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 this was kind of 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 a tad “you kids get off of my lawn…” Ten thoughts actually.
10.) When did content on the internet become all about search engine ratings? Everywhere you look and this website, like many others, is a HUGE exception, is completely devoid of rubbish, junk content and click bait. This article, for instance, is 100% information. There is nothing for you to click on. 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… and 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 with all the…
8.) Junk or rubbish content, scandal sheet articles, click bait and pointless advertising shills that pose as meaningful consumer reviews? It’s everywhere. This article, however twisted out of shape you may think I am, is shooting straight and not running with any hidden agenda. There are no surprises. No insults. It has… (my next point)
7.) 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 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.) 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 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.) Eggs in one basket. I worry about the centralization of media and information onto 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 (at likely 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 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.
So – that is a primer – but I still need to learn a ton about all the other aspects of competent smoking – and that is what this other website is for. The hard working fellow at MyBestSmoker.com has a lot of good info on the subject. I have no financial relationship with this site. This site did not pay me to have this article here – and I very reluctantly offer this kind of content – because I find a lot of it to be “non content” – that is, “content” written solely to sell you something.
For a change, I offer this content without condition because I found it kind of charming.
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
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.
Flour and water - be food sufficient - our bread series chapter 1 · 25.04.16 by colin newell
When I was a kid and in a farm house of five, my mother probably made 6 to 12 loaves of bread every week – depending on time of year and demand.
She made all of our breads by hand, with flour and water, salt and yeast – sometimes with extras like cheese, spices and herbs – sometimes with flours other than whole wheat or white bread.
It was something that a lot of people did in the 60’s and 70’s – especially if they were on a tight budget. And our house was no exception. And since we had a country kitchen with an old hybrid wood and gas stove it just made sense. The baking also helped heat the house to it was economics 101 at work.
My roll in all of this was picking up 20 Lb bags of flour and running them from the grocery store the 2.5 km home on my bike… which had a big basket on it. Imagine a 20 Lb bag of flour and other dry goods – that was a very, very full basket. I must have made that run 100 times over the years and I never once spilled a grain of flour.
In the kitchen I got to watch – and watch. And watch again. Maybe I got to get some warm water or take the temperature of some water or open the jar of powdered yeast. It was a very rare event indeed if I actually got to stick my hands in the mix. And this was an “all hands” process. There was no commercial mixer. There was no Kitchen Aid machine with the bread hook that I use today. It was all hands, instinct only, physical memory and repetition.
Perhaps ironically, I did get to suggest recipes and flavours for bread. I kid you not. My mother would ask a 12 year old (me) what kind of bread I would find interesting. And as it would turn out, the darker and denser the bread the better. We started simply enough with a medium rye bread. And over time, the breads got darker and darker until, I think, we invented something that my mother called a “Russian black bread…” I am not sure where the ethnicity or the colour came in but it was among the darkest and tastiest of breads I have ever had in my life. It was dark brown, complex, spicy, sweet, chewy and dense all in the same bite – and because it went through a double or triple raise and proof process, the ferment allowed for a very nutritional development of the loaf – that is to say, you could easily live off of this bread for a very long time.
In this upcoming series of blogs I am going to reveal the re-introduction of bread into my life and how I have come to depend on my instincts more than the strict discipline of recipes.