How to Kill Coronavirus (and Smell like a Fine Wine)

A dental emergency brought me out on the streets of New York, where I figured out how to kill Coronavirus while also smelling like a fine wine. With the right attitude and some Clorox wipes, it is not difficult to kill Coronavirus.

The Guardian newspaper happened to intercept me, and here is what they wrote in their story the next day:

Further south, near City Hall, a man ambled down the sidewalk, toting a cylindrical container of sanitizing wipes. One white disinfectant sheet was sticking out.

“As much as I like my dentist, I don’t trust the seat was being fully cleaned,” said the man, Mark Oldman, who had a dental appointment. “You have to bring your own.”
“The hottest accessory on the streets of New York is no longer an iPhone,” he joked.

Did the city seem different to him, with all the closings?

“It feels like Thanksgiving,” he said of the US holiday, during which many New York City residents leave town. “Not completely dead, it just has this kind of ghost-town, tumbleweed quality.”

Kill Coronavirus and Smell like Wine
The virus is no match for a New York attitude and some Clorox wipes.

Art Basel Banana: My Wild Ride

Art Basel Banana - Mark Oldman photo
                                                                                                                           Photo credit: Andrea Hazen.

The Art Basel banana became a worldwide phenomenon, but when I came across it in the very first hour of Art Basel Miami last December, it merely seemed like one of the many absurd displays you would find at America’s leading art festival.

I did what any slave to social media would do: I posted to Instagram a photo of myself with the bound-up banana. With open palm, I Vanna-Whited my arm in its direction.

Before leaving the banana’s booth, I asked the gallerist if he thought that anyone would actually purchase the work, officially titled “Comedian” by Italian artist and serial provocateur Maurizio Cattelan. The gallerist informed me that that the first edition of it had already sold for the startling sum of $120,000.
Despite this surprise, I thought little more about the banana until early that evening, when an art world friend excitedly sent me a text asking if I had just purchased an extremely costly banana.
“No, why do you ask?,” I texted back.
“Because Artnet just ran a story on the banana and you’re standing with it,” she explained. Apparently this venerable art publication had come across my Instagram photo and featured it in one of the first stories about the extortionately priced fruit.
At a party later that night I happened to meet Emmanuel Perrotin, the owner of the Parisian gallery displaying the banana. When a mutual friend informed him that I was the fellow from the Artnet story, he hugged me with the zeal of a rescued castaway. He was relieved to have made a sale already, because, like Warhol suggested, only then did the banana truly become a work of art.
Art Basel Banana - first edition
The first edition of the Art Basel banana in the                first hour of the 2019 Art Basel Miami.

In the ensuing days, things went fully bananas. My photographic moment appeared around the world, from a newspaper in Munich to a blog in the Middle East. It found its way to New York magazine, on the Today Show, and on The Daily Show with Trevor Noah. A young French woman at a Miami Beach grocery store stopped me to ask, “But, eh, you are dee banana guy, no?”

Back at the fair, few cared that a hoodie-clad Leonardo DiCaprio was browsing a brightly hued Picasso. Instead, all eyes were peeled on the banana. Queues formed as attendees wanted their own social media moment, and these grew longer after a performance artist ate the banana.
Eventually the display was closed down due to so-called “dangerous crowd movements” and later a fairgoer sprayed graffiti on the then empty wall — both edging the artwork closer into the realm of full-out cultural zeitgeist. When celebrities and multinational corporations started posting their own parodies of the banana, you knew the story had achieved full escape velocity.
What accounts for the banana’s extreme virality? Some of it was simply the banality of a banana and duct tape, juxtaposed with its eye-popping price tag. This alone was enough to generate surprise in every corner of the world.
Let’s not overlook the banana’s sexual suggestiveness, either. This potassium-rich crescent is one of the better endowed of the tropical fruits.
Art basel banana inspiration - Warhol bananas
                                          Warhol bananas poloroid, Paul Kasmin Gallery, 2020.
Finally, obeying artist David Hockney’s definition of art as something “that has to move you,” the banana undeniably pushed buttons. The comments on my social media feeds boiled over with everything from bewilderment to delight to horror to exasperation. Some wrote off the banana as the final nail in the coffin of contemporary art, while others crowned it the Warholian soup can of our time.
Perhaps this is where the true art resides: not in the Art Basel banana itself, or even in the idea of it, but in our impassioned reactions to it. Our collective emotions constitute a kind of performance art that transcends the actual artwork. Few other things in our polarized, attention-deficient world could get so many different people engaged in an intellectual debate on the meaning of art.
At the same time, in these frothy but volatile economic times, the banana might come to be the quintessential symbol of reckless excess. When the next recession finally rumbles in, some people will point to the banana as the surest sign that Rome was burning.
Until that happens, however, we can marvel at the societal forces unleashed by a mere piece of fruit and swath of tape. Up above, Warhol must be smirking in his fright wig, for it was he who once observed: “Art is what you can get away with.”
Warhol polaroid self-portrait, Paul Kasmin Gallery, 2020

