never in my wildest dreams would I have thought I would be presenting this type of a seminar because a few weeks ago none of us had heard of coronavirus perhaps and now we are quite well versed. I want to give a special thanks to Alexandra Lee she's one of my dietetic interns I currently have and also joining us today are Rachel and Melissa so if you give me some really tough questions they are standing by to look up further information. I'm going to be very cautious in how I answer my your questions of me today because we are only giving research-based CDC FDA USDA guidelines. You might be seeing a lot of really scary things showing up these days on Facebook and in different areas and I really want you all to consider the source of the information. In fact Facebook is starting to crack down a bit on some of the ads that are going out with misleading information and I just read that this morning so be cautious if you're looking for good information CDC.gov is where I would send you. So today I am not an infectious disease specialist first I will say but I will do a quick review of COVID-19 what we know about it and then we're going to talk through how to protect ourselves especially differences between sanitizing and disinfecting and some of these words that are thrown out because we're cooking more at home probably for some of us than we ever have in our lives we're going to go through some of the basics of food handling and then finally I will wrap up with some resources that we have free for your use on our website so I've listed some of them below but I will talk through them a bit more. As Bob said if you have questions as we go along please go ahead and type them in the chat box I'm not going to keep my eye on the chat box and I don't have my video on because I distract myself when I'm smiling back at myself so again I thank you for being here and we're going to get started. So came upon some interesting things as we were preparing for this slide presentation you've probably become very familiar with the word COVID-19 the actual name for this virus is SARS-CoV-2 and SARS was a disease that spread very widely in about 2003 especially in Asian countries so as they were naming this virus they wanted to take into account that earlier issue and they gave it the new name COVID-19 but SARS in case you're interested so be your new thing you learned today perhaps stands for severe acute respiratory syndrome coronavirus so severe acute respiratory syndrome is what SARS is and that's the technical name for coronavirus or COVID-19 there actually are many many different types of coronaviruses so what do we know about it we all are very aware that this is a respiratory illness that can spread quickly from person to person and that's the the thing they're especially worried about in North Dakota I am living in the hotspot Cass County I'm actually on campus but I'm the only one on my floor so I'm as socially distant as I could be I think there's one more person down the hall but there are long ways from me this virus that causes COVID-19 is a novel coronavirus it's a new one and it was first was identified as we've all heard in Wuhan China so let's talk a little bit more about microorganisms and microbes we're not going to go into great depth by any means but what happens with this particular virus it attaches to cells in our lungs which is why it's causing such severe issues and many many deaths and a lot of tragedy and sadness throughout the world unlike bacteria and other types of viruses like salmonella is a type of bacteria and norovirus which you may have heard of associated with cruise ships those types of viruses survive stomach acid and can multiply in the gut so they operate differently we can get over these it's suffering because of the types of illness it causes but those do not cause the same symptoms as this respiratory virus in fact there's no current evidence that COVID-19 sickens people through their digestive systems and as I was looking up some additional information I did learn that the virus has been detected in theses but it's unknown and probably isn't linked to sickening anyone at this point but that just gives us more reason to wash our hands and we're going to talk more about hand washing a little bit later so there is some speculation as you may have heard that COVID-19 emerged from an animal source perhaps bats but currently it's spreading from person to person mainly from these respiratory droplets so this is why we should all be keeping our distance and some of the latest guidance does tell us that we should be wearing these masks and they can be mass made at home so that was fairly recent like in the last day or so that the CDC said you know wear a mask and that's more to protect you know it's to protect you and other people but you know it's something that you might want to consider certainly not mandated but there also are a lot of patterns available on the internet you want to make your own so what happens the droplets are produced when the infected person coughs sneezes touches a surface and that surface is not disinfected so that's how we can spread it from person to person and why we're hearing so much about keeping these surfaces clean example I went to a restaurant I had to be about 20 feet from the place where I could pick up my food and leave and we were all in a long line with six feet between us and the person who was giving me my food had practically had to take it off the end of a handle on a mop it was it was a long ways away which they were following really good good rules and they also sanitize the countertop immediately after I picked it up so again when people are within about six feet of each other the droplets could hang could land in our mouth or our nose another way it could be spread is through touching a surface that an infected person touched and then that person touched their eyes mouth or nose so you're probably hearing a lot don't touch your face that's really good advice as well the problem here is that you could be spreading this if you were infected before you showed any symptoms but that's not usually the main reason it's usually an infected person and the droplets so this is all information I'm sure you've heard over and over but this does come directly from CDC and it's really important for us to to think about all this and be aware of these these sorts of things so this was some interesting news and I've seen it spread on social media in case you've seen this information about how long this could potentially be stable I do want to let you know and please remember this that this was unpublished data and it was actually in an editorial to the New England Journal of Medicine and it was not peer reviewed so the good evidence-based research that we use in academia and you know hopefully throughout the entire extension system across the country is that we only want to to give you information that is evidence-based and it's gone through all this peer review so according to this unpublished data it could potentially live up to three hours and aerosols on copper up to four hours cardboard up to 24 plastic two to three days but you know take that with a grain of salt if you touch something cardboard box and you're worried about it simply wash your hands so wash your hands with plenty of soap and water you're going to be fine you don't have to burn the cardboard do anything severe it's just that hand washing is the most critical step I hope that you're all supporting your local businesses food delivery is thriving and that's a good thing because when this is all over hopefully we'll have all those great food businesses to support and join together again and enjoy that food be a little mindful what the food is delivered in and if desired it's not required take some extra precautions so for example I've seen this suggested that you might remove the food like a pizza from the box and then just get rid of that packaging use your own plates and utensils and then wash your hands before eating so that is one way it is not a requirement but it's just an extra precaution someone asked a lifespan on fabric it's another Julie I have not read that I will put my students on that so Melissa Rachel Alley see if you can find that answer on the lifespan on fabric certainly if you are making a mask you will want to clean it in some way and you know hot soapy water in a washing machine some people have also suggested dampening it and putting in a microwave oven hopefully won't start on fire but those are a couple things that I've seen but you certainly want cloth masks to be to be cleaned so next we're going to talk about protecting ourselves and our loved ones from COVID-19 every day I watch the early and late news and you know it's it's really sad to hear these stories and you know see all the suffering that a lot of families are going for going through unfortunately at this time there's no specific vaccine or specific treatments or drugs but they certainly are looking for answers so their scientists all over the world trying to get a handle on this but of all the steps in mitigating it cleaning washing our hands surfaces is the most important and of course avoiding contact with others while sick and just keeping that general social distance for a while until this has been mitigated so again washing your hands I've been saying this for my entire career and finally people are listening thank you really important and I'm gonna do a little activity with you just so be ready because you're gonna mime washing your hands all right well first we're gonna go through the steps so and I have my little phone out here and I'm gonna time us in a minute so stay with me so the first thing you want to do when you wash your hands is always to wet your hands first you wet use your clean water of course and then you apply soap probably the most common error that people make when washing their hands is applying soap first and then turning on the water and then washing them so you do need that moisture you need to wet your hands first and then you really want to concentrate and lather the front and the back of your hands between your fingers under your fingernails if you were with me in person we have a neat activity that we do called the glow germ or the glitter bug and that's where you know most extension offices actually have this equipment but with the glow germ you can see where you missed and in the hundreds or thousands of people have done this activity with most of the time they miss their fingertips and their thumbs so think about how you handle food how you touch things you use your fingertips and your thumbs an easy way to do this at home maybe if you're homeschooling kids right now as you can put some oil on your hands and put some cinnamon on it have them rub that in and go wash their hands go and stand in a window wherever you see those little cinnamon specs that's where they missed washing their hands so that's a very easy way of doing it and doesn't have to be cinnamon it could be nut Meg or some other spice that you can see so important to wet add soap lather and then scrub for at least 20 seconds finally we course washer or we rinse our hands under clean water and then dry clean towel or an air dryer depending on where you are so I don't know if anyone has ever made you do this before and you certainly don't have to do it but I'm gonna time everyone and I have my stopwatch out so when I tell you to start I'd like you to rub your hands together when I say stop I want you to stop I could have you sing happy birthday if you wanted but we won't do that so let's go ahead hands together it's longer than you think we're at 10 seconds keep rubbing it's about the time to sing happy birthday twice Yankee