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
The Beauty of the Overlooked An Article by Maria Popova www.brainpickings.org Medusa from A Naturalist’s Rambles on the Devonshire Coast by Philip Henry Gosse, 1853. Philip Henry Gosse’s Stunning 19th-Century Illustrations of Coastal Creatures and Reflections on the Delicate Kinship of Life “These objects are, it is true, among the humblest of creatures that are endowed with organic life… Here we catch the first kindling of that spark, which glows into so noble a flame in the Aristotles, the Newtons, and the Miltons of our heaven-gazing race.” The World of the SeaWhy Sketch? naturewater