Feature Friday: Google Maps Shortlinks
In the google maps android app, if you search for a place, you can click the share icon and send that location to anyone via a wide assortment of apps. I did that last night and emailed this to myself.
I absolutely love this feature and use it all the time. I email places to people, I kik places to people, I text places to people, I tweet places to people.
But for the life of me, I cannot figure out how to do this on the web. When I locate a place on Google Maps on the web and select Share, the only option I get is to share the place via Google+ which is the one way I would not want to share it.
Does anyone know how to locate a place on Google Maps on the web, pin it, and then share it out via a shortlink in email or otherwise?
I am sorry for turning back to back feature fridays into Google Apps help requests, but I love these features and then they go and change them on me and I can’t figure out how to get them back.
Search in Maps as usual, copy the URL from Maps into a link shortener, and use this.So this: http://goo.gl/028BwEshould take you to where I live, for example.
i do that a dozen times a dayit is painfulseems like there has to be an easier way
You could add a Chrome extension like this onehttps://chrome.google.com/w…
Try the hidden symbol beside the printer. Get link, shorten, send via your default email client.
i can’t seem to find “the hidden symbol beside the printer” can you give me a bit more on where i might find that?
Badly phrased – meant the link icon right beside the “printer icon” when you’ve completed your search. It’s circled in red in red beside the image I uploaded.
Perhaps we are not all seeing the same thing. I am on Safari on Mavericks and I do not see the gear at the bottom right. But I do have this link icon next to the printer. So from observation, we have different experiences between mobile and web and the various platforms we are all on.
i can’t seem to find “the hidden symbol beside the printer”This is the result of both google not listening and paying attention to end users (or studying their behavior and how they use the products) as well as just having (as I always harp on) the same type of best and brightest cut from the same bolt of cloth people working for them. They need more stupid normal people who can say “that doesn’t make sense to me”. And when it gets to the point where otherwise knowledgeable web people don’t know where to click you’ve got a big problem.We live in a world where bricks and mortar people pay slotting fees to have their products eye level in super markets. We shelf “talkers” to boot.  But on the web companies simply don’t seem to put much thought into figuring out how to makes things visually accessible to normals. http://www.shelftalkers.com/
Ive also wondered why anyone would share a map on Google +.I think the only way is to copy and paste the URL into an email.It would be nice if they integrated gmail better.
i can’t paste that URL into an emailit’s like five or six lines longit’s ghastly
Bitly chrome extension?
I think someone pointed out how to shorten it.At least now with the “new” maps, the URL is the URL.
In the new Google map, click on the gear icon in the bottom right, then “share and embed map”, and then shorten URL.
Related:I use the Chrose extension called “Chrome to Phone”. So when I find a location/map, I hit the chrome-to-phone button and the page/map is sent to my Android. From there it’s all mobile, as you describe in the post, easier to share.”…place to people…places to people…places to people…places to people…” There’s a cadence there….like a rap song waiting to happen. 😉
Good to know. Thanks, Jim.
Seems like the Android has more share options than the iPhone. Only option I get is to share on Google+ or I could copy it to clipboard and take the extra steps. Either way, glad I saw this because I didn’t even know that share option existed, will help for texting people directions.
Assuming you’re on the new Google Maps, which is trickier…1. Find the place you want to send.2. Click the gear button in the bottom right corner of the screen. (Juuust to the left of Pegman and the explore options)3. Click Share and Embed Map4. Check “Short URL”That should do it…
Thanks. This is very useful. Do you know how to place a pin on the map and share the location of that pin?
If you switch back to classic maps you can still do it by right clicking.You can kinda do it in modern maps by going to Maps Engine, https://mapsengine.google.c… . From there you’ve got a pin button (near top left) so you can drop a pin anywhere, and a share button (top right) so you can pass it on to whoever. Though you probably want to set sharing access to “Public” instead of “Private,” and set it so that “Anyone Can Edit” instead of “Anyone can View” so that when your buddies open it, they don’t need to be logged in and they can use the point as a destination for directions, which requires adding another layer for some reason.I have no idea if/how this integrates on mobile. But hopefully that helps you some. And hopefully there’s a better solution that either exists and I don’t know about it, or it’s under way soon.
Thank you very much. I think I’ll just switch back to the old maps. This use case is pretty important.
When you click on a location, the upper left area will update with the closest address Google can guess. If you click on that address, it will place a pin there. I can’t find a way to place a pin at an arbitrary point.
Thanks. Good catch. Sadly, this is not enough for most use cases.
Yesssssssss. Thank you so much!
