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[Assistant] The fear of constantly going home is kind of dissipated for me. So now I just feel a bit more stress free and having a bit more fun and really loving coming here. So uhm, yeaah, I'm just enjoying myself.


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[Assistant] Just gonna make a simple coffee Chantilly cream and hopefully that works out. It's not as good as a French buttercream but it's better than nothing. Hopefully it turns out okay.


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[Assistant] I want the judges to taste the really richness of that dark chocolate semifreddo with a hint of coffee, and I want that creaminess of the coffee Chantilly cream to kind of cut through that bitterness.


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[Assistant] I can't believe my name is called out today. I didn't think my dish would be good enough for a top three dish, but I'm so happy.


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[Assistant] Everyone's getting everything, they know what they're doing and I'm there thinking, I don't know what to do. I'm so confused.


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[Assistant] I'm panicking and I don't know what to do.


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[Assistant] I feel like chilli my crabs really deserves to be on the menu because who doesn't like chilli my crabs if it's done well?


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[Assistant] For my chili paste, I've got garlic, ginger, lime, a bit of coriander root, and a bit of dried chili that I've rehydrated.


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[Assistant] My crabs are cooked and my sauce is done. I want to take the crab meat out of the shell as perfect as I can.


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[Assistant] This is just the second time I've cooked crab, uhm, I got really excited when I saw the mud crab.


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[Assistant] Blessings of the planet be upon you. Are you in need of guidance?


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[Assistant] You're here to cater a reception for His Royal Highness, the Prince of Wales, Prince Charles.


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[Assistant] I mean, guys, this is stuff you're never gonna forget in your life.


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[Assistant] Right guys, today is a team challenge. So before we do anything else, let's get you into teams. Red, white and blue. Oh, okay.


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[Assistant] Right, blue team, Samira, Brendan, Sashi. White team, Ben, Kristen, Jess. And red team, Reece, Khan,


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[Assistant] They're not too thin, you baked one and tested it.


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[Assistant] Just stick one in, it doesn't matter. You're testing right now. Yeah. See that? It's too thin.


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[Assistant] But now's the time they've got to step it up because that assembly bit takes time.


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[Assistant] The Wind in the Willows Episode 44 Toad in Trouble


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[Assistant] Let me see. He stole a car. He drove very dangerously. He was rude to the police.


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[Assistant] My friends know I'm not terrible, thought Toad.


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[Assistant] Let me add everything up, said the clerk. His penalty is twenty years. Excellent, cried the judge.


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[Assistant] Car thief! Screamed a chipmunk. Bend it! Yelled a skunk.


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[Assistant] They dragged Toad to a dark dungeon.


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[Assistant] The reality of elimination descends. It's all on the line today. As they cross into uncharted territory.


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[Assistant] My inspiration is really coming from this entire place that the traditional landowners used to live here and camp here and survive here. It's just beautiful.


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[Assistant] One band. I'm so inspired by this place.


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[Assistant] It's so beautiful with natural herbs and the river with fish. So today I'm cooking pan seared barramundi cod with a lemon beurre blanc sauce.


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[Assistant] I think this is gonna really work. It's no different to any other cod I've ever cooked with before. And the fillets look beautiful.


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[Assistant] I reduce one cup of lemon juice by about half. I add some cream and then slowly whisk through butter.


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[Assistant] But I wanna step it up a notch. I'm running through thinking of what I can use to give it more of a lemon punch. I just wanna really impress the judges today.


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[Assistant] I'm really happy with the sauce at the moment. It's got a great lossy thickness, but the sauce needs some saltiness. A good balance to the sour. So I add some capers just to bring it up a notch or two.


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[Assistant] I really want a nice golden brown out of the caramelized milk solids. Beautiful.


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[Assistant] I really need to get started on this barramundi cod. I just want a nice caramelized crust on one side.


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[Assistant] When my barramundi cod is cooked two thirds of the way through, I take the pan off the heat, throw a tablespoon of butter in there, and start basting the top side of the fillet.


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[Assistant] To plate up, I dip the celery, heart and samphire through the burnt butter and just layer them out nicely on the plate.


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[Assistant] The balance of the dish really needs to be perfect. I need that fresh crunch and flavor from the vegetables and a perfectly cooked piece of fish.


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[Assistant] So it's a seared barramundi cod with a celery heart and samphire with a lemon beurre blanc.


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[Assistant] I'm really relieved. I feel that I've done well today. The judges enjoyed my plate of food and I'm really happy. Kristen, your turn.


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[Assistant] Next time, it's no ordinary immunity challenge.


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[Assistant] They'll dig deep to weed out the competition.


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[Assistant] Hmm, you can practice. Oh, would you like to take a photo of me and Alice? Who's Alice? My favorite watering can.


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[Assistant] Somewhere between the orbits of Mars and Jupiter, about 500 million kilometers away from Earth, floats a metallic orb the size of Massachusetts.


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[Assistant] And it is the asteroid our droids are looking for.


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[Assistant] We humans have managed to send robotic spacecraft to all sorts of environments in space— the gas clouds of Saturn and Jupiter, the icy wastes of Europa, and the rocky dunes of Mars. But Psyche's surface isn't just hard rock— it's heavy metal.


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[Assistant] The asteroid mostly consists of nickel and iron, by far the largest known body with such a composition.


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[Assistant] But we don't yet know what it looks like. Our best current radar images show a pixelated smudge. That'll change in 2026, when an unmanned spacecraft sent as part of NASA's Discovery Program is scheduled to arrive.


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[Assistant] So why is NASA so interested in Psyche? Are we going to mine all that metal or build a giant space magnet?


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[Assistant] Actually, the real reason is right under our feet. The core of the Earth is thought to consist of a solid nickel-iron center with a molten outer layer. But we're prevented from studying it up close by 2,800 kilometers of solid rock.


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[Assistant] The deepest we've been able to drill is 12 kilometers.


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[Assistant] Even if we could go further, the pressure at the core is 3 million times higher than at the surface, with a temperature of 5,000 degrees Celsius.


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[Assistant] Simply put, a journey to the center of the Earth is out of the question for now.


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[Assistant] So scientists have had to resort to indirect ways of studying the core.


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[Assistant] But what if the best way to study Earth's inner space is by visiting outer space?


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[Assistant] After all, we have a pretty good idea of how our planets formed. Dust and gas orbiting our young sun cooled and collided to form a few thousand miniature bodies we call planetesimals. As these continued to orbit, some combined to grow larger, eventually forming our planets.


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[Assistant] Others experienced impacts that broke them apart into smaller chunks— the asteroids we see today in the belt between Mars and Jupiter.


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[Assistant] What makes Psyche so special is that it appears to have been a planetesimal well on its way to becoming a planet, with a rocky exterior surrounding a metal core.


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[Assistant] But its progress was cut short by a series of hit-and-run collisions with other planetesimals that knocked off the rocky crust until only the core remained.


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[Assistant] Experiencing that many destructive collisions with no additive ones in between is statistically very unlikely.


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[Assistant] Making psyche an amazingly rare opportunity to study an exposed metallic core.


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[Assistant] To do that, NASA's robotic orbiter will be equipped with an array of advanced instruments.


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[Assistant] A spectrometer will analyze the gamma rays and neutrons produced when psyche is struck by cosmic rays.


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[Assistant] Each element in the periodic table releases gamma rays of specific wavelengths, so these measurements will tell us what elements are found on the surface. A magnetometer will measure Psyche's magnetic field, allowing us to learn more about how Earth's magnetic field is generated at its core.


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[Assistant] And of course, an imager will give us a closer look at the surface than ever before.


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[Assistant] Visiting a whole new kind of world is exciting enough on its own, but the mission to Psyche gives us a unique chance to discover our own planet's innermost secrets in an orbit far, far away.


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[Assistant] The author of this lesson, Lindy Elkins Tanton, is the principal investigator of the Psyche mission. We can't wait to see what she and her team discover. Until then, you can scratch your space exploration itch with this playlist.


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[Assistant] I was born and raised here, in this canyon.


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[Assistant] I was to become a watcher of the veil like those before me, until I was taken by Shinra.


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[Assistant] Now that I'm home and have repaid my debt to you, I plan to serve my village once more. I appreciate all that you've done for me. Thank you.


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[Assistant] I wanted you to treat me as an equal, not a dog.


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[Assistant] I'm running out of time. Ben was the first to head to elimination. You'll cook no more this week. And Kristen followed in his wake.


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[Assistant] Chicken it is. I'm really pleased I got fried chicken. Chicken's a protein I'm really confident with.


