In addition to it being Foodie Friday, it’s also trash day. Every Thursday night I wheel the trash and recycling bins out to the curb to await their pick-up Friday morning. That also means that each Thursday I go through the fridge and toss any food that has reached its expiration date or any leftovers that didn’t manage to get consumed after they were cooked sometime in the previous 5 days. In all candor, it’s one of the more frustrating things for me since I absolutely HATE to waste food.
Yes, I was of the generation who had parents that reminded us that children were starving in Europe (which they actually were as the continent rebuilt after WWII) and elsewhere but I don’t think that’s really what bothers me. It’s also not the feeling like I’m tossing cash money into the trash bin although that in effect is exactly what I’m doing. I just don’t like to waste anything. That’s one of the many reasons I’ve always admired Jacques Pepin who would always demonstrate how to make use of every scrap of food on his cooking shows.
This from a Food52 piece:
The average American ends up throwing away a full 103 pounds of spoiled food each year, according to a recent survey of 2,000 people conducted by OnePoll for Bosch home appliances. That works out to an average of 4 items a week, or the weekly equivalent of $53.81. All told, per the survey results, the average American adult will waste 6,180 pounds of food in their lifetime.
Food isn’t the only area where we waste perfectly good things either. Plastic bags are a plague, for example. I’m surprised stores still offer them or don’t hand out reusable bags. My supermarket sells big reusable bags at cost and will replace them for free if they rip. Trader Joe’s does something similar. It’s good for the customer, good for the environment, and good for the business since they don’t have to purchase as many single-use bags.
There is a lot of waste in business, of course, and I don’t just mean single-use bags. We produce reports that no one reads just because the report has always been produced. We don’t look at the analytics of what we’re doing on the web and in social media to understand if the bang is commiserated with the buck – the time and effort – we spend making those platforms hum. We waste time in endless group email chains to solve a problem when one brief meeting would serve to fix the whole thing.
Be waste averse. Not just in your fridge but in your office as well. Your wallet and your CFO will thank you!
I did something today that I consider a bit of a milestone and I’d like to share it with you because it brings up a bigger point. One of the areas that I used to help clients with was Search Engine Optimization (SEO). While I never claimed to be an expert on the subject I knew enough to get clients started in improving their rankings, often to great effect. In order to stay current, I had 10 different feeds from blogs relating to SEO funneling into my feed reader. Each day I’d peruse the latest and great information, trying to stay current so my advice would be solid.
I also had half a dozen feeds from the advertising trades and six others that talked about analytics. Reading them throughout each day, along with the feeds on the sports business and many tech feeds, probably took a total of an hour or two each day, and when there were big developments, often longer.
I got that time back today because I deleted those feeds from my news stream. I’ve changed the focus of my business to franchise consulting and frankly, keeping current on tech, advertising, and media when I have very little practical reason to do so (other than to amuse you here on the screed) was an inefficient use of my time. While I am still subscribed to a number of feeds in those areas to maintain a knowledge base, I’m cutting the cord on most of them.
What’s been surprising as I hit the “delete” key is how long it has taken me to do this and that’s the point I think is relevant to each of us. It’s hard to let go. I still consider myself a TV guy even though I haven’t worked in the TV business for almost 20 years. Most of the people with whom I worked are on to other things or retired. I couldn’t let go though and was faithfully reading the trades I read when it was my daily life.
I’ve been at this new line of consulting for a year. I’m thoroughly enjoying it and business is good. Despite that, it’s a struggle not to look in the reaview mirror sometimes at the business life that was yesterday instead of spending that time focusing on what’s ahead. I’m hoping that deleting the feeds and freeing up some time will encourage me looking forward and I hope it’s something you’ll think about as well. As Jimmy Buffett says,
Happy Foodie Friday! Years ago I started serving pimento cheese as one of the snacks I had available as guests arrived for Thanksgiving. I can’t recall what started me down this path. As a Yankee, it was not a food that I’d eaten other than hearing about it being offered as a sandwich on-site during the annual Masters Tournament. The guests liked it and I served it thereafter. In fact, it became a household staple of sorts.
