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8 episodes with Russell Thomas
7 episodes with Russell Thomas
2 episodes with Russell Thomas
2 episodes with Russell Thomas
To the untrained eye there's nothing as unexciting as tofu, normally regarded as a tasteless, beige, congealed mass of crushed, boiled soybeans. However, tofu more than stands up on its own. Reviled for decades as a vegetarian oddity, the brave, wobbly block has made a comeback. Tofu: a Culinary History (Reaktion, 2024) by Russell Thomas is a global history of bean curd stretches from ancient creation myths and tomb paintings, via Chinese poetry and Japanese Buddhist cuisine, to deportations in Soviet Russia and struggles for power on the African continent. It describes the potentially non-Chinese roots of tofu, its myriad types, why ‘eating tofu' is an insult in Cantonese, and its environmental impact today. Warning: this book actually makes tofu exciting. It's anything but bland. This interview was conducted by Dr. Miranda Melcher whose new book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network
To the untrained eye there's nothing as unexciting as tofu, normally regarded as a tasteless, beige, congealed mass of crushed, boiled soybeans. However, tofu more than stands up on its own. Reviled for decades as a vegetarian oddity, the brave, wobbly block has made a comeback. Tofu: a Culinary History (Reaktion, 2024) by Russell Thomas is a global history of bean curd stretches from ancient creation myths and tomb paintings, via Chinese poetry and Japanese Buddhist cuisine, to deportations in Soviet Russia and struggles for power on the African continent. It describes the potentially non-Chinese roots of tofu, its myriad types, why ‘eating tofu' is an insult in Cantonese, and its environmental impact today. Warning: this book actually makes tofu exciting. It's anything but bland. This interview was conducted by Dr. Miranda Melcher whose new book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history
To the untrained eye there's nothing as unexciting as tofu, normally regarded as a tasteless, beige, congealed mass of crushed, boiled soybeans. However, tofu more than stands up on its own. Reviled for decades as a vegetarian oddity, the brave, wobbly block has made a comeback. Tofu: a Culinary History (Reaktion, 2024) by Russell Thomas is a global history of bean curd stretches from ancient creation myths and tomb paintings, via Chinese poetry and Japanese Buddhist cuisine, to deportations in Soviet Russia and struggles for power on the African continent. It describes the potentially non-Chinese roots of tofu, its myriad types, why ‘eating tofu' is an insult in Cantonese, and its environmental impact today. Warning: this book actually makes tofu exciting. It's anything but bland. This interview was conducted by Dr. Miranda Melcher whose new book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/east-asian-studies
To the untrained eye there's nothing as unexciting as tofu, normally regarded as a tasteless, beige, congealed mass of crushed, boiled soybeans. However, tofu more than stands up on its own. Reviled for decades as a vegetarian oddity, the brave, wobbly block has made a comeback. Tofu: a Culinary History (Reaktion, 2024) by Russell Thomas is a global history of bean curd stretches from ancient creation myths and tomb paintings, via Chinese poetry and Japanese Buddhist cuisine, to deportations in Soviet Russia and struggles for power on the African continent. It describes the potentially non-Chinese roots of tofu, its myriad types, why ‘eating tofu' is an insult in Cantonese, and its environmental impact today. Warning: this book actually makes tofu exciting. It's anything but bland. This interview was conducted by Dr. Miranda Melcher whose new book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food
To the untrained eye there's nothing as unexciting as tofu, normally regarded as a tasteless, beige, congealed mass of crushed, boiled soybeans. However, tofu more than stands up on its own. Reviled for decades as a vegetarian oddity, the brave, wobbly block has made a comeback. Tofu: a Culinary History (Reaktion, 2024) by Russell Thomas is a global history of bean curd stretches from ancient creation myths and tomb paintings, via Chinese poetry and Japanese Buddhist cuisine, to deportations in Soviet Russia and struggles for power on the African continent. It describes the potentially non-Chinese roots of tofu, its myriad types, why ‘eating tofu' is an insult in Cantonese, and its environmental impact today. Warning: this book actually makes tofu exciting. It's anything but bland. This interview was conducted by Dr. Miranda Melcher whose new book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/chinese-studies
To the untrained eye there's nothing as unexciting as tofu, normally regarded as a tasteless, beige, congealed mass of crushed, boiled soybeans. However, tofu more than stands up on its own. Reviled for decades as a vegetarian oddity, the brave, wobbly block has made a comeback. Tofu: a Culinary History (Reaktion, 2024) by Russell Thomas is a global history of bean curd stretches from ancient creation myths and tomb paintings, via Chinese poetry and Japanese Buddhist cuisine, to deportations in Soviet Russia and struggles for power on the African continent. It describes the potentially non-Chinese roots of tofu, its myriad types, why ‘eating tofu' is an insult in Cantonese, and its environmental impact today. Warning: this book actually makes tofu exciting. It's anything but bland. This interview was conducted by Dr. Miranda Melcher whose new book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/korean-studies
To the untrained eye there's nothing as unexciting as tofu, normally regarded as a tasteless, beige, congealed mass of crushed, boiled soybeans. However, tofu more than stands up on its own. Reviled for decades as a vegetarian oddity, the brave, wobbly block has made a comeback. Tofu: a Culinary History (Reaktion, 2024) by Russell Thomas is a global history of bean curd stretches from ancient creation myths and tomb paintings, via Chinese poetry and Japanese Buddhist cuisine, to deportations in Soviet Russia and struggles for power on the African continent. It describes the potentially non-Chinese roots of tofu, its myriad types, why ‘eating tofu' is an insult in Cantonese, and its environmental impact today. Warning: this book actually makes tofu exciting. It's anything but bland. This interview was conducted by Dr. Miranda Melcher whose new book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/japanese-studies
Russell Thomas – Tofu: A culinary history...with TRE's Selina MacKenzie
Where does OT fit in psoriatic arthritis (PsA) care? In this one hour course we'll dive into a comprehensive guideline for psoriatic arthritis treatment, which recommends patients utilize a mix of non-pharmacological tools, like occupational therapy. This article will help you brush up on psoriatic arthritis, see OT within a holistic approach to care, and appreciate the importance of individualized care (which we are so skilled in providing). After we review the article, we'll be joined by Duana Russell-Thomas, OTD, OTR/L, to discuss her innovative approach to arthritis care through a self-management program—and the funding that makes this possible. Her story—and this guideline—will leave you with practical takeaways for improving your care of PsA. In order to earn credit for this course, you must take the test within the OT Potential Club.You can find more details on this course here:https://otpotential.com/ceu-podcast-courses/ot-and-psoriatic-arthritisLearn more about our guest:https://otpotential.com/occupational-therapy-directory/duana-Here's the primary research we are discussing:Singh, J. A., Guyatt, G., Ogdie, A., Gladman, D. D., Deal, C., Deodhar, A., Dubreuil, M., Dunham, J., Husni, M. E., Kenny, S., Kwan-Morley, J., Lin, J., Marchetta, P., Mease, P. J., Merola, J. F., Miner, J., Ritchlin, C. T., Siaton, B., Smith, B. J., … Reston, J. (2018). 2018 American College of Rheumatology/National Psoriasis Foundation guideline for the treatment of psoriatic arthritis. Journal of Psoriasis and Psoriatic Arthritis, 4(1), 31–58.Support the show
Pablo Molina, associate vice president of information technology and chief information security officer at Drexel University and adjunct professor at Georgetown University, leads the conversation on the implications of artificial intelligence in higher education. FASKIANOS: Welcome to CFR's Higher Education Webinar. I'm Irina Faskianos, vice president of the National Program and Outreach here at CFR. Thank you for joining us. Today's discussion is on the record, and the video and transcript will be available on our website, CFR.org/Academic, if you would like to share it with your colleagues. As always, CFR takes no institutional positions on matters of policy. We are delighted to have Pablo Molina with us to discuss implications of artificial intelligence in higher education. Dr. Molina is chief information security officer and associate vice president at Drexel University. He is also an adjunct professor at Georgetown University. Dr. Molina is the founder and executive director of the International Applies Ethics in Technology Association, which aims to raise awareness on ethical issues in technology. He regularly comments on stories about privacy, the ethics of tech companies, and laws related to technology and information management. And he's received numerous awards relating to technology and serves on the board of the Electronic Privacy Information Center and the Center for AI and Digital Policy. So Dr. P, welcome. Thank you very much for being with us today. Obviously, AI is on the top of everyone's mind, with ChatGPT coming out and being in the news, and so many other stories about what AI is going to—how it's going to change the world. So I thought you could focus in specifically on how artificial intelligence will change and is influencing higher education, and what you're seeing, the trends in your community. MOLINA: Irina, thank you very much for the opportunity, to the Council on Foreign Relations, to be here and express my views. Thank you, everybody, for taking time out of your busy schedules to listen to this. And hopefully, I'll have the opportunity to learn much from your questions and answer some of them to the best of my ability. Well, since I'm a professor too, I like to start by giving you homework. And the homework is this: I do not know how much people know about artificial intelligence. In my opinion, anybody who has ever used ChatGPT considers herself or himself an expert. To some extent, you are, because you have used one of the first publicly available artificial intelligence tools out there and you know more than those who haven't. So if you have used ChatGPT, or Google Bard, or other services, you already have a leg up to understand at least one aspect of artificial intelligence, known as generative artificial intelligence. Now, if you want to learn more about this, there's a big textbook about this big. I'm not endorsing it. All I'm saying, for those people who are very curious, there are two great academics, Russell and Norvig. They're in their fourth edition of a wonderful book that covers every aspect of—technical aspect of artificial intelligence, called Artificial Intelligence: A Modern Approach. And if you're really interested in how artificial intelligence can impact higher education, I recommend a report by the U.S. Department of Education that was released earlier this year in Washington, DC from the Office of Education Technology. It's called Artificial Intelligence and Future of Teaching and Learning: Insights and Recommendations. So if you do all these things and you read all these things, you will hopefully transition from being whatever expert you were before—to a pandemic and Ukrainian war expert—to an artificial intelligence expert. So how do I think that all these wonderful things are going to affect artificial intelligence? Well, as human beings, we tend to overestimate the impact of technology in the short run and really underestimate the impact of technology in the long run. And I believe this is also the case with artificial intelligence. We're in a moment where there's a lot of hype about artificial intelligence. It will solve every problem under the sky. But it will also create the most catastrophic future and dystopia that we can imagine. And possibly neither one of these two are true, particularly if we regulate and use these technologies and develop them following some standard guidelines that we have followed in the past, for better or worse. So how is artificial intelligence affecting higher education? Well, number one, there is a great lack of regulation and legislation. So if you know, for example around this, OpenAI released ChatGPT. People started trying it. And all of a sudden there were people like here, where I'm speaking to you from, in Italy. I'm in Rome on vacation right now. And Italian data protection agency said: Listen, we're concerned about the privacy of this tool for citizens of Italy. So the company agreed to establish some rules, some guidelines and guardrails on the tool. And then it reopened to the Italian public, after being closed for a while. The same thing happened with the Canadian data protection authorities. In the United States, well, not much has happened, except that one of the organizations on which board I serve, the Center for Artificial Intelligence and Digital Policy, earlier this year in March of 2023 filed a sixty-four-page complaint with the Federal Trade Commission. Which is basically we're asking the Federal Trade Commission: You do have the authority to investigate how these tools can affect the U.S. consumers. Please do so, because this is your purview, and this is your responsibility. And we're still waiting on the agency to declare what the next steps are going to be. If you look at other bodies of legislation or regulation on artificial intelligence that can help us guide artificial intelligence, well, you can certainly pay attention to the U.S. Congress. And what is the U.S. Congress doing? Yeah, pretty much that, not much, to be honest. They listen to Sam Altman, the founder of ChatGPT, who recently testified before Congress, urging Congress to regulate artificial intelligence. Which is quite clever on his part. So it was on May 17 that he testified that we could be facing catastrophic damage ahead if artificial intelligence technology is not regulated in time. He also sounded the alarm about counterfeit humans, meaning that these machines could replace what we think a person is, at least virtually. And also warned about the end of factual evidence, because with artificial intelligence anything can be fabricated. Not only that, but he pointed out that artificial intelligence could start wars and destroy democracy. Certainly very, very grim predictions. And before this, many of the companies were self-regulating for artificial intelligence. If you look at Google, Microsoft, Facebook now Meta. All of them have their own artificial intelligence self-guiding principles. Most of them were very aspirational. Those could help us in higher education because, at the very least, it can help us create our own policies and guidelines for our community members—faculty, staff, students, researchers, administrators, partners, vendors, alumni—anybody who happens to interact with our institutions of higher learning. Now, what else is happening out there? Well, we have tons, tons of laws that have to do with the technology and regulations. Things like the Gramm-Leach-Bliley Act, or the Securities and Exchange Commission, the Sarbanes-Oxley. Federal regulations like FISMA, and Cybersecurity Maturity Model Certification, Payment Card Industry, there is the Computer Fraud and Abuse Act, there is the Budapest Convention where cybersecurity insurance providers will tells us what to do and what not to do about technology. We have state laws and many privacy laws. But, to be honest, very few artificial intelligence laws. And it's groundbreaking in Europe that the European parliamentarians have agreed to discuss the Artificial Intelligence Act, which could be the first one really to be passed at this level in the world, after some efforts by China and other countries. And, if adopted, could be a landmark change in the adoption of artificial intelligence. In the United States, even though Congress is not doing much, what the White House is trying to position itself in the realm of artificial intelligence. So there's an executive order in February of 2023—that many of us in higher education read because, once again, we're trying to find inspiration for our own rules and regulations—that tells federal agencies that they have to root out bias in the design and use of new technologies, including artificial intelligence, because they have to protect the public from algorithm discrimination. And we all believe this. In higher education, we believe in being fair and transparent and accountable. I would be surprised if any of us is not concerned about making sure that our technology use, our artificial technology use, does not follow these particular principles as proposed by the Organization for Economic Cooperation and Development, and many other bodies of ethics and expertise. Now, the White House also announced new centers—research and development centers with some new national artificial intelligence research institutes. Many of us will collaborate with those in our research projects. A call for public assessments of existing generative artificial intelligence systems, like ChatGPT. And also is trying to enact or is enacting policies to ensure that U.S. government—the U.S. government, the executive branch, is leading by example when mitigating artificial intelligence risks and harnessing artificial intelligence opportunities. Because, in spite of all the concerns about this, it's all about the opportunities that we hope to achieve with artificial intelligence. And when we look at how specifically can we benefit from artificial intelligence in higher education, well, certainly we can start with new and modified academic offerings. I would be surprised if most of us will not have degrees—certainly, we already have degrees—graduate degrees on artificial intelligence, and machine learning, and many others. But I would be surprised if we don't even add some bachelor's degrees in this field, or we don't modify significantly some of our existing academic offerings to incorporate artificial intelligence in various specialties, our courses, or components of the courses that we teach our students. We're looking at amazing research opportunities, things that we'll be able to do with artificial intelligence that we couldn't even think about before, that are going to expand our ability to generate new knowledge to contribute to society, with federal funding, with private funding. We're looking at improved knowledge management, something that librarians are always very concerned about, the preservation and distribution of knowledge. The idea would be that artificial intelligence will help us find better the things that we're looking for, the things that we need in order to conduct our academic work. We're certainly looking at new and modified pedagogical approaches, new ways of learning and teaching, including the promise of adaptive learning, something that really can tell students: Hey, you're not getting this particular concept. Why don't you go back and study it in a different way with a different virtual avatar, using simulations or virtual assistance? In almost every discipline and academic endeavor. We're looking very concerned, because we're concerned about offering, you know, a good value for the money when it comes to education. So we're hoping to achieve extreme efficiencies, better ways to run admissions, better ways to guide students through their academic careers, better way to coach them into professional opportunities. And many of this will be possible thanks to artificial intelligence. And also, let's not forget this, but we still have many underserved students, and they're underserved because they either cannot afford education or maybe they have physical or cognitive disabilities. And artificial intelligence can really help us reach to those students and offer them new opportunities to advance their education and fulfill their academic and professional goals. And I think this is a good introduction. And I'd love to talk about all the things that can go wrong. I'd love to talk about all the things that we should be doing so that things don't go as wrong as predicted. But I think this is a good way to set the stage for the discussion. FASKIANOS: Fantastic. Thank you so much. So we're going to go all of you now for your questions and comments, share best practices. (Gives queuing instructions.) All right. So I'm going first to Gabriel Doncel has a written question, adjunct faculty at the University of Delaware: How do we incentivize students to approach generative AI tools like ChatGPT for text in ways that emphasize critical thinking and analysis? MOLINA: I always like to start with a difficult question, so I very much, Gabriel Doncel, for that particular question. And, as you know, there are several approaches to adopting tools like ChatGPT on campus by students. One of them is to say: No, over my dead body. If you use ChatGPT, you're cheating. Even if you cite ChatGPT, we can consider you to be cheating. And not only that, but some institutions have invested in tools that can detect whether or something was written with ChatGPT or similar rules. There are other faculty members and other academic institutions that are realizing these tools will be available when these students join the workforce. So our job is to help them do the best that they can by using these particular tools, to make sure they avoid some of the mishaps that have already happened. There are a number of lawyers who have used ChatGPT to file legal briefs. And when the judges received those briefs, and read through them, and looked at the citations they realized that some of the citations were completely made up, were not real cases. Hence, the lawyers faced professional disciplinary action because they used the tool without the professional review that is required. So hopefully we're going to educate our students and we're going to set policy and guideline boundaries for them to use these, as well as sometimes the necessary technical controls for those students who may not be that ethically inclined to follow our guidelines and policies. But I think that to hide our heads in the sand and pretend that these tools are not out there for students to use would be—it's a disserve to our institutions, to our students, and the mission that we have of training the next generation of knowledge workers. FASKIANOS: Thank you. I'm going to go next to Meena Bose, who has a raised hand. Meena, if you can unmute yourself and identify yourself. Q: Thank you, Irina. Thank you for this very important talk. And my question is a little—(laughs)—it's formative, but really—I have been thinking about what you were saying about the role of AI in academic life. And I don't—particularly for undergraduates, for admissions, advisement, guidance on curriculum. And I don't want to have my head in the sand about this, as you just said—(laughs)—but it seems to me that any kind of meaningful interaction with students, particularly students who have not had any exposure to college before, depends upon kind of multiple feedback with faculty members, development of mentors, to excel in college and to consider opportunities after. So I'm struggling a little bit to see how AI can be instructive for that part of college life, beyond kind of providing information, I guess. But I guess the web does that already. So welcome your thoughts. Thank you. FASKIANOS: And Meena's at Hofstra University. MOLINA: Thank you. You know, it's a great question. And the idea that everybody is proposing right here is we are not—artificial intelligence companies, at least at first. We'll see in the future because, you know, it depends on how it's regulated. But they're not trying, or so they claim, to replace doctors, or architects, or professors, or mentors, or administrators. They're trying to help those—precisely those people in those professions, and the people they served gain access to more information. And you're right in a sense that that information is already on the web. But we've aways had a problem