7.

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.