The art of pizza
The latest example of how Abundance (See Chapter 2 of AWNM) is turning utlitarian tools into objets d’art: Frankie Flood’s designer pizza cutters: (Thanks to Steve Epstein, Boing Boing, and Gizmodo for this one.)
Now the MBA wants to be the new MBA
MBA programs are “getting extreme makeovers” reports USAToday.com. The goal of these reforms: To mint fewer left-brained technicians and more whole-minded business thinkers.
Ode to A Whole New Mind
Ode — the best magazine you never heard of — discusses A Whole New Mind in its newest issue. (Learn more about Ode here.)
Midnight in the garden of art and design
Yesterday I made my first visit ever to Savannah, Georgia. Two observations. First, Savannah is one of the few places I’ve been to lately that looks like itself. It has its own authentic aesthetic and personality — town squares, Spanish moss, nifty architecture — and doesn’t seem like just another incarnation of Anywhere, USA. Second,
Is this an old folks’ home?
No. You’ll find these rocking chairs next to Gate 10 at the Savannah International Airport. First came airport food that was actually edible. (Think Wolfgang Puck Pizza at Ohare.) Now perhaps we’ll start seeing airport furniture that is actually sittable.
RSS
We’ll have it soon. I promise. As someone chided me, “a blog without RSS is just a web site.” Ouch. I’m also getting beaten up over this deficiency in the comments section of TomPeters.com, where you can read a new interview about the new book.
Management by leaving people alone
I just heard about a fascinating new paper by the well-known German economist (well-known for German economists, that is) Armin Frank. In a recent study Frank found that the worst way to induce excellent performance in employees was to supervise them. The more supervision a boss slathered on, the more the employee felt distrusted–and the
The creation of the first instance
My friend Bill Tulloh, an economist affiliated with George Mason University, offers a very smart reframing of the core argument of A Whole New Mind. I’ll quote his email at length — because I wish I’d come up with it myself: “The key trend, as I see it, is that the cost of creating additional
Burnt ends and Barnhart
In Kansas City, I had lunch with my old pal, Aaron Barnhart, the Kansas City Star‘s estimable TV critic. Aaron said that the lunch of choice in KC was barbecue — and that the barb of choice was a sandwich called “burnt ends.” Here’s a photo of what I ordered (and ate): Don’t know exactly