Mike Wigmore
@mikew
Nerding out on AI and the Toronto tech scene
Mike Wigmore
equipai.ca
I’m thinking about how the only way to get better at making things is to make things, and to let the thinking happen inside the work – where you can judge a thing based on how it feels – instead of outside the work.
Sari Azout • Things I'm thinking about
taste is the algorithm of the soul
In order to make delicious food, you must eat delicious food. The quality of ingredients is important, but one must develop a palate capable of discerning good and bad. Without good taste, you can’t make good food. If your sense of taste is lower than that of the customers how will you impress them?
Chef Jiro Ono
Chef Jiro Ono
Curation and taste is the vibe
Remember this!
what if public libraries were open late every night and we could engage in public life there instead of having to choose between drinking at the bar and domestic isolation
erin glasstwitter.com
Anatomy of a prompt
A Change Model for the 21st Century: How to Make Lasting Organizational Change - NOBL
NOBL Collectivenobl.io
This seems like a good read to relate to bringing AI into companies
Building a knowledge library for creative work
The Importance of an Idea Library
“The world’s biggest lie: I’ll remember that idea later”
Our brains excel at creating with ideas, not storing them
Having the right idea at the right time acts as a powerful lever for creative work
An idea library serves as insurance for your mind
Sublime grew from 50,000