finding that information regularly on the web. And you may remember that when Google came along, I mean, it swept through every other search engine out there AltaVista, Yahoo, and many others, because, you know, it had a very good search algorithm. And now we're going to the next level. The next level is where you ask ChatGPT in human-natural language. You're not trying to combine the three words that say, OK, is the economics class required? No, no, you're telling ChatGPT, hey, listen, I'm in the master's in business administration at Drexel University and I'm trying to take more economic classes. What recommendations do you have for me? And this is where you can have a preliminary one, and also a caveat there, as most of these search engine—generative AI engines already have, that tell you: We're not here to replace the experts. Make sure you discuss your questions with the experts. We will not give you medical advice. We will not give you educational advice. We're just here, to some extent, for guiding purposes and, even now, for experimental and entertainment purposes. So I think you are absolutely right that we have to be very judicious about how we use these tools to support the students. Now, that said, I had the privilege of working for public universities in the state of Connecticut when I was the CIO. I also had the opportunity early in my career to attend public university in Europe, in Spain, where we were hundreds of students in class. We couldn't get any attention from the faculty. There were no mentors, there were no counselors, or anybody else. Is it better to have nobody to help you or is it better to have at least some technology guidance that can help you find the information that otherwise is spread throughout many different systems that are like ivory towers—emissions on one side, economics on the other, academics advising on the other, and everything else. So thank you for a wonderful question and reflection. FASKIANOS: I'm going to take the next question written from Dr. Russell Thomas, a senior lecturer in the Department of International Relations and Diplomatic Studies at Cavendish University in Uganda: What are the skills and competencies that higher education students and faculty need to develop to think in an AI-driven world? MOLINA: So we could argue here that something very similar has happened already with many information technologies and communication technologies. It is the understanding at first faculty members did not want to use email, or the web, or many other tools because they were too busy with their disciplines. And rightly so. They were brilliant economists, or philosophers, or biologists. They didn't have enough time to learn all these new technologies to interact with the students. But eventually they did learn, because they realized that it was the only way to meet the students where they were and to communicate with them in efficient ways. Now, I have to be honest; when it comes to the use of technology—and we'll unpack the numbers—it was part of my doctoral dissertation, when I expanded the adoption of technology models, that tells you about early adopters, and mainstream adopters, and late adopters, and laggards. But I uncovered a new category for some of the institutions where I worked called the over-my-dead-body adopters. And these were some of the faculty members who say: I will never switch word processors. I will never use this technology. It's only forty years until I retire, probably eighty more until I die. I don't have to do this. And, to be honest, we have a responsibility to understand that those artificial intelligence tools are out there, and to guide the students as to what is the acceptable use of those technologies within the disciplines and the courses that we teach them in. Because they will find those available in a very competitive work market, in a competitive labor market, because they can derive some benefit from them. But also, we don't want to shortchange their educational attainment just because they go behind our backs to copy and paste from ChatGPT, learning nothing. Going back to the question by Gabriel Doncel, not learning to exercise the critical thinking, using citations and material that is unverified, that was borrowed from the internet without any authority, without any attention to the different points of view. I mean, if you've used ChatGPT for a while—and I have personally, even to prepare some basic thank-you speeches, which are all very formal, even to contest a traffic ticket in Washington, DC, when I was speeding but I don't want to pay the ticket anyway. Even for just research purposes, you could realize that most of the writing from ChatGPT has a very, very common style. Which is, oh, on the one hand people say this, on the other hand people say that. Well, the critical thinking will tell you, sure, there are two different opinions, but this is what I think myself, and this is why I think about this. And these are some of the skills, the critical thinking skills, that we must continue to teach the students and not to, you know, put blinds around their eyes to say, oh, continue focusing only on the textbook and the website. No, no. Look at the other tools but use them judiciously. FASKIANOS: Thank you. I'm going to go next to Clemente Abrokwaa. Raised hand, if you can identify yourself, please. Q: Hi. Thanks so much for your talk. It's something that has been—I'm from Penn State University. And this is a very important topic, I think. And some of the earlier speakers have already asked the questions I was going to ask. (Laughs.) But one thing that I would like to say that, as you said, we cannot bury our heads in the sand. No matter what we think, the technology is already here. So we cannot avoid it. My question, though, is what do you think about the artificial intelligence, the use of that in, say, for example, graduate students using it to write dissertations? You did mention about the lawyers that use it to write their briefs, and they were caught. But in dissertations and also in class—for example, you have students—you have about forty students. You give a written assignment. You make—when you start grading, you have grading fatigue. And so at some point you lose interest of actually checking. And so I'm kind of concerned about that how it will affect the students' desire to actually go and research without resorting to the use of AI. MOLINA: Well, Clemente, fellow colleague from the state of Pennsylvania, thank you for that, once again, both a question and a reflection here. Listen, many of us wrote our doctoral dissertations—mine at Georgetown. At one point of time, I was so tired of writing about the same topics, following the wonderful advice, but also the whims of my dissertation committee, that I was this close from outsourcing my thesis to China. I didn't, but I thought about it. And now graduate students are thinking, OK, why am I going through the difficulties of writing this when ChatGPT can do it for me and the deadline is tomorrow? Well, this is what will distinguish the good students and the good professionals from the other ones. And the interesting part is, as you know, when we teach graduate students we're teaching them critical thinking skills, but also teaching them now to express themselves, you know, either orally or in writing. And writing effectively is fundamental in the professions, but also absolutely critical in academic settings. And anybody who's just copying and pasting from ChatGPT to these documents cannot do that level of writing. But you're absolutely right. Let's say that we have an adjunct faculty member who's teaching a hundred students. Will that person go through every single essay to find out whether students were cheating with ChatGPT? Probably not. And this is why there are also enterprising people who are using artificial intelligence to find out and tell you whether a paper was written using artificial intelligence. So it's a little bit like this fighting of different sources and business opportunities for all of them. And we've done this. We've used antiplagiarism tools in the past because we knew that students were copying and pasting using Google Scholar and many other sources. And now oftentimes we run antiplagiarism tools. We didn't write them ourselves. Or we tell the students, you run it yourself and you give it to me. And make sure you are not accidentally not citing things that could end up jeopardizing your ability to get a graduate degree because your work was not up to snuff with the requirements of our stringent academic programs. So I would argue that this antiplagiarism tools that we're using will more often than not, and sooner than expected, incorporate the detection of artificial intelligence writeups. And also the interesting part is to tell the students, well, if you do choose to use any of these tools, what are the rules of engagement? Can you ask it to write a paragraph and then you cite it, and you mention that ChatGPT wrote it? Not to mention, in addition to that, all the issues about artificial intelligence, which the courts are deciding now, regarding the intellectual property of those productions. If a song, a poem, a book is written by an artificial intelligence entity, who owns the intellectual property for those works produced by an artificial intelligence machine? FASKIANOS: Good question. We have a lot of written questions. And I'm sure you don't want to just listen to my voice, so please do raise your hands. But we do have a question from one of your colleagues, Pablo, Pepe Barcega, who's the IT director at Drexel: Considering the potential biases and limitations of AI models, like ChatGPT, do you think relying on such technology in the educational domain can perpetuate existing inequalities and reinforce systemic biases, particularly in terms of access, representation, and fair evaluation of students? And Pepe's question got seven upvotes, we advanced it to the top of the line. MOLINA: All right, well, first I have to wonder whether he used ChatGPT to write the question. But I'm going to leave it that. Thank you. (Laughter.) It's a wonderful question. One of the greatest concerns we have had, those of us who have been working on artificial intelligence digital policy for years—not this year when ChatGPT was released, but for years we've been thinking about this. And even before artificial intelligence, in general with algorithm transparency. And the idea is the following: That two things are happening here. One is that we're programming the algorithms using instructions, instructions created by programmers, with all their biases, and their misunderstandings, and their shortcomings, and their lack of context, and everything else. But with artificial intelligence we're doing something even more concerning than that, which is we have some basic algorithms but then we're feeling a lot of information, a corpus of information, to those algorithms. And the algorithms are fine-tuning the rules based on those. So it's very, very difficult for experts to explain how an artificial intelligence system actually makes decisions, because we know the engine and we know the data that we fed to the engine, but we don't know the real outcome how those decisions are being made through neural networks, through all of the different systems that we have and methods that we have for artificial intelligence. Very, very few people understand how those work. And those are so busy they don't have time to explain how the algorithm works for others, including the regulators. Let's remember some of the failed cases. Amazon tried this early. And they tried this for selecting employees for Amazon. And they fed all the resumes. And guess what? It turned out that most of the recommendations were to hire young white people who had gone to Ivy League schools. Why? Because their first employees were feeding those descriptions, and they had done extremely well at Amazon. Hence, by feeding that information of past successful employees only those were there. And so that puts away the diversity that we need for different academic institutions, large and small, public and private, from different countries, from different genders, from different ages, from different ethnicities. All those things went away because the algorithm was promoting one particular one. Recently I had the opportunity to moderate a panel in Washington, DC, and we had representatives from the Equal Employment Opportunity Commission. And they told us how they investigated a hiring algorithm from a company that was disproportionately recommending that they hired people whose first name was Brian and had played lacrosse in high school because, once again, a disproportionate number of people in that company had done that. And the algorithm realized, oh, this must be important characteristics to hire people for this company. Let's not forget, for example, with the artificial facial recognition and artificial intelligence by Amazon Rekog, you know, the facial recognition software, that the American Civil Liberties Union, decided, OK, I'm going to submit the pictures of all the congressmen to this particular facial recognition engine. And it turned out that it misidentified many of them, particularly African Americans, as felons who had been convicted. So all these artificial—all these biases could have really, really bad consequences. Imagine that you're using this to decide who you admit to your universities, and the algorithm is wrong. You know, you are making really biased decisions that will affect the livelihood of many people, but also will transform society, possibly for the worse, if we don't address this. So this is why the OECD, the European Union, even the White House, everybody is saying: We want this technology. We want to derive the benefits of this technology, while curtailing the abuses. And it's fundamental we achieve transparency. We are sure that these algorithms are not biased against the people who use them. FASKIANOS: Thank you. So I'm going to go next to Emily Edmonds-Poli, who is a professor at the University of San Diego: We hear a lot about providing clear guidelines for students, but for those of us who have not had a lot of experience using ChatGPT it is difficult to know what clear guidelines look like. Can you recommend some sources we might consult as a starting point, or where we might find some sample language? MOLINA: Hmm. Well, certainly this is what we do in higher education. We compete for the best students and the best faculty members. And we sometimes compete a little bit to be first to win groundbreaking research. But we tend to collaborate with everything else, particularly when it comes to policy, and guidance, and rules. So there are many institutions, like mine, who have already assembled—I'm sure that yours has done the same—assembled committees, because assembling committees and subcommittees is something we do very well in higher education, with faculty members, with administrators, even with the student representation to figure out, OK, what should we do about the use of artificial intelligence on our campus? I mentioned before taking a look at the big aspirational declarations by Meta, and Google, and IBM, and Microsoft could be helpful for these communities to look at this. But also, I'm a very active member of an organization known as EDUCAUSE. And EDUCAUSE is for educators—predominantly higher education educators. Administrators, staff members, faculty members, to think about the adoption of information technology. And EDUCAUSE has done good work on this front and continues to do good work on this front. So once again, EDUCAUSE and some of the institutions have already published their guidelines on how to use artificial intelligence and incorporate that within their academic lives. And now, that said, we also know that even though all higher education institutions are the same, they're all different. We all have different values. We all believe in different uses of technology. We trust more or less the students. Hence, it's very important that whatever inspiration you would take, you work internally on campus—as you have done with many other issues in the past—to make sure it really reflects the values of your institution. FASKIANOS: So, Pablo, would you point to a specific college or university that has developed a code of ethics that addresses the use of AI for their academic community beyond your own, but that is publicly available? MOLINA: Yeah, I'm going to be honest, I don't want to put anybody on the spot. FASKIANOS: OK. MOLINA: Because, once again, there many reasons. But, once again, let me repeat a couple resources. One is of them is from the U.S. Department of Education, from the Office of Educational Technology. And the article is Artificial Intelligence and Future of Teaching and Learning: Insights and Recommendations, published earlier this year. The other source really is educause.edu. And if you look at educause.edu on artificial intelligence, you'll find links to articles, you'll find links to universities. It would be presumptuous of me to evaluate whose policies are better than others, but I would argue that the general principles of nonbiased, transparency, accountability, and also integration of these tools within the academic life of the institution in a morally responsible way—with concepts by privacy by design, security by design, and responsible computing—all of those are good words to have in there. Now, the other problem with policies and guidelines is that, let's be honest, many of those have no teeth in our institutions. You know, we promulgate them. They're very nice. They look beautiful. They are beautifully written. But oftentimes when people don't follow them, there's not a big penalty. And this is why, in addition to having the policies, educating the campus community is important. But it's difficult to do because we need to educate them about so many things. About cybersecurity threats, about sexual harassment, about nondiscriminatory policies, about responsible behavior on campus regarding drugs and alcohol, about crime. So many things that they have to learn about. It's hard to get at another topic for them to spend their time on, instead of researching the core subject matter that they chose to pursue for their lives. FASKIANOS: Thank you. And we will be sending out a link to this video, the transcript, as well as the resources that you have mentioned. So if you didn't get them, we'll include them in the follow-up email. So I'm going to go to Dorian Brown Crosby who has a raised hand. Q: Yes. Thank you so much. I put one question in the chat but I have another question that I would like to go ahead and ask now. So thank you so much for this presentation. You mentioned algorithm biases with individuals. And I appreciate you pointing that out, especially when we talk about face recognition, also in terms of forced migration, which is my area of research. But I also wanted you to speak to, or could you talk about the challenges that some institutions in higher education would have in terms of support for some of the things that you mentioned in terms of potential curricula, or certificates, or other ways that AI would be woven into the new offerings of institutions of higher education. How would that look specifically for institutions that might be challenged to access those resources, such as Historically Black Colleges and Universities? Thank you. MOLINA: Well, very interesting question, and a really fascinating point of view. Because we all tend to look at things from our own perspective and perhaps not consider the perspective of others. Those who have much more money and resources than us, and those who have fewer resources and less funding available. So this is a very interesting line. What is it that we do in higher education when we have these problems? Well, as I mentioned before, we build committees and subcommittees. Usually we also do campus surveys. I don't know why we love doing campus surveys and asking everybody what they think about this. Those are useful tools to discuss. And oftentimes the thing that we do also, that we've done for many other topics, well, we hire people and we create new offices—either academic or administrative offices. With all of those, you know, they have certain limitations to how useful and functional they can be. And they also continue to require resources. Resources that, in the end, are paid for by students with, you know, federal financing. But this is the truth of the matter. So if you start creating offices of artificial intelligence on our campuses, however important the work may be on their guidance and however much extra work can be assigned to them instead of distributed to every faculty and the staff members out there, the truth of the matter is that these are not perfect solutions. So what is it that we do? Oftentimes, we work with partners. And our partners love to take—(inaudible)—vendors. But the truth of the matter is that sometimes they have much more—they have much more expertise on some of these topics. So for example, if you're thinking about incorporating artificial intelligence to some of the academic materials that you use in class, well, I'm going to take a guess that if you already work with McGraw Hill in economics, or accounting, or some of the other books and websites that they put that you recommend to your students or you make mandatory for your students, that you start discussing with them, hey, listen, are you going to use artificial intelligence? How? Are you going to tell me ahead of time? Because, as a faculty member, you may have a choice to decide: I want to work with this publisher and not this particular publisher because of the way they approach this. And let's be honest, we've seen a number of these vendors with major information security problems. McGraw Hill recently left a repository of data misconfigured out there on the internet, and almost anybody could access that. But many others before them, like Chegg and others, were notorious for their information security breaches. Can we imagine that these people are going to adopt artificial intelligence and not do such a good job of securing the information, the privacy, and the nonbiased approaches that we hold dear for students? I think they require a lot of supervision. But in the end, these publishers have the economies of scale for you to recommend those educational materials instead of developing your own for every course, for every class, and for every institution. So perhaps we're going to have to continue to work together, as we've done in higher education, in consortia, which would be local, or regional. It could be based on institutions of the same interest, or on student population, on trying to do this. And, you know, hopefully we'll get grants, grants from the federal government, that can be used in order to develop some of the materials and guidelines that are going to help us precisely embrace this and embracing not only to operate better as institutions and fulfill our mission, but also to make sure that our students are better prepared to join society and compete globally, which is what we have to do. FASKIANOS: So I'm going to combine questions. Dr. Lance Hunter, who is an associate professor at Augusta University. There's been a lot of debate regarding if plagiarism detection software tools like Turnitin can accurately detect AI-generated text. What is your opinion regarding the accuracy of AI text generation detection plagiarism tools? And then Rama Lohani-Chase, at Union County College, wants recommendations on what plagiarism checker devices you would recommend—or, you know, plagiarism detection for AI would you recommend? MOLINA: Sure. So, number one, I'm not going to endorse any particular company because if I do that I would ask them for money, or the other way around. I'm not sure how it works. I could be seen as biased, particularly here. But there are many there and your institutions are using them. Sometimes they are integrated with your learning management system. And, as I mentioned, sometimes we ask the students to use them themselves and then either produce the plagiarism report for us or simply know themselves this. I'm going to be honest; when I teach ethics and technology, I tell the students about the antiplagiarism tools at the universities. But I also tell them, listen, if you're cheating in an ethics and technology class, I failed miserably. So please don't. Take extra time if you have to take it, but—you know, and if you want, use the antiplagiarism tool yourself. But the question