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Mike Elgan
Lives in Aix-en-Provence, France
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Mike Elgan

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How to really, truly "think outside the box"

(Read my column: )

"Think outside the box" is an old, tired cliché. It emerged in the 1960s, and was quickly and thoroughly expropriated by so-called management gurus.

The "box" originated as the classic "Nine Eggs" puzzle, also known as the "Nine Dots" puzzle.

In business circles, the box is metaphorical, and represents conditioned, expected, conventional thinking. And, it turns out, thinking outside that box is a great idea.

But it's hard.

Here's how to learn from opinion columnists, comedians and magicians about "thinking outside the box":
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Or for inexperienced / lazy people there's another option: Ask someone else to do it for you :-)

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Mike Elgan

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Tech for the super lazy

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Why pick up after your dog when an internet startup will do it for you?

A company called PooperApp claims that, after your dog does his business, all you have to do is take a picture of the result using their Pooper app, press a button, and a "Scooper" (a freelance poop-removal professional) will drive to the location and remove the offending pile. Their slogan is: "Your dog's poop in someone else's hands."

That's just one of the new "lazy tech" products and services coming on the market.

Here are more products that make being lazy easier than ever:

Jeff Moore (jbm)'s profile photoets le chasseur immobilier abidjan plateau's profile photoJorge Oleg's profile photoDavid Washington's profile photo
Such a paradox, lazy but you have to look fit as well, exercise becomes an almost pure and isolated activity.
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Mike Elgan

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Nothing lights up California sparkling wine and California peaches like that California sun.
This homemade peachy Bellini is good for my belly!

How you might be asking? Well, use real peaches and naturally fermented sparkling wine made with one ingredient: organic grapes. You get the goodness of real peaches and the probiotics from the natural fermentation from the wine.

It's still peach season in Provence and it made me think about the last Bellini I made in Santa Barbara from homegrown peaches from my sister-in-law's backyard. Have you tried a real Bellini? They're heavenly!

Peel fresh sweet peaches, remove pit, blend them until puréed, then add a tablespoon to a glass of a good natural prosseco, cava, sparkling wine or even champagne, whatever suits you fancy! 😘 I made mine using +Donkey & Goat Lily's Cuvée sparkling wine. Then drink up like there is no tomorrow! No, seriously, peach season is ending, it's now or next summer! 😁

#summer #sparkling #bellini #natural #homemade #organic #adventure #peach #season

3 comments on original post
Kimz Baird's profile photoArnab Das's profile photoMarie  Kaja's profile photo
You are in California!
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Mike Elgan

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"When does expressing an opinion, or engaging in an argument or debate, turn into orchestrated or targeted abuse and harassment?
Banning Milo Yiannopolous is the latest in a series of steps in Twitter's ongoing battle.
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D Angah
If insults are thrown around, it is not a debate anymore. ..
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Mike Elgan

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Looks like my kind of place

It's called La Fromagerie Du Passage, and it's a restaurant specializing in cheese and wine.

Have to check it out later. 
Landri Obiang's profile photoJumarie Richardson's profile photoCarlos Lopez's profile photo
Yeap got it do a
Good choise 
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Mike Elgan

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I'm on today's This Week in Gooooogle!!

It's +Leo Laporte, +Jeff Jarvis, Stacey Higginbotham and me!

Watch NOW:

#ThisWeekinTech #TWiG

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+Martin Tatlock We're kind of trapped with Twitter. My theory is that professional content creators, such as journalists but also singers, actors, etc., just don't have the bandwidth after creating content all day to create more content on a site like Google+. They love Twitter because it's easy, breezy, etc. Therefore, all these influential people are on Twitter. My personally chosen community is on Google+, but my professionally chosen community is on Twitter. So I, personally, am stuck with it, too. That's why I'm always trying to convince journalists to walk the walk and leave the site because of the abuse. We all complain about it, but then reward the system with our usage.
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Mike Elgan

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The local market has some delicious goodies to go with my baguette...

This tiny market is quite awesome. 
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I don't think I like it 
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Mike Elgan

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I need a haircut, but this place seems a bit much.

It's at the end of my street. Still, they do claim to be the best.
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else liv it bro!
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Mike Elgan

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Is Google+ losing its steam? (Is engagement by other users less than what it used to be?)

Kar Yung Tom's profile photoAr Grover's profile photoRivi Del's profile photoLars Fosdal's profile photo
+Rivi Del personally, I don't like the create program. It reeks of "suggested user list" and we all know how bad that was for variety. It has it all ass backwards. We don't need certain users pushed forward. We need the ability to uncover the users that share our interests - known or less known. 
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Mike Elgan

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So much cheese. So little time.

