Talking About Everything With Harry Hawk.

I enjoy thinking about the future of Ad Tech... but it's more fun as a group sport... I was fortunate that AdStage's JD Prater agreed to join me on a one hour journey into the future.

Targeting memes with personal data (i.e., Facebook reactions) has been suggested as Cambridge Analytica's low cost "support strategy" for Donald Trump's presidential campaign. Brands can use the same or similar tools; in this episode I talk with researcher and personal data entrepreneur Paul Dehaye about data privacy, using memes to "collect" and "share" segments of consumers and the monetization of personal data. Data About You Dr. Paul Dehaye wants to liberate (for your benefit) data accululated when brands track your online activities - @hhawk Anonymous Pamphleteers Digital marketing tools used to sell branded products are also used in Elections. Policies that protect political speech, including "anonymous pamphleteers," (link) can also be used to subvert elections. They say they don't keep that data - Paul Dehaye Anonymous Tracking Policies enacted to protect consumer privacy may also be making it hard for consumers to learn how they are being tracked, monitored, and segmented. Whither Data Pri

Oil Gardner on triggering conversions. Oli shows that customer focused (well timed messages), respectfully giving value can convert at 20% or more; significantly better than aggressive tactics. Great sales people listen; now great web sites listen too.

Traditional Education is Passive Sitting still at your desk "absorbing" knowledge is passive. Often the only "active" part of a classroom is distracting siren call of smart phones, and watches. Cahoot - usually used in plural they're in cahoots.  He was robbed by a man who was in cahoots with the bartender. - Merriam-Webster Let's Play A Game In Class It might seem "wrong" (and even a bit odd) that gameplay is a solution that can make classrooms more active & reduce distractions. Kahoot! has reached 1 billion cumulative participating players on the platform - Jamie Brooker With 40 million monthly active users, Kahoot! (a learning company) is happy to be "in cahoots" with students and their teachers to change the way people learn. Gameplay is Active Learning - Harry Hawk 19th Century Learning CUNY's Distinguished Professor Cathy N Davidson (link) has often noted that our current educational system was created in the mid 1800's to train the children of farmers to become efficient factory workers. This is why

The hardest part of implementing data analytics is learning to ask the right questions and then having the courage to listen to the answers. Claudiu Marariu walks us through the evolution of a "good" question with real world examples. Claudiu is the CEO of Inner Trends.

Are there any Universal Truths to eCommerce? Harry Hawk talks with Kurihara Kohei (@kuriharan) regarding the differences between US and Japanese eCommerce. Kurihara-san details a Japanese fondness for complicated user experiences/interfaces, and how many customers in Japan use cash on delivery (COD) to complete their online transactions. Kohei also details how Japan eRetailers complete not only on price but on speed of delivery with rapid same day delivery a major logistical objective. He also talks about his perception of gender segmented shopping habits.  This was recorded for the benefit of students at Southwestern College (SWCCD.edu) enrolled in the Fall 2016 Principals of eCommerce course (BUS 134). On Friday Feb. 24, 2017 I will be talking with Kurihara-san again. Once that episode is ready I will be put the link here to that episode. LINKS mentioned: Kurihara-san on LinkedIN Rakuten.co.jp vs. Rakuten.com mercari.com About Kurihara Kohei: "I am the co-founder and chief representative of Ma

Anuj Vaidya grew up in India performing drag for his family. His drag has evolved from gender performance to playing with nationality and species. His show, Larval Rock Stars (2016), uses drag to explore nationality, species, and gender.

Sal is a horror drag performer from Michigan and is 19 years old. He is a polished entertainer and a rising star in the drag community.

Timothy French is a dancer, choreographer, and fashion merchandiser out of New York City whose drag persona is Stefani Victoria Spears. Timothy discusses the origins of his performance persona in this conversation while also highlighting some of the struggles of being a gender performer as well as the possibilities that he sees within the world of drag and gender performance.

Harry’s and Austin’s first conversation about the scope of The Draggedy Project. They discuss the differences between how drag is most generally portrayed in mainstream media and the radical possibilities which drag presents. The conversation also focuses on some of the evolutions of drag as an art form, including its movement from small-scale performances at gay clubs to wider audiences in theatres and mainstream media, such as RuPaul’s Drag The Power of Drag Harry and Austin start their discussion by talking about the possibilities of drag, especially in how drag is able to comment on several different social issues apart from just gender. Austin believes that drag is able to explore all kinds of themes, including what it means to have a national identity, what it means to grow older, and what it means to be human in general.  Word Choice Harry and Austin then discuss some of the terminology used in the world of drag, debating the terminology of “drag” between “gender artistry” or “gender perform

Ivan Sierra talks about growing up in Mexico with his adoptive parents. For Ivan there is tragedy and joy at nearly every turn.

