“But now we have moved on. Veganism seems to be where much of our cooking desire has moved, hence the incredible success of the spiralizer. When they started appearing a couple of years ago, I felt that spiralizers were destined for immediate obsolescence, but I was completely wrong. Maybe it’s because of low-carb diets or maybe it’s the rise of #plantbased on Instagram, but it turns out that the ability to turn a beet or zucchini into something resembling telephone wire speaks to more people than I ever knew.”
Driving and listening to NPR last week, we heard this quote from Louis Anderson:
I’m always on the verge of tears because I think everyday, you know, you should bring yourself to tears. Everyday you should be that passionate, and you should have a good laugh everyday. And you know, you should discover something new everyday.
Even amidst joy, worth thinking about.
My favorite paragraph here:
Instead of offering us distraction — the glittery melodrama of figure skating or the quirky novelty of curling — cross-country skiers lean right into a bleak truth: We are stranded on a planet that is largely indifferent to us, a world that sets mountains in our path and drops iceballs from 50,000 feet and tortures our skin with hostile air. There is no escaping it; the only noble choice is to strap on a helmet and slog right in. Cross-country skiing expresses something deep about the human condition: the absolute, nonnegotiable necessity of the grind. The purity and sanctity of the goddamn slog.
I liked this video. It goes directly to many of the conversations we have about levels of understanding.
It also goes to the question of how a kid can enter concepts that an expert does but in a different way. Possibly less sophisticated but definitely grappling with the same stuff.
This is money:
On the other hand, carbon sequestration in soil and vegetation is an effective way to pull carbon from the atmosphere that in some ways is the opposite of geoengineering. Instead of overcoming nature, it reinforces it, promoting the propagation of plant life to return carbon to the soil that was there in the first place — until destructive agricultural practices prompted its release into the atmosphere as carbon dioxide. That process started with the advent of agriculture about 10,000 years ago and accelerated over the last century as industrial farming and ranching rapidly expanded.
This is a description from a great article from Pete Wells about new restaurants in NYC and the ways in which they are created. His larger point about how many groups are excluded is set up by this description:
Most restaurants, though, are funded by loans and private backers. Aby Rosen, one of the owners of the Seagram Building, recently told a reporter for Town & Country how he had raised $32 million for the Pool, the Grilland another restaurant the Major Food Group is building there. He and the restaurateurs solicited investments from “a nice mix of hedge fund guys, fashionistas, rich guys — an interesting group of 100 people who then bring 20 or 30 of their friends, and suddenly you have 2,000 people.”
Sadly, this approach doesn’t work for new schools.
Loved this short piece on immaculate innings and particularly appreciated this quote from the closing paragraph courtesy of baseball historian John Thorn:
But the beauty of baseball, like food or wine or art or anything else, lies in the detail, which is why we care about some things our whole lives long.