed Doughnut Economics across Greater Manchester through engagement with communities. You can find out more here:

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If you want to remain content in the Lord no matter what the circumstance, memorizing Job's words in the Bible is a good place to start. -------- Thank you for listening! Your support of Joni and Friends helps make this show possible.     Joni and Friends envisions a world where every person with a disability finds hope, dignity, and their place in the body of Christ. Become part of the global movement today at www.joniandfriends.org   Find more encouragement on Instagram, TikTok, Facebook, and YouTube.

It's time to get real, better humans! In this episode, we're talking about the ultimate audit—your life. Are the people around you lifting you up or dragging you down? It's time for the Litmus test, and I'm giving you three simple questions to check if someone's adding value or just taking up space. Are they a good employee? Do they bring the right attitude every day? Are they a solid teammate who inspires others? If you can't say “yes,” it's time for some loving goodbyes because what's not good for you isn't good for them either.But here's the kicker—let's flip it around. Are you showing up with the love, energy, and support you expect from others? Check yourself before you wreck yourself. Whether it's your coworkers, friends, or loved ones, this episode will help you level up your circle and your life!

In this episode we do our very first Battlestar Galactica Deep Dive! 16 Days after the 12 colonies are attacked by the Cylons, "Doral" makes it aboard the Galactica only to blow himself up. This breach in security launches an independent tribunal searching for answers. We felt like this episode was a great opportunity to do some character studies on Cmdr Adama, Chief Tyrol and President Rosalin. We dive into decision making, conspiracies, leadership and more!

Welcome to Live From Progzilla Towers Edition 531. In this edition we heard music by Sting, Buke And Gase, Duran Duran, Delving, Clearlight, Jethro Tull, Be-Bop Deluxe, Echoverse, Zio, Genesis, Jon Anderson & The Band Geeks, Vibravoid, Litmus, Kingcrow, Bo Hansson, Steven Wilson, Patrick Leonard, Trevor Rabin & Alan Parsons Project.

In this episode, we spoke to Karthik Satchitanand. Karthik is a principal software engineer at Harness and co-founder and maintainer of LitmusChaos, a CNCF incubated project. We talked about Chaos engineering , the Litmus project and more.   Do you have something cool to share? Some questions? Let us know: - web: kubernetespodcast.com - mail: kubernetespodcast@google.com - twitter: @kubernetespod   News of the week Kubernetes 1.31 release blog Kubernetes 1.31 release episode of the Kubernetes Podcast from Google KubeCon NA 2024 Schedule Score accepted as a CNCF Sandbox Project   Links from the interview LitmusChaos principlesofchaos.org Okteto LitmusChaosCon community.cncf.io   Links from the post-interview chat Chaos Monkey Chapter 5 of “Chaos Engineering” by Casey Rosenthal, Nora Jones, published by O'Reilly, covers DiRT LitmusChaos ChaosHub Klustered on YouTube Rawkode Academy  

Here some observations/topics of conversation that we think say a lot about a person! Keep the conversation going on our Instagram @accordingtwo. Merch: https://teespring.com/stores/according-two-merch Follow us on Instagram: According Two: @accordingtwo Megan Stitz: @megan_marie32 Ciera Stitz: @ciera_jo --- Support this podcast: https://podcasters.spotify.com/pod/show/according-two/support

When a Doral sneaks aboard the Audrey 2, he sets off a public-relations bomb that gives Sergeant Hadrian a free hand. But even though the Chief and Boomer don't have an alibi, the investigation reveals a flight deck crew that's pretty terrible at cover-ups. What's the latest relationship technology that FODs need to understand? Where else could Sharon have gone for a beatdown? How are Centurions different from Sentinels? It's the episode that loves a courtroom easel!Support the production of Greatest TrekGet a thing at podshop.biz!Sign up for our mailing list!Greatest Trek is produced by Wynde PriddySocial media is managed by Rob Adler and Bill TilleyMusic by Adam RaguseaFriends of DeSoto for: Labor | Democracy | JusticeDiscuss the show using the hashtag #GreatestTrek and find us on social media:YouTube | Facebook | X | Instagram | TikTok | Mastodon | Bluesky | ThreadsAnd check out these online communities run by FODs: Reddit | USS Hood Discord | Facebook group | Wikia | FriendsOfDeSoto.social

Bruno Sanchez is the Executive Director of the Clay Foundation, which just released their v1 of a “Foundational Model of Earth”. We talk about what that means, building open source & non profits and can't help but draw parallels to the not-so-open anymore OpenAI. Previously Bruno was the Program Director of the Microsoft Planetary ComputerSponsor: OpenCageUse OpenCage for your geocoding needs with their APIGeomobShownotesNote: Links to books are Amazon Affiliate links. I earn a small commission if you buy any of these books.ClayGithub repoWebsiteMy previous interview with BrunoBook & Podcast recommendationA Thousand Brains by Jeff Hawkins (Affiliate Link)Bad Therapy by Abigael Shrier (Affiliate Link)Timestamps(00:00) - Intro(01:59) - Sponsor: OpenCage(03:39) - What is a Foundational Model?(08:45) - Foundational Task(11:00) - Embeddings, and why they matter(13:49) - Comparing to compression algorithms(16:57) - What do embeddings enable?(19:50) - Finding the Relationship between data(24:16) - Implementation of monitoring all the data - I believe this is where you're going with the question(25:44) - Implementation details(27:52) - Validating a foundational model(33:49) - Earth is a "limited problem"(42:47) - Funding as a non-profit(47:53) - Raising enough philanthropic funding(53:02) - A Litmus test for open projects(56:26) - Future predictions(58:01) - Transparency/privacy(01:00:53) - Commercial data(01:03:36) - Openstreetmap(01:05:49) - Updating foundational models(01:12:17) - Clay model v2?(01:13:43) - Dataset to embedding size comparison(01:14:41) - Model v2 - continued(01:16:45) - Difference working at a non-profit vs a corp(01:20:27) - Book & Podcast recommendation(01:24:01) - Support the podcast on Patreon!Support the podcast on PatreonMy TwitterPodcast TwitterRead Previous Issues of the NewsletterEdited by Peter XiongFind more of his work

Support the show and get the postgame and Sunday Shows at Patreon.com/leftreckoning Matt & Dave are joined by our good friend Wosny Lambre (@bigwos) to talk about the Dem Party, NBA, and what's next.

One theme in this week's episode involves different ways to use NITs in drug development and assessing the value of older drugs in MASH. This conversation, from our review of last September's FDA workshop on NITs, considers two additional roles that NITs might play in drug development. The conversation includes Jörn Schattenberg, Louise Campbell, Roger Green, and guest Laurent Castera. The original post has an excellent description:This conversation begins with a discussion of a point from a previous episode in 2022 about the difference between NITs to qualify patients for trials versus to evaluate the efficacy of drugs. This point stems from the idea that the way disease regresses may not be the same way it progresses. Laurent notes that NIMBLE and LITMUS have demonstrated important results with large data over the last two years. Jörn comments on the limits of using transaminase as a key NIT and Laurent replies by discussing a study over time that shows faster early declines on liver stiffness and slow declines over time as therapy might shift from reducing inflammation to regressing fibrosis. Louise shifts focus to ask about the relationship between kilopascal drops related to lifestyle change, specifically to ask whether these are false positives or real effects. Laurent notes that BMI is a confounder for liver stiffness and that CAP might help assess this issue. Finally, in response to a question from Louise, Laurent answers that we do not know about some of the key changes in test scores, and need to know more.Plenty more ideas are explored as this is both a fascinating and pivotal workshop which covers a range of topics on NITs with presentations by the some of the field's most innovative and knowledgable contributors. If you have questions or comments around the workshop, NITs, drug development or any other themes addressed in this episode, we kindly ask that you submit reviews wherever you download the discourse.

In this episode, Walker Reynolds shares his key takeaways and insights from attending Hannover Messe 2024. Walker discusses the scale and growth of the industrial IoT community he experienced at the massive trade show. He also evaluates the state of technologies like generative AI, edge computing, and containerization based on demos and conversations. Some highlights covered include: - Observations on cultural differences attending a large event in Germany - Disappointments with legacy vendors like OPC Foundation and Microsoft booth - Promising startups and newer solutions seen, especially around AI and edge - Standards that could be improved to better serve industrial use cases - Dell's "Native Edge" platform for deploying infrastructure at scale - Community reception and interactions exceeding all expectations Walker also previews upcoming content like publishing his Litmus fireside chat and individual deep dives. He proposes a new "Prove It" conference concept for vendors to showcase value. Be sure to listen for Walker's candid perspectives on the latest from Hannover Messe. This debrief is full of insights for anyone working at the intersection of industry and technology.

Caitlin Clark is the biggest name in women's basketball, so why is her deal worth US $76k? Trent Robinson is mad, what's set him off? It's litmus round in the AFL, will your team pass? All that and more on the Friday Fix. Featured: Emma Lawrence, Channel Nine. Matt Clinch, ABC Sport. Subscribe to the ABC Sport Newsletter

This week our host Brandi Starr is joined by Jaina Mistry, Director, Brand and Content Marketing at Litmus.  As the Director of Brand and Content Marketing at Litmus, Jaina leads a team that strives to create captivating and educational content for email marketers of all stripes. An #emailgeek to her core, Jaina's worked in and around email for over 15 years and is now taking her email expertise into the world of brand and content marketing.  On the couch in this week's episode of Revenue Rehab, Jaina will tackle Email ROI Unlocked: Unraveling Insights from Litmus's Report. Links: Get in touch with Jaina Mistry: LinkedIn Litmus Subscribe, listen, and rate/review Revenue Rehab Podcast on Apple Podcasts, Spotify, Google Podcasts , Amazon Music, or iHeart Radio and find more episodes on our website RevenueRehab.live

This week's guest is Vatsal Shah (https://www.linkedin.com/in/vatsal12/), Founder and CEO of Litmus (https://www.linkedin.com/company/litmus-automation/). Vatsal discusses his journey from an automation engineer at Rockwell, to building a new industrial data platform from the ground up after becoming frustrated with the limitations of the offerings from established vendors. He discusses manufacturers' exodus from on-prem to cloud systems, the pros and cons of data protocols like MQTT and Sparkplug B, and why the Unified Namespace architecture is getting so much attention. Plus, he shares his vision for the future of edge computing and how an open ecosystem of interoperable tools is transforming the industry. Augmented Ops is a podcast for industrial leaders, shop floor operators, citizen developers, and anyone else that cares about what the future of frontline operations will look like across industries. This show is presented by Tulip (https://tulip.co/), the Frontline Operations Platform. You can find more from us at Tulip.co/podcast (https://tulip.co/podcast) or by following the show on LinkedIn (https://www.linkedin.com/company/augmentedpod/). Litmus is a Tulip Technology Ecosystem (https://tulip.co/partners/technology-ecosystem-partners/) Partner. Special Guest: Vatsal Shah.

