Chicago -
By Graham Pickren/The Conversation
We live in a data-driven world. From social media to smart cities to the Internet of Things, we now generate huge volumes of information about nearly every detail of life. This has revolutionized everything from business to government to the pursuit of romance.
We tend to focus our attention on what is new about the era of big data. But our digital present is in fact deeply connected to our industrial past.
Posted on January 9, 2017
By Helene Smith
But come in for the ice cream.
(ENLARGE FOR PROPER VIEWING)
* Modern Farmer: Getting Americans To Eat Goat.
Posted on January 6, 2017
‘A Little-Known Gem’
“The Mitchell Museum of the American Indian is one of only a few museums in the nation that focuses exclusively on the history, culture, and arts of the American Indian and First Nation peoples of the United States and Canada.”
Posted on January 5, 2017
What The . . .
“The American Toby Jug Museum in Evanston, IL is home to more than 8,000 jugs and holds the world’s largest collection of Toby and Character jugs!”
Posted on January 4, 2017
By The Art Institute Of Chicago
“While installing his exhibition Kemang Wa Lehulere: In All My WIldest Dreams at the Art Institute (on view until January 16), the South African artist took a few moments to discuss his work and process.
“This ‘focus’ exhibition is the first American museum show devoted to his work. Internationally recognized for his masterful conflation of personal and collective storytelling, Wa Lehulere reenacts what he calls ‘deleted scenes’ from South African history, often animating individual narratives of exile or displacement through means that are ephemeral, found, and notational – chalk drawings on blackboard surfaces, intense but short-lived performances, salvaged wood from old school desks, sketchbook pages, letters written to friends, strangers, and public institutions – as if to suggest the gallery as a fantastical, crucially temporary classroom.
“‘History continually disappears,’ Wa Lehulere has said. ‘It comes and goes. It is not something fixed; it is malleable . . . It is the elasticity of history that excites me.’
“At the same time, he describes his work as a ‘protest against forgetting;’ history is constructed, and memory is fragile.”
Posted on January 3, 2017
By Andrea Germanos/Common Dreams
Santa will likely be feeling toasty as he does his final checks on the naughty-or-nice list because temperatures at the North Pole on Thursday are forecast to be as much as 50°F above normal.
Temperatures are expected to climb to near the freezing point of 32°F, computer models show.
Zachary Labe, a doctoral student researching the Arctic at the University of California-Irvine, wrote on Twitter that the “persistence and magnitude of above average Arctic temperatures continues to remain quite impressive.”
(ENLARGE)
Posted on December 22, 2016
By Scott Gordon/WisContext
Around the world, an increasing proportion of the fish and other seafood people eat, catch, use as bait or put in aquariums is raised in controlled environments in a practice known as aquaculture.
This industry is growing quickly in Wisconsin, with fish-based operations ranging from small family ponds to large-scale farms like Rushing Waters in Palmyra. A few aquaculture businesses in the state are even experimenting with raising shrimp.
Researchers are applying the Wisconsin Idea to this approach to growing food, especially at the Northern Aquaculture Demonstration Facility, a project of the University of Wisconsin-Stevens Point and partner of the UW Sea Grant Institute.
Posted on December 21, 2016
By Hope Kirwan/Wisconsin Public Radio
Wisconsin continues to increase monthly cheese production, marking more than two years of rising outputs.
The latest report from the U.S. Department of Agriculture shows Wisconsin produced almost 270 million pounds of cheese in October. That’s almost 1 percent more than October 2015 and about 6 percent more than in 2014.
As dairy farmers continue to struggle with an oversupply of milk, dairy experts say cheese shows the strongest potential for growth in the dairy industry.
“The cheese market has held up better than we anticipated with all the milk because the retail and food service demand has stayed very, very strong,” said Bob Cropp, professor emeritus at the University of Wisconsin-Madison.
Posted on December 20, 2016
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