Skybound

Um

...

All creatures with cells that have the fancy stuff like nucleus and mitochondria are Eukaryotes. That picture is from the Wikipedia page for Eukaryotes.

Long ago there was just the Bacteria and Archaea. Then something weird happened and an Archaean ate a bacterium but the bacterium was not consumed, instead they became friends. By "friends" I mean "permanently merged together into an entirely new kind of life form that can do all kinds of fancy stuff with its cells." This life form is your ancestor and the ancestor of all Eukaryotes.

One of those new, fancy life forms ate a cyanobacteria and made it into chloroplasts. This created the plants.

A few others decided to go multicellular and form tubes out of cells that could wriggle around, and they became animals.

A few decided to also go multicellular and team up into big networks of interconnected thread-like tendrils, and they became fungi.

But most of them just kind of went off and did their own thing, going about their single-celled business, evolving into all kinds of weird stuff without doing anything multicellular. And all of those guys got called protists. Every eukaryote that didn't become multicellular is a protist.

The guys that went multicellular are just a few weirdos in these random corners of the tree of life, but they get all the attention cause we multicellular organisms are kind of self-absorbed (and we had to do some strange things to sand to turn it into lenses to see the single-celled organisms).

If each of those multicellular clades counts as a "kingdom," how many kingdoms do the single-celled guys make? Good luck with that one. We keep finding more of them.

Every time we look at some more pond water, the taxonomists collapse into sobbing again. There are too many ways to be a little guy. Every time there's a cilium or a flagellum somewhere it's not supposed to be, or there's something suspicious going on with microtubules or zoospores or helical structures something, or god forbid two guys get freaky and do another endosymbiosis again, they have to rewrite everything and there's at least two fistfights and one brawl.

Xenophyopores found a cool hack to be unicellular but still get 20 centimeters long—they just have lots and lots of nuclei in their single cell.

They look like this. Of course it is in the ocean where all kinds of freaks are.

Behold, a single celled organism

They really like radioactive isotopes and collect radioactive materials in their bodies at high concentrations.

@ayoungparent Well apparently slime molds are a polyphyletic group (a bunch of unrelated organisms that happened to look similar).

The Myxomycetes are the ones known as plasmodial slime molds and basically they form spores which hatch into single-celled haploid guys (basically like sperm or egg in humans) and when the spores meet each other they become a diploid cell with more and more and more nuclei until they can be one cell several meters in area and several kilograms in weight. Despite being one cell technically and having no brain, they can learn and have some form of intelligence. They are good at designing the most efficient railroad system.

The big green ball I assume you refer to is Valonia ventricosa. It has some complicated structures inside and lots of nuclei to make it work, but it is just one really big cell.

Yeah. It does mitosis and everything like a regular cell.

Kelp is a type of brown algae (Phaeophyceae), which are protists. They may look like plants, but they sit in different parts of the family tree.

Eukaryotes phylogenetic tree:

Brown algae phylogenetic tree:

Kelp also have several physical characteristics such as blades, stipe, and holdfasts, which are analogous to leaves, stems, and roots of vascular plants but are a case of convergent evolution (like a shark and dolphin both having similarly shaped appendages!)

More importantly, all plants descend from a common ancestor that did primary endosymbiosis of that cyanobacteria way back when. Anything else that can do photosythenthesis and is not a cyanobacterium or a plant has an ancestor that has done secondary or tertiary endosymbiosis of an organism that already had chloroplasts.

Brown algae's ancestor took a red alga as an endosymbiot, and red alga is also a protist and thus did secondary endosymbiosis of a which is why their chloroplasts have four cellular membranes, whereas plants only have two:

So basically, plants and brown algae are wierdly related distant cousins cause one of them ate the other's grandpa or something like that.

Hope this kelps! 💚

1. identify what's making you draw so slow. can't figure out pose/anatomy? too perfectionist about inking? getting caught up in details? indecisive coloring?

