Book review - Straddling the Hound - The Curious Charms of Long-Distance Bus Travel · 30.08.16 by colin newell
When humanity first put one foot in front of the other and locked its gaze on the horizon, the force of curiosity and exploration would inevitably build nations.
Without a curious nature and desire to follow the sun, we would be an entirely different people living in an entirely different world.
Retired medical doctor, Trevor Watson, is one such 21st-century explorer who finds the attraction of the open road impossible to resist. At a very early age, Trevor would sit in his bedroom and gaze at a large full colour Mercator map; he would imagine ocean journeys between tropical outposts. These junkets would often involve ingenious plans to avoid pirates, bandits, and encounters with malarial mosquitos.
Responsibility and practical demands of life in the adult world settled in and Trevor (in a candid and wry admittance) reluctantly decided on a career in family medicine. It would be a wise choice since it created an opportunity to meet his lovely wife of 46 years and travel and work in some interesting corners of the globe. Being a family physician also led him to write a column dealing with health issues for several Canadian newspapers in the 1990s.
In Trevor Watson’s debut release, Straddling the Hound he takes us on a series of explorations into the American hinterland. He frequently integrates etymological and linguistic analysis of place names, regional personalities and the very industry and infrastructure of the open road.
The book has more substance and surprises than what you would expect at first glance. Straddling the Hound is a very satisfying reading experience – as page after page of first person travel observations reveals unflinchingly detailed explanations of place names, people and the regional origins of successful businesses that ultimately thrived because of travel.
As you would expect, a book about bus travel in North America is not all about smiling faces. This is not the simpler times of the 1950’s and 1960’s. A journey on a trans continental bus is as much about discovering something new as it is seeing the seedier side of the American experience:
One chap particularly caught my eye; he was as stocky as can be; his neck must have been 20” around. He was, I imagined, Carlos “Chopper” Ramirez, out on weekend parole. He had cryptic messages tattooed on his neck and bald scalp. His head actually seemed suffused, as though it was about to explode. Oddly enough, he had – of all things – a huge golden polo medal hanging around his neck. I’ll bet you anything it was stolen, or maybe won in a knife fight.
I found myself drawing the curtains on my suburban home as I fell deeper and deeper into Dr. Watson’s first person dystopian vision of downtown America. That feeling would pass as the writing gave way to a folksier and journalistic treatise on the very fabric of America’s open road, its people, the itinerant among us and the many meanings of our journey.
Straddling the Hound is not just about the bricks, mortar, concrete and blacktop of our interconnecting matrix of highways that connect all the people in their varied splendour. Its also a fearless gaze at the strata of society. Dr. Watson takes us on a sojourn under the soiled fingernails and into the duffle bags of the every day people that ride the bus – heading home, leaving home, and often away from a temporary home. He flirts with often acerbic descriptions of frustrated employees and drivers of Greyhound. He explains the origins of highway-byway diners like Denny’s:
Denny’s was founded in 1953, in Lakewood, California, by Richard Jezak and Harold Butler. The original name was Danny’s Donuts, but a few years later was changed to Denny’s to distinguish itself from a competing chain called Doughnut Dan’s.
More than anything else Trevor Watson wants to achieve his mission; to find out about the very essence of the people that he encounters; to understand them and their history and their place in the modern world. It is, I think, the thirst for knowledge that powers, in part, the motivation of the (as Trevor describes himself) hodophiliac – someone who’s fond of or loves traveling.
Dr. Watson (Photo above) takes us on a dusty road trip leaving us significantly more curious about the world around us. I am very confident that readers of this blog would definitely enjoy putting on their traveling shoes and taking a ride on this bus. Copies of “Straddling the Hound” are available on Amazon.ca and also at Tanners Books in beautiful Sidney, British Columbia, Bolen Books at the Hillside Mall and Ivy’s Books in Oak Bay.
