babagley - Network

I’ve spoken to so many people lately who feel shame for simply being themselves, and it makes me angry that all these beautiful parts of...

I’ve spoken to so many people lately who feel shame for simply being themselves, and it makes me angry that all these beautiful parts of humanity are being stomped on by those with neither empathy nor the ability to imagine a better world.

I don’t know who all needs to hear this, but I do know the more people say something, the easier it is to internalize.

If people are making you feel ashamed for being something that isn’t hurting anyone, please remember:

They are the problem.

You are not.❤️

Some recent cooking adventures:

Some recent cooking adventures:

In one of the most rewarding experiences of my life thus far, this past quarter I had the opportunity to teach a graduate course at the...

In one of the most rewarding experiences of my life thus far, this past quarter I had the opportunity to teach a graduate course at the intersection of math, biology, and medicine covering a wide range of topics (outside biostats. Already other courses for that).

So appreciate Dr. Michael Gisondi and Dr. Christian Rose, both professors here at Stanford, for supporting me in creating the course and giving me the opportunity to do something graduate - and especially MD - students normally can’t.

For those unfamiliar and those who’d forgotten it exists, NORAD operates the world’s most advanced Santa tracking technology:...

For those unfamiliar and those who’d forgotten it exists, NORAD operates the world’s most advanced Santa tracking technology: https://www.noradsanta.org/en/map
Science + Santa = ❤️

Genuinely tempted to make a bunch of pecan pies for the purpose of experimental measurements. It should be feasible to remove them at...

Genuinely tempted to make a bunch of pecan pies for the purpose of experimental measurements. It should be feasible to remove them at sequential time points while baking and then carefully bisect them to observe pecan distribution.

It wouldn’t waste any food since I could just return them to the oven after collecting the data. However, I will also probably eat all of them, because I like pecan pie too much.

Given the human subject risk, I’ll need to take it up with the IRB. 🔬

Following up on this for the benefit of likely no one but myself (😅), now that med school finals have ended I’ve returned to this...

Following up on this for the benefit of likely no one but myself (😅), now that med school finals have ended I’ve returned to this question.

My current hypothesis is that the batter’s viscosity is high enough that pecans, despite being less dense, remain on the bottom of the pie tin before baking.

Heating then renders the batter sufficiently less viscous before it fixes that the pecans rise to the top, and remain there due to density lower than the batter’s at any point before solidification.

Could anyone share recommendations for investigative journalism outlets? As fact-focused as possible, so anything ranging from...

Could anyone share recommendations for investigative journalism outlets? As fact-focused as possible, so anything ranging from center-slight-left to center-slight-right biases would work. Recently discovered ProPublica, and it’s scratched an itch for substantive journalism that even strong general newspapers only occasionally will. They sometimes use clearly loaded words (surprisingly loaded on occasion) however, so it’s all the more important to read a broader range of similar publications.

I think this captures perfectly the nature of many modern problems which significant numbers of people refuse to acknowledge, and about...

I think this captures perfectly the nature of many modern problems which significant numbers of people refuse to acknowledge, and about which it’s much easier to lie. If you can’t build intuition without having relevant knowledge, it’s quite easy to just dismiss something as fiction, declare it irrelevant, and then refuse to learn. [2/2]

In my mind one of the most important ideas of the past decade is philosopher Timothy Morton’s concept of the “hyperobject”. Unlike...

In my mind one of the most important ideas of the past decade is philosopher Timothy Morton’s concept of the “hyperobject”. Unlike things we typically think of as singular, coherent objects, hyperobjects are comprised of complex properties on spatial, temporal, and complexity scales humans struggle to (or can’t) intuit. Yet they are no less coherent and singular. [1/2]

Another food physics question, this time for the fluid dynamics, colloid physics, and chemical engineering folks.When a pure liquid is...

Another food physics question, this time for the fluid dynamics, colloid physics, and chemical engineering folks.

When a pure liquid is blended, there are some bubbles but they fade rapidly.
When a large-“particle” material like a fruit smoothie is blended, the bubbles are few and soon fade.
But with some small-particle colloids, blending causes a remarkable number of bubbles to form, to the point the fluid could even double in volume if blended long enough. They fade very slowly.

Why is this?

Made my first pecan pie, and after cutting into it I have a question for any fellow physics and/or baking enthusiasts out there. The batter...

Made my first pecan pie, and after cutting into it I have a question for any fellow physics and/or baking enthusiasts out there.

The batter is poured over the pecans and remains there before baking, but afterwards the pecans are exclusively at the top of the pie. The batter expands in volume, becoming less dense, yet sits below all the same.

Presumably this is still a density-based process, but how does that occur given the batter's decrease in density over the course of baking?

On Twitter I posted around 75% science and 25% my culinary adventures/abominations. As anyone who continues following me on here will find,...

On Twitter I posted around 75% science and 25% my culinary adventures/abominations. As anyone who continues following me on here will find, that's probably going to remain the case on Mastodon.

Today's example was coming up with a way to create especially fluffy "pan"cakes using a microwave. Pretty pleased with the result (chocolate chip, shown here), but definitely some fine-tuning to do.

I currently teach a graduate course at Stanford on 1) geometric intuition in #math and 2) the ways #bioscience / #medical research and math...

I currently teach a graduate course at Stanford on 1) geometric intuition in #math and 2) the ways #bioscience / #medical research and math reciprocally inform each other. The audience ranges from MD students with no background beyond, to even one math grad student, and I aim for all of them to benefit.

I wondered if any bioscience/med folks on here have some area of math they'd like to learn about, as material from my lectures might make for fun tutorials. Any suggestions/requests?

#introduction Hi #medodon or #medstodon or whatever we end up going with! I’m an M2 #medstudent at Stanford, and among other things I love...

#introduction
Hi #medodon or #medstodon or whatever we end up going with! I’m an M2 #medstudent at Stanford, and among other things I love #physics, #math (#research and #teaching), #complexsystems #science, #equity #advocacy, #neurology (#neurodon ?), dogs, and books (esp. #scifi).

Hoping this platform turns out to be a better place to connect with the medical and scientific communities that Twitter tends to be.