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I am but a product of my Daddy's tutorials and influences..... and also, a fan of cute boys who catch balls... ♥
Thank you for the views, comments, and fav's Flickerites! When I picked up, what I would consider my first real camera ten years ago, I never thought that I would be quite as addicted in pursuing this hobby/craft! I'm amazed at the images that I see everyday and that inspires me to continue traveling, seeking out new locations/perspectives, and hitting that shutter button!
this site has a cool flickr API graph that allows you to track the growth of groups by posts and members...for the flickr geeks out there. the picture above is a static picture -- see this link for an updated look:Group Trackr: Statistics
Time to say thank you to all of you for a total of 100 million clicks. Your support and inspiration throughout the 15 years ist just incredible and highly appreciated.
grr. me and my typos. pretend that says times, okay? thanks(: hahah.
i've been tagged a multitudnious of times so here, i'm gonna go ahead and do those now.
1 i am currently working on one of those "my favorites" collages where it's made up of all other flickrites photos and i credited them and link them so you get hands on to their brilliance. good idea? ohhyahh:) haha. the theme and who will be featured is secret so HUSH:)
2 i am going to get the lovely bones in about thirty minutes and my excitment to read that book is at an unearthly magnitude. i. cant. wait.
3 i am utterly and completely fascinated by hipster things. like beanies, nail polish, tattoos, piercings, glitter, hair styles and colors, glasses, clothes, belts, anything and everything remotely just amazing. i can sit on tumblr for hours looking at those kinds of photos. i just find it all so intriguing and i love it.
4 i cant stand when people hate on the mothers. how many times a day do i hear "i hate my mom" or "my mom's a bitch" or something remotely pesimistic towards a mom. it irratates me. and their reasoning is always the same "she's mean to me." okay big whoop if you fight with your mom. my mother and i argue ALL THE TIME. on a daily basis. sometimes hourly, depending on the day of the week. but i would never call my mother a bitch. i would never say anything cruel about her. i might say i'm mad at her but that's my limit. i love my mother. same goes for my father and the way i feel when people despise their dads. be grateful for your parents.
5 i cant wait for chirstmas. like i usually get excited, but this level of excitment is foreign to me. but i like it. a lot! haha.
6 i want to see the justin bieber movie at midnight whe it come out so freaking badly. like it's madening how badly i wanna see that movie at 12:01 when it's released
7 my phone's name is Natalie incase you were all wondering :) i love that phone really passionately. it's the best phone i've ever had i do declare.
8 my cousins and i are all really close, but i don't have one girl cousin and i wish i did.
9 i like using lighter makeup as opposed to dark
10 i hope my weekend isn't a fail.
I AM TAGGING THIS TIME WOOT:)
and thank you for the explore :D
Wild South Africa
Kruger National Park
Last year 71 elephants were killed in the Kruger National Park, up from only 2 in 2014, 24 in 2015, 46 in 2016 and 67 in 2017. Another 4 died last year as a result of injuries sustained in snares. Most of the elephants were killed in the north-eastern part of the reserve, bordering Mozambique. While concentrating on protecting the Rhinos against humans the poaching of elephants is escalating. Where will it all end?
when you look at the number of Covid related deaths and the number of families in the UK the numbers suggest that about 1 in every 200 families has lost a loved one so far in this pandemic.
People who have lost loved ones during the pandemic feel the UK has become desensitised to death.
Stay at home, stay safe, get vaccinated when you can.
In Explore Position Unknown ~ January 5th 2007.
French Robin - December 20th 2007.
Yup, yesterday we were promised snow here in London, England....yet all we got was light drizzle..Hmmmm!!
Tiss just Lies, Lies, Lies, and statistics hey...:O(
*Working Towards a Better World
World Food Programme Hunger Statistics
Hunger kills more people every year than aids, malaria and tuberculosis combined.
Every year, authors, journalists, teachers, researchers, schoolchildren and students ask us for statistics about hunger and malnutrition. To help answer these questions, we've compiled a list of useful facts and figures on world hunger.
842 million people in the world do not have enough to eat. This number has fallen by 17 percent since 1990.
The vast majority of hungry people (827 million) live in developing countries, where 14.3 percent of the population is undernourished.
Asia has the largest number of hungry people (over 500 million) but Sub-Saharan Africa has the highest prevalence (24.8 percent of population).
If women farmers had the same access to resources as men, the number of hungry in the world could be reduced by up to 150 million.
