The mosaic archives of FuckYeahAirports is so gorgeous.
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"YouTube’s “Life in a Day” project is an ambitious filmmaking exercise in which thousands of people around the world document their lives, and some film industry veterans cut, chop, and paste all that footage into a coherent documentary. It’s a monumental challenge, but the names attached—most importantly Ridley Scott, serving as executive producer, and Kevin MacDonald (director of The Last King of Scotland, not the similarly named member of Kids in the Hall)—provide some reassurance that maybe, just maybe, the film won’t suck.
The footage, all of which was shot on Saturday, July 24th, comes from 197 countries and is in 45 languages, and totals over 80,000 separate videos. And today, you can get a feel for the huge task in front of Scott and MacDonald, because Google just put all the videos online."
The footage, all of which was shot on Saturday, July 24th, comes from 197 countries and is in 45 languages, and totals over 80,000 separate videos. And today, you can get a feel for the huge task in front of Scott and MacDonald, because Google just put all the videos online."
Three minutes better spent than whatever you’re doing for the next three minutes.
"Which brings us to the present. Mashable brought us another 1000 signups over the next few weeks and we started noticing that almost everyone who signed up was an agency or a brand as opposed to a small business. We saw some really big names come through and folks were emailing us daily to see if we could add certain features that were currently not available on either Foursquare or Gowalla. We saw colleges and universities sign up, we saw casinos sign up, we saw a huge influx of European agencies sign up… especially from Germany, UK and Turkey. We even got concert promoters and hollywood studios sign up. I finally understood what Scobleizer was talking about - small businesses are not as active in the location marketing space as the bigger agencies and brands. Which is also probably why Foursquare is having a lot of luck signing up the big names like Starbucks and Wholefoods as opposed to your neighborhood coffee stop."
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Run Location-Based Marketing Campaigns With Geotoko
This post subtly illustrated @pallian’s savvy when it comes to customer development. Also excited about their app, Geotoko.
It’s Nice To Meet You
Welcome to foodtree!
The project that’s become foodtree has been in the works for a very long time, but we’re getting near the point at which it will be helpful to have an outlet to communicate our thoughts on the process of getting a company off the ground. This’ll be it for the time being.
Foodtree is Anthony, Shelly, and Derek, and we’re in three different areas of the continent. The project and company took root with Anthony in Vancouver, British Columbia. Derek’s in Chicago, and Shelly’s in Washington DC, so our success could turn out to be a nice reflection of what’s possible these days with the help of technology. We can shrink this world into rich, useful conversations that feel as if they’re happening in person. The ability to collaborate across time zones is remarkable.
Stay tuned for talk of food, technology, collaboration, and business building!
"When paying out salary costs and other admin expenses, break-even seems very likely. Or at least, the profits are very ordinary right now. Put a more realistic capital base of 20k per startup, and you’ve got a terrible loss making business in the medium term. Now to be fair, this is doing it over only a few years. For this analysis to be really accurate, it needs to take into account that the window for a return is ten years - you can’t do dollars-in dollars-out in just three years. Otherwise, how would firms like Sequoia have existed so long. And Y Combinator has got some super-star startups that are the talk of the town now, like Dropbox and Airbnb — an exit on either of those will make a huge difference."
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http://eliasbizannes.com/blog/2010/08/why-the-seed-investment-bubble-is-exactly-that/
Way, way more math needs to be done in this space. Hype is driving the train right now.
"I know, I know. Fan pages. Facebook fan pages are bullshit. Pure and simple. The fact that Facebook makes you create another profile page that you have to update entirely separately is just lazy. Worse, these pages are crippled. There’s no good way to bring tweets into them (though you can pump them out from the page), nor is there a good way to share your content. They’re just awful. A hassle — nothing more. So again, why not just befriend everyone and use the lists to managed who can see what? Because that’s also a hassle. And there’s the ridiculous 5,000 friend limit. Can you imagine if Twitter had that? It’s simply time for Facebook to evolve the social graph. If they want to be the social center of the sharing web, they could do that with such an option. Forget the silly “everyone” button — move to the follower model. Allow people to opt-in to following others but allow that user to determine if they’re actually a friend, and as such, open to more information than a regular follower."
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Facebook Follow: The Twitter-Eater, The Preemptive Google Me-Killer
Again, something I’ve been saying forever; Facebook is missing huge opportunities to own our social interactions online. Pages suck, and always will. I’m hard pressed to imagine Facebook servicing business needs any time soon, but as social creatures…human beings…they’re actually restricting the potential of their own network.
