Twinsight 19 of 50: Get Energized by Doing Something You Love

Last week, I suggested four qualities that can converge in your 50s—energy, interdependence, wisdom, and humility. Now this week and the following three, you’re in for a treat. You’re going to hear from four friends of mine who are leaders age 50+ and exhibit one of these qualities particularly well. Today I’d like to introduce you to my first cousin and dear friend, Nancy TenHulzen. Along with her husband, David, she leads and runs Park View Alpacas in West Linn, Oregon just outside of Portland. They started the business in 1993 with 5 alpacas, which are essentially small llamas. Today they have 250 alpacas, raising them for breeding the future generation of herds and the wonderful fiber that produces cashmere-like material. I’m amazed at the high amount of energy required to run and grow a business that has never really been done before anywhere. How does she do it? Here are some of her insights.

What does a typical day look like?
Our home is on 6 acres and we are able to raise about 45 alpacas on our home ranch. The other animals are at our main ranch which is 15 minutes away. Our females have about 70 cria (babies) a year. I have a very talented, hard working, and caring staff who do most of the hands-on work. We shear about 200 alpacas in 5 days every May, and send their fleeces to a variety of processing mills including the Pendleton Blanket Project. I now mainly work on marketing our ranch and the Prestige Auction as well as planning our next trips to show our animals.

What do you do at the shows?

About 5 times a year, we show 30 animals in halter shows around the country. We have been fortunate to have been named Suri Breeders of the Year, had 2 different Herdsires named Herdsire of the Year, and won many Best of Show and Supreme Trophies along with a couple hundred Color Championships. Our goal has always been to create high-quality, healthy alpacas by purchasing and breeding the best alpacas available.

How do you keep up the energy to run a business?
Sometimes I feel like I'm running out of energy! But then I wake up and there are always things to do to keep everything running. I always try to eat healthy and in moderation. One advantage for me is that I've never really liked sweets. I also try to exercise 45 - 60 minutes a day (cardio, weights, core body work), get a decent amount of sleep, keep my stress under control, and make sure my vital health numbers are in check. And, because the alpacas are very calm, gentle and curious, it is a joy for me to look out at them and be around them.

What tips do you have for other business owners?

This business really started as a little hobby, and I had no business degree, no business background, and no ranch experience. It all really comes down to:

• Common sense. A lot of our decisions are simply common sense like working hard, investing in high-quality products, making decisions for the long-term vs. the short-term, hiring high-quality people and treating them well, setting a realistic budget and sticking to it, making a list of goals and reviewing and revising them regularly, and following the Golden Rule.
• Marketing sense. We have a strong network with other alpacas breeders and stay in regular touch with them through our website and emails. We also market by attending shows and events, and holding our own auction. I'm always thinking about why customers should want to come to us because it's really their choice, and we want to be an organization they're excited to choose.  
• Doing something you love and the money will follow. It’s not all glamourous, believe me. But I really do enjoy the business and  all the wonderful people we have met. It’s been really fun to see it grow and evolve, and to keep a good attitude and continually grow and learn with it

Thanks to Nancy for her insights! Next week: insights on how interdependence strengthens your leadership.

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Twinsight 18 of 50: Take the World By Storm

When I turned 50, my brother-in-law, Josias, pointed out that it's not too late to make a mark on this world. (Thank you!) As a matter of fact, he shared that most CEOs are in their 50s. And it's true. If you look at the stats, you'll see that the average CEO is 50 something. While I don't necessarily aspire to be CEO of anything at the moment, I started to wonder why the decade of your 50s is such a choice time when it comes to leadership - whether it's leading in the marketplace, our homes, or in the community. I believe that it has to do with the fact that in our 50s, we have the opportunity to be at the vortex of our energy, interdependence, wisdom and humility.

First of all, our personal energy can be quite high if we're intentional about maximizing it. I've been particularly inspired by friends with chronic health conditions who've worked hard to take care of themselves and have a remarkable energy level as they strive to live full lives. We've also learned to live more gracefully in a place of interdependence - learning to collaborate and problem solve with others much more effectively. We also have enough combined book smarts and street smarts to be able to bring a measure of wisdom to the world on topics we've had experience with. Plus, by 50, we've had our share of hard knocks, and hopefully aren't as cocky as we once were, reflecting a healthy humility. The combination makes even high school and college reunions down right delightful.

