Throughout the project there were a variety of failed attempts within the blogging community. In order to connect with bloggers I started to look at a few of my favorites that I tend to go to when in a cooking pickle. The posts on each site have always been so helpful I haven’t found my self needing to post a question or concern so I instead just said hello. This obviously did not work. Many of the blogs I commented on were well known and I am sure the number of “hello”s they receive is too many to bother with.
After coming to this realization I started to cater to certain blogs that seemed to fall in line with the Slow Food ideals or who expressed themselves are more consciously aware of what they were eating. Here is where I discovered Sprout & Pea.
Mardi Miskit is a former chef who enjoys cooking organic and gluten free. Her blog presents itself in a very earthy and free spirited way that initially allows me to think that she is not stocking her shelves with MSG and the like. I decided to comment on her blog hoping to make a relationship but still to no avail I did not succeed.
The image is one of her posts that came up in my reader that illustrates her knowledge of the Slow Food movement. She promoted the 5$ challenge that Slow Food USA sent out and many other Slow Food chapters took part of.
I continued to search blogs and comment away with only a handle actually making a connection. Another example is Adam Powell’s blog. He is a writer for the A.V. Club Madison section of the Onion and through my Twitter feed we have made a connection. I often tweet about foodie issues or recipes as well as things going in and around Madison. He had picked up on this and responded with a direct message. I am not sure if this was solely due to my Twitter activity or a combination but Twitter wasn’t really an area of focus for my specific practicum project so I hesitate when bringing it up.
The final area of blogs I explored were the blog of Slow Food chapters. These were not crafted in the traditional blog format and seemed to appear more like a website but there were ways to post opinions or contact writers. I did such things and still found no response.
I will and did keep trying to end up with a successful project that will grow beyond the class.
Cheers to the final post for the practicum project and learning to further develop the wikipedia website. This part of the project was something I was really looking forward to. The Slow Food wikipedia page is where I first went to explore Slow Food when I was starting to get involved myself. The page has a very general overview of what Slow Food actually is and how far it reaches. There are also many links and resources that the viewer can use to further their education. I am semi-satisfied with this page but it has always been a very good reference point for simple facts.
The area that I expanded was in the Slow Food USA section. I attempted to add a section that would explain how Slow Food efforts have been incorporated on university campuses but fell short. I want to continue to explore the edit section of wikipedia in order to add more but for now have successfully added a small paragraph about university involvement. There is even a link embedded that directs readers to the Slow Food USA page listing all the universities that have been recognized by Slow Food USA. This link will take the readers to the individual university Slow Food home pages. Here readers can maybe explore their university’s chapter or one close by and become more involved in the amazing efforts.
As I said earlier I want to study the editing sections of this wikipedia page more. I will create an account so that it is easier and if possible want to add a Slow Food UW page. Slow Food UW is the first university chapter to be recognized by Slow Food USA so I feel as though it could support a full page on wikipedia. There are five projects within SFUW that could be discussed and then this could also be used as a way to connect with other Slow Food university chapters.
This movement is highly depend on the work done by people in their local communities so collaborating and sharing ideas is crucial. This project has shown how social movements are growing successfully with the technological advancements of the internet and specifically social networking sites. I have had an amazing time reseraching this area and finding out what many other people are doing in order to join the movement. I have also learned a lot about Slow Food ideals and the way of life. I am eager to share my final paper with Danny and Evan, and I hope you all have been able to enjoy my posts as well.
Good luck and as always bon appetit.
This project is allowing me to stem beyond completing a semester full of work and allowing me to make connections that will hopefully last beyond December 15th. Through my research in blogs that support the idea of local food and sustainability I came across Grant Kessler’s Foodshed. In Grant’s terms a foodshed is used to describe ‘the flow and origins of foodstuff’. The opening note on the home page stresses his views on how he has turned his food mentality into one that supports the local accumulation of vegetables, dried goods, meats and more.
At the bottom of this homepage is my attempt to make a relationship. I commented on the blogsite explaining my interest in Slow Food ideals and the need for a local mentality when being a consumer and thanked him for his outstanding photography and wealth of knowledge. The exciting part is that within an hour I was contacted via email from Grant himself thanking me for my kind words and continuing to make a relationship.
As a result of this connection I am now a ‘Good Food Ambassador’. This is a title labeling me as a local food advocate helping him spread the importance of local practices across the midwest. Grant resides in Chicago’s food scene, however, has been eager to reach out to Madison. Our similarities and my sometimes obsession with Twitter has allowed us to find common ground and both find a way we can work together.
