I think number one, there would be an increased police presence in our communities. I think judges would distribute harsher sentences. I think there would be consequences, real tangible consequences. The reason why they don't do that to the Chinese community, to the Indian community, is because unlike us, they have a backing. Alright, let me do this because I think it makes it easier for people who are watching to kind of understand. It's like Monopoly. This is the best way, this is how I see it. It's like Monopoly and if you've played Monopoly growing up, you know what happens? After a while, you play the game long enough, people have bought up all the property. Then you've got a couple of people who start putting houses down real early. They've got the green houses up already. Then after that, the red houses are up. Next thing you know, the whole board is full of it. It's a struggle getting across to collect the $200 because you've been landing on people's property paying out. What happened? The board has already been set. Black people helped build the board but never had a chance to own anything in the process. So we've helped everybody else create wealth. We came to the game so late. By the time they let us in, they were like, you can take these leftovers, things that don't really have much. We felt what ended up happening was black Americans are doing a great job. We ended up having our own bank, Freedmen's Bank. We started doing HBCUs. So we started building up our own stuff in our cities and I think the people were like, hold on. We gave them nothing. We promised them land and then who was it? Johnson took it back. How are they still thriving? How are they doing so well? We were living within our own groups. We're producing within our own groups. We're educating our own. And then, you know, we integrated. Which I'm okay with. The problem is we lost a lot of that pride. We thought the fight was over because the hearts of black people are so loving, right?  We're all one, right? As it should be. But unfortunately, there are people who don't have the same heart as everybody else in this country, white, black, Hispanic, and Asian. Unfortunately, there's some people in this country that still want to pillage off of the hard work of others who still want to create division right in this country. There's still people who don't want us all to be looked at or feel like we are Americans and we're all one. There are people who want that for their own selfish reasons. I don't know who they are. I can't call them names. I don't know. But the reality is there are a lot of people, white, black, and everything, who want us to be together, who want unity and peace. People want that. And there's other people who are fighting against that. What is the reality? The reality is that black people do have to take a step back. We do have to pull our money out. We do have to pull our resources out. Honestly and respectfully and tell the nation, hey, you guys, we got to get some things in order. You know, this isn't no offense. We mean no disrespect, but our community needs to rebuild some things and they will be happy to come back and then share and compete and give our time and our talent after we fix these things on our own and for ourselves. We need time to regroup. Hypothetically in that, in a modern context, if we did that, what do you think would happen? What do you think the response would be? The response will be positive on the outside, but negative on the inside. Because again, we spend $1.6 trillion. Our expenses, which is a lot, is someone else's stream of income, right? This is the reality. What did Jim Jones say just the other day? He's parading around in Gucci, talking about how he's ready to spend $26,000 on Gucci paraphernalia, right? This is him. We're our own clothing lines. We're our own luxury brands that we can spend $26,000 on. Where are they? Why do we build everybody up as if we're still slaves? We're still building and creating things for everybody else except for our own, right? We're still doing the same things we did 400 years ago. It just looks different, right? And so again, what did Bob Marley say? He said, emancipate yourself from mental slavery. This is the key. What did Marcus Garvey say? He said, we were great before we can be great again. The problem is we forget these things. We don't realize it, right? We are investing so much time, so much energy in making everybody else better. This is why we can spend $1.6 trillion but only own 1% of the wealth, right? We have people coming to our communities, which I love them. I love everybody. Liquor stores, beauty supply stores. What's the other one? The laundry mats. Gas stations. Gas stations, right? Wing shops. You know how that goes.  I don't have, there's no issue with that. I have an issue with that. Well, the only issue is that we don't have our own.  It's healthy. This is capitalism. So I don't discourage it. My issue is if I went to a Chinese neighborhood and I tried to open a soul food restaurant, they would shut me down. Well, okay. Let's talk about that then. Do they have a right to do that? It's not about, it's just about power. Thank you. It's just about power, literally. It's always, but again, but they understand that. They understand if I give you an inch and you end up taking a mile, right? It's the same thing in other countries when you let foreign investors come in and buy up your land, right? And start building a property in your country, right? You gave up that ground. So other communities understand that. We allow people, we give up all of our resources for free. And that is exactly why I'm a pan-Africanist because when, if, we were to redo the Montgomery bus boycott, which I think was one of the most effective civil rights strategies, right? Because they hit them in the pockets, right? Not the hearts, not the head, the pockets. The pockets, man. If we were to do that again, here's what I think would happen. And I want you to respond to that after my point. I think number one, there would be an increased police presence in our communities. I think judges would distribute harsher sentences. I think there would be consequences, real tangible consequences. The reason why they don't do that to the Chinese community, to the Indian community is because unlike us, they have a backing. America needs to answer the China to India. We don't have that backing. And that's why I think if we're having this conversation without a pan-Africanist mindset, there's no point, right? So I want you to respond to, especially from being a former police officer, being behind the lines, right? Right, right. Are those assumptions, predictions maybe? Are they valid? Why, why not? It's not, I think as me looking at me from a perspective of being like an investigator, you look at all potential avenues, you look at all potential problems. Because that's how you devise tactics and strategies. So there's nothing wrong with assuming the worst or assuming the best. You have to calculate for everything. What I would say is there's power and group work, there's power and group organization. Money is power, you guys. I think at the end of the day, we forget how powerful the dollar is and how much spending power we do have. We're just spending in the wrong places. It's not that we don't have the money. It's not that we don't have the resources. This is why I don't believe in the lies of the propaganda that's given to us. They want us to believe that so that we're distracted. What happens, people don't know that we even have our own black-owned banks. People say, well, if I go to these banks, we talk about redlining, right? We talk about them not giving loans for people to get homes or businesses. That's true, right? Bank of America didn't give you that loan. Okay, fine. What about our bank? Well, what would it look like if black people pulled all their money out of all these other banks that aren't affiliated or associated with black-owned businesses? You put it in black-owned banks, right? Again, when I go in my neighborhood and I'm riding down the street, I live in a predominantly Asian community, an Hispanic community. They own blocks. They own blocks. They have banks. I can't even pronounce the name on them, right? Same thing in the Hispanic community. They own banks that are like international banks. They have their own things. We can do the same thing. They patron their own businesses, right? And so again, what is the reality? The reality is we have these resources in front of us. We choose not to use them because of the convenience and the moment. And the moment. What would it look like if black people decided to stop going to Walmart, stop investing in some of these luxury brands, right? But this is, again, ties back to what I said earlier about the power of the music industry, the entertainment industry. They're all working together in concert with one another. Because if I can promote this artist to promote this brand, you're going to spend money on this brand. Everyone else is going to do it too, right? No one is saying, hey, you guys, let's get together and have our own brand promote our own things, right? So again, we have. And I think for me, I am more of a, I can be cynical sometimes. I'm cynical because I know the value of our people. And because I know the value of our people, I don't, I don't have conversations that are based in us being weak because there's nothing weak about black people at all. And so when people say, we're being oppressed, I'm like, it's competition, grow up. This is about money. Let's talk about choice because I think that's a very fascinating thing.