Doodle whatever song you like and stop that is 20 seconds so as you are washing your hands and I hope you're washing your hands more than you ever have in your life please do the full 20 seconds because that is the research-based length of time when you have that soap to remove germs whatever is on your hands you could always wash longer as well but most people do not do that full 20 seconds so again hand washing is not only the best defense we have probably against coronavirus along with our social distancing and other things it also is our best defense against the flu and other contagious illnesses like the common cold so how often should we wash our hands a lot so these are just the general guidelines for washing our hands certainly before and after eating putting our hands toward our mouth or face before during and after preparing food for ourselves or others and particularly if there's someone in your house that you might be bringing food to who has a cold or some other flu or illness really important to keep your hands washed before as I said tending someone who's sick after coughing sneezing or blowing your nose after using the toilet or assisting children babies after changing diapers or helping a child with a toilet after touching garbage after touching your pet pets are great at this time of our life or handling animal waste I'm sure you can think of other times as well but hand washing against significant for preventing illness of many types and I can't emphasize enough that the importance of that full 20 second time period well we've been hearing a lot a lot lot lot about hand sanitizer and I talked to a microbiologist who's done research on this topic and I asked her what she thought of all this pushing of hand sanitizer and her response was plain old hand washing with soap and it doesn't have to be antibacterial soap that's one thing I didn't mention it's just soap your favorite kind of soap but hand sanitizer is a backup if you don't have running water and soap available it using too much hand sanitizer can really dry out your hands and it also gets rid of some of those common defense mechanisms that we already have on our skin the pH of our skin for example is kind of a protective device keep in mind that that hand sanitizer should be at least 60% alcohol and again you need to rub your hands together for at least 20 seconds so not just spread it on your hands you're actually are supposed to keep rubbing your hands until everything's dry that's part of the mechanism of killing the germs that are on our hands and that alcohol basically inactivating those and those those germs on our hands it doesn't get rid of all kinds of germs and again it's a secondary defense hand washing is more important than hand sanitizers but now if you can find hand sanitizers I think they're gonna come back in the stores because they've been all bought up certainly something to keep on hand and a good pinch-hitter for unavailability of water okay so this is another piece that I've seen floating a lot on social media all kinds of recipes for homemade hand sanitizers they're all over I'm gonna caution you the FDA the Food and Drug Administration does not recommend preparing homemade hand sanitizers there have been trips to emergency rooms because of the chemical burns that have occurred with these homemade preparations that probably some of the substances in some of the recipes was not meant to be in contact with our skin or not repeated doses of it so you know put those recipes aside and you get out the old soap and use your water and commercial hand sanitizers if you have one available alright I'm gonna take a quick sip of tea and next we're gonna talk a little bit about washing produce I think getting a lot of questions in the last couple weeks during this huge outbreak about whether people should throw all their fresh produce in the sink with plenty of soapy water and you know treat them like dishes I guess and the answer is no I do have a follow-up question though so I told you not to use soapy water but should you clean firm skin fruits and vegetables like bananas even if you don't consume the skin so in the chat box or with your yes or no button indicate yes or no can't see in lots of yeses and thanks for that according to the food and drug administration we should clean firm skin fruits and vegetables even if we don't consume the skin including bananas and any any type of produce so the current recommendation is to rinse all fresh produce under running tap water you don't need any special detergents if it makes you feel better to you know use a produce wash certainly not gonna hurt you but current guidance is running water and those pre-washed bag salads if you like those different mixes that are available those have already been washed usually they've been triple rinsed they might even have some added you know some kind of very tiny amount of chemical added to ensure their safety you can use those right out of a bag if you're worried about someone else who touched the bag before you simply put your bag of salad in a bowl discard the plastic and wash your hands so again we're not recommending I'm not seeing that as a general recommendation to wash down cans and packages and all these sorts of things just keep your hands cleaned after you touch things if you're worried about that what about all these detergents and bleaches keep in mind that these types of products are not intended for consumption so if you were to use a detergent like your dish detergent so you're gonna use Dawn or Ivory or something like that those are not meant for us to eat they could cause negative side effects could include diarrhea could include lots of different things so we don't want you to do that instead the current recommendation for cleaning fruits and vegetables are these following seven tips and we do have a nice handout that goes through this on our website and we can certainly I can give that to Bob and he'll link it for me on the field to fork archive webinar and in fact if you're interested in this presentation I do have some links within it we did post the PDF file that you can download and print off or look at more in the future that will also be on the field to fork website if it isn't there already so again what are the seven steps for washing produce we have lots of steps for don't we you want to wash your hands we practice the 20 seconds we got that down if damage or bruising occurs in that fruit or vegetable before you eat it cut away that damaged part before preparing or eating it and the reason that we don't want to eat the bruised areas say the bruised area of a peach or banana or whatever or you know some some type of fruit apple micro organisms tend to thrive in those bruised areas and so you're really cutting away that potential growth of mold or bacteria or whatever it happens to be that is maybe causing the problem so generally you can just cut that away rinse produce before you peel it so if you're peeling an onion this this might be surprising to some people I'm going to suggest that you wash that onion before you take off that outer stuff and then wash it again and by washing mean rinsing not wash with soap you don't want to transfer that dirt or bacteria from the knife on to the fruit or vegetable this is just general food safety as we're cooking more now and that type of thing if you pick up a head of lettuce or cabbage best advice is to remove the outermost leaves is usually those have been exposed to you know who knows what in the garden and so on so just dispose of those wash rinse in running water and proceed fifth six and seven steps you can read as well as I rub the produce under a plain running water no need to use soap really no need to use a produce wash unless you want to there's also no great advantage in adding other things like vinegar or lemon juice or whatever it won't hurt you in fact the same gal that I talked to about the microbiology of skin also did studies on rinsing produce with vinegar and lemon juice and there there wasn't a big advantage to doing that I mean it's really not gonna hurt you to do it but your vegetables or fruits could actually start tasting like pickles so if you like that now go for it but it's not really doing you any good on this food safety side if your produce has dirt on it certainly a vegetable brush to scrub firm produce like melons and cucumbers would be a good additional step make sure it's clean and you know run under running water and then dry it off with a clean paper towel or clean cloth and that also further reduces bacteria so that is the latest advice and greatest actually from several years now so you did not see in this that we are suggesting that you throw your food in the dishwasher or in the sink or whatever that is not a current recommendation and I will add all of us should probably be eating more fruits and vegetables because only 10% of adults meet the recommendation of four and a half to five cups per day it's really good for you strengthens your immune system so that message was brought to you by the nutrition side of my job so next I want to talk through some more steps and I'm just going through some of the basics of safe food handling because that is the main message we're getting through today there's no specific coronavirus food safety rules because food safety and coronavirus are not linked in fact there's there's not any need to do more than what I'm telling you in the next few slides so in the chat box I've got a couple questions for you and I'm the first one I want you to answer first how long is perishable food safe at room temperature so if you had a salad sitting by you for lunch how long would that food technically be safe at room temperature I'm seeing the right answer actually there potentially two right answers two hours is the usual amount of time we tell people perishable food at room temperature if it were really nice and warm outside we were out having a picnic and it was 90 degrees or higher I would tell you one hour so we want to remember this time and temperature relationship and to refrigerate perishable food within a reasonable time and that's generally within two hours and even less so as soon as you're done eating put it away or serve it on ice or do something to maintain that cold temperature okay your next question I wonder the three ways to thaw food safely you can list one or two or three very good microwave cool water boy I've got the choir on this one and I'm preaching to you you got it you got it that's that's all correct refrigerator cold water and microwave if you thought things in the microwave say pound of ground beef you're gonna make for dinner but you decide you're gonna change your meat your menu I would suggest that you cook that meat and then you know put it in your fridge and use it tomorrow or whenever generally when we thaw food in the microwave meat in particular we start the cooking process so the best advice is thought right before you're going to cook it in a microwave so these are the basic steps that all of our extension staff have done many trainings on and I see several of them on the call so hello everybody remember the germs can spread easily around the kitchen so you know hand washing just as we've already talked about is really really significant in preventing all sorts of things including food burn illness and we want to wash our utensils our cutting boards our countertops I will be talking with you next I believe about sanitizing and disinfecting and some of the differences we talked about rinsing fresh fruits and vegetables under clean running water and so on so that's part of this whole step called clean clean is the first step in four steps to food safety clean separate cook and chill