Podcasts about microwave oven

Episode: 2463 Serendipity and the Inventive Mind.  Today, not-so-dumb luck.

Recorded: 3/11/25Cornell Forage Systems Specialist, Joe Lawrence, returns to discuss small grain silage and silage inoculants. We discuss the agronomics of producing high-quality grain silage, and Joe walks us through the different types of silage inoculants, when to use them, and how to use them effectively. Hosts: Ryan Spelman and Justin Brackenrich, Penn State ExtensionGuest: Joe Lawrence, Cornell UniversityLinks:Using a Microwave Oven to Test Moisture Content of ForageSilage inoculants: What the research tells us about when and how to use themPhoto credit: Ryan Spelman, Penn State ExtensionSign up for our newsletter, Field Crop News, and follow us on Facebook!

Episode: 2768 Percy Spencer and the microwave oven.  Today, our guest, NASA engineer Fitz Walker considers the Microwave Oven.

A mission to study the potential for life on Jupiter's moon Europa is soon expected to launch. Plus, a potential breakthrough in the field of neuroscience that could help combat Alzheimer's disease symptoms. And on 'This Day in History'; the microwave oven is patented. NASA is launching a major mission to look for habitable spots on Jupiter's moon Europa (theconversation.com) SpaceX, NASA stand down from Oct. 10 Europa Clipper launch due to Hurricane Milton (msn.com) Neuroscientists spark shelter-seeking response by reactivating memory circuit Ride the (electromagnetic) Wave with Percy Spencer! (MIT) Percy Spencer & The Microwave Oven (MIT) National Inventors Hall of Fame Contact the show - coolstuffcommute@gmail.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Consuming raw vegetables and fruits are two of the healthiest categories of food we can put in our bodies. Washing fruit and veggies before eating them is common practice in most American households. But new research suggests that this might not be enough to eliminate potentially harmful and/or cancer-causing pesticides from your produce. Scientists at Anhui University used a sensitive test to pick up cancer chemicals, proving washing of veggies and fruits is insufficient.Plus:Health Alternative of the Week Health Outrage of the Week Product Recall of the Week Health Mystery of the Week 

Warning: Microwave Ovens contain lethal voltages and components within the microwave oven can store lethal voltages for many hours after it is unplugged. Please only attempt this if you are qualified to do so. Show Notes: As I explained in the episode the bulb within our microwave oven failed after 10 years of use. It is surprising how difficult it is to determine how well the food is cooked without illumination. I therefore decided to have a go at replacing the internal light bulb. Picture 1 shows the complete microwave Complete microwave Click the thumbnail to see the full-sized image Picture 2 shows the location and fitment of the faulty bulb in our microwave oven Location and fitment of faulty bulb Click the thumbnail to see the full-sized image Picture 3 shows the faulty bulb removed Faulty bulb removed Click the thumbnail to see the full-sized image Markings found on the faulty bulb revealed it was rated at 230v 20w bulb (I incorrectly stated in my podcast show that it was 30w). Typing 230v 20w into google provided an amazon link for a replacement universal microwave bulb from Poweka. Two were provided in the packet though this wasn't clear from the description. Replacement bulb from amazon

There have been two major revolutions in how we look at the sky - the shift beyond the optical to other wavelengths, particularly the radio, and the increasing attention paid to how objects change over time.We start with the discovery of pulsars by Jocelyn Bell Burnell, explore how a microwave oven bamboozled astronomers, and discuss the latest research on Fast Radio Bursts, mysterious events detected in galaxies billions of light-years away.This lecture was recorded by Chris Lintott on 21st February 2024 at Barnard's Inn Hall, LondonThe transcript and downloadable versions of the lecture are available from the Gresham College website:https://www.gresham.ac.uk/watch-now/radio-skyGresham College has offered free public lectures for over 400 years, thanks to the generosity of our supporters. There are currently over 2,500 lectures free to access. We believe that everyone should have the opportunity to learn from some of the greatest minds. To support Gresham's mission, please consider making a donation: https://gresham.ac.uk/support/Website:  https://gresham.ac.ukTwitter:  https://twitter.com/greshamcollegeFacebook: https://facebook.com/greshamcollegeInstagram: https://instagram.com/greshamcollegeSupport the show

Not all inventions are the product of careful experimentation. Sometimes, someone pulls a whoopsie and learns something new. This episode is all about those types of discoveries.See omnystudio.com/listener for privacy information.

