Land of the Giants
Land of the Giants
Jun 15, 2020
The Netflix Effect
Play • 4 min

In Land of the Giants: The Netflix Effect, Recode’s Peter Kafka and Rani Molla examine how Netflix got where it is today and whether or not it can maintain its streaming supremacy. Hear from Netflix’s founders and top executives as well as its competitors, critics and more - covering everything from its unusual internal culture to its battle with Blockbuster, its disruption of Hollywood and the upcoming streaming wars.

The series comes out on Tuesdays starting June 23rd.

Learn more about your ad choices. Visit megaphone.fm/adchoices

City of the Future
City of the Future
Sidewalk Labs
Flexible Streets
The pandemic has forced us to reexamine and reimagine how we use one of our most precious public spaces: our streets. From outdoor dining to expanded bike lanes, cities have been re-designing streets so they can be better shared by all — drivers, bicyclists, and pedestrians alike. But could we take this idea even further? What if we could use design and technology to make our streets more flexible? So they could change use according to the season, the week, or even the hour? In our season finale, we explore a future where city streets can do just that — and better respond to all of our needs. In this episode: * [0:01 - 6:44] We meet with transit guru Gridlock Sam to talk about the history of political battles over New York City streets and the recent changes in response to Covid * [6:54 - 11:18] Aspen Director of Parking & Downtown Services Mitch Osur and Coord Head of Policy & Partnerships Dawn Miller explain how data is allowing cities to solve problems like traffic and curb congestion * [11:43 - 14:40] We visit Sidewalk Labs Senior Creative Technologist Nick Jonas to test out Pebble, a new technology for vehicle occupancy detection * [16:23 - 23:43] Associate Director of Planning & Delivery Siqi Zhu and Director of Mobility Willa Ng imagine how our streets can adapt to be shared more equitably To see images and videos of topics discussed in this episode, read the link-rich transcript on our Sidewalk Talk Medium page. City of the Future is hosted by Eric Jaffe and Vanessa Quirk, and produced by Benjamen Walker and Andrew Callaway. Mix is by Zach Mcnees. Art is by Tim Kau. Our music is composed by Adaam James Levin-Areddy of Lost Amsterdam. Special thanks to Sam Schwartz, Mitch Osur, Dawn Miller, Nick Jonas, Siqi Zhu, and Willa Ng.
25 min
Clever
Clever
Amy Devers + Jaime Derringer of Design Milk
Clever Confidential Ep. 2: The Supernatural Beginnings of The Bradbury Building
In the heart of downtown Los Angeles sits Hollywood’s undisputed architectural superstar — the Bradbury Building. The imposing structure’s character is definitive. Its origin story, however, is much murkier…  How did a young draftsman design one of the most remarkable buildings in the world? Why did he never again do anything of note? Or did he? Was all his creativity spent on this one masterpiece? Was this a case of stolen intellectual property? Or could this have even been a brush with the supernatural? See images and read the show notes! Clever Confidential is our offshoot series where we dig into the lesser told stories of the darker side of design; the shadowy, sometimes sordid, tales hiding under a glossy top coat of respectable legacy. Many thanks to this episode’s guest experts Kim Cooper and Richard Schave! More about Esotouric: Although Esotouric's in-person tours have been paused since March 2020, Kim and Richard can be found every Saturday at 12p PST, presenting an all-new immersive cultural history webinar to Los Angeles history lovers around the world. Past webinar themes (all available On-Demand) include Raymond Chandler, The Black Dahlia, Angels Flight Railway, Grand Central Market, Cafeteria History and Lost Bunker Hill. And their first, naturally, was about the greatest building in Los Angeles: the Bradbury! Many thanks to our sponsors:   Helix To all our designer friends out there, Helix is one of the only “mattress in a box” companies that offers a designer trade discount—and it’s a good one at that! Just go to http://helixsleep.com/clever, sign up for the trade program, and once approved you will receive 25% off all products at all three of their brands.   For regular customers, Helix is offering a great promo where you can receive up to $200 off your order plus 2 free dream pillows. Just visit http://helixsleep.com/clever to take the quiz and save up to $200 on your dream mattress   Skillshare Curiosity is what drove us to create Clever and curiosity about design, creativity and the human experience is what keeps us going. We never stop learning, so whether you’re a beginner, a hobbyist, or a seasoned pro, there is always another skill to master, or technique to perfect.   A new year is the perfect time to start. Skillshare is an online learning community for everyone. And they’re giving Clever listeners a free trial of their Premium Membership. No matter what 2021 brings, you can spend it creating something meaningful with Skillshare’s online classes—from design to film and photography, illustration, business, writing and more.  Explore your creativity at Skillshare.com/Clever, where our listeners get a free trial of Skillshare’s Premium Membership. Start now at Skillshare.com/clever   Please let us know what you think on social: Twitter, Instagram and Facebook... Support this show http://supporter.acast.com/clever.   See acast.com/privacy for privacy and opt-out information.
