Mali versus Mars

by Salman Hameed

A recent article on BBC called the conflict in the Mali desert as "fighting on Mars". The images are indeed incredible. In fact, probably a future war on Mars is going to look like this (except with phasers). Here are two images each from Mali and the Curiosity rover on Mars:






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سنن أبي داؤد PDF


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متن الأربعين النووية PDF


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Tastes and Smells Like Easter

For those of you that celebrate, I hope you have a wonderful Easter weekend. And even if you're not a true believer, you may still score a chocolate bunny or marshmallow chicken, so you've got that going for you. Speaking of Easter edibles, for me there's one signature taste and smell that rises above all others; anise-scented Easter bread! 

Below you'll see my family's recipe for Italian Easter bread, and if you've never experienced this aromatic, and very addictive sweet bread before, I highly recommend you "rise" from the couch, and give it a try. You can read the original post and get the ingredients here. Enjoy!


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Harun's Houris

Hosftra University anthropologist, Daniel Martin Varisco, runs a fantastic (and often quite entertaining) blog called Tabsir. It deals with cultural issues on Islam and the Middle East. Daniel has also written on our favorite Islamic creationist, Harun Yahya. Here is his latest post on Tabsir - and is reproduced here with his permission.

Harun's Houris
by Daniel Martin Varisco




Harun Yahya, a.k.a Adnan Oktar
But what greater temptation than to appear a missionary, a prophet, an ambassador from heaven? Who would not encounter many dangers and difficulties, in order to attain so sublime a character? Or if, by the help of vanity and a heated imagination, a man has first made a convert of himself, and entered seriously into the delusion; who ever scruples to make use of pious frauds, in support of so holy and meritorious a cause?
David Hume, “Of Miracles” (1748)
David Hume, the eminent 18th century philosopher, was probably not thinking about Islam when he wrote his seminal essay “Of Miracles,” but his description resonates well with the media realm of the would-be Mahdi Harun Yahya (alias of Adnan Oktar). Put enough money and media-savvy glitz behind a delusion and the gullible will come to the trough. All you need to do is check out the main website of Harun Yahya to see a sexed-up Disney version of Islam. And even if you happen to be Igbo (yes Igbo), you can read what the Harun Yahya machine has to say about the “Koran.”
The checkered history of Adnan Oktar is hardly a secret, especially in Turkey. But his cyber-reach is massive, with multiple websites available in many different languages. If you have time to spare, spend a few minutes perusing some of his 160 websites devoted to attacking evolution, proving miracles, calling for an Islamic Union led by Turkey, the coming of the Mahdi, hell, atheism and beyond. Oktar recently made news by interviewing Israeli guests, despite earlier writings which include holocaust denial.
The latest twist in the televised adoration of Adnan Oktar might best be labeled “Harun’s houris.” His television show, which at first might be confused for a Turkish “Daily Show” (or perhaps more like “Saturday Night Live”), is libido laden. The would-be mahdi is mad about gorgeous Turkish women with big bosoms, as can be seen in the image below and everywhere on his A9 network shows.


Forget about hijab and niqab, at least for the foreign audience; the women who sit as sexy backdrops to charisma personified (at least in his own eyes) are a delight for the here-and-now, not waiting in paradise. They are beauty icons, who have little or nothing to say, apart from reading script by the ghost writers who create everything attributed to Harun. At times, with the translation running below, the words are an incredible disconnect from the image. Harun preaches an Islam of love, tolerance and devotion, but he seems to focus on the first of these in his televised essence. One wonders if he also gets any payback for advertising high fashion.


Yet Mahdi Yahya himself suggests that such sexy images come from none other than Satan:
“Satan knows very well that sentimentality is a sickness that prevents people from thinking properly, of recognising reality, of being mindful of God, and of contemplating the purpose of creation and the afterlife, and that it lures people away from practising their religion, and leads them ultimately into idolatry. Therefore, he seeks to mislead society at every turn by means of an intense and constant bombardment of sentimental themes.”



Idolatry is a no-no for Muslims, but playing the same game plan as “American Idol” is all a go-go for Harun and his houris.

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Buttercrust Pastry Dough – Good Friday or Anytime

I knew better than to expect you guys to wait until next week for this buttercrust pastry dough, after teasing you with its flaky seductiveness during the apple hand pies video. Yes, the audience has spoken, and basically said, “post this before Easter or else.”

As I mention in the clip, you really want to use a food processor for this. You can certainly use a wire pastry blender and do it by hand, but it’ll take a while, and mixing in the ice water is so much easier with whirling blades. I’m not sure I’ve ever achieved that same gorgeous “breadcrumb” texture blending by hand.

If you decide to use this pastry for a savory recipe, I’d suggest cutting the sugar down a bit, but don’t be tempted to leave it out. I used the leftover dough from the apple turnovers video, which had all the sugar, for some duck pot pies, and it was really good, but maybe just a tiny bit sweet.

If you’re going to use this recipe for some Easter pies or brunch desserts, I hope you like the dough as much as I did. Just make sure your butter cubes are frozen, and your ice water is, well, ice-cold water. These are the keys. Do that, and you’ll have a pastry dough that tastes, feels, and sounds fantastic. I hope you give it a try soon. Enjoy!


Ingredients for about 1 pound pie dough (enough for 1 large pie or 4 turnovers):
2 cups flour (measure carefully, do not pack!)
1/2 cup unsalted butter (4 oz)
1 tbsp sugar
1 tsp salt
6 tbsp ice water

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Python IDLE Doesn't Start Up

I am taking a Computational Photography course from Coursera and one of the software I need to install is Python. There is a Wiki page that guides my step by step installation and post-installation testing. However, when I was about to do the homework assignment, my Python IDLE just didn't come up.

I searched through many threads on Stack Overflow but could not find a proper solution even after

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Talk at Hampshire College by Tracy Leavelle: The Awful Crater and The Eternal God

by Salman Hameed


Our next Science and Religion lecture at Hampshire College is tomorrow (March 28th). And it is my absolute pleasure to announce that it will be by historian Tracy Leavelle. I met him back when he was a Woodrow Wilson Fellow at Smith College, and I know that he is a big fan of soccer and the band Wilco! But he is not only a fantastic researcher, but also a great story-teller. Tracy and I have collaborated on the issue of telescopes on the sacred Mauna Kea in Hawai'i (if you follow the blog, you must have seen umpteen posts on that).

