Faine Greenwood

@faineg

civilian drone technology and GIS/spatial data consultant, journalist and writer, monitors small drones in the Ukraine war, humanitarian-aid adjacent, always annoying online. they/them pronouns. read my newsletter:

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Faine Greenwood@faineg· 28d

I’m sure there will be no horrifying consequences as a result of the Trump regime authorizing the launch of ominously Tolkien-named satellites capable of illuminating 5 to 6 kilometer-wide swaths of the earth at night: www.wired.com/story/reflec...

Equipped with an 18-meter reflector, Eärendil-1 could illuminate areas 5 to 6 kilometers in diameter for brief periods (the mirror satellite's name is a reference to a character from J.R.R. Tolkien's Lord of the Rings series).
The authorization allows the company to deploy the test satellite at an altitude of about 625 kilometers. Its primary objective is to evaluate the technical feasibility of its ultrathin, highly reflective, film-based reflector.
"We're grateful to the FCC for granting our application to fly our test mission," the company said on social media.
"This ruling is hugely validating for our company and reflects America's leadership in testing innovative space technology."
The US startup argues that this highly controversial technology could have a variety of civilian, commercial, and government applications. These include providing illumination for search-and-rescue operations, supporting critical infrastructure during emergencies, extending productive hours for solar energy facilities, and temporarily lighting remote construction sites

Eärendil-1 would be only the beginning. Reflect Orbital envisions operating 50,000 satellites by 2035. And that's just one company. If the initiative succeeds, it could give rise to an entirely new global industry-something that is already keeping many people awake, for now at least figuratively. "Imagine the sky filled with moons," says Tony Tyson, a researcher at UC Davis and chief scientist for the Vera C. Rubin Observatory. Tyson remains skeptical that these satellites will be able to direct reflected light with the precision the startup claims.
During the regulatory review process, the FCC received nearly 2,000 public comments questioning the proposal.
Among its leading critics were the American Astronomical Society, DarkSky International, and the Royal Astronomical Society. These organizations warn about the potential effects such satellites could have on astronomy, nocturnal ecosystems, and aviation safety.

Opponents argue that ground-based observatories already have to contend with thousands of satellites in low Earth orbit that interfere with astronomical observations. Even a small number of space-based mirrors could increase light pollution and make observations more difficult, while a future large-scale satellite constellation would radically transform the appearance of the night sky. "For optical astronomy, this is an existential threat, and we hope that the regulators will share that view," said Betty Kioko, institutional affairs officer for the European Southern Observatory, in a statement ahead of the FCC decision.
Some researchers have also raised concerns about possible flashes of reflected light that could affect aircraft pilots, drivers, or wildlife that depends on natural cycles of light and darkness.

Faine Greenwood@faineg· 28d

it’s the lovingly rendered tongue on the ice cream minion that’s really getting me

Faine Greenwood@faineg· 28d

I must find one of these cursed condiment remix machines immediately.

Faine Greenwood@faineg· 28d

incredible example of erotic American vernacular BBQ art - as seen on Google Maps near Whitehall, New York

Faine Greenwood@faineg· 29d

FINE

Faine Greenwood@faineg· Jul 12

1. There are LOTS of blatantly anti-Catholic Chick tracts - I remember seeing these as a kid in Georgia in the mid-90s, and my parents were atheists/agnostics. 2. If you don’t know what a Chick tract is, you may be very sheltered from the reality of how insane most American evangelicals are.

