And so let's get started. And we're gonna be talking about herbs in the beginning. Herbs will provide, I think, I love herbs in the garden. They're just amazing fragrance. Just gets high on those thick bed basil in your nose, get high on those wonderful herbs and they give great flavors to our foods. So let's learn about herbs. Let's learn about how to grow them, how to preserve them and how to cook them. And for that, we have Jackie Bochley. Jackie is the Morton County Agriculture Agency for NDSU. Let's welcome Jackie to the forum. Thank you, Tom. And I had a beautiful drive into Fargo this afternoon. And for those of you, I have several recipes and so please feel free to try any of those. I like to cook with herbs as well. And so it's fun to do. Also, it is really a lot of fun because then you can cut down on, especially your sodium use, by using more flavorful herbs in your diet. And so it's really a lot of fun. And herbs, like Esther talked last night, as I was listening, they can add a lot of diversity to your garden and your landscape. And so they can add color, texture, thighs and shapes. And so we're gonna talk a lot about that as we go along. Like with herbs tend to, they like adequate light and fertilizer. They can be grown in the container in your garden. And I know Esther talked about and in the container last night just a little bit. And they really like our long daylight hours, which is really nice. Urban spice storage, they need to of course keep them away from moisture. And then I'm just as guilty as everybody else is that my herbs are very close to my soul because we're handy and we think we can easily reach them. And those of us that are a little more vertically challenged like me, we wanna make sure that we can keep them handy. But we should not be storing them there because that deteriorates that flavor with the heat that they're exposed to. And especially paprika, red pepper and chili powder, probably in our summertime heat we should consider storing that in the refrigerator. A little few things about herb preservation before we get into talking about each individual herb. You can do air drying, oven, microwave, or you can freeze them. And so we'll talk about those very briefly. Air drying can be done very easily if you like, you wanna pick them, of course with any type of herb preservation, we're gonna want to pick them before they flower. And Esther talked about that last night, how important it is not to let those herbs go to flower before you use them, either picks fresh or if you're going to preserve them in some way. And so you wanna wash them, tie them up with a string and hang them in some way. I had an aunt that had some roses in her and at a funeral she attended and she just brought these roses in, tied them together and hung them from the bottom of her lamp. And so with herbs you can do that as well. As you can see on the picture for those of you at home as well that they're just hung from a wall. I've seen them from lampshades. I had found a picture with hanging them from a cloth hanger and just hanging them over that and let them dry that way. So that's some type of ideas that you can use for air drying your herbs. You wanna do about two weeks to make sure that they're good and dry. And that's the main thing with when you're drying herbs in some way, you wanna make sure that they're good and dry because if you put them in a closed container, we don't want them to mold if there's extra moisture in there. Oven or dehydrator and some of you may have a dehydrator at home and so you wanna follow the label directions that you have with your dehydrator with the oven. And those of us that have digital ovens nowadays it's easy to set our oven at a really low temperature. Before I moved, when I moved into my new house, now we didn't have an oven like that and now I can set my oven for as low as I want it to go and so we can use that. And they wanted at about 100 degrees. And so when we used to have those ovens with just a little bile on there from 200 to 500, it was pretty hard to dry herbs in an oven. And so it was probably easier just to air dry them as well.  On microwaves, place bunches between the two towels, microwave and high for one to three minutes. You wanna check every 30 seconds and this really seems a lot of work to me. You know, every 30 seconds you gotta go in there and check them and so I guess I think I maybe would wanna try and find something a little bit different. You wanna cool them and test to see if they're brittle. If they're not, then you would put them back in the microwave and put them in for another 30 seconds and so on until you figure out that they're pretty dry and ready to store. Freezing, I think the easiest way to freeze herbs is to stick them and I don't know, not many of us have ice cube trays at home anymore because we all have automatic ice makers but if you have an ice cube tray, stick your herb in there, fill it with water and stick them in your freezer and freeze them. And I think Esther mentioned this last night as well, that you can use it, put them in soups. If you like a margarita or something like that, you could put it in there in tea. Something like that would be really nice and as you can see that they really maintain their color really well when they're frozen in water, much like when we keep our fish frozen in water, it'll keep much fresher. Of course, they won't have that nice crisp texture but at least they'll have the flavor that will still be there. And so we can just pop those ice cubes into soups or however we want to use them and they'll add some really good flavor to a lot of our dishes that we serve. Okay, storage life, okay, when we're seasoning types, our whole seasoning, two to five years, they'll keep really nicely if we keep them at the right temperature and if they're in a good seal container. Ground spices, six months to two years, leafy herbs, three months to two years and so that's a long time. I guess I found that they lose their color and they also lose a lot of their flavor by the end of the two years and so you might wanna keep them a lot less time than that. I've dehydrated vegetables about six months. Okay, here this chart is probably too small for many of you to see on the home audience but you should have the handouts printed and what this does is it gives you many of the herbs that we can grow here in our gardens in North Dakota. The second column is whether they are an annual or a perennial or a biennial in our garden and then also some comments as to what these herbs can be used for and what type of dishes that they can be used for. And those of you that are here and Tom knows that usually when I give this talk, I usually have dishes to share and today I don't since I came but I usually make a fresh salsa, and a fruit salsa and some other things to share with my audience but today I didn't have an opportunity so sorry not to