Degree Is Just A Paper Quotes

Live. And Live Well. BREATHE. Breathe in and Breathe deeply. Be PRESENT. Do not be past. Do not be future. Be now. On a crystal clear, breezy 70 degree day, roll down the windows and FEEL the wind against your skin. Feel the warmth of the sun. If you run, then allow those first few breaths on a cool Autumn day to FREEZE your lungs and do not just be alarmed, be ALIVE. Get knee-deep in a novel and LOSE track of time. If you bike, pedal HARDER and if you crash then crash well. Feel the SATISFACTION of a job well done-a paper well-written, a project thoroughly completed, a play well-performed. If you must wipe the snot from your 3-year old's nose, don't be disgusted if the Kleenex didn't catch it all because soon he'll be wiping his own. If you've recently experienced loss, then GRIEVE. And Grieve well. At the table with friends and family, LAUGH. If you're eating and laughing at the same time, then might as well laugh until you puke. And if you eat, then SMELL. The aromas are not impediments to your day. Steak on the grill, coffee beans freshly ground, cookies in the oven. And TASTE. Taste every ounce of flavor. Taste every ounce of friendship. Taste every ounce of Life. Because-it-is-most-definitely-a-Gift.

I know it’s impossible for you to see peers this way, but when you’re older, you start to see them—the bad kids and the good kids and all kids—as people. They’re just people, who deserve to be cared for. Varying degrees of sick, varying degrees of neurotic, varying degrees of self- actualized.

Anytime I talk about my work informally, I inevitably encounter someone who wants to know why addicts become addicts. They use words like “will” and “choice,” and they end by saying, “Don’t you think there’s more to it than the brain?” They are skeptical of the rhetoric of addiction as disease, something akin to high blood pressure or diabetes, and I get that. What they’re really saying is that they may have partied in high school and college but look at them now. Look how strong-willed they are, how many good choices they’ve made. They want reassurances. They want to believe that they have been loved enough and have raised their children well enough that the things that I research will never, ever touch their own lives. I understand this impulse. I, too, have spent years creating my little moat of good deeds in an attempt to protect the castle of myself. I don’t want to be dismissed the way that Nana was once dismissed. I know that it’s easier to say Their kind does seem to have a taste for drugs, easier to write all addicts off as bad and weak-willed people, than it is to look closely at the nature of their suffering. I do it too, sometimes. I judge. I walk around with my chest puffed out, making sure hat everyone knows about my Harvard and Stanford degrees, as if those things encapsulate me, and when I do so, I give in to the same facile, lazy thinking that characterizes those who think of addicts as horrible people. It’s just that I’m standing on the other side of the moat. What I can say for certain is that there is no case study in the world that could capture the whole animal of my brother, that could show how smart and kind and generous he was, how much he wanted to get better, how much he wanted to live. Forget for a moment what he looked like on paper, and instead see him as he was in all of his glory, in all of his beauty. It’s true that for years before he died, I would look at his face and think, What a pity, what a waste. But the waste was my own, the waste was what I missed out on whenever I looked at him and saw just his addiction.

They're just people, who deserve to be cared for. Varying degrees of sick, varying degrees of neurotic, varying degrees of self-actualized.

People hate thinking systematically about how to optimize their relationships. It is normal to hear someone say: “I will just wait for something to happen naturally” when talking about one of the most important aspects of their life while genuinely believing that this approach has reasonable odds of success. Imagine if people said the same thing about their careers. It would sound truly bizarre for someone to expect a successful career to “just happen naturally” and yet it is entirely normalized to expect that good relationships will. People pay tens of thousands of dollars to receive degrees in computer science, marketing, and neuroscience. They make tough sacrifices with the understanding that the skills and knowledge they build in these domains will dramatically affect their quality of life. Ironically, people spend very little time systematically examining mating strategies—despite the fact that a robust understanding of the subject can dramatically affect quality of life. We will happily argue that your sexual and relationship skills matter more than your career skills. If you want to be wealthy, the fastest way to become so is to marry rich. Nothing makes happiness easier than a loving, supportive relationship, while one of the best ways to ensure you are never happy is to enter or fail to recognize and escape toxic relationships. If you want to change the world, a great partner can serve as a force multiplier. A draft horse can pull 8000 pounds, while two working together can pull 24,000 pounds. When you have a partner with whom you can synergize, you gain reach and speed that neither you nor your partner could muster individually. Heck, even if you are the type of person to judge your self-worth by the number of people with whom you have slept, a solid grasp of mating strategies will help you more than a lifetime of hitting the gym (and we say this with full acknowledgment that hitting the gym absolutely helps). A great romantic relationship will even positively impact your health (a 2018 paper in Psychophysiology found that the presence of a partner in a room lowered participants’ blood pressure) and increase your lifespan (a 2019 paper in the journal Health Psychology showed individuals in happy marriages died young at a 20% lower rate). 

Nath had just started the first grade, Lydia had just started nursery school, Hannah had not yet even been imagined. For the first time since she’d been married, Marilyn found herself unoccupied. She was twenty-nine years old, still young, still slender. Still smart, she thought. She could go back to school now, at last, and finish her degree. Do everything she’d planned before the children came along. Only now she couldn’t remember how to write a paper, how

He has all kinds of problems—just like anyone. I know it’s impossible for you to see peers this way, but when you’re older, you start to see them—the bad kids and the good kids and all kids—as people. They’re just people, who deserve to be cared for. Varying degrees of sick, varying degrees of neurotic, varying degrees of self-actualized.

he shakes the snow from his boots on the rug by the entrance and drops The Catcher in the Rye and The Shadow of the Wind into the returns box, wondering if halfway through the second year of a master’s degree program is too late to be unsure about one’s major. Then he reminds himself that he likes Emerging Media and if he’d spent five and a half years studying literature he would probably be growing weary of it by now, too. A reading major, that’s what he wants. No response papers, no exams, no analysis, just the reading.

I suppose I could have been nicer when I was at Columbia. I could have been polite, respectful, turned in my papers on time. Funny thing is, I knew a guy like that. English major. Loved to read. Never got in any trouble, just hung out in Butler Library reading poetry and English history. Ran into him the other day. Guy has three master's degrees, taught high school, even did a few years in the Marines. Know what he does today? He makes $9.75 an hour as a librarian. I was a jerk when I went to Columbia. But I was never a sucker.

You said that it would be the two of us from now on, if this happened. That there would be no more Audrey, no other woman. That you’d come to me to be comforted, to be cared for.” He took great handfuls of her own wonderfully soft hair and framed her face in his lean hands. He bent to kiss her with breathless tenderness, savoring her warm mouth. “I will. Even if I don’t know that I can cope with that again,” he said huskily. “With lovemaking?” He took a long, long look at her. “You don’t know much about this,” he said finally. “There are…degrees of pleasure. Sometimes it’s good, sometimes it’s even great. Once in a lifetime or so, it’s sacred.” “I don’t understand.” “You were a virgin,” he whispered solemnly. “But we joined souls. I was inside you, but you were inside me, too.” He nuzzled her nose with his. “I remember wondering if a man could die of pleasure, just at the last. It was so good that it was almost painful.” She smiled. “I know. I love you,” she said softly. He looked away from her. His hands on her shoulders were bruising. “Sorry,” she murmured, pulling away. “You don’t want to hear that. But it’s a fact of life, like middens and projectile points and horizons in archaeology. I can’t help it, and it isn’t as if you didn’t already know. I couldn’t have slept with you only because I wanted you. Not with my past.” He knew that. He knew it to the soles of his feet. He was confused and afraid and overwhelmed by the passion they’d shared. It was an addictive, narcotic experience that left him shaken and uncertain for the first time in his life.

difficulties. He has all kinds of problems—just like anyone. I know it’s impossible for you to see peers this way, but when you’re older, you start to see them—the bad kids and the good kids and all kids—as people. They’re just people, who deserve to be cared for. Varying degrees of sick, varying degrees of neurotic, varying degrees of self-actualized.

My mum picked up the thread. “But Chuck has learning difficulties. He has all kinds of problems — just like anyone. I know it’s impossible for you to see peers this way, but when you’re older, you start to see them — the bad kids and the good kids and all kids — as people. They’re just people, who deserve to be cared for. Varying degrees of sick, varying degrees of neurotic, varying degrees of self-actualised. But you know, I always liked Betty, and I always had hopes for Chuck. So it’s good that he’s going to college, don’t you think?

French Toast Cupcake A vanilla cupcake with maple buttercream frosting and chopped bacon sprinkled on top. Vanilla Cupcake 1¾ cups flour 1¼ teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt 1½ sticks butter, unsalted 1 cup sugar 2 teaspoons vanilla extract 3 eggs 1½ tablespoons vegetable oil ⅔ cup milk Preheat oven to 350 degrees. Put paper liners in cupcake pan. In a large bowl, sift flour, baking powder, baking soda, and salt. Set aside. With an electric mixer, cream the butter and sugar until light and fluffy. Add vanilla. Add eggs, one at a time. Add oil and milk. Slowly add the flour mixture and mix until just combined. Fill the cupcake liners about ⅔ full. Bake about 18–22 minutes or until a toothpick inserted in the middle comes out clean. Cool completely before frosting. Maple Buttercream ½ cup shortening ½ cup butter, softened 2 tablespoons real maple syrup 4 cups powdered sugar 2 tablespoons milk Chopped bacon for garnish Cream together ½ cup shortening and ½ cup butter using an electric mixer. Add maple syrup. Gradually add powdered sugar and milk; beat until light and airy. Sprinkle with chopped bacon before frosting sets.

