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HikiCulture says...

Someone on the HikiCulture FaceBook group shared a link to this New York Times article about a thirteen-year-old boy from Brooklyn, New York who spent a total of 11 days in a subway station. The boy happened to have Asperger's Syndrome (like myself), which can lead some people to become highly reclusive and anti-social.

I thought I'd share this article since it's not very often that Asperger's is mentioned in major newspapers such as the New York Times.

PS. Thanks for the link Theo.

Filed under: New York Times

Scott says...

Good piece (below), but there's one comment/concept that's worth further debate. Richard talks about the the strengths of the Washington Post, Wall Street Journal and New York Times "brands" and how that favors them in a fight against blogging and "citizen journalism." I'm not sold on the fact that the personal brands - of individuals such as Friedman, Mossberg, Baker, etc., - haven't slowly, but surely sapped brand equity out of the top outlets. The dynamic of blogging - both by traditional media and popular "new media" - has, in my opinion, more than slightly marginalized the traditional print brands. This doesn't mean they're cooked, but it does mean that they'd better start thinking differently about the "personal brands" under their umbrellas (columnists with a growing base of Twitter followers is one indicator) if they hope to course correct any time soon. I also believe that the rise of A-list bloggers/Twitters has indeed challenged the notion that somehow a publication, by itself, engenders excellence through association. Now, more than ever, I see each major pub as the sum of its parts, and those parts have been establishing online legs that make walking away easier than ever.

------------------------

Top Internet Trends of 2000-2009: Democratization of News Media

Written by Richard MacManus / November 18, 2009 2:34 AM / 3 Comments

It's November 2009 and we're nearing the end of a decade. It's been a tumultuous time of change for many industries, much of it driven by the Internet. The newspaper industry has been particularly affected by the Web. Over the past 10 years, news media has undergone a seachange akin to the invention of the printing press in 1440.

Just as Johannes Gutenberg's printing press brought books to the mainstream public in the 15th century, Tim Berners-Lee's World Wide Web brought commercial publishing to the people.

The Web has always been a medium where people could just as easily write as read (yes, the read/write Web), however it didn't reach its potential until blogging came along earlier this decade.

Blogging

Blogging not only allowed anybody to publish easily to the Web, it ended up shaking up the print media world.

Blogging began in the 90s as a form of online diary - Rebecca Blood wrote a good pre-history in 2000. One of the early popular blogging services was Blogger.com, launched by Evan Williams (who subsequently became a co-founder of Twitter) and Meg Hourihan in August 1999. The service was acquired by Google in February 2003, a couple of months before ReadWriteWeb began. At that point, 2003, blogging was still seen as an informal diary-type of publishing.

Around 2004-05, blogging started to become accepted as a legitimate news source. This was around the time that ReadWriteWeb began to publish tech news, as well as analysis.

By the end of the decade, many blogs were directly challenging newspapers - proving that a solid news brand, such as Huffington Post, can be created from almost nothing in a few years.

RSS

Blogging software was one part of the democratization of media. RSS ("Really Simple Syndication") was another. There were and still are different versions of RSS, created by Dave Winer and others. But whatever the flavor, syndication has had a major impact on media.

Basically RSS allowed people to subscribe to updates from blogs and other publications. Using RSS Aggregators, people could read news from a selection of niche and general news publications.

Blogs were the first to utilize RSS, but mainstream media followed during the 2005-06 period. Today it is very rare for a major news website - whether it be the New York Times or a leading blog - not to use RSS.

Twitter & The Real-Time Web

The next major development in news media occurred towards the end of this decade. It was of course Twitter and the Real-Time Web.

To be fair, this has challenged not only traditional media - but blogs as well. Now anyone, whether they're a writer or not, can publish 140 characters to the Web. And it might end up as breaking news, as the Hudsen River plane crash proved earlier this year.

Media in the Next Decade

There is much talk of the mainstream media "dying" and blogs usurping traditional media companies like the New York Times. While it's true that blogs sometimes report breaking news stories or analyze them better than newspaper websites, I'm a big believer in the power of brand. Washington Post, Wall St Journal, New York Times - these are all powerful brands and they reach a much wider audience than the vast majority of blogs.

The challenge of course for mainstream media is to (drastically) reduce their costs, because few people want to pay for content these days - news or otherwise.

However, in my view the traditional news media industry is in much less danger of extinction than the music industry. Musicians can bypass record labels completely nowadays, but there will always be a need for news to be questioned, put in context and analyzed. The best media publications of the next 10 years will do that and be successful, the ones that don't will fade away.