1 hr
Future Perfect
Future Perfect
Vox
Rethinking meat
How can we convince people to change their relationship with meat? Melanie Joy has been grappling with this question for a long time. To answer it, she takes us back to other points in history when new technology helped make social change palatable. She digs into how the invention of the washing machine and other household appliances, for example, helped make feminism easier to imagine. Then, she looks to the future, at our latest meat technologies — plant-based meat and lab grown meat — and asks: Could they make it easier for us to move away from meat altogether?  Further listening and reading:  Joy’s books, Powerarchy: Understanding the Psychology of Oppression for Social Transformation and Why We Love Dogs, Eat Pigs, and Wear Cows.  Vox’s Ezra Klein interviewed Joy for an episode of The Ezra Klein Show in 2018. Hear that interview and read her book recommendations here. We always want to hear from you! Please send comments and questions to futureperfect@vox.com.  Subscribe to Future Perfect on Apple Podcasts, Spotify, or your favorite podcast app to automatically get new episodes of the latest season each week. This podcast is made possible thanks to support from Animal Charity Evaluators. They research and promote the most effective ways to help animals. Featuring: Melanie Joy (@DrMelanieJoy) Host: Sigal Samuel (@SigalSamuel), staff writer, Vox  More to explore: Follow all of Future Perfect’s reporting on the Future of Meat. Subscribe to Vox’s Future Perfect newsletter, which breaks down big, complicated problems the world faces and the most efficient ways to solve them. Follow Us: Vox.com Learn more about your ad choices. Visit megaphone.fm/adchoices
22 min
Everything Hertz
Everything Hertz
Dan Quintana
123: Authenticated anonymity (with Michael Eisen)
Part two of our chat with Michael Eisen (eLife Editor-in-Cheif), in which we discuss the pros and cons of collaborative peer review, journal submission interfaces, Michael's take on James' proposal that peer reviewers should be paid $450 dollars, why negative comments on peer reviews need to be normalised, plus much more. Some more details: - The pros and cons of collaborative peer review (in which all peer reviewers discuss the paper after all individual peer reviews have been submitted - How technology can constrain journal operations - The strange engineered delay in paper reviews (I doesn't take 2-3 weeks to review a paper) - Michael's proposal for a system in which people can nominate they have time in the near future to review a paper and then papers can be sent to them so they're rapidly reviewed - Journal submission interfaces - Michael's take on paying peer reviewers - Who owns peer reviews? - Would negative (anonomous or not) comments on an open peer review report penalise authors in the future? - Every paper gets negative peer-review comments, this doesn't necessarily mean it's a bad paper - Michael proposes an explicit "speculation" section for papers, where authors get free reign to basically say whatever they want Other links - Dan on twitter (www.twitter.com/dsquintana) - James on twitter (www.twitter.com/jamesheathers) - Everything Hertz on twitter (www.twitter.com/hertzpodcast) - Everything Hertz on Facebook (www.facebook.com/everythinghertzpodcast/) Music credits: Lee Rosevere (freemusicarchive.org/music/Lee_Rosevere/) Support us on Patreon (https://www.patreon.com/hertzpodcast) and get bonus stuff! $1 a month: 20% discount on Everything Hertz merchandise, a monthly newsletter, access to the occasional bonus episode, and the the warm feeling you're supporting the show - $5 a month or more: All the stuff you get in the one dollar tier PLUS a bonus episode every month Episode citation Special Guest: Michael Eisen.
