Random notes, links, quotes and other miscellany that may or may not give insights about me.
I was born and raised in Ft. Wayne, Indiana, but headed to R.P.I. in Troy, NY for college. I graduated with degrees in computer science and physics in 1996 and took a job as a software developer at Westinghouse's R&D center in Pittsburgh, PA. While there, I fell in love with the city and their football team. I married my wife, Melissa, in 1998 and moved back to Indiana while she finished up medical school and residency. I kept slinging code, first for Multiplicity (which no longer exists) and then for Interactive Intelligence — a great company that I cannot recommend enough.
When Melissa completed residency we packed up and headed down to Bloomington so that I could go back to school studying cognitive psychology and cognitive science this time. Seven years later, after a great education and lots of time dedicated to teaching, my formal education is complete.
When I'm not working on research, teaching, or taking care of the chores associated with day to day life, I fill my time with food related pursuits (baking, cooking, reading about baking and/or cooking, and enjoying food in all its various forms), watching professional football, wandering the farmer's market, and running with the folks from BARA and the Indiana Running Company.
Lately I've been having considerable success with the formulas from Ken Forkish's Flour Water Salt Yeast. The starter is low-maintenance, the technique is relatively straighforward, and the loaves have been great. Out of probably a half-dozen different naturally leavened technqiues I've tried, Forkish's are the first to turn out consistantly tangy sourdough.
Unseen City by Nathanael Johnson
The Martian by Andy Weir
The High Mountains of Portugal by Yann Martel
Zone One by Colson Whitehead
Nothing to Envy by Barbara Demick
A Time to Keep Silence by Patrick Leigh Fermor
The Supper of the Lamb by Robert Farrar Capon
A quote about cooking from The Supper of the Lamb by Robert Farrah Capon. It applies equally well to many other pursuits (such as teaching or running):
"Mere facility, of course, is no more a guarantee of good taste in cooking than it is in music; but without it, nothing good is possible at all. Technique must be acquired, and, with technique, a love of the very process of cooking. No artist can work simply for results; he must also like the work of getting them. Not that there isn't a lot of drudgery in any art—and more in cooking than in most—but that if a man has never been pleasantly surprised at the way custard sets or flour thickens, there is not much hope of making a cook out of him...Interest in results never conquers boredom with process."