Warning : Graphic unseen photos from the Abu Ghraib trials.
Philip Zimbardo: How ordinary people become monsters ... or heroes
Philip Zimbardo knows how easy it is for nice people to turn bad. In this talk, he shares insights and graphic unseen photos from the Abu Ghraib trials. Then he talks about the flip side: how easy it is to become a hero, and how we can rise to the challenge.
Sunday, November 08, 2009
Saturday, November 07, 2009
John Gerzema: The post-crisis consumer
John Gerzema says there's an upside to the recent financial crisis -- the opportunity for positive change. Speaking at TEDxKC, he identifies four major cultural shifts driving new consumer behavior and shows how businesses are evolving to connect with thoughtful spending.
Paul Debevec animates a photo-real digital face
At TEDxUSC, computer graphics trailblazer Paul Debevec explains the scene-stealing technology behind Digital Emily, a digitally constructed human face so realistic it stands up to multiple takes.
Tim Brown on creativity and play
At the 2008 Serious Play conference, designer Tim Brown talks about the powerful relationship between creative thinking and play -- with many examples you can try at home (and one that maybe you shouldn't).
Michael Pritchard turns filthy water drinkable
Too much of the world lacks access to clean drinking water. Engineer Michael Pritchard did something about it -- inventing the portable Lifesaver filter, which can make the most revolting water drinkable in seconds. An amazing demo from TEDGlobal 2009.
Understanding The Financial Crisis--For Kids and Grownups
Having difficulty understanding the 2008 US Financial Crisis? Here's a short animated video that explains - visually!
Understanding Financial Crisis - Bird and Fortune Style
Understanding Financial Crisis - Bird and Fortune Style
John Bird and John Fortune (the Long Johns) brilliantly, and accurately, describing the mindset of the investment banking community in this satirical interview.
Larry Lessig says the law is strangling creativity
Larry Lessig says the law is strangling creativity
Larry Lessig, the Net’s most celebrated lawyer, cites John Philip Sousa, celestial copyrights and the "ASCAP cartel" in his argument for reviving our creative culture.
Tricks for Controlling Portion Size:
What do a computer mouse and a hockey puck have to do with controlling food portions? Dietitian Tanya Zuckerbrot reveals tips to help you keep your waistline in check
Tricks for Controlling Portion Size: What do a computer mouse and a hockey puck have to do with controlling food portions? Dietitian Tanya Zuckerbrot reveals tips to help you keep your waistline in check
The Evolution of Digital Communities
The Evolution of Digital Communities
Ethan Zuckerman talks about the history of digital communities as a primer for a panel on the community dimensions of the media. The panel was part of Beyond Broadcast 2006. More videos: http://www.youtube.com/user/BerkmanCenter
Friday, November 06, 2009
MEMS Industry Group: An Introduction to MEMS
Using the MEMS accelerometer and the digital micromirror as an example, this DVD explores MEMS technology in a concise, easy to understand, 8.5-minute package. Examples of MEMS are given from all industries, including industrial, automotive, life sciences, and consumer electronics.
How to Bronze Your Salmon
How to Bronze Your Salmon
Craig von Foerster, executive chef of the Post Ranch Inn’s Sierra Mar Restaurant, sears his salmon on one side to lock in the juices; this technique works on halibut, sea bass, or any other dense-fleshed fish.
How to Make a Quick Salsa
How to Make a Quick Salsa
Chef Deborah Schneider, author of ¡Baja! Cooking on the Edge, makes her ancho chile salsa recipe, sharing important information along the way—like how Mexican oregano is different from oregano you’d normally find at the grocery store. See more of Schneider’s basic Mexican cooking tips: how to core a pepper, how to core a tomato, how to pit an avocado, how to toast dried chiles, and a guide to Mexican dried chiles.
Poach an Egg
Poach an Egg
Associate Food Editor Aida Mollenkamp demonstrates how to achieve the perfect poach. Poached eggs can be kept refrigerated for a day or two; in the second video, Aida shows how to reheat the cooled egg. Poached eggs are a lovely accent to many dishes—breakfast, lunch, or light dinner. We like them in the almost-classic Salade Lyonnaisey and in this Roasted Asparagus with Poached Eggs and Miso Butter.
How to Soft-Cook EggsSoft
How to Soft-Cook Eggs
Douglas Ford, sous-chef of LA’s Lucques, always uses farm-fresh eggs when he cooks, insisting that they taste different than mass-produced ones. He adds some vinegar to the boiling water (it makes the shell easier to remove later), and then cooks an average-sized egg for 8 minutes. A smaller egg only needs 7 minutes, and a larger egg, like a duck egg, needs up to 9 minutes to reach the perfect consistency.
How to Steep Tea with David Wong
David Wong, director of tea culture and education at Tillerman Tea, has seen all of the wrong ways that people brew tea. He’s here to show you the right way. There are three “hows” of steeping: how hot the water should be, how much tea to use, and how long to steep.
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