Author: Eric Kauschen

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The San Francisco Unified School District

If you have a child in San Francisco that attends public school then you’re very aware of the lottery system for which school your child can get to attend. I’ve yet to hear about this happening in other cities, but it is a crazy system for San Francisco to have and we were lucky…WE BEAT THE SYSTEM!

I’m not sure why we did, but it could be because our daughter is autistic so there’s a smaller pool of kids to draw from. You can put down up to 16 different schools you want your child to attend and you’ll hopefully get one of them. Most parents put down 10 schools [note this is for elementary school, middle schools and high schools have less choicees]. From comments I’ve read there are many parents who put down 10 schools and didn’t get any of them and ended up having to in some cases drive their kids across town to attend school.

When I was a kid you went to the school in your neighborhood and we had class sizes of around 20-30 kids. We didn’t have any problems back then even though there was talk of over crowding. Then when I was getting ready for fourth grade bussing started which brought kids from bad neighborhoods to good neighborhoods and vice versa. Please note the bold/italics is the equivalent of doing the old finger quotation thing. At least they had bussing to get the kids to school back then. They only have that for kids who are in SDC classes now.

It was not a good time as I was supposed to be sent to Aptos Elementary [note it wasn’t a middle school or Junior High as we used to call them] and my Mother was down at the Board of Education kicking and screaming. In the end I ended up going to Lawton Elementary which was the closest to my house since they split out fourth-sixth grades [elementary schools before that were K-6].

What we have today is similar, but we have managed to fare through it very well. We only put down two schools that had SDC [Special Day Classes] that fit our daughter’s needs. We would have been happy with either. We knew the Kindergarten teacher at her current school and he’s a great guy. We got to meet the teacher at the school closer to us and knew that she mentored some of the people who were therapists for our daughter. Everyone had wonderful things to say all around.

Once we got accepted that’s not the end of things. You have to go to the school and fill out enrollment paperwork. We did that yesterday and after a few hiccups we got everything done. Note to parents of SDC kids, while the paper they send you says you don’t need to bring a birth certificate and proof of residence if you’re already enrolled in the SFUSD, ignore that. They sent us home to bring that back.

My Wife sent an email to the teacher that our daughter will have and she promptly sent back an email saying that she wants to visit our daughter at her school and talk with her current teacher as well as coming by our house to meet with us and see how she is outside of school. Some of you may think this sounds like a Child Protective Services thing, but it’s not. Autistic kids think different than other kids. My daughter can barely talk, but she can make music on her iPad in Garageband with very little help from me. The teacher wants to understand how your child’s mind works so she can incorporate the appropriate classwork into her daily life.

The Principal at the school even remembered us and had a long chat with us while the paperwork was being processes [it turns out she taught at my elementary school and knew many of my teachers. She even tried to flatter me by saying she might have been one of my teachers, but we only had old prune faced teachers close to their 70’s when I was in elementary school].

All in all I knew that it would work out for us. My Wife who worries more about these things is ecstatic at the moment so I’ll just shut my trap and let her enjoy it. Sometimes the world isn’t always out to get you and things work out in the end.

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How to BBQ in San Francisco

Someone once said you’re a real San Franciscan when you put on your winter coat to go out and BBQ in July. People who live here understand that because the weather throws a few monkey wrenches into being able to properly BBQ here depending on what part of the city you live in.

When I did my brief stint in the Mission we generally had good weather most of the year so BBQing wasn’t too difficult. When you live near the coast in the Sunset or Richmond districts things get a little more challenging. We get cold and wind here. I skipped the corned beef for St. Patrick’s day and decided to grill some steaks. It was a very windy day so I knew I had to start the grill early. We’ve got a propane grill so it needs some time to warm up. It took about a half hour before the grill got up to 400°. I figured I’d be going a little longer for the steaks and I opened the grill and dropped the steaks on it and the thermometer now said it was 300°. So much for the sear and grill lines.

In warmer weather like we get in our Indian summer later in the year I can usually get the grill up to over 500° in under 15 minutes. That’s when cooking outdoors is fun. Prior to the propane grill I remember that El Niño year late in the 90’s when I grilled on a hot New Year’s Eve when it hit 80°. My little Smokey Joe charcoal grill got so hot that I singed the hair on my arm. The steaks ended up cooking too hot and where blackened on the outside while raw on the inside.

