This very short, very concise, very understandable article by Rich Bailey is probably the best popular introduction to me and my copyright/copyleft issues. First published by the Epoch Times, I re-post it below.
I was neither prepared nor in a particularly good mood when I did this “webinar” for Agora I/O. It was eerie having a “conversation” in which I could neither see nor hear the other participants. It was just me and my own voice, with questions and comments occasionally popping up in text on another webpage. Because of that, I couldn’t read anyone’s body language and try to pre-emptively smooth things over and “people please”; I could only speak my mind. Which I did. Which, upon reviewing, was a pretty great thing. You may not like me, but I sure do!
The fun starts about 8 minutes in, and gets better as it
Continue reading I am awesome
A few weeks ago I ran this comic at Mimi & Eunice:
I’ve long suspected that soy sauce could contain only small traces of wheat, so I did a little online research. Surprisingly, I found only one item that addressed the gluten content of soy sauce directly, and found it contains none at all:
The article contains a link to a lab report which appears to be Belgian. It’s strong evidence, but celiac organizations are still claiming soy sauce contains gluten, which leads trolls to leave furious comments at mimiandeunice.com and my Facebook page for daring to suggest otherwise.
I’d like to clear up the soy sauce confusion once and for all. A Belgian lab report makes one data point, but more data points are needed, especially because these substances may differ between the US and Europe. What I’d like is an analysis of several brands of American soy sauce, both conventional shoyu (derived from wheat ingredients) and “gluten-free” tamari. Also both fancy health food store brands, and cheap run of the mill supermarket kinds. What would really be helpful is a brand-by-brand chart the wheat-sensitive could refer to.
So, is there an analytic chemist in the house? A chemistry grad student? A biochem hacker space with time and resources on their hands? I’m certainly not a chemist, but if you produce such a report you’ll have my undying gratitude and whatever publicity I and Mimi & Eunice can muster. Also, you’d be doing good for the world.
I will be talking about Spirals: Fluid Dynamics in Tibetan Art, at the Rubin Museum’s “Artists on Art” series. We’ll look at a few paintings and a sculpture that have really cool spirally flames and clouds, and swirly water, and I’ll say intelligent things like, “Look! Spirals! Aren’t they neato?” Details:
Friday March 4, 6:15 pm
And it’s FREE!
Continue reading Friday (tomorrow!) March 4 at the Rubin Museum
Oh how I love this combination of applique and trapunto. I wasn’t sure what to call it: double trapunto? Trapplique? It’s not a technique I’d seen before, but I’m sure others have done it because it’s obvious. Anyway, this technique is for me.
This is actually a test for a larger piece I’m making for my wall. It’s in the Hippie craft tradition I so admired in my youth, so pardon the Orientalism – it’s an integral part of American Hippiedom. The pattern on the hand is based on mehendi, the spirally flames on Tibetan art, and the eye in the palm of the hand is plain ol’ Hippie mysticism. Continue reading Trapplique!