you've made it to the last video in this series on how to build a Mars weather app almost sort of it's my last part of the series the last part of the whole series is over on Kyle's channel i'll talk more about that at the end though in this one we're going to be looking at that thing that's on the bottom that's sliding up and down and has the little animation going and we're moving the title around and we have an arrow that flips there's a lot of stuff to do in this video let's jump in and see how we can do it and so the very first thing i'm going to do is come in here and do a previous weather weather and let's give it my background of var color light oh not gray light oh you got to spell things properly for them to work previous weather there we go uh so that's good my color on this color can be var color gray hopefully that's dark enough oh it's a little light what did i do in the original design definitely had that as darker we'll go with this one i think that's the one we want there that looks a lot better perfect um on this we're eventually let's do it now we're going to need a position of absolute on here absolute with a bottom of zero which does that to it so width will also be a hundred percent to make sure it's the full size so in the previous days we can give that a display of flex and it should line everything up next to each other we're almost done look at that that was easy all right uh you know it's like 50 of the layout just that's awesome um so if we come and look at what this should eventually be looking like we want it to have like our arrow here that turns around and we need this whole thing to move up and down um now we do want this to like hide away and come back up so the way we're going to do it i'm going to turn this off after but we're going to do a transform on here and i don't know how much we need to translate it by but we'll find out let's just try 50 to push it down by 50 and see what happens that's not too bad actually let's do it a little bit more there we go so it's sort of like hiding away like that um but we want our button that we can click on our toggle thing that we can click on there so if we come back and take a look we have a checkbox that's going to be set up with our label of weather toggle there um so we can set that up to be that triangle thing that's going to be right here so to do that i'm going to uh previous weather previous days let's go right here because we're before previous days and we have our uh we're going to leave the checkbox on there for now we'll just get rid of it right at the end so for the next part is our show previous weather label which i'm going to also give a position of absolute now because i'm going to give this a background of uh little lime green just so we can see it while we're working on it so we have my little label that's there right now uh so let's first do a left of 50 percent which will move them over now it looks center but it's not actually centered yet so let's give this a width of like nine of i don't know 10 ram um so you can see it's growing out that way and even let's make it that bigger let's make it like 30 ram so we can see like this is not centered it's starting the left part at the center so on here we're going to do a transform translate translate of 50 percent and that should whoops uh negative 50 percent and that should suck it so it's like dead center now so that's cool uh it is nice and dead center let's bring this back down to like a 10 so that should be right dead in the middle uh another thing we can do is a display of actually i was going to use a display flex and do some complicated stuff but i could probably just do an align uh text align center on this oh there we go my arrow is now in the middle uh so we're going to make that more complicated that we had to let's give it a font size because we need that to be bigger font size of uh can we use one of my bars let's see uh maybe my h1 actually would be okay uh font size h1 let's see what that looks like not big enough h2 might be too big that's not terrible and we'll give it a line height of one just to make it a little easier to control there we go uh line height of one and okay so we're we're off and running a little bit now once again i want to make each triangle so if you remember the last time or a while back i made a triangle using a clip path for this one so that was a couple videos ago uh we're going to be looking at doing the exact same thing so we're going to do a polygon polygon we need a clip path first clip path polygon and we're going to do the same thing so 50 0 comma 0 100 0 100 percent comma 100 percent 100 percent and of course it's a clip path and there we go we have a nice triangle right there so now the only problem is where it is positioned so we also need to move it up so we can actually do that where i did my translate here we did 50 so i'm just going to do a comma and i think it's negative 100 that we need to move it up it's total exact height so it's in taking its own height and moving it up 100 percent of its own height which puts the bottom where the top was and it's exactly where we want it to be and the other thing we want to do now is the background color can be my var color light boom there we go and so now when we click on that the whole thing should come up so actually we want to make it look like we can click on that so we should also put a cursor pointer on there so now it looks clickable there we go super duper um my color i guess i could actually change just so that's not so harsh um color bar color gray there we go and we're looking pretty good we're looking pretty good so now when we click on that we need a whole bunch of stuff to happen right so this is where things get a little bit more interesting um so for this to work we are going to need a little bit of javascript that's going to come in here so let's just come here and leave another note for kyle um label here so previous weather so uh when clicked add show weather to previous weather div uh so now you know the idea is if somebody clicks that this previous weather is going to add a show weather class so what is show weather going to do let's go and play with that a little bit we can come down here and we can say show weather so show weather is going to do a few things one of them is we need to move the whole thing back up so transform translate zero uh what did we do that what did we do a trans show weather previous weather we did a translate why so we'll stick with that translate why of zero so it means that whole thing can slide up now when that slide up or slide down happens ideally we can transition that so we can do a transition on there uh so we want to do our transform say it shouldn't be too long so like 350 milliseconds and for now we'll stick with a simple ease maybe we could make that a bit fancier after um so let's just come to here inspect element find that so if we have show weather's on we see it remove show weather it should disappear so it slides down and then back on here previous weather show weather so somebody clicks on it the whole thing will slide up like that so that should work pretty nicely so that slides up and slides down and you know what uh you know what i'm looking at this now um i originally did this with the label and the input here um because there's a cool trick you can do but i'm not even going to be able to do that trick because there's too many things here i need to change um this would still work like we could definitely use this kyle could definitely come in and use all of that but i think we're over complicating matters um when i think what we could do is just have this as a button instead of a label uh button um the checkbox isn't going to help us at all and it just creates a little bit more work and actually trying to hide the hide the the checkbox after the fact so i'm going to switch that over to a button so when clicked i'll just say toggle uh that so i mean it's a simple thing to do so he can set that up so when clicked toggle show weather to previous weather div um yeah so that should be simple enough so now it's changed a few things we just need to fix up on that um so let's just look here i'm not actually sure why the button why that happened but okay uh we're going to need to put a border of zero here to get rid of that and my i know i font family family inherit the joy of form elements not inheriting font families i do not understand there we go that looks a little bit better so we're back to where we were before so now we can now people can click on it and it should work perfectly fine and we can tab onto it and everything i do think one thing i will add to here is i think what we'll do is do a dot and hover comma and focus which normally i've been trying to avoid actually making these the same lately but what we'll do is we'll just switch the color to var color dark and font size what was my original font size h2 uh i'm just gonna put like three rim i just want to see what that looks like oh no we don't want to do that eh that's kind of weird never mind i'll change the color i'm gonna leave it at that so uh at least there's some indication there's a few little things going on that that should go up and down okay cool um so we have let's come back down to here now sorry about the little detour we just took uh so previous weather that is good that is going to come up but obviously there is a bit more work in the previous weather that we want to do so when this does come up like that show previous weather what else do we want to do so in this previous weather the other thing i want to do is my uh show previous weather label i call that label i guess it can just be show previous weather actually since it's no longer a label so we can take that off there that off there and of course break everything and then oh no what did i do wrong oh and then fix everything there we go okay um so on my show previous weather when it's in there uh actually not on that um so we only want this here let's do show weather like that right uh so actually we want show weather and then this can just because this is gonna make my life a million times easier um so when show weather is on it's going to slide up and again let's just copy that for now and leave it here which we'll have to get rid of afterwards um but show previous or actually what am i talking about and there we go so that'll be up so it's when my previous weather has the show weather on it uh it's going to come up like that um but now we want that to also turn right because we want this to be facing down in this state so where to do that we can come here and we can say my label but we don't want our not my label let's do the right way show previous weather my that that's why we just changed the name of this uh so on my show previous we don't what we don't want to do is do my transform rotate 180 degrees because if i do that the whole thing turns upside down and it's complete disaster come back over to here and find my uh where i have my arrow i'm actually going to wrap this in a span and close span uh so now that we have the span in there what i can do is come back to here and say the in here a span would be rotated 180 degrees instead it's not going to work at first uh so i'm just going to do a display of block on here uh so there we go it is now pointing down and we could do like a nice little animation on there if we wanted to uh so right here actually we'd have our span actually on here we'd probably have our display block transform rotate zero and we could also uh then put in here uh transition transform to say 300 milliseconds ease uh so that should flip it over and now another thing i don't really like right now is just where it's um you know the way it's sort of up a little bit uh so here we could add a second one of translate y and give it like a negative 10 pixels or something uh maybe it's a bit too much negative six there we go it looks a little more centered so now if we turn off let's come back to here and again uh kyle will be doing this with the j s but uh right here if we turn off the show weather you can see it rotated around and if i bring that back on and do it one more time if i turn it off it goes down i turn it back and if i turn it back on it slides up like that so there we go perfection i think it's looking pretty good and that's working really well uh there's a bunch more stuff here that we need to do but at least that functionality is here so the next thing we're going to want to do is to come um we can easily fix this so i guess we'll start there at the easy part of fixing that up um here are my previous days i did my display flex already but what we'll do is we'll put a justify content on here justify content of space uh between so it'll space everything out and then we can just add a little bit of padding of like 2m there we go so nothing is touching on the sides and actually i'm not going to put that padding on here i'm going to bring that all the way up to here and do padding of 2m the reason i'm doing it here instead is just so we you know everything comes together with it uh i think that does work a little bit better 3m and oh man the fun of css uh my button is now disappeared and this is why people don't like css but come on it is i'm having fun with this uh so we need to move that up a little bit luckily it's really easy to do i know i have my padding of 3m so here where i did my negative 100 i can do a calc and in my calc it is going to be negative 100 plus uh actually minus a 3m and that should push it the rest of the way uh this is where maybe rems would work better there we go and we're good to go uh so rems we just know they're gonna be more consistent across the different areas whereas m's one place it could be different from another so just like that everything is working once again and we can keep going with what we have here um now actually i am i'm gonna come in and do a little bit of javascript i want to make this button clickable because we want to add an animation into here and if i have to do it all through the dev tools i'm gonna go a little bit crazy uh so kyle can obviously change this but i need this for testing purposes uh so we're just gonna create a const of um toggle previous weather toggle is equal to document dot query selector let's turn word wrap on document dot query selector and what was the name of it uh show previous previous weather all right so with that um previous weather toggle add event listener click so when we click we want to do a little function uh and actually that means we need and have another thing here which is my const