The #nbcfail isn't about email addresses, it's about corporate cronyism

Twitter needs to be clear if they have bent the rules for their commercial partners.

The question Twitter has to answer after suspending the Independent's Guy Adams isn't the narrow one about public versus private email addresses, but the broader one about how it plans to treat its commercial partners.

Adams tweeted the work email address of NBC executive Gary Zenkel, encouraging his followers to complain about the fact that the channel was showing the biggest events, like the opening ceremony and the 400m individual medley in which Michael Phelps was expected to (but didn't) medal, on a time delay.

Adams himself points out that it's contentious as to whether he even breached Twitter's guidelines to do so:

Twitter's guidelines forbid users from publishing what they call "private" information, including "private email addresses". There is plenty of sense in this. But I did not Tweet a private email address. I Tweeted a corporate address for Mr Zenkel, which is widely listed online, and is identical in form to that of tens of thousands of those at NBC.

Much of the debate surrounding the suspension has focused on whether a corporate email address, which is easy to work out but not actually made public by NBC or Zenkel, counts as a "public" or "private" email address. But that distinction is largely irrelevent; Twitter is perfectly within its rights to suspend Adams pending investigation, and as the debate shows, the case is unclear enough that it could be a genuine belief that the tweet breaks the terms of service.

The real concern should be when the story is combined with the knowledge that NBC and Twitter are in a massive, Olympics related, partnership:

Twitter and NBC are set to team up to provide an official hub page for the London Olympics, with the microblogging service serving as an "official narrator" of the Games. . .

Neither party is paying for the privilege, but Twitter reportedly sees it as a golden opportunity to expand its audience beyond the current 140 million monthly users, with vice president of media Chloe Sladden calling it "a way for new users to sample Twitter."

The question Twitter has to answer is whether they acted differently in the case of Zenkler/Adams because of this partnership. And based on news reports this morning, the situation doesn't look good. The Telegraph's Amy Willis reports:

In an email to The Daily Telegraph, Christopher McCloskey, NBC Sport’s vice-president of communications, said Twitter had actually contacted the network’s social media department to alert them to Mr Adam’s tweets. “Our social media dept was actually alerted to it by Twitter and then we filled out the form and submitted it,” he wrote. An email asking for further detail and whether this was normal Twitter policy was not returned from NBC or Twitter.

With this story hot on the heels of Twitter's clampdown against Instagram, it is clearer than ever that the service has reached a turning point in its maturation. The company no longer wants to be the communication network it has been treated as since its conception, now that it knows the real money is in the media. The challenge will be if it can make that leap without alienating its users.

Douchebag Twitter.

Alex Hern is a technology reporter for the Guardian. He was formerly staff writer at the New Statesman. You should follow Alex on Twitter.

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With the BBC Food’s collection under threat, here's how to make the most of online recipes

Do a bit of digging, trust your instincts – and always read the comments.

I don’t think John Humphrys is much of a chef. Recently, as his Today co-presenter Mishal Husain was discussing the implications of the BBC’s decision to axe its Food website (since commuted to transportation to the Good Food platform, run by its commercial arm), sharp-eared listeners heard the Humph claim that fewer recipes on the web could only be a good thing. “It would make it easier!” he bellowed in the background. “We wouldn’t have to choose between so many!”

Husain also seemed puzzled as to why anyone would need more than one recipe for spaghetti bolognese – but, as any keen cook knows, you can never have too many different takes on a dish. Just as you wouldn’t want to get all your news from a single source, it would be a sad thing to eat the same bolognese for the rest of your life. Sometimes only a molto autentico version, as laid down by a fierce Italian donna, rich with tradition and chopped liver, will do – and sometimes, though you would never admit it in a national magazine, you crave the comfort of your mum’s spag bol with grated cheddar.

The world wouldn’t starve without BBC Food’s collection but, given that an online search for “spaghetti bolognese recipe” turns up about a million results, it would have been sad to have lost one of the internet’s more trustworthy sources of information. As someone who spends a large part of each week researching and testing recipes, I can assure you that genuinely reliable ones are rarer than decent chips after closing time. But although it is certainly the only place you’ll find the Most Haunted host Yvette Fielding’s kedgeree alongside Heston Blumenthal’s snail porridge, the BBC website is not the only one that is worth your time.

The good thing about newspaper, magazine and other commercial platforms is that most still have just enough budget to ensure that their recipes will have been made at least twice – once by the writer and once for the accompanying photographs – though sadly the days when everyone employed an independent recipe tester are long gone. Such sites also often have sufficient traffic to generate a useful volume of comments. I never make a recipe without scrolling down to see what other people have said about it. Get past the “Can’t wait to make this!” brigade; ignore the annoying people who swap baked beans for lentils and then complain, “This is nothing like dhal”; and there’s usually some sensible advice in there, too.

But what about when you leave the safety of the big boys and venture into the no man’s land of the personal blog? How do you separate the wheat from the chaff and find a recipe that actually works? You can often tell how much work a writer has put in by the level of detail they go into: if they have indicated how many people it serves, or where to find unusual ingredients, suggested possible tweaks and credited their original sources, they have probably made the dish more than once. The photography is another handy clue. You don’t have to be Annie Leibovitz to provide a good idea of what the finished dish ought to look like.

Do a bit of digging as part of your prep. If you like the look of the rest of the site, the author’s tastes will probably chime with your own. And always, always, wherever the recipe is from, read it all the way through, even before you order the shopping. There is nothing more annoying than getting halfway through and then realising that you need a hand blender to finish the dish, just as the first guest arrives.

Above all, trust your instincts. If the cooking time seems far too short, or the salt content ridiculously high, it probably is, so keep an eye on that oven, check that casserole, keep tasting that sauce. As someone who once published a magic mince pie recipe without any sugar, I’m living proof that, occasionally, even the very best of us make mistakes. 

Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.

This article first appeared in the 26 May 2016 issue of the New Statesman, The Brexit odd squad