think about the social distancing concepts with your food I guess when we we get to this avoiding cross-contamination so for example we don't want to cross-contaminate raw meat poultry seafood eggs with ready-to-eat foods like cookies and fresh fruits and those things and as you buy food in the grocery store I want you also to think about where you have your food in your cart so you don't want to put your meat package on top of your apples for example and you all know that but just keep them socially distance from each other within your cart when we are grocery shopping there's just some things I also want you to think about many stores now either sanitize your grocery cart for you or they provide sanitizing wipes and use those use those sanitizing wipes like down your cart might want to wipe down the seed area whatever in the babies might sit but they are doing a really good job about that I don't think I have it on this slide set but another thing to think about which I learned is that many stores are not allowing you to bring in reusable bags anymore so that's because you could bring in bacteria on your own bag so if you are going to a store where they still allow you to use bags keep in mind that those bags should be washed as well I've you know I don't like using plastic bags myself but because of the stores where we shop we now are using the plastic bags for that reason I talked about keeping the raw meat poultry and seafood away from other foods breads other ready to eat foods and keep them separate in your fridge as well so when you put your food away be cognizant of where you have your food so that you couldn't possibly have meat juices dripping on other foods so again just some some concepts of how bacteria can spread and you know other types of microorganisms about when we get into the meal prep area this is a good thing if you don't have these I think they're really cool many places offer color-coded cutting boards for sale and I think that's a really neat concept certainly any cutting board can be cleaned and sanitized but these color-coded ones can always keep you in mind that red is going to be for your raw meats and yellow is going to be for fresh fruits green might be for vegetables you can come up with your own color-coding scheme but that's just a neat trick that a lot of restaurants use and you know as we get into grilling season and it gets nicer and warmer outside also remember one of the most common types of cross-contamination occurs when people say bring food out on a plate or platter to the grill and cook the food and then they put the food back on that same contaminated plate or pan so you want a fresh plate to do that otherwise you have another issue with cross-contamination cooking cooking is is how we can kill germs and bacteria so the norovirus I mentioned the salmonella if we get the food to the safe temperature you will kill those bacteria those microorganisms if you don't have a food thermometer please get one they're not very expensive and they are a device that can help protect you and your family from food-borne illness so just looking at the color of the food or the texture of the food is not a great way to know if that food is cooked safely in fact there can be premature browning that can occur depending on if that ground beef package for example has been frozen meat it frozen ground beef for example typically will turn brown sooner than meat that's never been frozen so the only way to know for sure that that ground beef has hit the magic temperature of 160 internal temperature is to use a calibrated food thermometer so you know you might want to check that the calibration of your thermometer by simply putting it in an ice slush half ice half really cold water and it should read 32 degrees so these are the magic temperatures for safety and you don't have to memorize these all you have to do is go to our website and we have lots of handouts all about safe cooking temperatures and so on and if you are cooking food in a microwave oven be sure to cover the food stir and rotate for even cooking because there can be hot and cold spots in microwave heated food so cooking will kill viruses I don't know that they've tried it on coronavirus but most viruses are need a host to live on that's the difference between bacteria and a virus and they actually die pretty easily with heat in general so the different narrow virus for example the type of virus that causes hepatitis is easily killed by heat as well so the final step in our clean separate cook and chill is chilling and I have an assignment for all of you check your refrigerator temperature you have an appliance thermometer I want you to check it that it's at least 40 degrees or lower low temperatures slow the growth of bacteria and they don't kill bacteria it can continue to grow but you also do not want to overstuff your refrigerator and again we talked about refrigerating these perishable foods within two hours or one hour if it's 90 degrees and you're dining outdoors another thing to think about in terms of food safety as you're cooking at home never defrost food at room temperature I know that some people like to put it in their sink or on their counter or whatever what you're doing is allowing that food to be in a in the temperature danger zone where we could be growing some bad bacteria or even toxins that you might not be able to kill with cooking so thought in the fridge and those steps that we talked about that I've got on this slide so those are the three main steps and I think you hit them all so there we have the four main steps and there's a website egg.ndesu.edu slash food and again reiteration of those four steps to food safety here we go we often see tuna grilled and serve when the flesh is pink is that safe to eat see there is a difference when we are talking about a whole muscle could be tuna or roast beef and that actually can be pink and that roast beef can be pink inside in fact with the right temperature time combination it can be safe with a whole muscle most of the bacteria is on the outside and so when we sear it like tuna is usually served seared on the outside you're going to inactivate you're gonna kill that bacteria on the outside so I don't get too worried about people eating rare prime rib or rare tuna because that searing has taken care of the bigger issue I just happened to prefer cooked fully cooked meat that's just maybe the way I was raised but that's the difference on the other hand we don't suggest eating well tiger meat would be an example which is uncooked ground beef because the bacteria which on the outside of the meat whatever it was made from you know maybe chuck roaster whatever they ground up all of the bacteria that was on the outside is now spread throughout so you know it's it's the difference between the whole versus ground ground meats are always going to have a higher cooking temperature than the whole product except maybe in the case of ground chicken or turkey all of those use the temperature of 165 Fahrenheit great question does coronavirus survive in the freezer I don't think I don't think we know and we're not too worried about coronavirus being associated with food anyway so maybe I'll have my my students see if they can find anything I think this is so new that we don't know all the answers to that but again don't worry about coronavirus so much being associated with food simply follow these cooking steps in general bacteria viruses most likely the general types that we know a lot about will survive freezing but they won't survive cooking they will you know bacteria will survive refrigeration but again it won't survive cooking to the safe temperatures alright so now we're going to keep going take a quick sip of tea and we're going to talk a little bit about cleaning sanitizing and disinfecting because these terms have been thrown out a lot in the last couple three weeks and I just wanted to share with you what the differences are among these different terms so we're going to discuss think about this in your head what you what do you think the definitions of these different items would be so here is the answer to cleaning cleaning actually removes germs dirt and impurities washing off the dirt off your hands or the dirt off the onion or whatever it happens to be for our hands we would use soap or detergent and water to physically remove the germs but this process of cleaning does not kill germs it removes them and therefore lowers their numbers and reduces the risk of spreading any infection now we go to another term and this I've been hearing on and off on TV and on the radio and some people are using disinfecting and sanitizing as the same word and actually they're two different two separate things so sanitizing is typically the term we use when I've taught food safety classes to restaurants and industry people sanitizing lowers the number of germs on surfaces to a safe level but not at the level of disinfecting so it can be done with hot water 171 is the typical temperature you're taking a food safety certification course or you can use chemical agents at the correct combination so iodine and quats would be some other examples so the typical sanitizing concentration that we use is about a tablespoon of unscented chlorine bleach that's EPA registered lab that per gallon of water and it's just warm water it's not hot water and if you wanted to sanitize a cutting board for example you'd flood that cutting board with the solution allow it to stand for few minutes rinse it with clear water and then air dry or pat dry so that again same with when you pat dry vegetables that physical drying also can remove further issues but if you have sanitized your cutting board with the solution you're gonna be fine or you could put it through your dishwasher in a hot cycle the other word that we've been hearing a lot about is the disinfecting and this term disinfecting means that the germs are killed on surfaces or objects it does not clean those dirty surfaces so we don't want to start with this infecting if it start with cleaning so we kill the germs on the surface after cleaning and that further lowers the risk of spreading infection so you do want to follow the CDC guidelines keep in mind again that these are two different things now disinfecting kills more germs than sanitizing does and disinfection uses a much higher concentration of bleach than the other so if we were to look at what a common disinfecting solution would be it would be four teaspoons of the same bleach EPA registered chlorine bleach and it should say disinfecting so if you have a bottle of bleach in your house it also will have an expiration date on the bottle so you probably will want to use that within that expiration date because then you know it's at that concentration you can see it's it's higher I said one tablespoon per gallon this is four teaspoons in a quart so that'd be 16 teaspoons in a gallon for a lot alcohol can also be used as a disinfectant it has a higher level of expected concentration or percent alcohol than the type of sanitizer we'd use on our hands so 70% alcohol for surfaces and then there are lots of other EPA registered household disinfectants like Clorox, Lysol wipes and again I have a I have a box or a container of Clorox wipes on my desk and I don't think I ever read the fine print on on that until recently so I invite you if you need reading glasses put your reading glasses on and read that fine print because it tells you exactly what to do to disinfect how long it should be on there whether you need to wash off that that bleach solution afterwards which in many cases you do have to for example if you are using the chlorine and water solution so follow the guidelines on the package or the box or