I’ve owned my Sony A7s for close to a year now. I preordered it shortly after NAB 2014 and snatched it up right when it became available. I quickly found it to be an excellent B-camera to my FS700. To unlock its full 4K potential, I also preordered and got in the Atomos Shogun. Although we don’t shoot 4K often, I still enjoy having the option to shoot to the higher resolution and also the various flavors of ProRes which match my FS700 with my Convergent Design Odyssey 7Q.
Recently Atomos released their 6.2 update which among other things added the ability to shoot to Avid DNxHD (for HD) and DNxHR (for 4K). One little mode I found curious in the DNxHR settings was DNxHR LB. The LB stands for Low Bandwith and I saw the shooting time on a 256GB SSD jump from 46 minutes to nearly 4 hours. Okay, you’ve caught my attention.
Typically you might ignore such a highly compressed version of a codec on your recorder, dismissing it as simply for proxies. However, the A7s only outputs 8 bit over the 4K HDMI signal. So is shooting to the 10 bit depth of DNxHR HQX or ProRes HQ/422 overkill? Let’s find out!
I tested HQX against LB since HQX is the only version of DNxHR that supports 10 bit. You can find all the bit rate info for DNxHD/HR here. First step, after shooting the footage, was to install the codecs for DNxHR. After some digging, we found the download link. With that installed, we were able to load the footage into Adobe Premiere.
I find the most challenging scenarios for most cameras are shadows and gradients. This is where you start to see compression, noise and banding. To test this, I shot two different scenarios. The first was motion blur. Having this much motion and gradient in the frame can overwhelm the codec and cause it to break. The second was a shadow gradient. Simply shooting a wall that had a very gradual tone change can also cause 8 bit codecs to break due to the lack of color information across 8 bits.
Click the following links to see the images in full 4K.
DNxHR LB – Motion Blur
DNxHR HQX – Motion Blur
DNxHR LB – Motion Blur Cropped
DNxHR HQX – Motion Blur Cropped
DNxHR LB – Shadow Gradient
DNxHR HQX – Shadow Gradient
DNxHR LB – Shadow Gradient Cropped
DNxHR HQX – Shadow Gradient Cropped
DNxHR LB – Shadow Gradient Graded
DNxHR HQX – Shadow Gradient Graded
Although this isn’t exactly scientific, you can see the similarities and differences of the codecs. Across the board, HQX does better. There is less noticeable compression, banding and loss of information in the picture. The image is also much sharper in HQX which is important if you plan on cropping in or displaying in full 4K. But is it worth the nearly 5x space requirement? That’s really up to you. In an 8 bit environment, I feel that LB does remarkably well and may be perfect for most of my A7s shooting. LB looks very similar to most AVCHD footage I’ve worked with and seems to fall apart pretty close to the same point. So if you’re comfortable shooting something in AVCHD then you probably would be comfortable shooting it in DNxHR LB especially if you plan to downscale to HD in the end. If I’m doing something that I feel I may end up heavily grading or that I want the added security of the best possible image out of the camera, then I will probably go to HQX or ProRes HQ/422.
I will bring up the GH4 as a final comparison. The GH4 shoots to a 100 Mbps (12.5 MBps) bit rate internally. DNxHR LB is 18.26 MBps which is roughly 146 Mbps. Very similar in file sizes and quality. Of course the GH4 has the option to output 10 bit 4K if you get the added module.
For me, the A7s is still the perfect little camera for my needs. When I need high bit depth, I’ve got my FS700. But for gimbal work, low light shooting and other small-camera rigs, the A7s is a great tool. Having the option for higher compression in 4K is really handy and great for playing around with 4K without filling up my hard drive too fast.
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Even during his days off, Raul Morales gets spotted by fans. On a recent visit to Universal Studios Hollywood, Morales, owner of Taqueria Vista Hermosa in Los Angeles, was waiting in line when he heard shouting.
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Roasting meat on a spit or stick is likely among humans’ most ancient cooking techniques, says food historian Ken Albala, a professor of history at the University of the Pacific.
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“I think the reason that it’s associated with men is partly because of hunting, and the tools, or weapons, that replicated what you would do in war,” Albala said. “When you celebrated a victory, you would go out and sacrifice an animal to the gods, which would basically be like a big barbecue.”
Roasting meat is not as simple as dangling a hunk of meat over the flames. When roasting, meat is not cooked directly on top of the heat source, Albala says, but beside it, which can generate richer flavors.
