Batch Ending Quotes

Public schools were not only created in the interests of industrialism—they were created in the image of industrialism. In many ways, they reflect the factory culture they were designed to support. This is especially true in high schools, where school systems base education on the principles of the assembly line and the efficient division of labor. Schools divide the curriculum into specialist segments: some teachers install math in the students, and others install history. They arrange the day into standard units of time, marked out by the ringing of bells, much like a factory announcing the beginning of the workday and the end of breaks. Students are educated in batches, according to age, as if the most important thing they have in common is their date of manufacture. They are given standardized tests at set points and compared with each other before being sent out onto the market. I realize this isn’t an exact analogy and that it ignores many of the subtleties of the system, but it is close enough.

Similar to siblings, French Fries all stem from the same family, the potato family. Yet each and every one is different. A different shape, a different flavor, a different purpose, etc. Now, despite all these differences, each French fry in the batch will share a similar origin story. However, the outcome will be unique. The point is to have patience with your sibling French fry and realize that life imprints differently on each and every one of us. Some of us will be salty, some of us will be peppered, but in the end we are all just trying to catch up.

If we are not married by within three months time, we shall be the first batch of spinsters in the history of the school," Olivia said in a small voice. "No one has ever ended their fourth season unwed. Except for us." (...)"In the one-hundred-year history of the school, it was bound to happen," Prudence said. "Mathematically speaking.

Without screaming or weeping these people undressed, stood around in family groups, kissed each other, said farewells and waited for a sign from another S.S. man, who stood near the pit, also with a whip in his hand. During the fifteen minutes that I stood near the pit I heard no complaint or plea for mercy… An old woman with snow-white hair was holding a one-year-old child in her arms and singing to it and tickling it. The child was cooing with delight. The parents were looking on with tears in their eyes. The father was holding the hand of a boy about 10 years old and speaking to him softly; the boy was fighting his tears. The father pointed to the sky, stroked his head and seemed to explain something to him. At that moment the S.S. man at the pit shouted something to his comrade. The latter counted off about twenty persons and instructed them to go behind the earth mound… I well remember a girl, slim and with black hair, who, as she passed close to me, pointed to herself and said: “twenty-three years old.” I walked around the mound and found myself confronted by a tremendous grave. People were closely wedged together and lying on top of each other so that only their heads were visible. Nearly all had blood running over their shoulders from their heads. Some of the people were still moving. Some were lifting their arms and turning their heads to show that they were still alive. The pit was already two-thirds full. I estimated that it contained about a thousand people. I looked for the man who did the shooting. He was an S.S. man, who sat at the edge of the narrow end of the pit, his feet dangling into the pit. He had a tommy gun on his knees and was smoking a cigarette. The people, completely naked, went down some steps and clambered over the heads of the people lying there to the place to which the S.S. man directed them. They lay down in front of the dead or wounded people; some caressed those who were still alive and spoke to them in a low voice. Then I heard a series of shots. I looked into the pit and saw that the bodies were twitching or the heads lying already motionless on top of the bodies that lay beneath them. Blood was running from their necks. The next batch was approaching already. They went down into the pit, lined themselves up against the previous victims and were shot. And so it went, batch after batch. The next morning the German engineer returned to the site. I saw about thirty naked people lying near the pit. Some of them were still alive… Later the Jews still alive were ordered to throw the corpses into the pit. Then they themselves had to lie down in this to be shot in the neck… I swear before God that this is the absolute truth.47

For my part, I’d come for the textbook and was glad to have it. Betta’s tortellini are now in my head and my hands. I follow her formula for the dough—an egg for every etto of flour, sneaking in an extra yolk if the mix doesn’t look wet enough. I’ve learned to roll out a sheet until I see the grain of the wood underneath. I let it dry if I’m making tagliatelle; I keep it damp if I’m making tortellini. I make a small batch, roll out a sheet, then another, the rhythm of pasta, each movement like the last one. My mind empties. I think only of the task. Is the dough too sticky? Will it tear? Does the sheet, held between my fingers, feel right? But often I wonder what Betta would think, and, like that, I’m back in that valley with its broken-combed mountain tops and the wolves at night and the ever-present feeling that the world is so much bigger than you, and my mind becomes a jumble of associations, of aunts and a round table and laughter you can’t hear anymore, and I am overcome by a feeling of loss. It is, I concluded, a side effect of this kind of food, one that’s handed down from one generation to another, often in conditions of adversity, that you end up thinking of the dead, that the very stuff that sustains you tastes somehow of mortality.

There will be a cauldron of spiced hot cider, and pumpkin shortbread fingers with caramel and fudge dipping sauces as our freebies, and I've done plenty of special spooky treats. Ladies' fingers, butter cookies the shape of gnarled fingers with almond fingernails and red food coloring on the stump end. I've got meringue ghosts and cups of "graveyard pudding," a dark chocolate pudding layered with dark Oreo cookie crumbs, strewn with gummy worms, and topped with a cookie tombstone. There are chocolate tarantulas, with mini cupcake bodies and legs made out of licorice whips, sitting on spun cotton candy nests. The Pop-Tart flavors of the day are chocolate peanut butter, and pumpkin spice. The chocolate ones are in the shape of bats, and the pumpkin ones in the shape of giant candy corn with orange, yellow, and white icing. And yesterday, after finding a stash of tiny walnut-sized lady apples at the market, I made a huge batch of mini caramel apples.

There's a distinction between telling death reinforce the meaning of life and "living every day as if it were your last." No one can really live that way with out getting locked up. We cannot realistically approach each day as if it were our last. What would you do if you found out you were going to die at the end of this day? Would you do into work? Would you sit and pray_ Would you run around in a panic trying to get out last batch of letters or e-mails? Giving stuff away? I don't know exactly what any of us would do under such circumstances, but it's my guess that it would not feel too comfortable. It would make me feel utterly dejected. I wouldn't know where to turn first.

As he looked around the computer, he realized the PC was acting as the back-end system for the point-of-sale terminals at the restaurant—it collected the day’s credit card transactions and sent them in a single batch every night to the credit card processor. Max found that day’s batch stored as a plain text file, with the full magstripe of every customer card recorded inside. Even better, the system was still storing all the previous batch files, dating back to when the pizza parlor had installed the system about three years earlier.

