• The media you trust

    “When we’re on the Internet we very rarely look at a front page. We mostly look at what’s on our feed. And what goes into a feed isn’t controlled by experts. It’s often controlled by our worst instincts. It turns out when the ‘hive mind’ decides what’s on the front page, it becomes drama and opinion and controversy and demonization of the other and self-congratulation. And thus the hot takes have gotten so hot, I’m worried the whole country’s going to catch fire.” —Hank Green

    I completely understand where Hank is coming from.

    News outlets are laying off experienced and knowledgeable journalists by the thousands every year and shuttering newspapers in communities that desperately need solid coverage. To stay afloat, publishers are using clicks/ratings as measures of success, and dedicating more resources to what’s trending rather than in-depth investigation and technological innovation. Even under these difficult conditions, many in the mainstream media are still fighting to shine a light on the machinations of the rich and powerful.

    Yet to maintain control over society, the titans of business and government hide their dealings behind closed doors. These men and women utilize bureaucracy to withhold vital information, eliminate regulation that allows for the free-flow of ideas and use misdirection to obfuscate the truth and foment distrust. They’ve become trained practitioners — and sometimes owners — of partisan hype. Or, they hire experts who can spin their talking points into coverage that plays into confirmation bias.

    So how does one become an informed citizen? Read widely and think critically.

    For the past 27 years, I’ve honed my skills as a journalist to better serve the readers’ needs. While the rest of America sleeps, I investigate, question, critique, edit, fact-check and report the news. I also consume vast amounts of information from a wide variety of sources. In the spirit of transparency, here is my daily media diet:

    The New York Times
    The Washington Post
    HuffPost
    AP
    Reuters
    NPR
    NECN
    The Los Angeles Times
    The Boston Globe
    BBC News
    The New Hampshire Union-Leader
    The Concord Monitor
    BuzzFeed
    Mashable
    USA Today
    FARK
    CNN
    The New Yorker
    Time
    New York Magazine
    Forbes
    Fortune
    Business Insider
    Mother Nature Network
    Scientific America
    Smithsonian
    Digg
    People Magazine
    Entertainment Weekly
    Variety
    The Hollywood Reporter
    IMDb
    Facebook, both my personal feed and this page of more than 175 news sources
    Twitter, both my personal feed and this list of more than 1,500 journalists and outlets

    This is simply my starting point. Each night, I launch a browser and open these many tabs, but I don’t stop there. I also conduct searches, follow links and travel down rabbit holes looking for… well, interesting stories. The more informed I am, the better I’m able to help readers avoid getting caught up in the fiery hot takes of the hive mind.

    As always, I’m here to serve you.

    Now, I encourage you to dive in. Set aside your biases. Open your mind. Be curious and explore. The more you learn, the better off our world will be.

  • spring rain and tea

    Friday afternoon decompression

    I should be asleep, I know.

    It’s nearly 1 o’clock — way past my bedtime — and I’ve had a truly exhausting week.

    The dog is already in Morpheus’ realm, snoring near my desk, urging me to follow suit.

    I have no doubt the bed is comfortable, the covers warm and the pillows soft. There’s a Kindle on the nightstand with a virtual bookmark holding my place in a tome I’ve been rereading with pleasure. But I’m not quite ready to climb the stairs, undress and recline.

    There’s so much I want to do: boxes to unpack, treats to bake, stories to write, books to read, animals to pet, laundry to do. Yet sleep is the wisest course of action.

    Still I hesitate. The work week is done. My errands are complete. Rain is pattering against the windows. I just made a cup of tea, and I’m finally able to breathe.

  • us flag

    “I, Too” by Langston Hughes

    I, too, sing America.
     
    I am the darker brother.
    They send me to eat in the kitchen

    When company comes,

    But I laugh,

    And eat well,
    
And grow strong.
     
    Tomorrow,
    
I’ll be at the table
    
When company comes.
    
Nobody’ll dare

    Say to me,

    “Eat in the kitchen,”
    
Then.
     
    Besides,

    They’ll see how beautiful I am

    And be ashamed—
     
    I, too, am America.

    –Photo by Krystle Fleming

  • Farewell, LJ!

    After 15 years and 1,914 entries, I am leaving LiveJournal.

    The company, which was purchased by a Russian firm several years ago, recently changed its terms of service. The new rules prohibit users from posting “political solicitation materials” and anything “contradictory to the laws of the Russian Federation.” I also don’t approve of the idea that my writings can be used and/or sold at the company’s discretion without compensation.

