8535c63548f5f67a422db2eb1b71e654I once went to a conference where one of the speakers talked about how she launched new programming within her organization. She said the reason she and her team were able to accomplish so much was because they labeled every new program
“an experiment.”

This idea has stuck with me through many areas of life, but I find that one of the greatest places to apply it is in the kitchen.

Will this recipe be any good? I don’t know, it’s an experiment.
Will this ingredient work as well roasted as well as sautéed? I don’t know, it’s an experiment.
Man, that was nasty…oh well, it was an experiment.
This is scrumdidiliumptious…great experiment.

The reason this works is because it dispels the threat of failure and replaces it with the guarantee of learning. It takes the pressure off of any endeavor to be perfect on the first try (as if anything in life ever is), and exchanges the stigma of mistakes for the elation of enlightenment.

It’s posh right now to talk about embracing failure. Business leaders write books about it, educators tout it as the greatest of learning tools. So…

…what if we taught our kids to experiment, to embrace the value of failure, and to seek out food that is good for their bodies and souls…all at the same time? 

Taste Quest. Let’s make it happen.

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