about: Jed

Don't you love it when people talk shit on a blog yet you have know idea who the hell they are? Well, below is my subtle attempt to describe who I am and why I have an opinion or insight into something:

Note: This will be continuously updated--in theory.

Work:
I am currently an Engineering Lead and Release Manager at Sun Microsystems in the Content Management Engineering group. We build, support and maintain the code, applications and infrastructure that enable content authoring, management, distribution and delivery for Sun's high volume websites such as Sun.com and Java.com. Oh yeah, and we also make sure a consistent brand is maintained across multiple locales and venues utilizing content reuse and repurposing. In short, my friends and family have no idea what I do.

I even have an abandoned blog at Sun!

Previously, I worked at Interwoven Inc as a Senior Consultant for web content management doing some of the same things, but limited to just the CMS side of the house. Hmm, I wonder who one of my clients could have been.

Related tags: Content Management | Sun Microsystems

Glory Days
I am a former swimmer. Some might say a great swimmer. I would say I was good enough since it got me through college. After my "retirement" from swimming, I hit the triathlon circuit and quickly learned my soft tissue was not meant for running. The name "twothirds" comes from my typical effort during a triathlon. I would lead for the first two-thirds of the race and quickly falter during the run. Good times! (For the record, I did win one race.) As I have slipped further away from my glory days as a swimmer, I have become a glorified rec-cyclist that likes to bike commute to work as a way of staying sane.

Related tags: Cycling | Bike Commuting

Education
I hold a BS from Providence College in Computer Science and Management. I graduated Cum Laude and number one in my major. For the record, I was the only person in my major--I worked the liberal arts charter of my school and followed the "individualized" major option. I rock! For me, this was a cross country trip from California to Rhode Island. I strongly recommend this for anyone going to college. Run away from home and find out what life is like somewhere else out of your comfort zone. If not for my Providence experience, I would have no idea you drink from a bublah', griders are subs, and the mafia really does exist.

Home
I have lived in California, Rhode Island and Connecticut, but most of my time has been in Santa Clara, CA. I fled the state for College, yet ended all of two miles from my parents house. I have owned a house since 2000, and have been on a home improvement binge over the past year. Once something starts to look nice, all the old crap starts to look really bad. Recently I have:

• installed new windows
  
• replaced the blinds
  
• installed composite wood *cough*, err, laminate floors
  
• refreshed a bathroom
  
• painted 1/2 the house
  
• torn out shower doors

Well, while I may not have done some of these things first hand, I have paid for everything.

Food and Drink
At one point in my life I would have been content with a Natty Light and some Pasta Roni. Things have changed a bit and I know the difference between a Hanger and Skirt Steak, enjoy bloody ass expensive beer from Belgium and abhor cheap wine. I can also cook some mean protein dishes (steak, fish, etc), so I am highly critical of bad expensive cuisine. If I can cook it better, I overpaid.

Mac/Apple
I own a MacBook, but I am not an apple zealot. In fact, I spend most of my time trying to make my desktop look like a Solaris workstation. OS X is nicer than MS Windows--I'll give it that.

Status
Sorry ladies, I am single but have a girlfriend.

Corporate Jed -- CMS Talk

A few months ago, it sounded like a great idea to present a topic at a Content Management Conference. With deadlines looming and no visits from a muse, I am nearing the panic phase. It just might be time to crack open that bottle of Absinthe I smuggled back from Europe.

I have been asked to promote my talk, so here goes nothing...The LISA Forum USA, from April 10-12 in San Francisco, is designed to deliver a 360-degree view of what it takes to integrate globalization into your organization’s business processes – the specific...

Eh--screw the generic blurb--not really my style. Please check the box if this applies to you:

I deal with Content Management Issues
I need to think on a global enterprise scale
I wonder how others deal with the universal complex issues of content authoring, management and distribution to multiple locales and channels while retaining a consistent brand and message
I have some money in my budget to blow on a conference

If you answered "Yes" to any of these questions, you might want to attend my talk at the LISA Forum USA in San Fran. As a bonus, you might find out who sucks as DST.

Belgium Beer

My preferred beers tend to change over time. I used to be fan of the maltier brown ales from England, but these days I am more of a golden ale whore. Unfortunately, the beers from Belgium are on the top of my list these days which do quite the number on the wallet and can be difficult to track down. While it is cheaper than an expensive wine obsession, one 750ml beer costs a few more clams than a sixer of New Castle or Speckled Hen. Some selections from the top of my list include

• Duvel
  
• Ommegang Hennepin (also owned by Duvel but made in the USA)
  
• La Chouffe Golden Ale

While not a "golden ale" per se, these often come home with me from the store:

• Chimay Grand Reserve (Blue)
  
• Hoegaarden Witbier
  
• Scaldis (a good "after dinner beer" which will put you on your ass.)
  
• Wittekerke White (it comes in a can!)

While on the topic of Belgium beers, nothing is worse than a restaurant that does not know how to serve it. If you are going to take the time to procure, sell and serve a Belgium beer in a restaurant, please treat it like a fine wine and:

1. Obtain the proper stemwear

If you are serving a Duvel in a pint glass, I just might send it back. Just like a fine wine, the aroma and taste of a Belgium beer is enhanced by the proper serving glass. Ideally the beer will be served in the vessel created by the brewery, (example), but a properly matched generic such as a "trappist", "tulip", or "tumbler" glass is just as acceptable.

2. Serve at the correct temperature

Belgium beer tastes good! The flavor does not have to be dulled by serving it at 33 degrees Fahrenheit. The subtleness of the beer will only make an appearance when served at the proper temperature. This is often in the 50 degree Fahrenheit range.

3. Learn how to pour it

Different beers will have different recommendations for pouring it. For some beers, a little head goes a long way to develop the flavors, aroma and cut down on the carbonation. Duvel even has a "how to" on their website. Watch it. Learn it. Live it.

I am Iron Man!!!

Thanks to the Interweb, I now know the following about me. I am,
o ...an ISTJ (and painfully punctual)
o ...a Social Liberal and Economic Moderate
o ...IRON MAN!!!

And no--I will not be putting my "purity test" results up here :)

Your results:
You are Iron Man

Iron Man 55% Superman 50% The Flash 45% Supergirl 45% Robin 42% Spider-Man 40% Green Lantern 40% Batman 35% Wonder Woman 30% Catwoman 30% Hulk 30%

Inventor. Businessman. Genius.

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