Poor nutrition causes nearly half (45%) of deaths in children under five - 3.1 million children each year.
One out of six children -- roughly 100 million -- in developing countries is underweight.
One in four of the world's children are stunted. In developing countries the proportion can rise to one in three.
80 percent of the world's stunted children live in just 20 countries.
66 million primary school-age children attend classes hungry across the developing world, with 23 million in Africa alone.
WFP calculates that US$3.2 billion is needed per year to reach all 66 million hungry school-age children.
Quite a fun year on Flickr! My thanks to all that visit my photostream!
2021 was not quite as intense on Flickr, as Larry and I were doing our '65 Summit Project' that year, where we summited 65 peaks with over 650 m of elevation gain, during that special milestone year for me. That year we ended up walking 825 km's in the mountains, and after adding up all the ups and downs, gaining 73 km's of elevation. That's a bit like going from sea level to the summit of Mt Everest more than 8 times. So 2022 was a year of recovery and having fun on Flickr.
I was allowed to bring to the final exam for my third year Stats course at Laurier. Hey, they told us to bring in one page, with anything written on both sides as an aid. Going into Stats, I was assured it was an easy credit, but it was the hardest thing I'd ever taken (I'm not a math person). Studied longer for this than any other course in my life, and I am still grateful for the C that I received but didn't deserve. It was the worst of my grades in university but the most satisfying. Yes, I saved the sheet.
Yay! The question finally answered! :)))
Know which day is best for your shop! I'll have a handy dandy little tool available for this soon! Special thanks to Sylvia Vincent for assistance and Excel wisdom! Actually, when I do put this up for sale, it will have to be called a collaboration. :D
Ontario population in 2018 14.32 million
(3,118 Died in Ontario from Marc 1 2020 till Oct 20 2010 from COVID19 a percentage of 0.0271%)
I am only uploading this photo to see if the flickr stats change.
I had a spike in view totals of over 4,000 in an hour.
Crikey! Thanks for all your comments, views and favourites.
Amazing support from you all.
Montage from bighugelabs.com/scout.php
30-Jun-2015 51 Explored, 2050k views, 3700 followers, 5 shots >1k faves, 3 shots >60k views,
31-Dec-2014 30 Explored, 850k views, 1600 followers
The Short-eared Owl, or 'Shortie', is an unusual owl because it prefers to be out and about in the daytime. It is most easily spotted in winter, when resident birds are joined by migrants. Look out for it over moorlands and saltmarshes.
Statistics
Length: 34-42cm
Wingspan: 1m
Weight: 330g
Average lifespan: est. 4-12 years
think they'll spot us here?
nah. this is a perfect lookout.
good. when they enter the valley, fire the rockets.
they'll never know what hit 'em.
this place will be better off without them too.
can you imagine, preferring creamy peanut butter to crunchy?
it's disgusting. our supreme leader is right: they're the scum of the earth.
basically sub-human.
well, we won't have to worry about them anymore.
pass me a cracker, would you?
you want peanut butter on that?
sure.
crunchy, right?
are you kidding? extra crunchy! I'm not taking any chances.
ha ha. good idea.
Well, it's better late than never as they say!
My comment on last year's recap seems to have made the Flickr creative team give up on the whole idea: after their weak attempt with the #MyFlickrYear highlights card, there was nothing similar this year-round.
Anyways, here is my rendition of my #2022 with some extra data collected from outside of the platform. One could say that many of these stats are just indicative of quantities, not quality.
And I'd completely agree because that's not the point: seeing how these numbers change from one year to the next just fascinates me for some odd reason. For instance, it's interesting to see that the number of drone pictures I took doubled compared to last year, but while only spending ~13% more of my free time enjoying the hobby, I travelled almost 50% more kilometres inland by train to the different shooting locations.
As usual, my top 25 favourite moments from the previous year can be found on my profile page, or in this album.
To check out all my pictures taken in 2022, follow this link.
Fresh uploads coming soon™!
The Network Rail measurement train, a converted intercity 125 unit, heads north through Chesterfield and catches some winter sun.
Statistics vary, but in less than seven years there won't be a single cell left in any of our bodies that's the same as it is today. This means that any human being who 'wants' to change is like a mountain river wanting to reach the valley floor. It's a done deal; that's what mountain rivers do, and 'changing' should be our first nature.
Guy Finley
2014 09 09 205112 Wirral New Brighton Light House 1HDR
And now for some 'navel-gazing,' as it were.