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[Assistant] I've got the fried chicken dinner, which means I'm cooking against Samira. Yeah, I've had a TV dinner before. Last time I had one was when I had a breakup.


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[Assistant] I wanna get onto the sauce straight away. The dish will have a really intense, robust chicken sauce. So I take the backbone out of the chicken with the wings and I cut them down to small cubes and put them in a pan with some shallots and carrots and start to brown them all.


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[Assistant] I've got the fried chicken dinner and this TV dinner is basically meat and tree veg and I grew up on like meat and tree veg so I suppose I can do this. I'm gonna roast the chicken on the crown and serve the chicken breast.


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[Assistant] I've put a mixture of butter, tarragon and parsley under the skin and as that's roasting that will start to cook and make the skin really crispy and the meat really tender.


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[Assistant] Yes, yes, yes. Definitely confident with cooking with corn. Corn goes really well with chicken and I think I can probably throw like a dessert technique into the dish and make like a corn custard. The starch in the corn thickens up the corn juice and it will turn into a custard as soon as it's heated.


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[Assistant] I've taken the chicken out of the oven and there's all these really nice juices at the bottom of the tray and I don't want to waste that so I deglaze the tray with some wine.


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[Assistant] The chicken's been resting. It's so important my chicken's cooked nice and tender. And I cut into it.


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[Assistant] Coz our body wants burgers, not cigarette smoke. Oh, um some. Our respiratory system consists of mucus and hair like projections called cilia.


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[Assistant] When we breathe, mucus helps us trap harmful substances like germs, dust, etc. Whereas celia help us to expel these harmful substances out of our respiratory system.


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[Assistant] However, when we smoke, we inhale thousands of chemicals. These chemicals damage or even paralyze the cilia.


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[Assistant] Causing them to lose their ability to expel harmful substances. So, these substances remain in our respiratory system. Hence, in order to remove these harmful substances, our body mixes off.


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[Assistant] Also note that, sometimes this cough gets worse in the morning. Why?


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[Assistant] Because during sleep, the Celia begin to repair themselves and start expelling the harmful substances.


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[Assistant] Now, to remove all the harmful substances, our body starts coughing more in the morning.


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[Assistant] Cuz cigarettes contain black lipstick.


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[Assistant] No. Our skin contains melanocytes, which produce a pigment called melanin.


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[Assistant] Melanin gives our skin its color and also absorbs the sun's ultraviolet radiation, thus protecting us from skin related diseases.


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[Assistant] Now, when we smoke, we inhale and exhale harmful chemicals like nicotine and benzopyrenes, especially from our mouth.


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[Assistant] So, experts believe that perhaps as a protective mechanism, our melanocytes produce more melanin in our lips, gums, etc. to protect us from the harmful effects of these chemicals. This leads to hyperpigmentation, thus causing our lips to turn into a darker shade.


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[Assistant] Also, while smoking, as we repeatedly purse or pucker our lips to inhale the smoke, it eventually creates wrinkles on our lips. These wrinkles accompanied by dark lips are referred to as smoker's lips.


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[Assistant] These chemicals cause swelling of bronchial tubes present in our lungs. Thus resulting in excess production of mucus.


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[Assistant] Also, they damage hair-like projections called cilia whose function is to push out the excess mucus.


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[Assistant] Secondly, these chemicals also damage tiny air sacs called alveoli present in our lungs. This reduces the amount of oxygen entering our blood, thus causing a condition called emphysema.


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[Assistant] Nicotine reaches the brain in less than 10 seconds, instantly giving a pleasant feeling and sense of calmness. This makes it very difficult to stop as the person starts becoming emotionally and mentally dependent on nicotine. This leads to many people becoming chain smokers, needing multiple cigarettes a day.


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[Assistant] I was taking some time off to enjoy the sun when I heard a merc was in town. Figured I'd pay him a visit and, well... If Cloud hadn't come to your rescue, young lady, you would have been a goner.


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[Assistant] Don't be fooled. That mayor's no model citizen. He's as wicked as they come. You need to pick your targets with care.


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[Assistant] Ah, Kyrie, you know I only want what's best for you.


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[Assistant] I don't know, you certainly sound just like me. Oh? Forgive me dear, I know I shouldn't push you or nitpick your technique. So how about this?


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[Assistant] We work together as partners. Equals. Sound fair?


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[Assistant] Now then, shall we head home? The people need us.


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[Assistant] Let's go. In any case, thanks for looking out for my little Merc. I'll be taking her back to Midgar.


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[Assistant] Ben! Good stuff. He's phenomenal. You found your voice and that's really exciting. You did something today that I've never seen anywhere.


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[Assistant] They are just a few of the mystery boxes we've had over the past nine seasons. The Mini Box.


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[Assistant] The burnt box. The big box. No prizes for guessing the molecular box. And of course, the silver box. I like the silver one.


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[Assistant] Today each of you is going to cook using the contents of one of those boxes.


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[Assistant] You know what? As soon as Gary or George or I taste that, the first thing you pick up is that.


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[Assistant] I absolutely agree with Gary. I think it's totally delicious and that beetroot is sweet and toffee-like is fantastic with the freshness of the sorbet. What I really love is the way the black pepper ties everything together. With the pepper, you bring the strawberries into the savoury world and you harness some of the sweetness of the beetroot. Totally delicious to eat.


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[Assistant] Uhm, the use of the popping candy, which is kinda like a cliche now, but it works really well with that training stove because it almost mimics the nutty crunch you get from the hazelnuts. So that's really successful, that's a big tick from me. Quality of the sorbet, delicious. And I love the sphere, really clever. Tough box, brilliant cooking. Delicious dish, well done. Well done, Jess.


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[Assistant] Absolutely delicious dish, and I love the fact that there's so much quail there, everything else just supports it, and that the colour on the skin, the juiciness of the meat, wonderful.


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[Assistant] Something like that goes back to a primal place of deliciousness. It's worth...


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[Assistant] Five spectacular dishes. Thank you so much. We're really happy with those five dishes.


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[Assistant] Elegance and sophistication of simplicity and clean dishes like Chloe's.


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[Assistant] And like sashes, we can rave about classic flavour combinations like cherry and chocolate and hazelnut. Or even the odder combinations like beetroot, black pepper and strawberry. When it comes down to it, we're simple fellas.


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[Assistant] But if you say moss, you gotta give us something that translates into moss.


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[Assistant] Ah, those glory days of dude food, pretzels, and maple syrup, and pork crackling. Are you bringing them back? Well, I love them.


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[Assistant] But, it's the crunch. It's the slab that you bite into to make cracklings so special. So you kind of denature it. Yeah, yeah? Bit more process in your head. Yes, Matt.


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[Assistant] There are two great moments in the MasterChef kitchen. The first one is when you win that apron. The second one...


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[Assistant] And I think the signature things about Negroni is that herbaceous bitterness. And the bitterness balances the sweetness.


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[Assistant] I love the idea of what you're trying to do and the inventiveness of what you've done and I love the techniques, but does it eat as a delicious dish? I'd rather the original.


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[Assistant] It's very intense in terms of rose water. And without the kind of relief of a lovely milky dressing, it starts getting very intense and quite dry on the palette.


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[Assistant] And the elegance that you've employed, well done, Kam.


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[Assistant] Because normally you stop looking up where you're going, you look down to how far you've come and you get vertigo and you tumble off the ladder. And that did not happen today. Not in the first cook, not in the second. An amazing hit rate of deliciousness. Thank you for that.


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[Assistant] But we had one dish in that invention test that was superbly created, was elegant, was sophisticated, and was absolutely banging with flavour.


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[Assistant] That dish, the winning dish, the dish that sends its maker through into the cook-off where an amazing advantage is up for grabs belongs.


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[Assistant] Oh hell, I can't tell you how long I've been waiting for this moment.


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[Assistant] Okay Cloud, your bird's ready and raring to go. All that's left is-


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[Assistant] Billy, I work on Bill's ranch. You might remember my parents, Will and Clara, since you killed them.


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[Assistant] Don't play dumb. You were mad their business was eating into your profits. So you got them addicted to gambling. It was all part of your grand plan.


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[Assistant] I... I'm gonna do my parents proud. You'll see. It may take some time, but I'll make sure their legacy lives on.


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[Assistant] Wanna go into the kitchen today with a very open mindset. I wanna be able to do whatever they throw at me and just cook really delicious food.


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[Assistant] So far the ingredients that the other guys have chosen are ones that I can see from where I'm standing. So I'm gonna try my best to pick one of the ingredients that I can see.


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[Assistant] The ingredients are all getting picked, and it's becoming really minute what we could actually pick up in that touch scene.


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[Assistant] Knowing Gary, I know he does use French a lot, so it's a risk, but I think it's right.


