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648 Red Oak Trl, Boone, NC 28607
4 beds5 baths5,578 sqft
A Zestimate® home valuation is Zillow's estimated market value. It is not an appraisal. Use it as a starting point to determine a home's value. Learn more
If your home facts are wrong this will cause an incorrect Zestimate, click here to update them.
My NotesEdit
- Lot: 7.71 acres
- Single Family
- Built in 1980
- 1070 days on Zillow
- Views: 4,311 all time views
- 41 shoppers saved this home
- Price/sqft: $358
- Finished basement, 500 sqft
- Parking: 720 sqft
- Exterior material: Wood
- Roof type: Shake Shingle
- Room count: 8
- Stories: 2
- Floor size: 5,578 sqft
- Last remodel year: 1982
- Parcel #: 1899742707000
- Zillow Home ID: 102345587
Zestimate Details
The Value Range is the high and low estimate market value for which Zillow values a home. The more information, the smaller the range, and the more accurate the Zestimate. See data coverage and accuracy table
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The Rent Range is the high and low estimate for which an apartment or home could rent. The more information we have, the smaller the range, and the more accurate the Rent Zestimate. See data coverage and accuracy table
Comparable Homes
Homes like this sold for $800-928K.
Popularity on Zillow
Neighborhood: 28607
Median Zestimate
Foreclosures (per 10K)
Foreclosures will be a factor impacting home values in the next several years. In 28607, the number of foreclosures waiting to be sold is 8.3% lower than in Boone, and 89.5% lower than the national average. This lower local number could help 28607 home values rise more quickly than other regions in Boone.
Learn more about forecast calculations.… read more Less
For Sale
- 648 Red Oak Trl4 beds, 5 baths
5,578 sqft, 335,847 sqft lot, built in 1980
- 199 Marion Cornett RdStudio, -- baths
2,128 sqft, 50,530 sqft lot, built in 1966
- 2294 Shulls Mill Rd3 beds, 2 baths
1,248 sqft, 36,154 sqft lot, built in 1999
- 383 Cascades5 beds, 5 baths
3,188 sqft, 16,117 sqft lot, built in 1998
- 150 High Wray4 beds, 3.5 baths
3,263 sqft, 35,719 sqft lot, built in 1990
- 338 High Willhays4 beds, 3.5 baths
2,526 sqft, 20,909 sqft lot, built in 2000
- 180 Hill Beck4 beds, 4.5 baths
3,180 sqft, 43,560 sqft lot, built in 1994
- 3030 Russ Cornett Rd3 beds, 3 baths
2,498 sqft, 43,560 sqft lot, built in 2002
- 510 Marion Cornett Rd3 beds, 2 baths
1,300 sqft, 36,155 sqft lot, built in 1987
- 465-1 Near Sawrey2 beds, 2 baths
1,008 sqft, -- sqft lot, built in 1988
- 465-4 Near Sawrey2 beds, 2 baths
1,052 sqft, -- sqft lot, built in 1988
- 296 Cascades4 beds, 4 baths
2,135 sqft, 9,583 sqft lot, built in 1981
- 109 Red Rhododendron Rd5 beds, 5 baths
3,476 sqft, 51,400 sqft lot, built in 1974
- 2949 Russ Cornett Rd3 beds, 2 baths
2,085 sqft, 51,836 sqft lot, built in 1973
- 139 Wetherley2 beds, 3 baths
2,872 sqft, 46,173 sqft lot, built in 1994
- 575 Schaffer Rd4 beds, 2 baths
1,800 sqft, 50,094 sqft lot, built in 1979
|Other Units in this Building (1)
|Learn more about 648 Red Oak Trl
Nearby Schools in Boone
GreatSchools ratings give an overview of a school's test results. The ratings are based on a comparison of test results for all schools in the state.
Disclaimer: School attendance zone boundaries are supplied by Maponics and are subject to change. Check with the applicable school district prior to making a decision based on these boundaries.
School Rating
Blowing Rock Elementary (assigned)PK-84.1 mi
Watauga High (assigned)9-123.1 mi
PK-84.5 mi
Data by GreatSchools.org
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Ben is drinking The Series #7 - Raspberry Hefeweizen by Court Avenue Brewing Company at Court Avenue Restaurant & Brewing Company
Earned the Heffenista badge!
Ben is drinking a MRDC Rye Barrel Aged Imperial Red by Boone Valley Brewing Company at Boone Valley Brewing Company
Usually not a red ale fan but there is a creamy vanilla flavor from the barrel. Nice. Earned the Sky's the Limit (Level 14) badge!
Ben is drinking a Halligan Porter by Boone Valley Brewing Company at Boone Valley Brewing Company
Pretty thin
Ben is drinking a Daytrotter by Exile Brewing Company at Ledges State Park
Was hoping for something unique, this is pretty fairtamidland Earned the Bar Explorer (Level 12) badge!
Ben is drinking The Devil's Work by Surly Brewing Company at El Bait Shop
Earned the Heavy Weight (Level 23) badge!
Ben is drinking a HHG APA by Central Waters Brewing Company
Earned the Pale as the Moon (Level 18) badge!
Ben is drinking a Molotov Lite by Evil Twin Brewing
Ben is drinking a Brett C. by Prairie Artisan Ales
Ben is drinking a Cave Ale by Potosi Brewery
Tastes like it was aged in a cave

subset: commoncrawl


text:
Trade Rumors Surround Norris Cole, Miami Heat Exercise 2014 Option
The rumor mill is already turning in the NBA as speculation surrounds the Miami Heat and point guard Norris Cole. The defending champs exercised the 2014-15 option on Cole's contract, but it did not take long for trade rumors to pop up across the media world.
The trade speculation did not strain Cole's focus or change his attitude. "I'm just controlling what I can control," said Cole.
Rumors are rumors, and teams sometimes like to weigh their options and appraise players. Miami has locked in Cole for next season so it is hard to imagine a trade involving the backup guard. The rumors were also nonspecific and no possible trade partners were mentioned.
Putting Cole on the trading block does not add up. He is entering his third season in the league and has shown steady development in South Beach. Although his playing time has been inconsistent, Cole has found his role with Miami and their consecutive titles.
The reserve guard has averaged six points and two assists in 20 minutes over his first two seasons. His shooting and decision making improved last season, but he is not exactly a floor general. That works well in Miami, though, since LeBron James and Dwyane Wade do a majority of the ball handling.
Not only has Cole proven to be an adequate backup to starting point guard Mario Chalmers, but he is also an inexpensive option for an organization with little financial flexibility. The "Big 3″ have put a stranglehold on Miami's salary cap, leaving Pat Riley to sign worn veterans and misfits. Cole has been a nice surprise for the Heat since acquiring him in a draft-night trade.
Don't believe all the rumors you hear. I can't see Cole leaving Miami or Riley shipping him off somewhere. Unless a substantial and impressive deal presents itself to Heat management, Cole should remain in South Beach for a bit longer.
Shane Phillips is a Miami Heat Writer for RantSports.com. Follow him on Twitter @Smphil01, "Like" him on Facebook or add him to your network on Google.
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carol brady
Mrs. Brady says that her son's marriage is a sham
Of course, by "Mrs. Brady" I mean the woman with Wessonality, Florence Henderson, and by "son" I mean her TV son Christopher Knight, who played pork chops and applesauce-lovin middle kid Peter on The Brady Bunch.
