Tony’s guests this week:
Sandor Katz is a fermentation revivalist
Scott Koegler is editor of Nonprofit Technology News
Read and watch more on Tony’s blog: http://tonymartignetti.com
View Full TranscriptProcessed on: 2018-11-11T23:03:19.920Z
S3 bucket containing transcription results: transcript.results
Link to bucket: s3.console.aws.amazon.com/s3/buckets/transcript.results
Path to JSON: 2013…08…153_tony_martignetti_nonprofit_radio_20130802.mp3.520875223.json
Path to text: transcripts/2013/08/153_tony_martignetti_nonprofit_radio_20130802.txt
Metoo hello and welcome to tony martignetti non-profit radio big non-profit ideas for the other ninety five percent. I’m your aptly named host. Oh, i hope you’re with me last week why i would suffer atrial fib relation if it came to my attention that you had missed the event leadership puzzle from fund-raising day twenty thirteen our panel solved the puzzle for honorees, chairs, hosts and committees, from goal setting and recruitment to motivation and thanks and back to board basics. Jean takagi are legal contributor was here he talked about who belongs on your board and for how long should you ceo be on the board? Is it okay if your ceo chairs? What about vendors? Jeanne and i differed on vendors actually show, so i shut off his mike he’s, the principal of non-profit and exempt organizations law group in san francisco, and we’re going to continue that conversation in a couple of weeks very shortly this week out of the blue fermentation fascination. This is a brand new feature this week we’re going to bring in people who have unusual and interesting jobs and in some ways support non-profits and our inaugural out of the blue guest. Is sand or cats he’s a fermenter? He calls himself sandorkraut we’re going to talk about the history, the benefits and the methods of fermenting foods, and sandra is going to share his simple sauerkraut recipe cool and volunteermatch making scott koegler is our monthly technology contributor and the editor of non-profit technology news this month, we’re talking about tech that matches willing volunteers with seeking charities between the guests on tony’s take to my non-profit bootcamp interview. I’m really excited, teo introduce our first out of the blue guest sandor alex katz is a fermentation revivalist. Newsweek called his first book, wild fermentation the fermenting bible. The new york times said that he has become for fermentation with timothy leary was for psychedelic drugs a charismatic we’ll see about that, i hope so. Consciousness raising thinker and advocate who wants people to see the world in a new way. End quote his latest book, the art of fermentation, received a james beard award and you’ll find him in rural tennessee as well as wild fermentation dot com sandorkraut its welcome to the show. Thanks for having me on tony it’s good it’s a real pleasure. I’m really you know. People say i’m excited to introduce, but i am excited because you’re our first out of the blue guest and i think fermentation is a fascinating thing. We’re going to learn a lot more about it, so i am excited that you’re on show. Thanks for being here. Thanks. Metoo um, how did you get into fermentation send or? Well, let’s see, i grew up, i grew up in new york city and, you know, for reasons i couldn’t possibly explain one of my favorite foods is a kid with some sour pickles, garlic, dill, fermented pickles. So i’ve i’ve always been drawn, teo, you know, some of the flavors of fermentation, but what really got me to begin practicing fermentation is twenty years ago when i moved from new york city to rural tennessee and started keeping a garden, you know, there was just a moment when there was a whole row of cabbages, and i decided to learn how to make sauerkraut, you know, really with based on this sort of practical dilemma, what do i do with all these veggies that are ready at the same time? Um, and then, you know, you know, one thing led to another, i started exploring all sorts of realms of fermentation started making yogurt in a little bit of cheese. I started doing some, uh, bread making using a sour dough, i started making wine sort of elderberries and blueberries and other kinds of berries and, you know, i just, uh i just got kind of obsessed with fermentation and, you know, spend a decade indulging that obsession and learning, learning about it, um and, you know, really everybody lives fermented foods and beverages cool, and if you walk into a gourmet food store, most of what you see are products of fermentation, and they’re just part of people’s lives in all parts of the world in lots of ways that i think we don’t recognize. The other reason that i’m excited today is because our creative producer, claire meyerhoff, is in the studio with me from north carolina. Hi, claire. Welcome. Hi, tony, how are you today, it’s a party it’s a privilege to have you? So i’m excited that sanders are first out of the blue guest, and i’m excited that a long time creative producer from the beginning, this is not this is not new krauz meyerhoff is with me in studio help tony with his very first show that’s very true helped him ferment the show very good. So it has come. Yeah, you have a question for science. You have a question for you in your first remarks. You you said something about that you started practicing fermenting and that caught my attention because it’s like saying you practice yoga, you don’t do yoga, you practise it. So tell me a little bit about the fermenting. What i mean by that is that, you know, for my entire life since i’ve been, you know, eating food, i’ve been eating products of fermentation, and everybody does. You couldn’t possibly not. If you eat bread, you’re you’re eating something that’s fermented. If you’re eating cheese, hearing something that’s fermented um, you know, if you’re putting any kind of condiment on your sandwich well, that’s based on something that’s, fermented vinegar if it’s not directly fermented, self like soy sauce or or fish sauce. But you know, really, what i’m saying is that, you know, fermentation is everywhere everybody eats products of fermentation every day until seventy five years ago, it was just part of what people did. In every community it was part of producing food was was fermenting some of it. But as food production has, you know, disappeared from the fabric of our lives in fermentation has disappeared with it. But at the same time we’ve developed this fear of bacteria, so people assumed that, you know, fermentation is, you know, potentially dangerous or highly technical. So so for me, that’s the significant thing there that’s the moment that that significant in my story is when i began a practice of fermentation doing it for myself. Well, there is a bit of a meditative quality