COVID-19 is surging around the country, but in states like South Dakota, the numbers are genuinely startling. So the CDC recommends that if your positivity rate is above 5%, that means you shouldn't be reopening your state's economy. Anything above 5% means that's too high. Once you get below 5% in terms of positivity rate, you can start to reopen the economy gradually, if you want to do it safely. However, the positivity rate in South Dakota is 58%, 58% nearly 60%, meaning the majority of people who take a COVID-19 test, test positive. And this is a small state. So it is very, very serious in this state, but their state's Republican governor has deliberately not taken any action. It's pretending as if COVID-19 isn't a thing because she's a Republican and she thinks that this makes her a better politician because she is giving people in her state liberty and because she's not doing anything, you know, the people in her state are happy. This is according to her. It's just, it's honestly puzzling that this is happening. Like you'd think that a global pandemic would not be a partisan issue. But in 2020 America, of course, it's a partisan issue. And it's one of the most divisive issues of our time, right? So there was a thread on Twitter by a nurse who is in South Dakota, who's working on the front lines with COVID-19 cases and patients. And what she said here, it honestly was, was shocking. So she tweeted this out, I have a night off from the hospital. As I'm on my couch with my dog, I can't help but think of the COVID patients the last few days. The ones that stick out are those who still don't believe the virus is real. The ones who scream at you for a magic medicine and that Joe Biden is going to ruin the USA, all while gasping for breath on 100% vapor therm. They tell you there must be another reason they are sick. They call you names and ask why you have to wear all that stuff because they don't have COVID because it's not real. Yes, this really happens. And I can't stop thinking about it. These people really think this isn't going to happen to them.   There's no credits that role. You just go back and do it all over again, which is what I will do for the next three nights. But tonight it's me and Cliff and Oreo ice cream. And how ironic I have on my home hoodie. The South Dakota I love seems far away right now. Now when I read this, this shocked me. And what she said stood with me like it was on my mind for days after I read it because this is just shocking. Like you would think that the denial ends once you're personally affected with something like COVID-19, but they still deny it even when they get it. And they literally are dying from it.  There's no words that capture how sad this is. And this is sad. Like these are human beings that probably, you know, didn't believe this was a thing. They didn't take any precautions. They ended up getting it and they still, they still, you know, denied it as they're in the hospital dying from it. I mean, I don't even know what to say about that. Like this is horrifying. Now this thread went viral and she went on to CNN and she explained a little bit more about her experience. And it's, this is unreal to me. Like I wouldn't expect this to be a thing that happens, even with how delusional Trump supporters are and how cult-like they are. Like, again, you think that there is a point where, you know, you, you stop believing in all of these weird things when you can see it, when it affects you on a personal, concrete level. But according to her, that's not the case with all of them. Nurse Storing, thank you so much for being here. When I read some of your tweets, my jaw dropped. You said that even now that the hospital is being overrun with COVID patients, they come in, they're horribly ill, they're gasping for breath. And yet they don't believe they have COVID. Yeah, I think the hardest thing to watch is that people are still looking for something else and they want a magic answer and they don't want to believe that COVID is real. And the reason I tweeted what I did is it wasn't one particular patient. It's just a culmination of so many people.  It's not real. And when they should be spending time facetiming their families, they're filled with anger and hatred. And it just made me really sad the other night. And I just can't believe that those are going to be their last thoughts and words. Anger and hatred towards you. You know, I think it's just a belief that it's not real. And nursing happens to be on the receiving end of that. And that's OK. We can take that. That's what you're there for.  And they say, no, because I'm going to be fine. And you're watching their oxygen levels, you know, maxed out on what we call Vapotherm at 100 percent. And their oxygen level might be 75. That's not really that compatible with life. And we know where that's going to head. And it just makes you sad and mad and frustrated.  And so, yeah, that's kind of where that stemmed from. How could it not make your own head explode? They're gasping for breath. Their oxygen levels are dropping. What do they think is wrong with them? You know, I think people look for anything. People want it to be influenza. They want it to be pneumonia. They want it to be. I mean, we've even had people say, well, I think maybe it might be lung cancer. I mean, something so far fetched. And the reality is, since day one, when covid started in this area in March, you've kind of been able to say if it walks like a duck and talks like a duck, it's a duck. Like, I hate to tell you that you have covid, but that's what you have. You know, even after positive results come back, some people just don't believe it. Now, that's not everybody. We have a lot of patients who are very, very grateful for their care and very thankful for what you do. But unfortunately, that's not what I'm remembering right now. And as my nursing career, that's not what I want to be remembered. Be remembering poor. I want to remember the saves and the happy situations. And what I was remembering and chilling on the couch the other night with my dog was not that. Of course not. I mean, of course not.   And so what toll is this taking on you? Yeah, hindsight, I didn't realize that this was going to go viral. I probably could have left the f-bomb out of there. But the reality is that's how you feel. And so it is like it's just a movie where the credits never roll. You just do it all over again. And it's hard and sad because every hospital, every nurse, every doctor in this state is seeing the same things. Now, the part of that that really, really hit me was when she basically explained how these folks are instructed to call their families to say goodbye.  That to me, it's astonishing. As they're dying, they feel as if they are dying most likely and they still deny that they have COVID-19 and they don't call their loved ones don't even say goodbye because it's not possible that something like this could happen to them.  You know, they they don't take it seriously and they kind of brought this upon themselves, but at the same time, these are human beings suffering right now. They're in agony and they still can't admit. That what's happening to them is real. I don't know if their denial is, you know, exclusively partisan. Maybe it's the case that this is like a coping mechanism for them. I'm not sure, but this is heartbreaking. I don't see these people as, you know, Trump supporters, Trump cultists. I see them as very, very sad human beings. Who. Their last bit of life. Is, you know, they're consumed with rage and they're taking it out on people who are trying to save their lives. This is this is heartbreaking. Now, I've heard shocking stories from people who I know that work in health care that work directly with COVID patients. And what I hear from them is alarming, right? Especially the folks who are asymptomatic, they test positive and they just they don't take any precautions. They don't want to wear masks. They put up a fight when it comes to them being required to wear masks. You know, that to me was shocking because you'd think that there'd be some level of concern for, you know, their peers, people who are there, who they're around. But I mean, denial, it's not just them using a talking point as a Republican politician, what they believe this to their course. And then to take it a step further, what, you know, the nurse from South Dakota, Jody Dowering is saying is that this isn't just like denial. This is this is a deep seeded belief that they have. They genuinely believe that they don't have COVID-19 as they die from it. And they believe in this so much or don't believe in it so much, rather that they won't even call their families to say goodbye. I don't know what to say about