Story of the Week - Dreams of Tea
May 31, 2009
The Charming Tea Bar
Last year a wonderful thing happened, a new Tea Bar came to my town of Chestnut Hill. I LOVE tea and so I was very excited and I went racing down there at 8 AM on the first day it opened!
I loved the Tea Bar right from the start. It’s an adorable charming place with a lovely little garden. What I found was not just wonderful tea, but a wonderful tea creator who had actually quit her high paying corporate job and gone out on her own to do something more fulfilling. A woman after my own heart!
Tea Bar Owner, Pam
I loved Pam immediately and I began to regularly frequent the Tea Bar. I made it my personal mission to try every single tea, but I failed miserably at this because I got to love certain teas and couldn’t move past them. Oh well, the life of a tea taster can be fickle like the muses themselves.
Pam and I became good friends as we share alot in common. We are both entrepreneurs who care alot about doing business well and creating something good for our community. I offered to tell stories to promote the Tea Bar and Pam agreed and we began our first venture of the “Summer Storytelling Series” which was quite a hit.
Storytelling at Tea Bar
All of my wacky story characters were able to come out and play at the Tea Bar. Folks enjoyed the presence of Madam Olga, Psychic to the Stars who did Tea leaf readings. Madam Olga is a bit fiesty however and maybe some folks got more than they bargained for when they asked questions!
We also had a visitation from Zizzi Love Goddess. The Tea Bar was filled with the scent of love and chocolate and afterwards one of the audience members suggested that a tea be created in the love goddesses honor. Little did I know that Pam was listening from the other room and a week or so later she called me to come try something. Much to my astonishment, she had created a very special “Love Goddess Tea” blend which had all of my favorite ingredients! And she didn’t even know what I liked.
The Love Goddess Blend is Lavendar Earl Grey tea with rose petals. Wow! It knocks your heart right open. She packaged it up beautifully with a heart shaped label and it’s been a hit at the Tea Bar ever since.
In case, you’re interesting in tasting it, you can find the special Love Goddess blend here: https://thehillteaonline.com/handblended_tea_store.html#
The best part about my friendship with Pam though is that she is an amazing business woman who really puts alot of time and energy into making a great business and serving her community at the same time. In addition to sponsoring my Storytelling performances, she has hosted shows of artists and musicians, plus hosted workshops, networking events, wine classes and created her own book of tea recipes. Talk about a go-getter, Pam is unstoppable! I love going down there for tea because every week she has a new idea. And because I know she puts her ideas into action, it’s alway fun to see what she’s ‘brewing’ up (couldn’t resist the pun).
This is a woman who took a risk and went for her dreams. It’s not easy to leave the corporate world in general, but very few would have the courage to leap into a dream about tea and make it work, but she has. We’ve been talking for awhile about how she can use this successful business model to help other women build their own dreams.
I’m proud of you Pam for what you stand for in the world and for taking a risk! Thank you for being who you are - a wonderful listener, the tea blender extraordinaire and a good friend.
If you’re reading this and you’re inspired to know more about Pam and her dream of tea, check out her blog at: http://www.thehillteabarblog.blogspot.com/
- Tea Love
And definitely try the Love Goddess brew, it’s magical. Love definitely comes in through tea :>)
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Top Business Skills For Our Future, Part 3
May 24, 2009
This is the third part of my three-part survey of leaders from around the world who answered this question: “Everyone is concerned about how to survive in these tough times, but YOU are someone that lives bigger than just these times. When you peer into the future, what is the number one skill you see that we need for the future?”
From Jeff Simpkins, Charlotte NC
The number one skill is to constantly feed our minds with material that reminds us that we can do whatever it is that we want to do and are able to picture ourselves accomplishing. What that means is to make a decision about what it is that I want to do. Where do I want to be? What do I want to accomplish? All of those are questions that point to destination. Choose the destination, make the decision to get there and just make little decisions along the way. Every minute you invest your time, money and energy, ask yourself does this get me to my ultimate destination? If yes, then it means you’re taking one step towards where you want to be. If the answer is no, then you probably shouldn’t do it. this is a really easy formula for getting laser focused. Many people understand the theory but not the how. This formula makes it very easy.