disappoint you. Okay, how much should I use? And as we know with fresh herbs we have to use more, a lot more as compared to if we're going to use the powdered or the dried. And so two teaspoons for fresh, three quarters equals three quarters teaspoons for dried and a quarter teaspoons for powdered herbs and of course our stronger flavored herbs which my husband hates bay leaves so I don't use a lot of bay leaves, he doesn't care for it and so I sneak it in on my bar soup every once in a while but I make sure I take it out before I serve it so he doesn't get to see it. And then neither one of us are big sage lovers and so we really scant on our sage use as well. Some of our moderately flavored herbs, our basil, mint, marjoram, oregano and those are really nice to use and of course on a lot of our Italian dishes mild flavored chives and parsley and dill to me is very mild flavored. I'm of Ukrainian descent and so we put it in our breads, we use it on our fish and so we use a lot of dill in our cooking and so it's something that we really like to use and my husband's gotten used to that as well. Now we'll get into talking about some of the herbs that Anas hits up and of course as the name implies, Anas is probably more of a licorice flavored herb. It's a sweetener for teas and infusions. It likes stuns and it's a mint family so it probably will be kind of invasive. The mints can tend to be naughty when you get them in the garden as many of you probably know and also that when you feel a mint, they will always have a square stem and so the mints, spear mints, those type of things if you pick them and if you try and roll them between two fingers, they will not roll because they have a four sided stem and now that's something that you can use as an identification piece as well. The flowers of this plant are attracted to bees and butterflies and hummingbirds and so if we want this plant in our garden to attract for our pollinators, this would be a good choice. This is kind of what it looks like. It's very green and leafy as a spicy kind of a purplish flower. Anas hits up is good in cookies. Those of you that like the pepper noose that you might want to use some of that. Cakes, bread, candy, beverages, pickle soup, these two and also fish. Basil is one of my favorites and Esther made sure, I talked to Esther this morning and she said to make sure to mention that Basil may have a problem with powdery mildew in our gardens in North Dakota so you'll want to make sure you're aware of that and if you do find it, please let your expansion agent know because we want to do some tracking as to where it happens. I guess if it's been a nice, funny location where there's a lot of air movement, we probably won't have a problem with it but if it's in shade or a shady area, we'll want to make sure that we check for that. Basil likes warm temperatures and so we won't want to put it outside before really 60 degrees and of course it comes in many different sizes and shapes and colors and we were talking last night in Mandan with one of my people that was attending and there's a chocolate basil and so those of us that are chocolate lovers, try that one, it's good and of course Basil goes with a lot of our pastas once again and pastos and that sort of type of thing and it really has a nice flavor, eggs, cheese, however you would like to use it. I kind of covered this, there's a sweet basil, holy basil, red ruben basil as we talked about and it also can be used as an ornamental and as with all the other herbs, basil makes sure that you pick it before it bolts and flowers. Those of you that like a lemon flavor, this lemon balm plant might be for you, it's an annual herb, popular in both fresh and dried, you want to keep the flowers pinched for best production and you want to plant them in a sunny location. It does poorly in May if it's really chilly and so we want to make sure that we have some warm temperatures for this one as well. Trives is one of my favorite and if you need a confidence builder and you're not a really good avid gardener, tides are so simple that anybody can grow them and so you should be able to try them and it's a perennial, so it readily self-seed if it's not deadheaded and of course it'll spread by the root system as well. It doesn't matter what kind of soil it is, like full sunlight and can be container grown as well. Here we can see a nice bunch in your picture of tides and it's an allium family which is the same as onion and a garlic and both types of things and the alliums that grow in our flower beds, those nice big brown puff walls so this is a really nice plant and we always hear sour cream and of course sour cream and chives and onions on our potatoes is one of the favorite dishes of this one. There's also a garlic tide and so if you're a garlic lover, there's a garlic flavored one as well, very aromatic. It's with white flowers May through June, 12 to 15 inches and it likes full sun as well, just like the other ones as well. Now, we'll get into the coriander, cilantro and Chinese parsley. These are all the same thing. Those of you that like your Mexican dishes, the cilantro is something in salsa. When I first had salsa with fresh cilantro, I thought, oh, I don't really like this but you know it kind of grows on you. I really like it once you get, don't put too much in it first and try and get used to that different flavor and then you'll grow to like it and then you can add more and add more. Okay, so cilantro is the plant and then of course it can be called Chinese parsley and of course when the cilantro goes to seed, it produces the coriander which is the seed or the herb or the spice that we use, okay? And cilantro is one that we can kind of plant sporadically in the garden at different months to make sure that we have some for the entire growing season. I'm watching my clock, Tom. Okay, and so this is the coriander, what it looks like in your picture and of course it's like a round ball seed. It's not the cheapest spice when you go buy it on the shelf and then you can see that we have the nice leafy green vegetable and of course it goes with any of our Mexican dishes. I make it in, I use it in a fresh salsa with tomatoes, onions, green peppers, jalapeño and some lemon juice and some pepper and then however spicy and then I also use it in my fruit salsa as well and it adds a really unique flavor to that and the recipes are in your handout. Bill as I talked about is one of my favorites. I like to pick it and use it in salads. I like to put it in my cucumbers. I love it on fish and so it's very nice and if you have it in your garden it's a self-seeding annual as many of you probably know and so it can get naughty and be spread all over your garden and but you can pull it out. Don't be afraid to pull it out. It'll come back and we seed and then the best thing is that to pick these leafy, ferny, the branch is really early in