uh previous weather will equal document dot query selector of dot previous weather so when we click uh we are going to do a function so we'll put a little arrow function here and what are we gonna do we're going to so somebody clicks on that we're gonna take um um previous weather class list toggle show weather and let's see if it works of course it's not working let's see why not you got a spell stuff right is that my only mistake i'm pretty proud of myself if that's my only mistake and there we go it's working fantastic so you can see the little rotation on there okay much cleaner much nicer we can actually see it in action if kyle won't he'll change change this if you need to there we go all right so we have this working at least a little bit so we can make this you know because i want to add some animations and make this look a little bit more fun uh so the very first thing i want to do is i don't want to see these so previous days so all of my previous day uh i'm going to actually give these an opacity of zero so they should hopefully disappear there we go so when it's down like that i don't want to see them but when we have this my previous previous day will have an opacity of one so we can see it they hide we can see it they hide i'm also going to come up here and give this a transform a transition of opacity of like 350 milliseconds opacity 303 150 milliseconds linear let's just see how that looks so they're there and it's a bit annoying that when it refreshes we always have show weather on so let's remove that from there and now when i click here they appear when i do that they fade out so that's pretty cool but i think we can do a little bit more than that um so um so they're going to do that where they appear now i also want this to be in the middle we're going to do this is going to be interesting because i think if it's in the middle and then it shifts like we see it slide over it's going to look really weird right so this one's going to be fun uh we're going to take show previous weather no that's not there previous seven days that's my class main title i'm going to give this another one main uh actually because i'm not doing this for typography reasons i'm doing this only for styling like positioning and stuff reasons we're going to do previous weather title uh because i think it's going to make the most sense uh to do it like that so previous day we're going to leave that okay so i'm going to say my previous weather title is going to be a text align center and then when we come here now we're going to do something fun here but previous weather title text align uh will be left now that's not something we can actually animate it's a little drawing that it just jumps across but i think it works okay i think that's going to work fine though just having it like that but what i do want to do is build in a little at key frames um we'll call it slide in up and call it that um so what this is going to be is we're going to start an opacity of zero oops at zero percent we're going to have an opacity of zero and we're going to have a we should probably put this on multi-line because we're going to have more than one property on here so opacity of zero and then we're going to do a transform translate x uh y of let's say 50 percent so it's going to move things down a little bit then at 100 percent the opacity will have opacity will have gone up to one and the transform will have gone up to translate y should be at zero okay so what am i going to use these for i'm going to use it for these coming in and you're going to see why now because i like it that it fades in but instead of doing a transition here what we're going to do is a animation because now we can do two things at once so animation will be uh my slide up in 500 milliseconds we're going to start with that and so we should be able to oh whoops i don't want it here we want the previous day we want that to be here and we can actually take my opacity off of that then uh the one problem that's going to happen i think is they're going to show up and then disappear so here we also need to put in a four words and just based on how long that took i'm going to make it a little bit longer let's do 750 so then they'll slide up and in just like that perfect and even you know what let's just see what happens uh previous weather title can i put on here too or actually what am i doing let's just let's see i don't know if it's going to work fabulously on there or not but we need a comma actually that sort of helps a little bit because it slows it down like what i want it to do so there we go that's kind of cool and so it gives it a bit more of movement so it's not just like jumping to the other side it's part of what's coming all in here so you can see they're all moving into place and what's cool what we can do now i think uh is on here uh previous weather previous day nth child one we're going to have to do a few of these so let's just copy that and two three four five six seven on all of these we can do a nice little uh animation delay delay like that and i'm going to do 100 milliseconds for the first one and actually i should we'll just copy that on all of them it could have done this a lot faster but anyway that'd be 200 and you get the idea let's see what this is going to look like and so we have it down and then it should be they all come up one after the other now i think that's a little too slow i think uh they should be finished a lot faster than that so let's play with these numbers a little bit and i'll be right back all right so let's see now there we go i think that looks a little bit nicer cool it's always fun doing little things like that so it nice little slide in and then we can click and it all just disappears um and slides back in cool cool cool so i think that looks pretty nice and snazzy like that so a lot of the fun stuff has been done uh we're just going to finish up by fixing a little bit of the typography here there's a really quick and easy thing that we can actually do uh previous day we're all in the previous day still so um dot previous day i'm actually going to just select all direct children of it and say margin of zero because i think everything should be sort of stuck together when we look at what the final example are ahead of here whoops um so everything's a lot closer together so i think just doing the previous day like that getting rid of all the margins works really really well the only things i really want to change in here based on what i'm looking at right now are my this actually looks pretty good my previous day saw is actually looking pretty good but the previous day date i'm actually going to change so here and date font size will be a little bit smaller and i don't think i have anything like that so i'm just going to do a 0.9 rem and we're also let's just take a look that's better and the color of that one was my var color gray which might sort of fade it out a little bit too much um to make it super readable but i think that's okay because if we click more info we're filling it all up over here uh so the last thing we want to do now is my button so that was my more info button so and more info and on this um we can how do we want it to look let's go look at what we wanted so we can do my border is zero and we can use that border radius trick again so border radius of 100 v max uh background is my var color dark and my color is my var color light and i guess that should we might have to change a font size and padding so uh text transform is going to be upper case padding will be 0.5 let's start with 0.5 m 0.25 m that doesn't look so good why not uh maybe i guess i shrink it down let's do 0.5 and i got one then oh i'm mixing this up that's 0.5 should be top and bottom and my one should be here it's always the smaller one on the top i'm like well the shape of those looks really off and even i'm gonna you know we're gonna do 0.3 or something there there we go so that's looking a little bit better they are buttons so cursor pointer uh usually i have that on my first line i know i haven't been super consistent with that but there we go and we want to build in a bit of a hover on here uh so the hover we can mess that in here and hover color uh background background will be color var uh we can just go to the with the gray is that going to be dark enough so we can still read the text yeah that's good enough people understand what's going on and i will add a little margin top of like 0.5 m to these uh just to create a little bit more of a separation i just realized one thing i did here uh that's a little silly i nested this in here not that it mattered because we can't see it the rest of the time um but that would make more sense in this area uh previous day to have like the and star margin zero um just because that was really raising the specificity which i can't say margin top one m i think now i can overwrite it yeah there we go before the way i had it set up i couldn't overwrite it with this because the other one was two classes uh whereas this was a single class um the other one was this was being nested and it was coming later on so just that fixes it it lets me space those out a little bit because i thought they were a little bit too close together and like that it took us a little while to get through all of this but it is done i'm really happy with the result i think it looks really really good and it's all done and it was so much fun to do i hope you enjoyed watching this whole series as much as i had putting it all together now the next step is to go on over to kyle's channel and see how he gets it to actually work with real data coming from the mars lander how amazing is that how cool is that you know it's actual live data it's all gonna be populated in there he's doing all the crazy magic that you can do with javascript to make that happen you can go and watch his video right now to see how he takes what i've done and makes it all work in you makes it work that's so cool so go and check that out but before you do make sure if you haven't yet subscribed to please subscribe to my channel if you're if you enjoyed this of course and a big thank you for watching a big thank you to my patrons for helping support everything i do here on this channel and of course until next time don't forget to make your corner the internet just a little bit more awesome


City group is expecting a double-digit drop in trading revenue? Yeah, well, City is not as focused on trading revenues as others. Now, we did sell some City fraction alerts, but what's important about City is that if you believe in deregulation and if you think deregulation extends past the Treasury, remember they're going to buy back 7% of the company this year and 7% next year regardless of what the trading revenues might be because the franchise is strong and the stock is trading below book value.


You know, some team leaders and brokers are like, Ricky, how do I get, you know, I got some agents that just won't make calls. How do I get them to make calls? I'm like, tell them to get a job. Tell them to go out there and get, get them all nine to five. Plus flipping some hamburgers, serving some tables, roofing some houses. You know, maybe they don't want to be a real estate agent. I mean, this is sales, by the way. You know, um, you got in this business to sell real estate. So, uh, yeah, you know, I don't know, like, if you understand that we're using the platforms, the social platforms and all this great technology and everything, the whole point of it is just to help you get in front of people so that it creates what a conversation to see what it is they're trying to do, why they're trying to do it so you can help them do it. I think a lot of people just missing, they're just missing the point here and that, and the reason why I, you know, built such a massive business is because I got, I got the point of this really quickly. And that was that everything you do to try to generate business is just leading right back to just talking to people. And my thing was, okay, well, if that's the case, I'm not going to do all that stuff, I'm just going to go talk to people, right? So I can get people, I can pick out any subdivision I want with Radax. Let's just say, for example, get all the property owners for less than a penny. Cell phones, emails, call, email, tax, hit them on social. I mean, it's just so, it's just not complicated at all. Yeah. Yeah. How do you, so a lot of the agents, especially the newer agents, they're afraid of that rejection. They're very nervous about making that phone call and getting hung up on or whatever it might be. So what is your, yeah, security, I don't know. Yeah, I don't know. I mean, everybody, yeah, you ask one of those agents, why? Right. What are they, what are they, what do they say? They'll say, I don't know. It's like, well, what are we doing here? Yeah, right. You don't know why. So you won't do what you need to do to succeed at the highest level. And you don't even know why you won't do it because of rejection. But what's so bad about that? I don't know. Okay. Look, I'm empathetic towards it. But because everybody goes through this stage, but you know what? The future is mega top producers, they bust right through that stage. They make some calls. They get over that and they move right onto the next stage, which is what are we saying to these people? Right. Then it's how we say it. Then it's reading the people on the phone to understand what their true motivations are, because what they're telling you is not necessarily the real story. You know, they, you know, you have to learn how to read between the lines in these conversations. And the only way you can learn to do that is through experience of people telling you one thing and then doing another later. And then you start to put two and two together in the next conversation you have, you're like, okay, I've seen this play out before and it doesn't always play out the way that they're talking. And now you can steer the conversation and the situation towards helping them and giving them the best service. But I see the comment lack of knowledge is usually the fear. You can just squash that right this second because you're not there to be a real estate guru, genius, market expert. You're there to help them. So you need to stand behind the fact that you're there to listen to what it is that they're trying to do and that you're going to do everything you can do to help them do it. If there's some kind of information that I don't know, I can easily look that up and get back to them. I'm never going to know everything.