"The VCs, for their part, fight back more quietly. They point out that very few angel funded startups end up very big or interesting. “An entire generation of entrepreneurs are building dipshit companies and hoping that they sell to Google for $25 million,” lamented a venture capitalist to me recently. He believes that angel investors are pushing entrepreneurs to think small, and avoid the home run swings. And you don’t get a home run unless you swing hard, he says. When you play it safe you nearly always lose."
via s3.amazonaws.com
Sooooo Chicago.
"And yet an increasing number of hometown chefs are not only celebrating Colorado’s farmers, ranchers, cheesemakers and foragers, but also growing produce and other food themselves. Their restaurants, many of which opened in the last few years, are bringing Denver in line with the farm-to-table ethos already consuming so many American cities. And the ambitious chefs are taking advantage of the urban gardens multiplying all over town."
"Some of that may be because Trader Joe’s business tactics are often very much at odds with its image as the funky shop around the corner that sources its wares from local farms and food artisans. Sometimes it does, but big, well-known companies also make many of Trader Joe’s products. Those Trader Joe’s pita chips? Made by Stacy’s, a division of PepsiCo’s (PEP, Fortune 500) Frito-Lay. On the East Coast much of its yogurt is supplied by Danone’s Stonyfield Farm. And finicky foodies probably don’t like to think about how Trader Joe’s scale enables the chain to sell a pound of organic lemons for $2."
"It’s as if a nuclear apocalypse has gone off in the Gulf,” he said. “The media is not telling the truth. No one is telling the truth. Let me tell you something. Yesterday on the beach where we work, my crew cleaned up seven hundred bags of oil. Today we went back and the beach was completely covered in oil, as if we had never been there. Today we carried away another seven hundred and fifty bags. Every day we clean up, then the tide brings it in again. The oil is everywhere, deep under the sand. Today I wanted to measure the oil, so I stuck my shovel into the sand and the oil was down there eight inches deep.”
Steve leaned in close, “Do you want to know how long my contract is to work down here?” he asked. “Three years.” His jaw muscles tightened as if he wanted to suck his words back into his mouth, but could not. “They are telling everyone it is not so bad, but clean-up will take many years. I am going to be here a long time.” Steve wiped a hand heavily over his eyes as if they were burning. “Let me tell you something. Today we saw three sharks washed up dead on the beach. The insides of their noses were black with oil. The membranes of their mouths were black with oil. Their eyes were black with oil.”
Steve is a war veteran who has seen a great deal of horror, but he seems to find this memory inordinately upsetting. “I am telling you this for the sake of our grandchildren,” he said. “We have an apocalypse going on and no one is paying enough attention."
Steve leaned in close, “Do you want to know how long my contract is to work down here?” he asked. “Three years.” His jaw muscles tightened as if he wanted to suck his words back into his mouth, but could not. “They are telling everyone it is not so bad, but clean-up will take many years. I am going to be here a long time.” Steve wiped a hand heavily over his eyes as if they were burning. “Let me tell you something. Today we saw three sharks washed up dead on the beach. The insides of their noses were black with oil. The membranes of their mouths were black with oil. Their eyes were black with oil.”
Steve is a war veteran who has seen a great deal of horror, but he seems to find this memory inordinately upsetting. “I am telling you this for the sake of our grandchildren,” he said. “We have an apocalypse going on and no one is paying enough attention."
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Some shit makes you shiver ‘cause it’s good. This? Because it’s BAD.
It’s as if a nuclear apocalypse has gone off in the Gulf (via kateoplis)
(via torbjornrive) (via norcross)
A must have mixtape.
"But the local food movement now threatens to devolve into another one of those self-indulgent — and self-defeating — do-gooder dogmas. Arbitrary rules, without any real scientific basis, are repeated as gospel by “locavores,” celebrity chefs and mainstream environmental organizations. Words like “sustainability” and “food-miles” are thrown around without any clear understanding of the larger picture of energy and land use. The result has been all kinds of absurdities. For instance, it is sinful in New York City to buy a tomato grown in a California field because of the energy spent to truck it across the country; it is virtuous to buy one grown in a lavishly heated greenhouse in, say, the Hudson Valley. The statistics brandished by local-food advocates to support such doctrinaire assertions are always selective, usually misleading and often bogus. This is particularly the case with respect to the energy costs of transporting food. One popular and oft-repeated statistic is that it takes 36 (sometimes it’s 97) calories of fossil fuel energy to bring one calorie of iceberg lettuce from California to the East Coast. That’s an apples and oranges (or maybe apples and rocks) comparison to begin with, because you can’t eat petroleum or burn iceberg lettuce."
So great.
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