Hey guys – Thanks for the feedback!As Josh pointed out, you can still get a short URL from the Gear menu in the lower right. We’re definitely looking at ways to make this more discoverable & better integrated in the future.As for sharing out an arbitrary location, you can left-click anywhere on the map to bring up a card with the lat-long of that point and the closest place / location. If you click on the lat-long, it will place a pin at that point, and then you can share that link.Last week we also rolled out a new URL schema that you can copy and paste directly from the URL bar – they’re not quite as compact as short-urls, but should be shorter than before, and a bit more readable.Thanks, and please keep the feedback coming. We’re listening 🙂 –Amanda (Product Manager for Google Maps)
I read Buvette, I think croque-monsieur and a shelf of Jura wines above the bar.
You put an interesting spin on the concept of word association.
Place association and brand clarity.Buvette to me is their Croques, their freaking amazing eggs on toast, their frizzante with cherries in the glass and an incredible wine list.And impossible to get in and so so annoying that you can’t book a table.
There is a Buvette in Omaha, NE too! Was pretty good when I went there.
Omaha!I bet Buvette like Terrroir is just one of those names. No one owns and there are restaurants all over with the name.There are Terroir wine bars every. And of course ‘terroir’ is unique to place (sorry had to throw that in).
Interesting, the one in Omaha sells upscale French “stuff” (pate etc) and wine to take away like a specialty grocer.. The food is decent bistro stuff (my fav). I am not in Omaha much, but the last time I was there I sat outside and had a lovely lunch with my wife and a nice village Rhone.
Fresh bistro done right is a wonder. We have a bunch here in NYC.Super excited that a new one is being opened by a bunch of buddies and one of the owners of Chambers Street Wines in TriBeCa soon.It’s the NY extension of Racines in Paris. All farm to table fresh food, and the very best wine selection anywhere with a bunch of no sulfur added bottles.Instant hit I bet.
http://www.drodd.com/images…Love them. Le Bouchon in Chicago is one of my favorites. Damen and Armitage. Everything they do is great. Not farm to table yet-and not fully organic wine yet. Been there for a very long time.Farm to table is huge.
There just isn’t any reason to eat any other way.At Charlie Bird a bit back. Asked the waiter if the chicken was organic and he had visited the farm, knew everything about how the animals were raised and on and on. Made my questions irrelevant.Roof to table is happening all over. Supported a Kickstarter project a bit a go to put apiaries on the rooftop gardens in Brooklyn–my beekeeper past surfaced!
I think of restaurants as the purest form of execution determining success or failure (as opposed to, say an app like “jelly” or a new rack mounted server.).In other words you can open an Italian Restaurant in a sea of already existing Italian Restaurants and if you execute correctly you will make money (location, food, price, ambiance, wait staff and so on.).As opposed to other businesses where you need much more than execution to make it work (because people have loyalties or they don’t need the product or don’t know the product or whatever). (Like executing a liquor brand well does not automatically equal the same level of potential acceptance as only one example. Or doing web hosting.)There is an existing market of people who want to eat every day and spend money on that. It is the low hanging fruit of opportunity for sure.
Nicely said but will have to disagree.Execution is essential… but execution in no way guarantees a restaurant will succeed.Failure rate is high. Cost is astronomical (especially here).Execution is essential but in this and in honestly no businesses is it a guarantee of much.
Execution is essential… but execution in no way guarantees a restaurant will succeed.Not talking about any guarantees at all.Talking about degree to which good execution plays a larger role than in some other businesses. So my feeling is simply that in restaurants since we have existing demand and fluid customer base (who are willing to try new things) and the need to only attract a small percentage of that customer base (unless you are opening chain restaurants) that good execution gives you a much better chance than in other businesses that one might do.For example if I decide to open a new carpet store perhaps things that count more are a) price I charge b) where I am located and c) whether my installers do good work. c) If my estimation is good and so on.But even with that I am in no way guaranteed to make it work since I have to steal customers from existing carpet stores who have built up a following. And those customers aren’t as eager to try new places (after all it’s not something they do that frequently). Or I have to spend a shitload of money on advertising or get realtors to refer customers to me. Or decorators.So once again simply a statement of the degree to which execution matters not a blanket “execution = success”.
This is the NYC POV. Here in the hinterlands…….nope.
Market size breed more competition holds true for this as well.
I regularly go to Japanese, Korean, Vietnamese, Chinese (real place that serves stuff like tendons), Northern Italian, Southern Italian, Mexican (again real), Syrian, Israeli,etc.All have been in business more than ten years. More than half have crappy locations, Plenty of competition but here it is easier to go to the one you like. No issue, no tourists going to a crappy one and never returning.Near and dear to your heart look at this wine store…….Yelp rating 5 stars…..been around for as long as I have been 21 and that is a long time: http://www.yelp.com/biz/sta…Location: SUCKS, Competition? You could walk to three others. Look at the reviews. People drive there from hundreds of miles.
