3 minutes in Shanghai

What's it like going back to the States after the mind-altering experience that is China? That's what today's show is all about. I'm leaving for the airport as soon as I successfully upload this episode. Thanks for the comments, those who left them. I'll try and get some photos to go along with the stories some time soon; maybe from New York if I get the chance. tek.

What's it like going back to the States after the mind-altering experience that is China? That's what today's show is all about. I'm leaving for the airport as soon as I successfully upload this episode. Thanks for the comments, those who left them. I'll try and get some photos to go along with the stories some time soon; maybe from New York if I get the chance. tek.

Does Burger King know what it's doing here in Shanghai? That's the question I ask in today's show. Today's show was done pretty hastily. It's pretty crappy, to be honest. After missing a couple days, though, I just wanted to get something out there. It's interesting. Given the ancient computer I'm using (400MHz G3 Apple Powerbook), it takes me almost an hour to finish a three-minute episode of the podcast. I do almost no editing, but even the minimal editing I do takes some time. This episode, my post-recording audio work consisted solely of removing some sounds of my stomach rumbling, and cutting out a few seconds of silence throughout the recording, and evening the audio level. I'm really curious to know how long post-production takes for those podcasters that do half-hour, or hour-long shows So far, there's really very little that I've done with this podcast that I couldn't do with a text blog alone. I'd like to change that soon. Perhaps a soundseeing tour of some part of Shanghai is in order. Most of my ideas will have to wait until August, however, since I'm going back to NY on Sunday. I'm not sure I'll get any podcasts done while I'm there, but I'll try and add a little to the blog. tek.

Does Burger King know what it's doing here in Shanghai? That's the question I ask in today's show. Today's show was done pretty hastily. It's pretty crappy, to be honest. After missing a couple days, though, I just wanted to get something out there. It's interesting. Given the ancient computer I'm using (400MHz G3 Apple Powerbook), it takes me almost an hour to finish a three-minute episode of the podcast. I do almost no editing, but even the minimal editing I do takes some time. This episode, my post-recording audio work consisted solely of removing some sounds of my stomach rumbling, and cutting out a few seconds of silence throughout the recording, and evening the audio level. I'm really curious to know how long post-production takes for those podcasters that do half-hour, or hour-long shows So far, there's really very little that I've done with this podcast that I couldn't do with a text blog alone. I'd like to change that soon. Perhaps a soundseeing tour of some part of Shanghai is in order. Most of my ideas will have to wait until August, however, since I'm going back to NY on Sunday. I'm not sure I'll get any podcasts done while I'm there, but I'll try and add a little to the blog. tek.

We get some background music on today's show. Today I talk about the ever-present music of machines we all live with, here in Shanghai. It's wonderful to wake up in the morning to the sound of drills and electric hammers. As annoying as all this 'progress' is for us temporary residents, it's got to be even harder for the Shanghainese, who see the landscape around them torn up and changing. That's the theme I touch on, briefly, in today's episode. I still haven't quite figured out the levels bit... although, to be honest, I haven't been trying too hard. It should be okay, though. Four episodes and counting... tek.

We get some background music on today's show. Today I talk about the ever-present music of machines we all live with, here in Shanghai. It's wonderful to wake up in the morning to the sound of drills and electric hammers. As annoying as all this 'progress' is for us temporary residents, it's got to be even harder for the Shanghainese, who see the landscape around them torn up and changing. That's the theme I touch on, briefly, in today's episode. I still haven't quite figured out the levels bit... although, to be honest, I haven't been trying too hard. It should be okay, though. Four episodes and counting... tek.

Here's the show for today. Burger King has come to Shanghai. The first mainland China branch of the fast food giant is now open, or so I hear. I've seen the big burger, held aloft by crane near the Jing An Temple, but I haven't been inside the restaurant. I'm looking forward to it, but I rarely stop by that part of time. Passing it on the gao jia is about as close as I usually get. This new expansion is bringing out some of the same criticisms of Western imperialist dogs pushing their crass, junk-food culture down the throats of the rest of the world. I've never really understood that one. So far as I know, there's nothing in CCP dogma that requires its members to chow down on a Whopper. Everyone has the freedom to eat where they want. I'm happy these fast food franchises are pushing their way into new markets. It must be interesting for the people working at the companies involved, and it forces the domestic competition to work harder. One day, I'd really like to see the Chinese version of McDonald's, but with crappy, preservative-filled xiaolongbao instead of chicken sandwiches. There are plenty of runners in the race, but no one's really taken the lead. I'm not sure if three on-time podcasts are enough to consider myself 'on a roll', but... There's them. tek.

Here's the show for today. Burger King has come to Shanghai. The first mainland China branch of the fast food giant is now open, or so I hear. I've seen the big burger, held aloft by crane near the Jing An Temple, but I haven't been inside the restaurant. I'm looking forward to it, but I rarely stop by that part of time. Passing it on the gao jia is about as close as I usually get. This new expansion is bringing out some of the same criticisms of Western imperialist dogs pushing their crass, junk-food culture down the throats of the rest of the world. I've never really understood that one. So far as I know, there's nothing in CCP dogma that requires its members to chow down on a Whopper. Everyone has the freedom to eat where they want. I'm happy these fast food franchises are pushing their way into new markets. It must be interesting for the people working at the companies involved, and it forces the domestic competition to work harder. One day, I'd really like to see the Chinese version of McDonald's, but with crappy, preservative-filled xiaolongbao instead of chicken sandwiches. There are plenty of runners in the race, but no one's really taken the lead. I'm not sure if three on-time podcasts are enough to consider myself 'on a roll', but... There's them. tek.

This is Episode two - Shanghai's weather Here's a quick rundown on recent meteorological activity in Shanghai. It's just about as fascinating a talk as it sounds like it might be. There are more interesting topics, to be sure, but I'm trying to get into a groove here, so give me a break. Levels are a bit better this time, but still kind of low. I'm sure I'll get it right next time. tek.

This is Episode two - Shanghai's weather Here's a quick rundown on recent meteorological activity in Shanghai. It's just about as fascinating a talk as it sounds like it might be. There are more interesting topics, to be sure, but I'm trying to get into a groove here, so give me a break. Levels are a bit better this time, but still kind of low. I'm sure I'll get it right next time. tek.

Here's the show! It's just an introduction to the concept, and to your host, Tek. That's me. My full name is Tee Lek D. Ying, but most people call me 'Tek', a nickname I've had since way back in elementary school. I'm under the impression that there are serious sound level problems with this first episode that I'll try to resolve in my second episode. If you're using iTunes, it should automatically correct the levels so the show is audible; if not, just turn your speakers up REALLY LOUD. Let me know what you think. Email me at 3minutesinshanghai@gmail.com. tek.

Here's the show! It's just an introduction to the concept, and to your host, Tek. That's me. My full name is Tee Lek D. Ying, but most people call me 'Tek', a nickname I've had since way back in elementary school. I'm under the impression that there are serious sound level problems with this first episode that I'll try to resolve in my second episode. If you're using iTunes, it should automatically correct the levels so the show is audible; if not, just turn your speakers up REALLY LOUD. Let me know what you think. Email me at 3minutesinshanghai@gmail.com. tek.