App icon badging has graduated from its origin trial. Hit testing for augmented reality is now available. Web NFC starts its origin trial, and I've got an update on the adjusted Chrome release schedule. I'm Pete LePage working from my apartment here in New York City. Let's dive in and see what's new for developers in Chrome 81. We recently announced an adjusted release schedule for Chrome. We did this because it's important to ensure that Chrome continues to be stable, secure, and work reliably for anyone who depends on it. In short, Chrome 81 is rolling out now. We're going to skip Chrome 82 and move directly to Chrome 83, which will be released three weeks earlier than planned, approximately mid-May. We'll keep everyone informed of any changes to our schedule on our release blog, and we'll share additional details on the schedule in the Chromium Developers group. You can also check our schedule page for specific dates for each milestone.  With an update to the WebXR device API, it's now possible to do that on the web too.  See the updates post for links to some sample apps from the Immersive Web Working Group and to learn how you can use WebXR and Hit Testing in your app. App icon badging is graduating from Origin Trial to Stable, which means that you can now use it on any site without a token. Badging of app icons makes it easy to subtly notify the user that there's new activity that might require their attention or to indicate a small amount of information such as an unread count. It's more user-friendly than a notification. And because it doesn't interrupt the user, it can be updated with a much higher frequency. It's perfect for chat or email apps to indicate the number of unread messages. Social media apps could use it to indicate the number of times that a user has been tagged in other people's posts or for games to indicate to a user that it's their turn. Check out my article on web.dev for full details. Web NFC is starting its Origin Trial in Chrome 81 and allows a web app to read and write NFC tags. This opens new use cases, including providing more details about museum exhibits, inventory management, reading information from a conference badge, and more. It's super easy to use. To read a tag, create a new instance of the NDEF Reader API and start the scan. Then, when an NFC tag is scanned, the reader will fire a red event that you can use to loop through the incoming messages. Francois has a great post that covers all the details and it includes a number of common patterns that you might want to use. And there's a few more things. The Media Session API now supports tracking position state. So you can see where you are in a track and easily skip forwards or back. The Intel API now provides a display names method that gets the localized names of languages, currencies, and other commonly used names. No more having to do that yourself. And finally, we had planned to remove support for TLS 1.0 and 1.1, but we've postponed that until at least Chrome 83. All the details, including links, docs, and specs are in the updates post linked in the description. Be sure to check out the latest Chrome DevTools video to learn what's new in DevTools. And don't forget to subscribe. I'm Pete LePage, and as soon as Chrome 83 is released, I'll be right here to tell you what's new in Chrome.


Hey yo what's poppin' people, welcome to another video. Thank you guys so much for clicking on this one. The first thing I would like to say, we are about to drop a lot of clothing, a lot of new merch, sweatshirts, hats, shirts, beanies, literally the whole deal around 10 different designs and pretty much everything. I'm about to release a lot of stuff. So you guys need to stay tuned for that. If you guys haven't followed my Instagram, be sure to go follow it. But anyways, if you guys are wondering what we are doing today, I'm gonna be showing you guys how to catch 10 to 15 times more bass or more fish in general. I wanted to just say bass. I wanted to say like 10 to 15 times more fish. I actually filmed the video the other day. You guys wanna go check it out, I'll actually link it right here or I'll link it below. But I was using little tiny micro baits which you catch crappie, bluegill, bass. You pretty much catch everything on it, like literally everything. So right now we all know, this time of year is pretty tough, it's hard to catch the fish. It might be super cold outside. Today actually feels pretty good, but the fishing's been kind of rough in the ponds lately. So this is one technique you can take to pretty much any pond, where you go, wherever you go and catch fish on it.  That's why this bait's so good. But let me take you over there, show you what we're gonna be using, and then we're gonna go catch the fish. So this time of year, it can really beat your head against the wall to catch fish. I mean, it can be really hard and it can be aggravating and it'll make you guys literally not wanna fish. And that's why I'm showing you guys this video is because you guys are gonna be able to just hook stuff. So if you guys wanna go out there and catch fish, doesn't matter the size, it can be big, small. I mean, you will catch literally anything we'll bite this bait. And let me show you guys. So this is actually called the old electric chicken. All right, the electric chicken, that's a juicy electric chicken right there. As you guys can tell, just a little tiny, small, croppy bait. And this is on a 1-16th ounce little jighead right here. So very light. All right, so we're pretty much targeting croppy, bluegill, sunfish, bass, whatever's big enough to pretty much eat this bait. We're gonna be catching today. So you're gonna experiment with micro bass, you're gonna catch bigger bass as well. I actually caught a four pounder the other day on it and they were just tearing it up. But we're gonna work this a few different ways today and I'm gonna see how they're biting it and how they're buying it best. Maybe you can take it or take a little croppy bait to your pond and see if you can catch some fish. But let's go ahead and throw it into the water and see if we can catch some. All right, so this is the first little cast or flip. So flip right out there. Let's see if we can get some. Notice I'm throwing this on some light spinning gear. I would normally throw it on like a croppy rod, but I'm having to throw it just on my regular spinning combo.  I have just a parade of fluorocarbon leader. We are about to see if we can catch some fish, y'all.  We're gonna catch a lot of everything and I'm curious to see if we can hook a big bass today. Oh man. Oh man, what we got here? This one feels decent. Oh, it's a bass. There we go. He is not a bad one. He is not a bad one. Ah, we'll take him for the first fish of the day. Look at that. Right there, guys. How's that guys can tell? Just a little baby. Woo, woo. A baby croppy jig right there. This guy is the squirmiest thing. I swear, hold on. That is the first fish of the day right there, just a little baby guy. But that was pretty quick.  I switched it to this little shad profile. Look at his lips right there. Look at that. Gosh, that's awesome. That is crazy. But I switched that little shad profile one. I did break off the other one. Right there, caught him right away. Just a few casts. He slammed that thing. It's so fun on those little white baits like that and light tackle. These fish just fight so hard even when they're small. But that's awesome for the first one today. We're gonna catch a few more of these and I'm gonna show you what I'm doing and how I'm getting the bites on this. There it goes. There he is. There we go, baby. They fight so hard on these though. They aren't even big. I'm telling you, it catches fish right there. Look at that. Perfect. Another little bass. Crazy right here. I'm hoping to get like a little crappier. Bluegill catch something a little bit different, but this just shows, you know, the micro baits, they catch bass.   This isn't that. I'm gonna tell you a majority of the fish in this pond are around this size. If I was on a fish, or if I was out of pond with, you know, a lot more bigger fish, then I'd promise you this thing will catch them. Like, it just will. But I wanna show you guys a little bit of how I'm working this, and pretty much how I'm doing it right now. I haven't really dialed in these fish yet. Like, I've caught two, but I haven't really dialed them in yet to really figure out, you know, how they really wanna eat this thing. So this is how I'm working this thing. I'm just throwing, that was a close one. I'm just throwing this bait out there. And there is a lot of grass on the bottom of this pond, even right now in the wintertime. There's still a good bit of grass on the bottom.   Another batch. I was trying to explain, matter of, speaking of weeds, I mean, you could tell by the bait right there, just a bunch of nasty stuff on the bottom.  So that's pretty much how I'm working this thing right now, is I'm throwing it out, and I'm really popping it hard. Like I said, I'll try it again.  In some areas where I know there's not a lot of grass, and I know it's kind of, you know, sandy bottom, there's not really much down there, I'm gonna really slow this thing down and barely wiggle it. But for right now, and how I've caught those three fish, is I'm pretty much popping this thing off the bottom, and it's just shooting right, holy, I had another bite right there.  It looks like a little bait fish on the bottom, just popping up. And there's one thing that's very important when throwing these little micro jig heads like this for these little crappie baits, and the most important, speaking of it, you just bit my tail off right there, but the most important thing is the movement of your rod, and obviously I'm just using a little bass setup right here.   You gotta understand when I pop my rod like that, that bait's coming at least the solid six to seven inches off the bottom, which could be a really productive way to catch those fish as well, just because it's a reaction bite. Say he's looking at it, and you pop your rod, just like I was showing you guys with a jig in that one video, where you're really popping your rod hard, and that bait's shooting up, and it just causes a reaction bite. A little reaction strike for this fish to just commit to it. But that's something just to keep in note, you know, if the fish are a little more lethargic today, or whatever it is, I'm gonna barely take that rod. Like I mean, just like this, just barely to where that thing's just barely moving. Just keep that in note, it's not like a regular jig, like a half ounce jig, or a shaky head, or even a drop shot. This is a lot smaller of a bait, so just be careful when you're working that thing. And if you're not getting bites, slow down. Especially this time of year, that's the biggest word, is to slow down. And I promise you, you'll catch some more fish. But let's go down to the bank. I don't know if that's exactly how they're eating it. I mean, you have caught three fish, but who knows, I might be able to slow this thing down even more, instead of really popping it and getting that reaction bite, and I'll probably catch more fish. But we're gonna experiment with that today. Let's keep going down to this bank and see what we can catch. Hey man, these little guys bite.  