In Praise of Small Menus An Article by Rachel Sugar www.grubstreet.com The best way to experience a restaurant, I have always felt, is by eating exactly what it wants to feed you. I do not want choices. I want the best thing. A restaurant might have five or ten best things, but it cannot have 45. There are many infuriating things about the world, but one of the more fixable is the sensation of acute regret from having ordered wrong. Why are there possibly wrong orders? Recently, I was at a fancy restaurant with great pastas and bad pizzas. So cut the pizzas! A kitchen that focuses on its strengths turns out consistently excellent things, even if that results in fewer total things. fooduxchoicesimplicity
Life-friendly design An Article by Ralph Ammer ralphammer.com I suggest that our industrial heritage has been an important preliminary stage. The next step is to carefully examine and implement design values that nurture our joy of life. Just like our “industrial design” illustrated our industrial values, a life-friendly design could express our biophilic values. This optimistic design approach differs from naive nostalgia or fear of extinction. There is no way back to nature but only forward to nature. natureindustryprogress