Since 1935 or so.They bring in some great folks for tastings. Saw that my buddies from http://www.josepastorselect… were there in November.As well, if I lived anywhere I’d do more Direct-to-consumer shipments from wineries I like (don’t bother here) and most good wine shops do about 1/4-1/3 of their business shipping to remote customers. When I moved to LA awhile back I basically still bought from my local TriBeCa shop.
They can’t be that old…..really? Looked it up….you are right….come down and I will buy.
I got stuck in NOLA. All flights cancelled. Wound up going to an average looking place in the lower Garden district. Top price of anything on the menu was $25. Tasted great. Last night I was at Emerils, which was awesome, but significantly more expensive. It’s not a horrible place to get stuck. You New Yorkers ought to jump on a Jet Blue flight down here.
A bit off topic, but have you noticed a fair amount of higher end Ca. wine producers have introduced second tier and lower priced lines (e.g., Mer Soleil by Caymus, Decoy by Duckhorn)? Ca. wines are still a bit overpriced, particularly cabs, although Central Coast/Paso Robles wines IMHO are way undervalued.
BY underpriced, what do you mean? I have a $15 or less budget, and am curious how to find good wines in my budget on a regular basis
Lots of sub $20 and sub $15 value, US and Europe locally.Chambers Street, Frankly, September are all good targets for these values.
I segment my wine drinking into two buckets: everyday and special occasion. My everyday wine is in the $15 range, while my special occasion wines are in the $60-$100 range (purchased at retail). Mind you, I strongly believe price doesn’t always correlate w/ quality. Living in NYC, where space is a premium, my special occasion inventory is limited to about 3 cases, though increasingly even rather mundane days have evolved into special occasions 🙂
Good share–we drink often (it seems) in the same city but quite differently.Just did a search of my wine purchases at shops (not restaurants of course) and I only spent over $60 a dozen times, all for bubbly, nothing over $70.Honestly, almost never need to for my taste.Which shops do you frequent?
As you know, many good wine shops in the city. I’m UWS so Acker Merrill, 67th Street, Beacon wines. I also occasionally shop at Rye Brook wines. Very good prices and they deliver to NYC. When we travel to any wine region we generally only frequent small producers, although I do hate the term “cult or artisanal.” Sounds pompous. You pay more at the vineyard but if it’s wines that are not broadly distributed I don’t mind. Wines are our mementos when we travel. Was in Santa Barbara about a year ago. If you have the time and desire to visit Paso Robles it may be worthwhile (about 2hrs north, if I recall). We bought a bottle or two from Denner, Anglim, Linn Calado and Tablas Creek (partly owned by Chateau de Beaucastel). Paso wines not widely distributed on east coast.
At 67 do tell Ben Woods that you know me. He’s a great resource and a friend. Might try West Side (Ellen Kaye) as well for really great Portuguese selection.Don’t know about cult of anything but I’m an outspoken populist of the natural wine approach so let’s argue over that sometime over a glass!
Thx. I may take you up on that sometime!
I’ve been getting a decent Chianti, right, fromItaly, for $10 a bottle. It’s about as good asany Chianti I’ve ever had, and I used to tryto find quite good versions of Chianti.Vineyards all over the world keep trying tosell their Chardonnay that mostly I don’t like, but I still get what I do like from near Macon in France for, whatever, $10-20 a bottle.To me the wine market looks like chaos. So,go for the good plots of land and good grapevarieties, don’t pay anywhere near the highestprices, and still get something nearly asgood as the best.
All markets are chaos. Wine is but no more than others.
Wine market def chaotic. No doubt good wine avail at low prices. As I mentioned in another post, good quality doesn’t always correlate w/ price. Flash sale site WTSO is disruptive and kicking ass.
