A space for mostly short form stuff and responses to things I see elsewhere.
So sorry that all the great content in Heated "by Medium and Mark Bittman" is available only to people willing to pay Medium's price. I'd much rather pay money.
Jeremy Cherfaspublished this
@_MatthewDillon This latest was prompted by the recent piece on gluten free from Bob Quinn ... and there's a certain irony in trademarking your grain name while not being content to simply copyright what you write rather than hand it over.
This latest was prompted by the recent piece on gluten free from Bob Quinn ... and there's a certain irony in trademarking your grain name while not being content to simply copyright what you write rather than hand it over.
, Jun 10 2019 on twitter.com
Iām not even clear if an article like that on Medium gets the writer a $ return or not. Assume it does for the regular contributor (like Bittman) but doubtful on the occasional. That changes my attitude on payment for material. Maybe @bittman knows & will tell us.
, Jun 10 2019 on twitter.com
Maybe and maybe.
, Jun 10 2019 on twitter.com
Also on: @EatPodcast
Seems to me that if you haven't grabbed clients on the home page, they're probably not going to go to an About page. So maybe that should be more personal?
Jeremy Cherfaspublished this
I've yet to advertise proper that I'm back freelancing tbh. I should maybe start with that before worrying about the rest! š The general info in my footer still has some space I feel, I could add a few extra lines of personal info there though.
, Jun 08 2019 on twitter.com
Also on: @EatPodcast
Seems to me that your home page is great as a professional About page. Just add some #indieweb markup like an h-card. You have a contact form, which is important, what more do you need?
Jeremy Cherfaspublished this
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Thx for the feedback! Great (rhetorical?) question there! It sort of feels like the copy isn't good enough for that little extra "convincing" or a lack of connection potential clients visiting my page. I dunno, I guess I am over-thinking it perhaps... š¤
, Jun 08 2019 on twitter.com
Seems to me that if you haven't grabbed clients on the home page, they're probably not going to go to an About page. So maybe that should be more personal?
, Jun 08 2019 on twitter.com
I've yet to advertise proper that I'm back freelancing tbh. I should maybe start with that before worrying about the rest! š The general info in my footer still has some space I feel, I could add a few extra lines of personal info there though.
, Jun 08 2019 on twitter.com
Also on: @EatPodcast
Really Tonz, you shouldn't be meddling in this stuff. I'm just going to leave this here: https://agro.biodiver.se/2009/05/nix-that-fruit-it-really-is-a-vegetable/
Slowly developing an interest in bonsai, and came across a name that might be https://micro.blog/cn in a post comment. Just wondering, anyone else here interested?
Just seen a beautiful little Grebe on the canal in Utrecht.
Maybe it is because I had already noted a Washington Post piece about "real" food people ignoring the Magnolia cookbook, but I found Grant McCracken's piece about Martha Stewart doing the same so trenchant and also so sad. http://web.archive.org/web/20190514114829/https://medium.com/@grant27/martha-stewart-the-old-guard-d...
I got to the cube rule via Andy Baio, who also linked to soup-salad-sandwich-space. It is my duty, however, to point out that to a real topologist, there are only four foods, not six.
I gave the pound of flesh. Let me know if you ever want me to send you a pdf.
Matthew Dillon, Jun 10 2019 on twitter.com