Anyone visiting Belfast recently could hardly miss the construction going on along the banks of the Lagan. Rising above it all is the extremely tall and growing Obel Tower; here's what Wikipedia has to say:

The Obel Tower is a building currently under construction in Belfast, Northern Ireland.
Costing £85 million and measuring 80.5 metres (265 ft) in height, the tower when completed is set to dominate the Belfast skyline. It will overtake the current tallest skyscraper in Ireland, Windsor House (80 m), also in Belfast. Developed by the Karl Group, the Obel Tower is located on Donegall Quay on the River Lagan beside the Lagan Weir.

My brother, Mark, an architecture student at UUJ, recently got a look around inside, here are a few of his photos. Just look at how small the other buildings are and he wasn't even at the top!

[gallery link="file"]

As explained yesterday, the blog had a slight mishap which resulted in me spamming twitter, well his is what I've been up to. I'm trying to link the various social networks I make use of, through the blog, outputting to twitter and Facebook; one look at my blog will show my lifestream of posts, photos, videos, bookmarks and links in one neat time-ordered list.

So far delicious and two flickr accounts are being imported and a Feedburner feed of all the posts and twitter and Facebook updates going out.

Anyone following my twitter feed (@grib) got a bit of a shock last night as they were bombarded by around 50 tweets, over a period of a few minutes. Sorry about that!

What happened was that I was trying to link a few social network sites together; I wanted photos posted to flickr to automatically create a blog post and then for the blog to send out a tweet. Sure you can do this with posterous, but any blog posts created have photos linked back to their site, not flickr.

Using RSS and the WP-O-Matic plugin I had planned for a new post to be created when new photos were added to flickr's RSS feed. But... I forgot I had the other plugin turned on, TwitterTools which automatically sends out a tweet for each post and you can image what happened.

So for anyone following me in various clients including SMS (@wiseguyrussell), I humbly ask for your forgiveness and promise that next time I'm working without enough sleep, I'll be more careful.

I've had a few requests since posting this on twitter, so here's your very own Kindle DX "Don't Panic" screensaver, which can be installed using this hack.

I took the time today for a little bit of overdue DIY and built a rack for pour-over/filter cone coffee. We'll be bringing this out at the next BEAN AND GONE stall at the Lisburn Farmer's market, along with a whole variety of coffees to brew on it, more on that soon.

 If anyone wants one of these, we're thinking of building them and selling them for around £35-40. Contact @grib if you're interested.

See and download the full gallery on posterous

  <p>  <a href="http://posterous.com/">Posted via email</a>   from <a href="http://andrewgribben.posterous.com/diy-filter-cone-rack">Grib's Stuff</a>  </p> 

I'm probably breaking all the rules, but I'm going to start with a conclusion, the Amazon Kindle DX is an amazing device. End of post...

...Or at least it would be if I lived in the USA. The Kindle with it's built-in "Whispernet" allows for purchasing and downloading books from Amazon and browsing Wikipedia and the web freely (apart from book cost obviously) until your heart's content, providing you have cellular (Sprint?) coverage in the area. Living in the UK, I'm somewhat out of that coverage area, so even after crossing the hurdle of ordering from an Amazon.com account, delivering to a US address and then getting it brought back here, you're limited to USB only transfer. After all that is it still appealing? Like the man from delmonte, I say "Yes!"

Fair enough you are losing some of the best additional features of the Kindle, but let's remember, what they are additional features. The Kindle DX is the e-book reader that makes other readers like the Sony and even Kindle 2, cry and run away.
It's got a big 9.7" highly contrasted e-ink screen, about (haven't actually checked) 3.5GB of storage (which I've now filled), it's slim, light, looks cool, renders PDF, but more important than all that, you can actually enjoy an e-book like a real book! I know the purists out there are going to wax lyrical about paper, the feel of a book and bla, bla bla... You know what? I don't care. I love books too, but if I'm going on holiday or doing some development work, the last think I want is lugging a suitcase/bag around filled with books, especially text books.

