The Magical Watercolours of Joseph Zbukvic

Joseph Zbukvic is one of the world’s best watercolor painters. In an era when technology dominates art, it’s wonderful to see what this man can do with paint, water, brushes and paper.

I encourage you to watch the entire 20-plus minutes of the video (link below). If you want to get right to the good stuff, pick it up around 2-3 minutes in. This is an Australian TV series. Put Some Colour in Your Life. You will want to start paying close attention when the artist begins his version of “working in Photoshop”–a digital-free approach to thinking through a picture. I watched, I paint, and I learned more in twenty minutes than I’ve learned from dozens of how-to books. This is phenomenal work, gimmick-free, technology-free, just the good stuff. Click here to watch.

Here’s a look at some of the artist’s work. Be sure to visit the gallery section of the artist’s website.

My 500-Year-Old CD

Day by day, there’s not much that we encounter from the year 1611. Shakespeare was busy writing The Tempest. Henry Hudson died. Marco de Dominis published a scientific explanation of rainbows. A year later, tobacco was first planted in Virginia, and the Dutch started using Manhattan Island as a trading center.

In 1611, Carlo Gesualdo wrote some of the most uplifting music for voices in the history of the medium, a book of madrigals. This creative work did not come easily. Count Gesualdo of Venoso’s story involves his instigation of the gang murder of his own wildly unfaithful wife (he plunged the sword into her body, and not just once, shouting, repeatedly, “she’s not dead yet!”), then moves through remarkable bouts with depression and abuse, including the dozen men to beat him daily (I’ll spare you details, but you can find them here and in lots of places on the internet). As crazy stories of composers lives go, he’s the hands-down winner. His story is deeply disturbing. His music is miraculous. Witness his captivating Tenebrae, one of the classic items from the formidable ECM catalog, first released in 1991, and consistently astonishing, a record I return to on a regular basis, a record that I recommend with little hesitation to any serious listener. And now, for 2012, witness the same Hilliard Ensemble treating five hundred year old music as if it was contemporary art. The newer disc is called Quinto Libre di Madrigali, and it is fascinating. The title and notes explain: this is the fifth of six books of madrigals, this one created late in the composer’s life. From the liner notes: “The whole collection constitutes a gallery of dramatically lit portraits of human emotions with a heavy emphasis on the extremes of joy and despair.”

There are six voices: a soprano, a pair of countertenors, a pair of tenors, and a baritone. (Soprano Monika Mauch and second countertenor David Gould frequently sing with the four-man Hilliard Ensemble; on this recording, Mauch is stunning.) All six singers sound like angels, and if you close your eyes, it’s easy to imagine these voices climbing up a heavenly spire in search of their lord. They sing in unison, they sing in pairs, they sing in harmony, they sing alone. They climb. They intertwine. They rest and they bounce. They exchange leads almost as if they contain the souls of jazz musicians to come. In musical terms, Gesualdo’s music is often described as “deeply chromatic”–a madman coloring with the brightest possible pigments and an extraordinary level of precision, probably based upon some sort of serious mental illness that caused his creative light to burn just a little too brightly. Two years after he composed these madrigals, he was dead.

Gesualdo’s work is not background music. It is music that captures the imagination, and elevates the spirit in a primal, deeply human way. There are no musical instruments, only voices, and open space.

This is not the best choice of music to play through computer speakers. ECM sets high standards for each of its recording projects, and this one, in particular, demonstrates the care that must be taken in order to record a wide range of vocal performances. The precision, the soaring thrusts, the extraordinary quiet passages, the contemplative quality of the whole, all of this has been meticulously prepared for your enjoyment. Listening through inferior equipment is like trying to contemplate the Mona Lisa by looking at a postage stamp. Best to listen through quality headphones, or on a good stereo system. The CD sounds a whole lot better than a computer file with reduced clarity and range. Trust me on this one: buy the CD, and allow yourself the time and space to listen with your whole being.

The Hilliard Ensemble, plus two additional vocalists. If you’re intrigued, be sure to explore the ensemble’s work with composer Arvo Pärt as well.

Green, Blue, and Extremely Portable

One side is green and the other is blue. It stretches so your chroma-key productions have a lightweight, flat background. But it’s a good idea to stretch even more with clips.

Or: chroma-key, anywhere.

