Talking Ham Radio on CBC Spark with Nora · 2.04.12 by colin newell
Social media and its evolution – where did it begin? And where is it going?
We enjoy a spectrum of social media tools and experiences in the 21st Century – and rightfully so. We have the tools and the technology to make great things happen. But how did we get to where we are today?
Humans have been communicating, somewhat inefficiently, I might suggest, for thousands and thousands of years – with foot messengers, smoke signals and simple (if you would permit) peer to peer links… one on one… through the chapters of human history.
It is only with the advent of the telegraph and, soon after, the radio that we can reach a lot of people, reliably and over great distances. And it was radio, in the form of amateur or ham radio, that facilitated the instantaneous and often random social connections that would become the World’s first social media medium.
I talked at length with Nora Young on CBC Spark. The entire show was around 55 minutes and covered some of the history of early social media and its links to amateur radio technology and popular music. Feel free to enjoy the entire episode over here
Or, if you are short for time, have a listen to our near-5 minute chat with Nora on the subject so dear to my heart – Amateur or Ham Radio… and its relationship to the modern social media we enjoy today. – if you cannot see the audio thingie below, click here for the mp3.
Steamed Halibut with Mango Teriyaki by Eric Akis of the Times Colonist · 26.03.12 by colin newell
Steaming a fish, like Halibut, has some distinct advantages – you can cook it precisely without using any oil or on a grill or flat-top – and all you taste is the delicate nuance of the fish – no distraction. Perfection!
Preparation time: 15 minutes
Cooking time: About 10 minutes
1/2 cup teriyaki sauce – most brands are OK – watch the salt content!
1/2 cup chicken or vegetable stock or broth
2 Tbsp honey or corn syrup
2 Tbsp fresh lime juice
1 Tbsp Asian-style chili sauce, to taste
1 Tbsp cornstarch
1 Tbsp vegetable oil
1/2 medium red bell pepper, cut into small cubes
1 garlic clove, finely chopped
2 tsp finely chopped fresh grated ginger
1 small, ripe mango, peeled and cut into small cubes
4 (5 to 6 oz.) halibut fillets
2 green onions, thinly sliced
The side – we prepped a 1/2 cup of cooked Basmati Rice – the perfect compliment to this dish.
The sauce – Place the first 6 ingredients in a bowl and whisk until the cornstarch is dissolved.
Heat the oil in small pot set over medium-high.
Add the bell pepper, garlic and ginger and cook 2 minutes. Pour in the Teriyaki sauce mixture, bring to a simmer, and simmer 1 minute until lightly thickened. Be careful not to burn the garlic – burnt garlic changes everything!
Stir in the mango, turn the heat to low, cover and set aside the sauce until needed.
The Fish – Get out a large bamboo or stainless steel steamer. We used a steel one and used some parchment paper in a perfectly cut ring (of paper) in the bottom with around 10 pin holes punched in the paper.
Set the halibut in the steamer.
Cover the steamer, set over simmering water, and steam until the fish is just cooked through, about 5 minutes.
Plate the fish on top of the rice pilaf – top with sauce, sprinkle with green onion, and serve.
It’s delicious, it’s healthy and it has a zesty chili kick that you can regulate entirely to taste. Enjoy! Thanks to Eric Akis at the Times Colonist for this great recipe.
Click on the photo below for the bigger view.
2012 Variation of Alton Brown Texas Chili · 25.03.12 by colin newell
Here is a another subtle variation on Alton Brown’s classic – it is not vegetarian but you can easily take out the sirloin and pitch in some firm tofu (grilled in advance of course…)
Use a 4L or 4-quart stock or stewing pot minimum – the biggest you have.
2 pounds Sirloin tip or lesser grade of beef (or pork… or Tofu)
4 tablespoons Canola oil
1 1/2 teaspoons kosher salt
2 bottle of beer, medium pale ale (I used Philip’s Slipstream Cream Ale)
2 (16-ounce) container medium or hot salsa
60 tortilla chips (really! 60… not 59 or 61!)