Little did I know at the time that I’d end up here in the South where pimento cheese is as common as mosquitos. What I didn’t understand, however, is how its use is as widespread as it is nor the seemingly endless number of variations, both personal and commercial. Everyone’s mama makes THE BEST pimento cheese and you can go from tailgate to tailgate at any pregame and find out just how different a single food can be. Of course, one look in any southern supermarket will tell you the same thing. There are dozens of brands and often several flavors (jalapeno pimento cheese, anyone?) from each brand.
As with many things southern, pimento cheese was born in the north and moved here. This is a terrific history of the stuff from Serious Eats but in a nutshell
The original version started out as something quite different: the marriage of cream cheese and canned pimentos, two popular and newly-available products of the industrial food trade.
It evolved into the basic grated cheese (usually cheddar), mayo (Duke’s, please) and pimentos recipe over time. The variations upon that basic theme are endless. I caused a bit of a stir when I presented my variation on the theme by adding green onions and Worcestershire sauce to mine, using two types of cheese. A friend ridiculed me until the friend’s mama tried it and loved it. So much for my Noo Yawk tinkering!
This is the third time I’m writing about pimento cheese and yet each of the posts has been different. Why I raise this topic here at all in a business blog is that it reminds me that not everything we do in business has to be completely new or innovative. Just taking something that’s basically good as is and making it a little better can be a win. Think about how Apple made the mp3 player better or Amazon transformed online shopping. eBay made a better auction engine and the Japanese saved their economy by taking things that were developed elsewhere and improving them. It’s not finding the needle in the haystack that transforms your business. It’s often figuring out how to make the haystack itself just a bit better.
I’ve yet to sample any pimento cheese here that is made in a way that’s delicious but incomprehensible. Most of the time, it’s a variation that is smart and understandable and makes you wonder why you didn’t try that. I think a lot of the great things in business are just like that, don’t you?
Happy Foodie Friday to all you triskaidekaphobics out there! That’s right – it’s Friday the 13th and those with a fear of the number 13 apparently aren’t the only ones with some fears this day. As it turns out, there is a whole host of fears about food, most of which I knew nothing about until I consulted the Googles. For example, did you know that chicken wings are unlucky to have on New Year’s Eve? It is because wings are believed to make your luck fly away from you and who wants that when you’re just starting a new year?
Who knew that some people consider lobster an unlucky food? I always considered myself pretty lucky when I could afford to get one at a restaurant, but some folks think that because lobsters can swim backward, they too are avoided on the New Year’s menu. The thinking is that swimming backward means you have messed it all up and you need to start over in life.
Cutting bananas, not crushing eggshells, and how you place your chopsticks are all involved in food-related bad luck beliefs. As it turns out, there are some things that we can take away from misplaced beliefs. Many businesses have had their products also suffer from beliefs based on rumors and not on facts. I think you’ve probably heard the one that KFC had to change their name from Kentucky Fried Chicken because what they began serving was not actually chicken. Like an email that circulated when this was a hot rumor said:
KFC does not use real chickens. They actually use genetically manipulated organisms. These so-called ‘chickens’ are kept alive by tubes inserted into their bodies to pump blood and nutrients throughout their structure. They have no beaks, no feathers, and no feet.
Oy. For you Coca-Cola enthusiasts, you’ll be pleased to know that Coke does not contain a bug-based dye nor has anyone ever died from drinking it while eating Mentos, both “facts” that circulated years back. Neither P&G nor Starbucks are devil worshippers which some folks state as fact based on their logos. Bubble Yum doesn’t contain spider eggs.
You can laugh, but every one of those companies and dozens more has had to spend resources fighting “facts”, most of which wouldn’t have ever seen the light of day in the pre-Internet times. As a business, it reminds us that monitoring social media is critical to stop things such as these from ever spreading. It also reminds us as citizens that training ourselves (and our kids!) to exercise critical thinking and pursue facts based in truth and not in rumor is paramount.