It’s amazing how easy portable video production has become. You can shoot high definition video with a smart phone, a tablet, a FlipCam (and similar products), an inexpensive video camcorder, a digital still picture camera… The list goes on.

Most of the time, the recorded video is real life… people in action, scenery, and so on. Sometimes, it’s interesting to explore new creative domains. Often, these explorations involve the placement of people or objects in imagined places, and this is often achieved through a technical miracle called chroma-key.

What can you (and some kids) do with chroma-key? Here’s a step-by-step example that’s fun to watch. (Click to watch the video.)

You know chroma-key: it’s the technology used to place your local meteorologist in front of a digital weather map. The subject performs in front of a green screen, and then, all of the green is (miraculously) dropped out of the image so that it can be replaced with your choice of alternative video. In fact, any color can be used as the chroma-key color, but most often, a deeply saturated green or blue is used because these colors are not (usually) seen in the colors of human skin or hair or eyes. The colored area is usually painted, or created with a cloth stretched very tightly and lit evenly. When using chroma-key, folds and shadows cause difficulty.

With these challenges in mind, I had very high hopes for the FlexDrop2 from Photoflex. The portable package is a big, lightweight fabric disc, not quite a yard in diameter. It sets up with not much more than the flick of a wrist, and opens to a taut five foot by seven foot panel. Very cool.

Mostly, the FlexDrop is flat, but the use of a small clamp here and there is necessary to eliminate all visible shadows and wrinkles. Unfortunately, it’s not a standalone device…it is designed to be attached to a lighting stand or other pipes or tubes (and these are rarely lightweight).

Hands on, FlexDrop2 really works. One person can stand in front of a field of nothing but blue (one side) or green (the other), and then, live or with a good edit application, the chroma-key process can be used to drop out the blue or green and drop in any video still, animation, graphic, or footage. Two people? Hang the FlexDrop2 horizontally. Another good use: as a background for stop-motion animation, but you will need to dress the tabletop surface with an additional green or blue cloth (exactly the same color as FlexDrop2).

At $165, the FlexDrop2 is a nice-to-have, a bit expensive unless you use it often. And, of course, there are less costly ways to make chroma-key happen: buy a cloth and stretch it yourself, paint a wall, etc. But this one is handy, portable, stretches nicely, stores without taking up much space, and does the job in a professional manner. One catch: it’s not so easy to collapse and pack away. This video shows you how to pack it up.

BTW: Thanks to Kristy and to Rebecca for their help with this article.

Peru: Serious Food Gaining Global Popularity

Ceviche with a Chinese influence, as served at El Tule in Lambertville, New Jersey. In the US, New Jersey is a significant population center for Peruvians. Sharing its menu with Mexican food, El Tule provides superior examples of traditional Peruvian dishes.

Start with a (non-alcoholic) iced glass of Chicha Morada, traditionally made from purple maize blended with pineapple, quinces, cinnamon and cloves. Then, have a look at the menu, a mix of traditional Latino cuisine with (of all things) Chinese influences.

Lomo Saltado is a good example of the cultural mix. Beef strips are marinated in soy sauce, vinegar, and spices, then stir-fried with tomatoes, yellow peppers, and red onions. It’s typically served with cut potatoes that resemble thick french fries, and with rice.

Why the Chinese influence? Apparently, roughly 1 in 10 people living in Peru are Chinese or claim Chinese origin. The history dates back to the 1850s, when contract workers from Macau (in the day’s vernacular, “coolies”) who replaced the slaves on the sugar plantations and guano mines. As their contracts expired in the 1860s and 1870s, they brought family, married Peruvian women, and opened small businesses, including restaurants. In fact, the largest Chinatown in Latin America is located in Lima: El Barrio Chino de Lima.

As with most Latin cuisines, the roots cross with other cultures (often, conquering cultures), but the deepest layers are native. In this vein, the ancient Carapulcra stew is based up0n a rich mix of pork, spice, a thick and richly flavored brown sauce, and potatoes.

In fact, Peruvian vegetables are fascinating in their own right, a range of vegetables that has not yet reached public markets and popular tastes in the US: caigua, or stuffing cucumber, similar to a pumpkin; yuca, also known as cassava, which replaces the potato (and must be carefully prepared to remove the toxic cyanide); and maiz morado, or purple corn. There’s an emphasis on root vegetables, and, in some cases, health benefits (explained on the linked page).

