future cre8tors – Things You Don’t Learn In School

Just a quick share today of this article, “12 Things They Don’t Teach You In School About Being A Designer” by Jeff Archibald on Fast Company. I found that all of these resonated with me in some way. The article did make me wonder why these things are glossed over in an educational setting. Do instructors not want to broach them? Are they unnecessary for learning?

I understand that higher learning is intended to be conceptual and to teach one how to learn and to grown knowledge. At some point, though, graduates have to get jobs (no matter which design field). Tips like these, as simple as some of them may seem, do not likely occur to a graduating student. I wish every school in every degree offered a single-semester course called something like, “Your Career, In Reality”. It would be geared towards giving students actionable advice about their chosen careers. It would feature people from their respective fields imparting knowledge about their careers; pitfalls and obstacles on they way, things they didn’t expect, what they like and don’t like, etc. I believe something like this would be invaluable to students. I know I certainly would have appreciated it!


!nsp!re – MarchFourth Marching Band – Fearless Makers of Musical Art


Today is March 4th so I thought this would be appropriate.

Founded in Portland, OR on March 4th, 2003 to play a Fat Tuesday party, MarchFourth (or, as their fans know them, M4) have since evolved to a spectacular touring act. I had the privilege of seeing them when they opened for Pink Martini at the Hollywood Bowl about 8 years ago. As we got off of the shuttle bus, we heard this loud ruckus coming from down the hill. As it got closer, we saw a mix of musicians, dancers, and acrobats making their way toward the Bowl, marching and dancing through the audience that was arriving to see the show.


Employing a twisted-glam-punk aesthetic, the band is comprised of a percussion corps, a brass section, and electric bass and guitar. They play a wild combination of Louisiana swamp music mixed with African rhythms, Brazilian motifs, and gypsy elements whipped into a frothy music melange that is then filtered through American jazz, funk, and rock. They top it all off with stilt-walking acrobats and dancers.


Their shows are full of infectious energy; real musicians making real art in real time. They have begun to tour more internationally and the response from global audiences has been incredible.


I suppose the thing I like most about them is their fearless approach. They’ve taken a genre (the marching band) not known for radical innovation; and have stirred in all the combined musical influences of its members and come up with something new. As a band, they’re the equivalent of a brilliant mash-up. All of the ideas seem to come from a place of “well, why not?” which makes them somewhat unique in the musical landscape of today. On paper, the band makes no sense; certainly not from a marketable, money-making standpoint. Once you hear one of their CD’s or (especially) see one of the live shows, it all makes PERFECT sense. Why WOULDN’T you want a marching band to be like this?


See videos and photos, learn more, and buy stuff from MarchFourth marching Band HERE.



cre8tive kitchen – French Farmhouse Chicken

French Farmhouse Chicken

French Farmhouse Chicken
French Farmhouse Chicken

This is an easy-to-prepare roasted chicken that gets its delectable flavor from garlic (and lots of it).


1 Roasting Chicken (up to 5 lbs)

4-5 Heads of Garlic

3 TBSP Butter

5 Springs Thyme

4 Sprigs Rosemary


Preheat oven to 475°. Remove the outer skins from the garlic to reveal the cloves. Peel the cloves (Hint: Place a clove on a cutting board, press gently on it with the back of a spoon, which will crack the skin, making it easier to peel off.) Set aside.

Remove giblets. Rinse the bird, pat it dry, and place it in a cast-iron skillet.

Rub chicken with 1 TBSP of butter. Place a dozen garlic cloves in the cavity of the bird, along with the sprigs of Rosemary, and scatter the rest of the garlic around the pan. Add the remaining butter and sprigs of thyme to the pan. Dust skillet with salt and pepper.

Roast the chicken in the oven, basting with the pan juice occasionally. The chicken is done when the meat thermometer reads 165° (45 minutes-1hr).

Place chicken on a platter to rest for 10 minutes. Resting allows the juices to be drawn more evenly around the chicken.

Carve the chicken and place onto plates. Top with the pan juices and cloves of garlic.

Bon Appetit!