It takes a lot of trust for restaurants to let customers watch them make the food they serve. Theoretically, it builds trust and perhaps even impresses us to see them display their ingredients and craft. However, let me confess: there aren’t many places where it actually works: chop houses, wineries, and fancier places. Other places with which we are more familiar: the Subways and Chipotles of the world—it’s a mixed bag.

Sometimes it’s fine. Everything goes off without a hitch. Other times, I leave wishing they had made it in the kitchen—or even let me make it myself. The ingredients look weeks old, the help looks like they have a cold, or the workers are irritable. In such cases, watching how things are made hurts rather than helps.


One way churches leave themselves vulnerable in ministry is neglecting “bench depth” development. Bench depth in ministry is similar to that in sports–have more than one player who can play any position. The same principle applies to plans: have a plan (three or four deep) in case something goes wrong.Continue Reading

Low-Grade Fever Baby

Low-grade fever can make you sluggish, distracted, tired, and . Not completely. Just 10-20% more sluggish, distracted, tired, irritable. You notice it’s there, but you don’t take it seriously because you figure popping some Echinacea or a good night’s sleep will take care of it. Sometimes it does. Often it doesn’t.Continue Reading