Freedom! Today I wanted to talk to you about something awesome. I wanted to talk to you about, well, first off, I'm here with Zach Sykes. Hey, Freedom. This is the very first time I'm doing the Anthony show as a walk-in talk. There's a couple of reasons for that. There's some maintenance going on inside the building where our green screens are. And there's construction still going on on the 20th floor, which is the office that we have recently taken control of. So the other green screens in the office-office aren't quite done yet. But I wanted to do a very special, the Anthony show, to, well, to share with you the excitement of the 20th floor of our office being done so that we can have nice things like green screens and whatnot. I also wanted to talk to you about this show thing that Zach Sykes and I are doing to have officially titled it. It is called ReHash, because on the internet, where all news is old news, we figured there should be at least one show that brings you the best and the worst of what's going on today. Whatever today happens to be. So that is what our goal is. And there will be partner spotlights. There will be a section where we talk about your comments and things like that. All kinds of really cool stuff. We're planning on doing it on a daily basis or a semi-daily basis. We're not yet sure if it should be a Monday through Friday thing, or if it should be every single day of the week. If it does turn out to be every single day of the week, there may be Saturdays and Sundays, where they're a little bit less topical, so that we can record those ahead of time because, I mean, come on now.  So let us know what you think about that in the comments section down below. Also, I wanted to let you know that if you are interested in what we are planning for this, you can actually click the card, which should be over here, like somewhere near Zach's face. There should be some cardy things going on over here. You can click over there, or in the description I'll try to leave it. There is a alternate take to the very first episode of ReHash. It's not the final one. In fact, it's a completely separate recording because it was so messed up. We had to start again. So anyways, be sure to tune in on the 9th. The show will premiere. It probably won't start off daily because we still have a lot of things to figure out. But I'm curious, and I want to know what you think. Let us know in the comments section down below. Go check out the first kind of episode of ReHash right up there in the card. Anyways, I have actually just successfully walked from where we live to our office, which is just a couple of steps that way and up an elevator. So yeah, that's how close we actually live here in Manila, or Eastwood City actually, to where we work. It doesn't take too long. I think that's kind of cool. Anyways, I've done enough talking. Till next time, I'm Anthony. Like, subscribe, comment, please.


and welcome to this British Library food season event sponsored by KitchenAid. I'm Polly Russell, the season's founder and curator and I'm thrilled to be here today in central London at the beautiful KitchenAid Experience Store for one of three events with contemporary chefs, cooking and conversing with the living food legends who have inspired them. Today we are honored to welcome Claudia Rodin in the kitchen and in conversation with Ita Marshal Levich and Cereit Packer, the couple who are otherwise known as Honey and Co. Claudia, I feel, hardly needs an introduction, but she certainly deserves one. Born in Egypt to a Syrian Jewish family, she was, I'm delighted to discover, Egypt's national backstroke swimming champion at the age of 15. Claudia attended boarding school in France and her family immigrated to the UK in the 1950s. Claudia's 1968 book of Middle Eastern food was written in homage to and to document the cultural and social world that Claudia's family and so many others had been forced to leave. It also transformed Western attitudes to food from the Middle East, introducing a grateful generation and generations to come to coriander, cumin, hummus, tahini and garlic. Claudia is as much a social anthropologist as a cookery writer, using food as a lens to chronicle and understand the world. She's written extensively and authoritatively about the food of Italy, Spain and Morocco. She is indeed a food legend. And she's been an inspiration to so many in the kitchen, including Sirit and Itamar. Originally from Israel, Itamar and Sirit opened their first restaurant in London in 2012. They're known for their generous, original, delicious Middle Eastern food and have throughout lockdown been keeping their many fans happy with home meal deliveries. Their new book, Chasing Smoke, Cooking Over Fire Around the Levant is out this year. Now, in a moment, I'll hand over to them, but I'd like to mention the other legends in this series, Jill Norman with Rosie Sykes and Elizabeth Luard in conversation with the chef, Olia Hercules. Now, if you would like to support the work of the British Library, you'll find a donate button on your screen. There's also a feedback button and we're always keen to hear from you. Please do also join us for other British Library food season events. To find out more about them, visit the food season page on the website. On this page, you'll also find details of the food season competition we're running, which gives you a chance to win a range of wonderful KitchenAid cordless appliances, a place on a virtual cooking course and a signed copy of Callum Franklin's terrific book, The Pyrum. Finally, thank you to Claudia, Sirit and Itamar. The recipes they cook will be available on the website. And thank you to KitchenAid for hosting. So over to you. Claudia is such, not only an honor for us to be here in this kitchen and cook with you, it's always, always, always such a pleasure because you are one of the warmest, nicest, kindest people that we know. And a very beautiful lady as well. We're gonna cook a few aubergine dishes because it feels very appropriate for Middle Eastern food. We're gonna cook one of yours, one of ours. But I wanna know a little bit about your first book. I think that's a good place to start. I want you to tell us a little bit about your first book, how you got to write it. What was the kind of culinary landscape when you did? And what happened before? Well, I was here as an art student. And then, yes, the food was horrible at the time. I didn't dare to say it then. We just couldn't eat it. But it was just very... It was horrible. But now everybody wants me to tell how horrible it was. I've always pulled out and wheeled out to say, come on, tell us how horrible. Because now it's one of the best places in the world to be for food. So I can't say that. But yes, but that wasn't enough of a reason to write a cookbook. But it was because my parents suddenly arrived with thousands of Jews. I think 20,000 came out at the same time in 1956. This ends, this is from Egypt. Because of the Suez crisis, it was a war. And the French and English who attacked Egypt with Israel because Egypt had nationalized the Suez Canal without giving them compensation. And Israel helped them. And so the Jews had to go. And so suddenly, I was such a free person, an art student in London. And then suddenly all these thousands of relatives and people came out. Like the worst nightmare now. And so for about 10 years, I was in this milieu of refugees. Some of them just came to London just for a few months until they found a place that would have them because they were asylum seekers. They had to find a place. But so during that period, this is where I was thrown into this interest in food. I was always interested in food because I cooked for two brothers before they came. Before, as an art student, I lived with two brothers and I cooked all the time because the food was awful. But when these people came, I was noticing and hearing that everybody was exchanging recipes because we weren't all the same. We don't all have the same recipes because the Egyptian Jewish community was a mosaic of families that came from all over the Old Ottoman Empire since the Swiss Canal was built. And it was a really big community, wasn't it? It was a big 80,000 vital, very, very happy in my view because I was happy community. And we were this very, very mosaic of people from different parts of the Ottoman world. And in my family, three of my grandparents came from Syria. And so we were a very Syrian community. One grandmother came from Istanbul, but the Syrian influence was so huge because Aleppo, they all came from Aleppo. Aleppo died as a... Trade center. Yes. Because it had been on the Silk Road. It had been the biggest stopping center of the camel caravan trade that brought all the things from the east and then went into ships to the west. And suddenly they had no trade anymore. My grandparents were big merchants, the Sassoons and the Duaqs. It's like big names in there. Yeah, they said that part. And when they came, they all lived in one quarter that just opened up. It had been a marshland and