to it because you have to let it let it sit. And you have to kind of think about it. It doesn’t happen right away. It’s. Not like stir frying. Exactly. Exactly. There’s there’s. Always a time component. Joes have tto wait. Whether it’s a few hours, a few days, a few weeks or in certain cases a few years fermentation. Can i get a word in claire? I don’t know. You brought me into the studio, you know, you get what you wish for. I got screwed. Fermentation goes back. There’s there’s. Records of fermentation in our inn in archaeology, right? We’re going back thousands of years. Yeah, sure. I mean, you know, the earliest archaeological evidence that we currently have goes back nine thousand years. But, you know, of course, you know, foods and microorganisms, you know, don’t don’t leave lots of trace is it’s sort of the pottery is the traces. So, you know, we can surmise that the desire for vessels for fermentation was the incentive for figuring out pottery and that people have been practicing fermentation for longer than we’ve had pottery vessels, but yes, for at least thousands of years. And i would point out it’s just a natural biological phenomenon that happens without us. So, you know, i think that our our primate ancestors were, to some degree familiar with fermentation. My niece’s husband, they live in vermont. And he’s a scientist he sends this whole day doing scientific research. But his hobby is pickling things. And you, if you open any any closet in their house, you see these jars with different vegetables in there, and they’re pickling. Do you see this is like a new trend for millennials? Well, i mean, i i mean, i would say the people, i mean people have been have always pickled things. You know, people who’ve had gardens have always had a reason. Teo pickle things to put things up, and the word pickling covers a lot of ground. You know, most contemporary pickles involved just pouring hot vinegar over vegetables and essentially sterilizing them in the jar. But you can also pickle things like a sauerkraut or kimchi could be called in a pickle. The kosher deals that i grew up loving, our pickles and those air basically just vegetables in a saltwater brian where fermentation creates lactic acid that preserved vegetables. So all the, you know, micro microbial activity is very sort of present and alive in those stiles pickles on fermentation is going on in our bodies do, isn’t it, sander? Yeah, sure. I mean, the cells of our bodies are capable of fermentation. And when we sort of call upon particular muscles to do more work than there were providing them oxygen for the reverts to this ferment a tive mode of metabolism where they produce lactic acid is a byproduct. And that the source of the feeling of a muscle burns, you know, also women’s bodies actually produced a carbohydrate. Glycogen that supports ah population of lactic acid bacteria that creates an acidic environment that facilitates human reproduction. Who, you know there’s, a huge amount of fermentation going on. So in a number of different ways, you know, in our bodies there’s, lots of fermentation, that’s, exciting. Andi, i have felt that when i’m when i’m working out, you feel like burning pain in your legs after a run. That’s ah that’s, lactic acid, you’re saying, yeah, that that that’s like to guess that that’s, basically, you know, the incredible sort of ingenuity and flexibility of of our bodies. If we’re not giving them enough oxygen for the oxidative mode, they have this other mode of energy production, the fermented mode outstanding. All right, we’re going to take a break. We go away for a couple seconds. Claire meyerhoff stays with us, send our crowd stays with us, and i hope that you do, too. Talking alternative radio twenty four hours a day. Do you need a business plan that can guide your company’s growth? Seven and seven will help bring the changes you need. Wear small business consultants and we pay attention to the details. You may miss our coaching and consultant services a guaranteed to lead toe right growth for your business, call us at nine one seven eight three, three, four, eight six zero foreign, no obligation free consultation. Check out our website of ww dot covenant seven dot com oppcoll are you fed up with talking points, rhetoric everywhere you turn left or right? Spin ideology no reality, in fact, its ideology over intellect no more it’s time. Join me, larry shop a neo-sage tuesday nights nine to eleven easter for the ivory tower radio in the ivory tower will discuss what’s important to you society, politics, business and family. It’s provocative talk for the realist and the skeptic who want to know what’s. Really going on? What does it mean? What can be done about it? So gain special access to the ivory tower. Listen to me, larry. Sure you’re neo-sage tuesday nights nine to eleven new york time go to ivory tower radio dot com for details. That’s. Ivory tower, radio dot com e every time i was a great place to visit for both entertainment and education. Listening. Tuesday nights nine to eleven. It will make you smarter. Hey, all you crazy listeners looking to boost your business? Why not advertise on talking alternative with very reasonable rates? Interested simply email at info at talking alternative dot com metoo welcome back to big non-profit ideas for the other ninety five percent. I can’t send live listener love or podcast pleasantries today, i’m sorry. Um, we’re not live. We’re recording a couple days in advance, so but live listener love to the people who i bet are out there. California was always checking in north carolina, texas, new york, new york, washington, washington and oregon have been have been checking in, and of course i can. I was wrong. I can’t send podcast pleasantries to everybody listening to the podcast, especially our friends in germany. Lots of podcast listeners in germany, like over a thousand um, sander, you, uh you mentioned a love of ah early love of garlic pickles. You prefer those over the naan garlic country? You’re kind um, my my favorite kinder with garlic and deal. And right now, in my garden, i have an explosion of cucumbers, and so i’m seeing some garlic dill pickles in my near future, you’ll be meditating about those as a squire said so. So for people who have an excess of cabbage, this could also be very valuable, right? Yeah, sure. I mean, any vegetable can be fermented, you know. Using pretty similar technique. Um, you know, the classic is definitely fermented cabbage, sauerkraut, but you can add, you know, different vegetables together. Often i’ll add carrots to the sauerkraut, but it’s a really very versatile process. And we want teo establish your bona fide these for being on this show, you’re you, you do work with local non-profits in