Category Archives: Science & Technology

The Salt of the Matter

Recently I was looking into the matter of salt (as one does). Salt is a mineral made mostly of sodium chloride, and in its crystalline state is also known as rock salt or halite. It is essential for life in general, is present in our oceans, and is one of our five basic tastes (sweet, sour, bitter, umami and salty). As a spice, it is the oldest in the world; gathered along dried seashores from evaporated tidal pools, hunter-gatherers soon learned to value it.  Even as far back as 6000 BC, intentional salt production (by boiling or evaporating seawater) was around.  Since ancient times, it has been used as a seasoning, a preservative (whether air-drying in salt or through the brining process), a disinfectant, a unit of exchange, and ceremonial uses. Newborn babies were rubbed with salt to disinfect them (see Ezekiel 16:4 as an example of this ancient practice).

The word brings quite a few things to mind, from culinary to military to spiritual:  One speaks of seasoned soldiers – those who’ve seen action and have learned how to respond rightly in a crisis.  Roman soldiers were given an allowance for the purchase of salt; it’s where we get the word salary (salarius – Latin, pertaining to salt), and worth one’s salt is thought to come from that concept of the Roman soldier’s payment. The phrase above salt, referring to someone high in rank or honour, came from the seating position that a person would be invited to take at a dinner party – the salt being placed in the middle of the long dining table; the more honoured a guest, the closer they sat to the host at the head of the table, above salt (used as far back as AD 1200 in that context).

Salt preserves and adds flavour by bringing out the full bouquet of flavour within the thing it’s added to.  It enhances a sweet melon or a savoury slice of meat.  Seasoned just right, even a lowly carrot or potato can become an explosion of taste.  In Colossians 4:6, the apostle Paul uses this culinary metaphor:  “Let your conversation be always full of grace, seasoned with salt, so that you may know how to answer everyone.”  Applying the qualities of salt to our speech, let it always be full of good taste, preserving the honour of those with and about whom we speak, bringing out their potential, enhancing them.  Such speech is applicable in every situation; such a reply is never wrong.  How we say something is at least as important as what we say; that’s the salt of the matter.  Salt was also used by ancient armies to symbolically curse the fields of a conquered area (it is erroneously thought that the salt was sown to make the land unproductive, but it would take a prohibitive amount of salt to accomplish that, so it’s logically rather a symbolic than literal salting).

Salt also gives us several more idioms than those mentioned above:

  • To take something with a grain of salt – from Modern Latin, cum grano salis. It means not to believe something at face value, or take something completely seriously.
  • (To go) back to the salt mines – (To go) back to work
  • To rub salt in (someone’s) wound – To make someone’s problem or bad situation worse
  • Salt of the earth – a good, honest, upright person
  • To salt (something) away – To save money or other item for another time or purpose
  • Salty dog – An experienced sailor (nickname due to the salinity of the sea)

Today, most countries have a wide variety of salt available: The typical salt in western societies is called “table salt”, and it has been iodized with iodine since 1924, to correct the deficiency of iodine in the average diet. The deficiency can lead to thyroid problems in adults and cretinism in children. Another mineral sometimes added is fluoride, to prevent tooth decay. The additives vary from country to country, which may also add to the variety and regional differences in taste.

Salts

The variety of salts found in my own kitchen

Sea Salt is just that – from the sea, including traces of algae, salt-resistant bacteria and also sediment impurities.

Bamboo Salt (Jukyeom) is prepared by roasting salt in a bamboo container plugged with mud at both ends; it absorbs minerals from the bamboo and the mud, which in turn adds a distinct flavour to the salt.

Celtic Sea Salt, also known as grey salt (from French, sel gris), is harvested by raking salt crystals off of the bottom of tidal pools along the coast of France. It’s got a distinctive briny flavour.

Fluer de Sel (Flower salt), is another tidal salt from France, but its crystals are paper-thin flakes taken from the water’s surface. Because of the labour-intensive harvesting, it’s known as the “caviar of salts” as it is the most expensive salt on the market (1 pound of salt can be $20). Any salt harvested from the water’s surface creates flakes, so there are less expensive varieties available.

