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Facebook appeal fading fast

Facebook has bubbled up to the front of my thoughts again. Partly this is reflecting on the effect of gathering my public stuff onto my own site. Partly, it’s ruminating on the implications of ‘friending’ people I naturally drifted away from at secondary school. Partly, it’s reeling (see the alliteration there? clever, eh?) from reading about an old friend resigning from Facebook.

I knew he was resigning from Facebook because I get a feed from his blog. There’s a lesson here.

Before Myspace, Facebook and the squillion other social sites out there, there were these things called ‘blogs’ where people could tell interested parties about things they’d seen or experienced. They were often embedded into ‘home pages’ which could also feature galleries and links to friends’ home pages with similar content. Things were made easier when RSS feeds became popular and you could see a stream of your friends (or even admired strangers!) output. If you were just interested in photos then you could subscribe to that. If you wanted anonymity then you’d generally start an anonymous blog or use passwords.

However, I understand the logistics for this arrangement put them beyond bothered range for the majority. Facebook got big because it packaged up a bunch of these features and made them trivial to use. The problem is loss of control. I’m getting bitten by zombies, asked random questions and compared to my friends. Every time someone adds another pointless application, I get notified. Whether I like it or not.

Facebook mails me whenever someone writes on my wall. But I have to go and log in to read it. This feels to me like getting a note through the door to let me know that there’s a message for me at the post office. The message is written on the post office wall so I can’t take it away.

Facebook has good reason to do this: it needs me to visit the site and click on adverts. It needs me to invest my gallery, notes and wall posts into it’s site so I never, ever leave. It needs me to receive application notifications to stimulate the development of free extensions to its platform. Somewhat like the webmail provider that doesn’t provide free POP access, it’s acting in it’s own interests at the expense of mine.

I’m sticking with it for the time being thanks to the occasional nugget it turn up. However, I now rate it ‘Necessary Evil’ which is kind of dangerous since it sits right next to ‘Unnecessary Evil’.

Simplifying

Our life is frittered away by detail… simplify, simplify.

— Henry David Thoreau

My stuff on the web is leaking and duplicating all over the shop. My Last.fm is embedded in my Facebook profile. My Flickr photostream is a contributory to my steaming tumblr along with random, recycled tidbits. Recent bookmarks and clippings are gathered on my homepage — along with Flickr photos.

It’s a mess.

It’s also a hot Friday afternoon so I’m ready to rationalise this schizophrenic web identity. Looking over the feeds, blogs and profile pages I can see some trends.

Facebook for Friends Only
My Facebook profile would like to be my e-mail, blog, photo, gallery, shared links, etc. But it’s not public. It’s at least restricted to Facebook members from my ‘networks’ (meaningless West Midlands currently) and much of it is only accessible to arbitrary acquaintances, aka ‘friends’. I don’t have complete control over what I can put in or how it’s displayed. But it does have that magical social graph which I will now ride purely for social larks.

SimonHammond.com for Anything Public
Anything that might as well be public will be as embedded widgets on the simonhammond.com hub. This will show recent Flickr photos, Reader clippings, Del.icio.us links, LibraryThing books and my latest Bodtracker status. Along with Facebook, this will also link to public side-blogs and the Tumblr.

Tumblr for Random Tidbits
The Tumblr will no longer mash together all my outpourings but will be given over entirely to those random, recycled tidbits with maybe the odd quote thrown in. If you were getting everything through the tumblr feed before then you’ll have to subscribe individually now (or badger me into producing a merged feed with Yahoo pipes).

Home Grown Gourmet

My enlightened employer recently let me spend five days at an Enterprise Summer School. It was an encouraging experience which gave a refreshingly different perspective from outside the academic bubble.

The central plank of the week was to conceive and develop a business idea. At the end of the week we were to present it to some ‘dragons’ (these were different from the tv variety since they were behaving as VCs actually would in real life).

I was actually quite convinced by our idea, although I have no plans to follow through on it, so I’m tossing it out here as a lazyweb idea. It was finally named Home Grown Gourmet. Here’s the executive summary from our business plan: HGG logo

A restaurant based founded on the principle of using fresh local produce and knowledge to create a varied and seasonal menu that combines traditional and experimental dishes.

By restricting ourselves to local produce we ensure freshness and are spurred to source a diversity of local ingredients and an innovative and dynamic menu.

Our market segment is the consumer who likes to experiment with new culinary experiences whilst also being highly conscious of the ecological impact of their meal. Rather than just badge our product as eco-friendly, we aim for complete transparency in our sources and processes for each dish. Classic favourites will be given a twist with fresh, local, characterful varieties.

The restaurant will be medium-sized, geographically based at some location accessible from the centre of Birmingham, e.g. Moseley. It will be supported by an adjacent pub/bar supplied by local breweries.

Promotion will be augmented by a richly interactive website. Customers will be able to view current dishes, see profiles of suppliers, download recipes and give feedback. Strong, reciprocal links will be forged with aligned organisations.

Whilst there is a growing trend for fairtrade products with low environmental impact, there is a clear gap in the market for a restaurant that is founded entirely on these principles. We will offer diners cuisine based on food varieties that are simply not available from supermarkets. Combined with a balance of traditional and original recipes, we will produce a dynamic menu that is unique in the market.

We didn’t win the competition but we took best logo and we educated the audience about carrots: Red Elephant, Nelson, Early Horn, Zino, King West, etc. You know carrots are only generally orange now because the Dutch bred them to match their national colour? It’s true. They were originally maroon. Types of carrot