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Mike Elgan
Attended UCLA
Lives in Petaluma, California


Mike Elgan

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Tech News Today 993: Net No Longer Neutral?
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The golden era of the internet may have died today and innovation has taken a nasty blow too.

Cable TV companies will have the last laugh as Netflix and other companies that pay for preferential network access will pass those costs onto consumers.

If I were Comcast I would use the new revenue streams to subsidise the costs consumers have to pay for CableTV, thus putting immense pressure on Netflix.
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Mike Elgan

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Congratulations, +Vic Gundotra!

1. Congratulations for leading the team that created the greatest social anything ever. 

2. Congratulations for impacting the lives of so many people so profoundly. (Anyone who can't see this impact on Google+ isn't paying attention.)

And 3. Congratulations for landing a killer new job (I have no idea what it is, but I'm sure it will be incredible). : ) 
And Then

Last month, my wife's uncle died in a tragic accident in LA when the bicycle he was using to get lunch was hit by a truck. At the memorial service his daughter relayed a very touching story. 

She said her dad (who was her best friend) called every day to talk. But instead of opening the call with the customary "How are you" or "What's going on", her dad always opened the conversation with "And then?" Her father viewed each conversation as a continuation of the last, and what pained her the most was that there were to be no more "and thens". I cried. 

Since then I've thought a lot about how similar this is to our life's endeavors. We pour our heart and soul into our work and it becomes something we love and cherish. But even the challenges we work on today will one day become "and thens" as we move on to the next. 

Today I'm announcing my departure from Google after almost 8 years.

I have been incredibly fortunate to work with the amazing people of Google. I don't believe there is a more talented and passionate collection of people anywhere else. And I'm overwhelmed when I think about the leadership of +Larry Page and what he empowered me to do while at Google. From starting Google I/O, to being responsible for all mobile applications, to creating Google+, none of this would have happened without Larry's encouragement and support.

I'm also forever in debt to the Google+ team. This is a group of people who built social at Google against the skepticism of so many. The growth of active users is staggering, and speaks to the work of this team. But it doesn't tell you what kind of people they are. They are invincible dreamers. I love them. And I will miss them dearly.

Finally, thank you to all those who I've met on Google+. The community here has been so supportive that I don't even know how to say thank you. You all make Google+. Without you, this social network wouldn't exist. Your support for Google+, and for me personally is something I will never forget. 

But, now is the time for a new journey. A continuation. An "and then". I am excited about what's next. But this isn't the day to talk about that. This is a day to celebrate the past 8 years. To cry. And smile. And to look forward to the journey yet to come.

And then....
+Vic Gundotra 

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Thank you Vic and team for the only social network I really care about. 
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Mike Elgan

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Frank Miller's Sin City: A Dame To Kill For trailer hits.
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Mike Elgan

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WeChat trolls Mark Zuckerberg in ad.

Pretty funny. 
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OWNED +Mark Zuckerberg
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Mike Elgan

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The New York Times has an entire section today on the bread revolution.

Read it online here:
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Thanks for the info on The Art of Bread... Going to join now, but first Ive got some dough in the mixer that needs checking.
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Mike Elgan

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FCC Chairman says his proposal won't kill net neutrality. Wait, what?!

Watch and subscribe now:

Join me, as well as my co-host and guests +Jason Howell (TWiT), +Jill Duffy (, +Jason Abbruzzese (Mashable), +Klint Finley (WIRED) and +Reed Albergotti (The Wall Street Journal). 

Or: Watch it on YouTube:

(Pic props: )
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Ooo obama
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Mike Elgan

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Hong Kong school kids found smuggling iPhones into China.

Something like 15,000 kids cross the border from Shenzhen, China, to attend school in Hong Kong, where luxury goods are cheaper and easier to get. So smugglers have started paying kids to load their backpacks with iPhones and other luxury goods before they cross the border. 

Ironically, Shenzhen is where iPhones are made.
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Shame shame shame as gomer Pyle would say. 
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Mike Elgan

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Tech News Today 992: OnePlus One = $299
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Invitation-only phone has high-end specs, costs only $299 unlocked. Is this a Nexus-killer?

