Welcome back to the Fire and Water Cooking Channel, I'm Darren and today I'm going to do series, part two of the series that I've been doing on the basics of sous vide and today we're going to cover the equipment. So that's one of the bigger things. People get confused about what they actually need to get started cooking sous vide. Once they get their heads wrapped around what it is and what it can do, they also want to know what I need. And one of the first things you're going to need is an sous vide circulator of some kind or a standalone sous vide unit. This particular model here is a basic sous vide circulator that's made by Gourmia and all it really does is keep the water at a certain temperature and circulate it so that it stays at that temperature. This one's pretty basic, it doesn't have Wi-Fi or any fancy controls on it, it's pretty easy to use, there are manual controls, you pretty much set the time that you want to cook and the temperature you want to cook at, press start as soon as it gets to the temperature that you want to cook at, an alarm will go off, you press set again and then it will count down the time.  These start anywhere from $30 to $40 all the way up to a couple hundred depending on what kind of functions and different options they may have. You can get a good basic one like this Gourmia is like in the $60 range, GSB 140 from Gourmia and I've had this for over 6 months and I've cooked with it 3 or 4 times a week, sometimes for 48, 60 hour cooks at a time and I've had no problems with it so like I said, these are, this one's a pretty basic model, they do also make models with Wi-Fi control or Bluetooth control where you can control it with an application from your phone that hooks to either your Wi-Fi in your house or you can just stand with your, you know, if you're within range you can use it with Bluetooth. So those are just options, you know, if you want to mess around with that. You don't need the Wi-Fi or the Bluetooth, sometimes some of the models like the Jewel and the Innova have recipes and stuff built into it that you can use with it that makes it more easy for people that are new to sous vide cooking, they can just pick steak, you know, medium rare, press a button and the unit will cook for you. So that makes it, does make it easier, it also adds to the cost. So you know, the more options and just like anything, just like a car or anything, the more options you have added to the unit, you're going to be paying more for it. I know the Jewel's like almost $200 but you can't access the controls except for by a smartphone using Wi-Fi or Bluetooth. So just keep that in mind, you know, you don't really need to get the most expensive unit to start out with, you know, get something basic to try it out. That's what I did. I got something that was, I knew was going to be a better quality but basic so I could try out the cooking method and see if I liked it before I started spending any more money. This particular unit by Gourmia is a multi-cooker. You could also start out that way. These are good for people who live in apartments or college students or somebody that doesn't have a big kitchen and store a bunch of different equipment because what this thing can do is act as a crock pot, you can do cook rice in it, you can cook stews, all that kind of stuff. Same thing you can do in a crock pot but you can also, you know, it has a rice cooker, sous vide function. It has about seven or eight different functions that you can actually use this for and they all work pretty well. The only thing that you have an issue with with a unit like this is you don't have a whole lot of space that you can, you know, cook in. They're also good as backup units if you want to use it for, you know, if you're cooking meat in your normal setup you can cook vegetables in this one. So it's all what you're looking for. They also make stand-alone just plain sous vide units that are similar to this but like I said you run into size constraints and some of them are actually a lot more expensive than getting an immersion circulator. Now we're going to go into the containers. What kind of container do you need to do sous vide and I tell everybody you don't really need to buy an extra container if you already have one at home.  I happen to buy this or actually got this for Christmas when I asked for my sous vide unit and this is a polycarbonate food container which you can get pretty much at any restaurant supply store. You can get them on Amazon. I have links below for those as well but in all it really does you're looking for something that's hard plastic here that can take, you know, a good amount of heat up to 250 degrees so it's not going to melt and that will hold your immersion circulator when it clips to the side so it doesn't move around, doesn't bend. You don't want to get one of the plastic containers that's used for like storage or anything because they're not as thick and hard plastic they kind of once they start getting hot they'll, you know, get a little loose and get, you know, break easy leak. These are kind of designed to take on and not really break so also you can buy a cooler. I use a cooler for my bigger cooks like if I do a big brisket or if I do a couple pork butts stuff like that I'll use an actual cooler that I converted. All I really did I took a Coleman deep cooler it's a stacker cooler and I cut a hole in the lid to stick the immersion circulator in and that works real well for your bigger, bigger type cook so I usually if I have a couple, if I'm cooking a lot of pork for pulled pork for people I'll use that cooler if I'm doing racks of ribs, if I'm doing, you know, a big huge brisket I'll use that as well so you can get these type of containers on Amazon anywhere from 25, 30, 40 bucks that are pretty basic. Some of them you can buy the lid for them. This particular one didn't have a lid available for it when I bought it so I actually ended up making my own little made up lid here with wine corks and you can also use saran wrap to cover or aluminum foil or some other way and all you're trying to do when you have a lid or you use any other method is to eliminate evaporation and to be able to keep that temperature more stable. So when you're cooking for a longer period of time, you know, like 10, 15, 20 hours you're wanting to have very little evaporation you want to keep as much of that water in there as possible. So that's why you cover it, use the plastic wrap or what have you. You use a container no matter what it is if it's a plastic container, if it's a stock pot, if it's anything that you're going to use, you got to make sure that you protect your countertop. If you're going to put it on a counter to cook, use either pot holders, some kind of trivet like this silicone trivet, something to set it on top of because you don't want it on top of a granite or wooden countertop because it will affect the finish on it. Even though this is granite, if I left this on here for let's say I did a 24 hour cook on steaks directly on it, it's going to discolor the granite because there is a coating on your granite and most of your even your if you have wood or any other kind of countertop has some kind of coating on it. You're going to have a certain amount of heat for a long period of time. So make sure you use pot holders, trivets, couple dish towels that you're going to set it on or you can set if you're using a pot, you can set it on your stove top. You just want to make sure you put something under it so it doesn't discolor your countertop. So I wanted to make sure I touched on that because that is very important. Next step from containers is actual rack systems and racks aren't really necessary to get started. They just make just like with a lot of different accessories.  This is an adjustable rack where you can take these out and adjust it. They actually make it to where I'll actually hold it down in the water real easy. So that they don't float. Sometimes a lot of the meats can float like pork, beef with a lot of fat in it, some vegetables they float real real bad. So you need something in there to hold it down. You can also get a rack like this which is from Ikea. It's actually a I think a pot lid rack. I think it was like $7 at Ikea. I use this a lot because it's stainless steel so it won't rust. But it's kind of heavy, probably weighs a good you know half a pound or so and it's flexible. So I can use it to hold steaks down and tighten it up or I can turn it over and hold the roast down with it. So I use this a lot for oddball shaped stuff. And that's all you're really doing with these racks is you're trying to keep the food under the water. So they're not necessary, but sometimes they make things a lot easier. So now let's talk about bags. Things that you need to put your food into to be able to cook it. A lot of people will buy a vacuum sealer, a lot of people will use Ziploc bags. You don't need to buy a vacuum sealer to cook sous vide. You can use a regular Ziploc bag and you can use the air displacement method. What you do is you can Google it or look it up on YouTube. You take a bag with the food in it, you stick it in the water and when you stick it in the water the air is naturally being pushed out by the water. So you stick the bag of food into the water almost all the way up to where you can seal it. Then you push any of the remaining air out that may be at the top and you seal the bag. Then you can just put it right into your water bath and you can clip it to the side of the container and it usually will stay down pretty good. But I actually chose to buy a vacuum sealer because I use it for other things as well and I find that easier for me to do. It's cheaper because you can buy the rolls of generic vacuum sealer bags for cheap and they turn out cheaper than the Ziploc bags. So it's all personal preference as far as that goes. So if you don't have a vacuum sealer you don't need to buy one to do cook sous vide. But just like with other accessories it does make it a little easier to store your food. What I do, since I do use a vacuum sealer, when I buy meat I buy it in bulk usually and I will vacuum seal it and freeze it. But much when I buy the meat I vacuum