Kosher, or kitchen, salt is coarse-grained and non-iodized and used for things like cooking or pretzel-making.

Pickling salt has a very fine grain to speed up the dissolving process in cooking or brining.

Gourmet salts often have other spices or elements added or infused into the salt grains.

Kala namak (Nepalese for black salt) is a Himalayan salt that’s been packed into a container with charcoal, herbs, seeds and bark, then fired in a furnace for a full day before it’s cooled, stored and aged. This process gives it a distinctive reddish-black colour, a pungent, salty taste and the faint sulphurous aroma of eggs, which lends vegan dishes the taste of egg.

Pink Himalayan Salt is rock salt mined in the Salt Range mountains of the Punjab region of Pakistan, and the colour comes from trace impurities found in the soil, ranging from transparent to beet-red. It is comparable to table salt in taste, though it lacks the health benefits of the latter. This salt is especially popular as it is erroneously purported to have special health benefits for everything from reducing ageing, clearing up sinus problems, to increasing bone strength and even more dangerous presumptions – a modern-day snake oil medicine. It is fine as a supplement to, but not a replacement of, our salt intake.

Hawaiian Black Lava Salt is a sea salt harvested from the volcanic islands of Hawaii, and it gets its deep, black colour from the additive of activated charcoal. Alaea Salt is an unrefined red Hawaiian salt; its colour comes from the reddish, iron-rich volcanic clay called alaea, and it adds a robust flavour.

Persian Blue Diamond Salt is extracted from salt mines in the Semman province of ancient Persia (now Iran). Mineral deposits add small flecks of blue to some of the crystals, giving it its name.

Smoked Salt is slow-smoked up to two weeks over a wood fire of hickory, mesquite, apple, oak or alder wood, and it adds a smoky flavour to dishes.

Cyprus Black Lava Salt comes from the Mediterranean Sea. These crystals are formed through natural evaporation; mixed with activated charcoal, the grains look like miniature pieces of charcoal and have a very mild salt flavour.

Red Wine Salt comes from France (where else?); I have one called Fleur de Merlot. It is a coarse-grained salt mixed with wine and then allowed to evaporate, infusing the salt grains with a dark red wine flavour. It goes well with robust flavours with which you might serve Merlot wine.

New Zealand Lake Grassmere Salt: Seawater from the deep is brought to seaside ponds surrounding Lake Grassmere in New Zealand, and at the end of the summer, salt crusts are lifted from the bottom of the ponds.

In some cultures, salt is not a staple condiment, replaced instead by high-sodium ingredients that fulfil the function of salt: Soy sauce, fish sauce, or oyster sauce, to name a few. I cook a variety of dishes, and all of these have their place in my kitchen; you can’t cook an authentic-tasting Asian meal without them.

There are probably thousands of types of salt in the world; each one has its own distinct colours and flavours due to the mineral deposits that seep into the water before or during the evaporation process, or because of additives such as wine, crushed tequila worms, rosebuds or herbs.

Because salt is used as a preservative, many processed foods include it. Over-consumption of salt can lead to health problems – just think of a salt-brined fish, and apply that principle to your organs to get an idea of what happens. I use processed foods sparingly – mainly things I cannot process myself, such as canned tuna. Be aware also of the amount of salt included in spice mixtures; it is hidden in most pre-made items (unless sugar is used as the preservative – but that’s another story). The best way to control your salt intake in a day is to eat fresh fruits and vegetables, and make things like spice mixtures and batters from scratch – that way you’ll know exactly what you’re putting into your body!

The next time you reach for the salt, pause a moment and consider where it came from: It could be from the ocean or from a salt mine deep in the earth; it could be from a tidal pool bottom or top or the scum of a pond. It could have intentional additives or random mineral impurities that add to its flavour. Even the humble salt crystal, when seen under a microscope (below), takes on a grandeur that has the thumbprints of a grand Designer.

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Calligram #2: Ammonite

When in Lugano on holidays, we’ve gone occasionally to the Meride Fossil Museum, which houses fossils found in the Monte San Giorgio geological layers. High in the mountains, sea creatures’ fossils are found, which is an amazing fact when you realize that the nearest ocean is hundreds of kilometers away today, and the deposits are 480 metres above modern sea level. To visualize the information, I made a calligram of an ammonite; see if you can spot my name and date of creation in the image. Click on the picture to enlarge. Enjoy!