These are things you need to understand when you grill in the outside lands. If it’s windy or cold your grill won’t get as hot and on a hot day it’s better to indirectly grill unless you have a propane grill that lets you control the heat. I’ve been grilling for years and have learned how to take the weather into effect even mildly enjoying grilling in a heavy fog where the water sizzles on the grill [which also cools the top area creating a circular effect which cools your grill.

So take these tips into account if you’re out in the windier areas. We unfortunately have a gorgeous view because we’re up on a hill, but that also puts us into a direct line of attack from the salt air off the beach so it can get very windy. I’ve even had my propane grill blown over with the wheels locked.

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Triangle vs. Square

So I’m sure you all know by now that I hate PayPal, I hate them a lot. Yesterday they unveiled their new product for mobile merchants: Triangle umm PayPal Here. I’m not buying into it for a number of reasons and yes, I’m about to pretty much tell you all of them.

First thing that was kind of funny to me was that they’re undercutting Square by .05%. What that means is that if you charge someone $100 you’ll be giving Square 5¢ more of your money. 5¢ out of $100 isn’t going to hurt me too much.

Second, the PayPal app looks like it was a complete reverse engineer of the Square app. The only difference between the two is that you have to enter the CVV number after swiping the card which you don’t have to do with Square.

People are talking about the 2.7% fee vs. the 2.75% fee of Square and then following it up with, but you get a free debit card that any money you charge someone is immediately available on the card which gives you 1% cash back making the effective rate 1.7%. While I’m good at math I’m not so good at bait and switch economics and something just didn’t sit right with me on this one until I saw a comment made by someone using the name SounderJunkie on The Verge that said:

Umm, the 2.7% is charged to the merchant, the 1% cash back goes to the customer using the card. The only way this becomes an effective rate of 1.7% is if you are charging your own card. Interestingly, this is classified under US law as money laundering.

Money laundering? Interesting idea. So they give you a debit card that accumulates your charges without the need for a bank account. As a freelancer I’ve run into times where I have to prove to a company that I was employed by showing them bank statements verifying PayPal or Square deposits to my bank. From what they’ve said so far they won’t be issuing bank statements for you and I can only suppose that they will show up on your PayPal account which looks more and more like a bank statement every time I have to look at one and at one time in the past they were acting like a bank encouraging you to keep your money in your PayPal account and earning interest on it through their Market Rate program or spend it with your PayPal debit card [something that when they got that started years ago I applied for, but never got.]

Third, PayPal is an established online payment juggernaut. They are virtually the only form of online payment that online businesses will accept. I just happened to check their site and noticed that they’re previous fee of 2.5% + 15¢ transaction fee has now been raised to 2.9% + 30¢ transaction fee. So in order to offset the extra .05% they’re giving you to undercut Square they now have to raise their rates for normal online PayPal exchanges unless you can get approved as a non-profit or make more than $3000/month. They also have some policies that are a very draconian in nature. They’re already telling book sellers that if they want to sell ebooks and accept PayPal payments they cannot sell erotica. Yet there is on eBay an ahem Adults only section where you can buy also sorts of erotica as well as some other rather bizarre sexually fueled devices and pay with PayPal and that’s OK because, well eBay owns PayPal and they love their monopoly status.

If you make a mistake and accept a payment for something they they don’t like you to sell [online raffles are a big one that people get hit with] they will suspend your account and hold all funds for 180 days and not even let you refund any payments. At the end of 180 days you can remove the money, but your account while still existing cannot be used because you have been banned for life. As a matter of fact anyone living at your address is also banned for life. If you sell your house and someone moves in that uses your old address they may end up being banned for life as well [in a call to PayPal that one caught them off guard, but they did say it could possibly happen].

 

Now Square, a San Francisco based start up that has been getting rave reviews since it’s beginning has also become pretty well established for mobile payments. Most of the food trucks around the Bay Area use Square. Small coffee shops and bakeries are using it. Sure there are a few other options around, but they usually charge more to process credit cards than Square does and the .05% lower rate for PayPal Here won’t help them overcome PayPal’s hatred by those who have used it in the past. I don’t think Jack Dorsey at Square will be quaking in his boots anytime soon.