the bottle and I mean those are small the small print so yeah read small print these are the items that really should be disinfected that's currently CDC tables, doorknobs, night switches, light switches, countertops, handles, desks, phones, keyboards, toilets, faucets, sinks so as I've been sitting here at NDSU being one of two on my floor the custodian still comes around and cleans the outside door with disinfecting solution so I feel pretty good about that even though no one is in the building. Alright so that sort of ends this part about cleaning and disinfecting and I'm going to keep going and I'll keep going as long as you want to ask me questions we have quite a bit of material in this presentation but hopefully this is helpful for you so I'm next going to finish up my talk with some NDSU extension resources that I hope you take a look at we've had these for a long time but probably now more than ever I hope that these are valuable to everyone we have a series called pinch and pennies in the kitchen we have a series called now serving which you know more family meals lots of recipes and we have a lot more so please please check out those resources it's right at your fingertips you can put it on your phone or a tablet or however you like to access information so these are the the titles we have in the pinch and penny series and if you download the PDF copy of my presentation on the field to fork website you'll be able to just their hot links so you can just open up the file and click on these titles will take you right to it if you prefer to do it that way or just go to NDSU extension food the Google those terms and that will take you to our main page and then look under food preparation so you can learn how to make soup from whatever you might have in your fridge or covered stir fries omelettes dry beans are a great source of nutrition fiber protein and they're very inexpensive so that guide teaches you how to use that what's in your home pantry those are some general ideas for what to keep on hand for most of us it's a good idea to have at least a two week food supply you know just just in case so that kind of gives you an idea of what are some good things to have in your cupboard flour and broth and you know different things another piece in the series of pinch and pennies is seven steps to making a quesadilla if you have a lot of bread there's four ways to use dale bread and real fun one that you might want to try with the family members in your house seven steps to making your own meal in a bowl so that's that's kind of a fun one if you have lots of cereal there's one on using extra cereal building a healthy lunch and making your own pizza and I think there's several more besides the ones I've shown you so again these are all there and they have recipes but they also have how to use what you have so I think that makes them really valuable because you can use up some of the food you might have in your in your cupboard or freezer we have a series and I just have a few of them on this slide it's called now serving so everything from shopping for family meals meals with health from kids if you are a parent out there is homeschooling as I mentioned earlier these are some fun recipes to make with kids teenagers guide for that as well and then we have a bunch called tasty healthy meals on a budget and I'm talking lots of there's a lot of publications out there so these are some of the ones in that series this particular bunch goes week one two three four and five and has your cost-saving tips for example menus recipes and I think some of them also have like a grocery list so there some of our students several years ago help us assemble that we also have something kind of fun this was a project I worked on with our family science specialist can we show who's the other person on the floor she created some fun conversation starters and we also have a newsletter and Facebook page but you can download these free conversation starters and there's 60 different conversation starters and if you ever run out of things to say you can pull some of those out and for example ask your family tonight friend what's your superpower what was your pit in your peach your low point and high point of the day so 60 of those they're all online and they're on that family table website so I hope you enjoy those so these are what the pension pennies looks like they look like so they're set up pretty nicely by our graphic design staff and I hope you all stay well I hope this was somewhat useful for you and I want you to try to read the sentiment on her shirt says all we need is glitter so hopefully that I'll put you in a good mood get out some glitter and you know celebrate the good things that we have in our life and stay well so I am ready to take questions now open up the chat so are there which ones here have not been answered so Julie it looks like there's a few that that have been answered by some folks in the chat but in case you have any comment on sanitizing cutting boards for plastic and wood Rachel shared a link to USDA but I don't know if you have anything else to add about that I think I remember with wood and plastic cutting boards is that either one of those are certainly okay to use the main thing with cutting boards is that at some point you might have to throw away the cutting boards if they get overused the best type of cutting boards are the ones that have a solid non-porous surface so many food safety experts will recommend plastic or you know something else it's non-porous but even plastic after it's been used a long long time and gets all those jagged little ridges from sharp knives oh it has a shelf life as well so sanitizing them you can certainly have run the plastic ones your dishwasher the wood ones I don't know that I would necessarily put that in a dishwasher but you can certainly use that sanitizing solution I mentioned which is a tablespoon bleach per gallon of water but it's sit on the cutting board after you wash it of course for a few minutes and then rinse it off and dry it so whatever kind of cutting board you use make sure it's clean because that cutting boards are often the you know the problem becomes they can become a source of cross-contamination thanks Julie we had a question earlier about washing fruits and vegetables and using vinegar and I think it was Jennifer said that she had heard that using vinegar helps remove some of the pesticides that aren't water soluble can you have any comment on that using vinegar isn't a common recommendation they still only say to use running water it certainly doesn't hurt if you want to use vinegar but in terms of removing pesticides I'm not seeing that as a general recommendation but it doesn't hurt I mean it's not not gonna be something that would harm you in any way so Julie's asking about tempered glass cutting board she's asking are they not recommended you know because of breakage because of knives dulling knives or breaking them with knives really the only the only attributes you look for in a cutting board is something that's non-porous and easily cleanable tempered glass yeah the the problem would be that they could break and then you'd have a whole nother level of hazard in your kitchen with broken glass so most of the time what I see are the you know nice hard plastic or you know something that's non-breakable non-porous and that type of thing but you know as long as that cutting board is intact and you can clean it yeah it's it's fine you can sanitize those just can sanitize always the same way Cheryl had a question earlier and I think somebody responded in the chat to that but it was about you know air drying or drying with a towel or paper towel I guess I've heard of both ways that the Cheryl's heard of both ways what is their recommendation she let things air dry when possible or always dry them with a paper towel or clean towel typically dishes for example we say to wash rinse you know air dry so probably air dry is the better thing to do but you've probably noticed that it did say to wipe off the produce with a paper towel that's just to take off anything that you might have missed as long as that paper towel is clean that towel is clean you're not it's not a problem it's kind of a preference but you know in food service they always have your air dry and in your home if you have a dishwasher you probably have a drying cycle in your dishwasher so that's totally fine okay yeah and it looks like Jean is backing that up Norma saying I think soaking produce serves to cut bacterial load don't know if that's possible or not but you guys are testing me again the soaking produce it's not going to hurt you to put it put them in a in water but again we don't put them in soapy water just you can soak them a while if you want use a brush but the rules that I shared with you are the ones from the food and drug administration not rules just recommendations so those that's what comes from the you know produce safety act as well and and that type of thing you're not going to harm yourself if you do things in different ways I'm just giving you the general overall recommendations well we'll see if there's any other last-minute questions but I think most everything has been addressed Linda's asking what about washing rice before cooking hmm that's right washing rice before cooking what I would suggest with rice and beans instead of necessarily washing it would be to make sure that you pick out any stones or other particles that might be there that would be the bigger issue because that could be a physical hazard you could break a tooth for example washing it hmm not not a general recommendation to wash it it doesn't hurt you to wash it same as it doesn't hurt you to wash the beans off before you cook them but it's not a standard step that you know they would recommend that you do with all of it make sure you pick out those little pieces of dirt that might have sneaked in because of where rice and beans are growing rid of the stones and then cook it and that's going to take care of any bacteria keep in mind too that rice is one of our fortified foods so we we also don't want to wash off the fortification before it has a chance to be with the rice as you cook it and be absorbed in that cooking water into the rice so that'd be another thing I'd keep in mind awesome thanks Julie great presentation thanks to all of your helpers in the chat they answered a whole ton of questions with great research based in information and recommendations from the USDA and other places so I really appreciate the presentation reminder to everyone to complete the survey when you get that via email and thank you all for for joining us and for all your great questions it's been a great afternoon thank you everybody feel free to reach out to me by email as well