your season. You can lay it out in a baking sheet and lay it out in the sun and it'll do really nicely as far as drying is concerned and of course everybody knows that we use it in our pickles, our dill pickles that's the best spice for our dill pickles along with some garlic and some other things that we have in our recipes. Just make sure, of course they're not gonna get into a canning food preservation thing but make sure that they're processed correctly and garlic is another one that is quite popular. It's gained as far as a health food and then we can buy it fresh. We can buy it many times in like our big box stores of course carried in big jars. For us to do well, to do the well of course we have to plant it in the fall of the year. I have a neighbor lady that is really in the garlic and she plants it in the fall of the year and she sells numerous garlic plants or produce every year at our market garden in Mandan and she does really well with garlic and she really likes it. Curly parsley, there's several different types of parsley and we always see this basically in when we go to eat to a restaurant they'll add this as a garnish. They say that you should use it as like a breast freshener after you're done eating. It's very decorative and adds ambiance to your dinner plate and most of the time it is used in salads or as a garnish. Okay, Sage Esther talked about this last night. She talked quite a bit about Sage and she talked about what the different colors were that she had a variegated picture. I've had grown in my garden, I've had it as a purple, purple and green color which is very pretty and adds a lot of texture and variation in the garden and then I've also had the dark green and so check your local garden senders what's available. Sage is usually a perennial and will live for several years in the garden and so if you like it in meat, of course we use it in our stuffing for turkey. I don't hardly put any in because I'm not a Sage lover but it really adds a lot of good flavor as well. I really like Paragon, that's one of my favorite herbs and I like to use Paragon in a lot of my soups, especially the ones with the cream base. So if I make chicken and wild rice and potato soup, I like Paragon in those, especially those types of soups. They see it really adds, it's a sweet herb, I find it to be sweeter than a lot of our other ones and it can be a perennial but there's two varieties, there's the Russian and the French and the Russian is the one that's probably, it goes to be about six feet tall I believe and then the French is a little bit shorter and so you wanna try and figure out which one you would prefer in your garden or in your landscape. And so Paragon is another one of my favorite. French Paragon is usually hardy in zone four if it's given some winter protection and so those of us that I don't know about Fargo, I'm not real sure, Todd, we'll use, okay? Okay, yeah, so it needs protection but since we're usually warmer in Mandan and it is here in Fargo so it'll probably do okay out more in the western part of the state. And Rosemary is another one, I cook a lot of lamb and so I like it in my meat, beef, it tastes really well, pork and lamb, I like Rosemary, now there's people that don't like it. Rosemary is kind of, it looks like kind of like evergreen type thing, it's got like little meat-a-like leaves as you can see in the picture. And it can be kind of strong for some people but just don't put so much on and then you'll probably like it a little bit better. Rosemary also can be grown inside the home and then I've also seen it pruned and decorated for those of you that like it for Christmas and don't have a Christmas tree, I've seen it decorated and then we were at a garden center in the fall of the year and they had them all decorated and pruned up like a Christmas tree and decorated and so it can be used as an ornamental for Christmas time as well, if you like Rosemary. And Esther talked a lot about time and she especially talked about this lemon one right here and if you like that lemony flavor on fish in your teas, it's one that will do really well for you and really will add a lot of nice flavor to your dishes. Okay, oregano and of course we all know we like to have that on our pizza. My husband and I, we used to own a pizza in a beer restaurant when we lived in Bowman and so I got to experiment with a lot of these herbs when I got to help cook the kitchen and so we would add, and we had a hard time finding a good sauce and so we experimented trying to add our own herbs so that we would get our sauce to taste just right and so oregano and it really makes a really nice decorative plant as you can see the leaves also are kind of like hairy and fuzzy, much like marjoram, which has an oregano-like flavor. It's also got a fuzzy type leaf, very delicate type. Marjoram prefers well-brained soil and room to spread and you can cut this back if it gets woody on you and it'll regrow and so it's kind of like your lilacs if you want to just get them to regrow for you. Fennel, I tried fennel for the first time last year I got, I have one of those memberships in a vegetable basket type thing and there was fennel in there and everybody when I went to pick it up everybody was asking, what is this, you know? And so I had a neighbor that had it in her garden when I lived in Bowman. This one can grow very, very tall, five to eight feet and she had it right on the corner, right inside by her porch as she walked in her house. It resembles dill, resembles dill when it's growing up and it can cross-pollinate with dill and so you want to make sure that you keep it probably separated and it's good in French and Italian cuisines and classes for fish and in mayonnaise. Spearmint, this is one of the naughtiest plants that you can put into your yard and so I wouldn't recommend it. It's one that just kind of takes away on you. It has a matted creeping root system that spends up the rec square stem for about two feet high but if you like spearmint and want to use it in many of your cooking or in your teas it can be used as well. Kevin Lyle, my mom used this when we were growing up as kids and we used it in tea, we made it as tea and we put some honey in it and when we had a bad cold that's what she would feed us and that was supposed to help us get better soon. And so you can grow herbs in many different sizes, shapes and locations. And if here it shows that you should probably mark them so that you keep straight what they are and then you can put some of them in containers, protect them so that they will live longer in your garden throughout our early spring. I mean our springs are not always frost free as our falls are kind of chilly sometimes too. And so we've had frost in the end and in June and so you might want to protect some of those tender ones and like I said, a reminder is that make sure you don't put your base a lot before it