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Gov. Baker chokes up while denouncing terror from Charlottesville - Duration: 1:55.
For more infomation >> Gov. Baker chokes up while denouncing terror from Charlottesville - Duration: 1:55. -------------------------------------------
Local Lego love hoping to kickstart 'iBrix' idea - Duration: 2:10.
For more infomation >> Local Lego love hoping to kickstart 'iBrix' idea - Duration: 2:10. -------------------------------------------
Honey: Brought to You by Bees | FoodStuff - Duration: 13:47.
Cheers.
Cheers.
To a good episode.
Where nothing completely abnormal happens.
Yeah.
Nothing like that kale incident.
No.
Nothing like that.
I got a good feeling about this one.
[Bees buzzing].
Honey is humanity's original sweetener -- cave paintings dating back 21,000 years depict
honeycomb, and others from 8,000 years ago show honey collection.
Produced by hard-working honeybees, the stuff flavors foods from savory sauces and glazes
to desserts and drinks in cuisines around the world.
We wanted to learn how swarms of tiny insects make this magic possible, so we went to the
source: The bees!
Well, translated through a local scientist who works with them.
I'm Jennifer Levy.
I work here at Georgia Tech.
I teach various science classes including biology and I'm also the director of the
Urban Honey Bee Project.
We choose the challenge of studying how urban habitats effect bees.
The traditional way that a honey bee hive reproduces is that in the spring time, the
queen will lay a lot of eggs and the hive gets crowded.
When the hive gets crowded, they start to raise new queens, and so those queens will
leave the hive and fly to a mating area called the drone congregation area where the male
bees hang out.
The queen will mate with sometimes up to 20 different males during that flight.
If those males are related to each other, the colony that she founds later will be less
genetically diverse.
We don't know in urban areas whether there's a big gene pool or a small gene pool and we're
just, we're curious about that.
Bees leave the hive and they go and forage for nectar.
That nectar is basically a dilute sucrose solution.
The bees will ingest this nectar and they have an enzyme in their honey stomach called
invertase.
And this enzyme is really cool.
It cleaves sucrose, which is a disaccharide into two monosaccharides, glucose and fructose.
When they return to the hive, they dehydrate the nectar by drying it with their wings and
until much of the water is removed as possible.
They also swallow and regurgitate the nectar over and over again, reducing moisture in
and adding enzymes to the honey.
They found honeys in tombs in ancient Egypt that was not spoiled and it's because of
the lack of water that it doesn't spoil.
And basically it can stay in that honeycomb for a really long time without spoiling but
the bees consume it all winter long.
They eat the honey and they use that sugar as energy and they shiver to generate heat
in the hive and keep the queen warm.
When it comes to humans harvesting, humans have, you know, for centuries, thousands of
years probably, have selected for bees that produce more honey than they need.
You can remove, safely, of honey and then leave enough for the bees to survive the winter.
So this is an extractor and you put a frame of honey in there like that after you've
cut off the capping and then, this is a hand crank one but they have motorized ones also
and you just spin it, spin it, spin it, spins the honey out and it will just drain down
the sides and there's a spout at the bottom.
You can filter it or you can pasteurize it.
There's not processing that has to be done to it, you can eat it straight out of the
hive basically.
My name is Thomas McKeown, I'm the executive chef here at the Hyatt Regency Atlanta.
And you guys have an apiary on your roof.
Correct.
That's right -- high above the streets of downtown, the Metro Atlanta Beekeepers Association
helped the Hyatt set up beehives in 2013.
(They're actually rescue bees, from a colony transportation accident on a nearby highway.)
Our main philosophy for food is food thoughtfully sourced, carefully served.
Where we source our product, is it sustainable, is it good for the environment.
With all that we're hearing with bees and apiaries around the country, it made sense
to have a hive and to really produce our own honey.
We have actually two hives.
It's on the 25th floor.
Not only do we have two hives but we have 12 raised beds on the top of that roof.
We will have water that's collected from the air-conditioning unit and it'll just
be self-sufficient, so being able to produce items like herbs and tomatoes for this restaurant
here is really unique thing when you're in the heart of downtown Atlanta, which is
a concrete jungle in a way, just in the center of the city, but when you look out there's
so much foliage across the city, but to have on top of our roof and be able to use it here
is really a unique way to talk about local and really be true about it.
