Perhaps not perfect, but I believe you’re able to get good at almost anything if you practice it - and fail, and try again, and refuse to quit. Athletes will call it “training” when they spend the time to practice a certain thing pertaining to their sport. Professions like firefighters and police officers call it drills to simulate possible scenarios. Entertainers call it rehearsal to make sure they know their lines and place markers. Success will follow when you’ve dedicated

A rainbow can only be seen when the sun is behind you and the rain is in front of you. This is because the light that leaves each water droplet is at a fixed angle relative to the incoming light. A rainbow is created from sunlight bending and bouncing inside water droplets. Three things happen, all at once, inside each tiny droplet. Refraction (bending). This is when the sunlight passes from the air into a water droplet, where it slows down and bends. Each different color ben

What riding a motorcycle taught me about where we point our attention, and why the body follows the eyes.

A “quick” Google search defines it as, “a water-saturated mixture of sand, clay, or silt that behaves like a non-Newtonian fluid.” Hollywood has told us that quicksand has, at a painstakingly slow speed, consumed villains, good guys, unaware bystanders, and damsels in distress. The truth, however, is much more innocuous. At a glance, its surface often looks perfectly solid. That is, until it’s stepped on, at which point the disturbance shifts it into a liquified state. But th

Walls can be many things; A safeguard, a protection, an obstacle, a barrier, a confinement, a dwelling, a sanctuary, a prison, a demarkation, and more. Where else do you run into a wall? Because for me, sometimes it feels like there’s a carpenter erecting walls around me without care. My “wall” while running marathons has always been at mile 19. And for that example it’s a wall of obstacle that I must either literally run through or stop. Running a marathon requires different

Most of my life until now I’ve worked in some layer of restaurant staff. It’s true of most restaurants that you start in the lowest, least paying position and work your way up. Through the years I did exactly that, even becoming an owner and head chef of my own restaurant for 10 years. But long before my own restaurant, at age 15 I started as a hostess in a restaurant called “The 50’s Grill.” My jobs included answering the phone, making reservations, greeting and seating new