Roland Harwood on Tapping Each Other to Solve Our Problems

nancy and charles chatting
nancy and charles tapping into each other

Via Johnnie Moore (thanks!) comes something that is remarkably akin to the Liberating Structures approach I’ve been diving into deeply.

2 degrees of separation – 100%Open.

And so recently, we’ve prototyped an exercise at various workshops and events called ’2 degrees of separation’ that has worked so remarkably well that a) I wanted to share it and b) see if anybody can help prove exactly how it works. The way we have run it to date is as follows:

In a room of at least 30 people, ask everybody to think of a project or problem they are working on right now where what would really help them is to be introduced to a specific person or organisation.
Invite people to then take it in turns to shout out the name of who they are trying to reach, and also to briefly introduce themselves (if necessary) and why they want this introduction.
Ask the whole group if anybody knows that person or organisation directly, or might know how to reach them, and if so to raise their hands.
If so, just point them out to each other so they can chat afterwards and repeat the process a few times.
We’ve now done this exercise 3 or 4 times with group sizes varying from about 30 to nearly 100 and every single time we’ve been able to make a productive connection. And whilst I thought it would probably work I am struck how well it has worked so far.

Feedback to Amplify vs. to Recognize

Creative Commons from the wonderful Roland Tanglao via Flickr

The title of the article, Talent Isn’t Fixed and Other Mindsets That Lead to Greatness, drew me in. Here is the opening paragraph.

According to Stanford University’s Carol Dweck, the psychologist behind the much-praised book Mindset: The New Psychology for Success, the attitude that we bring to our creative work—and to mentoring our juniors—can play a huge role in shaping just how much of our inborn talents we realize.

One of the most important things that I think I offer the individuals and groups I work with is to notice their contribution, their creativity, passion, persistence –> whatever the quality. The article calls this people’s “inborn talents.” I think it is more than inborn, but I won’t quibble…

I call my role or function “holding up a mirror.”  Helping people see for themselves their power and agency. But that is an oversimplification. So it seems useful to consider how we give feedback — it matters. Take a look at some wise words from Stanford University’s Carol Dweck.

Could you give me an example of how that language would actually play out if I were giving someone feedback?

A fixed mindset approach would be saying something like: “This project turned out amazing. You’re a genius. I knew you had the talent. This is proof of it.” As opposed to a growth mindset approach of, “Wow, this project turned out fantastically well. I loved the way you mobilized the team, the way you kept everyone focused, the way you brought it to fruition, the way you made everybody feel the ownership.” These are things you can replicate and that you should replicate the next time. Whereas, when I say, “You’re a genius!”…how do you reproduce that over and over?

And what about when you need to give someone criticism? Or point out an area that needs work?

As I mentioned, when you are giving criticism, you need to carefully critique the process someone engaged in and discuss what skills they need to learn and improve.

But I’ve also fallen in love with a new word—“yet.” You can say to someone who fell short: “You don’t seem to have this,” but then add the word “yet.” As in, “You don’t seem to have these skills…yet.” By doing that, we give people a time perspective. It creates the idea of learning over time. It puts the other person on that learning curve and says, “Well, maybe you’re not at the finish line but you’re on that learning curve and let’s go further.” It’s such a growth mindset word.

The “yet” thing is interesting and it reminds me of the power of “Yes, And,” from improv. Interesting that searching for a link took me back to the 99U site! Look at this. It both cases, I don’t think the feedback is limited ONLY to specific feedback — I really liked what Dweck said in response to the first question. But also having some lack of clarity also leads to possibility. Thus Roland’s fuzzy mirror photo inspired my thinking a bit more. Clarity on feedback, and possibility going forward. How’s that? How do you give feedback?

Photo from my friend Roland Tanglao.

Simple CoDrawing Exercise

I use this improvisational co-drawing exercise a LOT and get asked about how to do it. I learned it from Johnnie Moore who learned it from  Alain Rostain. It is very simple. So as a quick refresher…here is a quote from Johnnie’s blog… again!

The exercise is simple: you’re going to draw a face, together. It won’t be a familiar face (probably) but one you’re making up between you.

You need a pen and paper (we made do with a paper napkin from the cafe we were in).

Once you’re ready, you work silently. Resist the urge to discuss the picture as it develops and don’t comment on each other’s ideas. You probably won’t be able to suppress laughter though.

