Category Archives: Business

One Smart Cookie

I saw a headline last week that Oreo cookies are now 110 years old.  To celebrate, they have come up with another flavor of filling – confetti birthday cake.  I was surprised because I figured there already WAS a birthday cake Oreo.  After all in the last few years we’ve seen caramel apple, jelly donut, mint chocolate chip, pb & j, even Peeps – according to Oreo, there are actually 85 varities INCLUDING birthday cake.  But apparently Confetti Birthday Cake Oreos are different than regular Birthday Cake Oreos. 

Thinking about all these cookie varieties reminded me of a conference call I was on the week before on which one of my co-workers asked my boss what she takes for her headaches.  Boss said Excedrin because a couple of years ago, she compared Excedrin to Migraine Excedrin and they appeared to have exactly the same amount of whatever it is that kills headaches.  To avoid the marketing hoo haa, and the additional expense, she sticks to the original.

And this makes me think about the sixteen (at least) kinds of Crest toothpaste on the shelf at Target.  One variety for every possible thing that could be an issue with your teeth.  I’ve never compared ingredients but if I had to bet my own money, I would imagine there’s not a lot of difference.

When I was a kid, there was just one Oreo, just one Crest, just one Excedrin (actually I don’t remember Excedrin as a kid, although their website says they launched in 1960).  I’m not advocating going back to a “simpler time” or anything like that, but it is a very interesting evolution of how products are now brought to market.  It’s like many companies are trying to bring every niche market under their own umbrellas. 

I guess I’m not even sure how I feel about this but I will say that I think 85 varieties of Oreo is rather silly, especially with 2 kinds of birthday cake cookies.  You all know that I can’t stay away from Oreos with holiday colored filling (orange at Halloween, red in December, yellow in the spring) but those are the regular flavored filling.  The couple of flavored Oreos that I have tried over the years didn’t appeal to me at all; I was expecting that the peanut butter one would taste really good – it didn’t.  I don’t even like Double Stuff that much.  So I’ll stick to my original Oreos and pass up the birthday day variety, although truth be told, I prefer Hydrox (if you could actually get them anymore).

Do you have a niche product that you like? (Alternate question: dunk or no dunk?)


This week’s Farm Report comes to us from Ben.

The weather warmed up and I got the car washed. For now.

And now It’s snowing and cold again. Oh well. It’s January in Minnesota.

The ducks and chickens did enjoy the melting snow and grass coming out of the snow; they really like having some dirt to scratch in. Everyone was enjoying the sun.

 The chickens don’t like to walk through too much snow. They’ll do a little, especially if they know there’s some dirt beyond it. Except this white chicken.

She doesn’t seem to care about the snow. Kelly calls her “sturdy and hearty”. Yeah, well, she’s something all right. She’s mean too. She will cut you! Reach under her for an egg and she’ll bite and twist and not let go!  

Daughter and I took all three dogs to the vet this week; they all needed shots. And we got ice cream. Also signed papers for the loans for corn and soybean seed. And on the way home, picked up a ton of ‘egg layer’ ration for the chickens. Thank goodness for pallet forks.

We pour a 50 pound bag of egg layer into a container mounted on the wall, then fill the chickens feeders from there. If I leave the bag on the ground, the chickens will peck a hole in it. And I don’t use enough to warrant getting it in bulk.

It makes me think of how much stuff used to come in bags. I’ll be interested in Clyde’s memories of this.

For my dad, I suppose in the 1940’s there wasn’t so much stuff in bags as they used their own corn for seed and there wasn’t commercial fertilizer or feed supplements. In my childhood, we were always going to pick up feed, seed, fertilizer, and supplements. There were always bags of something around.

I remember a truck coming late winter early spring loaded with several tons of fertilizer bags. I was too small to help or maybe in school, but one day the corner of the shed would be filled with bags of corn starter fertilizer. Seems like those were 60 or even 80 lb bags. My dad was strong! I think he worked a lot harder than I do; just the sheer physical labor of everything back then compared to what I do now. When planting time came, he would load those fertilizer bags into the truck and then dump them into the planter every few acres. Those bags were handled 3 times. Now I get it all delivered in bulk truck, put in the wagon, and unloaded via auger. Pretty easy for me.