This is why this is so much fun, guys. You will catch, listen. If I was out here with a drop shot or a Sanko, I don't know if you guys remember the last time I came out here, but it was horrible. Like it was horrible. I had to painfully soak. I think it was a Sanko I was using. And I had to painfully soak it. I only had two bites all day and it was horrible. And when you downsize to something like that, that they can just eat, it's smaller. You know, it doesn't take a lot of effort. It's so small it can fit in their mouth. You'll just catch so many fish. I promise you the big ones bite it, but another little bass. It's number four already. I mean, we haven't even been fishing that long. That is just, oh, that's awesome. They're so fun to catch too.  Oh man, did they fight good. It just feels awesome. It's like every single time. Doesn't matter if it's big or small. It feels like you got a big fish on. So that's always a bonus. But man, they're tearing this thing up so far. I'm excited. We haven't even hit the good side of the pond yet. I don't know if you guys can see over there, but there's a lot of wind way back in that corner. And that's where they're gonna be. I promise you that's where a lot of the fish are in this pond. And I'm super excited to go back there. The only reason why I started over here is because the wind's not as bad and the audio. You know, I don't really wanna mess with the audio.  It's gonna be good. Little baby bass. I've yet to catch anything but a bass. Look how dark that fish is. It's crazy, he has a little spot on him like something to try to get him. Well, baby. There should be every cast right there because then narrows down. Uh-oh. There he is, right where he should have been. Oh! Fish number two in the same spot. That is another dark fish. So let me tell you a little bit of something right here. So, all right. Let me put my pole down so I can spot him. You see that fish right there? Just like the last one he was caught in the same spot and that is a stubby one, ain't it? Little baby. But you see the colors on him, he's so dark. This is the one spot on the pond where grass really keeps around this time of year. What he's doing is sitting around the edge of that grass. So what you have here, you have all this wind, as you guys can tell, it's talking about it on the other side. Pushing up against his bank and more importantly, pushing right up in this cove right here. And this is important to note. I mean, this is something that you can take wherever you fish, don't care if it's a lake or pond, wherever. Wherever that wind's positioned and pushing back in, especially when you find like a little pocket like this, where it's just pushing in, that is key right there. It's just gonna push all that bait fish, push all that stuff right back to where those fish are.  But this time of year, especially in the winter, I actually have a video coming out soon. I don't know if I already posted it or not, but I talk about, you know, this fishing and the deepest part of the ponds and in the lakes and how I really figured that out in ponds. And say I see all this little cove goes back here. So you've got each side of this bank. And what it does is it's pretty shallow on the banks. So envision this. So we're sitting on this side of the bank. Then you have this side of the bank, which is over there. Say they're both coming down and you're gonna create a deep point right here on the bottom. And those is pretty much like a little ditch, I would call it in a pond. I just say it's just a little ditch. This fish are gonna tuck up in that, especially when there's grass. So they have cover down there. They have that ditch. They're gonna cradle up in that, especially when it's cold like this during the winter. And then you have all this wind pushing back in here. That is just perfect for a bass to sit down in. And that's really what I've been trying to figure out in this pond, because it's very shallow throughout the whole thing. But when you have these two necks, banking like that, it's gonna create just a little ditch. And say this pond's around five foot, even if in the middle right there is about seven, just a two foot drop off, and a shallow pond that is very, very important. And they will stack up in there. And that just shows I just proved it because I caught two fish in the same spot. And guess what? I'm about to pick up my bait right now. And we're gonna see if we can catch a third, maybe even fourth, maybe even fifth fish, right in that same spot. So I'm gonna throw right in the middle at the mouth of this thing, just right out there, where obviously it would be the deepest point to where they both neck together. And that's where those fish should all be stacked up. And that's where those two were. But when you find these fish stacked up like this, I'm telling you, it can be a slug fest. I mean, you can almost every cast sometimes. And you can really put a hurting on them.  That's what I'm calling them as a ditch. And go fish that out. And if you catch one, keep making that cast because there's gonna be more down there with them. So I'll just move back more in this cove where the wind's pushing in. And there's a problem that I had back here with this little bait is that there's a lot of grass.  And the thing is the hook's exposed and it's gonna hook all that grass. So what I've been doing is I've been keeping it right above that grass and kind of just jerk in the top of my rod, trying to get a reaction bite. Just kind of swimming that thing.  So to give it a little bit more movement, see this one just got that little twitch tail right there on the end of it, which is not bad. It really is. It looks like a little shad darting through the water. But if you had the little curly tail, I think it'll look a lot better. It'll give it a little bit more vibration, especially in those ponds that are a little bit dirtier. But it's just a little thing I wanted to show you guys, just in case, you know, running into that problem where there's a lot of grass and you don't really know what to do from there. Just by keeping that bait, moving your rod and reeling in and using it as more of a reaction bait, that's how you can get through that stuff and still cover a lot of water and try to at least catch those aggressive fish that live in there. All right, everybody, I think I'm about to sign off this video, but a few quick things to sum up this video and why I made it is because a lot of comments, a lot of people commenting like, no, I cannot catch fish, no, I cannot get bites. I filmed a video the other day with this little micro bait right here and it just was catching them, you know, it was catching everything, pretty much anything I bite. So if you guys are really having a hard time with the ponds, the lakes, wherever you're going to, I highly suggest you just whip out this little, you know, crappie bait, this little crappie jig and go to town. I mean, you got, you can get these at Walmart. I mean, really simple stuff.  I mean, this is probably like a couple dollars right here and it'll catch you whatever you want. So if you want to, even if it's, this is a good thing if you're wanting to take some friends out that have like never caught a fish or whatever it is, this would be the perfect bait for them to throw. You will catch a lot of fish. I promise you, if I came out here with a bass lure with how tough it is, I probably wouldn't catch them. You know, I probably wouldn't have caught as many. So I promise you, you will get more bites while throwing this. If you guys think I should do a challenge where I actually compare this bait right here, to like a bass lure and see which one catches more fish, let me know in the comments section below. Be sure to pepper that like button up if you haven't already. Also, stay tuned for the clothing drop. That's gonna be happening very, very soon. And also, if you have not subscribed and you're new to the channel, be sure to click the subscribe button. Also, the notification bell right next to it. Thank you guys so much for watching. I love you guys so much. And I catch you guys in the next video.  Give it up, give it up. They gon' try it, they can't stop it.  Backman, backman, backman, they can't stop it.


We have fresh salmon in the Palmeni. Oh, okay, she brought, uh-oh. Your conversation gets too dry. Uh-oh, she said our conversation was too dry, David, we gotta drink some more. Growing up in Kent, Washington, it took us a while to realize how diverse it was. And now I remember there was actually a lot of Eastern European immigrants from Russia, Ukraine, and Poland. I learned Russian curse words on the school bus rides home, and I ate Eastern European chocolate, but I had never tried the food. And on this channel, we're always trying to learn about everything, so we had to check out Zarevna and Veselka in New York City, especially since their cuisines might have a little more ancient influence from the Far East than I had originally thought. After all, half of Russia is in Asia, so what do we share? Let's find out. Hey, what's up, man? What's up, fellas? Yo, what's going on? How's it going? It's good, guys.  Yo, tell us where we're at. We're at Saryevna in the Lower East Side.  What are you guys doing here? I saw an outside, it says New Russian. A lot of people have this misconception that Russian food is a shatabaka and a potato and you're good. So for us, we actually find a lot of personality in Russian cuisine. Like American food, it's regional, and it embodies a lot of what the immigrants that brought there and their cultures and how it's sort of mixed into the melting pot that is Russian food. Nice, and you yourself, you are like kind of like a mix of things, right? Yeah, so my father's of Slavic descent. I am married to my wife who's born and raised in Russia, and my mother's actually from Taiwan. How come the perception of Russian food is so that it's so simple? A lot of people in a lot of restaurants here in Europe, especially, I think serve a lot of Russian food that are classically Soviet food. They weren't focusing on the space race. They weren't focusing on the food race, right? For sure, yeah. Let's check it out. Let's go. All right, man, we are here. I wanna make sure I say this as well as I can. Saryevna. That is very good. Thank you. Man, we've been working on the Russian accent. I conjured my inner James Bond. We got our spread here. Let's start over here. Yeah, man, so what we have going on here, this is our Hatchapuri, okay? So this made here is leaving in-house with sourdough for three days. Traditionally, in the boat shape still, but we jazzed it up a bit with some brown butter, crab, aioli, and ajica.  