Cheetahs are the fastest runners on the planet. Combining the resources of National Geographic and the Cincinnati Zoo, and drawing on the skills of an incredible crew, we documented these amazing cats in a way that’s never been done before.
Using a Phantom camera filming at 1200 frames per second while zooming beside a sprinting cheetah, the team captured every nuance of the cat’s movement as it reached top speeds of 60+ miles per hour.
The extraordinary footage that follows is a compilation of multiple runs by five cheetahs during three days of filming.
For more information about cheetah conservation, visit http://www.causeanuproar.com/
John Palmer offers up this clone of Red Nectar Ale in his book How To Brew. Ambers, one of Palmer's favorite styles, bridge the gap between hops and malt through the creation of a malty-sweet ale with apparent hop flavors and aromas.
Don't you dare call this a cider! Well you can, but the apples odd-shaped cousin, the pear, ferments to create a beverage better known as perry. Traditionally stronger than apple cider, perry is more in line with a champagne or liqueur.
This recipe is one of the "Twelve Beers of Christmas" from Randy Mosher's book Radical Brewing: Recipes, Tales & World Altering Meditations in a Glass! The addition of crabapples and a lambic culture create a festive ale with a tart, cha
“Food is naturally different. So, I just really want to honor that variety and let the chili peppers do the talking.”
Meet Jolene Collins, the founder and artisan behind Jojo’s Sriracha in Brooklyn, NY. Jolene is obsessed with sriracha. She discovered the chili sauce at age 15, when, in a hunger frenzy, she coated her tuna sandwich and potato chips with the unfamiliar condiment. When she recounts the story, you can see she remembers it as if time stopped. It was a moment she’ll never forget. A moment that maybe, just maybe, foreshadowed her destiny.
So, enjoy Jolene’s spicy little story about the unlocked potential of the sriracha you know and, probably, love. She’ll have you convinced that her artisan sriracha, is so much more than the average cock sauce.
Thanks so much for supporting food. curated. and small artisans! Happy Eating!
To find out where to purchase this one-of-a-kind sriracha, visit: http://www.foodcurated.com
Or chat with me on Twitter: http://www.twitter.com/SkeeterNYC
Did you know there’s a place where you can learn just about anything you’d like? It’s true! It’s called YOU TUBE!!! Sure, YouTube has hundreds of thousands of hours of deliciously time-wasting content, but it’s a whole lot more than just a black hole of pet videos and FAIL clips. If you know where to go, YouTube has some of the best educational content on the planet! And although watching Kahn Academy all day might be a bit dry, the creativity of YouTube creators has allowed “education” to be transformed in variety of amazing and engaging ways. YouTube probably won’t replace schools anytime soon, but it’s a pretty rad alternative. So time to stop watching cat videos and get your learn on!
Let us know what sorts of crazy ideas you have, about this episode and otherwise:
Tweet at us! @pbsideachannel (yes, the longest twitter username ever)
Email us! pbsideachannel [at] gmail [dot] com
Hosted by Mike Rugnetta (@mikerugnetta)
Made by Kornhaber Brown (http://www.kornhaberbrown.com)
Endless motherfucking bacon! 3D-printed, you can get your own print here: http://www.shapeways.com/model/735764/bacon_mobius_strip.html
A full color, delicious strip of bacon, twisted around itself, having only one side.
All the textures are raised and carved onto the surface, the colors are bright and clear, and the edges have a scrumptious wavy twist. The material is thin enough to be semi-translucent, and of undeniable baconness.
This recipe comes courtesy of the American Homebrewers Association staff brew-team, the Brew Tang Clan. "Punkin Head," is a dark ale with a sweet malt backbone complimented by the pumpkin and spices.