In this module, we will again talk about the temperature control system. So, as concerned the temperature control in fermenters, in this slide you can see that the liberty scale fermenters and pilot and the large scale industrial scale fermenters. As concerned the heating requirement in liberty scale fermenters mostly the electric heaters are used, but in case of the pilot and industrial scale steam generated in boilers is mostly used. So, as concerned the cooling requirement that is met through the tap water in lab scale or with the refrigerated water, but in case of the large scale fermentations cooling water produced by cooling tower of the refrigerants such as ammonia etc. So, that is mostly the mechanism or the strategy to control the temperature of the jacket and the cooling coil. As we have seen that that how we have to control the temperature as I have already told you that unless and otherwise if we know about that what are the factors which affect the change in the temperature of the fermentation system. So, in this slide we can easily understand that what are the different factors or we can say that contributing factors of or a disturbing factors of the temperature in the fermentation vessel.  So, here you can see that Q met that is the heat generation rate due to the microbial metabolism. So, we know that when there is a metabolic process then the heat is generated. So, the heat generated through metabolic pathway of the cells and then when there is a agitation then there is a resistance. So, in a result of the agitation then the heat is produced. So, that is meant that is denoted by the Q AG from agitation and then is a Q gas. So, the Q gas is the heat generation rate due to the aeration power input because when the aeration is sparsed into the fermentation media then have a resistance and that is why due to that then there is a heat production. So, as concerned these are the three factors which can add the heat into the system. But on other hand Q accumulation that heat is somehow accumulated by the system and the Q exchange that is the net change is the actual difference of the addition and the subtraction of that heat of the system. So, then is a Q evaporation mean when there is evaporation then in the result of the evaporation heat loss occur and then is Q SEN that is meant by the rate of sensible enthalpy gained by the flow stream. So, when there is a flow that is having some absorb of the heat energy. So, according to this equation if we know all these factors then we can estimate the actually heat required to be exchange. So, just by rearranging the previous equation you can see here that if we want to calculate So, these three factors which accumulate the heat which add the heat into the system and that these three factors which contribute to the heat exhaust from the system. So, the net change between these two group of factors then that is the amount of the heat that we require to exchange. But when we know that how much heat is required so by using this equation Q exchange is equal to U dot A and dot delta T. Here the A is the heat transfer surface available that how much is the total area that require for the transfer of the heat as we have already discussed about in a jacket condition that the less space is available but in a cooling a coils then more surface area is available. So, Q is the heat transferred and U is the overall heat transfer coefficient and delta T is the difference of the temperature that is mean in later slide I will tell you about that how we can have the change in temperature suppose we sterilize the system at that sterilization system that it is 121 degree Celsius and then we have to reduce the temperature up to the 30 degree Celsius. So, the delta T is the difference between 121 degree Celsius to 30 degree Celsius. So, as concern the previous equations it is very difficult and complex to determine all the factors especially as we have seen in our previous that it is very difficult for us to note the overall heat transfer coefficient. Because as concern the heat transfer coefficient that vary with the fermentation process so when the fermentation process will go on in increase of the cells happen. So, when there is an increase of the cells and then there is a depletion of the nutrients that can change the overall heat transfer coefficient. So, that is why it is very difficult to calculate the U so it is why it is sometimes we have to add the surface of the fermenter since the temperature of the cooling water, the sterilization process, the cultivation temperature, the type of the microorganisms, energy supplied by the steering. So, these are the different factors which can change time to time so that is why it is very difficult to determine by using this equation. So, just an example if we see that by this example if suppose there is a cooling area from 50 to 70 meter square having a fermenter of 55000 liter. So, if we want to supply the temperature water as a 40 degree C so that is we have to reduce the temperature from 120 to 30 degree Celsius then the cooling water require 500 to 200 liters that is the time is required 2.5 to 4 hours. So, this is the equation as much as the heat the temperature in minimize or maximize then we have a different requirement. So, that actually when we control the temperature that can ultimately affect on the cost of the fermentation process.


I went to middle school with him, I'm real childhood potters with him, I'm real childhood potters with him. Y'all know him as a soldier, we know him as Magnolia Slim. Did you ever do time with Soldier Slim? Yes. What was that like? I always do my Soldier Slim story, I gotta do it. Oh man, Slim was... One time it was Slim. We had a good time with Slim, Slim was on the till with us. Okay, was this the same time I told you about? Yes sir, yes sir. Okay, give me that. I want you to do it. I had a lot of riff-raff about this, this, Kunto said last time on my show that he coerced Soldier Slim to rap and people didn't like that, people, certain people, certain people spoke out against that. So I want to hear what you say happened that day because you was there. Okay. Now I want to hear you. I just want to shoot one thing before you jump. Go ahead. Okay, first thing I would like to ask anybody because that situation period, a lot of cat.  See when you hear somebody put the good stab on some dudes and dudes have a jacket for doing other thing, they feel like you insulted him or you took away from the stain at the end of the day. You just heard what he tried. He described him to you. Yeah. You just asked him. Yeah. And he took. Good dude.  That don't mean he ain't gangster. That's at the end of the day. He's a human being. That's real. You see what I'm saying? Yeah. The rest of these suckers that's trying to speak for that guy, hold it. Okay.  I put it out. What happened? Did he want to rap? Or what was it like when he came to jail? It was more like, it was more like this, you know, like everybody loves slim, right?  We won't have slim. Get out.  Slim, we, you know, every day we was, we was on it. Y'all don't have to get down. We on it. We don't have. Y'all don't have music. You know, slim, he like, I ain't really know. Come on. Come on, come on, Tucky. Come on. Say it right there. Slim more like, you know, I ain't really know. Bop, boom, bop. You got to get that out of here. I got it out. Okay. You heard me? Slim more like, man. Come on. Slim, bro. Come on, bro.  Everything. But he don't want to do it. How long did that go on? Man. If we took this thing about a week or so, man, you would talk about it. You don't do it. You don't do it. You don't do it. Do it. Do it. Do it. Do it. Do it. Do it. Do it. Do it. Do it. Do it. Do it. Do it. Do it. Do it. Do it. Do it. Do it. Do it. Do it. Do it. Do it. Do it. Do it. Do it. Do it. Do it. Do it. Do it. Do it. Do it. Do it. Do it. Do it. Do it. Do it. Do it. Do it. Do it. Do it. Do it. Do it. on that type of level. Nigga not like, you know, couldn't have made him out to beat him up and make him rap but nothing. No, we need to hear you, man.  You trippin' and then they had three more dudes out to sit out the night wall. What did they name it? Grave y'all. Grave y'all soldiers. So, we needed a concert on the tip. Y'all saying y'all can mess with soldiers. Y'all remember Magnolia Slim? Slim, they got three dudes over here that grade grade y'all soldiers. Oh, and he cranked it. That's how that went. That's how that went. So, but still, so, okay. So, we couldn't the final was able to say hey man. Right.  I'm in the cell with him. You got the rap, baby.  I'm in the cell with him. You got the rap.  You about to go home. You know, I don't like, look, if Slim wasn't a rapper, he'd have been a comedian, man. Yeah. I know him for real. If he wasn't a rapper, if he was in this room right now, you have all us laughing right now, man. That's what Slim here. Wow. So, so, and that day when he rap, well, how long did he rap for? He's every local hit he ever had. He cut up. He did. He did everything. Man, the other thing with that rap. Yeah, they don't even want rap. Yeah, they're kind of like Grinch from the bottom. So, he came to your cell. He said, Hey man, come on, man. You got to give us something. Do something quiet since you've been on the tip. And that was the first time Kunter really just spoke to him about it. But he's been on him too. Like, I know him. He's been on. But that day, what made it different? What Kunter had to do about to go? He's about to go home. He's about to go. Like I said, we've been sweating him whole and all already.  I don't like that. Man, I don't be better.  He really like us.   So, you know, I can't rap, but I ain't really no rapper. Don't be pulling up on me. That's the type of time moment. Like, you know what I'm saying? But like Kunter and him, I know, you know, you said Kunter was a soldier and Slim was a soldier. You know, like during this time though, these two young soldiers, two young boys, right, right, right. You know, and it was a mutual respect. Right. It was all love. All love.  Slim went home. When he went home, he put his name in the rap. I was in the Paris real niggas out to be a one. He did. He put their name in the rap. Food dudes name in the rap. Right. That's what them do. Right. They ain't go to it. What he come doing? They got to come over to Cam G. Look at for us. Right. He look at for him, man. They stand up guy for real.  A way you was from 11, you had to be 11 to start up guy. Let me let me go over here. Right here. Now, I ain't giving him no props trying to prop him up to my listen. He's a legend. They got a T. They call B1 and OPP a old Paris prison. B1. Cool. Get all of the tears. You're gonna hear his name right here. Kunter Gable. Wow. Right there.  Y'all was in the same cell together. Right. Me, him, Tank and uh duty call went before in the cell. That's right. When they when he came in, y'all had already been there. Been there. But y'all had already been locked up. Yeah, we was there before him. He came in. We was already out. What was his energy like? What was the conversation? Give me some conversation. You know when you see dust, man, you know me from the streets. What's that baby love? You know? Wow. What what what sticks out that he said to you during that time when when that was because it was a long time ago but what sticks out like something think back that charge that he they had him on they had him on a murder and attempt murder. Okay. And it was him in the fall party. Fall party was across from you which was a cell three, right? Yeah. On the left. I was a cell two on the left. His father was a cell three on the left. He was kind of literally of his fall partner because he didn't know how you know. Yeah. He ain't did the charge. Yeah. You know, he told us out the gate man. He didn't have my work. You know, but he was literally of his fall party. You know, he ain't know how that was going to turn out.  So, so during time with him, but he never had no issues with nobody because he was soldier slim. Soldier. He didn't go ahead. He didn't go ahead. He ain't going to do too much rapping left guys like Gus. Come on, soldier, baby. You got to give us something. Yeah. You know, but he's going to have you laughing all day on the tip man. He's going to have you. Like I said, if he wasn't a rapper, he'd have been a comedian. He's clown. Wow. So how long to say y'all was locked up in cellars together? Oh, what's the name about 50 days? 50 days, right? I think it's done well. Because during that time, you'll do like 60 days and if they don't accept your charges, go home. You can go home. 50 something like that. Yeah. Yeah. He was on a murdering attempt.


