Category Archives: experience

WordPress as Content Directory: Getting Somewhere

{I tend to ramble a bit. If you just want a step-by-step tutorial, you can skip to here.}

Woohoo!

I feel like I’ve reached a milestone in a project I’ve had in mind, ever since I learnt about Custom Post Types in WordPress 3.0: Using WordPress as a content directory.

The concept may not be so obvious to anyone else, but it’s very clear to me. And probably much clearer for anyone who has any level of WordPress skills (I’m still a kind of WP newbie).

Basically, I’d like to set something up through WordPress to make it easy to create, review, and publish entries in content databases. WordPress is now a Content Management System and the type of “content management” I’d like to enable has to do with something of a directory system.

Why WordPress? Almost glad you asked.

These days, several of the projects on which I work revolve around WordPress. By pure coincidence. Or because WordPress is “teh awsum.” No idea how representative my sample is. But I got to work on WordPress for (among other things): an academic association, an adult learners’ week, an institute for citizenship and social change, and some of my own learning-related projects.

There are people out there arguing about the relative value of WordPress and other Content Management Systems. Sometimes, WordPress may fall short of people’s expectations. Sometimes, the pro-WordPress rhetoric is strong enough to sound like fanboism. But the matter goes beyond marketshare, opinions, and preferences.

In my case, WordPress just happens to be a rather central part of my life, these days. To me, it’s both a question of WordPress being “the right tool for the job” and the work I end up doing being appropriate for WordPress treatment. More than a simple causality (“I use WordPress because of the projects I do” or “I do these projects because I use WordPress”), it’s a complex interaction which involves diverse tools, my skillset, my social networks, and my interests.

Of course, WordPress isn’t perfect nor is it ideal for every situation. There are cases in which it might make much more sense to use another tool (Twitter, TikiWiki, Facebook, Moodle, Tumblr, Drupal..). And there are several things I wish WordPress did more elegantly (such as integrating all dimensions in a single tool). But I frequently end up with WordPress.

Here are some things I like about WordPress:

This last one is where the choice of WordPress for content directories starts making the most sense. Not only is it easy for me to use and build on WordPress but the learning curves are such that it’s easy for me to teach WordPress to others.

A nice example is the post editing interface (same in the software and service). It’s powerful, flexible, and robust, but it’s also very easy to use. It takes a few minutes to learn and is quite sufficient to do a lot of work.

This is exactly where I’m getting to the core idea for my content directories.

I emailed the following description to the digital content editor for the academic organization for which I want to create such content directories:

You know the post editing interface? What if instead of editing posts, someone could edit other types of contents, like syllabi, calls for papers, and teaching resources? What if fields were pretty much like the form I had created for [a committee]? What if submissions could be made by people with a specific role? What if submissions could then be reviewed by other people, with another role? What if display of these items were standardised?

Not exactly sure how clear my vision was in her head, but it’s very clear for me. And it came from different things I’ve seen about custom post types in WordPress 3.0.

For instance, the following post has been quite inspiring:

I almost had a drift-off moment.

But I wasn’t able to wrap my head around all the necessary elements. I perused and read a number of things about custom post types, I tried a few things. But I always got stuck at some point.

Recently, a valuable piece of the puzzle was provided by Kyle Jones (whose blog I follow because of his work on WordPress/BuddyPress in learning, a focus I share).

Setting up a Staff Directory using WordPress Custom Post Types and Plugins | The Corkboard.

As I discussed in the comments to this post, it contained almost everything I needed to make this work. But the two problems Jones mentioned were major hurdles, for me.

After reading that post, though, I decided to investigate further. I eventually got some material which helped me a bit, but it still wasn’t sufficient. Until tonight, I kept running into obstacles which made the process quite difficult.

Then, while trying to solve a problem I was having with Jones’s code, I stumbled upon the following:

Rock-Solid WordPress 3.0 Themes using Custom Post Types | Blancer.com Tutorials and projects.

This post was useful enough that I created a shortlink for it, so I could have it on my iPad and follow along: http://bit.ly/RockSolidCustomWP

By itself, it might not have been sufficient for me to really understand the whole process. And, following that tutorial, I replaced the first bits of code with use of the neat plugins mentioned by Jones in his own tutorial: More Types, More Taxonomies, and More Fields.

I played with this a few times but I can now provide an actual tutorial. I’m now doing the whole thing “from scratch” and will write down all steps.

This is with the WordPress 3.0 blogging software installed on a Bluehost account. (The WordPress.com blogging service doesn’t support custom post types.) I use the default Twenty Ten theme as a parent theme.

Since I use WordPress Multisite, I’m creating a new test blog (in Super Admin->Sites, “Add New”). Of course, this wasn’t required, but it helps me make sure the process is reproducible.

Since I already installed the three “More Plugins” (but they’re not “network activated”) I go in the Plugins menu to activate each of them.

I can now create the new “Product” type, based on that Blancer tutorial. To do so, I go to the “More Types” Settings menu, I click on “Add New Post Type,” and I fill in the following information: post type names (singular and plural) and the thumbnail feature. Other options are set by default.

I also set the “Permalink base” in Advanced settings. Not sure it’s required but it seems to make sense.

I click on the “Save” button at the bottom of the page (forgot to do this, the last time).

I then go to the “More Fields” settings menu to create a custom box for the post editing interface.

I add the box title and change the “Use with post types” options (no use in having this in posts).

(Didn’t forget to click “save,” this time!)

I can now add the “Price” field. To do so, I need to click on the “Edit” link next to the “Product Options” box I just created and add click “Add New Field.”

I add the “Field title” and “Custom field key”:

I set the “Field type” to Number.

I also set the slug for this field.

I then go to the “More Taxonomies” settings menu to add a new product classification.

I click “Add New Taxonomy,” and fill in taxonomy names, allow permalinks, add slug, and show tag cloud.

I also specify that this taxonomy is only used for the “Product” type.

(Save!)

Now, the rest is more directly taken from the Blancer tutorial. But instead of copy-paste, I added the files directly to a Twenty Ten child theme. The files are available in this archive.

Here’s the style.css code:

/*
Theme Name: Product Directory
Theme URI: http://enkerli.com/
Description: A product directory child theme based on Kyle Jones, Blancer, and Twenty Ten
Author: Alexandre Enkerli
Version: 0.1
Template: twentyten
*/

@import url("../twentyten/style.css");

The code for functions.php:

<!--?php /**  * ProductDir functions and definitions  * @package WordPress  * @subpackage Product_Directory  * @since Product Directory 0.1  */ /*Custom Columns*/ add_filter("manage_edit-product_columns", "prod_edit_columns"); add_action("manage_posts_custom_column",  "prod_custom_columns"); function prod_edit_columns($columns){ 		$columns = array( 			"cb" =--> "<input type="\&quot;checkbox\&quot;" />",
			"title" => "Product Title",
			"description" => "Description",
			"price" => "Price",
			"catalog" => "Catalog",
		);

		return $columns;
}

function prod_custom_columns($column){
		global $post;
		switch ($column)
		{
			case "description":
				the_excerpt();
				break;
			case "price":
				$custom = get_post_custom();
				echo $custom["price"][0];
				break;
			case "catalog":
				echo get_the_term_list($post->ID, 'catalog', '', ', ','');
				break;
		}
}
?>

And the code in single-product.php:

<!--?php /**  * Template Name: Product - Single  * The Template for displaying all single products.  *  * @package WordPress  * @subpackage Product_Dir  * @since Product Directory 1.0  */ get_header(); ?-->
<div id="container">
<div id="content">
<!--?php the_post(); ?-->

<!--?php 	$custom = get_post_custom($post--->ID);
	$price = "$". $custom["price"][0];

?>
<div id="post-<?php the_ID(); ?><br />">>
<h1 class="entry-title"><!--?php the_title(); ?--> - <!--?=$price?--></h1>
<div class="entry-meta">
<div class="entry-content">
<div style="width: 30%; float: left;">
			<!--?php the_post_thumbnail( array(100,100) ); ?-->
			<!--?php the_content(); ?--></div>
<div style="width: 10%; float: right;">
			Price
<!--?=$price?--></div>
</div>
</div>
</div>
<!-- #content --></div>
<!-- #container -->

<!--?php get_footer(); ?-->

That’s it!

Well, almost..

One thing is that I have to activate my new child theme.

So, I go to the “Themes” Super Admin menu and enable the Product Directory theme (this step isn’t needed with single-site WordPress).

I then activate the theme in Appearance->Themes (in my case, on the second page).

One thing I’ve learnt the hard way is that the permalink structure may not work if I don’t go and “nudge it.” So I go to the “Permalinks” Settings menu:

And I click on “Save Changes” without changing anything. (I know, it’s counterintuitive. And it’s even possible that it could work without this step. But I spent enough time scratching my head about this one that I find it important.)

Now, I’m done. I can create new product posts by clicking on the “Add New” Products menu.

I can then fill in the product details, using the main WYSIWYG box as a description, the “price” field as a price, the “featured image” as the product image, and a taxonomy as a classification (by clicking “Add new” for any tag I want to add, and choosing a parent for some of them).

Now, in the product management interface (available in Products->Products), I can see the proper columns.

Here’s what the product page looks like:

And I’ve accomplished my mission.

The whole process can be achieved rather quickly, once you know what you’re doing. As I’ve been told (by the ever-so-helpful Justin Tadlock of Theme Hybrid fame, among other things), it’s important to get the data down first. While I agree with the statement and its implications, I needed to understand how to build these things from start to finish.

In fact, getting the data right is made relatively easy by my background as an ethnographer with a strong interest in cognitive anthropology, ethnosemantics, folk taxonomies (aka “folksonomies“), ethnography of communication, and ethnoscience. In other words, “getting the data” is part of my expertise.

The more technical aspects, however, were a bit difficult. I understood most of the principles and I could trace several puzzle pieces, but there’s a fair deal I didn’t know or hadn’t done myself. Putting together bits and pieces from diverse tutorials and posts didn’t work so well because it wasn’t always clear what went where or what had to remain unchanged in the code. I struggled with many details such as the fact that Kyle Jones’s code for custom columns wasn’t working first because it was incorrectly copied, then because I was using it on a post type which was “officially” based on pages (instead of posts). Having forgotten the part about “touching” the Permalinks settings, I was unable to get a satisfying output using Jones’s explanations (the fact that he doesn’t use titles didn’t really help me, in this specific case). So it was much harder for me to figure out how to do this than it now is for me to build content directories.

I still have some technical issues to face. Some which are near essential, such as a way to create archive templates for custom post types. Other issues have to do with features I’d like my content directories to have, such as clearly defined roles (the “More Plugins” support roles, but I still need to find out how to define them in WordPress). Yet other issues are likely to come up as I start building content directories, install them in specific contexts, teach people how to use them, observe how they’re being used and, most importantly, get feedback about their use.

But I’m past a certain point in my self-learning journey. I’ve built my confidence (an important but often dismissed component of gaining expertise and experience). I found proper resources. I understood what components were minimally necessary or required. I succeeded in implementing the system and testing it. And I’ve written enough about the whole process that things are even clearer for me.

And, who knows, I may get feedback, questions, or advice..


Actively Reading: Organic Ideas for Startups

Been using Diigo as a way to annotate online texts. In this case, I was as interested in the tone as in the text itself. At the same time, I kept thinking about things which seem to be missing from Diigo.

One thing I like about this text is its tone. There’s an honesty, an ingenuity that I find rare in this type of writing.

  • startup ideas
    • The background is important, in terms of the type of ideas about which we’re constructing something.
  • what do you wish someone would make for you?
    • My own itch has to do with Diigo, actually. There’s a lot I wish Diigo would make for me. I may be perceived as an annoyance, but I think my wishlist may lead to something bigger and possibly quite successful.
    • The difference between this question and the “scratch your own itch” principle seems significant, and this distinction may have some implications in terms of success: we’re already talking about others, not just running ideas in our own head.
  • what do you wish someone would make for you?
    • It’s somewhat different from the well-known “scratch your own itch” principle. In this difference might be located something significant. In a way, part of the potential for this version to lead to success comes from the fact that it’s already connected with others, instead of being about running ideas in your own mind.
  • grow organically
    • The core topic of the piece, put in a comparative context. The comparison isn’t the one people tend to make and one may argue about the examples used. But the concept of organic ideas is fascinating and inspiring.
  • you decide, from afar,
    • What we call, in anthropology, the “armchair” approach. Also known as “backbenching.” For this to work, you need to have a deep knowledge of the situation, which is part of the point in this piece. Nice that it’s not demonizing this position but putting it in context.
  • Apple
    was the first type
    • One might argue that it was a hybrid case. Although, it does sound like the very beginnings of Apple weren’t about “thinking from afar.”
  • class of users other than you
    • Since developers are part of a very specific “class” of people, this isn’t insignificant a way to phrase this.
  • They still rely on this principle today, incidentally.
    The iPhone is the phone Steve Jobs wants.
    • Apple tends to be perceived in a different light. According to many people, it’s the “textbook example” of a company where decisions are made without concerns for what people need. “Steve Jobs uses a top-down approach,” “They don’t even use focus groups,” “They don’t let me use their tools the way I want to use them.” But we’re not talking about the same distinction between top-down and bottom-up. Though “organic ideas” seem to imply that it’s a grassroots/bottom-up phenomenon, the core distinction isn’t about the origin of the ideas (from the “top,” in both cases) but on the reasoning behind these ideas.
  • We didn’t need this software ourselves.
    • Sounds partly like a disclaimer but this approach is quite common and “there’s nothing wrong with it.”
  • comparatively old
    • Age and life experience make for an interesting angle. It’s not that this strategy needs people of a specific age to work. It’s that there’s a connection between one’s experience and the way things may pan out.
  • There is no sharp line between the two types of ideas,
    • Those in the “engineering worldview” might go nuts, at this point. I can hear the claims of “hand waving.” But we’re talking about something complex, here, not a merely complicated problem.
  • Apple type
    • One thing to note in the three examples here: they’re all made by pairs of guys. Jobs and Woz, Gates and Allen, Page and Brin. In many cases, the formula might be that one guy (or gal, one wishes) comes up with ideas knowing that the other can implement them. Again, it’s about getting somebody else to build it for you, not about scratching your own itch.
  • Bill Gates was writing something he would use
    • Again, Gates may not be the most obvious example, since he’s mostly known for another approach. It’s not inaccurate to say he was solving his own problem, at the time, but it may not be that convincing as an example.
  • Larry and Sergey when they wrote the first versions of Google.
    • Although, the inception of the original ideas was academic in context. They weren’t solving a search problem or thinking about monetization. They were discovering the power of CitationRank.
  • generally preferable
    • Nicely relativistic.
  • It takes experience
    to predict what other people will want.
    • And possibly a lot more. Interesting that he doesn’t mention empirical data.
  • young founders
    • They sound like a fascinating group to observe. They do wonders when they open up to others, but they seem to have a tendency to impose their worldviews.
  • I’d encourage you to focus initially on organic ideas
    • Now, this advice sounds more like the “scratch your own itch” advocation. But there’s a key difference in that it’s stated as part of a broader process. It’s more of a “walk before you run” or “do your homework” piece of advice, not a “you can’t come up with good ideas if you just think about how people will use your tool.”
  • missing or broken
    • It can cover a lot, but it’s couched in terms of the typical “problem-solving” approach at the centre of the engineering worldview. Since we’re talking about developing tools, it makes sense. But there could be a broader version, admitting for dreams, inspiration, aspiration. Not necessarily of the “what would make you happy?” kind, although there’s a lot to be said about happiness and imagination. You’re brainstorming, here.
  • immediate answers
    • Which might imply that there’s a second step. If you keep asking yourself the same question, you may be able to get a very large number of ideas. The second step could be to prioritize them but I prefer “outlining” as a process: you shuffle things together and you group some ideas to get one which covers several. What’s common between your need for a simpler way to code on the Altair and your values? Why do you care so much about algorithms instead of human encoding?
  • You may need to stand outside yourself a bit to see brokenness
    • Ah, yes! “Taking a step back,” “distancing yourself,” “seeing the forest for the trees”… A core dimension of the ethnographic approach and the need for a back-and-forth between “inside” and “outside.” There’s a reflexive component in this “being an outsider to yourself.” It’s not only psychological, it’s a way to get into the social, which can lead to broader success if it’s indeed not just about scratching your own itch.
  • get used to it and take it for granted
    • That’s enculturation, to you. When you do things a certain way simply because “we’ve always done them that way,” you may not create these organic ideas. But it’s a fine way to do your work. Asking yourself important questions about what’s wrong with your situation works well in terms of getting new ideas. But, sometimes, you need to get some work done.
  • a Facebook
    • Yet another recontextualized example. Zuckerberg wasn’t trying to solve that specific brokenness, as far as we know. But Facebook became part of what it is when Zuck began scratching that itch.
  • organic startup ideas usually don’t
    seem like startup ideas at first
    • Which gets us to the pivotal importance of working with others. Per this article, VCs and “angel investors,” probably. But, in the case of some of cases cited, those we tend to forget, like Paul Allen, Narendra, and the Winklevosses.
  • end up making
    something of value to a lot of people
    • Trial and error, it’s an iterative process. So you must recognize errors quickly and not invest too much effort in a specific brokenness. Part of this requires maturity.
  • something
    other people dismiss as a toy
    • The passage on which Gruber focused and an interesting tidbit. Not that central, come to think of it. But it’s important to note that people’s dismissive attitude may be misled, that “toys” may hide tools, that it’s probably a good idea not to take all feedback to heart…
  • At this point, when someone comes to us with
    something that users like but that we could envision forum trolls
    dismissing as a toy, it makes us especially likely to invest.
  • the best source of organic ones
    • Especially to investors. Potentially self-serving… in a useful way.
  • they’re at the forefront of technology
    • That part I would dispute, actually. Unless we talk about a specific subgroup of young founders and a specific set of tools. Young founders tend to be oblivious to a large field in technology, including social tools.
  • they’re in a position to discover
    valuable types of fixable brokenness first
    • The focus on fixable brokenness makes sense if we’re thinking exclusively through the engineering worldview, but it’s at the centre of some failures like the Google Buzz launch.
  • you still have to work hard
    • Of the “inspiration shouldn’t make use forget perspiration” kind. Makes for a more thoughtful approach than the frequent “all you need to do…” claims.
  • I’d encourage anyone
    starting a startup to become one of its users, however unnatural it
    seems.
    • Not merely an argument for dogfooding. It’s deeper than that. Googloids probably use Google tools but they didn’t actually become users. They’re beta testers with a strong background in troubleshooting. Not the best way to figure out what users really want or how the tool will ultimately fail.
  • It’s hard to compete directly with open source software
    • Open Source as competition isn’t new as a concept, but it takes time to seep in.
  • there has to be some part
    you can charge for
    • The breach through which old-school “business models” enter with little attention paid to everything else. To the extent that much of the whole piece might crumble from pressure built up by the “beancounter” worldview. Good thing he acknowledges it.

