正在加载视频...

视频加载失败

加载此视频时出现问题。这可能是由于临时网络问题，或视频可能不可用。

Kenyan potato farmers traditionally eradicate highly destructive mole rats by using a smoke-based method that funnels carbon monoxide directly into their underground tunnel networks. This cultural practice relies on burning easily accessible, everyday materials like charcoal in a household jiko or a concentrated mixture of dry cow dung and... show more

The Kenyan Vigilante

209,729 subscribers

52,103 次观看 • 1 个月前 •via X (Twitter)

Anya Rossi• Live Now

Private livecam show

0 条评论

暂无评论

原始帖子的评论将显示在这里

相关视频

🧠 This farmer came up with a surprisingly clever way to deal with rats in his field. After noticing they were damaging his crops, he used a homemade blower to send chili smoke through their underground tunnels. As the smoke spread, the rats started running out from different openings. By watching where the smoke appeared, he was able to figure out how the tunnels were connected and waited at the exits to catch the rats as they came out. It is impressive to see the amount of thought that went into solving the problem using simple tools and careful observation. Have you ever seen a method like this before? 🤔

🧠 This farmer came up with a surprisingly clever way to deal with rats in his field. After noticing they were damaging his crops, he used a homemade blower to send chili smoke through their underground tunnels. As the smoke spread, the rats started running out from different openings. By watching where the smoke appeared, he was able to figure out how the tunnels were connected and waited at the exits to catch the rats as they came out. It is impressive to see the amount of thought that went into solving the problem using simple tools and careful observation. Have you ever seen a method like this before? 🤔

FinleyFinn

2,163,874 次观看 • 27 天前

The gasses pumped into American grocery store meat are a mixture of carbon dioxide, oxygen, and carbon monoxide Carbon monoxide binds with myoglobin in the meat, which keeps the meat looking bright red for weeks Other countries have banned using carbon monoxide on meat American cattle rancher exposing that beef sold in american grocery stores doesn’t look like natural beef “They pump gases into the packaging that artificially create a red color — the color of the meat doesn't necessarily indicate it's fresh” “I get a lot of questions sometimes like when people buy our meat they're like, well, I opened it up and it's not red. Why isn't it red? And the reason is, is because the only way to keep it red is as they pump gases into the packaging that artificially create a red color. So the meat naturally is never that red. When you cut it and it's first exposed to oxygen momentarily, it will bloom. It's called, it'll redden up just a little bit and then it'll instantly start to brown out unless you pump gases into the packaging for about 10 minutes and artificially create this like red pinkish color. So we get that question a lot. And it's like, they're like, your meat's not fresh because it's brown. It's like, well, actually it's way fresher. Our meat is brown because five minutes later, it turns to that brown color and then we flash freeze it.” The FDA says pumping it full of this toxic gas is safe. Critics argue it mislead consumers because the meat can look fresh even after it has spoiled, potentially hiding spoilage signs like off odors or discoloration until the package is opened. In America there's no requirement to label meat treated with these gases, which has led to debates about transparency and consumer rights. Some countries have banned or restricted the use of carbon monoxide in meat packaging due to these concerns.

The gasses pumped into American grocery store meat are a mixture of carbon dioxide, oxygen, and carbon monoxide Carbon monoxide binds with myoglobin in the meat, which keeps the meat looking bright red for weeks Other countries have banned using carbon monoxide on meat American cattle rancher exposing that beef sold in american grocery stores doesn’t look like natural beef “They pump gases into the packaging that artificially create a red color — the color of the meat doesn't necessarily indicate it's fresh” “I get a lot of questions sometimes like when people buy our meat they're like, well, I opened it up and it's not red. Why isn't it red? And the reason is, is because the only way to keep it red is as they pump gases into the packaging that artificially create a red color. So the meat naturally is never that red. When you cut it and it's first exposed to oxygen momentarily, it will bloom. It's called, it'll redden up just a little bit and then it'll instantly start to brown out unless you pump gases into the packaging for about 10 minutes and artificially create this like red pinkish color. So we get that question a lot. And it's like, they're like, your meat's not fresh because it's brown. It's like, well, actually it's way fresher. Our meat is brown because five minutes later, it turns to that brown color and then we flash freeze it.” The FDA says pumping it full of this toxic gas is safe. Critics argue it mislead consumers because the meat can look fresh even after it has spoiled, potentially hiding spoilage signs like off odors or discoloration until the package is opened. In America there's no requirement to label meat treated with these gases, which has led to debates about transparency and consumer rights. Some countries have banned or restricted the use of carbon monoxide in meat packaging due to these concerns.

Wall Street Apes

256,048 次观看 • 1 年前

Grocery Stores Are Scamming Customers Everyday. Packages Of Meat With Their Bright Red Color Aren't Fresh...They Have Been Gassed. FDA Approved 'Modified Atmosphere Packaging' Pumps 3 Gases Into Meat To Make It Appear Fresh. It Could Be 30 Days Old, Harboring Harmful Bacteria. Tyson, Cargill & Hormel petitioned the US FDA to approve MAP Modified Atmosphere Packaging... In 2004, a new three-gas mixture used for packaging of meat products was approved by the Food & Drug Administration & given GRAS Generally Recognized As Safe without any safety testing or laboratory proof. This mixture is carbon monoxide, carbon dioxide & nitrogen. These gases are used to make the meat look fresh & bright red, even when the product is old. This practice is banned in the European Union & Japan as being harmful to humans. The use of carbon monoxide, carbon dioxide & nitrogen deceives consumers & creates an unnecessary risk of food poisoning by enabling meat to remain fresh-looking beyond the point at which typical colour changes would indicate aging or bacterial spoilage. Carbon monoxide makes meat appear fresher than it actually is by reacting with the meat pigment myoglobin to create carboxymyoglobin, a bright red pigment that masks the natural aging & spoilage of meats. Carbon monoxide treated meats are currently being sold to consumers without informing them of the use of carbon monoxide. It does not have to be labeled as such or disclosed in any way. Carbon monoxide simulates the appearance of freshness, so consumers may actually believe meat is fresh & safe when it may be neither. Treating meat with carbon monoxide hides the growth of pathogens, such as Clostridium Botulinum, Salmonella and E. coli. If meat is bought spoiled, refrigerated improperly or used after these pathogens begin to grow, even proper cooking won't be sufficient to render the food safe to eat, because certain bacteria produce toxins that survive the cooking process. The FDA should not have accepted carbon monoxide in meat without doing its own independent evaluation of the safety implications. The FDA did not have legal authority to permit the use of carbon monoxide in fresh meat packaging because it is an unapproved & prohibited colour additive. Now more than ever...it is imperative to buy from your local farmer, farmer's market, neighborhood rancher or trusted online meat shipping ranch that never uses gases on meat. Comment 'MEAT' if you are in search of online regenerative farmers & ranchers who supply quality safe meat shipped to your door. There are many quality choices & I have a list of some that I have personally researched &/or have interacted with. 👇Gas Flushing Of Various Foods👇 👇FDA Asked To Rescind Approval Of MAP Meat👇 👇Open Letter To Ban Carbon Monoxide In meat👇 Video: Higher To Health

