In this video, we are going to be looking at cheating on PC Starfield now the developers have built in codes for you to use including like adding credits to your account Unlimited credits things like that God mode Clipping through walls Free cam flying a kill or bottom where you can kill all the enemy and PCs around you And all of that stuff will be listed down below in the video description and in the comments on how to do this But we're going to look right now at what they do on screen as we are playing If you do these cheats, you will lose the ability to get achievements on the game. So use this at your own Behest what we're looking at right here to start off with is God mode And disabling the AI and disabling the AI to hit me with weapons So basically they just stand there and I can kill them But I think the one for AI processing also stops you from being able to do things I'm not entirely sure because I couldn't shoot this guy with the laser when I was looking at him properly like he just wouldn't fire So these three combined to do like varying things to do with being invincible or turning off AI All of these codes and stuff will be linked down below in the video description So you can read them and you can see them and you can use them if you want It's actually pretty funny to like walk up to enemies and just like melee them or something like that I'm loving this game by the way. I think it's an incredibly fun game. I'm not going to be cheating in it I wanted to do this specifically to get to level 250 so that I can look at all the perks in the perk tree and unlock them all and talk about them in an Upcoming video now. I've turned on the AI again, but still have God mode on you can see that they just go right back to Trying to kill me and then we're looking at some of the free cam and the Ability to clip through walls now the three cam works pretty much like how you would expect it to It's like you're running in the air So you could sprint to make it go quicker, but you can obviously just fly around and stuff as well You can't go through walls, but you can get some pretty goddamn good views by flying around And it's a lot faster than I thought it would because sometimes like three cams are very slow moving But I really really enjoyed it It's kind of interesting being able to see things that you really wouldn't usually try and see like the top of the ship Like I just passed by like I just think it's a really cool little thing You can throw in a mess around with and then we have the no clipping ghosting Situation and you could just run through walls and stuff at this point I didn't realize that I was halfway through the floor I was like why do I look so small and I was looking at this guy's like what is going on? I don't realize that because I was no clipping. I was already going through the floor So I thought you know I'm gonna have a look around and see what's down Underneath and all around and stuff and it's it's very interesting some of the like the boxes that are underneath the ground like that You clip into all the like developers stuff and I find that kind of stuff really interesting like the nuts and bolts and how they Build things and how they do things and ghosting obviously really helps with looking for those things Here you are seeing me adding credits to my accounts You have to have a specific code for this as you can see I'm typing it in on screen And then I added I think a hundred million credits to this account So now I can go buy everything and anything I want to and you know You can add as much or a little as little as you want. I haven't spent it in this video I just wanted to show it that it actually does work and then this is where you set your level So I first set it to level three and you can see that on screen It jumps from one to three and the little icon changes and then I went to a hundred and then two hundred and Fifty and I'm there. I'm you know, it's a really cool addition I've done to the game that even at level 250 you get a different icon Now I don't know where it kind of like tops out but level 100 gives you this icon and then level 250 gives you another icon So I don't even know what the top level is I guess it's probably like a thousand or something But it's really cool to see and I'm wondering where all those skill points will also go because Some of the the base perks rank one Don't take that much to unlock in terms of skill points and this here is the final Cheat we are looking at and this is the kill or button.  I'm very interested to see what the add item does You know like with the credits and if you got like a you could get the code for like the most powerful weapon in a game And add that to your inventory But I don't think there's any codes out yet for what items are under what value But in general, you know, I'm enjoying this game so far I'm not gonna cheat all my way through it obviously But it is fun to have a look at and you know It's been a while since I've seen a game with like definitive cheat codes that you can enter That the developers built into the game themselves, and I think that's pretty cool So yeah, I hope this was fun to look at and I hope if you want to mess around on PC and Try out some cheats that these are useful for you So hit the like button comment subscribe all that kind of good stuff Thank you for watching. I believe you know you guys have been awesome


Aloha, I'm Tim Apachele, your host for What's On Your Mind, Hawaii. Today's show will highlight several interviews taken during the 125th anniversary of the U.S. government overthrow of the Hawaiian monarchy. For those who marched through the Iolani Palace, spoke with passion and dignity, and didn't mince any words as they spoke from their hearts and mind. Many may have arrived with different agendas, but it was quite clear to me they all spoke with one voice in great unity. For me, it was a deeply moving experience I shall never forget. This is Tim Apachele for What's On Your Mind, Hawaii for Think Tech, Hawaii. I'm here in front of the Iolani Palace. It's the 125th anniversary of the removal of the Hawaiian monarchy and government. What's your name? Hi. Aloha, my name is Misty Kela'i. Aloha, my name is Tiwila Tawa Ese. I'm anti-babi. Tell me why today is important and why you're here today. What do you want the message to go out to everyone in Hawaii of what's happening here today? Yes, this is the 125th anniversary observation of the illegal overthrow, the second illegal overthrow of Hawaii-ine. The first one being when Lord Paulette came at Thomas Square and lowered all the Hawaiian flags. We celebrate La Ho'i Ho'i Ea. This year will be the 175th of La Ho'i Ho'i Ea. Right now, this is three generations of Hawaiians. We were here on the 100th anniversary in 1993. My mama, who is 85, my daughter, who was three years old, and myself, who's still beautiful and almost 60. What do you think about your mom? I think my mom is just wonderful and I'm so thankful that my mom and my grandma are here today and that we can share this experience as one Ohana and as one La Ho'i and to just come together and see all of us as one Ohana, truly one Ohana. And this is Hawaiians and non-Hawaiians. It's all the La Ho'i. Everyone is welcome. We may go different ways, have different disagreements, but one thing is remain the same. We agree on the history. You cannot change the history. And that's why we are here. It's 125 years, people, world. We never forget illegal occupation, illegal heaven might. Let me ask you this one question before I do. You were here on the 100th anniversary, correct? How was that? It was beautiful. Anything the Hawaiians do is beautiful. I'm proud to be a Hawaiian and I think everyone on these grounds can tell you the same thing. We're all very proud to be a Hawaiian. I think we have another generation of my Ohana. Oh, my four generations. We have four generations now. This is wonderful. And my great grandson. Aloha. Aloha. Aloha. President Clinton actually did issue an apology. Was that helpful? It was a start, but you know, we don't want the donuts. We want the bakery. We want the whole thing. We want a total apology. If the Kepani people can get apology and get some reparations, it's long overdue for the Kanaka Maoli. We need a formal apology, every single one, and we need reparations and we need it now. Senator Akaka in the Akaka bill attempted to provide federal recognition for the Hawaiian people. That didn't happen. What would you like to see the federal government do moving forward? Recognize us. We're a people with our own language, our own religion, our own la hui. We had our own constitution for goodness sakes. King Kamehameha III wrote O'lello Hawaii Constitution. We're a very loving nation. How come everybody in the whole world respected us? France, Britain, Japan, but I don't know, America, not so much. Not so much. No treaty.  First things first, if the educational system would recognize the true Hawaiian history, not the history written by Sereno Bishop, Thurston, that's the winners of the war writing the history. We need the true history. We are functioning on 6% of actual translation of the verbiage of our people. We are prolific writers. So once we can get that out of the vaults, back into our hands, recognize and restore Kala hui o Hawaii ii, then maybe we can move forward as all peoples. Well, what I find amazing here is four generations here today. That is a special, special thing for me to see. Four generations of Hawaiians and doing your best to bring the message forward. And I want to say God bless all of you. Sixth generation. One, two, three, four, five, six. I stand corrected.  