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Alexandre Enkerli
Works at Concordia University
Attended Indiana University
Lives in Montreal, Qc, CA
1,200 followers|31,905 views
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Alexandre Enkerli

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C’tait chez Mandela?
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Oui! C'était une bonne fin de semane.
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#PoeticJustice My Nexus7 downloaded #KitKat automatically while I was discussing Android’s postrelease Open Source model to class.
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Alexandre Enkerli

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Bringing geekdom to mainstream audiences.
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Alexandre Enkerli

☞ BBQ Discussion  - 
 
I'm not allowed to eat anything solid until Tuesday, so I made myself an enjoyable snack, all homemade. Pulled pork, pork spare ribs, smoked veggies, and spiced rice. The BBQ was made with the meat drippings and some homemade cider vinegar (actually, cider which turned the wrong way), with roasted spices (peppercorn, cumin, coriander, Szechuan pepper, grains of paradise…), tomato paste, brown sugar, and a bit of soy sauce.
I've reheated everything in my firebox because I'm smoking some chiles and apricot. Also grilled some beef shank to overnight in the slow cooker and get myself some tasty broth.
#BBQ sure keeps on giving.
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a man above the norm.
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Alexandre Enkerli

commented on a video on YouTube.
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Nous sommes tous complices, surtout lorsqu'il s'agit d'apprendre ensemble de façon creative. 
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Alexandre Enkerli

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Finally getting a hang of this #Movember thing.
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Hier, à une conversation #UnivCafé  (l’Université autrement: dans les cafés), j’ai croisé quelqu’un de la Jack of All Trade Unions qui me parlait de nouveaux modèles pour l’échange de bons procédés, avec une monnaie complémentaire. Lui ai parlé de +Seb Paquet. Ça peut aussi intéresser +Tiberius Brastaviceanu…
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Liking the message about connections between geeks, whether or not YouTube is instrumental in that.
One might argue that connecting people through their passion is how nerds became geeks. Then, 25 geeks and nerds might argue about diverse definitions of “nerd” and “geek”.
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Precisely. A nerd might not even care.
The following day, went to RadCan to talk about geek culture. Geeks arguing about our definitions was something we addressed during the show and came up in the comments. 
http://www.radio-canada.ca/emissions/medium_large/2012-2013/chronique.asp?idChronique=305621
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From Peak Oil to digital culture, a significant shift in social systems.
http://www.bbc.co.uk/programmes/b01s0dkm
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Sounds like +Phil Gyford is as bothered as I am by the acqu’hire kiss of death. http://www.gyford.com/phil/writing/2013/02/27/our-incredible-journey.php
 
The Sparrow mail app is still under development and Google is releasing Snapseed for free… http://appshopper.com/photography/snapseed-for-ipad
What’s going on? Acquisition by Google isn’t a kiss of death, anymore?
Maybe they’ll revive Aardvark, Jaiku, and Dodgeball. (I mostly care about Aardvark.)

And I wish there had been a brighter future for Google Sites (Jot), Google Notebook, and Google Wave (Etherpad).

Sure, some of these things are integrated in other services (Dodgeball gave us Latitude). The move from Writely to Google Docs (and, now, Google Drive) has been a significant improvement. And I do understand Google’s need to focus on its core competencies. 

Yet the death of some products, especially after some of us have invested ourselves in them, can be a bigger bummer than the beancounter’s “we need to make money, get out of the way”. Products’ corpses may be a way to pave the road to success, but it can be hard to get over them.

This is a part of “beta culture” I occasionally find hard to swallow. Maybe because I originally get too enthusiastic about what the product can do. My mistake may be that I get attached.

But, my thinking goes, if some of us weren’t getting so involved, as users, nobody would appropriate the technology, There would be adoption by users, but no appropriation, no empowerment. Technology would be a series of disparate tools created by engineers, with no input from usage. Bugs would be tracked, based on expected use, but unexpected usage wouldn’t take hold. Facebook might still be a university-only service, Twitter wouldn’t support hashtags, GitHub would be a minor improvement from Sourceforge…

