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Tagged with “culture” (135)

  1. 1999: The Years That Changed The Internet

    To close out our 3 part series, we go back to 1999 and talk to the internet’s greatest monster: the man who invented Microsoft’s Clippy (jk he’s a really nice guy named Kevan Atteberry). We hear from the folks of Open Diary, one of the first social media/blogging sites and talk to Olia Lialina, who has been preserving and archiving Geocities sites. Katie and Ryan force Julia to read some erotic Clippy fanfic, but we need not speak of that.

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    Original video: https://soundcloud.com/iexplorer/1999-the-years-that-changed
    Downloaded by http://huffduff-video.snarfed.org/

    —Huffduffed by adactio

  2. Is This Food Racist?

    How do our assumptions about people affect our assumptions about their food? And how do their assumptions about our food affect how we feel about ourselves? What happens when chefs cook a cuisine they weren’t born into? And what happens when there’s a backlash? Our friend Dan Pashman, host of WNYC Studio’s The Sporkful, has launched a special series of episodes called "Other People’s Food," which aims to explore exactly these questions. Dan talks with Brooke about the project so far. 

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  3. Jane Langdale: Radical Ag: C4 Rice and Beyond - The Long Now

    Revolutionary rice

    Feeding the world (and saving nature) in this populous century, Jane Langdale began, depends entirely on agricultural efficiency—the ability to turn a given amount of land and sunlight into ever more food.

    And that depends on three forms of efficiency in each crop plant: 1) interception efficiency (collecting sunlight); 2) conversion efficiency (turning sunlight into sugars and starch); and 3) partitioning efficiency (maximizing the edible part).

    Of these, after centuries of plant breeding, only conversion efficiency is far short of the theoretical maximum.

    Most photosynthesis (called “C3“) is low-grade, poisoning its own process by reacting with oxygen instead of carbon dioxide when environmental conditions are hot and dry.

    But some plants, such as corn and sugar cane, have a brilliant workaround.

    They separate the photosynthetic process into two adjoining cells.

    The outer cell creates a special four-carbon compound (hence “C4“) that is delivered to the oxygen-protected inner cell. In the inner cell, carbon dioxide is released from the C4 compound, enabling drastically more efficient photosynthesis to take place because carbon dioxide is at a much higher concentration than oxygen.

    Rice is a C3 plant—which happens to be the staple food for half the world.

    If it can be converted to C4 photosynthesis, its yield would increase by 50% while using half the water.

    It would also be drought-resistant and need far less fertilizer.

    Langdale noted that C4 plants have evolved naturally 60 times in a variety of plant families, all of which provide models of the transition.

    “How difficult could it be?” she deadpanned. The engineering begins with reverse-engineering.

    For instance, the main leaves in corn are C4, but the husk leaves are C3-like, so the genes that affect the two forms of development can be studied.

    Langdale’s research suggests that the needed structural change in rice can be managed with about 12 engineered genes, and previous research by others indicates that the biochemical changes can be achieved with perhaps 10 genes.

    How much is needed for the eventual fine tuning will emerge later.

    When is later?

    The C4 Rice project began in 2006 at the International Rice Research Institute in the Philippines, funded by the Bill & Melinda Gates Foundation.

    The research is on schedule, and engineering should begin in 2019, with the expectation that breeding of delicious, fiercely efficient C4 rice could be complete by 2039.

    It is the kind of thing that highly focussed multi-generation science can accomplish.

    —Stewart Brand

    http://longnow.org/seminars/02016/mar/14/radical-ag-c4-rice-and-beyond/

    —Huffduffed by adactio

  4. Down with ‘Foodies’?

    Is being cool a sign of culinary class? In the autumn of 2015 the Cereal Killer café in East London was attacked by protestors. They viewed it as a symbol of rapid gentrification - arguing that the cafe- which serves cereal from around the world- exemplified the rising inequality in the UK’s capital. It led to some basic questions about running a food business. And the tensions between what’s trendy, what’s traditional and what’s affordable when it comes to eating out.

    But a larger discussion, about conspicuous consumerism and the so- called ‘foodie movement’ looms. In this programme from London, Sarah Stolarz explores the intersections of city living, being upwardly mobile and the pursuit of the next best meal. We look at food trends and their irresistible appeal when it comes to social media- although it turns out, no one actually likes to be called a ‘foodie’. Is access to new and varied food becoming more democratic, or are social media sites glossing over the surface of the culinary class wars? And what does that have to do with the price of pineapples?

    http://www.bbc.co.uk/programmes/p03b4c8b

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  5. Empires of Time | Public Radio International

    Whose century is it?

    Depends on whose calendar you’re using. Anthony Aveni, author of "Empires of Time: Calendars, Clocks & Cultures," and a professor of astronomy and anthropology at Colgate University, kicks off this new podcast with a discussion of how and why different cultures structure time and imbue time with meaning, and how time can be harnessed as a power tool, from the ancient Maya to modern Chinese.

    http://www.pri.org/programs/whose-century-it/empires-time

    —Huffduffed by adactio

  6. The Limits Of The Digital Revolution: Why Our Washing Machines Won’t Go To The Moon

    David Autor

    David Autor,  Professor of Economics at the Massachusetts Institute of Technology (MIT), joins Social Europe Editor-in-Chief Henning Meyer to discuss the impact of technological changes on the world of work and the wider economy. The discussion highlights why washing machines will not go to the moon any time soon and why the developing world might have more to fear from the digital revolution than rich countries.

    http://www.socialeurope.eu/2015/10/the-limits-of-the-digital-revolution-why-our-washing-machines-wont-go-to-the-moon/

    —Huffduffed by adactio

  7. BBC Radio 6 Music - The John Peel Lecture, Brian Eno’s BBC Music John Peel Lecture 2015

    Listen to Brian Eno deliver his John Peel Lecture on the ecology of culture.

    http://www.bbc.co.uk/programmes/p033smwp

    —Huffduffed by adactio

  8. How beer travelled the world

    Most every society has fermented alcoholic beverages - Mexican pulque, Peruvian chicha, Japanese sake, Indian palm toddy, African sorghum beer. But the German lager beer has largely displaced these local brewing traditions over the last 200 years to become a global consumer icon. That has many reasons—trade, migration, colonialism—but the success of lager lies also in the fact that it’s so bland.

    http://www.abc.net.au/radionational/programs/bigideas/beer/6081164

    —Huffduffed by adactio

  9. The Richard Dimbleby Lecture 2015

    Digital pioneer Martha Lane Fox delivers 2015’s Richard Dimbleby Lecture on understanding the internet more deeply.

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    Original video: https://www.youtube.com/watch?v=5uBvapF9nxo
    Downloaded by http://huffduff-video.snarfed.org/

    —Huffduffed by adactio

  10. Maciej Ceglowski – The Internet With a Human Face – beyond tellerrand Düsseldorf 2014

    The Internet as we’ve built it is getting boring and creepy. Everything is tracked forever, not just by sneaky governments, but by advertisers who see any human relationship as a sales opportunity. We’re told to confess our interests, our activities, and our physical location to a small group of centralized companies, or risk being forever left behind. But being left behind is starting to sound more appealing.

    What would it mean to have a more human Internet? How can we keep the convenience and fun without sacrificing so much of our dignity? How can we fix the online world so we’ll be proud to pass to our children? And where do we begin?

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    Original video: https://vimeo.com/102717446
    Downloaded by http://huffduff-video.snarfed.org/

    —Huffduffed by adactio

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