PODCASTS
A State of Control 122: Don’t Pick Up The Phone
Talking about the importance of remote monitoring systems in AV projects, and what programmers need to know when setting them up for projects.
A State of Control 121: Virtual Control
Looking at the impact of virtual control for programmers and AV professionals, and what it means to move to software for the industry.
A State of Control 120: CrowdStrike: What Went Wrong?
Looking back at the CrowdStrike outage in July and what went wrong. Who's to blame? How can programmers prepare for something like this?
A State Of Control 119: Not Works of Art
What it means for a project and programmers to change control platforms, and the potential value of flexibility in AV systems.
A State of Control 118: The Code Is The Code
We don't talk about coding! Instead, we discuss all the things surrounding a programmer and making a successful project.
A State of Control 117: Silent Intern
Continuing our discussion of Crestron Masters 2024 and the current space for programmers. How does AI fit into the programming workflow?
A State of Control 116: Our People
A discussion of Crestron Masters 2024, and the value of furthering education for programmers within the AV industry.
A State of Control 115: Better Business Operators
Looking at the strengths and flaws between projects for outsourcing your programming or doing in-house. Is there a better overall way?
A State of Control 114: Not My Number
Looking at the business side of programming and how to enhance yourself as both a programmer and a businessperson.
A State of Control 113: It’s Not Convergence, It’s Reality
Looking at the relationship between programmers and manufacturers, and how each one impacts the other in the world of control system solutions.
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A recipe for success: Historic Belgian restaurant takes paper off the...
Nenuphar restaurant in Ghent, Belgium, uses Philips Tableaux Advanced Colour ePaper displays for eco-friendly signage, reducing waste and printing costs. The eco-friendly digital posters integrate seamlessly into the venue's aesthetic, enhancing guest experiences.