 

DSCN0866

[As always, if you are interested in using this elsewhere, please ask my permission, and give credit where credit is due (i.e. link to my blog and all that…) Thank you!]

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History Undusted: New Year’s Day

Happy New Year!

Happy New Year VintageOn such a day more than any other time of the year, one tends to think of time. Time has been personified through Father Time for centuries, with the New Year usually being a baby. But what we assume is a universal start of a new year actually isn’t. By the Julian calendar, today is 19 December 2018; by the Gregorian, 1 January 2019.

Perhaps it would help to review the Julian and the Gregorian calendars:

The Julian calendar was introduced by Julius Caesar in 46 BC as a reformation of the Roman calendar, which had months of 29 or 31 days (except February, which must have confused even the contemporaries of the system – it had 28 days or 23 or 24 some years). The Julian calendar has been gradually increasing in discrepancy to the Gregorian calendar, which means that currently, it is 13 days behind. It is still used today by the Eastern and Oriental Orthodoxy, and the North African Berbers.

The Gregorian calendar was introduced by Pope Gregory XIII in October 1582. The corrections spaced leap years to a set rule, making the average year 365.2425 days long. The rule is that every year exactly divisible by 4 is a leap year except those exactly divisible by 100; of the years divisible by 100, if it is exactly divisible by 400, it is a leap year. For example, the year 2000 was exactly divisible by 400, so it was a leap year; 1900 was not, so it wasn’t a leap year (it is exactly divisible by 100 but not 400).

Even though the Gregorian calendar is the only one most westerners have grown up using, it is not the only calendar in use – not by a long shot. There are many religion-related calendars, so some people grow up with 2 calendars (Ethiopian Coptics, Hebrews, and Chinese, to name a few). Added to the confusion is the civil interpretation of the leap year day of 29 February: If you were born on 29 February, in China your birthday in common years would be 28 February but in Hong Kong, it would be 1 March.

When the Gregorian calendar was introduced, imagine the confusion it must have led to (as it was not implemented everywhere at once): Pope Gregory XIII had no authority beyond the Catholic Church and the Papal States of the time, yet he was proposing changes to the civil calendar; this required adoption by the governing rulers of every individual country to have legal effect. It meant that, for the countries which adopted it, they had to have dual dates for clarity with neighbouring states and for their own people who were still adjusting to the fact that they’d just lost nearly 2 weeks. Other countries made a gradual transition, which must have confused things even more; for instance, Scotland adopted 1 January as the beginning of their New Year (previously, around 25 March) in 1600 (making 1599 a very short year), but didn’t switch to the Gregorian calendar until 1752, whereas the rest of the United Kingdom made both switches in 1752, meaning that for 152 years, Scotland’s dates were out of sync with their neighbouring countries.

So the next time you wish someone a Happy New Year, remember the privilege of sharing a mutual understanding of the same date with that friend. Even in our global village, it’s not something we can take for granted!

New Year 2019

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History Undusted: Celebrating Amalie Noether

The celebration of this relatively unknown figure highlights her brilliance in the face of staunch sexism.  As a woman, I still feel sexism today, though it’s far more subtle – the glass ceilings still need to be broken through, and the duplicity of definition needs to be redressed (name any male characteristic, and often the negative reverse is applied to women, whether stated or subconscious; e.g. a man may be assertive, but if a woman shows the same spirit, she’s often labelled as aggressive). Though they paved the way for a better path for many women, Amalie and her female contemporaries faced brick ceilings and walls.

Born in 1882 in Erlangen, Germany, Amalie was born into a family of brilliant mathematicians, yet had to beg to be allowed to study at University; when she aced her audited courses, they only reluctantly acknowledged her achievements. She was an unpaid, unsung heroine for years, yet Einstein himself referred to her as “the most significant creative mathematical genius thus far produced.”  To read more about her story, and details of her scientific breakthroughs, please click on the image below.

