Welcome to the kitchen life. The kitchen life is all about fewer ingredients, simple recipes, surefire techniques and passionate cooking. I'm Chef Jonathan Collins and I've got a couple really great recipes for you today. I'm focused on some beautiful Ontario greenhouse vegetables and you can see them here. Have a look at their vibrant color. I've got bell peppers and colors of orange and yellow and red. Beautiful cucumbers and look at those tomatoes. Now when I was thinking about recipes that would best feature these beautiful healthy ingredients, I was thinking about something very savory, so chicken gadgetory which makes great use of both the peppers and the tomatoes. And then for me, cucumbers, I always get a hankering for some pickled cucumbers. So I'm going to pickle the cucumbers and the beautiful peppers and they teach you how to can and we're going to do it all right here on the kitchen life. So let's start first of all with a pickling brine or the liquid that's used to pickle and we'll just quickly assemble it. One of the things I want you to take away from today is how simple it is. Few simple steps and you'll get it right every single time. First thing I have is 750 milliliters of white vinegar. You can use cider vinegar. You can use a variety of different. The white is beautiful. Remember however you change the vinegars that's going to change the flavor profile. What I really want to get here is those beautiful cucumbers. I want to get that cucumber flavor and then I've got water. So water in and this is just still water and then spices and that's really the key. So there's a few that are the usual suspects and then there is a few that I love to add myself. So I've got dill seed. So I'm going to put two teaspoons of dill seed in. Now remember you don't have to fish these out afterwards. I love just leaving them right in the canning jar. It looks so awesome and it's intense flavor. Then I've got mustard seeds. So I'm going to do a couple teaspoons of mustard seed and then coriander. Now coriander is just beautiful when you're doing pickles. So I'm going to put two heaping tablespoons in. Now I'm going to put all of this in but the way that I bring these flavors together is by heating them up. When I do heat them up what happens is it activates everything that's great about these. And then I've got one of my favorites and maybe one that you don't use very often but it's star anise. Now star anise has this very subtle licorice flavor and I don't know what happened but I was testing a recipe about six months ago and I just kind of literally I had a cucumber a couple cucumbers in my hand or I think we had just sliced them and I had the star anise and I just smelled the two together. I'm like those go perfectly together. So I'm going to take four of the whole star anise. Those are going in. Now with all of this combined the only thing that I need to add is just a little bit of sugar. You don't need very much but the sugar balances out the flavor. So I'm going to put a couple tablespoons in and then this is going to go over to the stove. I'm just going to bring it up to a boil and then simmer. The nice thing is we can do a few of these recipes together and I get a chance to show you all kinds of really great uses. Now the very next thing I'm going to do is start on the chicken cagatory and I'm going to start with one of the really important steps which is getting a really nice coloring or sauté on the chicken. Now you can see what I've done is I've broken down a whole chicken. Now a whole chicken generally speaking is less expensive. It's very easy to break down and if I have time later in this segment I'll show you how to do that. But what I want to start with here is literally just a little bit of flour. So all-purpose flour and you don't need very much. What happens is it does brown but one of the kind of secrets of doing this is you're creating a bit of a rue in the bottom of the pan and what happens is all of that flour will help to thicken the beautiful sauce. Now I've got a heavy bottom cast iron pan that's preheating over here. I have it nicely preheated and I'll just bring this over so that I can show you each and every step. The one thing that's so important about preheating your pan is that you get that nice coloring. Woo, it's hot. There we go. So there's a couple things we're going to do. We're going to start off by putting a fair amount of butter in. So I'm going to put that butter in.  Allow me to work with that comfortably. I'm just going to take it. Now I'm just going to roll that around in that pan. I want to make sure I have a really nice coating of fat all the way through and then I'm going to season the chicken. So a little bit of pepper and a little bit of fresh always fresh ground pepper if you can. It's going to be that much more pungent, that much more fragrant. It's going to be very intense and salt. And then literally, you know what? When you're at home, why not just take and use the tongs?  Beautiful chicken. Notice I'm doing the presentation side or the finish side. In this case, the skin side down and I'm just going to arrange this in the pan and you'll notice that I make sure I arrange it so that none of it is really touching. The reason I do that is I don't want to crowd the pan. I want to make sure that everything has the ability to saute without kind of boiling. So one of the things that happens when you saute, saute means to jump literally out of the pan. And one of the things that you expect is you're going to get rid of some of the liquid. Now let's say I had put two full chickens into this dish. What would happen is rather than getting really nice coloring, some of the moisture tries to escape but there's not quite enough heat. Now I'm going to season the second side as well with salt and fresh ground black pepper. And that's already, we're already well into both of these recipes and both are extremely simple to do and that's really important to me. I know that it's, if it's simple to do and it tastes great, I know that you'll be inclined to do it again and again. Now let's look at some of the fun stuff we've got going here. So while that sauteing, you keep, you remind me to check on it, okay? While this is sauteing, I'm going to work a little bit on the both the pickled cucumbers and the beautiful, look at these. I have these absolutely gorgeous bell peppers. So bell peppers are both sweet and incredibly good for you. They're packed with vitamin C. There's a lot of nutrition. I'm just going to check this so that heat, the temperature on this chicken right now, I'm going to go kind of medium high. What I'm going to do right now is I'm going to show you how fast you can prep a lot of peppers for my pickled peppers. I'm not going to dare do the tongue twister about pickled peppers, but you know which one I'm talking about. Okay, so pickled peppers are perfect for sandwiches. They're awesome for hamburgers, for hot dogs. And let's face it with decent weather finally just around the corner. Now is the time to start thinking about compliments to your barbecue. And for me, pickled peppers, they go with just about everything. Now you're going to see that the pickled peppers are great, but also in this chicken gadgetori, what you'll see is that we've got beautiful flavor developed by sauteing the peppers along with that chicken. So I'm just doing a little bit of prep. Do you see how easy it is to just take those sides right off? And then for pickled peppers, you don't want big pieces. You want nice, modest sized pieces that will hug your sandwich nicely. Yes, Cindy, you have a question? Well, I don't know which pepper do you think is sweetest. I think the red is the sweetest. Red for me is the sweetest pepper, but each one brings its own flavor complement, and I find them to be very, very refreshing in terms of what they look like. So texture is important, but for us also, what does it look like?  One of the things about these greenhouse grown peppers, which I don't know about you, but I'm pretty amazed by the fact that these can be grown in the greenhouse. For me, having this available to us here in Ontario and having it just within a day's delivery time means I get really fresh produce, and we can get it in the dead of winter at a time when you wouldn't be thinking about just about anything fresh. These peppers, these are absolutely beautiful. Now this dish, I'm just going to check on my chicken. This dish I am calling kaleidoscope peppers, and that's, oh yeah, okay. I'm just going to turn these over. I've got a little bit of nice coloration there now. I'm going to start turning these, and I'll show you this color in just a moment. And what's happening right now in the bottom of the pan is I am developing flavor. Now a nice, rich chicken gadgetori, you need to make sure to develop that flavor at every stage, and nice browning on the chicken is going to make all the difference. Notice how fast I'm doing this. Now peppers are great stored, both peppers and cucumbers. If you store them in the crisper of your fridge, you're going to have them nice and fresh all the time ready for your access, and you'll have a good texture. Texture is very important with fresh vegetables, but those tomatoes, we want to store them. If you can get them in a sunny window, that would be just perfect. I love storing the tomatoes at room temperature, and they're perfect that way. Yes, any other question? Great question, Dave. So produce should be washed just before use. It's really important because produce contains all kinds of natural protectants that will keep it fresher for longer. So wash just before you go to use it. Great question, Dave. Thank you. So I don't know about you, but this is looking pretty attractive. Now with our nice, now you'll notice over here, now this is one of the things we want to talk about today. I have a very, very large stock pot going, and on that stock pot, in that stock pot, I've got it filled with hot water. Now it sterilized the tongs, everything's been sterilized, and it was in on a rolling boil. So very, very hot for an extended period. Now these, look at this, I'm just going to add these. This is awesome. And the only thing I have to warn you about is as you begin to share these with friends and family, you're going to have to make a lot more because as soon as they taste what pickled peppers are like, as soon as they have them on chicken or fish or anything that you're making, this is going to be a huge hit. Now not only does this look gorgeous in the kitchen, but this is the perfect gift. You know, I was at a wedding not that long ago, where the bride and groom took the time to make these for all of the guests, and I'm telling you, I don't think I've ever seen a better reception. I mean, you can give away a lot of things, but giving away food that you've worked hard to prepare for me, this is just perfect. So this I'm just going to take and set this aside. Now one of the things about canning is that you don't want to handle anything around the lid. We're going to put this back in, but sterilized for 10 minutes in a rolling boil, the lids, the screw caps, and the glass jars, and then handle it with a sterilized set of tongs. So I'm going to set that down, and I'm going to show you, this is coming along nicely. So one of the surefire ways to know that the chicken is coming along nicely is, what