President, Community Bank Consulting
www.CommunityBankConsulting.com
From Jennifer Zoga, Chestnut Hill, PA
I believe the number one skill that one needs in this tough economy and in the future is the skill of being able to recognize that it is the right time to act. When the economy slows, people tend to retreat, to lose momentum, to settle for inertia. Fear of failure or self-doubt makes it so easy to wait for options to expire. The boldness of understanding your core values, your direction and having the faith to leap into the unknown is required but then it is really the skill to quickly and simply ACT! I am constantly try to master this skill in my charity work, in my relationships and in opening a new business. It is indeed a very difficult skill to master!
Founder, Good Food Market
www.goodfoodmarket.net
From Miriam Battson, Seattle, WA
There are a number of skills I feel are important, however adaptability with holistic focus consistenly pops to mind. If we want a different future, we need to try new things and consider doing things differently to get a new result. Those who are unwilling to accept change and adapt to it will be left in the dust. As an example, when we look at who our actual clients are (Pettibon Chiropractors) we could simply focus on selling to them. Instead we are looking at delivering quality products and services that will help bring patients to their doors, who are looking for spinal rehabilitation where traditional chiropractic has not delivered the promise of health. In helping our clients succeed, so too will we.
Marketing & Sales Director, The Pettibon Institute
www.pettiboninstitute.org
From Pamela Learned, North Wales, PA
My one thing is to anticipate what change will mean for your clients, and your company. As a marketer in today’s climate, all of last year’s rules are obsolete. I scan the horizon constantly to understand how change will benefit my clients and my organization. I care about productivity, but that is a ground rule
The larger question is more complex: How can I meet my clients needs with fresh ideas and measurable results? How can I keep my staff, who are responsible for daily details, current, so I am not the only innovator on the team?
I seek out ideas about change from diverse sources. For visual clues, I check out Pantone Color Institute’s color forecast, which typically reflects economic and social trends. I read the titles from bestseller book lists (what does our fascination about vampires and knitting tell us about today?) I watch advertisements on TV to see how we are changing graphically: UPS whiteboards, Charles Schwab’s animated illustrations, and swirly, girly car and office supply ads.
I listen to podcasts about writers, designers, and more to identify cultural trends. I have watched blockbuster museum shows such as Renoir’s watercolors dictate design for over a year. I highly recommend www.studio360.org, which tracks tends like this in music, art, and writing. For now, I see a return to personal connections, a willingness to blatantly sell to women with the color pink (which I don’t personally agree with) and much more.
On the business operations level, I see seismic change that I’m still sorting through. The concept of Social Entrepreneurship fascinates, me, especially as someone who has always served businesses that serve a specific, local community. The localization of services using Internet technology is my next horizon.
President, Word Work, Inc.
www.wordwork.com
From David Jehlen, Champions Gate, FL
I believe that the number one skill that each of us will need to embrace and practice is the ability to distinguish between what is real and not for real for us. Most of us have been told what we need to DO to win the game of life. We’ve been beat over the head with advertisements, products, procedures, gurus, second uncles and even a government which with good intentions (usually) want us to fit in, play it safe and not think to big. I mean after all, we don’t want to be disappointed do we? Many of us have been so inundated with minutia that we really don’t know who we are anymore.
The ability to know what is real, what is true for us is what will allow us to express our highest and best. By listening to our own voice and then sharing our own unique perspective and gifts with others, we are in the ultimate position of serving, ourselves and others. There is a real silver lining in the clouds of doom and gloom. Many of us will understand, perhaps for the first time that stuff, status and arrogance really can’t add appreciable value to this experience we call life, at least not by themselves.
We are entering a new era where success will not be determined necessarily by education, career longevity or bull-headed determination, although some determination can be a positive attribute. Instead success will finally be measured by our own inner happiness, by our ability to stay in a monogamous relationship with our authentic self. However, this is not just an inside job, the real abundance, the juice of an exhilarating life can only be extracted through expressing our reality, our truth through service to others.
By sharing who we are at the deepest levels with those who resonate with our offer, we will experience more abundance, money, fun, deep satisfaction and even stuff (if we want it) than we ever could have in the old paradigm. Yes, it’s finally time to just get real.
