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“The Art of Business: Why I Want to be an Artist” Has Arrived!

Thursday, November 29th, 2018

The new pamphlet is here and book release events are coming soon!

In the metaphorical organizational ecosystem I made up while I was working on The Power of Beliefs in Business, I started to think of beliefs as the “root system” of our lives; culture quickly became “the soil;” hope, “the sun;” the spirit of generosity, I imagined as “water;” purpose I pictured as “air.” In that context, I started to think about new ideas as “seeds.” (If you’d like to see an illustrated draft of the “organizational ecosystem,” email me at ari(at)zingermans(dot)com.) As with agriculture, if you sow a hundred “seeds”/ideas in your “field,” only a limited number will sprout. Since we can’t know in advance which will sprout, we need to plant far more than we’ll actually get to grow. And then, as patiently as we can, watch carefully for those that start to poke their little green leaves out from the soil. Those are the seeds/ideas that we start to nurture, care for, and let grow into something far greater than the tiny seed from which they started. As in nature, no one has control over the outcomes. We can influence, but we can’t impose.

The subject matter of this new pamphlet is one of the ideas that took root. Over the last few years it’s grown into something significant, a concept that I reference regularly when I teach, write, and work. And, really, in every aspect of my life. As you’ll read in the pamphlet, the original idea came to me while I was working on another part of The Power of Beliefs. Eventually, it ended up in the epilogue. But the more I played with it, the more the idea grew. What started as a small seed has evolved into the base of a business and life philosophy.

The Art of Business includes, first, the epilogue from Part 4 of the book. It’s followed by further thoughts; an interview in which I explain what was on my mind on the subject. In the spirit of what I’m writing about, what artist and author Robert Henri called “the Art Spirit,” we’ve worked to make the physical form of the piece particularly special—as unique, creative, art-focused and fun as what I’ve been imagining this approach to business and life would look like in real life.

The cover is letterpress-printed by Michael Coughlin of Letterpress Book Publishing in Minneapolis with care. Mike’s calm, grounded energy, his anarchist beliefs, his passion for old-time printing methods and the beauty of the books he puts out resonate strongly with me.

The beautiful scratchboard illustration on the inside page of the pamphlet is done by our own Ian Nagy. The t-shirt you’ll see in the drawing displays the painting of Patrick-Earl Barnes. I met Patrick-Earl on the street in Soho, in NYC, about 14 years ago and fell in love with his art. I have about 15 of his pieces hanging in my house.

Thanks to everyone who works in the ZCoB, and all of you—our customers and suppliers— for giving me the chance to live and work and learn in such an inspiring, supportive, collaborative, and artistically oriented ecosystem! As Enrique Martínez Celaya says, “A great work of art cannot come from hatred or cynicism…At the heart of great art you will find love and compassion.” I feel very fortunate to be part of ours!

The pamphlet is out NOW at the Deli, Roadhouse, Coffee Company,, and here at Zingerman’s Press. And, to add to the mix, we’ve got a few artful kickoff events coming up:

  • Thursday, November 22 (that’s right, Thanksgiving Day), at Fumbally Café in Dublin! (yes, Dublin, Ireland, not Dublin, Ohio!). Info.
  • Friday November 30, early in the morning, at the Roadhouse (we’ll serve Zingerman’s Coffee Company’s Holiday Blend). Info.
  • Wednesday evening December 5 at ZingTrain. Info.

Corporate Rebels Guest Blogger: Ari Weinzweig

Thursday, September 8th, 2016

ariHiya! Our friends at Corporate Rebels invited Ari to join them as a guest blogger recently. Ari shares his thoughts about good work versus bad work from Part 2 of our leadership series, and shares one of his favorite quotes from author and writing inspiration Brenda Ueland:

You have talent, are original, and have something important to say.

It is good to work. Work with love and like it when you do it.

It is a privilege to get to do this.

Be Bold, Be Free, Be Truthful.

Check it out!


The “Secret” Pamphlets Are Here!