Episode #273 - "Email Marketing Design for Jewelry Businesses" Welcome to Episode #273. In this episode, I want to discuss effective email marketing design strategies tailored specifically for jewelry brands. When we mention "graphic design" or the design aspect of digital materials, it's common to associate it with aesthetics and making things visually appealing. However, in the context of email marketing, it's less about making the email visually pleasing and more about designing it in a way that ensures successful email delivery, along with clear and swift presentation of essential information. The primary goal is not only to secure a place in the recipient's inbox but also to effectively communicate all the crucial details. According to a 2022 study conducted by Litmus, the average time people spend on an email is just nine seconds. This research revealed that approximately 30% of emails receive less than two seconds of attention, 41% are looked at for a duration of two to eight seconds, and only 29% are viewed for more than eight seconds. In essence, your email design needs to make a significant impact within the first two seconds of viewing. Later in this episode, I'll also be chatting with Hilary from Hilary Finck Jewelry, who we've been spotlighting as a jewelry brand case study. This is actually our last podcast episode with Hilary as a guest! If you've enjoyed hearing the interviews from Hilary and would like more designer interviews in the future, let me know in a YouTube comment or podcast review. If you're new to this series with Hilary, I'd suggest starting with Episode #252. Doing so will introduce you to Hilary and allow you to follow this narrative from its inception. Before we begin our conversation with Hilary, I'd like to discuss the constraints of email marketing design and explain why it's not feasible or advisable to treat your emails as pieces of art. Additionally, I'll delve into the current best practices for email marketing design in 2024 and cover other related topics. Links From the Episode: https://hilaryfinck.com/ https://www.instagram.com/hilaryfinckjewelry/ Apply for the Jewelry Brand Incubator: http://jewelrybrandincubator.com/ Other Links From the Episode: https://www.businessoffashion.com/case-studies/beauty/hero-product-franchise-tarte-nars-too-faced-shape-tape-concealer-orgasm-blush-better-than-sex-mascara/ Transcript: https://joyjoya.com/email-marketing-design-jewelry 00:00 Start 4:38 Primary Episode Content 16:47 Interview 28:57 The Gold Mine

B2B marketers take themselves so seriously. A little more humor wouldn't hurt.Even if you're thinking, “I already use humor in my content,” we're going to convince you to ramp it up. Because today, we're looking to a company that spends about a third of its content just on humor. And despite having "wasted" content on humor, it's thanks to their booming sales that they've raised over $8.6 million to fund sanitation projects around the world.In this episode, we're talking about the eco-friendly toilet paper brand, Who Gives a Crap, with the help of special guest, Shannon Howard. Shannon is Director of Customer & Content Marketing at Intellum. Together, we talk about dedicating a third of your content to making your audience laugh, edutainment, paying attention to the details, and much more. So take a bathroom break then tune into this episode of Remarkable.About our guest, Shannon HowardShannon Howard is Director of Customer & Content Marketing at Intellum. She joined the company in March of 2023. Shannon is an experienced Customer Marketer who's had the unique experience of building an LMS, implementing and managing learning management platforms, creating curriculum and education strategy, and marketing customer education. She loves to share Customer Education best practices from this blended perspective. Prior to Intellum, she served as Customer Marketing Manager at PeopleGrove. She has also held marketing roles at companies like Crowdvocate, Litmus, and The Predictive Index. About IntellumIntellum is the learning management system powering the world's leading education programs. Intellum's scientific, data-driven approach is based on 20 years of industry experience, and the Intellum Platform includes all of the tools an organization needs to create, deploy, manage, track, and continuously improve highly personalized, engaging educational experiences. Large brands and fast-moving companies like Google, Meta, Amazon, Twitter, BeyondTrust, Randstad, AT&T, Verizon, Mailchimp, and many others rely on Intellum to improve product utilization, customer retention, and revenue. About Who Gives a Crap Toilet PaperWho Gives a Crap Toilet Paper is a recycled toilet paper brand. They pride themselves on creating a product that's better for the environment, as it has no inks, dyes, glues, chlorine or artificial scents. Their products can be delivered or picked up in store. And most orders ship free (over $25). But most importantly, they come with a mission to spread toilet humor and make the world a better place. They use 50% of their profits to build toilets and fund sanitation projects in developing countries. That money goes to a non-profit called WaterAid, which helps people in those countries access clean water, sanitation and hygiene education.The company was started by Simon Griffiths, Danny Alexander, and Jehan Ratnatunga, who are engineers and product designers, in July 2012 after they found out that 2.4 billion people, or 40% of the global population, don't have access to a toilet. Now, according to their website, that number is down to 2 billion. So they started a crowdfunding campaign on IndieGogo and it took about 50 hours to meet their goal, and they raised over $50,000. They launched their first product in March 2013. Now they also offer paper towels and tissues. Each roll is also wrapped in recycled paper in color and playful prints for sanitation purposes. They've now raised over $13.3 million dollars (that's Australian dollars) or $8.6 million US dollars.What B2B Companies Can Learn From Who Gives a Crap Toilet Paper:Spend your time equally on creating content around product, impact, and humor. A third of the Who Gives a Crap blog is dedicated to bathroom humor. While that might seem like a lot of content that's not dedicated to marketing or making a sale, Shannon says, “In B2B, we forget that there's not a company on the other side of our marketing. There's a person and they have dreams and aspirations and they have things that they struggle with and they have a sense of humor. Everybody's been asked to do more with less. We just need something to break through the noise and give us a little reprieve. And I think humor does that.”Edutain your audience on your mission. Who Gives a Crap educates their audience on their mission to provide access to clean water and sanitation around the world, but they make it fun. Shannon says, “They're talking about deforestation. They're bringing things in that can be really heavy topics, but making them lighter. They do it in a way that's really organic and natural and funny.” Educate your audience on why what you do matters, and make it light, funny, natural and organic.Write like you talk. You've probably gone to a site where you have no idea what the business does, because the content is so dry and buzzword-heavy. Don't write like that. Act like you're explaining to a friend what you do and write it out. Shannon says, “This is something I try to think about for content when I'm writing for SEO. Okay, I'm writing for a search engine. But I'm also writing for humans. I can't write for search only, right? You need to write for real people who are going to read your content and give them a reason to want to read your content. If you can make it entertaining and maybe you're putting gifs in there or emojis, or you're breaking up the text, or you're giving some real life examples. Those are ways you don't maybe necessarily have to use humor. That's not part of your brand, but you can lighten it up a little bit.”Fit creative moments into the details. Every bit of real estate matters, whether it's on your blog, in an email, or on a piece of packaging. Shannon says, “If you have an autoresponder, an email signature, real estate on your website, on your social media, are you paying attention to those details? Are you personalizing them? Are you speaking to your customers there?” The details and the little bits of space are opportunities to personalize, to be creative, and to speak to your customers.Quotes*”Surprise and delight is a big part of B2C companies. But it's not something we always think about in B2B. We think about, like, what is the thing that is going to provide the most value? But then you think about something like loading screens. Or in Asana, when you check off a task that needs to be done, you get a little unicorn, yeti or otter that flies across the screen. So just things like that, where it's small, it doesn't add value. No one's buying it for the unicorn, but it's a way to surprise and delight your customers. And that does make a difference. I think we forget those little things can mean a lot more to people. They can be really impactful moments.” - Shannon Howard*”When it comes to brand voice, think about if you were to walk up to our brand at a party. What would they be like? Think about your brand and what would that brand look like personified in the real world.” - Shannon HowardTime Stamps[0:55] Meet Shannon Howard, Director of Customer & Content Marketing at Intellum[2:03] Why are we talking about Who Gives a Crap toilet paper?[3:57] What does Shannon's work at Intellum entail?[5:24] What is Who Gives a Crap toilet paper?[10:22] What makes Who Gives a Crap remarkable?[13:15] What are marketing lessons we can take away from Who Gives a Crap?[26:51] What is Shannon's content strategy at Intellum?[35:14] How does Shannon think about proving the ROI of content?LinksCheck out Who Gives a Crap Toilet PaperConnect with Shannon on LinkedInLearn more about IntellumAbout Remarkable!Remarkable! is created by the team at Caspian Studios, the premier B2B Podcast-as-a-Service company. Caspian creates both non-fiction and fiction series for B2B companies. If you want a fiction series check out our new offering - The Business Thriller - Hollywood style storytelling for B2B. Learn more at CaspianStudios.com. In today's episode, you heard from Ian Faison (CEO of Caspian Studios) and Meredith Gooderham (Senior Producer). Remarkable was produced this week by Meredith Gooderham, mixed by Scott Goodrich, and our theme song is “Solomon” by FALAK. Create something remarkable. Rise above the noise.

Frustrated with email marketing? Host Julie Hood shares 7 key reasons email marketing isn't working for you - and what to do about it! Get the full links and show notes at https://CourseCreatorsHQ.com/176.   LINKS MENTIONED   Sign up for the next Mini-Course Magic Workshop - https://CourseCreatorsHQ.com/MiniCourseMagic  Get help with your email marketing direct from Julie, with Course Sales Launchpad - https://coursecreatorshq.com/podcastlaunchpad  Check out the "Headlines" chapter to improve your subject lines - https://coursecreatorshq.com/CopywritersHandbook   KEY TAKEAWAYS FOR ONLINE COURSE CREATORS   According  to Litmus, for every $1 spent on email marketing, businesses earn $38. That's an incredible return on your investment. Here are the 7 Key Reasons Email Marketing isn't working to sell your online course. Listen in for all the details! Not tying your lead magnet to your course.Not training your audience to click. Not being persuasive – learn copywriting. Not building a connection & nurturing your audience. Consistency is key to building belief and authority. Help your audience see themselves in your emails and your stories. Not getting the email opened. Not understanding your email math.Not enough promotional emails. Make sure you catch next week's episode - episode 177 - for an incredible guest! RELATED EPISODESE159: Back to Basics: Quick & Easy Email Secrets for Course CreatorsE130: 3 Tips and 3 Secrets to Make Email Marketing Easy!E090: 7 Big Email Mistakes Online Course Creators MakeE052: Email Marketing – The 6 Cs for Online Course Creators  E038: Email Marketing Secrets for Course Creators COME VISIT! Get on the email list AND get the FREE Ultimate Course Creators Planner -  https://coursecreatorshq.com/2024PlannerPodcast  Get this free course -  Is My Course Idea Any Good? here - https://www.coursecreatorshq.com/ideaGoodPods Let's talk about this episode on GoodPods – https://CourseCreatorsHQ.com/goodpods (mobile only, download the app first) Website https://www.CourseCreatorsHQ.comFacebook https://www.facebook.com/CourseCreatorsHQInstagram  https://www.instagram.com/CourseCreatorsHQTwitter https://www.Twitter.com/CourseHQThreadshttps://www.threads.net/@coursecreatorshq  Disclaimers  https://coursecreatorshq.com/disclaimers/ 

This conversation between Scott Friedman, Laurent Castera, Louise Campbell and Roger Green covers a pivotal session on the new MASLD nomenclature, plus what the panelists found exciting and important about the developing class of triple agonists, at TLM 2023. This conversation starts with Roger stepping gently into the topic of the new MASLD nomenclature by discussing a Saturday morning session chaired by Maru Rinella and Meena Bansal. The session took a broad, fairly detailed view of progress in knowledge and implementation of this nomenclature. Roger's point: two of the three obvious potential downsides to the new nomenclature are now rendered resolved. First, George Makar of FDA stated that the agency now uses the terms “MASH” and “NASH” or “MASLD” and “NAFLD” interchangeably, which means that the nomenclature will cause no delays or rework around drug and device clinical trials. Second, Quentin Anstee and Arun Sanyal reported from the LITMUS and NIMBLE databases that the patient overlap when mapping against the two definitions was 95-98%, which means there should be no dispute around the impact on how we define patient populations. In this regard, Roger notes that Gregory Gores, editor-in-chief of Hepatology, said the journal believes this issue is over and will not accept more publications on the subject. The third item is the perceived stigma around the word “fat.” Roger quotes NASH kNOWledge founder and patient advocate Tony Villiotti, who points out that while we may describe a specific medical event as a myocardial infarction, the doctor still tells the patient "You had a heart attack." Similarly, the concept of “fat on the liver” will be essentially to explain what is going on to the patient, whatever the nomenclature says. This leads Laurent to discuss the paper on stigma presented at the conference which suggests that "fatty liver" is far less stigmatizing in general than "obesity" or "diabetes," and some specific nuances of the paper. When he is done, Scott and Roger comment on vastly different moments in history and regions in the world where obesity was actually considered a sign of something positive. This entire discussion leads Scott to remember a presentation on Eli Lilly's triple agonist retatrutide and the remarkable impact this class of drugs is likely to have on how we manage obesity, diabetes and liver disease. Roger notes that Altimmune and Merck/Hanmi have similar agents in development. He goes on to note that these drugs demonstrate levels of weight loss found with bariatric surgery and asks Laurent and Scott whether they believe the drugs will have impact similar  to surgery. Both say it is too early to tell. Louise follows this by mentioning a study showing that allied health professionals are proficient at motivating patients to lose weight, maintain that loss, and do so in healthy ways.Roger's wrap-up question asks what will be different at TLM2024 next year in San Diego. You'll have to listen to hear the answers.

