Hi, my name is Faustopaglisi, President and Founder of Cybertrading University. Cybertrading University, I started over, close to over 25 years ago, I started one of the first online schools in today's industry where we focus mainly on day trading. What makes us so different than other schools is that we're just not your typical school that's just going to teach you how to trade. We're going to go out there and be part of a family, be part of a team. We're looking for traders that we could trade together. My name is Elaine Forney, and I'm actually living in North Kingstown, Rhode Island right now. Well, I'm actually retired, so what I do for a living is I'm a trader. That's what I'm doing now for a living. My name is David, and I'm from Richmond, Virginia. I'm retired. Right now I was in aerospace with Boeing. My name is Richard Serrano, and I'm from East Drowsberg, Pennsylvania. I'm a network field engineer, and I do telecommunications. My name is Phil Shib, and I am from Alaska. I am retired local motive engineer. My name is Leigh Ann Jack, and I grew up in Appleton, Wisconsin. I'm a web designer and a friend and developer. My name is George Brooks. I am originally from New Jersey, but I teach for the last 33 years. And in between that, still cut down trees, climbing trees and all that other stuff in between. My name is Terrell Leigh. I'm from Mobile, Alabama. I work in a small used car lot just to get out of the house. I discovered this whole community of traders in the trade room, which, you know, I was sitting in front of my computer at home all by myself, and now all of a sudden here is this community out there, which I found very generous. Everybody was so supportive and welcoming. I just really blew me away. What makes us so different than other schools is that we're just not your typical school that's just going to teach you how to trade. We're going to go out there and be part of a family, be part of a team. We're looking for traders that we could trade together. My name is Josh Levitan. I'm from Bethpage, New York, and I'm the senior instructor here at Saber Trading University. What makes our on-site class so great, aside from the networking aspect of it all, just having our students meet each other for the first time, is the fact that myself and Faust are very hands-on with our students in the sense of just being able to literally overlook their shoulder and watch their trade, what they're focused on from their platform. Some news came out, and I think just pop. While I can comment on what they should focus on online, they might not be able to understand that as well, compared to having us right there in front of them. I kind of like the idea of not being in front of a computer eight hours a day, because I can't do that. So I kind of like the idea of doing it in the morning and then going to do all the other stuff I need to do. Everyone that you thought was going to do that, you're going to have nine losses versus one winner. Yeah, it's not worth it. When I spoke to Faust, though, on the phone and he interviewed me, the thing he said the hardest thing for me to do would be to unlearn the things that I previously learned, and it turns out that's 100% true. And the stuff that I'm learning from him and from Josh and everybody has really made all the difference in the world in understanding what a day trader is and how it actually works. Faust and the staff at CTU University, they're really on top of everything. They give you good trade choices and they keep you alert on whatever's happening in the market at the time for the day. Right, so we made a profit, what did I just say earlier? Just take the money and run, because guess what? If you didn't take it, how would you be doing right now? Now you're losing money.  That's all you're going to do. You got it, you made it. Listen, for every stock that that kept on going, for everyone that you thought was going to do that, you're going to have nine losses versus one winner. I don't think you're going to find a better support team in the stock trading business anywhere. That's why I'm here at the platinum level. You know, a lot of people want to go out there and trade and don't know if it's for them or not. And guess what? That's okay, because it's not. And the thing you have to look at is you have to find a mentor, you have to find a school, you have to sample a couple of things with a couple of schools out there, do a couple of classes, and you make the choice. But don't make the biggest mistake that people make. Go out there and be part of 90%, maybe even higher of the failure rate in today's industry, because people want to try it before they learn. I mean, would you ever want someone to work on your loved ones that never went to med school? Or how about just giving them finance money to some financial planner that never learned finance? We are no different, but you are on the right path. The right path is you should be doing it on your own. And by doing it on your own, you need a mentor to show you how to do it. And that's what you're gonna get here at Cybertree University.


