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The Power of Saying "I'm All In"

10/3/2025

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Last month I got a text from a friend who is 10 days older than I am that said:

"I've got some other friends who also turn about 65 this year.  Meet me at the general aviation terminal in Minneapolis at 1:00 on Thursday the 21st, and we'll be back by 1:00 on the 24th.  

​See you then,  Dan"
 

I texted back, "100 percent."

By the time we would arrive back on the 24th, one of us would have a broken arm, one would have shingles, and one would have pneumonia.

If the eight of us would have known all of that ahead of time . . . we would still have gone.

The older you get, it's easy to get less spontaneous and to go for the "sure bets."  I have one friend from my PhD program who only eats at chain restaurants because, "You always know what you're getting, so there are no unpleasant surprises."

We were going up to the Iron Mountain boundary waters of Minnesota where we wouldn't have running water, electricity, or heat and where we would live on floating cabins in the middle of a lake.  Why?

This is the home of 82-year-old Will Steger, the first person to make it to the North Pole unaided (except for 30 sled dogs), and also the first to cross Antartica.  Other than frolic in the wilderness, we were going to hear about all of his "And that was the 107th time I about died" stories.

There weren't a lot of superficial similarities among the eight of us.  One writes six weekly investment newsletters (far left), one is a Zen Buddhist Priest (third from the left), one had been elected with Jesse "The Body" Ventura to the Minnesota Governor's Office (far right bottom) . . . crazy different paths.  Before arriving, we all knew our host, but we didn't know anyone else. 

At some point, someone asked our host what we had in common (other than being about 65) to get us invited.  He said, "You were all guys I thought would be up for an adventure, without asking questions.  You'd all say "I'm all in."

He then went on to say there were two others who kept asking him questions and kept wanting him to convince them that it was going to be worth their time.  He pretty much said, "I didn't  even try.  I want to be around enthusiastic people."

For the past 4 years, my family has hosted Rotary International Exchange students in our home.  One year it was a host son from Brazil and then one from Poland.  After that, it was a host daughter  from Mexico and then from Finland.  They live with us for 4 months or so.  Tremendous experience.

The first host son we had was from Brazil.  Whenever we asked if he wanted to do something -- anything -- he would always say "100 percent."  It wasn't like he had to think about it, or ask questions, or need to be convinced it would be worth his time.  He always said "100%."  It was like saying "I'm all in."  

As a result, we always wanted to do more and more with him and take him to more and more places, because he was always enthusiastically going to give it everything he had.

----
​
As foreshadowed, this weekend wasn't without mishaps.  My canoe buddy got pnuemonia, our host broke his arm, and I got shingles.  

Still, being "All in" and "100 percent" will be forever more memorable than the weekends of the two guys who asked too many questions.

In the meantime, 82-year-old Will Steger is doing great.   He's probably just smiling and rolling his eyes at the rest of us.
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Born to Last:  The Iconic Springsteen-Clemons Saxophone Collaboration (Videos & Speech)

9/13/2025

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Fifty years ago (August 25, 1975) Bruce Springsteen's breakthrough third album Born to Run was released.  Last weekend, it seemed like half of New Jersey showed up for a three-day conference celebrating the album.  Previews of upcoming movies, famous panels, a two-song concert by the E Street band, and . . . nerdy academic speeches.

But I didn't know about any of this until 3 months ago.  I was giving a speech in Memphis (on Rock and Roll  saxophone), and was asked to make a noon-time speech here.  Being a Springsteen/Clarence Clemons fanboy, I was on it.  

​Here's a travelogue of some famous Springsteen sites.



Here's Why it's called "The E Street Band"


The Famous 10th Avenue and E Street    (The STOP refers to my playing)

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Here's Where the Entire Born to Run album was written


Springsteen's High School home in Freehold, NJ (his family's third home)

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Here's Springsteen's Escape Vehicle so he can skip my speech

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Here's the poster that summarized my speech.

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Here's a Horrible Sound Quality Version . . .



A Non-Born to Run Bonus

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Springsteen's first album was called Greetings from Asbury Park. The name "Asbury Park" means nothing to 90% of all Americans who aren't from that general area.   It's like me saying "Greetings from Lake Okoboji, Iowa."  

When the album came out in 1973, I wondered what was so special about Asbury Park.  Hmmmm . . .
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​What's so Special about Asbury Park?

Asbury Park is a town and boardwalk.  It's  1 mile long and connects with about another mile of New Jersey beaches to the south.   It's got all of the cool things Springsteen refers to on the song "Sandy," and the famous Stone Pony music bar and Wonderland are only a block away from it

​Here's a short video clip from the ocean side.


