Having working in the realm of politics and government for many years, I’ve experienced countless instances of inappropriate and unnecessary social media comments made by elected officials or political candidates that result in damage to their credibility, the credibility of the party they are a member of, and violates the trust of constituents they represent. People have a high level of expectations for folks involved in politics and government. Every word is over analyzed in an attempt to construe or misconstrue motives, meaning, and intent.
We always tell our elected officials and candidates to hold themselves to a higher standard. As a result of the social media environment we live in, the need for higher standards must be extended to a greater number of professionals.
With the explosion of viral digital outrage, executives, employees, and members of high profile organizations have also come under scrutiny. The same negative effects occur – damaging the brand, the reputation of the company/organization, the goodwill of the hard working associates/employees of the organization, and violates the trust of loyal customers/members.
New York Times (June 21, 2017):
A dean at Yale who was placed on leave after she left online reviews recommending a restaurant for “white trash” customers and describing movie theater workers as “barely educated morons” has left her position permanently, a college official said.
Online critiquing shouldn’t be discouraged. However, businesses and organizations should encourage respectful, rational, thoughtful thoughtful, and constructive commentary from individuals, who by virtue of their employment or membership, represent the organization in their public and private lives.
No one is immune to impulsive and reactionary negativity as the result of a bad experience at a restaurant, post office, or airport. Every organization will have individuals who can’t help themselves. Organizations should consider employing or contracting with an entity that can review and monitor public comments by their employees and/or officers.
Situations like the above referenced Yale dean’s are preventable. The first step is self control. If self control fails, the only logical step is for someone else to be available to review and intervene.
When the best interests of your organization are at stake, there should be a high level of value placed on your organization’s ability to identify vulnerabilities and address them before viral digital outrage occurs.
Whether or not this is a service provided by public relations firms or not, it should be. Everyone with a social media account is susceptible to viral digital outrage, and it requires a new way of thinking for businesses and organizations whose personnel used to think they were private citizens.
1) Every town/city/venue has something named Mercado or Embarcodero
2) Tri tip sandwiches are everywhere
I guess tri tip is a cut of beef. I’ve never heard of it. I had it twice in CA.
French Canadians rejoice. I’ve found a way to transform the Québécois staple comfort food into health food by adding/substituting some highly nutritious ingredients. Kale haters, you won’t even notice.
For the record, your Memere’s meat pie will alway be the best ever.
Superfood Meat Pie
2lbs ground pork*
1 bunch of kale (super food)
3 large sweet potatoes (super food)
2 cloves garlic (super food)
1 medium onion
1 tablespoon ground cloves* (or more if you’re a clove fan)
Sea salt & ground black pepper (to taste)
1 Ready-to-bake pie crust
Peel and boil sweet potatoes until soft. Mash to smooth consistency. Add butter or margarine if you like.
In a food processor, finely chop the kale, onion and garlic.
In a large sauce pan, begin cooking the ground pork.
Gradually add seasoning (clove, etc) and chopped kale mix.
Cook until pork is thoroughly cooked. Stir often to avoid clumping and ensure ingredients spread evenly.
Add mashed sweet potatoes. Stir to ensure they are spread evenly with the meat and kale mix.
In a pie pan, prepare your crust. Spoon in your meat/potato/veg filling. Apply top crust, pressing to join bottom crust around the edges, cutting off the excess.
Bake according to the directions on your rady-to-bake pie crust.
*substitutions: Some families use half ground pork, half ground beef. Use whatever you’d like. Some families use different spices. Try what you’d like.
I’ve lived a pretty sheltered life. I grew up in a quiet, somewhat isolated part of the county, with low crime and friendly neighbors. Nothing big usually happens there. And likewise, despite the professional and travel experiences I’ve been privileged to have, I’ve stayed out of the way of major events. They say we remember bad/intense experiences better than most because the adrenaline burns them into our memory. 28 years later, I can still remember this very vividly.
Flash back to May 25th, 1986. Every year, the local airport, Berlin Municipal Airport (KBML) had an airshow. The runway way long enough that they could host some fairly large and interesting planes, military and private.
That year, one of the performers was the Flying Farmer – Bob Weymouth of Dresden, ME (pictured above). Typical stunt pilot in an older model fixed wing, single prop plane. In this case it was a 1946 Piper J3C-65, doing the typical dips, climbs, rolls and other common maneuvers. Weymouth was apparently a very experienced pilot with decades of stunt shows in this plane on his resume. (more…)
I listen to NPR everyday. They have many fine journalists, correspondents, hosts and other professionals and produce very intelligent and intriguing news and information pieces. I began to catalog some of the names of these people in my head and realized that many are very unique. Some so unique that if you weren’t paying attention, they might blend right in as part of a medical or science segment. Here’s a small quiz to test your knowledge. Answers are below. No cheating.
