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[Assistant] Hey boss, looks like this little piggy's come to market. We gonna have ourselves a Christmas ham?


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[Assistant] But this time we're raising the stakes. And that pun is intended by me.


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[Assistant] For the four of you guys, you will need to keep up with Curtis while he cooks a dish in his kitchen in LA.


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[Assistant] There's no recipe to follow. All you have is Curtis's instructions.


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[Assistant] I think we can all agree that keeping up the curse stone was intent. You didn't think we'd make it easy for you, did ya? We are looking for the top dish.


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[Assistant] I really love the thigh. It was perfect. Like, that would be exactly how Curtis would have done it. Uhm, chicken skin, Chris, well seasoned.


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[Assistant] To get a plate of food up that has all of the elements on it, you've done a really, really good job.


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[Assistant] That just was a timing thing, because you cut your hand, uhm, and it just set you back.


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[Assistant] But no, I don't ever think that we associate game over with you because you just somehow dig deep.


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[Assistant] You know, get onto this, get onto this. And one definitely was the caramelisation on the thigh.


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[Assistant] You know, you dug your heels in about how much you wanted to get caramelization around all of the sides of the thigh until you put it in the oven. And that was well after Curtis had put his in the oven. And look at that, like that's golden, like, goodness, right there.


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[Assistant] What do you think would be more, the, uh, the 10 large or...


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[Assistant] The part where I thought you'd maybe come unstuck is the balance of the source because, let's face it, that was the time when everyone just started like freaking out hard.


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[Assistant] Uhm, so you should be very, very proud of I think all of it, but definitely that element.


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[Assistant] The pressure has been ramping up this week and I'm sorry to say it doesn't get any easier from here.


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[Assistant] But before we get to all that, I want to show you how to cook a tasty scallop dish that you can do in less than half an hour.


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[Assistant] So, Scolops, uhm, as I said, this is gonna be a super quick one. So, this is something that, you know,


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[Assistant] Maybe you're doing the competition if you got a really short challenge. Uhm, what I'm trying to show you is how we can emulate a wood oven, basically, because I saw each and every one of you kind of...


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[Assistant] So I love the nuttiness that it gives when the butter kind of caramelizes when it's been under the grill. So we'll start with 150 grams of unsalted butter.


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[Assistant] And then we've got our chickpea miso, 100 grams. Then we have a couple of little seasonings. So I've got soy, about a teaspoon. And I've got a seaweed vinegar here. And this is apple cider vinegar that's just had kelp steeping in it. And then we'll just fold this all together.


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[Assistant] So now, I've got my grill set on as high as it can possibly go. I've got the rack probably about an inch away from the grill.


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[Assistant] And then we're just gonna load up our scallops. So we're gonna take our scallops off the shell. I really like to add a bit of the miso butter onto the shell and then some on top as well.


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[Assistant] And this is like, I suppose what you guys can take away from this is how quick this is. There might be a time when you're in a challenge and you're going,


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[Assistant] I don't think this is gonna work. I need Plan B and I need something that's gonna be just as tasty but cook in 10-15 minutes. So, scallops are a great one for that.


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[Assistant] About half a teaspoon of our miso butter, and that's just gonna go in the middle of the shell. So I've just got


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[Assistant] The miso butter there, and then we'll just plonk our scallops on top. Just push them down.


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[Assistant] Uhm, so if you're serving this as an entree, I'll do some charred grains or something like that. Season them up with some sesame oil, some soy.


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[Assistant] Okay, garnish wise, I'm gonna get some finger limes, and I know you guys have been dabbling, a few of you have been dabbling in the finger lime land, which is such a good thing to get your head around. Texture and acidity, it's unbeatable. So, uhm, to get the finger limes out, I just halve them, and then you just want to basically tease the little pearls out, and you can understand why I call it lime caviar.


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[Assistant] And make like a finger lime sugar with that. It's really, really tasty. So just put these in sugar for like a month and the sugar will just go to another level. I'll check the scallops. Everyone start to smell those scallops? Oh yeah, hello. Now we're on.


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[Assistant] Nearly go like a Burma Zet, but then also the scallops are like...


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[Assistant] The seafood and the proteins. And then we'll go garnish town. So we've got the sesame seeds, we've got the toasted nori, and then we'll finish off.


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[Assistant] There it is, my scallops, chickpea miso butter and finger lime.


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[Assistant] Righto, let's get started on my next recipe. Uh, I'm gonna do a crab flatbread with pickled onion. Uhm, and some hot sauce as well. So,


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[Assistant] First, we're gonna get onto the stock that our crab is gonna cook in. So, got some boiling salted water there.


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[Assistant] And then, start to get him going, and then we'll add some salt. So I've just got the dough hook on there, and then a good pinch of sea salt flakes.


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[Assistant] Slot your thumb under there, and then pull the carapace off of that.


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[Assistant] I'll do it over a bowl. And you can kind of sable that mustard, be amazing in a pasta or something like that. Because we're going to poach these, we're just going to take it out.


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[Assistant] Uhm, and also the dead man's fingers, they're really nasty and bitter.


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[Assistant] So that's pretty much the cleaning done, uhm, cause we're gonna pick this down. And as soon as we go into the boiling water, we will set our timer. So four and a half minutes, we'll push on the goat. So we've got our dough coming along here, I'm just gonna have a quick look.


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[Assistant] Touch longer, so we'll let it prove, uhm, which will probably take about 30 minutes.


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[Assistant] Oh wow. Okay, so crabbies can come out. We're dunking them straight into that slurry, so that we stop the cooking process.


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[Assistant] Okay, on the base of our flatbread, I've just got some, uhm, some hot sauce here. Uhm, so this is quite an acidic hot sauce and quite a fermented hot sauce as well. And I'm just gonna, because of that,


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[Assistant] No mustard in it, no vinegar in it, it's literally just egg and oil. I think it's about 50 grams of hot sauce, so.


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[Assistant] Hot sauce let out, so that's done. We might try and pick some crab meat, I reckon. First of all, just gonna crack it in half. So, just snap it in two like that.


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[Assistant] And then there'll be on one side, see how there's like that, there's a little bit of shell, which is overhanging the meat. We just want to peel that off. And then from there, I'm going to kind of break it into half and you'll reveal all that beautiful flesh in there. Okay.


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[Assistant] Now this is obviously tedious, but it is so worth it, especially when you get something as delicate as blue swimmer crab meat. It's, for me, it's unbeatable.


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[Assistant] Uhm, legs. If we pull a leg off, we're just gonna snap it just before the knuckle there. And then that flesh should just squeeze out.


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[Assistant] So I know it's tedious, but that's like half a crap. That is well worth it.


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[Assistant] Okay, just to finish off our crab, uhm, I'm just gonna do the zest of a lemon. It's really gonna bring out the sweetness of the crab. And then touch of extra virgin olive oil. Just to loosen it up. And some salt. Not too much, because we seasoned that water pretty hard.


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[Assistant] So we've got our crab meat there, which is a couple of blue spoon crabs picked down.


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[Assistant] Our hot sauce, we've just let down a little bit of mayonnaise, uhm, just to be able to make sure that the crab's the hero, not the hot sauce. And then our dough, we're letting that through.


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[Assistant] So much yeasty, fermenty goodness about it, right? We'll just whack that out onto our bench. It's really nice.


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[Assistant] Okay, so we've got our dough, and then we just want 60 gram balls, so.


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[Assistant] And I'll do probably four, I reckon. Just to be safe. You wanna kinda give it a bit of pressure to start.


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[Assistant] You want a non-cloud surface so it kind of sticks to the bench as well. And then you're just rolling around, you'll feel it come together and you'll get a nice ball. So we've got our four little balls on up there and we can start to roll out our doughs. So I'm going to go quite thin.


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[Assistant] Uhm, cause really this is just a vehicle for what's on top. We don't want it too bready. But we do want to try and make it a nice circle.


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[Assistant] So we're going to cook it most on the presentation side down. I just want to flatten it out. Because of the yeast it'll start to puff up. And I just want this really nice and flat. It'll puff up a little bit.


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[Assistant] Yum. And then this is literally like 10 seconds. And then once they're off, we'll just brush them with a little bit of extra virgin olive oil. It just makes it look so much better.


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[Assistant] You know, you're calling something a crab flatbread, you want the flatbread to look awesome. And that's gone from like...


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[Assistant] And then a crab. And this is where we can just be stupidly ridiculous with the amount of crab that we use. Then we'll go a couple of our pickled onion rounds.


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[Assistant] And some gremolata. Then we'll go on with our caviar.


