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MORE IS COMPELLING . . .
Adding things - to your schedule, your table, your to-do list, your walls - can distract you from dissatisfaction, and mask the flaws that you're trying not to see (or show to anyone else). It's easy to muddy the waters by adding more elements, and some of us even thrive in such an environment, at least to a certain extent.
But we continue to crave simplicity, and we wonder if you do, too. The real challenge is to figure out how to keep it simple. How to find those genius technologies that make our lives richer by giving us the greatest luxury of all: time, and avoid the ones that promise efficiency and wind up stealing more of your time away. In food and finance, clothing and cooking, in work and play, it's a lifetime job to practice stripping things down to their bare essentials.
And for good reason. This is not an exercise in ease or obtaining a spartan nature that goes against your true nature. It's a way to break through the noise. Feel the sand beneath your feet, or taste the salty crispness of homemade pie dough. The more you realize what you have, and how right it feels, the less you find yourself needing.
In pursuit of simple things,
Tay + Dor
Co-Founders, Good Food Jobs
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tidbits...
what we’re reading / listening to / watching / noticing / thinking about / captivated by this Tuesday…
Mark your calendars. This exercise in simplicity just added another dimension, coming October 19th. We hate to wish away the summer, but we're excited for it.
If you can't wait until then, Gretchen Rubin is encouraging us to rethink Labor Day.
In normal life, 'simplicity' is synonymous with 'easy to do', but when a chef uses the word, it means 'takes a lifetime to learn'. - Bill Buford
Mari Andrew's August Heart has us feeling like we're looking in the reflecting pool (how does she do that?)
got a tidbit? drop it here for us, and you just might see it in next week's newsletter.
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