Zoning for diversity As production becomes increasingly clean and knowledge-based, as our urban economies tip dramatically to service industries, as racism and ethnic animosities ebb, and as the model of mixed use becomes more and more persuasive and visible, cities are in a position to dramatically rethink zoning as a medium for leveraging and usefully complicating difference, rather than simply isolating it. Michael Sorkin, 20 Minutes in Manhattan zoningrace
The greatest flaw in city zoning Raskin, in his essay on variety, suggested that the greatest flaw in city zoning is that it permits monotony. I think this is correct. Perhaps the next greatest flaw is that it ignores scale of use, where this is an important consideration, or confuses it with kind of use. Jane Jacobs, The Death and Life of Great American Cities zoningmonotonyscale
The air doesn't know about zoning boundaries Work uses suggest another bugaboo: reeking smokestacks and flying ash. Of course reeking smokestacks and flying ash are harmful, but it does not follow that intensive city manufacturing (most of which produces no such nasty by-products) or other work uses must be segregated from dwellings. Indeed, the notion that reek or fumes are to be combated by zoning and land-sorting classifications at all is ridiculous. The air doesn’t know about zoning boundaries. Regulations specifically aimed at the smoke or the reek itself are to the point. Jane Jacobs, The Death and Life of Great American Cities zoningregulationsseparation
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