Dude, this is kind of like popping IG, like 2020, 2019, it shut the game down, right? It totally did. Yeah, people were blowing up. What are the roots of this dish? So this is technically the national dish of Georgia. Georgia's really in this like fascinating place that almost like the media probably never thinks about, right? It's like in this, is it east, is it west? It's like right in the middle, right? Totally, and some people have said it's sort of like the last uncharted territory of Europe even. I'm just saying for the gram, the egg yolk is crucial. I'm sure that's also the tradition too. It is, and then the egg yolk mixed in and the cheese coming out, it's getting fellas. Let's do it. I don't know. Just rip it off at the end. Just do it, yeah, come on. You guys are brothers? Yeah, so now what you can do. Look at this bread. I've never seen you guys. Super fluffy. How's it going? Wow, that was amazing. That's good. I feel like that egg yolk did a lot too. It adds so much richness to the whole thing. Okay, we are moving on to the dumpling section. We're gonna shed some light on the history and what we got going on here. Dumplings are a big part of Eastern European culture. Vereniki can also be referred to as piernogis. It is our potato and caramelized dunions within toss it in sort of a brown butter, caramelized onion, pan sauce, and scallions. Basically, Russian ravioli. Vereniki. Vereniki. Mm, I feel good. Many dumplings. Okay, we got the sour cream here. We need the sour cream. Especially with the potato one, it almost was like you needed that with the potato. Remember the best baked potato you ever had? There was sour cream in it, I'm telling you. This one might be more in the Asian repertoire. So we use veal and pork. There is some juice from there, but not as much as a soup dumpling, but this is a good dumpling. So veal and pork, veal, paprika, pepper. How many? How many? Yeah. Mm-hmm, mm-hmm. It's not minced. It's not as juicy as like shalombo. Actually, it still gives me kind of like that slight meatball vibe. You know how like when you open up a dumpling, usually the meat is still clung together. Yes, exactly. Obviously, I think dumpling meat, they generally put in some soy sauce and obviously more of the very East Asian like seasonings, but this is really good. More Western countries that have dumplings, they eat it differently. Whether it's like they put more like a gravy on top or they put more seasoning on top. Sure, more tea, yes, exactly. It would be cool if like maybe like the Chinese could have taken some influence from that and like incorporated into how we eat them. I would love to have an Asian dumpling with sour cream. Yeah, some jowl, jowl, jowl. Like instead of vinegar for the shalombo, it's something else. Hopefully we get to a point where food is no longer politicized. It should never be. And good food is just good food. You know about Russo-Korean food, right? Which is, I guess, is its own genre that hasn't probably made it to the US. It's interesting because Russia for a long period of time was kind of more like in Western Europe, right? And then over the past, what, 500 years, they've really pushed eastward. Yes. And now it's like this whole part that like half of Russia is in Asia. What do you know about like, I guess like the mixing as a result of that? Historically, I mean with anything else, it's a lot of conquering and all that stuff. It has lots of roots in French cuisine, a lot of roots in hyper-local, and a lot of execution from Asian cuisine and its homestyle cooking. This has been so dope. Ricky, I appreciate it, man. And you really bring it all together because we were always looking at like, obviously there's more of a personal connection when you do see like, I guess the Asian angle in a food. Kudos to you. Thanks guys. Thank you for stopping in. Thank you for stopping in. Definitely come through Sverna. Sariyevna. Sariyevna. Come through Sariyevna. All right, Andrew. We have landed at a staple spot in the East Village called Veselka, Andrew. It's been open since 1954. They've been serving authentic Ukrainian food, you know, obviously with an expanded American portion. And I wanna say, this is not just for like Ukrainian or Eastern European restaurants. This restaurant is famous, period. It's right at this famous corner of East Village where pretty much you cannot miss it. It's open 24-7 and it's just a really popular restaurant. It is, Andrew. According to many lists, one of the best 24-7 restaurants in the country. That's interesting. 24-hour spots. You're thinking it's diner food. It's like eggs, omelettes, pancakes. I actually have been here once at 3 a.m. I think I've been here with you at 3 a.m. before. All right. You know what? It's not 3 a.m., it's 3 p.m. Let's get into it. You know, we have a tagline. You know, we're Ukrainian soul food. Why don't you have the experience that you went to an Eastern European grandmother's house? How do you compare Ukrainian food and Russian food? I have a lot of similarities. I mean, bias to Ukrainian food because I'm half Ukrainian. We have a large base across the spectrum, you know. This area is very popular with students, as well as we get traditional Ukrainians. We have a Russian community that comes and likes to eat here. We have people that have been coming here for 50 years just because we've been here for 50 years. It's somewhat of an institution, especially in this neighborhood. Okay, so round one of our Ukrainian food journey, David. We're starting off with borscht soup. Okay, this is probably the most famous dish from Ukraine. Yeah, we got a cold borscht here, which is crazy. I've never seen this before. And this is actually authentic borscht, Andrew. I know me and you have eaten a lot of lasung tong, AKA Hong Kong version of borscht, which I believe came from Ukraine to Russia, Russia to Hong Kong. This is a cold borscht. This is what they serve in the summer. And this is interesting, because look how like that color is pretty cool. It's ice borscht, hot borscht. So they say that borscht soup is like a meal in a bowl. I can tell, bro, this is tasty. I think for pretty much probably anybody outside of like Europeans, probably their first borscht might be from a Hong Kong cafe. Whoa, it actually does not taste that different. The Hong Kong version does somewhat taste like it. I think the Hong Kong version from what I know, it has less beets. It has more like tomato cabbage. I like the Hong Kong version. This authentic Ukrainian borscht is better than the Hong Kong version. It's like a cold one's fire. Is this the color of my hat? Close. Andrew. I'm actually gonna wash this down for the sip of Ukrainian beer. All right, cheers. And you got the Levitsky, I got the Obelon. I got red too quick, man. I can't drink too much. Borscht grows. Okay, next on, guys. We gotta hit the pierogies, AKA the Ukrainian dumplings. I'm gonna start off with a fruit dumpling. All right, this is a Valensky filled with blueberries, Andrew, and a very special sweet sour cream. And the sauteed onions is a must. Sauteed onions. Even with this one? Not the blueberry one, but the regular one. See, I didn't know a dumpling would ever have blueberry filling. That is something that's kinda mind-blowing right now. Blueberry Valensky. That is literally blueberries wrapped in a doughy dumpling skin dipped in sweet cream. Fried pierogi. Andrew, Jason was telling us this is the number one seller. When you talk about ribeye and, you know, America is such like a beef-centric country, yeah, I mean, you got some of the best beef right in this dumpling. Andrew, we have a mushroom-sour-crout pierogi. Oh. I love trying different types of dumplings, man.  And I'm not saying it comes from China, but it could be coming from, what, Mongolians, maybe, the Tartarbs. History's crazy. Almost like a swan-tai dumpling. Oh, with pickled cabbage. Yeah, so. What was that one? Yeah, I don't know. I picked it up off the same place, so I think that was enough. Is that tomato egg? It was good, huh? Oh, this is a bacon-egg and cheese one. They threw one in there for us. Crane, if you've never looked at a map, Ukraine is a pretty big country, like landmass-wise. Huge, actually.  This is your arugula and goat cheese pierogi. It's a lot of cheese with the sour cream, but... I accidentally dip mine in the sweet sour cream, and I gotta say that it actually worked out. Am I turning red? No, not yet. But I think after that, there, you're red now. Say it. Ander, we had the borscht, we had the beer, but we are looking at some real Ukrainian food right here. This is a Ukrainian latke. Yeah, I like how thinly shredded the potatoes are. This is a little different than a hash. Don't get a mix up with a hash brown, look at that. Your latkes are huge in Eastern Europe. I love these. I'm really looking forward to this hobotsky, I believe. Let's go at the deluxe. This is a cabbage roll. This is stuffed cabbage with meat and rice. Stuffed cabbage roll. It's got a wild mushroom gravy. Tastes like a rice meatball. Like a wild rice mushroom soup. Yeah, it has a little bit kind of herbaceous. The wild mushroom, wild rice, kind of erby, creamy flavors is really popular amongst American food. Let's try the kubasa. A premium, that was a premium kubasa. Oh, you know, we didn't grow up eating just sausage and kubasa, but I enjoyed it, man.  