Believe it or not, the saying “You are what you eat” reveals what we’ve got wrong about our approach to eating and living well. Why? It tends to take an overly narrow focus on ourselves without consideration of other values, histories, and species. Dr. Kelly Donati (William Angliss Institute, Australia) discusses the finer points of gastronomy, its history, its development, and how we can re-think what it means to eat and live well. She reflects in particular on her ethnographic fieldwork wit...
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Believe it or not, the saying “You are what you eat” reveals what we’ve got wrong about our approach to eating and living well. Why? It tends to take an overly narrow focus on ourselves without consideration of other values, histories, and species. Dr. Kelly Donati (William Angliss Institute, Australia) discusses the finer points of gastronomy, its history, its development, and how we can re-think what it means to eat and live well. She reflects in particular on her ethnographic fieldwork wit...
Hans Florine on the Virtue of Speed, Climbing, and Learning How to Fail in Order to Succeed
Living Philosophy
49 minutes
3 years ago
Hans Florine on the Virtue of Speed, Climbing, and Learning How to Fail in Order to Succeed
Hans Florine is a world-renowned climber, best known for holding the record for the fastest ascent of the Nose on El Capitan (Yosemite) with Alex Honnold in 2012. The record remained until 2018. Hans has spent his life learning from competition and the application of different models of thinking in order to problem solve and be as efficient as possible. Listen to him reflect on the roles of learning how to fail in order to become better, cooperative competition, and his own motivational wisdo...
Living Philosophy
Believe it or not, the saying “You are what you eat” reveals what we’ve got wrong about our approach to eating and living well. Why? It tends to take an overly narrow focus on ourselves without consideration of other values, histories, and species. Dr. Kelly Donati (William Angliss Institute, Australia) discusses the finer points of gastronomy, its history, its development, and how we can re-think what it means to eat and live well. She reflects in particular on her ethnographic fieldwork wit...