does it smell like? So I'm starting to smell this beautiful chicken. I can tell that, well, it's getting a little bit fragrant. We're developing some nice flavors there. I'm just going to turn that down for a second because we've got some work to do here. Now, spiralizing for me with cucumbers is just a ticket. Now you can do a lot of different things, and we're going to show you a few things right now. But for me, spiralizing is just awesome. Now show you how simple it is. This is very inexpensive spiralizer, maybe $15 or $20. But what you can do is, first of all, no need to peel, ton of nutrition in those skins. And what I'm going to do is just take nice pieces here, just trimming the ends, and this is a lot of fun. Kids love doing this, and I've got to be honest with you, I love it too. Now, why am I spiralizing pickles? Well, when I'm doing a sandwich, whether it's a burger, or maybe a cubano, or something that I just love pickles on. When you put sliced pickles on, sometimes they have a tendency to slide off. Now, I want to direct your attention to these. When you spiralize cucumbers, they hang on because they're a little thinner, they're more fine. And let's just show them this, this I just love. So press firmly and just spin. This is the easiest thing to do. And I'm telling you, it's a lot of fun. So let's have a look at that. Oh yeah, look at that. That's just perfect. And then what I do with that, so I'm going to go back, and I'm going to get another jar here. So sterilized jar, sterilized utensils. Now these recipes, these recipes are going to be available at ProduceMadeSimple.ca. And Produce Made Simple, they've got, they've got so many of my recipes and so many other great chefs recipes that allow you to make the kitchen work very simple. So the spiralized now goes in. Now, just before it does, I've got some beautiful, are you looking at this, this gorgeous fresh, you can take and chop that up. But for me, I want anybody that I give this to or anybody that has this, I want them to see that I made this. This doesn't look like you bought it at the store. As soon as I put that dill in immediately, I can smell that heat activating that beautiful dill. And look at these, I'm going to put these ribbons in. Oh man, I love doing this. And look at this, put this in. And you really want to pack this tight because as soon as I put that hot liquid in, you're going to be surprised at how many cucumbers you can get in here. Now in this pile that you saw me start off with right here, I had two full cucumbers. What I do every now and then is I separate them just a little bit and that'll give me lots of space. I'm going to take and press that down. See how you can press those down and you really want to press them down. Otherwise your pickling juice is going to, you know, you're going to use a lot more than you need to. Now, cucumbers are 90% water. So keep that in mind as you do this, whether you're eating them fresh or you're doing a beautiful pickling like we're doing here today. Cucumbers are a great source of nutrition, great source of vitamin C. And you can see, now let's have a look at that. So we've got this beautiful, so again, I'm handling the outside of this, but I'm not putting my hands anywhere near that mouth. I'm going to drop a bay leaf in this one and a bay leaf here. And then one of the things I really like, and I've got some beautiful fresh oregano, I'm going to tuck some fresh oregano down inside with those peppers. And we're just going to let that sit there for just a moment while we start to work on our chicken casually. So chicken casually is also known as a hunter style chicken. This is a classic dish. It's very, very old in its roots, but it's incredible in its flavor profile. So we're going to get just a little bit of prep done here for the casually. So you can see what the spiralizer is like in just a minute. When I get the gadgetory on, I'm going to show you a couple other styles of pickles that you can do that are also very simple. So I've got a regular yellow onion here. I'm taking off the top and the root and then just slicing it in half or sauteed or caramelized onion. There's really nothing quite like that. You see, I'm just peeling off. These are nice fresh onions. So I'm just peeling off a couple layers here. And then I'm going to make a cut that is long and thin. And this is really, this is known as a chiffonade. And you can see how easy it is. So I'm literally slicing from the top of the root or from the top of the onion down to the root, but I've removed that full top and I've removed that full root. Now back to the chicken.  I'm just going to set that aside. And I want to show you how I've developed flavor here. I think you're going to love this dish. This is a dish. The nice thing is you can use a pan like I've got here. You can use a slow cooker. You can do this if you do it in steps. You can do this at home for large groups of people. And the nice thing is it gives you a little bit of flexibility because you're using a variety of different cuts. Some people go crazy for the dark meat. Others, white meat is a must, but the best part is nothing goes to waste. And the reason why there's so much flavor is because it's bone in. So you can make it with the bone out, but if I can encourage you to use a full chicken and break it down, you're going to be very, very happy. So now with my temperature back up. Now let's have a quick look at this. This is starting to simmer. So this is my pickling liquid. And I just want to give this a light stir. You just want to see what's happening here.  It smells so good. And the coriander, that's coming together nicely.  I'm just going to take some of that fresh dill and place that fresh dill inside. And this is going to go back on. Now that it's come up to a boil, I'm going to reduce it to a simmer so that it can have time for it to all come together. I don't need a rapid boil. Whenever you're incorporating flavors like that, you just need to simmer it. Now I'm going to put a little bit more butter in. What I've got in the pan now is I have some of that beautiful chicken fat, very flavorful, and the onions are going to go in. So with the onions in first, it allows me to saute them, develop the flavor, and also it gives me a chance to really pick up some of the flavors that have developed on the bottom. Now when you put a raw vegetable in, like the onions, there's lots of water. And what happens naturally is that it begins to deglaze the pan. It brings up some of those incredible flavors. So I've been working on recipes lately where everything needs to basically fit in a pan. And if it doesn't, I just don't want to do it. The nice thing about this recipe is it will easily fit in a pan. So I'm going to grab these. I'm going to grab again this beautiful kaleidoscope of peppers.  Rather than just slicing strips, I'm going to take and I'm going to slice rings. And the reason that I do this is I just like the presentation. It's just very cool. I love it. So I'm literally just slicing rings. Plus, you know, you at home, you can do this very simply. And then just take a knife and just nick out those little pieces. You're just going to take out that inside. And you know what, if you get a seed or two in there, I don't want you to worry about that at all. So you just kind of flick it and they come off nicely and trim that out. Man, the nice thing is about having a little bit of design or a little bit of style in your dish. When you saute these and bring these together and serve these beautiful rings, they're very easy to slice. So it's not going to be cumbersome for you or your family or your guests. But one thing that it will be is, boy, will it ever be attractive. It's going to be very attractive. I always save little trimmings and little bits like that. There's no need to waste those. Most of the time I end up just enjoying them as a quick snack. Another way you can do it is you can take and slice through the top and take out that core. I'm just showing you a few techniques. You have to do whatever you're comfortable with. So if you're not comfortable with the knife, then what I want you to do is you get the majority of the seeds out that way. And then I can still go back to doing that slice literally just like this. And it just passes through so easily. Make sure you start with a sharp knife ahead of time. If you're just joining us, we're working on a classic chicken cacciatore. And also we're working on some beautiful pickled peppers and pickled cucumbers. So I'm just checking my onions now. They're starting to color beautifully. They look so nice. Smells great. I can really smell that beautiful sautéed onion fragrance. There's nothing like it. And then of course, one of our viewers had mentioned earlier, which is the sweetest. One great thing about using peppers is you get that sweetness. And it's sweet when it's raw, but let me tell you, when you cook it, it gets even sweeter. What you're doing is you're removing some of the acidity, some of the slight bitterness, and you're taking and literally just caramelizing all that incredible flavor. So I think that looks pretty great. To me, that's very attractive. I think anybody would love that. And it's a little bit unique. So the next time you're cutting your peppers, that's something that you can do effortlessly. Now we've got these gorgeous tomatoes.  You can use canned tomatoes in the off season. But you know, here in Ontario, fresh tomatoes are really only available from the field for a couple months. So having these available is just awesome. So what you'll see, first of all, is I just want to remove that stem. An easy way to do it is just to quarter the tomato. And then I can just simply nick out that little bit of a center. If you don't want to waste very much and you don't want to struggle with it, that's something you can do. I just need to sharpen my knife here a little bit. Now, one of the things you'll see here, I've got some wine. So in order to finish the deglazing process, I'm going to deglaze with the white wine. And that's going to bring up any flavor that was left on the bottom. Any white wine will do. But something that is very drinkable and, you know, preferably from Ontario and if not Ontario from Canada, you can, you'll be able to enjoy it. Now what you see in the bottom of this right now is essentially a stock. So that beautiful flavor development of both the chicken and the onions has developed a gorgeous stock. Just going to quickly sharpen my knife here. Sharp knife is a safe knife and it's important to do it on a regular basis. Sometimes you can bring it back with just the honing steel and sometimes you need to take it to have it sharpen. So quartered and with the tops out, those stems out, what I'm going to do is just make a very simple dice. So one more time, sliced in half and you can slice right through that and then just take, this is the way that I like to do it best because you just, you literally you waste the least amount of that tomato and let's face it, once you buy this fresh produce you want to use every last little bit of it. So again quartered and then just take off that little bit and it comes out quite easily. So you have to make a decision now. You have to decide if you're going to leave the seeds in or not. For me because we're sauteing this dish, I want to leave those seeds in and I want this to be a rustic dish. So you can imagine in its classic form it would be a bunch of these ingredients that are coming into season all at the same time. So you've got tomatoes, you've got peppers, you've got and I've got some mushrooms to put in there as well and all I'm doing right now is a very very rustic cut because when I serve this you can imagine how incredible that chicken is going to be but served with tomatoes and the beautiful fresh herbs, there's nothing quite like it. So I'm literally just going to make a large dice. So I've taken and sliced the tomato by eight and now I'm just going to slice these in half. The thing that I want you to be able to do is to do this and do it quickly.  