Showing posts with label Lunch. Show all posts
Showing posts with label Lunch. Show all posts

Tuesday, 29 October 2013

I teach moral judgment at Melbourne Business School in Australia. The audiences I address range from MBA students to C-suite executives. Every time I present, no matter who is in the audience, there is one moment when I have the complete attention of everyone in the room. It is when I tell the story of what happened to my father when he was a 16-year-old concentration camp prisoner under the Third Reich in the summer of 1944.

My father was a slave laborer working on a railroad construction site. He spent most of his long days carrying heavy steel rails up a hill, over and over again. After several months in the labor camp he started to doubt that he had the strength to keep going, fearing instead that he would perish along with so many others he had known.

One early morning during roll call an SS sergeant walked up to my father's section and yelled, "Which one of you young inmates speaks German?" My father raised his hand. He followed the officer, and saw a man waiting for him in a long leather coat. My father panicked. "What have I gotten myself into?" he wondered. The man had the dark and neatly dressed look of a Gestapo officer, and my father was sure he had made a very bad decision.

But then the man introduced himself. My father was stunned. He had been nothing but a number for months; no German had ever bothered with the basic decency of an introduction. The man explained that he was a civilian engineer who needed an assistant for his work. His job was to conduct a survey for a new road through the forest, so he needed someone to help carry the equipment. My father immediately understood that this job would be much easier than carrying steel rails. They headed off into the forest to begin their work.

As they walked side-by-side through the forest on their second afternoon of work, the engineer said to my father: "I can see what a horrible situation you are in, and I want to do something to help you." He went on to explain that while he couldn't assist him openly, he could obtain some food for him. He told my father that there was a barracks in the woods where he ate his lunch with the SS officers. He had hidden some food in a corner, under a bench, knowing that the building would be empty at the end of the day.

Towards evening, as they neared the perimeter of the camp, the engineer pointed to the barracks. My father hurried to the far corner of the dark building. As promised, under the bench he found foods he had not seen in months: chicken, rice, milk. He drank the milk, took some quick bites of the food, and put the rest in his pockets to share with his friends in the camp.

Dr. Jill Klein earned a doctorate in social psychology from the University of Michigan and is currently a business professor at Melbourne Business School at the University of Melbourne. In "We Got the Water," Klein shares her family's harrowing experience as prisoners at Auschwitz concentration camp. "We Got the Water" (April 2013) is available at Amazon.com. For more information, visit http://www.wegotthewater.com/.

For the two extraordinary weeks that he worked with the engineer, my father supplemented his daily intake of stale bread and putrid watery soup with food stolen from the SS kitchen. As the days passed, he grew sturdier. The boost to his wellbeing was more than physical: The fact that this German cared enough to take great personal risk to feed him restored some of my father's faith in human beings. Indeed, my father credits the engineer with saving his life.

As everyone in the audience is sitting there wondering whether they would have been as brave and compassionate as that man had been, I state a critical point: the engineer was making a moral judgment about how to treat his labor.

It is unlikely that any of us will ever be faced with such a stark life-or-death decision — remember that the engineer's generosity and courage could easily have cost him his life. Yet executives often make choices that help or harm others in significant ways. For example, when trade-offs are made regarding worker safety, or when decisions are made concerning healthcare insurance for employees, lives are on the line. And sometimes, under the pressure to make our quarterly numbers or to get a task completed on time, compromises are made and corners are cut.

Bad moral judgments are commonly due to our tendency to frame problems too narrowly. Often our boss or our board provides this framing for us. But when facing moral decisions, narrow frames are dangerous. Instead, widen the frame be asking how your decision will affect the business and its reputation in the long term. Consider how your choices will affect your sense of yourself as an ethical individual and as a role model for others.

I often wonder about the final days of the civilian engineer. As he took stock of his life — the deeds he had done and the choices he had made — was he consoled by the knowledge that he had once shown such generosity to a young and desperate boy? Did he, I wonder, know that he had done something of great moral significance? Did he perhaps fear that he had not done enough? And did he, in the end, feel that he had made choices to be proud of?

We are unlikely to ever ask ourselves a more significant question than that last one. When we face real moral quandaries, we should look for the broadest of frames, and there is perhaps no larger frame than wondering how we will judge ourselves as we near the end of our lives. So when the pressures of business are pushing you towards an ethical misstep, try to remember the engineer who did his job with such extraordinary moral courage. If he could risk his life for my father, then we can overcome the constraints of tight budgets, quarterly pressures, and demanding colleagues.

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Power Lunch: How Do You Treat Your Employees?
Jill Klein, University of Melbourne
A vignette from a concentration camp provides a lesson in business morality.