His Science & Religion talk does cover the topic of Hawai'i, but not of telescopes. Nevertheless, it sounds fantastic (and I'm not saying this because he is my friend...). If you are in the area, join us for the talk tomorrow. Here are the details for the talk:


Hampshire College Lecture Series on Science and Religion:

The Awful Crater and the Eternal God: Volcanoes and Missionary Science in Nineteenth-Century Hawai‘i

by Dr. Tracy Leavelle
Thursday, March 28 at 5:30 pm
 Main Lecture Hall, Franklin Peterson Hall
Hampshire College

Abstract: In 1852, Mauna Loa on the Big Island of Hawai‘i erupted in dramatic fashion, sending fountains of lava hundreds of feet into the air and down the side of the mountain for miles.  The American missionary Titus Coan climbed Mauna Loa to study the event and found himself alone and afraid on the great volcano, aghast at “the awful crater.”  Here, Coan discovered the imprint of a mighty God of creation and destruction.  In a prominent American scientific journal, he reflected, “I seemed to be standing in the presence and before the burning throne of the eternal God.”  The volcanoes of Hawai‘i represented for Coan the dynamic contest between salvation and damnation, civilization and savagery.  As such, they became sites of both rigorous scientific study and deep religious contemplation.

Speaker bio: Dr. Tracy Neal Leavelle is Associate Professor and Chair of the Department of History at
Creighton University and a former Woodrow Wilson Foundation Fellow at Smith College.  He has recently been appointed Director of Digital Humanities Initiatives at Creighton.  His first book is The Catholic Calumet: Colonial Conversions in French and Indian North America (Penn, 2012).

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Rack of Lamb with Blueberry Beurre Rouge – Small, Dark and Handsome New Twist

This Easter-inspired rack of lamb recipe is fairly typical of other dishes I’ve posted with this cut, except for one major difference; we’re actually roasting the meat over the sauce. And not just any sauce; we spiked this beurre rouge (red wine butter sauce) with fresh blueberries, and the small, dark fruit performed beautifully.

My game plan was to introduce some always-welcomed moisture into the cooking environment, as well as hopefully impart some flavor and aroma from the berries, shallots and wine. Both goals were realized, and I was very happy with the final results. Besides possibly straining the cooked berries out next time, I think it was pretty close to spot on.

One word of warning to you poor, unfortunate souls who will insist on cooking this longer: Beside the obvious crime against nature of not eating this pink, you’ll also risk having your sauce dry up and burn in the oven. So, if you are going longer than the 20 minutes recommended here, be sure to check the pan, and add a splash of water if needed.

Other than that, as long as you’re checking with a thermometer, I don’t think there’s a lot that can go wrong. The sauce is very simple to finish up as your lamb rests, and quite similar to most of the pan sauces you’ve seen posted here before. So, if you’re looking for something a little bit usual for your Easter menu, I hope you consider giving this a try…it was berry good! Enjoy!


Ingredients for 4 portions:
2 fully trimmed, racks of lamb (8 bone each)
salt and pepper to taste
1 tbsp vegetable oil for browning
2 tsp Dijon mustard
1 tsp minced fresh rosemary
1/8 tsp cinnamon
1/8 tsp ground cumin
1/3 cup sliced shallot
4 oz (about a cup) fresh blueberries
1 cup decent red wine
1 tbsp balsamic vinegar
1 or 2 tbsp butter, whisked into finished sauce

View the complete recipe


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عمل اليوم و الليلة PDF- للنسائي



حجم الملف : 13 MB 

رابط الحفظ


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How to make better decisions



Those of you who have ever launched anything know just how precious the hours on launch day are. Yesterday, author Dan Heath took time out of his launch day to spend some time with me and answered some questions about his new book, Decisive: How to Make Better Choices in Life and Work, co-authored with his brother Chip.  

Dan also kindly asked his publisher to reserve 50 copies of the new book to give away to my readers. You can visit the Heath Brothers’ website and enter to win a free copy of Decisive. 

Dan is a Senior Fellow at Duke University’s CASE center, which supports social entrepreneurs. Before Decisive, Dan and Chip wrote two New York Times bestsellers, Switch and Made to Stick
I asked Dan a few questions about decision-making, including what decisions lead him and his brother to write this book.

ER: Thanks for taking the time out on launch day. What was the hardest decision you had to make while writing the book?

Dan Heath: I think the hardest decision was “which book to write,” honestly. After Chip and I finished up Switch, we had several ideas about what was next. Rather than agonizing over which was the right one to start with, we thought we’d just get started with all three and see, based on how the research developed, which one grabbed us. About six months in, we decided the decision-making topic was the one we were both most passionate about and the one where we could offer the most practical advice. And, actually, we talk about a similar concept in Decisive: the importance of “multitracking” your options when you have a difficult decision. We were inspired to do it ourselves because we’d just come across the research, which says that if you consider multiple options at once, it can yield better decisions. The reason is that you’re learning about multiple alternatives, along with their strengths and weaknesses, simultaneously. And not only that, but some researchers have found that it even speeds up your decision-making.

ER: That’s something I see a lot with startups and yet I think it’s actually sort of counterintuitive that doing this extra work—considering more options—will help you make a decision faster. How is that possible that you are doing more work, yet it’s faster?

DH: Exactly, we feel like we don’t have time to consider more options. It’s more work, and it’s slower. But the counterpoint comes from a researcher named Kathleen Eisenhardt at Stanford, who did a study of Silicon Valley firms and found that the firms that considered more options were actually faster for three basic reasons. The first is: When you consider multiple things simultaneously, you’re actually learning a lot about the shape of the problem—the important factors involved—and that knowledge makes you more confident and quicker to decide. The second piece is: When you consider multiple options, it depoliticizes the choice. When you have one option on the table, and the choice is “do we do this or not,” you get two camps fighting each other. You spend a lot of time bickering and arguing. Versus when you have multiple options, you can approach them more objectively and consider their strengths and weaknesses a bit more honestly. The third piece is maybe the most obvious: when you consider multiple options, you have a built-in fallback. So, if you go with Option A and for some reason it fizzles out, you’ve already got Option B teed up. But if Option A was the only thing you considered, you might exert a lot of energy trying to rescue or redeem it, and maybe try to make it work even to the point of absurdity. So that’s the case for considering multiple options.

ER: It sounds a lot like the decision that a lot of startups struggle with, which is trying to figure out if they should pivot to a new strategy or persevere with what they’re working on. I know you guys write about PayPal, for one, and there are really a lot of other companies that end up doing something quite different than what they started on. I was really struck thinking about the framework that you guys propose in the book, and that really is the psychological counterpart to this: the pivot decision is often one that has to be made by a team under a lot of stress, under adverse conditions where it seems like every psychological bias in the book seems to get in the way of doing it well. 

DH: Right. In fact, the story we cite in the book about PayPal speaks exactly to that. What some of your readers may not know is that PayPal originally was designed as a way to secure financial transactions between PalmPilot users. The founder of PayPal, Max Levchin, had created this brilliant program to do secure transactions through PalmPilots, which is a very difficult thing to do. In fact, their first venture capital investment was actually beamed from PalmPilot to PalmPilot live in a restaurant in the Bay Area. Later, they built a web demo to demonstrate the functionality of the PalmPilot product—the idea was to lure people to the PalmPilot project. Then, to their surprise, the web demo really started to take off, and they started to attract a lot more interest in the web product than the PalmPilot product. Initially, this really frustrated them, because the PalmPilot product was much more technologically advanced. Levchin has this great quote about getting emails from people from this place called “eBay” who wanted to put the PayPal logo on their online payment options, and at first PayPal’s reaction was “no, no, go away!” We don’t want our logo on your owl macramé auction, thanks! But PayPal came to this point where they had to decide: okay, we have 12,000 users on our PalmPilot program and over a million on the online demo. What do we do? So they abandoned the Palm Pilot side.

