Valve being bought by Google! That is a horrible thought, but there are number of web sites which are reporting this. Here are a few links:

http://www.theinquirer.net/gb/inquirer/news/2008/09/17/google-valve
http://www.techcrunch.com/2008/09/17/google-to-acquire-valve/

I decided to send Valve a quick email, and I think that everyone that is agains this happenign should do as well.

Good morning,

TechCrunch and TheInquirer are reporting a potential acquisition of Valve by Google.

Please say it isn’t so. I’ve been a fan of you company and games since you guys first started. I have been following your company and enjoyed your products all these years. An acquisition by google might seem like a financially good choice but technology and product wise it is not.

Valve has managed to remain financially independent and overcome a variety of obstacles all this years. Please do NOT give into the google idea. Be yourselves. Visiting Valve headquarters and working for Valve is a dream for many people. Don’t destroy your fan base.

Sincerely,

Alexandar Tzanov

http://www.theinquirer.net/gb/inquirer/news/2008/09/17/google-valve
http://www.techcrunch.com/2008/09/17/google-to-acquire-valve/

You can email Valve at contact@valvesoftware.com, or contact the company in the following ways

Telephone:
425-889-9642

FAX:
425-827-4843

Postal address:
PO BOX 1688
Bellevue, WA 98009

The community has already started a discoution on the Steam forums.

Now that’s a cool birthday cake. A cake shaped like a helicopter with a functioning rotor. Sweeet!!!!

You can find the instruction on how to make your own here on Instructables, an awesome do-it-yourself site.

One of the topics in today’s newsletter from Cookthink was soy sauce. I was surprised to learn that one of the ingredients I use when making beef jerky derived from leftovers. More precisely:

When the Chinese were fermenting soybeans for a flavoring paste in the 2nd century BCE, they realized that the liquids left behind were also pretty tasty.

Buddhist monks took the process to Japan, and by the 1600s it developed into the standard recipe of fermented soybeans and wheat we eat today.