Grocery Stores Are Scamming Customers Everyday. Packages Of Meat With Their Bright Red Color Aren't Fresh...They Have Been Gassed. FDA Approved 'Modified Atmosphere Packaging' Pumps 3 Gases Into Meat To Make It Appear Fresh. It Could Be 30 Days Old, Harboring Harmful Bacteria. Tyson, Cargill & Hormel petitioned the US FDA to approve MAP Modified Atmosphere Packaging... In 2004, a new three-gas mixture used for packaging of meat products was approved by the Food & Drug Administration & given GRAS Generally Recognized As Safe without any safety testing or laboratory proof. This mixture is carbon monoxide, carbon dioxide & nitrogen. These gases are used to make the meat look fresh & bright red, even when the product is old. This practice is banned in the European Union & Japan as being harmful to humans. The use of carbon monoxide, carbon dioxide & nitrogen deceives consumers & creates an unnecessary risk of food poisoning by enabling meat to remain fresh-looking beyond the point at which typical colour changes would indicate aging or bacterial spoilage. Carbon monoxide makes meat appear fresher than it actually is by reacting with the meat pigment myoglobin to create carboxymyoglobin, a bright red pigment that masks the natural aging & spoilage of meats. Carbon monoxide treated meats are currently being sold to consumers without informing them of the use of carbon monoxide. It does not have to be labeled as such or disclosed in any way. Carbon monoxide simulates the appearance of freshness, so consumers may actually believe meat is fresh & safe when it may be neither. Treating meat with carbon monoxide hides the growth of pathogens, such as Clostridium Botulinum, Salmonella and E. coli. If meat is bought spoiled, refrigerated improperly or used after these pathogens begin to grow, even proper cooking won't be sufficient to render the food safe to eat, because certain bacteria produce toxins that survive the cooking process. The FDA should not have accepted carbon monoxide in meat without doing its own independent evaluation of the safety implications. The FDA did not have legal authority to permit the use of carbon monoxide in fresh meat packaging because it is an unapproved & prohibited colour additive. Now more than ever...it is imperative to buy from your local farmer, farmer's market, neighborhood rancher or trusted online meat shipping ranch that never uses gases on meat. Comment 'MEAT' if you are in search of online regenerative farmers & ranchers who supply quality safe meat shipped to your door. There are many quality choices & I have a list of some that I have personally researched &/or have interacted with. 👇Gas Flushing Of Various Foods👇 👇FDA Asked To Rescind Approval Of MAP Meat👇 👇Open Letter To Ban Carbon Monoxide In meat👇 Video: Higher To Health

Valerie Anne Smith

76,080 次观看 • 1 年前

Cocido Quemado 📍 Paraguay 🇵🇾 Taste Paraguay: Traditional Paraguayan cocido quemado relies on a unique rustic technique where a live, glowing wood ember is placed directly onto a plate of sugar and citrus peels. The intense heat of the charcoal instantly melts and caramelizes the sugar while releasing the essential oils from the orange or lemon skins, creating a deeply aromatic, smoky base. Yerba mate is often added to this mixture to toast alongside the melting sugar before the entire combination is infused. Once the ingredients are thoroughly scorched and caramelized by the hot coal, boiling water or hot milk is poured over the base to dissolve it. The liquid is then strained, resulting in a rich, comforting beverage that is a daily staple across Paraguay, particularly during the winter months. Using an open-fire ember directly in the preparation introduces an authentic wood-smoke flavor profile that modern cooking appliances cannot replicate. Video by @guidopenayopy

TasteAtlas

127,084 次观看 • 1 个月前

This is a quick test that I did exactly 4 years ago while searching for rendering solutions for BFS in UnrealEngine. You see millions of Nanite meshes, with their transformations injected directly into GPUSceneInstanceSceneData. You could do rigid animations on that buffer too with all culling being performed. At some point we completely removed triangulated preprocessed meshes, so Nanite and Lumen and finally Niagara had to be disabled. In the end we ended with using a mixture of raymarching inside rasterized BBoxes and global voxel grid for destructive world. Sebastian Aaltonen being a huge inspriration here

This is a quick test that I did exactly 4 years ago while searching for rendering solutions for BFS in UnrealEngine. You see millions of Nanite meshes, with their transformations injected directly into GPUSceneInstanceSceneData. You could do rigid animations on that buffer too with all culling being performed. At some point we completely removed triangulated preprocessed meshes, so Nanite and Lumen and finally Niagara had to be disabled. In the end we ended with using a mixture of raymarching inside rasterized BBoxes and global voxel grid for destructive world. Sebastian Aaltonen being a huge inspriration here

bonzaj/plastic

34,857 次观看 • 2 个月前

Booza at Anas Abo Sultan 📍 United Arab Emirates 🇦🇪 Explore more: Originating in the Levant, Booza is an ancient, elastic ice cream celebrated across the Middle East for its unique, chewy density and ability to resist melting in intense heat. Unlike Western ice cream, which relies on heavy aeration, this traditional dessert achieves its signature stretch through a distinct combination of botanical ingredients and rigorous physical technique. The structural integrity of the ice cream depends entirely on two key components: salep—a flour ground from the tubers of wild orchids that acts as a natural thickener—and mastic, a resin harvested from ancient trees that gives the mixture its gummy, pliable texture. These ingredients eliminate the need for standard stabilizers, allowing the base to be stretched, pulled, and even tied into a knot. The preparation relies on an intensive, manual method. The chilled mixture is placed into a deep freezer drum and repeatedly pounded with heavy wooden mallets. This continuous kneading cools the base rapidly while aligning the proteins and resins, creating a smooth, taffy-like consistency. Before serving, the elastic log is traditionally rolled in a thick coating of crushed pistachios, adding a sharp, nutty crunch to the velvety dessert. Credits: @anas_abo_sultan on Instagram

Booza at Anas Abo Sultan 📍 United Arab Emirates 🇦🇪 Explore more: Originating in the Levant, Booza is an ancient, elastic ice cream celebrated across the Middle East for its unique, chewy density and ability to resist melting in intense heat. Unlike Western ice cream, which relies on heavy aeration, this traditional dessert achieves its signature stretch through a distinct combination of botanical ingredients and rigorous physical technique. The structural integrity of the ice cream depends entirely on two key components: salep—a flour ground from the tubers of wild orchids that acts as a natural thickener—and mastic, a resin harvested from ancient trees that gives the mixture its gummy, pliable texture. These ingredients eliminate the need for standard stabilizers, allowing the base to be stretched, pulled, and even tied into a knot. The preparation relies on an intensive, manual method. The chilled mixture is placed into a deep freezer drum and repeatedly pounded with heavy wooden mallets. This continuous kneading cools the base rapidly while aligning the proteins and resins, creating a smooth, taffy-like consistency. Before serving, the elastic log is traditionally rolled in a thick coating of crushed pistachios, adding a sharp, nutty crunch to the velvety dessert. Credits: @anas_abo_sultan on Instagram

TasteAtlas

21,064 次观看 • 2 个月前

This Diwali if you get burns, then don’t use toothpaste! Usually Indian families apply toothpaste, ice, mud, atta or cow dung on their burns, which worsens the burns! Toothpastes have sodium fluoride, which traps the heat under the skin and causes long-term damage to the skin. The menthol in toothpastes causes a cooling sensation while brushing, but this menthol worsens burns, and aggravates burning sensation. Similarly, using cow dung or mud gives an open invitation to infections. In order to save yourself from burns, apply plain water for 10-15 minutes continuously, and keep any anti-septic at home like Burnol or Burnfresh. Let us get rid of misinformation, and spread correct information to our friends and family! Happy Diwali!