If you want to get away from PayPal for online payments that don’t require a card swipe I suggest you check out Venmo. There are no fees associated with it unless you’re making a lot of money through it which in the future they say they will be instating fees for businesses to use it, but keep it free for individuals.

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Pesto alla Genovese

While I have a Germanic last name, I grew up in an Italian household. My family traces it’s roots back to Genoa in the Ligurian provence of Italy. As a kid what we ate was considered ethnic food. For most kids my age Italian food consisted of Spaghetti-O’s. For us it was pesto. It was something no one had heard of and you never saw it on the menu’s in Italian restaurants.

I learned how to make from my Mom who learned it from her Mom, etc, etc. When my Dad lost his job and we were low on cash we had pesto with tagliarini pasta at least once a week. Tagliarini is kind of like fettucini only thinner. When basil was in season she’d go to the farmer’s market down on Alemany and get a box sometimes two boxes and then the chaos would begin. I got the job of stripping the leaves off while my Mom and Grandmother would pull out their wooden bowls and mesaluna’s and start chopping the basil. It wasn’t the real way you’re supposed to make it as it was normally ground with a mortar and pestle, but these were more modern times pre-cuisinart. I loved it and ate it up by the piles. A couple of nights as a kid I had it before going to a Boy Scout meeting and apparently all the garlic that was in there became very apparent to everyone in the auditorium.

After I got done with the leaves it was time to grind the pignoli [pine nuts] and chop the garlic…lots of garlic. I think I had the easiest jobs of all. While pulling the leaves off the stems was tedious it wasn’t anything compared to chopping the leaves with the archaic double bladed knives that probably dated back to the 20’s. When the chopping was done my Grandmother would put the chopped leaves into a large bowl and slowly pour in olive oil [not the traditional Ligurian extra virgin olive oil, but good enough] and slowly stirred the chopped basil and oil until it got a creamy texture. Then I got to add the pignoli and garlic and finish up the stirring. My Mom would then start jarring up the extra and that would go into our downstairs freezer.

We always saved the last bit for dinner that night and my Dad who used to work down in the Marina would be told to drop by Lucca’s and get some fresh tagliarini for dinner. Typically you add some parmesan cheese to the mix, but my Mom and Grandmother always liked to let us decide how much cheese we wanted on it. This tradition carried on for years until a day in the 21st century my Mom wanted some pesto, but didn’t have it in her to go through the process. I suggested we try the food processor and of course she balked.

So I bought a bunch of basil picked the leaves and threw it into the food processor we had at my house. I tossed in about 5-6 cloves of garlic and a little olive oil and turned it on. Slowly adding a little bit more and more until it looked about right, but I left out the pignoli because I was lazy and they’re kind of expensive. We found some fresh tagliarini at a local upscale grocer who I won’t mention and brought it over to her house to make dinner one night.

Where’s the pine nuts? OK, I should have expected that. How’d you make it? You don’t have all the…wait! You made it in a food processor? Yes ma, that’s what I did, so do you like it? She liked it and started doing it that way herself.

Now pesto is everywhere. It’s in mayonnaise, on pizza’s someone will probably make a pesto chocolate bar soon. I see it all the time at the supermarket, but I’ve tried it a couple of times and I still go back to making it myself. It’s cheaper, fresher and just reminds me of good times in my past. Incidentally, if you substitute Italian parsley for the basil you get a great South American steak sauce called chimichurri that I’ve written about previously.

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Anchor Steam Beer

In my misspent youth I had a hobby of brewing beer. The ingredients were legal to buy and it was cheap to make and seeing as there was a home brewing shop three blocks away from me just made it easier. This got me thinking about a little talked about San Francisco tradition, Anchor Steam Beer.

I’ve drank a lot of Anchor Steam beer over the years, but I have yet to tour their brewery which I think I’ll have to do sometime in the near future. What always caught my ear was the fact that the word steam was included in the name. What exactly is steam beer? Now when I brewed beer you boiled the grains and hops on the stove [know by brewers as the wort] for a certain length of time that did produce steam and made the whole house smell like a telephone booth on a hot day [I’m dating myself here, but some of you well know what I mean.] You then strained this into your primary fermenter added water to cool it down and added the yeast.

