Nice article in today's NY Times here about MOOCs not doing all that Thomas Friedman (cf. his entirely predictably earlier puff piece) had quite hoped.

If the links don't work, just reset your browser history and they will open up. Here's a nice bit:

But the pilot classes, of about 100 people each, failed. Despite access to the Udacity mentors, the online students last spring — including many from a charter high school in Oakland — did worse than those who took the classes on campus. In the algebra class, fewer than a quarter of the students — and only 12 percent of the high school students — earned a passing grade.

The program was suspended in July, and it is unclear when, if or how the program will resume. Neither the provost nor the president of San Jose State returned calls, and spokesmen said the university had no comment.

But like "conservatism" for the Republican party, for academic administrators MOOCs apparently aren't something that can ever fail us, but rather only something we can fail.

Mr. Siemens said what was happening was part of a natural process. “We’re moving from the hype to the implementation,” he said. “It’s exciting to see universities saying, ‘Fine, you woke us up,’ and beginning to grapple with how the Internet can change the university, how it doesn’t have to be all about teaching 25 people in a room.

“Now that we have the technology to teach 100,000 students online,” he said, “the next challenge will be scaling creativity, and finding a way that even in a class of 100,000, adaptive learning can give each student a personal experience.”


You sam because apparently anything is just that much better if you just stick an "e" in front of it. [But Mom, I don't like brussells sprouts. "Jon these are e-brussells sprouts! Thomas Friedman says Arab countries are dysfunctional and the deficit is out of control because they aren't eating their e-brussells sprouts." No Mom really, they trigger my gag reflex and I have to cut them into tiny bits and swallow each one like a pill with a gulp of water just so I don't vomit up the rest of dinner. "But Jon, we're moving from hype to the implementation. . ."]*

Unfortunately, every single person reading this is in some capacity managed by Friedmanesque marks who are either in on the con or genuinely get excited about such nonsense. And there's nothing anybody can do. A few years from now it will just be some other damn thing.

[Notes:

*Sorry about that. I had started to go with the "dogmatic slumber" trope easily extractable from the previous quote, but got too depressed in mid-sentence. And it really is quite nice to not have to eat brussells sprouts any more. But seriously, is the current passel of jerks really Kant to the most recent passel of jerks' Hume? What can one say to such effrontery? I really am desperately tired of con-men and their flunkies treating me and my colleagues the same way lots of people treat special needs children.** As a former special needs child this is probably especially grating, and I became an academic because I thought that academia would be some kind of refuge from exactly this kind of condescending stupidity. Feh.

**Which, to answer Catarina's question, is partly why one blogs.]

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7 responses to “More Good News on the Whole Robot Overlord Front”

  1. Michael Kremer Avatar
    Michael Kremer

    Actually, brussels sprouts, like everything else, taste great if you add bacon. Not e-bacon, though. Real bacon. Balsamic vinegar too.

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  2. Sam Clark Avatar

    Brussels sprouts: the main thing is not to boil them. Cut off the tough outer leaves and stalks, cut into quarters. Fry in olive oil with a crushed garlic clove and seasoning until they colour at the edges. Add a little bit of flavoursome liquid (wine, stock) – enough to get their feet wet but not to cover them. Put a lid on the pan and turn the heat down. Occasionally stir and test to see if they’re a texture you like yet: could take 5-10 minutes.
    (I am just attempting to cheer myself up after reading that abjectly dim Friedman piece. Mmmm, brussels sprouts.)

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  3. Jon Cogburn Avatar
    Jon Cogburn

    Michael and Sam,
    Oh wow, thanks tons. We’ll try this.
    With the exception of highly processed potato type products, there were about ten years from my late teens until my mid twenties where I don’t think I ate any vegetables. The problem was that I’d only ever had them either boiled or steamed. Remember all those infomercials about “bamboo steamers”? My fambly ordered two or three of them, and we felt pretty sophisticated in the Abalama of the 1980s because the steam trapped the vitamins in, whereas boiling them leached the vitamins out. But, as far as I could ever tell, at the end of the steaming process you still just got some overcooked piece of bitter tasting yuck sitting in a mound on the plate. The fact that all the vegetables were frozen prior to being steamed surely didn’t help.
    It wasn’t until graduate school in the mid 90s that I started to eat Indian, Thai, Korean, and Vietnamese food, and I think I’ve never come back to brussells sprouts because I’ve never experienced them in any Asian cuisine.
    I still worry the bitterness will get me, even cooked the way you describe, but I need to try. My epistemologist friend David Eng (parents own a Chinese restaurant in Montreal) can actually cook broccoli as a side to barbecue so that the bitterness completely disappears. And the Julia Child canon includes lots of recipes like the ones you describe that I know are magical when compared to just boiling the poor things.

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  4. Frodo Avatar
    Frodo

    Jon, Didn’t your mother ever tell you that Brussels Sprouts are very popular in Middle Earth? (and not in Mordor, by the way)

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  5. Jon Cogburn Avatar
    Jon Cogburn

    I don’t know. I did some googling and just came up with this- http://dome.guildlaunch.com/forums/viewtopic.php?t=3743303 .
    And the official Peter Jackson Middle Earth cookbook ( http://apps.warnerbros.com/thehobbit/recipes/us/ ) has nothing about brussells sprouts.
    I need to go back and recheck the Silmarillion.

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  6. Joe Berendzen Avatar

    Jon, the next time you are goofing around in New Orleans, go to Cochon Butcher and order their brussels sprouts. One of the best things that I have eaten, ever. As for cooking them at home, I would depart from Michael and Sam a bit (not that their methods would produce bad results) and reject the use of any liquid. Halve them, put them in a pan on the stovetop cut side down in plenty of butter until they brown, and then transfer them to a very hot oven (at least 450) and roast them until brown all over.

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  7. Jon Cogburn Avatar
    Jon Cogburn

    Oh man, that looks great! I’m there.
    I haven’t been to Cochon Butcher yet, but from the website it’s clearly the antithesis of e-food.

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