stands and is critical, which is right now those tools are trying to improve the recognition of artificial intelligence written text, but they're not as good as they could be. So like every other technology and, what I'm going to call, antitechnology, used to control the damage of the first technology, is an escalation where we start trying to identify this. And I think they will continue to do this, and they will be successful in doing this. There are people who have written ad hoc tools using ChatGPT to identify things written by ChatGPT. I tried them. They're remarkably good for the handful of papers that I tried myself, but I haven't conducted enough research myself to tell you if they're really effective tools for this. So I would argue that for the timing you must assume that those tools, as we assume all the time, will not catch all of the cases, only some of the most obvious ones. FASKIANOS: So a question from John Dedie, who is an assistant professor at the Community College of Baltimore County: To combat AI issues, shouldn't we rethink assignments? Instead of papers, have students do PowerPoints, ask students to offer their opinions and defend them? And then there was an interesting comment from Mark Habeeb at Georgetown University School of Foreign Service. Knowledge has been cheap for many years now because it is so readily available. With AI, we have a tool that can aggregate the knowledge and create written products. So, you know, what needs to be the focus now is critical thinking and assessing values. We need to teach our students how to assess and use that knowledge rather than how to find the knowledge and aggregate that knowledge. So maybe you could react to those two—the question and comment. MOLINA: So let me start with the Georgetown one, not only because he's a colleague of mine. I also teach at Georgetown, and where I obtained my doctoral degree a number of years ago. I completely agree. I completely agree with the issue that we have to teach new skills. And one of the programs in which I teach at Georgetown is our master's of analysis. Which are basically for people who want to work in the intelligence community. And these people have to find the information and they have to draw inferences, and try to figure out whether it is a nation-state that is threatening the United States, or another, or a corporation, or something like that. And they do all of those critical thinking, and intuition, and all the tools that we have developed in the intelligence community for many, many years. And artificial intelligence, if they suspend their judgement and they only use artificial intelligence, they will miss very important information that is critical for national security. And the same is true for something like our flagship school, the School of Foreign Service at Georgetown, one of the best in the world in that particular field, where you want to train the diplomats, and the heads of state, and the great strategical thinkers on policy and politics in the international arena to precisely think not in the mechanical way that a machine can think, but also to connect those dots. And, sure they should be using those tools in order to, you know, get the most favorable position and the starting position, But they should also use their critical thinking always, and their capabilities of analysis in order to produce good outcomes and good conclusions. Regarding redoing the assignments, absolutely true. But that is hard. It is a lot of work. We're very busy faculty members. We have to grade. We have to be on committees. We have to do research. And now they ask us to redo our entire assessment strategy, with new assignments that we need to grade again and account for artificial intelligence. And I don't think that any provost out there is saying, you know what? You can take two semesters off to work on this and retool all your courses. That doesn't happen in the institutions that I know of. If you get time off because you're entitled to it, you want to devote that time to do research because that is really what you sign up for when you pursued an academic career, in many cases. I can tell you one thing, that here in Europe where oftentimes they look at these problems with fewer resources than we do in the United States, a lot of faculty members at the high school level, at the college level, are moving to oral examinations because it's much harder to cheat with ChatGPT with an oral examination. Because they will ask you interactive, adaptive questions—like the ones we suffered when we were defending our doctoral dissertations. And they will realize, the faculty members, whether or not you know the material and you understand the material. Now, imagine oral examinations for a class of one hundred, two hundred, four hundred. Do you do one for the entire semester, with one topic chosen and run them? Or do you do several throughout the semester? Do you end up using a ChatGPT virtual assistance to conduct your oral examinations? I think these are complex questions. But certainly redoing our assignments and redoing the way we teach and the way we evaluate our students is perhaps a necessary consequence of the advent of artificial intelligence. FASKIANOS: So next question from Damian Odunze, who is an assistant professor at Delta State University in Cleveland, Mississippi: Who should safeguard ethical concerns and misuse of AI by criminals? Should the onus fall on the creators and companies like Apple, Google, and Microsoft to ensure security and not pass it on to the end users of the product? And I think you mentioned at the top in your remarks, Pablo, about how the founder of ChatGPT was urging the Congress to put into place some regulation. What is the onus on ChatGPT to protect against some of this as well? MOLINA: Well, I'm going to recycle more of the material from my doctoral dissertation. In this case it was the Molina cycle of innovation and regulation. It goes like this, basically there are—you know, there are engineers and scientists who create new information technologies. And then there are entrepreneurs and businesspeople and executives to figure out, OK, I know how to package this so that people are going to use it, buy it, subscribe to it, or look at it, so that I can sell the advertisement to others. And, you know, this begins and very, very soon the abuses start. And the abuses are that criminals are using these platforms for reasons that were not envisioned before. Even the executives, as we've seen with Google, and Facebook, and others, decide to invade the privacy of the people because they only have to pay a big fine, but they make much more money than the fines or they expect not to be caught. And what happened in this cycle is that eventually there is so much noise in the media, congressional hearings, that eventually regulators step in and they try to pass new laws to do this, or the regulatory agencies try to investigate using the powers given to them. And then all of these new rules have to be tested in courts of law, which could take years by the time it reaches sometimes all the way to the Supreme Court. Some of them are even knocked down on the way to the Supreme Court when they realize this is not constitutional, it's a conflict of laws, and things like that. Now, by the time we regulate these new technologies, not only many years have gone by, but the technologies have changed. The marketing products and services have changed, the abuses have changed, and the criminals have changed. So this is why we're always living in a loosely regulated space when it comes to information technology. And this is an issue of accountability. We're finding this, for example, with information security. If my phone is my hacked, or my computer, my email, is it the fault of Microsoft, and Apple, and Dell, and everybody else? Why am I the one paying the consequences and not any of these companies? Because it's unregulated. So morally speaking, yes. These companies are accountable. Morally speaking also the users are accountable, because we're using these tools because we're incorporating them professionally. Legally speaking, so far, nobody is accountable except the lawyers who submitted briefs that were not correct in a court of law and were disciplined for that. But other than that, right now, it is a very gray space. So in my mind, it requires everybody. It takes a village to do the morally correct thing. It starts with the companies and the inventors. It involves the regulators, who should do their job and make sure that there's no unnecessary harm created by these tools. But it also involves every company executive, every professional, every student, and professor who decides to use these tools. FASKIANOS: OK. I'm going to take—combine a couple questions from Dorothy Marinucci and Venky Venkatachalam about the effect of AI on jobs. Dorothy talks about—she's from Fordham University—about she read something about Germany's best-selling newspaper Bild reportedly adopting artificial intelligence to replace certain editorial roles in an effort to cut costs. Does this mean that the field of journalism communication will change? And Venky's question is: AI—one of the impacts is in the area of automation, leading to elimination of certain types of jobs. Can you talk about both the elimination of jobs and what new types of jobs you think will be created as AI matures into the business world with more value-added applications? MOLINA: Well, what I like about predicting the future, and I've done this before in conferences and papers, is that, you know, when the future comes ten years from now people will either not remember what I said, or, you know, maybe I was lucky and my prediction was correct. In the specific field of journalism, and we've seen it, the journalism and communications field, decimated because the money that they used to make with advertising—and, you know, certainly a bit part of that were in the form of corporate profits. But many other one in the form of hiring good journalists, and investigative journalism, and these people could be six months writing a story when right now they have six hours to write a story, because there are no resources. And all the advertisement money went instead to Facebook, and Google, and many others because they work very well for advertisements. But now the lifeblood of journalism organizations has been really, you know, undermined. And there's good journalism in other places, in newspapers, but sadly this is a great temptation to replace some of the journalists with more artificial intelligence, particularly the most—on the least important pieces. I would argue that editorial pieces are the most important in newspapers, the ones requiring ideology, and critical thinking, and many others. Whereas there are others that tell you about traffic changes that perhaps do not—or weather patterns, without offending any meteorologists, that maybe require a more mechanical approach. I would argue that a lot of professions are going to be transformed because, well, if ChatGPT can write real estate announcements that work very well, well, you may need fewer people doing this. And yet, I think that what we're going to find is the same thing we found when technology arrived. We all thought that the arrival of computers would mean that everybody would be without a job. Guess what? It meant something different. It meant that in order to do our jobs, we had to learn how to use computers. So I would argue that this is going to be the same case. To be a good doctor, to be a good lawyer, to be a good economist, to be a good knowledge worker you're going to have to learn also how to use whatever artificial intelligence tools are available out there, and use them professionally within the moral and the ontological concerns that apply to your particular profession. Those are the kind of jobs that I think are going to be very important. And, of course, all the technical jobs, as I mentioned. There are tons of people who consider themselves artificial intelligence experts. Only a few at the very top understand these systems. But there are many others in the pyramid that help with preparing these systems, with the support, the maintenance, the marketing, preparing the datasets to go into these particular models, working with regulators and legislators and compliance organizations to make sure that the algorithms and the tools are not running afoul of existing regulations. All of those, I think, are going to be interesting jobs that will be part of the arrival of artificial intelligence. FASKIANOS: Great. We have so many questions left and we just couldn't get to them all. I'm just going to ask you just to maybe reflect on how the use of artificial intelligence in higher education will affect U.S. foreign policy and international relations. I know you touched upon it a little bit in reacting to the comment from our Georgetown University colleague, but any additional thoughts you might want to add before we close? MOLINA: Well, let's be honest, one particular one that applies to education and to everything else, there is a race—a worldwide race for artificial intelligence progress. The big companies are fighting—you know, Google, and Meta, many others, are really putting—Amazon—putting resources into that, trying to be first in this particular race. But it's also a national race. For example, it's very clear that there are executive orders from the United States as well as regulations and declarations from China that basically are indicating these two big nations are trying to be first in dominating the use of artificial intelligence. And let's be honest, in order to do well in artificial intelligence you need not only the scientists who are going to create those models and refine them, but you also need the bodies of data that you need to feed these algorithms in order to have good algorithms. So the barriers to entry for other nations and the barriers to entry by all the technology companies are going to be very, very high. It's not going to be easy for any small company to say: Oh, now I'm a huge player in artificial intelligence. Because even if you may have created an interesting new algorithmic procedure, you don't have the datasets that the huge companies have been able to amass and work on for the longest time. Every time you submit a question to ChatGPT, the ChatGPT experts are using their questions to refine the tool. The same way that when we were using voice recognition with Apple or Android or other companies, that we're using those voices and our accents and our mistakes in order to refine their voice recognition technologies. So this is the power. We'll see that the early bird gets the worm of those who are investing, those who are aggressively going for it, and those who are also judiciously regulating this can really do very well in the international arena when it comes to artificial intelligence. And so will their universities, because they will be able to really train those knowledge workers, they'll be able to get the money generated from artificial intelligence, and they will be able to, you know, feedback one with the other. The advances in the technology will result in more need for students, more students graduating will propel the industry. And there will also be—we'll always have a fight for talent where companies and countries will attract those people who really know about these wonderful things. Now, keep in mind that artificial intelligence was the core of this, but there are so many other emerging issues in information technology. And some of them are critical to higher education. So we're still, you know, lots of hype, but we think that virtual reality will have an amazing impact on the way we teach and we conduct research and we train for certain skills. We think that quantum computing has the ability to revolutionize the way we conduct research, allowing us to do competitions that were not even thinkable today. We'll look at things like robotics. And if you ask me about what is going to take many jobs away, I would say that robotics can take a lot of jobs away. Now, we thought that there would be no factory workers left because of robots, but that hasn't happened. But keep adding robots with artificial intelligence to serve you a cappuccino, or your meal, or take care of your laundry, or many other things, or maybe clean your hotel room, and you realize, oh, there are lots of jobs out there that no longer will be there. Think about artificial intelligence for self-driving vehicles, boats, planes, cargo ships, commercial airplanes. Think about the thousands of taxi drivers and truck drivers who may end up being out of jobs because, listen, the machines drive safer, and they don't get tired, and they can be driving twenty-four by seven, and they don't require health benefits, or retirement. They don't get depressed. They never miss. Think about many of the technologies out there that have an impact on what we do. So, but artificial intelligence is a multiplier to technologies, a contributor to many other fields and many other technologies. And this is why we're so—spending so much time and so much energy thinking about these particular issues. FASKIANOS: Well, thank you, Pablo Molina. We really appreciate it. Again, my apologies that we couldn't get to all of the questions and comments in the chat, but we appreciate all of you for your questions and, of course, your insights were really terrific, Dr. P. So we will, again, be sending out the link to this video and transcript, as well as the resources that you mentioned during this discussion. I hope you all enjoy the Fourth of July. And I encourage you to follow @CFR_Academic on Twitter and visit CFR.org, ForeignAffairs.com, and ThinkGlobalHealth.org for research and analysis on global issues. Again, you send us comments, feedback, suggestions to CFRacademic@CFR.org. And, again, thank you all for joining us. We look forward to your continued participation in CFR Academic programming. Have a great day. MOLINA: Adios. (END)
Join Matty O on Triple M Homegrown as he sits down with Australian music legend, Russell Thomas, for an unforgettable conversation. With a career spanning various roles such as management and publicity, Russell has left an indelible mark on the music scene. Join us as we embark on a captivating journey through time, reminiscing about the iconic songs that Russell helped break on radio. From the timeless tunes of John Farnham to the energetic rock of Australian Crawl, and the soulful melodies of John Butler, Russell Thomas has had a hand in shaping the careers of some of Australia's most beloved artists. With an abundance of stories and experiences from his travels around the world, Russell's wealth of knowledge and insights provide a unique perspective on the music industry. Tune in as we delve into the fascinating tales behind the scenes, shining a light on the challenges and triumphs encountered along the way. If you're a fan of Australian music or simply curious about the inner workings of the industry, this episode is a must-listen. Gain exclusive access to the man who has seen it all, as Russell Thomas shares his remarkable journey filled with incredible moments and unforgettable achievements. More info on what Russell does best, below. https://kaosman.com.au/about/ See omnystudio.com/listener for privacy information.
Join Matty O on Triple M Homegrown as he sits down with Australian music legend, Russell Thomas, for an unforgettable conversation. With a career spanning various roles such as management and publicity, Russell has left an indelible mark on the music scene. Join us as we embark on a captivating journey through time, reminiscing about the iconic songs that Russell helped break on radio. From the timeless tunes of John Farnham to the energetic rock of Australian Crawl, and the soulful melodies of John Butler, Russell Thomas has had a hand in shaping the careers of some of Australia's most beloved artists. With an abundance of stories and experiences from his travels around the world, Russell's wealth of knowledge and insights provide a unique perspective on the music industry. Tune in as we delve into the fascinating tales behind the scenes, shining a light on the challenges and triumphs encountered along the way. If you're a fan of Australian music or simply curious about the inner workings of the industry, this episode is a must-listen. Gain exclusive access to the man who has seen it all, as Russell Thomas shares his remarkable journey filled with incredible moments and unforgettable achievements. More info on what Russell does best, below. https://kaosman.com.au/about/ See omnystudio.com/listener for privacy information.
In this episode, LA Opera Connects Vice President Tehvon Fowler-Chapman sits down with internationally acclaimed tenor and LA Opera Artist in Residence Russell Thomas to discuss storytelling in opera and what he hopes to impart to the next generation of artists. Hear Russell Thomas in recital at the Colburn on Saturday February 25, tickets are available now at LAOpera.org.
In This Episode: Actor Russell Thomas Talks Playing The Handsome And Charismatic Vice President in Tyler Perry's Hit Drama "The Oval" + What It Was Like Working With Jessica Biel In New Hulu Drama Series "Candy" + What It Was Like Playing Football At UCLA + How That Work Ethic Translated Into Acting + What Song Best Represents His Journey + Life Lessons He Learned From His Family + More! Executive Producer: @boss545 #TheWinnersCircle #JuneArcher #RussellThomas #TheOval #TylerPerry #Candy #Hulu #Actor #VicePresident #Family #Aqwela #Inspiration #Motivation
Very few people understand their purpose in life. Digital Mogul RUSSELL THOMAS understands the path to greatness and pain it will take to fulfill his dreams.
In this episode, LA Opera's Sebastian Paul and Marybelle Musco President and CEO Christopher Koelsch, takes an in-depth look at the mainstage operas and special events that make up our spectacular 37th season with Maestro James Conlon, LA Opera's Richard Seaver Music Director, and Russell Thomas, LA Opera's Artist in Residence. Tickets to LA Opera's 22-23 season are available now at LAOpera.org
Sat down with my friend Russell Thomas to talk about life in the entertainment industry. What does it mean to make it? In the last year, Russell landed some pretty big jobs, including Tyler Perry's The Oval and Candy with Jessica Biel. What are the fears actors experience on their way to success? And other fun topics like politics, gun control, and Jordan Peterson. So sit back, relax, and enjoy my conversation with Russell. • Russell's Social: IG - https://www.instagram.com/russell_thomas_on_ig/ • The show is sponsored by https://fckitbrand.com/, on IG https://www.instagram.com/fckitbrand/ . It's my brand that promotes creative expression in all its forms. • Danny Goler's IG: https://www.instagram.com/dannygoler/ https://www.instagram.com/dangoproductions/ • #joerogan #jre #reggiewatts #fckitbrand #dangothoughts #interview #show #podcast #thejoeroganexperience #joeroganexperience #simulation #simulationtheory #philosophy #3Dart #art #future #cinema #cinematography #director #film • If you'd like to support my channel so I can keep making content consider becoming a patron. My Patreon account: https://www.patreon.com/dangothoughts --- Support this podcast: https://anchor.fm/danny-goler/support
In this podcast, Christopher Koelsch, LA Opera's Sebastian Paul and Marybelle Musco President and CEO, chats with internationally acclaimed tenor and LA Opera Artist in Residence Russell Thomas about careers and access in opera as well as Mr. Thomas's journey to the operatic stage. Tickets to LA Opera's 22-23 season are available now at LAOpera.org.
In this episode we meet Russell Thomas who is the general manager of Alaska Sportfishing Expeditions. Mark and his dad travel there this week. Then we have Richie Erickson who found a record moose antler shed.
On this week's episode, Alex and Lewis discuss:- Racing 41-22 Sale- Sale's fantastic travelling support- Moments of magic from Teddy Thomas and Finn Russell- French TV conspiracies- This weekend's Champions Cup SFs- Rohan returns to South AfricaSupport the show
In this podcast, renowned soprano Latonia Moore shares the synopsis for Verdi's Aida, an opera with some of the most famous music in the operatic canon. Showing May 21 - June 12, see Latonia Moore and Russell Thomas star as secret lovers from rival kingdoms in this timeless romance, directed by Francesca Zambello and conducted by James Conlon, at LA Opera. Tickets are available now on our website, LAOpera.org.