As of 26 August 2023, my images on Flickr have been viewed twelve million times. To put that in perspective, I joined Flickr seventeen years ago, in 2006. Since then, I have uploaded 24,841 images for public view. That averages to approximately 705,000 views per year of the 1,460 images I upload per year.
When I began posting photographs and images to Flickr, most of my uploads were 'beer-centric' (often for use at my blog). Since 2016 or so, however, my emphasis has shifted toward nature, 'artsy,' and street photography, if not always successfully so. And, concurrently, the number of my images featuring 'good fermentables' has dropped precipitously.
All of these statistics and observations may be components of a dubious milestone but, nonetheless, I thank all who have visited my Flickr site and all who have 'faved' and/or commented upon my images.
PS. The PRO designation? It means that I pay Flickr for the privilege of posting images there.
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▶ HOW I GOT THERE.
☞ Eleven million views on 31 January 2023.
☞ Ten million views on 13 July 2022.
☞ Nine million views on 1 December 2021.
☞ Eight million on 27 April 2021.
☞ Seven million on 25 October 2020.
☞ Six million on 26 April 2020.
☞ Five million on 27 October 2019.
☞ Four million on 7 July 2018.
☞ Three million views on 22 Jun 2016.
☞ My first upload was in 2006.
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▶ THE CAMERAS I'VE USED.
Since 2006, I primarily have used six digital cameras —excluding cell phones, 'disposable' film cameras, Palm PDAs, and 'loaners.' They were (are), in order, beginning with my current camera:
4. Canon PowerShot SD400Digital ELPH
5. Canon PowerShot SD980 IS Digital ELPH
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▶ Image uploaded by Yours For Good Fermentables.com.
▶ For a larger image, type 'L' (without the quotation marks).
— Follow on Facebook: YoursForGoodFermentables.
— Follow on Instagram: @tcizauskas.
▶ Commercial use requires explicit permission, as per Creative Commons.
Three Million.... wow! I recall when I had 300,000 views on Flickr and thought that was quite impressive. I am so honored to have such wonderful Flickr contacts. I, in turn, love to see the images you post of this incredibly beautiful world. Thanks to all!
Maybe not.What are your alternative sources of protein then? Not meat, or even fish, but something like soy or beans or even eggs?If you are a vegetarian or vegan, this is a daily concern. And even if you are not, it’s good to eat something different once in a while, right?But some people don’t have this luxury, and in the not too distant future, you might not either.Do you know how many people are on the planet right now, and what that number will look like in 2060? According to a recent article in the Guardian:The world’s population stands at a little over 7bn; by 2060 this will have risen to perhaps 9.5bn, and that is a fairly optimistic scenario.So that is a lot of people, and growing by the minute. However, let’s take a deeper look at the need for protein which is one of the biggest issues we will have to face in the future.As the population of the world also gets richer, so too does the demand for meat. And the same article from the Guardian claims that meat demand will more than double by 2050. But why is this such a problem?Producing beef, chicken and other similar meats is extremely inefficient and produces a lot of problems at the same time. Here are some of the statistics that make Western style meat farming such a wasteful and harmful idea:Meat production causes 5% of global CO2 emissions, 40% of methane emissions, 40% of various nitrogen oxides (FAO.org).Growing beef uses four times the food to produce the same amount of meat (compared to insects) (The-Scientist.com).Growing beef uses four times the food to produce the same amount of meat (compared to insects) (The-Scientist.com).Animal protein requires 100 times more water than protein from grain (TheConversation.com)/li>So as you can clearly see, the production of meat is not an ideal way to use our resources to produce protein. Especially when we are looking at double the consumption in the not too distant future.What Are The Existing Protein Alternative Sources.In 2015 we have a wide range of protein alternatives, many of which you have probably never heard of. Let’s take a look at all of the alternatives, including those you already know.Common Protein Alternatives.In 2015 we have a wide range of protein alternatives, many of which you have probably never heard of. Let’s take a look at all of the alternatives, including those you already know..Common Protein Alternatives.When you are thinking about protein, all of the following probably come to mind:Red Meat (Beef, Pork, Lamb. etc)White Meat (Chicken, Turkey etc)Fish (Salmon, Tuna, Sea Fish etc) Eggs How about eating insects for protein then?Red Meat (Beef, Pork, Lamb. etc)White Meat (Chicken, Turkey etc) Fish (Salmon, Tuna, Sea Fish etc) Eggs.Milk Products (Yogurt, Cheese etc.)