The nice thing is you can even do it the day ahead, cook it, leave it in the same pan and then just reheat it in that pan. There's no need to make it the day of. As you know most dishes that we make they get better with time and I think you'll find this one is certainly that's certainly the case. So I'm going to turn the heat up here. I want to make sure I reduce all of that wine down to almost the point where it's dry and that way I'll get the right kind of, I'll get all the flavor I want from the wine but with none of the alcohol and it'll just be beautifully and perfectly sweet. So the next thing I'm going to do is I'm going to take and we're basically just going to start to reassemble all of this. I've got peppers or mushrooms that need to go in. The tomatoes are going to go in and I'm going to bring this over here so you can see what I'm going to do with the chicken. Tomatoes are going to go in. You don't have to cover this up but you'll get, if you can cover it up for a time you will actually get really good results. It's something that you can make quite easily and I'm going to show you this right now. We'll do this, bring it right here so you have a good look at it. I'm going to get that chicken back in there. Beautiful chicken and these peppers and all I'm going to do is just begin to nestle now. Remember we had flour on the chicken so you can see that liquid. What's going to happen is that beautiful stock is going to start to thicken up. So I'm just arranging the chicken. You can imagine now you can see the juice that was rendered there just by resting. I want to make sure to put that in. We're going to put that juice in and now we're going to finish assembling this. So I'm going to take those gorgeous peppers. I told you about the peppers. These are beautiful. The peppers are going in and what's nice is these are going to soften. They're going to look beautiful. They're going to taste beautiful. Now I'm going to put a couple bay leaves in. I'm going to tuck these down inside and here's one of the keys. I'm going to pour some chicken stock and when we're done this dish, all of this liquid will have reduced and given us a beautiful kind of a gravy. I'm literally just taking this whole oregano and I'm taking some and stripping it off putting that on top. We've got a beautiful spice base with the salt and with the pepper but we want to add a fragrant base using the fresh herbs and I'm going to tuck a little bit of fresh rosemary in. Now remember you can chop this up and put it on top and I'll probably do some of that to finish but what I really like here is just the simple fact that we get all these flavors together. Now I'm going to take and I'm going to slice the top off ahead of garlic just like that and I'm going to tuck this right inside there as well. So we have a lot of intense flavors going on here. One of the last things I need to do is to season this. It's a little bit of salt and a little bit of black pepper and now this is ready to go back to the stove. I'm going to bring that up to medium temperature and that will begin to reduce. That's looking good and now we can move to that beautiful pickling liquid that is ready to be finished. Now remember what we did with both of these jars. I haven't touched anywhere near the lid. The inside is sterilized. We put all the contents in. I'm just going to put a few cloves of garlic in both of them and I'll just put them in whole. There's no need to, you know, you've seen whole garlic in canned goods many times before and so I'm literally going to put one in there. I put at least one in each and we'll make sure to get that flavor base. Yes, do we have a question? Sarah, great question Sarah and I really want to be clear about this. I used a large stock pot. I filled it about 80% more than three quarters full and I brought it to a rolling boil. I took my jars and generally speaking using new lids and new caps. You can use old jars but always replace the lids. I put it in and in a rolling boil I kept it boiling for 10 minutes. Then I made this beautiful fragrant brine. So my pickling liquid which by the way is absolutely beautifully fragrant and in it I put I had dill seed, mustard seed, coriander seed and star anise and then the beautiful white vinegar with some white sugar and this is ready to go in and now you're caught up and now here are the final steps. So I've got this beautiful liquid and what I'm going to do is I'll start off with the I got a little bit of a pour here guys so let's and I don't want to let me see how we're going to I'm going to take you know what I'm going to do hold with me just stay on that for a second I got that that pan filled right up so high I'm going to take and I'm just going to got a stainless steel ladle I'll just quickly it was sterilized earlier but I'll just take another quick pass at it there and what I'm going to do is just literally begin to ladle this in this dill that I put in there can be removed you can see you've got all those beautiful seeds I'm going to leave that star anise in there as well how's that look guys that look good that look appetizing I want to make sure to get the seeds in because keep in mind it's going to finish it's cooking now you see that was only three ladles in so three ladles in and I've already got that filled now one of the things I want I cautioned you about earlier is make sure that your jar has enough product in it because otherwise you're going to go through a ton of this pickling liquid which is fine it's it's inexpensive to make but you want it to go a long ways if you can so the pickled peppers these beautiful kaleidoscope pickled peppers you don't want to say that too many times too fast and what you'll see is I'm filling up with the pickling liquid right up to but not past the neck I'm just going to give these a little shake just a little shake those both look good that's the pickling liquid in and now let's take it for the final step so inside my and notice I've kept this boiling the whole time so what I've got is I've got a couple lids just set those there and I know that there's a lot of confusion about how to successfully accomplish this so what I wanted to do today is just kind of share with you how I accomplished this you'll notice that I'm I'm not touching those lids I'm using the tongs to handle it that's your lid now that's been in the liquid in the water and it has boiled second one here and one of the mistakes I originally made is when I started doing this I thought you had to super tighten these on once you get it on you can just snugly close it just like this and that's all you want again just a nice snug close because technically as it cans this will actually be the thing that seals not the pressure of the lid so now I'm going to take these and very carefully you know support this going over this is one liter so it's very heavy and I'm going to put those back into my liquid keep in mind you know turn that temperature back up I'm going to set a timer for these keep in mind that you have to put these in a rolling boil for at least 10 minutes now some people do it with they do it in the stove for me the submerged in water is the safest and it's really the easiest you're guaranteed a few things first of all the pickles and the peppers they'll be fully cooked that liquid is going to come up to temperature and when you're finished that remove it put it on a cooling rack and the final test to make sure that it's done is you want to make sure that that lid let's show them this one so that lid just made that pop sound it needs to be concave if it's still up then you haven't you don't have a good seal there's air in there it has not contracted and the reason you leave the neck open is you want that that air that's left in there you want it to contract and you want to make sure to get a very very good seal so my chicken gadgetory is cooking away nicely now it is reducing you can see the steam coming off it that tells me that I have that I am getting a reduction that I'm taking and I'm concentrating flavors chicken gadgetory is a beautiful way to really enjoy fresh vegetables and these Ontario greenhouse grown vegetables are exceptional I'm just going to take a moment and throw to you so I want you to see have a look at the produce made simple website this produce made simple website the best part about it is its search engine you can find the ingredients that you want and then you can find the recipes that you need it's everything that you'll ever need and by the way take a moment go over to their social channels find them the posts on recipes and the pictures it'll get you inspired to cook uh whether it's breakfast lunch dinner or desserts and I've done some of them all anyway have a look at this website and we'll take just a quick break as we look okay as you can see that is a great resource and listen as a professional chef I don't want to miss this opportunity to talk about buying local so sometimes buying local means from your local market in August and September but in this case buying local means supporting greenhouse growers they employ thousands of people many many families and over 200 growing operations these are the people working day in and day out to bring you product that is produced with some of the most technologically advanced systems that I've ever seen it's fresh it's close and the consistency and the quality of this product is like nothing I've ever seen so I want to show you one other way to do some pickles I love these because for me these are both good for uh drinks so if you're doing something like a a spice pickle uh for maybe a Caesar these are great and so one one time you know one of the things we we leave the skin on sometimes and other times we can kind of make a very cool a modeled look by just taking every other slice and leaving some of the skin leaving some of the skin means I'm leaving some of the flavor and I'm leaving some of the texture but at the same time I want to do something that's a little bit fun now I'm going to take these and I'm going to look at it and that's going to be I want I want a very big wedge here so I'm going to take I'm going to slice the end off and then I'm going to take and slice it like this so I've got these really these giant pickles and I'll tell you the cucumbers are priced so that you can really do this kind of these kinds of projects and have a lot of fun with it so I'm going to slice that in half first and then I'm going to take and slice it in half again and what you end up with is this giant pickle it's very so this can go on the side of a plate this is something that can be put in a drink but what the best part is is that it's going to soak