👓 A Linguist Explains Why 'Laurel' Sounds Like 'Yanny' | The Atlantic

Read A Linguist Explains Why 'Laurel' Sounds Like 'Yanny' (The Atlantic)
It’s the audio version of The Dress.

The science is far more interesting than the meme portion at least.

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Reply to Why Trump? by George Lakoff

Replied to Why Trump? by George Lakoff (George Lakoff)
Donald Trump is winning Republican presidential primaries at such a great rate that he seems likely to become the next Republican presidential nominee and perhaps the next president. Democrats have little understanding of why he is winning — and winning handily, and even...

I appreciate the logic you’ve laid out on multiple levels here. I wish it were more widely viewed and shared. There’s an additional linguistic trick which Trump seems to take heavy advantage of as well: doublespeak. I’ve laid out some of the details here: http://boffosocko.com/2016/09/30/complexity-isnt-a-vice-10-word-answers-and-doubletalk-in-election-2016/ though I’ve got a slightly more nuanced approach now a year on and with additional data.

I enjoy your take on Direct vs. Systemic Causation which I bundle a bit more simply under the concept of “complexity”. The example I provide certainly fits well into your argument. It also seems to explain the political divide, which also follows the same party lines, in the ways the country views science in general, but the ideas of climate change and evolution specifically. While the evolution portion may be in direct conflict with the religious right, it doesn’t explain why so many don’t believe in the sciences generally or why they would be climate change deniers. Direct causation would seem to supersede the simple religion argument and explain the backlash against the sciences in general.

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🎧 Modernist BreadCrumbs | Episode 6: Balls & Sticks | Heritage Radio Network

Listened Modernist BreadCrumbs | Episode 6: Balls & Sticks by Michael Harlan Turkell from Heritage Radio Network
This is Episode Six of Modernist BreadCrumbs: “Balls & Sticks,” on shapes, scoring, and semiotics.

Balls & sticks. You’ll hear this idiom over and over in this episode, as if we’re talking in circles. The two shapes’ repetitive figures have been a constant in bread’s identity over time, but why?

Modernist BreadCrumbs is a special collaborative podcast series with Heritage Radio Network and Modernist Cuisine, that takes a fresh look at one of the oldest staples of the human diet—bread. Although it may seem simple, bread is much more complex than you think.

From the microbes that power fermentation to the economics of growing grain, there’s a story behind every loaf. Each episode will reveal those stories and more, beginning with bread’s surprising and often complicated past, from the perspective of people who are passionate about bread, and shaping its future.

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🎧 Modernist BreadCrumbs | Episode 5: Against the Grain | Heritage Radio Network

Listened Modernist BreadCrumbs | Episode 5: Against the Grain by Michael Harlan Turkell from Heritage Radio Network
This is Episode Five of Modernist BreadCrumbs: “Against the Grain,” on politics.

How does bread play a part in politics you ask? Withholding grain has been part of party lines as well as a catalyst of war. Though the fight still continues to bring bread to those impoverished and underfed around the world, we urge you to chew on this: become as active as a sourdough starter, and be part of the bread revolution. Rise up!

Modernist BreadCrumbs is a special collaborative podcast series with Heritage Radio Network and Modernist Cuisine, that takes a fresh look at one of the oldest staples of the human diet—bread. Although it may seem simple, bread is much more complex than you think.

From the microbes that power fermentation to the economics of growing grain, there’s a story behind every loaf. Each episode will reveal those stories and more, beginning with bread’s surprising and often complicated past, from the perspective of people who are passionate about bread, and shaping its future.

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🎧 Modernist BreadCrumbs | Episode 7: Thermal Mass | Heritage Radio Network

Listened Modernist BreadCrumbs | Episode 7: Thermal Mass by Michael Harlan Turkell from Heritage Radio Network
This is Episode Seven of Modernist BreadCrumbs: “Thermal Mass,” on baking and ovens.

We’ll discuss “thermal mass,” or the ability to absorb and hold heat, in two-parts: within bread itself, and the ovens it’s baked in. It’s a complex physicochemical process… that’s more than just hot air.

Modernist BreadCrumbs is a special collaborative podcast series with Heritage Radio Network and Modernist Cuisine, that takes a fresh look at one of the oldest staples of the human diet—bread. Although it may seem simple, bread is much more complex than you think.

From the microbes that power fermentation to the economics of growing grain, there’s a story behind every loaf. Each episode will reveal those stories and more, beginning with bread’s surprising and often complicated past, from the perspective of people who are passionate about bread, and shaping its future.

