On Having Your Cake and Freezing It Too
Remember The New Yorker . You subscribed because you liked it. Then it taunted you with its endless words, pages and pages demanding to be read. It reminded you of all the time you didn’t have to spend reading The New Yorker . Whenever you glimpsed the growing pile, you felt mild panic. Every time you recycled an unread issue, you felt like a waste... See more
Caroline Cala Donofrio • You Are a Person, Not a Pickle
When you believe the work before you is the single piece that will forever define you, it’s difficult to let it go. The urge for perfection is overwhelming. It’s too much. We are frozen, and sometimes end up convincing ourselves that discarding the entire work is the only way to move forward. The only art the world gets to enjoy is from creators wh
... See moreCeline Nguyen • everything i read in february 2025
I have thousands of photos of my children but few that I’ve set aside to revisit. I have records of virtually every text I’ve sent since I was in college but no idea how to find the ones that meant something. I spent years blasting my thoughts to millions of people on X and Facebook even as I fell behind on correspondence with dear friends. I have... See more
sublimeinternet.substack.com • "What Does Sublime Actually Do?"
Beauty, or our idea of it, is always rooted in deep desires, capitulations, and pathologies. It makes certain things so obvious. How we spend the present trying to secure the future, and thus squander what’s in front of us. How we fail to appreciate what we may later understand as an experience of unbelievable plenty: unlined skin, spare time on Sa
... See moreTo me, the key to keeping taste is to be true to yourself. While I recognize that that sentiment would be more appropriate on a wine mom’s wall hanging, it is surprisingly hard. When no one cares about you and you make objects for the simple joy of creation, you’re under no pressure to conform your taste to anyone. When your audience grows—when art... See more