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
An ecological cycle In the design of his own residence / workplace, Toshiharu Naka created a small ecological cycle. Rows of green planters in front of the wall protect the house from the sun and help cool it in summer. Rainwater is collected via catch-basins from the roof, and used to water the planters. In the water buckets is a micro-cycle — fish live in the buckets, eating mosquitos from the planters, eliminating the need for pesticides. Toshiharu Naka, Two Cycles Turn them into cycles