Recognized by Opera News as “one of the finest singers of his generation,” American bass-baritone Ryan McKinny has earned his reputation as an artist with something to say. His relentless curiosity informs riveting character portrayals and beautifully crafted performances, reminding audiences of their shared humanity with characters on stage and screen. This season, McKinny brings his agile stage presence and comedic skill to performances of Mozart's Le nozze di Figaro on both U.S. coasts. He first appears as the titular Figaro in a Richard Eyre production at New York City's Metropolitan Opera, with an all-star cast that includes Golda Schultz, Lucy Crowe, Isabel Leonard, and Adam Plachetka. He then makes his Seattle Opera debut reprising the role in a Peter Kazaras production, under the baton of Alevtina Ioffe. In between productions – and coasts – McKinny joins collaborative pianist Kathleen Kelly for a recital at the Lied Center of Kansas, featuring works by Schumann, Debussy, Mahler, and Kurt Weill. In summer 2022, he joins the Boston Symphony at Tanglewood as the title character in Don Giovanni, with Andris Nelsons on the podium. He concludes the season with the Philadelphia Orchestra at Saratoga Performing Arts Center, appearing as soloist in Beethoven's Ninth Symphony with conductor Yannick Nézet-Séguin. Offstage, McKinny continues to adapt the beauty of his art form to the film screen, collaborating on a documentary with Jamie Barton and Stephanie Blythe. Through his work with Helio Arts, he commissions artists to write, direct, and film original stories, leveraging his personal power to help elevate new voices and visions in the classical performing arts world. During the pandemic, he has partnered with artists like J'Nai Bridges, Russell Thomas, John Holiday, and Julia Bullock to create stunning and innovative performances for streaming audiences at Dallas Opera, Houston Grand Opera, Lyric Opera of Chicago, On Site Opera, and the Glimmerglass Festival. McKinny's recent debut as Joseph De Rocher in Jake Heggie and Terrence McNally's Dead Man Walking at Lyric Opera of Chicago was hailed by the Chicago Tribune as an “an indelible performance...an acting tour de force buttressed by a warmly inviting voice.” He has also appeared as the title character in Don Giovanni (Washington National Opera, Lyric Opera of Chicago, Houston Grand Opera), Escamillo in Carmen (Semperoper Dresden, Deutsche Oper Berlin, Staatsoper Hamburg, Houston Grand Opera), and Mozart's Figaro (Washington National Opera, Wolf Trap Opera, Houston Grand Opera). McKinny made a critically acclaimed Bayreuth Festival debut as Amfortas in Parsifal, a role he has performed around the world, including appearances at Argentina's Teatro Cólon, Deutsche Oper am Rhein, and Dutch National Opera. Other Wagnerian roles include Kurwenal in Tristan und Isolde (Deutsche Oper Berlin, Houston Grand Opera, Canadian Opera Company), Biterolf in Tannhäuser and Kothner in Die Meistersinger von Nürnberg, both at the Metropolitan Opera, Wotan in Opéra de Montréal's Das Rheingold, Donner/Gunther in Wagner's Ring cycle (Washington National Opera, Boston Symphony Orchestra, Houston Grand Opera), and the titular Dutchman in Der fliegende Holländer (Staatsoper Hamburg, Milwaukee Symphony, Glimmerglass Festival, Hawaii Opera Theater). McKinny is a frequent guest artist at Los Angeles Opera, where he has sung Count Alamaviva in Le nozze di Figaro, Don Basilio in Il barbiere di Siviglia, and Stanley Kowalski in Previn's A Streetcar Named Desire, opposite Renée Fleming as Blanche DuBois, and at Santa Fe Opera, where he has appeared as Jochanaan in Salome and Oppenheimer in Doctor Atomic. An alumnus of the Houston Grand Opera Studio, Mr. McKinny has made a number of important role debuts on the HGO mainstage, including the iconic title roles of Don Giovanni and Rigoletto. McKinny is a long-time artistic collaborator of composer John Adams and director Peter Sellars, having appeared in Sellars productions of Adams' Girls of the Golden West (San Francisco Opera, Dutch National Opera) and Doctor Atomic (Santa Fe Opera), in addition to Adams' Nixon in China with the Los Angeles Philharmonic. He has also performed under Sellars' direction in Stravinsky's Oedipus Rex (Sydney Festival), Tristan und Isolde (Canadian Opera Company), and Shostakovich's Orango with the London Philharmonia and Los Angeles Philharmonic, the latter comprising Esa-Pekka Salonen's final concerts as music director. Other recent orchestral engagements include Beethoven's Symphony No. 9 and a double bill of Michael Tilson Thomas' Rilke Songs and Mahler's Des Knaben Wunderhorn with San Francisco Symphony, Mahler's Symphony No. 8 and Bernstein's Mass with Gustavo Dudamel and the Los Angeles Philharmonic, Beethoven's Symphony No. 9 with Cleveland Orchestra and National Symphony, Rossini's Stabat Mater at Grant Park Music Festival, Britten's War Requiem with Marin Alsop and Baltimore Symphony Orchestra, and Oedipus Rex with Chicago Symphony. McKinny benefited from early educational opportunities at the Aspen Music Festival, where he sang his first performance of Winterreise accompanied on the piano by Richard Bado, and at the Wolf Trap Opera Company, where he sang Barone di Kelbar in Verdi's Un giorno di regno, Le Gouverneur in Rossini's Le comte Ory and Figaro in Le nozze di Figaro. McKinny made his Carnegie Hall debut in Handel's Messiah with the Musica Sacra Orchestra while still a student at the Juilliard School. The first recipient of Operalia's Birgit Nilsson Prize for singing Wagner, McKinny has also received the prestigious George London-Kirsten Flagstad Award, presented by the George London Foundation to a singer undertaking a significant Wagnerian career. McKinny represented the United States in the 2007 BBC Cardiff Singer of the World Competition, where he was a finalist in the Rosenblatt Recital Song Prize, and he was a Grand Finalist in the 2007 Metropolitan Opera National Council Auditions, captured in the film The Audition.
Russell Thomas, CEO, LifeTonic Russell Thomas is the Founder and CEO of LifeTonic, a division of Natural Extraction Systems. Instead of solvents, LifeTonic uses a proprietary Evaporative ExtractionTM process that uses heated air to gently extract CBD and terpenes from hemp. Evaporative Extraction combines extraction, activation, and refinement into a single step to produce a potent, high terpene content, premium full-spectrum extract. Cannabinoids and beneficial terpenes are evaporated in seconds directly from dry plant material to produce extracts with vastly superior terpene content. LifeTonic's Evaporative ExtractionTM process is protected by 37 granted and pending US and international patents. LifeTonic is the only supplier in the world to offer hemp extract utilizing this process. Russell was also instrumental in bringing LifeTonic's ionized cannabinoid products to market. Cannabinoids are oil based - and water and oil do not mix. While the rest of the industry has pursued methods to mix oil and water, LifeTonic did it completely differently. Ionized CBDTM is not a water solubilized oil suspension, nano-emulsion or liposomal encapsulation. Ionized CBD is a deprotonated CBD salt that dissolves completely in water and water-based liquids and is long-term shelf-stable. Since ionized cannabinoid products are dissolved vs. emulsified, they present a rapid onset that is noticeable as little as 2 - 3 minutes. In addition to co-founding LifeTonic and Natural Extraction Systems, Russell also invented many of their core technologies. Russell has a unique ability to identify critical gaps in markets and inspire invention in both himself and others. His best inventions and ideas are through passionate collaboration with team members. In total, Russell has been an inventor in over 150 patents and patent applications spanning from cleantech and automotive technologies in his former career, to LifeTonic's current extraction technologies and drug and supplement technologies. Russell attended the Massachusetts Institute of Technology (MIT) as an undergraduate majoring in mechanical engineering. He postponed his education and left MIT in good standing to found his first startup venture. https://www.linkedin.com/in/russell-thomas-37345b8/ https://lifetonic.com/ https://www.instagram.com/lovelifetonic/ Learn more about your ad choices. Visit megaphone.fm/adchoices
Today in botanical history, we celebrate an American poet and writer, a look back at a one-of-a-kind event at the gardens at Iowa State, and the English gardener who bred phenomenal lupins. We'll hear an excerpt from Thomas Merton's diary entry for October. We Grow That Garden Library™ with an award-winning modern book on scent in the garden. And then we'll wrap things up with the legacy of a college head gardener and how his memory still lives on at the greenhouse. Subscribe Apple | Google | Spotify | Stitcher | iHeart To listen to the show while you're at home, just ask Alexa or Google to “Play the latest episode of The Daily Gardener Podcast.” And she will. It's just that easy. The Daily Gardener Friday Newsletter Sign up for the FREE Friday Newsletter featuring: A personal update from me Garden-related items for your calendar The Grow That Garden Library™ featured books for the week Gardener gift ideas Garden-inspired recipes Exclusive updates regarding the show Plus, each week, one lucky subscriber wins a book from the Grow That Garden Library™ bookshelf. Gardener Greetings Send your garden pics, stories, birthday wishes, and so forth to Jennifer@theDailyGardener.org Facebook Group If you'd like to check out my curated news articles and original blog posts for yourself, you're in luck. I share all of it with the Listener Community in the Free Facebook Group - The Daily Gardener Community. So, there's no need to take notes or search for links. The next time you're on Facebook, search for Daily Gardener Community, where you'd search for a friend... and request to join. I'd love to meet you in the group. Curated News 10 Things Your Landscape Architect Wishes You Knew (But Is Too Polite to Tell You) | Gardenista | Barbara Peck Important Events October 15, 1830 Birth of Helen Hunt Jackson, (pen name H.H.) American poet and writer. She fought for the dignity of Native Americans and wrote about mistreatment by the US government in A Century of Dishonor (1881) and Ramona (1884). Today Helen is remembered for her light-hearted poems like: By all these lovely tokens September days are here, with Summer's best of weather and Autumn's best of cheer. And O suns and skies and clouds of June, And flowers of June together, Ye cannot rival for one hour October's bright blue weather Her poem Vanity of Vanities is a favorite of gardeners. Bee to the blossom, moth to the flame; Each to his passion; what's in a name? Red clover's sweetest, well the bee knows; No bee can suck it; lonely it blows. Deep lies the honey, out of reach, deep; What use in honey hidden to keep? Robbed in the autumn, starving for bread; Who stops to pity a honey-bee dead? Star-flames are brightest, blazing the skies; Only a hand's breadth the moth-wing flies. Fooled with a candle, scorched with a breath; Poor little miller, a tawdry death; Life is a honey, life is a flame; Each to his passion; what's in a name? Swinging and circling, face to the sun, Brief little planet, how it doth run! Bee-time and moth-time, add the amount; white heat and honey, who keeps the count? Gone some fine evening, a spark out-tost! The world no darker for one star lost! Bee to the blossom, moth to the flame; Each to his passion; what's in a name? October 15, 1897 On this day, The Des Moines Register ran a headline from Ames Iowa: Crowd Ruins Iowa State's Flower Plots. An unfounded rumor that flowers in the Iowa State college gardens could be had for the picking because of an expected frost led to an unprecedented display of vandalism here. A crowd estimated at 150 to 200 persons Sunday went through the horticulture department gardens, stripping off flowers and pulling up bushes until routed by Ames police. Officers relieved the mob of most of the flowers they had seized, but members of the horticulture department said the loss would be heavy. Most of the flowers and plants stripped were being used for experimental work, they added, and the loss, therefore, could not be measured in dollars and cents. Chrysanthemums sent to Iowa State by E. G. Kraus of the University of Chicago were picked clean. The flowers were being used In tests to determine resistance to cold weather and the experiment was ruined, officials said. The college gardens are used primarily for research, and their part in campus beautification is secondary. The college rose garden is one of 16 being used as part of a national research program. Horticulture department members said it never has been college policy to permit picking of flowers by the public, although visitors always have been welcome to come and look at any time. Signs are displayed prominently throughout the gardens warning visitors not to pick anything. College officials were at a loss to explain how the rumor might have started and said it was the first time the gardens ever had been invaded by any sizeable number of flower pickers. Ames townspeople and Iowa State college staff members were among those who went through the gardens on the picking spree, police said. Professor E.C. Volz reported that more than a dozen persons, some from nearby towns, stopped at his office Monday to find out where they might get flowers. October 15, 1951 Death of George Russell, English gardener and plant breeder. He's remembered for his work with lupins and the creation of his stunning Russell Hybrids. George was a professional gardener, but his interest in lupins was ignited after seeing a vase of the blossom at one of his clients, a Mrs. Micklethwaite. When he examined the bloom, he fell in love with the architecture and form of the flower, but he wasn't thrilled by the solid purple color. He reportedly remarked, Now, there's a plant that could stand some improving. Starting at age 54, George spent the next two decades cultivating five thousand lupines every year on his two allotments, and he used bee pollination to develop his hybrids. From each year's crop, just five percent were selected for their seed based on the traits George found most appealing. For over two decades, George kept his lupines to himself. But finally, in 1935, nurseryman James Baker struck a deal with George: his stock of plants in return for a place to live for him and his assistant and the opportunity to continue his work. Two years later, George's lupines - in a rainbow of colors - were the talk of the Royal Horticulture Society flower show. George won a gold medal and a Veitch Memorial Medal for his incredible work. After George died on this day, much of his work died with him. Without his yearly devotion, many of his lupines reverted back to their wild purple color and tendencies or succumbed to Cucumber mosaic virus. Today, Sarah Conibear's ("con-ah-BEER") nursery Westcountry Lupins in North Devon is doing her own exciting work with this plant. In 2014, her lupines were featured in the Chelsea Flower Show and her red lupin, the Beefeater, is a new favorite with gardeners. Now, the history of Lupins is pretty fascinating. The first lupins in England were sent over from the Mediterranean. Other lupins were found in the Western Hemisphere. During his time in North America, the Swedish botanist Pehr Kalm observed that livestock left lupin alone even though it was green and "soft to the touch." George Russell planted the variety discovered by the botanist David Douglas in British Columbia. Lupins are a plant in motion. They follow the sun in the daytime, but Charles Darwin observed that they sleep "in three different [ways]" when they close their petals at night. Henry David Thoreau wrote about Lupins in his book, Summer. He wrote, Lupin seeds have long been used by the Navajo to make a medicine that not only relieves boils but is a cure for sterility. [Lupine] is even believed to be effective in producing girl babies. Unearthed Words Brilliant, windy day—cold. It is fall. It is the kind of day in October that Pop used to talk about. I thought about my grandfather as I came up through the hollow, with the sun on the bare persimmon trees, and a song in my mouth. All songs are, as it were, one's last. I have been grateful for life. ― Thomas Merton, A Year with Thomas Merton: Daily Meditations from His Journals Grow That Garden Library The Scentual Garden By Ken Druse This book came out in October of 2019, and the subtitle is Exploring the World of Botanical Fragrance. The author Joe Lamp'l said, "A brilliant and fascinating journey into perhaps the most overlooked and under-appreciated dimension of plants. Ken's well-researched information, experience, and perfect examples, now have me appreciating plants, gardens, and designs in a fresh and stimulating way." Ken Druse is a celebrated lecturer and an award-winning author and photographer who has been called "the guru of natural gardening" by the New York Times. He is best known for his 20 garden books published over the past 25 years. And, after reading this book, I immediately began to pay much more attention to fragrance in my garden. The book is 256 illustrated pages of 12 categories of scented plant picks and descriptions for the garden - from plants to shrubs and trees. You can get a copy of The Scentual Garden By Ken Druse and support the show, using the Amazon Link in today's Show Notes for around $40. Today's Botanic Spark Reviving the little botanic spark in your heart October 15, 1959 On this day, Bloomington's Indiana University captured a photo of head gardener Hugh Wallace Scales (who always went by "Wally") hard at work with the plants in the greenhouse. Today, in memory of Wally, greenhouse staffers have named their prized Amorphophallus titanum (a.k.a. titan arum, corpse flower) "Wally." Wally was the first manager of the Jordan Hall greenhouse, and the building now serves as home to the biology department. In addition to collecting plants, Wally helped establish the teaching collection and conservatory. Thanks for listening to The Daily Gardener. And remember: "For a happy, healthy life, garden every day."
In this podcast, Christopher Koelsch, President and CEO of LA Opera, speaks with world-renowned tenor, Russell Thomas, LA Opera's recently-appointed Artist in Residence. They discuss Mr. Thomas's new role with LA Opera which includes his two newly created training programs for young singers, his journey discovering and sharing opera, and how the COVID-19 pandemic has shaped the art form.