The milk cows got protein supplements added to their feed. I used to buy that in bags. Fifty pounds each, and I’d get 500 or 1000 lbs. Sometimes 2000 lbs at once; it just depended on the checkbook I think. Eventually I put up a bulk bin and then I could order a ton or two and another truck with an auger would unload it. I still carried bushel baskets of ground corn to the cows, but it was a bulk truck that delivered the corn and unloaded it into the barn. When we picked our own ear corn, we had to grind it before feeding it to the cows. After I went to shelled corn, the co-op would crack it before delivering.  I remember dad having a “hammer mill” to grind up the corn. The mill sat down by the barn and first he’d have to shovel ear corn from the crib into the truck, then shovel the corn in the hammer mill, which pulverized it via swinging metal bars, called hammers, hence “Hammer mill”. (Let’s not forget, he may have had to pick that corn by hand, throw it in a wagon, and shovel it into the crib in the first place! Read more about hammer mills here:

Eventually he bought a ‘Grinder Mixer’, which was a hammer mill and tank on wheels. We took that to the crib, shoveled the corn ONCE into the grinder, added minerals if needed and it all mixed up and it had an auger that we could unload into the barn. I shoveled a lot of ear corn to grind feed. Had to do that every 10 days or so. The mixer held about 5000 lbs.  And you don’t see them too much anymore. Different ways of feeding cattle that are less labor intensive.

My seed still comes in bags, but for the bigger farmers, some of the seed is starting to come in bulk. Soybeans mostly. Sometimes wheat or other small grains depending how they do it.

Before I bought the pallet forks and had this building, When I got chicken feed or milk cow protein, it was put in an old building called the ‘blue building’ because it used to be blue. It was faded and dull white as I remember it. When we picked up the feed from the coop, it was loaded into the truck from their pallets by hand, then unloaded at home, bag by bag into the blue building.  Then I’d haul them to barn as needed, usually 4 or 5 at a time every week. There was a just a lot more daily chores. And it wasn’t “work”, it was just part of the day. I was talking with daughter about that. I never said I was “going to work”, it was just “going outside” and that might mean milking cows, grinding feed, hauling bags, or who knows what.

Have I mentioned how hard my dad worked? So much has changed, so much has gotten physically easier in farming.

What do you think of milk in bags?

More or less bags in your life these days?

Money, Money

Today’s Farm Report comes to us from Ben.

Happy New Year everyone! Hope you’re staying warm.

End of the year so I’ve collected all the miles and hours from machinery and cars. Vehicle mileage has been down the last few years with Kelly working at home and my having less shows to work on.

My largest tractor; the one I use primarily for fieldwork, gained 48 hours. About average. And the other tractor that does planting, mowing, and snow moving was used 114 hours. Lawnmower got 34 hours of use, and the Gator, 50 hours and 241 miles, which equals 7 MPH which seems pretty slow on average. The 4-wheeler suffered as we drove the gator so much more. It only got 17 miles of use.

Let’s talk about money. Subsidies to farmers have been in the news lately and I thought some of you may have questions. It’s complicated and I won’t pretend to know all the answers or understand all the political maneuvering that may be going on (who does??) but I’ll tell you how it works for our farm.

Easy stuff first. I’ve talked about having land in the ‘CRP program’, The Conservation Reserve Program. I was working for the Farm Service Agency back in the 1980’s when this program was first created. Its point was always to take marginal land out of traditional row crop farming and get it into some sort of soil conservation program. The trick was, if you were already a fairly responsible farmer and keeping marginal land in grasses or hay, it wouldn’t qualify for the program. So it was sort of only benefiting the, shall we call them the ‘aggressive’ farmers, or the ones using poor soil practices. I don’t want to lump everyone in the same category, but that’s how it worked. The applying farmer would suggest the payment / acre he wanted in return. Maybe $200/ acre / year he would get back in return for not farming this land. And then the government determined what it could afford of the acres submitted and everything under, say $180/ acre was accepted. It was a pretty popular program with good intentions and millions of acres were accepted over the years. I think it’s been pretty popular and well done.

