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Ann Leckie
“Life is unpredictable,” I said, “and we are not always the people we think we are. If we’re unlucky, that’s when we discover it. When something like that happens, you have two choices.” Or, more than two, but distilled, they came down to two. “You can admit the error and resolve never to repeat it, or you can refuse to admit error and throw every effort behind insisting you were right to do what you did, and would gladly do it again.”
Ann Leckie, Ancillary Sword

“Creating pull is about mastering the skills required to drive our own learning; it’s about how to recognize and manage our resistance, how to engage in feedback conversations with confidence and curiosity, and even when the feedback seems wrong, how to find insight that might help us grow.”
Douglas Stone, Thanks for the Feedback: The Science and Art of Receiving Feedback Well

Dan Barber
“modern agriculture has thoroughly separated the agri from the culture. They’ve killed the meaning of the word—bifurcated it, completely, in just the last thirty or so years.”
Dan Barber, The Third Plate: Field Notes on the Future of Food

Jeffrey J. Selingo
“In many ways, higher education is like any industry that has produced its product a particular way for a long time and is suspicious of anything new. This cynicism runs even deeper on college campuses because everyone is an expert in something. Despite their scholarly credentials, a vocal slice of professors and administrators remain skeptical of the research into the strength of online programs. This persists even as every new study of online learning arrives at essentially the same conclusion: Students who take all or part of their classes online perform better than those who take the same course through traditional instruction.”
Jeffrey J. Selingo, College Unbound: The Future of Higher Education and What It Means for Students

Dan Barber
“Then he discovered the library’s collection of agriculture books, which included works by Sir Albert Howard and Rudolf Steiner. “I read them and it clicked,” he said. “I mean, it all just came together.”
Dan Barber, The Third Plate: Field Notes on the Future of Food

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