Helo. I’m Alex Spezowka — a technologist and hacker who works and lives internationally.

By day I’m a freelance operations consultant; before that, I built and managed infrastructure that still serve millions of people a year, and have also worked as a sommelier, CADD designer, line cook, shoe shine boy, radio DJ, baker, and journalist. I have a great love of the world and people in it and try to share that here, as best I can, on this blog.

I write about technology, independence, philosophy, and love, on no fixed schedule. Welcome.

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2024 in Review - 100 Books


I read 100 books this year as a challenge to myself. The hardest part about reading 100 books in a year is fomatting them cleanly afterward on your website. The second hardest part is tracking them all. The actual activity is a cinch. Reading 100 books this year was directly inspired from stories of...
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The $500 Question - How Media Framing Shapes Our Reality


“In this season of giving, what are we to make of a billionaire with a soft spot for striving graduates who draws a hard line on being present for the pomp and circumstance, no matter the circumstances?” - New York Times The modern media apparatus doesn’t just report news - it...
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An AI Horror Story


So I’m reading the teachers subreddit for my daily dose of misery and sense of doom about the future when I come across an unusually worded comment. As an educator, I’ve got to agree - while crystals and essential oils can be lovely, they won’t replace a solid IEP or therapy....
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(Almost) Everything You Need to Run a Blog


We’re living in the cyber dark ages. The primary way most people interact with the internet is through social media. This is the default space people not only listen to others, but also try to make their voices heard - which is sad, because social media isn’t very good for that. It is...
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Ricotta Cheese is a PsyOp


I categorically refuse to believe anybody actually enjoys ricotta cheese. For those unfamiliar, this Italian cheese comes out of a mistaken way to boil milk in the Bronze age, and for some reason hundreds of years later, it’s still an ingredient people try to eat. It’s tasteless, so all...
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