54 min
Restaurant Unstoppable with Eric Cacciatore
Restaurant Unstoppable with Eric Cacciatore
Inspiring interviews with todays most successful restaurateurs 2-days a wee
772: Mike Bausch on Ultimate and Efficient Communication
Mike Bausch is an industry leader whose restaurant, Andolini's Pizzeria, is a top ten pizzeria in the US, as named by Trip Advisor, BuzzFeed, CNN and USA Today. Andolini's began in 2005 and has grown to five pizzerias, two gelaterias, two food-hall concepts, a food truck, and a fine dining restaurant by 2020. He's a World Pizza Champion, a Guinness Book world record holder, and a writer for Pizza Today, and the author of Unsliced: How to Stay Whole in the Pizzeria Business. Check out 32 Yokes: From My Mother's Table to Working the Line by Eric Ripert as mentioned in today's episode. Show notes… Calls to ACTION!!! * * Subscribe to the Restaurant Unstoppable YouTube Channel * Join the private Unstoppable Facebook Group * Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: * * "If you're not impressive then by default you are unimpressive." * "The complacency of today is the direct enemy of tomorrow." In today's episode with Mike Bausch we will discuss: * * Time in the military * Start small * Partnerships with family * Franchising? * HR systems and processes * Systems, processes, and procedures * Management development systems for opening a second location * Checklists * Using a giant white board for checklists * Positive reinforcement * COMMUNICATION!!! * How tech helps restaurant communication * Daily staff meetings * Food photography * Self-reliance and self-confidence Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. RestaurantOwner.com is an online community of independent restaurant owners and managers who want training and tools to build a better restaurant and a more profitable, successful business. Resources include hundreds of downloadable templates, training videos and online courses on topics such as recipe costing, prime cost, improving the guest experience and building a positive culture. RestaurantOwner.com also conducts regular live webinars on a variety of timely and relevant topics. Whether you’re thinking about opening a restaurant, in the planning stages, or already have multiple locations, RestaurantOwner.com has resources that can help you make better decisions, streamline operations and elevate the thinking and level of engagement of your team. Ecolab: Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered. Knowledge bombs * Which "it factor" habit, trait, or characteristic you believe most contributes to your success? * Approachable and able to be wrong * What is your biggest weakness? * Finding a balance between being a softie and a hard-ass * What's one question you ask or thing you look for during an interview? * Instincts to please the customer above anything * What's a current challenge? How are you dealing with it? * Maximizing morale in a demoralizing atmosphere * Share one code of conduct or behavior you teach your team. * Passionate, ethical, effective, fun, understand that they want their job * What is one uncommon standard of service you teach your staff? * Replacing food that customer's aren't happy with * What's one book we must read to become a better person or restaurant owner? * On The Line by Eric Ripert * GET THIS BOOK FOR FREE AT AUDIBLE.COM * What's one thing you feel restaurateurs don't know well enough or do often enough? * Don't seek to be individual, they seek to fit in * Some restaurateurs act like they don't have a boss rather than being the best boss they never had * Name one service you've hired. * ForeFathersGroup - website design * The International Pizza Expo * BigTray Restaurant Supply - equipment purchasing * What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? * iPhone * If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? * If you're not impressive then by default you are unimpressive * Never look down on the next generation * Never stop Contact info: www.unslicedbook.com Instagram: @mikeybausch Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Mike Bausch for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
2 hr 3 min
Wine for Normal People
Wine for Normal People
Wine for Normal People
Ep 357: The Role of Alcohol in Wine
It’s the first show of our 10th year! WOW! And for our double digit birthday, this time we bring you a super dorky one that is so important to understand in wine. I have already professed it the dorkiest show of 2021, and I’m pretty sure I can’t top this so – Voilà! First we have some fun, and challenge you to follow the three wine resolutions/challenges I’ve set forth! They are so easy, even I can keep them: * Have a wine from a region you’ve never heard of or had before! Expand your palate, do a little research, and try something totally new. * Have wine from a region that you have hated in the past. Wine is constantly changing, especially with climate change so a region you may have thought was yucky in the past, may very well have turned into your next favorite wine hub! * Drink more of the wine you love but always forget about! We all have one of those. When you get it you say to yourself, “why don’t I drink more of this? It’s so great!” Here are the show notes on the role of alcohol in wine: __________________________________________ Alcohol levels are largely determined in the vineyard: * Sugar is converted to alcohol during fermentation, so sugar levels in a vineyard are essential to determining how much potential alcohol a wine can have. From véraison (when grapes start to get color) to ripening, grapes accumulate glucose and fructose. * How much sugar depends on the vineyard conditions-- light, water, vineyard management are important * Cooler climates, elevation, north-facing slopes yield lower potential alcohols * Irrigation matters in