The study examined the species composition and productivity of three types of pine forests in the transural region of Russia. The forests differed in their humidity levels, with some being more humid and others less so. Despite this variation, the productivity of the lower layers was relatively consistent across the three types of forests. This suggests that the ecosystem has greater resilience than individual plants and that the productivity of the lower layers is maintained despite variations in humidity. Additionally, the study found that the productivity of the lower layers increased as the soil became more humid, suggesting that the humidity plays a role in maintaining the productivity of these forests. This article was authored by N.S. Ivanova and E.S. Zolatova.


for our author talk and tasting with Jeffrey Roberts, the author of Salted and Cured, Savoring the Culture, Heritage, and Flavor of America's Preserved Meats. I'd like to invite those of you in the back to come up and have a seat in the front if you'd like, or stay where you are wherever you're most comfortable. We don't have a mic system, so depending on how the voice carries, I don't know if we can hear in the back. We're very grateful to have Jeffrey here, and we thank him for bringing this amazing spread of Vermont-made meats, although one of them is made in Salt Lake City, Utah, just to have a comparison, so that'll be fun. We'll sample the meats after Jeff's talk, which I think will be both salivating and educational. You'll definitely learn things about the culture and history of meat that you did not know before. As I was reading this book today, I was surprised to learn there was a Roman Catholic Egyptian patron saint of butchers, Saint Anthony the Abbot, who in addition to being the patron saint of butchers, domestic animals, basket makers, and grave diggers, he also protected against skin diseases, which is fascinating, but it makes sense because in that time period, according to the book, which was second century CE, doctors treated skin diseases with a pork fat salve. Just, I thought that was fascinating to learn. And as Jeff writes, the saint reminds him of the role patron saints played when survival occupied daily life for most people. And while we are fortunate to live in a time at a society where we are not so focused on daily survival, it's still nice to think about Saint Anthony keeping watch over the butcher to make sure our cured meats taste delicious and to make sure we remain skin disease free. So this is just one tiny part in this vast and fascinating book, which compares charcuterie to jazz and tells stories of butchers and smoke houses from the beginnings of time. I urge you to pick up your copy tonight. We have them at the front desk. The registers will be open all night and Jeff will be signing books after the event or after the talk and tasting. The talk will be about an hour, including time for Q and A. I'd like to remind everybody to please mute or turn off your cell phones. Also, I'd like to let you know the front door is locked and it will open up after the event and if you need to leave any time before the event is over, the back door is open. There's also a bathroom at the back and to the right of the store. I'd like to thank Orca Media. They're here filming for tonight's event. If you're interested in seeing the video or in learning more about Bear Pond Books events, please sign our newsletter sheet that's been passed around. And now I will introduce the nation's foremost expert on charcuterie, Jeffrey Roberts, who is also the president of Cow Creek Creative Ventures. It's dedicated to developing solutions in the areas of agriculture and food policy, conservation, the environment, and community economic development. His 2007 book, The Atlas of American Artisan Cheese, was the first comprehensive survey of small-scale producers. He teaches the history and culture of food at the New England Culinary Institute, right here in Montpelier. He is a visiting professor at the University of Gastronomic Science. He provides consulting services to a wide array of small-scale food producers and is a frequent speaker in Europe and the United States on artisan food, sustainable agriculture, and the working landscape. We're lucky to have him speaking here at Bear Pond Books tonight. Please help me welcome Jeffrey. Thank you, Sam. That was a very big mouthful. I hope that you can digest some of it. And I'm just blown away that the thing that Sam wants to highlight was San Antonio Abbate. To me, one of the weirdest things that I discovered as I was doing this research. I don't have a structure for tonight, which some of you know me is probably a good thing because the structure immediately falls apart anyway. I was in Italy a year and a half ago, very good colleague of mine at the Slow Food University. Somebody said, you know, he really wanna talk to this guy. He knows a lot about cured meat. And I sat down with Mirko. He was the person responsible for the program I was teaching in. And I'm gonna circle back a couple of times. And I said, I had a question for him. And I said, Mirko, why, you know, what's the whole point of Italian slicing perjuto so thin? And he starts to laugh. And he says, Jeff, that's a 20th century invention. And I looked at him, I said, oh man, I've really gotten myself into deep already. Why, what are you talking about? He said, up till the end of the 19th century, the Italians could never slice a ham. They could, but they couldn't eat it. He said it was too muscular, too fibrous. And he said, I mean, it wouldn't look at all like what you and I would call a perjuto today. And he said it was all about the animals that begin to get introduced to Italy in the late 19th century. So he then says, by the way, if you really wanna see something interesting, go and look up San Antonio Abbate, St. Anthony the Abbott. And he said, you'll see this guy in all these pictures.  So I started researching this guy.  There's another name for it. For disaster. And it's related to San Antonio, St. Anthony's fire. St. Anthony's fire, I forgot that. And this is a very long established disease. Historically, people got this and they used pork fat as the staff. Well, people thought this was pretty extraordinary. And they would see pictures of him with a hog. And they figured, well, gosh, that must mean that he's the patron saint of butchers. Where the other pieces come together like the other aspects that San described. I'm not clear about. But this guy was a Christian aesthetic. And he basically lives his life in the desert. He's Egyptian, which is really interesting. Now we're starting to want to just look at the religious side of all this. And he's the one who basically found this aesthetic movement within Christianity. Where you'll have followers who basically swear off everything.  But the way they serve is to do things for other human beings. And he was dealing with a disease aspect. But one of the things that's about this book is that it is an aspect of human survival. That you and I don't really think about in today's world. Unless you're stuck in a place where finding enough food, having enough food when it's cold or when the supply has shrunk becomes a major challenge. And even going back to hunter-gatherers, we had to figure out how to have food through thin times, as well as the change in season. Any of you ever travel in South America into the Andes?  No? How many of you are hikers? What do you travel with to have a snack on the trail? Snacks on the trail. Something's dried meat. Dried meat. Jerky, maybe? Jerky comes from a Cuecha word, which is our population living in the Andes, called charky. And the Spanish corrupted the name to jerky. We figured out, we went on, I'm using this, not using the royal word, the global we, we figure out how to use the climate in order for us to have food when maybe there isn't any. So in the Andes, we could use cold, dry winds to dry our food. The thing that blew me away was not just doing something like dried meat. Their first successful effort was with potatoes, which the Andes are, the origin of the potato, and they are basically drying them. And have you ever been to the Pacific Northwest and eaten any dried salmon? The way that the Inuits, they would catch the salmon during the major runs, they would be eviscerated, scaled and butterflyed, and you basically hang them like on a clothesline, cold wind, dried them out. It's a very interesting taste and texture when it's been dried. So these kinds of things were necessary for us to survive. It's not just meat, it's something like potatoes. We dried grains until we figured out that if the grain fermented, I could do something better than just put it in a grainery, I could make beer. And among the things that you and I first celebrate are cheese, which is an accident, beer, bread, which takes a little bit more effort, but beer and bread are the things that keep us going and it was a way for us, beer becomes critically important, not just because it makes me happy, but it's safer than drinking no water. Soon as you and I stop moving and our waste collects, the water gets polluted. This historically goes back thousands of years. So beer making, where I am boiling water was one way to make it safe. And up until the 1950s in Belgium, school children drank something called school beer. They didn't drink the water. They had beer that was one or two percent alcohol and that's what they drank. Now everybody's drinking milk over there. They didn't drink milk, they ate cheese. So charcuterie, salami, salumi is part of this very large, I want to almost use the word family, of techniques that evolve along with us. One of the other things that evolves along with us is the way that Carlo Pettrini, who is the founder and president of Slow Food, describes we need lots of good microbes. And one of the things that's happening today in our country, not just here, but is this whole research about what we ingest in terms of microbes that are good for us. How we understand the biota that functions in our systems. Our systems evolved over thousands of years. There's fermentation that takes place in our system, not exactly the same way as in a cow, but enzymes that break things down in order for you and me to be able to digest it. Are any of you lactose intolerant? It's okay, I'm not, I don't want to single anybody out, but this is a big deal today. We have a lot of people with lactose intolerance. Any idea why this happens? Pete. Enzymes.  