With all the lying and plagiarizing going on these days, Remix, Plagiarism or Theft? is sure to be a lively discussion. Join author Quentin Rowan and writer/director Kirby Ferguson (creator of the above video series) on Monday, September 3.

screenshotsau:

I hope Futurama got this right and we will all be living like this soon

This photo reminds us of two things that will be at Bumbershoot: the Writers of Futurama and Skyward!

thetickr:

Take the Olympic quiz from Slate and put together by 7-time Jeopardy champion Ken Jennings.

-jee

The weekly news quiz is back. We scored a dismal 186.

the-intern-archives:

So excited for the bumbershoot show!
Karen Finneyfrock, Tara Hardy, Storme Webber, Amy Wheeler and myself!
(Hopefully! I will have my book for sale)

the-intern-archives:

So excited for the bumbershoot show!

Karen Finneyfrock, Tara Hardy, Storme Webber, Amy Wheeler and myself!

(Hopefully! I will have my book for sale)

lindseymaeb:

I want these books! In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet—scientists, inven­tors, and accomplished cooks in their own right—reveals science-inspired techniques for preparing food that ranges from the other worldly to the sublime. The authors—and their 20-person team at The Cooking Lab—have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, cen­trifuges, and ingredients such as hydro colloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking.
lindseymaeb:

I want these books! In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet—scientists, inven­tors, and accomplished cooks in their own right—reveals science-inspired techniques for preparing food that ranges from the other worldly to the sublime. The authors—and their 20-person team at The Cooking Lab—have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, cen­trifuges, and ingredients such as hydro colloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking.

lindseymaeb:

I want these books! In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet—scientists, inven­tors, and accomplished cooks in their own right—reveals science-inspired techniques for preparing food that ranges from the other worldly to the sublime. The authors—and their 20-person team at The Cooking Lab—have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, cen­trifuges, and ingredients such as hydro colloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking.

Ken Jennings has a weekly current events quiz up on Slate this and every week. We scored a decidedly average 278. How about you?

controlaltdlove:

KEN :-)

now reading.

huffpostcomedy:

Good banner ads, everyone! - comedycentral
Some art.
huffpostcomedy:

Good banner ads, everyone! - comedycentral
Some art.

huffpostcomedy:

Good banner ads, everyone! - comedycentral

Some art.

How did we miss this live-action Futurama intro last week?