    So, as of this weekend, I’m deleting my account. It’s been a good ride, LiveJournal. Time to bid you farewell.

    Oh, and thanks for the husband.

  • Chocolate cupcakes with cream and cherry

    100 recipes I want to master

    I’m not a fan of reality television. I don’t like watching shows that make untalented people famous. I don’t like shows that focus on humiliation. And I really don’t like shows that use meanness to “create drama.”

    This last practice seems to be a staple on cooking competition shows. Although I’ve learned a lot about ingredients and techniques from watching “Chopped” and “Top Chef,” I simply can’t stand the cruel judges or the sniping between the “chef-testants.”

    The one exception? “The Great British Baking Show” on PBS. After watching the first episode, I immediately began binging on the rest. Not only does this charming program highlight the contestants’ skills, it features people who are supportive of each other. And when each episode ends, I head into the pantry, examine the ingredients on the shelves and start planning what I’m going to make next.

    Last week, the Brown Eyed Baker posted a blog entry about her kitchen conquests. Since she and I share a similar cooking style — we’re both huge fans of America’s Test Kitchen — I decided to follow her example and make a list of the 100 recipes I want to master. They are:

    Yeast Goodies:
    Apple cider doughnuts
    Beignets
    Breadsticks (both crunchy and chewy)
    Challah
    Ciabatta
    Focaccia
    Glazed chocolate cake doughnut holes
    Honey wheat dinner rolls
    Kaiser rolls
    Parker House Rolls
    Parmesan and garlic butter pull-apart bread
    Sourdough bread from homemade starter
    Thin-crust pizza

    Quick Breads:
    British scones
    Buttermilk biscuits
    Chocolate banana bread
    Churros
    Irish soda bread
    Shortbread
    Tart cherry and toasted almond scones

    Cookies/Bars:
    Biscotti
    Hot chocolate thumbprint cookies
    Mexican wedding cookies

    Pastries:
    Cherry chocolate rolls
    Éclairs
    Funnel cakes
    Kouign-Amann
    Raspberry-swirl lemon cheesecake bars

    Cakes:
    Angel food cake
    Banana pudding cupcakes
    Black forest cake
    Blueberry bundt cake
    Boston cream pie
    Butter cake
    Carrot cake
    Chai spiced coffee cake
    Charlotte rousse
    Chocolate biscuit cake
    Ding Dongs
    Dobos torte
    German chocolate cake
    Ginger peach cupcakes
    Gluten-free almond cakes
    Marble pound cake
    Midnight pumpkin layer cake
    Millionaire’s layer cake
    Petit fours
    Pineapple upside down cake
    Pound cake
    Red velvet cupcakes
    Trifle

    Pies:
    Cheddar apple pie
    Cherry handpies
    Chess pie
    Chocolate cheesecake
    Chocolate cream pie
    Chocolate handpies
    New York cheesecake
    Pumpkin cheesecake

    Breakfasts:
    Baked French toast muffins
    Blueberry pancake casserole
    Breakfast carbonara
    Crepes
    Quiche

    Dinners:
    All-chicken pot pie
    Beef stroganoff
    Calzones
    Chicken chimichangas
    Chicken saltimbocca
    Fettuccine with asparagus and smoked salmon
    Fideuà
    Guinness pie
    Homemade fettuccine
    Mahogany chicken
    Maryland crab cakes
    Mississippi roast
    Paella
    Pepperoni stuffed chicken
    Pierogi
    Rigatoni with white bolognese
    Stromboli
    Tortellini

    Soups, Salads and Sides:
    Bacon scalloped potatoes
    Baked beans
    Chorizo queso
    Chorizo corn chowder
    Crockpot chicken gnocchi soup
    Mozzarella sticks
    Shrimp and corn chowder
    White bean and rosemary gratin with parmesan croutons

    Frozen Desserts:
    Mint chocolate chocolate chip ice cream
    Semifreddo

    Miscellaneous Desserts:
    Baked Alaska
    Chocolate mousse
    Chocolate souffle
    Flan
    Fudge
    Nestle Crunch bars
    Pots de creme
    Twix bars

    Who wants to come over and taste my treats? If no one volunteers, M will be forced to be my guinea pig (not that he minds). I’m also open to suggestions of other recipes to try. Dishes that serve two people are always preferred.