Hepatology researchers and key opinion leaders Profs. Laurent Castera and Scott Friedman join Louise Campbell and Roger Green in the final element of our review coverage of TLM 2023. This far-ranging conversation moves beyond MASLD/NAFLD and MASH/NASH to consider an array of topics.The episode starts with Roger asking the other guests for their general impressions of the meeting. Three key insights: 1.    "Pre-pandemic" levels of interaction and discussion among attendees2.     Online meeting app was a "fail", becoming a topic of conversation in its own right while fostering confusion3.    In the "frenzy" about the anticipated resmetirom approval and other MASH drugs approaching market,  we shouldn't overlook that patients with PBC will soon have two new exciting PPAR agents, elafibranor and seladelpar. As Scott notes, we also learned about promising modes of action for PSC so, overall, a promising meeting for rare cholestatic diseases. The rest of this discussion covers multiple topics, key among them:  ·      Impact of FGF-21 and FGF-19 agents on patients with compensated cirrhosis. Roger is optimistic that agents might provide improvement. Scott is more pessimistic because we do not have agents addressing the unique mechanistic challenges in cirrhosis vs. advanced fibrosis. Both agree that agents on the horizon can buy time until curative or regressive medications arrive. ·      AI-based analysis. Roger bridges to Stephen Harrison's presentation of HistoIndex analysis of resmetirom that produces an estimate of 54% efficacy vs. 34% placebo. He comments that given this analysis and that bariatric surgery studies tell us fibrosis regression may take five years, the FDA one-year standard might be so stringent as to be misleading. ·      Bariatric surgery. Laurent refers to a presentation from Phillippe Mathurin's group demonstrating that in patients post-bariatric surgery, MASH resolution and fibrosis regression clearly lead to improved outcomes. ·      NITs. Laurent discusses a poster from a multi-country 16,000-patient cohort that did not confirm liver stiffness as leading to a decline in MALO over a two-year period but anticipates more robust findings over time. ·      VCTE-based analysis. Louise discusses two posters with analyses based on FibroScan. The first, from the Virginia Commonwealth University and the VA, found that liver stiffness correlates with success in liver transplant and that CAP can predict the risk of future MI in these patients. She notes that CAP of 270 served as "its own parameter" in predicting time to mortality. ·      Nomenclature. Roger notes that a Saturday morning session resolved the two most pivotal outstanding issues about the effect of nomenclature change on scientific development. FDA signaled that the agency views old and new nomenclature terms as interchangeable. NIMBLE and LITMUS analysis determined that patient mapping is also interchangeable.·      Impact of triple-agents. Presentations at this conference confirm that triple agents addressing GLP-1, glucagon and GIP can have bariatric surgery-level impact on liver fat and reduce the entire disease burden. Interspersed between these topics are a range of insights on cirrhosis disease models, regulatory slowness in moving on from current conditional efficacy metrics, treater supply vs. patient demand, "stigma", and basic science. This is a high-level view of an information-dense conversation. Listen to learn more and hear all the details.  

This episode is part of the Summer of AI Series, brought to you by SchoolAI, Scrible, and FocalPointK12.Scrible is about the writing process.- Impact of AI on writing.- What does “embrace it” actually mean?- It's important to define it appropriately.- We talk about teaching and learning together, but they diverge a little bit here.- How does embracing it mean that students are using cognitive skills.- Litmus test for the use of automation in education: Does it help develop or bypass the development of a skill?- It's ok to have automation as skills are increasing.- Granularity is key.- Map activities in the writing process to skills along the way.- The “I use it myself” reason may not be good enough for our rising generation.- Conflation of cognitive development mode with productivity mode.- Education isn't about being productive.- When compliance is gone, they realize it's all fake.- Good writers and not good writers.- Don't let what it does for you strongly shape what we should be doing for the next generation.- Lived experience bias - because I lived this, i have this experience.- What's best for students?- First principles perspective- If we don't give them the opportunity to gain skills early on, we run into a situation where people won't know what good looks like.- What if you stop teaching math and just give kids calculators.- Connect on LinkedInAbout Victor KarkarMeet Victor Karkar, the brains behind Scrible, a game-changing startup that's shaking up the way we do web-based research and collaboration. Victor's been around the block in both the Internet and biotech sectors, mainly focusing on product management and business development. He was an instrumental part of the early team at insuranceOrder.com, a startup that got snapped up by the Fortune 500 giant, Marsh & McLennan. Oh, and he even dipped his toes into the venture capital world with a gig at New Enterprise Associates. So yeah, he's seen the startup life from all angles.But what really makes Victor tick? He's a modern-day Renaissance person. In the startup world, you've got to be a jack-of-all-trades, and Victor's worn every hat you can think of—designer, product developer, tester, marketer, you name it. He's a tech nerd at heart, with a deep respect for the engineers and scientists who are pushing us into the future. He's got a keen eye for clean, thoughtful design and is borderline obsessive about the details. Victor's a debate geek turned entrepreneur who loves nothing more than a well-crafted argument or a slick presentation. He's a dreamer who believes that a few good people can really change the world. But he's no pie-in-the-sky idealist; he knows that to make lasting change, you need a rock-solid operation to back up those big ideas." Support our SponsorsSchoolAI: The Classroom Operating System: Help your teachers save 10 hours a week. Sign up for a free account and see new AI-generated experiences that will change the way you teach.Scrible: Worried about AI Plagiarism? Take the high road and improve your students' skills before they feel the need to cheat with this modern research and writing platform for schoolFocalPointK12: Manage student portfolios that they can take with them with blockchain technology and AI assisted grading. Listen to our interview with the founder and chief learning officer here.

On this episode I'm joined by Jack, guitarist for the bands Foreign Hands and Simulakra to chat about his coffee taste, his journey into hardcore, using different writing styles between bands, and using a cafe Litmus test. Druring the episode I was drinking Cranberry Punch from September Coffee Co. Photo by @fixatedphotographyofficial Episode Links: https://www.instagram.com/drinkplaycoffee/?hl=en https://foreignhandshc.bandcamp.com/ https://simulakra.bandcamp.com/music https://september.coffee/ https://www.beansandbreakdowns.com/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/beansandbreakdowns/message

» Unlock God Mode « We are in the last month of the year. What is your intention for December?Where would you like to see your life in 30 days? Your bank account? Your relationships? Your self-concept?How do you really want to end this year?Are you ready to experience an incredible 4-week transformation in December?Unlock God Mode is a 30-day course that is designed to transform your self-concept, your self-belief, your persistence, and your faith in the unseen. Are you ready to go on an incredible 4-week adventure of manifestation?» Use the code DECEMBER for a special limited time discount «* * *Unlock God Mode is a transformative 30-day course designed to accelerate your journey towards greater wealth, love, and success through a deeper understanding and manipulation of your reality. Comprising of 30 audio lessons, this course unfolds as a self-paced, introspective expedition into reality creation, aiding you in elevating your consciousness to what's referred to as the God Mode. Throughout this journey, practical tools will be provided daily to help enrich your life with more love, money, and success by altering your mental models and perceptions. This course combines theory and hands-on experience to create a unique deep dive into manifestation, consciousness, and reality creation. Join me on an extraordinary, 30-day adventure (1 lesson per day) and watch your reality transform. Begin the Unlock God Mode experience today »***Noah Lampert is a magician of the mind, consciousness explorer, kickass reality selector, and the host of the Synchronicity podcast, where he dives deep into Neville Goddard, the power of the imagination, and manifestation.This episode was originally published on The James Xander Trip podcast, but is relevant to all students of Neville Goddard, so I am resharing it here. I hope it brings you value and new insights around Neville.It was an absolute pleasure to spend time with Noah, dive deep into Neville Goddard, the power of imagination, reality creation, money manifestations, psychedelics, generating a state of abundance, passing the litmus tests of reality, and so much more. Thank you for joining me for our epic conversation, Noah!Go check out Noah's podcast, Synchronicity, where he talks about all things energetics, consciousness, and manifestation.Chapters:0:00 - Introduction2:22 - Beginning of Noah's spiritual journey5:36 - Noah's first LSD experience10:20 - Manifestation & psychedelics10:55 - Taking precautions with psychedelics14:48 - Ketamine17:00 - Acid vs shrooms19:00 - Mass consciousness vs individual perception27:00 - How to shape your reality28:52 - Neville Goddard33:55 - Using Neville's techniques for money40:45 - Health & manifestation45:25 - Nothing is compartmentalized46:23 – Neville Goddard's core philosophy51:20 - The Law vs The Promise56:27 - The mirror of reality57:37 - How to test Neville Goddard's techniques1:00:27 - How to create an imaginal scene1:04:30 - Litmus tests & manifesting money1:05:18 - How Noah manifested 1.7 million dollars1:08:00 - How to overcome scarcity mindset1:14:12 - Does money equal fulfillment?1:19:45 - The state of wealth & abundance1:22:49 - The grief of losing money1:26:30 - Tough lessons & repeating patterns1:30:00 - Confidence & playing life as a game1:33:25 - How we perpetuate lack mentality1:34:55 - Faith, prayer, “loyalty to the unseen reality”1:38:00 - Debt is not real1:39:03 - Treating life as a game1:39:57 - How to generate the money feeling1:41:06 - The eavesdropping technique1:41:59 - How energy comes back to you1:43:00 - Noah's lessons from being a dad1:50:00 - Predestined events vs free will1:52:44 - A world of mortality1:54:15 - Noah's inspirations beyond Neville1:55:24 - Joseph Campbell1:57:00 - “Follow your bliss”2:00:36 - Noah's podcast2:06:10 - Building a tribe2:09:00 - How Noah makes his solocasts2:14:30 - Gratitude2:16:00 - What Noah most values in his friends2:16:45 - Deepest lesson from this year2:20:38 - How to lead a more epic lifeSupport the podcast:• Share this episode with a friend

Imagine getting insights from some of the brightest minds in the industry! The experts have dived deep into topics like email marketing, engaging customers, and making the most out of data to boost your profits.In today's episode, Jordan West will share with you all the valuable lessons he learned at the Ecommerce Round Table event hosted by Sendlane. Let me tell you, this event was a game-changer in the world of DTC (Direct-to-Consumer). Jordan's going to break down the key lessons that can supercharge your brand or agency. We're talking about everything from maximizing your data for bigger profits to the magic of interactive email content. There's a whole world of wisdom waiting for you!Listen and learn in this episode!Key takeaways from this episode:Benefits of shared Slack channels for prompt issue resolutionUsing plain text emails with single questions to encourage repliesOffering mystery gifts instead of discounts for abandoned cartsValue of access-based launches for new productsIntroduction to Litmus for creating interactive email contentNot constantly rotating audiences: Once you have a steady open rate, gradually add more people instead of blasting your entire audience.Avoid spam traps: Be cautious of email addresses that are not monitored to maintain a good sender reputation.Increase replies: Encourage replies to emails with plain text and single-question emails to boost the sender's reputation.Recommended App:Sendlane: https://www.sendlane.com/Klaviyo: https://www.klaviyo.com/Litmus: https://www.litmus.com/Recommended Link:Obvi: https://myobvi.com/Hush: https://www.heyhush.com/aboutSalvit Advisors: https://www.salvit.com/Salvit Advisors Leverage Playbook:  https://bit.ly/3RFKaw6Why the 'Leverage Playbook'?Data-Driven Decisions: By connecting your analytics ecosystem—be it GA, Shopify, or Amazon—Salvit Advisors will identify 2-3 immediate wins that have been lurking right under your nose.Customized Strategy: Receive a pitch deck tailored specifically for your brand, combining your unique data with their seasoned expertise.Immediate Impact: These insights aren't just theoretical. They're actionable recommendations that can drive tangible profit for your business.Data without interpretation is nothing.Get 5 Offers for 2 Products (10 in total) along with 10 highly engaging tried and true creatives, 30 captivating headlines, descriptions, and ad texts sent to you for only $99. Go to https://www.upgrowthcommerce.com/offer and order now - this offer is only available for a limited time.We love our podcast community and listeners so much that we have decided to offer a free eCommerce Growth Plan for your brand! To learn more and how we can help, click here: upgrowthcommerce.com/grow Join our community and connect with other eCommerce brand owners and marketers! https://www.facebook.com/groups/secretstoscalingpodcast