In Phase

Lissajous curve

Lissajous curve

Something which happens to me on a rather regular basis (and about which I blogged before) is that I’ll hear about something right after thinking about it. For instance, if I think about the fact that a given tool should exist, it may be announced right at that moment.

Hey, I was just thinking about this!

The effect is a bit strange but it’s quite easy to explain. It feels like a “premonition,” but it probably has more to do with “being in phase.” In some cases, it may also be that I heard about that something but hadn’t registered the information. I know it happens a lot and  it might not be too hard to trace back. But I prefer thinking about phase.

And, yes, I am thinking about phase difference in waves. Not in a very precise sense, but the image still works, for me. Especially with the Lissajous representation, as above.

See, I don’t particularly want to be “ahead of the curve” and I don’t particularly mind being “behind the curve.” But when I’m right “in the curve,” something interesting happens. I’m “in the now.”

I originally thought about being “in tune” and it could also be about “in sync” or even “matching impedances.” But I still like the waves analogy. Especially since, when two waves are in phase, they reinforce one another. As analogies go, it’s not only a beautiful one, but a powerful one. And, yes, I do think about my sweetheart.

One reason I like the concept of phase difference is that I think through sound. My first exposure to the concept comes from courses in musical acoustics, almost twenty years ago. It wasn’t the main thing I’d remember from the course and it’s not something I investigated at any point since. Like I keep telling students, some things hit you long after you’ve heard about it in a course. Lifelong learning and “landminds” are based on such elements, even tiny unimportant ones. Phase difference is one such thing.

And it’s no big deal, of course. It’s not like I spent days thinking about these concepts. But I’ve been feeling like writing, lately, and this is as good an opportunity as any.

The trigger for this particular thing is rather silly and is probably explained more accurately, come to think of it, by “unconsciously registering” something before consciously registering it.

Was having breakfast and started thinking about the importance of being environmentally responsible, the paradox of “consumption as freedom,” the consequences of some lifestyle choices including carfree living, etc. This stream of thought led me, not unexpectedly, to the perspectives on climate change, people’s perception of scientific evidence, and the so-called ClimateGate. I care a lot about critical thinking, regardless of whether or not I agree with a certain idea, so I think the email controversy shows the importance of transparency. So far, nothing unexpected. Within a couple of minutes, I had covered a few of the subjects du jour. And that’s what struck me, because right then, I (over)heard a radio host introduce a guest whose talk is titled:

What is the role of climate scientists in the climate change debate?

Obviously, Tremblay addressed ClimateGate quite directly. So my thoughts were “in phase” with Tremblay’s.

A few minutes prior to (over)hearing this introduction, I (over)heard a comment about topics of social conversations at different points in recent history. According to screenwriter Fabienne Larouche, issues covered in the first seasons of her “flagship” tv series are still at the forefront in Quebec society today, fourteen years later. So I was probably even more “in tune” with the notion of being “in phase.” Especially with my society.

I said “(over)heard” because I wasn’t really listening to that radio show. It was just playing in the background and I wasn’t paying much attention. I don’t tend to listen to live radio but I do listen to some radio recordings as podcasts. One reason I like doing so is that I can pay much closer attention to what I hear. Another is that I can listen to what I want when I feel like listen to it, which means that I can prepare myself for a heady topic or choose some tech-fluff to wind down after a course. There’s also the serendipity of listening to very disparate programmes in the same listening session, as if I were “turning the dial” after each show on a worldwide radio (I often switch between French and English and/or between European and North American sources). For a while now, I’ve been listening to podcasts at double-speed, which helps me focus on what’s most significant.

(In Jazz, we talk about “top notes,” meaning the ones which are more prominent. It’s easier to focus on them at double-speed than at normal speed so “double-times” have an interesting cognitive effect.)

So, I felt “in phase.” As mentioned, it probably has much more to do with having passively heard things without paying attention yet letting it “seep into my brain” to create connections between a few subjects which get me to the same point as what comes later. A large part of this is well-known in psychology, especially in terms of cognition. We start noticing things when they enter into a schema we have in our mind. These things we start noticing were there all along so the “discovery” is only in our mind (in the sense that it wouldn’t be a discovery for others). When we learn a new word, for instance, we start hearing it everywhere.

But there are also words which start being used by everyone because they have been diffused largely at a given point in time. An actual neologism can travel quickly and a word in our passive vocabulary can also come to prominence, especially in mainstream media. Clearly, this is an issue of interest to psychologists, folklorists, and media analysts alike. I’m enough of a folklorist and media observer to think about the social processes behind the diffusion of terms regardless of what psychologists think.

A few months back, I got the impression that the word “nimble” had suddenly increased in currency after it was used in a speech by the current PotUS. Since I’m a non-native speaker of English, I’m likely to be accused of noticing the word because it’s part my own passive vocabulary. I have examples in French, though some are with words which were new to me, at the time («peoplisation», «battante»…). I probably won’t be able to defend myself from those who say that it’s just a matter of my own exposure to those terms. Though there are ways to analyze the currency of a given term, I’m not sure I trust this type of analysis a lot more than my gut feeling, at least in terms of realtime trends.

Which makes me think of “memetics.” Not in the strict sense that Dawkins would like us to use. But in the way popular culture cares about the propagation of “units of thought.” I recently read a fascinating blogpost (in French) about  memetics from this perspective, playing Dawkins against himself. As coincidences keep happening (or, more accurately, as I’m accutely tuned to find coincidences everywhere), I’ve been having a discussion about Mahir‘s personal homepage (aka “I kiss you”), who became an “Internet celebrity” through this process which is now called memetic. The reason his page was noticed isn’t that it was so unique. But it had this je ne sais quoi which captured the imagination, at the time (the latter part of the “Dot-Com Bubble”). As some literary critics and many other humanists teach us, it’s not the item itself which counts, it’s how we receive it (yes, I tend to be on the “reception” and “eye of the beholder” side of things). Mahir was striking because he was, indeed, “out of phase” with the times.

As I think about phase, I keep hearing the other acoustic analogy: the tuning of sine waves. When a sine wave is very slightly “out of tune” with another, we hear a very slow oscillation (interference beats) until they produce resonance. There’s a direct relationship between beat tones and phase, but I think “in tune” and “in phase” remain separate analogies.

One reason I like to think about waves for these analogies is that I tend to perceive temporal change through these concepts. If we think of historical change through cycles, being “in phase” is a matter of matching two change processes until they’re aligned but the cycles may be in harmonic relationships. One can move twice as fast as society and still be “in phase” with it.

Sure, I’m overextending the analogies, and there’s something far-fetched about this. But that’s pretty much what I like about analogical thinking. As I’m under the weather, this kind of rambling is almost therapeutic.


Installing BuddyPress on a Webhost

[Jump here for more technical details.]

A few months ago, I installed BuddyPress on my Mac to try it out. It was a bit of an involved process, so I documented it:

WordPress MU, BuddyPress, and bbPress on Local Machine « Disparate.

More recently, I decided to get a webhost. Both to run some tests and, eventually, to build something useful. BuddyPress seems like a good way to go at it, especially since it’s improved a lot, in the past several months.

In fact, the installation process is much simpler, now, and I ran into some difficulties because I was following my own instructions (though adapting the process to my webhost). So a new blogpost may be in order. My previous one was very (possibly too) detailed. This one is much simpler, technically.

One thing to make clear is that BuddyPress is a set of plugins meant for WordPress µ (“WordPress MU,” “WPMU,” “WPµ”), the multi-user version of the WordPress blogging platform. BP is meant as a way to make WPµ more “social,” with such useful features as flexible profiles, user-to-user relationships, and forums (through bbPress, yet another one of those independent projects based on WordPress).

While BuddyPress depends on WPµ and does follow a blogging logic, I’m thinking about it as a social platform. Once I build it into something practical, I’ll probably use the blogging features but, in a way, it’s more of a tool to engage people in online social activities. BuddyPress probably doesn’t work as a way to “build a community” from scratch. But I think it can be quite useful as a way to engage members of an existing community, even if this engagement follows a blogger’s version of a Pareto distribution (which, hopefully, is dissociated from elitist principles).

But I digress, of course. This blogpost is more about the practical issue of adding a BuddyPress installation to a webhost.

Webhosts have come a long way, recently. Especially in terms of shared webhosting focused on LAMP (or PHP/MySQL, more specifically) for blogs and content-management. I don’t have any data on this, but it seems to me that a lot of people these days are relying on third-party webhosts instead of relying on their own servers when they want to build on their own blogging and content-management platforms. Of course, there’s a lot more people who prefer to use preexisting blog and content-management systems. For instance, it seems that there are more bloggers on WordPress.com than on other WordPress installations. And WP.com blogs probably represent a small number of people in comparison to the number of people who visit these blogs. So, in a way, those who run their own WordPress installations are a minority in the group of active WordPress bloggers which, itself, is a minority of blog visitors. Again, let’s hope this “power distribution” not a basis for elite theory!

Yes, another digression. I did tell you to skip, if you wanted the technical details!

I became part of the “self-hosted WordPress” community through a project on which I started work during the summer. It’s a website for an academic organization and I’m acting as the organization’s “Web Guru” (no, I didn’t choose the title). The site was already based on WordPress but I was rebuilding much of it in collaboration with the then-current “Digital Content Editor.” Through this project, I got to learn a lot about WordPress, themes, PHP, CSS, etc. And it was my first experience using a cPanel- (and Fantastico-)enabled webhost (BlueHost, at the time). It’s also how I decided to install WordPress on my local machine and did some amount of work from that machine.

But the local installation wasn’t an ideal solution for two reasons: a) I had to be in front of that local machine to work on this project; and b) it was much harder to show the results to the person with whom I was collaborating.

So, in the Fall, I decided to get my own staging server. After a few quick searches, I decided HostGator, partly because it was available on a monthly basis. Since this staging server was meant as a temporary solution, HG was close to ideal. It was easy to set up as a PayPal “subscription,” wasn’t that expensive (9$/month), had adequate support, and included everything that I needed at that point to install a current version of WordPress and play with theme files (after importing content from the original site). I’m really glad I made that decision because it made a number of things easier, including working from different computers, and sending links to get feedback.

While monthly HostGator fees were reasonable, it was still a more expensive proposition than what I had in mind for a longer-term solution. So, recently, a few weeks after releasing the new version of the organization’s website, I decided to cancel my HostGator subscription. A decision I made without any regret or bad feeling. HostGator was good to me. It’s just that I didn’t have any reason to keep that account or to do anything major with the domain name I was using on HG.

Though only a few weeks elapsed since I canceled that account, I didn’t immediately set out to transition to a new webhost. I didn’t go from HostGator to another webhost.

But having my own webhost still remained at the back of my mind as something which might be useful. For instance, while not really making a staging server necessary, a new phase in the academic website project brought up a sandboxing idea. Also, I went to a “WordPress Montreal” meeting and got to think about further WordPress development/deployment, including using BuddyPress for my own needs (both as my own project and as a way to build my own knowledge of the platform) instead of it being part of an organization’s project. I was also thinking about other interesting platforms which necessitate a webhost.

(More on these other platforms at a later point in time. Bottom line is, I’m happy with the prospects.)

So I wanted a new webhost. I set out to do some comparison shopping, as I’m wont to do. In my (allegedly limited) experience, finding the ideal webhost is particularly difficult. For one thing, search results are cluttered with a variety of “unuseful” things such as rants, advertising, and limited comparisons. And it’s actually not that easy to give a new webhost a try. For one thing, these hosting companies don’t necessarily have the most liberal refund policies you could imagine. And, switching a domain name between different hosts and registrars is a complicated process through which a name may remain “hostage.” Had I realized what was involved, I might have used a domain name to which I have no attachment or actually eschewed the whole domain transition and just try the webhost without a dedicated domain name.

Doh!
Live and learn. I sure do. Loving almost every minute of it.

At any rate, I had a relatively hard time finding my webhost.

I really didn’t need “bells and whistles.” For instance, all the AdSense, shopping cart, and other business-oriented features which seem to be publicized by most webhosting companies have no interest, to me.

I didn’t even care so much about absolute degree of reliability or speed. What I’m to do with this host is fairly basic stuff. The core idea is to use my own host to bypass some limitations. For instance, WordPress.com doesn’t allow for plugins yet most of the WordPress fun has to do with plugins.

I did want an “unlimited” host, as much as possible. Not because expect to have huge resource needs but I just didn’t want to have to monitor bandwidth.

I thought that my needs would be basic enough that any cPanel-enabled webhost would fit. As much as I could see, I needed FTP access to something which had PHP 5 and MySQL 5. I expected to install things myself, without use of the webhost’s scripts but I also thought the host would have some useful scripts. Although I had already registered the domain I wanted to use (through Name.com), I thought it might be useful to have a free domain in the webhosting package. Not that domain names are expensive, it’s more of a matter of convenience in terms of payment or setup.

I ended up with FatCow. But, honestly, I’d probably go with a different host if I were to start over (which I may do with another project).

I paid 88$ for two years of “unlimited” hosting, which is quite reasonable. And, on paper, FatCow has everything I need (and I bunch of things I don’t need). The missing parts aren’t anything major but have to do with minor annoyances. In other words, no real deal-breaker, here. But there’s a few things I wish I had realized before I committed on FatCow with a domain name I actually want to use.

Something which was almost a deal-breaker for me is the fact that FatCow requires payment for any additional subdomain. And these aren’t cheap: the minimum is 5$/month for five subdomains, up to 25$/month for unlimited subdomains! Even at a “regular” price of 88$/year for the basic webhosting plan, the “unlimited subdomains” feature (included in some webhosting plans elsewhere) is more than three times more expensive than the core plan.

As I don’t absolutely need extra subdomains, this is mostly a minor irritant. But it’s one reason I’ll probably be using another webhost for other projects.

Other issues with FatCow are probably not enough to motivate a switch.

