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The Institute for Health Professionals podcast from Portland Community College is a showcase for expertise in the field of health care in our community, our region, and around the world. From traditional healthcare topics to alternative medicine and trends, our team of faculty will share what's hot, what's not, and how you can get ahead in health with IHP.

PCC Institute for Health Professionals Podcast

Join us each week to learn more about the lives and scientific achievements of queer scientists throughout history.

Queer STEM History

De Illustere Universiteit is de verhalende podcast over het Athenaeum Illustre, de voorloper van de UvA. Wie waren de grondleggers, wat maakte hen tot de meest spraakmakende geleerden van hun tijd, en wat is er nog overgebleven van toen? De podcast is vanaf 4 november te beluisteren op Spotify. 

Ontdek ook andere Folia-producties: De Tijd van je Leven over je studententijd, Vraag 2 over de actualiteit, Tussen Hype & Hoax over culturele trends, SMOOR over de liefde, en Verdachte Verhalen over UvA-mysteries. Folia is het onafhankelijke universiteitsblad over de UvA: www.folia.nl

De Illustere Universiteit is de verhalende podcast over het Athenaeum Illustre, de voorloper van de UvA. Wie waren de grondleggers, wat maakte hen tot de meest spraakmakende geleerden van hun tijd, en wat is er nog overgebleven van toen? De podcast is vanaf 4 november te beluisteren op Spotify. Ontdek ook andere Folia-producties: De Tijd van je Leven over je studententijd, Vraag 2 over de actualiteit, Tussen Hype & Hoax over culturele trends, SMOOR over de liefde, en Verdachte Verhalen over UvA-mysteries. Folia is het onafhankelijke universiteitsblad over de UvA: www.folia.nl

De Illustere Universiteit is de verhalende podcast over het Athenaeum Illustre, de voorloper van de UvA. Wie waren de grondleggers, wat maakte hen tot de meest spraakmakende geleerden van hun tijd, en wat is er nog overgebleven van toen? De podcast is vanaf 4 november te beluisteren op Spotify. 

Ontdek ook andere Folia-producties: De Tijd van je Leven over je studententijd, Vraag 2 over de actualiteit, Tussen Hype &amp; Hoax over culturele trends, SMOOR over de liefde, en Verdachte Verhalen over UvA-mysteries. Folia is het onafhankelijke universiteitsblad over de UvA: www.folia.nl

De Illustere Universiteit

Celotehan tengah malam tiga orang sahabat yang tidak direkomendasikan oleh doktermu. Atau beri masukan ide ceritamu di (secangkirkopimalam08@gmail.com) Kesan dan pesan: Twitter: @SiniarKopiMalam dan Instagram: siniarkopimalam

Secangkir Kopi Malam Podcast

Brought to you by The Atlantic Paranormal Society (TAPS) "TAPS Family", Join TAPS Family Member Tim Ellis and TAPS Case Manager Kristyn Gartland as they discuss the "not too normal" side of the paranormal!

Taps Family Radio

Deux fois par mois, Boursorama et Ulysse Communication s'associent pour présenter toute l'actualité du secteur des biotechs (Genfit, AB Science, Onxeo...) et des medtechs (Stentys, Mauna Kea, Carmat) cotées en Bourse, avec un observateur privilégié du secteur. Ensuite, l'émission donnera la parole à un ou deux dirigeants de biotechs. Une émission présentée par Laurent Grassin (rédacteur en chef de l'équipe média de Boursorama) et Pierre-Louis Germain (Consultant « Life Sciences » chez Ulysse Communication) Hébergé par Audion. Visitez <a href="https://www.audion.fm/fr/privacy-policy" rel="noopener noreferrer" target="_blank">https://www.audion.fm/fr/privacy-policy</a> pour plus d’informations.

Deux fois par mois, Boursorama et Ulysse Communication s'associent pour présenter toute l'actualité du secteur des biotechs (Genfit, AB Science, Onxeo...) et des medtechs (Stentys, Mauna Kea, Carmat) cotées en Bourse, avec un observateur privilégié du secteur. Ensuite, l'émission donnera la parole à un ou deux dirigeants de biotechs. Une émission présentée par Laurent Grassin (rédacteur en chef de l'équipe média de Boursorama) et Pierre-Louis Germain (Consultant « Life Sciences » chez Ulysse Communication) Hébergé par Audion. Visitez https://www.audion.fm/fr/privacy-policy pour plus d’informations.

Deux fois par mois, Boursorama et Ulysse Communication s'associent pour présenter toute l'actualité du secteur des biotechs (Genfit, AB Science, Onxeo...) et des medtechs (Stentys, Mauna Kea, Carmat) cotées en Bourse, avec un observateur privilégié du secteur. Ensuite, l'émission donnera la parole à un ou deux dirigeants de biotechs. Une émission présentée par Laurent Grassin (rédacteur en chef de l'équipe média de Boursorama) et Pierre-Louis Germain (Consultant « Life Sciences » chez Ulysse Communication) Hébergé par Audion. Visitez <a href="https://www.audion.fm/fr/privacy-policy" rel="noopener noreferrer">https://www.audion.fm/fr/privacy-policy</a> pour plus d’informations.

Le Journal des Biotechs

Este é o seu podcast sobre Ciência, Tecnologia e Engenharia de Alimentos. Nesse espaço vamos discutir com responsabilidade sobre diversos temas, de forma divertida e acessível.

Pão de Queijo com Dendê

A mix of downtempo and ambient music aiming to elevate consciousness and free the human soul from the weight of the material world. A chance to experience a non-physical way of travel into the astral spheres of existence through a high frequency sound bath.

Music for Astral Travel

Olá, meus Amigos!!! Sejam bem-vindos ao CabalaCast!!! Seu Podcast sobre Numerologia Cabalística por Wagner Santos!!! Vamos falar sobre Prosperidade, Tarot, Magia, Estudos Místicos... quer evoluir nesta caminhada? Siga-nos!!!

CabalaCast

A Podcast that will expand your knowledge of everything hunting. We discuss how using the HuntAhead App will increase your success no matter the game you're chasing. We'll also talk our favorite bourbons while we strategize, and reminisce on our most memorable times afield.

HuntAhead Bucks-N-Bourbon

Everyone needs friends who are willing to take off their masks and have honest conversations. And who are pediatricians. Grab a glass of wine and listen in as Dr. Natasha Burgert and Dr. Nicole Baldwin share evidence-based science and practical parenting advice.