this. This is why it's so important that politicians. Don't be so careless with the rhetoric that they use. It's why when Trump denies the severity of COVID-19 publicly. Under the guise of not causing a panic, that's an issue. People, they take their cues from leaders. I wish that they, you know, had a greater capacity to think for themselves. But unfortunately, the reality of this situation is that they take their cues from leaders. If someone that they trust says something, they believe it. And nobody, you know, is going to prove that individual wrong. The only thing that will get them to change their minds is if the person who they trust that led them astray tries to do better and reverse course and, you know, undo the damage that they cause. If Trump said, look, this is a serious thing. We all need to wear masks. That's the only way I could see these folks actually turn it around and want to take it seriously. Leadership matters. Who is in control matters? Words and rhetoric matters. I mean, at the end of the day, this is just politics to Donald Trump. The things that he says about COVID-19, it hinges on political expediency always. But his political choice, how he chooses to talk about something, that affects people's lives in a real concrete way. Lives are at stake because of what Donald Trump says. People are dying because they believe that Donald Trump and Fox News and OAN, all these outlets who have downplayed it, you know, they trust these outlets. And even in, you know, in death, as they pass away, they still aren't going to divert from what they've been conditioned to believe. It's just, it's sad.  I mean, how do you deal with that going forward as a society? We have to reckon with this fact that we have individuals in this country who are in a cult and nothing is going to shake their faith in this cult. They believe in it at a really, really deep level on an emotional level and they're unwavering in their beliefs. And it's just so sad. And, you know, honestly, not just for them, but for the nurses who have to put up with this. They're putting their lives on the line, working with COVID-19 patients and what do they get in return? They get yelled at. I mean, this story all around is just, it's honestly heartbreaking and it's almost a little bit too much like to process all of this information. Like I'm so lucky that I'm not in the position of these nurses. I don't know that mentally and psychologically I would be strong enough to deal with this. I don't think many people are. I think that it takes a certain person to be able to deal with this.  She's trying to like, you know, distract herself from it with ice cream and whatnot. But at the end of the day, we also have to consider the fact that nurses, first responders in this country, they're going to be having so much issues psychologically with PTSD, mental health. And another issue is we have a broken healthcare system. Are they going to be able to get the help that they need when this is all over and they're forced to deal with all of the pain and suffering that they saw and the abuse that they put up with? I mean, it's just, it's so much pain and suffering on a mass level in so many ways that it's difficult to fathom, but it's a reality. And I don't think that we should look away from it and try to pretend as if this isn't happening. I think that we have to come to grips with it and figure out how to fix it and find some way to get these folks who are this deep in denial to, I don't know, to change. Again, how do you get them to change if they literally are dying and that doesn't change their mind? I just don't know. Things like this, it's difficult to even comment on because what do you say to this? It's just sad. That's all that I feel. I feel sadness when I see and hear things like this. I'll leave that there. This was tough.


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This research paper examined the effects of two different types of transcutaneous electrical nerve stimulation, TENS, on somatosensory cortex activity and sensory perception. One type of TENS used a pulse width modulation, PWM, pattern, which involves applying a series of short electrical pulses to the skin over the affected area. The other type of TENS used a non-modulated high-frequency, NMHF, pattern, which involves applying a continuous stream of electrical pulses to the skin. Both types of TENS were found to reduce sensory perception, but only the PWM TENS was able to reduce sensory perception without reducing cortical activity. This suggests that PWM TENS may be more effective than NMHF TENS for treating phantom limb pain. This article was authored by Armeeta Fagani-Jadadai, Winnie Jensen, Alias Garzarii and others.


The problem with the Tableau-Rossa concept is that although the human mind may come into being without any content, it does come into being with many appetites, cognitive styles, preferences, etc. These might not be content per se, but as soon as they begin to interact with the world, content quickly coalesces around them. Yeah, that is all true. And it's absolutely true that much of the content that starts being created in our minds very early ages is not content that we have consciously curated. It's not content that we have consciously, logically, rationally. Is this true? Is this not? So we come to all kinds of conclusions when we're children. We come to all kinds of conclusions, decisions, we observe things, we come to conclusions about them that might be completely wrong. Oh, Troy, wow. Thank you, Troy. Really, really appreciate that. Troy just gave 500 Australian dollars. So we're killing it today. That's great. Killing it is a bad term. We're doing fantastic today. Thank you, Troy. Really appreciate it. What was I saying? Yeah, so it's absolutely true that a lot of the content that ultimately shapes our emotions and shapes, you know, much of what we are and who we are later on in life, is content that is developed when we're not critical. Content that's developed when we're not thinking consciously about things because we don't have the tools to think about them because we're still too young.  This is why many good people land up having to see psychologists because, you know, some of these bad conclusions that you come to growing up are very hard to dislodge once you get to a point where you can see, oh, but I'm responding to this in a wrong way. And it's why changing your sense of life is almost impossible or very, very difficult because it's kind of content that's ingrained in you from a very young age and it's very, very who you are. So all of that is true. But what isn't true is that the content is there to begin with. So a lot of evolutionary psychology is about content that is not genetic. And therefore, for example, if a father has certain traits or certain ideas or certain beliefs, that's automatically passed on to the children because it's not in the genes. And the father can influence the children through education, but not through the genes in terms of ideas. But there's no question that much of the content is created in periods of time where we can't monitor it. We can then change it. So people are changeable. No question about that. But it requires skill to change. And again, you list here appetites, cognitive styles, preferences, et cetera. I mean, hopefully the field of psychology will at some point get finer tuned in terms of what it is exactly that we inherit, what it is exactly is in our mind, what does it mean to say appetites, cognitive styles, preferences, do those have real content? And then the field of psychology would fill us, fill that content. That is the role, I think, of psychology, at least as a theory to explain. And I don't think we have the concepts right. I'm not sure if appetites is right. I don't think we're born with appetites. Cognitive styles, I don't like that one either. Preferences based on what? So I know what you're getting at, but I don't think any one of those terms actually captures what you're getting at. And we need those terms. Those terms are crucial. And one of the reasons I'm suspicious of evolutionary psychology is because they should have those terms. They should know exactly what is inherited, what is not, or what is an idea and what is not. They don't have any of that. They don't have any of those concepts. And as a result, I think that the whole field is gobbled, gobbled. If you'd like to see the Iran book show grow, please consider sharing our content and of course subscribe. Press that little bell button right down there on YouTube so that you get an announcement when we go live. And for those of you who are already subscribers and those of you who are already supporters of the show, thank you. I very much appreciate it.