Gil (like me) has a real love of food and food culture. We talked about food, family and dishes that he enjoys, makes and shares with friends. Gil Camargo is the LGBTQ and Music editor for Time Out Mexico City. You can find him on Twitter @GilCamargo_ and you can find Time Out Mexico City here --> https://www.timeoutmexico.mx/df

I spoke with Gil Camargo during my January 2016 visit to Mexico City. We talked about gay life, food, culture and so much more. Gil and I had the opportunity to dine at Biko enjoying wine and a 10 course menu. Biko is helmed by European Chefs (Gerard Bellver, Bruno Oteiza, and Mikel Alons) who have made Mexico City their home

Josefina Santa Cruz is a local who Chef who devoted to Mexican ingredients, but is well known for using them in Global Cuisine. Our global cuisine has many ingredients and techniques are linked to Mexico. Chef Santa Cruz owns Sesame which specializes in Asian street food, and Paprika which served the food of the "Silk Road."

My final interview with Mr. Juan Pablo Ballesteros. I had the opportunity to try some of the food prepared at Limosneros Restaurant. This included tacos with Crayrish and Cocopaches (an insect). It may might sound creepy or gross but it isn't. The Cocopaches tasted great and well they do look a bit scary but no more scary than the Crayfish.. I want to express my heartfelt thanks to Nicholas Gilman who arranged for the meeting with Juan Pablo and through out the conversation added his own insights on the state of Mexican cooking. Please check out one Nicholas's books, and if you are in Mexico City I highly recommend you stop by Limosneros for Lunch of Dinner, for a Taco or Mescal tasting, Etc.  

Many folks know that Tequila is a made from the Blue Agave plant; Mescals are made from the Agave but not just the blue ones, any mature Agave plant can be used to produce Mescal; Tequila is a form of Mescal. Today it's a very commercial process while many Mescals are still made with traditional methods.  Juan Pablo Ballesteros discusses about how in the commercial tequila production process they cut the plant way before it's mature, so they may need to add sugar or other flavors missing from the immature plants. Nicholas Gilman mentions a few things about Tequila's origin. It's original name is "mezcal de tequila" and it was made in the town of Tequila; Mezcal is identified by the area where it is produced.  

Nicholas Gilman and Harry Hawk speak with Juan Pablo Ballesteros about the food and ingredients used at Restaurant Limosneros in Mexico City. Juan Pablo sources all his ingredients from Mexico including historically wild forged proteins, truly artisan Mescals and ultra modern craft beers and wine. We talk about what it means to create modern Mexican food that is still rooted in tradition while creating new dishes, textures and tastes.

In early January 2016 I visited Mexico City and followed up with Nicholas Gilman (Episode 38), to talk about and understand the modern heartbeat of Mexican cooking. Nicholas Gilman and I met up at Restaurant Limosneros for several conversations with the owner Juan Pablo (episodes 40, 41 and 42) but before we spoke with him Nicholas and I talked about the history of the area and what Nick means by Modern Mexican Cuisine. The restaurant is located in the central historical district. An area of Mexico City that was heavily damaged by the 1985 earthquake. An area that has slowly been growing, changing and evolving. The area has received lots of investment and redevelopment including funds from Mexican businessman Carlos Slim. Nicholas Gilman is a food critic and author of the book Good Food Mexico City. His blog is also called Good Food Mexico City.

Today i'm talking with Nicholas Gilman about mexican food culture and about mexican restaurants. He will give us some recomandations of where we should go and when, informations about the price range and the quality of food. Of course, we talked about some tips and tricks for people that are planning to visit Mexico in the near future.

I love burgers, I love talking about them, I've sold more than 100k of them and I even won an award for the best burger in NYC (in 2008). So I was really excited to talk with FoodieHub Channel Director Sam Lynas about their hunt to find the best burger in NYC. Sam and I spoke with two of their local exports; two guys who also happen to be friends: Joe DiStefano (Queens) and Dave Cook (The Bronx). We talked about burger culture, the rise of the burger within the food industry and how the burger has influenced both top chefs and cooks from many cultures to start creating their own burgers and burger "like dishes." Sam noted that they have been trying burgers in NYC for months including a special burger at Gramercy Tavern, the NYC WFF's Burger Bash and during the NYC stop of Meatopita. We also talked about McDonalds and their new Create Your Taste "store within a store" concept that has food runners bringing fresh off the grill burgers direct to your table. It seems unlikely this burger will be part of the hunt