Why don't you make everybody an Alpha Double Plus while you're about it?" Mustapha Mond laughed. "Because we have no wish to have our throats cut," he answered. "We believe in happiness and stability. A society of Alphas couldn't fail to be unstable and miserable. Imagine a factory staffed by Alphas–that is to say by separate and unrelated individuals of good heredity and conditioned so as to be capable (within limits) of making a free choice and assuming responsibilities. Imagine it!" he repeated. The Savage tried to imagine it, not very successfully. "It's an absurdity. An Alpha-decanted, Alpha-conditioned man would go mad if he had to do Epsilon Semi-Moron work–go mad, or start smashing things up. Alphas can be completely socialized–but only on condition that you make them do Alpha work. Only an Epsilon can be expected to make Epsilon sacrifices, for the good reason that for him they aren't sacrifices; they're the line of least resistance. His conditioning has laid down rails along which he's got to run. He can't help himself; he's foredoomed. Even after decanting, he's still inside a bottle–an invisible bottle of infantile and embryonic fixations. Each one of us, of course," the Controller meditatively continued, "goes through life inside a bottle. But if we happen to be Alphas, our bottles are, relatively speaking, enormous. We should suffer acutely if we were confined in a narrower space. You cannot pour upper-caste champagne-surrogate into lower-caste bottles. It's obvious theoretically. But it has also been proved in actual practice. The result of the Cyprus experiment was convincing." "What was that?" asked the Savage. Mustapha Mond smiled. "Well, you can call it an experiment in rebottling if you like. It began in A.F. 473. The Controllers had the island of Cyprus cleared of all its existing inhabitants and re-colonized with a specially prepared batch of twenty-two thousand Alphas. All agricultural and industrial equipment was handed over to them and they were left to manage their own affairs. The result exactly fulfilled all the theoretical predictions. The land wasn't properly worked; there were strikes in all the factories; the laws were set at naught, orders disobeyed; all the people detailed for a spell of low-grade work were perpetually intriguing for high-grade jobs, and all the people with high-grade jobs were counter-intriguing at all costs to stay where they were. Within six years they were having a first-class civil war. When nineteen out of the twenty-two thousand had been killed, the survivors unanimously petitioned the World Controllers to resume the government of the island. Which they did. And that was the end of the only society of Alphas that the world has ever seen." The Savage sighed, profoundly. "The optimum population," said Mustapha Mond, "is modelled on the iceberg–eight-ninths below the water line, one-ninth above." "And they're happy below the water line?" "Happier than above it.

If you have a good understanding of your own tastes, I recommend that you start adding seasonings in the middle of the cooking process--as I did--in addition to the seasonings that are not conducive to the process of cooking at high temperatures and lose their effect. It’s better for the ingredients and seasonings to know each other and work together to achieve a more desirable flavor. At the same time, if you are not afraid of trouble, you can also add them in small quantities in batches to make multi-layer flavors, although you can‘t taste it without tens of thousands of attempted before.

Many people assume that working from home is like a vacation, where you get to do what you want when you want. This was not the case for me. The demands of eBay put me on the strictest schedule I’d ever endured. Because my auctions were timed, there were very real consequences for missing deadlines. The prime time for auctions to go live was Sunday evening. If mine went up late, that meant my customers, who were likely waiting to pounce on my latest batch of vintage gems, might end up disappointed, instead giving another seller their business. If I took too long to respond to a customer inquiry, she might get impatient, choosing to bid on something else. Shipping orders out late might result in negative feedback, and if I didn’t steam and prep all the clothes the night before a shoot, there wouldn’t be time to get through everything in one day.

McDougall was a certified revolutionary hero, while the Scottish-born cashier, the punctilious and corpulent William Seton, was a Loyalist who had spent the war in the city. In a striking show of bipartisan unity, the most vociferous Sons of Liberty—Marinus Willett, Isaac Sears, and John Lamb—appended their names to the bank’s petition for a state charter. As a triple power at the new bank—a director, the author of its constitution, and its attorney—Hamilton straddled a critical nexus of economic power. One of Hamilton’s motivations in backing the bank was to introduce order into the manic universe of American currency. By the end of the Revolution, it took $167 in continental dollars to buy one dollar’s worth of gold and silver. This worthless currency had been superseded by new paper currency, but the states also issued bills, and large batches of New Jersey and Pennsylvania paper swamped Manhattan. Shopkeepers had to be veritable mathematical wizards to figure out the fluctuating values of the varied bills and coins in circulation. Congress adopted the dollar as the official monetary unit in 1785, but for many years New York shopkeepers still quoted prices in pounds, shillings, and pence. The city was awash with strange foreign coins bearing exotic names: Spanish doubloons, British and French guineas, Prussian carolines, Portuguese moidores. To make matters worse, exchange rates differed from state to state. Hamilton hoped that the Bank of New York would counter all this chaos by issuing its own notes and also listing the current exchange rates for the miscellaneous currencies. Many Americans still regarded banking as a black, unfathomable art, and it was anathema to upstate populists. The Bank of New York was denounced by some as the cat’s-paw of British capitalists. Hamilton’s petition to the state legislature for a bank charter was denied for seven years, as Governor George Clinton succumbed to the prejudices of his agricultural constituents who thought the bank would give preferential treatment to merchants and shut out farmers. Clinton distrusted corporations as shady plots against the populace, foreshadowing the Jeffersonian revulsion against Hamilton’s economic programs. The upshot was that in June 1784 the Bank of New York opened as a private bank without a charter. It occupied the Walton mansion on St. George’s Square (now Pearl Street), a three-story building of yellow brick and brown trim, and three years later it relocated to Hanover Square. It was to house the personal bank accounts of both Alexander Hamilton and John Jay and prove one of Hamilton’s most durable monuments, becoming the oldest stock traded on the New York Stock Exchange.