As a 102-year-old brand, White Castle has become a niche part of culture, from the “Harold & Kumar Go to White Castle” movie to people getting married at the restaurant. Jamie Richardson, VP of marketing and public relations, discusses maintaining the White Castle brand as a pop culture icon. Episode TranscriptPlease note, this transcript  may contain minor inconsistencies compared to the episode audio. DAMIAN (00:01):I'm Damian Fowler.ILYSE (00:02):And I'm Ilyse Liffreing. AndDAMIAN (00:04):Welcome to this edition of the current podcast.ILYSE (00:10):This week we sit down with Jamie Richardson, VP of Marketing and Public Relations at White Castle, the 100 and 2-year-old brand that's been part of pop culture and a mainstay in American fast food since it was opened by founder Billy Ingram as a family business in 1921. It now operates around 342 US locations.DAMIAN (00:32):From the 2004 film, Harold and Kumar go to White Castle to making headlines for hosting weddings. White Castle manages to maintain its status as a pop culture icon while innovating in new areas like grocery and delivery.JAMIE RICHARDSON (00:53):Well, you know, when you work at White Castle, you get calls from all over the world, and one fine day somebody called their 800 line, and I had the opportunity to speak to this person and they said they were from Hollywood, and that there's this film about two likable underdogs who spent an evening of misadventure looking for White Castle. So we said, sure, send us the script. And then I remember taking the script home and taking a look at it, and they forgot to mention it was rated R for raunchy. So that was a little surprising. Um, but, uh, we had some good debate internally. And then I had the opportunity to talk to our CEO and third generation leader, uh, bill Ingram. I had the perfect pitch down. I was really ready to, to sell this big idea. I remember walking into Bill's office and panicking, and the first thing I blurted out was, it has sex, drugs, and rock and roll. Other than that, it's really good for us. And he kind of paused and looked up and said, what in the world are you talking about? And when I told him a little bit more, he, he looked and said, well, as long as it doesn't make fun of our team members, I'm fine with it. So that's how the greatest film that never won an Academy award. Harold and Kumar go to White Castle, got green-lighted thanks to Bill Ingram. That'sILYSE (01:59):Great. It must have helped business. What would you say are other unique aspects of White Castle, whether it's like the menu, branding or history and how that contributes also to its ongoing presence in pop culture?JAMIE RICHARDSON (02:12):You know, I think for us it's about being relevant and being resonant and having a reverence from where we've been, but also at the same time connecting with consumers today where they are. So, um, certainly at the base of it all, it's about hot, tasty, affordable food. Just like our founder Billy Ingram imagined at the very beginning, he really believed every family should be able to have an affordable evening out. Um, and but beyond that, I think we've been able to be a part of people's, uh, memorable moments and, and that connects us emotionally beyond the physical properties of product and the utilitarian value of food. So keeps it fun and real.ILYSE (02:44):And do you guys have like a lot of traditions when it comes to that? It seems, um, it, it seems to play a big role at White Castle, actually. Your burgers have pretty much stayed consistent and then certain traditions have continued on, such as like people get married at White Castle, which is super fun. And then you have a Valentine's Day celebration now, I believe in its 32nd year. Why is it important to continue traditions that consumers know and love? YouJAMIE RICHARDSON (03:13):Know, I think for White Castle, uh, as a family owned business that's been around for 102 years, our neighbors and friends are the people we serve every day in each of the communities we're in. So for us, uh, you know, around Valentine's Day, white Castle becomes love castle and people make reservations three months in advance to get that special seeding. And I think it's us not taking ourselves too seriously and having some fun with it and recognizing we, we exist to feed the souls of Craver generations everywhere.DAMIAN (03:39):Now, Jamie, you mentioned, uh, the word relevant, which obviously is key to any brand, you know, staying relevant and especially in the sector that you are in a competitive restaurant and fast food category. I'm wondering how White Castle has adapted to changing consumer taste and trends, um, whilst it's preserving this 102 year old iconic status.JAMIE RICHARDSON (03:58):I, I think for us it's about not being locked into something that we've done just because that's the way we've done it before. It's about meeting people where they are. And the best way to do that is ask good questions, listen intently, and then have that be the foundation for your actions. So, um, we're big believers in consumer research. We're big believers in getting out and talking to the team members and talking with our customers, whether that's on the retail side of our business where we sell, uh, sliders in the grocery store or in our restaurants at the Drive-through or in the dining room. So for us, it's really about listening. And that might sound a little cliche, but we actively lean into it and treat it as a discipline and part of who we are. Um, our vision is feed the souls of Craver generations everywhere. You can't do that if you don't know what people are hungry for. So that's a, a constant focus for us and, and we learn and grow because needs and desires change as time goes on.DAMIAN (04:50):You mentioned, uh, adding a grocery business, uh, as well as delivery options. Could you talk a little bit about how the consumer data or leaning into that consumer data played a role in that decision and adding that delivery option for White Castle?JAMIE RICHARDSON (05:04):Absolutely. I think we saw that especially as hot and tasty, affordable food became more available through delivery partnerships. It's something we leaned into early. So hey, we're small in the grand scheme of things on the restaurant side, you know, we're a regional player, we have 342 restaurants, so we're not monolithic, we're not global, but in each of our neighborhoods, we want to be a big part of everyone's, uh, opportunity for great food. So when delivery came along, we quickly, uh, were able to forge great partnerships with all the different delivery partners, and we found our customers loved it. It was just one more way to be able to experience the crave, and they told us again and again, um, that that was something they wanted available to 'em. So it's great to be there 24 7, like most of our restaurants are, uh, having another option in terms of how to enjoy the food just seemed to make sense to us and we're really happy we jumped in when we did and we're continuing to grow and build that side of the business.DAMIAN (05:55):And, and you mentioned market research. What are the types of consumer demographics that you research, uh, on that crave continuum?JAMIE RICHARDSON (06:03):You know, that's interesting. Uh, the Crave continuum is something we created, uh, or discovered is probably a better way to say it. So we created language around it, but it, and in many ways it is taking the traditional demographics and psychographics so many of us lean into as marketers and putting it into the super collider and, and smashing it to bits and starting over. So we've been able to build it really around behaviors. So it isn't purely just the demographics. Um, for us it's about understanding two key things in terms of people's relationship to White Castle, their fandom and how frequently they visit us, so, uh, or purchase in the grocery store. So from that lens, we're able to understand where people are at in the continuum from crave cautious at one end for those souls we haven't connected to yet, but we will someday to crave committed at the other end of the spectrum with crave curious and crave casual in between. So it's been a really rich way for us to explore messaging. It's been a really rich way for us to explore media with all of our different agency partners in terms of how to get the, the right messages to the right people at the right time.ILYSE (07:06):Speaking about what you call Cravers and the fandom around that, um, you've created really this whole culture around it. What is White Castle doing to continue to support and market this culture and why is it important for a brand to have such a culture anyway?JAMIE RICHARDSON (07:23):Well, I think purpose is what it all comes down to. So, uh, if you know why it exists, it makes it a lot more fun to invest your time and energy and talent, uh, towards creating something that's meant to last that's meaningful. And when, um, we discovered the strong emotional connection so many have with White Castle, we realized that that was gold. That you can, you can spend a lot of money, can come up with a lot of great ideas and things that look good on the chalkboard, but when you have something like that, that's such a great attribute to be able to connect with people in that way. So I think around that idea of craving, we understood there's language that unlocked how so many people felt. And um, as I mentioned earlier, that listening part really played a role in that. So we literally hired a trained psychologist to interview some of our biggest fans and over and over and over again, one word, um, you know, was, was echoed and it was, I get a certain craving for him, I crave 'em late at night, I crave 'em at breakfast. And, um, including one gentleman who told a story about taking white castles on an airplane, and then he named one of our competitors, I won't say their name, and he said, you never see anyone carrying that brand onto an airplane now, do you? right. People love White Castle. Is that right? That told us we were in the right direction.DAMIAN (08:38):You know, we talk about meeting people where they are and when it comes to this younger generation, often they're, you know, across social media. How are you kind of, uh, thinking about your campaigns across all these different platforms that young people, you know, are looking at exploring, even gaming? Are any of those channels places where White Castle campaigns are kind of prominent?JAMIE RICHARDSON (08:56):I think primarily it's, uh, the notion that we wanna be as distinctive and as individualistic as this next generation of consumers is going to be and already is. And so for us it's just knowing the, the place you're at. So don't try and make one size fits all, so don't try and take something that you posted on Facebook and turn it into a TikTok. Um, you know, do it in a way that meets, uh, the viewer's expectations that provides engagement and candidly entertainment, if you will. Uh, you know, having fun with it. We are just, um, in the midst of a really cool recipe contest where Adam Richmond, the food beast, is serving as one of the judges and, uh, encouraging people to have fun with the food. And it's not a selling message, it's an engagement message. And I think that part of it is really essential in terms of how you make those connections and make, make 'em authentic.DAMIAN (09:45):I like that distinction. It's not a selling message, it's an engagement message that, that's interesting. IILYSE (09:49):Also know that White Castle locations and how those are run play a big factor in creating a good business. White Castle founder Billy Ingram said, I believe happy employees make happy customers. Can you talk a little bit about that?JAMIE RICHARDSON (10:04):So we are so fortunate as a family owned business to have so many of our 10,000 team members who are really, uh, in it for the long haul. In fact, more than one in four have been with White Castle 10 years or more. And among our general managers for the restaurants, the average tenure is 21 years. Uh, so I think a few people retired last year, so we had a turnover rate of 3%. But it's really, really cool to see that engagement and that focus to the point where for the third year in a row, we've been certified as a great place to work. We're the only fast food and food manufacturing business that's on that list. So it's really an honor and tough demanding circumstances to know we're there with our team members in lockstep to help satisfy the crave any way we can every single day of the year.DAMIAN (10:46):I wanna ask you a little bit about the kind of nostalgic feel that White Castle has kind of created and especially for different generations and how you think about the different generations when it comes to your marketing. Yeah,JAMIE RICHARDSON (10:58):I think for us it's really about constancy of purpose. So we, we don't run away from the word nostalgia, but rather than it being evocative of times past, we want it to be in present tense. We want it to be something where that emotional reward is just as present today, even if it takes slightly different form than it did earlier. A big part of that is the great value we provide in so many ways. In 1927, we were the first restaurant chain to say, Hey, what if you came in and picked up your food and took it home? So we were the first restaurant that we've ever found that was offering carryout, and we started doing that by selling 'em by the sack. So you could get each individual hamburger in its own little carton and a sack of 10 Togo. And later on that led to the Crave Case and then the Crave Crate, and then, uh, for a brief time the Crave Palette. But you know, it took us a little longer to make 7,000 Burgers than we thought. So that's no longer on the menu, but if you, if you call us, we'll take good care of you.DAMIAN (11:52):But you've also now launched a campaign called Micro Castle that promotes the idea that anyone with a microwave can have their White Castle at home thanks to the burgers in grocery stores. Could you talk a little bit how that came to be the strategy behind promoting buying sliders at grocery stores over the physical retail locations?JAMIE RICHARDSON (12:10):Absolutely. So it's so much fun because it's another great story about listening. So our third generation leader, uh, and CEO, bill Ingram visited every restaurant every year. And in one of his visits in a New York Castle, he saw a person like literally leaving with four acts of 10. So he just wandered over and said hello and said, oh, are you off to a party? Are you, he goes, oh, no, no, no, no, I put these in my freezer. And then Bill leaned in, so what do you do with them in your freezer? He said, oh, I've got a new appliance that I use to reheat 'em. It's called the Microwave Oven . And, uh, and so Bill thought, Hmm, you know, people are microwaving our sliders. Maybe we could sell 'em through the grocery store. And it's a fun story because I won't mention their names, but he approached three well-known global manufacturers and said, Hey, would you like to, we'll license this to you? And they all kinda laughed at him and said, no one will ever buy fast food from a grocery store. So thankfully he wasn't discouraged, but, but, uh, we did it ourselves. And so today we have three dedicated frozen food plants and that, uh, side of our business, our CPG business is 30% of our revenue, a bigger percent of our profit, and it's growing by leaps and bounds. We just, uh, doubled the size of our plant and vandalia to keep up and it's really fun that people can enjoy that flavor and taste. That'sILYSE (13:20):Awesome. With all that growth though, there's always some challenges going on, especially in the fast food business. What would you say are some of the, the main challenges that you run into?JAMIE RICHARDSON (13:31):I think there's some challenges that are universal. Um, you know, these days more than ever, everyone's trying to work through this moment in time. It's been a crazy four years as we all know, and I think there's still some kind of trying to understanding what's a new normal look like. Um, we've gone beyond supply shortages that seems to have sorted itself out. Labor shortage today isn't as bad as it was a year ago. Um, so many of us on the restaurant hospitality side of things face the same challenges on the CPG side of things. Uh, food costs and inflation are real and trying to maintain that value for consumers who are shopping is real for us. We have distinctive challenges because it's a, a strengthen and an opportunity and the strength is we're small and family owned. The opportunity is we compete against some of the world's biggest brands and being able to stay relevant means we can't spend as much money. We have to think more creatively and try new things and, and connect that wayILYSE (14:31):On that. Are there any emerging, like channels you're experimenting in or campaigns that you're trying out for the first time?JAMIE RICHARDSON (14:38):I think for us, um, finding new ways to connect with people and manage expectations is something that's so important because we think expectations are gonna continue to look for even faster service, even greater quality and even more accessibility. So our delivery partnerships are great. Our mobile app has continued to grow and we're involved in a major effort right now to revamp and, and relaunch our, our mobile app because we know, um, staying current there is essential to success. So, um, and then when it comes to campaign, we're constantly evolving and modifying and, uh, making the message even more informed and better connected. So with the Crave Continuum as the platform, um, that's something we're leaning into to talk to those different audiences in in ways that matter. We did a really fun local campaign that was what we call brand unified for our restaurants and our, our CPG business where, uh, roller skating, uh, is the place to be, you know, roller skating's back just like vinyl has been. And, uh, so we, we partnered with some, some skating centers and um, you know, fed a lot of people, a ton of sliders, but also had some fun social content that came out of that as well. So I think for us it's always trying new things and, and being open to the learning we get as we go.DAMIAN (15:52):You mentioned roller skating, which is interesting, which brings to mind, you know, other sports. I'm wondering what White Castle's relationship is to sports, uh, and live sports. Well,JAMIE RICHARDSON (16:02):We are a group of people who have a Super Bowl ambitions, but, uh, you know, much smaller budget. So we are so fortunate to have two great sports partnerships. Uh, one is with USA luge and so, uh, white Castle's the official sponsor of their search for, for luge athletes. Um, the athletes in luge are called sliders, so there's a nice fit there and we've been partners for six years now. Yeah, it's really fun. And uh, you know, we cheer on team USA every four years as they go off to the Olympics, but that's something we get to do fun along the way that encourages youth participation and helps them find the future Olympians as they go around the country. Um, and then just recently we announced a really fun partnership with Major League Pickleball and our local Columbus, Ohio team, which used to be called the Columbus Pickleball Club, has changed its name. They are now the Columbus Sliders and we are cheering them onto victory as they go. So, um, but pickleball is on the rise, and so we find that's a fun, affordable way for us to connect. And I'll tell you that the kids in America are discovering pickleball and it's gonna be big. So we try to catch a rising star whenever we can. And both those opportunities have been huge and a lot of fun for us.DAMIAN (17:17):And that's it for the current podcast. We'll be back next week, so stay tuned.ILYSE (17:21):The current podcast is produced by Wonder Media Network. Our theme is by love and caliber. The current team includes Chris Brooklier and Kat Vesce.DAMIAN (17:31):And remember, weJAMIE RICHARDSON (17:32):Don't run away from the word nostalgia, but rather than it being evocative of times past, we want it to be in present tense. We want it to be something where that emotional reward is just as present today, even if it takes slightly different form than it did earlier. A big part of that is theDAMIAN (17:48):Great value we provide. And if you like what you hear, please subscribe and leave us a review. Also tune into our other podcast, the current report, our weekly roundup of what's making news in digital media. I'm Damian.ILYSE (18:01):I'm Ilyse.DAMIAN (18:01):And we'll see you next time.

