Frazil ice: nature’s Slushee
Frazil ice is a Slushee-like mixture of ice and supercooled water that behaves a lot like lava or flowing cement. Here’s a short video about frazil ice in Yosemite…it starts off a bit slow but gets good around 1:30.
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Entries for July 2012
Hipsters don’t know what the Higgs boson is
Motherboard journeyed out onto the streets of Williamsburg to see if the hipster on the street knew what the Higgs boson was. And he/she did not.
If you’re in that same boat, take a few minutes to learn about what the Higgs is. (via @alexismadrigal)
Old man schools some young’uns at basketball
A guy playing pickup ball pulls his Uncle Drew out of the crowd to take the place of an injured player and the old man still has some gas in his tank.
(via df)
Def Leppard re-recording back catalog to screw Universal
In a dispute with Universal over compensation for digital downloads, Def Leppard is taking the extreme and fairly metal step of re-recording their entire back catalog so they can do what they want with the songs. Earlier, they recorded what they’re calling “Forgeries” of ‘Pour Some Sugar on Me’ and ‘Rock of Ages’ to coincide with the movie release of Rock of Ages.
While the business side seems cut and dried, Elliott says the creative part of recreating songs that date back 25 years or more is not. “You just don’t go in and say, ‘Hey guys, let’s record it,’ and it’s done in three minutes,” Elliott notes. “We had to study those songs, I mean down to the umpteenth degree of detail, and make complete forgeries of them. Time-wise it probably took as long to do as the originals, but because of the technology it actually got done quicker as we got going. But trying to find all those sounds…like where am I gonna find a 22-year-old voice? I had to sing myself into a certain throat shape to be able to sing that way again. It was really hard work, but it was challenging, and we did have a good laugh over it here and there.”
(via @lsrmichael)
The fall and rise of the baguette
The baguette is one of the foods most commonly associated with France, so it’s surprising that for a long time, the French baguette was uncommonly bad. Samuel Fromartz travelled to Paris to apprentice with a baker and discovered how the baguette got its groove back.
“For years I had watched the sensorial quality of French bread palpably deteriorate,” he told me. The decline first set in, he said, when bakers switched from levain to commercial yeast in order to shorten the bread-making process. Yeast could work as an acceptable substitute for levain, but instead of relying on minute amounts of yeast and letting the dough ferment over 24 hours- as Delmontel does with his baguettes-bakers added more yeast and cut the rise period to as little as one hour, “suppressing the first fermentation that is the source of all taste,” Kaplan said.
The situation worsened in the 1950s, when bakers started using intensive kneading machines that satisfied consumer desire for an ever-whiter crumb. They started sprinkling in additives such as vitamin C to spike fermentation, and heaps of salt to mask the absence of flavor. In short, while pursuing the promises of modernity-efficiency, speed, and whiter bread-what French bakers lost was the one indispensable ingredient: time.
“For me, bread was a crucial dimension of what the French proudly call their ‘cultural exception,’” or national identity, said Kaplan. “They did not seem to be aware that they were putting it in grave peril.” By the 1980s, the French ate less and less bread. Boulangeries folded; those that remained competed with supermarkets, which baked frozen baguettes and sold them as loss leaders.
The business of engineering healthier foods
Corby Kummer investigates how breakfast cereals are made and how the big food companies are working to make them healthier. As he discovers, it’s a tricky business.
The area of experimentation that most caught my interest uses enzymes to break down whole grains and cereals into easier-to-digest powders that can be sneaked into foods like cake mixes and light breads in which whole grains would be unpalatably heavy, and into foods where you’d never expect to find them: soups, sauces, puddings and creamy fillings that already have starch in some form. “Why not whole-grains starch?” asked Monica Fischer, head of the food science and technology department. Breaking down the grains can also create sweetness, which raises the possibility of substituting whole grains for sugar in certain products. I saw packages of two Peruvian cereal drinks: Ecco and Nesquik, both marked “con cereales Andinos” (containing Andean cereals), including corn, quinoa and amaranth. Those and other grains from affiliates in South America and Abidjan, Ivory Coast, are being studied to understand how and whether they can be extruded into pasta and noodles and used in place of northern European wheat.
Because the research is basic, Nestle doesn’t know yet which of its hundreds of food businesses will apply its findings-the actual testing of products takes place in 300 “application groups” around the world. But Nestle already buys locally grown grains in the U.S. and Canada and will likely increase the percentage. Not long from now we might find Stouffer’s turkey tetrazzini with whole grains in both the noodles and the sauce; one of those cereal drinks on a local supermarket shelf; amaranth in a health drink; and more fiber and whole grains in Purina pet food, a big part of Nestle business. (Nestle won’t talk about its future marketing plans.) Or whole-grain Kit Kats, which Nestle has already marketed in England. Or Buitoni quinoa fusilli, which the rising number of gluten-intolerant people will certainly welcome. But will Ecuadoreans?
