Here’s the other half of my meandering thoughts about diversity. Might be a bit heavy for some, so again – if you’re bored, skip this one. I’m going to attempt to limit my ramblings to a quick discussion of planned diversity in institutions of higher learning, glocalism / globalization, multiculturalism, and token diversity. 
Read more…
I passed the advanced level and got my certificate. Yay! Got this a few weeks ago, but forgot to put it up until today. And since the first post was so short, here’s a second one to round it out a bit. Ha ha ha.
Not sure what this piece of paper means, considering I didn’t do anything but open the package and complete the test in the back before sending it in…there was honestly very little studying involved, and now that I’ve been shot down for trying to take another course (due to budgetary concerns) I feel like I wasted that opportunity. But apparently, it was smooth sailing anyway. That’s kind of sad, cause I know how little I know. I’m painfully aware of how far from literate I am. Guess I better get working on that.
You guys know how comments on the big Web 2.0 sites work. YouTube, Digg, etc. Things quickly descend into anatomy jokes, chain letters adopted for posts, flame wars, spoilers about the most recent Harry Potter book, name calling, finger pointing, and making huge gross sweeping generalizations. In short, it’s hilarious. In a sad way. But it does give you some perspective. Here’s a gem of a back and forth (cut and pasted for continuity) that just struck me as particularly revealing. Enjoy.
I did a taste test last night: standard watermelon versus cream watermelon. I’d heard about cream watermelon before – on Japanese TV actually. Found it in my local supermarket, precut and ready to go. Here’s the breakdown. By the way, the background music is Regret by Mukala. Right, moving along…
Standard watermelon: high sugar content (thank goodness), ripe and juicy flesh, loads of overflowing juice, deep red in color, soft but solid – easily dismantled without chewing. Seeds were intact but not bothersome (to me). TASTY and cool. Still has a special place in my heart.
Cream watermelon: low sugar content, ripe but relatively dry flesh, no extra juice – save the visible amount at the bottom of the container, bright yellow in color, tough and grainy texture that required light chewing. Seeds were the same as the standard watermelon. Refreshing, if slightly bland.
The texture difference is weird. I don’t want to slight all cream watermelons on the off chance that the one I tried wasn’t up to par – but it was like biting into a chilled hunk of floral foam. That green foam that soaks up loads of water and holds flowers in perfect positions for complex arrangements. It has a weird texture – and if you added seeds to it, that’d be what the mouth feel of the cream watermelon was. Grainy. Anyhoo – try it if you see one and gimme your own feedback. It’s interesting stuff. 
Also, if there is any other interesting food adventure – currently in season – that you think I should seek out, let me know. I’m always on the lookout. May wind up being pure novelty as so many of them seem to, but you never know…
Searching for “yellow watermelon” and “クリームすいか” pulls up some interesting images. They really exist. “But don’t take my word for it,” to quote LeVar Burton.
Diversity. Love it, loathe it, or laud it, but acknowledge that it is one of the biggest buzz words in hyper-politically correct America today. This piece will serve as both a deliberation and a diatribe against the concept and its purpose in mainstream, liberalized, internationalized society today. Please keep in mind that I wrote this piece while in Japan working as a living agent of diversity. Read on for my ruminations on illegal immigration in the US, the emphasis on diversity in institutions of higher education, confusion about racism / nationalism / domestic character, trendy terms like glocalisation / globalization / multiculturalism, and lastly token diversity. I’ve split these topics into two posts, so that neither is novel-sized. If you’re bored already, just skip this entry. If you’re like me, though, and like to kick around big thoughts and chew on them once in a while, please read on. Read more…