Escabeche is a Spanish dish, imported by Peru and by a large number of other Spanish-conquered nations. Meat or fish is marinated in an acidic mixture, sometimes with vinegar, sometimes with a citrus juice.

Ceviche is also common to many cultures, but Peruvians have evolved an impressive range of ceviche variations. Start with the basics: a white fish, lemon and/or lime juice (and there are all sorts of ongoing arguments about which lemon, which lime, because there are many varieties), salt, garlic, cilantro, and, often, some sort of fish concentrate. There’s a nice introduction to the Lima street version of ceviche here, and it includes some video. The roots of ceviche precede the Spanish conquest, and, according to this article, it was the Spaniards who added onions and lime. Ceviche is not easy to cook–the timing of the acid must be perfect, the balance of flavors is difficult to manage, especially in a busy restaurant kitchen.

One key ingredient, distinctive to Peru, is a spice called  huacatay.  A relative of the marigold, it’s also known as Peruvian black mint. Another is the aji, or pepper, some quite hot. Sweet potatoes are also common: recently, I tried the Peruvian version of a tamale, with mashed corn replaced by sweet potato (and excellent idea).

For more about Peruvian food, try these links:

World’s Best

The one familiar piece of local Peruvian cooking that has made its way to the US, the UK, and elsewhere is quinoa, a grain. Clearly, there’s lots more to explore. Here’s a list of restaurants and menus that specialize in traditional food from Peru:

Lima’s Taste, Greenwich Village, NY

Panca, Greenwich Village, NY

Macchu Picchu, Chicago, IL

Andina, Portland, OR

Puro Peru, Sunnyvale, CA

Aromas del Peru, Coral Gables (near Miami), FL

Sabor a Peru, Miami, FL

Ceviche, London, UK

Inca’s, New South Wales, Australia

Astrid & Gaston, various global locations, mostly in Latin America

Italian + Peruvian – Taranta, Boston

Thai + Peruvian – Thai Peru, Ventura, CA

Mexican + Peruvian – El Tule, Lambertville, NJ

As I scanned a wide range of websites, many promised that Peruvian cooking would be the next big thing. Some were old, some were new. All made me hungry.

Just as a reminder, here’s Peru on the map of South America.

Learning from Woody

On July 12, 2012, Woody Guthrie would have been 100 years old. This poster commemorates a life well-lived, and a voice that has never rested. You can support the Woody Guthrie Foundation if you buy this poster. You can learn a lot from Woody. I did, as explained below.

“Hey kids, want to sing a song? Some of you might know this song, but the words can be hard to remember. Here’s a sheet with the lyrics…”

This land is your land, this land is my land

From California to the New York Island

From the Redwood Forest to the Gulf Stream waters

This land was made for you and me.

Singing “This Land Is Your Land” as a group exercise begins an exploration of surprising dimensions. Note how broad, deep and wide Woody Guthrie’s river of highway manages to travel.

Just as most people’s knowledge of Martin Luther King begins and ends with an “I Have a Dream” speech and a murder in Memphis, most people’s knowledge of Woody Guthrie begins and ends with one popular song. Turns out, there was a lot more to Woody, and, a lot more to this particular song. Here’s a lyric that you might not have heard Woody sing:

 There was a big high wall there that tried to stop me;

Sign was painted, it said private property.

But on the back side it didn’t say nothing;

That side was made for you and me.

Woody sang this song (and many of his songs) with different verses (see note 1 below). Among folk singers, and storytellers, this remains common practice (also, among jazz musicians, but rarely among the commercial performers whose recordings are usually the definitive versions of their songs). In fact, Woody’s own life story can be difficult to follow because he often recalled his own life as a storyteller might– with different details depending upon his audience.

As I think about Woody Guthrie, and about how people learn, I envision a different kind of education than most people find at school, an education based upon individual learning and ideas that connect with one another, and with the heart and soul. I think that’s a better way to learn, or, at least, i think that’s the way I learn.

Turns out, Woody’s full name was Woodrow Wilson Guthrie, and he was named for a presidential candidate, then president of Princeton University. By age 14, Woody was living pretty much on his own in his hometown, Okemah, Oklahoma; his mother had been institutionalized with the Huntington’s Disease that would later take her life, and his father was living in Texas (see note 2 below). Woody becomes a street musician, then leaves for promise of California, one more Okie whose life was shaped by the Dust Bowl tragedy. In Los Angeles, he sang hillbilly music on the radio as part of a duo, but spent lots of his spare time thinking about, and writing about, working class people who could not find work. Woody wrote protest songs, and, for a few months, wrote for a Communist newspaper (though he was never a member of the Party).

