“When you listen and really grasp what another person is saying, your brainwaves and those of the speaker are literally in sync. By looking at brain scans, neuroscientists have found that the greater overlap and similarity of neural impulses between speaker and listener, the greater the understanding. It’s observable, measurable proof of listening, comprehension, and connection. You know it’s happening when you have that “Oh I get it” moment or sense of clarity when someone else is talking. You’re on the same wavelength, even if you don’t necessarily agree.”
In her new book You’re Not Listening, Kate Murphy draws attention to the worldwide epidemic of not listening, exposing the profound impact that it is having on us all and showing what we can do about it.
In this always illuminating and often humorous deep dive, Murphy explains why we’re not listening, what it’s doing to us, and how we can reverse the trend. She makes accessible the psychology, neuroscience, and sociology of listening while also introducing us to some of the best listeners out there (including a CIA agent, focus group moderator, bartender, radio producer, and top furniture salesman). Equal parts cultural observation, scientific exploration, and rousing call to action that’s full of practical advice, You’re Not Listening is to listening what Susan Cain’s Quiet was to introversion. It’s time to stop talking and start listening.
The science center is an adolescent among museum types, one whose main growth spurt was in recent memory. Over the past 40 years, they went from a sparse to a ubiquitous presence, now found in almost every major city. Their emergence stretched the ontological essence of the museum: They present not objects, but concepts. Many science centers define themselves explicitly this way and possess slim to no permanent collections.
Among older adults age 50–80, 43% had ever reviewed doctor ratings; 14% had reviewed ratings more than once in the past year, 19% had done so once in the past year, and 10% had reviewed ratings more than one year ago.
Ratings and reviews for nearly everything can be found online these days, including doctors. How are older adults using these ratings in their decisions about choosing doctors? In May 2019, the University of Michigan National Poll on Healthy Aging asked a
While all their Proseccos are exceptional, it’s their Brut that blows everyone away. It recaptures a tantalising hint of the yeast I so loved from the Rifermentato in Bottiglia, all sharp apples and sourdough.
In this fully revised and updated third edition of the best-selling USA & Canada volume, TASCHEN presents the best itineraries from across the continent. You’ll find marquee metropolises like New York, Montreal, and Los Angeles; world-famous natural wonders at Niagara Falls and the Grand Canyon; the hidden charm of Rust Belt cities like Duluth and Detroit, as well as 33 new stories including Anchorage, the Berkshires, Boulder, and many more.
To travel in North America is to face a delicious quandary: over these vast spaces with so many riches, from glittering cities to eccentric small towns and heart-stoppingly beautiful mountains and plains, how to experience as much as possible in limited time? The New York Times has the answer, offering up dream weekends with practical itineraries in its popular weekly 36 Hours column for nearly two decades.
The Citroën DS is a front-engine, front-wheel-drive executive car that was manufactured and marketed by the French company Citroën from 1955 to 1975 in sedan, wagon/estate and convertible body configurations across three series/generations.
the hydropneumatic self-levelling suspension. Citroën sold 1,455,746 examples, including 1,330,755 manufactured at the manufacturer’s Paris Quai André-Citroën production plant.
With 11 protein options for its burgers (including salmon, lamb, falafel and dry-aged beef), two patty sizes and a host of toppings, Burgerim—which increased its unit count by nearly 250% in 2018 to become the country’s fastest-growing emerging chain—is upping the complexity of the traditional burger concept. 
“Future of Food” series on PBS. In this episode they discussed technology in food production including fast-growing salmon (Aquabounty), cell-based meat (Memphis Meats), diversified crop rotation in Iowa, and other trends.
Boomers Daily 