On the one hand, it seems absurd to call this a “tough decision.” 12,000 users for one product versus over a million for the other! But it makes a ton of sense from the perspective of psychology. There are all these biases that were pulling PayPal toward the model that they started with. One of them is called mere exposure, which is the idea that we get more comfortable with things that we are more familiar with. The PayPal team grew up as a Palm Pilot company. The Palm Pilot was in their bones. It felt more familiar, more natural.

The second bias is loss-aversion. Losses are more painful to us than gains are pleasurable. So if you put yourself in the PayPal founders’ shoes, you start thinking “Yes, we could shift. Yes, there does seem to be a lot of enthusiasm on the web—but, what if we blow it? What if PalmPilots take over the world, and we threw away our advantage? What idiots we’ll look like to sacrifice our early lead for the sake of helping a bunch of flaky eBay sellers.” That IS a tough decision. And these forces are what complicate decisions like this, as you said, for entrepreneurs. 

ER: Unfortunately, in the business school cases that get written about these things, things wind up looking really easy in retrospect, so the narratives we have make it seem, sometimes, like the founders must just have been idiots. Why didn’t they just make the obviously correct decision? But when you’re in the moment, it’s a totally different cognitive experience. 

DH: Anyone who believes that business cases are the be-all and end-all of business education only needs to consider this fact: for years, Enron cases were a mainstay of the Harvard Business School curriculum. They were so innovative, you see! Then after the meltdown, those cases rather abruptly disappeared. 

ER: Ha! A very principled stance. I was thinking about, when you were telling the PayPal story, this great story about Starbucks. People forget that Starbucks began as an Italian copy-cat café called Il Giornale—complete with Italian opera, and waiters with bow-ties. Howard Schultz wouldn’t even allow people to take the coffee to go! Because, you know, a porcelain cup is the only way you should be allowed to have real Italian espresso. But, eventually, they end up buying the Starbucks brand back from its owners  and have this company meeting where they have to decide if they should go forward under the brand name ‘Il Giornale’ or Starbucks. And I love the fact that they even had to have a meeting about it!

But when you look at it through the framework you just laid out, they’d been working for years already at the Italian, very differentiated coffee shop concept and they were very invested in it, and you can imagine them feeling like, “What if we end up just being another bland American coffee purveyor and we miss a chance?”

DH: That story is a perfect example of what mars our decision-making so often. You’ve got a bunch of smart, passionate people sitting in a conference room staging all these arguments in their head. But what entrepreneurs have to realize is that the answers are in the world, not in our heads. There are no points for predicting right from inside a conference room. There are only points for getting it right in the real world.

And this is a case where what we talk about in Decisive overlaps very nicely with The Lean Startup because this speaks directly to the philosophy you have. We both talk about Scott Cook at Intuit and his willingness to get out of his head and stop being in the business of trusting his gut. He embraces the philosophy of “leadership by experiment,” which is about giving ideas a chance to prove themselves in the world.

As you write, Intuit runs sometimes up to seventy tests per week. But we can do this same thing with our personal decisions!  I’ve talked to people who are agonizing, sometimes for weeks or months, over whether or not they should go back to school for social work or for counseling, and often these people haven’t spent a single day shadowing a social worker or counselor! I think one of the fundamental principles of decision making is that good decisions happen when we get out of our head and start taking information from the real world seriously. 

ER: Amen. That is a core belief of everyone in the Lean Startup movement. Another question along these lines that I get a lot is: how do you know when you’ve collected enough information to make a good decision? 

DH: That’s a great question. I think there are two gating factors. One is: have you considered enough options? One trap that people fall into is that they make “whether or not” decisions. They consider one alternative really seriously and the decision is “do we do that or not?” That’s a big problem, because adding incremental options really increases your chances for success. So one rule of thumb we talk about in the book is to fall in love twice—make sure you have at least two legitimate options before making your choice. (Don’t apply this to romantic decisions, though.) So, if you’re hiring someone, keep taking applications until you have at least two really good applicants. If you’re house shopping, make sure you keep looking until you have two really good options that you’d feel comfortable living in. That helps stop you from falling into the trap of rationalizing away the faults of your options.

So once you’ve got two or three options, then the question is: Have you gathered enough information from the world to tip you one way or another? And this is where Scott Cook provides a good example. Just run a test of some kind. If you have two or three good options, what kind of experiments can you run to get good, determinative information? Alternatively, you might make a values-based decision.  You can ask yourself: which option is truest to your core priority?
For resolving personal decisions, we offer a useful question in the book: What would you tell your best friend to do in this situation?

ER: Yeah, project it onto somebody else.

DH: Exactly. I know that sounds simple. But I’ve had conversations with people who have reported agonizing about a decision for months, and then I’ve asked that question and they’ve had an answer in ten seconds. There’s something profound that happens when we create a little bit of distance by shifting perspectives.

ER: It’s almost ironic because a lot of us believe in a methodology called “net promoter score” in which you ask customers to recommend a product to a friend or colleague, and I’ve always thought of that as exploiting a bug in human psychology. It doesn’t actually predict peoples’ referral behavior very well—it actually predicts how much they like your product in the first place. So they’re projecting themselves on to their friends and colleagues and telling you what they feel. But if you ask them directly, they won’t tell you.

But I want to switch topics here, because one of the things I really like about all of your books is that you organize your ideas around a very simple mnemonic device. Here you have a really nice one for how to think through a decision: WRAP, which stands for:
  • Widen your options
  • Reality-test your assumptions
  • Attain distance before deciding, and 
  • Prepare to be wrong. 

I want to talk about my favorite of these, which is P for Prepare to be wrong. Because that’s the story of my life!

I think people think preparing to be wrong is setting themselves up for some sort of failure, or it’s some sort of self-sabotage. 

DH: Yeah it sounds like we’re pitching some kind of defeatism. It’s not that at all actually, though. Psychologists tell us that we tend to be overconfident with our decisions, meaning that we think we know how things are going to turn out, but we’re often wrong. Ask anyone who has filled out an NCAA bracket and they can probably identify with this right now.

ER: Ha! Yes. I even used Nate Silver’s bracket and that didn’t turn out very well.

DH: Yes—and that was a pretty wise decision-making strategy by the way!

But when we talk about “Preparing to be Wrong,” it doesn’t mean that we should be pessimistic or bummed out. What it means is that we need to do a better job of stretching our sense of how the future might unfold. We need to consider positive and negative outcomes. Our minds often know more than we think they do. For instance, there’s a study that asks people to estimate the average box office haul for movies in the 1990’s that featured Angelina Jolie. And they were told to specify a range of box office totals that you believe are 80% certain to contain the true value. So, you and I might think, okay, somewhere between fifty and a hundred million dollars is going to capture that to 80% certainty. 

