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April 18, 2012
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VIP Corner: Video Insights Powered by Big Think 
  • Think like a yogurt-maker, says Whole Foods CEO
     
    Big Think
    Bosses should think like yogurt-makers as they seek replicate their corporate culture at new facilities, says John Mackey, CEO of Whole Foods, in this Big Think video. To make yogurt, you simply introduce "old yogurt" to new milk, Mackey explains. Companies can do the same thing by injecting small but important parts of their corporate ethos into a new location, and allowing their culture to take root naturally. SmartBrief/SmartBlog on Leadership (4/17) LinkedInFacebookTwitterGoogle+Email this Story
Leading Edge 
  • Cancer won't keep me down, says Warren Buffett
    Warren Buffett has announced that he has prostate cancer, but says his illness is "not remotely life-threatening or even debilitating in any meaningful way." The 81-year-old Berkshire Hathaway chief likely disclosed his condition to curtail rumors that something more serious was going on, writes Diane Brady. "Now that the world's most famous investor has decided investors deserve to hear about his cancer diagnosis, perhaps he'll show similar transparency when it comes to talking about succession," she adds. Bloomberg Businessweek (4/17) LinkedInFacebookTwitterGoogle+Email this Story
  • Soldiers head to business school
    Veterans and active servicemen are taking their leadership skills to B-school. Their focus and experience with life-and-death decisions makes them natural business leaders, experts say, while MBA training can help serving officers climb the ranks. "It would be very hard to come across a career sector that tests team skills and leadership skills more than the military," says David Simpson, London Business School's associate director of degree programs. The Wall Street Journal (4/17) LinkedInFacebookTwitterGoogle+Email this Story
Strategic Management 
  • What's the point of having a corporate HQ?
    Researchers know remarkably little about the role that corporate headquarters play in the strategic and operational lives of major companies. To remedy that, Harvard University researchers used e-mail records to reconstruct the working relationships between HQ and line-position employees. Headquarters workers tend to have far larger workplace networks and function as brokers between individuals throughout the operation, the researchers found. HBS Working Knowledge (4/16) LinkedInFacebookTwitterGoogle+Email this Story
Innovation and Creativity 
  • Nice guys don't innovate
    If you want to spur innovation, you should dial up your tolerance for unpleasant, abrasive people, Simon Rucker writes. People who come up with truly great ideas seldom have time to worry about treading on toes, Rucker explains. "Collegiality may make the process more pleasant and more fun, but that's a recipe for becoming an innovation also-ran," he writes. Harvard Business Review online/HBR Blog Network (4/17) LinkedInFacebookTwitterGoogle+Email this Story
  • Why bosses should get creative
    Bosses need to get everyone in their company innovating -- and the best way to make that happen is to get personally involved with creative projects, writes Scott D. Anthony. "Innovation is an unnatural act at many companies. Leaders need to regularly role model desired behaviors to help shape their organization's culture," Anthony writes. CNNMoney/Fortune (4/16) LinkedInFacebookTwitterGoogle+Email this Story
The Global Perspective 
  • Poland is open for business, says cosmetics tycoon
    Polish cosmetics firm Inglot is thriving and innovating, says founder Wojciech Inglot. "The legend about Poland's impossible bureaucracy is simply not true," he says. "The entrepreneurial spirit is still here." Financial Times (tiered subscription model) (4/17) LinkedInFacebookTwitterGoogle+Email this Story
Engage. Innovate. Discuss. 
 
Daily Diversion 
  • Titanic passengers' last meal was "not very sexy," chef says
    A group of chefs set out to replicate the Titanic first-class passengers' last meal but found the cuisine too heavy and decadent for modern palates. The liner's 2,223 passengers had been expected to gorge themselves on 111,000 pounds of meat, fish and poultry, along with 40,000 eggs and 40 tons of potatoes, during their week at sea. "Everybody ate like locusts back then," chef Rob McCue complains. "They ate their weight." VanityFair.com (4/16) LinkedInFacebookTwitterGoogle+Email this Story
 
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Executive Director CropLife Foundation/Director, Stewardship CropLife AmericaWashington, DC, DC
Manager, Regulatory PolicyRISE (Responsible Industry for a Sound Environment)Washington, DC, DC
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SmartQuote 
OK, what's important? Let's ignore the rest and move on."
--Sandy Arbuthnott, former Royal Navy flight instructor, as quoted in the Wall Street Journal
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