Archive for the “culture” Category

One time, at podcamp, somebody stood up and talked about how her business - an art gallery - had invited local art bloggers over one night for a gallery tour and general chat, and about how this had been a wildly successful PR and community-building exercise. If any gallerists are reading, I suggest you take note. And if any expensive restaurants or clothing stores would like to try this, please do get in touch with me right away.

Yesterday, I got just such an invitation from one of my favorite institutions, WBUR-FM, an NPR station that is more or less permanently tuned on my home and car radios. The good people of WBUR have had the foresight to invest in new media initiatives, including the excellent blog, The ConverStation, ably helmed by Ken George, to which I referred earlier.

Ken invited local bloggers and social media types through facebook, twitter, and maybe even personal invitations, and despite biblical weather, about 15-20 people showed up for a tour of the station, networking, chatting and eventually, eating and drinking. See the WBUR socials flickr group for some not very incriminating photos.

What the heck is that, you ask? It’s a beautiful wooden sound baffle, on the wall of the engineering room next to one of the air studios at BUR. Reminds me of old type-sorting cases. I totally want one. You can see it with more context in the background of some of the flickr pics. Each box is few inches across and has a different depth, turning it into an acoustic black hole, especially at the lower frequencies. Bass checks in, but it doesn’t check out.

Unfortunately, this might be a metaphor for the future of public radio in a digital, on-demand world. Here are some thoughts from the free-wheeling discussion after the tour. I’m sure a lot more was batted around at the bar after, but I had to cut out early for dinner.

Everybody agreed that we all love NPR programming, and eveybody agreed that we all hate pledge time. Some even hate underwriting announcements, and they’re about as painless as ads can be. I learned that NPR underwriting messages cannot include any call to action or any mention of competition or offers. Sadly, this helps confirm why as a marketer, I consider underwriting to be a donation that makes the executives feel good, not a marketing program that drives business.

So what does a roomful of smart social media types say about this? Some suggested that they’d be happy to pay for an ad-free (no underwriting, no pledge driving) audio stream or podcast on a subscription basis. I’ll leave the logistics of pay per podcast - and what to put in the stream gaps left by excluding the pledge drives - to the techies. This hints at the basic problem the old commercial (or pledge) system has: you can’t fast-forward TV or radio, but you sure can fast-forward a podcast. Actually, with TiVo and the like, you can fast-forward TV, and I think there’s something similar for radio.

The next idea that circulated was wondering if people would pay for individual programs by subscription, or individual episodes on demand. This led to discussion of whether public radio looks at how much pledge money comes in from different shows (they do) and whether the pledge-per-show model might let some shows float themselves and others that can’t pay their bills just dry up and die.

I opined that the very premise of public radio was that some kinds of programming could not support themselves in the market, but had such redeeming qualities that it was in the national interest to subsidize them. The elitist and paternalistic nature of public radio is at odds with the both tough-love capitalism and the populism (Diggocracy?) of the internets. Ouch. I guess we really are all batch of quiche-eating prius drivers.

I bet that lots of public radio shows could be commercially viable: Car Talk, Prairie Home Companion, and even This American Life come to mind. (Not all examples are WBUR shows, and NPR syndication is a bit piece of the puzzle here that I’m going to skip for brevity) But what about the stuff that they are essentially subsidizing, Con Salsa, RadioLab, and most of the news? On the one hand, the low, low price of internet distribution could put some of those shows back in the black if they could avoid sharing the big fixed costs of terrestrial radio production and distribution. But on the other hand, dropping those shows from the air would likely make them even even less able to raise money, especially if the station cut them off from a share of the pledge pie.

I’m usually all about free marketeering, but for the small slice of my taxes that goes to support cultural stuff, I’m pretty happy to subsidize and then to pay again on top of that. I hope Ken and the WBUR crew can find their way in this brave new world.