Beyond our new connection I continued to explore Grant’s blog, and photography website. The information he provides is extremely helpful, especially for Chicago citizens. Each tab on the top of his blog explores a different section that allows visitors to find reading material, local establishments that practice the importance of good, clean, fair food, a featured photo highlighting a fellow foodie and a newsletter. From this one site the reader can experience many other sites online and hopefully make a new connection like I was able to.
On a side note, his photography is extravagent and here are some samples to give you a taste.
As my practicum project is allowing me to explore the different communities and bloggers of special interest groups I wanted to highlight one blogger I find most interesting and insightful. Mark Bittman is a writer for the New York times and has his own food blog embedded into the news paper. He idea of the food industry has been evolving with the recent increase in a need for local sustainable establishments and practices. Each week Bittman disseminates a slew of informative, thought provoking and definitely intruging links to other articles, blogs or websites regarding similar food issues. This week I have taken some screen shots of what I found most important to my practicum.
Bittman is using the the various links in order to connect people with real time news about food issues through the article from the Los Angeles Times about how San Francisco has put a price tag on McDonald’s toys so they can not be given away for free with kids meals.
The issues that Bittman stresses to be most important are directly inline with Slow Food ideals as he informs his readers on how to reduce their carbon footprint and support the local movement. However, he does not do this in a biased manner. Like many other pieces written for the New York Times Bittman delievers information solely for the purpose to inform. This is illustrated in his link to the article, ‘Is the locavore food movement bad for the environment and economy?’.
Another helpful link that I found on this week’s list was for those who are passionate about supporting their local ideals and wanting to have a farm is with the typical hoop house. Hoop houses usually are quite an ordeal depending on the size of your garden, however Bittman offers an article explaining windowfarms. This could be especially helpful to those of us who live in cold climates for a majority of the year. This is allowing people to fully enthrall themselves with supporting the Slow Food movement.
Finally the last link that I definitely thought I needed to share even though it may not be essential to the Slow Food argument is the introduction of horse meat! I was terrified and appalled that this could be a future menu item at a restaurant, the only comment I can make is I hope it is locally raised and they went in peace.
I hope you all enjoyed this post and next week make sure to check out Bittman’s next post! Bon appetit.
This is my third post for the practicum project and even though it may be a bit behind schedule there has been some interesting observations on the internet. As a recap I am researching how Slow Food is present online in communities. This is a social movement that brings all sorts of people together based on the same issues. Part of the project is to review online communities, such as forums. While there are forums out there many of them are dated by about five years, or more. I have found that Facebook is being utilized as a forum in today’s social movements.
Many of establishments are online and use Facebook, as well as other social network sites, in order to update followers on real time events, opportunities, or discussion topics. When looking at slow food establishments there are certain restaurants and food establishments that are discussion slow food issues and the need for supporting the local economy. There are also many Slow Food chapters that are present on Facebook.
An example to highlight this is with Slow Food UW. This Slow Food chapter is the first university chapter to be recognized by the great Slow Food USA organization. Slow Food UW has presented itself with a Facebook page and group. The page is a way to present the basic information associated with Slow Food UW. The group instead is used as discussions and a way for the 562 members to converse about events or articles they find interesting and pertaining to the Slow Food ideals.
Below is a snapshot illustrating how myself and others have posted two events and one video.
I am eager to present more information about Slow Food’s presence online.
For this blog post we were supposed to pay close attention to our daily use of technology and unfortunately I am a bit embarrassed. I have two social media internships so I guess that might cut me some slack but still I am constantly attached to some technological device during the majority of the day. Also for some reason this semester’s classes have decided to go green and distribute most of our reading materials and assignments online.
Throughout the day I use two different alarms on two different technologies to make my non-morning self wake up on time. I then check my email and spend the morning getting ready to 8tracks.com, like Soundcloud. I then either make tea or coffee with some technology and am off to class. I always use my computer to type notes in Evernote during lectures and discussions. Sometimes these are recorded added to the embedded technology on my laptop.
When it is time to do homework or work for my internships I am balancing between reading online, typing a paper, or checking one of four twitter handles on Tweetdeck, my phone or the Twitter website. I also utilize Facebook to promote events and once again emails!
Today’s society is full of a variety of technologies that keep us students and employees buzzing all day long, who knows when it will end if the projected future is more, more and even more technological advances.
When debating the Hulu vs. YouTube argument of choosing a platform to watch a television show the debate was already decided in my mind, Hulu duh! As this blog post was explained in discussion I wasn’t even fully aware that YouTube was a source to look at when I wanted to catch up on a few of my favorite TV shows. YouTube is concieved in my mind as an aggregation of short videos to give you a quick and dirty study break. When I want to watch TV shows I always go to Hulu or a similar platform. A few reasons I started to pick up on are now more salient to me and explain why I make this automatic decsision.
