I think I have arranged to transfer the inherited IRA money from my mother's account at BNY to a new account in my name at Fidelity. It's at Fidelity because they were willing and able to do this, rather than telling me that I would have to go somewhere else to get a medallion signature.
A couple of weeks ago Adrian's advisor at Fidelity said that they could provide the medallion signature, and would do it for free because she has an account there. When she called this morning to make an appointment, they told her that they couldn't do that for her partner, but if I created an account today to transfer the money into, I could go there tomorrow and get the medallion signature. So, I called Fidelity to set up the account.
That went more smoothly than I expected. Someone walked me through the process of creating the new account, and setting up the transfer. He said the Fidelity back office people will take care of moving the money, and he didn't think I would need the medallion signature, meaning I don't need to go to their office. The website said the "estimated completion date" was Dec. 16, and the man I was talking to said it would probably be sooner than that.
I want this to be done before the end of the year, so I can take the 2025 required minimum distribution.
I am hopeful that this will work, even if they call me and tell ne to come in and get the medallion signature guarantee.
For some reason a lot of this year's choices deal with apocalypses, giant sea monsters, and various sorts of prejudice.
I'm never quite sure what to say about these mixed bundles since they don't fit into neat categories. Basically, you've got seven different RPGs ranging from horror to extreme silliness - I'm looking at you, Sentai and Sensibility - and if only one or two appeal to you, or you already have some of them, it may be a good idea to look at cherrypicking the ones you want. If you want more buying the bundle will probably be cheaper.
In my ongoing journey to play games from as many countries as possible, I ran across this early example of a game from Hungary. It was developed by Pál Balog with music by Zoltán Mericske, and was brought to English-speaking audiences by the British company Andromeda Software, who specialized in producing English localizations of games made in the Eastern Bloc. (They were the ones who introduced Tetris to the West.)
Bird Mother (or Madár mama in Hungarian) is, as you might have guessed, a game where you play as a mother bird who must build a nest, feed her babies, and protect the young while they fledge. (It's also an early example of a game with a female protagonist!) You might also guess from the release date and the English subtitle "Life's a Struggle" that the game is hard, and you'd be correct in that as well. I was actually impressed by how uncomfortably infuriating the game is to play.
You can play Bird Mother in your browser if you wish to be reminded that whether you build your nest in the First World or the Second, life truly is a struggle.
Title: More Than One Bomb Rating: R Warnings: No Warnings Apply Fandom: 9-1-1, S.W.A.T. Relationships: Donovan Rocker/Molly Hicks, Evan Buckley/Tommy Kinard Tags: Established Relationships, Bombing, Mistaken Identity, Summary: Molly is helping with first aid after an explosion at the mall when she figures out one of Rocker's secrets. Word Count: 1,983
AO3 Tag Wranglers continue to test processes for wrangling canonical additional tags (tags that appear in the auto-complete) which don't belong to any particular fandom (also known as "No Fandom" tags). This post overviews some of these upcoming changes.
In this round of updates, we continued to streamline creating new canonical tags, prioritizing more straightforward updates which would have less discussion compared to renaming current canonical tags or creating new canonical tags which touch on more complex topics. This method also reviews new tags on a regular basis, so check back on AO3 News for periodic "No Fandom" tag announcements.
None of these updates change the tags users have added to works. If a user-created tag is considered to have the same meaning as a new canonical, it will be made a synonym of one of these newly created canonical tags, and works with that user-created tag will appear when the canonical tag is selected.
In short, these changes only affect which tags appear in AO3's auto-complete and filters. You can and should continue to tag your works however you prefer.
New Canonicals
The following concepts have been made new canonical tags:
While some of these tags may be tags and concepts you're intimately familiar with, others may be concepts you've never heard of before. Fortunately, our fellow OTW volunteers at Fanlore may be able to help! As you may have seen in the comments sections of previous posts, Fanlore is a fantastic resource for learning more about these common fandom concepts, and about the history and lore of fandom in general. For the curious, here's a quick look at a few articles about concepts related to this month's new canonical tags:
While we won't be announcing every change we make to No Fandom canonical tags, you can expect similar updates in the future about tags we believe will most affect users. If you're interested in the changes we'll be making, you can continue to check AO3 News or follow us on Bluesky @wranglers.archiveofourown.org or Tumblr @ao3org for future announcements.
You can also read previous updates on "No Fandom" tags as well as other wrangling updates, linked below:
For more information about AO3's tag system, check out our Tags FAQ.