Offensive chick tracts on Catholics and Muslims

Faine Greenwood@faineg· Jul 12

yeah sure big Mitch

2 bad 2 live
2 stacked to die (?)
Mitch McConnell
1942 to u kno

Faine Greenwood@faineg· Jul 12

per professional advice i have made this memorial to Lindsay Graham somewhat more detailed

Lindsay Graham meme now with more poppers

Faine Greenwood@faineg· Jul 12

Goodbye sweaty

Faine Greenwood@faineg· Jul 8

it’s red eft TIMMMEEEEEEEEE

Faine Greenwood@faineg· Jul 7

hey guys, I found Jesus

Faine Greenwood@faineg· Jul 7

Faine Greenwood@faineg· Jul 7

who made this cursed object (I’m going to Montreal later this month lol)

LAVAL
GATINEAU
B - Ebrossard
To
trois-rivieres
C -Québec

Faine Greenwood@faineg· Jul 7

dang, my partner’s mom made this pork tenderloin with prosciutto and sage + summer mostarda for dinner tonight and it was great - from a Giada De Laurentiis book:

Tuscan Pork Tenderloin
WITH MOSTARDA
In America, beef is king, but Italians eat a lot more pork than beef, whether cured, smoked, or roasted.
I like the tenderloin because it is less fatty and a bit more delicate than some other cuts, but it can be dry if overcooked and flavorless if not seasoned properly. Wrapping it in a flavor-enhancing barrier of prosciutto and fresh sage avoids both pitfalls beautifully and also makes a quick, easy dish for entertaining, If you like, you can make a fast sauce with the pan juices, but for me, a bit of fruity mostarda is all the embellishment this needs. Its soicy, sweet flavor really complements pork.
Fewes
4 TO 6
2 medium pork tenderloins (about 1 pound each; see Hint)
2 teaspoons kosher salt
10 to 12 slices prosciutto
12 large fresh sage leaves
2 tablespoons extra-virgin olive oil
1 cup Summer Mostarda (page 56)
HINT HINT • In most markets tenderloins come two to a package and they are not always identical (or even similar) in weight. If this is the case with yours, you may need to cook the larger one 2 to 3 minutes longer than the smaller one. Let your instant-read thermometer be your guide. Even though it's unlikely anyone will be harmed by undercooked pork and many chefs prefer it on the rare side], in my experience folks are wary of pork that is more than a teeny bit pink. Pork roasted to 135°F will rise to a safe (and visually reassuring) 140°F, as it rests.
Preheat the oven to 425°F.
Pat the tenderloins dry with paper towels and use a sharp knife to remove any large bits of fat or silver skin (the thin layer of connective tissue that may be visible on the meat's surface). Season well on all sides with the salt. If one end of the tenderloin is much thinner than the other, fold the tapered end underneath to make a piece with consistent thickness. This will ensure that it cooks evenly.
On a work surface, place half the prosciutto slices side by side, overlapping slightly, to make a sheet of prosciutto as wide as the tenderl…

Summer Mostarda
Somewhere between a jam and a chutney, with a tangy, spicy bite, this sweet-and-savory condiment is especially good with poultry and pork, or with creamy foods like cheese. Make the chunks large or small, as vou brefer if peaches are not in season, vou can easily use frozen, reducing the cooking time by a minute or two, or substitute another fruit like pears, plums, or apples and omit the tomato.
Makes
ABOUT 1 CUP
1 tablespoon extra-virgin olive oil
1 small shallot, diced
1 large peach or 1½ cups frozen peaches, cut into ¾-inch pieces
1 large plum tomato, cut into ¾-inch pieces
¼ cup apple cider vinegar
3 tablespoons sugar
1 tablespoon mustard seeds
2 teaspoons mustard powder
¼ teaspoon kosher salt
1 teaspoon Calabrian chile paste
1 fresh rosemary sprig
In a saucepan, heat the oil over medium heat. Add the shallot and sauté for 2 or 3 minutes to soften; don't allow it to brown. Add the peach, tomato, negar, sugar, mustard seeds, mustard powder, sut, chile paste, and rosemary. Add ¼ cup water to the pan and stir to combine.
Bring the mixture to a simmer and cook over medium-low heat until the fruit is softened but still chunky and the liquid is somewhat thickened, about 10 minutes. Use a heatproof spatula to stir frequently, especially as it thickens, to prevent it from scorching, and add a bit more water to the pan if it starts to seem too dry.
Cool slightly, then transfer to a jar. The mostarda can be stored in the refrigerator for up to 2 weeks.
USES • Charcuterie plate, cheese sandwiches, roast meat, salad dressing (chopped finely).

