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Winamp is shutting down after nearly 16 years

After almost 16 years, the ubiquitous MP3 app of the late ’90s/early 2000s is finally dying, though most people forgot it was even still alive. The official expiration date is December 20th, so this essentially ruins Christmas. If you visit their site to download the program now, you’ll be greeted with this warning:
“Winamp.com and associated web services will no longer be available past December 20, 2013. Additionally, Winamp Media players will no longer be available for download. Please download the latest version before that date. See release notes for latest improvements to this last release.
Thanks for supporting the Winamp community for over 15 years.”
No reason has been given for its demise, though it’s easy to infer: Nobody really uses it anymore. Winamp was acquired after AOL purchased Nullsoft for $80 million in 2002, and ever since then it gradually faded into obscurity as iPods and iTunes dominated the market.
It’s somewhat silly to be nostalgic for a piece of software — especially one that isn’t even that old, all things considered — it’s somewhat understandable. For most people, Winamp was the first program they used to listen to digital music, after stealing it via Napster using a lightning-speed 56k modem, naturally.
There was also a certain ugly charm to the program many user-designed skins. And I mean really, really ugly:

So it’s the end of an era. Once more, for old time’s sake:
The lost art of cassette tape spines

I adore these images of cassette tape spines lovingly labeled and decorated from the caveman days.
I don’t miss cassette tapes at all, but the bespoke folk art aspect of these is kind of funky fresh, you have to admit…




Via Boing Boing
The Spanish Government Is Trying to Outlaw Peaceful Protest

Photos by Felipe Hernandez and Gatnau Fornell Ramon
On Wednesday, the Spanish government announced a draft proposal to introduce anti-protest measures that would make Russia’s handling of activists look magnanimous in comparison. If passed, the bill will penalize many accepted forms of peaceful protest with fines and prison sentences, which isn't a great look for a country with a fascist past.
Aside from the contents of the bill, what’s most worrying is how many of the proposed changes to the law seem to have been thought up as a direct response to specific groups and actions, mainly from the left, and mainly emerging out of Spain’s Occupy movement—15M.
Reading between the lines, the proposed bill reads uncannily like a timeline of the last four years, with each law dreamed up as a direct response to any action that has upset the government or caught it with its pants down by exposing corrupt behavior. It takes on online activist groups like Anonymous, as well as a political pressure groups such as the PAH (Platform for People Affected by Mortgages—Spain’s anti-foreclosure activists) and, perhaps most controversially, makes a villain out of those who use social networks for political ends. In short, it’s trying to kill social activism in a country that’s been utterly failed by the state.

OK, so here's the breakdown:
Anyone organizing an protest through Facebook that is not officially sanctioned would receive a prison sentence of up to three years, or a huge fine of $45,000. Spain has been much vaunted as the birthplace of Occupy, and it was the spontaneous protests organized through Facebook and Twitter that led to the formation of the first campsites in the center of Madrid. Without 15,000 people marching under an apolitical banner, it’s unlikely that much of what followed, would have, um, followed.
Passive resistance at large gatherings would also get you three years in the slammer. In the context of Spain, where riot cops tend to be more baton happy than they are in the US, this can be read as a legitimization of the kind of brute force the police used to dislodge Barcelona’s Occupy camp back in 2011.
In April 2012, protesters brought Madrid’s entire metro system to a halt for ten minutes by pulling the emergency cords on nine trains at the same time. The action, by the Toma el Metro group, was in protest at a 40 percent rise in the price of a metro ticket over three years. So, naturally, any attempt to disrupt communications or public transport would now be labeled "sabotage" and could land you in prison for one to five years. This law also seems to target Anonymous, who in March released the full accounts of the governing Popular Party from the years between 1991 and 2012, when senior members were accused of receiving cash payments from private companies. It would also give the Spanish security forces greater measures to respond to cyber attacks.
See a pattern here? Protesters do something, so the government tailors a piece of legislation specifically to criminalize it.

As well as the above, the draft bill also seeks to penalize protesting in front of public institutions, and the criminalization of the current strategy of "escraches" (spontaneous protests where people target specific bankers or politicians in their place of work or residence to publicly humiliate them). So now you can protest so long as it's nowhere near anybody in a position of power.
So far, the government has insisted that this is only a draft bill and that it will be revised before being put to parliament. But given their absolute majority—and the fact that previous revisions have included taking out legislation that referred to the criminalization of the display of fascist symbols—it’s likely that many of these changes will make it through. Right now, the only positive thing I can think of is that the same inventiveness that Spain’s social activists have showed in the past, will be used again to think up other ways to protest.