Hulu is supported by the TV channels that display the episodes on an actual television. This gives Hulu the ability to have a whole season or multiple seasons of a variety of shows. Hulu also limits its offerings of certain television shows that are usually more popular or aired during prime time television viewing. There are brief commercials with Hulu but nothing compared to watching it on an old fashioned television, creating a plethera of benefits. Hulu is stream-able from a variety of devices giving the individual a versatile advantage when choosing to watch TV shows. The creation of Hulu and other outlets similar allow individuals to continue to connect with their favorite characters.
In contrast, YouTube is sourced from individuals who are able to post clips or full videos of things they find interesting. The way I view it there is no real rhyme or reason to the uploads on YouTube. When searching YouTube for a TV episode there are rarely full episodes and instead clips of the most comical or important scenes. I had a hard time finding a full episode of ‘How I Met Your Mother’ when digging through YouTube. If there were full videos they were often found in a ‘channel’ that needed to be subscribed to. This is an area that I believe is new to YouTube and based off the creation of sites like Hulu.
Personally I am not a fan of watching anything besides a funny clip or searching for a music video on YouTube, however as the platforms evolve my mind may change. I am curious as to if YouTube will gain more regulation and follow strict guidelines presenting it similarly to Hulu?
I have always been aware of copyrighting laws but before this class have never really understood the process and extent that they cover. I think personally that they are a well established system in order to protect the author. If I were a contributer to information available I would want my specific work to be protected and associated with my. However with the channels changing for ways of disseminating information it is understandable that a new approach is needed. I do not feel that the way copyrighting has been established can be replicated online. I think that there needs to be different terms and conditions for online information. My knowledge of specific ideas is limited but feel as though a virtual copyright that follows the original text is necessary. As a consumer on the internet I have noticed that some works are highly protected while others are not. Is there a way to streamline these in order to have all works interacted with consistent?
I think the most important area of copyrighting is within the area of research. This is ground breaking material that an individual has usually spent their life reading, testing and perfecting. It would be interesting to explore the extent of material taken from research that was not properly copy-written and how this has maybe increased or decreased since the transition to online material.
Finally, I am a bit more critical as well as intrigued by the detail that goes into a copyright, what guidelines are followed and what material is copy-written. It is also interested to try and predict how these areas will expand in the future.
As these weeks discussion assignment we were instructed to search ourselves via Google. I was not that eager to find out because I thought I knew what I would find. I have a food blog, All Hail Honeybees, that came up many times when I searched myself in the past out of pure boredom. However, I was actually quite surprised and even a little creeped out by what I came across.
The first part of the page was all various social networks, my Google + profile, LinkedIn, Facebook, Twitter, Pinterest, Picasa, etc. Halfway down the page I came across mylife.com which had my name and hometown listed. I tried viewing the actual page but needed to set up an account in order to see it, I didn’t do this because from what I could see it seemed like generic information but someone added to my name. Next up for being bizarre was a post on a yoga website explaining an injury I had a few months ago. I believe my mother had posted it in order to find out more information about the injury but it was interesting to see something like this pop up. This also made me realize that absolutely everything I have done on the internet was documented, and available!!
Six pages into Google search I was still finding things pop up about my name and blog, All Hail Honeybees. One pleasant surprise was a blog from a girl in my sorority giving a review on my blog and how my tweets about food made her continue to enjoy my tweets and posts about food. It was very sweet and made me realize that people were reading and enjoying what I had been disseminating into the world wide web.
All in all this was an interesting experience that made me want to check up on myself more often as well as watch out for what is being talked about.
My posts have been a bit out-of-order but I wanted to dedicate one to explaining my ideas for the practicum project. I am exploring the Slow Food movement that started in Italy after they placed a McDonald’s near the Spanish Steps in Rome. This movement is the idea of cooking one’s own food using good, clean, fair food that is healthy for the consumer as well as the rest of the environment. Slow Food goes beyond the dinner table and can have the reverse effect that Ritzer’s theory of McDonaldization would have on societies. A friend stated Slow Food as ‘as a reaction to fast food, but of course that in no way envelops the whole of the Slow Food movement! Slow Food has come to mean a variety of things to many people, but its roots lie in the celebration of food that nourishes the body, the community, and the Earth.’
I am exploring the special interests groups that can be found online and using Slow Food to hone in on a specific area. I have joined the Slow Food UW Facebook group and page. Many cities around the nation have chapters dedicated to their efforts for Slow Food and the UW is uniquely one of the few college campuses that has a chapter. I am also hoping to explore various blogs and twitter handles that dedicate their information to the Slow Food movement.
A question to consider is how this movement can impact your life as a college student who is starting to cook on their own? Also how this may affect your consumerism practices?
For more information regarding Slow Food check out Slow Food USA.