At some point when I was 4 or 5 we moved to 2117 Mckenzie. Our next door neighbors were the Stinsons (who for some reason unknown to me) we did not like and the millers who we liked with very much. The Millers had two daughters-Meta & Kay-one older and one younger than me they were my playmates until I went to north waco elementary school which was in September 1942-when I was almost 6 1/2. During the summer Meta would get out her dad’s rods and reals and we would cast from the front porch as far as we could which was about 25 feet. there was a rail on the porch and we had to cast over the rail. Once–when we were competing for distance–Meta (probably as competitive a women’s libber as I have ever known) reached back and with all the strength she could muster swung her rod and he me up side the head knocking me off the porch and onto my head on the sidewalk–I can still see those stars & my head has never been the same since. Gary was born in Hillcrest hospital on February 13, 1941 while we lived at 2117.
Mrs. Dudley, a sweet white haired lady was my first grade teacher and all the other kids and i adored her. I still have a group picture of my first grade class which included Ron Linam, James Balch, Betty Smith (my first girl friend), Janie Williams (my second girl friend) and about 18 other-there were 20-22 of us. There was no pre-school and no free kindergarten so very few kids started school until the first grade. We still had no car–so Shirley and I walked the block to school and daddy road to work with a co-worker at Stratton-Stricker furniture. at this point daddy did not sell, but delivered, hung draperies, moved furniture within the store, laid a lot of linoleum, and laid carpet. I remember going with him a time or two and realized, even at that young age, that this was hard work.
The japanese bombed pearl harbor on December 7, 1941, and, since I was 5 years old I should remember, but I don’t. However, I do remember when the newspaper issued “extras” to highlight significant events. Many people didn’t have radios-very, very few had telephones (and party lines at that) so the newspaper and word of mouth were the principal sources of news. I think I should cut this off-this paragraph has gotten much too long!
Thanks for the reminder of the Battle of Adwa and its profound significance.
Switzerland–a land of visual treats
Farewell to Switzerland for Now
A fabulous expat ride in Switzerland is coming to an end for me and my family. Like many expats know, moving to a foreign country is loaded with waves of opposing emotions. However, after assessing our ride thoroughly it has been completely worth the blood, sweat, and tears of moving to Switzerland. Three things stand out for me: enjoying Switzerland’s unparalleled natural beauty, opportunity for personal growth (even if somewhat painful), and friendships forged in mutual ups/downs of adjusting expatriate life.
I think my fellow adventurers would agree that our number one joy of living in Switzerland is the unbounded beauty of this small country. I actually have a Pinterest board named Beautiful Switzerland. Almost everywhere you look, there is a feast for your eyes. Only while in Switzerland, I become a professional photographer! It is an amazing transformation. You don’t…
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At home on the road…in Addis Ababa
There are many restaurants and cafes established either by an expat to bring their home to another land or a native whom have been abroad for a while brings a foreign experience to their motherland. Positively all these contribute in making up Addis Ababa as an interesting African arena that provides a little bit of everything from all around the world.
Having breakfast in Addis Ababa can be an exciting experience as there are two choices either to relish in the very filling traditional Ethiopian breakfast or to step out of the ordinary and enjoy a simply delightful breakfast for celebrating positive culinary fusion.
Personally I prefer to enjoy a destination through simple little eateries, patisseries, bakeries or bistros rather than hugely sophisticated restaurants that can be as far as the actual destination – unreachable for many locals. As a firm believer that a destination can be enjoyed through as…
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Greetings from Chloé Perrin-Macgaw
You may be on an expatriation of limited duration or an indefinite time; however, the truth is that no one knows certainly what the future holds. The fact that you are living in a different country from the one in which you were raised is a testament to this reality. Sometimes an employment assignment continues for longer than expected or is cut short unexpectedly. Therefore, jump all the way into your new home and location. As a child, I moved often in the United States with my parents. Exasperated at one point, I asked my Mom in a sarcastic manner “well, how long are we going to live here . . .two years?”. Her wise response, “you will only be happy if you act as if you will live here for the rest of your life”.
Relocating to a new country can…
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May 14, 2014 5:45:29 PM
When EHL’s Executive MBA Class received their first significant writing assignment this past September, they received a jolt—it had been some time since they had to write an essay to a high and exacting standard. Dr. Marc Stierand made it clear that he didn’t want to receive the kind of quick-and-dirty writing that passes for sufficient in many business settings. Ecole hôtelière de Lausanne employers expect crisp-thinking, clear-writing leaders, and Stierand’s expectations were high for this first writing assignment. For some in the EMBA Class of 2014, the assignment was a blast—like the icy waters of Lac Leman, swimming in early Spring!
Hearing the challenge was Laura Zizka, veteran instructor and longtime faculty member. Having worked with hundreds of EHL students – both native and non-native English speakers – Laura had seen this reaction before. Without hesitating, she sprang into action, revising her Business Communications seminar and workshop to directly address the needs of the Class of 2014. The next several hours she spent preparing everyone to meet Dr. Stierand’s high expectations for his Economics of F&B Hospitality coursework.
For the Class of 2015, Laura Zizka has bold plans that include September sessions on writing skills and January sessions on oral presentation skills. Laura’s devotion to Ecole hôteliere de Lausanne student-scholars and, in particular, our EMBA in Hospitality Administration candidates reminds me of a somewhat-obscure jewel of a Jimmy Buffett song about a chance encounter with a street sweeper —“It’s My Job”…
Till the lights go on and the stage is set
And the song hits home and you feel that sweat
It’s my job to be different than the rest
and that’s enough reason to go for me
It’s my job to be better than the best
and that’s a tough break for me
It’s my job to be cleaning up this mess
and that’s enough reason to go for me
It’s my job to be better than the best
and that makes the day for me
Demanding excellence, delivering excellence. It’s an honour for me to work with Laura Zizka, a leader by example.
Never one to rest for long, these days Laura spends her “free time” completing a PhD in Management from Walden University with an emphasis on communications in the hospitality industry.
Je vous remercie, Laura Zizka!
“Chefs’ personal creativity is often guided by intuition, whilst innovation is a process of social evaluation, greatly dependent on the perception, knowledge and value judgement of the testers”—concluded Ecole hôtelière de Lausanne Assistant Professor of Service Management, Marc Stierand and his fellow researchers, Viktor Dorfler and Jillian MacBryde from the University of Strathclyde Business School.
The March 2014 issue of Creativity and Innovation Management features a special section on facilitating creativity and innovation in hospitality organizations, Dr. Stierand’s specialty.
In “Creativity and Innovation in Haute Cuisine”, Stierand, Dorfler, and MacBryde describe what they learned from in-depth interviews with chefs from noteworthy restaurants in Michelin’s Guide Rouge and the Gault Millau restaurant guide. The specific challenge of this study was to examine the nonlinear nature of innovation which is often described as a straightforward, sequential process.
In concluding the authors noted that:
the ‘personal creativity part’ of the innovation process is an embodied experience that is often guided by intuition and that the ‘social evaluation part’ of the innovation process always depends on the perception and knowledge of the domain gatekeepers to recognize the quality of an idea.
Marc Stierand joined the Ecole Hoteliere de Lausanne faculty in Fall 2013; he teaches Economics of Food and Beverage Hospitality in EHL’s Executive MBA in Hospitality Administration programme, emphasizing the role of innovation.