warms up. And I took a lot of the information out of the herbs and garden publication which is available and many of you have it. And then some stuff from University of Minnesota and things like that. And then the recipes that you have, many of them I've tried and used in many different presentations that I've had. And so I think you'll enjoy them and just kind of vary your dishes and your herbs so that you can get different flavors and tastes to get rid of some of that salt and sodium that we don't really need in our diet. Those of us that are on high blood pressure medication. So if there are any questions. Okay, Jackie, we got some questions out there and Keaton coming everybody. First of all, let's talk about chives. Can you eat the flowers on the chives or just the stems? Sure, why not? Sure, why not? Yeah, they should be. It's an allium, yep. Yeah, it's an allium, so they should be very edible. How about, what are some uses for lemon balm? Can you grow a lemon balm in North Dakota? Well, we can grow it here as an annual. It won't stay the perennial over the winter. And of course, anything with a lemon balm, lemon, of course, fish is an excellent fish that we can put in our lemon, for lemon balm. We could use it in peas. I've used lemon also when I've cooked lamb and used lemon rind and actually slices of lemon and you would also be able to use lemon balm with lamb. I'm sure that a lot of people are just kinda looking at me in the audience, like lamb, it's just kind of a dirty word. And it's a- A four letter word.  So careful. But if you cook it correctly and if you have questions on cooking lamb, I can help you with that. But it's a very delicious meat. You just have to make sure you cook it right. And so it's fun. How about, is there a best time to date, harvest your herbs? Okay, you should harvest your herbs earlier in the morning because that would be the most flavorful. We also wanna make sure we harvest them before they bolt or get blossoms. Or if they do get blossoms, you wanna pinch those off. And if you pinch them off or pinch that plant back, of course it's gonna get more robust, more bushy, and that sort of type of thing so that it'll look nicer in your garden as well. How about, have you ever started herbs from seed? I have not. I usually, I do, I don't because I don't have the window space to use. Some of them are easy, like I've made, I've done borage. I guess I shouldn't say I have not because I've had borage in my garden, very simple to grow, you can grow it from seed. And of course, dill is the one that you can easily grow from seed. Cilantro? Cilantro, yes, easily. Those three are very, very easy. Yeah, yeah, sure, why not give them a try, huh? Yes. Yeah. How about, have you ever infused herbs in any oils? No, I have not. Okay. Have you, Tom? I'm not an infused type of guy. Sorry. You know, I like, you know, when you go to some of these restaurants, sometimes you get herbs, especially garlic in some of these oils and it really tastes pretty good.  So there you go, what do you expect? How about, Jack, you've never heard of, of course you have, but what is borage? What is that thing? What is it? It is an herb. It's a green plant. I think Esther talked about it last night quite a bit. It doesn't get very tall, about 12 inches, and then it shoots out a flower that's purple and it's very easy to grow and you put it in your garden to attract pollinators. And so if you have issues with pollinators for your cucumbers, squash, that sort of type of thing, plant some boards and that will really help you out. It can get a little naughty, does it fell seeds, but just pull it out, give some to a friend. Okay, that's way, it's way to be friendly. Yes. How about, are there some chives that don't have flowers? Is there any difference using this? Oh, here, are there a difference using for chives? Is there a difference using chives with the stems, with flowers, versus the stems without flowers? Okay, any time you let an herb go to flower, the plant itself will be less flavorful, Tom. And so. Okay, makes sense. And so once it starts to reproduce feed, it loses flavor. It's trying to reproduce. I see. Here's a comment from Norma out there. A good way to dry herbs is to put herb leaves on a tray and turn on the oven light. Place the tray near the top of the oven and leave overnight. That might work. How about that? It might be warm enough in there. Yes, that probably will work. Thank you, Norma. How about do herbs grow well in containers? Some of them do, some of them don't do so well. And if they have enough sun, they will do just fine. And of course, you're going to have to pinch them back. And then you're also gonna have to make sure that they are correctly fertilized. Because if you are picking all the time and harvesting them, you will need to fertilize them to make sure that they come back as a robust plant or keep growing in a container. Have you ever tried chocolate mint? No, I haven't. It's highly recommended for children. How about have you ever tried lemon verbena or lemon basil? Yes. Lemon basil I really like. Yeah. Awesome. You can just pick it off and chew on it, it's good. Chew on it? Yeah. As I said, I get high on that kind of stuff. I just love it. It's a nice break in the garden. When you're pulling leaves and you just need a break, just go over to the basil patch and get a little in your nose. Yep. It's legal. Yeah, it's legal.


Hi. Hey. Welcome to Soul Semiconductor at Display Week 2023 in LA. Please introduce yourself. My name is Michels Ranberg. I'm responsible for display, sales, and marketing in Soul Semiconductor and happy to take you through this booth. And Soul Semiconductor is Korean. Correct. We are a Korean company. We've been in business for about 30 years. Our focus is making LEDs for display market and also other markets, but we really focus on generating photons. All right. And here I see micro LED, Wiccup. Wiccup. Wiccup. So what you see here is indeed Wiccup pixel technology. This is a vertical RGB pixel. Traditionally you see RGB pixels side by side. We make them on top of each other. Each color is individually controllable so we can create a full color spectrum, full color images. What you see here is two different displays, different brightnesses. These are 200 by 200 micron pixels, spaced at about 900 microns. So like this you can do 163 inch 4K. Correct.  Yes, correct. 