Masks Off Live: Drs. Burgert and Baldwin

Sebuah stasiun Cattle Buffalo Club, tempat bertemu dengan para narasumber istimewa. Obrolan peternakan masa kini yang membahas seputar CBC dan peternakan yang dikemas dengan santai, seru, inspiratif, dan edukatif.

CBC STATION

If you're suffering from chronic severe illness, viruses, or an autoimmune disease then this podcast is for you. Get in touch with an integrative practitioner in your area: https://sopmed.org/contact

We are bringing you the brightest minds in the field of integrative medicine so that you can overcome your illness, ditch the prescriptions, and take back your life.

If you're suffering from chronic severe illness, viruses, or an autoimmune disease then this podcast is for you. Get in touch with an integrative practitioner in your area: https://sopmed.org/contact We are bringing you the brightest minds in the field of integrative medicine so that you can overcome your illness, ditch the prescriptions, and take back your life.

The Healing Reset

Опитни програмисти си говорят подробно и дълго на всевъзможни технически теми. От античното до модерното с периодично спиране на забавното и интересното. 100% код, 0% мениджмънт.
Ако разбирате това, значи ще ви е интересно:
 
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Ако не – още повече.

Опитни програмисти си говорят подробно и дълго на всевъзможни технически теми. От античното до модерното с периодично спиране на забавното и интересното. 100% код, 0% мениджмънт. Ако разбирате това, значи ще ви е интересно: ->_{_%_}["->_{_%%_}[%p]"] Ако не – още повече.

Опитни програмисти си говорят подробно и дълго на всевъзможни технически теми. От античното до модерното с периодично спиране на забавното и интересното. 100% код, 0% мениджмънт.
Ако разбирате това, значи ще ви е интересно:
 
-&gt;_{_%_}["-&gt;_{_%%_}[%p]"]

Ако не – още повече.

Тилда Наклонена Черта

本书由宇宙奇观、宇宙谜团、宇宙探索等内容组成, 打破单纯猎奇地介绍奇闻怪象的单一性, 去伪存真地将未解之谜与科学研究结合起来, 启迪思考、增加知识、开阔视野。

本书由宇宙奇观、宇宙谜团、宇宙探索等内容组成, 打破单纯猎奇地介绍奇闻怪象的单一性, 去伪存真地将未解之谜与科学研究结合起来, 启迪思考、增加知识、开阔视野。

本书由宇宙奇观、宇宙谜团、宇宙探索等内容组成, 打破单纯猎奇地介绍奇闻怪象的单一性, 去伪存真地将未解之谜与科学研究结合起来, 启迪思考、增加知识、开阔视野。

宇宙谜团：探索天下谜团，普及科学知识

La proliferación de nuevas leyes de alto contenido ideológico que siembran dudas en la opinión pública en temas científicos y médicos, hace necesaria la reflexión y el recuerdo de las bases científicas que deben prevalecer en aspectos de tal importancia.

En todo ello incidiremos en “Informe Miguel del Pino”, donde hablaremos con sencillez basada en el rigor profesional de más de cincuenta años de carrera divulgativa, docente y práctica.

La proliferación de nuevas leyes de alto contenido ideológico que siembran dudas en la opinión pública en temas científicos y médicos, hace necesaria la reflexión y el recuerdo de las bases científicas que deben prevalecer en aspectos de tal importancia. En todo ello incidiremos en “Informe Miguel del Pino”, donde hablaremos con sencillez basada en el rigor profesional de más de cincuenta años de carrera divulgativa, docente y práctica.

Informe Miguel del Pino

Философские концепции науки и техники Видеоверсия подкаста доступна на нашем YouTube канале "Клуб любителей математики" https://www.youtube.com/@mathloversclubПодписывайтесь на наш телеграм канал "Клуб любителей математики: https://t.me/mathloversclub28 и на наши другие бесплатные курсы на Stepik: https://stepik.org/users/645988571/teach 📖 Этот курс предназначен для всех, кто стремится глубже понять как научные, так и гуманитарные аспекты современной жизни.  Вы узнаете, почему даже в таких точных науках, как математика и физика, всегда есть место для дебатов и как эти дискуссии помогают науке развиваться. Аркадий Исаакович Липкин раскроет не только сложности научных теорий, но и тонкости философского анализа, которые позволят тебе с новой стороны взглянуть на привычные концепции. 
Одна из ярких специфических черт гуманитарного познания, которая отражена в изложении материала, состоит в том, что в отличие от математики или физики философия науки (и фило­софия вообще) всегда существует как множество конфликтую­щих между собой точек зрения, спор между которыми и обеспе­чивает ее развитие. Авторы старались излагать сложные и неод­нозначные концепции таким образом, чтобы у читателя была возможность достаточно глубоко с ними познакомиться и соста­вить о них собственное мнение.

Философские концепции науки и техники Видеоверсия подкаста доступна на нашем YouTube канале "Клуб любителей математики" https://www.youtube.com/@mathloversclub Подписывайтесь на наш телеграм канал "Клуб любителей математики: https://t.me/mathloversclub28 и на наши другие бесплатные курсы на Stepik: https://stepik.org/users/645988571/teach 📖 Этот курс предназначен для всех, кто стремится глубже понять как научные, так и гуманитарные аспекты современной жизни. Вы узнаете, почему даже в таких точных науках, как математика и физика, всегда есть место для дебатов и как эти дискуссии помогают науке развиваться. Аркадий Исаакович Липкин раскроет не только сложности научных теорий, но и тонкости философского анализа, которые позволят тебе с новой стороны взглянуть на привычные концепции. Одна из ярких специфических черт гуманитарного познания, которая отражена в изложении материала, состоит в том, что в отличие от математики или физики философия науки (и фило­софия вообще) всегда существует как множество конфликтую­щих между собой точек зрения, спор между которыми и обеспе­чивает ее развитие. Авторы старались излагать сложные и неод­нозначные концепции таким образом, чтобы у читателя была возможность достаточно глубоко с ними познакомиться и соста­вить о них собственное мнение.

