The Menu podcast

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50:30

Episode Notes [00:00] The Importance of Questioning [01:21] Introduction to Curated Questions [02:20] Meet Kevin Kelly [03:56] Kevin Kelly's Mentor: Stewart Brand [05:33] The Role of Questions in Intellectual Traditions [06:47] Disequilibrium and Growth [10:21] Embodied Questions and Exploration [11:11] Balancing Exploration and Exploitation [11:50] The Inefficiency of Questioning [15:53] The Abundance Mindset [18:39] The Inevitable and Quality Questions [19:26] Hill Climbing vs. Hill Making [22:28] The Challenge of Innovation [24:13] The Beauty of Engineering and Innovation [24:34] Navigating the Frontier of New Technologies [25:33] The Role of AI in Question Formulation [26:43] Challenges in Advancing AI Capabilities [29:11] The Long Now Foundation and the 10,000 Year Clock [29:56] Transmitting Values Over Time [31:03] Ethics in AI and Self-Driving Cars [33:26] The Art of Questioning [34:04] Photography: Capturing vs. Creating [36:12] The Inefficiency of Exploration [38:36] Daily Practice and Long-Term Success [40:17] The Importance of Quantity for Quality [43:22] Final Thoughts and Encouragement on Questioning [46:24] Summary Takeaways Resources Mentioned Wired Magazine Whole Earth Review WELL Hackers Conference What Technology Wants by Kevin Kelly The Inevitable by Kevin Kelly Cool Tools Project Long Now Foundation Stewart Brand Socratic Method Koan René Descartes Conde Nast Vouge Olivetti Typewriter Trolley Problem Terry Gross Lex Friedman Tim Ferriss KK.org Kevin2Kelly on Instagram Recomendo Newsletter Excellent Advice for Living Beauty Pill Producer Ben Ford Questions Asked When did you first understand the power of questions? Can I do that? Can that be something that you can learn? How did questions function differently between Eastern versus Western intellectual traditions? What role do you think embodied questions those we explore through doing rather than thinking play in developing wisdom? What's on the other side of the hill? What happens if you go to the end? What's the origin of this? How should one think about the exploratory in one's life? Is there anything that you would add to your list of 15 statements that define what makes a quality question? Is there a qualitative difference between the questions humans are asking and the questions our AI systems are beginning to formulate? What do you think would help them get there? Any idea on a forcing function on how we get them [LLMs] to ask the better questions so that they might improve in that direction? What were some novel questions that broke your brain at the time in thinking about this 10,000-year clock or beyond? What's it good for? What would you use it for? What else could you do over the long term for 10,000 years? How do you transmit values over time? How do you evolve values that need to change, and how do you make a difference? How do even know what you don't want to change? What do you want to continue? What's the most essential aspects of our civilization that we don't want to go away? What are the rules? What is the system? How do you pass things along in time and not change the ones you don't wanna change, and make sure you change the ones that are more adaptable so they can adapt? What do you think about questioning itself as an art form? How has being a photographer influenced the way you question reality, visually compared to verbally? Are you a photographer that takes photos or makes photos? What will happen? What will happen next? What are your right now questions that you are wrestling with or working with in your life? Can someone else do what I'm trying to do here? Am I more me in doing my art or more me in doing the writing? Do you have any other thoughts or encouragement about questions that we haven't explored? What makes a good question? How do you ask a good question? What questions do you dwell on to be in purposeful imbalance? What is your practice in embracing the inefficient nature of questions to achieve breakthroughs? What are the new hills you can build and frontiers you can explore? How can you use your curiosity and humanity to pursue questions that trend toward the fringes?…

The Menu

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Our guide to the world of food, drink and entertaining, The Menu serves up interviews with the world’s most creative chefs, introduces the makers behind the scenes and the ingredients that will soon be landing on your restaurant table.

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The Menu

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The Menu

1
The food of Ukraine and its diaspora 35:53

21 hours тому35:53

35:53

An episode dedicated to Ukrainian food. We speak to Sydney-based Anastasia Zolotarev about her new book, bread as a symbol of resistance and Manhattan restaurant Veselka. See omnystudio.com/listener for privacy information.

The Menu

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Food Neighbourhoods #435: Ialysos, Rhodes 11:13

4 дні тому11:13

11:13

Lars Bevanger heads to the town of Ialysos on Rhodes to delight in the island’s rich food and drink culture, which is coloured by its Italian history and proximity to the Levant. See omnystudio.com/listener for privacy information.

The Menu

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Supper clubs, wild garlic and Wein Goutte 30:11

8 днів тому30:11

30:11

Xanthe Ross tells us about her new book, Stay for Supper . Then: we explore the world of wild garlic and meet the founder of German wine collective, Wein Goutte. See omnystudio.com/listener for privacy information.

