I love food and I eat a lot. I find as much joy in the first ripe summer tomatoes as I do getting news of a $10,000 grant award or sending a new climbing project.
Our family has a CSA share with Alma Farm in Porter, Maine.
I get giddy when they send us an email, mid-winter, asking for our deposit for the next year and equally melancholy when I return our apple crate to the parking lot on
Depot street and hug Geoff and Gina for the last time that season.
This year some wacky fall weather extended the growing season, for some regional farms, I have eeked out local produce for a few extra weeks by driving to Berlin, NH and Portland, Maine hitting up their farmers markets.
Yes I know full well if my intention in buying local was to reduce my carbon footprint, I’ve blown it. Carrying my canvas bag of apples, local bacon, squash and kale – I am ok with the duality.
Settling into this season of borrowed time …borrowed summer sunshine, waning moments for autumn color and fleeting opportunities to enjoy food grown in New England soil I felt a sudden urge to eat brussels sprouts. I LOVE everything about this contentious vegetable - its strength and elegance in the garden, the sound of snapping sprouts from the stalk, the smell of tasty halves roasting in the oven with sea salt and sage butter.
My husband remarked over dinner that he wrote off brussels sprouts years ago, avoided them at all cost as an adult, until he met me and consequently was thrust to face his disdain or risk telling his new love interest that he wouldn’t eat her cooking.
I don’t remember the first time brussels sprouts appeared in a dinner medley in our relationship but I imagine it was early on since I met Erik in September. It’s likely their very presence on his plate brought sweat to his brow but he never let on. Years later as the summer light fades and tomatoes are replaced by squash in our CSA he asks for them regularly.
Reminiscing with Erik about his transition from crafting creative ways to dispose of these pesky vegetables to falling in love with their flavor, seasonal presence and versatility resonated with another dimension of my life – strategic planning.
In the nonprofit sector the pharse Stategic Planning has earned itself a reputation strikingly similar to brussels sprouts. Consultants love it, recommend it and work tireless to convince leery staff and board members of its value. The nay sayers balk, squirm, devise pseudo legitimate reasons to continue their protest.
One of my clients began at the beginning with strategic planning citing in their protest that is was, too expense, too time consuming, the organization wasn’t ready for it. Three years ago their timidly allowed the process to make its way to their annual calendar. With careful framing, conscientious timing and diligent follow up they fell into love.
This year they actually came to me in September, they wanted to move the planning meeting up (typically held in January) so they could reflect on the last year’s success and get a jump on 2012 planning.
Pre work for the meeting was done without hesitation, attendance was top notch and board members left the meeting with a better understanding of their role, staff roles, the direction of the organization and fully charge for the coming year, Two weeks out from the meeting they are working in committee, asking great questions and full engaged to start the New Year.
If I sound like I am gloating, I am. It is easy to come up with reasons why you don’t like something, don’t want to do it. It’s natural to have a poor experience with something and write it off so when I see people state down their own fears and skepticism to try something new, I am deeply impressed.
So give brussels sprouts another go (check out this recipe) and find time for strategic planning.
