By: Bill Davidson, Driver, Harpoon Distributing Company (HDC) Road Crew Published:
Our friends at Web Industries, a fellow ESOP company, shared with us their “Ideas System,” a program for harnessing ideas for improving company performance from each and every employee. The reason behind the Ideas System made a lot of sense: every employee naturally has ideas every day about how to make his or her job easier, better, more efficient.
When we saw the Ideas system in action, we saw employees who were engaged, excited, and enthusiastic. It was obvious from these meetings just how much power there is in having every employee in the company striving for its improvement. And we knew then that this program was something we had to do at Harpoon.
At Harpoon, work teams have always met frequently and shared ideas for improving performance and making employees’ jobs easier, better, more streamlined. Since becoming employee-owned, we formalized this system to make the most of those ideas and celebrate the contributions of our fellow owners. Ideas that get put into practice are showcased on the Ideas Wall in the brewery. This month's employee owner feature comes from the Harpoon Distributing Company Road Crew where Bill Davidson made a small suggestion with huge benefits…
Name: Bill Davidson
Title and Department: Driver, Harpoon Distributing Company (HDC) Road Crew
Idea: Two-wheelers are the Road Crew’s best friends. We use them all day, every day as they make delivering kegs and cases of beer so much easier. We were constantly breaking them on the road which was a huge headache. We had to either head back to the brewery to pick up another one or keep extra two-wheelers on the truck with us. Both were pretty bad options. Driving back to the brewery, mid delivery, meant we were using more gas and taking longer to complete our routes. Keeping an extra two-wheeler on the truck meant there was a little less space for beer and we were potentially taking a well-functioning two-wheeler from someone who needed it. My idea was to add a toolkit on every delivery truck, that way we’d be able to repair broken two-wheelers on the road.
Benefit: Since we’ve added these toolkits, we’ve saved on gas money and are able to work more efficiently (time = money!).
Favorite Beer: Harpoon IPA and 100 Barrel Series #55: Thunder Foam (Bill was one of the brewers!)
By: Kayem Published:
Need to bring a dish to an upcoming backyard party? Our good friends over at Kayem created this delicious sausage hash using their Artisan Fire Roasted Pepper Jack Sausage to help you bring you’re a game to your next potluck. Made with fire-roasted jalapenos & Monterey Jack, this dish pairs perfectly with the vibrant citrus and pine hop aromatics in Harpoon Take 5. This Kayem Artisan hash + a case of Take 5 = backyard party MVP status. Enjoy!
Kayem Artisan Sausage Hash
- 4 Kayem Artisan Fire Roasted Pepper Jack Sausages
- 1 T. duck fat or vegetable oil
- 1 medium yellow onion – ¼ inch dice
- 1 large clove garlic – finely chopped
- 2 bell peppers – preferably 1 red & 1 yellow - stem, ribs and seeds removed, ¼ inch dice
- 1 Fresno or jalapeno pepper – stem, ribs, and seeds removed, finely chopped
- 2 cups roasted sweet potato cubes (instructions below)
- 2 cups cornbread croutons
- 2 cups black beans, drained but not rinsed
- 1 ¼ cup chili broth (recipe below)
- 1 T. butter or duck fat
- 4 farm fresh large eggs
- 1 lime
- 4 Sprigs of cilantro - stems removed, leaves roughly chopped
Kosher salt and black pepper to taste
- ½ cup water
- ¾ cup chicken stock
- 1 dried cascabel chili – seeds & stem removed, torn into 4 pieces
- Kosher salt
1. Place liquids and chili pieces in a saucepan and bring to a boil. Turn off heat and allow to sit for at least 30 minutes.
2. Remove chili, chop finely and set aside. Season broth to taste with salt and set aside.
Roasted Sweet Potatoes:
- 1 large sweet potato peeled and cut into ¼ inch dice
- 2T. vegetable oil
- Salt and Pepper
1. Preheat oven to 400 degrees
2. Toss sweet potato cubes with oil, salt, and pepper. Spread in a shallow layer on a baking sheet and roast approximately 30 minutes. Half way through baking, use a spoon to mix cubes so they roast evenly. Cubes will be tender and just starting to brown when done. Set aside to cool.
- Preheat oven to 400 degrees.
- In a large cast iron pan on the stovetop over medium heat, cook the sausages in 1 T. duck fat or oil until browned, approximately 7-9 minutes. Remove sausages from pan and set aside. In the same pan over medium heat, sauté onion, garlic, bell peppers, red Fresno or jalapeno pepper and chopped cascabel (from chili broth) until tender but not browned, about 7-10 minutes. Slice sausages into ¼ inch pieces and add to pan. Add sweet potatoes, cornbread croutons and black beans, then add chili broth and mix thoroughly until liquid is absorbed. Season to taste with salt and pepper.
- Place pan in oven and bake until heated through and top starts to brown, about 30 minutes. Cover and keep warm while preparing eggs.
- Heat butter or duck fat in a frying pan over medium heat. Break eggs into pan one at a time and turn heat down to low. Cover and cook, basting a few times until yolks are just barely set, sunny side up. About 4 minutes.
- To serve, scoop hash onto a plate or into a bowl. Squeeze a little lime juice over the hash. Carefully so not to break yolks, place 1 fried egg on top of each serving. Garnish with cilantro and serve with a bottle of hot sauce for kicking up the heat if desired.
Serve with Harpoon Take 5 Session IPA and enjoy!