That's why the Kindle DX, in my eyes, is a winner, it's an iPod for books, I can still have all the classics on my fuax-intellectual bookshelves, but if I'm going to leave the house and need a half-dozen iPhone dev books, I'll be talking the Kindle DX with me. And on a technical note, the refreshing of the e-ink screen is not as jarring as I expected, and performance wise it can open most books and PDFs about as quickly as an iPhone 3G can open an app :P

Of course, before I even got a book on the device I'd already installed a hack from here which gave me SSH access and after a bit more jiggery-pokery let me share out my MacBook's internet connection and browse the Amazon Store on the Kindle. Important note if you plan on doing this yourself the one piece of advice I can give is this:

Register the device with your Amazon.com account while it's still in the US.

Otherwise, although you can browse the store, without registering, you can't make any purchases or use the web bowser via the reverse tether. Some might say it's a bit pointless anyway since you have to be connected to a PC anyway, but I'd still like the option, for completeness sake if nothing else.

I'll be waiting for a UK/Europe release and further playing with the device, but most of all I'll be reading.

If you've any questions or thoughts, you can catch me on twitter @grib

[gallery link="file"]

See and download the full gallery on posterous

  <p>  <a href="http://posterous.com/">Posted via email</a>   from <a href="http://andrewgribben.posterous.com/feile-fm">Grib's Stuff</a>  </p> 

The ever pleasant, ever knowledgeable Steve Leighton of Has Bean fame, kindly lent me a prototype coffee roaster last month at the cost of a review. Being me, I promptly got caught up forgot about it and so last night was actually the first time I got to power it on.

For those of you that have never heard of the Behmor 1600, it's a home coffee roaster that's been on sale in the States for a while now and the developer of it will soon(?) be releasing a model that works on the juicier 240V we have at this side of the Atlantic. What's so special about this roaster you ask? Well as Tom at Sweet Maria's says "There's finally a home coffee roaster that can truly do a full pound of coffee!" that's 453g in new money. That's a great weight, roughly twice what I can roast in my Gene Cafe and it has a host of amazing features, quiet roasts, smoke free, consistent roasts etc.

So what did I think of it?
Well first off, it's a great size, pretty much the same a our microwave, which means it can happily sit on the worktop and not look like a warp core which keeps my wife happy.


The control panel looks quite complicated and the manual even more so. I can almost forgive that, as the major of users will be coffee geeks, but I had to read it through twice just to be sure I was doing things right and that does seem excessive, either that I was just having a really stupid day, who knows?

The smokeless filter is a nice touch and does a really good job up to a Full City (ish) level, after that you're likely to get a charcoal'd bean anyway, but as a lb of colombian decaff found out last night, no amount of smoke filtering will help when your beans roasted to the point of starting a fire. Which brings me to the negative...

Visibility. Frankly it's terrible. Due to the nature of the machine you really have to open the door and remove the chaff tray during the roast (which will affect the internal temperature) to have a good look at the beans. The above problem happened because I ended up shining a maglite in to see how the roast was getting on and completely misjudged it. This paragraph was originally going to be quite scathing, but I found out after cleaning there is actually a light inside the roaster (the clue being the button marked "light" on the panel. So maybe I was having a stupid day after all) however the bulb in this model wasn't working, I'm assuming it's just went during transit/usage or because it's a protoype, but I'll get that replaced today and I'm sure it'll be a help.

In summary, the Behmor 1600 is an innovative roaster which is intended to live in your kitchen, like any other appliance, with a wide range of temperature profiles and settings it more than makes up for over complicated instructions and will probably help you understand the coffee roasting process better anyway.

In the next part of my review I'll be looking at the pre-set curves and range of roasts available and then wrap up by comparing and cupping roasts against my other home roasters.

Remember these are just my initial thoughts and I will continue to make posts as I roast with it more.

This coming Saturday, 6th June, Castle Gardens hosts the latest Lisburn Farmer's Market.


Rising above past criticism and terrible weather, the May market was success for all involved, both traders and most importantly customers. The summer-like weather, donkey rides, Art on the Rails and the market itself created a enjoyable experience for all and drew in new visitors, with the tent being packed all day long.

