

How do you get hypothermia and/or any toxicity from a pool you dive into only once an hour?
I mean the high divers aren’t lounging in the water or diving constantly every 10 min.
Should the water be room temp or warmer? With no chlorine? Possibly, piped from the bathroom? Would more pay suddenly make the exact same pool comfy?
How would Brooke Shields solve the problem having seen this awful tragedy first hand?












BUT exploring how the addition of stuff like rice to regional dishes in order to increase yield… how techniques of necessity like that helped evolve traditional cuisine in the south, Cajun and Creole cooking… also how ingredients of necessity like potatoes are not just a random starch but a life blood and the source of a thousand dishes… stuff like that is worth a series.
I think there really could be a great cooking show that highlights stuff like that; especially as a vehicle to show how to turn traditional wisdom into practice.