 

Amalie Noether, Mathmatician

Amalie Noether  (Wikimedia Commons)

 

 

 

 

 

Originally posted on History Undusted, 23 March 2015, by Stephanie Huesler

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Snapshots in History: The Bulletproof Vest

Bulletproof Vests

Talk about trust!

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Filed under History, History Undusted, Images, Military History, Science & Technology, Snapshots in History

The Art of Diatom Microscopy

 

John Quekett.jpg

John Quekett

Recently, I came across an interesting piece of history:  During the Victorian Age, people were fascinated with nature, excursions, and technology.  Microscopes were becoming accessible to the rising middle classes of England, and one man, John Quekett, was fascinated by both microscopes and phytoplankton. He wrote a book called Practical Treastise on the Use of the Microscope, which was a hit among the Victorians, and they began discovering a hidden world of tiny creatures known as plankton and diatoms.

 

Plankton is what makes the ocean waters green, or aqua-blue – the differences are not only the sand or rock colour of a particular region, but also the density of microscopic life in the water. The denser the population, the lower the visibility. A teaspoon of seawater can contain a million living creatures. Regardless of their size, they underpin the marine foodchain, and indeed, all life on earth: Diatoms, which is the most common type of plankton, number in the trillions (there are over 100,000 known species to date), produce more than 20% of all oxygen on earth, and contribute nearly half of the organic life in the oceans. The shells of dead diatoms can cover the ocean bed as deep as half a mile in places, and they fertilize the Amazon basin to a tune of 27 million tons annually.

The Victorians knew very little of all that; they were at the dawn of discovery, and modern sciences owe a lot to those early intrepid explorers – women and men who braved the weather, cliffs and oceans in (heavy skirts and) leather shoes to discover, explore, and appreciate nature.  Not only did they discover it, but they began making beautiful arrangements from the various shapes – they would display their microscopic artwork to friends, much like we might look through someone’s holiday photos today.  These were known as Rosette Slides, and there is still one famous artist keeping this art form alive today: Klaus Kemp, known as the Diatomist. Here are just a few of his masterpieces; to see more, just google his name. The two links in this article will take you to two short videos on the topic.  Enjoy!

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History Undusted: The Immortal Life of Henrietta Lacks

Henrietta Lacks, Immortal HeLa CellsIf you’ve ever taken any medication stronger than an aspirin and benefited from it, chances are that you owe your thanks to an African American woman who never lived to hear your tale.

Born in 1920 as Loretta Pleasant, when her mother died giving birth to her 10th child and the father could not support the family, the children were divided among relatives to be raised.  Loretta, who became known as Henrietta, was sent to live with her grandfather, Tommy Lacks, who lived in a two-storey log cabin (former slave quarters) on the tobacco plantation of her white great-grandfather.  After having five children with her first cousin, whom she married after their first two children were born, she died at the age of 31 of cervix cancer.

What is most remarkable about her life is something she never knew:  During the diagnosis of her cancer, done at Johns Hopkins (the only hospital near her home that would treat black patients), her doctor, George Gey, was given samples of her cervix for biopsies. Before this time, any cells cultured from other cells would die within days.  Dr Gey discovered that her cells were remarkably durable and prolific.  A selection of her cells was isolated and cultured (without her knowledge – back then, permission wasn’t necessary for what was considered tissue waste) into the immortal cell line that became known as HeLa Cells; they are still in use today worldwide, being the first human cells to be cloned successfully, in 1955.

HeLa cells are so prolific that if they land in a petri dish, they will take over; they have been used to create the vaccine against Polio, in research for AIDS, gene mapping, cancers and countless other projects; to date, scientists have grown over 50 million metric tonnes of her cells*, and there are nearly 11,000 patents involving these cells.  Her name should be known, and as the godmother of biotechnology, her history deserves to be undusted!

For a fascinating book on this topic, see The Immortal Life of Henrietta Lacks, by Rebecca Skloot. I’ve read it, and had trouble putting it down!

*For a more detailed article in the New York Times, click here.

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Upgrades & Technostalgia

Computer UpgradeThere’s no denying the fact that computers are huge blessings – combined with that little invention called “internet” they’re an unstoppable pair… until they stop, and life comes to a screeching halt.