(Today's Halacha was presented by Rav Shemuel Pinhasi of Jerusalem)The Talmud in Masechet Aboda Zara records a debate concerning the issue of "Reha Milta," meaning, the status of the fragrance emitted by non-kosher foods. The practical implication of this question is whether a person may walk in the street near a store where non-kosher food is prepared, and thus from which the smell of non-kosher food emanates. Halacha accepts the view that "Reha Lav Milta," meaning, we do not afford significance to the smell of non-kosher food. Hence, although one should not have specific intention to avoid the smell of non-kosher food, he may walk past a facility that emits the smell of non-kosher food without concern, since smelling the food does not constitute any violation.The exception to this rule is forbidden foods that are specifically used for fragrance. For example, the Rashba (Rabbi Shemuel Ben Aderet of Barcelona, 1235=1310) ruled that one may not smell roses of a tree that is Orla (that had been planted within the previous three years), or wine used for idolatry if it contains special spices for fragrance. Since these items are specifically intended for fragrance, one may not smell them. Generally, however, as mentioned, it is permissible to smell forbidden foods.A separate issue concerns the status of "Ze'a," the "sweat" or steam that a food produces when it is heated. Unlike fragrance, the steam of forbidden food is deemed equivalent to the food itself, and is thus forbidden. Likewise, steam produced by meat that comes in contact with a dairy food renders that dairy food forbidden for consumption (and vice versa). Since the steam produced by the meat is deemed equivalent to the meat itself, a dairy food that absorbs this steam is no different from dairy food that absorbed actual meat.For this reason, it is forbidden to use a microwave oven for both meat and dairy foods. The steam produced by meat as it is cooked is absorbed by the interior walls of the microwave, which are no different than the walls of a pot. Therefore, if one would then cook a dairy food in the microwave, that food would absorb the taste of the meat food and would thus be forbidden. Of course, the same would apply to cooking meat in a microwave that had been used for dairy foods.One may not use a microwave oven for dairy foods even after twenty-four hours have passed since it was used it for meat (or vice versa). Even though the cooking was done in violation of Halacha, after the fact the food is permissible since the cooking took place more than twenty-four hours after the microwave oven was used for meat. But if one cooked dairy foods in a microwave oven within twenty-fours after it was used for meat, the food must be discarded.One may cook meat in a dairy microwave oven (or vice versa) only if he ensures to cover the food, with either the special microwave covers sold in stores, or with saran wrap. The food must be completely sealed so that no steam from the microwave penetrates the food.If one heated sambusak in a meat microwave, or kibbeh in a dairy microwave, the food is nevertheless permissible. The cheese in the sambusak and the meat in the kibbeh are covered by dough, and are thus not directly exposed to the steam in the microwave. Therefore, although this certainly should not be done, if one mistakenly warmed sambusak in a meat microwave, or kibbeh in a dairy microwave, he may eat the food.Finally, Hacham Ovadia Yosef permits cooking parve foods in a meat or dairy microwave oven and then eating those foods with meat or dairy foods. This ruling is based on the Halachic principle known as "Noten Ta'am Bar Noten Ta'am," or "second-degree taste." The meat taste absorbed by the parve food in the microwave oven does not have the capacity to then render a dairy food forbidden when the parve food comes in contact with it, and there is thus no problem at all with warming a parve food in a meat or dairy microwave oven.Summary: One may smell foods that are forbidden for consumption, with the rare exception of food items that are specifically intended for fragrance. It is forbidden to prepare meat foods in a dairy microwave oven (or vice versa) unless the meat food is thoroughly covered. If one did cook meat food in a dairy microwave (or vice versa), the food is forbidden for consumption, unless the microwave had not been used for dairy foods in twenty-four or more hours. One may cook parve foods in a microwave oven. It is forbidden to prepare sambusak in a meat microwave oven or kibbeh in a dairy microwave oven, but if one did so the food is permissible for consumption.