The name is Kupa. That means to stand. Kupa, to stand. Kupa amahope o ka'ina. Ever loyal to the land. I want to thank you all six generations of coming forward, speaking your mind. This is Tim Apachella on a special day on What's on Your Mind Hawaii for Think Tech Hawaii. Aloha. Aloha. This is Tim Apachella with What's on Your Mind Hawaii for Think Tech Hawaii. I'm here with Kyle and Kamoa. Please share to me what's important for you here today. Why are you here? I'm here to support Native Hawaiians. I'm not a native Hawaiian myself. I'm Japanese in Hawaii. But I feel it's important to recognize the importance of this day in history 125 years ago when the U.S. military participated in the overthrow of the Hawaiian kingdom. And what we see today is this tremendous showing of hope, of resilience, and a vision of a different future that Hawaiians want for these islands. Kamoa, this is an important day for you. Tell me why. Absolutely. I think one of the most important things is to remember this is that one of the tactics that was utilized to suppress Native Hawaiian culture was to make people forget. So I mean, this is a remembering that's important for us to continue moving forward. And for me, this is kind of an event you have to be at, to be a part of the continued moʻokuaʻu of Hawaii and of Hawaiians. And I want to be proud to see my ancestors and then my children and my children's children and their extended family to know that we were a part of this and help to continue to make this movement continue to grow and flourish. So that's why it's important to me. How important is this message to go out to people who aren't Hawaiian that live here in Hawaii? Yeah. I mean, I think it's extremely important, again, one of the main tactics that has caused not just misinformation in the Hawaiian community, but in the overall community. And all the people who live in Hawaii who have been here for generations or even who have come recently, it's important they know what the foundation is here. Native Hawaiians have been here for thousands of years. And we literally walk upon this aina that is imbued with our DNA, with our genetics as our ancestors have passed. So we have that connectivity that is important that anybody who wants to come participate in that is fine, but they need to understand that foundation. Well, Kyle, you're here and you've admitted that you're not Hawaiian. What message do you want people to hear that aren't Hawaiian about the importance of this day? We have Kuliana as settlers in Hawaii to honor and to support the self-determination of justice struggles of the indigenous people of the land. If we're not, if we don't support that, then we're kind of in the way, right? And we're making it more difficult for them to achieve justice. So I think coming out and showing support, but also getting involved in the kind of decision-making that's going on on issues that affect, that are most critical, whether it's land issues, sacred sites, control of political decision-making for Hawaiians. I just want to add one thing. It's 25 years ago I was here for the 100th anniversary and seeing this event today, I'm really hopeful because the growth of the young people that are here, this time I was on the sidelines cheering and sort of watching and I could enjoy and feel pride and hope that this whole new generations that are coming along and this movement is growing. Senator Akaka had a bill in Congress that didn't pass and the importance of that bill was federal recognition of the Hawaii peoples. Do you think it's time for that initiative to happen again or how do you feel about that particular bill Senator Akaka had put forward? I mean there are many complications with idea of federal recognition. Again, if you look at the history and the status of Native Hawaiians, I mean recognition from the federal government who participated in the original incident, it seems a little bit misplaced. And so I think again it's the learning the history and the collective will of the Hawaiian people and what direction they want to go. So I don't think it has anything to do necessarily with what happens on a federal level or on the state level, although those things could be positive or negative. There's all kinds of different facets to look at. But the most important thing is stuff like this. Remember the history, understand where we're at and continue to evolve collectively. And because the Hawaiian nation in many people's eyes is still there, it's always been there, hasn't gone anywhere. So getting outside recognition for that, I don't know necessarily is going to achieve the goal. When President Bill Clinton issued an apology to the Hawaiian people, did that have an impact on your community or to you personally? I think everything does again. I don't think necessarily his exact words had a specific impact on me, but it's another step, it's another space in this continued evolution. It's one thing that I've learned as a Hawaiian looking at Mokuawha genealogy. It is a secession of events that leads to another secession of events that's ongoing in perpetuity. So yeah, it has an impact, but its specific impact to me is still yet to be seen. Just from my perspective, I think a lot of us didn't really understand the history of Hawaii and the complicated layers here. So the federal recognition sort of made sense if you didn't understand the history. But if you look at it, Hawaii's case was very different. It was one of the first non-Western countries to gain recognition as a sovereign independent state within the family of nations. So this is where it raises international claims that are not addressed by a federal recognition case. And some scholars have argued that the federal recognition process might actually foreclose on some of those international channels. And so I think it's best that we hold open the greatest possible outcome of justice for the wrongs that have happened. And not try to foreclose on any particular option, but keep it open rather than shutting it down. And I'm here with Mokei. And Mokei, I'm going to ask you, what brings you down here? Hela nui ke iya, no kalahui, me ka hao wai wai ike kanaka. Today is a great day for our Hawaiian community. It represents the 125th anniversary of the overthrow and the interruption of our sovereign kingdom. And so we get together on this day every year to commemorate and to remind ourselves of the need to return the society we live in back to balance as it's kind of out of balance right now. And when you say balance, are we talking about how this government is treating the aina, or how this government is not giving the rights that the Hawaiians feel they deserve? I'm sure all of those arguments are included. I was thinking about the state model, Uomaukei okaena ikepono. And so the rightness or the correct path for our homeland is perpetuated by the correct balance and rightness of our society and community. So I think that any sort of eco-centric maneuvering to kind of interact with our governing body would naturally affect our community as well. I personally work for the Hawaiian language immersion schools. And it's been 30 years and we still have to fight for every penny we get. And you also touched upon- Why? Why? Why do you have to fight for every penny? Because we're still not seen as a viable option, even though a bilingual student is much more a stronger citizen altogether. But also, you know, we're not taking care of the land and perpetuating our resources like water or the fact that people who live here, their children and grandchildren won't be able to afford to buy homes here. So there's a perception that the sovereignty movement is actually splintered. Do you think- Is that true? I don't- I believe that there's a path that we're all on. We all have our own agendas because we live in a modern society. I think that when we can all focus on the aina and really understand in our hearts what balance looks like, then all of our agendas will line up. I also don't believe that we have to have one agenda. I think all of us are fighting for different important things as long as we make room for each other, which is really what we need to start interacting with the state because the state is intent on not making room for us. What barriers have you personally seen the state putting up to prevent what is important for here today? Well, I work for the Native Hawaiian League Corporation to look at Native Hawaiian gathering rights. And what I found was that although there are rights guaranteed us, every time we went to the court of law, the judge found against us. So that's a perfect example of how they don't want to support our attempts at maintaining our own kind of culture and society. The other thing is as a teacher, I've noticed that civics and the humanities, which are not supported in school, are not being supported at home. And our culture is a different Machiavelli kind of... If you can get away with it, did you really do anything wrong? So children are turning out a little bit different from other, I guess, local people. Isn't that true with every generation though? Well, yes, because we're following this path. But if we lived in a society that felt that cherishing your family or honoring your society was something important and that if we were telling those stories so that our children would know the narrative, then I think children would be different. Instead, we live in a society where it's entertainment and who knows what they're watching. Do you think that this younger generation will take this date and think of it if it's important and move forward with it? Well, that's exactly why we do this. And I don't think that any of us can think for anyone else.  You're making news available from this small little lens. But I think that each of our individual voices will become much more important in the future when all of these institutions are less powerful. Well, I guess the last question is, where do you personally stand? I have some issues with the state, really. I'm OK with the feds. I don't really, so long as we just leave everything the way it is. You want federal recognition? I wake up in the morning, I look in the mirror, I can recognize myself. The problem with federal recognition is that the Ocaca Bill said that we would have to forfeit all of our resources and rights to them, as well as lands, and then we can negotiate over the crumbs they were going to give us back. That's not what I want. What I would like is to move more towards a bicultural society where they make room for us to exist. I don't want to take over anything. And so, like I said, I have a lot of issues with the state and their mismanagement of funding. You know, look at the rail. There's just so many things going wrong with our state. I think our counties are great because they're more accountable to each of our citizenry. But I think that if Hawaiians could interact better with the state and kind of help keep them in control, or maybe help people in the community, other ethnic groups who live here, feel like we ought to have a voice, then maybe we could reign in. You know what I mean? They're not even taking care of the branding. You know, this is anywhere USA. It doesn't look like Hawaii. So, you know, we have to ask ourselves, is this the time to make things right? Okay, well, I want to thank you so much for your time here this afternoon. And it's been a real pleasure. And I wish everyone here the most success and things moving forward. I'm Tim Apachella, and this is What's on Your Mind, Hawaii for Think Tech, Hawaii. Aloha. This is Tim Apachella with What's on Your Mind, Hawaii for Think Tech, Hawaii. I'm here in front of the Ilolani Palace, and I'm here with... Anishinael and Ashby, Kananika'el, Cheney Lopez, and Lia Lopez. Okay, everyone, we got a lot of street noise, so everyone speak up a