 Well, welcome everybody. We're so happy to have you here at The Late Show. Hi, I'm Emily Reagan. I'm an associate professor in the Department of Chemistry and Biochemistry at Metropolitan State University, and I'm really happy to be joined by my co-host, Hailey. Hi everyone. My name is Hailey Bab. I'm an open education coordinator with Spark, and I'm based in Edmonton, Alberta, Canada. And we are happy to be joined by Nicole this evening. Hi, Nicole Allen, director of open education for Spark. I'm on the steering committee. And the wizard behind making the conference happen. I'm Daniel Williams, and I'm the managing director of OpenStacks, and I'm also on the steering committee. Fantastic. Well, thank you all for joining me. I've been so excited because this is going to be wine tasting night. But before we get to the wine, I'm hoping some people have hopped on to Mentimeter. And if you haven't yet, you can just go to menti.com. Hopefully you'll see the special little code for this session along the top. And let's see, how are you feeling? Ah, I don't see the code. I'll hover at the top and see if the code will come up. Let's see. Or go back one. Let's go back a slide. I'll type it in the chat. There it is. So yeah, thank you, Hailey. So sorry for that. Get it in the chat. You can get signed up here right now. Okay, are you good, Hailey? Yep. Yeah, I'm ready to kick back. It sounds like about where we're at in this conference. So we've gotten, we've enjoyed four full days. I mean, this has been a really awesome inspiring marathon of a conference. I like the confused pug. That's about where I'm at. The brain is full. Okay, well, let's move forward. And if you're willing, throw in a word from today. Where are you at? Free response. Wine. Balanced. Excited. Challenged. Kind of a nice range. All the way from refreshing to overwhelm. Freedom. Bourbon. Oh, I guess. Fantastic. Okay. And then our last mentee question here is what is a highlight? We've, I mean, ideally from today, but really anything that's coming to mind from this whole conference, you know, could be amazing. Keynotes. It could be adorable pet photos. Community. Really appreciated how our plenary speakers have been willing to come to tea times and other interactive sessions with us. This has really felt rich to me. That's been fantastic. Yeah. So Jesse Lore and land back. Amazing. Keynotes growth mindset in so many areas of open. That's so true. I just feel like my boundaries are being pushed in all sorts of directions. Yeah. Understanding. We are on a deeper level. Keynotes were in fact amazing. I absolutely agree. Every single day has been fantastic in its own way. Yeah. So I'm right there with you with the pets of open. People are loving the discord. That's great. Okay. Well, I'm going to move us forward because we have a lot of wines to get through. So I want to really thank. Daniel for being willing to do this. And I think. This is. Kind of a ridiculous picture. So these are the wines. That Nicole has selected. And I know Daniel has. Like a Google document that we can throw into the chat. If someone's willing to do that. With some documentation about what he's going to. Share with us. Am I starting? I think I'm starting. Yeah. Why don't you go for it? Would you like to stop sharing my screen? You all. Yeah. Yeah. Talking now. Yeah. Okay. Amanda, it's not an intense document. I promise you. It's just exciting. It's so okay. Okay. I have to tell you all my kind of wine genesis and I'll be quick. I am not a wine snob. I'm not a wine snob. I'm not a wine snob. I'm not a wine snob. I'm not a wine snob. I'm not a wine snob. I'm looking at Nicole to make sure she agrees. I think she's not looking at you on purpose. I am. Sorry. I was telling Kelly to watch the wane room. I'm a wine nerd. And what I mean by that is like, I. I love wine. I love learning about wine, but more than anything, I love the stories behind the wine. So that's why I threw into this document. All these like weird tech sheets that give you all these nerdy details about things. But I am not. I don't like care about price. I don't care about anything. And I also live by the mantra that wine is personal. And so I might like something that you absolutely hate. And I might just like something that you really, really like. And that's totally fine. Cause wine is totally personal. And so for my wines today. I chose three Italian wines. One you probably know, like right off the bat. Perseco. And so I have the Mio netto. Perseco brews. So this is one of my favorite. Persecos. A lot of Persecos I find are too sweet. And they don't, they're not something I want to like drink just on my, on its own. But this one I think drinks really, really, really, really well by itself, but also makes the most. It also makes the most amazing. So if you haven't had the chance to go to Venice yet. And we ever get to travel again, go to Venice and shell out the $20. I know it's a little bit $20 to get the peach. Bellini at Harry's. It's amazing. And I'm pretty certain that they use this, this Perseco. But anyway, I'm going to take a quick step. So this Perseco is quite