Cap Watkins from Etsy says it isn’t all about look-and-feel:
Being design-driven means treating design as a partner (and a leader) in the product creation process. Look at your feature roadmap right now. Are there major initiatives and ideas that were generated directly from your designer or design team? If yes, was design in the room when the other items were created and prioritized? Congratulations, you’re design-driven.
So very true.
/via DKR.
Great presentation by Joe Kraus on the Culture of Distraction and how we’re all training ourselves to be less able to focus on any one thing. STOP WHAT YOUR DOING AND WATCH IT NOW. 
My take? I think I’ll develop a training program that works the opposite way. Over a year ago in a post titled How the Internet is affecting my attention span and how I’m planning on fixing it I wrote:
We are probably all suffering from this trend. So how am I going to conquer it? Simple; practice. I’m going to retrain my attention span. I’m going to sit down with something – a book, a project, maybe even some time for meditation – and spend 30 minutes with it. Then, I’ll progress from there.
I did manage to regain a lot of my attention span by simply striving to focus on any one thing for a period. Also in that post I remark that deadlines may help with focus also. If you have to have something done by a certain time you’ll focus long enough to get it done.
I’m going to make this a weekly feature here on the blog. How I’m going to recapture my attention. You can follow along under the attention span tag.
/via Matt Mullenweg.
Andrew Wilkinson for The Next Web about building Flow without venture capital:
At MetaLab, everyone is responsible for their own schedule. No bunk beds in the office or ramen-fueled overnight programming melees. We usually clock between four and six hours a day, and most of us don’t even get to the office before noon. We believe in working smart, not hard, and having lives outside the office. It might sound wimpy, but it’s working.
I agree with Wilkinson here however I’m more of a work hard and smart kinda fella.
I believe there is a mixture of working smart and hard from which great things can be accomplished. People are at their best when they are happy and usually happiness stems from loving what you’re doing, being given the chance to do it well on tools you love to use in an environment you like being in, having a good life full of friends, family, some traveling, and a little bit of money. Combine all of that with a little sweat and you’ve got something.
Elad Gil 4th tip on hiring the right person for your company’s culture:
4. Take people out for a “beer” test as part of interviews.
We would take every candidate to some social outing (typically dinner or beer after work). In a startup, people work long hours and you want to make sure people fit in and the team and create an even awesomer [1] environment.Intriguingly, in a “social” environment, the candidate would often show more of their “true colors”. Especially if beer was involved. This often happened before any beer was drunken – I think it was just a shift to a more social context from a work one that triggered behavioral changes.
A great example is a candidate we rejected post beer test, who was one of the strongest engineers technically that we had ever interviewed. However, once we made it to the bar he made a lot of really bad off-color jokes that crossed the line and made the team uncomfortable about him.
For many of the people we hired at Viddler we did exactly the same thing. And sometimes with a similar result. First and foremost I want someone I can work hard with. And it is tough to work hard with someone who creeps you out regardless of how good they are.
/via Dick “I’m the CEO at Twitter but really I shouldn’t have let Feedburner die” Costolo.
Make no mistake. No Reservations is a show primarily about food. That doesn’t mean that every episode is only about food or that the entire length of the program is centered around food. Sometimes an episode focuses more on the people, culture, history, geography, or various other aspects of a location – instead of only the food.
No Reservations Australia was about food. Not necessarily Australian food either. More like food that happened to be made in Australia. Like so many other places on this planet, globalization is in full effect in Melbourne, Australia. The food is heavily influenced, if not outright made and served by, people from other cultures around the world. This episode, rather than focusing on the Australia we all think we know (shrimp on a barbie, Aborigines eating bats in the outback, and kangaroos) it focused on the side of Australia we probably never knew was there. I blame Crocodile Dundee for my skewed view of Australia.
I suppose Tony’s little black book being chocked full of amazing chefs all over the world helps – since we undoubtedly saw a side of Melbourne cuisine that most of us probably couldn’t afford. But I’m ok with that. No Reservations is the world through Tony’s eyes – not mine. Through Tony’s contacts, budget, and experience – not mine. And every single week I look forward to that… whether or not it depicts an experience that I could ever have or not.
