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I spent some time yesterday learning about a new blogging platform at
Posterous.com. It is primarily designed for blogging via email but it
is also a way to organize and publish to other blogs and social media.
It also does a terrific job of handling all forms of media and doing
the right thing with them. So photos and videos are easy to post.
Posterous seems like a nice lightweight blogging solution. It also
offers group blogs and integration with Google apps. I'm impressed by
what I've seen.

I set up a site with my own domain at dalepd.com. I thought many of
you might want to check out Posterous.

Dale

At FOO 2010, I interviewed Sridhar Vembu of Zoho about his efforts to fast-track high school graduates into the workplace, teaching them programming, English and math. 

Sridhar's efforts at Zoho and their development center in Madras tell us something about how to develop a 21st century workforce by tapping into those who would not normally go to college. In short, his answer is not to prepare them for college but to prepare them to be productive in the workplace -- and to do that preparation in the workplace.

Link to Interview with Sridhar Vembu on O'Reilly Radar.

Like “Slow Food”, Slow Media are not about fast consumption but about choosing the ingredients mindfully and preparing them in a concentrated manner. Slow Media are welcoming and hospitable. They like to share.

from Slow Media Manifesto

Make Magazine seems to represent many of the characteristics defined as "slow media" in this manifesto.

(Thanks, @gnat)

Glenda made this lattice-crust pie as well as lavender ice cream.

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We've had lots of strawberries in May and June.   Sometimes it's hard to keep up with picking them. Nancy has been freezing batches.  Glenda made a wonderful galette -- a pastry filled with strawberries last weekend.   This weekend, Glenda and I made our second batch of jam.   We mashed the strawberries to get about four cups of liquid, which is brought to a boil. 

Raspberries are also ready and I made a batch of jam. 

I like to use Pomona's Universal Pectin, which requires less sugar.   It uses calcium to activate the pectin.   Nancy prefers the traditional methods, which seems more reliable but requires three times the amount of sugar.   Jam does seem to capture the essence of the fruit and preserve it for the coming year. 

 

Shasta daisies on a summer afternoon.

At FOO Camp Saturday, I interviewed Steven Levy about the 25th Anniversary edition of his book, Hackers.

Last Friday, I joined Richard Hudson and John Park at the Daytime Emmy's Creative Arts and Entertainment Awards in LA.   Make:TV was nominated for an Emmy in the Outstanding Achievement in Lifestyle programming category.   Nontheless, after sitting through 50 award presentations, we didn't win, losing out to Martha Stewart.   While we didn't get to take home any hardware, we did get our picture taken in front of the gleaming statuettes.

 

 

I made this with our own beef, potatoes, onions and green peas.

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