A few things that could be poetry An Article by Wesley Aptekar-Cassels notebook.wesleyac.com The right combination of street signs, viewed from a artful vantage point Words on bit of packaging, torn to reveal and conceal as needed The output of a command line tool, perhaps unexpectedly Overheard words, drifting along, liberated from their initial context A form, at first appearing bureaucratic, revealing humanity on deeper reflection An idea, if you consider it divine enough poetrychancewordseuphony
Rewarding Curation An Article by Wesley Aptekar-Cassels notebook.wesleyac.com Something interesting about the design of Twitter is that it doesn’t have much of a way of rewarding curation, only authorship. ...I’m inclined to think that the mechanisms of distribution of information are very important, and I think figuring out ways to reward good curation is probably an important thing. ...I don’t really know what the solution is here, but I do think that finding and curating good links and bits of information is useful, and something that should be rewarded more than it currently is. organizationcollectionscontent
How Websites Die An Article by Wesley Aptekar-Cassels notebook.wesleyac.com I recently started compiling a list of defunct blogging platforms. It’s been interesting to see how websites die — from domain parking pages to timeouts to blank pages to outdated TLS cipher errors, there are a multitude of different ways. It leaves no sign of its past self behindThis obsession with permanence
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