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[Assistant] Beautiful. That's exactly what I wanted to hear. Linda, did you enjoy it?


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[Assistant] We thank Anangnu, Norarija and the Morijulu community for sharing their land and culture.


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[Assistant] We pay respect to elders past and present, recognize and respect their cultural heritage, beliefs and relationship with the land, which continue to be important to Anangu living today.


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[Assistant] Our top ten completed in a double elimination, but saw them step outside their comfort zone.


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[Assistant] They rose to the challenge and delivered some stunning dishes.


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[Assistant] We would like to acknowledge this filming was held on Anangu, anorabija country.


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[Assistant] And approved for reproduction by Parks Australia on behalf of Anangu and Norarija.


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[Assistant] For you! Thank you! How lovely!


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[Assistant] Today I'm looking after the orange tip main, which is a kangaroo loin with some emu consomme. The inspiration behind this dish, which I think is so cool and Petey's a genius, is kind of like our coat of arms. You know, we've got a kangaroo and we've got an emu. It's like a 50 cent coin, but on a dish. We're going to pansy them.


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[Assistant] A consomme is a super clarified broth that just has poops of flavor. And I love making broth. And a winty-winty. Pipe page.


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[Assistant] My emu consomme is out of the pressure cooker. So I get some coriander and I get some badua to finish it off.


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[Assistant] I've never cooked kangaroo before, it's just not one of the options I go to Coles and go, ah, let's get some kangaroo for tonight. But, I've heard that kangaroo cooked any more than where it's too tough.


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[Assistant] Main service is which is pumping these out. And it is beautiful.


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[Assistant] For the bush pepper crusted beef, I really need to make sure that the temp is consistent across all the different parts of the piece of meat.


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[Assistant] But, I'm happy I didn't compensate on the flavour. Uhm, the flavour is definitely definitely the X. Sorry, I hope the flavours are enough.


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[Assistant] Tonight, a mystery box that will have them battling for the final immunity of this exam.


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[Assistant] Then I'm taking my own spin on the dish because I have to use horse fatty and


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[Assistant] So, I'm really hoping that the judges love the balance of the horseradish and the raw fish and the salad with the rice crackers all together. I think putting fresh horseradish on top of the dish


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[Assistant] Hi, let me introduce myself. I'm Harry.


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[Assistant] Hi, allow me to introduce myself. I'm Sean.


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[Assistant] I just wanted to introduce myself. I'm Jarvis.


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[Assistant] Hi, I am George. I've wanted to meet you for a long time.


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[Assistant] Hi, my name's Bert. What's your name?


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[Assistant] I am Samantha. My friends call me Sammy.


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[Assistant] Hi, guys, I'm Iris. My family moved to town recently.


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[Assistant] I am Samantha. You can call me Sammy.


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[Assistant] Hi. I'm Sandy. I am new at this school.


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[Assistant] I'm Jennifer Ross. May I ask what your name is?


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[Assistant] I am George Wood. It's a pleasure to meet you.


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[Assistant] Hello, I am Jennifer Ross, the new salesperson at the company.


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[Assistant] It's a pleasure to meet you, Ms. Ross. I am George Wood.


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[Assistant] I am Jennifer Ross, the new salesperson at the company.


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[Assistant] Good morning, I am Jennifer Ross, the new salesperson at the company.


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[Assistant] Pleased to meet you, Ms. Ross. I've heard much about you.


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[Assistant] Nice to meet you, Ms Ross. Welcome to our company.


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[Assistant] Nice to meet you. I'm sure we'll make a good team.


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[Assistant] Yes. We met at the company picnic this summer.


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[Assistant] You have got to meet Harriet. Sally, this is Harriet.


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[Assistant] I'd like you to meet a friend of mine. Sally, this is Kurt.


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[Assistant] Sally, this is Cliff. Cliff, this is Sally.


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[Assistant] Excuse me for five minutes while I answer a phone call.


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[Assistant] Mary, let me introduce our new employee, Mr. Carter.


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[Assistant] Mr. Carter, Mary is a very experienced analyst in this field.


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[Assistant] Mr. Carter, Mary organizes everything. We would be lost without her.


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[Assistant] Mary, allow me to introduce our new employee, Angus.


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[Assistant] Mary, please explain the office routine to Hamilton.


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[Assistant] Mary, I'd like to introduce you to our new employee, Louis.


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[Assistant] Mary, Morris has lots of ideas about our project.


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[Assistant] Mary, may I introduce you to Billy, our new employee?


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[Assistant] Mary, Mr. Carter has just come back from Tokyo.


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[Assistant] I need to be introduced to Mr. Albright.


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[Assistant] Please introduce me to Mr. Albright if you feel comfortable doing so.


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[Assistant] I'd be very grateful if you could introduce me to Mr Albright.


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[Assistant] I noticed that you're connected to Mr. Albright and was hoping that you could introduce me.


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[Assistant] I heard that you are well connected to Mr Albright. Can I request an introduction?


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[Assistant] No, I don't live here. My aunt lives here.


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[Assistant] I haven't had much time yet, but I really want to check out the famous beaches.


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[Assistant] And her most famous student, Rosa Parks. She said Septima Clark was the one who taught her the peaceful act of resistance. And when she sat down, she inspired a nation to stand.


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[Assistant] These were just three of her 10,000 students. These women stood on the front lines of change. And by doing so, they taught people to read in her citizenship school model and empowered 700,000 new voters. And that's not it. She created a new culture of social activism.


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[Assistant] Pete Seeger said it was Septima Clark who changed the lyrics to the old gospel song and made the anthem we all know. We shall overcome.


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[Assistant] But that is not nearly enough. And so our goal is to create critical mass


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[Assistant] And in order to do that, we have an audacious plan to scale our intervention. A thousand organizers is not enough.


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[Assistant] We saw America up close and personal as we walked. We walked through historic towns, through dense forests, past former plantations, and one day,


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[Assistant] And out of their tailpipe was the specter of mob violence. It was unnerving. But then it happened. Right on the border of Maryland and Delaware.


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[Assistant] We saw a man standing by his truck. The tailgate was down. He had on a brown jacket. He was standing there awkwardly. The first two girls in our group, Jewel and Sandra, they walked by because he looked suspicious. With the bigger group, we stopped to give them a chance.


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[Assistant] 3A, Unit 12. We wish you a Merry Christmas.


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[Assistant] Candace, I thought you were having your dessert party today. What are you doing at Isabella's?


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[Assistant] Should've dressed up a little bit. Everything's real fancy.


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[Assistant] I have no idea what kind of food we'll be cooking today, but I imagine it's going to be very classy.


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[Assistant] I could definitely see the finish line. I could almost reach out and grab that trophy, but I've got to stay focused and just one cook at a time. Well, as mentioned, this is society.


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[Assistant] We're standing here in societies. What's that about, mate? Well, society's about precise.


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[Assistant] This is a huge honor. Definitely don't want to stuff this up.


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[Assistant] You are going to be cooking a fine dining experience for 20 diners and the four of us. So there's six courses and six of you. And you'll be cooking one course each. The first four are savoury, the last two, they're sweet. So that means it'll be a staggered start.


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[Assistant] And they won't be revealed until you guys are taken into the kitchen.


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[Assistant] I've drawn the first course, which is a lot of pressure.


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[Assistant] Nori. Okay. It's nori seaweed. I haven't cooked with nori before. I've definitely eaten nori with sushi. It already has the toasty flavour in there. Yep. It's not dominating anything. It will enhance the flavour of whatever you're cooking with. Yep. And then give you an umami lift. Okay. Alright mate, your time starts now. Okay.


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[Assistant] For each croissant, I need 8 to 10 slices, so I'm gonna need 250 slices.


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[Assistant] Amazing. This is our bluefin tuna dish. Inside we've got a hamon cream. Oh.


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[Assistant] There is a sense of fun and play and excitement about it all.


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[Assistant] At least you've got actually one of my most favorite ingredients.


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[Assistant] Tarragon. Beautiful. As we know, it's an anti-slaver. Yes. It's one of the four French herbs.


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[Assistant] It's fine dining, like this is meant to be fancy, and I see this baby Tokyo turnip. Kinda like them. The spiciness with that.


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[Assistant] Yeah. Uhm, yeah, I'm not gonna have enough time for this. If I keep going, I'm gonna, I'm gonna run out of time. I think you're on top of it. You're just a fat money.


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[Assistant] I think a lot of my mates would think it is hilarious that I got this good at cooking.


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[Assistant] I'm just gonna get started on this tarragon oil. I think it's probably something that really, really sets this to shock.