they arrived and because a man called Sakakini Pasha drained the marsh and made a new quarter in Cairo. And so all the Jews of Aleppo and also Christians and Muslims of Aleppo came to live in that quarter. And it was all Syrian. And until now, when I went back, they called it, it's still called the Syrian quarter. And so they went on as though they were still in Aleppo, cooking everything as still in Aleppo. And it went on into my generation. So interesting. Of course, the Syrian food is so rich and so delicious. And what you're doing is that, is what is Aleppo. And actually, it's kind of interesting. Sorry, the time. But it's quite interesting because this is in a way happening again, not with the Jewish community, but there's Syrians that have left because of the war. And when we were just in Cairo, it is like whole communities and streets where the food that they're cooking is really Syrian in Cairo because they've left because of the war. It's interesting to see the years repeat. Wow, that's not sad. Yeah, sad, but interesting. It's very sad. And I've been to several events where Syrian refugees are cooking. One in Holland, one here, one in Turkey. And they're cooking all the things that we were also trying to save of our lives that makes us feel happy. It is, it's a memory, isn't it? But let's go back to that first book. So you were collecting recipes from all the random relatives that arrived. It wasn't just the relatives because we had some relatives that came from Turkey, the some that came from Tunisia, from Morocco, from even there we married into different communities. And so it was all these very, very particular styles of cooking that everyone kept because nobody had a cookbook. They just didn't exist. Not one single cookbook in the whole of Egypt, neither Egyptian, neither of any other community. And so we had to remember the dishes that the Tunisians did who are our relatives. And when we went to their house, we had some things. But then we thought we'll never eat it again. And there was my aunt, Rachele, my aunt, Regine Mahon. And I thought, oh, we'll never had that date again if we don't know it. And so I just felt the strong need that we've got to collect it for us. I wasn't thinking of anybody in Britain wanting our recipes. I thought they'd never want it because they kept thinking afterwards as I was collecting the recipes and I was telling friends, I'm collecting Middle Eastern recipes. They would say, ooh, you know, what's that, is it? Yeah, I mean, I always repeat the eyeballs and testicles. They thought it was going to be. But actually- I mean, a lot of it is. Yeah. Well, yeah. No, because the thing is, these were their colonies. All the Jews from Aden, the Jews from a lot of places, it was their colonies. And they had very, very little appreciation of their food because when they went to their colonies, they just brought English food. They got their chefs to cook English food. They had food sent. The richer ones had food sent from Harrods. And others would bring bags of tins or things. But they wouldn't eat local food. So there was. And when I had tea parties, because I went to an English school Cairo, it was called English school Cairo, I would tell my mother, please just have jelly, scones, roly-poly, you know, all the things- All the Western things. Please don't have anything else because they don't like it. They, poor things, it's not they didn't like it. They just didn't know. Because even at school, at the school, we had just English food. The Egyptian cooks were all there. But we only got English food.  So it's quite an interesting- Well, Claudia did that. It's your fault. Every, yeah, the whole country is eating Middle Eastern food because of Claudia. Well, no, I mean, the thing is, soon, it took many, several decades before restaurants, Middle Eastern restaurants, there wasn't a single Lebanese restaurant or a Turkish restaurant. Just the only restaurants were Cypriots. And the Cypriots, they were more like a cafe and we would go there and gorge ourselves and we were so happy, just happy to be there. But it took a long time and it took the Lebanese Civil War for restaurants to open because restaurateurs came and opened restaurants. And also, and then, and the Turks came and the Iranians came. And you know, everybody came and it wasn't me that they came for. No, but I do think that a lot of these cookery traditions, it's like you said, cookbook, what's a cookbook? You know, my grandma, she didn't know what's a cookbook. She wouldn't have a cookbook. She had the recipe that she knew that she learned from her mom, from her mother-in-law. And so- No, I just thought maybe we should start cooking, but I suppose that's kind of a- We're all getting a little bit- We're getting kind of a thing, but we do want to cook something. Okay, so we brought aubergines. We brought aubergines. Baba ganoush. Now a staple. Everyone, when you say Baba Ganoush now, everyone knows what it is. But I suppose it's quite a new thing for them to know and how to treat an aubergine. How do you choose them? Yeah, they've got to be firm. And you've got to be lucky as well because some of them have so many seeds.  But the best ones I heard are males because they have no seeds. And so it's- And they're usually slender. And it's white inside. And it means less seeds. And then, yeah, it just looks better, but it's always good even with all the seeds. And we're going to do it in two methods. We're going to put one on a fire directly and two in the grill. Okay. Do you do that at home? Do you put it straight on the fire? How would you cook them at home? To make them kind of smoky. I actually put them under the grill. Under the grill. So this is what we're going to do. Do you stab them? Because I would stab them so they don't explode. Yeah, quite important. So a couple of stabs or you could just run a knife along. But that's quite important so that they don't explode in your grill. So you can give it a few slits and under the hot is kind of, that's not your one.  I wouldn't slit them for the fire. But for the grill, definitely. And then into a really hot grill. I love that way, actually. Because it does give more of a smoky flavor. But I always feel I'd rather not have the flame and the mess and all that. The mess is real. Yeah, but it's not our kitchen, Claudia. So we can mess it up a bit. But they will burn and you need to give them time, don't you? It's all about them getting really, really soft. So important. Otherwise, the flavor isn't there and the texture isn't very nice either. If at one time when people started taking to all machines in London, they would grill them in slices so as not to fry them, not to have much oil. But they were always undercooked, always. And the skin was hard. And they hadn't got it right but they kept on doing it for years. But now everybody knows how to do it well. Yeah, thankfully they do. And then what else are ingredients that would go in? Once they're burned? Yes, yes, it's tahina. This is this magic thing. It's like the magic paste of everything, isn't it? But this is also one of those things. I remember when we came here, which was 10 years ago, we were 15, my god, I suppose. Yeah, well. You're getting on. What happened? But to me, you're babies. Yeah. At least there's someone we have to be babies. We should have not more. But we would go hunting for Gotahini and we'd go to Edgware Role because this is Middle Eastern food. This for us is the real thing. And yes, let me see. This one is a Lebanese variety called aliaman but there's quite a lot of different varieties out there. But for us, Baba Ghanoush always with a good dollop of tahini. This is a bit like they used to cook. No recipes, just put some in. Yeah. And then are you a garlic believer? Yes. Of course. So a bit of garlic and anything else? Lemon. Lemon juice, that's the other. Yes. This is like everything you do basically in the Middle East has to have garlic, lemon and if you can tahini. If you've got that, you're all right. Yeah. If you've got it in your fridge and in your cupboard. Then everything is sorted. You have dinner, yeah. Do you want to chop it for me? Yes. So wait, let's go back to the first book. So you had all these recipes. Yes. Horrible food all around you, so many memories. How did it come to be a book? Yeah, because I was testing them and testing them and I was having my family at the same time. I had married, I had three children and every day we would just cook whatever I was trying. It took another over 10 years before the book came out because I never thought it was going to be a book at the beginning. It's just for us and to pass around to people and to have. And then I became obsessed, real obsession. And everybody tells me I couldn't see anybody without asking them, do you salt the aubergines? How do you salt them? Do you put them with salt and those things? Do you put them in salted water? They said they were afraid of seeing me. Because I was asking them all the time. And then I also, it became for me a thing to do. It means I decided I can't just stay with the people who came out of Egypt. So how do you find people who are of Middle Eastern origin? I would hang around like the Persian embassy. And people would say, you want a visa. I've come here to look for recipes.  