Vibramar Tech’s Post

In an ever-evolving field of food science and preservation, the journey from ancient practices to modern innovations is marked by a steadfast commitment to knowledge and process. This article explores the dynamic nature of these disciplines, while addressing challenges posed by online discourse, cult-like mentalities, the pitfalls of groupthink, and the importance of critical thinking. I also share how authority bias plays a major role in the 'noise' we hear online, share tips on how to safely navigate online canning groups with discernment and help readers avoid falling victim to misinformation or bias. Click the link to enjoy this informative read. Be sure to share your experiences with various online canning groups in the comments. https://ow.ly/Xumk50TB36e “I don’t want to see this divide. If there is one thing we can come together on, it’s food!” – Diane Devereaux, The Canning Diva® #canning #homecanning #thedigitalage #tips #themoreyouknow #science #innovation #foodscience #critialthinking #thecanningdiva

New Documentary Series: How It's Made - Amphoras! In this highly visual documentary series we dive deep into the science and producing of brilliant winemaking tools, such as amphoras, barrels, yeast and cork. In this episode it’s all about amphoras. Let's take a look how modern amphoras are made and how they managed to combine the benefits of antiquity with the advantages of modern technology. Watch it on WineMasters.TV!

New Documentary Series: How It's Made - Amphoras! In this highly visual documentary series we dive deep into the science and producing of brilliant winemaking tools, such as amphoras, barrels, yeast and cork. In this episode it’s all about amphoras. Let's take a look how modern amphoras are made and how they managed to combine the benefits of antiquity with the advantages of modern technology. Watch it on WineMasters.TV!

With Conan O'Brien's unhinged, now-legendary interview on Hot Ones, I have have been thinking about spicy food and why we like it this past week. I personally love spicy food and do dream about how I would fare facing the wings of death (I would probably be a little more composed than Conan, I hope!) This video gives a brief overview of the differences of spice between wasabi and chili peppers, and the mystery of why we like spicy food is discussed in this video. Do you like spicy food? If you don't, this video also talks about how to build your heat tolerance to possibly one day being a Spice Lord.

The new series “Omnivore” takes viewers on an exhilarating journey through the world of food, exploring the beauty and complexity of the human experience through the lens of eight fundamental ingredients that connect us all. https://lnkd.in/ebnJW5Qp

A question for readers, fellow journalists, cocktail imbibers: what do you think of "changing" an interview question after the fact? Interviewing Trevor Kallies, director of bar and beverage for Science of Cocktails at Science World, last week one of my questions was "Were there any cocktails that have just kind of crashed and burned? Set the place on fire or anything like that?" Not a bad question, to be sure. But when transcribing and editing the interview for print/online I changed it to: "Have there been any cocktails that have crashed and burned? Set the place on fire or opened up a rip in the multiverse?"—making the interviewer (me) look a little more imaginative than he actually was, at least at that time of the morning. So what do you think? Bad journalistic practice? Or within acceptable bounds of sprucing up the piece for reader consumption? Science of Cocktails takes place tonight, April 11, at Science World. You can read more about the annual event at the link below. Note: the story includes a recipe for a peanut butter old fashioned! #scienceofcocktails #Vancouver #journalism #cocktails #fundraisers #science #recipes

Very interesting article.

𝗣𝗲𝗼𝗽𝗹𝗲 𝗕𝗲𝗵𝗶𝗻𝗱 𝗦𝗰𝗶𝗲𝗻𝗰𝗲 🔬 𝐌𝐞𝐞𝐭 Florian Bahut, 𝐑&𝐃 𝐏𝐫𝐨𝐣𝐞𝐜𝐭 𝐋𝐞𝐚𝐝𝐞𝐫 𝐚𝐭 𝐋𝐚𝐥𝐥𝐞𝐦𝐚𝐧𝐝 𝐎𝐞𝐧𝐨𝐥𝐨𝐠𝐲, featured in our new "People Behind Science" series! 🌟 🍷 In his everyday work, Florian explores the complexities of wine oxidation. 🧬 Dive deeper as Florian discusses the power of metabolomics in understanding wine's chemical signature and predicting its aging potential. In his video, he notably explains how specific inactivated yeasts with guaranteed glutathione level confer to the wine an efficient protection against browning and aroma oxidation, a better aromatic expression, freshness, and a longer preservation of thiols and esters. 👇 Watch the full interview to see how Florian's research is shaping modern winemaking practices. https://ow.ly/7pcI50SEoJ0 And thank you Florian for sharing your knowledge with us! #LallemandOenology #WineScience #Innovation #OxidationManagement #Metabolomics #Winemaking

🚀 New Article Published: Texture Profile Analysis - A Comprehensive Insight into Food Texture Evaluation 📘 I'm excited to share my latest review article, "Texture Profile Analysis: A Comprehensive Insight into Food Texture Evaluation." This work delves deep into the critical role texture plays in food science, from the mechanics of measuring textural attributes to understanding consumer preference. #Foodscience #TextureProfile

The question “How many ounces are in a gallon?” is a common inquiry when dealing with volume measurements, especially in the context of cooking, science, and everyday tasks. Understanding the conversion between ounces and gallons is essential for accurate measurements and effective communication.