Here is the white sandwich bread from Julia Child's Baking with Master Chefs. I made one pan loaf and one small round. It is a great white bread that my girls love. It does not have the integrity of the Jamaican hard do, but it is rich in flavor and texture.
Next up is the honey wheat sourdough I have been working on. It is still too warm to slice, so I can't be sure of the crumb, but it is nice and firm, has good lift, and a great smell.
Once I am sure of the crumb and taste, I will post the recipe.
Here are some moist, rich, and chewy double chocolate brownies.
And finally, one of my family's favorites: Pizza! Pizza in all its simplicity: sauce, cheese, fresh basil and oregano, and pepperoni on one of them.
Tomorrow will bring baguettes and focaccia.
can you post the pizza dough recipe, it looks great, is this an overnight dough in the fridge ect, makes me hungary and it's only breakfast time.
As a breakfast food, too. All the essential food groups are present, right?
Nice bread, hope you give recipes. The pizza is awesome and the brownies too but I tried not to look at them...trying to quit the sweets :o) Hope you give the pizza recipe too.
The recipe has been added. I will give the recipe for the wheat bread and the results of the baguettes in an addendum to this post.
You've had a busy weekend! Everything looks great and I am also interested in your pizza recipe.
Did you bake your pizza in the oven & if so, at what temperature and did yo use a baking stone?
I like little more than having the time to devote to baking and spending time with my family. I have a ton of papers to grade by next week, so I am still having a busy weekend (the wife is wagging her finger even now for me to return to that task).
I do use a baking stone, but I think this could be done on a tray lined with parchment. Maybe one large pizza on a full cookie sheet? The only problem there would be less crust, and that's the family's favorite part. I fear if I tried it I would start a revolt.
I don't intend to challenge your faith, but temptation is good, right? It keeps you strong!
Your house must have had some wonderful aroma's!
It smells like bread all weekend. Best air freshener ever!
Your pizza looks awesome! They must sold out in a minute!!! Very nice!!!
First, heat your oven with a stone in. If you don't have a stone, try this on a sheet pan. I have not, but it would probably yield good results.
Turn the oven to 500 degrees with your stone in. I have two stones, so I position them on the bottom rack and the second to top rack. If you use one stone, put it on the bottom rack. While the oven is heating, mix the dough.
Combine 8 grams of dry yeast with 360 grams of water to dissolve. Mix 9 grams of salt (we use gray sea salt, but use whatever you normally do; if it is a large grain salt, crush it before adding it to the flour to help it dissolve) into 450 grams of bread flour in your stand mixer (you may be able to do this by hand, but I would not want to try).
Add the water-yeast mixture, and mix to form a dough. Once the flour is all incorporated, turn the mixer to high and mix with the dough hook 10 minutes. Transfer to a bowl greased with olive oil, cover with plastic wrap (or a towel), and proof for one hour.
Remove onto a floured surface, and divide the dough in half. The dough is quite soft and extensible, much like ciabatta. form into pizza rounds. Let it rise on parchment paper for about five minutes. Coat the dough with about a half tablespoon of olive oil, then one cup of tomato sauce. You can use your favorite, or make your own. When we buy it, we get Red Gold. Add just under a half pound (one small block) shredded mozzarella (or provolone), then top with fresh basil and oregano.
Bake the pizza on the hot stone for 4 minutes, then rotate and bake another 3 to 4 minutes. Transfer to a wire rack and let it cool 10 minutes. This is important!
If you use the two stone method to bake both at once, switch positions when you rotate the pizzas.
I use King Arthur, like many others on this site, due to its consistantly high quality. The pizza is made with bread flour, but could also be made with the Sir Lancelot high gluten flour.
Here's the rest of what I did.
Mix well, knead by hand for a minute, then transfer to a bowl. Cover, and let sit at room temperature for an hour. Refrigerate overnight.
The next morning (12-14 hours later), remove it and let it come to room temperature, for about three hours.
Break up the sponge in the water, then add to the flours and salt. Mix on speed six with a dough hook for six minutes, or by hand until it becomes a smooth, firm dough that is slightly tacky to the touch. Ferment three to four hours in an oiled covered container, then shape however you want. I chose a bread pan to make a sandwich loaf. Cover and proof for one and a half to two hours.
Bake in a preheated oven at 375 degrees for 40 minutes. The crust should be smooth and dark, and a thermometer should read 205 degrees. Remove from pan to a cooling rack, and allow to cool completely before devouring.
It has a nice, rich sweet wheaty flavor that melts into a mildly sour tickle at the end.
And finally, baguettes again. Almost perfect this time. The focaccia will have to wait until we have reduced this surplus of goodies.
Thank you for sharing this great recipe! In fact, I tried this once before, but that was totally a failure because I was using BLEACHED FLOUR. How ignorant I was! I almost killed my starter too. I have fed my starter BLEACHED FLOUR for 2 days!
A week later, today, I tried again and I finally got a good result! What a wonderful bread! They are not sour at all. That was what I was looking for. I didn't put them in a refrigerator, I placed them in the basement for 9 hours.( tempareture was around at 69F) and I didn't have a time to proof more than 40 minutes so that I shaped them into batard. They were burst but they were very tasty.
I realized that these bread were tough. It was good when I ate it yesterday. I think that they were underprooved. Next time I better have a plan to have enough time for proof before baking.
Yes, they are underproofed. Your crumb is a bit tighter than it should be.
The bread, if stored in a bag, should stay soft a few days. I was eating the remnants of a loaf five days later (stored in an air-tight plastic bread bag), and it was still soft(ish).
They do look good, though. You do a great job with scoring and promoting oven spring. I like the idea of letting the loaves ferment in a basement, but my cats have the run of mine. I fear any dough to go down those dark steps would never return to the kitchen.
I do look forward to the day when I have a farmhouse with a cellar. Sausages and cheese and canned goods (and now, bread dough) will abound then.
Your response is very helpful, Matt.
Thank you for the information, Matt.
I see, They were underproofed as I knew. The dough were not ready to go in the oven because they were as not puffy as I usually see for the dough are ready to bake.
I wanted to put the loaves in some plastic bags before going to bed. but they were still warm, so I left them in the kitchen over night. That was another bad idea. I usually put bread that I bake in air-tight plastic bags and keep them in a freezer. In addition to preserve food,I do keep peeled some gloves of garlic and white eggs in a ziplog in freezer too. I also soak some ginger in a container with water and keep in a refrigerator. I change the water every a couple days.
I love to keep my starter in a cold place instead of putting in a refrigerator too. Your idea that have a farmhouse with cellar is a great idea, Matt!
Thank you for your pizza recipe!
I made your pizza today, and that was a big hit! Thank you so much.
This pizza reminds me of crispy pizza that I ate at a restaurant "Chianti" in Ginza, Tokyo, Japan. The pizza dough was extremely think but the flavor was the same. I was amazed how sweet the dough was without sugar. I liked the texture too. I keep this recipe definitely.
I couldn't get such a moist crumb like you had on the picture though. Would you mind telling me about the water temperature? I used cold water.
Yes, the crust is quite nicely flavored, if I do say so myself. It took quite a bit of trial and error to create this, so I do most sincerely appreciate the compliments.
I use lukewarm water. You may need to add a bit more, depending on humidity and the flour. Try adding a teaspoon more at a time. Also, you want to be sure the oven is blazing hot. That helps with the dough's spring, although yours looks very nice and light. Your first go looks like a great success. I am glad I could share this with you.
Next time, LUKE WARM WATER... and so on... I got it!!
Happy baking and thank you again !!!
You may want to handle the dough gently when forming the pizza, too. Notice mine are not a perfect circle or rectangle. I pat the dough gently, then pick it up and stretch it to the right size. Overworking it might also contribute to the slightly less airy crumb. You may be degassing it too much.
I am happy to give you a treat for your family. Mine loves it as well. If I tried to make any other, I would fear for my safety. That's how serious they are about it.
You are most welcome. I will continue to post new recipes as I perfect them, and I may be open to specific requests.
It is only a small blurb in the instructions, but I do mention that it is bread flour. More specifically, King Arthur bread flour.
Thank you for another great infomation.
Yes, I was patting and stretching the dough too much. This is like handling a french bread dough!! I can't wait until I make it again.
And, I am looking forward to seeing your new recipes!!
I will be travelling to an Amish store soon, and I will buy some bulks of different flours (high gluten, course mill, semolina, etc.), so I expect to come up with some new recipes in the next month. I will certainly share them with all of you.
Everything looks so awesome!! I am defnitely going to have a go at your Honey Wheat Sourdough, will post results. Wish the newbie luck!!!
Wish you the best of luck. Your success means my recipe is good. I like multiple test results, so definelty let me know how it comes out.
about the pizza dough: it makes great breadsticks. Oil the dough after stretching it, then use a garlic press (or you can finely mince it) to smash a few cloves into a small amount (about a half a cup) of shredded provelone and parmasen cheese. Mix it up, and sprinkle that on top the dough and bake as usual. Goes a treat with pasta, or as a sandwich with pepperoni or salami trapped between a couple slabs of it.
My kids will love your breadsticks.
Honey Wholewheat came up beautifully! What a delicious loaf, great flavour. I had no problems at any point with your recipe, thoroughly enjoyed making this loaf, thanks Matt for a great recipe. I didn't bake mine in a loaf tin but shaped it into a batard, it didn't rise as much as yours but was still good.
That is absolutely beautiful! Congrats, and good job. I may make it without a loaf pan next time, because your scored crust looks very nice.
Made this last night, It turned out fantastic. Crispy and Chewy! Open crumb. Really very good. Next time I think I will try an overnight fermentation to obtain more flavor.
I would post crumb shots, but it was eaten before I got the chance, But it was just like all the others in this thread. Very ciabatta like and just a delish.
That looks fantastic! Great work. I am glad so many people have enjoyed my recipe. I'm in the midst of developing another for brown multigrain sourdough I think will be a winner as well.
I was able to get my hands on some Italian type 00 flour. Do you think I can use that flour in lieu of bread or AP flour for the pizza dough, and if so, how would I need to re-adjust the recipe?
I just made a batch of your dough using AP flour. It is now fermenting and I can't wait to see how it turns out. The next time I do this again, I'd like to use the Italian flour though. Thanks for letting me know.
Hmmm...the 00 flour is finer than KA AP or bread flours, but since you are measuring by weight instead of volume, you should be alright with a direct substitution. If you find the dough to be a little stickier than it should be, you can let it be and have even bigger bubbles in your crumb, or you can add a small amount of high absorbency flour, such as whole wheat, semolina (my choice), or spelt.
but no more. I was not convinced that a dough that has undergone only 1 hour of fermentation would yield something flavorful and tasteful but I was wrong. This pizza dough was pretty good. I had a good crust with enough air. I do not know how to roll a pizza properly so I am still playing with all of that. I can't wait to see what kind of dough the Italian 00 flour will yield. Thanks for sharing your recipe Matt.
Thank you very much. I am glad you gave the recipe a shot. I know the general rule is long slow fermentation equals flavor, but there are other techniques for developing good taste.
Many people use an overnight bulk ferment to gain a flavor advantage, but I created this formula due to the fact that when my family wants pizza, they are not disposed to waiting until the next day. In fact, I have a hard time convincing them to wait the hour and a half from mixer to plate it takes to make these pizzas.
Also, you don't roll pizza dough (at least not this one); you lightly suggest where it should go if it is so disposed. I gently stretch it and use my fingers to press it until I get an approximately roundish, squarish shape. Maybe the next time I make this probably this weekend) I will do a little video showing how I shape the pizzas. That might help some who are having trouble.
Let us all know how the double zero works out. Maybe it will be worth the effort having some shipped to me.
I ate some of it last evening but decided to use the other half today after it underwent an overnight fermentation. Brought it to work and my Italian colleagues (picky eaters!) really enjoyed your dough.
By the way, no worries about my ROLLING out the dough. I only used the word "rolling" to mean strectching, then rolling, but it was always clear in my mind that I wouldn't be rolling the pizza like I would do with a pie dough.
I will try the type 00 substitution and report back. Unfortunately, as I have posted on other threads, I am awful at manipulating and shaping the pizza so my end result will still be so-so due to my poor handling. Your video will be a joyful input.
Finally, would you mind explaning why your dough, albeit the short hour fermentation, yields good flavor and taste (which is contrarian to the "long and slow fermentation" rule). I am not savvy enough to understand what it is about your recipe or process that makes that result. Thanks again Matt!
Ha ha, if the Italians like it, I know it's good! If you really want to impress them, do this as pizza alla romana. Make it really thin (like, you could get three or four out of one batch of dough), then top with good olive oil and course sea salt. Bake it until it is nearly charred, on your oven's highest setting. Take it out of the oven, and drizzle on some more olive oil. Or bake it with a thin coating of fresh crushed tomato juice for pizza rossa alla romana.
Well, the flavor compounds come from the sugars breaking down in the flour, and byproducts of the yeast (and also, of course, salt).
By using such a high hydration level, and warm water, the flour is breaking down more quickly than a lower hydration. You're actually oversaturating the flour, giving it more water than it can absorb. This causes a rapid breakdown of enzymes and other proteins. Hence, quick gluten and flavor.
This recipe calls for about double the yeast as most recipes. That means more little helpers giving off carbon dioxide (hence the bubbles), as well as feasting on the flour and emitting their flavor compounds.
Finally, the hot oven quickly browns the sugars in the crust, for that final kick of flavor. The end result: yummy, chewy, pillowy, pizza crust.
Funny that you would say that...ie impress them with a thin crust cuz that is exactly how it turned out. With your recipe, I was able to make 4 pizzas (2 eaten last night and 2 taken to work today to bake them....yah, great job where I can actually cook - cool!). I made my own homemade tomato sauce but forgot it on my kitchen counter. I ended up having to sprinkle oilve oil and a few herbs ...then just baked them as - is. That"s what my colleagues went wild for.
I personally thought the crusts were a tiny bit too thin but that is just a matter of taste preference. Will use your recipe to try out the type 00 flour next. Cheers.
As promised, here is my report after using the type 00 flour with your recipe.
First, I'd like to mention that the type 00 flour I bought had no other information on the package (written in Italian!). From reading another thread, not all type 00 flours are conducive to baking pizza. Apparently, protein content, W coefficient, bla bla bla, nothing I know about, are all factors one needs to consider when using type 00 flour for pizza. Hence, I am not even sure that the type 00 I used was the right flour for pizza.
Secondly, since I have never eaten pizza that I knew was made specifically with type 00 pizza flour, I have no point of reference to compare my own pizza. Having said that, I have tried your recipe 2 times with the type 00.
The first time, the pizza came out pretty OK. From the same batch, I was able to make 4 dough balls. I did not think there was much difference between the pizza made with the type 00 and the one I made using AP flour. I do admit that the crust made with type 00 was slightly better, with more air, but only with the second dough ball. The first dough ball was slightly overcooked so the pizza dough was a bit hard, too thin and rather tasteless. The second dough ball had much better results.
On my second trial (ie this pm), I again divided the dough into 4 balls. The first pizza was really good. In order to prevent the pizza from being overcooked, I monitored it closely and the result was very tasty. Thin pizza, nice crust, decent holes. However, the second pizza was OUTSTANDING. Same thin pizza, bigger holes, but I also had a nice chewy crust. Things are getting better and looking up! Hubby and friend both thoroughly enjoyed the experience. My friend is Italian and he thought I made an even better pizza than his sister (their father was an Italian chef). No worries, I gave all the credit to you and your recipe!
I can't say for sure whether using type 00 did anything as I do not have enough data/experience to compare, but I will have to go back to AP flour again and perhaps the next time, I would be in a better position to see the differences, if any. Again, very very happy with your recipe though. Quick and easy as heck. Still a lot of room for improvement though cuz I don't think mine looks quite as nice and HOLY as your pizza crust above. Cheers.
Thank you for the great info. And the compliments. I love when I am told (often indirectly) by Italians that my pizza is better than other Italians' pizzas. It's a huge boost of confidence. Although, I guess nationality really need not dictate a proclivity toward a given task. I know Mexicans who cannot cook huevos rancheros, but make astounding bulgogi. Funny old world.
Madruby, Italian 00 flour is a soft wheat flour with much less protein (8-9%) than bread flour (12-15%) or even AP (10-12%), about the same as pastry flour. It is standard four Pizza Napoletana, a very soft dough that has to be gently stretched to achieve the desired irregular shaped crust.
I can't show you the difference in pizza crusts, but I can show you what these different flours look like in the crumb of some of my breads.
Pain a l'Ancienne, made with bread flour and a little bit of multigrain mixture.
I found that pastry flour comes very close to Italian 00 flour, so it is a substitute.
Matt, have you experimented with freezing the dough after mixing, before letting it rise? Just wondering.
I sure haven't. I developed the dough in response to my family's insistance that they spring on me at the very last minute when they crave pizza. So I've had no occasion to freeze it. I assume it would work much like freezing any other dough. Their is certainly enough yeast to survive the chill, but the excessive wetness may cause ice crystals to form, depending on your packaging method.
Thanks, Matt. Your pizza was so easy to make. Everything worked just like you said it would. My DH likes more "stuff" on his pizza, so next time I'll doll his pie up with tomatoes, mushrooms and maybe sausage. I'll continue to make mine just the way you wrote it. ;*) It was especially good since I got the basil and oregano out of my very small herb bed.
I'm starting your honey wheat bread tonight, but I'd also love the recipe for the white bread you showed us if you would care to share that one, also.