Spending time on the plant floor gives you direct communication with your customers. But what's the best way to gather their feedback and bring it to market quickly? In this episode of Manufacturing Happy Hour, we are joined by Vatsal Shah, Founder and CEO of Litmus, a unified platform for industrial IoT. Vatsal provides down-to-earth digital transformation advice, tips on how to bring customer feedback to life and insights into how companies can contextualize their data. Plus, he shares some stories on the history of Litmus, why scale is more important than ever and why the Cloud is no longer just an option. In this episode, find out: About Vatsal's work before Litmus What led him to start and persevere with Litmus How Litmus' solution works on the plant floor Whether companies are identifying problems themselves Why the Cloud is no longer just an option Why scale is more important than ever How to bring customer feedback to market quickly Enjoying the show? Please leave us a review here. Even one sentence helps. It's feedback from Manufacturing All-Stars like you that keeps us going! Tweetable Quotes: “There are some foundational challenges in manufacturing. The whole journey to overcome them has to be unified. Our platform takes care of the complete journey for manufacturing or industrial customers.” “There was always a fear of the Cloud, but it's not optional anymore.” “We go on quarterly business reviews with customers to understand where we are hitting limits for our products or ROI restrictions. Understanding is critical.” Links & mentions: Connect with Vatsal on LinkedIn Litmus, the only Industrial Edge Data Platform that unifies device connectivity, data intelligence and data integration in a complete Industry 4.0 solution Make sure to visit http://manufacturinghappyhour.com for detailed show notes and a full list of resources mentioned in this episode. Stay Innovative, Stay Thirsty.

In today's Kubernetes Unpacked, Michael and Kristina catch up with Prithvi Raj and Sayan Mondal to talk about all things Chaos Engineering in the Kubernetes space! We chat about the open source and CNCF incubating project, Litmus, and various other topics  including why Chaos Engineering is important, how it can help all organizations, how every engineer can use it, and more.

In today's Kubernetes Unpacked, Michael and Kristina catch up with Prithvi Raj and Sayan Mondal to talk about all things Chaos Engineering in the Kubernetes space! We chat about the open source and CNCF incubating project, Litmus, and various other topics  including why Chaos Engineering is important, how it can help all organizations, how every engineer can use it, and more. The post Kubernetes Unpacked 035: Chaos Engineering In Kubernetes And The Litmus Project appeared first on Packet Pushers.

In today's Kubernetes Unpacked, Michael and Kristina catch up with Prithvi Raj and Sayan Mondal to talk about all things Chaos Engineering in the Kubernetes space! We chat about the open source and CNCF incubating project, Litmus, and various other topics  including why Chaos Engineering is important, how it can help all organizations, how every engineer can use it, and more.

In today's Kubernetes Unpacked, Michael and Kristina catch up with Prithvi Raj and Sayan Mondal to talk about all things Chaos Engineering in the Kubernetes space! We chat about the open source and CNCF incubating project, Litmus, and various other topics  including why Chaos Engineering is important, how it can help all organizations, how every engineer can use it, and more. The post Kubernetes Unpacked 035: Chaos Engineering In Kubernetes And The Litmus Project appeared first on Packet Pushers.

In today's Kubernetes Unpacked, Michael and Kristina catch up with Prithvi Raj and Sayan Mondal to talk about all things Chaos Engineering in the Kubernetes space! We chat about the open source and CNCF incubating project, Litmus, and various other topics  including why Chaos Engineering is important, how it can help all organizations, how every engineer can use it, and more.

In this episode of the podcast, Josh and Mike recap Season 1 Episode 6 of Battlestar Galactica, "Litmus."

In this episode of the podcast, Josh and Mike recap Season 1 Episode 6 of Battlestar Galactica, "Litmus."

Midnight Run was released 35 years ago. This hilarious movie stars Robert DeNiro as a disgruntled bounty hunter and Charles Grodin as an accountant wanted by the mob and the FBI. They are an unlikely pair of heroes that we grow to love as they make their way across the country. Jay and Shua look back at this classic on a special Lite episode of Enjoy Stuff.   Check out our TeePublic store for some enjoyable swag and all the latest fashion trends Join our midnight runaround. First person that emails me with the subject line, “Moscone Bail Bonds” will get a special mention on the show.  Let us know. Come talk to us in the Discord channel or send us an email to EnjoyStuff@RetroZap.com We truly appreciate all you Earbuds who have hopped on board and joined us for our next chapter! Join in the fun by reaching out to us! And make sure to Share and Enjoy with all your friends! Share and enjoy!