up all of that incredible pickle flavor so I'm going to do another one because I really want to finish these for you I think you're going to love these and make sure that these will fit in these jars it's it's something that gives you a little bit of a wow factor if you're making drinks and if you're serving this with a sandwich what it means is that you've got something very special to share with your guests so remember when you do begin the canning process make sure to set a timer I want you to be sure each and every time that you've got at least 10 minutes and then what I'm going to do is start again with these this beautiful fresh dill there's nothing like fresh dill and just tuck that in there fresh dill in make sure you can tuck it in there love that then the pickles are going in all the perfect size love that these are going to be monster pickles I'm just going to trim the ends and we'll make sure we have them approximately the same size of course with the trimmings the nice thing about this is I could do some spiralized I could do some rings as a matter of fact I'll show you that in a minute and then in this case we're just doing these quarters if you think the quarters are maybe a little bit big then you can do do them in sixth or eighths so let's tuck these in I love this this is a beautiful way to use fresh produce and it's a creative way I think you're going to love it I think you'll use it and do it time and again I don't know how that one got a little longer take that off make sure it's trim it's got to be trimmed it's got to be below that we're not going to have any liquid there so let's make sure we get that down the other thing that you could do is take this beautiful kuk and with those strips left on there making nice little rings like this this makes a beautiful canning opportunity as well so let's do just a few more of these because I think this is gorgeous and I'm just doing this because my catchatory is cooking away back there remember you could use you could use turkey breast for this as well I'm going to grab another jar and you know your creativity this is where you really get to you know take and make things that you will own things that belong to you so I'm going to put more of the that beautiful dill in there these are things that that will become your classics they'll become your recipes so I'm going to put these rings in of course these would make beautiful pickles as well and I'm going to do one more so we'll peel it again peel that this is so much fun this is the this is a great way to and this is a great thing to pass on if you're a grandparent like I am this is a great thing to pass on to your grandkids if you're a parent this is a great way to get your kids into the kitchen and I'll tell you tasting will be believing when they taste this and the difference between something that's been commercially produced and something that you made yourself with fresh ingredients from Ontario they're going to be pretty impressed yet I can tell you one thing it'll take your your sandwiches to a whole new level so I'm going to drop these in and again when you're filling the jars make sure to fill the jars as tightly as possible without going over top of that neck this one's going to have a few more seeds are we going to press that down and then let's put a bit more of this liquid in now I'm going to have to I got to do something here guys these I'm just going to I'm just going to take a moment I don't want to do something incorrect live so I'm going to take and I just have to trim about half an inch off these really important I want to make sure to get this right so just measure it ahead of time I'm just going to take a bit more off drop these in beautiful love it okay so have a look there at our pickling liquid and we're just going to fill that up again you can see using the ladle helps to have an accurate pour I've got little bits of of all those beautiful fresh herbs in there and look at this and then we've got our drink pickles or we'll call them or or you never know I remember my oldest son every time we go to one of these county fairs they have those giant pickles kid would devour one shamelessly okay so this is going in top this up let's hope we have just enough put some seeds up there a few seeds here okay so we're a little light here so I'm just going to fill it up with a little bit of water we'll just top it up just a little bit there we go and top this up just a little bit and then let's get those for one last time because we want to be so clear about it I'm going to grab the lids I'm going to grab which are sterilized and we are going to do some more canning here so the lids they've got a rubber seal you can see it there that seal makes the seal on the jar whoops okay so when it falls on the floor make sure to resteralize it and let's show you this one we'll put this one on here and remember that what I want is I want this to be snug but not super tight if you put it on too tight it'll actually prevent it from sealing properly so I'm going to take that and support it it's going to go in you can see those beautiful pickles those are going to be a huge hit love that rolling boil and I'm going to show you the stage at which our gadgetory is at so you can see how those flavors develop so inside that gadgetory you can see it begins to to really to cook down what I want you to see is the color of that liquid because for me that is the key this is the beautiful thing about gadgetory are you looking at that look at the color of that beautiful liquid that is that is packed with so much nutrition and so much flavor that is going to be a hit when you make chicken gadgetory I guarantee you you are going to make it again and again and again now listen a classic gadgetory has sauteed mushrooms so one of the things you can do that I didn't do is you can slice up some mushrooms and put them in at the stage of the onions to develop flavor again I'm going to put this back on and for this broadcast of the kitchen life I have to say that I am a huge fan of these three ingredients as a matter of fact if you think about how often you use tomatoes and cucumbers whether cucumbers fresh in a salad pickled and peppers whether they're cooked or fresh of course all these make beautiful crudities eating them raw gets them in their very best form full of nutrition full of vitamin c all kinds of great liquid there's so much water in these they're extremely healthy for you I'm going to tell you very quickly so as a professional chef there's been many opportunities I've had I can tell you that I almost always for the people I'm working for I almost always have accrued a accrued a platter or fresh vegetables cut covered and in the refrigerator for them or their family at any time it's one of the things that even after you cut it if you keep it wrapped in plastic it holds its texture tastes very good and man if you're looking for a quick snack there's nothing quite like it so for myself and for my entire family here at our farm in southwestern Ontario the kitchen life is something that if you go back and watch previous broadcast I know that you'll enjoy it do me a favor go to my social at chef Jonathan Collins on Facebook Twitter and Instagram and also the kitchen life and definitely check out produce made simple and the Ontario greenhouse growers you're going to love all the links are going to be below this broadcast click on it see what they have to say look at the families look at the communities that they support and hey when you're buying fresh buy local and buy Ontario I guarantee you won't be disappointed


Reservations I will ask Mr. Phulf Kroh to start us off in his negotiation with an Indian prayer. I do not wish him on the law. Not with the law, Stipul. Oh, oh. And we're not going to wait any further. We must go on with the negotiation. Now I'm going to ask Mr. Patterson at this time how much authority and how much power he has to negotiate with us on so many matters. Mr. Patterson. We are sending five White House representatives to meet with you for the purpose of examining the problem concerning the 1868 treaty, the Presidential Treaty Commission, which you propose as a method of re-examination of that 1868 treaty. The White House representatives are not themselves a treaty commission. They come to listen to your views. At this time, Mr. Chief, I would appreciate if my associates could join me here. You see, just a minute. They have a schedule of agenda that they want to do before anything. We don't think that the 1868 treaty can help you decide. We don't think that the 1868 treaty can help you decide. Mr. Posto would like to ask one question with a simple answer, yes or no. Mr. Posto would like to ask one question with a simple answer, yes or no. Mr. Posto would like to ask one question with a simple answer, yes or no. Today I met one of the good representatives of the government. He said I want him to take a good look at me and my mother earth. Oh, my country, let me talk. This is my country. He said this is my country and he said I want to ask him a simple question. He said can be reinstated back to 1868 treaty on that simple question. I want Mr. Patterson to say yes or no on a matter. Can we be reinstated back to 1868? That's right. This is the letter which the government gave on May 4th. And as you remember, it said, we will come here to meet with you for the purpose of examining the problems concerning the 1868 treaty. What is your specific question? Can we, can the five of us rewrite the treaty?  Can you say the Indian Bureau, what you mean is that in 1934 you had the Indian Order? 1871, 1871. 1871 which, talking about the... Before that we was a nation making treaties with the government of the United States. We have ever... Act of Congress. Yes. No, we want to be reinstated back to that period of time and be a sub-government nation. That's what he had. I understand. I'll give you the answer. In 1871, the Congress passed this law, which is what you described. Our treaties are a supreme law of the land. And he can change it. He can change it again. No one in the executive branch, even the president if he were standing here personally, can change that law. The only way that law can be changed is if the Congress changes it itself. And the president can't do it, and I can't do it, and nobody can do it. Only the Congress could change that law in 1871. Mr. Patterson, what we are trying to reach here is at one time we had our own system of carrying you for internal affairs of our tribe called a goshpiyamani, which was a council, same as you call the tribal council now. And that was our system of government. This is the question that they're referring to. Can we re-institute our goshpiyamani system? What you're referring to is the Indian Reorganization Act, isn't it? It would set up the tribal council. I understand. The Congress passed the Indian Reorganization Act in 1934. And that was, that established the system of elected tribal government in not just Odellas, but in Indian country, among Indian people throughout the country. And the president, again, if he were here himself, can't change that act of Congress. The Congress can change it if they see fit. Many of the Congresses is planning to come here and hold hearings here on the Pine Ridge Reservation, among the Odella people. But I would be dishonest to you, and I will not be