Tuesday, December 30th, 2014

photo 1 (4)The first anarchist pamphlet that I held came to me in a protective sleeve—modern airtight cello shelter for the pages within. Ari had brought it in for me to see. He was thrilled to be sharing an experience such as this. His enthusiasm was palpable. He handled it with care: “Are your hands clean? Better wash them to be sure…” There was a simple title pressed into the cover page—a fragile fold of blue paper, age-worn at the edges. Made before Roosevelt took up a public voice for the common man. I carefully opened the cover and saw a hand-laid image on the first page. I continued a giddy awe-filled journey through the pages of letter-pressed type and carved and stamped pictures. The time it took to create one page was certainly not the point and scroll and click of today’s modern publications. This pamphlet carried with it a message of time and care and belief in creating something that could be felt on a spiritual level of appreciation. Not only for the message, but how it travels to the reader. We’ve had these pamphlets in mind as we work to create those that we bring to you through Zingerman’s Press. Each one will be a little different, and each one will have spent some time in our hands before they make it to yours. Enjoy! Jenny

U of M Exhibit: The Life and Death of Gourmet – The Magazine of Good Living

Tuesday, September 16th, 2014

I remember looking forward to each new publication from Gourmet magazine. The pictures of scones heavily laden with jam, cookies striped to perfection, landscapes I could jump into… I would clip these and post them above my office desk for culinary inspiration. And the stories! If Brancusi had you over for the night, you were sure to have steak. And cooked to his liking.

Exhibit: The Life and Death of Gourmet - The Magazine of Good LivingI remember the day I found out Gourmet magazine was going to stop their printed publication. Those last few magazines that arrived in the mail were met with mixed feelings of happiness and loss.

A few months back, Ari told me that he was giving a talk on Olive Oil in America. He said he was looking for old advertisements, and if I had time, it’d be great if I could take a peek at a private collection in town of Gourmet magazines going back to the ’40s. If I had time? I made sure I did! I could have gotten happily lost in those stacks for days, so I gave myself one morning to travel though years and years of the Gourmet food world.

Sound fun? Now you too can take a look at some of that collection–handpicked from U-M Library’s Janice Bluestein Longone Culinary Archive. One issue from each of Gourmet’s 69 years of publication (1941-2009) is on display as well as books published by Gourmet and books published over the years by leading contributors to Gourmet.

Dates to note:
September 2nd through December 1st
Special Collections Library, 7th Floor Hatcher Graduate Library South
Monday through Friday, 10 a.m. to 5 p.m.
Jan Longone, adjunct curator of culinary history at U-M Library, talks about the exhibit on November 18 at 4 p.m. in the Hatcher Library Gallery.


Friday Fun with Food!

Friday, July 18th, 2014

Our roots are in great food. We thought it would be fun to post from the kitchen today, though this recipe can easily be made while sitting on a picnic blanket or a porch swing. We also like to occasionally swap out the bagel for a Zingerman’s Paesano roll. Slow-JamEnjoy it in your favorite snacking spot, or even on the run.

Here we are, from the pages of Zingerman’s Guide to Good Leading, Part 2: Being a Better Leader. This recipe joins 8 other bits of yum in the book.


I’ve long loved this little sandwich. I’m exceedingly spoiled by—and biased towards—the handmade, no-vegetable-gum-added cream cheese we make at Zingerman’s Creamery, but you can certainly use a commercial product as well. It’s great with figs and fig preserves, but any full-flavored fresh fruit and the matching preserves work well. Strawberries with strawberry preserves, blueberries with blueberry preserves, raspberries, peaches, plums . . . you name it—just pair pieces of the fresh fruit with preserves made from the same fruit, and you’ll be rocking!

1 bagel, sliced and toasted

2 tablespoons cream cheese

4 teaspoons preserves of your choice

Fresh fruit of the same variety as the preserves, sliced thin

Spread each bagel half with 1 tablespoon cream cheese, then with 2 teaspoons preserves. Generously top each half with fresh fruit.

Serve Up a Bacon Board at Your House!

Wednesday, April 30th, 2014

Zingerman’s 5th Annual Camp Bacon is coming up! In honor of the fun, how about cooking up a Bacon Board? Here’s a way to make bacon eating as educational as it is enjoyable! The way we see it, if everything is better with bacon, we could make everything four or five times better by serving four or five different bacons every time we entertain.

If you’re having company for brunch why not buy a range of different bacons and let your guests experience their respective flavors—tasting one bacon next to another is incredibly interesting and delicious. Even for lunch, why not cook up a couple different bacons—let your kids sample and compare. It’s a great way to practice adjectives (“What do you think each bacon tastes like?”), geography (“Where does this bacon come from?”), etc. It works for cheese, right? We’re all used to serving four or five cheeses on a cheese board so that our guests can taste, compare and enjoy the diversity of flavors and textures. Why not take the same tack for bacon?