Episode Summary This week on Live Like the World is Dying, Sean teaches Margaret about brewing alcohol. They talk about fermentation in general and then walk though how to make beer and cider. Guest Info Sean (he/him) can be found at https://seanvansickel.com/ Host Info Margaret can be found on twitter @magpiekilljoy or instagram at @margaretkilljoy. Publisher Info This show is published by Strangers in A Tangled Wilderness. We can be found at www.tangledwilderness.org, or on Twitter @TangledWild and Instagram @Tangled_Wilderness. You can support the show on Patreon at www.patreon.com/strangersinatangledwilderness. Transcript Live Like the World is Dying: Sean on Brewing Margaret: Hello, and welcome to Live Like the World is Dying, your podcast for what feels like the end times. This week we're talking about fermentation. We're talking about little things that eat things and then poop out alcohol. I actually don't really know because I'm the one who's going to be asking these questions and I record these introductions before I actually do the interview. So, I'm going to be learning more about fermentation and we're gonna be talking about alcohol, but we're also gonna be talking about all kinds of other stuff too. And I think you'll get a lot out of it. And first, we're a proud member of the Channel Zero Network of anarchists podcasts and here's a jingle from another show on the network. La la la, la la la la [Margaret making musical melody sounds] Margaret: Okay, we're back. And so if you could introduce yourself with your name, your pronouns, and then I guess like a little bit about how you got into fermentation? Sean: So my name is Sean. Pronouns are he/him. Well, I actually started with, with cider and mead because I had a harder time finding commercially available cider and mead that wasn't just kind of like a novelty product or obscenely expensive, you know, imported from like Basque country or whatever. So that's, that was kind of where I got my, my kickoff on fermentation. I worked in commercial fermentation doing sour beer production as well as like conventional clean, you know, canned beer, and then actually worked in sales and distribution with beer for a while. Margaret:Okay, so this is really exciting because I've always kind of wanted to get into this. Well, I've kind of wanted to get into everything, which is the whole reason I started this podcast, so I could ask people about how to do things. But fermentation...so you can format things and it makes them different? What is fermentation? Sean: So fermentation basically is either yeast or bacteria breaking down almost always some form of sugar or carbohydrate. The main thing that is being produced by that is co2. But a nice little side effect that is often produced is alcohol, right, or lactic acid is often produced especially in the presence of bacteria, specifically in the presence of lactic acid producing bacteria. We call them you know, LAB is the abbreviation that's used. So, fermentation is happening generally-when people are referring to it--they're referring to yeast fermentation. So the most common yeast, Saccharomyces cerevisiae, right, beer yeast. It's the same. It's called beer yeast. But that's the same yeast that's used to ferment wine. It's used to ferment like a sour mash, if you're, you know, making whiskey in a legal distillation situation as opposed to you know, the other distillation situation. It is illegal to distill alcohol for home use in the US. So, yeah, you have to be very careful you don't do that. On Accident. Margaret:Yeah, we won't cover that for a while. Sean: Yeah, right. Margaret: Okay, wait, is this the same yeast as like sourdough and all of that? Sean: It's very, very close. So sourdough is--especially if you make like a if you'd like a sourdough starter capture right from the air... I have not done this. It's something I've wanted to do. I've captured wild yeast for brewing from the air but never for baking. But they are a similar blend of airborne yeast, so you'll have wild yeast. You'll have wild Saccharomyces cerevisiae as well as wild other yeasts, Brettanomyces. Yeast strains are very common in air. And then you'll also have lactic acid bacteria in the air. So these are those rod shaped bacteria that are active in the absence of oxygen. They're anaerobic bacteria. So, they will continue to acidify things, even when there is no oxygen present to like kind of fuel or catalyze that reaction in a way that regular beer yeast, or even bread yeast, baking yeast, right, won't necessarily be able to do. Margaret: I'm really not used to the idea of thinking about bacteria as a positive thing. Sean: Right. No. So they are extremely a positive thing, Lactic acid bacteria, because they drop the pH as well. And lower pH means you don't have to worry about like botulism, for example. You know, so that's definitely a benefit. Most spoilage...So one number I'm going to be saying probably a few times is 4.2. 4.2 is like the pH level, below which you have a greater degree of protection because of the acidity, right. Margaret: Okay. Cause botulism doesn't like hanging out in there? Sean: Botulism is...I'm not 100% sure if it's the pH, the alcohol, or both. But botulism does not like low pH, nor does it like high ABV. So these are, these are both good ways of protecting yourself from that. Margaret: So it's that kind of...so fermentation probably comes originally, basically...Well, probably by accident. But originally probably comes from people just basically desperately trying to figure out how to make sure food doesn't go bad. And this is and fermentation is like, one of the many ways that humans have developed to keep food from going bad? Is that a? Sean: My theory is that's why fermentation stuck around. I think it showed up eventually because human... ancient, you know, human beings, proto humans even, you know, proto hominids realized they could get fucked up with it. Margaret:Yeah. That's fair. Sean: I think that's the key point. Like human nature hasn't changed that much. That will always be the driving influence on novelty, I think. Margaret: So, what are some of the things--I'm going to ask you about some of the specifics about how to do this a little bit--but what are some of the things that you can ferment? I know, you can make sauerkraut and you can make pickles? Nope, that's not fermentation. Sean: No, lacto fermented pickles, absolutely. That's frementation. Margaret: Oh, yeah. No, I totally knew that. That's definitely why I said it. Sean: Not like quick pickling with vinegar in the fridge. That's not an active fermentation process. And I do that too, like quick pickled red onions are like...those go well on everything. But no, like actual, like long term pickling. Hot sauces are a big one. You know, I did a batch of...I grew a bunch of jalapeno peppers. And then I went to like a restaurant supply type grocery store and they had like three or four pound bags of jalapenos for like, you know, they were starting to go off, right, I got them for like, under $1. So I fermented about 40 pounds of jalapenos in a five gallon bucket. And you just make a make of salt brine. Right. Like you can you can look up the levels. I think I did a 3.5% or 4%. saline brine in there. Margaret: I'll ask you the more specifics about how to do it in a bit. Sean: But yeah, so peppers you can do. You can do any kind of...anything that has an naturally occurring sugar usually can be fermented and emits....And when you have high levels of naturally occurring sugar, like the classic example is grapes, you usually are, you know, suspending that sugar and solution, water. Right. And you're making a beverage. Like that's the most classic example. That's, you know, wine, that's beer, that's, you know, fruit wines. You know, there's a lot of rural cultures throughout the world. There's, you know, non-grape wines, right, it's very common mead is another one, right, and probably the oldest. You know, we talked about the, you know, anthropological aspects of fermentation earlier. And, yeah, that's almost certainly we've, you know, a lot of evidence suggests mead, Margaret: Okay. So, when you ferment stuff, how long? What kind of shelf life are you able to get on something like hot sauce or sauerkraut or pickles and things like that? The like food stuff. Sean: Yeah. So you've definitely there are two dates at play here, which is the this is going to, you know, this still tastes really good and this is still a safe source of macronutrients and, you know, and things like that. I've had no decline in flavor with fermented hot sauce. And I usually package the fermented hot sauce in beer bottles with like a beer cap over the top or in a, like, sometimes mason jars as well. But in that packaging, I've not really seen any kind of degradation over like a two year time period, as far as flavor is concerned. It's probably foodsafe not indefinitely but probably at least 10 years. But it is going to depend on your process. It's going to depend on how much oxygen is introduced at packaging It's going to depend on the amount of salt that you have, you know, because salt is usually part of, you know, fermented food preservation and salt is a preservative. So, you know, there's going to be a lot of little factors that are going to affect that aspect of that. Margaret: Okay, but if you if you do it right, you can probably make bottles of stuff and leave them in your basement for like 10 years if you need to? Sean: Yeah, absolutely. Margaret: Fuck yeah. Sean: And that applies to especially lactic acid bacteria fermented alcohol. You know, whether that's like a French or Basque style cider or a sour beer. Those things we're talking, you know, probably a 20 year lifespan. Margaret: Oh, interesting. Okay, as compared to so that's the bacterially fermented? Sean: So the food is bacterially fermented as well. Margaret: But I mean, as compared to regular beer, right? Sean:Yeah. Yeah. Margaret How long does regular beer last? Sean Very high alcohol beer can last just as long because alcohol is a preservative just like salt, you know, the effects that some of these bacteria create. Bacteria and wild yeast like Brettanomyces is oxygen scavenging, right. So when you when it referments, if you re-...it's called bottle conditioning, right, it's where you add a small amount of fermentable sugar to a bottle and then cap it and then it referments in the bottle, you get a tiny layer a yeast at the bottom and it carbonates in the bottle. It's not done as often professionally because it produces pretty inconsistent results. But it is going to increase the lifespan of your beverage exponentially because as part of that like reproductive cycle, oxygen is scavenged and where there's less oxygen there's less spoilage. Margaret: So it's like putting the little oxygen absorber in with your like Mylar bag food only it's... Sean: Except it actually works. Yeah. [Laughing] It's far more effective because it literally is pulling every, almost every last, you know, unit of oxygen out of there and using it to fuel, you know, its own cellular reproduction. So it's not just being like absorbed and held--as much as it can be absorbed and held inert--it's like being used. Margaret: That's cool. Alright, so let's say I want to ferment because I kind of do. Let's start with...I think probably the average listener is probably thinking about how they're going to make beer or wine or things like that. Sean: Ciders probably the easiest. Margaret: Okay, so yeah, I want to make cider. What what do I do? Like what what do I need? How do I get started? Sean: You are in like actual apple country. If I understand correctly. So you have some options that most people don't. Where I am like getting getting really quality fresh pressed apple juice, apple cider, unfermented, right, is is a little bit of a challenge. But the easiest way to do it is to just go to a grocery store, you know, any place where you can get like the half gallon or gallon sized jugs of apple juice. You know, get them when they're on sale, get them in bulk. Use frozen apple juice concentrate if you want. It doesn't really matter. You are going to put that in a five gallon bucket, HDPE, high density polyethylene, plastic, right. It's a food-safe bucket. But like in food service, you see, you see these buckets used for pickles, you see them use for frosting at you know bakeries and things like that. If you want to do some dumpster diving, you can find yourself some of these real easy or if you just have a you know, a friend or member of your community that's, you know, involved or, you know, is working in food service they can probably hook you up with these as well. Worst case scenario, you.... Margaret: I'm looking it up, it's number two on the bottom of a? Like, plastic usually has a recycling symbol. Is it number two? Sean: HDPE? Margaret:Yeah. Sean: I don't remember if that's denoted with a number two, but it's HDPE plastic. Margaret: I just looked it up. Sean:Yeah. And it'll usually be specified as food grade or, you know, if it was used to hold food in the sense of the, you know, recycling and reusing from, you know, food service and like commercial kitchens and things like that, obviously, you know, you're taken care of in that respect. Margaret: I'm trying to look up to see whether like the Lowe's buckets are HDPE or not. Sean: There's two different types. Lowe's did have food grade ones. But the like, kind of universal blue bucket one, I believe it is HDPE but it is not certified food grade. So there might be contaminants in there. So, you would be maybe rolling the dice on that one a little bit. In a survival type situation or something like that, I think that would be fine. But, if you have other options, you know, maybe err on the side of caution. Margaret: Okay, that's good to know. I have a lot of these buckets for a lot of different purposes. Sean: Me too. Yeah. They get a lot of use in the garden. Margaret:Yeah, exactly. Now I'm like oh, are they not food safe. Should I not be growing tomatoes in them? And then I'm like, this is probably over thinking it. Sean: Depending you know, some something that like roots are touching not necessarily that food are touching versus something that you have in acidic and micro biologically active thing churning around that you are then going to drink in large quantities, like you know... Margaret: Okay. No, okay, fair enough. And this has been an aside Okay, so I've gone and gotten some apple juice, or if I'm really lucky I press some apples. And I've got a five gallon bucket and I fill the bucket with apple juice I assume? Sean: So, about four gallons of apple juice. Yeah, you gotta leave yourself some head space because you are going to, you know, have some activity in motion with the yeast. Then you're going to be pitching in yeast. For apple juice for cider you can use champagne yeast, right? That's, a very, very common one. It is a like a specialty product that you need to order online or get from like a homebrew store or a brewing supply store, something like that. You can use just regular like baking yeast, like breadmaker's yeast like Fleischmanns or whatever. It will work. You will get a few like...you're more likely to develop some off flavors, maybe some sulfur type, aromas. Things like that. And then you also might have a less healthy fermentation. So the fermentation might take longer and your final gravity right, the amount of residual sugar left by the fermentation will be higher and the amount of alcohol produced will be a little bit lower. Okay, so that's that's using like bread or baking yeast. If you're using a champagne yeast, you know, wine yeast, beer yeast even you are going to get a faster and much more complete fermentation. Less likely that contamination, if there is any present, will will take hold. Right? Margaret: Okay, what about um, like, let's say the supply chains are all fucked, right and I can't go get yeast. My two questions is one...okay well three questions. Can I use wild yeast? Second question, when you've already made this stuff, can you like reuse pieces of it as the yeast? Like in the same way as you like can with like sourdough or something? And then third question is, can you use a sourdough starter? That one so I'm expecting no. Sean: The answer to all of those is yes, actually. Margaret: Oh, interesting. Sean: And I'll go through one at a time. So your first, if there are supply chain issues, you don't have, or you just in general you don't have access, or you don't want to Margaret: Or you're in a jail cell and making it in the toilet or whatever. Sean: Yeah, right. that's gonna that's gonna have its own very special considerations. But yeah, you can absolutely use wild capture yeast. So the...what I would do with with the equipment that I have, I would get a cake pan and I would put...I would fill it maybe between a quarter inch and a half an inch high full of fermentable liquid, in this case apple juice. I put it outside, ideally on a spring or a fall day when there's no danger of a hard frost, right, either before or after, depending on which shoulder season you're in. But fairly close to that date is when you're going to get the best results. You're going to want to have some kind of a mesh over the top, maybe like a window screen or door screen, you know, screen door type mesh. Margaret: Keep bugs out? Sean: Yep, exactly. Keep bugs out. You want the microscopic bugs not the ones that we can see flying around in there, you know? So leave that out overnight on a cool night. If you have fruit trees, especially vines, any grape vines, anything like that, right under there is ideal. If you don't, just anywhere where there is some, you know, greenery growing. In the wild and you kind of have--not in the wild but you know, outside--in a non sterile, you know, non-contained environment, you're gonna have less luck trying to do this inside or, you know, in like a warehouse building or something like that. Yeah, this is actually, once you have that, you know, you've had it left overnight, decant it into maybe a mason jar or something like that with an airlock. I use like an Erlenmeyer flask just because I have them for other fermentation stuff. And you can with an Erlenmeyer flask, you can drop a magnetic bar in there, put it on a stir plate, and you know, knock the whole process out, you know, 10 times as fast. Obviously not necessary. But, it's a fun little shortcut if you want to, you know, drop $40 or $50 on a stir plate. Margaret: Is that just like a basically like, a magnet? Inside the flask that moves because of a magnet on the plate? Sean: Yep, that's it. Exactly. Margaret: That's Brilliant. Sean: Yeah, so you have like a little bar magnet. It's like coated in like a food safe plastic, right, so it's not gonna scratch anything up. And then you just drop that in, you turn on the plate, it usually has a like potentiometer, like little knob that you can control the speed on. Sometimes if you get the speed up too far, it will throw the magnet and then you've got to recenter it and get it all there. But that's great for, you know, doing your own yeast and bacteria captures. It speeds that up. Margaret: So it's speeding it up because you need to stir it. To go back to the I've just done this without a flask. I've put it in a mason jar. Sean: Yeah, just give it a swirl a couple times a day, give it a couple swirls. It is going to be, you know, working the same way just on a slower timeline. Margaret: And this is a sealed jar? Sean: Sealed, but with an airlock because again, anytime you have fermentation you have CO2 production, it you don't have an air lock, you've just made an improvised explosive device sitting on your kitchen counter. So you don't want that Margaret: Right. Usually not. Okay. So that's the little thing that you see sticking out of carboys where it's a little glass thing with some water in it. The thing goes through where the air bubbles go. Sean: Yeah, it's usually plastic. The most common ones are, it's like an S bend, right? The same kind of thing that you've seen, like sink and toilet plumbing to keep the stinky gas away. The function works the same way that gas can pass through in one direction. Margaret: So basically, you've captured some wild yeast and you've put it in a mason jar with an airlock and then it it...you're feeding it...it feeds off of that for a while and that's how you get your starter? Is that? Sean: Yeah, so that is your yeast. That is your inoculant, your starter? Yeah, but you do need to do a couple things to confirm that that is--because you know, wild captured isn't going to work every single time perfectly. It's why we've you know... Margaret: Why you can go buy champange yeast at a store. Sean: Yeah, everyone uses that. So what you need to do is you need