. . . such a rush immediately ensued that she with laughing face and plundered dress was borne towards it the centre of a flushed and boisterous group, just in time to greet the father, who came home attended by a man laden with Christmas toys and presents. Then the shouting and the struggling, and the onslaught that was made on the defenceless porter! Then scaling him, with chairs for ladders, to dive into his pockets, despoil him of brown-paper parcels, hold on tight by his cravat, hug him round the neck, pommel his back and kick his legs in irrepressible affection! The shouts of wonder and delight with wich the development of every package was received! The terrible announcement that the baby had been taken in the act of putting a doll's frying-pan into his mouth, and was more than suspected of having swallowed a fictitious turkey, glued on a wooden platter! The immense relief of finding this false alarm! The joy, and gratitude, and ecstasy! They are indescribable alike. It is enough that by degrees the children and their emotions got out of the parlor, and by one stair at a time up to the top of the house; where they went to bed, and so subsided.

Stepan Arkadyevitch had not chosen his political opinions or his views; these political opinions and views had come to him of themselves, just as he did not choose the shapes of his hat and coat, but simply took those that were being worn. And for him, living in a certain society—owing to the need, ordinarily developed at years of discretion, for some degree of mental activity—to have views was just as indispensable as to have a hat. If there was a reason for his preferring liberal to conservative views, which were held also by many of his circle, it arose not from his considering liberalism more rational, but from its being in closer accordance with his manner of life. The liberal party said that in Russia everything is wrong, and certainly Stepan Arkadyevitch had many debts and was decidedly short of money. The liberal party said that marriage is an institution quite out of date, and that it needs reconstruction; and family life certainly afforded Stepan Arkadyevitch little gratification, and forced him into lying and hypocrisy, which was so repulsive to his nature. The liberal party said, or rather allowed it to be understood, that religion is only a curb to keep in check the barbarous classes of the people; and Stepan Arkadyevitch could not get through even a short service without his legs aching from standing up, and could never make out what was the object of all the terrible and high-flown language about another world when life might be so very amusing in this world. And with all this, Stepan Arkadyevitch, who liked a joke, was fond of puzzling a plain man by saying that if he prided himself on his origin, he ought not to stop at Rurik and disown the first founder of his family—the monkey. And so Liberalism had become a habit of Stepan Arkadyevitch's, and he liked his newspaper, as he did his cigar after dinner, for the slight fog it diffused in his brain. He read the leading article, in which it was maintained that it was quite senseless in our day to raise an outcry that radicalism was threatening to swallow up all conservative elements, and that the government ought to take measures to crush the revolutionary hydra; that, on the contrary, "in our opinion the danger lies not in that fantastic revolutionary hydra, but in the obstinacy of traditionalism clogging progress," etc., etc. He read another article, too, a financial one, which alluded to Bentham and Mill, and dropped some innuendoes reflecting on the ministry. With his characteristic quickwittedness he caught the drift of each innuendo, divined whence it came, at whom and on what ground it was aimed, and that afforded him, as it always did, a certain satisfaction. But today that satisfaction was embittered by Matrona Philimonovna's advice and the unsatisfactory state of the household. He read, too, that Count Beist was rumored to have left for Wiesbaden, and that one need have no more gray hair, and of the sale of a light carriage, and of a young person seeking a situation; but these items of information did not give him, as usual, a quiet, ironical gratification. Having finished the paper, a second cup of coffee and a roll and butter, he got up, shaking the crumbs of the roll off his waistcoat; and, squaring his broad chest, he smiled joyously: not because there was anything particularly agreeable in his mind—the joyous smile was evoked by a good digestion.

I know that it’s easier to say Their kind does seem to have a taste for drugs, easier to write all addicts off as bad and weak-willed people, than it is to look closely at the nature of their suffering. I do it too, sometimes. I judge. I walk around with my chest puffed out, making sure that everyone knows about my Harvard and Stanford degrees, as if those things encapsulate me, and when I do so, I give in to the same facile, lazy thinking that characterizes those who think of addicts as horrible people. It’s just that I’m standing on the other side of the moat. What I can say for certain is that there is no case study in the world that could capture the whole animal of my brother, that could show how smart and kind and generous he was, how much he wanted to get better, how much he wanted to live. Forget for a moment what he looked like on paper, and instead see him as he was in all of his glory, in all of his beauty. It’s true that for years before he died, I would look at his face and think, What a pity, what a waste. But the waste was my own, the waste was what I missed out on whenever I looked at him and saw just his addiction.

When separated at birth and reunited as adults, they say they feel they have known each other all their lives. Testing confirms that identical twins, whether separated at birth or not, are eerily alike (though far from identical) in just about any trait one can measure. They are similar in verbal, mathematical, and general intelligence, in their degree of life satisfaction, and in personality traits such as introversion, agreeableness, neuroticism, conscientiousness, and openness to experience. They have similar attitudes toward controversial issues such as the death penalty, religion, and modern music. They resemble each other not just in paper-and-pencil tests but in consequential behavior such as gambling, divorcing, committing crimes, getting into accidents, and watching television. And they boast dozens of shared idiosyncrasies such as giggling incessantly, giving interminable answers to simple questions, dipping buttered toast in coffee, and—in the case of Abigail van Buren and Ann Landers—writing indistinguishable syndicated advice columns. The crags and valleys of their electroencephalograms (brainwaves) are as alike as those of a single person recorded on two occasions, and the wrinkles of their brains and distribution of gray

Identical twins think and feel in such similar ways that they sometimes suspect they are linked by telepathy. When separated at birth and reunited as adults, they say they feel they have known each other all their lives. Testing confirms that identical twins, whether separated at birth or not, are eerily alike (though far from identical) in just about any trait one can measure. They are similar in verbal, mathematical, and general intelligence, in their degree of life satisfaction, and in personality traits such as introversion, agreeableness, neuroticism, conscientiousness, and openness to experience. They have similar attitudes toward controversial issues such as the death penalty, religion, and modern music. They resemble each other not just in paper-and-pencil tests but in consequential behavior such as gambling, divorcing, committing crimes, getting into accidents, and watching television. And they boast dozens of shared idiosyncrasies such as giggling incessantly, giving interminable answers to simple questions, dipping buttered toast in coffee,and-in the case of Abigail van Buren and Ann Landers-writing indistinguishable syndicated advice columns. The crags and valleysof their electroencephalograms (brainwaves) are as alike as those of a single person recorded on two occasions, and the wrinkles of their brains and distribution of gray matter across cortical areas are also similar.

Pumpkin Sugar Cookies Sugar Cookies just got better with a little pumpkin! This recipe creates soft, chewy, lightly spicy glazed pumpkin sugar cookies that are perfect for Fall! Ingredients: 1/2 cup softened butter 1/2 cup vegetable oil 1/2 cup pumpkin puree {canned pumpkin} 1 cup granulated sugar 1/2 cup powdered sugar 1/2 teaspoon vanilla 2 large eggs 4 cups all purpose flour 1/4 teaspoon baking soda 1/4 teaspoon cream of tartar 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg For the glaze topping: 3 cups powdered sugar 4 tablespoons water 1/4 teaspoon pumpkin pie spice Instructions Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat and set aside. In a large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until incorporated and smooth. Slowly mix in all dry ingredients until completely incorporated. Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and flatten to 1/2 inch thick using the bottom of a glass. If the dough is sticking to the glass, press the bottom of the glass in granulated sugar before flattening. Bake 8-9 minutes. While cookies bake, stir all ingredients together for glaze until smooth. Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack. Spread 1 1/2 teaspoons glaze over each warm cookie. Let glaze harden 2-3 hours before serving. OR eat them warm with lots of runny glaze.