This Diwali if you get burns, then don’t use toothpaste! Usually Indian families apply toothpaste, ice, mud, atta or cow dung on their burns, which worsens the burns! Toothpastes have sodium fluoride, which traps the heat under the skin and causes long-term damage to the skin. The menthol in toothpastes causes a cooling sensation while brushing, but this menthol worsens burns, and aggravates burning sensation. Similarly, using cow dung or mud gives an open invitation to infections. In order to save yourself from burns, apply plain water for 10-15 minutes continuously, and keep any anti-septic at home like Burnol or Burnfresh. Let us get rid of misinformation, and spread correct information to our friends and family! Happy Diwali!

Revant Himatsingka “Food Pharmer”

175,495 次观看 • 1 年前

The Boring Company’s Prufrock is a full-on underground factory.....It's the most underrated tech in the world right now It digs tunnels continuously while simultaneously installing tunnel walls, using multi-mile long continuous conveyor belts to remove dirt. (Traditional machines dig, stop, install walls, repeat. Prufrock never stops) It’s designed to “porpoise” directly into the earth and back out again like a beast....no massive, expensive launch pits or cranes required. It even operates entirely remotely with zero people in the tunnel The target is >1 mile per week. That’s 6x faster than their previous generation machine, and they are driving costs down to under $8M per mile While the world is still stuck in traffic, The Boring Company is quietly building the infrastructure to go under it at a speed and cost that finally makes underground networks economically viable with 3d roads in a 3d city world

The Boring Company’s Prufrock is a full-on underground factory.....It's the most underrated tech in the world right now It digs tunnels continuously while simultaneously installing tunnel walls, using multi-mile long continuous conveyor belts to remove dirt. (Traditional machines dig, stop, install walls, repeat. Prufrock never stops) It’s designed to “porpoise” directly into the earth and back out again like a beast....no massive, expensive launch pits or cranes required. It even operates entirely remotely with zero people in the tunnel The target is >1 mile per week. That’s 6x faster than their previous generation machine, and they are driving costs down to under $8M per mile While the world is still stuck in traffic, The Boring Company is quietly building the infrastructure to go under it at a speed and cost that finally makes underground networks economically viable with 3d roads in a 3d city world

X Freeze

35,094 次观看 • 2 个月前

Scientists Map 110 Quadrillion km of Underground Fungal Networks… A billion Times The Distance From Earth to the Sun! Earth’s Vast Underground “Carbon Superhighway” A groundbreaking new study published today in the journal Science has revealed, for the first time, the global scale of one of Earth’s most important but hidden biological infrastructures: the networks of arbuscular mycorrhizal (AM) fungi. These thread-like fungal structures, known as hyphae, form symbiotic partnerships with roughly 70% of land plant species—including major crops like wheat, corn, and rice. In exchange for sugars from the plants, the fungi deliver essential nutrients (such as phosphorus and nitrogen) and water, while also playing a massive role in storing carbon underground. Mind-Boggling Scale Using data from more than 16,000 soil cores worldwide, machine-learning models, and high-resolution robotic imaging of fungal hyphae, researchers estimated: •Total length: ~110 quadrillion kilometers (1.10 × 10¹⁷ km) of living hyphae in the top 15 cm of global soils—enough to stretch nearly a billion times the distance from Earth to the Sun (or about 10% of the diameter of the Milky Way if laid out in space). •Biomass: ~300 megatons of carbon, equivalent to 4–6 times the biomass of all humans on Earth. •These networks move about 1 billion metric tons of carbon per year into soils, acting as a critical “carbon circulatory system” that helps regulate the planet’s climate. Densities are highest in grasslands, with notable hotspots in places like the Sudd wetlands in Africa and the Everglades. The “Wood Wide Web” at Planetary Scale This research builds on the popular “Wood Wide Web” concept, where fungi connect plants in shared resource networks. The new global maps (available for exploration via the Society for the Protection of Underground Networks, or SPUN) show these connections operating at an ecosystem-wide level, supporting plant health, resilience to drought and disease, and food security. These fungi are vital allies in the fight against climate change and for sustainable agriculture. However, they face threats from soil disturbance (like tillage), pesticides, and land-use changes. The study also highlights gaps in sampling, particularly in undersampled ecosystems that need further research. Read the full research paper (paywalled, but abstract freely available): Global density and biomass of arbuscular mycorrhizal fungal networks Explore interactive maps and learn more at This discovery underscores how much of Earth’s life-support systems remain invisible to the naked eye yet operate on a truly planetary scale. Protecting these underground networks could be one of the most effective ways to sustain healthy soils, productive crops, and a stable climate.

Scientists Map 110 Quadrillion km of Underground Fungal Networks… A billion Times The Distance From Earth to the Sun! Earth’s Vast Underground “Carbon Superhighway” A groundbreaking new study published today in the journal Science has revealed, for the first time, the global scale of one of Earth’s most important but hidden biological infrastructures: the networks of arbuscular mycorrhizal (AM) fungi. These thread-like fungal structures, known as hyphae, form symbiotic partnerships with roughly 70% of land plant species—including major crops like wheat, corn, and rice. In exchange for sugars from the plants, the fungi deliver essential nutrients (such as phosphorus and nitrogen) and water, while also playing a massive role in storing carbon underground. Mind-Boggling Scale Using data from more than 16,000 soil cores worldwide, machine-learning models, and high-resolution robotic imaging of fungal hyphae, researchers estimated: •Total length: ~110 quadrillion kilometers (1.10 × 10¹⁷ km) of living hyphae in the top 15 cm of global soils—enough to stretch nearly a billion times the distance from Earth to the Sun (or about 10% of the diameter of the Milky Way if laid out in space). •Biomass: ~300 megatons of carbon, equivalent to 4–6 times the biomass of all humans on Earth. •These networks move about 1 billion metric tons of carbon per year into soils, acting as a critical “carbon circulatory system” that helps regulate the planet’s climate. Densities are highest in grasslands, with notable hotspots in places like the Sudd wetlands in Africa and the Everglades. The “Wood Wide Web” at Planetary Scale This research builds on the popular “Wood Wide Web” concept, where fungi connect plants in shared resource networks. The new global maps (available for exploration via the Society for the Protection of Underground Networks, or SPUN) show these connections operating at an ecosystem-wide level, supporting plant health, resilience to drought and disease, and food security. These fungi are vital allies in the fight against climate change and for sustainable agriculture. However, they face threats from soil disturbance (like tillage), pesticides, and land-use changes. The study also highlights gaps in sampling, particularly in undersampled ecosystems that need further research. Read the full research paper (paywalled, but abstract freely available): Global density and biomass of arbuscular mycorrhizal fungal networks Explore interactive maps and learn more at This discovery underscores how much of Earth’s life-support systems remain invisible to the naked eye yet operate on a truly planetary scale. Protecting these underground networks could be one of the most effective ways to sustain healthy soils, productive crops, and a stable climate.

