It's time to do the work

Does this ever happen to you? Last night I was so revved up by a book I was reading that I had a hard time sleeping. The book, by Steven Pressfield, was called Do the Work. It is a sequel to his book The Art of Work, which Seth Godin calls “the most important book you’ve never read” (I haven’t read it either).

The main theme of Do the Work is that you can be successful as a creator (entrepreneur, artist, writer, musician, etc.) if you are willing to overcome your own Resistance and—you guessed it—“do the work.” He pushes you to be creative and to do it now.

Pressfield writes about how Resistance holds you back from doing the things you know you should do. Do you ever have the feeling that deep down there is something that you have been holding back, some great project you could do if only you would stop hiding from it? I have that feeling all the time, though I don't like to admit it. Pressman gives that feeling a name—Resistance—and says that it is the most powerful obstacle we face when trying to be successful. He personifies the resistance as an actual force that actively works to hold us back, a dragon we need to slay to gain confidence and earn our freedom from our own minds, minds that we often let bully us into believing we are not good enough or talented enough to do something great.

The book is geared toward authors, screenwriters and others who create art for a living, but it is also appropriate for entrepreneurs and anyone else who wants to improve what they have been doing. Pressfield wants readers to overcome their Resistance to whatever it is they want to do. He wants to give us not only inspiration, but also a strategy for dealing with the Resistance.

Do the Work left me with my mind buzzing. I was left with a sense not of worry or dread, but of opportunity and possibility, two of the most exciting words in the English language. When that happens, it’s hard to get to sleep. Do you know what I mean?

[Do the Work is the first publication produced by the Domino Project, a new publishing venture that Seth Godin has undertaken in order to revolutionize the publishing industry. I am still not exactly sure what the Domino Project is doing that is so unique, but I trust that it is. General Electric sponsored the book. Perhaps this is what makes the Domino Project unique—they find sponsors for books, then give them away for free, at least the Kindle version. If you are interested, you can get the Kindle version for free too by clicking here (if you don’t have a Kindle, you can download free software from Amazon and read it on your computer).]

Spring weather - invariably variable

One of the challenges of farming in the spring is definitely the weather. As I mentioned in the last post, this spring has been cold and wet, so everyone is behind with spring work.

A good word to describe the spring weather in Eastern Washington would be erratic, but that might be an understatement. As I was driving around on the tractor yesterday, the weather kept changing from sunny to cloudy to rainy to snowy. Yes, snowy.

The following set of photos give you an idea of how quickly the spring weather changes here. In the first, taken at 7am, you can see lots of blue skies and sunshine. It was cold and windy too—about 38 degrees (brrr). The turbines in the background were making plenty of electricity. From that time onward, new waves of weather repeatedly crashed down upon us.

Starting out nice

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Saturday night links

I am going to be out of Portland for most of the next two weeks, so you won't see me lurking around any coffee shops for a while. I went back to Dayton to help my family get caught up with spring work. Portland is not the only place that has been cold and rainy this year, and the weather has delayed planting. It's time to get the spring crops in and they can use an extra (experienced) hand. I'll try to write a story or two, but if the posts get sporadic, it's because I'm out driving around in circles in a field somewhere. Blame my brother.

Then, at the end of the month, I will be traveling to San Francisco for a couple days. Does anyone have any recommendations on what to see? Any hidden secrets (that you're willing to share)?

Here are a few links for the weekend.

Kraft wasted no time after its divorce with Starbucks before finding another coffee company to partner with for supermarket coffee distribution. The company announced that it will begin stocking shelves this fall with coffee from Gevalia (who?). link

Starbucks isn’t sitting still either. It looks like the big green apron is working its toward becoming a major player in the food industry. In fact, if you read this article, it sounds like Starbucks is becoming more like. . . .Kraft. link

Someone might need to call an optometrist in Grand Rapids, Michigan. Police searched an office building after a worker reported someone entering with a gun. Turns out it was a coffee mug with a big handle. link

Are you a coffee addict? Blame your parents. Well, maybe. link

Who has the most loyal coffee drinkers? McDonald’s, of course…(Yikes). link

Women are boosting the sales of coffee capsules in South Korea. link

If you have been thinking about buying Howard Schultz’ new book Onward, you should read this review. link

(S)Cat. humor

I don’t know if you read the Sunday comics or not, but I do. It’s a bit old-fashioned, I know, to read an actual newspaper, but I enjoy the ritual. In fact, I prefer a newspaper to a computer most days. The news is a little older, but there is no screen to tire out your eyes and there aren’t any links to other pages that tempt you to waste time, both positive things.

Anyway, I was reading the comics on Sunday and came across a coffee reference in one of my favorite comics, Get Fuzzy. Darby Conley, the cartoonist who writes Get Fuzzy, has one of the oddest senses of humor of anyone I have ever read. Strangely enough, I appreciate it, and since the strip mentioned coffee, I thought I would pass it along to you.

To help you understand the comic a little better, ‘civet coffee’ is a type of coffee grown in Southeast Asia. Lots of coffees come from this region, but what makes this particular coffee unique is that it has passed through the digestive system of the civet cat (it’s often referred to as “cat poop” coffee). After the beans are collected, they wash them (hopefully, very thoroughly) before roasting them. The end product is supposed to be tasty and very mellow.

I have a hard time imagining how civet coffee is produced in quantities large enough to export. Do the farmers have a whole pack of caged civet cats that they feed coffee to in troughs (the industrial model), placing a bedpan below the cage to catch the waste? Or do they just send an army of collectors out to the coffee fields to collect as much cat dung as they can? (either one would be a sh***y job)

I have not seen civet coffee on any menu board around Portland, so I haven’t tried it yet. I'm not sure I'm ready to, either, but if I do try it, you will definitely hear about it.  

A sweet deal

I hope you were able to take advantage of Ben and Jerry’s Free Cone Day today, but if you weren’t, I have another deal to let you know about. It’s not an offer from me—I’m just passing along the information.

I have mentioned before that world coffee prices are going up—way up. As of today, green coffee prices are up over 100% from a year ago. In other words, prices have more than doubled in that time. The big coffee companies, like Starbucks and Folgers, have raised their prices several times in the last year. Many of the local roasters have raised their roasted bean prices too. Some have shifted from selling 16oz bags to selling 12oz bags for the same price, instantly raising the price per pound by 33% (some are even selling half-pound bags for nearly the same price!).

Therefore, I was surprised today when I stopped in at the Spunky Monkey café (that’s right, the super funky Spunky Monkey) and found that they were selling organic and fair trade coffees (which generally cost more to begin with) for $11 per pound. I haven’t seen full 1-lb bags of coffee in other local shops for a couple months, certainly not for $11.

There were three coffees available, all roasted yesterday: a fair trade/organic coffee from Peru, a fair trade/organic from Ethiopia (Sidama) and an organic coffee from Brazil. At this price, the coffees are as good a deal as you will find from a local roaster.

When I asked the owner how he could offer such a deal, he admitted he was probably going to have to raise prices soon. So if you are looking for a great deal on some local fresh-roasted coffee, you should stop in at the Spunky Monkey to get some before he does. 

Not sure how long this will last