Keyframe Creations

The Greeks had this word, right, we have no idea where it came from, it just kinda popped up out of nowhere, and it could mean either apples, cheeks, or boobs. Problem is it looked and sounded *exactly* like another, unrelated word which could mean sheep, goat, or any animal in general really, which must have got confusing if you were a farmer talking about your livestock, but anyway…

Then the Romans, having stolen practically everything else from the Greeks, thought they’d nick this word too, because Latin isn’t confusing enough without throwing in a bunch of loan words. And they adopted it to mean a pumpkin.

Then the English came along and were all like “when in Rome”, and stole it, where it became our word ‘melon’. Which has now come back to mean boobs.

1jhn1:9

in morse code, referring to 1 John 1:9:

If we confess our sins, he is faithful and just to forgive us our sins, and to cleanse us from all unrighteousness.

Good on Jon Lam for sounding the alarm. Remember: "Industry Standard" is a Marketing Term. What matters is if you can do the work and do it well. Whatever tools work for you are what work best. Do not let corporations make you dependent upon them.

Make changes to your Adobe privacy account here:

account.adobe.com/privacy

For a start, of course a lot of science sounds dumb.  Science is all in the slogging through the minutiae, the failures, the tedious process of filling in the blank spaces on the map because it ain’t ’t glamorous, but if someone doesn’t do it, no one gets to know for sure what’s there.

Someone’s gotta spend their career measuring fly genitalia under a microscope. Frankly, I’m grateful to the person who is tackling that tedium, because if they didn’t, I might have to, and I don’t wanna.

But let’s talk about why we should care about this particular science and spend money on it. (And I’ll even answer without even glancing at the article.)

Off the top of my head?

-advances in robotics

-advances in miniature robotics

-advances in flight technology

-advantages in simulating and understanding the mechanics and programming of small intelligences

-ability to grow crops in places uninhabitable by insects (space? cold/hot? places where honeybees are non-native and detrimental to the ecosystem?)

-ability to improve productivity density of crops and feed more people

-less strain on bees, who do poorly when forced to pollinate monocultures of low nutrition plants

-ability to run tightly controlled experiments on pollination, on the effects of bees on plant physiology, on ecosystem dynamics, etc

-fucking robot bees, my friend

-hahaha think how confused those flowers must be

Also worth keeping in mind? People love, love, love framing science in condescending and silly sounding terms as an excuse to cut funding to vital programs. *Especially* if it’s also associated with something (gasp) ‘inappropriate’, like sex or ladyparts. This is why research for a lot of women’s issues, lgbtq+ issues, minorities’ issues, and vulnerable groups in general’s issues tends to lag so far behind the times. This is why some groups are pushing so hard to cut funding for climate change research these days.

Anything that’s acquired governmental funding has been through and intensely competitive, months-to-years long screening by EXPERTS IN THE FIELD who have a very good idea what research is likely to be most beneficial to that field and fill a needed gap.

Trust me.  The paperwork haunts my nightmares.

So, we had a joke in my lab: “Nice work, college boy.” It was the phrase for any project that you could spend years and years working on and end up with results that could be summed up on a single, pretty slide with an apparently obvious graph. The phrase was taken from something a grower said at a talk my advisor gave as a graduate student: “So you proved that plants grow better when they’re watered? Nice work, college boy.”

But like, the thing is? There’s always more details than that. And a lot of times it’s important that somebody questions our assumptions. 

A labmate of mine doing very similar research demonstrated that our assumptions about the effect of water stress on plant fitness have been wrong for years because *nobody had thought to separate out the different WAYS a plant can be water stressed.* (Continuously, in bursts, etc.). And it turns out these ways have *drastically different effects* with drastically different measures required for response to them to keep from losing lots of money and resources in agriculture.

Nice work, college boy. :p

Point the second: surprise! Anna Haldewang is an industrial design student.  She developed this in her product design class.  And, as far as I can tell, she has had no particular funding at all for this project, much less billions of dollars. 

‘grats, Anna, you FUCKING ROCK.

Evidence-based statements

Publicly-funded science

Critical examination of the media

Affection and investment for the natural world

And this is something I’ve been explaining for years.

And next thing you know it’s 2017 and everyone is surprised that the CDC has been told not to use the words “vulnerable” or “evidence-based” when writing their budgets. And the people running the world are able to deny the effects of climate change while the waters rise. This is how you get hurricanes while people tell you there aren’t any hurricanes. And how conspiracy theories are more attractive than the truth.