seal it, season it, throw it in the freezer. When it's time to cook, grab it out of the freezer, throw it in the bath and get it cooking. Add a little bit of time for it being frozen and that's it. So that comes down to personal preference. They also on vacuum sealer bags, a lot of people don't know that they make different sizes of bags. They actually have the 11 inch wide, the 8 inch wide but they also have what's called the expandable vacuum sealer bags that are pleated that will actually open up so you can use them for bigger meats like brisket or pork butt. They're a little bit more expensive than the regular vacuum sealer bags but they work real well. I have, especially in my Facebook group, a lot of people who just want to do a brisket for the first time. They don't have those type of bags so they try to cook it in the packaging from the store which I never recommend but if you buy the expandable bags you can just get one roll of them. I think it's like 25 bucks for a roll of them. It'll probably last you a good two or three months unless you cook brisket every week but they make it a lot easier to use it with the big pieces of meat. So the last thing I want to talk about is the searing, how to sear or finish your meat. When we cook sous vide, you know, when we take it out of the water bath it's really, it's cooked completely but you still need to finish it because it looks kind of gray and ugly the outside does so you want to sear it somehow and there's several different ways to do that. You don't need to buy any extra equipment to do it. You can actually use a cast iron pan and do it on your stove top. I do a lot of grilling. I have a couple different grills that I use. You can use a gas grill, you can use a charcoal grill. A lot of people will buy this particular piece of equipment which is a searsaw that you can attach to a torch and with propane, you know, propane tank and what this does is it just lights up like that and it disperses the flame so you can actually sear your meat. There's a lot of people who use that. It's not necessary. This particular setup right here costs over $100 because this is $75, this is like $30 and this is probably another $10. And it's not the most optimal way to sear as far as I'm concerned. I can get a better result on a charcoal grill, on a gas grill, in my pan on a stove.  I can throw it in my convection oven, just crank the heat up to 500 degrees, let the oven get up real hot before you put the meat in there because you're not really wanting to cook the inside, you're just wanting to get a good sear on the outside.  In this particular unit here, this Gourmilla Multi-Cooker, I could actually sear in it, but actually this whole little unit comes out, but it's a non-stick pan in here that actually gets up to 425 and I could sear in this if I wanted to. It's not optimal, but you could do it, so it all comes down to personal preference, you try what you like and then do it that way. If you're not having good luck doing it on the stove, try it on a grill, if you don't want to do that, try the sears all, but they all work well and that's about it. There's really no other equipment besides other little gadgets here and there, you can buy little weights that are made specially to go in the bag to keep the meat down, you can buy little rubber insulators for some of these type of containers, but none of that stuff is really necessary. I hope you guys enjoy these videos, I hope you get a lot out of them. Please go ahead and like this video, subscribe to the channel if you're not already a subscriber, hit the bell notification so that you can find out when we have new videos posting up. Make sure you follow us on our Facebook group, we do a lot of interaction, we do it's growing every day, people ask questions on there, people post recipes and cooks and pictures, that's our most interactive channel that we have is our Facebook group, fire and water cooking channel or fire and water cooking group, we also have a Facebook page where I release some videos and some other stuff as well, so follow us on Instagram and Twitter as well, but thanks again guys, join us for the next video and we'll see you soon. What's up?


majority of the restaurant owners they would just give their password to their consumers and that's it. They do not collect their information and thus this becomes a very transactional relationship between the restaurant owners and their customers and in today's time and age not having a direct relationship with your consumers is a big problem. We as restaurant owners must meet our customers whether it is through their emails or Instagram we must be present in these places to actually develop this relationship with them that's the reason why this is such a missed opportunity that not a lot of people are taking advantage of.


The question on which rests the government of the United States is the Constitution. Like most important political documents, the Constitution is subject to interpretation. That is one of its great strengths. The Constitution is not a legal straight jacket. It is firm and yet flexible enough to meet the needs of an ever-growing, ever-changing nation. Naturally, the question arises, who is to say what the Constitution means? Who is to say, for example, whether a law enacted by Congress is constitutional or whether it is not? Congress, the President, the judiciary? The question arose during the very infancy of the republic. It brought face-to-face two eminent statesmen who have profoundly affected America as we know it today, President Thomas Jefferson and Chief Justice John Marshall. What Jefferson said was this, the voice of the people is supreme, let the people decide through their elected representatives what the Constitution means and what it means not. What John Marshall said, on the other hand, was this, the Constitution itself intends for the federal judiciary to make that decision, men who are appointed to the bench for life and who therefore stand above party strife and political turmoil. The difference of opinion of the two men on this crucial issue was resolved within the framework of a case known as Marbury versus Madison, a case which was heard before the Supreme Court in 1803 and which led to one of the most important decisions ever made by that court. Sometime during the fall of 1801, four men decided to pay a visit to the United States Department of State. And four men's names were Marbury, Ramsey, Harper, and Hull. President Adams, during the very last days of his administration, had nominated them as Justices of the Peace for the District of Columbia. The Senate had confirmed them. President Adams had signed their commissions and the then Secretary of State John Marshall had affixed to the commissions the seal of the United States. However, in the great flurry of activities during John Adams' exit from the political stage, these commissions had disappeared. Jefferson's Republicans were in power now. Thomas Jefferson was President and James Madison, Secretary of State. And the commissions of Marbury, Ramsey, Harper, and Hull had still not turned up. Gentlemen, I'm Mr. Marbury, William Marbury. This is Mr. Ramsey, Mr. Harper, Mr. Hull. We're here to see the Secretary of State. On what business? We'd prefer to put that directly to Mr. Madison. Mr. Madison has given instructions, very strict instructions, sir, that he be informed of his visitors business before they are admitted. Very well then. We're here to inquire into the whereabouts of four commissions, commissions for these gentlemen and myself as Justices of the Peace of the District of Columbia. The whereabouts? That's right, the whereabouts. We know that they were signed by the President and sealed, but they were never delivered to us. If you'll wait a moment, gentlemen. Ilseus, you won't. If he doesn't, I'll make him jump. You mark my words. Make him jump? There's little chance of that. You keep forgetting, Marbury, we lost the election. Mr. Jefferson is in charge now, and he'll play the tune, and we Federalists will do the jumping. We lost those commissions when we lost the election, and that is that. Well, I don't think that is that. We have a legal right to those commissions. Doesn't matter which party owns that desk. Marbury, let's go home. Not until he sees us. Gentlemen, I'm Mr. Wagner, the Chief Clerk. The Secretary has urgent business and cannot see you. He has directed me to talk to you. I'm at your service, gentlemen. Mr. Wagner, this matter concerns the Secretary himself. He cannot be disturbed. I'm sorry. If you will be so kind as to state your business. Mr. Wagner, the four of us were nominated by President Adams as Justices of the Peace for the District of Columbia. Former President Adams. The nominations were confirmed by the Senate. They were signed by the President, but they were never delivered to him. I know nothing about that. Nor I'm sure there's anyone else here, least of all Mr. Madison. You're aware, of course, that he didn't take office until May. I know that. However, Mr. Wagner, the commissions were last seen on a table in the State Department. Now, Mr. Madison is in charge of that department, and we intend to hold him responsible. I doubt that he'll accept that responsibility. Just so we don't misunderstand each other, Mr. Wagner. The withholding of an official document of the United States, a commission of office, is a crime for which a man is punishable under the law, even if that man is the Secretary of State. You're not considering, are you, taking the Secretary of State to court? Yes, we are, Mr. Wagner. As a matter of fact, we will take him to court if that's what it takes to force this department to produce our commission. You don't think any man is above the law, do you? The Secretary of State? The President himself? Now, Mr. Wagner, are you going to tell us about our commissions or not? I know nothing about them, sir. Nothing at all. Marbury and his companions would file a petition in the Supreme Court. What they demanded specifically was that the Secretary of State, James Madison, be forced by an order from that court to hand over to them the commissions to which they felt themselves entitled. The power to issue such