Medical Condition or NPR Correspondent?
1) Spina Bifida
2) Soraya Sarhaddi Nelson
3) Creutzfeldt Jakob
4) Audie Cornish
5) Mandalit del Barco
6) Yuki Noguchi
7) Gonadal Dysgenesis
8) Filatow Dukes
9) Ofeibea Quist Arcton
10) Fitz Hugh Curtis
Bonus: Doualy Xaykaothao
If you live in New England, chances are you’ve already been smothered with McDonald’s latest TV & radio ad campaign that features people butchering the traditional Boston/New England accent.
Well if that wasn’t enough, here comes Direct TV with a whole series of ads, web videos and website (TalkBoston.com):
What’s my point? People like familiar things. People like to be able to relate to situations. Perhaps this pertains more to some segments of the population that with others. For instance, Land Rover is not tripping over themselves to get folks from South Boston to explain the features of the new “Range Rovah”. But the ability to connect with your audience in a sort of, “I know someone like that,” or “That sounds like me,” does things no slogan or computer generated animation can do.
Plus, people with accents – or impersonating them – are wicked funny, guy.
For those who don’t know, or didn’t see my over-sharing on Facebook last weekend, I took an impromptu holiday to San Francisco, CA July 11-14. I traveled alone and although I had intentions of meeting up with friends in the Bay Area, I didn’t get a chance to in the 3 short days I was there.
San Francisco is a pretty amazing place. A city of over 800,000 built on some of the strangest terrain (for a city) I have seen. It was founded in 1776 and has an old-meets-new feel about it, which from what I understand, for California, is somewhat rare. There is no shortage of things to do and things to see and eat.
Since I was flying solo (literally and figuratively), I decided to pack as much as possible into 3 days. I figure I walked at least 7-8mi per day around the city, both on purpose and as the result of a broken sightseeing bus and overcrowded cable car stops. This allowed for some off-the-beaten-path photo opportunities.
Rather than rehash by day by day, hour by hour itinerary of the trip, I’ll leave it to a handful of photos to summarize the things I saw and the depth of things the City By The Bay has to offer.
If you’re interested in more detail, let me know.
Click photo for larger view
13. Marina is Sausilito
12. Mega Yacht approaching. Bay Bridge in the background.
11. Team New Zealand (America’s Cup), post race. Alcatraz in the background, middle left.
I had this once at the Concord Food Co-Op. It seemed like the greatest idea ever no one else has tried. So I took it upon myself to conquer it my own unique way.
Ingredients I used:
- 1.5lbs ground chicken (Organic, antibiotic-free)
- 1/2-3/4 cup of crumbled blue cheese
- 2 eggs
- 1/2 of a large vadalia onion
- 1/2 of a large sweet red pepper
- 1 large carrot, peeled
- 2 cloves garlic
- 4 slices of whole grain wheat bread
- 1 bottle of Frank’s Red Hot (more…)
Saag. Doesn’t sound too appetizing, does it?
Saag is an Indian dish found in most Indian restaurants, usually offered with lamb or chicken. It’s unique feature is the spinach laden sauce. I get it frequently when dining at such establishments. After a few successful weeks of cooking other things in my slow cooker, I figured this dish was worth a try.
- Slow Cooker Chicken Saag
- 2.5lbs chicken breast – cubed to bite size
- 15oz fresh spinach (or frozen if you’re lazy) – I used baby spinach – less stems, etc.
- 1 large onion, diced
- Ginger, minced
- 5 cloves garlic, minced
- 1tsp Turmeric
- 1tsp Cumin
- 1tsp Cayenne pepper
- 1.5tbs Coriander
- 1.5tbs Garam Masala
- 1.5tbs Curry
- 1 can coconut milk (richens the sauce)
- 1 can diced tomoatos (more…)
I had some paprika that needed using. After scouring the web for some ideas, this is what I came up with:
- 1 large onion, diced
- 2 lbs carrots, sliced to bite size
- 1.5 lbs fresh green beans, trimmed ends
- 1 can Campbell’s cream of mushroom soup
- 4 tbs paprika
- 3 lbs chicken thighs
- Salt & pepper, to taste
For the side dish:
4-5 Purple sweet potatoes
1/4 cup butter or margarine (more…)