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[Assistant] But I'm not the biggest fan of just normal basic banana.


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[Assistant] I can smell it, it's like a fish or something. Ugh.


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[Assistant] I know this is a fish, and I'm tossing up between salmon or tuna.


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[Assistant] I can't seem to taste the flavour, but I'm trying to pick up the texture.


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[Assistant] As soon as I see Tuna, my heart completely sings. That means now I'm in the third round of the elimination.


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[Assistant] I definitely want to cook with the chicken and make like something savoury. I want to show the judges that I've learned a lot of new skills and that I can actually pack as much flavour into it as possible.


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[Assistant] The dish I'm gonna make today is a pan-roasted chicken thigh with a caramelised onion puree.


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[Assistant] Then I start to caramelise that in a saucepan with some butter and some oil. I am prepared to give this cook 110%.


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[Assistant] Every little bit of energy and everything I've worked for in this competition, I want to put it into this group.


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[Assistant] It's got some nice saltiness and butteriness to it. I think it's gonna pair really well with the chicken.


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[Assistant] I'm gonna season the chicken thigh with olive oil and salt and put it into a hot pan to sear. I want the chicken thigh to be cooked through and still nice and moist and tender.


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[Assistant] I'm gonna do a pan roasted chicken pie, caramelised onion puree, some charred onions. I definitely want to work on a jus that will be nice and slated with the chicken and some crispy potato skins. And I'm gonna work my parsley oil. Okay.


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[Assistant] There's so much riding on this cook. The most important thing about my dish I feel is the jus. It needs to be really full of flavour and really well balanced. Come on, Ray.


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[Assistant] I think everything's going well. The chicken's cooked perfectly. My jujube fruit juice is down, my onion puree is done, so now I'm gonna work on a parsley oil. Come on Riz, keep moving. To make the parsley oil, I heat up the parsley in the oil and just blend it into like a bit of a puree. Then strain it through some muslin cloth.


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[Assistant] Yeah, I'm just gonna put a little bit more chicken fat into the stock. Just so it's packed with flavour, you know.


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[Assistant] I've completely forgotten about the chicken skin in the oven. I wanted to add a bit more flavour to a plate and I completely ruined it. I'm so disappointed.


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[Assistant] I'm about to plate up and then I realise, oh no, I've completely forgotten about the chicken skin in the oven. Oh no.


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[Assistant] Everything on the line now. Now that I know, like I'm in the smallest inch of going, I realize it puts everything into perspective. Today was the first time that I thought I could lose something. Like I haven't, I haven't been scared like that before and


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[Assistant] I didn't think I'd get this attached to the competition and this attached to the process of learning.


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[Assistant] I did a pan-seared chicken thigh, caramelised onion puree, some charred onions, some crispy potato.


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[Assistant] Probably the most amazing thing of my life and this experience will always be my home ground and to be honest like I wouldn't change a single thing. I'm leaving very happy.


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[Assistant] This competition has taught me so much and unlocked parts of myself that I didn't know I had. The judges helped me believe in myself.


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[Assistant] And helped push me in the direction I wanted to go. That's something that I would cherish from MasterChef forever.


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[Assistant] This has honestly been the most incredible experience of my life.


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[Assistant] You're correct. Flat Lake Parsley. Well done.


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[Assistant] Wow. Please step over there.


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[Assistant] The next person to name an ingredient incorrectly will join Jess and Ben in round two.


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[Assistant] Olive oil? Olive oil it is. Right Rees, what do you got? Cumin. Rees, you're correct.


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[Assistant] You're incorrect, I'm sorry. Okay. There's no French shallot in Gary's tagine.


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[Assistant] Jess, I'm sorry. It's not parmesan cheese.


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[Assistant] Reece, Jess, this is the third and final round.


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[Assistant] At the end of this round, one of you will be going home.


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[Assistant] Jess, you ready to fight? Yes, George. Reece, you pumped up? Yup. Are you sure? Yes, George. Excellent.


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[Assistant] You're both gonna have 60 minutes. We need a dish good enough to keep you in the competition.


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[Assistant] Your pantry is made up of all the ingredients that were guessed correctly in round one and in round two. Plus all of your regular underbench staples. Bring us the best dish and you'll be through to finals week.


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[Assistant] You both are amazing. This is going to be a tough battle. Right guys, your 60 minutes starts now.


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[Assistant] I love how ambitious you are, right, and I love how you're really confident actually, which is great, but don't risk it all.


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[Assistant] Whatever happens, you'll go out there and be successful. But, let's just hope that you can stay on and maybe win this thing.


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[Assistant] You know, a really, you know, fatty part obviously of the chicken, uhm, that buttery onion, uhm, puree, the butter and the fat that's gone into the sauce and the oil on top of that. It overloads the palate a bit. Bit out of balance, but some good technique on show. Right, let's get Jess in, let's see how she's gone. Yeah.


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[Assistant] That onion puree, sweet and delicious, but your dish was too oily, was just too heavy.


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[Assistant] And that's why, Jess, you are safe. We're sorry, Reese, you're going home.


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[Assistant] Stand strong for race now, okay? Yeah?


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[Assistant] I think that's the most beautiful thing about MasterChef. It's this.


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[Assistant] The bond. But those bonds, the memories, they're for life. They're not going anywhere.


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[Assistant] I'm gonna cook beef as well. Oh good. Well two dishes actually, from street to sleek, all based around a beef's of lucky. Oh yes.


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[Assistant] So I'm gonna take, uh, the classic Ghazi souvlaki, the beef souvlaki, which is yummy, eat with your hands, street version, and then turn it into a press club dish.


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[Assistant] So what we've got here is a humble piece of brisket. Now brisket is delicious because it's a real working meat and it's got lots of good fats in there.


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[Assistant] If it's cooked correctly, it's delicious. What we do is soak it in a brine mixture, 20 grams of salt, one litre of water, 10 grams of peppercorns, 10 grams of juniper berry, some thyme, some bay leaf, and 20 grams of brown sugar.


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[Assistant] You just mix it all together and stick your chunk of meat in there. Then we pop this brisket in a bag 68 degrees for 24 hours. Alright? We'll put this aside. Now this brisket's gonna form


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[Assistant] Butter, and you cook it and cook it and cook it until you get this sticky jam-like yumminess. Now, we've taken those exact onions for the souvlaki and we've just taken those red onions and cooked them in sugar and vinegar. Yeah, equal quantities, enough to start seeing it cooking down and then, you know, that's it.


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[Assistant] Radishes, some for the suvas, obviously the big ones, yeaah. And for the pretty, you know, gorgeous little petite dish, little radishes. Lots of parsley goes in my suva.


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[Assistant] Now mustard is crucial in an amazing Suvlaaki and we've got made some simple mustard mayonnaise. Nothing out of the ordinary, you know, wholegrain mustard, some eggs, oil, that type of stuff.


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[Assistant] In my pimped up version, we're gonna make mustard ice cream instead of mustard mayonnaise.


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[Assistant] In the pot, 260 milk, 260 grams of cream. 80 grams of Trimalin, 80 grams of glucose.


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[Assistant] We're gonna bring it up to around 85 degrees. Now I've got 40 grams of sugar.


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[Assistant] Five egg yolks. 45 grams of seeded mustard.


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[Assistant] And fifteen grams of this great Australian invention, Vegemite. Right, so what I do at this point, I basically want to temper it.


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[Assistant] So some of it goes in to warm up the yolks and this goes back on the boil, right, and I pour this mixture in.


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[Assistant] And why I do that is because I don't want the mixture to get too cold. I want to get it on and get it cooked quickly. Got-


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[Assistant] Right, into the bowl. And do you want to knock that heat off it straight away? Okay.


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[Assistant] We're gonna use this for both the straight dish and the sleek dish.


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[Assistant] We've got our onions, they're ready to go, they're cooked, our radishes, our mustard mayo. Now, a soulaki can't be eaten unless you've got pita breads. Shall we put this together?


[User] Please transcribe this text

[Assistant] Right. Next, our onions. Yep. Evenly distributed. Our beef goes in next. Parsley. Lots of that. Don't be afraid. Right.


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[Assistant] Now, the pimped up version. We've got our radishes, our cooked down onion.


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[Assistant] Instead of pita bread on the dish, what we've made is basically dehydrated onion. Okay. And then you quickly fry them.


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[Assistant] So you really, what you want is that sort of same colour as the caramelised onions. Yeah.


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[Assistant] We'll set them aside. So they're our little crispy onion. Yeah. Season with salt.


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[Assistant] Okay, right, that same beef which I cut big slabs of, I've done that on the meat slicer, wafer thin.