But just people sitting there would say, I've got some recipes and I've got their handwritten recipes that they gave me or that they sent me. Or that sometimes they invited me to dinner. So I got a lot of, it became my way of life that I continued this thing of asking people for recipes and chatting. But also I would go, for instance, I tried the embassies like the Syrian embassy. I went to the Syrian embassy. At the time, Syria was our enemy. It was the enemy of the Jews and all that. But they knew who I was and all that. But they were so charming. And my father kept saying, it's the best, the generous, the most kindest place in the whole world, Aleppo. And then he'd say, they are monsters. They are attacking Israel. You know? He would be so. But when I was there at the embassy, they would just say, this is your home. This is what Arabs do. This is your place. It's so welcoming, isn't it? Yeah, come to Aleppo, come. And I can think, all I want is recipes. You want to come and eat? I'm not going anywhere. I can't. I've got three children. So you were doing it just for yourself? Yes and no. Because it became, if I had been a scholar, I would have been doing a PhD. But because of my total fascination, I wanted to hear their stories as well. And this is why the book is full of stories, because people wanted to tell stories. They didn't just want to give a recipe. For instance, the Jews of Egypt. This is where I got all my stories of Goha. In Egypt, they call him Goha. In Turkey, it's Jihad. And Nasr al-Din Haja in Turkey. Jihad in Syria. It means he's the fool who is also Tuikari. But they were telling me stories of Jihad. And because they wanted to, and mainly the men, wanted to have something to say. They didn't have recipes. But we wanted to remember things that I'm writing down. And so they were telling me also when these dishes were cooked, and this dish, the full medamis, then some of the people from the Jewish Quarter, they made a full medamis with the hard-boiled eggs. They put it in the fire of the public baths. Oh, really? On Friday night, for Saturday. So there were all these things. And for me, it was just joy. Nowadays, people use the word pure gold. Because I just thought, you see, it is also my world, which I didn't really know. Because I was so Europeanized, my generation. My grandmother didn't speak French. She still wore Arab clothes, the one who came from Syria. And she mocked her daughters who spoke French. But my generation, my grandmother who came from Turkey, she was like a missionary from France. Because she was a teacher of French. She had studied in Paris at the Alliance Israélite universelle, a young French. It was these schools that taught French to the Jews in the Arab world. And so when my mother married, she just said she can marry if they don't speak Arabic at home. No, Arabic. So interesting. So she made us feel we were French. You know, we were going to an English school. And we spoke Italian as well. We had an Italian nanny. And we knew all the Italians. They were Slovene, really, Nannies. And yes, but we felt we were French. And that's how we were. No connection to your really Middle Eastern roots is finding that through these stories. Because my father was, he was Arab speaker. He had a diploma in Arabic and all that. And when he came here, he was so sad. I must say my father was never sad. I never saw him sad. He just had a good nature. He was always positive and always in good mood. But he wanted his own food of Syria. Yeah, his own culture, his own. Yeah. And so my mother, who had taught our cook to cook, because all the cooks came from villages. They were very poor. They didn't know any cuisine. And so they were taught by the families where they came. And they usually stayed forever. They would go to the village to have another child. They were living, yes. They were living on the rooftops in their small cabins or houses. Like in the Jacobian building. Yeah, exactly. Exactly. And that was our building as well. And they were up there. And yes. And so when my mother came in Egypt, the women just never worked. Not one single woman that I knew of my community. All the poor ones worked. There were lots of poor Jews. They worked. But my community, they were middle class. They didn't work. They went to the club. They visited each other. They did petit poire. They did all that. But suddenly my mother had none of that. She couldn't see her sisters. We had a huge, huge extended family. Everybody seemed to be our cousin or something. But so she threw herself into cooking. And she has her thing that kept her going that she was cooking for my father what he loves. Because she adored him and he adored her. So that's what she wanted to do. Yeah. And so there I was. Writing all the recipes, yeah. But yes, but I also... But you didn't stop there. You started afterwards. You went global. Like you wrote about Spain. About kind of the larger Middle East, the Jewish aspect. So I think it's because I was always asked. I think after I became the Middle East specialist right away, as soon as the book came out. Or rather, it was Jill Norman, who's coming later, who actually got my book to be read. Because the first publishers did only 3,000 books. And then they stopped doing any cookbooks. They just did schoolbooks. And so there was nowhere anybody was going to read them, except us, who bought all the books. But then Jill Norman picked it for them as a paperback. And then, yes, it was taken up. And it was taken up in America. And it was taken up. People came looking for it. And because it was the only one. And you know, when I looked for anything Arabic, I went to the British Library looking for an Arab cookbook in Arabic or in anything. And they didn't have a single one. And the only one they had, they said, come back next week, next day. And the librarian, he gave me a piece of paper handwritten. The only thing that was there were translations or essays about Arab cooking in the 13th century. One was found in Baghdad. One in Damascus. And one was in Spain, in Arabic. And it was the only Arabic cookbook that people found were medieval. Yeah. Because other than that, it was just a passed down tradition of teachers. But actually, there were, I should say, there were already cookbooks in Syria. And there was one of the great chefs who had written a cookbook in Syria. So I shouldn't say that there weren't any Arab cookbook. There weren't any at the British Library or to buy. I mean, I dare say there are more than one Middle Eastern cookbook in the British Library now. Now there's more, yeah. But I just. I keep being asked for quotes, even this morning. Go ahead. Somebody does every so often somebody is doing. Yeah. But I don't give quotes because it's not fair. There's too many. And I just feel, you know, the friends that I have, I didn't give quotes to. So I'm not going to give everybody. You can't anyway. It is. I mean, I think giving quotes to Middle Eastern cookbooks coming out now, that's a full-time job. And you're quite a busy lady. But I just want to really pause a little bit and ask you, because it's like you said, when you came all this horrible food, nobody knew about Middle Eastern food. Now it's so prevalent. So many cookbooks. Everybody wants to celebrate that culture. Everybody wants to know more and more and more about the tiniest detail. I want to know how you feel about that. And for me, as far as I'm aware, you were one of the first people who really made the connection between the food and the culture in the form of a book to write it down, which is now kind of almost like a common wisdom. We know now. Yeah, because now there's all the sociology department and topology department. They are asking me to give a talk to sociologists. And they're all doing PhDs and all that. And they keep calling me a social anthropologist or social cultural something.  