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75central

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Photographer, software architect, whatever.

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I worked for him at INA as a researcher and IT guy while a student at Texas A&M in the 1990s and helped design and build INA's first computer-based system for tracking and tagging artifacts and photographs. We had a couple of early Nikon Coolscans and had interns feed those all day long to scan what had to be hundreds of thousands of negatives and slides...they still hadn't finished by the time I left a couple of years later. Dr. Bass had great stories to tell and I always liked hearing about his adventures. RIP.

I self-host a couple of blogs using Wordpress. For over eleven years, I've posted a photo every day at https://www.75centralphotography.com/, but that's not really writing. For writing, I've just recently spun up http://www.robotsprocket.com/ to share ephemera, code and other things I've found interesting. Having played around with Medium, Squarespace and Wix, I find WP to be superior in its flexibility and the fact that I'm ensured that I own the content.

One of my previous companies did this same thing, but the meeting where people were being laid off (myself included in that group) was held in the large break room. Everyone was crammed in there while a rep from an outside firm retained to actually do the layoffs read a pre-prepared statement. What made it super-awkward was the vending machine guy was there restocking the Coke machine and no one asked him to leave.

Same here. I work from home and before this whole thing started, I'd generally get ~250 Mbps down. Over the last few days, since people started WFH and kids were out of school, I'm lucky to get maybe 15 Mbps. At one point yesterday, I was getting 1.2. Also have seen DNS resolution issues off and on for the past couple of days.

Impossible Pork 7 years ago

My problem with the Impossible Whopper, at least when I tried it, was that the texture was too much like the bread, so the mouth-feel was off. But maybe I'm so use to eating beef burgers that I expect there to be be gristle/other weird bits to give some texture. I thoroughly enjoy the Beyond Meat burgers, though, as their texture is more meat-like than my admittedly-limited exposure to the Impossible burger.