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[Assistant] Hello. You settled on a dish? I went with quail. I think that's a great choice.


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[Assistant] I need to cut off the string so I can start preparing the filling. Hey Pete!


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[Assistant] My dish is a celeriac croissant. I'm working on my filling of celeriac and nori to go in the center.


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[Assistant] What a way to start a menu, what a way to start society. I love this dish. This is purism on a plate. You've got sliced celeriac, you've got cooked celeriac that's then been puried along with the nori. The purity of the two flavours is nori and celeriac.


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[Assistant] He's managed to just bring those two ingredients and he's layered them.


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[Assistant] The cook on the celery raki is unbelievable. And then this nori puree is the hero. That was his core ingredient and that is what he's hero'd. The layering of the flavours, unbelievable.


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[Assistant] Sekiyo Miso. Oh. Sekiyo Miso is sweet miso from Kyoto.


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[Assistant] When that plate of food came down, their satellites made autumn in Japan.


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[Assistant] So let's just look at it first of all, before we get all, uh, nervous.


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[Assistant] I've got my takeout turnips, got my tarragon oil, then I got my butter emulsion. I'm like, I'm just gonna do a test play dot.


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[Assistant] It's an indulgent dish. It's fine dining. There's only a small portion. I wanna amp it up a little bit. So I grab a tin of caviar. This is like...


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[Assistant] It tastes so good. It's very, very luxurious. Where are you?


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[Assistant] In, in your bloody restaurant. So let's do some heavy art. Let's do it! Time to get my third course out to the diners. This is nuts, man. You're nuts.


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[Assistant] I cannot believe. Hurry up, let's go. I'm going, I'm going as fast as I can without making a mess. Alright, let's get some caviar on this stuff.


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[Assistant] Servicely. Thank you guys, thank you. Woo! Alright.


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[Assistant] Medallion of lobster. Perfectly butter-poached. Pickled radish on top.


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[Assistant] As good as the herb itself. That's the aim of the game today, is to feature tarragon, and it's done perfectly. You would find that in any Michelin-star restaurant throughout Europe. A three-star restaurant? Yeah, absolutely.


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[Assistant] Thank you. Thank you so much. Thank you so much. Damn those dicks!


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[Assistant] Come on, clean your plates, get em out. Let's go.


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[Assistant] The pink peppercorn, it just pulls it all together. The spice.


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[Assistant] So pretty much I've got every single element done. I just need to do the liquid nitrogen for the ice cream and I'm ready to go. I love liquid nitrogen.


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[Assistant] This is Martin Ben's restaurant. I need to live up to Martin Ben's expectations, but if this iPhone doesn't work...


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[Assistant] And it's actually forming into an ice-cream consistency. Click below, see it coming together. Ah, yep. Back on track, thank god.


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[Assistant] The bit that I don't like is the ice cream. The flavour. It's just raw macadamias. If she toasted the macadamias, it would have been epic.


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[Assistant] You toast your macadamias and it just boosts the flavour. And that can hold up to all the citrus that's going on in that bowl, which, there's a lot of it. And unfortunately I'm left searching for macadamia.


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[Assistant] Yep, no, not yet, I'm actually behind. I get my ice cream out and it feels softer than how I would like it to be. Linda. Yes. Come on.


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[Assistant] Flavor-wise, everything has been perfectly balanced and salty, umami, rich, the little crunch of the praline.


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[Assistant] The featured ingredient was Miso, and that's what this dish is all about. Yeah. But, ice cream a little bit soft. All four of our bowls, they were all different in looks. You know, mine didn't have that level of finesse.


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[Assistant] You're all cooked worthy of this environment. You should all be very very proud of what you achieved today. Thank you.


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[Assistant] It was another perfectly executed modern dish, and it truly highlighted user. Well done.


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[Assistant] Kishwa, Course 4, you had a tough service. However, you had perfectly cooked quails and those pops of pink peppercorn.


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[Assistant] So that means it came down to desserts. Sabina, your dish presented beautifully. And that lemon curd is textbook. Linda?


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[Assistant] Sabina, your macadamia ice cream had an unpleasant flavour of raw macadamia. And that's why, unfortunately Sabina, you're going home.


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[Assistant] This moment might very well be the end of this stage, but what's to come is what I'm most excited about.


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[Assistant] I've seen somebody there that's destined to be running a kitchen.


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[Assistant] We told you finals week was going to be tough, and we weren't joking.


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[Assistant] Okay, cool. And as you may know already, there is a certain structure to essays. Here it's telling us to understand the assignment and brainstorm ideas. Those are very crucial steps. We have to know what our topic is.


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[Assistant] We have to brainstorm what our argument is or what our main idea is going to be. So here in number three, this is very important to clearly state this main idea or main argument in one or two sentences. That's really important before we even start doing an essay.


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[Assistant] Is you write your main idea down. One, two sentences tops.


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[Assistant] Okay, so then this is the basic structure of an essay. You have your introduction, then you have your body, and you have your conclusion.


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[Assistant] We present that thesis statement that we came up with earlier in step three. Then what a lot of you may have already heard about in essays is a hook.


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[Assistant] And a hook is something that's going to grab the reader's attention. So these are the main, these are the three important things


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[Assistant] I think a good start is at least three paragraphs for the body.


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[Assistant] Three supporting ideas and for each of these paragraphs, we need to start them with a topic sentence. Then you're going to need to use the most of the paragraph to support your ideas. You're going to give examples. You might give quotes. Um, you're definitely going to show evidence that


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[Assistant] And that's really important between body paragraphs. So if you ended with one strong point in so many words, you're going to imply.


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[Assistant] This leads me nicely to my next topic sentence, so my next paragraph, and then you introduce that argument.


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[Assistant] Okay, the final piece of our essay is to write a conclusion.


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[Assistant] And in the conclusion, the most important part is to summarize, you're kind of going to take all the main points


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[Assistant] Or leave them with something thought provoking.


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[Assistant] That maybe makes them think about how this topic affects their own life. You want to have a nice ending that kind of ties up your essay in a nice presentable package.


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[Assistant] Okay, then it's really important to revise and edit your essay, so check for spelling and grammar mistakes again.


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[Assistant] ChatGBT can help with that as well. These tools that we have these days are really amazing, so we should definitely use them to our advantage.


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[Assistant] Chat GPT here also suggests to maybe have someone read over your essay and provide feedback. Just finalize it, so add any final thoughts or adjustments after you receive said feedback, okay?


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[Assistant] And then chat GBT just generally gives us some tips here. And of course, at the very end, you will need to properly cite any sources that you use. So that's like websites or books.


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[Assistant] Uh, then it's already working on the body of our essay, and so far there's two paragraphs here. Okay, three, our magic number three.


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[Assistant] Good, so chat GPT practices what it preaches. Okay, let's take a look at this essay. We have a title as well, which is always a good idea. The environmental case for veganism. Okay, that's


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[Assistant] Through and then it gives our three supporting ideas already here in the topic sentence. We have reduced greenhouse gas emissions, conservation of natural resources and mitigation of deforesta- uh, deforestation. So then we take a look at the body and again, look, we see here one, that was the first one listed, reduced greenhouse gas emissions.


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[Assistant] We could find the topic sentence as well. Let's see if we, let's just take the first one and see if we can find it in there. Usually it's the first sentence in the paragraph. So our first number one here.


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[Assistant] We see here that it does have a nice transition by mentioning, by abstaining from animal agriculture, blah, blah, blah, blah.


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[Assistant] So that's kind of what we mean by transitions. It's not just words like


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[Assistant] It works every time. It's just going to go and summarize.


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[Assistant] What the essay has already said so far. Here is our reiteration of our main argument, our topic sentence. And then it leaves you with a little nugget here. Could maybe be seen as a call to action, uhm, saying that we kind of all have an impact on the future of our world.


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[Assistant] A little call to action, maybe by the end of the essay you're considering veganism, I don't know. If you're having to write an essay in English,


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[Assistant] How, what's a really good hook for this topic? So as long as you kind of know.


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[Assistant] That's the kind of challenge that lights a fuse in Brad. And that's how he leads our teams.


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[Assistant] The engineers who were trying to figure out how to do the hair on the cloth, and they were saying it was impossible.


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[Assistant] Brad was asking for too much and they just kept saying, nope, nope, nope, we can't do it. And they were trying and the stuff they were producing looked terrible.


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[Assistant] We have these crew meetings once a week, so everyone's wandering in first thing in the morning with their coffee, piling into this big theater that we have.


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[Assistant] And he gets up in front of this room of people and he just starts yelling and telling them they think we can't do this. They think we're too slow. They think we're not good enough. I tell you, we're going to do this, you know, and people love it. I mean, it's this pep rally.