Философские концепции науки и техники Видеоверсия подкаста доступна на нашем YouTube канале "Клуб любителей математики" https://www.youtube.com/@mathloversclubПодписывайтесь на наш телеграм канал "Клуб любителей математики: https://t.me/mathloversclub28 и на наши другие бесплатные курсы на Stepik: https://stepik.org/users/645988571/teach 📖 Этот курс предназначен для всех, кто стремится глубже понять как научные, так и гуманитарные аспекты современной жизни.&nbsp; Вы узнаете, почему даже в таких точных науках, как математика и физика, всегда есть место для дебатов и как эти дискуссии помогают науке развиваться. Аркадий Исаакович Липкин раскроет не только сложности научных теорий, но и тонкости философского анализа, которые позволят тебе с новой стороны взглянуть на привычные концепции.&nbsp;
Одна из ярких специфических черт гуманитарного познания, которая отражена в изложении материала, состоит в том, что в отличие от математики или физики философия науки (и фило­софия вообще) всегда существует как множество конфликтую­щих между собой точек зрения, спор между которыми и обеспе­чивает ее развитие. Авторы старались излагать сложные и неод­нозначные концепции таким образом, чтобы у читателя была возможность достаточно глубоко с ними познакомиться и соста­вить о них собственное мнение.

Клуб любителей математики

برنامج يهتم بتحقيق السلطنة الحياد الصفري ورؤية السلطنة لتخفيف الإنبعاثات الكربونية وفق رؤية عمان 2050 ورؤية السلطنة تجاه البيئة والإستدامة وتحقيق إلتزامات الأمم المتحدة نحو كوكب الأرض .

الحياد الصفري 0 2050

Educazione ambientale per tutti è il podcast che parla di Educazione Ambientale e Scienze Naturali in modo chiaro, semplice e scientifico. Qui si parla di natura, cammini di più giorni, montagna, animali, ma anche di educazione e consapevolezza. Lo scopo è solo uno: conoscere per proteggere, per divulgare l'educazione ambientale come vera e propria disciplina e stile di vita, con le giuste competenze.
Se vuoi scoprire il dietro le quinte di un'educatrice in natura, come si fa un progetto di educazione ambientale e se vuoi approfondire le tue conoscenze, sei nel posto giusto.

Educazione ambientale per tutti è il podcast che parla di Educazione Ambientale e Scienze Naturali in modo chiaro, semplice e scientifico. Qui si parla di natura, cammini di più giorni, montagna, animali, ma anche di educazione e consapevolezza. Lo scopo è solo uno: conoscere per proteggere, per divulgare l'educazione ambientale come vera e propria disciplina e stile di vita, con le giuste competenze. Se vuoi scoprire il dietro le quinte di un'educatrice in natura, come si fa un progetto di educazione ambientale e se vuoi approfondire le tue conoscenze, sei nel posto giusto.

Educazione ambientale per tutti - il podcast di Due Passi In Natura

"Geometry" is a six-part series that delves into the fascinating world of geometry, from its ancient origins to its modern applications. The journey begins with an introduction to fundamental concepts and the historical significance of Euclid's contributions. It progresses through plane geometry, examining shapes and their properties, and solid geometry, exploring three-dimensional forms. The series then covers coordinate geometry, merging algebra with spatial understanding, and transformational geometry, focusing on shape movements and symmetries. Finally, it ventures into the realms of non-Euclidean geometry, revealing its role in contemporary science and the universe's mysteries. This series offers a comprehensive and engaging exploration of geometry's diverse aspects and its profound impact on various fields.

