WWW:Wonder

[amazon_link id=”0441019765″ target=”_blank” ]WWW: Wonder[/amazon_link]

It’s not often that a trilogy gets better with each book, but Rob Sawyer has managed it in spades with his Webmind trilogy. In WWW:Wake we got the birth of an AI made up of mutant internet packets and connected to the world through a device that let a blind girl see, and in Wake we got to see both of them grapple with coming of age in a world made suddenly visible to them. In Wonder, it’s time for Webmind and Caitlin both to grow up and deal with the realities of reality. With great power comes great responsibility, but only if someone can hold you accountable for your actions. So far the US has tried to kill Webmind once, and it’s sitting on the fence about taking another shot at it.

Granted, the supermind’s first act was to eliminate all spam, and it really does seem to care about humankind…but it’s evolving rapidly, and who’s to say that it will always care about us?

The Webmind trilogy may be the best thing Rob’s written, and I mean that as high praise. Granted, he’s not one of the uber-literary authors like China Mieville or Tim Powers, and he’s not as hip as fellow Canadian Cory Doctorow, but even if Rob can’t do angst, the whole Webmind trilogy is full of thought provoking ideas worth some thought.

I’m looking forward to writing a critical review with all sort of references to other AI stories  (Feel free to give me your suggestions) in April, when it’s officially published, but until then, I”m just recommending it to fans of AI, YA, RS, and of course good books. You could start with Wonder, but you’d be cheating yourself the fun of Wake and Watch.

I got up this morning and made soup (over coffee) for lunch

I got up this morning and made soup (over coffee) for lunch

Sure, I’ve got all kinds of
soup in the freezer.
But I wanted something
I didn’t have.
Ain’t it always the way?

A cup of onions sliced thin
sauteed with some garlic
till soft.
One clove had a green bud
it must think it’s spring.

Into a quart of water with
8 oz of tomato sauce
and a teaspoon of chicken base
(stock purists, get off my case)
for 15 minutes of cheerful open simmer.

Yeah, yeah, so what?
Wait for it.

Two cups of tortilla chips left over
from yesterday’s office party
(Except for the ones I stole
waiting for stuff to simmer)
and 4 ounces of sauteed pork
(I thought it was chicken
when I took it out of the freezer).

A teaspoon chili, 1/4 each of cumin
and cayenne.
Head for the shower
while it bubbles
and thickens.

A call from Daniel
walking his dog
while I blend with the little Braun
I call it Eva.
It’s ground pork now.

You know what it needs?
Besides cilantro
which I don’t have.
A little sour cream
if it hasn’t gone bad
(and it hasn’t).

Hey. This rocks.
Maybe I’ll have soup
for breakfast?

Don’t Be Such A Scientist

[amazon_link id=”1597265632″ target=”_blank” ]Don't Be Such a Scientist: Talking Substance in an Age of Style[/amazon_link]In Star Trek IV: The Voyage Home, Spock, poster boy for reason, emotionless logic, and science, goes through a battery of tests to determine if he’s sufficiently recovered from having been recently dead to go back to join the world. Though the cube root of negative infinity comes easily to him, he’s completely stumped by the last question.

“How do you feel?”

In “Don’t Be Such A Scientist,” author/scientist/film-maker Randy Olsen points out that Hollywood knows something that scientists were never taught. Communication needs to convey feeling if its going to have impact, and scientists, in true Spockian tradition, have been taught to divorce themselves from feeling, lest it muddy the data. Continue reading →

#10 Chicken and Sausage Gumbo

Fat Tuesday’s coming up this week, so the only soup I could possibly consider is a gumbo. I’ve made a few gumbos, but never as good as the ones I’ve had at the Gumbo Shack in New Orleans French Quarter. The weather here in Alexandria is a fine early spring rain, with plenty of buds on the tree outside my window. I’ve got Zydeco on Pandora and andouille sausage in the pan. The only thing that could be better would be if I was in the Big Easy sipping coffee with chicory at Cafe du Monde on the bank of the Mississippi.

This is a simple gumbo, made from the Louisiana Holy Trinity, Onion, celery, and bell peppers, with sausage and chicken, garlic and Zatarain’s seasoning. Oh, and of course a roux made from flour and oil and stirred over medium heat until it’s the color of lightly roasted coffee. Continue reading →