But what they found is that the actual average fell outside of people’s ranges over 60% of the time, rather than the 20% you’d expect (since they were supposed to be 80% certain). People just did a horrible job estimating. But here’s the twist: The researchers did a separate study where they got people to probe for the extremes. They asked: what’s a high value for these Angelia Jolie movies that has only a 10% chance of being exceeded. Or, what’s a low boundary that has only a 10% chance of the number falling below it?

What happens when you stretch peoples’ thinking that way is that they start surfacing new knowledge. They  start thinking, “Well hell, Tomb Raider was in the 90’s, wasn’t it?, and that was a huge hit and so that means the average will be skewed up.” For the lower bound, they’ll think, “But wasn’t she in some really strange indie films, and I bet those barely cracked a million bucks and maybe that drags the average down.” And all of a sudden you’re accessing this information that before was ignored or flattened out because we came to this quick conclusion about the average.

And I think the significance of that for entrepreneurs is obvious. Rather than making a prediction, treating the future like it’s a single point, we need to get people to stretch their expectations and begin, as much as possible, to start planning for the spectrum of possible outcomes. That’s preparing to be wrong. We need to start treating our decisions as predictions that could be right or wrong, rather than as a firm conclusion.

ER: Right. In the Lean Startup movement, we’ve been trying to get people to think of something that used to be called “requirements” in business-speak as “hypotheses” instead. They’re beliefs about what might happen. Everything you do is an experiment, whether you admit it or not. You’ll always have—whether you call them this or not—predictions about how things will go, and that’s a great opportunity for learning.

DH: That’s a beautiful sentiment and it dovetails so nicely with what we talk about in the book. People have such a sense of false permanence about decisions. There are some decisions, of course, where commitment is baked-in—marriage, say, or commitment to the armed forces, but those are the exceptions that prove the rule. The vast majority of decisions are nothing more than hypotheses. It’s: I think this going to be right job for me, the right place to live. We’ve got to stop treating our decisions as permanent and instead think of them as provisional. And of course, if you’re willing to make that leap, then it demands something of us. It means that when you make a decision, you’ve got to think about the circumstances under which you’d reconsider. What could you learn in 6 months that would convince you to go a different direction—or, conversely, convince you that it’s a great decision and worth doubling-down on?

ER: Well this sets me up perfectly to take advantage of your expertise and ask a question I’ve been wanting to ask you. One of the recommendations I make in The Lean Startup is that since you know you’re going to have to pivot, you’re gonna fail, you’re gonna make mistakes, you should schedule the pivot meeting in advance. Say, start the company today but in six weeks from today, let’s have a meeting to see if our strategy is still working, so that way it’s not a crisis that we’re having this meeting and in fact it’s perfectly normal. Is that a psychologically-sound recommendation?

DH: Yes. Absolutely. It sounds to me like we sort of wrote the same book with different terminology. We call that same idea in our book a ‘tripwire’—the notion that there’s something in the future that will snap us awake and force us to re-consider the decisions we’re making. The tripwire might be a metric we’re following, or a budget, or a date. So I’m 100% with you on that one.

ER: You have a notion in the book that you should not only have tripwires for problems in the book but also for unexpected successes. 

DH: Yeah. There’s this great quote from Peter Drucker that I think sums it up really well [we looked up the full quote]:
When a new venture does succeed, more often than not it is in a market other than the one it was originally intended to serve, with products or services not quite those with which it had set out, bought in large part by customers it did not even think of when it started, and used for a host of purposes besides the ones for which the products were first designed. If a new venture does not anticipate this, organizing itself to take advantage of the unexpected and unseen markets…then it will succeed only in creating an opportunity for a competitor. 
So part of what it means to be a great entrepreneur is to begin to sensitize your teams to the signs of unexpected threats or opportunities. This allows you to spot unexpected opportunities—novel ways that customers use your product, for instance. You must see this kind of thing a lot, given the work you do with entrepreneurs…

ER: Yeah. That really is the principle advantage to being in-market and doing experiments rather than any other type of market research. It really allows you to be truly surprised by what customers actually do. You see that in many of the stories we talked about today—Starbucks or PayPal or even you guys with the three books you were considering writing. I remember in a business that I was in, I was constantly targeting the wrong demographic—in that case I was going after older users who were casual gamers. But teenagers kept using my product, and it was a communication product, and I’d be like “Dammit! Another teenager! Stop clogging up my access to my target customer!” 

The question I really want to ask is: if you’re opportunistic, and willing to change directions, how do you deal with the fear that you will inevitably compromise on your vision or abandon your core principles because you’re willing to do what’s popular? How do you reconcile the need for adaptability with this original goal?

DH: I think this gets down to needing our decisions to align with our core priorities. For entrepreneurs, that answer is going to differ based on what you consider your core priority. A lot of great entrepreneurs start out with the goal to serve a certain audience. If serving that audience well is your core priority, then you might burn through a dozen product/service ideas before you finally find one that succeeds. In other cases, your core priority might be to introduce some new idea to the world—some clever way to help people collaborate better, for example. And if that’s your anchor, then you might be willing to discard one audience for another if they embrace it more quickly. But it’s hard to make good decisions without an anchor, or if your only anchor is “I want to make as much money as humanly possible.”

ER: One last question. I was just thinking about—probably because I live in the Bay Area, and so this might come off as a little woo-woo—but I’m curious if this resonates with you. To me, the process of entrepreneurship is partly about the external world, but partly about self-discovery. In making the decision and putting it into practice, you actually discover something about yourself and what your core priorities really are. Does that resonate with you?

DH: Yeah—it does. It’s almost like the notion you talk about in your book called Minimum Viable Product, which is similar to what we talked about earlier: the importance of conducting small tests. (In the book, we call that “ooching”—to ooch is to test something or sample it.)

Let’s say someone wants to quit their job and go sell cupcakes. Rather than quit their job today, why not start a catering business or set up a booth on the weekend at a farmer’s market? Test it out a little. I think there’s something similar that happens for entrepreneurs, where you learn so much about who you are and what makes you tick just by doing stuff. And these are things you could not anticipate in advance. It’s only by virtue of running the experiment or conducting the ooch that you learn what’s important. And that brings us back to the idea that good decisions don’t start in our head; we find the answers in the world.

ER: Amen. I could not agree more. Thank you for taking the time.

Don't forget to click here to visit the Heath Brothers’ website and receive a free copy of Decisive

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Lecture Video: Spinoza's God (or Nature)

by Salman Hameed

Earlier this month, as part of our Science and Religion Lecture Series at Hampshire College, we had a fantastic lecture by Steve Nadler on Spinoza's God (or Nature). Here is your chance to find out if Spinoza was an agnostic, deist, pantheist, or an atheist. Plus, it is fascinating to hear about how Spinoza viewed succumbing to wonder and mystery (this comes out in the Q&A session after the talk). If you have some time, you should definitely check out the lecture.