These finely evolved schemes are recipes after the fact. We have, in our past and in our bodies, in our DNA perhaps, thirty-five thousand years of storytelling around village campfires. That's salient story-telling, too, where the stories carry forth our identity and ensure our survival. In those thirty-five thousand years we learned more than two years in an MFA program can teach us. More than one author can put in a guide. That's the scab we're picking.
Why should we offer this class? For one, it doesn't hurt to remind ourselves of received wisdom on the basic structure of stories. Even after those thirty-five thousand years, however many times a year, it probably helps our mental editors, in understanding and editing a story, to review the concepts. This may enhance our rewriting and it could speed our next first draft quite a bit. But this works only if we don't take the suggestions as dictums. Take them instead as stimulus.
What our audience gets involved with, at every level, is the story. The trance and the dream. When structural guides help the story speak, we are using them effectively. I saw a movie (Was it "Good Girl"? Or "Pirates of the Caribbean?") where the structure was so well done I was bored. You could feel what was going to happen before it happened. Some might say the fault was the casting, some might say the directing. I think, with inspired casting and directing, the movie still wouldn't work well. The structure was too micro-managed. Too obvious.
The second reason to do the class is the same as the first, with the angle of approach reversed. We, in our technological abundance, have removed ourselves a long ways from those village fires. We are too isolated from each other and too comfortable. We are no longer in direct touch with the elements involved in telling a fine story. We see too many movies, watch too many tv series, read too much slick fiction. We need to remind ourselves of the knowledge in our bodies and in our DNA.
We want the passion, the story, the dream to bend the structure in ways that are surprising, but only to the critical mind. The reader should go with the flow and not notice. Not notice because the story has carried the reader away.
That's the goal. The reader is in a trance.