For instance, the PHP version installed on FatCow (5.2.1) is a few minor releases behind the one needed by some interesting web applications. No biggie, especially if PHP is updated in a relatively reasonable timeframe. But still makes for a slight frustration.

The MySQL version seems recent enough, but it uses non-standard tools to manage it, which makes for some confusion. Attempting to create some MySQL databases with obvious names (say “wordpress”) fails because the database allegedly exists (even though it doesn’t show up in the MySQL administration). In the same vein, the URL of the MySQL is <username>.fatcowmysql.com instead of localhost as most installers seem to expect. Easy to handle once you realize it, but it makes for some confusion.

In terms of Fantastico-like simplified installation of webapps, FatCow uses InstallCentral, which looks like it might be its own Fantastico replacement. InstallCentral is decent enough as an installation tool and FatCow does provide for some of the most popular blog and CMS platforms. But, in some cases, the application version installed by FatCow is old enough (2005!)  that it requires multiple upgrades to get to a current version. Compared to other installation tools, FatCow’s InstallCentral doesn’t seem really efficient at keeping track of installed and released versions.

Something which is partly a neat feature and partly a potential issue is the way FatCow handles Apache-related security. This isn’t something which is so clear to me, so I might be wrong.

Accounts on both BlueHost and HostGator include a public_html directory where all sorts of things go, especially if they’re related to publicly-accessible content. This directory serves as the website’s root, so one expects content to be available there. The “index.html” or “index.php” file in this directory serves as the website’s frontpage. It’s fairly obvious, but it does require that one would understand a few things about webservers. FatCow doesn’t seem to create a public_html directory in a user’s server space. Or, more accurately, it seems that the root directory (aka ‘/’) is in fact public_html. In this sense, a user doesn’t have to think about which directory to use to share things on the Web. But it also means that some higher-level directories aren’t available. I’ve already run into some issues with this and I’ll probably be looking for a workaround. I’m assuming there’s one. But it’s sometimes easier to use generally-applicable advice than to find a custom solution.

Further, in terms of access control… It seems that webapps typically make use of diverse directories and .htaccess files to manage some forms of access controls. Unix-style file permissions are also involved but the kind of access needed for a web app is somewhat different from the “User/Group/All” of Unix filesystems. AFAICT, FatCow does support those .htaccess files. But it has its own tools for building them. That can be a neat feature, as it makes it easier, for instance, to password-protect some directories. But it could also be the source of some confusion.

There are other issues I have with FatCow, but it’s probably enough for now.

So… On to the installation process… 😉

It only takes a few minutes and is rather straightforward. This is the most verbose version of that process you could imagine…

Surprised? 😎

Disclaimer: I’m mostly documenting how I did it and there are some things about which I’m unclear. So it may not work for you. If it doesn’t, I may be able to help but I provide no guarantee that I will. I’m an anthropologist, not a Web development expert.

As always, YMMV.

A few instructions here are specific to FatCow, but the general process is probably valid on other hosts.

I’m presenting things in a sequence which should make sense. I used a slightly different order myself, but I think this one should still work. (If it doesn’t, drop me a comment!)

In these instructions, straight quotes (“”) are used to isolate elements from the rest of the text. They shouldn’t be typed or pasted.

I use “example.com” to refer to the domain on which the installation is done. In my case, it’s the domain name I transfered to FatCow from another registrar but it could probably be done without a dedicated domain (in which case it would be “<username>.fatcow.com” where “<username>” is your FatCow username).

I started with creating a MySQL database for WordPress MU. FatCow does have phpMyAdmin but the default tool in the cPanel is labeled “Manage MySQL.” It’s slightly easier to use for creating new databases than phpMyAdmin because it creates the database and initial user (with confirmed password) in a single, easy-to-understand dialog box.

So I created that new database, user, and password, noting down this information. Since that password appears in clear text at some point and can easily be changed through the same interface, I used one which was easy to remember but wasn’t one I use elsewhere.
Then, I dowloaded the following files to my local machine in order to upload them to my FatCow server space. The upload can be done through either FTP or FatCow’s FileManager. I tend to prefer FTP (via CyberDuck on the Mac or FileZilla on PC). But the FileManager does allow for easy uploads.
(Wish it could be more direct, using the HTTP links directly instead of downloading to upload. But I haven’t found a way to do it through either FTP or the FileManager.)
At any rate, here are the four files I transfered to my FatCow space, using .zip when there’s a choice (the .tar.gz “tarball” versions also work but require a couple of extra steps).
  1. WordPress MU (wordpress-mu-2.9.1.1.zip, in my case)
  2. Buddymatic (buddymatic.0.9.6.3.1.zip, in my case)
  3. EarlyMorning (only one version, it seems)
  4. EarlyMorning-BP (only one version, it seems)

Only the WordPress MU archive is needed to install BuddyPress. The last three files are needed for EarlyMorning, a BuddyPress theme that I found particularly neat. It’s perfectly possible to install BuddyPress without this specific theme. (Although, doing so, you need to install a BuddyPress-compatible theme, if only by moving some folders to make the default theme available, as I explained in point 15 in that previous tutorial.) Buddymatic itself is a theme framework which includes some child themes, so you don’t need to install EarlyMorning. But installing it is easy enough that I’m adding instructions related to that theme.

These files can be uploaded anywhere in my FatCow space. I uploaded them to a kind of test/upload directory, just to make it clear, for me.

A major FatCow idiosyncrasy is its FileManager (actually called “FileManager Beta” in the documentation but showing up as “FileManager” in the cPanel). From my experience with both BlueHost and HostGator (two well-known webhosting companies), I can say that FC’s FileManager is quite limited. One thing it doesn’t do is uncompress archives. So I have to resort to the “Archive Gateway,” which is surprisingly slow and cumbersome.

At any rate, I used that Archive Gateway to uncompress the four files. WordPress µ first (in the root directory or “/”), then both Buddymatic and EarlyMorning in “/wordpress-mu/wp-content/themes” (you can chose the output directory for zip and tar files), and finally EarlyMorning-BP (anywhere, individual files are moved later). To uncompress each file, select it in the dropdown menu (it can be located in any subdirectory, Archive Gateway looks everywhere), add the output directory in the appropriate field in the case of Buddymatic or EarlyMorning, and press “Extract/Uncompress”. Wait to see a message (in green) at the top of the window saying that the file has been uncompressed successfully.

Then, in the FileManager, the contents of the EarlyMorning-BP directory have to be moved to “/wordpress-mu/wp-content/themes/earlymorning”. (Thought they could be uncompressed there directly, but it created an extra folder.) To move those files in the FileManager, I browse to that earlymorning-bp directory, click on the checkbox to select all, click on the “Move” button (fourth from right, marked with a blue folder), and add the output path: /wordpress-mu/wp-content/themes/earlymorning

These files are tweaks to make the EarlyMorning theme work with BuddyPress.

Then, I had to change two files, through the FileManager (it could also be done with an FTP client).

One change is to EarlyMorning’s style.css:

/wordpress-mu/wp-content/themes/earlymorning/style.css

There, “Template: thematic” has to be changed to “Template: buddymatic” (so, “the” should be changed to “buddy”).

That change is needed because the EarlyMorning theme is a child theme of the “Thematic” WordPress parent theme. Buddymatic is a BuddyPress-savvy version of Thematic and this changes the child-parent relation from Thematic to Buddymatic.

The other change is in the Buddymatic “extensions”:

/wordpress-mu/wp-content/themes/buddymatic/library/extensions/buddypress_extensions.php

There, on line 39, “$bp->root_domain” should be changed to “bp_root_domain()”.

This change is needed because of something I’d consider a bug but that a commenter on another blog was kind enough to troubleshoot. Without this modification, the login button in BuddyPress wasn’t working because it was going to the website’s root (example.com/wp-login.php) instead of the WPµ installation (example.com/wordpress-mu/wp-login.php). I was quite happy to find this workaround but I’m not completely clear on the reason it works.

Then, something I did which might not be needed is to rename the “wordpress-mu” directory. Without that change, the BuddyPress installation would sit at “example.com/wordpress-mu,” which seems a bit cryptic for users. In my mind, “example.com/<name>,” where “<name>” is something meaningful like “social” or “community” works well enough for my needs. Because FatCow charges for subdomains, the “<name>.example.com” option would be costly.

(Of course, WPµ and BuddyPress could be installed in the site’s root and the frontpage for “example.com” could be the BuddyPress frontpage. But since I think of BuddyPress as an add-on to a more complete site, it seems better to have it as a level lower in the site’s hierarchy.)

With all of this done, the actual WPµ installation process can begin.

The first thing is to browse to that directory in which WPµ resides, either “example.com/wordpress-mu” or “example.com/<name>” with the “<name>” you chose. You’re then presented with the WordPress µ Installation screen.

Since FatCow charges for subdomains, it’s important to choose the following option: “Sub-directories (like example.com/blog1).” It’s actually by selecting the other option that I realized that FatCow restricted subdomains.

The Database Name, username and password are the ones you created initially with Manage MySQL. If you forgot that password, you can actually change it with that same tool.

An important FatCow-specific point, here, is that “Database Host” should be “<username>.fatcowmysql.com” (where “<username>” is your FatCow username). In my experience, other webhosts use “localhost” and WPµ defaults to that.

You’re asked to give a name to your blog. In a way, though, if you think of BuddyPress as more of a platform than a blogging system, that name should be rather general. As you’re installing “WordPress Multi-User,” you’ll be able to create many blogs with more specific names, if you want. But the name you’re entering here is for BuddyPress as a whole. As with <name> in “example.com/<name>” (instead of “example.com/wordpress-mu”), it’s a matter of personal opinion.

Something I noticed with the EarlyMorning theme is that it’s a good idea to keep the main blog’s name relatively short. I used thirteen characters and it seemed to fit quite well.

Once you’re done filling in this page, WPµ is installed in a flash. You’re then presented with some information about your installation. It’s probably a good idea to note down some of that information, including the full paths to your installation and the administrator’s password.

But the first thing you should do, as soon as you log in with “admin” as username and the password provided, is probably to the change that administrator password. (In fact, it seems that a frequent advice in the WordPress community is to create a new administrator user account, with a different username than “admin,” and delete the “admin” account. Given some security issues with WordPress in the past, it seems like a good piece of advice. But I won’t describe it here. I did do it in my installation and it’s quite easy to do in WPµ.

Then, you should probably enable plugins here:

example.com/<name>/wp-admin/wpmu-options.php#menu

(From what I understand, it might be possible to install BuddyPress without enabling plugins, since you’re logged in as the administrator, but it still makes sense to enable them and it happens to be what I did.)

You can also change a few other options, but these can be set at another point.

One option which is probably useful, is this one:

Allow new registrations Disabled
Enabled. Blogs and user accounts can be created.
Only user account can be created.

Obviously, it’s not necessary. But in the interest of opening up the BuddyPress to the wider world without worrying too much about a proliferation of blogs, it might make sense. You may end up with some fake user accounts, but that shouldn’t be a difficult problem to solve.

Now comes the installation of the BuddyPress plugin itself. You can do so by going here:

example.com/<name>/wp-admin/plugin-install.php

And do a search for “BuddyPress” as a term. The plugin you want was authored by “The BuddyPress Community.” (In my case, version 1.1.3.) Click the “Install” link to bring up the installation dialog, then click “Install Now” to actually install the plugin.

Once the install is done, click the “Activate” link to complete the basic BuddyPress installation.

You now have a working installation of BuddyPress but the BuddyPress-savvy EarlyMorning isn’t enabled. So you need to go to “example.com/<name>/wp-admin/wpmu-themes.php” to enable both Buddymatic and EarlyMorning. You should then go to “example.com/<name>/wp-admin/themes.php” to activate the EarlyMorning theme.

Something which tripped me up because it’s now much easier than before is that forums (provided through bbPress) are now, literally, a one-click install. If you go here:

example.com/<name>/wp-admin/admin.php?page=bb-forums-setup

You can set up a new bbPress install (“Set up a new bbPress installation”) and everything will work wonderfully in terms of having forums fully integrated in BuddyPress. It’s so seamless that I wasn’t completely sure it had worked.

Besides this, I’d advise that you set up a few widgets for the BuddyPress frontpage. You do so through an easy-to-use drag-and-drop interface here:

example.com/<name>/wp-admin/widgets.php

I especially advise you to add the Twitter RSS widget because it seems to me to fit right in. If I’m not mistaken, the EarlyMorning theme contains specific elements to make this widget look good.

After that, you can just have fun with your new BuddyPress installation. The first thing I did was to register a new user. To do so, I logged out of my admin account,  and clicked on the Sign Up button. Since I “allow new registrations,” it’s a very simple process. In fact, this is one place where I think that BuddyPress shines. Something I didn’t explain is that you can add a series of fields for that registration and the user profile which goes with it.

The whole process really shouldn’t take very long. In fact, the longest parts have probably to do with waiting for Archive Gateway.

The rest is “merely” to get people involved in your BuddyPress installation. It can happen relatively easily, if you already have a group of people trying to do things together online. But it can be much more complicated than any software installation process… 😉


Development and Quality: Reply to Agile Diary

Former WiZiQ product manager Vikrama Dhiman responded to one of my tweets with a full-blown blogpost, thereby giving support to Matt Mullenweg‘s point that microblogging goes hand-in-hand with “macroblogging.”

My tweet:

enjoys draft æsthetics yet wishes more developers would release stable products. / adopte certains produits trop rapidement.

Vikrama’s post:

Good Enough Software Does Not Mean Bad Software « Agile Diary, Agile Introduction, Agile Implementation.

My reply:

“To an engineer, good enough means perfect. With an artist, there’s no such thing as perfect.” (Alexander Calder)

Thanks a lot for your kind comments. I’m very happy that my tweet (and status update) triggered this.

A bit of context for my tweet (actually, a post from Ping.fm, meant as a status update, thereby giving support in favour of conscious duplication, «n’en déplaise aux partisans de l’action contre la duplication».)

I’ve been thinking about what I call the “draft æsthetics.” In fact, I did a podcast episode about it. My description of that episode was:

Sometimes, there is such a thing as “Good Enough.”

Though I didn’t emphasize the “sometimes” part in that podcast episode, it was an important part of what I wanted to say. In fact, my intention wasn’t to defend draft æsthetics but to note that there seems to be a tendency toward this æsthetic mode. I do situate myself within that mode in many things I do, but it really doesn’t mean that this mode should be the exclusive one used in any context.

That aforequoted tweet was thus a response to my podcast episode on draft æsthetics. “Yes, ‘good enough’ may work, sometimes. But it needs not be applied in all cases.”

As I often get into convoluted discussions with people who seem to think that I condone or defend a position because I take it for myself, the main thing I’d say there is that I’m not only a relativist but I cherish nuance. In other words, my tweet was a way to qualify the core statement I was talking about in my podcast episode (that “good enough” exists, at times). And that statement isn’t necessarily my own. I notice a pattern by which this statement seems to be held as accurate by people. I share that opinion, but it’s not a strongly held belief of mine.

Of course, I digress…

So, the tweet which motivated Vikrama had to do with my approach to “good enough.” In this case, I tend to think about writing but in view of Eric S. Raymond’s approach to “Release Early, Release Often” (RERO). So there is a connection to software development and geek culture. But I think of “good enough” in a broader sense.

Disclaimer: I am not a coder.

The Calder quote remained in my head, after it was mentioned by a colleague who had read it in a local newspaper. One reason it struck me is that I spend some time thinking about artists and engineers, especially in social terms. I spend some time hanging out with engineers but I tend to be more on the “artist” side of what I perceive to be an axis of attitudes found in some social contexts. I do get a fair deal of flack for some of my comments on this characterization and it should be clear that it isn’t meant to imply any evaluation of individuals. But, as a model, the artist and engineer distinction seems to work, for me. In a way, it seems more useful than the distinction between science and art.

An engineer friend with whom I discussed this kind of distinction was quick to point out that, to him, there’s no such thing as “good enough.” He was also quick to point out that engineers can be creative and so on. But the point isn’t to exclude engineers from artistic endeavours. It’s to describe differences in modes of thought, ways of knowing, approaches to reality. And the way these are perceived socially. We could do a simple exercise with terms like “troubleshooting” and “emotional” to be assigned to the two broad categories of “engineer” and “artist.” Chances are that clear patterns would emerge. Of course, many concepts are as important to both sides (“intelligence,” “innovation”…) and they may also be telling. But dichotomies have heuristic value.