I remember reading that book for the first time and saying, wow, there's a record here of really important stuff. Good. But you know, the thing is, I didn't even know that there was such a thing as sociology or anthropology. But this is amazing. You're just recording history. Yeah, it was recording people. Yes, and what they did. And now, yes, it is fashionable. And of course, also the marvelous food. Do you feel that it's, can you see your impact? Yes. That's amazing. Yes, because the people tell me. And yes, and I'm thrilled, I must say, to see what all you people are doing. All you chefs are elevating what was home cooking into something that is autkrisis. And some of it succeeds fantastically. Some of things not entirely. Not entirely. But you are doing fantastically. And what there has been a tradition of restaurants of the Middle East, like Turkish restaurants, Iranian restaurants, Lebanese restaurants, of course. And they are set in stone, their menus. It means they don't vary the menu. And I remember going, I wrote the introduction to a friend of mine's cookbook. She is a Turk called Nevin Halici. She's now revered all over Turkey. But she went into all the villages getting recipes from the women. And she wrote what is called a Sufi cookbook. She doesn't like the word Sufi. She calls it Mevlana. Because it's particularly of Konya, where the whirling dervishes and the Rumi came and the whole particular type of Sufis. But it was all based on food. And she wrote a cookbook with the food of Konya and the food that's mentioned by Rumi and all that. And a restaurant here, not far away from here. I've got the name. I keep getting senior moments. Made a dinner for her, for her book. And we all went. And there were several journalists. And we thought, this is fantastic. Because it was home cooking done by a restaurant in a marvelous way. But it was all things that they didn't have on their menu. And we said, please put this in your menu. They said, no. Why? And they said, because people don't expect that. They want people to come to know exactly what is there. And it's usually grills and meze. But then it's your world now. You've gone into that. But kind of go around about it. But I can say that you've got an advantage over them in that you, as your Jewish side and your Israeli side, you can use the foods of other Arabs. All the area. You can put sorgh, if you want. Yes, we have less of a tradition to it. That ties you down. You're not obliged to a particular thing. You can be inventive. Well, they don't feel they can be inventive. Because tradition is what they're about. And tradition is what has worked for them for a very, very long time. But I think now a lot of people are interested in a surprise or an exciting way of doing something, which you're going to show now. Which we are going to show. I'm just going to say, because what we're doing is exactly that now, is we're kind of breaking with tradition a bit where we're going to use exactly the same ingredients almost, apart from a little relish of chilies and garlic and a lot of lemon juice and a bit of sugar. So that's not going to go in our classic baba ganoush, which I'm going to use the nice aubergine for. But it is going to go in the aubergines we put in the grill. And do you want to empty that, and I'll make a tahini? Yeah, I'll do that. Or actually, you can make a tahini. No, you do it, because I'll do this. OK, so you do that, and I'll do that. So do you want to? But maybe Claude, you want to tell you something about how you're doing it, because after years of emptying a. And now you've got me a little bit nervous. Yeah, that's why. What do you mean, aubergine? No, I mean, you can either peel it, or then open it out and scoop it out with a spoon. And it's whichever. I think now, I always used to peel, but now I scoop out. I scoop out as well, because you get less messy, don't you? The peeling kind of is quite messy. And you could wait for it to cool down a bit more for that. I believe that flesh is beautiful and white. And people before were terrified of the bitterness of an aubergine. But the aubergines now, they were very bitter aubergines before. But they have been sort of. No, no. How do you say? It isn't anymore, is it? They are much sweeter. They don't grow them bitter anymore, they somehow. Well, they breed everything out of it, don't they? They've bred them out. It's like 90% chicken. Yeah. For the second one, I'm going to make a tahini sauce. So rather than mixing the aubergine into the tahini, like Itamar's going to do with the baba ganoush, I'm going to make a tahini sauce by just blitzing some tahini with salt. Yeah, I can see that you're saying tahini. And here it says tahini. I say tahina. But if I say tahina on the British Library recording, no one would know what I'm talking about. Exactly. And I feel almost, well, it's funny. It's a joke that it depends which country is selling something. Because it was actually Cyprus that sold the first tahina. Yes. So tahina stayed as they pronounced it. But tahina, this is the way Syrians do. And the same with frike. Yes, frike, frike. It's ferrik in Egypt. It's ferrik. But because it's Syria, actually Lebanon that sells it. So they say frike with an EH at the end. It's so interesting. It is, yes. Can I ask you a couple of aubergine questions? You can, but I'm going to make a noise. OK, so finish it. You can talk maybe. I don't know if you can. But we're just going to blitz it to a smooth tahini. And that's going to be ready for our next thing. Sorry, now you can ask your question. I know there's a lot of kind of, we're talking about tradition. But this, the brand aubergine, has a lot of superstition about it. Black that you need to peel it where it's very hot. I don't know why, but I always do that. Yeah, I also do. Why? I don't know. No. We just do. So we are married to tradition in that way. I think we've got to ask Harold McGee. Why to do it, yeah. We get the science of it. And also, I have a tradition where you don't use a knife. Well, you don't use a knife. Why not? Wooden spoon. I chop. Do you chop it? In Turkey, they chop. But you chop with the back of a knife. You do this, not this. Well, when I started making it, I was like, you have to crush it with a spoon. I don't know why. Yes, yes, you end up back crushing it with a spoon. You start with a knife. You start with a knife. You don't need to do it. If it's cooked properly like this, and it's a nice aubergine. No, but you never heard about the back of knife? No, the back of the knife thing is in. It was because I also do it in the way the Jews of Spain do it, that they pour the aubergine in a colander, in a strainer. Yes. So some of the Jews. But not a metal strainer. We don't have to. No. But so there you use the knife first, and then the spoon. OK, mix it so we eat something. Otherwise, we're going to, you know. No, but Claudia, I just want to say a few more things. I want to ask you a few more things. So after the book of Jewish food, the book of Middle Eastern food, you have become the kind of the final word in every cuisine. So your Italian book, it's really hard to do an Italian book after that book. And your Spanish book is so well researched. It's so thorough. It's amazing. You have this kind of, on the one hand, really scholarly approach and really methodical paraproach. On the other hand, it's really joyous. And you know, you can feel your love and joy for food in those books, which is why they're so great. And we've certainly tried to grab a tiny, the spirit of the oboe, in ours and in our restaurant. That's so kind. We always say that our entire career is a copy and paste job of yours. He's a quote for you.  That's so nice. You know, we love feeding you because. And it is fantastic. I'm showing you the other. The other version. Are you doing it in the other version? This other version, I'm just going to basically do the same thing, open it while it's hot and score the flesh and season it with a bit of salt.  Because it makes it a dish. Yes. And it's an excitement about eating it and the way it looks. But also, you've got the different layers and the different layers of flavor. And adding a bit of chili is like something. Don't get me wrong. I love a good Baba Ganoush. I have no problem. But sometimes we just add a little something. OK. Are you tasting first? Yeah. OK. Nice? Yeah. OK. Go in there. So we're doing. So if I serve this to your Syrian father. One of those. Oh, yes. With the chili. I don't know if that would work that well. If I serve my aubergine dish to your Syrian father, would he like it? Or would he go like, no, I don't know. He likes it the way it was, always. The way it was, yeah. Look, here's another thing we do that probably wouldn't be traditional. But he is excited. He used to go. He, yes, when he was alive, he used to go to restaurants. And at the time, nobody was doing what you're doing. Yeah. But he was, he came back and he'd say, you know, I saw this and I had this. So he was curious. Yeah. But for him. I suppose he wouldn't have drizzled pomegranate molasses on his Baba Ganoush. Or put pomegranates on there. So things do. And when I think nobody could buy pomegranate syrup, when for years, for decades, and I had to say, if you can't find it, because there was just two shops you could. One of them was in Camden Town. And it was called Mrs. Harrow. And she was Cypriot. And she sold everything that you wanted. But I kept saying, if you can't find pomegranate syrup, make a mixture of lemon and sugar. And you get, yeah.  