Gotham Gal

Cutting the non-profit world in half

Over the past year I have been having many of the same conversations about the non-profit world.  How is all that goodwill held accountable and in turn make the most impact possible?

Just a few statistics to start.  There are supposedly 90,000 non-profits functioning in New York City alone.  Think about that.  The city council of New York City gives to 4000 non-profits annually from their budget.  I do not know the number that comes from the mayors office or even each senators office.  Yes, each senator has appropriations that are set aside for non-profit work. 

There is no doubt that Government offices should be giving a portion of their budget to the non-profit world.  For the organizations that have actually done an external review of the impact they make, most of them save the city and the Government lots of money.  MOUSE, which I am familiar with, saves each school that they are in thousands of dollars per student because the city doesn't need to pay for a technology staff.  Of course, the upside isn't just not having to pay for the tech staff but that kids who go through programs that boost their self-confidence have lasting impacts for each individual.

A few stories that are of interest.  One school decided to get rid of every non-profit working under their roof.  Step back, assess what they really needed, then brought back the non-profits a committee decided was appropriately needed which was a significant reduction and the results were astounding.  That in a nutshell is what should be done everywhere. 

Years ago, when MOUSE began, there was another organization in our space.  The group was called Heaven.  Of course we were all working to close the digital divide but each group had a different agenda.  One thing to keep in mind is we were both going after the same dollars, not only from foundations, the city and the Government but from the same industry that we were all connected in.  Personal money. 

Heaven was a terribly run organization yet wonderful people on the board who were big names in each of their own industries.  That can be important if those people use their connections to help the organization.  I do believe in the mantra, "give, get or get off".  Bottom line, the money was going down a big black hole.  They wanted to do the right thing but couldn't get out from under themselves.  Here is where I believe things need to change but I will get back to that.

At the time, I was chairing MOUSE.  We did something that is rarely done, I am not sure if it was ever done.  I went to the Chairman of Heaven and said let's merge.  A friendly merger.  MOUSE will take the board members who are doing the good work and really want to stay involved, we will do a study of all the programs you are running and decide which ones make sense to keep or incorporate into our programs  and we will let the Executive Director and her staff go.  The last part was tricky, after all, this is a non-profit.  Non-profits are supposed to be different, they are for do-gooders.  This is where I firmly disagreed.  No matter what the mission is, profit or non-profit, accountability is the most important.  Also, you don't maim the king, you kill the king, and so I did.  I got a lot of shit for it but in the end, MOUSE is 11 years in the running and the impact of the organization is felt worldwide and continues to grow.

SO, let's get back to where things need to change.  There should be a small council who is looking at all non-profits in the city and the money they are taking from the Government.  Many times it is hard to qualify or quantify what some groups do and that needs to be taken into account.  For instance, a group on a city block in East New York that is given $1500 a year and is able to keep a teen center going which impacts the entire block, tough to see the need.  In essence, this council really need to drill down.  Next, they need to look at organizations that are doing similar things.  Merge them.  Maybe 8 groups are working in one arena and the real impact is only made in 2 of the programs from 8 of the groups.  Figure out a way to create a leaner, meaner, organization.  If that means letting staff and keeping one Executive Director, pairing down the Board and having one Chair instead of 8 to create a more efficient organization, then do it.  If they won't do it, then don't give the funds.  Also hold groups accountable.  I am not sure how easily this can be done from the Governments prospective given that the money is in the annual budget and that is lots of work annually but foundations should begin to think about this.  The Government needs to begin with literally looking at each organization they give money to and reassess each of them every so many years to insure that the money is going to not so much a good place but a place that is making an impact.

If the Ford Foundation grants $500,000 to a group for the work it is doing, they should be held accountable just like an investor holds a company accountable, or a VC goes to a monthly board meeting and expects accountability from the CEO.  If not, they are fired and perhaps the organization gets restructured.  Foundations should give money out in segments.  Here is the first $100,000 and you need to get this done before we give you the next installment.  It will change the way that non-profits think.  Generally the hardest part in getting money from a foundation is getting the money.  Once you get it, there is little accountability. 