dry. I don't know if you all know too much about the way that they make the different Perseco versus champagne. So they use the charmant or the tank method to make champagne. So are they to make Perseco versus the traditional method that they use for champagne. And the big difference is that instead of the fermentation, the secondary fermentation that gives all the bottles or all the bubbles that are in the bottle, it actually goes and they do it in a big tank, which allows them to do it much more affordably than they do with champagne. And we can have much higher quantity of carbonation that's happening there. I'm going to, if you have questions about wines, throw them in there, but I'm going to keep going through and I'll answer in the chat when Nicole's going next. So I'm not going to open all six wines because well, then I might be on the floor later. And we don't want that to happen because we still have one more day of conference to go. But my next wine is a Barbera. And I think I probably can't see that very well, but you can see it in the document I shared. So one of the most famous wine making regions in Italy is Alba or Piamonte up in the northwestern portion of Italy. And they, first of all, this place is like food mecca. It is absolutely incredible. They have all these truffles everywhere. They're full of the slow food. So they just have just killer, killer, amazing kind of farm to table foods. Everybody there, when you talk about wine in Italy, the top two wines that come to people's minds, if they're like wine snobs or wine nerds like me are Barolo and Barbera Esco, the King and Queen of wine. They're both made from Neveola groups. But what they don't tell you is these super expensive wines in the region that they're grown, the people who are growing those grapes drink Barbera. They drink Barbera and they drink Dolcetto. And Barbera is a less noble grape, but still amazing. So Barbera is known for having kind of chart, chart cherry flavors, licorice, maybe some blackberry and dried herbs. It's kind of medium-bodied red wine. And then as opposed to some of the bigger, more noble grapes like the Neveolo. So that's that wine. If you haven't tasted Barbera, go out to the store, pick yourself up a bottle. The one I shared is really, really good. And actually get it for quite a good price. I think I got this bottle for about $10. But to me, it drinks like a $40 bottle. Okay. So my next wine is... We need to go back and forth, Daniel. We got to go back and forth. Oh, I thought we were going to do regions and then switch over to Nicole. Okay. Okay. I've been texting Emily where like... We can't have a drink until we get our turn. I want to drink the wine. Okay. Should I cost go to you, Nicole? No, it's okay. I'll finish this one and then I'll be done. And then you can drink away. Or you can just keep drinking. Okay. So I just got in trouble on camera, which is so sad. Anyway, this wine is so good. I have a tiny little bottle. It's a Brunella de Moltocino. So everybody's heard of Chianti, right? Everybody knows Chianti... Well, not everybody, but a lot of people know Chianti is made from Sangiovese grapes. Okay. Sangiovese grapes are also what make up Brunella de Moltocino. So they're just a bunch of different... I mean, it's just a bunch of different wines that are called the same thing, basically named after the city they're in. So that's where Moltocino is. To me, Brunellos drink like Chianti, but on steroids. They usually don't drink Brunellos until they're like probably five, at least maybe 10 years old. So this is a real baby. The thing I love about Brunellos are they're earthy. They have a lot of flavors like leather, which is kind of nerdy, I think, leather. Clay pot, maybe, maybe a little bit of mushroom, which is kind of that old world style. I'm looking at Maya to see if she's shaking her head. I think she lives somewhere around there at one point. But to me, it is a great bone dry, full-bodied wine, has incredible ageability, and right now they're out of vogue. So Brunellos are not super hot right now in the wine drinking world. So you can actually get them much more affordably than, say, the super Tuscans and the Barlow or the Barbarescos. And so it's something that I've been kind of stocking up on and just holding on to because now I know in the future, they're going to come back into vogue and then maybe I can sell them or I'll just enjoy them. Who knows? All right, Nicole, your turn. Go ahead. Sorry. Okay, you're muted, Nicole. Nicole, you're on mute. All right, I did it. Fine. So I would concur that Daniel is not a wine snob and in fact, a wine nerd. And I would say that I'm a wine nerd too, but sort of in a different way. For me, drinking wine is all about the experience and the places that I've been when I've tried different wines. And it's not always that I'm in the place that the wine is from, although those are the best experiences. But it's also being able to travel places that get access to different wines that I can't get here. And getting to try those. So a lot of my travels in Europe. Have involved. Just getting access to different