How can we capitalize on this sweet spot? First of all, we can't take forever to figure it out! In her essay, Look for what's hopeful and go with it1, Wendy Wasserstein writes, "When you're 50, you know there isn't an endless amount of time. You just know it. But you still have to believe that you can change things."

So I suppose it's about time that I figure out what I'm going to do when I grow up. I'm blessed to enjoy the marketplace work I do in the area of engaging people in their health along with my ever evolving joint role with Steve to coach and guide our daughters as they move from being teenagers to young adults. But I struggle at times with questions like, "Am I making a difference in the world? Am I focused on the right things? Am I backing off where it's not my place?"

The mini ah-ha I've had recently is that God works in amazing ways as I come alive to His purposes and join Him in how He's working in the day-to-day world around me - regardless if I'm leading or following, at work or home, in the U.S. or any other part of the world. Howard Thurman advises, "Don't ask what the world needs. Ask what make you come alive, and go do it. Because what the world needs is people who have come alive."

When I turned 50, my friend, Carol, gave me this advice: "Enjoy the transition to the new decade. Take it by storm. You have much left to do in God's kingdom purposes. In fact, you're now just getting to the place where God is going to find you really useful. You've been refined by time and experience. God has tested your character in many ways. And you're mature enough to know that the world revolves around Him - and not you. Ah, you are the perfect age."

What does it look like for you to take your world by storm, whatever your age? As I've been writing this post during the last several early mornings, thunderstorms have been brewing. They've reminded me that storms are not safe, but they do shake things up, can be beautiful in their own way, and result in a new sense of calm. During the next four weeks, I'll share insights about energy, interdependence, wisdom, and humility. What have you learned in your journey? I'll share our collective ideas.

1 Wendy Wasserstain, "Look for what's hopeful and go with it," in Ronnie Sellers (ed.), Fifty Things To Do When You Turn 50, Ronnie Sellers Productions, Inc., Portland, ME, 2005, pp. 22-25.

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Twinsight 17 of 50: Savor Summer Meals with Friends

It is around the table that friends understand best, the warmth of being together. - Unknown

Don, Gerry, Maria, DeLonn
(counterclockwise)

When I think of the simple pleasures in life that I enjoy most, creating and enjoying a meal with friends is high on my list. And summer is my favorite time because the foods are freshest, we can sit outside on the patio, and there just seems to be more time.

I recently got around to skimming a book that I'd heard about, Animal, Vegetable, Miracle, by Barbara Kingsolver. With her husband and daughter, she describes how they took a year to deliberately eat foods in season grown near their home. Although that level of commitment wouldn't work in our lifestyle right now, it inspired me to always be taking advantage of the season's freshest food. I thought I'd share the recipes for a meal I enjoy preparing and sharing. It serves around six. The recipes reflect the way that I've learned and continue to learn to cook: through a real and virtual "village" of people who have added spice to my life.

Appetizer Platter
I usually simply arrange a light platter of some combination of grapes, pear slices, slices of a nice cheese, onion jelly, almonds, and crackers.

Tangy Mixed Grill
* My friend, Mary, who is from Seattle introduced Leah and me to this wonderful marinade that I shared in an earlier blog but it's my current favorite so I want to share it again! 
6-8 pieces of the meat you want to serve (salmon, chicken, beef, pork, shrimp, etc.)
1/4 cup soy sauce
3 tablespoons honey
2 tablespoons white vinegar
2/3 cup olive oil
4 green onions cut into 1-inch strips
1-1/2 teaspoons garlic powder
1-1/2 teaspoons ground ginger
1 teaspoon coarsely ground pepper

Combine all ingredients, add meat, and refrigerate in Ziploc bag at least four hours. If you want to serve two kinds of meat (e.g., chicken and jumbo shrimp on skewers), divide the marinade in two Ziplocs (or double the recipe) and refrigerate the two types of meat in separate bags.

Mango Salsa

* I found this recipe on some website. I love the zip and color it adds to your meat..
1 large mango, ripe, peeled, pitted, cut into 1/4" cubes
1 small pepper (as strong as you want to get), cut in 1/4" cubes
3 tablespoon. minced green onion
2 tablespoon snipped fresh cilantro
1 tablespoon balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon pepper

Combine ingredients. Refrigerate, covered, several hours to meld flavors.