Welcome everyone. My name is Julie Garden Robinson and I'm your host and the coordinator of the 2022 field of fork webinar series. This is brought to you by North Dakota State University Extension. This is the seventh year that we've done the series and we're really glad you all have joined us today. Spring is coming and so we're looking forward to all those wonderful things of spring. This next slide shows our upcoming webinars. I will be visiting with you next week about storing to composting foods. And after that, we will be hearing from Esther McGinnis who's an associate professor and extension horticulturalist. She will be talking about gardening to fight hunger in our communities. The next slide shows our webinar controls. Because of our large number of participants we invite you to post your comments in the chat. So we are going to practice finding and using the chat and some of you have already started doing this. So click to open the chat and type in your city and state or country. So we have someone from Manitoba so welcome. And while you're continuing to do that I would like to provide an acknowledgement. The program is sponsored in part with grant funding from the USDA's agricultural marketing service. And I will ask all of you to complete a very short online survey. It will be emailed to you right after today's webinar. And as a thank you I will be providing prizes to the lucky winners of the random drawings. Be sure to include your complete address on the follow up form. And don't forget to include your city, state and zip code. And now I am really happy to introduce our guest speaker. Shannon Coleman currently serves as an assistant professor and state extension specialist in the Department of Food Science and Human Nutrition at Iowa State University. And Dr. Coleman's extension and outreach work includes developing and disseminating food safety curricula and resources for emerging very small and small food manufacturers in Iowa. So welcome Shannon and it's all yours. Good afternoon everyone. In today's presentation I will be discussing with you food safety best management practices for usage, producing and bottling honey. This same presentation is has been delivered to an on campus class that we have here for beekeeping and honey production, as well as the Great Plains master beekeepers. To provide to you an overview for today's presentation, I would first start off with the definition of standard of identity of honey. I will then provide you an overview of various state regulations here in the North Central region of the United States. I will then review food safety considerations on the consumer and as well as food safety hazards in general, and then I provide some guidance as far as food safety management practices while bottling honey. So starting off with honey to sell a food product food producers must understand the definition of the product. I get calls from those who want to make a specialized product and food inspectors will have them submit their products to be tested to ensure that it meets this definition. So on the end of honey, the FDA defines it as a thick, sweet syrupy substance that bees make as food from the nectar of plants and secretions of living parts of the plant and stored in a honeycomb. And so I've had other people call about different maple, different syrups made out of barks and all of those different things. And so I always tell them going in the CFR are seeing how the FDA actually defines that food item helps you decide whether you are selling the appropriate item or not. So looking at the name of honey products, the honey products contain only one product, one item or one ingredient which is honey. And so the common name for honey is honey and so that is the regulations listed there as far as the definition or the name to consider for honey. Another common name used for honey is clover honey. And then when we talk about labeling, according to the FDA, honey is a single ingredient product so your ingredient statement should just say honey. People often also call and ask about whether they can add different sweeteners or different flavors of it. And then at that point you are now changing the product. So a product consisted of honey and sweeteners cannot be labeled as honey. And then the state of Iowa where I work with people, we have a couple of people that put flavors in their honey and they have to do that under a food processor license and they have to get their honeys tested to make sure that they meet the proper definition or meet the safety standards as far as it being a shelf stable product. So looking at regulations of sales is always broken down to where people want to sell their products. And so based on where you want regulations, there are certain places that you can sell honey without a license and then it's considered a cottage food product. But depending on the state regulations, you may or may not need to use a cottage food license so depending on what state you're from. You probably want to look at those regulations or speak out, reach out to your local extension offices to see about the regulations is about that. Others may want to sell their products wholesale retail and so with that you might need a food processor license and have your facilities inspected but that's according to your state regulations. So when I did this presentation for the Great Plain beekeepers group, I polled my colleagues here in the North Central region about their regulations when it came to selling pure honey without a license. And so there are listed here and so in Illinois, honey and a comb or removed from the comb and an adulterated, unadulterated condition is exempt from inspections per the Illinois Food Drug and Cosmetics Act. This is a restriction on, there is a restriction on how much you can sell in Illinois so there's a limit of 500 gallons per year, and it must be extracted and bottled in the state inspected facility. In Iowa, you can sell pure honey direct to consumers from your home or the farmers market. There are stringent regulations as far as processing or adding flavors to it. In Kansas, you're allowed to sell direct to consumers without a license. In Minnesota, honey and maple syrup are considered products of the farm, and they can be sold at the farmers market without a license. However, if you add flavor, it is considered a cottage food and there are restrictions for reselling and doing special labels. For Missouri, all vendors who want to sell less than 50,000 per year and sell directly to consumers that does not include internet sales or farmers markets. There is no license needed to sell directly to consumers. And then Wisconsin, we have Dr. Engelman, if you are from Wisconsin, she probably can answer more direct questions. You do not need a license to extract your honey package it to sell your own honey from your bees, but there are stringent regulations on processing, such as canning, heating, straining the honey, and sales can occur directly to consumers at the farmers market or even on the internet. And so that is why the network that Julie and I co-lead the North Central region is a great resource to everyone out here in our region. Listed here are the people that responded to me in those emails and gave me those different regulations per state. So if you are from those states, that'll be your point of contact to contact about your