Learning about Woody in the 1930s leads the interested student (me, among them) into the plight of real people during the Depression; ways in which creative people somehow earn a living; why creative people sometimes find traditional work difficult to do; the importance of unions for the working man; the story of the Grand Coulee Dam and the Columbia River; socialism and communal living; the blacklists of the early 1950s; life in a singing group; writing an autobiography; the usefulness of cartooning (Woody drew cartoons); the work of the Library of Congress in preserving the nation’s heritage; the slow demise of Coney Island and Brooklyn in the 1940s; deportation of immigrants; the emergence of Bob Dylan and 1960s folk singers in Greenwich Village; the life of Leadbelly, an ex-convict (doing time for murder) who sang his way out of lifetime in prison to become a popular folksinger (he was Woody’s friend; “Goodnight Irene” was one of his songs); Sacco & Vanzetti and questions regarding fair trials; the concept of an artist’s legacy; a son carrying on his father’s work and then finding his own way as an artist and a man; a granddaughter finding her way through the music industry, too.

Clearly, Woody’s music and Woody’s story appeals to me. In writing these two pages, I’ve learned a lot, and I’m certain that I will follow up. That’s how I learn. I wonder whether most people learn this way. I suspect they do.

Notes:

1 – An interesting question for aspiring musicians: when is a song “finished?” Is a song a continuing work of art that should be malleable, or is it final at the time it is recorded. This conversation quickly leads to another about copyrights and how they work: which version of the song would be protected by copyright, and why?

2 – Later, Woody Guthrie would die from the same hereditary disease. This leads the student to a study of genetics, family trees and genealogy, and diseases of the nervous system. George Huntington’s 1872 discovery of the disease is an interesting story about how diseases are identified, and how medical research has evolved. Back further, one theory of the “witches” burned in 1672 in Salem, Massachusetts connects the women involved with symptoms associated with Huntington’s disease. Playwright Arthur Miller told this Salem story differently when he wrote his play, The Crucible, to get people to think more critically about anti-Communist campaign waged by the dubious Senator Joseph McCarthy.

3 – Further encouragement: I’m not the first to see the value of Woody Guthrie’s life and art as a platform for further learning in a many related areas of knowledge. Guthrie curriculum materials can be found here.

Food, Wales, Delicious!

Sure, I knew about Welsh Rarebit, and sure, I knew about cockles. Kinda sure, anyway, so let’s begin there.

My choice of good local ales at the Mochyn Du, I chose CWRW.

The term “rarebit” is not a corruption of rabbit, but is, instead, a kind of open faced grilled cheese sandwich. Its ingredients include toasted bread (rye, or any other substantial loaf), melted cheddar (preferably thick strands, not slices, with good ale, salt, fresh pepper, a bit of mustard, Worcestershire, and more bits of good Welsh bacon (more like a cross between American grilled ham and Canadian bacon). Cockles may be associated with mussels (but then, that would be in Dublin’s fair city, not in Wales). Here, as there, cockles are small clams, found throughout the world in saltwater. In Wales, they may be served in combination with well-buttered toast, and bits of Welsh ham, and they may be quite tiny. Both Welsh Rarebit and cockles are best enjoyed with a good pub ale; I did just that in Cardiff, just before the 9PM kitchen closing time, at Y Mochyn Du (The Black Pig), and then enjoyed some fresh sea bass, while my compadre, Paul Harris (local guide and expert on Wales; owns See Wales) enjoyed Honey Roasted Ham with a pair of free-range (we would call then sunny side up) eggs.

The laver cake anchors a good Welsh breakfast consisting of wonderful smoked salmon and my gigantic fluffy omelette.

I will now recall Cardiff as the site of the fluffiest omelette I’ve ever eaten–and I could eat only about half of it. The place: Lincoln House Hotel, just a few blocks from the center of town, on a beautiful old (and probably, once, quite wealthy) Cathedral Avenue. The next morning, I opted for the perfect smoked salmon as my main dish. Both mornings, my favorite tastings were small, round, and local to Wales. The Welsh Tea Cake, about 3 inches round, a cakey cookie similar to a fruit scone (raisins or currants inside) dusted with granulated sugar, but only about half an inch thick (like a cookie). Laver is a seaweed and oatmeal cake, meaty enough for a meal, slightly salty and sea-tasty, I loved it from my very first taste.