But how did I digest mom historically? Any idea? It's different. It's a different talk. It is and it isn't. Without the enzyme, you died. You had to have that enzyme in order to digest mother's milk, all mammals did. But if you look at the life cycle of a calf or a lamb, and when are they weaned? They're not on their mothers for an extensive period of time. We weren't either. We were weaned off of our mothers pretty early. And so the enzymes that would break down lactose sugars weren't needed anymore and they disappeared. So when we start to eat cheese, we have to get used to this. We basically have to resurrect the enzymes in our systems. We couldn't eat it. It's one of the reasons why in Asia, China, Japan, Korea, that historically, they couldn't eat cheese, they couldn't drink milk. They had no dairy either, which is part of why that happened. So part of this is also how you and I learned to work with those things that keep us going. And one of the things that I remember Carlos saying, this was 20 years ago when I first met him, at a time when what we were aiming for in our country was we got to sanitize everything. Don't touch that. Set wall sanitizers everywhere, which we can have an argument about later in my opinion are useless. And I tease my Necky students, how many of you use that thing and it came in here? And a lot of them put it on, I said, do you feel safe? Are you gonna go into the kitchen after you use that?  What Carlos argued for was an international society for the preservation of good microbes because what we were doing with our push towards everything should be sanitary was to get rid of some of the things that we evolved along with and that evolution is part of what gives rise to things like great charcuterie and salami. The Chinese thousands of years ago have figured this out and it's really difficult for us because we're not in a place in the States where there's a large Chinese community where we could go and try some of the things which they have done but there are famous hands that have been created by the Chinese. They think that the first dry curing shows up in the deserts of the Middle East in part because it's a very dry environment and you can almost do what the Quechua were doing in terms of just something like freeze dried only in this case the humidity level is so low and if you do it right, adjust a little bit of salt which helps to pull that moisture out and it's so dry that moisture just dissipates almost immediately. The Romans, I didn't know a lot about, I still don't know a lot about Latin but the Romans had more words for pork than any other food stuff that they ate. They also had one market which was basically there for just selling pork. There are two types of animals that the Romans were able to eat. In the south, the animals were sort of looking like thin wild boars and have any of you ever seen a photograph of a wild boar? They're pretty lean because they're constantly in movement. They get fat at the end of a growing season when I say growing, at the end of let's say the summer into the fall when the things that the trees are providing allows them to put fat on. Thin, skinny, tough animals, not what the upper class ate. They had animals that were kept in pigsties, were fed things that came out of the city and the animals got pretty fat for the pretty good cap of fat all the way around. Upper class got to eat those. Our notion of food in Rome is that the Romans if you were rich had the money everybody else didn't eat well. That's not necessarily true. There were times when nobody ate well because there wasn't enough food. But one of the things that happens after the collapse of Rome in the fifth century is that the animals all disappear and they basically revert back to their wild states. And one of the things that Mirko helped me better understand and he said I want you to go and research this because you're going to find animals but they don't look like the animals that you and I would see today to make a prosciutto. So what happened in Italy is they cooked. There are two types of prosciutto, prosciutto da ham. We have prosciutto crudo raw. That doesn't mean that it's unsafe. And prosciutto cotto cooked. He said we were basically doing cooked prosciutto. Anybody know any other hams that we tend to cook? Maybe some of you have eaten some? Anyone? Copa could be but generally that's raw. I'm not even thinking about Italy. Anybody ever have the great opportunity to try Virginia or Kentucky country ham? Yep. Anybody ever go into a restaurant and order it? How do they serve it? So did I hear someone say? Fry. Fry? It's cooked. Baked, boiled, those wonderful biscuits with some country ham in between. Oh man, they're great. All of that's been cooked. And I'm gonna come back to that in a few minutes. So the Italians are cooking all this stuff. And there's this fellow who works for an Italian Agriculture Institute who travels to England and he sees these enormous pigs called the large Yorkshire whites. And he looks at these, he said, they don't look at anything like what we've got at home and they start to bring these animals to Italy. This is in the late 19th century. And it begins to change the way in which the Italians can grow animals and make prosciutto. But there are two more animals that show up, neither of which are from Italy. One comes from Denmark called the Danish land race, an animal that they had worked for years to create because the Danes happen to like bacon. And this animal is a perfect bacon animal. That one comes to Italy. But the key animal comes from the States. From Eastern, from the mid-Atlantic, it's called the D'Uroch. Some of you may have heard of this. It's considered a heritage animal. Beautiful, nice, marbling, fat taste and so forth. Created from animals from New Jersey of all places. The D'Uroch is brought to Italy. They don't use, you and I don't eat the D'Uroch prosciutto. What they use the D'Urochs for are the sires. And now they have the Italiano large white, the Italiano land race and the Italiano D'Uroch. And the D'Uroch is the sire. So you get slight differences depending on who the sow, depending on which breed the sow is, but they're pretty good size. You can also check this on the internet. I was really curious because you go to the websites for the, there are two consortia to essentially organizations that represent prosciutto di Parma and prosciutto San Daniele. So Parma around the city of Parma, San Daniele, which is up close to the Austria-Slovenian border northwest of Triesta. Both in very unique and different environments, which has an effect on how they are produced. And historically would have been a fundamental characteristic on the differences between the animals. Some of the prosciutto di Parma had the opportunity, the hogs had the opportunity to eat the way that came from the manufacture of Parmigiano Reggiano and Italiano. The kind of source that can taste that in the cheese. Maybe they could. But certainly wasn't by the way a strict diet of that. Not good if you wanna make prosciutto. And there are lots of reasons for this. I went to the map, I went to the websites because I was really curious about what happens when these animals get introduced. And you can, and any of us, you can access this. And so what I found all the way down at the bottom, first of all they have the maps. And I'm figuring, okay, prosciutto di Parma Sant'Agnelli, around those regions. The demand for this hand, worldwide, far out strips, the ability to supply. And so you look at a map and they have it done by various provinces and regions within Italy. And it extends almost all the way to the south. Man, that's pretty odd. Because those animals are gonna be different than the ones up north. But the kicker is most of the prosciutto, most of the hogs that go into the production of prosciutto are all confinement operation hogs. Sort of like what Smithfield and Morrell and all the characters in the Midwest do to raise a standard-sized animal that conforms to a set of specifications. I was shocked. But they're not hiding this, which says that they are actually very, they're willing to talk about what they're doing. Now this to me was a real revelation. And how I found my way through it was talking to a chef in Chicago, really well-known chef at a place called Publican Meats, Publican Restaurant, and Cosmo runs the program. And he says, you know, we tend to talk only about the importance of the genetics. He said, I don't deny that that isn't true. They said, I would argue that you could take almost any pig and if you feed it properly, you will get an animal that you can use. Does anybody know what the term is? We use the term for dairy animals or steers and how we would prefer to see them eat. Anybody know what that, you all know this term, especially in Vermont. Not pastured? Not pastured, although we could have been pastured. Say again, Amy. Not brain-fed, but fat-fed. Grass-fed, yes. Ah-ha, be happy eating just grass. So the term is not grass-fed pork, but pastured pork, which argues for a much more diverse diet. And what Cosmos was arguing to me is, if I can get a pastured animal, yeah, they'll be eating grass, but they're gonna be eating all sorts of things and they're being fed a proper diet. He said, that's actually a pretty good animal when I finally see it. That the marbling, he said, yes, there's gonna be a difference in marbling. He said, but there's so many different ways that we can use that animal. That even if it's the other white meat animal, I can still do a better, I can still get a decent use of it. What was America, how did we survive? I don't wanna use the word survive. What fed us? What animals fed us from the time that Europeans arrived? So let's say the Second World War. What did we, anyone? Turkey. Turkey, we could have. Thanks. We could have eaten game, both wild turkey and deer. How many of you, I heard someone say chicken, not so much chicken. You know, you see the old Westerns, John Wayne, we gotta get the cow, we gotta get those steers to Wichita, get them on the railroad. I have to admit that this was my understanding. I think we didn't start eating beef until after World War II. No, we were eating beef. But, I'm gonna pick up on this, but what drove America in terms of a protein is pork, a lot of it. And not necessarily in a form that today you and I would say, oh boy, I'll have some of that. Pigs are not native to the Western hemisphere. There are cousins to the hog found in South America, the Bakari, for example, cousin, but it is a real different hour. The Spaniards, actually Columbus, is the first one to bring hogs to the Americas and they were left on islands, not the first time. Why would you leave them on an island? Well, I'm coming back. Got my food source already there. I don't get, and I may have to chase it