#glocalization

[sinoeurovoices]

夏明：賴清德重新界定兩岸現狀：主權互不隸屬

台灣當選總統賴清德5月20日宣誓就職，正式開啟賴清德時代。作為北京眼中“頑固的台獨分子”，賴清德在就職演說中承諾：要打造一個民主、和平、繁榮的新台灣。關於兩岸關係，賴清德表示：將秉持維持現狀的兩岸基調，同時強調“中華民國與中華人民共和國互不隸屬”。台灣新總統正式履新，面臨諸多挑戰：對外，他需要面對從未放棄要“收復”台灣的北京日益增長的威脅；對內，則不能忽視分裂的議會以及年輕一代的新理念。我們請紐約市立大學研究生中心政治學教授夏明先生來剖析一下台���新總統肩負的責任。 法廣：首先請您就賴清德就職演說中關涉兩岸話題的表述做一下點評。 夏明：是，賴清德的講話內容很多，我們…

[infinite-juliet]

231028 Infinite Nam Woohyun at 2023 Seogwipo Glocal Festa K-Pop Concert © marvel do not edit, crop, or remove the watermark

[gaasubap]

Yall ready to receive some actionable information?

I need to review and reorganize again but it's acceptable enough for now

[downtoearthmarkets]

The expression “Think globally, act locally” was coined in the 1970s by environmentalists urging people to consider the health of the entire planet while taking action in their own communities. This popular catchphrase can be applied in a variety of contexts, including Down to Earth’s farmers markets, which support local farmers and food makers, but also feature vendors selling a diversity of internationally themed foods. The “glocal” flavors of our markets combine global cuisine with locally grown and produced ingredients to quite literally let you enjoy the best of both worlds!

Poquito Picante Maylene KIein of Salsa Wallito was born in the Midwest but at an early age moved to Monterrey, N.L. Mexico where she was raised by her Abuelita Anita who taught her how to cook. Today, Maylene’s values and heritage, both American and Mexican, are something in which her family takes pride. A tradition they love to follow is cooking an authentic Mexican dish every week. Salsas are a staple in their home–they always add it to their dishes–both Mexican and American.

Salsa Wallito produces authentic Mexican salsa norteña in five distinct flavors: Bonita, Chipotle, Verde, Siete, and Tequilazo. Their family recipe is a century old and packed with flavors that will enhance your favorite dishes. The salsas come in three different heat levels to ensure there's an option for everyone to enjoy the distinct taste of a true authentic Mexican salsa norteña. Salsa Wallito uses locally sourced ingredients in their products.

It’s All Greek Olive trees first appeared thousands of years ago in the Mediterranean basin, but it is thought to be the Ancient Greeks who first cultivated olive trees and produced olive oil. They believed that olive oil was a gift from the goddess Athena and used it for various purposes, including cooking, lighting, and religious ceremonies. Olive oil was so important to ancient Greek society that it was used as a form of currency, and Olympic athletes were anointed with olive oil before their competitions and awarded wreaths made with olive leaves for winning events.

DEMI Olive Oil is made in Greece from estate-grown olives and brought to the U.S. by the family that makes the oil. Their small-batch, single origin olive oil is the product of a longstanding family tradition: the roots of their olive trees are deeply embedded in the soil and history of Greece. Their team of Greek olive growers tends to the family olive grove with a commitment to quality and tradition that informs everything from how they care for the land and the trees, to how they harvest and press the olives.

Jamón In There Don Rodrigo Duarte of Goode and Local by Don Rodrigo operates a modern 12-acre farm in Sussex, New Jersey and several satellite fields in Warren County where he raises crossbred and purebred Alentejano (Iberico) hogs as well as Mangalitsa pigs. A true expert in his field, Duarte is exclusively certified by the country of Portugal to raise 100 percent purebred Iberico pigs outside of Portugal. Native to the Iberian Peninsula of Southwestern Europe, each Iberico pig is assigned a unique number as a piglet, and their life and DNA are meticulously tracked by the Department of Agriculture in Portugal.

Free to forage and root on the grains and grasses that carpet the landscape, the hogs are also fed an ample supply of blueberries, broccoli, bell peppers and other excess locally grown fresh produce, along with leftover artisanal bread from Teixeira’s Bakery in Newark. Duarte also supplements the hogs’ diet with the foods that the breed has traditionally been raised on -- chestnuts and acorns from Iberia’s Extremadura region.

