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Watch Jimmy Kimmel Slam Sarah Palin for Her Part in Climate Hustle
Jimmy Kimmel generally keeps things relatively light, comedy wise, on his late night show. But apparently, Sarah Palin’s appearance in a new climate change denial film called Climate Hustle got the host fired up enough to take up the dumb-dumbness that is both Palin and the entire climate change denial brigade, aka, the GOP.
Kimmel shows two clips from the film of Palin who, in typical word-salad fashion, basically states that climate change is a big conspiracy that’s harming our kids most of all. She suggests that people are being deluded into not seeing through the whole sham just because 97 percent of scientists agree that it’s a real thing.
Again, this is brainiac Sarah Palin talking, telling you that you should took her word for it over pretty much every scientist on the planet.
“[T]he idea that she knows more than 97 percent of scientists is offensive. It’s dangerous,” Kimmel said. “No matter what Sarah Palin and these geniuses she surrounds herself with try to tell you, climate change is not a liberal-versus-conservative thing. But the people who profit from ignoring it want you to believe it is.”
The host kept going from there, weaving comedy with a pretty on-the-nail takedown of the entire climate-change-denial industry:
“2014 was the warmest year ever until 2015 became the warmest year ever. Now 2016 might turn out to be even warmer than either of those. You know how you know climate change is real? When the hottest year on record is whatever year it currently is.
“A huge majority of climate scientists say climate change is happening. They say we’re causing it and we need to do something about it before it has a terrible effect on all of us. There’s no debate about the greenhouse effect, just like there’s no debate about gravity. It someone throws a piano off the roof, I don’t care what Sarah Palin tells you. Get out of the way, because it’s coming down on your head.
“Ninety-seven percent of climate scientists agree on this. And 97 percent of scientists don’t agree on much. Even one out of five dentists don’t believe in sugarless gum for their patients that chew gum. But almost half our representatives in Washington, apparently, know more about science than our scientists. Or they pretend to, because big corporations give them a lot of money to make sure they can keep doing the destructive things that they do."
Kimmel offered a few more moments of levity (“What if I decided to deny the existence of yogurt? Think about it! I’ve seen the containers, I just don’t believe there’s anything in them.”) before turning the floor over to a bunch of actual scientists—people with actual degrees who can speak from a place of authority perhaps millions of miles beyond Palin—who reassure us, one by one, that they’re “not fucking with you.”
Good job, Jimmy Kimmel. It’s sad we have to keep saying this, but there you have it.
Check out the clip in its entirety here:
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By Zulfikar Abbany
Bread has been a source of basic nutrition for centuries, the holy trinity being wheat, maize and rice. It has also been the reason for a lot of innovation in science and technology, from millstones to microbiological investigations into a family of single-cell fungi called Saccharomyces.
Chemical leavening<p>If you like a little heft in your loaf, you will need a leavening agent.</p><p>For those short on time, you can use baking soda. That's a chemical compound of sodium bicarbonate mixed with potassium bitartrate, or cream of tartar.</p><p>Soda breads have their traditions in parts of eastern and central Europe, and in Ireland and Scotland, with Melrose loaves and "farls."</p><p>They can taste a bit bland, though, and are often considered only as an emergency solution on Sundays. No disrespect intended: They taste just fine fresh from the oven.</p><p>Whether it's chemical or more "natural," leavening relies largely on the production of carbon dioxide.</p><p>When you mix an acid, such as vinegar, buttermilk, yogurt or apple cider, with an alkaline compound like baking soda, you get CO2. That CO2 creates bubbles, which in turn capture steam in the oven and allow a bread to rise.</p><p><span></span>But it's better with yeast. Tastes better, too. It just takes more time. </p>
What is yeast?<p>There are yeasts all around us — on grains, in the air, in biofuels. It even lives inside us, but that's not always a good thing.</p><p><a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1090575/pdf/1471-2334-5-22.pdf" target="_blank">Candida yeast</a> can cause infections of the skin, feet, mouth, penis or vagina if it builds up too much in the body.</p><p>One of the most common yeasts, however, is <em>Saccharomyces cerevisiae</em>. That's <a href="https://www.dw.com/en/an-early-beer-archaeologists-tap-ground-at-worlds-oldest-brewery/a-45480731" target="_blank">"brewer's"</a> or "baker's" yeast.</p><p>You can get fresh baker's yeast, often in 42-gram (1.48-ounce) cubes, or as dried yeast (quick action or active, which requires rehydration) in a sachet of 7 grams.</p><p>There's little difference: One is compressed and the other is dehydrated and granulated. But they do the same thing, essentially. </p><p>Some commercial yeast producers add molasses and other nutrients. But natural yeast has plenty of useful nutrients in it anyway, including B group vitamins, so who knows whether it's good or necessary to add them. </p>
How does yeast work?<p>When you mix flour, yeast and water, you set off a veritable chain reaction. Enzymes in the wheat convert starch into sugar. And the yeast creates enzymes of its own to convert those sugars into a form it can absorb.</p><p>The yeast "feeds" on the sugars to create carbon dioxide and alcohol. The yeast burps and farts, releasing gases into the mix, and that creates bubbles to trap CO2. </p><p>It's a vital fermentation process that breaks down the gluten in the flour and helps make your bread more digestible.</p><p>The yeast cells split and reproduce, generating lactic and carbonic acid, raising the temperature and ultimately adding flavor to the mix.</p><p>The longer you leave the yeast to do its thing, the better for your bread. Time is more important than the amount of yeast. </p><p>In fact, that's an enduring question — how much yeast? I'll use 20 grams fresh yeast for 500 grams of flour. Others say that's enough yeast for 1 kilo. If you are converting a dry-yeast recipe to fresh yeast, some bakers advise tripling the weight. So, if a sachet of dried yeast is 7 grams, your fresh yeast is 21 grams.</p><p><span></span>But that also depends on the flours you are using, temperatures in the bowl and the room, and a host of other things. You'll just have to experiment and see. No number of books (and I've read a stack on bread) will help as much as trial and error.</p>
Wild yeast: Sourdough<p>So, good bread needs time. If you have a lot of time, why not move it up a notch and grow wild yeast — a sourdough starter — in your own home?</p><p>A sourdough starter is not to be mistaken (as it often is) for the leaven, or "mother," "sponge," or <em>levain</em>. That's more a second stage, a descendant of the starter. You take a scoop from your starter and add it to another flour and water mixture when you prepare the dough for a new loaf. </p><p>The sourdough process utilizes yeasts naturally present in flour and … yet more time. A longer fermentation process allows a richer lactic acid bacteria <em>lactobacilli</em> or LAB to evolve, and that can be healthy for your gut microbiome.</p><p>It's simple enough to start a sourdough starter. All you need is flour, warm water and time.</p><p>Some suggest equal measures of whole-grain flour and water at 28 degrees Celsius (82 degrees Fahrenheit), some say room temperature — just don't let the water exceed 40 C or the yeasts will die. Some suggest two parts flour to three parts water. But it's up to you whether you want a drier or wetter starter. You will know only through experimentation. </p><p>Some say you should filter tap water to remove chemicals like fluoride and avoid using water that's boiled and then cooled. Others say that really doesn't matter.</p><p>The main thing is, keep it clean and give it time. Days, weeks, months and years.</p>
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