dishonest to you. If I said that the president or I or my colleagues could change the law of the Congress. That's the law. I hope I've made it clear. And any other answer would be a dishonest answer, and I'm not going to be dishonest to my friends here. I don't think there's any doubt, or there shouldn't be any doubt in your mind, that there's been a total breakdown of tribal government on this reservation. That we have a dangerous, explosive situation here on the Pine Ridge Reservation. A situation that demands immediate action. The abuse of the Indian people on this reservation is continuing. Between now and November, when the primary election is held, I guarantee you, if nothing is done immediately, you're going to have on your hands the deaths of several people on this reservation. Mr. Patterson, I want to talk to you. We don't want tribal council. We don't want BIA. We want our tonight 1860s treaty. The reason why we don't want BIA is because when we send our kids to school, they have long hair. We have long hair. Our ancestors have long hair. And when they go to school with long hair, they're aimed. What is aimed? They're Indians. Right now we have pending a divorce action between the Indian people and the Bureau of Indian Affairs. The grounds are extreme cruelly. And what bothers me is that we know that the marriage has ended. But you don't know it. And those of you and your colleagues who are in the Interior Department, you've talked continually for two days about changes you're going to make in tribal government. In other words, efforts to patch up the marriage. But we want you to know that the marriage is dead. Bobby Kennedy says something that's stuck in my brain forever since. He said, if you Indian people want freedom, he said you're going to have to remember that you're going to have to fight for it every day. We want our 1860s treaty back. So we are standing on our 1868 treaty. And we're going to stay there. Otherwise there will be another wound at me. I was shot at. But our Great Spirit watches us. So you want to be careful. And we talked about the BI and all the corruption that was there and all the grievances we had. But they wouldn't listen to us. We went from task force to task force. Trying to tell them what it was like on the reservation. They said, that's your problem. You white people come there. The people in the White House not listening to the Indians. We have hardship. The tribal government is not doing a damn thing for us. I myself can't say it because I never worked in the tribal... I never was associated with the tribal government. Because we don't get no help from there. We can't beg, but we never get anything. I think the time this white people should listen to the Indians. We see our grandfather die talking about the 1860s treaty and about the Black Hills claim. I think this time, I think the white people should listen to the Indians and let them governor themselves. Terrorizing these people on the reservation. Is anyone of you from the Civil Rights Department of Washington? Good. Then can you take some complaints back to Washington for us? Because of these police. They said, feast fire. They made our American Indian movement people put down their weapons. Now we don't have no weapons. And they throw flares at us. What rights have they got? Such things as this is going on on this reservation. I intend to say that I have civil rights. Now if you can take documents, take them back to Washington because of civil jurisdiction, they say we don't have no civil rights. They're depriving us of our civil rights. My grandmother always told me, never believe a white man, he speaks with work terms. And everywhere I went throughout the United States, even down into Redneck country in Texas, I found out that we had the majority of the support of the American people. Two weeks later they took another poll where they asked if they sought the American public because they thought Richard Nixon was involved in the Watergate issue. Sixty-three percent of the public said they thought he was involved. So the American Indian movement and the people who were in Wounded Knee had more support in the President of the United States. That's what we're at, but we've got to realize that. The American Indian movement is not going to stand by and we make our same statements that we made prior to coming into the Pine Ridge Indian Reservation where they had restraining orders against the whole movement. So we are not going to stand by and watch our people be brutalized anymore.  And 25,000 dollar bonds and 11 indictments and possibilities of over 100 years of prison is not going to stop the American Indian movement from protecting Indian people's rights in this country. The American Indian movement is here to stay and I'm sure it's going to be around a lot longer than these gentlemen sitting right at this table here today. All of these crimes, as you call them, these deeds that the Washington, the white man has committed time and time again a million fold, which they call business ventures and virtues and so forth. If an Indian does it, it's a crush. Who created Russell Meade, Dennis Banks and all the others? Remember this and that defense there. The federal government created them. You gave them births. And that's why you're out here today or you could be in your nice air condition, your nice air condition offices back in Washington.  My gosh, they're tearing up things over there. I've got my hands full with it. Even them smoldering embers in the heart of every Indian. They're still there. The T-Tolso nation still lives. You haven't snuffed it out yet. We believe that nature is God. We have to live by nature. Before the coming of the white man, we were alone in this vast country. No one to depend on. No one to lean on. We have to find our way in life. We depend on the wild games that was given to us by the Great Spirit, yes, we believe. As we progress, we seek the power that gave us life. And in order to find that power, we have to adjust our lives to that of nature. Whoever is behind this power which gave us life must love his world. This is the religion of the red man. In following this religion, they became one of the greatest nations on the face of the earth. I don't believe that as long as this world is in existence, there never will be another nation that will enjoy what the Indians have enjoyed before the coming of the white man. They were free. There was no known crime. There were no Indian problems. I know that everybody here agree with me that we have enjoyed a life which is supreme under the law of nature. Because we say that nature is God and God is nature and we believe in it. The peace pipe which was presented to the Sioux Indians a few hundred years ago was a simple instruction that when they are in trouble, when they are in need of guidance, it covers all things. They must use it to communicate with the Great Spirit which we have done. During the white man's set foot upon our country, we smoked the peace pipe with them. We made treaties with them. The only law we have among our Indian people, we must never tell a lie. No matter how bad, we must never lie. This is Indian religion. Long before the white man never came to this area, this region, their creator put Lakota here and he gave them a set of rules to follow instead of laws that told them how to set up their council and run their government and to take care of their people. A traditional method where your council comes together and they sit in a circle and they make decisions in the way that the creator shows them to do this. This is the type of government that sat when that treaty was made in 1868. That was the government that existed there. That's when the minds were won because they were operating at that time the way the creator gave to the Ogallala people themselves. This is how it was done.  If you are going to get the power back that belongs rightfully to this great Lakota, you are going to have to go back to that old way. You've got to disband the BIA, the method, the method of governing that the white man has showed you to do. I know he's imposed this on you for a long time and it's very difficult to even imagine what it would be like to go back and have our council sit the way it did 200 years ago when no one could tell you what to do. You shouldn't have to ask them to take this resolution back. You shouldn't have to ask them for anything. Because the creator gave you this land. The creator gave you Lakota, this land, and he gave you a way to govern this land. When you started to adopt the white man's ways of governing your people and taking care of them, the power of Lakota began to dwindle down.  Then when you go to the white man the next time you won't have to ask him, you can tell him, this is what we are going to do because you made a treaty with us. It's not a father and son agreement. It's a brother and a brother agreement in a treaty. When you wrote a treaty with him, you made him your brother, not your father. A father has the right to reprimand his son, but a brother doesn't have the right to reprimand his brother. A brother doesn't have to have his brother's permission to do something in his own territory. And from what I've seen happening now, it isn't too late to go back to that, to bring yourself back and put your counsels together and bring their minds together as one. You should never let them have you bring you to a place where you lower yourself, where you have to ask them to do something. Give them the resolution and tell them you take this back to the President of the United States.  Possibly the only place that we can really get justice is that if we form somewhat of the United Coalition of all Indian groups that have treaties with the United States and take that to the world's court, that we have to do it together and we'll still stand with you. And we're very proud of what you've done. Our Lakota brothers. That's the way it is. To this pretty law, I will say, as a medicine man through my vision, white men is no good. They should get on the boat and go home. And I think we definitely need another meeting. I think in the meantime that this commission should return to Washington, consult with your superiors, and give us some answers. I cannot, I cannot this afternoon, as a representative of the White House, also play judge. You know, I've heard the things you've said. We've all heard the things you've said. But I'm not the judge. I haven't got all the facts in my hands and I haven't got, I'm not trying to hear both sides. I haven't heard both sides. So please don't put me in the position or don't go away and quote me. All I'm saying is this, that Indian people all over the country must have fair tribal government. And we are going to try to make sure that that happens. Mr. Franklin is going to send me an order or a message of saying that. I'm saying that. And we will try to do that. If you want me to speak with Fortton, I'll speak differently. But I don't think you do. I think you want me to speak straight to you. This is all at the beginning. And that if we have to meet together again and talk, I hope you'll bring results at the end. So we thank you from all of us for your being here and spending two days with us and discuss some of the things we have and that's been bothering us for a long, long time. I hope you do something about it. But stay.