Join me and guests +Rene Ritchie (, +Sascha Segan ( and Alex Sherman ( as we talk about the OnePlus One phone, a world of new streaming TV news, how mobile phones are boosting literacy around the world and Google StreeView Time Machine. 

Watch and subscribe:

#oneplusone #TechNewsToday #TNT #TWiT  
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I'm worried about the bugs and missing functionality that one writer mentioned.  I'm not sure they will get those all fixed ... it would be sad (but not surprising) if this ends up being a buggy Android phone.
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Mike Elgan

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Here's a trick my wife picked up in Morocco.
How to make and use Moroccan preserved lemons.

If you like Moroccan food, chances are you've had Moroccan preserved lemon. It is a key ingredient in Moroccan cuisine. But if you've never made any food seasoned with Moroccan preserved lemon then you're missing out in the joy of eating this delightful treat.

Ian Walker made his own preserved lemons and asked me for suggestions on using them (this post is inspired by his question).

Moroccan preserved lemons are delicious when they’ve been preserved well and can enhance almost any dish they’re added to. You can even eat it plain -- cut a small piece and have a taste. The skin or zest including the pith is actually the best part. Unlike fresh lemons, preserved lemons are mildly tangy, a little salty and not really bitter. They have a hint of sweetness. 

You can find Moroccan preserved lemons at specialty grocery stores and at some health food stores but making them at home it’s easy, simple and a lot cheaper!

Moroccan Preserved Lemon recipe:

¼ to ½ cup of sea salt
10 to 12 small or medium organic lemons (Meyer lemons are fantastic for this but any variety will do) 

- After washing the lemons, they can be used whole with 6 to 8 small but deep incisions punctured through the skin with a sharp knife around each lemon. The lemons can also be partially quartered making sure the lemons still remain mostly whole (I used a combination of mostly quartered lemons with a couple of whole lemons in my batch). 

- Prepare the partially quartered lemons by adding 1 teaspoon of sea salt inside each partially quartered lemon.

- Place all the prepared lemons in a clean mason jar squeezing them in tightly together and gradually adding salt in between each layer of lemons and ending with a good amount of salt on top as a final layer. Close jar with lid but not too tightly to allow air out. Store in a dark, draft free place at room temperature.

- After three to five days, remove lid from jar and push the lemons in to squeeze them together more tightly towards the bottom of the jar. If the lemon juice released by the preserved lemons does not fully cover them, cut some fresh lemons and add enough freshly squeezed lemon juice to cover the preserved lemons so they’re entirely covered in liquid. 

- Close the jar with lid again and store them in a dark cool place. Let them do their thing for at least four to six weeks before using. Once fermented, the lemons will be good for cooking for one to two years.

How to use preserved lemons?

You can add preserved lemons to almost anything everyday for a boost of flavor in the same way you’d use fresh herbs or garlic for enhancing the flavor of foods. Preserved lemon adds wonderful but subtle flavor to food, especially Mediterranean cuisine. But I use it even with Latin American dishes and almost savory dish that calls for fresh lemon.

Use preserved lemons in cooking, with peel and all, of course. Cut them into slices or wedges or finely dice them to add to roasted, baked or broiled foods made in the oven or stove top. Preserved lemons go well with roasted vegetables, fish, wild game meats and meat of any kind including bison and lamb.

Add to recipes that call for  thyme, rosemary, cilantro, parsley and or dill. Add slices of preserved lemon to roasted chicken, duck or turkey along with garlic, rosemary, olive oil, red onions, carrots and potatoes about 2 hours before baking time is done.

When I bake a turkey, instead of putting aluminum foil to prevent burning the top of the breast, I cover it with slices of preserved lemon and add one cup of white wine to the bottom of the roasting pan one hour before the turkey is done cooking. You can do the same with roasted chicken or duck. The roasted preserved lemons are delicious, by the way. 

You can also add finely chopped preserved lemon to dressings, salads, olives, olive tapenade, white bean soups, hummus, rice or quinoa pilaf. 

Try it in your favorite savory recipe. 
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+Mike Elgan after the 5 days are we sealing the jar tightly or still leaving some from for air
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The world's only lovable technology journalist.
I Live On Google+!

After 10 years of blogging with conventional blogging sites and services, I abandoned that approach a year ago and started blogging on Google+. Why? Because Google+ is by far the best blogging platform. As Tim O'Reily said, it's like Tumblr 2.0, but more social. 