Brian Roemmele

110,388 次观看 • 2 个月前

Dolce & Gabbana (D&G) fashion show in summer of 2019; Ancient Greece inspired collection. As the collection was inspired by Ancient Greece, it was only fitting that the clothes were displayed for the first time at the Valley of the Temples in Agrigento, Sicily - Italy. The noble temple, reflecting the tangerine yellow of the setting sun, stood like a rock of ages – taking Sicily back thousands of years to the artistic culture of ancient Greece. The Valley of the Temples in Agrigento belonged – for one night only – to Dolce & Gabbana, whose Alta Moda collection was shown on this historic site. Civilization of ancient Greece flourished from 8th Century BC to 600 CE. It was located in southeastern Europe along the coast of Mediterranean Sea and included modern-day countries of Greece and parts of Türkiye, Italy and Bulgaria. Today, ancient Greeks are known for their contributions to philosophy, politics, art, architecture, and science. They were also known for their unique clothing styles, inspired by their environment and cultural traditions. In movies about ancient Greece, characters portraying Greek citizens, soldiers, or mythological figures often wear these clothing styles. Characteristics of traditional Greek fashion included long, flowing garments made of lightweight materials such as linen or wool. People draped these garments over the body in a manner that allowed for a range of movement and comfort. Both men and women wore tunics that were knee-length or longer. They could be worn as a standalone garment or layered over other clothing. People fastened their tunics at the shoulder with a pin or brooch and often wore a belt to cinch the waist. Overall, the clothing of ancient Greece was functional and practical but also imbued with cultural and artistic significance. Intricate patterns, designs, and embroidery often adorned garments, and they were often made of luxurious materials such as silk or gold-threaded fabric. A tunic was a garment that both men and women would commonly wear in ancient Greece. It was a sleeveless piece of clothing, knee-length or longer, that they wore over the upper body and fastened at the shoulder with a pin or brooch. Ancient Greeks typically made tunics of lightweight materials such as linen or wool and wore them as either a standalone garment or layered over other clothing. The tunic was a versatile garment that could be worn in a variety of settings and was suitable for both formal and casual occasions. It was also practical in ancient Greek dress, allowing for a range of movement and comfort. Ancient Greeks created their clothing using various techniques and tools, such as weaving fabrics on looms, sewing together pieces of fabric, and using decorative techniques like embroidery, beadwork, and the use of gold and silver thread. In ancient Greece, men and women wore tunics that they crafted out of lightweight materials like linen or wool and fastened at the shoulder with a pin or brooch. Men and women both wore a chiton, a long sleeveless garment, as well as cloaks called himatia made of heavier materials like wool or animal skin to keep warm. Men wore various headgear such as hats, helmet-like caps, and headbands, while women wore head coverings like veils, headbands, and hair ornaments. Ancient Greeks also wore garments like the peplos and the chlamys. The peplos was a long rectangular piece of fabric that women would often wear on formal occasions, fastened at the shoulders with a pair of fibulae (brooches), and made of luxurious materials such as silk with intricate patterns or designs. A chlamys was a short cloak-like garment worn by men over a tunic or chiton. It was made of lightweight materials like wool or linen, fastened at the shoulder with a pin or brooch, and often used for travel, outdoor activities, or in battle. 🎥© antiktarih (IG) #archaeohistories

Dolce & Gabbana (D&G) fashion show in summer of 2019; Ancient Greece inspired collection. As the collection was inspired by Ancient Greece, it was only fitting that the clothes were displayed for the first time at the Valley of the Temples in Agrigento, Sicily - Italy. The noble temple, reflecting the tangerine yellow of the setting sun, stood like a rock of ages – taking Sicily back thousands of years to the artistic culture of ancient Greece. The Valley of the Temples in Agrigento belonged – for one night only – to Dolce & Gabbana, whose Alta Moda collection was shown on this historic site. Civilization of ancient Greece flourished from 8th Century BC to 600 CE. It was located in southeastern Europe along the coast of Mediterranean Sea and included modern-day countries of Greece and parts of Türkiye, Italy and Bulgaria. Today, ancient Greeks are known for their contributions to philosophy, politics, art, architecture, and science. They were also known for their unique clothing styles, inspired by their environment and cultural traditions. In movies about ancient Greece, characters portraying Greek citizens, soldiers, or mythological figures often wear these clothing styles. Characteristics of traditional Greek fashion included long, flowing garments made of lightweight materials such as linen or wool. People draped these garments over the body in a manner that allowed for a range of movement and comfort. Both men and women wore tunics that were knee-length or longer. They could be worn as a standalone garment or layered over other clothing. People fastened their tunics at the shoulder with a pin or brooch and often wore a belt to cinch the waist. Overall, the clothing of ancient Greece was functional and practical but also imbued with cultural and artistic significance. Intricate patterns, designs, and embroidery often adorned garments, and they were often made of luxurious materials such as silk or gold-threaded fabric. A tunic was a garment that both men and women would commonly wear in ancient Greece. It was a sleeveless piece of clothing, knee-length or longer, that they wore over the upper body and fastened at the shoulder with a pin or brooch. Ancient Greeks typically made tunics of lightweight materials such as linen or wool and wore them as either a standalone garment or layered over other clothing. The tunic was a versatile garment that could be worn in a variety of settings and was suitable for both formal and casual occasions. It was also practical in ancient Greek dress, allowing for a range of movement and comfort. Ancient Greeks created their clothing using various techniques and tools, such as weaving fabrics on looms, sewing together pieces of fabric, and using decorative techniques like embroidery, beadwork, and the use of gold and silver thread. In ancient Greece, men and women wore tunics that they crafted out of lightweight materials like linen or wool and fastened at the shoulder with a pin or brooch. Men and women both wore a chiton, a long sleeveless garment, as well as cloaks called himatia made of heavier materials like wool or animal skin to keep warm. Men wore various headgear such as hats, helmet-like caps, and headbands, while women wore head coverings like veils, headbands, and hair ornaments. Ancient Greeks also wore garments like the peplos and the chlamys. The peplos was a long rectangular piece of fabric that women would often wear on formal occasions, fastened at the shoulders with a pair of fibulae (brooches), and made of luxurious materials such as silk with intricate patterns or designs. A chlamys was a short cloak-like garment worn by men over a tunic or chiton. It was made of lightweight materials like wool or linen, fastened at the shoulder with a pin or brooch, and often used for travel, outdoor activities, or in battle. 🎥© antiktarih (IG) #archaeohistories

