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NYBlueprint.com | Spring 2008 |
PASSOVER WITH FEEDMEBUBBE.COM
By Peri Grabin Leong
23-year old Avrom Honig and his 80-year-old grandmother, Bayla “Bubbe” Sher, have become quite the dynamic duo, attracting fans all over the world with their online cooking show, Feedme-
bubbe.com. Eastern European matzoballs, a typical Passover delicacy, are all the more tasty
when made Bubbe’s way. In fact, everything made with a grand-
mother’s love is always a bit sweeter; Feedmebubbe.com episodes have been viewed 200,000 times
showing that everyone can’t resist the endearing smile of Bubbe and
her devoted grandson, who have been featured in The Wall Street
Journal and on “ABC News.” Passover is a time to bring
generations together through food and tradition and in each of their 12 episodes to date, Avrom
and Bubbe cook a dish together and teach the viewers a ‘Yiddish word of the day.’
While their family has started some new family traditions over
the years (like dipping a banana into salted water at the Passover
Seder), Bubbe still makes matzoball soup. She suggests using
a packaged mix, and although the mix is very good, the “procedure
is important (so) follow the directions on the box.”
For a cholesterol-free version, Bubbe uses three large egg whites
instead of two whole eggs.
More helpful notes from Bubbe:
After making the mixture, place in the refrigerator for 15 minutes
so that the mixture will become firm enough to hold together to
form and maintain a ball shape. Bring a pot of water to a boil and
then lower heat to a simmer before making the matzo balls. Wet
hands, take about one tablespoon of mixture and roll between
palms into a ball. Gently drop matzo balls into simmering water.
Cover and cook on low heat for 20 minutes. When done, remove
matzo balls with slotted spoon so they will not break or fall apart.
Cover and keep warm in some of the cooking liquid until ready
to serve, or refrigerate in liquid and reheat before serving.
Place in soup bowls and ladle soup over the matzo balls.
Bayla “Bubbe” Scher is a video star. With the help of her grandson, Avrom Honig, she hosts a monthly podcast called Feed Me Bubbe, in which she cooks traditional (though healthful) Jewish classics from her Worcester, Massachusetts, kitchen. Bubbe and Avrom talk to CHOW Editor in Chief Jane Goldman about the miracle of frozen latkes, the care and feeding of moist brisket, and the universal love of bubbes.
It feels kind of, I don’t know, presumptuous to call you Bubbe, but I guess that’s how the world knows you.
Bubbe: That’s right, well, that means grandma.
You know, along with Robert Rodriguez, the director of Sin City, you are my favorite food online stars.
Bubbe: I’m honored!
You’re awfully good on-camera. Do you rehearse?
Bubbe: No, well, no, everything is ad-libbed. I’m not an actress; this is me naturally.
You’ve been wonderful from the first episode. Have you learned anything about how to cook on-camera?
Bubbe: Avrom helped me a lot as far as how to face the camera, especially when I’m near the stove, and how to hold the spoon so they can view what I’m doing in the saucepan. Little things that you would never think of, and then when he shows me the results, I says, “Well, you’re right.”
Keeping up the patter too, describing what you’re doing, is difficult for some people. Did you find that to be hard?
Bubbe: No, it’s something that I do continuously. I tried to go according to a script, and it didn’t come out well, so I said, “I have to take my chances, be myself, and do it just the way I would do it without the camera.”
Are you known as a good cook?
Bubbe: Basically, yes, within the family.
Avrom: That’s how the whole show came to be in the first place. I wanted to [make podcasts], and we were eating Bubbe’s Jelly Jammies at the time, and my dad said, “Why don’t you just tape Bubbe; she makes excellent food.” And then we were trying to figure out a name, and finally my dad’s like, “Just call it Feed Me Bubbe.” I knew that was it, and I called up Bubbe and told her about the whole concept of the show.
Bubbe: And I laughed and said, “Oh well, all right, I’ll do a couple of shows to help you out.”
