If you’ve not come across her before: Elena Filatova is a Ukranian woman who periodically motorcycles through the Chernobyl exclusion zone, recording her progress and
filming/photographing what she sees on her adventures. I bought her photobook the other year and I’ve particularly enjoyed her videos ever since. Worth a look.
The time capsule was buried in a secluded square in Murmansk in 1967 on the eve of the fiftieth anniversary of the Russian Revolution. Inside was a
message dedicated to the citizens of the Communist future. At short notice, the authorities brought forward the capsule’s exhumation by ten days, to coincide with the city’s 101st
birthday. With the stroke of an official’s pen, a mid-century Soviet relic was enlisted to honour one of the last acts of Tsar (now Saint) Nicholas II, who founded my hometown in
October 1916. From socialism to monarchism in ten days. Some of the city’s pensioners accused the local government of trying to suppress the sacred memory of the revolution. ‘Our
forefathers would be turning in their graves,’ one woman wrote in a letter to the local paper. The time capsule ‘is not some kind of birthday present to the city; it’s a reminder of
the centenary of the great October Revolution and its human cost.’
My father had watched the time capsule being buried. He came to Murmansk aged 17. From his remote village, he had dreamed of the sea but he failed the navy’s eye test. In October
1967, he was a second-year student at the Higher Marine Engineering Academy, an elite training school for the Soviet Union’s massive fishing fleet. As a year-round warm water port,
Murmansk – the largest human settlement above the Arctic Circle – is a major fishing and shipping hub, home to the world’s only fleet of nuclear-powered ice-breakers…
This is going to be a really short post, but for someone it could save an hour of life.
So, you’ve nothing to do and you’ve decided to play around with IPv6 or maybe you’re happened to be an administrator of a web service
that needs to support IPv6 connectivity and you need to make your nginx server work nicely with this protocol.
First thing you need to do is to enable IPv6 in nginx by recompiling it with --with-ipv6 configure option and
reinstalling it. If you use some pre-built package, check if your nginx already has this key enabled by running nginx
-V.
Investigating a possible new bug in @firefox 57: after installing the service worker, going to an uncached page on a site like adactio.com (@adactio), danq.me, or 3r.org.uk results in a
“NetworkError” and the offline page, even though the connection is fine…
When I first started working at the Bodleian Libraries in 2011, their websites were looking… a little
dated. I’d soon spend some time working with a vendor (whose premises mysteriously caught fire while I was there, freeing me up to spend my
birthday in a bar) to develop a fresh, modern interface for our websites that, while not the be-all and end-all, was a huge leap forwards and has served us well for the last five years
or so.
The colour scheme, the layout, the fact that it didn’t remotely work on mobiles… there was a lot wrong with the old design of the Bodleian Libraries’ websites.
Fast-forward a little: in about 2015 we noticed a few strange anomalies in our Google Analytics data. For some reason, web addresses were appearing that didn’t exist anywhere on our
site! Most of these resulted from web visitors in Turkey, so we figured that some Turkish website had probably accidentally put our Google Analytics user ID number into their
code rather than their own. We filtered out the erroneous data – there wasn’t much of it; the other website was clearly significantly less-popular than ours – and carried on. Sometimes
we’d speculate about the identity of the other site, but mostly we didn’t even think about it.
How a Bodleian Libraries’ website might appear today. Pay attention, now: there’ll be a spot-the-difference competition in a moment.
Earlier this year, there was a spike in the volume of the traffic we were having to filter-out, so I took the time to investigate more-thoroughly. I determined that the offending
website belonged to the Library of Bilkent University, Turkey. I figured that some junior web developer there must have copy-pasted the
Bodleian’s Google Analytics code and forgotten to change the user ID, so I went to the website to take a look… but I was in for an even bigger surprise.
Hey, that looks… basically identical!
