CARTO’s Post

So, you know about Holi, right? It's that amazing festival where we splash colors, dance, and have a blast! But did you ever think about how we can mix it up with something cool like data? Yep, that's right! Let's see how Holi and data science can team up for some fun! First off, think about social media. We all love posting Holi pics and sharing the excitement online. Well, data science helps us see how many people are talking about Holi, where it's popular, and what they're saying. It's like peeking into a huge Holi party all over the world! (Sentiment analysis and Geographical analysis) Then, there's predicting stuff. Like, imagine if we could guess how many water balloons we'd need for next Holi based on past years? Data science can help with that! It's like having a crystal ball for Holi planning.(Predictive modeling techniques) And hey, let's not forget about nature. Holi can be messy, right? But data science can help us figure out ways to celebrate without making a big mess. Techniques like environmental impact assessment, using data analysis, help us understand the ecological footprint of Holi festivities and find sustainable alternatives to traditional practices. It's like being eco-friendly while having fun! So, next time you're throwing colors around, remember, there's a whole world of data out there adding a twist to our favorite festival! According to you, how can one use other techniques? And where? #Datascience #Holi #Datasciencelearnings #statistics #datascientist #dataanalytics #dataanalysis #dailydatascience #HoliCelebration

My latest newsletter is out! So much to share with you. Cheers to cooler temps and soup weather! https://lnkd.in/gvqg4-65 #foodphotographer #foodphotography #foodandbeverage #foodstyling #brandstorytelling #studiolife #contentcreation #digitalmarketing

We hear about data all the time, but where does data come from and what does it make us do 🤖 ? On May 13th for the Pint of Science festival I'll be talking about data fetishism in green finance, along with two of my Geography colleages, Mark Mulligan and James Millington, who will share their experiences collecting and working with environmental data 🌏 . 📈“Lack of data”; “Poor data quality”; “Not enough data points”; “Gaps in data” are excuses often used to delay environmental action. Demand for ESG data within the green finance industry is a case in point. As disclosure approaches have become the norm to drive sustainability commitments, data providers – often enrolling environmental scientists, are now reigning supreme. Unpacking the notion of “data”, this talk will prompt us to think about whose concerns and interests are served by different data discourses and uses" 📉 🌿 Grab your tickets here ▶ https://bit.ly/3y4rVbG

Harkening Back to the 80s A McMystery is being unveiled before our very eyes for this new limited geography chain based on an out of this world McDonald's character from the 1980s. Is nostaglia the new "modern" for businesses? The story of CosMc: https://lnkd.in/euKE72sj #nostalgia #marketing #advertising #qsr #mcdonalds https://lnkd.in/efaRjuq6

Importance of presentation and perception of Image https://lnkd.in/ghJ4S22m

So much of research on food is already done and this is still an ongoing process. Just think What NASA is trying to achieve!! They are working hard to reach closer to the gourmet food & taste, in a challenging atmosphere, not so friendly for cooking food. They are not convinced to learn, accept and adapt the unconventional ways of eating from tube as a part of evolution process. Think again, What is more important during food R&D? Gourmet foods made by expert #Chefs are always irreplaceable. Chefs should always find their IKIGAI during professional work. This will help the world. #wondering #thoughts #cheflife #R&D #IKIGAI READ THIS ARTICLE TO UNDERSTAND THE RELEVANCE.

Short on ideas for what to do on a cold day? Look no further - there's still time to enter the APAC Effie Awards-winning Brewery of Meteorology! When it’s Guinness weather, head to the Brewery of Meteorology for your chance to score a free pint. Massive shoutout to Cam Collison, Zoe Sinnett, Jessica Ball, Tom Donald, Thinkerbell and UM Australia for making this possible. #Guinness #Growth #TheGrowthAccelerator

The 1-Question interview with Microsoft's First CTO Turned Modern Cuisine Icon/Photographer Nathan Myhrvold (full interview here: https://lnkd.in/gbfSH3s6) Q: How do you look at something like a ketchup and mustard bottle and see something that can become art, when the rest of us just see condiments?  A: I like to look at familiar things in an unfamiliar way. Almost everybody has tried to get ketchup or mustard out of a bottle. It’s hard for a technical reason. Ketchup and mustard are non-Newtonian fluids. They fit like a solid until they start to move. Initially, it’s hard to get them to move. So you whack the bottle, then you whack it a bit harder. It starts to move and suddenly becomes not viscous at all. It flows fast and you made this giant splat. You’ve now got way too much ketchup. I wanted to show people what happens when this stuff splatters. To do that, my team and I created this situation to take the picture. Part of that was splattering the ketchup in a repeatable way. It’s never exactly the same, but just whacking bottles of ketchup and hoping we would catch the right image. We could go through 1,000 bottles of ketchup and still not catch it. We had to go through a bunch of iterations to figure out how we were going to create the situation to take the picture. To splatter ketchup in a repeatable way, we took an empty ketchup bottle and cut the bottom off of it. We rigged it up so we could pressurize it with compressed air. That was our robotic equivalent of whacking the bottle. It was controlled by a computer and helped us get the timing right. The whole thing took milliseconds — 1/1000 of a second. If you’re too early, the ketchup won’t be out of the bottle yet. And if you wait too long, the ketchup would have already hit the fries. One of our mottos here at the studio is that it only has to look good for 1/1000 of a second. After that, it can all go to hell. At the end of these shoots, we are usually covered in whatever we’ve photographed. It’s particularly funny when we’re doing the wine shots because our clothes are soaked with wine and our blood alcohol level is zero. https://lnkd.in/gbfSH3s6

We've all seen our fair share of historical markers over the years. Whether we spot them on the highway or around town, they shine a light on the past and people who lived interesting, fulfilling lives before we were ever born. But have you ever thought about the extensive process that approves historical markers? Check out the link below to get the inside scoop. #historicalmarkers #unitedstateshistory