Hey there friends, thanks for checking in at the range now in a very cold and snowy day But we're going to do a range comparison with the Glock 21 Gen 4 and 45 versus the Remington R1 Limited also in 45 they are very different the things that are in common is that they are both double stack 45 ACP handguns and they're both full-size a lot of differences But we're going to compare them. Anyways, Glock 21 It has a 4.61 inch barrel. It is a large gun, but the larger Glock is a Glock 41 That's a long slide Glock and then the smaller 45 is the Glock 30 carries 13 rounds in the mag It does have this one has access big dot Night sights on there and a trigger pull that I measure right at five and a half pounds I know Glock says on their site that their guns are typically five and a half pounds I have not found that to be true, but this one actually is it does have an accessory rail there same Glock Type of feel to it, you know a little blocky And you know the magazine this thing Has fired everything that I have run through it throughout the years I've had it for about I don't know two or three years now, and I've always enjoyed it Let's take a few shots and see how it does Felt a case come back at me there But there it is Glock 21 Nice handgun many people consider this a great home defense Choice for those who want to use a handgun at home But here we have the Remington R1 limited also a double stack to 1911 carries 15 rounds. So two more rounds of course a single action trigger that we're looking at four and a half pounds LPA adjustable sights fiber optic front sight front serrations flared out magwell five inch barrel full length guide rod G10 grips now it's clear that in this comparison this one is More feature loaded, but it's also much more expensive. You're looking at about 550 to 600 for this you're looking at about a grand for this So I'm going to ask you to decide if it's worth it. You know do you love the 1911 so much That it is a better choice now the R1 limited I already mentioned 15 rounds But it is a nice shooting handgun. I also own this for over two years Approximately about the same I would guess and I have always enjoyed this one as well a very nice handgun I already mentioned adjustable sights G10 grips ambidextrous thumb safety and the one thing that this has over the Glock if this is an advantage is weight You're looking at 54 and a half ounces loaded and here you're looking at 39 and a half ounces loaded So about 15 ounces heavier with this double stack 1911 let's take a few shots here. All right So which one would you choose if you had to just choose one Both of these are fine models both of them fire every time I pulled the trigger at least in the last Three years they are very different as mentioned But it's price of factor. Well price is always a factor, but in this comparison What do you think would you go a little bit less expensive and get the reliability and the ruggedness of a Glock? Or are you more into a little more finer handgun in the 1911 the Fort half-pound trigger pull versus the five and a half pound trigger pull the five-inch barrel versus the Four-inch barrel not a great difference on the slide length. Of course, that's not including the extended beaver tail 13 rounds 15 rounds. It's a tough choice. You know, are you willing to pay the additional money for? The Remington R1 limited. Well, let me tell you what I think Love the gun, but I shoot this better and the fact that they're both double stacked 45s That's great, but I actually think it's worth the additional money now Whether it's this Remington or any other 1911 and 45 I just really enjoy it. I think it's a fine handgun and And everything that it offers just suits me and what I'm looking for a little bit better than the Glock But I'm sure I'll get feedback with all types of different Opinions about which one is better, but I think they're both pretty outstanding. I brought the Remington Which one would you choose? If you like videos like this, please subscribe and share. I always appreciate thumbs up button Thanks for watching and you guys be safe


The study found that the degradation of vitamin C, D3, and E, as well as antioxidant activity, decreases over time when stored in different types of packaging and temperatures. The study also showed that the Arrhenius equation can be used to quantify the effect of temperature on the rate of degradation of the vitamins and antioxidants. This article was authored by Juan Carlos Lucas Aguirre, German Antonio Geraldo Geraldo, and Missile Cortes Rodriguez.


In 2008, I was the first to suggest that Barack Obama is narcissistic personality disorder. Then, in March 2016, I granted an interview to American Thinker, a conservative online publication, as right as right can get, not progressive, not liberal, not democratic, super-republican, almost alt-right. The interview was published, and I was the first ever to suggest that Donald Trump suffers from narcissistic personality disorder. March 2016, Google Online, Vaknin American Thinker. Every time I mention Donald Trump's name in any of my videos, I get an avalanche of commentary.  Politics has no place in psychology. Politics has no place in therapy. Right? Wrong. Imagine if I were living in the 1930s in Germany, and I were to write a series of articles because there was no YouTube at the time.  And yet, in the 1930s, intellectuals have failed to do exactly this. They failed to sound the alarm regarding this extremely dangerous leader. They failed to alert the public that Adolf Hitler is mentally ill. I don't want to repeat this mistake. I have an obligation to my profession, to my conscience and to you, my public, to alert you to the fact substantiated by my work and the work and opinions of thousands of others, other psychologists, including the niece of Donald Trump. We have all been warning you that Donald Trump is not well mentally.  That's besides the point, he has not been diagnosed formally by anyone. But that he is a narcissist. There is extremely little doubt in the minds of anyone who knows narcissism. Do we have an obligation to warn you against narcissists? Of course! What are all these YouTube channels for? We are warning you against narcissists. We are telling you don't date narcissists. Don't get married to narcissists. Don't have children to narcissists.  They have cognitive distortions. They misperceive reality. They falsify everything to buttress the grandiosity. They have no empathy. They abuse, exploit and utilize people. They are malevolent on multiple occasions. They are vengeful. They are sadistic. They are dangerous. They are dangerous to you and to themselves. Narcissists should never attain power. They should never hold office. In a law-based society, a proper civilization, people would be subjected to psychological assessment before being eligible to pose as candidates. Anyone who wants to have a public office would have to be tested extensively for personality disorders and other mental health issues. So it is regrettable that in our so-called democracies, people like Donald Trump can rise to the top. Wait a minute, you see. Donald Trump is not Adolf Hitler? Isn't this going over the top? Of course he's not Adolf Hitler. He's in the United States, where it's extremely difficult to become Adolf Hitler. Germany had a 20-year democracy, the Weimar Republic. And that's the only reason Hitler succeeded to upend it and become a dictator, a fear. Donald Trump is unlucky in this sense, but had Donald Trump lived in a different America, of course he would have become an Adolf Hitler. I have not the beginning of the slightest doubt about this. And mind you, I know I think you too, about narcissistic personality disorder, both personally and professionally. I've contributed a lot to the film. And I'm telling you, this man is not well. He belongs in an institution and it's not the White House. Do I have a moral obligation to tell you this? Of course. Am I afraid of you, my public? Never. Never. My allegiance is to the truth and to the principles of my profession. Yes, but you say your profession prohibits you from diagnosing people remotely without interviewing them and subjecting them to medical tests and without their consent. True. That's the Goldwater Rule, Article 7. But the Goldwater Rule, which applies to public figures, is antiquated and wrong. Not all rules are right. This particular rule is idiotic. The extent of information available about Donald Trump is such that it exceeds anything we can ever know about any other patient.  And so I have no hesitation today that the man is a narcissist. I'm just not sure where there is a psychopathic narcissist that I have my doubts, but he is a narcissist for sure, grandiose, exploitative, decent, pathetic, problems with intimacy. But you say hold it. He has a family. They love him. It's easy to love someone with two or three or four billion dollars. And it's easy to succumb to an authoritative dictatorial father who wouldn't brook any descent. It's easy to hand to the coattails of a successful man. It makes it easier to love him. Are his family as mentally ill as he is? Time will tell that I don't know. There is insufficient information there.  And this is not to mention his conflicted relationship with the truth, with women, with minorities. The man is a menace, as had been proven during the COVID pandemic. He is a menace to himself. He is a menace to the collective, which he purportedly leads. And he's a menace to the world at large. That he had not inflicted more damage than he had in the first four years. He's a miracle and a tribute to cooler heads around him. He's impetuous. He lacks impulse control. He's defiant. And he's reckless, good grounds to assume that he's also a psychopath. You have been warned. Do not complain afterwards that the therapist and the psychologist did not tell you in advance the price you're going to pay should you re-elect this travesty of a human being.