Whoah! The web design of a British university was completely ripped-off by a Turkish university! Mouth agape at the audacity, I clicked my way through several of their pages to try to
understand what had happened. It seemed inconceivable that it could be a coincidence, but perhaps it was supposed to be more of an homage than a copy-paste job? Or perhaps they
were ripped-off by an unscrupulous web designer? Or maybe it was somebody on the “inside”, like our vendor, acting unethically by re-selling the same custom design? I didn’t believe it
could be any of those things, but I had to be sure. So I started digging…
Our user research did indicate that putting the site and catalogue search tools like this was smart. Maybe they did the same research?
Menus are pretty common on many websites. They probably just had a similar idea.
Tabs are a great way to show opening hours. Everybody knows that. And this is obviously just the a popular font.
Oh, you’ve got a slider too. With circles? And you’ve got an identical Javascript bug? Okay… now that’s a bit of a coincidence…
Okay, I’m getting a mite suspicious now. Surely we didn’t independently come up with this particular bit of design?
Well these are clearly different. Ours has a copyright notice, for example…
Oh, you DO have a copyright notice. Hang on, wait: you’ve not only stolen our design but you’ve declared it to be open-source???
I was almost flattered as I played this spot-the-difference competition, until I saw the copyright notice: stealing our design was galling enough, but then relicensing it in such a way
that they specifically encourage others to steal it too was another step entirely. Remember that we’re talking about an academic library, here: if anybody ought to
have a handle on copyright law then it’s a library!
I took a dive into the source code to see if this really was, as it appeared to be, a copy-paste-and-change-the-name job (rather than “merely” a rip-off of the entire graphic design),
and, sure enough…
In their HTML source code, you can see both the Bodleian’s Google Analytics code (which they failed to remove) but also their own. And a data- attribute related to a project I wrote
and that means nothing to their site.
It looks like they’d just mirrored the site and done a search-and-replace for “Bodleian”, replacing it with “Bilkent”. Even the code’s spelling errors, comments, and indentation were
intact. The CSS was especially telling (as well as being chock-full of redundant code relating to things that appear on our website but not on theirs)…
The search-replace resulted in some icky grammar, like “the Bilkent” appearing in their code. And what’s this? That’s MY NAME in the middle of their source code!
So I reached out to them with a tweet:
My first tweet to Bilkent University Library contained a “spot the difference” competition.
I didn’t get any response, although I did attract a handful of Turkish followers on Twitter. Later, they changed their Twitter handle and I thought I’d take advantage of the then-new
capability for longer tweets to have another go at getting their attention:
This time, I was a little less-sarcastic and a little more-aggressive. Turns out that’s all that was needed.
Clearly this was what it took to make the difference. I received an email from the personal email account of somebody claiming to be Taner
Korkmaz, Systems Librarian with Bilkent’s Technical Services team. He wrote (emphasis mine):
Dear Mr. Dan Q,
My name is Taner Korkmaz and I am the systems librarian at Bilkent. I am writing on behalf of Bilkent University Library, regarding your share about Bilkent on
your Twitter account.
Firstly, I would like to explain that there is no any relation between your tweet and our library Twitter handle change. The librarian who is Twitter admin at Bilkent did not notice
your first tweet. Another librarian took this job and decided to change the twitter handle because of the Turkish letters, abbreviations, English name requirement etc. The first name
was @KutphaneBilkent (kutuphane means library in Turkish) which is not clear and not easy to understand. Now, it is @LibraryBilkent.
About 4 years ago, we decided to change our library website, (and therefore) we reviewed the appearance and utility of the web pages.
We appreciated the simplicity and clarity of the user interface of University of Oxford Bodlien Library & Radcliffe Camera, as an academic pioneer in many fields. As a not profit institution, we took advantage of your template by using CSS and HTML, and added our own original content.
We thought it would not create a problem the idea of using CSS codes since on the web page there isn’t any license notice or any restriction related to
the content of the template, and since the licenses on the web pages are mainly more about content rather than templates.
The Library has its own Google Analytics and Search Console accounts and the related integrations for the web site statistical data tracking. We would like to point out that there is
a misunderstanding regarding this issue.
In 2017, we started to work on creating a new web page and we will renew our current web page very soon.
Thank you in advance for your attention to this matter and apologies for possible inconveniences.