little bit. Why are you here today? Tell me what's important to you. My ancestry, Hawaiian ancestry. That's why we're here. That's why I'm here today. I'm here to just represent the line of the Hawaiians and just to be proud of our queen and what she's done for our people. Same here, just to get in touch with our roots, understand where we come from as a people and support our queen. It's about remembering the history of Queen Lili'u'okalani and what happened to the overthrow, and now what are we gonna do as people to contribute to bringing back the Hawaiian culture? So in the last 40 years, since the early 1970s, there's been a lot of movement in that direction. Do you think it's enough, or how much more needs to be done, do you think? I think we still need to come together as a community to progress and get more people active in bringing back the legacy, maintaining it, and speaking up for the Hawaiian people. Thoughts? As a student at UH West O'ahu, it's my kuleana to give back to my community, and that's why I'm pursuing my education, to give back to the people and educate them. And from what you've heard today, what's the most inspiring thing that you've heard today? I think just educating our keiki because they're our next generation and for them to understand where they come from and why we do this and for them to carry on the bloodline of Hawaiians. And for you, what do you want people to remember from today? What one message do you think you want people to carry from this palace? Just remembrance of our Hawaiian culture. Any final thoughts? I think it's about coming together again. I've got to talk about that. Having people forget about what's happening around the world, we're one people, we're one ohana, and we need to move forward to ensure that we strive for righteousness in our country. What do you want to see from either the federal government or from the state of Hawaii? Recognizing the Hawaiian kingdom as the people and as the government. How about you? I have the same feeling. I just want to see more support for our people. I want to see support and education and health and community awareness. There's so much to be done, but that's why it's our kuleana to gather together as one, wherever you are in the world, and just know that we're fighting for each other so we can continue our legacy, which is aloha, spread the love. I love hearing that because it's so true. Your final thoughts? If you're Hawaiian and you don't know that you have Hawaiian blood, just understand your culture.  And just spread the aloha, same thing, and live it. Yes. Your final thoughts? I agree with Cheney. I think as having Hawaiian ancestry, even if you don't know too much about it, get out there and educate yourself and get involved. Well, I want to thank one and all for coming together and spending time for Think Tech Hawaii. I'm Tim Appachaw. What's on your mind, Hawaii? Aloha. This is Tim Appachaw for What's On Your Mind Hawaii for Think Tech Hawaii. I'm hearing from the Alani Palace and I'm here with Liana and Liana. Tell me what's important for you today and why you're here. Oh, this is an amazing day, 125 years since the illegal overthrow of our kingdom, our queen. This is, her motto was to Onipa'a, to stand firm. And for my kids to get to see this, to witness this, to be around everybody here who loves Hawaii, who loves our land. We're here to remind everyone 125 years, we haven't forgotten, we're still here and in fact, we're stronger than ever. And so that's why we came. We wanted my kids to be a part of this and to be here today and it's so special to see the thousands of people here and everybody's doing it with Aloha. And that's important. We can be angry and all of that, but if we do things with Aloha, we do things right and we're so blessed and thankful to be here today with my family. What do you think the message is that you want people to walk away with here today? I think it's Onipa'a, let's stand firm. Let's stand firm. Let's stand together. We're much stronger together than when we are apart and to do things with Aloha. I hope that that's the message as well. We do things with Aloha. We remember our history. We learn our language, learn our culture. Those are all critical pieces to having a strong identity. And then when our identity is strong, we can build anything from that foundation. Do you think the federal government is on the right path or what would you recommend? What would you like to see from the federal government and the state government? I would love to see them do things right. The fact is the annexation happened under a joint resolution and the joint resolution doesn't have power outside of the borders of the U.S. So it's a very unique situation. I hope that they can do things right, acknowledging that the overthrow was illegal but the annexation also wasn't legal and that the kingdom of Hawaii still exists. We have our people here and we want to be a people who can show the world what Aloha really means. And it's scary. We just had that nuclear threat recently. We would not be getting nuclear threats if we were not occupied by the United States. The kingdom itself was a neutral nation from 1854. And so being a neutral nation would protect us from those types of things. But having the U.S. here and their military base is completely voided. So it's a scary thing for our people. But so we have to persevere. We have to stay strong and we have to do things with Aloha. Well, I don't think that could be any better message than that. So I want to thank you so much. And I'm Tim Apochella in front of the Ilolani Palace. And this is Think Tech Hawaii, Aloha. Aloha. This is Tim Apochella for What's On Your Mind Hawaii for Think Tech Hawaii. And I'm here with Kavika. And Kavika, tell me what's important. What are the issues important to you on this very special day? One of the issues that's important to me and all of us is to get the message out that we're still here. Us Hawaiians are still here and we're still thriving and we've never left. So we're just trying to get the message out that we are not American. We are Hawaiian and we deserve to have our own independent kingdom and nation state. Do you feel the federal government will ever grant you that? I'm not sure if they'll actually grant us that but it's something that we need to push for and we need to strive for as a la hui kanaka. Now you came together here today with all sorts of other Hawaiians that have maybe different ways of how they feel sovereignty should look like and feel like. What about those other Hawaiians that are here today? Well, you know, as any other people, we are a diverse group of people and we all have different viewpoints, you know, but we're all coming together to celebrate this day and remember that we're still here and it's, you know, celebrate the legal occupation of our country and to always continue to fight and be kupua behind our queen, Liliu Okalan. If many years from now, and Hawaii is still part of the United States, part of the federal United States, what other things might you wanna see if that doesn't happen? What other things are important to you? Well, I mean, as soon as we can find a treaty of annexation, that's when I'll claim to be American, you know, but if anybody out there can find a treaty, I'm still, you know, we're all still looking for it. So, until that day, we're just gonna continually fight for what's right. And how do you feel the state of Hawaii is engaged or not engaged with what you think's important? Well, I think they're trying to, right now, I mean, there's a lot of things going on, you know, so they're trying to divert people's attention from the real situation. And so, I don't really think they're really trying to engage it. I mean, they have state-run organizations supposed to be representing the Hawaiian people, supposedly representing the Hawaiian people, but still being under the state. So, it's a lot of diversion and people just need to keep their eye on the prize and stay strong and kupa behind what's right and what's justice for our people, you know? So this is the 125th anniversary of the overthrow of the Hawaiian monarch. What message do you want everyone to leave here with today?  Well, thank you very much for speaking your mind and spending your time here in front of the camera. And I'm Tim Apachele for What's on Your Mind Hawaii, aloha. This is Tim Apachele from Think Tech Hawaii, What's on Your Mind Hawaii? I'm here in front of the Illalani Palace on the 125th anniversary of the Bayonet Constitution and I'm here with Haunani and share with us why you're here today. Aloha, my name is Haunani Chandler and I am so proud to be a Hawaiian, especially today. I am a kupuna now, which means I have to take the leadership to educate our young people about who we are. We can never forget that we are a kingdom and it makes me so proud and my only wish today is that everyone will realize and come together. It should be about unity and everyone should be thinking and doing, you know, what we must to teach and educate our children. And my organization, alohahawaiionipa.org, has done that from three years ago. We decided what can we do? We're very little, we're not large, we can't give out a whole bunch of money, but we can help to support those that are gonna further their education and learn about the process, the legal processes. And so that's all I have to say. Well, I'm gonna ask you a couple of questions. So this is a very emotional day for you? Yes, it is. And my son flew over from Maui, he's very excited also and especially that I really haven't participated in anything like this until about maybe a couple years ago it kind of resurged my pride in being Hawaiian. So I just enrolled myself in classes at the UH, the Kalei Papahi Hawaiian classes so that I can understand, I can speak and I will teach my grandchildren what it was to live in my time but what I heard in my grandmother's time it was probably far worse. So today we have that obligation to teach our children, to educate ourselves and to be right with all people, not just Hawaiians, but all people. What do you want the younger generation to know about what's important for Hawaiians? What do you wanna pass on to them? Well I want them to know that we're still here as kupunas, as the older people.  So look to them, you may be a senior in high school but look to the children in the preschool and guide them and lead them too cause I still need guidance and I would welcome any high school students, anyone who could teach me I welcome you and thank you so much for being here today, we love all of you. Thank you. Thank you for joining us for What's on Your Mind Hawaii. I'm Tim Apachele, your host and we'll see you in a couple weeks. Aloha.


