Then my favourite band OKGo's one of the many viral vids
OK Go - This Too Shall Pass from OK Go on Vimeo.
OK Go - This Too Shall Pass from OK Go on Vimeo.
MINI PLANNERS from Moleskine ® on Vimeo.
Excerpt from a PickTheBrain feed
Why take everything you see?
You have nothing left to squander
If you keep pushing me away
You have no one left to love
You throw it all away
those ties you went and suffered for
you cause disaster
and flouder flouder flouder flouder
Why take everything you see?
You have nothing left to squander
If you keep pushing me away
You have no one left to do love
your less than you should be
why run so hard to finish last
you caused contendement
and i wonder wonder wonder wonder
Why take everything you see?
You have nothing left to squander
If you keep pushing me away
You have no one left to looooove, looooove
Why squander squander squander squander
Why take everything you see?
You have nothing left to squander
If you keep pushing me away
You'll have no one left to, no one left to love
Herring, the sushi of Holland
The passion for raw herring is one of the rare things that visitors to Holland (and, whisper it quietly, many Dutch people too) often fail to appreciate. Yet, while herring may lack the sophistication of sushi, it is similarly central to this country’s culture, and entwined with its history and custom. One ritual pertaining to herring is Vlaggetjesdag Scheveningen. Like so many other things in the Netherlands, the herring seems routine at first glance, with its indistinct size and shape and unceremonious manner of preparation and consumption. Scratch the surface, however, and you find a rich history and many exotic rituals connected to this fish. For instance, herring has traditionally been eaten salted in Holland; this includes a special gutting process which, according to tradition, was invented by Willem Beukelszoon in 1380. When herring is gutted, the pancreas is not removed, so that special pancreatic enzymes let the fish ripen. Yes, that sounds good doesn’t it!
The composition and taste of salted herring changes through the year, as the individual fish put on a layer of fat through the summer. Other traditional ways to prepare this Dutch staple food include pickling in vinegar and serving with pickles (in a so-called “rolmops”), and smoking. Smoked herring becomes red and was supposedly used to throw bloodhounds off the trail of fugitives in the old days; this is why a decoy from the main issue in a discussion, for example, is still called a red herring.Vlaggetjesdag ScheveningenVlaggetjesdag (“flag day”) has celebrated the arrival of the first herring (“Hollandse Nieuwe”) in the southern coastal towns of Vlaardingen and Scheveningen for years. Hundreds of thousands of people gather in Scheveningen for the festivities, and the fishing boats are decorated especially for the occasion. In addition to the omnipresent herring, this day also features a number of activities unrelated to fish, for both young and old. In Scheveningen, the first barrel of herring is traditionally sold at an auction on the Thursday preceding the official Vlaggetjesdag Scheveningen, and the proceeds go to charity.
During Vlaggetjesdag Scheveningen, visitors are invited to watch spectacular demonstrations by rescue teams, participate in old Dutch children’s games, admire famous artists, watch the Royal Navy, tour boats and old fire engines, enjoy demonstrations of old crafts, watch famous chefs perform their magic, sing along with shanty choirs and enjoy the many colourful traditional costumes. Orchestras, bands, artists, artisans and old sailing luggers all contribute to the fun, which also includes miniature ships, sailing tours and sampling of all kinds of fish. And if visitors want a break from the action, they can always make a pit stop at one of the many sidewalk cafés or go exploring the historical Scheveningen village.
An ancient traditionVlaggetjesdag Scheveningen as such is not very old – it was only made official in 1947. The festive tradition around the beginning of herring season is much older, however. In the 18th century, the villages along the coast, including Scheveningen, were forbidden to gut the caught herring. Since herring was most appropriate for smoking around September, most fishing boats fished flatfish or round-bodied fish during a part of the summer so as to avoid a surplus of fresh herring. Only eight or ten boats fished for herring in those days.
A poem from Scheveningen commemorating the departure of fishing boats on 14 September 1781, for instance, notes that there were only ten boats present. Stadtholder William V was present during the departure, as was customary for him on this day of the year. The poem notes that the fishermen were very appreciative of their prince’s gesture, and emphasises a number of familiar aspects. For instance, the boats would fly their flags, and two of the vessels would come back after sailing out to pay homage to the prince – both elements recognisable to us today. Finally, the best herring caught was for the ruler, very similar to the ceremony of reserving a koninginneharing for the Queen. A tradition that unfortunately does not exist anymore today.
Herring in ScheveningenFishermen from Scheveningen did not fish for herring much until the middle of the 19th century, the monopoly of gutting and salting being reserved for the cities along the river Meuse. Various small-scale festivities around the beginning of the herring season were recorded in the first half of the 20th century. Although photos from this era show harbours full of different boats, usually flying their festive pennants, this was by no means Vlaggetjesdag yet.
On 10 May 1947, however, the press reported that “[…] the fleet [was] ready. Hundreds of flags fluttered from the rigging of the luggers in Scheveningen yesterday. It was ‘Vlaggetjesdag’ [...].” This is the first time this word was used by the press, still carefully between quotation marks, for the beginning of the herring season at Scheveningen. This ceremony would soon develop into the Vlaggetjesdag that we all know and love today.Source: Yacht Valley Magazine
In ancient Greece (469 - 399 BC), Socrates was widely lauded for his wisdom. One day the great philosopher came upon an acquaintance who ran up to him excitedly and said, "Socrates, do you know what I just heard about one of your students?"So, are you sure that the information you got today is true, good and useful to keep in mind? If not, why not stop the passing on of such information so that the world has less clutter that does no good?
"Wait a moment," Socrates replied. "Before you tell me I'd like you to pass a little test. It's called the Test of Three."
"Test of Three?"
"That's right," Socrates continued. "Before you talk to me about my student let's take a moment to test what you're going to say. The first test is Truth. Have you made absolutely sure that what you are about to tell me is true?"
"No," the man said, "actually I just heard about It."
"All right," said Socrates. "So you don't really know if it's true or not. Now let's try the second test, the test of Goodness: Is what you are about to tell me about my student something good?"
"No, on the contrary..."
"So," Socrates continued, "you want to tell me something bad about him even though you're not certain it's true?"
The man shrugged, a little embarrassed.
Socrates continued. "You may still pass though, because there is a third test - the filter of Usefulness. Is what you want to tell me about my student going to be useful to me?"
"No, not really."
"Well," concluded Socrates, "if what you want to tell me is neither True nor Good nor even Useful, why tell it to me at all?"
The man was defeated and ashamed.
The dive began in 1965 at the initiative of Jan van Scheijndel, who was an English Channel swimmer. In that year seven people took part in the plunge. Over the course of time the New Year’s Dive has grown into a massive event and is sponsored by the Unox sausage factory. In 2007 the event had to be cancelled for the first time in 39 years due to bad weather conditions.