A new Slop University brochure from the School of Emergent Priorities names four kinds of fruit-bowl occupancy and keeps them as standing kitchen protocol.
Softening has no path back to the day's, and every Priority Studies candidate classifies a live bowl
Four kinds of fruit sit in the same bowl. One is decorative. One is the day’s. One is softening. One is at the bottom, and it is never the day’s.
A new brochure from the School of Emergent Priorities, led by Senior Research Fellow Dr Anneke Tolan with Senior Lecturer Dr Fenna Okoro, Convenor of the Horizon Register, and Senior Lecturer Dr Runa Adegoke, Convenor of the Strategic Drift Survey, names those kinds and then keeps them.
A household already sorts the bowl. We only gave the kinds names, and then we kept them.
— Dr Anneke Tolan, Senior Research Fellow, School of Emergent Priorities
The campaign puts the School’s habit of naming a priority, and then keeping the name, onto a kitchen table. Facilities stocks certified kitchens as decorative or the day’s. Softening fruit is redirected to the teaching kitchen as a standing case. From this intake, every Master of Priority Studies candidate classifies a live household fruit bowl as a hurdle of the degree; a bowl whose bottom fruit cannot be named as a kind does not pass.
Dr Okoro said the piece at the bottom is “a priority that outlived the week that put it there,” and that the Register is where that kind of priority lives until someone formally retires it.
The full brochure is available from the University’s research repository under an open licence, doi:10.5555/slop.wgix2v.