In this video I will be talking a little bit more about malaria in children and malaria in pregnant ladies and new mothers. No, malaria is not contagious. The prime way of malaria to spread is through mosquito bites. It can also spread through certain rare known methods, for example blood transfusion. It can also spread through organ donation or organ transplantation. It can also spread sometimes from mother to the child. So these are few rarer ways but then the predominantly major way of malaria spread is through mosquito bites only. Yes, of course, getting malaria more than once is a known phenomenon. Recurrent diseases are usually seen in either reinfection or relapse or inadequately treated previous malaria. So it is not an unknown thing to have malaria twice or thrice. Patient can get it. Yes, of course, when they get malaria they have to be treated, although the dosages of malaria drugs in the children or among the children differs from what we use in the adults and they have to be more according to their weight. So we definitely treat the malaria in cases of children also with the similar drugs but at different dosages. When a pregnant lady gets malaria she is at higher risk of developing complications associated with malaria. So she can develop kidney related issues, she can develop complications associated with liver, she can also develop complications associated with brain, she can develop complications associated with other organs. The best way to prevent malaria is probably avoiding the mosquitoes and in certain areas where hyperendemicity or increased number of malaria cases is common, in such areas we can also use something called preventive therapy after screening. So these are certain measures which are utilized by different national and international bodies in areas where malaria is very common. When I say how to avoid mosquito, the answer will be predominantly these mosquitoes are seen in morning and in the evening, dusk and dawn, so we should avoid going outside during these times. Also, we should wear full sleeve clothes, something with full sleeves and long legs and also trying to cover your head and neck with a cap will be a better idea. Whenever you are not able to prevent them completely then you should use mosquito nets. Using mosquito repellent in the exposed part of your body is also a good idea and last but not the least, we should also concentrate on preventing the mosquito breeding, hence we should try and remove all the potted water from everywhere possible. That leads to more mosquito breeding, hence more mosquitoes and hence more malaria and vector bone diseases like malaria, dengue etc. If a pregnant female who has malaria has to breastfeed her child, she can go ahead and do it, do it if she is feeling healthy enough to do so. So children belonging to age group of 6 months to 5 years of age, they are at higher risk of developing complications associated with malaria because they do not have protective maternal antibodies anymore, hence they are more vulnerable and they can land up into severe complications associated and even fertility. First and foremost, we should concentrate on clinical symptom recovery, so anybody who has stopped getting fever, who has stopped vomiting, who has other symptoms like pain and abdomen, malaise and other things have started to settle down further, that means the patient is improving. But we have to confirm it through a laboratory test to be certain of this. So we repeat the peripheral smear that is a test to check the parasitic count in the blood. We can do it every day to see whether the number of parasites in blood are decreasing or not. Once it is reduced and finally disappears from the blood, that means the child is completely cured.


Hello, everyone, and welcome to Think Tech Hawaii's Hawaii Food and Farmer series. My name is Stephanie Mock and I'll be your host today. Our series usually talks to farmers, restaurateurs, chefs, and those who are helping farmers to secure Hawaii's agricultural future and food system here in the islands. Today we have a very special show called Hi-Pie, Local Ingredients for Local Business with a very close friend of mine, Casey Burns, who's the owner of Hi-Pie. Casey and I met at a farm festival a couple months ago where we looked at each other and we were like, we know each other. How do we know each other? And we realized that ag community can be quite small sometimes. And we met through a mutual friend and she had been to our original Parade of Farms event back in 2016 and that's how I remembered her. So it was awesome to connect with her again here in 2018 and talk about what she's been up to with her business Hi-Pie as owner and head baker of that business. Casey is known throughout the ag community, especially on the one word side because she uses local ingredients for her local business. She's most well known for her poi banana bread and her famous pot pies, which can be found excuse me in Kakaako. So today I invited Casey on for Hi-Pie Local Ingredients for Local Business and we'll talk about how she got involved in baking, how she came to Hawaii, and how she uses those local ingredients here in Hawaii to promote local business that supports our ag community, but also local enterprise. I'd like to extend a warm welcome to Casey today. Thank you Casey for joining us. Thanks for having me. I know you're a close friend of mine, but I do appreciate the favor of you coming on to our small little show here about food and farmers. So basically we'll jump right into it. Sounds good. I want to hear about where you're from originally, how you came to Hawaii, and why are you a baker? So I'm from Wisconsin. I came, it'll be five years this summer, and it was, I was kind of ready for something new, an opportunity presented itself to move to Hilo. And I took that opportunity and I was there for about a month and then I couch surfed to Oahu and kind of hit the ground running with getting a job right away at the Hawaii Convention Center was actually my first job that I got. And then from there, quite a few other jobs all came together. And I spent my first year kind of just traveling on the bus and working. And I landed a job at the Beatbox Cafe where I kind of started my North Shore life. And from there, I, once I got to the North Shore and kind of like got settled, I knew that I wanted to start my own thing, my history. It has been in culinary for many years. I started out cooking, line cooking when I was young. And then always had a passion for the restaurant world, for cooking. And anyway, so I just kind of moved around with that and stuck with it for a while. While I was in my early 20s, I thought it was probably time to go to school. So I went to school for tourism, travel and recreation. But while I was going to school, I continued cooking. So from there, when I was in North Shore, I wanted to see about starting something that was mine and doing something with food just made the most sense to me. And having a love of pie, I thought this would be a perfect opportunity to give it a shot with that. So I started, I was working with Paul who owns Uncle's Ice Cream Sandwiches.  And I asked him if he would be willing to share his booth with me at the Waimea Farmers Market. So he said that that would be fine. And so I went and just one day a week would sell pies from his booth. And then somebody referred me for a position at the Island Vintage Coffee Shop while I was on the North Shore as a manager. And so I went to that interview and they asked me what other jobs I had. And I told them that I had this very tiny baking business. And they were like, well, we need baked goods. And I was like, okay. So they gave me a list of things that they wanted me to prepare and to bring back to next week. And one of those items was, she asked if I could make taro bread. And I was like, sure, sure, even though I had no idea what taro was at the time. So I looked up some recipes, found one that I really liked and kind of put my own spin on it and brought those items back that she had asked for. And they loved it. And they were like, how soon can you get into all the stores? And I remember leaving that interview and going into my car just crying. I was so happy. I was like, no way. This is crazy. So it went from really just kind of out of my house and doing catering events and doing functions with friends and so on. And one day we hit the farmer's market to having a pretty significant account. And now it's been a little over three years that we've been with Island Vintage and so much has happened and grown. And that opportunity, that platform has given me the opportunity to make those connections and relationships with the farming community and with poi and with bananas mainly. And then it's just given more of an opportunity for me to get to know how much more I can grow and how other areas I can get involved in, be of use not only myself but the business and community as a whole being in Hawaii and wanting to really put roots down and be a part of what's going on and help better individual lives, my own, my business, everybody around me and kind of what I represent as wanting so much to be a part of what's going on, piece of it and continue to let that grow. Wow. You just told us your whole life story. I'm sure I missed a few things. Maybe a few things. I really like the fact that you were talking about, you helped on the farm, you were helping sell at farmer's market and you were helping with that value added chain of making