more than anything.” He turned to Jean Louise. “Seven-thirty tonight and no Landing. We’ll go to the show.” “Okay. Where’re you all going?” “Courthouse. Meeting.” “On Sunday?” “Yep.” “That’s right, I keep forgetting all the politicking’s done on Sunday in these parts.” Atticus called for Henry to come on. “Bye, baby,” he said. Jean Louise followed him into the livingroom. When the front door slammed behind her father and Henry, she went to her father’s chair to tidy up the papers he had left on the floor beside it. She picked them up, arranged them in sectional order, and put them on the sofa in a neat pile. She crossed the room again to straighten the stack of books on his lamp table, and was doing so when a pamphlet the size of a business envelope caught her eye. On its cover was a drawing of an anthropophagous Negro; above the drawing was printed The Black Plague. Its author was somebody with several academic degrees after his name. She opened the pamphlet, sat down in her father’s chair, and began reading. When she had finished, she took the pamphlet by one of its corners, held it like she would hold a dead rat by the tail, and walked into the kitchen. She held the pamphlet in front of her aunt. “What is this thing?” she said. Alexandra looked over her glasses at it. “Something of your father’s.” Jean Louise stepped on the garbage can trigger and threw the pamphlet in. “Don’t do that,” said Alexandra. “They’re hard to come by these days.” Jean Louise opened her mouth, shut it, and opened it again. “Aunty, have you read that thing? Do you know what’s in it?” “Certainly.” If Alexandra had uttered an obscenity in her face, Jean Louise would have been less surprised. “You—Aunty, do you know the stuff in that thing makes Dr. Goebbels look like a naive little country boy?” “I don’t know what you’re talking about, Jean Louise. There are a lot of truths in that book.” “Yes indeedy,” said Jean Louise wryly. “I especially liked the part where the Negroes, bless their hearts, couldn’t help being inferior to the white race because their skulls are thicker and their brain-pans shallower—whatever that means—so we must all be very kind to them and not let them do anything to hurt themselves and keep them in their places. Good God, Aunty—” Alexandra was ramrod straight. “Well?” she said. Jean Louise said, “It’s just that I never knew you went in for salacious reading material, Aunty.” Her aunt was silent, and Jean Louise continued: “I was real impressed with the parable where since the dawn of history the rulers of the world have always been white, except Genghis Khan or somebody—the author was real fair about that—and he made a killin’ point about even the Pharaohs were white and their subjects were either black or Jews—” “That’s true, isn’t it?” “Sure, but what’s that got to do with the case?” When Jean Louise felt apprehensive, expectant, or on edge, especially when confronting her aunt, her brain clicked to the meter of Gilbertian tomfoolery. Three sprightly figures

STUFFIN’ MUFFINS Preheat oven to 350 degrees F., rack in the middle position. 4 ounces salted butter (1 stick, 8 Tablespoons, ¼ pound) ½ cup finely chopped onion (you can buy this chopped or chop it yourself) ½ cup finely chopped celery ½ cup chopped apple (core, but do not peel before chopping) 1 teaspoon powdered sage 1 teaspoon powdered thyme 1 teaspoon ground oregano 8 cups herb stuffing (the kind in cubes that you buy in the grocery store—you can also use plain bread cubes and add a quarter-teaspoon more of ground sage, thyme, and oregano) 3 eggs, beaten (just whip them up in a glass with a fork) 1 teaspoon salt ½ teaspoon black pepper (freshly ground is best) 2 ounces (½ stick, 4 Tablespoons, pound) melted butter ¼ to ½ cup chicken broth (I used Swanson’s) Hannah’s 1st Note: I used a Fuji apple this time. I’ve also used Granny Smith apples, or Gala apples. Before you start, find a 12-cup muffin pan. Spray the inside of the cups with Pam or another nonstick cooking spray OR line them with cupcake papers. Get out a 10-inch or larger frying pan. Cut the stick of butter in 4 to 8 pieces and drop them inside. Put the pan over MEDIUM heat on the stovetop to melt the butter. Once the butter has melted, add the chopped onions. Give them a stir. Add the chopped celery. Stir it in. Add the chopped apple and stir that in. Sprinkle in the ground sage, thyme, and oregano. Sauté this mixture for 5 minutes. Then pull the frying pan off the heat and onto a cold burner. In a large mixing bowl, combine the 8 cups of herb stuffing. (If the boxed stuffing you bought has a separate herb packet, just sprinkle it over the top of the mixture in your frying pan. That way you’ll be sure to put it in!) Pour the beaten eggs over the top of the herb stuffing and mix them in. Sprinkle on the salt and the pepper. Mix them in. Pour the melted butter over the top and mix it in. Add the mixture from your frying pan on top of that. Stir it all up together. Measure out ¼ cup of chicken broth. Wash your hands. (Mixing the stuffing is going to be a lot easier if you use your impeccably clean hands to mix it.) Pour the ¼ cup of chicken broth over the top of your bowl. Mix everything with your hands. Feel the resulting mixture. It should be softened, but not wet. If you think it’s so dry that your muffins might fall apart after you bake them, mix in another ¼ cup of chicken broth. Once your Stuffin’ Muffin mixture is thoroughly combined, move the bowl close to the muffin pan you’ve prepared, and go wash your hands again. Use an ice cream scoop to fill your muffin cups. If you don’t have an ice cream scoop, use a large spoon. Mound the tops of the muffins by hand. (Your hands are still impeccably clean, aren’t they?) Bake the Stuffin’ Muffins at 350 degrees F. for 25 minutes. Yield: One dozen standard-sized muffins that can be served hot, warm, or at room temperature. Hannah’s 2nd Note: These muffins are a great accompaniment to pork, ham, chicken, turkey, duck, beef, or . . . well . . . practically anything! If there are any left over, you can reheat them in the microwave to serve the next day. Hannah’s 3rd Note: I’m beginning to think that Andrea can actually make Stuffin’ Muffins. It’s only April now, so she’s got seven months to practice.

The Memory Business Steven Sasson is a tall man with a lantern jaw. In 1973, he was a freshly minted graduate of the Rensselaer Polytechnic Institute. His degree in electrical engineering led to a job with Kodak’s Apparatus Division research lab, where, a few months into his employment, Sasson’s supervisor, Gareth Lloyd, approached him with a “small” request. Fairchild Semiconductor had just invented the first “charge-coupled device” (or CCD)—an easy way to move an electronic charge around a transistor—and Kodak needed to know if these devices could be used for imaging.4 Could they ever. By 1975, working with a small team of talented technicians, Sasson used CCDs to create the world’s first digital still camera and digital recording device. Looking, as Fast Company once explained, “like a ’70s Polaroid crossed with a Speak-and-Spell,”5 the camera was the size of a toaster, weighed in at 8.5 pounds, had a resolution of 0.01 megapixel, and took up to thirty black-and-white digital images—a number chosen because it fell between twenty-four and thirty-six and was thus in alignment with the exposures available in Kodak’s roll film. It also stored shots on the only permanent storage device available back then—a cassette tape. Still, it was an astounding achievement and an incredible learning experience. Portrait of Steven Sasson with first digital camera, 2009 Source: Harvey Wang, From Darkroom to Daylight “When you demonstrate such a system,” Sasson later said, “that is, taking pictures without film and showing them on an electronic screen without printing them on paper, inside a company like Kodak in 1976, you have to get ready for a lot of questions. I thought people would ask me questions about the technology: How’d you do this? How’d you make that work? I didn’t get any of that. They asked me when it was going to be ready for prime time? When is it going to be realistic to use this? Why would anybody want to look at their pictures on an electronic screen?”6 In 1996, twenty years after this meeting took place, Kodak had 140,000 employees and a $28 billion market cap. They were effectively a category monopoly. In the United States, they controlled 90 percent of the film market and 85 percent of the camera market.7 But they had forgotten their business model. Kodak had started out in the chemistry and paper goods business, for sure, but they came to dominance by being in the convenience business. Even that doesn’t go far enough. There is still the question of what exactly Kodak was making more convenient. Was it just photography? Not even close. Photography was simply the medium of expression—but what was being expressed? The “Kodak Moment,” of course—our desire to document our lives, to capture the fleeting, to record the ephemeral. Kodak was in the business of recording memories. And what made recording memories more convenient than a digital camera? But that wasn’t how the Kodak Corporation of the late twentieth century saw it. They thought that the digital camera would undercut their chemical business and photographic paper business, essentially forcing the company into competing against itself. So they buried the technology. Nor did the executives understand how a low-resolution 0.01 megapixel image camera could hop on an exponential growth curve and eventually provide high-resolution images. So they ignored it. Instead of using their weighty position to corner the market, they were instead cornered by the market.

CRANBERRY SCONES Preheat oven to 425 degrees F., rack in the middle position. 3 cups all-purpose flour (pack it down in the cup when you measure it) 2 Tablespoons white (granulated) sugar 2 teaspoons cream of tartar (important) 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt ½ cup softened salted butter (1 stick, 4 ounces, ¼ pound) 2 large eggs, beaten (just whip them up in a glass with a fork) 1 cup unflavored yogurt (8 ounces) 1 cup sweetened dried cranberries (Craisins, or their equivalent) ½ cup whole milk Use a medium-size mixing bowl to combine the flour, sugar, cream of tartar, baking powder, baking soda, and salt. Stir them all up together. Cut in the salted butter just as you would for piecrust dough.   Hannah’s Note: If you have a food processor, you can use it for the first step. Cut ½ cup COLD salted butter into 8 chunks. Layer them with the dry ingredients in the bowl of the food processor. Process with the steel blade until the mixture has the texture of cornmeal. Transfer the mixture to a medium-sized mixing bowl and proceed to the second step.   Stir in the beaten eggs and the unflavored yogurt. Then add the sweetened dried cranberries and mix everything up together.   Add the milk and stir until everything is combined.   Drop the scones by soup spoonfuls onto a greased (or sprayed with Pam or another nonstick baking spray) baking sheet, 12 large scones to a sheet. You can also drop these scones on parchment paper if you prefer.   Once the scones are on the baking sheet, you can wet your fingers and shape them into more perfect rounds. (If you do this and there are any leftovers, you can slice them in half and toast them for breakfast the next morning.)   Bake the scones at 425 degrees F. for 12 to 14 minutes, or until they’re golden brown on top.   Cool the scones for at least five minutes on the cookie sheet, and then remove them with a spatula. Serve them in a towel-lined basket so they stay warm.   Yield: Makes 12 large and delicious scones.

