Friday, April 5, 2013

It’s a Sign from God




And she would know: The Melbourne, Florida, woman admitted to consuming up to three pounds of Goldfish crackers in a single week.

Burke immediately placed the "Christ cracker" in a padded earring box and phoned up Pepperidge Farm to see if perhaps they were issuing a limited edition Pareidolia-themed variety of their classic snack to coincide with Easter.
"They called me back and said there's no way this could have been printed like that in the factory," she recalled.
Which obviously left her with only one conclusion to jump to.
"I believe that it's a sign, a sign from God, that ... he is still in our life every day and he wants to show that to his people," Burke said.
And her pastor, D. Scott Worth, concurs.
"I think it's a sign," he told WKMG. "I think it points to, I would hesitate to call it a miracle, but I think it points to the miracle, which is Jesus Christ defeated death. And that's what Easter is all about."
Let us pray.

Watch What Happens When You Cross A Zoetrope With A Carnival Ride YOU KNOW HOW CARNIVAL RIDES

YOU KNOW HOW CARNIVAL RIDES MAKE THE WORLD BLUR? WHAT IF THAT BLUR ACTUALLY CONTAINED A SECRET IMAGE?

Thursday, April 4, 2013



Thomas Keller On Why Passion Shouldn’t Drive You

ASIDES

ONE OF AMERICA’S GREATEST CHEFS EXPLAINS WHY PASSION ISN’T THE DRIVING FORCE OF HIS WORK.
Even if you aren’t a foodie, chances are, you’ve heard the name Thomas Keller--the creative culinary force behind The French LaundryPer Se andBouchon. A while back, I interviewed Keller for a piece on culinary schools published in Lucky Peach. But as with any article, a lot was left on the cutting room floor.
The best bit was a surprising tangent about passion versus desire. It’s one of those things that’s haunted me--in a good way!--ever since. And rather than let them rot away inside a Google doc, I thought I’d share Keller’s thoughts here with you:
It’s not about passion. Passion is something that we tend to overemphasize, that we certainly place too much importance on. Passion ebbs and flows. To me, it’s about desire. If you have constant, unwavering desire to be a cook, then you’ll be a great cook. If it’s only about passion, sometimes you’ll be good and sometimes you won’t. You’ve got to come in every day with a strong desire. With passion, if you see the first asparagus of the springtime and you become passionate about it, so much the better, but three weeks later, when you’ve seen that asparagus every day now, passions have subsided. What’s going to make you treat the asparagus the same? It’s the desire.
Of course, while Keller’s words refer specifically to cooking, there’s no reason this philosophy couldn’t be applied to your craft, whatever it may be. Because while anyone can do impressive work during those fleeting moments of inspiration fueled by a particularly good cup of coffee, it’s the love for the grind that make the good consistently great. Or so I’m told

Wednesday, April 3, 2013

sleep is more important than food


filed in  on march 26, 2013 by tony schwartz
Let's cut to the chase.
Say you decide to go on a fast, and so you effectively starve yourself for a week. At the end of seven days, how would you be feeling? You'd probably be hungry, perhaps a little weak, and almost certainly somewhat thinner. But basically you'd be fine.
Now let's say you deprive yourself of sleep for a week. Not so good. After several days, you'd be almost completely unable to function. That's why Amnesty International lists sleep deprivation as a form of torture.
Here's what former Israeli Prime Minister Menachem Begin had to say in his memoir White Nights about the experience of being deprived of sleep in a KGB prison: "In the head of the interrogated prisoner a haze begins to form. His spirit is wearied to death, his legs are unsteady, and he has one sole desire: to sleep ... Anyone who has experienced this desire knows that not even hunger and thirst are comparable with it."
So why is sleep one of the first things we're willing to sacrifice as the demands in our lives keep rising? We continue to live by a remarkably durable myth: sleeping one hour less will give us one more hour of productivity. In reality, the research suggests that even small amounts of sleep deprivation take a significant toll on our health, our mood, our cognitive capacity and our productivity.
Many of the effects we suffer are invisible. Insufficient sleep, for example, deeply impairs our ability to consolidate and stabilize learning that occurs during the waking day. In other words, it wreaks havoc on our memory.
So how much sleep do you need? When researchers put test subjects in environments without clocks or windows and ask them to sleep any time they feel tired, 95 percent sleep between seven and eight hours out of every 24. Another 2.5 percent sleep more than eight hours. That means just 2.5 percent of us require less than 7 hours of night a sleep to feel fully rested. That's 1 out of every 40 people.
When I ask people in my talks how many had fewer than 7 hours of sleep several nights during the past week, the vast majority raise their hands. That's true whether it's an audience of corporate executives, teachers, cops or government workers. We've literally lost touch with what it feels like to be fully awake.
Great performers are an exception. Typically, they sleep significantly more than the rest of us. In Anders Ericcson's famous study of violinists, the top performers slept an average of 8 ½ hours out of every 24, including a 20 to 30 minute midafternoon nap some 2 hours a day more than the average American.
The top violinists also reported that except for practice itself, sleep was the second most important factor in improving as violinists.
As I began to gather research about sleep, I felt increasingly compelled to give it higher priority in my own life. Today, I go to great lengths to assure that I get at least 8 hours every night, and ideally between 8 ½ and 9, even when I'm traveling.
I still take the overnight "redeye" from California to New York, but I'm asleep by takeoff — even if takes an Ambien. When I get home at 6 or 7 a.m., I go right to bed until I've had my 8 hours. What I've learned about those days is that I'd rather work at 100 percent for 5 or 6 hours, than at 60 percent for 8 or 9 hours.
With sufficient sleep, I feel better, I work with more focus, and I manage my emotions better, which is good for everyone around me. I dislike having even a single day where I haven't gotten enough sleep, because the impact is immediate and unavoidable. On the rare days that I don't get enough, I try hard to get at least a 20-30 minute nap in the afternoon. That's a big help.

Here are three tips to improve the quantity and quality of your sleep:
  • Go to bed earlier — and at a set time. Sounds obvious right? The problem is there's no alternative. You're already waking up at the latest possible time you think is acceptable. If you don't ritualize a specific bedtime, you'll end up finding ways to stay up later, just the way you do now.
     
  • Start winding down at least 45 minutes before you turn out the light. You won't fall asleep if you're all wound up from answering email, or doing other work. Create a ritual around drinking a cup of herbal tea, or listening to music that helps you relax, or reading a dull book.
     
  • Write down what's on your mind — especially unfinished to-do's and unresolved issues — just before you go to bed. If you leave items in your working memory, they'll make it harder to fall asleep, and you'll end up ruminating about them if you should wake up during the night.

This Super Local Brooklyn Whole Foods Will Have A 20,000-Square-Foot Rooftop Greenhouse


