Bambi Vincent – Page 3 – Thiefhunters in Paradise

10,000 shipping containers lost at sea each year

Cargo ship, shipping containers lost at sea, ocean freight

Cargo ship — Source: http://www.cargolaw.com/2006nightmare_apl_panama.html

> Even more! See edit at the bottom.

10,000 shipping containers are lost at sea each year! From my naive perspective, I’m shocked by this number. Twice, I’ve sent an entire household from one continent to another by sea. To think of my container just…tumbling into the sea in a storm! Or worse, ordered jettisoned by the captain to ensure the safety of the ship.

Five to six million shipping containers are being transported at any given moment, and it’s estimated that one is lost about every hour. A goner. True, the percentage is low; but the number is high. Ten thousand containers and their cargo, every year, sunk to the bottom of the deep blue sea. Or presumably, the rough gray sea.

Containers dropped from cargo ships are never recovered and rarely reported. There are no legal repercussions for the losses; no accountability.

There are other repercussions though. Hazardous materials are leached into the ocean. Artificial habitats are created for aquatic life, strung like stepping stones along shipping routes, possibly giving species an unnatural ability to migrate across oceans.

And these cargo containers may float for days or weeks before they sink to the ocean floor. Huge farting boxes the size of houses, invisible just below the surface of the sea, they create a deadly hazard for other ships and yachts. “Very, very dangerous,” a ship’s officer told me. “At night you cannot see them at all.”

While this subject matter doesn’t quite fit my usual categories of Travel or Theft, it interests me mainly in terms of loss and responsibility (and also freak accidents). And there seems to be a huge potential for fraud.

Apparently, expediency in loading cargo ships doesn’t allow for stacking containers logically. Therefore, heavy containers may very well ride on the top layer. On the other hand. I read somewhere that top layer positions go for cheap—or was that a joke?

In a global industry represented by straight-laced and corrupt nations and every banana republic in between, I’m not surprised that:

They overload container vessels on purpose, raising the center of gravity of the ship. If there is smooth sailing, you make millions extra a year. If you hit rough seas, you cut loose your entire top layer of containers, lower your COG, and still come out ahead in the grand scheme of it all.

http://slashdot.org/comments.pl?sid=2070698&cid=35729890

So, if a ship lists or rolls a container or two could go flying. Connecting pins might break or shear off, as they are designed to do at a list of a certain number of degrees. And if a ship is in danger its captain may choose to sacrifice a number of containers in the hope of saving the ship and its remaining cargo.

…essentially the shipping company is not liable for the ‘disposed [of]’ containers, either. If the shipping company has enough losses on a vessel to declare a “General Average,” then the compensation for the losses (including vessel damage, if any) are assessed against the other *customers* with cargo on that vessel.

Basically, the vessel is carrying the cargo as a courtesy; any risk of loss belongs to the owners of the cargo(s) collectively, NOT to the carrier.
So as a forwarding agent, not only do you get the pleasure of telling someone that their container of goods has been lost, you get to tell them that…¨a) they still have to pay freight shipping costs, AND…¨b) they’re going to be legally liable for their ‘share’ of whatever the general average costs work out to be

http://slashdot.org/comments.pl?sid=2070698&cid=35731376

Other than keeping his average rate of loss low, there doesn’t seem to be much to motivate a captain to deliver his full complement of containers. Would it be an exaggeration to suggest that the odd seaman or two might be induced to “lose” a container now and then?

The potential for foul play intrigues me. I hear the whisper of a thumb gently rubbing two fingertips… The master of a ship turns his head away at the screech of metal scraping metal followed by a mighty splash. What might be in that locked steel box? Incriminating evidence? Treasure, bundled with a GPS transmitter, for later retrieval? Hazardous waste too costly to dispose of properly? A secret marine biology laboratory in which creepy experiments will be activated by contact with water, to be carried out in the cold, dark, compressed environment of the sea floor? Bodies?

> Edited 2/22/14 to add link to interesting article about a cargo ship that lost more than 500 containers in heavy seas.

> Edited 1/29/22 to add link to interesting article about a container collapse in which 60 were said to go overboard.

