saturday, january 24th. ~1:15pm eastern. from memory.
driving down the new jersey turnpike, flying past trucks transporting goods. warehouses storing goods. people driving from one location to another.
i thought briefly about the social science behind why humans, normally, are drawn to live in central locations like big cities.
i thought about the innovations in terms of sustainability. people create things like really good restaurants to make food that we eat.
i thought about career changes. i thought about going back to creating things that you can see the tangible result for. not bi-monthly bank deposits. not a “good job.” actual things. carpenters build houses. cooks make dishes that people eat. consumption with a tangible, measurable result.
i went back to food. how great it must feel to see people enjoy consuming what you create to sustain themselves. you’re not just a resource to them but you’re an enjoyable, desirable resource.
moved onto the psychology of choice. why menus exist. why you can’t order anything you want. why it’s not a good idea to order anything you want.
what is behind great food? great ingredients. fresh, sometimes complex and sometimes simple combinations.
create a restaurant. 7 ingredients that change weekly or daily. no menu. customer comes in, examines ingredients and asks for a creation completely of their direction. create to best of ability and serve. providing ultimate choice and wreaking havoc on one’s decision standards all at the same time. it’d probably be a flash in the pan. new, inventive idea that was eventually over-laden with psychological strain and we’d go back to making organic hot dogs for our country’s next generation of trust fund kids hanging out in the gentrified city du jour.