I will not search for pocket records on ebay. I will not search for pocket records on ebay.
I’m Fatman
Mel Gibson seems to have aged perfectly into this role. As an afficionado of Bad Santa and Futurama’s evil Santa Bot, I’m there.
Shit
Ron Cobb, an underground political cartoonist, who happened to befriend a young Spielberg, and went on to design Star Wars Cantina creatures, the Back to the Future Car, the Nostromo (ask Makerbot), a time traveling DeLorean, and ET (Spielberg gave him a cut, and made him so rich he fucked off to Australia and was never heard from again), has died. His political cartoons were ridiculously prescient, and are sadly still timely. Comic above is from 1968!
View samples here.
Dooooon!
Not sure what the quota is for remakes (at least #4, I think) but this looks fun. I rarely watch 1983 Dune, because Lynch has such distaste for it, but I caught the first 30 minutes the other day, and thought those sequences were amazing.
Should We Give It Up?
Here’s the demo of “I Don’t Know” from the upcoming PTMM boxset. I like it.
The Film 2020 Deserves
Free Again
I vaguely remember this coming out, and thinking I should listen to it. Seven years later I’ve finally gotten around to it, and it’s great. Recorded at Ardent after Box Tops and before Big Star, it’s loose and fun, but not as sardonic or weird as his later solo stuff. I’ve been streaming it, but am hunting it down on Discogs.
Crossing fingers for Renfield stories in the comments.
Video Upscaling With Neural Networks
Crank the video resolution on your youtubes to whatever your unit permits, and enjoy San Francisco, 1906.
Sourdoughcumentary
I never realized what a world unto itself sourdough was. First part of a documentary above, and a good article on the world sourdough library here.
All modern recipes begin with a starter, basically a flour-and-water slurry colonized by bacteria and wild, airborne yeasts that eat, breed and exhale carbon dioxide, which helps the bread rise. The tangy taste and brightly acidic smell derive from lactobacilli, cousins of the bacteria that curdle milk into cheese and yogurt. Starters are bespoke to the environments in which they were created; no two sourdoughs taste exactly alike.