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[Assistant] Alright. And it's, it's like the most amazing beef pastrami you'd get at your delicatessen. But it's so, so delicious. So I'm just gonna first arrange this on the plate. Okay, that goes down first. Parsley. We just like give that a good olive oil loving. Bit of salt. And we just barbecue that. Let's start to assemble.


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[Assistant] Our parsley oil. Not too much. This is our mustard ice cream that we've churned.


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[Assistant] I've come in here with a really clear head today, so I'm not feeling scared or intimidated. And if you want to get to the end, you've got to make it through elimination.


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[Assistant] This recipe has six pages. There's six main elements to be made in 23 steps, each of which has so much detail. And that's all before putting it together at the end.


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[Assistant] Okay, you can do this. I need to get through this recipe as quickly as possible, so I'm just trying to move as fast as I can.


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[Assistant] Who is it? I'm pushing! I'm working harder than I've ever worked before in this kitchen. I'm just finishing off my ascomin again, and then I need to get onto my pressure rings.


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[Assistant] I've got the second batch of ice cream into the churner in practically half the time that I did the first.


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[Assistant] Uhm, I'm just whisking this custard cream and it seems to be splitting for some reason.


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[Assistant] Unfortunately, I've got no more double cream left. I used it all in my first batch. This could affect the texture of my fool.


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[Assistant] I'm going through my checklist. Somehow, miraculously, I've managed to get every element done. I put my twills in a container on my bench.


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[Assistant] They're cracking all over the place. But I just have to go with it.


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[Assistant] I've managed to get all three of my snow eggs upright in the glass. I'm feeling really proud of myself for getting every element completed. I'm remaining hopeful because I really want to stay.


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[Assistant] But as I put it down in front of the judges, I noticed that my granita is already starting to melt, and it shouldn't be.


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[Assistant] I think I've definitely grown in confidence throughout this competition. Not only as a cook, but as a person.


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[Assistant] Like I like banana bread. You don't have to taste it if you don't want to.


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[Assistant] So I'm a bit concerned about the logic of how we go about this because


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[Assistant] Your graph shows profits for the next five years, but as a company that's already profitable, shouldn't we be aiming to invest more in our company to grow up more, expand to different sectors? Why are we settling for just cutting costs and leveling out our market when we can be expanding when we're in the position to? This seems like a very short-sighted decision.


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[Assistant] The Wind in the Willows Episode 52 A Plan for Escape


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[Assistant] The jailor's daughter said. She looked around.


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[Assistant] The jailer's daughter got angry.


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[Assistant] Journey to the West, Chapter 86, Magic Bells.


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[Assistant] The demon of power climbed out of bed and grabbed the fake bells.


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[Assistant] Wukong smiled. My bells can do that too.


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[Assistant] Okay, said Wukong, you go first.


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[Assistant] The demon mumbled. He looked closely at the bells.


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[Assistant] The monkey shook the bells.


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[Assistant] Whoosh! Fire, smoke, and sand rush toward the demon.


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[Assistant] Cried the demon. He covered his face and fell to the ground.


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[Assistant] Wukong pulled out his iron bar and got ready to strike.


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[Assistant] Light sparkled and the demon turned into a huge wolf. Guan Yin climbed onto the wolf's back. She looked at the wolf's neck and then at Wukong. Give me the bells, Wukong. What bells? Wukong held the bells behind his back.


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[Assistant] My wolf wears a set of three bells, said Quan Yin.


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[Assistant] I know you have them. You could not have defeated the wolf without them.


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[Assistant] Send them over, said Guan Yin, or I'll recite the tight headband spell.


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[Assistant] Guanyin tied the bells around the wolf's neck and then rode up into the sky.


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[Assistant] Back at the palace, the king and queen were reunited.


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[Assistant] Tonight, we will hold a feast to thank you and your companions, said the Queen.


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[Assistant] Ordered rat. Mole steered the boat.


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[Assistant] Ahead they saw a small island Willows grew all around it


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[Assistant] Said Mole. They got out of the boat.


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[Assistant] They step into a small, bright clearing. Dawn is coming, said Mole. Oh, the music stopped, said Rat.


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[Assistant] It's deeply painful to face what's happening on our planet right now. From forest burning,


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[Assistant] It's easy to feel totally overwhelmed.


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[Assistant] These messy and complicated feelings, they make total sense.


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[Assistant] I wish that someone had said this to me 30 years ago.


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[Assistant] I was a college freshman taking environmental studies, which is basically a semester of really bad news.


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[Assistant] About all the ways that humans have profoundly damaged our beautiful earth.


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[Assistant] And I felt like I had been dropped into a dark tunnel, given no tools to get out.


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[Assistant] But once you're exposed to that kind of information, things are not normal anymore.


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[Assistant] And I was anxious, I was terrified, no one was talking about this, and I almost dropped out of school, for real.


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[Assistant] But instead, I signed up for a field study in California, and we were backpacking together as a small group for two months, which I know sounds very intense. And it was, but what I found is that we talked a lot.


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[Assistant] I actually felt like I could face these issues that had seemed so insurmountable more head-on. And I had this epiphany


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[Assistant] What if by understanding ourselves and one another, we could find our way through this crisis in a new and different way?


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[Assistant] You know, what if psychology actually held a missing key to unlocking action on the greatest challenges facing our planet right now?


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[Assistant] So when I got back from the field study, I focused on clinical psychology and I researched the relationships between trauma and grief and creativity.


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[Assistant] And the paradox at the heart of, I think, all of this, which is how do we stay present with what's really painful?


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[Assistant] How do we stay connected in the face of what's threatening and overwhelming and scary?


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[Assistant] And it turns out that psychology knows a lot about these things. Truly, a lot.


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[Assistant] But I wasn't hearing any of this being referenced in my environmental studies class, or the climate action meetings I started going to, or the international conferences where everyone's asking, why aren't we acting faster and what's it going to take?


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[Assistant] And so this has become my mission of sorts, which is that I take insights from psychology and I translate them into resources and tools to support those working on the front lines to turn things around.


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[Assistant] And it's my belief after years of straddling these worlds between environment, climate and psychology that this actually is a missing ingredient in our work.


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[Assistant] That can exponentially accelerate our capacities to be creative and resilient and capable and skillful and courageous and all those things that the world is needing from us right now.


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[Assistant] So I'm going to share three concepts with you that I found particularly game-changing and how I make sense of this moment for us as humans. And the first is something called our window of tolerance.


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[Assistant] So Dr. Dan Siegel has described us all as having a window. How much stress can we tolerate while staying connected and what clinicians would call integrated. Integrated, where we can actually be in touch with our thoughts and feelings and not just get kind of co-opted.


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[Assistant] And on one hand, we might go into a sort of a collapse, a chaotic, what's called a chaotic response, which looks like depression, despair,


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[Assistant] Kind of a shutting down. And on the other side of this window is a more rigid response. Denial. Anger. Rigid.


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[Assistant] And so when that happens, we actually lose our capacity to be integrated, resilient, adaptive, all those things that we want to be. And this is totally normal, but it's happening.


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[Assistant] All around the world right now, right? We're all vacillating between these different feelings and emotions. And so with something like climate change, with every new scientific report, documentary,


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[Assistant] Connecting the dots between, you know, what we're doing and the impact it's having, it can collectively be pushing us outside of our window of tolerance. And we lose that capacity, right?


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[Assistant] So over the years, I've interviewed hundreds of people from all backgrounds and political affiliations from the Midwest US to China.


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[Assistant] And I talk to people about how are we feeling about what's happening, not what opinions or beliefs. What are we feeling about what's going on with your local environment, with your water, your soil, the big picture? And what I hear from people almost across the board, I'm telling you, is a bind.


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[Assistant] I love this land. I love the birds, whatever that is. But I feel like my actions are insignificant. And I don't know where to start.


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[Assistant] And I'm also, I hear between the lines of what people say, I'm really scared to change.


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[Assistant] Really scared of any change. It's so, I can't even think about it. It's like unthinkable.


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[Assistant] And this is the second concept, which is something called a double bind.


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[Assistant] And damned if you don't, and you're just kind of stuck there. It's a very intolerable human experience.


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[Assistant] And we will do anything we can to get rid of it and just push it away. And so all that care and concern, it's there, it just goes down, it goes underground.


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[Assistant] But what happens is, it looks like people don't care. Looks like apathy.


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[Assistant] And so a lot of folks who are seeing the urgency of the situation are like, we gotta motivate you. We gotta get you psyched.


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[Assistant] And we become cheerleaders for solutions. Or like, here's the fact, this is happening. Wake up.