Follow Paul on Twitter: @pauldotsimon
More stuff from Spain:
Els Masturbadors Mongòlics Brought Punk to Fascist Spain
Watch – Teenage Riot: Spain's Neo-Revolutionaries
Watch – Skate Spain
5 Things You Can Get From Casual Sex Besides An Orgasm
We all seem to agree that young women are embracing hookup culture as fervently as their male peers. But according to a recent study led by the Kinsey Institute’s Dr. Justin R. Garcia, college aged females are twice as likely to orgasm during a sexual encounter with a committed partner than with a non-committed one. Basically, even though women are a lot less likely to climax during a “hookup,” they’re engaging in the behavior anyway.
There are a lot of factors to consider in making sense of this pleasure gap. Thanks to erections, the mechanics of a penis are generally easier to decipher than those of a vagina. It follows that the average woman would face more barriers to orgasm than the typical man. When two people excuse themselves from the constant give and take that defines a relationship, there’s also less impetus on both sides to work towards keeping each other happy. So a relative stranger is less likely to invest as much effort in satisfying a woman as her long-term partner might. By way of being young, it’s also safe to assume that the men and women in question are somewhat inexperienced—in terms of knowing their own bodies, how to communicate what they want, and how to get each other off. (It’s not as if we learn any practical skills during Sex Ed in this country).
If not the ultimate sensual reward, however, what drives women towards no-strings-attached heavy petting and beyond?
After pondering my collegiate sexcapades and the carnal decisions—from good to questionable and downright terrible—that marked my early adult life, I can’t say that hypothetical climaxing was ever a major part of the equation when weighing the pros and cons of going home with an admirer. My thought process went more like this: Is he as drunk as I am?…Will he notice that I didn’t shave my legs?…Does it matter that I hooked up with his best friend last semester?…Will he expect morning action on top of whatever happens tonight?…Is this a walk of shame suitable outfit? Truth be told, the kind of excitement that prompted me to hook up was rarely of the arousal variety.
Every scenario must differ, but I would argue that there are at least five elements jostling for contention in the minds of nubile young women considering an indiscriminate romp. Hence this list of things you can get from casual sex besides the chance to showcase your O-face:
1. Self-confidence
It is almost always flattering to be propositioned. I say this as someone who has blushed automatically upon delivery of the most laughable lines, including:
- “I’ve slept with 99 women and I’d like the 100th to be special,” and
- “Are you a BMW, Mercedes, or Porsche type of girl? ‘Cause I’ve got all three.”
It doesn’t usually matter if you’re uninterested in the person behind the baiting; attention is proof of desirability. Assuming that the mating dance referred to as a hookup involves some mutual display of admiration, the process should thus prove validating. Even the least vain among us is susceptible to deriving satisfaction from the awareness that someone finds them worthy of pursuit (i.e. sexy), even if only temporarily. Who doesn’t love an ego boost?
2. A Memory
In spite of what your local Catholic priest might tell you, fleeting sexual encounters aren’t completely devoid of warmth and intimacy. It’s possible to share a special moment with a relative stranger—to create a memory that will endure long past the time you can recall the name of the person you made it with. Sometimes, in fact, a brief dip in the sea of short-lived affections is exactly what one covets.
3. Experience
Is it sensible to expect sexual proficiency by fornicating with one individual over and over and over and over? Top athletes master their sport on multiple surfaces, the best musicians play several instruments, and the finest artists tamper across mediums. Practice may not make you a sex god, but there’s something to be said about honing your skills by testing them out on a few different models of the human body. After all, the human form varies a lot—in appearance, taste, smell, hairiness, feel, and functionality. Sure, you’ve undressed amongst your peers in countless locker rooms, and you’ve been watching Internet porn since your were a tween. Still, it’s hard to appreciate the full extent of anatomical diversity (especially when it comes to the opposite sex, if that’s your thing) until you’ve experienced your share of analog naked playtime. Hopefully, the reward of such exposure is an appreciation for the beauty in our differences, and a grasp of the remarkable scope of possible sexual stimuli. I may be unqualified to guess what the antidote to sexual timidity is, but I sincerely doubt it’s prolonged virginity.
4. A Reputation
The risk of accumulating experience in overdrive—for women in particular, courtesy of the Madonna-Whore Complex society refuses to shake—is the accidental acquisition of a moniker such as whore, slut, player, or something along the lines of sexual napalm. Depending on your ability to filter insults, gossip can be upsetting. Luckily, denial is a powerful weapon. Alternatively, you can always own your reputation (or your “number”) rather than shy away from it in the name of seeming purer, a charade that perpetuates the pervasive slut-shaming problem.
