I've been trying to listen to my inner voice lately, and I've found that it's very quiet. Just a whisper, really. I've been leading such a loud life, full of cocktail parties, music, online media, and activity, that I think this little voice has been drowned out. But this week I followed up on a resolution to be more contemplative; I pushed all those loud influences out and just lived quietly for an hour or two each day. No people, no computer, no music, no chores, no home improvement. Just me.
Faintly, when I'm alone, when I'm not busy, I sometimes catch a hint of an urge. An idea, just an inclination, sometimes subliminal such that I don't even realize it was there until later. The things these quiet voices say have the ring of truth.
It appears that I've become very good at distracting myself. Now I have to learn to listen.
Anticipating: The Greenhouse Tavern on East 4th
We ran into chef Jonathon Sawyer at the recent benefit for the Cleveland Film Festival, "Food for Thought" (here are some more events in the series) held at the Taxel family studios. Laura Taxel writes the excellent book Cleveland Ethnic Eats, now in its seventh edition.
That night, four of the area's many great chefs talked about their favorite food films. Jon was the only one who didn't have a restaurant; he had recently left Bar Cento (attached to the Bier Markt) to start The Greenhouse Tavern. But never fear - we were told he left Bar Cento his recipe for french fries fried in duck fat. I can testify that these are worth the pilgrimage.
On the restaurant's blog, this writeup from CoolCleveland describes the Greenhouse as a green restaurant--a local food effort from the ground up. Jon spoke passionately, and realistically, about making great food and helping the region at the same time.
He did not, however, mention my favorite food film: The Cook, The Thief, His Wife, and Her Lover. Though if I recall correctly, Fahrenheit's Rocco Whalen did. (If I ever start a rock band, we'll be The Cook, The Thief, His Wife, and Their Drummer.)
Whew! That took a long time to write - but it's an interconnected world, isn't it?
That night, four of the area's many great chefs talked about their favorite food films. Jon was the only one who didn't have a restaurant; he had recently left Bar Cento (attached to the Bier Markt) to start The Greenhouse Tavern. But never fear - we were told he left Bar Cento his recipe for french fries fried in duck fat. I can testify that these are worth the pilgrimage.
On the restaurant's blog, this writeup from CoolCleveland describes the Greenhouse as a green restaurant--a local food effort from the ground up. Jon spoke passionately, and realistically, about making great food and helping the region at the same time.
He did not, however, mention my favorite food film: The Cook, The Thief, His Wife, and Her Lover. Though if I recall correctly, Fahrenheit's Rocco Whalen did. (If I ever start a rock band, we'll be The Cook, The Thief, His Wife, and Their Drummer.)
Whew! That took a long time to write - but it's an interconnected world, isn't it?
So You Got A Scientist, Part III: Motivation
By now you may be wondering how to get your scientist to do something useful. This again comes down to money--some for him in exchange for some for you.
Inform your scientist that he cannot build his next toy until he proves that his last one works. Tell him that the only way he can prove it works is empirically (this is a very important word that you must use, and use correctly, with your scientist), by using it to make a new product that people will pay folding money for.
You will probably have to get engineers involved here, and they are a whole different species, but if you fancy yourself a cutting edge corporation, you cannot get innovation out of bureaucrats.
Inform your scientist that he cannot build his next toy until he proves that his last one works. Tell him that the only way he can prove it works is empirically (this is a very important word that you must use, and use correctly, with your scientist), by using it to make a new product that people will pay folding money for.
You will probably have to get engineers involved here, and they are a whole different species, but if you fancy yourself a cutting edge corporation, you cannot get innovation out of bureaucrats.
So You Got A Scientist, Part II: Maintenance
It may happen that occasionally your scientist will forget to shower. That morning he may have become fascinated by something he saw on the wall or thought of on the toilet--he's not actively trying to annoy anyone--and neglected certain basics. 
If this occurs, have someone (not a wine lover) engage the scientist in conversation and suggest that they build an artifical nose to alert them when a shower is needed. This artificial nose should be calibrated against real noses, starting that day.
You might imagine that the scientist will get the hint and make a point of bathing. No. Scientists do not get hints. They do, however, build things, and there is a fair chance that yours will actually build an artificial nose. Problem solved.
If this occurs, have someone (not a wine lover) engage the scientist in conversation and suggest that they build an artifical nose to alert them when a shower is needed. This artificial nose should be calibrated against real noses, starting that day. You might imagine that the scientist will get the hint and make a point of bathing. No. Scientists do not get hints. They do, however, build things, and there is a fair chance that yours will actually build an artificial nose. Problem solved.
So You Got A Scientist, Part I: Care and Feeding
Why get a scientist? If you are a technical company, your meetings with other companies will involve many kinds of hooey. You are probably very good at business hooey, but you may have found that the technical hooey your engineers provide is not sufficiently intimidating, or that your consultants' hooey is too expensive. An in-house scientist can provide you with a never-ending source of exotic nonsense. Your task is to direct this enthusiastic fountain of physics fanfiction to create products.
Upon arrival, your scientist will inspect your facilities and then probably request large sums of money. Money is a regrettable necessity, but some care is called for here. Scientists have been known to use money to dig giant holes in the ground and fill them with rows of oddly shaped metal objects, like clay soldiers in a Chinese tomb. The best approach is to suggest that the scientist personally build whatever he needs. This may be met with some grumbling about technicians and machinists, but trust me, he does his own oil changes. Scientist are professional dilettantes, having just enough manual skills to get by in almost any activity. Restrict him to the McMaster-Carr catalog, and you won't go broke.
Ta-daa!
Upon arrival, your scientist will inspect your facilities and then probably request large sums of money. Money is a regrettable necessity, but some care is called for here. Scientists have been known to use money to dig giant holes in the ground and fill them with rows of oddly shaped metal objects, like clay soldiers in a Chinese tomb. The best approach is to suggest that the scientist personally build whatever he needs. This may be met with some grumbling about technicians and machinists, but trust me, he does his own oil changes. Scientist are professional dilettantes, having just enough manual skills to get by in almost any activity. Restrict him to the McMaster-Carr catalog, and you won't go broke.
Ta-daa!
The upside-down fire
Tim Ferriss has posted a counterintuitive way to light a fire in a fireplace: upside down. It reminds me of BoingBoing's advice to eat bananas backwards.
Why does an upside down fire work? If you build it with no spaces between the pieces of wood, then the embers of each layer will rest on, and heat, the layer below it. In contrast, if you put the paper and kindling on the bottom, then half of their heat radiates towards the floor, and the pieces fall out through the holes in the grate while they're still hot.
Remember that carload of firewood I bought recently? I've burned quite a bit of it, but been frustrated that it's not nearly as dry as the grocery-store stuff. It hisses and steams, the fire isn't as bright and warm as it should be, and sometimes it's nearly impossible to light. I'll try Tim's technique.
Why does an upside down fire work? If you build it with no spaces between the pieces of wood, then the embers of each layer will rest on, and heat, the layer below it. In contrast, if you put the paper and kindling on the bottom, then half of their heat radiates towards the floor, and the pieces fall out through the holes in the grate while they're still hot.
Remember that carload of firewood I bought recently? I've burned quite a bit of it, but been frustrated that it's not nearly as dry as the grocery-store stuff. It hisses and steams, the fire isn't as bright and warm as it should be, and sometimes it's nearly impossible to light. I'll try Tim's technique.
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