It was 2010 when I offered 14 acres to the program. By this point the rules had changed a bit. I enrolled 14 acres of really prime, flat, farmland. Some of the best on the farm. But it is low, next to Silver Creek, and some years it would be too wet to get planted, or planted late, or flooded out after planting, so I just never knew if it would make a crop or not. Putting it in CRP at least guaranteed a payment of $130 / acre. (The program had a preset price at this point) Less than a good crop, but more than it flooding out. And with no input costs (fieldwork, diesel, seed, fertilizer) it comes out alright. There are some maintenance costs; it’s the field we had burned last spring, and I mow it sometimes in the fall. I took out 3.5 acres when I renewed it for another 10 years.   In 2020, I got $1,824 in CRP payments (14 x 130) and those come from the Federal Government.

Last year, 2020, I got $5,419.77 in subsidies (in addition to the CRP). It’s based on the acres of corn or soybeans we have reported to the FSA that we planted. (Not every crop gets a subsidy. Wheat might. Oats doesn’t) That was the year the former President cut soybean sales to China and crop prices all took a hit. There were several extra payments to make up for that. $5,400 is a lot of money and it really helped my farm cash flow and I’m a small farmer. It would be easy to see bigger farmers getting $54,000 dollars, however their expenses all have that extra zero on the end too. I’m sure there are people taking advantage of the system, but I don’t know how they do it.

I got $1,313 for CRP payments in October of 2021. I added a couple acres this year and all together, it’s paying $137 / acre / year. AND I got $17 as a signing bonus! Subsidy payments this year was $2,080.60. (Plus the CRP payment. AND the $17!) That money came back in April. Honestly, I’m not sure what it was for. They’re based on expected crop prices and usually come in two parts. I think this was part two of last years. Crop prices were better this fall so there wasn’t any extra payments.

The co-op prepared a spread sheet of next years expected prices on fertilizer and chemicals. It’s up significantly from this year. I’m prepaying everything to lock in prices now as they expect more instability and price increases come spring. (Normally I just prepay a few things) I paid $1000 for anhydrous nitrogen in 2021. It’s projected to be $7,000 for 2022. A few chemicals are down a bit, but most are way up. My total projected costs, including the coop doing all the custom applications will be over $26,000. About twice of other years. Again, I’m a small farmer. Add another zero or two for the big guys. And their $54,000 subsidy doesn’t look like so much anymore. I’ll remain optimistic crop prices will stay up and it will rain at all the right times, and I won’t go taking out extra loans for anything.

Not complaining, just telling you how it works.

Pheasants have just started coming to eat corn with the ducks.

Had a bald eagle flying over the farm the other day.

The ducks chose to eat at a new place Friday.

We bought a new heated water bucket for the chickens since we have this bitter cold spell coming on. I’ve used heat lamps before and I’ve used a heated pad the water buckets sit on. Both work OK, but below zero is pretty tough to keep the water open. The coop is an enclosed pen inside another building. When I built the pen I had Styrofoam insulation on the walls. The chickens pecked it all off and ate it. Huh. Didn’t know they’d do that. The heated bucket says it has a 6’ cord. I cannot get it out of the bottom; it seems to be jammed inside, stuck around the supports inside. It was really frustrating me! I spent 5 minutes trying to see in the little opening at the bottom and threatening to cut a hole in the bottom to get the cord out and I got frustrated and headed to the house with it before I realized it’s a bucket within a bucket.  Oh.

They pulled apart and the cord came right out. You gotta be smarter than the bucket, Ben.

Ever kiss anyone special on New Years Eve? Tell us about your favorite Kiss?

End of an Era

On Tuesday I had the last delivery from my milkman, Mike, as he is retiring.

I started dairy delivery 25 years ago.  YA’s beverage of choice back then was Yo-J, a Kemps product that I could not replicate (despite many attempts).  It seemed that I was always running up to the store for a carton of Yo-J (or milk or butter) and when you have a small toddler, running up to the store is not a lot of fun.  Dragging home cartons of Yo-J and milk wasn’t that much fun either.

YA eventually grew out of her Yo-J habit (right about the time that Kemps discontinued making it) but I had long since settled into having my dairy delivered.  In addition to milk and butter Mike delivered eggs, whipping cream, half and half, yogurt, waffles, cheese pizza, frozen cookie dough and a huge variety of Kemps ice creams; it was a long list of products. 

When Mike first mentioned his possible retirement to me (last summer), it made me a little sad.  I would, of course, miss him, but I would also miss the delivery; I didn’t really want to have to lug home more items than I currently shop for.  So I was happy to hear that Mike had sold his route to Joe, who apparently has a nearby “territory”.  When Mike made his last delivery, he dropped off Joe’s product list and schedule.  Unlike Mike, whose schedule for me was “Tuesday”, Joe has a time and a date – 3:45 a.m. Thursday.  Yes, you’re reading that correctly.