What do you traditionally make for Hanukkah?
Bubbe: Well the most traditional is potato pancakes, latkes.
Hanukkah has become the holiday of the deep-fryer, is that accurate?
Bubbe: Well, deep-fryer, frying pan, whatever.
I have avoided making potato latkes, because of the grating potatoes and squeezing them …
Bubbe: Oh you’re doing it the old way!
Yeah, now I see you can do it easily.
Bubbe: No, you don’t have to squeeze it; use your blender.
What’s the best thing to put on them when you’re eating them?
Bubbe: It’s a matter of choice. The traditional [topping] is applesauce and served with sour cream if it’s a dairy meal. If it’s a meat meal you would just use the applesauce. … But you know, Jews are all over the globe, and so everyone has added their own. Now [latkes have] become hors d’oeuvres: At many affairs they make them silver dollar size, and they go around with applesauce. Some like to put smoked salmon or chives or even caviar on them.
So you can freeze them and reheat them?
Bubbe: Oh, this was a miracle. When the children were going to school, they went to a Jewish day school, so for lunch the PTA made potato pancakes. They had a very small kitchen at the school, so the mothers volunteered to make [the latkes] in [their] homes. That meant three good-sized frying pans going, and I had to figure a way of holding [the latkes] so they’d be tasty and good for the children. So that’s when we discovered the freezing method, and that worked even better because when you put a frozen latke in the hot oven it becomes even more tasty and more crispy.
We have a few recipes of yours that we’re going to post. I want to ask you for any tips that you have for making these foods—one of them is the Luchen Kugel.
Bubbe: Oh, the luchen kugel years ago was very rich and very tasty. You know, getting older you have to cut down for cholesterol and all that, so after experimenting I found that I can do it with skim milk and low-fat sour cream and low-fat cottage cheese. And that has cut down a lot on the fat. It tastes very good and has passed the family test—they’re my tasters.
I noticed that you also use margarine. Is that necessary? Can you use butter instead?
Bubbe: Oh absolutely. The only reason I use margarine also is that butter is an animal fat compared to a vegetable fat, and that has a little more in calories and cholesterol and fat content.
My mom used to put raisins in there.
Bubbe: It’s a matter of choice, whatever you prefer, whatever you’ve grown up with. The one I made I figured would be a basic one: It has the cheese, the sour cream, and the taste of vanilla. And if you didn’t want to do that you could always add fresh pineapple.
How about brisket? I didn’t see a video on the site.
Bubbe: I haven’t done that yet. We’ve got a lot of requests—hundreds and hundreds of emails—and Avrom and I decided the ones that we got the most emails we would do first. So brisket will eventually be on there.
Can you give us a quick rundown of what you do?
Bubbe: You can make it either in the oven or a Dutch oven on the stove. I make it simple. I like to use those little whole allspice, three or four whole allspice. And you have to watch it, add a little water so it doesn’t dry out. Garlic, onions, salt, pepper, the usual spices, and the main thing is to watch it that it doesn’t dry out.
So you can screw it up?
Bubbe: Well, you screw it up if you don’t watch it, because it has to be slow cooking, and you don’t want to overpower it with water, you want to observe. The juices and the flavor will come from the onion and the meat itself. So the water is to help it so it will sort of steam and roast at the same time.
Bubbe: No, I don’t make doughnuts. That takes deep-frying, and I don’t want to bother with that, because I’m trying to concentrate on healthy and nutritional. But I’m making cookies.
Tell me about the Hanukkah cookies.
Bubbe: Hanukkah is a holiday where a lot of children take part—there are games and everything—and I’ve been getting a lot of emails from preschool teachers and kindergarten teachers, and from children. And I was really excited to get emails from children; I suppose they’re very savvy with the computer, and they wanted something they could make with their bubbes. So I thought cookies would be the best thing for them to make. So I’m going to have holiday cookie cutters; it can either be for Christmas, we have people who …
Avrom: They come from all over the world. Just the other day, Bubbe, you were telling me we got one from …
Bubbe: We got one from Johannesburg, South Africa, and China and India, and I thought, “Gosh, how could they get in touch with me from so far?” But they do. So we figured a nice sugar cookie and show them how we’re decorating them, and that’s something that they can enjoy and be able to serve to company or for themselves and be very proud of their capabilities and what they’ve made.