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Please keep in mind that discussions about what tags to canonize and what format they should take are ongoing. As a result, not all related concepts will be canonized at the same time. This does not mean that related or similar concepts will not be canonized in the future or that we have chosen to canonize one specific concept in lieu of another, simply that we likely either haven’t gotten to that related concept yet or that it needs further discussion and will take a bit longer for us to canonize it as a result. We appreciate your patience and understanding.
Lastly, we're still working on implementing changes and connecting relevant user-created tags to these new canonicals, so it’ll be some time before these updates are complete. If you have questions about specific tags which should be connected to these new canonicals, please refrain from contacting Support about them until at least two months from now to give us adequate time to do so.
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Some elders of the borderland still remember the months in 949 when Daxis's Border Port was crowded with war refugees, caused by the outbreak of war between Koretia and Emor.
For a place of somber history, Border Port is an exceptionally cheerful town. Border Port is the only port in the borderland, though you can easily journey to the borderland from points north and south. Disembarking at Border Port, however, places you immediately into one of the liveliest locations in the borderland.
"Lively" is a euphemism for "rowdy." Do not – I repeat, do not – wander here unescorted if you are a woman. Families with small children will probably want to pass through this town quickly, taking overnight accommodations elsewhere.
Unmarried men, however, are likely to enjoy their visit. Sailors have long made this town – one of the oldest ports in the Great Peninsula – their place for recreation. Daxions have happily met their needs. In this mild climate, entertainment is year-round and usually takes place on the streets. Daxion bards sing on every corner, Emorian jugglers stand in every doorway, and Koretian dagger-throwers lay claim over every handy wooden wall. Look out for the last; dagger-throwers don't offer warning before they throw.
Many of these entertainers will have bowls at their feet. These are for coins or – if you do not yet possess peninsularean coinage – for gifts of food. Be generous in your offerings; bards in particular are inclined to offer commentary on stingy listeners, in the form of excruciatingly derisive ballads.
"But what about the women?" Many a northern mainlander has asked me that question. Houses of prostitution are indeed abundant in the Border Port. I mention this, not in order to encourage this distasteful trade, but because these houses are often overlooked by mainlanders who come to the Great Peninsula in search of wives. See the section on courting for more information.
[Translator's note: Readers can take a trip to Border Port in Death Mask.]
Last week was definitely a trifecta of Electrical Stuff.
Okay, I had been suspecting for some time that the fan heater in the front room was an ex-fan heater, and plugging it into a different socket (rather than an extension cord) confirmed this.
Have now ordered a convection heater (Which Best Buy), allegedly arriving tomorrow.
Last Tuesday around 6 am there was a power cut - it only lasted about 90 minutes, but involved a certain amount of resetting appliances which had become confused - also UKPowerNet only finally alerted me about this event by text several hours after things were back to more or less normal.
What I had not expected and accounted for in resetting things was that my clock alarm had decided that the time my alarm was set for was 6 am, so I got a rude awakening the following morning.
The other thing - and this was positively sinister - was that my electric toothbrush suddenly started buzzing away all by itself on the bathroom window ledge and was very very reluctant to be switched off. How is it not scary when this sort of thing happens?
Anyway, next morning it was apathetic about being switched on and is now an ex-toothbrush. A new one - not a top Which Best Buy as those are hugely expensive, but about third on the list which is on promotion at various outlets - currently expected. I have a backup but would rather this had not happened the week I am due for a trip to the dental hygienist.
At Los Pinchos, chef Gaby El Jibaro brings authentic island flavors to Kissimmee.
This is a transcript of an episode of Sparked—a series from Gastro Obscura exploring how one special bite can change an entire life.
Gaby El Jibaro: It looks easy, but to be doing 800 to a thousand pinchos a week…
Hey, I’m Chef Gaby, and this is my truck.
This is basically second Puerto Rico over here. Kissimmee, Puerto Rico, not Kissimmee, Florida. What inspired me to do what I’m doing right now? I love pinchos. I love chicken on steak over there in Puerto Rico. I cook some good chicken kebabs, but over there, they’re the god of chicken kebabs.
Producer: And what are we making today?
Gaby: Basically, I’m making papas jibaras. Papas jibaras is loaded fries, basically.
I’m gonna start doing the kebabs. Chicken kebabs. Already got it here. Marinate it. The marinade? Garlic, honey powder, cumin. That’s the main ingredients on it. Garlic…we use a lot of garlic in Puerto Rico. Garlic is like the god of flavors, you know? So marinate about two days, a day, but not the same day. It can't be the same day. Won’t get that flavor that you want.