Well then, first would be the abalone and sea urchin- the bounty of the sea! Ah, I see! This foam on top is kombu seaweed broth that's been whipped into a mousse!" "Mm! I can taste the delicate umami flavors seeping into my tongue!" "The fish meat was aged for a day wrapped in kombu. The seaweed pulls just enough of the moisture out of the meat, allowing it to keep longer, a perfect technique for a bento that needs to last. Hm! Next looks to be bonito. ...!" What rich, powerful umami!" Aha! This is the result of several umami components melding together. The glutamic acid in the kombu from the previous piece is mixing together in my mouth with the inosinic acid in the bonito! "And, like, I cold aged this bonito across two days. Aging fish and meats boosts their umami components, y'know. In other words, the true effect of this bento comes together in your mouth... as you eat it in order from one end to the other." "Next is a row... that looks to be made entirely from vegetables. But none of them use a single scrap of seaweed. The wrappers around each one are different vegetables sliced paper-thin!" "Right! This bento totally doesn't go for any heavy foods." "Next comes the sushi row that practically cries out that it's a main dish... raw cold-aged beef sushi!" Th-there it is again! The powerful punch of umami flavor as two components mix together in my mouth! "Hm? Wait a minute. I understand the inosinic acid comes from the beef... but where is the glutamic acid?" "From the tomatoes." "Tomatoes? But I don't see any..." "They're in there. See, I first put them in a centrifuge. That broke them down into their component parts- the coloring, the fiber, and the jus. I then filtered the jus to purify it even further. Then I put just a few drops on each piece of veggie sushi." "WHAT THE HECK?!" "She took an ingredient and broke it down so far it wasn't even recognizable anymore? Can she even do that?" Appliances like the centrifuge and cryogenic grinder are tools that were first developed to be used in medicine, not cooking. Even among pro chefs, only a handful are skilled enough to make regular use of such complex machines! Who would have thought a high school student was capable of mastering them to this degree! "And last but not least we have this one. It's sea bream with some sort of pink jelly... ... resting on top of a Chinese spoon." That pink jelly was a pearl of condensed soup stock! Once it popped inside my mouth... ... it mixed together with the sea bream sushi until it tasted like- "Sea bream chazuke!

ELEANOR OLSON’S OATMEAL COOKIES Preheat oven to 350 degrees F., rack in the middle position. 1 cup (2 sticks, 8 ounces, ½ pound) salted butter, softened 1 cup brown sugar (pack it down in the cup when you measure it) 1 cup white (granulated) sugar 2 eggs, beaten (just whip them up in a glass with a fork) 1 teaspoon vanilla extract 1 teaspoon salt 1 teaspoon baking soda 1 and ½ cups flour (pack it down in the cup when you measure it) 3 cups quick-cooking oatmeal (I used Quaker Quick 1-Minute) ½ cup chopped nuts (optional) (Eleanor used walnuts) ½ cup raisins or another small, fairly soft sweet treat (optional) Hannah’s 1st Note: The optional fruit or sweet treats are raisins, any dried fruit chopped into pieces, small bites of fruit like pineapple or apple, or small soft candies like M&M’s, Milk Duds, chocolate chips, butterscotch chips, or any other flavored chips. Lisa and I even used Sugar Babies once—they’re chocolate-covered caramel nuggets—and everyone was crazy about them. You can also use larger candies if you push one in the center of each cookie. Here, as in so many recipes, you are only limited by the selection your store has to offer and your own imagination. Hannah’s 2nd Note: These cookies are very quick and easy to make with an electric mixer. Of course you can also mix them by hand. Mix the softened butter, brown sugar, and white sugar in the bowl of an electric mixer. Beat on HIGH speed until they’re light and fluffy. Add the beaten eggs and mix them in on MEDIUM speed. Turn the mixer down to LOW speed and add the vanilla extract, the salt, and the baking soda. Mix well. Add the flour in half-cup increments, beating on MEDIUM speed after each addition. With the mixer on LOW speed, add the oatmeal. Then add the optional nuts, and/or the optional fruit or sweet treat. Scrape down the sides of the bowl, take the bowl out of the mixer, and give the cookie dough a final stir by hand. Let it sit, uncovered, on the counter while you prepare your cookie sheets. Spray your cookie sheets with Pam or another nonstick cooking spray. Alternatively, you can line them with parchment paper and spray that lightly with cooking spray. Get out a tablespoon from your silverware drawer. Wet it under the faucet so that the dough won’t stick to it, and scoop up a rounded Tablespoon of dough. Drop it in mounds on the cookie sheet, 12 mounds to a standard-size sheet. Bake Eleanor Olson’s Oatmeal Cookies at 350 degrees F. for 9 to 11 minutes, or until they’re nice and golden on top. (Mine took 10 minutes.) Yield: Approximately 3 dozen chewy, satisfying oatmeal cookies.

BACON, EGG, AND CHEDDAR CHEESE TOAST CUPS Preheat oven to 400 degrees F., rack in the middle position. 6 slices bacon (regular sliced, not thick sliced) 4 Tablespoons (2 ounces, ½ stick) salted butter, softened 6 slices soft white bread ½ cup grated cheddar cheese 6 large eggs Salt and pepper to taste Cook the 6 slices of bacon in a frying pan over medium heat for 6 minutes or until the bacon is firmed up and the edges are slightly brown, but the strips are still pliable. They won’t be completely cooked, but that’s okay. They will finish cooking in the oven. Place the partially-cooked bacon on a plate lined with paper towels to drain it. Generously coat the inside of 6 muffin cups with half of the softened butter. Butter one side of the bread with the rest of the butter but stop slightly short of the crusts. Lay the bread out on a sheet of wax paper or a bread board butter side up. Hannah’s 1st Note: You will be wasting a bit of butter here, but it’s easier than cutting rounds of bread first and trying to butter them after they’re cut. Using a round cookie cutter that’s three and a half inches (3 and ½ inches) in diameter, cut circles out of each slice of bread.   Hannah’s 2nd Note: If you don’t have a 3.5 inch cookie cutter, you can use the top rim of a standard size drinking glass to do this. Place the bread rounds butter side down inside the muffin pans, pressing them down gently being careful not to tear them as they settle into the bottom of the cup. If one does tear, cut a patch from the buttered bread that is left and place it, buttered side down, over the tear. Curl a piece of bacon around the top of each piece of bread, positioning it between the bread and the muffin tin. This will help to keep the bacon in a ring shape. Sprinkle shredded cheese in the bottom of each muffin cup, dividing the cheese as equally as you can between the 6 muffin cups. Crack an egg into a small measuring cup (I use a half-cup measure) with a spout, making sure to keep the yolk intact. Hannah’s 3rd Note: If you break a yolk, don’t throw the whole egg away. Just slip it in a small covered container which you will refrigerate and use for scrambled eggs the next morning, or for that batch of cookies you’ll make in the next day or two. Pour the egg carefully into the bottom of one of the muffin cups. Repeat this procedure for all the eggs, cracking them one at a time and pouring them into the remaining muffin cups. When every muffin cup has bread, bacon, cheese and egg, season with a little salt and pepper. Bake the filled toast cups for 6 to 10 minutes, depending on how firm you want the yolks. (Naturally, a longer baking time yields a harder yolk.) Run the blade of a knife around the edge of each muffin cup, remove the Bacon, Egg, and Cheddar Cheese Toast Cups, and serve immediately. Hannah’s 4th Note: These are a bit tricky the first time you make them. That’s just “beginner nerves”. Once you’ve made them successfully, they’re really quite easy to do and extremely impressive to serve for a brunch. Yield: 6 servings (or 3 servings if you’re fixing them for Mike and Norman).