Maybe a topic for +Gina Trapani and +Kevin Purdy …
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Work
Occupation
Ethnographer
Employment
  • Concordia University
    Part-Time Faculty, present
  • Université de Montréal
  • Indiana University Bloomington
  • Indiana University South Bend
  • Bridgewater State College
  • Tufts University
  • Baptist Health System
  • Saine Marketing
  • University of New Brunswick Fredericton
  • Descarie et Complices
  • Cachette du Bootlegger
  • Couleur café
  • Grain de sel
  • Petite ardoise
  • Le Biniou
Places
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Currently
Montreal, Qc, CA
Previously
Laval, Qc, CA - Austin, TX - Bloomington, IN - South Bend, IN - Lausanne, VD, CH - Bamako, ML - Montreal, Qc, CA - Brockton, MA - Northampton, MA - Cambridge, MA - Nyon, VD, CH
Story
Introduction
French-speaking ethnographer linguistic anthropologist, ethnomusicologist, coffee homeroaster, beer homebrewer, saxophone player, and human being.
Francophone jusqu’au bout des ongles: né au Québec d’une mère Québécoise et d’un père Suisse-Romand, effectuant des recherches avec des chasseurs au Mali, autrefois marié à une Acadienne… Un hédoniste dans l’âme et dans les actes. «Nous avons toute la vie pour nous amuser, nous avons toute la mort pour nous reposer»
Education
  • Indiana University
    2000
  • Indiana University
Basic Information
Gender
Male
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In a relationship
Other names
Alex
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Unimpressed. Not that the food, service, and ambiance were really subpar. But there was something less-than-awesome about each of these. In terms of food, it was quite underwhelming. Today's “special” pizza, (squash, fontina, béchamel, and bacon…) was full of red onion. Problem was: the raw onion flavour was overpowering, I understand the concept of having some bold flavours to complement the squash sweetness. But this wasn't a particularly successful execution, especially since there was a fairly unwelcome spiciness in the pie. In a way, the pizza tasted as if the chef were trying to hide something. With green bell pepper, the intention would just have been clearer. The braised pork flank with polenta was better, but Triple Crown’s Colin Perry would have made the dish sing. In fact, the best part might have been the Brussels sprouts salad, which was intriguing enough to warrant a nod. Another thing which reminded me of Triple Crown was the ginger soda. But, then again, the TC version is more enjoyable. Service wasn't really rude but, as it happens on occasion when I dine alone, it was clear that I was perceived as a less-profitable patron. As for ambiance… Isn't there a limit to how dark you can make a restaurant before it feels like you're hiding something? If so, this place is darker than that. I'll give Magpie another chance, of course. Probably for lunch, or at least before dusk. But there are so many other places I want to try. This won't be a priority.
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Food: GoodDecor: GoodService: Good
Public - a year ago
reviewed a year ago
Went there with the notion that it was a smokehouse. It really isn’t. While they do serve food from a smoker, it’s really just an uninspired bar. One of those bars where bar staff has trouble keeping up with batch drink orders, where patrons are lucky to even get a server’s attention, where it can take over twenty minutes to receive a piece of pie, where young women are called “girls” by the manager, where TVs above the bar show random sports channels, where the staff acts as if it were faced by an invasion… By reference to the Southern theme, I did see some places like this in Texas. But they weren’t BBQ joints, they were just sports bars. “Le Fumoir Rubs Smokehouse” is just an uninspired sports bar. Of course, there’s nothing intrinsically wrong with uninspired sports bars. There’s plenty of those all around, including in Montreal. But why go there when you can go to more interesting places all around it? Did we really need this place? The meat itself is good (much better than the sauce, sides, or pie). Yet having a meal there may represent an offence to the staff, as they seem to have no idea that someone might want to have anything besides finger food at a place like this. This is the kind of place where you expect buckets of chicken wings to be served (at a heavy discount), not Texas-style ribs. If it weren’t for the meat, this place would be indistinguishable from all those interchangeable bars and clubs around Peel or Crescent. There’s good meat to be had within walking distance of Le Fumoir so why submit to the aggravation?
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Public - a year ago
reviewed a year ago
Excellent location at a remarkably low price. Even the smallest room is quite nice and cozy. Would/will likely go back.
Public - 3 years ago
reviewed 3 years ago
Public - 3 years ago
reviewed 3 years ago
7 reviews
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It's almost a tradition to go there for breakfast.
Public - 3 years ago
reviewed 3 years ago
Public - 3 years ago
reviewed 3 years ago
A bit far from downtown but a nice and comfortable place at decent rates (especially off-season).
Public - 3 years ago
reviewed 3 years ago