As a refresher, here is the abstract for the talk:

Abstract:
In 1656, the young Baruch Spinoza was excommunicated from the Amsterdam Portuguese-Jewish community with extreme prejudice; by the end of his short life he was regarded as one of the most radical and dangerous thinkers of his time. Among his alleged "abominable heresies" was, according to one contemporary report, the belief that "God exists only philosophically." In this lecture, we will examine Spinoza's conception of God, whereby God is identified with Nature, and address the question of whether he is, as is so often claimed, a "God intoxicated" pantheist or a devious atheist, as well as the implications of this for his views on religion.

Here is the video of the lecture:


Here is the Q&A session:


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SSiMS lunch talk on Islam and Figurative Art at Hampshire College on March 27th

by Salman Hameed

Our Center for the Study of Science in Muslim Societies (SSiMS) is hosting a lunch talk this coming Wednesday, March 27th, by Yael Rice. The talk will be in the lobby of Adele Simmons Hall (ASH) at Noon and the topic looks fascinating. Join us, if you are in the area. Here are the details:


Sound and Vision/Word and Image: Islamic Portraiture and its Many Forms
by Yael Rice
Five College Mellon Postdoctoral Fellow in Islamic Art at Amherst College

Abstract: It is a widespread misconception that the medieval and early-modern arts of the Islamic lands lacked a tradition of figural depiction. In fact, illustrated manuscripts from Mosul (Iraq) to Agra (India) provide clear evidence of a rich practice of figuration, including painted portraits of authors, patrons, and other important figures. With several notable exceptions, manuscripts of histories, poetic works, biographies, and other texts nevertheless evidence a pronounced reliance upon verbal, rather than pictorial, representations of likeness. This talk will address the complex relationship between textual and pictorial portrait imagery in the book arts of Greater Iran and South Asia from the 13th through the 17th centuries, focusing in particular on the Mughal court of northern India, which saw a marked shift towards a practice of mimetic portraiture rooted in optical, sensate experiences.

Speaker Bio: Yael Rice (PhD, University of Pennsylvania) specializes in the art and architecture of Greater Iran and South Asia, with a particular focus on manuscripts and other portable arts of the fifteenth through eighteenth centuries. Currently the Five College Mellon Postdoctoral Fellow in Islamic Art at Amherst College, she previously held the position of Assistant Curator of Indian and Himalayan Art at the Philadelphia Museum of Art from 2009 till 2012. Her publications include studies of European engravings and Persian calligraphic specimens in Mughal royal albums, the 1598–99 MughalRazmnama (Book of war), and an early fifteenth-century Khamsa (Quintet) of Nizami copied and illustrated in the region of Fars, Iran.

Rice's current research concerns physiognomic analysis as a courtly and artistic practice, Mughal depictions of imperial dreams, paintings made for the Mughal Emperor Aurangzeb (r. 1658-1707), and the cultural and material history of jade in early modern Central and South Asia.

--------------------------------------------
In the Adele Simmons Hall (ASH) Lobby at Hampshire College.        
A light lunch will be available at noon.

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Apple Hand Pies – Crimping is Easy

I’ve been playing around with a new pastry dough, and figured I’d use it as an excuse for a little demo on turnovers, or “hand pies” as the hipsters are calling them.

I’ll unveil the new “buttercrust” dough next week, but this particular video is not about the pastry, or the filling, it’s about the fairly basic method for folding and crimping one of these up.

As you’ll see, it’s not exactly a complicated procedure. In fact, I can’t imagine your aunt is going to be too thrilled to know that you’ll be able to now match her crimp for crimp. Once you have the outside down, what goes inside should be the least of your worries.

I went for a very soft, apple-saucy, jam-like filling, which turned out very well, but literally any of your favorite pie fillings, both sweet and savory, will work. If you do make an apple version, and want to really blow some minds, top your filling with a thin slice of sharp cheddar. It’s special. I hope you give this easy technique a try soon. Enjoy!


For 4 Apple Hand Pies:
about 1 pound pie dough, divided into 4
egg wash (1 egg beaten with 2 tsp milk)
granulated sugar as needed
For the apple filling:
2 tbsp butter, browned
2 or 3 green apples
1/4 tsp salt
1/4 cup white sugar
2 tbsp brown sugar
1 1/2 tsp cinnamon, or to taste
1 or 2 tsp of water if needed

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Next Up: Apple Hand Pies



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Snow, rationalists and an older, meaner universe

by Salman Hameed

There have been no posts for the past few days as I was at a conference at Coventry University, and between talks and conversations, did not get a chance to have any posts up. But couple of things as I wait for the plane at Heathrow to get back to Amherst: I had a chance to have dinner with some members of Rationalist Society of Pakistan (RSoP), and it was an absolute delight. I have written about them before and I think it important to know that while we complain about the growing intolerance on religious, we also have counter-movements that believe in an open dialogue and place an emphasis on toleration, reason and rationality. This doesn't mean that there is a single position within RSoP, but there appears to be a spirit of healthy discussion over those discussions. We need more forums like this one.

On the downside, the weather here was miserable! No - I mean absolutely miserable. If I wanted snow, I could have stayed in Amherst. Here is a picture from my hotel room in Coventry yesterday (oh and much of the snow was in slush form):




But if it is any consolation, while I was away, we found out that our universe is a bit older and chubbier than we thought before. The new estimates come from Planck Observatory that has been making detail maps of the Cosmic Microwave Radiation (CMB) - the relic light emitted about 370,000 years after the Big Bang (the farthest back we can see yet). So much older? Well, about 100 million years older (Yes - this is not very much in cosmic time). So our universe is now estimated to be 13.8 billion years old, compared to the previous estimated of 13.7 billion. Plus, normal matter is now estimated to be 4.9% (up from 4.6%) - though we shouldn't call such tiny fraction as "normal" - even if we are made up of it :) . Dark Matter estimates are also up a bit - 26.8% (up from 24%), and all of this comes at the expense of Dark energy (down from 71.4% to 68.3%).

Okay - forget about the details. The key is that Planck Observatory has confirmed our prior models and has tweaked some of our estimates.

You can read more about it here, and here is the Planck map of the background radiation:



Here is figure caption:

"This map shows the oldest light in our universe, as detected with the greatest precision yet by the Planck mission. The ancient light, called the cosmic microwave background, was imprinted on the sky when the universe was 370,000 years old. It shows tiny temperature fluctuations that correspond to regions of slightly different densities, representing the seeds of all future structure: the stars and galaxies of today.

By analyzing the light patterns in this map, scientists are fine tuning what we know about the universe, including its origins, fate and basic components.

Planck is a European Space Agency mission, with significant participation from NASA. NASA's Planck Project Office is based at NASA's Jet Propulsion Laboratory, Pasadena, Calif. JPL contributed mission-enabling technology for both of Planck's science instruments. European, Canadian and U.S. Planck scientists work together to analyze the Planck data.

Image credit: ESA and the Planck Collaboration"

Okay - onto the plane to Boston.

