Architecture Design Review

Yesterday I stopped by my Alma Mater, Massachusetts College of Art and Design, to visit my old professors. As it turned out there was a studio exhibition that evening so after catching up with my old teachers and an old classmate I got to review a couple designs.
I take a fairly formulaic approach to start off most presentations. The first step is to just let the student present their work and see what they talk about and what they avoid. Once they've done that I ask "What do you want to get out of this review?" I love this question. It's an important one that they're almost never prepared to answer. It's not that I want to throw them off, it's that they're there to learn and figuring out what it is they need to learn is important.
After that I'll start addressing the design, the presentation, their presentation skills, the overall concept, materiality, etc. When going over this I try to treat the discussion as a sandwich of sorts. Open with some praise for certain things, then move on to the criticisms and wrap up with some encouragement. I close with asking them if they have any questions, whether it's about the design, working professionally or whatever. They always have questions.
The two students I reviewed were in high contrast to each other. The first had a very polished presentation but his design had some very basic problems related to layout, circulation and use. The second student had sketches on trace paper pinned to the wall and only had plans drawn out, but her understanding of space was clearly very good and her layout and approach to the site were great. Both clearly had challenges and strengths and in fact, they would probably learn a lot from doing a collaborative project together.
When the review was over they were both, not surprisingly, very curious about the IDP process and the state of the job market. In this economy I rather envy them, being in undergrad with grad school still ahead of them makes for a nice buffer during these rough economic times.
When it was over I realized how much I miss doing design reviews. When I return home I'll have to make a point of getting in to them again at the local university.

Sheer Elegance in its Simplicity!

One of the things that I enjoy most about homebrewing mead is the simplicity of it. Mix some water and some honey, add yeast and presto, mead! The antibacterial nature of honey make sanitation much less of an issue than it is with beer.

The simplicity and foolproof nature of the process makes it open to endless possibilities as far as experimentation as well. Fruit meads, also known as melomels, are common, maybe even more common than traditional meads commercially. Experiments such as chocolate meads are less common because they take longer to age properly but still are popular in the homebrew set. Then you get the real weirdos who will put almost anything in their must (must: mead mixture before fermentation completes) even bacon. It's like a chemistry experiment you can drink!

2011 Running Goals

It's getting to be close to the New Year so I thought I would go over some of my running goals for the coming year.
My first goal, at least chronologically, is to win the individual run portion of the USAT Club Challenge. USA Triathlon does an annual event over three months during which members of triathlon clubs log their training mileage. There are multiple facets to the competition and the one that I want to focus on is during February, which is the run focused month. Whichever athlete logs the most miles during February, wins. Last year's winner had 350 miles, I figure that if I shoot for 400, that should be sure to do the job. I'm looking at the whole month of February as one very long endurance event.
My second goal is actually my primary goal for the year. The Leadman. 284.2 miles in 5 events in under two months. The first thought I had when I heard of it was "What kind of idiot would do something like that?" My second thought was, "I've got to try it!" I'm that kind of idiot I suppose.
The third goal is to finish three 100 mile trail races this year. Currently I'm eyeing Moab in late March, Leadville in August (part of the Leadman) and Boulder in October.
There are two or three other races I'm eyeing, but those three goals should keep me pretty busy for most of the year.

Mead Madness

Not long ago I began home brewing mead. Mead, for those who don't know, is a honey wine, though considering that mead likely predates wine it might be better to say that wine is a grape mead.
The highly flexible nature of this beverage has lent itself to a lot of experimentation on my part including forays with fruits, chocolate and... bacon. So far as I can tell I'm the only person I can find who is experimenting with bacon meads, which is rather exciting.
As this is something I've become quite enthused about I've decided to do a status update here on the nine batches of mead that I've produced thus far. Each batch is numbered, followed by the type of mead, it's current phase and a few short thoughts. There are three phases in the mead making procees. Primary is where most of the fermenting happens. Secondary is for aging and settling of yeast and sediment. Bottled is for additional aging and distribution.
#1 - Traditional - Secondary - This is a strong traditional mead, lots of honey with a high alcohol content. Currently sitting in a glass carboy (big glass jug) I tried a sample the other day and found that the strong alcohol kick that had been present has lost some of its edge. It's still a bit cloudy and I'm unsure if it will ever really clear completely due to the high OG (Original Gravity - density of the mead compared to water from the addition of honey).
#2 - Maple Bacon - Secondary - This is a bacon and maple syrup mead with a taste like a christmas ham. Delicious. Like #1, it had a high OG and is not clearing as well as I would like.
#3 - Maple Bacon - Secondary - My second batch of bacon and maple syrup mead has cleared beautifully. The flavor at last tasting was more subtle and was slightly smokey as opposed to sweet. I'm looking forward to bottling this after christmas.
#4 - Apricot - Failed - The nozzle on the fermenter somehow managed to break, resulting in the whole batch dripping steadily out of the fermenter. This was a birthday apricot mead for a friend of mine, but it shall rise again.
#5 - Pumpkin Spice - Primary - I made this pumpkin spice mead from homemade pumpkin pie filling. Sampled last night, it's quite delicious and clear and should be ready for bottling after Christmas.
#6 - Bacon - Primary - Has a very subtle bacon flavor to it. In fact, I can't taste it, but knowing that I don't have the most sensitive palette I had some friends sample it and they enjoyed the subtle bacon taste.
#7 - Chocolate - Primary - Chocolate meads take at least a year to be palettable... so far I agree. Having sampled last night, it was the opposite of delicious.
#8 - Fudge - Primary - This mead is too fresh for a tasting or testing but it is by far the most active mead I've made through fermentation. It's been bubling like mad. I'm sure it will need a lot of aging like the chocolate, but I'm equally sure it will be worth it.
#9 - Apricot - Primary - Brewed last night, this is our second go at the apricot birthday mead. It should be a slightly sweet melomel (melomel: a mead made with fruit) with a distinct apricot flavor.