Archaeo - Histories

144,162 次观看 • 2 年前

The world's richest elites including Queen Elizabeth and G20 leaders operate clandestine, highly advanced duplication cloning centers located in underground bases like Area 51, where they engage in sickening depravity. These facilities run as a torture and sex slave factory, known secretly as Project Muffin. The key to this man-made living hell is the Consciousness Transfer: they seize your mind only when you are in full REM sleep and place it into a clone body stored on stainless steel racks. Celebrities who sign on are locked into a contract for the rest of your life, which also includes inducting their own children. The arena floor, often coated in dirt, hosts depraved torture spectacles where clones are brutally tormented stabbed, cut up, or even chained to a cross and burned for the audience's arousal. Those who attempt to expose the truth face remote controlled execution, where applying an electric current or pain to the clone causes the real person to die via heart attack or aneurysm. This is the hidden truth behind the mysterious deaths of artists associated with the 27 Club and victims like Bernie Mac and Whitney Houston. The true puppet masters are the highly evolved reptilian species, the Vril who operate from deep underground bases. They achieve body snatching (or "droning") by using a parasitic proboscis that enters through the eye. Furthermore, billionaires achieve a flawed fake immortality by recording their consciousness onto apple-seed-sized Soul Stone microchips and placing them into new hosts. The facilities use MK Ultra scenarios to psychologically manipulate clones and victims, controlling their emotions in real life. The level of depravity is beyond imagination. Silence is enforced through threats of endless torture. Look deeper into this terrifying truth by researching the testimonies of Donald Marshall on cloning, along with the information shared by Phil Schneider disclosures of Underground experiments

Sensitive content

The world's richest elites including Queen Elizabeth and G20 leaders operate clandestine, highly advanced duplication cloning centers located in underground bases like Area 51, where they engage in sickening depravity. These facilities run as a torture and sex slave factory, known secretly as Project Muffin. The key to this man-made living hell is the Consciousness Transfer: they seize your mind only when you are in full REM sleep and place it into a clone body stored on stainless steel racks. Celebrities who sign on are locked into a contract for the rest of your life, which also includes inducting their own children. The arena floor, often coated in dirt, hosts depraved torture spectacles where clones are brutally tormented stabbed, cut up, or even chained to a cross and burned for the audience's arousal. Those who attempt to expose the truth face remote controlled execution, where applying an electric current or pain to the clone causes the real person to die via heart attack or aneurysm. This is the hidden truth behind the mysterious deaths of artists associated with the 27 Club and victims like Bernie Mac and Whitney Houston. The true puppet masters are the highly evolved reptilian species, the Vril who operate from deep underground bases. They achieve body snatching (or "droning") by using a parasitic proboscis that enters through the eye. Furthermore, billionaires achieve a flawed fake immortality by recording their consciousness onto apple-seed-sized Soul Stone microchips and placing them into new hosts. The facilities use MK Ultra scenarios to psychologically manipulate clones and victims, controlling their emotions in real life. The level of depravity is beyond imagination. Silence is enforced through threats of endless torture. Look deeper into this terrifying truth by researching the testimonies of Donald Marshall on cloning, along with the information shared by Phil Schneider disclosures of Underground experiments

Paul White Gold Eagle

23,291 次观看 • 1 个月前

GOV OWNS MULTIPLE PATENTS - How To Steer & Control Hurricanes & Tornadoes Here are some key patents related to weather modification, specifically focusing on hurricane and tornado control: 1. Publication No. 20120024972 Title: Apparatus for Reducing the Intensity of a Cyclone Description: This patent involves a device that floats on water and uses a pump to spray cooler water from deeper parts of the ocean into the atmosphere. This is aimed at cooling the air, which can reduce the intensity of cyclones by depriving them of the warm air that fuels their strength. 2. Publication No. 20110284649 Title: Apparatus and Method for the Mitigation of Rotating Wind Storms Description: This method aims to weaken tornadoes by creating a rising column of warm air in the storm's path, which disrupts the atmospheric conditions that feed the tornado. It uses a combination of heaters and fans to cool the earth and surrounding air, reducing the tornado’s strength. 3. Publication No. 20110198407 Title: Method and Apparatus to Break Up or Annihilate Typhoons, Tornadoes, Cyclones, or Hurricanes Description: This invention proposes using controlled implosions to break up air and water systems that form destructive storms like hurricanes and tornadoes. It absorbs forced air and water displaced by these natural phenomena and breaks them down through implosion. 4. Publication No. 20110174892 Title: Apparatus and Related Methods for Weather Modification by Electrical Processes in the Atmosphere Description: This patent focuses on using electrical charges to modify weather patterns. The apparatus generates an electric charge at high altitudes to influence atmospheric conditions and could be used to increase precipitation or manipulate other weather elements. 5. Publication No. 20110168797 Title: Method of Weakening a Hurricane Description: This method suggests disrupting the eye of a hurricane by either inducing rainfall in the surrounding areas or using absorbent materials like oatmeal to reduce moisture in the storm. It also proposes cooling the air in front of the hurricane to slow its development. 6. US Patent No. 20060201547A1 Title: Hurricane Control via Alteration of Inner Water Vapor Content Description: This patent discusses methods to reduce a hurricane’s strength by altering the water vapor content within the hurricane's eye wall. The idea is to introduce a substance that absorbs moisture, thereby disrupting the storm's fuel source—warm, moist air. 7. US Patent No. 4712155 Title: Method of Controlling Weather Description: This patent focuses on using microwave energy to manipulate the weather, including hurricanes. It proposes directing microwaves to specific areas of the atmosphere to heat or cool air masses, potentially altering weather patterns, including storms. 8. US Patent No. 3564253A Title: System and Method for Irradiation of Planetary Atmosphere Description: This patent describes irradiating the upper layers of the atmosphere to alter weather patterns. While not specific to hurricanes, this method could be used to impact large-scale atmospheric conditions and potentially prevent or mitigate hurricane formation. 9. US Patent No. 20030085296A1 Title: Hurricane and Tornado Control Device Method: Uses sound waves to steer, disrupt, or enhance the formation of hurricanes and tornadoes. 10. US Patent No. 20060201547A1 Title: Hurricane Control via Alteration of Inner Water Vapor Content Method: Reduces hurricane strength by altering water vapor content in the eye wall. 11. US Patent No. 4712155 Title: Method of Controlling Weather Method: Uses microwave energy to manipulate weather, including hurricanes. 12. US Patent No. 3564253A Title: System and Method for Irradiation of Planetary Atmosphere Method: Proposes irradiating the atmosphere to alter weather patterns, including preventing hurricanes. 🎥 In2ThinAir #HurricaneControl #WeatherModification #PatentTech #HurricaneHelene #StormSteering #ClimateEngineering

