Poppies, by Ed Perkins.

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Poppies, by Ed Perkins.
Whenever I think about the value of something being done by a person who really understands the job from a lifetime of experience, I think of my first restaurant job. My goal was to work every position, and I started with a year and a half in the dish pit at 16yo.
When i started as a dishwasher, i was trained by an old career dish pit man named Claudio. He'd spent his whole life washing dishes. It allowed him to move to just about any city in the world that he wanted to and get a job without having to deal with complex hiring processes or strict resumé requirements. Which was the main thing he wanted out of a career. I still think about him.
He'd seen a lot of people come through that station who either didn't consider it a real job or thought it was beneath them, on their way to "better" or "more important" things. And, in retrospect, those first two days he was sort of doing the minimum with me that he could do and still respect himself when he told the manager he'd trained me.
But, maybe it was because i was really interested in learning all the positions there were in a restaurant because i knew they were ALL important, or because i was a hard worker, or maybe it was because i tried to have real conversations with him in my broken spanish and did my best to not make him speak any english unless he wanted to, but after a couple days there was a big shift in the way he and i worked together, and he started to really teach me.
That place ran the dish pit with one dishwasher, so when he was done training me I was going to be doing the job on my own.
The thing that stuck with me the most, for the rest of my restaurant career, was this... and it wasn't just the actual things he was saying, but a completely new way of looking at what i was doing within the context of how the restaurant ran. I came in for my 3rd day and he said
"When you work alone, you want to go home by midnight?"
we clocked on at 3:30 and took a half hour lunch break and usually skipped our tens, so, yeah i absolutely did want to get off work by midnight
Then, even tho i already knew where most of everything was by that time, he took me around and showed me all the dishes, cups, pots and pans, spatulas, silverware, had me look at all of it. Then he told me to remember that almost every one of the dishes I was looking at would be used more than once by the end of our shift- we were clocking on to wash the entire building full of dishes multiple times.
Then he led me back over to the industrial dishwasher most restaurants have, which looks like this:
and then this 60 year old career dishwasher from Mexico City said the thing that changed how I looked at restaurant jobs forever
"This machine takes two full minutes to run a cycle. We are on the clock for 8 hours. That means we have a maximum of 240 times we can run this machine. If you want to wash all those dishes, clean your station, mop, and clock off by midnight? This machine has to be on and running every second of the shift.
If you don't have a full load of dishes collected, scraped, rinsed, stacked, and ready to go into the dishwasher the second it's done every single time? You can't do it. If, over the course of 8 hours, you let this machine lay idle for just one minute in between finishing each load and being turned on again? Instead of 240 loads, you'll do 160 loads.
[like, literally, he had done this math, he had these exact figures]
160 loads instead of 240 loads means you are doing 20 loads in an hour instead of 30 loads. That means the dishes are going to pile up. The cooks will run out of pots and pans and will have to stop and wait for you, the servers will run out of plates and cups and have to stop and wait for you, and your night is going to SUCK. Every part of how this restaurant works can grind to a halt because of that idle minute between dish loads, and if it does you'll have an entire building of people in a hurry and all waiting on you.
And it means you're going to be here until 2 am doing the 200+ loads of dishes this restaurant goes through every night.
For this to work, you MUST have this dishwasher on and running every minute of the shift. As soon as you turn it on you have two minutes to have the next load ready. See these large items i put to the side down here? One or two of them takes up all the space in the machine. I keep them here so that if the machine finishes and shuts off before i'm ready for it i can stick one of these in there and turn it on again immediately. You have to think like that to do this job without stress."
The way he was looking at how the whole restaurant ran, the way he was looking at how he'd spend each minute of the entire shift, the way he broke down what the physical limits were and how to max them out so he could do his job and go home on time without stressing out... The way this 60 year old guy, who had never had professional ambitions beyond being a dishwasher, was still such a competent and brilliant expert in his field.
It was all such an important lesson, and one that stayed with me through every position i went on to work in restaurants, dish pit, busser, server, cook, all the way up through manager before I finally got out of my restaurant career
Claudio never wanted to be anything but a dishwasher who didn't stay any later than he had to.
But he knew how that restaurant ran better than most of the other people in it. I never had a chance to truly thank him for the specific lesson he taught me, because while it had an immediate impact, I didn't really understand how valuable a lesson it was until much later.
But I've thought about Claudio and what i learned from him many MANY times in my life.
MOOOOM THE FUCKING CHOCOLATE GUY IS DOING IT AGAIN
he found a way to eat AIR?
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My husband (has cancer) is a frequent customer of a local family-run pharmacy. It’s much more personal and welcoming there than at a chain pharmacy — they recognize us and I feel very comfortable asking them questions about medications (husband currently has a lot).
Anyway this week my husband’s prior authorization for a medication was delayed and he decided he would pay the out-of-pocket cost rather than wait a couple days for medicine he needs to go to work. It was a $100 prescription so this was tough but not earth-shattering.
Anyway; the lead pharmacist noticed that he was being charged for his normally-insured medication, asked him about it, and took 50% off as a gift. He said every year at Christmas they have staff and community contribute to a fund to help people pay for medications, and whenever a usual customer is facing an unexpected charge, they can cover some of the cost.
Reminder to support your local businesses, build your local community!