Los Pinchos del Jibaro specializes in Puerto Rican barbeque. Corey Woosley / Atlas Obscura
I used to go eat pinchos around—they’ll put it in the fryer, they’ll put it in the flat top….no, bro. Put it in the grill! Give it that char flavor. Give it that original flavor that you’re looking for.
I grew up in Bayamo, San Juan. It’s the city basically, and my grandma basically inspired me. She always be—was selling pasteles. It’s like a Puerto Rican tamale. I wanted to do something similar, and I started this.
I’m gonna start the cheese sauce right now. These are garlic shallots, so I’m basically putting butter so I can make a root. I’m rendering it down, saute in it. The aroma…you smell it? Yeah. I’m gonna start doing the fries and sweet plantains. Do a little salt. Everything gets salt and pepper.
Two years ago I started this. This was basically a boat. It was flat. I started with no roof, and then the customers kept on coming, kept on coming, and I had to do something about it. You know obviously a roof, when in Florida it rains a lot. From there, I just kept going.
Us Puerto Rican—we’re very proud with where we’re from, you know? From our culture. It’s a small island. So to do what we doing in another place, and people knowing about it? It means a lot.
Finish the cheese sauce right now. Milk is the root. It’s the root right here. Flour and the seasoning that put the shallots, garlic. Add the milk, and then add the cheese. Let it melt. If you cook it too long, it’s gonna break, and it won’t taste right. You gotta cook it in a time.
Salt, pepper obviously. You don’t want no bland cheese sauce. Yeah, this is cheese sauce right here. It’s blending the cheese, everything together. I don’t want no lumps on my cheese sauce—no graininess, like some have.
Los Pinchos serves a variety of dishes, all of which put barbeque front and center. Corey Woosley / Atlas Obscura
Now I’m gonna start cutting the meat. Fries, layer of fries, layer of fries. Small gouda and gruyere cheese. So you can chop it up a little bit. Barbecue sauce, now your ketchup, garlic aioli. And if you want a sweet, savory better way to—you know—you could add sweet plantains or bacon to it. So it tastes like smoky, sweet, savory, crunchy. It’s something else. Something else. Papas jibaras.
This is how it should taste: sweet, savory, cheesy. Mmm. Smoky. This is why I wanted to bring this to Kissimmee. Puerto Rican flavor. Cooking to me is a passion, you know? I love what I’m bringing to the people, and the people love what I bring to them, you know? So that inspired me to do better, to do more. And basically, yeah…that’s it.
The father-and-son team brings unforgettable fusions to Kissimmee.
This is a transcript of an episode of Sparked—a series from Gastro Obscura exploring how one special bite can change an entire life.
Toshiyuki “Chinito” Nishio: I’m kind of nervous right now ’cause I’m—I’m with this guy right here. Taught me everything he knows. Wait, no, he taught me everything I know. He hasn't taught me everything he knows.
My name is Chinito. We’re here at Daddy Ninja in Kissimmee, and today we’re gonna teach you guys how to make our world famous Ninja Platter.
Chinito: I was born in Japan, but I was raised in New York. My pops is fully Japanese, but he was born and raised in the Dominican Republic. He met my mom over there. She’s fully Dominican. Family is everything to me, man. As you can see, the name of the restaurant is Daddy Ninja, and ninja is my daddy. You feel me? That’s my father. It’s a family business, and everything I do—everything we do—is for the family.
My pops, man…our pop is the OG, bro. He didn’t go to culinary school. He just took advantage of opportunities that life gave him. For example, just our culture. He took that and implemented it into the food that he makes. Found myself eating a lot when I was young ’cause of my pops. But I was always involved in a sense.
It wasn’t until social media came around and he started going like viral on Instagram and all that that we started doing tours. My dad used to go to different cities and states and bring our menu to certain restaurants, to this club. And because of social media we had audiences in all those places.
We’ve been to so many different places, but the place that showed the most love is the Kissimmee area. This place has shown us so much love that we were like, “Yo, we gotta go over there and do something over there for the people over there.” And this is where we’re at now.
We specialize in Dominican sushi. A lot of people are opposed to sushi when they hear the word “raw.” Raw fish. They’re like, “Hmmmm,” and we’re like, “Nah, hold up. We got ya’ll.” We have sushi with nothing raw. Sushi with shrimp, with steak, with chicken, salami, queso frito. We got sushi that deep fried, we got sushi para los Latinos.