TREASURE CHEST COOKIES (Lisa’s Aunt Nancy’s Babysitter’s Cookies) Preheat oven to 350 degrees F., rack in the middle position. The Cookie Dough: ½ cup (1 stick, 4 ounces, ¼ pound) salted butter, room temperature ¾ cup powdered sugar (plus 1 and ½ cups more for rolling the cookies in and making the glaze) ¼ teaspoon salt 2 tablespoons milk (that’s cup) 1 teaspoon vanilla extract 1 and ½ cups all-purpose flour (pack it down when you measure it) The “Treasure”: Well-drained Maraschino cherries, chunks of well-drained canned pineapple, small pieces of chocolate, a walnut or pecan half, ¼ teaspoon of any fruit jam, or any small soft candy or treat that will fit inside your cookie dough balls. The Topping: 1 cup powdered (confectioners) sugar To make the cookie dough: Mix the softened butter and ¾ cup powdered sugar together in a medium-sized mixing bowl. Beat them until the mixture is light and fluffy. Add the salt and mix it in. Add the milk and the vanilla extract. Beat until they’re thoroughly blended. Add the flour in half-cup increments, mixing well after each addition. Divide the dough into 4 equal quarters. (You don’t have to weigh it or measure it, or anything like that. It’s not that critical.) Roll each quarter into a log shape and then cut each log into 6 even pieces. (The easy way to do this is to cut it in half first and then cut each half into thirds.) Roll the pieces into balls about the size of a walnut with its shell on, or a little larger. Flatten each ball with your impeccably clean hands. Wrap the dough around a “treasure” of your choice. If you use jam, don’t use over a quarter-teaspoon as it will leak out if there’s too much jam inside the dough ball. Pat the resulting “package” into a ball shape and place it on an ungreased cookie sheet, 12 balls to a standard-size sheet. Push the dough balls down just slightly so they don’t roll off on their way to your oven. Hannah’s 1st Note: I use baking sheets with sides and line them with parchment paper when I bake these with jam. If part of the jam leaks out, the parchment paper contains it and I don’t have sticky jam on my baking sheets or in the bottom of my oven. Bake the Treasure Chest Cookies at 350° F. for approximately 18 minutes, or until the bottom edge is just beginning to brown when you raise it with a spatula. Remove the cookies from the oven and allow them to cool on the sheets for about 5 minutes. Place ½ cup of powdered sugar in a small bowl. Place wax paper or parchment paper under the wire racks. Roll the still-warm cookies in the powdered sugar. The sugar will stick to the warm cookies. Coat them evenly and then return them to the wire racks to cool completely. (You’ll notice that the powdered sugar will “soak” into the warm cookie balls. That’s okay. You’re going to roll them in powdered sugar again for a final coat when they’re cool.) When the cookies are completely cool, place another ½ cup powdered sugar in your bowl. Roll the cooled cookies in the powdered sugar again. Then transfer them to a cookie jar or another container and store them in a cool, dry place. Hannah’s 2nd Note: I tried putting a couple of miniature marshmallows or half of a regular-size marshmallow in the center of my cookies for the “treasure”. It didn’t work. The marshmallows in the center completely melted away. Lisa’s Note: I’m going to try my Treasure Chest Cookies with a roll of Rollo’s next time I make them. Herb just adores those chocolate covered soft caramels. He wants me to try the miniature Reese’s Pieces, too. Yield: 2 dozen delicious cookies that both kids and adults will love to eat.

Chocolate Macaroons ¾ cup sugar 4 large egg whites 4 cups shredded sweetened coconut 3 tablespoons matzah cake meal 3 tablespoons cocoa powder Preheat the oven to 375 degrees. Line a baking sheet with parchment. Set aside. Combine the sugar and egg whites in the top of a double boiler over simmering water (boil 2 inches of water in the bottom of the double boiler and reduce the heat to simmer). Cook the mixture, stirring until the sugar is dissolved. Stir in the coconut, cake meal, and cocoa until smooth. Spoon 24 mounds of macaroons onto the baking sheet and bake for 15 to 18 minutes, until the tops are just golden. Allow to cool completely before removing from the baking sheet. Yield: 24 macaroons. Evangeline’s Cook’s Notes Naturally this is a new recipe for the girls and me, but from what I hear they turned out pretty yummy. So yummy, I decided to try it myself. Vernon made an absolute pig of himself! Lemon Chicken 1/3 cup flour 1 teaspoon salt 1 teaspoon paprika 1 frying chicken (2½ to 3 pounds) 3 tablespoons lemon juice 3 tablespoons Crisco 1 chicken bouillon cube ¼ cup green onion, sliced 2 tablespoons brown sugar 1½ teaspoons lemon peel, grated chopped parsley for garnish In paper or plastic bag, combine flour, salt, and paprika. Brush the cut-up chicken with lemon juice. Add 2 to 3 pieces of chicken at a time to the bag and shake well. In a large skillet, brown chicken in hot Crisco. Dissolve bouillon cube in ¾cup boiling water; pour over chicken. Stir in onion, brown sugar, lemon peel, and remaining lemon juice. Cover, reduce heat, and cook chicken over low heat until tender, 40 to 50 minutes. Garnish with chopped parsley. Serves 4. Goldie’s Cook’s Notes Sally is a real doll for sharing this recipe with me. She says she found it in an old cookbook of her mother’s and that nothing but nothing her mother ever cooked came out bad. One taste of this recipe and you’ll be a believer in old cookbooks too!

WATERMELON COOKIES Preheat oven to 325 degrees F., rack in the middle position. 1 package (.16-ounce) watermelon (or any other flavor) Kool-Aid powder (Don’t get the kind with sugar or sugar substitute added.) 1 and ⅔ cup white (granulated) sugar 1 and ½ cups softened butter (2 and ½ sticks, 10 ounces) 2 large eggs, beaten (just whip them up in a glass with a fork) ½ teaspoon salt 1 teaspoon baking soda 3 cups all-purpose flour (pack it down in the cup when you measure it) ½ cup white (granulated) sugar in a bowl Hannah’s 1st Note: When Brandi makes these cookies, she rolls them out on a floured board and uses cookie cutters. Rolled cookies take more time than other types of cookies, so Lisa and I modified Brandi’s recipe for use at The Cookie Jar. Mix the watermelon Kool-Aid with the granulated sugar. Add the softened butter and mix until it’s nice and fluffy. Add the eggs and mix well. Mix in the salt and the baking soda. Make sure they’re well incorporated. Add the flour in half-cup increments, mixing after each addition. Spray cookie sheets with Pam or another nonstick cooking spray. You can also use parchment paper if you prefer. Roll dough balls one inch in diameter with your hands. (We use a 2-teaspoon cookie scooper at The Cookie Jar.) Roll the cookie balls in the bowl of white sugar and place them on the cookie sheet, 12 to a standard-size sheet. Bake the Watermelon Cookies at 325 degrees F. for 10 to 12 minutes (mine took 11 minutes) or until they’re just beginning to turn golden around the edges. Don’t overbake. Let the cookies cool on the cookie sheets for no more than a minute, and then remove them to a wire rack to cool completely. Yield: Approximately 6 dozen pretty and unusual cookies that kids will adore, especially if you tell them that they’re made with Kool-Aid. Hannah’s 2nd Note: Brandi’s mother baked these cookies to send to school on birthdays. She

JAMBOREE MUFFINS   Preheat oven to 400 degrees F., rack in the middle position. 1 large egg, beaten ¾ cup whole milk ½ cup vegetable oil cup white (granulated) sugar 2 cups all-purpose flour (pack it down when you measure it) 3 teaspoons (one Tablespoon) baking powder 1 teaspoon salt Approximately 1/4 cup jam of your choice Hannah’s 1st Note: This is a great recipe for using up all those jars of jam with little dibs and dabs in the bottom that are taking up too much room on your refrigerator shelf! Grease or spray the bottoms of 12 muffin cups with Pam or another nonstick cooking spray. Alternatively, you can use paper cupcake liners. Use a muffin pan or a cupcake pan that has cups approximately 2 and ½ inches across the top and are 1 and ¼ inches deep. (That’s a standard size.) Hannah’s 2nd Note: Don’t use an electric mixer to mix up these muffins. Just stir everything up by hand. The muffin batter should be a little lumpy, like brownie batter, and not over-mixed. In a medium-sized bowl, beat the egg with the milk until they are well combined. Stir in the vegetable oil and the white sugar. Measure out the flour in another bowl. Stir in the baking powder and the salt with a fork. Add the flour mixture to the egg mixture in half-cup increments, stirring after each increment, but only until the flour is moistened. The resulting muffin batter will be lumpy. That’s okay. It’s supposed to be. Fill the muffin cups half-full with batter. Get out your jam jars. You can use all one kind, or several different kinds of jam. It’s totally up to you. Use a teaspoon measure or a small-sized spoon from your silverware drawer to drop 1 teaspoon of jam into the center of each muffin. Hannah’s 3rd Note: I hope Mother never reads this recipe because I use one of the antique silver collector’s spoons she gave me to dish out the jam and drop it into the center of the muffin batter. Cover the jam with muffin batter until the muffin cups are ¾ full.   Bake at 400 degrees F. for approximately 20 minutes, or until the muffins are golden brown. Let the Jamboree Muffins cool in the pan for 10 minutes and then serve them with plenty of butter. They’re good warm and they’re good cold. They also reheat well in the microwave. Yield: 12 yummy muffins

perspective on college degrees, though. He was glad he had gone to college, but he realized as never before that no one man or institution was inerrant. An education was not twelve years of high school and a BS, MS, and PhD. An education was what each individual learned throughout his life. He was beginning to realize that a college degree, in many cases, was just a piece of paper which measured one man’s knowledge against another’s. No wonder the BSs, MSs, and PhDs of Jesus’s day hated him and the disciples so much. Those Pharisees and Sadducees had their degrees, and no “unlearned” men could tell them anything. Father, keep me humble,

I had always wanted to write but thought you needed a degree, or membership in a club nobody had asked me to join. I thought God had to touch you on the forehead, I thought you needed to have something specific to say, something important, and I thought you needed all that laid out from the git-go. It was a long time before I realized that you don't have to start right, you just have to start. Put pen to paper, allow yourself the freedom to write badly, to get it wrong, stop looking over your own shoulder.

