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What Do You Really Do?

When asked the question, “What do you do?” most of us reply by reciting a role we play. When you think about it, if you say, “I’m an accountant,” you haven’t really replied to the inherent action part of the question. The doing part. Most of us see ourselves in roles—mother, barista, graphic designer, farmer—which is really just a set of clothes we wear most of our waking hours. It says nothing of who we are, what we care about, what our talents are, how our work makes us feel, what we think we give to the world.

Off and on for the last year or more, I’ve been evaluating my business and asking myself if I’m following my passions enough, serving the people I really want to serve, and putting things out into the world that are a good representation of my skills and talents and values.

In all the resources I’ve come across, one of the most often cited aspects of this exploration is learning how to say what you do without putting people to sleep. “I’m an accountant,” is a surefire way to put someone to sleep. No offense to accountants.

If that accountant were to say “I make one of the most unpleasant days of the year easy for people and sometimes even pleasant,” he or she would have your attention. Everyone wants an unpleasant day to be easier and even pleasant. They’d be curious to know which day you were talking about. Then they’d be curious enough to ask, “Well, how exactly do you do that?”

Now you’re having a conversation because you’ve captured their attention with a need they can relate to. People want to see themselves in there somewhere.

Even if you were a member of a circus, which sounds infinitely more interesting than what most of us do, you’d still cut your listener off. A role as an answer is a dead end. There’s nowhere go. “I take people out of reality to a magical place,” is the kind of answer that starts a conversation.

Recently, at a party, I met a woman who was a third grade teacher. I liked Pam instantly. I was working through exercises myself to answer that very question, “What do you do?” When I asked her what she did, she answered like most of us do.

“Can I help you reframe that?” I asked. “Here’s what you really do. You help shape young minds to thrive in this world.”

Her face lit up and a smile spread across her face like I’d just planted flowers along her career path. We were in a room full of web-savvy people. If she had said “third grade teacher” to anyone in there, she probably would have received only polite nods.

Just then a young woman walked up and introduced herself. When she asked Pam what she did, Pam stood up straight and threw her shoulders back. She looked at me and whispered with a smile, “I’m going to try it out.”

So, what do you really do?

Sorbets for the Season

Rhubarb strawberry sorbetAs quickly as summer finally appeared in the Northwest, it disappeared just as fast. We’re back to gray skies and cool weather. But a small window of much-anticipated hot, sunny weather was good excuse to whip up some rhubarb strawberry basil sorbet. You can sorbet almost anything. And sorbets are hard to ruin since they are essentially fruit, sugar, water and often lemon. Sometimes even vegetables. They can end a meal along with a cookie, or they can be used as a palette cleanser between courses.

Below is a recipe for the sorbet I made, but there are many recipes out there and they call for wildly different amounts of simple syrup (your sweet base) and even the ratio of sugar to water for the syrup itself. This means there is no right way or recipe. Some recipes called for corn syrup, which I didn’t want to use so I left it out. Read more

Be Easy to Move, but Hard to Knock Over

Have you ever been through or watched someone go through a short but intense romance? One that resembled a tug of war where each person’s fears and desires yanked the other this way and that.

Even when things are good, the rush of infatuation is often powerful enough to throw us out of whack, making us forget who we are, what we stand for, or even that we can stand. As I watched a friend recently go through this kind of discombobulation, I recalled a phrase my tango instructor said in class one evening:

Be easy to move, but hard to knock over.

We’d been going over a subtle but powerful exercise in finding that right balance between movement, connection and resistance, to flow with our partner. Easier to feel than be taught, but it does help to hear the words — and hope that the body will follow. When it works, two dancers move in unison applying just enough resistance to create energy, and therefore, movement. If one person is off their axis the duo becomes unstable, which can happen because of too much movement or surrender. The flow is lost. Likewise, if there’s too much rigidity, movement can’t happen. Again, the flow is lost. Read more

A Presentation Worth Its Salt

an appleMichael Pollan needs little introduction. But even a celebrity journalist can’t rest on his laurels. Much ink is spilled on the common pitfalls of presentations, and the suffering they inflict on audiences everywhere. Yet presentation best practices are still lost on most presenters.

Not so with Pollan who drew a crowd of some 4000 at University of Portland’s Food for Thought conference last Saturday. Pollan, a little incredulous at the crowd’s size, wondered if some of us were in the wrong place. “You’re sure you’re here to see a food writer?” he asked. Read more

Year of Produce: March, The Final Chapter

radishThis month marks the final installment of a “Year of Produce” in which I charted my fresh produce purchases in illustrated form for a year starting in April 2010. I was curious to see if I put my money where my mouth is about eating locally and, by definition, seasonally. Yes, 2010 was so last year. But April is so now! Which means you can start all over again if you missed the whole thing. Scroll down for March as well as a mini image of each month that links to that month’s post. Each one has some combination of recipes or recipe links, preparation ideas, thoughts on eating locally and other good stuff. So please explore!

With this final post I offer:

• A tally for the year
• Thoughts on what is local
• My observations on the project
• March recipe links
• How to eat seasonally, affordably (prompted by a question someone asked me) Read more