As the other startups do at the end of their presentations, Shen offers to the batch the expertise of his team's members: "Kalvin and Randy are developers," he says, and as for himself, he knows how to stay motivated in the face of rejection. "I've gotten rejected thirty days in a row," he says, a reference to his putting himself through "Rejection Therapy," in which one must make unreasonable requests so that one is rejected by a different person, at least once, every single day- inuring one to the pain of rejection. (One example of Shen's first bid to be rejected: he asked a flight attendant if he could move up to first class for free. In another case, he saw an attractive woman on the train and decided he would ask her for her phone number, and when she would turn him down, he would have fulfilled the day's required quota of rejection. He sat near her, fell into a conversation, and when they got off the train and he asked for her number, she said, "Sure." He categorized this as "Failed Rejection.") "So if you need to get pumped up for your sales calls, talk to me. p121

Every entry, whether revised or reviewed, goes through multiple editing passes. The definer starts the job, then it’s passed to a copy editor who cleans up the definer’s work, then to a bunch of specialty editors: cross-reference editors, who make sure the definer hasn’t used any word in the entry that isn’t entered in that dictionary; etymologists, to review or write the word history; dating editors, who research and add the dates of first written use; pronunciation editors, who handle all the pronunciations in the book. Then eventually it’s back to a copy editor (usually a different one from the first round, just to be safe), who will make any additional changes to the entry that cross-reference turned up, then to the final reader, who is, as the name suggests, the last person who can make editorial changes to the entry, and then off to the proofreader (who ends up, again, being a different editor from the definer and the two previous copy editors). After the proofreaders are done slogging through two thousand pages of four-point type, the production editors send it off to the printer or the data preparation folks, and then we get another set of dictionary pages (called page proofs) to proofread. This process happens continuously as we work through a dictionary, so a definer may be working on batches in C, cross-reference might be in W, etymology in T, dating and pronunciation in the second half of S, copy editors in P (first pass) and Q and R (second pass), while the final reader is closing out batches in N and O, proofreaders are working on M, and production has given the second set of page proofs to another set of proofreaders for the letter L. We all stagger our way through the alphabet until the last batch, which is inevitably somewhere near G, is closed. By the time a word is put in print either on the page or online, it’s generally been seen by a minimum of ten editors. Now consider that when it came to writing the Collegiate Dictionary, Eleventh Edition, we had a staff of about twenty editors working on it: twenty editors to review about 220,000 existing definitions, write about 10,000 new definitions, and make over 100,000 editorial changes (typos, new dates, revisions) for the new edition. Now remember that the 110,000-odd changes made were each reviewed about a dozen times and by a minimum of ten editors. The time given to us to complete the revision of the Tenth Edition into the Eleventh Edition so production could begin on the new book? Eighteen months.

Cold Care Capsules One of my favorite recipes for keeping a cold at bay or getting over one more quickly, these Cold Care Capsules are easy to make but pack a big punch. Take the half hour or so that’s required to make a batch, and keep it on hand for the cold season. You can find gelatin or vegetable capsules at most herb shops and natural foods stores, and some pharmacies. 1 part echinacea root powder 1 part goldenseal root powder (organically cultivated) ½ part marsh mallow root powder ¼–½ part cayenne powder (depending on your heattoler ance level) “OO” gelatin or vegetable capsules To make the capsules: Mix the powders together in a small bowl. Scoop the powder into each end of a capsule, packing tight, and recap. It takes only a few minutes to cap 50 to 75 capsules, a winter’s worth for most families. Store in a glass jar with a tight-fitting lid. To use: At the first sign of a cold or flu coming on, take 2 capsules every 2 to 3 hours until the symptoms subside, or up to 9 capsules a day. This is a high dose and should not be continued for longer than 2 to 3 days, at which time you should decrease the dose to 2 capsules three times a day (the normal adult dose for most herbal capsules; see pages 46–47 for further information on appropriate

We came to the city because we wished to live haphazardly, to reach for only the least realistic of our desires, and to see if we could not learn what our failures had to teach, and not, when we came to live, discover that we had never died. We wanted to dig deep and suck out all the marrow of life, to be overworked and reduced to our last wit. And if our bosses proved mean, why then we’d evoke their whole and genuine meanness afterward over vodka cranberries and small batch bourbons. And if our drinking companions proved to be sublime then we would stagger home at dawn over the Old City cobblestones, into hot showers and clean shirts, and press onward until dusk fell again. For the rest of the world, it seemed to us, had somewhat hastily concluded that it was the chief end of man to thank God it was Friday and pray that Netflix would never forsake them. Still we lived frantically, like hummingbirds; though our HR departments told us that our commitments were valuable and our feedback was appreciated, our raises would be held back another year. Like gnats we pestered Management— who didn’t know how to use the Internet, whose only use for us was to set up Facebook accounts so they could spy on their children, or to sync their iPhones to their Outlooks, or to explain what tweets were and more importantly, why— which even we didn’t know. Retire! we wanted to shout. We ha Get out of the way with your big thumbs and your senior moments and your nostalgia for 1976! We hated them; we wanted them to love us. We wanted to be them; we wanted to never, ever become them. Complexity, complexity, complexity! We said let our affairs be endless and convoluted; let our bank accounts be overdrawn and our benefits be reduced. Take our Social Security contributions and let it go bankrupt. We’d been bankrupt since we’d left home: we’d secure our own society. Retirement was an afterlife we didn’t believe in and that we expected yesterday. Instead of three meals a day, we’d drink coffee for breakfast and scavenge from empty conference rooms for lunch. We had plans for dinner. We’d go out and buy gummy pad thai and throat-scorching chicken vindaloo and bento boxes in chintzy, dark restaurants that were always about to go out of business. Those who were a little flush would cover those who were a little short, and we would promise them coffees in repayment. We still owed someone for a movie ticket last summer; they hadn’t forgotten. Complexity, complexity. In holiday seasons we gave each other spider plants in badly decoupaged pots and scarves we’d just learned how to knit and cuff links purchased with employee discounts. We followed the instructions on food and wine Web sites, but our soufflés sank and our baked bries burned and our basil ice creams froze solid. We called our mothers to get recipes for old favorites, but they never came out the same. We missed our families; we were sad to be rid of them. Why shouldn’t we live with such hurry and waste of life? We were determined to be starved before we were hungry. We were determined to be starved before we were hungry. We were determined to decrypt our neighbors’ Wi-Fi passwords and to never turn on the air-conditioning. We vowed to fall in love: headboard-clutching, desperate-texting, hearts-in-esophagi love. On the subways and at the park and on our fire escapes and in the break rooms, we turned pages, resolved to get to the ends of whatever we were reading. A couple of minutes were the day’s most valuable commodity. If only we could make more time, more money, more patience; have better sex, better coffee, boots that didn’t leak, umbrellas that didn’t involute at the slightest gust of wind. We were determined to make stupid bets. We were determined to be promoted or else to set the building on fire on our way out. We were determined to be out of our minds.