We'll be there again this Saturday, with a wide range of BEAN AND GONE artisan coffee beans and serving drinks too. This month we'll be selling some exciting single origins coffees that aren't available on our website, including; Guatamala Cup of Excellence Perla Anexos and a new Kenyan coffee, Kitamaiyu Estate AA .

Hopefully the great weather will hold and we'll see you there!

Available now in the iTunes Store, Find Me Coffee will show you the nearest speciality coffee shop, cart or roastery.

I was pleasantly surprised after heading home from Open Coffee Lisburn tonight, to find a nice email from Apple telling me the Exile Coffee "Find Me Coffee" app was now "Ready for sale"

Unfortunately it's not that simple, I seemed to have overlooked part of my banking setup on iTunes Connect. I'll get that sorted out right now, but hopefully the app will be ready available soon. If you're developing for the iPhone yourself, take heed from me, don't cut corners, fill in details properly and you'll be a 59c millionaire before you know it!

Open Coffee Lisburn meets tonight at 1900 hours, upstairs in Ed's Express up by Lisburn Omniplex. I wouldn't normally announce Open Coffee every week, Russell already has that covered, but I wanted to share a few things that are on my mind:

1. First off Javagate, obviously. I hope it doesn't hi-jack the whole meet-up but it seems to have been the proverbial straw which broke the camel's back and has infuriated up a lot of local people. The bureaucratic incompetence and "it's all about who you know" attitude in Lisburn City Council seems to get everyone's goat.


2. Secondly, the fact in trying to organise a meeting on a Tuesday night in a "city" we suddenly couldn't find a venue, apart from in what is now a burger bar. Even if we had waited until Wednesday night, Market Lane Cafe closes at 7pm with only Cafe Latte staying open late (Wed-Sat until 9PM). Why can't we have late night openings every night? Speaking from experience, (and you can check with many other business owners) the council and police are only interested able to focus on areas with a high footfall (and high amount of existing civil disturbance) namely the Omniplex. Outside the complex and you are completely an utterly alone. Don't count on the security cameras either, we're not even sure that they work and when they do are only pointed at the ATMs.

Too many animal metaphors in one paragraph, apologies.

Yesterday at 1700 GMT people from around the world came together to watch Barack Hussein Obama II become the 44th President of the United States of America. A few years ago, no one would believe such a diverse mix of people and countries would be so captivated by the inauguration of an American President, but after the hype and build-up of the past few months, it was thought that perhaps his speech would not deliver, those people were wrong.

President Obama knew not only the eyes of America, but the eyes of the world were upon him and his inaugural address, in this smaller interconnected world, reached out to everyone. Suddenly, it seemed that the whole of twitter, Facebook and everything in between were suddenly doing the same thing. As Obama set new challenges for the American people, a lot of us jumped for joy when he mentioned returning "science to its rightful place." I'm sure some of you reading this don't understand the implications, President Obama is a committed Christian, as am I, hopefully this will forever dispel the myths held on both sides of the debate that Christianity and Science cannot and do not go together. Science is not the work of the devil, but at the same time neither do we live in the "dark ages" or so desire to. I like my mobile phone, laptop, internet access, nuclear power, NASA, the Human Genome project and even the LHC. I read scientific journals and have a very rational and analytical mind.

Some seem to think that intelligence and reason go against believing in a "higher power." My intelligence and reason, as with President Obama, are not contrary too, but instead confirm my faith. Faith which does not come from clouded judgement, or impaired mental faculties, but a the very root of it, comes from the empirical evidence that there is a God. Others may complain that what I say is wrong, that faith comes from believing only, but I was a follower of science long before I was a Christian, it was the undeniable proof and complete lack of evidence of the contrary that not only led me to God, but continues with me today.

Those stupid atheist slogans on buses annoy me no end, this is how it would look if I had my way. I have respect for this guy there are very few people who would stand up for their faith, like that, anymore. Notice the word "faith" it's important, this isn't as simple, as I've seen trivialised on blogs that suggest "would a vegetarian refuse to drive a bus advertising bacon?" In my mind, as a Christian, the two cannot be equated and it is not only deeply offense, but also shows, sadly, just how out of touch and little understanding secular society has.