an order, they knew, had been given to the Supreme Court by the Judiciary Act of 1789. The court then consisted of six men, Chief Justice John Marshall, Justice Alfred Moore, Justice William Patterson, Justice William Cushing, Justice Bushrod Washington, and Justice Samuel Chase, all appointed by either George Washington or John Adams. Let us assume the men have a case. Question. Is there a statute which would empower this court to hear it? There is. Section 13 of the Judiciary Act of 1789. The language, Mr. Patterson? Section 13, Mr. Chief Justice, authorizes us to issue court orders in cases warranted by the principles and usages of the law to any persons holding office under the authority of the United States. Then we can issue an order to the Secretary of State, directing him to produce these commissions. If the case warrants it. I see. I feel constrained to point out that this case should be decided to hear it, and should we have reason to find from Marbury that this case will set us on a collision course with President Jefferson. Now that he and his Republicans are in power, good, good. It's only a matter of time until they lay an ax to this court. The last remnant of their Federalist opposition. Now we have a chance to head them off. Only to be accused of acting from political motives. No, Mr. Chase. We would be furnishing Mr. Jefferson with ammunition. Irrelevant, whether we furnish him or not, he carries enough political cant in his head with which to load his cannon until the day of doom. We can't furnish him with ammunition. Mr. Marshall? Yes. Assuredly, this court has no business meddling with the executive or with his cabinet members. On the other hand, if Mr. Marbury is entitled to his commission, and if it's been wrongfully withheld from him, it appears this court has certain responsibilities. Responsibilities which I, for one, am willing to live up to. Thank heavens, Mr. Giles. There are some matters that brook no opinion. There's only one way to bake a tart or for marge. This is it. I thank God, Mr. President. No need to make light of it, Mr. Congressman. It's heaven. This, Mr. Marverson. Mr. President. What is that paper you have in your hand, Mr. Marverson? It's an order from the Supreme Court. What order? I've been asked to show cause why I should not be directed by the Supreme Court to produce certain commissions. Commissions as justice of the peace in the District of Columbia, the names of Marbury, Harper, Ramsey. Ignore it. Ignore the order. Nothing further? Nothing. My friend, the Chief Justice. What could have been more plain in the world than that he was just waiting for this opportunity? To strike at you, yes, Mr. President. To strike at the executive authority of this government. It's plain as day that he intends to furnish the opposition an opportunity to abuse you, to vilify you.  You have been attacked, Mr. President. Strike back. These commissions, Mr. President, do you know anything about them? I do, yes. I found them on the table of the State Department when I took office. I forbade their delivery. You hadn't arrived yet? Ah. You find this irregular? Consider. 42 commissions that Adam's crowded into the last hour of his administration. 42. And all of them picked from among my worst enemies. And with the simple motive of preventing me from staffing my administration with my own people, what else was I to do? Except for the life appointments which are irrevocable, I've treated them as a nullity. Expedient, but not altogether evil. What else could I do for so many years has this Republic been under Federalist rule? For so many years have we labored to drive them from the government. And now that we've done it, we have routed them from the legislature, routed them from the executive. They hang on thanks to Mr. Adams. They hang on to the judiciary like fleas to an old blanket. And the worst of it is we must feed and care for them while they try to strike down safe in their own fortress to strike down and ruin all the works of Republicanism. They must be. Move. Counter move, Mr. President. Repeal the Circuit Court Act. Repeal the entire judicial system. At one blow, we shall terminate all present office holders, create a new system entirely, and cut back the power of the courts to its proper limits. The people govern, not the courts. Well, that's madness, Mr. Giles. The judiciary system is perfectly adequate. It will suffice to replace its present occupants. Is it madness, Mr. President? Yes, Mr. Giles, it is. But in my present frame of mind, it's also a very tempting idea. Not practicable, but it is tempting. Now, the Circuit Court Act. Yes, I wish to see it repealed. As to replacing the present occupants of the judiciary, I think you're quite right, Mr. Madison. Yes, let's keep our eyes open for any opportunities to impeach two or three of these gentlemen, I think. That might have quite a good impression. That is not enough. Well, I shall not try to destroy the federal judiciary, Mr. Giles, although I wish to see its power curved. The Constitution prescribes that the three branches of the government balance each other, none is to dominate the other. If we permit the Supreme Court to concern itself with the business of the legislature and of the executive, we shall have conceded to them the right to control this business. And that is inconsistent with every idea of good government. Thomas Jefferson viewed the Supreme Court's action on behalf of William Marbury as an attack upon the executive. He retaliated first by means of the Congress. Under his direction, Congress repealed an important piece of federalist legislation, the Circuit Court Act of 1801. Congress then suspended the June and August terms of the Supreme Court. Next came impeachment proceedings against a federal judge by the name of Pickering. And finally, there were rumors that Supreme Court Justice Samuel Chase was marked for a similar fate. The rights of the individuals are at stake. Yes, of course. But there's a great deal more to it. The independence of this Court is at stake. The independence of this Court is provided by the Constitution. It's no longer merely a legal question that concerns us here. Congress has seen thoroughly to that, and I presume, under Mr. Jefferson's prompting, if we take it up now, we do political battle. However, the prospect of that may strike anyone else. I find it extremely distasteful. I find it hopeless. We are in midst of a battle. Yes, a battle which we cannot win. If we find for Mr. Marbury and order Mr. Madison to produce this accursed commission, what will happen? Nothing. Mr. Madison will simply ignore us. As we have no way to enforce our decisions, we shall have established ourselves as in irrelevancy. If, on the other hand, we find against Mr. Marbury, it will be said that we have vindicated the president because we fear his anger. Ridiculous. Quite so. No, we're damned either way. I've always thought that the greatest courage in angry heaven could inflict on a sinning and ungrateful people would be an ignorant, a corrupt, or a dependent judiciary. This court must give honorable proof of its independence, or it'll be said we don't deserve it. We're not and never should be in the business of making political warfare. Peace doesn't come from the absence of conflict Mr. Washington, but from the ability to cope with it. If a wrong has been committed, and if the Constitution authorizes us to act on it, does anyone claim that the secretary or even the president is above the law? And if they have violated the law, gentlemen, consider. Where can a man turn for the protection of his rights but to our courts of justice? Arguments in Marbury versus Madison were heard before the Supreme Court in February of 1803. Charles Lee represented Marbury and his companions. The secretary of state gentlemen is not above the law. Where he acts as an agent of the president, under the direct orders of the president, he may not be responsible to the courts. But he is also a public servant to the people of the United States. As such, he has duties which are assigned to him, not by the president, but by the law. In the execution of these duties, he is independent of all control, except the control of the law. The people can compel him to do these duties. And if he refuses, he must answer to the courts. Now, we do not wish to punish Mr. Madison for his refusal to surrender to Mr. Marbury, the commission to which unquestionably he is entitled. We wish to protect Mr. Marbury. And to see that he gets what is due him, this objective can be achieved by means of a court order to Mr. Madison demanding that he forthwith produce the commission which will install Mr. Marbury in the office for which he was nominated by President Adams and in which the Senate confirmed him. If a court order of this nature can be issued at all by this court, it can be issued to the Secretary of State. The act of Congress gives this court the power to award it in cases warranted by the principles and usages of the law to any persons holding office under the authority of the United States. Gentlemen, I think the case warrants it. On its face, the case had nothing to do with the question as to whose interpretation of the Constitution was the binding one. Yet Chief Justice Marshall made it the springboard for a crucially significant pronouncement on just that matter. He did so by questioning the constitutionality of the very act of Congress which had empowered the court to hear the case in the first place, section 13 of the Judiciary Act of 1789. Well, can there be any doubt that Marbury is entitled to his commission? Surely we can agree on that. Are we maintaining that for such a document to take effect, that it suffices for it to be signed by the president and to be sealed, that the act of delivery is irrelevant? The commission is valid from the moment it is signed and sealed. I think. You remind me of a fellow I had in the witness box, Mr. Chase, a great many years ago. Kept answering my questions with, I think. So I said to him, don't think. Tell us what you know. He replied, well, I'm not a lawyer. I can't talk without thinking. Now, three questions need to be answered in this order. Number one, has Marbury a right