Well, put in a link
For the Chianti, the last case I bought wasI SodiDel ParetaioChianti2007I got the case at Viscount in WappingersFalls, NY.For Macon, since they are dry, white wines,they don’t keep well so that I don’t have anygood examples. I drink so little wine that Ihave had most of the decent ChardonnaysI’ve bought taste bad from too much agebefore I got around to a dinner that deservedthem. Such a dinner would often be some scallops I poach in such wine, with shallots,and the usual suspects of a bay leaf, peppercorns, parsley, and then serve in scallop shellsor small flat dishes with a ‘hot custard’ saucemade from strained, reduced poaching liquidcombined with a blond roux, milk, egg yolksheavy cream, soft butter, salt, and lemonjuice.Likely the original high interest in Chardonnayin the US, etc. was from the French winesnear Macon; although usually ‘Chardonnay’does not appear on the label, from Frenchlaw or whatever the wines are usually oralways from just the Chardonnay grape.They tend to be ‘dry’ (little sugar) and ‘crisp'(relatively high acid) and with delicate flavorsotherwise. There are several very famousfields near Macon with much higher pricesthat promise higher quality. The most famousand expensive of such fields is Montrachet,a favorite of Alfred Hitchcock, which will really set you back.I find Chardonnay from the US to be a versionof the syrup from, say, canned fruit cocktail –lots of sugar, low acid, and lots of fruit flavors.To each his own.Update: I just did a Google search on the Chiantiand found that apparently now $10 a bottle is a realistic price. Apparently the 2007 I bought is a bit old for what is selling now in retail. The 2007was not my first case of that Chianti; I’ve been enjoying some of that now and then for a long time.I just took a pass in my basement to check on thecondition of the kitty litter and saw that my case ofthat Chianti is now empty. All I have left is just afew ounces in a bottle in the refrig. So, time for another case.I still can’t find the Corton I’m supposed to have somewhere for, say, a dinner celebration when Iget my software done (soon!, hopefully soonerthan Hacker News these days!), but I did finda Chambertin! My kitty cat does not know whatluxury he is walking past!
All generalities about varieties and regions and blanket tastes are invariably incorrect. And growing more so.In every region, even bastions of traditions of poor practices like spraying in Champagne, there is a culture of artisanal and individualistic and non interventionist wine making cropping up.The idea that Cal Chard is all a painted taste is thankfully, fading.Winemaker by winemaker not county or region by region is the key to finding great taste.
Spoken like a highly talented brand marketer!Since a vineyard that can sell wine for high pricescan make a lot of money and since grapes can begrown nearly anywhere, now there are efforts to growwine not just in Europe but also coast to coast inthe US, especially California, Chile, Australia,etc. Exactly once I got a red wine from Israel –it tasted like plastic!So, there are a lot of wines being grown and sold,and keeping up on all of them would be a bit much!Starting a little after college, I investigatedwines, learned a little, settled on what I liked,and have not much looked for more since. What I’vetasted since, up to last week, hasn’t changed mymind.My wife and I, early in our marriage, were near DCand on Saturdays had fun on Wisconsin Avenue inGeorgetown gathering samples of wine and cheese.I got some books on wines and wine making by a guynear Baltimore involved in trying to getFrench-American hybrid grapes popular in the US.Those grapes were bred in an effort to get aroundthe problem of the American vine root parasitephylloxera that, when imported from America near1850 on some native American grapes (Concord is anative American grape), by about 1890 had devastatednearly all the vines in Europe essentially all ofwhich were and are just different varieties of thespecies Vitis vinifera with no resistance tophylloxera. So, since then nearly all grapes inEurope have been grown by grafting onto American orFrench-American hybrid root stocks that areresistant to phylloxera. So, I got a beginningcourse in wine making.My wife and I got a copy of Frank Schoonmaker’s’Dictionary’ and took it with us shopping.For red wines we sampled from the four areas of the’Medoc’ — Margaux, St. Julien, Pauillac, St.Estephe — but settled on red Burgundies(‘Côte-d’Or’) from, right, about Volnay and Pommardnorth to Beaune, Corton, Nuit St. George, north toChambertin a little south of Dijon. Never coughedup enough cash for ‘Romanée-Conti’ and the rest ofthe high end plots, each apparently about the sizeof a large back yard, putting green, or par 3fairway.Eventually we discovered Chianti, Barolo, etc. fromItaly. We never got around to the red wines ofSpain.Of course, those ‘Côte-d’Or’ reds are all from thegrape Pinot Noir (so is some Champaign — yes, thegrape juice from Vitis vinifera is always ‘white’,and get red wine by leaving in the red grape skinsduring fermentation so that the alcohol can disolvesome of the color from the skins, and otherwise get awhite wine). From all I could tell, grape andfield, e.g., Pinot Noir and Chambertin, meant a lot.And I’d have little hope of telling a Corton from aBeaune or Nuit St. George. Of course, for a redwine in the ‘Côte-d’Or’, the field is enough sincethe grape will always be Pinot Noir. Yes, evenwithin a small area, e.g., Nuit St. George, somevintners do