TBWA's brain booty and disruptive interestingness across creative culture and media arts. Curated by Abbey Dethlefs. Founded by Maria Popova, editor of Brain Pickings. var gaJsHost = (("https:" == document.location.protocol) ? "https://ssl." : "http://www."); document.write(unescape("%3Cscript src='" + gaJsHost + "google-analytics.com/ga.js' type='text/javascript'%3E%3C/script%3E")); try { var pageTracker = _gat._getTracker("UA-15503026-1"); pageTracker._trackPageview(); } catch(err) {}
Lenticular and wave clouds are cool, but they don’t hold a candle to the undulatus asperatus clouds. Not new, but new to science, its Latin name means “undulating wave”. it’s like staring up from under the sea, or from beneath an undulating ice formation, except we are seeing a cloud rather than a solid or liquid.
They look ominous, but are rarely stormy. Why they form and what their pattern means? I haven’t been able to find anything. Can you?
One of the great myths of the school system is that we tell people that everyone should learn exactly the same thing and exactly the same way, at roughly exactly the same speed. And that's just not true. People learn in different ways, at different speeds, at different times. And so hacking your education allows you to learn what, when, how and where you want.
Dale J. Stephens, author of Hacking Your Education and founder of UnCollege.org
Celestial inspiration will be no problem in 2013, thanks to NASA's Astronomy Picture of the Day.
With the goal of helping us all "discover the cosmos", NASA is releasing an incredible and little seen photograph of our universe each day, each stunning image is also accompanied by a brief but insightful explanation by a professional astronomer.
From an astronaut fascinating self-portrait to a close-up look at Saturn, this website is a treasure trove for both outer-space enthusiasts and photographers alike.
Click through the archives for some serious astronomy eye candies and learn something about our universe at the same time.
These are wondeful! Los Angeles graphic artist and web designer Fernando Reza (aka “Fro Reza“) has created a series of retro style travel poster designs that each display a different mythical beast and the destination that they call home. A limited edition (100 each) of signed and numbered prints are available to purchase from Fernando Reza’s online store.
We live in an exciting and interesting time -- one when some of our most commonly accepted ideas, traditions and principals are being challenged. This past week featured a fascinating read in the Wall Street Journal asking "Are Playgrounds Too Safe?", making the case that "decades of dumbed-down playgrounds, fueled by fears of litigation, concerns about injury and worrywart helicopter parents, have led to cookie-cutter equipment that offers little thrill." The result being children less compelled to play outside, potentially stunting emotional and physical development and exacerbating a nationwide epidemic of childhood obesity.
Recently Forbes featured an article smartly challenging things many of us grew up being taught and often adhere to still. But in today's world, the rules of our parents' past are ones we have to ask in all earnest and respect -- do these rules still apply?
1. The people in charge have all the answers.
That’s why they are so wealthy and happy and healthy and powerful—ask any teacher.
2. Learning ends when you leave the classroom.
Your fort building, trail forging, frog catching, friend making, game playing, and drawing won’t earn you any extra credit. Just watch TV.
3. The best and brightest follow all the rules.
You will be rewarded for your subordination, just not as much as your superiors, who, of course, have their own rules.
4. What the books say is always true.
Now go read your creationism chapter. There will be a test.
5. There is a very clear, single path to success.
It’s called college. Everyone can join the top 1% if they do well enough in school and ignore the basic math problem inherent in that idea.
6. Behaving yourself is as important as getting good marks.
Whistle-blowing, questioning the status quo, and thinking your own thoughts are no-nos. Be quiet and get back on the assembly line.
7. Standardized tests measure your value.
By value, I’m talking about future earning potential, not anything else that might have other kinds of value.
8. Days off are always more fun than sitting in a classroom.
You are trained from a young age to base your life around dribbles of allocated vacation. Be grateful for them.
9. The purpose of your education is your future career.
And so you will be taught to be a good worker. You have to teach yourself how to be something more.
Thanksgiving Dinner: History Designed It, And Top Chef's Tom Colicchio Critiques It
Long Read via Fast Company Design
Forget what your kindergarten teacher taught you; there’s no such thing as the original Thanksgiving. “It’s a nice myth that was created in 1841,” says Andrew Smith, contributor to The Oxford Encyclopedia of Food and Drink in America, referencing the story we all know so well. “The Puritans--the pilgrims--they’d celebrate days of thanksgiving, but it was a day you spent in church thanking God for a bountiful harvest, or maybe a victory over the Indians. What you didn’t do was sit down and eat. That would be a frivolous activity.”
IT’S ABOUT EVERYTHING BUT THE FOOD
In 1841, with the rise of universal education, New England historians needed U.S. history lessons for school books. Being a somewhat young, rebellious country, there wasn’t a very positive spin, especially when you consider our origins in Jamestown, where we landed to enslave the Native Americans. “The textbook publishers said, ‘We can’t have this start in Jamestown! It has to start in Plymouth!’” Smith explains.