Just on a side note, there is one particular organization in New York City, which I will not name, that has raised millions upon millions of dollars annually from their personal base.  The impact the city should have felt from that group, based on the money that went through their coffers, should have been mind blowing.  Why hasn't it?  Probably because the board didn't hold the Executive Director or the staff accountable as they would have if they were a profit organization.  It should.  As far as I am concerned, so much of the money went down the big black hole that it is an absolute tragedy. 

There are many conversations going on around the city in the non-profit sector about what I have suggested.  Painful perhaps but the impact would be huge.  In these times, where money is not exactly flowing, if there was accountability, mergers of non-profits and focus on what is really making an impact and what is needed.  Don't try to fit the square peg into the round hole theory.   Money given out would get a much bigger bang for its buck and we would see a big difference in missions accomplished.  Just because people want to do good doesn't mean they shouldn't be held accountable for doing so. 

Stores in retail

In many ways, I have always been looking for the answer "what should I do when I grow-up".   I started off in the world of retail as early as high school and then went on through college to work in retail graduating with the coveted job at Macy's starting in the training program.  But I even remember now that although I was working at Macy's, I wonder about other jobs that I would be great at.  Did I go down the wrong path and should I fix it now?  Maybe a food stylist, a currency trader, etc.

To me, the most magical part of the retail business was being in the stores.  My favorite job was being an assistant store manager where I oversaw 1/3 of the departments.  I loved the interaction with the sales people, the managers ( who I mentored and trained to get to the next job in their career ) and the customers.  I actually still have a soft spot for retail although the familiarity of all the ups and downs make me hesitant about jumping back into that rink again....although never say never.

I was talking to someone today about Neiman-Marcus and a flood of memories and stories came back to me.  The summer after my freshman year in college, I returned home for the summer and worked as a floater in the NM store Chevy Chase, MD.  A floater is someone who is not assigned a specific department but just floats around based on the needs of the day.

The store in Chevy Chase was an interesting one.  Many of the customers came from the diplomats who lived there.  Some of the biggest sales were done after store hours on personal buying trips.

I spent almost 2 weeks in the food department.  The food department in NM was quite incredible.  Magnificent cheeses, chocolates, condiments, etc.  Since the store was relatively empty on most days, we spent our days making sure the cheeses were perfectly cut, lined up.  In essence, I ate my way through that time period putting on a few pounds.

Everyone in NM, except for the floaters and summer help, were on commission.  So, when I'd come in a department for a few days to fill in for people on vacation, I was ostracized and basically told not to sell a thing.  Needless to say, I didn't pay much attention to that and didn't understand why.  Was I supposed to just hang out all day?  One day, a woman came in, wearing ripped jeans and a white t-shirt and a pair of flip flops.  She was wandering around the mens department so I struck up a conversation with her.  Ended up her husband was the top Diplomat to the Mexican Embassy.  She spent about $5K in purchases for husband, suits, shoes, shorts, shirts, the works.  She pulled a huge wad out of cash from her pocket to pay.  She looked like she didn't have any money on her.  I told her she shouldn't walk around town with that type of money in her pocket and she basically said, I don't look like I have any, now do I? 

My favorite is the evening I spent in the scarf department.  At that point in time, each sales person would pick up their box in the morning with cash and receipts in it for the day.  In essence, we each had our own personal cash register.  There wasn't a department register and everything was done by hand.  How they kept inventory figures was questionable except for the bi-annual hand count.  A couple came into the store and looked at scarves.  I showed them a few scarves and they fell in love with the Hermes scarf.  The price was $500.  Pretty expensive but what I saw was $50.  I couldn't imagine a scarf being $500.  They bought it. The next day, I told the manager I sold one of the scarves.  She was thrilled that I sold the $500 scarf.  I never said a thing because of the antiquated system there would make it almost impossible to track what had happened.  But to this day, I remember that and still laugh. 

Just a few memories about the world in retail.

