December 28, 2003

Bruce and Anabel's wedding

My photos from Bruce and Anabel's wedding (on Dec. 20th) are up now.

Go look at them. That's why they're there.

Posted by madhava at 06:25 PM | Comments (1)

All the worlds are stages

The National Theatre in the UK is staging parts I and II of His Dark Materials, based on the Philip Pullman books.

Sir Nicholas Hytner knew as soon as he read “His Dark Materials” that Philip Pullman's highly imaginative recreation of “Paradise Lost” was made for the stage. Love sacrificed, choosing right over wrong, how we become who we are; these are the themes underpinning the story. Never mind getting lost in the dark forest, one wrong step here and it's eternal lobotomy or seeing your soul sucked out by a spectre.

The full article is over at Thanks to David for the link.

Posted by madhava at 06:05 PM | Comments (0)

December 18, 2003

Slow news day

There's a photo of us performing at the Dicken's Christmas Carol Reading on the front page of this week's U of T Bulletin [PDF].

Posted by madhava at 04:12 PM | Comments (1)

December 09, 2003

Unconstrained creativity

Lawrence Lessig gave a talk on "free culture" at the O'Reilly Open Source Conference on July 24, 2002; it's been captured online as a flash presentation (you'll need sound — it's him talking over his slides). It's fascinating, both for the content and his enviable presentation style.

Here's a link to the introduction page. Once there, you'll want this link to start the presentation:

Posted by madhava at 02:35 PM | Comments (2)

December 05, 2003

Chocolate is the new wine

CHOCOLATE is the next coffee," confided one importer.

"Chocolate is the new olive oil," said a chocolatier.

"Chocolate now is where cheese was 10 years ago," a pastry chef asserted.

In the beginning, there was wine. And there were wine tastings and wine snobs and wine-of-the-month clubs. Then olive oil, vinegar, cheese, coffee and butter followed into the American culinary consciousness. Now the appreciation of fine chocolate seems poised to become the next gastronomic parlor game.

Read more in the New York Times.

Posted by madhava at 05:29 PM | Comments (0)