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各項轉會傳聞新球衣04-05 Seasons Review DVD入手

What's it like going back to the States after the mind-altering experience that is China? That's what today's show is all about.I'm leaving for the airport as soon as I successfully upload this episode.Thanks for the comments, those who left them. I'll try and get some photos to go along with the stories some time soon; maybe from New York if I get the chance.tek.

Does Burger King know what it's doing here in Shanghai? That's the question I ask in today's show.Today's show was done pretty hastily. It's pretty crappy, to be honest. After missing a couple days, though, I just wanted to get something out there.It's interesting. Given the ancient computer I'm using (400MHz G3 Apple Powerbook), it takes me almost an hour to finish a three-minute episode of the podcast. I do almost no editing, but even the minimal editing I do takes some time. This episode, my

We get some background music on today's show.Today I talk about the ever-present music of machines we all live with, here in Shanghai. It's wonderful to wake up in the morning to the sound of drills and electric hammers.As annoying as all this 'progress' is for us temporary residents, it's got to be even harder for the Shanghainese, who see the landscape around them torn up and changing. That's the theme I touch on, briefly, in today's episode.I still haven't quite figured out the levels bit..

A couple people asked me about the technical details involved with producing this podcast. I'll try to address that question here. Unfortunately, I don't know very much about audio production, or website creation or content management, so here's the kludge I used to put this thing together.Audio production:Two parts Microphone Audacity I bought a relatively pricey (for me) Chinese microphone. It's feels pretty solid, and I paid 450 yuan for it. I probably paid way more than I ought to have. I plug

Here's the show for today.Burger King has come to Shanghai. The first mainland China branch of the fast food giant is now open, or so I hear. I've seen the big burger, held aloft by crane near the Jing An Temple, but I haven't been inside the restaurant. I'm looking forward to it, but I rarely stop by that part of time. Passing it on the gao jia is about as close as I usually get.This new expansion is bringing out some of the same criticisms of Western imperialist dogs pushing their crass, junk-food

This is Episode two - Shanghai's weatherHere's a quick rundown on recent meteorological activity in Shanghai. It's just about as fascinating a talk as it sounds like it might be. There are more interesting topics, to be sure, but I'm trying to get into a groove here, so give me a break.Levels are a bit better this time, but still kind of low. I'm sure I'll get it right next time.tek.

Here's the show!It's just an introduction to the concept, and to your host, Tek. That's me. My full name is Tee Lek D. Ying, but most people call me 'Tek', a nickname I've had since way back in elementary school.I'm under the impression that there are serious sound level problems with this first episode that I'll try to resolve in my second episode. If you're using iTunes, it should automatically correct the levels so the show is audible; if not, just turn your speakers up REALLY LOUD.Let me know

We're almost there. I need to finish writing a bit, decide what links to include, and actually record a show, but the framework now exists. We've got a blog, we've got a bunch of feeds, and we've got some free hosting. It's not the cleanest or most beautiful website in the world, but I think it's the beginning of something that might work. Cross your fingers.tek.

Here's a test post.