On onion cutting An Article by Ana Rodrigues ohhelloana.blog In the television show Masterchef there was an episode where the judges did a test on what they call “basic skills”. One of the judges often says that in order to be a “true chef”, you must know how to quickly and finely cut onions. ...This was really bothering me and I am stubborn so I wanted to win this fake argument really badly so I looked up why the way one cuts onions is important: as it turns out, the shape and even the surface area affect the end flavour. I thought the whole “chop chop chop” was about performance in the kitchen. Cut quickly to serve quickly! I was wrong. craftfoodwwwskill
I don’t believe in Zoom fatigue An Article by Matt Webb interconnected.org It’s not Zoom fatigue, it’s Zoom whiplash. It’s a hunch. I can’t prove this. The trick to get around this is to move smoothly up and down the gradient of social interaction intensity, never dropping below a basic floor of presence: the sense that there are other people in the same place as you. Instead of having two modes, “in a call” and “on my own,” we need to think about multiple ways of being together which, minimally, could be: In a video call In an anteroom to a video call, hearing the sound of others In a doc together On my desktop but with the sense that colleagues are around And the job of the designer is to ensure that their software ensures the existence of these different contexts, instead of having the binary on-a-call/not-on-a-call, and to design the transitions between them. communicationworktransitionssoftware