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Even during his days off, Raul Morales gets spotted by fans. On a recent visit to Universal Studios Hollywood, Morales, owner of Taqueria Vista Hermosa in Los Angeles, was waiting in line when he heard shouting.
“People called out ‘Chef Al Pastor! Chef Al Pastor!’” Morales said, laughing. Morales, who was born in Mexico City, came by the nickname through decades of hard work.
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He’s the third generation of his family to make al pastor tacos, their fresh tortillas filled with richly seasoned pork shaved from a rotating vertical spit.
“My recipe is very special, and very old,” he said.
Yet while Morales’ family recipes go back generations, and similar spit-roasted meats like shawarma and doner have been around for hundreds of years, his tacos represent a kind of cuisine that’s as contemporary and international as it is ancient and traditional. When you thread meat onto a spinning spit to roast it, it turns out, it doesn’t stay in one place for long.
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‘Any place you have a pointy stick or a sword’
Roasting meat on a spit or stick is likely among humans’ most ancient cooking techniques, says food historian Ken Albala, a professor of history at the University of the Pacific.
Feasts of spit-roasted meat appear in the Homeric epics The Iliad and The Odyssey, writes Susan Sherratt, emeritus professor of East Mediterranean archaeology at the University of Sheffield, in the journal Hesperia.
Iron spits that might have been used for roasting appear in the Aegean starting in the 10th century BCE. Such spits have been unearthed in tombs associated with male warriors, Sherratt writes, noting that roasting meat may have been a practice linked to male bonding and masculinity.
“I think the reason that it’s associated with men is partly because of hunting, and the tools, or weapons, that replicated what you would do in war,” Albala said. “When you celebrated a victory, you would go out and sacrifice an animal to the gods, which would basically be like a big barbecue.”
Roasting meat is not as simple as dangling a hunk of meat over the flames. When roasting, meat is not cooked directly on top of the heat source, Albala says, but beside it, which can generate richer flavors.
“Any place you have a pointy stick or a sword, people are going to figure out very quickly … if you cook with it off to the side of the fire, it’s going to taste much more interesting,” Albala said.
Rapid City, South Dakota (CNN) —Nestled in the Black Hills of South Dakota, Rapid City is a scenic urban getaway that hasn’t lost its small-town vibe.
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Rapid City promotes itself as the City of Presidents, a nod to its location 24 miles from South Dakota’s most iconic attraction, Mount Rushmore National Memorial.
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In town, locals know summer’s in full swing when tourists are snapping selfies with bronze statues of Harry S. Truman and Richard Nixon. Street corners throughout Rapid City’s historic downtown are home to life-sized sculptures of nearly all US presidents. (President Donald Trump’s statue has been unveiled and will be installed in fall 2025, and President Joe Biden’s statue is in progress).
The trail of presidents, which launched in 2000, is a self-guided experience. The visitor center downtown has a City of Presidents Guide, or you can download a digital version to take a walking tour or scavenger hunt.
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Founded in 1876 by disheartened gold prospectors, today downtown Rapid City is a mix of historic landmarks such as the 1928 Hotel Alex Johnson and the 1912 Elks Theatre, along with restaurants, coffee shops, specialty stores, boutiques and art galleries that reflect the busy modern city. An indoor aquaponics farm, sourdough and gluten-free bakeries, a meat market and deli specializing in locally raised beef, and a comedy club are some of the new additions to downtown, just in the past year.
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Cracker Barrel’s modern makeover doesn’t stop with redoing its restaurants. It’s dropping the barrel and the man from its logo, too.
On Tuesday, the Southern-inspired casual dining chain unveiled a new logo “rooted even more closely to the iconic barrel shape,” but without the barrel itself — a central part of the brand’s identity since 1977. (As for the the barrel itself, it was “essentially the water coolers of the day,” Cracker Barrel explained in a blog post.)
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Cracker Barrel has also been remodeling some of its 660-plus restaurants. The chain has “decluttered” the interiors by removing the country-themed trinkets that lined the walls and lightened up the interiors, shifting away from the dark woods. So far, reaction has been mixed on social media, with some videos on TikTok going viral voicing their displeasure.
Masino remains adamant that the renovations are working, telling ABC News this week that “people like what we’re doing” and that feedback has been “overwhelmingly positive.”
In June, Cracker Barrel posted an unusual earnings report for a restaurant: It’s taking a $5 million hit from tariffs because of its retail shops, which largely has products imported from overseas. Restaurant revenue and same-store sales both slightly grew, mirroring other increases casual dining chains are experiencing.
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