The Dream Liberator
www.radicalbusinessmakeover.com
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Story of the Week - Sweet Success
May 18, 2009
By Leah Call, Reprinted from Grit Magazine
Suzanne “Sibby” Sebion is passionate about organic, farm-fresh food and living a natural, simple lifestyle. She’’ also passionate about revitalizing her community and saving the family farm. This southwestern Wisconsin woman found the perfect outlet for her passion – ice cream.
In 2001, Sebion began producing Sibby’s Homestead Organic Ice Cream. It’s free of preservatives, chemical additives and genetically engineered ingredients, and it is soooo good! Today she makes her custard-like organic ice cream daily at the 3,500-square-foot homestead creamery she built on the farm that has been in her family for 150 years.
A parcel delivery truck driver for 19 years, Sebion saw firsthand the growing organic movement in Wisconsin’s Kickapoo Valley, and she wanted to be a part of it. With roots in dairy farming, her thoughts turned to ice cream, and, with some help from University of Wisconsin-Madison dairy science professor Dr. Robert Bradley, she created the perfect recipe. Certified 100 percent organic, Sibby’s uses fresh organic cream from local farmers, organic cocoa, organic egg yolks and pure organic vanilla extract.
With the perfect recipe and a few pints of her handmade ice cream, she hit the road to market her product. “I bought a deep freeze and would go to Madison and Milwaukee once a month and deliver to food co-ops in La Crosse and Winona,” Sebion says. She continued that practice until she had enough customers to attract a distributor.
yummy!
Sibby’s has come a long way since that first trek to Madison. Though she oversees everything, Sebion has a manager to handle much of the production and make ice cream five days a week.
Sibby’s Homestead Organic Ice Cream can be found in food co-ops and natural food stores in 16 states and is now distributed throughout the Midwest by organic distributor United Natural Foods. “We are in all the Whole Foods Markets now in the Midwest, and I’m meeting with Costco next month,” Sebion says. “We will take it national next summer.”
This sweet Wisconsin treat has even drawn international interest. “Last week, I was contacted by someone in Shanghai, wondering if I’m ready to move into the major cities in China,” Sebion says. “I would supply the five-star hotels as a boutique ice cream.” Sebion attributes her international fame to her new packaging and redesigned Web site – released in 2007.
“Sibby’s is food without judgment. It’s the way I live my life,” Sebion says. “I decided to label it ‘The Official Planet Peace Food.’ Eat in peace. Love Sibby. It’s short, it’s simple, and I mean it from the bottom of my heart.” Since releasing her new label, she has spoken with farmers and representatives from Costa Rica, Panama, Canada, Ireland, Turkmenistan, Brazil and beyond.
“Who knows what will come across my desk next week,” Sebion says. “Is it because it’s the Official Planet Peace Food? Probably!”
World peace is a pretty big undertaking for a little pint of ice cream, but this ice cream, produced in one of Wisconsin’s poorest counties, is also the foundation of another noble effort. Sebion hopes the ice cream that returned productivity to her family farm can help do the same for the nearby rural community of Viroqua.
In late 2007, Sebion, along with business partner Tony Macasaet opened an organic ice cream shop, Organic Zone, in the recently renovated Main Street Station, an indoor public market on Viroqua’s Main Street. The market is an outlet for area artists and entrepreneurs to market their wares.
“Tony and I are local kids. We’ve seen our downtown fall apart. And we are trying to rebuild our town,” Sebion says. “We are trying to create jobs here in the market. We’ve got 90 merchants that make money each month. Everything here is based on fair trade, localism and organics. What we are doing is working – in the name of organic ice cream.” All the ice cream sold at the Organic Zone is produced at Sebion’s homestead creamery, just a few miles away.
“We bring the mix here – have a soft serve machine and can do all these crazy specialty ice creams. I’m doing wild huckleberry that we buy from farmers in Montana. I buy my walnuts from a widowed Amish woman, who supports seven of her children off of her little store here. The candy comes from an Amish lady, too.”
Sebion enjoys supporting local growers and mentoring others to run businesses, especially in organic foods. “So instead of four people on the planet owning our food supply, we take it back – little by little, and all the job creation that goes along with it. And good food again,” Sebion adds. “That’s something we grew up with. It’s not rocket science.”
Check out Sibby’s ices cream at: http://sibbysicecream.com/
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