5. An STI/STD
Science indicates that we’re not biologically inclined to be monogamous. It might seem unfair, then, on the part of Mother Nature, that those who have more sexual partners are statistically more likely to contract a sexually transmitted infection or disease—through the swapping of spit and other fluids, or (beware the tyranny!) the PG-13 rubbing together of skin. As a biologist friend pointed out in regards to this seemingly despicable contradiction, however, all living organisms—even microbes—are programmed to survive and replicate. That is the essence of life, and we cannot fault bacteria or infectious viruses for their enthusiasm to thrive any more than we blame ourselves. If you were fortunate enough to be born, the reality is that there are a lot of STIs and STDs out there. The good news is, there’s also a lot of free condoms. 
UPyD foi o único grupo que quixo restarlle cartos a Galicia nos Orzamentos do Estado
O partido de Rosa Díez esixiu a retirada de todos os investimentos no AVE galego para 2014. Aínda que asegurou que formulaba esta reclamación para investir máis en educación e sanidade, non plasmou o cambio nas súas emendas.
Ángel Currás y Conde Roa, imputados de nuevo en el caso de presunta prevaricación y acoso contra un policía
Galicia nas #Michelin2014: unha estrela máis e unha estrela menos
Na imaxe, a oliva de Luis Veira. Foto: Sole Felloza
A gastronomía coruñesa e galega está de festa hoxe porque a Guía Michelín adxudicou unha estrela ao restaurante Árbore do Veira, rexentado polo chef Luis Veira. A guía francesa premia así a arriscada aposta do chef tras a súa saída do restaurante Alborada, unha das referencias gastronómcias da Coruña. Aquí tes un post sobre como cociñaba Veira no Alborada. Veira afirmara, nunha entrevista moi comentada no sector, entón que desexaba crear un restaurante de altísimo nivel. Xa durante a crise económica, lanzou a Árbore do Veira cunha arriscada aposta pola alta cociña que tivo acollida na Coruña e causou unha enorme sensación. O seu salto á estrela Michelín é só a confirmación dun local do que se leva moito tempo falando, que gusta e convence.

O chef Luis Veira. Foto: Árbore da Veira
A outra cara da moeda é a perda da estrela Michelín por parte de Casa Marcelo (Santiago de Compostela). Non é exactamente unha perda por calidade ou algo similar, senón debido ao cambio de formato do restaurante cara unha taberna informal, algo que non ten cabida nos estándares de restauración para obter estrelas da guía, polo de agora. Casa Marcelo segue a ser un sitio no que se come excelente, pero é difícil casar os cubertos de madeira e a diferencia de copas entre viños de chateo e viños de botella con estrelas Michelín.

O novo concepto taberna de Casa Marcelo. Foto: Sole
Iso non quita outra palada máis nesta foxa sen fondo no que se nos está a converter, a nivel informativo, a gastronomía compostelana ultimamente. A capital do país queda sen estrelas Michelín, e iso vai ser moi difícil, a día de hoxe, de recuperar. E isto nun mes no que o público encheu os bares compostelanos co Santiago (é)Tapas e no que, ao meu ver, o nivel medio das tapas mellorou considerablemente. Santiago ten ante si, como xa levo dito moitas veces, un reto moi importante a nivel gastronómico nos vindeiros anos. Recuperar un liderazgo e unha iniciativa que a día de hoxe non existe.
Por agora non se saben as recomendacións da guía para os Bib Gourmand, esa ‘segunda división’ que é tan importante para a dinamización gastronómica de destinos rurais ou menos urbanos. Aí é onde tamén se xoga boa parte da partida, lonxe do foco dos medios.
Unha procesión galega ao ritmo de "A las Barricadas"
Como foi a "doma e castración" do sector galeguista do PP
Compostela Monumental: «El alcalde ordenó putear al comercio del casco viejo»
Saúdo
Trozo
A palabra trozo non se considera correcta en galego, segundo a Real Academia. Para o significado de parte de algo que se considera separada do resto, debemos empregar anaco, pedazo, cacho, cacha, trisco, bocado ou fragmento.
Cando nos refiramos a un anaco dunha obra non física (desde un poema a unha sinfonía) podemos empregar outras palabras como extracto ou treito.