Geometry

First Feast Forensics - Episode 1: The Reality Behind the First Thanksgiving Menu Welcome to First Feast Forensics. Today we're peeling back the layers of history to uncover what was actually served at the first Thanksgiving celebration in 1621. Most of what we think we know about this famous feast comes from just two primary sources - a letter by Edward Winslow and a passage in William Bradford's Of Plymouth Plantation. These sparse historical records paint a very different picture from our modern celebrations, and over the next thirty minutes, we'll explore exactly what that three-day feast would have looked like, from the ecological context to the cooking methods used. To understand the first Thanksgiving meal, we need to first understand Plymouth in 1621. The settlement sat in a region previously occupied by the Patuxet people, who had been devastated by disease just a few years before. The landscape was a mix of cleared fields, forest, and coastal areas. This diverse environment provided a wealth of food sources that would have been utilized during the celebration. According to Winslow's firsthand account written in December 1621, four settlers went on a "fowling" mission in preparation for the feast. Let's explore what this actually meant. The term "fowling" refers to hunting wild birds, but the techniques used were far different from modern hunting. The settlers would have used matchlock muskets, which were notoriously unreliable in New England's damp climate. They also employed techniques learned from the Wampanoag, such as net trapping and using calls to lure birds. The waters around Plymouth were rich with waterfowl - ducks, geese, and even now-extinct passenger pigeons would have been abundant. These passenger pigeons, which would later be hunted to extinction by the late 1800s, were described by colonists as so numerous that they would darken the sky for hours when migrating. They were prized for their meat and were likely a significant part of the feast. If turkey was served, it would have been wild, not domesticated, and significantly different from our modern birds. Wild turkeys of the period were smaller, leaner, and more agile than their domestic counterparts. They were also more challenging to hunt, requiring knowledge of their habits and habitat. The Wampanoag had developed sophisticated hunting techniques for these birds, including the use of calls and decoys made from preserved turkey parts. The documented centerpiece of this historic meal was venison. Winslow records that the Wampanoag, led by Massasoit, arrived with five deer as their contribution to the feast. This wasn't just food - it was a profound diplomatic gesture. In both English and Wampanoag cultures, the sharing of venison carried deep significance. In English tradition, venison was often reserved for the nobility, while in Wampanoag culture, the sharing of deer meat represented respect and alliance. The hunting of these deer would have employed techniques refined over thousands of years. The Wampanoag used sophisticated driving techniques, where groups of hunters would coordinate to guide deer toward waiting hunters. They also used specialized weapons including bows and arrows with stone points specifically designed for large game. Archaeological evidence from the period shows these points were crafted with remarkable precision. The coastal location of Plymouth meant seafood played a crucial role in the celebration, though this part of the story is often overlooked in modern retellings. The colonists and Wampanoag regularly harvested shellfish from the nearby waters. Archaeological evidence from colonial middens (trash heaps) shows abundant shells from soft-shell clams, mussels, and oysters. These shellfish were not just gathered haphazardly - both cultures had developed sophisticated understanding of tidal patterns and seasonal availability. The collection of shellfish was often the work of women and children in both cultures. They used specialized tools including rakes and baskets designed specifically for this purpose. The timing of collection was crucial - both cultures understood the relationship between moon phases, tides, and shellfish safety. They also knew which areas produced the best specimens and how to ensure sustainable harvesting. Lobsters, which we now consider a luxury, were incredibly abundant. Historical records suggest they would wash up on shore in piles up to two feet high during storms. They were so plentiful that they were sometimes used as fish bait or fertilizer. The method of preparing lobster was different too - they were often dried and smoked rather than boiled fresh. Fish like cod and bass were dietary staples, caught using both English and Native American methods. The Wampanoag had developed sophisticated fish weirs - permanent underwater traps made from wooden stakes and woven reeds. These structures would trap fish during tidal changes while allowing smaller fish to escape, ensuring sustainable harvesting. The English brought their own fishing techniques, including hook and line fishing with metal hooks. Eels, now rarely seen on American tables, were particularly prized by both cultures. They were caught using specialized traps placed in tidal pools and streams. The Wampanoag had developed eel pots - woven baskets designed to trap eels while allowing water to flow through. These were so effective that the design was quickly adopted by the English settlers. What's particularly fascinating about the first Thanksgiving is not just what was present, but what was absent. Modern archaeological techniques, combined with careful study of colonial records, have given us a clear picture of what couldn't have been on the menu. Potatoes, both white and sweet, were still unknown in the region. White potatoes, originally from South America, were still viewed with suspicion by many Europeans. Sweet potatoes, despite being established in Spanish colonies, hadn't yet made their way to New England. The absence of sugar shaped the feast significantly. While cranberries were abundant in the region, and the Wampanoag used them for food and medicine, the sauce we know today would have been impossible without sugar. The Wampanoag traditionally used cranberries both fresh and dried, often combining them with dried meat to make pemmican - a concentrated survival food that could last for months. The pumpkin and squash preparations would have been completely different from our modern dishes. While these vegetables were available - the settlers called all squash "pompions" - they weren't made into pies. Without wheat flour, refined sugar, or proper ovens, pie-making was impossible. Instead, these gourds were probably prepared using a method described in period documents: the squash would be cut into strips, stewed until tender, and then served with butter and spices, or dried for winter storage. The grain situation at the first Thanksgiving reflects a fascinating cultural exchange. Corn was central to the feast, but this wasn't the sweet corn we enjoy today. The varieties grown were primarily flint corn, with hard kernels that could be dried and ground into meal. The Wampanoag had developed sophisticated cultivation techniques, including the famous Three Sisters method of planting corn, beans, and squash together. This agricultural system was more than just efficient farming - it was a sophisticated understanding of plant relationships that provided complete nutrition. The settlers had attempted to grow English grains, but with limited success. Barley and peas grew adequately, but wheat largely failed in New England's climate and soil. The colonists had to adapt their traditional recipes to use corn meal instead of wheat flour. This led to hybrid dishes - English cooking techniques applied to Native American ingredients. They would have made what they called "samp" - corn pounded into a coarse meal and boiled, often with pieces of meat or fish added. The wild edibles available in the area played a crucial role in the feast. The forest provided chestnuts, walnuts, and beechnuts, all of which would have been gathered in large quantities. Ground nuts (Apios americana), which grow wild in the region, were another important food source. These small tubers are high in protein and were often dried and ground into flour. The Wampanoag taught the settlers how to identify and prepare these wild foods, knowledge that proved crucial for survival. Fruits available would have included wild grapes, elderberries, gooseberries, and several varieties of plums. While most of these would have been past their fresh season by November, dried fruits would have been available. The drying process was sophisticated - both cultures had developed techniques to preserve fruits while maintaining their nutritive value. The preparation methods used during the feast were necessarily different from our modern techniques. Without a proper kitchen or European cooking equipment, most food would have been spit-roasted or boiled in pots. The Wampanoag brought a rich tradition of cooking techniques, including stone boiling, where heated rocks were added to wooden or hide containers to cook soups and stews. Smoking and drying were essential preservation methods that would have been actively used during the feast. Both cultures had developed sophisticated smoking techniques, though they differed in their approaches. The Wampanoag typically used cold smoking for preservation, while the English were more familiar with hot smoking. The combination of these techniques would have created unique flavors that we can only imagine today. The settlers had brought some cooking equipment from England - iron pots, spits, and possibly a few portable ovens. However, most cooking would have been done over open fires. The Wampanoag contributed their knowledge of building and maintaining different types of fires for different cooking purposes - hot fires for roasting, coals fo This show includes AI-generated content.

