What I'm doing Now
Last updated 12 November 2022.
This is a now page. It is a written version of what I might say if we met in person and you asked me what I'm up to. The date at the top is important: it helps the reader determine if this is a now page or a then page.
- I was at Maine-Quebec on October 15-16.
- I will be at the Simons Center for Geometry and Physics roughly from 24 October to 18 November. This is at Stony Brook, NY.
- I will be at the LMFDB Modular Curves Workshop, even though it is in the middle of my stay at Stony Brook.
- I will be at the Joint Math Meetings in Boston from 4 January to 7 January. I am not presenting this year.
- I'll be in Marseilles, France in late February.
- I will be at AIM (in San Jose) in early March.
Other than that, I'm typically in either Boston or Providence.
I'm currently actively working on several projects.
- I'm working to develop methods to explicitly and rigorously compute Maass forms. I'm currently implementing a rigorous form of Hejhal's algorithm for weight $0$ Maass forms in arb.
- At the same time, I'm currently writing down interrelated things about Maass forms, including implementation notes for my computational work, the theory behind rigorous evaluation, and work towards an explicit and computable trace formula for forms of nontrivial character on non-squarefree level.
- With my frequent collaborators Chan Ieong Kuan and Alex Walker, I'm investigating discrete reduction problems for the divisor function. We will release a preprint for this soon.
I'm not currently teaching.
- I've been biking a lot recently. My goal is to bike from Boston to Providence (or perhaps in the opposite direction) in spring 2023. A cyclist friend recently told me that if I like that, then I should consider continuing to train and prepare to bike a century, perhaps from Boston to Cape Cod.
- I make my own soda. Think soda jerk. What this means is that I make syrups (typically fruity, less sweet than store bought soda) and have a CO2 tank that I use to carbonate water (typically at a bit more than typical carbonation). Our current favorites are grapefruit soda and rhubarb soda.