western tennessee, don’t you? Well, i mean, for for my whole life, i’ve been involved in a, uh, different kinds of non-profits when i still lived in new york, i worked for some non-profits i did fund-raising you know, now now my involvement is much more let’s, say, casual and peripheral, but but, yeah, i think it’s important, tio um, you know, sort of support local charitable organizations and people doing good works. What was the occasion for your move from new york city, the western tennessee that’s that’s a pretty big move on and actually it’s, not western tennessee in middle tennessee where we’re looking, but, i mean, basically, it was a moment when i was trying to make a big change in my life and, you know, i met some people who were part of ah, um uh community here and i was very intrigued by the stories they told and decided to come visit and check out what they were doing, and i don’t know, i mean, as much as anything, just the idea of, you know, moving to a rural environment, getting involved in keeping a garden, you know, drinking fresh spring water, you know, those things were very appealing to me. Um, and, uh, so yeah, it was it was a big change of life moving from, you know, manhattan to a rural county with maybe ten thousand people in it. My wife recently started her first garden. She no longer lives in new york. City’s move teo, a suburb of indianapolis, and she has this beautiful garden is probably forty year, maybe even fifty five, forty feet long and about twenty feet wide, with lots of different varieties of lettuce and varieties of peppers. Broccoli didn’t do so well this year, but she sent me a picture of her just so proudly sitting at the garden with with little young sprouts like all the sprouts for, like, two or three inches, but the first, you know, the first time and she’s just so she just looked so pleased with herself in that little picture. It’s. Lovely, but i mean, it’s, it’s, very gratifying, you know, t grow food, and it puts you in touch with, you know, the land and the sort of incredible potential of the seeds and, you know, puts you in this sort of nurturing role and it’s very empowering, because you know this, you know, really limited amount of work you’re doing is producing all this wonderful fresh food, and you can just, you know, taste and feel how you know how healthy it is to eat such fresh food and and it’s incredibly fun and rewarding that’s. Then, claire, do you have a garden and, you know, i mean, people do it all over. I mean, you know, i’m in touch with people in new york. Were involved in, you know, urban community gardens, rooftop gardens. I mean, i think that, you know, lots of people everywhere are getting more interested in gardening and producing their own food. You know, in supporting local farmers, i think, you know, all these things are interconnected. You have a garden, claire. I think the extent of my gardening was pretty much. I’ll buy one of those basil plants or something and keep it on my windowsill in pluck from it. All right. I see that in the city a lot fresher than any baseball. You could possibly that’s, right? And you know that it doesn’t have besides. And fungicides and pesticides in your its little in this little pot, right? Yes. I think an herb garden is a good way to garden for the for the bow tannic ly challenged like myself. You know, sanders, you have a sauerkraut recipe that that’s really simple that i wanted to share with us. Please. Okay, sure. So i will tell you the short version. And let me tell you that if you look at my website, wild fermentation dot com, you confined a much more sort of fleshed out version of it. If you need more details, i always i always recommend fermenting vegetables, as you know, the best way to sort of make a first step into fermentation it’s a it’s a great gateway into fermentation because you don’t need any special equipment. You don’t need any special starter cultures, you know it’s really? Absolutely intrinsically safe. There’s. Never been a documented case of food poisoning from fermented vegetables in the united states. Um uh, you see results relatively quickly and it’s. Incredibly delicious and healthy. Um, you take some cabbage on dh, chop it up, you can augment it with other vegetables, carrots, turnips of the root vegetables, onions, garlic. You know, almost any vegetable you could imagine. Just chop it up and then lightly salted. You know, don’t get caught up on a sort of magic number of how much salt you need to use lightly salted taste it. Make sure it tastes. Ah, good to you can always add more salt. If you like it’s. Easier to add salt in it is to attract salt. Um, and then take your your shredded salted vegetables in a bowl and just spend five minutes with your hands just squeezing them on dh. What this does is it kind of bruises, the vegetables breaks down some cell walls. Our objective here is to get the vegetable submerged under their own juices and by squeezing them, you make them juicy. So it’s easy when you stuffed him into a jar to press them down and have their juices rise up over them. Then once you’re vegetables are nice and juicy, you take a jar. Aa wide mouth jar is easier than a narrow necked jar. You could certainly use a a beautiful ceramic crock if you have one. But a jar’s is something simple that everybody has. Ah, court jar will take about two pounds of vegetables to fill, and then you just stuff the vegetables into the jar. Um, uh and used some force and expel any air pockets. And as you press the vegetables down, you will see liquid rising up over them. Bilich um, andi, and then you just leave it for a few days. I like to leave it right on my kitchen counter world see it. Because if you seal the jar there’s going to be all this carbon dioxide that’s produced and it’ll pre-tax crate some pressure and it’s okay, to feel the jar, but you’ve got to be sure every day or so to release the pressure. Okay, um, now, you know, the big question of fermentation is, when is it ready? You know, window, i eat it. How do i know that? It’s ready and there’s. Just no straightforward answer to that question. I mean, if you were, you know, doing this on a homestead with with a seller, you would probably make enough to get you through the winter, and it would be fermenting for months and months on. Some people like it best after several months, but you really can start to eat it. After just a couple of days, the thie acids air forming, there’s dense populations of probiotic back syria. Um, um, you know, the textures changing. So? So what i recommend that people do is just tasted every two or three days, eat a little bit of it and then press it down. Make sure it gets submerged under under the juices again on dh. Then you get to see a progression of