My big breakfast turned out to be a problem because I had intended to visit the Pettigrew Tea Rooms located in Cardiff Castle’s old gatehouse. Fortunately, the Castle tour was long enough for me to work up a bit of an appetite, so I enjoyed a perfect peppermint tea (with full leaves, not flakes) and another Welsh speciality, a cake called Bara Brith, loaded with tea-soaked raisins.

Bara Brith cake at the Pettigrew Tea Rooms, just beside Cardiff Castle

With a consistency similar to carrot cake, the taste is pleasantly spicy and fruity, and, apparently, this is quite traditional. Time limitations kept me away from St. Fagan’s, another Cardiff location where the baked goods are made fresh, and with love, so I missed out on the revival of Shearing Cake. That’ll wait until next time.

On the other side of southern Wales, the far western side, I spent a day walking around Skomer Island, and saw the (fabulous!) puffins. And I spent about two days in the seaside towns Saundersfoot and Tenby. Before a day of coastal hiking, a hearty breakfast can be just the thing; it’s part of the package at Saundersfoot’s Claremont House (and Sue is terrific at home cooking!). I tried my first serious version of fish and chips at a charming old restaurant, down some medieval stairs (not far from an equally charming bookstore). Among the many very good fish restaurants in seaside Tenby, I’m confident that you will enjoy Plantagenet as much as I did (be sure to ask your server to see the very tall Flemish chimney, large enough, at its base, to fit two large dining tables).

Fish, chips and mashed peas at Plantagenet in Tenby, Wales.and chips at a Tenby restaurant well-known for its fresh fish: Plantagenet. And I’ve learned that fish and chips comes with fresh and yummy mashed green English peas. Lunch at Mulberry’s, with its Dutch chef, provided my introduction to whitebait, a two-inch fish that’s served in bunches, battered and fried, and also, a snapping fresh shrimp dish involving butter, garlic, parsley, a scampi of sorts.

My high-class respite on the inevitable rainy afternoon was St. Bride’s, a spa hotel with a wonderful restaurant located just across a windy street from the Claremont in Saundersfoot. I sat for hours, watching day become night, harbor lights below, big sea and sky view with tiny sailboats in the mid-ground and larger, industrial vessels further out at sea. I started with tea–after a rainy afternoon outdoors, British tea tastes so right–then warmed my still-chilled innards with a nice squash soup (ingredients from a nearby farm). Then, the perfect Welsh lamb, crispy and properly spiced on the outside, red enough to be slightly lukewarm at the center, again from a source just down the road. St. Bride’s turned out to be a special part of my Saundersfoot experience. I so enjoyed the view, the table, and the relaxed ambience, I returned for a second night, hoping to enjoy Gressingham Duck, or Dover Sole, or free-range chicken from not-far-away Fishguard, perhaps topping off with a Sticky Toffee Pudding or a Warm Treacle Tart with Clotted Cream, but I had to admit the truth.  I was still quite full from my fish and chips lunch, so I went for smoked salmon and a cooling Iced Apple Parfait with Bramble Sauce (a red and purple berry sauce).

Big disappointment: I was hoping to visit the well-regarded ffresh, located in the spectacular Cardiff Millennium Center (a performing arts center), but I was there on a Monday, and it was closed. Sigh.

Useful iPad Stuff

(This turned out to be a popular blog post, but I neglected to mention a favorite product, so I’ve revised the article. See below.)

A collection of products that I’ve been meaning to write about…

First–and this one is free–is the 150-plus page iPad Buyer’s Guide from iLounge. If any one publication is the definitive iPad guide, this must be it. It begins with a very complete guide to every iPad model on the planet–very useful for those who are considering a purchase, a skip-over for those who already own one–then digs into articles about iPad innovators, including Inkling (which makes the interactive travel guides I wrote about last week). Just about every aspect of the iPad culture is explored, including some decidedly weird comments from the doubters (I thought we were past this negative stuff, but obviously, they do not). There are pages and pages about useful accessories, top apps, lots more. What’s more, everything is presented in a punchy, fun-to-browse way. It’s available for your computer screen in one-page or two-page-spread format, or in one-page specifically for the iPad. Nice work!