> Edited 6/2/22: In November of 2020, a ship called the one Apus, on its way from China to Long Beach, got caught in a storm in the Pacific and lost more than eighteen hundred containers overboard—more in one incident than the W.S.C.’s estimated average for a year. The same month, another ship headed to Long Beach from China lost a hundred containers in bad weather, while yet another ship capsized in port in East Java with a hundred and thirty-seven containers on board. Two months later, a fourth ship, also on its way from China to California, lost seven hundred and fifty containers in the North Pacific. When Shipping Containers Sink in the Drink

Ghost in the Wires

I thought Kevin Mitnick was a friend of mine—but that was before I read his forthcoming book, Ghost in the Wires. Kevin’s the consummate liar, it seems. He’ll say anything to get what he wants, going to extreme efforts to research, then set up support for elaborate cons. He’ll claim to be a cop, a utility employee, or your colleague from a remote office, if it serves his purpose. A faceless voice on the telephone, he’ll sweet-talk one minute, and command with authority the next. At least he used to do this, before spending five years in federal prison…

To become the boldfaced name in social engineering, Kevin honed a natural knack for people-reading from childhood. He was a telephone Zelig who rarely needed to get out of his sweats. He always found a plausible pretext for his capers and pursued them with outrageous chutzpah. Rarely would he fail to obtain the information he sought.

Can one retire a talent like that? I doubt it, but as I can’t think of what use Bob and I are to Kevin, I prefer to think that we really are his friends.

Ghost in the Wires: My Adventures as the World’s Most Wanted Hacker is Kevin’s third book, to be published in August 2011. I love that title. The book chronicles how Kevin, from an early age, tinkered with communication devices: ham radios, telephones, cellphones, computers, and the software that runs them all. Although he was obsessively compelled to dig deeper and deeper into the gizmo-code, he never tried to make or steal money from his exploits. He did it out of his own curiosity, to learn more, and to challenge himself to do what seemed impossible.

Sometimes, in his relentless pursuit of knowledge, he simply had to break into a company’s computer to get the software, the code, or the user names and passwords that he needed. In an electronic sense, that’s breaking and entering. And when he copied that proprietary information for his own use, well, that’s stealing.

Once he’d gained access to his target computer, he’d usually fiddle with its inner settings just enough to plant a “backdoor,” an easy way in for his next visit. He might read his target’s emails and even copy them, but he never destroyed the files.

Imagine an intruder who breaks into your house, sneaks around and looks into your secret hiding places, rifles your files, and picks through your drawers. Satisfied, he then backs out quietly leaving everything just as it was, sweeps up his footprints and, oh yeah—copies your house key on the way out.

I’ve heard Kevin call himself a “non-profit hacker.” Sure, he got himself free phone calls, but throughout his hacking career, he was always gainfully employed. With the information he had at his fingertips, he could easily have enjoyed a life of leisure from credit card fraud. He could have sold proprietary source code in the hackers’ underworld. But no; Kevin lacks a vital attribute. He has nerves of steel and gigantic balls, but he does not possess a criminal core. He was simply educating himself.

That is, until he got himself in trouble for snooping. Then he needed that information to protect himself, so he could make untraceable phone calls, so he could listen in to others. As the Feds closed in on him, he needed to know how much they knew about him, too.

Many times while reading Ghost in the Wires I wanted to smack Kevin. I wanted to shake him and say “you just got out of juvenile detention for doing just this—why are you doing it again?” He makes it clear that his hacking was his idea of fun and entertainment, to see if he could get to the next level. Like an addicted gamer.

It turns out, after all, that Kevin was busy educating himself. From “the world’s most wanted hacker” he has become one of the most wanted security experts in the world. He’s now considered the ultimate social engineer and an “ethical hacker,” one who’s challenge is to break into his clients’ systems, whether electronically or by social engineering. In other words, as Mitnick Security, he’s now paid to do what he loves, and he no longer has to look over his shoulder.

Social engineers are an ominous bugbear to security. A company (or you!) can have the tightest security system in place, but humans are its weakest link. For a hacker like Kevin, it’s easier to simply ask for the key to the front door than to steal it. He simply has to ask in the right way. Because social engineers are basically skillful actors playing a role, they’re an invisible threat and a daunting challenge for businesses.

I’m no hacker, that’s for sure, nor even a programmer. Yet, I found it fascinating to read exactly how Kevin finagled himself into systems and tweaked them to his advantage. Kevin wanted to include more of the nitty-gritty hackery in the book, but his co-author, Bill Simon, saved us readers from too much esoterica. I think they struck an excellent balance. I never felt bogged down by the technical bits.