flavours and, you know, do you like it? Mohr and mohr as it gets more acidic? Or did you like it best after, you know four days and then it started to get too strong for you. The beautiful thing about fermenting yourself, like making anything for yourself is you can figure out how you like it and make it the way you like it. So many people prefer a milder crowd that’s fermented for a shorter period of time than what they’ve typically been exposed too. You can make it spicy. You could make it not bye. See you could ferment for weeks and weeks or just for a few days. There’s a lot of possibilities once you understand, you know the basic process, which is that simple, you know, charm, salt, squeeze stuff in a jar and wait a few days. What are some of the spices you could add if you besides the soul? I mean, some classic spicing ideas would be tearaway seed juniper berries in the korean tradition of kimchi, it would be hot chili peppers and garlic and ginger and shallots or onions. Um, but but people are doing a lot of non traditional vegetable fermentation these days, and i’ve had some excellent curry crowds that have, you know, turmeric and, you know, other curry spices in them. Um you could certainly do a deal. Flavored crowdster you can incorporate fruit that’s. Very popular eastern europe. You know, cranberries or little bits of other bits of other kinds of fruits in with sauerkraut. You know, there’s really infinite possibilities. And you know, your imagination is really the only limitation. Alright. You mentioned earlier that that ah, among all the foods that are fermenting or fermented there were not aware of chocolate. How is that? How is that a fermentation product? Well, chocolate and also coffee, um are fermented on the harvesting end. So this happens in the tropical places where cacau and coffee grow with with cacau it’s, the, uh, the pods after they’re harvested, you know, art are mounded and moistened with water. Um, to, uh, to facilitate a spontaneous fermentation. And this, uh, both digests the fibres that hold the cacau beans into the pods. And it also helps develop the flavour that we associate with chocolate. Um and, uh, and similarly a coffee it’s the it’s, the beans right when they’re harvested are mounted on the ground moistened and allowed to spontaneously ferment and that’s part of the flavor development. No, um, tell me something else. About fermentation that i haven’t asked you. What will would you like to share about it? Well, i mean, i think that was one thing that’s really on people’s minds a lot today, uh, is this idea of probiotics and a growing awareness of how important you know, bacteria are in our bodies, you know? And yet, because of antibiotic drugs, anti avectra cleansing products, chlorinated water way have, you know, quite a bit of chemical exposure that, you know, subjects the bacteria in our bodies to assault. So, you know, people are turning tio supplements er of probiotics and just thinking about, you know, how to, you know, replenish and diversify their bacterial populations in the gut, and i would say that really, there’s no better way to do this then with fermented foods, you have to understand that not all fermented foods contain live bacterial cultures. Um, a cup of coffee does not contain latto pectoral cultures aloof of bread, that’s been big, does not contain life bacterial cultures. It’s really, those ferment that have not been cooked after their fermentation. So yogurt is a classic example of a live culture food, but sauerkraut provided it hasn’t been canned is another one. What about beer? Is that? Is that a fermenting process? Oh, absolutely. Here and your wine sake. All alcoholic beverages are products of fermentation. Absolutely. Now, in terms of the life bacterial cultures that i was talking about, i mean, historically. Okay. In the natural world, microorganisms don’t do not exist singularly. You’d never find a single type of microorganism. So historically, alcoholic beverages have always also had lactic acid bacteria as well as a cz well as these. But, you know, really what? Louis pesters, you know, achievement that sort of spawned the field of microbiology was isolating a single organism yeast. So, you know you can in any supermarket you can buy a packet of pure yeast. No, you know, most commercial, you know, beers and wines are made with, you know, just pure yeast and don’t have you no other bacteria in with them. Sandorkraut is it? We have to wrap up just a couple minutes. What is it that you love about doing this work? Well, really, i mean, what, what, what? What got me interested in teaching and speaking about fermentation is the mystifying it. I mean, fermentation is just such a it’s. Such an important part of everybody’s life. I mean, on lee because, you know, so many of the foods that are central to every culinary tradition, you know, all around the world involved fermentation, um, you know, and yet because, uh, you know, fermentation has largely disappeared from, you know, our families and our and our households and our and our communities, and disappeared behind factory doors. People have become very intimidated by it. You know, we’re taught to be afraid of, uh, bacteria and microorganisms, and so there’s there’s, just all of this fear and with the food is simple and safe and sauerkraut. I mean, you know, everybody’s terrified, you know, how can i be sure i’m getting good bacteria growing and not bad bacteria? You know, we’ve just been taught to have so much fear about about bacteria, so so i got, you know, i’m interested in empowering people and, you know, helping people learn how to do this with, you know, with confidence and do it safely. Um, and effectively, sandora. Alex katz, sandorkraut he’s, a fermentation revivalist, and you will find him at wild fermentation dot com. Sandra, thank you very much for being our inaugural out of the blue guest pleasure. All right, tony. Well, it’s. A pleasure to be on your show out of the blue, thanks very much. Bye, sander. We go away for a couple seconds, and when we come back, it’s, tony’s, take two and then volunteermatch making with scott koegler and, of course, clear meyerhoff. Still here. Stay with us. E-giving didn’t think dick tooting getting ding, ding, ding ding. You’re listening to the talking alternate network e-giving. Dahna duitz are you suffering from aches and pains? Has traditional medicine let you down? Are you tired of taking toxic medications? Then come to the double diamond wellness center and learn how our natural methods can help you to hell? Call us now at to one to seven to one eight one eight three that’s to one to seven to one eight one eight three or find us on the web at www dot double diamond wellness dot com way look forward to serving