I had the opportunity to tag along to the UKBC Regionals in Hillsborough on Wednesday, camera in tow. The set-up was definitely biased towards the competitors and judges, leaving us photographers clamoring for good angles and light. So, I did my best.

Sadly, I was unable to stay long enough for Julia's turn at the machines!

[caption id="attachment_284" align="aligncenter" width="384" caption="Neli serving up her espressos"][/caption]

[caption id="attachment_285" align="aligncenter" width="384" caption="One of the judges enjoys Neli's specialty drink!"][/caption]

The previous post has a shot of Neli preparing her cappuccinos.

[caption id="attachment_286" align="aligncenter" width="384" caption="Heather prepping her station"][/caption]

Here you can also see the fabulous Sanremo machine that was used in the competition!

[caption id="attachment_287" align="aligncenter" width="384" caption="Heather's specialty drink, halfway through the layering process"][/caption]

[caption id="attachment_288" align="aligncenter" width="384" caption="Judges scoring Heather's finished specialty drink"][/caption]

These are just a few highlights of the winners at work. Congrats to ALL the competitors, especially the first-timers.

Yesterday was a long day, for no one more so than the baristas that competed in the Northern Ireland heat of the UK Barista Championship.

Only eight competitors took part in the smaller than normal competition, but there was certainly no lack of intensity in this fascinating exhibition of their skills and coffee knowledge. The eight competitors, in order of appearance were:

Judith McVitty - Clements, Royal Avenue
Neli Petkova - Cafe Krem, Banbridge
Heather Jamison - Quail's, Banbridge
Michael McLauglin - Clements, Royal Avenue
Jon Armstrong - Coffee Republic
Rachel Mawhinney - The Streat
Julia McKenna - Clements, QUB Student Union
Luke Powell - Cafe Krem, QUB Peter Froggart Centre

Formerly also from Clements, Royal Avenue

In no time at all the day was over and everyone nervously waited the return of the judges, hoping it would be before the impending close of the building (the organisers were told we had to be out by 5pm). And the top three were:


First - Neli Petkova
Second - Heather Jamison
Third - Julia McKenna

I want to congratulate everyone who took part, as a spectator, you could really feel the tension on the room as each competitor took the stage and they made it the enjoyable day that it was.

You are probably wondering what happens next on the blog? Well my friend Jessica was there yesterday taking photos, (that’s where I stole the ones you can see here) and she will be uploading and possibly commenting on them too. Once I get those, I will give my review of the top two performances, as I unfortunately missed Julia’s (sorry Julia!), both were very different but watching them redefined not only the importance of speciality coffee, but the importance of coffee itself over the performance, something that in recent years seems to have been forgotten about.

As a topic of interest, Neli and Julia are from cafes in the top five of my Cafe Reviews. Sadly for me, Sinammon in Stranmillis was not competiting, although they were spectating. The standard of the baristas in Sinammon (my highest rating, btw) is such that they really will be one to watch in years to come.

As you can see from the post below I tried my hand at live blogging, which worked for a while, only to be thwarted by Three deciding to perform a "network upgrade" and killing my mobile broadband. Thankfully I did get some great audio recording, which I will be tidying up this evening, from both face to face interviews and a recording of the rooms PA, for the bits that I missed. I’ll be uploading them over the coming week, I don’t want to put up too much as I have a lot to write about, after some really interesting and unexpected conversations about the industry with Se Gorman (Cafe Krem), John (Clements), Philip (Johnson Bros Coffee) and Russel Bailie (Bailie’s Coffee). I also hope to be contributing to Common Grind, so I’ll have to get something to Chris for his next podcast.

Thanks to everyone that let me speak to them yesterday, my interview skills aren’t up to much and apparantly I’m "shy" too, so it went better than expected. I know I sound like a Kate Winslett now, but I also need to thank Sanremo, again I’ll be talking about their machines later, but my short opinion of them, awesome. I spent some time playing about with the third machine at the back, mixing with other Baristas and coffee lovers and after Russel gave the grinder some TLC we were pulling some consistently good shots.