Goode and Local crafts the finest handcrafted meats, charcuterie, and sausages straight from their farms to your table. The 16-month growth period of their hogs, free from intensive feeding, results in a distinctive and flavorful product. The taste of the meat from Duarte’s hogs, he says, “comes from nature, from the farmland, whatever herbs and flavors they eat.” Acorns are particularly rich in oleic acid (a monounsaturated omega-9 fatty acid), which penetrates the muscle fibers of the ham as it sweats during the curing process.

A Pita My Heart The husband-and-wife team of Serop and Jasmin Mandjian are best known as Coco and Nana. Serop's middle name is Gregory, and in their native Armenian language, Coco is the nickname for Gregory. As for Nana, this is the name their grandchildren exclaim as they throw open the kitchen door, wild in delight for the food soon to be served.

Coco and Nana were high school sweethearts in Armenia and married a few years later. They came to the United States in 1984, and Coco worked as a diamond setter for more than two decades. They have both enjoyed cooking since they were children, and once they married, they shared their love of the kitchen together. "She's my best friend for more than 45 years," Coco says of Nana. 

As Coco retired from diamond setting, they were able to devote more time to their enjoyment of cooking fresh Middle Eastern foods from scratch. Encouraged by family and friends, they decided to offer their cooking to a broader audience and started Nana's Home Kitchen in 2010. The couple offers a diverse menu of savory and sweet Mediterranean foods, including hummus and other spreads, chicken kababs grilled on-site and served wrapped in a warm pita, empanadas, stuffed grape leaves, traditional cookies, baklava, and more.

Pasta La Vista Pasta is believed to have been consumed in Italy as early as the fourth century BCE. Archeological evidence shows the existence of pasta during the Etruscan civilization, which flourished in the regions now known as Lazio, Umbria and Tuscany. In fact, a bas-relief unearthed in an Etruscan tomb depicts tools and kitchen utensils used to roll and form pasta very similar to those still in use today. By the Middle Ages, pasta had become established as a staple food across Italy, with the poor eating it as a source of energy when meat was scarce, while the rich covered it with a variety of ingredients.

La Trafila Pasta is a Gowanus, Brooklyn based fresh pasta business founded by Jiselle & Luigi Speranza. Their passion for cooking and creating brought them together from opposite sides of the world. They use flour imported from Italy, along with local and regionally sourced ingredients whenever possible, to produce handcrafted pasta, stuffed gnocchi, sauces, tiramisu and cannoli. Trafila is an Italian word referring to the bronze cast die traditionally used in the process of extruding pasta dough to create various shapes.

Got Tofu? Great Joy Family Farm has become just that thanks to the vision, agricultural talent and hard work of Wendy Chen and a collective of her family members who moved to the United States a decade ago from a region in south central China known for its rivers, lakes and rice production. They have successfully parlayed their expertise in rice growing from China to the Hudson Valley, where they cultivate a range of different rice crops in paddies by the Wallkill River.

In addition to their array of locally grown rice and specialty Asian grain products like millet, Great Joy Family Farm makes fresh tofu from their non-GMO soybeans. Although widely associated with Japanese cuisine, tofu was first recorded in China during the Han dynasty, around 2,000 years ago. It was introduced to Japan several centuries later during the Nara period (710–794) by Japanese envoys to China who learned how to make tofu and brought it back with them.

Tofu is rich in protein, important minerals and essential nutrients and can be enjoyed by everyone, whether you're a vegetarian, vegan, or meat-eater. It’s low in calories and cholesterol-free, making it especially beneficial for heart health. Plus, cooking with tofu is easy as its mild taste makes it the perfect canvas for any flavor you want to add! Wendy recommends lightly coating it with cornstarch for a crispy texture before pan-frying it. You can add it to stir-fries, salads, or even grill or bake it with your favorite sauce for a delicious and well-rounded meal.

Stock Up On It In the fall of 2019, Edlin Choi, the founder of Reclamation Foods, left a career in tech to apprentice on a regenerative livestock farm that, uniquely, had its own processing facilities right on the farm. As a result, they were able to make use of the whole animal.