to confirm that the pH is below 4.2. Okay, all right. So... Margaret: It's that magic number. Sean: Yeah, that's the big number for...I think that's what Douglas Adams was talking about, actually, he just probably pulled the decimal point. But no, so you need to make sure it's below 4.2 ph. You can do this with pH testing strips. Litmus paper. You can just, you know, put a drop of it on there and you know, see what color it is. I would advise against using the full pH range like the 0 to 14 ones just because since it is such a wide range, it can be kind of like "Is that greenish brown or is that brownish green?" like that's that's a whole point on the pH scale. The pH scale is logarithmic. So the difference between brownish green and greenish brown is a factor of 10. So like, you know, have a more narrow range. Litmus paper is ideal or a pH meter. They've gotten a lot better in the last five or ten years and a lot cheaper, like we're talking under $20. So those are really...if you're going to be doing fermentation, I would recommend using both just in case there's like a, you know, a calibration error or anything like that. It's just a good way to confirm. Margaret: Okay. Alright, so you've got to now, you know, the pH is under 4.2. What else are we checking? Sean: Yeah, we're also going to just use our olfactory sense. So get your nose in there. And if it smells like rotten eggs and sewage like toss that shit out. There are other bacteria at play that we that we don't want playing in our in our happy little colony here. So that needs to go and instead just, you know, do another capture. You want like fruity aromas, aromas that maybe have some spice or piquancy to them are fine. Like alcohol aromas are really good too, you know, things like that. These are all indicating fermentation production of, you know, of alcohol production of CO2 as well. You want to see that. That's another really good indicator is that and that's why I like those S-bend airlocks as opposed to they also make like a three piece one that just kind of percolates through. The S-bend one is really nice because you can see the CO2 coming through, right, you can see it coming through in bubbles. So you have a visual and audible indicator, right? Like you can hear that there are, you know, 10 or 15 bubbles coming through a minute, right. So you know that there is cellular reproduction happening and fermentation happening. Margaret: This whole thing...I recently recorded an episode about yeast, about sourdough, this is why I keep referencing sourdough. Yeah. And the whole thing is like hard for me to believe is real. Once I start doing it, I'll believe it but wild capture...Like sure the invisible alcohol makers in the sky are just going to turn it...like of course they are. Sean: It feels like some like biohacking, like bio-punk speculative fiction. Yeah. Like it totally does. Margaret:Yeah. But I love...I mean, when I start doing this, I'm gonna go out and buy yeast, right. But I'm much more interested in hobbies that I know that like, I know how I will do without buying chemicals if I have to, you know? Okay, so wild capture and then you said that you can also use... Sean: You can inoculate with stuff that you've already made. Margaret: Yeah. Sean: I think your second question, right. So the example I'll use for this is sour beer, right? I can go out and pick up a bottle of sour beer. I can drink the sour beer and leave just the dregs at bottom. I can swirl that up and I can pitch that into a fermenter and I've just inoculated it. That's it. Margaret: And so it can't be pasteurized, right? Sean: No, no, you don't want to pasteurize. But again, remember, we were talking about bottle conditioning, right. It's a bottle conditioned to beer. So, because it has sugar added to the bottle and it's naturally re fermented in the bottle, you know, built up co2 and nice, pleasant effervescent bubbles in the bottle that means that it is it is fully bioactive. That's great, too, because that...much higher levels of like vitamin B and things like that, as well as a full culture of yeast and bacteria, which are really good for your gut biome, which is also important. So that's why I'm a big fan. Pasteurization definitely helps for like safe transportation and breweries not getting sued when their bottles explode and leave glass in people's hands and things like that. Margaret: And so for anyone listening, pasteurization is where you treat it so that everything's dead inside, right? Sean: With heat. Margaret: Yeah, yeah, yeah. Sean: Yeah, exactly. They slowly increase the pressure in increments that you don't notice until you find that everything is completely dead. Margaret:Yeah. Okay. Cool. And safe for capitalism. Sean: And safe for capitalism. Absolutely. Yep. [laughing] Margaret: Cool. All right. So once we've domesticize, the bottles of beer...okay, anyway. Sean: Yeah, so we want to avoid pasteurization unless absolutely necessary because then the product is less healthy for us and it's less useful for us in the future. We can't use it to inoculate other other batches. If I were going to be doing that, I would--I mean, again, going back to that stir plate, I'm talking about an ideal situation--I would add some of that to unfermented beer or cider on the stir plate and let that go because that's going to get my yeast and bacteria cell count up very, very high. That's going to ensure the fermentation and acidification start quick and finish strong. Margaret: Okay. And so is there any like...Is it just a taste difference if you were to like....if I were to go get sour beer and then dump it, you know, do everything you just said, and then dump it in as my starter for some cider, would it just be like weird? Or would it be fine? Or like. Like mixing flavors and mediums or whatever it would be called? Sean: Oh, so like fermentables. Like a mix of apples and malt for example. Margaret: Well, so it's like if I'm using...if the yeast I have access to is I drank a sour beer and I have what's left, right. But what I have access to to ferment is apple juice. Can I use that to ferment the apple juice? Sean: Absolutely. Margaret: And will it taste really wild and different? Or is it just kind of yeast is yeast? Sean: Not especially. Sour beers is yeast and bacteria. So you have yeast and bacteria at play. Margaret: Can I make make sour cider? Sean: Yeah. Because there's already both malic acid and lactic acid naturally present in apple juice, using lactic acid producing bacteria doesn't make it seem as sour as like sour beer, right? Because it's already, there's already these natural acids at play. In beer, like the pH of non-sour beer, it's lower than like water, but it's not low enough that our brains register as sour. So, when you apply those bacteria to a, you know, fermented malt liquid, it's such a huge gulf between non-sour bees and sour beer. Non-sour cider and sour cider are kind of adjacent more. There is one other little factor though, that ties into what you brought up, which is that yeast and bacteria over time are going to adapt to perform ideally in the fermentable that they have reproduced in. So, if you are reusing like a culture, and I'm going to use the word culture rather than yeast or bacteria because it's almost always a combination of bacteria and multiple yeast, right? If your culture has optimized itself to reproduce and to, you know, churn through the fermentables in beer, right, you have a lot of longer chain carbohydrates in beer than you do in fruit juice whether that's apple or grape, right? So they're going to evolve to deal with those and, you know, when you switch from one to the other, your first fermentation might be a little bit sluggish. Still perfectly viable. Margaret: So, okay, so to go back to where we're at in the stage. I really actually like...I think probably most of this episode will be just literally us walking through the steps of making some cider, but we're gonna learn so much along the way. I'm really excited about it. Sean: I'm here for it. I'm here for it. Margaret: Yeah. So okay, so you've gotten your apple juice, you've gotten your starter yeast. Ideally, you went and got champagne yeast, but maybe it's the end of the world and you wild captured or maybe you just don't want to do that. My plan is to start the easy way and then try the hard way later. Sean: Yep. Good. It's good to....You're more likely to keep going if your first endeavor is successful. Margaret: If I succeed. Yeah, that's my theory. Okay, now I've got my five gallon bucket. I've added yeast. I'm closing it and putting a little S... Sean: Airlock. And it doesn't...again going back, like if you don't have access to a homebrew store or the internet or whatever and you can't get an airlock, like you're not completely screwed here. All you need is a piece of hose or tubing in a cork or bung or something like that and stick the other end in liquid, you know. Maybe water with a with a few drops of bleach in it, sanitizing solution, vinegar, alcohol, whatever. Right? Because then it's just you know, the CO2 is blowing out of that tube and just bubbling out of thing. Like an airlock is cleaner, takes up less space, and is more optimized, but yeah, improvisation works fine. Margaret: Okay. How long am I leaving this? Does it have to be in a cool dark place? Like can I do this on the... Sean: You don't want direct sunlight. Alright, so you don't want direct sunlight and you don't want light from you know, you don't want Margaret: Grow lights, or UV, or whatever. Sean: Yeah, grow light or UV or anything like that. If you just got like, you know, ambient room light hitting hitting it, especially if it's in a bucket, you're probably okay. Beer is more of a concern because beer has hops, and hops are photosensitive, and your beer will taste like Heineken at a summer picnic, you'll get that like kind of skunky thing that you get in green glass bottles. Margaret: Yeah. Which I weirdly, I have positive associations with just from... Sean: A lot of people do. A lot of people do. It's like...What you like isn't isn't wrong. Like, it is what it is. It's an unfavorable characteristic to some people, but, you know, there's a lot of traditional German beers that are described as having a sulfur character. And it's like, I don't like that though, but it's correct. Margaret: I drink a lot of Grolsch. And like, yeah, yeah, I drank a lot of green-bottled Grolsch when I lived in the Netherlands. And it was not...Yep. I'm not trying to relive my cheap beer phase. But like, Grolsch was a good middle of the road, cheap beer, you know. Sean: I like the bottles because they're almost infinitely reusable. You've got to replace those little plastic... Grolsch bottles are the ones that have that swing top with a little cage that clicks down. So those are...I still have a few of them that I use that I have been reusing for almost a decade now. Margaret: That's amazing. Okay, now so we've got the bucket, you're keeping it out of the sun because you don't want Heineken and especially with hops. Margaret: Oh, I would assume gravity is about alcohol. Sean: It's less of an issue with with cider. But you're going to, depending on how finicky you want to be, you can test the original gravity, right? Original gravity is the original measurement of the liquid's specific gravity, basically how much sugar is in solution? Sean: No, gravity is sugar in solution. Margaret: So that's how you find out your relative...Go ahead, please explain it. Sean: Yeah, you look at how much sugar you started with and how much sugar you ended up with and subtract the difference. Yeah, because yeah, yeah, no, it's...there's a couple ways of measuring original gravity. Margaret: Yeah, how do you do that? Sean: The easiest, cheapest, and most like durable over like a long term survival situation is going to be the use of a hydrometer. So that is like a little glass. It almost looks like an old school mercury thermometer with a bunch of weights on one end and like a glass bubble. And that floats in solution. You can float it in like a little like a tall cylinder so you don't waste very much alcohol. You can also float it directly in the bucket. Right? And it's got little lines. It'll tell you like 1.050 Like, that's like the standard standard gravity for most beer and cider. Right? It's around, you know, 1.050 and that when it's fermented fully... Margaret: Is it measuring the buoyancy of the water? Sean: Basically, yeah. Margaret: Yeah. Okay, cool. Yeah, sorry, please continue. Sean: So that is how a hydrometer works. And then you'll measure it again. If you're doing it in a bucket, you don't need a cylinder, you just need to sanitize that hydrometer and then stick it in, measure the original gravity, the gravity reading before you add yeast, and then after--in the case of cider, I would say, you know, three or four weeks I would start checking it again. The other really nice thing about a hydrometer is you can hold off on packaging until you get consistent readings, right? So if you check your...you know, you've let it ferment for three weeks. You check your gravity on Monday and then you write it down, you know: 1.015. Then you check it on Wednesday: 1.014. Okay, well, maybe check it again on Friday: 1.013. No, it's still going down. Like we need to, we need to let this continue to ferment. Margaret: Okay, so you're basically letting it eat as much sugar as it can. Sean: Yeah, yeah, it'll...it's got its own limit. It's got its own limit. And once there are no more digestible, you know, saccharides then you're safe to package. If you package while the yeast is still actively fermenting, you've got two problems. One of them is the.... Margaret: Exploding bottles. Sean: You know, exploding bottles, as mentioned earlier. The other is that, you know, our cultures are generally pretty considerate in that they clean up after themselves, right? They metabolize the most easily available sugars first and then there are some compounds leftover. A lot of them have unpleasant, you know, tastes or aromas, maybe like a really bitter, pithy, green apple thing. Sulfur is very common, right. But these compounds, the yeast is going to turn to when it runs...and bacteria are going to turn to when they run out of very, you know, junk food, basically. Very easily digestible monosaccharides. Margaret: Is there something called young beer where it hasn't eaten at all? Am I completely wrong? I just have this in my head somewhere. Sean: Like it's like a historical thing, right? Like in English brewing maybe? Margaret: I don't know. Some concept where people intentionally drink beer that still has the sugar or something? [Sounding unsure] I'm probably wrong. Sean: No, semi-fermented beer is very much a thing. And I know in some brewing traditions, I think there's some in Africa that use like cassava and things like that where you're drinking it like 12 hours into the fermentation and it's like kind of like a communal thing. Like, you know, people, you know, make a big batch and everybody drinks it at once so that you know, you can get it right when it's super fresh. Tepachi as well, like the fermented pineapple drink in South America, it's kind of a similar thing. There's the pineapple and then there's brown sugar added as well and you want to start drinking it when about half of the sugar is fermented so it's still really sweet. It's almost like a semi-alcoholic, like bucha tiki drink sort of thing. Margaret: Okay. Before we get to packaging, my other question is, is beer just white sugar? Is that the thing that's added? Like, what is the yeast? What is it? What is the...or is it eating the carbohydrates instead of the sugar? Sean: The carbohydrates. Beer uses beer uses malted barley. So malting is a process by which you take you take your grains of barley, you get it slightly damp and you just keep turning it over. And the kernels will like begin to germinate. But before they like crack open and you get like a little shoot or something like that, the process of germination, basically you get a lot of these very difficult to digest carbohydrates converted into simple carbohydrates so that the emerging plant has a rapid source of fuel. Kind of similar to an egg in the survival strategy, sort of. Yeah, right. Once it once it's malted, right, once that has has taken place, they kiln it, right. So, they hit it with heat. And that kills the sprouting grain. So, it's not like the malt is going to like mold or, you know, go to seed or, you know, start growing or anything like that. That would be inconvenient. You want this stuff to be able to stay shelf stable for a couple years. So, they treat it with heat, right. And there are there are all kinds of ways of doing it. It is a very involved process. I have never malted my own grains. I've thought about doing it, but it's like very labor intensive and really only economical at pretty large scale. Margaret: Is this why people didn't fuck with beer until after they were fucking with cider and meat and all that shit? Sean: I think so. But, the first beers were actually made from bread not malt. So. Margaret: Because it's simple? Sean: Exactly. Same process, right? It's easier to make bread than it is to commercially, you know, kiln, you know, bags and bags of barley. And also, you know, bread has its own shelf life. So, if you're getting towards the end of it.... Margaret: Oh, yeah, then you turn it into booze. Sean: Exactly. And that's a thing in Russia too. Kvass, K-V-A-S-S, it's a it's made with, like rye, rye bread. And it's usually around 2% or 3% alcohol, but it's literally like a thing that you know, people... Margaret: I love low-alcohol beer. Sean: Yeah, me too. Oh, man. Like a 2.5% alcohol pale ale. Yeah, just a little bit of hops. That is like my sweet spot. Margaret: Yeah, absolutely. Because it's like, oh, I want to drink a beer, but I don't want to get drunk all the time. Like, you know, it's like I love a beer on the nice afternoon, but I hate the after afternoon nap that you could get stuck taking if you drink an 8% beear. Like what the fuck. Sean: Yeah, no, it just like the day's plans have all of a sudden have changed. Margaret: Okay, because the reason I asked about the sugar thing is the first time I ever helped someone ferment. They made dandelion wine. And ever since then I've been like this is all bullshit because dandelion wine--at least as this person made it--I was like, this is just cane sugar wine. It's just cane sugar wine with some dandelion flavor. And I was like really upset by this. Because I--and maybe this is bullshit--but it's like, which of these alcohols are mostly just cane sugar? And which ones can you actually ferment? Sean: Dandelion wine for sure is because there's virtually no fermentable sugars in dandelion, but there are a lot of very strong botanical flavors. Like dandelion wine...like the dandelions are more equivalent to like hops in beer than they are to malt in beer. Margaret: Because the hops are flavor? Sean: Yeah, they're adding they're adding flavor. They're adding aroma. They're adding like all of these botanical, you know, aspects to it, but they are not the source of the alcohol. They are not the source of the sugar or anything like that. Margaret: Okay, can you make dandelion wine with like, with actual...I mean, I know cane sugar does come from a plant, but it's still...I feel betrayed. Sean: Yeah. You could make dandelion...you could add dandelions to cider. I haven't done it but I've noticed people doing it. You can use, you know, any kind of like a reconstituted fruit juice and do like a fruit type wine. I think the reason...and I think the one of the more interesting ways of doing the dandelion wine thing is doing a dandelion mead. I've had a few of those that are really good. Margaret: Oh, that sounds nice. That sounds very like cycle of life, you know, like, honey and the flowers. Sean: It's a lot of closed loops, right? No, I think the reason that cane sugar became a convention for that is, you know, economic. Like cane sugar was fairly cheap. It was the cheapest, you know, fermentable available to rural people in the Dust Bowl era. Margaret: That makes sense. Yeah. Sean: I mean, artificially so, right. Yeah. I think that's where that came from. Margaret: Okay, so you mentioned doing all this in a bucket. I still want to get to the putting it in the bottles and stuff. But, is there an advantage...Like, do...Should I get a carboy if I have the money to spend. I'm under the impression that a carboy are a big glass bottle that looks like one of those five gallon jugs you put in your office cooler, only it's for making alcohol. Is that better? Sean: That's pretty much it. I don't...I don't like carboys. I've used them. I use them for bulk aging of sour beer. I use them for primary