We are chefs and we run a large hotel here in downtown Atlanta.
We have four different outlets at different restaurants.
Keeping up with that and having to do the honey ourselves is difficult but we are true
to process every time.
Honey, I think just because it tends to be hostile to the growth of microbes, has been
used for all kinds of things like wound dressings.
If beer is 6,000 years old and wine is 7,000 years old, mead is easily 10,000 years old.
If you can imagine, like right, people didn't have sources for sugar and sweetness, they
knew if you found a hive you could smash that thing open and you'd have some honey.
So it's not that farfetched to think that some of that honey was then diluted with water
to make unstable so that it could ferment.
What makes mead mead is that it is honey is your source of sugar that we're creating
the alcohol from.
'Take one gallon of honey and four of water.
Boil then scum.
Boil and scum them till there rise no more scum.
Then put into your spice a little bruised, which is most of cinnamon, a little ginger,
a little mace and very little cloves.
Boil with the spice in it till it bear an egg.
Then take it from the fire and let it cool in a wooden vessel till it but lukewarm.
Then put it into hot toast of white bread spread over both sides pretty thick, with
fresh barm.'
I don't know what that is.
Part of the reason most meads actually fell out of popularity was because of price.
People learned to farm.
You could grow your wheat and your barely and your different ingredients to make beer.
Honey was harder to get.
That's when we saw the shift towards beer.
People that make mead today, they come from kind of two different schools.
There's a lot of folks that make stuff that's more of a wine style, and then it falls almost
into like a dessert wine.
It's high residual sugar, still.
What we're seeing I think is a trend where people are moving towards more beer-style.
A lot of folks don't actually heat, they just blend honey and water.
We actually do take things to a boil.
It ferments.
That's usually seven days or so.
We cold-crash, so you take the temperature of the liquid, you bring it down to 32 degrees
or so.
We do run through a filtration just to make sure that there's no cloudiness and we want
as clean of a product coming through when it goes either into kegs or into bottles.
I think the biggest challenge in the mead world has been education.
People don't know what it is.
When they do try it, they're usually very surprised that it's light, it's almost
champagne-like, maybe cider-like.
So it's sort of a wild space because people can do it in so many different ways.
All the stuff that's going on with insecticides and the bees dying across the country.
Last year was the first year that we actually lost 50%, meaning that 50% of the hives in
the country died.
They're insects and they repopulate very quickly so we can recover but still it's
very alarming that we're losing half of our population year over year.
Starting about 2005, a lot of beekeepers were returning to their hives and discovering that
despite the fact that there was abundant food left in the hive and sometimes there were
little baby bees or sometimes even a queen, but there were no adult bees.
Because it was mysterious, people gave it this mysterious name, colony collapse disorder.
It's pretty much determined that it's multi-factorial.
Diseases, pesticide exposure, poor nutrition as a result of not having enough flowering
plants in a given area or the wrong types of flowering plants in a given area.
We're slowly trying to figure out what is causing the worst problems for the bees and
trying to mitigate those factors.
We've had anywhere between two and seven hives on the roof of this building right in
the middle campus.
We like to keep it around, you know, three or four hives.
Last summer, our hives really suffered.
It was probably a combination of disease, so varroa mites are dangerous to bees, they
spread viral diseases to bees and also, I think last year there was a lot more pesticide
application not just on campus but around Atlanta in general because of the fear of
Zika virus.
Last year we had a lot of issues with hives and we had quite a few hives die on us.
It was really a tough year for bees from the mites that were attacking and so on.
We ended last year with probably 1,500 bees in our colony, which is really low and we
were really scared that we were going to lose it for the fifth time in the space of a year.
We did insulate it down and we put as much into it as possible and when we opened it
up for the first time, to see the amount of bees in there was amazing, we got so excited
and we're back up to I would guess to 80,000 to 100 in that one hive.
But we definitely had mites in our hive and we've actually inspected this last weekend
and we couldn't find any so it was a great sign, it means that we're keeping up on
what we need to do.
But we're using a lot of the natural ways, we don't use chemicals, keeping it as natural
as possible when it comes to honey.
It's a real challenge trying to figure out how can we treat for mites.