Now, to go back to software development, the focus in Vikrama’s Agile Diary post…

What pushed me to post my status update and tweet is in fact related to software development. Contrary to what Vikrama presumes, it wasn’t about a Web application. And it wasn’t even about a single thing. But it did have to do with firmware development and with software documentation.

The first case is that of my Fonera 2.0n router. Bought it in early November and I wasn’t able to connect to its private signal using my iPod touch. I could connect to the router using the public signal, but that required frequent authentication, as annoying as with ISF. Since my iPod touch is my main WiFi device, this issue made my Fonera 2.0n experience rather frustrating.

Of course, I’ve been contacting Fon‘s tech support. As is often the case, that experience was itself quite frustrating. I was told to reset my touch’s network settings which forced me to reauthenticate my touch on a number of networks I access regularly and only solved the problem temporarily. The same tech support person (or, at least, somebody using the same name) had me repeat the same description several times in the same email message. Perhaps unsurprisingly, I was also told to use third-party software which had nothing to do with my issue. All in all, your typical tech support experience.

But my tweet wasn’t really about tech support. It was about the product. Thougb I find the overall concept behind the Fonera 2.0n router very interesting, its implementation seems to me to be lacking. In fact, it reminds me of several FLOSS development projects that I’ve been observing and, to an extent, benefitting from.

This is rapidly transforming into a rant I’ve had in my “to blog” list for a while about “thinking outside the geek box.” I’ll try to resist the temptation, for now. But I can mention a blog thread which has been on my mind, in terms of this issue.

Firefox 3 is Still a Memory Hog — The NeoSmart Files.

The blogpost refers to a situation in which, according to at least some users (including the blogpost’s author), Firefox uses up more memory than it should and becomes difficult to use. The thread has several comments providing support to statements about the relatively poor performance of Firefox on people’s systems, but it also has “contributions” from an obvious troll, who keeps assigning the problem on the users’ side.

The thing about this is that it’s representative of a tricky issue in the geek world, whereby developers and users are perceived as belonging to two sides of a type of “class struggle.” Within the geek niche, users are often dismissed as “lusers.” Tech support humour includes condescending jokes about “code 6”: “the problem is 6″ from the screen.” The aforementioned Eric S. Raymond wrote a rather popular guide to asking questions in geek circles which seems surprisingly unaware of social and cultural issues, especially from someone with an anthropological background. Following that guide, one should switch their mind to that of a very effective problem-solver (i.e., the engineer frame) to ask questions “the smart way.” Not only is the onus on users, but any failure to comply with these rules may be met with this air of intellectual superiority encoded in that guide. IOW, “Troubleshoot now, ask questions later.”

Of course, many users are “guilty” of all sorts of “crimes” having to do with not reading the documentation which comes with the product or with simply not thinking about the issue with sufficient depth before contacting tech support. And as the majority of the population is on the “user” side, the situation can be described as both a form of marginalization (geek culture comes from “nerd” labels) and a matter of elitism (geek culture as self-absorbed).

This does have something to do with my Fonera 2.0n. With it, I was caught in this dynamic whereby I had to switch to the “engineer frame” in order to solve my problem. I eventually did solve my Fonera authentication problem, using a workaround mentioned in a forum post about another issue (free registration required). Turns out, the “release candidate” version of my Fonera’s firmware does solve the issue. Of course, this new firmware may cause other forms of instability and installing it required a bit of digging. But it eventually worked.

The point is that, as released, the Fonera 2.0n router is a geek toy. It’s unpolished in many ways. It’s full of promise in terms of what it may make possible, but it failed to deliver in terms of what a router should do (route a signal). In this case, I don’t consider it to be a finished product. It’s not necessarily “unstable” in the strict sense that a software engineer might use the term. In fact, I hesitated between different terms to use instead of “stable,” in that tweet, and I’m not that happy with my final choice. The Fonera 2.0n isn’t unstable. But it’s akin to an alpha version released as a finished product. That’s something we see a lot of, these days.

The main other case which prompted me to send that tweet is “CivRev for iPhone,” a game that I’ve been playing on my iPod touch.

I’ve played with different games in the Civ franchise and I even used the FLOSS version on occasion. Not only is “Civilization” a geek classic, but it does connect with some anthropological issues (usually in a problematic view: Civ’s worldview lacks anthro’s insight). And it’s the kind of game that I can easily play while listening to podcasts (I subscribe to a number of th0se).

What’s wrong with that game? Actually, not much. I can’t even say that it’s unstable, unlike some other items in the App Store. But there’s a few things which aren’t optimal in terms of documentation. Not that it’s difficult to figure out how the game works. But the game is complex enough that some documentation is quite useful. Especially since it does change between one version of the game and another. Unfortunately, the online manual isn’t particularly helpful. Oh, sure, it probably contains all the information required. But it’s not available offline, isn’t optimized for the device it’s supposed to be used with, doesn’t contain proper links between sections, isn’t directly searchable, and isn’t particularly well-written. Not to mention that it seems to only be available in English even though the game itself is available in multiple languages (I play it in French).

Nothing tragic, of course. But coupled with my Fonera experience, it contributed to both a slight sense of frustration and this whole reflection about unfinished products.

Sure, it’s not much. But it’s “good enough” to get me started.


Happiness Anniversary

HappyTweet

A year ago today, I found out that I was, in fact, happy.

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War of the Bugs: Playing with Life in the Brewery

Kept brewing and thinking about brewing, after that last post. Been meaning to discuss my approach to “brewing bugs”: the yeast and bacteria strains which are involved in some of my beers. So, it’s a kind of follow-up.

Perhaps more than a reason for me to brew, getting to have fun with these living organisms is something of an achievement. It took a while before it started paying off, but it now does.

Now, I’m no biochemist. In fact, I’m fairly far to “wet sciences” in general. What I do with these organisms is based on a very limited understanding of what goes on during fermentation. But as long as I’m having fun, that should be ok.

This blogpost is about yeast in brewing. My focus is on homebrewing but many things also apply to craft brewing or even to macrobreweries.

There’s supposed to be a saying that “brewers make wort, yeast makes beer.” Whether or not it’s an actual saying, it’s quite accurate.

“Wort” is unfermented beer. It’s a liquid containing fermentable sugars and all sorts of other compounds which will make their way into the final beer after the yeast has had its fun in it. It’s a sweet liquid which tastes pretty much like Malta (e.g. Vitamalt).

Yeast is a single-cell organism which can do a number of neat things including the fine act of converting simple sugars into alcohol and CO2. Yeast cells also do a number of other neat (and not so neat) things with the wort, including the creation of a large array of flavour compounds which can radically change the character of the beer. Among the four main ingredients in beer (water, grain, hops, and yeast), I’d say that yeast often makes the largest contribution to the finished beer’s flavour and aroma profile.

The importance of yeast in brewing has been acknowledged to different degrees in history. The well-known Reinheitsgebot “purity law” of 1516, which specifies permissible ingredients in beer, made no mention of yeast. As the story goes, it took Pasteur (and probably others) to discover the role of yeast in brewing. After this “discovery,” Pasteur and others have been active at isolating diverse yeast strains to be used in brewing. Before that time, it seems that yeast was just occurring naturally in the brewing process.

As may be apparent in my tone, I’m somewhat skeptical of the “discovery” narrative. Yeast may not have been understood very clearly before Pasteur came on the scene, but there’s some evidence showing that yeast’s contribution to brewing had been known in different places at previous points in history. It also seems likely that multiple people had the same basic insight as LP did but may not have had the evidence to support this insight. This narrative is part of the (home)brewing “shared knowledge.”

But I’m getting ahead of myself.

There’s a lot to be said about yeast biochemistry. In fact, the most casual of brewers who spends any significant amount of time with online brewing resources has some understanding, albeit fragmentary, of diverse dimensions of biochemistry through the action of yeast. But this blogpost isn’t about yeast biochemistry.

I’m no expert and biochemistry is a field for experts. What tends to interest me more than the hard science on yeast is the kind of “folk science” brewers create around yeast. Even the most scientific of brewers occasionally talks about yeast in a way which sounds more like folk beliefs than like hard science. In ethnographic disciplines, there’s a field of “ethnoscience” which deals with this kind of “folk knowledge.” My characterization of “folk yeast science” will probably sound overly simplistic and I’m not saying that it accurately represents a common approach to yeast among brewers. It’s more in line with the tone of Horace Miner’s classic text about the Nacirema than with anything else. A caricature, maybe, but one which can provide some insight.

In this case, because it’s a post on my personal blog, it probably provides more insight about yours truly than about anybody else. So be it.

I’m probably more naïve than most. Or, at least, I try to maintain a sense of wonder, as I play with yeast. I’ve done just enough reading about biochemistry to be dangerous. Again, “the brewery is an adult’s chemistry set.”

A broad distinction in the brewer’s approach to yeast is between “pure” and “wild” yeast. Pure yeast usually comes to the brewer from a manufacturer but it originated in a well-known brewery. Wild yeast comes from the environment and should be avoided at all costs. Wild yeast infects and spoils the wort. Pure yeast is a brewer’s best friend as it’s the one which transforms sweet wort into tasty, alcoholic beer. Brewers do everything to “keep the yeast happy.” Though yeast happiness sounds like exaggeration on my part, this kind of anthropomorphic concept is clearly visible in discussions among brewers. (Certainly, “yeast health” is a common concept. It’s not anthropomorphic by itself, but it takes part in the brewer’s approach to yeast as life.) Wild yeast is the reason brewers use sanitizing agents. Pure yeast is carefully handled, preserved, “cultured.” In this context, “wild yeast” is unwanted yeast. “Pure yeast” is the desirable portion of microflora.

It wouldn’t be too much of an exaggeration to say that many brewers are obsessed with the careful handling of pure yeast and the complete avoidance of wild yeast. The homebrewer’s motto, following Charlie Papazian, may be “Relax, Don’t Worry, Have a Homebrew,” when brewers do worry, they often worry about keeping their yeast as pure as possible or keeping their wort as devoid of wild yeast as possible.

In the context of brewers’ folk taxonomy, wild yeast is functionally a “pest,” its impact is largely seen as negative. Pure yeast is beneficial. Terms like “bugs” or “beasties” are applied to both but, with wild yeast, their connotations and associations are negative (“nasty bugs”) while the terms are applied to pure yeast in a more playful, almost endeared tone. “Yeasties” is almost a pet name for pure yeast.

I’ve mentioned “folk taxonomy.” Here, I’m mostly thinking about cognitive anthropology. Taxonomies have been the hallmark of cognitive anthropology, as they reveal a lot about the ways people conceive of diverse parts of reality and are relatively easy to study. Eliciting categories in a folk taxonomy is a relatively simple exercise which can even lead to other interesting things in terms of ethnographic research (including, for instance, establishing rapport with local experts or providing a useful basis to understanding subtleties in the local language). I use terms like “folk” and “local” in a rather vague way. The distinction is often with “Western” or even “scientific.” Given the fact that brewing in North America has some strong underpinnings in science, it’s quite fun to think about North American homebrewers through a model which involves an opposition to “Western/scientific.” Brewers, including a large proportion of homebrewers, tend to be almost stereotypically Western and to work through (and sometimes labour under) an almost-reductionist scientific mindframe. In other words, my talking about “folk taxonomy” is almost a way to tease brewers. But it also relates to my academic interest in cultural diversity, language, worldviews, and humanism.

“Folk taxonomies” can be somewhat fluid but the concept applies mostly to classification systems which are tree-like, with “branches” coming of broader categories. The term “folksonomy” has some currency, these days, to refer to a classification structure which has some relation to folk taxonomy but which doesn’t tend to work through a very clear arborescence. In many contexts, “folksonomy” simply means “tagging,” with the notion that it’s a free-form classification, not amenable to treatment in the usual “hierarchical database” format. Examples of folksonomies often have to do with the way people classify books or other sources of information. A folksonomy is then the opposite of the classification system used in libraries or in Web directories such as the original Yahoo! site. Tags assigned to this blogpost (“Tagged: Belgian artist…”) are part of my own folksonomy for blogposts. Categories on WordPress blogs such as this ones are supposed to create more of a (folk) taxonomy. For several reasons (including the fact that tags weren’t originally available to me for this blog), I tend to use categories as more of a folksonomy, but with a bit more structure. Categories are more stable than tags. For a while, now, I’ve refrained from adding new categories (to my already overly-long list). But I do add lots of new tags.

Anyhoo…

Going back to brewers’ folk taxonomy of yeast strains…

Technically, if I’m not mistaken, the term “pure” should probably refer to the yeast culture, not to the yeast itself. But the overall concept does seem to apply to types of yeast, even if other terms are used. The terms “wild” and “pure” aren’t inappropriate. “Wild” yeast is undomesticated. “Pure” yeast strains were those strains which were selected from wild yeast strains and were isolated in laboratories.

Typically, pure yeast strains come from one of two species of the genus Saccharomyces. One species includes the “top-fermenting” yeast strains used in ales while the other species includes the “bottom-fermenting” yeast strains used in lagers. The distinction between ale and lager is relatively recent, in terms of brewing history, but it’s one which is well-known among brewers. The “ale” species is called cerevisiae (with all sorts of common misspellings) and the “lager” species has been called different names through history, to the extent that the most appropriate name (pastorianus) seems to be the object of specialized, not of common knowledge.

“Wild yeast” can be any yeast strain. In fact, the two species of pure yeast used in brewing exist as wild yeast and brewers’ “folk classification” of microorganisms often lumps bacteria in the “wild yeast” category. The distinction between bacteria and yeast appears relatively unimportant in relation to brewing.

As can be expected from my emphasis on “typically,” above, not all pure yeast strains belong to the “ale” and “lager” species. And as is often the case in research, the exceptions are where things get interesting.

One category of yeast which is indeed pure but which doesn’t belong to one of the two species is wine yeast. While brewers do occasionally use strains of wild yeast when making other beverages besides beer, wine yeast strains mostly don’t appear on the beer brewer’s radar as being important or interesting. Unlike wild yeast, it shouldn’t be avoided at all costs. Unlike pure yeast, it shouldn’t be cherished. In this sense, it could almost serve as «degré zéro» or “null” in the brewer’s yeast taxonomy.

Then, there are yeast strains which are usually considered in a negative way but which are treated as pure strains. I’m mostly thinking about two of the main species in the Brettanomyces genus, commonly referred to as “Brett.” These are winemakers’ pests, especially in the case of oak aging. Oak casks are expensive and they can be ruined by Brett infections. In beer, while Brett strains are usually classified as wild yeast, some breweries have been using Brett in fermentation to effects which are considered by some people to be rather positive while others find these flavours and aromas quite displeasing. It’s part of the brewing discourse to use “barnyard” and “horse blanket” as descriptors for some of the aroma and flavour characteristics given by Brett.

Brewers who consciously involve Brett in the fermentation process are rather uncommon. There are a few breweries in Belgium which make use of Brett, mostly in lambic beers which are fermented “spontaneously” (without the use of controlled innoculation). And there’s a (slightly) growing trend among North American home- and craft brewers toward using Brett and other bugs in brewing.

Because of these North American brewers, Brett strains are now available commercially, as “pure” strains.

Which makes for something quite interesting. Brett is now part of the “pure yeast” category, at least for some brewers. They then use Brett as they would other pure strains, taking precautions to make sure it’s not contaminated. At the same time, Brett is often used in conjunction with other yeast strains and, contrary to the large majority of beer fermentation methods, what brewers use is a complex yeast culture which includes both Saccharomyces and Brett. It may not seem that significant but it brings fermentation out of the strict “mono-yeast” model. Talking about “miscegenation” in social terms would be abusive. But it’s interesting to notice which brewers use Brett in this way. In some sense, it’s an attitude which has dimensions from both the “Belgian Artist” and “German Engineer” poles in my brewing attitude continuum.

Other brewers use Brett in a more carefree way. Since Brett-brewing is based on a complex culture, one can go all the way and mix other bugs. Because Brett has been mostly associated with lambic brewing, since the onset of “pure yeast” brewing, the complex cultures used in lambic breweries serve as the main model. In those breweries, little control can be applied to the balance between yeast strains and the concept of “pure yeast” seems quite foreign. I’ve never visited a lambic brewery (worse yet, I’ve yet to set foot in Belgium), but I get to hear and read a lot about lambic brewing. My perception might be inaccurate, but it also reflects “common knowledge” among North American brewers.

