Lean Whiskey: 16: Coast to Coast, Cocktails, and Covid

Mark Graban and Jamie Flinchbaugh


In Episode 16, Mark Graban and Jamie Flinchbaugh take a little longer than usual to get to the lean talk. Our whiskey topic was cocktails, which takes longer to make (and apparently talk about) than pouring neat whiskey into a tumbler. Mark made a Boulevardier and Jamie made an Old Fashioned. We discuss bar tools and stirring versus shaking (sorry Mr. Bond, see the links below). See, we talked about process.

We also explore Mark’s experience in traveling coast to coast in his move from Orlando to LA, and share a little more on what we’ve both been up to. For our In the News article, we explore the grand experiment of working from home, and what it means for businesses, technology, culture, and jobs. We even explore how Kainexus is dealing with it as a company. It may possibly be that the grand experiment leaves a greater lasting impression than the virus itself. 

We spend a little time exploring a listener’s question on how lean thinking can help us deal with larger complex problems, such as reopening the economy. And we close by answering a question more about gratitude, which is what surprising good thing has come from our shelter-in-place time? Cheers!  

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