better than others, in some years maybemuch better.Gee, my wife was a good student in French class(special case of her being essentially the beststudent in every class she was in from first gradethrough Ph.D.) and too soon had contempt for myhorrible knowledge of French!For white wines, I tried some from Germany and Italybut settled on the white Burgundies, that is, nearMacon. These are all from the Chardonnay grape.So, going wine shopping, we also saw wines fromPinot Noir and Chardonnay from California. We alsosaw Cabernet Sauvignon (heavily used in Bordeaux,e.g., the Medoc). To our tastes the CaliforniaPinot Noirs and Chardonnays were disappointing; Iused a lot of them as Drano — they were not verygood at that, either. I didn’t try using them toclean toilets, but their track record was notpromising! I don’t know what they were good for.Heck, the wines were even bad used for cooking –beef with the Pinot Noirs and seafood with theChardonnays. Bummer.The Cabernet Sauvignons were a little better butstill nothing like or as likable as anything at anyprice, easily enough lower than the Californiaprices, from, in, or near the Medoc. Maybe allthose years of rich English lords buying ‘Claret'(red Bordeaux) filtered out the worst of theBordeaux wine makers!For the Pinot Noirs, I don’t know what the heck theCalifornia vintners were aiming for, but it waseither a bad target or they missed it. For theChardonnays, it seemed that they wanted the syrupfrom canned fruit cocktail — high sugar, low acid,and lots of mixed up fruit flavors.I found a lot of consistency in California wines:The red wines just didn’t taste good; sorry, to mywife and I, they just didn’t. The flavors of thewhite wines were ‘muddy’, that is, confused like theresult of putting too many different spice flavorsin food.My conclusion was that the California wine businesshad a lot of children with too much money and notmuch sense having fun playing in the dirt. Theremust have been a lot of social prestige around NapaValley in being a ‘gentleman farmer’ wine grower!How else to show off what used to be a thickcheckbook — a Lamborghini car?I was turned off. What finally got me to give up onCalifornia was that their prices were generallyhigher than much better wines from Europe, e.g.,Italy, even from France. E.g., a good red Chiantior Barolo (not always reasonably priced) can be agood red wine on any table. I like the FrenchChardonnays first, the Italian whites second, andthe California whites dead last. The CaliforniaPino Noirs reminded me more of mud wrestling thanFrance.On wine, I would borrow from a James Bond movie,”The old ways are best” (in a very differentcontext!). There are some reasons for that: Brightpeople in Europe were working hard on making goodwines, to borrow from another movie, “When Americawas inhabited by native savages.”.There’s another reason: At least Vitis vinifera’doesn’t reproduce true from seed’. That is, take aPinot Noir grape, plant it, grow it to a vine. andget more Pinot Noir? Nope! Instead will get onemore grape variety, with probability near 1 quiteliterally something never seen before.So, for no doubt many millions of years, all overEurope each year vines dropped grapes which tried togrow into vines so that each year each little plot ofland with a grape vine did a biological experimentlooking for just the right grape variety for justthe most particular aspects of the very local, say,20 feet, soil and climate (right, ‘terroir’).Of the many millions, likely trillions+, of grapevarieties thusly generated in the wild over millionsof years, eventually wine makers settled on a fewvarieties, e.g., Pinot Noir, Cabernet Sauvignon,Chardonnay, Merlot, Nebbiolo (in Barolo), etc. andfor each grape a few areas.And the wine makers continued for at least a fewthousand years working on just how to ferment,filter, bottle, etc. the wines.From my crude understanding of history, for somecenturies, a major fraction of the farm land inFrance was held by the Roman Catholic church that,somehow, liked wine and had monks working on growingit. Apparently after a few hundred years (e.g.,supposedly Napoleon liked Chambertin), one way andanother the monks or whomever, by guess anditeration or whatever, put in some glass bottlessome wines the best of which were just terrific,crown jewels of at least eating and maybe alsocivilization.That history of development, those ‘traditions’,those “old ways”, stand to be very tough to beat.Then along comes California, importing Pinot Noir,Chardonnay, Cabernet Sauvignon, etc. grapes, hiringgraduates from the UC Davis wine program, buyingbig, gleaming stainless steel tanks, doing a lotwith soil chemistry, awash in pH meters,saccharimeters, maybe molecular spectroscopy, etc.and ‘making wine’. Great. Maybe in another 1000years they will have something worth buying anddrinking!
in chicago there are a bunch. i assume we are slightly cheaper than NYC, but maybe not because of competition in NYC.
Hadn’t noticed but it’s a common practice sending lux brands downmarket. All over Bordeaux.In the last few years I’ve been drinking and getting to know more and more West Coast winemakers but my core passion is in the small and artisanal producers. They are doing a bit of DTC but too small to participate in this type of segmentation for the most part.If you have smaller central coast producers I should know, do share of course. Gonna go to the NA Wine Bloggers thing this year outside of Santa Barbara and planning a personal natural wine tour to visit some of the local heroes.