When he returned to New York in 2021, he spoke to 30+ farmers and learned that most of them had a hard time selling bones, fats, and even organ meats. Without the processing capabilities to turn them into more easily sellable products, some farmers stopped taking these nutrient-dense parts back from the abattoir altogether.

So Edlin decided to start buying those parts from local farmers and, taking inspiration from his Korean heritage, turn them into nourishing foods and drinks. Today, their award-winning Korean bone broth, a 2024 Good Food Award Winner and a 2024 Shelfie Awards Finalist, is part of a range of pantry staples. Their flagship collection includes two broths (beef and pork). Each is made with just two ingredients: bones and water, meant to be seasoned by you. Their broth is great for sipping, cooking, and even using in lattes! They will soon be launching heirloom cooking fats (tallow and lard) sourced from pasture-raised, grass-fed animals to further help you reclaim the kitchen and your health.

Reclamation Foods is on a mission to create an alternative food system centered on delicious and wholesome foods rooted in culture. They believe in reconnecting with the wisdom of traditional cuisine, honoring the animals we harvest, maximizing every animal harvest, finding harmony through agroecology, and rediscovering nourishment through food.

Wanna Empanada? Growing up in Lima, Peru, Jessy of Jessy’s Pastries - Empanadas & Sweets remembers both her grandmothers baking the most delicious desserts and pastries from old family recipes passed down from generation to generation, each with a specific style and distinctive Peruvian taste. After moving to New York City at the age of seventeen, she was exposed to all the great American desserts. Along the way, just like the genesis of any good pastry, a fusion of Jessy's Peruvian roots and her New York life happened, baking together the best of her two worlds.

Jessy’s Pastries started out as a Peruvian Alfajores cookie business. It has since grown to offer sweet and savory healthy food such as baked empanadas for meat, vegetarian and vegan lovers, all with a twist that makes the recipes Jessy’s very own. Jessy's Pastries strives to offer the finest quality handmade products by making them from scratch and sourcing ingredients from local farmers whenever possible. With Jessy's Pastries, Jessy hopes to bring to you the best foods of her childhood memories, as well as her very favorite ones from her new home.

You Stole My Tart George, the passionate baker behind Lisbonata, has a sweet spot for two things: Lisbon and baking. As someone who’s always been captivated by the vibrant culture and flavors of Lisbon, he found a particular love for the iconic Pastéis de Nata – the famous Portuguese custard tarts that capture the essence of Portugal in every bite.

George’s entrepreneurial journey began in New York City, where he noticed a void in the city's diverse culinary landscape – a lack of truly authentic Pastéis de Nata. This realization sparked a mission: to bring the genuine taste of Portugal's beloved treat to the bustling streets of the city. Lisbonata is more than a bakery; it's his passion project, meticulously crafted and baked to perfection. Lisbonata prides themselves on using locally sourced ingredients and traditional recipes. They offer unique seasonal flavors while maintaining an unwavering commitment to quality and authenticity.

It’s Not Posh Nosh Simple Fine Foods makes farm-to-table sauces, spreads, condiments and heat-and-eat foods inspired by British pub cuisine. They use simple, locally sourced ingredients to craft British pot pies, Scotch eggs, soups and spreads.

Their range of hearty pies are handmade in small batches for the ultimate in quality and taste. So why settle for a mediocre meal when you can enjoy the best of British comfort food with Simple Fine Foods? Pick up one of their delicious pies and taste the difference for yourself! They’re fully cooked and just need to be warmed in the oven for 20-25 minutes at 300 degrees for an easy, no fuss meal.

So, come treat your taste buds to a tour of the world’s diverse cuisines at your local Down to Earth farmers market this weekend! The “glocal” flavors you’ll discover are not only exotically delicious, but they also come without the pricy travel tab and hefty carbon emissions of flying. A win-win on all accounts!

[manrevo-collaboration]

Glocal みたか

Glocalみたか（グローカルみたか）は、三鷹のボランティア・グループです。留学生と地元の子供や大人が一緒になって様々なイベントを楽しみ国際交流をしています。

マンレボとは留学生向けのイベントとしてマンガのワークショップを行いました。

Facebookはコチラ

[college-counsel]

GLOCAL University, Saharanpur

 Welcome to the University

GLOCAL University, located in Saharanpur, Uttar Pradesh, is a premier institution dedicated to providing high-quality education across a range of disciplines. With a focus on fostering academic excellence, innovation, and holistic development, GLOCAL University stands out as a beacon of learning and professional growth. Our state-of-the-art campus, experienced faculty, and industry partnerships ensure that students are well-prepared to meet the challenges of the modern world.