When I first started brewing beer I used ale yeast because I was told it was easier to deal with. It turns out that steam beer uses a lager yeast that ferments on the bottom and you don’t get the foamy top on your batch. Steam beer using lager yeast is fermented at a cooler temperature more indicative of San Francicisco. As to why the term steam beer is used has a lot of debate. Some say it was because the Anchor Brewery lacking ice to cool the wort would pump the hot wort up to holding tanks at the roof of the building where the cool Pacific air would cool it down causing steam to rise off the building. Other’s have said that it produced a lot of carbon dioxide and it was necessary to let off the steam during the fermentation process. This I can believe because the first time I actually brewed a lager and bottled it up I stored the bottles in my garage and found that my Dad who used to spend his evenings working in the garage would have a few WWII flashbacks when a bottle or two would explode from too much pressure.

Steam beer was started here in San Francisco in 1849 a year before California became a part of the US and the start of the California gold rush when a German named Gottlieb Brekle decided to start a business to help the working man unwind. Steam beer [also known as California common beer] was not the best stuff around at the time. It was cheap to make, cheap to purchase and didn’t taste that great, but got you drunk. It’s a far cry from what the Anchor Brewery makes today. Anchor Steam is still their best known, but they make a much larger selection including ales and barley wines.

Anchor has evolved over the years to become probably one of the first micro-brews commercially available. I’ve had friends who have taken the tours and they’ve said that they’re a lot of fun. Apparently so much fun that you have to book the tour six month in advance now because of the popularity. You also get a taste of the beer at the end of the tour so I’d say give them a call now and book a trip. They only take reservations by phone though so if you’re planning on making the trip call them at 415-863-8350 now. Don’t forget to press extension 0 when you call.

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Wonton Cookies

Way back when I was in the fifth grade i had a teacher named Ruth Omatsu. She was always one of my favorite teachers at Lawton Elementary school because she got us excited about learning. While we learned a lot about science and reading and math in her class it was the special side things she taught us that really stuck with me like wonton cookies.

Bringing a deep fryer around 10 year olds isn’t something you’d get away with doing today, but she decided to teach us to cook one week and she had come up with the novel idea of wonton cookies. They were really simple and delicious. You’d take a wonton skin and drop some coconut, brown sugar and chocolate chip on one half. Then you’d wet your finger and run it around the edge and fold it over into a triangle and deep fry it.

My Mom loved the idea and invited Ruth over one day to show her how to do it. My Mother took it a step further and chopped up banana and pineapple to add into the mix. Really anything sweet would probably work in one of these. If you’re adding in a harder fruit like apples you’ll definitely need some brown sugar to help loosen them up.

While I haven’t seen any Chinese restaurant offering them I think it would be a great idea for them to start. It’s a novelty that I haven’t seen anywhere else and could be a new San Francisco tradition. The only thing that comes close is a Philipino dish called Turon. I’ve seen it in stores, but I’ve yet to try it. From what I understand it’s banana, chocolate and star fruit made to look like a lumpia, but is sweet inside. Even though I dated a girl who was Philipino for six years I had never heard of this before, but it sounds like something I’m going to have to try. In the mean time I’ll stick with the wonton cookie version because it brings back memories of school. I’m sure some of my Asian persuasion friends will chime in on this one. Steve? You out there?

Hat’s off to you Ms. Omatsu!

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Pink Slime

Seeing as it’s the weekend I can move away from San Francisco and talk about a term coined by Dr. Gerald Zirnstein, Pink Slime. It’s a term used to describe boneless lean beef trimmings that are ground up and processed as an additive to regular ground meat. Since the term is a pejorative one to denigrate this product I thought I’d do a little background research about this horrific meat product that is on everyone’s lips nowadays.