you! Hi, i’m lost in a role, and i’m sloan wainwright, where the host of the new thursday morning show the music power hour eleven a m we’re gonna have fun shine the light on all aspects of music and its limitless healing possibilities. We’re gonna invite artists to share their songs and play live will be listening and talking about great music from yesterday to today, so you’re invited to share in our musical conversation. Your ears will be delighted with the sound of music and our voices. Join austin and sloan live thursdays at eleven a m on talking alternative dot com you’re listening to the talking alternative network. Schnoll if you have big ideas and an average budget, tune into the way above average. Tony martin. Any non-profit radio ideo. I’m jonah helper from next-gen charity. Hi there. This week’s tony’s take two is what i blogged about this week, which is my non-profit bootcamp interview. Jamie bristowe lavoy from non-profit match one the number one dot com put together a series of interviews with consultants and some other people, and i was one of them in this non-profit boot camp. Another one was bob penna who’s, the author of the non-profit outcomes toolbox and he’s been a guest on this show so you can hear the two of us in any case. And about five other people were interviewed for the boot camp. And i talked about the importance and the timeliness of planned giving and charity registration on my thanks to jamie bristowe, lavoy at non-profit match one dot com for including me and also we have a couple of minutes. I wantto ask claire miree clair aside from being creative producer of this show, which is more than a full time job but she’s able to squeeze in being principal of the plant e-giving agency, which is marketing and communications for planned giving programs. What’s ah what’s happening in plan giving, marketing communications. Well, i think that aa lot of savvy clients thes tae’s air taking like a different look at their plan giving marketing maybe they’ve been at it for a few years. They have a website, they’ve been doing some mailings and things like that, but i found that some clients are asking me like, well, what else can we do? What’s something kind of different, so i’ll help them come up with a little project. I always call it like a special project and it’s about basically finding a group of niche donors that you might have that you’ve been kind of ignoring. And how can you drill down your list of your millions of donors down to a group of maybe, like, i don’t know, maybe two hundred so narrow your audience to about two hundred people and then asked them to do something for you, send them a letter and ask them some questions, maybe try to get some little bit of content out of them, but basically, what you’re trying to do is engage them and see what level of interest they have in your organization. So a little special letter, maybe to a small group of people now, if you don’t have a list of a million, which a lot of our listeners, if you have a list of a thousand, you can still ask twenty or twenty five people can’t exactly cause it’s about starting a conversation, the best plan giving people out there that have really, you know, robust plan giving programs, big universities and things, right? So what what’s their job? A za plan giving officer theirjob is mostly to try to get conversations with people so their their goal is tio identify someone that will sit down and actually have a conversation with them about how they’re supporting the organization, what their future plans might be? Are we in your will for how much are we in your will? So the goal is always to have a conversation with an individual’s, so if you don’t have a big plan giving department and a plan giving officer, wouldn’t it be nice to sort of identify a small group of people and have a conversation with them? Start the conversation that helps you identify who these really loyal, really interested people r thank you and letters. I’m a lot of people these days. They’re hiring me to write letters for them direct mail still. Does very well wreck male and very and again more specific letters. One letter i just did for an organization was was very clean. They had wanted to send out a big, fat request letter to a bunch of people and say, like, oh, it’s very important you give us a request for these reasons, and then we do this and we do that, and i got them to ditch that and to instead just send a letter from an existing plan giving donor a guy who says, you know, a year ago i did the best thing i ever did. I put this organization in my will have, you know, a story half tells you stories, even a story, just the fact that someone did it and have you done it to you and to see if people will respond to that letter and say, yeah, i’ve done it. So before you try to explain to people a whole bunch of stuff or tell them a big story, why don’t you just find out if they’ve just plain old put you in their will already? Okay, simple letters. My first my first guest, i think for tony’s take two. Never had i don’t think i’ve ever had a somebody else come into and give insight for on tony’s tech to take to take claire, take two to table tio tio car meyerhoff plan giving agency she’s saying that she’s not going anywhere, not that she’s going anywhere, but we’re going to bring in r monthly technology contributor scott koegler he’s, the editor of non-profit technology news, which you will find at n p tech news. Dot com scotty koegler how you doing? Good tony, how you i’m doing terrific, lee, thanks for being on the show today. It’s. Good to have you back. Problem. You were talking about the beer we’re talking about volunteers and matching volunteers. There’s ah there’s a boon in volunteerism. It’s, it’s critical for charities. Obviously, right? I mean, aside from volunteering funds and that kind of thing, that time is a big deal time and talents and you’re right. I mean, the boom. I was really amazed to read these statistics, and i just kind of re kapin here. These air from the corporation for national community service. Um sixty four point three million americans, which equates to about twenty six point eight percent. Of the adult population. Think about that more than a quarter of the adult population is actually giving of their time for free. Just amazing. Especially in these times when, you know, people really know that more than that, many people want work, right? Yeah, right. And that amounts to almost eight billion hours. Um, with the service it’s just that. That that’s just amazing. Number two may i just but it’s almost restores my faith in humanity that people actually, uh, you know, do care about the environment of people around him. Yeah, yeah. We’re ah, were a volunteer culture mean, we wantto