So, we’re gonna make our first sushi roll of the day. It’s the Constanza roll. First thing we do—and this is the seaweed right here. In Japanese we call it nori. Uh huh, let me teach ya’ll some Japanese. So, this right here—the rice—we call it gohan. That mean rice. That’s how you know Goku really love his rice ’cause he called it sunda.
So, we’re gonna go ahead—we’re gonna flip the rice over. First ingredient to the Constanza is avocados. Make sure that each bite has the same amount of ingredients, same amount of flavor. We got cucumbers. Go ahead and start rolling. We got the sweet plantain. It’s not sushi aplatanao, it’s not Dominican sushi without the sweet plantain. You see that right there? How do I explain what a sweet plantain is? It’s similar to bananas. Like, imagine like a very ripe banana.
This is the sushi roll that is inspired by my pop’s hometown, Constanza. Here we got the guacamole, homemade guac. And this right here is the finishing touch. This is our chimichurri. You see that right there? Yeah. They’re nice and sexy. I like it. Give it some more flavor…that’s our eel sauce. And that right there is our Constanza roll. That’s our first sushi roll of the day.
So, this right here I’ll say is one of our most Dominican sushi rolls. It’s called the Cibao, which is also another place in the Dominican Republic. I say it’s super Dominican because Dominicans—we love salami, fried cheese, and plantains. It’s this sushi right here. This is, look, this is the queso frito. It’s the salami right there. We go ahead and we roll and we roll, roll, roll it up. We got our sweet plantain over top. And then the signature flavor for the Cibao is the sauces that we’re gonna use. So, we’re gonna use our traditional eel sauce, but we’re also gonna have our homemade passion fruit sauce.
So our next sushi roll that we’re making today is El Chapo roll, so sushi deep-fried in Doritos. And for that I’m gonna go get Chef Mike. Big Sexy! Yo! You got the Doritos ready? And we’re back!
Chef Mike: Mm, mm, mm. So, El Chapo. I came up with this roll during 2020. It was Cinco de Mayo. I thought Mexican roll for, you know, Cinco de Mayo. I was like, “What goes better than chicken, steak, and Doritos?” So, right now I’m putting mozzarella cheese. I got chicken. And, of course, this right here is the plátano maduro, which is sweet plantain.
Once we’re done with the sushi, we fry it, so we dip it in tempura and then we put it in the Doritos we smashed up. And then we take the sushi and we fry it.
If rolls aren’t your thing, there are plenty of other options on the menu. Corey Woosley / Atlas Obscura
Chinito: So, we have our Chapo here, deep fried in Doritos. They got chicken, they got mozzarella cheese, they got sweet plantain. Everything that you didn’t think would work in a sushi? Working, baby. You know what it is. Go ahead and guac it up, baby. Yeah!
This right here is called ropa vieja, which translates to “old clothes.” Which—I don’t know why they call it that. It make no sense. But vieja is shredded beef, and then we sauce it up. Like if it’s a baby. Ooh.
Chef Mike: Alright, bro, I’m gonna go to the back and grab the stuff for the next platter, alright?
Chinito: Alright, let’s finish this up, man.
Chef Mike: Alright, bet.
Chinito: Ok guys, so we’re gonna make our last sushi roll for the platter. It’s called the Daddy Ninja roll. And I can’t make this sushi without the creator of all this, Mr. Daddy Ninja himself. Daddy Ninja, the one and only.
So Daddy Ninja roll…we got queso frito. That’s fried cheese. We got some chicken, some pollo frito. And, of course, it’s not sushi aplatanao without aplatanao. You don’t know what aplatanao is? You’re gonna learn after this video. We over here cutting the Daddy Ninja roll. And this is our sweet Asian beef right here, guys. Oh yeah. It’s that good stuff right there. Now we’re gonna go ahead and torch it up, baby! Get it nice and hot.
Put some chimichurri right there. There we go. And to do the honors: Ninja. And there you have it. You have Daddy Ninja making a Daddy Ninja roll.
So, now we’re gonna put the finishing touches on this platter. One of the most important things? Plating the sushi. Plating just any food in general. Make sure to be delicate with all plating. ’Cause we dealin’ with—we dealin’ with somebody’s food. This is something that we’re gonna put into our system. We want to make sure we treat it with the respect and care that we would like with our own food. You feel me?