Really? Moving on to the Ukrainian latke. This is your classic latke. There's an applesauce here. You have a sour cream there. Eating all around Eastern Europe. Exactly. You know, when you get your stuffed hash browns over at IHOP, they don't give you the applesauce. I'm saying it on the streets of New York right now. I love the shredded potato hash brown, and this is similar to. Let's get it. The potatoes are shredded very, very thin. Usually at the breakfast spots, your diners, you're gonna see them a lot bigger, and then across the edges, what that allows it to do is it allows all those little potatoes to get crispy. But man, look at that. Guys, just for the record, John is 10% Mongolian. John is a progis. He's a progis of mine. All right, you guys, we are at our third and probably the most authentic spot, and we are at Anyway Cafe in the East Village. We're eating Russian French food. I mean, let's look at this. So relating it to a dumpling or a one ton, the dough skin looks just as thick as dumpling skin. You know why you might like it is because it's folded more, but the skin is thinner. Salmon pelmeni. You know, that is fascinating. With the sauce on it, it almost tastes more like a salmon wellington, almost like an ikura flavor. Yeah, dude, that's crazy how it kinda tasted Japanese because our reference for this type of fish egg is Japanese ikura. What do you think about it being a salmon dumpling? I think that this was fascinating. I noticed there's a ton of salmon on this menu, whether it's smoked salmon, we have fresh salmon in the pelmeni. Oh, okay, she brought, No conversation gets too dry. Oh, okay. She said our conversation was too dry, David, we gotta drink some more. I think we should get a splash of Averindil vodka. Okay. Bro, it's lit. This is horseradish, it's very popular in Russia. Okay, so this horseradish vodka is going to be giving us some wasabi vibes at Wine and Maze. You doing a lot. I don't know. This is Zazdorovia, which is literally for your health. Zazdorovia for your health. Pour me up the horseradish one, bro. We're here, and I am so glad we came here because Andrew, this is turning into a really authentic cultural experience. Hold on, I gotta see John take it. Yo, John, you need to see. That's the dope vodka, vodka, as they would say, all right? You are in the sweltering heat. This guy is sweating bullets too. We have the Russian crepes with the caviar. This is the exact same recipe as the French do it.  And David, you got a whole stem of dill in there. Ooh, ooh. We were told that our conversation was too dry and that we have to wet it up with some more vodka. We gotta move on. All this on the menu, Russian peasant beef stew. It's braised in red wine, Russian beef stew. That red wine flavor is really coming through. That beef is so tender, it's melting in my mouth, but it has all the good elements. I mean, that has very, very deep beefy and red wine. Here we have the chicken and herb sauce crepes. Check that out. Wow, that's like a chicken pot pie in a crepe. I've never seen this before. Chicken and herb crepe. Wow, strong wine flavor, creamy. It's got the little bits of mushroom in there. Everything is coming together really nice. That is really good, too. I don't know. Oh. Here, it's your signature blackberry drink and the base is beef horseradish. So the people start just drinking it. That's the color. It doesn't have any dye. Is this gonna taste a little bit like borscht? Absolutely. This is essentially a borscht vodka. Let's do it. David, at the start of this video, kind of one of our goals was to explore the possible ancient Asian influence in Russian and Ukrainian food. What would you say we found? One thing I learned is that it's really regional. For example, if you look at regions of China that have been influenced by Russian cuisine, number one would be Harbin. Harbin and Dongbei, which is right next to Russia. The area is right next to Russia, yeah. But number two would be Hong Kong. Hong Kong cafe culture has been influenced. And that was sort of a pan-European influence on the British colony of Hong Kong. So I realize now that just like you could point to different dishes that Chinese eat, there's such a wide range because the country's so big that we said we're eating Franco-Russo food right now. Which is French Russian. When you're talking about big countries with long histories, it is really complicated and it is multi-layered. And actually it has often to do with provinces and even local geography. All right, Andrew, we are finishing it off. This is a... Pretty sure that's a Bloody Mary. What is that? You tell me, man. That is a... Guys, we rarely drink on the channel, but we just had to do it because you know, we're at a Russian restaurant. That is a smoky, Worcester vodka martini. Bloody Mary. While the rest of this food does not look Asian at all or Chinese, the pelmenis do. Andrew, this might be the most liquor that we've consumed on the channel before, but it makes sense and I'm happy to say that it was at the Russian spot. Anyway, cafe in East Village. From what we researched and found out ourselves, there are a ton of diverse influences depending on where a country is located. For example, Ukraine and Western Russia have a lot more influence from Western Europe like France and Poland. Middle and Eastern Russia have a lot more influence from the Middle East and East Asia. The Asian influence coming from the ancient Mongolian Empire which conquered a lot of territory way back in the day, including China. It makes sense that you would be influenced by your neighbors. I mean, there are some dishes in China that are Russian, Turkish, Mongolian and Korean influenced, vice versa. It's kind of what happens when your country is large, old and has traded with other cultures for centuries. Hey guys, if you guys found that video interesting, please hit that like button. Please click subscribe and definitely turn on your notifications. We're gonna be traveling to all different types of restaurants while in New York City because guess what? You can see the world through New York. So, cheers. Let us know in the comments down below if you've ever tried Russian or Eastern European cuisine. Guys, until next time, we out. Peace. Out of here, out of here, get out of here, y'all. We have a video. Are you here for the video? Not only do you want a tap dancing person here.


What's going on, guys? What's going on, guys? Welcome to another video. We got the Chipotle. We got the Monster. We got the Ritz Cracker. We're good. We're good to go. What's going on, guys? Welcome to another video. I'm actually... I need a shirt, so I'm actually going to go downstairs before I keep all my shirts. Grab a shirt. Put it on. I actually got some new ones coming out. All right? I got some new ones. They're going to be sick. Let me grab one real quick. Hold on. Too small. What's going on? I had a lot drop on the ground. I don't even want to show you guys, because it's pretty bad at night.  That's my favorite one that we make. Black one, white outline. It's pretty sick. Go check them out. I'll leave the link below. I'll also pop it up on the screen. Go join the family. If you guys actually... All right. Hold on. Let me, let me. So if you guys actually get one of these shirts, all right? I'll leave a link in the bio. I'll leave one in the description. Now, I'm not just talking about just the shirt. I'm talking about, you know, hats, any other payroll that I make. If you get one, you make a video on your iPhone. Say something you like about my channel, or say something you want to say to all everyone watching Kickin' Their Bass TV, and I'll actually put it in the video. So make sure you do it now. Go check them out, and I'm going to have a new one coming out soon. So I have a lot to do. Welcome to another day or another video in the series of Getting Ready for Nationals for Prepping for Nationals. This is going to be a cool series. You know, it's going to go through the whole tournament deal.  You guys get what I mean. Right now, I have a few things I need to get done to my truck, all right? So I kind of want to get those done today. I want to get polls ready today. I want to get a lot... I got a lot of stuff to do today, all right? The first thing I need to do is get my oil change. So I'm going to get my oil change. I'm not going to get some lunch because I'm pretty hungry. I'm not going to lie, and I also need to get my tires working. What else do I need to do? What else? What else... What else? What else would L's try to do? Get my polls ready, but I'm not wanting to do that right now because, like, the office... The area we keep our vote. Oh my God! Does it get hot? I mean it's like 100 degrees in there and it's no fun during the day, all right? So all...  All right. We're make happen. So the oil change is gonna be two hours, man It's a long time, but my mom's gonna pick me up and I don't want to work on my grab something to eat And then I'm gonna actually go back home because you gotta go back to work So it's gonna be a minute, but we're gonna get everything done And at least I'm gonna get this done and get it over with I actually talked to the guy I was like, when's the last time I've been here? He's like three weeks ago.  That's insane. That one's right 24 hours on Wednesday or Thursday, you know more insane. It's just so much traveling Here you go, brother. Thank you. You have a good one. I guess this is a good time to talk about a serious and funny story Just kidding. It's not funny at all. See these bad boys. All right. I drink them every day. All right I got a really bad addiction to him Don't drink anything but water. All right, I like got addicted to monsters I don't drink anything but water and I drink one of these a day But one notice that I said one that is not good. They are not good for you. All right, they're they're not good for you At all. Well, I had a buddy.  I probably sold like hundreds of thousands, but so This kid was like so I used to drink more time. I can't drink them anymore I'm like, what do you mean? Why can't you drink?  Well the whole three a day thing like You can drink one. All right, that's still not good for you at all I recommend it. Maybe one every other day one every three days.   He said he's like Like blood and I was like, oh my god and just be careful. Listen to this and no I'm not telling you to stop drinking energy drinks I'm just noting to you guys to be safe with it and all the parents watching right now I want you guys to respect that because I don't want your kids to go drink a ton of monsters Just because I do that's not what I'm saying. Once I've ever I'm just watching out for people like just be careful You know, I drink one a day. That's not even good possibly two ever once along, but this is not good. Just be careful So we just got home and then the guy calls me from Firestone The guy calls me from fire so I was like, oh your car's already man.  I don't know why you would tell me that he's like even told me Do you have some time to wait around and I'm like, yes, I do. What's going on good? What's going on guys? Welcome to another video. We got the Chipotle. We got the monster. We got the Ritz cracker. We're good We're good to go. No, uh, before I start this vlog on my Camera, I need to go get a car Go here. What was I gonna do? Oh, yeah As you guys know I did a video over this watcher I was talking to you guys about but I want to talk to you about it one more time because it's time to release the giveaway All right, so this watch is you is this yod. All right?  So this watch right here sick watch I absolutely love it. I've been wearing it every single day.  Oh, I went bought one. Well, thank you guys so much. That's awesome That's great because I truly think it's awesome watch. I'm sure I know you I'm not sure I know you guys So what we're doing to enter this giveaway. That's what you're gonna need to do I'm a I'm doing some cement clip over this watch too so you guys can see it all spiced up really close But for the giveaway all you have to do is go to the link in my description, okay? Go go right down below fill out that entry form and that's it You're all done if you could also just smash that like button guys and subscribe and comment on the video That would be amazing as well because you guys are so awesome I love you guys so much check out the clothing as well. I'll leave a link in the description I got a new shirt coming out. This is like my faith. This is my favorite right now All right, you get the black shirt. You get the white outline. You got the kick in their bass big ol muscle fish It's a good shirt, but Let's go ahead and head to Best Buy. I was just talking to the vlogger. I was telling you guys about the giveaway and just look at this You don't even know I'm looking at you, dude So back from Best Buy, so I bought two things and I found something out that is just freaking awesome I found something out. I got a card. All right.  So I have backup card. All right. I'm gonna eat I'm gonna probably need it today, too. I got this right here. It's a cleaning kit. All right comes with q-tips Lens tissues it comes with Some solution and a cleaning cloth. All right, this is whole set set up right here So, you know how I came to show you because you guys are on the camera But you know how like a lot of you guys to say clean your lens No, I'm like I clean my lids like I I've cleaned a thousand times just a spot would not come off All right, I'd never even saw the spot on the lens, but I was cleaning it so good I even bought special tools to clean it and it just it was still there I was like, oh my god. Well, I decided to take my lens off. All right I decided just to pop it off was just a little screen behind the lens All right, and there's a fingerprint on it and that's what's causing it to mess up Like all this time has been like over a year, and I finally figured out that is so Um, I just needed to sit down and like think about it I don't know why I thought it was a lens I probably cause all the comments like check your lens, check your lens, check your lens I was like, oh check the lens Not the actual UV screen or whatever Well, you know, you know what I'm talking about the screen behind it I need to go get a trailer hitch now So I was just on YouTube having a good day like I normally do and I decided to type in fishing I hit that search button It's gone It was just up there two minutes ago YouTube's so jacked up, man But I still got two videos up though We are at the boat The boat uh shelter why I just called it boat shelter I have to get so many poles ready guys It's just gonna be crazy. I mean I gotta get some poles ready I mean a lot a lot of poles because nationals coming up So I have to be prepped. I have to be ready. I gotta show up My best Yeah I have to start getting my poles ready a lot of poles ready not one not two not three more like 20 guys I'm re-spooling almost everything that I got because I want to be prepped. I want to be ready I want to have the best line on those poles, which is see girl They just sent me that stuff and I'm gonna get them ready now. I don't even know where to start with this You know, we'll do it another day. We'll just go I gotta get all this done right now All of it done My 20 poles all right guys it's late right now and I'm so sorry I know you guys did not want to see me right now and this type of shirt because You know what that means that you know, it's not from this day and that Is just not good. All right, so this is a problem. All right So I noticed that the video is getting a little too long And I actually didn't even get my poles ready because I thought of something even more clever Which will be in the next vlog So if you guys want to check out the next blog stay tuned for the next episode Do you want to know when the next episode is coming out? You need to subscribe and you need to hit that little bell and you need to like this video And you need to comment below But thank you guys so much for watching if you enjoyed the video Be sure to do all three of those steps and I'll catch you guys in the next video Once you ain't afraid and this is more than some paper chicks. I wonder who else could say the same


Remember a Hallmark card when you carry enough to send the very best. Tonight from Hollywood, the makers of Hallmark cards bring you another in their exciting new series of broadcasts on the Hallmark Hall of Fame. Each week Hallmark will bring you true-to-life stories of actual persons who in their own way have contributed to a better world for all of us to live in. Presented on the Hallmark Hall of Fame by our distinguished host, Mr. Lionel Barrymore. Dear ladies and gentlemen, and welcome to Hallmark Hall, respectfully dedicated to those people who service, sacrifice and devotion have achieved great and lasting benefits. But who are too little known to us? Today we celebrate the birth of a giant among Americans and among men, George Washington. Somehow we take for granted the beautiful and historical national shrine of Mount Vernon, where Washington lived that life so vastly important to all of us. We know about Mount Vernon, but do we know that a woman conquered pain and invalidism and criticism and red tape to save Mount Vernon for us for all time? Tonight the Hallmark Hall of Fame proudly pays tribute to that woman of valor as we dramatize the true and deeply moving story of Anne Pamela Cunningham. And now here's Frank Goss from the makers of Hallmark cards. When you want to remember your friends, there's one way to be sure the card you send receives an extra welcome. Look for that identifying Hallmark on the back when you select it. For words to express your feelings and designs to express your good taste, let the Hallmark on the back be your guide. For that Hallmark tells your friends, you cared enough to send the very best. Lionel Barrymore appears by arrangement with Metro Golden Mayor, producers of Battle Circus, starring Humphrey Bogart and June Ellison with Keenan Wynn and Robert Keith. And now here is Lionel Barrymore with the first act of your Hallmark Hall of Fame. And a child and a giant. It's the story of a beloved home that sheltered the hope of nations and of our young nation. This is the story of the indomitable woman who saved that home as a shrine for three men. Mount Vernon was the home and Pamela Cunningham the woman. She moves up the Potomac River toward Charleston, a fine moon-drenched night. At the rail stands Mrs. Louisa Cunningham with a little girl Anne. The captain of the packet stands beside them, smoking peacefully. It's a lovely trip, Captain. A lovely river. Tears a proper bit of water for the country it washes. How sweet the moonlight sleeps upon this bank. Anne, child, where did you ever hear that? When you took me to the play, Mother. And you remember that? I thought it was very pretty. And indeed it is. But if you're going to remember everything you hear and see, I must be careful where I take you. That whistle. And do you know who I missed? Yonder where your precious moonlight sleeps so sound, George Washington sleeps. Is that Mount Vernon? Aye. It's so sad. About his little girl Patsy. She hardly lived at all. That's what General Washington said when she died. He'd hardly ever think of a great famous general crying. But he cried. That makes me love him even better. Doesn't it, you? I don't know where you'll get such thoughts, Anne. Doesn't it, you? Some of ship's passing Mount Vernon to salute the memory of General Washington. I like it.  Anne! Such a lovely night. I never want to forget it. Or the river. Or Mount Vernon in the moonlight. Or General Washington. I don't want to ever. Lovingly and unforgettingly. A quarter of a century passes. America's growing up. The Virginia legislature is an extraordinary session. The speaker is Colonel John Washington. Gentlemen, I come before this assembly with a proposal which may cause you as much dismay as it causes me chagrin and deep disappointment. I find the management of Mount Vernon beyond my means. The land does not yield well. The acreages are diminished. I can no longer even keep the house in decent repair. Virginians, I have put Mount Vernon up for sale. She is the government as a national shrine. I can get neither a yes nor a no from Washington. I must turn to send its remaining 200 acres to the Virginia assembly to create a shrine at $1,000 an acre. And again she's at the rail of a Potomac River packet with the little girl as a woman now. And she doesn't stand by it. She hasn't stood or walked for years. Nor will she ever stand again. A riding accident. But she's undaunted. A woman of valor who can find. Her name is far above rubies. Her price is far above rubies. The same captain, old now, of the same packet sits beside her. Smoking? A lovely night, Captain. At my age, Miss Cunningham, all days and all nights are precious and beautiful. So beautiful. Nothing changes. We change. No, Captain. I think that within us will remain forever little children wandering in the dark woods, loving and trusting and believing. Or with all our hearts wanting to. Perhaps. How clearly I remember a scene just like this. Twenty. And it's at the same place, isn't it? There's Mount Vernon on Yonderback. There'll be no Mount Vernon now, Miss. I don't know what you mean. Colonel John Washington can support it no longer. It has been offered for sale to some land speculators. Oh, no. Mount Vernon was his home. He lived there and he loved it so. And he died there. And when his daughter Patsy died, he cried. General Crow don't they understand? His life is still in there and his love and his tears and it will never be over. If it is over, then death is final and there is no immortality. But it isn't over. If it's over, then the blood is dried and blown away from Monmouth and Bunker Hill and Randy Wine and Clinton and the Delaware forgotten. If it's over, then King's Mountain never happened and the bloody footprints of our men have melted with the snow of Valley Fort and pain and sacrifice and heroism are illusions. But it isn't over. Mount Vernon isn't done with. Not while I live or after. Never. Did the psalmist say, and Pamela Cunning, let my right hand forget her, Cunning. If I forget thee, old Jerusalem. Turn to the second act of our story of Ann Pamela Cunningham.  