I run some moderate profile gov and ngo opendata sites, and I’d say that bot like traffic is 99% of the requests we’re seeing on some sites.
Mostly current valid user agents, lots of ip addresses, but the traffic patterns are not organic. I’m not clear if it’s bad ai scraping or dos, but at some level it’s indistinguishable.
Unschooling works for a fraction of kids, and at some stages of their life.
How big is that fraction? In my experience being around a bunch of home schoolers (and adjacent, and school system), some of whom were more in or out of unschooling, I think it's small enough that it should be a rarely considered option.
There are some kids where it will work _really_ well. I've interacted with a couple. There are a lot of kids where it really doesn't work, especially in a distraction rich environment.
The didge forces you to learn circular breathing, it's cheaper, it is easier to learn, and is easier to play well. Plus I think it sounds better. Everyone should learn to play the didgeridoo. Bagpipes are a whole another level, and feel more like a practical joke gone horribly wrong (Sorry Gran.)
If you're talking about the great highland bagpipes, circular breathing can be really helpful while learning. Because of the "practice chanter," every piper have one or two and use it to learn new tunes or just practice technique.
I would imagine some basic breathing techniques may help, wonder what the research in anuloma viloma pranayama shows, but beware there's a lot written by random people on the internet about it without scientific evidence.
I don't think circular breathing is the goal. It's just a means to an end. The goal is strengthening the muscles that keep the airway open. The resistance from blowing into the didgeridoo seems to be what does that. I have no idea how that compares to bagpipes, however.
Several varieties of bagpipe I'm aware of don't even require breathing, since they're powered by bellows. The pipes are surprisingly hard to learn by the way. One normally starts on the chanter, which is more like a recorder and is not bag assisted.
>One normally starts on the chanter, which is more like a recorder
In the case of the Great Highland bagpipes, the most similar traditional instrument is the rauschpfeife (capped double-reed with conical bore and without prominent bell):
Just as a PSA, I found that "nginx -v" was not detailed about the version sufficient to check, but "apt list nginx" gave the full version number that was checkable, and indeed the 24.04 version of this morning (1.24.0-2ubuntu7.8) is patched.
The best I’ve ever done was a double distilled Spanish box wine we picked up for 1eur/l. The wine was undrinkable, but the brandy was sooooo smooth.
Next best was cheap tokaij furmint, distilled once and then mixed back into some of the undistilled wine. Basically the same thing as pineau de charante, but Hungarian and on the kitchen table.
I'm not sure if it extends to box wines or Spanish wines, but my main complaint of bottom-shelf wines in the US is that they're pure sugar/acid/alcohol with almost no extra flavors and pretty bad distributions of the main components (especially being far too sweet). A small pattern I'm noticing in your description is the presence of sugar in the distillation inputs. Assume I know nothing about distillation; is that relevant?
I doubt it. The spanish (really tetra pack) wine was dry, and after double distilling it was basically moonshine. The Hungarian one was more in the mixing back into the undistilled wine -- making something akin to port+ strength that drinks like wine. It's the same idea behind pineau, first distilling + the cheap young white wine of the region.
> A small pattern I'm noticing in your description is the presence of sugar in the distillation inputs. Assume I know nothing about distillation; is that relevant?
Sugar should be completely removed by a proper distillation setup (although a lazy setup can allow some "contamination" with sugars).
Yes, but distillation involves heat, and I'm curious if possibly the sugar reacts with anything to cause different aromatics or something, or perhaps fermentations stopping at higher sugar concentrations have a better aromatic profile for distillation even when the raw material is sub-par.
Mostly current valid user agents, lots of ip addresses, but the traffic patterns are not organic. I’m not clear if it’s bad ai scraping or dos, but at some level it’s indistinguishable.
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