to the commission which he is claiming? Number two, if he has a right to said commission and that right has been violated, do the laws of the land offer him protection? Number three, if the laws of the land offer him protection, what can we do for him? Now, can we direct Madison to produce the commission due him? Can we? Of course we can. We heard this case precisely because section 13 of the Judiciary Act gave us the power to act, if necessary, in such manner. All right. Question one, I think we have an agreement here. This commission was signed, it was sealed, it is valid. Then we must have agreement on question two as well. If the commission is valid, if Marbury has a legal right to the Office of Justice of the Peace, then refusal to deliver that commission is a plain violation of that right, for which the law of the land offers him protection. Agreed, gentlemen? Now for the crucial question. Can the situation be remedied by an order from this court directing Mr. Madison to surrender the commission to Mr. Marbury? I thought that was agreed on from the beginning. Section 13 of the Judiciary Act empowers us to issue just such an order. It'll be ignored. Yes, but the law is clear. Is it really, Mr. Patterson? Is there any question of that? It might be of whether it is clear, of whether it is clearly the law. Nothing clearer, it was passed by Congress, signed by the President. Well, I've studied this section 13 closely. I've also refreshed my memory and, incidentally, my respect for that very excellent instrument, our Constitution. And the Constitution says that we have jurisdiction in cases such as this. Article 3, Section 2. But the case must come to us on appeal from our lower court, gentlemen. Here, look it up for yourself, Mr. Washington. Yes, of course. Marbury versus Madison did not come to us on appeal, gentlemen. It originated in this court. We have no jurisdiction. The case is closed. Not quite. Oh? Section 13 of the Judiciary Act is in conflict with the Constitution. I propose we make the point. How so? By declaring it unconstitutional. Section 13 presumes to give us jurisdiction where the Constitution plainly says we don't have it. I disagree, Mr. Chief Justice. I disagree. Section 13 merely says that we can issue a court order, quote, in cases warranted by the principles and usages of the law. It does not specify the nature of the case. It does not say in cases which originate in this court, nor does it say in cases which come to this court on appeal. Section 13 merely says in cases warranted by the principles and usages of the law. So Section 13 need not be construed as conflicting with the Constitution. All depends on how we interpret it. Mr. Patterson, can Section 13 be interpreted as giving us jurisdiction in a case like this that originates in this court? Yes, of course. Then it is in conflict with the Constitution. But we don't have to interpret it that way. But we can. And I urge that we do so. That we find Section 13 unconstitutional and that we so declare it. Gentlemen, I ask for your consent. Why is it not enough to say that we have no jurisdiction? Why go further? Why plain as day, Mr. Patterson? It's perfectly extraordinary, a declaration of independence, Mr. Patterson. By declaring Section 13 unconstitutional, an act passed by Congress and signed into law by the president, this court will have staked its claim to the right to say to the legislative and to the executive what the Constitution means and what it means not. Mr. Patterson, we shall have stated emphatically that it is the province of the judiciary department to say what the law is.  Did it occur to you then that we might use this case? Sometimes our best opportunities come wrapped in our worst problems, Mr. It's always been my belief that the only way to safeguard the Constitution was to put it in the hands of the judiciary, not in the hands of the legislative, not of the executive. After all, the Constitution is either superior to the law, unchangeable by ordinary means, or it's on the level of ordinary legislative acts. Now, can we change whenever the legislative or the executive is pleased to change it? This be the case. If, say, the legislature were in a position to change the Constitution whenever it pleased, well, then a written Constitution would be merely an absurd attempt to limit the power of which by its very nature is illimitable. Certainly, all those who have framed written constitutions contemplate them as forming the fundamental and paramount law of the nation. And consequently, the theory of every such government must be that an act of the legislature repugnant to the Constitution is void. John Marshall's decision in Marbury versus Madison was as follows. He said, the Constitution does not empower the Supreme Court to issue a direct order to Mr. Madison to produce the commission to which Mr. Marbury is legally entitled. In other words, he said, we have no jurisdiction in this case. But then, he went a step further. He said, section 13 of the Judiciary Act of 1789 purports to give the court a power which the Constitution, in fact, does not give it. Section 13, therefore, is unconstitutional. What on the surface looked like inter-party wrangling was used by Marshall to resolve a great political issue? The question, who is to say what the Constitution means, was answered. The Supreme Court, said John Marshall. President Jefferson disagreed. I disagree, yes. Of course, I disagree. Why should the Supreme Court and the Supreme Court only have the right to tell us what the Constitution means? The Constitution, which Mr. Marshall so cherishes, wills that the three branches of the government are equal. Equal, Mr. Madison. It is the Judiciary branch's province to tell us what the law is, claims Mr. Marshall, on what grounds. I ask you, on what grounds? Isn't that much in our Constitution to justify Mr. Marshall's claim? Let each branch of the government decide within the framework of the duties assigned it by the Constitution for itself and for itself only what the Constitution means and what it means not. No, that is proper. That is, in conformance with the principle of equality of the three branches. And if there had to be, there had to be one branch to interpret the Constitution for the others, I say let it be Congress. President Jefferson won his battle against Marbury and his companions. They never received their commissions. Chief Justice John Marshall, however, won the war to establish the Supreme Court as the final arbiter of the meaning of the Constitution. He declared for the first time an act of Congress signed into law by the President as unconstitutional. The right of the courts to pass on the constitutionality of laws, the principle of judicial review, was not new. It had been exercised before at the state level. In Marbury versus Madison, John Marshall extended it to encompass federal law. In so doing, he established the right of the Supreme Court of the United States to say what the Constitution means and what it means not, to the government of the states and to the federal government as well. Marbury versus Madison taught America that the Constitution cannot be ignored in settling great political issues. It stressed the limitations on governmental power provided by the instrument. And it affirmed the constitutional duty of the Supreme Court to decide if and when the political branches of government exceeded their constitutional bounds.


Hi everyone. In this session, we'll be discussing protocols, specifically networking protocols. I'll cover some of the challenges we face deploying protocols to production and where we as a community can make it easier. Let's go. My name is Jonathan Berry and I work on an IoT startup. You can find me on Twitter at Berry Berry Kicks if you want to chat about protocols or anything else. We should probably begin our discussion with HTTP as it is the networking protocol most people are familiar with. It's the lingua franca of the web and a large percentage of web services are built using HTTP. Now, once you have your HTTP service, you're not done. You need a bunch of things to deploy to production and in the cloud. Things like load balancing, routing, security and observability. Since HTTP is a popular protocol, different projects and operators provide these things for HTTP at the box. Which is great, since you would otherwise have to build these things yourself. But HTTP isn't the only protocol you'll use all the time. There's also DNS, everyone's favorite service. You use it when you want to configure a server from after domain name or enable services within a cluster to discover each other. But what if you wanted to create a DNS service? Turns out this is a thing that people want to do. Well, you may not have realized that DNS is actually a suite of protocols. When you use services like Amazon route 53 or core DNS, those are actually implementations of DNS protocols. DNS, like HTTP, has similar things it needs in order to be deployed to production. However, since DNS is a less common protocol compared to HTTP, it isn't supported out of the box by many of the cloud-native projects. And therefore, you have to build a lot of these things for DNS yourself. And that makes it way harder to build your own solution than implements DNS. And there are a lot of application and industry protocols that are designed to fill a specific purpose. I've listed a few examples here, but they range from synchronizing game state to streaming WebRTC to the Internet of Things. And actually, IoT is what first got me interested in exploring the topic of implementing protocols in the first place. See, there are a ton of IoT protocols designed specifically for the needs of connecting physical devices to each other and to the Internet. Some are optimized for power, some are optimized for bandwidth. Others implement standardized industrial or consumer control points. Some are built on the Internet protocol, like UDP and TCP, while others simply can't use IP. As a startup, we're interested in implementing many of these protocols in our cloud solution. The challenge my startup faces in bringing IoT protocols to production is similar to DNS in that these protocols are less common than