fermentation of clean beer and cider. I got rid of all of mine. Margaret: So you use buckets and stuff? Sean: I use buckets or I use converted kegs or converted stainless steel kettles if I'm doing a larger batch. It's just I have a like...for like all the sour beer I have like a 15 and a half gallon stainless steel kettle with a like a bulkhead. Like a like a valve on the bottom. And that allows me to like do pass throughs. So I keep that as like my acidifying chamber. It's called a Solera. I actually wrote a Kindle digital single about like building and maintaining these. It's almost exclusively useful for sour beer, you know, bacterially fermented cider or vinegar making. But, if you're doing any of that kind of thing, especially, you know, small scale, but you know, wanting to provide for a bunch of people like a club or community or anything like that, it's really the most efficient way to do it. Margaret: Why don't you like carboys? Sean: I don't like glass. I don't like glass because there's just a real risk of injury. When...if you've got a seven gallon carboy full of liquid, we're talking 70 or 80 pounds in a glass bottle. Margaret: Yeah, okay. I see where you're going. Sean: Things can go Bad real quick. When I use them, I had some that fit in milk crates so I could just pick up the milk crates. That helped out a lot. They also make, they call them I think just carboys straps, it's like a like a four piece harness with handles that you can use. But when I when I've seen them break, it's almost always when someone's setting them down, right? Anytime you're setting down something heavy, you know, unless you're very strong and have a great deal of control, right, that last little bit you can sometimes kind of crack it down. And again, we're talking 70 or 80 pounds in a glass bottle. And you don't have to crack it down very hard for the whole bottom to go out and that's a mess. Margaret: Yeah. Because then you got blood in your beer. And that's just... Sean: Yeah, right. It gets very Klingon on very quickly. And it's Yeah. But the other aspect I don't like is they're completely light permeable too, right cause they're just clear glass. Margaret: Yeah. That always seemed weird. You have to keep them in a closet with a towel on them or whatever. Sean: Yeah, yeah. It's just I think, again, it was...so homebrewing only became legal in the United States under Jimmy Carter. Right. It had been illegal from prohibition to Jimmy Carter. Yeah. Margaret: Holy shit. Yeah. Does that mean we'll eventually get home moonshining? I can't wait. Sean: I feel like if we were going to get it, it would have happened already. And I don't think the trends politically are towards individual deregulation anytime soon for that kind of thing. But you know, it is legal to make you know, like fuel alcohol. Some people make fuel alcohol and then lose it in barrels and things like that. Margaret: Yeah, it's not worth it for me. I always figure I shouldn't do anything that brings the Eye of Sauron anywhere near me. So I'm just not gonna make it. Sean: Oh totally. And, there have always been people who are going to do it, you know, illegally, but it's not worth the hassle. It can be like...I know we've been talking about fermentation on the side of, you know, consumption and food and beverage and all that, but I do know, people who have stills that use them to produce like fuel alcohol, you know, for backpacking and things like that. And that is valid. And you can, you can, you can produce, you know, fuel alcohol very cheaply, if that's the thing that you use for, you know, kind of off grid type stuff that can really be a useful a useful toolkit, but kind of outside of what we're talking about today. Margaret: Yeah, I'll have you on...have you or someone else on at some point for that. Yeah. Okay. So you've made your alcohol, this was all simpler than I thought. So now you have a bucket full of alcohol, and you don't want to just pass out straws. What do you do? Sean: Yeah, passing out straws is an option, but you need to, you know, make sure there are enough people in your in your group to get through five gallons all at once, I guess. No, so you're the two main options available are bottling and kegging. Right? So bottling is usually, you know, when we're talking about it as an alternative to kegging, rather than, you know, bottling from a keg, which is a totally different thing. If we're going to bottle it, we're probably going to bottle conditioned it. So, we're going to add a small amount of sugar back. What's that? Margaret: But why? Sean: Bottle condition? Margaret Yeah. Sean Bottle condition for the oxygen scavenging effects of Brettanomyces yeast. Margaret To make it as safe as possible. because we don't have commercial... Sean And shelf stable as possible. Margaret Right? Okay. If we had like a big commercial thing then there would be a way of bottling it where no air gets in, but because we're doing a DIY some air will get in so that's why we want to bottle condition to clean up our mess? Sean Well, even in commercial systems you are going to have oxygen ingress, but it's going to be significantly less than than what you have at home. Okay. So yeah, that's going to help with that. So we got longer shelf life both for like a quality flavor product and a, you know, safe to consume product. Both of those are extended. That also adds carbonation, which a lot of people really enjoy, you know, having the nice fizzy bubbles. Margaret Oh, it's flat until this point? Sean Yeah, yeah. Totally flat. Because it's only going to pressurize in a sealed environment. It's only going to carbonate in a sealed environment. Margaret No, that makes sense. Sean You got to blow off tube. So all your co2 is, is going away. Margaret Does that mean people don't bottle condition their wine because otherwise you make champagne? Sean You wouldn't want to add sugar to wine that you are bottling unless you are trying to make sparkling wine. But of course it wouldn't be champagne unless it came from Champagne, France. Margaret I'm glad we have the same bullshit cultural reference. 90s...whatever. Sean Oh, man. That one is, like... Margaret I love Wayne's World. Sean ...hilarious too just in their own right. Margaret Okay, so, okay, so, back to our cider. We're bottling it. Oh, but that actually...cider is not normally carbonated. Is DIY Are you kind of stuck? Does bottle conditioning always carbonate it? Sean You can, if you want if you want still cider, just don't add sugar. Margaret How are you bottle conditioning then? Sean It's just not bottle conditioning, it's just bottled. It still has yeast in there, it still has all of that in there because you haven't pasteurized it, right? So, it still has those those health effects. Shelf life might be a little bit lower. I haven't seen any significant studies on comparing, you know, home produced still versus, you know, carbonated, you know, via bottle conditioning insider. But I would like to. Like that would be really...that'd be some really useful data if somebody wants to get on that. But you still are probably going to have a good few years of preservation. And again, the higher the alcohol you get the longer it's going to be shelf stable, right? You have fortified your cider with say brown sugar, right? That's a very common one that people will do. You add brown sugar and maybe some cinnamon or vanilla, right, especially for kind of like a winter drink. You can very easily make a cider that's 11% or 12% alcohol and ferment almost as quickly and that is going to stick around just fine. And it tastes really good. Margaret You know I want this. I don't even drink very much. But yeah, this is making me...I'm on...like, I barely drink anymore, but I'm like, I just want to make this stuff. Sean It is a lot of fun. And I've always really gravitated towards like the kind of like sensory aspects of beverage. Yeah, like, just the, I don't know, I love a head change. Don't get me wrong. Yeah. You know, there's a reason that humans, that we've been covergently evolving with alcohol for as many millennia as we have. But there are flavors that only really come out through, like for fermentation, specifically through lactic acid fermentation, and I'm talking flavors in beverages and food. You can get you get these, you know, different compounds from all different aspects of the process that you just can't get anywhere else. Margaret Okay, but we're, we're coming up towards an hour and I want to get to the point where my cider is in bottles. Sean Where we have drinkable alcohol? Margaret How do I get it? How do I get it into the bottles? So am I like siphoning it like you're stealing alcohol? Like when you're stealing gas? Sean Yeah, you can people do that. But they also make what's called an auto siphon, which is just like a little racking cane kind of arm that you just put the tubing on. And that like, let's it starts the siphon for you. It automatically starts to siphon for you. So you don't get your bacterial mouth on tubing. Margaret Yeah, that makes sense. Sean Yeah, you know, in a survival situation, you know, switch with some vodka and do it and call it good, but in an ideal situation, a sanitized, racking cane is ideal. Even more ideal, I think a lot of people do especially with cider because it doesn't produce nearly as much yeast sediment, just ferment in a bucket that has a little valve or bulkhead on it. Margaret Oh, down at the bottom? Sean Yep. All you got to do is take your bucket, sit it up on your counter, you add in you know a little bit of sugar. It's usually around like four ounces of sugar, you dissolve it in boiling water and then add the sugar solution. Stir it gently. And then you just use that valve to fill the bottles. And then you use a bottle cap or you can either use like a bench capper that like sits on a bench and has like a little lever arm like this. That's a lot more ergonomic. They also have these they call them wing cappers. There's two handles and you just kind of set it on top of the cap and then you know, push down. I have definitely broken bottlenecks with the wing cappers before. Yeah, not broken any with a bench capper. So I would definitely recommend a bench capper. Margaret Or, drink Grolsch. Sean Yeah, drink Grolsch. Yeah. And any kind of you can, you can save those. It's not just Grolsch bottles, but those are probably the most common ones. They have like a little swing cap cage, a little ceramic cap with a rubber grommet. You have some kind of siliconized grommet. Yeah. And that just sits there and then clicks it in place. And yeah, those sometimes you have to replace the little rubber part after every six or eight uses of the bottle. But yeah, that's a hell of a lot better than replacing the whole thing. Okay, once you have bottled, though, you are going to need to leave them alone for two or three weeks because the bottle conditioning needs to occur. So, it's refermentation in the bottle. So in order to get that CO2 built up and those those nice lovely bubbles, you're gonna have to leave that alone. Margaret But if it's cider, we can drink it right away because cider isn't conditioned. Sean Yeah, cider or wine. I like bottle conditioning cider. I like to carbonated cider. But if you're, if you're leaving it still, you know, that's kind of like the English tradition. I think you generally see more like carbonated cider, though. Margaret I'm...yeah, now that I realize I do....Cider does have carbonation. Great. I totally know what I'm saying. Sean Some don't and like a lot of...like, I was relating to like Basque cider. And you know, from like the France and Spain kind of border area you have like this huge range of carbonation. There you have some that are like champagne levels, like over carbonated like, you know, almost burns your nose when you drink it. And you have some that are completely still and then you have some that are, "Oh, yeah, I guess there are bubbles in here. I guess this is technically carbonated." Yeah, pétillant is the industry term. But so there is like a huge range on that. Margaret Okay, so the stuff I need is I need a fermentable, I need yeast. I need a not carboy but a bucket or whatever. I need a water lock...airlock. Sean Airlock or a blow off tube. Yeah. Margaret Yeah, and I need a way...either a spigot or a auto siphon. And I need bottles, bottle caps and a capper. Sean Yep. The other thing that I would say you need is, you need some kind of a sanitizer. If we're going with convenience, the easiest one is like a brewery specific sanitizer Star San or Quat, things like that. They're no-rinse sanitizers. So you don't...They sanitize and they leave a little bit of foam in place. And you don't need to rinse them. They will be broken down by the process of fermentation and they are soluble in alcohol and they are completely food safe. Yeah. So you generally buy these in like a concentrated form, like a 32oz or 64oz bottle with a little like dispenser, you know, thing at the top, and half an ounce of this concentrate will make...one ounce of the concentrate will make five gallons of sanitizing solution. So if you have one of these around... Margaret Jesus, so that's enough for a long time. Sean Yeah, I know, I've replaced my at some point, but I can't remember when the last time it was. Like, you don't go through it very quickly. It's definitely worth investing. You can, again in a pinch, you can use, you know, water diluted with bleach and then just rinse it with like water that's been boiled. Yeah, you can use you can use alcohol, right? You can you can use... Margaret If you have that still that we of course won't have...Once the apocalypse comes and we all make stills. Sean Yeah. Right, then in that situation, and obviously, you can use that to spray it down. You can even put, you know, in our in our current, you know, situation, you can you can put pop off vodka in a fucking Dollar Tree spray bottle and yeah, do it that way. You know, like there are options for that purpose. You know, like, you know, industry specific beverage and brewing no-rinse sanitizers are the easiest. And again, like we were talking about. Margaret Yeah, if you're planning it out. Sean If your first endeavor, if it goes well, right, and everything works easily, you're more likely to keep doing that. So, I definitely recommend using those, if possible, but again, certainly not necessary. Once you you've got that, the only other bit of material that we talked about, and it is optional, is the hydrometer. Margaret Oh, yeah, that's right. Because then you know when it's done. Sean You can also use a refractometer, which is a different piece of technology I mentioned. I meant to mention this earlier, but I didn't. A refractometer is...it almost looks like a little Kaleidoscope that you put up to your eye, but it's got like a like screen and then a piece of plastic that clips on top that lays flat on top of the screen. You put a couple of drops of your liquid on the screen and then put your plastic on there and you look through it. And it shows you on a line what your specific gravity is based on its refractometary index. Margaret Is the reason people homebrew is because they want to feel like mad scientists? And they want alcohol. Sean A lot of people I'm sure. Yeah. Margaret I mean, this is some mad Scientist shit. Now you use the kaleidoscope to find out how much alcohol there is. Sean I feel like yeah, you should have some Jacob's Ladders and Tesla coils behind you as you're doing it. Margaret That's how you sanitize is you make the ozone with it. Anyway. Sean Oh, you just lightening flash the ozone. Yeah, I can't believe I haven't heard about this. Yeah, no. The nice thing about the refractometer is we're talking like half a cc of liquid being used. So it is a really, really efficient way to measure it. It will not measure accurately in the presence of alcohol. There are like equations that can like compensate for this a little bit. Margaret Wait, then what good does it do? Sean It tells you how much is there originally. So if, like for me, I know to what degree like my house culture of yeast and bacteria ferments. It ferments down to like .002 or even just 1.0. The same lack of sugar in solution as water, basically. Right? So if I know that, I don't need to measure it at the end if it always winds up at the same place. Right? If I was selling it, I would need to, but if it's just for personal consumption, and I always know where it's finishing, I just need to know where it's starting and I know what the alcohol is. Margaret Okay. But then you can't tell if it's done except for the fact that you've done this enough that you're like the bubbles have stopped. It's been a week. I'm used to this. It's done. Or whatever. Sean Yeah, yeah. So, for Starting off, I definitely recommend the hydrometer. It's just more effective. And if you're doing all of your fermentation in a bucket anyway, it's real nice because you can, you can just put it in, you don't have to pull some out, put it in a sample, pour it, you know, put it in a tall cylinder and then toss that, you know, eight ounces of beverage down the drain or whatever. Margaret Yeah. Well, I think that's it. I think that we're out of time and we didn't even get to the food stuff. So, I'm gonna have to have you back on if that's alright some time. Sean Yeah, that's absolutely fine by me. I've enjoyed myself thoroughly. Margaret Fuck yeah. Is there anything that you want to plug? Like, for example, you have a book that people can buy about how to do some of this stuff? Maybe if more than one? I don't know. Like, you wanna? Yeah. Sean So "The Self-sufficient Solera" is the name of the book. I just did it is a Kindle single on Amazon. So you can you can get it there. If you don't, if you don't want to go through there, my website Seanvansickel.com. And yeah, there's contact info there too. You know, if anybody has any questions about any of this stuff, I love to share that and all of my writing is collected there. So, I've published an article on like, composting spent grains and like, you know, reducing waste from home brewing. I published that with Zymurgy Magazine recently. And, you know, that's all on there and original fiction and all that good stuff, too. Margaret Awesome. All right. Well, thank you so much. And I look forward to talking to you more about this soon. Sean Sounds good. Have a good one. Margaret Thank you so much for listening. If you enjoyed that episode then go get drunk. I don't know, maybe don't go get drunk. If you don't drink, we will be talking about fermentation that doesn't have to do with alcohol at some point in the future. And tell people about the show. We're weekly now. And you can be like, "Holy shit, this shows weekly," and people be like, "I've never heard what you're talking about." And you can be like, "I can't believe you've never heard of Live Like the World is Dying, what the fuck is wrong with you?" Or, instead of gatekeeping, you could just tell them that they can find it wherever they listen to podcasts. And if they're like, "I don't listen to podcasts," you can be like, "That's fair. Everyone gets information in different ways." I mean, you can be like, "No, you should absolutely listen podcasts. It's the only reasonable thing to do." You can also support us by supporting us on Patreon. Our Patreon is patreon.com/strangersinatangledwilderness. Strangers in a Tangled Wilderness is an anarchist media collective that puts out, you'll be shocked to know this, it puts out podcasts like this one, and Anarcho Geek Power Hour and Strangers in a Tangled Wilderness. And we also put out zines and we put out books, including my most recent book "Escape from Incel Island." So you should support us if you want. It allows us to pay for transcriptions and audio editing and makes all of this possible. And in particular, I would like to thank top of all--I can't say Hoss the Dog is the best dog because Rintrah's the best dog. I'm sorry Hoss the Dog. I know every dog is the best dog to their individual people that they hang out with. But Rintrah is the best dog. But close runner up, just like close runner up on also Anderson, but close runner up is Hoss the Dog. And I'd also like to thank the following people who are presumably humans. Michiahah, Chris, Sam, Kirk, Eleanor, Jenipher, Staro, Cat J., Chelsea, Dana, David, Nicole, Mikki, Paige, SJ, Shawn, Hunter, theo, Boise Mutual Aid, Milica, paparouna, Aly, Paige, Janice, Oxalis, and Jans. Y'all make it possible. As for everyone else, y'all are also great because we're all going to try and get through this really, really nasty shit together. And we're doing it. We're so here. We will continue to be here. That's the plan. All right. Oh, goodbye. Find out more at https://live-like-the-world-is-dying.pinecast.co