Jessica's Show

Tomorrow night is the last night of Jessica's first show.  There is generally an opening show but because she has been away, the gallery is doing the show on the last night.  These are the photos that are in the show.  I love all the photos, of course, but it I really like that both of my nieces have made show, and of course Paris. 

My Life in France, Julia Child

 I finally got around to reading My Life in France by Julia Child.  Initial reviews kept me from reading the book and buying it in hard back.  With the upcoming release of Julia and Julia and reading countless interviews with Nora Ephron about Julia Child, I finally picked up the book.

If you love the art of food and certainly the history, then it is probably worth the read.  After all, Julia Child, imho, was and still is the creme de la creme of cooking.  From Mastering the Art of French Cooking to her TV show (the first cooking show) to the timing of everything because when she started Americans were starting to become more interested in food.  After WWII, more  Americans started to travel abroad and brought back fond memories of the food they ate there.

The book is basically a play by play of her life.  Quickly summing up her childhood and really getting into the nitty gritty after marrying her beloved husband, Paul.  Julia and Paul seemed to have a wonderful partnership.

A few things I just loved about the book is that the book, written by Paul's brothers son (grand-nephew), sounds just like Julia Child talking ( as I assume she would talk).  She is charming and just adores food.  She tirelessly researches everything and gets down to making mayonnaise hundreds of times to create a no-fail recipe regardless of climate or conditions and of course keep notes upon notes.  What is so absolutely endearing and utterly charming is Julia's zest for life.  She seizes each day as an adventure and seems to see the upside in everything.

 In many ways, after reading her book makes me think that no matter your age, there are always opportunities to do something new.  She was in her mid-40's when she published the first book.  Also, do things for your own satisfaction and don't worry about what anyone else thinks.  I want to rush home and whip up a million different things and start to take better notes.  I also plan on reading all 3 of Julia's cookbooks back to back and find out where I can get my hands on all her television shows to watch (anybody know?).

 As I am writing this post, and thinking about the book which in some regards was tedious, I am pretty sure it will stick with me for a very very long time.  She was truly an incredible human being.

Piran

We went back to Piran for dinner.  It is like stepping backward in time.  Feels a little bit like Greece.  Old world meets new yet everything still looks old and more than likely not much has changed except for possibly the kitchens in the restaurants.  My guess is people still swam out in the ocean off the same piers today as they did a hundred years ago.

Emily is also in Ljubljana but staying with a good friend from school who happens to be half Slovenian.  We met up with her and her friends family to have dinner.  They live up in Maribor which is about 2 hours from the beach up near the lake area.  I would have liked to see that part of the country too.  Gives us a reason to return.  Emily told us that they grow peaches, nectarines, squash, tomatoes, roses, sunflowers and more on their property...all organic, of course.

We had dinner at a restaurant called 3 Widows which is located right on the harbor.  After having probably 2 of the top meals in the country over the past few days, this really didn't compete but it was fun and not bad.  The adults split a whole branzino with greens/potatoes mixed together on the side.  That seems to be the standard dish as I saw it everywhere for lunch.  You could probably eat the same meal at every restaurant in town.  

After dinner and a walk around Piran we went back to the hotel and they began their journey home.  Fred, Josh and I watched American Gangster, outside underneath the stars, before going to sleep. 

This morning, off to the airport for the long journey home.  A beautiful country, so glad we came.  Now, back to reality. 

Piran and Portoroz

After a few frustrations on getting the rooms cool last night, we finally got to sleep.  Air conditioning in Europe is just not the same as the states.  The rooms get cool but not the ice box feeling we are used to.

We got up and breakfast at the hotel.  A huge room and a large porch.  In all the places we have been in through out the world, this might have been the best buffet breakfast ever.  Wonderful croissants, breads, eggs made right there, cereals, fresh fruit, lox, an entire table devoted to jellies.  And the most important thing, wonderful coffee.

After breakfast, we drove into Piran and just did a quick spin through.  No parking unless you a resident.  A quaint old village filled with sailboats.  Definitely going back to that area for dinner tonight.

