WINTER NEWSLETTER 2013
  
In This Issue
  
  Obesity - A Global Health Crisis
Obesity Picture   
According to a report published in The Lancet, obesity may be a bigger health crisis globally than hunger, and the leading cause of disabilities around the world.
Nearly 500 researchers from 50 countries compared health data from 1990 through 2010 and it revealed what they call a massive shift in global health trends.  Per Ali Mokdad, co-author of the study and Professor of Global Health at the Institute for Health Metrics and Evaluation at the University of Washington, "The world is now obese and we're seeing the impact of that."
The report revealed that every country, with the exception of those in sub-Saharan Africa, faces an increase of 825 in obesity rates in the past two decades.  Middle Eastern countries are more obese than ever, seeing a 100% increase since 1990.  The health burden from obesity now exceeds that due to hunger, according to the report.  For the first time, noncommunicable diseases like diabetes, stroke, and heart disease top the list of leading causes of years spent sick or injured.
People are living longer than projected in 1990 - 10.7 more years for men and 12.6 more years for women.  But for many, the quality of life during those years is not good.  On average, people are plagued by illness and or pain during the last 14 years of life, according to the study.
from The IFT Weekly - December 19, 2012
  
 
From The Trenches
 
 
Mike O'Hare Photo   
by Mike O'Hare
 
There was plenty of "good cheer" at the AACT (American Association of Candy Technologists) holiday party on December 14, 2012.
My wife, Ana, and I enjoyed this annual event at Cafe la Cave in Des Plaines, and it was very festive.    We shared a table with a group from the Jelly Belly Company, and I had a chance to talk with Anthony Habib and his wife.  Anthony had worked at Dae Julie Candies in the past, and it was great to catch up with him as I made my first sale of gelatin to him when he was there back in the mid-90's. That was a very exciting sale for me.
The dinner was excellent!  Ana enjoyed the pan seared snapper while I dug into a Kansas City strip steak broiled to perfection.  Our table was on a lucky streak when the raffle results were announced.  Ana and I won a pocket camera and others at the table won some nice prizes, too.  A DJ set the atmosphere for dancing after dinner as each table lined up to pick up some of their favorite candies which were donated to the AACT, and this added to the fun.  Thank you to Laura Christian and her team who put together a wonderful event.
Foodies' Night Out 

The Dawson Sales team decided to celebrate the holidays in true foodie fashion by experiencing one of the culinary hot spots in Chicago..........Chef David Burke's Primehouse at the James Hotel. 
David Burke truly loves foods and wines from many different cultures and searches for innovative ways to bring unique, fresh cuisines to his restaurant patrons.  He travels all over the United States and the world to taste new dishes and stay inspired about different regions and cultures and their food customs.
The Primehouse features sleek modern decor with an enviable wine collection displayed front and center in elegant wood and glass wine racks.  The wine and cocktail list is extensive with offerings from wineries all over the US, Europe, Australia and New Zealand. The house specialty drinks that are offered are extraordinary combinations of top shelf liquors with unusual fruity and/ or savory notes added.  We had some delicious sparkling champagnes to start along with some "stones" of Ahi tuna that we cooked right at our table on a searing hot block of Himalayan salt.  The tuna was served with a spicy chili bean sauce.  We also indulged in the bacon "sticks" flavored with pepper and maple syrup. David Burke - Ahi tuna
The Caesar salad is made up from fresh ingredients tableside with specially prepared eggs, anchovy paste, Dijon mustard, olive oil and coarse grated aged Parmesan cheese.  We split one salad among three of us and it was very satisfying.  On the entree side, the Primehouse is known for its special reserve, Himalayan salt dry aged steaks.  These steaks are aged anywhere from 28 to 75 days in a special curing room that is temperature and humidity controlled with a wall of Himalayan salt blocks that tenderize and flavor the steaks to perfection.
David Burke Aging Room A butcher comes in daily to prepare the cuts of meat that will be needed for the day's entrees and to keep the aging room stocked.  A wonderful array of vegetables and starches are offered to accompany the entrees.  They range from artful innovations such as parmesan and herb crusted roasted fall squash to comfort foods such as mac 'n cheese carbonara style.  The meal is prefaced with a perfect signature popover served in a tin cup. As if all of this isn't enough, the dessert offerings are both exquisite and fun.  We opted for the Kickin' Donuts with three delicious fillings that you use to fill the round donuts that taste very much like New Orleans beignets, and we finished up with the Lollipop Tree of cheesecake lollipops served with raspberry whipped cream.  For an unforgettable gastronomic adventure, we highly recommend David Burke's Primehouse!  Check them out at www.davidburkesprimehouse.com.
  