Beans (Lentils, Kidney Beans, Black-eyed Peas, Chick Peas etc) Nuts and Seeds Soya Products (such as Tofu) .As the consumption of protein is not a new problem, there are already some interesting options which Forbes wrote an great piece on last year:Forbes wrote an great piece on last year:
Seaweed Pea protein based products Soylent (Liquid food)
Chirps (Cricket Chips) And then there are the more fringe ideas such as laboratory or “fake” meats which have not yet become viable alternatives.How are insects being used in the western world as protein alternatives right now? Let’s take a look at how some people are eating insects for protein.
4ento.com/2015/01/26/insects-as-a-protein-alternative/
In praise of slowness to change our habits polluter.When Ann Parkes decided to swap the elegant shops of Bond Street for the earthy delights of a snail farm in France, her friends thought she was mad.Ten years later, Mrs Parkes, a former general manager of the jewellers Mapin and Webb, is a fully-fledged heliculturist – and the only Briton in France to farm snails professionally."Never in a million years did I think I'd be doing this," she said. "Everyone told me we were crazy to even think about it."I had no interest in snails whatsoever. I'd eaten them many times, but hadn't envisaged rearing them."With her husband Mike, 64, who also worked in the jewellery business in London, Mrs Parkes farms up to 150,000 snails a year on the meadow behind their Provencal farmhouse, which they turned into a boutique hotel.Related ArticlesAsian hornets could invade Britain 25 Feb 2011The French shell out for organic snails 06 Aug 2007Slow route to riches 31 Jan 2005Your dinner's on the wall 28 Oct 2006The couple manage the entire operation themselves: putting the three-day old snails in the park in May, feeding and watering them over the summer, and then picking them in September. "Everything is done by hand, and it is very labour-intensive," she said.But now Mrs Parkes is retiring and selling the business, and France risks losing its one and only British snail farmer.The hotel, nine miles from Avignon, is set in four acres of landscaped gardens and is on the market for €2.45 million (£2.1m)."Running the hotel and farm has been very enjoyable. It'd be wonderful if other Britons wanted to follow the path I've carved," said Mrs Parkes.The sales particulars for the property, Les Carmes, lists its seven suites, inner courtyard for al fresco dining and its swimming pool in glowing terms before adding - almost as an afterthought - "and a working snail farm."The new owner of the property does not have to take over the business, but Mrs Parkes said they would be very welcome to do so.Yet the thought of an Englishwoman taking up such a quintessentially Gallic profession did, initially, leave a bitter taste among her French fellow farmers."It's bizarre that an English person took up snail farming," said Alphonse De Meis, a snail farmer in the nearby Provencal town of Saint-Rémy. "They British don't have a natural affinity for snails."But eventually outrage turned to acceptance. "When they first found out that a Briton was farming snails, they were absolutely shocked," said Mrs Parkes, 58. "Especially as it was a woman. They couldn't believe it, and were horrified."At the markets, several people were very taken aback, and asked why on earth I'd done it. They couldn't imagine a British person studying snail reproduction."Gérard Dupont, the president of French Culinary Academy, said that it had been "brave" of Mrs Parkes to enter the trade."England is not a country that automatically understands heliculture," he said. "But what matters to French consumers is quality, and it is good she has made the effort."The Parkes farm "Gros Gris" snails – the same species as garden snails, but slightly larger. After being harvested the snails are taken to a nearby state-licensed laboratory to be kept for a few days without food, to cleanse them internally, and dried out before being killed and frozen, for use in the kitchen."We serve our snails with garlic butter, with an aperitif," she said. "American guests love them, and so do the Belgians. The British often say they've never tried snails, but then always seem to come back for more."The Parkes' son James, 29, runs the kitchen, and his signature dish is snail ravioli. "Keith Floyd came to do a programme and he said it was the best snail ravioli he had ever tasted," said Mrs Parkes.They sell their surplus snails in the markets of nearby towns such as L'Isle Sur La Sorgue, where trestle tables laden with olives, brightly-coloured vegetables and local cheeses display the finest in Provencal produce. Twelve of the Parkes' finest snails will retail to French gastronomes and adventurous tourists for around €5 (£4.30) and make a popular starter served in a garlicky butter with crusty bread.French consumers eat an estimated 35,000 ton of snails a year, according to the French snail producers' union. But only around 1,500 tons of those are produced in France, with the rest imported from eastern Europe, where they are picked in the wild.There are only 200 professional snail farmers in France and to qualify as one of them, Mrs Parkes spent three months studying snails' reproductive cycles, the grains on which to feed them, and how to set up an electrically-fenced enclosure.The couple had never imagined acquiring such intimate knowledge of a snail's anatomy when they decided to move to France and renovate the crumbling Provencal farmhouse as a small hotel. But they discovered to their dismay that, in order to qualify for a business permit, they had to use the land to farm."A huge black cloud descended on our dream," Mrs Parkes said. "We didn't know what to do. But then I found out about snail farming. And so I signed up for the course."Christophe Simoncelli, who runs the snail producing school in the Alpine town of Chambéry where Mrs Parkes studied, said: "I was really surprised when she turned up to our classes. But maybe the British are finally losing their gastronomic inhibitions.
