Last week I was with colleagues from The New School Open Campus at Cannes Lions in France. We recorded a live podcast there called “Asking Out Loud.” I appeared in episode 3 to talk about design thinking and the creative process.
In Cannes Lions’ newest podcast series, academics, industry experts and visionary creative spirits unpack questions that make creative minds tick.
Collaboration brings visions to life and teaches us how to work with others to reach a common goal. This powerful process pollinates the world with more creativity while teaching skills of focus, cooperation, innovation, and compromise.
A dynamic podcast panel explore and discuss common challenges to productive teamwork and cover best practices for helping you and your teams to accomplish what may otherwise seem impossible.
This podcast is hosted by The New School’s Open Campus, and produced in partnership with Somethin’ Else.
Check out all five episodes of “Asking Out Loud” below:
Normandy meets the Pondicherry of my post-post-colonial imagination in this improvised dish I made last night.
2 tablespoons of butter
1 small onion, chopped
1 shallot, chopped
4 cloves of garlic, minced
2 inch piece of fresh ginger, minced
1 teaspoon of minced jalapeño
1 teaspoon of turmeric
1 pinch of saffron (optional, I just couldn’t help myself)
1/2 teaspoon coarsely-ground coriander seeds
1/2 teaspoon fennel seeds
1/2 teaspoon black or brown mustard seeds
4 pods of cardamom
2 bay leaves
1 bag of live mussels
1 cup of dry cider (I used Cidre Bouché Brut Etienne Dupont, an unfiltered and unpasteurized cider from Normandy)
Juice of half a lemon
1/4 cup of crème fraîche, I suppose regular heavy cream would work too
Salt and pepper, to taste
Chopped parsley and/or cilantro for garnish
Clean the mussels and set aside.
Melt the butter in a large saucepan and sauté everything except the mussels and the liquids over medium heat until lightly browned. Take your time with this part to achieve a nice caramelization of the onions.
Add the mussels, cider and lemon juice and simmer until the mussels pop open. Stir in the crème fraîche and serve immediately with crusty bread (or, if you are hardcore, French fries) to soak up the sauce. To drink: the rest of the bottle of cider. Yum!
Serves two people as a main course, or 3 or 4 for an appetizer.
Video slide show of Avaaz.org’s G8+5 Climate March in Rostock, Germany.
The background music is an instrumental piece by Hepnova. The inspiration for the piece came from my travels in the Nordic countries. In the piece, I attempt to evoke the awesome powers of nature, as well as the fragile balance of the polar regions.