The following is a production of New Mexico State University. Hello and welcome to another edition of VEGA, Vegetables in Great Abundance. I'm Carrie Bachman and I'm a nutrition educator with New Mexico State University Cooperative Extension Service. Now I'm actually based in Las Cruces, but we have employees who are in all of our county offices around the state and they are ready to serve you in any way related to foods and nutrition. So if you have any questions as you're looking at the show today or want to find out some more information about how to attend free nutrition classes or learn some healthy recipes and receive a recipe booklet, please give the number a call that is on your screen right now. It's toll free and we'll connect you with the county extension office in your community and they can really help you with the questions that you might have. Anyway, you might be wondering why we call our show VEGA or Vegetables in Great Abundance. What do vegans have to do with vegetables? Well, those of you who are from New Mexico or who've lived here for a long time know that VEGA is the word for the long thick piece of wood that we use in our ceilings of our Adobe houses and those support the roof, so they're very important for the strength of the roof and sort of form a foundation for that roof. Well, I like to think of vegetables in the same way. If we don't have enough vegetables in our diet and most Americans don't then it can be really hard to have a healthy diet. Vegetables give us so many things. Obviously they've got fiber, they've got a lot of nutrients like minerals and vitamins but they even have some things that we're only beginning to understand. Like these are called phytochemicals and we don't really know all of the wonderful things that these substances do for our bodies. It's better to get these substances from real fruits and vegetables than to use a vitamin pill because we just don't know all of the things that we might be missing if we're only taking a vitamin. So that's why vegetables are really the vegans or the foundation of a healthy diet. What we do on this television series is visit a variety of farmers markets around the Albuquerque area in New Mexico. Now if you don't live actually that close to Albuquerque we've got farmers markets in other parts of the state as well. There's a number on your screen right now and if you call that number they can connect you with the local farmer market, the local farmers market. Tell you what day it occurs and what time of day and where that market is located.  What we do is we go out and visit the markets, talk with different growers and purchase some of the products from them and then come back into the studio and prepare them all into a delicious and healthy dish. So I hope you'll enjoy us as we travel on this adventure today. We'll be visiting the Edgewood Farmers Market which is one of the newer markets in the state just on the outskirts of Albuquerque. So come along with me and let's see what we can find there at that market. I'm at the Edgewood Farmers Market and I'm visiting with Madeleine Hastings and I'm actually going to purchase from her today some of these lovely collard greens. They're baby collard greens, a little bit smaller leaf than you're used to seeing in the grocery store likely. How do you grow these? What's unique about collard greens for those people who aren't familiar with them? I'm not sure what's unique about them. These have been grown under row cover in order to keep them a little bit more sheltered from some of the pests that we've had problems with this year as well as the rabbits. Oh, the rabbits. Yeah, rabbits like greens. Well, generally I think of these as a cool weather crop and they're still producing for you. Wow, that's great. They're voiced and under covered. And they do okay. I'll have to keep that in mind. I normally grow mine in the fall and winter and they can even over winter in Las Cruces without any problem but it's an exciting thing for me to see them this time of year. Now Madeleine, you perform a very special role at this market. Tell us about how you got involved here with the market. I think about the only farm in Edgewood. I had been selling my crop locally but basically at the street corners and one of the city councilors approached me and asked if I'd be willing to start a farmer's market and that's how it came about through that process. So how many weeks have you been open then, if this is your first year? We opened on July 11th this year. Well, it's really amazing for such a new market. I've seen so many customers here today and you have a real nice variety of vendors too. It's a small market but we do have a good variety of vendors and I heard one of the customers last week as they were walking out saying, wow, for so few people here, look at all the stuff I got. And I think that's been the general response that we've gotten from the community. We've really been very supported and we're just glad to be here. It's interesting, if you call the number on your screen you can find out what other farmers markets there are in the Albuquerque area and around the state of New Mexico. The thing that I like about the markets is they're not all on the same day. So here we are out in Edgewood in the afternoon. People can stop by after work and pick up produce. A lot of the markets are on the weekends. Some of them are earlier in the morning on weekdays. So check your schedule by calling the number on your screen and you can find a market that's most convenient to you. Another thing that's interesting about the markets is that you can use WIC vouchers, coupons to come to the markets and purchase fresh produce. Tell me, do you receive many of those from your clients? Yes, actually we do. There's an active WIC program out in the Torrance County area in which it also overlaps into the Santa Fe County, which is where we're in. And in the past the people that have received these coupons have had to go all the way into Albuquerque to redeem them. And so there was a pent up demand for that as well and we've really received a lot of WIC customers at this market. Well it's a great opportunity for those of you who do receive WIC benefits to visit your farmers market and get acquainted with the vendors and maybe some new products that you haven't tried before. Madeleine, thanks so much for visiting with us. We're going to enjoy the collared greens. Thank you. Well we're back in the studio now and I really enjoyed visiting with Madeleine the market manager and getting some of those baby collared greens from her. Now the sad part is we actually visited the market about a couple of weeks ago now and those collared greens unfortunately didn't last until the time of our studio tapings for the recipes. So what I've done is actually gone to the grocery store and purchased some collared greens there. These are very nice collared greens, but look how big they are. You can see that baby collared greens as Madeleine had for us are quite small in comparison to these and they're going to be a lot more tender. What we're going to do though, you basically for this recipe would prepare them in a similar way except for with the large full-grown collared greens we need to take out this stem here. This is edible so you can cook with it. But you're going to go ahead and take all of the stems out of the leaves and then cut them in half like this. And then what we do is basically you can stack more leaves than I've got here, but then cut these into strips, fairly thin strips. They don't have to be super thin. The idea here is we're taking a vegetable that's usually used in a cooked fashion and we're going to be eating it in a raw manner. And so we want the vegetable to be small enough that it doesn't appear to be too tough or too earthy for people. So this is the look that we're after. You can also use this.  And that's an Italian form of a salad that actually uses bread. So it's a very unusual salad for this area, but it works really nicely with collared greens, also not traditional in the Italian version. But you can see I've already got some collared greens chopped up here. These can also be used in addition to panzanella. You could use them in a slaw as you would cabbage for a coleslaw. So that's another great usage for this type of collared greens. Again, we're not cooking them so that's kind of new. We've got our collared greens. Now you know I mentioned that this is a bread salad. Well, I purchased this really beautiful loaf. It's kind of an artisanal loaf. It's got whole wheat flour and also some white flour. So it's a bit in the middle in that regard. You could use an all-white bread or a whole wheat bread if you'd like. Basically what I did was took a serrated knife and cut pieces of this off and then tore them into chunks like this, bite-sized pieces. Then what you want to do is let these air dry. You can see this is not really soft anymore. Every piece that I have in here pretty much has some crust on it, too, and that's intentional. We want this to be fairly sturdy bread so that when we toss it with the dressing it's not going to get all soggy. So we've got our bread here. I'll go ahead and put our collared greens on top. Kind of lovely that is. And now what we're going to do is go back to the market and visit with a very interesting woman who's selling some plants there. You can also buy farmer's market plants as well as vegetables. Let's see. Well, I'm visiting here with Wendy McGuire at the Edgewood Farmers Market. Wendy, tell us a little bit about your operation. What is the name of it? It's Guyana del Sol Farm, and we're in the upper part of the Estancia Valley. We raise heirloom vegetables and flowers and herbs of all different kinds. And we also raise heirloom poultry, turkeys and guinea fowl, and now exotic pheasants. Boy, that's quite a variety of things to have animals as well as the vegetables. Do you find that it's kind of a nice synergy there in terms of having the animals as well as the vegetables? Well, we tend to split the tasks between two of us. One of us is the plant person and the other one is the animal person, and I'm the animal person.  That's nice. Well, you know, and I found some wonderful epazote here, and I'm actually going to take this back. You can find a lot of potted plants at the farmers markets, and many of them are edible. So we're going to be using this in the kitchen in one of the dishes that we're preparing. Tell us what you know about epazote. I know you're the animal person, as you say. I'm the animal person, but I do know epazote is a very widely respected herb from Mexico and South America. It's used in cooking. It's also used as a medicinal and making teas. And I'm really not sure what for, but one of the things that's nice about epazote is it grows very well in this area, and once you plant it, you'll never get rid of it. It just recedes and it's perennial. Now, tell us a little bit about the rest of your operation. I'm really interested in the birds that you raise. Oh, well, I have heirloom turkeys. The heirlooms of the turkeys that were raised on the farms and homesteads for generations and generations in the United States. Before they developed the broad-breasted button in the breast pop-up, unwalkable, turkey that they have in the supermarkets now. If you were to see those turkeys being raised in a factory, you'd see that they can't walk very well at all. Frequently, they have cardiomyopathy. It's early as four months of age. They have bad legs. They can't fly. They're always wheezing. Very short lives, very miserable lives. We raise the old-style and we raise them free-range in big, big pens and we have several different kinds. And they get to fly. They get to eat bugs. They get to do all the turkey things as opposed to living in a factory situation all their lives. And as a result, as you might imagine, the meat tastes incredibly different from the type of turkey that you would buy at the grocery store. I don't even know how to describe the flavor. It's almost as if it's a different animal. It's richer. It doesn't have the mushy texture. There's a problem with people that start talking about things being fork-tender. Meat isn't supposed to be fork-tender. That means it's mushy and it's falling apart. But this has a good firmness to it. It's not tough at all. But there's just a lot of flavor in this meat. And I imagine it's probably lower in fat as well. Oh, yes. Yeah. Much less. Now, if people are interested in getting turkeys perhaps for Thanksgiving, they need to contact you, I'm guessing, ahead of time, right? And we deliver them oven-ready. We don't have to worry about all the little feathers and things like that. Or what to do when that turkey looks up at you and smiles. It's all oven-ready when you get it. We also have guineas for any kind of purposes. And we have pigeons, squab, available occasionally. But mostly it's the turkeys. And then we have one other thing happening on our farm. And that is iris. We raise about 800 varieties of iris. And in any given year we probably harvest about 200 varieties, and we sell them in buckets and sell them as rhizomes. And we have different varieties every week because we keep digging every week. Iris are beautiful plants, and they do actually really well in New Mexico. They do. They're kind of a desert plant. They're used to fairly lean soil and harsh conditions, and they don't need terribly much water. And so this is a nice way, again, of coming to the farmer's market, picking up some rhizomes, planting them and then enjoying them the following year. Years and years, exactly. So what a wonderful combination of things that you have to offer. I understand you're at other farmer's markets, too. Which other markets do you sell at? Well, in the East Mountain area, we also sell at Cedar Crest, and then in Santa Fe, which is the biggest farmer's market in the state, and in Los Alamos, way north. So we get around. Well, in addition to those four markets, there are many, many others in the Albuquerque area, as well as around the state. So if you're interested, please remember on your screen to find out the market that's closest to you and do plan to visit it soon. Thanks so much, Wendy. So here we are back in the studio. Wendy convinced me to go ahead and purchase this epazote, and it is, I tell you, I'm already very, very much a fan of this. We tried it the other day in some eggs, and it was just fabulous. It gives this very nice, pungent flavor, very interesting flavor. It's very rich like a weed, so when I get home, I'm going to plant this in the yard, and we'll see if we can get rid of it after that. But seriously, what we're going to do with it today is we'll take a couple of leaves off of this. Now, this epazote is something that's traditionally used in Mexican cooking, and not as well-known here in New Mexico. We'll pick some of these older leaves that are at the bottom. And these, I will go ahead and rinse them. And we're going to go ahead and just cut them into very small very small mints, really. As I mentioned, it's a very strong herb. Wow, you can smell it even just right here. You don't want to get a huge piece of it in any one bite. So we'll go ahead and cut this up a little bit smaller even. Primarily, this is used in Mexican food in beans. It supposedly actually cuts the flatulence problem that many people have with beans. And it also adds a nice flavor to them, too. So I'm going to start using this in my cooking.  