HTTP, a lot less in fact. And therefore, aren't supported easily by many of the projects, services, and clouds we might want to leverage. Therefore, we're faced with a challenge of implementing load balancing, routing, etc. from scratch all by ourselves. That means we can't leverage the wealth of open source from this community or take advantage of great solution providers. But I did say before the challenge of implementing protocols isn't specific to IoT. I want to see if other people in the community are also implementing new protocols and see what I can learn from them. So I started talking to other folks, like Game Server Devs working on Project Agonis, WebRTC Maintainers working on Pion, Calco folks from the network service mesh projects, and others. Turns out, they're all asking a similar fundamental question. How can we implement any protocol in a cloud native way? This is clearly a community challenge, something bigger than my startup or IoT. I'm a PM, so I did what we do best. Start a doc. You can go to it now at bit.ly slash beyond HTTP. It's a living doc that surveys a growing list of cloud native projects that might be used as part of a solution that implements a networking protocol. It tries to identify which projects are specifically focusing on supporting non-HTTP protocols and suggestions on where they can add additional hooks that we implementers might need. Feedback and contributions are greatly welcome. I started the doc over a year ago, and since that time, contributors and maintainers have helped shape it. At the same time, projects across the cloud native ecosystem have added upstreamed features that make it easier to implement new protocols. This progress is both exciting and encouraging. There's more projects than I have time to discuss in this session, but I wanted to highlight a few I think will be used by the most amount of folks. Kubernetes, Envoy, Service Mesh Interface, Cloud Events, and Network Service Mesh. Let's start with Kubernetes. Kubernetes has a concept of Ingress, which is an object that exposes networking traffic from outside the cluster to services within. The current stable Ingress implementation supports HTTP. Go figure. Within the networking sig, a group has been hard at work developing the new gateway API to replace Ingress. Like Ingress, a gateway routes traffic to a service that supports more protocols like UDP and TCP, among other things, with a goal to enable protocol implementers to create custom gateways in the future. They already have demos you can try, and it may be in an alpha release by the time you're watching this recording. Envoy, as a popular networking proxy, by its nature needs to support a protocol in order to act as a proxy for said protocol. Envoy has always had native support for HTTP, but due to its popularity, began implementing support for protocols like Redis and Postgres, albeit in a one-off fashion. Over the last year or two, the team has added UDP and TCP listeners, which make it possible for protocol implementers to use Envoy to proxy any protocol based on those layer four permatives, which covers a lot of potential protocol. Also, with the introduction of WebAssembly support, Envoy has now made it even easier for more people to implement custom protocols in the language of their choice. One more thing, since Envoy is used as a basis for other projects like service meshes and observability tools, it now becomes easier for projects like Istio and Prometheus to support custom protocols in the future. Next, I'd like to highlight service mesh interface for SMI, which is developing a standard for service meshes on Kubernetes. One aspect of a service mesh is how it manages traffic between services within a cluster. SMI defines a concept of traffic specs, a list of subspecs that define how traffic flows between the mesh. There are already subspecs for HTTP, TCP, and UDP. The intent is for protocol implementers to define their own traffic specs and eventually contribute them upstream to SMI, where it makes sense. You might notice some parallels between the Gateway API in Kubernetes and the traffic spec here in SMI. Gateways are about traffic coming into the cluster, while traffic specs are internal traffic within. So there's a potential for the two projects to work well together. I'm personally excited to see how these two efforts collaborate in the future. Cloud Events is a specification for describing event data in common formats to provide interoperability across services, platforms, and systems. It defines how to serialize events in different formats like JSON and protocols, which of course include HTTP. There's already subspecs for protocols like Kafka, MQTT, and Nats, and clear documentation on how to define custom slash proprietary protocol. Cloud Events is already being used today in projects like Knative, and I believe will become more commonplace among event-oriented microservices. So having a way to define custom protocol bindings will make it easier for services that leverage non-HTTP protocols to interoperate. The last project I'm going to touch on is network service mesh, not to be confused with the other kind of service mesh, or the service mesh interface. NSM is here to extend the existing Kubernetes networking model, but address networking use cases that need to go deeper in the stack, like L3 or L2 layers, or even Ethernet frames themselves. Inspired by Istio, network service mesh maps the concepts of a service mesh to L2, L3 payloads, hence the name. Telcos and the CNCF telecom user group are big fans of NSM, and one reason is how it enables them to implement cellular-specific protocol in a cloud-native way. 5G is propelling the telecom industry into fully embracing what they call cloud network functions. Many of the functions have been classically implemented in very expensive hardware found in cell towers that take a long time to physically operate. With cloud-native functions, telecom operators hope to build these capabilities as services that can be more easily upgraded over time. Lots of the functions are specific niche protocols that are part of the operation of 5G networks, and NSM provides the means to configure them on top of case more easily. I'm only scratching the surface of what NSM enables. Fun fact, because service meshes like Istio operate up the stack at L7 and L4, and NSM is L3 and below, you can use a service mesh with NSM. There's a bunch of advantages when combining these two concepts. I don't have time to dig into that now, but the NSM crew have some examples. With that, I want to conclude with what you could do to participate. If you're trying to create something with protocols other than HTTP, share your story. Documenting use cases, both real-world and aspirational, has been the single most effective tool to help improve protocol support. Create issues, hop on Slack, the CNCF, or Communities is a great place, or just hit me up on Twitter. And if you're a project maintainer, try to identify where your projects currently assume traffic is HTTP and look for places for extensibility. Oh, and ask your users what they think. And that's all I got. Thank you, everyone. Here's a link to that doc one more time and you can reach me on Twitter at HarryBearTicks. Cheers.


Today, we are taking your health back with me, Wendie Lowe. We are coming to you from our studios of Fintech Hawaii in downtown Honolulu and my home office in Makiki. Today, we shall be looking at food as medicine, and we have a special friend who will assist us with this. Her name is Dr. Annie Wiseman from the Kirkkorian School of Medicine in Las Vegas. Certified in Mind Body Medicine, Annie will be teaching us how to shift our relationship with food to a healing relationship. All right. Lowe, and welcome, Dr. Annie Wiseman. Aloha, and thank you for having me. You sound so local with that aloha going there, because I met you in Hawaii, so you are Hawaii in my mind and in my heart, and I'm sure in your heart as well. Oh, yes, yes. We have many, many people from Hawaii in Las Vegas, and one of my favorite massages to do is Lomi Lomi. That's excellent. So, Annie, before we get started, please share a little bit about yourself. Sure, thank you. So, my name is Annie Wiseman. I grew up here in Las Vegas, Nevada, and I became, gosh, I had a really interesting journey to this point. I was in college in Northern Nevada, and when I was 20, I was involved in a really serious automobile accident, and I was very blessed.  And so I had to relearn all kinds of things, and this is when really looking at health and well-being shifted for me, and I started to learn about a lot of different ways to heal. After college, I ended up going back to school to become a massage therapist, which then changed my whole life. I thought I was going to work on cruise ships and play around and travel the world, and our first class was a pathology class. And in that class, I met, I got to start volunteering and working with people living with HIV and AIDS and providing massage therapy to them. And that first day, one of the clients told me that no one had touched him like that since their diagnosis. So it just really impacted me profoundly, and over those months, the people that were coming for regular massage, their non-verbal body language was changing, and a lot of them that were having blood work done, they were sharing with me that their T cells and their viral loads were showing differences. So I started to look at the literature and ended up surprisingly, ended up going back to graduate school a couple of years later and then becoming getting my PhD after that. So I became a researcher as a massage therapist. Well, what humble beginnings with profound finding, you know what I mean? Exactly. The gift of touch is so healing. And you nailed it by figuring it out young and then allowing that touch to guide you in where you are today. I think we all know it intuitively, right? Like when our children, if we have children, if they are struggling, we go to comfort them. And it seems to me like somewhere around maybe adolescence or puberty, that's when we back off a little bit. And so I worked with a lot of people with a lot from all of the different ages over the years. And I think that we just need a lot more like community and connection and touch is so, so profoundly impactful on our health and well-being.  