regulations in your state about selling pure honey or flavor honey and whether that you can do that or not. I did put the regulations for North Dakota in the chat. So we have lots of people from North Dakota. You can click on that link and it'll take you right to our North Dakota rules. Alright, so next going into food safety consideration. So this was a fact sheet that I found from Clemson University to talk about some consumer food safety issues, considerations to consider as far as honey goes. So the primary food safety issue when it comes to honey is infant botulism. And so because infants have a compromised immune system and gastrointestinal tract, the spore's clostridium botulinum could provide an environment in their GI tracts that could produce those toxins over time and make the baby sick over time. And so that's why it is commonly recommended that babies under the age of one should not eat honey. Thinking about your storage of your honey and you want to make sure that you have it in an airtight container. So honey is hydroscopic so it means that it draws in moisture. And so additional moisture to the honey could make it favorable conditions for mold, yeast, and yeast growth and those in it. I recently had some mold grow in my organic maple syrup that I put in my cover and not the refrigerator. So I think I'm going to win the argument with my dad that syrup should go in the refrigerator now. So even with me being a food safety person, some of those same things that can happen to the regular consumer also happens to me. And then the final recommendation they have is honey may have crystals or granulated parts that show up as they get older, it's refrigerated or frozen. It's a natural process that does not harm the honey in any way to convert the crystals back to is liquid form. You want to place the honey in an open jar that's he say container and have it in one to two inches of hot, not boiling water, and then those crystals would disappear over time. You want to be careful to not overheat it because excessive heat could change the color of your honey and your flavor. So you want to maintain that yummy flavor that you love from your fresh honey, but you also want to get rid of those crystals. So going into food hazards and honey. So starting off with just the basic definition of food hazards, foods hazard foods can become hazard by contamination contamination is the unattended presence of harmful stuff substance or microorganisms and food. So food can become contaminated three different ways, chemical physical and biological hazards. Listed here are some general hazards that could be that it could occur with pasteurized honey. So chemical hazards could be phenols, antibiotics, chemical residues found in barrels that you may want to store it in metal lids or pale. So you want to make sure that you use appropriate food grade safe containers when you are storing in your honey. So physical hazards could be medical metal fragments, none metal particles such as wood stones and glass and even dirt. We'll talk a lot about dirt and how those physical hazards could lead to some form of contamination when we're talking about bottling. So this is a biological hazard that I've seen listed so far is that clustering and botulinum spores. And with that, as we said before when we talked about regulations, canning, if you do improper canning you could be introducing an environment that this bacteria could survive in and make sure that you're careful with how you are handling your honey. And so why are we talking about the spores of bot, of clustering and botulinum is because it produces toxins. So botulism is a rare but severe illness that is caused by a toxin that attacks your body nerve nerves and cause difficulty breathing, muscle paralysis and even death. The bacteria that makes botulinum botulinum toxins are found naturally in places is still rare for them to make people sick, but still could be a risk so we try to make sure that we warn people, especially if there is a possibility of risk. So the bacterias make spores that act as a protective coating those spores help the bacteria survive in their environment and they can survive either under extreme conditions so the spores do not cause people to become sick, even if they are eating but under certain circumstances and grow and make someone make the most lethal toxin known. So that is why we, you know, when we talk about canning and other considerations that you make sure that you are aware of some of these things so that you're not putting someone in an uncomfortable environment. So looking into best practices food safety management practices when it comes to bottling honey. Starting off with sanitation guide so when you are setting up your to bottling honey you want to first consider your sanitary design of your honey making facility. You want to first make sure that it is that you have a separate bottling space for when you're bottling honey from other activities that are going on so there's a lot of different farms that have honey and produce and meats and everything so having that separate space. And so in these next few slides we'll talk about that. And so starting with this exterior part of it. The first thing you want to consider is your exterior space. So when you're setting up, you want to make sure that your exterior space is clean. So you want to make sure that the grass is cut that there is no tall grass that there's no outside no no entry from the outside inside that could lead to contamination. So the ultimate thing is what you want to make sure if you're minimizing contamination by making sure that there is no outside activities going into your inside your effect activities. And so mentioning once again that there is you have your click grass. I'm selling the outside of your building to end to eliminate pests to come in your facilities. Next first sanitation guidelines is interior so the actual place that you are actually ball only you want to make sure that you want to minimize the the instance of any harborage of pests or any microorganisms so your space should be cleanable and it should be clean. Properly before you get started and make sure also all of your food contact surfaces are also properly clean. Last you want to make sure that you are protecting your product so you want to limit who can enter in your bottling space so for your employees and others you want to make sure that you have certain people that can enter the space and those who cannot. Thinking about the equipment you'll be using for bottling. We talked about having a cleanable space. You also want to include and make sure that the equipment that you use also meet the proper standard so when we talk about your equipment walls and ceilings you want to make sure that they're hard flat and smooth surfaces, you want to make sure that the surface of the equipment is resistant to any cleaning and sanitizing solution. You also want to make sure that you are using approved sanitizers for food grade work so making sure that you're reading those labels and understanding whether it could be using that space or not because you don't want any chemical hazards coming in as far as your bottling goes and then lastly you want to make sure that your equipment is installed correctly and sealed. Making sure all the pits and cracks that could harbor foodborne pathogens or any other contaminant, making