Yours sincerely,
Or to put it another way: they decided that our copyright notice only applied to our content and not our design and took a copy of the latter.
Do you remember when I pointed out earlier that librarians should be expected to know their way around copyright law? Sigh.
They’ve now started removing evidence of their copy-pasting such as the duplicate Google Analytics code fragment and the references to LibraryData, but you can still find the unmodified
code via archive.org, if you like.
That probably ends my part in this little adventure, but I’ve passed everything on to the University of Oxford’s legal team in case any of them have anything to say about it. And now
I’ve got a new story to tell where web developers get together over a pint: the story of the time that I made a website for a university… and a different university stole it!
Yesterday, Ruth and I attended a Festive Breads Workshop at the Oxford Brookes
Restaurant Cookery and Wine School, where we had a hands-on lesson in making a variety of different (semi-)seasonal bread products. It was a fantastic experience and gave us both
skills and confidence that we’d have struggled to attain so-readily in any other way.
I am the Master Baker! The Bread Winner! (Okay, so everybody got one of these certificates…)
The Oxford Brookes Restaurant is a working restaurant which doubles as a place for Brookes’ students to work and practice roles as chefs, sommeliers, and
hospitality managers as part of their courses. In addition, the restaurant runs a handful of shorter or day-long courses for adults and children on regional and cuisine-based cookery,
knife skills, breadmaking, and wine tasting. Even from the prep room off the main working kitchen (and occasionally traipsing through it on the way to and from the ovens), it was easy
to be captivated the buzz of activity as the lunchtime rush began outside: a large commercial kitchen is an awesome thing to behold.
Working in our kitchen at home I often have less space than my entire work area in this, the smallest room of the Brookes’ kitchens.
By early afternoon we’d each made five different breads: a stollen, a plaitted wreath, rum babas, a seeded flatbread, and a four-strand woven challah. That’s plenty to do (and
a good amount of standing up and kneading!), but it was made possible by the number of things we didn’t have to do. There was no weighing and measuring, no washing-up:
this was done for us, and it’s amazingly efficiency-enhancing to be able to go directly from each recipe to the next without having to think about these little tasks. We didn’t even
have to run our breads in and out of the proofing cupboard and the ovens: as we’d be starting on mixing the next dough, the last would be loaded onto trays and carried around the
kitchens.
Start from the right and weave to the left: over, under, over. Repeat.
The tuition itself was excellent, too. The tutors, Amanda and Jan, were friendly and laid-back (except if anybody tried to short-cut their kneading of a wet dough by adding more flour
than was necessary, in which case they’d enter “flour police” mode and start slapping wrists) and clearly very knowledgeable and experienced. When I struggled at one point with getting
a dough ball to the consistency that was required, Jan stepped in and within seconds identified that the problem was that my hands were too warm. The pair complemented one another very
well, too, for example with Amanda being more-inclined than Jan towards the laissez-faire approach to ingredient measurement that I prefer when I make bread, for example.
It looked a little lopsided at this point, but Ruth’s challah looked among the best of all of them among the final products.
The pace was fast and Ruth in particular struggled early on to keep up, but by the end the entire group – despite many hours on our feet, much of it kneading stiff doughs – were
hammering through each activity, even though there was a clear gradient in the technical complexity of what we were working on. And – perhaps again thanks to the fantastic tuition –
even the things that seemed intimidating upon first glance (like weaving four strands of dough together without them sticking to one another or the surface) weren’t problematic once we
got rolling.
Having great equipment like large hot ovens, a proofing cupboard, and an endless supply of highly-active live (not dried) yeast might have helped too.
Our hosts, apparently somehow not having enough to do while teaching and supervising us, simultaneously baked a selection of absolutely delicious bread to be served with our lunch,
which by that point was just showing-off. Meanwhile, we put the finishing touches on our various baked goods with glazes, seeds, ribbons, and sugar.
It looked a little lopsided at this point, but Ruth’s challah looked among the best of all of them among the final products.