www.telegraph.co.uk/news/worldnews/europe/france/8320336/...
Phew! Insects AREN'T the future of food: Crickets may be nutritious, but they're not a green alternative to meat, researchers claim.
www.dailymail.co.uk/sciencetech/article-3043876/Phew-Inse...
I can well imagine that the thought of cooking and eating snails may seem a forkful too far for some people, but snails have a long and illustrious gastronomic history. The Romans were very fond of them, and introduced snail farming all over their empire. Ever since, the snail has been a regular part of the diet of many European countries, including this one. The main varieties of snail for eating are the Burgundy, otherwise known as the vineyard or Roman snail (Helix pomatia linne), and the petit gris (H. aspera), which is smaller than the Burgundy but regarded as slightly finer for eating.Not only are snails delicious to eat - and you'll never know if you like them until you've tried - but they have a fascinating sex life, too. All snails are male until they mate, which is when something pretty strange happens. Below one eye, each snail has a type of penis that emerges during mating. This links up with the corresponding organ of the mating partner, and remains joined for up to 10 hours while the two politely exchange semen. One or other of the snails will then be inseminated, and will set off to lay several hundred eggs. Snail caviar, as the eggs are known, were quite fashionable in gastronomic restaurants in the 1980s, but to tell the truth they do not have much flavour. They look a little like grains of tapioca, and "pop" in the mouth, a characteristic that won't appeal to everyone.Anyway, assuming that the eggs don't end up in the mouth of some discerning gastronome, each will hatch into a snail, which will form its shell as it grows. When they are about six months old, they are ready for the pot. Of course, many people (some of whom will never even have tried one) are quick to dismiss the snail as being not much different from a bit of rubber, cooking wise, but properly prepared they are really pretty tasty. You can buy them in tins, ready prepared, though I recommend getting them through L'Escargot Anglais (01432 760218). Tony Vaughan, who runs it, retired as a photographer for the SAS to breed snails for the table. And that is an even bigger career change than mine from credit controller to chef.
www.theguardian.com/lifeandstyle/2003/nov/08/foodanddrink...
...From when this Flickr account (Bill Adams) was activated, which was in November of 2005.
As of this posting, I have fave'd 3,973 photos in 824 different photostreams.
What does this mean? I've not a clue. I just thought it was interesting.
PLEASE NOTE: The information presented here represents the number of faves I have left within the respective photostreams of my Contacts and other Flickr users. This is not the number of faves people have left for me.
Information about how often you fave my photos is not something I would ever publicly display.
I provided instructions on how you, too, can create this here.
You can actually read the information on this image if you view it like this.
Flickr statistics reported that my picture of a turkey had 211k views yesterday. And Google was the referrer. That could make sense since it is a Thanksgiving photo. But it feels like either a mistake or a testament to the power of Google search. Given that today Google continues to refer to that photo but at more normal levels, I suspect a glitch.
Has anyone experienced a similar thing?
Whew. The year is ending and went through all my published Flickr photos published this year.
From those I selected 52 photos and created separate photo album of those.
Please check out the Year 2014 album.
As a statistical information, I processed and published 387 photos in Flickr this year. Nowadays it seems that the post-process eats at least the same amount of time than the actual shooting... but that also means it increases the time spent on learning as the selection of photos and how to process them are as infinite subject to study as the shooting.
According to Flickr statistics, my photos have been viewed 380 000 times. Thank you all for that!
Let's hope next year will be at least so awesome as this year for all of us =)