I decided to make something a little different for this episode. Yes, I made shrimp but I decided to add a little bit of an Italian flare (read: make my own basic tomato sauce and throw it over pasta). There was no indication that Italy has had any real effect on the food in Melbourne, Australia in this episode (although I’m sure it has)… but there was a lot of showing many other areas that obviously have had a huge impact. British, Lebanese, and Sichuan influences were highlighted the most. I need some Sichuan food at my next opportunity.
When No Reservations focuses on food everything else seems to fall into place.
Mondays are notoriously the least favorite day of the week. The end of the weekend. The beginning of the work week – no matter how you look at it, it isn’t good. Which is why I love that No Reservations is on Monday night.
What better way to cap off an otherwise crappy day? Tune into the Travel Channel and be whisked away by Anthony Bourdain to someplace you’ve probably never been, learn facts about that place that you’ve probably never known, and watch him experience peoples and foods that you’ve probably never experienced yourself.
The opening few minutes of No Reservations – Chile, for me, weren’t that great. I’ve watched the episode twice now and I still think the beginning could have used a punch up in the first few minutes somehow. That being said, the rest of the episode was fantastic.
I don’t know about you, but every time I watch No Reservations I end up drooling, stomach making gurgling sounds, ever wanting a dish of whatever Tony is eating. Not this time. This time my lovely wife Eliza whipped up some empanadas for us to enjoy. We were both surprised when empanadas were not in this episode… but wait – they were. One of the missing scenes was mouthwatering empanadas. We had ours baked not fried as Tony does. I don’t know how Tony isn’t 300lbs.
Patagonia. I think the No Reservations crew are using some new lenses this year because, while Patagonia looks like one of the most beautiful coastal areas on the planet, it looked altogether real or three-dimensional on my HD TV. I could smell the seawater. Whatever lenses you’re using – keep it up. Chile is one of the most gorgeous episodes to date (Venice is high up on this list).
Twice during this episode Tony remarked how he could see himself somehow delegating the job of host to someone else. He jested that he’d just like to sit back, relax, and enjoy his food without “worrying about the cameras”. He has to be kidding right? Although I believe he’s a hard working man, a man that does his job well, puts a lot of effort into making what could be just a good show a great one – I also believe he really loves his job. But, if he wants to experiment a little – I’m available for a trip or two. There are several places on earth I’m dying to get to, to explore, to enjoy, to photograph, to eat.
I bet with Tony’s job I’d come to love Mondays.
Next up: Australia. Having had kangaroo I’m looking forward to Tony’s take on what I think is some of the best meat in the world.
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To say that I’m excited, wouldn’t be enough. You all know where I will be on Monday. Sitting on my couch, mouth gaping, a warm pool of drool at my feet, staring at my television – listening to the snarkiest man alive – Anthony Bourdain – talk about meat, fat, butter, and probably cheese in Chile.
That’s an evening of entertainment friends.
THE AZORES
Being on an island is somewhat of a unique experience. Most of the places I’ve traveled have all had a cultural impact that slowly spiraled out from its epicenter. On an island, however, it always seems like the aftershocks go in the opposite direction — from the outside, in. The ways and influence of the ocean affecting nearly every aspect of life inland. Everything from decor to clothing, from music to art, from sport to food. Nothing goes untouched. Everything smells of seawater.
You also feel like you are in a place like no where else on earth. Birds, insects, and plant life – whether they truly are or not – all feel endemic. And some actually are. The realization that you may be looking at a species of finch that, while being one of the most pleasant displays of tan and orange you’ve ever seen in your life, do not exist anywhere else on our planet is, in a word, sobering.
Weather, too, has its own idiosyncrasies. It seems like islands are a microcosm of the weather you get on a large continent. Rain, wind, sunshine, snow (!), volcanic ash as fog (better known as vog), gloom, cloudy – seem like they are all happening at the same time, within the same span of only a few hundred square miles. Standing on the seashore with your feet dug in a few inches into the sand while you’re watching a thunderstorm beat down the rainforest on the tops of a mountain range is, in and of itself, a unique experience.
This week on No Reservations Anthony Bourdain visits The Azores, a Portugese archipelago in the middle of the Atlantic ocean. Whatever Tony experiences – I’ll bet it will be unique.
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