I love you. I don't know you yet, but I love you already. And I know that there's going to be more great times ahead of us. But the door was open because of the touch, because of that hug. And tell me, tell me that we do, I mean, when we greet each other. So that's so, wow. So luckily we live in Hawaii. We already appreciate all of that, that you that you're sharing with all your students and giving them that gift. So I need to ask you, why do you do the work you are doing? Why do you do this? Well, while I was, gosh, working as a massage therapist, I had like three jobs all through graduate school. And one of them was I worked in a hospice with people at the end of their life. And in the evenings, I would go to school and I was a student of public health. And for me, it didn't make sense that like we were doing this amazing holistic care at the end of somebody's life. Every day, patients, not every day, many days, patients would ask me why it was not until the end of their life that they were getting care like with massage therapy and all of the different things we offered in hospice. And in the evenings, when I would sit in my public health classes and I would learn more about prevention and population health wide approaches, it just made sense to me that we could take this model of care that is so beautiful, that is provided at the end of life. Like what would happen if we could take that model of care from birth all the way through the lifespan? So we do it really well in hospice and end of life or in palliative care. However, like for for the rest of life from the time we're born throughout our lifespans, often our care isn't really that cohesive and we don't have these teams working together. So I just got really interested in it. And around that time, the Kirk Korean School of Medicine was forming and it was at that time called the UNLV School of Medicine. We didn't have a name or yet. And the founding dean and I met because one of my three jobs I was working on a community health grant. We were funded through the Office of Adolescent Health and we were funded to provide comprehensive sex ed in African American churches. And it was a really incredible intervention. And our founding dean came and I was the person working the check-in table. We started and she asked me about my research. I told her about my work and I ended up getting hired to start this well-being and integrative medicine program at a brand new medical school. So it was a very interesting alignment and very unexpected. And from the beginning, I wanted nutrition and food to be a core tenet of what we were teaching. And I'm not a nutritionist by training. I am a person who loves food. So I think about how every single thing we put into our mouths has the ability to impact our health and well-being. So also thinking about that, also thinking about all of the things that go through our heads that impact our bodies. So it became really important to me to try to create a program that honored food and nutrition and nutrients in a way that gave our future doctors the ability to think about food as part of the medicine that they're prescribing. You know, I understand that a lot of Ivy League universities, a lot of universities, the medical schools, when I speak to a lot of the graduate, I ask them, hey, how much nutritional, how many nutritional classes did you attend and is on your list? And they, some of them said none. And I was very surprised, Annie. And is this true? This sadly is true. There's a I forget the exact requirement for hours. It's low. It's very low. And but there's hope. There's reason for hope. Like David, David Eisenberg, I think he's at Harvard. He's been doing some incredible work, Melinda Ring at Northwestern. I mean, there are people across the country. We have like teaching kitchen collaboratives. We have this health meats food program that Dr. Harlan created that we use. There are so many people in medicine that are starting to really, I say, starting, they've probably been doing this for a while. I'm only eight years in. There is a real movement that I'm noticing where people want to know more. They want to live differently and their patients want more. So it's a really great intersection of this opportunity. And I think how we've all lived through the COVID pandemic. I think that we've seen in so many ways how interconnected we all are and how our health impacts each other. And so I think we've got this beautiful opportunity right now to really reimagine what health is and well being and how we take care of ourselves, how we take care of each other, how we take care of our planet. I think there's a real symbiosis going on here. Yes. And I know you have a friend or you know of a former chef and probably he's practicing culinary medicine, but he was a chef first. And then he became a doctor. And so he could implement the knowledge of cooking and the value of great cooking, healthy cooking into his medical practice. Would you like to speak a little bit about that? Sure, I'd love to. So this is Dr. Timothy Harlan. And he he's who created the health meets food curriculum that we use. And he's up in Washington, D.C. Now he was at Tulane when I first met him. But it was incredible when our Dean, Dean Kahn came to UNLV. He had asked me if I would start this health meets food curriculum. And I was so excited because previously we would just go. The wind hotels here so graciously open their doors to us. And their chefs would host our medical student and they would do a demonstration, a cooking demonstration. They would talk about how they had really changed their recipes or created their recipes to have a lot of helpful benefits. And then they'd allow our students to do a tasting. And they also have a really unique concept. Their kitchen, their back of the house where the employees eat is set up in a way that I absolutely love. It's like red, yellow and green, like a stoplight. So when you're going to eat, you know, like the reds would be things you shouldn't eat that much. Yellows and then greens. And so it was really cool for our students to think about this because they're going to be working in hospital systems, which also are systems that provide food for tons of people. So I think it was really cool to do that. And now we have the opportunity. We started it during COVID, so we were virtual just like this. But what I loved about it is we were all cooking together in our own kitchen. And so we were separate, but together. And it was fun. We started usually at 8 a.m., which is just a rude time to get up and start cooking, but we would be in our jammies and we'd go through the case studies. And it's it's really cool because what Dr. Harlan created were robust clinical case studies that the students could work through where a patient would present with these different symptoms. These were their habits and social and behavioral health is my background. And that's such a challenging behavior change is challenging for all humans. So it was really fun for our students to have to kind of role play and think about how would you talk to a patient about their dietary habits, their lifestyle habits and while we were cooking. And then we'd all played our food and our students are very artistic. So their plates would come back today. We'd have them take their gorgeous and then they'd explain what they made. And then we'd go through the case studies and we got to do that quite a bit, which was really fun. And so, Annie, that's that's the key right there, the power of food. That's the any food is the power of the right food to help the body heal. You know, I'm like they like I broccoli says that food be thy medicine and medicine be thy food. And so you're exciting them by being able to cook and be creative to present a delicious, healthy meal. I mean, they're going to continue on with this style. I'm so excited to hear about this, Annie. Oh, thank you, Wendy. I'm so excited to do it because food for all of us has its own meaning and it can carry so much weight and emotion. And, you know, we we work within this with the Center for Mind, Body Medicine. We do this mindful eating meditation. We'll do an exercise where we'll have people draw different things about their relationship with food. So occasionally we'll bring that in with our medical students as well to have them really take a minute. And I ask them like think about which part of yourself you're feeding right now. All right, as your physical body hungry, is this your emotional body?  Is this your spiritual body? Well, I mean, even the traffic light system, the green, yellow, red, I mean, that's a great visual. And so, you know, whether you're with them or not, when they're eating a meal, they're going to say, well, that looks like a red light. I think I shouldn't order that looks like a green light. I'm going to have a double serving of that. So you've already instilled into them the best part of being into the medical profession, not just for their patients, but for themselves and their families that they're going to impact. So I'm so excited to just for the results of your students and the direction that you're leading them towards. So congratulations. Thank you. It's really fun. I think these are the things that can change our health outcomes. You know, the better food that we are eating, the more food we have access to that is good for us. You know, we we live in a food desert in Las Vegas. There's, you know, coming to Hawaii and seeing just how lush and green and, you know, we live in such a different climate. So also thinking about creating sustainable gardening out here, there's a lot that does grow. And so really thinking about that connection to the earth, where we're getting our food from, what we're putting into our bodies. I also I'm pretty lack about judging foods. I used to one of the professors that taught with me is a wonderful, wonderful being and she she was fully vegan, which was great for me. I'm not I eat just about everything. And so in talking to our students, you know, they would ask what is good? What is bad? And we'd look at the data and, you know, a lot of there's great data around the Mediterranean diet. But I also would encourage our students to be kind. If you're choosing to eat this, eat it, enjoy it, and then be done with it. Please don't beat yourself up. Oh, for sure. And that's why we live the 80, 20 rule 80 percent of the time you do the best you can do. You come through the red light, you know, the green light and the yellow light. And then 20 percent of the time you go for it.  