GOV OWNS MULTIPLE PATENTS - How To Steer & Control Hurricanes & Tornadoes Here are some key patents related to weather modification, specifically focusing on hurricane and tornado control: 1. Publication No. 20120024972 Title: Apparatus for Reducing the Intensity of a Cyclone Description: This patent involves a device that floats on water and uses a pump to spray cooler water from deeper parts of the ocean into the atmosphere. This is aimed at cooling the air, which can reduce the intensity of cyclones by depriving them of the warm air that fuels their strength. 2. Publication No. 20110284649 Title: Apparatus and Method for the Mitigation of Rotating Wind Storms Description: This method aims to weaken tornadoes by creating a rising column of warm air in the storm's path, which disrupts the atmospheric conditions that feed the tornado. It uses a combination of heaters and fans to cool the earth and surrounding air, reducing the tornado’s strength. 3. Publication No. 20110198407 Title: Method and Apparatus to Break Up or Annihilate Typhoons, Tornadoes, Cyclones, or Hurricanes Description: This invention proposes using controlled implosions to break up air and water systems that form destructive storms like hurricanes and tornadoes. It absorbs forced air and water displaced by these natural phenomena and breaks them down through implosion. 4. Publication No. 20110174892 Title: Apparatus and Related Methods for Weather Modification by Electrical Processes in the Atmosphere Description: This patent focuses on using electrical charges to modify weather patterns. The apparatus generates an electric charge at high altitudes to influence atmospheric conditions and could be used to increase precipitation or manipulate other weather elements. 5. Publication No. 20110168797 Title: Method of Weakening a Hurricane Description: This method suggests disrupting the eye of a hurricane by either inducing rainfall in the surrounding areas or using absorbent materials like oatmeal to reduce moisture in the storm. It also proposes cooling the air in front of the hurricane to slow its development. 6. US Patent No. 20060201547A1 Title: Hurricane Control via Alteration of Inner Water Vapor Content Description: This patent discusses methods to reduce a hurricane’s strength by altering the water vapor content within the hurricane's eye wall. The idea is to introduce a substance that absorbs moisture, thereby disrupting the storm's fuel source—warm, moist air. 7. US Patent No. 4712155 Title: Method of Controlling Weather Description: This patent focuses on using microwave energy to manipulate the weather, including hurricanes. It proposes directing microwaves to specific areas of the atmosphere to heat or cool air masses, potentially altering weather patterns, including storms. 8. US Patent No. 3564253A Title: System and Method for Irradiation of Planetary Atmosphere Description: This patent describes irradiating the upper layers of the atmosphere to alter weather patterns. While not specific to hurricanes, this method could be used to impact large-scale atmospheric conditions and potentially prevent or mitigate hurricane formation. 9. US Patent No. 20030085296A1 Title: Hurricane and Tornado Control Device Method: Uses sound waves to steer, disrupt, or enhance the formation of hurricanes and tornadoes. 10. US Patent No. 20060201547A1 Title: Hurricane Control via Alteration of Inner Water Vapor Content Method: Reduces hurricane strength by altering water vapor content in the eye wall. 11. US Patent No. 4712155 Title: Method of Controlling Weather Method: Uses microwave energy to manipulate weather, including hurricanes. 12. US Patent No. 3564253A Title: System and Method for Irradiation of Planetary Atmosphere Method: Proposes irradiating the atmosphere to alter weather patterns, including preventing hurricanes. 🎥 In2ThinAir #HurricaneControl #WeatherModification #PatentTech #HurricaneHelene #StormSteering #ClimateEngineering

Kristy Tallman

28,331 次观看 • 1 年前

$The Boring Company’s Prufrock machine is upending a century-old tunneling industry built on painfully slow, stop-and-go cycles. While traditional tunnel boring machines must halt every few feet to install concrete liners, Prufrock excavates, lines the tunnel, and removes spoil all at once—never stopping. Legacy contractors reliant on outdated equipment suddenly face a competitor that can dig faster, cheaper, and with far less labor, rendering their bids uncompetitive almost overnight. This isn’t incremental progress; it’s Ford-style industrialization applied to underground infrastructure. Automation and remote operation slash costs and risks while scaling output dramatically, turning tunneling from a bespoke, high-risk craft into a repeatable, factory-like process. The result: tunnel networks that once cost billions and took decades can now be built for a fraction of the price and time, forcing every major tunneling firm to either adapt or fade into irrelevance. By making vast underground transportation networks economically viable, Prufrock changes the game for urban traffic decongestion worldwide. Cities can now weave layered 3D tunnel systems beneath existing roads, moving cars and transit away from surface congestion without tearing up neighborhoods. The era of endless gridlock ends not through wider highways or more trains above ground, but through scalable, affordable tunnels that finally unlock the third dimension cities have always needed.$

The Boring Company’s Prufrock machine is upending a century-old tunneling industry built on painfully slow, stop-and-go cycles. While traditional tunnel boring machines must halt every few feet to install concrete liners, Prufrock excavates, lines the tunnel, and removes spoil all at once—never stopping. Legacy contractors reliant on outdated equipment suddenly face a competitor that can dig faster, cheaper, and with far less labor, rendering their bids uncompetitive almost overnight. This isn’t incremental progress; it’s Ford-style industrialization applied to underground infrastructure. Automation and remote operation slash costs and risks while scaling output dramatically, turning tunneling from a bespoke, high-risk craft into a repeatable, factory-like process. The result: tunnel networks that once cost billions and took decades can now be built for a fraction of the price and time, forcing every major tunneling firm to either adapt or fade into irrelevance. By making vast underground transportation networks economically viable, Prufrock changes the game for urban traffic decongestion worldwide. Cities can now weave layered 3D tunnel systems beneath existing roads, moving cars and transit away from surface congestion without tearing up neighborhoods. The era of endless gridlock ends not through wider highways or more trains above ground, but through scalable, affordable tunnels that finally unlock the third dimension cities have always needed.

🌋🌋 Deep₿lueCrypto 🌋🌋

22,825 次观看 • 2 个月前

When they say you can’t have a tomahawk steak caveman-style with a view like this, don’t ever believe them. High on a foggy alpine ridge, a massive bone-in tomahawk sizzles defiantly on a natural stone slab heated by open flames, its thick cut crowned with fresh rosemary sprigs that torch and crackle in the heat, releasing fragrant smoke. Nearby, peppers and garlic roast directly in the fire, their charred skins transforming into a vibrant, homemade chimichurri. A trusty blue enamel kettle stands sentinel in the mist while a rustic wooden bowl overflows with creamy, herb-flecked sauce, ready for dipping. Thick plumes of smoke swirl into the rising fog as the meat develops that deep, perfect crust and juicy interior—then, as if on cue, the clouds dramatically part. Suddenly, the scene explodes into breathtaking clarity: jagged snow-capped peaks piercing a brilliant blue sky, a glassy alpine lake sparkling below, and miles of rugged, untamed wilderness stretching endlessly. One glorious bite of that charred, perfectly rendered tomahawk, dipped generously in the bright, garlicky chimichurri, and every limitation you’ve ever heard vanishes. This isn’t just dinner in the mountains—it’s raw proof that the most wild, unforgettable meals are forged exactly where you choose to make them, fire, stone, and all.