First Feast Forensics - Episode 1: The Reality Behind the First Thanksgiving Menu Welcome to First Feast Forensics. Today we're peeling back the layers of history to uncover what was actually served at the first Thanksgiving celebration in 1621. Most of what we think we know about this famous feast comes from just two primary sources - a letter by Edward Winslow and a passage in William Bradford's Of Plymouth Plantation. These sparse historical records paint a very different picture from our modern celebrations, and over the next thirty minutes, we'll explore exactly what that three-day feast would have looked like, from the ecological context to the cooking methods used. To understand the first Thanksgiving meal, we need to first understand Plymouth in 1621. The settlement sat in a region previously occupied by the Patuxet people, who had been devastated by disease just a few years before. The landscape was a mix of cleared fields, forest, and coastal areas. This diverse environment provided a wealth of food sources that would have been utilized during the celebration. According to Winslow's firsthand account written in December 1621, four settlers went on a "fowling" mission in preparation for the feast. Let's explore what this actually meant. The term "fowling" refers to hunting wild birds, but the techniques used were far different from modern hunting. The settlers would have used matchlock muskets, which were notoriously unreliable in New England's damp climate. They also employed techniques learned from the Wampanoag, such as net trapping and using calls to lure birds. The waters around Plymouth were rich with waterfowl - ducks, geese, and even now-extinct passenger pigeons would have been abundant. These passenger pigeons, which would later be hunted to extinction by the late 1800s, were described by colonists as so numerous that they would darken the sky for hours when migrating. They were prized for their meat and were likely a significant part of the feast. If turkey was served, it would have been wild, not domesticated, and significantly different from our modern birds. Wild turkeys of the period were smaller, leaner, and more agile than their domestic counterparts. They were also more challenging to hunt, requiring knowledge of their habits and habitat. The Wampanoag had developed sophisticated hunting techniques for these birds, including the use of calls and decoys made from preserved turkey parts. The documented centerpiece of this historic meal was venison. Winslow records that the Wampanoag, led by Massasoit, arrived with five deer as their contribution to the feast. This wasn't just food - it was a profound diplomatic gesture. In both English and Wampanoag cultures, the sharing of venison carried deep significance. In English tradition, venison was often reserved for the nobility, while in Wampanoag culture, the sharing of deer meat represented respect and alliance. The hunting of these deer would have employed techniques refined over thousands of years. The Wampanoag used sophisticated driving techniques, where groups of hunters would coordinate to guide deer toward waiting hunters. They also used specialized weapons including bows and arrows with stone points specifically designed for large game. Archaeological evidence from the period shows these points were crafted with remarkable precision. The coastal location of Plymouth meant seafood played a crucial role in the celebration, though this part of the story is often overlooked in modern retellings. The colonists and Wampanoag regularly harvested shellfish from the nearby waters. Archaeological evidence from colonial middens (trash heaps) shows abundant shells from soft-shell clams, mussels, and oysters. These shellfish were not just gathered haphazardly - both cultures had developed sophisticated understanding of tidal patterns and seasonal availability. The collection of shellfish was often the work of women and children in both cultures. They used specialized tools including rakes and baskets designed specifically for this purpose. The timing of collection was crucial - both cultures understood the relationship between moon phases, tides, and shellfish safety. They also knew which areas produced the best specimens and how to ensure sustainable harvesting. Lobsters, which we now consider a luxury, were incredibly abundant. Historical records suggest they would wash up on shore in piles up to two feet high during storms. They were so plentiful that they were sometimes used as fish bait or fertilizer. The method of preparing lobster was different too - they were often dried and smoked rather than boiled fresh. Fish like cod and bass were dietary staples, caught using both English and Native American methods. The Wampanoag had developed sophisticated fish weirs - permanent underwater traps made from wooden stakes and woven reeds. These structures would trap fish during tidal changes while allowing smaller fish to escape, ensuring sustainable harvesting. The English brought their own fishing techniques, including hook and line fishing with metal hooks. Eels, now rarely seen on American tables, were particularly prized by both cultures. They were caught using specialized traps placed in tidal pools and streams. The Wampanoag had developed eel pots - woven baskets designed to trap eels while allowing water to flow through. These were so effective that the design was quickly adopted by the English settlers. What's particularly fascinating about the first Thanksgiving is not just what was present, but what was absent. Modern archaeological techniques, combined with careful study of colonial records, have given us a clear picture of what couldn't have been on the menu. Potatoes, both white and sweet, were still unknown in the region. White potatoes, originally from South America, were still viewed with suspicion by many Europeans. Sweet potatoes, despite being established in Spanish colonies, hadn't yet made their way to New England. The absence of sugar shaped the feast significantly. While cranberries were abundant in the region, and the Wampanoag used them for food and medicine, the sauce we know today would have been impossible without sugar. The Wampanoag traditionally used cranberries both fresh and dried, often combining them with dried meat to make pemmican - a concentrated survival food that could last for months. The pumpkin and squash preparations would have been completely different from our modern dishes. While these vegetables were available - the settlers called all squash "pompions" - they weren't made into pies. Without wheat flour, refined sugar, or proper ovens, pie-making was impossible. Instead, these gourds were probably prepared using a method described in period documents: the squash would be cut into strips, stewed until tender, and then served with butter and spices, or dried for winter storage. The grain situation at the first Thanksgiving reflects a fascinating cultural exchange. Corn was central to the feast, but this wasn't the sweet corn we enjoy today. The varieties grown were primarily flint corn, with hard kernels that could be dried and ground into meal. The Wampanoag had developed sophisticated cultivation techniques, including the famous Three Sisters method of planting corn, beans, and squash together. This agricultural system was more than just efficient farming - it was a sophisticated understanding of plant relationships that provided complete nutrition. The settlers had attempted to grow English grains, but with limited success. Barley and peas grew adequately, but wheat largely failed in New England's climate and soil. The colonists had to adapt their traditional recipes to use corn meal instead of wheat flour. This led to hybrid dishes - English cooking techniques applied to Native American ingredients. They would have made what they called "samp" - corn pounded into a coarse meal and boiled, often with pieces of meat or fish added. The wild edibles available in the area played a crucial role in the feast. The forest provided chestnuts, walnuts, and beechnuts, all of which would have been gathered in large quantities. Ground nuts (Apios americana), which grow wild in the region, were another important food source. These small tubers are high in protein and were often dried and ground into flour. The Wampanoag taught the settlers how to identify and prepare these wild foods, knowledge that proved crucial for survival. Fruits available would have included wild grapes, elderberries, gooseberries, and several varieties of plums. While most of these would have been past their fresh season by November, dried fruits would have been available. The drying process was sophisticated - both cultures had developed techniques to preserve fruits while maintaining their nutritive value. The preparation methods used during the feast were necessarily different from our modern techniques. Without a proper kitchen or European cooking equipment, most food would have been spit-roasted or boiled in pots. The Wampanoag brought a rich tradition of cooking techniques, including stone boiling, where heated rocks were added to wooden or hide containers to cook soups and stews. Smoking and drying were essential preservation methods that would have been actively used during the feast. Both cultures had developed sophisticated smoking techniques, though they differed in their approaches. The Wampanoag typically used cold smoking for preservation, while the English were more familiar with hot smoking. The combination of these techniques would have created unique flavors that we can only imagine today. The settlers had brought some cooking equipment from England - iron pots, spits, and possibly a few portable ovens. However, most cooking would have been done over open fires. The Wampanoag contributed their knowledge of building and maintaining different types of fires for different cooking purposes - hot fires for roasting, coals foThis show includes AI-generated content.

