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Jeremy Cherfas

A really great piece that I will bookmark as a good place to send people who ask the question Why Blog?

Because, as Marc Weidenbaum answers, Blogs Are Great.

Jeremy Cherfas

When programmers take to baking: Amylase is a POKE instruction for the yeast computer.

A minor chuckle in a very good reflection on pandemic baking. https://interconnected.org/home/2021/03/30/baking

Jeremy Cherfas

Replied to a post on matigo.ca :

I'm happy to cop to this. My motivation is certainly not jealousy. I'm not in the business of handing out rules for how other people should behave. It is more to do with the adulation others bestow not on the rules but on the person dispensing them. And it isn't the rules, per se, it is the rest of the stuff.

Jeremy Cherfas

Jeremy Cherfas

In light of @kitchenbee quoting @bittman ‘You will hear, “The food system is broken”. But the truth is that it works almost perfectly for Big Food.' dont get your hopes up for the UN Food Summit.

https://genevasolutions.news/climate/human-rights-overshadowed-by-big-business-in-un-food-summit-say...

Jeremy Cherfas

Finally got round to @DanSaladinoUK Food Programme about Charles Campion, and what a treat it was. So well put together, and a great picture of the man himself. He will be missed. Thanks Dan.

Jeremy Cherfas

@simonw I'm so conflicted. I want to like that you were recognised, but not the people who recognised you.

Jeremy Cherfas

@raymondcamden Are you actually displaying the webmentions anywhere? I looked at your site and couldn't see any, so it is hard to know how to proceed. You might get more help at https://chat.indieweb.org/dev/2021-02-13#bottom

Jeremy Cherfas

@OwenAdamsYT1 If you are talking about the list at https://indieweb.org/site-deaths, it does specifically refer to "content hosting sites" not the individual sites I think you are lamenting. No-one could keep track of all of those, although there is archive.org in a pinch.

Jeremy Cherfas

Replied to a post on ruk.ca :

Bravo! One tip, especially if you have a pizza stone (and you really should have one): put a piece of parchement paper or reusable baking paper under the pizza. It keeps the stone cleaner and makes getting it in and out with the peel easier.