Hitler initially served in the List Regiment engaged in a violent four-day battle near Ypres, in Belgian Flanders, with elite British professional soldiers of the initial elements of the British Expeditionary Force. Hitler thereby served as a combat infantryman in one of the most intense engagements of the opening phase of World War I. The List Regiment was temporarily destroyed as an offensive force by suffering such severe casualty rates (killed, wounded, missing, and captured) that it lost approximately 70 percent of its initial strength of around 3,600 men. A bullet tore off Hitler’s right sleeve in the first day of combat, and in the “batch” of men with which he originally advanced, every one fell dead or wounded, leaving him to survive as if through a miracle. On November 9, 1914, about a week after the ending of the great battle, Hitler was reassigned as a dispatch runner to regimental headquarters. Shortly thereafter, he was awarded the Iron Cross Second Class. On about November 14, 1914, the new regimental commander, Lieutenant Colonel Philipp Engelhardt, accompanied by Hitler and another dispatch runner, moved forward into terrain of uncertain ownership. Engelhardt hoped to see for himself the regiment’s tactical situation. When Engelhardt came under aimed enemy smallarms fire, Hitler and the unnamed comrade placed their bodies between their commander and the enemy fire, determined to keep him alive. The two enlisted men, who were veterans of the earlier great four-day battle around Ypres, were doubtlessly affected by the death of the regiment’s first commander in that fight and were dedicated to keeping his replacement alive. Engelhardt was suitably impressed and proposed Hitler for the Iron Cross Second Class, which he was awarded on December 2. Hitler’s performance was exemplary, and he began to fit into the world around him and establish the image of a combat soldier tough enough to demand the respect of anyone in right wing, Freikorps-style politics after the war. -- Hitler: Beyond Evil and Tyranny, p. 88

Once the writer was at the deathbed of a fellow writer. What interested his dying colleague more than anything else was what was being said in the cultural section of the newspapers. Did these battles of opinion take his mind off his illness by infuriating him or making him laugh? Did they put him in mind of an eternal repetition, preferable after all to what was in store for him? There was more to it than that. Even in his hopeless situation, far-removed as he was from the editorial offices, he was their prisoner; more than his nearest and dearest, the critics and editors were the object of his dreams; and in the intervals when he was free from pain, he would ask, since by then he was incapable of reading, what one publication or another had said about some new book. The intrigues, and the almost pleasurable fury they aroused in the sufferer - who saw through them - brought a kind of world, a certain permanence into the sickroom, and the man at his bedside understood his vituperating or silently nodding friend as well as if it had been his own self lying there. But later, when the end was near and the dying man still insisted on having opinions read out to him from the latest batch of newspapers, the witness vowed that he would never let things come to such a pass with him as they had with his image and likeness. Never again would he involve himself in this circuit of classifications and judgments, the substance of which was almost exclusively the playing off of one writer or school against another. Over the years since then, he had derived pride and satisfaction from staying on the outside and carrying on by his own strength rather than at the expense of rivals. The mere thought of returning to the circuit or to any of the persistently warring cliques made him feel physically ill. Of course, he would never get entirely away from them, for even today, so long after his vow, he suddenly caught sight of a word that he at first mistook for his name. But today at least he was glad - as he would not have been years ago - to have been mistaken. Lulled in security, he leafed through the local section and succeeded in giving his mind to every single news item.

The election of one person, as Paul understood it, inevitably reaches beyond the elected person to incorporate, in a variety of ways, the community in which the person lives and, in the end, the entire human race. That is why the election of Abraham is ultimately a blessing to all nations (Gal 3:8), including Esau and his progeny, and why the idea of a “remnant, chosen by grace” (Rom 11:5) played such an important role in Paul’s argument that God has not rejected his people as a whole (11:1). For, contrary to what the Augustinians would have us believe, it was not a mere tautology that Paul here defended; something like, “a remnant, chosen by grace, proves that God has not rejected the remnant, chosen by grace.” Instead, the “remnant, chosen by grace,” proves that God has not rejected the whole of which the remnant is a part. The faithful remnant is always a pledge, in other words, on behalf of the whole, and also the proof that “the word of God” or his “purpose in election” has not failed (9:6). Or, as Paul himself put it in 11:16, “If the part of the dough offered as first fruits [or a faithful remnant] is holy, then the whole batch [that the faithful remnant represents] is holy” in God’s eyes as well.

My family was spread all over the place like bread crumbs, and sometimes I didn't know where it was all leading. But it was like Kitchen Sink, where you started out with a batch of stuff, and an idea, and then what you came up with at the end was a completely different flavor. It could still be delicious" -Steffy

Please put that sentence on your bathroom mirror: “I’m fine wherever I am.” The fear is fake; it’s unwanted anxiety. You’re not about to get eaten here either. There is no need to run because if you do, you’re proving that this situation is indeed to be avoided, making it harder for the next time you’re in the same or even in similar circumstances. That’s the reason why my anxiety spread out like a wild flame in a batch of hay. From a family get-together where I had my first attack to restaurants, movie theaters, public transportation, and so on. There’s no need to run since the other location you’re running toward isn’t safer than where you were. Both are not dangerous. It’s a perceived danger, not a real one (if it were, it would be real, wanted anxiety and running would actually be advised).