4K, 163 inch. And this is high resolution. So 600 micron pixel pitch. So it would be 108 inch 4K. Nice. And a few more inch you can do 8K. Yes. The cool thing about the vertical technology is that it allows you to actually enables a very good color of angle. If you have side by side RGB displays often the color is different depending on which from which side you view. With vertical pixels like we have you don't have that problem. All right. And what do we see here? So this is same technology just a bigger display so it has a more impactful image of course. So this is 4K, 163 inch display, similar to the technology you saw there. So to get 163 inch you need four of these or something, right? Correct. Yes. All right. So are there customers who actually use them already? So actually this kind of technology is really interesting for the virtual production market. So movie studios they don't like to go on location for a movie shoot. So they generate, they build these giant displays in their studios to display the background and the actors come in, you know, they shoot the scenes right there in the studio instead of going on location. And they put the right lighting and everything and the color so it looks like they're there. Especially in that environment what I mentioned before about the color of the angle is really critical because if they shoot from one angle versus the other angle they want to have consistent color. Otherwise post-production becomes really difficult. And I don't see the separation between each of the blocks. Correct. Yes. They're hard to see. Yes. We spend a lot of time maintaining the pitch going from one block to the next. And so that really comes down to cutting those segments that are really accurate, really accurately. Nice. How soon do you think regular consumers are going to have 163 inch 4K at home? How far are we? I think it will be a few years from now. A few years? Yes. It could be that you will supply into that? Yeah. Of course. Yeah. But I think the resolution needs to go up to really make this interesting for home consumers. Also, the price points are still a little bit high. You need AK. Yes. All right. AK smaller than, I don't know how many inches, but it's a lot of inches. Yes. So we need a big reduction in size. Yeah. All right. How do you reach smaller sizes? Smaller sizes, pixel size down. Transition from PCB to glass can help with that as well. But there's also a lot of technical things that need to be solved to enable that. All right. Cool. And what do we see around here? So we have also different technologies that are more focused on the, let's say, IT space. So monitors, laptops, notebooks, TVs. What you see here is a preview of an LE solution that gives full DCI-P3 coverage. So it's 100% DCI-P3, some more vivid colors to deliver. So we're working on technology and we'll be releasing that in the near future. So this is kind of a sneak preview for our clients here. I'm not sure how familiar your viewers are with DCI-P3. It's like the full color spectrum of, like it's a spec for the colors, right? Correct. Yes. So DCI-P3 is a spec that defines how big the color gamut is that the display can cover. And so we're developing a technology that covers it fully. And that's good for a lot of people like yourself, people that create content and want to make sure they can see all the colors that they record. Yeah. Definitely. My next camera is going to be a 10-bit 422, all that stuff. And I guess that's perfect market. Yeah. HDR. Yeah. But what is it? What is the display? No. It's an LED. We make LEDs. So we make devices that emit light that are part of the display solution. So you could be making the backlight on it? We provide the LEDs that go into the backlight, yes. So for the mini LED market, for example? We have a solution there as well. You want to just show you that? Yeah. Let's go over there. And on the way, you can maybe explain all the stuff. So this is a technology where we're working on creating a solution that removes the QD sheet from a display. So you see here mini LEDs, QD sheet to convert blue light into colors, and then the LCD panel. This is what is used as a solution in most of the mini-LED TVs today. What we're proposing is to actually take the phosphor, put it inside the LED, and so we are able to reduce the thickness even more, and also reduce the system cost. So a lot of TV makers in particular, consumers, want a lower cost TV. And with this technology, we enable that lower cost point. And do you achieve the same performance what the quantum dots guys are saying? So color-wise, that will be a trade-off, because quantum dots are not easy to integrate into an LED package. They cannot sustain the blue light that well. So that's why they separate the QD sheet from the LEDs this way. And the quantum dots guys are talking about putting the quantum dots directly in the micro LEDs, and also OLED and stuff, right? And are you involved in that kind of stuff? Maybe. Who knows. So the challenge with quantum dots is really how well do they handle blue light? And LEDs, all the LEDs that are used in our daily lives are based on a blue light, on a blue LED with a yellow or multicolor phosphor to generate a white light. So the blue photon power and quantum dots, that's a technical issue that needs to be resolved. This solution really brings cost reduction but also higher brightness to, let's say, automotive displays. The display mark has grown rapidly, more and more inches of display are in a car, and this solution is a perfect fit for that application. What we see here is what we call low blue light. Many of you spend a lot of time behind the screen, feel fatigued after working for many hours behind the screen, that has to do with the fact that there's a low wavelength blue light typically. If you reduce that content of low wavelength blue light, the fatigue disappears. So a lot of monitor makers are looking at increasing the wavelength of the blue to longer wavelengths to reduce that fatigue. If you don't do that without changing your phosphor recipe, the display turns out yellow, has a basically yellowish color. So what we're doing is we reformulate our phosphors and the chip combination so we can still keep the colors very crisp. So this is a mistake and this is the future? Correct. And what's happened here with the 2023-24? So there's a push to get less and less of that blue light and zero blue light is kind of the holy grail and we're pushing this envelope more and more every day. So that's more to come later. I don't like blue. I prefer red. So the image is the sky, the water is still blue, but what are you talking about another kind of blue?  