For the last 18 years Bruce Sterling has been writing an unpaid blog called "Beyond the Beyond" for Wired. But now, writes Cory Doctorow, "Beyond the Beyond is done. Wired publisher Conde Nast is in such deep financial trouble that they're realizing minuscule savings like those to be gleaned from shutting down an unpaid blog."
Bruce just posted his farewell column at Wired.com:
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I’m even proud and happy that I managed to spare the readers so much of my own mental compost in this blog. The chosen, curated material that made it on to this blog was maybe one percent of the vast heaps of rubbish I was overturning. I could have stuffed this blog with two hundred times as much “content,” and if I’d lived for two hundred years, I would never have lost interest in my sky-blackening sandstorm of off-the-wall topics. Every day was a gift, and full of grist for the mill.
In conclusion, people may wonder “what next” — well, I’m still active, or even hyperactive, on Twitter, Tumblr, Flickr, Pinterest, Medium and Ello. But those platforms are not my “weblogs” — they’re social media, or image-sharing sites. I find them cozy mostly because I’m indolent, and they’re not as much work as a weblog. It’s easier to quip about the same-old same-old than it is to explore the frontiers.
If I was a young person, and starting over today, I would not experiment with a weblog supported by a West Coast US technology magazine. Instead, I would try something more youthful in spirit, less conventional, more beyond-the-beyond.
The crackdown on "influencers" engaging in undisclosed paid endorsement roiled Instagram last year, but now the crackdown on sexual misconduct on influencers is affecting readership at Mic, Upworthy, GOOD, and Slate, who quietly paid influencers like George Takei to promote their articles on their personal accounts. Read the rest
Anil Dash writes that a cynical blogger in-joke—"never read the comments"—has become a "bad habit," an excuse for giving free rein to abusive conduct.
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honestly, I get it — making a joke out of the situation may be the only way of dealing with that horrible feeling of dread that comes from knowing an institution values one’s words enough to profit from them, but not enough to protect the person writing those words…
Yet I think our reflexive use of these grim jokes have gotten accepted into the culture of people who build, manage, and publish on large social apps and media sites. The fact that we joke about it documents an acceptance of a culture of abuse online. It helps normalize online harassment campaigns and treat the empowerment of abusers as inevitable, rather than solvable.
And worse, we denigrate a form that used to be, and sometimes still is, a powerful way of making meaningful connections with the world. I met most of my closest friends in the comments on my blog, or by commenting on theirs.
Here is the best website about pencils. The Atlantic's Rebecca J. Rosen sings its praises:
So, the obvious question is, why pencils? What is it about pencils that merit this sort of attention, this level of devotion? Johnny Gamber, the site's creator and leader, answered that for me over email. What draws him to pencils are "their relative simplicity." But, at that same time, that simplicity obscures an object that, as Gamber sees it, is "amazing," if you just look closely enough. "While mostly made of wood, graphite and clay, they are wonders of engineering," he writes. "Even terrible pencils are made with astounding precision.
Yes, of course, the author loves our house instrument, the Blackwing 602. Read the rest
The physics behind a viral video
Until 2011, Dr. Edzard Ernst was the head of one of the few university departments doing real, unbiased research on the effectiveness and safety of alternative medicine techniques. That's important, because you can't just dismiss weird-sounding stuff out of hand, but you also want somebody other than the practitioners of that weird-sounding stuff conducting research and analyzing the data. Now retired, Ernst recently started blogging, and I wanted to point you to his new home on the Internet. He can be a bit snarky and caustic (especially with chiropractic and homeopathy). But in general he's a fair, reasonable, and knowledgeable source on what works and what doesn't. Definitely worth a bookmark. Read the rest
Joel Johnson, formerly the gadgets man at this august institution, has himself a new blog: Mote and Beam. This one, unlike the others, is about whatever the hell he likes! Right now, this is Virtual Reality. Early highlights:
• Six possibly useful observations about the successful Oculus Rift Kickstarter
• Grove iPhone 5 case: When a better product makes one nostalgic for an older product more given to decay
• Why I think the most compelling piece of VR software might be Writeroom.
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Gamers are going to push VR forward in the near term. (And projects like the Oculus Rift are certainly game-centric, by dint of the first software available alone.) But one of the most compelling things about VR for me–the thing I think will take VR from a niche within video gaming and into a, well, larger niche within computing at large–is the notion of using VR headsets for productivity.
