Fun Friday Links: Innovation’s Globalization, Letting Go of Perfectionism, and Edible Social Media
Welcome to Conspire’s Super Happy Fun Friday Link Time, a weekly collection of cool discoveries from around the Web. Most times the goal is to get you thinking differently about communication, collaboration, culture, and life in general. Other times, LOLCAT ATTACK! Submissions are welcome, and you can send them to firstname.lastname@example.org for consideration.
Innovation’s Globalization With Deloitte
As the innovation march moves steadily on, transformative ideas mark the path it’s taking around the world. And although this generally positive force is bringing about never before seen levels of growth, disruption, and creative solutions to global problems, it leaves in its wake many questions about what traditional business values and practices to maintain, and which to abandon completely. From Forbes:
“If employees are rewarded only for successful innovations, they are less likely to take the risk of failing. If instead the effort to try something new – the effort to innovate – is incentivized, then there are more successes and failures. Although people speak of rewarding failure, what they are truly rewarding is the effort to innovate regardless of success.
A key piece to innovation has become taking ideas and transforming them onto different platforms or into different countries. Mr. Levis gave examples such as Uber, “a car company with no cars” and AirBnB, “a hotel company with no hotels,” as examples of how business models can transform. During the conference panel, there was a lot of discussion of innovation with mobile telephones impacting everything from banking to medicine to agriculture. Often innovations today can be updates to old ideas that reinvent them or figuring out how to inject an innovation into other marketplaces.”
Anne Lamott on Priorities and How We Keep Ourselves Small by People-Pleasing
So much of the cultures and lives we form for ourselves are based on assumptions — about what people want, what they’re hiding, what the true motives behind their actions are, what’s good for other people, what they’re really thinking about us. The list could just about literally go on forever. In her new book, Bird by Bird: Some Instructions on Writing and Life, Anne Lamott brings up a series of extremely insightful points about why we spend so much time “people-pleasing,” and why that’s quite possibly the biggest mistake a person can ever make. From Brainpickings:
“What if you wake up some day, and you’re 65…and you were just so strung out on perfectionism and people-pleasing that you forgot to have a big juicy creative life?
There’s a whole chapter on perfectionism in Bird by Bird, because it is the great enemy of the writer, and of life, our sweet messy beautiful screwed up human lives. It is the voice of the oppressor. It will keep you very scared and restless your entire life if you do not awaken, and fight back, and if you’re an artist, it will destroy you…[Do] you mind even a little that you are still addicted to people-pleasing, and are still putting everyone else’s needs and laundry and career ahead of your creative, spiritual life? Giving all your life force away, to “help” and impress. Well, your help is not helpful, and falls short.”
Foodstagramming and Potato Hashtags: A Social Media Campaign to Sink Your Teeth into
There have been many musings about how this whole social media thing is getting mildly ridiculous — and that was before you could (literally) eat it. Or use it as (actual) currency. From Inc:
“The latest innovation in social media is made of potatoes. And, it’s fried.
Frozen food maker Birds Eye is pioneering a new method of social media marketing where consumers can literally eat social media for breakfast. Though, with Mashtags–fried potatoes shaped like emoticons and hashtags–it’s probably more enjoyable for lunch.
Birds Eye also just launched a pop-up restaurant called Picture House, wherein customers may pay for their meals simply by posting shots of their meals on Instagram. At the pop-up restaurant in London, which just opened, customers can simply upload a photo to Instagram with the hashtag #BirdsEyeInspirations.”