Speaking of free and not so free markets, if you have any disposable income left after tithing to public radio, you might look into the latest in expensive wooden radios, the Tivoli Audio NetWorks internet radio, available in cherry, walnut and wenge, pictured below. (Wikipedia says its endangered, Tivoli says sustainably harvested, go figure)

You may recall that I have a thing for wooden radios, and I periodically check in on what’s new in tree-based audio products. I’ve been critical of Tivoli for getting things painfully almost right in the past, and I think this is another one of those. But the release to market of a $600 internet-only (FM radio costs you an additional $50) audio device has got to mean something to the discussion above. Tivoli is pitching hard on the angle that you don’t need a computer to use this thing to listen to hundreds of radio stations from all around the world, you just need an internet connection. If there’s a place where lots of people have high-speed internet but no computer, I must have missed it. Maybe they just mean you could put this radio in a room where you don’t have a computer, like your bathroom. If you need a $600 internet radio in your bathroom, you need more fiber in your diet.

I haven’t seen or heard or touched this device, but I’m going to tell you what I think anyway since I’ve seen and heard and touched many other Tivoli products.

It’s gorgeous - from the waist down. The geometry of the box and the speaker and their colors and materials look great. I love the wenge especially. I recognize that it probably needs a digital display, but couldn’t they come up with something less ugly? I would think that a color screen wouldn’t be hard to pull off at this price point. And maybe you don’t need those two rivets on the display frame? Ick. The credit-card remote looks like it has those awful blister buttons, too. There’s a button or knob on the top of the unit that might - just might - approach the joy of the geared-down knob on the Model One, but sadly, I doubt it.

It’s expensive - I’ve mentioned this a few times and I’m still a bit in shock. For $600 you get a mono internet radio. Other internet radios cost half that. If you already have a computer, you can get speakers for even less. And you have to add $50 more for FM and another $100 for a second speaker for stereo sound. I can’t tell if the second speaker is connected by cable or wireless. Conspicuously absent, an ipod dock. Clearly, this is a premium product, so I say, just take the whole kaboodle up to $800 or $1000 and don’t nickel and dime your premium customers.

It probably sounds great - I really don’t know, but the reviewers seem to like it, and it has some spiffy buffering technology that might reduce the chop of a lousy internet stream. The wooden case bodes well, too.

It’ll be interesting to see how this product goes for Tivoli. If they’re right, there are some people willing to pony up big bucks to get good looks and good sound with internet radio. If they’re wrong, the XM-Sirius monster might eat their lunch, or the internet radio generation will just pass them by. That would be a shame, I think the world needs more and better wooden cases for its electronics.

At the end of his Podcamp Boston presentation on distributed microblogging this Sunday, Joe Cascio declared, “that’s where I ran out of Schlitz.” The phrase caught on and was swiftly tweeted and favorited, and I wonder if it’s not a good summation of the weekend’s events and maybe even of the state of social media.

Don’t get me wrong. Podcamp was a fantastic weekend. Excellent networking, fun people, a great, open collaborative and supportive atmosphere, free parking, free wifi, quality presentations and presenters. Kudos to the organizers and sponsors and attendees. I am seriously looking forward to future podcamps. But…

The Schlitz was good. The Schlitz was cheap, sometimes even free. We drank a lot of it and caught a pretty good buzz. We made lots of cool new friends under its lubricating influence. But now what?

There’s growing evidence that we have a social media bubble. Heck, it made the cover of the MIT Tech review. When your cool online New Way To Be gets called bubbly by the Tech Review - in print, no less - it’s time to ask yourself the tough questions. People are building businesses around Twitter, but Twitter doesn’t have its own revenue model yet.

I’m no retrograder here, I don’t question that most examples of most forms of marketing have been sucking the fumes from their empty Schlitz cans for ages. Even the cuddly darlings of search marketing are overbid to absurdity. So my point is not to hide and hate and fear the social media revolution and try to return to simpler times, but to ask, is there really any there there? And if not, how can we make some?

If I could answer that, I wouldn’t be blogging from a Starbucks, I’ll tell you that. So instead of answers, here are five more questions and issues prodded by podcamp and the discussions I had there.