So this is going to be enough, believe it or not, to flavor our dish of penzanella. We don't want too much or it'll become a bit overpowering. So there we've got our epazote. Now let's go on and move on to our vinaigrette. We're going to be using here a red wine vinegar, which is traditionally used in a penzanella. You can also use a balsamic vinaigrette. I like to use a fair amount of vinegar actually. It makes it taste really nice and assertive. So we've got some vinegar here. Let's put a bit of salt in. The bread already is going to have some salt, but the salt will carry the flavor a little bit. So that's the beginning of our vinaigrette and then of course you know if we're making something, an Italian salad, most likely we're going to be adding some olive oil. So here we go. Again what we want to do is add it in a very slow stream and whisking the entire time that we're adding it. That helps incorporate the oil into the dressing. Now traditionally this dressing would have more oil than I'm going to put in it. Traditionally the oil would be in a greater proportion than the vinegar, but here I'm actually going to do the opposite. Because I don't think we really need too much oil in the salad just enough to give it some good flavor and body. Okay. Very nice. So we'll let that dressing sit here for a moment. We've got our epesote, our dried up pieces of bread and our collard greens on the top. We'll go back to the market for one final ingredient. Let's see what we can add here to our panzanella. I'm visiting with Anne Samariva at the Edgewood Farmers Market. And she's got, as you can see here, some beautiful flowers as well as a lot of produce. Anne, what is the main part of your business for you? Well, I do about half cut flowers and half produce. So you're really diversified then. How much acreage do you farm? I farm one acre. Wow. So it's a very intensive operation. It's not like some of the large commercial farms that you might hear about acres and acres and using tractors to pull things out of the fields. How do you, what is a typical day like for you? I'm out there as soon as it gets light. I try and do all my work in the early morning. I harvest, weed, fertilize, water in the mornings and then I do two or three farmers markets a week. So that takes up most of my time. Well, and I understand you're also the director or the manager Yes, the east mountains of Albuquerque have two farmers markets now the Edgewood on Mondays and the Cedar Crest Farmers Market on Wednesday afternoons from three to seven. It's on north fourteen which is our fifth, it's our fifth year doing this market and it's grown quite a bit during those five years. Well, it's a really wonderful opportunity for those people who do live on the east side because you know, we think of Albuquerque and the sort of central area has quite a number of farmers markets but people aren't always aware of the ones that are on the outskirts. So do come out and visit the Cedar Crest and Edgewood markets. Now what I've seen here today are these lovely cherry tomatoes and I had to buy them really quickly because you just had a couple baskets. That's one thing, you know, the unusual things will go very fast at a farmer's market so you want to get there pretty early. Can you tell us a little bit about those tomatoes? This variety is called Sun Gold. It's an orange cherry tomato and they are very, very sweet wonderful delicious tomato and tomatoes are difficult to grow out here but the cherry tomatoes are dependable. Well that's interesting. I have trouble with tomatoes as well. So my garden consists more of herbs I'm afraid. They're a little bit hardier but we're looking forward to cooking with those and thanks so much for taking your time to visit with us. We appreciate it. We're back in the studio with our third and final farmer's market ingredient for a panzanella, Anne's cherry tomatoes. I've already got some of them cut up here. You can see what I've done and this is if you get your cherry tomatoes home with you from the market. What I find is kids love these so much it's really hard to keep them away from them and speaking of which, as a side light it's really a nice idea to take your kids to the market especially those of you who receive wick coupons that you can redeem at the market for fresh fruits and vegetables your kids will love getting a chance to know and learn different things and try different flavors like these beautiful cherry tomatoes that are in an orange color that you may not have seen or tried before. Anyway, back to the tomatoes. What we're doing is basically chopping them cutting them into halves. I've already rinsed them you just, again this is something the kids would like to do take off the little crown there and then just cut them into halves you want to use a serrated knife like this one because this will keep the tomatoes from getting crushed as you're chopping them. Now this way you really preserve the round look of the cherry tomato and the rest of the tomatoes out by tossing them cut into the salad. So let's go ahead and put those tomatoes on into the salad here and we've got that right over here there we go now we're going to add a little bit more a couple of other ingredients that hopefully you can buy at your farmers market as well I've got some garlic here this is local garlic and you know what Italians love garlic and so do I so I'm actually going to use cloves in this panzanella you can use less or more you don't even have to use any if you don't like garlic but it adds a very distinctive flavor especially because it's raw and it's quite tasty in here with the tomatoes garlic and tomatoes is one of my favorite combinations now traditionally this dish would also have cucumbers in it and I've chosen to leave those out and sort of substitute the collard greens for them and you can just like me if you like try using other ingredients in here as well it's really kind of one of those salads that you can do whatever you'd like with now I like to keep the garlic pretty big here sort of a robust fairly non-fancy type of salad and we'll also add now some red onion which I've already cut a piece of off here again depending on how much you like raw onion that will determine how much of this you put in the salad and how big you'd like the pieces to be I like long slivers because I think they're very distinguished looking but you could certainly mince it if you prefer it's up to you ok so we've got some garlic, we've got some onion we have our wonderful market tomatoes and now what we've got missing is our dressing I've already tossed the epazote in here just sugar and then we'll toss it when we come back after this final visit to the market while I'm visiting with a couple of customers here at the Edgewood Market this is Jeremy and Annette tell me how did you find out about the market I understand it's your first time visiting actually somebody I work with has a booth out here I don't actually see her out here today but she's normally out here and that's where she told me to come out and decided to come out and take a look at it what did you see that you bought today and what else looked interesting to you was the green chili goat's melt cheese pretty unique in flavor and texture there and it's local and so we stopped and visited and tried it out and it's quite tasty well good, do you think you'll be coming back to the market in the future sure, yeah we'll probably stop by and see as more harvest comes around for fruits and vegetables, make visits well thanks so much for visiting the market it's the first year of it and it's interesting to see how many customers are coming by and getting to know the market so thanks so much I mentioned last time in the studio that I wanted to add a little bit of sugar to our dressing it seemed a bit tart to me when I tasted it so just a tiny bit a little bit of sugar goes a long way and it's not that we want this really sweet we just want to take add a little another flavor dimension to it so here's our vinaigrette and I didn't make as much as I intended to so I actually ended up taking out a little bit of the red here, you can see this sitting on the side that's just because I didn't want too much bread and the salad compared to the tomatoes and the collard greens so now we're ready to assemble and assembling is kind of a false term with this salad because it's really more like throw it all together toss it then you're ready now some people will do fancy things with this they'll layer the bread into a large pan and then pour some of the vinaigrette dressing over the top and then put the tomatoes and the cucumber and then let it sit for an hour I find you really don't have to go to all of that problem, you'll see what's happening some of the bread chunks are going to get more dressing than others some of them will stay chewy some of them will turn a little bit soft that's the idea, you want there to be a variety of textures in this salad so now let's go ahead and plate it and again you can let this rest for a little while if you like the flavors to blend a little more let's get a few of those tomatoes in here they seem to have sunk to the bottom there we are, look how beautiful that is and the bread provides a nice kind of balance to the collard greens really in a sense could be a very light summer entree particularly if you were to serve it with some cheese be a very delicious picnic it's certainly quite easy to do and something that is very adaptable like most of the recipes that we make here on the vegas show quite adaptable to different ingredients and in fact that's one of the things that I like about farmers markets you never know exactly what you're going to find when you go, you may be looking for cucumbers and all you find is squash well that's kind of exciting, you get back to the kitchen and you have a change in plans and that's one of the things that's really joyous about cooking is being able to experiment with different ideas and new things we go to the supermarket and we pretty much know what we're going to find and to be honest it takes a lot of fun out of food and eating and learning that your food actually comes from somebody that you know in your own community who you're supporting with your own dollars at a farmers market so I encourage you all between now and the next time you join us for our next vegas show get out to your local farmers market go out, see what you can find vegetables or fruits take them home with you, experiment make a salad like this or some other fresh dish and I think you'll be pleasantly surprised you and your children both how much fun it is to eat healthy vegetables and fruits so join us next time on our vegas show we'll see you then


