• I was glued to a series the BBC did recently on the power of the earth. It covered volcanoes, the sea, the climate and icebergs amongst other things.

    And you know what? When you look at the long history of the world, you realise how insignificant today’s global warming really is. There have been five massive extinctions, over 98% of the species that have lived here have been erased from the skin of the earth.

    The world has survived meteors, volcanic eruptions that covered the earth in ash for years. It’s survived every inch of its surface being frozen over. It’s even survived a collision with something big enough to blow a chunk off that became the moon.

    That’s why it’s a little arrogant for humans to talk of ‘saving our planet’. It will do just fine, it always has. Save other species, save ourselves……..maybe, let’s hope so.

    Maybe talking about saving ourselves would serve to unite us a little more, make us think as one species fighting for our future, rather than diluting it with untrue assertions about saving the earth. That’s what I would hope.

  • After a good dinner, one can forgive anybody, even one’s own relations

    Oscar Wilde

    The daily ritual of meals – the shared preparation and eating with others – can bring people together in more ways than one. Bonds are formed, richer connections come about. There’s more time to listen to each other, indulge, inform. But most of us eat our evening meal in front of the TV….anthropologist Mary Douglas has long blamed the decline of the West on the disappearance of the Sunday lunch.

    But it’s not just the home. We eat alone in offices too. More often than not, we don’t take a ‘lunch break’, our food is illuminated by our screen as we continue to work at our desks. Organisations need to bond too. I think that’s why I so value the act of making tea for everyone, made in a pot. It’s a little shared moment in the hectic day. People can taste the care you’ve put in.

    When western society values individuality at the expense of community (which sort of goes against human nature, but let’s not go there) it’s a shame that this simple way to share warmth and create a sense of belonging is so rare.

  • This is joyous. A snatched three hours have appeared out of nowhere. Time to catch up with some work. But first, some thinking out loud.

    And this IS work by way. A quick mental making sense of what I’ve just experienced…

    I’ve been to a client sales conference. DON’T GO! This isn’t dull. Not this sales conference anyway. Everyone that matters within the company got up and spoke. And it was all pretty inpirational. I got the chance to mingle with loads of people  – finance people, training, sales…the whole lot. And you know what? The big people’s talks may have been very, very good, but talking to the backbone of the companym, the ones that take care of the day was just as inspirational. They were all speaking the same langauage.

    Kmurray6h

    That makes my job very easy (easier anyway) all I have to do is find the best way to extrnalise all that, just tell the truth. Now that’s pretty rare I know. But nevertheless, in these times when brands have to be authentic you can’t avoid the factory tour, but I also believe you should get involved with as many of the people as possible. The trick is to capture what they’re all about (hint, a brand onion will never capture it).

    It’s true that some conferences aren’t as interesting as the one I was at today, but they’re still essential as far as I’m concerned.

  • Two pitches, one tracking study, one U&A to make sense of, ongoing being the new boy….

    No posting ’till Monday. See you then.

    (and I turned up to the right hotel today)

  • For thousands of years, the ritual of daily bread has been deeply rooted in Western culture. The phrase, ‘our daily bread’ still has religious weight. The word companion  comes from the latin meaning ‘one who eats bread with another’…meaningful bonds are made over the breaking of bread. If we make our own, it’s an act so basic it’s deeply satisfying. And then there’s that smell.

    Bread

    Leavened bread was first made back in Egypt as far back as 1500BC, supposedly the result of using ale instead of water to make the loaves. For many centuries, the masses survived on a diet based on bread. It reached the level of magic – the marriage of earthly and symbolic, sacred and profane.

    Our attitude towards bread today shows much of our attitude to food in general. As living standards have improved, we’ve cared less about the basics. We spend less (relatively) on food than we ever have, and such a disconnected attitude to food we’re highly succeptible to fads. Fear of carbs means bread is being rejected. But, while more of us should eat less, not just less bread, is would be a shame if a thread that links us right back to our ancient struggle to survival was let go. Bread connects us to out roots. Each culture has its own – the jewish challah, Greek Pitta, Irish Soda bread. It’s edible history.

    I think it’s a question of quality (more) over quantity (less). That goes for all food. And to that end, we’ll be doing some bread recipes food.

  • It’s January, it’s dark, wet, cold and miserable. Time for another recipe, something  comforting, warming and cheery.

    Rainyday

    This one takes a bit of effort, but you’re probably skint after overspending in December, the weather out is rubbish, so it’s not as if you’ve anything else to do.

    Just a word on rabbit. It’s lean, cheap, has a deep, complex taste and shreds like a dream. You can get it at any good butcher – which is a good excuse to not go to a supermarket and buy something local. Ask for it jointed, with the sweet meats removed.

    So………….

    Put the jointed rabbit in pot with one large onion. peeled and halved. Put it on the hob and bring it up to light simmer, leave it gently bubbling for two hours.

