If you didn’t read this week’s post “A Not-So-Simple Twist of Fate” I will read it to you, dramatically and enthusiastically, below. 👇
Reading commences as soon as you hit play. Enjoy!
Notes from the Captain
My precious crew, my hardy mob, I salute you with a crispness that rivals a really fresh potato chip. Welcome to another Friday.
My confession: I ate waaaaay too many Oreos for this.
Did I really need props? I have asked myself this many times over the past week. I think the answer should be NO, but the sugar fiend in my brain was all “gowon! You need them!” and here we are. Or there I was and there I went and now they’re gone and thank all the stars of the Southern Cross because I have none left to eat. 🫳
Did twisting Oreos on camera add anything to the video? Hmmm… not sure. You be the judge. Did twisting Oreos set my ‘less processed sugar in my life’ quest back a long way? Yes. Yes it did. I don’t need to be judged on that and trust me, as much as I’m bitchin’ about it, I loved it while it was happening and what’s done is done.
Not sure when I will eat another Oreo though. Editing this video was like eating a whole packet all over again.
I’ve included a link to the Oreo twisting study below plus some fun related video content for your amusement. If you’ve ever been curious about how Oreos are made, quash that curiosity with today’s post.
And on that sugary note, I shall leave you to watch the video and listen to the audio and see you next week.
Keep creating, keep dreaming, and keep twisting that humble cookie for the cream.
Your Captain, Janeen 🫡
Thangs from this episode…
👩✈️ The job of Oreologist
Here’s one story on the study and the Oreologist at MIT who took on this important research:
MIT Scientists Twist Apart More Than 1,000 Oreos in Search for Perfect Method
and another:
Why Oreo Cream Only Sticks to One Wafer When You Twist It Apart, According to Science
The final study was published in the journal Physics of Fluids 34. Get at it.
On Oreology, the fracture and flow of “milk's favorite cookie®”
Fun fact from the study:
“While Oreos are not commonly considered to be a fluid, Oreo creme is a member of the class of flowable soft solids known as “yield stress fluids,” which are fluids that act as soft solids when unperturbed and only flow under a sufficiently large applied stress.”
Here is the 3D Oreometer made specifically for Oreos (the above one is just the regular Rheometer they used for the study.) You can download the files for your own 3D printed version, perfect for all your Oreo twisting studies in your domicile.
👩✈️ How Oreos are Made
👩✈️ The Deep Fried Oreo recipe you never asked for
And you also never asked for the deep fried Oreo Bites.
👩✈️ Oreos. The work of satan?
👩✈️ Tim the Beaver, MIT’s favorite engineer
👩✈️ I hate everything about this video
Eat your Oreos however you damn want!
It really has made me mad watching that. (And not just because I’m out of Oreos.)
Thanks for listening/watching and sharing this week. If you want to chat about any of the concepts in this week’s post—or just in general—feel free to leave a comment for the Captain (it me.)
Do. Make. Be.
🫡
Shameless Podcast Plug
Listen to audio versions of early issues of The Stream on my podcast, Field of Streams, available on 👉 all major podcasting platforms 👈
Here’s Apple
Behind the Streams, Ep. 41: "Twist"