Ahhh. Just came from there. Its so great
My favourite way to share location information is now What 3 Words – http://www.w3w.cm. You can reference any 3x3m square on the planet using a unique combination of 3 words, e.g. what3words.com/lock.spout.r…. Really easy!
Tried it for 90 seconds.. I don’t get it? Needs clearer explanations of value.
True. I assume it’s a beta site (although I don’t think it says so). But it works when you’ve figured it out and people find it fun when you tell them what’s going on.
Fred two ways of which I use one frequently. 1 – bottom right, gear/settings icon, share / embed gets a shortened link that you can cut/paste into an email. 2 – top right, share allows you to post to g+ groups as a blast, set up a new group or specifically send to gmail contacts.
Try asking Jelly.In other news, I’m getting a bit impatient with inconsistencies from mobile to desktop within the same app. Everyone’s focusing on mobile, which I don’t get — why can’t folks just update a feature across all the screens at the same time? We should be thinking about what these services *do* in a cohesive way, before the *where* they do it. I bet the Google mobile map team doesn’t even talk to the desktop map team.Sigh, tech folk thinking…
Doesn’t html5 take care of that?
Kinda.Responsive design frameworks take care of it, but responsive frameworks are only useful on mobile if on the mobile web. As long as Google and Apple force phones to remain app centric, instead of shifting to an html5 supported mobile web based experience, responsive design won’t help — except for media channels and ecomm platforms, which still get the majority of their mobile traffic via shared links that point to sites on the mobile web.
I find Jelly difficult to use. I am never sure how to see all the answers. Here at AVC, they are all in the thread
Ha! AVC = your personal Jelly.But yeah, I like Jelly as a service, but the UI is clunky. And unnecessarily so. It missed the mark on very base-level wayfinding best practices / UX techniques.
It’s not dragging me in.Each of us spends enormous amounts of time building our networks to do in a way what Jelly promises.Maybe I’m an exception, but I find that each time I ping my networks, for anything from a Drupal question to thoughts on Stripe, to the newest wine bar in Amsterdam, or some intelligence on how mesh networks work, my network grows and becomes more efficient.I worry about the question as spam to an unsegmented network, but it just seems to work.
I hear you.But I also have this post / quote from yesterday on my mind:”I believe that software, and in fact entire companies, should be run in a way that assumes that the sum of the talent of people outside your walls is greater than the sum of the few you have inside.”http://www.usv.com/posts/th…Replace “software” with “personal networks.”
Nicely said and I agree.And I also find that with each new ping my networks get bigger and each ping is a cross network flash connection around the need.I understand why Jelly makes sense. I just don’t get why I should airlift a decade of network building to there, rather than keep building on what I haveIf Jelly’s promise was that, I’m listening a bit harder and am more forgiving of its clunkiness.
I understand why Jelly makes sense. I just don’t get why I should airlift a decade of network building to there, rather than keep building on what haveI bolded the part that I really liked above.So here’s the story. Based on my theories. Young people share because things came easier to them. So have way less possessiveness as a result and are more eager to help others. And even though any particular individual may differ this is the way the “group” is so they tend to want to share in ways that older hard knocks folks don’t. Because back then things were more dog eat dog. You know we didn’t get a zillion presents at Chanukah and a million pats on the back for everything. There weren’t truckloads of trophies.I remember when I was in my first business which I had to figure out all on my own with no help from anyone. Spending money, making mistakes and all of that. I had a college friend that came along +- three years later and wanted to do the same thing. And he wanted me to tell him everything that took me (at that point) 3 years to learn by trial and error. And I said essentially “fuck you” I’m not going to give you what took me so much time and effort to figure out, no way!But now with that same exact friend I helped him get his first job out of college. I told him what I had learned growing up attending the NY Gift Show. So when he went to interview at the Gift Show I walked him around first and told him things that only people in the business would know so he would impress the guy who was hiring him. And he got the job. That I had no problem sharing because it wasn’t something I worked really hard for. It was not something I was as possessive of.
Swiping is difficult?