As you might guess, by now, I take part in the trend to brew carefreely. Even carelessly. Which makes me more of a MadMan than the majority of brewers.

Among both winemakers and beer brewers, Brett has the reputation to be “resilient.” Once Brett takes hold of your winery or brewery, it’s hard to get rid of it. Common knowledge about Brett includes different things about its behaviour in the fermentation process (it eats some sugars that Saccharomyces doesn’t, it takes a while to do its work…). But Brett also has a kind of “character,” in an almost-psychological sense.

Which reminds me of a comment by a pro brewer about a well-known strain of lager yeast being “wimpy,” especially in comparison with some well-known British ale yeast strains such as Ringwood. To do their work properly, lager strains tend to require more care than ale strains, for several reasons. Ringwood and some other strains are fast fermenters and tend to “take over,” leaving little room for other bugs.

Come to think of it, I should try brewing with a blend of Ringwood and Brett. It’d be interesting to see “who wins.”

Which brings me to “war.”

Now, I’m as much of a pacifist as one can be. Not only do I not tend to be bellicose and do I cherish peace, I frequently try to avoid conflict and I even believe that there’s a peaceful resolution to most situations.

Yet, one thing I enjoy about brewing is to play with conflicting yeast strains. Pitting one strain against another is my way to “wage wars.” And it’s not very violent.

I also tend to enjoy some games which involve a bit of conflict, including Diplomacy and Civilization. But I tend to play these games as peacefully as possible. Even Spymaster, which rapidly became focused on aggressions, I’ve been playing as a peace-loving, happy-go-lucky character.

But, in the brewery, I kinda like the fact that yeast cells from different strains are “fighting” one another. I don’t picture yeast cells like warriors (with tiny helmets), but I do have fun imagining the “Battle of the Yeast.”

Of course, this has more to do with competition than with conflict. But both are related, in my mind. I’m also not that much into competition and I don’t like to pit people against one another, even in friendly competition. But this is darwinian competition. True “survival of the fittest,” with everything which is implied in terms of being contextually appropriate.

So I’m playing with life, in my brewery. I’m not acting as a Creator over the yeast population, but there’s something about letting yeast cells “having at it” while exercising some level of control that could be compared to some spiritual figures.

Thinking about this also makes me think about the Life game. There are some similarities between what goes on in my wort and what Conway’s game implies. But there are also several differences, including the type of control which can be applied in either case and the fact that the interaction between yeast cells is difficult to visualize. Not to mention that yeast cells are actual, living organisms while the cellular automaton is pure simulation.

The fun I have playing with yeast cells is part of the reason I like to use Brett in my beers. The main reason, though, is that I like the taste of Brett in beer. In fact, I even like it in wine, by transfer from my taste for Brett in beer.

And then, there’s carefree brewing.

As I described above, brewers are very careful to avoid wild yeast and other unwanted bugs in their beers. Sanitizing agents are an important part of the brewer’s arsenal. Which goes well with the “German engineer” dimension of brewing. There’s an extreme position in brewing, even in homebrewing. The “full-sanitization brewery.” Apart from pure yeast, nothing should live in the wort. Actually, nothing else should live in the brewery. If it weren’t for the need to use yeast in the fermentation process, brewing could be done in a completely sterile environment. The reference for this type of brewery is the “wet science” lab. As much as possible, wort shouldn’t come in contact with air (oxidization is another reason behind this; the obsession with bugs and the distaste for oxidization often go together). It’s all about control.

There’s an obvious reason behind this. Wort is exactly the kind of thing wild yeast and other bugs really like. Apparently, slants used to culture microorganisms in labs may contain a malt-based gelatin which is fairly similar to wort. I don’t think it contains hops, but hops are an agent of preservation and could have a positive effect in such a slant.

I keep talking about “wild yeast and other bugs” and I mentioned that, in the brewer’s folk taxonomy, bacteria are equivalent to wild yeast. The distinction between yeast and bacteria matters much less in the brewery than in relation to life sciences. In the conceptual system behind brewing, bacteria is functionally equivalent to wild yeast.

Fear of bacteria and microbes is widespread, in North America. Obviously, there are many excellent medical reasons to fear a number of microorganisms. Bacteria can in fact be deadly, in the right context. Not that the mere presence of bacteria is directly linked with human death. But there’s a clear association, in a number of North American minds, between bacteria and disease.

As a North American, despite my European background, I tended to perceive bacteria in a very negative way. Even today, I react “viscerally” at the mention of bacteria. Though I know that bacteria may in fact be beneficial to human health and that the human body contains a large number of bacterial cells, I have this kind of ingrained fear of bacteria. I love cheese and yogurt, including those which are made with very complex bacterial culture. But even the mere mention of bacteria in this context requires that I think about the distinction between beneficial and dangerous bacteria. In other words, I can admit that I have an irrational fear of bacteria. I can go beyond it, but my conception of microflora is skewed.

For two years in Indiana, I was living with a doctoral student in biochemistry. Though we haven’t spent that much time talking about microorganisms, I was probably influenced by his attitude toward sanitization. What’s funny, though, is that our house wasn’t among the cleanest in which I’ve lived. In terms of “sanitary conditions,” I’ve had much better and a bit worse. (I’ve lived in a house where we received an eviction notice from the county based on safety hazards in that place. Lots of problems with flooding, mould, etc.)

Like most other North American brewers, I used to obsess about sanitization, at every step in the process. I was doing an average job at sanitization and didn’t seem to get any obvious infection. I did get “gushers” (beers which gush out of the bottle when I open it) and a few “bottle bombs” (beer bottles which actually explode). But there were other explanations behind those occurrences than contamination.

The practise of sanitizing everything in the brewery had some significance in other parts of my life. For instance, I tend to think about dishes and dishwashing in a way which has more to do with caution over potential contamination than with dishes appearing clean and/or shiny. I also think about what should be put in the refrigerator and what can be left out, based on my limited understanding of biochemistry. And I think about food safety in a specific way.

In the brewery, however, I moved more and more toward another approach to microflora. Again, a more carefree approach to brewing. And I’m getting results that I enjoy while having a lot of fun. This approach is also based on my pseudo-biochemistry.

One thing is that, in brewing, we usually boil the wort for an hour or more before inoculation with pure yeast. As boiling kills most bugs, there’s something to be said about sanitization being mostly need for equipment which touches the wort after the boil. Part of the equipment is sanitized during the boiling process and what bugs other pieces of equipment may transfer to the wort before boiling are unlikely to have negative effects on the finished beer. With this idea in mind, I became increasingly careless with some pieces of my brewing equipment. Starting with the immersion chiller and kettle, going all the way to the mashtun.

Then, there’s the fact that I use wild yeast in some fermentations. In both brewing and baking, actually. Though my results with completely “wild” fermentations have been mixed to unsatisfactory, some of my results with “partially-wild” fermentations have been quite good.

Common knowledge among brewers is that “no known pathogen can survive in beer.” From a food safety standpoint, beer is “safe” for four main reasons: boiling, alcohol, low pH, and hops. At least, that’s what is shared among brewers, with narratives about diverse historical figures who saved whole populations through beer, making water sanitary. Depending on people’s attitudes toward alcohol, these stories about beer may have different connotations. But it does seem historically accurate to say that beer played an important part in making water drinkable.

So, even wild fermentation is considered safe. People may still get anxious but, apart from off-flavours, the notion is that contaminated beer can do no more harm than other beers.

The most harmful products of fermentation about which brewers may talk are fusel alcohols. These, brewers say, may cause headaches if you get too much of them. Fusels can cause some unwanted consequences, but they’re not living organisms and won’t spread as a disease. In brewer common knowledge, “fusels” mostly have to do with beers with high degrees of alcohol which have been fermented at a high temperature. My personal sense is that fusels aren’t more likely to occur in wild fermentation than with pure fermentation, especially given the fact that most wild fermentation happens with beer with a low degree of alcohol.

Most of the “risks” associated with wild fermentation have to do with flavours and aromas which may be displeasing. Many of these have to do with souring, as some bugs transform different compounds (alcohol especially, if I’m not mistaken) into different types of acids. While Brett and other strains of wild yeast can cause some souring, the acids in questions mostly have to do with bacteria. For instance, lactobacillus creates lactic acid, acetobacter creates acetic acid, etc.

Not only do I like that flavour and aroma characteristics associated with some wild yeast strains (Brett, especially), I also like sour beers. It may sound strange given the fact that I suffer from GERD. But I don’t overindulge in sour beers. I rarely drink large quantities of beer and sour beers would be the last thing I’d drink large quantities of. Besides, there’s a lot to be said about balance in pH. I may be off but I get the impression that there are times in which sour things are either beneficial to me or at least harmless. Part of brewer common knowledge in fact has a whole thing about alkalinity and pH. I’m not exactly clear on how it affects my body based on ingestion of diverse substances, but I’m probably affected by my background as a homebrewer.

Despite my taste for sour beers, I don’t necessarily have the same reaction to all souring agents. For instance, I have a fairly clear threshold in terms of acetic acid in beer. I enjoy it when a sour beer has some acetic character. But I prefer to limit the “aceticness” of my beers. Two batches I’ve fermented with wild bugs were way too acetic for me and I’m now concerned that other beers may develop the same character. In fact, if there’s a way to prevent acetobacter from getting in my wort while still getting the other bugs working, I could be even more carefree as a brewer than I currently am.

Which is a fair deal. These days, I really am brewing carefreely. Partly because of my “discovery” of lactobacillus.

As brewer common knowledge has it, lactobacillus is just about everywhere. It’s certainly found on grain and it’s present in human saliva. It’s involved in some dairy fermentation and it’s probably the main source of bacterial fear among dairy farmers.

Apart from lambic beers (which all come from a specific region in Belgium), the main sour beer that is part of brewer knowledge is Berliner Weisse. Though I have little data on how Berliner Weisse is fermented, I’ve known for a while that some people create a beer akin to Berliner Weisse through what brewers call a “sour mash” (and which may or may not be related to sour mash in American whiskey production). After thinking about it for years, I’ve done my first sour mash last year. I wasn’t very careful in doing it but I got satisfying results. One advantage of the sour mash is that it happens before boiling, which means that the production of acid can be controlled, to a certain degree. While I did boil my wort coming from sour mash, it’s clear that I still had some lactobacillus in my fermenters. It’s possible that my boil (which was much shorter than the usual) wasn’t enough to kill all the bugs. But, come to think of it, I may have been a bit careless with sanitization of some pieces of equipment which had touched the sour wort before boiling. Whatever the cause, I ended up with some souring bugs in my fermentation. And these worked really well for what I wanted. So much so that I’ve consciously reused that culture in some of my most recent brewing experiments.

So, in my case, lactobacillus is in the “desirable” category of yeast taxonomy. With Brett and diverse Saccharomyces strains, lactobacillus is part of my fermentation apparatus.

As a mad brewer, I can use what I want to use. I may not create life, but I create beer out of this increasingly complex microflora which has been taking over my brewery.

And I’m a happy brewer.


How I Got Into Beer

Was doing some homebrewing experimentation (sour mash, watermelon, honey, complex yeast cultures…) and I got to think about what I’d say in an interview about my brewing activities.

It’s a bit more personal than my usual posts in English (my more personal blogposts are usually in French), but it seems fitting.

I also have something of a backlog of blogposts I really should do ASAP. But blogging is also about seizing the moment. I feel like writing about beer. 😛

So…

As you might know, the drinking age in Quebec is 18, as in most parts of the World except for the US. What is somewhat distinct about Qc with regards to drinking age is that responsible drinking is the key and we tend to have a more “European” attitude toward alcohol: as compared to the Rest of Canada, there’s a fair bit of leeway in terms of when someone is allowed to drink alcohol. We also tend to learn to drink in the family environment, and not necessarily with friends. What it means, I would argue, is that we do our mistakes in a relatively safe context. By the time drinking with peers becomes important (e.g., in university or with colleagues), many of us know that there’s no fun in abusing alcohol and that there are better ways to prove ourselves than binge drinking. According to Barrett Seaman, author of Binge: What Your College Student Won’t Tell You, even students from the US studying at McGill University in Montreal are more likely to drink responsibly than most students he’s seen in the US. (In Montreal, McGill tends to be recognized as a place where binge drinking is most likely to occur, partly because of the presence of US students. In addition, binge drinking is becoming more conspicuous, in Qc, perhaps because of media pressure or because of influence from the US.)

All this to say that it’s rather common for a Québécois teen to at least try alcohol at a relatively age. Because of my family’s connections with Switzerland and France, we probably pushed this even further than most Québécois family. In other words, I had my first sips of alcohol at a relatively early age (I won’t tell) and, by age 16, I could distinguish different varieties of Swiss wines, during an extended trip to Switzerland. Several of these wines were produced by relatives and friends, from their own vineyards. They didn’t contain sulfites and were often quite distinctive. To this day, I miss those wines. In fact, I’d say that Swiss wines are among the best kept secrets of the wine world. Thing is, it seems that Swiss vineyards barely produce enough for local consumption so they don’t try to export any of it.

Anyhoo…

By age 18, my attitude toward alcohol was already quite similar to what it is now: it’s something that shouldn’t be abused but that can be very tasty. I had a similar attitude toward coffee, that I started to drink regularly when I was 15. (Apart from being a homebrewer and a beer geek, I’m also a homeroaster and coffee geek. Someone once called me a “Renaissance drinker.”)

When I started working in French restaurants, it was relatively normal for staff members to drink alcohol at the end of the shift. In fact, at one place where I worked, the staff meal at the end of the evening shift was a lengthy dinner accompanied by some quality wine. My palate was still relatively untrained, but I remember that we would, in fact, discuss the wine on at least some occasions. And I remember one customer, a stage director, who would share his bottle of wine with the staff during his meal: his doctor told him to reduce his alcohol consumption and the wine only came in 750ml bottles. 😉

That same restaurant might have been the first place where I tried a North American craft beer. At least, this is where I started to know about craft beer in North America. It was probably McAuslan‘s St. Ambroise Stout. But I also had opportunities to have some St. Ambroise Pale Ale. I just preferred the Stout.

At one point, that restaurant got promotional beer from a microbrewery called Massawippi. That beer was so unpopular that we weren’t able to give it away to customers. Can’t recall how it tasted but nobody enjoyed it. The reason this brewery is significant is that their license was the one which was bought to create a little microbrewery called Unibroue. So, it seems that my memories go back to some relatively early phases in Quebec’s craft beer history. I also have rather positive memories of when Brasal opened.

Somewhere along the way, I had started to pick up on some European beers. Apart from macros (Guinness, Heineken, etc.), I’m not really sure what I had tried by that point. But even though these were relatively uninspiring beers, they somehow got me to understand that there was more to beer than Molson, Labatt, Laurentide, O’Keefe, and Black Label.

The time I spent living in Switzerland, in 1994-1995, is probably the turning point for me in terms of beer tasting. Not only did I get to drink the occasional EuroLager and generic stout, but I was getting into Belgian Ales and Lambics. My “session beer,” for a while, was a wit sold in CH as Wittekop. Maybe not the most unique wit out there. But it was the house beer at Bleu Lézard, and I drank enough of it then to miss it. I also got to try several of the Trappists. In fact, one of the pubs on the EPFL campus had a pretty good beer selection, including Rochefort, Chimay, Westmalle, and Orval. The first lambic I remember was Mort Subite Gueuze, on tap at a very quirky place that remains on my mind as this near-cinematic experience.

At the end of my time in Switzerland, I took a trip to Prague and Vienna. Already at that time, I was interested enough in beer that a significant proportion of my efforts were about tasting different beers while I was there. I still remember a very tasty “Dopplemalz” beer from Vienna and, though I already preferred ales, several nice lagers from Prague.

A year after coming back to North America, I traveled to Scotland and England with a bunch of friends. Beer was an important part of the trip. Though I had no notion of what CAMRA was, I remember having some real ales in diverse places. Even some of the macro beers were different enough to merit our interest. For instance, we tried Fraoch then, probably before it became available in North America. We also visited a few distilleries which, though I didn’t know it at the time, were my first introduction to some beer brewing concepts.

Which brings me to homebrewing.

The first time I had homebrew was probably at my saxophone teacher’s place. He did a party for all of us and had brewed two batches. One was either a stout or a porter and the other one was probably some kind of blonde ale. What I remember of those beers is very vague (that was probably 19 years ago), but I know I enjoyed the stout and was impressed by the low price-quality ratio. From that point on, I knew I wanted to brew. Not really to cut costs (I wasn’t drinking much, anyway). But to try different beers. Or, at least, to easily get access to those beers which were more interesting than the macrobrewed ones.

