The why of work

And a chilled Sungold tomato soup that’s hardly any work at all

What is work, really? And what will its future be?

There are no shortages of opinions around this topic. Every consultancy is urging organizations to act fast to make meaningful change happen. A lot of the discussion is focused on technology: robotics; AI; cognitive tools and what a shift to remote work will mean for organizations. Or, as one consultancy called it – “on and off balance sheet talent.”

I can’t pretend to have read even a fraction of what’s been written thus far. And I think that it’s only in our rear-view mirror that we’ll really be able to see who got it right, or was at least close - and who put it into action effectively. But in what I’ve read thus far, there seems to be a gaping void – and that is in talking about why we work.

In an article I read about early retirement, one person who recently retired recounted how her life coach encouraged her to pay attention to what gives her energy and what depletes her energy. She goes on to say: “He stressed that at this stage of life, I should only be focused on what gives me energy.”

Why only now? Don’t we want to fill our well of energy throughout our lives? Doesn’t the energy we feel come from having a clear purpose? And if that’s true, what role does work play in that?

The why of work

“People find meaning when they see a clear connection between what they highly value and what they spend time doing.”

David Ulrich, The Why Of Work: Purpose And Meaning Really Do Matter Forbes

Of late, organizations have been focused on their “why”, and the work that many companies have been doing to define their purpose is both important and useful. A purpose-led company begins to use that purpose to make crucial decisions, set clear direction and drive growth that is focused and productive.

But all of that becomes meaningless if employees aren’t all in too.

You may have heard the often-told tale of three bricklayers who were working to build St. Paul’s Cathedral in the 1600s. The bricklayers are asked the same question: “What you are doing?” The first replies: “I am laying bricks.” The second says, “I am building a wall.” The last bricklayer answers: “I am building a great cathedral for God.” The difference between having a job, as the first bricklayer did, and having a calling, as the last bricklayer did, is rooted in the understanding that the job laying bricks fit into a broader purpose and significant outcome.

Look - many of us are facing new and tough choices in our lives. And sometimes we don’t have a choice at all. We’re constrained by circumstance to stay in a job that we don’t love, or to pursue a path that doesn’t line up with what inspires us - what gives us energy.

But if we start to understand what those passion points are - what values matter, what gives us purpose, what renews our energy - we can come closer to spending our time in ways that matter - both on the job and outside of it.

Sungold soup with lots of delicious summer things

from Deep Run Roots, Vivian Howard

serves 6 generously, with more left over for future sunny days of eating

Is there anything better than a long weekend in late summer? The harvest is at its peak, the days are sunny and cooler and there’s lots of time to get cooking in the kitchen. We’ve already made two kinds of tomato soup, a lovely tomato and ricotta tart, a peach galette and shelled a bushel of Romano beans. If all of that sounds exhausting, I can assure you that I am energized by it all - it’s all in a day’s work to me.

This super simple soup from Vivian Howard is late summer at its peak. The soup is smooth and velvety enough to use as a sauce for fish. It also freezes beautifully. Try to seek out tiny and sweet Sungolds and if you sub out other tomatoes, make sure they are at the peak of sweet ripeness. (For another dead simple tomato soup with lots of flavour - plus arugula, Pecorino and croutons - check out last week’s post)

Ingredients

For the soup

2 yellow onions, diced

2 garlic cloves, peeled and smashed

2 teaspoons salt, divided

2 tablespoons extra virgin olive oil

8 cups Sungold cherry tomatoes (or ny other sweet ripe cherry tomato variety)

1 bay leaf

1/4 teaspoon chili flakes

5 cups water

2/3 cup buttermilk

1/4 cup heavy cream

1 tablespoon sherry vinegar

For the garnish

1 cup raw fresh corn kernels, cut from the cob

1 cup perfectly ripe tomatoes, diced or halved if they’re cherry

1 cup diced peaches

1 cup diced cucumber

A handful of fresh herbs, gently chopped, such as parsley, basil, tarragon or chervil

1 teaspoon salt

1 tablespoon lemon juice

Olive oil for finishing

1. In a 4 to 6 quart saucepan, cook the onion, garlic, and 1/2 teaspoon of the salt in the olive oil over medium heat for 10 minutes, stirring occasionally. 

2. Add the tomatoes, bay leaf, chili flakes, and water just to cover the tomatoes. Bring the mixture to a boil and then simmer uncovered for 30 minutes, or until the liquid is reduced by half. Remove the pan from the heat, remove the bay leaf, and let the mixture cool a bit. 

3. Stir in the buttermilk, heavy cream, sherry vinegar, and the rest of the salt. Blend the mixture with an immersion blender or in a blender. Pass the soup through a fine mesh sieve and chill. 

4. Just before serving, combine the garnish ingredients and chill for 10 minutes to let the flavours meld.

5. Ladle the soup into bowls, finish with garnish, a drizzle of olive oil and serve.