1. Personal branding, privacy and publicity

During CC Chapman’s packed session, “building your brand through passion and community,” the discussion quickly turned to online privacy, widely described as illusory. A wise audience member piped up, “Most of us are here to get known, not to get unknown.” Amen, brother. As long as you have some idea of what you’re getting into, you can make smart choices. For most folks, being stalked is not that likely because they’re just not that famous.

Another podcamper was a little too quick to confide in me that the #1 google result for her name was about her “boobies.” I don’t think she helped her case by removing the photo, which was apparently not nearly as scandalous as the text left behind suggested. If you clicked that link, you deserve to be Rickrolled, but that’s the best I could do. If you want to work in online PR, you’ve got to be able to use the online chatter about your bits to your advantage. Don’t apologize if you haven’t actually done anything wrong, it makes you look twice as guilty.

The conference was packed with digital recording devices and people wearing nametags. Not a recipe for stealth if you told your spouse that you were somewhere else that weekend. Some photographers asked permission and some didn’t. Lots of good questions there about who owns those images and sounds. If you took my picture - probably because you thought my shirt was the coolest or dumbest one you saw all day - please tag it “limeduck” that’s all my personal brand asks.

2. Pecha Kucha vs Battledecks

These two items were on the agenda a couple of times, but I never managed to catch up with them. I’m not even really sure they happened at all. But they make an instructive pair.

Pecha Kucha is a poetry-slam style event where you bring a 20-slide presentation which is advanced every 20 seconds automatically. You present to it and get rated by the crowd.

Battledecks is PPT-backed improv. You go on stage and present a set of slides you’ve never seen before.

Hyper-prepared presentation, or surrealist improvisation - which would you rather do, and which should be a required part of business education?

3. What’s up with Moo cards?

Heck, what’s up with business cards of any kind in this digital age? I’ll rant later about what I think of Moo minicards. More broadly, what goes on a business card and what doesn’t? Website, blog, facebook, myspace, email address, twitter handle, skype name, phone number, latitude and longitude, t-shirt size, maybe even something about what you do? I just wrote @limeduck on some nice cardstock or Japanese paper.

4. Two takes on TangySlice

Speaking of social media overload, I told some people about my friend TangySlice and his “quest for social media greatness” wherein he intends to sign up for 100 social sites in 30 days. He’s almost there, and I think he will achieve his goal, but check out this gamut of reactions:

• [blink] [blink] Why?
• Well, if he wants to waste his time, better him than me.
• A hundred sites? Bah, I have at least 150 already!

Which type are you? Which type was more common at podcamp? Discuss. Then donate to TangySlice’s fundraising page. You can donate a dollar per site in your social media portfolio. It’s for a good cause.

5. Fuck the skeptics

There’s a real risk of groupthink at these events. Where were the doubters and curmudgeons? The people who showed a slide titled “what the f**k is social media” didn’t go too far enough, and when I asked them about the doubters, they said “fuck the skeptics!” To be fair, they were kidding, but I still want more and better dissent. It keeps us thinking. It keeps us honest.

Quack you later.

I coined myself a new handle this weekend when despite all the good stuff scheduled to go on, I just couldn’t get myself out of bed on time: failduck.  Just part of getting older, I suppose.

You can see failduck in action by going to http://www.limeduck.com/this-page-doesn’t-exist. Yes, I know. That’s not exactly what I’d call “action” either.  Yes, I need better duck clip-art, too.

I would invite other ducky bloggers to use this if they so desire, but I think I’m on thin enough intellectual property ice here as it is.

Is there anything finer than a good chocolate babka?  Probably not, but after bringing back no fewer than three such treats from New York City this weekend, I got to wondering, just what is babka, anyway?

Like so many of my favorite baked things, babka comes from Ashkenaz.  Wikipedia cites “Eastern European” origins, Russian etymology (Babka = бабка = grandmother), and savory variants from Belarus and Lithuania.  But none of those technicalities really get to the soul of the babka.