The first person draws just one feature of a face. It’s up to you what it is: it could be an ear, an eye, a nose, a tattoo, an eyebrow… whatver. Rule of thumb: when you lift the pen off the paper, you’ve finished your turn. And remember, as you’re working silently, don’t explain what you’ve drawn.

Then your partner takes the pen and they draw a feature. It may be another ear/eye whatever, or it could be something else. Whatever it is, you then get the pen and carry on. Even if you’re not sure what it is they’ve drawn.

If you don’t know what on earth your partner has drawn, don’t ask! Just carry on adding features as best you can.

Keep going like this for a few turns, each adding a single feature with each turn.

When someone gets the pen and hesitates about what to do, this means the face is finished. So that person now puts down the first letter of the name of this character. Keep adding letters until someone hesitates – when that happens, you’ve finished. And again, don’t comment on what your partner writes, whatever you may think!

Here are some sample pictures

And a quick video-in-action…

Clark Quinn says “Yes, you (we!) do have to change”

3212164191_4ae8fbf744_oLearnlets » Yes, you do have to change. Clark Quinn nails a good one today. In writing about effective learning, he notes:

And that’s assuming courses are all the learning unit should be doing, but increasingly we recognize that that’s only a small proportion of what makes important business outcomes, and increasingly we’re recognizing that the role needs to move from instructional designer to performance consultant. More emphasis can and should be on providing performance resources and facilitating useful interactions rather than creating courses. Think performance support first, and communities of practice, only resorting to courses as a last result.

This rang my bell as I’m starting to do some research for a client on effective ways for more distributed work place learning. (More on this later, as I want to pick your collective brains.)I’m deeply interested in these intersections on roles.

What do we know about the costs of moving towards more performance support for globally distributed, not-all-in-one organization contexts? (I’m talking international development here!) Ideas?

Just a Reminder – Chocolate Guinness Cake Day

guinnesscakeExperimentation: chocolate cakes and communicators | Full Circle Associates. Keeping on my reblogging of this St. Paddy’s day treat.

This year I used a different recipe, and then altered it for a slightly healthier version.

Chocolate Guinness Cake
Ingredients
1 3/4 cups all-purpose flour
3/4 cup natural (not Dutch-processed) cocoa powder – I upped the antioxident power to 1 cup. I love chocolate…
1 3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 sticks plus 5 tablespoons unsalted butter, softened – I used one stick of butter plus 3 tbs and 3/4 cup pumpkin puree
2 1/4 cups firmly packed light brown sugar – I used just over a cup of coconut sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups Guinness stout (do not include foam when measuring)
1 cup coarsely chopped pecans – I added a bit more nuts, plus 3/4 cup unsweetened shredded coconut
Confectioners’ sugar for dusting

Method
1. Position a rack in the center of the oven and preheat the oven to 325°F (160°C). Grease the bottom and sides of a 9-by-3-inch round cake pan or springform pan. Dust the pan with flour.

2. Sift together the flour, cocoa powder, baking powder, baking soda, and cinnamon into a medium bowl. Whisk to combine, and set aside.

3. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium-high speed until creamy, about 1 minute. Gradually add the brown sugar and beat at high speed until very light and creamy, about 3 minutes. Reduce the speed to medium-low and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl with a rubber spatula as necessary. Beat in the vanilla extract. Reduce the speed to low and add the dry ingredients in three additions, alternating with the stout in two additions and mixing just until blended. Add the pecans and mix just until combined. Remove bowl from the mixer stand and stir a few times with the rubber spatula to make sure the batter is evenly blended. Scrape the batter into the prepared pan and smooth the top.

4. Bake the cake for 70 to 75 minutes, until a cake tester inserted into the center comes out clean. Cool the cake in the pan on a rack for 20 minutes. I cooked mine for 70 minutes in a convection oven. 

5. Invert the cake onto the rack and cool completely. With the springform pan, I just slipped the bottom out. This cake is delightful served warm.

6. Just before serving, dust the top of the cake lightly with confectioners’ sugar. Store in an airtight container at room temperature for up to a week. I did consider making the cream cheese frosting from the NYTimes version, but I resisted. Have a bit of Guinness with your cake as a beverage choice, or a nice cup of coffee!

 

From: http://www.leitesculinaria.com/recipes/cookbook/choc_guinness_cake.html