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[Assistant] And these things are actually not inherently bad because we need solutions and we need to face the facts. But inadvertently, this can backfire.


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[Assistant] And lead to more numbing and inaction, which is very perplexing for a lot of people. It's like, what the heck is going on?


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[Assistant] Right? And so this is, uhm, this is because of this, you know, it's not really touching what's going on underneath. So imagine that you go see a therapist.


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[Assistant] And you've got a double bind. You're feeling really stuck. You know you've got to change. And the therapist starts shouting at you.


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[Assistant] And saying, don't you see what's happening? If you don't act now, you're going to face terrifying consequences. Don't you care? What's wrong with you? What's it going to take? Or you see a therapist and you're feeling actually sad and grief.


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[Assistant] And the therapist says, you know, don't think about it too much.


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[Assistant] Here's some simple things you can do. Simple positive things and sends you on your way.


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[Assistant] Because a good therapist practices something called attunement. I love this concept so much. Attunement, right? The word to tune.


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[Assistant] And we feel that, you know, we're in a relationship with the world in a way that makes sense. No one's trying to change us or shame us or judge us. Right? And attunement takes skill.


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[Assistant] When the stakes are high, let me tell you, it's very hard to want to attune with anything when we're facing such urgent threats.


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[Assistant] But the paradox of the moment we're in is that when we are more in tune in our window of tolerance,


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[Assistant] So what if our climate and environmental work was informed by these concepts, right? Of window of tolerance, a lot of double binds and attunement.


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[Assistant] So it can look like a whole lot of things. So I'm asked all the time, OK, Renee, this sounds awesome for a clinical context. We don't have time for this. And that is absolutely not true. Because we can bring attunement into every aspect of our work on this, uh, issue. And it starts with ourselves.


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[Assistant] You actually can't do attunement unless you're in touch with yourself. I'm sorry to break it to you. There's no way around it. It's from the inside out.


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[Assistant] And being compassionate, I know it's easy to say, but really being compassionate is like, these are hard issues. This is a hard moment to be a human being. We're waking up. I'm not a bad person.


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[Assistant] What's going on, bringing curiosity into our own experience, which then allows us to attune socially, that's the next way we can apply this, is attuning whether it's in small groups or one-on-one, campaigning, strategy, classrooms, movie theaters,


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[Assistant] Parks, where we can give each other permission to just be who we are. And again, this allows us to move into


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[Assistant] The higher-level functioning, the executive function, the prefrontal cortex, when we feel that our nervous system can calm down and we are understood by the other. And the third way of leading with attunement


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[Assistant] As leaders and influencers, showing up as human, as real, saying, you know what, like, I am really scared.


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[Assistant] I don't know what all the answers are. Can you imagine leaders saying that? I don't know.


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[Assistant] But here we are, and we're all needed, and we're in this together.


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[Assistant] And we can do this. That's a very different message than just, we can do this, right? It's like, here we are. I'm scared, but this is happening.


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[Assistant] So here's the thing is that all of this work exists. We have the tools.


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[Assistant] To create these conditions that can allow us to show up as our brilliant selves.


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[Assistant] And I know, without doubt, 100 percent, that each one of us has the capacity


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[Assistant] To meet these challenges with the ingenuity and brilliance and bravery that we as humans have, we just need to cultivate the conditions together. We need each other.


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[Assistant] To support each other and allow ourselves to really meet this, that's what we need. So let's take a deep breath.


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[Assistant] Have compassion for ourselves and one another in this moment, time and history, so we collectively process these painful truths, these difficult realities. Let's do this together.


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[Assistant] If our leaders won't share the Tang Monk with us, they can catch him themselves. Let's gather the troops and leave this place.


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[Assistant] The wind in the willows. Episode 55. No money and no tickets.


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[Assistant] The barest of margins. But in the end... Chloe, you're going home.


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[Assistant] Tonight, a culinary duel. You'll get paired up. Each pair will cook against each other.


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[Assistant] It's neither swords nor pistols, but flavour. The four of you will get paired up. Each pair will cook against each other. Best dish and each pair wins.


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[Assistant] In round two, those two winners cook off head to head.


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[Assistant] For that advantage, and we know what that advantage is, and I can tell you right now.


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[Assistant] This is an advantage that you want.


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[Assistant] So I think three elements to this challenge. One, make it delicious. Two, use ingredients that are truly seasonal. And three, bring us a story as well. I think that's maybe less important, but one and two are crucial. I'm interested to see Khan. Khan's got sugar, coconut, absinthe and cucumber. He's got something really interesting up his sleeve.


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[Assistant] Black squid and pasta, brilliant. Uhm, Jess?


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[Assistant] But, but raspberries, when do raspberries grow? What season are raspberries? Do you think they grow in winter?


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[Assistant] So think of the best way that you can add that flavor to the dish so it's appropriate for winter. It's all about winter.


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[Assistant] Can't this dish, it really sounds summery. Uhm, what do you have left to do? Ice cream? Happy with the flavours? The flavour is really good, it's really intense cocoa. Great. Your granita's done? It's in the, in the glass chamber? Great, I, I love it. Am, absinthe? Not too much?


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[Assistant] Is that? When did you last see crapshells used in plating?


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[Assistant] You just gotta be careful about, you know, is it the right way to use that carapace? Sure. Yeah?


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[Assistant] It's melted the granita and suddenly the absence in the frozen granita that's quite handleable becomes pretty strong when that granita melts and now it tends to overpower everything. It's a tiny little slip, but it's enough to throw out what is a delicious dish.


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[Assistant] My real concern is I think of an opera cake and I think of those eight delicate layers. And really what you brought us is chocolate hazelnut brownie with various creams in it. It's good, it's tasty, finesse is what we're looking for. Thanks Jess.


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[Assistant] Just thongs for me, man. I love it. I absolutely love it. The colour of that bisque is amazing. I love the fact that bisque looks thick. Rassam is summer. And a thick, creamy bisque is absolutely winter.


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[Assistant] Because you can't cook the scallops any better than that. Because the pasta is perfect, well laminated. It's got a bit of bite and chew in it. You haven't over-salted the water you've cooked the pasta in. So the saltiness of the bisque allows the pasta to shine through.


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[Assistant] And that bit is so crabby, it's so delicious, it's got just the right amount of cream to make it velvety and wintery without deadening the flavor of those crabs.


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[Assistant] What a tough challenge, but I think for all four of us it's pretty obvious who's the winter winner and the summer success.


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[Assistant] So, that means that Sashi and Ben, you'll be cooking off fighting for that all important advantage. Khan, Jess, you get the pleasure of watching on from the gantry.


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[Assistant] Sashi-ben, for the final duel, the rules are the same. 60 minutes, an open pantry, the garden's in play. But this time...


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[Assistant] Cook the best dish and you win that game-changing advantage. And it's a really important advantage. Satie, you ready? Yes. Ben, you ready? Yes.


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[Assistant] I think, I think it's a real danger, isn't there, because there's such a fine line with the root vegetables and carrots that it can strain to winter, but it's an impeccable light.


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[Assistant] But I don't like policemen. And I hate to see someone cry.


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[Assistant] The Wind in the Willows Episode 53 Toad and the Washwoman


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[Assistant] That night the jailer's daughter returned. Her aunt was with her. The aunt carried a big bag.


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[Assistant] Here's my old dress and an apron, she said.


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[Assistant] She gave Toad a shawl and a bonnet, too.


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[Assistant] You look just like my aunt, the daughter said. Will it work? Toad asked.


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[Assistant] Just act like an old wash woman. And don't talk so much, said the jailer's daughter. Goodbye, Toad, she said, and good luck.


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[Assistant] Ah, my last trip was exciting.


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[Assistant] In the morning, fishermen spread their nets. Then we sailed for a secret island.


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[Assistant] Uh, watching Ashley Palma watch, instantly my whole body is just trembling. I know it's gonna be one of a dish today.


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[Assistant] Ashley's dish is absolutely beautiful and the consomme is just gorgeous. It's got a really strong punchy flavor.


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[Assistant] Uhm, I'm waiting for my talk to cool down for 30 minutes. I'm getting on to my Madera pickled inoki mushrooms. And then I'll start on to my mushroom consomme.


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[Assistant] I've made a huge mistake. I've left my mushroom stock in the pressure cooker for too long.


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[Assistant] This consummate is very important and everything depends on getting it right. And I'm not sure if I'll get everything done.


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[Assistant] I've got my conditioner on the heat, I'm just hoping that I have enough time for that to reduce because I still have to strain it and then add the other finishing touches to that. So I'm gonna get onto my pickled daikon and then get onto my marron tail.


