a quick take on exclusivity clauses, differentiation, etc.
Recently at Green Zebra we've been in negotiation with two different companies with whom we are exploring partnerships.
They each wanted exclusivity clauses. We said no.
We asked them to ignore the competition, and try to do what we do every single day: serve and delight our customers with quality, care, and consistency.
If you focus too . . .
Adding value is not about what you can do, it's about how you do it.
Your skills don't matter.
It doesn't matter if you're an amazing financial analyst, metalsmith, fundraiser, photographer, writer, or graphic designer.
Your skills are the means. But for your customers, colleagues, and clients, it's all about the ends.
The marketing director does not need a great graphic designer.
She does . . .
A tried and true, simple approach.
Last week, in my 27 learnings post I said:
Start investing young. Compound interest is your future self's friend. If you haven't started yet, don't panic - just calmly and deliberately set aside a few hours in the next week to open a Roth IRA and a Brokerage account and get started.
I promised I would expand on this statement . . .
Ideas are for sharing. Ideas are for stealing. Ideas are not for hoarding.
Ideas in your mind are like little infants - they are underdeveloped and have a lot of potential.
Most of the time great ideas don't come from one mind in solitude, but by interaction with other ideas, feedback, and one's environment.
If you have a business . . .
For my 27th Birthday
This week I turned 27. To mark the occasion, I would like to share 27 learnings I have gleaned from the time I have spent as a living human.
The list includes a mix of higher level reflections and a few more practical items.
These learnings are not meant to be taken as advice, since everyone is different and what works for me may not work . . .
In order to save mental and emotional energy, we all have automatic responses that we rely on throughout the day.
A good example is when we walk past someone on the street and they ask us for money, most of us automatically say "sorry" without thinking about it.
It would be too taxing, mentally and emotionally, to evaluate each . . .
Braised meat used to sound fancy to me. Difficult. Above my level.
Then last summer I took a cooking class, and learned the principles of braising. Suddenly "apple braised pork shoulder" wasn't a final product, but a series of discrete, replicable steps.
- Sear meat on both sides with high and dry heat.
- Remove meat and deglaze . . .