Your late 30’s is when your biggest breakthroughs will happen

breakthroughs

Genius happens when a seasoned mind sees a problem with fresh eyes.

The former frontman of the band LCD Soundsystem, James Murphy, made what he called the biggest mistake of his life at 21, when he turned down a writing job on a sitcom that was about to launch.

 

 

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Are people with a high IQ less creative?

Albert Einstein

Lewis Terman believed that only knowing the IQ of a person could predict their success in life and this potential could be measured since childhood.  That is why he sent his colleagues to California schools and gave the children a few IQ tests, identifying 1500 children whose IQs averaged 150 points.

He took for granted that these children were going to make great contributions to their disciplines in the future.

 

 

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The Difference Between a Genius and an Idiot May Come Down to a Single Gene

brainfolds

The brain on the left lacks normal folds and convolutions.

Out of the 3 billion letters in the human genetic alphabet only two genetic letters may spell the difference between being a genius or an idiot, according to a new report.

 

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Spider Boy Scales Walls Using Recycled Vacuum Cleaners

SpiderBoy-Vacuum-1

Spider Boy

Hibiki Kono had a dream — he wanted to be like his hero, Spiderman. Most little kids would have their parents buy them a costume that they could wear to school. Not Kono — the 13 year-old set to work making his dream a reality. He’s used two 1,400-watt recycled vacuum cleaners and a little bit of elbow grease to make a machine that allows him to scale walls — just like his spindly hero! (Video and pics)

 

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Snail Caviar Is Toast Of French Culinary World

caviar 2134

Balls of Culinary Bliss

He is a former builder who once made a living fitting kitchens. Now Dominique Pierru is being hailed as a gastronomic genius after creating a delicacy likely to mark the history of Gallic cuisine — snail caviar.

France may be the land of l’escargot but never before had anyone come up with a recipe for gastropod eggs capable of satisfying the most demanding palates. Pierru took three years to develop the product after abandoning his fitted-kitchen business to buy a snail farm in Picardy, northern France, in 2004.

He had to find a way of softening the eggs, of conditioning them and of persuading his 180,000 snails to lay enough to make the business viable. The result is being hailed as a triumph, earning widespread acclaim in France and elsewhere, and a place on menus of three-star restaurants as well as an order from Harrods in London.

(video after jump…)

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