I haven’t blogged about the 2nd NC Science Blogging Conference lately because it’s filled up! And this time we mean it! Bora and Anton and Brian have done a great job getting great folks as speakers, collecting swag, lining up sponsors and getting the word out. The result is that we’re well funded and well supplied and have a distinguished crowd coming. (see also the Facebook group).
Bora gets the penultimate paragraph in the article:
Indeed, says Bora Zivkovic, a circadian rhythm expert who writes at Blog Around the Clock, and who is the Online Community Manager for PLoS ONE, the various experiments in Science 2.0 are now proliferating so rapidly that it is almost impossible to keep track of them. “It’s a Darwinian process,” he says. “About 99 percent of these ideas are going to die. But some will emerge and spread.”
Yes we’re all set for DJ Spooky‘s visit to UNC and to Duke. ibiblio is handling the UNC part which will be a free discussion/performance/demo on Friday February 8th at 3 pm at the Carolina Union’s Great Hall. Facebook event page here.
At Duke, Spooky will perform a World Premiere of his “Video Soul: WattStax to the Avant Garde” at 8 pm on Saturday evening February 9th in Reynolds Theater. Order tickets and get more info here.
“You have a generation faced with a society with fundamentally different properties thanks to the Internet,” says danah boyd, a fellow at the Berkman Center for Internet and Society at Harvard Law School. “We can turn our backs and say, ‘This is bad,’ or, ‘We don’t want a world like this.’ It’s not going away. So instead of saying that this is terrible, instead of saying, ‘Stop MySpace; stop Facebook; stop the Internet,’ it’s a question for us of how we teach ourselves and our children to live in a society where these properties are fundamentally a way of life. This is public life today.”
Ian Rogers of Yahoo! Music posts his talk to the music industry at the Aspen Live conference. He’s got slides, he’s got video, he’s got attitude. He puts it out there saying that he will no longer “spend his energy attempting to create scarcity.” That means for starters no DRM but there’s more said smarter in his talk and posting.
ibiblio connection: We hosted the Internet Underground Music Archive (IUMA) and worked with firstname.lastname@example.org in the early through mid-1990s.
All the considerate people that I know alert us of this new study from American University’s Center for Social Media, “Recut, Reframe, Recycle: Quoting Copyrighted Material in User-Generated Video” headed by Center director Pat Aufderheide and Peter Jaszi, co-director of the American Law school’s Program on Information Justice and Intellectual Property. “The study is part of a larger Participatory Media project, funded by the Ford Foundation as part of the Center for Social Media’s Future of Public Media Project.”
Great for the reading and for the great video examples that are used. Not the least of which is one of Pat Aufderheide cracking up over some of her favorites (at right from Chronicle.com). Joe Bob says check it out.
Bruce Egan gets well-deserved good attention in today’s Chapel Hill News. The online version would rather show a picture of a hops toaster than of Bruce with his bass guitar for some reason though! The paper version features Bruce at front page center with a great photo and write up. (If I can find the picture, I’ll add a link here).
I cooked a big mess of caldo verde over the weekend using last year’s recipe more or less — with collards not kale. So for today, I thought I’d make the non-puree-based version and serve it up with some masa harina based cornbread.
Next I varied the caldo verde recipe a bit. The major change is to not puree the potato, onion, garlic, sausage, and stock. Instead I just kept it there clear (or as clear as that combination can become). I found some linguica (Portuguese sausage) and used that but it was a little mild so I also added a good bit of hard Spanish chorizo picante. I used two cans of locally produced Luck’s blackeyed peas rinsing them before adding them to the stew.
The result, a good spicy broth (thanks chorizo picante) with wonderful flavors in each bite. The two sausages were complimentary and the potatoes were great as bites instead of puree. The beans and collards gave us a promise of wealth and luck for the coming year and the carrots provided additional color and a slight crunch to the texture. I used a food processor to really shred the collards well — something my house prefers to dealing with the julienned bits — one upside was that the good collard flavor really penetrated the broth.
And it looks beautiful, the colors of the collards, sausage, potatoes, and carrots showing well and tasting great.