Month: March 2009

Posted on

Universities: who is adapting to change?

What are private universities doing right?
What are private universities doing right?

California Universities area mixed bag right now, some are holding their own in this tough economy, others are  like the General Motors of academia and they are cutting classes and turning away students. Why is it that two universities in the same state or city — for that matter — could have dramatically different circumstances? What is one doing to better their position and succeeding while the other is less successful or failing?

All educational systems are being affected and the survivors will tell you that it is due to offering students their ‘unique skill sets.’  Although this may be true to some point, the key seems to be in how people and organizations adapt to changing circumstances. In California, it seems that the private colleges and universities are adapting faster and smarter. While one public university is adding administrative staff with one hand, it is laying off faculty with the other. How does this make sense?

In order to improve my education on the subject, I studied every college and every university’s web page in California for a clue. Let’s just say that there were far more web sites than I could imagine! The difference between those who were adapting and those who were falling behind was like night and day. One successful school had a link asking prospective students to meet them on Facebook, while others facing increasing troubles haven’t updated aspects of their sites in years carrying links to defunct organizations and former employees years after they have left.

Not all great ideas are just in the private universities, the Florida university system announced that for about $22,000 you can pre-buy your child’s education at birth! I love it, a ‘stock option’ on education!

In our challenging environment, those who have the best chance of success of thriving in the world ahead are those individuals that have learned to adapt and find and develop skills of value. If I were planning my college choice , I would follow those who are winning already in this tough economy.

Roger

Let me say that I have always been a supporter of Public Schools; however, faculty are not running the university anymore and it shows.

Posted on

Packing right IS rocket science!

the packaged arrived safely!
the packaged arrived safely!

Maybe it was because I moved as a child more times than I can remember. I think moving to five different second grades (yes, wise guy, all in one academic year)  taught me how to pack and travel light!

However, my children took a little longer. After her freshman year in college, Karen sent all of her stuff home in a number of large boxes without any padding. Obviously clothes were fine… but then there was the computer with the led screen. Interestingly enough, it all made it in perfect working order, although with a big dent in the back of the computer.

So, I teased poor Karen for years on her packing. Nowadays, she could work with Bekins, Allied or anyone… she is a ‘master packer.’

All of this came to play when Karen sent a few gifts home for the ‘fam’ or the ‘rents’ as some call their parents. Everything arrived perfectly and no crumbs!

Thanks again, Karen.

Dad

Posted on

Cordials and fortified wine

Every Saturday a culinary treat!
Every Saturday a culinary treat!

I tend to fixate on a meal or a dessert and tweak it until I get it just right… and bread pudding is no exception. Frankly, I am sure everyone I know is ready to run me out of town with all my talk and preparation on this wonderful dessert. However, there is one secret I haven’t shared… a wonderful by-product… a cordial.

The word ‘liqueur’ and ‘cordial’ are often used interchangeably… simply they are alcoholic drinks flavored with fruits, flowers, herbs, spices, cream and other nice things. Most alcoholic drinks flavored with fruit are considered ‘cordials.’ The cordial made in my bread pudding is the result of soaking white raisins and dried blueberries in a mixture of : 1/2 sherry, 1/3 rye whiskey and a small amount of brandy. The result is a slightly familiar and sweet sipping drink usually consumed after the meal. You’ll love it… ‘cordial’, after all, is derived from the Latin word for heart.

‘Fortified’ wines are those with added alcohol, but I really don’t see the difference today as so many wines have raised their level of alcohol. As for a wine with an added boost, my favorite is a  ‘Kir’...  champagne with a splash of creme de cassis.