types of wine. Okay. So I should also say that I have been, this is the first wine that I have had in a month. I have been waiting for a long time for this. And I've been looking, I went shopping for this experience last week and I've been staring at them on my kitchen table for quite some time. So I'm, I'm ready for this. So I'm going to talk about some French wines. Yes. So, so I decided that I didn't have room in my life for both wine and this conference. So this is the thing that I gave us. And I am, as we head into our final day, I'm very excited to be able to say that now I have room for more things in my life. So what we're drinking right now is going to be a bargeron. So this is a bargeron. And this is from Jose. It's from Exxon Provence in the south of France. And neither of us can apparently show this. So I'm not sure what to do about that. But. So for me, this is a $21 bottle. At my local liquor store. Which is usually the price range that I buy in when we do our next section. I have some ones that are, I don't know what you like. And there are plenty of wines that cost a ton of money. That don't taste good. And some that cost, you know, I think one of mine is like $7 and it's really good. So I really like this wine. It's a traditional Southern France rosé. So Rosé wine is made from red wine grapes. And this is a wine that's been fermented with the skins for a little while. So when you're looking at something like red wine, it's, oh, you can't see that either. It's sat on the skins for a really long time. But with Rosé, it's only sat for a little while. And this is a very pale rosé. I really like South France rosés because. They are light and very crisp. They have a lot of acidity to them. And this one in particular, it's, it's, I just like it. So Emily's also trying it. So I get lots of strawberry and floral notes on the nose. And then the, the flavor, it's bone dry. So I don't like sweet wine. I like it to be bone dry. And when you hear people say that dry is less sweet, or less sugar. And sweeter wines have more sugar. Yeah, it's really nice and fruity for being dry. And it doesn't have that sort of sharp aftertaste or anything. It's really smooth. To me it tastes like pixie dust. That's how I would describe it. And this, this particular. Provance Rosé just suits my, my palette and I love it. Yeah, it really is lovely. So, yeah. So I'll talk about two other French wines real quick. So this is also a Rosé from, from Southern France. It's from the Rhone Valley, which is a little bit north of there. And it's called a tavel. And it's one of the few French wine areas that specialize in Rosé. And you might be able to see how the color is much darker. Than the, Provence Rosé that I showed. And that's because it's had that longer skin, skin contact. And then the last one I wanted to show is this Minervois, Sarah, and it's actually linked to the picture behind me, which is a, the city of Carcassonne in the Languedoc region of France. And I visited there after the OE global conference or open education leadership summit. That's what it was and had just like a really awesome, a couple of days hanging out there. And the person I bought this wine from said, don't open it for 10 years. So I'm two years in. Here you go. So those are my wines. Fantastic. Thank you. Well, so we have just a couple of minutes left. So maybe Daniel, you have a whole nother region and Nicole, you have a whole nother region, maybe just one bottle each from those regions. Perfect. So. Okay, we have Thanksgiving coming up. So I'll give you a Thanksgiving wine. How about that? So there's this whole new thing going on in California. There's a book about it called new California wine, but everybody knows like Napa Sonoma, super expensive real estate. And there's all these new, like new age winemakers who are like, I want to make wine, but I can't afford to buy land there. And so what they're doing is they're actually buying grapes from people or growing the grape. Getting the, uh, the, the grapes, um, after they have that lease. So part of it, part of it goes to whoever owns land. It goes. Well, a couple of them are actually set up their wineries. Right in Berkeley. So one of my favorites is Brock sellers. Um, and so this wine, you can see it kind of is called love red. So love red is their table, uh, red wine. It is predominantly a grape called carnyon. And I love carnyon because car, carnyon is like Carla Rossi. It is the jug wine grape. That is what people love to put in jug wine. Why? Carnyon is super, super productive. Um, it makes just tons and tons of, uh, grapes when it fruit, when it's young, but the trick for good wine making is if you start limiting the number of grapes that are on the vine, it concentrates the flavor in the grapes and you get much higher quality wine. And so the, as well as the vine gets older and older, it actually, um, uh, it less productive and the concentration in the flavor is much better. So this is from a 70 year old, um, uh, carnyon vine. But if you can find this, it's perfect with turkey. Um, definitely something that would be perfect for your, uh, your Thanksgiving