Let's Talk About Margins

Craig Mod writes about the power and character of well-designed books (bold emphasis mine):

“On the other hand, cheap, rough paper with a beautifully set textblock hanging just so on the page makes those in the know, smile (and those who don’t, feel welcome). It says: We may not have had the money to print on better paper, but man, we give a shit. Giving a shit does not require capital, simply attention and humility and diligence. Giving a shit is the best feeling you can imbue craft with. Giving a shit in book design manifests in many ways, but it manifests perhaps most in the margins.”

"Not Your Average Bread and Butter"

Chef Dan Richer has been dubbed the "Jiro Dreams of Sushi" of bread and butter, and rightfully so. Rather than carelessly serving up some dull and forgettable form of this pre-meal staple at his New Jersey restaurant, he has poured his soul into perfecting the recipe.

His approach to food is rather similar to the editing practices of great writers:

“I'm like the anti-chef. Like, I wanna do less to something, and I wanna put less on the plate. If there's an ingredient I can take off of the plate to make it more simple and more pure so you can actually experience the essence of what it is that we're serving, that's what's special to me.”

Absolutely wonderful video. Set aside eight minutes to watch it and prepare to salivate.