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This is a scene from MiloΕ‘ Forman’s 1971 film, Taking Off, in which a support group of “square” parents meet to try and understand their children who have run away from home. What a great scene. Unfortunately, the entire movie seems quite difficult to find these days. It’s not streaming anywhere and this Blu-ray is $45. (via @dunstan)
Aardman’s films and shows (particularly Shaun the Sheep) are some of my favorite things to watch with the kids. Animator Merlin Crossingham shares how the Gromit character is built, from his stainless steel skeleton on up.
In the first film, A Grand Day Out, Nick was going to make Gromit speak and had planned a whole mouth design. The first time he animated Gromit, however, he found that the way the character could communicate using body language and expressive eyebrows was much more powerful than by speaking. So he made a snap decision not to give Gromit a voice, which he’s stuck to. Our good animators are able to let you know instantly what the model is thinking or doing.
(via @bdeskin)
This video about how not to get screwed buying a used car crams an astounding amount of good information into three minutes.
Update: Bold claim by Robin Sloan on Twitter:
The calm density of this video is way more “future of visual communication” than 99% of claimants to that title
I agree. That video contained more information than a 44-minute episode of Mythbusters but the pace and energy were more relaxed.
The latest video from Primitive Technology (previously, awesome) is about making a bow and set of arrows from scratch.
The bow is 1.25 m (55 inches) long and shoots 60 cm (2 feet) long arrows. I don’t know the draw weight β safe to say greater than 15 kg (35 pounds) perhaps? The stave was made from a tree that was cut with a stone axe and split in half with a stone chisel. I don’t know it’s name but it’s common here and is the same wood I use for axe handles.
I love how these videos are shot and edited. The editing feels very contemporary β quick-fire pacing with very little superfluous material β but the lack of narration, dialogue, or explanatory text feels old school. Reminds me of the super-effective and efficient Buzzfeed Tasty vids.
If you left the house with a lemon, some copper clips, some zinc nails, some wire, and steel wool but somehow forgot your matches, you can still start a fire. I imagine if you had a large enough lemon and enough wire and metal bits, you could also jumpstart a car or a human heart. (via @kathrynyu)
Gordon Ramsay shows us how to chop an onion, cook rice, debone a fish, cook pasta, and sharpen a knife. We’ve been watching a lot of Gordon Ramsay videos at our house recently. My daughter’s class is studying how restaurants work1 β they’re operating a real restaurant in their classroom today β so she’s been really curious about food.
On a recent weekend when it was just the two of us, we watched Ramsay cook his soft-scrambled eggs (and then made them the next morning), which sent us down a rabbit hole of beef wellington, tacos, turkey, and donuts. If you’ve only ever seen him yelling at mediocre chefs and restaurant owners on TV, you should give his cooking videos a try…he’s a super engaging chef that gets you excited about food and cooking.
The kids’ school is big on social studies. As the students move through the grades, they first study the school, then their block, their neighborhood, Manhattan, Mannahatta (same location but adding the dimension of time), and eventually the country and wider world. Minna’s group is studying the neighborhood this year and to that end have visited several local businesses, including restaurants, to observe their role in the neighborhood dynamic.β©
Aaron Bleyaert lost 80 pounds, got in shape, and wrote about how he did it in four easy steps on his Tumblr.
3.) HAVE YOUR HEART BROKEN
And not just broken; shattered. Into itsy bitsy tiny little pieces, by a girl who never loved you and never will.
Now he’s turned that experience into a short film that showed at Sundance. Watch for the Conan O’Brien cameo.
My new favorite YouTube channel is called Primitive Technology. It features mostly silent videos of an Australian man making and building things using only Stone Age technology. He built a hut out of mud, sticks, and leaves:
He made his own charcoal:
To make the charcoal the wood was broken up and stacked in to a mound with the largest pieces in the center and smaller sticks and leaves on the out side. The mound was coated in mud and a hole was left in the top while 8 smaller air holes were made around the base of the mound. A fire was kindled in the top of the mound using hot coals from the fire and the burning process began.