Thank you. So good afternoon, everyone. The main focus of my talk is going to be on how we can take a more data-driven approach to food safety. And by food safety, what I really mean is bacteria. So the harmful bugs that get into the food chain and cause foodborne illnesses. So it's kind of unfortunate timing that my talk is so close to lunchtime. I'll do my best to not put everyone off their food. But to go straight into the scaremongering and put a bit of context, even already this year there's been a lot of high-profile incidences of bacteria being caught in various foods. So one in the US with Listeria and Salmonella in ice cream. A really devastating one with infant milk formula where Salmonella was found and it had a huge impact mainly in France and Belgium at the start of the year. Or even a bit closer to home where there was a recall for mustard seeds with Salmonella in them. And again, I mean, these products, ice cream, seeds, we think of Salmonella, we think of chicken. Everyone knows you need to cook your chicken well. And you kind of take it for granted that everything else should be clean. But obviously there's a bit of work that needs to be done still to make sure that bugs aren't still getting into the food. And the way it's happening at the moment still is that a lot of the techniques that food companies are using to make sure that there's no harmful bacteria, it's kind of the same techniques that have been around for decades. So they take a sample and try and culture or grow a particular bacteria in a little Petri dish. But it's very much a one-test per-bacteria approach. And as we understand that more and more different bacteria become implicated in illnesses, that stack of Petri dishes needs to grow and grow and grow. It doesn't scale very well. In addition, there are so many bacteria that we actually can't even grow in this way. So the test for them is really hard. But thankfully we can use genomic sequencing techniques to kind of bridge this gap. And there's a whole range of flavors of genomic sequencing. But the one we're going to focus on is using an approach to basically scoop up as much DNA from a sample as we can and target these little fragments that are enough for us to understand what bacteria were in that sample. So we want to build up a picture of the profile of bacteria in some environment, or what we call the microbiome. And really the microbiome is just all of the little microscopic bugs that live in some environment. We'll just focus on bacteria for simplicity today. But I mean, everything from the stage I'm on, my skin, my stomach, they all have their own particular characteristics, their own little family of bacteria living in them, their own microbiome. And it's a huge amount of research booming at the moment around understanding the microbiome, particularly for humans and implicating the bacteria in your gut with various diseases. But there is a lot of work in terms of doing more environmental monitoring and looking at how bacteria in facilities can have implications for whatever is going on in that region. It's even made it all the way up into space. So the ISS, there was a paper released earlier in the year giving a breakdown of the bacteria that live up there. Apparently, it's absolutely filthy. But if we can do it in space, we can definitely do it in a food manufacturing plant. And in terms of how we get that data, it's quite a significant pipeline to actually extract some data from a sample at the end. I won't go into all the steps, but just to point out that the actual sequencing bit, there's actually a kind of a threshold in how much DNA we can get back. So we always really think of it as being like a random sampling from the DNA that's in the population. And we build up then a picture of which bacteria are there, and we normalize it so we get something like this. So this is just one particular sample, and we can see that it's made up of 10% of lacticoccus, for example, here. So lacticoccus, you'd find it in milk. So this is probably something that came from dairy. And we can, of course, group the bacteria by families and so on, which is what those concentric rings are. It's kind of like a hierarchy going deeper and deeper into the center. Now, we've kind of pulled together from a number of studies, you know, sort of to get a rough ballpark. On average, we see about 200 different types of bacteria per sample. So that's just from one tiny little swab of some region, a huge number of different bacteria. So there's a lot of information here, but I mean, remember, this is just one data point, essentially. So I mean, sure, it's good knowing that bacteria A, B, and C are in my sample, but really, it only becomes useful when we actually start to gather lots and lots of samples from different sites and locations to build up a big picture of what's happening inside our plant. So here's a really low-fi, rough schematic of an actual food producing facility. And each of these points are locations where we've taken samples from the environment and studied them. And the color represents the intensity or the abundance of one particular bacteria. And this bacteria actually grows mostly on your skin. And it's the reason why in any kind of sensitive area, people have to wear gloves, gowns, hats, and so on to stop the spread of this. And that yellow box is the changing room where the employees go in to suit up before they actually go and handle the food. So we've got a nice validation of the fact that this is actually working to reduce the spread of this bacteria from skin. And you see that the intensity goes down as we get further away from the changing rooms. You can also look at bacteria over time, of course, a number of different locations. This is a different bacteria. It likes warm conditions to grow. We've got a couple of locations here where there's a little spike at the end where this guy suddenly started to thrive. And that actually correlates with the glorious summer that we actually had for once last year. It seems like a lifetime ago now with the weather outside. But so those three locations where this bacteria is rising in abundance, clearly they're locations where the controls to prevent the outside environment, so the warm weather affecting the interior of the plant, are lapsed. And this issue of control is really important, because these two examples even that I've just shown are still looking at bacteria in isolation. But really, we want to be looking at the entire microbiome because for a controlled plant, it should be really stable. So here we're looking at one particular location over 14 months, regular sampling, and you can see that it's pretty stable. So each of these colors is a different bacteria. The teal bit at the top is a grouping of all the really, really low abundance guys that only appear in tiny amounts. They're much more transient, so we do see fluctuation there. But for the more dominant guys, they're pretty much set. They live there, it's their home to stay the same. So rather than looking at individual bacteria, we can look at when this environment is changing. And we can do that using some anomaly detection. So this is where we bring machine learning into it, and we look at when the microbiome is starting to deviate from what we would expect to see in that location. So this chart here is just topological mapper applied on top of some anomaly detection, and we can see that there's two clusters here that have been separated on the right. So there are groups of samples which look different than what we would normally expect, and warrant some investigation. So clearly the environment has changed to allow the microbiome to deviate. And once we do see deviations, because we have so much data, it becomes much easier to actually start to track and understand where contaminations have come from. So here we again, we have a number of samples coloured by date. So again, this is a regular periodic sampling. And those red guys kind of stand out on their own. So we had some period where something happened and the environment changed. If we shift our focus and instead look at the type. So we have samples, some of them the blue guys were swabs from the walls, the ceilings and so on. And the multi-coloured ones at the bottom were various product samples. So food at various stages of processing. And the one that really stands out is this little red guy here because he came from raw input that was brought into the plant. So this is an ingredient that was used to make the final product. So it hadn't had a chance to absorb the microbiome of the plant. Rather, it had the opposite effect. This is the source of the contamination. And again, because of contamination, it's not going to be one or two bacteria. It's going to be an entire community of bacteria that are brought in. And we can see how this then propagated among the plant. They just want final point while I'm talking about comparing different samples. Again, this is just a simple PCA of a number of different processing facilities. So different food producers, each one's a different colour. And we can see that they all kind of cluster separately. So in other words, the microbiome in each of these locations is different. And it's something that we've seen quite a lot in, again, the human microbiome research where people now can understand that everyone's got a unique gut microbiome. And there's even companies offering tailored dietary recommendations based on taking a sample and tailoring it to the unique microbiome that lives inside you. But the same principle should apply for any kind of microbiome or community of bacteria. So for these food producers, each of them have different bugs living in their plant. So when it comes to controlling or designing a sort of a safety procedure, there's no real sort of one-size-fits-all, right? And again, so we can take a kind of personalised approach to designing a safety control by understanding what the typical background bacteria are for that particular plant. So a lot of this is very much sort of retrospective kind of analysis. You know, we've got a lot of samples. We've analysed them. That's all nice. But I mean, going back to those anomalies, if we are contaminations that we might identify, suppose that's a big colony of salmonella that we find inside a food that's just about to be shipped. So of course, that's in the bin. It's gone. We've made a loss on the processing for that. We really want to try and identify upfront when we're going to see bacteria. And there's kind of some latent information in all of this data that we've gathered that we haven't really tapped into. And it's the fact that we're looking at communities of bacteria. So we can start to piece this together and understand the relationships between those bacteria from all this data that we've gathered. So this is just a very, very tiny snapshot of a much larger bacteria network. So each of these nodes is a distinct type of bacteria. And they're joined here based on how likely they are to appear together, based on all the samples that we've gathered through monitoring programs. I'm just focusing on this little bit because that yellow guy there that I've circled is Listeria. So Listeria is one of the deadliest ones that food companies are always on the lookout for that should not make it into a final product. And so we can see the Listeria is kind of on the edge of this really tightly connected cluster of a handful of other bacteria. And it's so dense and tightly connected because these guys really tend to hang out together. So if you see one or two of them, chances are you're going to see all of them. And this allows us to get some early indicators of when we're going to see Listeria because we now have other bacteria that we know tend to appear when Listeria does. And so by combining all these relationships with a predictive modeling framework, we can build models which will predict the likelihood of seeing, in this case, Listeria based on the existing bacteria that are there. And then we can track that over time and manage that risk allowing us to take preventative action hopefully before we actually do see Listeria. Okay, so just to summarize all of that, I mean this kind of thing, the microbiome research is booming at the moment because genomic sequencing is becoming really cheap. So this kind of monitoring approach is actually becoming much more accessible. And of course once we have that data, I mean you've seen really simple analytics can start to give us a nice picture of what's happening in our environment. But the real cherry on the cake then is a fair relationship about the bacteria themselves and which bacteria are, you know, they like to hang out together or which are antagonistic, which allows us to bring predictive models into play and be more preventative in managing risk. Thank you. Thank you, Noel, for that. I suppose one quick question. I think it's fairly clear from your talk I suppose the benefits that are there for food manufacturers. And I suppose obviously they're keenly aware of the risks involved and ultimately the financial risks involved in having let's say a listeria outbreak. But I imagine there are still some challenges in this being an early case study. So could you maybe tell us about the barriers to bringing this through to as opposed to every food manufacturing plant in the world really? Yeah, well I guess probably the biggest one is regulation at the moment. I mean obviously there's laws around, you know, tests that have to be done to ensure that there aren't bacteria getting to the food. But they're still the old-school approach of, you know, tests for bacteria, A, B, C, D, and so on and give us the results. So because the regulations aren't really changing, you know, companies are kind of reluctant to change their own approach. But I mean this kind of monitoring and genomic sequencing to understand the microbiome is pretty common now. And even actually the FDA and the US are doing huge amounts of sampling and looking at the bacteria in various environments. So of course the FDA, being the regulator in the US, chances are that maybe this is going to become something down the line so companies should be getting more involved. I think the one thing that's missing is that even for the monitoring that's happening at the moment, it's still very biology-focused.  There's kind of the missing piece of bringing, you know, data analytics on top of it to actually start to get some real insights. I think that if we can get that piece there as well, companies will see the benefit and start to adopt more. Sure, I suppose get ahead of the issue before it becomes an issue really. Very interesting. No rogers, everyone. Thank you very much.