When they say you can’t have a tomahawk steak caveman-style with a view like this, don’t ever believe them. High on a foggy alpine ridge, a massive bone-in tomahawk sizzles defiantly on a natural stone slab heated by open flames, its thick cut crowned with fresh rosemary sprigs that torch and crackle in the heat, releasing fragrant smoke. Nearby, peppers and garlic roast directly in the fire, their charred skins transforming into a vibrant, homemade chimichurri. A trusty blue enamel kettle stands sentinel in the mist while a rustic wooden bowl overflows with creamy, herb-flecked sauce, ready for dipping. Thick plumes of smoke swirl into the rising fog as the meat develops that deep, perfect crust and juicy interior—then, as if on cue, the clouds dramatically part. Suddenly, the scene explodes into breathtaking clarity: jagged snow-capped peaks piercing a brilliant blue sky, a glassy alpine lake sparkling below, and miles of rugged, untamed wilderness stretching endlessly. One glorious bite of that charred, perfectly rendered tomahawk, dipped generously in the bright, garlicky chimichurri, and every limitation you’ve ever heard vanishes. This isn’t just dinner in the mountains—it’s raw proof that the most wild, unforgettable meals are forged exactly where you choose to make them, fire, stone, and all.

🚫👁️Drinks on Saturday🇺🇸

4,205,769 次观看 • 2 个月前

Hundreds of thousands of foreign visitors are expressing surprise that the reality of American people and everyday life is incredibly warm and welcoming—completely contrary to the aggressive, negative stereotypes often pushed by the media and social networks. The World Cup has essentially turned into a massive, grassroots cultural exchange program. Rather than the harsh environments visitors expected, they are being met with Countless fans have noted that everyday Americans are friendly, curious, and eager to help international visitors navigate their cities. Many are going viral just for being amazed by standard U.S. conveniences, like free self-serve refills, sprawling supermarkets (like Buc-ee's and Walmart), and huge portion sizes. Cultural Reversals: Instead of the polarized or chaotic image the world sees on the news, tourists are experiencing safe, community-driven environments where fans from rival nations are seen dancing and singing in the streets. This dynamic is bridging a gap, with many foreign fans admitting that the U.S. is very different from what their home news outlets or social media feeds promised. It's giving them a completely new perspective on American culture

Hundreds of thousands of foreign visitors are expressing surprise that the reality of American people and everyday life is incredibly warm and welcoming—completely contrary to the aggressive, negative stereotypes often pushed by the media and social networks. The World Cup has essentially turned into a massive, grassroots cultural exchange program. Rather than the harsh environments visitors expected, they are being met with Countless fans have noted that everyday Americans are friendly, curious, and eager to help international visitors navigate their cities. Many are going viral just for being amazed by standard U.S. conveniences, like free self-serve refills, sprawling supermarkets (like Buc-ee's and Walmart), and huge portion sizes. Cultural Reversals: Instead of the polarized or chaotic image the world sees on the news, tourists are experiencing safe, community-driven environments where fans from rival nations are seen dancing and singing in the streets. This dynamic is bridging a gap, with many foreign fans admitting that the U.S. is very different from what their home news outlets or social media feeds promised. It's giving them a completely new perspective on American culture

Gitmo (Health is a Wealth) 🇺🇸🇮🇱

41,005 次观看 • 1 个月前

The University of Missouri led by Dennis Gates has become one of the most progressive programs in the NCAA. Their secret? They are committed to evidence-based coaching and are guided by the Constraints-Led Approach (CLA) This game is an effective way for coaches to help their teams improve their finishing ability in live action. By practicing against live defense and in game-like scenarios, players can develop the necessary skills and adaptability to perform better in actual games. Implementing this drill, or similar ones that focus on live action and adaptation, could be a valuable addition to a team’s practice routine.

The University of Missouri led by Dennis Gates has become one of the most progressive programs in the NCAA. Their secret? They are committed to evidence-based coaching and are guided by the Constraints-Led Approach (CLA) This game is an effective way for coaches to help their teams improve their finishing ability in live action. By practicing against live defense and in game-like scenarios, players can develop the necessary skills and adaptability to perform better in actual games. Implementing this drill, or similar ones that focus on live action and adaptation, could be a valuable addition to a team’s practice routine.

Transforming Basketball

138,136 次观看 • 6 个月前

American Cattle Rancher Exposing That Beef Sold In American Grocery Stores Doesn’t Look Like Natural Beef “They pump gases into the packaging that artificially create a red color — the color of the meat doesn't necessarily indicate it's fresh” “I get a lot of questions sometimes like when people buy our meat they're like, well, I opened it up and it's not red. Why isn't it red? And the reason is, is because the only way to keep it red is as they pump gases into the packaging that artificially create a red color. So the meat naturally is never that red. When you cut it and it's first exposed to oxygen momentarily, it will bloom. It's called, it'll redden up just a little bit and then it'll instantly start to brown out unless you pump gases into the packaging for about 10 minutes and artificially create this like red pinkish color. So we get that question a lot. And it's like, they're like, your meat's not fresh because it's brown. It's like, well, actually it's way fresher. Our meat is brown because five minutes later, it turns to that brown color and then we flash freeze it. So you're like eating meat that's like metabolic at five minutes old versus that red fresh meat in the grocery store might be a month old. And it sat like that, but they're using artificial gases in that packaging to crea completely unnatural. — If your packaged meat then it is it is filled w to create that. It doesn' look like that. But like believe it or not, it's been sitting out for 11 days. So how could it still look so fresh? It's because it's being packed and gassed in a special process that most people never heard about, using carbon monoxide, carbon dioxide, and nitrogen, which keeps the meat looking fresh and bright red. We left two cuts of lamb out at room temperature. One was gas packed, the other, no gas. After a few days, the untreated meat turns a dark, unappealing color. But the gas-packed meat stays red, even after being left out for eight days. The only visible sign of spoilage is the package puffing out and a bad odor when opened. We had the meat analyzed in a lab, and it's no surprise that both cuts are loaded with bacteria. The color of the meat doesn't necessarily indicate it's fresh”

American Cattle Rancher Exposing That Beef Sold In American Grocery Stores Doesn’t Look Like Natural Beef “They pump gases into the packaging that artificially create a red color — the color of the meat doesn't necessarily indicate it's fresh” “I get a lot of questions sometimes like when people buy our meat they're like, well, I opened it up and it's not red. Why isn't it red? And the reason is, is because the only way to keep it red is as they pump gases into the packaging that artificially create a red color. So the meat naturally is never that red. When you cut it and it's first exposed to oxygen momentarily, it will bloom. It's called, it'll redden up just a little bit and then it'll instantly start to brown out unless you pump gases into the packaging for about 10 minutes and artificially create this like red pinkish color. So we get that question a lot. And it's like, they're like, your meat's not fresh because it's brown. It's like, well, actually it's way fresher. Our meat is brown because five minutes later, it turns to that brown color and then we flash freeze it. So you're like eating meat that's like metabolic at five minutes old versus that red fresh meat in the grocery store might be a month old. And it sat like that, but they're using artificial gases in that packaging to crea completely unnatural. — If your packaged meat then it is it is filled w to create that. It doesn' look like that. But like believe it or not, it's been sitting out for 11 days. So how could it still look so fresh? It's because it's being packed and gassed in a special process that most people never heard about, using carbon monoxide, carbon dioxide, and nitrogen, which keeps the meat looking fresh and bright red. We left two cuts of lamb out at room temperature. One was gas packed, the other, no gas. After a few days, the untreated meat turns a dark, unappealing color. But the gas-packed meat stays red, even after being left out for eight days. The only visible sign of spoilage is the package puffing out and a bad odor when opened. We had the meat analyzed in a lab, and it's no surprise that both cuts are loaded with bacteria. The color of the meat doesn't necessarily indicate it's fresh”