This is just one tiny section of our local cheese shop. 
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Looks like rocks
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Mike Elgan

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Pokémon Go and the demon-haunted world

(Read my column: )

Are Pokémon monsters really "digital demons"?

In Carl Sagan's 1995 book, "The Demon-Haunted World: Science as a Candle in the Dark," the author makes the case that science makes it impossible to believe in a world of invisible beings.

Now we can understand volcanic eruptions, for example, as natural phenomena caused by plate tectonics rather than the wrath of an angry volcano god lusting for human sacrifice.

Thanks, science!

But what science has destroyed, technology is creating anew.

#pokemongo #augmentedreality #mixedreality

Johnnie Hougaard Nielsen's profile photoGeorge Kozi's profile photoJoe C. Hecht's profile photo
Pokémon post [scroll]
Pokémon post [scroll faster]
Pokémon post [scroll even more]
Pokémon post [go to beach - damn Pokémon]
Certainly, there has to be a media somebody talking about something besides Pokémon? oh.
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Heavenly Mimolette!

+Amira Elgan made the mistake of bringing me with her to do food shopping. I dragged her into an awesome cheese shop and bought some more delicious cheese, including this incredible Mimolette.

This particular cheese was aged close to two years, and the aging process involves the cultivation of cheese mites, which nibble away at the rind, turning it grey and introducing incredible flavors and small holes that aerate the cheese. It's a cow-milk cheese colored and flavored with annatto.

Mimolette is associated with Lille, France, which is pretty much as far away as you can go in France from where I am, which is Aix-en-Provence.

Anyway, some FDA goobers in New Jersey tried to ban Mimolette in 2013 because of the cheese mites (which are present in smaller numbers on many aged cheeses), but American cheese enthusiasts publicly shamed them into surrendering and allowing its import.

#france #cheese #mimolette

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+martina d agostino Cheese.
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Aix-en-Provence, France
Santa Barbara, California - Cancun, Mexico - New York, USA - Florence, Italy - Madrid, Spain - Marrakesh, Morocco - Sparta, Greece - Kusadasi, Turkey - Istanbul, Turkey - Nairobi, Kenya - Barcelona, Spain - Valencia, Spain - Havana, Cuba
The world's only lovable tech journalist
Who the $#@! is Mike Elgan? 

I write and talk and interview on the subjects technology and innovation. I anchor TWiT's daily Tech News Today netcast ( 

My opinion columns appear all over the place, most frequently Computerworld, PC World, InfoWorld, MacWorld, CIO Magazine, the San Francisco Chronicle, eWeek, Baseline and elsewhere. 

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 with strong opinions. (I have nothing against access journalism, it's just not what I do.)

My Thoughts 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.

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 Google+ communities.

Here's how I do Google+: 

In the meantime, please CIRCLE ME! I'd love to interact with you here on Google+. 
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I'm a digital nomad. I live everywhere.
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Luma Fitness cost us $232 per class. Here's why. My wife and I signed up for a year at Luma fitness at the beginning of last year. Luma Fitness limits the number of students per class. You have to sign up. If the class is full, you can't take that class. And the classes are usually full. You can see this for yourself. For example, when I wrote this review on Saturday morning, you can see from my screenshot that every Sunday class that takes place at the gym is already full. (The only available classes are a trail running class -- we already trail run every day and don't need to pay a gym for that -- and a second class that's way above our fitness level.) We work during the day, and want to work out after work. Those classes are the most unavailable, especially the ones at our fitness level. We're very busy, and often had a hard time making time for the gym. But when we did find the time, we found that Luma Fitness classes were already full. Because of that, we were able to attend only 10 classes for the year. We paid them $2,148 and used their gym 10 times. The nightmare continued. Our membership ended at the end of January. You have to give 30 days notice in writing to terminate the membership, which we did on January 6. Yet they're charging us for the full month of February. We called and argued with them about it, but they were horrible and nasty and insisted that we pay the full month, rather than honor their own contract of 30 days notice. They KNOW we won't be using their gym for the month of February. They KNOW we paid them thousands of dollars without using their service much. But they are just taking our $179 for the month anyway. I guess the $2,148 we paid for 10 classes wasn't enough, so they took more. So now our grand total is $2,327 for 10 classes. Instead of going to Luma Fitness, just flush $20 bills down the toilet twice a week. You'll save money, and you'll get more exercise.
• • •
Public - a year ago
reviewed a year ago
Shirley rules!
Public - a year ago
reviewed a year ago
Everything we tried at this restaurant was incredible. What a gem.
Public - a year ago
reviewed a year ago
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 - 2 years ago
reviewed 2 years ago
30 reviews
This is a really good restaurant. The food is very flavorful without being fatty and heavy. Great service.
Public - a year ago
reviewed a year 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 - 2 years ago
reviewed 2 years 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 - 2 years ago
reviewed 2 years ago