1/2 cup chipotle peppers canned in adobo sauce, chopped
2 medium onions – chopped
1 Yellow pepper chopped
1 Red pepper chopped
1 small Zucchini
1 large Pablano pepper chopped
2 Anaheim peppers chopped
1 chopped Habanero or Scotch bonnet peppers (be VERY, VERY careful with these peppers! There is a real risk of burning or blistering if your skin comes in direct contact with the seeds or chopped pepper flesh.)
2 medium carrots shredded (adds sweetness!)
2 tablespoon adobo sauce (from the chipotle peppers in adobo)
2 tablespoon tomato paste
2 tablespoon chili powder
2 teaspoon ground cumin
Heat your stewing/cooking pot (largest one your have!)and toss/brown meat with the Canola oil and salt/pepper in smallish batches. Add the meat in 6 to 8 batches and brown on all sides, approximately 2-3 minutes per batch. Once each batch is browned, place the meat in a clean large bowl or plate.
Once all of the meat is browned and set aside, add several tablespoons of beer to deglaze the pot.
Depending on how dry your pot is, add a tablespoon or two of your favorite canola oil.
Put in onions, yellow and red peppers, zucchini and carrots to brown for around 5 to 7 minutes.
Add Pablano and Anaheim chopped peppers – cooking an additional 5 minutes
Add Chipotle peppers and adobo sauce – stir in well.
Add bottled salsa (1 bottle at a time) and beer gradually.
Add tomato paste and ground spices
Add corn chips.
Return meat to the mix.
bring to a boil for 2-3 minutes, reduce heat to LOW, cover
and simmer for 1 hour (minimum) 2 hours = better!
Depending upon how hot your Habanero, salsa and chilpotle chilis are will dictate how much of a sweat you will work up – add sour cream to serving for the more delicate among you! Be warned: Habanero chili’s are among the hottest chili peppers on the planet – they are easily hundreds if not thousands of times hotter than the lowly jalapeno pepper. Use extreme caution with these orange peppers. If you are not prepared to assume the risk, leave this pepper out.
After the chili has stewed for a few hours, a lot of the extreme edge of the peppers have been tamed – including the habanero chili’s – that said, this is a very, very hot and spicy disk: Want it milder? Back off on the chili powder, use a mild salsa and avoid the Habanero or Scotch bonnet peppers.
Serve with ice cold beer, corn chips and a cotton napkin for wiping your brow.
This batch would easily serve 16 to 20 hungry folks – I freeze the chili in plastic containers for frugal hot lunches!
1964 Pick up truck and a song · 7.03.12 by colin newell
In the dusty summer of 1964, I was a 5 year old looking forward to entering Grade One.
To be honest, I kind of new that the gig was up. Had been living free and easy all these years. No responsibility. Long days of shooting the breeze, watching over our 4 acres of hay and horses and apples.
One afternoon, late August, in a moment of mischief, I tossed my sisters one and only Beatles album around like a Frisbee – not understanding the dynamics of plastics, glass and other fragile items that might break – and this one did… into a million pieces.
So into the back of a 1963 Chevolet pick up truck I was tossed by a neighbor with the approval of my mom and 8 bucks (I think it was, if that – to buy a new copy)…
Twist and Shout by the Beatles – released in February 1964. Literally days before an entire continent would be glued to their TV sets as the fab-4 would perform for the first time on national television. And I was there.
In the year 2012 one never sees children flopping around the back of a hay filled Chevy but in 1964 it would have been commonplace. And so it was: Off to the Eaton’s on Douglas at View Street. It would be a year before the greatest Christmas catalog of all time would be released; the 1965 Wish book from Eaton’s.
Digress.
After picking up the new LP I was whisked to a farm in the countryside where my older sister was riding horses. And much to her surprise she was curious that I was dropping off a brand new copy of a record – this was my parents idea of remedial justice. Thankfully, I was not judged too harshly.
“New Beatles album? What is wrong with the old one?”
Funny observation from that point – I replied, “They broke up…”
“WHAT!” My 10 year old sister shrieked… NOW she was mad.
It took some quick hand gestures while looking up at this girl who was easily 2 feet taller than me… “No, no… record… broken… hundreds of…”
It all worked out after that.
From that point on I started paying very curious attention to each and every Beatles release – because my much older sister bought each and every one – and with each record their music was evolving – morphing into something more adult each and every day.
