Jos Parrella: Chewie did that
I’ve found this photomontage at the Chewie’s blog (hilarious) (the blog also, not only the photomontage)
BTW, me and around 6 more people from Venezuela are coming to DebConf 6 in Oaxtepec. That if you don’t count David, of course. Everything can happen. Even some people are waiting for a last-minute Venezuelan government sponsorship…
I was originally travelling with Colombian flag carrier Avianca in the itinerary CCS - BOG - MEX, but this was expensive, slow and uncomfortable for me to pay (the travel agency is in a city 2 hours away from Caracas) so I went to my plain-ol’-good travel agency in Caracas and found a special offer from Mexicana with a student fare. I have to wait until April to buy it, but it’s worth the wait.
I now have my Venezuelan and Spanish passports, but someone told me that Mexico won’t take my old Venezuelan passport (the Country changed names, from Republica de Venezuela to Republica Bolivariana de Venezuela on 1999) since we have diplomatic problems with them, and also they told me that my Spanish passport won’t do for entering Mexico since I’m not travelling from Europe. So I have to request the new Andean Community Passport (links in spanish).
See you in Mexico!

…and walk through the fields…
…to empty the buckets on the trees, spiles having been drilled previously.
Back home, you cook in the ancient, homemade sap cooker (which was once an oil drum, long ago).
Sometimes, you need to feed the fire. Make sure to keep adding sap when the level gets low, or when the pans threaten to boil over (overzealous fire feeders!).
If you’re bored, you could always go exploring and fall through the ice on the half-frozen flooded field.
Late afternoon is the best time to take advantage of the fact that boiling liquid kills bacteria, by sampling straight from the pans–with the same spoon. By now the sap’s thick enough to actually taste good.
The day’s cooking is done when the sap’s about 60% sugar. (Damn, I don’t have a picture of the sugar-measuring gizmo.) The sap pans are unloaded…
…into pots, to be brought inside and finished on the stove to 66% sugar. A more controlled environment, to prevent accidental burning/overcooking/sludgification. Which would be a Bad Thing.
A fun weekend. It’s something I do just about every year (the farm belongs to my grandparents), but this year I managed to drag a couple friends along to 
Edit: the same statistics on our backup/secondary MX
The green area are the mails we accept for delivery (after the AV-checks and classicale anti-UCE-checks). The red line is the amount of messages that the bayesian antispam (bogofilter) marks as spam. Since our clever greylisting is up, the results are just unbelievable: we drop a huge amount of spam, without needing bayesian spamfilter or clamav or any CPU-intensive checks, so almost for free.
The statistics we run show that a very few mails are actually submitted again (less than 20 per week), and most of them are spam anyway. And an analysis of the remaining spams shows that those are spam that come from redirections services (mail lists, @debian.org, ). We almost drop 99% of the spam that is submitted into the SMTP network through one of our MX's.
For the record, we only use cbl.abuseat.org, dul.dnsbl.sorbs.net and dynablock.njabl.org.
why doing it that way ?
greylisting is all about creating a dynamic map of the SMTP queues of the planet.
What I do, is only using RBL's that already exists to make that principle converge faster. Moreover, even if you use "bad" blacklists that have too many false positives, the greylist is here to let legitimates mails through.
So basicaly, it combines two bad[