Replied to Sending Webmentions More Intelligently by Jamie Tanna (jvt.me)
You mentioned that you tweaked things a few weeks back and fixed the issue, but I noticed today that your site is hitting http://mention-tech.appspot.com/ pretty regularly and still automatically sending what appear to be hundreds of old webmentions. I’m not sure what you were using to send them on your behalf or what your tweak was, but thought I’d mention it if you had previously used Kevin’s service and either forgot to turn it off/disconnect it or something else odd was going on.
Read IFTTT Recipes for PESOS by Charlotte AllenCharlotte Allen (charlotteallen.info)
So, I spend a long time trying to set up PESOS for individual silos on IFTTT, specifically Facebook and Instagram, because they are terrible. I’ve got it currently set up to publish my initial post, but no back feed support yet. Also, this is going to wordpress, but it shouldn’t matter (in theor...
Read Kouign Amann: The buttery French pastry from Brittany by David Lebovitz (David Lebovitz)
[Note: This recipe was first published on this site in 2005, when few people had heard of this pastry. I’ve reworked it substantially to make individual pastries (shown above), and that recipe is in my book, L’appart.] Is there anything more fabulous than something created through the wonder and miracle of caramelization?
Read Allegedly The Birthplace of Kouign Amann by David Lebovitz (David Lebovitz)
Anyone who uses iPhoto probably remembers your first thrill of plugging in your digital camera and magically, with no effort at all, having your photos automatically downloaded for you. Then they're neatly filed on your computer so you can view, cut, or paste your memories until your heart's content. It's great for the first few times, but once you've hit a certain number of photos,
Listened to Moxie Bread, Louisville, CO by Jeremy Cherfas from Eat This Podcast

Turkey red wheat seedsAndy Clark left Massachusetts in 1994 and wormed his way into one of the iconic bakeries of Boulder, Colorado. After that, he spent 15 years running bakeries for Whole Foods Market. All the while, he was squirreling away ideas and thinking of his own place, where he could focus on 30 great loaves a day, instead of 30,000 for The Man. The result is Moxie Bread Co in Louisville, Colorado, as warm and welcoming a place as I have ever had the pleasure to visit. We talked about bread, and grain, and about creating a welcoming experience. Oh, and perhaps the most decadent pastry I have ever tasted.

kouign amann pastry

That pastry is the kouign amann, an impossibly delicious amalgam of yeasted dough, butter and sugar that comes originally from Brittany in northern France. All the write-ups of Moxie agreed that their kouign amann was out of the world, and I was somewhat miffed that I had never heard of the things.

Now that I have …

Notes

  1. Huge thanks to Andrew Calabrese for making the introductions and the arrangements. What a great day.
  2. Also to our family and friends in Colorado for their friendship and hospitality.
  3. Moxie Bread Co is, of course, online.
  4. To learn more about kouign amann, I turned first to David Lebovitz, for a recipe and some alleged history.
  5. Eater turned to David Lebovitz too, for its informative piece about The Obscure French Pastry Making it Big in America.
  6. There’s apparently even a National Kouign Amann Day, on 20 June. If I can find one, I’ll be eating it.
Ah! The kouign amann! I hadn’t heard of it myself until the last year or so when it turned up on an episode of the British Baking Show, but even there it was featured as a specialty and rare dish (in a technical challenge if I recall, which makes things harder if you’ve never seen or eaten one). I’ve yet to see any in pastry shops here in the LA area, but I have pulled off a few myself at home and they are quite lovely. Sadly most home bakers are unlikely to work with heavily laminated dough much yet a yeasted version.

For the lost, here’s a short segment from BBS with a quick introduction:

https://www.youtube.com/watch?v=S179EYnsGwM

Listened to Food and diversity in Laos by Jeremy Cherfas from Eat This Podcast

Today’s guest, Michael Victor, has spent the past 16 years living in Laos and getting to know its farming systems and its food. To some extent, that’s become a personal interest. But it is also a professional interest that grew out of his work with farmers and development agencies in Laos. Most recently, he’s been working with The Agro-biodiversity Initiative, funded by the Swiss Agency for Development and Cooperation. The idea is to make use of agricultural biodiversity in a sustainable way to reduce poverty and improve the livelihoods of people in upland regions. One thing the project has done is to collect all the information it can about agricultural biodiversity and make it available online. When Michael visited Rome recently, I grabbed the chance to find out more about Lao food and diversity.

Notes

  1. The Pha Khao Lao website is available in English and Lao.
  2. I think that the restaurant Michael mentioned is Thip Khao in Washington DC. Duly noted for next time. Any reports gladly received.
  3. I seem to be way behind the times on riverweed. A couple of years ago even BBC Good Food had tried it. (Scroll down.)
  4. Banner photograph by Periodismo Itinerante from Flickr
Some interesting tidbits here, particularly about a society seemingly on the cusp of coming and greater industrialization. I can’t help but thinking about Lynne Kelly’s thesis about indigenous peoples and cultural memory. I suspect that Laotians aren’t practicing memory techniques, but because of technological and cultural changes they are loosing a lot of collective memories about their lifeways, food, and surrounding culture that have built up over thousands (or more) generations.
Read Six uses for Huffduffer by Karin Taliga (The Pilcrow)
I keep thinking of new and creative ways to use Huffduffer. If you haven’t heard of it, or used it, let me explain what it does. It’s a service that creates a personal podcast feed out of audio links you add to it.
Karin mentions a lot of great material here that isn’t always obvious about how one an use Huffduffer. The one thing she didn’t mention was what her handle on the service is so others can follow her or some of the discovery related uses of Huffduffer.

While most of my readers will see all of my Huffduffer activity here on my own site, you can also follow all of my audio bookmarking there as well if you wish.

Read Why I Listen to Podcasts at 1x Speed by Brent Simmons (inessential.com)
We’re in danger, I think, of treating everything as if it’s some measure of our productivity. Number of steps taken, emails replied-to, articles read, podcasts listened-to. While accomplishing things — or just plain getting our work done — is important, it’s also important that not everything go in that bucket. The life where everything is measured is not really a full life: we need room for the un-measured, the not-obsessed-about, the casual, the fun-for-fun’s sake.
Liked a tweet by ALIFE Conference 2020 (Twitter)