Hi, my name is Dr. Marci Stone and this is a video that will accompany the study guide for the course Leading Organizational Change and this video covers Unit 1. Welcome. The course is laid out with five units. We're going to be covering the first one today. It's Introduction to Leadership and Organizational Change and then in separate videos we're going to cover each of the other units that will go with the study guide. Before we talk a little bit about your learning outcomes, I just wanted to spend a minute here discussing why they're important. So every learning outcome in the course ties back to your course materials and also your content. Assessments are tied to each learning outcome and then they also help with test preparation because each of the questions designed for your exams actually tie back to those learning outcomes over these. So here are your course learning outcomes. So there are seven of them for this course. The first one is to apply well-known change models to drive organizational change in given organization. Then we have determine the scale and scope of organizational change initiatives and then we have interpret the reasons organizational organizations fail in implementing change and mitigating strategies, analyze critical people skills to effectively lead others through change in a given organization, differentiate between long-range strategies to lead the organization to successful outcomes and then analyze methodologies to plan change initiatives with appropriate measures in a given organization. And then finally we have analyze change management practices in a given situation within a global context. So we're going to be talking about these as we go through actually some of the things in the unit today. Here are your learning outcomes for unit one. Compare various leadership styles, compare how different leaders may affect change, describe organizational change in the business setting and then analyze why organizational change in a given organization needs to occur for business purposes. These we actually have some topic overviews for today. So we're going to be looking at different leadership styles and some examples. We're going to be looking at how leaders can affect change and then also how organizational change takes place in the workplace and what are some examples of that. And then also why organizational change needs to occur. So for our first slide here, these are your definitions for the course or your vocabulary terms. We're going to be covering each of these in the course but you'll also see them mentioned in the study guide. We're looking at autocratic leadership style, democratic leadership style actually on the next slide, liaison fair leadership style, organizational change in general and then also a transformational leadership style in a few slides actually. Alright so first of all, let's talk a little bit about why it's important to understand leadership styles. This can help you in a variety of ways. It can help you in management, it can help you when you're leading a team, it can help you when you're affecting change in an organization. So it's really important as a manager that you are able to understand the different leadership styles and be able to differentiate between them. You may be, if you understand it, you may be a little bit better prepared if you understand maybe what your supervisor's leadership style is and maybe what yours is and how those two interact. So it's really important as a manager to be able to understand this and then it can also kind of connect with other people, with other leaders, with your employees as you move through the change process. So the three classic leadership styles include these three here. So we've got autocratic, we've got democratic and liaison fair and each of these styles are good for a specific type of work or assignment. So the first one there, an autocratic leader, this person may be sometimes seen as very stern, maybe as like a type A personality, like they have to have things a certain way, they may not want to listen to other people's opinions. In the change arena, it can be very, it can be a very difficult person who has an autocratic leadership style maybe to work with because they're not going to be open to listening to different ideas. Now the other side of that is that when there's an emergency or when somebody needs to make really quick, you know, when there's chaos, you know, someone needs to make really quick decisions in a short period of time, this leadership style can do that. And so you'll see in some of these larger organizations when they bring in CEOs sometimes they may have this leadership style because they know that they have a limited amount of time to make decisions and to work through that and an autocratic leader is perfect for something like that. But your individual employees may not relate to that person as much as they might be these other leadership style. And then the next one on here is democratic, the democratic leadership style. So this is somebody who they're going to ask for input from employees before they really make a decision that might affect everybody. They want everyone to have a fair shot at answering and listen to what is needed. And they really want to understand about how their team thinks about something before they make a decision. And so that's more of a democratic, they're going to, they won't make decisions on their own. They want to make decisions as a group. And then the last one on here is liaison fair and this leadership style. This can be a really interesting style to work for. During periods of change, they can be actually quite effective.  And in return, most employees will actually thrive under this type of leadership because they can almost create their own job in a sense and what that job entails under this leadership style. That one of the negative, one of the downsides, I guess you could say of this leadership style is that they give everybody all of their direct reports this freedom. And some employees don't handle it very well. I think that's probably the best way to put that. They may be really, they may, most employees will thrive if they're super kind of leaves them alone, but you'll have those few that will not and need to really be watched. So that's something to really think about when we're looking at these different leadership style. It's really quite interesting when you start to think about maybe what your leadership style is, what your supervisors are, maybe what your employees are, but understanding those differences can really help you to become a better leader. All right, let's see. Okay, so this slide just shows you, it gives you a really good idea of what the leaders are responsible for. So and it has, I mean, it looks like so much when you look at this, but you've got communication, setting a tone in an apartment, you've got coaching, they're going to be giving feedback, you've got self management, they have to manage themselves, they have to manage their emotions, they have to usually be pretty good at emotional intelligence and understanding that. You've got coaching and development on here because you're constantly looking at your almost kind of where they are, what they might be able to do or do better, or maybe what they're doing really well and maybe just letting them know that. And then also you have decision making skills on here, courage and risk, you've got relationships and power, so you're not only dealing with your own team, but you may have to deal with other leaders, other managers of other departments, you may have to deal with people that are higher up, you may have to deal with people that are even below your own employees. So and then finally on here, we have planning and vision and then also innovation and change. So it is one of the responsibilities that you'll see that leaderships are responsible for today. And it really can be, depending on the type of change that you're trying to make, it can really be a fun thing to do to be in charge of change. It may be a small project, maybe you want to change your own department and things within your department or maybe it's a large, maybe you work for a large company and changes are happening company-wide. So we're going to talk a little bit about that today, but innovation and change is definitely one of those responsibilities that leaders are responsible for. Okay, so now we're going to talk a little bit about how we can compare how different leaders may affect change. So leaders are needed to help create change. That's one of the things that they may be responsible for. And you have to really think about change from a variety of ways, if you will. So leaders might be able to create change. Leaders might have to enact that change. Leaders might have to be in charge of employees who are going to actually make those changes. And then your job as a leader in that department would be to just follow up and make sure that everyone's doing what they're supposed to be doing. There might be training involved or you may be supervising a large group of managers and their teams are responsible for enacting that change. But they're still follow-through, they're still making sure that the changes are being made. Every leadership style, when it comes to change, every leadership style is a little bit different when it comes to enacting those changes. And so you have to really be aware of what's going on and then maybe also trying to understand what maybe the best leadership style might be. And so what we know is one of those leadership styles that really is great for change, really great for change. And these type of leaders in today's business world, they have to really be able to be flexible during change and kind of figure out what needs to happen, facilitate that change. And it's an interesting thing to watch. So these type of leaders are exceptionally good at this. It could be because they're really comfortable with the change process. They usually have a pretty positive attitude, which is then transmitted to the employees and then the employees are more receptive when they hear about what changes need to be made. They also work to ensure that employees are comfortable with the change process and that they seem to see the good in employees, which then to kind of create that better working relation. One of the things we talked about in the last section is another good leader during the change process is the Liaison Fair leadership. And this leader will rely on employees to help create the change and then make employees feel comfortable during the process. Transformational leaders can be authentic, humble. They tend to be very self-aware. They know what effect they have on other employees. They're able to listen to employees. They're to their ideas with an open mind. And then they can respond without judging. They may be able to utilize those ideas in some way during the change process. And they're also good collaborators. So this