First Feast Forensics - Episode 1: The Reality Behind the First Thanksgiving Menu Welcome to First Feast Forensics. Today we're peeling back the layers of history to uncover what was actually served at the first Thanksgiving celebration in 1621. Most of what we think we know about this famous feast comes from just two primary sources - a letter by Edward Winslow and a passage in William Bradford's Of Plymouth Plantation. These sparse historical records paint a very different picture from our modern celebrations, and over the next thirty minutes, we'll explore exactly what that three-day feast would have looked like, from the ecological context to the cooking methods used. To understand the first Thanksgiving meal, we need to first understand Plymouth in 1621. The settlement sat in a region previously occupied by the Patuxet people, who had been devastated by disease just a few years before. The landscape was a mix of cleared fields, forest, and coastal areas. This diverse environment provided a wealth of food sources that would have been utilized during the celebration. According to Winslow's firsthand account written in December 1621, four settlers went on a "fowling" mission in preparation for the feast. Let's explore what this actually meant. The term "fowling" refers to hunting wild birds, but the techniques used were far different from modern hunting. The settlers would have used matchlock muskets, which were notoriously unreliable in New England's damp climate. They also employed techniques learned from the Wampanoag, such as net trapping and using calls to lure birds. The waters around Plymouth were rich with waterfowl - ducks, geese, and even now-extinct passenger pigeons would have been abundant. These passenger pigeons, which would later be hunted to extinction by the late 1800s, were described by colonists as so numerous that they would darken the sky for hours when migrating. They were prized for their meat and were likely a significant part of the feast. If turkey was served, it would have been wild, not domesticated, and significantly different from our modern birds. Wild turkeys of the period were smaller, leaner, and more agile than their domestic counterparts. They were also more challenging to hunt, requiring knowledge of their habits and habitat. The Wampanoag had developed sophisticated hunting techniques for these birds, including the use of calls and decoys made from preserved turkey parts. The documented centerpiece of this historic meal was venison. Winslow records that the Wampanoag, led by Massasoit, arrived with five deer as their contribution to the feast. This wasn't just food - it was a profound diplomatic gesture. In both English and Wampanoag cultures, the sharing of venison carried deep significance. In English tradition, venison was often reserved for the nobility, while in Wampanoag culture, the sharing of deer meat represented respect and alliance. The hunting of these deer would have employed techniques refined over thousands of years. The Wampanoag used sophisticated driving techniques, where groups of hunters would coordinate to guide deer toward waiting hunters. They also used specialized weapons including bows and arrows with stone points specifically designed for large game. Archaeological evidence from the period shows these points were crafted with remarkable precision. The coastal location of Plymouth meant seafood played a crucial role in the celebration, though this part of the story is often overlooked in modern retellings. The colonists and Wampanoag regularly harvested shellfish from the nearby waters. Archaeological evidence from colonial middens (trash heaps) shows abundant shells from soft-shell clams, mussels, and oysters. These shellfish were not just gathered haphazardly - both cultures had developed sophisticated understanding of tidal patterns and seasonal availability. The collection of shellfish was often the work of women and children in both cultures. They used specialized tools including rakes and baskets designed specifically for this purpose. The timing of collection was crucial - both cultures understood the relationship between moon phases, tides, and shellfish safety. They also knew which areas produced the best specimens and how to ensure sustainable harvesting. Lobsters, which we now consider a luxury, were incredibly abundant. Historical records suggest they would wash up on shore in piles up to two feet high during storms. They were so plentiful that they were sometimes used as fish bait or fertilizer. The method of preparing lobster was different too - they were often dried and smoked rather than boiled fresh. Fish like cod and bass were dietary staples, caught using both English and Native American methods. The Wampanoag had developed sophisticated fish weirs - permanent underwater traps made from wooden stakes and woven reeds. These structures would trap fish during tidal changes while allowing smaller fish to escape, ensuring sustainable harvesting. The English brought their own fishing techniques, including hook and line fishing with metal hooks. Eels, now rarely seen on American tables, were particularly prized by both cultures. They were caught using specialized traps placed in tidal pools and streams. The Wampanoag had developed eel pots - woven baskets designed to trap eels while allowing water to flow through. These were so effective that the design was quickly adopted by the English settlers. What's particularly fascinating about the first Thanksgiving is not just what was present, but what was absent. Modern archaeological techniques, combined with careful study of colonial records, have given us a clear picture of what couldn't have been on the menu. Potatoes, both white and sweet, were still unknown in the region. White potatoes, originally from South America, were still viewed with suspicion by many Europeans. Sweet potatoes, despite being established in Spanish colonies, hadn't yet made their way to New England. The absence of sugar shaped the feast significantly. While cranberries were abundant in the region, and the Wampanoag used them for food and medicine, the sauce we know today would have been impossible without sugar. The Wampanoag traditionally used cranberries both fresh and dried, often combining them with dried meat to make pemmican - a concentrated survival food that could last for months. The pumpkin and squash preparations would have been completely different from our modern dishes. While these vegetables were available - the settlers called all squash "pompions" - they weren't made into pies. Without wheat flour, refined sugar, or proper ovens, pie-making was impossible. Instead, these gourds were probably prepared using a method described in period documents: the squash would be cut into strips, stewed until tender, and then served with butter and spices, or dried for winter storage. The grain situation at the first Thanksgiving reflects a fascinating cultural exchange. Corn was central to the feast, but this wasn't the sweet corn we enjoy today. The varieties grown were primarily flint corn, with hard kernels that could be dried and ground into meal. The Wampanoag had developed sophisticated cultivation techniques, including the famous Three Sisters method of planting corn, beans, and squash together. This agricultural system was more than just efficient farming - it was a sophisticated understanding of plant relationships that provided complete nutrition. The settlers had attempted to grow English grains, but with limited success. Barley and peas grew adequately, but wheat largely failed in New England's climate and soil. The colonists had to adapt their traditional recipes to use corn meal instead of wheat flour. This led to hybrid dishes - English cooking techniques applied to Native American ingredients. They would have made what they called "samp" - corn pounded into a coarse meal and boiled, often with pieces of meat or fish added. The wild edibles available in the area played a crucial role in the feast. The forest provided chestnuts, walnuts, and beechnuts, all of which would have been gathered in large quantities. Ground nuts (Apios americana), which grow wild in the region, were another important food source. These small tubers are high in protein and were often dried and ground into flour. The Wampanoag taught the settlers how to identify and prepare these wild foods, knowledge that proved crucial for survival. Fruits available would have included wild grapes, elderberries, gooseberries, and several varieties of plums. While most of these would have been past their fresh season by November, dried fruits would have been available. The drying process was sophisticated - both cultures had developed techniques to preserve fruits while maintaining their nutritive value. The preparation methods used during the feast were necessarily different from our modern techniques. Without a proper kitchen or European cooking equipment, most food would have been spit-roasted or boiled in pots. The Wampanoag brought a rich tradition of cooking techniques, including stone boiling, where heated rocks were added to wooden or hide containers to cook soups and stews. Smoking and drying were essential preservation methods that would have been actively used during the feast. Both cultures had developed sophisticated smoking techniques, though they differed in their approaches. The Wampanoag typically used cold smoking for preservation, while the English were more familiar with hot smoking. The combination of these techniques would have created unique flavors that we can only imagine today. The settlers had brought some cooking equipment from England - iron pots, spits, and possibly a few portable ovens. However, most cooking would have been done over open fires. The Wampanoag contributed their knowledge of building and maintaining different types of fires for different cooking purposes - hot fires for roasting, coals fo This show includes AI-generated content.

