by Cyrus Kabiru
From the March 2016 issue of ELLE (page 410):
Adrift and Apathetic: How do I spark a desire to improve? How do I rekindle my career fire? How do I keep up with the pack?
E. Jean: Adrift, Darling: Ha, ha, ha, ha, ha, ha! Keep up with the pack? Nobody keeps up with the pack. Hell, the pack can't keep up with the pack. Even Kylie Jenner (Miss Kylie Jenner with her 45 million -- repeat, million -- Instagram followers) says she wakes up "every morning with the worst anxiety." Your primate brain -- and its precuneus, concerned with conscious and reflections upon self; and its temporoparietal junction, where thought processing and perceptions lie -- centers your attention on people above you in the pecking order. Ergo, you always feel behind.
Weirdly, you don't even register the 97 percent of the world that's trying to keep up with you and your razzle-dazzle education and art projects.
Lately I was glued to an article in the Wall Street Journal by the primatologist and neuroscientist Robert Sapolsky (I had no choice -- I'm so behind this guy in the pecking order that I'm an amoeba on the backside of a flea on the buttocks of one of his baboons) called "Brain Reflexes That Monitor the Pecking Order." Read it and you'll never fret about the pack again.
From Laura Brown's interview of Drew Barrymore, in the March 2016 issue of Harper's Bazaar:
"I don't think I'm hot right now necessarily, because I have all my irons in a bunch of different fires," Barrymore says, amused at the heavy-handedness of the metaphor. "I'm writing. I'm doing makeup. I'm doing design. I'm expanding Flower into different categories." She adds, "I think it's a huge mistake to think you have to burn bright for your whole life. You cannot sustain it. It's exhausting, and it's not very realistic."
Winemaker Jason Lett, in a 2008 interview at the Splendid Table that was rebroadcast on WPLN today:
Grape vines are a bit like human beings. As they age, the quality of what they produce goes up and the quantity goes down. These vines will continue to produce fruit for probably past their 100th year. What we're going to continue to see as that process happens is an increase in quality and a decrease in quantity.
We're already starting to see this. This vineyard is giving us maybe a ton-and-a-half to the acre every year. But the flavors are concentrated and gorgeous, so we'll keep farming this long past the time an accountant would tell me to pull it out.