we want to help each other right on dh and coarse. You know, with that kind of numbers becomes the question what? How do you deal with it? How do you put that together? How do you manage the people that obviously want to do something and match them up with things that are available to do and, you know, yeah. It’s like social media, right? I mean, you’ve got a lot of things to do. And how do you actually get to the people that not only are qualified to do that? I want to. Do it okay. And that’s, where the that technology is going to help us match the match, the willing volunteers with the charities that are in need. So what? And this is also good for employers as well, right? Right. Because, you know, when you have employees who are dedicated to the community probably means of just kind of a better all around person, but is a part of your staff so that’s on the internal side and then from the external side, i guess pr kind of thing if you have people that are being helpful, the community that’s exposed, exposing your organization, your for-profit organization as a do gooder organization as well. So that’s, always good and mix for ah loyal and productive employees, because we know that if people want to help and you’re giving them you as the employer are giving them a way of helping charity’s, then i think that also leads to a productive, happier employees, right, and possibly happier and more productive customers. No mean, every every company is looking for ways to get customers toe two do more business with them. And if part of that is that’s the whole point behind. Social media for for profit organizations is that you get people to, like you interact with them, show them something that is good about the company rather than just all the complaints that inevitably come up. So all right, so just another feather in the cap. So let’s, bring this to the to the technology. You’re the yeah, the technology contributor. Now we know the value of volunteerism all around. What what’s what’s the technology doing for us? Well, overall, what it’s doing is matching. I mean, if you think about the basic matching stuff, the one that comes to mind probably the most people’s match dot com where you’re taking individuals, uh, attributes and interests and talents and all those kind of things and locations, of course, and your matching them up with in terms of match dot com with other people with the same kinds of interests. This it’s the same kind of technology. I’m looking at one online right now. Is volunteermatch shot or ge? Yes, just like that volunteermatch that organ right on the front page here. I just brought it up when it says what, uh, what do you care about in and then it knows where i am? Of course. Traveller’s rest south carolina. So it right there, it’s helping me too find things that i mean, that i’m a like when they want to do in my local area. So the technology here is obviously on the very first part of it is knowing i just get a little bit technical here. Tony, um, it’s tracing my i p address my internet protocol address, which is the connection between me and the internet and those things are pretty much location based, so it knows my location that nose in this case, i’m in traveller’s rest, okay? And if i were accessing it on my phone, it would actually just do g p s ok. And so the interesting this is the same technology that that match dot com and christian mingle and i don’t know others other, uh, e-giving findings of them, but yes, exactly. Its interest and location based after at the very top level. Okay, so those interests, they’re going to match e guess your skills with a charity’s needs. Yeah. So let’s, just let’s. Just do a little experiment here. I’m on. This one here is volunteermatch dot org’s and first of all, it knows where i am, but it really doesn’t know anything about me because i’ve never logged in here before you, so i’ll just say i care about animals and see what comes up with, um, pets and people. Um, the hospital luthan hospice of south carolina, no volunteer foreign exchange student, pet therapy volunteers now that might be one cut therapy volunteers, which is a hospice. So i mean, there it is. Within about what, five seconds i found something that might match what i like to do so i could get my animal. You know, i got a friendly dog. I could take the dog down too. The pet therapy volunteers and held out no, pretty amazing, actually. Okay, now, of course, in volunteermatch has gotta be a place there’s a portal. I’m sure for charities to sign up as well. Well, yeah, i think you know, the hospice qualifies is charity, right? Right. But i’m saying you you entered as an individual they would enter is right. They will enter as a charity on dh. They’d be assuming, you know, i assumed they would be putting in what there they’re volunteer needs are what? What they’re what they’re looking for, right? Just the top of this one again, we’ll stick with volunteermatch they’re two things. One has find opportunities, which is obviously what i did right next to it is recruit volunteers. So in that case, see, they have volunteers connected since nineteen, eighty eight, seven million, so they, you know, they have done this a bit. Okay, another three to join. So so it’s free for the charities, claire, i’m so i’m sorry. No. Good. Yeah. So, yeah, i would assume. Well, i don’t know if it’s free. How does this website make make money? They’ve advertisers are well, i just scroll down a bit and it shows here this is built on the freemium concept, which is you get the basic level for free, which includes recruiting tools on on referral for fools from corporate partners, tracking and reporting in a photo manager. Then for for seventy five dollars for the year, you get this whole bunch of other stuff. So still a seventy five dollars that’s uh, that’s not bad. Okay, another one that i’m familiar with is catch a fire dot or ge. And i know that one because of rachel chung who’s. The ceo has been a guest, and you’ll find my interview with her on the youtube channel. Real tony martignetti dot com look for catch fire, or rachel chung, a young woman and very vibrant. And but doing the same type of work that that that we’re talking about, we’ll take a break. And when we come back, we’ll wrap this up. But also, i neglected to mention earlier, scott is goingto inaugurate. Another new feature, he’s goingto recommend bottles of wine, he’s, an oenophile, and that i don’t think that qualifies for jargon jail, because i think people know what file is. He’s got cinephile, and each month, he’s, going toe as a wind kind of sewer is going to recommend a bottle of wine, twenty dollars or under. So stay with us for all of that. You’re listening to the talking alternative network. Duitz are you stuck