January 30, 2012
Fat. Now there’s an ugly word. The truth is one in three Americans is considered obese by the Centers for Disease Control. 17% of all U.S. children are too. It’s an astounding number. How has it come to this?
According to FastCompany, our brains aren’t prepared to handle the all-you-can-eat variety of food intake. Based on the primordial need to stuff our faces while we can, we often do. Our brains, apparently, are designed to prepare for rough winters and starvation. So we gorge ourselves, thinking it’s normal.
It’s not. We just don’t realize when to stop because our brains say it’s somehow okay.
Portion control is a term I learned while working on a campaign for Yum Yum Dishes, a fabulous company that creates ceramic dishes to provide acceptable food portions for weight control. We are not only what we eat; but how we eat it too.
So if you’re tempted to belly up to the next buffet and scarf a bit more than you should, think again. Eat a little less than you normally do and see how it feels. Eat slowly. Enjoy your food. If you do, you might notice that less is actually more. Let’s bring down that national statistic with a little more mindfulness.
January 27, 2012
As you think about planting seeds in the yet-frosty earth, you may want to consider the changes in the USDA climate map that was last updated in 1990.
January 27, 2012
Ecological food production is typically viewed as a local family run-type enterprise, nothing matching the grand scale of a multinational corporation. So it seemed dubious when I received an invitation to a February 2nd event sponsored by the Columbia Business School Alumni Club of New York on slow food and big business. Were they for real?
Apparently, yes. The location of the event is PricewaterhouseCoopers, LLP, 300 Madison Avenue, PwC Auditorium, SW Corner of42nd Street.
That got my attention for sure.
Their flyer states: “In an era of destructive agribusiness, a growing number of committed sustainable food leaders are defying the odds. Join us as our panel explores the challenges and future trends in ecological food production and shares their stories from small beginnings to achieving scale.”
Now since I won’t be in New York for the event itself, I am curious as to what they have to say. The mere fact that these food leaders are getting together says a lot about the public dialogue today. They are listening. My hope is that it’s not just lip service to a very severe problem: climate change and dwindling ecological resources because we just have to have that exotic fruit that was shipped from one hemisphere to the next. Sustainability, folks. Now there’s a concept!
The event will be moderated by David Barber, Co-Owner Blue Hill, Board Member, Stone Barns Center for Food and Agriculture. The panelists themselves include:
- Gary Hirshberg, Chairman, President and CE-Yo, Stonyfield Farm
- Josh Viertel, President, Slow Food USA
- Mark Crumpacker, Chief Marketing Officer, Chipotle Mexican Grill, Inc.
Don’t you just love Gary’s description. He’s not an acronym. He’s the CE-YO! If Josh Viertel is there, it feels more credible. Like we really do want to eat according to the seasons, not according to what’s en vogue.
Other Exclusive Extras
- Experienced executive coaches for valuable ideas and advice, featuring Win Sheffield
- Gary Hirshberg will sign his book Stirring it Up: How to Make Money and Save the World
If you go, will you let me know what it was like? I’m curious.
January 25, 2012
HGTV sent me some cool tips I just had to share. Because even though we have a lot of time-saving devices in our home, we often feel we can’t bother cleaning, as if it’s taking us away from something more important.
I don’t know about you, but I find a messy house to be a stressful place to be. So take these tips and run with them. Courtesy of HGTV whose latest issue (February/March) already hit the stands January 17th. Grab your copy while you can!
It’s the chore that never ends! Get it done easier and faster with tips from our crew of washing and folding experts.
- A sink for hand-washing: A two minute soak in the sink isn’t enough. You need to soak stains for at least 10-30 minutes to really make a difference.
- Bins for sorting: Don’t just separate by color but also by material. You don’t want to wash fuzzy fabrics like chenille and flannel with corduroy or permanent-press items, which can be magnets for lint.
- Countertops for folding: Don’t fold clothes hot right out of the dryer (we know – we all do it!). You can wind up with creases that are hard to get rid of.
