Some people gaze at the tears of wine; other people dedicate their life to researching them.
Just over a year ago now, I finally opened the bakery I’d been dreaming of for years. It’s been a big change in my life, from spending all my time sat in front of a computer, to spending most of it making actual stuff. And stuff that makes people happy, at that. It’s been a huge change, but I can’t think of a single job change that’s ever made me as happy as this one.
This context piece David Mead is talking about is a far bigger issue than most people might give it credit for. Most don’t even notice it because their lives are split up so tragically online that they simply have never had any other experiences. Seeing things from a different perspective, I can guarantee that they’re missing out.
I’m reminded of chef Alton Brown who regularly gives the cooking advice that one should never buy unitasker kitchen tools, but instead get multi-taskers that can do a variety of jobs. This typically cuts down on a lot of the mess and fuss in one’s kitchen and generally makes it a nicer place to prepare food. Nine times out of ten the unitasker is a much more expensive and infrequently used tool and ultimately gets lost in a junk drawer. More often than not, there are one or multi-taskers that can do a better job for far less.
In some sense social silos like Twitter (with functionality for notes and bookmarks), Instagram (photos), Facebook (notes, photos, links, etc.), Swarm (locations and photos), etc. are just like those unitaskers in the kitchen. They only do one (or sometimes a very few) thing(s) well and generally just make for a messier and more confused social media life. They throw off the mise en place of my life by scattering everything around, making my own content harder to find and use beneficially. On my own website, I have all of the functionalities of these four examples–and lots more–and its such a much better experience for me.
As time goes by and I’m able to post more content types (and cross link them via replies) on my own website and even to others’, I do notice that the increased context on my website actually makes it more interesting and useful. In particular, I can especially see it when using my “On This Day” functionality or various archive views where I can look back at past days/months/years to see what I had previously been up to. This often allows me to look at read posts, bookmark posts, photos, locations to put myself back in the context of those prior days. Since all of the data is there and viewable in a variety of linear and non-linear manners, I can more easily see the flow of the ideas, where they came from and where they may be going. I can also more easily search for and find ideas by a variety of meta data on my site that would probably have never been discoverable on disparate and unrelated social sites. That article I read in July and posted to Twitter could never be grouped again with the related photo on Instagram or the two other bookmarked journal articles I put on Diigo or the annotations I made with Hypothes.is. But put all that on my own website, and what a wonderful exploding world of ideas I can immediately recall and continue exploring at a later date. In fact, it is this additional level of aggregation and search that makes my website that much more of a valuable digital commonplace book.
I’ll note, as a clever bit of of search and serendipity to underscore the discussion of context, it’s nearly trivial for me to notice that exactly two years ago today I was also analogizing social media and food culture. Who knows where those two topics or even related ones from my site will take me next?
The celebrity chef, who has been accused of sexual harassment and sexual misconduct spanning at least two decades, no longer has a financial stake in his former restaurant empire.
Mathematical minds love a problem that's easy to pose but tough to solve
One of these days I’m going to train myself not to put icy cold beverages on the left side of my computer where the exhaust fan does its best to turn them into hot beverages.
Coffee, tea, and cocoa on the left; sodas and iced drinks on the right…
Directed by Rob Klug, Alicia Tanz-Flaum. With Lesley Stahl, Massimo Bottura, Lara Gilmore, Steve Kroft. "The Pavarotti of Pasta" rebroadcasts a segment on popular Italian chef Massimo Bottura. "Whisky Island" rebroadcasts a segment on the Scottish Island that produced some of the world best single-malt scotch whiskey. "Paul McCartney" rebroadcasts an interview with the former member of the Beatles.
Rusty Nail, Royal Rob Roy, and Other Cocktails Featuring Drambuie Have some Drambuie but don't know what to do with it? Well, you can drink it straight on the rocks, but it may be too sweet for you. So, here are cocktails perfect for everyone's favorite Scottish liqueur, the most famous of which is
Some interesting variations listed here for using Drambuie.
Homemade Vanilla Extract is simple to make & quite stunning once bottled. Add it to your homemade gifts this holiday, especially for the baker in your life.
I’ve seen more efficient and quicker ways of doing this… Alton Brown comes to mind in particular. This is certainly pretty however.
One man's opinion on the best (and worst) fast food French fries.
Ha! I recently ran across sever people pushing fasting apps including one called Zero which encourages fasting for 16 hours (or essentially skipping one meal a day.)
Many have been quietly pushing this for the past few years in relation to things like the paleo diet, etc. I’ll also note that Nassim Nicholas Taleb has mentioned something like it frequently (since you mention flaneuring below).
It's a stinky time for the American cheese industry.
While Americans consumed nearly 37 pounds per capita in 2017, it was not enough to reduce the country's 1.4 billion-pound cheese surplus, according to the U.S. Department of Agriculture. The glut, which at 900,000 cubic yards is the largest in U.S. history, means that there is enough cheese sitting in cold storage to wrap around the U.S. Capitol.
The stockpile started to build several years ago, in large part because the pace of milk production began to exceed the rates of consumption, says Andrew Novakovic, professor of agricultural economics at Cornell University.
Rachael Ray knows how to relate over food. When she cooks, she's always thinking about her audience and how to communicate a message through the medium of food. Her energy and talent have led her to create a billion dollar lifestyle empire, built around the concept of fun, healthy, and joyous experiences with food. In this episode of Clear+Vivid, Rachael Ray and Alan Alda cook up some pasta together and enjoy a lively conversation around the dinner table!
This interview gives me a lot more respect for Rachel Ray and what she’s doing. On the surface she might appear to be too bright and too bubbly, but underneath she’s doing what all of the more serious-seeming foodies on television are doing (albeit perhaps even more successfully)–she’s just targeting a far different audience. But also now that I know this, I’m secretly wishing she would be doing some programming targeted directly at me.
I’ve been aware of Alan Alda’s work in the areas of science communication for a while, but his podcast and the subtle questions he’s asking are giving me greater respect for what he’s doing as well. We need several thousand more of him. We also need better curricula to improve these issues among scientists themselves. I remember needing to take at least three credits of writing intensive courses in college (far too few, but at least it was something), but it would be nice if all scientists and engineers were forced to have more basic training in communication at the lower levels.
A New York Jewess goes south for the holidays.
A great send up of Reece Witherspoon’s book. Such great satire, I wish Rachel was writing on more than just culture and film.
Hi everyone! We're excited for Season One! There's a lot happening in agriculture that connects to major issues in labor, manufacturing, and sustainability.
An interesting first episode. I like that she lays out some of her background and where she’s coming from right up front. I do wish she’d given a bit more detail on it however.