How to Quantify Achievement Stories When hiring managers, recruiters, and staffing firms see a resume or LinkedIn profile or attend an interview with verbiage but no numbers, they don’t know what those words mean. In fact, they know next to nothing until you add the numbers that explain the impact of your work. Here’s how you can resolve this issue. Work With Finance Sometimes the impact of our work is not always clear. At times like this, reaching out to one of your friends in the Finance Department can be very helpful. Finance has access to numbers that are not always readily available to other departments. If you’re no longer with the company, explain to the Finance associate that the numbers he provides could make the difference in determining whether you land another position. Using a Range Per Lily Zhang of the Muse, one reason job seekers avoid quantifying is not knowing the exact number. Lily suggests using a range. Using my work experience, here’s what that means: Before: Chaired weekly product manager meeting. After: Chaired weekly meeting with 7 to 12 product managers so plans could be discussed and coordinated. Confusion and rework were eliminated. Frequency Lily shared that one of the easiest ways to add numbers is to identify the frequency with which you perform a given task. This can help the hiring manager understand how much you can handle. For example: Before: Responded to pricing requests from the Sales Force. After: Responded to 15 to 20 pricing requests from the Sales Force on a daily basis. Scale Everyone on the hiring side of the business loves when candidates provide numbers, because numbers explain the impact of what you’ve done. The most meaningful numbers are those associated with making money, saving money, and driving productivity. Here are a couple examples from my work experience: Before: Reduced time to perform Operations Manager’s role; after analysis showed tasks could be batched and performed at the end of the month. After: Reduced time to perform Operations Manager role by 66%; after analysis showed tasks could be batched and performed at the end of the month. Asked Director if I could take on the responsibilities of employees who were laid off. Before: Analysis revealed misconfigured offers; worked with other departments to correct errors. Implemented process to prevent future errors. After: Analysis revealed misconfigured offers; worked with other departments to correct errors. Recognized $7.2M. Implemented process to prevent future errors.

I started reading. Was I hallucinating? Had I really once loved this book? And were these truly the views of groovy Berkeley, California, women in the 1970s? Interspersed between paeans to the glory of homemade bread and recipes for cashew gravy were meditations on the nature of women that struck me as so essentialist and retrograde that they might have come from a fundamentalist religious sect. “I would never go on record as saying ‘a woman’s place is in the home,’” wrote one of the authors. “But to my mind the most effective front for social change, the critical point where our efforts will count the most, is not in business or profession … but in the home and community, where the problems start.” In the home, kneading a big batch of cracked wheat bread, was where women—the “nurturant” sex—belonged: “No paycheck comes at the end of the month,” the authors wrote, “and no promotion: the incentive here is much less obvious, and much more worthy of you as a human being.

On June 23 the Detroit Free Press printed Jimmy’s last letter to the editor under the title “Race: The Issue Isn’t Black and White.” This letter said: It is no longer useful to look at the racial climate of this country only in terms of black and white. People from more than 100 ethnic groups live here. By 2040 European Americans and African Americans will be among the many minorities who make up the United States. Blacks in Detroit are a majority; they need to stop thinking like a minority or like victims. Both African Americans and European Americans should be thinking of how to integrate with Detroiters of Latino and Arab descent. To the very end Jimmy was striking out at two of his favorite targets: racial (or what he called biological) thinking, and blacks viewing themselves as a minority. When Ossie and Ruby stopped by to see us in June, he met them at the door with a three-page memo suggesting things for them to work on. The next week Ruby sent him a big batch of rich dark gingerbread that she had baked. A few weeks before his death he called Clementine to alert her to the killing of children that was going on in Liberia and to instruct her how to intervene. A few days later he spoke at a Detroit Summer gathering. The next day he went out with a friend (without his oxygen tank) to supervise the moving of a refrigerator. The week before he died he did a two-hour interview with a local radio reporter. Up to two days before his death, he was grooming himself as carefully as always. Then, suddenly on Tuesday night, July 20, he began to stumble, sat down in a bedroom chair, and never got up or spoke again. I was all alone and wasn’t sure what I should do. There didn’t seem to be any point in calling anybody. So I kept stroking him and saying to him over and over: You are a helluva guy. You raised a whole lot of hell—and a helluva lot of questions. You made a helluva lot of friends—and a helluva lot of enemies. You had a helluva lot of ideas— And wrote a helluva lot of books and pamphlets. You made a helluva lot of difference to a helluva lot of people.

GRILLED ZUCCHINI PIZZA BITES SERVES  8   PREPARATION TIME  10 MINUTES   COOKING TIME  10 MINUTES I don’t know anyone who can say no to a mini pizza. Here, instead of pizza dough, thinly sliced zucchini rounds provide a healthy base for the marinara sauce and mozzarella. I top each with a small round of pepperoni, which is easily omitted for a lighter, vegetarian snack. These disappear fast, so double the recipe if your crew is extra hungry! 2 medium zucchini 2 teaspoons olive oil ¼ cup homemade or store-bought marinara sauce 24 pieces of thinly sliced low-fat pepperoni (optional) 4 ounces fresh mozzarella cheese, cut into 24 pieces ½ teaspoon kosher salt   1 Line a rimmed baking sheet with aluminum foil, adjust an oven rack to the upper-middle position, and preheat the broiler to high. 2 Trim the ends from the zucchini and slice each zucchini crosswise into ½- to ¾-inch rounds (you should get about 24 rounds). Heat the olive oil in a large nonstick skillet set over medium-high heat. Add the zucchini and cook until browned on one side (in batches, if needed), 4 to 5 minutes. 3 Transfer the zucchini to the baking sheet, browned side up. Top each zucchini round with ½ teaspoon of the marinara sauce, a pepperoni slice (if using), and a piece of mozzarella. Broil the zucchini until the cheese is melted, 2 to 3 minutes (watch the pizza bites closely, as broiler intensities vary). 4 Remove the zucchini from the oven and transfer to a platter. Sprinkle with the salt and serve warm. PER SERVING: Calories 74 / Protein 9g / Dietary Fiber 3g / Sugars 1g / Total Fat 5g