Email Marketing Rules: 184 Best Practices to Optimize the Subscriber Experience and Drive Business Success by Chad S. White About the Book: The most comprehensive email marketing book from the most prolific email marketing author helps you master the most misunderstood marketing channel.  Updated and greatly expanded, the 4th Edition of Email Marketing Rules demystifies this vital channel, guiding you through its complexities to find the best execution for your brand—the one that serves the needs of your business and the needs of your subscribers. Volume 1 of Email Marketing Rules discusses 184 best practices that help you… Build productive, safe email lists by identifying valuable subscriber acquisition sources, using appropriate permission practices, and managing inactives wisely Set the right program goals by understanding “deep metrics” and properly interpreting campaign, channel, and subscriber metrics Create relevant messages with subject lines that draw in subscribers while avoiding “opener's remorse” and designs that focus subscribers on taking action Craft high-performance triggered emails, including welcome programs that set you up for long-term success Effectively plan and produce emails with workflows that allow you to seize opportunities and avoid errors And much more, including understanding the law, optimizing email frequency, using the best landing pages, and doing A/B testing Volume 2 of Email Marketing Rules discusses strategic frameworks that help you… Understand the channel's unique quirks, including the strengths and limitations that come from email marketing being granted media (not owned media) Grow your audience while safeguarding your email deliverability and following the law Collect and use subscriber data to create personalized, segmented, and automated campaigns that connect with subscribers and avoid being creepy Measure program success effectively by using each metric appropriately and improving channel attribution accuracy Steadily improve your email marketing program through minimum viable launches, incremental improvements, testing, and innovation nurturing And much more, including 6 extensive checklists for auditing and optimizing your targeting, acquisition sources, cross-channel synergies, and more About the Author: Chad S. White is the author of four editions of Email Marketing Rules and nearly 4,000 posts and articles about email and digital marketing.  He has served as the lead email marketing researcher at four of the world's largest email service providers—Oracle, Responsys, Salesforce, and ExactTarget—as well as at Litmus and the Direct Marketing Association.  A former journalist at Condé Nast and Dow Jones & Co., Chad has been featured in more than 100 publications, including The New York Times, The Wall Street Journal, and Advertising Age.  He is a past recipient of the Association of National Advertiser's Email Marketer Thought Leader of the Year.  And, interesting fact - he is a graduate of Texas A&M University! Click here for this episode's website page with the links mentioned during the interview... https://www.salesartillery.com/marketing-book-podcast/email-marketing-rules-4-chad-white