Look Ma, I’m on TV! (no, not the YouTube TV, I mean the real one)
Posted: October 19, 2009 Filed under: Work | Tags: CNBC, IBM, power lunch, Social Media 17 Comments »
Go figure (sorry for just a link… CNBC’s embed is having trouble with WordPress)
Now, I do have to say a few things about this. First, I was really disappointed that CNBC’s Power Lunch doesn’t offer lunch (kidding, kidding). Seriously though, I haven’t yet and probably won’t ever actually watch this clip because I feel completely squeamish watching myself on TV. All of my annoying quirks are far too exposed. So apologies if it stinks – I’m going solely on memory of how it went. Anyhow, the one thing I do remember is that I didn’t get to nearly any of the things I was hoping to talk about.
So to capture some of that mental prep I’d done, below I’ve crafted what my dream CNBC interview would have been:
How is IBM taking advantage of social networking?
A great question… (wink, wink) IBM has the largest community anywhere on earth of employees engaged in social networking! (can’t speak for extraplanetary entities) That translates into almost 200,000 on LinkedIn, well over 50,000 on Facebook, thousands of external bloggers, thousands on Twitter, 17,000 internal blogs, etc., etc. By virtue of our size and technically savvy employee base, there’s no other organization out there with the scale, size and potential influence. We still have work to do to make our efforts more connected and intentional, but the value is there now and the future opportunities are immense.
What are you all doing on these sites?
Work!!! We are doing our jobs – the same jobs we were doing before social media. But hopefully now with better access to colleagues, peers and expertise than we had before. These platforms remove all of the artificial and geographical boundaries you find in organizations that lock up knowledge and information. Instead of relying on your office neighbors or reporting line as the sole source of information, you can reach anywhere into the organization – or out of the organization – to collaborate, learn, listen and influence.In other words, we are on these platforms because we can do our jobs better using them. Sure, we like t0 share pictures of our kids on Facebook too, but that doesn’t mean we aren’t using Facebook, Twitter, LinkedIn, Connections, or whatever to learn from the brightest minds out there.
Won’t employees just waste time if we give them access to these sites? [My favorite question, btw]
Not at all. Blocking access to these sites is a self defeating policy for two reasons:
- This is a reflection of poor performance measurement practices. If you want to restrict access to Facebook in an attempt to push employees toward productivity, then you aren’t focused on results; you are focused on process. And we all know that process doesn’t mean anything. If an employee is spending 50 percent of his/her time on LinkedIn and Twitter, but performs better than peers who don’t, perhaps that’s a lesson in itself? And if they are wasting their time, that too will come out when it’s time to measure results and performance.
- Think of the message this sends employees. “WE DON’T TRUST YOU.” I can’t think of many things that undermines any sense of trust between the institution and the employee than micromanaging how they spend their time. This has particular consequences when it comes to morale and recruitment.
Any parting advice for other companies looking to dip their toes in this water?
Another great question… First, I’d say be pragmatic about how you approach this. Don’t be afraid of the blurring lines between professional and private conversations of employees. That blurring already happens with phones and email. That it happens in social networks doesn’t really change much. Instead, focus on getting great guidelines in place and make sure everyone understands them. Based on our experience at IBM, the guidelines can’t be a top-down mandate. Employees should be part of the process in creating them. Our employees actually wrote the Social Computing Guidelines, resulting in self-regulating, very large, very well behaved community of active participants.
Do you have any advice for where to get a great taco?
Why yes, in fact, I do…
So that’s my dream CNBC Q&A. To quote someone far more interesting than myself, “At the end of the day… I think the questions went… wonderfully well.“
The road to the US Open is paved with tacos and kebabs
Posted: October 17, 2009 Filed under: Food | Tags: jackson heights, kebab king, kebabs, mexican, NYC, pakistani, queens, taco cart, tacos, taqueria coatzingo, tortilleria nixtamal, US Open 7 Comments »I’ve had 15 half-written food posts that I’ve been sitting on – some for more than six months. So I’m going to attempt to unclog the bottleneck here with a few of these posts. They won’t be fully fleshed out, take it as you will. First is below.
As I’ve noted before, I’ve been somehow successful in keeping IBM’s sports sponsorship as a small part of my communications beat at IBM. It’s great, doesn’t require a lot of time and allows me to dabble in sports PR and sports social media.
One of our premier sponsorships is the US Open Tennis Championship. Held in Queens, NY at the end of every summer and, it’s one of the quintessential New York cultural experiences. And while the tennis is spectacular, and the work generally successful, what I really get excited about is the excuse it gives me to hunt for tacos in Queens.
So, on my way to work at the Open on one particular day, I decided to get off the 7-Train at 74th St, and eat the rest of my way toward the Tennis Center, snacking on tacos, quesadillas, sopes and kebabs along Roosevelt Ave. Below are some of my notes.