What if cannabis beverages were the same as alcoholic beverages? Most people believe that timing is the reason smoking and vaping remains the most common why to ingest cannabis. Russell Thomas the founder of Life Tonic and Vapor Distilled joins Dan Humiston to talk their technology which makes the rate of cannabis absorption similar to alcohol. He explains that consumers of cannabis beverages infused with their technology won't have to wait; the experience will begin just like drinking an alcoholic beverage. Produce by PodCONXhttps://lifetonic.com/https://www.vapordistilled.com/https://podconx.com/guests/russell-thomas
Episode 8: Tim Welcomes internationally acclaimed tenor, Russell Thomas. Tim drinks a Chimay and Russell a fancy lemonade. Tim and Russell reminisce about their first meeting at The Aspen Music Festival, and how that summer was pivotal for Russell on his artistic path. Russell tells how he fell in love with Opera by flipping through radio stations. They discuss Russell's approach to technique, the importance of being able to ask questions during the learning process, and just how far he's willing to go to work with the right teacher. They chat about what Russell thinks about while singing an aria and his complex internal balancing act. Russell also shares about his ‘big break' and the long process of putting himself out there. Russell speaks about his time at the Metropolitan Opera and the disparity in how he was treated there. He speaks to the impact that James Levine, John Fisher, and Ken Noda had on his artistic development. Russell talks about growing up in a primarily Cuban neighborhood in Miami, coming to understand his racial identity until he entered the classical music community and moved away/lived on his own, and repeatedly being pulled over by the police for driving in his own neighborhood. Russell shares a response to an early audition, and how this comment fueled Russell's drive to succeed. They discuss whether things are changing for BIPOC people and the general futility of hosting panels as a supposed action, the importance of white people joining the conversation about race today, and how white outrage is not enough. Russell talks about his new position at Los Angeles Opera as Artist in Residence. He reveals how he got the job and his vision for his work there. They talk about Russell's hopes for someday running an opera company, how racial disparity in the operatic world affects the makeup of general directors at companies across the country, and how this appointment at impacts his trajectory. More information on the program Russell is developing as part his tenure there, the HBCU Opera Career Comprehensive, can be found on the Los Angeles Opera Website here: https://www.laopera.org/about-us/hbcu-opera-career-comprehensive/ Tim shares more about the history and etymology of the Mvskoke and Seminole peoples in this episode during the land acknowledgement at the opening of the show. At the beginning of every episode, Tim and Russell perform a land acknowledgement, and Russell comments on how his ancestors were not brought to this land willingly as part of his acknowledgement. If you want to know more about land acknowledgments, and the original tenants and cultures of your current location, Tim suggests using the Native Land App https://apps.apple.com/us/app/native-land/id1194356597 or at https://play.google.com/store/apps/details?id=ca.nativeland.NativeLand&hl=en&gl=US We heard a clip of Russell singing Roberto Devereux with San Francisco Opera info on that production can be found here: https://sfopera.com/devereux Russell talked about Vanished, a project with Ryan McKinney and Dallas Opera. Here is the info on that: Vanished – The Dallas Opera (NOW) Ryan McKinney has taken the last year to transform himself into a fully-fledged filmmaker and his latest work, “Vanished” might be his most impressive yet. The work, starring Russell Thomas and John Holiday, explores music by Gluck, Monteverdi, and Janáček assembled into a new narrative. https://www.thedallasopera.tv/products/vanished The story Tim mentioned for CBS Sunday morning is a story on interracial marriage for the anniversary of the Supreme Court Case Loving vs. Virginia, which did away with racial barriers in marriage. The link to that story is here: https://www.cbsnews.com/sunday-morning/ You can find Tim's Website here: timothylongmusic.com Special Thanks to Martha Redbone for her permission to use her song “Medicine Man” for the opening credits. More of her work can be found here and you can subscribe to her Youtube channel here. More information on Foundry Arts, the producer of Unequal Temperament, is available at www.thefoundryarts.com Foundry Arts is a lab for opera using collaboration and partnership to invest in artist development, dialogue, and expression, to sustain a rich, diverse, equitable, inclusive, and sustainable cultural landscape.
In this Behind the Curtain conversation, musicologist Dr. Kristi Brown Montesano and Dr. Arianne Helou, a dramaturg and French studies scholar, discuss "Oedipus Rex," composed by Igor Stravinsky to a libretto by Jean Cocteau based on the ancient Greek tragedy of the same name by Sophocles. The 1927 opera is a highly stylized, ritualistic work set in the time of plague. On Sunday, June 6, 2021, LA Opera will present "Oedipus Rex" at our home in the Dorothy Chandler Pavilion. With a limited audience and safety protocols observed, it will be our first public, indoor performance since March 2020. Richard Seaver Music Director James Conlon conducts a stellar cast led by tenor Russell Thomas, LA Opera's Artist in Residence, as Oedipus, the doomed king. Mezzo-soprano J'Nai Bridges returns as Jocasta, his queen (and mother). Legendary actor Stephen Fry will make his LA Opera debut (via audio recording) as the Narrator in this equally-legendary tale. A special online version of "Oedipus Rex" will be released on June 17 for home viewing. Please check our website at www.LAOpera.org for more information.
LA Opera artist in residence Russell Thomas has curated the digital recital "After Hours: Songs of Protest", honoring and celebrating some of the unforgettable music that has galvanized social justice. In this Behind The Curtain conversation, Dr. Shana Redmond, Professor of Musicology and African American Studies at UCLA, speaks with Russell Thomas, soprano Brandie Sutton and baritone Justin Austin about their journeys into and through music, and how they are approaching this repertory of powerful musical works. "After Hours: Songs of Protest" will be available to stream on LA Opera's website, www.laopera.org, beginning on Friday, June 11 at 5pm PST.
On the latest special episode of the PokerNews Podcast, Sarah Herring, Jeff Platt, and Chad Holloway recap the MSPT Sycuan Casino stop in San Diego, talk WSOP.com possibly coming to Michigan and Pennsylvania, and highlights from the 2021 PokerStars MISCOOP and NJSCOOP. They also chat with a pair of guests. First, Shaun Yaple of California's Hustler Casino joins the show to talk about the return of poker, the upcoming Hustler Casino Live show, and remembering the late Larry Flynt. Then, former November Niner Jesse Sylvia talks to Sarah about poker in Vegas, his plans for the WSOP, and his new poker endeavor, Floptimal, with Russell Thomas. Big thanks to the special sponsor this week in Elite Chip Care. Time Stamps *Time|Topic* 00:24 | Welcome to the show 00:42 | Jeff’s MSPT San Diego experience 03:20 | Teasing guests Shaun Yaple & Jesse Sylvia 04:13 | Winners from the MSPT Sycuan Casino 07:19 | Jeff gets slapped on the head 08:30 | Jeff draws ire of guy who got kicked out of casino 11:00 | Hustler Casino’s Shaun Yaple joins the show 13:50 | High demand for live poker 18:20 | Shaun Yaple’s poker origin story 21:00 | Making Hustler Poker more prominent in L.A. market 22:58 | Hustler Poker Live 30:00 | Game security on a live stream 34:56 | Remembering Larry Flynt 41:10 | Sponsor: Elite Chip Care 41:45 | Daniel Dvoress wins GGpoker Super Million$ title 43:49 | WPT Online Series coming to partypoker 45:25 | WSOP.com coming to Michigan and Pennsylvania? 49:30 | Highlights from the NJ and MI SCOOPs 52:20 | Sponsor: GGPoker 53:28 | Jesse Sylvia joins the show 54:35 | What has poker in Vegas been like? 58:35 | Projects keeping Sylvia busy 1:02:41 | Starting a staking group and software company 1:07:17 | Joining forces with Russell Thomas for Floptimal poker endeavor 1:19:55 | Plans for the 2021 WSOP 1:25:05 | Sponsor: Run It Once
Post by Skyler J. Collins (Editor). Episode 446 has Skyler giving his commentary on a quote by Bertrand Russell on the idea that some questions and opinions aren't open to discussion; by Thomas Jefferson on disobeying unjust laws; by Francis Mahaffy on the concept of "social justice" and the damage it does to justice; and by Mahatma Gandhi on the inhumanity that is the use of coercion.
Hello??? We've missed you! We've been working overtime to get this Opera Company Spreadsheet finished, and it's OUT! Check our insta bio for the link. In today's episode, we're tackling way too many categories... the original recording was 2.5 hours lmao First, something objectively WILD happened with the Richard Tucker Foundation this week that led us to discuss our differing opinions surrounding the phenomenon often called 'Cancel Culture'. We have a nuanced conversation about accountability, consequence, and our place in this narrative. Do we as white people have more work to do after a Cancelation? Spoiler alert: YUP Then, we take a second to reflect on one of the most powerful conversations we've seen take place in the opera world. Mezzo-soprano J'Nai Bridges hosts a zoom call with five other Black opera singers (Karen Slack, Julia Bullock, Morris Robinson, Lawrence Brownlee, and Russell Thomas) to reflect on the Opera world's response to George Floyd's lynching. Finally, the spreadsheet detailing Opera Companies' responses to the BLM protests/rebellions is out. We talk though some of our categorizations, what to look out for, and some ways we've been able to think critically about this data. As always, we wanna hear from you! xoxo the TTA ladies --- Send in a voice message: https://anchor.fm/thrilledtoannounce/message Support this podcast: https://anchor.fm/thrilledtoannounce/support
Join us as we go to Atlanta, GA to talk with the most honey toned tenor you have ever heard in your life, Russell Thomas, about teaching, time at home, change and body condoms. https://www.russellthomastenor.com/ https://www.laopera.org/discover/laoathome/living-room-recitals/russell-thomas-recital/ https://www.laopera.org/discover/laoathome/lift-every-voice/
That's the theory put forward by our guest on Deep Dive this week, Matt Alt (https://twitter.com/Matt_Alt) , the author of the recently published book, "Pure Invention: How Japan's Pop Culture Conquered the World." Taking its title from a quote by Oscar Wilde, "Pure Invention" is a cultural history of postwar Japan, told through the lens of the country's superstar inventions and how they spread across the globe. Hosted by Oscar Boyd (https://twitter.com/omhboyd) . Read/hear more: More from Matt Alt (https://www.mattalt.com) Pac-Man: How a faceless character based on eating changed video game history (https://www.japantimes.co.jp/culture/2020/07/11/general/pac-man-video-game-history/) (Russell Thomas, The Japan Times) Founder of Hello Kitty creator Sanrio steps down after 60-year stint (https://www.japantimes.co.jp/news/2020/06/13/business/corporate-business/hello-kitty-sanrio-shintaro-tsuji-steps-down/) (The Japan Times) On Walkman's 40th anniversary, Sony opens retro exhibition in Ginza (https://www.japantimes.co.jp/news/2019/07/01/business/corporate-business/walkmans-40th-anniversary-sony-opens-retro-exhibition-ginza/#.Xw6-mS2cZ24) (Hinano Kobayashi, The Japan Times) Episode 50: How the 'murder hornet' got its name (https://www.japantimes.co.jp/podcast/japan-murder-hornets-name/#.Xw7BlS2cZ24) (Deep Dive) Sign up to the Deep Dive mailing list (http://jtimes.jp/deepdivesub) and be notified every time a new episode comes out. Get in touch with us at deepdive@japantimes.co.jp. Photo via Wikimedia Commons
Seattle Opera Dramaturg Jonathan Dean introduces several different types of tenor, from the agile-voiced, graceful and elegant tenori di grazia, to the heroic and powerful tenori di forza, and all points in between. Includes musical examples featuring many favorite Seattle Opera tenors: Antonello Palombi, Edgardo Rocha, Laurence Brownlee, William Burden, Matthew Polenzani, Ben Heppner, James McCracken, Stefan Vinke, Francesco Demuro, Joseph Calleja, Alasdair Elliott, Peter Kazaras, Marcello Giordani, Neil Shicoff, Russell Thomas, Franco Corelli, and Vinson Cole.
In this episode of The Metropolitan Opera Guild Podcast, lecturer and music librarian Tanisha Mitchell talks about singers of the past and present who broke barriers, paved the way, and continue to carry the torch in "The Enduring Legacy of Black Singers in Opera.” In this first part of the series, Tanisha focuses on male singers spanning the 19th, 20th, and 21st century, including George Shirley, Robert McFerrin, Vinson Cole, Simon Estes, Sir Willard White, Derek Lee Ragin, Eric Owens, Morris Robinson, Russell Thomas, and many more!
[@ 5 min] Oliver goes ‘Inside the Huddle’ with Russell Thomas, one of the most sought-after tenors of his generation who specializes in the hardest-to-cast roles like Pollione in Bellini’s ‘Norma’, Florestan in Beethoven’s ‘Fidelio’ and the title role of Verdi's ‘Otello'… [@ 45 min] In ‘Chalk Talk’, the OBS gang wrap up the Opera Bracket Final Four from Michigan Opera Theater. Only a single team can have its one shining moment. Find out who… [@ 1h30min] And in the Two Minute Drill… Bad news from more of America’s summer opera festivals and worse news from the National Association of Teachers of Singing... www.facebook.com/obschi1 www.operaboxscore.com @operaboxscore
Russell Thomas discusses complex systems. You can find Russell's writings and works at Exploring Possibility Space and where you can also find the post "Think You Understand Black Swans? Think Again." If you want to learn more about complex systems make sure to check out Complexity Explorer, that features coursework and resources for the study of complex systems, and NetLogo, a free and open source platform for agent-based modeling and dynamical systems. The interview today was conducted by Sina Kashefipour, and the show is produced by Chelsea Daymon and Sina Kashefipour. If you have enjoyed listening to The Loopcast please consider making a donation to the show through our Patreon. We greatly appreciate it.
Coach Thomas stops buy and drop some gems of knowledge on Coach Ced. We get a different perspective about the actual necessity to begin training right away and discuss come sense theories of when to return to our sport. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/cedric-sapp/support
Chris, Matt, Rashad, Romeo, and Russ talk about Kobe Bryant.
Chris, Matt, Mercedes, Rashad, Romeo and Russ kick it and talk about height. Afterwards we give our Super Bowl Predictions. In our final say segment we talk about finances in relationships.
Are you ready to geek out? Like super bourbon geek out? Dr. Tom Collins has dedicated part of his career to the details of different spirits and wine. His studies looking at the chemical composition of bourbon as well as the chemical influence from barrels is what intrigued us. We examine, at a scientific level, what char levels create different compounds and reactions, how entry proof affects these compounds, and how bourbon and rye are different in their molecular makeup. Like I said, get ready to geek out! Show Partners: Barrell Craft Spirits has a national single barrel program. Ask your local retailer or bourbon club about selecting your own private barrel. Find out more at BarrellBourbon.com. Receive $25 off your first order at RackHouse Whiskey Club with code "Pursuit". Visit RackhouseWhiskeyClub.com. Show Notes: New EU Tariffs: https://www.latimes.com/food/story/2020-01-04/trump-wine-tariffs and https://qz.com/1779258/a-us-wine-tariff-on-the-eu-isnt-great-for-california/ Scotland ankle monitoring: https://www.thescottishsun.co.uk/news/5128975/scottish-criminals-alcohol-ankle-tags/ This week’s Above the Char with Fred Minnick talks about turning your hobby into a career. What is viticulture and enology? How did you choose this profession? Tell us about your research. What compounds are you looking for from toasted barrels? Are there times where a toasted barrel provides a certain flavor profile in the lab, but not in the real world? Is it hard to get consistency from the barrel? What was the outcome of your research? How do you get a buttery taste out of a barrel? Can you tell different whiskies apart chemically? What are the different compounds in rye vs. bourbon? Do bourbons have more differentiation compounds than ryes? How does each compound contribute to the bourbon? What kind of budget did you get to buy the bottles for research? Where do the fruity notes come from in bourbon? What are your thoughts on barrel entry proof? Do you think you could look at dusty bourbons from the 60's or 70's and see differences compared today? What's a big takeaway from your research? What happens when a whiskey is aged in a wine cask? 0:00 Yeah, I'm excited about today you sent me like beforehand, here's some info, so we don't look stupid. And then I started reading I'm like, well if I'm gonna look stupid 0:20 What's up everybody it is Episode 235 of bourbon pursuit. And this week we are back in action, yet again talking about bourbon. But before we do that we do have some news to cover. Now, we already know that the trade war, it's going pretty strong and bourbon has been hit, and there's no telling if that is ever going to end. But now, there's a new target insight as part of a retaliation effort and we're looking at wine as sort of say more specifically European wine and other kind of European whiskeys. So there's currently a looming trade tariffs up to 100% that would affect all European Union countries, selling wine and other spirits to the United States. Now wine in general is imported as a $20 billion a year industry here in the States. And this follows already an existing round of 25% tariffs that have been levied back in October against Spain, France, Germany and the United Kingdom. American wine drinkers would be faced with fewer wines coming to America from the EU, especially those made by small independent producers. And you can expect higher prices on those bottles that do make it in for those that make a livelihood in the wine trade. The mood is less than stellar importers, distributors, wine shop owners, Somalis and grocery store wine buyers said they fear that would have to impose salary or staffing cuts as a result of dramatically reduced profit margins. Now you might think that this would be good for domestic wine producers like those in California that make up 95% of the US wine market. However, the wine Institute has spoken out against the terrorists, arguing that the EU could just as easily turn around and target us winds in a tit for tat trade war, as much as California vendors want to serve up their wine for domestic consumers. Europe is still their most important export market, bringing in around 460 $9 million in 2018. And you can find the links to these two articles from the la times in QC calm with the link in our show notes. The Tennessee ABC has issued a cease and desist orders from out of state businesses who have been doing direct to consumer shipments of alcohol. Now we talked about shipping alcohol all the time on the podcast, and this one is kind of rolling things back in a negative way. As a quote, wine is the only alcoholic beverage that can be legally shipped direct to consumers in Tennessee, and it requires a winery direct shippers license issued by the Commission, and this is coming from the Tennessee ABC director Russell Thomas. The Tennessee ABC recently discovered the illegal shipments after analyzing common carrier reports compiled by the Tennessee Department of Revenue. It requires common carriers to file alcohol delivery ports. To the Department of Revenue each month, and it also requires that any business that sells and ships wine director Tennessee has to be licensed as well. In other news, the Scottish Government is trying to tackle booze related criminals, and they have given the green light to remote alcohol monitoring in sobriety tags after awarding a multimillion pound security firm contract. The anti booze angle tags can detect if you've consumed alcohol by monitoring the sweat every 30 minutes from your pores. But ministers are still in talks about handling Scottish courts the power to force these criminals whose convictions are linked to alcohol to actually where these tax if this goes ahead, then they can be forced to go alcohol free for a month to tackle the drinking problem which contributed to their crimes. You can find the link to the Scottish son within our show notes. Alright, so you ready to geek out and I mean, like super bourbon geek out. I heard about our guests today Tom Collins, after I learned he gave In Depth talk at tails. It intrigued me to know more about the science behind bourbon. Tom has dedicated part of his career to the details of alcohol in for us, it's looking at the chemical composition of bourbon, as well as the chemical influence from the barrels as well. We examine at a scientific level, what certain char levels create how entry proof affects it in how bourbon and rye are different from their molecular makeup. Like I said, Get ready to geek out. But now let's go ahead and take a break. We're gonna hear from Joe over barrell bourbon, and then you've got Fred minich with above the jar. 4:37 It's joe from barrell bourbon. I know I talked a lot about blending here, but we also have a national single barrel program, ask you a local retailer or bourbon club about selecting your own private barrel. 