When I first heard the term it was used to reference ground up chicken that  being used to make chicken nuggets. There was no reference to it being used in ground beef, but apparently now I’ve found at least a dozen articles on it yesterday. There are two companies making this product and they are BPI and Cargill. Most of the articles while not mentioning BPI are focusing on it because they use Ammonium hydroxide to sterilize the meat because they are trimmings usually considered not fit for human consumption. This isn’t added to the meat, but the meat is washed and rinsed in it. The meat which people are saying isn’t fit for human consumption wouldn’t really be allowed for humans to eat, so it’s more like meat humans don’t normally eat. To those in the nose to tail brand of eating this is what is known as offal. When you slice open a cow the insides containing intestines, liver, kidneys, heart, etc are what come out and there are very few people that are meat eaters that go for this [except for the few liver and onions types or the steak and kidney pie types]. This is edible, but takes a bit of cleaning up before you cook it. Cargill by the way uses anti-microbial treatments to make it safer to eat not ammonium hydroxide.

Now if you go for the muscle parts of the meat that most of us eat there’s nothing used to sterilize it which is part of the reason we get food poisoning, mad cow and all those other diseases. Pink slime is a sterile, processed meat product. Sounds awful doesn’t it? Let’s talk about Tofu for a minute. It’s a processed, fermented soybean product that doesn’t occur in nature. If we called it processed rotting bean paste it wouldn’t be a good advertising tag line. Would you purchase bee barf? I bet you have. That’s called honey. A study was done in New York where they walked around Central Park telling everyone about the horrors of consuming dihydromonoxide. It’s present in everything we consume and if you consume too much of it, it will kill you. As it turns out, the public doesn’t know basic chemistry enough to understand that what they were talking about was H20, i.e. water.

I am not saying that beef innards are high on my list of things to eat. I’ve never eaten sweetbreads [nice name for a sales pitch] nor have I had kidneys or liver [I may have had foie gras once], but the grinding together of these innards and sterilizing them still leaves them as being 100% beef in origin. I remember a local hamburger joint when I was a kid that sold 25¢ hamburgers that everyone said used sawdust as a meat filler. THAT would be a questionable additive. Come to think of it I have eaten 100% beef hot dogs so I’m sure there were some innards mixed in.

Jamie Oliver who I enjoy watching demonstrated the way he thought Pink Slime was made by grinding meat and dumping ammonia on it saying this was how it’s made. That’s not true. The innards and trimmings when ground are exposed to ammonia gas then washed [BPI] or exposed to antibiotics [Cargill]. Much different than what was being told to us. There was a study published about the perils of Pink Slime which was later pulled as having some serious errors and that it was not harmful to human consumption.

What we have is people reading food labels and seeing ingredients that don’t sound like they’re fit for human consumption and then isolating them then writing up everything about the horrors of what this will do to you supposedly. Pretty much everything we eat today has been processed in one form or another. You don’t know what portions of the cow go into your ground beef. A can of soup usually has more than half you daily salt intake. Many of your store bought fresh baked cookies contain anti-freeze to make them soft. I’m not even sure if the picture I used up above is truly Pink Slime. It’s been associated with it, but I have yet to see a video that proves this to be true. Most of the fast food restaurants have stopped including Pink Slime because of the public outcry, but if you buy a beef and bean burrito from your local 7-11 look at the ingredients and I’m sure you’ll see beef heart as the source of beef. I shudder to think what their nacho cheese is made of. It always looked like yellow Elmer’s glue to me.

In the end, it’s not something I’d choose to eat, but the vilifying of an ingredient that when you take a look at it isn’t as horrible as it sounds by the name someone has applied to it just gets my yellow journalism radar turned up to 11. Now it’s time for me to go and have a cup of rotten dried leaves steeped in boiling dihyromonoxide with a spoonful of bee barf [That’s tea].

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The New iPad, Yeah, I Want One

March 7th was the magical day where Apple surprised us by releasing the New iPad 3. Not much surprise there except for the missing 3. We had been hearing all the rumors for months and our friends down south in Cupertino gave the Moscone Center attendants the buzz they were craving.

The thing that impressed me the most was the beginning when Tim Cook came out. If you closed your eyes, he was definitely channeling Steve Jobs. I suspect he had been groomed and prepped to not be a jarring replacement to the wonder that was Steve Jobs. While the changes weren’t super revolutionary, they were as Apple is calling it, resolutionary. As predicted the New iPad has the retina display. It’s got the dual core A5x chip with quad-core graphics which for the non-geeks out there means it’s faster and the graphics have a big wow factor now.