So уоu ѕit dоwn аnd make a рlаn. This dоеѕn’t rеԛuirе muсh еnеrgу, and уоu can spread thе work оut оvеr many dауѕ. Yоu idеntifу all thе vаriоuѕ targets уоu’ll need to strike if уоu wаnt tо hаvе a chance оf ѕuссеѕѕ. First, аll thе junk fооd nееdѕ to lеаvе your kitchen, inсluding аnуthing you hаvе a tеndеnсу tо оvеrеаt, and уоu need tо rерlасе it with foods thаt will help уоu lоѕе wеight, like fruitѕ аnd veggies. Sесоndlу, уоu knоw уоu’ll bе tеmрtеd to gеt fаѕt fооd if уоu come hоmе hungrу аnd dоn’t have аnуthing rеаdу tо eat, ѕо уоu dесidе to рrе-сооk a wееk’ѕ wоrth of food in аdvаnсе еасh wееkеnd. Thаt wау you always have something in thе refrigerator. Yоu ѕеt aside a blосk of ѕеvеrаl hours еасh weekend to buу grосеriеѕ and сооk аll your food fоr thе wееk. Plus уоu gеt a dесеnt сооkbооk of hеаlthу recipes. Gеt a decent ѕсаlе thаt саn measure wеight and body fаt %. Mаkе a liѕt оf sample mеаlѕ (5 brеаkfаѕtѕ, 5 lunсhеѕ, аnd 5 dinnеrѕ), аnd роѕt it on уоur rеfrigеrаtоr. And ѕо оn…. At thiѕ роint аll оf thiѕ gоеѕ intо thе writtеn рlаn. Then уоu еxесutе — hаrd and fast. Yоu can рrоbаblу implement thе whole рlаn in one day. Purge thе unhealthy fооd frоm the kitсhеn. Buу thе nеw grосеriеѕ, thе nеw сооkbооk, and the new ѕсаlе. Post thе wеight сhаrt аnd thе sample mеаlѕ liѕt. Sеlесt recipes аnd сооk a batch of fооd fоr thе wееk. Whew! By thе end of the day, you’ve uѕеd your willpower nоt tо diеt dirесtlу but tо еѕtаbliѕh the соnditiоnѕ that will mаkе уоur diеt еаѕiеr tо fоllоw. When уоu wаkе uр thе next mоrning, уоu’ll find your environment drаmаtiсаllу changed in ассоrdаnсе with уоur рlаn. Yоur fridge will be stocked with рlеntу оf pre-cooked hеаlthу fооd fоr you to еаt. Thеrе wоn’t bе any junkiе рrоblеm fооdѕ in уоur home. Yоu’ll hаvе a rеgulаr blосk оf time ѕеt аѕidе for grосеrу shopping and food prep. It will ѕtill require ѕоmе discipline to follow your diеt, but уоu’vе already сhаngеd thingѕ ѕо much thаt it wоn’t bе nearly аѕ diffiсult аѕ it wоuld bе withоut thеѕе changes.

Our schools today are probably further away from self-management than most other types of organizations. We have turned schools, almost everywhere, into soulless factories that process students in batches of 25 per class, one year at a time. Children are viewed essentially as interchangeable units that need to be channeled through a pre-defined curriculum. At the end of the cycle, those that fit the mold are graduated; castoffs are discarded along the way. Learning happens best, this system seems to believe, when students sit quietly for hours in front of all-knowing teachers who fill their heads with information. Children can’t be trusted to define their own learning plans and set their own goals; that must be done by the teachers. But, really, teachers cannot be trusted either; they must be tightly supervised by principals and superintendents and school districts and expert commissions and standardized tests and mandatory school programs, to make sure they do at least a somewhat decent job.

Nicolas Appert, a talented chef with no formal education, wondered whether the method he used to put up sugared fruit in glass jars might be applied to the problem of conserving soup, vegetables, beef stew, and beans. “A dynamic and jovial little man,” according to French historian Maguelonne Toussaint-Samat, Appert began his experiments by funneling peas and boiled beef into old champagne bottles, corking them, and sitting them in hot-water baths for varying lengths of time. As curiosity became obsession, Appert sold his Parisian confectionery business and retired to a small town just outside the city, where he spent the better part of a decade perfecting his method. In 1803, Appert delivered the first batch of preserved food to the French navy for field-testing. The contents of his bottles received rave reviews: the beef was pronounced “very edible,” while the beans and green peas had “all the freshness and flavor of freshly picked vegetables.” Appert was awarded the prize and promptly used the money to finance more experiments. Rather than patent his technique, he published a book of detailed instructions so that anyone could master “l’art de conserver.” Perhaps unsurprisingly, he died a pauper. Despite being formally recognized as “a benefactor of humanity” by the French government, even his wife eventually left him, and he ended up buried in a mass grave.

How to Make Bone Broth Being stocked up on bone broth means you’re always just a few steps away from a flavorful and nutritious meal. I use it for simmering grains and beans, steaming vegetables, making sauces, and as a base for soup. And since reliable brands like Brodo and Bonafide Provisions have made bone broths accessible (always shop for your bone broth in the freezer aisle), I rarely make bone broth at home. But I always store spare chicken backs and clipped wing tips in the freezer and end up making a batch whenever I have enough. The process for making bone broth is simple; the main ingredient is time: 1. Use bones with a lot of meat/cartilage attached, like wings, backs, knuckles, and feet. 2. Cover the bones with 1 to 2 inches of cold filtered water. 3. Add ½ tablespoon vinegar per 1 pound of bones. (Recipes I’ve seen claim this maximizes collagen extraction. I don’t know if it actually does anything, but it doesn’t hurt!) 4. Bring to a gentle simmer and cook, skimming any froth/scum/fat regularly and topping off with water as needed, until the bones start to fall apart (12 hours for chicken, up to 18 hours for beef, pork, and lamb). 5. If you want to use aromatics (like carrot, celery, onion, and herbs), add them an hour before the cooking time is over. 6. After simmering, strain through a fine-mesh sieve and taste. If looking for a more concentrated flavor, return the bone broth to

Mom, I think you've done enough experimenting. All of these batches have been delicious." I dip the other, unbitten end into a small dish of sweet chili sauce. "You never know what people will want," she says. "Some like it with pork, some like it with chicken, some like it with shrimp." Our post-work evening has been spent testing out different batches of lumpia for the upcoming Maui Food Festival. Ever since I told her we'd be competing to keep our spot on Makena Road, she's been in a food-prepping frenzy. Every night after work for the past week she's spent hours testing out new dishes, tweaking ingredients to get the flavors just right. Yesterday it was adjusting the level of fish sauce in the pansit, then attempting to perfect the ratio of rice noodle to meat and vegetables.

