From: Calvin from Simplero <hello@simplero.com>
Subject: News from Simplero: Art and Life and Business

News from Simplero: Art and Life and Business

calvin-interview-medium.pngHi Lovely Simplerista,

A few weeks ago, my wife Nomi and I were in California together, and she did a bunch of interviews out there with people like Katie Hendricks, Audrey Hazekamp, and ... me.

She's long been fascinated with how I turn everything into a work of art, and how thorough I can be in my creations, whether it's making software, food, drink, writing, or something else.

For example, I've studied the details of how to make the best ragú (and no, it's not bolognese sauce or meat sauce), I've found the best places to get hand made pasta, real Italian pancetta and not that US made gob they call pancetta, how to perfect a pesto, and on and on. Turns out the details really matter tremendously.

That's what this interview is about, and, frankly, I'm really proud of how it turned out.

saltimbocca-medium.jpgUnfortunately, though, no-one but my wife and I will ever know, because about 10 minutes into it, her recording device ran out of storage space.

That said, the first ten minutes are great, and I wanted to share them with you today.

Go watch the interview now.

Also, while you're there, sign up for her free audio, "Access your Body Wisdom and Ignite your Creative Flow". My wife and I work with the same basic thing, but we have very different and complementary geniuses.

New features in Simplero

This week has been mostly about bug fixes, but we're working on some great new stuff, as always.

Random Links from around the Interwebs

Internet history: Video calls back in 1992 with CU-SeeMe. Trojan Room coffee pot. I clearly remember watching this one from the bowels of the computer science department at University of Aarhus. Via Kottke. Also, the panix USENET groups were tremendously helpful for me when I was living in Aarhus and preparing my move to New York in 1999.

The Rollie Eggmaster is so funny. I think I found this too via Kottke.

arugula-fennel-parmesan-salad-medium.jpgI've been obsessed wtih The Food Lab recently. This is like Harold McGee and Cook's Illustrated combined. In fact, the author got his start reading Harold McGee, then went to work for Cook's Illustrated, before moving on to Serious Eats. Thanks to The Food Lab, I've finally nailed how to make the perfect omelette, and I'm going to start making my own sausage when my meat grinder arrives later today. It's really excellent. Or should I say "egg-celent", haha.

Did I mention I love food? :)

I want to open a restaurant + bar + co-working space + startup incubator + music venue + seminar space in New York City once the time is right and I have the right partners. A bit like City Winery meets Spacious meets betaworks meets a place with facilities for entrepreneurs in the information and transformation business, like video and audio setup and service providers that can help wiht all the logistics.

I'm going to end with a quote by Thomas Jefferson, which I came across in an episode of West Wing recently:

"We must not be afraid to follow the truth wherever it may lead us" —Thomas Jefferson

Lots of love,
–Calvin