Shop Talk this week reveals The Warren Buffet Noah Rule. It could also be the John Nash Rule of “plan for the worst, hope for the best.” Caught My Eye covers a new drug developed in Japan that may grow teeth. Also, Jane Birkin died, and we share the story of the origin of the Hermes Birkin Bag. Our Business Birthday salutes the “Father of the Microwave Oven,” Percy Spencer.We're all business. Except when we're not.Apple Podcasts: apple.co/1WwDBrCSpotify: spoti.fi/2pC19B1iHeart Radio: bit.ly/2n0Z7H1Tunein: bit.ly/1SE3NMbStitcher: bit.ly/1N97ZquGoogle Podcasts: bit.ly/1pQTcVWPandora: pdora.co/2pEfctjYouTube: bit.ly/1spAF5aAlso follow Tim and John on:Facebook: www.facebook.com/focusgroupradioTwitter: www.twitter.com/focusgroupradioInstagram: www.instagram.com/focusgroupradio

Episode: 2768 Percy Spencer and the microwave oven.  Today, our guest, NASA engineer Fitz Walker considers the Microwave Oven.

Why do we teach kids nursery rhymes? How do we know how anatomically modern humans populated the world? What is cataract surgery, how is cataract surgery performed, and is there an upper age limit? Is most human behaviour innate, or learned? Why does water boiled in a microwave sometimes explode when you add sugar or coffee? Join Dr Chris and TalkRadio 702's Relebogile Mabotja to find out... Like this podcast? Please help us by supporting the Naked Scientists

Why do we teach kids nursery rhymes? How do we know how anatomically modern humans populated the world? What is cataract surgery, how is cataract surgery performed, and is there an upper age limit? Is most human behaviour innate, or learned? Why does water boiled in a microwave sometimes explode when you add sugar or coffee? Join Dr Chris and TalkRadio 702's Relebogile Mabotja to find out... Like this podcast? Please help us by supporting the Naked Scientists

Click here to take a quick survey: bit.ly/2E3hR5Q Click here for a written transcript of this episode: https://bit.ly/3UOvl99

Welcome to December 6, 2022 on the National Day Calendar. Today we celebrate good old St. Nick and shortwave miracles.  Saint Nicholas was born around 280 AD in modern day Turkey. His parents died when Nicholas was very young, leaving him with a large inheritance. Out of tragedy was born his generous spirit. Nicholas grew up to be a bishop and was known for his generosity and kindness, especially toward children and the poor. Even after he passed away, his legend grew. Children who left their shoes out by the fire would awake to find money or candy inside and this inspired the tradition of leaving out stockings for Santa. On St. Nicholas Day, celebrate the man who inspired the spirit of giving and discover how fun it still is to give gifts “just because.” In 1945, Percy Spencer, a self taught engineer from Howland, Maine was working on an active radar set when he noticed something strange. A chocolate bar in his pocket had started to melt. The idea for dielectric cooking with a shortwave transmitter had already been demonstrated by Westinghouse at the 1933 Chicago World's Fair. Spencer picked a winner, however, when he tried his hand at cooking something irresistible with this method, popcorn. Raytheon filed a United States patent for Spencer's microwave cooking process and by 1947 the first commercially available microwave oven was built. On National Microwave Oven Day, we still love celebrating with something delicious like popcorn.  I'm Anna Devere and I'm Marlo Anderson. Thanks for joining us as we Celebrate Every Day. Learn more about your ad choices. Visit megaphone.fm/adchoices

இரத்தினவானி சமுதாய பண்பலை 90.8CR | National Microwave Oven Day - December 6, 2022 நுண்ணலை அடுப்பு தினம் டிசம்பர் 6, 2022. | நுண்ணலை அடுப்பு தினம் பற்றிய தகவல்கள் தொகுத்து வழங்குகிறார் ஜெ.மகேந்திரன் | நுண்ணலை அடுப்பு தினம் பற்றிய தகவல்கள் | நிகழ்ச்சி தொகுப்பு ஜெ.மகேந்திரன், நிலைய இயக்குனர் இரத்தினவானி சமுதாய பண்பலை 90.8CR. தொடர்புக்கு - 8838078388 | #NationalMicrowaveOvenDay #கோயம்புத்தூர் #COVAI #KOVAI #நன்றி #Thanks #RathinavaniFm #இரத்தினவானி #ஜெமகேந்திரன்

In this weeks episode Cade and Andy discuss carrying teammates in Call Of Duty, microwavable foods, more football predictions, and more. Check out the new Instagram page @abroandhisbro

In this episode of Eat My Globe, our host, Simon Majumdar, shares the stories of two of the most important discoveries in food history – that of microwaves and of pasteurization. Both changed the way we eat and the safety of the ingredients that we buy. And, both have really fascinating histories that go back further than you might think. Make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 Produced & Distributed by: Producergirl Productions

How was the microwave oven accidentally invented? What are microwaves? Why should you never put metal in a microwave oven? For free home activities sign-up at www.WhoSmarted.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Whether it is to heat food quickly or to bake pizza cakes, pastry, cookies, microwave is useful everywhere. The story of microwave's journey from an accident to the glory of our kitchen is very interesting. Listen to the podcast to know all the details.  https://chimesradio.com   http://onelink.to/8uzr4g   https://www.instagram.com/vrchimesradio/   https://www.facebook.com/chimesradio/  Support the show: https://www.patreon.com/chimesradio See omnystudio.com/listener for privacy information.