Colin Newell is a Victoria resident, on the southern tip of Vancouver Island, who is constantly in search of a great cup of coffee and a good book to read.
Social media 101 - 10 things about todays internet · 23.08.16 by colin newell
25 years ago the World wide web was born. In the beginning it all seemed simple enough: Web pages were 100% information. Eventually they would include photos and multi-media. At that point the entire resource became limitless as a medium for knowledge deployment, information sharing and instant global communications.
I am fortunate enough to have been born before the internet. To have lived at a time where I did not have instant access to everything, I think, was something of a developmental benefit. It was a valuable experience. Like growing up without electricity or television… not that I was one of those people! It gives one perspective.
At this 25th anniversary juncture, I have some thoughts and questions about where we are at right now – and yes, it is going to come across as “you kids get off of my lawn…” Here are 10 thoughts:
10.) When did content on the internet become all about search engine ratings? Everywhere you look, you see rubbish, junk content and click bait. This article, for a refreshing change, is 100% information. There is nothing for you to click on, no sensational content, no mass reloads of pages to see one simple article. You are not forced to load 10 pages of ads to see a 300 word article. It respects you and does not treat you like a fool. This is actually the top thing that gets me fuming. Because I am fuming, I put it at the top of the list!
9.) When did the internet (our greatest knowledge resource) become so dumbed down and assume we are all stupid? We are not stupid. The average person functioning on this planet is quite smart. You have to be to survive. So why does the “internet media” feel that we are all idiots?
8.) Where there is potential for so much more we see endless quantities of junk or rubbish content, scandal sheet articles, click bait and pointless advertising shills that pose as meaningful consumer reviews. It’s everywhere. This article has no hidden agenda. There are no surprises. No insults.
7.) Whither integrity? I may not believe in the same things that you do, but I have stood for some things all the years I have been online and have not really changed my perspective that much.
Websites that try and pass off rubbish for pure profit – or legitimate media sites that include rubbish content (like our local Times-Colonist newspaper) leave me feeling kind of cold.
In their favour I imagine that the life of newspapers is a pretty tight one right now and maybe their very survival depends on this strategy.
6.) Too much information. Yea, I use Facebook and Twitter. When did the curtain of a reasonable expectation of privacy fall away with everyone (quoting a dear Hawaiian friend…) “Drop their panties for the camera…” Is it because we all want to share every moment of our lives and all our desires OR have we been conditioned to do so. I think it is the combination of the two.
5.) Is this a lost opportunity. I think every day we are given the chance to make a small contribution to the greater good of the Planet. The power of the internet and access to information could help us do this. But we waste our time running around after junk content, passing off jokes and gags as a meaningful use of our time and chasing phantoms in the street as a game (Pokemon…) Yup, full on old man rant now!
4.) I’ve still got hope. Actually, I think during a crisis situation the net becomes an awesome tool for coming to the rescue and marshalling a response really fast. Examples include the devastating Earthquakes in S.E. Asia (Indonesia, Thailand), Japan and Haiti. There is no question that people can pull together when they need to. And who knows, maybe the greatest global challenge is still ahead of us.
3.) Why all the eggs in one basket? I worry about the centralization of media and information on the internet and the abandonment or neglect of traditional forms of media, like newspaper, TV and radio. When you think about it, for the consumer, radio is one of the most economical mediums to reach a very large audience at little cost to the end consumer. TV used to be like that in the day we had TV antennas. Truth is, you can still put up a TV antenna and pick up a lot of good stuff – even HD. Most people don’t know this. For most of us, our cable bill (often bundled with internet) is often the priciest of utilities that we have little or nothing to show for our expenditure at the end of the month… apart from wasted time maybe.
2.) Spam is still king. It takes many forms but by and large, unwelcome e-mail is still the bane of the internet that has been with us every day the internet has existed. If anything, our laws and tools against spam may actually be improving. Ironically perhaps, we have grown to trust online commerce for its robust nature, selection and time-saving capabilities and it might just be that we don’t even need spam anymore – of that it might be completely ineffective anyway.