Henderson was speaking at a press conference at the Television Critics Association tour for a new Hallmark Channel movie when she mentioned that she thinks that VH-1 pressured Knight into getting married to America's Next Top Model's Adrianne Curry so they could create buzz and more reality show goodness.
Maureen McCormick admits she was a coke addict
I'm sorry, but the line that keeps going through my head is "Oh my nose! Oh my nose!"
Former Brady Bunch star Maureen McCormick (aka Marcia Brady) has admitted that not only was she bulimic after the show ended in 1974 and she went back to high school, but that the guy she was dating at the time introduced her to cocaine. She says that she became an addict because of her addictive personality, and actually went through several relapses before getting clean through "therapy and faith." I sense a book coming from this.
Good for her for getting through it, but she should have listened to mom, because mom always said, don't do coke in the house.
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Prospect: David Amerson, CB, North Carolina State
Height: 6'1″
Weight: 205
Speed: 4.44
Grade: 6.6 (Grading Scale)
Posts Tagged 'David Amerson'
David Amerson Scouting Report
Wednesday, March 27th, 2013
Prospect: David Amerson, CB, North Carolina State
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Ministry Today proudly presents Greenelines, a new blog from Dr. Steve Greene.
Dr. Greene writes on a wide range of topics important to leaders, church administrators and young leaders in development.
He has lead business organizations, served as a dean of a college of business and lead as a senior pastor. Greene's primary focus is to equip the leaders of saints.Read Greenelines
Attention Apostolic Leaders: Join the Call to USCAL
If you are an apostolic leader (an overseer of churches and or networks of ministries and businesses), you are invited to join this great movement to advance the kingdom.
Is There Any Room for Repentance in Our Modern Preaching?
I believe the great revival could be at the door. It tarries, perhaps, until we tweak our message and begin presenting Jesus as more than means for personal happiness.
African-American Church Excels at Empowering Families
The black church has had a dominant role in black America since its creation. Here's how it has contributed to the betterment of society.
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An emerging movement is growing under a white banner with an evergreen tree and the words "An Appeal to Heaven." But this prayer and awakening movement is already seeing resistance from the U.S. government.
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Every game has inches. Isn't excellence about keeping the little foxes out of the vineyard?
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The father of the prophetic movement tackles spiritual deception in the church.
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Here are five ways to inject passion into a failing project.
Taking a Stand for Righteousness
In the third of a series of six stories celebrating Black History Month, DL Foster, founder of Witness Freedom Ministries and a former member of the gay community, discusses about homosexuality is viewed in the African-American church.
Myopic Thinking Leads to Regression
Here's how nearsighted vision can be improved with a new lens.
The Price of Pleasure: How Ministry Pornography Can Destroy a Church
Do you ever have unrealistic expectations of an experience you're never going to have at your church?
Is Racial Reconcilation a Top Priority For Your Church?
In the first of a series of six stories celebrating Black History Month, Edward Gilbreath talks about the ministry of reconciliation at it pertains to the African-American church.
Dr. Sam Chand: The Perils and Prize of Leadership
Phil Cooke sits down for a Q&A with one of the most respected voices on church ministry and leadership.
Another Good Idea
Here are some suggestions for proper evaluation of new project proposals.
5 Thoughts About Church Memorials
What has been your experience with church memorials? Are they honoring or have they been detrimental?
Black History Month: Honoring Pentecostal Pioneer William Seymour
During Black History Month, isn't it only fitting that we fondly remember a man who was an initiator of the Pentecostal movement and a prominent participant in the Azusa Street Revival?
3 Decisions a Pastor Can Make to Help His Family
Following these three guidelines can help to ensure a strong family life for ministerial leaders.
Do You Dare Audit Your Church's Communication Strategy?
Here are 33 questions you should ask about the "art and science" of church communications.
Against the Odds, This Incredible Love Story Has Persevered For 75 Years
On the eve of Valentine's Day, Pastor Mark Rutland pays a heartfelt tribute to his parents, who recently celebrated their 75th wedding anniversary.
3 Solid Reasons for Going to Church
What are the benefits of attending church regularly? What reasons are you giving visitors to come back?
Evangelism Never Changes, but the Methods Do
While we should be thankful the message of evangelism never changes, we should pray that we will always be sensitive to the changing methods so that many people will have the opportunity to hear the good news of Jesus Christ.
8 Questions About Church Revitalization
As a ministerial leader, have you been faced with the task of church revitalization? How did you handle it?
How You Can Bring New Life Into Your Worship Services
Here are some questions and insights that might help lead you in the right direction.
How Finding Time Is a Lot Like Finding Money
As pastors and leaders, don't you think we must set an example with our time management as a point of accountability?
Are You Honoring or Inhibiting Those Who Have Come to Worship?
When people come to your church to worship, are you helping them or are you interfering with their offering to God?
7 Behaviors of High Capacity Leaders
Successful leaders adhere to successful principles, such as these.
The Most Dangerous Sentence You'll Hear in Ministry
If you're a pastor or a minister of the gospel and you hear this, say thank you and run.
Does Your Church Really Need a Bigger Building?
Are you as a church body and administration focused on building buildings or building people?
9 Ways for a Leader to Lose Favor
These are some of the reasons why leaders lose their effectiveness to guide their underlings.
5 Risks Every Leader Should Take
Do you consider yourself a risk taker? Are these risks that you take?
The Curse of Kings: Why Leaders Fail
Here's why in a world where Fifty Shades of Grey has become wildly popular in the secular world, leaders cannot afford to pretend that their ministry or even their assumed spiritual maturity is enough to keep them on the narrow road.
Why Every Worship Team Must Balance Creativity and Accessibility
Here's why a healthy dose of both is necessary for your congregation.
7 Trends in the Offertory in Churches
Are there certain aspects of the offertory in your church that are working or not working?
3 Ways to Encourage Peace Between Generations in Denominations
Do you think peace across generations prevails in your own denomination? If so, why? Are there other things that can be done to encourage peace between generations in a denomination?
7 Suggestions for Pastors and Their Spouses to Find True Friends
Pastor, be honest. Do you have someone in your life you could call when you're at your lowest point in ministry?
Ministry Life
- Why You Shouldn't Have a Vision for Your Children's Ministry
- Carol McLeod: The Power of a Woman in Ministry
- 3 Important Budgeting Principles to Pass to Your Youth
- No Two Marriages Are Alike, but Some Are Amazingly Like Yours
- How to Help Your Youth Find Their Identity in Christ
- Battling Fatigue in the Trenches of Youth Ministry
- What Greater Ministry Can There Be?
- 7 Ways to Keep a Great Leader on Your Team
- Spiritual Leadership Can Be Found in the Marketplace, Too
- 6 Tips For Leading Modern Worship in a Multigenerational Church
Ministry Leadership
- Are Sermon Series Really That Important?
- 3 Actions to Take When Ministry Is Defeating You
- 2 Signs You're Hindering Your Own Leadership
- 6 Ways to Control Your Calendar So It Doesn't Control You
- How to Bring Down a Church Bully
- Nine Questions Every Pastor Should Ask
- Five Lies Preachers Believe About Preaching
- 5 Practical Tips on Leading Difficult People
- Kingdom Economics: End-Time Economics
- How Do Christ Followers Define the Church?