Try asking Jelly.Try getting a better name.I had never even heard of that. So I just took a look.I simply don’t get a web landing page, even for an app, that does nothing to describe what the product is for.  Like if you want to tell someone “try Jelly” and they want to quickly find out what “jelly” is.And if you click on “about”  at the (way) bottom you get the typical narcissistic page which of course to “normals” means absolutely jack squat. Normals don’t know who Biz Stone is. The care more about what the product “jelly” can do for them. They don’t care if you have ping pong tables and who your investors are. (At least we no longer have “partner” pages which show where you buy your office supplies from.)They also don’t care about this stuff:Bijan Sabet from Spark Capital is on our board of directors. Other investors include Jack Dorsey, Bono, Reid Hoffman, Steven Johnson, Evan Williams, Jason Goldman, Al Gore, Greg Yaitanes, and Roya Mahboob. Loren Brichter, Greg Pass, and Raymond Nasr serve on our executive advisory board.Well some might care about Bono and Al Gore so they should be listed first as long as there is bragging going on.I wonder what role Bono and Al Gore played in the product (the thing that end users care about)? Answer: None. Other than being honorary minister of publicity, connections and of course halo.Lastly, if you are going to come up with a stupid random name for your product you might as well have that stupid random name in .com.Edit: Oh I know that part of the narcissistic stuff is to attract buzz and a team (you know so there is something to acquihire when you fail). But people will find that page even if it’s not front and center it doesn’t have to be the “lead” in the story. I don’t want to watch a video either. I want to read about the offering. http://jelly.co/about
Cruel! SO cruel! HOW can you be so CRUEL?Naw, it’s a standard infection in nearly all ofwriting in tech: F’get about the basic rule #1 intechnical writing: A ‘term’ is a word not in adictionary or with a meaning different from the onein a dictionary. Rule: Never but never, did I say”never”?, on penalty of evisceration, ostracization,excoriation, use a term without a clear, precisedefinition, motivation, explanation, and examples ofusage or at least a link to such, ever, period.Just don’t do it. For a serious reader, the firstviolation of this rule is the last word read of thedocument with the whole document into the bitbucket, paper for starting fires in the fireplace,etc.Similarly for acronyms.E.g., earlier today was a mention of “classic”Google maps. Maybe the writer understoodthemselves, but there is no reason anyone else wouldunderstand the meaning of “classic” as applied toGoogle maps.In my experience in computing, the worst problem Iencountered, especially in the last few years, wassoftware documentation that violated this rule #1.My view is that violations of this rule are costingmany individual companies some significant fractionof their revenue and a multiple of several timestheir earnings. The whole industry is beingthrottled by this nonsense.E.g., I have some software I bought several yearsago for $50 or so, software I use for disk backup.I have their version 11. So, I am on the vendor’se-mail mailing list, and they keep sending meglowing reports of their new versions. They are nowup to version 18. They have an upgrade offer for$25.But, I wouldn’t accept less than $1000 to upgrade.Why? Because for their version 11, I had to digthrough their just awful technical documentation,awash with violations of rule #1, and a new versionwould mean days of work to understand their newdocumentation and their new functionality and toupdate my scripts for driving their software. Andthere might be new bugs. That vendor keeps tellingme about their ‘great’ new features where I’mconcerned about their bad documentation and, maybe,new bugs. Old bugs? The parts of their software Ineed to use I’ve learned to use with apparently goodreliability; so, for me, their old software is welltested, and I can’t say the same about their newsoftware. So, largely due to bad documentation, Iwouldn’t take their new software for less than$1000. When my business is successful, could addseveral zeros to that $1000.Maybe someday computer industry technical writingwill learn rule #1. Meanwhile to me much of theproducts/services of the industry are invitations toa mud wrestling with bad documentation, followed byan unanesthetized root canal procedure — OUCH! Nothanks.A recent, big victory in my software development isthat apparently I have crossed over to where for mynew code I just need to use again parts ofMicrosoft’s .NET Framework I’ve already used beforeand, thus, have good, well tested, example code withexcellent documentation (mine) so that for new usageI just need to copy over the old code, with it’sdocumentation, do some editing, and done. To get tothis point I had to dig through 5000+ Web pages fromMicrosoft’s MSDN documentation site awash inviolations of rule #1 — OUCH!
Rule: Never but never, did I say “never”?, on penalty of evisceration, ostracization, excoriation, use a term without a clear, precise definition, motivation, explanation, and examples of usage or at least a link to such, ever, period. Just don’t do it.Use case for such behavior is to make the reader feel stupid and as if there is something they don’t know which then elevates the writer. People tend to infer greater power to someone who speaks about something they have no clue about or with confidence. Not only that but by doing that you can then slip in things which they will miss more or less like misdirection of a magician.Because people are reading but they are still thinking about the stuff they don’t understand. And they don’t have enough confidence (or knowledge) to know that it’s the other guy not them that deserves the blame. There was a girl that worked at the college computing center. Her name was Sarise. She was quite attractive. When she spoke about computer center things she sounded smart. Because she spoke quickly and with confidence. But when I started a conversation with her about other things I immediately found out why she was only working as an admin at the computer center. She only sounded smart and full of confidence in things that she had down pat. Other things she didn’t. She sounded dumb.
