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May 2008

Signature Story - Charting a New Course

Featuring National Marine Manufacturers Association

By Matt Alderton

When 49-year-old Bob Tait moved to Venice , Fla. , from Chicago in 1999, he intended to spend most of his time on land, not water. An avid golfer, he was in love with fairways, putting greens and sand traps. The only bodies of water he wanted to engage were the water hazards he tried to steer clear of on the golf course. That changed, however, when Tait sustained an injury that forced him to retire his golf clubs in 2004. Suddenly idle, he felt hungry for a new kind of hobby. Read »

April 2008

Signature Story - Spotlight on Green

Featuring Spotlight on Green

By Heather Ryndak Swink

After 20 years, the original Kresge Foundation headquarters building in Troy, Mich., was outgrown and outdated. It had many challenges, chief among them energy inefficiency and glare. Lack of shading and window treatments drove employees to extreme measures to block the daylight to prevent glare on their computer screens and the intense heat from the sun; windows taped up with black paper was not uncommon. The alternative to natural light wasn’t much better: Its main electric light sources were incandescent down lights, which were costly and dim.

The FORUM Effect blog features two April FORUM authors, Carol Forssander and Doug Widener, as they expand upon the topics of sustainable printing and an eco-friendly office. Visit the FORUM Effect at http://www.theforumeffect.org Read »

March 2008

Signature Story - A Seat at the Table

Featuring A Seat at the Table

By Suzi Wirtz, CAE

It’s a simple daily routine: You walk into your kitchen, open a cabinet and decide what to eat for breakfast. You select from three cereals on the shelf. A glass of milk with that? Thanks, but orange juice is more to your liking, and definitely without pulp. Top it off with coffee with extra sugar — make that real sugar. Sound familiar? Not if you are a resident in an assisted living facility, nursing home or even a hospital. For these folks, menu and dining decisions often are made by other people. In many cases, those other people are certified dietary managers. Read »

January 2008

Signature Story: More Than a Smile

Featuring More than a Smile