Digging for such a story, one historian did find a single letter published in a British journal from 1622. It mentions a harvest festival in which “the Governor sent four men on fowling,” and they killed an exceptional number of birds. So they invited the Native Americans over to an impromptu three-day feast. Nowhere is “Thanksgiving” mentioned in this letter (in fact, no first-hand accounts mention Thanksgiving for 200 more years). But when this letter was republished in the 1800s, a footnote was added: “… the first thanksgiving, the harvest festival of New England.” So that became our origin story of one of our most beloved holidays, a footnote added to a tangentially related story two centuries after the fact.
In reality, the sumptuous Thanksgiving dinner we know began sometime in the early 19th century in New England. The fall harvest (and its natural gluttony) melded with this once-Puritan tradition of formal thanks. What emerged were huge, secular meals that we’d mostly recognize today, but they were loosely organized and highly regionalized.
Thanksgiving still wasn’t considered a holiday. Sarah Josepha Hale, who you know from penning Mary Had a Little Lamb, edited the largest woman’s magazine of the time (Godey’s Lady’s Book), with a circulation of over 1 million. Spreading the culture of her New England roots, she’d use this platform to advocate making Thanksgiving an officially observed holiday. Starting in 1846, she wrote to governors for 17 years, state by state, to coordinate such an event. By 1859, she had 30 states and three territories involved, but Hale was met with resistance, in the South especially, as Thanksgiving was seen as a day when northern Evangelicals--a less strict Christian sect gaining influence from the Puritans--could preach against slavery.
Ironically, it was only after the Civil War broke out that Hale’s northerner tradition would cross the Mason-Dixon line. Amidst brutal national conflict, Lincoln recognized the need for a unifying day for the whole country, and Thanksgiving became our third national holiday in 1863 (behind Washington’s birthday and the 4th of July). Even though it took a few decades for parts of the South to actually participate, eventually even they came around, too. “You didn’t have a fall holiday,” Smith points out, “so this in some ways fit in with spacing out the days of celebration.”
Ultimately, you have all of these discrete forces coming together to form Thanksgiving that were unique to a 19th-century America--a need for revisionist history, an earnest quest for new tradition, the migration of New Englanders across the country, a hope for an end to civil war, and a cold weather holiday before the era of Christmas. But while it’s the myriad of cultural reasons that made this harvest festival Thanksgiving, it’s the harvest that made Thanksgiving the dinner we know today.
OKAY, IT’S ACTUALLY ENTIRELY ABOUT THE FOOD
Food was, of course, the most practical reason behind Thanksgiving’s meal. The harvest comes in fall, when, before the days of advanced preservation, we were faced with overabundance. Gorging was somewhat of a necessity, lest the food go to waste, and harvest festivals span beyond the United States for this reason. “For the first Thanksgiving (1863), you’d expect they had a corn harvest. Most likely they were growing squash, not what you think of as a pumpkin but squash,” Smith says. “They had a wheat harvest that wasn’t very successful. There were tens of millions of migratory birds coming back and forth in New England of that time.”
From historical accounts in the early 19th century, you would have seen tables full of turkey, beef, duck, ham, sausage, potatoes, yams, succotash, pickles, nuts, raisins, pears, peaches, pie, tarts, creams, custards, jellies, plum (or other) puddings, floating islands, sweetbreads, wines, rum, brandy, egg-nog, and punch. The fowl component could have been any sort of wild game you can imagine, ending up on a table or in a pot pie. New England also had the U.S.'s first cattle industry--meaning recently slaughtered red meat would come into play, most likely in roast beef. Oysters, coastal fish, and venison would have been on tables, too. And in the South? “It would have definitely been pork. Pork was the meat in the South,” Smith says. “It was the meat in America until the late 19th century.”
More than anything, Smith emphasizes that the first Thanksgiving was personalized to whatever was around to eat--local-seasonal at its most pure. So maybe we should ask ourselves, why are we still all eating turkey, let alone, turkey that’s been bred to have less flavor and a bigger, blander breast than what our forefathers ate? Sure, it was (and is) cheap. It was easily domesticated. And it could feed a lot of people. But almost 150 years after the first Thanksgiving, we’re eating worse, not better. “Quite frankly, I’d rather serve duck,” Chef Tom Colicchio admits, when I pose him that very question. “There’s something nice about that big turkey that’s nice and brown, but it’s not very good. No matter how skilled you are, it’s usually somewhat on the dry* side.”
A
At Craft, Colicchio, who’s best known as a judge for Bravo’s Top Chef, has been serving a Thanksgiving dinner for the last 11 years. And to me, despite how delicious his foie gras/pork belly stuffing must be, a gourmet Thanksgiving dinner is still a bit of an oxymoron. Think beyond your fond memories of childhood for a moment. The prototypical Thanksgiving dinner is an inherently bland meat with a bunch of starchy sides. “The Thanksgiving meal doesn’t have the balance that you’d find putting together a restaurant dish,” he admits, “that balance of acids and maybe spice.” Thanksgiving is not fine dining; it was never designed that way. So what should we, as a staunch, foodie culture do differently? If you take our modern “traditional” foods out of the equation, what’s the ideal Thanksgiving meal you could (and maybe should) be eating?