Thanks for posting about this, I couldn’t find the shortener either. Question I would ask is, why aren’t you just using foursquare’s sharing function? Much easier for any commercial places. My use of Foursquare for all location sharing stemmed from living in Japan last year for a month and finding that both apple and google maps were not as useful / accurate / easy for location sharing. Also, now that Foursquare enables google maps directions, the links to foursquare’s app are more useful than they used to be.
money in the jam jar questions
What I really want would be to allow them to let us name the link, maybe using our G+ screen names as a namespace, something like this:- maps.google.com/mikeschinkel/my-homeThen I could remember this link and email it w/o having to look it up.As for where to find the link using a web browser, it’s here:- http://screenshots.newclari…
I love the Google questions on Fridays. I have learned some useful tips! I would vote for turning Friday into “Friday Fun Tricks!”
Welcome to the frustating part of UX design! you’ve trained people do one thing and then you change how to do it later on….
I invite you to http://aMAP.toShare a map link quickly and smartly. You can customize the map link to a memorable or fun one. Move the map pin to exact location (ideal for events or meeting in a park or on a beach, or in arcades) Add text, a photo or video to give it context and you can even add color to your map, great for branding! eg: http://amap.to/jackgonzalezOther examples of cool custom maps done in under 1 minute on https://www.facebook.com/aM…Feedback welcomed – new platform out next week
There’s a really easy way to share a location or map by swiping it from within the Poynt messaging App & sharing it in a variety of ways, including within the app to other users. (this just came out on their new iPhone version). I’m surprised “Swipe to share” isn’t mainstream yet.
I apologize in advance at the abrupt loss in productivity…http://geoguessr.com/Drops you somewhere in the world in Google Maps Street View, and using only street level clues you have to guess where you are.So addicting…
I don’t know why they squirrel the option away. I’m sure lots of people would find it useful. Funny you brought this up actually Fred I created a mini-google maps for a popular music festival in the UK that let people share pin locations (e.g. where they’ve camped).It uses an aerial shot taken during the festival one year. If you were to look at google maps when the festival is on it would be next to useless as it would just be green fields. But for the last weekend of June it turns into this: http://www.glastomap.com/
The best part of this post to me was the fact that you’re on Kik.
Trader Joe’s wines are absolutely fabulous! They strike proprietary deals on the QT with many well known producers. I drink their stuff weekly. The prob in NYC is TJ’s is legally allowed to sell wine in only one of their retail outlets to insulate the mom & pops, and that’s at their 14th St location.
It may taste good I guess but you are drinking a log of really bad stuff from the chemicals and pesticides used on the fruit to any number of the 160 things that are legally allowed in commercial wines.Taste is subjective and whatever you like is as it should be. The rest is ingredients and it can be ugly.This may not matter to everyone but it is reality.
Understanding what is in our food is not petty, it’s smart.This is only about what goes into the wine–which is on one side just how the grapes are grown on the other what is added to create a flavor profile or increase alcohol count or preserve it.Junk food/wine is just that.I could be wrong about the particular bottle you are talking about but I’m not about how low priced grapes are processed and bulk wine made usually.
Now, now, Sandy, all men are total suckers for both apretty face and flattery!For women and VC, I can’t forget the remark by thewise old man in the movie ‘The Big Sky Country'”Never can tell what a woman will do next.”.And there’s the question no man has ever beenable to answer,”What does a woman want?”.And he has to suspect that whatever the answeris, it might be different tomorrow!For Fred, the more we learn here about GG themore we have to suspect that Fred is just theblogger and ‘rain maker’ while the real brains,the one who calls the shots, and the one who ‘wears the pants’ is GG!Young men, beware! Apparently Fred and GGhave two daughters. Well, they stand to be a lot like GG! So, if you want a kiss from one ofthe daughters, maybe you should act secondary,submissive, subordinate, subservient, I mean,if you are comfortable with that or just want thekiss! Actually, sending a ‘foil deck’ to 100 VCsis likely good training for being meek, sweet, secondary, submissive, … etc.!Now, young men, there are two sides here: First,you might be intimidated by the prospect of supporting a young woman in the style she hasbecome used to where her father is founder ofa VC firm with an early investment in Twitternow worth maybe $45 billion. Second, you mighttake the attitude that you could get an ‘insidetrack’ to getting your dream mobile app funded!See, maybe by now I actually did work my wayup to a grade of B- in “Women 101 for Dummies –Men”!