There have been some studies trying to develop genetic methods of killing mites or neutralizing
the viruses that the mites carry.
There is some really interesting work in trying to breed bees that are resistant to mites.
You can definitely help native bees especially by just planting flowers in your yard, making
sure that the plants that you purchase and install don't contain pesticides.
Any insecticide that kills adult mosquitos will also kill bees.
So just apply mosquito repellant to yourself and then that's not toxic to anything.
75% of the world's food crops require some sort of pollination.
Bees aren't there just for honey.
You know, cross-pollinating, without them we would have issues across the board with
production of vegetables, fruit and so on so it's just an exciting feeling as a chef
to know that you're doing your part.
Should we taste some honey?
Yes.
Yeah.
This is some from the hive that we got last week.
The honey is pure raw honey and this is actually the honeycomb right from the hive's that
we cut out, and a really unique flavor.
So we'll utilize it on our charcuterie plate and our drinks here in Polaris, our rotating
restaurant on top of the main tower.
It's unique, it's different every year, so it really depends on where the bees are
going and where they're getting their nectar and where the nectar flow is coming from.
The first year we got it, our honey was a little darker.
Last year I felt like it had a flowery flavor.
It kind a hint of lavender to it.
And this year as you taste, this one kind of has a bit of tulip to it, maybe even a
bit of dogwood flavor to it which is really unique to Georgia of course.
Raw, metro Atlanta honey.
We call it the blue dome honey.
I'm actually having like a really intense, uh, like scent-related memory for my grandparents'
house in Ohio.
Amazing what food does, right?
No matter where you're from in the world, what part, what culture you're in, food
brings people together.
And it's about the memories and that you grew up with or what you can think back to
that makes food that interesting and unique part of what we do everyday.
It's really exciting.
Absolutely.
That's exactly why we're doing this show.
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Аренуемый участок Вилейского водохранилища - Duration: 4:18.
For more infomation >> Аренуемый участок Вилейского водохранилища - Duration: 4:18. -------------------------------------------
Sharpening Carbide Cutters | Woodturning How-to - Duration: 3:16.
Hi I'm Mike with Craft Supplies USA and in today's pro tip, we're going to show
you how to re-sharpen the cutter from a carbide insert turning tool.
Carbide insert turning tools are very popular these days.
They're easy to use, stay sharp a long time,
and the cutter swaps out in a few seconds when it becomes dull.
And many turners aren't aware that they can re-sharpen those cutters. And it only takes about 30 seconds on a diamond stone.
The easiest way to tell if a cutter is dull is if there's a lot of chatter and vibration during a cut.
The dull cutter also requires more force to make a cut, which
again creates vibration.
And nobody likes a dull cutter, so let's get this thing tuned up.
First, let's inspect the cutter.
Wipe off any pitch build-up
and look for nicks and chips in the cutter.
If the cutter's damaged, it's best to replace it, but this cutter looks okay to sharpen.
Carbide is extremely hard, so traditional oil and water stones don't work very well.
We recommend a fine diamond stone somewhere between 600 and 1000 grit.
I'm going to use a Trend Carver's Stone with 600 grit on one side and 1000 on the other.
The only surface of the cutter that we'll sharpen is the top.
You don't want to sharpen the bevel and change the shape of the cutter.
Lay the stone flat on the bench and apply a few drops of Lapping Fluid. The fluid prevents the stone from rusting and clogging.
Place the surface of the cutter flat on the stone, and using light pressure, move it around in a circular motion.
Try and use most of the surface of your stone to evenly apply wear.
You'll see a black slurry buildup in just a few seconds and that's the diamond doing its job.
Keep sharpening for about 30 seconds and you're done.
Here's a quick little tip before we put the cutter back on the tool.
Most likely the little rotation indicators on the top surface have been removed, so just
use a sharpie and put a new mark on the bottom, so it doesn't wear off.
This will help you keep track of the dull faces each time you rotate the cutter.
In no time, you can whip that dull cutter back into shape, and at the same time you can
save a little bit of money while getting more life out of your cutters.
I can't promise that a re-sharpened cutter performs exactly as well as a new cutter, but from
our testing we couldn't perceive a difference.
However, there was a huge difference between a dull cutter and a re-sharpened cutter.
