Responsibility is a mandatory for business - and it's about being mindful. Mindful of others feelings, experiences, ambitions and hopes. Mindful to avoid upsetting them. Mindful to make them happy. Mindful of the things that are important to them. Anyway, I was thinking about my own sense of responsibility (and hopefully integrity) in the context of my business interests and thought I'd explore some of the thinking behind the things I get up to and why I do them.
Where did you first come across London Grammar? Perhaps on the radio, though of course you could also have found it on Spotify, or via a shared link on Facebook. Where did you first get an earful of German Whip? It might have been on DAB, but equally it may have been Tumblr, or via Playlister, or on YouTube. However, ask anyone who can remember Britpop where they first heard the anthems of that era, and the answer is usually a great deal simpler: Radio 1.
The Met Office now has a team of space weather advisors, monitoring and forecasting potential disruption to the UK due to extra terrestrial events. By this, I mean the possible disruption to the technologies and infrastructure we all now heavily depend upon, including communications systems, power networks, satellite services like GPS, and the aviation industry.
As the corporation gears up to negotiating the renewal of the Royal Charter and defending the licence fee (why Ian Fletcher was brought in, after all), W1A is a reminder of why the BBC is worth it. Ok, there are a few other reasons, like BBC News and Radio 4 and live music and (now) the World Service.... You don't have to like them all, just enough of them.
Rev used to offer subtlety, humanity - the realism that we're not all types or stereotypes, that rooted on feet of clay stand individual people doing their best to come to terms with things. The beauty of Rev used to lie in the puzzlement of Tom Hollander's expression: a man bewildered by circumstance and people.
Hot cross buns aren't necessarily hard to make, they're just a little time consuming. The yeasted dough likes to sit about, lazily getting fatter and fatter until it's knocked back down ready for it's second growth. Don't let the hands off time put you off, just choose a day when you're in the house anyway.