Ministry Facilities
- 10 Amazing Unseen Things That Can Happen in Your Church Every Sunday
- Impact Ministry: The More-With-Less Church
- The Digital Gospel Goes Global
- Prayerful Consideration: To Build or Not to Build
- Stories of Transformation: Crossroads Christian Fellowship Improves Communication
- Century-old Nazarene Publishing House to Close
- How Your Church Can Get an Internet TV Channel
- 3 Reasons for Not Using a Tablet for Speaking Notes
- 15 Common Church Facility Issues
- Bankruptcy of Church and State: When Clergy Is Blind and Justice Isn't
Ministry Outreach
- Structuring Your Church to Grow and Not Plateau
- Rethink Your Church's Outreach Strategy
- Everything You Need to Know about Small Group Models
- Once-Dwindling Congregation Becomes One of Fastest-Growing in U.S.
- 6 Warnings for Leaders of Growing Churches
- Discipleship or Evangelism: Which Is More Important?
- A Rewarding Yield: Ministry Harvests At-Risk Youth
- Here's Some Advice From Great Campus Pastors
- Repentant Leaders Deserve Forgiveness Too
- 8 Reasons People Are Leaving Denominational Churches for Non-Denominational Churches
- When Our Theology Stifles Our Compassion
- Ed Stetzer: Defining the Church as Evangelicals
- Here's Some Hard Truths About Church Culture
- Buck the Culture By Reinventing Yourself
- Spiritual Maturity Reaches Way Beyond Salvation
- 10 Ways to Make Visitors Feel Welcome
- Samuel Rodriguez: Lessons From 2012 Election
- The Danger in Living for the Next Big Thing
- 13 Modern Challenges to Awakening and Revival
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Charisma News
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- WATCH: Could This be the Modern Tower of Babel?
- 5 Faith Facts Every Christian Voter Should Know About Jim Gilmore
- What Donald Trump and Taylor Swift Have in Common
- Hillary Clinton Faces Off Against Jeb Bush Over Equality Issues
- Canadian Pastor Confesses to Trying to Overthrow North Korean State


text: We stayed for a few nights and we have to get out of bed every night to ask people who've been out to be silent. during the day it's quit normal that everybody puts on their own music on the balcony very loud. The rooms (only superior) are new, clean and have a good bed. The staff was so kind... More


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Steamshovelpress.com is back! New web content! New book product! New conference information! PLUS: a new, daily, twitterish quip: "Parapolitics Offhand!"
Now available on CD and through US Mail only: Popular Parapolitics, 219 pages, illustrated, of comentary on the nexus of parapolitics and popular culture. $15 post paid from Kenn Thomas, POB 210553, St. Louis, MO 63121.
Ale to the Chief
White House Beer Recipe
Robalini's Note: Say what you will about Barack Obama the politician, he apparently is an excellent beer maker...
White House Honey Porter
2 (3.3 lb) cans light unhopped malt extract
3/4 lb Munich Malt (cracked)
1 lb crystal 20 malt (cracked)
6 oz black malt (cracked)
3 oz chocolate malt (cracked)
1 lb White House Honey
10 HBUs bittering hops
1/2 oz Hallertaur Aroma hops
1 pkg Nottingham dry yeast
3/4 cup corn sugar for bottling
In a 6 qt pot, add grains to 2.25 qts of 168° water. Mix well to bring temp down to 155°. Steep on stovetop at 155° for 45 minutes. Meanwhile, bring 2 gallons of water to 165° in a 12 qt pot. Place strainer over, then pour and spoon all the grains and liquid in. Rinse with 2 gallons of 165° water. Let liquid drain through. Discard the grains and bring the liquid to a boil. Set aside.
Add the 2 cans of malt extract and honey into the pot. Stir well.
Boil for an hour. Add half of the bittering hops at the 15 minute mark, the other half at 30 minute mark, then the aroma hops at the 60 minute mark.
Set aside and let stand for 15 minutes.
Place 2 gallons of chilled water into the primary fermenter and add the hot wort into it. Top with more water to total 5 gallons if necessary. Place into an ice bath to cool down to 70-80°.
Activate dry yeast in 1 cup of sterilized water at 75-90° for fifteen minutes. Pitch yeast into the fermenter. Fill airlock halfway with water. Ferment at room temp (64-68°) for 3-4 days.
Siphon over to a secondary glass fermenter for another 4-7 days.
To bottle, make a priming syrup on the stove with 1 cup sterile water and 3/4 cup priming sugar, bring to a boil for five minutes. Pour the mixture into an empty bottling bucket. Siphon the beer from the fermenter over it. Distribute priming sugar evenly. Siphon into bottles and cap. Let sit for 1-2 weeks at 75°.
White House Honey Ale
2 (3.3 lb) cans light malt extract
1 lb light dried malt extract
12 oz crushed amber crystal malt
8 oz Biscuit Malt
1 lb White House Honey
1 1/2 oz Kent Goldings Hop Pellets
1 1/2 oz Fuggles Hop pellets
2 tsp gypsum
1 pkg Windsor dry ale yeast
3/4 cup corn sugar for priming
In an 12 qt pot, steep the grains in a hop bag in 1 1/2 gallons of sterile water at 155 degrees for half an hour. Remove the grains.
Add the 2 cans of the malt extract and the dried extract and bring to a boil.
For the first flavoring, add the 1 1/2 oz Kent Goldings and 2 tsp of gypsum. Boil for 45 minutes.
For the second flavoring, add the 1/2 oz Fuggles hop pellets at the last minute of the boil.
Add the honey and boil for 5 more minutes.
Add 2 gallons chilled sterile water into the primary fermenter and add the hot wort into it. Top with more water to total 5 gallons. There is no need to strain.
Pitch yeast when wort temperature is between 70-80°. Fill airlock halfway with water.
Ferment at 68-72° for about seven days.
Rack to a secondary fermenter after five days and ferment for 14 more days.
To bottle, dissolve the corn sugar into 2 pints of boiling water for 15 minutes. Pour the mixture into an empty bottling bucket. Siphon the beer from the fermenter over it. Distribute priming sugar evenly. Siphon into bottles and cap. Let sit for 2 to 3 weeks at 75°.
Organic Sugar-Free Dark Chocolate Almond Milk
Recipe by Jonathan Willbanks
There's nothing quite like a tall glass of cold chocolate milk. But if you're like me, you may have given up this favorite treat as off-limits for the health-conscious individual. Conventional chocolate milk is loaded with pasteurized dairy, sugar, and usually some form of preservative or artificial flavoring for good measure.
But during a recent flash of insight, I devised a delicious, easy, and guilt-free recipe for dark chocolate milk that is not only easy on the waste line, but is loaded with antioxidants and minerals.
Add the following to a large glass:
12 oz. organic unsweetened almond milk, chilled (I use Whole Foods 365 brand)
1 Tbsp organic raw unsweetened cacao/cocoa powder
4 single-serving packets of stevia, or 1 Tbsp xylitol
(Optional) 1 tsp spirulina powder, for added nutrients This will change the color, but not the taste
Stir with whisk or fork until coca and stevia/xylitol are smoothly mixed.
Drink and enjoy!