10 More Things Neil Peart and Rush Taught Me About Entrepreneurship

Neil Peart: those of us who admired the legendary Rush drummer, his lyrics, and his overall modus vivendi are still mourning his untimely passing. There was such a positive and passionate reaction to my recent Inc. story about Rush’s lessons for entrepreneurs, and such rich material in his lyrics, that the piece deserved a sequel. The following are ten more lessons that recently departed “professor” had for entrepreneurship, and life:

1. Refuse to be the pawn

It’s time I was king, now not just one more pawn….
Fly by night, goodbye my dear
My ship isn’t coming and I just can’t pretend

(“Fly By Night,” Fly By Night, 1975)

In the title track of Rush’s second album, Fly By Night, which was the first record for Neil Peart and his lyrical pen, we have one of the central motivations for entrepreneurship: autonomy. Aware of the perils of passivity, Peart is prepared to “fly by night” to eventually achieve kingly control over his own destiny.

2. Think big

In a world where I feel so smallI can’t stop thinking big

(“Caravan,” Clockwork Angels, 2012)

The ability to think big is one of the hallmarks of a great entrepreneur. Guest lecturing at my Stanford “Ingenious Entrepreneurship” course, Learnvest founder Alexa von Tobel advised my students to imagine the regret they would feel as an 80-year-old if they didn’t take sizable risks now.

Restaurant mogul Danny Meyer also addressed how to overcome narrow thinking by urging my students to ask themselves, “Whoever wrote the rule….?” when considering an exciting but risky new idea. Had he not applied that liberating mindset to Shake Shack, Gramercy Tavern, and so many other of his winning food concepts, the world would be a far less flavorful place.

Thinking big as an entrepreneur, of course, also involves pursuing a business model that is “scalable” – i.e., has the potential for high growth into new markets and geographies.

3. Leverage the fearlessness of youth

When we are young…
Learning that we’re only immortal
For a limited time

(“Dreamline,” Roll the Bones, 1991)

While recent research suggests that middle-aged founders may succeed more often than younger ones, there is still much to br said for taking your first entrepreneurial shot while in the blush of youth. With fewer family, health, and economic constraints, whippersnapper founders can leverage their time-limited sense of “immortality” to overcome the challenges of building a business.

What the young lack in experience, they make up for with naive derring-do, as Neil Peart encapsulated in 1991’s “The Big Wheel”: “Well, I was only a kid, didn’t know enough to be afraid/ Playing the game, but not the way the big boys played/ Nothing to lose, maybe I had something to trade.”

4. Be ferocious

It is the engine that drives itself
But it chooses the uphill climb

(“Cut to the Chase,” Counterparts, 1993)

Successful entrepreneurship requires a herculean work ethic. Founders must be self-starting workaholics, willing to toil around the clock and drive themselves to the point of obsession. Early in Microsoft’s history, Bill Gates’ “uphill climb” involved coding at his desk until he would pass out from exhaustion. Elon Musk is infamous for his 120-hour work weeks. Jeff Bezos is so hardcore that he uses “Gradatim Ferociter” (Latin for “step by step, ferociously”) as the motto for his spaceflight company Blue Origin. Peart himself was legendary for his endless practicing; he would even practice before rehearsals with the band, essentially practicing to practice.

Such burning intensity can exact a cost, as echoed by Neil Peart’s lyrics from the 1976 song, “Something for Nothing”: “You don’t get something for nothing/You can’t have freedom for free.” That sacrifice, for some founders, are friendships, relationships, and sometimes sanity.

5. Seek guidance

I stand atop a spiral stair
An oracle confronts me there
He leads me on light years away
Through astral nights, galactic days

(“2112. Oracle: The Dream,” 2112, 1976)

Like the oracle in Rush’s opus 2112, advisors are critically important to the entrepreneurial journey. Venture capitalist Vinod Khosla was not exaggerating when he offered that, “The single most important thing an entrepreneur needs to learn is whom to take advice from and on what topic”. At minimum, founders should have a trusted, energetic board of advisors that offer a diversity of viewpoints and proficiencies.