ice cream sandwiches and also making your own baked goods. I think it's important that a lot of times we focus on ag here, especially myself, I tend to focus on farmers, farmers, farmers, but without those existing markets and those existing outlets and locations at sell, the farming is not really necessary, right? So I like the fact that you're like, oh, I worked on a farm and here's the value added and now here's the market and kind of creating in one of my trying to say collecting that experience and when you start your own business, you're like, this is what I'm looking for. I know how hard it is to grow these things, maybe not taro itself, but understanding that it is a process and you have to create a schedule. So yeah, so I forgot to mention that high pies currently available in 11 locations. Yeah, 11 already is. I mean, maybe you can name all 11, but can you name a couple besides island vintage at high pies, poi banana bread and pot pies can be found in. So yeah, island vintage coffee, although all the locations on Oahu and then kalapua market, Waimanala market, co-op, kakua market, butterfly ice cream sells. He's so creative and such an amazing guy and he made poi banana bread ice cream. Nice. And then he also does the brownie ice cream sandwiches and we do some cookie bars for him. And then the pot pies are at village, bottle shop and tasting room. And we do, yeah, all the pot pies are there. And then we do a monthly rotating special with them. So definitely go check them out. And he has an array of craft beers and wines. And then Hayip here also sells the poi banana bread. So that's kind of our backyard. Our kitchen is in key project is the commercial kitchen that we use. It's a community center. It's where is it located in Kahelu. And it's just a super great community center with a lot going on for Kapuna to Keiki and a lot of different ways to get involved. They're actually one of the oldest, they've been around 50, they're celebrating their 50th anniversary this year. So really awesome for a nonprofit community center. So I'm really stoked to be a part of them, of what they have going on. And yeah, it's been amazing to be in that community because of all the farming, the farming community that exists there, which has been really wonderful to be able to access so closely. And those relationships to be growing and building and of course being in such a small place and having access to all that just kind of makes the island more accessible as well. Because once you're meeting and getting to know more people, it just extends. The opportunities just keep you. So you were talking about you started on the North Shore and now you're mentioning you're on the Windward side. And obviously the great community center that is key project. I was wondering, did you just walk up one day and say, hey, I want to use your commercial kitchen? How did that relationship come about? So I started on the North Shore and from the North Shore went to, well, I met so many little steps to get places. But from the North Shore, I went to Kukua Market, which is on South End University. And it's a great co-op. It's such a little gem in Honolulu. But when I started working there, the reason for me even beginning that position was they offered me the job to be the baker for the store. And at that time, I really didn't think I needed a job because I was kind of busy with high pie.  And then they offered me the position. And I said, well, because I don't really need this job, would you be willing to let me run my business from this kitchen? And they were like, sure. And I was like, this is crazy. Who says yes to that? So easily, too. So yeah, I was like, OK, sounds good. And so I started that following week. And it was such an amazing opportunity to be able to. That was how I met Paul and Charlie Rapoon and how that relationship started with just bananas. They would sell me bananas for the Poy Banana Red. So I would bake for the store during the day and then bake for high pie at night and then disperse from that kitchen. So it was awesome. So I learned a lot. And I grew a lot as a baker and my own skill level. And developed some recipes while I was there. And some of the things that are in some of the locations came from that time. Tim and Darren approached me to do the pies for Village because I was at Cuckoo Market for one year. Anyway, so in that time, I developed a lot of the pot pies and got everything ready. So Cuckoo Market was kind of like the sampling space. I could just have free reigns to create whatever I wanted. And I really just blew out the bakery as far as like, I couldn't make enough stuff. I was so excited to have this access to all of this local produce. And everything that was in there was, OK, can you use this? Can you use that? Can you make something with this? So I really, really got into quiche. And I got into just doing sweet and savory baked goods, like, so much stuff.  And then the relationship with Paul and Charlie grew. The bananas. And then it turned into tarot, or it turned into poi. And then towards the end of that year, I was kind of like, OK, I think I'm ready. And I was getting busier. And Village was about to open. And High Pie was kind of ready to stand on her own. So I mentioned to Paul and Charlie that I was looking for a space. And they were like, oh, let's call our brother John, who used to be the director of Key Project. So I met them at the farm. And I met John. And then I met the kitchen manager at the time. And everything just came together. They got the equipment I needed, the mixer. And they had an oven brought in. It was amazing. It all came together really quickly. And it's been just such a blessing and such an amazing series of events that have like, I know I'm where I'm supposed to be. I think it's really, I feel reassured of that on a regular basis of like, this is where I'm supposed to be. And this is what I'm supposed to be, the work that I'm supposed to be doing. And I'm constantly growing. And I'm constantly learning. And it's just like a labor of love.  So yeah, definitely seeing those opportunities, but also taking advantage of them with your existing skills, but also expanding, utilizing that tight knit community to not only find local ingredients, but help build your local business, but also support the community at the same time. And keeping those values at the forefront of your mind for your business, but also your life as well. So we're going to take a quick break. But when we come back after our break, we're going to learn more about how Casey makes poi banana bread and pot pies. We'll share some photos, excuse me, from her kitchen. So we'll see what she does behind the scenes in making that poi banana bread and pot pies. And we'll just talk a little bit more about what her day-to-day life is and what she needs from you, the audience, and all those farmers, especially bananas. So we're going to be talking about bananas, poi banana bread, and baking. We'll be right back. Thank you. Good afternoon. My name is Howard Wigg. I am the proud host of Code Green, a program on Think Tech Hawaii. We show at 3 o'clock in the afternoon every other Monday. My guests are specialists both from here and the mainland on energy efficiency, which means you do more for less electricity and you're generally safer and more comfortable while you're keeping dollars in your pocket. Hey, aloha, standing energy man here on Think Tech Hawaii where community matters. This is the place to come to think about all things energy. We talk about energy for the grid, energy for vehicles, energy in transportation, energy in maritime, energy in aviation. We have all kinds of things on our show, but we always focus on hydrogen here in Hawaii. Because it's my favorite thing. That's what I like to do. But we talk about things that make a difference here in Hawaii, things that should be a big changer for Hawaii. And we hope that you'll join us every Friday at noon on Stand the Energy Man. And take a look with us at new technologies and new thoughts on how we can get clean and green in Hawaii, aloha. Welcome back. We are joined by Casey Burns, owner and head baker of High Pi for our show today titled High Pi, Local Ingredients for Local Business. The first half of our show featured Casey's background, which utilized a lot of opportunities that were provided to her and she capitalized on them from coming to Hawaii, utilizing her culinary experience and kind of just word of mouth and seeing what opportunities were out there for her famous baked goods such as poi banana bread, pot pies and a diversity of other products that she's able to make. The second half of our show we're gonna feature more behind the scenes look, see how she makes them and talk about how did she come up with the recipe and basically what she needs from you, the audience to help her business grow and how we can also support our local farmers in that endeavor. So we're gonna pull up some photos right now and just give you behind the scenes look. All right, Casey, so obviously we see a bunch of bananas. Yes. Can you explain what this is besides the obvious that they're bananas, but also why do you have so many? And that's not, yeah, that's seemingly a lot, but really it's, we go through quite a bit of bananas each week. What's quite a bit? What's quite a bit? Well, so we get about 100 pounds right now from Kualoa Ranch that gets delivered every week. And then from the local backyard farmer, whatever they have, they'll bring to the kitchen