So shifting that blue wavelength to higher values reduces that sensitivity of the brain and the eyes, but they need to reformulate a new phosphor to work well with that, to maintain good colors in your display. So you can help all these nice people around the world to keep their eyesight longer and don't damage it. That would be a problem if the display industry is harming people. I don't think it's harming necessarily. It's more about making it easier to work with the display. And here it says, world's first technology, no wire, no package, no lens. And high voltage. So our technology, one of our key technologies is Wycop. Wycop is a brand name that is basically an LED without a package. So it's a chip that you can directly solder onto a PCB and use it. And that's the key for our mini LED technology. An arrow blue half width has less blue light fatigue, interesting, it's just some light comments. Sure, sure. The more efficient the blue light source, the better the color conversion on the quantum dot layer. What does that mean? The more efficient the blue light source, the better the color conversion when people use quantum dots. It all has to do with how the quantum dot is tuned to the wavelength of the blue LED. So quantum dot is a small particle that you have to pump with the right wavelength so it has to be tuned to each other. So it's like a marriage, you know, they both have to work well together. And mini LED with phosphor on the LED itself is impressive. Is that what you're doing? Ah, so that's the one that we showed there before. So that's an LED, but it's not a quantum dot, it's a regular phosphor. So bringing that to a quantum dot solution, that would be really amazing. It seems very bright. What's happening here? What we're showing here is really just how a mini LED display works. So we have two displays side by side, the same TVs, one without LCD, one with LCD, and we show a high contrast image. So the people can clearly see how the mini LEDs are turning on and off, so the different segments. So you can see how this works live. It's a lot of light that goes into a TV. Yes. What's the brightness and it's on that one? So this would likely be 2,000, 3,000, 4,000. No, no, no, it's much less, much less, like a 500-nit TV with a 4% transmission through the LCD panel. So people have to do math times 20-ish, a few thousand nits of brightness from the backlight. 10,000 nits comes through, only 500 exits the display. Yes. So it's very inefficient. Yes, the LCD panel absorbs a lot of light. And are you talking about making that better now? So what we're doing for the mini LED solutions is we're enabling thinner designs. So we've developed a method where we can design the chip so we don't use any optics, but we have some, let's say, solid state optics on this chip to control the light output. So what we can do is we can tune the emission pattern together to match it with the optical distance of the backlight design. And with that, we have control over how many LEDs are used. So customer wants lots of LEDs, great, that's the easy part. But if they want to optimize for cost and efficiency, then we can help them tune the radiation pattern so they can have more freedom in how many LEDs they use. What is showing here? So that's a cutout where we show the blue LEDs with the diffuser, the bottom dot sheet, and then another diffuser. Just to show the inner workings of this. Is your company a world leader in this field? Yes, we are. So when we talk about, for example, LCD displays, you've been in many of them. We talk about the mini-LED LCD displays. We supply in all the major brands that you can buy in the market, yes. All right. And is it a problem if some of the mini-LEDs break or they're never going to break in the background? They don't break. I would say other components break first. There's no burn-in. For LEDs? No, not really. Of course, an LED has a certain brightness profile over life, but that's pretty consistent, pretty predictable. Micro-LEDs, some people say it needs to be in a certain size to be called a micro-LED. I don't know. There's a whole bunch of different micro-LEDs happening, right? Yes, yes. Are you going to be playing in the field of home use, mass production micro-LEDs? Absolutely. Yes. So you're ready or you're going to? We will, yes. I can't say more. All right. Cool. All right. Thanks a lot. You're welcome. And that was the whole booth? Okay. Yeah, that was it. Cool. Thanks for making time. Just come see us. Cool. So here, the display week, there's a bunch of 8K displays, there's 4K120, and all these new TVs can come with HDMI 2.1. And there's a whole bunch of updates that I'm going to be filming at the Computex 2023 with the HDMI Licensing Administrator, which are organizing all the display makers, the cable manufacturers, and making sure that they are compatible with each other. There's a stable performance, there's no interference, and there's a smooth 8K future with 48 gigabit per second support. And there's the whole infrastructure for certifying, for testing, for making sure there's no interference with the Wi-Fi and Bluetooth and stuff that people have. So thanks a lot for watching. Check out my HDMI playlist in hdmi.charbacks.com.


Wel, dyma'n cael ei cherdd, dwi'n cael ei ddim yn rhan o'r holl ar y holl o'r holl er mwyn ar hyn, dwi'n cael ei ddim yn yr holl ar ddangos, mae'n holl ar hyn yn cael ei holl. Mae'n cymdeithasol ar hyn. Mae'n cyfnodd y pryd, maewn gweld unrhyw o'r gweithio sydd ar y F25. Felly, mae'n meddwl i gael ei dyma. Felly, mae'n cymdeithio'r holl ar hyn. Mae'n cymdeithio'r holl o'r holl ar y holl o'r holl yn y ddweithio. so you know and you don't leave the room now but so I'm Maria Torontio-Conis. I actually work at Cambridge Education Group Digital and my colleague Antonio Alexif he's not here today unfortunately he's from Queen Mary University. We at CEG Digital we partner with different universities to develop online programs fully online programs and these are some of our partners and that's why I'm presenting this paper with Queen Mary today because they are one of our partners and we tend to create also research collaborations with different people within those institutions. But today really when we think there are two things to this paper learning analytics as well as learning design and I really want to emphasise the learning design aspect of that because as we've been hearing today and yesterday the context of learning analytics is really important and I think if we emphasise where we are coming from from the learning design point of view we will be able to understand better where we are going with the learning analytics so that's why today I'm going to go deeper into the learning design framework that we work on. So the learning design framework that we are following is based on the co-design framework that we developed at Liverpool University. This framework is open source I'll give you a website later but it's being designed for CEG Digital and that's what we are using now with the partners. The co-design framework feeds from the blended learning design framework that we developed at Imperial College these few years ago now. At the time we partnered with City University with UCL and King's College and we pilot the use of the tool. But I want to tell you today what we are taking from that framework into the new co-design framework and it's basically as you can see there on the right hand side when we designed the framework we were thinking about how do we do blended learning how do we know how much how what activities lend themselves to self-directed learning and what activities lend themselves to collaborative learning and that