Triple Ginger Cookies About three dozen cookies Ingredients 2 1/2 cups all-purpose flour 1/2 cup minced crystallized ginger 2 teaspoons baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 1/2 cup packed golden brown sugar 1/2 cup packed dark brown sugar 1 large egg, room temperature 1/4 cup light, mild-flavored molasses 2 teaspoons finely grated fresh peeled ginger 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/3 cup granulated sugar Preparation Preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk together flour, crystallized ginger, baking soda, and 1/4 teaspoon salt in medium bowl. In a separate large bowl, use an electric mixer, beat butter until creamy. Gradually add both brown sugars and beat on medium-high until creamy, about 3 minutes. Add egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves, and blend well. Add flour mixture in thirds, beating on low speed just to blend between additions. Place 1/3 cup sugar in small bowl. Measure 1 tablespoon dough. Roll into ball between palms of hands, then roll in sugar in bowl to coat; place on baking sheet. Repeat with remaining cookie dough, spacing cookies 1 1/2 to 2 inches apart. Bake cookies until surfaces crack and cookies are firm around edges but still slightly soft in center, about 15 minutes. Cool completely still on the baking sheets. Cookies can be stored in airtight containers at room temperature.

Cinnamon Sinners Cupcakes A moist cinnamon cupcake with cinnamon cream cheese frosting. ½ cup butter, melted 1 cup sugar 4 eggs 1 teaspoon vanilla extract 1½ cups flour 1 teaspoon baking powder 1 teaspoon cinnamon ½ teaspoon salt ¾ cup buttermilk Preheat oven to 350 degrees. Line cupcake pan with paper liners. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add the eggs and the vanilla. In a medium bowl, sift together the flour, baking powder, cinnamon, and salt. Alternately add the flour mixture and the buttermilk to the large bowl, mixing until the batter is smooth. Fill paper liners until two-thirds full. Bake for 17 to 22 minutes until golden brown. Makes 12. Cinnamon Cream Cheese Frosting with cinnamon stick garnish 8 ounces cream cheese, softened 1 stick unsalted butter, softened ½ teaspoon vanilla extract ½ teaspoon cinnamon 3½ cups powdered sugar ¼ cup sugar ⅛ teaspoon cinnamon Cinnamon sticks Beat cream cheese, butter, vanilla, and cinnamon in a large bowl until well blended. Gradually add powdered sugar and beat until frosting is smooth. Put frosting in a pastry bag and pipe onto cupcakes in thick swirls, using an open tip. Mix together the sugar and cinnamon to make cinnamon sugar and spread on a flat plate. Roll the side of the frosted cupcake so that the cinnamon sugar mixture coats the edges just above the wrapper. Top with a cinnamon stick.

Old people vote. You know who votes in the swing states where this election will be fought? Really old people. Instead of high-profile videos with Cardi B (no disrespect to Cardi, who famously once threatened to dog-walk the egregious Tomi Lahren), maybe focus on registering and reaching more of those old-fart voters in counties in swing states. If your celebrity and music-industry friends want to flood social media with GOTV messages, let them. It makes them feel important and it’s the cheapest outsourcing you can get. Just don’t build your models on the idea that you’re going to spike young voter turnout beyond 20 percent. The problem with chasing the youth vote is threefold: First, they’re unlikely to be registered. You have to devote a lot of work to going out, grabbing them, registering them, educating them, and motivating them to go out and vote. If they were established but less active voters, you’d have voter history and other data to work with. There are lower-effort, lower-cost ways to make this work. Second, they’re not conditioned to vote; that November morning is much more likely to involve regret at not finishing a paper than missing a vote. Third, and finally, a meaningful fraction of the national youth vote overall is located in California. Its gigantic population skews the number, and since the Golden State’s Electoral College outcome is never in doubt, it doesn’t matter. What’s our motto, kids? “The Electoral College is the only game in town.” This year, the Democrats have been racing to win the Free Shit election with young voters by promising to make college “free” (a word that makes any economic conservative lower their glasses, put down the brandy snifter, and arch an eyebrow) and to forgive $1.53 trillion gazillion dollars of student loan debt. Set aside that the rising price of college is what happens to everything subsidized or guaranteed by the government.17 Set aside that those subsidies cause college costs to wildly exceed the rate of inflation across the board, and that it sucks to have $200k in student loan debt for your degree in Intersectional Yodeling. Set aside that the college loan system is run by predatory asswipes. The big miss here is a massive policy disconnect—a student-loan jubilee would be a massive subsidy to white, upper-middle-class people in their mid-thirties to late forties. I’m not saying Democrats shouldn’t try to appeal to young voters on some level, but I want them to have a realistic expectation about just how hard it is to move those numbers in sufficient volume in the key Electoral College states. When I asked one of the smartest electoral modeling brains in the business about this issue, he flooded me with an inbox of spreadsheets and data points. But the key answer he gave me was this: “The EC states in play are mostly old as fuck. If your models assume young voter magic, you’re gonna have a bad day.

People of this temperament, or possessing this psychopathology, usually adopt a placatory attitude toward others because they cannot afford to disagree or risk anything which might cause offence or incur disapproval. Because the price of approval is compliance, which must involve some degree of dissimulation, this type of individual needs to get away from other people in order to be himself unimpeded by the need to please. A ‘masochistic’, submissive stance toward others must involve the repression of aggression. The person who cannot stand up to other people, or assert himself when this is appropriate, represses his hostility. When he becomes depressed, his hostility toward others is displaced and becomes directed against himself in the form of self-reproach. As Freud pointed out in his classic paper, ‘Mourning and Melancholia’, the reproaches which the depressed person levels against himself are usually explicable as reproaches which he would like to have directed at someone close to him, but which he dared not express for fear of antagonizing a person upon whose love he depends.9 People of this kind constitute a considerable fraction of psychiatric practice. They also respond well to psychiatric treatment. It is easier to facilitate self-assertion in the timid than it is to induce humility in the overweening. But it must be emphasized that not all patients who suffer from recurrent depression are of the type just described.

I, too, have spent years creating my little moat of good deeds in an attempt to protect the castle of myself. I don't want to be dismissed the way that Nana was once dismissed. I know it's easier to say Their kind does seem to have a taste for drugs, easier to write all addicts off as bad and weak-willed people, than it is to look closely at the nature of their suffering. I do it too, sometimes. I judge. I walk around with my chest puffed out, making sure that everyone knows about my Harvard and Stanford degrees, as if those things encapsulate me, and when I do so, I give into the same facile, lazy thinking that characterizes those who think of addicts as horrible people. It's just that I'm standing on the other side of the moat. What I can say for certain is that there is no case study in the world that could capture the whole animal of my brother, that could show how smart and kind and generous he was, how much he wanted to get better, how much he wanted to live. Forget for a moment what he looked like on paper, and instead see him as he was in all of his glory, in all of his beauty. It's true that for years before he died, I would look at his face and think, What a pity, what a waste. But the waste was my own, the waste was what I missed out on whenever I looked at him and saw just his addiction.

Piers Morgan Piers Morgan is a British journalist best known for his editorial work for the Daily Mirror from 1995 through 2004. He is also a successful author and television personality whose recent credits include a recurring role as a judge on NBC’s America’s Got Talent. A controversial member of the tabloid press during Diana’s lifetime, Piers Morgan established a uniquely close relationship with the Princess during the 1990s. Just sitting in her private room was fascinating. Her magazines lay on the table, from Vogue to Hello, as well as her newspapers--the Daily Mail at the top of the pile, obviously, if distressingly. After I had spent ten minutes on my own, she swept in, gushing: “I’m so sorry to have kept you, Piers. I hope Paul has been looking after you all right.” And then came what was surely one of the most needless requests of all time: “Would you mind awfully if William joins us for lunch? He’s on an exeat from Eton, and I just thought that given you are a bit younger than most editors, it might be good for both of you to get to know each other.” “I’m sorry, but that would be terribly inconvenient,” I replied sternly. Diana blushed slightly and started a stuttering “Yes, of course, I’m so sorry…” apology, when I burst out laughing. “Yes, ma’am, I think I can stretch to allowing the future king to join us for lunch.” The absurdity of this conversation held no apparent bounds. But before he joined us, Diana wanted a little chat. “How’s your circulation?” she asked. Bloody rampant, I thought, as she nestled into her sofa, radiating a surprisingly high degree of sexual allure. “Oh very healthy, ma’am, thanks to you.” She laughed, a tad insincerely. We discussed her mate Fergie. “Can’t you go a bit easier on her?” Diana pleaded, with genuine concern in those extraordinarily big, expressively deep, blue eyes. “Well, she’s her own worst enemy,” I replied. “Look at this morning’s front pages--I mean, who the hell takes the Concorde the day after the papers reveal she’s £3 million in debt?” “I know, I know,” sighed the Princess, “but she means well; she has a big heart. It’s not easy for her.” We debated the merits of Fergie, or even Diana herself, emigrating away from the media firestorm. “Yes, but to where? I’ve thought about it often, but somebody would find me wherever I went.” And then I saw a flash of real sadness in her face, a desperation almost to have her anonymity back, but knowing it is gone forever. I asked what it was like “being Diana.” “Oh God, let’s face it, even I have had enough of Diana now--and I am Diana.” She screeched with laughter, and I saw her chameleon side. Able to switch so easily from misery to hilarity. “It’s been ridiculous recently, just one thing after another. But I can’t stop the press writing about me, can I? You are hardly going to say ‘Oh, okay then, we’ll leave you alone.’ I would like to have a good break. I meet a lot of ordinary people, and they are always so kind to me. They shout out things like ‘Eh, Di, I know what you’re going through, luv,’ and I laughed and think: ‘If only you really knew. He’s worrying about his allotment or whatever, and I’ve got things like the future of the monarchy on my mind.’” More screeches--she has a great laugh. A really earthy infectious cackle. Like a Sloaney Barbara Windsor.