I remember another occasion with a homebrewer, a few years later. I only tried a few sips of the beer but I remember that he was talking about the low price. Again, what made an impression on me wasn’t so much the price itself. But the low price for the quality.

At the same time, I had been thinking about all sorts of things which would later become my “hobbies.” I had never had hobbies in my life but I was thinking about homeroasting coffee, as a way to get really fresh coffee and explore diverse flavours. Thing is, I was already this hedonist I keep claiming I am. Tasting diverse things was already an important pleasure in my life.

So, homebrewing was on my mind because of the quality-price ratio and because it could allow me to explore diverse flavours.

When I moved to Bloomington, IN, I got to interact with some homebrewers. More specifically, I went to an amazing party thrown by an ethnomusicologist/homebrewer. The guy’s beer was really quite good. And it came from a full kegging system.

I started dreaming.

Brewpubs, beerpubs, and microbreweries were already part of my life. For instance, without being a true regular, I had been going to Cheval blanc on a number of occasions. And my “go to” beer had been Unibroue, for a while.

At the time, I was moving back and forth between Quebec and Indiana. In Bloomington, I was enjoying beers from Upland’s Brewing Co., which had just opened, and Bloomington Brewing Co., which was distributed around the city. I was also into some other beers, including some macro imports like Newcastle Brown Ale. And, at liquor stores around the city (including Big Red), I was discovering a few American craft beers, though I didn’t know enough to really make my way through those. In fact, I remember asking for Unibroue to be distributed there, which eventually happened. And I’m pretty sure I didn’t try Three Floyds, at the time.

So I was giving craft beer some thought.

Then, in February 1999, I discovered Dieu du ciel. I may have gone there in late 1998, but the significant point was in February 1999. This is when I tried their first batch of “Spring Equinox” Maple Scotch Ale. This is the beer that turned me into a homebrewer. This is the beer that made me changed my perspetive about beer. At that point, I knew that I would eventually have to brew.

Which happened in July 1999, I think. My then-girlfriend had offered me a homebrewing starter kit as a birthday gift. (Or maybe she gave it to me for Christmas… But I think it was summer.) Can’t remember the extent to which I was talking about beer, at that point, but it was probably a fair bit, i.e., I was probably becoming annoying about it. And before getting the kit, I was probably daydreaming about brewing.

Even before getting the kit, I had started doing some reading. The aforementioned ethnomusicologist/homebrewer had sent me a Word file with a set of instructions and some information about equipment. It was actually much more elaborate than the starter kit I eventually got. So I kept wondering about all the issues and started getting some other pieces of equipment. In other words, I was already deep into it.

In fact, when I got my first brewing book, I also started reading feverishly, in a way I hadn’t done in years. Even before brewing the first batch, I was passionate about brewing.

Thanks to the ‘Net, I was rapidly amassing a lot of information about brewing. Including some recipes.

Unsurprisingly, the first beer I brewed was a maple beer, based on my memory of that Dieu du ciel beer. However, for some reason, that first beer was a maple porter, instead of a maple scotch ale. I brewed it with extract and steeped grain. I probably used a fresh pack of Coopers yeast. I don’t think I used fresh hops (the beer wasn’t supposed to be hop-forward). I do know I used maple syrup at the end of boil and maple sugar at priming.

It wasn’t an amazing beer, perhaps. But it was tasty enough. And it got me started. I did a few batches with extract and moved to all-grain almost right away. I remember some comments on my first maple porter, coming from some much more advanced brewers than I was. They couldn’t believe that it was an extract beer. I wasn’t evaluating my extract beer very highly. But I wasn’t ashamed of it either.

Those comments came from brewers who were hanging out on the Biéropholie website. After learning about brewing on my own, I had eventually found the site and had started interacting with some local Québécois homebrewers.

This was my first contact with “craft beer culture.” I had been in touch with fellow craft beer enthusiasts. But hanging out with Bièropholie people and going to social events they had organized was my first foray into something more of a social group with its associated “mode of operation.” It was a fascinating experience. As an ethnographer and social butterfly, this introduction to the social and cultural aspects of homebrewing was decisive. Because I was moving all the time, it was hard for me to stay connected with that group. But I made some ties there and I still bump into a few of the people I met through Bièropholie.

At the time I first started interacting with the Bièropholie gang, I was looking for a brewclub. Many online resources mentioned clubs and associations and they sounded exactly like the kind of thing I needed. Not only for practical reasons (it’s easier to learn techniques in such a context, getting feedback from knowledgeable people is essential, and tasting other people’s beers is an eye-opener), but also for social reasons. Homebrewing was never meant to be a solitary experience, for me.

I was too much of a social butterfly.

Which brings me back to childhood. As a kid, I was often ostracized. And I always tried to build clubs. It never really worked. Things got much better for me after age 15, and I had a rich social life by the time I became a young adult. But, in 2000-2001, I was still looking for a club to which I could belong. Unlike Groucho, I cared a lot about any club which would accept me.

As fun as it was, Bièropholie wasn’t an actual brewclub. Brewers posting on the site mostly met as a group during an annual event, a BBQ which became known as «Xè de mille» (“Nth of 1000”) in 2001. The 2000 edition (“0th of 1000”) was when I had my maple porter tasted by more advanced brewers. Part of event was a bit like what brewclub meetings tend to be: tasting each other’s brews, providing feedback, discussing methods and ingredients, etc. But because people didn’t meet regularly as a group, because people were scattered all around Quebec, and because there wasn’t much in terms of “contribution to primary identity,” it didn’t feel like a brewclub, at least not of the type I was reading about.

The MontreAlers brewclub was formed at about that time. For some reason, it took me a while to learn of its existence. I distinctly remember looking for a Montreal-based club through diverse online resources, including the famed HomeBrew Digest. And I know I tried to contact someone from McGill who apparently had a club going. But I never found the ‘Alers.

I did eventually find the Members of Barleyment. Or, at least, some of the people who belonged to this “virtual brewclub.” It probably wasn’t until I moved to New Brunswick in 2003, but it was another turning point. One MoB member I met was Daniel Chisholm, a homebrewer near Fredericton, NB, who gave me insight on the New Brunswick beer scene (I was teaching in Fredericton at the time). Perhaps more importantly, Daniel also invited me to the Big Strange New Brunswick Brew (BSNBB), a brewing event like the ones I kept dreaming about. This was partly a Big Brew, an occasion for brewers to brew together at the same place. But it was also a very fun social event.

It’s through the BSNBB that I met MontreAlers Andrew Ludwig and John Misrahi. John is the instigator of the MontreAlers brewclub. Coming back to Montreal a few weeks after BSNBB, I was looking forward to attend my first meeting of the ‘Alers brewclub, in July 2003.

Which was another fascinating experience. Through it, I was able to observe different attitudes toward brewing. Misrahi, for instance, is a fellow experimental homebrewer to the point that I took to call him “MadMan Misrahi.” But a majority of ‘Alers are more directly on the “engineering” side of brewing. I also got to observe some interesting social dynamics among brewers, something which remained important as I moved to different places and got to observe other brewclubs and brewers meetings, such as the Chicago Beer Society’s Thirst Fursdays. Eventually, this all formed the backdrop for a set of informal observations which were the corse of a presentation I gave about craft beer and cultural identity.

Through all of these brewing-related groups, I’ve been positioning myself as an experimenter.  My goal isn’t necessarily to consistently make quality beer, to emulate some beers I know, or to win prizes in style-based brewing competitions. My thing is to have fun and try new things. Consistent beer is available anywhere and I drink little enough that I can afford enough of it. But homebrewing is almost a way for me to connect with my childhood.

There can be a “mad scientist” effect to homebrewing. Michael Tonsmeire calls himself The Mad Fermentationist and James Spencer at Basic Brewing has been interviewing a number of homebrewer who do rather unusual experiments.

I count myself among the ranks of the “Mad Brewers.” Oh, we’re not doing anything completely crazy. But slightly mad we are.

Through the selective memory of an adult with regards to his childhood, I might say that I was “always like that.” As a kid, I wanted to be everything at once: mayor, astronaut, fireman, and scholar. The researcher’s spirit had me “always try new things.” I even had a slight illusion of grandeur in that I would picture myself accomplishing all sorts of strange things. Had I known about it as a kid, I would have believed that I could solve the Poincaré conjecture. Mathematicians were strange enough for me.

But there’s something more closely related to homebrewing which comes back to my mind as I do experiments with beer. I had this tendency to do all sorts of concoctions. Not only the magic potions kids do with mud  and dishwashing liquid. But all sorts of potable drinks that a mixologist may experiment with. There wasn’t any alcohol in those drinks, but the principle was the same. Some of them were good enough for my tastes. But I never achieved the kind of breakthrough drink which would please masses. I did, however, got my experimentation spirit to bear on food.

By age nine, I was cooking for myself at lunch. Nothing very elaborate, maybe. It often consisted of reheating leftovers. But I got used to the stove (we didn’t have a microwave oven, at the time). And I sometimes cooked some eggs or similar things. To this day, eggs are still my default food.

And, like many children, I occasionally contributing to cooking. Simple things like mixing ingredients. But also tasting things at different stages in the cooking or baking process. Given the importance of sensory memory, I’d say the tasting part was probably more important in my development than the mixing. But the pride was mostly in being an active contributor in the kitchen.

Had I understood fermentation as a kid, I probably would have been fascinated by it. In a way, I wish I could have been involved in homebrewing at the time.

A homebrewery is an adult’s chemistry set.


Apps and iTunes Cards in Canada: Follow Up

Recently blogged about this issue: though information about this appears nowhere on the card or in the terms of service, iTunes Cards (gift cards or certificates) may not be used to purchase applications on the Canadian version of the iTunes Store.

Since I posted that blog entry, a few things have happened. I did receive replies from Apple, which were rather unhelpful. The most useful one was this message:

Hello Alexandre,

I understand and apologize about your situation and i do want to assist you as much as possible . I am going to issue you 10 song credit. Again i apologize and i hope this issue gets resolved. I will also apply feedback about this issue .

Thank you for choosing iTunes Store and have a great day.

Sincerely,

Todd
iTunes Store Customer Support

I had no intention of purchasing tracks on the iTunes Store at this point but I do “appreciate the gesture.” Here’s what I wrote back:

Thanks. I wasn’t planning on downloading songs but I appreciate the gesture.

Not overwhelming gratitude on my part. Simply stating that, though this isn’t appropriate, I can still be polite.

What’s funny is that I received this reply to my simple “thank you” note:

Dear Alexandre,

You’re very welcome. I’m glad to hear that i was able to help some .

Nothing makes Apple happier than to hear that we have pleased our customers. I hope that you continue to enjoy the iTunes Store.

Thank you for choosing iTunes Store and have a great day.

Sincerely,

Todd
iTunes Store Customer Support

From that message, you’d think I had praised the iTunes Store for hours on end.

Just in case it might make a difference, I tried filing another support request. Here’s the reply on that one:

Dear Alexandre,

Welcome to the iTunes Support Site. My name is Staci and I am here to assist you.

Thank you for contacting Apple about the App Store. We’re glad you’re interested in
this new offering.

I’m sorry, but you will not be able to purchase games or applications with store
credit or an iTunes Gift Card in Canada. Customers residing in Canada may only
purchase games and applications using a credit card.

I am confident that the information provided will solve your gift card issue. If
you have further questions, I can be contacted during the hours listed below. Thank
you and have a prosperous New Year.

Sincerely,

Staci
iTunes Stores Customer Support

This one sounds even more like a canned reply and  “the information provided” doesn’t, in fact, “solve [my] gift card issue.”

Clearly, Apple isn’t “doing the right thing.” In terms of customer service, it’s not a positive experience. I did enjoy some aspects of the iTunes Store and I think it’s quite convenient. But I’m not “enjoying the iTunes Store” so much, anymore.

In the meantime, I started receiving comments on my previous blogpost on the issue. One was from someone who purchased a 150$ iTunes Card. Almost as much as the 8GB iPod nano.

Most of the advice given on this issue, outside from Apple’s unhelpful replies, has to do with things which are illicit. One would be to resell tracks purchased with this card to other iTunes users. Since the tracks are now all DRM-free, this is technically feasible. But it’s also illicit and potentially traceable. Another piece of advice, to purchase applications using an iTunes Card, is to buy a card in the US. As far as I know, this is technically doable but it also contradicts Apple terms of service.

Not good solutions, but ones which disgruntled iTunes Card buyers may contemplate.

Since then, I also received a message asking me to complete a survey about my experience with Apple support. Here’s the complaint I included in that survey:

I was given the “runaround” on a very easy issue: I need a refund.
There’s an obvious problem with the fact that iTunes Cards may not be used to purchase applications on the Canadian version of the iTunes Store. Nowhere on the card itself or even in the Terms of Service is this restriction mentioned. As this issue gains prominence, Apple could get a significant hit in consumer perception. Not sure if it will become a class action lawsuit, but it’s as significant an issue.
Email replies were disappointingly unhelpful. Instead of investigating the situation, I was led to a forum post musing about the possible reasons for this restriction. I was eventually credited ten songs even though I had no intention of getting tracks on the iTunes Store at this point.
While the amount of money is relatively small in my case, I’m getting comments on my blog from people who lost the money equivalent of an iPod nano.

Again, I probably won’t file a class action lawsuit against Apple, in part because these suits mostly make money for lawyers. But my dissatisfaction with Apple remains. In a way, it even grows, because there were several opportunities for Apple to “do the right thing.” Yes, it’s partly on principle. But it’s also a matter of the way the corporation is perceived. In this case, they sound polite but quite dismissive.

There’s no question in my mind that a mistake was made: no information on this restriction was added anywhere a gift card purchaser may find it. Because of this, people are redeeming iTunes Cards with the specific intention of enjoying their iPhone or iPod touch in a new way. As this was a season of gift-giving, some people probably received these gift cards and, thinking they might use them anywhere on iTunes, redeemed these cards instead of returning them. Only to find out, after the fact, that “you will not be able to purchase games or applications with store credit or an iTunes Gift Card in Canada.”

Bummer.

This frustration isn’t such a big deal in the abstract. But context is everything. Part of the context is the set of restrictions placed by the iTunes Store in general. It may not have been much of an issue, for a given user, that it’s impossible to buy applications directly from developers, unlike Android Market (the Google equivalent to the App Store). For casual users, this is pretty much a non-issue, especially since the App Store is so convenient. But this restriction becomes quite conspicuous once an iPhone or iPod touch user runs into this kind of problem.

There’s a broader issue. With the iTunes Store, Apple is sometimes said to have “solved micropayment.” Ever since the iTunes Music Store opened, at least part of Apple’s success has been assigned to the Amazon-like way they implemented their payment structure and it’s quite likely that the iTunes Store model has been having positive effects on the way Apple is perceived by investors. Because of the way it handles payments and reduces overhead, Apple has been able to make money on relatively small amounts of 99¢ (and, recently, 69¢). I’d call this “minipayment” because one can easily imagine even smaller amounts being paid online (for instance, a minute of cellular or long-distance communication). In this case, Nokia, eBay/Skype, and cellphone carriers have better micropayment systems. But Apple still deserves “Wall Street cred” for the way it handles small payments.

Yet, once you start thinking about Apple’s payment system in more details, say because of a bad experience with the applications section of the iTunes Store, you start noticing how flimsy the payment structure is because it relies on users willingly entering a closed system. It’s not just that the iTunes Store is closed. It’s that, once you buy on Apple, you need to restrict yourself to “Apple’s ecosystem.” This has often been the case on a technical level. It’s now a matter more visible to the casual end user: money.

From a “tech media” perspective, this closed ecosystem is part of a pattern for Apple. But the financial part isn’t frequently discussed.

It will sound like a strange analogy but it’s the one with which I come up as I think about this: IKEA bedding. Because IKEA’s measurements are metric, bed linen was an issue with IKEA-purchased mattresses in Canada. Not sure if it’s still the case but it used to be that those who bought beds at IKEA were then stuck with metric measurements for bed linen and those are difficult to find in Canada. In effect, those who purchased beds at IKEA were restricted to IKEA linen.