Well, I certainly can’t have Joe coming in on his own in the wee hours and putting my weekly purchases in the fridge; Guinevere will lose her mind.  And, since she sleeps on my bed, I’ll be up as well, and at 3:45 it’s likely I won’t fall back asleep.  I can put my cooler out front – that’s how Mike and I handled pandemic for well over a year, but I’m pretty sure that somebody coming up the front steps and depositing items in the cooler at 3:45 may rile up the dog as well.  I’ll be emailing Joe this week to discuss this and hopefully he can get us a better time slot.  Fingers crossed as I really don’t want to lose having a milk man.

Do you have a staple you don’t like to run out of?

Just Say No

There are two State Highways that intersect our town. One goes east/west. The other goes north/south. The east/west route, known as Highway 10 or Villard Street, runs through our business district. The railroad runs parallel to it. There are, at intervals on either side, extremely large, full-sized billboards. Most are for local insurance agencies, for local companies advertising for new employees, or are displays of pro-life messages from our local Roman Catholic organizations.

I was rather astonished the other day to see a new billboard by the Hardees fast food restaurant boldly declare “SAY ‘NO’ TO INCONTINENCE” in huge letters with very little other information on it. Husband got a better look at it, as I was driving, and said it was for some sort of women’s spa.

I have no difficulty rejecting incontinence. Who would? I just wonder if this would make a successful advertising slogan.

What are some of your favorite or least favorite advertising slogans? Any beloved or despised jingles?


The Farm Update comes to us from Ben.

It sure has been windy the last few days. No matter what the temperature is, a wind like this makes it colder. I’m lucky we haven’t had trees down over our road or any of the township roads… knocking on wood.

Ducks and chicken numbers are status quo. But I’ve noticed the black and white ducks are getting a green tint on their heads.

A little research shows they’re “Black Swedish” breed. Back this summer I ordered ‘Mixed Ducklings’ so really didn’t have any idea what I was getting. The cream colored ones are “Saxony” and the ones with the pouf are “White Crested” of course. And the ones that look like mallards but are a little heavier and don’t fly are “Rouen”. It seems odd to me they don’t lay nearly as many eggs as the chickens. Just seems like they should be laying more than they do… usually come spring I might get one or two ducks that lay eggs for a while. Usually out in the middle of the yard. Then it depends if me or Bailey finds them first.

And now that the weather is cooling the turkeys have started grouping up. It won’t be unusual to see a group of 30 or 40. Saw this bunch in the fields yesterday

Dumb turkeys… Once there is snow cover, they’ll be down in the yard eating under the bird feeders in the backyard and trying to get the corn I put out for the ducks and chickens. The dogs love chasing them away, but those stupid turkeys are smart too. They know Humphrey is in the house and Bailey is sleeping out front, so they sneak in the back. And when we do chase them away, they’re back in a few minutes… rotten turkeys. I haven’t even mentioned the herds of deer.

I think most of the redwing black birds have moved on now. Caught a cool picture of them on a trailcam the other day.

I get pretty excited when the birds return in the spring. The Red Wing Blackbirds, the Killdeer, and, of course, our favorite, the barn swallows. Even the turkey vultures returning is another sign of spring.

The Co-op called; they finished the grid sampling and said I could go ahead and chisel plow now. My plan is to spend much of Saturday out doing that. Due to crop rotation, every other year will be more soybean acres than corn acres and soybean ground doesn’t need to be plowed up in the fall. This was a soybean heavy year, which means I don’t have all that many acres to work up. In the old days (the “old days”) it was done with the moldboard plow and it made the ground all black because it turned over ALL the residue and buried it. That black surface is great come spring because it allows the soil to warm up sooner and that’s still important. Then we started doing ‘Conservation tillage’ and leaving more residue on the surface, which is important to prevent wind and water erosion plus it conserves moisture underneath. But too much trash on the surface keeps the soil cooler and wetter come spring. Conservation tillage doesn’t use the moldboard plow, it uses a 4” wide twisted ‘Shovel’ to throw up some dirt, but not necessarily bury it completely. The Chisel plow I use is like that. The last few years the hot new term is ‘Vertical Tillage’. I’m still not sure exactly what it is. But there’s a whole new line of shiny equipment to help me do it!