You could do tamarind instead, because it had this sweet and sour thing. But so, yes, most of the things you couldn't. But in, I also went to Camden Town for filo, basically. You see, filo is now spelled here like the Cypriots do. In America, it's like the Greeks do. And which communities came. But I remember going to a place also in Camden Town, the only place where you could buy filo, they made it on the spot. And you'd go there and you could watch them make it. I mean, they had packets ready for anybody who came to buy. But you could go and watch. And they also made kadaifi. Amazing. You could watch them do it. And when I go by, my daughter lives in Kentish Town. And so when I go by, where they used to be, that's the shop. I just feel, oh, if only. Well, it will come back one day. Yeah, and now you can get it everywhere. Yes. You know, not made on the spot. But you can buy it in every supermarket. Which is amazing. And so many Middle Eastern shops. But also, yes, Indian shops now are selling Middle Eastern. Middle Eastern are selling Indian. Somehow, everything from the East or Asian can be obtained somewhere, everywhere in England, I think. Try a little bit, Claudia. I know that the first time that you came to our restaurant, I was so nervous and you were so kind to us. And very encouraging. But I'm still always a little bit nervous cooking food for you. Like elegantly done. Can I eat it just with a spoon? Whatever you want. Just a bit of, yeah. So we're watching you, so no pressure. Yeah, I'm not looking because I can't. I'm just going to look away. Eating all kinds of food. Living legend, Claudia, trying our food. No pressure. No pressure. Well, it is wonderful. And the thing is, it's also, it's a different experience. Yes. Very different experience. And it's hot. It's hot because it's served hot. But it's also hot from the chili. Yeah, too much. And I think the sweetness of the tahina and the thing is there as well. I think it's a marvelous combination. And I'm sure they're lucky, the people who come to your restaurant. Oh, thank you. You're so sweet. They definitely, we are great debt to you. And our diners, they are great debt to you. It's, you know, they say living legend like something from the past, but of course, you're still working. I'm still there. And you're still doing so much.  How lucky we all are. Thank you. I'm so lucky. I'm so lucky to have you. Thank you so much. Thank you.


So we have here Michelle Navavian. Yeah, I said, right, good. So she's going to talk about integration system using Python with Pandas. So Michelle here has been working at Bloomberg for 16 years, which is a lot of time. So I think that's really good. And she works in application teams. She's the team leader of an application team, right? And she works with Python C++. And I hope you enjoy her talk. Thank you. Thank you. So my talk is a bit of a software engineering talk. So specifically, we're going to talk about integrating systems using Python and Pandas. And it buzzes when you click forward. So specifically, what I want to talk about is Python as an integration facility. And what that means, and I think what I'd like for you to take away is that Pandas is not just a data science tool. So if you pull up Pandas' website, the entire description is about how it's awesome data science. And what I'd like for you to learn today is that you can use it for software engineering system integration specifically. And hopefully, I'm able to impart that. So the same features that you find, again, if you look up the website, the same features that Pandas, that makes Pandas excellent for data science. So specifically, the data structures, the data frame, the slicing and dicing, joining, and whatnot. And also the ability to read and write data sets into different forms very easily, very little code. Those same features of Pandas make it excellent for system integration. So specifically in our use case, we're integrating. And the software engineering problem is that we're integrating, I've simplified it to two systems, or endpoint systems, producers and consumers. So we want to be able to independently design our goals. You want to be able to independently design these systems. And the other really cool thing is that with this integration facility that we built, you're able to really integrate both new systems and old systems, meaning legacy systems. So that's the value here of having this layer, this integration layer, is that you don't have to redesign your legacy systems. And you can build your new systems and the design that you think is suitable for your new system. So again, we use the Pandas toolkit for its ability to maintain different, for being able to maintain our different data models in our different systems. We want to be able to have different interfaces. So you don't want to have to make any concessions for your data model. For example, a new system or one endpoint system because of the other system. You don't want to make any concessions for your interface. You don't want to make any concessions for your data model. And you want to be able to, this is also really cute, you want to be able to produce your data once in one form in your one data model. And then consumer applications and these systems on the other end, they can consume the data in different ways and it's produced once and it's consumed in different ways. Different applications can consume the same data. So our goals. And before I get into the next few slides, I want to give you some anecdotes or a little bit of reference about why these are our goals. So traditionally, and in my experience, the way that systems are integrated is as follows.  There's a contract. You agree on some data structure that this is the model, this is the object that we're going to communicate. This data structure gets filled by the producer and cued and then on the consumer side, it gets de-cued. So both sides need to know that contract. They need to know that data structure. They need to know that there's a queue in the middle. Something more crude. I've seen it as well, something more crude and far worse is the producer system writes some data into a database and the consumer system knows about that database and goes and retrieves it.  So our goals are to reduce this kind of interdependence or having to have knowledge of each other and really reduce the requirement, the need to be able to have to redesign either side. So specifically on your consumer side and in our case, on our consumer, we had a legacy system and we were really not interested in going and messing with its data structures, messing with its interface. We just really didn't want to just mess with that. So the problems we aim to solve, we wanted to acquire data and that's pretty much the role of our producer. It was acquiring some data. We want to be able to acquire data and pass it along to the consumer. And the consumer right now is receiving its data from someplace else and we want to short-circuit it and start creating data from this, our new system. And the thing is, in order to be agile, in order to make it safe, we wanted to be able to do this in increments. We wanted to build our modern system up gradually and we wanted to incrementally migrate and deprecate the legacy system and deprecates really the inputs to the legacy system. And really again, I want to repeat, we wanted to make sure there's no interruption in that existing system. It wasn't just that it's a legacy system. It was really serving a very important product and it had to keep running. So no changes to the legacy systems, interfaces, and data models, key goal. So we built kind of a structure like this. So we had our producer with its own data model. We had our consumer on the other side with its own data model. The other thing was that that consumer, its interface, its requirement was files, required files. So files for the data that it would consume and also files for being able to, like as a signaling mechanism, a done file or OK file. So everything file integration. For our modern system, we didn't care. Why should I take the data I'm writing to a database or have memory resident in a service and write it into a file? I don't care. That's not really my data model. I have a separate data model. And in this case, we had our databases and whatnot and we had a service interface for those. And what we did in order to make sure that we don't need to have any interdependence between these systems is we built an integration layer. And this is where we used Python and Pandas. We built an integration layer that would take inputs from the producer. It would apply indexing and joins, concatenations and whatnot. And it would output the required format. And it would go to the whatever application, multiple applications usually consume the same data, like pivoted for whatever reason, whatever the application needed to do. So the integration layer. So let's talk about that. We used Python with Pandas for the integration layer. And we used it for consuming the data, munging it, delivering it. And this is kind of a pictorial of that. We kind of wanted to produce the data. I mentioned databases, services. Also, sometimes we had a workflow where we would produce a file already. And we didn't want to produce the file again. And we didn't want to necessarily go and access the data again. So sometimes our inputs were files also. And so we used Pandas in the middle. And on the output side, we used files. But it's very easy to write database as well, or call service. So again, specifically, our goal was to have