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talk about the interviewing process and work on my strategy. As we sat there for over four hours, he taught me a number of interviewing tactics that I will never forget. Coach Valvano told me that my goal should be to walk out of the interview with “no negatives.” Every comment, phrase, or story must be positive, and I had to be prepared to talk only about things that put me in the best light. No matter what the topic, it was my job to turn every answer into a response that highlighted my strong points. Like his point guard, who controlled the court, or my middle linebacker, who controlled our defense, I had to control the interview. He taught me that if they asked a question that I couldn’t answer, then I shouldn’t answer it but instead find a way to turn the question to something I could talk about comfortably, positively, and honestly.
Win Forever
Pete Carroll, Yogi Roth, Kristoffer A. Garin
Pure exploration without a sense of what one is looking for can take a long time. The value of technical knowledge, when used as an approximate goal, is that it gives the student a sense of direction and focus. For example, it might take a student unnecessarily long to learn to weight the downhill ski instead of leaning back toward the hill as initial instinct dictates. A pure awareness instruction might be, “Notice how your weight is distributed between your uphill ski and your downhill ski.” This instruction, with appropriate follow-up questions, would produce the desired result in time. But the goal might be reached more easily with the following set of instructions: “Placing more weight on the downhill ski than on the uphill ski will give you more balance and will make turning easier. What I want you to explore is how much more to weight it. You can try weighting different amounts and look for what feels best and what works best for you.” In this case I am not worried about doing it right or doing it wrong, because I’ve been told to explore. At each step of the way I am paying attention to my own experience and am looking for my destination. My instructor observes my learning process and may make recommendations to see what happens if I increase or decrease the weight distribution. But these recommendations are not so much trying to get me to do it right as they are aiding my process of self-discovery. Because my primary reference is my own experience, I become more capable of knowing when I am on or off track. The instructor is thus playing the role of making me more and more independent.
Inner Skiing
W. Timothy Gallwey
In 1902, Wilhelm Normann discovered that you could bubble hydrogen into vegetable oil to saturate it, turning polyunsaturated fat into saturated fat. Food labels often called this partially hydrogenated vegetable oil. Trans fat is less likely to go rancid. Trans fats are semisolid at room temperature, so they spread easily and have an improved mouth feel. Trans fats were ideal for deep-frying. You can use this stuff over and over without changing it. Best of all, this stuff was cheap. Using leftover soybeans from animal feed, manufacturers could process the heck out of it and still get vegetable oil. A little hydrogen, a little chemistry, and boom—trans fats, baby. So what if it killed millions of people from heart disease? That knowledge was years in the future.
The Obesity Code
Jason Fung and Timothy Noakes
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