Before entering the boxing ring that is your job, try loosening up with a good belly laugh, advises C.W. Metcalf.
Otherwise, you might walk into a sucker punch called ''on-the-job stress'' that will knock you out.
In the long run, Metcalf says, people cannot outwork the rapid change that dominates business today. ''You have to learn to stay loose in those situations so those changes and challenges don`t break you,'' he says.
The answer, he says, is humor. It keeps people loose so they can be more creative and productive and have less absenteeism.
Metcalf was ''dead serious'' about everything, he says, when he was growing up, but a turning point came in his life in the 1970s while working as a writer for children`s television. Metcalf was assigned to do a story on the Center for Attitudinal Healing in California, a medical facility for children with terminal illnesses.
Armed with these experiences, Metcalf founded C.W. Metcalf & Co. in Ft. Collins, Colo., a company dedicated to helping people and organizations adapt and thrive in a rapidly changing environment through the use of humor.
Metcalf usually is brought in to help employees at companies undergoing mergers, takeover or retrenchments.


text:
More info on Elliott and Stoddard Halls
Elliott and Stoddard Halls: Map
Categories: National Register of Historic Places in Ohio > Miami University > University and college dormitories in the United States > 1828 architecture > 1835 architecture
Elliott and Stoddard Halls are landmark dormitories on the campus of Miami University in Oxford , Ohio . They were listed in the National Register on April 3 1973. Originally known as North and South Halls, or North and South dormitories, Elliott and Stoddard are the two oldest structures on the Miami University campus. Built in 1828 (Elliott) and 1835 (Stoddard), they were designed in the Federal style and modeled after Connecticut Hall at Yale University . They are the two oldest college dormitories still in use in Ohio. The buildings are named for early Miami professors Charles Elliott and Orange Nash Stoddard.
Room where Phi Delta Theta was founded.
Phi Delta Theta Fraternity was founded in Elliott Hall in 1848. Phi Kappa Tau founders William H. Shideler and Clinton D. Boyd lived together in the same room in Elliott at the time of their fraternity's founding in 1906. Both buildings were rebuilt in 1937 with the assistance of the Public Works Administration.
Historic uses
Educational Related Housing

redpajama_set_name: RedPajamaCommonCrawl


This statistic displays the total number of venture capital (VC) exits in Europe from 2013 and 2017, by divestment type. In all years displayed the most prominent form of venture capital divestments were through acquisitions with a total of 195 in 2017. Initial public offerings (IPOs) were the second most active form of exit for venture capital divestments, increasing from 10 in 2013 to a total of 45 in 2017.
* IPOs also include post-IPO follow on transactions.


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Come on writers, work that keyboard, tighten those words, firm up your plot, edit hard or go home!
I'm not a big fan of editing. Give me someone else's work and I can do it – hey that's part of my day job after all. But when I re-read my own work my mind often reads what should be there rather than what is there.
Recently, I wrote a short story for a competition that was capped at 3,000 words. I decided to use a concept I already had for a novel and miniaturize it. That meant take the core concept, creating a couple of scenes to explain the plot (personifying a concept – a bit like Terry Pratchett by darker and less humorous) and tying up the conclusion.
I sent it off to my Beta and got some great notes, made her recommended changes and squeezed in just under 3,000 words. I was over the moon, until a thought hit me. Did she like the ending? She had commented on another short story that it felt like the end of a chapter not the end of a short story.
So I asked and she emailed back exactly that. D'oh! She thought there was more to come. So I called her and we thrashed it out. Of course she won – how can I argue with a former Uni Lit Lecturer? Besides, she was right.
Disappointed that I hadn't gotten it right first time, I wrote more, about another 400 words and sent it back. Yep, my Beta confirmed I now had a workable ending – and 400 words too many. So I called again and was told to cut one of two scenes. But I didn't want to – I loved them both.
So I was determined to cut more than 10% of my story without cutting plot content. I was mercilessly on the look out for superfluous words. And I found them! 400 of them!
I rearranged sentences more economically, I cut as many 'thats' and 'ands' I could, I culled unnecessary sentences – the frill bits.
At the end of it when I got to the word count I felt triumphant, then a bit crappy about how sloppy my writing was. But adhering to a word count helped me firm up my manuscript.
I'm thinking I might impose a culling goal on myself from now on so I can get in and edit with focus.
So how do you get motivated to editor or writing, or is it something that comes naturally to you?