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[Assistant] It's so precise in the measurements. There's so much fine dicing.


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[Assistant] Night, the, the marron has to be eight cent- eight millimeters. Everything else is brunoise.


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[Assistant] I've got 20 minutes left. There's only 2 minutes left to go.


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[Assistant] It's just brown and clear and I just can't believe I've made a consomme. I still have to finish off this consomme.


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[Assistant] I'll buy a bit of sherry and a bit of olive oil. Taste it Jess. Yep.


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[Assistant] I'm trying to be very careful and prudential about where everything's placed.


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[Assistant] All of that hard work is coming down to this.


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[Assistant] Looking at the dish at the start, I just couldn't believe that that's what I was going to be cooking today. And at the end of it, I'm actually really happy that I got a chance to kind of tackle that today.


[User] Please transcribe this text

[Assistant] I'm a little bit worried about Jess and her timing. She's only getting started on the raft now and the others already have their rafts on the actual stove. But she works pretty well under pressure. She usually is able to pump out multiple elements at the same time. So I think that she'll be able to multitask and catch back up.


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[Assistant] The Wind in the Willows Episode 49 Otter and Portley


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[Assistant] When they reached the old bridge, the sun rose. Here we are, said Mole. He lifted Portly out of the boat.


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[Assistant] My little portly called Otter. Otter wrapped his lost son in his arms.


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[Assistant] Can you hear the words to the music? asked Rat. No, I can't, said Mole.


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[Assistant] What do the words mean, right? Ask more.


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[Assistant] As NASA's InSight lander descended towards the surface of Mars.


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[Assistant] Those two cube sets essentially live-streamed InSight's telemetry back to Earth so that we could watch in near real time as that InSight lander went screaming towards the surface of the red planet.


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[Assistant] Hitting the atmosphere of Mars at a top speed of about 12,000 miles per hour. Now that event was live-streamed to us from over 90 million miles away. It was live-streamed from Mars.


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[Assistant] The two Voyager spacecraft. Now, these are these two almost unbelievably intrepid explorers. They were launched the same year that all of us here were being introduced to Han Solo for the first time.


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[Assistant] We are sending more spacecraft further into deep space than ever before.


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[Assistant] But every one of those spacecraft out there depends on its navigation being performed right here at Earth to tell it where it is, and far more importantly, where it is going.


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[Assistant] And we have to do that navigation here on Earth for one simple reason. Spacecraft are really bad at telling the time. But if we can change that,


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[Assistant] Well, it is an extremely unique and also very fun job. I steer spacecraft from the moment they separate from their launch vehicle to when they reach their destination in space.


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[Assistant] And these destinations, say Mars, for example, or Jupiter, they are really far away.


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[Assistant] To put my job in context for you, it's like me standing here in Los Angeles and shooting an arrow.


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[Assistant] And with that arrow, I hit a target that's the size of a quarter.


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[Assistant] And that target the size of a quarter is sitting in Times Square, New York.


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[Assistant] And tracking a spacecraft as it travels through deep space is fundamentally a problem of measuring time.


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[Assistant] You see, I can't just pull out my ruler and measure how far away my spacecraft is.


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[Assistant] But I can measure how long it takes a signal to get there and back again. And the concept is exactly the same as an echo. If I stand in front of a mountain and I shout,


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[Assistant] The longer it takes for me to hear my echo back at me, the further away that mountain is.


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[Assistant] So we measure that signal time very, very accurately.


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[Assistant] Because getting it wrong by just a tiny fraction of a second might mean the difference between your spacecraft safely and gently landing on the surface of another planet or creating yet another crater on that surface.


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[Assistant] Just a tiny fraction of a second, and it can be the difference between a mission's life or death.


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[Assistant] So we measure that signal time very, very accurately here on Earth, down to better than one billionth of a second. But it has to be measured here on Earth.


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[Assistant] Historically, we have been able to send smallish things extremely far away, thanks to very large things here on our home planet.


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[Assistant] As an example, this is the size of a satellite dish that we use to talk to these spacecraft in deep space.


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[Assistant] Now if we even want to talk about sending that capability into deep space, that refrigerator needs to shrink down into something that can fit inside the produce drawer. So why does this matter?


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[Assistant] Voyager 1 is just over 13 billion miles away right now.


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[Assistant] As you know, it took over 40 years to get there, and it takes a signal traveling at the speed of light over 40 hours to get there and back again. And here's the thing about these spacecraft. They move really fast.


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[Assistant] In that 40 hours that we are waiting to hear that echo signal here on the earth, Voyager 1 has moved on by about 1.5 million miles.


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[Assistant] So it would be great if we could measure that signal time directly at the spacecraft.


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[Assistant] Not only does the clock technology and all the supporting hardware need to shrink down, but you also need to make it work. Space is an exceptionally harsh environment.


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[Assistant] And if one piece breaks on this instrument, it's not like we can just send a technician out to replace the piece and continue on our way. The journeys that these spacecraft take


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[Assistant] Soon we will be launching an ion-based atomic clock that is space-suitable. And this clock has the potential to completely flip the way we navigate. This clock is so stable, it measures time so well, that if I put it right here, and I turned it on, and I walked away,


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[Assistant] I would have to come back nine million years later for that clock's measurement to be off by one second. So what can we do with a clock like this?


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[Assistant] When we inevitably send humans to Mars or even further, we need to be navigating that ship in real time, not waiting for directions to come from Earth.


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[Assistant] And measuring that time wrong by just a tiny fraction of a second can mean the difference between a mission's life or death, which is bad enough for a robotic mission.


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[Assistant] But let's assume that we can get our astronauts safely to the surface of their destination.


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[Assistant] Once they're there, I imagine that they would like a way to find their way around. Well, with this clock technology, we can now build GPS-like navigation systems at other planets and moons. Imagine having GPS on the moon or Mars. Can you see an astronaut


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[Assistant] Standing on the surface of Mars with Olympus Mons rising in the background.


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[Assistant] And she's looking down at her Google Maps Mars edition to see where she is and to chart a course to get where she needs to go.


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[Assistant] Allow me to dream for a moment, and let's talk about something far, far in the future, when we are sending humans to places much further away than Mars. Places where waiting for a signal from the Earth in order to navigate is just not realistic.


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[Assistant] Imagine in this scenario that we can have a constellation, a network of communication satellites scattered throughout deep space, broadcasting navigation signals, and any spacecraft picking up that signal


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[Assistant] Can travel from destination to destination to destination with no direct tie to the earth at all.


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[Assistant] The ability to accurately measure time in deep space can forever change the way we navigate.


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[Assistant] But it also has the potential to give us some pretty cool science. You see, that same signal that we use for navigation tells us something about where it came from,


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[Assistant] And the journey that it took as it traveled from antenna to antenna.


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[Assistant] And that journey, that gives us data, data to build better models.


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[Assistant] Onboard autonomous navigation means we can support more spacecraft, more sensors to explore the universe. And it also frees up navigators, people like me, to work on finding the answers to other questions.


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[Assistant] And we still have a lot of questions to answer.


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[Assistant] We know such precious little about this universe around us.


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[Assistant] In recent years, we have discovered nearly 3,000 planetary systems outside of our own solar system.


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[Assistant] And those systems are home to almost 4,000 exoplanets. To put that number in context for you, when I was learning about planets for the first time as a child, there were nine.


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[Assistant] Or eight, if you didn't count Pluto. But now there are four thousand.


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[Assistant] It is estimated that dark matter makes up about 96 percent of our universe, and we don't even know what it is. All of the science returned.


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[Assistant] The ability to accurately keep time in deep space will revolutionize the way that we can explore this universe.


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[Assistant] And it might just be one of the keys to unlocking some of those secrets that she holds so dear. Thank you.


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[Assistant] Journey to the West, Chapter 99, Squire Ku's Vow.


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[Assistant] Wukong and the monk came out of the cave. Bajie and Wujing were thrilled.


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[Assistant] Weeks went by, and the travelers arrived in a small town. Bajie's stomach growled loudly. Wukong laughed.


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[Assistant] The Squire's house was very large and fancy. Squire coo came outside.


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[Assistant] The traveler sat with the squire in a large room. A servant brought tea and snacks.


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[Assistant] That evening, Squire Koo held a feast. Everybody in the town was invited.


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[Assistant] The traveler sat with the squire and his wife, Lady Koo.


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[Assistant] Hello English learners and welcome to EnglishPod. My name is Marco. I'm Amira. All right. Amira is here today and she is going to tell us about the wonderful lesson she has prepared this time.


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[Assistant] Right, right. Well, I imagine that everyone is wondering what cutting in line is. Why don't we just listen to the dialogue one time and then when we come back, Amira and I will gladly explain all the vocabulary in this dialogue.