sure that they're all properly sealed and cleanable and the space for your bottling should also be covered because you don't want an open space that any birds or any pests can come in and possibly contaminate your product. So another thing to consider is the hygienic practices of your handlers. So the first line of defense of reducing foodborne illness during production is making sure that your employees have safe handling practices. So listed here are a few considerations to think of. And so the first is, if someone is ill, especially with symptoms that are listed there, you want to make sure that they stay home. Number two is the big thing for the past couple of years is washing your hands. And if you look above my head with my image I've had to wash your hand sign for a while it used to be outside my door. Now that I have a decorative sign above, make sure we put that message out there to wash your hands. So it does not mean that you should just wash your hands at the start of bottling. You want to make sure that people are washing their hands when they use the bathroom after eating lunch. If they are handling money or any other things, making sure that they wash their hands then, or if they hands become soiled with any honey or debris so say if there's an overflow of honey, and it gets on their hands stopping cleaning your hands before you go and touch your product again. And then finally there should be no eating, drinking, or the use of tobacco while handling your products. So you want to have the design areas where your employees can go take breaks that are separate from the place that you are bottling. So making sure that your employees are following safe practices help also keep your space clear as far as any contaminants. So thinking about extraction day, when you get ready to extract your honey from the comb on extraction day there are things to consider while you get into yourself prepped. The first thing is coming up with your standard operating procedures of how you want to conflict clean before and after the day of extraction. So coming up with how you want the surfaces clean whether they need to swap sweep or mop your floors. So when we think about honey extraction that most people are extracting it from the comb itself. So you need the proper equipment so when you use a extractor for the honey comb you want to make sure that it is properly sealed, so that no dust dirt rodents or any other dust can get in there in your honey so you want to reduce those that ability of any contaminants coming into your final product. And then you also want to make sure you have a standard operating procedure for checking your surfaces so your ceiling walls floors are air free of any dust debris or cobwebs. And then one thing we also try to remind people to so with the honey you'll have that comb left over and so making sure that you're removing your trash and having a standard operating operating procedure for that as well. And so that is all that I have as far as honey and food safety. So I'll take your questions. All right, you have several questions and first of all thank you Shannon. In the chat. For those of you from North Dakota who are interested, I did post a link to the North Dakota regulations, they are through the North Dakota Department of Agriculture. And if you click on that you'll see that there is licensing required. So remember, you know, to Google North Dakota Department of Agriculture and honey, and then you will easily get that information. Cindy from Nebraska shared that Nebraska can sell pure non flavored honey under the cottage food registration and she also linked that information. And in Colorado, pure honey or infused honey can be sold to the end consumer as a cottage food product. And that's limited to $10,000 per product per year. And that information is under the Colorado Department of Public Health and Environment website. So those are resources I see that people are from all over the Midwest so we're happy to have you here. Now I actually have a question for you Shannon. Two of them on the same sort of topic, and I'll give you both of them. Is it okay to microwave crystallized honey in the original container like a honey bear. And then someone else says I have heated my crystallized honey in the microwave on low power to melt the crystals is this safe. Um, so I'm going off of the fact sheet that I got the information from and so it gave very strict rules so saying that you're using that you should put it in a safe container and then put it in a heat safe container where unsure if that the nice bear honey container is a heat safe container. So you putting it over into a different container and making sure that you put it in hot not boiling water is what they suggested and I would just follow that. And then I think the same person added to the chat the honey is in an open glass jar when warmed on low power in the microwave and it doesn't change colors. Okay, so if that works for you, I would say it works for you but I would, for me, I will follow those instructions that was given in that document, I will stick to that because even when we went and visited a big food company, they, they have different microwaves for them to test their frozen foods that they give people strict instructions on how to eat their foods. And so they have different rooms with different microwaves so they can test it and so that to me, it was showing me that there are different variations and different microwaves and that's probably why they gave that recommendation about using the given those specific directions about how to heat reheat your honey. All right. Another person asked about the type of pests you were describing insects rodents. What, what do you mean by pests. So, in food safety and also this southern girl, all of it is pissed so rodents insects all of it with honey is going to attract. You know the insects. They will come if you know things are not properly sealed or you leave the door open too much so. So, all of it is considered past I wouldn't know what type of past you would have it your, your space, my students are still trying to work on me to stop calling mice rats but where I'm from their rats. But so just making sure whatever space you are you have a pest management process to make sure that you're doing it and appropriate clean space. Roger asks, is whipped honey considered processed. That I do not know. Do you do any form I guess if he could tell us how, how he makes his whip honey or anything like that. That would probably be a conversation that you also just take to your local inspectors and so that's the conversation I've been having with a lot of producers here now it's just with whatever product you want to do having a good conversation with your inspectors about whether they considered that processing or not, and taking the, the, the proper steps to, to get the license appropriate license of that. And Becky tells us that plastic honey bears melt so I'm guessing that's from experience so thank you Becky. Go ahead. So somebody put in the chat that with honey is half crystallized honey and half honey, we're up together. So in my state, that whole process of whipping and mixing the two. They will probably consider that as processing but that would the what I've learned is this is what I've been doing since the pandemic.  