There's quite enough being said about the recent horrific terrorist attack in Nice. So instead, we thought you might enjoy hearing a free-willing conversation I had earlier this week with Daniel Amiduri of the Future Money Trends radio show. We discuss Trump vs. Hillary and whether there's any wisdom in voting third party, i.e. for Gary Johnson. We also talk about Bernie Sanders and Millennials and whether Bernie captured or stole any of Ron Paul's 2012 thunder. And we wrap up our conversation with the discussion of Black Lives Matter and police violence from a libertarian perspective. So stay tuned. Jeff, thank you so much for joining us. All right. Thank you for having me. Well, sir, this is certainly a year where politics are at front and center four years ago. Man, it was very, very exciting with what was going on with the Ron Paul movement. It was a big advancement from 2008. A lot of us probably, in fact, I was one of them. I thought all that momentum would roll right into the Ron Paul campaign. And just briefly, what are your thoughts on Ron Paul's presidential bid? Why wasn't it able to connect with Ron Paul's momentum and fire at all? Well, I think there's a couple of reasons. This is, by attempting to appear more mainstream and more palatable to the average GOP primary voter, Rand actually gave away much of Ron's appeal. In other words, it was Ron's purity and his principles and his intransigence, we might even say, that made him so popular with people. When they listened to Ron talking, they could tell they weren't hearing sound bites. They weren't hearing prepared remarks. It was just Ron being completely off the cuff and brutally honest. And so that didn't necessarily translate to Rand because Rand was much more cautious, tempered his remarks, tempered some of his positions in an attempt to triangulate and reach out to more mainstream Republicans. But he actually miscalculated because in doing so, he lost the enthusiasm, the appeal of a straight talking Ron. And I also think that Rand and really libertarians generally, we misunderstood the degree to which there's a libertarian wing in the GOP. There really isn't just much of one. Most Republican voters, most Republicans are not particularly libertarian. They're interventionist, neo-conservatives in terms of their foreign policy views. And thus, it doesn't really resonate with them. People have had two chances in early Republican primaries, New Hampshire, Iowa, South Carolina, Nevada, for instance. People have had two chances to vote for Ron Paul in 2008 and 2012. And now in 2016, they had a chance to vote for Rand, who was certainly viewed as the libertarian end of the GOP. And in all three of those instances, they delivered underwhelming votes for the libertarian ish or libertarian candidate. So I think the lesson we have to learn from this is that there's not really a libertarian wing of the GOP. And the idea of working within the right or working within the GOP, which has been around and has been debated in libertarian circles for many, many decades, either hasn't worked or isn't working, but the result is the same. And I think libertarianism does not really beat in the hearts of modern conservatives. Maybe it did in Russell Kirk, maybe it did in Senator Taft, maybe it did in Barry Goldwater, but those days are gone. Jeff, a lot of libertarians that I've been speaking to are torn up about voting for Gary Johnson, who that's where their heart is. But there is a big temptation with Trump because even though Trump is not a libertarian by any means. However, at this point, after having the Ron Paul campaign with so much excitement and so much enthusiasm, but it failed to actually be able to govern, Trump, it appears, will turn the tables over, will cause a lot of changes, at least as far as the interventionism with the foreign policy and the current trade agreements that are essentially written by globalists. So what do you say to libertarians who, their heart is with Gary Johnson, their heart is with the libertarian party, but they're also looking for somebody to finally go into Washington and flip the kitchen table over? Well, I sympathize. We might say Trump's not a libertarian and doesn't call himself one. Gary Johnson's not a libertarian but does call himself one. So we can start from that premise. Look, the argument for Gary Johnson is really that you're so sick of these two parties, you just want to cast a third party vote. However flawed Johnson might be as an individual or as a candidate or as a person, certainly as we all are, he represents the libertarian brand. And so if you vote for Johnson, you might say, hey, in effect, I'm voting for the brand or I'm voting for the libertarian party. And Johnson just happens to be the standard bearer of that this year. I guess you can make that argument. I'm not real big on political activism at the federal level. I think it's very, very hard to make real progress or to effect real change of the federal level. And I think anyone who gets elected president is going to have triangulated mightily to do so and especially is going to have appeased some of the war hawks that exist in both parties that exist in the defense contracting industry that existed within lobbies on Capitol Hill. It's very hard for anybody good to be elected president as we've seen. So I'm not so certain that Trump is really going to upset the apple cart with respect to foreign policy if in fact he prevails. But I fear that Hillary will win and that she will win by a good four or five points because you have to understand that while Republicans and libertarians are great at dividing things up. The left is really good at creating a big tent. So they start really at 46% or 47% in national elections. And it's just a matter of getting from 47 to 50 or 50.1. And there's so many vested interests within that big tent. But a union truck driver who has nothing in common culturally with some left-wing feminist wouldn't like each other, wouldn't have the same friends. One spends their time in feminist circles. One spends his time in a blue collar bar watching the New York Giants. Nothing in common but on that day every four years they come together and vote Democrat because that's in their immediate or they're perceived immediate self-interest to do so. And so the left is much better at cobbling together coalitions. However, fractious. And that's why the Republican Party is a minority party and likely to remain one, especially when demographics sweep Texas and Florida. I mean, at some point, if Republicans don't win Texas and Florida, they're done as a national party. Sure, and Texas, I mean, I would think it's still two decades away, but you never know. The Democrats are pretty good at importing people to these these deep red states. Sanders and the youth. It reminded me of a time when I went to a Ron Paul rally at UCLA in 2012. It was just a sea of young people. I mean, I'm a millennial myself.  And I looked at the Sanders campaign and I mean the crowd definitely looked the same. Obviously, the message couldn't be more polar opposites. They might identify many of the same problems, but Sanders solutions are very violent. What is it that Sanders was able to tap into? And there are even libertarians, I know, that actually did support him during the election. What was it that Sanders was able to tap into that really fired up the young people? Well, it was just disaffection and the promise of something new. I think young people are tired of baby boomers, especially tired of the Clinton generation. But they're also tired of being in debt and paying a lot to go to school for degrees that don't seem to be worth very much. Let me say this in defense of millennials. When I worked for Ron Paul on Capitol Hill, we got a lot of resumes from young people. A lot of people wanted to work for Ron. And when I compared some of these young people at age 18 or 19 or 20 versus me at 18, 19 or 20. I had basically worked in a car wash and had a Ramada in and I was an undergrad. Whereas these kids all had some sort of internship or some trip they'd taken to Europe, much more press of it. And the big difference is that when I'm a Gen X or when I graduated from college with a liberal arts degree, that did not get you into a professional job. You still had to do other things. In my case, it was go to law school. You could with a degree, you could go find a job, let's say at Hertz rental car and work your way up into management and ultimately into a corporate job in something like that. You could go work at an Applebee's, let's say, and then work your way up into a managerial position and then into, you know, maybe managing several restaurants or a corporate job within whatever group owns Applebee's. Those kinds of opportunities, I think have really dried up for younger people. A lot of those jobs are being done by immigrants. They're being done by older people. So I honestly believe that millennials have it tougher in terms of their job prospects and also in terms of their debt obligations, the burden, the financial burden to go to school. And look, that anger, that angst has got to manifest itself somehow. And you and I might say, well, voting for Bernie is not the answer. He's going to make it worse. All the free stuff he's promising is going to come out of your own hide. But you can understand it. And if there's ever a time to be naive and idealistic, God, let it be in your 20s, right? So what I rather have Bernie than Hillary, I probably would. I'm not sure that he would be any less bellicose in foreign policy, but he might. And at this point, I would hold out hope for any candidate who's going to be less bellicose, less warmongering than the Republicans and Democrats have been for the last, you know, 30 years. The Black Lives Matter movement, you know, for what I see. And I mean, I've never actually been to a rally, so I do plead ignorance on that. But there's definitely people out there, just like you were talking about young people in general. But this happens to be a Black Lives Matter, mainly worried about our criminal justice system, protesting violence against African-Americans. Is their anger correct in channeling it at the police? Or should their anger be channeled somewhere else and then a protest be channeled somewhere else? You know, look, here's one area where Gary Johnson's really good. And he correctly identifies, and let's give him credit for it, that the drug wars is the heart of this. I mean, the number of traffic stops or street stops of a pedestrian that begin with some drug suspicion is just enormous. And if we weren't spending all of this time trying to arrest and incarcerate individuals for having a substance that just changes your mental state like beer does, then we wouldn't have so many of these encounters that escalate into tragedies. So, you know, this constant stopping and questioning of people, which occurs more in poor neighborhoods, a lot of it can be laid at the feet of the drug war. But, you know, I can't say I'm a fan of Black Lives Matter because I think it's statist at its core. I think it's being run and driven and financed by some very bad people on the left. And I think its goal is to have us all so timid and afraid and discombobulated and worried about the state of things on our streets. You know, our physical securities we go about our lives, that it's using hype and it's using a false fear of what's really a pretty safe society to engender support for more government, whether that's more cops, whether that's more welfare, whether that's more, you know, government education, whatever shibbolists the left and now the right increasingly call for to eradicate poverty, which create more poverty. I think ultimately Black Lives Matter is whether it's intentionally a bad or it's just going to be bad in effect. I think ultimately most people behind it want more government. So you can hardly say that more government's going to lead to a less violent society. Yeah, it's a constant cycle. The government makes these people victims and then they ask the government for help. It's like Stockholm Syndrome. Brexit, let's talk about the economy. Was it a significant game changer in the global monetary system? In your opinion, do you think this is ultimately going to lead to the breakup of even the European currency? Well, I think the European currency will break up, but I don't think it will be because of Brexit. Yes, I think Brexit was an earthquake, albeit largely a symbolic one, but symbolism can be important. I had brunch this past weekend with an American friend who's from England and he said they'll never let this happen. They'll find ways to, they'll use subterfuge to sort of nullify this vote without openly nullifying it. But I do think Brexit was something that very few people saw coming even a few months back. I think that it made elites very, very unhappy. I think it represents at least symbolically the biggest blow to globalism and centralization since the fall of the Soviet Union. So in that sense, I think libertarians should celebrate it. I think we should treat it as a victory. And I think this idea like, well, Jeff, your little local government in your town or your county or your state or in the case of the UK in Westminster can be just as oppressive, if not worse, than some far away government. So this is just changing things and shifting gears. This is no great libertarian victory. As a matter of fact, the Brits might actually be more statist and more protectionist and worse on trade than the European Union ministers in Brussels. And to all this, I say, nonsense. It is always a good thing to break up the turf that any particular gang claims authority over. It is always a good thing to reduce the size and scope of a government. It is always better to have to deal with or fight a power that is close to you. If you live in a small town, your mayor has to run into you from time to time. So I really, really believe that decentralization of political power is not a panacea. It is not going to create a utopia, but at this point, short of violence, I see decentralization of political power as the last best hope for people to live peaceably together when they see the world very differently. To say, hey, San Francisco, maybe you need different rules about how you pay for health care than Auburn, Alabama. And let's not use violence and force against each other.  So it may not be, it may not create a utopia, nothing can. But I think that the, I mean, we'd all argue that the breakup of the former Soviet Union into Russia and then a bunch of smaller countries was a step forward. So at this point, we'll take the victories where we can get them. How's that?