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Back from the Desert,Thirsty for Food Wishes


I'm back from Arizona after a very relaxing week of golfing, watching baseball, and enjoying gorgeous weather that can best be described as the exact opposite of San Francisco. Hot and dry with just enough breeze to carry the smell of grilling hot dogs to my well-lotioned nose. It was great fun, but I’m ready to get back to business.

I’d like to extend a sincere thank you to Anna, who by all accounts did a masterful job of moderating the blog. I know you guys aren’t used to prompt, polite, and thoughtful replies to your questions, but I thought you handled it very well. Stay tuned for a brand new video Monday!

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Sunnat Regarding Food and Drinks and Forbidden Food in Islam

HOLY PROPHET'S SUNNAT REGARDING FOOD AND DRINK

A reference to the Holy Prophet's food habits and to his abstemiousness has been made at pages 149, 170 and 171, which may be reference to. From the authentic books of Ahadis, the Holy Prophet's Sunnat in regard to eating and drinking is briefly as follows :- He used to wash his hands before commencing his meal; he invariably recite "Bismillah-ir-Rahman-ir-Rahim" before starting to eat; he used his right hand for eating; he did not recline on a pillow or bolster but used to sit at the table-cloth in a respectful posture; he used to eat from the side of the plate or bowl in front of him; he used ti take small morsels and used to chew each morsel slowly and carefully; he never found fault with the food placed before him; if he relished it, he partook of it; otherwise he refrained from eating but never complained about the quality of the food; he did not allow food to be wasted and took in his plate only so much as he needed and he cleaned his plate; he washed his hands after eating; he invariably gave thanks to Allah after meals; one of his supplications as recorded in Tirmizi, Abu Dawood, Ibn Maja etc., is:- "Al-hamd-u-lillah-il-lazi at'amana wa saqana wa ja'alna min-al muslimin" (Praise to be Allah, Who has fed us and given us to drink and made us Muslim); he never ate any thing while standing, or walking in the streets; he never ate anything while standing and walking in the streets; he did not like a raw onion and raw garlic; he used to drink water, or milk, in three sips. while sitting and used to hold the bowl in his right hand l he advised his followers not to blow with their mouths into a bowl of milk etc ; he used to say ''Allhamdu-lilah'' after drinking milk or water; and he advised his following that, while dining together, they should have regard for others and not get up from the table-cloth while others were still eating.

FORBIDDEN FOOD

Specially for new Converted Muslims
Let us now consider the verses regarding forbidden food. These are :-2 : 173 : 5 : 4 ; 6 : 121, 145 ; and 16 : 115. The things forbidden by these verses are :-dead meat, blood, the flesh of swine, and that on which any other name has been invoked besides that of Allah ; that which has been killed by strangling, by a violent blow, or by a headlong fall, or by being gored to death ; that which has been (partly) eaten by a wild animal, unless you are able to slaughter it (in due form) ; that which is sacrificed on stone (altars) ; (forbidden) also is a division (of meat) by raffling with arrows ; that is impiety ; meat on which Allah's name has not been pronounced ; that would be impiety ; but if one is forced bu necessity, without  willful disobedience, nor transgressing due limits, then he is guiltless ; for Allah is Oft-forgiving, Most Merciful.

The following extracts from Abdullah Yusuf Ali's notes on these verses will make the position clear :-. . . . ."Maitat". . . . the original Arabic has a slightly wider meaning given to it in Fiqah (Religious Law) : anything that dies of  itself  and is not expressly killed for food with the Takbir duly pronounced on it. But there are exception, e.g. fish and locusts are lawful though they have not been made specially halal with the Takbir. But even fish or locusts as carrion would be obviously ruled out " . . . . . . ." Carrion on dead meat and blood as articles of food would obviously cause disgust to any refined person. So would swine's flesh where the swine live on offal. Where swine are fed artificially on clean food, the objections remain : (1) that they are filthy animals in other respects, and the flesh of filthy animals taken has food affects the eater : (2) that swine's flesh has more fat then muscle-building material : and (3) that it is more liable to disease than other kinds of meat: e. g. trichinosis, characterized by hair-like worms in the muscular tissue. As to foods dedicated to idols or false gods, it is obviously unseemly for the Children of  Unity to partake of it". As pointed out by another commentator, "that which dies of itself and that which was torn by beasts was forbidden by the law of Moses also (Lev. 17 : 15), so was blood (Lev. 7 :26) ; and the flesh of swine (Lev. 11 : 7)....The Jews held the swine in great detestation and the mention of the animal in Gospels shows that Jesus Christ held it in equal abhorrence, which proves that he too regarded the animal as impure. Neither does he appear to have broken the Jewish law in this respect''. To continue with Abdullah Yusuf Ali's notes :- ''If an animal dies by strangling or by a violent blow, or a headlong fall, or by being gored to death, or by being attacked by a wild animal, the presumption is that it become carrion, as the blood is congealed before being taken out of the body. But the presumption can be rebutted. If the life-blood still flows and the solemn mode of slaughter (Zibah) in the name of God as a sacrifice is carried out, it becomes lawful as food.''
''This (sacrifice on stone altars) was also an idolatrous rite. Different from that in which a sacrifice was devoted to a particular idol or false god.....Division of meat in this way (i.e. a sort of lottery or raffle practiced by Pagan Arabs) is here forbidden, as it is a form of gambling''. As regards the words ''damam masfuhan'' occuring in 6: 145, Abdullah Yusuf Ali has explained :- '' Blood poured forth : as distinguished from blood adhering to flesh, or the liver, or such other internal organs purifying the blood''

A part from the forbidden food specifically mentioned in the verses of the Holy Quran cited earlier, the meat of certain other animals was forbidden by the Holy Prophet. In the light of the Quranic verses and the Holy Prophet's traditions, our doctors of law have worked out the other detail. To put it briefly, (a) carnivora, (b) birds of prey which attack their prey with their claws and beaks, (c) birds of the air which eat nothing but carrion, (d) reptiles, and (e) insects, have been declared unlawful (Haram). The list includes :- lions, tigers, leopards, panthers, wolves, jackals, foxes, bears, elephants, donkeys, dogs, cats, monkeys, eagles, hawks, falcons, kites, crows, snakes, weasels, chameleons, lizards, rats, frogs, alligators, and crocodiles. On the other hand, declared as lawful (Halal) is the meat of horses, deer, antelopes and hare, and the flesh of fowls, such as cocks, hens, drakes, ducks, geeze, peacocks, partridges, pigeons, doves, quails, and sparrows. Fish and locusts have already  been mentionad above as being lawful.
Regarding other things, it may be explained here that the permission contained in 5 : 5 is obviously subject to the restrictions imposed by 5: 2 , 97 and 98 on hunting and the use of game while a person is Ihram or within the sacred precincts.

