I'll be speaking tomorrow at FWD50, the world's biggest govtech conference, in conversation with my good friend Alistair Croll. The event is hybrid and you can watch and participate remotely; link below! It's an AMA so this is your chance to ask me hard questions I dodge in real life. As a lot of you … Continue reading Ask Me Anything at FWD50
On my way to Ottawa for fwd50. Enjoying the ride through late-autumn Canada on Via Rail.
Regenesis is a remarkable book by the remarkable author George Monbiot. It's about the looming crisis in feeding humans on planet Earth, and what smart people are doing about it. I'm a few months behind on writing up my book synopses. Which is hard, because one of the points of doing so is to better … Continue reading Regenesis
So, about 14 years ago, I started a Web service called Identi.ca. It was and is running Open Source software that lets you set up your own social network site and connect to others across the web. I started a company, StatusNet, that ran the site and supported the software. It was pretty great, and … Continue reading Enough With Twitter
We are in a climate emergency; the UN reported this week that current pledges have us on track for a catastrophic 2.4-8C rise in temperature by 2050. We know what needs to be done: rapidly convert to sustainable electricity, rapidly reduce fossil fuel use, and rapidly decrease animal agriculture. One part of doing that is … Continue reading End frequent flyer programs
Me or Leonard?
So, no reason to bury the lede: yesterday I received my acceptance to the Masters of Science in Computer Science program at Georgia Tech. After 24 hours, I sent in my acceptance, so I'm starting the program in Spring 2023. A very special thanks to my friends and colleagues James Walker, Ward Cunningham and Harry … Continue reading I got into the Master’s Program at Georgia Tech!
I picked some blueberries from the bushes in our backyard in Melbourne. I bought about 10x more at the farmer's market. Squished em and sugared them and jammed em and canned em. We'll be glad we have this captured summer flavour come the dark days of February.