down, but pigs eat anything. And one of the things that we know about hogs is that if you have food, they're gonna show up. So there's an argument that really, I found fascinating argument that the domestication of hogs, domestication of animals are really interesting and often sometimes controversial subject, depending on your perspective. Pigs are number one, one of the smartest animals in the world. They, for example, will use a corner as their bathroom, and that's the only thing they will do in that corner. Nothing else. They're very hygienic. A lot of people call pigs dirty because they wallow. But why would they wallow? What's the point? Any idea? Cool. Cool is one, any others? Bugs. Bugs. The origin of prehistoric hogs are animals that roam the forests. They're forest animals. They do not have sweat glands. They're like dogs. They don't sweat. So to stay cool, they have to be under a canopy, or I gotta have a place that I can wallow and bring my temperature down or they overheat. So hunting historically as hunter-gatherers we could find hogs, but we kept moving. The first evidence in the west of domestication is in southeastern Turkey, in actually a fairly recent dig, that there's plenty of evidence of these animals present. But they found something, and this is this argument that I really appreciate this fellow road in one of his books. How could I tell the difference? Think about this as an archeologist between an animal that is domesticated and an animal that's wild. What's the evidence that I have to make that distinction? Think about it as an archeologist, what you might have to work with. Any thoughts? Teeth. Teeth is one. You're on the right track. Bones. So, I got thin bones, I got heavy bones. Which is which? Which is wild, which is domestic? Heavy, domestic. Every way around. Because I'm stressing those bones. When I'm wild, I'm running. I'm walking, I'm constantly moving. I need heavier bone density in order to navigate through the forest or wherever it is I am. Domesticated, hey, they're gonna feed me. I don't need to be so heavy in the bones. What they find is evidence that these animals were not domesticated by us. They domesticated themselves. And the reason that this happens is that once, when you and I are hunter-gatherers, we leave our waste behind and we keep moving. We stop and the waste accumulates. And when I use the word waste, it's very broad. And the animal says, why should I go run around in the woods? There's a predator out there. I can be close to these guys and I'm gonna have plenty to eat. And so part of the interesting argument this man is making is the evidence is that they stop hunting because they now have animals that essentially have domesticated themselves. The animals that are brought from Spain are sort of halfway between. They're heavier in their bone structure. They're left on these islands. One of the things about hogs is just amazing is without a whole, first of all, a sow can give birth at least twice, sometimes three times a year. And that's a lot of animals. It doesn't take very long for you to have a big population any place. And so we knew that there would be food because they'll eat whatever is on the island.  The hog is also nature's most efficient converter of food, writ large, to muscle and fat. We might argue that insects are pretty good at it too, but most of us don't have a diet that involves too many insects anymore. So Columbus leaves these animals and a guy shows up, Hernando Soto, and he's gonna explore the Southeast US. He stops in Cuba, picks up some pigs, takes them with him. This is a two and a half to three year long expedition that goes all the way up into the Carolinas and then all the way west to Arkansas. And the pigs go with him, they keep multiplying. The Soto is responsible for introducing the pig to Native Americans. And they figure out pretty quickly that hey, if we feed them some grain, they're not gonna run away. Native Americans had corn. Oh, brother. Now we have a perfect mix here.  And we don't have to chase them so far when we're ready to slaughter one. So the Soto is responsible for that introduction. This is in the 1520s, 1530s. Some of those animals remain, some of them ended up on islands. There's an animal called the Ossobos. Ossobos Island off the coast of South Carolina or Georgia, forget which, they have been able to get pretty close using DNA sequencing to say that this is probably the closest animal anywhere in North America that relates back to what the Spaniards brought. And it's one that is now being grown in, there's some people here in Vermont that are growing Ossoba hogs. Apple cheek farm, I think is one of them. The English show up, they brought pigs. And one of the stories that I was jumping up and down when I finally got all of these pieces together. So country hams. Country hams are a food stuff that is all related to survival. No question about it. Keeping in mind nature's cycle for animals. They're breeding in the fall, they're giving birth late winter, early spring, and that doesn't make any difference whether we're talking about pigs or sheep or cows. You gave birth in the Northern Hemisphere in that sequence because you had to have, your baby had to be strong enough to survive when we got into the fall. For pigs, slaughter took place, late fall, early winter. And there's a wonderful, wonderful piece. I didn't include this in the book. The Rookabee Museum, this is a very old farmstead. And one of the women there kept a diary and she did a seasonal diary and they talk about the slaughter and the putting up of meat in the late fall, early winter. You did this, everybody helped out. So Kevin's got his hog, we're all showing up to help him do it because the next day or two, we're going someplace else. If I couldn't afford a hog, I would give Kevin my scraps and his payment back to me would be a piece of that animal for me to have into the winter. So we put animals up, hands especially. Sausage would not be what you and I think about when we think about Italy. It might be, it could be cooked, it could be smoked. We use smoke and salt as a major component for preservation. Among the earliest techniques is smoke. We hang them up, hang our meat up in the rafters, not even the rafters, in the ceiling of the cave. And the smoke just preserves it. I'm not sure exactly how they feel like double smoked bacon. Maybe we're on that path but probably very heavy smoke, but it'll keep you alive. The English arrive and they brought pigs. Not the, they may have had them in Jamestown but Jamestown disappears. The early 16th, the early 17th century when we start to settle places like Williamsburg, Sussex, Smithfield, these are places where the English were bringing pigs. Didn't fence them in. Let them run free. The only way I need to make sure they come back is to get them a little bit of food. They'll come back. They did.  Next day, Farmer Kevin's there eating the leaf again. You know, you were going to the slaughterhouse. One of the people that I write about from Kentucky is a woman named Nancy Nusum Mahaffee. I've never tasted her ham which is a real sad story in itself that I haven't. But Nancy was so forthcoming and she started telling me about her family and I couldn't think of, geez, you know, where did your people come from? Lancashire, England. Any idea when? We're not really sure. So this is one of those times when the internet is an absolute godsend. There is no way I could have done this in the period of time that I did it without it. And I ran this name Nusum, Lancashire. Bang, bang, all the stuff starts popping up from her ancestors six to 700 years ago who are, and in the documents are talking about them smoking hams. Not enough smokehouse, but they created these sort of little alcoves in the chimneys to smoke, it was a hot smoke, to smoke the hams. One of her ancestors, William Nusum, comes to Virginia in the 1620s and among the first things he does is to set up a way for him to smoke. The real smokehouses, if any of you have been to Williamsburg, there are a few reconstructed smokehouses and then some plots where some of those smokehouses would have been, by 1700 they're everywhere. So Nancy starts telling me about this. She says, well, you know, my people came from North Carolina and I start to trace this, holy crow, some of William Nusum's family leave Virginia and go to North Carolina. And then she says, and so I know that my, something like four grandfathers removed, whatever, Hosea Nusum dies and leaves a recipe for country ham. Really? And I find it, not the recipe, but I found the connection. What made me jump up and down was that Nancy is a direct descendant going all the way back for this Sir William Nusum in Lancashire 600 years ago. And I don't know if there's any place else, certainly in the West, that that kind of a link could be established that clear. And she is considered one of the most proficient, accomplished country ham makers in the world. The Spaniards invited her. This is really unique, because the Spanish probably make the best cured ham in the world. And Pete and I would argue with this, but part of it has to do with the animals and what they, and the prejuto that most of us tend to see, even high end stuff is what I just described a little while ago. Anyway, they have a once a year celebration of Hamon, invited Nancy, she brings one of her hams. They didn't need it, they put it in a museum. They have a museum of ham. And she sends me this picture of this ham hanging in a vitrine in this museum.  And they said, you are among, it said, we don't do this very often to put this in. Country ham kept the South going at least in the winter time. But it's not, that's only one, you know, that's only one chunk of the animal. What do we do with the rest of it? Any idea? What would you do with the rest of it? Remembering you don't have much to work with. You might have salt, you gotta feed yourselves. Think about the geography of the Ohio River. Here's Cincinnati, we have Kentucky and Tennessee here. Great places to grow animals. They ran around in the forest, they ate everything. The way I made sure that they wouldn't run away is there was always grain for them to come and cry or eat. How many of you have heard of acorn fed pork? Or peanut fed in Virginia, that's a big deal. Well, in the forest, you got everything. You got beech nuts, walnuts, hazelnuts, not hazelnuts. What are those? Plenty of acorns, all kinds of chestnuts. They ate them all. They all fall. Loaded with fat, immediately they just convert that to more fat on themselves. Problem is, is that an animal would is eating strictly a diet like that. All that oil, the fat's pretty soft. And it's not very good to cure. It's good if you want to make it fresh, but we didn't have that option. Maybe a little bit. So what do they do? For a few weeks before they went across the river to Cincinnati, they were fed corn.  