See also: Top Internet Trends of 2000-2009: Online Music


Comments

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  1. Innovation for both traditional and the new democratized media in the next decade is less about driving traffic to a destination site and more about how the original source benefits (i.e., makes money) from their content as it's distributed and re-aggregated across the web.

     Posted by: jeffjaner Author Profile Page

    | November 18, 2009 3:48 AM



  • Brillant. Simple, complete, smart and short. I agree with your concepts and selection of highlights.

    Posted by: Fernando Arocena | November 18, 2009 3:52 AM



  • Interesting post. But I beg to differ on your assertion that "By the end of the decade, many blogs were directly challenging newspapers - proving that a solid news brand, such as Huffington Post, can be created from almost nothing in a few years."

    Is the Huffington Post really a solid news brand? As far as I am aware, they produce very little original content, relying instead on the aggregation of news from established players.

    One man's aggregation is another man's theft ..

    Posted by: Bryce | November 18, 2009 4:38 AM



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    Filed under: New York Times

    I'm speaking, of course, about America's most celebrated insane bag of nuts blogger, one Amy Alkon, who seems to be interviewed here for her ability to be crazy and credibly so:

    Amy Alkon, a syndicated advice columnist and self-described “manners psycho,” certainly thinks so. Just ask “Barry,” a loud cellphone talker she encountered recently at a Starbucks in Santa Monica, Calif.

    “He just blatantly took over the whole place with his conversation, streaming his dull life into everybody’s brain,” Ms. Alkon recalled in a telephone interview.

    Among the personal details Barry shared that day — errands to run, plans for the evening — was his phone number, which Ms. Alkon jotted down.

    “I called him that night and said, ‘Just calling to let you know, Barry, that if you’d like your private life to remain private, you might want to be a little more considerate next time,’ “ she said.

    Alkon has no ethics, and I call bullshit:

    Someone who doesn’t tolerate inconsiderate public behaviour is Amy Alkon, the famous Advice Goddess columnist in the US who is also known as a blogslapper of ‘assclowns’. Recently, Amy was so annoyed by a ‘cell phone shouter’ in a LA café, she immediately posted personal details of the assclown's conversation to her weblog. The icing on the cake was the assclown receiving calls directing her to Amy’s post, using the phone number she’d haplessly broadcast to all and sundry. Fittingly, one of Amy’s mottos is -revenge is the best revenge.

    Indeed, shaming websites catering for pissed-off victims of public arseholes are springing up with a vengeance. Check this Wall Street Journal article, inspired by Amy’s experience for a list of blogslapping websites. One potential site not yet created could cater for the common problem of locals and families terrorising the neighbourhood.

    Notice anything?

    That same incident happened in 2006, and Alkon continues to "peddle" the incident as something recent. So far, the Wall Street Journal and now the New York Times have passed off a single incident (and I'm guessing she's dressing up the same incident and peddling it around--I could be wrong) as being something Alkon has done to unsuspecting people in the name of some sort of morally superior attempt at enforcing "ethics" and here's what she did:

    Eva Burgess Is Getting Glasses!
    And she’s picking them up Saturday after 4pm! I know this because she was bellowing into a cell phone about it next to me in a café. Apparently, she’s not only inconsiderate, she doesn’t seeem to mind giving a lot of personal information, starting with her full name, to a total stranger.

    She continued, Eva and Ken Hashimoto “have insurance there," she said…”under a flexible spending account.” “We just have to pay by the end of the year,” she said. And then she most helpfully bellowed her phone number -- [REDACTED] -- perhaps because she’s lonely and wants total strangers to call and ask how her glasses are working out for her.

    Hey, Eva, can I have your bank account number and your log-in so I can transfer a few bucks to my account? I’d like to get a pair of noise-canceling headphones in case you sit next to me again.

    On a positive note, the little girl with them, probably Eva’s (and maybe Ken’s) daughter, was very quiet and well-behaved.

    Hey, Eva, I know it’s kinda cold in NYC, where you’re apparently from (according to the area code you helpfully dispensed), but here in sunny southern California, at the moment you were talking, it was 58 degrees. Next time, you might take your business outside –- as exciting as I found it, on a morning I would normally have relaxed to the classical music while eating my breakfast and thinking my own thoughts, to instead be a part of your eyecare needs.

    Nice going, New York Times. That uncanny similarity is a little too uncanny for my tastes. If she's been running around, doing this sort of thing for years, well, all well and good. But let's not give her a pass on being the unethical-blogger-who-posts-someone's-phone-number nonsense. I don't care how offended someone is--posting their personal information crosses into Michelle Malkin territory.

