Posts tagged home

The teardown may represent a kind of progress: the new house is superior in nearly every technological way to the building it replaced. But it also represents a kind of cultural failure—the failure to make something of the world that was given to the owners of that piece of property. Such failure is sometimes inevitable—the world we must make something of includes, for better or worse, the economic realities of the real estate markets and the construction business, the unwise and slipshod architectural choices of previous generations, and laws governing land use that impose relatively stiff taxes on small buildings. But while the responsibility for the cultural failure that is a teardown may be shared by many parties, it is a failure still.

Culture Making, p.55

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photo by Thomas Locke Hobbs, 19 March 2007
Nate:
Nate:
from "Hot, flat, and blinded by science," by Christopher Shea, Boston Globe/Brainiac, 30 October 2008

Friedman is locked into reverence for technology, sometimes at the expense of common sense. He conjures up a house so “smart” that its room lights are triggered by motion sensors; a central monitoring device is in constant contact with the local public utility, automatically reducing consumption at peak times; the house generates its own energy from wind and the sun; and “when the sun is shining brightly and the wind is howling” the house’s energy-brain will turn on your dryer, finishing up your laundry.

McKibben asks: “Does it ever occur to him, in the grip of a fantasia like this, that if the sun is shining brightly, or the breeze is blowing steadily, you could dry your clothes on a $14 piece of rope strung off your back deck, or for that matter on a foldable rack in the apartment hallway?” Friedman’s smart house is more benign version of the much-hyped hydrogen car, in other words: They’re both sexy and a long way off, while there are other, simpler solutions already at hand.

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"Junk Drawer, Chicago IL," by Paho Mann, 2003 :: via kottke.org
Nate:
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"Dave," Merredin, Western Australia (2007), by Caitlin Harrison, Flak Photo, 19 September 2008
Nate:
Andy:
from "A history of tables," by Kirstin Vander Giessen-Reitsma, catapult magazine, 12 September 2008

A photo is floating around our attic somewhere, probably in a Converse shoebox. In it, I am just barely fifteen years old, a sophomore in high school, wearing an oversized green sweatshirt, jeans, and perhaps the shoes that came in the box that now holds the photo. The setting is my school library. I am sitting at a table where I appear to be studying, but across from me is Rob, another fifteen-year-old sophomore. The look I’m giving the yearbook photographer is an exaggeration of innocence. Though our books are open, pens in hand, Rob has just finished giving me directions to his house for the party he plans to have while his parents are out of town.

At twenty-eight years old, nearly eight years in to my marriage to Rob, I can see this sly study hall meeting around a library table as a fulcrum on which much of my life story turns. I can also see tables—those ubiquitous pieces of furniture that invite gathering by their nature—as a key image for exploring where I’ve been and where I may be going.

by Andy Crouch for Culture Making

Chapter four of Culture Making begins with a description of our family’s chili—and has prompted several requests for the recipe. Ask and you shall receive . . . after a brief check to make sure that posting recipes isn’t an infringement of copyright (turns out it’s complicated, and actually a very interesting example of culture at work . . . ).

This receipe is adapted from the terrific cookbook Moosewood Restaurant Cooks at Home, where they call it “Red, Gold, Black, and Green Chili”:

1/2 cup bulghur
1/2 cup hot water
28-ounce can of canned tomatoes, undrained

Bring the bulghur, hot water, and about 1 c. of juice from the can of tomatoes to a boil in a small saucepan, then simmer until the bulghur is cooked.

3 Tbsp olive or vegetable oil
3 cups chopped onions
3 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1 Tbsp Tabasco or other hot pepper sauce (we omit this--our kids would really go crazy!)

Sauté these ingredients together until the onions are soft.

2 green bell peppers, chopped

Add the bell peppers and sauté for 2-3 minutes. Chop the tomatoes right in the can and add them to the pan.

2 cups fresh or frozen corn kernels
1 1/2 cups drained cooked black beans (14-ounce can)
1 1/2 cups drained cooked red kidney beans (14-ounce can)

Stir in the corn and beans, and heat thoroughly on low heat.

Add the cooked bulghur, simmer for a few minutes longer, and salt if necessary.

We always top this with grated cheddar cheese.

Enjoy!

a Boing Boing post by David Pescovitz, 11 June 2008

We’ve posted previously about the turfwars that can develop between pets and home robots. Today’s Wall Street Journal surveys the battleground in a feature titled “When Dogs and Robots Collide, Somebody Needs A Talking To.” From the WSJ:

According to Daphna Nachminovitch of People for the Ethical Treatment of Animals, or PETA, introducing robots into a pet household should be done with care. “There’s no way to explain to them that this is not a threat,” she says...

Sympathetic owners sometimes just retire their new purchases. In other cases, the pets take matters into their own paws. Peter Haney, a university administrator in Lethbridge, Alberta, twice found his Roomba in pieces after letting it clean while his flat-coated retrievers, Macleod and Tima, had the run of the house. “No one is talking,” he says...

“It comes up constantly,” says Nancy Dussault Smith, a spokeswoman for iRobot Corp., in Bedford, Mass., which makes the Roomba. “Dogs, cats, all animals, they have their own personalities, so they all react differently to the robots.”

IRobot tested its Roomba designs with pets, she added, incorporating safety measures in the motorized disc-shaped cleaner such as automatic deactivation when it is flipped over or sat on.