He’s also made an axe, a sling, baskets, and a cord drill for starting fires…all completely from scratch. Here’s the accompanying blog. (via @craigmod & sarah)
From the NY Times and Redglass Pictures, a video in which political advisor Mark McKinnon details how to win an election. His short answer: “successful campaigns tell a good story”. My “favorite” part is after discussing his irresponsible fear-mongering campaign for Bush in 2004, McKinnon talks about bowing out of the McCain campaign because he believed Obama was a good man and good for the country and he didn’t want to smear him. Wish he could have moved procuring a conscience up a few years. NSFW if you, like me, see George W. Bush and involuntarily start loudly swearing like a sailor.
I love watching Gordon Ramsay make scrambled eggs. I first saw this video years ago and, possibly because I am an idiot, have yet to attempt these eggs at home. You and me, eggs, next weekend.
P.S. Jean-Georges Vongerichten makes scrambled eggs in a very similar way. Not quite soft-scrambled…Serious Eats calls them fancy French spoonable eggs.
P.P.S. Anyone have a square Japanese omelette pan I can borrow?
P.P.P.S. In Jiro Dreams of Sushi (now on Netflix!), an apprentice talks about making tamagoyaki (Japanese omelette) over 200 times before Jiro declared it good enough to serve in his restaurant.
That apprentice, Daisuke Nakazawa, is now the head chef at Sushi Nakazawa, one of the five NYC restaurants that currently has a four-star rating from the NY Times (along with the aforementioned Jean-Georges and not along with Per Se, which recently got dunce capped down to 2 stars by populist hero Pete Wells).
After 11 years, the WireTap radio show is coming to an end. As a farewell, they put together a video of people giving advice to their younger counterparts.
Dear 6-year-old,
Training wheels are for babies. Just let go already.
Regards,
A 7-year-old.
Dear 7-year-old,
Stay weird.
Signed,
An 8-year-old.
This video is magical…give it 20 seconds and you can’t help but watch the whole thing. (via a cup of jo)
Matt Might, who is a professor in computer science at the University of Utah and a professor at the Harvard Medical School, responded to a question on Quora about minimizing the chances of having a disabled child and ended up answering two seemingly unrelated questions as well: How do you get tenure? and How do you live the good life? Long story short: he got tenure and started living the good life because he had a disabled child. But you should read the long story; it’s worth it.
My son forced me to systematically examine what matters in life β what really matters β and in the end, I came to appreciate a quote from his namesake, Bertrand Russell, more than I could have ever imagined:
“The good life is one inspired by love and guided by knowledge.”
My first year as a tenure-track professor cannot be described as anything other than an abject failure. I was so desperate to publish and raise funds that I began thin-slicing my research and submitting lots of poor quality papers and grant proposals.
I must have had a dozen rejections in a row that year. It sucked.
I remember huddling on the porch at the end of that year with my wife, telling her, “Well, I’ll at least have a job for six more years.”
I looked at my young son, cuddled in her arms. I saw his very existence hung in the balance between knowledge and ignorance.
Then it hit me: Life is too precious and too fleeting to waste my time on bullshit like tenure. I didn’t become a professor to get tenure. I became a professor to make the world better through science. From this day forward, I will spend my time on problems and solutions that will matter. I will make a difference.
I stopped working on problems for the sole purpose of notching up a publication. I shifted gears to cybersecurity. I found a project on cancer in the med school. I joined a project in chemical engineering using super-computing to fight global warming.
Suddenly, my papers started getting accepted.
You may remember Might and his son from a recent New Yorker article on people with ultra-rare diseases.
Larch Wood Enterprises is a Nova Scotian company specializing in the manufacture of cutting boards from end grain wood…that is, the top surface of the board shows the rings of the tree. Not only that, but each row on the board is cut from the same stick of wood so you can see how the grain changes through the tree. It’s tough to explain…just watch how they make ‘em.
End Grain is when the individual boards of wood are arranged so that the grain of the wood (the growth rings) runs vertically (up and down). This puts one end of each board up so that the cutting surface is actually the end of many individual pieces of wood. With the grain aligned in this manner (up and down), when the knife strikes the surface during cutting, the grain of the wood actually separates and then closes when the knife is removed. This accounts for the self-healing aspect of the end-grain surface. The wood itself is not cut, but instead you are cutting between the fibers.
A medium sized board costs $220 but if you can pass it on to your grandkids, perhaps it’s worth the price to upgrade yourself. (via devour)
As something of an expert on the topic, I thought this New York Magazine piece about spending time alone in the Big Apple is pretty good. The opening of the piece gets at why busy, crowded NYC is actually a good place for an introvert to be:
Being alone here is a state of mind, a perpetual choice, and an occasional imposition, a burden, and a gift β and sometimes the very best way to meet a fellow stranger. “Every form of human expressiveness is on display,” Vivian Gornick writes of walking the streets by herself, “and I am free to look it right in the face, or avert my eyes if I wish.”