Retrinco e retallo tamén poden empregarse como sinónimos de trozo. En orixe, estas palabras aludían aos anacos en que se convertía unha tea que se cortaba. Hoxe en día, a palabra foi amadurecida pola expresión literaria histórica e poden utilizarse en determinados contextos. “Dame un trocito de esa tarta”. “Dáme un retrinco desa torta”.
Segunda parte del tema "Chiles de México". Chiles frescos.
México se lleva el crédito de esta planta, ya lo comentamos, cuando las vainas, maduran, se secan y se muelen, se convierten en la especia más consumida en el mundo. Los chiles, ajíes o pimientos, se dividen en 2 grupos básicos: Caliente y Dulce. Los dulces, son menos populares en nuestro territorio, pero no por ello, menos importantes, sobre todo, porque es de un Pimiento dulce, de donde proviene la especia más utilizada. Es por eso, y por el gusto en los mexicanos tenemos por el picante, por lo que quiero extender mi aportación a este tema con esta segunda parte, y seguirle, hasta que pueda hablar de todas las especies que me sea posible, esto da para mucho.
El Chile es actualmente cultivado en todo el territorio de México, y la superficie plantada con ellos aumentará a medida que más personas se interesen más en las complejidades de la Cocina mexicana, cada vez más valorada. La mayor superficie de cultivo, sin embargo, es en el sur de nuestro País , en donde la industria conservera y deshidratante, es muy grande.
Pero vámonos a los nombres y tipos de chile que hemos podido investigar para este post.
Chile de Agua- Chile tradicional de la comida Oaxaqueña, Para conocer este chile, y evitar confusiones con los similares, encontré esta fotografía en la red, de Oaxaca, de donde es originario, así no queda duda de su forma y color. Este chile es de color verde claro o naranja rojizo cuando está maduro. Los chiles de agua se utilizan en la preparación de salsas y encurtidos. Todos los chiles de pulpa carnosa, se deben asar, limpiar de piel, semillas y venas (si no se desean muy picantes) para consumirlos o prepararlos al gusto. Suele ser picante, aunque al retirar las venas, reducimos mucho su picor.
Algunos chiles de esta especie, también se encuentran deshidratados o secos, pero debido a su pulpa gruesa, es difícil el proceso y casi toda la producción, se vende fresca.

Pimiento morrón- El pimento es la conocida Paprika o pimentón, que es el pimiento rojo, deshidratado y convertido en polvo. Se consiguieron a principios del siglo XX, a partir de la selección humana de variedades naturales cultivadas de Capsicum. (Si, en el maíz como en casi toda planta, desde que se descubrió la agricultura, existen los trasgénicos) Los morrones verdes, pasados unos días cambian de color, al amarillo, naranja y finalmente en la mayoría de los casos al rojo. Esto se debe simplemente al proceso de maduración en el que van ganando dulzor, siendo rojo, cuando más dulce es, y enriqueciéndose en vitamina C y en betacarotenos. Los morrones pueden consumirse verdes (inmaduros) o maduros. Existe también una variedad blanca además de otras más raras de color morado, azul o marrón. Son generalmente de gran tamaño y tienen una característica forma entre cuadrada y rectangular. Económicamente su importancia es muy grande, ya que en las conservas industriales es la primera elección como saborizante. Son de paredes gruesas, lisos y de color brillante. De hecho, es de esta especie de la que existe más información.

Chile güero- Es una variedad de chile de unos 10-12 cm de color amarillo o verde amarillento. Su nombre maya es Chile X cat ik que significa justamente güero o rubio, muy parecido al chile de agua Oaxaqueño en textura y color, pero es un poco más delgado, alargado y termina en punta, puede ser algo picoso o muy picoso, se utiliza asado, en escabeches o fresco y entero sin pelar. En Yucatán se encuentra en platillos como escabeches de pescados o mariscos, también se ofrecen rellenos de cochinita pibil, y pueden presentarse fríos o calientes.
Para medir su grado de picor, se utiliza la escala Scoville. Lamentablemente, solo tenemos esta escala para las especies más conocidas de las cuales traté en el post primera parte y debo advertirles, que no es exacta, porque de un mismo cultivo, unos chiles pueden picar, y otros no. La Capsaicina, es el componente químico medible, el cual estimula el receptor térmico en la piel, especialmente las membranas mucosas. El número de unidades Scoville (SHU) (del inglés Scoville heat units) indica la cantidad presente de Capsaicina.