- A rod for hanging: A rod is hey for keeping shirts smooth and crease-free. Take collared shirts out of the dryer a few minutes before they’re dry to prevent the neck from stretching and the collar from getting floppy.
- Did you know: You should clean the inside of your washing machine to keep it and your clothes smelling fresh? You can put the lint screen from the dryer in the dishwasher? Hot pink, bring green, and electric blue can bleed more than other colors in the washing machine? Using too much detergent can actually make your clothes dirtier.
- 3 stain busters to have on hand: Rubbing alcohol for ink. Raise armpit stain remover for getting out touch sweat stains. Blue dawn dish soap for grease.
When was the last time you cleaned…
HGTV’s experts reveal common household items that might be getting neglected in the cleanliness department. Here are some tips on how and when to clean your hair brushes, pillows, coffee makers, produce bins in your fridge, etc. – and the answers may surprise you!
- Your hairbrush: Beauty experts recommend washing your hair brush every two months. First pull out all stray hairs with a comb. Fill a sink with warm water and a squirt of soap or mild shampoo, and soak your brush for 15 minutes. (If your brush has padding, boar bristles, or a wooden handle, swish it back and forth in the sink and then rinse to prevent the brush getting waterlogged.
- The inside of your coffee machine: Clean your machine after every dozen brews. Insert a coffee filter and fill the reservoir with two parts white vinegar and one part water, and run the machine through one full cycle. Then, repeat the process twice with cold water and filters.
- The produce bins in your fridge: Scrub your bins every few months to keep produce flavors fresh. Empty the drawers and remove them from the fridge. Dip a cloth in a mixture of 4 tablespoons baking soda and 1 quart warm water, then wipe down the inside and outside of each bin. Avoid household cleaners, which can make food taste like chemicals. Be sure to rinse the bins in warm water before returning to the fridge.
Have any other time-saving tips to make your surroundings squeaky clean? Write in and let me know!
January 23, 2012
Many thanks to Psychology Today reader Kallin, who pointed me to this mind map, courtesy of LearningFundamentals.com.au. It beautifully illustrates how we can regain control of the things we do in the time that we have.
Happy Monday Morning, All!
January 20, 2012
Burnout syndrome*, once considered a ‘manager’s disease’, affects people across all industries. A slow-creeping form of exhaustion accumulated over years of perfectionism, stress and overwhelm, burnout is not just reserved for the highest-ranking professionals. It can happen to anyone.
Health care workers are cited by the World Health Organization (WHO) as particularly prone to job burnout. Using an Iranian psychiatric hospital as an example, the WHO found that 96% of all mental health care workers experienced some level of burnout while a full half of the study respondents experienced a high-level of job burnout.
January 15, 2012
In a compelling article about the power of collaboration, Forbes’ Ty Kiisel underscores the new era in which we now live, work and breathe: it is an era of collaboration and distinctive gestures of listening, following, leading and thinking through a broader collective. Thanks to social media, we are interacting in ways we never thought possible before. And the speed of our lives has been strongly influenced by the speed of communciation.
Clay Shirky, a Web 2.0 thinker who recently penned Cognitive Surplus: Creativity and Generosity in a Connected Age, would agree. Shirky argues that we have a lot more time on our hands and what we are doing with that time is surprising. While alcohol abuse (namely gin) used to be the element of choice for people dealing with their societal transitions from the pre-industrial to full-blown industrial age, he argues that today it’s the sitcom that chomps at the lion’s share of our free time. We aren’t hanging out at illegal bars and pubs anymore. Instead, we’re hanging out in front of our TVs.
But is that really true? According to the Bureau of Labor Statistics American Time Use Survey, we spend about 2.7 hours a day watching TV. But how much of our behavior has changed due to the gadgets we use? Does watching a YouTube video constitute “watching TV”? The lines are blurring even more as we see generational differences. The Pew Internet & American Life Project illustrates how gadget usage differs among various age groups.
Where do you fall on the spectrum of gadgetry use? How much time do you spend collaborating with others, whether it’s through a Facebook share, a retweet or a “like”?