Facts about GLOCAL University, Saharanpur (U.P.)

GLOCAL University, Saharanpur, U.P., was established with the vision of creating a world-class educational institution that offers a blend of academic rigor and practical experience. Here are some key facts about our university:

Established Year: 2014

Campus Size: Over 300 acres

Academic Programs: More than 50 undergraduate, postgraduate, and doctoral programs

Student Population: Over 5,000 students from various parts of India and abroad

Faculty: Highly qualified and experienced faculty members with international exposure

Research Facilities: Advanced laboratories and research centers

Affiliations: Recognized by UGC, AICTE, and other regulatory bodies

Eligibility Criteria

The eligibility criteria for admission to GLOCAL University, Saharanpur, vary depending on the course and level of study. Here is a general overview:

Undergraduate Programs:

Minimum 50% in 10+2 from a recognized board.

Specific requirements for different courses (e.g., PCM for Engineering, PCB for Pharmacy).

Postgraduate Programs:

Bachelor’s degree in the relevant field with a minimum of 50% marks.

Entrance tests or interviews for certain programs.

Doctoral Programs:

  Master’s degree in the relevant field with a minimum of 55% marks.

  Submission of a research proposal and interview.

 Admission Process

The admission process at GLOCAL University, Saharanpur, is designed to be straightforward and student-friendly. Here are the steps involved:

1. Application Form: Fill out the online application form available on the university’s website.

2. Document Submission: Upload the required documents, including academic transcripts, certificates, and ID proof.

3. Entrance Test: Appear for the university’s entrance test if applicable (for specific programs).

4. Interview: Attend an interview if required for the chosen program.

5. Admission Offer: Receive the admission offer letter upon meeting the eligibility criteria and clearing the selection process.

6. Fee Payment: Pay the admission fee to confirm your seat.

Approvals

GLOCAL University, Saharanpur, is recognized and approved by several national and international regulatory bodies, ensuring the credibility and quality of education provided. These approvals include:

University Grants Commission (UGC)

All India Council for Technical Education (AICTE)

Pharmacy Council of India (PCI)

Bar Council of India (BCI)

National Council for Teacher Education (NCTE)

These recognitions affirm our commitment to maintaining high academic standards and providing students with a recognized and valuable degree.

GLOCAL University Course Fees 2024

Understanding the financial investment required for higher education is crucial for students and parents. GLOCAL University, Saharanpur, offers a range of programs with competitive fee structures. Here is a glimpse of the course fees for the year 2024:

Undergraduate Programs:

  - B.Tech: INR 1,20,000 per year

  - B.Sc: INR 60,000 per year

  - BBA: INR 70,000 per year

Postgraduate Programs:

  - MBA: INR 1,50,000 per year

  - M.Tech: INR 1,10,000 per year

  - M.Sc: INR 70,000 per year

Doctoral Programs:

  - Ph.D. (Engineering/Management/Sciences): INR 1,00,000 per year

The fees mentioned above are indicative and subject to change. Scholarships and financial aid options are also available for eligible students to ease the financial burden.

GLOCAL University Placement Partners

GLOCAL University, Saharanpur, has a dedicated placement cell that works tirelessly to ensure students secure excellent job opportunities upon graduation. We have established partnerships with leading companies across various industries. Some of our prominent placement partners include:

- Infosys

- Tata Consultancy Services (TCS)

- Wipro

- HCL Technologies

- ICICI Bank

- Cipla

- Dabur

- Hindustan Unilever Limited (HUL)

- Maruti Suzuki

Our placement cell conducts regular training sessions, workshops, and industry interactions to enhance the employability skills of our students.

Refund Policy

GLOCAL University, Saharanpur, understands that students may sometimes need to withdraw their admission due to unforeseen circumstances. Our refund policy is designed to be fair and transparent. Key points of the refund policy include:

- Full Refund: If a student withdraws before the commencement of the academic session.

