Fear not, Mike. Nobody celebrates World Compliment Day across the pond, either. Just because it's a thing doesn't make it A Thing. :) In fact, this is the first I;'ve heard of it. It's probably the same day as Salami Appreciation Day, or Day of Train Visibility, or North Dakota Accordion Day. Nobody pays attention to these. :)
I love this! Having been raised by two Brits in America, when my friends were being slathered in clear and well articulated praise, I was receiving a string of "not bads." It fucked me up. Even now, at my age, it's tender--though I do now understand it's the Very Highest Form Of Praise. Not sure if being raised in a country where everyone was getting not badded on a regular basis would have made it easier?? I do know I've grown into someone who spends a lot of time praising people in clear and joyful words! Thanks for this post!
As a Brit living overseas for 18 years, I have spent a lot of time trying to translate the nuances of British English. It's a myth that the English-speaking world shares the same language. Brits are masters of subtlety and nuance and you need a masters degree in reading between the lines. I'm still trying to help my partner understand that 'maybe' can mean yes or no, it's all in the tone! Appreciating the reminder that I'm not just a weirdo, it's my cultural heritage (and therefore deserves respect) 😄
You're the Godfather of Knowledge, Mike. If anyone had ever said to me that I'd be following a science newsletter, I would have said, 'Yeah, right!' because I bend far more to the creative than the analytic.
But you have such a persuasive knack, such an ability to make everything interesting, that my science cells are beginning to open up. Thank you.
So, at the risk of not being half as interesting as I think I am, here's something I think is interesting, with or without me.
Having popped to the petrol station to get some bread, I was lavishly buttering a slice of the stuff of life when my eye caught the wrapper it'd come in. In two languages, five closely-spaced paragraphs of eight lines each to tell me how wonderful the bakery is, and the question occurred to me: who sits and reads 5 closely-spaced paragraphs of 8 lines each on a bread wrapper in either language?
Anyhow, I decided to read one of them, which says (I translate for the ignorant): "Panos was created in 1982 by La Lorraine Bakery Group, a Belgian family enterprise passionate about quality bakery." My eyes narrowed: "family enterprise"? You're kidding. And ... they are.
Panos, of Ostend, was taken over by Deli in 1988, at which time it had 11 branches. Deli then became part of La Lorraine in 1990, not, as stated, in 1982. Plus, it's not quite what you'd call a "family enterprise", even though I don't know who the shareholders are, and don't much care.
Panos is the Belgian Gregg's and, according to Wikipedia, has "a philosophy of being present everywhere." That it has a philosophy makes my eyes narrow that bit more, but I learn with greatest surprise that they want to be everywhere, because I'll lay a dime to a dollar you've never heard of them. Anyhow, Gregg's has them beat pat-a-cake hands down with a foundation in 1939. The Gregg's entry in Wikipedia isn't available in either French or Dutch, but is available in English, Spanish, Korean, Arabic, Chinese, Japanese, Welsh, Danish and, of course, Farsi. The entry for Panos is available in Dutch. Only. Thus reflecting their heartfelt philosophy of "wanting to be present everywhere." Bon appétit. Or نوش جون, as they say in Farsi.
Garum sounds suspiciously like fermented fish sauce- a yummy addition to many food sauces. I think the description biases the response. Let's try it! Control the decay of Boop Boops!
Mike, great post. I wanted to ask you what your plans are for this platform? A lot reputable people/pages are leaving Substack, because of the problems with Nazis, and white supremacy. Are you looking to change platforms also? It seems people are leaving, and going to Beehiive to reestablish the pages from Substack. Will you keep us informed on your plans?
This wasn't Mike Sowden's worst newsletter.
This deserves the full British triumvirate. Not bad. Thank you so much. Sorry.