Now, it is our time to design the menu. The biggest pitfall that I see with all my students is the fact that they have their ideas running everywhere. They wanna create a menu item specifically for everyone. So they end up creating 10 different flavors, 10 different products altogether.  You're not gonna do one thing really well. You do not know what sells. And that's reason why I recommend always starting with one to three products to find your hero item.


Studying Othello? Here's how you can analyze that one scene three. The scene opens in the council chamber and we can see that the Duke and Senators are having an emergency meeting about new developments in Cyprus. Although there are conflicting reports, all the men at the meeting agree that the Ottoman Empire has sent a large Turkish fleet of ships to attack and take over Cyprus. Remember Cyprus was part of Venice's territory therefore their meeting to decide how to defend their territory. As I discussed in these developments, the stage directions show Brabantio Othello, Iago Rodrigo, as well as officers entering. The Duke of Venice speaks using this adjective as well as a zero to show that he's really relieved to see Othello. He is confident that Othello as a great general will help in the defense of Cyprus against the Ottoman Empire. Before Othello can reply, Brabantio butts in and he speaks using hyperbole to say that he's come to the Duke because he has something that's so grievous and so terrible he needs to talk to him about. Brabantio is dramatic and theatrical because he speaks in these exclamatory sentences saying that his troubles lie with his daughter Desdemona. He speaks using the rule of three to say that Desdemona has been stolen from him because somebody has cast her under a terrible spell. The Duke supports Brabantio and he speaks using alliteration to agree that which craft and casting spells is a capital offense is a capital crime in Venice and it needs to be punished. Brabantio then speaks using Cesaro to accuse Othello of practicing witchcraft against Desdemona. We can see here that he doesn't even use Othello's name. He calls him a maul. We can see he's incredibly racist against Othello. When the Duke asks Othello to defend himself, Othello speaks using Imitant Pentameter and we can see that he's an incredibly skilled speaker who is able to hold his own against this entire Senate. He is not intimidated. Othello then admits that he and Desdemona eloped. They married without getting Brabantio's agreement and his blessing. Yet Othello also speaks using alliteration to remind them of his valuable services as a general. Because of Othello, Venice has managed to win several wars and he's very important to the state. Othello then speaks using repetition of this pronoun to tell the Senate that they should go and fetch Desdemona so that she can come and speak for herself in front of Brabantio. Othello then speaks using parallelism to say that Desdemona fell for him because of how brave and valiant he was as a general and he fell for her because she always used to listen to his stories and seemed to take a particular interest in him. Desdemona finally arrives and she speaks using Cesaro to tell her father Brabantio that even if she loves him, her duty is now to Othello who she loves more. After Brabantio accepts Desdemona's wish, the Duke of Venice tells Othello he must hurry to Cyprus to go and fight the Turks. Desdemona then speaks in this hyperbole to say that as she is Othello's wife she should go with him to Cyprus. As Brabantio leaves, he tells Othello this, in other words he plants doubts in Othello's mind about Desdemona being a good person.


Hi, my name's Nick Jennings and I'm the Vice Provost for Research and Enterprise at Imperial College London and also Professor of Artificial Intelligence there. I'm really excited to be talking later this year at the London International Youth Science Forum where I'm going to talk about my AI research. I've been an AI researcher for over 30 years now and I wanted to share some of my perceptions on the current hype and reality of the state of artificial intelligence today. In particular, I want to talk about how AI will come much more into the marketplace than our everyday lives and in particular I want to talk about how humans and AI will work together in partnership to achieve particular goals and particular aims. For me that's how AI is going to really unleash its full potential and really become used broadly in society. I'm going to do this through a range of applications that I'm going to talk about.


my booty looks so good welcome back to a new video if you're new here what's up my name is Cara do not forget to like comment and subscribe to your girl so y'all we are about to get into this misguided and Sean John new collection John John like that was like the fashion back in the day that's what I grew up wearing like I used to stay in some Sean John y'all know the little 90s era baby fat apple bottoms all that it's so crazy to see these brands from back in the day and making a comeback into like today's generation and I love that I love that they're making a comeback I'm John just collabed with misguided so I'm gonna show y'all some pieces that I picked out that I like and all these pieces will be in this description box below so do not forget to shop the link these pieces are my style right on my alley you can dress it up or down if you want to see what I picked out from the new misguided and Sean John collection keep on watching okay y'all so we're gonna get into this first set I really been into blue lately obviously and just a lot of colors I'm really getting into colors because I'm always switching on my nails and I just feel like why not love color I just love giving a look so why not dip more into like color and stuff so I got this two piece Sean John say it has it's like a three-piece honestly cuz I got the leggings the back of shorts and then the tank top so this is the tank top I love that it goes in at the waistline like that and this material is so thick y'all like it's extra thick it's giving expense about the effortless lay I love this sky blue this set together run errands or you can put some heels on go out with your girls or sneakers that's why I love sets or something like that or something that's really matchy-matchy because it can be very versatile you can wear with like jeans that 90s type of feel to your outfit or you can wear it as a set they didn't material you know so they really snap this is quality okay I love this leg and design let me give y'all like a little close up cuz kind of bright so it's like a boxer type of design I love the design I love the quality of these leggings and make my booty look so good also at the bottom of the leggings it has a zipper so it can make a split you can either close it close or open I personally like it open cuz I like a slit in my pants think this is a really cute set I got the matching biker shorts to go along with the tank top and I love these biker shorts y'all they're so comfortable so this next set I'm about to show y'all it's so fire like it's so fire I've been really into like mint green or like some greens like I don't know why but y'all so Sean John and miss guidance snap when they made this mint green color I love this color hold on inside out cuz I wore them these cute little shorts y'all look at this color like look at the color like this quality is amazing you never find like the perfect mint green color and then also I like that these shorts they don't say like Sean John anywhere at the bottom they just say it on a band so obviously like this set that I'm showing y'all the band shows but you could literally wear these like and cover up the band or a shirt that covers up the Sean John and just want to wear the shorts I love that quality again is amazing like it's so thick stretchy and your butt is gonna look so good I have the matching top to go with it it's like a little brolet with these thick white bands that say Sean John on them so thick so cute I love the set together but like I say you can always mix and match this by the top with like some cute jeans with like a cute slit some heels go out with your girls I'm in love with these shorts like I love these shorts you don't get anything get these shorts because I feel like it's just a piece it's a cute color to wear for the summertime so I feel like it's just like a closet essential so the last kind of set that I got it's like again like a kind of like a three-piece mix and match type of thing I have first off this Sean John cute little bra and it has Sean John right here in the middle so they basically came out with like this panty and bra set this is basically what it is and these are like the matching like underwear the loungewear set you can wear this around the house chilling cooking with your boo oh you know when you gotta pull out the little little teaser this is what you wear cuz look how big these are but it's so big it's like a what is that like a man brief but I think this is so comfortable to wear around the house you know and chilling and like I said you can always with a bra like under something like a coat or something like daytime like if you want to leave the house I love walking around the house we barely anything on so this was something that I had to get got me some more biker shorts I had to get them in brown like I just had to because y'all know like I love brown and neutral colors so I had to get these and then just say Sean John down here at the bottom by the leg by the thigh it for this three-piece and y'all and the last thing that I got is this cute Sean John varsity coat y'all I had to get this because I just like dressing down outfits like I love like cute sporty stuff and I used to play sports back in a day so I and I always wanted like a cute little varsity coat like I don't know why I don't have one but it's super cute it says Sean John right here in the bag SJ with the vibes and I just love the black the details okay it's the patches and details for me like I'm a detail girl I pay attention to detail and I just love like extra things so and it says Sean John 98 on one sleeve SJ on another and it's super lightweight y'all it's not heavy at all it still serves its purpose so yeah I just love this like I can't wait to wear this so cute I already know what kind of shoes I'm gonna wear with this and I just love coats y'all like I just love having like a coat collection because at nighttime it gets cold so and I get cold really quick I don't like being cold so I just love having a whole bunch of jackets to choose from so I just had to get this varsity coat because it was just a look just imagine cargo pants cargo shorts maybe biker with some sneakers girls it's a look okay all right y'all so that is it for this video I hope you guys enjoyed the Sean John X Miss Gideha y'all need to get the varsity coat in those mint green shorts I feel like that's just like those are my favorites and I feel like those are just closet essentials like who doesn't want a varsity coat and I just love the mint green for summertime so yeah so yeah girl make sure you check the description box below to shop the links and I love y'all so much stay tuned for the next video and I love y'all with all my heart y'all are amazing and thank you so much Miss Gideha for partnering with me on this video to show y'all these pieces so so yeah I will see y'all in the next video I love y'all so much


