ME VS. THE IPAD

I’m using it because I have to, not because I want to I’m writing this column on my new Apple iPad.

Only, the first time I wrote that sentence, it looked like this instead:

IM etitingjthis column on j Apihp,rSnrei Ad.

You see, the iPad has a virtual keyboard — it’s a bunch of letters projected on a piece of glass. So when I type, I can’t feel the keys and don’t sense the feedback I’ve felt for most of my typewriter- and keyboard-filled life.

And because typing on the iPad feels so different — it doesn’t feel like anything at all, really — I can’t do what I normally do, which is type along with my thoughts. This new technology actually isn’t better than what I already have; at least, it isn’t better today.

So why am I telling you all of this, along with giving you an example of my notably lacking skill with the latest in technology?

I’m in a business that requires keeping up with, even keeping ahead of (if that’s possible), new technology. If I don’t, I might not have a job in a few years. Or so it seems today.

And I’m probably not alone. How many of our businesses, and how many of our jobs, are “safe” these days? Perhaps there was a time when we could punch the clock all the way to retirement, and perhaps there’s still a job or two out there that allows that mentality. But for most of us, feeling uncomfortable using the latest technology is the least of our employment challenges. Even the people at Burger King and McDonald’s have to know a little something about technology to run the cash register and fry the fries, it seems.

And changing technology doesn’t stop with our jobs. The cameras we use now can tell where we’re taking the pictures, and some of them can even send photos off wirelessly without a computer. The televisions we watch generate video so crisp and sharp that you can see the acne beneath actors’ makeup. And cars we drive are so filled with computer chips and software programs that a Lexus can actually parallel-park itself — seriously — with no help from the driver.

So here I sit with an iPad in my lap, telling myself that learning this particular new technology is worth the time and effort I’ll need to invest in it, knowing full well that in a year (or maybe even just in time for the 2010 holidays) what I’m learning today will have to be learned all over again on a newer piece of plastic, aluminum and wires that works differently but still promises the same thing. Which is always independence, intelligence, success and wealth.

Or, as that last sentence shows up on my iPad when I switch from hunt-and-peck typing to my normal multi-finger typing skills: Which isa,wayisindd Encencd, inxgdllivdncd,xj. DzNdcsddlHg.

Hope I figure out how to do this before it’s too late.

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CHEW ON THIS// We write about a lot of stuff each month on our site (city hall, schools, crime, etc. ...), but perhaps nothing generates more discussion than our restaurant posts. Below, a sampling of the latest in neighborhood eatery news (and a taste of what you’re missing if you’re not visiting advocatemag.com regularly):

From SEVERAL NEW RESTAURANTS ON TAP FOR OAK CLIFF

The most exciting, of course, is the one that involves donuts. Garland-based Southern Maid donuts leased a building on West Davis in the triangle between Polk, Tyler and King’s Highway. It’s the blue-andyellow building that used to be a tire shop, and it’s already under construction.

Chef David Uyger has leased a restaurant space on Eighth Street, adjacent to Dude, Sweet Chocolate in the Bishop Arts District. The Italian restaurant will focus on using local ingredients.

And this one is long overdue: Monica Greene of Monica’s Aca y Alla and several other restaurants past and present, says she wants to open a new restaurant in Oak Cliff called Distrito. She hasn’t leased anything so far, but we can’t wait to find out what she has in store —RACHEL STONE

MORE// Search Distrito

You Said It

“A good donut, now and then, is one of the rewards for the meals of steamed fish, broccoli and brown rice. Life is about the balance. And I’ll take a donut shop over a tire shop any day!” —LEE

From RESTAURANT TALK: CASA BLANCA

Now that it’s been open about a year, I went back recently with two friends and their 6-month-old baby. ...The meal starts with a complimentary soup — shell pasta in a tomato-and-chicken broth. My friend liked it, but I thought it was too salty.

But the chips and salsa are lovely. Brisket tacos were still one of the highlights — small corn tortillas filled with tender, slow-cooked meat. Enchiladas were tasty, as well as chicken flautas. My friend ordered Mexican shrimp cocktail, which she liked, but I noticed it was made with salad shrimp.

The atmosphere at Casa Blanca is fun. It’s a huge restaurant with cold air conditioning, and on a weekend, you’re likely to sit next to a table full of women dressed up for a night on the town or a family with kids. The service was pretty slow this night — we had to prod our waiter

Question Of The Month

It’s hot to trot out there, no?

We asked, you answered what’s the best way to stay cool (or at least not insanely overheated) in your neighborhood?

several times — and so was the kitchen. But Casa Blanca is a fun place for tasty Mexican food with friends. —RACHEL STONE

MORE// To read the whole post, search Casa Blanca

From RESTAURANT TALK: SPIRAL DINER

Catch an amazing show at The Kessler and have Melissa pour us an ice cold beer!

CLIFF NOTES

Enjoying an ice cold margarita at Glorias! —LISA

MARIE LOVING

Jump in our big cool pool. —WENDY NORTH

Cherry Icceeeeeee’s —ELAINE COPELAND

Famous food personality Anthony Bourdain is frequently heard stating emphatically, “If it’s slower than me, dumber than me and it tastes good pass the salt!” As the self-appointed junk foodie, I whole heartedly subscribe to Mr. Bourdain’s motto. Yet somehow I am enamored with a vegan joint called Spiral Diner & Bakery. The shakes and desserts here are wonderful and taste completely authentic. When I eat at Spiral, I always pick-up a couple of the peanut butter cups for my husband who swears they cannot be 100 percent vegan.

On a recent visit with my sister in-law, I did find the meatball sub disappointing — so I would generally steer the hard-core carnivores away from the imitation meat dishes as they never seem to hit the right note with me. But Spiral does gin out ridiculously consistent organic vegetables and salads, and they are to die for. I highly recommend the Big Texan Salad and the Hot Hummus Wrap. —CANDACE THARP MORE// Search Spiral Diner

ADVOCATE RADIO: YOUCANALSO HEARTHE ADVOCATE EDITORS DISCUSS neighborhood bars on a recent monthly podcast. Search bar talk

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Blogger Profile

You’ve seen our bylines, our blog posts, our tweets and our Facebook posts. But who are we, really?

Rachel Stone

Job title // Editor for Oak Cliff and East Dallas/ Lakewood magazines liveS in // Oak Cliff advocate SeRvitude // I started as a freelance blogger in March 2009.

FavoRite quote // “Words, once they are printed, have a life of their own.” —Carol Burnett MoSt pRized deSk obJect oR oRnaMent // I have a photograph of Ivan Rodriguez, when he played for the Rangers in the ’90s, celebrating a double play against the Yankees. Chili Davis struck out, and Pudge got the runner at second.

FavoRite paRt oF youR Job // Hearing people tell their stories. I feel fortunate that I get to meet some of the most innovative, hardest-working people in Dallas. anything el Se? // Yeah. Talk to me. Follow me on Twitter. Comment on my blogs. Email me. Call my phone. “Holla”, as the kids say.

Most popular oaK Cliff blog posts:

1. The ciT y budgeT and SouThweST cenTer Mall search Southwest c enter// 2. reSTauranT Talk: burgueSa burger, cafe Madrid search Madrid // 3. MargareT hunT hill bridge STarTS To Take Shape search Margaret hunt hill // 4. oak cliff’S MoST endangered hiSToric placeS liST preview search endangered // 5. advocaTe video: oak cliff chriSTian church search video