From Farnam Street: “We’re often advised to excel at one thing. But as the future gets harder to predict, preserving optionality allows us to pivot when the road ahead crumbles.” | learn more
From Paul Kedrosky: “It’s a big planet and so a lot of weird things that shouldn’t happen, happen all the time. As I like to remind people, on a planet with 7.5 billion people, a billion-to-one longshot potentially happens seven-ish […]
“The way you know we still haven’t figured out design tools is by the fact that Photoshop still ranks highly in design tool surveys. It was released in 1990 and its main selling point was the ability to edit raster […]
“LinkedIn, now in its 16th year, was built for a different era where professional ability was confined to a resume and recruiters served as gatekeepers between professionals and hiring managers.” | learn more
“Chicago Hospitality United is a grassroots effort to raise funds for hourly hospitality workers affected by the mandated shutdown of bars and restaurants to contain COVID-19.” This is a collaboration between a restaurant operator and Stock Mfg, the makers of […]
“New evidence shows that the planet’s coldest continent harbored rich, wet forests in the dinosaurs’ time. The results will help shape estimates of human-driven warming.” | learn more
This reads like a long list of things I don’t know, which is why I love it. Many (most?) don’t directly relate to architecture. The author is Michael Sorkin, recently deceased, is a prominent American architect and urban designer. | learn […]
“Jure Tovrljan has redrawn the logos of brand including the Olympics, Nike, and Starbucks to show how the coronavirus has impacted our everyday lives.” Link to logos only. | learn more
About $8 million was withdrawn from the stablecoin system on March 12th and 13th. “This problem arose not because of a sharp drop in price and the lack of collateral, but due to manipulations of initiative keepers (liquidators).” | learn more
Nature’s Fynd, a Chicago startup formerly known as Sustainable Bioproducts, raised $80 million to produce lab-grown protein products using a fermentation process. | learn more