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[Assistant] Yes, let's take a look at our first word, it would be unbelievable.


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[Assistant] Exactly, perfect. Okay, in the next part, the woman, she's trying to calm and relax her husband, and she says that they, uhm, they'll be in Hawaii in a few hours, and, uhm, you'll be on the golf course.


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[Assistant] Yes, we'll be in Hawaii and you'll be on the golf course.


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[Assistant] Right, so for example, Amira, tomorrow where will you be?


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[Assistant] Right, it's just an exaggeration. Uhm, now let's take a look at There's No Way.


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[Assistant] There's no way. There's no way. There's no way. Perfect. Let's, uh, listen to some other examples on how, uh, we use there's no way in a different situation and then we can come back and talk about it a little bit more.


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[Assistant] So again, we have some really good examples on how you could use this phrase in different situations. Let's listen to the examples and then we can come back and talk about it some more.


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[Assistant] Right, so from the examples we can understand that it means when you are standing in line somewhere and somebody gets in front of you. Right.


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[Assistant] Alright, we're back. Now, this guy, when he says sue me, he's just being rude. I mean, he's just being, uh, kind of... Impolite. Impolite, and telling him I don't care.


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[Assistant] Alright, so uhm, we're gonna be asking her a couple of questions and she'll be a frequent guest on our show so you can expect to hear from her a lot. Well, she didn't know that.


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[Assistant] Jumping the queue. Okay, Amirah, wait, what is this, uh, jump the queue?


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[Assistant] Well, no, definitely, I guess this, uhm, dialogue is similar to a reality of New York. If somebody gets in front of you or cuts the line, somebody's gonna say something and probably end up in a fight.


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[Assistant] If the guy is rude. Yeah. Oh my god. Yeah. Well, uh, Sarah, why don't you tell us, is there a line or a cue for almost everything in England?


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[Assistant] And be sure to visit our website. Don't forget that EnglishBot.com has many, many resources and also a community of users and teachers that can help you answer questions and interact with you.


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[Assistant] Women are works of art, on the outside as on the inside. I am a neuroscientist, and I focus on the inside, especially on women's brains.


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[Assistant] There are many theories on how women's brains differ from men's brains. And I've been looking at brains for 20 years and can guarantee that there is no such thing as a gendered brain.


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[Assistant] That said, women's brains differ from men's brains in some respects. And I'm here to talk about these differences because they actually matter for our health.


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[Assistant] For example, women are more likely than men to be diagnosed with an anxiety disorder or depression, not to mention headaches and migraines. But also, at the core of my research, women are more likely than men to have Alzheimer's disease.


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[Assistant] But almost two-thirds of all these people are actually women.


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[Assistant] So for every man suffering from Alzheimer's, there are two women. So why is that, overall?


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[Assistant] A few years ago, I launched the Women's Brain Initiative, a wild connect medicine in New York City, exactly to answer those questions. And tonight, I'm here with some answers.


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[Assistant] Now, most people think of the brain as some kind of black box, isolated from the rest of the body. But in reality, our brains are in constant interaction with the rest of us. And perhaps surprisingly, the interactions with the reproductive system are crucial for brain aging in women.


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[Assistant] These interactions are mediated by our hormones, and we know that hormones differ between the genders.


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[Assistant] Men have more testosterone, women have more estrogens. But what really matters here is that these hormones differ in their longevity.


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[Assistant] Women's estrogens, on the other hand, start fading in midlife during menopause, which is anything but symptom-free.


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[Assistant] We associate menopause with the ovaries. But when women say that they're having hot flashes, nice sweats, insomnia, memory lapses, depression, anxiety, those symptoms don't start in the ovaries. They start in the brain.


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[Assistant] Those are neurological symptoms. We're just not used to thinking about them as such.


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[Assistant] So why is that? Why are our brains impacted by menopause?


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[Assistant] Well, first of all, our brains and ovaries are part of the neutral endocrine system. As part of the system, the brain talks to the ovaries and the ovaries talk back to the brain every day of our lives as women.


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[Assistant] At the same time, hormones like estrogen are not only involved in reproduction, but also in brain function. And estrogen in particular, or estradiol, is really key for energy production in the brain.


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[Assistant] At the cellular level, estrogen literally pushes neurons to burn glucose to make energy. If your estrogen is high, your brain energy is high.


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[Assistant] When your estrogen declines, though, your neurons start slowing down and age faster. And studies have shown that this process can even lead to the formation of amyloid plaques, or Alzheimer's plaques, which are a hallmark of Alzheimer's disease.


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[Assistant] These effects are stronger in specific brain regions, starting with the hypothalamus, which is in charge of regulating body temperature.


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[Assistant] When estrogen doesn't activate the hypothalamus correctly, the brain cannot regulate body temperature correctly. So those hot flashes that women get, that's the hypothalamus.


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[Assistant] Or it's the amygdala, the emotional center of the brain, close to the hippocampus, the memory center of the brain. When estrogen levels ebb in these regions, we start getting mood swings, perhaps they'll forget things. So this is the brain anatomy of menopause, if you will. But let me show you what an actual woman's brain can look like.


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[Assistant] Now this brain belongs to a woman who was 43 years old when she was first scanned before menopause. And this is the same brain just eight years later after menopause.


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[Assistant] In our studies with hundreds of people, we showed that middle-aged men usually have high brain energy levels. For women, brain energy is usually fine before menopause, but then it gradually declines during the transition.


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[Assistant] Right? And this was found independent of age. It didn't matter if the women were 40, 50 or 60. What mattered most was that they were in menopause.


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[Assistant] So of course we need more research to confirm this, but it looks like women's brains in midlife are more sensitive to hormonal aging than just straight-up chronological aging. This is important information to have because so many women can feel these changes.


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[Assistant] So many of our patients have said to me that they feel like their mind's playing tricks on them, to put it mildly.


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[Assistant] So I really want to validate this because it's real. And so just to clarify, this is you. You are not crazy.


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[Assistant] Your brain might be going through a transition or is going through a transition, and it's time and support to adjust. Also, if anyone is concerned that middle-aged women might be underperformers, I'll just quickly add that we look at cognitive performance. God forbid, right? Let's not do that.


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[Assistant] But we looked at cognitive performance and we found absolutely no differences between men and women before and after menopause. And other studies confirm this. So basically, we may be tired, but we are just as sharp. Get that out of the way.


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[Assistant] But there's another kind of brain scan that looks exactly at those plaques, and we use that to show that middle-aged men hardly have any, which is great. But for women,


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[Assistant] There's quite a bit of an increase during the transition to menopause.


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[Assistant] And I want to be really, really clear here that not all women develop the plaques and not all women with the plaques develop dementia. Having the plaques is a risk factor. It is not in any way a diagnosis, especially at this stage.


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[Assistant] We think a menopause is belonging to middle age and Alzheimer's is belonging to old age. But in reality, many studies, including my own work, have shown that Alzheimer's disease starts with negative changes in the brain years, if not decades, prior to clinical symptoms.


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[Assistant] So for women, it looks like this process starts in midlife, during menopause, which is important information to have because it gives us a timeline to start looking for those changes. So in terms of a timeline,


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[Assistant] Most women go through menopause in their early 50s. But they can be earlier, often because of medical interventions. And the common example is a hysterectomy and or an oophorectomy, which is the surgical removal of the uterus and or the ovaries.


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[Assistant] And unfortunately, there is evidence that having the uterus and more so the ovaries removed prior to menopause


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[Assistant] Correlates with the higher risk of dementia in women.


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[Assistant] And I know that this is upsetting news and it's definitely depressing news, but we need to talk about it because most women are not aware of this correlation, and this seems like very important information to have.


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[Assistant] The point here is that we really need to better understand what happens to our brains as we go through menopause, natural or medical, and how to protect our brains in the process. So how do we do that? How do we protect our brains? Should we take hormones?


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[Assistant] That's a fair question, it's a good question, and the shortest possible answer right now is that hormonal therapy can be helpful to alleviate a number of symptoms like heart flashes.


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[Assistant] But it's not currently recommended for dementia prevention, and many of us are working on testing different formulations and different dosages and different timelines, and hopefully all this work will lead to a change in recommendations in the future.


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[Assistant] Meanwhile, there are other things that we can do today to support our hormones and their effects on the brain that do not require medications, but do require taking a good look at our lifestyle.


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[Assistant] That's because the foods we eat, how much exercise we get, how much sleep we get or don't get, how much stress we have in our lives, those are all things that can actually impact our hormones, for better and for worse. Food, for example.