in your business or career trying to take your business to the next level, and it keeps hitting a wall? This is sam liebowitz, the conscious consultant. I will help you get to the root cause of your abundance issues and help move you forward in your life. Call me now and let’s. Create the future you dream of. Two, one, two, seven, two, one, eight, one, eight, three, that’s to one to seven to one, eight one eight three. The conscious consultant helping conscious people. Be better business people. Have you ever considered consulting a road map when you feel you need help getting to your destination when the normal path seems blocked? A little help can come in handy when choosing an alternate route. Your natal chart is a map of your potentials. It addresses relationships, finance, business felt and, above all, creativity. Current planetary cycles can either support or challenge your objectives. I’m montgomery taylor. If you would like to explore the help of a private astrological reading, please contact me at monte at monty taylor dot. Com let’s monte m o nt y at monty taylor dot com. Talking alternative radio twenty four hours a day. Welcome back to big non-profit ideas for the other ninety five percent. Scott, what else? What else do you want to leave us with around this volunteermatch ing between charities and the willing volunteers? I you know, i mean, there’s. Plenty of web sites out there. The technology is available. And i think that if if they organization is not no really utilizing the volunteers it’s probably a matter of not trying because obviously people want to volunteer. They want to give up their time and talents, and they’re really looking for just the right place to put it. So, uh, advice. You know, just go do it. Find a one of these websites that is free or an expensive sign up for it and put it out there and see how it works. Because apparently it is working to put a lot of places. You have another one. That’s. Ah. Also mentioned in the in the article at n p tech news. Dot com. Besides, so we we talked about volunteermatch dot or ge catch a fire dot or ge you have another one or two. Uh, disaster ready. Dot org’s is the one that’s uh, mentioned in there. And so that that one is another one of these, and what they do is they specialize in having things preview pre-tax four disasters and its specialized for those kind of things, and they’re you know, how to get mobilized howto find people kind of put things together before things happened, so it’s, you know, well, well intentioned, and it looks like they do a great job, although i don’t have any personal experience with them, okay? And is disaster ready? Also for individuals who want to gain skills for a disaster? I think it is. I know that it’s it’s put together by cornerstone on demand foundation, and so they do a lot of these kinds of getting ready kinds of things they’ve got food for the hungry america cares, they’ve got a whole bunch of these. Ah, no, i’m not really sure which one of these is, uh uh, does what? For which organizations but it’s another one of those that’s worth taking a look at if you’re non-profit looking for ways to make the best out of your best efforts with your with your volunteers. Okay, well, let’s, move to your other expertise. Claire told me on the break that, you know, file actually does qualify for jargon jail. So i guess i shouldn’t have let you know. I mean, you know what? You know. All right. Well, first, i think, well, we want to spell it. It starts with an o o and o p h i l e in a file on dh claire would know who belongs in jargon jail because, claire, you you created george jargon jail. I branded jargon jael and i came up with the term jargon, jargon jail. And i don’t know if this qualifies for jargon jail, because it qualifies more for, like, just words you don’t know. Jail. Okay, well, that doesn’t sound his fundez drug in jail, though. All right, sort of just like vocabulary vestibule. Another alliteration is all right. All right, scott. So you’re goingto each time you come on, you’re going to recommend ah, bottle of wine. That’s. Twenty dollars or under. What? What? What do you have for this month? Um, i have one that this is actually one of my very favorites. And tony, this is right up your alley. This is an italian line and you know one of the things. About wines is the story behind them. I mean, the taste obviously, is one of the things that what’s attractive about it. But this this is a this is an italian line it’s a valve pulawski piela which is actually a great with riot allies they call it and, uh, this is from the territory northern end of italy called verona, which, you know, is romeo and juliet and all that kind of thing. So it’s a kind of ah very historical place. And so this is a what i’m recommending is a courtier majoli two thousand eight val pulawski piela and this is a different about bullet shell. You know, most of these wines are you take the grapes to squeeze him, you know, you let them ferment tulani stick him in a bottle. Falik the easy way. This one here is also there’s a second process to this is a really posso alright p a s s o ripoff, so i’m not sure it’s literally that means route to re pass. So what they do is they take the grape skins after they’ve squeezed them and they set them aside and then after the wind has run through its first fermentation, they actually pour the wine back through the skins and been doing that. It picks up a little bit more sugar, a little bit more fermentation. And this amazing flavor it’s uh, it’s not sweet, although it sounds like there’s a lot of sugar in it, but it’s not sweet at all. Um and it’s just it’s. Just one of those things that you see, you try to put your finger where you actually your tongue on the flavor and it’s it’s tough to do. Interesting. Now i’m notoriously although i i have tasted lots of lines. I’m just terrible at describing flavors but it’s a, uh it’s a semi typical italian valpolicella, which is a kind of a dry wine. It’s got notes of maybe some raisins and some plum and that kind of thing. But it’s, one of those you really have to experience and first price, you know, it’s it’s. Fifteen dollars, which is just phenomenal. Okay. Are our first guests of sandra cats and talked all about fermentation. So this makes this makes a lot of sense. Of course. Wine. He mentioned all the alcohol products we talked about. Um, do you have a. You have an online source for your wine, or do you buy it? Ah, local shop or what way buy-in around here in this in this area way come to know some of the distributors. This one here we actually get from a local distributor. So even if i told you it was, it wouldn’t be any good, because right now, he’s probably not where you are. But i will tell you one one thing