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[Assistant] That's what those black sheep probably are looking for, is an opportunity to show what they can do.


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[Assistant] The idea that we're proving folks wrong, I think, is the prime motivator. I mean, of course, we want to make a great film and a great story, and that's a given, but proving


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[Assistant] That, you know, proven to the man that we're better than they think we are. That's, that's exciting. And that's what folks in this industry live to do is, you know, act in that kind of a story.


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[Assistant] Asked us to release the film a year earlier than what we had originally planned. A year is a lot.


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[Assistant] We tried to reestablish that underdog, um, theme and, and taking a year off the schedule sure helped.


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[Assistant] Lived an old mother toad and her little toad One winked at the mother, I winked at the one So they winked and they winked in the sand and the sun


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[Assistant] Welcome to Simpsons Gap, known to the Arundah Nation as the Arundah Jaffa, in the beautiful West Macdonald Ranges. Look around you.


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[Assistant] They're the traditional custodians of the land where we meet today. We pay our respects to the elders, past, present and emergent.


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[Assistant] Of course the cook today was all about cooking on country and cooking with those amazing indigenous ingredients you brought.


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[Assistant] Beautiful. Sounds fantastic. You've got one in four chance of going home today. How you feeling about that?


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[Assistant] It was just a triumphant dish, I've got to say. The chutney was like a bejeweled jewelry box of chutney. You have a mouthful of the flatbread with some of the chutney on top, some of the chicken with the smoke, and all of a sudden, bang! All those three things. Get out of here.


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[Assistant] With some kind of a different viewpoint on not just about food, but about assuring culture. So I'm glad that you've connected with us.


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[Assistant] Warrows Seed Oil, Warigold Greens and Central Desert Lime. Those three things together, that is absolutely epic and it is the perfect garnish to lift


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[Assistant] Right, no matter what happens, you're gonna be the best dad to Miles. You're always gonna be the best dad to Miles. Thank you, thank you.


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[Assistant] Let's drill down in your dishes. Kishwa. Chicken and flatbread. We thought it was clever, complex, and it needs to be in your cookbook. You're set. Congratulations. Enjoy your meal.


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[Assistant] The kangaroo was a great vehicle for the tartar, and the lavash recipe was brilliant. Tependa.


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[Assistant] Was a far cry from any kind of dish that you've cooked for us before.


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[Assistant] The flavour of the indigenous ingredients that Raelin brought today. So for these reasons, I'm sorry Depender, you're going home.


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[Assistant] 4A Unit 2 Baby Bumblebee


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[Assistant] You know, the world of English is a fun and exciting place to be. I'm so glad you could join me for another lesson.


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[Assistant] For those who live in constantly hot and dry countries, experiencing snowfall is something which can only be imagined.


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[Assistant] Winter is a difficult time for small animals. The icy conditions mean that both food and water become scarce and hard to find.


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[Assistant] It is a sad fact that many small animals die during a very cold winter. Most at risk are small birds. Although this black bird seems to be doing alright. Feasting on what is left of my Christmas turkey.


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[Assistant] Sometimes the snow does not fall completely frozen. It melts away very easily. This type of snow is called sleet.


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[Assistant] The feeling of walking out on a snowy day really does capture the senses.


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[Assistant] All the sounds which are normally around you disappear as the snow absorbs them.


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[Assistant] The distinctive crunch beneath your feet as you walk along completes this amazing winter experience.


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[Assistant] It is fun to play in the snow and I still remember as a child how excited I felt when I opened my bedroom curtains after a night of snowfall to see a white winter blanket covering all of the roads and rooftops.


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[Assistant] The winter season in the UK can vary from year to year. Sometimes the winter climate is not so cold. We call this a mild winter.


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[Assistant] It's an egg noodle with a beautiful chicken turmeric broth.


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[Assistant] My hero ingredient is chicken, so I'm making chicken khao sui with egg noodles.


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[Assistant] That was a sprint to the finish. The chicken khao sui happened. The noodles happened.


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[Assistant] Kalsui is from Burma. It's pretty much the national dish of Burma. Chicken kalsui is the one that we eat the most.


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[Assistant] I feel absolutely elated, like an 11 out of 10 from Jock. That's brilliant.


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[Assistant] All that stands between you and the grand finale is this cook.


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[Assistant] I'm making a sauce that incorporates bush tomatoes, rye berries and native thyme oil.


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[Assistant] I'm here to get to that finale.


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[Assistant] Uhm, I should have chopped the parsley, uhm, and blitzed that before adding the cream. And it's just whipped the cream into the parsley. The parsley hasn't broken down at all. And the cream has whipped to butter. I'm still doing this and I don't want to be. I need to fix this. To save this parsley, I rinse it through milk. I'm hoping this gets rid of some of that butter.


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[Assistant] I need to ditch parsley. Yeah, I'm gonna change the flavour of my semi-proto.


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[Assistant] My entree today is Agrodolcea lentil with pine mushrooms.


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[Assistant] I've got my lentil, that meaty texture of the pine mushroom, the crunch from the pine nut.


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[Assistant] What a journey you have been on since we met you first, all of those months ago.


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[Assistant] Andy, you have cooked in this kitchen so many times.


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[Assistant] We've made a unanimous decision and we've decided that the winner of today's challenge is...


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[Assistant] The last time you bought us crab, it was unfortunately very overdone. Uh, this time around,


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[Assistant] I have a loose tooth, a wiggly jiggly loose tooth. Look, I have a loose tooth, a wiggly jiggly loose tooth.


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[Assistant] Two rounds today. In round one, there will be two knockout style duels. Each of you, you'll go head to head against an opponent.


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[Assistant] And then from there, there's a deciding duel to see who gets that ticket to the all-important grand finale.


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[Assistant] You've got a total of 75 minutes to bring us that dish. You're cooking against your opponent?


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[Assistant] And you need to come up with a dish inspired by your jewel. Now, Pete and Elise, you've got Emerald. And Justin and Kishwa, you've got the Ruby.


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[Assistant] You might be inspired by your jewel's colour, shape, it could mean something to you personally. But, only the best dish from each jewel will go through to round two.


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[Assistant] Well, a couple of epic duels out there, but we're only looking for the best dish of each duel to move on to round two.


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[Assistant] Well, we'll give someone a ticket to the grand finale.


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[Assistant] That just lifts the whole thing to another dimension. That's what makes this dish complete, and that's what makes it a tough one to beat, so we'll see what's next.


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[Assistant] This could have been so unreal. If you'd backed off the garlic, the yams would have come through more. But there is a winning plate of food there, because you definitely tick the brief.


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[Assistant] You know, you can just put them straight on and they'll stay open.


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[Assistant] Pete. This is probably why we do this job. Honestly. Very...


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[Assistant] Your pearls of wisdom dish had lovely, delicate, tropical flavours. BAH!


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[Assistant] We felt the dish as a whole, it could have been improved.


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[Assistant] I want the slices charred really heavily on both sides. That's good. So that the puree has a really strong smoky flavour.


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[Assistant] I've been keeping an eye on my zucchinis that are poaching. I'm finally happy with the texture, so I take them out to rest.


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[Assistant] I fill the zucchini with the zucchini puree and then top that with caramelized onion puree. It's very important that I get all of the ratios right. Balance is so important in this dish. To finish off the dish, my plan is to spray spritz of acidity on there, just to make sure that the balance is complete. I think it's beautiful.


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[Assistant] But I just remembered that I love to put a spritz of acidity on my dishes.


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[Assistant] V, obviously emerald. The dish is zucchini, basil and onion.


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[Assistant] One cook standing between me and my spot in the grand finale. This is the most nervous I've felt. It's the biggest advantage ever and it just feels like a lot to lose.


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[Assistant] Round two. I'm very lucky to be here. I wanna get straight through to the Spinaly after this cook. But I need to, uh, make sure it's the best fish ever.


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[Assistant] Put fresh oysters on top of that and then I'm going to cover the whole thing with braised leek sheets.


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[Assistant] This is very careful. Before the competition there's no way I would order oysters. But now...


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[Assistant] Oh, bro. Oh yeah, it popped open. The shelves start to come open. It's very exciting. Andy, I love ya.


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[Assistant] Like, I'm really dizzy. Like, my legs feel a bit wobbly. I've never felt so nervous and sick in my life, but...


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[Assistant] All the time away from my family, now all feel worth it.


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[Assistant] The reward for me is all in just being something that moves you.


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[Assistant] The reward for me is all in it.