In fact, some might worry that Ghost is a hackery cookbook, complete with lessons in how to get others to spill their secrets. I worried about this aspect with my own book, Travel Advisory: How to Avoid Thefts, Cons, and Street Scams.

Does an exhaustive explanation of theft techniques actually teach the thieves? Kevin and I obviously came to the same conclusion: no, there’s more to gain by putting all the details out there, the better to protect yourself.

I feel a little sorry for all the good people whose trust Kevin exploited. They bought into his ruses in a good-faith effort to be helpful. No doubt that he used them, and probably got many of them into big trouble. Well, in my line of work too, thiefhunting and training the public to avoid theft, a kernel of cynicism is not a bad seed to plant. Kevin’s patsies will think twice before giving out sensitive information.

Ghost is 400+ pages of tension, broken only by Kevin’s sentimental musings about his mother and grandmother, who are constant supportive figures in his life, and the heartbreaking side-story of his brother. It’s fast reading—a tribute to the clear writing and exciting story.

Yeah, yeah, you think I’m all positive because Kevin’s my friend. He gave me an unedited galley copy of the book (littered with typos), but didn’t ask me to write about it. If I hadn’t liked it, I wouldn’t have written a word.

Or maybe I would have. After all, Kevin might not be a real friend of mine…

computer fraud friend kevin mitnick review social engineer

Unlimited free internet

Visiting the Honolulu Apple Store, Bob and I were instantly struck by the clientele. They weren’t shopping at all! They were a bunch of old folks using the store’s computers to check their email. Yahoo, AOL, and Facebook pages up everywhere. Homesick vacationers deep in concentration, smiling, in their own little worlds far from Hawaii.

I don’t know if all Apple Stores are so accommodating, or if credit goes to the laid-back Hawaiians. The staff were not bothered in the least.

Maybe the company would rather have people taking advantage of unlimited free internet than have an empty store.

With his backpack at his feet, one man carried on a loud conversation on an iPhone. If it hadn’t been tethered to the table, he might have wandered out with it. His call continued the entire half-hour we were in the store.

honolulu tourist travel

Japanese kaiseki dinner

Kaiseki: Steamed icefish on raw sea urchin

You are lucky indeed if you ever get the opportunity to experience a kaiseki meal, especially one in a ryokan, a traditional Japanese inn. You’ll enjoy a long, relaxed procession of delicacies in small portions, exquisitely presented, and usually specific to the season.

I had the incredible good fortune to indulge in a week of kaiseki lunches and dinners in Japan. One meal featured tofu in many forms. One featured tempura. Another was Buddhist vegetarian. The most breathtaking were those served at Yagyuno Sho Ryokan in Shuzenji, on Japan’s Izu peninsula.

I’m in awe of Takashi Shibayama, Yagyuno Sho’s chef, who showcased an endless variety of glorious creations in perfect balance, meal after meal. As you’ll see in the following photos, his magnificent presentations are the synergetic result of his ravishing edible works of art complemented by precious serving pieces, and owe a nod to whimsy.

These photos are from a single kaiseki dinner titled “A Picnic Under the Cherry Blossoms.” A menu was provided in Japanese calligraphy, along with an attempted English translation.

One Kaiseki dinner

Kaiseki: Sake in iron pot — Cold sake in iron pot

The meal begins with a treasured sake poured from iron pots into flat red lacquer bowls. Just a sip, it’s a fruity and fervent taste bud wakeup call, accompanied by a tiny red lantern glowing with a short-lived candle. In a deeply-textured covered bowl, a surprise awaits.

Kaiseki: Foie gras Japanese style — Foie gras Japanese style

Surprise indeed! Who would expect haute cuisine—and foie gras, no less? It’s a silky paté “with white radish agar (moon) and salty meringue (cloud),” a garnish of gold foil and cherry blossom petals—an edible haiku in beige. How about…

Fat goose flies in spring
Cherry blooms, moon in cloud, his
Liver is dinner

Kaiseki understatement: "Simple Meal" — Kaiseki understatement: “Simple Meal”

A wooden tray is presented. Paradoxically called “Simple Meal,” it is anything but. In the gorgeous little covered bowl: “bamboo shoot, udo, butterbur dressed with young Japanese pepper and moso.” In my excitement, I forget to take a picture of the opened bowl. The central plate of gold-leaf floats on a gold-leaf-spattered strip of handmade paper. It holds “sushi balls, picnic dumpling, and dried wheat.” On the black ceramic dish, sesame seed tofu with caviar. In the beige: “rape blossoms with dried wheat gluten.”

