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We are Big Idea Hunters…

We live in a time of information abundance, which far too many of us see as information overload. With the sum total of human knowledge, past and present, at our fingertips, we’re faced with a crisis of attention: which ideas should we engage with, and why? Big Think is an evolving roadmap to the best thinking on the planet — the ideas that can help you think flexibly and act decisively in a multivariate world.

A word about Big Ideas and Themes — The architecture of Big Think

Big ideas are lenses for envisioning the future. Every article and video on bigthink.com and on our learning platforms is based on an emerging “big idea” that is significant, widely relevant, and actionable. We’re sifting the noise for the questions and insights that have the power to change all of our lives, for decades to come. For example, reverse-engineering is a big idea in that the concept is increasingly useful across multiple disciplines, from education to nanotechnology.

Themes are the seven broad umbrellas under which we organize the hundreds of big ideas that populate Big Think. They include New World Order, Earth and Beyond, 21st Century Living, Going Mental, Extreme Biology, Power and Influence, and Inventing the Future.

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Tanya Steel: The web plays a really interesting role in the world of food.  It educates.  It inspires.  It entertains.  I think what I love most about it for Epicurious is that it creates a community.  It’s this vast global network of people who love food and who talk to each other all the time.  And it’s kind of like the warmest, most hospitable place to be, because you know that you’re all talking about something that’s wonderful, and loving, and generous, and good, and you all have your hearts and stomachs in the right place.  And I think that’s probably the greatest thing about food online.  One other thing is that the accessibility of it is so fantastic you can be in a supermarket and see salmon on sale, and plug into your cell phone – Epicurious has something called Epi to Go – and find hundreds and hundreds of salmon recipes right then and there and say, “Okay.  I’m gonna get that salmon, I’m gonna get the dill, and I’m done.  Here’s dinner.”  And so that’s another thing about online food web sites, is that the accessibility is just tremendous.  It’s just . . . it’s instantaneous.

Recorded on: 1/17/08

 

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