I reached the end of the street and turned right. There they were, about twelve meters away. The Japanese guy had his left side to me. He was talking to the American. The American was facing me, an unlit cigarette in his mouth. He was holding a lighter at waist level, flicking it, trying to get it going. I forced myself to keep my pace casual, just another pedestrian. My heart began to beat harder. I could feel it pounding in my chest, behind my ears. Ten meters. I popped the plastic lid off the paper cup with my thumb. I felt it tumble across the back of my hand. Seven meters. Adrenaline was slowing down my perception of the scene. The Japanese guy glanced in my direction. He looked at my face. His eyes began to widen. Five meters. The Japanese guy reached out for the American, the gesture urgent even through my adrenalized slow-motion vision. He grabbed the American’s arm and started pulling on it. Three meters. The American looked up and saw me. The cigarette dangled from his lips. There was no recognition in his eyes. Two meters. I stepped in and flung the cup forward. Its contents of ninety-eight degrees centigrade Earl Gray tea exited and caught the American directly in the face and neck. His hands flew up and he shrieked. I turned to the Japanese. His eyes were popped all the way open, his head rotating back and forth in the universal gesture of negation. He started to raise his hands as though to ward me off. I grabbed his shoulders and shoved him into the wall. Using the same forward momentum, I stepped in and kneed him squarely in the balls. He grunted and doubled over. I turned back to the American. He was bent forward, staggering, his hands clutching at his face. I grabbed the collar of his jacket and the back of his trousers and accelerated him headfirst into the wall like a matador with a bull. His body shuddered from the impact and he dropped to the ground. The Japanese guy was lying on his side, clutching his crotch, gasping. I hauled him up by the lapels and shoved his back against the wall. I looked left, then right. It was just the three of us. “Tell me who you are,” I said in Japanese. He made retching noises. I could see he was going to need a minute. Keeping my left hand pressed against his throat, I patted him down to confirm he didn’t have a weapon, then checked his ears and jacket to ensure he wasn’t wired for sound. He was clean. I reached into the inside pocket of his suit jacket and pulled out a wallet. I flipped it open. The ID was right in front, in a slip-in laminated protector. Tomohisa Kanezaki. Second Secretary, Consular Affairs, U.S. Embassy. The bald eagle logo of the U.S. Department of State showed blue and yellow in the background.

It's better to be treated as a paper airplane than a fighter jet. When you are disrupting, the best possible start-up scenario is to be dismissed, even ignored, just as Blockbuster ignored Netflix—right up until Blockbuster was "netflixed."17 Southern New Hampshire University (SNHU) is a good example of an organization that took on fly-under-the-radar market risk.18 A decade ago, SNHU was a two-thousand-student college with declining enrollment. Instead of trying to increase enrollment by competing for Ivy League-caliber professors at the high end or with government-funded community colleges at the low end, the university chose to play where no one else was playing—online. There was no guarantee that students would be interested in online degree programs. But because SNHU took on market risk, playing where no one else was playing, and there were many students looking for the flexibility provided by online courses, it is now considered the Amazon of education, with thirty-four thousand students enrolled. SNHU is in the process of jumping to yet another growth curve to decrease the cost of a college degree by measuring competencies rather than credits. One student demonstrated all 120 competencies in one hundred days. His associate's degree cost a grand total of $1,250. A good example of taking on market risk in personal, career terms is Amy Jo Martin, founder of Digital Royalty. In 2008, of the hundreds of millions of dollars being spent on advertising and publicity by the NBA, very little was allocated to social media. Martin saw an unmet need, and leveraged her expertise to persuade the Phoenix Suns to hire her as director of digital media, a first-of-its-kind position within the NBA. Martin's clients have included Shaquille O'Neal, and she has more than a million Twitter followers. Her gig sounds fantastically fun, but at the outset people wondered if it was even a job.

People assume that I have a degree in poli-sci and that I decided to become a comedian just because that was the best way to spread my message. It's the same way for my dad too. He seems like he has a bachelor's degree in economics from the Wharton School, but he really only graduated from Spring Hill College in Mobile. For all three of us, people assume that because we have the information, we must have pieces of paper that certify us as smart. Nope. We just have information because we wanted it. If there's one thing that I learned from both of my parents, it is that you don't need the paper to get the information.

Mussolini never conceded the absolute authority of the state to dictate the course of the economy. By the early 1930s he had found it necessary to start putting Fascist ideology down on paper. Before then, it was much more ad hoc. But when he did get around to writing it out, doctrinal Fascist economics looked fairly recognizable as just another left-wing campaign to nationalize industry, or regulate it to the point where the distinction was hardly a difference. These policies fell under the rubric of what was called corporatism, and not only were they admired in America at the time, but they are unknowingly emulated to a staggering degree today.

It’s difficult to imagine that Artificial Intelligence will take the place of people but many believe that it’s only a short time before computers will outthink us. They already can beat our best chess players and have been able to out calculate us since calculators first came onto the scene. IBM’s Watson is on the cutting edge of Cognitive Computers, being used to out think our physicians but closer to home, for the greatest part; our cars are no longer assembled by people but rather robots. Our automobiles can be considered among our first robots, since they took the place of horses. Just after the turn of the last century when the population in the United States crossed the 100 M mark the number of horses came to 20M. Now we have a population of 325 M but only 9 M horses. You might ask what happened. Well back in 1915 there were 2.4 M cars but this jumped to 3.6 M in just one year. Although horses still out-numbered cars the handwriting was on the wall! You might think that this doesn’t apply to us but why not? The number of robots increase, taking the place of first our workers on the assembly line and then workers in the food industry and this takes us from tractors and combines on the farms to the cooking and serving hamburgers at your favorite burger joint. People are becoming redundant! That’s right we are becoming superfluous! Worldwide only 7 out of 100 people have college degrees and here in the United States only 40% of our working population possesses a sheep skin, although mine is printed on ordinary paper. With education becoming ever more expensive, we as a population are becoming ever more uneducated. A growing problem is that as computers and robots become smarter, as they are, we are no longer needed to be anything more than a consumer and where will the money come from for that? I recently read that this death spiral will run its course within 40 years! Nice statistics that we’re looking at…. Looking at the bright side of things you can now buy an atomically correct, life sized doll, as perhaps a robotic non-complaining, companion for under $120. In time these robotic beings will be able to talk back but hopefully there will be an off switch. As interesting as this sounds it will most likely not be for everyone, however it may appeal to some of our less capable, not to have to actually interface with real live people. The fact is that most people will soon outlive their usefulness! We as a society are being challenged and there will soon be little reason for our being. When machines make machines that can out think us; when we become dumb and superfluous, then what? Are we ready for this transition? It’s scary but If nothing else, it’s something to think about….

What we heard all the time is that you were not working. That's what was said, that that degree of yours was just a piece of paper sitting, silently rotting.

Here’s one of Claire’s favorite recipes, which never fails to make smiles bloom around the breakfast table. The ingredients and spices are varied, and Claire claims there’s no reason to worry if you don’t have everything on hand. Just improvise. The muffins never come out the same way twice but are always delicious . . . and could be called Vanishing Muffins, since they disappear so quickly. Morning Glory Muffins MAKES 16 MUFFINS Ingredients 2¼ cups unbleached all-purpose flour 2 teaspoons baking soda ¾ cup brown sugar, lightly packed (light or dark) ¾ cup white sugar 2 tablespoons cinnamon 1 teaspoon ground ginger ½ teaspoon allspice 2 cups grated carrots 1 cup (8 ounces) crushed pineapple, packed in juice and drained ¾ cup raisins (golden preferred) ½ cup shredded coconut ½ cup chopped walnuts or pecans 3 large eggs 1 teaspoon vanilla extract 1 cup canola oil Directions Preheat the oven to 350 degrees F with a rack in the lower third. Line muffin tins with paper cups. In a large bowl, mix together the flour, baking soda, sugar, cinnamon, ginger, and allspice. Add the carrots, pineapple, raisins, coconut, and nuts, and mix thoroughly. In a separate bowl, whisk the eggs with the vanilla and then the oil. Pour egg mixture into the dry ingredients in thirds and blend well. (Do not overmix or muffins will turn out tough.) Fill muffin cups to the brim. Bake for 30-35 minutes or until a toothpick or sharp, thin knife inserted in the middle of a muffin comes out clean. Allow to cool for 10-15 minutes and remove from tins.