Do microwaves get a bad rap? Chris and Phil settle the score by discussing a brief history of microwaves, the versatility of them, and a quick masterclass of how they're actually supposed to be used.

WTF News The Morning Shag with Shags and Trevor 5:30am to 10:00am on 96.7 KCMQ Classic Rock in Mid-Missouri

Welcome to December 6, 2021 on the National Day Calendar. Today we celebrate shortwave miracles and the spirit of old St. Nick.  In 1945, Percy Spencer, a self taught engineer from Howland, Maine was working on an active radar set when he noticed something strange. A chocolate bar in his pocket had started to melt. The idea for dielectric cooking with a shortwave transmitter had already been demonstrated by Westinghouse at the 1933 Chicago World's Fair, but Spencer picked a winner when he tried his hand at cooking popcorn with this method. Raytheon filed a United States patent for Spencer's microwave cooking process and by 1947 the first commercially available microwave oven was built. The British used this technology to reanimate cryogenically frozen hamsters, but on National Microwave Oven Day, we recommend celebrating with something delicious like popcorn.  Saint Nicholas, the real life inspiration for Santa Claus, was born around 280 AD in what is known today as Turkey. His parents died when Nicholas was very young, leaving him with a large inheritance, but out of tragedy his generous spirit was born. Nicholas used the money to help those less fortunate than himself. As an adult, he became a bishop and was known for his generosity and kindness, especially toward children and the poor, and even after he passed away, his legend grew. Children who left their shoes out by the fire would awake to find money or candy inside and this inspired the tradition of leaving out stockings for Santa. On St. Nicholas Day, start the fun early by surprising your family with a gift in their shoes. Just make sure it's not something sharp or uncomfortable! I'm Anna Devere and I'm Marlo Anderson. Thanks for joining us as we Celebrate Every Day. Learn more about your ad choices. Visit megaphone.fm/adchoices

Subscribe to the podcast!https://podfollow.com/everythingeverywhere/   According to legend, in 1945 an engineer by the name of Perry Spencer was working in front of an active radar installation. As he was working, he noted that a candy bar that he had in his shirt pocket started to melt.  His investigation into the phenomenon resulted in a new technology that has radically change how we cook and live.  Learn more about microwaves, how they were invented, and how they work, on this episode of Everything Everywhere Daily. Expedia's Out Travel The System Podcast   -------------------------------- Associate Producer Thor Thomsen   Become a supporter on Patreon: https://www.patreon.com/everythingeverywhere   Discord Server: https://discord.gg/UkRUJFh   Instagram: https://www.instagram.com/everythingeverywhere/ Twitter: https://twitter.com/everywheretrip Reddit: https://www.reddit.com/r/EEDailyPodcast/ Website: https://everything-everywhere.com/everything-everywhere-daily-podcast/

1. Is a microwave oven useful? Why?2. What can you do with a microwave oven?3. What can't you do well in with a microwave oven?Vocabulary:noticed, melted, popped, exploded, weighed, became.

How was the microwave oven accidentally invented? How do microwaves work to cook everything from frozen pizza to popcorn? Why should you never put metal in a microwave? Your smart elementary school kid will learn about all this and more, and there's more free activities at www.WhoSmarted.com! See omnystudio.com/listener for privacy information.

Shaun Preece of Double Tap Canada describes the new smart microwave oven by Sharp. From the December 17, 2020 episode.

It's about to get toasty in the studio. Katelynn Spring is back to discuss her love of the important kitchen appliance.

Jose is wearing the Shock Collar this morning! Today's question: Back in the 1940s, the United States looked like a very different place than it does today.  World War II was going on… Color TVs were making their way into family living Rooms… And the invention of the Microwave Oven, made cooking easier than ever. (Jose thanks you) But one of the BIGGEST CHANGES in the country… was the foods Americans ate at home. In fact, there’s one item IN PARTICULAR, that was not very popular before the 1940s. But when that decade came around… it sold over 50 MILLION UNITS. And it’s popularity has continued until today. Last year alone it generated over $500 million in sales.

In this Pocket-Sized episode #1030, Marc Abrahams shows an unfamiliar research study to Dany Adams. Dramatic readings and reactions ensue. The research mentioned in this episode is featured in the Dogs (and Cats) issue (Vol. 21, #4) of the Annals of Improbable Research Magazine. Remember, our Patreon donors, on most levels, get access to each podcast episode before it is made public. Seth Gliksman, Production Assistant --- Support this podcast: https://anchor.fm/improbableresearch/support

Unique experience with my microwave today and forced to cook "old school" for my meals realising how spoilt by technology we are!

Another snapshot of what's going on as we head into what appears to be the worst week of the Pandemic. And... Our Microwave Oven goes belly-up and replacing it is non-trivial in these days of Social Distancing. If you like the show, please give it a 5 star rating on whatever app or site you use to listen to it. And tell your friends and family about it! Thanks! If you REALLY like it please kick a couple of bucks my way on my Patreon page, https://www.patreon.com/SeniorGeek Daddy needs to upgrade his podcasting rig. If for whatever reason you can't do that I completely understand. You can still help by telling all your friends and family about what a great podcast it is. I want to add interviews to the podcast. If you'd like me to interview you please DM me on any of the social media platforms at the links below. You can follow me on social media: https://twitter.com/seniorgeek49 https://www.instagram.com/seniorgeek49/ https://www.facebook.com/garyf37 If this podcast doesn't show up in your favorite app you can add it! Find the "Add podcast as URL" or equivalent then copy and paste this RSS link: https://anchor.fm/s/afe7720/podcast/rss If you have an iOS device and use the link above to add the podcast to Apple's Podcasts app it will really help. Here's a couple of links to the journal Dad used to record his life: https://www.amazon.com/Book-Myself-Yourself-Autobiography-Questions/dp/1401303099 https://www.amazon.com/Book-Myself-Do-Yourself-Autobiography/dp/0316534498 (Newer edition) --- Send in a voice message: https://anchor.fm/gary-fisher/message

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A microwave is probably one of the most convenient kitchen gadgets that have made our lives really easy. Scientifically speaking, a microwave is a wave of extremely high frequency. It commonly used to heat or cook food in a microwave oven, among some of its other functions. Manufacturers of microwave ovens strongly recommend its usage due to the ease it brings along. Also, give our busy lives, we are easily attracted to products that offer speed along with efficiency and that’s why a microwave is quite in demand. The increasing awareness towards our health has sparked several debates about the safety of using a microwave oven to heat or cook food. We set out to clarify the veracity of the claim -“is it really dangerous to heat food in a microwave oven? Listen to full podcast know more.