We came back to Portoroz and walked the town.  The beaches filled with people.  Sandy areas, grass areas, many restaurants and bridges/piers that divide the water areas where people toss their towels down and create a their own beach. I love watching how the culture here on the beach is very different than the culture on the beach in the US.  I took this picture at the end of one of the piers.

We all went into the water, as Fred has a thing about swimming in all the different bodies of water around the world.  Here is Fred promoting Ricks Picks latest product, the Peoples Pickle.

Back to the hotel for some rest and relaxation

Torkla Inn, Korte

We had a cab taking us up to Torkla Inn for dinner in the town of Korte.  So glad we opted for a cab instead of me driving.  A one and a half car road to the top of a white knuckle drive mountain.  Well worth the drive.  Vineyards, small homes and lots of greenery.

Torkla sits atop of an expansive view of the mountain.  Jaw dropping.  The menu is simple.  Think good home cooking.  The local delicacy is truffles, truffles and more truffles.  As the first delicacy from the chef was a piece of toast with a creamy foie gras and shaved truffle over the top.  Sublime.  I admit I have never been to a restaurant that gives you a menu for water.  The waters come from different regions all over Europe.  The picture above is of the water menu. 

Josh started with his all time favorite, a plate of thinly sliced proscuitto.  Delicious.  I had 4 green figs, so ripe that they fell apart when I picked them up with my fork.  Each fig, split in half had a thin sliced piece of sea bass carpaccio over the top and then drizzled with olive oil and balsamic on the side.

We then had a few pastas.  Fred had the spaghetti with sea urchin.  Homemade noodles that had so much flavor that only a touch of olive oil would make it a treat.  The sea urchin brought the dish to another level.  Rich flavorful tiny pieces that had been sautteed in olive oil and butter.  A total omigod.  Josh and I split the truffle pasta.  Irregularly cut squares of a rich pasta about 1/8 inch thick and then rolled up like a finger.  A bowl of these served with ample butter, shaved and grated fresh truffles.  Seriously orgasmic.  The picture doesn't give the pasta justice.

Next out were the main courses.  All of this was washed down with the local wine made right up there on the mountain.  Josh had a duck breast, medium rare, sliced and served with a deep brown sauce over the top and yes, more truffles.  Fred and I split a sea bass.  Roasted in a large rectangular metal roasting dish with cubes of rich yellow potatoes on the bottom.  Our waiter boned the fish, scooped ample potatoes and butter on the side and out came, yes, the truffles which he grated from one end to the other of the plate. 

Exquisite views and although the food sounds delicious, and believe me it was, it was simply prepared.  It takes a true chef to bring out the flavors of the fresh food he or she is preparing. That is exactly how I like to eat.  Nothing fancy but just good.

We needed some time to work off the meal so we bagged dessert and opted to go back into town.  Our cab came and took us back to the hotel.  We walked the strip and got a few gelatos to top off the night.  In the yard of the hotel, there were lounge chairs set up for the outdoor movie being shown, Casino Royal.  We laid down, watched the film and then retreated to our rooms.

A truly perfect night.

Portoroz

The drive down to Portoroz was beautiful.  The roads appear to be paved yesterday, the tunnels and bridges are also in pristine condition.  It reminds me of how the roads, tunnels and bridges back home are band-aided together.  It is an area where we need to spend some serious cash.  Enough of politics. 

When we got into the town, the traffic backed up a bit as we drove through a tree lined road that just felt and looked European.

Our hotel, Kempinski Palace is basically in the middle of town has recently gone through and entire renovation.  An old building with completely modern insides.  The building had been vacant for 20 years.  The hotel reopened last year after undergoing a 5 year renovation.  They did an amazing job.  The rooms are nice sized with plush beds and wifi.  A pool, a grand ball room and huge veranda for breakfast and the beach is right across the street.  This picture is from the balcony of our room. 

Makes me wish it was warm here in December.  A perfect destination location for a vacation. 

