Vesper Sync Diary #1 – Syncing Tags:
If a note has tags like this…
tags: paris, packing, travel
…then it would be changed to look like this:
tags: packing, travel
The actual tag could remain in the database — it’s just that no notes would refer to it. In the case of tags, that’s the equivalent of deleting it.
And if you started using that tag again in the future, it would, correctly, appear just for new notes. It wouldn’t get resurrected for old notes, since those notes were changed to not refer to that tag.
I’m still thinking about tags. I could change my mind (particularly if I think of a better way, or if someone tells me about a better way).
Much of the rest of syncing is conceptually nailed down. (Much of it was nailed down before I wrote the first line of Vesper code last February.) But things can change as theory meets code.
Sowing a Change in Kitchens:
The soil-tilling food experts happen to be every bit as expressive, and iconoclastic, as their knife-wielding counterparts in the kitchen. These days, many in the culinary world tend to view produce in a black-and-white way: You have either your delightfully lumpy, bumpy farmers’ market treasures, or your scarily uniform corporate Frankenfood. As Mr. Barber said, it’s “heirlooms over here, Monsanto maniacs over there.”
But Monday’s convocation, overseen by the Basque Culinary Center, suggested a third way: Independent breeders are ready to help make our breads and salads richer with deep flavor, bold color and plenty of nutrients. They just need someone to ask them.
What they do may also be seen as an old-school alternative to the spread of genetically modified plants, which have not been shown to be harmful but still frighten and concern many people.
“We’re making crosses within the same species, and we’re doing it the way it’s been done for 300 years,” said Dr. Stephen Jones, a wheat breeder from Washington State whose accessibly folksy lecture had the room transfixed. “There’s no forcing here. We put these plants together and we let them mate.”