We all know that Jerry and Elaine spend a good portion of The Dinner Party seeking, discussing, dissecting and obsessing about babka. (I edited the spelling from “bobka” in the amateur transcription linked here) That’s a start.

JERRY: That’s the last Babka. They got the last Babka.

ELAINE: I know. They’re going in first with the last Babka.

JERRY: That was our Babka.

ELAINE: You can’t beat a Babka.

JERRY: We should have had that Babka.

My particular prize was a Green’s chocolate babka, private labeled for Zabars.  It’s a little flaky but mostly gooey, disturbingly heavy, and oddly parve.  A seemingly similar article can be found at Delancey Desserts.

A little poking around led to a recipe from of all people, Martha Stewart, which including milk, butter and cream, so definitely not that close to Green’s, but which does reveal the basic chemistry of the babka:

• 1 1/2 cups warm milk, 110 degrees
• 2 (1/4 ounce each) packages active dry yeast
• 1 3/4 cups plus a pinch of sugar
• 3 whole large eggs, room temperature
• 2 large egg yolks, room temperature
• 6 cups all-purpose flour, plus more for work surface
• 1 teaspoon salt
• 1 3/4 cups (3 1/2 sticks) unsalted butter, cut into 1-inch pieces, room temperature, plus more for bowl and loaf pans
• 2 1/4 pounds semisweet chocolate, very finely chopped
• 2 1/2 tablespoons ground cinnamon
• 1 tablespoon heavy cream

This makes three loaves, but we’re still talking 3/4 of a pound of chocolate per loaf, similar to a full bag of chocolate chips.  That’s got to have something to do with it.  Another variant from Su Good Sweets is Nutella Babka, which seems to mix in about 1/3 nutella with the chocolate.

Green’s babka is kosher, and depends on oil (palm, I hear) for fatty goodness, but that renders it parve, and allows it to be served more flexibly in kosher households.  A definite benefit for some that might impede the flavor for others.  I’ve never felt compelled to complain when my babka answers to a higher authority.

Should you find yourself in posession of a babka, be sure to warm it slightly before serving to bring the chocolate to the necessary state of gooeyness.

I should probably quit while I’m ahead, but I found a couple more babka notes that I must impart.  We’ve dwelled on chocolate babka so far, and while I won’t even mention the usual secondary or “lesser” babka variant, it appears that there are savory dishes also called babka.

Again, via wikipedia, there is the savory dish from Belarus and Lithuania: “It is made from grated potatoes, egg, onions, and smoked bacon. It is baked in a crock, and often served with a sauce of sour cream and pork flitch. Depending on recipe and cooking method it may be either a flaky potato pie, or a heavy potato pudding.”  Sounds delicious in its own right, but seems pretty far off from the sweet stuff, and awfully distant from anything kosher, too.

From Aloyada, we also have a Ukrainian fish babka, described as “…souffle-like. Which meant that when baked, it rose almost as much as a conventional souffle– but stayed puffed up and impressive. The egg yolks, milk, fried onion, bits of bread and stiff egg white give it a lovely light and very tasty texture; an aerated clear yellow omlette-style base in which the embedded pieces of fish and herbs (nutmeg and dill or tarragon) are delicious, subtle and moist.”  Also interesting, and maybe a little more likely to be related to the chocolate babka of ashkenaz.

Enticing as the savory options are, there will always be just one true babka for me, and unless I freeze some of it now, it’s not going to last till my next trip to New York.

I’ve been talking about it for a good month. Julia was pushing for it. People thought I wouldn’t do it, or couldn’t do it, even shouldn’t do it. I wasn’t all that sure myself, but this July 4th, with the help and indulgence of some good people and their Independence day backyard party, we lined up five white wines and a sixteen piece family meal of mild Popeye’s fried chicken in a blind tasting for the title of “this wine goes well with fried chicken.”