Sobre estas bayas, vainass o frutos, aún quedan muchas en mi lista, como los chiles secos, sin embargo, es “misión imposible” traerles a este blog todas, ya que existen variedades muy locales. Por lo pronto, espero que estas 3 especies, de los llamados “chiles de cera” hayan quedado muy bien diferenciados, aunque aún nos faltan varios, como el “manzano” y el “campanilla”. Continuaremos en el siguiente post.
En Directo al Paladar, les dejo una receta que no tiene que ver con chiles, pero que se antoja probar: Pan de cerveza de trigo con mozzarella y romero.
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La noticia Segunda parte del tema "Chiles de México". Chiles frescos. fue publicada originalmente en Directo al Paladar México por Gaby Tejeda.
Cómo renunciar a la comida (y hacerte millonario)
La horchata del futuro. / SOYLENT
Imagina un mundo en el que, para alimentarte, no necesites ir a la compra, ni cocinar, ni ir a un restaurante. En el que con sólo disolver unos polvos en agua y beberte el líquido blancuzco resultante ya satisfagas todas las necesidades nutricionales de tu organismo. O en el que ese líquido no lo tengas ni que preparar, porque llega a tu casa por las cañerías y basta con abrir un grifo para obtenerlo. Pues bien, ese mundo, que parece sacado de una película de ciencia-ficción, puede no estar lejos de convertirse en realidad.
Rob Reinhart, un informático y emprendedor de Atlanta (EEUU), empezará a comercializar a principios del año que viene un producto llamado Soylent que, según él, te "libera" de la obligación de comer. Se compone de 31 ingredientes, entre ellos harina de avena, maltodextrina, proteína de arroz, aceite de colza, fibra y un montón de minerales. En teoría, contiene todos los hidratos de carbono, grasas, proteínas y otros nutrientes que necesita tu cuerpo. El propio Reinhart asegura que vive sin tomar apenas nada más que batidos de estos polvos (sólo come algo de vez en cuando por puro placer), sin que su salud se haya resentido hasta el momento.
Tras anunciar su renuncia a la comida "para ahorrar tiempo y dinero" en febrero, y levantar una importante polvareda mediática con su invento, este chaval de 24 años ha montado una empresa en California con otros cuatro veinteañeros para fabricarlo industrialmente. Antes de considerarle otro pirado más, debes saber que ya tiene pedidos para su producto por valor de 740.000 euros -un paquetito de Soylent para una semana cuesta unos 50-, y ha logrado que varias compañías de capital riesgo inviertan otros 1.100.000 más en su aventura.
¿Pero qué ocurre cuando dejas de tomar comida normal y empiezas a vivir del Soylent? La respuesta está en un minidocumental que Motherboard, una web sobre tecnología y ciencia fundada por la revista Vice, colgó hace unos días en YouTube. Brian Merchant, un periodista de dicha web, se enfrentó al reto de pasar un mes alimentándose sólo con esos polvos mientras indagaba sobre el creador y su empresa. El resultado son 24 minutos de vídeo que fascinan y horrorizan por igual, en los que vemos el impacto físico y psicológico de la ausencia de comida humana, a la vez que nos enteramos de los motivos que llevaron a Reinhart a dejar de comer y de sus ambiciones para el futuro.
Para activar los subtítulos, hacer clic en el segundo icono de abajo a la derecha. / YOUTUBE
Los efectos en el reportero se resumen en una pérdida de cuatro kilos de peso, niveles bajos de vitamina D, movimientos intestinales "impredecibles" y la emisión de cierto olorcillo pestilente a Soylent detectado por su novia. No sufre de hambre, aunque a mitad del experimento empieza a tener fantasías con comerse un buen pollo frito. Más duras son las repercusiones psíquicas: Merchant acaba sintiéndose perdido, deprimido y excluido de su círculo. Nada extraño teniendo en cuenta que buena parte de las actividades sociales humanas giran en torno a la comida, y que ésta no es sólo fuente de nutrientes, sino de placer y satisfacción.
El inventor del Soylent -que toma su nombre de la película Soylent green (1973), estrenada en España con el muy fiel título Cuando el destino nos alcance- asegura que no hay por qué renunciar del todo a la comida, y que su producto está ahí para cuando no quieres perder tiempo comprándola o preparándola. "Para mucha gente, en muchas ocasiones, la comida es una molestia, especialmente cuando tratas de comer bien", dice en su página web. "Supongamos que tenemos una comida por defecto que sea el equivalente nutricional del agua: barata, saludable, cómoda y ubicua. Soylent permite disfrutar de los beneficios saludables de una dieta equilibrada con menor esfuerzo y coste".