That's it. This simple, fast recipe will produce one of the most satisfying glasses of chocolate milk you've ever tasted. Prep time is about three minutes, and total cost is about $1/serving. A perfect healthy alternative for kids, adults, diabetics, and anyone with a sweet tooth.
This recipe is:
Low fat
Author's Note: You may freely repost this recipe in full on other sites and blogs. Please provide attribution to Jonathan Willbanks, and a link back to ConsciousLifeNews.com.
10 of America's best historic restaurants
Amanda Kludt, Special to CNN
Mon August 20, 2012
(CNN) -- Eating well while traveling doesn't always mean hitting up the newest, hottest and trendiest locales. Besides, given the notoriously high failure rate in the restaurant industry, chances are the memorable new restaurant you try this year won't be around in the years to come.
Those who want a side of history with their dinners -- and a higher probability for a return visit -- should seek out some of America's wonderful, still-thriving historic restaurants, from the centuries-old steakhouses in Manhattan to San Francisco's 100-year-old seafood counter, Seattle's midcentury four-star, and the Tex-Mex breakfast spot that Austin, Texas, politicos, from Lyndon B. Johnson onward, have called home for decades.
Old Ebbitt Grill, Washington, D.C.
Washington icon the Old Ebbitt Grill has been attracting the likes of presidents and beltway movers and shakers since its opening in 1856. It is the city's oldest bar and restaurant, and though it has relocated twice -- most recently to 15th Street two blocks from the White House in 1983 -- many of the original spot's artifacts, including taxidermy and gas lamps, made the move.
Like many of the country's oldest restaurants, Old Ebbitt serves a take on saloon fare -- meatloaf, chops, burgers -- but the chefs here also rotate in specials based on local ingredients and seasonality. The very famous Oyster Bar should not be missed.
675 15th St. NW, Washington, D.C., 20005
Keens Steakhouse, New York
New York teems with venerable, historic restaurants and boasts a fair share of the country's most distinguished steakhouses, yet Keens Steakhouse stands above the rest. Albert Keen founded the restaurant in 1885 in what was then the Theater District, Herald Square. Now, it's a living relic, with a handful of clubby, wood-paneled rooms decked out in historic paraphernalia, framed old paintings, photographs and menus.
The ceilings heave with 90,000 clay pipes once smoked by regulars, including Babe Ruth, JP Morgan and Teddy Roosevelt. What to order? That's easy: the famed mutton chop, on the menu from the beginning and perfected year after year.
72 West 36th Street New York, NY 10018
Canlis, Seattle
Canlis is a baby on this list, clocking in at just 62 years old, but it's a treat for any traveler who appreciates lineage, architecture and high-caliber food. First, the building is a midcentury masterpiece --- all windows and stone and soaring ceilings -- designed by the father of Northwestern architecture Roland Terry and Honolulu-based Pete Wimberly.
Inside, diners find an elegant four-star restaurant, run by third-generation owners Mark and Brian Canlis. They revamped the menu offerings in 2008 when they brought chef Jason Franey on board, snatching him up from the Michelin-starred Eleven Madison Park in New York. Now the restaurant is at the forefront of the Seattle dining scene, relevant and revered.
2576 Aurora Avenue North Seattle, WA 98109
Pacific Dining Car, Los Angeles
In 1921, when Los Angeles was transfixed by train travel and urban trollies, Fred and Grace Cook built and opened a trolly car specifically designed as a restaurant. It was a quick hit, and they were able to pick up and move easily when their rent grew too expensive.
Now, Pacific Dining Car has been parked solidly in the same spot for almost 90 years (and expanded into a new location in Santa Monica). Since they age prime beef on the premises, the restaurant is known for its excellent steaks. Because it's one of the few fine dining options open 24-hours a day, it enjoys a solid patronage from late-night eaters.
1310 West 6th Street Los Angeles, CA 90017
Swan Oyster Depot, San Francisco
Come lunchtime San Francisco food lovers looking for pristine seafood, a clubby atmosphere, white tablecloths and power players head to 163-year-old classic Tadich Grill. Those looking for the same pristine seafood but less pomp and more fun head to Swan Oyster Depot, one of the real restaurant gems of the Bay Area.
The space consists of just one long raw bar, with around 20 stools, manned by a handful of friendly shuckers and servers doling out oysters, clams, lobster, chowders, seafood salads and wine. It's all about the charm, not about the pretense. Getting there outside of prime time lunch hours will guarantee a shorter wait to get in, as the secret has been out on this place since it opened in 1912.
1517 Polk Street San Francisco, CA 94109
Jacob Wirth, Boston
Boston, of course, is rife with historic tourist attractions, including restaurants. And though German pub Jacob Wirth is the second oldest restaurant in the city, having opened in 1868, it is more of a local hangout and Theater District go-to than a tourist hub.
They serve solid pub grub -- burgers, mozzarella sticks, fish 'n' chips -- as well as authentic Germanic fare like Wiener schnitzel and sauerbraten and have one of the biggest beer selections in the city (with taps that are changed regularly, given the crowds). There are sing-a-longs every Friday night to complete the beer hall vibe.
31 Stuart Street Boston, MA 02116
Cisco's Restaurant Bakery, Austin
Widely known for serving the best breakfast in Austin, 62 year-old Tex-Mex spot Cisco's is family run and has been a local favorite for generations. The migas are legendary, but don't miss their huevos rancheros and complimentary hot fluffy biscuits. It is an established hangout for Austin politicos and looks about the same as it did when Lyndon Johnson held court here many mornings during his days in the Legislature.
1511 E 6th St, Austin, TX 78702-3375
Commander's Palace, New Orleans
Of New Orleans' historic grande dame restaurants, and there are a few, Commander's Palace, built in 1880 in a stunning Victorian house, is the one that isn't just banking on its storied reputation. The kitchen has produced New Orleans legends, from Paul Prudhomme to Emeril Lagasse, and today showcases the food from future culinary rock star Tory McPhail. The space suffered severe damage during Hurricane Katrina but was successfully refurbished and reopened in October 2006.
The guidebooks will report that brunch is popular, and it is, but that's not the time to go. Head over there for an elegant dinner of haute Creole dishes like Louisiana crawfish gnocchi, pecan-crusted Gulf fish and tenderloin of fire-spiced pork.
1403 Washington Avenue New Orleans, LA 70130
Calumet Fisheries or Berghoff, Chicago
Calumet Fisheries is not really a restaurant. It's a take-out fish shack and smokehouse on the edge of the Calumet River in Chicago, offering all manner of gorgeous smoked and fried fish to seafood-loving locals who wait patiently for their lunches and then chow down in their cars. It's a classic institution, attracting crowds since 1948, and a must for visiting seafood fanatics.
3259 East 95th Street, Chicago, IL 60617
Those seeking a historic Chicago dining experience with actual chairs and tables better head toward the Berghoff, the 114 year-old German icon and one of the oldest family-run businesses in the country. What started as a men's-only beer hall to showcase the Berghoff family's signature beer has evolved over the century into a modern German restaurant with pierogis, Jager schnitzel, beer-battered cod and some un-German selections like mushroom paninis and Cajun chicken salads.
17 West Adams Street Chicago, IL 60603
Ralph's, Philadelphia
Ralph's, the oldest Italian restaurant in the country continuously owned by the same family and a one-time favorite of Frank Sinatra, serves the classic rib-sticking red sauce Italian-American fare that is now so ubiquitous it's almost passe in the food world -- lasagna, spaghetti and meatballs, eggplant parmesan. But as one of the true Italian-American originals, Ralph's serves this food well and serves it with pride in a boisterous row house.