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[Assistant] The reward for me is all in it. Just being something that moves you.


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[Assistant] Reward. You know, the reward for me is only the work


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[Assistant] It's all in the word. It's all in the word.


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[Assistant] Something that moves you. Something that moves you.


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[Assistant] The reward for me is all in the world.


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[Assistant] Me, Shang Yang, the reward from me is all in the work.


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[Assistant] And the reward for me is always just it being something that moves you.


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[Assistant] Moves you. You know.


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[Assistant] 4A Unit 11 A Chubby Little Snowman


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[Assistant] Here is a violin. Here is a violin.


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[Assistant] I'm the second person to the nitrogen station. Right now, I'm on a good roll.


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[Assistant] Following a recipe I find very difficult. I need to keep this momenta up for the whole entire court.


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[Assistant] I'm looking around, I'm really, really behind, so I'm just gonna really push right now.


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[Assistant] It's gone the opposite way. This caramel stick has actually put me even more behind time.


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[Assistant] I'm working on my gum nuts. Things aren't going to plan at the moment.


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[Assistant] The only thing I can actually do is to restart it and do it again. I'm so scared I'm even more behind.


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[Assistant] I don't think I'll be able to get those done in time, plus get my tempered chocolate done in time as well.


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[Assistant] I added too much chocolate so there was actually quite a fair bit of lumps. I'm trying to like...


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[Assistant] Right now I'm feeling, like, deflated. There's so much pressure in this kitchen.


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[Assistant] This is not the avocado grain that's stated on the recipe. I've grabbed the wrong grain food coloring. It looks freaking like a glow stick, but right now I don't have time to fix it. I just need to power through with the other elements.


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[Assistant] Tomorrow night on MasterChef Australia.


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[Assistant] It's a culinary duel. I gotta make sure the good fish. That will have them caught between a jock. At least you're killing me. And a hard place.


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[Assistant] My name is Matthew Christman. I'm a reader in philosophy here in the School of Philosophy, Psychology, and Language Sciences. Today I want to talk to you about a topic in


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[Assistant] Moral philosophy that I call the status of morality. What is morality? Well, that's a really big question.


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[Assistant] Uhm, today what we'll focus on is particular moral judgments and ask about their status.


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[Assistant] What do I mean by particular moral judgements? Well I have in mind the everyday sort of judgements that we make when we think something like


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[Assistant] An action is right insofar as it maximizes overall happiness. Or one ought to always act in a way that, uh, one could will one's reason to be reasons for everyone else. Uhm, these are very abstract moral judgments made in ethical theory. Uhm, we have the particular moral judgments made in everyday life. Today, we won't be asking


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[Assistant] Whether these are correct, uh, whether specific moral judgments or abstract moral judgments are correct or incorrect, rather we'll be asking about the status of these judgments.


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[Assistant] What are we doing when we make such judgments? Are we representing objective facts of the matter?


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[Assistant] Are we describing our personal or cultural practices?


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[Assistant] Are we depicting some element of the universe out there? The moral facts?


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[Assistant] Are we expressing our emotions towards things?


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[Assistant] Uhm, these are the types of questions that we ask when we ask about the status of morality.


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[Assistant] So what I want to do today is delve into that question a little bit more. Try to understand the nature of the question. What exactly are we asking when we ask about the status of morality?


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[Assistant] And then move on to three very general types of approaches that philosophers have taken to this question.


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[Assistant] So one of these approaches I'll call Objectivism, the idea that we are representing objective facts when we make moral judgments.


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[Assistant] Another approach is relativism, the idea that we're describing some kind of


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[Assistant] Uh, cultural or personal relative practices when we make these judgments.


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[Assistant] And the third idea is emotivism, that we're expressing our emotions towards the world when we make these judgments. So those will be the three general types of theories we'll talk about today after I introduce the topic, uhm, and then we'll think a little bit about objections and replies to those theories.


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[Assistant] One more comment before we get into the issues. Uhm, I'll be using examples of particular moral judgments as we go along, and I've chosen controversial examples on purpose. Uhm,


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[Assistant] So, some of the examples would be controversial and some of them you might disagree with. That's fine. Uhm, today's question is not whether these particular judgments are right or wrong, uhm, but what we're doing when we make these judgments. What is their status?


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[Assistant] So at a later point in the lecture, I'll ask you to come up with some examples of your own, uhm, and controversial examples are good. They help us to think about the status of morality.


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[Assistant] What are we doing when we judge that something's good or bad, right or wrong, virtuous or vicious? One way to get your heads around that question is to


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[Assistant] Generate two lists and compare and contrast these lists. So what I want to do now is generate a list of empirical judgments, judgments about the empirically discoverable world.


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[Assistant] And a list of moral judgments. Judgments about what's right and wrong, good and bad, etc.


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[Assistant] Uhm, so one way to think about an empirical judgment is to think about something that was discovered, a scientific discovery. Here's a really famous scientific discovery. The earth rotates around the sun.


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[Assistant] Of course, for many, much of human history, people didn't believe that. They thought that the sun rotated around the earth or they had some other cosmological theory, but, uhm, Copernicus, Kepler, and Galileo discovered that


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[Assistant] The earth rotates around the sun and developed our contemporary cosmological theory, how we understand the orbits of the planets. The judgement the earth rotates around the sun, that's an empirical judgement.


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[Assistant] Uhm, or, uh, the judgment that, uh, electricity has positive and negative charges, discovered by Benjamin Franklin, explains the flow of electricity. That judgment is a judgment about the empirical world.


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[Assistant] Or consider Mendel's discovery that plants inherit some of their traits genetically based on certain laws of inheritance.


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[Assistant] Uhm, that, that judgment, that plants inherit some of their traits genetically is an empirical judgment, judgment about the empirical world. But here's the final...


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[Assistant] Uh, more contemporary example, uh, recently it was discovered that the so-called God particle, predicted by Edinburgh's own Professor Peter Higgs, exists. Uhm, that seems to be an empirical discovery, uh, about a fundamental piece of the universe.


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[Assistant] But in order to get empirical judgments on our list, we don't have to have these, uh, very impressive scientific discoveries. We can also just think of more everyday judgments, like the judgment that, uh, lead is heavier than iron.


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[Assistant] Uhm, or the judgment quite simply that it was sunny today in Edinburgh.


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[Assistant] Or even the judgement that I, Matthew Christman, am less than six feet tall.


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[Assistant] All of these are empirical judgments, judgments that we can verify by empirical observation. Okay, now for our second list, moral judgments.


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[Assistant] Uh, to generate some examples of moral judgments, we could think about positive moral things like giving to charity is good.


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[Assistant] Or taking care of your children is more obligatory.


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[Assistant] Uhm, these are examples of positive moral judgments. Uhm, we could add to that list something like, protesting something you take to be a gross injustice is morally right. That would be a moral judgment. Of course,


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[Assistant] More often, actually, I think we make negative moral judgments. So we say things like, Cain's killing Abel out of jealousy was morally bad, was wrong.


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[Assistant] Pol Pot's genocidal actions during the, uh, Khmer Rouge regime in Cambodia was morally abhorrent. Genocide's morally abhorrent. Those would be moral judgments. Or finally, a much more controversial one, polygamy, the practice of one man having multiple wives or one woman having multiple husbands, uhm, is morally dubious.


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[Assistant] These are the types of judgments that we can put on our list as moral judgments.


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[Assistant] They can be controversial examples or examples that you take to be obvious, but come up with two examples of each type, two examples of empirical judgments about the


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[Assistant] Empirically discoverable world and examples of moral judgments about things like what's right and wrong, good and bad, virtuous, vicious, etc. Uhm, we'll take a second here and, and let you come up with these examples and be helpful to write them down on a piece of paper so that you can refer to them in the rest of this lecture. Okay, hopefully you have your own examples. Two examples of empirical judgments and two examples of moral judgments.


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[Assistant] For the rest of the lecture, I'm going to focus on examples from my list. Two examples of empirical judgments and two examples of moral judgments. So here are the two examples of empirical judgments I'll use. The sun rotates around the earth and it was sunny in Edinburgh today. And here are two examples of moral judgments that I'll use. Genocide is morally wrong or morally abhorrent.


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[Assistant] Uh, and polygamy is morally dubious. So we'll focus on those as examples of moral judgments.


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[Assistant] Uhm, but you can also think about your own examples and ask the same sorts of questions we're going to ask about these, about your examples.