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Thursday, 3 October 2013

2. Black+Blum Lunch

This box is designed to feel more like a ceramic bowl, and it’s definitely one for grown-up packed lunches. A fork clips to the outside, and the lid comes in a choice of three colours. It snaps tightly to keep food fresh, and there’s separate space inside for a dipping sauce.

£14.99, lifeonthego.co.uk

3. Nude Food Movers Rubbish Free Lunch Box and Skin

Within the skin is a clear box cleverly divided into compartments to eliminate the need for extra packaging: there’s space for fruit, a belt that holds an  ice-pack or stops sandwiches sliding, and containers that you can remove.

£20, johnlewis.com

4. Crocodile Kids Lunch bag

If your child would find a separate bag easier to carry than stuffing a box into their schoolbag, Cath Kidston has two options. The other design is vintage  daisies; this one fits the bill if you’re  looking for fun but not too cutesy.

£14, cathkidston.com

5. Packit mini

A clever idea: store the bag flat in your freezer until you need it, and it will keep food cool for up to 10 hours, dispensing with the need for ice packs. The makers, TrendyKid, say the PVC is eco-friendly and the materials used are lead-free and non-toxic. Also comes in grey.

£.9.99, amazon.co.uk

6. Joules horse print

The Joules lunch bag selection is  geared for slightly older school children; a proper print rather than cartoon design. But it’s designed very much with  children in mind – machine washable at 30 degrees, which is exactly the kind of aesthetic a parent wants in a lunch bag. Comes in shark or flower prints too.

£14.95, houseoffraser.co.uk

7. Aladdin Bento Food Flask

It’s more expensive than the average lunch box, but that’s because it does so much more. Double-wall insulation means food stays hot for up to five hours and cold for up to four. They promise the lid is 100 per cent leak-proof, so soup is an option (and the container is microwave-safe). Inside, the division allows space for a salad too.

£22.99, johnlewis.com

8. Bee bag

This lunch bag is super-cute but  practical too: it comes with a water  bottle, and triple-layer thermal insulation to keep things cool. This sounds a little extreme, but Smash is an Australian brand, and it was designed for wild climates. (The stockists Becky and Lolo also have bags that can be personalised.)

£12.96, Beckyandlolo.co.uk

9. The Beatles Yellow Submarine

Reviews say it fits child-sized portions, but you’re paying for the novelty here, make no mistake. It’s an embossed tin, complete with Ringo, Paul, John and George. Choose this, and you will make your child the coolest in their class .

£17, amazon.co.uk

10. Red Elephant by Blafre

This box by Norwegian designers Blafre is (naturally) retro-inspired, and the range of illustrations is attractively  non-garish. The metal clip should be easy for children to work with, and not too cumbersome to carry.

£12, nettlegreen.co.uk


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Friday, 27 September 2013

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Italy is full of passion and generosity. Whether it's parmesan, balsalmic vinegar or even an espresso, Italians are eager to share both their goods and their story. And that's why we weren't planning on making a film while dining at Osteria Francescana in Modena. But when the restaurant's chef sat with us as we ate and shared his passion for his food, his journey and his country... we couldn't resist. The lunch was something like we've never experienced before. And we couldn't wait to share.

Lunch with Massimo from The Perennial Plate on Vimeo.

For more videos and recipes visit http://www.theperennialplate.com/ Video created in partnership with Intrepid Travel

Follow Daniel Klein on Twitter: http://www.twitter.com/perennialplate

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Sunday, 11 August 2013

    IRVINE, CA, August 04, 2013 /24-7PressRelease/ -- One of the OC's most popular, critically acclaimed Indian restaurants, Clay Oven in Irvine, has announced a new rotating lunch menu with most items under $12.95. Executive Chef/Owner Geeta Bansal, who travels the globe meeting with world-famous chefs to "bring their secrets to her kitchen," said that the menu will emphasize the use of fresh, seasonal, high-quality ingredients at affordable prices.
Guests can expect to enjoy Geeta's award-winning version of traditional dishes including Tandoori Chicken, Tilapia Curry, Lamb Kofta Vindaloo and Chicken Masala. Each dish comes with freshly baked naan (traditional Indian bread), rice and vegetables. Among the desserts are seasonal fruit cr?me br?lees and Pistachi0 Kulfi, a "traditional Indian Subcontinent ice cream" to satisfy those sweet cravings on a hot summer afternoon.

"I'm delighted to announce my new rotating lunch menu and look forward to sharing my modernized version of Indian cuisine, which makes great use of sustainable, seasonal, local produce as well as the highest quality lamb, fish, beef and chicken available," said Bansal.

Bansal's food reflects her mastery of classic Indian cuisine with a modern spin and guests can count on her keen culinary skills and diverse gastronomic repertoire, a result of her extensive world travels. Clay Oven is located at 15435 Jeffrey Road, Irvine, CA 92618; (949) 552-2851. Visit http://www.clayovenirvine.com.

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