2c rinsed garbanzo beans
½c pumpkin purée
1/3c olive oil
1T chopped Italian parsley
1½t apple cider vinegar
½t+ chopped garlic
1½t maple syrup
to taste s&p
toasted pumpkin seeds (pepitas)
chopped fresh chives
1. Blend all (except chives) in food processor until smooth
2. Add a little hot water to thin to desired consistency
Garnish with toasted pumpkin seeds, chives & maple syrup drizzle
Both are gifts you can get and give; but our presence is available at no charge to us and at great benefit to those around us.
Human beings cannot multitask. What we are capable of is handling a number of serial tasks in rapid succession, or mixing automatic tasks with those that are not so automatic. That’s one of the reasons the NTSB reports that texting while driving is the functional equivalent of driving with a blood alcohol level three times the legal limit. You just can’t effectively attend to two things at once – even the superficially automatic ones.
So, how do we stay present? The first thing to recognize is that, try as we might, we really can only do one thing at a time, so we ought to do that thing wholeheartedly.
Ways to foster our own “presence” include focusing on our breathing (and taking a deep breath); stepping back and observing ourselves; letting go of things that are not actually happening in the moment (meaning, the past and the future).
A busy food service operation is a great place to practice being present. Let the giving begin!
1T olive oil
1lb brussels sprouts, quartered
1 firm, tart apple, diced
1 med yellow onion, diced
3oz thin pancetta, coarsely chopped
2T sherry vinegar
3 3/4c pure maple syrup
1/8t crushed red pepper flakes
½c spiced pecan pieces
1. Heat oven to 400°F
2. Combine brussels sprouts, apple, onion, oil, s&p; toss to coat
3. Roast 20 mins, until tender
4. Sautée pancetta in large skillet over med heat until crisp; transfer to paper towels to drain
5. Whisk together vinegar, syrup, red pepper flakes
6. Toss brussels mixture with ½ (or more) dressing & pancetta
7. Top with spiced pecan pieces
We recently heard Simon Sinek’s messages about empathy. He suggests that to practice empathy in the workplace we must — daily — make the well-being of others (our teammates, our customers, our health inspector, etc.) a conscious, visible, intentional priority.
This theme also connects with this article about the mood elevator.
The Mood Elevator is an awareness tool…used to describe our moment-to-moment experience of life. It encompasses a wide range of feelings and together, these emotions play a major role in defining the quality of our lives as well as our effectiveness.
Behaviors found on the “higher” (positive) floors of the mood elevator include:
1. Positive spirit/vitality. Creating an environment where there is teamwork, mutual support (AND EMPATHY), and cooperation…where people are fun to be around, proud of what they do, and willing to put in the effort that is beyond normal expectations.
2. Collaboration/trust. Creating frequent and open two-way communication… maintaining openness and trust…with high levels of (EMPATHY) feedback and coaching.
3. Appreciation/recognition. And rewarding performance.
4. Agility/innovation/growth. Encouraging people to innovate, create, and be open to change. Empowering people, and having a bias for action and an urgency to move forward.
5. Customer/quality focus. Having a high focus on, and awareness of, quality and customer service.
6. Ethics/integrity. Acting with honesty…Core Values and ethics are very important and decisions are made for the greater good of the organization. Seeing healthy differences and diversity as strengths.
7. Performance orientation. Having high expectations for performance and accountability for actions and results. Being a self-starter.
8. Direction/purpose. Providing a sense of direction and purpose…with clear alignment and connection with the organization’s strategic goals.
Live the above and you’ll be more creative, joyful and productive. Promise.
1½c napa cabbage, thinly sliced
1 asian pear, julienned
1c carrots, julienned
½c red pepper, julienned
½c green onions, thinly sliced
2t ea minced garlic & ginger
1T fresh cilantro
2T ea low sodium soy sauce & rice wine vinegar
pinch crushed red pepper
1T sesame oil
2T olive oil
to taste s&p
1. Prepare veggies, place in bowl
2. Mix dressing ingredients
3. Pour dressing over veggies, mix well
Note: use tamari vs. soy sauce for gluten free
When we see or experience two people or two concepts that are silky smooth, fine tuned, natural, beautiful….we may say (or hear), “you know…they’re like Fred and Ginger.” Fred Astaire and Ginger Rogers knew how to dance.
In Culture isn’t enough, the Fred and Ginger are Culture AND Brand.
Timely, especially as we work on our company meeting agenda where the word “brand” is spotlighted.
On the topic of Culture, it’s true, “happy, engaged employees do indeed produce better results.” Employees get and stay engaged for a variety of reasons. Having the chance to do what you do best every day, hearing appreciation, getting coaching and honest feedback so you can grow and be successful…the things that turn you on, turn on your team, too.
“But if you want to do more than survive — if you want to increase your competitiveness, to create real value for your customers and employees, to future-proof your business — having a good, generic culture isn’t enough. You should cultivate a culture that is aligned and integrated with your brand.”
How to do this:
1. Adopt a single brand purpose to inspire, focus, and guide everything your organization does. Start with why your organization exists (not what you do or how you do it). And why is NEVER “to make money.” Customers do not seek us out because we do something to make money. MG’s why? Articulated by many in many different ways — but all seem to center around wanting to make lives better (our customers, our employees, our growers, and on and on).
2. Articulate one set of core values and use them to shape what you do inside your organization and out.
3. Check in on how you are doing. Are you performing well in both areas? Are employees engaged and feeling good about their work; and are you making lives better every day?
Can you hear the music and see the silhouettes gliding across the dance floor?
1-2 red beets
1-2 golden beets
2T fresh mint, thinly sliced
1/4c pistachios, chopped
1/4c fresh orange juice
1T white balsamic vinegar
1T local honey
2T olive oil
to taste s&p
1. Spiralize beets, cut beet noodles in half
2. Place beets in bowl with mint & pistachios
3. Combine dressing ingredients in jar, shake to blend
4. Pour dressing over beets, toss
Note: can prep the day before, but wait to combine with dressing until close to serving
I love our mantra, Make a Difference Every Day. I love wearing my MG tee shirt that reminds me to set this daily intention and helps me share the message with everyone around me. And yet, sometimes, I fall into the trap of measuring the difference on the wrong scale. While some days it’s huge — something you plan for, commit to, and do (like organizing a full day of service in your community; helping build a Habitat house, etc.); the rest of the days, it’s not.
“We must not, in trying to think about how we can make a big difference, ignore the small daily difference we can make which, over time, add up to big differences that we often cannot foresee.”
— Marion Wright Edelman
And that’s what makes this mindset…and our actions that support it, every day…so magical.
6 slices thick cut bacon, chopped
4 cans, 1 ea: cannellini, black, kidney, pinto
3 ripe peaches, chopped
1½c bbq sauce
½c maple syrup
½c bourbon or apple cider
1/4c balsamic vinegar
2T grainy dijon
1t ea chili powder, smoked paprika, ginger
to taste s&p
chopped fresh basil
1. In dutch oven, cook bacon until crisp, 5 mins
2. Add other ingredients, stir well
3. Bake on 350°F for 45 mins
4. Garnish with fresh basil
Life will always have contrast to it. Day, night. Joy, grief. Beginner, expert. Hot, cold.
Some days we feel like we’re “in the groove” – everything is falling into place and going well. And some days — well — just the opposite.
When someone comes to you and says, “this isn’t working, things are bad,” what do you do?
From Don’t say ‘it’s not that bad’ to someone who thinks it’s bad:
Say, “you know, you’re right.” And then ask,
Treat people who think things are bad like intelligent competent team members (because hopefully they are!)