Join your Invention hosts Robert and Joe for another round of listenener mail on recent episodes devoted to the Microwave Oven and all sorts of toys. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

On today's episode, Zoe and Sloan talk about Microwave Oven Day! --- Send in a voice message: https://anchor.fm/fifthgradefever/message

Today is the anniversary of the day the first consumer microwave oven went on sale, back in 1955. But the microwave has roots that go back well before that, and it's at least in part a byproduct of radar technology from World War II. Plus: Los Alamos, New Mexico is trying to break a world record for simultaneous pumpkin carving. Oct 25, 1955: Time to Nuke Dinner (Wired) A Brief History of the Microwave Oven (IEEE.org) "Carving out" a moment in history (Los Alamos Arts Council) --- Send in a voice message: https://anchor.fm/coolweirdawesome/message

Want to cook? Cause we sure are. Tune in as we turn up the heat on conversations about and Apple and Disney merger. Movie Pass wont stay dead. Borderlands porn and so much more! 

In this 170th episode of “Elton Jim” Turano’s “CAPTAIN POD-TASTIC,” Jim Turano shares the trials and tribulations of living without a microwave oven for a week.  Hear about the catastrophe that occurred when Jim had to use a skillet and the stove to warm up a piece of leftover pizza.  And only “Elton Jim” could […]

Peter Korn, Director of Accessibility at Amazon’s Lab 126, Gives Us a Demo on the Alexa equipped Microwave Oven. Peter also goes over the brand new Echo Show 5 which comes with a 5 inch diaganol screen and Voice View built screen reading capabilities as well as Alexa all in one. Full Transcript Below Peter gives us an overview of the Amazon Fire TV Addition Toshiba Smart TV’s now available in 20 different models starting at 24 inches with a HD Screen for $150 and up to a 55 inch, 4K Ultra HD Screen and Dolby for only $450. Yes, the Toshiba comes with Amazon Fire TV technology, Voice View and Magnification Built-In to the Amazon Fire TV Addition TV right out of the box. Peter also goes over the Fire Tablets and the Braille support features as well as the newest feature called Hands Free Alexa.  Join Peter Korn and Simon Bonenfant as they make some popcorn using Alexa commands and talk Amazon devices. You can find out more about all the Amazon devices on the web at www.Amazon.com ***** Contact Your State Services If you reside in Minnesota, and you would like to know more about Transition Services from State Services contact Transition Coordinator Sheila Koenig by email or contact her via phone at 651-539-2361. To find your State Services in your State you can go to www.AFB.org and search the directory for your agency. Contact: Thank you for listening! You can follow us on Twitter @BlindAbilities On the web at www.BlindAbilities.com Send us an email Get the Free Blind Abilities App on the App Storeand Google Play Store. Check out the Blind Abilities Communityon Facebook, the Blind Abilities Page, the Career Resources for the Blind and Visually Impairedand the Assistive Technology Community for the Blind and Visually Impaired.   Full Transcript   While Popping Popcorn with Alexa, Peter Korn and Simon Bonenfant Talk Echo Show 5, Amazon Fire TV Addition Toshiba TVs and the Affordable Fire Tablets with Braille Support. #NFB19   Jeff Thompson: Welcome to Blind Abilities. Here's our teen correspondent, Simon Bonenfant.   Simon Bonenfant: Hello, everyone on Blind Abilities. This is Simon Bonenfant reporting from Las Vegas, Nevada at the 2019 National Federation of the Blind National Convention. I'm in the Exhibit Hall today, and I'm at the Amazon area here. I got a chance to talk to Peter Korn. How's it going, Peter?   Peter Korn: It's going very well. It's wonderful to be here at the NFB Convention in Las Vegas.   Simon Bonenfant: That's great. Can you explain to the listeners your title and a little bit about what you do at Amazon?   Peter Korn: Sure. This is my sixth year with Amazon. I'm the director of accessibility for all of our devices, and this is my 28th year in the field of accessibility, having cut my teeth on the outSPOKEN screen reader for Macintosh and Windows back in the mid-nineties.   Simon Bonenfant: Wow. So you have a lot of good accessibility knowledge. That's great. But what kind of features does Amazon offer for accessibility?   Peter Korn: Well, every device that we make has a host of accessibility features built in. We're standing right now in front of a Toshiba television, but this isn't just any Toshiba television, this is the Amazon Fire TV addition television. So it's got all of our Fire TV technology built into it. That means it has the VoiceView screen reader built in. It has our Magnifier built in. It has Alexa built in.   Peter Korn: Being a streaming television, it also means that I can stream Prime Video, and we have nearly 600 Prime Video titles with audio description. That includes every Amazon original title that we make, plus many things from Warner Brothers and so on.   Peter Korn: You can also watch Netflix or Hulu or Showtime or HBO on this television. And it's a television, so you can plug in an antenna and you can get over the air broadcast TV. If you're in one of the 60 major metropolitan areas, you can even get one of the few hours of audio described broadcast TV and enjoy that with description on this television.   Peter Korn: This is the 50-inch model. We have 20 different models, starting at 24 inches and an HD screen for 150 bucks, all the way up to a 55 inch, 4K Ultra HD, Dolby Vision model for $450.   Simon Bonenfant: Very cool. You have some Alexa enabled devices as well?   Peter Korn: If we come around this way, the newest of our Echo devices, this is the new Echo Show 5. The Show 5 is one of our Echo devices with a screen. It's a five-inch diagonal screen. It's got Amazon Alexa in it. Everything you can do with any other Alexa device, you can do with this one. Plus, if you want... You're sighted. You like the idea of having a little clock by your nightstand. This is the perfect size to display a nice big clock.   Peter Korn: It has a screen, which means it has VoiceView and it has our Magnifier, because we don't make screens and expect that people can use them if they don't have a screen reader on them.   Peter Korn: So I accidentally unplugged it as I pulled it forward. It's plugged back in and it's finishing booting up. It finished booting up and that's the VoiceView turning on sound that we've just heard.   Simon Bonenfant: Very nice.   Peter Korn: It's still finishing its boot up here. Once it's finished booting up, I'm going to ask it to do some stuff.   Peter Korn: I also have right next to it-   Alexa: VoiceView ready. 2:08 PM.   Peter Korn: ... Yes, dear. I have the Amazon Basics Alexa enabled microwave.   Simon Bonenfant: Yeah, I saw that yesterday. That was pretty cool. Yeah, talk about a little about that for us.   Peter Korn: Yeah. So this is $59.99 microwave will pair with Alexa, and I can use my voice to cook. So I'm going to take this little bag of Skinny Girl popcorn, pop it into the microwave, and then say, "Alexa, microwave one ounce of popcorn,"   Alexa: Starting popcorn. One Minute, eight seconds.   Simon Bonenfant: Wow.   Peter Korn: And there she goes.   Simon Bonenfant: And I can-   Peter Korn: And in little under a minute, we're going to have some hot buttered popcorn.   Simon Bonenfant: ... I can kind of hear it and I can kind of smell it too. It's kind of cooking.   Peter Korn: It is.   Simon Bonenfant: Wow. That is really neat. Yeah.   Peter Korn: Some of the newer, well for many years now, microwaves have had the ability to do fairly complex things like defrost a pound and a half of chicken.   Peter Korn: I do this many minutes at this low power setting, and then bring up the power for a few more minutes, and bring up the power again for the last few minutes, right? That little programming there. But typing all of that in on the touch panel is really difficult, but you can just use your voice-   Simon Bonenfant: And Alexa figures out the settings and the modes it needs.   Peter Korn: ... Exactly. So you can reheat your dinner, you can pop popcorn, you can say, "This much ground beef to defrost."   Simon Bonenfant: And it does it. Wow.   Peter Korn: And it just does it. And-   Simon Bonenfant: Really cool.   Peter Korn: ... Well-   Simon Bonenfant: And there it is.   Peter Korn: ... There's my popcorn.   Simon Bonenfant: Look at that. Wow. That's really cool.   Peter Korn: Just open it up here. It's nice and smoking hot.   Simon Bonenfant: It is. Wow. I can feel that. I smell it too. Wow, that's cool.   Peter Korn: If you want some hot popcorn, reach on in.   Simon Bonenfant: I'll try a little bit. Wow.   Peter Korn: And there you go.   Simon Bonenfant: I also noticed yesterday, I was over here and you had some tablets. Talk about them a little bit.   Peter Korn: These are the Fire tablets. We've got the seven-inch model for $49.99. Has VoiceView, has our Magnifier, has large print. You can watch movies, you can read Kindle books, you can play audio books.   Peter Korn: New this year, we have what's called hands-free Alexa, where there's a special chip in this tablet that allows it to be mostly asleep, but just quietly listening with a little bit of power for the wake word. And when you say it, she then responds.   Simon Bonenfant: That's cool.   Peter Korn: And that's again $49. It also has very powerful Braille support-   Simon Bonenfant: Wow.   Peter Korn: ... built in. We've been doing a lot to make a very efficient Braille interface. These Braille displays are fairly expensive. And you pay maybe a few hundred, maybe $700 for a 20-cell display. But for the most part, they're into the thousands of dollars.   Simon Bonenfant: Yeah, that's true.   Peter Korn: So those cells are really precious. So you don't want to waste a ton of space saying, "Checkbox checked," and then the name of the checkbox. That's already off the end of your 20-   Simon Bonenfant: Right. Yeah, yeah.   Peter Korn: ... Right? So we use special non-character Braille glyphs to tell you that it's a checked checkbox. We have-   Simon Bonenfant: So it's not going to take up cells.   Peter Korn: ... It's going to take up three cells.   Simon Bonenfant: Okay.   Peter Korn: To say this-   Simon Bonenfant: So it's a lot less. Wow. Okay.   Peter Korn: ... Exactly.   Simon Bonenfant: That's great. So you're getting more Braille for your space. You're optimizing the space and the Braille.   Peter Korn: Now at the same time, you've probably seen a lot of these tablets. You have a row of icons right on the home screen. And you focus one icon at a time and you put one icon's worth of text on the Braille display.   Peter Korn: Well, if it's Kindle, that's six letters. You still have another 14 characters on that display that you're not using. So we will create a line of multiple things on the same row. Though the same idea, we use as many of those precious cells as we can to make a more efficient interface, where the bottom of the screen, you've got back, home, and app switcher. B-A-C-K, space, H-O-M-E, space, A-P-P, and then the rest of it is off the end.   Peter Korn: I've got touch cursors over each cell. So when I navigate down to back, home, app switcher, I can just touch the button over, back or home-   Simon Bonenfant: And it'll do it.   Peter Korn: ... and it'll do it. I don't have to navigate through all three. I'm more efficient. I'm more productive.   Simon Bonenfant: Yeah, that is. Wow.   Peter Korn: So that's some of the innovation that's in VoiceView Braille available on all three tablets starting at 49 bucks.   Simon Bonenfant: Wow. That's available right now.   Peter Korn: Available right now. You can go to the Amazon store in the sky from your browser or from your iPhone, from your whatever, and order it. Well, fantastic. Thank you so much for coming by. Is there anything else I can help you with?   Simon Bonenfant: No, that's all for me. That's all for you. We're good. So thank you, Peter, for talking with me today. Thank you for talking to the listeners of the Blind Abilities podcast.   Simon Bonenfant: I'm very grateful for the work that you're doing at Amazon. You're doing a lot of good work for the community, the blindness community. And a lot of good things are coming because of your vast knowledge of accessibility and your drive to make things work well. I appreciate the work you do.   Peter Korn: It's just an utter pleasure to be in this field and to be at a company like Amazon that can have such a huge impact on the lives of our customers with disabilities.   Jeff Thompson: Thank you, Peter Korn. And thank you, Simon Bonenfant. Be sure to check out all of our 2019 Convention coverage right here on Blind Abilities.   Jeff Thompson: Enable the Blind Abilities Skill on your Amazon device just by saying, "Enable Blind Abilities."   Jeff Thompson: You can download the Blind Abilities podcast on to your Victor Stream, on to any of your podcatcher of choice. Downcast, Overcast, the Apple Podcast app in your iDevice. TuneIn radio, IHeartRadio. If you've got Siri, you've got Google, you've got Amazon, then you've got Blind Abilities.   Jeff Thompson: Most importantly, I want to thank you, the listener. I want to thank you for listening. Hope you enjoyed, and until next time, bye-bye.   [Music]  [Transition noise]  -When we share -What we see -Through each other's eyes...   [Multiple voices overlapping, in unison, to form a single sentence]   ...We can then begin to bridge the gap between the limited expectations, and the realities of Blind Abilities.   Jeff Thompson: For more podcasts with the blindness perspective: Check us out on the web at www.BlindAbilities.com On Twitter @BlindAbilities Download our app from the App store:  'Blind Abilities'; that's two words. Or send us an e-mail at: info@blindabilities.com Thanks for listening.

