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Saturday, July 27, 2007
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 Saturday, July 27, 2007
started 7/28/2007; 12:55:50 AM - last post 4/14/2009; 10:57:12 PM
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Doc Searls - Saturday, July 27, 2007 
7/28/2007; 4:55:50 AM (reads: 14046, responses: 8)
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Late delivery 
| | At SDP2007 this past week, Ben Peters talked about close reading of text (and also about too much reading, another worthy subject). This comes to mind as I read Jos Schuurmans' The Cluetrain Manifesto on the rebirth of conversations, wherein he excerpts a long series of quotes that remind me of three things: 1) I haven't read the book in years; 2) There's a lot of good stuff in there; and 3) The future, as William Gibson said, is not evenly distributed. |
| | It's funny, when we posted Cluetrain in the first place, we asked people to 'sign' it by posting remarks. That page swelled to a size so large that opening it over a dial-up connection could take up to several minutes. Since I was working at dial-up speed or worse in those days (remember Ricochet? that's what I used), I hardly ever looked at it back then, and not at all since. |
| | Now, of course, the page loads quickly. Looking through the long pile of comments, most strike me as overly optimistic... and now, anachronistic. More to the persistent point is what Dom DeBellis says here: |
| | "If I hear one more company talking about 'responsive customer service' or 'solutions built around you' or some other marketing happy hogwash, I'm going to have to hit something--hard. Cluetrain is articulating much of what we (normal people) have been saying for years: listen to us. We're you're customers. What you call your 'target market.' Don't talk down to us. We know our needs. You don't. Try to spend less time talking and more time listening to us . . . Um, are you listening?" |
| | In too many cases the answer is still "Not yet". |
Extra broken
| | Back when I lived in the Bay Area and flew mostly out of SFO, I kept a running tally of how many moving sidewalks were down at any given time. It tended to run at about one in five. |
| | When I flew out of SFO on Wednesday, we had a two-fer on the long United Concourse, out among the gates in the upper 80s. Both sidewalks were broken. |
| | When I looked at the sign, however, the story was even worse than it appeared. So I shot it. As for why these things keep breaking and not getting fixed, I can only guess. I almost don't want to know. |
Asymptotic living
| | First, get HalfaLife.org. (Or .com if you want to pay the squatter.) |
| | On Day Two, take away half the geography. |
| | On Day Four, take away another half. |
| | On Day Eight, another half. |
| | Keep going until all you're left with is a rug or something. |
Further proof of life after birth
| | So this is my last day at age 59. |
| | And, as you can see, we are the same. Proof that astrology is correct. |
| | Speaking of which, the first words my future wife heard me say were "I'm a Leo, so I don't believe in astrology". She thought I was funny, which helped her overlook my shortcomings. (Such as, being shorter.) Laughter may not be the best medicine, but it's pretty good prosthesis. |
| | I'll let you know in a day or so. |
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Never mind that young whippersnapper Dr. Weinberger. He'll gain wisdom eventually. From my perspective, reaching age 60 is merely approaching maturity.
Enjoy this birthday, and many more to come.
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Robert Paterson - Re: Tuesday, July 24, 2007
7/28/2007; 1:52:05 PM (reads: 1715, responses: 0)
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Only 3 years away for me too Doc - it's not just the old fat body but how different the world is today from my childhood in post war Britain - how innocent it was then
Happy birthday
Rob
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JTH - Re: Tuesday, July 24, 2007
7/28/2007; 4:12:06 PM (reads: 1729, responses: 0)
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Doc
S**t (so to speak) I got hemmeroids around age 50!
Sign it was time to get off my fat ass (so to speak)
Besides 60 is the new 40 (or so)
And you don't have to change your play-list, Stone's & Dylan, Miles, Monk &'Train, no Guy Lombardo
You'll wake up in a couple of days, and notice that you don't feel any different, just a few aches and pains
Good time for a bit of reflection, but I find myself working on even longer term projects, thinking decades instead of years, and planning to see most of them through.
Da Curmodgen in da woods
Chip
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Kay Dennison - Re: Saturday, July 27, 2007
7/29/2007; 6:18:02 PM (reads: 1630, responses: 0)
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Happy Birthday, Doc! I turned 60 in April and so far -- so good! Have fun!