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[Assistant] So now, what we've been doing is coming up with these examples in order to better understand the question about the status of morality. Uh, I think the best way into that is to think, to now ask some questions about these two lists. So many philosophers and I think many ordinary people have felt that


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[Assistant] There's an important difference between the types of judgments that go


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[Assistant] They feel like there's some, something importantly different between these two things. So one thing we could ask, the first question I'll ask is, uhm, are these judgments the sorts of things that can be true or false?


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[Assistant] So in the case of empirical judgments, it's quite natural to say yes, of course. Whereas some philosophers have thought, in the case of moral judgment, that they're not the sort of thing that can be true or false. They're mere opinions, or mere expressions of our emotions.


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[Assistant] Uhm, now other philosophers and other people have thought, no that's not right, there's still a difference, but that's not the difference, so we ask a second question.


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[Assistant] If these are, if moral judgments are like empirical judgments, and that they can be true or false, what makes them true or false?


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[Assistant] In the empirical case, you might think it's something about the objective human independent facts. Uhm, what is it in the moral case?


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[Assistant] Uhm, and now we can ask a third question. Are they objectively true or false? So uhm, you might think the difference between these two lists is no, they're not objectively true or false. Uhm, they're, moral judgments are not objectively true or false, they're only true or false relative to a culture or a person or a sensibility or something like that.


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[Assistant] Uhm, now that's the kind of second group of philosophers that I'll talk about. The third group of philosophers that I'll talk about deny both of these initial ideas and say moral judgments are the sorts of things that can be true or false.


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[Assistant] And they're also the sorts of things that can be made true or false by objective facts, they're objectively true or false, uhm, they aspire to objectivity just like empirical judgements.


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[Assistant] So what I want to do in the rest of this lecture is talk about these three philosophical approaches to the status of morality.


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[Assistant] Uhm, we'll talk about the objectivist idea that moral judgments are just as objective as empirical judgments. And then we'll talk about the relativist idea that


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[Assistant] Uh, moral judgments are importantly different than, uh, empirical judgments in that they are relativized somehow.


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[Assistant] And finally, we'll talk about the emotive idea that moral judgments


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[Assistant] Aren't the sorts of things that can be true or false. They are mere opinions or expressions of our emotions. We'll explore some of the advantages and disadvantages of each of these theories and consider some of the objections that proponents of one or another theory levy against the other theories. That's the plan for the rest of the lecture.


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[Assistant] Way. I'm excited to see what you two come up with. But, you better get started. Time's a tickin'.


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[Assistant] Last but not least, we have the Flynn Fletchers.


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[Assistant] Are you kidding? It's amazing! You win! You win! I'm going to get your blue ribbon. Huh?


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[Assistant] We all know that saving is important and it's something that we should be doing. And yet overall, we're doing less and less of it.


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[Assistant] We know what we need to do. The question is, how do we do it?


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[Assistant] And that's what I'm here to teach you. Your savings behavior isn't a question of how smart you are or how much willpower you have.


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[Assistant] So I'm not gonna share tricks with you that you already know. I'm not gonna tell you how to open up a savings account or how to start saving for your retirement. What I am gonna share with you is how to bridge this gap from your intentions to save and your actions. Are you ready? Here's number one. Harness the power of pre-commitment.


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[Assistant] They wanted to save about 17% of their tax refund. But in the condition when we asked people before they even filed their taxes, savings rates increased from 17%


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[Assistant] For something that you know, today will be a little bit hard. Sign up for an app that lets you make savings decisions in advance. The trick is, you have to have that binding contract. We did an experiment with a website that helps older adults share their housing.


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[Assistant] We ran two ads on social media targeted to the same population of 64 year olds. In one group we said, hey, you're getting older. Are you ready for retirement? How sharing can help. In a second group, we got a little bit more specific. It said you're 64 turning 65. Are you ready for retirement? How sharing can help.


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[Assistant] What we're doing in that second group is highlighting that a transition is happening. All of a sudden, we saw click-through rates and ultimately sign-up rates increase when we highlight that. In psychology, we call this the fresh start effect.


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[Assistant] Whether it's the start of a new year or even a new season, your motivation to act increases. So right now, put a meeting request on your calendar for the day before your next birthday. Identify the one financial thing you most want to do and commit yourself to it. The third and final trick.


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[Assistant] Get a handle on small, frequent purchases.


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[Assistant] We've run a few different studies and found that the number one purchase people say they regret after bank fees is eating out. It's a frequent purchase we make almost every day and is death by a thousand cuts. A coffee here, a burrito there, it adds up and decreases our ability to save.


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[Assistant] Back when I lived in New York City, I looked at my expenses and saw that I spent over $2,000 on ride sharing apps. It was more than my New York City rent. I vowed to make a change. And the next month, I spent $2,000 again.


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[Assistant] So now that I was $4,000 in the hole, I did two things. The first is that I unlinked my credit card from my car sharing apps. Instead, I linked a debit card that only had $300 a month. If I needed more, I had to go through the whole process of adding a new card. And we know that every click, every barrier, changes our behavior.


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[Assistant] We aren't machines. We don't carry around an abacus every day adding up what we're spending in comparison to what we wanted. But what our brains are very good at?


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[Assistant] Is counting up the number of times we've done something. So I gave myself a limit.


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[Assistant] I can only use ride sharing apps three times a week.


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[Assistant] As human beings, we can be irrational when it comes to saving and spending and budgeting, but luckily we know this about ourselves and we can predict how we'll act under certain environments. Let's do that with saving. Let's change our environment to help our future selves.


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[Assistant] I have loved every single moment of this experience here. From the bottom of my heart, I love you all.


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[Assistant] This is, and that I can do this, and I will do this. Awesome.


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[Assistant] Last cook, Jepha in the MasterChef kitchen.


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[Assistant] We're going for the four chocolates. All of them? Okay. I don't wanna be leaving anything off. I'm gonna do it.


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[Assistant] That's me. We've got 18 cases of cucumbers right here.


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[Assistant] Yes, yes he is. Sorry Phineas, he's new.


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[Assistant] Jeremy! Hey, Candice. Uhm, so listen. I'm really sorry, but something's come up and I won't be able to make it to our date tonight. I hope you understand. Hello? Candice, are you there? Hello? Hello? Well, I guess we got cut off.


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[Assistant] I didn't want to break our date. I just wanted to earn some extra money so I could surprise you.


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[Assistant] Forest floor is knit together. You know, sometimes I think I can pick up a vine here. If I gave it a yank, somebody would trip up, you know, 50 meters that way.


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[Assistant] Non-fit water for flying. I mean, you're gonna fly maybe one mile and you run into a far bank and you got no visibility, you're stuck.


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[Assistant] Absolutely. Water dictates everything that we do every day.


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[Assistant] Okay, we'll let you know if there's any activity on the nose, over. Okay, I'm going in for details, you're on the white.


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[Assistant] Uhm, and if the light wasn't enough to keep you awake, you just hear all these sounds and I think they sound even louder when you're in your tent.


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[Assistant] Dash outside and then everything goes quiet and then as soon as you come back in the tent again, like that.


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[Assistant] She was in awe of you, mate. Don't-


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[Assistant] All we gotta do now is test it, mate. Thank you guys. Thank you, Peter. Well done, mate. Thank you.


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[Assistant] Everything about that just screamed money. It was just an experience.


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[Assistant] My dearest Gaston, I can't wait to see you, my angel. It's been far too long.


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[Assistant] This reporter attended Karno's Phantasmagoria show in London's Egyptian Theatre last night and found it horrific, spine-tingling, and incredible.


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[Assistant] Women were swooning in the aisles at the gory realism of his spectacles, for the uninitiated Karno's shows are not for the faint of heart.


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[Assistant] Those of you up to thrills and chills won't want to miss this.


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[Assistant] Dear Jeremiah, it has come to my attention that you have recently acquired a unique book while traveling through Egypt this most recent winter.


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[Assistant] Ma'am, I just bought the old carnivage estate.


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[Assistant] Well I'll tell you what, you take care of your business and I'll take care of mine.


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[Assistant] Carno and Malcom, 1897.


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[Assistant] It has many gears which are great for going up or down hills.


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[Assistant] It has many gears which are great for going up or down hills.


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[Assistant] I like the soup a lot. Can you give me the recipe?


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[Assistant] I like the soup a lot. Can you give me the recipe?


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[Assistant] Please carefully observe how the color of this liquid changes.


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[Assistant] Please carefully observe how the color of this liquid changes.


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[Assistant] No, but they are available free of charge here at the front desk.


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[Assistant] No, but they are available free of charge here at the front desk.


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[Assistant] If you would like the outside table, I can seat you right away.


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[Assistant] If you would like the outside table, I can seat you right away.


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[Assistant] It is now 8.30 and we've already seated another party at the table you requested.


