Read, Eat, Drink: Why We Can’t Read Anymore and a Mother’s Day Menu

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Hugh McGuire on reading

Do you read books anymore? I mean real, whole, chapter-by-chapter books? When was the last time you sat down with a book and read for an hour straight, without stopping to check your phone for a text or email, or taking a break to look up something on your tablet?

It turns out that online reading–emails, social media updates, articles, even this blog post–is stunting our ability to maintain our focus long enough to read whole chapters at a time in a book. As Hugh McGuire writes in this Medium article on Why We Can’t Read Anymore, which I love so much I want to quote it for days and weeks until people ask me to please shut up:

It turns out that digital devices and software are finely tuned to train us to pay attention to them, no matter what else we should be doing. The mechanism, borne out by recent neuroscience studies, is something like this:

New information creates a rush of dopamine to the brain, a neurotransmitter that makes you feel good.
The promise of new information compels your brain to seek out that dopamine rush.
With fMRIs, you can see the brain’s pleasure centres light up with activity when new emails arrive.

So, every new email you get gives you a little flood of dopamine. Every little flood of dopamine reinforces your brain’s memory that checking email gives a flood of dopamine. And our brains are programmed to seek out things that will give us little floods of dopamine. Further, these patterns of behaviour start creating neural pathways, so that they become unconscious habits: Work on something important, brain itch, check email, dopamine, refresh, dopamine, check Twitter, dopamine, back to work. Over and over, and each time the habit becomes more ingrained in the actual structures of our brains.

How can books compete?

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Read, Eat, Drink: Food Rules, Better Sandwiches, and a Ginger Caipirinha

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Aaron Carroll Food Rules

We all want to eat healthy, and we all want to eat delicious food. Which is why we all tend to have  our own, sometimes quirky, ideas about how to do just that.  Paleo, raw, vegan, vegetarian, Atkins, pescatarian–they’re all ways to help us put order to the sometimes random process of getting edible things into our pieholes. (And making sure we’re not eating too much pie!)

So here are 7 rules I agree with from Aaron Carroll of The Upshot, for your reading pleasure. I like that they’re sane, fairly unrestrictive, and very cognizant of the fact that having a cocktail and a hoagie once in awhile isn’t going to do you in. (More on that below.)

My favorite one?

7. Eat with other people, especially people you care about, as often as possible. This has benefits even outside those of nutrition. It will make you more likely to cook. It will most likely make you eat more slowly. It will also make you happy.

Good food, just like a good book, should make you feel good. Some things are that simple.

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The Sandwich Bar Primi

It is one of life’s nagging mysteries: Why is a sandwich you order at a restaurant so invariably and intensely better than a sandwich you make at home?

These are the questions that keep me up at night. It’s a universally felt pain that sandwiches made by someone else are, and will always be, superior to that mash of bread and deli and refrigerator scraps you threw together last night.

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Read, Eat, Drink: What No One Tells You About Publishing, Pesto Bread in a Jar, Dealer’s Choice Cocktails

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If you haven’t already seen Curtis Sittenfeld’s list 24 Things No One Tells You About Publishing, scurry on over there and soak it up. Every single item on the list is absolutely, 100% true. And even better, it spurred Scott Berkun to write his own list of the 28 (Better) Things No One Tells You About Publishing, which is a bit more focused on the act of publishing rather than the craft of writing.

Between those two lists, you have 52 nuggets of truth about the way publishing really works!

Eat:

Oh boy, do I have a good one for you today. Do you like easy, delicious, impressive, and simple recipes? Of course you do. We all do. Unless you’re Martha. In that case, try this recipe for a five-layer pastel cake that takes over 3 hours.

The rest of us: let’s enjoy this delicious Pesto Bread in a Jar recipe from Sweet Paul Magazine.

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Read, Eat, Drink: Author Websites, Pasta Roundup, and The Minimum Sage Cocktail

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Are you a writer? Do you have a website? If you answered yes to the first question and no to the second, get thee over to WordPress.com and sign up for a website, STAT. Mike Shatzkin, a publishing insider who writes a great marketing blog, wrote a post this week that sent shudders of horror through me.

He pointed out that many authors don’t have websites, and even worse, that now some publishers are thinking about building and owning websites for their bestselling authors. This is so fraught with complications (which I won’t get into here, since Shatzkin covers them already), and it’s also shortsighted. The impact the Internet will have on publishing is coming into crisper focus every day, and it’s no longer possible to turn away from the fact that authors must have an online presence. Every single one of them. And that presence must be owned and managed by the author, or by an employee or consultant working on behalf of the author.

I feel a bit like a crazed doomsday prophet screeching about the interwebs sometimes, but take heed, authors, for the Internets shall not pass!  The online world isn’t going to go away, and it’s becoming an increasingly important part of our offline world. You need to exist in both places. And if you don’t have a website or some form of social media, you don’t exist to the all-powerful Google, and you don’t exist to the millions of potential readers who are looking for someone like you. So, I repeat, in my most annoyingly nagging tone possible: get a website!

Read the rest of Shatkin’s article here.

Eat:

Lately, I’ve been craving pasta. Just kidding. Every single day of my life since birth I’ve craved pasta. I predict that 50 years from now someone will isolate the addicted-to-pasta gene on a strand of DNA, and I will finally have answers about my condition. Until then, let’s all drool over these ridiculously good-looking bowls of pasta:

Reginetti with Savoy Cabbage

Reginetti with Savoy Cabbage and Pancetta. That reginetti is so cute I could just eat it right up.  (I guess that’s the point, huh?) Recipe here.

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