Even better is a personal mentor on whom you can call in times of uncertainty and hardship. Oprah Winfrey often consulted the late poet and sage Maya Angelou. Bill Gates has repeatedly sought the counsel of Warren Buffet.

At my course Danny Meyer spoke of how the longtime owner of Sparks steakhouse, the late Pat Cetta, was critical to his learning how to manage people and develop his much-emulated philosophy of “enlightened hospitality”.

6. Be a sponge for learning

He picks up scraps of information/ He’s adept at adaptation

(“Digital Man,” Signals, 1982)

An effective entrepreneur is a veritable digital man or woman, absorbing “scraps of information” at every opportunity, forever reading, learning, and questioning. Microsoft CEO Satya Nadella put it crisply when he said, “Don’t be a know-it-all; be a learn-it-all.”

The most important information is that which comes from users. An entrepreneur must continually ask them what works and what needs improvement, and adapt the business accordingly. As Sweetgreen cofounder Nicholas Jammet told my students a few weeks ago, he and his cofounders are constantly seeking feedback from their customers: “Our focus is maniacal; we are constantly testing hypotheses and iterating the Sweetgreen concept.”

7. Investors seek the real thing

It’s hard to recognize the real thing
It comes along once in a while

(“Grand Designs,” Power Windows, 1985)

Most would agree that the essential pillars of a “grand design” business are the business idea, the size of its market, and the quality of its founders. For seasoned investors, the last factor is often most important, as the business’ chances for success dramatically increase if the founders are “the real thing”. VC types want to see that the entrepreneurs have requisite grit – the fortitude to stick to their vision and execute relentlessly in a world of scarce resources.  But they also are looking for a measure of adaptability: those with willingness and ingenuity to pivot the business when the market demands it. Deft entrepreneurs can make the most of an average idea, but weak founders can destroy the grandest of designs.

8. Build your endurance

You can make the most of the distance
First you need endurance
First you’ve got to last

(“Marathon,” Hold Your Fire, 1987)

How does an entrepreneur make the most of the distance? You have to develop your endurance like an athlete by eating sensibly, hitting the gym, and getting sufficient sleep. It is often difficult for founders to remember to put on their oxygen masks first and practice self-care amid the relentless demands of a startup. Fortunately, there are now a multitude of apps and websites  to help founders to take regular breaks, practice meditation, engage in walking meetings, and block out the innumerable digital distractions.

9. Differentiate

Everybody got to elevate
From the norm

(“Vital Signs,” Moving Pictures, 1981)

The most promising businesses have an economic “moat” – that is, a sustainable competitive advantage over other firms in their category. When he spoke to my students a few weeks ago, Bluestone Lane founder and Melbourne native Nicholas Stone said that when he entered the crowded coffee chain business he took pains to elevate his concept from the norm established by Starbucks. This meant delivering an experience based on the principles of the Australian coffee culture in which he was raised: higher quality coffee, friendlier customer service, and more intriguing, nourishing food such as the company’s famous, Instagram-friendly “avo smash”.

10. Persevere

Why does it happen?
Because it happens.
Roll the bones.

(“Roll the Bones,” Roll the Bones, 1991)

There is not a startup in history that has not experienced setbacks and dead ends, a great many also endure full-scale failures and near-death experiences. An entrepreneur needs to learn from misfortunate without dwelling on it — fail forward, as they say. The sooner one realizes that failure is an inevitable part of the startup process, the easier it is to persevere and “roll the bones,” which is an old-fashioned term for rolling the dice.

Elaborating on the song’s title in an interview, Neil Peart explained that, “The bottom line…is to take the chance, roll the bones, if it’s a random universe and that’s terrifying and it makes you neurotic and everything, never mind. You really have to take the chance or else nothing’s going to happen.”

