When reporters go out on a limb

LeBron James should have been the unanimous MVP this year, but he didn’t get the vote belonging to Gary Washburn of the Boston Globe.

Washburn spent an entire column to defend himself using flawed logic. For example, he stressed that without Carmelo Anthony (for whom Washburn voted), the Knicks would not have made the playoffs. Yet, the same argument could be made about Kobe Bryant and the Lakers, James Harden and the Rockets and so on.

I just wanted to show how easily a reporter can negatively affect someone. Of course, basketball is a trivial example. Think how many times reporters have revealed the names and addresses of victims of crime or written about leaked information of national security?

And then there are no repercussions. Reporters hardly ever apologize and usually don’t get fired for “doing their job,” so to speak, no matter how egregious the error or lack of common sense. In fact, I wonder how many reporters do this just to sell a few more newspapers? One comment to Washburn’s story nailed it:

“This is another writer/media person trying to make the story about them rather than the sport they are supposedly covering. And, again it works. Gary Washburn gets himslf [sic] (and the Boston Globe) some publicity by making an absolutley [sic] ridiculus [sic] pick for MVP. This is exactly why writers shouldn’t pick any of the awards in any sport. They are clearly unqualified and typically have self serving motives.”

You should read the other comments of Washburn’s article. I don’t recall seeing anyone defend him. He should have said, “I was wrong, I know I can’t do anything now to change my vote, and I’m sorry to LeBron James.”

But we all know that would never have happened.

A restaurant’s last words

What a restaurant owner says “the food will speak for itself” or “we rely on word-of-mouth,” it’s their death sentence. On top of having good operations (pricing, staffing, quality, etc.), you have to do marketing. I know from my experience in restaurant consulting that a very, very small percentage of restaurants can survive on word-of-mouth alone.

Have you ever noticed that the most trendy or successful restaurants in any city still do a ton of marketing and advertising? And that the least successful restaurants continue to do nothing?

FEED Kitchens Breaks Ground on Facility

FOR IMMEDIATE RELEASE

April 3, 2013

Contact: Ellen Barnard

(608) 576-3734

FEED Kitchens Breaks Ground on Facility

(MADISON, Wis.)—Food Enterprise and Economic Development (FEED) Kitchens broke ground today on its planned food business incubator at Northgate Shopping Center with the hopes of opening its doors to local food entrepreneurs in September.

“We are so excited to have taken the next step in the process today,” Ellen Barnard, FEED Kitchens chair, said. “The groundbreaking signifies that we are getting closer to supporting more locally produced food for the community.”

The 5,400-square foot facility will include five commercial kitchens, with specialized equipment for baking; produce preparation and processing; and deli prep and meat processing.

FEED selected Engineered Construction, Inc, as the general contractor and Iconica as the architect. Construction is expected to begin immediately and conclude by August.

Major donors include The Madison Community Foundation, Madison Gas & Electric Foundation, A Woman’s Touch, Lotions Limited LLC, City of Madison Community Development Block Grants, Pleasant Rowland Foundation, Willy Street Coop and the State of Wisconsin through the Buy Local-Buy Wisconsin.

Currently, Madison College, REAP Food Group, Community Action Coalition, Yum Tum Organic Baby Food, Mad City Fry Guy Food Cart, Polly’s Preserves & Jams, Stubborn Mule Catering and Dean’s Xpress Catering are committed to using the facility.

The Food Enterprise and Economic Development (FEED) Kitchens will provide tools to help youth and adults who are disadvantaged, unemployed or underemployed develop skills that move them toward self-sufficiency. FEED will reduce hunger and increase the availability of healthy local food by providing organizations serving the hungry, gardeners and farmers a place to process excess produce that would otherwise end up in a landfill or compost pile. For more information, please visit www.feedkitchens.org

###

Resulting media coverage: