KODA started thinking about how often we've been delivered "bad pizza" in our professional lives, in our careers, and on our projects...and decides to call Customer Service for some clarification.
A great effort by the Geodata KODA team in the last month prompts this blog post. For the previous two weekends we've had extra-curricula outings in which we've achieved some great things. Some days it's easy to overlook our achievements - not today
You know you're working in an interesting industry when the currents of the week push you to spend a couple of late night hours searching for some 'standard' dimensions for humans to try to justify the placement of a datalogger in a certain location on site.
As a repeat reader of Frank Herbert's Dune, I've found myself intrigued by a particular phrase written towards the end of the book.
I think that the phrase intrigued me because I'd never heard of it before... A rather trivial reason for liking a statement, I know, but I think there is something more to it...
Sitting here at MeatStock, doing the dawn shift, lighting the fire and tending to our 30 day dry aged briskets I'd just laid down, I started thinking about all the different ways I could apply what I do at work to cooking a great brisket. Was this madness? Or worth the musing?
Seattle’s Bertha
KODA read an article in the New York Times last week (“In Seattle, a Sinking Feeling About a Troubled Tunnel” http://nyti.ms/134X4Z2) about Seattle’s stranded TBM ‘Bertha’ – more specifically, the problems some locals are having with cracking as a result of subsidence around the shaft being used to rescue the giant machine.
