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Joel Arshad's avatar

My impression is academia is truly a horrible place to work.

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Opmerker's avatar

Excellent essay, thank you for sharing. It makes me think about milk.

My career has been varied, but nearly three decades have been in food and the first ten I ran a dairy distribution company. I learned very early about microbe counts.

Milk and other food isn't wholesome and tasty one day, then suddenly spoiled and nasty the next (regardless of the code date). Spoilage is a function of how many bugs are alive in the milk. Their number is a function of the starting point (after pasteurization), time, temperature, and integrity of the packaging.

I think the same applies in the academy. The "bugs" were always there but conditions changed (I saw the start when I began college in '91). It's been the equivalent of leaving the jug open and on the counter for days.

I don't know how the curdled, stinking mess can be "restored." Shifting metaphors, maybe it's like a house with a big meth lab. The shell can probably be saved, but everything inside has to be gutted and built new.

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