Friday the 13th? A full moon as well? Shouldn’t it really be Halloween?
I was going to write about something else this morning but then I looked at the calendar. Today is the 18th anniversary of what is arguably one of the most significant days in America’s history, one whose aftereffects permeate a lot of our daily life here in the USA. Many of them are big and obvious. Wars that have gone on for nearly two decades as a result of that day and the financial decisions we’ve made as a country to support them that affect everything. The sometimes scary and intrusive security measures we’ve taken at airports and elsewhere. The suspicious looks some folks give to others based on their clothing or appearance.
What 9-11 changed in me was something different. My strongest memory isn’t of the smell that wafted northward to where I worked in midtown Manhattan nor is it the incessant sirens as first responders charged into lower Manhattan to try and save lives. My strongest memory is of how beautiful the September morning was and how it’s hard for me 18 years later to experience a crisp, clear morning with a clear blue sky without thinking of that horrible day.
I used to commute via train to my job. That morning, I was heading to the office before catching an afternoon flight to SF with a group of my NHL peers to meet with a client the next day. We had actually switched our flight. We were going to go out that morning on what became one of the planes involved that day but that’s another discussion. I vividly remember coming up the escalator out the Grand Central and looking up at the beautiful sky as we rose. As I left the station, the cool air hit me and I might have even said out loud “what a beautiful day for flying.” No clouds, no wind, no NYC smells, just clear blue air.
Within the hour, the world had changed. A co-worker ran into my office saying a plane had hit the World Trade Center. I said it must have been a small plane and planes had hit buildings in NY before. We turned on the TV as the second plane hit and realized that this was not an accident.
The rest of the day is a blur of making phone calls to check on friends, receiving phone calls from people checking on me, wondering how I’d get home since the trains and other transport was shut down, and helping my staff deal with the day. The one thing that still won’t leave me though is the memory of leaving the station and walking to my office on one of the most beautiful NY mornings ever, a wonderful day for flying.
No business points today. Please think about those who were lost on 9-11 and those first responders who are still paying the price for their bravery.
What could be more fun on a Foodie Friday than cooking with kids? Mine are grown, of course, but I always loved the weekend because that was when we’d often find the time to get in the kitchen and cook together. As it turns out, there is something to be learned about business from this.
I think one benefit of getting children in the kitchen at a young age is that they begin to learn another language. While English was the language in our home, the language of food and cooking was another that the kids learned early on. Understanding what terms like simmer and boil meant and how they were different taught them precision. Learning the difference between dice, chop and even chiffonade helped them with knife skills, spatial relationships, and relative size.
Improving small motor skills is another benefit that kids get as they learn to use a knife or to crack an egg without shattering it or even to measure a cup of flour properly. Then there are the obvious benefits of learning what things taste like and being able to describe what they were tasting as well as what they liked and disliked. Finally, they were learning some science without thinking they were in class. Understanding, for example, that pancakes rise because of baking powder bubbles. Did I tell them it was because of an acid-base reaction that released carbon dioxide? Come on – they were kids! But they knew it made bubbles and the bubbles popped leaving the little holes they’d see in their pancakes.
This sort of process is exactly the one good managers need in business. New employees have to learn the language not just of business generally but of your specific company. Working alongside them, demonstrating and explaining as you go, is the only way they will get properly informed. Letting them do simple tasks, just as you might have kids stir and pour rather than dice and saute, lets them get a solid footing and the confidence to take on more complicated endeavors. It was always a mystery to me why some managers just sat new employees at a desk and then wondered why they weren’t being especially productive several months later. Unless you “cook” with them, they will probably never become all that they could be.
I think the main thing I got from cooking with my kids was a bond. Not only had we done something together but we’d made something together that we and others could enjoy. It’s the same in the office. Think back about the last time you were the new kid. Wouldn’t it have been nice to have someone take the time to build that bond with you as well as to help you produce your first great work?