Well, even if you aren't allowed to visit him, there's one sure way to get your wishes through day after day. I mean, by naming a series of hallmark, seven-day cheer cards. You see, seven-day cheer cards are everything their name implies. They're bright, amusing cards that come neatly packaged together, so you can send one at a time for seven consecutive days. Right now, you can choose from three distinct types of cheer cards at the store where you'll buy all your hallmark cards. There are riddle cards for those who enjoy guessing the answers to catchy questions and hallmark mystery cards for your friends who like who done it. And even a feminine flower bowl card with seven pretty posies to be slipped into place. Yes, and new hallmark seven-day cheer cards are being designed all the time, so the variety will grow and grow. Remember, you'll know them instantly by the hallmark and crown on the package, the symbol you always insist on when you carry enough to send the very best. And now, here is Lionel Barrymore. Cunningham, who couldn't walk or stand, began a long march to a distant goal. Ann's body was hurt, but the spirit was young and intact and indomitable. At home once again, Ann fretted about the impending fate of Mount Vernon. Then... Mother, will you bring me pen and ink to my lap board, please? I'm going to write a letter to the... Governor of Virginia. Governor replied. He says, preposterous. Tell me. He says he will recommend that the Virginia legislature purchase Mount Vernon to be transformed into a state agricultural college. Well, it's better than allowing it to go to total ruin. Wait. However, his excellency continues, however, the sum which Colonel Washington asks for the estate remains $200,000. And before we can act on our proposal, Colonel Washington must reduce his price materially. Oh, Mother, nothing, nothing will be done. Can't you see? But $200,000 is a staggering amount of money. Staggering and out, we must get it. I do wish I could tell you how, dear. I know how. The women. Oh, dear. I can see that look in your eyes. Bored, is it? I must rally all the women of America. I must write to them through their newspapers and clubs and organizations to build a greater organization. Yes? To be un-lady-like, if necessary, and use their names and lift their voices in public. Oh, hey! An organization. A united, patriotic womanhood. Um... Mount Vernon Ladies Association of the Union. Something like that. Your pen and ink and last fort, I presume. Gathered here in my home. You have come and gathered round my chair. And I'm grateful. It is most fitting that our first meeting takes place today on Washington's birthday. Thank you, dear ladies, for almost $300 collected already toward... toward the mere $200,000 that we need. The ghosts of Lexington and Concord and White Plains and Valley Forge, thank you. And the child's spirit of Patsy Washington, thank you. The tall spirit of her father, thank you. And last, and oh, so least, I thank you. Oh, and child? All right, Mother. The first meeting of the Mount Vernon Ladies Association of the Union. Writing long enough to read what people are writing, you know? All those letters for me. Look, there's a letter from Edward Everett. Edward Everett? He's a film or secretary of state. Write me? Unless you know of another Edward Everett. He's a scholar, writer, a great man. Why don't you open the letter? Oh, yes. Father, a good notion, don't you think? Oh, Mother. $69,064. Impossible. Naturally. Read the letter. Read the check. He's been touring the nation delivering a letter about George Washington. He feels that he owes the money so earned to the Mount Vernon movement. In addition, he says, I hope to realize $10,000 by contributions to the New York Ledger, which will go toward the preservation of Mount Vernon. $100,000? Oh, Mother, we've got it. We've pressed it. Only another portrait. $120,000. Let's go. We'll get it, though, I'm sure now. Who else writes this, Mother? A letter from Colonel John Washington. Oh, what an exciting voice. Would you have dreamed that your little girl would go up to receive letters from people like... What is it, Anne? What is it, dear? Colonel Washington says he's been criticized severely for wanting to sell Mount Vernon. He says that he won't sell Mount Vernon now, except for Virginia or to the federal government. But they've already turned him down. Of course. And he won't sell to you. But he will sell to me. Ten and ink and laughboard. No. Our traveling clothes and boat passage to Mount Vernon. And you can't make that trip anymore. You're too tired and ill. He will sell to me. I'm very sorry to have inspired this difficult trip for you and your mother, Miss Cunningham. Do we get Mount Vernon, Colonel Washington? On that score, too. I'm sorry. That's not enough, Colonel. I didn't come to hear your regrets. The money you ask is in sight. I call upon you to consent to the delivering of Mount Vernon into the care and devotion of our association. I realize how weatherly your ladies feel on the matter. I cannot sell to you. Colonel Washington. Miss Cunningham. I would ask you and your mother to accept Mount Vernon's hospitality before you leave, but the house and rooms are in such disrepair I feel I cannot. You are dismissing us, is that it? The matter is closed. Is that it, sir? We still have a carriage to carry you and your effects to the landing. Except, sir, that my mother and I would have to sleep on the wharf. There's no other boat tonight. To train them? I am unable to travel by train. Then, by all means, madam, accept the somewhat threadbare hospitality of Mount Vernon for the... Oh, thank you, Colonel. I'm so tired. So tired. Imagine the impressionable little Anne grown up to pain and suffering, dreaming restlessly in the dying home of General George Washington. What ghosts tenencing her dreams. What whisperings and ghostly tinkle of popsicles. First in war? Files and columns of tattered barefoot men carrying the long rifles of Ticonderoga, white planes, Saratoga, and voices. Patsy. Hardly lived at all. That makes me love him even better. Doesn't it, you? First in war? First in peace? First in the hearts of his countrymen? Mount Vernon. I never want to forget it. Never. Never. Are you still awake? Oh. No, Mother. I had a dream. You miss Cunningham. Did you sleep well? Excitement at being under this roof and disappointment that I'm helpless to preserve it. Our poor sedatives, Colonel Washington. Again, my regrets. I too had a restless night. Not on my account, I hope. Yes, on your account. Oh? Miss Cunningham, my great uncle fought not only the enemy but his own Congress to achieve his victory for all of us. As you have fought the Congress and the Virginia Legislature and a welter of outworn convention to be a woman against overwhelming odds, this house that shelters a tradition of such warring against odds will be delivered into the care of those who understand the price of victory. It is yours, Madam. Oh, thank you, Colonel. Not just for me, but for America. For America and her generations to come, great for children. The generations to come who will look at it always as a symbol of their heritage. Oh, thank you. Prices above all brisk. Anne Pamela Cunningham succeeded against the pouring handicaps in preserving the home of George Washington for all America to love and enjoy. Mount Vernon Ladies Association of the Union is the oldest woman's patriotic group in America. It continues active today, administering the affairs of this national shrine where millions of Americans have received inspiration. Anne Pamela Cunningham, a patriot and a woman of valor indeed. I'll be back in a moment to tell you about the fascinating person we're going to honor next week on the Hallmark Hall of Fame. This is Frank Goss who knows how you can make a gift doubly appreciated, and I, one, would like to know how. Do you know someone who is especially clever at wrapping gifts, someone who seems to capture the mood of the occasion or the personality of the receiver every time?  All you need to do is select your wrappings at a fine store where Hallmark cards are sold. In the sparkling Hallmark gift paper collection, you'll find patterns for each special day, many of them with tags and seals to match. You can choose bold tweedy types for men, dainty, feminine designs for women, and enchanting gift papers for the children with all over prints of toys or tots or nursery rhyme characters. Yes, and here's a suggestion for you busy homemakers. Why not stock up on extra Hallmark gift wrappings for last-minute presents the next time you shop? It's such an easy thing to do, and you will save precious time when an emergency arises. You will recognize Hallmark gift wrappings instantly by the Hallmark and Crown on the package. The familiar symbol you always look for when you carry enough to send the very best. And now, back to your Hallmark host, Mr. Barrymore. Yes, yes. He gives not best who gives most, but he gives most who gives best. Now, a fellow named Warwick said that many, many years ago, but it's still very true. The manner of giving shows the real character of the giver far more than the gift itself. And when you make your gift look real pretty, well, that's certainly the gracious way to present it. Oh, so many times I've heard ladies say, my, that package looks so beautiful, I hate to open it. Well, next week the makers of Hallmark cards have wrapped up some fine entertainment for you. We're going to tell you the story of Captain Jack Dewitt, who, by his patriotic and daring action, influenced the course of our nation's history at a crucial moment when the collapse of the American Revolution seemed imminent. I hope you're all listening to this exciting and adventurous story. Our Hallmark Hall of Fame is every Sunday. Our producer-director is William Gay. Our music was composed and conducted by David Rose. And a script tonight was written by Milton Geiger. Until next Sunday then, this is Lionel Barrymore, saying, good night. Look for Hallmark cards that are sold only in stores that have been carefully selected to give you expert and friendly service. Remember a Hallmark card when you'll carry enough to send the very best. The part of Anne Pamela Cunningham was played by Lorraine Tuttle, Margaret Brayton was her mother, and a little girl was Anne Whitfield. Others in the cast, Ted D'Corsia, Polly Bear and Ben Wright. This presents two great programs for the whole family's enjoyment. The Hallmark Hall of Fame on radio with host Lionel Barrymore and on television with Miss Sarah Churchill. Consult your paper for time and station. This is Frank Goss saying good night to you all until next week at the same time when we present another true-to-life story of actual persons who in their own way have contributed to a better world for all of us to live in. Next Sunday we honor Captain John Jewett on the Hallmark Hall of Fame. This is the CBS Radio Network. This is KMBC, Kansas City, Missouri.