Photo credit: TractorHouse

It’s more about cutting up the residue and burying it a little bit to help decomposition over winter, but again, not turning the surface black. And again, we do want at least a strip of black soil to warm up and dry out for earlier planting in the spring. So there are ‘strip till’ machines that can make a strip a few inches wide while doing the tillage. And then in the spring the idea is to plant into that same strip. You’ll really want GPS and auto guidance to make that work reliably.

I read an article the other day that The Honeyford grain elevator, North Dakota’s oldest cooperative elevator, is the first elevator south of the U.S.-Canadian border to load an 8,500-foot, 1.6 miles-long train. I only cross one set of railroad tracks between the college and my house. About 9:45 PM there’s a train that occasionally keeps me waiting. Some seem long, but not 1.6 miles I guess. It was interesting to read about the elevator and the train. Imagine the parking lot needed to handle that sheer number of cars let alone getting them filled! It just reminds me there are so many things that I don’t know I don’t know.  It does say Honeyford Elevator is in the middle of the prairie and the nearest town is 3.5 miles away. Here’s the article:

What’s the longest straight road you’ve been on or know of? I know one that’s 13.6 miles.

Sold Out!

One of the types of programs that I have are called Warehouse Runs.  Winners come here to Minneapolis and run through our extensive merchandise warehouse.  There is a lot of energy around these programs and I love the participants who are all very excited and appreciative.

I always like to get donuts for the warehouse crew the morning of a run.  Having their work schedule and plans disrupted by all the festivities can’t be fun for the warehouse workers so I like to reward them a little bit for their hard work. Yesterday morning was the first in two years that I’ve been down to the donut bakery I like in Bloomington; it’s an old-fashioned kind of shop with all the old favorites and nothing pretentious.  After I picked up the donut order and was leaving the little shop, I noticed that the back of the “Open” sign didn’t say “Closed” – it now says “Sold Out – See You Tomorrow!”

It was a nice change to see that a little local business is not only surviving but apparently thriving.  It must be quite satisfying to be selling out so often that they can rely on a sold out sign.  I’m having to find a new lunch caterer for my warehouse programs since the previous caterer (who was excellent) wasn’t able to hold on through pandemic.  Along with too many others.  So while I was happy to be supporting them again and that they are doing well, it was tinged with a little sadness for the other businesses that have suffered.

You can have your favorite donut or pastry this morning.  No cost, no travel and no calories.  What will you have?


The big news around here is all the airline disruption the last couple of weeks.  As if there aren’t enough problems with travel right now, getting stuck for hours (or days!) when you’re just trying to get home to your own bed is no fun at all.  One of my co-workers was on the way home and got stuck in Dallas.  And because so many other folks were likewise waylaid, he couldn’t find a hotel near the airport; getting too far from the airport wasn’t a good idea, as flights and flight times were changing minute by minute.  Two nights sleeping in DFW.  He wasn’t the only one, judging by the news.

I’ve had my fair share.  On my trip to Kenya, the flight from Minneapolis to New York was late; I ran and made the flight to Nairobi, but my bag didn’t.  It didn’t catch up with me until four days later so I was washing clothes out in the sink every night.  I slept in Chicago’s O’Hare once – similar to my co-worker, too far to get to an available hotel and then get back.  Once a flight I was on out of Madrid turned back because the door of the landing gear wouldn’t shut.  (Apparently the drag caused by that open door would have meant we didn’t have enough fuel to get to the U.S.)  The airline eventually put us up in a hotel near the airport.  It was the smallest hotel room I’ve ever been in – not much bigger than a shoebox.  I also got stuck overnight in Costa Rica when a flight cancelled.  That one was actually fun as I was traveling with my client, her husband and the account exec on the program.  We got hotel rooms, ordered pizza, watched some football; the only downside was the horrendous lines at the airport in the morning because the computer system didn’t want to have two flights with the same number on one day. 

Whenever I have issues traveling I think back to Hawaii by James Michener.  He describes in quite a bit of detail the ship that they sailed from Massachusetts, down around South America and on to Hawaii.  If I’m ever tempted to complain, I just compare what I’m going through to spending 2 months onboard a rolling ship with personal space smaller than that small hotel room in Madrid! 

