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Brad Carter
Art, like morality, consists of drawing the line somewhere.
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Brad Carter Sep 29
Heya!
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Brad Carter Aug 13
Replying to @abedchat
Thanks—it’s always gratifying to work with people committed to the young people in our communities.
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Brad Carter Aug 12
Replying to @Myrna_justMyrna
Thanks for joining in and giving of your time. I’m very curious to hear where it leads you!
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Brad Carter Aug 12
Replying to @Joshy1199
Thank you for going the session. I’d love to hear what story you gift and what your community does with it!
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Brad Carter Aug 12
Replying to @Joshy1199
The CBL framework takes time to master but is one of the most powerful pedagogues first developing student engagement and ownership of learning that I know of.
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Brad Carter Aug 12
Replying to @learningmpowers
The vivid vision session and storytelling session are like two@sodes of the same coin.
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Brad Carter Aug 12
I’d love to hear how it lands with your staff!
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Brad Carter Aug 12
I had a lot of fun working with you Rebecca!
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Brad Carter Aug 12
Replying to @BrendanTrinca
Thank you for the kind words and for your gift of participation today! I’m glad you found some good takeaways.
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Brad Carter Aug 12
☺️ your very kind, Nancy
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Brad Carter Jul 28
I found 's excellent "Defaults and Defaults" very good grounding in the scope of the COVID impact. It's a helpful diagnostic in any situation--in education where I work, for example--now to ask, "What are we renegotiating?"
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Brad Carter Feb 10
Replying to @CathJule @ideo
Right?!
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Brad Carter Jan 15
Snackable kezuribushi (shaved katsuobushi), served like prosciutto, with shoyu and truffle oil to dip it in. You would like this,
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Brad Carter Jan 14
The elegant @epulor_cafebar serves tea and coffee during the day and sexy wine and Art Blakey on vinyl at night. Less high concept and more high fidelity to how we want to live!
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Brad Carter Jan 13
Chef Y, hands working with a deft unconsciousness, transmutes his smile into sashimi and sushi. You can taste it.
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Brad Carter Jan 13
Serving up “oden” at It’s this reassuring bowl of daikon and burdock and fish cake and chicken and konnyaku noodles and brisket, simmered forever in sake, that animates us at the end of the work day.
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Brad Carter Jan 13
A bottle of Spanish white: naturally fermented and unfiltered and unfined like the boisterous room of the little stand-up-only
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Brad Carter Jan 10
Egg with mayo and anchovy at the aptly named Wellfun Cafe. We come here for the deep list of sherries, the five different Iberico hams standing on the counter and the limitless joy of the ageless owner
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Brad Carter Jan 9
“Proust Toast”: long slices of baguette, singed over the open flame of our gas range bring back memories of breakfast at gramma’s and the sharp-, sugary-, yeasty-smelling lick of smoke from her stovetop toaster that made me want to get out of bed on a Su…
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Brad Carter Jan 9
Sakiccho putting the finishing touch on onigiri—one with umeboshi, one with shiso leaf preserved in soy sauce. @nohinohi_nakameguro is a very special place, always perfectly restorative and Sakiccho’s presence, like her cooking, as direct as the stroke o…
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