Ira Glass on the dangers of good taste

We’re always interested in better understanding the creative process and in ways to move beyond the inevitable roadblocks that come one’s way when trying to make something beautiful and good. It’s not an easy road at times (I had a flat tire for several years, myself), so that’s why words of encouragement from those who’ve been this way before are so invaluable.

Jessica and I have been loyal listeners of Chicago Public Radio’s, “This American Life,” for years now and are continually amazed at the creative and engaging way the show communicates stories that matter. So, I was particularly intrigued to see the following video posted on another favorite creative pathway guidebook of mine, Scott Hansen’s ISO50 blog:

“The first couple years that you’re making stuff, what you’re making isn’t so good — it’s not that great. It’s trying to be good, it has ambition to be good, but it’s not quite that good. But your taste, the thing that got you into the game, your taste is still killer and your taste is good enough that you can tell that what you’re making is kind of a disappointment to you. A lot of people never get past that phase and a lot of people at that point quit.”

I think that this video should be a part of the mandatory curriculum at every arts school. Scratch that, every school. I know that this pain and fear caused by making inevitably inferior, initial work has been the single greatest struggle along my way as a maker of art.

“And the thing I would just like say to you with all my heart is that most everybody I know who does interesting creative work, they went through a phase of years where they had really good taste and they could tell what they were making wasn’t as good as they wanted it to be. We knew that it didn’t have the special thing that we wanted it to have and the thing to do is — everybody goes through that. And for you to go through it, if you’re going through it right now, if you’re just getting out of that phase or if you’re just starting off and you’re entering into that phase, you’ve got to know it’s totally normal and the most important possible thing you can do is do a lot of work. Do a huge volume of work.”

So, I say this to you (but also, and mainly to me): Keep your great taste. Just be kind to yourself and keep making, despite it.

-Adam