What’s your complete Hanukkah dinner?
Bubbe: We generally have a dairy meal. I have my Baked Fish recipe, and along with that I make my potato pancakes so that I can serve the sour cream with it, which is dairy, and applesauce. And a nice salad. Occasionally if more of the grandchildren come in from out of town from college, and I want them to have an extra-special meal, for another day I will make a meat meal, and for that I like to make a good pot roast, because I feel that the pot roast will make a good balance with the potato pancakes and the applesauce. And chicken soup of course, chicken soup and matzo balls is a must as far as my grandchildren are concerned.
Is that how you start the meal?
Bubbe: I start it sometimes with a little bit of chopped herring or salad, depending on the weather and the time. And then I have the matzo balls and the chicken soup, and I have to have enough, because grandchildren, bless them, one dish is not enough, they have to have two servings.
Avrom: It’s true, we always have to have a second serving of soup.
What is your favorite Jewish holiday to cook for?
Bubbe: I like the New Year. The beginning of the new year, it’s the beginning of fall, it has a holiday feeling, and that’s where I really concentrate on. The others too, but that’s my favorite.
Avrom: It’s the whole idea of having a sweet new year.
Bubbe: That’s right, the honey and start the new year off right. It’s a nice time of year, after the summer, everyone can get together, and family-wise we look forward to it.
Did you know, Avrom, that this was going to be such a big hit?
Avrom: I had absolutely no idea it was going to be such a big hit. I was just posting it for my résumé so I’d be able to show it off when I was trying to find a job, and little did I know that we’d started getting contacted by all these people and before we know it we’re looking at 18 episodes with more coming.
And so far it’s just been you and your bubbe. Are you planning on having any other family members make guest appearances?
Avrom: So far that’s pretty much it. There was one time that we ended up doing a video for Carson Daly, and my zadie—that’s Yiddish for grandfather—he became a big part of that. Carson Daly said, “Those grandparents are hysterical.”
Bubbe, how do you feel about being hysterical?
Bubbe: When Avrom approached me with this, and I said, “You know, I’ll do one,” then he came back: “Will you do one more recipe?” “All right, two recipes.” Then he came back and said, “Bubbe, you’ve got to do more,” and I said, “What are you talking about? What do you want me to do? I’m retired!” And he says, “Look at all the emails.” And at that time I didn’t know what blogging was, or any of these terms in computers. And I sat down and started looking at the emails, and I thought, “Well, I guess it’s for real.” That’s how we started, and the emails kept increasing, asking for different recipes, different ideas, and I said, “Avrom, there must be a need for it.”
Avrom: Yeah, definitely, to get to a point where the Wall Street Journal [registration required] goes and [writes about us], that was unbelievable, and then having ABC News call up. We never expected any of this to happen—it was supposed to just be something for the family and just for myself personally. But Bubbe managed to personalize this by not using her name and allowing everyone to call her Bubbe; it creates this family feeling, in that people feel like they are really emailing their own personal bubbe, grandma …
Bubbe: They tell me, “When I look at you I feel like I’m in my bubbe’s kitchen, you make me so comfortable, you reminded me of things way back when.” You know, this is memories and feelings, it’s not just the cooking—it has something more in it. And these emails keep coming and coming.
Special thanks to Chris Brogan for covering for me for two thirds of the show as I was accidently double booked, pitching innovid to a friend of mine. This show was re-broadcast earlier today as the original archive of show, seen over 3,000 times, only had the last 11 minutes of the show. Our show archive now has the entire 30 minutes of the original broadcast.
