Posted on

20180108

Performative hybrid interaction: Understanding planned events across collocated and mediated interaction spheres (2018) Matti Nelimarkka. Visiting my brothers dissertation today. He has been researching “performative hybrid interaction” which I understand as a study on what it means when people use digital tools to make agreements. The most interesting question he poses is “Does performative hybrid interaction support normative positions more strongly than face-to-face interaction?” aka. do digital tools tighten the grip normative social contracts have on us. He emphasizes that “… social theories were not extensively used to conceptualize the research problem or to articulate the findings.” but continues that “The computermediated discussion, for example, seemed to support more inclusive participation”. Which is a strong claim if we think about electronic voting etc. (Edit: After the events I can confirm that I didn’t understand anything of the dissertation)

Doctoral Sword Skewer Rotating Stand for Barbecue (Tohtorinmiekka pyörivä grillivarras asete) #☭

Found a Fostex SW-1 for 12€.

Posted on

20180107

Увидеть огород Вадима и бросить троеборье… Weird and powerful movements with kettlebells and chained weights.

Learning to make viili in preparation of the Neighborizome events.

Updates (8-14.1). Note: Moved the history of a viili here.

Gen 1#

1l fatty milk, 2dl fatty viili (Valio brand) in warm room temperature (22.5°C). Mixed using a blender and poured in six closed jars (jar lids have three small holes for air). Simple and fun.

  • Batch A 12 hours in 22.5°C, 12h in cold. Results: Consistency identical to original viili and taste is great but mild.
  • Batch B 23h in 22.5°C, 7h in cold. Results: Consistency identical to original viili and taste is great, slightly more acidic.
  • Batch C 33h in 22.5°C, 12h in cold. Results: Consistency identical to original viili and taste is great, similar acidity as batch B.

Gen 2#

1l non-homogenic, non-heat-treated and organic fatty milk, poured on top of 2dl of Gen 1# A batch in a large glass container (cleaned with boiling water). Room temperature 22.5°C.

  • Batch 2A 23h in 22.5°C, 4h in cold. Results: Consistency identical to original viili and taste is great, similar acidity as Gen 1# Batch B. (Same taste and condition after ~20h in refrigerator).

Gen 3#

Batch 3A[P]: 1l regular low fat milk, poured on top of 2/3 Batch 2A mixed with cultured buttermilk (Which includes Asidofilus & Bifidus bacteria). Batch 3A: 1l regular low fat milk. Room (also milk and viili) temperature 22.5°C. Batches prepared in heat-treated jars (two lids emit a faint vinegar odor).

  • Batch 3A[P] 23h in 22.5°C, 18h in cold. Results: Consistency identical to original viili and taste is great, nicely acidic but not strong. No trace of buttermilk.
  • Batch 3A 23h in 22.5°C, 18h in cold. Results: Consistency identical to original viili and taste is mild but good. No vinegar odors or taste.
Posted on

20180102

Enlisted as an unemployed in an effort to collect funds for the upcoming New York residency. I have some savings and gigs scheduled but I need to pull in all available resources to fund the trip (grant applications for Taike and Skr failed).

Guests from Brussels are arriving today and staying for a week in our place. Kids are still on their winter vocation and I can’t work at home.

Neighborizome events are being planned and prepared for 18.1.