What’s the worst place you’ve ever been stuck in?

Where No Ketchup Has Gone Before

“First came the billionaires, then the movie stars — now ketchup is making its mark on the space race.”  (CNN November 8, 2021)

At first glance, this seemed like a silly story – Heinz had made “Marz Edition” of their ketchup using tomatoes that were produced in a controlled environment similar to what plants could expect if they were growing up on the Red Planet.

But turns out this was a serious experiment by 14 astrobiologists as part of long-term food harvesting  strategy for NASA.  I guess astronauts and Mars pioneers need a little more than freeze-dried ice cream (which is awful, by the way) to get by.

The ketchup will not be available to the public but there will be a big taste test tomorrow – if you are Twittered or Instagramed, you can watch it at 10 a.m. ET.  For the rest of us, we’ll just have to dream.

If you have a couple of Martian acres, what would you want to grow (and would you want to garden in person or from a distance)? 

Pride of Workmanship

Today’s post comes to us from Steve.

I knew a young woman who was an indifferent student through high school, the kind of girl who gets lectured endlessly by school counselors who knew she could do better. Her early employment history after college was more of the same. She did what people told her to do, but not much more.

At some point she began working in the office of a company that tried to match temporary workers with jobs offered by companies who didn’t want the trouble of finding, compensating and training temp workers. Like so many companies, it was badly run. Upper management was clumsy, rewarding the wrong workers and failing to produce sound policies. And yet, like many badly run companies, this one did well enough to keep making a modest profit and thus could continue functioning as a business.

Then something strange happened. As that business grew, it assigned two young women, including my friend, to head up a new branch office. While neither of them had distinguished herself in earlier assignments, this was different. Both women had been paying attention to the shortcomings of their business and had thoughts about how they might do better. The two women threw themselves into an effort to run their office in an exemplary way. They did not expect their model to lift up the whole business, and in fact it did not. They didn’t expect their excellence to be identified and rewarded, and in fact it was not. And yet they experienced the rare joy of managing the only effective office in an organization that continued to limp along with shoddy practices.

Good things happen when people take pride in their work. We all have known workers who slacked off whenever possible, but we have also encountered workers who set a high personal standard for excellence. A persistent mystery in business management is exactly how some workers demand a high level of work from themselves. Studies show that the level of compensation is not the critical factor. What seems more important is pride, pride of workmanship.

When I edited a small magazine I worked with writers and photographers who were badly compensated. My magazine paid so little for articles that we couldn’t demand outstanding work from contributors. Some contributors, acknowledging that we paid poorly, sold us articles that were slick and poorly written. And yet some contributors gave us good articles in spite of our amateurish payment programs.

My own work became an example. I realized that I was the untrained editor of a very badly run publication. All of us on the magazine’s staff were ignorant about making magazines. Most of us tried to do our jobs well, but the business was a sort of clown show because had never been trained and now were badly led. 

And yet I came to understand that, with all its obvious faults, this was my magazine. Whether it was wretched or entertaining, I was the single person ultimately responsible for the quality of each issue. I began rewriting bad articles, trying to turn sow’s ears into silk purses. Our readers never guessed how hard I had worked to salvage shoddy original copy. It didn’t matter to me whose name was on a story. What mattered was that each article should be as funny, interesting or educational as possible.  We continued to print pictures upside down, print captions riddled with misspellings and make all sorts of factual errors. But more and more, almost in spite of ourselves, we began putting out a magazine that people really liked. Our readers were on our side, hoping desperately that a magazine like ours would triumph over the amateurism, disorganization and lack of resources that continued to plague us.

Later, when I became a freelance writer/photographer, I discovered how easy it was to write articles that were marginally better than average for that field of journalism. That is, I could knock off a slick article in two hours that looked pretty good, even if it was pretentious and lacking merit. That could have encouraged me to be lazy, and yet the opposite happened. I came to value the fact it was my name on an article. I took that to be a promise that I would do the very best work I was capable of, in spite of how meager my reward might be. The longer I worked as a freelancer, the higher my standards became. It became increasingly important to put out articles I was proud of.

How did you acquire the standards you hold yourself to in your work? Have they evolved over time? Did anyone serve as a model for you of doing the job well? What gives you pride in your work?