- Partial Refund: If a student withdraws within the first two weeks of the session, a certain percentage of the fee will be deducted.

- No Refund: If a student withdraws after two weeks of the commencement of the session.

The detailed refund policy can be found on the university’s official website.

By choosing GLOCAL University, Saharanpur, you are making a commitment to quality education and a promising future. Join us and be part of an institution that nurtures talent, fosters innovation, and prepares you for the challenges of the global workforce.

For any Admission Queries please feel free to contact us athttps://collegecounsel.co.in/

[corciano-trasimeno-online]

Boom di domande per il bonus psicologico: l'Ordine dell'Umbria fa il punto Nei giorni in cui si registra un boom di domande per il nuovo bonus psicologico, l’Ordine degli Psicologi dell’Umbria fa un primo bilancio sul precede...

[slimethought]

CW for depressing climate stuff at the start, I guess. The book makes up for it, though.

Jason Hickel's "Less Is More: How Degrowth Will Save The World" is excellent. Read it.

Link to the eco-economics book: https://www.researchgate.net/publicat...

---------- Music in order of appearance --------- ???????????* Without - Unfound ???????????* Boss music from Legend of Zelda: Ocarina of time ???????????* My own jingles

*Question marks because the person behind the playlist I got the music from (   • Vaporwave Chill Non-CopyRight Music! ...  ) didn't have the courtesy to credit the artists

#degrowth

[krisrampersad]

When Kerry Met Kris - Negotiating Caribbean Development with US Secretary of State

We heard the welcome news that the USA will return as a member State of UNESCO. This has been as a result of intense lobbying by civil society and behind the scenes cajoling. The US rejoining signal new possibilities for bilateral and multilateral arrangements with Caribbean countries. The work started halted and stayed in abeyance for eight years. That’s how sluggish the diplomatic and…

[as5973422]

Embark on a journey of creativity with 'Animating Imagination: B.Voc in Animation' at Glocal University. This dynamic program integrates cutting-edge courses in animation and multimedia, providing students with a comprehensive skill set. From foundational principles to advanced techniques, the curriculum covers a spectrum of multimedia animation courses, nurturing talents in visual storytelling, 3D animation, and digital artistry. Our commitment to excellence ensures graduates are well-versed in the intricacies of animation and multimedia, making them industry-ready artists capable of bringing imaginative worlds to life. Join us at Glocal University and transform your passion for animation into a captivating career.

[karialtmann]

Soft Mobility: Character Development, performance by Kai (Kari) Altmann in Soft Mobility: Monsoon Season (Precious Cargo), N22, Bangkok, 2019.

See more of Soft Mobility by Kai (Kari) Altmann

[infinite-juliet]

231028 Infinite Nam Woohyun at 2023 Seogwipo Glocal Festa K-Pop Concert © marvel do not edit, crop, or remove the watermark

[goelgangagroupsblog]

Glocal Square Mall is an upcoming shopping center, developed by the Goel Ganga Group and located at the World Trade Center of Nagpur.

https://www.a2zproperty.in/Maharashtra/Nagpur/glocal-square-ground-and/index.html

[evignonita]

He is White, You can't make someone Hispanic who clearly isn't Hispanic https://www.tumblr.com/evignonita/751375507957874688/reason-why-nervous-subject-is-unbearable-he-is?source=share

Mira gringo y la conchetumare

what you said is a bit suspicious tbh, i am white skinned and i am hispanic latina too, this is me :////

it's sad that people like you still believe that being hispanic is just being mexican with tanned skin. hispanic-latino people are very varied ethnically, you would know that if you took a world history book and saw what the colonization system was like here.

anyway, everyone is hispanic in the sims 2 until proven otherwise🤙🤙

PURO CHILE ES TÚ CIELO AZULADO, PURAS BRISAS QUE CRUZAN TAMBIÉN; Y TÚ CAMPO DE FLORES BORDADO ES LA COPIA FELIZ DEL EDÉN; MAJESTUOSA ES LA BLANCA MONTAÑA, QUE TE DIO POR BALUARTE EL SEÑOR... Y ESE MAR QUE TRANQUILO TE BAÑA, TE PROMETE EL FUTURO ESPLENDOR, Y ESE MAR QUE TRANQUILO TE BAÑA, TE PROMETE EL FUTURO ESPLENDOR. DUUUUUULCE PATRIA, RECIBE LOS VOTOS, POOOOOOOORQUE CHILEEEEE SUS ALAAAAAAAS CURÓ; Y O LA TUMBA SERÁ DE LOS LIBRES, O EL ASILO CONTRA LA OPRESIÓN, Y O LA TUMBA SERÁ DE LOS LIBRES, O EL ASILO CONTRA LA OPRESIÓN.... O LA TUMBA SERÁ DE LOS LI-BRES, O EL ASILO CONTRA LA OPRESIÓN