was a big question at the time so we as you can see on the right hand side that graph is showing when we mapped the learning outcomes we can see where you fit within the the graph so you see the x axis is showing you the instruction is approach the self-directed approach and the y axis is showing the collaborative approach so you can see where the blend goes and the self-directed learning can be face-to-face it can be online it can be a mix the key components are a self-directed something that you do on your own in any kind of mode and the collaborative aspect can be also face-to-face or online so but the key really for us to identify that blend was the use of learning outcomes because at the end of the day you need to know what you want your learners to be able to do in your activities so that's why we use Bloom's taxonomy so basically at the end of the research what we established was activities that lend themselves to self-directed learning for example in the psycho motor domain to develop skills you need a mix of both you can't rely medical surgeons to be doing just online learning and then being able to operate and and perform in the in the theatre the cognitive domain if you are within the low end of the cognitive domain you can use self-directed learning so if you if you need structural information procedural information you can use self-directed learning but if you move up the level in the cognitive domain if you look at conceptual and meta-cognitive you need to have collaboration you need to give space to students to verbalize what they are learning and being able to explain what they are constructing and the affective domain again changing people's behaviors and attitudes we can't just rely on a self-directed learning self-directed module to be able to do that and sometimes you can see that in the corporate sector for example with changing people attitude to diversity and you just sit down and click click click and then you've done that and you've changed your perception of diversity and health and safety so that's why we say the affective domain we have we need to have a collaborative activity so this is what we're taking from from the blended learning framework and it's basically how we accommodate the the the driver for the learning design depending of what you what you are within the cognitive and the affective and the psychomonter um and also within the co-design framework we are using two frameworks which is the layout framework the learning types and you can see that for example acquisition one of the learning types is when you're reading or you're consuming some content listening to a podcast watching a video clip a discussion when you are obviously discussing with your peers with your tutor a practice when you're putting into practice what you're learning production when you are producing something tangible probably a digital artifact or something or something in the in the in the in a tutorial or something like that inquiry when you're looking for information might be searching on the internet looking information in the library and here there is another learning type that we don't mention there which is the collaboration because we embed that in the production side of things that's why it's not listed there um the other framework that we use is basically so we say okay we know that coming from the problem taxonomy we know where we are we are my learning outcome is telling me that my learners need to be able to explain something and that means conceptual level within the cognitive domain now i'm going to use a mix of things i'm going to use a bit of acquisition a bit of discussion i want them to practice and so on but how much of that do i put together that's why we are using the 70 2010 so basically the 70 2010 is telling us a little bit about how we can balance the learning activity now that we know where we are coming from what we are trying to achieve from a learning outcome point of view we know what kind of types a types of learning we can use within that to deliver that learning outcome how much of that can we put together so we use the 70 2010 it's not set on stone it's something just to guide us on on how we see the week so if we are designing a week how the balance is going and this is something that Leonard is there he created these six steps at the beginning of the of the company where we have at the beginning of every week so if we are developing a 30 credit module we have 12 weeks every week we'll have these boxes these sections and the first section is basically the introduction of the topic and we call it hook and discussion that's when we link practice with the topic to engage the the learners guided practice is more the lecture material a challenge activity something to produce something to to practice on a reflection and webinar the webinar is the face to face well it's an online a live activity with a tutor so you can see if we go back to the 70 2010 the 10% the acquisition is mainly going on number two on guided practice although it might go somewhere else you know if there are read there is a reading in the challenge activity and so on so the 20 and the 70 are spread around the other sections but that's helping us so if you are designing that week we can see wow that week has the 10% has gone up to 50 and if we apply this to probably to our traditional delivery in in higher education at the moment we can see probably the 10% very very high and that's I think that's the challenge for us to really challenge that approach and introduce more collaborative learning but this is basically how we we balance the learning activities so this is a framework and all of these frameworks are basically included in the co-design framework and this is how we are basically navigating the learning design aspect of the project so the cards basically this is this printed cards that we have and we share with academics and you can see on the left hand side those are six faces that we have and on the right hand side is two piles of cards one green and one blue and I'm going to show you now the faces the six faces on the left hand side so face one basically when we sit down we talk about the scope of the project so if we are designing a module we talk about the main learning outcomes what they want to achieve are there any problems in terms of capabilities the digital skills you know these kind of things in terms of the the target users uh face two is it's really key and this is the one that links to blended to the blended learning framework and here is when we then go down to learning outcomes and we we need to specify what they they need to be able to to do and then you have verbs in the blue and the green boxes and that's how you identify the activities in the blue and the green and the green cards activity descriptors and different things uh I'll show you later I don't have much time now learning descriptors