By February 1967, I was a much, much older 9 year old – with more sophisticated tastes. While watching American Bandstand one Saturday morning with a youthful Dick Clark, he introduced a newfangled “promotional film” by the Beatles (we can them videos now…) for the songs “Penny Lane” and “Strawberry Fields”
I remember the reaction of many of the kids in the audience – of shock that the Beatles had moved on leaving many of them behind in their bobby socks.
Not me. I had known for some time that Beatlemania was over baby. It was well over by the summer of 1966… another hot and dusty Summer where old 60’s pick up trucks and beat up cars would play an important role…
In my life.
2012 The rise and fall of common professional courtesy · 28.02.12 by colin newell
Have noticed some trends developing over the last year or so – and it might be part of the current economic slump while tied into modern tech-etiquette…
Tech-etiquette: A bit of an oxymoron.
I have been doing IT and web stuff since World Wide Web day 1 (as a side thing…) – which takes us to the mid nineties. That is long long ago in internet time. Try explaining to a young person, a time before smart phones and personal devices… texting and social media, etc.
“Please, Tell me more grandpa.”
Well, it seems that technology has become so advanced and so accessible to everyone and so “point and click…” than anyone can do it.
Which on the surface would seem great and all – and very convenient, but it does not underline the actual complexity of the underlying technologies.
Websites for instance: On my islandnet account I can actually log in, click one button, make a few selection of some plugins, give my blog a name, and within a minute have a very pretty blog – which I can then keep auto-updated with the additional clicks of a mouse.
A monkey could do this.
But wait: There is still the issue of access. Of content. Of media. Of SEO. Of security and so on. To this day I still need to explain (to lay internet users) very carefully that “The Web” has evolved beyond HTML editors, FTP clients and a desktop cluttered with tools… into a largely “server-side” World – where everything is “out there” “in the clouds” as it were.
We are a generation of instant deployment and remote content managed online entities… and most people do not know it yet.
Which brings us to the issue of effectively valuing and marketing your talents in an environment that sees everything as instant and cryptic at the same time.
Instant in that your cousin or nephews girlfriends kid brother can create a blog or web presence for you in minutes. They cannot tell you what you can do with it beyond the initial rush of launch moment or what is under the hood…
that is the cryptic part. Nor can they create actual content or understanding marketing or connect you with the right match for you product or ideas. Nope. They cannot. Because they understand the surface technology like their understand the face of their iPhone of the dashboard of their Honda Civic. Under the hood? Haven’t a clue. Aren’t there people for that?
Thrice in the last couple of months I have had 3 separate scenarios play out:
a.) A web site (I have been maintaining) and a company that I have been working with for almost a decade, all hands on, all regularly updated and checked announced to me one day while I was brainstorming an important update… “We have a new developer and our new site, being beta tested, is over here…”
Uhm. Hello? How about a word to your loyal web guy who has been doing this all this time? Oops, says the company owner. “Yea, I guess we could have let you know…”
b.) Was planning a major build to a media company for almost 2 years – with promises from the owner, “Yup, Colin… you are the guy.” We spent many, many e-mail working out the details and as we approached the day we would finally tackle the bricks and mortar of the site… “Oh… My son-in-law… a real web whiz kid with this sort of thing… you know family… they come first… I will call you if the work he does goes South…”
c.) Same as in b.) but a different project. This time it was the daughters BF or something… “Struggling young people making their way…”
OK – so I get and appreciate that. I do.
When your car breaks, do you take it to the factory trained mechanic or to your Uncles girlfriend because she likes the feeling of grease under her fingers? When your Air Canada flight is blasting down the runway, hope and pray that the avionics were tested by someone that knows what they are doing and not someones jack-of-all nephew. They are geeks too.
Point is: It is hard to come across as a professional when nobody understands what the heck it is that you do… beyond the surface sheen that is. And yet results vary between professions.
Sigh. Apparently it is World Pancake Day today. Ironic that it is not World Syrup Day for another couple of weeks…
And too bad people do not take the time to remember a little common courtesy when engaging technical professionals (like a lot of people that are reading this right now…)
Geeks are people. Learn a bit about us. And treat us like people. And thanks!