4:50 I'm Fred MiniK. And this is above the char this week's idea comes from Kyle man on Twitter or at bourbon numbers on January 2, He wrote me and said, Does making a career out of your hobby ever diminish the fun or actually deepen the experience? Do you have a hobby you would not go pro for that reason? Thanks. That's a great question calm, and I actually do have quite a bit of experience with this. See, I initially started my career as a sports writer. Well, professionally I did. So my career starts as like an ag journalist where I was covering crops and cattle futures and things like that. But I always wanted to be a sports writer, because I was a huge sports junkie. I get into sports, you know, in high school, I start writing about, you know, local football games, track baseball. I would also write about anything that anybody would let me write about to be honest with you. But I get to college and I start writing about sports. And I take a job with the daily Oklahoman, I'm on the sports desk there. And I'm writing the headlines for the daily Oklahoman and I start interviewing athletes and coaches and there was one thing that was Pretty common, it did not matter, the level or the sport. Coaches did not treat reporters with the same respect that they did. colleagues or their players or parents even in the players kind of follow the leadership of their coaches. And for the most part, reporters get treated like crap in the sports business. And you don't have to look any further than a Bill Parcells or Bill Belichick. Press conference to see what I'm talking about. They often come with a very much a disdain toward reporters, and I was coming at it from a fan's perspective. And I didn't necessarily like the way that sports the kind of Avenue I would have to go down in order to continue a career in sports. Because as I was covering them, I felt my I felt the fan being ripped away from me. I didn't enjoy that. I want to be honest with you. enjoyed being a fan far more than I did covering sports. Now fast forward to my bourbon career, I start writing about bourbon in 2006 and 2007 and get really serious about it between 2010 and 2012. And I kind of started in a period in which people weren't really writing about bourbon on a professional level. You did have some bloggers and you had a couple magazine writers, but there was not a lot of us. And to this day, there aren't that many professional whiskey writers. But back then there were there were not the proliferation of blogs, social media wasn't around. And distillers were just happy to get attention from anybody really, in the consumer base was, we're all about, you know, people who would crack open this kind of mythical bourbon egg and shine the light upon some of the secrecy and those that was kind of what I was doing. And so I found myself in a where both of the consumer base and the distiller base were very excited to see any kind of writing I was doing. And while that has certainly change my passion for bourbon has not the one thing that has changed in bourbon and it's nothing like it wasn't sports, you you tend to have a lot of people who enter this space and want to make a career out of it or they want to cash in on bourbon while it's big. And those people tend to go away because they don't have the passion for American whiskey like many of us do, and they just see American whiskey as as another check. And I think right now we're seeing a lot of those kinds of people come and go. And those who have the passion, those who want to see this, you know, through the end and enjoy it for the rest of our lifetime. You're going to see us around for a long Long time, even when whiskies not popular anymore, and that's this week's above the char Hey, if you're interested in getting a career in American whiskey, there's all kinds of avenues open for it. You can even find some places to go to school to learn more about it. I think Kenny's got a few ideas 9:19 he'd like to share with you. 9:21 And that's this week's above the char hit me up on Twitter or Instagram, if you ever want to connect. Until next week, cheers. 9:32 Welcome back to another episode of bourbon pursuit the official podcast of bourbon, Kinney and Ryan here tonight we are well during the day. I don't know me I'd be driving right now but we're recording this at night and in this is going to be something that like, I'm gonna I'm going to really, really enjoy because especially anybody out there that has had any background in science or chemistry. We're about to geek out here. 9:58 Yes, yeah. I think the light Last time we really kicked out was when we were talking Easton, like with Pat heist and then from wilderness trail we kind of went well I did anyways like, went down this rabbit hole of like, all these crazy sports talk and all this stuff that's way over a lot of people's head but yeah, I'm excited about today you sent me like beforehand, here's some info, so we don't look stupid. And then I started reading I'm like, Well, if I'm going to look stupid 10:27 we're talking about the very beginning our guests today sent over some some abstracts or some some scientific papers that he had helped publish and stuff like that. And, and one of them I'll just kind of read the title was called profiling a non volatiles and whiskey using ultra high pressure liquid chromatography quadruple the time of flight mass spectrometry. That was the title and like, like 10:49 Mind blown here, right. I started reading through it and have a horticulture degree with terman. Like, I remember having to take organic chemistry and like barely passed it. And this reminded me of a lot of it. So this is brand new, like bad memories of like failing at life in school. And so Tom will be easy on us. 11:11 Yeah, absolutely. So let's go ahead and introduce our guest today. So today on the show, we have Dr. Thomas Collins. He is the or is an assistant professor at Washington State University in the Viticulture and Enology program at Washington State. So Tom Welcome to the show. 11:30 Oh, well. Hi, thanks for Thanks for the invite. I'm I'm looking forward to this conversation. This should be fun. 11:35 Absolutely. Did I did I did I stumble on your the program that you're in there? 11:40 Or did I go I think I got it right. Then I did Viticulture and 11:42 Enology. Alright cool. I didn't put her to bed. So for for people that want to know more about even what that is explained even what Viticulture and Enology is to our our listeners out there. 11:54 So Vedic Vedic culture is the science of grape growing virus. Is the species for grapes. So viticulture is just the study of grape growing. And then analogy is the study of winemaking. So my background is I'm a chemist and I do work in aroma and flavor chemistry of grapes, wines and distilled spirits. Nice. 12:18 Yes. So how did you choose that path? I mean, that would mean if I had a chemistry degree, that any film to choose I would probably it, but how would How did you get involved with that? 12:30 Well, I think you're on the right track there. If you're going to do this sort of thing. It's important to study something you're going to enjoy studying, right? So there's lots of areas of science you can go into, and some of them I wonder how people get involved. But I think studying grapes and Wine and Spirits seems like an area that would be enjoyable. You're going to have samples to work with and samples to all kinds of sensory evaluation. Right? Yeah, absolutely offer research. All in the name of science. 13:03 I'm surprised you don't have a plaque behind you that says that or something like that. Just a banner that says just just for science here. 13:09 Yeah, well, the the license plate holder on my car says Life is too short to make bad wine. So pretty nice. 13:19 So I guess kind of talk about, because I know you do a lot of stuff with wine now, but I know that you know, we had originally reached out to you because I saw it. You had done a presentation at Tales of the cocktails A few years ago, and was really I said, like, there's got to be somebody out there that really knows like the chemistry behind bourbon. And so you had you had kind of been doing that. So kind of talk about your research over the years and kind of what you've been focused on in that category. 13:47 So I guess the way the how I ended up here was I worked for a big winery wine company in California, and I work with them while I was doing my PhD at University of California Davis. And, and the focus of my research at that time was on oak aroma and flavor chemistry because the winery I worked for the cooperage. So they had a company that was making barrels for them. And the focus was really trying to understand how the coopering or barrel making process affects the outcome of the barrel, what what the chemistry of the barrel looks like. And then ultimately, the chemistry of the wine that's aged in those barrels. And so that was my PhD project was really just trying to understand how what happens in the cooperage affects what happens to the barrel and then what happens to the wind start in it. The next step is to look at are the next one of the next steps in my research development was alright, so that's what happens when you put wine in a barrel and it's 15% alcohol. What happens if you then look at a different beverage a different product, what happens is we put whiskey in that barrel instead, now we're talking instead of 15% alcohol, we're at 60 65%. Alcohol, you're going to extract different things, the barrels are made in a different way. So it just was sort of a logical, logical extension to the research I had already done. And also gets me into the working in distilled spirits, you know, an area that I enjoy personally. And here's an opportunity to learn a little bit more about how things are different with spirits compared to wine. 15:32 Yeah, absolutely. I mean, that is cool. And so I guess let's, let's kind of go into that topic a little bit. Right. I mean, I think the first one that you kind of mentioned was, was the oak and the wood and stuff like that kind of kind of talk about some of your research that you did in regards of really what the because I think there was one. One paper you had also written called targeted volatile composition of awkward samples taken during toasting, edit. mercial cooperage. So kind of kind of let's talk about, really, what, what the goal, or the thesis of this was, and then the results and really where you came out of this? 16:13 Well, from a, from a practical standpoint, the question we were trying to answer with the initial research, when I still work with the winery was, the company owns this cooperage. So it gives us an opportunity as a company to have barrels made exactly the way we would like them to be made rather than buying barrels that someone else has made and decided how they wanted to do the toasting. This was an opportunity for winemakers to talk directly to the Cooper's and say, This is what I'm looking for in a barrel and have the Cooper's make them for that. It sounds like a great prospect. But it turns out, it's hard. You need a translator between what winemakers say they're looking for, and what Cooper's can actually do. So if the winemaker says I want a certain kind of tannin or I want a certain aroma, flavor profile. There's that there has to be some translation for the Cooper to understand what they're looking for and how winemakers speak sort of translates into something that they can do in the cooperage to achieve that goal. And so that's where this the genesis for this research project was really just trying to understand. If winemakers are looking for a certain thing, what are the Cooper's have to do to achieve that? And that morphed into really just trying to understand how does the whole process of toasting barrels work? And what are the key factors in terms of where the wood originates from, how it seasoned, how you're going to toast it to get to a certain aroma and flavor profiles that the winemakers might look for. And so that's where you get these studies where we're looking at volatile profiles changing during the testing process because we're trying to understand what components are being generated as you heat the barrel as you toasted, and how they changed throughout throughout the toasting process. So, so it turns out many of the things that we associated with toasted out in terms of the aromas of vanilla and clove and the spicy aroma is sort of the things that we're looking for from our barrels. Most of those are produced during the testing process. They're not present in the untoasted what 18:32 what are some of the things that you're that you're looking for? 18:35 So the actual compounds so yeah, yeah, getting it on us. Yeah. What about on that road? Well, the first one is vanderlin which is not surprising the one that smells like vanilla. But we're also looking at things like huge and all an ISO huge and all which have clove type aromas. Huge and also the primary compound in in clothes. We're looking at firfer awls, which comes degradation of sugars during the toasting process. So, the cellulose and Hemi cellulose that compose the structure of the wood in part, when those when that's heated, you get thermal breakdown that results in the formation of firfer all kinds of compounds that give you these toasty aromas. And other structural polymer in wood is lignin. And when you when you break that down by heating it, you get things like we get vanel in for one you get quiet call and for methyl glycol, which are related, which are the whiskey lacked are related to the whiskey lactones through the kinds of aromas that give you spicy or medicinal characters, depending on their concentrations in which ones you get. So there are a number. I mean, we looked at about a dozen different compounds and looked at how they're produced throughout the toasting process. So we put thermal couples into the staves as the bear before barrels were toasted. So we could measure the temperature of the wood throughout the process. And then we took samples at regular intervals during the process, and took that back to the lab for the analysis. And so while the barrels are being tested, we're monitoring the temperature, we're collecting samples, the wood, and then we can do the analysis to figure out how things changed throughout the testing process. These compounds aren't all produced at the same time at the same rate. So some of them are, some of them take more heat to generate, and so they tend to develop later in the testing process. Some things are produced very quickly. But if you have too much heat, then they get degraded, broken down into other compounds, or they just volatilize and disappear. And so depending on what the winemakers looking for, you might want to toast the barrel for a longer period of longer period of time or a shorter period of time. You might do a high temperature short time toasting to emphasize things that are produced quickly. We might do a slower low heat, toasting protocol to produce things that take more heat to generate. And so by doing this kind of study, we could start to understand how to tailor the toasting process at the cooperage to get the specific aroma compounds that the winemakers were looking for. 21:19 Interesting. Yeah. So with the, how do you control I guess the variables, you know, because you have wood, which is a living thing, I'm just thinking of like turf research and like, you kind of have like a lot of uncontrollable variables because you are dealing with a living thing or was living in so how is Are there times that like, you know, you have like, like you said, we're toasting the exactly the same with the exact same type of wood and it doesn't translate like it did in the lab, you know, out in the real world. 21:48 Right? Well, and you really kind of hit the nail on the head, nail on the head in terms of the problem with the toasting process generally is there's not a lot of control. In terms of how that happens, so the Cooper's all have a protocol, they're supposed to use this many fires. And you're supposed to be on each fire for this amount of time. But one of the things we saw in this process is that there's a lot of variability just in how the how the individual Cooper's manage their fires. And so at this particular cooperage, there were two different Cooper's that did the toasting, and they didn't manage their fires quite the same. And their barrels were different, even though they're following the same protocol, the same number of fires for the same amount of time. Getting the intensity, that fire to be consistent is one of the things that you have to do well to get a consistent outcome. And that's that that's fairly difficult to do, and some are who's really on top of that can do a better job. But if the two if the two Cooper's are not doing it quite the same, then you end up with barrels that look different. We could tell from the chemical analysis which Cooper made which barrels 23:00 really saying it just it just like with whiskey, you know, it's like you do single barrel pics and you have sister barrels on the same exact row like honey barrels that just tastes like significantly different than one that's like right next to it. You're I wonder if those variables in the toasting even though they're theoretically at the same char whatever, you know protocol that like you said there's so many different variables that it right hard to like 23:26 pin that down. Yes, that's exactly right and we and we saw the same thing in you see the same thing in winemaking. If you taste wine from 20 different barrels that are all made, same day, same cooperage, same wood, same forest, you have all those variables controlled, you still see variability in the outcome, and it's because to a great extent it's because of this variation in the testing process that it's really hard to get that well controlled and and most Cooper urges don't necessarily have a lot of instrumentation that says this is what the temperature is it would at this point there, it's not. It's not easy to put that kind of instrumentation in place. And most of them don't have it. And they're relying on the experience of the Cooper to come up with something that's consistent. But I was it, it is a really difficult job to get that level of consistency day in and day out. I mean, we looked for one of the things we looked at is, over a four day period, how consistent were the barrels from one day to the next to the next to the next. And there there were definitely good days and bad days in terms of efficiency. 24:38 I'm kind of looking at some of the data here and you have you have some graphs that basically show the the the type of oak, the the type of toast, and then you have, like the level of vanderlin in regards of like what degree Celsius was the I'm assuming it was either the temperature or was the word at that time. So you can kind of really, you can't actually calculate what's at what temperature you're trying to pull out the most of that particular compound. 25:08 Right? So so we look, again, we looked at about a dozen different compounds. And we measure the temperature throughout the process. And, and so we could start to say, when we get to this kind of temperature, we're going to see formation of these compounds. And as it progresses, certain compounds like glycol, for example, the longer you heat it, the hotter it gets, the more glycol you get. But things like valin, there's some there and the untoasted would, it gets produced fairly early in the process, but as you continue to heat the barrel, it drops off, it's being converted into something else, or it's just escaping. And so the goal of that was really to try and understand what temperature protocols you want to follow if you want to emphasize valen for example, rather than quiet costs, so if you want something that has more of those values, characters, how would you achieve that. Whereas if you want something that's toasty smoky and has a lot of quiet call, you just keep toasting it, the harder you go that the more of it you get. So it's the it those those particular plots are really critical to trying to work with the Cooper's to understand what they needed to do to make specific profiles. 26:23 So what is the what's the outcome here? I kind of of what you were trying to get or what was like the, the general data like what did it really say to you? 26:32 Well, so I guess the the main, the most important takeaway message from that whole study was, there's a lot of variability in this process. And until Cooper's really focus on getting consistent testing protocol protocols, getting that part of the process down all the discussion that we have in the wine industry about the upcoming from French for us, whether it's white, green, oak, or Tiger Green oak or comes from this forest versus that forest, all of that stuff really doesn't matter if the Cooper doesn't have a way to toast the barrels consistently. So what we saw was the variability in the toasting process, sort of trumped everything else. Because until you could get that more consistent, you couldn't see differences between tight grain and open grain, you couldn't see differences between this forest and that, it was really more about how the barrels were toasted. So that was the first thing was the cooperage really needed to focus more on getting the Cooper's to be consistent in toasting. The second thing was, if you can do that, then you have the possibility of making barrels that have specific flavor profiles by by adjusting how you do the toasting, to focus on baneling or to focus on glad calls. Those these things all have distinct curves for when they're produced and when they're degraded. And so you can start to adjust how you make the barrels to Focus on one flavor profile over another. So that was an important key. And then the other thing that came out of the overall process was as wine company, we knew a whole lot more about how to assess barrels, how to make decisions about the composition of barrels, and how that might interact with the wine that we were trying to make. And so we could give the winemakers a lot of information about barrel selection that I think allowed them to do some more interesting things with their barrels than they would have been otherwise. It's it's always good to have good information about the tools that you're using. And this this study did a good job of helping the winemakers better understand the contribution of oak in their in their wine profiles. 28:50 There's Cooper juice out there that not all of them toast their barrels right. So I guess this this is also showing that Yeah, there is scientific research and study here. That You can figure out that you can pour, pull more those types of compounds that you want by toasting it as well. 29:07 Yep. And I think just to jump ahead a little bit, I think there may be some information from this toasting study that could be beneficial for distilleries that are starting to move are interested in moving into these barrels that are toasted and then charred. Because you're you're going to use charred barrels generally speaking for bourbon but there there is a move at least in part towards doing some toasting the barrel first before you before you chart and and I think the potential benefit there is you below the Charlie or you're going to have the opportunity to affect the composition of that, that toasted layer underneath the char. So you may be able to get slightly different profiles from this than you would with just a straight charred barrel. 