Tacqueria Coatzingo. 7605 Roosevelt Ave, Queens, NY
Photo courtesy of Yelp
I have been to Tacqueria Coatzingo a few times before, but my last visit had been at least three years ago. I recently started a query on Chowhound for the latest in spit-roasted tacos al pastor. Coatzingo rose to the top of that discussion, so I decided to start my crawl there. As one of the few places that roasts their al pastor on a spit, Coatzingo automatically gets bonus points.
The tacos al pastor at Coatzingo are very good. Deeply flavorful pork, marinated in adobo, then roasted on a vertical spit giving it a nice char. Generous portions topped with onions, cilantro and avocado salsa (this is the thin, ubiquitious Mexican salsa de aguacate, not the common chunky American guacamole). A good, solid taco al pastor.
Taco cart @ 74th and Roosevelt, Queens
Unfortunately I didn’t take a picture and can’t remember the exact name, but this cart on the south side of Roosevelt, right at the 74th street intersection and below 7 Station puts out very good tacos al pastor. In fact, they are about as good as any non spit-roasted tacos al pastor can be. Huge portions of flavorful pork, served with chunks of pineapple, onions, cilantro and salsa de aguacate. I actually preferred the flavor of the adobo marinade to Coatzingo’s tacos al pastor, but Coatzingo’s cooking method (i.e. spit) gives it an edge. Regardless, this was a good, fat, tasty taco.
Kebab King 7301 37th St. (73rd & Broadway)
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Kebab King is near legendary amongst Indian and Pakistani circles. It’s a 24-hour Pakistani restaurant that has a reputation for serving some of the best, authentic Pakistani food around. I caught Kebab King at the right time – during Ramadan – which ensured small lines during daylight hours. There are probably some better places with nicer settings, but Kebab King (the Queens location, not Manhattan) holds up to any of them.
Since I was on the move, I stuck to mobile food – kebabs: Lamb, beef and chicken to be exact. All three were of similar style, consisting of meat ground with spices, herbs, marinated (I think) in yogurt and chiles, then shaped around a skewer and cooked over a live fire. I didn’t see a lot of taste variance between the three kebabs, but all were good so I didn’t complain. (Note: subsequent conversations with Kebab King patrons and friends pointed me to other parts of the menu, like the tandoori fish, beef nihari, chicken biryani and szechuan goat. Some I’ve sampled since, some I haven’t. Stay tuned for another report just on Kebab King).
Tacos Guichos Cart – Roosevelt & 84th
Taking a break from the al pastor tacos I’d been sampling, I grabbed a carnitas taco from the Tacos Guichos cart at Roosevelt and 89th. While I do love tacos al pastor, carnitas (good ones, that is) probably rank at the very top of my taco food chain. Well, just under the angelic baja fish taco. This was a great carnitas taco: tender, mildly caramelized, super rich pork, overflowing the two tortillas on which its served. Garnished with onions, cilantro and salsa, it’s was a beautiful marriage making a glutton of anyone who eats it.
Random taco stand at 99th and Roosevelt
Along Roosevelt Avenue, you’ll find any number of taco stands that sell fresh quesadillas. This particular cart had no name anywhere to be found. It sits on a lonely corner at 99th and Roosevelt on the NE side of the intersection. If, for some forsaken reason, you haven’t had a real Mexican quesadilla, it’s well worth the $2-$3 treat. Almost always made with fresh masa, they consist of large corn tortillas, pressed to about a 10-inch diameter, then cooked on a hot, dry griddle and filled with any number of ingredients.
My choice for today was huitlacoche. An ingredient not all that common in this part of the country. Inky black and earthy in flavor, huitlacoche is my favorite quesadilla filling. At this unnamed taco stand, they are done very well. Huitlacoche mixed with onions, chiles and cheese. When cooked, huitlacoche almost melts, giving the quesadilla a rich creaminess that makes it a near perfect treat.
Tortilleria Nixtamal, 104-05 47th Ave, Queens, NY
Ok, so it’s not really on the way, and I’ve been going to Tortilleria Nixtamal regularly now for about seven months, but I still had to stop by on my walk over to the tennis center. I’ll spare more details for a full post (which also has been partially written for 6+ months now) but I ordered the fish tacos. Made with fresh skate that’s lightly pan fried, they are somewhat non traditional, but still very good. These are single-tortilla tacos that come three to an order (as do all of their tacos). The pictures here are from a visit about 6 months ago.
As I mentioned, much more (belatedly) on Tortilleria Nixtamal in the very near future, but as a preview, I’ll leave you with this picture, taken outside of Nixtamal. Care to guess what it’s for? A hint… lard. Lots and lots of lard…