The three floors of the restaurant quickly fill on most nights with regulars, locals and visitors wanting to get an authentic introduction to the Italian culture of South Philly, so reservations are recommended.
760 South 9th Street Philadelphia, PA 19147
Grilled Chicken with Spicy Brazilian Tomato and Coconut Sauce
Redolent of ginger and jalapeños, the tomato sauce is a lively addition to plain grilled chicken. If you like less heat, use only one jalapeño.
4 tablespoons cooking oil
3 cloves garlic, minced
1 chicken (3 to 3 1/2 pounds), quartered
3/4 teaspoon salt
Fresh-ground black pepper
1 onion, chopped
1 tablespoon minced fresh ginger
2 jalapeño peppers, seeds and ribs removed, minced
1 1/4 cups canned crushed tomatoes in thick puree
1 cup canned unsweetened coconut milk
2 tablespoons chopped cilantro or parsley
Light the grill. In a shallow dish, combine 3 tablespoons of the oil with two-thirds of the minced garlic. Coat the chicken with half of the garlic oil and season with 1/4 teaspoon of the salt and 1/8 teaspoon pepper. Grill the chicken over moderately high heat, basting with the remaining garlic oil, until just done, about 10 minutes per side for the breasts, 13 for the legs.
Meanwhile, in a medium saucepan, heat the remaining 1 tablespoon oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the remaining garlic, the ginger, and the jalapeños, and cook, stirring, for 1 minute longer. Add the tomatoes, the coconut milk, the remaining 1/2 teaspoon salt, and a pinch of pepper. Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the cilantro and serve with the chicken.
SERVE WITH Rice and beans or refried beans are typical Brazilian side dishes that taste especially good with chicken, as well as a crisp salad.
This spicy dish will demolish any subtlety in a wine. Go for something straightforward and gulpable: a fresh white wine such as a Pinot Bianco from northern Italy, a slightly chilled red such as Beaujolais from France, or a beer.
SERVINGS: 4 to 6 servings
2 full racks pork spareribs, trimmed (about 6 lbs.)
1/4 cup prepared seasoned spice rub for ribs
1/2 cup FRANK'S® RedHot® Sweet Chili Sauce
1/2 cup barbecue sauce
TO COOK RIBS: prepare grill for indirect cooking over medium-low heat (250°F). Sprinkle ribs with spice rub. Place ribs on rib rack or in foil pan. Cook on covered grill 2 1/2 to 3 hours until very tender.
MIX Sweet Chili Sauce and barbecue sauce.
BASTE ribs with sweet chili mixture during last 15 min. of cooking. If desired, grill ribs over direct heat at end of cooking to char slightly.
Tips: To ensure that ribs will be very tender, score membrane on underside of ribs with sharp knife.
When the snow is knee-high deep, bake the ribs at 250°F for 3 hours or until very tender. Baste with sauce during last 15 min. of baking.
Note: Indirect Grill Method - Set drip pan filled halfway with water under grilling rack. Arrange coals around drip pan. Place food on rack over drip pan. Cover grill. If using a gas grill, turn gas off under drip pan.
SERVINGS: 4 servings
2/3 cup FRANK'S® RedHot® Buffalo Wings Sauce
1 lb. jumbo shrimp, peeled and deveined
POUR 1/3 cup Buffalo Wing Sauce over shrimp.
GRILL shrimp about 3 minutes until shrimp turn pink, turning once.
TOSS grilled shrimp in remaining sauce. If desired, serve with celery, carrots and blue cheese dressing.
SERVINGS: 3 cups dip
2 (8 oz.) pkgs. light cream cheese, softened
1/2 lb. flaked crab meat, drained
1/2 cup diced red bell pepper
1/4 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce
2 tbsp. minced green onion
1 tbsp. prepared horseradish
HEAT oven to 375°F. Beat cream cheese until smooth. Stir in crab meat, bell pepper, Frank's RedHot Sauce, onion and horseradish.
SPREAD mixture into 9-inch pie plate.
BAKE 20 min. or until hot. Serve with crackers or vegetables.
Tip: You may substitute cooked, chopped shrimp for the crab meat.
Tailgating Tip: Prepare dip and spoon into heavy disposable foil pan. Place on grill. Heat and stir dip until hot.
Chewy granola bars
Makes 24 bars
4 cups old fashioned oats (gluten-free if you prefer)
1/3 cup coconut oil*
1 cup raw honey*
4 teaspoons of pure vanilla extract
1/4 teaspoon of sea salt
1/8 teaspoon of ground cinnamon
1 1/2 cups almonds, chopped (a food processor works great for this)
1/2 cup cocoa nibs* (optional) - These are unsweetened bits of chopped cocoa that contain no sweeteners or other ingredients.
* This ingredient is often not available at regular grocery stores. You may need to shop at a natural health market or online.
Preheat oven to 350 degrees.
Place oats on an ungreased 11" x 17" rimmed baking sheet and toast in the oven for 10 minutes, stirring every three to four minutes.
Meanwhile, melt honey and oil together in a medium saucepan over medium heat, being careful not to burn it. Remove pan from heat; and add vanilla, salt and cinnamon. Stir until dissolved.
Add toasted oats to the saucepan mixture and toss to coat evenly. Add chopped almonds and stir. Add cocoa nibs (optional) and stir to combine.
Line a smaller (10" x 15") rimmed baking sheet with parchment paper. (Tip: Sprinkle the sheet with a few drops of water first to help keep the paper in place.)
Transfer batter to this cookie sheet and gently spread to all edges. Once entire sheet is covered, press batter firmly into the pan. You can use a large spatula or your hands for this step. To prevent the batter from sticking to your hands, wet your hands or place a sheet of parchment or wax paper between your hands and the batter before pressing.
Bake 8-10 minutes at 350 degrees. The bars are done when they just begin to turn brown at the edges. Don't wait too long or they may burn. Bars will be moist and crumbly when removed from the oven, but they come together as they cool. (It may take a few attempts for you to figure out the best amount of time in your own oven.)
Let bars cool completely (about 90 minutes on a cooling rack; longer if you don't have a cooling rack). Transfer bars and parchment paper to a cutting board and cut into 24 bars.
If you like your bars a little firmer and sweeter, store them in the fridge. They also freeze well for later use; and they can be eaten frozen as well if you forget to thaw them out.
Reese's Peanut Butter Cup Brownies
Reese's Peanut Butter Cup Brownies
For the Brownies:
1 box of your favorite brownie mix (you can make your favorite scratch-made brownies too!)
1/2 1 bag of Reese's Minis
For the Ganache Topping:
1/2 1 cup peanut butter (depending on how peanut buttery you want the ganache)
1 2 tbsp. shortening
Make the brownie mix according to box instructions.
Add in 1/2 1 bag of Reese's Minis (totally your preference on how much you want in there) to the mix and fold gently until well combined.
Pour batter into greased pan (the size will be listed on the back of the brownie mix box).
Bake the brownies according to the box instructions or until a toothpick comes out clean.
When the brownies come out of the oven, allow to cool for up to a half hour.