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🎧 Modernist BreadCrumbs | Episode 4: Milling About | Heritage Radio Network

Listened Modernist BreadCrumbs | Episode 4: Milling About by Michael Harlan Turkell from Heritage Radio Network
This is Episode Four of Modernist BreadCrumbs: “Milling About,” History Part II, Pre-Industrialization.

When we look back on how modern baking came to be, it’s the same old story of craft informing art, and how the artisanal approach was replicated through the aid of mechanization. This episode picks up where Episode One left off, telling bread’s life story from All Purpose to Zopf.

Modernist BreadCrumbs is a special collaborative podcast series with Heritage Radio Network and Modernist Cuisine, that takes a fresh look at one of the oldest staples of the human diet—bread. Although it may seem simple, bread is much more complex than you think.

From the microbes that power fermentation to the economics of growing grain, there’s a story behind every loaf. Each episode will reveal those stories and more, beginning with bread’s surprising and often complicated past, from the perspective of people who are passionate about bread, and shaping its future.

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👓 Modernist BreadCrumbs | Episode 2: The Great Civilizations of Grain | Heritage Radio Network

Listened Modernist BreadCrumbs | Episode 2: The Great Civilizations of Grain by Michael Harlan Turkell from Heritage Radio Network
This is Episode Two of Modernist BreadCrumbs: “The Great Civilizations of Grain,” on grains, flour, and milling.

In this episode, we look inside with a kernel of knowledge, sprout ancient grains, and take a journey through wheat’s history. We could go on for flours.

Modernist BreadCrumbs is a special collaborative podcast series with Heritage Radio Network and Modernist Cuisine, that takes a fresh look at one of the oldest staples of the human diet—bread. Although it may seem simple, bread is much more complex than you think.

From the microbes that power fermentation to the economics of growing grain, there’s a story behind every loaf. Each episode will reveal those stories and more, beginning with bread’s surprising and often complicated past, from the perspective of people who are passionate about bread, and shaping its future.

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🎧 Modernist BreadCrumbs | Episode 3: On the Rise | Heritage Radio Network

Listened Modernist BreadCrumbs | Episode 3: On the Rise by Michael Harlan Turkell from Heritage Radio Network
This is Episode Three of Modernist BreadCrumbs: “On the Rise,” on yeast, leavening, and fermentation. Here, we observe a microscopic single-celled organism from the fungi kingdom, and its full effect on bread: yeast. How can something so small make such a big impact? When it comes to bread, the proof really is in the proofing.

Modernist BreadCrumbs is a special collaborative podcast series with Heritage Radio Network and Modernist Cuisine, that takes a fresh look at one of the oldest staples of the human diet—bread. Although it may seem simple, bread is much more complex than you think.

From the microbes that power fermentation to the economics of growing grain, there’s a story behind every loaf. Each episode will reveal those stories and more, beginning with bread’s surprising and often complicated past, from the perspective of people who are passionate about bread, and shaping its future.

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🎧 Modernist BreadCrumbs | Episode 1: Pre-ferment | Heritage Radio Network

Listened Modernist BreadCrumbs | Episode 1: Pre-ferment by Michael Harlan Turkell from Heritage Radio Network
This is Episode One of Modernist BreadCrumbs: “Pre-ferment,” on the history of bread. In this episode, we take a look at ancient drawings on cave walls, dig through the ashes of a volcano eruption, and consider the primal evolution of bread as we know it. We hope you’ll loaf it.

Modernist BreadCrumbs is a special collaborative podcast series with Heritage Radio Network and Modernist Cuisine, that takes a fresh look at one of the oldest staples of the human diet—bread. Although it may seem simple, bread is much more complex than you think.

From the microbes that power fermentation to the economics of growing grain, there’s a story behind every loaf. Each episode will reveal those stories and more, beginning with bread’s surprising and often complicated past, from the perspective of people who are passionate about bread, and shaping its future.

A podcast right up my alley to be sure. However the first episode is painfully scattered. I know they’re trying to set things up for what looks like a limited series, but this just jumps around far too much. There is no cohesion between the dozens of voices. Will some recur or are they just stopping by? Who are the hosts really? The hosts sound more like ad pitchmen and I expect an advertisement every time I hear their voices.

I hope things pick up significantly after this episode.

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Modernist Bread Crumbs

Followed Modernist BreadCrumbs (Heritage Radio Network)
Modernist Cuisine founder Nathan Myhrvold and head chef Francisco Migoya join Michael Harlan Turkell on Modernist BreadCrumbs, a special series taking a new look at one of the oldest staples of the human diet: bread. Each episode explores bread from a different angle; from its surprising and often complicated past, to the grains, tools, and microbes we use to make it, and the science behind every loaf. The show looks at the discoveries and techniques from Modernist Bread, as well as interviews with the scientists and bakers who are shaping the future of bread.