One more thing, my rubbish latte art is my fault and mine alone, this much I have learned, now to tidy that audio…

Photography Thanks to Jessica Odell

As posted on twitter earlier this year, I had intended on entering the UK Barista Championship's Northern Ireland Heat, this Wednesday and Thursday in Hillsborough and as posted last week on twitter, I had changed my mind. The reason? As much I would like to think otherwise, not working in a retail environment is a serious detriment to a barista's skill set. Everything from speed, workflow and consistency can all suffer from lack of practice and as mentioned in this post title, my latte art, especially, is a massive fail.

In the coffee shop environment I previously worked in, we used the machine below, a Basilia Belle Epoque, 2 Group. Although suffering from relatively small boiler size due to the vertical design there was enough pressure to run both groups and steam milk at the same time, for a fairly consistent period of time. Even though it was recommended here that it should not be used on a busy site, we rarely experienced problems.

Now at home I use a different setup, a Fracino Little Gem, 1 Group which I will admit is a pretty basic Prosumer machine and frequently has trouble with pressure, even still when you have the right workflow it is possible to brew and then steam without any detriment to the flavour of the cup. One major difference in this setup, that really doesn't help is the steam wand on the Fracino. I don't know if it's just me, but combined with my lack of practice, I don't seem to be able to get the same spin on the milk, regardless of which type of jug I use. And as any experienced Barista will tell you, its the spin of the milk, while stretching and steaming that creates the necessary texture to mix the milk and espresso and create impressive latte art. Latte art, which off-late has been disastrous on my part.
I've seen latte art created when using domestic krups machines, means I really doubt it's impossible, but it really goes to show, just how much your experience on a particular machine contributes to what you can do with it and with this year's UKBC having switched to Sanremo machines. Come Wednesday, I'll be at Hillsborough, unofficially reporting on the regional heat and will hopefully get to speak to a few of our local baristas and ask them how the changes this year have affected them to what lengths they have went to level the playing field. Maybe if you are good at what you do, the machine won't make a difference, in which case, hopefully I'll pick up a few tips.

On some recent trip to Belfast's shiny new Apple Store, I took a walk down Anne Street (what is with the ugly half tile, have pot-holed tarmac street btw?) and found an absolute gem of a shop, The Cookie Box.

Now I know this blog is generally about coffee (or what passes as coffee) but to be honest I've never even tried any of the coffee there, because even walking past I was stopped in my tracks by the sights and smells of about a dozen different varieties of home made cookies. It's only a small shop, opposite Forbidden Planet, and most of the room is taken up by the kitchen, almost putting the counter on the street itself, but what it lacks in size it makes up for in taste. Crunchy but soft, gooey chocolate chips, oodles of butteryness making the cookies literally melt in your mouth. I'm sitting here and I can't even think of words to describe them, all that comes to mind, over and over again is the phrase:

Best. Cookies. Ever.

The owner works there and bakes the cookies himself. I know from my own experience how difficult working in that sort of environment can be so I wish him and his business all the possible success they can have. I for one will be back, again, next time I'm in Belfast and I think everyone else should too.

Go Cookie Man Go!

I like Starbucks. There, I said it. I'm sure Steve will be spiking my next coffee order and I'll have to start sleeping with my eyes open, but there is no denying the truth. In my defense, however, it is not for the reasons you may think. I'm not a slave to the corporate machine, I'm not a caffeine junkie, I don't like huge sizes and I certainly don't want a shot of vanilla and whipped cream in my cappuccino. The many faults of Starbucks, which have been flogged to death all over the web, are superfluous to my reasons. I want to focus on a few changes over the last year and whether or not they are nothing more than marketing ploys; the introduction of the 'Pike Place Roast' in the USA and the switching to Fair Trade in the UK.

Fact, here are over 15000 Starbucks in the world! - WikiAnswers
They may have gone off message since opening their doors, but Starbucks is the largest coffee chain in the world. That may be a negative to some people, but try to consider what the world of coffee was without Starbucks. Have a look in any 'greasy spoon' cafe in the UK and you will see the remnants of the old way of doing things, filter pots left on the hotplate all day, Nescafe instant in bulk quantities, espresso, if it can be called that, from dirty machines and oily beans. The sort of thing we see in the very worst of coffee shops, where coffee is not considered a culinary product, but just another commodity to sell. With the spread of Starbucks has come the spread of coffee shop and most importantly, espresso culture. It's very unlikely that you favourite coffee house today would exist without the legitimacy given to gourmet coffee by Starbucks. You can't buy marketing like that, well you can, they did...