Meanwhile, combine peanut butter and shortening into a heat-proof bowl and place over a pot of boiling water. Stir vigorously until all the shortening is melted and the mixture is glossy and smooth.
Pour over cooled brownies and drizzle with additional melted chocolate (optional).
Reese's Fudge Pie
for the crust-
-9 whole graham crackers, crushed
-1/3 cup melted butter
-1/3 cup sugar
for the fudge-
-1 (14 oz) can sweetened condensed milk
-3 cups semi-sweet chocolate chips (original used a combo of milk choc and semi-sweet)
-1/4 tsp salt
-2 tsp vanilla
-1 (8 oz) bag Reese's minis (reserve a few for the topping)
for the mousse-
-1 cup peanut butter
-1 cup powdered sugar
-8 oz cream cheese, at room temperature (I used 1/3 less fat)
-1 1/2 cups Cool Whip, thawed
1. To make the crust, mix all ingredients together and press into a 10-inch springform pan. Bake at 350F for 8 minutes and set aside to cool.
2. To make the fudge, mix all ingredients together over medium low. Stir until smooth and completely melted. Pour fudge over crust, spreading evenly. Press Reese's minis into the fudge (reserve about 10-12 for the topping).
3. To make the mousse, mix the peanut butter, cream cheese, and powdered sugar in a bowl, beating with a mixer until combined and smooth. Fold in Cool Whip. Spread over the top of the pie.
4. Coarsely chop remaining Reese's minis and sprinkle over the pie. Cover and chill for at least 1 hour before cutting into slices and serving.
Haagen-Dazs Tropical Banana Split
½ cup heavy cream
1½ tablespoons powder sugar
¼ teaspoon vanilla extraxt
2 ripe bananas
¼ cup finely chopped fresh pineapple
¼ cup finely chopped strawberries
1 scoop Vanilla Haagen-Dazs ice cream
1 scoop Strawberry Haagen-Dazs ice cream
1 scoop Coconut Pineapple Haagen-Dazs ice cream
2 tablespoons chopped macadamia nuts
Combine the cream sugar and vanilla in a medium bowl and whip until the cream holds medium peaks.
Arrange the bananas in a serving bowl. Add the three scoops of Haagen-Dazs ice cream. Spoon the pineapple, strawberries on top. Top with whipped cream and chopped macadamia nuts.
If you can find a fresh waffle cup or cone, you will enter ice cream mecca carrying the gold metal.
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Author Archives: Michael Glab
Mets Dangle Relievers For OF Help
Scott Schoeneweis is miffed that the Mets may be considering using him as bait to snag an outfield replacement for Moises Alou.
The Mets have hinted they'd like to remove Schoeneweis and Jorge Sosa from their payroll, but the Alou injury situation makes the departure of the two relievers even more likely. Schoeneweis will make $7.2MM in 2008 and '09 to complete his current three-year deal. Sosa makes an even $2MM in a one-year pact. Schoeneweis disappointed Omar Minaya last year with a 5.03 ERA in 70 games.
According to the Pittsburgh Post-Gazette, the Mets called the Pirates to chat about Xavier Nady. New York may not have the pitching prospects the Pirates would want in return. Pittsburgh also may figure Nady's value will increase toward the trade deadline.
Full Story | 0 Comments | Categories: Jorge Sosa | Moises Alou | New York Mets | Pittsburgh Pirates | Scott Schoeneweis | Xavier Nady
Attanasio Wants To Keep Core Together
Brewers' owner Mark Attanasio promises that Milwaukee will do its best to sign its core of young talent to long-term deals. At the same time, he washes his hands of any blame if Prince Fielder is feeling slighted by the $255,000 raise he got in a contract renewal earlier this year.
Fielder, second baseman Rickie Weeks, left fielder Ryan Braun, and outfielder Corey Hart form the core of Milwaukee's young team that's expected to contend in the NL Central for years. "[W]e're interested in signing all of our younger players to longer-term deals," Attanasio told the Milwaukee Journal-Sentinel yesterday.
Attanasio blames "the system," which gives pre-arb players no leverage, for Fielder's relatively modest $670,000 salary this year. The hefty Brewers first baseman became the youngest player in MLB history to clout 50 home runs in a season in 2007.
Full Story | 0 Comments | Categories: Corey Hart | Milwaukee Brewers | Prince Fielder | Rickie Weeks | Ryan Braun
Baldelli's Hamstrings May Open Door For Lofton
With Rocco Baldelli appearing only twice in spring games this year, the Rays may consider reviving talks with free agent outfielder Kenny Lofton. Tampa Bay's right field and fourth outfielder depth is light enough that they've begun to look at infielders Joel Guzman and Ben Zobrist at left and right field, respectively.
Ray's manager Joe Maddon won't even guess when Baldelli will return to full-time play. Baldelli is nursing sore hamstrings this spring. He's expected to play right field, if he can run, and will split time with Cliff Floyd and Jonny Gomes at DH.
Given Floyd's fragility, the Rays will be taking quite a chance if they depend on that combination. Floyd has appeared in 150 games once in the last ten years. Baldelli appeared in 150 games in his rookie year but hasn't in the three years since.
Full Story | 0 Comments | Categories: Ben Zobrist | Cliff Floyd | Joel Guzman | Jonny Gomes | Kenny Lofton | Rocco Baldelli | Tampa Bay Rays
Injuries May Revive Inge To Dodgers Talk
The Dodgers' Andy LaRoche suffered a torn ligament in his right thumb when he was hit by a pickoff throw in Friday's spring game. In the same game, Nomar Garciaparra was hit by a pitch on his right wrist. LaRoche will undergo surgery and will miss eight to 10 weeks. Garciaparra suffered no break but is in pain and will be evaluated today.
If Garciaparra joins LaRoche in sick bay, the recent Brandon Inge-to-the-Dodgers rumor that was declared dead this week may be resurrected. If both LaRoche and Nomar miss significant parts fo the season, the Dodgers' already shallow infield will need a warm body or two.
By Big Mike Glab
Full Story | 0 Comments | Categories: Andy LaRoche | Brandon Inge | Los Angeles Dodgers | Nomar Garciaparra
Crumbling Edmonds Makes Pads Think Trade
The Jim Edmonds Implosion Watch is on in San Diego. The centerfielder is on the shelf until the end of the month with a strained calf muscle, suffered in Thursday's spring game.
Just a little more impetus for the Pads to get a deal done for an outfielder. Kevin Towers, though, says not so fast. He'll wait a week or so to see how Edmonds is progressing before pulling the trigger on any trades. Edmonds, who's in the last year of a two-year deal he signed with the Cardinals, will make $8MM this season. He's missed 97 games over the last two years with a variety of aches and pains.
The strain may be worse than the one Edmonds suffered in 2003, causing him to miss significant playing time. Towers and Theo Epstein chatted yesterday over email, though Coco Crisp is seen as a long shot. Towers says Boston can't have either Chase Headley or Matt Antonelli.
Full Story | 0 Comments | Categories: Boston Red Sox | Chase Headley | Coco Crisp | Jim Edmonds | Matt Antonelli | San Diego Padres
Dodgers Not Interested In Inge?
TODAY: Dylan Hernandez of the L.A. Times shoots this one down, citing the large amount of money owed to Inge.
SATURDAY: The Dodgers put in a call to the Tigers asking about Brandon Inge, according to Danny Knobler. Both Joe Torre and Larry Bowa are pushing for Inge, who would play third base in LA.