Wall Street Apes

293,075 次观看 • 2 年前

Do you know how to perform the “whack-a-mole” or WAM sign on your neurological examination? Just like the arcade or fair game; reemergence of involuntary movement in different body part after suppression of movement by examiner. Original name Japan: mole buster or mole smash. Key points: - It is specific but not very sensitive for functional movement disorders. - Diagnosis of a functional movement disorder ideally supported by demonstrating positive signs during neurological examination. - Development and evaluation of new positive signs is an important to improving diagnostic certainty. - WAM sign was a highly specific (78%) and moderately sensitive (52%) test for the diagnosis of FMD. Tested across a variety of functional hyperkinetic movements. - Since stress or being under pressure may worsen abnormal movements during suppression of another body part and this makes it tough to be completely sensitive or specific. - Marked difference in the inter-observer agreement values for the WAM sign between FMD and organic movement disorder patients (0.77 vs. 0.28). - Greater than a third of persons tested, intra-person variability of the WAM sign. Translation: the test result depended on which part of the body was suppressed. - History lesson: Whac-A-Mole arcade game created in 1975 by the amusements manufacturer TOGO in Japan. - Original name Mogura Taiji モグラ退治, Mole Buster or Mogura Tataki モグラたたき, Mole Smash. - Criticized for teaching children to be cruel towards animals. - Used in rehabilitation to teaching auditory processing and attention. My take is that you should never diagnose a functional movement disorder based on one examination maneuver or one visit in the clinic or hospital setting.

Do you know how to perform the “whack-a-mole” or WAM sign on your neurological examination? Just like the arcade or fair game; reemergence of involuntary movement in different body part after suppression of movement by examiner. Original name Japan: mole buster or mole smash. Key points: - It is specific but not very sensitive for functional movement disorders. - Diagnosis of a functional movement disorder ideally supported by demonstrating positive signs during neurological examination. - Development and evaluation of new positive signs is an important to improving diagnostic certainty. - WAM sign was a highly specific (78%) and moderately sensitive (52%) test for the diagnosis of FMD. Tested across a variety of functional hyperkinetic movements. - Since stress or being under pressure may worsen abnormal movements during suppression of another body part and this makes it tough to be completely sensitive or specific. - Marked difference in the inter-observer agreement values for the WAM sign between FMD and organic movement disorder patients (0.77 vs. 0.28). - Greater than a third of persons tested, intra-person variability of the WAM sign. Translation: the test result depended on which part of the body was suppressed. - History lesson: Whac-A-Mole arcade game created in 1975 by the amusements manufacturer TOGO in Japan. - Original name Mogura Taiji モグラ退治, Mole Buster or Mogura Tataki モグラたたき, Mole Smash. - Criticized for teaching children to be cruel towards animals. - Used in rehabilitation to teaching auditory processing and attention. My take is that you should never diagnose a functional movement disorder based on one examination maneuver or one visit in the clinic or hospital setting.

Michael Okun

23,006 次观看 • 2 年前

Hünkar Beğendi 📍Istanbul, Turkiye 🇹🇷 💯 #3 best Stew in the World Learn the authentic recipe: Translating literally to "The Sultan Liked It," this cornerstone of Ottoman palace cuisine is a masterclass in balancing smoke, fat, and acidity. The dish relies on a brilliant two-part structure: a robust, slow-braised lamb stew spooned over a luxuriously thick, charcoal-roasted eggplant purée. The secret to a proper Hünkar Beğendi lies entirely in the eggplant base. While traditionally charred over an open fire, slowly roasting the eggplants in the oven until the skin completely collapses works perfectly to achieve that essential, meltingly soft texture. Once scooped out, the flesh is folded into a rich béchamel loaded with sharp kaşar cheese, creating a dense, velvety base that absorbs the spiced, tomato-based juices of the meat above. Whether it was genuinely created to appease an indecisive 17th-century ruler or engineered for a 19th-century diplomatic banquet, the result is a monumental plate that perfectly bridges rustic fire-cooking with imperial refinement. Video: @mertcooks

Hünkar Beğendi 📍Istanbul, Turkiye 🇹🇷 💯 #3 best Stew in the World Learn the authentic recipe: Translating literally to "The Sultan Liked It," this cornerstone of Ottoman palace cuisine is a masterclass in balancing smoke, fat, and acidity. The dish relies on a brilliant two-part structure: a robust, slow-braised lamb stew spooned over a luxuriously thick, charcoal-roasted eggplant purée. The secret to a proper Hünkar Beğendi lies entirely in the eggplant base. While traditionally charred over an open fire, slowly roasting the eggplants in the oven until the skin completely collapses works perfectly to achieve that essential, meltingly soft texture. Once scooped out, the flesh is folded into a rich béchamel loaded with sharp kaşar cheese, creating a dense, velvety base that absorbs the spiced, tomato-based juices of the meat above. Whether it was genuinely created to appease an indecisive 17th-century ruler or engineered for a 19th-century diplomatic banquet, the result is a monumental plate that perfectly bridges rustic fire-cooking with imperial refinement. Video: @mertcooks

TasteAtlas

23,017 次观看 • 5 个月前

🔥 This is brilliant from Lee on LBC. Caller Lee takes Ben Kentish to task over the climate-change-causes-wildfires narrative and completely dismantles the idea that forests just spontaneously combust in the heat. Speaking during a discussion about the European wildfires, Lee said: “Forests, trees and grass does not spontaneously combust because it’s hot. I actually proved it because the wife’s a bit like meh. I got some leaves, I got some grass and I put it in the oven at 220°C for an hour and it did not burst into flames. It will only burst into flames because it’s dry, if someone puts a match to it or flicks a cigarette on the ground.” “So can we just dispel the myth that on 40°C heat that a tree will just spontaneously combust, because it won’t.” Absolute nail on the head. Dry vegetation burns more easily in hot, dry conditions — that’s not in dispute. But it still needs an ignition source. The vast majority of these fires are either arson or accidental. Well said, Lee. 👏

🔥 This is brilliant from Lee on LBC. Caller Lee takes Ben Kentish to task over the climate-change-causes-wildfires narrative and completely dismantles the idea that forests just spontaneously combust in the heat. Speaking during a discussion about the European wildfires, Lee said: “Forests, trees and grass does not spontaneously combust because it’s hot. I actually proved it because the wife’s a bit like meh. I got some leaves, I got some grass and I put it in the oven at 220°C for an hour and it did not burst into flames. It will only burst into flames because it’s dry, if someone puts a match to it or flicks a cigarette on the ground.” “So can we just dispel the myth that on 40°C heat that a tree will just spontaneously combust, because it won’t.” Absolute nail on the head. Dry vegetation burns more easily in hot, dry conditions — that’s not in dispute. But it still needs an ignition source. The vast majority of these fires are either arson or accidental. Well said, Lee. 👏

J Stewart

112,798 次观看 • 18 天前