Gluten makes frequent appearances. Itself bland with a pleasant, chewy texture, it’s an excellent sponge and carrier of flavors.

Our cold sake arrives in crystal glass decanters deep in red lacquer bowls of ice and flowers. You must not pour your own sake—but look after your neighbors, and make sure their cups are full. I can’t help noticing the uniformity of the ice—crushed to perfection.

Kaiseki: Small soup in big bowl — Small soup in big bowl

A small “clear soup with red sea bream dumpling” is in a large lacquer bowl, black with gold bamboo on the outside, dark red on the inside. We are reminded that we are not expected to like or consume everything, but I can’t help myself. I do and I do.

Kaiseki: Covered boat sashimi — Covered boat sashimi

Boat-shaped dishes with tantalizing covers are set before us. Our chopstick rests are swapped for porcelain cherry blossom petals. We begin to wonder how large the ryokan’s tableware pantry is.

Kaiseki: Sashimi revealed — Sashimi revealed

Lifting the bamboo roofs, we discover sashimi: tuna, sole, and horse clam. We’re gently instructed on which condiment highlights each fish. All the garnishes are edible, including the cherry blossoms.

Kaiseki: Hot stone at table — Hot stone at table

Done with delicate for the moment, a hot rock is brought to each of us wrapped in fresh juniper branches in a wicker basket. We are served at meals by the same women who look after our rooms, and now they cook for us. Izu beef, shrimp, squid, and a green chili pepper are placed on each heated stone, which sears the food in a minute or two. I get two fat scallops instead of beef.

These colorful popsicles are called dengaku: “grilled tofu and dried wheat gluten on skewers coated with miso glaze.” They’re balanced on a bamboo cane on a rough plate the color of bamboo.The plate is a mossy pond whose surface is disturbed by koi kissing air.

Steamed icefish on sea urchin. The tiny white fish are complete with little eyes. The beautiful bowl and urchin-colored saucer are paper thin. We’ve learned to recover our bowls when finished with a dish. The staring fish and raw sea urchin gonads are too much for some; their bowls are quickly covered.

“100% fresh tomato juice.” It is thick enough to eat with a wooden spoon, and very cold in a crystal shot glass. A concentrated flavor break between two hot dishes.

Kaiseki: Bamboo shoot in liquid starch — Bamboo shoot in liquid starch

In a brown and gold covered lacquer bowl, “deep fried bamboo shoot with liquid starch.” There must be a better translation for “liquid starch,” but the Japanese haven’t found it. Enriched broth? Thickened consommé?

Kaiseki: Miso soup mystery — Miso soup mystery

This one has an element of mystery. The menu translation is “dark brawn miso soup with bean curd tofu skin.” Is that dark brown soup or dark prawn soup? Either way, it is delicious. Ahhh… another bottle of sake, please!

Kaiseki: Rice finale with small shrimps — Rice finale with small shrimps

Finally, and always last, comes the rice. It’s in a stunning stoneware bowl with an accompaniment of cooked small shrimp. A plate of pickled vegetables on the side.

Kaiseki: Sweet summer yellow orange — Sweet summer yellow orange

And for dessert, something small, cold, and light on a silver dish. “Sweet summer yellow orange,” a strawberry for contrast, and a sweet drink made from fermented rice with soybean milk pudding.

Breakfasts at the ryokan are just as spectacular, but served expeditiously, in well over a dozen different little plates and bowls. I’ll spare you the photos.

Over five dramatic meals on the property, I never saw the same serving piece more than once. And all of this was managed just days after the earthquake and tsunami, under the threat of nuclear meltdown, between scheduled rolling blackouts. Praise and thanks to Yagyuno Sho Ryokan and its wonderful chef and staff.

* * *

Read about Japan’s complicated shoe rules.

Read what it was like to be in Japan’s 9.0 earthquake.

food japan restaurant travel

Hotel oddity #17

I have to say, there’s something rather cozy about a warm toilet seat. Definitely got used to that in Japan. I came to expect the full panel of services, too, from waterfall or babbling brook sound effects to various water-jet options. I was a little taken aback the first time I entered and the lid saluted me, opening on its own. And I was just plain amused by a toilet with a lit bowl. Maybe even a little horrified.