complete isolation of our endpoints. So we created a Python service. And in order to specify and really quickly spin up new integrations, we had JSON configs. In the JSON config, we specify where the inputs come from, where the outputs should go, what to do if you get collisions, if you receive the same index twice. And sometimes the outputs have to go in multiple places. That can be configured in the JSON. Then we used, inside this integration layer, we used Pandas to read any format, filter, join, pivot, and then output into text formats or pivoted text formats. So this isn't the real integration layer. I created some sample code to demonstrate what I'm talking about, the kind of design I'm talking about. It's not using any JSONs. I kind of put together some test files. So tell me if I need to use a pointer. This is minimal code. So I created two files in different formats. One of them is space delimited. The other is CSV. And here, I printed the data frames. And I created join. I want to join the data. And then I output it in two different formats. And here, I made it very simplistic. One of them is the CSV. The other is a text file. Or a pivot. Let's say I want to, again, take the same data. Now I'll take, again, a file. And then I'll take some existing file that I had used again. And then I'll pivot the data. And then I'll merge it again. And I'll do an index on it. And then, again, I'll send it out. So that's really, I mean, that's it. The pandas allowed us to write so much less code than we would even in Python. And that's one of the reasons why we used it. And in addition to that, we had complete isolation of our producers and consumers. We were able to incrementally replace the data inputs for our legacy system, our consumer. We were able to integrate an old system with a new system without having to redesign the old system. Honestly, without prejudice, we could be integrating any kinds of systems, right? And we were able to preserve business continuity. This is probably from our business point of view, our product point of view, the most important thing is you maintain business continuity. And that's it. So not a lot of things used. So the resources are kind of minimal. I'd like to take your questions. OK. Thank you for the talk. I see we have one question here. Hi there. Thank you for the talk. It's a cracking idea, very inspiring. You mentioned JSON configuration for input and out. But maybe you could elaborate a bit more. I'm really curious how you define those things. So the JSON configuration was basically where to get inputs from. And so there were some named entities in the JSON, like essentially where to get the data from, specifically what kind of transform to apply on the data. So again, our data models are different. You need to apply a transform on the data. And so there, there would be, again, named entities for being able to do a merge or a pivot, right? Specifically, we had in the JSON configured how to deal with collisions. So if you get the same thing twice, what do you want to do, right? And then whatever are the outputs? Again, like the columns that you require, in our case, it was files, what columns, what file names, what file paths, where it needs to go. So those kinds of things we specified. So the point was that any time we wanted to do a separate, a new integration, or rather replace one of the data inputs to our consumer system, we would just spin up a new JSON. And if the kind of data transform wasn't supported, obviously, we just spinned up. We wrote some more Python code for a little bit more pandas and just a new name in the JSON. Any other questions I think you had, right? Yes, thank you for the talk. So if I understand correctly, so JSON files provide recipes for the transformations. My question is more about when developers get to develop their transformation functions. Do you use any tools or packages that would type check the schema of your pandas data frames that go into the functions? I don't remember, actually, if we did anything like that. And probably not if I don't remember. I don't think so. But that's a good feature. Honestly, we own the producer. So we were kind of confident that we know what we're doing. And we own both the consumer and that integration layer. So I don't think we did that. I don't remember anything like that. OK, we have another question here. Thank you very much for the talk. I have two questions. So the first question is, what kind of service was this? Was it a pull push? And my second question is, did you ever come across any use cases where you were hit by challenges such as latency or due to the size of the transformations? And if so, how did you deal with them? OK, so I'm going to take your second question first because I remember it now. So the latency, honestly, I go back. It's not a data science use case. We had maybe in the orders of tens of thousands of things. So really, it was fast enough for us. I mean, it was faster than other solutions we tried, right? So we didn't have any problems with that. It was working beautifully. And your first question, just say it again. What kind of service was it? Was it a cron job? OK, so I'm at Bloomberg. We have a Bloomberg middleware that we use, that's kind of very common to use. And it supports, so you can build service and it provides necessary tooling for queuing and whatnot. So it was a Python service. It builds using that middleware. And I think you meant for the integration layer, correct? And yeah, I don't know if that answers your question, though. I mean, it's not like an M-Bus. And it's not like Kafka. Basically, you provide your interfaces, basically. You provide how you want to work, what kind of requests you want to make to your service. And then you also specify what kind of queuing or how many messages, for example, you're willing to queue up or when should it barf and whatnot, that kind of thing. OK, I saw somebody else had a question. We have time for two questions that I'm seeing now. I'll go with you later. In addition to a technical problem, this also seems to be an organizational problem because now you have more moving parts that you have to worry about. What sort of steps did you take to make sure, for example, when somebody changes the legacy system, even though you don't expect it to happen anytime soon, there's some way of making sure that your transformations get changed aside from just remembering that that has to be done? So we actually didn't suffer that problem because maybe I can try to answer it. We didn't suffer that problem mainly because it wasn't the first time this consumer system was consuming data. It already had contracts with its data providers and it was consuming data in a very specific form. And it's unlikely that that form changes. Now, to your point, what if it does? How do you detect that something's wrong? Or what can you put in place so that in production, all of a sudden, your whole system doesn't stop, right? I mean, I think doing things like the gentleman over there suggested type checking and whatnot is possibly useful. I think that, obviously, it's a legacy system. Obviously, if we had tests on it, those would be able to help on the consumer side tests. But I mean, I think there's, I haven't thought about it. I'll think about it more. And if you chase me, maybe I'll have a better answer. We have time for one more question. Thank you. So this is happening within Bloomberg. And you're describing that Bloomberg have the producer and the consumer, and then you have the middleware to process all this. Do you have any advice for the situation that Bloomberg is a producer and the client is a consumer and building the client integration from the client side? Is there any advice for that? Yeah, so we actually have lots of teams that support. I mean, Bloomberg is a huge data provider. And we have lots of software for producing that data and delivering that data in condensed forms. We've got tools for being able to access the data with an API from Excel or from whatever non-Excel consumer systems. A lot of our financial clients use Excel, actually, but any system. But yeah, I mean, there's quite a lot of infrastructure around that. This is internal to, this isn't for external clients. This is internal for internal systems. But those would have, they are the amount of data that clients consume is vast. So the problems, really, the most interesting problems are condensing the data and being able to transmit it quickly. The most interesting problems are, how do we have accountability for what kind of data clients are taking off of the system? So it's a different set of problems. And they are solved, or hopefully. Yeah, I'm sorry, but we don't have time for more questions. I'm sure that. Thank you, everybody. Here we'll be around for the day. And you can stop here maybe during lunchtime or something like that if you have any more questions. So thank you, Michelle, for the talk. I really didn't know that pandas could be used for integration. So one more thing to look in. OK, thank you very much. Thank you.


