Anthologies have the potential to finally make good on the purpose of all our automated archiving and collecting: that we would actually go back to the library, look at the stuff again, and, holy moses, do something with it. A collection that isn’t revisited might as well be a garbage heap.
I dig the notion of this coming to pass. Between Twitter favorites, Pinboard, Instapaper likes, and links on this blog I sometimes wonder what percentage of things I mark will actually be seen again. Something I need to get better about doing.
We so quickly forget that people, especially children, will not willingly do what we teach them unless they are shown the joys of doing so. Frank Chimero — The Shape of Design.
Many of my friends misjudge it, thinking sport needs to be swift like a basketball game, or intense and concentrated like a football game. But baseball is more of an experience to have than a spectacle to see. It’s called a park for a reason:… Continue reading →
A few years ago when traveling I had a meal at a tapas bar on a slow Tuesday night, and struck up a conversation with the chef in the open kitchen. She told me that the key to a good meal is matching the chef’s… Continue reading →
Velocity. A very beautiful essay from Frank Chimero.
You are what you eat. If you want to get hired to do something then you should already be doing it. Potential energy is difficult to judge but if you take the initiative to turn it into a tangible product you’re miles ahead of others.
Your Shit, My Stuff, Goldilocks, and Making the Bed You Sleep In. If we paid more attention to fit, access, and steadfastness in the things we buy maybe we’d all be a bit happier with less. Bonus is Frank Chimero’s awesome definition of freedom: What… Continue reading →
Frank Chimero discusses his idea of whiteboard accounting. Or, how to stay sane while freelancing and living through the feasts and famines.
A stellar essay from Frank Chimero on content (as told through the metaphor of watery soup). You ever order soup at a restaurant and get a bowl that’s mostly broth? The problem is the register at the restaurant is four-hundred bucks under what it was… Continue reading →