Where do you even begin to determine what wine goes best with fried chicken? (For the record, we decided by fiat that Popeyes is the best fried chicken commercially available, thus avoiding a much more complex and arduous tasting process.) The guys working in liquor stores had vague answers, sometimes recommending beer instead or subtly suggesting the whole project was insane. The internets, usually a font of complete (and completely unreliable) information, came up on the short side, with just one helpful review from wine review online. The twitterati came through with some ideas, @gracepiper suggesting, “I’d go for a crisp acidic white to cut through the fat,” and @popeyeschicken shilling ,”Cakebread Chardonnay goes great with mild! A South African Shiraz really works well with the spicy. Bon-appe-fide!” @garyvee was silent on the matter, claiming to be on a plane en route to Bordeaux. What-ever. Searching on cork’d was similarly unhelpful. I can’t help thinking the info is in there, but somehow trapped behind a lousy search system

I picked up five wines, some from recommendations, some from guesswork, and bagged them in random order. Here are the notes, in the order tasted with white meat or dark, but remember that nobody knew what they were tasting at the time.

#1: Vernaccia di San Gimignano Tenuta le Calcinaie 2007
We were crushed when the bag came off. We really like Vernaccia. We love Tuscany. And it’s DOCG and biodynamic, too! But this one was just blah. Maybe too young, maybe not quite cold enough, it just wasn’t crisp or bright enough for Popeyes salty crispy gamy greasy goodness. The fact that it had a slight nose of grass was ironic, since that’s where much of it ended up. A bummer at $16.

#2: La Vieille Ferme Cotes du Luberon 2007
Generally acknowledged to be superior to #1, this Rhone white called “the old farm” had a not one but two chickens on the label but still didn’t cut the grease enough to make it a happy match. There was some evidence of oak amongst the generally fruity flavors, but we were wishing for more crispness. Not too shabby for $9 but save it for more delicately prepared chickens.

#3: Casal Garcia Vinho Verde (NV)
One guest identified this one immediately, citing the slight fizz and bright citrusy nature. We agreed at once that the necessary acid was present to put up with popeyes grease and salt. Some even opined that this wine might have applications outside the fried chicken world. Grapefruit, lime, and slight mineral notes made some wonder if this was a Sauvignon Blanc. Halfway through the flight, this Portuguese $5 bottle was in the lead.

#4: Oyster Bay 2007 Sauvignon Blanc
I think if the wines were known in advance, the smart money would have been on this Marlborough NZ white. And maybe if it didn’t have to follow the Portuguese it would have fared better. A typical (which is very good) but unexceptional example of its kind, Oyster Bay delivered a dry and fruity experience that was firmly ok with the chicken, especially the white meat. A solid performer at $12.

#5: Cakebread Cellars 2005 Chardonnay
It was obvious from the first sip that this wine was not like the others. “Napa chardonnay!” some cried. “It’s like licking a barrel” said others. Oak, vanilla, butter and all the hallmarks of a mature California Chardonnay were nicely balanced. Even guests who were disgusted at the very idea of tasting wine with fried chicken grudgingly sampled this one. It was Popeyes own recommendation, but did it match up with the chicken? The majority said no, not so much, the buttery nature didn’t jibe with the fried chicken. A few dissenters preferred it, though. At $46, you’d better be sure.

At least for this round, we declare Casal Garcia Vinho Verde Branco the best wine partner for Popeyes mild fried chicken. There’s plenty of room at our summer table for humble tasty treats.

So, what have we learned here? Well, first and foremost, we learned that further testing will be necessary. Without even expanding our research to spicy chicken or red or rose wines, we notably omitted Champagne, Pinot Grigio, and Gruner Veltliner, three very likely candidates for good fried chicken matches.

We also learned that price and conventional measures of wine quality don’t always mean as much as they’re cracked up to, especially when making non-traditional pairings. In terms of all the various advice we received, I have to hand it to @gracepiper of Fearless Cooking for being most prescient even without recommending a particular wine.

Humble thanks also to the Josephine ave crew for putting up with this affront to their gourmet sensibilities. Several more blog posts could - and should - be written to celebrate the lamb burgers, hummus, smoked chicken salad, trifle and cupcakes and other amazing treats on offer.