Second, a surprise, at least to me. I’ve used an iPhone for years, and an iPad for a year or so. The input device is my finger, and until yesterday, that worked just fine. Just for fun, I tried an iPad stylus. I liked it. A lot. There are lots of iPad styli available–including the colorful series of Bamboo stylus products from Wacom, and the one I used, the AluPen from Just|Mobile. The AluPen is about four inches long, and feels like a fat crayon. The rubber tip makes contact with the screen’s surface with surprising accuracy. I was able to execute every iPad function more smoothly (and with no fingertip oil or friction), so the experience seemed smoother, quicker, and more precise. Consistent with current trends, stylus makers now offer two models, one with a built-in pen (the kind you use to write on paper, the kind with ink). The AluPen Pro uses Pelikan ink, which seems consistent with Just|Mobile’s higher-quality approach to their whole product line. Before you buy, be sure to explore the extensive text, pictures and video on The Verge.

Third, remote power. At January’s Consumer Electronics Show, lots of companies were showing remote power accessories for both iPhone and iPad. Once again, I was impressed by the Just|Mobile products, despite their odd name: Gum. The Gum Plus is the smaller unit, designed mostly for the iPhone (which it can charge several times without being refreshed), and, in a pinch, you can use it to charge the iPad, if not fully, then enough to keep working for a while. For the iPad, you’ll want the larger, and somewhat heavier, Gum Max, which carries enough portable power to completely recharge an iPad, and then, an iPhone. The way this works: you plug the GUM into your AC outlet, fill it with power, and then, carry it with you. When you need the power, you plug your iPhone or iPad into the portable GUM unit. Then, when time and access permit, you recharge the GUM, and, presumably, your iPhone and iPad, too. Some people will use these devices regularly. If you plan to use the Gum only sometimes, you must remember to discharge and recharge the unit for best results.

Fourth, remote storage. Apple designed the iPad so that its local storage would be limited… and the cloud would provide the rest. Unfortunately, even 64GB is not enough local storage for those who rely upon the iPad as their primary portable device, and there is no such thing as a USB Flash Drive or SD Card to augment storage. I am very impressed with the idea of the Seagate’s GoFlex Satellite Drive, and as soon as it’s up and running, I will report back to you.

I reposted because I forgot my favorite new iPad accessory. It’s an eraser. But it doesn’t erase ink or pencil. It erases the ridiculous smudges that magically appear on every iPad screen. I use it often, especially on sunny days when the reflected finger grease (sorry) makes it difficult to see the screen properly. So, here’s the solid plastic 3-inch by 4-inch white plastic eraser with a specially-made black bottom…my best friend when the smudges become annoying on an otherwise beautiful day. The company is Best iProducts. The iEraser costs $14.95, and it’s proudly made in America. They can imprint company logos. It works on a bare screen, but not with a screen protector. All of which is nice to know, but what I really like is that this little eraser really works. First time, every time. Smudges gone! And it couldn’t be simpler. Small company, good product, who could ask for anything more?

 

Gestures in a Virtual World

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Two interesting articles, each overlapping the other, both worth reading because they may change your thinking about the ways we interact with computers and the virtual world.

The first article, from the BBC, is about surgeons in a London hospital who are learning to use voice commands and hand gestures to control medical instruments. The process, based upon Microsoft’s Kinect technology (more on this in the second article), allows greater precision and higher efficiency while eliminating some sterilization issues. For certain procedures, this “touch-less” approach to medicine is likely to become the norm within the next 10 years or so.

The second article, from the NY Times, is about Microsoft’s shift from “does not condone the modification of its products” and would “work closely with law enforcement . . . to keep Kinect tamper-resistant…” to an understanding that Kinect was going to become something greater than a videogame input device, and that Microsoft might not control the ways in which Kinect would be used in the marketplace. Eventually, Microsoft decided to release a non-game version of Kinect, still bound by a range of rules that are hopelessly out of step with today’s open-everything tech development world. The story is longish, and worth reading because, well, the article’s author said it so well:

The idea of a loosely knit band of outsider creative coders forcing a massive company to rethink a crucial new product is appealing.