Last day in Ljubljana

First thing this morning we walked down to the 3 bridges to meet our local tour guides (Zemanta crew).
The 3 bridges in the middle of the town where all 3 small bridges connect.  This area and down the water ways which connect to this do not allow cars which is great.

After hearing the military band play in the square we wandered over to the food markets.  Except for the fishmongers, underground, most of the market takes place in a fairly large open square.  Very organized as the stalls are broken out by region.  Besides the fruits and veggies there are baskets and other local wares for sale.

This particular picture was the fruit area.  The bees were everywhere.  Not sure who would want to even attempt to take a bite of this beautiful tray of tasty watermelon.

The market sits right underneath the tram up to the castle.  We went up there, walked the steps up to the tower to take in the views.  Very modern tram.  You can actually see the alps in the background from up there. 

Once we made our way down, we wandered through the old town which reminds me of the meandering alleyways through Rome.  I particularly like the red carpet.

At this point, food was essential so we stopped at an open cafe, as there are many, and a nice leisurely lunch.

Fred, Josh and I then went back to our hotel to get our car and drove down to Portorozo on the coast.

Ljubljana...who would have thought?

We came to Slovenia because Fred has an investment in a company here called Zemanta and IMHO is going to be a huge win.  The flight in was incredible.  Pristine landscape and just gorgeous.  Kind of jaw dropping flying in.  I was wondering, where am I? 

Drove into Ljubljana and walked the town.  The accommodations, at least in town, are nothing better than a Holiday Inn, but I feel as if we have discovered something that nobody knows about.  The town, where no cars roam, is like San Antonio, Texas, in regards to the river that meanders through the town with tiny cafes down the river.  People are walking, biking and just out on the streets.  A very nice vibe.  Tomorrow, we are really going to see the local high points as our guide is the CEO of Zemanta ( born and raised in Ljubljana).

He took us to dinner at a restaurant tonight which has been our best meal in Europe, who would have thought?  JB is the name of the restaurant, after the chef who was trained in Austria and attempting to bring a Michelin star to the town...he might succeed.  BTW, this entire country has only 2 million people living here.  Pretty amazing. 

We didn't order, the menu had already been prepared for us.  The restaurant definitely has an old school feeling as the town does too.  Don't expect modern here.  Our plates had a crocheted white piece set on top.  Our first course was set on an oblong black tray.  A line of 3 things in triplicate, over each other to form a line starting with thinly sliced scallops then a thinly sliced black truffle and then a thinly sliced mushroom.  Divine.  Light and full of flavor and all 3 flavors complemented each other with only each other to work off of. 

Second course was beautiful.  In a white plate that had a small round whole in the middle, flat and then molded over to sit on the table.  In the whole was a squash risotto and in the middle of that was a squid ink risotto and over that was one small shrimp that was cooked like a piece of tempura.  The risotto was full of flavor with a bit of a bite and the shrimp just melted in your mouth.  Not only beautiful but delicious.

Third course was Foie Gras.  Not a very big piece but poached and then served with a chopped red pepper orange sauce.  The orange with the peppers was different and really worked with the fois gras.  Fois gras locally grown in Slovenia. 

Next out was the palette cleanser.  A small high glass bowl with a scoop of basil lime sorbet and a foam which I am not sure what the foam was.  Basil and lime so work together.  Brilliant, delicious amd melts in your mouth.

Our main course came out next.  A small piece of skinned Branzino poached in a butter with tiny wild asparagus that looked like long beans ( butter enhanced ) with sliced roasted potatoes that were just a bit browned.  Really delicious.  Simple.  You could eat this nightly.

Next was dessert with a sweet wine from Croatia that reminded me of Vin Santo from Greece.  A scoop of beyond flavorful strawberry ice cream set over 1/2 poached peach, sliced of strawberries, blueberries, half a green fig and a few sliced of cantaloupe. 

We were done and not stuffed but perfectly content.  Fantastic meal with wonderful local wines.  The best part was the chef came out, we got to talk to him and he gave me a signed copy ( with a little note in the local language ) of his cookbook.  Ok, I am now in heaven.  Can hardly wait to check out the local markets tomorrow.