THUNDERBOLTS* (2025)
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'I'iwi
day 2 of #avianaugust2025
Laysan Albatross
I wish to purchase goods and services without entering a blood covenant that entitles the provider to email and text me forever and also store a bunch of my personal data that they’re going to apologize for exposing in a breach in the next five to ten years
Oh BOY! Story time! All the way back in 2016, on our way back from Munich for a EAVP meeting Sven Sachs got a mail by Georg Göltz, attached were some first images of an incredible specimen. That evening we went over the material again and again...
I remember saying, "well, that looks like a large owl feather" and oh boy... Some time after Sven got Johan Lindgren and Dean Lomax on board who likewise recognized the importance of the fossil and made it happen that all the necessary tests were done to ensure that...
We would get as much information out of the specimen as possible! Now, quite a few years later we can finally show what has been brewing behind the academic curtains for a while.
Temnodontosaurus is a ichthyosaur taxon that is nearly as old of Paleontology itself, and yet, after more than 200 years of research history new details still reveal themselves. This flipper that Georg Göltz found not only showed the flipper outline that was unexpected...
But also revealed completely novel structures that have never been found in a living or extinct animal. Already, kind of, known where the parallel skin grooves that are very visible, even under normal light, but more important are the tiny, light structures on the back of the fin...
These are not bony but cartilaginous in nature and get the new name, chondroderms. These tiny spikes, embedded in the skin, supported a serrated trailing edge that stretched over nearly the full length of the flipper. As closer inspection revealed that these weren't just...
...impressions but that large portions of the skin structure were preserved. Which this wealth of data the researchers were able to do something pretty cool, they could build a digital model of a Temnodontosaurus flipper and test it's properties.
While not that efficient in improving the hydrodynamic properties these structures seem to reduce noise, similar to owl feathers! A puzzle piece that was so far completely absent from any considerations about the livestyle of these early Jurassic predators!
However this fits well to what we already knew. Large eyes, long but robust jaws and stomach content that consists of other fast prey like belemnites and other ichthyosaurs speak for a ambush predator, in this case a silent one.
I became part of this project first as a interested observer but only a few month before it went into review Johan asked me to make some artwork of the press release. As I had a rather tricky perspective in mind I actually build for this a model of Temnodontosaurus.
Eventually a took a shot of the model in a way that satisfied me and I went to finish it digitally. We decided to show it swimming into a swarm of belemnites. The specimen has a small flipper injury to show of better that structure of the fin.
There is much more to say about this fossil but thankfully the paper, published in Nature, is OPEN ACCESS! have a look!
Analysis of a fossilized front flipper of the Jurassic ichthyosaur Temnodontosaurus that preserves details of soft tissue indicates the pres
White-tailed deer (Odocoileus virginianus)
Um.
i don't think "flex" is a strong enough word for whatever the last three minutes of my life was
That was one of the most beautiful sequences I have ever seen.
Marahute the eagle and her animation are some of my most formative memories of learning to adore animation as a discipline. I wore out our VHS tape of this movie just watching her sequences over and over again.
The speed, scale, weight and accuracy with which lead animator Glen Keane captures her motion and movement, and balances the scales between anthropomorphizing her and keeping her strictly animal... it's just masterful. It is so, so beautiful as a piece of craft.
This was 20 years before How to Train Your Dragon, and that first flight has so much of the same energy.
As a person who usually cites the 1st movie in any series as “the best one”, it was always weird to have to tell people I preferred The Rescuers Down Under. They just read as such different movies, animation style alone. It’s seriously an /experience/.
I mean in fairness, The Rescuers came out in 1977 and Down Under came out in 1990, which explains the vast difference in animation style, but it really is a trip to go from one to the next. Especially since Rescuers was nominally a musical and Down Under isn't.
Down Under was also the first sequel to a Disney animated movie! Came smack in between Little Mermaid and Beauty and the Beast, was just as good and just as gorgeous, but I barely EVER see it listed with the other Disney Renaissance films and that's a crime, frankly.
Make sure you don't accidentally punish people for communicating their needs and boundaries. When someone cares enough to have the uncomfortable conversation, that's a compliment and a clear sign that they are invested in the relationship. Yes of course it's uncomfortable to hear that something you've been doing has been upsetting someone you care about when that was never your intention, but people generally only bother to have these conversations with the people they want to keep around - the people they trust to care. If they just didn't like you, they'd probably just try to avoid you. So make sure you don't make it into a more punishing experience than it has to be. Try to see the care and the trust behind the criticism, even when it triggers uncomfortable emotions. It's a good sign that they're there telling you.
Y'all ever think about the way video game bosses are designed to lose? How the bombastic soundtracks, the impressive displays of villainy, the teeth-rattling power of their attacks, are at once engineered not just to sell you on how unfathomably strong and vile they are, but also to make the player's inevitable victory all the sweeter?
Viewed this way, a boss battle is more like a choreographed dance - they call, you respond and counter-call. The trick is to learn the steps - once you know where to move, when to strike, when to defend and how to best allocate your resources, victory is not just achievable but actually almost impossible to avoid. You cannot help but recite the winning plays, over and again, because that is what the dance demands of you both - and is there not a savage sort of beauty in such a thing?
Is it any wonder then that we look back on these bosses so fondly, almost as if they were old friends? We danced together once, and oh what fun we had while doing it!
It's so nice to see black men be vulnerable and fun.