I suspect both articles are the result of Microsoft’s publicity machine, both supporting an expanded view of Kinect specifically and Microsoft generally. No matter. Both are interesting, and the trend is worth a few minutes of your time. As the heat in this area increases, the keyboard, mouse, and other 20th century input devices become less likely to survive, at least in their present conception.

Digital Travel Guides and the Future of Publishing

As the Kent & Sussex chapter of a traveler’s eBook begins, the page shows the current temperature. Just a hint of what’s to come in digital travel guides…

Not enough room in the suitcase? Maybe it’s time to ditch the travel guidebook and try the eBook version instead. I did, and learned a lot about what a traveler’s eBook ought to be.

Travel guides are very different from other types of fiction and nonfiction books. They are only partially read. They are intensely used, but only for a few weeks. They are out of date shortly after they are published. And if you’re doing a lot of traveling, they can become quite heavy.

An eBook on an iPad? Less weight. Full color. An opportunity to integrate with digital maps and Trip Advisor, build an itinerary, make reservations, maybe connect with chapters in history or nature books.

Well, we’re not there yet, but we are seeing the beginning of a new era in travel guides.

Lonely Planet has yet to make its big move into iPad publishing, but they offer one excellent idea: the purchase of individual chapters as PDF files for just under $5 a piece. For example, Lonely Planet’s digital England book can be purchased for $17.49, or you can buy the Devon & Cornwall chapter for $4.95. Either way, it’s mostly well-written text with very helpful guidance, plenty of links, and, take note, designed for iPhone with only with 2x magnification feature on.

Fodor’s London Travel Guide is a full-featured app with plenty of maps, color images, lists with links, and easy access to places to visit, lodgings, restaurants, and nightlife. In fact, the app is organized so that it’s easy to read the text blurb about the London Zoo, then quickly refer to a restaurant map to find Lemonia, a highly-regarded Greek restaurant nearby. Read the description of Portobello Market, click, then there it is on a full-screen map. It’s easy to use and effective.

Working with an eBook design firm called Inkling, Frommer’s offers a more ambitious take on the digital travel guide. The eBook is organized in chapters, but each chapter begins with several points of entry: favorite moments in the region, a three-day trip, a five-day journey, favorite sites to visit, popular destinations in detail, and more. Choose the Cotswolds village of Moreton-on-the-Marsh and there’s a well-written description of the village, tips about what’s nearby, quick access to area maps, and an overall design that’s clearly designed for digital devices. This series is called “Day by Day”, so I expected an itinerary planner to coordinate with my iPad’s Calendar app. That’s not yet a feature, but I suspect it was discussed during this superior product’s design phases.

I used all three guides, often and successfully, and never once missed the books that I did not carry with me. My favorite: Frommer’s. But I suspect that next week’s BookExpo will find publishers to introducing the next generation of interactive travel guides.

What’s next? Certainly, full integration with Google Maps, Trip Advisor, Kayak and other reservations systems, Calendar, email. Those seem to be within reach, but they only scratch the surface of what could be done. There’s a gigantic social network opportunity here, whether it’s couch surfing or house swapping, or simply asking whether anybody in the Pembrokeshire area feels like taking a hike today. Right now, publishers are cautiously experimenting with books that become books on screens, but this caution may result in the demise of yet another industry. Travel publishers possess a unique opportunity to bring places to life, to involve community members (think Zagat’s but on a massive scale), to truly invent the future of publishing on a large, interactive scale. It’s interesting to contemplate whether this work can be done, or will be done, by travel publishers owned by much larger publishing conglomerates, or whether smaller, more flexible and potentially more innovative publishers will map this particular journey into the future.

Stinking Bishop, or Why British Food Rules

The cheese is named for the Stinking Bishop pear, which is used to make the perry used to rinse the cheese at it ages. The cheese is soft, produced in limited quantities from the milk of once-nearly-extinct Gloucestershire cows. The great care associated with this special cheese is not unusual. In fact, special attention to local foods was a hallmark of my recent journey through the Cotswolds, the English countryside just east of Oxford. Never have I taken a trip where fresh food was so abundant, so front-and-center. If you’re still caught up in the mythology about lousy British food, reality has passed you by.