the learning types as well as the it says it has to be abated is advanced HE framework and then you select all your learning activities and then you are now analyze the learning apply in the 70 2010 so as you can see here we this this is one of the cards the blue cards so that means that when you went through the phases you've identified the verb within that box and that means high level cognitive domain probably or the effective domain and this is an example so we have different examples from different partners in this case this one is from Falmouth University and is for enquiring producing practicing and discussing and is contextualizing what we are saying with the framework you can see there um the the different components of the activities that I mentioned the 70 2010 with the learning type so you know what you're targeting using that type of activity you can see here that it's an online activity individual and group work and also you need a VLE to deliver that and these are the advanced HE domains so if you're applying for the fellowship you know that uh how you map that activity uh I mean as a as a teacher uh in your practice uh this is another example from Queen Mary and also producing all the different components but I think I mean it's nearly over the presentation but now it's going to the learning analytics so knowing having a systematic way of designing uh the courses is easier for us to actually think about how we're going to interrogate the data how we're going to do learning analytics to help and to inform our learning design and this is what we are doing with Queen Mary so we have this is a very small project a very small sample only 22 students uh and two assignments on that module we had over 4 000 entries the 4 000 entries that we analyzed um and we apply a little uh logistical regression analysis um our dependent variable was a past mark over 60 percent so we were looking at if there was any association between the the participation in forums or the the entries in the reflective portfolio because that's happening every week uh or the was any association with access to content pages with the overall uh past mark or the overall performance in the course and we were thinking that probably people that participated more were doing better but we didn't find any significant difference in that area whereas we found a significant difference not too the p value is not too low but it's still significant in the use of the clinical reflective journal so we identified for our students having six entries in their critical reflective journal the probability of passing the module with a mark over 60 percent is about 80 percent um obviously you know it depends on the variables you know this is just a very small analysis that we did we need to look at a bigger sample more data and cross check all the variables as well but it's just interesting I think it's just for us to see I think the main my goal today is really to show you that for us to really do some learning analytics we really need to contextualize what we are doing we need to in terms of learning design if we are doing learning design systematically um without losing track of how pedagogically we are doing it we can then think about how learning design can help us and um help the learners to to achieve their their outcomes and that's me thank you very much that's my contact details and there's no questions on the me too at the moment or have any questions in the room that's the question yep over there hi thanks for your talk I was really inspired by the last finding the reflective journals and it seems to have this correlation to enhance in the grade um but of course is there any way we could determine if those students were going to be more likely to succeed anyway that their fact of doing reflections was related to the fact that they were already good students and it was not the journals or their engagement with the online platform this made the difference how can we disambiguate those findings yeah that's that's a really good question yeah I mean that's why we need to be doing a bigger analysis and also um we need to be careful about also the data that we are using in terms of demographics and things like that but I think that's a really important point I mean we can generalise with the findings that you know anybody that will be more active reflecting will do will you know pass the course with high high past mark but that's why this is just the beginning of the research and this that's something that we are thinking about as well thank you thank you very interesting talk I'm really interested in the way you have to use the 70 2010 model model because we are doing the same at the Royal Australian College of Physicians but of course there is a bit of discussion about the fact that the 70 2010 model is not really supported by evidence of data so are you going to publish any research on the way in which you use the model to you know start collecting evidence about it yeah that's that's a really good question thank you um yeah I mean what we want to see really is um I mean when we are designing the courses really the 70 2010 is never spot on uh so we can see for example courses on on law the 10 becomes higher because of the nature of the course uh so what we are really interested in is really to look at how the foundation of the 70 28 is there but is how the disciplines how does that variation is happening and why and I think rather than just saying yeah the 70 2010 works I don't think we in in teaching and learning we can really apply the formula to anything I think that's just the the foundation for us to give us guidance and then to to have a more constructive analysis of you know of the data that we can collate but yeah hopefully we will be publishing something along those lines thank you I know we are now pretty much just a little bit over time and we've got a fairly tight bump out to the next session so I'd like you to thank all three of our presenters and also Maria who hasn't had her own individual course but thank you for that after your next session thank you thank you thanks I'm John Wilson I'm the CEO at Agenta we're a technology company that focuses on education and learning we build manage and operate platforms for education for video collaboration externally we prefer to work with what we feel as ethical industries obviously education teaching learning healthcare we feel that we can really contribute to these industries by creating exciting platforms easy to use platforms secure platforms that people can utilize what we feel is one of the most important things for scotland to boost economic growth is investing in rural areas by investing in broadband in these local areas we can attract more talent we can attract more companies and we can drastically improve the delivery of education and learning within these schools within disparate regions within scotland