This is why I love the Ninja Platter so much. We get to present not only the Dominican sushi rolls that we’re popular for, but we get to present a bunch of our super good appetizers that you’re not gonna find nowhere else.
The last thing: we can’t forget to sauce it up, baby. Right there. And here it is guys: our Ninja Platter. Super glad that I was able to bring you guys into our world and introduce to you how the Japanese cuisine and the Dominican culture can mix together and create something like this. Hopefully we get to see you guys here in my restaurant in Kissimmee, Daddy Ninja. We’re here waiting for you.
Titre : Nous trois Auteur : malurette Base : Yoko Tsuno Personnages : Yoko Tsuno, Khâny, Poky Genre : gen/mignon ? Gradation : G / K Légalité : propriété de Roger Leloup, je ne cherche ni à tirer profit ni à manquer de respect.
Thème : « Secondary Colors » pour ladiesbingo (couleurs secondaires) j'ai colorié directement sous Paint au lieu d'utiliser mes crayons de couleur parce que le scan a tendance a me bouffer mes couleurs et là c'est quand même l'enjeu de ce dessin Taille :
It’s been a mild first three weeks to November, but that’s about to change. The National Weather Service has issued a winter storm watch for the northern portion of Minnesota ahead of “heavy snow” on Tuesday and Wednesday, according to Bring Me The News. Current estimates forecast 3-7 inches of snow, “though some higher appoints may be possible in parts of northern Minnesota.” Via MinnPost https://bringmethenews.com/minnesota-weather/winter-storm-watch-issued-in-minnesota-ahead-of-heavy-snow-tuesday-wednesday
PUBLIC SAFETY ‘It feels like we’re living a prison’: Frustrations rise along fenced-in Franklin Avenue in Minneapolis Fencing installed by state officials along the busy corridor to deter homeless encampments is still in place years later. It’s forcing pedestrians to make dangerous choices and hindering efforts to establish a cultural district, Native leaders say. by Shubhanjana Das https://sahanjournal.com/public-safety/minneapolis-franklin-avenue-fencing-homelessness/
Lava spews out from Hawaii's Kilauea as volcano erupts again One of the world's most active volcanoes has erupted again in Hawaii. Timelapse footage from Mount Kilauea shows lava flowing down the volcano, as ash and smoke spew into the air. According to the United States Geological Survey, this is the 37th eruption episode since December 2024. https://bbc.com/news/videos/c8e9lx2gx4eo
This is available in five volumes, and also in two omnibus editions (the second included a backstory which I didn't get into), but it reads as one story.
It opens with Naho receiving a letter. It says it's from her future self, that a new boy will arrive in class and sit beside her, and she must not ask him to walk home, because he's no longer with them in the future.
Not knowing what to believe, she joins with her friends in asking
Below are some of the biggest restaurant and food-related news stories that have been posted between November 17, 2025, and November 23, 2025.
Twisted Tree Cafe Opens in West Medford A pair of cafes in the western suburbs of Boston have been joined by a third location, and this one is a bit closer to the city. Full Story
North End Lobster Co. Opens in the North End A new seafood spot has come to the North End of Boston after being in the works for a year and a half, and it has an ownership connection to several well-known Italian restaurants. Full Story
26 Boston-Area Restaurants Selected for The Michelin Guide, Including 311 Omakase Receiving a Star The Michelin Guide has chosen a number of restaurants in the Greater Boston area for the first time, and one South End dining spot has received a Michelin star. Full Story
The Hollows Opens in Teele Square A new restaurant has replaced a decades-old Tex-Mex spot in Somerville. Full Story
White Mountain Creamery in Chestnut Hill Is Closing; New City Microcreamery to Replace It A longtime ice cream shop that is popular with college students is going to be shutting down, and a growing local group of ice cream spots will be replacing it. Full Story
[A related post from our sister site (Boston's Hidden Restaurants): List of Restaurant Closings and Openings in the Boston Area] Please help keep Boston Restaurant Talk and Boston's Hidden Restaurants going by making a one-time contribution or via a monthly subscription. Thanks! (Donations are non-deductible.)
While I was admiring the Habsburg women's hats a while back I noticed Elisabeth of Guelders, with her haute hat couture, and that she was described as an abbess. Long time readers might remember that I'm interested in the European "princess-abbesses" who held their religious offices heading various monastic institutions simultaneously with their secular lives and titles. AFAIK this Elisabeth with the good hat wasn't that sort of abbess, although wikipedia might know more than me, but plenty of her posh relatives were.