And you know, when this fella from Kentucky told me this story, I was like, oh man, you know.  It's so obvious when you hear it, but unless you're actually practicing this, it's just not something that comes to mind that easily. So, up until the Civil War, Cincinnati is the most important center. It's called Porcopolis. Literally, tens of thousands of animals would come across the river to be slaughtered. And one of the passages in the book is from Mrs. Trollop, who's traveling through Cincinnati. And she basically is talking about the river runs red for weeks. How did they preserve it? By pickling book work. Barrels, and there are different grades, which I know in the book, from the best to the worst. You put salt on it and it draws water out, draws blood out, creates your brine solution, but then that's an awful lot of salt so that we figure out, hey, I can just brine it. And the barrels went down river, fed people in the south, they were shipped across the world in barrels. The Navy, they called it Navy pork. The expression, scraping the bottom of the barrel, comes from people who were literally looking for the last scrap that they could find. There's one other expression that you all know, eating high on the hog. Any idea what that means? What would you guess it would mean? Better cuts are higher on the animal. Yup, but better cuts for a loom. Well, for those who could afford it. Yes. And probably fresh. So, yes. He's eating awfully high on the hog, which was a statement of derision that you were trying to get beyond your station in life, but it was true. Poor people ate pig's feet or trodders, they ate a lot of bacon, they ate the things, they ate head cheese, which today we consider a delicacy, it wasn't a delicacy, this was a way you preserved that portion of the pig.  The way in which we preserve hogs is so amazing to me. That's one, there's a, so Louisiana, there's a very long chapter in the book about Louisiana. I wanted to see this one guy who actually had been teaching chefs and others how to do a slaughter, which he has, he takes a very reverential approach to. And I'm not gonna go into this, but one of the things that Toby talked about, growing up in, he's Cajun country, he's German, no, sorry, his family has roots in Spain, his last name is Rodriguez.  And what the heck is this? Well, they would cook, partially cook a sausage, layered in a crock, and pour lard on it. So long as it's above the meat, preserved, sort of like a confit. And he would come home and she'd pull out one of these and fry it up for him, he added a sandwich, the rest of the lard went back into the tub. I found techniques like this in Italy, in the Po Valley, where it was much too humid to dry cure, they did exactly the same thing. And it would keep, you could keep these things sometimes for a year without any risk of spoilage. There's one of the things that I would like to explore even further is that there's this culture of how we see and relate to hocks. And I think what you'll find when you read the book is it's, there will be things that you'll say, my goodness, really. I had many of those experiences in doing the writing. Language, the word botulism, which is a problem sometimes with meat, comes from the French, but comes also from the German and how they name things. So this is part of, to me, this is part of the, that's really unique culture, not just in this country, but worldwide. And the last thing that I'll say, I could talk all night, obviously, when immigrants come to this country, mention a little bit about native peoples and what they did for preservation. The English with smoking and curing, the Germans brought a whole different set of techniques in the mid 19th century, followed then by the Italians, the Poles, the Czechs, the Hungarians, on and on and on, the Jews, all of whom had techniques that are fabulous in terms of what you and I can access today, but what we could eat then. And my fear, one of the things that I addressed is the potential loss of tradition, the loss of what I call slow knowledge, because this takes time, a lot of time to learn to do it right. And when I say that, I'm not necessarily just saying it's about safety, but rather how do I create a great product? Vermont, and this is gonna be my segue into what we have for you guys to taste, Vermont is not gonna be in the same place that it is with craft beer and artisan cheese, where we can boast about where the number one stayed per capita in cheese and craft beer. There are a lot of reasons for this. Part of it has to do with just how many people live here and having a big enough critical mass to support people who wanna produce things. Second is there just aren't enough animals if you really wanna do a business that is going to be profitable. This is not a business for the faint of heart. Unless you got an angel who's gonna underwrite everything you do and Vermont's probably not the place that that's gonna happen. Maybe with cheese, maybe with beer, not necessarily with cured meat. Chefs have been among the people who've pushed this, but now we have people like Pete Coleman, who are looking to do these things as a business, not necessarily connected to a restaurant, but where they are selling to us or to restaurants and chefs. It's gonna take time. While I don't think we're gonna ever be able to say we have the largest or the highest per capita production of cured meat to population, we can certainly have some of the best in the country. And that's a goal that I would very much like to see happen at some point. Let's, we have time for questions, so ask whatever you might like. Oh, over here, let me, let me, we have, by the way, if you haven't been to the new butcher shop down Barry Street called Bo Butcher, make a trip there. We have from Bo two different salamis. One is an Alsatian style dried cured salami. A second is a Sotrasata from Italy that he makes. He took something that Pete made called the prosciutto cotto. It's a coutain and slight to thin like we would be eating regular cured prosciutto. So that's number three. I have another one of Pete's, his fennel salami that's made by Vermont, is it meat or, meat of. Artisan needs of Vermont. Artisan needs of Vermont over in Weitzfield. Vermont 99, which is a collaboration between Jasper Hill Farm and their rowing Wayfed Hogs and a company called Charlitos based out of New York, but the curing is all done in Albany. And did I miss anything? Did I miss anything? Let's ask for a couple of questions. And then I know that Sam will uncover the goodies and please dive in. There's also, I think some brie or camembert from Blythe Hill and a piece of, did I notice a cabin cloth bound? Yeah, it's a Jasper Hill. Okay, great. Do you of course have stocks of this that we can buy from you right now? Of what, meat? All of this. It's the book. Book, yes. Meat, no. You gotta grab Dan Barry's for you. Yeah, I do. What a great addition to our city. If you really like really good fresh, prepared and cured, all of which. Questions? Jeff, where does salami start and come from? I mean, that's also trying to preserve the meat, right? Yeah, and when we talk about salami, we're talking about these torpedoes. The word salami is all encompassing. So it's like the word charcuterie, which could be everything from a cooked pate or terrine to a saucillon that is a drive or an alicization cured hand. So the salami were being made in Rome. I would probably not recognize them, but the region south of Rome, which was called Lucania, is where some of these first originate. These should be the regions of Campania, Calabria, the Ciccata. Again, because there was a need for preservation, really critical. I would like to have had one from that region tonight called Induia. I thought about wearing my Induia t-shirt. It's apostrophe N-D-U-J-A, Induia. And it's a Calabresi, hot, spreadable salami. So basically a salami is, and I'm gonna use very rough figures here, between 70 and 80% meat and 20 to 30% fat. Induia is the exact opposite, which is why it's spreadable. But they also, depending upon who's making it, they can also be fermented in the process. Thank you. Other questions? I think everybody wants a taste. Thank you all. Are there any classes on meat, chur, and local meat? Yes, thank you. Did you go to the one at VTC? I went to the one at the Mad River Hub. Okay, they happened on this past weekend, didn't they? Yes, that was with Bill Kavanaugh. Yeah, Bill Kavanaugh was the general manager of the Mad River Food Hub. Vermont Tech is doing something, and then there's a week-long program in June at Sterling that Jules from Bow will be teaching. Do you know the focus of that? Is it more on technique of actually making the products? No, you're gonna make product with people, with him. So it's both, I think it's both theoretical as well as hands-on. And there are a lot of classes on butchery. A lot of people now are looking at what's the next step. And so, curing, I know that Jules, I mean, they've only been open since December, and Sterling invited him to come up and teach for a week. I don't, so if you go to the Sterling website, you'll see what they're up to. And there are other ones around. If you ran a search, I'm sure you'd find stuff. About the reason wave-fed pigs aren't so good to cure? Yeah, it's probably, they're good to eat. It's all a matter of the amount of fat that accumulates and it can be too soft to process into something.  You get a hell of a lot of bacon with not much lean in it. So, certain animals can provide you with, depending on what you want to do, with just the right, you're essentially getting just the right ingredients because you have just the right animals to do that. They don't, so the amount of whey that's fed it has to be tested in terms of what is it that you want to make. Great, that's a good question, thank you. Shall we eat? I'm here to talk to you. Thank you again. Thank you. Thank you.


Apoptosis is a process by which cells are programmed to self-destruct when they reach a certain age or become damaged. It plays a key role in maintaining healthy tissue and preventing diseases such as cancer. When it goes wrong, it can lead to uncontrolled cell growth and the development of tumors. Recent research has revealed new insights into the mechanisms behind apoptosis, including the roles of specific proteins and signals. These findings could help scientists develop more effective treatments for various diseases.