Oh, and yes. They flush and close by themselves, too. Any more questions?

hotel odd travel

Theft in Lisbon

Starbucks has a bad rap when it comes to theft. Customers focus on their drinks, their conversations, their open computers, and thieves know it. A busy coffee shop is a mess of people coming and going, pushing between crowded tables, standing waiting, looking for seats, looking for friends, looking for loose objects…

Bob and I were in Lisbon’s bustling Starbucks, waiting for its broken internet to come back on (it never did). One lucky customer had found a nice corner with a power outlet and had dragged a chair over. He was opening his laptop when… his phone disappeared.

His reaction caught our attention, but we were dismayed that the perp hadn’t. We consider it our business to spot thieves before they strike. This time, we failed. We never saw him.

The victim said he’d set his phone down only a minute ago. Sitting beside the milk and sugar station, he hadn’t worried about the constant human traffic.

Bob looked up and saw a surveillance camera. “Get them to show you the video,” he urged the victim. But Starbucks’ manager refused to access the video unless the victim filed a police report. The victim threw up his hands in frustration. He didn’t want to spend his short time in Lisbon dealing with police and looking at surveillance tapes. He walked out.

“It’s only getting worse,” a security guard told us. He was positioned just outside the old elevator tower. “We see them every day;” he was referring to the city’s pickpockets. They don’t necessarily ride the elevator. It’s just a short walk up the hill to the lift’s viewpoint, and that’s where they wait for their prey.

That was corroborated by the security guard who keeps watch on the elevator tower. She seemed fascinated by their chosen profession, picking up on many details that others in the security business miss. All she can do when she sees pickpockets though, she said, is warn the visitors and shoo the thieves away.

It’s been two years since our last visit to Lisbon. Tram lines 15 and 28 are as crowded and infested as they were then. More buildings are boarded up and the city looks worse than ever.

Lisbon looks terribly dilapidated, its glory days over, deteriorating as we watch. Its structures are still grand, but they’re dressed like homeless derelicts, with the same empty-eyed glower, all dignity and self-respect burned off by neglect.

To quote myself.

On the other hand, the sidewalks are still spectacular.

Lisbon thieves

Beijing street food

Arachnid kebob, anyone? If you haven’t lost your appetite from all the lusty hawking and spitting and splatting, your stomach will certainly rumble as you browse Beijing’s edible temptations. Between great steaming caldrons and vats of bubbling oil, squirming specimens are lined up, already impaled, ready to be plunged to their crispy deaths. They’re simply waiting to be chosen…by you?

If you’re bored by the ordinary, fed up with fishballs and fried octopus, sick of spicy noodles and delicate dim sum, why not try the next level of Beijing street food? Have something on a stick.

The adorable seahorses must be all crunch when fried, but who’d want to eat such a fantastical creature? I’m heartbroken to see the splintery skewer piercing the armor of its chubby belly while it’s big round eyes stare sadly… Excuse me while I anthropomorphize. Don’t call me ethnocentric!

On the other hand, I get the shivers looking at the seahorses’ stick-mates. The headless scorpions curl and straighten their tails and claw the air. They’re certainly fresh, but not terribly appetizing, even though my heart holds no soft spot for them.

When I see them fried, they’re no more offensive than a barbecued shrimp: a thin-shelled body with a lotta legs. Crisp and plump, with the promise of succulent sweetness inside. It’s mainly a difference in attitude and behavior, isn’t it, between the shrimp and the scorpion. One swims, one hikes. One fishes, one hunts. One has charm and magnetism, the other is furtive and hostile. The scorpion’s reputation makes him repugnant. It’s prejudice! And look: unlike the shrimp, the scorpion’s fully edible—no legs or tough shells to spit out. Still…no thanks. I can’t bring myself to nibble one.

The young woman in the video is a Russian tour leader. And yes, she ate them all—I watched. She judged the fried scorpions “actually quite pleasant.” She was hesitant to eat their tails, but I know about these things and told her the shop would have removed the stingers if they were harmful. She bought it and chowed ’em down.

Silkworms, locusts, and grasshoppers are other potential snack options, sold separately or in colorful combinations. Big fat larvae, mahogany brown and shiny with oil, are five on a stick. They look like beads of exotic hardwood, but I know their liquidy centers would gush out at the gentlest squeeze. Wait, on closer inspection they appear to be candied. My mouth waters in anticipation of a brittle coating of burnt sugar shattering against my teeth. Maybe they’re buttered, not oiled… I’m close to grokking the allure of the delicacy. If it weren’t for the damn ick factor.
Read the rest with more photos… Continue reading

china street food video

Database data loss

People often share their credit card anxiety with me. They’re afraid their cards will be lost or stolen and huge bills will be run up by a thief, and that their identities will be cloned. “Is it better to just carry cash?” they ask. “Should I follow the waiter when I pay my restaurant bill?” “How safe is it to use a credit card on the internet? Will my identity be stolen?”