And so we find ourselves with a house completely full of amazingly-tasty fresh bread – the downside perhaps of having two of us from the same household on the same course! – and a whole
new appreciation of the versatility of bread. As somebody who makes pizza bases and, once in a blue moon, bread rolls, I feel like there’s so much more I could be doing and I’m looking
forward to getting more adventurous with my bread-making sometime soon.
Tired-but-proud would be a pretty good description of Ruth here, I think.
I’d really highly recommend the Brookes Restaurant courses; they’re well worth a look if you’re interested in gaining a point or two of Cooking skill.
As Tesla expands its Supercharger network, the automaker intends to up its game, building higher-end, retail-rich locations that CEO Elon Musk has called “Mega Superchargers” but that we’ll call just
Megachargers.
CEO Elon Musk has speculatively described them as “like really big supercharging locations with a bunch of amenities,” complete with “great restrooms, great food, amenities” and an
awesome place to “hang out for half an hour and then be on your way.”
The move makes sense. Superchargers are currently
located through the US and other countries, providing the fastest rate of recharging available to Tesla owners. The station can have varying numbers of charging stalls, however,
and they aren’t always located in the best areas for passing the time while a Tesla inhales new electrons, although Tesla typically tries to construct them near retail and dining
options…
Of life’s great mysteries, surely among the most impenetrable is how Bat Out of Hell, Meat Loaf’s adolescent wet dream of an album that was released forty years ago today
[October 21, 1977], came to be one of the best-selling albums in the history of the record industry, cracking the top five in some rankings, and out-selling nearly all the pillars of
the rock canon.
I pose the question not out of cultural disdain from atop a critic’s ivory tower. On the contrary (and in the spirit of full disclosure), I adore Bat Out of Hell. It is like
a treasured family heirloom I have carried with me through every life stage. My love of Bat Out of Hell borders on the unnatural. I own Bat Out of Hell in four
different formats. I have watched documentaries on the making of Bat Out of Hell. I have even read Meat’s autobiography, To Hell and Back. And I am left wanting more
helpings of Meat Loaf.
Do you know a guy who’s rubbish at cleaning or any other kind of domestic chore?
Of course, you do.
It might not be their fault; many men are raised in traditional families where women do all the household tasks, ironing their little prince’s pants and serving up regular, large
dishes which his future girlfriend then has to try to replicate.
Male incompetence is tolerated far more than female ineptitude…
Two weeks ago I asked Twitter if anyone had favourite obscure and/or delightful library or archival words. Here are some of the best replies:
Tête-bêche: From philately, meaning printed upside down or sideways relative to another. (Tara Robertson)
Respect des fonds: A principle in archival theory that proposes to group collections of archival records according to their
fonds — that is to say, according to the administration, organization, individual, or entity by which they were created or from which they were received. (Ed Summers)
Realia: Objects and material from everyday life. (Deb Chachra)
Netflix’s BoJack Horseman was quickly put on many people’s radars when the newest season released in September addressed asexuality. During the new season, Todd Chavez
explicitly comes out to BoJack saying that he is asexual. As someone who is asexual, this representation means a lot to me. Not only am I actually being represented, but he
specifically said the word asexual multiple times. Even though it had seemed the series was building to this scene, I still did not expect it to deliver. It was first indicated
during the season three episode “Love And/Or Marriage,” when Todd rejected having sex with his friend, Emily. Initially watching this scene I did not have asexuality on my mind. I
just came to terms with the fact that asexuality was something that would never be represented in media. Naturally, I explained it away as Todd likely being interested in another
person and feeling like he would be “cheating” on said person if he were to sleep with Emily. But this arc gets a more definitive continuation in the season three finale, “That Went
Well,” when Todd tells Emily, “I’m not gay. At least I don’t think I am, but I don’t think I’m straight either. I don’t know what I am. I think I might be nothing.” This scene and
everything it stands for took BoJack Horseman from a show I enjoyed to one of my favorite shows of all time. Throughout the yearlong wait for season four, I constantly
watched this scene. I rewatched it at least once a week, and more often than not, I cried while watching…