Faine Greenwood@faineg· Jul 7

I really don’t know much about Ecuadorian food and I need to try all of this apparently (especially the encebollados with tuna)

Maris
Ecuadorian Flavor
LUNCH/DINNER MENU
Served 12 am to 8 pm
APPETIZERS
Traditional Starters
Choclo con Queso, Habas y Ensalada | 15.95
Traditional Ecuadorian white corn served with cheese, fava beans and pico de gallo salad.
Arepas | 11.99
Traditional corn cakes stuffed with your choice of cheese or chicken.
Chicharrón con Patacones | 15.99
Crispy tried pork belly served with green plantain tostones and your choice of curtido or fresh guacamole.
Papi Pollo or Salchipapas | 15.99
French fries topped with chicken or sausage,
served with fresh salad.
Mote Pillo| 15.25
Sofito with butter scallions, garlic mixed egg white corn, heavy cream and cilantro on top.
Maduros con Queso and Chicarron | 10.99
Sweet plantain with cheese and pork
ENTRÉES
Traditional Ecuadorian Specialties
Yucas Fritas 10.95
Fried cassava(yuca) popular latin dish come with avocado sauce and salad.
Llapingacho
..24.99
Traditional ecuadorian fried potato pancakes,served with a creamy peanut sauce, chorizo, avocado beets salad and a fried egg.
Add pork + $2
Secos.
22.99
Traditional Ecuadorian stew slow-cooked with tomatoes, onions and herbs.
Served with rice and tostones or french fries.
Choice of chicken or beef (+$2)
Menestra Individual..
.23.99
Traditional bean stew served with rice and your choice of chicken or pork chop.
Substitute beef +$3
Guatita...
...23.50
Traditional Ecuadorian tripe stew cooked in a creamy peanut sauce with potatoes.
Served with rice, salad, egg and sweet plantains.
Grilled Meats & House Favorites
Churrasco (G/F)
..24.50
Grilled or stewed beef served with rice, salad, french fries and a fried egg.
Fritada con Mote y Maduro.
24.99
Traditional fried pork served with hominy corn, sweet plantains and pico de gallo.
Asado Tricolor
Grilled beef, pork chop, chicken, with stew lentils or beans, rice and tostones.
Alitas Asadas..
Grilled chicken wings ecuadorian style with rice, tostones,and salad
..36.99
.24.50