In computer terms, the classic case is that of a difference in fileformat between products from two developers. Apple certainly had its share of “format wars” but it mostly solved these issues. Recent Macs (including the Mac mini Intel Core Duo I’m currently using) support a Windows installation as well as Mac OS X. In terms of networking, it’s now quite easy to set up mixed networks with both Mac OS X and Windows machines. Even the music part of the iTunes Store is lifting those restrictions which made them technically incompatible with other devices. All in all, Apple has gone away from its strict control, at least in technical terms.

But in financial terms, Apple is using a fairly restrictive model for its iTunes Store. Once money gets into an account (through gift cards, allowances, or “gifting”), it can only be used on that account. Because of some restrictions specific to Canada, some of that money is restricted from use for buying applications. And Paypal isn’t available as a payment option in the Canadian iTunes Store. In effect, the only way to purchase an application for the iPhone or iPod touch is through a valid credit card. Given the fact that a majority of people are likely to have some kind of credit card, this doesn’t seem too restrictive. But there’s a variety of reasons people may not have valid credit cards and there’s no connection between buying something on the App Store and using a credit card. The iPod touch has been marketed as a gaming platform during the holidays and chances are that some iPod touch owners are children without credit cards. I’m not sure what the options are for them to buy iPod touch games. The same could be said about games for the iPod Classic, a device which clearly is used by children.

Part of the problem relates to the Canadian financial system. For one thing, debit cards with credit card numbers are rare in Canada (I’m not sure they exist). Many Canadians tend to use Interac, which does offer some advantages over credit cards, IMHO. As I’ve recently experienced, Interac now works online. It would make a lot of sense for Apple to support it online (I’m sure Canadian Apple Stores already support it). And there must be a reason Paypal, which can be used for iTunes Store purchases in the US, is unavailable in the Canadian iTunes Store.

So, yet again, Apple’s Canadian customers appear “underprivileged” by comparison with US customers. In public perception, this is pretty much a pattern for Apple.

I don’t think that the messages I’ve received helped. Though they were polite, they were dismissive as my problem was basically dismissed. From being dismissive, Apple can sound arrogant. And arrogance is tricky, in today’s marketplace.

I’m reminded of the recent Simpsons episode about Apple. Excerpts of it made their way to YouTube as they play on several gripes people have with Apple. Arrogance was clearly a key theme in that episode. Another Apple parody, the MacBook Wheel spoof from The Onion, was more directly centred on making fun of users and elements related to Apple’s perceived arrogance were less obvious.

I don’t own AAPL.0 stock but, if I did, I might sell some. Sounds silly but corporations which treats its customers in this way aren’t something I would invest in. Despite the fact that I do “invest” in Apple products.

I just wish Apple “did the right thing.”


Quest for Expertise

Will at Work Learning: People remember 10%, 20%…Oh Really?.

This post was mentioned on the mailing-list for the Society for Teaching and Learning in Higher Education (STLHE-L).

In that post, Will Thalheimer traces back a well-known claim about learning to shoddy citations. While it doesn’t invalidate the base claim (that people tend to retain more information through certain cognitive processes), Thalheimer does a good job of showing how a graph which has frequently been seen in educational fields was based on faulty interpretation of work by prominent scholars, mixed with some results from other sources.

Quite interesting. IMHO, demystification and critical thinking are among the most important things we can do in academia. In fact, through training in folkloristics, I have become quite accustomed to this specific type of debunking.

I have in mind a somewhat similar claim that I’m currently trying to trace. Preliminary searches seem to imply that citations of original statements have a similar hyperbolic effect on the status of this claim.

The claim is what a type of “rule of thumb” in cognitive science. A generic version could be stated in the following way:

It takes ten years or 10,000 hours to become an expert in any field.

The claim is a rather famous one from cognitive science. I’ve heard it uttered by colleagues with a background in cognitive science. In 2006, I first heard about such a claim from Philip E. Ross, on an episode of Scientific American‘s Science Talk podcast to discuss his article on expertise. I later read a similar claim in Daniel Levitin’s 2006 This Is Your Brain On Music. The clearest statement I could find back in Levitin’s book is the following (p. 193):

The emerging picture from such studies is that ten thousand hours of practice is required to achieve the level of mastery associated with being a world-class expert – in anything.

More recently, during a keynote speech he was giving as part of his latest book tour, I heard a similar claim from presenter extraordinaire Malcolm Gladwell. AFAICT, this claim runs at the centre of Gladwell’s recent book: Outliers: The Story of Success. In fact, it seems that Gladwell uses the same quote from Levitin, on page 40 of Outliers (I just found that out).

I would like to pinpoint the origin for the claim. Contrary to Thalheimer’s debunking, I don’t expect that my search will show that the claim is inaccurate. But I do suspect that the “rule of thumb” versions may be a bit misled. I already notice that most people who set up such claims are doing so without direct reference to the primary literature. This latter comment isn’t damning: in informal contexts, constant referal to primary sources can be extremely cumbersome. But it could still be useful to clear up the issue. Who made this original claim?

I’ve tried a few things already but it’s not working so well. I’m collecting a lot of references, to both online and printed material. Apart from Levitin’s book and a few online comments, I haven’t yet read the material. Eventually, I’d probably like to find a good reference on the cognitive basis for expertise which puts this “rule of thumb” in context and provides more elaborate data on different things which can be done during that extensive “time on task” (including possible skill transfer).

But I should proceed somewhat methodically. This blogpost is but a preliminary step in this process.

Since Philip E. Ross is the first person on record I heard talk about this claim, a logical first step for me is to look through this SciAm article. Doing some text searches on the printable version of his piece, I find a few interesting things including the following (on page 4 of the standard version):

Simon coined a psychological law of his own, the 10-year rule, which states that it takes approximately a decade of heavy labor to master any field.

Apart from the ten thousand (10,000) hours part of the claim, this is about as clear a statement as I’m looking for. The “Simon” in question is Herbert A. Simon, who did research on chess at the Department of Psychology at Carnegie-Mellon University with colleague William G. Chase.  So I dig for diverse combinations of “Herbert Simon,” “ten(10)-year rule,” “William Chase,” “expert(ise),” and/or “chess.” I eventually find two primary texts by those two authors, both from 1973: (Chase and Simon, 1973a) and (Chase and Simon, 1973b).

The first (1973a) is an article from Cognitive Psychology 4(1): 55-81, available for download on ScienceDirect (toll access). Through text searches for obvious words like “hour*,” “year*,” “time,” or even “ten,” it seems that this article doesn’t include any specific statement about the amount of time required to become an expert. The quote which appears to be the most relevant is the following:

Behind this perceptual analysis, as with all skills (cf., Fitts & Posner, 1967), lies an extensive cognitive apparatus amassed through years of constant practice.

While it does relate to the notion that there’s a cognitive basis to practise, the statement is generic enough to be far from the “rule of thumb.”

The second Chase and Simon reference (1973b) is a chapter entitled “The Mind’s Eye in Chess” (pp. 215-281) in the proceedings of the Eighth Carnegie Symposium on Cognition as edited by William Chase and published by Academic Press under the title Visual Information Processing. I borrowed a copy of those proceedings from Concordia and have been scanning that chapter visually for some statements about the “time on task.” Though that symposium occurred in 1972 (before the first Chase and Simon reference was published), the proceedings were apparently published after the issue of Cognitive Psychology since the authors mention that article for background information.

I do find some interesting quotes, but nothing that specific:

By a rough estimate, the amount of time each player has spent playing chess, studying chess, and otherwise staring at chess positions is perhaps 10,000 to 50,000 hours for the Master; 1,000 to 5,000 hours for the Class A player; and less than 100 horus for the beginner. (Chase and Simon 1973b: 219)

or:

The organization of the Master’s elaborate repertoire of information takes thousands of hours to build up, and the same is true of any skilled task (e.g., football, music). That is why practice is the major independent variable in the acquisition of skill. (Chase and Simon 1973b: 279, emphasis in the original, last sentences in the text)

Maybe I haven’t scanned these texts properly but those quotes I find seem to imply that Simon hadn’t really devised his “10-year rule” in a clear, numeric version.

I could probably dig for more Herbert Simon wisdom. Before looking (however cursorily) at those 1973 texts, I was using Herbert Simon as a key figure in the origin of that “rule of thumb.” To back up those statements, I should probably dig deeper in the Herbert Simon archives. But that might require more work than is necessary and it might be useful to dig through other sources.

In my personal case, the other main written source for this “rule of thumb” is Dan Levitin. So, using online versions of his book, I look for comments about expertise. (I do own a copy of the book and I’m assuming the Index contains page numbers for references on expertise. But online searches are more efficient and possibly more thorough on specific keywords.) That’s how I found the statement, quoted above. I’m sure it’s the one which was sticking in my head and, as I found out tonight, it’s the one Gladwell used in his first statement on expertise in Outliers.

So, where did Levitin get this? I could possibly ask him (we’ve been in touch and he happens to be local) but looking for those references might require work on his part. A preliminary step would be to look through Levitin’s published references for Your Brain On Music.

Though Levitin is a McGill professor, Your Brain On Music doesn’t follow the typical practise in English-speaking academia of ladling copious citations onto any claim, even the most truistic statements. Nothing strange in this difference in citation practise.  After all, as Levitin explains in his Bibliographic Notes:

This book was written for the non-specialist and not for my colleagues, and so I have tried to simplify topics without oversimplifying them.

In this context, academic-style citation-fests would make the book too heavy. Levitin does, however, provide those “Bibliographic Notes” at the end of his book and on the website for the same book. In the Bibliographic Notes of that site, Levitin adds a statement I find quite interesting in my quest for “sources of claims”:

Because I wrote this book for the general reader, I want to emphasize that there are no new ideas presented in this book, no ideas that have not already been presented in scientific and scholarly journals as listed below.

So, it sounds like going through those references is a good strategy to locate at least solid references on that specific “10,000 hour” claim. Among relevant references on the cognitive basis of expertise (in Chapter 7), I notice the following texts which might include specific statements about the “time on task” to become an expert. (An advantage of the Web version of these bibliographic notes is that Levitin provides some comments on most references; I put Levitin’s comments in parentheses.)

  • Chi, Michelene T.H., Robert Glaser, and Marshall J. Farr, eds. 1988. The Nature of Expertise. Hillsdale, New Jersey: Lawrence Erlbaum Associates. (Psychological studies of expertise, including chess players)
  • Ericsson, K. A., and J. Smith, eds. 1991. Toward a General Theory of Expertise: prospects and limits. New York: Cambridge University Press. (Psychological studies of expertise, including chess players)
  • Hayes, J. R. 1985. Three problems in teaching general skills. In Thinking and Learning Skills: Research and Open Questions, edited by S. F. Chipman, J. W. Segal and R. Glaser. Hillsdale, NJ: Erlbaum. (Source for the study of Mozart’s early works not being highly regarded, and refutation that Mozart didn’t need 10,000 hours like everyone else to become an expert.)
  • Howe, M. J. A., J. W. Davidson, and J. A. Sloboda. 1998. Innate talents: Reality or myth? Behavioral & Brain Sciences 21 (3):399-442. (One of my favorite articles, although I don’t agree with everything in it; an overview of the “talent is a myth” viewpoint.)
  • Sloboda, J. A. 1991. Musical expertise. In Toward a general theory of expertise, edited by K. A. Ericcson (sic) and J. Smith. New York: Cambridge University Press. (Overview of issues and findings in musical expertise literature)

I have yet to read any of those references. I did borrow Ericsson and Smith when I first heard about Levitin’s approach to talent and expertise (probably through a radio and/or podcast appearance). But I had put the issue of expertise on the back-burner. It was always at the back of my mind and I did blog about it, back then. But it took Gladwell’s talk to wake me up. What’s funny, though, is that the “time on task” statements in (Ericsson and Smith,  1991) seem to lead back to (Chase and Simon, 1973b).

At this point, I get the impression that the “it takes a decade and/or 10,000 hours to become an expert”:

  • was originally proposed as a vague hypothesis a while ago (the year 1899 comes up);
  • became an object of some consideration by cognitive psychologists at the end of the 1960s;
  • became more widely accepted in the 1970s;
  • was tested by Benjamin Bloom and others in the 1980s;
  • was precised by Ericsson and others in the late 1980s;
  • gained general popularity in the mid-2000s;
  • is being further popularized by Malcolm Gladwell in late 2008.

Of course, I’ll have to do a fair bit of digging and reading to verify any of this, but it sounds like the broad timeline makes some sense. One thing, though, is that it doesn’t really seem that anybody had the intention of spelling it out as a “rule” or “law” in such a format as is being carried around. If I’m wrong, I’m especially surprised that a clear formulation isn’t easier to find.

As an aside, of sorts… Some people seem to associate the claim with Gladwell, at this point. Not very surprsing, given the popularity of his books, the effectiveness of his public presentations, the current context of his book tour, and the reluctance of the general public to dig any deeper than the latest source.

The problem, though, is that it doesn’t seem that Gladwell himself has done anything to “set the record straight.” He does quote Levitin in Outliers, but I heard him reply to questions and comments as if the research behind the “ten years or ten thousand hours” claim had some association with him. From a popular author like Gladwell, it’s not that awkward. But these situations are perfect opportunities for popularizers like Gladwell to get a broader public interested in academia. As Gladwell allegedly cares about “educational success” (as measured on a linear scale), I would have expected more transparency.

Ah, well…

So, I have some work to do on all of this. It will have to wait but this placeholder might be helpful. In fact, I’ll use it to collect some links.

 

Some relevant blogposts of mine on talent, expertise, effort, and Levitin.

And a whole bunch of weblinks to help me in my future searches (I have yet to really delve in any of this).


Blogging and Literary Standards

I wrote the following comment in response to a conversation between novelist Rick Moody and podcasting pioneer Chris Lydon:

Open Source » Blog Archive » In the Obama Moment: Rick Moody.

In keeping with the RERO principle I describe in that comment, the version on the Open Source site is quite raw. As is my habit, these days, I pushed the “submit” button without rereading what I had written. This version is edited, partly because I noticed some glaring mistakes and partly because I wanted to add some links. (Blog comments are often tagged for moderation if they contain too many links.) As I started editing that comment, I changed a few things, some of which have consequences to the meaning of my comment. There’s this process, in both writing and editing, which “generates new thoughts.” Yet another argument for the RERO principle.

I can already think of an addendum to this post, revolving on my personal position on writing styles (informed by my own blogwriting experience) along with my relative lack of sensitivity for Anglo writing. But I’m still blogging this comment on a standalone basis.

Read on, please… Continue reading


First Myriade Session

Today’s main coffee event is the anxiously awaited Grand Opening of Café Myriade (1432 Mackay, Montreal, right by Concordia University’s Sir George William campus). I just did my first of certainly a good many coffee-savouring sessions, there.

As a disclaimer of sorts, I think of Anthony Benda as one of the main actors in Montreal’s coffee renaissance. Anthony’s the co-owner of Café Myriade. He also happens to be an espresso blogger. Chris Capell, Myriade’s manager and “espresso producer,” has become a good friend of mine, thanks in part to the Eastern Regional competition of the Canadian Barista Championship, back in June. Despite being friendly with some of the core members in the Myriade team, I still think I can judge Myriade drinks fairly and justly. I do want the café to succeed and there’s a slight bias involved, but I think my perspective on that café and its drinks is relatively unbiased.

So, a few notes on this first session at Myriade.

On Anthony’s recommendation, I started with the allongé.

The allongé was a thing of beauty. Myriade managed to craft a drink in continuity with the ristretto-to-double-espresso flavour axis. (Twitter)

What I mean is that this allongé (or “lungo“) was nothing like a watered down espresso. It wasn’t typical of Montréal’s allongés either. But that’s really not an issue. Those who would order an allongé at Brûlerie Saint-Denis, Aux Deux Marie, or even Café Dépôt (where I’ve been surprised to have flavourful allongés in the past) will enjoy Myriade’s allongé. At least, if they keep an open mind.

To my taste, Myriade’s allongé is pretty much what you would get if you “extrapolated” (in the mathematical sense) the curve from ristretto to a regular espresso (single or double). The difference in flavours and aromas between ristretto and regular espresso is not strictly linear. Some flavours are muted as some others become stronger. It also depends on a number of factors from the blend and the grind to the way it was pulled. The same could be said about this allongé from Myriade, compared to a regular espresso.

I then tried the sipping chocolate.

