David Sax Quotes

When I think back on the twenty years I spent in school, what sticks with me isn't any particular subject, learning tool, or classroom. It is the teachers who brought my education to life and drove my interest forward, so that my passion for learning continued, despite the long days, the hard chairs, the difficult problems. These women and men were giants. They were underpaid, and they put up with all sorts of crap, but they made me the person I am today vastly more than the facts they taught. That relationship is what digital education technology cannot ever replicate or replace, and why a great teacher will always provide a more innovative model for the future of education than the most sophisticated device, software, or platform.

You see, writing and talking breathlessly about how technology changes everything might seem harmless, but, in practice, it acts as a distraction from more mundane issues - and an excuse for handling those issues badly.

Food trends don't just drive the obvious things, like cupcakes or cronuts, but something as elemental as your daily cup of coffee. The way you have that coffee now is probably very different from the way you had it ten years ago, and it'll probably be very different in ten years. That has a huge impact, culturally and economically.

Gluten is just a term for things that are bad for you. Like calories or fat, that's all gluten." - Seth Rogen

These kids all just want e-books." When she studied students in Canada and Israel, McNeish discovered something interesting that linked them all: students overwhelmingly prefer paper not out of any sense of nostalgia or a resistance to new technology, but because paper learning materials simply work better. "It's a lot of work to use these e-learning systems. And a lot easier to just learn from a textbook," McNeish said. "These kids are skilled with technology for entertainment, but they are not so skilled at technology for learning.

Technology, as it becomes more sophisticated and mature, eventually gets displaced by newer or more effective technology," Raffaelli told me, describing the traditional path of creative destruction. "But there are these odd circumstances where there's an alternative path, where these dead technologies get repositioned for new life.

What makes a good deli is a place that, one, is generally family-owned or owned by individuals that care. Delis that are owned by large corporations tend not to have that same soul. And two, delis that make as much of their food from scratch as possible.

take an edible piece of nature and create a promise out of it, communicate that promise to the public, and then deliver on it with taste.

Detroit is a great deli city. If only GM could learn from what the delis in Detroit are doing! The best rye bread anywhere - double-baked, crispy, warm rye that they serve their sandwiches with - and great corned beef. It's a passionate deli town.

The Pork Marketing Board worked with advertising and marketing firms to position the pig as a sort of four-legged chicken - a healthy part of any low-fat lifestyle. The Other White Meat campaign launched in 1987 and was so successful at selling lean pork cuts, it actually hurt the rest of the pig.

A Jewish deli should specialize in, first and foremost, Yiddish foods, the foods of the Eastern European Ashkenazi Jews. So, if it's a place that specializes in pizza or chicken wings or diner food and then does a corned beef sandwich on the side, it's not a Jewish delicatessen.

The previous day she had been on a conference call with a younger Urban Outfitters marketing team member (the chain now sells more vinyl and turntables than anyone else in America), who asked Braun what the little lines on the records meant. "I had to tell her those are the songs," she said.

North Americans had two distinct ways of looking at food trends brought from other cultures: foreign and ethnic. Foreign was refined, upmarket, and expensive. Ethnic was exotic, downmarket, and cheap. French and Japanese were foreign. Chinese, Mexican, and Indian were ethnic. With ethnic, "people start to complain if a meal costs more than $10,

Numerous studies have shown that handwriting notes is simply better for engagement, information retention, and mental health than is writing on digital devices.

I have been growing this moustache, a budding Burt Reynolds number, for a good cause known as Movember.

In the eleventh century obese English king William the Conqueror took to bed and consumed nothing but alcohol to shed pounds, a practice many of his countrymen seem to continue to this day.

In 2009, novelty toymaker Maxfield & Oberton released Buckyballs, sets of curiously powerful magnetic marbles that became the most popular cubicle toy since the Rubik's Cube, selling more than 2 million units in 15 countries.

Waiter trainers claim that an investment in education pays off very quickly for restaurants.

Food is entertainment now. People tune into 'Top Chef,' and they're not trying to replicate the recipes. Anthony Bourdain is entertainment. Instagramming your dishes is entertainment.

Anytime someone orders a pastrami sandwich on white bread, somewhere a Jew dies.

In 2008, Milton Sheppard opened the Waiter Training School in the Bronx, N.Y., charging $175 for courses, but the business soon ran out of money. He now operates a clown college in the same space.

Think of the sushi trend that started in the '80s. It was as much about the Nintendo entertainment system in your living room as it was about the availability of good-quality raw fish. The Japanese food trend rose as the world of Japanese business and culture was becoming a bigger part of American life.

Gribenes have been referred to as Jewish popcorn or kosher pork rinds. It's basically chicken skin fried in schmaltz. They're crispy and mixed with fried onions. I'm telling you, when you have it with chopped liver, it's the most incredible thing because you get this crunch and this surge of chicken flavor.

Unlike in Europe, where serving is often a career rather than a backup plan, American table-waiting remains a bootstrap business, and some of the biggest skeptics of waiter training courses and schools are seasoned servers themselves.

Though sporting a hideous mustache is in no way comparable to the physical pain and mental suffering men with these diseases endure, Movember still forces participants to challenge their manhood on a daily basis. Growing a moustache for men's cancer isn't as feel-good an activity as running a marathon for a cure.

The early 1990s was a time of great advancements in precooked bacon technology. Pork producers, food labs, and agricultural schools such as Iowa State University began investing substantially in precooked R&D.