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Useful Syllabus Ideas

8/11/2025

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Fifty percent of a great class is its syllabus.  Over the years I’ve had horrible syllabi and I’ve had good ones.  The problem is that I sometimes didn’t know which was which until after the course is over.  COVID and web-teaching don't make it easier
 
If you’re looking for syllabus ideas or templates you can use this semester, I’ve included some ideas below.  Most are relevant for in-person classes, but other things (like class previews) are even easier to pull off with mid-size and smaller courses on the web.  I've also included an annotation of why certain things worked better than others, such as these:


• It’s useful to have your most recent syllabus revision listed by its most recent date (instead of by it’s version number)

• Students often ask: “What’s this class about?” & “What will we do in class?”  One intro paragraph can answer both.

• Non-native English speakers and shy students have a hard time participating in large classes. Class Previews help them. An hour before each class, I hold a Class Preview that tells people the discussion questions I’ll be asking that day, and then we discuss them ahead of time. Anyone’s welcome to show up.
 
• For large classes, try to have TA office hours every day (or M-Th)
 
• Try to be super specific about what you expect for an A assignment, and what your policy is on late assignments and missed classes.
 
• Rather than having both the final exam and their project due at the end of the semester, I frontload the course with the most work and move their project up to the half-way point.  
 
• Letting students drop their lowest scoring assignment reduces their anxiety and the pressure they feel.
 
• By having students turn in two copies of their project (one to grade and one to file), it helps ensure the same projects don’t show up year after year.
 
• I have a screen-down, no-laptop policy.  If people say they are taking notes, I ask them to send me the notes after class to see if what I’m teaching is coming across like I hope.  
 
• Class insight cards can give class contribution points to well-prepared, but shy students.
 
• Extra credit opportunities are great.  They help reduce student anxiety.  
​
• If your course is cross-listed with both undergrads and grads, the graduate students will need to do something more (usually about 20-25% more).   I also have four specialized class sessions (and a dinner) only for them.
 
• I try to organize the course into very discrete sections.  This way I can frequently review each section in class before I start a new one.  This way it very discretely shows how the parts of the course build on each other.
 
• The Final Project was renamed “Integrative Assignment” and moved to the middle of the semester. They have to work a lot harder early on in the course, but the quality goes up, and their Finals Week stress level goes down.
 
• You can get the most from a guest speaker’s visit if – before class -- you require students to read something written and published about the guest speaker. (It also makes the guest speaker more of a celebrity). On the day they speak, I will usually show a short Youtube clip of them before introducing them.
 
• I want the last class session of the semester to be valuable.  After they turn in their exam and their course evaluations, I give them the option to leave.  For those who stay, I tell them stories of two big lessons I learned in life (the hard way), and how they can deal with challenges in the future.  It’s an unusual way to end the class, but it always ends it on a high and memorable note. 
 
Good luck writing a great syllabus, having a great course, and having a triple-great semester. ​

​​
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Crucial Breakthroughs:  Tools for Thriving

7/23/2025

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Last week my friend Joseph Grenny and I did a webinar on why some people thrive after personal crises but most don't. We've been interviewing and surveying people who have gone through all sorts of horrible crises in their lives.
Common ones involve death, divorce, illness, firing, and family struggles, but some are horribly unique -- 8-year-long kidnappings, large airplane crashes they caused, car accidents that killed their entire family, bankruptcies that destroyed lives.

It is powerfully humbling to hear the stories of these 1 in 8 who have used these crucial events as a trampoline to eventually thrive for the rest of their lives.
If you're going through a tough time in your life, or you have a friend or loved one who is, you might find some of our findings both comforting and direction-giving. (You can google it and watch it for free.)

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If you're going through a tough time in your life, or you have a friend or loved one who is, you (or they) might find the replay of this presentation both comforting and direction-giving.   

​    All my best.

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65 - Time to Shift Up a Gear

6/30/2025

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I saw a Hulk Hogan-looking biker with a t-shirt that said "I don't get older, I just shift up a gear."  I'm guessing no one would argue with him.

On Saturday I turned 65.  Had some loving and fun-loving people over.  Great program, great musicians, and a great time.  Some stayed until 1:30 and others until the next morning.

In thinking more about the t-shirted biker, I'm thinking of some cool 65+ heros who are so cool they don't even have to wear a "I don't get older, I just shift up a gear" t-shirts.
  1. Colonel Harland Sanders – Founded Kentucky Fried Chicken (KFC) at age 65 (after 1,000 rejections).
  2. Laura Ingalls Wilder – Published her “Little House” at 65, launching the beloved children’s series.
  3. Peter Mark Roget – Published the first Roget’s Thesaurus at age 73.
  4. Ray Kroc – Bought McDonald's at 52 but turned it into a global empire in his mid-60s and beyond.
  5. Grandma Moses – Started painting at age 78, became a celebrated folk artist
  6. Christopher Plummer – Won his first Oscar at age 82 for Beginners
  7. John Goodenough – Won the Nobel Prize in Chemistry at age 97 for lithium-ion batteries.
  8. Nelson Mandela – Became President of South Africa at 75
  9. Winston Churchill – Served a second term as British Prime Minister starting at age 76.
  10. Jimmy Carter – Won the Nobel Peace Prize at 78 and built homes for Habitat for Humanity into his 90s.
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The Cooking Psychology of How to Win Cooking Contests

5/23/2025

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Yesterday’s cooking contests used to be 4-H cookie bake-offs at the county fair.  Today’s cooking contests have Iron chefs being broadcast globally on TV specials.  Tomorrow’s cooking contests will be an Olympic sport.  An apron-wearing Betty Crocker look-alike will run into Olympic stadium with the Olympic torch.  As she reaches the pinnacle and reaches the torch out to light the Olympic flame, it will be in the shape of a large grill that signals the beginning of the Hamburger Cook-off event.
 