Howard Schultz, taking a leaf from Steve Jobs' book, has returned to the company and earlier this year, announced a series of changes, bringing back manual machines, shorter times keeping brewed coffee and the Pike Place Blend, roasted and delivered to stores within two weeks of brewing. Recognising and attempting to fix mistakes is a quality which in business these days, is avoided like the plague. Pike Place Roast which for anyone unaware and/or leaving outside the US, is a new house blend with a much more palatable roast profile. Whereas the older 'House Blend' was infamous for being darkly roasted and tasting "charred," Pike Place (named after Starbucks original location in Seattle) is a little lighter roasted and from my own experiences this summer, a bit sweeter and more balanced. Along with the new blend comes the obligatory rebrand of cups and store cards bearing the original logo (more or less) and a reemphasis on freshness, which is when I started taking notice.

I bought a 1lb of Pike place back in August and even after a week or two it was still enjoyable. During that time I grabbed a bag of House Blend from my local Starbucks, in Belfast and brewed it up using the same method as the Pike Place. For some reason which I have yet to understand, I didn't actually make any hard notes during this time, not very scientific I know, but I can say with certainty that even 'freshly' out of the bag, the House Blend already tasted like "burnt tarmac."

It left me hoping that Starbucks Europe would make a similar move, but the logistics of roasting and transport within Europe would be more challenging than in the US. That said, if The Coffee Collective can do it, why can't Starbucks?

Speaking of Europe, that brings me back to their other big change, switching to Fairtrade, across their range, in the UK. There has been plenty written about Fairtrade and its branding, how it's not actually as fair as it makes out; the speciality industry has touted the direct trade and relationship coffee as viable alternatives, that give more, financially and technically, back to the producers. You can find articles on fair trade here, here and here, to name a few.

Unlike the Pike Place Roast and improvements in quality and freshness, the Fairtrade switch seems to be more marketing genius, than helping farmers. However that is only my speculation and in turn, my dilemma. The real effect of both these changes remain unseen. The important thing is, that no matter where we stand on the Fairtrade issue, we need to make sure that ethical buying is not to salve our own conscience, but is because we care about our fellow man.

My wife and I recently returned from a short break to Nice on the Cote D'azur (you have to love those cheap Ryanair flights) and I thought I should mention the copious amounts of coffee, drank on the trip. European, primarily Italian coffee holds a fabled place in the hearts of coffee aficionados, with good reason, with Italy being seen as the birthplace of the espresso and so on. Cafe culture in the south of France has a very similar feel to that of north Italy (random tour bus fact, Nice was the birthplace of the Italian unifier Garibaldi and almost became part of Italy). Walk into any cafe, restaurant, patisserie (of which there were many) and you will find a well used, sometimes quite rustic, espresso machine taking a pride of place on the counter. Asking for a coffee, in most of France or Italy, will get you a single shot espresso as standard (un café sil'vous plait,) which can be quite humorous when you see the looks on the faces of ignorant tourists who are expecting a full mug of filter. In a tourist hotspot like Nice this has the affect of the Barista second guessing your order, if they detect you are from out of town, pale skin and a bad accent being dead giveaways.

The espresso itself changes in taste and quality from shop to shop, as it does in the rest of the world, but overall was surprising good. As I mentioned above, shots are almost always singles, a rarity to find in the UK where most espresso is pulled as a double. Single shots can be tricky and are generally less forgiving than double or even triples and as such are shied away from. A single shot in a milk drink will also be very weak unless in a small (5-6 fl oz) cup, which are also rare to find in UK coffee, mostly because the public feel that a small size is because the shop owner is being tight instead of authentic. Because of the single shots I had expected to get some terrible coffee but it was obvious from the word go that the baristas here knew about coffee, knew how to make it and although relaxed in their nature, cared about what they were making, much as making a good pot of tea is part of a way of life for older generation in Britain.

I've read online, (if you know where please let me know) possibly at coffee geek, that European machines generally run at a different temperature and pressure than our machines, resulting in a difference in the shot. I'd be interested to hear any theories on european coffee and why we don't run our machines this way, as it seems to give a much more pleasant cup.

PS. I've made quite a generalisation above and omitted any details on beans and/or roast profiles, quite frankly because I don't have any. All I can say is that beans weren't as dark or as oily as I would have expected.

I'm sure many of you have will know what I'm talking about when I say it is very hard to keep track of all your online social interactions these days, tweets, blog posts, comments, bookmarks, videos and more!

To help us keep our sanity as we traverse the Social Multiverse™ several useful tools have been created; FriendFeed will aggregate most of the sites you contribute to into one twitteresque page, allowing comments to be made in one place, but unfortunately outside of the environment of the original post. Other tools, such as coComment or co.mments, keep track of conversations by aggregating your comments, from multiple sites, into one place, with browser plugins installed to automate it.

I've been using both these solutions for sometime now, to both feed my sidebar and help keep track of interesting discussions. Recently I've discovered Yahoo! Pipes, which according to Wikipedia, is:

...a web application from Yahoo! that provides a graphical user interface for building applications that aggregate web feeds, web pages, and other services, creating Web-based apps from various sources, and publishing those apps.

I've used it to pull my feeds from blogs, twitter, youtube, flickr and any discussions I'm tracking all into one time ordered feed. Pipes that you create can be made public so that other users can create clones based on their information my source is available here, just paste in your feed URL's and you're good.

I have plans to modify my pipe further, as at the moment it is a fairly basic RSS aggregator and other examples on Yahoo! Pipes put it to shame.

What other methods do people use to keep track and stay current?

As some of you know, on the 8th of August this year I got married and the lads have been making digs that I haven't blogged since then because I'm under the thumb, "another good man down," they say.

I wouldn't blame the delay on marriage as that's not fair, nor would I blame my beautiful new wife for keeping me from blogging, but the change of dynamic; moving house, living together, turning that house into a home, all take time and have been top priority for me. I've found my workload to be a lot heavier lately and and after a long busy day in work its hard to find something to write.

However, the break has done me good, now nearly five months on, I'm still happily married and writing the first of several planned posts and who knows what else.

On the 1st December after little more than one week's warning, Chancellor Darling (Not pictured below) lowered the UK VAT rate from 17.5% to 15% and the nation rejoiced.

On the same day the Irish VAT rate rose from 21% to 21.5% they weren't quite as happy. Very few people spared a thought, however, for the programming and IT support companies that had to push out updates and talk almost IT illiterate clients through changing updating their software. Yesterday I was one of those people, stepping in to fill the breach and stem the endless tide of phone calls and I have never been more grateful, in my life that I no longer work tech support.

That's all I have to say about that.

After working out I grabbed a cup of coffee from the Peet's stall in the hotel lobby, it wasn't great coffee but I was initially pleasantly surprised to see that the staff were undergoing retraining, right up to the point where I heard the trainer talking to the barista. This wasn't some young college kid, but an older Hispanic lady, who is very pleasant and upbeat, (although in Florida it's uncertain just how real the pleasantries really are). The trainer was a young well dressed White woman, whom I assume is from the local head office; I have ran, participated in and evaesdropped on enough Batista training sessions to know the way she was talking to this lady was in no way appropriate regardless of her competancy in making coffee. Talking down to and criticising someone to colleagues via the phone, infront of both the trainee herself and customers is wrong, there is nothing else to say about it. Hopefully she'll make it through the retraining and may I suggest the head office staff could do with some retraining on manners! Andrew

I'm in Florida on honeymoon and the last think I expected to find was a front page article in the Wall Street Journal about latte art! I'm not sure if it's available online, but it actually seems like a very balanced article, going into the potential expense and "over thinking" that can go into producing latte art. It even mentions our very own James Hoffman, and his crazy latte art challenge, among other famous names, David Schomer and Mark Prince etc. I'm still shocked that they found a place for a story like this on a front page otherwise dedicated to the ongoing conflict in Georgia. More news from the colonies is on it's way; Ive been to Starbucks to try their new Pike Place roast. Andrew