Otherwise, it gets kind of tough just eating all the right foods all the time. So if you can't, that's great, but it's hard. So don't beat yourself up and reward yourself. Well, and food is pleasurable as well.  So I also want them to fully take their time and smell it and look at it and taste it and just really enjoy what they're doing. Because many of the students I work with, they're incredible, they're all wonderful and they're under such a high level of stress. And just what they're expected to know is immense. So I love for them when you get the opportunity to feed yourself, make it count, enjoy the heck out of it. Please, if you can, put your phone away.   They're studying and putting all that knowledge and information into their minds and their bodies so that they can save the world. But they've got to save themselves first. Yeah. And they've got to create the healthiest person, the healthiest doctor so that they can be the mentors and the guy, the light for others to see. Because otherwise, if they're not healthy, how can they promote? Right. Right. Yeah. That's quite important. And so I mean, when you think about it, right, they, they a lot of medical students, they drink a lot of coffee, they don't sleep. And those are all the things that you've got to take care of your body. Your temple is yours. Only you can do that. So how does nutrition fit into your integrative medicine classes? So we basically work with our first and second year students quite a bit. So in our integrative medicine class, we have time that's chunked, like blocked out about four hour block through the different sections of their learning that's paired with. So we'll pair the curriculum with where they're at. And basically, like when they're in cardiovascular, we'll pick the curriculum from health meets food that's paired up with cardiovascular. And then we'll do a health meets food class together. We'll work with our nutrition department. We've got this wonderful Dr. Laura Kreskel that we've been working with. And her students will work, her graduate students work with our medical students. And we come over to their teaching kitchen and we cook together and we go through the cases together. And that's been incredible. We just started doing that this semester. But often we do it at home on Zoom in our jammies or whatever. And then we go through the cases that way. So my goal is to continue doing this where we have the virtual options. So I like all the students to be cooking in their own kitchen. So they really get the embodied experience of what it's like to go to the grocery store and select your food and prepare it. And then we'll probably continue doing the in-person gatherings with the graduate students of nutrition because they're amazing. And then my long-term goal is really to bring this into the community. I would love for our medical students. There's community modules in the health meets food curriculum. I would love for them to go out into the community, teach cooking, work in different neighborhoods. I think it's such, I mean, it's a basic human thing. We love to eat together, be together. So I think it's a great way to create more community and improve health. I think that's a great program to get started and to go ahead and spearhead. I know that here in Hawaii, we have Walk With A Dog. And so, yeah, so we do Walk With A Dog with Dr. Teresa Wee here. But can you imagine Cook With A Dog, right? That is my dream. I love it. Yeah, Cook With A Dog. And, you know, these guys, they all love to be creative and they want to outdo each other with healthy and tasty. In Hawaii, we say ono, so healthy and ono. And it can be done because we've been doing it for many years. But have a doctor or a medical student and have them create these, you know, these dishes, these culinary experiences.   And he teaches them how important the good, healthy food is. So get them excited like that. And those programs will be amazing, Annie. And if you need help, I'll come and help you to organize and watch over and do all of that because that's exactly what your passion and your desire, your drive, you're going to be very successful at that. And let's get it started. Thank you. Yeah, the little sparks are flying. And I think it was so fun to run into you at that restaurant. It was so delicious and delightful. And I think about, you know, with the ingredients that we're using in these recipes, it's so fun to have the students look with the different herbs or spices and to understand, this is our first pharmacy. This is where healing begins. And you know, many of our students, you know, in our integrative medicine class, we talk about plants a lot and different and energy and crystals and traditional Chinese medicine and Ayurveda. And we go through all kinds of this Kabbalah somatic technique and we use all kinds of different healing modalities. But I love, love, love when they start looking up these herbs and spices and they realize like, oh, this can help my patient. Right, right. And I think for patients, yeah, for patients, it gives us a lot of agency too. I'm not a medical doctor and I feel pretty, it's empowering to know that I have things that I can do that will impact my health in a really positive way. Right, you know, just real quick, I was talking to my friend. I have two daughters and when they were babies, I really didn't feed them baby food. But when I lived in Hong Kong, we just boiled down rice and we put in some meat for flavor and then a lot of spinach and veggies and we cut it up and we cooked it together like a porridge and that's what we fed our baby. And you know, the taste, initially that's what your babies get acquainted to, not that processed stuff. And so my children, now they're grown, they bring that sort of food. So at a very young age, it was instilled into their bodies, the veggies and then just the simple food of the simple taste of the veggies. And so if you gave my daughter a plate of spinach and rice or a bowl of broccoli and rice, she'd be in hog heaven. OK. And because from the time they were babies, that's what we fed them, you know, the good healthy food from the earth, not the things that came out of the cans. And when you continue to instill this to your your students, your medical students, girl, you got a program that's going to be successful. I'm so excited to hear more about it. Oh, thank you. I love what you did for your daughters. And that's what the really what I'm trying to do with these students also is it connects us to the earth more as well. When I know where this grew or I am selecting something and putting it in my body and it was alive or is alive. That's such a different sensation or energy than. Sometimes it's been processed and opening a can or a box. We'll do this thing in our guided meditation for mindful eating, where we all ask them to envision like if it's chocolate like the cocoa bean where it grew and the soil that nourished it and the hands that picked it. Yeah. And so we go through all of these different steps so that they can really think about all of the different things that your food goes through until it becomes a piece that's coming into your mouth. And I call it like the origin story. You think about your food's origin story. Yeah. Yeah. Wow. That's that's so important because people don't think like that.  And they go, oh, Auntie, that's an apple. I'm like, no, because the only time they saw a tomato was ketchup. You know, and I'm speaking of a lot of the inner city kids and they don't know where their food source comes from. So it's our job. It's our responsibility. Even the doctors when they go for a baby or visit, they should ask them these things. So then coming from a doctor, a person of authority, these kids may take a different look at what the doctor is really asking them versus, hey, how do you feel today? Well, I'm sick. That's why I'm here. So how's your food intake? You know, and get them thinking like that. Sickness, eat more food. I may get well faster. Oh, that's a good concept. Yeah. So, Annie, I know that you are certified in mind, body medicine. What is mind, body medicine? It is the best thing I've ever learned. So the Center for Mind, Body Medicine mind, body medicine is the connection between our minds and our bodies. And it's basically bringing that agency back into ourselves where we get to know and really spend time with how we're feeling, regulating our nervous system through breath, through connection, through movement, through food, through drawings. So there's lots of different techniques that we teach with the Center for Mind, Body Medicine. Primarily we work, we do this work in small groups. So we just finished one with our medical students last week, and it's beautiful. We breathe together. We check in about how we are right now in this moment. And then we learn a new skill and then we share again. And this is the work that will change the world. I love it. They're doing it in the Ukraine this summer and this work's been going on for 30 years all over the globe. Wow, exciting. So maybe we get a trip to Ukraine together. I'd love to go. They're doing such important work there to help. Wow. Yeah. Excellent. Excellent. So let food be thy medicine and medicine be thy food. That is the whole key, right? They're as simple as that. But Dr. Annie Weissman, we've run out of time for now. I just want to mahalo you for taking the time of your busy, busy schedule. She, Dr. Weissman is the director of well-being and integrative medicine. I am Wendy Lowell and we will see you back in about two weeks with another edition of Taking Your Health Back. Aloha and mahalo to Dr. Annie Weissman. And donate to us at think.kawaii.com. Mahalo.