2. timed gesture studies. draw a loose figure w photo reference in 10 minutes. do that a bunch of times. then 5 minutes, 3 minutes, 1 minute. train yourself to omit as much detail as possible while keeping the figure recognizable.

3. the dot/line exercise, sometimes called the "target practice" warmup. draw two dots, then a line connecting them. keep moving the dots farther apart while drawing the line as fast as you can while keeping it STRAIGHT (not wobbly!) and hitting the second dot. the line is ONE stroke. it's harder than it sounds. this should help you get an idea of how fast you can make a controlled stroke

4. look up tutorials on coloring more quickly in whatever art program you're using if you do digital art. chances are there's a tool or setting that can make it easier to fill in shapes. i almost never color by hand, i fill bucket everything

5. free yourself of "clean line art"... 9 times outta 10 people think sketchy lines are more visually appealing anyway. it's faster and they have more life. in my opinion at least

6. use lots of references. spending hours on a complicated pose from memory instead of just looking at photo/3D model reference isn't impressive it's just stupid and unnecessary

7. study with intent. if you struggle with leg anatomy for example, do lots of studies from photos (eyeballing and tracing), then try it freehand/from memory, rinse and repeat 9000 times until it's not something you get stuck on when it comes time to do an illustration/comic page

8. less detail. simplify. you can have ultra detailed art or you can draw fast. pick which is more important to you

9. bullshit it... draw ugly and bad but do it fast. done is always better than perfect

10. thumbnail. it's not just for comics. do a teeny tiny sketch of your drawing beforehand with colors. then use it as reference. helps to finish the actual piece faster when it's planned out

#oh that last line gutted me #is there a place between perfect and failure?

Good news! There is!

"Murder is bad. In the time period discussed, people sometimes committed murders (2 citations). And most people agreed that murder was bad, but it was widely known that murders still happened."

And your advisor goes, "Did most people agree, though? Was it widely known?"

And you go (sigh.). Okay. And do twelve hours of going back through your readings. And rewrite.

"Murder is bad (4 citations). In this time, people sometimes committed murders (6 citations). People did not all agree that it was bad (2 citations). There was disagreement about exactly how bad (3 citations)."

And you look at your draft. And you go. But. But we all — I mean, the archival sources from the time are in fact QUITE CLEAR about how widely known it was! Like–! I've read hundreds of letters and a third of them mention murder! I've talked to so many historians of this time and place and we ALL talk about the murder thing!

And you look at the twelve goddamned hours of searching you did. And you write several increadingly desperate emails to colleagues. And after another few days, you come to the agonizing realization that, in fact, there are no citations of published work establishing that people knew murders occurred despite them being bad and against the law. And then you spend another week looking up those archival sources. And you rewrite again.

"Everyone knows that [reaction A] works like this and [reaction B] works like that". Very common way to start a paper or thesis in this field. Everybody knows this, we can carry on with the more interesting stuff about [reaction C].

Huh. These 73 citations all cite each other in a ouroboros and the only original source in the lot is a popular science book which is indeed worth citing, but it's a memoir, which I have read repeatedly, and the author of the memoir just threw this out there as another example of "things everyone just knew in those days".

So I sat there thinking ‘you want me to prove that the Ancient Egyptians knew what shame was, that very human emotion, using their own words in a culture for which we have very few examples of personal/private correspondence or notations that don’t suffer from strict formalities that are present in 98% of non literary texts? Okay then’ and went through hundreds of fragments over weeks to find this:

P.Bologna 1094 3, 5-10

sS m-H n pA xpS n pr-aA a.w.s. Dd n sS pA-wHm r-nty in.tw n=k sS pn n Dd Hna Dd r-nty m ir s iwty HAty=f iw bn n=f sbAy(t) ir sDr.tw iw.tw Hr mtr=k wrS.tw iw.tw Hr sbA=k iw bw sDm=k mtr nb iw i-ir=k pAy=k sxr pA kry Hr sDm mdt in.tw=f Hr kS tw.tw Hr irt sbAyt n mAi tw.tw Hr q-H ssmt Hrw-r=k bw rx.tw qi=k m-Xnw tA-tmm ix rx=k sw