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Lesson 135: March Is One Of The Hardest Months For Bees In The North www.honeybeesonline.com 217-427-2678

DavidSheri
Beekeeping is so enjoyable! It not too late in the season to start beekeeping in 2013. We are here to help. We build all the hive equipment right here in east central Illinois. We are a total turn key operation, meaning we’ll get you started in beekeeping the right way through our classes, equipment and bees. When you call you will be speaking to a well trained beekeeper. We will not try and sell you things you do not need or things that do not work just to make a sale. We want you to be a successful beekeeper. If our beekeepers cannot answer your beekeeping question, they’ll turn you over to me. I started keeping bees in 1994 and I’ve been a certified master beekeeper for 3 years. We are here to help answer all your questions.
I have written 135 beekeeping lesson from years of my own experience, research and experiments. In today’s lesson, I will be teaching you the dangers of losing your bees in late winter or early spring from cold snaps resulting in starvation. But before I dive into today’s lesson, I want to introduce ourselves more and introduce you to the wonderful world of beekeeping.
Sheri and I own Long Lane Honey Bee Farms. We named it that because we live down a long lane with beehives scattered down our quarter mile lane. We have hives in several other places, but this is where we raise our Illinois Pioneer Queens, winter hardy, chemical free survival bees. We are a mid-west, hard working family in our 50’s employing many of our grown children and some friends from our church to help get the job done. We are a home school family and have been blessed by God with a bee business to provide for our family. Our business is driven by our strong Christian values from Scriptures like, “Whatever you do, work at it with all your heart, as working for the Lord…” (Colossians 3:23). We do our best to treat our customers by the Golden Rule, “So in everything, do to others what you would have them do to you…”(Matthew 7:12).  So we appreciate all of our fantastic customers who choose to help support our business by purchasing from us. Thank you!  We know you may have other choices so thank you for giving us a chance to serve you.
 StoreShelves Once again we are gearing up for our next beekeeping class this Saturday, March 23rd. This class has been full for several weeks. We are remodeling our store to make the flow of things go better during our classes. We are stocking the shelves getting ready for the spring season. Local beekeepers appreciate that they can stop in and purchase the hives and equipment they need locally. Beekeepers around the US benefit from our online store, shipping needed beekeeping hives and equipment throughout the country.
HexStamp HexWall Sheri wanted our store to have honey bee comb hexagonal cells painted on the wall. Jesse made a large stamp and I dipped it in painted and away I went!  It was fun and turned out better than we thought.
Cedar Over a year ago we began to add an additional hive to our line of beekeeping equipment. Up until now we have built our hives of Langstroth tradition, with the occasional top bar hive. A year ago we purchased some cedar boards and began exploring the idea of building our hives out of cedar. Cedar is a slightly thicker board and is smooth on one side and rough on the other. We wanted to make sure we could keep the traditional sizes of our hives and frames and still retain bee space.
Cedar1 Also, we had to design our own peaked top rather than our flat tops. Jesse spent several months thinking through a cedar top and finally came up with a top that is peaked and has a strip of copper across the top. We decided that our Langstroth cedar hive will come with two deep hive bodies and two medium supers, with wooden frames and foundation. Our cedar hives are fully assembled and untreated and unpainted. They are absolutely beautiful. The natural color of cedar is gorgeous. Cedar is very expensive, so our cedar hives are more expensive than our traditional pine hives. However, if you’re looking for beauty, it’s worth the price. Remember these are built right here in our shop, no middle man here. We take pride in our work. If you’d like to purchase one of our cedar hives, CLICK HERE.
Hive1 Of course our most popular hive is our standard Langstroth hive. Many people ask me how we got into making bee hives. Well, years ago, I made a hive and put it on eBay. It sold immediately.  I built another one and it sold immediately. When we first started we only sold on eBay because we didn’t have a website. Now that’s all changed. I made my hives with a few special features that I wanted in my hives as a beekeeper. We still make these hives the same way.  We love them and so do our customers. Our Langstroth hives are fully assembled and painted. We also include metal frame rests in all boxes to help the frames more more freely when inspecting the hive. Our hives are all built with screen bottom board to assist with ventilation and Integrated Pest Management. Our special inner cover provides upper ventilation. Painted with a high quality exterior paint this hive will stand proud in your yard for years to come. We ship hives all over the US. Look at our shipping cost to ship a hive in the US (except Hawaii or Alaska) Only $29. Click here to order today! This offer only applies to our traditional hive, item #1.

class3
We've listened to our customers and so many wanted a class on package bee pickup day. So here it is. May 4th, our basic beginners 3 hour class. 9am until noon.  Come pick up your bees and equipment and take our 3 hour class. Be sure to order equipment in advance. This is a very introductory class and does not go into as much detail as our all day classes. But if you just need to learn about beekeeping equipment,  how to install a package, and how to inspect a hive, you’ll enjoy this three hour class. You must have protective gear to go into the bee yard. All students must be paid and registered to attend. Click here to register now.
LESSON 135: March Is One Of The Hardest Months For Bees In The North
We all want our bees to survive the winter. Beekeepers in the south have a much shorter winter than we do in the north. I live near the 40th parallel, map jargon which means I’m in central Illinois. It gets cold here. Many beekeepers make the mistake that since March doesn’t seem like a cold, brutal winter month that the bees are out of the woods. But nothing could be further from the truth. In the north, queens begin laying more which requires much more honey and pollen consumption. But, there is nothing much left and nothing yet to gather. It’s too cold to forage even if there was something blooming.
To make it even harder, most of the northern US has had challenging bee weather over the last few days. This is when it warms us in the day but drops quickly and drastically at night. For the last week, and sounds like all next week, our temperatures have been in the 40s in the daytime and in the teens at night. The reason this can be hard on bees is because at 40+ degrees the bees will break cluster in the hive, move around and eat honey. But as the sun goes down and the temperature drops suddenly the bees may fail to regroup into a tight cluster. Sometimes they get separate into several clusters and then cannot generate enough heat to keep from freezing to death if temperatures plummet into the teens and the bees are low in numbers or short of food.
Hive with blanket Bees need food to generate heat. They eat honey so they can vibrate and make heat. What you can do to help shave off the sudden evening chill into the teens and give the bees a better opportunity to cluster correctly is use a heavy blanket and lay over the hive at sundown. Place some bricks on the blanket to keep it on the hive. Do not cover the hive completely as this might not allow enough air for the hive. Do not cover the front entirely with the blanket. In preparation of this lesson, I placed a blanket on one of our hives. I remove it during the day. Do not let it get rained on or it will hold too much moisture near the hive.
Watch my complete video on how I use a Winter-Bee-Kind and blanket.(In the last 30 days 35,000 people have watched our YouTube Beekeeping videos.) I only recommend the blanket when the day is warm but the evening temperature will drop into the lower 20s or teens and your bees  might be low in numbers. Small clusters can die when temperatures drop into the teens. That’s why we recommend not installing new packages of bees in the north until mid April. A 3 lb package only contains 10,000 bees on new foundation with nothing stored in the comb to heat. And a lake of drawn comb makes it hard for the bees to stay warm. This makes a cold night.
Please be careful not to feed bees too much liquid sugar if the day will be too cold for the bees to fly. They will be unable to relieve themselves. We prefer to feed the Winter-Bee-Kind candy boards to bees in late winter because it is an emergency feed for when the bees start to run out of food without overloading their guts.