So I'm out of the conversation you talk to them and when you need food safety training, come back to me. Jean asked about making a spreadable honey like a jelly. You had any experience with that. No, I have not, because we, we keep it very strict, especially with that beekeeping course we have here on campus is just pure honey that we work with. And I'll just add that I've worked with people that make honey butter. And that does require a visit and a license and all that sort of thing because that is a process food with more than one ingredient. I added to the chat, just because I was expecting this question I found the answer for you ahead of time. So if you want to can or make syrups using honey as a sweetener I have listed the link directly to the National Center for home food preservation which is a great source of home canning information. So generally you can use half could replace half of the sugar with honey, but it's always best when you're doing home food preservation that you find a tested recipe. And so you can go to that site and find more information. Okay, Mary says my husband put the hardened honey out in the sun on the deck last summer during one of those really hot days and it liquefied very well. Yeah, so some people do that just like my friend loves to put her soups out in the snow to chill it out she goes I'm falling for safety and I'm like okay. I just hope nobody come and touch it. We know any fast come and touch it. So, um, yep. Kathy asked about the honey butter available online. Okay, why don't you check the pride of Dakota website just pride of Dakota honey, and that would get you to the Department of Agriculture site and they have a lot of things available online. And I'm not sure if honey butter is among those that would have to be kept cold during transport so it might not be.  As I as I mentioned Kathy followed up just all recipes calm will certainly have a honey butter recipe, or just take butter, mix it to your sweetness satisfaction and use it at home. If you want to sell it as a whole other story though. Okay, Stacy adds that whipping honey makes it spreadable like jelly. Um, I just I've seen a lot of people get interested and, like I said in the past two years with the beekeeping course that we have here. It's almost like I do a quick food safety training before the students actually go through the process of extracting the honey so my teacher was like, you need to talk to them first and you know and I told them you know, you get the honey on your hand don't just lick it off because you make contaminated so I'm trying to do a quick crash crash crash course for the students and then with the, the one of three members for that class also said hey can you come and talk to the Great Plains people about it and so I did that as well just so that they are aware especially because I know a lot of people want to put flavors in their honeys and try to still sell it and I'm like wait. I've seen some people put pepper flakes and stuff like that and biggest thing with that is that you are a pure honey by itself is shelf stable and shouldn't support the growth of any micro organisms, especially if you keep your practices safe when you're bottling it. When you're introducing those flavors and other other ingredients you're now changing the ingredients the formulation of it, and you could be putting the product itself at risk. Another comment about honey bears and the microwave. I just make a comment in general we don't like people to put plastic containers that might not be microwave safe into the microwave oven just because we want to err on the side of extreme safety. So we generally don't recommend that when I have honey that crystallizes I just put some warm water in my sink and I put my container in there and I find that works well for me. Yeah. It's like we were saying with the physical and chemical hazards. You know, the bottle itself with the company is food great safe. We have a packaging guy here on campus and so that if you heat it or if you do any manipulation manipulation of the packaging there could be some things that are released from that packaging that then makes it unsafe because you're now altering the setup of that packaging. All right, well I hope you all enjoy honey and I will add that North Dakota is the leading producer of honey I just noticed that on our North Dakota agriculture site so I think we're in states in the Midwest where lots of honey is produced. And it certainly is a tasty sweetener to use in your various products from tea to cookies. And then someone said about they receive raw honey from a friend that has a hive is it safe to eat. If we go by the definition that the FDA has raw honey from the hive is safe for consumption so it's called honey. All right, Becky had one final comment I used to make hard suckers using honey, they were great and I felt I wasn't doing great damage to kids. Yeah, and I guess, and then it I think the recommendation that was from that fact she is up to the age of one. Right. Yeah, under the age of one so you really just want to make sure that you're following the appropriate protocols when it comes to certain foods. You have another one. How long is honey safe to store. Hmm. I've had minds over a year before. Um, so we probably can look at some different there. I know Nebraska has a whole food storage document that they develop and we can see of honey's on that list. Probably calling Cindy out, our colleague Cindy B. Honey is a very long shelf life actually really long. We'll learn a lot more about where to look up information on how long to safely store foods in my talk next week so I'll be providing you with some apps you could download and there's a USDA app on food storage. Here we go. Cindy has posted something for best quality up to 12 months after that it remains safe but the quality may not be as good. I just found their document and on there it said for honey molasses and syrup one year. So like, like a lot of things that loses quality over time. So it may not be a safety thing anymore. It may be a quality. It may be the way it tastes the color the crystallization and all of that. So I've permanently stopped buying honey because the honey group the beekeeping group gives me honey every year. So I don't have to buy me. I am going to post in the chat just because we still have lots of people online. This is the survey that really appreciate your input on. Again, honey is a specialty crop and this was made possible we've been doing these this is the seventh year. These are made possible with funding support so again appreciate your feedback on the survey. And as a little bonus you might even win a really cool prize and you can win more than one I will keep track of who is one. If you win twice, you get a different prize. And then I think Julie has posted the slides from my presentation they have links in them I've rechecked them again this week to make sure that they work so you can go into the different resources that I use to help develop this presentation. With that I thank you very much Shannon this was very informative and now I want some honey. Look, I might have let me see if I can ship you so when I see you next, I might have a lot. Sounds very good thank you all for joining us and please continue to join us next week will be our midpoint, the fifth webinar, and I'll be your speaker and we'll be talking a lot about food storage and composting and reducing food waste.