2012 Return to reality Chapter 1 Hawaii travel summary · 2.02.12 by colin newell
Looking back on what I have written about Hawaii, I smugly thought to myself…
I have most certainly written everything that has to be said about travel to, living on and returning safely from the Big Island of Hawaii.
Fail on that account.
This trip was entirely different – we embraced it differently – we approached it more from a “If this is the last time we do Big Island Hawaii for a while, let’s approach it like the buffet table on the 1st night of a cruise…” perspective.
Which was very effective. Did more stuff. Went more places.
Photo above – the up view at Magic Sands Beach – Alii Drive Kona – could have shot my horizontal perspective but that would have been bikini’s and bronzed dudes!
Tried some different things. Have a few more things to suggest. And some warnings for those who need to be reminded that, hey, listen up… there are hazards and you need to be warned.Directing that more yours truly than anything else – but it makes for a good story I think.
Right off the top, this is going to be the last month long departure from home for some time to come. We both work – we both have a solid family connection here – and dang it, I love Victoria and I am a home body – and becoming more of one as time goes on.
That said, 25 odd days in paradise is hard to beat. And I have discovered a couple of things.
Thing A:) I take very little time winding down into the Island groove… often as little as a couple of days – this time was no exception.
Here is how it works: Plane arrives on Kona mid-day. Get off plane. Get baggage. Collect some brochures after visiting the lav. Get on shuttle to rental car kiosk. Thank you to Avis for years of great service! Drive to Kona Brewing company for a pizza and a beer. Drive to Cost Co for a quick shop. Drive to Safeway for some more supplies. Drive to Kona village condo to “get in” and dump bags. By 4 PM we are by the pool with a drink in our hands. If we are feeling energetic, we head down to “Don the Beachcomber” (great Mai Tai, very sketchy food) for a quick snack and a couple of strong drinks…
and in bed early because we are exhausted from being up at 5 AM for the 6:30AM connector flight from Victoria to Seattle.
Photo above – Iki Crate hike – 2.5 hours – take a minimum of 1 liter of water per person. You will lose this amount of fluid. I did and I didn’t have enough water. Result: Next chapter.
Note to readers: I avoid Vancouver International Airport in favor of Seattle because, IMHO, everything is better in Seattle. Another blog on this subject in the future.
Early days in Kona include medium to long walks early in the day to get acclimated – Kona is not tropical and not overly hot but it is not the North West and you will get dehydrated pretty quickly if you do not pay attention and badly sunburned if you do not load up with sun block.
So – quickly: What did we do more differently?
The weather was really good and the surf was not too high so we spent way more time at Magic Sands Beach on Alii Drive – a great small beach about 1.5 miles from our Condo (at the Hale Kona Kai…) It is a great beach for body surfing (board surfing further down the beach) and snorkel. Average shore break is 3 to 7 feet this time of year and has to be considered very, very dangerous to those not familiar with Hawaii water hazards.
Photo above – the calm that is Alii Drive on a Wednesday (Cruise ship day) directly across the street from Island Lava Java Cafe – photo by Shari Morkin of Illinois
More people drown in Hawaii than any other state or Province in North America.
In 3 visits early on in our trip I witnessed three mishaps requiring Life guard and/or first responder intervention – Life guards in Hawaii actually are Firemen if I did my research correctly.
A couple of the mishaps involved turning ones back on the water. Here is the thing. Never, ever turn your back on the ocean – If you are in the wrong position when the wave breaks it is like having a 600 sq. foot apartment filled with water dropped on you. Best case scenario – you will get picked up and tossed backward 15 or 20 feet. Worse case: You will tumble under the water and your head and neck will get pushed into the sand. I saw both these things happen – and it is not pretty – and it is particularly frightening if you are just visiting and this is the start of your vacation.
Personally, I learned my water limits in 1996 – and that means never go much further out that waist level in the water – because the breakers are going to be double or triple that. Prepare to jump or tuck and torpedo under the approaching break – know how and it will save your life.
In the next chapter, more about… you guessed it… Hawaii!
Hawaii Photo-Gallery here.