While we’re on the subject of cheese, I should note two very special cheese shops, one in the Cotswolds railroad village of Moreton-on-the-marsh (beautiful old main street, endless shops and old inns, railroad just a few blocks away). The Moreton shop is called Cotswolds Cheese Company; the one on swanky Jermyn Street in London is Paxton & Whitfield. In  Moreton, I tasted my first Single Gloucester (mild, classy and grassy, but nothing to get me excited about), and my first Double Gloucester (lots of fresh character, earthy, stronger and richer flavor), and also, a Burford (a simple, smooth cheddar). I bought a small hunk of each, a baguette and a blackcurrant-apple juice, and ate lunch on the short train trip to Oxford. In the second, I tasted Stinking Bishop and then benefitted from a very friendly cheesemonger who introduced me to several British cheeses, including an ale-washed Caerphilly that I happily munched whilst window shopping along Jermyn Street (where their London store is located). Great cheeses, all local to Britain, most produced within a two hour drive.

When I visited the Cotswolds, it was asparagus season, and, seemingly everywhere I went, delicate smoked salmon was available. I combined the two, as an appetizer, at Bourton-on-the-water’s Rose Tree Restaurant, and learned something about the taste of fresh English asparagus. It’s sweet. The taste resembles American asparagus–even my local variety here at home–but only somewhat. The flavor is delicate, and welcoming. And, apparently, May is its favorite time of year. I followed by Beef Wellington with local mushrooms and local beef. This was in keeping with another modern, organic restaurant in the same village, The Croft, where I enjoyed one of the beefiest, freshest tasting hamburgers I’ve ever eaten, and also, a tasty Steak and Ale Pie, the latter being a house speciality also available with chicken or fish. Of course, the ale was local.

If there was any lingering doubt about the quality of British country food, a visit to Daylesford Organic presented an extraordinary argument in favor of the flavor and beauty of fresh food. (To learn more, here’s a whole page filled with videos.) I wanted to try every gorgeous fruit and vegetable, then sit down for a proper dinner to enjoy the local, organic fresh meats, and then, dessert. But it was just 10 in the morning, and all I could fit into my post-breakfast appetite was a delicious little scone. Next time, I will build at least one day’s meals around a visit to Daylesford.

Back to Bourton. Here’s dinner at the Dial House, known for its local cuisine and extremely creative dishes (a completely delicious meal, worth the drive to Bourton the very next time you visit Britain):

  • Canapes – Ballantine Ham hock with cornichon (French gherkin) gel on top, smoked butter foam with poached mussels
  • Cauliflower with white truffle oil
  • Homemade – carmelized shallots with garlic and cumin
  • Salmon with lemon air with fromage blanc, keta (caviar), crispy salmon skin, panacotta and cucumber
  • Cornish Brill with cep purée (mushroom), sea aster (flower resembling a daisy)
  • Yuzu (Japanese lime/lemon) with coconut sorbet and chocolate strands
In fact, you should stay over (I did, at the Halford House, a B&B owned by the Dial and just blocks away), if for no other reason than to head for nearby Bibury and the fresh smoked trout (from the trout farm just down the road), and the excellent smoked salmon, both served at a fancy local establishment called The Swan.
Bourton-on-the-water and other Cotswolds villages are not very far from London, just about a 90 minute train ride to another world, a place largely untouched by the industrial revolution, a place whose focus is now shifting toward serious local food. One chef behind this trend is Rob Rees, a visionary I met over tea at Sudeley Castle in Wynchcombe; his unabashed promotion of the region and its stunning food is something you ought to know more about. Rob speaks eloquently about the importance of farm foods, and a local food economy, and more broadly, about the importance of proper food for growing children. He brings industry, government, and family kitchens together in ways that are altogether unique, as explained on his web site.
Oh, I nearly forgot about the side trip to Canterbury, which is on the eastern side of London (Cotswolds are on the west). Take the train to Canterbury West (there are two train stations), and when you walk out of the station, look immediately to the left. You will see an old train shed turned (six days a week) into a local farmer’s market called The Goods Shed. Sample the smoked haddock, made just outside of town, and note the smooth, non-fishy, salty-sweet flavor. Try the fruit-enhanced Florentine cookies. Taste the apple cider, also from nearby. Then, do the cathedral and your shopping, and return for dinner (here’s the spring 2012 menu). Mine included perfect scallops. The restaurant menu is built from produce available at the market.
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Me, I’m just back, ready to write some more about British food (a topic I never thought I would ever write about), this time from Cardiff and Pembrokeshire. More later. Meantime, enjoy Bourton-on-the-water in the photo below.