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[Assistant] It is now 8.30 and we've already seated another party at the table you requested.


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[Assistant] 20 minutes have passed since we ordered dessert. Where is it?


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[Assistant] 20 minutes have passed since we ordered dessert. Where is it?


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[Assistant] Be relaxed. You can take a nap if you feel sleepy.


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[Assistant] Be relaxed. You can take a nap if you feel sleepy.


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[Assistant] All of our stylists are tied up now. Do you mind waiting for a while?


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[Assistant] All of our stylists are tied up now. Do you mind waiting for a while?


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[Assistant] That color looks great on you, and it matches the scarf and gloves.


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[Assistant] That color looks great on you, and it matches the scarf and gloves.


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[Assistant] My mother has her hair dyed and permed every six months.


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[Assistant] My mother has her hair dyed and permed every six months.


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[Assistant] Sure. But you have to keep the receipts.


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[Assistant] Sure. But you have to keep the receipts.


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[Assistant] While we were having breakfast, John was talking on the telephone.


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[Assistant] While we were having breakfast, John was talking on the telephone.


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[Assistant] I'd like a table for two at 7.30 this evening.


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[Assistant] I'd like a table for two at 7.30 this evening.


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[Assistant] One moment, please. I'll put you through.


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[Assistant] One moment, please. I'll put you through.


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[Assistant] Blue whale. It's our first blue whale we've just, we spotted it a second ago. It is absolutely enormous. It's quite an obvious thing to say about a blue whale, but it is a huge, huge whale.


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[Assistant] Seeing some of the calf, and seeing its face, and seeing it...


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[Assistant] Excellent presentation. We have some attendees that are really looking forward to the next webinars on camera and material animations already.


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[Assistant] Alright, good to know. So yeaah, looks like we do have quite a few Rhino users actually, and uhm, so they're wondering if they're not able to create an origin in Rhino


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[Assistant] How do they define a rotation point that is not the center of the part?


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[Assistant] Yeaah, and then just to reinforce the other option, perhaps you can add a cylinder and move it into place to show what you would do if there wasn't existing geometry there.


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[Assistant] Also handy to hide and lock the cube in case you're hiding and showing the top level, uhm, so that way it just always stays hidden.


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[Assistant] Sure, I'm totally following that question, but I think that's a good opportunity to mention a new feature that's coming in Keyshot 7, and that's a video map.


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[Assistant] Which will allow you to embed textures as animations inside of your key shot scene.


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[Assistant] We have some questions about material animations and we'll have to cover those in another webinar. Somebody else was asking if you can


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[Assistant] Create a quick exploded view. Maybe just separate those sub-assemblies, uhm, in a linear fashion.


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[Assistant] Awesome, I think we have time maybe for one last, uh, little demo and that's with the fade animation.


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[Assistant] Yeah, someone is asking, can you start with all of the...


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[Assistant] Objects hidden and then fade them into view.


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[Assistant] You are always a great co-worker. Happy retirement.


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[Assistant] You are always a great co-worker. Happy retirement.


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[Assistant] I think we'll cancel our dessert order, and just get the check.


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[Assistant] I think we'll cancel our dessert order and just get the check.


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[Assistant] My name is Ted Smith. I would like to check in.


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[Assistant] My name is Ted Smith. I would like to check in.


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[Assistant] Yes, I put these books back on the shelf.


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[Assistant] Yes. I put these books back on the shelf.


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[Assistant] Sure, I packed an extra canteen just in case. It's full of water.


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[Assistant] Sure, I packed an extra canteen just in case. It's full of water.


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[Assistant] I'd like to confirm my airline reservation.


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[Assistant] I'd like to confirm my airline reservation.


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[Assistant] Yes, or you can pay for the petrol now and bring it back empty.


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[Assistant] Yes, or you can pay for the petrol now and bring it back empty.


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[Assistant] I always used to ask him a lot of questions.


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[Assistant] I always used to ask him a lot of questions.


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[Assistant] Hi everybody, this is Mr Duncan in England. How are you today? Are you okay? I hope so. Are you happy? I hope so. In this lesson, we will be taking a look at a special object, something that at any time can be seen somewhere in the world, especially at night.


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[Assistant] It is not down here on earth, but high up above us. It may be far away, yet it has the ability to affect us all in one way or another.


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[Assistant] In today's lesson, we are literally going out of this world to take a look at the moon.


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[Assistant] Take a look up into the sky on a clear night, and you may see an object that has fascinated mankind for thousands of years. The moon is a common sight, but it is one that most people tend to take for granted, or worse still, ignore altogether.


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[Assistant] Since the early ages, the moon's significance has changed. From superstitious curiosity, scientific wonder, and as a way of marking the passing of time. In every part of mankind's history, the moon has made its presence known, in one way or another.


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[Assistant] The moon itself is barren. The surface is dusty, rocky and dry.


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[Assistant] From the earth it is easy to see how uneven the landscape there is. The surface of the moon is covered in hundreds of craters. A crater is a partial hole. It is a mark left on something that has been struck hard by a solid object.


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[Assistant] The far side of the moon has many more craters than the near side.


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[Assistant] This is because the far side is more vulnerable.


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[Assistant] During the early days of the moon, its surface was bombarded by huge chunks of flying rock. The so-called moon soil found on the surface is in fact rock dust created during that time.


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[Assistant] The Neoside has several large smooth areas known as seas, although they do not contain water.


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[Assistant] They were formed by large molten lava lakes, which later solidified as the moon cooled.


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[Assistant] First, they both go around something. The earth goes around the sun. And the moon goes around the earth. This motion is called the orbit.


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[Assistant] This word relates to the circular path that the object in question takes as it moves.


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[Assistant] However, the moon revolves at around the same speed as it orbits the Earth. And because of this, we can only ever see one side of it.


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[Assistant] This particular side of the moon is always pointing towards us. This is why the moon always looks the same.


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[Assistant] The other side of the moon is referred to as the far side, or the dark side.


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[Assistant] The distance between the moon and the earth is just under 239,000 miles.


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[Assistant] The same area of the moon always faces us. This is because of its synchronous rotation.


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[Assistant] As the moon and earth move around the sun, the amount of light reflected from the lunar surface to us changes.


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[Assistant] The moon's gravity is six times weaker than the Earth's.


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[Assistant] The English word lunatic comes from the belief that the full moon made people crazy. Luna is the Latin word for moon. Luna was also the Greek goddess of the moon.


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[Assistant] Just as the Earth pulls on the Moon, so the Moon pulls on the Earth, the slight gravitational drag of the Moon pulls our oceans towards it, thus creating the tides here on Earth.


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[Assistant] The moon is slowly moving away from us at a rate of 3.8 cm per year. The moon's rotation is not stable. It has a slight...


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[Assistant] Wobble as it spins. This is because the moon is much heavier on one side.


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[Assistant] Sometimes the earth will move directly between the sun and the moon.


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[Assistant] The shadow of the earth passing in front of the moon can clearly be seen during this time.


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[Assistant] This event is called an eclipse. Sometimes the eclipse is only partial, while on other occasions the moon becomes completely hidden and obscured.


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[Assistant] This is called a total lunar eclipse. There is also a total solar eclipse. This is when the moon moves directly across the sun, blocking out all of the sunlight for a short while.


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[Assistant] One of the biggest points of interest concerning the moon is whether or not there is water there.


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[Assistant] From what we know so far, the surface seems to have no water whatsoever.


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[Assistant] However, there have been traces of water minerals found on the surface near craters.


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[Assistant] Pointing to the possibility that water may have existed there in the past.


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[Assistant] Another theory is that water may in fact be present below the surface. Investigations into this possibility are still taking place. One thing is for sure. The more we discover about the moon, the more questions we find ourselves asking about it.


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[Assistant] There are many ways to observe the moon. You can use a telescope, like this one, and get really close up to it. With a telescope you'll be able to see the details of the lunar surface.


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[Assistant] Or you can use a pair of binoculars.


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[Assistant] The best time to look at the moon is at night. However, it is possible to see it at certain times during the day too.


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[Assistant] As I have mentioned before, the moon is not always fully visible to us. This is due to the angle of the moon and its position in relation to the sun.


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[Assistant] This change is known as the phases.


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[Assistant] When the near side of the moon faces away from the sun, it seems to disappear.


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[Assistant] Then, as the near side turns towards the sun again, the moon starts to reappear.


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[Assistant] One complete phase is known as a lunar cycle, or a lunar moment.


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[Assistant] Lunar months are slightly shorter, and because of this, they occur at different times of the year.