[velvetvexations]

I'm being stalked by someone who screams that I can't stop talking about her despite her having it made it clear she wants "no contact" and then screenshots my blog to spread more lies about me in spite of the fact that I have her blocked and block evading is supposed to be one of my grievous sins

like literally the most I have talked about her recently was with a coded name that doesn't even reference her URL in response to her taking a screenshot of my post and calling me pro-American because memes are hilarious but IRL seriously I would have preferred 9/11 not have happened

I am still not using her URL or her fucking name while she goes around saying VELVET VEXATIONS SHOULD DRINK BLEACH BECAUSE SHE SAID DONALD TRUMP DOESN'T BELIEVE TRANS WOMEN ARE WOMEN NOW EXCUSE ME I SAW MY LEAST FAVORITE COLOR AND NEED TO COMPOSE A MELINCHOLY POEM TO PROCESS THE GRIEF IT'S CAUSED ME

every time a transradfem equates discussing how transphobes feel about us is the same as misgendering other trans people, that's fucking pathetic assuming it's a genuine belief and not just something to performatively break into tears over as intoxicatingly self-righteous justification for thinking only the people they fetishize should be allowed to exist

but apparently! this person has another stalker who sends her posts to other people! and that's really interesting to me, you know, because the only post of her's I've ever received from an anon was one in which she was talking about me! And when that person came off anon to say it was them that sent it, she took a screenshot of that admission but did not include me telling them off for stirring shit

too bad I decided to delete the admission due them using her name and can't prove I gave them that dressing down, clearly I shouldn't have fucking bothered since innocence itself is no protection

she seriously can't stop calling me a TERF while actual no-bullshit TERFs are openly calling on one another to email publishers trying to get me canceled for writing a fanfic where it's briefly mentioned a trans teenager wore her sister's clothes without asking, what the fuck does any transradfem know about TERFs when I'm dealing with actual TERFs and all they are to them is an abstract concept used to bludgeon trans men and non-binary people with

these fucking people do not experience actual fucking problems, they do not have any conception of what an actual problem is, they sit around lying about the traitorous Queen of Tee Em Eees, puppet of the completely fictional AFAB patriarchy, because they do not have real problems and have never had one in their entire lives, like all fucking people who can't go five seconds without reminding you they're a communist because they think it's cool and trendy and makes them sound smart to say things like dialetic materialist epistemology transubstantiating within the imperial core of the glocal northsouth without actually engaging in any of the actual ideals that make communism laudable and worthy of sincere pursuit

the temptation is to say that transradfems do it because they feel powerless to do anything about actual social issues on any level and lash out at anyone they can feel good taking a swing at, but I don't give a fuck, I'm not willing to give them that they're just misguided, I don't think there's a single atom in the being of even one transradfem that cares about about anything beyond the clout they can extract from it, at best everything they whine about is less than a fourteen year old on Livejournal writing about how unfair it is when their parents won't let them get a tattoo except usually the the fourteen year old would be relaying actual events that actually happened

and I straight up do not fucking believe anyone gets hate mail over interactions I've had with them either, I fucking do not believe those obviously bullshit lies while I still get anons calling me zipperits and trying to trigger dysphoria on the assumption that works on me for saying I think transmascs aren't cis men

in fact, I kinna half-joked about it before, but I think I now just fully believe it one hundred percent was a fucking trans rad fem - probably even this one in particular! - who sent my published work to that TERF the other day, because I haven't had that pinned or brought it up in months and I've never gotten attention from TERFs before this month outside of one or two comments that went nowhere

motherfucking hellsite

fucking internet

fucking stupid motherfuckers

[goldensmilingbird]

I watched the interview with Zag and Aton Soumache (he's the executive producer for ML and honorary president of Mediavan) and took some notes. I'm not going to retell the whole interview here, only certain parts, you can watch it on your own if you wish (it's an hour long).