Well people, not sure what to tell you other than stay positive, stay cool, we're starting the vlog at 3.30 p.m. once again. It's just busy, busy times. I'm sure you're busy too with work, with life, with travel, with I don't know, shopping for food, life is busy, changing diapers, you know, you know the routine. Alright, so I'll try and make something entertaining for you over the next six hours before I go to bed tonight. But basically the next two weeks are very busy for me at work in the office. But what brightens my day is opening up the mailbox to these. Thank you, thank you to Damien and Diane for sending postcards. If you didn't know, if you're just tuning in, if you're a new subscriber, I got a PO box specifically for you guys to send chocolate, whiskey or coffee or a new drone or postcards. Alright, no, for real, send me postcards. I love them. I'm keeping them. Kofuzy, I have yours. Joseph, I have yours. Damien and Diane, I'm gonna keep yours. So, I'm actually gonna read them real quick. He wrote, hey Seth, this is a harbinger of a care package to you and the fam. Really appreciate your VLOG. Keep up the great work. The pick on the postcard is something you have to see next time you're in the Green Bay area. So, this is like mail is arriving from around the United States. It's amazing. So, that's Green Bay, Wisconsin. In case you didn't know. Alright, thank you, Damien for the postcard. And then Diane wrote, Seth, heard you like postcards. This is one of those lovely quiet places that is filled with peace here in Lincoln, Nebraska. Lincoln, Nebraska. This is not Colorado where I live. This is all across the U.S. Not your typical manly postcard, but wanted to share it with you. Sending love to you and your family. Long time fan. First time postcard sender Diane. Ah! Stop it. I love it. Thank you. Send more mail. I will really get your shout out. So, P.O. Box, 1779, Inglewood, Colorado. Hey, one, five, six, seven, eight. I love ya. We're just getting by here, folks. Probably gonna be another short vlog. Apologize about that, you know.  But these guys are keeping us chipper. Sure, you two wanted to see that. Guys in began to snore. We're on tomorrow. So, I'm in the car picking up some shot blocks in my little trunk grocery store here. I got shot blocks. These are delicious for long runs. And then, honey stinger. You guys know all about that. And then I'm gonna get one gel. Yeah, two gels. Here we go. I'm back. And I thought of the question of the day as I was prepping my running gear for tomorrow down on the coffee table. I'm excited to go for a nice long run. Hit some hills. But a lot of you are commenting. A lot of you are commenting. And basically, I don't know your first name. So, many of you I do. Many of you I do. But if I can't see it in your username, which is totally legit and fine if you don't want, you know, people to know your first name. But if you feel comfortable sharing your first name down in the comments below, I would appreciate it. I would love to know you on a first name basis. Obviously, you know my first name, Seth, my wife, Bridget, true love, Bridget. And then Joseph and Seth, the children. But we as a family would love to know your first name. So, if you feel comfortable and if you don't, no problem. But type it below. And that'd be cool. Because, you know, we're getting to know each other after whatever 394 vlogs. And it'd just be good to know you a little better. So, alright. Seek beauty. Work hard. Love each other.  And we'll just keep plugging here, people. Onward YouTube. Onward YouTube.


This research presents optimal reset protocols for quantum systems undergoing non-Marcovian dynamics, which can efficiently purify and erase initial correlations between qubit and environment, with a lower limit for entropy reduction and speed limit for factorizing initial states determined by maximum coupling strength. This article was authored by Daniel Basile, which Rebecca Schmidt, Dominique Sabny, and others.


