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Muscle Head
The New York Times: “Feel the burn!” That was Jane Fonda in 1982, exhorting the viewers of her first-of-its-kind workout video to engage in an exotic pursuit called exercise. In her striped leotard and legwarmers, Fonda led the charge against the generally held opinion that exercise was a weird waste of time. (In those days, lifting weights was for Charles Atlas aspirants, and jogging was for quirky “health nuts.”) The tireless exertions of Fonda — and of tiny-shorted Richard Simmons and toothy Judi Sheppard Missett, the founder of Jazzercise — were ultimately wildly successful, making what was then an eccentric choice into what is now practically an obligation.
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At Airports, a Misplaced Faith in Body Language
The New York Times: Like the rest of us, airport security screeners like to think they can read body language. The Transportation Security Administration has spent some $1 billion training thousands of “behavior detection officers” to look for facial expressions and other nonverbal clues that would identify terrorists. But critics say there’s no evidence that these efforts have stopped a single terrorist or accomplished much beyond inconveniencing tens of thousands of passengers a year. The T.S.A. seems to have fallen for a classic form of self-deception: the belief that you can read liars’ minds by watching their bodies. Read the whole story: The New York Times
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How to Succeed Professionally by Helping Others
The Atlantic: Kat Cole started helping out early. Raised by a single mother of three who held three jobs to support the family, Cole entered the workforce as soon as it was legal. At 15, she started selling clothes at a mall. At 17, she added a second job at a restaurant—first as a hostess and then as a waitress. After juggling these jobs through high school, Cole became the first person in her family to attend college. She studied engineering and planned to go to law school, but those aspirations would soon be shattered. The restaurant was Hooters, and Cole continued working there in college. When a cook quit, she volunteered to fill in.
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Success Outside the Dress Code
The Wall Street Journal: Anyone who has felt like the odd duck of the group can take heart from new research from Harvard Business School that says sticking out in distinct ways can lend you an air of presence or influence. Standing out in certain circumstances, like wearing sweats in a luxury store, also appears to boost an individual’s standing. One obvious way people signal what the researchers called “status” is through visible markers, like what they wear and what they buy. Previous research has largely examined why people buy or wear branded items. … People who tend toward the offbeat themselves show extra fondness for freethinking behavior in others.
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Books about the brain: ‘Ha!,’ ‘Joy, Guilt, Anger, Love’ and ‘Consciousness and the Brain’
The Washington Post: Over the years, my romance with the brain has lost a bit of its spark. I majored in cognitive neuroscience (with the hope of understanding consciousness) and after college spent two years managing a neuroimaging lab. But in my career as a science writer, my interests have migrated toward the “softer” mind sciences, such as social psychology. I came to realize that exploring the fascinating computational power of neural networks would not shed much light on what it feels like to, well, feel. The gap betweenbrain and mind is too great.
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Why A Sweet Tooth May Have Been An Evolutionary Advantage For Kids
NPR: It's no surprise researchers have shown again and again that kids are more likely than adults to spring for something like a bowl of Fruit Loops. But young kids' preference for extremely sugary foods might be even more biologically ingrained than we thought. Scientists now think that kids' growing bodies may prompt them to crave more sugar — and a child's sweet tooth might be heightened during growth spurts. In a small study, researchers from the Monell Chemical Senses Center in Philadelphia determined what tastes kids prefer by having them rate various soups, sugar waters, jellies and crackers with different levels of salt and sugar.
