action challenge design ideas preservation

Down With Glassines!

When it comes to recycling, one of the biggest barriers to recycling specific materials is contamination. Contamination comes in the form of other materials being mixed in with the material that is bound for recycling. For example, if you’re trying to recycle a cardboard box and there is grease or oil on it (think pizza box), the box can’t be recycled because of the oil. In addition, the more materials an item is purposely made…

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ideas

Howsabout Some Samples for Those of Us with Eczema?

I’ve been dealing with eczema for about a decade now. It’s annoying as f*#@, particularly when it flares. Which it does a couple times a year and then takes months to subside. I have a number of moisturizers, along with calamine lotion, witch hazel, and hydrogen peroxide (yes, it stings!) to help bring a wee bit of comfort to my eczema (well, maybe not that hydrogen peroxide, but it helps me keep the eczema patches…

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Frankensteining the Talent Pool ideas inspiration

FtTP: Devin Townsend + Coen Brothers

It’s been a while since I last posted a Frankensteining the Talent Pool (FtTP) suggestion. If you are unfamiliar with FtTP, this is a blog feature I have come back to again and again since starting my first blog in 2006. The history of it is here. No need to rehash it again. So, today’s idea for bringing creative people together to create something new feels so obvious I’m surprised I didn’t think of it…

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history nonprofits pragmatic historian thought fodder

How Can We Improve Nonprofit Governance?

The inimitable Vu Le has written another thought-provoking blog post at Nonprofit AF. The post is called “The default nonprofit board model is archaic and toxic; let’s try some new models.” In it, Vu posits that 1/3 of nonprofit boards are helpful, 1/3 are useless, and 1/3 are harmful. That’s a lot of bad nonprofit boards. Vu suggests this isn’t necessarily about individuals who serve on boards; it’s more about the structure of nonprofit boards.…

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New Frozen Pizza Law

I’m going to be imperious here for a moment and declare a new frozen pizza law. Regardless of the brand, all frozen pizzas from here on out MUST carry the same baking temperature. It is seriously annoying for those of us who buy two different brands for the same meal due to health issues (gluten-free vs. regular) to have to struggle over what temp to set the oven at. I’m not quite so concerned about…

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