Judging from the dominant response to the current North American opioid situation—increased restrictions placed on the legal availability of these drugs—little has been learned from the alcohol-prohibition experience. As had occurred during the prohibition era, loads of people still consume so-called banned drugs, including opioids, cocaine, and psychedelics. Many of these people are forced to obtain their drugs of choice from illicit, unregulated markets, where there aren’t any quality controls. Thus, just as during Prohibition, thousands of people have died from ingesting drugs contaminated with poisons, impurities, and other unknown substances. Alcohol tainted with large amounts of methanol killed thousands of drinkers and left many others blind during Prohibition. As Deborah Blum masterfully explains in her authoritative work, The Poisoner’s Handbook, the U.S. government callously caused many of these deaths.3 Even before Prohibition, as early as 1906, federal officials required producers of industrial alcohol—used in antiseptics, medicines, and solvents—to add methanol and other chemicals to their batches so their products would be undrinkable. This policy was implemented to deal with manufacturers who sought to avoid paying taxes on potable alcohol. The Prohibition era brought with it sophisticated traffickers who obtained industrial alcohol, redistilled it to be quaffable, and sold it to the public and speakeasies. Government authorities were not pleased. Alcohol had been banned, but people continued to imbibe. By the mid 1920s, the feds were fed up. They ordered industrial alcohol makers to add even more methanol—up to 10 percent—to their products, which proved to be particularly lethal. Illicit dealers were caught off guard, and redistilling industrial alcohol required much more effort. Most individuals, certainly most drinkers, were unaware of these developments. People continued to drink, and the alcohol-poisoning death toll continued to climb. By the time Prohibition ended, hundreds of thousands of people had been maimed or killed due to drinking tainted alcohol. An estimated ten thousand of these individuals died as a result of the government alcohol-poisoning program. Neither accumulating deaths nor public outcry compelled the government to change its deadly alcohol-poisoning policy. This war-on-alcohol tactic remained in effect until Prohibition was repealed.

Measuring the Acquisition Network Effect To increase the Acquisition Effect, you have to be able to directly measure it. The good news is that viral growth can be rolled up into one number. Here’s how you calculate it: Let’s say you’ve built a new productivity tool for sharing notes, and after it launches, 1,000 users download the new app. A percentage of these users invite their colleagues and friends, and over the next month, 500 users download and sign up—what happens next? Well, those 500 users then invite their friends, and get 250 to sign up, who create another 125 sign-ups, and so on. Pay attention to the ratios between each set of users—1000 to 500 to 250. This ratio is often called the viral factor, and in this case can be calculated at 0.5, because each cohort of users generates 0.5 of the next cohort. In this example, things are looking good—starting with 1,000 users with a viral factor of 0.5 leads to a total of 2,000 users by the end of the amplification—meaning an amplification rate of 2x. A higher ratio is better, since it means each cohort is more efficiently bringing on the next batch of users.

poor children in Africa. We were told to bring in cakes and biscuits to sell to each other at lunch time. ‘Right!’ said Mum, rolling up her sleeves. She started making an enormous batch of bunny cookies, all different flavours, every one lovingly iced with raisins for eyes and a dab of glacé cherry for a mouth. Nearly everyone brought cakes and biscuits – but mine were the most popular! I sold them for ten pence per cookie, and they sold out in five minutes flat! We had a summer fair for school funds at the end of June and Mr Pettit

The answer to the polio mystery, also well known, came from Jonas Salk, who was born in New York City of Russian Jewish immigrant parents and eventually was appointed director of the Virus Research Laboratory at the University of Pittsburgh School of Medicine (by way of New York University and Michigan). His vaccine weakened the poliovirus with formaldehyde and mineral water. It effectively “killed” the poliovirus. But it was recognizable enough for the immune system to pick it up. Ta-da! It cut the risk of infection in half. The country scrambled to produce and disseminate the vaccine as quickly as possible. Alas, this happy ending comes with an asterisk. The first big batch of vaccine wasn’t properly made. Cutter Laboratories in California, one of the main producers of the vaccine, inoculated more than 200,000 children in 1955, and within days there were reports of paralysis. Within a month, the program was discontinued, and investigations revealed that the Cutter vaccine had caused 40,000 cases of polio, leaving 200 children with varying degrees of paralysis and killing 10.