Myriade’s sipping chocolate is delicious as a dessert drink. Must work really well with pastry. (Tweet)

To be honest, it was on the sweet side, for me. Maybe my tastebuds weren’t ready for this but I’m used to bitter chocolate and this one was decidedly on the sweet side. In fact, I wouldn’t have called it bittersweet because the bitterness was really muted. My mention of this seemed to be surprising to Myriade’s other co-owner, Scott Rao. But I maintain that this was a sweet chocolate.

My favourite sipping chocolate in Montreal so far (and possibly my favourite chocolate drink ever) was from Juliette & Chocolat (1615 Saint-Denis). The last time I went to J&C was probably two years ago so they may have changed in the meantime. There are two types of chocolate drinks at J&C. IIRC, the “à l’ancienne” one is unsweetened and milkless. I distinctly remember having some very tasty sipping chocolate there and the taste I remember isn’t sweet, by any stretch of the imagination. Of course, I might be wrong. But I’m usually pretty accurate about these things. Myriade’s sipping chocolate wasn’t as sweet as mainstream hot chocolate, but it was definitely much sweeter than what I’ve had at Juliette & Chocolat.

I enjoyed Myriade’s sipping chocolate about as much as the one I’ve raved about, from Chocolats Privilège (7070 Henri-Julien). In Myriade’s case, it’s less about cost than about the diversity of experiences we can have at the same place.

Speaking of which, here’s my first tweet from Myriade, today:

Enjoying Myriade’s impressive array of high quality drinks: 1432 Mackay. (Tweet)

When I first heard about Anthony’s plans for a café, I was mostly thinking about espresso. Anthony Benda is a true espresso artist, and the fact that he was a finalist in the Canadian Barista Championship (for which I’ve been a judge) is a testament to Anthony’s passion for espresso.

But Myriade isn’t exclusively about espresso. In fact, it’s probably the place in town which has the widest variety of coffee options. IIRC, they do all the espresso drinks, from single shot to allongé, caffè latte to cappuccino. But they also do pour-over drip, French press, siphon, and Eva Solo Café Solo.

Speaking of the Eva Solo, it’s the one drink with which I’ve spent the longest time, today. It was the first time I had coffee brewed through this method. It’s similar to French press but still different. I’d have a hard time describing all the differences (having to do with the “bloom” as well as with the body and the size of solids floating in the cup) but I did enjoy this coffee very much.

My tweets about this cup. The coffee was made with single origin Cup of Excellence beans: Lot #24 from Miralvalle farm.

Miralvalle as Eva. Berries to lemon, bright and sweet, some cocoa, bit of raw almond, faint roasted hazelnut. (Tweet)

As it cools, this Eva Solo of Salvadorian Cup of Excellence Miralvalle tastes more like candied lemon zest. With some cocoa butter. (Tweet)

These descriptions are my own impressions, at this moment in time. I fully realize that they may not match other people’s experiences. I wasn’t carefully cupping this coffee nor was I trying to calibrate my descriptors with what would be expected. I was pulling a Gary V: I was simply saying what I got from the drink in front of me, with as few preset expectations as possible. It’s all part of my attitude toward hedonistic tasting (e.g. in my tasting notes about Cuvée Coffee Roasters’ Sumatra beans as Brikka).

Which wraps it up for my tweets about Myriade. Through Twitter’s search, I notice that James Golick also went to Myriade today. I don’t know Golick but I notice that he has also blogged his Myriade experience, along with Daniel Haran. Haven’t read their posts (actually, a single post forked on two blogs) but glancing at the text, it sounds like the three of us have a fair bit in common.

I should also say that Myriade has an impressive selection of high-quality teas and that I really enjoyed their Sencha when I’ve had the opportunity to try it (in a private tasting) a few days ago. I kept thinking about those very tasty baby clams that my then-wife had brought back from New Brunswick, a few years ago. The tea was still subtle and I’m assuming other people would not pick up this flavour nearly as strongly as I did (if at all). But I enjoyed those clams so much (and for such a long time) that my experience of that tea was enhanced through my prior sensory experiences.

Keeping with my RERO resolution, this is probably as long as I should make this post.


Individualism, Freedom, and Food

A surprisingly superficial podcast episode on what could have been a very deep subject.

Open Source » Blog Archive » The End of Free Will?

start a conversation about manipulation, persuasion and freedom from choice

To summarize the main issue of that episode: is marketing and "upselling" by restaurant chains undermining the individual freedom to choose quality food? Apparently simple a question, but billed as much more than that.

Maybe they refrained from delving deeper into any of those issues because philosophical discussions, perhaps aesthetic ones especially, are off limits in "polite company" in U.S. media. Too bad.

Actually, I’m genuinely disappointed. Not necessarily because restaurant chains are very important an issue for me (in Montreal, they don’t seem to have the exact same type of impact and I love to cook). But because the show’s participants all came very close to saying very important things about individualism, food, and freedom. The first two are too rarely discussed, IMHO, and the third could have been the "hook" to discuss the other two.

Ah, well…

If you want to know more about my thoughts on this podcast episode, check out some of the tags below.


iRiver H120 (Digital Audio Jukebox)

Recently purchased a brand new iRiver H120 with remote control on eBay from OutletMP3. Paid 132.50$ plus 18$ shipping. Also purchased a 3-year warranty through SquareTrade for 16$.
Item arrived as described, with both the European power adapter (in the original box) and a North American power adapter (in the shipping box). The remote control is included in the package but is outside of the original box. OutletMP3 sells those iRiver H120 devices with or without remote control (usually at about the same price).
Yes. “Would do business with OutletMP3 again.” (As it turns out, they sell iriver products quite frequently on eBay and they have an eBay store with “Buy It Now” iRiver H120 devices without remote for 150$ each.)
The best things about this device are its recording features. Those iRiver H1x0 models can record uncompressed sound in WAV format at 16bit with a sampling rate of 48 kHz (so-called “DAT quality”), 44.1 kHz (so-called “CD-quality”), or lower (“FM-quality,” “voice quality”). It also records directly to MP3 files (with the official firmware) in a variety of encoding settings (up to 320 kbps). It has an internal microphone for voice dictation as well as an input for external microphone, analog line in, or optical in.
The box includes a surprisingly decent lavaliere-style monophonic microphone. Not an excellent microphone in any way but clearly better than one might expect (though Laith Ulaby had told me that this microphone was decent).

In terms of operation, the unit has some strengths. The overall interface is much less convenient than that of the iPod, say, but the battery lasts longer than most iPods (for playback). The iRiver H120’s remote has a small LCD screen which shows enough information for most needs making it possible for me to keep the H120 in my pant pocket and operate the device with the remote. While, among portable players, only the iPod has native support for AAC and lossless formats, iRiver players support Ogg Vorbis and WMA. Haven’t done anything in Ogg format yet but it might be an interesting option (though it does make files less compatible with other players).

Apart from navigation and interface, the main differences with my previous iPod 2G have to do with iTunes integration. The iPod‘s synchronization with iTunes made it rather convenient to create and update playlists or to transfer podcasts. iRiver’s models may not be used in the same fashion. However, the iRiver H120 can in fact be used with iTunes through a plugin meant for Archos players. However, this plugin seems to have some problems with a few files (probably because of invalid characters like ‘/’ and ‘:’ in filenames), generates non-working playlists on Mac OS X, and puts all filed in an “Artist/Album” hierarchy which makes iRiver navigation more complicated.

What surprised me somewhat was that the H120, a USB 2.0 device, works perfectly well with my old iBook (Dual USB) which only has USB 1.1 ports. No need for special drivers and the device then works pretty much like a (20GB) USB drive. Since the iRiver H120 works as a USB drive, it’s easy to transfer files to and from the device (contrary to the iPod which makes somewhat more difficult). All audio files can be put at the root level on the iRiver and audio recordings made on the iRiver are in the “RECORD” folder at the root level of the drive. While the iBook’s USB 1.1 ports are much slower than USB 2.0 ones, they do the job well enough for my needs. (Will be going back to my entry-level emachines H3070 in a few days.) A 400 MB file recorded on the iRiver (about 40 minutes of 16 bit stereo sound at 44.1 kHz) transferred to the iBook through USB 1.1 in less than ten minutes. Slow, but bearable. My old iPod used a Firewire 400 (aka IEEE 1394 or i.Link) connection which is about the same speed as USB 2.0 in most conditions. My entry-level emachines desktop has both USB 2.0 and Firewire 400 ports (thanks to an inexpensive Firewire card).

Was thinking about putting Rockbox on the H120 but SquareTrade tells me that it may void their warranty, which would be an inconvenient. The Rockbox has some neat features and seems safe enough to use on “production machines,” but its features aren’t that compelling for me at this point.
The H120 has a radio (FM) tuner, which could be useful to some people but isn’t really a compelling feature for me. Haven’t listen to much radio in the past several years. Podcasts are soooo much better!

Speaking of podcasts… One of my reasons for purchasing this machine (instead of a more recent iPod) was the ease of recording. This is clearly not a professional recording device but the sound quality seems quite decent for my needs at this point. Should be using it to record lectures and distribute them as podcasts or “lecturecasts” (yeah, ugly name, sorry!). In my mind, educational podcasting can supplement lectures quite nicely. Have been to a few workshops and presentations on technology use in teaching and most people seem to agree that technology is no replacement for good pedagogy but that good pedagogy can be supplemented and complemented (if not complimented!) by interesting tools. Had been thinking about a recording iPod to integrate podcasts with course material. It would have been quite useful, especially in connection with iLife and iWork. But an iPod 5G (with video) is already much more expensive than my iRiver H120 and the add-ons to enable 44.1 kHz / 16 bit recording on the iPod are only now getting to market at a price almost half that of my brand new iRiver H120. Plus, though the iPod is well-integrated with iTunes on Windows, iLife and iWork applications are only available on Mac OS X 10.4 and, thus, will not run on the entry-level emachines H3070 which will become my primary machine again in a few days.
In other words, my ideal podcasting/lecturecasting solution is out of my reach at this point. And contrary to tenure-track faculty, lecturers and adjunct faculty get no technology budget for their own use.
Ah, well…

Still, my iRiver H120 will work fine as a recorder. Already did a few essays with voice and environmental sounds. The lavaliere microphone was quite convenient to record myself while taking a walk which sounds like an unusual activity but was in fact quite relaxing and rather pleasant. In terms of environmental sounds, the same microphone picked up a number of bird songs (as well as fan noises).
Among the things that distinguish the H120 from a professional recorder is the lack of a proper calibration mechanism. It’s not possible to adjust the recording levels of the two channels independently and it’s even not possible to adjust volume during recording. (There’s a guide offering some guidance on how to work within those constraints.) Quite unsurprisingly (for what is mostly an MP3 player) but also making the device less of a professional device, its jacks are 3.5 mm “stereo mini-plugs” (instead of, say, XLR jacks). For that matter, the iRiver H120 compares favourably to several comparably-priced MiniDisc recorders, even Hi-MD models. Did field research with a used ATRAC 4.0 MiniDisc recorder. That setup worked somewhat adequately but this iRiver H120 is much of an improvement for me.

Got a few pet peeves about the iRiver H120. For instance, it has no actual clock so recorded files do not carry a timestamp. A minor quibble, of course, but it would have been useful. The overall navigation is as awkward as that of my first MP3 device, the RioVolt (which also used iRiver firmware). One navigational issue is that navigating up and down in the folder hierarchy is done through the stop and play buttons instead of, say, using one of the three jog switches on the remote. Some functions only work when the device is stopped while others work while it’s playing. Switching from hard-disk playing to recording or to FM is a bit awkward and cumbersome. The unit takes a while to turn on and doesn’t really have a convenient sleep mode. While it is possible to resume playing on a track that has been stopped, this feature seems not to work every time. Fast forwarding rate (“scan speed”) is set in a menu instead of being dynamic as on the iPod. The device doesn’t support ratings or, really, descriptions (although Rockbox might be able to support those).

Also got a few well-appreciated features, apart from those stated above. The EQ and SRS presets are appropriate and relatively easy to use. Contrary to the iPod 2G it is possible to play files at a higher rate (increasing the “playback speed”) making it possible to listen to voice at a higher speech rate (and higher frequency). It’s also possible to delete files directly from the device.

At any rate, that’s already a long entry and experience with my H120 will probably push me to write more about the device.

Feel free to comment or send questions through email.


Whereami

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(It’s me, a couple of months ago.)
Was editing some older entries with ecto to add categories and tags. Saw this old one (from late March, 2k5) which was meant as an introduction/blurb. Was teaching at IUSB then. Time for an update or three.
Since then, been teaching in Massachusetts (BSC and Tufts, during the Fall 2005 semester) and Montreal (Concordia during the Winter/Spring 2006 semester). Came back to Tufts to teach during the first summer session. Currently (06-06-14 13:19:34) in Cambridge, at a condo that belongs to some friends who are spending some time in Paris for academic reasons.
So, many of us, in academia, end up moving around quite a bit. Been moving more than twice a year for the last six years. Looking forward to a bit more stability. In fact, because my wife is in Northampton, MA (doing a post-doc at Smith), my time in Massachusetts has typically been divided between the Western part of the state and the Boston area.
Speaking of my brilliant wife, she’s in Montreal right now to defend her dissertation! Can’t go myself, because of my course, but it’ll very likely be an extremely good defence (Catherine knows her stuff in and out!).
Whew! It’s weird to post entries like these but it’s probably what people expect from blogs. Even wanted to start blogging while in Fredericton, NB, in 2003. Kept sending messages to my wife instead (she was in Moncton, NB at that time). Should eventually report back on some places where my semi-nomadic lifestyle has led me in the past (Somerville, Lausanne, Baguinéda, Bloomington, Sienna, Northampton, Kassela, Zinal, Bamako, Fredericton, Mandelieux, Markala, Edimburg, Moncton, South Bend, Brockton, Hyères, Montreal, and, of course, Poggibonsi).


“Don’t Quit Your Day Job” (Brewing as Hobby)

[Oh, my! I do hope I won't get too hooked to blogging! I'm scared!!! ;->]

Thinking about brewing, as I often do. Responding to a message about a post I sent to the HomeBrew Digest about beer and beliefs.
In relation to my previous post on work and debt. And compartmentalization.

"Don't quit your day job"
I have no intention of doing such a thing. I love my "day job" (insofar as I have one). I see no reason to quit it.

[Yup, blogging in my case encourages the use of first person singular pronouns, a habit I try to kill in many contexts. But if it's supposed to be self-indulgent, let's do it the self-serving way…]

Some homebrewers I've met hate their day job and see brewing as an escape. [It might be something of the same for me (doing a bit of
self-analysis here) as I may use it to procrastinate. Although, brewing needs planning. Procrastination I mostly do with thinking about brewing. Anyhoo…]
Those homebrewers who brew to "get away from it all" are oftentimes the same guys (yeah, mostly guys in homebrewing circles, nowadays) who want to "Go Pro" and open a brewpub. Now, that's not silly and it's kind of easy to expect, but it might be ill-advised.
Going Pro means a huge investment on money. Of course, we all dream of having enough money to invest in brewing. Hey, if I win the lottery, I might go nuts with brewing gear and if I win enough, I might even give the brewpub idea more of a thought. But…
Going Pro also means transforming a cool, relaxing hobby into an obligation to perform. Sure, many small brewpub and microbrewery owners do it their own way and the lottery win should imply that you don't need to turn a profit. But still, professional brewing is bound to be more of a pressure. And many aspects of brewing aren't necessarily so much fun. And these are the ones that become very important in the Pro world. Not to mention the whole business side. Some people enjoy it but
these are few and far between.

A well-known homebrew celebrity (!) who became a brewpub owner is quoted as saying that if he were to start again, he might not go pro. Nowadays, he doesn't brew anymore. And even though his pub is often packed, he still struggles to make ends meet. Not a pleasant feeling.

Then, the ideal solution should be collaboration. One "business-type" to handle the business and one crazy brewer. Well, the crazy brewer won't be so crazy when the business guy talks about minimizing risk.
A big important notion, risk. A hobby is fun because the stakes are low. You scrap a 5-gallon batch, so be it. You lost a bit of time, a bit of money. So be it. That's life. And you learned something. You scrap a batch as a commercial brewer, uh-oh!
So that's one reason even the most adventurous brewers end up making a lot of fairly uncompromising beer. Another reason is that what pleases the brewer might attract a few beer geeks but the beer geek market is incredibly small as compared to the swill drinkers. Lots of talk about that. But brewing capacity (volume) is correlated against risk.