Whole Foods is teaming up with rooftop garden company Gotham Greens for its next New York location. When the lettuce only has to come down a staircase from the roof, that’s about as local as you can get.
The Whole Foods scheduled to open this fall in Brooklyn won’t look like all the other iterations of the upscale grocery chain--it will have a 20,000-square-foot greenhouse on its roof. Welcome to the ultimate locavore grocery store.
Rooftop farms are no longer a novelty in cities, where residents are increasingly coming to the conclusion that it makes more sense to grow their own produce than to get it shipped in from elsewhere. These farms are a feel-good solution to the food miles problem for urban locavores, which is why Whole Foods--the preferred shopping destination of locavores with a little extra cash to spare--started buying greens a few years ago for its New York City locations from Gotham Greens, a company that grows produce for restaurant and retail clients in a Greenpoint, Brooklyn rooftop greenhouse
This week, Whole Foods announced that it’s going a step further, teaming up with Gotham Greens to build the first commercial-scale greenhouse farm in the U.S. that’s attached to a retail grocery store. The hydroponic farm will produce leafy greens, basil, and unlike the Greenpoint greenhouse, vine crops like tomatoes and cucumbers. As you might imagine, the produce arrives on store shelves much quicker than if it had come from an outside farm; in some cases, crops can make their way downstairs to the store in just 20 minutes.
"Just coming from a customer perspective, living in New York City and buying their product, it’s amazing how long you can have [Gotham Greens produce] in your refrigerator," says Tristam Coffin, Whole Foods Market’s Green Mission Specialist. Whole Foods will distribute the greenhouse produce, which Coffin says will be "competitively priced," to other New York City Whole Foods locations (there are eight in total) as well.
The partnership is a smart deal for Whole Foods. Gotham Greens is paying to build the greenhouse, and the grocery chain will simply buy the pesticide-free produce as they would from any other farm. If Whole Foods decides that it can’t handle all the vegetables emerging from the greenhouse, Gotham Greens can sell the excess produce to other clients. "We’re providing them with a ready rooftop," explains Coffin.
It’s an exciting announcement for customers, too. They get the ultimate locally grown produce--and they can feel better about their food security. After Hurricane Sandy, Gotham Greens was able to continue selling produce from its Greenpoint facility. Presumably the Whole Foods greenhouse will be able to do the same after future disasters.
Whole Foods hasn’t made any specific plans yet, but the Brooklyn greenhouse could be the first of many. "We’re ready to get one under our belt and then explore other options," says Coffin. "There’s potential for growing this out in different parts of the country."




Tuesday, April 2, 2013


WHY YOUR COMPANY'S WORST PERFORMERS ARE HAPPY AS CLAMS

IT SEEMS PARADOXICAL, BUT THE WORSE PERFORMING A WORKER, THE HAPPIER THEY ARE. HERE'S HOW TO FIGURE OUT WHERE THEY'RE HIDING AND GIVE YOUR ORGANIZATION'S REAL STAR PERFORMERS A BOOST.
Your slacker employees may be going to great lengths to avoid doing much at work, but they actually love their jobs. A new study by Leadership IQ found that in 42% of companies, low performers report high levels of engagement. These employees are more motivated and more likely to enjoy working at their organizations than middle and high performers do.
When I first heard this news, I couldn't believe my ears. And then, the light bulb went on. In most organizations, low performers are pretty much left alone. They are happy as clams because no one notices or bothers them. They can just sit there quietly and won’t be discovered as long as no one does anything to alter the terrain. And if someone does come along and notice something isn't quite right, they can bury themselves further in the organization where it will be months and sometimes years before they are discovered. If that weren't scary enough, low performers were also more likely to recommend their company as a great place to work than were others in the organization. Just what a company needs. More low performers.
Mediocre performers can do a really good job of hiding under the surface. Most are experts at busywork, which they bury themselves in to appear busy. The boss usually dashes on by and heads for their ace performer, who by the way is now doing the work of at least two other people. Which probably explains why top performers in these organizations aren't nearly as happy as the lazy clams.
Top performers are exhausted from treading water daily as they try to stay afloat. Many started out wanting to be a big fish in a small pond, but are now rethinking their strategies. Fish, you see, can be caught and held out to dry if they make just one wrong move. Clams? Well, they stand a much better chance of not being found as long as they move with the tides.
According to the study, top performers are stressed out at work and are undervalued by bosses despite making the most effort. Work is often assigned to them because they are the only one the boss can count on. They are afraid to say no and lose their place among the elite in the organization. But at some point, something will give. They will either die of exhaustion or they will be lured away by promises of a better work environment elsewhere. Then what will you do?
It's time to put your clam rakes into action. Look around the organization for tiny bubbling holes that might indicate there is a clam playing Words with Friends buried under all that paperwork. It may not be obvious at first, but do spend some time looking and you're sure to root up a one or two of these guys. Once you are able to locate one low performer, there will most likely be more around the same area. Like clams, low performers prefer to be in groups close to each other.
Once you rid yourself of these low performers you can then seed your organization with a new crop of people who will welcome the opportunity to work alongside other great performers. This will signal to your top performers that you really do care if they sink or swim.

pants. at long last.