I also cancelled my account with a leading photo-sharing and management site, and now use Google+ for that exclusively. 

I've replaced more than half my email communication with Google+ communication. If you don't know me, the only way to reach me is via Google+. 

I use Google+ to automatically publish my email newsletter!

I use Google+ instead of Skype to communicate with my family while I'm living abroad. 

I use Google+ to write first drafts of my stories, to crowdsource, to take polls, to get feedback and to drive traffic to the articles I write. It has dramatically improved my work as a writer. 

I even use Google+ for social networking!

Although I'm most active on Google+, you can also follow me here: 

And you can download my top 200 most popular posts as an eBook by clicking here.

I'm ranked #1 on the Google Plus Score list, which is based on user engagement.

I'm the #7 Most Recommended Person to Follow on Google+ (as voted by users). 

I'm one of Mashable's top nine Google+ Power Users.

I'm also a "Curator" on the Google Currents app!! (Please install the free app and "Add" me!)

I've also created and moderate these 5 Google+ communities.

Here's how I do Google+: 

In the meantime, please CIRCLE ME! I'd love to interact with you here on Google+. 

But wait! Who the $#@! is Mike Elgan? 

I write about technology and innovation for a living. My work appears all over the place, most frequently Computerworld, Datamation, Cult of Mac, Houzz, PC World, InfoWorld, MacWorld, CIO Magazine, the San Francisco Chronicle and The CMO Site.

I don't do reporting or reviews anymore. I'm all opinion, all the time. And I don't do "access journalism." I am not in the industry, I'm not an investor or entrepreneur, but instead an independent, disinterested observer. (I have nothing against access journalism, it's just not what I do.)
Bragging rights
I'm a digital nomad. I live everywhere.
  • UCLA
    Political Science, International Relations, 1985 - 1988
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News Director, News Anchor, Writer, Author
Writing, talking
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Petaluma, California
New York, USA - Florence, Italy - Madrid, Spain - Marrakesh, Morocco - Sparta, Greece - Kusadasi, Turkey - Istanbul, Turkey - Nairobi, Kenya - Barcelona, Spain - Valencia, Spain
Awesome. Simply awesome.
Public - 2 months ago
reviewed 2 months ago
Awesome location and great coffee completely ruined by freezing room temperature and mind-bogglingly slow Internet connect (it took me three minutes to load this page before I could write a review).
Public - 5 months ago
reviewed 5 months ago
Best place for breakfast in the State of California. I'm not kidding. This place rocks. It's mostly a French cafe, but with Moroccan and Mexican influences. The food is as good as food gets, and the owner is an awesome guy, too. Do NOT leave L.A. without eating here. You're welcome.
Public - 6 months ago
reviewed 6 months ago
This is literally the best food thing in Santa Barbara by far. (Note that this McConnell's has a different owner and is very different from the other McConnell's in the area.) The best part are the baked goods, such as cookies (which you can order as part of your ice cream sandwich), hand pies and other incredible pastries. All of these are made from scratch by hand -- very home-made tasting and delicious. This place is a MUST VISIT.
Public - 6 months ago
reviewed 6 months ago
27 reviews
OK, I'm going to say something VERY controversial here. But it's my opinion that Pizzateca has the world's best pizza. As the author of the book _American Pie_ says, the world's best pizza is usually the one you grew up with. However, I have eaten at Bianco's Pizzeria in Phoenix, all the highest rated pizza places in New York, Los Angeles and elsewhere, and this is the best I've had. Most of the best places in America nail the toppings but fail on crust. They tend to use yeast-based leavening, which can only get you so far. Pizzateca, on the other hand, is doing something magical with the crust that involves 3 days of fermentation, according to the owner. Specifically, Pizzateca's muchroom and garlic pizza is truly mind-blowing. Please, do NOT fail to eat at this tiny joint if you're anywhere near Madrid, Spain.
• • •
Public - 6 months ago
reviewed 6 months ago
Great place. Very good coffee, tea and food. Great atmosphere and very friendly people.
Public - 6 months ago
reviewed 6 months ago
Best place for a treat in California. Amazing!!
Public - 6 months ago
reviewed 6 months ago