The saddest designer An Essay by Chia Amisola chias.blog I am tired of the premise that creation means productivity––especially in the laborious sense...Creation has become mangled with labor in a world that demands man to monetize all of their hobbies and pursuits. In return, it seems empty, almost sad, really––to be the designer spending weekends again on the screen. To tell you what I like to do in the weekends, I like to do the sad thing...The ‘good’ people tell you to detach your life from your workspace, but this summer, I think I’ve just realized how much I adore what I have the luxury of working on everyday. In the weekend, I make. I make not because it’s the only thing I have ever known, but because it’s the most certain way forward. To see the fulfillment of the workYour life adds up makingidentitywork
The web in decay is the web by design An Essay by Chia Amisola chias.blog When will there be a guide to best practices for archiving the web? Will the giants responsible for the platformization of the web make the act of digital archival any easier for us? Is it foolish for platforms like Snapchat or Instagram Stories to brand themselves as “temporary” when temporariness is impossible on our internet? Should the web exist as something organic, malleable, and destructible –– or as an eternal timekeeper? Is link rot more of a technological issue or a human one? Do humans want to know themselves forever? The Internet Is Rotting decaywww
In defense of disorder: on career, creativity, and professionalism An Essay by Chia Amisola chias.blog Professionalism is a lie, build what you love, explore everything. In today’s age of creation, anyone who attempts to tell you otherwise is lying. You’ll end up seeking what you traded for the rest of your life. Successful careers are not planned workcreativitybureaucracy
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