and drop off and last month we were kind of, we were short for a lot of the months. There wasn't enough bananas. So there's either a feast or famine these days with like, there's so much or there's not enough. And so I always encourage anybody who has, even a few trees in their yard or has a few hands at a time if they wanna have a little quick cash, they're more than welcome to come to the kitchen and I'd be happy to buy them. But that's a locker. Actually, that was like an office cabinet and I initially was gonna spend some money on like a ripening locker. Right. Or a, yeah, some fancy thing. And Charlie was like, well, I have this cabinet. What do you think about trying that? I was like, yes, sounds good, let's do it. So maybe we could pull up some other photos. Here's Kasey actually at a recent banana workshop that was hosted by my organization, Oahu RCD. And we had a banana workshop at Key Project which she's been talking about, basically connecting local banana experts with gardeners and local farmers who are interested in controlling bunchy top virus of bananas, but also just learning good techniques and stewardship practices for bananas. But here's Kasey specifically with her famous poi banana bread that was provided to our participants at the Oahu RCD workshop. And I must admit, I took this photo. So kudos to me, I guess. Not a bad shot. Yeah, so that's poi banana bread. That's poi banana bread. Our participants absolutely loved it. And you also have a very active Instagram which that photo I took from your Instagram. Just kind of sharing where you are and what kind of products you have. And actually all the photos today were from your Instagram. So let's look at some of the others to see your staff. So we have Nikki, a.k.a. my dough darling and Olivia who, Nikki's been with us a year and Olivia's been with us for six months this month. They're both so fun and have brought just immense amount of entertainment and skill to the kitchen. So when Nikki came, she actually had a hard time even cooking at home. And now I taught her how to make dough and she just crushes it. She does such a good job. And Olivia is amazing. She does great prep. She's great at helping me develop new stuff and loves to do like a healthier style baking. So she really loves the vegan gluten-free stuff. So it's just been a joy to have both of them. And we're growing and looking for new talent, new skill. Yeah. Yeah, so maybe we could pull up a photo of the poi banana bread. I love this photo. So you talked about, this is what it's sold at Island Vintage, right? Yep, at all the locations. But Island Vintage sells it by the slice as well as... So people can get a taste there and then where can they buy loaves? Yeah, they can buy loaves at, so this is Hayyapir in Kaneohe. And then there's Kalapawai Market, Waimanawa Market Co-op, Kukua Market. And then at Butterfly Ice Cream, he also sells it by the slice, so.  Did someone mention it to you? How did you decide? Yeah, so it was when I was, Island Vintage was like, could you make a taro bread? And that was when I looked around and found a recipe, tweaked it, made it what I made it, you know, made it my own, and people love it. People really love it. And I was always surprised how, that it didn't already exist. You know, it's such a good idea. I'm surprised. I'm sure there's like home bakers who have done it, but there hasn't been a commercial enterprise of it yet. So I'm glad that you've been able to capitalize on that. And it's something that sticks in people's minds, because I feel like everyone grows up with banana bread. If you're from the mainland, if you're from Hawaii, like everyone knows this, but then then have that really local poi banana bread, it's definitely an identifying marker of Hawaii. And I think too, the fact that we use really good poi, you know, arguably the best poi in Anahu, maybe in all of Hawaii. There you go. You heard it here. The Rappoon, Paul and Lori make the Waihole poi, and then Kakaweevi is the other source that we have. And then on the off times that they don't have enough taro to make the poi that we need, then we do use taro brand poi on the rare occasions. But using those sources that are made with such loving attention and generations of skill and talent. And keeping that enterprise in the community, right? Yeah, absolutely. All that business isn't being exported elsewhere. It's really providing community opportunities, like you said. And that was really a point, and that was really an intention in the beginning of once it started, and once I started to, those relationships started to form. I mean, I grew up in Wisconsin. I grew up working on dairy farms as a child.  And so for me, it's such a big part of my own value system and what matters to me.  So it's not, it's an investment for a happy, healthy life. There you go. You know, I don't know, I think it really is. I really like how you're talking about this tight-knit community and creating this community essence, but you've done that with your team at Hy-Py. You have your own dough, darling, you mentioned, it's Nicky. You know, you've created a little family there. You have a family kind of community with the ripoons and sourcing local ingredients, but then you're also all those relationships that you've built with all the local outlets you were talking about, those 11 locations. And it's only going to expand. So really utilizing that word of mouth, but also capitalizing on those existing relationships and seeing where they can take your business to the next level. So I thought we could talk a little bit about the pot pies now. So I think we have a photo of the pot pies. So aren't those delicious, everyone? I think everyone needs to go to Village. Yes, you must go to Village, yes. And that's the only place people can get pot pies right now. They can come to Key, but we're kind of working on doing, being able to order offline. So it's something we're working on right now, and hopefully that will be up and running, but the Village creates the ambience they have an amazing selection of craft beer and wine on tap. And so please go there and we do some special, we do specials monthly for them. What's the current special? So we just wrapped up Buffalo Chicken, which is like a riff off Buffalo Chicken wings. Turned out awesome, nice and, I don't even know if I made it to the heat level that everybody wanted it to be, but it did that last batch. I think we got, it was good.  And then this next month is gonna be Shepherd's Pie, which is a crowd favorite. Everybody loves the Shepherd's Pie. I think it's, my opinion is it's because it has mashed potatoes on it. Anyway, to eat cheesy mashed potatoes, you're doing okay. Yeah, and are you trying to source as many ingredients for your pot pies locally as possible? I know you can't get 100%. Yeah, so we, that's something else. I, we don't do a lot of sourcing with farmers for that. And mainly what we use all the time are carrots, celery, potatoes. Those are some main ingredients that we're, that we use every week, that we constantly need, onions. And we currently, like I said, we're not sourcing those, but I would be totally willing and open to sourcing them. Yeah, we just started doing kabocha from Dave, got some of Dave's kabocha. But yeah, I mean, I'm, I'd love to do a lot more of that for the pies as well. So, yeah. Do you have any kind of like crazy ideas for pies that are coming up? I know you said Shepherd's Pie is a local favorite, but what's like your, do you have any ideas brewing right now? Well, so every summer I do a summer tasting, and it's like a way to say thank you to the people that I do business with, the friends that have supported me. And so this year, it's every summer, last year was at the Rupoon Farm, the year before that was on the North Shore, this year probably gonna be a kakoeve. And we're gonna hopefully do a, what we were talking about killing one of the sheep on the farm and doing some really classic, traditional like Australian meat pies. So I'm kind of excited to play with some of those like traditional staples of, you know, where the whole meat pie comes from, playing around with that. But as far as what's to come, we have, we're gonna do a, what do we have? We have the whole year, the rest of the year set. All right. I would stay tuned, you know? Stay tuned. Check out Village and try something over there. Yeah. And people can let you know if they're interested in certain, you know, types of pies or they, you know, they really want a certain type or hey, Casey, experiment with this. Yes, oh yeah, for sure. Well, thank you so much for joining us today. Thank you for having me.  I wish we could chat all day. Yes. We can't do it on camera though. So I wanna thank Casey Burns from HiPie for joining us in the studio today for our show HiPie Local Ingredients for Local Business. We talked about her experience here in Hawaii starting a business that uses local ingredients from farmers on the windward side and throughout the islands as well. So HiPie can be found in 11 locations. They sell poi banana bread and they're also known for their pot pies at Village in Kakaako. So we're gonna throw up some of their information on the screen right now, their website which is HiPieHawaii.com and they also, she has a great Instagram. I encourage you to follow her and like everything that she posts, she posts a lot of things about upcoming events and that's at HiPie underscore NS. We'll see you next time on Hawaii Food and Farmers. Mahalo.


