This week’s podcast unravels the secrets of Thread and HomeKit

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Credit: Freescale

 

For those of you who love talking about radio protocols listen all the way through for our guest on this week’s podcast because Sujata Neidig, of the Thread Group and Freescale Semiconductor, doesn’t disappoint. She digs into the hardcore details about how the Thread protocol works after making a case for why the world needs another radio standard for connected devices. I learned a lot about the protocol and I imagine you will too.

Before that, more casual listeners may learn something as Kevin Tofel and I run down what we know and what has been reported on Apple’s HomeKit framework so far. I also lay out my cardinal rule of buying connected gadgets, which will come as no surprise to listeners but does mean that I won’t be buying some of the HomeKit-only devices out there. There’s a passing discussion of connected kitchen scales and robot snow plows, so enjoy the podcast, especially to our listeners stuck in the snow-packed wasteland of the Northeast.

Hosts: Stacey Higginbotham and Kevin Tofel
Guests: Sujata Neidig, VP of marketing for Thread Group and business development manager at Freescale Semiconductor

  • HomeKit, what we know, what we don’t and what we think.
  • A connected scale for novice bakers and Stacey’s cardinal rule for buying connected devices
  • Why we need a mesh, IP-connected radio protocol like Thread
  • Thread’s architecture in the home includes nodes, routers and border routers

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1 Comment

markjnorton

Regarding the Drop Kitchen Scale causing lots of dirty dishes, it sounds like it is based on a professional cooking approach called mis en place (http://en.wikipedia.org/wiki/Mise_en_place). In this approach, you measure salt into a small bowl, flour into another bowl, etc. Then, once everything is all measured out, you combine them according to the recipe. Yes, it does require lots of small containers (bowls), but has some advantages. After measuring out the salt, you can see how much salt you have and if it looks like too much, you take some away. If you measure it directly into your flour – oops, too late. So I think there is a method to Drop’s approach to recipes.

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