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Gordoninjum

25 Aug 2025 - 10:01 pm

Dr. Jake Scott is on the front line of his second pandemic in five years and he is not getting much sleep.

Scott works full-time as an infectious disease physician at Stanford Health Care’s Tri-Valley hospital in Pleasanton, California. When he is done taking care of his patients and his two grade-school aged kids, he often stays up past midnight writing — furiously penning op-eds, collecting studies, leading evidence reviews and posting meaty threads on social media, most of them correcting the record on vaccines.
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Often, he’s reacting to the latest maneuvers by US Health and Human Services Secretary Robert F. Kennedy Jr.. A pinned post responding to one of Kennedy’s appearances on Fox News has been viewed almost 5 million times. Another post fact-checking Kennedy’s claims about potential harms from aluminum in vaccines had 1 million views in its first 48 hours. Scott’s followers on X have doubled since April.
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“A million views for this long-winded, very detailed, kind of nerdy breakdown of the science,” Scott said, marveling at the attention it got. “I think that’s saying something, you know? People want that information, and they deserve it,” said Scott who is 48.

The Covid-19 pandemic turned many infectious disease specialists and virologists into household names. Scott’s was not one of them, perhaps because he was too busy treating patients. He didn’t stay out of the public discourse completely, however. He was one of the first doctors to tell people that Omicron didn’t seem to be as severe an infection as earlier strains of the virus, although some virologists were skeptical at the time.

In President Donald Trump’s second administration, however, Scott is taking on what he sees as a second pandemic — misinformation and disinformation about vaccines. He knows false information can be as harmful as any virus.
“When officials spread inaccurate information about vaccines, it does have real consequences, and families make decisions based on fear rather than on facts,” Scott said.

It’s already happening. The US Centers for Disease Control and Prevention recently reported data showing kindergarten vaccination rates continue to decline, as states make it easier to opt out of school vaccination requirements. Vaccine preventable diseases like measles and whooping cough are rising again, too.

Scott knows it could get much worse.

“In 2021, nearly every single patient I lost to Covid was unvaccinated by choice, and every colleague of mine has said the same thing.”

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25 Aug 2025 - 02:42 pm

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Michaelres

25 Aug 2025 - 06:03 am

Lying down and vomiting between courses: This is how Ancient Romans would feast
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Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand — that is, until you consider the extravagant displays of the ancient Roman banquet.

Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy.
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Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun.
Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet.

What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.”
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Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.

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25 Aug 2025 - 05:25 am

It’s no secret how President Donald Trump feels about sports teams turning away from Native American mascots. He’s repeatedly called for the return of the Washington Redskins and Cleveland Indians, claiming their recent rebrands were part of a “woke” agenda designed to erase history.

But one surprising team has really gotten the president’s attention: the Massapequa Chiefs.

The Long Island school district has refused to change its logo and name under a mandate from New York state banning schools from using team mascots appropriating Indigenous culture. Schools were given two years to rebrand, but Massapequa is the lone holdout, having missed the June 30 deadline to debut a new logo.
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The district lost an initial lawsuit it filed against the state but now has the federal government on its side. In May, Trump’s Department of Education intervened on the district’s behalf, claiming the state’s mascot ban is itself discriminatory.

Massapequa’s Chiefs logo — an American Indian wearing a yellow feathered headdress — is expected to still be prominently displayed when the fall sports season kicks off soon, putting the quiet Long Island hamlet at the center of a political firestorm.
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The district is now a key “battleground,” said Oliver Roberts, a Massapequa alum and the lawyer representing the school board in its fresh lawsuit against New York claiming that the ban is unconstitutional and discriminatory.

The Trump administration claims New York’s mascot ban violates Title VI of the Civil Rights Act of 1964, which prohibits recipients of federal funds from engaging in discriminatory behavior based on race, color or national origin — teeing up a potentially precedent-setting fight.

The intervention on behalf of Massapequa follows a pattern for a White House that has aggressively applied civil rights protections to police “reverse discrimination” and coerced schools and universities into policy concessions by withholding federal funds.

“Our goal is to assist nationally,” Roberts said. “It’s us putting forward our time and effort to try and assist with this national movement and push back against the woke bureaucrats trying to cancel our country’s history and tradition.”
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Michaelres

25 Aug 2025 - 02:07 am

Lying down and vomiting between courses: This is how Ancient Romans would feast
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Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand — that is, until you consider the extravagant displays of the ancient Roman banquet.

Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy.
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Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun.
Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet.

What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.”
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Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.

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24 Aug 2025 - 10:40 pm

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24 Aug 2025 - 05:31 pm

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### **Спин-шаблон:**

#### **1. Введение в токарные станки с ЧПУ**
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*(Шаблон продолжается аналогично для всех последующих разделов.)*