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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.

JAMWICH 

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?


Recipes for Organizational Success: A Zingerman’s Staffer Offers Perspective on Zingerman’s “Building a Great Business”

Tuesday, December 10th, 2013

Zingerman’s Guide to Good Leading, Part 3: Managing Ourselves will arrive this week! To get the party started, we thought we’d share another staffer insight from one of the other books in the series. David Marshall, of Zingerman’s Coffee Company barista fame, shared some thoughts on Part 1 with us.

How do you use what you’ve learned in your daily work?

I hope my co-workers would say that I use the Mission Statement in my daily work. It’s huge for me to know that I’m not just at work to sell coffee and coffee accessories. What I really deliver is an experience and being trusted to deliver a delightful and unique experience is much much more motivating and enjoyable than just selling things.

What was your favorite part of the book?

My favorite part of the book was, to my surprise, Secret #3: Creating Recipes for Organizational Success. After reading the chapter I decided to apply the steps for continuous improvement to my personal writing process. This was tough as I am not a naturally systematic person; I really like to have my freedom when it comes to achieving a goal. Sadly, this resistance to a systematic approach has at times cost me a lot of time and worry. Shortly after I’d begun the process I was thrilled to discover that writing was about to get a lot more fun. I had been wasting time and wasting energy with steps I didn’t need. Once I saw those steps down on paper I got to cross them out and now I no longer take them. The recipe I’ve made is good, my writing has improved, and the process is a lot more rewarding. It helps to have a good recipe.

What was the best piece of advice from the book?

I think the best bit of advice in the whole of the book is this: Write a vision of greatness. Writing a vision might be the most empowering thing that a person can do. It helps you take a look at where you want your year, business or day to end up. The process is exciting to do once, but I think the really exciting thing is to write a new vision once an old one has been thoroughly achieved. When people see that your visions get fulfilled and your missions lived, they get really excited about helping to create a new vision and to make it a reality.

Who do you think would enjoy reading this book?

I think community organizers in particular would enjoy this book. Really anyone who likes the idea of changing the world for the better would be delighted by the thing.

Who would benefit from reading this book?

Anyone with a desire to build someplace special should read this book. I’ve mostly worked for churches and non-profits between my jobs within the ZCoB so it occurs to me that the following persons would benefit greatly from this book: Pastors, Community Organizers, Librarians, Community Volunteers Chefs, Artists, Managers, Entrepreneurs and basically anybody who has a dream or who manages people.

Was there any action you took that was directly inspired from the book?

Sure. I take action very regularly as a result of reading this book. I make a point to regularly appreciate my co-workers in words and in writing when appropriate. I love that I get to make great coffee with great people, and to make sure my workplace stays awesome try to do my part to create and maintain a positive appreciative culture. I actually have a monthly alert labeled “Appreciate Co-Workers” in my Google Calendar in case I forget.