It bugged me a bit that it's called "Meet the creators of Miraculous" even though Astruc wasn't there and Aton is more on the business side, from what I understand. But anyway.

The interviewer asks Zag about how they developed this universe, and Zag talks about how the market at the time was against girl power and it was hard to sell, but ultimately "the world embraced the vision and it became what it is today". He also says: "we didn't just want to produce just content, we wanted to launch a brand". To make it huge, one of them had to go to US, so Jeremy went, and Aton stayed in France. The idea with Miraculous was to be "glocal" - basically to keep their local, French culture and influences while making it global.

Then he talks about anime influences - and this sent me, I'll just put the whole quote: "And when you look at the anime from Japan, there are girl powers, there are girl power superheroes, but they're very very sexy. [...] And this is something that is culturally okay there, but in France or America, it's just impossible. But when you look at the message behind it, these are girls who save the world. And when I grew up watching like, Sailor Moon, at this age I didn't even realise that she was super sexy. I was just...watching, and her aspirational character, and I was waiting for the final combo when she will do, you know, the super flashing light from the power of the Moon and kill the villains, and that's just what I was excited about".

So he wanted to mix this magical girl power with American look and feel of the comics. He thought about how he liked Goku or Spiderman and as a kid he didn't care about what studio was behind them, they were just characters to him, and so he approached Ladybug the same way. Then they discuss licensing, and how it's hard to do "if you don't start in the beginning, in the creative process" (in Aton's words), or, like Zag put it, "you don't make the toys of your content, you have to think about it as a brand"; "once you have the DNA, you can tell different stories, Ladybug will remain the same".

And they move on to talking about the movie. Aton says that you might think it's easy to make a movie for a brand, but it's the opposite, because it has to be different from something you can watch for free on tv, but also not dissapoint the fans. "And somehow when you say it's a success on tv, people say okay, it's for the young audience. And we wanted to make a bigger audience, we wanted to make a family movie". That audience distinction surprised me a bit.

Zag couldn't bring the show team on the movie because they were constantly busy with the show. He says it was painful because they had "great beginning and great ending and great stories" but every time they'd be like "omg we cannot say this, in episode X she said the total opposite". So for example they had planned an intro (you can see the animatic here, if you haven't seen it), where Marinette moved into Paris from China but then they remembered that "wait, in the Shanghai special she said she's never been to China" and had to scrap it. And also Zag couldn't be aware of everything that was going in the story room because he was so focused on the movie. (I wonder how much of the movie was Zag knowingly diverging from the show and how much was him forgetting or not knowing what's canon)

Aton says "the idea came from the music". Zag was preparing songs for a musical, when someone said that the music was so emotional and had a cinematic feel, we should go for a movie. Aton said the idea was "crazy", but also that they had something unique 'cause no one ever did a movie with superheroes singing. And also to them, it was opportunity to bring new people, especially parents into the show. And according to them, it did work because parents were going "I can see why my kid is crazy about this show now" and the ratings did get higher.

The interviewer asked how many people are working on the show, Zag said they started at 3, then 4, then 10, now there are like 15 to manage the story, and to manage the brand around 200. 120 in France, and the rest in America, and some in Asia, Africa, etc. He also mentioned they brought in new writers, because the show needed "fresh blood" and some writers move onto other projects, but Thomas and Sebastian are still the "keepers of what the episode should look like".

He talks about Lady Tiger, and how she's from Japan and has cancer and is balding, and how his dad went through the same thing. "When someone is sick, it's their whole family that is sick". And adds: "we have like 10 characters in the next 11 years, and they're like, all written and all in production already" (which I already rambled about, but I cannot imagine them all being in production at the same time).

They talk about animation some more, but what I wanted to know is their answer to the last question about AI. Basically, Aton was like, AI is scary for live action folks but not for us, because "AI is animation, you go quicker" and "if we can go from 4 years to 2 years with AI, I'm only happy with it". And Zag's stance (based off this and another interview) is that genAI can't replace imagination and passion (I agree) but it's still a great tool (ehhh) and it's "just a computer", "nothing about it to be scared about".

And that's where it ends.