That happened last week, as our main office computer gave up the ghost, after fighting a long, painful demise.  My own laptop, from which I write, has been limping and is in need of repair, but it was our only lifeline to ordering a replacement… done, and three days later, the packages arrived!  I’ve spent the better hours of 5 days sorting out things like transfer of emails and contact lists, programmes, updates, software and hardware setups, and patch-jobs to get old programmes to understand the new ones and vice-versa!

Instead of the “old fashioned” desktop computer with a huge processor that either stands on the floor and collects cat hairs and dust bunnies or stands on our desk and collects dust bunnies and cat hairs, we decided to go with a laptop hooked up to a docking station and two screens.  Sweet!  And yes, I can use both… it’s great when I’ve got research documents open while writing, or doing translations or editing two documents simultaneously.  Now, to get my laptop repaired.

It’s amazing how we’ve become so dependent on computers, isn’t’ it?  Personal computers didn’t really begin to enter households in any significant way until around 1990; technically, they hit the market in the early ’80’s, but the products were mostly limited to electronics geeks and university libraries.  We got our first home computer in 1993, and it had RAM of a whopping 256 MB!!  How could anyone ever use THAT much??  Now we’ve passed Gigabytes, and we’re into terabytes (TB, 10004 ), and it won’t be long until we’re into petabytes (PB, 10005), exabytes (EB, 10006 ), zettabytes (ZB, 10007) and yottabytes (YB, 10008).  I remember writing business letters in DOS – back before Windows, virtual desktops or virtual wallpaper had even been dreamt of.  I remember floppy discs – the latest in technology, now used as drink coasters somewhere in the world, I’m sure.  5-inch floppy discs became passé with the advent of (gasp!) 2-inch version… how could anything that small have so much space on it (1.44 MB).  Imagine – back in the advent of computers, there was no Microsoft, no Amazon, no internet, no cloud storage, no dropbox, no websites, no Skype… they were essentially an information processor, with transfer of information only possible through a floppy disc or good ol’ fashioned printouts and photocopies (we won’t even go into the whole issue of the love-hate relationship most secretaries had with the first few generations of photocopiers).

Do you remember cassette tapes?  Polaroid cameras?  Now music is on a cloud or virtual shelf, and selfies and Instagram have made physical print photos nearly obsolete, except as an art form.

20 years later and these things all fit in your pocketMobile Phone History

 

These images show how far we’ve come in less than 40 years.  But you ain’t seen nothin’ yet.  Check out these up-and-coming products or concepts that are in the making:  Just hover your cursor over each image for more information.

 

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Space: The Final Frontier

For you Sci-Fi buffs out there, that title will be very familiar, as it is the opening line of the Star Trek manifesto.  The novel I’m working on at the moment is just that – Sci-Fi, albeit not Star Trek.  It nevertheless takes me into space, and that’s always a fascinating thing!  So here are a few fun facts about what lies beyond our atmosphere:

  • Jupiter’s Ganymede is the largest moon in the Solar System, and is even larger than the planet of Mercury.
  • Venus is the hottest planet in the solar system, with a surface temperature of 460°C. A day on Venus is 243 Earth-days long, but its year is only 224.7 days; Venus spins backwards on its axis.
  • Oxygen is the third most common element on the Sun, after helium and hydrogen.
  • A neutron star is the strongest known magnet in the universe, and such stars are among the fastest-spinning objects observed, spinning up to 500 times per second.
  • Since 1992, when the first exoplanet was discovered, there have been 3,728 confirmed planets in 2,794 systems, with 622 systems having more than one planet.
  • About 1 in 5 stars comparable to our sun have an Earth-sized planet in the habitable zone (known to scientists as the “Goldilocks Zone”). It is assumed that there are 200 billion stars in the Milky Way Galaxy alone; based on that, there would be 11 billion potentially habitable Earth-sized planets in our galaxy (and up to 40 billion if you count red dwarf stars as well).
  • Proxima Centauri is the nearest star to us beyond the Sun.
  • Russia is larger than the entire surface area of Pluto.
  • The largest known star is Westerlund 1-26, which is 2,000 times bigger than the Sun.
  • Olympus Mons, on Mars, is the largest volcano in the solar system. Due to the low gravity of Mars and the lack of plate tectonics, it has been able to grow to three times higher than Mount Everest.
  • Dark matter and dark energy are thought to make up nearly 95% of all matter in the universe.
  • The Boomerang Nebula (also known as “the Bow Tie Nebula”) is the coldest known place in the universe, with a temperature of 1 K (−272.15°C; −457.87°F).
  • The Sun is growing, but we won’t have to worry about it for a few billion years, when it will become close enough to swallow the Earth.
  • On Mercury during the day, the Sun rises, stops, and then sets where it rose.  It rotates on its axis exactly three times for every two revolutions it makes around the Sun, meaning that, if you lived on Mercury, you would only see one day every two years.
  • The Sun’s core releases the equivalent of 100 billion nuclear bombs every second, and its energy is emitted as heat and light.
  • The storm on Jupiter known as the ‘Great Red Spot’ has been going on for at least 350 years; it’s so large that dozens of Earths would fit into it.
  • A supermassive black hole is thought to be present in the centre of nearly every galaxy, including our own (ours is a runt compared to the average size).
  • Shooting stars really aren’t stars; they’re meteors – and even then, they are often only dust particles falling through our atmosphere that vaporize due to the heat of friction with the atmospheric gases. If they are large enough to survive the journey through our atmosphere and impact on the ground, they are called meteorites.
  • We are in constant motion; planets move within the solar system, the solar system moves within the Milky Way Galaxy, which in turn moves within The Local Group of Galaxies; the local group is moving toward the Virgo Cluster.
  • Apollo 14 astronaut Alan Shepard left two golf balls on the Moon in 1971.  They’re still there:  One is in the Javelin Crater, and the second fell near where the ALSEP (Apollo Lunar Surface Experiment) was deployed.
  • The Moon’s Javelin Crater gets its name because on the Apollo 14 mission, fellow astronaut to Shepard, Ed Mitchell, threw the Solar Wind Collector staff as a make-shift javelin.
  • Uranus has 27 known moons, all of which are named after characters from the works of William Shakespeare and Alexander Pope.
  • Jupiter has 69 known moons.
  • Jupiter, Saturn, Uranus and Neptune have no solid surface to land on, being comprised of gas.
  • Did you know that the Earth is actually a ringed planet by now?  At the last official count (2013), more than 170 million pieces of space junk debris smaller than 1 cm (0.4 in), about 670,000 debris 1–10 cm, and around 29,000 larger debris were estimated to be in orbit; these clouds (in both the geosynchronous Earth orbit and the low Earth orbit) make it hazardous for spacecraft, due to the dangers of collisions; they basically sandblast craft, which makes the launch of equipment like telescopes or solar panels extremely susceptible to damage.
  • Below 2,000 km (1,200 mi) Earth-altitude, debris are denser than meteoroids; most are dust from solid rocket motors, surface erosion debris like paint flakes, and frozen coolant from RORSAT nuclear-powered satellites (according to Wikipedia).  Maybe it’s actually a good thing that we can’t make it to other planets to colonize…

Below are images from APOD – enjoy!

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Digital Echo Chambers

This article is longer than my usual blog, but please bear with me; the issues below affect all of us, and they are important to become aware of; after all, you can only keep an eye on something you see.

I watched a fascinating TED talk recently about an African American man, Theo E.J. Wilson, who went “undercover” online as a white supremacist.  He did it in order to try and understand where some of the internet trolls who were attacking him were coming from, and to try and discover where they were getting their “information” and ideas from.  His findings were insightful.

He discovered something that has become more and more obvious to me lately, and that is that we all live online in “digital echo chambers”.  The definition of echo chamber is “A room or other enclosed space that is highly conducive to the production of echoes, particularly one that has been designed and built for this purpose.  An insular communication space that is of no interest to outsiders or refuses their input.”

The echo chamber is harmless, though annoying, when it comes to shopping or interest feeds; but it can be catastrophic when it comes to life decisions and social or political views.

“If you surround yourself with voices that echo similar opinions to those you’re feeding out, they will be reinforced in your mind as mainstream, to the point that it can distort your perception of what is the general consensus.”