Winter-Bee-Kind For Winter Feed For Bees
In The summer of 2011 we introduced our Winter-Bee-Kind after several years of studying overwintering hives. We could barely keep up with production they were in such demand. We still make them right here at Long Lane Honey Bee Farms but we've expanded our production methods to keep up with demand. So many beekeepers told us that these were the only thing that got their hives through the winter. This year, it's time for the 2014 production year. We even mix the sugar and pollen and right here and pour the candy into the Winter-Bee-Kinds. WHAT IS A WINTER-BEE-KIND? It is a one piece candy board that provides food, ventilation, upper insulation and an upper exit/entrance to help bees remain healthier during the winter. Someone said it insulates, ventilates and feed-i-lates. With the built in upper vent, you don't have to worry about snow covering up your hive's lower entrance. The bees can still go in and out through the top vent spacing. We avoid shipping Winter-Bee-Kinds in hot weather and start shipping each September-March. You can place our Winter-Bee-Kinds on your hive anytime, even in the winter. Because it goes on top of the hive in place of the inner cover, and you are NOT removing any frames, it can be placed on the hive in cold weather. Just do it fast. Open the top, remove the inner cover and place the candy side down and the vent slot toward the front of the hive and you're done. Click here to order your Winter-Bee-Kinds Some form of a candy board has been around for a long time. Beekeepers of long ago placed candy in their hives to provide enough food for their bees to survive the long months of winter. There are various mixtures and receipts for candy boards. Some are made with soft candy and some with hard candy. The end result is still the same. The bees will consume the sugar as they need it. We've always been concerned about the amount of condensation that can develop in the hive during the winter. The bees produce heat within their hive and as the temperature is very cold outside the hive, condensation will develop on the warm side, just above the bees on the inner cover or top cover. This condensation can accumulate and drop down onto the winter cluster of bees below. Bees can stay warm in the winter but they must remain dry. If this cold water drips down onto the bees, it can reduce their ability to keep their cluster warm. The insulation on our Winter-Bee-Kind helps reduce the excessive moisture and even puts some of that moisture to work, as it accumulates on the candy and makes it easy for the bees to consume the sugar. Thus, a Winter-Bee-Kind can help lessen two winter stresses, the lack of food and excessive moisture. We make our Winter-Bee-Kinds with sugar and a healthy amount of pollen powder. Many beekeepers make the mistake of only feeding their bees sugar in the winter, but the bees also need protein which they obtain from pollen. Our Winter-Bee-Kinds come with pollen mixed in with the sugar.. Click here to order your Winter-Bee-Kind today. We recommend that you place candy boards on your hive any time between Oct-March.


Commonly Asked Questions
Q: Which way does the candy face in the hive?
A: The candy faces down just above the winter cluster. Normally, this means that the Winter-Bee-Kind would be placed on the brood box that contains the cluster. For example, if you overwinter your bees in a single deep hive body, the Winter-Bee-Kind would be placed on this deep hive body with the candy facing down toward the cluster. If you are using two deep hive bodies to overwinter, then the Winter-Bee-Kind would be placed on the top deep hive body. It is best to disregard the use of an inner cover, and simply place your top cover over the Winter-Bee-Kind.

Q: What about winter moisture?
A: Moisture can develop in the winter from condensation, a contrast of the heat the bees produce in the hive and the extreme cold temperature outside the hive. Condensation accumulates on the warm side, which means moistures collects on the inner cover or top cover above the hive. This can drip down on the bees and chill them during the winter. A Winter-Bee-Kind takes the place of an inner cover and any moisture that develops from condensation aids the bees in consuming the candy.

Q: How long will a Winter-Bee-Kind last on a hive?
A: On average about 3 weeks. However, a colony that has ample stored honey may not consume the candy board as fast or not at all until they need it. A colony close to starvation may consume a Winter-Bee-Kind within a week or two.

Q: Since Winter-Bee-Kinds are placed or replaced on the hive in the winter, can I open the hive up on a cold day?
A: It is best to place the candy boards on a hive when the temperature is above freezing and try to place the candy board on and have the hive sealed back up within 1-2 minutes. It should not take over 1 minute. Do not remove any frames in cold temperatures, only place your Winter-Bee-Kind on and off quickly. If you can choose the warmest day during the winter, that would be best. Try to avoid very cold, windy or rainy days.

Q: How do I refill a candy board?
A: It is best to send back your candy board and we will refill it for $7 plus shipping. If you are a good candy maker, you can do it yourself.

Q: How do I get one with a pollen?
A: Our Winter-Bee-Kinds contain pollen as well.

Q: Can I make my own?
A: You can, but you must experiment, because you do not want the candy to be too hard or too runny. The exact mix depends on your altitude, heat source and other conditions so it will be different from one location to another.

Q: Why was some liquid sugar dripping out of my Winter-Bee-Kind when I received it?
A: It is the nature of candy boards to be a bit on the dripping side even though the top may be hard. Do not be concerned if you see liquid sugar dripping out of your boards when you receive it. It usually means it was left on end during shipment for a prolong period of time. The bees will clean everything up and enjoy this soft liquid.

Q: How much sugar is in one Winter-Bee-Kind?
A: Approximately 5 pounds

Q: When do I put a Winter-Bee-Kind on my hive?
A: Any time! Nov, Dec, Jan, Feb are good months to place on the boards.

Q How often should I check my Winter-Bee-Kind?
A: Every three weeks, take a peek.

Q: Do you make Winter-Bee-Kind for 5 frame nucs or 8 frame hives?
A: Yes, check out our website to order, but carefully read the description to make sure you are ordering the correct size and type.

Q: Can the candy break loose from the board on the hive?
A: It rarely happens, but during extreme winter weather, the candy and separate from the board while on the hive. This is not a problem. The bees will continue to consume the sugar.

Q: When I place it on the hive, do I use my inner cover. Just how does it go on?
A: Winter-Bee-Kind takes the place of your inner cover. Simply place the Winter-Bee-Kind on the top of your upper hive body or super with the candy facing down, then place your top cover on top of the Winter-Bee-Kind. Be sure to use a rock or brick to make sure the wind does not blow your top cover off. There is overwhelming enthusiasm about our Winter-Bee-Kinds. Click here to order now.

Thanks for joining us for another beekeeping lesson. We hope you’ll visit our website at www.honeybeesonline.com, buy some hives and get started in beekeeping! It’s not too late. Now is a great time to dive in. Though we are sold out of packages, we’ll provide you with the numbers of reliable package providers that will ship bees to you. We are ready to be your friend and mentor in beekeeping.
See you next time!
David and Sheri Burns
Long Lane Honey Bee Farms
www.honeybeesonline.com
217-427-2678 facebooktwitter iconYoutube


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