TRADITIONS, THE TRADITION IS WHAT YOU HAD AT YOUR HOUSE.
“You’re basically asking what is on my fall menu,” he laughs. “I think a lot of what I’d do is what’s available at the market. The meat would definitely be different. It wouldn’t be a turkey. It would probably either be venison or pheasant or something like that.” Colicchio points out the seasonality of seafaring proteins like oysters and Nantucket Bay scallops, and his seasonal sides include brussel sprouts, squashes, huckleberries, apples, chestnuts, various root vegetables, and quince--many of those components, of course, are part of a truly traditional Thanksgiving dinner because truly traditional Thanksgiving dinners were completely about the harvest. “That’s why I never understood greenbeans. Greenbeans season is pretty much over!” he says. “Interestingly enough, there’s a variety of pea you do harvest right now--though it might be a little late.”
Much because of the natural overlap of seasonal items and traditional Thanksgiving foods, Colicchio argues that Thanksgiving meal traditions are less about the actual components of the feast, and more about what you actually do with those components. Do you roast squash or do you puree it? Do you deep fry a turkey or throw it on a grill? His Thanksgiving menu at Craft puts breakfast sausage in that fancy foie gras/pork belly stuffing. Why? Because that’s what his grandma did. “When you talk about traditions, I don’t think anyone thinks of the first Thanksgiving as their tradition. The tradition is what you had at your house,” he says. “There is absolutely no way I’d put marshmallows on top of sweet potatoes and call it a dish. But it’s traditional for some people to do, and I don’t want to knock someone’s tradition.
Then he thinks for a moment, no doubt imagining those melted marshmallow puffs sitting atop a radioactive orange puree.
“You know, I didn’t grow up with that dish--but I think if i did grow up with it, I probably would have changed it,” he laughs.
Makerbot 3D Photo Booth Creates Personal Portraits
Image via Core 77
If you're in the NYC area, you're in luck! As PSFK reported, "At the official launch of its NoHo store, Makerbot introduced its own 3D printing photo booth, taking photography beyond digital. While not as detailed as the one we recently profiled in Japan, users will get a monochrome version of their head.
Amazingly, the service costs a total of $25. Customers will sit in the booth for a $5 scan and pay an additional $20 to get their face printed. This initiative was made possible by collaborating with Shapeshot, a 3D printing company focused on applications that relate to personalization."
Rad to own, a must to see. Visit Makerbot’s physical location at 298 Mulberry Street in Manhattan or visit the store’s website.
Captivating photo series by French artist Clément Briend -- I imagine in person it must stop you in your tracks.
"Cambodian Trees is a creative light projection project by that overlays trees with sculptural images of spirits and deities that are highly regarded in Cambodian culture. It's a beautiful surprise when the projected spirits awaken and reveal themselves at night as though they are made of the towering trees themselves. The photographic light installations echo the spirituality of the few sprouts of nature in the predominantly urban landscapes."
Absolutely captivated by this entire series from photographer Tim Flach, who has taken seven years and an innovative approach to photography to not just shoot, but also truly understand his subject.
As described in the description for his animal portrait book, More than Human:
"By taking striking close-up shots of various animals, Tim attempts to demonstrate how close can animal gestures and poses get to those of the humans.
What looks like images of unselfconscious and spontaneous reactions of the animals, is actually a result of long research and observation done by the artist. Every animal responds differently to temperature changes, light, human presence and even sounds – some of them would feel better with the music on, while the other would get intimidated by it."
Excerpt: First up, Vince Clemente, producer of Ecstasy of Order: The Tetris Masters — a documentary about players of the classic NES Tetris. Clemente said, “[Blowing in the cartridge] is actually terrible for the games and makes the contacts rust. You’re really not supposed to do it. But it works. [laughs]” This sums up the problem: although intellectually we knew that blowing into electronics was bad, we did it anyway. It seemed to work.
So I turned to another authority, Frankie Viturello, who is one of the hosts of the gaming show Digital Press Webcast among many other gaming-related projects — he also worked in a game store for years. Viturello’s first response was: “While I admittedly may have dabbled in a little cartridge-blowing as a naive NES-playing youth, I’ve long-since been an advocate for not doing it with the stance that for whatever it may do to aid in the temporary functionality of an NES, it ultimately opens the door for damage and distress to the hardware.” So I went deeper — in the following mini-interview, I have added emphasis in various places.
Higgins: “How did this lore about blowing into the cartridges spread across the US?”
Viturello: “It was very much a hive-mind kind of thing, something that all kids did, and many still do on modern cartridge based systems. Prior to the NES I don’t recall people blowing into Atari or any other cartridge-based hardware that predated the NES (though that likely spoke to the general reliability of that hardware versus the dreaded front-loading Nintendo 72 Pin connectors). I suppose it has a lot to do with the placebo effect.
baratheonpilled
2087
tangentwithtanner
origamiaround
dededos
jacobvanloon
kaledo-art
yousharknotpass
