No ordinary objects Abandoned by the world, no longer of use, but still carefully repaired and preserved, these were no ordinary objects. The reasons for their maintenance remain a mystery. At this point, they could only be described as "art". No—not so much "art" as something that exceeds art... Hyperart. Genpei Akasegawa & Matt Fargo, Hyperart: Thomasson artrepairthomassonsobjects
Hyperart: U.S. Rail The steepest grade on U.S. main-line track is at the small town of Saluda, on a Norfolk Southern route between Spartanburg, South Carolina, and Asheville, North Carolina. The grade goes on for three miles at a slope of 4 or 5 percent. Trains have not been running on the line since 2001, but the tracks are still maintained. Brian Hayes, Infrastructure: A Guide to the Industrial Landscape thomassonsgeographytransportation
Thomassons This was 1982, the year that Gary Thomasson was batting cleanup for the Yomiuri Giants. Thomasson had the unfortunate nickname of "The Electric Fan", which, if you think about it, was exactly what he was. Night after night, he stood in the batter's box, whiffing mightily at the ball, down on three strikes every time. He had a fully-formed body and yet served no purpose to the world. And the Giants were still paying a mint to keep him there. It was a beautiful thing. I'm not being ironic here either. Seriously, I can't think of any way to describe Gary Thomasson but as "living hyperart". Genpei Akasegawa & Matt Fargo, Hyperart: Thomasson sportsthomassons
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