Good morning, ladies and gentlemen. On behalf of the commanding general, the officers, and drill instructors of First Crew Training Battalion, I would like to welcome you to the graduation ceremony of Company B. This morning's ceremony will begin with calling the company to attention. At this time, the guests are requested to remain seated. Spiritual development plays an important part in the making of a United States Marine. Lieutenant Amy Ruth Bryant, chaplain for United States Navy, will deliver the graduation prayer. This will be followed by our national anthem. Ladies and gentlemen, please rise. Great celebration. We give you thanks for these young men of Company B who have earned the title of Marine. We give you thanks for the gifts and abilities you have given to each one of them, which they now break to strengthen our Marine Corps. We give you thanks for the drill instructors, company officers, and the time leadership who have shaped and folded these young men into Marines. We are grateful to the state and the families who have supported their every step of their journey. They're brothers and fathers, sisters and brothers, grandparents, and some of the friends who gave you thanks. We ask the O'Hole One that you be with these new Marines as they continue in their training. Keep them safe and blessed then. Remind them to be always faithful to their country, to their core, to each other and to themselves, just as you, O'Hole One, are always faithful. Bless our nation, bless these new Marines, and God bless the United States Marine Corps. Amen. Ladies and gentlemen, our national anthem, with our nation's history, millions of men and women have earned the title United States Marine. Men who have helped shape our history join us here today. In keeping with the tradition of once a Marine, always a Marine, we would like to recognize them. At this time, those in the audience who have served as Marines, please rise. Ladies and gentlemen, our round of applause, the battalion commander, for a personal strength battalion, Lieutenant Colonel Gregory A. Grayson. Good morning, ladies and gentlemen. Now our commanding general, Governor General Morris, and the regimental commander, Colonel Jones. Welcome to Marine Corps, Pyrrheco San Diego, and a graduation ceremony for Bravo Company! It is a special welcome to today's courageous new and additional Sergeant Major Lucia, who's joining us for the 12th Marine Corps of Earth and District. Sergeant Major, it's a pleasure to have you in the world. Ladies and gentlemen, the purpose of today's ceremony is to recognize these new Marines and everything they've accomplished. Their journey began 14 long weeks ago when they stepped on the yellow footprints of the Navy to help the Marines.  During the past two months, we've developed our physical and mental and learning essential world-wide skills. Sergeant Reveal completed 10-6 large-scale training. They were taught how to decide how to communicate with initiative, where you're an exceptional judge. They proved themselves in leaders of character who would fly up and choose others as they needed to expect them. Their training culminated with rival assets to the crucible, a brutal, 54-hour assessment of teamwork and endurance. Throughout the team, we've raised our core values of honor, courage, commitment, with a clear understanding that the Navy carries a special trust and confidence and highest expectations with you. As you might imagine, this awesome and very magical transformation didn't happen by itself. And I like that those were involved. First, we recognized each Marine's journey as part of the bottom-up where they got here. The foundation of their character started with you, in your homes, in your schools, in your communities. One thing called parents, families, friends, as well as teaching coaches for everything you've done, I assure you that your love and your support was by luck for their success. But thank you very much, ladies and gentlemen, for turning your attention to the Marines wearing our distinctive tan paint, others, our girl instructors. It's impossible for me to look at the words their passion, work ethic, commitment. From the moment of a crude rise, there is a girl instructor with them, 24 hours a day, seven days a week. They strengthen every waking hour, teaching, training, management, and reading these young men. Ladies and gentlemen, these girl instructors made it tremendous, this is the last we can have, your love for them, trust them. These Marines will never forget the name, the face, or the voice of their girl instructor. So please join me in the love and service and round of applause for the girl instructor from the Bravo Company. No group is better than at the time of the vaccination. While their girl instructor was on duty, these staffs and these families, they shoulder down the cooking, cleaning, shopping, homework, appointments, dog box, IPL one. My wife and I had four wild animals, two of them were children, and we could make it. Simply put, we couldn't have accomplished our mission of making Marines without their support. So please join me in a big round of applause for the families who are out there. And as a highly skilled marksmanship martial artist, the watershed life of an academic instructor, our incredible champion, former, and entire medical team, who do an amazing job on ensuring our physical, mental, and spiritual readiness. And of course, a dedicated recruiter to solve the tension in your room. The back sergeant, Asian, is joining us from San Jose, California, where he recruited the day's on the line. Job done, staff done, keep up the great work. Ladies and gentlemen, feel pleased to excuse me. I'd like to address these new Marines. One nice time, as there was a time on the radio. Good morning Marines. Good morning, sir, good morning. Ladies and gentlemen, I know it seems like a lifetime ago when you were off on a challenge of becoming a Marine. From your ride on your buses, to step on the yellow footprints, graduation is the last thing on your line. You're probably thinking, what if I got myself into how do I get these guys to stop me? Well, you know, a lot of the time, it's a very steep hill to climb, but you did it. You have rightfully earned the title of Marine. Be proud of your accomplishment and the huge forum on human health there. And finally, as everyone on your first day of training, whether it was just for four years or 24 years, remember, it's not an option. It's about all those Marines who have gone before you, whose latest is you are now a part of it. It's about that Marines is your left and to your right. It's about all these people in the stands in this great nation, which used to want to defend it. So, serve with life, serve with courage, serve with commitment, and you'll do well. Congratulations, Camp Marines, on your tremendous achievement. Please, take care of one another and remain sensible to others. Ladies and gentlemen, it is my pleasure to introduce you, Americans, the newest United States Marines. Now taking his position, Center Stage is today's guest of honor, Sergeant Major Carlos M. Marcia, Sergeant Major, 12th Marine Corps District. Sergeant Major Carlos M. Marcia, Sergeant Major of 12th Marine Corps District. Sergeant Major Marcia enlisted in the United States Marine Corps in June 1992 and graduated from Bravo Company, first recruit training battalion, San Diego, California, on 28 August 1992. Upon completing recruit training at School of Infantry in Camp Pendleton, California, he received the Military Occupational Specialty of 0351 Infantry Assaultmen and was meritoriously promoted to Lance Corporal. Sergeant Major Marcia has served in a variety of challenging billets in numerous commands to include, serving as an assistant team leader, team leader, and chief scout sniper for the Surveillance and Target Acquisition Platoon headquarters and service company. Assault Section Leader, Machine Gun Section Leader and Weapons Platoon Sergeant for Company F, 2nd Battalion, 8th Marines, 2nd Marine Division and the 26th Marine Expeditionary Unit. Drill Instructor, Senior Drill Instructor and Series Chief Drill Instructor for Company G, 2nd Crew Training Battalion. Company Gunnery Sergeant for Company K, 3rd Battalion, 1st Marines and the 13th Marine Expeditionary Unit Operation Iraqi Freedom. Range Company 1st Sergeant of Edson Range, Weapons and Field Training Battalion. Battalion Sergeant Major of Combat Logistics Battalion 15, Headquarters Regiment, 1st Marine Logistics Group. Sergeant Major of Recruiting Station, San Diego, California and Regimental Inspector Instructor, Sergeant Major of 23rd Marine Regiment, 4th Marine Division. Sergeant Major Marcia currently serves as the Sergeant Major for the 12th Marine Corps District. Ladies and gentlemen, please welcome Sergeant Major Marcia. The next portion of the ceremony will be the traditional function of retiring the guidons. The guidons have been carried by the platoons throughout recruit training and are being retired to symbolize the disbanding of platoons. All similar units in the Marine Corps carry such guidons which identify the unit and are a source of pride to each individual member. Note that the honor of carrying these guidons is bestowed upon those Marines who displayed outstanding leadership qualities, motivation and enthusiasm and were selected as the platoon honor graduates are recognized as being the most outstanding Marines in their platoons. The platoon honor graduates compete for the titles of series and company honor graduate. They're considered the top Marines graduating today and have demonstrated the highest potential for future leadership and responsibility in the Marine Corps. Ladies and gentlemen, please hold your applause until all honor graduates have been recognized. The honor graduate for platoon 1029 is Private First Class Fritz J. Shankul from San Mateo, California. The honor graduate for platoon 1030 is Private First Class Joseph A. Capola from Orlando, Florida. The honor graduate for platoon 1031 and the company honor graduate is Lance Corporal Max F. Raleigh IV from Santa Clara, California. Lance Corporal Raleigh is also the recipient of the Chesty Puller Award for his outstanding meritorious performance while in recruit training. Ladies and gentlemen, the honor graduates of Company B. Ladies and gentlemen, please rise for the playing of Anchors Away followed by the Marines Hib. Next portion of the ceremony, the senior drill instructors will dismiss their platoons. This will be the last command the new Marines receive from their drill instructors and probably the most welcome command they have received throughout recruit training. Ladies and gentlemen, this concludes today's ceremony.