will allow them to use those ideas maybe from employees or from the team as a whole, other teams, or maybe through any research that they're conducting to see how the changes should be made. So in many ways, they know how to bring people together to try to solve a problem or perhaps an issue that's preventing that change from occurring. And the other thing to consider, as I'm jumping around here a little bit on these slides, the other thing to consider is employees are the ones who really do make the changes. And we're going to talk about that a lot in this course. They're usually the ones, no matter what the change is, they're the ones that have to do it. And as a leader, you will be supervising that change. And so it's really important to get their buy-in. And we're going to talk a lot about that in this course. But getting their buy-in is key. And then employees usually will follow leaders who know how to lead. And I think you probably know what I'm talking about. You'll see employees, sometimes you'll see supervisors and you're like, oh, that's just not a good leader at all. Or maybe they are a good leader and every once in a while they'll make some mistake or a faux pas or something where you're like, oh, what was that? Where did that come from? No, and so these good leaders, truly, usually authentic, really authentic, people will easily follow them and they don't have a problem in acting change. If you don't feel comfortable with that, it can be a little awkward. It can be one of those things that you're just trying to feel comfortable with and then hope that the employees kind of follow you. But it is a process. It's a process of really just trying to understand yourself and then from that, articulating those ideas to your employees and getting there by. All right, let's see what we have next here. Okay, so describe organizational change in the business setting. So another one of our learning objectives. When we think about organizational change, we've got like, what does it look like or what happens if the change, if it does not occur? Like if we need to. Organizational change is different. Every situation is gonna be a little bit different. Like I said at the night, you might wanna just have some changes done in your department. Maybe you take over a new department and you suddenly realize that you need to make some changes. Maybe that department has had some problems where you've got a couple of negative letter kind of bringing everyone down and you realize quickly as a new leader in that department that you're going to have to make some changes. And so to kind of plan that and we're gonna talk about that in this course. But organizational change can be on a small scale. It can be on a very large scale if you work for a large corporation and change is happening company-wide or maybe just your division or your department. It's going to look a little bit different.  And then you have to figure out a way to make those changes and get your employees to buy into it. So what happens if change does not occur? So that's an interesting question because a lot of things will happen. We've all seen and we're gonna talk about in this course but we've all seen examples of businesses that fail to change. And over the last two decades technology has changed quite a bit. If a business hasn't changed to adapt to those changes then they're not going to survive. It's that simple. And so when usually when a company needs something to occur it's very detrimental that it does but it can also be very hard to implement which is why supervisors who understand organizational change are really in demand these days. And then you also need to ensure that your employees understand why that change is needed in order to get their buy-in. If they don't understand it they're not going to do it. And so they need to understand look here's what we're doing and here's what we need to do to change. Yeah. And then who drives the change? Typically you'll see changes come down from the very top and then trickle down to your mid-level maybe upper managers who then give it to the mid-level managers and then you are giving that to the employees who are gonna make the change. Yeah. All right. Let's see here. The other thing to consider too is organizational change is important in business today so that businesses can not only survive but thrive. If you think about all of the companies who are thriving, Amazon is one of them. They are constantly changing, constantly changing trying to improve the way that they do business. They're trying to be more efficient. They're trying to be right now they're trying to be a little bit more business-minded because they made a profit for the first time last year which is amazing if you think about it but they are thriving really. And then if the business does not change it may not survive. So like I said technology has kind of changed the way that we do business and it is really important that change occurs but there is usually sometimes in businesses there can be a negative connotation about change and you really want as a leader it's really important to be positive about change and really try to get your employees to be more positive about change. Yeah. And then let's see here what else we have. The other thing to consider too is that change can be very scary for employees because they may not completely understand why the company needs to change and how that might affect them. And if they've had change in the past the other thing to consider is the fact that if it didn't go well they're going to think oh this is like that one time but this kind of thing. And you want to make sure that they know from the very beginning this is something that has to occur. Here is how it's going to occur and here's why it has to occur. And if that why is really, really important when it comes to employees and making sure that you have their buy-in. So a good leader can recognize that this issue is important and they ensure that employees understand why change is needed to help them get through that change process. All right, speaking of Amazon. Okay, so I have a little quote here which makes me laugh a little bit because when you think about Amazon this is what they're kind of known for. If you never want to be criticized for goodness sakes don't do anything new. And Amazon, I mean they try, they try all of these different things if it's something doesn't work they'll give it a year or something and then you'll hear oh this division and Amazon closed down. But Amazon has been really good about trying all of the changes and trying new things. Yeah, anyway, let's just a little quote. Okay, so why does organizational change need to occur? So we talked a little bit about technology. Advancing technology has literally forced businesses to change. We have numerous examples of businesses that have changed. The pandemic has forced businesses to change. It forced them to change or close. I was fascinated during the pandemic by businesses. I was just walking even where I live. I was watching companies, some of them were thriving. There was, we had this restaurant with this pretty nice restaurant that has a piece of land where the restaurant is there and then they have a lid maybe at like a half an acre where they grow their own vegetables for the restaurant. Right before the pandemic started, they opened a drive through coffee stand thing. And they were about a mile from the Starbucks. And so the drive through coffee did okay. Apparently I was talking to the business owner one day and asking him a bunch of questions about what he was doing and how he was trying. You know, we ordered food from them and then you could go down and just pick it up and take them home and like bake it.  And I was talking to him one night and he said, Starbucks, I don't know if you remember close for about a month initially in the pandemic. And as soon as, and our Starbucks was actually closed for a couple of months and as soon as he stayed open, he had this drive through that stayed open and they made bank. And it was fascinating to watch but he ended up, because he realized this was like our avenue. We close the restaurant, we have people, you know, can come and pick up food. But he ended up doing like a whole business through that drive through. And because it was right there in the parking lot where the restaurant was, they were selling some trays of lasagna or cheese and chihuahua, you know, and you could order them through the drive through. So go through and say, oh, I want one of those trays. It was like $30, whatever you take it home and you baked it. But they were thriving during the pandemic. And then I watched other businesses who refused to change and they just sat there, you know, just whoa is me, what do I do? And they ended up closing during the pandemic because restaurants weren't allowed to be open or stores weren't open for a while but the smart businesses found ways to adjust. They honestly found ways to adjust. There was also a story on the news of a sandwich place that made sandwiches during the pandemic and they didn't do the first few days. They were like, oh, we've got to do, if we don't do something, we're gonna close. We cannot be closed for two. And they ended up, which is a stroke of genius by the business owner, but they ended up making sandwiches for all, for workers at the hospitals. And they ended up, once somebody heard that they were doing that, they started, people started calling in donating money. And so they would make, they would get these donations, make the sandwiches, take them up to the hospital for people and their business just thrived during the pandemic. That's perfect examples of why organizational change needs to occur. And if it doesn't occur, I mean, I'm sure they know how many businesses have closed during the pandemic because they just didn't know how to change. They didn't know how to pivot. But yeah, all right, let me just check my notes here, make sure I've covered everything. Let's see here. It is, yeah, organizational change is understanding the marketplace. So if a business can understand why it needs to change, then it can create its own change. It's important to understand that and then be able to manage that. So once the change is understood, it can be easily explained to employees and implemented. And then employees are key to making those changes in the business world today. So perfect. All right, so just a little conclusion. These are, again, based off of your learning objectives. So you've got compare various leadership styles, compare how different leaders may affect that change, describe organizational change in the business setting, and then analyze why organizational change in a given organization needs to occur for business purposes. And then our last slide here is really just what's next. So in unit two, we're gonna talk about change management models and methods and theories. So anyway, I'm signing off for today, but thanks for your attention.