Stream
Some other stuff ...
What I’ve watched
I keep a little log.
“An anchovy, to get to an important point, is a larval sardine (Engraulis encrasicolus). Around Nice, anchovies are called poutines (not to be confused with fast-food from Quebec).”
This, from a writer I have long respected for their meticulous research, rang alarm bells. Nowhere, ever, have I come across the idea that an anchovy is a larval sardine. A sardine, I’ve always thought (known?) is a young pilchard. And an anchovy is ... an anchovy. These days, though, you can’t be too sure, so I turned to the magisterial Mediteranean Seafood by the master, Alan Davidson (2nd edition, Penguin, 1981).
My worst fears, confirmed: [Someone is Wrong on the Internet]((https://xkcd.com/386/).
Two writers on Substack get money from me, one because I genuinely wish to support them, the other because I find what they write valuable and they abandoned first their print subscriptions and then their website. All the rest, and there are a fair few, probably never will. Obviously, despite their best efforts, I don’t feel like I’m missing anything.
A friend to whom I had raved about 📖 Cahokia Jazz raved back about Civilisations. Well no, he didn’t rave, because he didn’t want to offer any spoilers. All he said was that it was a great counterfactual. When I asked for at least a bit of an outline, he added only, “well, when the Inca fleet turn...
The modern digital audio recorder is a thing of wonder. I have a Zoom F3 that is tiny and that records such an insanely wide dynamic range that it doesn’t even have a “Volume” setting. All fixed in post. And yet ... Every so often it completely fails to work as expected. Most likely it is my expectations that are wrong, but that’s no excuse.
Are we really halfway through the year? Seems impossible. And what do I have to show for it? Certainly not much in the way of concrete achievements, although another 10 podcast episodes count for something. And the finale of the season attracted some satisfying remarks, so all good.