This check that I have in my hand represents the receipts from three record sales in the pilot program of Loan Assets Sales. The loans that were sold are part of the Department of Education's program of college, housing and academic facilities. The loan program is there. And the proceeds of the sale of assets loan of the Department of Agriculture's Farmers Home Administration. It is with a great deal of pleasure that on behalf of the Department of Education and the Department of Agriculture, I present to you this check worth $3 billion, $410 million. Are you having made my day? Why don't I make Jim Miller's day? Thank you, Mr. President. Thank you, Secretary Layton. Jim, you have it now, so that ought to reduce this fiscal year's deficit by over $3 billion. And I welcome Professor Leno's and the members of the Privatization Commission. These loan assets sales were very successful, as you can see. And they sold easily and on very favorable terms because of a great deal of hard work on the part of officials at the Departments of Education and Agriculture and by people like Joe Wright at OMB. The loan sales proceeds of approximately $3.41 billion constitute a significant step toward reducing the federal government's deficit, as I've said. And even more can be done to privatize federal loans. Presently the federal government is the nation's largest lender with $252 billion in direct loans, $450 billion in loan guarantees, and $453 billion in government-sponsored loans. We'll be taking a close look at these assets to determine which loans can be better handled by the private sector. But while all agree that the deficit must be cut, there's a new roadblock to the promising approach of asset sales. As part of the Graham-Rudman Hollings fix in the debt ceiling extension, Congress prohibited counting the proceeds of asset sales toward reducing the deficit. This reflects the choice of some in Congress to achieve deficit reductions through higher taxes or lower national defense. Others agree with our position to reduce the deficits through cuts in wasteful domestic spending and through privatization measures such as the one that we announce here today. Any congressional restriction on deficit reduction which would increase the tax burden on every taxpayer is wrong. The difference in perspective here is useful. There are those who believe in less government and low taxation. And there are those who believe in big government and high taxation. And that's a choice I've always felt we could confidently leave to the American people. They've made their feelings known in the past and I think they will do so again. So we're going to carry on and you, I think, are contributing nobly to this task that we have of getting the government back into the business of government and getting it out of the hair of private business in this country. So, I'm going to bless you all and thank you for watching. Then what I'm doing? Mr. President, it sounds like your Judge Forte nomination is in trouble. Well, I'm very optimistic. I think the common sense will prevail and they will realize he's the best choice in the market today for that post. Senator Cranston says that he's lit already. He's counted the books. Well, Senator Cranston's been wrong before. Well, the paper is off the book's operations, which have stunned this town and the country. What? Off the book. Casey's operations. I think that there's an awful lot of fiction about a man who was unable to communicate at all and is now being quoted as if he was doing nothing but talk his head off. Well, did you sign a directive that led to a massacre in Beirut? No. And I have a copy of the measure that I signed. Can we see it? It was nothing but that we were approving a plan requested of us by the government of Beirut of Lebanon, to help them encounter terrorism. Never would I sign anything that would authorize an assassination. I never have and I never will and I didn't. Did he carry out any actions without your knowledge, Mr. President? He'd keep him on his feet and get back. Did he carry out any covert actions without your knowledge, Mr. Casey? Not that I know of. Don't you think you should have known it seems to me that he did a lot of things you didn't know about? No, I think I did know. And there are a lot of things he's being charged with right now. I was going to say credited with, but you couldn't describe him as charged with. And I don't think any of him has a basis in fact. It's important that you ran wild with him.


How do you respond when someone else is blessed with what you've been praying for? Do you get angry? Do you get upset? Do you secretly hope they'll fail? Do you secretly hope in your heart that it'll all fall apart for them? Psalm 10519. Until the time came to fulfill his dreams, the Lord tested Joseph's character. I'm going to read that again. Listen to this. Until the time came to fulfill his dreams, the Lord tested Joseph's character. Comment this in the comment section now. I want to pass the test. Genesis chapter 40, we read about how Joseph is now in prison and he's approached by a cupbearer and a baker who both used to serve Pharaoh, of course. And both of them had dreams. He interprets their dreams for them. The baker was to be killed and the cupbearer was to be restored after three days to his position. So the cupbearer and the baker, they fell out of favor with Pharaoh. Now they're both in the prison with Joseph, but here's the point I want to make. We'll read verse 13 and 14 of Genesis 40. Within three days, Pharaoh will lift you up and restore you to your position as chief cupbearers. Here, Joseph is interpreting the cupbearer's dream. Watch this now. Watch this. And please remember me. Now, Joseph is like, hey, help me out here. When you get restored, remember me and do me a favor when things go well for you. Mention me to Pharaoh so he might let me out of this place. Now, in Genesis chapter 41 verse one, we later discover that two years went by before the cupbearer finally remembered, oh my goodness, I forgot about Joseph. Now watch this. Joseph was imprisoned before the cupbearer was imprisoned. So he was serving a much longer sentence than the cupbearer was. Yet God used Joseph to help the cupbearer and interpret that dream to know that he was going to be restored to his position. So the cupbearer comes in. If I were Joseph, I would have said to the Lord, Lord, I've been in prison longer. Why did you restore the cupbearer before you restored me? Lord, I've been waiting here. I've been obedient to you. I've been serving you. I've been faithful. How is it that the cupbearer gets here and then all of a sudden is promoted before me? I think some of you might know where I'm going with this. It's the test of jealousy. This is especially, and I know I know I'm going to upset some people, but let me just say this, especially in the age of social media, I'll tell you this. There are many who are operating at a competition and jealousy. I've watched it happen. A few years ago, I watched one ministry just destroyed by others who were claiming to do it in the name of God, and the Holy Spirit told me, no, that's jealousy. Now, the person who they came against did say some foolish things and do some foolish things, but they repented of it. They clarified it and so forth. And I watched these people destroying this other ministry and they're claiming, oh, you know, I'm grieved about it, but I have to do it. Oh, I don't want to, but I need to say this. I'm watching this and the Holy Spirit told me two things. A, yeah, that person was in the wrong for what they said and did. But two things can be true at one time. But these others took the opportunity because of the jealousy that was in their hearts. I'm going deep here. And again, I know some might not like this, but this is the reality of the church sometimes. You've probably seen it at your local church, backbiting and competition and fighting for status. And the Holy Spirit told me, yeah, two things can be true. Yeah, that person was wrong, but the attacks also came from a place of jealousy. Why? Because that person was gaining what they all wanted. And I watched this and I prayed for everybody involved. It's easy to celebrate others when they're blessed with something that has nothing to do with you. It's easy to celebrate others when they're blessed with something that doesn't really affect you, is not really a part of your world, really wouldn't interest you per se. Here's my question now. How do you respond when someone else is blessed with what you've been praying for? Do you get angry? Do you get upset? Do you secretly hope they'll fail? Do you secretly hope in your heart that it'll all fall apart for them? You know why? That's insecurity. If you think God can't bless you and someone else at the same time, you're mistaken. You need to acknowledge that jealousy, repent of that jealousy, and realize that your security comes from your identity in Christ and nothing else. Because if you find your security in anything else but Christ, it leaves room for jealousy and you can't celebrate others. And let's add to that, how do you respond when somebody else is blessed with what you've been praying for and they haven't been praying for it as long as you have?  