It's a difference that felt more than seen, but well worth the effort.
And like we always say, "sharp fixes everything".
If you liked the video, give it a thumbs and subscribe to our channel.
Also, be sure to visit us online at woodturnerscatalog.com for the largest selection of woodturning supplies in the industry.
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¡Julión Álvarez no puede hablar con su familia! | Un Nuevo Día | Telemundo - Duration: 1:11.
For more infomation >> ¡Julión Álvarez no puede hablar con su familia! | Un Nuevo Día | Telemundo - Duration: 1:11. -------------------------------------------
JUST IN: Guam's Governor Sends Shock Message to Trump. Media Stunned. | Top Stories Today - Duration: 3:26.
JUST IN: Guam's Governor Sends Shock Message to Trump.
Media Stunned.
Our media has done everything it can to make President Trump seem incompetent at this time
of national emergency.
Despite the fact that many of our top military figures have confidence in Trump's ability
to handle the North Korea situation, we see the usual message spun in the mainstream news
media outlets.
To the media's surprise, however, Guam's Governor made a shocking statement.
Independent Journal Review reported that Governor Eddie Baza Calvo stated to President Trump,
"As the governor of Guam representing the people of Guam and as an American citizen,
I have never felt more safe or confident than with you at the helm.
So, with all the criticism going on over there from a guy that's being targeted, we need
a president like you.
So I'm just so thankful.
I'm glad you're holding the helm, sir."
As Guam stands at the forefront of a possible North Korean attack, citizens of the small
island territory have reason enough to be concerned for their lives.
However, Guam Governor Eddie Baza Calvo was reassured by President Trump, who said "…we
are with you 1,000 percent."
The president reiterated his support for the people of the island nation, saying, "We're
going to do a great job for you, don't worry about a thing.
They should've had me in years ago…That was the time.
And frankly, you could've said that for the last three presidents."
"All over the world, they're talking about Guam…Tourism is going to go up, like, tenfold…It
just looks like a beautiful place," Trump said to the governor, a reassuring suggestion
that Guam will stay unscathed in the coming months.
Among the justifiable concerns of the American people, Trump remains confident that North
Korea won't follow through with action on their provocations, and suggested on Thursday
that the country would face an attack "the likes of which nobody's seen before, what
will happen to North Korea."
"He's not going to go around threatening Guam," Trump told the press about Kim Jong-un's
posturing.
"And he's not going to threaten the United States.
And he's not going to threaten Japan.
And he's not going to threaten South Korea."
These remarks have earned Trump the respect of Governor Calvo who, amongst other things,
went on to say that he has never felt safer than with Donald Trump as the president.
In spite of what the media would have Americans believe, Trump has been doing an exemplary
job leading this nation against the threat that North Korea poses.
This has been in complete contrast with the past few administrations.
Last week, Christian News Alerts covered a story that revealed how some of the past administrations,
instead of dealing with the North Korean threat, chose to pursue an appeasement deal – offering
the rogue nation $5 billion in cash and two nuclear reactors if they promised to give
up on their path to develop a nuclear weapon.
Twenty-plus years past that decision, we are relearning the same lessons in foreign policy
that Chamberlain learned when trying to appease Hitler: Appeasement doesn't work.
How the media intends to spin this is up to them, but regardless of what we see or read
in the news, his actions are proving that President Trump is doing his utmost to keep
the United States and her allies safe and secure.
what do you think about this?
Please Share this news and Scroll down to comment below!
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Scientists Bury GPS in Antarctic Ice to Measure Effects of Tides - Duration: 3:19.
I'm Ryan Walker. I work here at the Cryospheric Sciences Lab.
I work on computer simulations of the
Antarctic and Greenland ice sheets.
to project how much of the ice is going from
land into the ocean because it's possibly
an important contributor to sea level rise under climate change.
My name is Christine Dow.
I'm researching sub-antarctic lake developments,
so using numerical models to see how water
builds up and depletes underneath the Antarctic ice sheets.
So we went to the new South Korean research station
Jang Bogo at Terra Nova Bay not too far from
the United States McMurdo base.
The Korea Polar Research Institute
fed and housed us for five weeks and
provided helicopters and worked with us.
It was something that we absolutely could not have
done without them.