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PRASAC Congratulates H.E. Governor Chea Chanto for Being Awarded 'Central Banker of the Year 2021, Asia-Pacific'
PRASAC Microfinance Institution Plc. would like to express our heartiest congratulations to Your Excellency CHEA Chanto, Governor of the National Bank of Cambodia (NBC), for being awarded 'Central B...
PRASAC Microfinance Institution Plc. would like...
PRASAC Joins Hands with the Government in Fundraising to Purchase Covid-19 Vaccines
PRASAC, a reputable microfinance institution licensed by NBC, has launched a campaign named "Contribute to Purchase Vaccines for Cambodia" in response to the announcement made by the Royal Governmen...
PRASAC, a reputable microfinance institution li...
PRASAC Thanks Valued Depositors for USD 2 Billion of Deposit Balance
PRASAC, a licensed microfinance deposit-taking institution (MDI) from the National Bank of Cambodia and a listed MFI in Cambodia Securities Exchange (CSX), has recently achieved a new milestone of d...
PRASAC, a licensed microfinance deposit-taking ...
PRASAC Offers EDC Electricity Bill Payment Service for Free of Charge
PRASAC, the largest financial institution in Cambodia, has cooperated with Electricité du Cambodge (EDC) to launch electricity bill payment service, allowing PRASAC customers to pay EDC bill via PRA...
PRASAC, the largest financial institution in Ca...
PRASAC Officially Launches Another New Branch in Krong Siem Reap
November 3, 2020 - 3:36 pm
To provide convenient and fast service and to move closer to its customers as well as to indicate a sign of ceaseless growth, PRASAC has opened another new branch in Siem Reap province called "Krong...
To provide convenient and fast service and to m...


