Infinite Baklava

Last week there was a speaker dinner hosted by Momentum and they had Greek catering which included lamb gyros, salad, baklava, and so on. I don’t like onions or tomatoes so I just made myself some gyros with lamb and hummus. At the end of the event there was a lot of baklava left over so I volunteered to take it home with me, although Jon and Steve3 thought it was gross. I’ve been attacking it little by little but I think I’m going to have to toss the rest of it out since there’s no way I’m going to be able to eat the entire thing before it goes bad.

XO Chinese Food

Have you ever turned around from a restaurant or storefront because it looked like a quality place? As a former student still in that mindset, I definitely have. My team went for pizza and forgot to bring back Jimmy Johns (cheese and I are at odds) so I ventured out into downtown to try and find something. Truth be told, I was glad not to have the sandwich- the JJ “Club Lulu” (#16) is easily my most commonly eaten object in the last 16-20 months, but I wasn’t feeling something cold at the moment. I needed something warm, greasy, saucy, meaty- like pizza- oh wait. My next thought was chinese. As I rounded the corner to where I thought Jimmy Johns was, sure enough, I saw an Asian place on the other side of the street. Problem was, the all the straight edges and modern architecture of the exterior told me that this was not the place I was looking for. I pictured in my mind $10 plates, 10 minute waits, 10% tips, and really nice red tablecloths. As I turned my head to enter Jimmy Johns though, something caught my eye.

About Us

The FoodCircles Company was founded in 2011, and has been providing quality foodcircles to the public ever since. Located in Michigan, FoodCircles employs over 10 people and does all kinds of awesome things for the Michigan community!

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GRid 70 Internet (or lack thereof)

The people at Momentum gave us office space at GRid 70 on Ionia Ave. and it’s a combination of a workspace with multiple tables and a conference room and a cafe with its own coffee machine, mini-fridge, sink, toaster, microwave, etc. It’s supposed to have wireless internet too but that’s been a chronic issue since we first started using the place.

Interviews

We’ve been scheduling interviews for applications to the FoodCircles team and my way of interviewing people is different from what Jon has been doing, though that’s not surprising considering that we’ve never coordinated with each other. I asked Mr. Google what I should ask the interviewees and after weeding out the questions that were redundant, stupid, off-topic, or just generally something I wouldn’t like someone to ask  me, I came up with a list of 20 that I could interchange with each other. Jon, on the other hand, consulted some of the guys in his network of organized crime and they provided questions for him.<!–more–>When I was living at home in Highland I interviewed three people via Skype while sitting in my basement on my grandma’s couch, but now that I’m living in Grand Rapids we have an office space with its own conference room, display screen, dry erase boards, etc. so it feels more like we’re a business hoping to find new candidates and less like me sitting in the basement and talking to people 40 miles away while petting my cat. Our first batch of interviewees were from the Grand Rapids area so they were able to travel to the office in person. Only one candidate was in Ann Arbor and we did the call by Skype, but she was applying for a position that will operate in AA so even thinking about making her travel all the way out here was beyond dumb. We interviewed a GVSU student who wanted to do back-end web design and Jon asked a lot of questions that would make me consider whether or not this was the right job for me. We have a few more interviews lined up and hopefully we’ll find the people we’re looking for by the end of May.