Subscribing to/following this. Looks interesting. Jeremy Cherfas may appreciate both it and the entire network itself if he hasn’t heard of them before.

Can’t wait to start listening to episodes.

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Docteur Jerry et Mister Love ❤️⚗️👓🎬

Docteur Jerry et Mister Love ❤️⚗️👓🎬 I found this original French one sheet 47" X 63“ after the move. Will have to get it mounted and framed for the office. #nuttyprofessor #jerrylewis #science #love #comedy #france
riginal French one sheet 47″ X 63“ from the movie Docteur Jerry et Mister Love (aka The Nutty Professor) starring Jerry Lewis
Docteur Jerry et Mister Love ❤️⚗️👓🎬  I found this original French one sheet 47″ X 63“ after the move. Will have to get it mounted and framed for the office.

Instagram filter used: Clarendon

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👓 A 2017 Nobel laureate says he left science because he ran out of money and was fed up with academia | QZ

Read A 2017 Nobel laureate left science because he ran out of money (Quartz)
Jeffrey Hall, a retired professor at Brandeis University, shared the 2017 Nobel Prize in medicine for discoveries elucidating how our internal body clock works. He was honored along with Michael Young and his close collaborator Michael Roshbash. Hall said in an interview from his home in rural Maine that he collaborated with Roshbash because they shared...

This is an all-too-often heard story. The difference is that now a Nobel Prize winner is telling it about himself!

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👓 What I believe II (ft. Sarah Constantin and Stacey Jeffery) | Shtetl-Optimized

Read What I believe II (ft. Sarah Constantin and Stacey Jeffery) (Shtetl-Optimized)
In my post “The Kolmogorov Option,” I tried to step back from current controversies, and use history to reflect on the broader question of how nerds should behave when their penchant for speaking unpopular truths collides head-on with their desire to be kind and decent and charitable, and to be judged as such by their culture. I was gratified to get positive feedback about this approach from men and women all over the ideological spectrum. However, a few people who I like and respect accused me of “dogwhistling.” They warned, in particular, that if I wouldn’t just come out and say what I thought about the James Damore Google memo thing, then people would assume the very worst—even though, of course, my friends themselves knew better. So in this post, I’ll come out and say what I think. But first, I’ll do something even better: I’ll hand the podium over to two friends, Sarah Constantin and Stacey Jeffery, both of whom were kind enough to email me detailed thoughts in response to my Kolmogorov post.
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👓 Another tenure-track scientist bites the dust | Science

Read Another tenure-track scientist bites the dust by Adam Ruben (Science)
Matthew knew the deal when he joined his department: 10 years of work, and then you have to apply for tenure. “But,” he told me, “nobody talks about, ‘What if I run out of money beforehand?’”

We’ve really got to reorganize how research is done in this country. The brain drain is destroying our tremendous lead in basic research.

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I love Eat This Podcast

Food as a vehicle to explore the byways of taste, economics and trade, culture, science, history, archaeology, geography and just about anything else.

Many who follow my blog recently will know that I’ve been binge listening to Jeremy Cherfas‘ wonderful podcast series: Eat This Podcast.

I’m now so many wonderful episodes in, that it was far past time to give something back to Jeremy for the hours of work he’s put in to give me so much entertainment, enjoyment, and even knowledge. So I just made a pledge to support him on Patreon.

If you haven’t been paying attention, Eat This Podcast is a fantastic series on food, but it it uses the “foods we eat to examine and shed light on the lives we lead, from authenticity to zoology”. Food becomes his “vehicle to explore the byways of taste, economics and trade, culture, science, history, archaeology, geography and just about anything else.”

It’s unlike much of anything I’ve seen or followed in the food space for some time. As someone who is a fan of the science of food and fantastic writers like Harold McGee, Herve This, Alton Brown, Tom Standage, Michael Pollan, Nathan Myhrvold, Maxime Bilet, Matt Gross, and Michael Ruhlman (to name only a few), Eat This Podcast is now a must listen for me.

Not only are the episodes always interesting and unique, they’re phenomenally well researched and produced. You’d think he had a massive staff and production support at the level of a news organization like NPR. By way of mentioning NPR, I wanted to highlight the thought, care, and skill he puts into not only the stunning audio quality, but into the selection of underlying photos, musical bumpers, and the links to additional resources he finds along the way.

And if my recommendation isn’t enough, then perhaps knowing that this one person effort has been nominated for the James Beard Award in both 2015 and 2016 may tip the scales?

If you haven’t listened to any of them yet, I highly recommend you take a peek at what he has to offer. You can subscribe, download, and listen to them all for free. If you’re so inclined, I hope you’ll follow my lead and make a pledge to support his work on Patreon as well.

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