    Sorry, @DQuenqua over there on Twitter. You've been punked by one of the least ethical human beings alive.  Cue 2011, and a rousing story in the Washington Post about how Amy Alkon smacked down someone by publishing their phone number on her blog...

    Filed under: New York Times

    reeraw says...

    “Fashion is subjective,” says Keith Pollock, executive online editor of Brant Publications, which publishes art magazines and Interview, the pop culture magazine founded by Andy Warhol. “There are very respected fashion journalists that can evaluate the state of the market. However I don’t see how a fashion editor’s perspective on a Prada shoe is more valid than that of a teen blogger in Evanston, Illinois.”

    (via http://www.nytimes.com/2009/09/14/technology/14youth.html?scp=1&sq=chictopia&st=Search)

    Filed under: new york times

    zooey says...

    reading about Heidegger in New York Times, and thinking about re-evaluating historical figures and about Steiner (as usual, so no other connections implied here... (besides, as most of you probably know, Steiner died in 1925)):

    'Without understanding the soil in which Heidegger’s philosophy is rooted, Mr. Faye argues, people may not realize that his ideas can grow in troubling directions. Heidegger’s dictum to be authentic and free oneself from conventional restraints, for example, can lead to a rejection of morality. The denunciation of reason and soulless modernism can devolve into crude anti-intellectualism and the glorification of “blood and soil."'

    According to NYT, the author of a book about Heidegger argues that

    'fascist and racist ideas are so woven into the fabric of Heidegger’s theories that they no longer deserve to be called philosophy.'

    And suggests the following bizarre steps to be taken:

    '[the author] calls on philosophy professors to treat Heidegger’s writings like hate speech. Libraries, too, should stop classifying Heidegger’s collected works (which have been sanitized and abridged by his family) as philosophy and instead include them under the history of Nazism.'

    Filed under: new york times

    Darealya says...

    The New York Times offers us a great portfolio here, enjoy !

    Filed under: New York Times

    edwinreal says...

    By BRUCE BUSCHEL

    Not even a hundred suggestions can cover all the bases, so one is grateful for the many comments following the 50, including striking “you guys” from the restaurant lexicon and making sure the alcohol order is taken lickety-split. Thanks for all of the help.

    51. If there is a service charge, alert your guests when you present the bill. It’s not a secret or a trick.

    52. Know your menu inside and out. If you serve Balsam Farm candy-striped beets, know something about Balsam Farm and candy-striped beets.

    53. Do not let guests double-order unintentionally; remind the guest who orders ratatouille that zucchini comes with the entree.

    54. If there is a prix fixe, let guests know about it. Do not force anyone to ask for the “special” menu.

    55. Do not serve an amuse-bouche without detailing the ingredients. Allergies are a serious matter; peanut oil can kill. (This would also be a good time to ask if anyone has any allergies.)

    56. Do not ignore a table because it is not your table. Stop, look, listen, lend a hand. (Whether tips are pooled or not.)

    57. Bring the pepper mill with the appetizer. Do not make people wait or beg for a condiment.

    58. Do not bring judgment with the ketchup. Or mustard. Or hot sauce. Or whatever condiment is requested.

    59. Do not leave place settings that are not being used.

    60. Bring all the appetizers at the same time, or do not bring the appetizers. Same with entrees and desserts.

    61. Do not stand behind someone who is ordering. Make eye contact. Thank him or her.

    62. Do not fill the water glass every two minutes, or after each sip. You’ll make people nervous.

    62(a). Do not let a glass sit empty for too long.

    63. Never blame the chef or the busboy or the hostess or the weather for anything that goes wrong. Just make it right.

    64. Specials, spoken and printed, should always have prices.

    65. Always remove used silverware and replace it with new.

    66. Do not return to the guest anything that falls on the floor — be it napkin, spoon, menu or soy sauce.

    67. Never stack the plates on the table. They make a racket. Shhhhhh.

    68. Do not reach across one guest to serve another.

    69. If a guest is having trouble making a decision, help out. If someone wants to know your life story, keep it short. If someone wants to meet the chef, make an effort.

    70. Never deliver a hot plate without warning the guest. And never ask a guest to pass along that hot plate.

    71. Do not race around the dining room as if there is a fire in the kitchen or a medical emergency. (Unless there is a fire in the kitchen or a medical emergency.)

