Not a Blogger Blog.
I did do word press things for INFO 203. I really enjoyed it, and I loved the energy Michael puts in to lecturing. So, I hastily decided to take this class for Summer 26.
To say my legs are still wobbly is an understatement. I am not very comfortable posting blogs. Things might be different by the time I am finished with this class (wink)
I am a wine and cheese maker. Below is a cheese I made called Discrete Charms (of the bourgeoise). It is a play off the Sicilian cheese called Piacentino Ennese. I had a wine label in Oregon called Alto Cirrus, and I now work for Cowgirl Creamery, making Mt. Tam triple cream brie. I want to help people and participate in a more educational world than what I have experienced so far in the fancy food world.
Hopefully, I can keep up with the pace. My tech skills are closer to Luddite than Coding Jedi. I promise to keep on keeping on though.
The library folks I have met have come from a wide variety of backgrounds, but yours takes the cake! (Sorry, food pun, couldn’t resist). It’s nice to meet you! How did you decide to take a step from the fancy food world to an MLIS program?
Hi Staci,
I’m just tired of the status quo. Also, even though fancy food is delicious, it is a bit of a vapid world TBH. It is a constant hustle to attract attention of customers, keep the attention of possible customers, and continue to deal with an increasingly crowded low margin/high effort market.
That, and the rise of fascism.
Hopefully, I can find a place in a public or academic library focused more on the free exchange of information and ideas. 🙂 That is the goal at least.
Thanks for asking! Good luck on the course.