The research I saw at the world’s largest and sixth-largest food companies will, of course, come at a price. Processing, even to restore a food’s natural ingredients or not remove them in the first place, always adds to a food’s cost. Another potential threat of the new food research is that these products could co-opt traditional markets, like the ones for quinoa and amaranth, and begin to erase native foods, which can be made for a fraction of the cost and have been shown for millennia to be healthful and practical. And there are plenty of other costs I’m leaving out: the treatment of labor, the environmental costs of packaging and transport, the general destruction of small businesses as large corporations grab local markets with lower prices and often bad-for-you food, deceptive claims and advertising, the checkered political history of all these companies.
The Tampon King of India
Years ago, Arunachalam Muruganantham saw his wife collecting dirty rags to use for her period and thought there might be a better way. Now the sanitary napkins he invented in response are made and sold all over rural India, often by women.
The conversation spurred Mr Muruganantham into a frenzy of invention to try and produce an affordable napkin for women such as his wife. Such was his dedication, bordering on obsession, that he once wore a football bladder of animal blood to trial a prototype. He was forced from his home by villagers who thought his methods had become too perverse after he started collecting used napkins from medical students and storing them in his home. He was even abandoned - albeit temporarily - by his wife and mother, who believed he had gone mad.
(via @mulegirl)
How colors get their names
On this day full of red, white, and blue in the US, it’s interesting to note that, in a large number of languages, when colors start getting their own words, red is usually the first color defined after black and white (or light and dark), and that blue and green are often not defined individually, at least at first. Those facts and more in this super long/interesting article about color and language and how colors got their names and and and…just read it already. Here’s part 2.
The figure above is really telling a story. What it says is this. If a language has just two color terms, they will be a light and a dark shade - blacks and whites. Add a third color, and it’s going to be red. Add another, and it will be either green or yellow - you need five colors to have both. And when you get to six colors, the green splits into two, and you now have a blue. What we’re seeing here is a deeply trodden road that most languages seem to follow, towards greater visual discernment (92 of their 98 languages seemed to follow this basic route).
Also note the Wikipedia entry for “distinguishing blue from green in language.” (via The Millions)
CERN finds the Higgs boson
Or, to put it in the cautious words of science, researchers have observed a “particle consistent with long-sought Higgs boson”.
“We observe in our data clear signs of a new particle, at the level of 5 sigma, in the mass region around 126 GeV. The outstanding performance of the LHC and ATLAS and the huge efforts of many people have brought us to this exciting stage,” said ATLAS experiment spokesperson Fabiola Gianotti, “but a little more time is needed to prepare these results for publication.”
“The results are preliminary but the 5 sigma signal at around 125 GeV we’re seeing is dramatic. This is indeed a new particle. We know it must be a boson and it’s the heaviest boson ever found,” said CMS experiment spokesperson Joe Incandela. “The implications are very significant and it is precisely for this reason that we must be extremely diligent in all of our studies and cross-checks.”
How sure are they that they’ve found the Higgs? Brian Cox notes on Twitter:
5 sigma is the usual particle physics threshold for discovery. It roughly means that you’re 99.9999% sure
Biggest Teahupoo Ever
“The French Navy labeled this day a double code red prohibiting and threatening to arrest anyone that entered the water.”
(via ★colossal)
A brief history of money
Writing for IEEE Spectrum, New Yorker staff writer James Surowiecki writes about the development and evolution of money, from that of tribal societies to today’s highly abstracted currencies.
It’s really in the seventh century B.C.E., when the small kingdom of Lydia introduced the world’s first standardized metal coins, that you start to see money being used in a recognizable way. Located in what is now Turkey, Lydia sat on the cusp between the Mediterranean and the Near East, and commerce with foreign travelers was common. And that, it turns out, is just the kind of situation in which money is quite useful.
To understand why, imagine doing a trade in the absence of money-that is, through barter. (Let’s leave aside the fact that no society has ever relied solely or even largely on barter; it’s still an instructive concept.) The chief problem with barter is what economist William Stanley Jevons called the “double coincidence of wants.” Say you have a bunch of bananas and would like a pair of shoes; it’s not enough to find someone who has some shoes or someone who wants some bananas. To make the trade, you need to find someone who has shoes he’s willing to trade and wants bananas. That’s a tough task.
With a common currency, though, the task becomes easy: You just sell your bananas to someone in exchange for money, with which you then buy shoes from someone else. And if, as in Lydia, you have foreigners from whom you’d like to buy or to whom you’d like to sell, having a common medium of exchange is obviously valuable. That is, money is especially useful when dealing with people you don’t know and may never see again.
