If this movie is playing in your area, be sure to check it out. You will not be disappointed.
What better way to get back into my blog than to post something about my wonderful wife? Carla decided that it was time to take the plunge and open a restaurant. I couldn’t be more excited for her and the team working on the project. The restaurant will be called Carla Hall’s Southern Kitchen, and is Carla’s “love letter” to her hometown of Nashville. It will feature Carla’s take on Nashville’s famous “hot chicken” and Southern sides.
The first Carla Hall’s Southern Kitchen will be in New York City. If all goes well, the second location will be here in Washington, D.C.; and then we’ll see where things go. The restaurant, as planned, will seat around 60 people at a time, and be quick-serve. Since the announcement, Carla has been getting a lot of positive feedback. Tim Carman of The Washington Post, write a really nice article on Carla’s restaurant venture.
To get the ball rolling, Carla has taken her restaurant idea to Kickstarter, the popular, online crowd-funding site, to attract backers for the project. Click here to learn more about the campaign.
Here is the proposed menu for the restaurant. Some of the sides will be added or deleted, based on season availability.
If you would like to join me in supporting/backing Carla’s restaurant project, please check out her Kickstarter page or you can click the button below.
Carla and her team worked on creating a number of fun rewards for backers of the restaurant. For instance, if you pledge $25 or more, your name will go on the “Founders Wall.” This wall will go up in every location that Carla and her partners open. There not be another Kickstarter campaign for the restaurant(s), so this is your chance to show everyone that you believed in Carla Hall’s Southern Kitchen from the start. Of course, the rewards get better-and-better as you go up the pledge levels. Here is a listing of the rewards.
Thanks for your support!
If you have followed my blog for a while, then you know that I’ve had up and down relationship with social media. I have experimented with a three-month social media sabbatical, time off for the holidays, and even going so far as shutting down all of my social media accounts for a year (with the intent of completely opting out). For one reason or another, I have returned to social media, but there continues to be a nagging urge to shut it all down — namely because of my concerns about security and privacy. News about the Heartbleed coding issue forced me to rethink how I manage my online security and password management. I’ll write more about that soon.
The latter issue, privacy, is something that I have been thinking about quite a bit lately. I have been pretty open here on my blog, and I am trying to decide the right balance between sharing thoughts and experiences that might be interesting or helpful to others, and deciding that some things are better left in my journal. Beyond this blog, though, is the growing elephant in the room — social media.
It is becoming increasing commonplace for people to “friend you up” on Facebook, or follow you on Twitter, Instgram, or Google+. The issue that I am struggling with, though, is the loosening of what it means to be “friends.” I don’t know if I am going through an Luddite phase, or becoming a grumpy old man, but I have started to rethink how I approach connecting to people and sharing details from/about my personal life.
One area that I feel needs a more clear line of demarcation is my personal and professional life and connections. I work with a great group of people, both immediately in my office, and extended connections in other office. I like my colleagues, and, as is often the case over time, I’ve gotten to know a lot about them personally and their families. That said, these relationships are, mainly, professional relationships. As much as we admire and care about our colleagues and their families, we don’t connect outside of work. There are a few people in my office that I do see outside of work, and consider personal friends. The question that’s been gnawing at me is how to handle social media connections with the colleagues that I don’t [routinely] see, or connect with, outside of work. After ruminating on this question for a few weeks, I wrote down the social networks that I frequent. I divided the list into personal and professional. This is what I came up with.
As you can see, the line of demarcation is pretty stark. I am sure that there is some overlap with services like Google+ and Twitter; but, for the most part, I decided that LinkedIn is the most appropriate social network to use with colleagues at work. There really was not a specific instance, individual, or occurrence that led me to this point.
Rules of Engagement
I decided that Facebook, for as long as I stick with it, should be limited to people that I interact with socially/personally. That means I am going through friends list on Facebook, and disconnecting with anyone in my office or workplace that I don’t regularly interact with outside of the office. It’s not an indictment of those people. It’s simply a matter of my desire to have some distance between my personal life and everything else. This means that I will also be reviewing people in my Facebook friends list for mutual connections. I get a number of friend requests from people that read this blog, or meet my wife and find me online. There may be circumstance where I meet someone, and he/she doesn’t know anyone that I know, and we connect on Facebook. That’s different because we’ve met and agreed to connect. I haven’t accepted friend requests from random people. Even if someone has at least one mutual friend, I also don’t blindly accept friend requests if there is not context. Oh…I also don’t accept requests from people that I didn’t care for ‘back in the day.’ I firmly believe that people change over the years. I know I did. Nevertheless, if I didn’t like your ass in high school, I am really not all that interested in connecting on Facebook to see if you’ve changed in 30 years. Carry on.
I think that the decision about Facebook connections should make how I use LinkedIn pretty apparent. If we work, or have worked, together, we should connect on LinkedIn. If we went to school together (thinking primarily undergrad and law school), then we should connect on LinkedIn. If we work in similar industries, or potentially could be a professional resource for one another, we can connect on LinkedIn. I am pretty reasonable about accepting connections on LinkedIn, but I do draw a line when it seems that people are adding me simply to pad their connection numbers, or they work at a regulated industry,and looking for an “in” at my agency. Those people are pretty obvious, because they, like random people on Facebook, have no mutual connections.
Twitter, Google+ & Instagram
For the time being, I am going to leave those networks open. Most of the things that I post on Twitter, Google+, and Instagram are not personal. I use Twitter mostly as a news feed, of sorts. I engage on Google+ more for networking and exchanging ideas with people in particular fields — namely photography and technology. Additionally, it is very easy to control, or limit, who can see what I post on Google+. Finally, the images that I share on Instagram are so random that I don’t fear that anyone could piece them together and know my life.
So, there it is. I may come back to this post and edit or fine tune, as necessary. If I sent you this link, it’s probably because you want to know why I have “unfriended” you. I hope that you understand.
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Congratulations, Carla, on producing another beautiful cookbook. Of course, being married to Carla makes me biased; but I am serious. Carla’s Comfort Foods: Favorite Dishes from Around the World is a very creative, useful, and visually appealing book. Just as she did with the first book, Cooking with Love: Comfort Food that Hugs You, this book has a great mix of delicious recipes intertwined with personal stories that provide context for the recipes. Carla instant cash advance payday loans online also provides useful tips throughout. I would be remiss if I didn’t also give a huge shout out to Genevieve Ko, who has helped Carla pen both books. Genevieve is a fantastic cook and writer; but, more importantly, a beautiful and incredibly warm person. I am very proud of what Carla and Genevieve have put together.
A Few Pages from Carla’s Comfort Foods
photo credit: Greg Powers Photography