Guy/Sight

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[nevver]

Julio Cortázar

[guysight]

[guysight]

[wordsforyoungmen]

[wordsforyoungmen]

[guysight]

5 yrs young

[nevver]

The Photographer’s Playbook

[guysight]

2020

[nevver]

The Last Winter, Georgy Grigorievich Nissky

[pieratt]

Self-actualization is described as an individual’s expression of their full potential and a desire for self-fulfilment. It is the leading need in Maslow’s hierarchical motivation theory (Maslow, 1943) which does not specify an age range for each level, believing that individuals progress through the hierarchy at different rates. However, he recognises older adults are more likely than young adults to be concerned with higher motivation (Maslow, 1970). Previous work has revealed that people over the age of 36 have a tendency to be concerned with higher motives and people under this age with lower motives (Reiss & Havercamp, 2005).

Wellbeing through Self-Fulfilment: Examining Developmental Aspects of Self-Actualization: The Humanistic Psychologist: Vol 41, No 2 (via pieratt)

[wordsforyoungmen]

[nevver]

How to Change a Flat (larger)

[jkottke]

Cooking As A Service

Alex Danco looks at some short-term and long-term trends and concludes that we may be on our way to a future where most of our cooking is outsourced to other parties.

As Cooking As A Service expanded from

From a couple of anecdotal conversations I’ve had with restaurant managers about this, it seems like once you open yourselves up as a restaurant that can be found on the delivery apps, a huge percentage of your kitchen volume switches over to fulfilling those orders, and your front-of-house costs get hung out to dry as increasingly unnecessary. Flexible, modular kitchens that are available for rent for any chef who wants to cook in it, and that have easy access to delivery cars and which pay for no front-of-house extras seem pretty obviously like the next iteration of back-end Cooking as a Service, and I wouldn’t be at all surprised to see them pop up everywhere soon enough. If they can collectively bring down the cost of outsourced cooking another 20-30%, I think the economics start looking pretty compelling for outsourced cooking (including delivery) to effectively pay for itself out of the savings incurred by paying for ingredients and cooking equipment in bulk. At that point, kitchens start to truly become optional.

What I think is compelling about this argument (and it’s worth reading in full) is that it isn’t driven by a single mover: e.g., delivery apps, or supermarket prepared foods, or fast food, etc. It’s a whole suite of cultural transformations that are changing all at once, but all moving more or less in the same direction, towards less cooking being done in the home.

[guysight]

experiences, not ideas.

[soxiam]

‘58 Thunderbird in ivory. (at Larchmont, New York) https://www.instagram.com/p/Bw7sopIpmQF/?igshid=40qwa5pflk13

[guysight]

[guysight]