The next edition of the Jeff Pulver show on pulverTV will be airing on Monday, November 12th at 2PM EST / 11AM PST / 2000 CET.
ChrisBrogan.com
Because last week wasn’t busy and challenging enough, Jeff Pulver asked me to host the first 20 or so minutes of one of his live broadcasts of PulverTV from the set of the Video on the Net conference. It was great fun! I got to do a cam-to-cam check-in with Bronwen Clune from Perth, Australia, then immediately go into an interview with Loic LeMeur of Seesmic amongst other things, and then from that straight into an interview with Avrom and Bubbe from Feed Me Bubbe. Here’s how it all went down:
Online Film Festival For your delectation, here is a small sampling of Jewish video
treats* you can find on The Web:
Don’t miss an episode of the delightful cooking series Feed Me Bubbe at www.FeedMeBubbe.com featuring 23-year-old hungry host Avrom Honig and
his grandmother Bayla “Bubbe” Sher. Bubbe shows us how to make her sweet
and sour meatballs, her grandchildren’s favorite jelly jammies, and more.
Oy vey. Jackie Mason is back, and he doesn’t like the iPhone (http://www.apple.com/iphone/). After his smash Broadway performances and a command performance for the queen (http://tinyurl.com/e2bjv), Mason now rants on politics in his inimitable style on his own radio talk show (http://tinyurl.com/3735v5). And now, he even has a “vlog” – a video blog – in which he will give you his two cents on everything from politics to Hula Hoops – to iPhones.
And where can you partake of Mason’s collected wisdom on modern life, getting your own on-line “command performance?” At the Yideoz Jewish video site (http://www.yideoz.com), that’s where. Mason’s vlogs, as well as many of the videos posted on Yideoz, can also be found on other video sites, like the mother of them all, YouTube (http://youtube.com). And while you can seek out the Jewish videos on other video sites, why bother? Most of them – and many more Jewish-themed videos – end up at Yideoz, or at the smaller and newer Jewtube (http://jewtube.com).
Jackie Mason isn’t the only celebrity to grace the Web pages of Yideoz; there’s hassidic rapper Matisyahu, singing stars Mordechai Ben-David, Sarit Hadad, Avraham Freed, etc., and, of course, many of the “new breed” of Web celebrity – like Jimmy Justice, who goes around New York City recording abuses by traffic cops (http://tinyurl.com/2td6bp). In one scary video on Yideoz, JJ catches a racist traffic cop talking about how she does her duty, by targeting Jews for tickets.
There are, of course, plenty of issue-oriented videos about the major issues affecting Jewish and Israeli life, from Islamic terrorism to politics to Torah and Jewish philosophy lectures on both sites. But one usually goes to video sites for a little rest and relaxation, and both Yideoz and Jewtube provide plenty of such naches to visitors.
There are funny videos, like the Jewish way to open a garage door (http://tinyurl.com/yr4f25 ), Israeli TV clips (http://tinyurl.com/yrdzvs) and cooking with the Jewish world’s own Julia Child, in the form of Bubbe (http://tinyurl.com/23k6up). There are a number of videos, like “the rabbi” (http://tinyurl.com/2geows) that can be seen on both Yideoz and Jewtube, but Yideoz, which is about a year and a half old, as opposed to Jewtube’s six months, has a greater variety. Note that, as on other video sites, both Jewish-oriented ones stream their content in real time, and some of the videos can be slow.
And then there are the Jewish “self-help” videos at the 5Min “Life Videopedia” site (http://www.5min.com/), which has great instructional videos to instruct you on performing all of life’s important tasks, like how to make a salad, how to give a foot massage – and, on the Jewish page (http://www.5min.com/Tag/jewish), how to put up a mezuza and how to put on tefillin. Who knew TV could be so heimishe?
