“My dear,
In the midst of hate, I found there was, within me, an invincible love.
In the midst of tears, I found there was, within me, an invincible smile.
In the midst of chaos, I found there was, within me, an invincible calm.
I realized, through it all, that ...
In the midst of winter, I found there was, within me, an invincible summer.
And that makes me happy. For it says that no matter how hard the world pushes against me, within me, there’s something stronger – something better, pushing right back.

Truly yours, Albert Camus”

spend most of the day trying to write a doc for contrary about why hume.ai matters. and i learned it's an incredibly tough thing to do. i ended up by writing about the product, the competition, the technology moat being a multmodal emotional model, and a research team, market traction, and their GTM strategy, ending it with a future outlook and challenges.

i walked around kinokuniya and browsed through a few books, mostly design books

Dieter Rams took up the mantle by detailing ten principles of good design, chiefly that it "emphasizes the usefulness of a product whilst disregarding anything that could possible detract from it

A designer's role has always been to consider a need, a new way of doing things, an ingenious answer to an existing question.

– "what is good design if not designing for good"

colors of the hokusai wave art

• pale aqua: #81C7D4,
• bright blue: #0067C0
• navy blue: #0F2540

and some info about miso

• what is it? soybean paste fermented with a fungus called koji (it existed before soy sauce!)
• benefits: "Miso ha isha irazu" (miso keeps the doctor away), it is good for gut flora and contains essential amino acids that nourishes body with quality proteins
• how to choose it?
  • choose non-GMO soybean
  • only soybeans, koji (wheat, rice, or soybean)
• what determines the taste?
  • proportion of koji and duration of fermentation
  • higher and shorter = milder taste
  • the lighter -> more sweet and fruity
  • the darker -> more salty and strong
• types of koji
  • black: pure soybean miso, special strong taste, low salt content
  • red: more salty than white miso, pronounced taste
  • brown: neutral taste, easiest to use
  • white: mildest and frutiest