determining sugar levels –some studies show glucose and fructose is higher in irrigated vines than non-irrigated ones (see Beverages Journal below, Imbibe Magazine) * Vineyard practices like canopy management (chopping off leaves - plant doesn't absorb as much sunlight) or green harvesting (cutting grape bunches before they ripen, can focus on ripening the few that are left) help increase or decrease sugars. * We discuss the idea of phenolic ripeness and how that quest for flavor has led to higher alcohol levels * We also discuss how early picking, which seems like a natural solution, can lead to higher acid levels, less complexity, sometimes green notes in the wine – often just LESS GOOD flavor! Alcohol in winemaking (how it gets into wine): * Yeast convert fermentable grape sugars to alcohol either from ambient yeast or by inoculated yeast. Sugar + Yeast = Alcohol +Carbon Dioxide (+heat) * Potential alcohol (often measured by must weight) is how much sugar is available to the yeast in the grape must. * if you don’t have enough, you can chaptalize with cane or beet sugar to raise alcohol levels (this has NOTHING to do with sugar in a wine, only with raising alcohol during fermentation) * During fermentation/maceration: Alcohol produces esters by working with the organic acids in the very acidic fermenting juice. alcohol + acid = ester * Yeast play a big role in alcohol production, obviously. When yeast make alcohol, they kill themselves and other strains take over to finish the fermentation * Wild fermentation can help restrain alcohol levels, but is less predictable * Alcohol tolerance in yeast has increased, so yeast are more efficient and create higher alcohol levels in wine (discussed in our Underground Wine Event Virtual event by Stu Smith of Smith-Madrone) Mark Smith, CC BY 2.0, https://creativecommons.org/licenses/by/2.0 * Alcohol is a strong solvent so it can extract stuff out of the grape must (mushed up grape soup after crush) * Bitter and astringent notes from seeds, skins, stems come out as alcohol levels increase, so winemakers have to be careful not to over-extract bitter compounds when the alcohol levels are high at the end of fermentation. * Cold Soaking can help: The wine stays at -10˚C for up to one week, so anthocyanins can come out without the bitterness. * Other benefits of Alcohol in winemaking * Alcohol is anti-microbial * Alcohol is a preservative during the wine maturation process. Alcohol Measurement: * Alcohol by volume (ABV): milliliters of alcohol present in 100ml of wine expressed as a percentage. * Wines range from 5% - 25% alcohol. Factors like climate, grape variety, and winemaking play a role * What’s low, medium and high alcohol levels: My Judgement * Low Alcohol: Under 11.5%, and are often sweet and light – German Kabinett wines, Moscato d’Asti are examples * Medium Alcohol: 11.5 -12.5% * Medium-low: 11.5% - 12% ABV – Lambrusco, some Loire whites, some German and Austrian Whites, some northern Italian * Medium- 12.5% - 13.5% -- This is about the average for dry wines in Europe. Bordeaux, Bourgogne, Champagne, Barbera, Nebbiolo, Rosé, many Chilean wines are in this range * High Alcohol—14%+ -- Nearly all New World Wines, many Spanish and Portuguese reds, Argentinean reds, Southern Italian wines, some southern French wines * Fortified/VERY High Alcohol – 15%+ Usually fortified but can just be really ripe and not de-natured The Perception of Alcohol: Alcohol activates smell, taste, and feel (the burn) receptors * We perceive alcohol as a combo of sweet and bitter taste and the burning sensation (similar to a chili pepper) and some of this is genetic -- some people perceive alcohol as sweetness, some as more bitter (also has to do with concentration of alcohol: * Body: viscosity, fullness are directly related to alcohol content * Alcohol amplifies astringency, bitterness and acidity. Higher residual sugar is often used to counter this issue * there is no predetermined alcohol level that will create balance, this is the ART * VA: lots of alcohol means it can seem vinegar like Alcohol Levels and Taxes: * For the wonks among us, we discuss how alcohol is taxed in the US, UK, EU and Canada. You may be surprised at how it’s calculated! We wrap with some interesting ways winemakers reduce alcohol in wine * We reiterate the importance of getting it right in the vineyard * Humidification/ watering back: is a very common practice. You add water and it dilutes alcohol (and flavor) * Semi-permeable membranes to separate alcohol from wine * Reverse osmosis: wine passes through a membrane to strip it of ethanol. It is performed at low temperatures and aims to change only the wine alcohol content, and it usually results in 1-2% reduction. It is cheap, but it has been found to reduce complexity, mouthfeel, and affect aging in red wines. * Spinning cone column: uses centrifugal force and steam, to separate water from alcohol. The water is then recombined with the color, flavor, and tannins and poured back into the wine to dilute the alcohol while keeping flavor. This is very expensive yet effective Source: Flavourtech ____________________________________________________________ Thanks to our sponsors this week: Wine Access Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more! Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). * They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops. * Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps. * Wines are warehoused in perfect conditions and shipped in temperature safe packs. Satisfaction is guaranteed! Check it out today! www.wineaccess.com/normal Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople To sign up for classes (now for UK and Euro time zones!) please go to www.winefornormalpeople.com/classes! ________________________________…
54 min
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