Bird Mail 028
A dog, breakfast. April 2020.
Hi, hello.
This is Bird Mail, landing in your inbox again with a few links from around the internet. Bird Mail now arrives more frequently, but with fewer links each time. If you feel overwhelmed, you can always skip issues, there is nothing in here so important it must be read. But, as always, if you aren’t finding joy in the lines of Bird Mail, you can always unsubscribe right away.
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I know I am probably late to the party on this, but Portrait of a Lady on Fire is one of the most beautiful and crushing films I’ve seen in a long time. Bird and I watched it over the weekend and I’ve thought about it every day since. I love that the director, Céline Sciamma, wanted all of the paintings to be authentic, and this interview with the artist who painted the portraits for–and in–the film is wonderful.
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I really appreciate this Life Reminder from Nicholas Bate. The walking Bird and I have been doing lately has been rejuvenating in the middle or at the end of a day of staring at screens and Zooming. There is so much power in walking. Lately, I’ve been dreaming about walking the Ise-ji, inspired by the walks of Craig Mod.
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I discovered a couple newsletters in the past few months that have been delightful. Apropos for our collective sheltering in place, Juris Kristobans Pick a New Skill pairs new skills you might want to learn with high quality classes and ideas from all over to help you get started, and get better. I have most enjoyed, Drawing Links by Edith Zimmerman. I looked up more of her writing and found a great article on my beloved Strava and how it creates some positive peer pressure and a sense of camaraderie that is hard to find when running groups are verboten. Bird sent me an illustrated story about Carmine’s Pizza that closed in 2015. The short documentary by Nathan Fitch referenced in the story is definitely worth a watch too.
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Bird and I are a big fan of this simple, remix-able dinner. Y’all need to join us in having a sausage night.
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The food safety nerds behind the podcast Food Safety Talk have a new, more digestible show (I’m sorry, I had to do it), called Risky or Not? where they take questions about whether certain food situations are…well…risky or not. Each episode is less than 12 or so minutes, and they have answered several questions I’ve wondered about before. The episode on Salt Pigs is a great place to start, but since the show is so new, there aren’t many episodes to catch up on. You could probably listen to the entire archive in the course of one good walk.
Get some rest this week. Maybe go for a walk. Be well, club.
Your friend,
Bruce
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