Article Title: Online Video Sites Scratch Your Niche
By: Jennifer Woodard Maderazo
God Tube
In my post about online television a few weeks ago, I wrote about why I don’t enjoy watching television on the Internet. One of the reasons is that a big video-sharing site such as YouTube has thousands of different kinds of content jumbled together in one place, making it hard to find the content I want. Why should I have to sift through old episodes of “Desperate Housewives” when what I really want is that dog on a skateboard video?
While YouTube does have its content somewhat organized (and they actually call the categories “channels”), it’s not easy to find what I want and not see what I don’t. I want to separate the wheat from the chaff, if you will, as well as be able to see a certain kind of content. A good example would be that I avoid Fox News on my TV, so I should be able to access content in a Fox News-free zone like I do with the old boob tube.
Apparently others have identified a need for this level of specialization and have gone off to create spinoffs of YouTube for specific audiences. Now there’s a video-sharing site for every lifestyle. From pets to God to geeks, there’s something for everyone. I’m just not sure I’m happy that I’m getting what I asked for…
The Religious Channels
A lot of content you find on most video-sharing sites could be considered “objectionable” by more conservative users. Thank God, then, for GodTube. As the name suggests, the content on GodTube is made for and by Christians. GodTube CEO Chris Wyatt said in an interview with Fox News recently that the site is there to “advance the gospel using Web 2.0 technology.”
What’s at the center of all of the content? God. From arguments debunking Darwin to, bible-praising rap videos to funny church moments, it’s all Christ, all the time. Unfortunately, that comes with videos featuring a healthy dose of anti-Muslim rhetoric and a whole lot of judgment. What would Jesus do?
IslamTube, as one might guess, presents content from a decidedly different point of view. Or so I’m told, as the site has been hacked and now displays the defiant image of Mustafa Kemal Ataturk, the founder of the Turkish republic.
Yideoz, a video-sharing site for Jewish-related content is, thankfully, a lot more light-hearted. Some of the more popular videos include the cute Feed Me Bubbe series, in which a guy videotapes his charming grandmother making his favorite recipes. While you can learn about Torah and study Hebrew, the content is less than controversial. Think Bubbe or something else is inappropriate? You can flag the video as “unKosher.”
JewTube, another small site for videos related to Jewish culture, is a bit edgier. There is a military channel with videos related to the Israel-Palestine conflict, and a channel called “Hebrew Hotties” where users profile Jewish women they love, among them Hollywood actresses.
ScienceTube
Let’s face it: Most of the content found on YouTube is pretty inane, and there are some major smarties out there who want a site where they don’t have to see Drama Prairie Dog and would prefer a Mouse Protein Subcellular Localization Database. For that there’s SciVee, a site “created for scientists, by scientists, [which] moves science beyond the printed word and lecture theater taking advantage of the Internet as a communication medium.”
SciVee is operated in partnership with the National Science Foundation and the Public Library of Science, and on it scientists can upload videos explaining their research, as well as share papers with other scientists in their related fields of research. SciVee’s scientist users can comment on the research of others and tag their own research with keywords such as “amino acid” or “proteomics.”
The idea of sharing information between researchers for the betterment of the field made me think of doctors, and how a service like this might be useful to them. Before I could get dollar signs in my eyes, I found that such a site already exists: The Doctor’s Channel, a new site for physicians, features videos on topics ranging from the treatment of Hepatitis C to CPR and defibrillation.
Another science-related YouTube clone, SciTalks, focuses more on lectures related to scientific topics rather than research and publications. On SciTalks, you can hear astronaut Rusty Schweickart warn about the imminent threat to Earth posed by asteroids, or watch broadcast clips from PBS Nova’s episode on frozen frogs. While SciVee is a true YouTube clone, SciTalks is more of an aggregator, redirecting users to the sites where the video is actually housed (Google Video, YouTube, etc.).