Tomato Pie
 * Thanks to my cousin, JoeAnn, for this family favorite. It's essentially a fresh tomato pizza.
1 baked pie shell
1 cup shredded Mozzarella cheese
4 medium ripened tomatoes
3 tablespoons butter, melted
Fresh (or dried) basil leaves to taste
Salt and pepper to taste
3 tablespoons Parmesan cheese

Preheat oven to 375 degrees. Place Mozzarella in cooled, baked pie shell. Slice tomatoes, and place on rack to drain. Place drained tomatoes in pie shell, and drizzle with melted butter. Season with salt, pepper and basil. Top with Parmesan cheese. Bake at 375 degrees for 25-30 minutes. Let pie stand 5 minutes before cutting into 6 pieces.

Baby Greens with Pine Nuts
*I think I started making this salad from a recipe, but now I'm comfortable enough with it that I regularly change it up. Here's one variation.
4 tablespoons balsamic vinegar
1-1/2 teaspoons minced garlic
1/2 cup olive oil
1/2 teaspoon sugar
Salt and pepper to take
Baby greens (enough for 6 salad plates, usually 1-2 bags)
4 tablespoons shallots or green onions
1 cup Parmesan cheese shavings
1/2 cup pine nuts, toasted
Whisk together dressing ingredients (vinegar, garlic, oil, sugar, salt and pepper). Place mixed greens and shallots in large bowl. Toss with dressing (you may not need it all) and divide salad among 6 plates. Sprinkle each with cheese and nuts.

Whole Grain Rolls
I pick up whatever looks good. I really like the taste and ease of the New French Bakery breads.

Blueberry Crisp
* My friend, Joyce, brought this Betty Crocker classic to book club many years ago and now it's a family favorite.
6 cups fresh blueberries (or 2-16 oz. pkgs. frozen unsweetened)
4 tablespoons lemon juice
1-1/3 cups packed brown sugar
1 cup flour
1 cup quick-cooking oats
2/3 cup butter, softened
1-1/4 teaspoon ground cinnamon
1/2 teaspoon salt
Ice cream (my favs are cinnamon or vanilla bean)

Heat oven to 375 degrees. Arrange blueberries in a greased 9" x 13" glass pan. Sprinkle with lemon juice. Mix brown sugar, flour, oats, butter, cinnamon and salt; sprinkle on top. Bake until topping is light brown and blueberries are hot - about 30 minutes. Serve warm with ice cream.

Colorful, flavorful...ready to savor with friends! Any summer favorites you have?

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Twinsight 16 of 50: Gotta Love Dogs



Guest Blogger, Pabby Swenson

In most families with dogs, it seems that there was one hold out to getting the dog in the first place. In our family, it was my mom. Here was her dog criteria: mute, bald, compliant, and no GI tract. There were actually quite a few dogs like that in the house before I arrived. She calls them stuffed. I call them chew toys.

She eventually caved and now wonders why she was so stubborn since I'm so charming and unconditionally loving. I'm a seven-year-old Schnoodle, and was named after Leah's imaginary friend. When she was four and Chloe arrived, the imaginary friend fled to Florida because the competition was too fierce. Leah wanted to give Chloe the name Pabby so the ring of his name would still be heard through the house. To ease the pain of not getting her way, my parents stupidly told her that if we ever got a dog, we'd name him Pabby. So that's how I got stuck with this name. But it is appropriate that Leah named me because she's my favorite. She simply shows me the most love. I've scheduled some canine therapy for myself (must snatch the Visa...) after she goes away to college since I basically stalk her day and night.

One morning, mom said out loud to me, "What should I write about in my next blog? What was I thinking when I promised 50 of these?" I really wanted to help her because she looked more desperate than usual. I said, "Hey, I might just be a dog, but I have friends. And they're good looking." So scroll down and meet some of my friends of all shapes and sizes.

  


Tilly Brady



Coconut Johnson



Dakota Jensen



Trout and Cider Beery with sister, Ella (she's the one in the middle)



WallE Walsh



Tehya Quinnell

 

Daisy Cook



Cozmo Strommen

 

Annie Kay Dick

 

Willy Jensen



Sissy & Lexi TenHulzen




Cosmo Brown Bloch with sisters, Callie & Tori

 

Cory Lima with sister, Sonia


Thanks for meeting my friends! If you have a dog, send me a photo of him or her and maybe mom will let me do another blog in the future. Later, Pabby

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