Danica Fine is a Senior Developer Advocate at Confluent where she helps others get the most out of their event-driven pipelines. Prior to this role, she served as a software engineer on a streaming infrastructure team where she predominantly worked on Kafka Streams- and Kafka Connect-based projects. Her expertise in streaming systems has taken her to a number of conferences and speaking engagements over the years, giving her the chance to express her love of Kafka to anyone who will listen. Danica is committed to increasing diversity in the technical community. She can be found on Twitter, tweeting about tech, plants, and baking @TheDanicaFine.
The world is changing and with these changes comes a new class of problems to solve. Companies run businesses that span the globe and hop between clouds, breaking down silos to create seamless applications that synergize the organization. There is a continuous state of change that organizations must manage and innovate with. Traditional architectures simply cannot meet the challenges of real time and extreme scale.
Today, we are addressing these new, rising needs through microservices, IoT, event hubs, cloud, machine learning and more. We call it Data in Motion – it is the common element of all these new world problems. All of these events (data) drive actions and reactions, and transform between different streams, splitting, merging and evolving like the pathways of your brain.
To understand the importance of being event-driven, we'll examine why events have become so pivotal in the way we think today and how they have become a first-class concern for the modern organization, where awareness of events underpins event-first thinking and design.
In this discussion we we will examine:
Following the presentation, TechTalk's whiskey expert will walk guests through a virtual tasting. Advanced registration is required to receive the bottle we will be sampling in time for the event.
Your Whisk(e)y Ambassador for the tasting, Richard Beeson, has traveled to Ireland, Mexico, Germany, and throughout the US to study distillation and brewing. After making the switch from the restaurant industry to the distribution world in 2013, Richard worked with the new wave of Irish craft distillers breaking into the US market, Scotch whisky importers with unique bottlings, as well as US distilleries looking to capitalize on what became a global boom. In 2017 he opened his own small whisk(e)y pub in his hometown of Lowell, Massachusetts, The Keep, which boasts one of the largest and most diverse selections of whisk(e)y in the state.