Chris Aldrich Blog: BoffoSocko.com

Checked into altaeats

Replied to Ditching Event Platforms for the IndieWeb by

Jamie Tanna (jvt.me)

Recently there's been a big shift to move away from Meetup.com as a platform.

Something that may come as a shock to most attendees of events is that organisers have to pay for each of you to be part of the Meetup group, even if you are just there to keep up to date on events, but don't attend anything.

Some organisers just don't fancy spending the money on it, and some are outraged by the news about new monetisation strategies that Meetup may be looking at moving to.

These issues have led many groups to investigate the alternatives that we can pursue, but unfortunately many have decided to build their own instead of pooling resources with the existing Free or Open Source platforms, of which there are many.

Jamie, your post reminds me about upcoming.org which was a social site that got bought and sold several times becoming a corporate controlled silo, but was relatively recently bought back by the founder and relaunched with some of the old and missing data. (It has been open sourced on GitHub by the way.) They’ve been slowly been iterating on it to add additional functionality and have considered being IndieWeb friendly.

One of the pieces that makes MeetUp.com so valuable is its centralized nature as a one-stop-shop for every locale. To better disrupt the space and still provide that value, perhaps an open source version that could be very IndieWeb friendly might attempt to act as an aggregation hub and provide some of the services while still allowing people to post their events and RSVPs to their own sites, but still provide the clearing house to bigger communities. This could be a service like meetup.com or upcoming.org but it would work more like IndieWeb News or Kicks Condor’s IndieWeb.xyz.

The resulting workflow would look like roughly like this:

An organizer posts an event with details to their website and then uses webmention to syndicate a copy to the hub event site. The hub then parses the basic data and allows it to be displayed on pages that were sortable by date and city (at a minimum). People could then have their one-stop centralized location for events, but then RSVP directly to the original on their own sites as you indicated.

To take things further, additional useful services could be added by the hub in the form of a micropub client that organizers could use to input all their event data and then publish it to their micropub capable website. (Quill already has the ability to post events like this as an example in the wild.) Similarly, for individual attendees, the hub could have a micropub client to do RSVPs to both the attendees’ websites (and/or the events’ site) as well.

Naturally this presupposes that a benevolent actor(s) could serve as the hub and handle the maintenance and overhead of that piece.

Read twitter thread by

Jesse Stommel (Twitter)

When you worry students won’t understand an assignment, the answer is often not to add more instructions, but to take instructions away.
— Jesse Stommel (@Jessifer) November 14, 2019

Later today, Jared Pereirah will be interviewing me about my website BoffoSocko.com as part of his course Learning with Personal Websites within the Hyperlink Academy.

Join us this afternoon on a live stream at 3PM EST / 12PM PST to chat and ask questions about my website, how I use it as a digital commonplace book, and the IndieWeb movement.

RSVP and Zoom link here: https://www.mixily.com/event/2998111357898639657

🔖 50 Ways to Cook a Carrot by Peter Hertzmann

Bookmarked 50 Ways to Cook a Carrot by Peter Hertzmann (Prospect Books)

Peter Hertzmann's mission is simple - to make as many people as possible realise that if you can manage 50 ways of cooking one simple ingredient - the carrot - you can cook almost any dish, and cook it to perfection.

Every method presented in this book is approachable for both novice cooks and those with many years’ experience. He gives prescriptive advice, such as the salt concentration for pickling a carrot should be 3%, but his book is easy to put into action in the kitchen.

Some of the methods:

Simple slices — Matchsticks, julienne, or bâtonnets — Dicing — Roll cut — Grating carrots — Mandolins — Juicing carrots — Blending carrots — Immersion blenders — Processing carrots —

Making sauerkraut — A new-fangled pickling container — Salt fermented carrots — Miso-pickled carrots — Acid fermentation — Keeping pickles crisp — Acid fermented carrot pickles — Determining liquid quantity — Salt for acid pickling — Sugar for pickling — Pickling spices — Processing acid-fermented carrots

Modern, sous-vide cooking — Why sous-vide cooking works— Set-up your equipment — Choose your bag — Prepare your carrots — Cook your carrots

Peter Hertzmann is a passionate cook, and educator on food cooking, with years of teaching to his name. He is a professionally trained cook, completing ‘stage’ placements in several high end restaurants in France, then worked in restaurants, and produced complicated seven course menus as part of a team over many years. He has taught in prisons and colleges of further education. Peter lives in the USA and is a regular contributor to the Oxford Symposium on Food.

This should be released in mid-January 2020 in the United States. I can’t wait!

🎧 Fifty ways to cook a carrot: More than a snack, Jack | Eat This Podcast

Listened to Fifty ways to cook a carrot More than a snack, Jack by

Jeremy Cherfas from Eat This Podcast

A rainbow handful of carrots graces the cover of Peter Hertzmann’s new book. But, as I discovered when I spoke to Peter, you can’t judge a book by its cover. Or even, apparently, by its title: 50 Ways to Cook a Carrot. Because although all the methods (not recipes!) feature carrots in one form or another, they’re intended to offer techniques that, Peter insists, you can apply to many other vegetables, fruits, and even meat and fish.

There is, indeed, much to be learned from the book, even for an experienced cook, and I have already successfully applied one of the methods to some leeks. The UK edition of the book, published by Prospect Books, is available now, but it won’t be available in the US for a couple of months. However, Prospect kindly agreed to send a copy to one lucky winner.

Next Monday (28 October) I will pick someone at random from all of those who subscribe to Eat This Newsletter. If you’re already a subscriber, you don’t need to do anything, although I would appreciate if you spread the word and thereby diminish your own chances. If you’re not a subscriber, do sign up now, and feel free to diminish your chances too by persuading friends to sign up.

Notes

Peter Hertzmann’s website is à la carte

You can order 50 Ways to Cook a Carrot directly from Prospect Books.

Banner photo by Dana DeVolk on Unsplash

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This podcast always sparks such joy for me. Sadly I love it so much that I can not just consume it in the same gourmand way I do the vast majority of the podcasts I listen to. I always feel the guilty-pleasure-need to carve out specific time to sit down and listen to it so that I can be a far more active listener than not. The worst part is that it means I’m not listening to it as frequently as I’d like. Sometimes you just can’t win.

I have to say that I whole-heartedly agree with Peter Hertzmann’s view of cooking pedagogy. It’s NEVER about the recipe, instead it’s all about the method. If you have the knowledge of the methods of cooking and know some ingredients then you’re set. Now of course when it comes to baking and a few other small sub-areas then having the proper ratios of ingredients becomes useful too. The rest is just taking the science of cooking and bring it up to the sublime level of art.

I’ve got a copy of the book on pre-order for it’s release on January 14, 2020 and based on Jeremy’s interview I suspect it’ll take up residence on the shelf right next to McGee’s On Food and Cooking and Ruhlman’s Ratio.

Checked into Jefferson Park