  
   David Burke Lollipop Tree
WORKPLACE TRENDS
DO LONG HOURS MEAN BETTER RESULTS?

 

It's an unfortunate reality that efficiency often goes unrewarded in the workplace.  For a study that was originally published in 2010, three researchers, led by Professor Kimberly Elsbach at the University of California, Davis, interviewed 39 corporate managers about their perceptions of their employees.  Those employees who were seen at the office during business hours were viewed as highly "dependable" and "reliable".  Employees who came in over the weekend or stayed late in the evening were seen as "committed" and "dedicated" to their work.

One manager said, "Working on the weekends makes a very good impression.  It sends a signal that you're contributing to your team and that you're putting in that extra commitment to get the work done."

  

The reactions of these managers are understandable remnants of the industrial age, harking back to the standardized nature of work on an assembly line.  But a measurement system based on hours makes no sense for knowledge workers.  Their contribution should be measured by the value they create through applying their ideas and skills.  Many organizations are actually undermining incentives for workers to be efficient.  If it is just a matter of putting in "face time", workers can do that by doing things that are not work-related in the office. 

As an employee, the solution is a fairly simple one.  Instead of counting the hours that you work, judge your successes by the results you produce.  Did you come up with a new idea to solve a sticky problem?  Did you write a first draft of a report that is due next week?  Real accomplishments and not hours are what ultimately drive your organization's success. 

Here are a few general tips that professionals across all industries can use to improve their efficiency.  Limit internal meetings to be shorter and more productive.  Try to avoid meetings that you suspect will be long and unproductive or make it clear that you can only stay for 60 minutes and will then have to leave to deal with other pressing obligations.

Use the OHIO principle for dealing with e-mails - only handle it once.  When you read an e-mail, decide whether or not to reply to it.  A large majority of e-mails do not require a response and are actually extraneous.  Do not let them clog your inbox and waste your time.

Write faster by starting with an outline.  Follow that with a rough draft, knowing that it won't be perfect.  Then, decide if this particular document needs to be A-plus work or if B-plus will be good enough.  Don't waste time creating A-plus work when B-plus is good enough.  Use the extra time to create A-plus work where it matters most.

As you become more efficient, you may need to forge a new relationship with your boss and earn your boss's trust that you can accomplish your work in less time.  You can ask your boss to weigh in and help you prioritize a list of short-term assignments and long-term goals.  You and your boss should come to a consensus about the metrics to be used to measure performance. 

A change in focus from hours to results may be a challenge in some organizations, but your boss is likely to be receptive if you are willing to be held accountable for results and you are able to show that you can consistently turn in high quality results and achieve established goals.  Certainly, there will be times when additional hours at the workplace are needed but, by emphasizing results and working efficiently, you can maintain necessary balance in your life  and give yourself a fruitful mental break, bringing great benefits to both you and your employer.

from THE NEW YORK TIMES - OCT. 7, 2012 - Robert C. Pozen

 



BROKERIZE YOUR BUSINESS
WITH DAWSON SALES COMPANY!
Health and wellness, functional foods, superior flavor and convenience continue to be dominating trends in the food industry.  Bringing together the right ingredients and resources to make your products stand out in a dynamic market place can be a daunting task.  Working with a partner that can bring a wide array of ingredient lines, many years of experience in the industry, a strong commitment to each customer and a history of going the extra mile can put the fun back into product development.  Dawson Sales Company is just such a partner.  Contact us to learn how you can BROKERIZE your business and take it to a higher level.



DAWSON SALES COMPANY
2015 Spring Road - Suite 275
Oak Brook, IL  60523
p: (630) 203-8174   f: (630) 203-8171
Lynne Noren    

Articles selected and condensed by Lynne Noren.
  

Dawson Sales Company | 630-203-8174 | lynnenoren@dawsonsales.com | http://www.dawsonsales.com
2015 Spring Road
Suite 275
Oak Brook, IL 60523




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