First Feast Forensics (The Reality Behind The First Thanksgiving Meal)

The Don Sullivan Show is dedicated to expanding fundamental awareness and knowledge in Science, Technology, and Computing for all Americans. To achieve this lofty goal, we bring in expert guests from every corner of these fields to explore a wide range of topics. Our hosts and guests tackle today’s most intriguing subjects, with a blend of casual conversation, sharp wit, and just the right amount of glib sarcasm. We aim to break down complex ideas in a way that even your average sharp teenager can grasp, using sports metaphors where they fit to keep things lively. Our goal is to introduce difficult concepts to the broadest of audiences.

The Don Sullivan Show is dedicated to expanding fundamental awareness and knowledge in Science, Technology, and Computing for all Americans. To achieve this lofty goal, we bring in expert guests from every corner of these fields to explore a wide range of topics. Our hosts and guests tackle today’s most intriguing subjects, with a blend of casual conversation, sharp wit, and just the right amount of glib sarcasm. We aim to break down complex ideas in a way that even your average sharp teenager can grasp, using sports metaphors where they fit to keep things lively. Our goal is to introduce difficult concepts to the broadest of audiences.

The Don Sullivan Show

Debunking myths and answering questions about the science of everyday life. That's what Dr. Joe Schwarcz has been doing for 30+ years.&nbsp;

Debunking myths and answering questions about the science of everyday life. That's what Dr. Joe Schwarcz has been doing for 30+ years. 

The Dr. Joe Show

The podcast covers research, academic writing, and scholarship within the social sciences/ humanities.

The Epistemic Alchemy Podcast

En Mi Yo futuro -el podcast de Diego Valero-, buscamos los infinitos puntos de vista que nos esperan en los próximos años, para explicarlos de forma abierta, amena y nada técnica, junto a líderes de opinión tan diversos como diverso es el género humano. 

¡Make it easy es nuestro lema!

En Mi Yo futuro -el podcast de Diego Valero-, buscamos los infinitos puntos de vista que nos esperan en los próximos años, para explicarlos de forma abierta, amena y nada técnica, junto a líderes de opinión tan diversos como diverso es el género humano. ¡Make it easy es nuestro lema!

Mi Yo Futuro

OIST Sonic Lab explores and unravels new connections and potentials of sound and well-being through a series of soundscape studies, designs and installations with scientists and researchers, acousticians and musicians.

The project is co-ordinated by Izumi Fukunaga, with Nick Luscombe as Artistic Director. Shun Kasahara from Sony CSL works in algorithm development and data collection, and Paul Bavister from the Bartlett School of Architecture / UCL acts as an advisor.

OIST Sonic Lab explores and unravels new connections and potentials of sound and well-being through a series of soundscape studies, designs and installations with scientists and researchers, acousticians and musicians. The project is co-ordinated by Izumi Fukunaga, with Nick Luscombe as Artistic Director. Shun Kasahara from Sony CSL works in algorithm development and data collection, and Paul Bavister from the Bartlett School of Architecture / UCL acts as an advisor.

OIST Sonic Lab

Welcome to The Tailings Podcast, where key aspects on tailings management and geotechnical engineering take center stage. Founded by Mohammed Sabi, this podcast is guided by a vision to share knowledge and inspire innovation. While Mohammed works behind the scenes, his commitment drives every insightful conversation, exploring the challenges and advancements shaping the industry.Join us as we delve into the latest research, share expert insights, and foster discussions that shape the future of tailings management.

Welcome to The Tailings Podcast, where key aspects on tailings management and geotechnical engineering take center stage. Founded by Mohammed Sabi, this podcast is guided by a vision to share knowledge and inspire innovation. While Mohammed works behind the scenes, his commitment drives every insightful conversation, exploring the challenges and advancements shaping the industry. Join us as we delve into the latest research, share expert insights, and foster discussions that shape the future of tailings management.

The Tailings Podcast

【Studios tell Stories!】
「Levelup」是一档探讨独立游戏制作，发行和商业化的播客。独立游戏作为游戏产品中的重要组成，涌现出前赴后继的创业者及经典作品和成功商业化的案例。在这档节目里，我们探讨独立游戏作品的IP，研发，发行及其在游戏行业中的影响。

【主播简介】：
• Daniel, Levelup Games
• Rupert, 媒体人

【Studios tell Stories!】 「Levelup」是一档探讨独立游戏制作，发行和商业化的播客。独立游戏作为游戏产品中的重要组成，涌现出前赴后继的创业者及经典作品和成功商业化的案例。在这档节目里，我们探讨独立游戏作品的IP，研发，发行及其在游戏行业中的影响。 【主播简介】： • Daniel, Levelup Games • Rupert, 媒体人

Levelup | 独立游戏幕后故事

Hallo, mein Name ist Henny und ich bin einer der 4 Stimmen vom Drei zu Eins Podcast. Mit dem "gar nicht so schlimm" Podcast will ich über Politik, Wissenschaft und was weiß ich nicht reden. Mal sehen was passiert :-)

gar nicht so schlimm

I am your storytelling scientist and entrepreneur bringing underrepresented founders and our allies from across the globe to the forefront.​My lived experiences and entrepreneurial journey inspired me to create this podcast. In the startup and innovation world the status quo of venture creation has been one that primarily benefits the privileged. I believe it is time we disrupt venture creation and venture fundraising itself.<a href="https://www.appliedbiomass.org/undiluted" rel="nofollow">https://www.appliedbiomass.org/undiluted</a>

I am your storytelling scientist and entrepreneur bringing underrepresented founders and our allies from across the globe to the forefront. ​ My lived experiences and entrepreneurial journey inspired me to create this podcast. In the startup and innovation world the status quo of venture creation has been one that primarily benefits the privileged. I believe it is time we disrupt venture creation and venture fundraising itself. https://www.appliedbiomass.org/undiluted

&nbsp;I am your storytelling scientist and entrepreneur bringing underrepresented founders and our allies from across the globe to the forefront.​My lived experiences and entrepreneurial journey inspired me to create this podcast. In the startup and innovation world the status quo of venture creation has been one that primarily benefits the privileged. I believe it is time we disrupt venture creation and venture fundraising itself.<a href="https://www.appliedbiomass.org/undiluted" rel="noopener noreferrer">https://www.appliedbiomass.org/undiluted</a>

Undiluted

Welcome to my new podcast diving into what it’s like living with siblings with Down syndrome and autism and my own journey along the way. Hope you enjoy.