Me-TV
Just like the traditional cable access channel on regular TV, some niche video sites are focused on self-promotion. Some might remember Bambi Francisco as a TV personality and web journalist at MarketWatch. In April of this year, Francisco left her high-profile journalism job to become an entrepreneur. Her new endeavor is a YouTube-like site for inventors called VatorTV. Less “American Inventor” and more elevator pitch, VatorTV is not about entertainment but about getting funding for your new startup, such as a MySpace clone for movies. Vator provides a platform for that, and with Francisco’s contacts, it’s a good bet she already has all sorts of venture capitalists eyeing the pitches.
FanCovers.com
An Internet version of karaoke (a.k.a. my own personal online nightmare), FanCovers.com is a video-sharing site for aspiring artists who post videos of their covers of popular songs. Get schooled on guitar chords for a Guns N’ Roses hit or watch a guy cover the Beatles in his living room.
Best of the Rest
There are so many of these sites that it’s tough to cover all of them but following are a few that have caught my attention:
PawShow: As much as I try to avoid YouTube pet videos, there are some people who only want to see animals doing cute or zany things. For them there’s PawShow, a video-sharing site for pet owners and animal lovers.
Rouxbe: As a fan of food media, this one I actually find useful: Rouxbe is a video-sharing site for recipes. On it, you can watch demonstrations of simple recipes such as homemade mayonnaise or more elaborate multi-ingredient dishes. Rouxbe is different from most video-sharing sites because, as it currently stands, the videos seems to all be professionally produced. The community of contributors currently only features three people and all are professional chefs.
TeacherTube: Another site that seems to be more useful than most is TeacherTube, which is — you guessed it — video sharing for teachers. On it, educators can share videos of their classes, lessons and other material with others in their field, or with home-schooled students. Of all the sites I looked at, TeacherTube seems to be the one with the most varied content and one of the most viable ideas with regard to its niche.
The inevitable question is: Do we need all of this? And is innovation really innovative when it’s a copy of something that’s already been done? While I do think there is a need to segment online video so it’s easier to find, access and view, I don’t think a million sites for a million different tastes is the answer. While the content is easier to find, it’s not easier to access, as I can’t go to one centralized place to get what I want.
However, we are increasingly moving toward specialization and niches as Internet media consumers. I don’t know, however, if that means we’ll necessarily move away from catch-all services like YouTube.
My guess is that with the low barrier to entry — you can hire an offshore coder to make a YouTube clone for couple thousand bucks or even do it yourself — there will be more of these sites popping up, until we eventually run out of niches. The question is which sites will last and which will fade away after Internet TV becomes more like TV and less like YouTube’s jumble.
What do you think of YouTube spinoffs? Will they stick around or are they destined to fail? Which of the sites mentioned do you think has the potential for success, and which are your favorite niche sites for video-sharing?
Jennifer Woodard Maderazo is the associate editor of PBS MediaShift. She is a San Francisco-based writer, blogger and marketer, who covers Latino marketing at Latin-Know and Latino cultural issues at VivirLatino.
In a cyberworld populated with pedophiles,white supremacists and Napoleon Dynamite fans, it’s nice to know there is still some wholesome family programming out there. NJB Avram Honig has pimped his bubbe, Bayla Sher, but in the best way possible! In Feed Me, Bubbe, the gregarious grandmother imparts her wisdom, culinary and otherwise, and in return, gets hundreds of thousands of hits, coverage on ABC News and in the The Wall Street Journal, oh yeah, and the satisfaction of knowing her recipes live on. We wish the dynamic duo and heartfelt mazel tov, even as we pray that our own mother doesn’t start to ask why we haven’t made her a Youtube superstar.
Article Title: Chicken Soup for the Web Soul BY: RON CLAIBORNE, Produced BY: Eva S. Freeman
“Log on to YouTube and see video of the skateboarder who survived a harrowing 45-foot plunge during an X-games competition, or singer Beyonce tripping and falling during a recent concert in Orlando, Fla. Or go online and find 80-year-old “Bubbe” Scher dispensing recipes for her trademark jellie jammies.