So, now we're going to shift gears to one of our star shortsfellows here at New America, Sherry Fink, who is going to give a presentation on resilient health care, entitled Lessons from the Diarist of Scenarios. Sherry is the winner of the 2010 Pulitzer Prize for Investigative Reporting for her story about deaths at the Memorial Medical Center in New Orleans after Hurricane Katrina, a project she did while she was with ProPublica and it got published in the New York Times Sunday magazine. And Sherry is in her second year as a shortsfellow here at New America. Sherry? Thank you, Andres. Actually, when you read the little quote about Aunt Violette, it put me in mind of my 103-year-old grandmother, who I just visited, and she also survived two husbands and went through a hard time. She actually lived through World War I in Romania and can remember the bombs falling. And she also has some memory problems.  She said, yes, I've been through a lot. World War I, World War II, World War III, and World War IV. So that's a real resilient character. We should know something we don't. Let's hope not. But earlier Andres quoted Winston Churchill saying that success is going from failure to failure without a loss of enthusiasm. And my career has sort of been going from disaster to disaster without a loss of enthusiasm. So I focused on disasters both as someone who trained as a doctor, doing medical aid work for a number of years in conflict and disaster settings, and then as a reporter reporting on a number of those. And so this talk will be from that perspective. And I think also if we're going to be quoting Winston Churchill, the quote that might be most apt for this presentation, it goes, if you're going through hell, keep going. And so when we think about the resilience, the resiliency of our health care system, or in particular I'm going to talk today about hospitals in disasters, one way to define that would be the ability to continue functioning as a hospital in these hellish circumstances in a crisis for an extended period of time, which is something we probably all want, particularly if the crisis involves injuries or pandemics or the type of crisis where we would be really relying even more than usual on this really critical sector of our society. And for me, one of the questions about resilience was put into sharp focus when I thought about a particular comparison of two hospitals during Hurricane Katrina and what happened there. And one of them, Memorial Medical Center, which you see here a picture of, it was a venerable community hospital. It had been around since the 1920s, treated your usual range of surgical and non-surgical acute hospital problems, had a least independent long-term care unit as well, independent of that hospital. Superb reputation in New Orleans. People very proud to work there, worked there for decades for generations of families. It was long a faith-based nonprofit. It was called Baptist Hospital. It had recently become part of a well-known for-profit hospital chain, Tenet. And the other hospital in this little comparison was the old public charity hospital, which provided care to people who didn't have other options, who might not have health insurance, who were the poor, many of them with advanced tuberculosis or HIV or AIDS. The hospital was short on money. It was a beautiful art deco structure on the outside, but inside it was kind of run down and there were plans by the owner, the Louisiana State University and the state, to possibly get rid of it and build a new hospital before the storm. And so, you know, increasingly people who had the money didn't choose to necessarily go there.  I mean, if you had to pick between those two. And then how many of you would rather be in the charity hospital? Okay, no hands. So yeah, so that's what we would think typically. And so what actually happened in the disaster in Hurricane Katrina in 2005 was these two hospitals were a few miles from each other. Both structures withstood the hurricane fairly well, but later the floodwater surrounded them. Both of them had critical infrastructure vulnerabilities in that their electrical power system components or backup power systems were below flood level and they lost power and they waited a long time for rescue. And so as one crude measure of resilience, the ability to keep functioning as a hospital in these types of horrific circumstances, let's just look at this little chart here. So number of patients, almost the same between the two hospitals. The number of days it took to get the hospitals rescued. Memorial Medical Center being part of this large hospital chain was able to at last have their, the owner tenant sent some hospitals, sorry, helicopters privately owned, got people out a day earlier than charity, which really waited till the very end for the, you know, all the public assets to come in. They didn't have a company to come and rescue them. Took an extra day to get all their patients out. But look at the number of deaths, 35 or so. Roughly it's a little debatable, 34, 35 at Memorial and around three at charity. So that's a big difference. And at Memorial Medical Center, basically when I interviewed people, I spent a long time looking at this situation. And this is the chapel at that hospital that was turned into a makeshift morgue. You can see just some of those 34, 35 bodies there. People who worked there told me that the medical care really just completely broke down. They said, we were essentially, when we lost power, we were a shelter. We weren't a hospital anymore. They were fanning patients. You can see this picture in the parking garage waiting for a helicopter to come. A doctor said, you know, highly trained doctor said 10 years of medical training and med school did not, you know, give me the skills or it was, you know, I couldn't use those skills. All I was reduced to was fanning people and giving them sips of water. It wasn't acting as a doctor. And in the end, the doctors were so desperate, some of them described to me that they intentionally hastened the deaths of some of those patients. Around 21 or so were found later to have evidence of morphine and sedatives in their bodies. And a number of the doctors who I interviewed told me that they had intentionally hastened the deaths of their patients because of the horror of the scenario and their sense that this is what was best. And one doctor who has said that she didn't intentionally do that but she was arrested and accused of some of these deaths of patients. And in fact, it was taken to a grand jury which chose not to indict her. So this became a huge issue in New Orleans. Lawsuits have gone on for years. They're still going on over who bears responsibility for the deaths and the suffering at the hospital. Huge loss of trust in the community. You can see it really split the community. The healthcare workers stood up behind their colleagues and others in the community felt that that health workers should be punished for this. You know, where does the finger of blame lie? And so that's what happened at Memorial. At Charity, the staff tell a different story. In some ways very similar. They worked hard just like at Memorial, desperately trying to help people in these horrific circumstances, no power, extreme heat in the hospitals. But interestingly, even though they were perhaps under even more extreme conditions of existential threat, there were really literally some shootings outside the hospital. They waited longer to be rescued. The doctors there described continuing to provide medical care to their patients. And so, and this is just a picture of one of them handbagging a patient who needed artificial ventilation when the ventilators stopped functioning. They did that at Memorial for part of a day. Apparently at Charity Hospital, they did it for several days without giving up, just continuing to try to keep those patients alive. You know, very difficult. It actually hurts to keep squeezing an ambu bag for long periods of time. And they made shifts and they kept those patients alive until rescue. So what could account for these differences and results? And so I'm going to just tip it, just talk very briefly today about this. But my real feeling is in the thesis is that although we're spending more and more on our healthcare system, it's in the news. We all know that. We are actually doing it in ways that make hospitals less resilient. Medicine is evolving under economic, commercial, and technological pressures. And in many cases, the forces that are shaping the evolution aren't aligned to make resilience to crisis situations a priority. And the stakes I'd argue can be measured both in lives, but of course, these are rare events. So, you know, the numbers of lives may not be huge, but there's also this loss of trust in this key sector of our infrastructure. And so let's go back to the Katrina example. And I'm just curious, a few people want to just suggest, what do you think accounts for the difference in the death tolls at the two hospitals? Can you think of some possibilities? Throw some out there. Yes, please. Okay, so patient conditions, that's an excellent point. So it could very well be that the charity hospital just had a different patient population and these patients weren't as sick. You know, that is one possibility. And we can't really, it's hard to know the answer to that. Apparently they did have very sick patients too, but there could be differences in that surely. Yes, teamwork, more resilient people. So we've got sort of organizational issues and personal issues that could have been different. Yes, yes. So the charity hospital might have had experience doing more with less. And that is certainly true. And the way that some of them described it to me was these were Vietnam-era ER docs who worked there. There was this bravado machismo. We're at the toughest place. We can handle it. The people who worked there were attracted to a certain level of drama and chaos. And one of them described to me, quote, we always functioned at a certain level of chaos. Yes, who else? Yes. Yes, exactly. Computers going down. So one of the key issues across many disasters has to do with the reliance on electricity and the systems that we have. Interestingly, out of Katrina, the Surgeon General of the United States at that time made a big deal about this is a reason we need electronic medical records because people in New Orleans were scattered all around. The paper was maybe lost. But in the acute disaster, sometimes electronic records can be a big problem. And it's paper that you need. And in fact, in Haiti, one of the places where I worked, I was, there's a picture somewhere here. So we're looking at technological, organizational, and individual factors that influence this. And I'll show you the picture later. But in Haiti, there was this beautiful system. American disaster responders went out there. It's a federal system. We have national disaster medical system.  I was able to embed with them. And what they brought was a very sophisticated electronic medical record, except that the fuel kept running out for the generators. And literally, it inhibited their ability to provide effective care because anytime they wanted to see, well, what did the last shift of doctors and nurses do for the patients? They had to try to get one of the computers to look it up. There weren't paper records. And it became an issue. So I think that this is something, another vulnerability that we have. Yes, yes. And so this is one of the key forces and the key issues here with health care system and resiliency is this issue of redundancy versus efficiency. And another example we can look at is last year's Joplin tornadoes. And we had one hospital that was completely destroyed by a tornado and had to, in the midst of this disaster where there were a lot of injuries out in the community, stop functioning. Well, there was another hospital very close by that took up the slack. And as we know, in many, many parts of the country, hospitals, because it's inefficient to have too many hospitals in one area, they're starting to close down and become more efficient. But the vulnerability, that's not necessarily a bad thing in normal times, but that makes us perhaps less resilient to disasters. So just briefly, three factors here, three categories of factors to look at when it comes to resilience. And in fact, we've hit some of the main differences between Memorial and Charity Hospital. In fact, kind of similar infrastructure problems in both loss of power as I mentioned, but it was more of, and also just difficult structural issues. This was the route to get to the helipad when the elevators weren't working. You had to go through a little hole into the parking garage, be driven upstairs and walked up these flights of stairs. That was at Memorial at Charity Hospital. They had to go use the helipad at a nearby hospital and get them from one hospital to the other. So these were all challenges, but it really was maybe organizational issues and personal issues that made the difference. And here is an example at Charity Hospital. They did things on an organizational level to try to keep morale up. And you can see Katrina can't tear us apart. Nine West has a big heart. Morale building, they had every four-hour meetings in the lobby. Everyone from doctors, kitchen staff, nurses, janitorial staff would come. They organized a talent show by flashlight. And the other thing is they really kept their routine going. One of the doctors said to me, there was a lot of routine in a completely bizarre situation and all of that routine was very, very helpful to them. They tried to keep shifts and regular sleep schedule. They prioritized getting the sickest patients out first. And on a personal level, there was a lot of fear, particularly at Memorial Medical Center. This is a picture of some of the people who would go by in front of the hospital, sometimes asking for help. One of the doctors who intentionally hastened the deaths of patients told me that he did that in part because he was afraid of what, quote, the animals would do coming from outside to the patients. Would they rape them?  And so he felt the best thing to do for these really sick patients who perhaps were dying anyways or would be soon was to hasten their deaths in that context. And so finally, just to go over the, and this is one of the charity doctors. So enemies of resilience, structural, I think Barry Lynn really hit it on the head when he talked about this just-in-time delivery system and lack of stockpiles. All of these things make it very hard for hospitals to function in disasters. Another issue, or another big issue that's an enemy of resilience in the healthcare system has to do with electrical supplies of our nation's hospitals and the fact that the current standards are really not set up to have backup power systems that would be resilient in terms of a very long-term power outage. They are designed for short-term power outages and one person I interviewed in one of the tornado struck hospitals last year said we'd never run our power systems for more than four hours. And then in terms of the individual levels, the fear, in Japan I interviewed a doctor who was at one of the hospitals that was just outside of the danger zone in terms of the nuclear radiological risk.  So fear really can play a role in frustrating resilience. On the positive side, friends of resilience have to do with also just the redundancy as we spoke about situational awareness, practice. Some of the resilience we saw had to do with with organizations that had actually practiced and drilled. And I've heard that in the, for example, in the tornado-affected hospitals, Coleman Hospital, for example, in Tuscaloosa. We had a network and contact with nearly every hospital in the state offering assistance and that had been set up in advance. And so finally, what can we do? And I think that there is a role for regulation here and there's been a move to sort of beef up disaster preparedness standards for our hospitals over the years by the Joint Commission, which accredits many of our nation's hospitals. And it's met with some opposition and it really, by the hospitals themselves. And it's because it's really putting the onus on these hospitals to say, you know, get generator systems that would have a lot more capacity. And do we really, as a society, expect them to invest in this or do we want to perhaps invest some national resources in helping hospitals to get there? That's a question of, again, of risk and resources and balance. And then also I think that education is another example where we can foster personal preparedness through education and better management capabilities, leadership and disasters. And finally, there's the whole legal question and do we want to be arresting doctors? Do we want to be indemnifying healthcare workers which is going to have a better result in resilience? That's currently an area of big debate. And finally, some of the hospitals after Katrina were sued and there's what's been described as a sort of new theory of liability for hospitals failure to prepare for disasters. And some hospitals have started to settle these cases or in some cases have lost and are having to pay out money. And so perhaps through the legal system would be another way of creating incentives to be more prepared. So although the healthcare system, I believe, is evolving away from resilience in numerous ways, there are plenty of opportunities to create incentives to make it go the other direction. The question is whether we will have the will to do it before the next disaster rather than after. Thank you.