When I plan a menu I consider color, texture, taste, and balance: Color: A red vegetable next to a yellow one looks unappetizing. Two white ones, like celery and cauliflower, look awful. Texture: Creamed chicken with mashed potatoes makes too much mush. Always serve something crisp with something soft. Taste: Never team two sours, two sweets, or two bitters. Candied yams and cranberry sauce are both delectable, but served together they break two of these rules, color and taste contrast. Balance: Courses shouldn't be uniformly rich nor light. A too rich menu might consist of a heavy cream soup, a roast with thickened gravy and potatoes, and a heavy cream soup, a roast with thickened gravy and potatoes, and a heavy whippedcreamtopped dessert. If the main course is substantial, the first should be light, crisp and appetizing, and the dessert an airy sherbet or a compote of fresh fruit. I decide first on the main course. For a buffet for twelve there should be two warm dishes. If you're going to be a relaxed hostess choose two that can be made the day before. Most of them improve with reheating. Some of the possibilities are beef bourguignon, boned and skinned breasts of chicken in a delicate cream sauce, a shrimp-lobster-and-scallop Newburg, lamb curry with all its interesting accompaniments. With any of these, serve a large, icy bowl of crisp salad with a choice of two or three dressings in little bowls alongside. Hot dishes must be kept hot in chafing dishes or on a hot tray so that they’re just as good for the second helping. Plates should be brought warm to the buffet table just before the guests serve themselves. I like to have a complete service at each end of the table so that people won’t have to stand in line forever, and there should be an attractive centerpiece, though it can be very simple. A bowl of flowers, carefully arranged by the hostess in the afternoon, and candles—always candlelight. The first course for a buffet supper should be an eye-catching array of canapés served in the living room with the drinks. I think there should be one interesting hot thing, one at room temperature, and a bouquet of crisp raw vegetables. The raw vegetables might include slim carrot sticks, green pepper slices, scallions, little love tomatoes, zucchini wedges, radishes, cauliflowerettes, olives, and young turnips. Arrange them colorfully in a large bowl over crushed ice and offer a couple of dips for non-dieters. [...] It’s best to serve hot hors d’oevres in two batches, the second ones heating under the broiler while the first round of drinks is served. [...] After people have had their second helpings the maid clears the buffet and puts out the dessert. Some people like an elaborate ice-cream concoction — so many men like gooey, sweet things. Pander to them, and let them worry about their waistlines. Some people like to end dinner with cheese and fruit. Other two kinds — one bland and one forthright, and just ripe. French bread and crackers on the side. For diet watchers gave a pretty bowl of fresh fruits, dewy and very cold. Serve good, strong coffee in pretty demitasses and let the relaxed conversation take over.

asparagus spears (12 ounces), tough ends trimmed Olive oil spray ½ teaspoon grated lemon zest ⅛ teaspoon kosher salt Freshly ground black pepper 4 slices center-cut bacon Place the asparagus on a small sheet pan and spritz with olive oil. Season with the lemon zest, salt, and pepper to taste, tossing to coat. Group the asparagus into 4 bundles of 5 spears and wrap the center of each bundle with a slice of bacon. Preheat the air fryer to 400°F. Working in batches, place the asparagus bundles in the air fryer basket. Cook until the bacon is browned and the asparagus is slightly charred on the edges, 8 to 10 minutes, depending on the thickness of the spears. (For a toaster oven–style air fryer, the temperature and timing remain the same.) Serve immediately.

Even if the amount of time that each process took was exactly the same, the small batch production approach still would be superior, and for even more counterintuitive reasons. For example, imagine that the letters didn’t fit in the envelopes. With the large-batch approach, we wouldn’t find that out until nearly the end. With small batches, we’d know almost immediately.

The biggest advantage of working in small batches is that quality problems can be identified much sooner. This is the origin of Toyota’s famous andon cord, which allows any worker to ask for help as soon as they notice any problem, such as a defect in a physical part, stopping the entire production line if it cannot be corrected immediately. This is another very counterintuitive practice. An assembly line works best when it is functioning smoothly, rolling car after car off the end of the line. The andon cord can interrupt this careful flow as the line is halted repeatedly. However, the benefits of finding and fixing problems faster outweigh this cost. This process of continuously driving out defects has been a win-win for Toyota and its customers. It is the root cause of Toyota’s historic high quality ratings and low costs.

The sandbox also promotes rapid iteration. When people have a chance to see a project through from end to end and the work is done in small batches and delivers a clear verdict quickly, they benefit from the power of feedback. Each time they fail to move the numbers, they have a real opportunity to act on their findings immediately. Thus, these teams tend to converge on optimal solutions rapidly even if they start out with really bad ideas.

Creamy Zucchini Soup Velouté de Courgettes Jean was right, and zucchini is still among my son’s favorite foods. Creamy here refers to texture, rather than ingredients, since there’s not a drop of dairy. Good olive oil gives the soup a rich quality without diluting the bright flavor of the vegetables. As with all recipes that count on one ingredient, buy the best zucchini you can find. ⅓ cup fruity olive oil 1 large onion, coarsely chopped 2½ pounds zucchini, preferably organic, unpeeled 1 chicken or vegetable bouillon cube 3 cups water ¾ cup dry white wine In a stockpot, heat the olive oil, add the onion, and sauté over medium-low heat for 10 minutes, until translucent and just beginning to color. Meanwhile, wash the zucchini (leave the skin on) and cut in half lengthwise. Cut the halves into ¼-inch slices. Add the zucchini to the onions. Stir to coat. Cover the pot, but leave the lid slightly ajar—about an inch or so. Reduce the heat a bit and sauté for 20 minutes, stirring occasionally. Dissolve the bouillon cube in ½ cup boiling water. When the zucchini is tender, add wine, stir, then add the ½ cup of bouillon and the remaining 2½ cups water to the pot. Let simmer for 2 to 3 minutes. Using a hand blender, puree the soup. Leave the flavors to blend for a few minutes before serving. Serves 4 Tip: Every once in a while I get a batch of very bitter zucchini and end up having to throw my whole pot of soup away—very disappointing indeed. It’s rare in commercially produced vegetables, but if you are using zucchini from the garden or the farm stand, always taste an unpeeled slice before you start. If the skin tastes unusually bitter, peel all your zucchini before you proceed with the recipe.

This exact same batch of ultra-evil beings are due to be released in the End Times to once again wreck havoc on the Earth.

I talked to Jonah last night.” “Did you tell him about our progress?” she asks. “Yes,” I say. “And he suggested we try what he called ‘the next logical step.’ ” I see her face take on a nervous grin. “What’s that?” “Cut our batch sizes in half on non-bottlenecks,” I say. Stacy takes a step back as she thinks about this. “But why?” she asks. I say with a smile, “Because in the end we’ll make more money.

Julia pulled out the lemon sponge cake and probed it with the end of a knife, delighted by how perfectly cooked it was. She removed it from the tray and set it on a cooling rack so it would be ready for the freshly made lemon buttercream icing. Julia had been working on the recipe for her new lemon sponge cake for the best part of the week, and she was sure she had found the right balance between tangy and sweet with her latest batch. Even if she approved of the cake, it wouldn’t make its way onto her café’s menu until her customers had taken their turns sampling it.

The small-batch approach produces a finished product every few seconds, whereas the large-batch approach must deliver all the products at once, at the end.