Before bed last night, I came across this New Yorker article from 2016 that I thought was fascinating and broadly useful for both life and business. In it, Maria Konnikova talks about how people learn to become resilient. And she starts by citing the work of a developmental psychologist and clinician who spent decades studying why some people seem to manage stress and trauma far better than others. Here is an excerpt talking about why that might be the case:

From a young age, resilient children tended to “meet the world on their own terms.” They were autonomous and independent, would seek out new experiences, and had a “positive social orientation.” “Though not especially gifted, these children used whatever skills they had effectively,” Werner wrote. Perhaps most importantly, the resilient children had what psychologists call an “internal locus of control”: they believed that they, and not their circumstances, affected their achievements. The resilient children saw themselves as the orchestrators of their own fates. In fact, on a scale that measured locus of control, they scored more than two standard deviations away from the standardization group.

It immediately reminded me of something that Steve Jobs once said in an interview back when more people wore buttoned up jean shirts. His comment was that one of the most powerful things you can learn in life is that much of what surrounds us was created by people who are no smarter than us. His point being that everything can be altered. We all have that ability. We are "orchestrators of our own fate."

The article goes on to argue that one of the ways we can exhibit a strong internal locus of control is by learning to view and respond to situations in a productive way. Put differently, whether or not we are subjected to shitty experiences matters less than how we ultimately react to and view those shitty experiences. If you can reframe and place in positive terms, then you can reduce any perceived stresses and become more resilient.

The good news is that, supposedly, these are skills that can be learned. So if this topic is at all interesting, I would encourage you to check out the full article. It certainly caught my attention before bed last night.

I have been trying (albeit not very hard) to come up with the best way to describe the stinky hand sanitizer that is going around these days. Then today somebody in the office described it as bad tequila and I immediately thought, "yup, that's exactly it. It's bad tequila." See above tweet.

Turns out, there's some science behind this stink. Here is an article by Gregory Han from the New York Times that was shared in response to my tweet. And here is the excerpt that explains where this stink comes from:

“That off-putting smell—sometimes described as rotten garbage or tequila-like—is the natural byproduct of ethanol being made from corn, sugar cane, beets, and other organic sources,” explained Zlotnik. “[Ethyl alcohol] production is highly regulated. It stinks because these new brands—many made by distillers who’ve pivoted from producing drinking alcohol to meet public demand for hand sanitizer—are making and using denatured ethanol. This ethanol costs significantly less than ethanol filtered using activated carbon filtration, which would typically remove almost all contaminants and the malodor with it.”

Those organic contaminants aren’t the only reason unfiltered and denatured ethanol smells downright foul. According to Zlotnik, denatured ethanol is also intentionally tainted with an unpalatable cocktail of chemicals (denaturants) such as methanol, acetone, methyl ethyl ketone, and denatonium to make it undrinkable. In other words: The base material is intentionally stinky.