Now, students, we will be covering inventory management. So the logical flow would be that what we have covered right now is about vendor selection. So in vendor selection, we have looked at different models and techniques for, let's say, defining the cost and different type of costs that would actually affect the selection of that vendor. Now we will be looking at the inventory management or inventory planning. That would be the logical flow then. So first of all, there would be a vendor selection. Then we will be looking at the inventory planning. Now, first of all, we can refresh ourselves and whatever knowledge we have from our previous courses about inventory management or inventory planning. So inventory planning and control is one of the logical decisions that follow vendor selection. Once vendor and the total cost of orders are determined, then the next step would be to determine the economic order quantity. Yes, that would be true that we will be finding EOQ for those type of enterprises and those type of businesses in a supply chain where you would have some make to forecast kind of a scenario. So if we have a forecast available with us, then economies of scale would be the purpose or would be the objective to be achieved. So if you want to achieve economies of scale, then economic order quantity would be the basic model or some variant of it would be used by that business or enterprise. Now if the business falls in like assemble to order or something like make to order scenario, then of course economies of scale would not be the primary objective. The primary objective would be to respond to the customers. But what we will be discussing first of all would be based on the inventory planning techniques for the businesses which are for make to forecast scenario. So economic order quantity and the ordering frequency would be the purpose and we would be looking at some advanced models of EOQ. What we know about EOQ is that economic order quantity should be determined based on the total cost and service levels. Yes, there is a service level and that service level is actually dependent upon the number of orders or the amount of demand from originating from the customers which you are able to satisfy. So the objective of minimizing total inventory cost and maximizing service levels are actually conflicting in nature. So just remember one thing when you are saying that in economies of scale by achieving economies of scale or by using economic order quantity, what are you achieving? You are actually minimizing the total cost of inventory for that business and that total cost would basically be the essential components are the holding cost and the holding cost plus the carrying cost plus the cost of like setup or the ordering cost for the retailer. These two were the basic cost plus the material cost of course linear in nature. So if you can remember that economic order quantity, the basic model then you can add different cost to it which are particularly essential for your business like it could be the transportation cost, it could be the shortage cost or it could be some other penalty cost or it could be some damages cost to the inventory. So whatever that cost is essential for your business, you will be adding it into that cost function but essentially what would you do? You would minimize that cost function. So at one view we are saying that we want to minimize the cost and at the second we also say that we want to maximize the service levels. It's actually conflicting in nature because if service level is high, so traditionally service levels is about like satisfying the customer demand and demand of the customer is actually homogeneous. That is the assumption here. But remember that the customers are not heterogeneous or they show heterogeneity for some kind of a product and product is of such nature that it can have some differentiating features. So this is just true for them where there is a product of homogeneous nature. For example, I want to buy some pen, I want to buy some stationery, I want to buy let's say chicken. So that would be more or less like homogeneous. Differentiating features would not be there in the product and customers would look at it and they would actually get the same kind of a utility from that product. So, but if that is not the case, even for make to forecast kind of scenario, for example, still in home appliances, still in electronic products, still for most of the computers, most of the electronic appliances, we still have a forecast, but still there are features that differentiate that product from the competitor's product. So there simultaneously if you want to minimize the total cost of inventory and maximize the service levels, it would be conflicting in nature. So maximization of service levels relates to provide a variety of items and ensuring their availability at all times and at all places. So for make to forecast products, traditional perfect EDLP products, those products which do not have differentiating features, the product should be available at the right time at the right place. That would be the objective of the function in the right quantity of course, but not necessarily the variety of the product matter because product is actually homogeneous in nature. But if still in the regime of make to forecast, you have a product that has differentiating features like computers to some extent which are like make to forecast, you have cars. So automobiles, you have home appliances. So they are like most of the time, their repeated models are make to forecast, you have previous history with you, you can forecast it. But at the same time, the service levels would be actually determined by the variety of product at the right place at the right time in the right quantity. So this requires maintaining a large inventory of multiple items at several locations because you have some variety of items. There are some differentiating features. I can buy a split AC which is like with inverter or without inverter or I can buy an AC which has like gold foil in it. So there are some differentiating features in those type of products which are actually produced on make to forecast scenario. So what you need to do, you need to actually put lot of inventory at different locations close to the consumer. Hence an economic trade off is needed between inventory cost and service levels. So that is not the case. So here what happens if I am looking at the variety of product and the availability of that product at the right time at the right place in the right quantity, I am actually sacrificing the inventory cost. My inventory cost would not be at the minimum, it is actually at the higher level. So what is that? There is a trade off between the service levels and the inventory cost. So inventory actually helps to achieve economies of scale in production, average or unit production or purchase cost decrease with larger order size owing to economies of scale resulting from the fixed cost of order ordering and setup. So the objective here would be inventory. If you look at inventory, so in a supply chain what would we do? We actually look at the production system. We try to minimize the inventory cost there. So at the production you will try and you will look at the upstream player as well like the purchase of that raw material should be at the minimum cost. Of course now we know that you have selected a vendor on different criteria and on the basis of that now for an EDLP product or make to forecast product the primary criteria would be cost and there would be some other criteria related to it. But the objective would be that basically you want to minimize the ordering or setup cost. You want to minimize the holding cost for that inventory. Thank you.


For those who don't want to have a system with central maintenance, the earth toilet is excellent and this is a toilet where we have typically two chambers, we have urine diversion and it should be, toilets should be inside a house. So a lot of ecosun toilets are built outside the house because they are still copying what is done in many areas because the toilets are so smelly and so they also built these toilets outside but the toilets must be so good that they can be inside and they should be inside and so a toilet like this could be installed inside a house emptied from outside and operated in a way without water and also being very cost efficient. There is a lot of material in there this is from the book at ecological sanitation that is also available online.