Last week, I mentioned The Open Laboratory—an annual anthology of the best science writing on the Internet. Now the 2012 edition is available for pre-order. This is a great place to start if you want to expand your science RSS feed, discover trustworthy sources of science news, and learn lots of interesting stuff in a format perfect for reading on the bus or train. Bonus: A couple of BoingBoing posts made it into this edition! Read the rest
Earlier this week at The Conference on World Affairs, I watched a panel about science in the movies. During the panel, physicist and science writer Sidney Perkowitz said that, out of all the people writing about science and medicine in Hollywood, the writers of House are some of the people who care the most about accuracy.
After I tweeted that, reader Jay Rishel pointed me toward Polite Dissent, a blog written by a doctor that periodically reviews the medical science presented on episodes of House.
It's a nice reminder that even the writers who care the most about getting science right, don't always succeed. That said, I am pretty impressed that, for the most part, the complaints the doctor-blogger has are usually closer to the nit-pick end of the spectrum. For a show that is so densely packed with medical information, that's pretty good. Some of the complaints about Season 2, Episode 1:
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I’m surprised the inmate didn’t have a severely elevated blood pressure with the pheochromocytoma, and I’m equally surprised that his abdominal surgery went so well since pressure on the abdomen is enough to cause the tumor to release a large amount of adrenalin. This sends the blood pressure rocketing dangerously high.
The patient got over his respiratory depression remarkably quickly — one minute he’s sick enough to require intubation, and the rest of the time he’s fine. (And why wasn’t the endotracheal tube taped in place?)
It takes a great deal more alcohol than a few shots to clear that much methanol from the body, and that’s why IV ethanol is generally used.
There was some interesting research out of the Mayo Clinic announced this week. The study focused on a new method to combat aging, though not, significantly, one that could extend life. Instead of living forever, Darren Baker and colleagues would just like to help people enjoy the time they do have—by reducing the physical downsides of aging, such as lost muscle and stiff joints.
Their method centers around something called senescent cells, normal cells that have basically shut down all growth, but continue to release chemicals into the body. Some scientists have suspected this process of cellular senescence contributes to the negative physical effects of aging and Baker's team was able to provide some big support for that theory. They killed senescent cells in the bodies of fast-aging mice. Those mice went on to age more gracefully, delaying the physical breakdown of their bodies. Ed Yong explains:
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Baker exploited the fact that many senescent cells rely on a protein called p16-Ink4a. He created a genetic circuit that reacts to the presence of p16-Ink4a by manufacturing an executioner: a protein called caspase-8 that kills its host cell. Caspase-8 is like a pair of scissors – it comes in two halves that only work when they unite. Baker could link the two halves together using a specific drug. By sneaking the drug into a mouse’s food, he activated the executioners, which only killed off the cells that have lots of p16-Ink4a. Only the senescent ones get the chop.
Baker tested out this system in a special strain of genetically engineered mice that age very quickly.
I've long been a big fan of modern attempts to cook medieval cuisine (see: Medievalcookery.com, University of Chicago Press' The Medieval Kitchen, and all the various scanned, historic cookbooks available through Wikipedia). There's something about the cultural anthropology of food that just really appeals to me. Plus, I love the way historic cookbooks assume you know how to do then-basic parts of household labor and will start a recipe with instructions like, "First, butcher and dress a pig." Oh, okay. Sure.
The Inn at the Crossroads blog combines the geeky joy I get from medieval cooking with the geeky joy I get from George R. R. Martin's A Song of Ice and Fire series. The results: A brilliant collection of recipes for dishes mentioned in all five of Martin's novels, many developed using medieval cookbooks and techniques.
In a way, this blog is almost inevitable. I haven't read a series of books this obsessed with the food its characters eat since Little House on the Prairie. Unlike Laura Ingalls Wilder, however, George R. R. Martin doesn't provide much instruction in how to make that food. So bloggers Sariann and Chelsea should get serious props for reverse-engineering recipes for everything from medieval pork pie , to marinated goat with honey, to honey-spiced "locusts" (actually crickets). This is one of those food blogs that's totally worth gawking over, even if you never plan on cooking the recipes.
Thank you, Laci Balfour!
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