Mahu, Scribe of the Armoury of Pharaoh l.p.h. speaks to the Scribe Pewehem. This letter is brought to you to the following effect: Do not be a senseless man who has no education. One spends the whole night teaching you and passes the whole day instructing you, without your listening to any teaching, but you act after your own fashion. The ape understands words, and it is brought to you from Kush. Lions are trained and Horses tamed: but as for you, one does not discern the like of you within all mankind. Take note of this.

(Caminos, 1954: 13, cf [Redacted], 2016: 59)

I think I sufficiently provided an example of someone (Scribe Mahu) enacting shame and impoliteness onto his student (Scribe Pewehem). 'Prove these humans had the concept of shame' was a wild task that required a wild citation.

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!

Ready for some delicious syrup made from grape hyacinth (muscari) flowers?! LET’S GO.

Ingredients:

1 cup grape hyacinth flowers

1 cup water

2 cups sugar

1 tablespoon lemon juice

Instructions:

Wash the flowers (we REALLY don’t want bugs in our syrup).

Add the flowers to a mason jar or other heat-safe container. Pour 1 cup boiling water over the flowers and let infuse for 1-2 hours (no longer or it can turn bitter!)

Strain the flowers and add the infusion to a pot along with the sugar and lemon juice.

Simmer over medium heat, until the sugar is completely dissolved.

At this point, your syrup is technically done. BUT if you want it to be thicker, you can continue simmering, stirring occasionally, until it’s to your liking.

Remove from heat and pour into a sterilized mason jar. At this point you can either 1) Store your syrup in the fridge if you plan to use it soon, or 2) Water bath can it for long term storage.

Lavender is very strong so I only use about 1/3 cup fresh or 2 tbsp dry.

Mint stays the same – 1 cup fresh.

Basically, market research for japanese bakeries determined that a) they sell more breads and pastries the more different varieties they have, and b) japanese bakery customers prefer items which are not wrapped, because individually wrapped things give the impression of being like, preserved or something instead of fresh and good I guess? So the obvious solution is to sell as many different kinds of unwrapped breads and pastries as you can.

But! In actual practice, that’s a nightmare. No packaging means no barcodes to scan, so the cashier needs to know all like 200 different (often very similar) items by heart and add them up manually, which means training new employees is a slow and painful process and customer service in general suffers badly. And having a person handle all those un-packaged foodstuffs to count them or examine them, in addition to being slow and clumsy, is unsanitary as fuck.

So one bakery chain owner approached this computer guy in 2007 asking for a system to automate the checkout process. It took five years and the company barely survived a financial crisis in the middle, but long story short they developed a highly specialized AI that will look at the pile of bread a customer picked out and automatically identify everything, tally it up, and charge them correctly, while the live cashier is free to make small talk or help people out or whatever. The whole process is simple, fast, sanitary, and pleasant for customers and employees alike, and to an outsider it looks like fucking magical bullshit.

tweet

May I present to you, nationalclothing.org?

i used to work at a Local Organic Produce store that's popular with the lefties in my city who are interested in food justice. i quit for a lot of reasons, mostly the boss, but something i will always remember is one of our suppliers coming in to drop off produce, being told her check wasn't ready, and her laughing and responding it didn't matter -- even a low bank account was more than enough to pay the migrants who picked her produce. i am not filling in any blanks here. she said this.

after quitting, this was a common story i told people about my time there. some then became annoyed at me, acting like i was a wokescold trying to undermine the store's "eco" mission with unrelated "ethical" concerns. but, like -- if food justice isn't for the people making food, who the fuck is it for?