Alan Martin, Wired

Echo Chmaber

Big Brother

The question growing in my mind is, am I telling algorithms online what I want to see/hear/learn, or visa versa?  I’ll give a few examples of what I mean:

Sitting at my dining table chatting over a tea with a friend, our cell phones sat off to one side.  We were chatting about holidays, and she spontaneously mentioned Mallorca (Spanish islands).  The next time we looked online, we both had ads for Mallorca.  This has happened many times – that a live conversation in a private home, with no online searches previously made, have resulted in ads, or articles popping up in suggestions; the conclusion is that Google is listening in on your life.  If you don’t have your phone on airplane mode and your cameras blocked (I keep small post-its on both front and back cameras on my phones, as well as my laptop’s camera), chances are you’re giving away a lot more than you want to.  If you tend to say your passwords out loud as you’re typing them in, you may be giving them away.

Facebook & co.

Facebook, theoretically a social media site to connect with your friends, in reality decides what it is you see, and whose activities you see in your feed.  I haven’t been on Facebook regularly for several months now as I removed it from my home tabs on my browser; that one move has saved a lot of time otherwise being wasted!  Now, when I look on Facebook, I literally see the home feed activities from only a handful of friends out of 300+; most of what I now see in my home feed is Facebook ads, FB suggestions, memories they’ve selected, and unrelated video stream suggestions.  They’re trying to draw me in; but they’ve missed the memo that I’m only there for real connections with friends, and I intend to keep it that way.  Maybe I should turn on my phone’s Wi-Fi and say that out loud… [Keep in mind that Facebook, or Amazon, or Google are not “they” as in human faces seeing your information; they are algorithms designed to harvest it.]

The more time you spend online, the clearer your digital fingerprint becomes; the more the algorithms know about your likes and interests, the more they will feed you just that information.  The dark side of this is that, if someone has temptations in a particular area, they will be bombarded by tailor-made algorithmic choices, guiding them toward the thing they may be trying to avoid.  A recent article in our local newspaper stated that, according to Netzsieger, a comparison portal, 25% of all searches online are related to pornography.  Let that statistic sink in a moment.

.Com is not .Com

And were you aware of the fact that, if you are outside of the borders of the US, a certain monopolistic shopping portal beginning with “Amaz” has been discriminating against you?  The prices you see are not the prices an American within the borders of the US are seeing.  I found this out recently when I was running a sale on one of my books; the sales price was 99 cents; the usual price is $2.99.  But when I went on (I am a registered kindle customer at .com) to see if the sale had begun, the only price I saw was $3.56.  That’s nearly a 20% price increase; no sale in sight.  When I asked them about it, they gave a fluff algorithmic answer, but did not address the real issue.  And they never answered my question whether I, as author, am being paid commission on the higher price or not.

It makes me wonder what else they’re not telling me as both author and as customer, and what else they’ve been charging me more for (likely, everything) than if I lived within the borders of the US; as a result, I’ve taken my online shopping elsewhere.  I will be doing further investigation into this, and if you do online shopping, I would recommend you do the same, and call them on the carpet about it – write complaint emails, and make your voices heard!  Have friends in other countries check out the prices on the same website and product, and compare.

[Now I have another example of the digital eavesdropping:  I’ve been typing up this article in my Word program on my laptop – not directly into the WordPress blog; when I went onto Google to refresh my memory about percentage calculation, I began typing in, “how to calculate” – and it filled in “percentage” – with NO previous such search on my part… they didn’t choose “exchange rate” or any other more common option of mine…]

Breaking Out

So, how can we break out of our digital echo chambers and mess with the results of algorithms?  There are quite a few ways, actually:  Below are a few links to articles about that very topic.  I would encourage you to get informed, and put into action various methods to burst the digital bubble, and breathe in the fresh air outside your echo chamber.

Five Ways to Break Out of Your Online Echo Chamber

You can break out of your echo chamber – and here’s how

How To Break Out Of An Echo Chamber – Your Bubble

 Escape the echo chamber: How to fix your Facebook News Feed

5 Super Easy Ways to Eliminate Your Echo Chamber

Fake news, echo chambers and filter bubbles: Under-researched and overhyped

 

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