Hello, welcome to SSUNI Tech Sushil this side and this is continuation of PySpark tutorial. So today we are going to start with the date time functions. Those are available in PySpark. So this is part one of date time function. So here the agenda is first we will see what is the current date function. Then we will see about the date format. Then to date current time stamp to time stamp and how we can get the hour minute and second from any date. So let me quickly go inside the browser and we will try to see in practical. So here the cluster is up and running. Let me try to execute this cell for creating this DF data frame. So this DF data frame should be having total five columns name, math, physics, chemistry and the passing year. Next let's see what is the data type of all these columns. So let me try to execute for this DF.schema. So here we can verify like the name is having the string data type and then we can see math is long type, then we can see physics as long type, chemistry as long type and the pass year that is again the string type. So the first thing we are required to convert this string type to date type. Then we can apply the date functions. So how we can convert? So for that let me try to add a new column. So for adding a new column we can use the with column option and in with column option first it is asking the string name that we want to specify. So the name could be new pass year and what expression we want to use. So we want to convert this into date format. So we can use the to date and inside that we have to specify the column. So for which column we want to convert. So we want to convert on pass year. So simply we can do and let me replace the existing data frame that is DF. Let me use the display of this DF. So we will see the output of this. So here the new column has been added and if we can expand and check this data frame data types. So for the new pass year that is date. Next how we can get the current date and time. So for getting the current date and time we can use the DF dot let me use the select first let me select all these columns and then let me use the current time. So that is the current date. So we can specify this column that is the current date and use the display of this. So it will be going to add a new column and that is the current date. Let me try to scroll down and this is the current date we are getting. So today 2nd of March 2024 so the date is coming like this. Next we have to use the date format. Let me use DF.select. I am going to select all these columns first and in the second column I am going to use the date format the second function. So inside the date format it is asking the column name first and then what is the format that we want DF.new pass year. So this is the column name by which we want to do the conversion and here we have to specify the format. So the format that we want to like yyy then maybe pipeline as a separator. So we can specify like this and then like that. So here yy should not be in caps it should be in a small and only mm should be in caps. Now let me try to execute this cell before that let me use the display so we will see the output of this. Let me execute and we will see it should be added a new column and the format that we are having as pipeline separator. What was the separator you are going to specify here maybe with the question mark it will be going to specify in the output as well. So here the separator between year, month and day as question mark. Next we can use the current time stamp. So for that let me comment out this cell and here let me use the DF.select and here let me use the as tick for all these columns and then we want to use the current time stamp. So current underscore time stamp. So this function we can use for getting the current time and date both it will be written. So let me execute and we will see the output of this. So here we can see we are also getting the time part earlier we were seen how we can get the date by using the current underscore date for getting the current time stamp we can go current underscore time stamp so it will be also adding the time there. Next let's try to convert this new pass year column as a date time as of now this column is only having the date part but we just want to convert this into the time part as well. So how we can do that so for that let me use DF.select let me select all these columns first then let me use to time stamp. So this function will help us to convert your date type column to the date and time type of column. So DF.new pass year let me use the display of this. So we will see the output of this so it will be going to add a new column and that column could be having date and time that we can see it is added the time part as well the time part as of now 0000 because here we don't have any time so while we are going to convert this into the time it is going to add as 0000. Next let me try to get the R minute and second from this newly added column. So let me try to put a alias name of this so could be the alias of this as new time let me execute this again so the alias name of this as new time and instead of display let me replace this existing data frame that is DF so we can execute and will be going to create a new data frame and if we can check the data types so for the new time the data type is time stamp for the new pass year the data type is date. Now let me try to extract the R minute and second from this so how we can do that we can go with DF let me go with select and here let me select all this column first then let me try to use the R and here we have to specify from which column we want to get it so we can specify like new time so as of now the new time is having 0000 so it will be going to get zero but if we can use the current time stamp so here we should be having some time so we'll be going to get the date from there let me use the same let me paste it here and instead of R we can specify as minute for getting the minute and the third we can specify as second and let me use the display of this so we'll be going to see the output it will be going to add three additional columns if we can scroll to write we should be seeing R minute and second we can also verify here if we are going to use the current time stamp in the select list as well we can verify let me execute and we'll see the output of this so we can scroll to write in the current time stamp we can see R is two so that's why R is coming as two minute is 15 we can see minute as 15 second we can see 5 so second we are getting as 5 so let's recap by using the current date we will be going to get the today's date by using the date format it will be going to convert any date data type into whatever the format that we wanna specify it will be returning on that format in today it will be going to convert your string data type into date type by using the current time stamp it will be going to get the current date and time next to time stamp it will be going to convert your date type column into date and time type column next we can see R so R will be going to get the R part from the date and time type column similarly for the minute and second as well so I hope guys you have understood how we can use all these functions thank you so much for watching this video see you in the next video


Welcome to Newsdesk on SiliconANGLE TV for Thursday, November 1st, 2012. I'm Kristen Folletti. In 2005, Hurricane Wilma blew through the South Florida region, leaving millions of citizens and thousands of startups without electricity for over a month. As the aftermath of Hurricane Sandy is being publicly discussed by the NYC startup community, we turned to SiliconANGLE founding editor Mark Risen-Hopkins to discuss his experiences as a startup founder in the aftermath of Wilma. Welcome, Mark. Howdy. Kara Swisher from All Things D sat down with four-square founder Dennis Crowley, Tuesday night in Manhattan, to discuss the effect of the hurricane on the NYC tech and startup scene. As someone who's seen a startup suffer its fate at the hands of a hurricane, what comments and thoughts do you have on what Crowley said? So, you know, Crowley's in the thick of it right now and probably just a little bit shell-shocked, I would say, just because of the way that, I mean, that's how a hurricane affects you.  