When you imagine a portrait of an abbess you might think of somebody like this lady, who wikipedia claims was an abbess from 1796 to 1808 (warning for skull as memento mori): Mother Abbess Kunigunde Schilling von Hintschingen.
In conclusion: Princess-abbess was a thing until surprisingly recently.... something something.... IDEK.
Note: (ex-)enslaved men, often used as subjects of social experiments, were also occasionally held in these courts as servants e.g. Mmadi Make / Angelo Soliman and Couchi / Gustav Badin. How "free" they actually were legally or in daily life is open to many unanswerable historical questions. And in a different court with differing customs Abram Petrovich Gannibal was the Ethiopian/Eritrean Russian ancestor of the current Duke of Westminster. And then there's Zamor whose evidence against his "owner" helped make the case for her legal execution.
Your amenuensis is pleas'd to announce that there will be a little Christmas treat this year: The Cathcart Apocrypha: Volume 6: Times Changing Belowstairs will be downloadable from the website from 24th December:
Clorinda Cathcart, now the widowed Marchioness of Bexbury, has undergone a radical change of circumstances. These changes have not left her household unaffected; nor have events in their lives stood still.
Object permanence: Cursed house; Randall Munroe's stick figures; Reverse engineering a gig work platform; Barbie surveillance toy teardown; Labor and large firms.
Cooking in Maximum Security is a slim volume of prisoners' recipes and improvised cooking equipment, a testament to the ingenuity of a network of prisoners in Italy's maximum security prisons:
Cooking in Maximum Security has a new English translation from Half Letter Press, who also publish the classic Prisoners' Inventions, which is one of my favorite books of all time, a collection of keenly observed, beautifully drawn material improvisations from America's prisons:
But Cooking in Maximum Security drills down much deeper on the method than those other books, elevating the makerish improvisation of the chefs whose work it reproduces. They explain how to make an oven out of a wooden stool lined with cigarette foil and draped with heavy blankets, into which a small gas burner is introduced:
These field-expedient gadget improvisations are incredibly satisfying. They have the vibe of a good episode of Scrapheap Challenge, or the high-stakes duct-tape ingenuity of Apollo 13. And while these recipes and build notes were collected in the 2010s, the pencil/charcoal illustrations have a classic 1970s feel, like the illustrations out of the Moosewood Cookbook or The Joy of Sex. If you love the kind of clever repurposings that filled the pages of Make magazine, you'll love this.
Plus, the food sounds incredible. Mouth-watering. Fresh bread whose dough was warmed and risen by setting it atop the heat-radiating surface of a CRT television!
One thing that sets Cooking in Maximum Security apart from other prison cookbooks is the unique character of Italian maximum security prisons, in which visitors are allowed to bring a fairly large variety of goods to inmates, and where the commissary is stocked with an incredible variety of basic ingredients, including things like goat and beef livers (the book reproduces an entire commissary menu, with prices, as an appendix). Prisoners have access to beer and wine, and find endless uses for old beer cans. The book also drops in casual clues about life in an Italian prison, for example, when it suggests getting your wooden stirrer by taking down a crucifix and using that.
Cooking in Maximum Security arose out of a project called "MoCa" (a play on the essential moka coffee maker that is the most versatile and widely used tool in this book). Prisoners met with, and corresponded with, outside helpers who put together the entire volume. One collaborator, Mario, died shortly after sending a long letter (reproduced in an appendix) from solitary confinement, and this letter, along with other notes interspersed through the recipes, give a brilliant anthropological account of life in Italian maximum security prisons.
The MoCa project isn't done – they've embarked on "Phase II," which will collect recipes from Spanish prisoners.
It's a remarkable book, and an essential companion to Prisoner's Inventions.
"Red Team Blues": "A grabby, compulsive thriller that will leave you knowing more about how the world works than you did before." Tor Books http://redteamblues.com.
"Chokepoint Capitalism: How to Beat Big Tech, Tame Big Content, and Get Artists Paid, with Rebecca Giblin", on how to unrig the markets for creative labor, Beacon Press/Scribe 2022 https://chokepointcapitalism.com
"The Reverse Centaur's Guide to AI," a short book for Farrar, Straus and Giroux about being an effective AI critic. FIRST DRAFT COMPLETE AND SUBMITTED.
A Little Brother short story about DIY insulin PLANNING
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"When life gives you SARS, you make sarsaparilla" -Joey "Accordion Guy" DeVilla
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