March 2, 2010
March 2, 2010
March 2, 2010
February 28, 2010
Yeah, Yeah The Kids Are On Ritalin
"A Stanford Law professor and neuroethicist, Henry Greely, took this line in Nature magazine just over a year ago, arguing that drugs such as Ritalin and Adderall "should be viewed in the same general category as education, good health habits, and information technology - ways that our uniquely innovative species tries to improve itself."
The Sydney Morning Herald
The Sydney Morning Herald
February 28, 2010
February 28, 2010
Metagames: Hack It Your Way
"There's an awesome satisfaction derived from games with no extraneous elements. It's a principal that applies to software in general, especially task-driven software. The more features an application has, the more uneasy a user can feel. This principal is one reason why Apple's products tend to be so satisfying to use. The more limited a product's functionality, the easier one can master it. And feeling like a master of your tools is a wonderful thing."
Sleepover, San Francisco
Sleepover, San Francisco
February 28, 2010
February 28, 2010
Bands Brands Booze
"Alcohol brands advertising at music events is nothing new; however, the alcohol brands are now taking this a step further by becoming event organisers, a trend that is having an increasing presence on the Sydney music scene."
The Sydney Morning Herald
The Sydney Morning Herald
February 28, 2010
Ferran Adrià: The Modern Escoffier
"People often ask me if the style of cooking he pioneered is a trend, fad or flash in the pan. My belief is that every 15 to 20 years, with an obvious bell curve of energy, most professions change. Technology, fine arts, design and yes, cooking, follow the same predictable pattern. A visionary creates the framework for a new genre, others follow and execute, and the residual effects remain, embedded in the cloth of the craft. If we look back to nouvelle cuisine, founded in the early ’70s by Bocuse, Chapel, Troisgros, Guérard, Vergé and Oliver, we see the pattern clearly. Protégés of great chefs eventually forge their own paths to help create a new style. This lineage carried us into the Keller, Bouley, Trotter and Boulud generation in the United States, and subsequently chefs like Wylie Dufresne, Andoni Luis Aduriz, Homaro Cantu and myself forged our own paths."
The New York Times
The New York Times
February 28, 2010
Sydney Small Bar Effort: “Melbourne Is Becoming More Arcane”
"One of the reasons which drives my business more so to Sydney is the feeling that there are people who want to make this happen. In Melbourne, people are culturally fatigued and it's harder to get that local community support which is what makes small bars so great."
The Sydney Morning Herald
The Sydney Morning Herald