    You’ll have plenty of time to make a simple tomato sauce. Finely chop two cloves of garlic, gently fry in a small pan for a minute or so, tip in a can of chopped tomato and sprinkle in a teaspoon of dry oregano. Bring all that to the boil and leave.

    Then open a packet of fresh lasagna and cut into chunky, 1 inch thick ribbons. You could use papardelle, bit there’s something even nicer about thicker, uneven pasta. It seems to hold more sauce, and if you’re having people over it looks like you made the pasta yourself.

    When the rabbit is done, take it out of the pot and remove the meat from the bones, shred it finely and leave ready for later.

    Strain the remaining stock and then boil as hot as you can, until it’s reduced by a half. Then pour in a glass of white wine and reduce by a half again.

    Tip tomato sauce into the stock wine and bring to the boil, tip in all the rabbit meat and simmer for five minutes.

    While it’s simmering, bring a pan of salted water to the boil and throw in the pasta, boil it for three minutes and drain.Return it to the pot and pour in the sauce. Stir it all on the heat until the sauce thoroughly coats the pasta and serve it immediately, ideally with grated Parmesan cheese.

    This mean is a dream, trust me. A proper winter warmer – and pretty impressive if you’re having people ’round.

    Next time we’ll do some hearty vegetarian cooking.

  • They cana make us behave differently and be aware of what we do. A cup isn’t just for gettin liquid inside us. Take tea (of course tea). It started as a medicine and became a drink, in China first, five thousand years ago. By the 8th century, it had become very rarified (Imperial tea was harvested in the morning to the sound of drums and cymbals. The women wore silk gloves to pick it). For the Japanese, it expresses harmony and beauty, enhanced by the vessels that form part of the ritual. Literature, architecture and language have all been affected. Someone who is too aesthetic is describes as having too much tea in them, while those who lack sensitivity are described as having too little. In the west, the objects, the rituals are still seen as having part of the allure. Do you have enough tea in you?

    Tea1

    Now take that mass of history and heritage and then read this. I dare you not to get annoyed.

  • It seems that blogging has reached some sort of critical mass – naming people named after their blog.

    The favoured method of adressing me at work has become, "Hey Northern.". Which, I must admit I quite like.

    They could have chosen ‘Planner’, but since that’s actually my job it doesn’t work so well.

    There’s a minority that enjoy calling me ‘Hovis’, but there you go.

  • When I was young, I used to love Greek mythology. Of course, at that age the stuff I read never included the sex, the incest or the jealous, petty cruelty. It’s actually racy stuff.

    Zeus

    The Guardian has published some free booklets, with a summary of the best bits. It’s fun to read them as an adult and realise how naive I was as a child, but re-reading them, I also found a wider theme.

    At the heart of great myths, the ones that last forever, there lies gritty realism. Like Homer’s tale of Troy, to quote Michael Wood in the introduction,"Of love and hatred, cruelty and heroism: the unchanging facts of the human condition" That’s the why the film adaptation of Troy never worked for me, it was a largely happy ending, whereas the real story ends in tragedy.

    Another interesting strand is the way much of myth can be traced back to a kernel of truth. There is a real likelihood that a city called Troy actually existed, and some great war actually happened. Just like King Arthur lived in a real castle we think we’ve found –  Tintagel.

    So the best myths seem to encapsulate some sort of folk memory – a framework for tale the expands and grows with every generation – but likely to have some sort of authentic core, somewhere at the start.

    I think this has some lessons for those of us trying to make brands interesting. We have to start with something real, we have to make sure the way they behave is more realistic – there’s nothing wrong with having a dark side…….and we have to surrender some control so the story can take a life of its own.

    I’m not sure if this is just twaddle, but it seems to make some sense on a Monday morning – let’s face it, we’re trying to create modern myths are we not?

  • Okay, so this morning I was supposed to meet a very important client, along with my CEO in the Radisson Manchester.

    The good news is that I turned up to a Radisson Manchester on time with no problems.

    I get there early, I take a seat in reception. I see Piers Morgan sweep by, pose for the papparazzi and jump into a huge Merc. I see two other celebrity type people. I find out they’re here for ‘Britain’s Got Talent’.

    Then I get a call along the lines of, "Where are you? We’re ready here at Manchester Airport" I’m in the city centre one. The new boy, trying very hard to do well. Not doing well…….OH MY GOD!!!! I AM DEAD!

    Brain shuts down, feel funny. Black out.

    Next thing I know I’m being helped up by a familiar face – someone from ‘Cutting it’. She asks me if I’m all right and asks her PA to get me some water, before gliding out in front of the waiting flashbulbs.

    I drive back to the office to face the music. I don’t get fired, I don’t get a roasting. I do get mercilessly mocked.

    I would have prefered to spill lots of tea as my first gaffe, but there you go.