Archive for June, 2010
Over the past year, I’ve attended a lot of retirement celebrations. Some are more celebratory than others, I must confess, but they all have one thing in common: people reflecting on their relationship with the retiree.
I was privy to a true celebration recently, where for more than 90 minutes people eagerly shared their deep respect for a senior EHS leader in an amazingly consistent manner. Traits they all expressed included honesty, integrity, kindness, humility, compassion, courage, purpose, justice, fairness, wit, wisdom, team-developer, communicator, performance-encourager and “the best leader I ever had.”
As I reflected on my knowledge of this individual, I knew that these traits did not develop by accident. They were the result of a dedication to learning about how to be a great leader and an intent to leave a specific legacy.
It requires great resolve and discipline to train and then deliver what’s really important to us over the long haul. Have you taken time to list what’s important to you? Have you developed the discipline necessary to maximize the likelihood of you getting there? Or, are you postponing these decisions until tomorrow, or leaving them to chance?
- Motivate yourself and others
- Train yourself mentally and physically
- Hone your performance skills
- Observe recovery time, i.e. “Life is a series of short sprints”
- Value every second of every day
Have you thought much about this legacy stuff? What can you share to help and encourage all of us?
“Why do you do what you do?”
I recently started pondering this question after updating my CRBOH and ABIH certification worksheets. Later, when I came across the Gallup Organization’s latest publication, “Well Being” by Tom Rath and Jim Harter, the question again came to mind. While the authors list social, financial, physical and community well-being as key areas where there must be alignment and balance, I was struck by the importance of career well-being in this mix.
“Do you like what you do each day?”
Their research shows that people who genuinely love their work are more than twice as likely to be thriving in their lives overall. Career downturns also are significant. In fact, unemployment may be the only major live event from which people — especially males– do not fully recover within five years. In addition to the income loss, the lack of social contact and daily mental stimulation may be even more detrimental to our well-being. Research has revealed that people say the worst time of day is the time they spend with their boss. How sad. The authors remind us that when we look for a new job we should be as concerned about who our manager will be as we are with job title, benefits, company reputation and even pay.
With so much riding on our “career well-being” what should we be doing better as employees and leaders to create work environments that stimulate, excite and satisfy? How can we seize control of our career paths to minimize major hits to our well-being? We can all learn from your thoughts and experiences. Thanks for sharing!
Introducing the Green Tie’s global business travel blogger, NAEM President Kelvin Roth. The globe-trotting Director of Environment, Health & Safety for AMCOL International, Kelvin knows how to turn any business trip into a tasty adventure. So whether your travels take you to Des Moines or Dubai share your stories of far-flung gastronomy and travel with him today!
Now that summer is here, is there any better way of preparing food than grilling? After all, man invented fire before the microwave because it was tastier. While enjoying the taste of your grilled food, here are few tips to still be a good environmental steward:
Choose a better charcoal: Gas grills are cleaner burning than charcoal, so from a pure “green” standpoint this may be the way to go. But let’s face it, the flavor you get from grilling over charcoal is much better. I like “lump charcoal,” which comes from invasive tree species or is harvested from sustainably managed forests. It’s also minimally processed, compared with briquettes, which can contain binders. Some good lump charcoal options include brands such as Wicked Good, Nature’s Own Chunk Charwood, and the Original Charcoal Company, which are made from sustainably harvested wood. Lazzari also produces a 100 percent mesquite lump charcoal made from prunings, dead and fallen wood, and selectively harvested wood.
Lose the lighter fluid: Even though it’s fun to use, get rid of the lighter fluid (seriously, do you want your food to taste like that?) and channel your inner “primitive man” – after all isn’t that the whole point of grilling? Primitive man would get it going with kindling and so should you. If you need help, get a chimney starter.
Get to know your ingredients: Ask yourself, ‘Where’d the beef come from’?: How you grill is only part of the story, the other is what you grill…When choosing your meat, go for fowl who have led a natural, unconfined, beaks-on life, and beef from cattle who not only knew what grass is, but spent most of their lives in a pasture. Not only will you find these to be tastier, but they’re also healthier and better for the environment. While there are literally hundreds of labels and certifications to guide you, I prefer the direct approach; get to know the farmer who raised the meat. It cuts through the clutter and gives you the best information about your food. Plus, you are helping your local economy and that can’t be bad, either. (Tip: To find local, sustainable, organic meat, dairy and produce from nearby farmers markets, butchers, farmers, stores and restaurants, type in your zip code at the Eat Well Guide site of Sustainable Table.)
I know grilling is all about the meat, but don’t be afraid to mix it up from time to time. Visit your local farmers market and grab some of the freshest, seasonal vegetables and throw them on the grill. Is there anything better than in-season grilled asparagus or sweet corn? Go nuts and grill some fruit up too – it’s a tasty accompaniment for your meal.
Enjoy your guilt-free grilling!
Kelvin Roth shares his suggestions for green eats, great drinks and global business travel every month. When he’s not seeking out boutique wineries, great burgers, classic cocktails, or regional food specialties, he’s the Director of Environment, Health & Safety for AMCOL International.