This week: notes on language, priors, public archives, and more...

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It's Friday!

Welcome new subscribers. Here are the archives, for the adventurous among you. 

Last week we were talking about writing more of the right kinds of books. And not just in the Anglo-Saxon world. 

Then I started thinking about languages. The language of business, weighed down by buzzwords, and food and language, an interesting combination. Also because thinking hard makes you hungry. Seriously!

Plus, other thoughts on reframing the wealth of languages, where you fit, problems, priors and public archives, and even red wine. 
But before you grab your chips (Trader Joe's oil chips are awesome), and tuck in, I have an announcement.

I'm collaborating in a workshop on Emerging Co-creation with Virginie Glaenzer. If you're a facilitator, agile leader, and/or change agent, we're offering a couple of sessions at the end of June. You'll find all the details at the link. 

I was at the making of risotto mantecato
alla Milanese, with Parmigiano Reggiano.
A collaboration of regions... and flavors.


Here are 12 things I thought were worth sharing this week:
  1. Has your business lost its commercial roots?
  2. I've been wondering if we're we moving towards a consolidated focus on a handful of languages or a re-emergence of multilingualism. Will this trend go into the opposite direction of media?
  3. Jessica Livingston of Y Combinator says grow the puzzle around you. I prefer mosaic or collage as a  metaphor. 
  4. We can often solve our problems by just changing our perspective or by reframing them.
  5. Yes, too many words can get in the way, but too few get you nowhere fast.
  6. I've long wondered whether the language of marketing undermines its value. 
  7. Related in architecture. Study the past closely and take whatever you like from it. Or: let’s create places that are like playgrounds. With rope bridges and secret tunnels and slides.
  8. I've come across this idea before: change your priors, change your life. Cory Doctorow has a longish article on creating a public archive of your thoughts to turn habits that would otherwise be time-wasters — or even harmful — into something valuable.
  9. In the language of wines, Lambrusco is the sparkling red.
  10. I've found an incredible thread that combines two of my favorite things: food and languages (in this order.) Say "camembert"!
  11. Rome-born Mario Pei was a Language Professor at Columbia University. He's written 50 books on the subject of language.
  12. Pei on the language of food he says:
    “The countries that display the widest range of dialects are also the ones in which cookery assumes the most diversified forms; while the lands where dialectal differences are slight exhibit a certain monotony in their food. Italy appears very close to the top of the list among countries with a wide dialectal array, and correspondingly, the food of Italy is so diversified that the cuisine of one region is practically foreign to another.”
To lift your spirts, quasi-literally.
Left: my Lambrusco enjoyed in Piazza Santo Stefano in Bologna.
Right: "Becco Rosso" at the local Coop in Modena (see article above.) 
Two years ago, I persuaded the fine wines import person 
to get it into Pennsylvania stores. $16.99 a bottle.

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