    72. Do not serve salad on a freezing cold plate; it usually advertises the fact that it has not been freshly prepared.

    73. Do not bring soup without a spoon. Few things are more frustrating than a bowl of hot soup with no spoon.

    74. Let the guests know the restaurant is out of something before the guests read the menu and order the missing dish.

    75. Do not ask if someone is finished when others are still eating that course.

    76. Do not ask if a guest is finished the very second the guest is finished. Let guests digest, savor, reflect.

    77. Do not disappear.

    78. Do not ask, “Are you still working on that?” Dining is not work — until questions like this are asked.

    79. When someone orders a drink “straight up,” determine if he wants it “neat” — right out of the bottle — or chilled. Up is up, but “straight up” is debatable.

    80. Never insist that a guest settle up at the bar before sitting down; transfer the tab.

    81. Know what the bar has in stock before each meal.

    82. If you drip or spill something, clean it up, replace it, offer to pay for whatever damage you may have caused. Refrain from touching the wet spots on the guest.

    83. Ask if your guest wants his coffee with dessert or after. Same with an after-dinner drink.

    84. Do not refill a coffee cup compulsively. Ask if the guest desires a refill.

    84(a). Do not let an empty coffee cup sit too long before asking if a refill is desired.

    85. Never bring a check until someone asks for it. Then give it to the person who asked for it.

    86. If a few people signal for the check, find a neutral place on the table to leave it.

    87. Do not stop your excellent service after the check is presented or paid.

    88. Do not ask if a guest needs change. Just bring the change.

    89. Never patronize a guest who has a complaint or suggestion; listen, take it seriously, address it.

    90. If someone is getting agitated or effusive on a cellphone, politely suggest he keep it down or move away from other guests.

    91. If someone complains about the music, do something about it, without upsetting the ambiance. (The music is not for the staff — it’s for the customers.)

    92. Never play a radio station with commercials or news or talking of any kind.

    93. Do not play brass — no brassy Broadway songs, brass bands, marching bands, or big bands that feature brass, except a muted flugelhorn.

    94. Do not play an entire CD of any artist. If someone doesn’t like Frightened Rabbit or Michael Bublé, you have just ruined a meal.

    95. Never hover long enough to make people feel they are being watched or hurried, especially when they are figuring out the tip or signing for the check.

    96. Do not say anything after a tip — be it good, bad, indifferent — except, “Thank you very much.”

    97. If a guest goes gaga over a particular dish, get the recipe for him or her.

    98. Do not wear too much makeup or jewelry. You know you have too much jewelry when it jingles and/or draws comments.

    99. Do not show frustration. Your only mission is to serve. Be patient. It is not easy.

    100. Guests, like servers, come in all packages. Show a “good table” your appreciation with a free glass of port, a plate of biscotti or something else management approves.

    Bonus Track: As Bill Gates has said, “Your most unhappy customers are your greatest source of learning.” (Of course, Microsoft is one of the most litigious companies in history, so one can take Mr. Gates’s counsel with a grain of salt. Gray sea salt is a nice addition to any table.)

    Filed under: new york times

    Flatacre says...

    (download)

    Over the course of a couple of years, my musical taste radically changed from rock, to progressive rock, to fusion, to straight-ahead jazz and bebop.  During those mid-teenage years, I also went from playing electric bass, to fretless, to upright. I ended up privately studying with a couple of great teachers and was admitted to York University’s jazz program when I was eighteen.

    Jazz for me was the greatest, most creative music ever invented. In fact, it wasn’t just invented, it was reinvented every time a standard was called out and improvisation began.

    I became so obsessed with jazz that it was musical heresy to listen to anything else. I sold, or traded all of my rock, progressive rock and fusion albums for jazz recordings.

    This all abruptly ended when I got married and had to support a family. It was obvious that I couldn’t feed my new family off the business of playing jazz.

    Since then, I’ve had plenty of time to open my ears again to other forms of music. It’s also given me some time to consider the problems and opportunities of what still remains my favourite form of music.

    In a Wall Street Journal article, titled “Can Jazz Be Saved?” Terry Teachout says:

    “In 1987, Congress passed a joint resolution declaring jazz to be “a rare and valuable national treasure.” Nowadays the music of Louis Armstrong, Duke Ellington, Charlie Parker and Miles Davis is taught in public schools, heard on TV commercials and performed at prestigious venues such as New York’s Lincoln Center, which even runs its own nightclub, Dizzy’s Club Coca-Cola.

    Here’s the catch: Nobody’s listening.”