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Wrexham Documentary: Is Digital Content and Marketing Essential for Lower Division Clubs?
By admin on	 July 1, 2021 Digital Content
Lower division clubs need digital content and marketing to help them gain recognition, Wrexham's AFC documentary is just one example. Learn more here.
Documentary series directed by acclaimed "Deadpool" actor Ryan Reynolds and Rob McElhenney of "Sunny in Philadelphia" aptly named "Welcome to Wrexham" has already released a lucrative promotion with reporter Maxine Hughes as acting translator .
The documentary will cover a lot, including hopes for the future of the lower tier league. However, the question remains, will this promo make a difference? Keep reading to find out./
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There is no doubt that these two actors love the game. So much so that their documentary series will take fans around the world into the heart and soul of the club with the help of FX Entertainment, which is to say it should be. Well.
The speed at which global coverage and media interaction in matches has undoubtedly increased over the years and has changed the way football clubs present themselves to their fans. This avenue offers many opportunities and widens exposure for all levels of clubs, even underdogs.
When Arsenal, for example, had the idea of promoting Adidas as a sponsor of t-shirts, the support of a big brand like this gave them leverage. Fans began to recognize that they were not just any football club, but that they were among the best in the world. It adds a sense of confidence when you partner with huge, trustworthy sports brands and their fans become your fans as well.
Fans love their clubs and games, and when you add a promotional angle to advertising and content marketing using famous faces like Ryan and McElhenney, there's no doubt people will watch and learn all about it. the ins and outs of the players they often only see on the playing field kicking the ball and scoring goals.
It's the same with any sport or activity, for example, those online too, not many people know about famous poker players until there is some form of marketing or content available for them. show them. Sometimes popular platforms like GGPoker.co.uk even promote their players and help them market them through their websites. It also has a significant impact on many players and their fans. People want to know what's going on, how it's going and when it's going to happen. It's for the love of the game!
The need for digital content and marketing
In any industry, two main criteria for making your name known to the world are marketing and communication. Without it, you or your business will fail. In the field of sport, it is the same logic. Ultimately, it's about the fans – winning them over. The sports and entertainment industry may seem like an easy sell to marketers, but when it comes to lower tier clubs, a little more is needed.
Much like the Wrexham documentary, people identify with a game, a player or a football club. These activities not only help promote various activities and arenas, but also help shape society as a whole. It's part of popular culture, and the tendency to mix the two using famous faces has usually been the first step for advertising and PR companies because they know it works.
Finding and interacting with the right audience is essential. They need to match viewers with their needs and preferences through media and the right content, no matter how bizarre some ads and promotional materials might seem.
Besides promotional material, good content is what fans are looking for. How else would they know if transfers are taking place or if transfers are made between players of other clubs? It's all about words and actions, both on and off the pitch.
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Sabelo Mkhabela
Feb. 15, 2019 11:51AM EST
15 South African Artists to Watch in 2019
Featuring Manu WolrdStar, Ranks, Dee Koala, Touchline, Sibu Nzuza and more.
Every year a wave of artists breaks in South Africa.
Last year saw young artists such as Mlindo The Vocalist, Muzi, Una Rams, Shekhinah, Sho Madjozi, KLY, Zoocci Coke Dope, Flame, J Molley, Rowlene and a whole lot more become household names and internet sensations. They released projects that shaped the country's musical landscape—a lot of them were on our list of 20 artists who could fuck up the game in 2018.
Alongside the aforementioned artists, there were just as many who were bubbling under, releasing singles that caught the attention of many fans. In 2019, these artists stand a great chance of expanding further and reaching more ears than they did last year.
From Manu WorldStar's lovely pop, to Ranks' version of ATM (African trap music), the refreshing Xhosa rap of Dee Koala, the street raps of Touchline, among others, we bring you a list of South African artists to keep an eye out for in 2019.
*The list is in no particular order.
Manu WorldStar
Photo by Sabelo Mkhabela.
Manu WorldStar had one of the biggest South African songs of 2018 under his belt. "Nalingi" saw the artist trade the bars for titillating melodies over pop and afrobeats-leaning production. Still on that winning pop streak, Manu appeared on DJ PH's hit, "Go Down," alongside the rapper Rouge. The song had the same pop sensibilities of "Nalingi." When we interviewed Manu in 2018, he told us he was working on an album. It should go without saying that in 2019, we will get more hits from the artist.
Image via Facebook.
Ranks released an underground trap classic on "Asbheme." The smoker's anthem is catchy and revealed an artist who reps the streets (peep the video if you don't believe us). Ranks also appeared on J-Smash's Rise of a King EP alongside fellow ATM (African Trap Movement) members Just G and Sims. ATM, which was founded by Emtee, Sjava and Saudi has yet to gift us an artist as big as the three founding artists, and Ranks with his nonchalant delivery and easy-on-the-ear Swati raps, just might be that dude this year. Word is Ranks is currently working on a project with super producer Tweezy.
Jay Claude
Jay Claude has sung memorable hooks for the likes of DJ Speedsta, Stogie T, Stilo Magolide and released tons of solo material. The man's work is dripping with that old school R&B sauce, but he's still able to pull off the sing-songy rap style of modern rap and R&B (peep the song "Overdose"). Jay Claude has one of the tightest production teams on Tru Hitz and Cokayn Beatz, so it goes without saying that his upcoming EP will be a scorcher.
Thesis ZA
Image via Facebook
Thesis ZA is a promising Cape Town-based contemporary jazz duo made up of singer and songwriter Ayanda Charlie and saxophonist, keyboardist and composer Ondela Simakuhle. The two singles they have released thus far—"Iphupha" and "Iintloni"—reveal them as a duo that pays attention to detail and is deliberate about everything you hear. Their music is minimalist, but there's an evidence of meticulous work that goes behind their writing and song-making processes. ThesisZA's music has traces of neo soul, R&B, Afro soul and jazz. The duo is the latest addition to the long list of innovators in South Africa's versatile jazz scene.
Sibu Nzuza
Sibu Nzuza recently bagged a deal with the label Ambitiouz Entertainment. His first release under the label, "5 Minutes," is a great start, and builds on the artist's already impressive discography ("Potoza" single, Was The Earth Ready For You EP), and is indicates serious potential. Sibu Nzuza fits perfectly within the Ambitiouz roster, as he is in the company of Emtee, Sjava, Saudi, artists whose music references vintage South African genres and merges them with modern pop and hip-hop, just like Sibu does.
Dee Koala
Dee Koala is one of the most exciting artists in South Africa's new wave. Her light-hearted Xhosa and slang punchlines are always a pleasure to hear over those trap beats she normally raps over. Dee Koala caught the attention of Riky Rick last year, and has been rocking on many festivals outside of Cape Town. It's been a while since Cape Town gifted the SA hip-hop scene with a young artist who's bringing something new to the table. Dee Koala is highly likely to break that cycle, as she will probably get bigger in 2019.
Espiquet
Any South African hip-hop connoisseur will tell you to put some respek on the names of hip-hop artists from The Vaal. From legends like Optical Illusion, Mothipa, Instro to newcomers such as Hopemasta and plenty others, The Vaal packs serious heat. Espiquet comes from this lineage of talent. Part of Kandy Koated Music, the artist has released two great EPs, Friday and Friday Night. In the projects, the MC displays his impeccable rapping skills, riding different kinds of trap instrumentals, with an aptitude for rapping that ensures the Vaal remains respected. And if you believe in artists getting cosigns from big guns, then peep Espiquet's Riky Rick-featuring remix for his song "Wait Outside."
The Big Hash
The Big Hash's work ethic is unmatched. Last year, the 17-year-old MC released two EPs (Life + Times of a Teenage Influence and The Big Hash Theory). After catching Riky Rick's attention, the two dropped a collaborative song, the aggressive "Dark Horse." "Outcast" featuring A-Reece and Flame followed and cemented the young MC's place in the game. Having conquered the Internet in 2018, this is the year The Big Hash should shine on more mainstream platforms and festival stages. Apart from being a hard worker, The Big Hash is a potent lyricist with so many flows, he doesn't seem to use the same one twice.
Touchline is, well, a punchline monster, the way one of his biggest inspirations, the late Pro, was. The MC dropped one of the most solid hip-hop EPs last year, on 18 Flow, using his lyrical gymnasts to tell stories and let you know that you can't fuck with him on the mic. Earlier this year, Punchline was invited by DJ Citi Lyts to share an instrumental with fellow wordsmiths Red Button and Gigi Lamayne on the song "Cel' Ukuthi." Punchline is proof that South African hip-hop just keeps giving birth to great lyricists, who combine their influences to create their own identities.
Langa Mavuso
Langa Mavuso makes seriously compelling new age ballads. From the fan-favorite "Sunday Blues" to his latest "Mvula," the artist oozes soul, and wears his heart on his sleeves. But it doesn't end there. His collaborations with electronic producers Muzi ("Best Friend") and Spoek Mathambo ("Libalela") are proof of his versatility. Hopefully, in 2019, the artist can follow-up his Liminal Sketches EP with a full-length album.
Lucille Slade
Lucille Slade has been on the grind. From releasing vocal covers of hip-hop songs such as Cassper Nyovest's "Tito Mboweni" and AKA's "Baddest," among others, to lending hooks for the likes of Blaklez, Stogie T and Stickx, and dropping solo singles and projects, this woman clearly doesn't know what the meaning of sleep is. Last year, she dropped the single "What You Think About That," and she has the EP Scratch The Surface under her belt. It's her potency as a singer and unmatched work ethic that earns her a deserved spot on this list. 2019 should be an exciting one for her.
Ayanda Jiya
Ayanda Jiya, another rising R&B sensation, recently released the single "Falling for You," featuring A-Reece. From the single's pristine rollout, it's clear Ayanda has some serious plans for the year. Her debut album, Ayandastand, which she says will detail her growth and an understanding of who she is, is due for release later this year. Ayanda has paid her dues—she appeared on Stogie T's Honey & Pain mixtape last year, Ginger Trill's GVNG Tapes (2017), Lady Zamar's King Zamar (2017) and A-Reece's From Me to You & Only You (2017), among others. Her album is sure to put her in a place in the game, which she deserves.
Thabsie
Thabsie sang the hook for one of Kwesta's biggest hits, "Ngiyaz'fela Ngawe" in 2016. Nothing has been the same for her ever since. Thabsie has established herself as a potent R&B artist of note, working with the likes of Bucie, Moozlie, Solo and Una Rams on songs in their projects. In 2017, she released the project Songs About You, which demonstrated that she could hold her own as a stand-alone artist. In her latest single, "Finally," Thabsie's soulful vocals glide over a smoky slow-burning EDM instrumental, to prove she still has more tricks up her sleeve.
ChianoSky
ChianoSky fell on our radar when she was featured on Kid X's hit "Aunty" in 2017. In the song's hook, she covers TK's classic "How Do You Feel," and gives it her own twist. ChianoSky went on to get featured by artists such as Maggz and DJ Sliqe before she dropped her debut album Same Same But Different earlier this year. The album features the likes of K.O, Kwesta and KLY. She sings over a selection of EDM, trap and pop beats, and showcases her varied vocal inflections.
Kid Tini
Kid Tini has paid his dues. From dropping a critically acclaimed mixtape Coming of Age in 2016, to joining Ambitiouz Entertainment and dropping a few singles, 2019 is the deciding year for the Eastern Cape-born lyricist. His latest video single "Cinga," went viral when he dropped the visual, which had a lot of fans in their feelings. Kid Tini is a strong MC, and deserves his rightful place next to the likes of Nasty C and A-Reece. His album is due for later this year, and it will highly likely be a gem that will solidify his place in the game.
The Song available on : Itunes/Apple Music, GooglePlay, Tidal, Apple Music, Spotify and Deezer, Follow the link below: https://ambitiouzent.lnk.to/aq9-c
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NFL Divisional Round Playoff Bettors Guide: Can the road dogs continue the march toward the Super Bowl?
COLTS at CHIEFS
Saturday, 4:35 p.m., Chiefs by 5 ½, 57
HANK'S HONEYS: As great as Patrick Mahomes has been, it's his first-ever playoff game against the league's hottest QB. Andrew Luck should have a field day against the league's second-worst pass defense, especially considering that Indy's stout O-line should keep him clean against KC's pass rush while opening holes for Marlon Mack. The Colts defense has picked it up during Indy's 10-1 streak, averaging just over 15 ppg allowed. KC's usual Arrowhead advantage wasn't all that this season with a 4-4 record ATS and their playoff record is horrible 1-10 SU in playoff games dating back to the '94 season. Like Indy to at least stay close.
Patrick Mahomes makes his playoff debut Saturday. (Ed Zurga / AP)
IF I WERE A BETTING MAN: Colts and the over.
COWBOYS at RAMS
Saturday, 8:15 p.m., Rams by 7, 49 ½
HANK'S HONEYS: The Cowboys have the formula to pull an upset. Ezekiel Elliott can run the ball and control the clock against what was an under-achieving Rams defense, allowing Dak Prescott to use play action to keep Aaron Donald at bay. The Cowboys defense has been playing great, especially against the run, while getting good play out of their corners, a must against the Rams' offense. Jared Goff hasn't been as effective since he lost Cooper Kupp and Todd Gurley may still be banged up. The Rams' won't have much of a home field advantage with all those Cowboys fans imbedded in So Cal, the Cowboys' preseason home. Rams were just 6-6 ATS when favored by a TD or more.
IF I WERE A BETTING MAN: Cowboys and the under.
CHARGERS at PATRIOTS
1:05 p.m., Pats by 4, 46
HANK'S HONEYS: The hotter team with the better record is the underdog. True, the playoff-seasoned Patriots are money at home with a 6-2 record ATS but the Chargers are road warriors, going 8-1 SU and ATS in some pretty tough places to play. Although Tom Brady is 7-0 SU against Philip Rivers, Rivers is 5-1 ATS as a playoff QB and will be seeking redemption for two tough postseason losses in Foxboro. The Patriots' pass defense is vulnerable, especially against an offense as versatile as the Chargers and San Diego has what Brady hates – two stud pass rushers in Joey Bosa and Melvin Ingram who can keep hitting him.
IF I WERE A BETTING MAN: Chargers and the over.
EAGLES at SAINTS
4:40 p.m., Saints by 8, 50 ½
HANK'S HONEYS: The Saints have never lost a home playoff game under Sean Payton and that should continue all the way to the Super Bowl. But this game will be a lot closer than the Saints' 48-7 romp in the Dome in Week 11. The Eagles have gotten healthier and sharper. After that game the defending champs regained their winning touch down the stretch behind Nick Foles, winning six of their last seven, including last week's Wild Card squeaker. Meanwhile, the Saints' offense stopped putting up crazy numbers. Between the Eagles blowout and the meaningless loss to Carolina in the regular season finale, they averaged just 22.4 ppg. The Eagles may pass the torch here but they're not getting burned.
IF I WERE A BETTING MAN: Eagles and the over.
Last week: 3-1.
Overall: 130-131-7
Over/under: 123-131-4


After a man with an IQ of 61 was executed by lethal injection, initial hopes have been dashed after it was revealed that it wasn't former US President George W Bush.
News that a mentally impaired Texas man was facing the death penalty for murder had raised expectations that the former Governor of Texas could finally be facing justice, but celebrations were tempered when it was revealed that it was a 54 year-old man called Marvin Wilson.
"When I heard that the defendants language and maths skills had never progressed beyond an elementary school level, I began to get excited," revealed one disappointed justice enthusiast.
"Anyone below the generally accepted minimum competency standard of 70 has, up until now, been ineligible for capital punishment," revealed a spokesperson for the Supreme Court.
Claims by Mr Bush that his IQ is in excess of 70 have been dismissed by the public.
"When he was first told about the 9/11 attacks, Mr Bush was reading a book called The Pet Goat, with second graders at Booker Elementary School," said 39 year-old Kevin Campbell.