10 Perfect Thanksgiving Wines (& One Secret, All-Purpose Pick)

wines for Thanksgiving

If you are like most people, you have yet to purchase your Thanksgiving wines. Not to worry, kemosabe: I gots you covered. Each of these delicious Thanksgiving picks is: 1) American (consistent with the holiday); 2) flavorful and versatile enough for the multiplicity of flavors on the T-Day table; 3) $30 or less (to encourage multiple bottles); 4) not obtrusively oaky or tannic or strange-tasting (i.e., conducive to peacemaking at the table); 5) widely available (i.e., you can get your hands on it):

WHITE:

Duckhorn Sauvignon Blanc 2017 $28 (Napa): 
Pretty tropical scents on the nose and a mouth-cleansing lemony crispness on the palate and enduring finish. Not aggressively grassy/herbal-scented like many versions of Sauvignon Blanc.

K Vintners Art Den Hoed Viognier 2016 $27 (Washington State): 
Bewitching hints of peach and honeysuckle rise from the glass, with the wine’s lively acidity ready to take on every cranberry, yammy bite of your feast.

Morgan Metallico Unoaked Chardonnay $25 (Monterey, CA): 
No one will cry “butter bomb” when you serve this minerally Chardonnay, its medium-to-full weight and lemon-pineapple-pear personality a fast friend to turkey and all the trimmings.

RED:

A to Z Wineworks Pinot Noir “The Essence Of Oregon” 2015 $28 (Oregon):
Evocative of cherry, smoke, and a touch vanilla, it is a heftier-style Oregon Pinot that keeps it fresh with mouthwatering vibrancy.

Ancient Peaks Merlot 2016 $20 (Paso Robles):
Leave it to California’s sun-drenched Paso Robles to foster this velvety, flavorful affair, its price blissfully restrained for the intensity of black fruit, savory herbs, and toastiness it offers.

Chateau Ste Michelle Cabernet Sauvignon Columbia Valley Indian Wells 2015 $20 (Washington State):
Blackcurranty and tobacco-tinged, with silky smoothness but enough underlying zest to keep the table invigorated.

Dashe Cellars Zinfandel Dry Creek Valley 2015 $20 (Sonoma):
It is never out of fashion to drink the uniquely American grape, Zinfandel, on Thanksgiving, and this one will not clobber you with alcohol like some Zins. It is medium-to-full-bodied with a raspberry and clove personality.

L’Ecole 41 Cabernet Sauvignon Columbia Valley 2015 $28 (Washington State):
Rich and plummy, with hints of licorice and a long finish. It seduced the entire table on a recent visit to a New York steakhouse.

The Paring Pinot $30 (Sta Rita Hills, CA):
A fine effort from Santa Barbara County, its black fruit silky, smoky, and savory, able to meld seamlessly with the crispy skin of your turkey and all manifestations of stuffing.

Le P’tit Paysan “Le P’tit Pape” 2015 $20 (Central Coast):
Although its label features a drawing of a rooster facing down a p’tit pape or “little pope” (see photo above), there is no need to limit this savory red blend to that type of poultry. It is a medium-bodied charmer bristling with red fruit, herbs, and a pleasing earthiness.

ONE SECRET, ALL-PURPOSE PICK:

While I usually recommend including both whites and reds at the Thanksgiving table, if you are seeking just one fail-safe, all-purpose choice, go for a rosé sparkling wine like the Gloria Ferrer Brut Rosé Carneros NV (Sonoma). It’s got everything: American (check), versatile (made from almost equal parts Chardonnay and Pinot Noir, it is rich enough for dark meat and gravy); fairly priced ($28); immensely likable (beautiful perfume of rose petals and raspberries, with plenty of zingy crispness); and in ample supply (Gloria Ferrer is everywhere). Moreover, the bubbles are cleansing, and, of course, celebratory, and it is an eye-opening choice for those unaccustomed to drinking sparkling wine with their big bird.

How to Return Wine to the Store

Did you know you can return wine to the store?  Not because you didn’t like it, but if it suffers from cork taint, which is that moldy, wet newspaper smell that affects about 5% of wines. This happened last week when I opened a $130 bottle of the white Bordeaux Château Pape Clément I that had purchased for a bespoke seminar series I am doing for clients.

Since we couldn’t drink it, I poured a tiny bit out and passed it around the room – a perfect instructional tool for demonstrating “corked wine”.

The next day I took the nearly-full bottle back to Sherry-Lehmann Wine & Spirits, where the manager smelled the wine and immediately issued a refund.

“I hope it didn’t ruin your night,” the manager said warmly, handing me the return receipt.

The wine store will likely not be stuck with the bad wine, either, as the wine’s distributor or producer will often take it back.

The bottom line is that corked wine happens no matter how illustrious the wine or the merchant, but there is recourse.

return wine to store