I’m not going to focus on all the new whiz bang stuff that it does, but focus on how this device will change things a bit. One of the things that people aren’t really paying too much attention to is that the New iPad has more memory and graphics capabilities than an Xbox 360 or Playstation 3. To me this means that it now is not just going after the tablet market, but also after the game station market. Now it may cost more than both of those, but the games are cheaper, it does more than just games, is portable and gives you more resolution than a 42″ HD TV.

The new 5MP camera is pretty adequate. I know my iPhone’s is pretty good, but this one is a better 5MP camera than mine. Photographers will have to get used to holding a bigger camera in their hands, but I’m wondering how many of these people remember the old Polaroid instamatics. Because they now have a 5MP camera on the New iPad they had to bring iPhoto to the New iPad. This isn’t like your regular iPhoto, but adds in a lot more features making it act closer to photoshop. The ease in adjusting photographs is pretty slick and when you’re finished you can assemble them into a photo journal that you can share with your friends. That’s pretty slick and I think I will drop the $4.99 on it to try it out. They didn’t include a flash with the New iPad, but I actually never use the flash on my iPhone. If I’m a darker environment I usually turn on the HDR and get better pictures. If you click on the photo up above you’ll see that the retina display really makes your photos look like they’re popping out of a page of Architectural Digest. This might indeed be a game changer for the photo crowd since every photo you take is uploaded to the cloud which makes your pictures instantly saved and you can share them immediately through a variety of sources, FaceBook and Twitter of course being first on the list.

If you like video they’ve upgraded the camera to shoot 1080p and introduced an anti-shake video that in the Apple produced demo proved to do some good work. I’m sure they enlisted professional cameramen to make the demo, but you can still get pretty close I’m sure. Since they have a 1080p camera now they of course had to update iMovie. They’ve added in theatrical trailers now like the desktop version has which is fun and again might make a few new Cecil B. DeMille’s out of amateurs. Putting full HD recording into the hands of the masses is a real game changer to me in that we’ll expect more from professionals.

Garageband got an update as well and my daughter has been playing with it constantly since the update. The changes are so much a gee wow with the addition of smart strings so you can add orchestra strings to your music [which sound quite good actually], but there is a new feature called Jam Session which looks like a lot of fun. With these new virtual instruments there are people who are going to be learning how to make music without having formal training. I bet if I did a search I could find people who are now teaching people how to play music on an iPad. What’s cool about Jam Session is that you can have four iPads playing along together with one of them that’s playing recording all four iPads. That’s a pretty cool thing and I’m sure there will be lots of youtube videos coming out shortly after the New iPad is available March 16th.

They’ve also updated their iWork set of programs to take advantage of the retina display which makes sense so now people who are creating eBooks will be able to be on the same page so to speak as oh say, Architectural Digest. So what in my twisted mind does all this mean?

The game demo’s were impressive. The drawing demo was impressive, iPhoto and it’s editing were impressive. Overall I think that this will move some people away from gaming systems and to the iPad, but I think they’ll need to up the speaker system or come up with some good wireless speakers to send the sound to. The camera will give people who want to make videos an easier time of doing it, so expect to see more independent short films to start coming out. Then there’s the simple fact that what most people need to do on a desktop computer is read email, surf the web, watch a few videos and play a few games then they may actually not need a desktop computer as I said in an earlier article. When I’ve opened up a photo on my iMac that I’ve taken on my iPhone it is HUGE because my iPhone like the New iPad has 264 pixels per inch unlike my desktop that has 72 pixels per inch.

Yes, I want one, but I think I’ll wait a little while. Tim Cook ended his keynote by telling us to expect more improvements in 2012 so the fact that this is the New iPad and not an iPad 3 leads me to believe they are coming out with other models over the course of the year. I don’t want to be the guy that buys the New iPad a couple of days before something new comes out that does more. I think I’ll upgrade my Apple TV first. It’ll cost me less money.

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Blacks In Gaming

A good friend of mine helped host a night for the group Blacks In Gaming at the W Hotel in San Francisco. This ran hand in hand with the GDC [Game Developer’s Conference] and I have to say that the party was OFF THE HOOK!