IKL believes in lifetime learning. Therefore, we gather information from the corporate world and provide you with insightful blogs to discover and learn something new. Our blogs section keeps you updated on the latest challenges and issues at your workplace and informs you about forthcoming developments in the business world. Our blogs section is equally beneficial for both employer and employee.


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About Delmarva Public Media
Delmarva Public Media is a collaboration of public radio stations owned by Salisbury University (WSCL and WSDL) and the University of Maryland Eastern Shore (WESM). Combining the talent, expertise, and experience of all staff, our three stations feature the widest variety of public radio programming on the Delmarva peninsula.
For over 30 years, Delmarva Public Radio's WSCL and WSDL in Salisbury, MD, and WESM in Princess Anne, MD, have provided quality music, news, and programming to the Delmarva Peninsula. The stations have been regional allies in the increasingly competitive and ever-changing public radio market.
On July 1, 2020, the three stations began broadcasting collectively in a collaborative effort now known as Delmarva Public Media.
Three stations. Three distinct formats.
Classical Delmarva, WSCL 89.5, is all classical, all the time. Our Rhythm & News station, WSDL 90.7, offers live-hosted jazz from WESM, bluegrass and folk shows, local news and BBC News. WESM 91.3 continues to bring you jazz, blues, and NPR news, as well as local news with Don Rush.
Just for you. Because of you.
Our new partnership aims to serve you even better than before. More music. More news. More programs!


The listings you'll find on this page are more than jobs. They're opportunities to expand the borders of your experience in new and exciting ways. Click on the title that matches your goals for more information.


text:
Vodka is a distilled alcoholic beverage.

Vodka may also refer to:
VoDKa, a cyber alias of Columbine school shooter Dylan Klebold
Vodka (horse), a Japanese racehorse
Vodka (Case Closed), a character in Case Closed
"Vodka" (song), a 2008 song by Morena
"Vodka", a song by Korpiklaani from their 2009 album Karkelo
Vodkaa, komisario Palmu, a 1969 film by Matti Kassila

redpajama_set_name: RedPajamaWikipedia


text:
Docs › FAQ
IPv4 vs. IPv6 FAQ
This article attempts to resolve some of the most common misconceptions around IPv6.
IPv6 is the next generation of the Internet Protocol (IP), the successor to IPv4.
According to the history article on ARIN, IPv6 design began in the mid-1990s and the first IPv6 draft standard was published in 1998. The first public IPv6 address assignments were made in 1999, officially beginning the rollout process.
IPv6 has several advantages, including a much larger address space. IPv4 had only 232 addresses, less than one per person on earth. IPv6 has 2128 addresses, an immensely larger number which is not expected ever to be exhausted. Estimates are that this is enough to assign 100 IPv6 addresses to every atom on earth.
IPv6 also has a header that is easier for machines to parse; a more straightforward extensibility mechanism; and a more carefully considered approach to multicast, based on decades of experience with IPv4.
On the other hand, IPv6's main disadvantages are additional complexity compared to IPv4, longer addresses that are hard to memorize, and an unfortunately slow rollout process that has still not completed, more than 20 years later.
Our CEO has written blog posts about design goals of IPv6 and attitudes reflected in IPv4 and IPv6.
Is IPv6 faster than IPv4?
Most of the time, the performance difference is not noticeable.
Still, several factors can create perceived or measured differences in speed between IPv4 and IPv6:
Performance penalties incurred by NAT traversal;
Performance penalties due to MTU and packet sizes;
Differences in global route optimization between IPv4 and IPv6.
Despite persistent rumors to the contrary, NATs usually have no measurable impact on performance, neither in throughput nor latency. Modern router hardware, even consumer router hardware, can NAT at the line speed of your network. If someone tells you otherwise, we encourage you to benchmark it yourself.
The minimum IPv6 header size (40) is 20 bytes longer than the minimum IPv4 header size (20). Given that the typical network maximum transmission unit (MTU) is 1500, this means IPv6 incurs a 20/1500 = 1.3% throughput slowdown compared to IPv4 on the same network. Such a difference is smaller than the random variation you usually see in a network speed test, so it can be hard to measure in a benchmark.
The biggest and most measurable performance differences between IPv4 and IPv6 are in route optimization. Internet Service Providers (ISPs) peer with other ISPs in the world to deliver your packets. Because of the way routing works, their IPv4 and IPv6 networks can end up routed completely differently, through different cables, countries, or even continents.
Empirically, some ISPs route IPv4 more efficiently and some route IPv6 more efficiently. You may find that one protocol or the other is faster depending which remote ISP you're talking to. Since there is no way to be sure which path will be consistently better, a heuristic called Happy Eyeballs (yes, really) is used by some software to automatically choose the "better" of the two for each connection attempt.
To try to encourage migration from IPv4 to IPv6, Happy Eyeballs (RFC6555) and Happy Eyeballs v2 (RFC8305) recommend preferring IPv6 to IPv4 unless it is much slower, although implementations vary. The decision may be partly based on DNS response time.
Does IPv6 have built-in IPsec encryption for all connections?
We occasionally see a rumor that every IPv6 connection is encrypted automatically. This is not true.
It is true that IPsec encryption was designed at the same time as IPv6, and is considered part of the "complete" IPv6 standard. However, IPsec is optional in IPv6 and is almost never used, except for VPN tunnels, just like in IPv4.
The IPsec design included a concept of "opportunistic encryption," which would try to figure out if an endpoint supported IPsec, and switch to an encrypted mode automatically when available. Unfortunately, this never worked; it quickly became obvious that attackers could easily confuse an IPv6 endpoint into thinking its peer was not IPsec capable, so this feature only provided a dangerous illusion of security. (This is called a downgrade attack. In fairness, this type of attack was not well understood in 1998.)
Is IPv6 a failure?
This is a difficult question to answer. Opinions differ dramatically among network engineers.
Factually, it is safe to say that IPv6 met many of its design goals, but has not been rolled out as quickly or as fully as expected.
IPv6 has also not replaced IPv4, which its designers anticipated it would do. (This seemed like a reasonable expectation at the time. Remember that IPv4 had quickly replaced all previous versions of TCP/IP and its predecessor protocol suites.)
That said, the rollout continues. IPv6 is already a better choice than IPv4 in several important scenarios.
Why isn't IPv6 more popular?
This is also a matter of opinion. If you ask around the Internet for answers, you will see several candidates: politics, capitalism, fear of change, and an arguably overly complex design.
At Tailscale we believe the main reason for the slow IPv6 rollout is that it simply has not been able to provide enough direct value, when deployed as a hybrid in parallel with IPv4. The intention was to deploy IPv6, then retire IPv4 completely, in which case IPv6 would have made the Internet overall simpler and cheaper to manage, which is a big benefit. Unfortunately, this value doesn't materialize until the very end, after IPv6 has been fully deployed to billions of devices. This means companies usually will not recoup the costs of IPv6 deployment on a predictable timeline, which makes investment hard.
We have our own ideas for how to help the IPv6 rollout by providing value more quickly.
Where has IPv6 seen major success?
The primary purpose of IPv6 was to expand the address space of IPv4. The place where IPv4 address space is most restrictive is on private networks.
RFC1918 reserved several IPv4 address ranges specifically for private network use. Unfortunately, the total number of private addresses reserved in this way is a bit less than 18 million. Some modern data centers need more than 18 million addresses just on their own. But separately from that, such a small number of addresses makes it hard to subdivide into separate routing domains. It's also virtually guaranteed that every organization will choose overlapping private addresses (10.0.0.1 anyone?), which works fine until you merge two companies together, or need to connect to a partner's API server on their private network.
IPv6 completely solves this category of problem both for large data centers and for private personal networks. There are so many addresses available that entire subnets can be assigned randomly or algorithmically with almost no chance of an overlap, so it's easy to merge them back together later.
Data center servers are rarely exposed directly to the Internet—there is generally some kind of firewall or load balancer in between—so it works fine to use pure-IPv6 internally, and simply remap addresses to IPv4 on the way out of the private network (ie. a form of NAT). This means your data center can be entirely IPv6 even if your customers or ISP only support IPv4.
Unfortunately, personal networks are less likely to rely on private IPv6 addresses, due to now-mostly-outdated concerns about application compatibility. Many users also continue to prefer IPv4 because of its shorter, more memorable addresses.
Does IPv6 give me a permanent, static IP address for free?
Unfortunately not. One of the dreams of having such a large address space was that everyone could have not just their own address, but their own subnet of billions of addresses, which would be globally unique and would never need to be renumbered.
This didn't happen, because the IPv6 address(es) assigned to your network depend on how your ISP's routing is set up. If you switch ISPs, or have multiple ISPs, or your ISP reorganizes their network, you will get entirely new IPv6 addresses assigned. This is roughly the same as how consumer address assignments worked on (pre-CGNAT) IPv4.
As with IPv4, you can apply for your own special IPv6 address allocation, and then arrange for global routing of your addresses. This makes you, effectively, an ISP. These allocations cost money and are complex to manage, so most organizations don't bother.
Does IPv6 work with mobile IP or multi-homed devices?
Yes, in the same way as IPv4 does.
Which is to say, not very well. Your IP address changes whenever your device roams around the network. And if your device is multi-homed (is connected to multiple ISPs at once), it will generally need to have one IP address per connection, just as with IPv4.
Since TCP connections generally get interrupted whenever your IP address changes, you'll experience a glitch in connectivity whenever your device moves around. Although Mobile IP issues were discussed during IPv6 standardization, no solution was deployed. It was intended that the Mobile IP problem be resolved later, after IPv6 was fully rolled out.
Will IPv6 ever be fully rolled out?
That depends what you mean by "fully."
It is unlikely that, in our lifetimes, every device in the world will support IPv6. Imagine all the Internet-connected lightbulbs and virtual MS-DOS machines whose software will never change. Some kind of IPv4 compatibility layer will always be needed.
On the other hand, many devices, especially smartphones, are running IPv6-only even today, and they can talk to any device on the Internet, including IPv4-only devices, with the help of NATs and proxies.
Thus, it is possible that someday, every consumer or client-side device will support IPv6. Some ISPs, especially cell phone carriers, are IPv6-only already. Several major ISPs support dual-stack IPv4 and IPv6.
Should I support IPv6 on my server?
You can if you want, but despite what some people will claim, it probably won't make much difference.
As long as any client devices lack support for IPv6, your server will need to support IPv4. In contrast, thanks to NAT, an IPv6-only client device will always be able to connect to an IPv4-only server.
This asymmetry occurs because servers generally must have "public-facing" addresses not behind NATs, while client devices can easily be behind NATs, and a NAT can translate from IPv6 to IPv4 if needed.
In theory, removing the need for NAT in order to access your server could give a performance improvement. But as mentioned above, NATs generally do not create a noticeable performance impact.
What can I do to encourage adoption of IPv6?
Not much. Petitions, letter-writing, and complaining have not been particularly effective despite 20+ years of trying.
Running an IPv6-only server, so that only clients with IPv6 (either pure or with dual-stack IPv4) can reach your server, is a sometimes-proposed method. Unfortunately, no service that has tried this technique has ever become popular enough to apply any real pressure.
One thing you can do is build your new, private networks primarily on IPv6. This helps ensure that applications support IPv6, saves you the trouble of maintaining IPv4 inside your private network, and ensures you are IPv6-ready even if your ISP is not.
Are we really out of IPv4 addresses?
Yes. All the IPv4 addresses have been allocated and no more will appear.
However, there is an active market for IPv4 addresses. Recently (in 2021) it was announced that Amazon purchased millions of IP addresses at a cost of about $40 each. The total amount spent sounds spectacular in aggregate, but a single IPv4 address can be stretched very far. Thanks to TLS SNI, load balancers, and NATs, you can share a single address across many devices. At the current price, even small organizations can easily afford to buy or rent hundreds of IPv4 addresses.
What we expect to see is that more and more IPv4 addresses will be purchased for server use, while more and more client devices will be hidden behind fewer and fewer IPv4 addresses using CGNAT.
The price of an IPv4 address will likely continue to rise, encouraging ever-more-complicated hacks and optimizations in order to conserve them.
Does IPv6 make peer-to-peer apps easier?
Yes. Kind of.
The dream of an IPv6 world where every device can simply connect to every other device, directly, will never materialize. See our blog post, Absolute scale corrupts absolutely, for why this ideal is no longer considered ideal.
In How NAT traversal works, we discussed various techniques for opening firewall ports so a direct connection can be established between two devices, both behind firewalls or NATs. Because direct, un-firewalled connections are no longer considered desirable, all peer-to-peer connections will need to do such tricks in order to work, even in an IPv6 world. Luckily though, the tricks are likely to be easier and to have fewer edge cases in an IPv6 world.
On the other hand, you usually cannot assume all your peers support IPv6, and you will not be able to do so for a very long time. That means every app now needs to support both IPv4 and IPv6, which creates more effort and frustration, not less. The resulting code is often poorly tested by developers (usually the IPv6 part).
In Tailscale, our goal is for every device on every tailnet to always have an IPv6 address, and be able to reach every other device on the tailnet using an IPv6 address. This means that if you use Tailscale for your peer-to-peer communication, you can write an IPv6-only app and save time. Tailscale will still carry it over IPv4 when needed.
Would fully deployed IPv6 eliminate NATs?
It could, but it probably won't.
First of all, as above, IPv4 is unlikely to completely go away, so you will always need some kind of NAT, whether IPv4-to-IPv4 or IPv6-to-IPv4.
Secondly, various kinds of NATs are useful for network management. For example, some Mobile IP proposals involve NATting your packets so they can always appear to come from the same IP, even as your physical location on the network changes. Or, in complex network topologies, you may want packets forwarded through a mesh endpoint to appear as if they came from the mesh endpoint itself, to make it easier to route returning packets.
IPv6 doesn't make it easy to allocate subnets to every device on a LAN; instead, subnets might be delegated to your local router, and then only individual addresses allocated to each device. If one of those devices then wants to route traffic on behalf of other devices (for example, to a sub-subnet behind a router, where the upstream router doesn't cooperate), it will need to use NAT. For example, this is how Tailscale exit nodes work, even with IPv6.
Does IPv6 eliminate CGNAT?
No, not if you still need to access IPv4-only servers. We expect this to be true for the foreseeable future.
If you have an IPv6-only device, your ISP will need to provide CGNAT gateways to map your traffic to IPv4.
Does IPv6 eliminate the problems of double NAT?
In general, no. If you might need a NAT, then you might need a double NAT, for all the same reasons as with IPv4.
The "double NAT problem" is often exaggerated. As mentioned above, NATs generally do not measurably affect throughput or latency. The main problem with double NATs is that protocols like UPnP, NAT-PMP, and PCP mostly don't support them. (PCP was created with the intention to support multi-level NAT, but there seem to be no implementations that actually do.) There is no particular reason that has to be true; we hope to see a port-control standard in the future that works with double NATs and CGNATs.
Modern NAT traversal techniques, such as those used by Tailscale, generally try not to rely on those protocols, so double NATs mostly don't create problems. (There are some apps, particularly some video games, which unfortunately do not use modern NAT traversal techniques.)
Do NATs increase security?
Some people argue that one advantage of a NAT is it makes it hard for an attacker to even address packets to a device hidden behind the NAT firewall. There is not a way to even make a packet addressed to that device, unless a session is already open.
There are some weaknesses to that argument. First, a device really can be attacked, for example using a man-in-the-middle attack, if a session is already open, since the UDP or TCP sessions themselves are usually not cryptographically secured. That means "ping of death" style attacks are possible even through a NAT, although they require more careful timing.
Secondly, a router may be statically configured to forward certain ports back to devices behind the firewall. The NAT provides no protection in that case.
Thirdly, even without a NAT, stateful firewalls usually provide the same level of protection, refusing to allow packets to enter the network except in response to an existing session. Since nearly all networks are nowadays deployed behind stateful firewalls, the fact that IPv6 does not need NAT usually does not make a difference for security.
On the other hand, it is widely agreed that these stateful firewalls are a major security improvement.
Do NATs increase privacy?
As with security, there are two schools of thought on this topic.
On one side of the issue, people observe that the severely limited number of IPv4 addresses means that many people could be hidden behind a single NAT or (especially) a CGNAT, which makes it difficult to attribute traffic to a particular device.
On the other hand, in IPv6, there are privacy extensions that rotate through addresses periodically to try to make it hard to prove your identity. (Not all IPv6 implementations support privacy extensions, unfortunately. This leads some router manufacturers to use NAT instead, to make sure the addresses of all client devices rotate as expected.)
Other people point out that modern tracking technology is much more advanced than just IP addresses. In particular, web-based tracking uses logins, cookies, and browser fingerprinting, which are very reliable techniques even in the face of unpredictable IP addresses.
Most privacy specialists would advise that your privacy on the web is very precarious, and you must use privacy-specific technologies such as Tor if you wish to stay completely anonymous. But others argue that, even so, defense in depth makes NATs and privacy extensions still worthwhile.
Could a different design have rolled out faster than IPv6?
Hindsight is 20/20. It's possible to criticize some of the decisions made in IPv6's design and the process of rolling it out, but it's impossible to be sure what would have happened if we had done it differently.
At this point, most people would say that IPv6 could have benefited from a tighter focus (just add more address bits, don't add so many other features) and more backward compatibility with IPv4. But nobody is sure what exactly that would have looked like.
What would a backward-compatible address extension to IPv4 look like?
Is it possible to design an extension to IPv4 that would increase the address space without requiring a full upgrade of the entire Internet?
One common suggestion is to "just add more bits to IPv4." Unfortunately, if implemented in the obvious way, the rollout would have had most of the same problems as IPv6. In particular, it would still be incompatible, so it would have to be rolled out in parallel with IPv4, and would have provided little value to anyone until it was fully deployed and old-IPv4 could be retired.
To work around the problem of incompatibility, one suggestion was to use an IPv4 header extension, which would only need to be parsed by endpoint devices, not routers. This would allow individual endpoints to use the new system even before the various routers on the global Internet were upgraded. In particular, if designed carefully, this could mean that your ISP could route the new-style packets even without understanding the new-style packets at all. This might have made deployment easier by reducing a three-sided problem (clients, servers, and routers) to a two-sided problem (clients and servers). But getting both clients and servers upgraded in parallel still would have been hard.
(A variant of this proposal is wrapping an IPv6 packet inside of IPv4 as it traverses the Internet. Many variants of this were tried and proposed, and they mostly were not adopted because of the same two-sided problem.)
Following the same line of argument, you could say that NATs are, in fact, exactly where a backward-compatible IPv4 address extension ends up. In a NAT system, only the client-side router needs to know anything about the "new protocol" (which allows a single IPv4 address to refer to many possible devices). Neither the routers on the Internet, nor the servers, need to know about NAT in order for the new system to work. Sure enough, NATs have allowed us to greatly expand the effective address space of IPv4. (There are far more than 4 billion devices on the IPv4 Internet today!) Unfortunately, as we all know, a major limitation of NATs is that there is no way to initiate a connection in the reverse direction.
One could imagine various extensions to NATs that would let a client specify which IP address, behind the remote NAT, it wants to talk to. But such a protocol would require support from both the client and server, so again, it would be hard to adopt.
In turn, a variation of that idea is to simply allow services to occupy nonstandard port numbers, and to map different port numbers back to different servers behind the server-side firewall. This is one of the ideas behind DNS SRV records, and it would extend IPv4 to effectively a 48-bit address space. To work, it would require support mainly just from web browsers. So far, though, it has not caught on, perhaps because IPv4 addresses are still too inexpensive.
Finally, a similar proposal has been used at the HTTP layer, namely TLS SNI and the HTTP Host: header. This allows an HTTP load balancer to forward traffic to the right backend server based on name, rather than IP address, thus extending the address space effectively infinitely. Using this method, a cloud provider like AWS could put nearly all their customers' servers behind one giant HTTP proxy on a single IP address, if they someday need to. But given the current price of IPv4 addresses, this will probably not be needed for a long time.
Does Tailscale support IPv6?
Yes. Tailscale can route its packets peer-to-peer over IPv4 or IPv6, with and without NAT, multi-layer NAT, or CGNAT in the path. Inside the tunnel, Tailscale assigns private IPv4 and IPv6 addresses to every node. Your Tailscale private IPv6 addresses are usable even if the Internet path it selects is IPv4-only.
Tailscale IPv6 support