To watch the crazy number of cooking competition TV shows or read the crazy number of websites on cooking contests, you might come away with the idea that winning a cooking contest is all about the recipe and ingredients.  Not so.  If you think this, you’re cooking with one hand tied behind your back.  
 
The best cook doesn’t always win, and the best recipe doesn’t always win.  If you understand what the judges are going through as they taste and judge, you can use three teaspoons of psychology to increase the chance that you Bring Home the Gold.
 
Most cooking competitions and bake-offs and recipe contests don’t have Bobby Flay or French chefs judging them. Most have either a judging panel of amateur cooks, or they are judged by popular vote.  In either of the last two cases, the judges are trying all – or at least many – of the entries.  This means that they are starting to get a little bored and the entries are starting to taste an awful lot the same.  Here’s what you can do.
 
Use Taste Contrast.  After tasting eleven versions of the same pasta, sensory-specific satiety sets in, and pasta starts tasting monotonous.  You win by making your recipe stand out in contrast from the others, and you win by having contrast – taste contrast and texture contrast – within your own recipe.  A chili that stands out by adding some steak chunks along with the hamburger, has a taste contrast compared to other chilis.  One that uses onion that’s cut into large long pieces (instead of diced), makes every bite stand out in contrast to the next.
 
Use Visual Contrast. At Le Cordon Bleu in Paris, they say “You taste first with your eyes.”  If it looks great, the judges are thinking it’s going to taste great.  By including colorful or high contrasting colors or shapes, it makes it look less boring compared the previous 11 things they just tried.  The pasta recipe that uses with two kinds or pasta, black olive slices, two types of meat, and a broiler-browned top is going to look a lot more award-winning than the 11 family recipe spaghettis they just tasted.
 
Give it the Right Name.  Tables full of eating psychology research show that you taste what you expect you’ll taste. If someone says something is sweet, you start focusing on what’s sweet about the food.  If they say something is creamy, it seems to taste creamier to you.  You can make your Olympic entry look good by having it in a nice dish and making it look great (using contrast like browning, parsley, or whatever).  You can also give it a name that evokes what you want people to taste.  Calling your favorite dessert entry “Sugar Cookies” won’t be doing you a favor, but calling them “Vanilla Sugar Cookies” (because you put a drop of vanilla in the recipe) just raised the Las Vegas betting average that you’ll place higher in the sugar cookie race. ​

If you’re interested in how this might look in action.  Here’s an example.  There was a Casserole Cook-off at our mini-country fair this week.  Being from the Midwest, I love casseroles.  We were going to go to the fair that Saturday to ride on carnival rides, and my daughters said, “You should make something for the casserole contest.’
 
Step 1. Grab Ingredients. I took a basic boring crab casserole recipe off the internet, and defrosted about $3 worth of fake crab meat from the freezer.  I grabbed other stuff from the cupboards that would give it taste contrast or visual contrast.
 
Step 2. Add Taste Contrast.  I figured the judges would be eating lots of casseroles with pasta, rice, or potatoes as the starch.  I wanted to this to stand out a different.  I substituted soft bread cubes and sliced hard-boiled eggs instead of the pasta.  Then I put a cup of celery in it gave each bite taste contrast.  I would have sautéed garlic, but I didn’t think of it until I was backing out of the garage.
 
Step 3. Add Visual Contrast.  Sliced black olives – in the shape of rings – would have it some nice contrast.  Not everyone likes black olives, but they would be worth the risk.  I also finished the casserole off under the broiler to brown it for contrast.
 
Step 4. Give it the Right Name.  Instead of calling it Crab Casserole, I called it “Crab-a-gonza Casserole” which was silly given that there’s no actual crab in the recipe.  To take the silliness over the top, I put a little crab icon next to the name, and printed out a color name plate, in case they put the descriptions in front of entry (which they ended up doing).
 
Step 5.  Collect Your Prize.  This prize was larger than the first kitchen I had.  
 
 
There are a lot of other ideas you can use, but these will get you started on your journey to bring home the gold.  If you’re looking for ideas that work well for names or how to turn your comfort foods into cash and prizes, I’ve included the links to some scientific articles – including one called “Engineering Comfort Foods.”  [They are a bit detailed and boring, so don’t read them while driving or operating heavy machinery.]

​




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