One plant species


My DropBox bill is going up, and ...

My DropBox bill is going up, and while I get value from it, I wonder whether there might be alternatives. I don’t think I want to be responsible for hosting something like NextCloud, but I’m willing to be persuaded. Could anyone who has done so offer an honest appraisal. Thanks.


View from a hide


Sufficient spots


Reflect (and refract)


I hope you enjoyed it. Just to ...

I hope you enjoyed it. Just to let you know, I’ve just finished brewing another episode on coffee, to be published noon GMT tomorrow.


Sight


Open


Rye (or spelt) ???

Thanks to an unfollowable stream on Twitter, I came upon the website of Joshua Nudell, an historian with an interest in ancient Greek breads. A post of his, translating from Athenaeus’s Deipnosophistae, refers in passing to “the loaf from rye (or spelt)”. That’s strange. So I left a comment on the post, as follows: I don’t know Ancient Greek, but I do know some ancient and modern cereals, so I am hoping you can elaborate on this. Does the list mean two different loaves, one of rye and one of spelt? Or does it mean that rye is sometimes known as spelt, which would be a very interesting reading indeed.Thanks. This could be interesting.


.@jpnudell (Apparently long threads can get lost ...

.@jpnudell (Apparently long threads can get lost so I was asked to break them up, hence the choppiness)

A better solution might be to also write on your own website, or even at Humanties Commons. Somewhere we can avoid the choppiness and understand you better.


You're right! Apologies for that. Apparently those ...

You’re right! Apologies for that. Apparently those icons need JS.

Now to work out why your reply didn’t show up on my site.


How did I find the link? https://stream.jeremycherfas.net/2020/just-discovered-i-have-a-digital-note

How did I find the link? stream.jeremycherfas.net/2020/just…


I read both of the pieces Chris ...

I read both of the pieces Chris Aldrich linked to, and my main response was to feel underwhelmed. Maybe that’s because I don’t have the baggage of caring one whit about George Washington’s teeth. And of the other discussion, on “open” I am too ignorant to form an opinion.


Yay, and welcome to WithKnown. Glad to ...

Yay, and welcome to WithKnown. Glad to see you got it working. One comment, I think that the twitter logo might be missing from the syndicated link for this post.


Just discovered I have a digital note ...

Just discovered I have a digital note called today that has entries that go back to 2015-10-10. How did that happen?

So I added “Process this note to the top of it”.


Thanks to Kicks Condor I too have ...

Thanks to Kicks Condor I too have discovered Legible News, which is a great way to scan the previous day’s events. But seriously, why did it need someone else to build the RSS feed? I imagine that creating the daily Legible News is fully automated anyway. How hard would it have been to add the microformats to make it an h-feed?


This morning Twitter Kissed Culture Hard on the Mouth | CultureBy – Grant McCracken

This feels to me like two separate posts, the second building on the first. And while the first fascinated me, as an outsider, the second, although undoubtedly important, was of much less interest. But if you are into culture, give it a try.


Tim Harford — Article — Ten years of social media have left us all worse off

Last Christmas I vowed to spend less time on my smartphone. It worked — until a couple of months ago, when I started using Twitter much more. Why? I had something to sell. That seems wretchedly appropriate.Yup, that seems right. Even when no money actually changes hands.


Since getting a new VPN, Spotify thinks ...

Since getting a new VPN, Spotify thinks I am in Sweden, and it is remarkable how much more tolerable the ads are. Not just because I don’t understand them, because they are so much less frenetic.


Why can’t food scientists and nutritionists be friends?

For one thing, it’s a lot easier to call yourself a “nutritionist”. Then again, where do food scientists work except in industry, or training more food scientists?