So let’s put these questions to rest. Then we can move on to the real risk.

First, yes. Your credit card can be lost or stolen and big debts can be incurred by others. You won’t be responsible—your financial institution takes the hit. But in the grand scheme of things, the odds are not high that your credit card will disappear and be compromised. The risk is higher in some places than in others, and for some people more than for others. But that’s life. Get over it and live.

No. It’s not better to carry cash. Keep some cash for small (or secret) purchases, and use credit cards for the rest.

Yes, shop on the internet with your credit card. If it makes you feel better, get one of those temporary credit card numbers on your account, good for a single transaction or a limited amount. Without internet and a credit card, you’re crippled.

The real risk of identity theft and credit card fraud

It’s big business. The hotels and hospitals we go to, the stores, banks, schools, airlines, doctors, utilities, banks, credit unions we use, and even government organizations. All of these and more store information about us. They all comply with information security regulations to some extent. But how much and how well? Our identities are in the hands of those who store our details.

Database data loss

If our PII (personally identifiable information) is set free, it will most likely be due to an electronic data breach of some sort, in a (probably-large) batch with others’ information.

We used to be concerned that manilla folders containing our records were physically locked up. Who had access to them? How were they discarded? Shredded or dumped in a Dumpster? There’s so much more to worry about now, and so much more than a single set of paperwork. Our most sensitive secrets and deepest dirt are stored electronically on hard drives, on servers, in the cloud, backed up, on laptops, mobile phones, and even on thumbdrives.

Laptops and thumbdrives are lost and stolen every day. Databases are breached every day. This is where the risk is, and it’s out of our hands.

The advantage goes to data thieves like Rogelio Hackett who, until a little slip-up, broke into the computer networks of businesses, downloaded credit card information, and sold it for profit. Big profit.

“The bad news is that banks and businesses have not made great progress in the fight against account takeover fraud,” says The Information Security Media Group in its 2011 Business Banking Trust Study. Bringing institutions to compliance has been a painful process.

Security vulnerabilities are uncovered daily in computer networks everywhere, from the Australian Parliament House to the Pentagon to our water supplies In the 3/28/11 Los Angeles Times, Ken Dilanian wrote that “Impeding the move toward bolstering U.S. infrastructure is the government’s lack of authority to coerce industry to secure its networks and industry’s lack of an incentive to implement such protections.” He was referring to the threat of terrorist cyberattacks, but our personal security is at risk as well.

Read this for the state of cybersecurity:

A new survey reveals that roughly three-quarters of energy companies and utilities experienced at least one data breach in the past 12 months. … Seventy-one percent of respondents said that “the management team in their organization does not understand or appreciate the value of IT security.” Moreover, only 39 percent of organizations were found to be actively watching for advanced persistent threats, 67 percent were not using “state of the art” technology to stop attacks against SCADA (supervisory control and data acquisition) systems, and 41 percent said their strategy for SCADA security was not proactive. The survey also concluded that the leading threat for energy utilities was not external attackers, but rather inside ones—43 percent of utilities cited “negligent or malicious insiders” as causing the highest number of data breaches. …

InformationWeek (04/06/11)

To get a fuller grasp of the number of electronic records lost or stolen, take a peek at the DataLoss DataBase project, which “documents known and reported data loss incidents world-wide.” You can search by type of data lost (Social Security numbers, financial information, credit card numbers, etc.); by the industry sector (business, government, educational institution, etc.) You can see if the breach was by an insider or an outside attacker, and whether it was malicious or accidental. And you can search by many types of breach: improper disposal, a hacked or lost computer, a stolen drive, a web attack, etc. I’m especially fond of the datalossdb Twitter feed, for minute-by-minute reports of data losses, with links to known details. For example:

http://bit.ly/eDcD2s

http://bit.ly/gW2WYs – AllianceBernstein Holding LP – Employee downloaded client files and transactions before resigning

http://bit.ly/dTAmUX – Qdoba Mexican Grill – Customers’ card numbers acquired and misused

http://bit.ly/hdmt25 – Hyundai Capital – Personal credit rating information of 420,000 vehicle loan customers plus 13,000 security passwords acquired by hackers

And on and on. The feed may shock you daily, as it does me. Why is our vital information handled so carelessly?