Well, it's really great to be able to talk a little bit about Merge. Actually, I just thought about it this morning, realized that this actually represents the 10th year of Merge's activity. We started in 2007. A few of you in the room were at that first meeting of Merge, and boy, I can say we've come a really long way. The first meeting of Merge was really quite an interesting one. There were like five tables, and each site sat around their table and didn't talk to each other. So I think Merge has really gelled into a really great network of really great collaborators who work really well together, and you can see all of them indicated here on this slide, if I can figure out which, yeah, there we go. All of the sites, both past, present, and once you become a part of Merge, you're always part of Merge, so it's been a great ride. The goals of Merge have evolved over time, but right now they're really to focus on sequence and assess clinically relevant genes, presumed to affect gene function in about 25,000 individuals, assess the phenotypic implications of those variants, then integrate those genetic variants into electronic medical records to provide clinical care, and of course, as with Caesar, to also provide community resources that the world of genomic medicine, writ broadly, can actually have an opportunity to use. One of the things that I think we're quite proud of is the productivity of Merge over time, and just to point one number that I really like, almost 16,000 citations of Merge work, so I think this represents the external world's view of the value of Merge. So the top five, some of my friends have been, have been sort of asking me about what the top five were going to be, so I'll see if I got it right, I'm sure they'll tell me. The first is high throughput phenotyping and a database that holds that, and I think when we began Merge, I often heard from my physician friends, oh, you can't possibly use electronic health records for research purposes, the data's just not good enough, and I think the sort of number one product I'd like to highlight from Merge is the fact that I think we've actually demonstrated quite to the contrary that in fact electronic health records data, while noisy for sure, is actually high enough quality when the right algorithms are applied that you can actually both do discovery to identify new gene associations which we've done, and then to also use them in the process of implementation and actually get back to sort of the starting point which is how do we actually use this information to improve clinical care. Fee KB is the database where we actually collect together all of those algorithms and the knowledge that's derived from running those algorithms, and we continue to develop tools and processes for computational algorithm development across the collaboration. The second thing that I wanted to highlight is that we have approximately 100,000 participant genomic data set, 95,000 if you want to just talk about certain sets of data, but by the time you add all of the people for whom we have phenotypes and some level of genomic information, we are at about the 100,000 level and with the addition of the 25,000 that'll come through Emerge 3, this number will continue to grow. So we think this itself is an amazing resource for people to come in and use to do both discovery and especially discovery work going forward. We've also developed the Emerge Record Counter which is available publicly to anybody that wants to see what Emerge might have, so you can go into the link you see on the slide here and actually ask, you know, how many type 2 diabetics with some other characteristic are there for example, it's possible to get a variety of useful bits of information. This is also helpful I think as an important note to help us be able to identify things we shouldn't be able to, we can't, we aren't able to do. And that's always a useful thing to know how, what not to pursue. And then Sphinx, which is the sequence and phenotype integration exchange, is a catalog of genes, drugs and pathways that was developed as a part of the Pharmacogenomics Project, which is the next big highlight that I wanted to describe. This resulted in it from a collaboration between the Pharmacogenomics Research Network who had developed a terrific platform for assessing genetic variation in genes important for drug metabolism and Emerge was seen as a great site in which to deploy that platform. We ended up recruiting and sequencing 9,000 participants and that data set is available. There are 82 Pharmaco genetic genes on the panel and what we've identified are both things for which there are Pharmaco genetic guidelines for clinical activity. So the CPIC guidelines, the Emerge sites have taken a subset of those and put them back into electronic health records and are clinically using them to fire clinical decision support that can help inform prescriptions as a provider wants to provide a medication. So that if a person is a known non-metabolizer, it gives them the information to go to an alternative medication and then sites continue to collect utilization and outcomes data on this and you can learn more about this at this link. The fourth key result from Emerge I think is the development of FIWAS. This was led by the Vanderbilt team but it adopted widely across the network. This led to a variety of ways to think about for genetic variation, what are the phenotypes that are associated with that particular genetic variation. So G.WAS stood on its head if you will. And it's being widely used way outside of the Emerge network for a lot of people to look at comorbidities and to look at a variety of features related to the genetics. I will just highlight one sort of really kind of fun thing that came out of this which was a paper that appeared in science again coming out of Vanderbilt but with collaboration across the Emerge network where we were able to identify FIWAS based on the amount of Neanderthal DNA and variants that an individual carried and able to identify associations with what the consequences of carrying a little bit of our ancestors DNA might be for our current day health care system and really interesting project. And then we've also developed methods for large scale genotype phenotype analysis and then implemented them across a collaborative network. And then finally I think but maybe very I won't say most important but I think a really important way of the future is that Emerge is really focused on integration of genomic data into electronic health records with the goal of informing clinical care. So a variety of infrastructure and tools have been put in place things like figuring out how to put a genetic variant into an electronic health record as a computable laboratory value as opposed to the PDF reports that we're all familiar with getting from our genetic providers. I've spent a lot of time thinking about how do we not only do put that in but how do we use that to actually compute on it so to fire clinical decision support best practice alerts that go to providers. Also thought have spent a lot of time working on whoops it's not the screen here but a lot of time looking at how do we use this as a tool to communicate so the very large button using the open source info button system to provide information to the people that have access to this information through electronic health records. And then finally the clinical decision support knowledge base which is a partnership with another one of the NHGRI genomic medicine projects the Ignite Network and the goal there is to catalog and share clinical decision support implementation items and think about the design features that we need to have in order to move genomic medicine forward and to really begin the first steps of putting genomic medicine in the forefront and really implementing it going forward. So that's an overview of eMERGE.


Hey guys, welcome back to my YouTube channel. This is Daniel Rossell here I wanted to do a video today about Amazon dot it also known as Amazon Italia As I mentioned in the video I put up yesterday. I'm going on a business trip on Sunday To Torino so I'm very much looking forward to this business trip And I thought I would avail of the time outside of Israel to pick up a couple of things on my wishlist That I actually was planning to buy in the US this summer But now that I'm on a trip to Italia, I thought I would order from Amazon dot it So I've been wanting to do an order from them for a long time. Unfortunately. I haven't been able to find Much that delivers to Israel, but they have there have been some I want to show folks for who have never used anything other than Amazon comm what these are and am I background in Amazon is that Before making aliyah to Israel. I worked for a brief period as a CSA a customer service associate with Amazon dot co dot UK So, you know, they told us a little bit about the workings of Amazon internally so Amazon marketplaces are quite interesting They're kind of self-contained units of Amazon and you can see they have a list here This is from junglescout.com and they've got them listed one two three four five six seven eight nine 10 11 12 13 14 15 16 7 8 19 and you can see there are some newer marketplaces coming online and these all link off to URLs So amazon.com is the one that most people are familiar with but there's also amazon.ca I'm just reading the URLs that you can see on the screen here amazon.com.mx amazon.co.uk is the one people in Ireland use Amazon.de so there's three actually there's four european amazon marketplaces There's amazon.de If you are living in israel and I'm only saying that because I live here and some of my subscribers are also based here amazon.de is worth trying as well as amazon.uk for shipping to israel But there's also amazon.fr for france amazon.it for italy amazon.es for spain and those are the european ones and then they've even got amazon, uh, turkia Um, and there's also a turkish amazon a bit of a e-commerce fiend the turkish amazon like website It's called happy sprada and it's a really good website and you can see uh, poland and sweden there Sorry, so these are two newer marketplaces. So when you go on to amazon.it The first thing to say is that there isn't a um english user interface Um, so basically it's all in italian now I did italian for a few years in school and so far my Little knowledge of italian has been good enough to use this website But um, if you don't know any italian then you can just use google translate and it would work just fine But you really don't need to know that much in my account email or dini my orders Uh crea una lista create a list a wish list Um, etc. Etc. And if I go into my account, I've got my hotel listed now one thing to know about the amazon marketplaces You can see here leto eliste your wish list. I've only got one wish list torino zero five two two So I have like 50 or 60 wish lists on my amazon.com. So that's why i'm saying the marketplaces aren't Really connected. They're kind of discreet um Business units and the information you have on one amazon marketplace Doesn't necessarily populate or doesn't populate across other marketplaces Regarding customer service and my experience. It's usually self-contained teams as well Now the difference between an amazon marketplace and let's say something Like amazon.com shipping to israel is basically that it's a real business in that country.  You can see there's a video of Amazons uh fulfillment centers. So amazon relies upon What are called fc's or fulfillment centers to supply orders and you can see here at this article on amazon about amazon From 2020 amazon's newest fc in colifero italy was opened So basically a marketplace means in the case of amazon italia There is a real physical infrastructure of amazon fulfillment centers So this they're shipping from that country and because they're shipping from that country It means for instance if I was looking I was looking at these wireless systems Wireless microphone systems if I go into one of these you can see my delivery options or that I can do I can get next day Um and there's also amazon prime so you can sign up for a prime trial Now if you're really trying to be sneaky you can do a prime trial and then cancel this even if you don't intend remaining in italy Um, but you can also just pay like five dollars for next day delivery And that's really the difference between using an amazon marketplace and buying to a place like israel That is supported by other amazon marketplaces But there isn't a local fc backbone here Is that you'll get these next day and same day delivery options and prime Memberships that they can't offer in places like israel Because there just isn't the logistics chain in place To make that work. So this is amazon italia. Um, I'm excited to pick up my orders and uh, yeah It's definitely worth checking out these alternative marketplaces If you are trying to think creatively about where you can get stuff from that might be cheaper than your local market Thanks for watching this video and more of them are coming soon