So Much Talent

Sometimes I’m just amazed by humanity.  So much drive, passion, imagination, and vision.  So much talent.  Here are a few things that I’m impressed with right now.

Can you take your eyes off of these gorgeous, moody photos?  I can’t.  And I’m just as taken with the message that accompanies the photos: Keep trying.  Persist until you master your craft.

I’m inspired by these words:  “I’d encourage people to take a breath, pause, think, and look. Really look at what they are shooting. Wait for something that moves you, whatever it is.”  Victoria’s old-school film photography is strong, clean, and bold.  And she’s a finalist in the Analog Ambassador Contest this week.

I can’t stop thinking about this blog post on First Slice Pie Café, where dining or subscribing for weekly gourmet meals help to fund high quality meals for homeless people in Chicago.

I’m looking forward to participating in Will Bake For Food on November 12th.  This is a bake sale by Seattle food bloggers to help fight hunger in the Seattle area, with proceeds going to The Emergency Feeding Program.

In the 1960’s, Walter Mischel set up a simple experiment studying self control in four-year olds.  Researchers offered the preschoolers one marshmallow now.  Or if they could wait, they could have two marshmallows later.  Radiolab has a way of making a good story even better.  I listened to this podcast on the treadmill last week and the miles flew by.  Get the podcast here and find out what happened to those four-year olds.

I keep picking up Charcuterie by Michael Ruhlman, and marveling at this meticulous yet poetic tome on the art of sausage-making, smoking, and curing meats.  The recipes are mouthwatering, detailed, accessible, brilliant.  I want to make them all.  Every single one.  This book has led me to have spirited conversations about pork fat and hog casings in the last week, taught me to consider the pitfalls of sinew, and gently led me a few steps further down the path toward pork nirvana.

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5 thoughts on “So Much Talent

  1. Natalie

    Pork nirvana – now that sounds interesting. I don’t know if you are interested but I have set up a sister blog to What We Ate Today called Sweet Pumpkins ( which is going to be dedicated to meat free cooking. I am not turning my back on meat, just trying to get a little more vegetable variety into our diets. Anyway, it would be great if you would sign up and follow us. Your comments are always greatly received.

  2. geraldsexton

    Love that book, and love that you’re working your way toward Pork Nirvana. Try the recipe for Duck Sausage – it’s amazing!


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