Nigerians under 18 years could be barred from buying or registering SIM cards for mobile phones. That's because the draft copy of the modified registration of telephone subscribers regulation that has just been published stipulates 18 as the minimum age to register a SIM. Plus TV Africa's Destiny Momo has more on this. Mobile phones are everywhere these days in rural and urban areas and with the young and old. But a draft regulation posted on the website of Nigerian Communications Commission restricted SIM card ownership and registration to persons 18 years and above. A telecommunications expert thinks security could be the reason for this. The policy should be more of what do you call it, security concern. If it is that all of us should be on deck in order to ensure that the insecurity that is pervasive in the country is nipping the board, we should all support the policy if it is about securing us. Mobile phone operators are unhappy about the age limit. At a public inquiry conducted by the Nigerian Communications Commission in Abuja, they urged the regulator to revise the restriction. What does the everyday Nigerian think about this? Somewhere like me, I have children who are not even up to 18 years. I left phones for them at least to communicate. Nothing is going to happen, my sister. They should forget about it. My own daughter now is just 17 and she has finished. So do I say when she is going to university I will not give her, she will not be able to register a phone on her own, a line on her own. It's wrong. It's not right because since you are above 13, 14, you can register your SIM card but when you said you should be above 18, I mean I don't think you work well. It's not something to bad if they say less than 18 years. So below 18 years they should still be under tutelage of the appearance. They can't make decisions of themselves even though the 17, 15, 16 years of nowadays are well-matured physically. The new age limit could hinder the subscriber growth of Nigeria's mobile telecommunications companies. The four GSM operators had a combined subscriber base of 189 million at the end of August up from 187 million in July. Destiny Momo for Plus TV Africa. Subscribe to the YouTube channel and don't forget to hit the notification button so you get notified about fresh news updates.


Today I have the pleasure of speaking with the founder of Predict Medics. How are you today, Raul? I'm good Tracy. It's a pleasure being here. So Raul, let's just get right down to it. Predict Medics, it's my understanding that you have the potential for the testing for COVID-19. Is that correct with your existing technology? Yes, that is right. So we have actually developed a technology to screen for COVID-19 and the key is it is a mass screening technology. So the technology works with multi-spectral imaging and our AI algorithms, which are patent pending, they sit on a cloud and they communicate directly with multi-spectral cameras. So imagine you're thinking of an airport. These cameras can be installed and as people are passing by, the technology is just screening them for COVID-19. So mass screening, I hear you. That's fantastic. And obviously other people are watching you too. I saw your news yesterday. You announced the appointment of Microsoft Director of Business Development for AI Solutions as your chairman of the advisory board for a small cap. I actually shot this out personally to a couple of people and said, I keep telling you to watch this stock. Can you talk to us about how you brought this gentleman on board? So I would say it was not me. It was really what we are working on. The technologies that we have developed because one of the things that strongly resonated with him, I mean, there are AI companies out there trying to develop technologies, but we are developing and have developed technologies that are addressing real-world problems. Brain trust. I would recommend anyone out there who doesn't have a copy of your marketing deck that they secure it because you're the first company I've ever asked to get someone who doesn't have a PhD on the border management. So you have some superstars. I understand you have a partnership with IIT. Is that correct? That's right. So we are working very closely with IITs, and it's really the top engineering university in India. And if you look at the IIT alumni, there are the CEOs of Google, IBM, and a lot of international tech companies. And we have a very intimate relationship with them. And that really helps us when we are scaling our technologies because one of the questions that we get all the time is, oh, how do you scale your COVID-19 mass screening? And the reality is it is not a problem for us because of the partnerships we have with IITs. Okay. Well, you have been doing a news flow mandate. It's literally hitting them out. What do we have here? Almost every single week. So let's just go through these quickly to bring everyone up to speed. You also, in addition to your new advisory board, you announced the deployment of its mass screening technology for COVID-19 with Max Healthcare. So tell us about the Max Healthcare deal, please. So Max Healthcare is one of the largest healthcare groups in South Asia. Their revenues last year were around 500 million Canadian, and the parent company that controls them had revenues of over four billion Canadian. They have 14 hospitals with over 3,000 doctors, and we have actually deployed our technology in their facilities. So again, when it comes to healthcare, that's a phenomenal validation to what we have developed. Well, I heard those numbers. I hope everybody out there is. And of course, you can always email us and we can get you directed to Roles IR Professional. You also just announced earlier this month, and I am literally, I mean, two weeks ago that you filed your patent for mass screening. The patent you referenced in the earlier question I asked, like about airports. Can you tell us a little bit more about that? So the patent is really for our mass screening technology for COVID-19. And the key is the technology can be deployed anywhere, as much as we are talking about airports, think of shopping centers, malls, arenas, railway stations, transit hubs, almost any place that you can imagine where people are moving in and out of, you need a technology like this. Because at the end of the day, if you want to control the next wave, you have to make sure that there is no transmission of infection. And the only way you can do that is by containment, but to contain, you have to identify people. We originally got introduced to you because we were so impressed with the fact that you had a solution for impairment in general for both cannabis and alcohol simultaneously. Some people out there are probably going, whoa, we haven't heard of predict medics. How can we find out more?  Yeah, so one of our technologies is really in the impairment space. So again, it's a technology that we have developed, the patents have been filed, and it's really a face and voice recognition tool or technology which identifies both cannabis and alcohol impairment. Not only that, it can distinguish between cannabis and alcohol impairment. And again, the key to the technology is it can be deployed on a mass scale. You can deploy the technology in a workplace setting. And not only that, we already have two agreements between multi-billion dollar giants. One of them is Hidalco, which is the biggest aluminum player out there. Last year, the revenues were around 18 billion USD. And we were actually in the middle of a study with 3,000 participants for our impairment technology. And again, that is the biggest study if it's kind. But the results out of the study were so positive that in terms of differentiating between impaired and non-impaired, that Hidalco made a decision that, you know what, we are ready to get a pilot going in our facilities. And we actually had a news release a few weeks ago around us initiating that pilot with Hidalco. But again, Hidalco is just one of the partners we have. We have also partnered with Tech Mahindra. They are again a multi-billion dollar IT conglomerate, and they want to act as resellers for our impairment technology. I also have to ask you, in addition to that, it's quite significant news. We could do an entire 60-minute interview just on that last question. You also, last week of April, announced appointment of clinical experts to advise development of AI technologies for mental health disorders. And I know COVID-19 is really bringing mental health disorders to the forefront. A lot of debates about this because, you know, the increasing anxiety as a result of the pandemic. They just talked to us about this. So, again, if you just talk about the mental health disorder segment, just in North America last year, over 300 billion dollars were spent for mental health. And one of the biggest problems in that space is that the diagnosis tends to be very subjective. You don't have a blood test that you can take to identify mental health disorders. And that's why it's a space which is very ripe for AI technologies. So one of the technologies that we are developing again uses face and voice recognition to identify the earliest signs of things like depression, dementia, Alzheimer's, ADHD, and a host of other mental health disorders. Well, I'll tell you what I normally I would ask you what we should anticipate the next quarter to. But what I would prefer to do is just get a confirmation that we can get an update and say four weeks. Absolutely. OK, well, thank you for joining us and keep on keeping on. We're all cheering for you, Raul. Thank you, Tracy.