And this tip on the Empire State Building is one for the ol’ bucket list:
A lot of people don’t know this, but the Empire State Building is open until 2 a.m. The last elevator leaves at 1:15. If you go up then, it’s empty, it’s beautiful, and the city sounds like the ocean.
Each year, using traditional Incan techniques, communities along a canyon in Peru rebuild a rope bridge that has been in continuous use for hundreds of years.
That you can take thousands of thin grass stalks and, through the careful application of engineering and hard work, make them strong enough to hold the weight of several people over a canyon still seems magical. (via cynical-c)
From Zerega Pasta, a video that shows, in slow motion, how farfalle (aka bow-tie pasta) is made at their factory.
Incredible combination of precision and quickness.
Man at Arms is a YouTube show in which real-life weapons from movies and TV shows are recreated. Recently they made the Bride’s Hattori Hanzo sword from Kill Bill. They started from scratch by building a furnace from before the Edo period (before 1603) to smelt the iron ore.
I know zero about swords, but it looks like these guys really did their homework in making as close to a traditional katana blade as they could. (via devour)
Chef and TV personality Jamie Oliver shows three different techniques for chopping onions, including the dead simple “crystals” method.
As the old saying goes, it is sometimes unpleasant to watch the sausage being made. But not as unpleasant as watching the olive loaf being made.
(via digg)
Whenever I watch videos of how things are made, I marvel at the cleverness of the manufacturing machines. Retired engineer Duc Thang Nguyen has created over 1700 3D animations showing how all sorts of different mechanisms work…gears, linkages, drives, clutches, and couplings. Here are a few examples to whet your appetite.
(via make)
As you know, I love videos of how stuff is made. (See below.) Well, I just discovered this treasure trove of more than 300 14-minute videos from a Japanese show called The Making: playlist #1, playlist #2. Each video shows how a different thing is made, from wires to sugar to trophies to cheese and all of them are dialogue-free. Here’s the one on how 55-gallon drums are made:
I can’t wait to show some of these to the kids. Their favorite online video, which they request weekly, is this one on how croissants are made.
When I was a kid, maybe 12 or 13 years old, I watched this program on PBS that showed how a snack food manufacturer came up with a new snack food, from design to manufacturing. The thing that stuck with me the most was that they showed a number of the missteps in-between…like they tried a certain shape with a certain filling and it didn’t work out in taste tests, that sort of thing. I LOVED seeing that trial and error in action. I only saw the show once, but it’s one of my most vivid childhood TV memories. Maybe it’s why I ended up becoming a designer?
Wait, wait! Holy shit, holy shit! I found the show! It was a NOVA program called How to Create a Junk Food that aired in 1988, when I was 14. I couldn’t find the video or even a clip, but here’s a review in the LA Times.
The ultimate weapon is the flavorist, a 20th-Century alchemist who analyzes natural things like Danish blue cheese or barbecued beef, reconstructs them chemically in the lab and produces their essences to punch up the taste of bland fillings.
Marketing and technology co-produce a croissant-dough cone with a moist meat or cheese filling that appears perfect. But when they test it on the mouths of real consumers (English housewives), it’s a bloomin’ flop.
Undaunted, the technologists go back to their gizmos and test tubes. After doing such goofy things as gluing electrodes to a chewer’s cheeks to get “chew profiles” of different fillings, they come up with a second prototype, Crack a Snack. The wheat-cracker wrapped “savory tube” is called a “triumph of food engineering,” which, we’re warned, if it is given the proper image, “there’s little doubt we’ll buy it.”
New Scientist wrote about Crack a Snack around the same time.
So yeah, now you know I’m the sort of kid who gleefully watched food engineering documentaries on PBS at 14. But you probably already suspected as much. (via @go)
I’ve never looked closely at my dishwasher’s instruction manual before, but apparently all the manuals tell you how best to load the dishwasher. Joe Clark went through a bunch these manuals and compiled screenshots of the “Loading Your Dishwasher” pages and put them on Flickr.
The first part of this video, the bit with the molten sugar and cooling table, is the most interesting, but the whole thing is worth a watch.