Por lo que cuenta sobre su sabor la gente que aparece en el documental, sabemos que el Soylent no es precisamente una delicia gastronómica. Lo que no conocemos son sus efectos a largo plazo, ya que no se han hecho ensayos clínicos que confirmen su inocuidad. Para poder entrar legalmente en circulación sin ellos, no se venderá como un alimento, sino como un suplemento dietético. Una treta que evitará tener que pasar por controles más rigurosos... por ahora: si el Soylent es un éxito, imagino que las autoridades estadounidenses terminarán por exigirlos.
Rob Reinhart y David Rentein explicando Soylent. / YOUTUBE
Con la frialdad típica de los androides, Reinhart afirma que la idea de crear su producto vino de la reflexión de que "comer hojas no era propio de humanos", y de que "las cosas que vienen de la naturaleza no tienen por qué ser las mejores, sino más bien lo contrario". Pero, quizá consciente de que estos argumentos pueden no resultar demasiado populares, también aduce motivos económicos para promover el consumo de su bebida milagrosa -cada comida vendría a costar unos 2,30 euros-, además de vestir la iniciativa de buenas (y discutibles) intenciones humanitarias y medioambientales.
Según él, producir Soylent tiene un impacto ecológico mucho menor que la agricultura o la ganadería, podría servir como alimento barato para las personas que sufren malnutrición, y tomarlo reduciría el desperdicio de alimentos además de paliar plagas como la obesidad. Hasta contribuiría a la paz mundial, ya que la escasez de comida, en previsible ascenso por la superpoblación, está ligada a conflictos en todo el planeta. Lo que cabría preguntarle es si no sería mejor repartir dejar de tirar toneladas de comida y repartirla con más justicia antes de empezar a apiporrarnos a polvos.
Algunos expertos y médicos que participan en el documental no parecen tan entusiastas con el milagro de Soylent, y desaconsejan su uso hasta que se conozcan bien sus consecuencias. Yo, desde luego, no me imagino arriesgando mi salud con un producto así, ni encuentro motivos para renunciar, ni aunque sea parcialmente, a uno de los actos más gozosos de los que podemos disfrutar, el de comer. Eso sí, tengo que reconocerle una ventaja: al menos no se elabora con restos humanos, como el Soylent Green de la película.
¿Seguro que llamarle Soylent fue una buena idea? / YOUTUBE
" ¿Veis cómo se está intentando ****** al cisne? " (La granji...

" ¿Veis cómo se está intentando ****** al cisne? " (La granji dil desmatri) Lelio Orsi
La fundación FAES elabora una lista de cosas que con Franco no pasaban
"According to their survey, men hate when women wear beanies, floppy hats, hair bows, open-side..."
- How to Dress So Basic Bros Leave You Alone - The Cut (via heylabodega)
Que ten de especial o barrio de San Pedro?
No último Día do Barrio, a vogalía da muller animouse a rodar unha pequena película: Que ten de especial o barrio de San Pedro?.
Está protagonizado por moitas veciñas (grandes e pequenas) do barrio que comparten connosco o que opinan do noso barrio e da nosa pequena comunidade.
Convídamosvos a miralo e, de paso, reflexionar sobre o barrio e sobre como cada quen pode contribuír a melloralo.
Porn Is Dead, Long Live Sex

Photo by Eva Blue
Porn is dated, passe, over. It doesn't have anything to do with reality and its business model is so archaic production companies aren't making any money anymore—the internet's moved on, you see, but the industry hasn't. Make Love Not Porn is a video streaming website built around that notion. In its pages you'll find only videos of "real world sex," made and submitted by users, in an attempt to revert our understanding of sex from performance to experience.
I met up with founder Cindy Gallop, whom you might remember from her TED Talk that went viral in 2009, to talk about misconceptions, economics, and, of course, fuckin'.
VICE: Hi, Cindy. Why did you want to create an "alternative real world sex streaming site"?
Cindy Gallop: Porn has gotten so big that it’s become conventional. It’s built on an old world order business model that is being destroyed by free online porn, and it hasn’t invented a new one. What do a bunch of guys scared shitless in any industry do? Play it safe. The explosive rise in violent, extreme porn is not due to evil, twisted, malicious forces within the porn industry, and it's not due to the fact that human beings have all become so much more depraved and corrupt. Much more prosaically, it’s a competition thing driven by business problems. People don’t realize that.
I’d never thought of it like that. How do you make your website not just the moral option, but the desirable option?