In this episode, I discuss some of my thoughts regarding the movement towards creating interactive and artificially intelligent music systems. Website: http://www.anthonycaulkins.com Patreon: https://www.patreon.com/anthonycaulkinsmusic Facebook: https://www.facebook.com/anthonycaulkinsmusic Twitter: https://twitter.com/Anthony_C_Music Instagram: https://www.instagram.com/anthony.caulkins/ Bandcamp: https://anthonycaulkins.bandcamp.com/ Soundcloud: https://soundcloud.com/adjcmusic Videos Cited Cope, David. “David Cope Emmy Vivaldi.” YouTube, 12 August 2012, https://www.youtube.com/watch?v=2kuY3BrmTfQ Dobrian, Christopher John. “Upon Reflection (solo).” YouTube, 26 August 2013, https://www.youtube.com/watch?v=-xtHby6giM4 Spelled Just How It Sounds. “George Lewis “Interactive Trio” for Trombone, Two Pianos, and Interactive Music System, 2011.” YouTube, 5 May 2016, https://www.youtube.com/watch?v=ec88U5R7cJ0 Savery, Richard. “EEG Controlled Drums.” YouTube, 11 December 2017, https://www.youtube.com/watch?v=yuGrAM4gcLo Savery, Richard. “Lo-Lee-Ta – Artificial Improvisers (April 12th 2015).” YouTube, 15 May 2015, https://www.youtube.com/watch?v=mCkbjaTZzO4 Watson, Jordan. “No Seclusion Allowed: Ruminations on the Life of a Microwave Oven (2017).” Youtube, 3 July 2017, https://www.youtube.com/watch?v=wkLRyZBLwzE Watson, Jordan. “The Eyes Halve It.” Youtube, 12 March 2015, https://www.youtube.com/watch?v=sludHY227cs --- Send in a voice message: https://anchor.fm/music-in-mind/message