Reminds me of the lettered rock made at Teddy Grays.
I’ve read a lot about introverts and extroverts over the years (posted this back in Feb 2003 for example), but this list (found here) of how to care for introverts still hit me like a pile of bricks.
1. Respect their need for privacy.
2. Never embarrass them in public.
3. Let them observe first in new situations.
4. Give them time to think; don’t demand instant answers.
5. Don’t interrupt them.
6. Give them advance notice of expected changes in their lives.
7. Give them 15 minute warnings to finish whatever they are doing.
8. Reprimand them privately.
9. Teach them new skills privately.
10. Enable them to find one best friend who has similar interests & abilities.
11. Don’t push them to make lots of friends.
12. Respect their introversion; don’t try to remake them into extroverts.
It’s just dawned on me that when something goes wrong in my life, it’s often one of the things on this list that’s the culprit, especially #4 and #6. And #2 pretty much explains my middle and high school experience. Has anyone read Susan Caine’s Quiet: The Power of Introverts in a World That Can’t Stop Talking? I’ve heard great things about it, but haven’t had a chance to read yet. Thinking I should bump it to the top of my queue. Holy crap, it’s only $2.99 for Kindle…BOUGHT. (via @arainert)
Wow, the art of making marbled paper, a short film from 1970. Charmingly British, just like the film about the Teddy Grays candy factory or the putter togetherer of scissors. Super cool how the inks are placed on a water bath, swirled expertly to make patterns, and then transferred to the paper.
Also of note: the segment on the conservation of old books starting at around 9:55…I never knew they took them apart like that to dunk the pages in water! Sadly, the Cockerell Bindery ceased operation in the late 1980s with the death of Sydney Cockerell and its contents were sold at auction. (thx, matt)
Gear Patrol visited 12 whiskey distilleries (including Buffalo Trace, Maker’s Mark, and Jim Beam) to find out how bourbon is made.
Cool. Some of that I knew, and some I didn’t. My favorite detail is how the placement of the barrel in the aging room can affect the flavor of the bourbon within. Just like cheese. (via digg)
In 2012, Joe Ayoob broke the world record for the longest distance paper airplane flight with a plane designed by John Collins. In this video, Collins demonstrates how to fold that plane, the Suzanne.
Directions for the design are also available in Collins’ New World Champion Paper Airplane Book.
Christine Muhlke talks to several different chefs and writers about how they approach writing recipes.
The goal should be that the reader can make the recipe his or her own β that the instructions are clear and good enough that after a few tries, he or she can improvise to please themselves. The chef gives ideas so that the cook can profit. It’s not dictation; it’s inspiration.
I wasn’t expecting too much of this video about how to eat sushi, but it’s actually pretty good. It features Naomichi Yasuda of the highly regard Sushi Yasuda in Manhattan making sushi for a newbie and telling him how it should be eaten.
This Old House + Jiro Dreams of Sushi = this video.
Update: Another perspective on how sushi should be eaten comes from Tom Downey, who shares the 10 commandments of the owner of Tokyo’s Yajima Sushi.
There were open spots at the counter. But the chef, Susumu Yajima, instructed me to take a seat nearby and wait. Eventually I was summoned to a place directly in front of him, and the attack began: Piece after piece in rapid succession, as Yajima barked orders at me.
“Eat now!” he said, milliseconds after passing me a glistening slice of buri (amberjack) atop shari (the finger of rice that forms the base of nigiri sushi). “Use your hand!” he upbraided me, as I reached for my chopsticks. He even instructed me to half-chew one piece before washing it down with sake.
Tom Chiarella shares his rules for giving a eulogy.
It may hurt to write it. And reading it? For some, that’s the worst part. The world might spin a little, and everything familiar to you might fade for a few minutes. But remember, remind yourself as you stand there, you are the lucky one.
And that’s not because you aren’t dead. You were selected. You get to stand, face the group, the family, the world, and add it up. You’re being asked to do something at the very moment when nothing can be done. You get the last word in the attempt to define the outlines of a life. I don’t care what you say, bub: That is a gift.
This rule surprised me:
You must make them laugh. Laughs are a pivot point in a funeral. They are your responsibility. The best laughs come by forcing people not to idealize the dead. In order to do this, you have to be willing to tell a story, at the closing of which you draw conclusions that no one expects.
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