Images from a conference at UCLA concerned with saving born digital news
Slide from Technology and community: Why we need partners, collaborators, and friends Kate Zwaard, Library of Congress
Presentation: Summarizing archival collections using storytelling techniques Michael Nelson, Ph.D., Old Dominion University
Greetings from Ginny Steel, university librarian, UCLA
“Hi there Tiiiigggggrrr!” Edward McCain, digital curator of journalism, Donald W. Reynolds Journalism Institute (RJI) and University of Missouri Libraries warmly greets the participants of DtMH2016
Lanyard and ID badge from DtMH2016
What Have We Heard?
Architectural detail in Powell Library at UCLA
Keynote speaker: Digital salvage operations — what’s worth saving? Hjalmar Gislason, vice president of data, Qlik and Deaf Teddy
Panel: Why save online news? Chris Freeland, Washington University; Matt Weber, Ph.D., Rutgers, The State University of New Jersey; Laura Wrubel, The George Washington University; moderator Ana Krahmer, Ph.D., University of North Texas
Conduits for Action
What does Peter Arnett, the most daring journalist of the past century, do to unwind? He reads comic books of course.
Presentation: Technology and community: Why we need partners, collaborators, and friends Kate Zwaard, Library of Congress
Candid audience shot during DtMH2016
Special guest speaker: Saving the first draft of history: The unlikely rescue of the AP’s Vietnam War files Peter Arnett, winner of the Pulitzer Prize for journalism
flour (all purpose generally yields better results than cake)
unsalted butter (cold)
fruit: usually dried currants, raisins, chocolate chips, or other fruit
fruit zest (orange, lemon, grapefruit, other)
Other fats could be substituted for the butter, but butter generally tastes best here. For the small handful of health conscious non-professional home cooks, absolutely do not substitute milk for the cream, otherwise the fat ratio for the recipe will be thrown completely off and your results will be horrifying.
5 parts flour : 1 part sugar : 1.5 parts butter : 1 parts egg : 2 parts cream : 1.5 parts fruit
Other ingredients (approximately per part)
1/2 teaspoon salt per part
1 tablespoon baking powder
1/4 oz zest
Professional kitchens scaling the recipe beyond 75 oz of flour, may wish to use 1.25 parts of sugar for more even results.
Preheat oven to 425° F.
Whisk together the flour, sugar, baking powder and salt until mixed thoroughly.
Cut the cold butter into the flour mixture with a pastry blender until the lumps of butter are just larger than the size of a pea. Any smaller and the scones will be tougher and less flaky.
Mix together the cream, egg, (optional currants, raisins, fruit), and the zest, then mix into the flour/butter just until the dough comes together.
Do not overwork the scone dough or the resultant scones will not be light and flaky. You should preferably be able to still see small chunks of butter in the dough.
Roll the dough out into a disk about 1.5″ thick.
Brush a light layer of cream (or milk) onto the top of the disk and sprinkle on a nice layer of cinnamon and sugar.
Using a dough scraper cut the dough into eight equal wedges and place onto cooking sheet.
Put the sheet of scone dough into the oven at 450 for 12-15 minutes until golden brown, or until an inserted toothpick comes out clean.
Cool for a few minutes and then enjoy fresh with clotted cream and fresh fruit.