Welcome to my new podcast diving into what it’s like living with siblings with Down syndrome and autism and my own journey along the way. Hope you enjoy.

The upside of downs

Frequently Asked Questions: <ul><li>What’s the earliest age my child can start your courses?</li><li>Children as young as 3 years old can begin learning foundational algebra concepts through the Kenneth Everett Math Revolution.</li></ul> <ul><li>How does it work?</li><li>The Math Revolution is an online algebra program designed to help students grasp the concepts they typically struggle with. Lessons, quizzes, and interactive activities are accessible anytime, anywhere. New content is added regularly based on student progress and feedback to ensure ongoing improvement.</li></ul> <ul><li>Will this help students preparing for middle or high school?</li><li>Yes! Our program is designed to support students transitioning into middle school, junior high, or high school, giving them a head start in algebra.</li></ul> <ul><li>I homeschool my child. Can this course support our curriculum?</li><li>Absolutely. Our lessons are ideal for homeschoolers and align well with a variety of educational approaches.</li></ul> Become a supporter of this podcast: <a href="https://www.spreaker.com/podcast/kenneth-everett-math-revolution--6219782/support?utm_source=rss&utm_medium=rss&utm_campaign=rss">https://www.spreaker.com/podcast/kenneth-everett-math-revolution--6219782/support</a>.

Frequently Asked Questions:What’s the earliest age my child can start your courses?Children as young as 3 years old can begin learning foundational algebra concepts through the Kenneth Everett Math Revolution.How does it work?The Math Revolution is an online algebra program designed to help students grasp the concepts they typically struggle with. Lessons, quizzes, and interactive activities are accessible anytime, anywhere. New content is added regularly based on student progress and feedback to ensure ongoing improvement.Will this help students preparing for middle or high school?Yes! Our program is designed to support students transitioning into middle school, junior high, or high school, giving them a head start in algebra.I homeschool my child. Can this course support our curriculum?Absolutely. Our lessons are ideal for homeschoolers and align well with a variety of educational approaches.Become a supporter of this podcast: https://www.spreaker.com/podcast/kenneth-everett-math-revolution--6219782/support.

Frequently Asked Questions: <ul><li>What’s the earliest age my child can start your courses?</li><li>Children as young as 3 years old can begin learning foundational algebra concepts through the Kenneth Everett Math Revolution.</li></ul> <ul><li>How does it work?</li><li>The Math Revolution is an online algebra program designed to help students grasp the concepts they typically struggle with. Lessons, quizzes, and interactive activities are accessible anytime, anywhere. New content is added regularly based on student progress and feedback to ensure ongoing improvement.</li></ul> <ul><li>Will this help students preparing for middle or high school?</li><li>Yes! Our program is designed to support students transitioning into middle school, junior high, or high school, giving them a head start in algebra.</li></ul> <ul><li>I homeschool my child. Can this course support our curriculum?</li><li>Absolutely. Our lessons are ideal for homeschoolers and align well with a variety of educational approaches.</li></ul> Become a supporter of this podcast: <a href="https://www.spreaker.com/podcast/kenneth-everett-math-revolution--6219782/support?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=rss" rel="noopener noreferrer">https://www.spreaker.com/podcast/kenneth-everett-math-revolution--6219782/support</a>.

Kenneth Everett Math Revolution

Critical Science is focused on a few things I (Dr. Lyle Burgoon) love -- critical thinking (which I don't do enough of at home, ask my family), science, and applied ethics. And ya know what -- even scientists, who are supposed to be trained to be critical thinkers, often mess it up (I'm certainly not perfect). In each episode I try to combine these two passions of mine. Sometimes, we'll explore a topic in the news in a slightly more critical way. Other times we might explore how a lack of critical thought has led to some minor, and sometimes major, problems. But ultimately, I want us to explore critical thinking more deeply. How do we do this critical thinking thing, anyway? What do we need to watch out for? And how does critical thinking align with the scientific method as it's actually practiced by real scientists? And we'll tackle tough subjects like applied ethics challenges and scientific integrity questions. My hope is that through this journey we'll learn and grow into better critical thinkers -- together.<hr> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.

Critical Science is focused on a few things I (Dr. Lyle Burgoon) love -- critical thinking (which I don't do enough of at home, ask my family), science, and applied ethics. And ya know what -- even scientists, who are supposed to be trained to be critical thinkers, often mess it up (I'm certainly not perfect). In each episode I try to combine these two passions of mine. Sometimes, we'll explore a topic in the news in a slightly more critical way. Other times we might explore how a lack of critical thought has led to some minor, and sometimes major, problems. But ultimately, I want us to explore critical thinking more deeply. How do we do this critical thinking thing, anyway? What do we need to watch out for? And how does critical thinking align with the scientific method as it's actually practiced by real scientists? And we'll tackle tough subjects like applied ethics challenges and scientific integrity questions. My hope is that through this journey we'll learn and grow into better critical thinkers -- together. Hosted on Acast. See acast.com/privacy for more information.

Critical Science is focused on a few things I (Dr. Lyle Burgoon) love -- critical thinking (which I don't do enough of at home, ask my family), science, and applied ethics. And ya know what -- even scientists, who are supposed to be trained to be critical thinkers, often mess it up (I'm certainly not perfect). In each episode I try to combine these two passions of mine. Sometimes, we'll explore a topic in the news in a slightly more critical way. Other times we might explore how a lack of critical thought has led to some minor, and sometimes major, problems. But ultimately, I want us to explore critical thinking more deeply. How do we do this critical thinking thing, anyway? What do we need to watch out for? And how does critical thinking align with the scientific method as it's actually practiced by real scientists? And we'll tackle tough subjects like applied ethics challenges and scientific integrity questions. My hope is that through this journey we'll learn and grow into better critical thinkers -- together. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer">acast.com/privacy</a> for more information.

Science Podcasts / Page 760

PCC Institute for Health Professionals Podcast

Queer STEM History

De Illustere Universiteit

Secangkir Kopi Malam Podcast

Taps Family Radio

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