In this first study, we were looking at how the ocean
tides affect the motion both horizontally and vertically
of the Nansen Ice Shelf.
Examining how the ice shelf responds to tides
helps us get at the dynamics of how the ice flows and
we're hoping will help future computer simulations.
In order to get over to the Nansen Ice Shelf
you fly over extremely dramatic cliffs,
very large areas of ice cravassing.
So it's quite spectacular on the way over.
There was one particular moment, actually,
when we first arrived to our tilt meter site.
There was no wind at all and
there was quite a lot of snow around.
And the most poignant thing I think was the silence.
When the helicopter shut down, nobody was talking.
You could not hear a single thing and that's such
an usual thing to be able to find in the world.
No plane noises, no electricity noises, just absolutely nothing.
And it was one of the most spectacular places I've ever been.
The Antarctic ice sheet is flowing under its own weight
spreading out from the center of the continent out
to the edges and when it reaches the ocean
it goes afloat as ice shelves.
And where you have ice shelves
that are in bays where the ice contact with the rock walls
this friction acts to hold back the ice flow,
so in some sense
these smaller ice shelves are like corks.
So as soon as you remove them, there's nothing preventing
the ice mass from moving quick down.
If these calve off, if these break off
right back to where the ice is resting on land
it can speed up dramatically and it's particular worry
at the moment that the ice shelves around the Antarctic
are going to break up and then we're going to see
an unprecedented speed up in the ice coming out
of the center of the ice sheet.
[beeping]
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Julión Álvarez habló de su familia y su infancia | Suelta La Sopa | Entretenimiento - Duration: 2:37.
For more infomation >> Julión Álvarez habló de su familia y su infancia | Suelta La Sopa | Entretenimiento - Duration: 2:37. -------------------------------------------
Quicksilver Meets Wolverine, Charles, Hank | X-Men Days of Future Past (2014) Movie Clip - Duration: 2:53.
- Here, here, here. - Where?
- Just stop here. - All right, all right.
Next time I'm driving. Don't get used to it.
What's he done now?
I will just write you a check for whatever he took.
We just need to talk to him.
Peter! The cops are here. Again.
I'm a princess. What are you?
I'm the Wolverine.
Where is your brother?
- Go upstairs and bug your sister. - But she bugs me.
What do you guys want?
I didn't do anything. I've been here all day.
Just relax, Peter. We're not cops.
Of course you're not. If you were, you wouldn't be driving a rental car.
How did you know we've got a rental car?
I checked your registration when you were walking to the door.
I also had some time to kill so I went through your rental agreement.
Saw you were from out of town. Are you FBI?
No, you're not cops. What's with this gifted youngsters place?
That's an old card.
- He's fascinating. - He's a pain in the arse.
What, a teleporter?
No, he's just fast.
And when I knew him he wasn't so... young.
Young? You're just old.
So you're not afraid to show your powers?
What powers? What are you talking about?
Do you see something strange here?
Nothing anybody would believe if you told them.
So, who are you? What do you want?
- We need your help, Peter. - For what?
To break into a highly secured facility...
and to get someone out.
Prison break?
That's illegal, you know.
Only if you get caught.
So, what's in it for me?
You, you kleptomaniac, get to break into the Pentagon.
How do I know I can trust you?
Because we're just like you.
Show him.
That's cool, but it's disgusting.
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¿Cristiano Ronaldo se vengó de Messi? | Suelta La Sopa | Entretenimiento - Duration: 0:34.
For more infomation >> ¿Cristiano Ronaldo se vengó de Messi? | Suelta La Sopa | Entretenimiento - Duration: 0:34. -------------------------------------------
¡Conoce el restaurante que hace todo a base de aguacate! | Un Nuevo Día | Telemundo - Duration: 2:50.
For more infomation >> ¡Conoce el restaurante que hace todo a base de aguacate! | Un Nuevo Día | Telemundo - Duration: 2:50. -------------------------------------------
Cardi B Vs Amber Rose: Which Lingerie Clad Star Nearly Broke The Internet With Steamy Pics? - Duration: 2:13.
It's getting hot in here so take off most your clothes!
Cardi B and Amber Rose are two of today's hottest stars,
and that means fans are psyched when they post a sexy new pic.
But whose lingerie reigns supreme?
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