Before you begin baking, be sure all the ingredients are at room temperature. They will mix more easily and the finished cheesecakes will have a smoother texture. Crust: Purchase a package of your favorite chocolate wafer cookies. (For a gluten-free option, omit the crust, letting the bottom chocolate cheesecake layer become the crust.) Cheesecake Filling: 3 packages (8 ounces each) cream cheese, softened 1 cup sugar 2 tablespoons cornstarch 3 large eggs ½ cup sour cream 1 teaspoon vanilla extract For Chocolate Filling: 1½ cups semisweet chocolate chips, melted and cooled For Peppermint Filling: 1 cup crushed peppermint candy canes (approximately 6 large candy canes) 1 teaspoon peppermint extract Sour Cream Topping: 1¼ cups sour cream ⅓ cup sugar 1 teaspoon vanilla extract Garnish: Chopped peppermint candies and chocolate chunks. Heat oven to 325 degrees F. Put paper liners in 24 muffin cups. Put a chocolate wafer cookie in each muffin cup. Filling: Beat cream cheese, sugar, and cornstarch in a large bowl until smooth. Beat in eggs one at a time, just until blended. Fold in sour cream and vanilla. Divide batter between two bowls. Mix melted chocolate into one bowl. Stir crushed peppermint candies and extract into the other bowl of batter. Put a spoonful of chocolate filling into the bottom of each muffin cup over crust. Carefully smooth until even with a small knife. Spoon peppermint filling over chocolate layer to cover until the cups are almost full. Smooth with knife as before. Bake 18–20 minutes, being careful to not overbake.

A classic paper by John Gourville, a professor of marketing at Harvard Business School, stipulates that “many innovations fail because consumers irrationally overvalue the old while companies irrationally overvalue the new.”8 Gourville claims that for new entrants to stand a chance, they can’t just be better, they must be nine times better. Why such a high bar? Because old habits die hard and new products or services need to offer dramatic improvements to shake users out of old routines. Gourville writes that products that require a high degree of behavior change are doomed to fail even if the benefits of using the new product are clear and substantial.

of the tiny aircraft and helped the third passenger aboard, his girlfriend Sandra, 30. The plane taxied and sped down the runway. As it rose into the blue California sun, Norman felt a surge of excitement. But as they banked east over Venice Beach, it was clear there was a storm ahead. In front of them a thick blanket of grey cloud was smothering the San Bernardino Mountains. Only the very tips of their 3,000 m (10,000 ft) peaks showed above the gloom. Norman Senior asked the pilot if it was okay to fly in that weather. The pilot reassured them: it was just a thirty-minute hop. They’d stay low and pop through the mountains to Big Bear before they knew it. Norman wondered if he’d be able to see the slope he’d won the championship on when they wheeled round Mount Baldy. His dad nodded and sat back to read the paper and whistle a Willie Nelson tune. Up front, Norman was savouring every moment. He stretched up to see over the plane’s dashboard and listened to the air traffic chatter on his headphones. As the foothills rose below them, he heard Burbank control pass their plane on to Pomona Control. The pilot told Pomona he wanted to stay below 2,300 m (7,500 ft) because of low freezing levels. Then a private plane radioed a warning against flying into the Big Bear area without decent instruments. Suddenly, the sun went out. The greyness was all around them, as thick as soup. They had pierced the storm. The plane shook and lurched. A tree seemed to flit by in the mist, its spiky fingers lunging at the window. But that couldn’t be, not up here. Then there really was a branch outside and with a sickening yawn, time slowed down and the horror unfurled. Norman instinctively curled into a ball. A wing clipped into a tree, tumbling the plane round, up, down, over and round. The spinning only stopped when they slammed into the rugged north face of Ontario Peak. The plane was instantly smashed into debris and the passengers hurled across an icy gully. And there they lay, sprawled amid the wreckage, 75 m (250 ft) from the top of the 2,650 m (8,693 ft) high mountain and perched on a 45-degree ice slope in the heartless storm.

Degree is just a piece of paper, knowledge is everything, if you are able to show your talent and knowledge then you will win

Heal the World with Chocolate Muffins 1 stick unsalted butter (4 ounces), melted and cooled 2 large eggs, well beaten 1 cup buttermilk 2 tsp vanilla extract 2 cups all-purpose flour 1 cup unsweetened cocoa powder 1 cup sugar 2½ tsp baking powder ½ tsp salt 1 cup semisweet chocolate chips Preheat oven to 375 degrees F. Butter or line with paper inserts 14 muffin cups. In a bowl, whisk together the melted butter, eggs, buttermilk and vanilla extract. In a large bowl, mix together the flour, cocoa powder, sugar, baking powder and salt. Stir in the chocolate chips. Fold the wet ingredients into the dry ingredients. Stir just until the ingredients are combined. Do not overmix. There will be lumps in the batter. Fill the muffin cups evenly with the batter. Place in the oven and bake for approximately 25 minutes or until a toothpick stuck in the center comes out clean. Cool on a wire rack for 5 minutes before removing the muffins from the pan.

At the job interview your qualification and degrees matter but on the job your abilities, effectiveness, and efficiency matter. On the basis of qualification on the paper one can get a job but not necessarily a person on the paper is the same person in action be, for a paper is written with a pen but a person with knowledge, experience, and wisdom. An employer sees what you can deliver not just what you carry on paper with you.

Piers Morgan Piers Morgan is a British journalist best known for his editorial work for the Daily Mirror from 1995 through 2004. He is also a successful author and television personality whose recent credits include a recurring role as a judge on NBC’s America’s Got Talent. A controversial member of the tabloid press during Diana’s lifetime, Piers Morgan established a uniquely close relationship with the Princess during the 1990s. Just sitting in her private room was fascinating. Her magazines lay on the table, from Vogue to Hello, as well as her newspapers--the Daily Mail at the top of the pile, obviously, if distressingly. After I had spent ten minutes on my own, she swept in, gushing: “I’m so sorry to have kept you, Piers. I hope Paul has been looking after you all right.” And then came what was surely one of the most needless requests of all time: “Would you mind awfully if William joins us for lunch? He’s on an exeat from Eton, and I just thought that given you are a bit younger than most editors, it might be good for both of you to get to know each other.” “I’m sorry, but that would be terribly inconvenient,” I replied sternly. Diana blushed slightly and started a stuttering “Yes, of course, I’m so sorry…” apology, when I burst out laughing. “Yes, ma’am, I think I can stretch to allowing the future king to join us for lunch.” The absurdity of this conversation held no apparent bounds. But before he joined us, Diana wanted a little chat. “How’s your circulation?” she asked. Bloody rampant, I thought, as she nestled into her sofa, radiating a surprisingly high degree of sexual allure. “Oh very healthy, ma’am, thanks to you.” She laughed, a tad insincerely. We discussed her mate Fergie. “Can’t you go a bit easier on her?” Diana pleaded, with genuine concern in those extraordinarily big, expressively deep, blue eyes. “Well, she’s her own worst enemy,” I replied. “Look at this morning’s front pages--I mean, who the hell takes the Concorde the day after the papers reveal she’s 3 million in debt?” “I know, I know,” sighed the Princess, “but she means well; she has a big heart. It’s not easy for her.” We debated the merits of Fergie, or even Diana herself, emigrating away from the media firestorm. “Yes, but to where? I’ve thought about it often, but somebody would find me wherever I went.” And then I saw a flash of real sadness in her face, a desperation almost to have her anonymity back, but knowing it is gone forever. I asked what it was like “being Diana.” “Oh God, let’s face it, even I have had enough of Diana now--and I am Diana.” She screeched with laughter, and I saw her chameleon side. Able to switch so easily from misery to hilarity. “It’s been ridiculous recently, just one thing after another. But I can’t stop the press writing about me, can I? You are hardly going to say ‘Oh, okay then, we’ll leave you alone.’ I would like to have a good break. I meet a lot of ordinary people, and they are always so kind to me. They shout out things like ‘Eh, Di, I know what you’re going through, luv,’ and I laughed and think: ‘If only you really knew. He’s worrying about his allotment or whatever, and I’ve got things like the future of the monarchy on my mind.’” More screeches--she has a great laugh. A really earthy infectious cackle. Like a Sloaney Barbara Windsor.

Most people have a degree that doesn’t match their eventual profession. A degree is mostly just a piece of paper proving that you’ve made it through boot camp. Your employer will glance at it and never give it a second thought, if they even ask to see it.

This concept was brilliantly parodied (or at least I hope it was a parody) in 1998 by a group of Leeds art students. They got a £1,000 grant for putting on their degree show at the end of their term at art school. And when it came to the exhibition, theirs consisted of a series of holiday snaps of them on the Costa del Sol, frolicking on the beach, and some holiday souvenirs and the air tickets. And of course there was outrage and the papers got hold of it and it was front-page news: ‘Art students spend grant on holiday and call it art.’ I thought it was very funny. But then the real coup that these students pulled off was that they’d faked it. The money was still in the bank; the tan had come from a salon; the beach they were on was Skegness; the souvenirs had come from the charity shop and the tickets were fake. They brilliantly wrong-footed the media who held this common idea that if everything can be art, then art is this stupid mucking about, the idea that you can do something and then just call it art.

instead of focusing on a collective response to the impacts of this shocking political disaster for liberals or ministering to those still experiencing degrees of anxiety and grief just a few months past the election, the assemblage dwelt almost exclusively on internal accusations of racism and white supremacy resulting from a hiring decision.

Go to school, by all means, for an educated mind is not easily exploited. But also remember, degrees without performance is just a piece of paper. It’s not how many big words you know from the English dictionary; it’s about results.