Episode 205- Sushi And Kombucha

Sushi and Kombucha. So I thought, what’s the most obscure title I can come up with for a podcast? And there you go. It seems like it’s meaningless, but it’s not. I titled it that because last summer I had one on one time with my son, Nolan, and it was fantastic. There is nothing that our kids appreciate more than one on one time with one of us and we love it just as much. It’s the time that we get one-on-one uninterrupted without any of their brothers, without any distractions, without conversations between me and Elizabeth. It’s just face to face and they often don’t even care what we do. They just want that time. So on that day, Nolan and I went to go get sushi and sushi is his favorite. If he ever has the opportunity to choose, we’re going out to lunch or going out to dinner.

It’s always sushi or seafood. That is his preference. So there’s a sushi restaurant in the South Hills of Pittsburgh, which we’d never been to and I’d wanted to try it. It was called itchy bond and it sounds like it would be terrible, but they’ve got all you can eat sushi. My first year that I think about a gas station sandwich, but a lot of friends of ours loved that restaurant, had raving reviews. So I trusted that it wouldn’t be just crappy sushi. So we went and we ordered the all you can eat sushi. But earlier in the day Elizabeth went shopping and she bought two giant things of the trilogy. Kombucha. It was kind of, we both enjoy and we generally get the smaller bottles. But this time she got these giant jugs of kombucha. So I was so excited to see the giant supply of kombucha, but not just for the amount.

It’s generally $4 a bottle. This was like $8 for this giant jug. It’s like what a score. So I learned something this day about sushi and about kombucha. Cause normally when I get sushi I generally get one or two rolls, maybe three but I savor every bite of it. And you do that because you know it’s running out and I’ll use like the right amount of wasabi. And the right amount of soy sauce and ginger and I’m very aware when I’m eating it. I know I’ve got a couple of pieces left and I’m really careful of not just scarfing it down and making sure I enjoy it. It’s the same thing with the kombucha. When I open up that 16 ounce bottle, I know there’s not that much in there and it’s like four bucks for that thing and I’m going to savor every sip. But what I noticed that day was completely different.

No one, I both ordered the all you can eat sushi and I didn’t think the same way cause normally there’s a scarcity of the sushi and I’m enjoying every morsel of it. But instead as I was eating, I was eating, thinking there’s no end to this. I can always have more. So I wound up not enjoying it nearly as much. I wound up eating it, but while I was eating it I was thinking about the next one that I’m going to order. So I kind of just rushed through one thinking, yeah that was pretty good. But I was wondering what this one was like. And then I ordered the next one and try some of that. And it was much more about, volume was definitely much more about getting as much as I possibly could instead of just enjoying exactly what I had. And the same thing happened with the kombucha and it was real interesting because I’d walk into the kitchen, I open up the fridge, I’d pour a big glass of kombucha.

I wouldn’t even think about it, but I noticed as I was drinking it, I wasn’t even enjoying it. I noticed the same thing with the sushi. I wasn’t enjoying that either. I was just consuming it and I was consuming it in that way because I knew that there was no end to it. I knew that there was another giant jug in the refrigerator. If I want some more and with sushi, I knew there was someone on the other side ready to make me another role if I didn’t like this one or if I wanted something different. And it became a thing of just about abundance. And I wrote it in my book. When I recorded the audio book, it hit me and I thought, and I wrote that you can abuse abundance but you can’t abuse scarcity. And I’ve thought about that with the sushi and the kombucha because I abused the abundance and not only did I abuse it because I wound up having more than I should have because that never turns out to be a good thing.

But the thing was, I didn’t even enjoy it while I had it. If there was less, I would have savored it more. But when you have too much, when there’s always more there, it’s very easy to not appreciate that. And I see that in this world and oftentimes the people we talk to and work with, you see people that make good money, who don’t appreciate it because the Bund and it’s always going to be coming. You see a lot of people with their health, people who don’t have health issues, take it for granted when nothing’s going wrong. You don’t even know where the pain would come from. So you wind up taking it for granted how good you feel. And I see it a lot often to be honest with employees, not as much with entrepreneurs because the money to the employees is supposed to be there every two weeks.

That checks can have a certain amount of money in it and you expect it. You know, if you make 130 grand, you’re expecting to get 130 grand and you’re going to spend that money and I’m going to spend it all on, still not going to be enough. Now I need to earn more and I need to work more as opposed to appreciating what we have. And I’m doing this as a warning to me and to you to not take for granted what you have now and to enjoy what you’ve got. Enjoy this time that you have with your kids, enjoy the money that you’re making, enjoy your health that you have and to use it wisely and appreciate it. Because what happened to me was with the sushi and kombucha, I wound up not appreciating it and I learned what the kombucha that I would have enjoyed that one 16 ounce bottle weigh more than that large 64 ounce bottle that I went up consuming and I’ll enjoy the sushi more if I have known it was just three rolls because I had a greater appreciation of the scarcity of it.

Now this isn’t against ambition. We’re always going to strive for more. We’re always going to look to get better. We’re always going to be pulled by the challenge of achieving and attaining what we haven’t done yet. But I want to warn against getting fat and lazy and ungrateful, and if we don’t appreciate what we have in front of us while pushing to get more and to get better, and I don’t know why, but I’ve got a sudden craving for sushi. So maybe some one on one time is in the cards coming up. I’ll be back with you tomorrow.

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