9.15.2018

2008 Crisis

Everyone has a story about this period, right? Mine is the French Minister of Economy at the national news networks, 10 years and one week ago: "The main crisis is passed". The day after, the project I was working on for 3 months (and which was about making my work and life during 4 years, and some beautiful parts in my book) was cancelled: 2 out of the 7 "private partners" were out because of the direct financial crisis, the others... just didn't came to the board committee.


Fortunately this person never hold any major job since there (by the way she is Director of the IMF)!
Fortunately every bank official have paid for their crimes! And politics forbid these kind of actions! And we are no making any kind of subprimes credits anywhere in the world!

The 2011 Crisis never been a case, even if I think that was worst destructive. Maybe not to frighten peoples crowds so they will continue to believe the ones who made these crisis as they don't want us to solve it, they are the ones who make money on crisis they made.



The History remember that WWII started in September 1939, exactly 10 years after the "Black Friday" in Wall Street (October 1929).
Sudetians at the end of 1938, and fascist governments in Spain or Japan were yet the introduction to the war.
European Union is close to implosion, fascists are in a few governments yet, politics and economic leaders are totally irresponsable...

As a kid I've seen the Winter Olympics in Albertville (close to my city). Yugoslavia was starting its internal war at the time, less than 10 years after hosting the same Winter Olympics. I was afraid by this perspective as a kid, that's even worst now.
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8.27.2018

Music on the high ground

I say that I'm bored by the music bands I play with since I'm back in Savoy last January. This time I've found a crazy challenge: to play with a very good amateur symphonic orchestra in only 2 practices, playing an instrument I don't know!


5 valves, in F, one octave lower than a string bass, one and a half octave lower than the lowest note I've ever played, merely no one fingering like a 3 valve instrument, it's a whole new instrument: 7 years I'm playing different shape of "tubas" in concert bands and small orchestras, but these were only very big trumpets!
Despite my pretty good level playing tuba in concert bands and sousa funk I can't tell I'm a real tuba player, now that I've been confronted to this beast I do understand that this is a different world.
So I've learn a new instrument, like if I've always been playing didjeridoo, that's not nice when you have only 2 practices with a good orchestra... and you pass all the first one to understand that you don't know how to play this.


I've rarely been such in difficulties, I think I never re-painted my score like this even when I was conducing a band, I didn't understood all the fingering, I'm still not sure about some tessituras, but what the hell I've reached a very big challenge, my head has been boiling all the Thursday, that has been so captivating, what a new experience!

The concert was with the COGE playing for the Festi'Val d'Arly, we are not use to appreciate Parisians in Savoy but the deserve it!
A big thanks to all of them, and to Frank, the one who allowed me to make something with this big tuba.
Next step... A 7 valves tuba, or an ophicleide?

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7.27.2018

Less on: Bonus Track

I'm not a lot on the Internet so I didn't saw that but here are the results from last month:

Fb CoMet
So my students have all passed their examn, and I have to say I wasn't sure about that so that's a great surprise!
I'm not the one who did that as the design question(s) is about gaining 6 points over 80, but this is nice to know.
Bravo to all the teachers, all the administrative, and of course all the students (I have an even bigger think for the ones who were far away and had to surpass themselves to make it).
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6.18.2018

Less-on #4

 That's my last delivery from my students before a long time as I don't teach anymore.
Some are easy like this one "the cost to buy it is a cost". Yes, I could'nt say better.


Some of them are really funny, while working about seasonal foods: "treks loose their leaves" (well, the original version is an error from arbres [trees] and arabes [arabs] but that's a fault on the order of the letters not on the word):

(well, the french version could be dys-understood, I assure there is no racism in here)

One more time, I'm not joking on the people, but on these small lights of sun they let me see in the fog of the corrections. Some are at an unexpected level for this degree (I was teachnig in a 2 years degree in social help, so the design is about 6 points in their exam):
 

Even sometimes I learn things! For example the national Health Plan advises to consume things at theit natural production period. I do understand it when it's about something that grows (fruits, vegetables, tubers...). But where is the point when you speak about cheeses (some of them could stay 5 to 36 months in a ripening cellar depending on how strong you want it):


 I'm working for the Beaufort cheese this year, and I don't even understand which season they choose!
In April the cows are still inside eating hay, the summer season of the cheese starts with June, so why eat the one in April? In a shop you can find all over the year this cheese from summer milk AND this from winter milk, more or less strong when you come to buy it.
That's not an historical season as in some parts of the region of production they were given the cows to a common mountain during the summer, so they had enough milk to make this big cheese, and they were keeping the cows at home during the wintertime, producing small cheese and butter to sell at the city. In other parts that was the opposite, they were a lot in the village during winter so they could produce big cheeses and they were each family in a different mountain during the summertime so each one was making its small cheese.

The Beaufort Cheese and the Comté Cheese are pretty similar, let's say cousins. And there is a kind of alternativity. Is it a choice in the sheet to make no one jalous?
And what about Aligot? That's a cooking with cheese, potatoes, garlics!
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3.28.2018

Return of the Peddler

5 years ago I've been working for the promotion of the Beaufort cheese... which celebrates this year the 50 years of its protected name! For this occasion they wanted to make more events, 50 all over the year, and they choose to restart with one of the people having worked with them in this operation. My schedule was kind of free so I candidated and I've been chosen (to be fair I was the only one from the past summers to be able to make my time free).

So here I go again through mountains and cows (that's a nice joke in French, that's doesn't work at all in English) with 2 missions.


Firstly to animate meeting with producers and consumers. Mainly by visiting farms and going in nature to speak with producer about their daily job.

The most important is to take photo of every person working for this cheese. Mostly the producers, there are more than 400 farms so there is a lot of people to see! And that's so much fun! Because that's a nice way to meet people and discover how they live. Even more as that allows me to see buildings I could never saw! There are the all-new farms with big spaces and facilities:

and the opposite with very old farm where everything is handmade, from taking the shit away from the inside to... taking the milk from the caw!

The oldest one I've seen, still in use and mostly in its original form, is from 1618!!

Other ones are in a old house, even in the former village school:

I'm one of the very few to see all that jazz, I'm a very happy few!
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