There is nothing moral about what we’re doing. I date younger men—predominantly men in their 20s—and realized six or seven years ago that a very important dual dynamic was going on: today’s total freedom of access to hardcore porn online had met with our society’s complete reluctance to talk honestly about sex. The result was porn becoming the sex education of today.
So Make Love Not Porn isn’t just about tackling the porn industry?
No. We’re tackling the complete absence in our society of an open, honest, healthy, and truthful conversation about sex in the real world. Our mission is to socialize sex and to make real world sex socially acceptable, in order to make it easier for people to talk about sex in public and with each other, to make better connections and get to better sexual relationships. Porn is purely masturbatory material. As one young member put it, "Watching porn makes me want to jerk off. Watching your videos makes me want to have sex."
Do you veto videos?
Oh, we watch every video. I don’t want to reject anyone’s real world sex, but we do reject videos for three primary reasons: The first is if the light levels are too low and you can’t see anything; also if you’re using copywritten music and if it's too pornified. We ask you to contextualize your sex. Real world sex has a back-story and a relationship. It can be, "we’ve been together for years," or, "I brought this guy home from the bar and am never going to see him again." Start the camera running as early as possible, leave it running as long as possible, we want to see you seduce each other and we want to see the aftermath. Porn sites make people think they have to start the camera running as soon as they hit the sheets and stop it running as soon as they’ve come, but real world sex is the whole experience.
Cindy's 2009 TED Talk
Have you created any celebrities?
We’re only ten months old and have a bunch of social features in the pipeline, which will give users the option of building a fan following. The users who do well are the ones who post lots of videos.
What I take from all this is that somebody’s sexuality can differ from one day to the next.
Exactly, and this is how we differ from porn. Because porn assumes that you know exactly what you want and what gets you off, and it tags everything accordingly. You go to bed with somebody in the real world for the first time, you don’t have the faintest idea what you’re going to get, and so we reflect that experience. Great sex is realizing that every sexual partner is different and there are no formulas. It’s about exploring what each of you like and realizing that what you may not want to do with one person, you cannot get enough of with another.
The language you use on the site is very different from a lot of porn sites.
Because we don’t speak about sex, there is no socially acceptable language surrounding it. So the language of porn has jumped in to fill that space, and that's an issue, because in a male-dominated industry the language of porn is all too often male-generated. The person who coined the term "finger blasting" didn’t have a vagina. The person who coined the term, "getting your ass railed" never got their ass railed. Pounding, hammering, banging… And language matters, because when the only language you have available is abusive and one-directional, in terms of having things done to you, it creates a very weird view of how sex works.
How do we know when what we’re seeing on-screen is a truly liberated woman, and not a product packaged by a male-dominate industry?
Here’s another social misconception: people don’t realize that women enjoy sex just as much as men, and men are just as romantic as women. And neither gender is allowed to express itself in that way. A woman expressing herself sexually must be pandering to men’s sexual fantasies, because she couldn’t just be sexual in her own right—that’s a problem there. And equally, men are forced into a construct of masculinity that says men are only about one thing; they just want sex, and—boy oh boy—admit to being madly in love with someone among your male peer-group, you’re fucked. That’s a problem.
Do you identify as a feminist?
Oh, absolutely. I’m a rampant feminist and as far as I’m concerned, feminism is more important today than it's ever been, for the simple reason that people think we’ve come a long way and we haven’t. I’m 53 and a strong woman living in New York, one of the most sophisticated cities in the world, and every day I walk down streets and see roadworks ahead of me and a gang of men hanging around a delivery entrance to a store and I stiffen and clasp my purse so that I’m hiding my tits. Because I’m conscious of the probability that I’ll be sexually harassed. That experience, that people in other parts of the world go through to infinitely more unpleasant degrees, is something men never experience. They have no fucking idea.
How long before we’ll see your feminist view of the future in full swing?
It’s difficult. It took me two years to get MakeLoveNotPorn.tv funded, which is very ironic, because in theory I should have been the triple whammy of Silicon Valley desirability. We have an idea enabled by technology, designed to disrupt a sector worth billions of dollars in a way that is both socially beneficial and also very lucrative. But because that sector is porn, no venture capitalists want to come near me. Our single biggest operational challenge has been putting payment infrastructure in place. Amazon won’t work with us. Paypal won’t work with us, no other mainstream credit card processors will.
Our biggest obstacle is fear of what everybody else is going to think. A young venture capitalist reached out to me and said he loves our site but said, “It’s not about what I think, it’s about what every other partner in our firm will think, and every investor in our fund will think.” We need to find the people brave enough to stand up and publicly support us; the one investor, the one celebrity – we want to be the future of celebrity sex tapes, in a good way. It’s very important not to give a damn what everyone else thinks.
Follow Nathalie on Twitter: @NROlah
Previously: Irvine Welsh Doesn't Regret Choosing Life
Diálogo para verdugos
— ¿Mariano?
— ¿Sí?
— ¡Mariano!
— ¿Qué quiere?
— ¡Me cago en tus muertos, Mariano!
— ¿En el del Ferrol?
— ¡Y en el de Villalba! ¡Y en el de la Granja de San Ildefonso! ¡Me cago en toda tu raza, sarna leguleya!
— Oiga usted, se escucha muy mal y mal del todo. Haga el favor de hablar por la otra línea.
— ¿Por cuál? ¿La de la Concepción? Esa está congestionada.
— No alcanzo el silabeo, me llega sólo un bufido como el gemido de una gaita pavesa.
— Con tus tripas de reptil encapuchado me hacia yo una gaita, Mariano.
— Aquí no gastamos butano. El gas al natural, como el derecho y el berberecho de Arosa.
— Si te pegan un tiro hago verbena, gusarapo mierdero.
— Para guapo ya tenemos a Albertito. Yo me cuido todo lo que me permite la ecuanimidad y el buen gobierno.
— Te aserraba el tronco después de desarbolarte y fundirte en aceites de la cepa hispana.
— Nada, nada… Si Anita quita la seguridad social, viene Albertito y la pone ciudadana. Somos el perpetuo equilibrio y el jubileo del manso.
— Os empalaba a todos en un asador con la bandera en el culo y la carta magna en la boca. ¡Que llueva un magma de vitriolo sobre vuestra progenie!
— ¡En Áulide! ¡En Áulide! Sólido sustento de la tercera pata de mi mesa camilla. Allí aprendí lo bien que sienta un cambiazo. Del azul de la camisa al de los carteles, del águila a la gaviota, del Pardo a los pardillos…
— ¿Y a la puta de tu madre por qué no le pusisteis ninguna multa?
— Los ultras para el fútbol. Nosotros ya sabemos dónde estamos, a dónde vamos y cómo llegaremos.
— Ojalá te hubieran abortado en un arrozal, junto al inmundo facineroso de los trajes. Así vieran estos ojos cien carreroblancos reventando a cielo abierto y un tribunal de gatos arañando las entrañas de vuestros compadres callados, ciegos, lambiscones.
— ¿Mariqué? ¿Cómo se atreve? Es de hombre ser varón y de hembra usar faldón, como mi padre. Que el tongo, con la toga, aprieta, pero no ahoga. ¡Y siempre aboga!
— ¡Así te encuentre la aurora frío, yerto y sin aliento! ¡Así amanezca toda tu gente y aúlle un proverbial coro de perros el hedor efervescente de vuestra podredumbre!
— Lumbre, lecho y pan, en casa del hombre recto, no faltarán.
— ¡Mariano!
— ¿Qué?
— Muérete o que te maten.
La Normalización también es esto

137. RICHARD FEYNMAN: The beauty of a flower
Yay, another quote from everyone’s favourite Nobel Prize-winning, Quantum Mechanics-pioneering, bongo-playing genius (Here are my previous two: A more interesting outlook and The universe in a glass). It’s hard not to get energised by Feynman’s joyful explanation of science. He manages to capture the wonder of everyday scientific phenomenon we all take for granted, like the beauty of a flower or this awesome explanation of light.
Feynman took up art as a hobby when he was in his 40s and the friend who he mentions in this quote was Armenian artist Jirayr Zorthian. Every alternate Sunday for eight years, the two friends would attempt to teach the other their chosen field of expertise – Feynman would explain physics and Zorthian, art. Here’s a short clip explaining their relationship, including Feynman saying the quote used in the comic, plus Zorthian’s counter argument (warning: his remarks at the end might be offensive to some). And here’s a great article about Feynman the artist with more of his sketches at Brain Pickings. I also found this very cool animated video of the quote.
- I recently read Chris Ware’s incredible comic masterpiece Building Stories, which influenced this piece. Here’s a fantastic article about Ware if you’re unfamiliar with him.
- Check out my second limited edition Zen Pencils T-shirt. Only available until December 1 and shipping in time for Christmas.
- Thanks to Erika for submitting this quote.






