These days, Bayla Scher, a grandmother from Worcester, Mass. — along with many more seniors — is making and posting videos. YouTube and similar Web sites are no longer just for the young and hip. The older and hip are joining in the fun, too.
Scher, who prefers to be called Bubbe, appears on a monthly podcast called “Feed Me Bubbe.” In each episode, she reveals a recipe for a favorite dish (chicken soup and matzoh balls was the subject of a recent show) as well as a Yiddish word of the day — part of her insistence on serving a dollop of Jewish culture along with the culinary advice.
“Feed Me Bubbe” was the brainstorm of her 23-year-old grandson, Avrom Honig, who lives with his parents on the other side of Worcester. He wanted to do a podcast about something — anything — just for the experience, and came up with the idea of videotaping his grandmother in her kitchen talking about food — her food.
“He said, ‘Bubbe, would you help me?’” Scher recalls. “He said, ‘Why don’t you make jelly jammies we all like, just make believe I’m not here,’ OK, and I do that, and a week later, he came back. He says, ‘Bubbe, do you want to see it?’ ‘Oh, is that me?’ I was excited — it was really something.”
“At the time, it was just the way to do a podcast. But then, once we really started, and once we started doing episodes, we realized, ‘There is something here, there is something here that everybody really truly needs,’” said Honig, a recent college graduate.
“They may not realize that they need it right away, but once they watch an episode, ‘Wow, I remember going to Grandma’s,’ or ‘Oh, my goodness, that recipe?’”
Grandmother and grandson have taped and posted a dozen shows in the year since “Feed Me Bubbe” began last summer. Cumulatively, the show has had more than 200,000 hits, and has gained quite a loyal following, as revealed in some of the comments on YouTube.
“Oh, my gosh, I love this lady — how cute and sweet is she?!?! I wish I’d had a Bubbe like that!” wrote “bndlazar.”
“Your video brought joy and tears of learning how to cook from my mother and grandmother. Bubbe is truly from ‘the greatest generation.’ Thank you,” wrote “lydiakalifornia.”
And another grandmother commented, “Ohmagod, when I’m older, and so is my grandson Benjamin, I hope he’ll video me preparing my favorite mandlebrot (mandle bread).
Jazz, Food and Some Help With Lids
“Feed Me Bubbe” is just one of a growing number of videos posted by or featuring older Americans. “What started out as young people goofing around and kind of putting up their own home brew videos, has now grown into something where you see the elderly embrace this with help from their grandkids, so they can tell their own stories and memorialize their lives,” said Omar Sowow, a Harvard University graduate student and Internet analyst.
Among the things you can find posted by elderly Americans are performances by Mississippi’s Gulfport Senior Citizens Harmonica Club, a video by 92-year-old Paul Goodman plunking out a jazz tune on the miniature piano he built himself, and a rather whimsical videoblog called “I can’t open this” in which 81-year-old Millie Garfield seeks her son’s help, well, opening such things as a coffee can lid.
“You’re getting a kind of lower production value,” Sowow said, “but sort of a very authentic slice of life that never really comes through in conventional, very polished television. It’s just a natural extension of cheap video production tools, easy ways to share it, and our sort of deep human need to tell our stories.”
It’s a culinary — and cultural — legacy Scher shares with people she’ll never know; people she’ll never meet. For Scher, that legacy is food lovingly made.
“It’s unbelievable,” she said, relaxing on the living room couch with her grandson beside her. “I never realized the need. It seems the young people out of college, and young adults, they’re busy, and they want to cook. I feel I make nourishing foods, and make it easy for them, and we’ve got a lot of compliments back, and it gives me more encouragement to continue.”
Stay tuned. The videotaped wisdom and experiences of experienced Americans are coming soon to a Web site near you.”
Article Title: 次世代TVメディア「blip.tv」であなたもプロデューサーに d
米国在住ジャーナリスト 片瀬 ケイ
(Translation according to Google:
With the next generation TV media “blip.tv” you in producer
By The american resident journalist – Katase Kay)