G'day, how you doing? My name is Adam. I teach chemistry and physics in Year 11 and 12 up in Darwin I got my degree from the Australian Defense Force Academy a bachelor of science I spent 12 years in the military Jump ship in Darwin and became a teacher and now other than teaching science I also like doing liquid nitrogen ice cream for school kids and launching model rockets right straight into an x-rays on one side the image of Wilhelm Roentgen. He is a German mechanical engineer who developed the x-ray tube and on the other side is a picture of his wife's hand handringing Which is a picture of his wife's hand with a ring and it was the first x-ray Officially released in the 22nd of December 1895. Okay quick bit of revision You'll need to remember that if you have two parallel plates Let's say for this example. This one's negative and this one's positive Then and you were to draw the field lines Then it's going to go this way because you've got to think where is that positive test charge gonna go as in the minuscule positive charge like charges repel and Opposite charge is a track now if you're an electron for example Which is going to be on this side and your E-minus You're gonna get want to get pushed away from the negative side and go over towards the positive And that is the basis for how an x-ray tube works Here's a very basic x-ray tube the electrons are released here And they go across the tube and smash into the metal target there It is done in a vacuum because if air was present in the tube It would prevent the tube from being able to do its work efficiently You don't want to air getting in the way of all the electrons leaving on the left and going through to the right To smash into the target metal the x-rays produced come out down the bottom And they can then be used for whatever purpose you intend them for is a more basic image of the x-ray tube What you can see here is that you've got your cathode Which is C and anode which is a the electrons leave the cathode Cross the electric field and arrive at the anode as they cross the electric field to accelerate remembering that F equals E Q so you've got the electric field strength E times the charge an electron and they're getting a force If it's getting a force F equals MA it must accelerate if it's accelerating It's gaining kinetic energy Those are like electrons gain a mountain of kinetic energy and then smash into the target there Most of it tends into heat hence why you need water and water out and the x-ray tubes require some form of heat reduction You'll note that there's a potential difference applied across the tube generally in tens of thousands of volts and Also a potential difference across the cathode Which allows a current to flow to which then boils off the electrons themselves Now the metal is in target that is in the x-ray tubes normally made of something really tough like tungsten because beta rays Radiation is really degrading So you need to make it out of something that's going to Live long enough to be commercially viable So that electron will fly across the tube and that'll come in and it'll come down at the atomic level and see a whole bunch of tungsten Nucleuses which have a mountain of tightly packed neutrons and protons in the center and of course the electron can get attracted by the protons and It's also going to have a bunch of a sea of electrons surrounding all these tungsten nuclei Now it's not just one electron with a few nuclei There's trillions of electrons crossing the tube and trillions of tungsten nuclei in the metal target And they're all coming along and they're all going to go into the tube Through the tube and into the metal target and they're going to have a variety of Results when the electrons arrive at the other side of the tube. They're going to have kinetic energy That energy will be transferred and the idea is to transfer it into x-rays to make a usable x-ray source You maximum frequency x-rays going to come from the electron smashing into a tungsten atom and stopping entirely all of its kinetic energy transferred to x-ray energy The electrons don't just have to smash into the nuclei itself They can also come close and and that's the example of This blue x-ray here where a an electron has come down and it's it's changed its direction Slowed down a little which is why we call this breaking radiation and it releases X-ray photon and the lower energy x-ray photon because that electron was further away from the nucleus The one in black has actually come a lot closer and changed direction in a much tighter curve and converted a bunch more kinetic energy into electromagnetic energy creating a x-ray of Higher frequency and higher energy and remembering that completely stopping the electron in its tracks Results in the maximum frequency x-ray now because you've got trillions of electrons smashing into trillions of tungsten nuclei There's a huge range of energies produced by the x-ray tube itself and that is something that we'll go to in greater detail later on. Thank you


Hello everybody. My name is Benedikt and welcome to our session about Kubernetes development environments, local Kubernetes development environments and Yeah, let's start the presentation Okay, so my name is Benedikt Hötisberger. I'm 40 years old. I'm from Cologne, Germany I work at Mugenius and I'm DevOps engineer and software developer. I like to program and go and type script and Swift and a lot of bash and my main focus is DevOps topics back-end development and of course the most important part Kubernetes my hobbies are family coding and aquaristics and You can contact me at my email address or on X Okay, perfect. So today we are talking about what problems are we facing with local development environments? We're going to look into why we need local development environments in Kubernetes and we are going to do a live demo and and create run and deploy a container app locally and We are going to look into how it works So First of all, what is the problem? so for developers and It's very complicated when you first get in touch with Kubernetes and for experience Kubernetes Users admins, it's it's pretty easy. It's pretty much straightforward. But when you first come into contact with Kubernetes, you have a lot of Names which you are familiar with but they mean something different in Kubernetes and so you have to learn a lot and Works on my machine still happens with containers. For example, if you have different CPU architectures, you still have works on my machine and Containers do not completely solve that and Yeah When you just focus on container or on your container, which you run on your Docker environment Or your container environment on your system You are missing out a lot of Kubernetes essentials And if you in the end will integrate everything it will not work as expected so for example a config map services secrets ingress is PV is PVC storage classes and I guess around 40 more workloads Which are essential and you need to consider them. Maybe you need them. Maybe you don't yeah, but You're missing it out when you just focus on the container layer networking when it comes to hyperscalers like AWS or Azure or GCP yeah, it's pretty complex Because there are a lot of computers involved until you reach your Kubernetes cluster and you do need to have a lot of knowledge about the vendor mechanics and about VPN firewalls permissions Rbac and whatnot and It can be very complex if you just want to deploy your small little application Your microservice into the cluster and test it out so We are going to solve this with local Kubernetes environments and how are we going to do that? So we are going to use Kubernetes on the developers machine in my case. It's Docker desktop with Kubernetes enabled and we call it Kind which is Kubernetes in Docker desktop. So let's check it out here. I already opened the settings. So Just regular Docker Desktop and if I go to the Kubernetes settings and hit the NA robot in here, it will spawn very capable Kubernetes Cluster and this is what we are going to use for this Scenario here. So let's go back to the presentation. This is what we're going to do We will augment a cloud-based Kubernetes with load balancer SSL certificates and certificates and all this stuff right on your local machine and The outcome will be that devs can run containers locally But in a production like Kubernetes environment, so you have everything in place You don't have any switches like if local then do something like that disable proxies or whatever I've seen so many configurations like that. Yeah, you can do it exactly the same way like you would run it in production or in In any stage environment It doesn't matter So and the impact of doing this can be really amazing and you will speed up your work you don't have any external waiting times like for pipelines or Environments to spin up or stuff like that