1.) There is hope. I just told you a bunch of different things. Perhaps they may have been laid out in a haphazard manner without the best grammar or punctuation. What I have tried to do is challenge my readers on some level, getting them to stop and think for a few minutes. This content is simply that. Content. No more. No less. So on this 25th anniversary of the world wide web, I offer you this. A single page of words with no music, no photos, no links, no promoted content, no rubbish or bullshit.
Take this knowledge freely. And in your internet travels, keep a watch out for the truth and integrity – two things often in short supply.
Colin Newell is a Victoria area resident, writer, technical analyst and a bunch of other things who has been writing on the internet for an awful long time.
Food, drink and smoking Summer 2016 · 19.08.16 by colin newell
Having saved up for a house, back-yard and BBQ for going on 20 years, you can imagine my delight when all of this actually came true!
I now have the house and back yard and a very beat up but serviceable Weber Genesis 3-burner 300 series BBQ that is still cooking away (and over ten years of age…)
And in the first 60 days of living in our house, I BBQ’ed 45 nights! We just started our 3rd year in the house 1 month ago! Amazing. I am a better BBQ chef now but what kind of smoker am I?
Well, I am not a smoker at all – but I could aspire to be.
And if learning how to gas flame BBQ cook is one skill, then learning how to smoke meat is an entirely, ahem, different kettle of fish. But let’s discuss some basics.
Smoking meat to perfection requires much more finesse than many people are aware of. There are two distinct setups when it comes to the arrangement of a smoking system: the vertical setup, and the horizontal setup. In the vertical setup, the fire can be as low as the bottom level of the apparatus, separated from the meat at the top with water and smoking wood in the middle.
In the horizontal setup, the cooking chamber, water, meat, smoking agents, and firebox are all connected. Of course, it is also possible to achieve good smoking results simply by using a regular grill. The source of heat for completing the smoking process can be achieved with a number of different agents, including wood, steam, electricity, gas, and charcoal.
The greatest challenge in being able to achieve a consistent temperature throughout the meat is to be able to maintain a constant, healthy flow of smoke. Generally speaking, those who are new to the art of smoking meat will be best-suited with an electric smoking apparatus.
Generally speaking, indirectly seating through smoking is a method adopted for larger pieces of meat. Naturally, different cuts of meat will have a different amount of time that will be most ideal for dispersing the heat of the smoke across the full surface area and throughout the entire cut.
The attached graphic gives you a great idea how different meats or proteins respond to smoke – or in other words, “when they are done…” It was a neat graphic to look at and the attached image prints well – so use it freely and learn a bit more about “smoking” – smoking of the healthy kind that is!
What you can do is open up the graphic by clicking on it and then right clicking it to save to your desk top.
Or (and this should work better…) Click on this – smoking-times-and-temperature.jpg
Now I need to get out some of those hickory wood chips I have kicking around!
Apologies in advance to my lovely Vegan and Vegetarian friends.
Colin Newell has been writing this blog for over 20 years and you will notice the absence of junk content, click bait, promo links and other rubbish. We are better than that and everyone should demand better content!
A slight book review - Adventures in Solitude · 11.08.16 by colin newell
One would hardly think that we could improve on the relative paradise of Kona, Hawaii – a coastal village often basking in a seemingly endless summer sun, caressed by a cleansing surf and feeling the gentle quiet of the off season.
Despite this perfection, we did. And we did it with a book no less.
And what better book than one that dishes out surprises and regional familiarity by the pail full.
As a Canadian West coast resident who grew up in the in-between zone of not quite country but not quite city life of Southern Vancouver Island, it felt familiar reading a comprehensive, compelling and honest tale of a young man’s coming of age in the blustery South West coastal region of British Columbia. This area, often so unflinchingly merciless, so physically and mentally challenging, was the backyard of my childhood.