29:58 There you go. Hello. Once you do To have a buttery taste out of the barrel, so like a sharp knife, for instance, you know real buttery or like, we've had a couple single barrel pics where we taste like, you know, it tastes like real buttery or oily. What chemical compound is that coming from? 30:15 Well, when we talk about Chardonnay and the butter and Chardonnay that often comes from the mouth, lactic fermentation so it's actually a microbial a lactic acid bacteria metabolite diaas. a teal is one of the compounds that is most associated with that character in Chardonnay. And certain barrels may enhance that for a couple of reasons. One is some barrels may produce better conditions for the bacteria to do their thing back in we do see a fair amount of oak sugars that are released during the testing process and so it may make it more conducive for some of these organisms to to thrive. Those compounds in whiskey may be something that comes from the fermentation of the of the mash, and gets carried over during the distillation. So you could have similar organisms producing diabesity and related compounds during the fermentation. So, I'm not sure if it's barrel related but that would be in wine. It's usually a lactic acid bacteria from mal lactic fermentation that's making those kinds of characters 31:32 All right, Ryan, you got that written down? 31:38 So so let's let's talk about you know, bourbon and whiskey in itself kind of kind of break us down here and really school is like, where Where's what's like a chemical composition or a makeup of really what this looks like and, and kind of help me point me to one of these articles you've written to that that can help be also better understand it. 32:00 Well, so the transition to looking at at spirits came from just wanting to continue to work with oak and try to understand how composition affects not just wine but let's look at other products as well. And so we started we started looking into just what's what's in different kinds of spirits. And so we looked at not just bourbon but other whiskies as well. So in one of the profiling in the profiling work, we looked at how do Bourbons and scotches and Irish whiskeys and other whiskeys compared to one another. And, and some of the differences there have to do with with new oak versus oak that's already barrels that have already been used to age bourbon or other products. And and and then one of the other Questions that sort of came along that started the work that I've been doing with with Jake lon at Virginia Tech has been just this question of what's the difference between bourbon and rye whiskeys? And can we? Can we differentiate them? So I guess to break it down is mash bill. Can we see differences in Nashville through the oak that we're using to age the whiskies in? 33:28 Yeah, yeah, kind of start at the top right there like can you can you discern the types of whiskeys by the mash bill after it's been created from a chemical way to do it and kind of talk about the process of like, how you came to your conclusion to 33:44 so it I mean, it started with just a small a small study where we just went to the local liquor store and picked up a dozen Bourbons and it doesn't dry whiskeys and then did our analysis to see Can we see Can we tell them apart chemically? And I think the profiling paper that talks about bourbon Tennessee and rye whiskies shows that when you look at the non volatile composition, so non volatile means, things that we're not smelling. So, to show the things that make it smell the way they do or the volatile compounds, those are the things that we can actually smell with our noses. non volatile composition refers to things like some of these folk related compounds that get extracted during barrel aging, but contribute to color they contribute to mouthfeel they contribute to in some cases to aroma but not not entirely. And so we were using the the LC q two off to do the analysis of the compounds that are extracted into these whiskies and what you what we want, you can see in that profiling is before you go too crazy, what's an L CQ tough. So the LC is the HPLC. That's the liquid chromatography quadrupled time of flight mass spec. So that's the instrument that we're using to do the analysis. So the LC part separates the the individual compounds based on how they interact with the chromatography column. And then as they come out of the out of the LC, they're introduced to the mass spec. And the mass spec separates whatever is coming out at that time it it separates them by mass, so how heavy the compounds are. And because it's a quadrupole time of fight, we get really good mass resolution so we can separate things that are pretty similar to one another. And it also gives us an estimation of what the chemical formula is so that we can then really get a leg up on identifying specific compounds that are involved. And when we look at these kind of compounds extracted from Oh, there's no there's not surprising A lot of overlap because Bourbons and rise generally speaking are aged in very similar new charred Cass. And so you're going to extract a lot of the same things irrespective of what whiskey or you're putting into it. And so Bourbons and rise aged a new cast for example of very different than scotch whiskies aged in reused cast because we've extracted a lot of a lot of things in the first use, and there's not as much left to extract and subsequent uses. 36:34 Can you can you like, without because of course, we can't do it visually. But can you can you explain really how they are, you know, if you were to look at something like how does it look that they're actually different on paper. 36:49 So there's, there's a, several different ways we can do it. One of them is just to look at individual compounds and just measure the abundance or concentration of these individual compounds in the different whiskey types. And when you do that, there's a lot of variability and Bourbons and rise Generally, the concentrations don't vary that much for things like glycol for some of the oak related tannins to get extracted for any of the any of the things that we're looking at, using the LC q Tov, they generally look pretty similar. We don't see a lot of separation. We do sometimes see separation by by producer because they they're using specific cooperage is so that sort of points to maybe differences that are related to the barrels and not so much differences between the spirits. 37:46 What are some of those differences? Like, what what what are the actual compounds that you're seeing that are either higher or lower and 37:54 rye versus bourbon and stuff 37:59 with the careers and math distiller spanning almost 50 years, as well as Kentucky bourbon Hall of Famer and having over 100 million people taste his products. 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There's also some cool merchant side and as always, with this membership, shipping is free. Get your hands on some early release Bardstown, bourbon, By signing up at rackhouse whiskey club.com use code pursuit for $25 off your first box. What are some of those differences? Like, what what what are the actual compounds that you're seeing that are either higher or lower and 39:17 rye versus bourbon and stuff? Well, so in the, when we look at the UK related compounds, we're looking at things like glycol and Eugene all and we're looking at some of the some of the wood tannins. We're looking at. fennel properties, things like kovarik acid and Saran jaw and ceramic acid things that are oak. They're extracted from Oak, we do we we do so there were several things one is we didn't see big differences between bourbon and rye. We do see some differences between younger whiskeys and older whiskeys. In terms of the kinds of compounds that are extracted, we tend to see simpler Wood related compounds, monomers so things just like the kumbhak acid, ceramic acid for for like acid that are extracted in younger whiskies and then as you get to older whiskies you start to see more tannin you start to see dimers and bigger, 40:20 bigger sort of 40:23 not quite tannins, but somewhere between the simple monomers and the tannins you see the smaller complexes of folk related compounds so like lignans, things like syringe or resin all and Liana resin all things that are more, more complicated probably take more time to extract we also see a number of tried terpenoid compounds that are extracted into the whiskies and again, the longer the whiskey is aged, the more of these things you get extracted, and then the other class of compounds that you see Are our lippitt. So fatty acid kinds of compounds that become more oxidized as the whiskey spends more time in barrel. So they're things that sort of make sense you're going to have more oxidation the longer in the barrel and that's going to be reflected in the profile of the lipids in them in whiskey as well. So what we were seeing was more difference between younger whiskeys and older whiskeys. Not big differences between Bourbons and rise. 41:28 I'm looking at this table to and with bourbon whiskeys. It seems like there's more differentiation compounds in the bourbon whiskey than any other. Is that correct? Am I reading that? 41:38 Right? Yes, you're reading that. Right. And I, I think, in part it had to do with availability of whiskeys at the time we did this study. So we when we were doing this, you could find a broader range of ages of Bourbons and you could for rice This was during that time. At a time when right whiskeys were when it was hard to find older rye whiskeys and so most of the whiskey rye whiskey we looked at were younger whiskeys whereas the Bourbons, we had a full range. And so I think part of the reason there were more compounds in the bourbon that differentiated the bourbon rye was we just had a more diverse set of Bourbons than we did for rise in that first study. 42:24 Gotcha. I thought it was just proving that bourbon is king to everything. 42:29 We could go ahead. 42:31 Yeah, I'm okay. That's my, that's my hypothesis. 42:33 But now that they're older rye whiskey is available. Again, we could go back and repeat the study and see if we get similar outcomes. 42:41 I'm in on that. Let's do it. 42:43 Yeah, right. We'll use Kenny's bar. 42:47 Yeah, I mean, I'm looking at like, again at this table and and kind of, let's talk about some of these like, della hydroxy Benz, and all idle I can't even try 43:02 a Benz aldehyde Yeah, like like that. 43:05 Yeah. So yeah, thank you for saving me they're kind of talk about like, what each one of these are really contributing to the bourbon itself too. 43:18 Well, so I would say the first thing is we don't necessarily know what all of these compounds are doing in terms of their effects on the aroma. So that di hydroxy bends. aldehyde is likely a breakdown product from lignin and it's produced during the toasting slash bile in this case charring process from from the degradation of the lignin that's in the wood. And it's probably got I if I had to guess it's some sort of a medicinal maybe spicy kind of aroma. Nice and so I mean, it's kind of related related to things like Why call in for method wire call? 43:57 All right, what about octane ik acid 43:59 so That's one of the lipids. So actinic acid is a short chain, the eight carbon lippitt. That's probably coming from one of the younger whiskies I'm thinking, man. And then as you get, so you're going to see between eight and 1216 carbon chains are pretty typical for what we see in in these products. And then as the whiskey ages, you'll start to see things like hydroxy October casser, di, di hydroxy actinic acid, so you'll see you'll have more oxygen incorporated just as those liquids get oxidized. And that's going to affect might affect the maybe to a small extent the oiliness it's going to give you some slightly different aromas. Particularly if you start to get a lot of the oxidized liquids president you start to get into what in cognac would be called the run co character. So that sort of character of oxidized lippitt gotcha. 45:06 All right, Ryan, if you're keeping track here, I'm zero for two. I'm pronouncing these correctly, 45:10 but I'm not even trying. So 45:15 I appreciate 45:16 appreciate the effort, right? Yeah. Well, we don't really have to we don't have to do the next one because or the next two because yeah, vanilla and vanilla acid. Vanilla, right. I mean, unless there's something crazy I don't know about vanilla. You can you can school us on that. 45:30 Now that's your you're dead on there. 45:33 All right, then there is that deck cannot depend on acid. 45:38 Yeah. Economic acid. Good. That's no, that's the 10 carbon chain. So you had 45:42 I know that one. No, I'm kidding. 45:46 And then don't economic would be the 12. And then you get into into the longer chain ones. But those are those are part from the wood part from yeast metabolism. 45:58 Cool. So as you listen How about that one? 46:01 And that's a word related. That's one of the one of the compounds that's I mean it's derived from the word it's it's a lignin degradation product as well. I don't know what specific character it would have but you know it's it's going to be part of that set of follow funnels that are that are products of degradation of the wood. So we see similar things would wind as well. 46:27 All right, we got three more to go here Ryan. So we got a leg ik acid or allergic, allergic 46:34 Yeah, logic. So logic, the logic. 46:40 Logic acid is a is a breakdown product from wood tannins, so when you heat would the Alagiah tannins breakdown to illogic acid and then ultimately to Gallic acid. So, it might can contribute some bitterness when it's in before it's broken down when it's still woodturning going to give you some astringency, some some coarseness, some of that woodenness that you sometimes get in Bourbons that may have been at barrel a little too long. 47:10 Awesome. Alright, so we got hepta methoxy flavonoid. 47:16 hepta methoxy flavonoid that's why I'm not really sure what that does 47:22 I'd say stump the chump but man alive there's no way that 47:30 the common theme though I will notice with this is that you keep saying would and so I guess it just proves that 70% of the flavor comes from the wood. 47:40 Yeah, there's some significant percentage of the flavor is wood derived and flavor and a lot of the aromas are wood derived. So that I mean, so that was part of the part of what we're trying to understand is just how critical is would to the character of these products and you would guess going in that it would be And it is now in terms of the aroma. We didn't in this study look at using gas chromatography. So a way to look at the volatile compounds because I mean we you do have different characters and Ryan bourbon in the aroma. And those are not I mean that those are not going to be necessarily wood related compounds, there are going to be some volatile aroma compounds that are related to the mash bill. And that's that's something that we have have looked at in a subsequent paper where we worked with a distiller to produce whiskeys have dealt with different mash pills, different different amounts of corn and rye so that we could try and understand that part of the problem better that part of the equation. But one of the difficulties we have in this kind of work is as researchers we don't have access to what the mash bills are that any of these distillers. Producing and that's fine. So we have to make some estimation about what what they're doing but but then we worked with with a distiller to actually produce whiskies of the mash bills that we that we wanted to try. 49:15 And so on a budget did they give you to like, go buy these bottles? Like, here's how much you got spend. 49:23 The money we use for this came from bits and pieces of startup funds, different sources. Some of it came from our own pockets just because, you know, we wanted to do this work and we're interested in it and we really weren't sure where to turn to to get funding to support this kind of work. 49:42 There you go, right. Yep. Kickstarter, self kickstart. Yeah, 49:45 well, that's it. We we've kicked that idea around of doing a Kickstarter to try and get funding to do some of these projects. Just because they're, you know, it takes money to do this analysis and some of it some of it comes from various startup funds and things that we have a little more control over what we can spend the money on. So 50:09 I'm in for 10 bucks. 50:10 Yeah, man. 50:13 I'm not cheap, like any 50:16 question. One thing that sometimes you get into whiskeys like real fruity notes where those compounds that are bringing that out, 50:24 well, some of those are ethyl esters of some of these fatty acids. Typically, those are the fruity compounds that we see in wine are higher alcohols that are produced during fermentation. And then with the amount of ethanol that's around you, you get a combination of the fatty acid and the ethanol to produce an ethyl Ester. And many of the ethyl esters have these fruity aromas 50:48 yet so while we kind of move on, I've got a lot of questions that are coming in through our live chat through here. So I kind of want to get to some of these because there's there's some good ones here in the live chat. Yeah, I'll send you the link here. So. So as we, as we kind of go through here, there's, there's a really good one. And it's kind of talking about barrel entry proof. And I'm not too sure if you've done any research on that. And this one might just be your best estimate, guess of knowledge here. But can you talk about barrel entry proof in the effect it would have on the solubility of the compounds that are pulled from the barrel? Because many people claim that a lower entry proof like 107 or 110 results in a better whiskey rather than putting in at something like the max capacity at 125? 51:38 Sure. So the first the first thing is we haven't done that sort of research at all. That's something I'm interested in doing. And the whole reason we started down this path of looking at distilled spirits was just to get a wildly different entry proof from what we were doing with wine wine, we're at 15% alcohol. If you're 125, you're 62 and a half. So it's a completely different solvent system, you have so much more ethanol, it's going to affect what gets extracted from the wood. And so we definitely see if you compare wine and spirits, you will see very different things extracted, because ethanol is a really strong solvent. That's the difference between 15 and 6062 and a half. You won't see as wildly different outcomes if you're looking at 110 verses 125. So there'll be some differences. That's still a significantly higher level of ethanol, but it's not going to be as different as what we see between wine and spirits. The higher the alcohol, the higher the ethanol level, the higher the proof. The more organic compounds you'll be able to extract 52:59 you'll die Really, 53:02 you should extract more at higher proof than at lower proof. But you're going to extract different things as well. And so and it's just it's one of the things that we want to do, you're going to see a different set of extraction, you're going to see probably more of the try terpenoids, you're going to see more of the lipids extracted at higher proofs than it lower. But I don't know yet. To what extent that would have what it what impact that would have on the on the whiskey itself. 53:34 Yeah, it's it kind of reaffirms, there was a assumption in the chat that said, somebody that took a few classes over independent stave, and they at least independence Dave said they did some data and did some analysis and said that barrel entry proof of 114 produces the most flavor compounds and they had the data to back that up whereas something that can be higher, can Sometimes extract more of the undesirable compounds. 54:02 Exactly, you're definitely going to extract different things that when 25 then you wouldn't wouldn't 10 and you're going to extract a lot of a lot of it's going to be very similar but you're definitely you have the opportunity to extract some other things at higher proof that may or may not be desirable, you may get better outcomes at lower. We just, we just haven't done the work. We haven't had the opportunity we haven't had access to the whiskies to be able to do that. We are we are starting to work with a local distiller here to to go down these down these rabbit holes to see what there is to see. 54:41 We got whiskey, we can help you out you just let us know. samples. 54:44 Good to know. Good to know. Yeah, 54:46 absolutely. 54:49 In another kind of thing that came up people were kind of wondering, you know, and I think you you kind of talked about it a little bit about not really being able to discern a whole lot of difference between Ryan bourbon based on their mash bill it from a scientific level. But I mean, something that's like a weeded bourbon versus a rye bourbon. Were you able to find any discernible differences between those? Or is it at the end of it, it doesn't look any different in science? 55:19 Well, so some of it comes down to the tools we're using. So when we use the LC cute off, and we're looking at non volatile compounds, what we're really that's a that's a good tool for looking at situations where you have different kinds of barrels, because it's a really good tool for looking at what you're extracting from the barrel. And so we can really easily see differences between Bourbons rise, and scotch whiskies or Irish whiskeys, things that are aged in US barrels. That's really straightforward. Just to see differences in Nashville. We need to look at the at the profile, so we need to use gas chromatography instead. And in this most recent study, we've started to use that as a tool. And then we are able to see more differences based on mash bill. We haven't with that yet looked at Rive versus weeded Bourbons, but that's on the list of things to do. The other thing I would say is using the LC q Tov, we can see we can differentiate between whiskeys of different ages because a lot of those differences are related to what's being extracted from the barrel. We can see some differences between producers based on the barrels that they're using. And, and so it's a tool that could be used for things like is this whiskey really what it says it is, in terms of age or producer, I think with some work and with the right set of library standards We could start to use this as a tool for authentication in case in case there was some concern about a whiskey being what the label says it is. We're not there yet, but I think we, it's a tool we could use for that. The scotch regulatory agencies are are using these kinds of tools to verify authenticity of scotch whiskies, for example, 57:21 do you think that you could look at you know, whether using gas chromatography or HPLC, or anything like that, to sit there and look at and I don't know if you're this deep into the bourbon world, with dusties are basically Bourbons that were from the 60s 70s and stuff like that, versus what's produced today. I mean, do you have any hypothesis on on kind of what that would look like? 57:47 Well, lot Oxygen. 57:50 Oxygen would certainly be one of one of the key things to be concerned about it but assuming that the the package was well sealed and you're not getting a lot of it. oxygen into the folder whiskey. It could be a toll to go back and look at route, for example, the question of entry proof. Because you go back to a certain time when 10 was more common than, then we're where we're at now. So there may be possibilities to look at that. It's also, you know, to look at differences, differences in production practices as well. Some of that would be gas chromatography. Some of it would be liquid chromatography. You know, it's something we are interested in doing. getting access to those kinds of samples is, is not always easy. But we've had some discussions about doing that kind of that kind of work 58:45 need with jack rose, and just go through their whiskey collection. 