if something breaks You simply reset your local Kubernetes cluster It takes around five to ten seconds and you then you can start from scratch and this is awesome Yeah, so you're going to speed up everything You will have better results. Yeah, because the thing with works on my machine will happen less often because you are running already a Kubernetes instance and stuff you overlooked before running it in Kubernetes You will have it covered because you're doing already fully fledged Kubernetes It will also reduce your costs because all your components can run on your local machine That means you might have already have like a really beefy machine Yeah, like a M M 2 and 3 or 32 gigs of RAM and so your machine is more than capable to do that and it just takes a few watts of energy and Everything is set up and ready to go This will reduce your co2 footprint Which is very good and it will also reduce your bandwifth bandwifth requirements and because of some regions of this world you might have a really slow internet and It's less of a problem if you do everything locally Okay, so let's hop into the demo In our demo, we are going to create a simple app. We're going to containerize it make it run and Kubernetes and Docker desktop. We are going to add SSL and then we are going to work with it locally So first of all, we are going to create our simple app in this case It will be a go application, which is very straightforward because we simply have a gin tonic Package and which prints out the current UNIX timestamp on port 8080. That's it So you can also do like complex operators here. And by the way, if you guys are interested I'm going to show you introduction into creating operators if you are interested and Let's start this application. I have already started it. So let's check out if it works I have a simple curl here, which is piped into JQ. So we have a little bit of formatting and you're already it's working So first step is done Our local application is already working and we get our timestamps here. So let's check it out. Yeah, we have a Nice debugging output. So I'm going to cancel it here So and the next step is we are going to containerize this application To do this I have prepared a really simple Docker file for this one multi-stage Docker file and we have a build stage and run stage and Yeah, it's nothing special. Although I should upgrade to go 22 Okay, so let's build this Docker file Perfect. Now I have a repository called meetup operator. I already tested it like three hours ago. So I guess it used it from cache and The next thing we have to do is we have to create some Kubernetes manifests So we can set up everything in Kubernetes. First of all, we're going to create an deployment in this case I have purposely set up a wrong image here This image does not exist So it's going to fail and the image policy a pull policy is also if not present Which is default, but we need to change it in a few minutes. So just keep that in mind So the service is nothing special just cluster IP 8080 port and so we can Excess it and we have an ingress Set up so we can reach this service Under the domain or the host name meetup.local.mogenius.io This local.mogenius.io is something you should keep in mind Also that we set up a secret for that and the TLS host Okay, so now I've applied the three manifests here and they have been created in my cluster. Oh The next step will be we are going to fire up K9S update the image and the pull image pull policy. So everything works So this is what we're going to do.  It's called meet up Operator typo Operator and the image pull policy will be Never So by using this so this is the image. I just a few seconds ago created meetup operator And it's it stored locally in my Docker desktop and the image pull policy is never and this tells Kubernetes to use the local Docker desktop Image registry So this will be very fast because it doesn't have to pull it from anywhere It just low uses a local available registry Okay, so let's save that Let's jump into it and we can see it's already running perfect so if I go now to here and Call this again. Nothing is working. So why is it? Let's go back to all the presentation Yeah, we need to do a port forwarding first obviously Okay, so let's jump back here to the pod create a port forwarding to AT-AT Hit enter go back to our check and Perfect now we get requests from our Kubernetes cluster and if I turn into the logs, I can see them here very good So this thing already works. So the next step will Be to access a HTTPS side So SSL secured website and with this special domain here. So let's copy it Okay, I've copied it Change the address here Executed and it's already working perfect So I've and I have no problems here with SSL verification the HTTPS Works perfect. So let's go back to our logs and I can see here The referrer is different because it's now coming through the metal alb load balancer and this is the IP of the load balancer here so Very nice. This is already working. So and now you guys might ask yourself. Why is it working? Oh before we proceed, we will check it out on the website. So I'm going to Do that and do a heart refresh here. Perfect. And if I check out This is not an SSL secured website Obviously because you cannot secure local host There's not possible to create a certificate or you have to create the certificate into into the browser Which is very not convenient. So let's check out what's happening here This is our special domain. If I do a heart refresh here, everything is working again And if I check out the connection is secure and The certificate is valid and you can see the certificate is valid from 20 January to 19th of April it's created by lead encrypt and So it's working perfectly. Okay. So let's jump into the presentation again and look out why this Works. So first of all, let's do an Anna's lookup So I did an Anna's lookup on test dot local dot more genius point. I dot IO And I can see that it's a white card domain And so I already know it always responds with 192 168 661 as an IP address this is a local IP address and I Have already or I have also set it up on my local machine And so we can map it here and this is one of the most important things So we have a wildcard certificate to this IP address So let's head enter. So what are the requirements? So first requirement will be metal I'll be as a load balancer The second will be traffic, but it also runs with engine makes ingress controller And you need to install the TLS certificate on our certificates you also have To do some more steps and one step would be like you have to identify your own bridge interface You can see how I did it here. This identifies my bridge interface as 0 As 100 or bridge 100 and I'm going to set an alias to this For this IP address is the IP address the DNS record response Okay, so this is the next step So we'll set up everything like that then we introduce an address pool for metal I'll be and maybe we call it more pool for example and we Tell it to use this address range from 1 to 50 So we have IP addresses for a load balancer and then we are going to do a simple patch for the service of the traffic so that the traffic is now going to use this IP addresses and When you have also set up your TLS certificate, so let's look it up here. I go to secrets Secret Hit all and then I see there is a certificate with a secret which is called local more genius. I owe TLS If I do an X on this I see there's a TLS third Public certificate and the private certificate and this is the way we are going to make Certificate manager third manager like validate the certificates Perfect, let's go back to the demonstration So if we have set up everything until here and we have a completely fully fledged local setup Which is capable of doing nearly everything you can do inside the cloud And everything with open source software Okay, so let's summarize that first of all we have identified pitfalls before going into the cloud by using kubernetes local development environments Hopefully we have leveled up our kubernetes skills with this stuff We have introduced a convenient way to use local SSL certificates by the way we have a github Web page where you can like read every script out and check everything we have done here Maybe it was too fast in this presentation We have improved the speed of your Whole setup we have reduced costs your CO2 footprint and we have reduced the bandwidth usage Okay, and Yeah, no, I'm at the end of this session Thanks a lot for your time and if you have any questions you can contact us Especially at the cube con 2024 in Paris some of us will be there and you can also check out our github website You have everything about this presentation all scripts and also the shell script of this presentation Yeah, thanks a lot for listening and enjoy your day. Bye. Bye


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