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[Assistant] There are many diets out there, but studies have shown that the Mediterranean diet in particular is supportive of women's health.


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[Assistant] In the form of phytoestrogens, so estrogens from plants that act like mild estrogens in our bodies.


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[Assistant] Some phytoestrogens have been linked to a possible risk of cancer, but not the ones in this diet which are safe, especially from flaxseeds.


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[Assistant] Sesame seeds, dried apricots, legumes and a number of fruits. And for some good news, dark chocolate contains phytoestrogens too.


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[Assistant] So diet is one way to gain estrogens, but it's just as important to avoid things that suppress our estrogens instead, especially stress.


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[Assistant] So reducing stress is really important. It doesn't just help your day, it also helps your brain.


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[Assistant] Journey to the West, Chapter 92, The Lion Demon.


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[Assistant] He didn't stop running until he was far from the cave.


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[Assistant] The Tang monk nodded, wringing his hands nervously. Wukong turned to Bajie and Wu Jing.


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[Assistant] Said Wu Jing. Wu Kang and Bajie went to the cave entrance.


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[Assistant] The monkey pulled out his iron bar. Bajay raised his rake.


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[Assistant] I'll just ask them nicely to leave, said Wukong. He turned to the cave entrance.


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[Assistant] For a moment, everything was quiet. Then the lion stepped out of the cave. He towered over the monkey and the pig.


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[Assistant] He raised his iron bar and charged toward the lion.


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[Assistant] His chest was puffed out and he wore a big smile.


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[Assistant] Where is he? asked the raptor. The lion patted his belly.


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[Assistant] The raptor shook his head


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[Assistant] Chapter 3. A Walk in the Park.


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[Assistant] The next day was Thursday. Nick stayed in his hotel room and rode about mountains all morning.


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[Assistant] Then he drove to Stanley Park in the afternoon.


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[Assistant] He sat and read a book for an hour. Then he went for a walk under the tall trees. There was nobody here. It was quiet, and he could walk and think.


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[Assistant] He thought about Meg Hudson and about the man with white hair. Did he know Meg Hudson? Did she know him? He remembered Meg Hudson's last words, Drive carefully, Mr. Hollywood.


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[Assistant] Why did she say that? Why did she call him Mr. Hollywood? He didn't understand any of it.


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[Assistant] Then something hit the tree over his head. Somebody's shooting at me, Nick thought. He turned and ran. And somebody began to run after him.


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[Assistant] Nick ran through the trees. There was no sun in here. And it was half dark. And there were no people. Nobody to help him. I must get to my car. Nick thought. Find some people. The police. He ran on.


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[Assistant] He could still hear the gunman behind him, so he ran faster. After three or four minutes, he stopped and listened.


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[Assistant] Nothing. It was all quiet.


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[Assistant] Nick was afraid. What's happening? He thought. Why is somebody shooting at me? First a hand pushes me in front of a car. And now somebody's shooting at me.


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[Assistant] He waited another second or two, then walked quickly back to his car. He was very careful. He looked and listened all the time. But nobody came out of the trees, and nobody shot at him. Then he saw people. Women with young children, some boys with a football,


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[Assistant] Two men with a dog. He began to feel better. Nobody can shoot me now, he thought. Not with all these people here.


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[Assistant] Ten minutes later, he was back at his car. There was a letter on the window. Nick read it. It said, I'm going to kill you, Mr. Hollywood.


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[Assistant] Nick drove to the nearest police station. He waited for half an hour. Then a tired young policeman took him into a small room.


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[Assistant] Nick told his story, and the policeman wrote it all down.


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[Assistant] So, what are you going to do? asked Nick.


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[Assistant] Nothing, said the policeman. Nothing, said Nick. But somebody shot at me and... Mr. Lortz, the policeman said, tiredly.


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[Assistant] How many people are there in this town with guns? I don't know, said Nick, but you didn't see the gunman.


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[Assistant] Was it a man? A boy? A woman? Color of eyes? Long hair? Short hair?


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[Assistant] You don't know. Because you didn't see anybody. Maybe it was an old girlfriend.


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[Assistant] But what about the man with white hair in Whistler? said Nick. The girl, Meg Hudson, called me Mr. Hollywood in the cafe. And this man heard her. And now I get a letter to Mr. Hollywood on my car. Who is this Mr. Hollywood?


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[Assistant] We all want answers to our questions, Mr. Lortz, the policeman said. But we don't always get them. Questions, but no answers.


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[Assistant] Nick walked out of the police station and drove to his hotel. He was angry and afraid. How did the man with white hair find me in Vancouver? he thought. Did he follow me from Whistler? Is he following me now?


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[Assistant] Maybe he's staying at my hotel too. In the next room. With his gun.


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[Assistant] We forgive you. The Squire was a kind man. His death is a terrible tragedy.


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[Assistant] Wukong brought the king of the black rooster kingdom back to life. He turned to the monkey. The sage, Laozi, helped you that time. Will you ask him for help again?


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[Assistant] The Squire may return to Earth until it's time for him to come back here.


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[Assistant] When your life is over, you will return to your job here.


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[Assistant] Menstruation, a simple word describing a natural biological process weighed down by centuries of stigma, has been transformed into something most of us can only speak about in whispers.


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[Assistant] But why? As I speak to you right now, more than 800 million women around the world are having a period.


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[Assistant] None of us would exist without it, and yet it remains an embarrassing subject to approach.


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[Assistant] From my experience and that of the women around me, I can tell you that it's exhausting.


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[Assistant] It's exhausting to carefully take out a brown paper bag hiding a pad, stuffing it into your pocket in the middle of a class and rushing to the washroom as discreetly as possible.


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[Assistant] It's exhausting to sit through lessons and meetings pretending to be absolutely normal while internally crying out from intense period cramps.


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[Assistant] It's exhausting to be dismissively told that you're PMSing or suffering from that time of the month, and it's exhausting to continuously fight back against age-old traditions that ask you not to pray, visit temples, cook, touch pickle, and the list goes on and on, while you're just trying to bleed and be left in peace.


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[Assistant] Because we in this room are privileged enough to be able to afford sanitary napkins every month, to be able to visit a gynecologist in case of any problem, to be able to tell what's normal and abnormal with our monthly cycle.


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[Assistant] What about 335 million girls around the world who go to school without even having access to water and soap to wash their hands? What about 15 year old school girls in Kenya?


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[Assistant] Who have to sell their bodies to be able to buy sanitary napkins.


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[Assistant] What about two-thirds of rural high school girls in India who don't even understand what their bodies are going through at Menarche?


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[Assistant] So what about 64 percent of women in St. Louis, Missouri, who weren't able to afford menstrual hygiene supplies in the previous year?


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[Assistant] What about the struggles of homeless, transgender, intersex and displaced people who menstruate? What about them?


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[Assistant] The scale of the problem stemming in part from the deep-rooted stigma attached to menstruation is unimaginable.


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[Assistant] And the desire to voice this frustration led me, along with three other teammates, to initiate a campaign that calls for change, questions the taboos surrounding menstruation and spreads period positivity. The name of our campaign, Pravahakriti,


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[Assistant] Was born from the message that we want to convey to the world.


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[Assistant] Pravaha means flow, and Kriti means a beautiful creation.


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[Assistant] Because how could the monthly cycle that ultimately gives rise to all creation be anything less than beautiful?


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[Assistant] Now, as a social issue, menstruation has several facets to it that overlap, reinforce and worsen the situation.


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[Assistant] So we based our campaign on four fundamental pillars. Health, hygiene, awareness and spreading positivity. But how did we actually implement this?


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[Assistant] Instead of simply explaining menstruation to children from a textbook or biological standpoint, we adopted an innovative approach.


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[Assistant] And in this way, we not only explained what periods are in a manner that was educational, but also approachable and engaging.


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[Assistant] To offer another example, we explored various ways of alleviating cramps, including preparing some natural remedies in school itself.


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[Assistant] And we didn't just stop at involving girls in our campaign. In fact, boys were equally involved. And one of our co-team members, as you saw, is also a boy.


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[Assistant] Through internal conversations where girls could freely share their personal experiences and boys could just ask questions, no matter how dumb they might seem, our male volunteers quickly got over their awkwardness, not just supporting, but also leading educational sessions.


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[Assistant] Clearly, starting an inclusive conversation, including members of all genders, in listening to and supporting each other can go a long way.


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[Assistant] And then we undertook the journey to create change. We organized a stall at Shilpotsav, a local fair, where we distributed sanitary napkin-shaped envelopes and bookmarks containing period-positive messages.


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[Assistant] Interacting with young girls in government and charitable schools, we explain periods to them through a game of hopscotch.