And then someone else just, they got it. I remember the story of Pastor told me he was believing for the gift of prophecy. He was praying, God please, I want to get the prophecy. I want to get the prophecy. I want to get the prophecy. And he's just asking the Holy Spirit for this gift. And he'd been asking, I think for like months, like six to nine months or something like that. And it became a point of frustration in his life. Like he was almost getting bitter with God for it. And then walks this individual who was a hippie who gets saved. He's at the altar. And that person who just got saved stands up at the altar and starts praying aloud in tongues. And just as this new convert is opening his mouth to prophesy, this pastor friend of mine goes, God, you better not. And instantly he realized, oh my gosh, what's wrong with me? And I thought it was a little comedic, but ultimately that's something we need to deal with. He's watching this going, Lord, what are you doing? That's jealousy. Watch for it in your own life because that jealousy will affect the way you minister. That jealousy will affect the way you operate. You'll operate out of anger and frustration and it will squander your growth. It's a bondage. It's a cage that jealousy. There's no joy in your life.  It's competition, it's ego. You've got to crucify that ego. Crucify it. So whenever I feel the stirrings of jealousy in my heart often, I'll pray for those individuals. I'll bless them. This doesn't mean everyone I bless them jealous of, but you got to crucify the flesh. Job 23 verse 10 says this, But he knows where I am going. And when he tests me, I will come out as pure gold. When the Lord tests you, he purifies you. As you are facing trials, as you are facing those difficult circumstances that maybe cause you to question, to doubt, and even that cause you to desire to quit. Remember this, that God does not waste the process. God does not waste the moment. God does not waste trials. As gold is purified in fire, so God's children are purified in trials. Jeremiah 2012 says, Oh Lord of Heaven's armies, you test those who are righteous. And you examine the deepest thoughts and secrets. Let me see your vengeance against them for I have committed my cause to you. Father, I pray that you would help your people to pass their tests. Holy Spirit, remind them of when they face these trials and test in their lives. Remind them that it's only a test. Mold their character. Shape them into the image of Christ, I pray, that they might be more like Jesus moment by moment. Holy Spirit, we thank you for the privilege of serving. And we ask that you would give us strength and discernment in the mighty name of Jesus we pray. I want you to say it because you believe it, say amen. Well, if you enjoyed that and you think other people need to hear it, make sure you leave a like right now and don't forget to subscribe to my channel to receive more teachings on the Holy Spirit prayer and spiritual warfare. And also see live streams of our events that we do around the world where people are saved, healed, delivered and empowered. And do click that notification bell when you subscribe. Now, let me ask you for your support of this ministry. Help us on our mission to spread the gospel of Jesus Christ all around the world through events and media.  Don't count yourself out. We have a very generous online community. Many of you are givers. Many of you so into this ministry. So make sure you do your part to help support this great work. Now, if you enjoyed this teaching, then you will love the teaching where to begin if you're unsure of your calling. Make sure to check that out.


So first of all, I would like to thank our financial supporters, the Embassy of Mongolia to Australia and the Crawford School and the School of Culture, History and Language and the College of Asia and the Pacific. Without their generous financial support, this update wouldn't have been possible, so thank you very much again. And second, I would like to show my deepest gratitude to our speakers. Thanks to the personal connections and diplomatic skills of Ambassador Bolt, we were able to put together very high profile speakers together. And you might have realized these speakers from Mongolia, they are all very busy people wearing with different hats. And so without Ambassador's personal connections and diplomatic skills, we wouldn't have been able to attract them to our panel. So thank you very much. And our speakers really have come here for this update just for two, three days, and it is a long journey from Olimpato to here. You know, you have to either transit in Seoul or Beijing, and you have to wait for the next flight for several hours, and this is a tiring job, we all know. And so I really appreciate to have you here, and thank you very much again. And I also would like to thank Ondrega, who is one of our students and our last speaker, even though she is based here in ANU, but right now she is really in the last stage of her PhD writing, and everybody who has written her PhD would know that at the last stage you wouldn't really want to do anything else than just write. But still she was willing to spare some time in preparing the talk today. Thank you very much. And third, I would like to thank many people who are willing to help this update. First of all, I would like to thank Ambassador Bolt for his strong support throughout this, from the planning to the execution of the update for his personal assistant advice and support. And my very personal thanks to Mr. Handelga of the Atachi of the Mongolian Embassy, who has been really, you know, lazing with all the speakers and taking care of them so well in the last couple of days. And he is probably gone to prepare the reception, but you know, he has been a really efficient organizer. Sometimes there's two efficiencies. Sometimes I came into my office and let's see six, seven emails from him. Did you book them lunch? Yes? Next email. Did you book the tea? So it is very banal thing, but this kind of banal thing is really important to be reminded to organize this kind of event, so I'm really thankful for his assistant and help. And then there are many people at the ANU who helped me to organize this conference. First of all, I would like to thank Professor Robert Griff not only for his advice and insight for organizing this kind of event, but also for his generous offer to, you know, to ask his personal assistant to create this wonderful brochure for us. So it is on his own cost, basically. Yeah. So thank you very much. And his personal assistant, Sir Daniel Chow, who made this. And then in relation to this beautiful brochure, I would like to thank Mr. Peter Skouf. Did I pronounce your name correctly? Sky. Sky. Yeah. Okay. Sorry. For allowing us to use this beautiful picture which he took in Mongolia. And in our earlier promotion, first promotion flyer we have recognized his name, you know, as the author of this photograph. But while in the last minute, while Daniel was preparing this brochure, he sort of forgot to put it back again. So that's why on this brochure, your name is not marked. I apologize personally to you, but I do this in the public as well. So thank you very much. And I would like to thank Kelvin Lawrence, who took the pain to print out all the names of the participants, made the name tag for us, and then made a participant list. He has already gone. And then also the Mongolian students in Canberra. The students community have been really very helpful. I would like to mention a few names. In particular, I would like to thank Margot and his girlfriend, Shiro, who has been standing or sitting outside for the whole day actually, you know, guiding the participant into here and doing the registration for us. And then I would like to also thank you, Naren Toya, for helping me, you know, finding out photos and trying to find our participants and so forth, and promoting the Mongolia update. And also Itkel, who has a little boy who has been here around with this little boy here, with a red dress, this young girl, who just came to me one day and said, oh, I heard that you are organizing a Mongolia update. What can I do for you? And I was so thankful for her. And actually just a couple of nights ago, she sent me a text saying, oh, the date is approaching, so can I do something? And she did help me with something. And she was offering me to come here to help with registration and on the floor here. But I didn't agree with that because, you know, she has got a three-year-old toddler. And as a being mother of three toddlers, I know how difficult it is actually to accept any extra bit of job. And so for that reason, I really appreciated her offer to help. And then, of course, I would like to thank our chairs, especially those who accepting to chair the sessions on a very short note. And so I think overall, I'm very happy with the result. I think it was a successful one, thanks to all of your help and support. And I have learned a lot myself. And one of the things sort of came to my mind was that, or at least it came through the talks, a few talks, became to me very clear that there are a lot of problems and challenges in Mongolia. But it seems to me that speakers to suggest that if we go back to our roots, to our tradition, probably we have actually a lot of chance to succeed. And it seems to me that even the irresponsible individualism was spoken by Professor Babar, it seems to me that it is not the tradition of the Mongols. It's rather actually the result of the 80 years of very tight control plant political system, actually, which created this kind of irresponsible individualistic ideas in the post reform. Because 80 years is very long time and then you were so controlled and suddenly open, so you wanted to be free, so you wanted to experiment, what is the possibility and what is the limits. So I think if we go back and find our responsible individualism in our nomadic culture, that would be a good thing as well, probably. But I'm very conscious of this time, but last but not the least, I would like to thank all of you for coming and for participating. Without the interested audience, even with a very high profile, very professional panel, the update would have been meaningless. So thank you very much for your participation.