Now I’ll apologize right off if any is offended by me using the term Blacks instead of African-American, but I would have to say that none of the Black folks there seemed to mine. Besides, having the acronym BiG sounds better than AAiG. The first sounds more like a dig me I’m here acronym while the second sounds like something you’d hear as person grabs their chest and falls to the floor. There were quite a few Black people in attendance, but myself being neither Black, nor a game designer still fit in nicely.

Now I’m sure some of you are asking why I would be invited to such an event since I am neither Black nor a game designer. It turns out that I help my old college friend get their website started and I wanted to see what would come out of it. She told me not to bother eating dinner that night and she was right. The food served up courtesy of sponsor Microsoft was incredible. They had trays of sushi, cheese and crackers and completely across Asia table of cuisine [note the deep fried pot stickers were outrageous]. As I was filling my plate I was tapped on the shoulder and offered a wagyu beef slider that was the hit of the evening for everyone. I also received a free drink ticket which got me a Maker’s Mark on the rocks to wash all the food down with.

While traveling around the room and talking with some of the game designers that had booths there was one in particular that stood out to me. That was Subversus Interactive showing of one of their games called Gyromaniac. It was by far the game that attracted the most attention. Why you ask? It’s a flight simulator that takes it a step further. You’re flying machine is traveling inside a human intestine, blood vessel or fallopian tube. It was pretty weird, but so unique in concept that it was attracting a lot of people to play the game. Note, you can also play it in 3-D which only enhances, umm the effect. Vishal Srivastava of Subversus Interactive who wrote the game did a great job of selling the game and caused a large amount of the people who were trying it out to break out laughing. If you have a fear of aliens and anal probes you might want to stay away from the game, but if you ever had the dreams of being a part of the movie Fantastic Voyage you’ll definitely fine this game fun. Check out the movie teaser at the end.

Overal it was a widely diverse crowd and I was surprised I didn’t bump into Willie Brown making a show there at least for a couple of minutes. I did happen to run into an old friend of mine Derrold Purifoy from elementary school and after 35 years we had lots of catching up to do. It seemed to me that most of the people when they weren’t talking about gaming were talking about the food at the W Hotel. It was a great night out and I managed to make it home before falling into a food coma.

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Ronnie Montrose

I woke up yesterday morning to find out that Ronnie Montrose had died of prostate cancer. It was a sad day for me because he was yet another person who helped me learn to play guitar. I had been taking lessons for about six months from my first teacher Alex Bendahan at Tree Frog Music and I new the chords, but I couldn’t wrap my head around guitar solos. There was one song that at the time was stuck in my head, Matriarch by Ronnie Montrose and I wanted to learn the guitar solo and Alex was trying to teach it to me. I just happened to be lucky that day because Ronnie walked into the store.

We had small amps in the tiny rooms where we were taught, but they were loud enough to carry across the small store that we were taught in. Alex would have me bring in tapes of songs I wanted to learn and he would teach me the songs by listening to them and figuring out the chords. Ronnie heard us getting to the solo part and walked back and pulled the curtain back on the room. I was frustrated with the fact that I just couldn’t understand how to play the solo. I knew the scales and everything, but I couldn’t put the two together.

Ronnie after pulling back the curtain said to me, you have to feel the solo then let it out. He took my guitar from me and started playing the solo along with the tape I had brought in.He wasn’t playing the exact same solo, but it still fit with the song. The exact notes didn’t matter, but he put his soul into it and then it clicked in my head. He handed the guitar back to me and said, now you try it. Alex’s band was fairly well know at the time so he knew Ronnie and just laughed at the whole thing and told me there would be an additional charge for today’s lesson. Alex rewound the tape and and I played along until the solo and just stopped thinking and a solo came out of me.

Ronnie was a good man and a great guitarist who was under appreciated. Sure everyone knows him for Rock Candy which was probably one of the heaviest song of the 70’s and gave Sammy Hagar his claim to fame. Years later my band lost a bass player who had an offer to join Gamma, Ronnie’s new incarnation of a band that later spun off to the Davy Pattison band after he left. It was kind of ironic that the guy who taught me how to play a guitar solo later stole one of my band mates. I guess you have to pay up at some point.

I couldn’t find a video of Matriarch on YouTube so you’ll have to do with Sammy and Ronnie playing Bad Motor Scooter: