What did I do?

I do enjoy the discussions about educational research too, I just have little to add in that area.

One of the only wild ale breweries in the country are mixing complex groups of microbes to get complex fermentation profiles. Sometimes it is very nuanced, challenging and changes over time and is best when contrasting with other fermentation profiles. Hard to appreciate the complexity as a one off.

I was reminded of the first time I tried to read Faulkner and I complained to a writer friend that I didn’t get why the book was so revered. I’m not sure I was ready for that book at that time.

Jagr was also a teammate of Marchand.

Sorry if I made you self conscious about it. I have a lot of phrase I found myself repeating when I’d edit my podcast. Unlike your appropriate use of a descriptive word, mine are mostly nonsense filler verbal ticks.

It’s how I generate dialogue with students to find out where they are on our hike through the wilderness to our destination.

This is heartbreaking to read but unfortunately so understandable. This is the first time in my career when I’ve actually started to think about how far away I am to retirement. It’s not the classroom work or the kids for me. It is all of the other asks.

@mrnishkumar.bsky.social put on an outstanding show. The Boston show had a real family atmosphere oddly enough. 10/10 highly recommend.

Formative question 1: Identify the typical yeast and temperature ranges used for lagers, hybrid beers, and ales during primary fermentation. I will review this ext ticket and use it shape our next discussion.

I’m such a curriculum writing nerd I just found myself wring a sequence of things to assess on a post it note. It started with “overview of beer”.

I may need to write some formative assessments for you 2 about beer styles. So many cognitive areas to explore.