Fear not, Mike. Nobody celebrates World Compliment Day across the pond, either. Just because it's a thing doesn't make it A Thing. :) In fact, this is the first I;'ve heard of it. It's probably the same day as Salami Appreciation Day, or Day of Train Visibility, or North Dakota Accordion Day. Nobody pays attention to these. :)
I love this! Having been raised by two Brits in America, when my friends were being slathered in clear and well articulated praise, I was receiving a string of "not bads." It fucked me up. Even now, at my age, it's tender--though I do now understand it's the Very Highest Form Of Praise. Not sure if being raised in a country where everyone was getting not badded on a regular basis would have made it easier?? I do know I've grown into someone who spends a lot of time praising people in clear and joyful words! Thanks for this post!
Not the worst thing I’ve read today. 😉
As a Brit living overseas for 18 years, I have spent a lot of time trying to translate the nuances of British English. It's a myth that the English-speaking world shares the same language. Brits are masters of subtlety and nuance and you need a masters degree in reading between the lines. I'm still trying to help my partner understand that 'maybe' can mean yes or no, it's all in the tone! Appreciating the reminder that I'm not just a weirdo, it's my cultural heritage (and therefore deserves respect) 😄
Thanks for the shoutout, Mike! I’m thrilled to read more about the boops boops despite their unfortunate fate in Pompeii 😬
This was ok...
I don't take your dry humor as rude at all. I fact I prefer it to other types of humor. I think that is why I follow many substacks in the UK.
Love this... always something of interest.
You're the Godfather of Knowledge, Mike. If anyone had ever said to me that I'd be following a science newsletter, I would have said, 'Yeah, right!' because I bend far more to the creative than the analytic.
But you have such a persuasive knack, such an ability to make everything interesting, that my science cells are beginning to open up. Thank you.
So, at the risk of not being half as interesting as I think I am, here's something I think is interesting, with or without me.
Having popped to the petrol station to get some bread, I was lavishly buttering a slice of the stuff of life when my eye caught the wrapper it'd come in. In two languages, five closely-spaced paragraphs of eight lines each to tell me how wonderful the bakery is, and the question occurred to me: who sits and reads 5 closely-spaced paragraphs of 8 lines each on a bread wrapper in either language?
Anyhow, I decided to read one of them, which says (I translate for the ignorant): "Panos was created in 1982 by La Lorraine Bakery Group, a Belgian family enterprise passionate about quality bakery." My eyes narrowed: "family enterprise"? You're kidding. And ... they are.
Panos, of Ostend, was taken over by Deli in 1988, at which time it had 11 branches. Deli then became part of La Lorraine in 1990, not, as stated, in 1982. Plus, it's not quite what you'd call a "family enterprise", even though I don't know who the shareholders are, and don't much care.
Panos is the Belgian Gregg's and, according to Wikipedia, has "a philosophy of being present everywhere." That it has a philosophy makes my eyes narrow that bit more, but I learn with greatest surprise that they want to be everywhere, because I'll lay a dime to a dollar you've never heard of them. Anyhow, Gregg's has them beat pat-a-cake hands down with a foundation in 1939. The Gregg's entry in Wikipedia isn't available in either French or Dutch, but is available in English, Spanish, Korean, Arabic, Chinese, Japanese, Welsh, Danish and, of course, Farsi. The entry for Panos is available in Dutch. Only. Thus reflecting their heartfelt philosophy of "wanting to be present everywhere." Bon appétit. Or نوش جون, as they say in Farsi.
So Paul Salopek might *actually* be walking the shortest route possible from Ethiopia to Chile, hm ...
Garum sounds suspiciously like fermented fish sauce- a yummy addition to many food sauces. I think the description biases the response. Let's try it! Control the decay of Boop Boops!
Mike, great post. I wanted to ask you what your plans are for this platform? A lot reputable people/pages are leaving Substack, because of the problems with Nazis, and white supremacy. Are you looking to change platforms also? It seems people are leaving, and going to Beehiive to reestablish the pages from Substack. Will you keep us informed on your plans?
Oh, not half bad, I suppose. You've only got half an omelette on your vest dear chap.
So much whimsy. This post boops.