The getaway to end all getaways Any attempt to track down the perfect getaway is made all the more complex because almost everything we know about burglary—including how they did (or did not) get away—comes from the burglars we’ve caught. As sociologist R. I. Mawby pithily phrases this dilemma, “Known burglars are unrepresentative of burglars in general.” Great methodological despair is hidden in such a comment. Studying burglary is thus a strangely Heisenbergian undertaking, riddled with uncertainty and distorted by moving data points. The getaway to end all getaways—the one that leaves us all scratching our heads—to no small extent remains impossible to study. Geoff Manaugh, A Burglar's Guide to the City failure
The Evolution of Useful Things A Book by Henry Petroski Here, then, is the central idea: the form of made things is always subject to change in response to their real or perceived shortcomings, their failures to function properly. This principle governs all invention, innovation, ingenuity. Spike and sponShaped and reshapedForm follows failureTheir wrongness is somehow more immediateA small corner of the world of things+23 More The evolution of devices formfunctioninventionprogressfailure
My Anti-Resumé An Article by Monica Byrne monicacatherine.com A couple years ago I was having dinner with a playwright, Bekah Brunstetter, and her director David Shmidt Chapman. We talked about how rejection is just part of the landscape for all beginning artists, no matter how talented or hardworking they might be or how successful they might appear. David said he’d love to publish his “anti-résumé” someday—a list of all the things he didn’t get. Spreadsheet Portfolios for UX Designers workfailure
The Chef Show: Wolfgang Puck A Series from The Chef Show by Jon Favreau, Roy Choi & Wolfgang Puck www.netflix.com If you can't beat the classics
If you can't beat the classics Choi: I love [this contemporary banana cream pie] because sometimes new presentations create that iconic or nostalgic thing, but then they don't taste like nostalgia. But this one tastes like a banana cream pie. Puck: So many young chefs today forget that food has to be delicious. If it's not delicious, why do it? If it's just interesting, you go once, that's it – "okay, I get it, but I don't want to go back." Choi: I hear you chef. That's what I teach my cooks. I say, "You can do anything you want, but if you can't beat a banana cream pie, then the banana cream pie still wins." In most cases they don't. They can't beat the original. foodnostalgiaprogress