This special aeronautics and space report brought to you by NASA. Aeronautics and space, 1973. These were the highlights. This was the year of Skylab. Skylab got off to a shaky start when a heat-deflecting micrometeoroid shield was ripped off during launch, causing the loss of one solar wing and jamming the other. Although in orbit, the big space station was overheating at low on power. People on the ground, however, hastily designed a replacement, an umbrella-like device that would protect the workshop's thin skin from the hot sun. The first crew then used the newly designed sunshade to repair the overheating space station. They also deployed the jammed solar wing. Result, an increase in electrical power and a cooler place to work. And work they did. Three separate astronaut crews have lived in Skylab for extended periods of time, proving that man can withstand prolonged weightlessness. By training Skylab's onboard telescopes in the direction of the sun, the science of solar astronomy has been extended beyond the limits of Earth-based observations. We're learning more about the sun than ever before. Information that may one day help us use this giant furnace as a means of generating and controlling energy for use on Earth. Using cameras and remote sensors, the crews have accumulated hours and hours of intense observations of the Earth. Observations that have ranged from taking measurements of Hurricane Ellen over the Atlantic Ocean to photographing possible huge new mineral deposits in Nevada. By the time Skylab ends, more than 42,000 pictures of the Earth's surface will have been taken. They called her Arabella the space spider. Actually Arabella was one of several student experiments on Skylab. The question raised by a young high school student from Massachusetts was, can a spider spin a web in the absence of gravity? The answer, as you can see, was yes. Tiny fish were another subject for study. This Buck Roger-like backpack was also tested. The well-dressed space man of the future may very well get about like this. American astronauts and Soviet cosmonauts trained this year to prepare for a joint space mission in 1975. The two crews will meet and join their spacecraft while in orbit around the Earth. Beyond the rescue capability they will demonstrate, it is hoped the complex project will lead to future international cooperative programs. It's called the reusable space shuttle. Taking off like a rocket and landing like an airplane, it will virtually replace the way we transport manned and unmanned spacecraft into orbit by the early 1980s. To prepare for the shuttle, research and development programs continued to move ahead, as high-speed wind tunnels were used to help solve the problems of reentry. Here, undergoing tests are special recoverable booster rockets that will be retrieved after launch. Other engineers prepare to make shuttle vibration studies, finding out where the stress areas are. At NASA's Flight Research Center in California, the X-24B lifting body was airdropped several times. The X-24 is developing maneuvering and landing capabilities for future aerospace vehicles like the space shuttle. This is an artist concept of the asteroid belt. A scientific spacecraft Pioneer 10 spent 210 days passing through the thousands of rocks, sand and dust that make up the asteroid belt on its way to this planet, Jupiter. On December 3rd, after traveling half a billion miles from Earth, Pioneer 10 returned close-up pictures and scientific data as it passed within 81,000 miles of the giant planet, data about its temperature and the makeup of its atmosphere. Mercury, smallest planet in the solar system and closest planet to the sun, so close that it's difficult to observe from Earth. This Mariner spacecraft is on its way there now. After swinging around Venus next February, picking up speed from that planet's gravity, it will be propelled on toward Mercury. On March 29th, 1974, as Mariner flies by the tiny planet, its two television cameras will return pictures, while other instruments probe in an effort to better understand its makeup. Technicians work around the Radio Astronomy Explorer satellite at the Kennedy Space Center. Its job is to explore the sources of low-frequency radio noise in our galaxy and beyond. Launched into orbit around the moon, it is expected to provide astronomers with a better picture of extraterrestrial radio signals. Work continued in the preparation of Viking, the spacecraft scheduled to land on Mars in 1976. Trying to answer as many questions as possible before landing on the red planet, scientists have been attempting to simulate the Martian atmosphere. Progress is also being made in preparing biological sensing devices to determine if life exists there. For years, NASA has used sounding rockets to probe the region of the Earth's atmosphere just below satellite level but above the area where balloons return data. This year was no exception, with some 80 launches both here and abroad. Several of the launches were in support of the manned orbiting Skylab. Comet Cahootek is on its way. Visible between mid-November and late January, it will eventually be as bright or brighter than the famous Halley's Comet of 1910. When Cahootek reaches its closest point to the Sun on December 28, it will have completed a journey that began about two million years ago. Four NASA spacecraft, sounding rockets, balloons, Skylab, ground-based observatories, and telescope-carrying aircraft like this will team up to form the most comprehensive Comet watch ever planned. Astronomers are eager to determine the elements that make up Cahootek, elements that should tell us more about the nature and origin of the Sun and other planets. Santa Barbara, California, Louisiana and Mississippi, Cleveland, Ohio. All these places, like many others, have one thing in common. Each was photographed by the Earth Resources Technology Satellite, orbiting 570 miles overhead. Since being launched in mid-1972, the Earth Resources spacecraft has returned nearly 100,000 pictures of our planet. More specifically, it is proving extremely useful in such applications as land use and timber inventory, crop identification, water pollution, and improved maps. To geologists, this area of California looks like this, when the appropriate geologic information is superimposed. Investigators look forward to even more exciting possibilities for operational use in the future. For example, during this past summer, a remote sensing station was tested that can tell when conditions exist for a forest fire to occur. In less than an hour, valuable fire index data was relayed to the Earth Resources Satellite to the California Division of Forestry Headquarters in Sacramento. The highly successful experiment has important implications for those areas troubled by forest fires. Helping verify images from spacecraft are the U-2 High Altitude Earth Survey Planes. Flying at altitudes of 65,000 feet, the U-2 has evolved into a sophisticated research tool in its own right. These are just a few of the high-quality pictures returned. Pictures that have spotted smoke from forest fires in California and helped survey the extent of damage done by tree-killing tussock mobs in Washington and Oregon. The Lewis Research Center in Cleveland is seen of a program to explore and demonstrate how navigation of the Great Lakes made the extended year-round. Ice maps are made with the help of a reconnaissance plane on loan from the U.S. Army. This special radar provides detailed images similar to black-and-white photographs. Another plane records ice surface temperatures. NASA scientists also regularly fly in Coast Guard helicopters equipped with a type of radar that measures ice thickness. To verify these instrument measurements with actual conditions on the ice surface, samples are taken along the flight path. The system is expected to be in use this winter, making it possible to extend the shipping season and potentially saving millions of dollars. NASA's aeronautics program is geared toward improving civil and military aviation. Noise abatement, airport congestion, visibility tests, short and vertical takeoff planes, and all aspects of aircraft safety. In great demand are the many simulators that help man work better with his machines. Some simulators use motion to make the pilot's senses believe he is flying. This man-machine integration, as it's called, tries, among other things, to determine the proper roles for humans and computers. Emphasis continues on the rapidly growing class of planes used by individuals or as executive aircraft. Consider the problem of wake turbulence. Tornado-like patterns of air that trail behind large jets. These vortices, as they are called, pose a hazard for smaller, lighter-weight aircraft flying in their wake. Through laboratory and wind tunnel tests and actual in-flight analysis, NASA is studying ways to break up the whirling air masses, eliminating the danger to smaller planes. A research program is underway to identify acceptable airplane ride qualities. These passengers respond to a variety of vibrations and motions without actually flying. Simulators like this one at the Langley Research Center are used to study passenger response under controlled conditions. The simulator work is correlated with flight tests at the Flight Research Center. Volunteer passengers read, write, eat and drink typical passenger activities. During the flight, they evaluate the degree of motion and electronically record their rating. The U.S. Army flying crane helicopter is a unique machine. When the helicopter developed excessive vibrations under certain payload conditions, the Army was assisted by NASA in solving the problem. The solution developed involved bonding stiff, lightweight, boron epoxy materials to the aluminum frame. The process eliminated the problem and provided a weight saving of 60 pounds besides. So successful has the Composite Materials Program been that test applications are planned for the wing, the rudder and aileron components of large transport aircraft. At the Flight Research Center, test pilots are flying a plane without having to leave the ground. Actually, it's a new way of flight testing advanced aircraft that's both more economical and less hazardous. A typical flight involves air launching a large scale model from high altitude. A research pilot in a realistically recreated cockpit on the ground, complete with flight controls, flies the remotely piloted craft using computers and television. The television camera is installed in the model where the pilot would normally sit. This view is then transmitted to the test pilot. Since the research pilot on the ground has direct control over the model, he is able to perform high-risk flight maneuvers such as stalls and rolling. At the end of a typical nine-minute test flight, the model is lowered by parachute. In the final stages, it is recovered in mid-air by a helicopter and brought gently to the ground for reuse. Speed and fuel consumption, these factors have great impact on the design and performance of future aircraft. This Air Force plane, the YF-12, is being test flown to study such things. Other areas of research include heating, flight stability and control, structural dynamics, gust response, and since the plane cruises at three times the speed of sound at 75,000 feet, the physics of the Earth's upper atmosphere. Manned space flight, space science and applications, aeronautics and research and development, 1973, a year of significant achievement. This special report brought to you by NASA, the National Aeronautics and Space Administration. Thank you.