Well-known and trusted companies like Brookstone, AbeBooks, Ralphs Grocery, Ritz-Carlton, Smith’s Food & Drug, Best Buy, Verizon, etc., assure us they store our information responsibly. Then they farm it out to Epsilon online marketing, a company they do not control. Epsilon got hacked.

More than 65 companies have been impacted, to the great risk and inconvenience of their customers. I got emails after the breach from three of the businesses, warning that data on me had been among the stolen records. Security experts now expect a massive increase in “spear phishing,” in which individuals are personally targeted and tricked by spoofs of companies they have a legitimate relationship with. I get plenty of phishing email already, and some of them look damn believable. Expect them to look even better now, addressed to us by name.

I’m not going to address every risk and precaution here. There is much, and it’s all to be read elsewhere on and off this blog. My points are two:

1. Our ordinary everyday activities may expose us to a little risk of credit card fraud and identity theft, but the big risk is out of our hands.

2. Do look at DataLoss DataBase or at least skim its Twitter feed to get an idea of how much information is lost daily.

credit card fraud identity theft security

Pattaya’s sex tourism

Pattaya, Thailand’s got to be the seediest, one-track party-town in the world. It doesn’t pretend to be anything else. Huge signs advertising the Fcuk Inn Bar and Kiss Food and Drink make the theme obvious. Couples like this one are ubiquitous.

Hot, sweaty days are for advertising the possibilities of hot, sweaty nights. Bored “massage” girls pose on plastic chairs in front of their shops, long bare legs ending in spike-heeled evening shoes dangling in the trash-filled gutters.

Just across the narrow lanes, clusters of old, fat, ugly, white men slouch and slump over beers, gathering confidence from one another. They all look the same. They all wear floppy shorts and t-shirts and sandals. Some wear socks with their sandals. These are the tunnel-vision men those pretty Thai girls are dreaming of.

The local specialty, called ladyboys, also ogle these men. Look at the 23-year-old ladyboy pictured at left, who just had her bag snatched while riding on the back of her Italian boyfriend’s motorcycle. (A reversal of the classic Italian scippatori theft, in which the thief—not the victim—is the backseat rider.) The Italian “boyfriend” may or may not have known what was under the coy ladyboy’s skirt.

After dark the lanes explode with open-air billiards bars, tiny beer bars, bars named for your country, pole-dancing bars, and enormous “pussy bars” offering “pussy menus” and buckets of ping pong balls. Establishments large and small feature alluring girls.

The city’s other passion is food. I love the street food culture in Pattaya. Entire restaurants zip through the streets on the backs of tricycles and on motorcycle sidecars, their sauce buckets sloshing and condiments precarious. In grubby plastic baskets they carry the myriad fresh and fermented ingredients that their specialties comprise. Seductive food is cooked to order on smoky charcoal grills or stirred over car-battery-operated stoves.

Hot, ready-to-eat curries are peddled from wooden trays on the backs of bikes, single servings tied up in clear plastic baggies. Mysterious delicacies are baked in bamboo canes—the ultimate environmentally-friendly fast-food container. Longons, lychees, mangosteens, jackfruit, dragonfruit, durian—the tropical fruit displays are mouthwatering.

Whatever your pleasure, Pattaya is to drool for. Western men tend to visit for three week stays. Many or most have met their exotic girls online and come specifically to see them. They pay the girls about US$100 a night to stay with them in their hotels. They might visit their girls two or three times a year. Sometimes the couples marry and the men take the girls away to live in their Western countries.

For a beach resort town, Pattaya’s remarkably unattractive. Where trees should be, tangled electrical wires form a shadeless canopy over streets, the thick cords nearly obscuring the mosaic of signs for Cialis, Viagra, pharmacy, clinic, laundry, and rooms-for-rent. There’s nothing for the eye here—just hard-driven business: that is, the business of the sexual drive. It’s a lewd town, but an honest one, advertising what it’s about in every way it can.

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Hotel Oddity #16

I stay in a lot of hotels, some of which are the best or most unique in the world. This one in Hong Kong—not so hot.

Why was there a bucket under the sink? And in the bucket, a smaller bucket.

Fill it up to flush the toilet? Bail out the bathtub? Store up drinking water? I don’t think I want to know…

hotel odd

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