Float like a, float, float like a fly. Sting like a, um, gonorrhea. Yeah, that was the, that was what it was. That was what it was. Josh!  I'm Muhammad Ali. And you can follow us on Instagram and Twitter. Bro, that's a dip that was on here. Oh, but these ones are, this is a better pop filter. Okay. Juicy content. Cause we, we, you know, get up in the high range a lot. Yeah. And that one. Okay, got it. Not as good as this is keeping out the, hence it's, hence it's on the, well, I think, you know, we could put the pop screen. That would add another dimension of coverage of the face. I think, um, I think Leo was playing with that. And that's why it's on the ground. Got it. Anyways, uh, you're here and we are here, because a new teaser, a Canada teaser dropped a, for a film. Could've sworn you were going to say Kangana teaser.  How do you Kangana fans feel about that now?  She had a good, she had a good trailer. She had a great trailer. Anyway. Come on. Hi. Hi everybody. Uh, but yeah, it's a new Canada trailer. Cantara. Cantara. And we are here. It is about four hours before our showing of KGF. And they released this kind of at like almost 10, 45 PM your time. So obviously we're not going to wait till tomorrow. So by the time you see this, it'll be after our KGF to review, but they're showing this in the KGF, pre the trailers for it. We always think about that. When we go see an Indian film, we're concerned that maybe they're going to drop a trailer that we want to react to. And Corbin knew they were going to do that. So we wanted to get this done before we go to the theater. Yeah. So we're seeing this before we see KGF, but this will be in there. So that's why we're here. But it's directed and written by Rishabh Shetty. Shetty. Is that like the most popular, and she's also starring in it apparently. Yeah. Is that like the, it's like a really popular. It's a popular name, but I would say Canada. No, the name Rishabh Shetty. Well, like there's a lot of names Shetty's. There are. It's, I think, I'm guessing it's like the, whatever the state of, is it a state of Canada? Right? Is that just a language in, I don't remember, I apologize. But kind of like your wife's last name, or former last name. Right, Mukherjee. Was Mukherjee. Yeah. And my bet is that's for that region. Yeah. Anyways. Or Mukherjee, whatever you prefer there. But let's just get into this bad boy. Don't know what it's about. Or like Kapoor, a common industry name. That's not a common name. I only know like one Kapoor. Yeah. Here we go. That's a Jolly Taco already. That's scary.  That is scary. I've been out hunting and boars show up. It's not funny. Oh, nice. Sensitivity. I don't need that. That's not funny. I've been out hunting and boars show up. I've been out hunting and boars show up. I've been out hunting and boars show up. I've been out hunting and boars show up. Cinematography is gorgeous. Nice. Good way to end it. Good way to end it. Oh, that was cool. I kind of want to watch. Oh, it's over. Oh, there's more. Okay. I love the roll over shot. Hold on. I kind of want to watch it again. That roll over shot. Yeah, it is. Nice. That is cool. That took, that was rehearsal. Oh, my goodness. One, just for the actors, that's a difficult thing to do. It looks like they did it themselves. They've got to do their thing and then you have to have the camera go, cause the camera goes at the same speed that they do their thing. Yeah. Very impressive. Brilliant shot. Brilliant shot. And as we always say, it throughlines through a lot of Indian cinema, especially South, I feel. The cinematography is just across the board. So gorgeous. Without question, I would say there is a consistency with which South Indian films have gorgeous and I mean like jaw-droppingly beautiful cinematography with shots that make you wonder how they got the shot then. That's just a hallmark of every industry in the South. Yeah, absolutely. Really cool trailers. They gave me kind of Jolly Taku vibes, almost some like Malayalam-ish kind of vibes a little bit. And even Predator. Yeah. Right? Felt a little predatory.  Yeah, oh yeah.  Yeah, absolutely. I just paused here at 54 seconds. Yeah, that's just a gorgeous shot of obviously these two people fighting in water.  And that looked like it was a legit foot to the face right there. And this is the same production house as KGF. I keep wanting to say Horambali. I keep wanting to say Horambia. RIP, Harambe. Just that shot alone is so, night shots guys. We talk about it all the time. Side lighting and it's, they've got, so they've got the side lighting coming out which is set up. I'm at 56 seconds right now. It's the 56 second mark. That's not moonlight. That is artificially created light that's filtering through and then they wanted to maintain the headlight glow in the front with a little bit of the brake light back. A lot of that could have been adjusted as well with post-production. So I just, the beauty of the cinematography continues to impress me. Yeah, the, it was really cool. Was it a teaser or was it a trailer? Teaser. Yeah. Long teaser. Did it say when it was gonna come out? It was a buck 29 there. I didn't see a date. Okay, might not tell us until the trailer releases. Again, again, another action trailer. Yeah. My bet is this one's gonna be kind of like a little bit of everything. Me too. So it's not gonna be as like action packed as we were probably assuming like a beast or obviously we assume KGF is obviously. Sure. I mean, it'd be incredibly disappointing if there wasn't as much action in the second one as there was in the first one. Yeah, it's gotta be comparable. It's gotta be, at least if not more. Yeah. It's take it up a notch when you're doing your sequels. Yeah. So he kind of, so maybe it's gonna be more of like push-bar realm. Maybe I'm wrong. Don't know. I would like to know in advance without spoilers, it would help like had we known that push-bar was gonna be long in the tooth with story and less action than the trailers, it would have lessened to the blow probably. Maybe. But yeah, I mean, it was kind of just dragged as well that film, so. Yeah. I'm assuming this is correct. KGF is like the Bahubali of Ganada. Ganada. It's gotta be. That's my thought. Really just kind of skyrocketed them on the international map. The way obviously Bahubali did with Tolugu and just Indian cinema in general, that film for a lot of people was one of their first ever just because of, and I think R.R. is having the same impact which he's now the, for lack of a better comparison, he's like the Sprechmoly. Yeah, Raj Moly's like the Spielberg of Tolugu cinema in terms of the capacity to bring international attention to blockbusters of his. And the way he does action. And the way he does action. And obviously, as you guys know, we enjoyed 1000% more than we liked Bahubali. Hard to compare them. Obviously, one had a ton more money and it's newer and all that kind of stuff, but. Yeah, I wonder if we had been doing OSR three years pre Bahubali. And we got to see it in theaters. And we saw it in theaters. And we saw the evolution of Tolugu and South cinema. Yeah, maybe. We would have appreciated the way they do. It's possible. Yeah. Probably so because all we had from our vernacular and our viewpoint was what we'd seen in American cinema up at that point. Yeah. Because Bahubali was so early. Yeah. But anyways, the trailer looked cool. Yeah. Cool trailer. Obviously, I know the production house that now has a ton of money from KGF. As does, we talk about the cinematography all the time. Another thing that's been across the board stellar is sound design. Sound mixing and editing in South Indian films, spectacular. Yeah, absolutely. That's another thing I'm looking forward to in KGF is the sound. I'm hoping it's maybe it was just our version because obviously the kind of the version on Amazon, it was really distorted. And almost, yeah, we talked about that, almost too hot. Yeah. So I'm hoping one, either that was just something with Amazon, the fog got corrupted or something or they get more money for sound in this one because I think I would alleviate a lot of problems if the sound was a lot better. The trailer sure looked like it was right. Yeah. But obviously you're still gonna get some of those. Obviously, Yash and his one-liners because obviously I think he said, what was the line in the new one? It was like. In the new trailer? In the new trailer. Because it was something about I'm a villain or something. Yeah. Or was that the first trailer? No, no, he does say something like that on the second one. Yeah, it's something comedic line after something cool happens. Yeah. Like obviously the one in the first one that I think goes, you think you bad? I am your dad. Yeah. So, and I don't mind that in this kind of obviously the KGF film because obviously it's a big old action film. Action films here have those ridiculous, funny, just like. Short and egregious. It's all about family. All that kind of stuff. I'll be back. There's usually gonna be some cheese. Yeah. But you don't go for the writing, you go for the action. Exactly. That's what was so great among the many things with RRR was we were so surprised by how good the story was. Yeah, absolutely. So, there you go. Yeah, let us know what you thought about this. Teaser and once again, you'll see what do you think of our KGF review? What do you think of KGF review scene at chapter two? Cause by the time you see this, you'll have already seen and dropped. And what do you think about our reaction to Kangana's new movie? And would you now qualify us as Kangana fanboys? No? Don't, those in Meryl Streep fanboys just go together. They do.  Nope. Nope. She does have her on that. So, who's better? Kangana? I can tell you this right now. Who's better at action films? Kangana or Meryl? It's Kangana. Fiery hot takes here. Woo hoo hoo! Let us know what you thought about the teaser down below. Josh!


Gold contract at $9.10 trading at $2,024 an ounce. Silver up $0.50, $23.45 an ounce copper, copper up $6.50 pennies, $3.82 a pound, light sweet crude up $1.11. $79.14 a barrel, notes and bonds, a 10-year note, down $13.6 trading $109.24, the 30 year down $20 at $180 and $Kingdala, $Kingdala down $10 ticks, $104,286, Euro, $107, Yen, $150, British Pound, $126 to $1 U.S. dollar. You don't want to take a look at the spy and really get an inside day here folks, from yesterday. Same type of setup. You had a high out here of $502, a low of $498, they close at $499. My take is that we're going to test these high volume lows here. We'll see how it shakes out, but right now it's testing the highs right now. It's testing the lows of the highs. The lows of the highs, that's $500.24 inside of the spy. We go into the NDX100. We take a look at the NDX100. Yeah, look at that. See that? Now this is subtle, but this is good, meaning it wants to test these lows. So the NDX had an expansion of volume as it went lower. So that brings the probability higher that these two bars that I'm talking about are going to get tested from, you know, Tuesday and from about a week and a half ago. You can see this expansion of volume, 50 million shares, couldn't make the high, pushed into the low, got below the price of yesterday, that's saying that that wants lower price. And I suspect that's exactly what we're going to get. So we'll see where this doll goes, okay, because we know that the doll is the rules of the market right now. I couldn't hold price out here today, gave it back. And that's what, you know, well, at one point, it gave the S&Ps some strength, but bottom on gave it up. And you can see you're down eight ticks. It's the 103, 800 in order to get back into the lower range. You know, so I suspect what you're going to see here is that you're going to see some more probably dollar strength, a bit S&Ps come down and test them. We'll see what the volume is. Have a great weekend, folks. Have a safe weekend. Come back and visit us Tuesday morning. Tommy kicks us off at 9 a.m. Have a great one, folks. Have a safe one.