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Gardner Campbell - Re: Saturday, July 27, 2007
7/29/2007; 9:09:01 PM (reads: 1720, responses: 0)
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Happy birthday, Doc. You've been a mentor and an inspiration to me for some time. Many happy returns of the day!
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The Todd Carpenter - Re: Saturday, July 27, 2007
7/29/2007; 9:32:26 PM (reads: 1791, responses: 0)
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Happy Birthday, Doc!
There might be another reason you're feeling old this week, but we won't spill the beans publicly!
All the best and hopes to see you soon.
T & C
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Jos Schuurmans - Re: Saturday, July 28, 2007, www.josschuurmans.com
7/30/2007; 1:12:15 PM (reads: 1805, responses: 0)
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caligulazhang - Re: Saturday, July 27, 2007
4/15/2009; 2:57:12 AM (reads: 2443, responses: 0)
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Flavor of the research and development in vivo use of
Flavor vivo (Living Flavor), Advisory Board of think that mean that the composition of essence and life of the fruits of the aroma components in the same or very close to a class of fragrance. The advent of such essence is the history of the new development of flavor.
From the beginning of this century, the industrial sector Flavor trial began picking fresh fruit from the aroma, fragrance. But then, due to technical reasons such as transport fresh fruit confined to certain areas and, with the seasonal restrictions, fresh flavor to the study has caused great difficulties, so at that time, the vast majority of research work is still mainly After picking general means of dealing with fresh fruits as raw materials, the period often with fruit flavor of the fruit processed if the characteristics of butter-like flavor. Until this century, because of technology development, access to fresh fruit season has not, regional restrictions, so in vivo study of the essence as a hot spot now.
http://www.customs-data.com.cn/tradeinformation/topease.htm
Volatile components of the traditional flavor from fruit, spices, material extraction, and the scientists found that when the cooked fruit and tree branches or vines on the time is the most delicious, also known as the fruit in vivo. Once the fruit has been picked to leave the tree, that is the end of their lives, gradually Hypochromic flavor. At this moment, the living body of fresh fruit ingredients contained in the fruit was picked as significantly reduced at the same time, the composition of the fruit into corruption will increase significantly. In vivo experiments show that after picking fruits and fruit, compared to both the proportion of the main volatile chemical components of different, but in vivo there is more fruit after the fruit picking is not the aroma components. Therefore, the traditional flavor and volatile components directly from the live essence of the different composition of volatile components.
Market research shows that today's consumers want more food and drink fresh natural closer. Color of fruits and vegetables is now a worldwide trend of the fragrance is fresh, natural, especially on fruity drinks, so in vivo (fruit) flavor emerged. Flavor vivo (Living Flavor) refers to the composition of essence and life of the fruit aroma components in the same or very close to a class of fragrance, that is when the fruit is ripe, when has not been picked, that is, the use of non-activity gas around the fruit, using Tenax trap to collect fruit aroma distributed itself, the transfer of the maximum air analyzer to carry out GC-MS analysis, further into the essence. Living as if its top incense aroma of fresh fruit than to give people the feeling of exhilarating activities. www.customs-data.com.cn/tradeinformation/topease.htm
Flavor in vivo development and application of this technology to meet consumer demand for fresh flavor, which live for fruit, direct capture their aroma of fresh and real. Obtained by the technology of the fresh ripe fruit aroma is unprecedented, it has a fruit still life and the peak period when mature contain the aroma and flavor.
www.customs-data.com.cn/tradeinformation/topease.htm
Live essence the history of fragrance has brought new development. Done in accordance with international spice company in the consumer habits of evaluation results show that, even if it is picking off the most senior white peach and strawberry flavors and in vivo, compared to about 5 times that of the respondents prefer the latter. From beverages to baked goods, dairy products to the small food and flavor of food, adding fruits, vanilla, spice flavors such as live, fresh foods taste like the flavor of the general. International spice company has developed a white peach, strawberry, mint flavors, such as in vivo, Firmenich company also has passed SPME (solid-state micro-extraction technology) and AFFIRM (real-time analysis of flavors and fragrances) to develop a realistic and "lifelike" NaturePrint flavor. The domestic market has also been also reported that no study could also early research stage.
http://www.customs-data.com.cn/tradeinformation/topease.htm
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