Nomar Garciaparra and Andy LaRoche have been jockeying for the position but the Dodgers aren't sold on either as a solution just yet. Inge is set to earn $19.1MM over the next three seasons. The Dodgers definitely have salary dump candidates in Nomar, Juan Pierre, and Esteban Loaiza, but I'm not sure if there's a fit.
By Big Mike Glab and Tim Dierkes
Full Story | 0 Comments | Categories: Brandon Inge | Detroit Tigers | Los Angeles Dodgers
Votto May Crowd Hatteberg Out
If John Halpin is right, Scott Hatteberg of the Reds ought to be looking forward to a lot of bench time this coming season.
Writing about fantasy baseball on foxsports.com, Halpin is wild on Joey Votto. The Cincy first baseman ranks second in Halpin's list of rookies to watch in 2008. If Votto comes through, would Hatteberg be trade bait at mid-season? Hatteberg will earn $1.85MM this year after Cincinnati picked up his option. It's a bargain for a professional hitter who controls the strike zone.
The Yankees may need a first baseman once Joe Girardi gets tired of seeing Jason Giambi play matador at the corner. The A's may be attracted by his pricetag if Daric Barton doesn't provide enough offense. The Royals and Giants also are possibilities, in my estimation.
Votto joins teammates Homer Bailey and Jay Bruce in the list of eleven first-year players. Boston's Clay Buchholz heads the list.
By Big Mike Glab
Full Story | 0 Comments | Categories: Cincinnati Reds | Joey Votto | Scott Hatteberg
Delgado MRI May Reveal Mets' Hole At First
With Carlos Delgado being sent to New York for an MRI on his sore right hip, the Mets may be in need of first base help.
Delgado hurt the same hip toward the end of last season, missing 2 1/2 weeks during the stretch run. The Mets say it's not serious this time but Delgado is starting to show signs that he's becoming old before his time. He may not be able to bounce back as quickly as he once did.
Now the Mets might be another potential destination for Scott Hatteberg if Joey Votto shoves him out of Cincinnati.
Full Story | 0 Comments | Categories: Carlos Delgado | New York Mets
Hairston Key To Pads' OF Dealings
The Padres still may need more outfield help. Centerfielder Jim Edmonds and rightfielder Brian Giles both are well into the brittle phases of their careers.
Sean Devaney of the Sporting News has Kevin Towers casting his left field lot with Scott Hairston – for the time being. Look for more chatter about Jason Bay, Matt Murton and any other available outfielder if Hairston fails to lock the job down within three weeks. It's unclear whether Gabe Gross (who is out of options) is currently of interest. Kenny Lofton could be a free agent possibility.
Would Towers be willing to part with relievers Wilfredo Ledezma (LH) or Clay Hensley (RH) alone or part of a package to fill an outfield hole?
Hairston put in a nice month's-worth of games with the Pads last year, slugging .644. That spurt was uncharacteristic of the 27-year-old's major league career, though.
Full Story | 0 Comments | Categories: Chicago Cubs | Gabe Gross | Kenny Lofton | Matt Murton | Milwaukee Brewers | San Diego Padres | Scott Hairston
Alex Gonzalez Is Out; Who's In?
Now that Reds shortstop Alex Gonzalez is out with a knee fracture, will Wayne Krivsky be on the lookout for a short-term replacement?
New manager Dusty Baker has shown a propensity to trust veteran fill-in middle infielders, so Jeff Keppinger may have an opportunity to play Lou Gehrig to Gonzalez's Wally Pipp if Krivsky doesn't dig up any help. Bet Keppinger's never been compared to Gehrig before, eh? Moving Brandon Phillips to shortstop will not be considered.
The free agent market offers next to nothing even as a short-term Gonzalez replacement. Unless…wait for it…Neifi!
By Big Mike Glab and Tim Dierkes
Full Story | 0 Comments | Categories: Alex Gonzalez | Cincinnati Reds


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Strategic execution- outside the core
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|Monday, February 25, 2013
When I work with senior teams, they share a common bias across firms and industries — they over-value the uniqueness of their industry, firm, or niche, and they over-value innovative changes in their self-identified Core Business. And they fail to put appropriate focus on off-the-shelf innovations available in the non-core processes.
Recently we covered how too many firms mistake "innovation" for "inventing things in a vacuum" — thus Reinventing the Wheel.
This time we cover how to speed up your execution of your strategy by avoiding another source of mis-innovation: Over-Focus on the Core. Next column we'll cover the error of Putting People First (the Wrong Way).
Over-Focus on the Core
When I work with senior teams, they share a common bias across firms and industries — they over-value the uniqueness of their industry, firm, or niche, and they over-value innovative changes in their self-identified Core Business. And they fail to put appropriate focus on off-the-shelf innovations available in the non-core processes.
Four Quadrants of Business Processes
You will get a lot of leverage over your processes when you locate them correctly among the Four Quadrants of Business Processes: Core, Nurturing, Table Stakes, and Urgent Support.
Every business process has a certain amount of "mission critical"-ness, and offers a certain amount of "market differentiation."
Here's the grid showing the Four Quadrants (inspired by Steve Bell and Michael Orzen's book "Lean IT"):
The only place you should innovate in-house, is in that strategic area where your firm is unique (i.e. Apple's user interface). Every other function should be managed differently – either partnering with a specialist firm (recruiting); hiring a commodity firm (payroll); or being "as good as the best" in your industry (project management).
A process is mission critical if a delay in it would cost you money directly. For a massage therapist, it's giving massages, and it's also scheduling. If the scheduling system is broken, clients can't make appointments. They may give up or go elsewhere.
A process is market differentiating if people seek you out and hire you because of it. For the massage therapist, a market differentiator would be the quality of the massage. But the scheduling software would not be — nobody goes back to get a second massage because the scheduling software was so cool. Scheduling is "Urgent Support" — it's mission critical but not a market differentiator.
Remember that the examples above are for an average firm. Some firms would put "Payroll" in their Core — firms like Paychex or Time4Payroll. Some would put "Project Management" in their Core — like Bechtel (complex projects) or eCameron (rescuing problem projects). And some would put "Recruiting" in their core — like Korn/Ferry or Kent Employment Solutions.
When a process is both highly Mission Critical and highly Market Differentiating, it's in your Core.
Knowing Your Core
Make a quick list of 5 processes that you know happen in your business. Then give each two scores — 1 to 5 for how Mission Critical it is (1 means it can wait a few days or weeks; 5 means it must not be delayed even by a few hours); and 1 to 5 for how much Market Differentiation it gives (1 means no customer notices or cares; 5 means this is a primary reason people buy from you instead of your competitor).
Here's a sample list of five processes and how they might be ranked by a wholesale distributor.
This list is part of a more comprehensive list of business processes that I use, inspired by the work of John Bernard, who recently wrote Business at the Speed of Now. (You can request the comprehensive list of business processes here.)
The Core for this specific business includes "Schedule Product Delivery" and "Handle Inbound Calls."
You may disagree with these scores — excellent. What a great conversation to have, to get everyone on the same page about what's important and what's urgent.
If you're leading this conversation, take 4-6 minutes in a staff meeting to have people work silently in parallel, and then pool results and discuss, or compile offline to save group time.