Oracle Data Cloud recently announced its new solution for powering Facebook Custom Audiences. This allows brands, agencies, and their Facebook Marketing Partners (FMPs) to ensure all of the audiences that matter most to them can be activated on Facebook. This is an exciting development for advertisers, as the partnership takes an already effective marketing tool and enhances it to drive advertising efficiency.
Facebook's sizable user base and the fact that daily users spend an average of 41 minutes per day in the app makes the platform an ideal environment to capture consumer attention in a noisy and fragmented digital world. As well as a captive audience, Facebook gives marketers access to native audiences built from data in its platform. These audiences are a solid starting point for advertisers to build even more relevant audiences by augmenting them with powerful data sets from external providers, like Oracle Data Cloud.
Marrying Facebook's audiences with our rich data sets gives advertisers a more robust picture of consumers, enabling them to further hone in on only those consumers who are well matched to their products and eliminate those who are not.
For example, less than 10 percent of U.S. households have diaper-wearing children. If a brand that sells diapers is trying to reach in-market consumers for their product, going beyond native data to understand purchases and behaviors outside those platform walls increases the likelihood of reaching an actual consumer of diapers.
Both audience types are valuable to marketers but vary in terms of expected results. The native audience can help drive awareness, while the augmented audience can help deliver new and repeat buyers at a high rate of return. Together, these tactics round out a more complete audience strategy.
What we've found throughout many offline sales studies is that the more relevant the audience your ads reach, the more you'll reach the customers who will purchase and drive higher business results. So, investing in more granular data increases relevance, resulting in higher ROI. Put differently, the cost to acquire a customer is more expensive when you don't use relevant data to reach the right audience.
Source: We conducted research across more than 50 causal measurement studies over a year and found that previous brand buyers generate 3.2x more causal lift than non-buyers.
The Oracle Data Cloud and Facebook partnership creates the opportunity for brands to break through the noise and extract the most value possible from marketing spend. We're here to make it easy for you to drive stronger results for your campaigns.
Ready to get started? You can access Oracle Audiences for Facebook by working directly with your Oracle Data Cloud Client Partner, agency, or Facebook Marketing Partner.
Want to learn more? Check out our webinar on-demand.
Joe leads the strategy, sales, and service organization for all customers of Oracle Data Cloud. Prior to joining Oracle Data Cloud via the Datalogix acquisition, Joe spent more than five years at Jumpstart Automotive Group in various roles leading product strategy, marketing and national sales. Earlier in his career, Joe was a partner and manager of all national digital media initiatives for Ford Motor Media, the media-buying arm for Ford Motor Company.


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: Jujutsu Kaisen
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: Yuuji Itadori is a boy with tremendous physical strength, though he lives a completely ordinary high school life. One day, to save a friend who has been attacked by Curses, he eats a finger of Ryoumen Sukuna, taking the Curse into his own soul. From then on, he shares one body with Sukuna. Guided by the most powerful of sorcerers, Satoru Gojou, Itadori is admitted to the Tokyo Prefectural Jujutsu High School, an organization that fights the Curses... and thus begins the heroic tale of a boy who became a Curse to exorcise a Curse, a life from which he could never turn back.
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