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[Assistant] Some more interesting facts about the moon.


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[Assistant] The moon is seen as a romantic symbol. Taking a walk on a moonlit night with the love of your life is seen as a very romantic activity indeed.


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[Assistant] People used to believe that a man lived in the moon because the markings on the surface facing us resemble a man's face.


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[Assistant] The first man to walk on the moon was the American astronaut Neil Armstrong in 1969. There have been six moon landings in total. The last one took place in 1972.


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[Assistant] The general study of planets and stars is called astronomy.


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[Assistant] The study of how stars were formed and how they behave is called astrophysics.


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[Assistant] The moon is not a planet, although some people have in the past classed it as one.


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[Assistant] Every 100 years, the Earth's rotation is being slowed by the moon at a rate of 1.5 milliseconds.


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[Assistant] There are some English idioms relating to the moon.


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[Assistant] Over the moon. To feel happy and elated over something.


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[Assistant] Once in a blue moon, an occurrence that almost never happens, an event that seldom occurs.


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[Assistant] Ask for the moon. To make an impossible request. To ask for something that cannot be done.


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[Assistant] Promise someone the moon. To make an outlandish or absurd offer. To make a promise that cannot be kept.


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[Assistant] It's now time to come back down to earth as we have reached the end of another lesson.


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[Assistant] This is Mr Duncan in England saying thank you for watching me teaching you. Whether you follow the sun or the moon to mark your time, I hope that time is spent well and that you enjoy yourself, whatever you happen to be doing.


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[Assistant] Here. Mom, I need more money.


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[Assistant] The ability of Python to allow you to use broadcasting operations, uhm, and more generally the great flexibility of the Python NumPy programming language is, I think, both a strength as well as a weakness of the programming language.


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[Assistant] I think it's a strength because the great expressivity of the language, the great flexibility of the language lets you get a lot done, you know, with even just a single line of code.


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[Assistant] But there's also weakness because with broadcasting and this great amount of flexibility, sometimes it's possible you can introduce very subtle bugs or very strange looking bugs if you aren't familiar with all of the intricacies of how broadcasting and how features like broadcasting work.


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[Assistant] For example, if you take a column vector and add it to a row vector, you might expect it to throw up a, you know, dimension mismatch or a type error or something.


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[Assistant] You might actually get back a matrix as a sum of a row vector and a column vector. So,


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[Assistant] There is an internal logic to these strange effects of Python, but if you aren't familiar with Python, now I've seen some students have very strange, very hard to find bugs.


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[Assistant] So what I want to do in this video is share with you a couple of tips and tricks that have been very useful for me to eliminate or simplify and eliminate a lot of the


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[Assistant] Uhm, strange looking bugs in my own code, and I hope that with these tips and tricks, you'll also be able to much more easily write bug-free Python and NumPy codes.


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[Assistant] And so this is called a rank one array in Python, and it's neither a row vector nor a column vector. And this leads it to have some slightly non-intuitive effects. So for example, if I print A transpose, it ends up looking the same as A. So A and A transpose end up looking the same. And if I print the inner product between A and A transpose, you might think,


[User] Please transcribe this text

[Assistant] A times A transpose is maybe the outer product, should give you a matrix maybe, but if I do that, you instead, uhm, get back a number.


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[Assistant] So what I would recommend is that when you're coding neural networks, that you just not to use data structures where the shape is this, you know, five comma, n comma, uh, rank one array. Instead, if you set a to be, um, this,


[User] Please transcribe this text

[Assistant] And whereas previously A and A transpose looked the same, if you now print A transpose. Now A transpose is a row vector. Notice one subtle difference.


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[Assistant] In this data structure, there are two square brackets when you print A transpose, whereas previously there was one square bracket. So that's the difference between a, this is really a one by five matrix, uh, versus a, one of these rank one arrays. And if you print, say,


[User] Please transcribe this text

[Assistant] Product between A and A transpose, then this


[User] Please transcribe this text

[Assistant] Gives you the outer product of a vector, right? And so the outer product of a vector gives you a matrix. So let's look in greater detail at, uhm, what we just saw here.


[User] Please transcribe this text

[Assistant] A column vector, which makes some of its effects non-intuitive. So what I'm going to recommend is that when you are


[User] Please transcribe this text

[Assistant] Doing your program exercises or in fact when you're implementing Registration or Neural Networks that you just do not use these rank 1 arrays.


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[Assistant] Instead, if every time you create an array,


[User] Please transcribe this text

[Assistant] You commit to making it either a column vector, so this creates a, uhm, 501 vector, or commit to making it a row vector, then the behavior of your vectors will make it easier to understand. So in this case, a dot shape is going to be equal to 5 comma 1, and so this behaves a lot like a, uhm, that this is a column vector.


[User] Please transcribe this text

[Assistant] And that's why you might, you can think of this as a 5 by 1 matrix, or as a column vector. And here,


[User] Please transcribe this text

[Assistant] A dot shape is going to be 1 comma 5 and this behaves consistently as a row vector.


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[Assistant] So when you need a vector, I would say either use this or this, but not a rank one array.


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[Assistant] One more thing that I do a lot in my code is if I'm not entirely sure what's the dimension of one of my vectors.


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[Assistant] I'll often throw in an assertion statement like this to make sure in this case that this is a 5 by 1 vector, so this is a column vector.


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[Assistant] These assertions are really inexpensive to execute and they also help to serve as documentation for your code. So, you know, don't hesitate to throw in assertion statements like this one if you feel like it. Uhm, and then finally, if for some reason you do end up with a rank one array, you can reshape this. A equals A dot reshape into rank one array.


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[Assistant] Uhm, say a 5 by 1 array or a 1 by 5 array so that it behaves more consistently as either a column vector or a row vector.


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[Assistant] So I've sometimes seen students end up with very hard to track down bugs because of some of the non-intuitive effects of rank 1 arrays.


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[Assistant] By eliminating rank 1 arrays on my own code, I think my code became simpler.


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[Assistant] Uhm, and I did not actually find it restrictive in terms of things I could express in code to just never use a rank one array.


[User] Please transcribe this text

[Assistant] And uhm, so takeaways are, to simplify your code, don't use rank one arrays, always use either n by one matrices, basically column vectors, or 1 by n matrices, or basically row vectors. Feel free to toss a lot of assertion statements to double check the dimensions of your matrices and arrays.


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[Assistant] To make sure that your matrices or your vectors are the dimension that you need it to be.


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[Assistant] So that, I hope that this set of suggestions helps you to eliminate a class of bugs that are from, from, from Python code and makes the programming exercise easier for you to complete.


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[Assistant] The first American woman to become a self-made millionaire, Madame CJ Walker. The dresses of the first ladies of the United States. Shirley Chisholm.


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[Assistant] Exceptional women are inspiring and aspirational. But those stories are limiting.


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[Assistant] Those stories do not create a broad base for incorporating women's history, and they don't reflect our daily realities. If we can collectively apply that radical notion that women are people, it becomes easier to show women as people are. Familiar, diverse, present, in everyone's every day throughout history. Women exist positively, not as a matter of interpretation, but as a matter of fact,


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[Assistant] A white curator erroneously explains an artifact to Michael B. Jordan's character seen here. An artifact from his own culture.


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[Assistant] And with hundreds of millions of visitors from all over the world, we should tell accurate histories. But we don't.


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[Assistant] Museums are didactic. Through the display of art and artifacts, we can incite creativity and foster inclusion. But we are guilty of historical misrepresentation.


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[Assistant] Our male-centered histories have left our herstories hidden.


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[Assistant] Despite women comprising some 60 percent of museum staffs. Pipelines to leadership for women are bleak, bleakest for women of color.


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[Assistant] And the presence of women does not in and of itself guarantee an increase in women's public representation. Not all women are gender equity allies.


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[Assistant] In the words of feminist theorist bell hooks, patriarchy has no gender.


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[Assistant] Marion Anderson was one of the most celebrated voices of the 20th century. And the Smithsonian collected her 1939 outfit.


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[Assistant] She famously sang instead on the steps of the Lincoln Memorial to a crowd of over 75,000 people.


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[Assistant] And in libraries all over, including museums, you can still find the groundbreaking 1982 anthology entitled, All of the Women are White, All of the Blacks are Men, But Some of Us are Brave.


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[Assistant] I arrived at the Smithsonian through a Latino curatorial initiative.


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[Assistant] Which seeks to amplify diverse representations of women in every possible way.


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[Assistant] So that women show up not only in the imagery of our contemporary realities, but in our historical representations, because we've always been here. Right now, though, in 2018, I can still walk into professional spaces and be the only.