Welcome to this sharing of some of the latest information on testing some of the South Carolina peach selections that have bacterial spot tolerant fruit. This is new and exciting research and I'm going to share information from the last two seasons. Initially, we started introducing some of South Carolina selections and in 2017 we planted South Carolina one and South Carolina two. As you can calculate, they were like three years old in 2020 when we started looking to evaluate the fruit. And later in 2019, we got four more selections, namely South Carolina eight, nine, 10, and 11. And since I've been asked to provide information in only 10 minutes, I'll try to make it short today, and we'll share information for the older two selections. Like in South Carolina one, we evaluated only the fruit in 2020 because mainly we had some cold damage and additionally the trees were still young to collect information about yield. But our observations suggest that the tree of AC1 ripened on June 1st in 2020 and the fruit was slow to soften on the tree, which is a good thing because the growers can eventually schedule for longer harvesting period of time without experiencing any deterioration of the fruit. And then fruit size was excellent in 2020. The average fruit size that we got for this selection was 196 grams. Fruit shape was slightly elongated and this is in comparison with the next selection, AC2 that I'm going to highlight today. The eating quality of AC2 is really excellent and probably their siblings with AC2 selection because they kind of were similar in taste as well, but AC1 was slightly more acidic in comparison to AC2. Interestingly, fruit of this selection will soften after a few days at room temperature and then the fruit will be very pleasant to eat. It will produce a smooth and melting, very juicy texture, really an enjoyment. And you can look at the fruit that we collected in 2020 on this slide. AC2 in 2020 ripened earlier than AC1. We harvested this selection on May 22nd. Fruit size was very consistent and the eating qualities were excellent. This selection also has melting, juicy and form flesh and very or better balanced sugar to ratio to acids ratio in comparison to AC1. The average bricks for AC2 was 12.1% in 2020. The appearance of this fruit, I shouldn't mention because you can see for yourself, but it is very attractive, especially when on the tree. The shape is more rounded in comparison to AC1 and the blush is covering almost 100% of the skin of this fruit. As I mentioned, we experienced some cold damage during bloom and we got higher yield from AC1 but very low yield of AC2 in 2020 and we did not collect those data. What happened in the spring of 2021? Again, we experienced extremely low temperatures very early in the season on February 15 and 16, the temperatures fell to 15 degrees Fahrenheit. And then Dr. Vincent conducted a study to evaluate all ATI belief or over 80 pitch cultivars that are at the premises of the station in central Alabama. And he established that early varieties had about 35% birth survivability, mid-season cultivars had about 28 or lower survivability, and late-season ripening cultivars had about 22% live births. So how those selections compare with the general group of ripening seasons, pitch cultivars? Like AC2 had about 80% live births and you can see on this picture the live births and AC1 in contrast had only about 7% live births, those are damaged, but of course at the bottom of this slide. And then when we collected data for the yield and fruit quality, we had five harvests for AC1 starting on May 28 and the last harvest was conducted on June 11. Among all those five harvests, we got the highest number of fruit per tree on June 4 and the average yield per tree was also registered on June 4 or the middle of this season. The mean fruit weight at this point of time was 207 grams for a particular fruit. And for our season totals, we found out that the average number of fruit per tree for AC1 in 2021 was about 14 and the average yield per tree was 2.7 kilograms with an average fruit size of 206 grams and soluble solids about 10.7%. So this number tells us that probably we harvested them still a little early but you know we were in competition with all the rain that we got this summer, this spring. So here is the fruit of AC1 and you can see that the fruit appear pretty clean, a bacterial spot, probably just some blemishes here and there, but in comparison to our entire collection of peach cultivars, this is a pretty good picture for AC1 in this wet and humid spring and summer season of 2021. And then we collected the data for AC2. In this season, we had three harvest dates started on May 17 and going through the end of May. Here we had our heaviest crop during the last harvest on May 25 and the highest number of fruit per tree on average that we collected was on the same harvest date. Our largest average fruit size was registered on May 21. But our season totals in terms of number of fruit per tree were very close 337, which is very close to completely mature peach tree. So we in general try to retain about 400 fruit per tree. The average yield for AC2 was 84.3 pounds per tree and we had the mean fruit weight of 137.3 grams. And the soluble solids in this season were also kind of lower for AC2. And the next slide, I just wanted to demonstrate the crop plot on AC2 in 2021. And you can also look and see some bacterial spot symptoms, but more often on the leaves. And very rarely we have some blemishes on the fruit. Even though our results, our trees are still young and our results, we still consider them preliminary. We would like to look at the performance of those trees as they mature and we're going to look at them in multiple seasons. What we can see and kind of conclude for now, they really have a high tolerance to bacterial spot. Their fruit has this high tolerance in comparison to other cultivars in our research station. And they really can provide extremely high backup volume. They had this size consistency, excellent firmness and excellent eating quality in addition to their very attractive appearance. I've been told by the breeder that she considered releasing SC1 as a new cultivar for the market, but I don't know how I need to discuss again with her and see how she considers data from this last season. So maybe she just needs to look and evaluate those cultivars for a longer period of time. We can get more spring and winters with damaging cold conditions. I think if you have some questions, I will try to address them, but thank you for your attention today.