'Mari's
Ecuadorian Flavor
Signature Ecuadorian Specialties
Chaulafán
..26.50
Ecuadorian-style fried rice with chicken, pork, beef, shrimp, eggs and vegetables, seasoned with soy sauce, cumin and achiote. Topped with sweet plantains.
Arroz con Camarones..
.26.50
Shrimp fried rice with vegetables, soy sauce and sweet plantains.
Camarones al Ajillo
..26.50
Shrimp sauteed in garlic butter sauce with fresh herbs, served with rice and patacones.
Apanados de Camaron...
Breaded shrimp with rice, salad, beans and tostones
..26.50
Arroz Moro Vegetariano.
..24.99
White rice mixed with lentils, tomatoes, garlic, sautéed vegetables, cheese and egg.
Apanados de Pollo...
Breaded chicken with rice, salad and beans
..24.99
Light and Fresh
Ensalada de Casa
Ecuadorian-style salad with grilled chicken, onions, tomatoes, strawberries and fresh lime dressing.
WEEKDAY LUNCH SPECIALS
Tallarín (Pasta) | 24.99
Fresh noodles sautéed in a savory garlic and onion sofrito. Served with your choice of chicken, beef, or mixed vegetables.
Available Monday-Friday
(Ask your server about today's selection.)
AVAILABLE SATURDAYS & SUNDAYS ONLY| 20.99
Traditional Ecuadorian tuna soup with yuca, tomatoes, cilantro and pickled onions, served with chips.
Add +4 shirmp
Pescado Frito | 24.99
Whole or boneless fried tilapia fish served with rice, salad, and green fried plantains.
Ceviche de Camaron |24.25
Traditional Ecuadorian shrimp ceviche prepared with red onions, lime juice and fresh cilantro.
Served with plantain chips.
Bandera Ecuatoriana | 30.99
A traditional Ecuadorian combination platter featuring beef stew, guatita, shrimp, rice green plantains and avocado.
BEVERAGES
Smoothies
Prestimoties made with your Choice of
Mango
Blackberry (Mora)
Soursop (Guanábana)
Naranjilla
Passion Fruit (Maracuyá)
Tree Tomato (Tomate de Arbol)
Pineapple
6.50
Juices
Sodas
Hot drinks
Orange
Apple
Lemonade
Pineapple
Coke
Diet Coke
Fanta
Club Soda
Inca Kola
Bottled Water
Coffee
Tea
Hot Chocolate
5.50
3.99
4.50

Faine Greenwood@faineg· Jul 7

now you can get delicious Ecuadorian food in, of all places, Manchester Vermont - try out Mari’s Ecuadorian Flavor sometime. we had the Chaulafan(mixed fried rice) and the deliciously gazpacho-kinda shrimp ceviche with roasted corn and plantain chips. www.instagram.com/marisecuador...

Faine Greenwood@faineg· Jul 6

lately my thoughts turn to Mitch McConnell’s all too mortal jugs

Mitch McConnell with a confederate flag bikini

Faine Greenwood@faineg· Jul 5

They were cowards and didn’t show the Boston Drone Soldier’s revolutionary hams:

Faine Greenwood@faineg· Jul 5

well that’s a menacing aura

Faine Greenwood@faineg· Jul 5

I can’t believe there’s all these miniature Chinese/Iranian/CIA drones out here tonight

Faine Greenwood@faineg· Jul 5

theories

Faine Greenwood@faineg· Jul 5

The profound struggle of a camera person desperately trying to find some atmospheric shots

Associated press feed and its abandoned bottle water

Faine Greenwood@faineg· Jul 5

yeah that’s the vibe on this 250th anniversary I guess

Faine Greenwood@faineg· Jul 1

sleepy baby bunny in the yard: progress notes

Faine Greenwood@faineg· Jul 1

how about that Digital Circus finale

erotic kinger art meme drawn by someone who is not me, please tell me who the artist is if you know

Faine Greenwood@faineg· Jul 1

Cape Cod does have its moments

Faine Greenwood@faineg· Jun 25

Please Don’t Put It In The Newspaper That I Am Very, Very Scared

NEW YORK POST E
Page
Six®
THURSDAY, JUNE 25, 2026 / Partly sunny, 81°/ Weather: P. 28 ** LATE CITY FINAL nypost.com
$2.00
THE YOUNG AND THE CLUELESS
Just 7% of voters, mostly white and under 30, pick Israel-hating radicals to represent Dems
JAW
New-Yore Cuy
DEMOCRATIC SOCIALISTS
of America
E FOR NEW YORK CITY
LORRAN
CONGREL
DIDN'T RANK
CUOMO
College-educated

Faine Greenwood@faineg· Jun 25

Here’s a vitally important comic about the importance of peeing in the scientific process by renowned mathematician Richard Schwartz: www.math.brown.edu/reschwar/Com...

Faine Greenwood@faineg· Jun 24

The Internet Archive preserved the 90s Planet Lunch website, complete with lovingly-rendered Chester Cheetah desktop wallpaper: web.archive.org/web/19980611...

Faine Greenwood@faineg· Jun 24