Appropriate Focus on the non-Core
When you over-focus on the core, you neglect the non-core functions. Here's how to correct that. (This is where your CFO becomes even more strategic.)
Review your top 80-90 non-core functions once a year (the most time consuming and expensive ones, once a quarter). Ask around among your peers and in other industries, and find out how much time and money they spend. If they're 10% below you or better, ask how they do it. If they're 20% below or better, ask if you can send one of your people over to visit and learn from them.
The time you invest in finding an off-the-shelf, industry standard, better way to do a non-Core process will repay you many times over.
For example, I am now using Richard Pozen's approach (from his book "Extreme Productivity") to planning my articles. My writing is important, but it's not Core — and Pozen's approach has cut my writing time in half, while improving quality.
In the final article of this trilogy, we'll show you how not to Put People First (the Wrong Way).
(You can request the comprehensive list of business processes here.)
Tom Cox is a Beaverton consultant, author and speaker. He coaches CEOs on how to boost performance by building workplace trust.
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WESTCHESTER COUNTY N.Y. -- In honor of 75 years of service, Assemblywoman Sandy Galef presented members of the US Coast Guard Auxiliary with a special proclamation.
The proclamation also acknowledged the Verplanck Flotilla for 15 years of outstanding service to Westchester and Putnam counties.
"I thank Assemblywoman Galef for the acknowledgment," said Gene Yetter, Flotilla Commander Verplanck.
"In 1999, a group of avid boaters from Northern Westchester decided to dedicate their vessels and time to help the Coast Guard protect our communities.
"We continue to serve and support the US Coast Guard by promoting boat safety and patrolling the waters in the Hudson Valley. We are truly proud of our rich history in Westchester County and New York State. "
For more information, visit the recreational boating laws and regulations information website at http://www.cgaux.org/boating-info.
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Giants owner doesn't know how many fingers Pierre-Paul hasJuly 31, 2015 – 1:33 am by Hickey
"How many fingers am I holding up?" used to be the NFL's version of a concussion protocol. Now, it is a question one player can legitimately ask to his owner.
As the New York Giants head to training camp, team co-owner John Mara legitimately does not know how many fingers are still attached to defensive end Jason Pierre-Paul's hand following his Fourth of July fireworks mishap.
"I don't know how many fingers he has," Mara said in a Thursday press conference. "We know what we've read and what we've been told, but until we actually see him and the extent of the damage, it's hard to make any sort of prediction as to what kind of condition he's in."


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Roxy, Italian greyhound
She has a dainty carbon footprint!
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I can't decide if this kite surfer at Fistral Beach in Cornwall is stupid or brave. I'm leaning towards stupid.
Amber Rose is over all the Kardashian drama.
Maybe she's born with it. Maybe she just uses a lot of lotion.
If there is one lesson to be learned in 2015, it is the following: do not f*** with Nicki Minaj.


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(GSM) - Sporting Lisbon cannot be sure of European football after a painful 3-2 defeat by Maritimo in Friday's only league game.
Fourth-placed Sporting could have created more breathing space for themselves but instead allowed Maritimo to cause them more trouble than expected at Estadio dos Barreiros in Funchal.
Tcho put the home side ahead in the 17th minute and although Joao Pereira equalised in the 36th, Sporting never managed to truly pressurize their opponents.
Instead, an own goal from Florent Sinama-Pongolle restored Martimo's lead in the 81st minute and Claudio Pitbull made it 3-1 nine minutes later.
The guests were given a penalty in added time, allowing Sinama-Pongolle to make up for his own goal, but it was too little, too late for the Lisbon outfit.
On Saturday, fifth-placed Vitoria Guimaraes host Academica in a match that could allow them to reduce the gap with Sporting to just two points.
Tchô 17'
1 - 0
1 - 1
36' João Pereira
João Guilherme 81'
2 - 1
Claudio Pitbull 90'
3 - 1
3 - 2
90' F. Sinama-Pongolle (PG)
|T. Soma
|João Guilherme
|70' 81'
|Rafael Miranda
|Paulo Jorge
|Coach: M. van der Gaag
|Rui Patrício
|Ânderson Polga
|João Pereira
|L. Grimi
|Pedro Mendes
|Adrien Silva
|Yannick Djaló
|Carlos Saleiro
|Coach: Carlos Carvalhal
for T. Soma 45'
for Tchô 80'
for Kléber 89'
for Abel 45'
for Adrien Silva 60'
for Carlos Saleiro 77'
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Jason Priestley's Cas & Dylan wins Film Circuit award
Movie starring Richard Dreyfus and Tatiana Maslany chosen as Best Canadian Film, while Blue Jasmine is Best International Film.
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Jason Priestley's directing debut, the road movie Cas & Dylan, has won the Best Canadian Film at TIFF's 10th annual Film Circuit People's Choice Awards.
Woody Allen's Blue Jasmine, which earned an Oscar for star Cate Blanchett, was chosen as Best International Film in the nationwide fest, which brings Canadian and international indie movies to communities across the country that may not otherwise have access to varied film fare.
Guests often are on hand to introduce their films.
This year, a record-setting 339,376 people saw movies in 152 locations, from Prince Rupert to Charlottetown.
Cas & Dylan, starring Richard Dreyfuss and Tatiana Maslany, opens in Toronto at the Varsity April 4.
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Kraft Recalls 6.5 Million Boxes of Mac and Cheese
Bad news for adults too lazy to cook and parents of kids who are picky eaters.
Bad news for adults too lazy to cook and parents of kids who are picky eaters.
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Upcoming rockers Otherwise stopped by the GRD studios on the way to their show tonight at the Music Factory in Battle Creek with 10 Years.
Not only did we get to have a cool chat with the guys, but they played a sweet set of 3 songs including their new single and a cover you may just recognize.
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text: Went to this restaurant during an overnight stay in Jeffersonville, IN. It was within walking distance from our hotel. Wait time was about an hour but the outside bar was open seating and we were lucky to find a great table with a nice view. The wine list was nice and affordable but my husband's... read more


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Lupe Fiasco - Words I Never Said
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Top ringtones by Lupe Fiasco
- Lupe Fiasco - The Show Goes On
- Lupe Fiasco - The Show Goes On - Clean
- Lupe Fiasco - The Show Goes On - Lupe Fiasco
- Lupe Fiasco - Deliver
- Lupe Fiasco - daydreamin
- Lupe Fiasco - Bitch Bad
- Lupe Fiasco - Lamborghini Angels
- Lupe Fiasco - Old School Love
- Lupe Fiasco - Words I Never Said (feat. Skylar Grey)
- Lupe Fiasco - Superstar
New ringtones
- Althea and Donna - Uptown Top Ranking
- Abba - Dame! Dame! Dame! (Spanish Version of Gimme! Gimme! Gimme!)
- Beyonce - Drunk in Love @sikdope FREE DOWNLOAD
- Nede Nede Famale SARMAD DVD - Nede Nede Famale SARMAD DVD
- Jools Holland & Jessie J - Get Here
- Mike Williams - Martin Garrix, Dimitri Vegas u0026 Like Mike - Tremor
- Years and Years - Eyes Shut
- SKINS - please dont leave
- Nintendo - Full Super Mario 3D World OST
- Kulvinder Singh Johal - Johal Boliyan (ft Raman Aujla)