Although I have never been in the heart of Desolation Sound, I have been in the region. One of the towns mentioned in the book, Lund, which is the gateway to Desolation Sound, was one of my last stops on many roads trips exploring the area. It is up the road a ways from Powell River at the end of a fully paved 6600 mile road that reaches all the way to Santiago de Chile. And yet, it is, has been and will always be the road less traveled.
I have been to similar places to Lund on Vancouver Island like Port Renfrew, Port Hardy, Telegraph Bay, Ucluelet and many, many others. They are the very fabric of this region and offer a glimpse of what life is like in almost complete isolation.
As pages rolled by I would soon come to realize how much of B.C. wilderness was in my own blood – ready to be relived and re-appreciated.
Adventures in Solitude chronicles the life (particularly the early child development) of CBC host and journalist Grant Lawrence – a fellow who comes across as a chatty and witty pop culture expert and music critic perhaps lacking the kind of depth and dimensionality I have come to expect from other more seasoned and elderly statesmen of Canada’s beloved public broadcaster.
So, imagine the delight of tucking into a randomly selected volume from Victoria’s premier bookstore Munro’s for the purpose of getting me through the fairly routine 5 hour flight from the West Coast to Kona, Hawaii and realizing that there was something truly great between these soft covers. Its resonance with so many hardy Canadians, in part, explains why the book has picked up so many accolades so quickly.
Because, for me, a slightly outdoors kind of guy, here was a story that resonated so deeply in my coastal consciousness that on some minute level I felt like parts of me were incorporated into the book.
Raised in a dissimilar vein to my own, Grant’s background was from tony West Vancouver where lawyers, developers and family money call home. Grant’s dad was a property developer of some note and success and happened upon a piece of land in B.C.‘s coastal wilderness at one of those “just at the right time” moments. Spending summer after bucolic summer in Desolation Sound, the Lawrence family found themselves becoming part of the regional history and folklore of the area.
I do not want to spoil the story though folks – you will have to buy a copy for yourselves. Any long time B.C. resident or Canadian that loves the outdoors and spent part of their formative years anywhere near the coastal wild of the West Coast needs to read this book.
This book reminds me of a really good non-fiction version of a Doug Coupland novel – and I hope that neither of the authors find this insulting because I think Coupland is utterly brilliant – and of course as a British Columbian I relate to his work as well.
And another important lesson for me revealed – having figured out that Grant Lawrence was more than the sum of some City parts…
Never judge a Man… or a Book… by its cover.
On location in Kona, Hawaii – I am Colin Newell.
Summer Cooking 2016 Chapter 1 Butter Chicken · 8.05.16 by colin newell
I am a huge curry fan – the hotter the better. This is a very easy recipe to build – and you can heat it up or cool it off however you see fit.
1 cup plain yoghurt Greek style High fat content
2 TBL lemon juice
2 TSP Tumeric powder
4 TSP Garam Masala
1 TBL chili powder (ground dried chili powder)
2 TSP ground cumin
2 TBL fresh grated ginger
5 garlic cloves crushed
1500g chicken thigh filet cut into bite sized pieces
2 TBL vegetable oil
2 minced shallots
2 cups tomato passata (tomato sauce in a glass jar)
2 TBL sugar
2.5 TSP salt
2 cups half/half cream
a.) Combine the marinade ingredients with the chicken in a large bowl. Cover and refrigerate overnight.
b.) Heat the vegetable oil over high heat in a frying pan – (we use a dutch oven)
c.) Add 2 Minced shallots to the frying pan and cook about 2 minutes.
d.) Add the chicken coated in the marinade and cook for around 3 minutes or until the chicken is while all over.
e.) Add the tomato passata, sugar and salt to the mix – turn down heat to low and simmer for 20 minutes.
f.) Do a taste test to see if it needs more salt.
g.) Add the cream to the mixture – mix to combine – then remove from heat.
Garnish with cilantro leaves – serve with basmati rice.