58:53 Yeah, I'm sure bill Thomas would love that. Yeah. 58:56 All for science. All the name of research. That's how science Yeah, absolutely, 59:01 you know, start to make bad bourbon too. 59:04 Yeah. There we go. Right. We're gonna sell. We're going to sell license plate holders with that on it now. 59:10 That's right. 59:12 So, yeah, so we're kind of we're kind of creeping up to the top of the hour here. And I kind of want to, like finishes on on a strong note, you know, is there is there one thing that you took away from a lot of this research that the average Joe can can make a like a better informed or buying decision or anything like that? Or like, What's it? What's a big takeaway from from everything that you've been doing here? 59:36 Well, I mean, I think we touched on a little while ago that it's, it's a pretty, pretty large percentage of the aroma and flavor in distilled spirits comes from the cast that it started with bourbon, we definitely see some differences between producers we definitely see differences in the age of the whiskey and You know, there's some some really, I mean, it's, as you say, the more you know, the better, the better you're going to be. And it's interesting just to see how these things play out as you look at younger versus older whiskies, and a fair amount of this work has been done during the period of time when the industry was sort of scrambling to have enough. Older, older Bourbons, older rise for the marketplace, there was a lot of demand. And so it's, you know, some of this, it's, you can see some of that challenge and the results that we're looking at in terms of being able to maintain the age of the products that are they're putting on the marketplace. 1:00:41 Fantastic. And I guess I got one more question that came into the chat because it's really going to marry your two worlds here. Right. So what about when a whiskey is aged in a secondary cask like a like a wine or a port casks like envy and some other ones that are out there? Is there a type of like chemical reaction that's happening with this blend? You know, kind of give us your, your kind of take on that. 1:01:09 I mean, we definitely didn't really touch on this because it was more in this in the scotch world. But when you're looking at scotches, there's this big differentiation between scotches that have been aged in bourbon barrels versus Sherry butts. And we can we can pick those out night versus day, the ones that have aged aged and cherry casks look very different from the ones that have been aged in bourbon casks. And I would expect we'd see the same sort of thing if you started looking at other whiskeys that have been finished in Port barrels or Zinfandel barrels or peanut or barrels or whatever other kinds of things that are out there you would see the influence of that other product as well. Some of it is direct influence from the product itself. So the port or the Zinfandel but somebody It is also just differences in wood, you're going to see some differences because of toasted word versus charred wood. There. I mean, there's there there are definitely things to see. And we can also I think, see when we're looking to Sherry casks, we can see differences not just between Sherry and bourbon, but between Spanish oak Sherry casks and American oak Sherry cask. So there's there are definitely characteristics of the ones that shine through in spite of the influence of the Sherry to 1:02:31 it all comes back to the wood 1:02:33 back to the wood. 1:02:34 And we go, I think we can our conclusion or is that we need barrel statements instead of a statements like what barrel was in the char level, that long? You know, the conclusion. 1:02:50 It all comes back to the word. 1:02:52 Yep. This is fantastic. You know, Tom, thank you so much for coming on the show today. And really, like I said, schooling up I've I fumbled on more words than I have, I think in a long time trying to try to get him out here and really, you know, educating our listeners and for us. For myself, I think this was super interesting. Just to kind of see this from a data perspective. In my business, we always say that the data never lies. And so when you look at it, of really what is being influenced by to the whiskey via as we just said, all comes back to the word it's, it's super interesting. In my opinion, we see this but I also want to let you give a opportunity to plug where people can either find out more about you or researching more about you or you're looking at some of your papers. And if we're going to look after this, so hopefully, we'll get some thumbs up and green lights and and you'll be able to find some of these papers on our website when this podcast is is aired. So go ahead and give yourself a plug there too. 1:03:59 Well for Well, it's absolutely been my pleasure to do this, I appreciate the opportunity to come and talk about some of this work. And I'm glad to see there's interest in in this sort of thing because it can get pretty dry and academic at times. So 1:04:11 you feel like you're just like yelling in a cave, like, 1:04:15 good to break it down and and talk to folks who who are passionate about it and appreciate what the implications for some of this might be. So I really appreciate it. And again, if you want to learn more about what we're doing, some of it is posted at the Washington State University Department or medical terminology Program website. You can Google that and it'll pop up and you'll be able to find find me somewhere on that on that web page. So happy, happy to answer questions that people might have as 1:04:47 well. You got it. Alright, so you got questions. Start googling, and good luck. 1:04:54 Good luck. 1:04:57 But But seriously, thank you again for coming on the show. So reach out you can try to find time out there, you can always reach out to us to team at bourbon pursuit com. Follow us on Facebook, Twitter, Instagram to see what we're drinking, what we're talking about where we are today. And if you like the show, and you want to help it grow, we would appreciate it write a review. And if you want to be part of these, as I mentioned, you get to be here during the live chat. You can support the show on Patreon pa te r eo in comm slash bourbon pursuit. Ryan go ahead and close this out. 1:05:30 Yeah, Tom, thanks, man. That was that was enjoyable. I was trying to wrap my head around these concepts and try to talk intelligently about it. Yeah, I think you know, science you try to you try to do something so you can replicate it and you know, have something that's proven nothing time and time again with spirits and bourbon. You just can't replace that human element. And there's so many variables with you know, nature and then the human element of making a consistent product. So it's interesting And I hope there's more continued research about it because it is fascinating. 1:06:04 All right, terrific. I enjoyed it. I enjoyed it immensely. And thanks for the interest and yeah, absolutely. The human element is a huge part of it. And a lot of this was really focused on what are the things that matter what are the things that the human element can focus on to get a better outcome? 1:06:20 Absolutely. 1:06:21 Perfect. 1:06:22 All right. Cheers, everybody. Transcribed by https://otter.ai
Kitty Kuo has always had gambling in her blood, taking weekend trips to Las Vegas for long blackjack sessions while studying at the University of Southern California. Although she ultimately got her master's degree in electrical engineering, it was poker that she chose to pursue as a profession. Despite being cut off by her parents for the decision, Kuo made the bold move to Vegas to chase her dream. In the years since, Kuo has earned more than $2.3 million in live tournaments, improving her game along the way with the help of poker superstars such as four-time WPT champion Darren Elias and high roller crusher Steffen Sontheimer. Kuo won the Macau Poker Cup, and has final tabled the Aussie Millions main event, the Hollywood Poker Open, WPT Malta, and the Legends of Poker main event. She also finished runner-up in the WPT Bobby Baldwin Classic and most recently took second in a $5,000 side event at the Five Diamond World Poker Classic.Kuo has also made frequent appearances on live streamed games such as Live At The Bike!, and even had her own cash game on Poker After Dark. Last summer, she was named in an anonymous survey of high rollers as one of poker's best follows on social media. Kuo is also married to 2012 WSOP main event fourth-place finisher Russell Thomas. Highlights from this interview include growing up in Taiwan, how her parents tried to choose her future, a love for ping pong, weekend trips to Vegas, her USC blackjack team, using the Martingale strategy to deal with losses, why she has gambling in her blood, being disowned by her family for six months, bribing a floorman so she could sit next to Daniel Negreanu, learning from Darren Elias and Steffen Sontheimer, and why she turned down help from Bryn Kenney, why its easy to get Phil Hellmuth to fold, calling her future husband a fish, why men in poker are thirsty, celebrating wins by spending six-figures on Chanel bags, being a social media cartoon, selling CDs on the street, winning a spin class last longer bet, getting mistaken for Maria Ho, and the dance skills of Russell Thomas.
Chris, Romeo, and Russell get together for episode 11. We discuss how referees are currently being looked at sports. We then talk about how we've been in Roanoke, VA and recent events. We finish up with talking about the MLB and Yankees. In our Final Say we talk about how Russell does not like Chick Fil-A and has 5 fast food chains over it.
Chris, Matt, Romeo tell the story of Antonio Brown. Afterwards we talk Giants football and Daniel Jones performance against the Tampa Bay Buccaneers. Lastly we discuss whether it is worth the money to go to the Super Bowl even with Jennifer Lopez and Shakira doing the Half-Time show.
Russell talks with special guests Mercedes, Jhenneil, and Elijah about Fortnite, social media trends, and getting more followers on this mini episode.
Chris, Matt, Rome, and Russ have special guest O'Neil over. The fellas discuss their fantasy football leagues. Chris and O'Neil then talk about Daniel Jones and Eli Manning at the Giants. Afterwards Romeo talks about Rayne Dakota Prescott and the guys chime in about Lamar Jackson. Then we talk about the AFC and the Baltimore and Chiefs game coming up. In the end we talk about William Fleming and Patrick Henry rivalry.
Chris, Matt, Romeo, and Russ have longtime friend Tyreeq call in from Philly. We discuss the Oakland Raiders and debate with Matt on Julio Jones being the #1 receiver in the NFL. After finishing up with the Oakland Raiders we discuss Dak Prescott and the highest paid quarterbacks in the league. We also touch on the great story of the Browns receiver Damon Sheehy-Guiseppi. To wrap things up we gave our insights for NFL Fantasy and touched on the recent injury by DeMarcus Cousins. In our Final Say segment we have some fun and talk about Wingmen and Wingwomen in social settings.
This is a Cafecast interview with Russell Thomas, KV4S on Zello. Learn more at digicommcafe.com --- Send in a voice message: https://anchor.fm/digicommcafe/message Support this podcast: https://anchor.fm/digicommcafe/support
There's no room for mistakes with Mozart's music. Renowned tenor Russell Thomas talks with LAO President and CEO Christopher Koelsch about the joy and challenges of singing the composer's music and specifically the role of Titus in our upcoming production of Mozart's "The Clemency of Titus". The two also discuss his process of preparing a role, his ideal rehearsal environment, and the complicated dance of crafting his performance schedule.
CannaInsider - Interviews with the Business Leaders of The Legal Cannabis, Marijuana, CBD Industry
Extraction is considered the most profitable segment of the cannabis industry, but what if we’ve been thinking about extraction all wrong? Is it really necessary to use large CO2 or butane extraction systems when there’s a way to extract oil from hemp and cannabis using just air? In this episode, Vapor Distilled Founder and CEO Russell Thomas explains how this revolutionary, all-natural extraction method produces stronger, ultra-pure oil. Learn more at http://www.vapordistilled.com Key Takeaways: Russell’s background in the cannabis industry and how he came to start Vapor Distilled What constitutes “cleantech” or clean technology A deep dive into traditional extraction methods, including CO2 and hydrocarbon systems How the Vapor Distillation process uses heated air and a proprietary condensation method The evolution of Vapor Distilled and what it took to turn it into a large-scale, commercial product Consumer responses to the ultra-pure taste of Vapor Distilled oils Vapor Distilled’s cost efficiency versus that of traditional methods The future of Vapor Distilled and its all-natural extraction method
Seattle Opera Dramaturg Jonathan Dean introduces several different types of tenor, from the agile-voiced, graceful and elegant tenori di grazia, to the heroic and powerful tenori di forza, and all points in between. Includes musical examples featuring many favorite Seattle Opera tenors: Antonello Palombi, Edgardo Rocha, Laurence Brownlee, William Burden, Matthew Polenzani, Ben Heppner, James McCracken, Stefan Vinke, Francesco Demuro, Joseph Calleja, Alasdair Elliott, Peter Kazaras, Marcello Giordani, Neil Shicoff, Russell Thomas, Franco Corelli, and Vinson Cole.
The creator of Uptown Abbey, the hit costume drama from TV streaming service NetBox, talks to Adrian Lacey. Spoof starring Russell Thomas.
Am 27. Juli kam Wolfgang Amadeus Mozarts "La clemenza di Tito" unter der Regie von Peter Sellars bei den Salzburger Festspielen zur Aufführung - mit Teodor Currentzis am Pult, Russell Thomas als Tito und Golda Schultz als Vitellia. Für BR-KLASSIK-Redakteurin Meret Forster war es ebenso inspirierender wie aufwühlender Opernabend.
Tenor, Russell Thomas, is my guest this week! We talk about career, rep, fees, finances, retirement and a whole lot more. Russell is a world-class talent, and he’s very thoughtful and quick to share his insights- especially regarding the precarious and careful climb to the top. Enjoy! See acast.com/privacy for privacy and opt-out information.
Ephesians 2:1-6 || One-Off || First Delivered: 08/01/2017
Gracie co-owner of Gricelda’s Smokehouse and Dream Maker Charters in Cabo is expecting a good fishing year. Vance Bachmann with OX batteries has news of a new battery line you need to hear about. Russell Thomas of Clover Pass Resort reports on what we can expect on Fish Talk Radio’s trip in July. Come join […]
Carrum Cricket Club are broadcasting their 2014/2015 Season on Radio Carrum. Tune in to hear match results, team selections, club news and live match coverage on the Carrum Cricket Club Show. This weeks broadcast features an interview with Russell Thomas from Cricket Victoria.
The Empire Club of Canada Presents: Investment Outlook 2015 featuring Ian Russell, Thomas Caldwell and Avery Shenfeld lan Russell is President and Chief Executive Officer of the Investment Industry Association of Canada. IIAC. a position he has held since its inauguration in April 2006. Prior to his appointment at the IIAC, Mr. Russell headed the Industry Relations and Representation group of the Investment Dealers Association of Canada. In his 20 year tenure at the Association, he has participated actively in many committees and working groups involved in regulatory and tax issues related to the securities industry and capital markets in Canada. He is a frequent columnist in industry publications and is a presenter and speaker on industry issues and developments. In January 2014, it was announced that Mr. Russell was appointed Chair of the International Council of Securities Associations, ICSA. He is first Canadian in 20 years to serve in this capacity. Mr. Russell has an honours degree in economics and business from the University of Western Ontario, and a postgraduate degree from the London School of Economics. He has completed the Partners, Directors and Officers Qualification Examination and is a Fellow of the Canadian Securities Institute. Thomas S. Caldwell graduated from McGill University in 1965, and has been actively involved in the investment industry since that time. Mr. Caldwell is Chairman of Caldwell Securities Ltd., an organization founded in 1980. Caldwell Securities Ltd. is a diversified investment company with affiliate organizations providing investment management, brokerage and insurance services to a broad spectrum of investors throughout North America and around the world. In June 2014, Mr. Caldwell was inducted into the IIAC Investment Industry Hall of Fame. Mr. Caldwell is CEO and a Director of Urbana Corporation, a publicly traded investment company and Chairman of the Canadian Securities Exchange, CSE, The Exchange for Entrepreneurs. He also serves on the Board of the Conference of Defence Associations Institute in Ottawa. Mr. Caldwell was appointed Honorary Lieutenant Colonel of The Lincoln and Welland Regiment in January 2014. Mr. Caldwell is a past Governor of the Toronto Stock Exchange and one of the leading experts in capital markets, particularly in trading environments. He is recognized as one of the world's foremost investors in securities exchanges. Caldwell Securities Ltd. and its affiliates were the second largest owners of the New York Stock Exchange prior to the NYSE's demutualization. Mr. Caldwell has, through his career, been actively involved in addressing social and community needs. He was awarded Her Majesty's Golden Jubilee Medal in 2002 for his activities on behalf of Canadian Veterans. In 2003 he was appointed a Member of the Order of Canada for his work in assisting those in need as well as contributing to institutions working to better the lives of others. In 2012, he received Her Majesty's Diamond Jubilee for his efforts on behalf of the disadvantaged... Speakers: Ian Russell, President and Chief Executive Officer of the Investment Industry Association of Canada Thomas Caldwell, Chairman of Caldwell Securities Ltd. Avery Shenfeld, Managing Director and Chief Economist of CIBC World Markets Inc. *The content presented is free of charge but please note that the Empire Club of Canada retains copyright. Neither the speeches themselves nor any part of their content may be used for any purpose other than personal interest or research without the explicit permission of the Empire Club of Canada.* *Views and Opinions Expressed Disclaimer: The views and opinions expressed by the speakers or panelists are those of the speakers or panelists and do not necessarily reflect or represent the official views and opinions, policy or position held by The Empire Club of Canada.*
My guest today on The Mental Game of Poker Podcast is without doubt one of the most driven, hardworking and enthusiastic minds playing the circuit today. Jason Somerville is a WSOP bracelet winner with over $5 million in earnings. His caliber is so high that Russell Thomas, 2012 November Niner, asked him for coaching before the final table. He one of the great new ambassadors for the game, and sacrifices some EV by playing a reduced schedule to work tirelessly for Ultimate Poker. Amazingly in 2014, he is one of the few openly gay high profile players.
In this episode Does is make sense, in a mathematical and practical senes, to look for 'probability of exploit'? How does 'game theory' apply here? How do intelligent adversaries figure into these mathematical models? Is probabilistic risk analysis compatible with a game theory approach? Discussing how adaptive adversaries figure into our mathematical models of predictability... How do we use any of this to figure out path priorities in the enterprise space? An interesting analogy to the credit scoring systems we all use today An interesting discussion of 'unknowns' and 'black swans' Fantastic *practical* advice for getting this data-science-backed analysis to work for YOUR organization Guests Lisa Leet - Lisa is a wife of 17 years, a mother of 5 years to boy/girl twins, and an employee of 7 years on the Information Security team at a Minneapolis-based financial services firm. She is also an intern at Stamford Risk Analytics (Stamford, CT), pursuing studies at Stanford University, prepping for her CISSP Exam on July 15th, taking MOOCs, and reading at least twelve books concurrently including a 1600-pager on Python. In her free time she volunteers on the Board of Directors for SIRA (Society of Information Risk Analysts) and participates in awesome podcasts like DtR. Russell Thomas ( @MrMeritology ) - Russell is a Security Data Scientist in financial services, and a PhD student in Computational Social Sciences. His focus is on the intersection of information security and business and economic decision making. He’s “MrMeritology” on Twitter, and blogs at “Exploring Possibility Space” (http://exploringpossibilityspace.blogspot.com/). Bob Blakley - Bob has been in the security industry for more than 35 years. He's led the OMG CORBAsecurity, SAML, and OATH standardization efforts, and currently chairs the NSTIC Identity Ecosystem Steering Group. He's in the drama department at a large multinational financial institution.
The podcast crew welcome Russell Thomas, interim Executive Director of the Wood Buffalo Arts Council, as well as the lovely Misty Oakes to chat about the future of the arts in our region! The post Episode 72 – #YMMarts appeared first on YMM Podcast.
Bernard has the very lastest as the first ever October 9 get set for the 2012 WSOP Main Event!
Bernard has the very lastest as the first ever October 9 get set for the 2012 WSOP Main Event!
October Niner Russell Thomas, who is 4th in chips, is this weeks guest.
October Niner Russell Thomas, who is 4th in chips, is this weeks guest.
LifeTonic with Founder and Chief Executive Officer Russell Thomas today on Grass Roots Marketing only on Cannabis Radio. Officer LifeTonic launched a line of CBD and CBD sublingual sprays that utilize ionized cannabinoid formulas that help the human body rapidly incorporate cannabinoids. LifeTonic's formulations leverage a 55 patents-granted and pending process that ionizes cannabinoids so they behave more like salts instead of oils. As a result, cannabinoids are almost immediately absorbed into the bloodstream, providing noticeable effects faster than any other product. Today LifeTonic currently holds over 40 pending and granted patents on its Evaporative Extraction technology. And the process works with THC, CBD, rosemary, and even hops. LifeTonic's groundbreaking new solventless cannabis extraction technology is faster, safer, certified organic, and has 40 pending or granted patents Solving the solvent problem (From Boulder Weekly) LifeTonic's groundbreaking new solventless cannabis extraction technology is faster, safer, certified organic, and patented to high hell.
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