In this same vein, this reply on Reddit to “Where has all the money in the world gone?” is also worth a read.
The thing to remember is that all throughout, from the initial trade to this central-banking system, all of this money is debt. It is IOUs, except instead of being an IOU that says “Kancho_Ninja will give one bushel of apples to the bearer of this bond in October”, it says “Anyone in town will give you anything worth one bushel of apples in trade.”
The money is not an actual thing that you can eat or wear or build a house with, it’s an IOU that is redeemable anywhere, for anything, from anyone. It is a promise to pay equivalent value at some time in the future, except the holder of the money can call on anybody at all to fulfill that promise — they don’t have to go back to the original promiser.
Wes Anderson’s best commercials
Adweek has a list of some of the best commercials Wes Anderson has made. It’s tough to beat his two-minute spot for American Express.
“Can I get my snack?”
“You’re eating it.”
Bill Clinton playing M83
Well, everyone knows Clinton played sax on the Arsenio Hall Show. What this video presupposes is… maybe he played M83?
Watch at :30 to see the hand claps sync. (★Interesting)
Count Robert de La Rochefoucauld
This obituary of Count Robert de La Rochefoucauld has 4 or 5 paragraphs similar to the one below.
En route to his execution in Auxerre, La Rochefoucauld made a break, leaping from the back of the truck carrying him to his doom, and dodging the bullets fired by his two guards. Sprinting through the empty streets, he found himself in front of the Gestapo’s headquarters, where a chauffeur was pacing near a limousine bearing the swastika flag. Spotting the key in the ignition, La Rochefoucauld jumped in and roared off, following the Route Nationale past the prison he had left an hour earlier.
(via Stellar)
Two facts about biomass
Fact 1: Of the 287 million tons that make up the global adult biomass, 18.5 million tons can be attributed to overweight or obese people. 32% of the world’s excess biomass due to obesity is in the US, and the energy used to maintain that obesity could be used to feed 7.7 million people. Although the data used for this report is from 2005, it’s still startling. (via @@jamie_bear)
Fact 2: “The total biomass of all the world’s livestock is almost exactly twice that of humanity itself.” (thanks, jon)
Cicero’s Web, a prehistory of social media
One of my favorite books about technology is Tom Standage’s The Victorian Internet, a history of the telegraph told through the lens/mirror of the Internet.
For many people, the Internet is the epitome of cutting-edge technology. But in the nineteenth century, the first online communications network was already in place — the telegraph. And at the time, it was just as perplexing, controversial, and revolutionary as the Internet is today.
The Victorian Internet tells the story of the telegraph’s creation and remarkable impact, and of the visionaries, oddballs, and eccentrics who pioneered it. With the invention of the telegraph, the world of communications was forever changed. The telegraph gave rise to creative business practices and new forms of crime. Romances blossomed over its wires. And attitudes toward everything from news gathering to war had to be completely rethought. The saga of the telegraph offers many parallels to that of the Internet in our own time, and is a remarkable episode in the history of technology.
Standage is currently at work on a book called Cicero’s Web that draws similar parallels between contemporary online social media and things like Luther’s 95 Theses and “the Facebook of the Tudor court”. He recently posted an excerpt from the book about 17th century English coffeehouses.
Enthusiasm for coffeehouses was not universal, however, and some observers regarded them as a worrying development. They grumbled that Christians had taken to a Muslim drink instead of traditional English beer, and fretted that the livelihoods of tavern-keepers might be threatened. But most of all they lamented that coffeehouses were distracting people who ought to be doing useful work, rather than networking and sharing trivia with their acquaintances.
When coffee became popular in Oxford and the coffeehouses selling it began to multiply, the university authorities objected, fearing that coffeehouses were promoting idleness and diverting students from their studies. Anthony Wood, an Oxford antiquarian, was among those who denounced the enthusiasm for the new drink. “Why doth solid and serious learning decline, and few or none follow it now in the university?” he asked. “Answer: Because of coffee-houses, where they spend all their time.”
Sounds familiar, no?
Edward Burtynsky has a drone
In an interview with Nicola Twilley and Geoff Manaugh, photographer Edward Burtynsky talks about his use of film and drones, his current big project photographing water, and the challenges of finding ways to photograph the ubiquitous.
I’d say, actually, that I’ve been careful not to frame the work in an activist or political kind of way. That would be too restrictive in terms of how the work can be used in society and how it can be interpreted. I see the work as being a bit like a Rorschach test. If you see an oil field and you see industrial heroism, then perhaps you’re some kind of entrepreneur in the oil business and you’re thinking, “That’s great! That’s money being made there!” But, if you’re somebody from Greenpeace or whatever, you’re going to see it very differently. Humans can really reveal themselves through what they choose to see as the most important or meaningful detail in an image.
Burtynsky is a favorite around these parts.
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