Knowledge work is unique among skilled professions in that we lack a culture of systematic improvement. Other skilled trades – from carpenters to welders to nurses to pilots – have been around long… Open at source
We spend tens of thousands of dollars on our education, plus thousands of hours learning specialized skills. Yet so little time and effort is spent mastering the most fundamental skill of all: how to manage our work.
Like us, chefs only have so much energy and working memory at their disposal. Chefs use mise-en-place – a philosophy and mindset embodied in a set of practical techniques – as an “external brain.”
There are 6 practices that mise-en-place has to offer us: Sequence Placeholders Immersive vs. process time Finishing mindset Small, precise movements Arrangement
3 min read · Oct 5th · We are officially launching cohort 13 of Building a Second Brain (BASB), our flagship online course on how to save your best ideas, organize your knowledge, and use it to lead a fulfilling life with…
Just like Seldon and his followers, Second Brainers (my term for people who build their own system for managing information) are creating a personal collection of knowledge that stands the test of time.
Over 5 weeks, I’ll teach you the fundamentals of CODE, the method I’ve developed for consistently turning the information you consume into concrete results, whether that is better decisions, new products or services, or better creative output. And along the way, drastically reducing the constant background anxiety that there’s something somewhere falling through the cracks.
~11 min read · Oct 19th · Over the last 18 months I performed an experiment in how I consume content. I became a father in 2020. It was and continues to be one of the most profound, joyful experiences of my life. I wouldn’t…
Sep 28th · One of the most powerful shifts I see people make in the way they work is breaking down their large projects or goals into smaller chunks, which I call “Intermediate Packets.” I use the term “packet”…