i’d like to plug and it’s something called the vino, the i v i and o it’s an app for your phone, for your smartphone or your tablet. I think you can get it online on regular website as well. But it’s a great tool because what it does is it allows you to take your phone and take a picture of the label of the bottle, and it automatically stands with those all this fancy ocr conversion. And then it looks it up and it says, oh, you know, two hundred people scan this one and they said it’s really good and they they they founded that these places to buy, and it should cost you around this amount of money and then you can put your own tasting notes in it, so okay, so, it’s a good afternoon. I’m on there. So if somebody does download that i’m on their good and follow me on there as well, we can share notes about line. So you need to do that, honey. Okay. Vivino okay, um, we just have about two minutes left. You mentioned notes of raisins. And i mean, are you able to taste different things when you are you trained that way. Your tongue, khun denote these things, these flavors? Well, as i kind of mentioned, i’m really bad at it. I have a couple of friends who are master sommelier is, you know, someone is the guy at the restaurant that comes around. We’ll cup around his neck and taste the line and says, you know, if it’s good or not, but they actually are, you know, that’s. Part of their training is the expertise of saying yes, this has, you know, i could taste rust. I can taste pencil, lead some of the things they come up with, just my goodness hazing to me. I don’t know what kind of restaurant you go to. I never had a guy, come around with a with a little cup around his neck. I really had waitresses and waiters hold out their hands for a tip. That’s not what this cup is for. You don’t put money in it, do you? That’s what? Subway somebody’s holding a cup of tea. Just put a dollar bill in it, but that’s not what you’re talking about. No, not now. Okay. All right. We have to leave it there, you know file, which is wind connoisseur, wine expert and technologist. Scott koegler, the editor of non-profit technology news at n p tech news. Dot com scottie, thank you for talking about volunteers. And thank you for talking about val pola piela. Thanks, tony. Take care. My pleasure. Claire meyerhoff. Any any enclosing notes for the show? I just want to say that you do a fantastic job with your radio show. I’m so very impressed with your interviewing skills and your your, you know, knowledge of your subject matter. And you’re over the top. She’s an old radio galaxies. The greatest guy ever. She’s a pro she’s a pro, used to be a w t o p in washington, washington i’ve worked at x. And satellite radio is a talk show host. All kinds of stuff. Thanks for being on the run. Thanks for being now and it’s all brought you to tony montana provoc radio thing comment pinnacle pinnacle it’s pete, you’ve achieved, you’ve achieved the zenith of your career. Thanks for being with a real pleasure having pleasure next week. First half of the show, i’m not sure it might be the overhead myth you’re familiar with that letter. I’m still trying to get the three co signers of that letter on this show. It might be next friday or if not, then we’ll do a interview from fund-raising day this past june. Also, jean takagi returns are legal contributor, and he and i are going to continue the discussion on back to board basics. Insert sponsor message over nine thousand leaders, fundraisers and board members of small and midsize charities listen each week so does claire meyerhoff with her cracked iphone. She’s she’s taking pictures dropped in with dr lee. It looks gross. I don’t know it’s amazing. They still work still works. You can contact me on the block if you want to talk about sponsoring this show our creative producer is claire meyerhoff. Sam liebowitz is our line producer. The show’s social media is now by deborah askanase of community organizer two point oh, welcome, deborah, and the remote producer of tony martignetti non-profit radio is john federico of the new rules. I hope you’ll be with me next week. Friday one to two eastern at talking alternative dot com. Co-branding thing. Good ending. You’re listening to the talking alternate network, waiting to get me anything. Get in, cubine, are you a female entrepreneur? Ready to break through? Join us at sixty body sassy soul, where women are empowered to ask one received what they truly want in love, life and business. Tune in thursday, said noon eastern time to learn tips and juicy secrets from inspiring women and men who, there to define their success, get inspired, stay motivated and defying your version of giant success with sexy body sake. Sold every thursday ad. Men in new york times on talking alternative that calms. Are you suffering from aches and pains? Has traditional medicine let you down? Are you tired of taking tux sick medications, then come to the double diamond wellness center and learn how our natural methods can help you, too? He’ll call us now at to one to seven to one eight, one eight, three that’s to one to seven to one eight, one eight, three or find us on the web at www dot double diamond wellness dot com. We look forward to serving you. You’re listening to talking alternative network at www dot talking alternative dot com, now broadcasting twenty four hours a day. This is tony martignetti aptly named host of tony martignetti non-profit radio. Big non-profit ideas for the other ninety five percent technology fund-raising compliance, social media, small and medium non-profits have needs in all these areas. My guests are expert in all these areas and mohr. Tony martignetti non-profit radio friday’s one to two eastern on talking alternative broadcasting are you concerned about the future of your business for career? Would you like it all to just be better? Well, the way to do that is to better communication. And the best way to do that is training from the team at improving communications. This is larry sharp, host of the ivory tower radio program and director at improving communications. Does your office need better leadership? Customer service sales or maybe better writing are speaking skills? Could they be better at dealing with confrontation conflicts, touchy subjects all are covered here at improving communications. If you’re in the new york city area, stop by one of our public classes or get your human resource is in touch with us. The website is improving communications, dot com that’s improving communications, dot com improve your professional environment. Be more effective, be happier. And make more money. Improving communications. That’s the talking.
Podcast: Play in new window | Download (Duration: 1:01:00 — 56.7MB) | Embed
Subscribe: RSS