Erin from The Impatient Gardener joins me to talk about the soil tests she did in her garden, Will Wallus' Instagram moment, and dog arthritis. Erin's site: https://www.theimpatientgardener.com/ Will's photo on Instagram: https://www.instagram.com/p/BtPVWzFAp00/ Support GardenFork, become a monthly supporter on Patreon: http://patreon.com/gardenfork   Check out the GardenFork Amazon Shop: http://amazon.com/shop/gardenfork   Amazon links are affiliate links Get Our Email Newsletter: https://www.gardenfork.tv/sign-up-for-our-email-newsletter/ Watch us on YouTube: www.youtube.com/gardenfork 

GardenFork’s Facebook Discussion group: https://www.facebook.com/groups/1692616594342396/ Email us: radio@gardenfork.tv

Next to food delivery the microwave oven comes in close second for foodie convenience!

Join us as we discuss the origins of the appliance that accidentally became a cornerstone in our kitchens!

No one is safe from this man's tongue - Steve Allen takes to the airwaves on LBC every weekday morning from 4am until 7am and on weekends from 5am until 7am. Hear all of Steve's show with the news, travel and breaks taken out.

On today’s DumbGuzzler podcast we disucss Kellyanne Conway and her Glamour Shots pictures as well as her claim of microwave ovens watching us. Mic 1 discusses his enjoyment for stand-up and his take on Jim Norton’s and Joe Rogan’s Netflix...Read more

Vision correction is a serious subject. Especially if the subject secretly secures significant sensory superiority. Vision is very valuable to valient victors of... hmm. Ok, I can't alliterate any longer. But seriously, vision correction is a really cool subject, and in this episode we dive deep into the fascinating world of refractive vision correction. We also revisit our Microwave Oven episode in a WIFU section.

Are flies getting harder to swat these days? Why does more food in the microwave take longer to cook? Should penicillin-allergic people avoid blue cheese? Why are clouds white? What causes baldness? Why aren't marine fish more salty? Like this podcast? Please help us by supporting the Naked Scientists

Are flies getting harder to swat these days? Why does more food in the microwave take longer to cook? Should penicillin-allergic people avoid blue cheese? Why are clouds white? What causes baldness? Why aren't marine fish more salty? Like this podcast? Please help us by supporting the Naked Scientists

Say you wanted to bake bread in a microwave – I can’t think why, but say you did – you could go online and search the internets for a recipe. And you would come up with a few. Just reading them over, they didn’t seem all that appetising. One, for example, warned that you had to serve the bread toasted. What’s the point of that? Anyway, that didn’t deter Ken Albala, a professor at the University of the Pacific in Stockton, California, but rather than search the internet, he turned to ancient Egypt for inspiration. In thinking about ways in which the material culture of food might change in the future, for the Oxford Symposium on Food and Cookery, he came up with not only the plate that keeps crispy things crunchy, but also a way to bake bread in a microwave. Not great bread, but acceptable bread. Why? Well, partly because it is hot where Ken lives, and he doesn’t like putting the oven on just to bake bread. And partly because he foresees a future in which space is at a premium, cooking, maybe, is deskilled, and ovens, where they exist, are used for storing stuff, not baking. Turns out, though, that there’s method to Ken’s madness. I’d always thought that microwaves heat water molecules and that’s that. Apparently not, as I learned from Len Fisher at Bristol University. Apparently some ceramics absorb microwaves and others don’t, and if you have a ceramic that absorbs microwaves, watch out. It can get very hot. Hot enough to turn bread dough to toast in less than 7 minutes. Len admitted that he didn’t fully understand the physics of different ceramics in the microwave, which means there’s no chance for me and you. But he did think he’d invented something along the lines of Ken’s bread mould. Turns out someone had already patented it, although as far as I can tell the patent has lapsed and nobody ever did anything with it. Or did they? If you’re aware of a container designed to bake bread in the microwave, please leave a comment. Notes Ken Albala blogs and has an interesting Facebook page. Len Fisher also has a website, and it is well worth exploring. Intro music by Dan-O at DanoSongs.com.

The GoldStar MA6511W microwave oven is a triumph of kitchen appliance interaction design. Featuring only two mechanical controls that are all too rare in an age of overly-complex digital designs, the MA6511W deserves as much praise as can be put into this 16 minute episode. The adjective "intuitive" is often over-used, but it applies to this small microwave oven. Microwaves are functionally simple devices often made difficult to use by manufacturers who put frivolous features and buttons on something that doesn't need to be complex. A mad dash for "features" at the expense of audience needs and usability is common in microwave oven design, but GoldStar's design team tightly focused this oven for a particular audience (re-heating in space-cramped kitchens) and did NOT try to please everyone. The result is a wonderful appliance that has also proven very durable--7 years of trouble-free service at the time of this episode's publishing. The How Stuff Works website referred to in the episode has some podcasts you might be interested in:http://entertainment.howstuffworks.com/hsw-shows/hsw-podcast.htm

This week on the Naked Scientists we seek solutions to your science questions. From finding the site of the big bang to repairing the retina, mirages on the motorway to fruit fireworks in your microwave. We also find out why staying in bed could help you keep slim, we explore the genes that let flies get drunk, and discover the source of the so-called "Oh My God! Particles", which have 100 million times more energy than in our biggest particle accelerators. Also, we catch up with the latest in robotic cars and learn about the micro-microwave being used for analysis in the field. Plus, in a... Like this podcast? Please help us by supporting the Naked Scientists

This week on the Naked Scientists we seek solutions to your science questions. From finding the site of the big bang to repairing the retina, mirages on the motorway to fruit fireworks in your microwave. We also find out why staying in bed could help you keep slim, we explore the genes that let flies get drunk, and discover the source of the so-called "Oh My God! Particles", which have 100 million times more energy than in our biggest particle accelerators. Also, we catch up with the latest in robotic cars and learn about the micro-microwave being used for analysis in the field. Plus, in a... Like this podcast? Please help us by supporting the Naked Scientists

This week, we're taking on your science questions. We find out how cockroaches and ants avoid the heat in a microwave oven, how best to protect yourself from lightning and why a light box can save you from a SAD winter. Also, a table decoration inspired, radiation-resistant spaceship design to keep astronauts healthy, how the contraceptive pill hurts A lapdancers' looks and why penguins prefer to go fishing with their pals. Plus, in Kitchen Science, Dave explains how to make a detector for the Earth's magnetic field - a home made compass! But will it work in space? And what will happen when... Like this podcast? Please help us by supporting the Naked Scientists

This week, we're taking on your science questions. We find out how cockroaches and ants avoid the heat in a microwave oven, how best to protect yourself from lightning and why a light box can save you from a SAD winter. Also, a table decoration inspired, radiation-resistant spaceship design to keep astronauts healthy, how the contraceptive pill hurts A lapdancers' looks and why penguins prefer to go fishing with their pals. Plus, in Kitchen Science, Dave explains how to make a detector for the Earth's magnetic field - a home made compass! But will it work in space? And what will happen when... Like this podcast? Please help us by supporting the Naked Scientists