The Menu

1
Food Neighbourhoods #434: Bethnal Green, London 6:18

11 днів тому6:18

6:18

Recently, London's Bethnal Green has blossomed , with chic wine bars and coffee roasters cropping up to sit alongside the typical East-end pubs and pie shops. Here, Valentina Venelli takes us on a tour. See omnystudio.com/listener for privacy information.

The Menu

1
Three-course feast 26:06

15 днів тому26:06

26:06

We’re serving up a three-course feast as we delve into the nostalgic pull of the prawn cocktail. Then, we tuck into a steaming bowl of pasta and lay on something sweet from Indonesia to finish. See omnystudio.com/listener for privacy information.

The Menu

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Food Neighbourhoods #433: Somerset, England 7:27

18 днів тому7:27

7:27

Somerset is known for its idyllic countryside and rolling hills. In recent years, however, the English county has become a culinary hotspot. Here, Monica Lillis takes us to the best outposts, old and new. See omnystudio.com/listener for privacy information.

The Menu

1
India’s drinks industry, Provençal pistachios and Wine of the Month 30:59

22 дні тому30:59

30:59

We meet the entrepreneurs taking Indian drinks beyond the country’s borders. Then: we taste some green jewels at a pistachio farm in the south of France and pick our Wine of the Month. See omnystudio.com/listener for privacy information.

The Menu

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Food Neighbourhoods #432: Surry Hills, Sydney 8:24

25 днів тому8:24

8:24

City-nudging Surry Hills was once the industrial hub of Sydney’s rag trade but now it’s home to flotillas of cafés, restaurants, wine bars and hotels. Tamara Thiessen takes us on a tour. See omnystudio.com/listener for privacy information.

The Menu

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Rebuilding LA’s hospitality industry, ‘McAtlas’ and Heckfield Place 31:28

29 днів тому31:28

31:28

The recovery of the culinary industry in LA, McDonald’s regional variations in ‘McAtlas’ and a slow approach to food at Heckfield Place. See omnystudio.com/listener for privacy information.

The Menu

1
Food Neighbourhoods #431: Colonia Roma, Mexico City 10:04

5 weeks тому10:04

10:04

Originally a European-inspired enclave for the upper and middle classes, Mexico City’s tree-lined Colonia Roma district has survived earthquakes and been reinvented through artistic movements. Today it offers a diverse range of culinary experiences showcasing the best that the nation has to offer, from blue-corn quesadillas to specialist Mexican coffee. Verity de Cala meets the people behind the area’s street-food shops and cafés. See omnystudio.com/listener for privacy information.…

The Menu

1
Chocolate special 30:03

5 weeks тому30:03

30:03

It’s the beginning of the Easter weekend for those who celebrate, so what better time to indulge in an episode dedicated to chocolate. We speak to the founder of Knoops, the brand championing hot chocolate as an everyday drink. Then: Monocle’s Michael Booth meets award-winning Danish chocolatier Mikkel Friis-Holm. Plus: we unwrap the latest Easter-egg trends with Monocle’s Fernando Augusto Pacheco. See omnystudio.com/listener for privacy information.…

The Menu

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Food Neighbourhoods #430: Val d’Orcia, Italy 11:33

6 weeks тому11:33

11:33

We’re heading to the rolling hills of southern Tuscany, where regenerative food and wine practices are flourishing among ancient landscapes. Monocle contributor Issabella Orlando takes us on a tour of Val d’Orcia, where heritage crops are cultivated with a deep respect for tradition, biodiversity and the land itself. Here, she meets the stewards of a region whose roots run deep and whose yields speak for themselves. See omnystudio.com/listener for privacy information.…

The Menu

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Coffee 31:14

6 weeks тому31:14

31:14

We meet Noma’s Carolyne Lane to hear about the Copenhagen institution’s new bean-roasting venture, Noma Kaffe. Then: we sit down with acclaimed barista Celeste Wong to find out why there are dozens of recipes to try when you’re after the perfect cup. Plus: we check in at Man Met Bril Koffie Hotel in Rotterdam. See omnystudio.com/listener for privacy information.…

The Menu

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Food Neighbourhoods #429: Harlem, New York 10:19

7 weeks тому10:19

10:19

We’re looking at a slice of history this week in the shape of Lee Lee’s Baked Goods, which has been serving New Yorkers for nearly 40 years. It’s the story of Alvin Lee Smalls, known as Lee Lee, and the changing face of the iconic Harlem neighbourhood. Lee Lee joins Charlie Bell to speak about his life’s work. See omnystudio.com/listener for privacy information.…

The Menu

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Bahraini cuisine, Finland’s heritage ale and are New York’s diners the community hub that they once were? 32:20

7 weeks тому32:20