“Shake the Dust” is a pretty outstanding poem by Anis Mojgani. Watch it right now…
I’ve been thinking a lot lately about shaking the dust. Feels too often we just settle. We get excited by the “shiny objects” and we forget what we’re really here to do. (This is definitely a topic that I want to write about more.)
How have you been shaking the dust?
So… if you’ve been asking yourself, why I haven’t been blogging here, it’s because I still struggle with what to write about.
This blog has predominantly been about the cross section of technology and people. Over the last 3 months, I haven’t seen a whole lot that I could say that hasn’t been said by others. Plus there isn’t a whole lot that new that’s getting my mental neurons working in the way which forces me to run to my computer and write.
I still want to write but just had to find something else to write about. If you know me, you know that one of my passions is food. My joke is that “eating is a lifestyle that I take breaks from.”
For me, food has always been something that’s brought parts of my various communities together. When my family gets together around the dinner table, we will sit around and chat, even hours after all the food has been cleared away. Some of my favorite times here in DC have been sitting around my dining room table with close friends and a few bottles of wine in the middle of the table.
Food has always been something that I’ve been fascinated by and enjoyed discovering.
I’ve decided that it’d be the subject of my new blog. The blog is called Justin Loves Food.
This doesn’t mean that I’ll completely stop writing this blog. I’m sure that I’ll come back to it from time to time. My day job is still working at a Web startup. As I run across new things and ideas, I’ll be here to chronicle it for you.
In the mean time, I’m going to chronicle my culinary adventures on Justin Loves Food. Check it out, I’ve already gotten about 15 posts up.
In some of the posts, I’ll write about very geo-specific things, like a restaurant in a specific part of the country but what I’ll try and do is always impart something that I learned while eating there so that there will always be something for someone.
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