jbsh

As you may have read in my short biography (home page), I have had a long interest in the psychology of SCUBA diving. I have undertaken a couple of projects in this area and this is one of those. The work was part of my MSc in Psychological Research Methods, undertaken at the University of Plymouth, and sponsered by the Diving Diseases Research Centre (DDRC).

Krug Chamber at DDRC (www.ddrc.org)

At the time I did not intend to write it up for publication in a peer review journal, but following some positive feedback from Academics, Specalist Diving Physicians and Researchers, and the Editor of a Journal, I grasped the thistle.

Below is the abstract from the article accepted for publication by ‘Diving and Hyperbaric Medicine‘, which is ‘The combined journal of the South Pacific Underwater Medicine Society’ and the ‘European Underwater and Baromedical Society’. The paper will be available in the next edition of the journal (October 2008). I hope you find it of interest and I look forward to discussing the work with anyone who wants to get in touch.

Personality as a predisposing factor for DCI: A pilot study

Authors: Sam Harding & Phil Gee

This study aimed to identify differences in personality characteristics related to Decompression Illness (DCI) in recreational SCUBA divers. A matched control group of 9 divers (without DCI) and research group of 9 divers (with DCI) were recruited. Following a chamber dive (control group), or post-treatment for DCI (research group), three psychometric scales; Locus of Control (LoC), Sensation Seeking Scale, and Eysenck’s Personality Questionnaire – Revised (EPQ-R) were administered together with a Diving History Questionnaire and questions on motoring. One significant difference was identified and lay between engine sizes, with those experiencing DCI having cars with larger engines (p < .01). The data were inconsistent with previous research that suggested a relationship between sensation seeking and risk taking. Further research is needed to elucidate the relationship between diving injury and personality.

Handle with Care, it's an Amstrad

Last night we gathered at the Pervasive Media Studio for the second in the Dorkbot Show’n'Tell series. Sam Downie gave us an introduction to life casting and some of the technologies he’s been using in his internet radio and video casting shows. There was also a large swag bag from the last MacWorld that Sam was trying to get rid of generously giving away.

John Honniball then stepped up and showed some of his near inexhaustible range of old junk that too many of us recognised from our early brushes with technology. Whereas we used and abused these artefacts, John has accumulated, restored and demonstrates them. But not the Amstrad in the picture; thanks to Sir Alan Sugar’s engineering/business acumen, the plastic has degraded to the point that it has to be handled with latex gloves to prevent getting decomposed Amstrad all over your hands. Nasty.

We also had an introduction to SWiM from Tom Holder. Since a large portion of the audience were involved in web development, there was a ton of interest. Some great questions about authentication and the quality assurance for the apps store that they’re planning rounded out a great evening. Thanks to Sam & his Eye-Fi card for the photo and to Rachel for organising. More Dorkbot photos on Flickr soon I’m sure.

Uploaded on November 6, 2006 by Luis Alves

Bit slow off the mark on this post but it’s been a busy couple of days.

We had a really good morning on Tuesday with new faces and new coffee to try. Jack had popped up from the Temple Meads branch of Starbucks to mix some fresh brew for us using their Organic Ethiopian blend together with some cinnamon pastries to bring out the spicy aroma and flavours. We hope to have Jack back with his coffee tasting table.

Over the fresh coffee a couple of new faces joined the familiar ones. A twitter link brought Rick Hurst along for the first time. We also welcomed Jamie Dyer all the way from Plymouth and only just back from Canada, kudos! Just as I was leaving I saw Jamie and Mark Paney deep in discussion and it sounds like there could be another partnership arising from OpenCoffee, great stuff!

It was also good to see Peter Livingston, Tom O’Neil and Nick Sturge along providing the professional business services side of things.

Joel Huges was also along having developed his platform but missed the Seedcamp deadline. Have to see if there is a business development / funding opportunity there, hopefully there’ll be something to demo shortly.

Chris Garrett & Craig Hellen from BexMedia were along as was Rachel Carney; apologies to anyone I missed.

The next OpenCoffee will be on 26 August, from 8.30am at Starbucks on Park St as usual. See you there.

Photo by Clare Borley

The Cambridge Folk Festival might be a strange topic for this blog, but it is a function I have been working for the past sixteen years!  Most people attend events such as this to watch great bands performing live.  They get to enjoy the atmosphere and attempt to dance between the rain drops. I however am there to work!  Obviously many people are there to work; security, general helping staff, vendors, bar staff, stage hands, electricians, gas engineers, not to mention the performers, but as it is often said an army marches on its stomach.  That is where I come in……

I meet up with a select team of people each year under Bob the chef as part of the ‘Quintessential Cuisine’ team tasked with providing food for the “Staff and Artists”.  This merry band of 5 produce breakfast, lunch and evening meals for 2000 people over a four day period.  I am part of this team, but I also specifically look after the artists and their riders.

A contract rider includes specifications on stage design, sound systems, lighting rigs, as well as an artist’s wish list-from transportation and billing to dressing room accommodations and meals. At some festivals, a promoter will refuse a demand (crossing out the request on the document), but at Cambridge the stars usually get what they want, whether it’s new black cotton soaks, or a box full of fruit so they can prepare their own smoothies.

So I spend considerable amount of time preparing special meals for some artists and vast numbers of sandwiches and deli platers for others.  What this does mean is that when the rest of the catering team are not working I am in the kitchen trying to get on top of things so that when the main rush hits, I can help out with the staff meals and coordinating service times.

This break from the routine of health/clinical psychology and research analysis is wonderful.  As a qualified chef, preparing food is a careful balance of colours, flavours, textures and presentation not to mention getting it on the table in time (no mean feat when you’re basically working on a camping gas stove).  I also experience a whole different side of humanity.

It essence it keeps me fresh and if you’re not going away on holiday then a change is as good as a rest!