table. Uh, I don't actually have that one open. But anyway, one of the other wines that I was going to share with you, I don't know, I don't know, I don't know, I don't have that one open. But anyway, one of the other wines that I was going to show is also, uh, a carnyon based wine. So I might have a type. Nice. And then Nicole, you want to show us one last wine and then we'll do just a quick, a quick overview of what's up tomorrow. Okay. And you're muted. Sorry. I thought I got the swearing done while I was on mute. So this is the wine that I actually opened, but I'm not going to talk about it. Um, but it's really good. Uh, see the, see the show notes. Uh, what I'm actually going to talk about is vino verde. Uh, and I'm not sure if you've heard of this. Some of you may have heard of it. It's actually become more, more popular. You'll see it on the news, but it's from Portugal. Uh, so it's wine. Um, uh, that where the grapes are picked kind of young. And, uh, it's, it's semi dry and, uh, lightly effervescent. And it's just like a super refreshing, uh, just tasty drink to have on, uh, particularly out like a hot day. It's just very easy to sip and drink. And it's like Uber cheap. Um, this bottle was 750. Uh, so highly, highly recommended. It's like a fun thing to bring to a barbecue or, uh, you know, anything that, um, you're doing in, in warmer weather. Emily, you're on mute. So glad to learn about the vino verde. I, I'm not going to open it, but I have one. So I'm so excited to try it now. The chat. We were twinning. Emily and I are twinning. We have the same line. Oh, I forgot to tell everybody I brought cheese. I'm like, oh, honestly, all I have been thinking about was why, so this is my version of wine and cheese. So not quite Cheetos, but cheese. Oh, this is the platonic form. Like I'm, I'm with the people. I'm, I'm on team puffy, but I'm cheese balls all the way. You can only get them in like Florida. Yeah. I made that point actually that cheese balls are very different than the crunchy ones or the long puffy ones. Yeah. Yeah. No, there, I would, I would contend that these are the platonic form of, of the, the, the cheesy snack. Um, and I believe I am on record saying that, uh, Cheetos are the platonic form of, of human food, the pinnacle of human achievement. So for anyone who's curious, these are, um, Nicole's wines, including the one we tasted and the Vino Verde. Okay. Well, so I'm going to turn it over to Haley just to wrap us up. Um, Sure. Well, I just want to say next year, if we do a tasting, I'd like to volunteer to lead a Cheeto tasting. I feel like that's my area of expertise. Seriously, we need to do that. An important, I'll, I'll have to take that on. Prepare better and send it out. They're on. That would be awesome. Yeah. Well, if you, if you have other great ideas about what you'd like to see in the future of open ed conferences, um, join us tomorrow at our Friday plenary. We're going to be having an interactive discussion about, you know, how the conference went, what can we be doing better for next year and as well, um, starting to get your brain sparked about what we'd like to do as we sort of transition into a more community governed model for open ed. So start thinking about that tonight. Um, come prepared to have a little bit of a chat and an interactive session with us tomorrow. Uh, okay. So social activities. So immediately after this, starting in like three minutes is, uh, carry OER key. Um, so if you're, uh, if you're feeling ready to sing by all these, that's the place to be. Uh, dare I say this might be the highlight event of the conference. So don't miss it. Um, uh, details should be in sketch to access that. And then tomorrow we're going to be having a spiral journal tea time with Maha and Mia at 1130 Eastern. Uh, Oh, as well as Friday afternoon Dungeons and Dragons from two to five Eastern. So lots happening. So we're going to be having, we're going to be having, um, we're going to be having, um, we're going to be having tons of opportunities to be social, make some new friends or connect with some old ones. So yeah, we'd love to have you out. Great. Tomorrow morning. Oh, sorry, you go ahead, Emily. This is usually your part, but tomorrow's the last early show. Yes. So, um, this was our very last late show. So thank you all for joining us. And our very last early show is tomorrow morning. So, um, we're going to be having a lot of fun in the morning. And should we all bring our coffee mugs, Amy? Yes. Yes. That would be awesome. Everybody bring a coffee mug tomorrow. I'm bringing my wine glass. I think we're doing, I think we're doing, uh, sweaters, ugly Christmas sweaters. Well, so we're, yeah, we're talking about it. We'll let y'all know. But, um, Hey, Nicole, does your wine glass say something? Yeah. Cause I mean, I have wine glasses that are like game of thrones theme. So they say like, Ben, and like wine is coming. I'm just, you know, Well, fantastic. We'll have a lot of fun joining you tomorrow morning, Amy. So go, go have fun at the carry. Oh, yeah. And we'll have more fun again tomorrow as well. Thank you all for coming.