Alumnus Dan Barber (A'92) is one of the first chefs to advocate for the "farm-to-table" movement. Barber uses only locally-grown ingredients in the food in his two restaurants, Blue Hill in New York City and Stone Barns in upstate New York. In 2009, he was named chef of the year by the James Beard Foundation and TIME magazine named him one of the 100 most influential people in the world.
While multitasking may save you time, experts say it can be draining on your brain's resources. Laura Vanderberg, assistant director of the Time Management Consulting program at Tufts' Academic Resource Center, says that working memory, the process of taking in and processing new information, is much more limited than long-term memory, which is nearly infinite.
“It's 'mental counter space' and there's only so much of it. If you can't do it in your sleep, it is taking up cognitive energy.”
Laura Vanderberg Assistant Director Time Management Consulting Program Boston Globe Oct. 26, 2009