We got here on purpose because we wanted to be here. Because cynicism seemed cooler than wonder. Because of course the world is broken so why bother?

which is a SIGNIFICANT part of the fishing industry down there and how some folks literally make their living. it also ties into ecology and conservation since you don’t want to overfish shrimp populations that arent going able to bounce back from it. you also dont want to start resorting to fishing methods that will do more harm to to the environment to try to get bigger hauls to hit basic demand if theres nothing there to catch.

my own research was mostly done out of pocket w a few hundred dollars grant despite the fact that it involved potentially an entirely new mode of sensory input as of yet undiscovered by science that had LOADS of potential applications in biology and robotics. but boil it down to “put a scorpion in a maze in the dark to see if it bumps into walls” on paper and people just kinda roll your eyes at you. hell, i even built my own lab apparatuses and paid for the materials with money from my food budget. (bulk dry spaghetti saved my life)

anytime you see a “lol this science was a waste of money” it’s almost always blatant propaganda to encourage the cutting back of research and the justification of budget cuts. dig a little deeper into “dumb studies” and there’s usually some very nifty applications or hypotheses being tested that have real world applications concerning problems that exist RIGHT NOW. 

OP turns out to be a Russian propagandist

(Source here) They’re making a deal where your stores will be up for grabs to other companies. This is super sketchy since technically if they just take bits and pieces they most certainly wouldn’t need to tell you about it.

Please consider moving your stories to Ao3 which is a non-profit specifically put together to protect authors from crap like this and has a legal team that will fight for you when needed.

And let me tell you it was delightful. It tastes like watching the leaves changing color and dancing in the wind. It tastes like picking out pumpkins and gourds and fresh apples at the farm up north. It tastes like witches and freedom.

I make it every year now and this year I walked in the house on the morning of October first with all the ingredients and shouted ‘FALL DRINK’ and my roommates were like ‘????’ so I made them Fall Drink and now every time they get home from work they’re like ‘Fall Drink pls?????’

Also, I do something like this in the crock pot with the overly sweet Growers Pumpkin Apple Cider, chai spices, cloves, a bit of orange juice, and some super dry Pinot Grigio.

White sack wine, cider, spices (clove, cinnamon, nutmeg, mace, ginger) tea, sugar, and if you want it authentic, a bit of cream or whipped egg. All this is brought together in a low temperature and then stewed for a time. It can also be “pulled”, a process in which one “stirs” the concoction by using a ladle and pouring it repeatedly from high in the air. Makes it foamy and frothy. 

Serve warm.

The secret is in the water; literally, it’s IN the water.

See, when you boil potatoes, a lot of special starches and sugars and stuff leeches out into the water. When you drain the water before mashing them, you throw away a lot of good stuff, which is a big part of what makes mashed potatoes “dry” and bland, even when you add large amounts of cream and butter and things.

So don’t throw out any water.

Here’s how you do that:

First, cut your potatoes into smaller cubes than you probably do. (I’ve left the skins on for flavor and also, that’s where a lot of a potato’s nutrients are, like protien and iron and vitamins B and C, just to name a few)

The reason for cutting them smaller (besides avoiding giant peices of skin) is so that there is less space in the pot between each peice for water to fill, so you use less water to cook them. That’s important because you won’t be draining any water, so you can’t afford to have too much water! For the same reason, just barely cover them with water when they go on the stove.

But! Before you do that, put the pot on the stove with some butter, garlic, and seasonings; let the butter start to sizxle just a little then put most of a single layer of potatoes in the pan and let the brown and sear. Turn them, brown them on all sides, get ‘em fairly dark (I forgot to get a pic here because I was worried I’d burn the butter).

Ready? now throw the rest of the potatoes in right on top, and add your water, give them a stir. This way, you’re boiling in some of that lovely fried potato/french fry flavor.

Okay, so, as they cook, you may need to add a little water, not too much! ideally the very highest piece of potato will be poking just above the surface. Now, when your potatoes are really really soft, mash them directly into the water. Just pull them off the stove, leave all the water in, and start mashing. Trust me. At first you’ll think there’s too much water. If you get them mashed and they ARE a little too liquidy, just put ‘em back on the stove. You’ll have to stir often or constantly, but they will steam off additional water without losing any good stuff.

Now add some salt, and taste. Right?! And you haven’t even put in any cream or cheese or anything yet.

Speaking of which, you can use like, a third of the amount of butter or cream or anything, and they will still taste better than usual. So they taste better AND they are higher in nutrients AND lower in fats and salts! That’s a lot of win — enjoy your potatoes!