I spent probably, like, two, three hours just kind of day-in-a-day walking around, just like before I kind of snapped to and was like, okay, you know, let's get some stuff done. So, he's probably experiencing a little bit of that. But the comments that he said were very tactical and almost reporter-like. He was talking about a lot of the things that were, you know, they were doing preparation before the hurricane and kind of in reaction to the hurricane. I don't think New York in general knew what to expect because Irene, previous hurricane that affected the area in recent years, did almost no damage whatsoever. This damage, this hurricane of course killed 16 people in the whole region and, you know, billions of property damage, the powers out, the trains aren't running, taxis aren't running, taxis are, you know, under three feet of water. So there's just a lot of logistical issues that he is having to deal with and that's what he spoke to a lot in a lot of ways. And he spoke to a lot of the collaboration that is going on between a lot of the startups in the community, which I thought was something that was unique to the New York scene. It might have been in a few regions in America, but maybe Palo Alto, if a hurricane ever could possibly hit Palo Alto or San Francisco, but or some other natural disaster. But in New York, they have the benefit of having a burgeoning and therefore somewhat close knit startup scene and he was talking a little about that. As of yesterday, 1.6 million were out of power in the areas affected by Hurricane Sandy. How does this compare to your experiences in affected hurricane areas? So I was in, like I said, I was in Fort Lauderdale, Florida in 2005. Hurricane Wilma came through and I literally thought there was going to be, you know, no problem that we'd already had like seven other hurricanes that year and no substantial amount of damage. It's also the year Hurricane Katrina had come through just a month earlier, of course, devastated the New Orleans area, but did very little damage to Florida. And I think most of us in the area were feeling pretty cocky about, you know, we just throw another hurricane, we can take it. And much to my surprise and most of the other people surprised it knocked out power for almost the entire region from Boca Raton down to South Beach, even into some of the keys. Power gone for three and a half weeks. And you learn very quickly how a barter economy works because you can't access your money.  You can't make reliable phone calls, cell networks are down. I mean, just it's turning back the clock 100 years very quickly. And so I don't think, you know, conversely, Hurricane Sandy, only 1.6 million people being affected out of, you know, tens of millions in the whole region. So not to diminish the pain they're going through because there's very real pain and very real economic damage to the area, but it's not quite to the level of some of the worst disasters America has seen recently. If a startup made effective usage of the cloud and technology enabled cloud like tools, how much damage could they save themselves? Would that be a startup saving grace? It very well could be. So of course, AWS, Rackspace Cloud, these public clouds did not exist back when my startup was there at the time. This is back when John Furrier or other founder was running a pod tech. I was running a company called Blip Media. Blip Media had three quarters of the world's podcast creators were using our servers at the time and as their broadcast medium, and we didn't have a real cloud solution. We had a backup solution at the planet which saved the data, but the servers that actually ran all the scripts that made podcasting through your phone possible or podcasting, just uploading your podcast to a website possible, were run out of servers there in South Florida. And as a consequence, were under about two and a half feet of water and so did not work. If we had had a good strategy, a better backup strategy for not just the storage but the compute or if Amazon web server had existed, we would have had a better chance of surviving that, at least coming out with something we could have saved the company on the other side, just other than just the raw data. The other thing that is very important to note is that just because your digital operations and your data is safe, code requires constant maintenance and that was certainly the case with what we did. Code had to be tweaked on a daily basis and I was the primary contributor to the code base and I had no electricity. I had no way to check in on my code and see what scripts were broken and very quickly the whole thing stopped and all ground to a halt because I couldn't bug fix and I didn't have any other coders in non-affected areas that could do applied bug fixes.  Is there much benefit to having a maturing ecosystem of citizen journalism if there's no electricity around to access all of those resources? Yeah, that's a fair point because this is the other thing that most of us have noticed and I think you guys have talked about in the last few days on the program here is all the citizen journalism. I think one of the founders of Twitter, I can't remember which one tweeted out yesterday to a lot of fanfare. I'm so proud of Twitter right now and doing that citizen journalism thing. But in a situation where New York is, there's enough people with still like New York City and the whole Northeast region, there's enough people with power that citizen journalism is of significant benefit right now. If you turn back the clock in 2005, apply today's technology ecosystem to 2005 and say, okay Hurricane Wilma, do yourself some citizen journalism, who cares? It's not going to work. I don't have a thing to anything to charge my phone with. So I'm not going to be logging on to Twitter to check the headlines or anything or see if it's all word of mouth and that's what I experience is that our best, we weren't even getting regular newspaper deliveries. We got a newspaper once every three weeks because the newspaper wanted to save the gas that it had for important deliveries. So it went through once every three days, twice a week, maybe three times a week, we got a newspaper. So all our news was citizen journalism. It was me talking to my neighbors saying, hey, did you hear about that thing down the road? In a situation where mid and long-term survival is not a question, how can a tech startup come out ahead in the wake of a natural disaster? So personally, this was the biggest lesson of going through a situation like this, is that you have to think like a hustler and what was very well suited for startup communities. If you've got a situation like what New York City is in right now, providing valuable data to people in your community, whether that be people that are geographically situated very close to you or socially situated close to you in a startup community that could spread over an entire region, but you know people from all parts of the Metroplex or something like this. Being a valuable conduit for data or valuable conduit for services or help or assistance or any of these things will endear you and endear your organization to others. And you'll come out ahead as an organization or as an individual, as someone that not, I mean your true colors show through in a disaster situation, just as a general rule about humanity. And if you can position your organization culturally to be of value to those around you, people remember that and people will remember your organization and the people in your organization for the good that they do in a natural disaster. In a worst case scenario, like the aftermath of Hurricane Wilma, an entire region of the country can see their power down for the better part of a month. At what point do the stakeholders in the startups stop thinking about the company and start thinking about more pressing matters? So I was, I've reacted relatively quickly, personally. I was, you know, of course, one of the founders of mine of two companies at the time, actually. And so I had probably about 20, 30 employees to be concerned about, about, about 15 of which were actually within walking that lived within walking distance of where I lived. So I think whenever you hear the reports and that power or critical services for your region in New York City that would even extend to a mass transit are going to be down in excess of four to five days, that's when you need to start thinking about less about company needs and more about individual needs. Because four or five days is kind of the breaking point for society. You know, there's a saying in New York, we're only about three meals away from total anarchy in any society in any country. And that's true. If you don't know where your meal is next meal is coming from, you know, paying rent on the servers is not going to pee yet. It's not going to be a big concern, right? So my personal strategy was to look into ways that I could, you know, apply help my employees apply for government assistance, FEMA assistance, or what the name for was disaster unemployment relief, because I knew our operation being being in technology, both the operations being technology based operations, we're not going to function not going to be able to provide a paycheck if we couldn't have access to the internet as a company for more than five or six days.   And I say the demarcation point is about four or five days to really, to really double down on those types of efforts. Well, Mark, thank you so much for sharing your personal experience with us today. Sure. And, you know, we send our thoughts and our prayers out to those on the East Coast who are continuing to live this crisis. Absolutely. And remember, you can follow the news of the day and get the latest breaking analysis here at Newsdesk on SiliconANGLE TV.