    He goes on to pull data from the National Endowment for the Arts’ latest Survey, which presents a picture far less than hopeful on the survival of jazz.

    • In 2002, the year of the last survey, 10.8% of adult Americans attended at least one jazz performance. In 2008, that figure fell to 7.8%.
    • Not only is the audience for jazz shrinking, but it’s growing older, fast. The median age of adults in America who attended a live jazz performance in 2008 was 46. In 1982 it was 29.
    • Older people are also much less likely to attend jazz performances today than they were a few years ago. The percentage of Americans between the ages of 45 and 54 who attended a live jazz performance in 2008 was 9.8%. In 2002, it was 13.9%. That s a 30% drop in attendance.
    • Even among college-educated adults, the audience for live jazz has shrunk significantly, to 14.9% in 2008 from 19.4% in 1982.

    He then finds direct correlation between the median age of the jazz audience with classical music (49 in 2008 vs. 40 in 1982), opera (48 in 2008 vs. 43 in 1982), nonmusical plays (47 in 2008 vs. 39 in 1982) and ballet (46 in 2008 vs. 37 in 1982) - concluding that the average American sees jazz as a form of high art.

    Hey, I’d agree with that. At least I would have, back in the woodshed days when all I did was practice, or perform 12 hours a day. I was a jazz snob. And jazz snobs aren’t just limited to jazz musicians. There’s the aging audience too. Often, and quite understandably accused of being the jazz police. They’re the ones who are always ready with an acid stare or, if that doesn’t work, a bellicose hush, if you dare to even pass wind during a performance.

    Jazz wasn’t always like that. Take a look at some of the old Cab Calloway, Fletcher Henderson, or Count Basie film clips. Read some of the biographies. These were party bands. There were the juke joints, after hour jams and the notorious speak easy clubs. There the bands and musicians provided hip, crowd-pleasing entertainment that was anything but stodgy.

    Then there were the writers of the standards: Rodgers and Hart, George and Ira Gershwin, Cole Porter, Johnny Mercer and the rest. These guys could write words as well as music. Listen to ‘Strange Fruit’ by Billie Holliday. Few songs since have come close to the deep emotions and cultural insight of that song.

    That in a nutshell is both the problem and the opportunity.

    Jazz needs new standards, both in writing and performance. If music is about anything, it’s about songs and audience engagement. Jazz has to be in the now to gain back an audience.

    Any musical art form that considers itself as the sole, core reason for its own existence, rather than placing the audience at the core, is doomed to fail. Any art form that only caters to an aging demographic made up of snobs and fellow musicians, will fail. And anything that depends on government grants, university support and trust fund endowments to survive, is already dead.

    To connect, jazz needs an injection of emotion. It needs to be new and important to a broader audience. It needs to take itself less seriously and have more fun. It needs to be simplified – a cascade of clichéd notes and mathematical cycles doesn’t mean anything if it doesn’t connect.

    But most importantly, it needs songwriters. Not jazz writers. It needs lyrics that are relevant to today. Insights based on current cultural cues. It needs to get hip with the times and become at least vibrant, if not the leading light like it once was. And, yes, it needs to look to and draw from the past, but without being permanently stuck there.

    The world doesn’t need another version of ‘All Of Me,’ or ‘How High The Moon.’ It needs new songs.

    Still, the question remains, even with change, can jazz make a comeback?  As the 1921 New York Times article clearly shows – it’s not like as if we haven’t been here before.

    Filed under: New York Times

    dmgerbino says...

    Published: October 19, 2009
    In the latest attack on overdraft fees charged by banks, Christopher J. Dodd, the Connecticut Democrat who heads the Senate Banking Committee, introduced legislation on Monday to limit the number of fees charged to one per month, and to require a bank to seek consumers’ permission to cover debit card and check purchases that would push their bank balance below zero.

    Read the rest of the article at the New York Times

    Filed under: New York Times

    mattflener says...

    The New York Times plans to eliminate 100 newsroom jobs — about 8 percent of the total — by year’s end, offering buyouts to union and non-union employees, and resorting to layoffs if it cannot get enough people to leave voluntarily, the paper announced on Monday.

    DESCRIPTIONFrank Franklin II/Associated Press

    The program mirrors one carried out in the spring of 2008, when the paper erased 100 positions in its newsroom, though other jobs were created, so the net reduction was smaller. That round of cuts included some layoffs of journalists — about 15 to 20, though The Times would not disclose the actual figure — which was the first time in memory that had happened.

     

    Filed under: New York Times