9 Great Bosses Worth Working Overtime For

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Bosses get a bad rap. From Ebenezer Scrooge to C. Montgomery Burns, pop culture generally portrays the top brass as greedy, egomaniacal, or hapless. But among all the horror stories of big shots run amok, let’s not forget the extraordinary leaders who’ve used their influence to make life better for their employees—or even for society at large. In honor of National Boss's Day, here are 9 executives, entrepreneurs, and CEOs who actually deserve that "World's Best Boss" coffee mug.

1. THE EXECUTIVE WHO MODERNIZED BASEBALL

Wikimedia Commons // Public Domain

Jackie Robinson is rightfully celebrated for breaking baseball’s color barrier, as well as being one of the most dynamic and talented players to ever take the field. Robinson’s opportunity, however, was in part due to Branch Rickey, one of the most innovative and nontraditional executives in baseball history. After a short-lived stint as a player, Rickey eventually found his true calling working in the front office. During his career, he was instrumental in a huge number of baseball modernizations, including the use of batting helmets, pitching machines, statistical analysis, and the concept of minor league affiliate teams.

Rickey understood that diversifying the game would require an extremely gifted player who also possessed near-superhuman restraint. He saw in Robinson the ideal combination of ability and temperament to withstand scorn and threats—in his words, "enough guts not to fight back"—and helped Robinson prepare by ruthlessly taunting him. Robinson’s massive success paved the way for black players to join the major leagues, and Rickey continued to be a civil rights advocate, declaring that "ethnic prejudice has no place in sports." Later in his career, his championing of Puerto Rican superstar Roberto Clemente helped lead to a new wave of superstar Latino players joining the league as well.

2. THE MESOPOTAMIAN FOREMAN WHO PAID WORKERS IN BEER

It’s impossible to say who the very first boss was—the concept of paid labor predates the earliest written records—but evidence from modern-day Iraq proves that 5000 years ago, at least one boss paid his workers in beer! This particular tablet contains the symbols for "rations" and "beer" as well as cuneiform writing describing how much was paid to a particular laborer, which essentially makes it an ancient pay stub. While we don't know this specific Mesopotamian employer’s name, or what project he was overseeing, raise a glass to this proto-boss who didn’t need currency to make sure his team was well compensated.

3. THE A-LISTER WHO'S AN ACCESSIBLE ALTRUIST

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Famed for her extensive charity programs, it’s no surprise that TV producer and star Oprah Winfrey is also a generous boss—it’s easy to find stories of her inviting employees over for dinner or even taking her entire production company on a Hawaiian vacation. But her staff loves Oprah for more than just her direct benevolence. "[Oprah’s] so inspiring because she’s not just a boss," says journalist and TV host Lisa Ling. "Everything you do, she asks, ‘What’s your intention behind it?’ You never find that in television. Oftentimes the only question is, ‘What is it going to rate?'" Another former employee, producer Janet Lee, praises Winfrey’s ability to relate and connect with her staff. "What was amazing with her was that the company really grew and grew every year and we had more people and more departments and she remembered everyone’s name. I always thought that was amazing."

4. THE PHARMACIST WHO PUBLISHED HIS BUSINESS ACUMEN

Fan Li, later known by the name Tao Zhu Gong, was an ancient Chinese military strategist. Born in 517 BCE in the feudal state of Yue (in modern southern China), he earned a reputation early in life for shrewd battle tactics and implementing psychological aspects into warfare. Later in life, Fan Li became a successful merchant-pharmacist and decided to share his accumulated wisdom for posterity. His philosophies were published as "Golden Rules of Business Success," which emphasized the importance of organization, vigilance, and character judgment to merchants. The "Golden Rules" was one of the world’s earliest books on business and leadership, and continues to be published in various forms [PDF] to this day.

5. THE COACH WHO MIXED CONTROL WITH COMPASSION

Few names are as revered in the sports world as football coach Vince Lombardi, often remembered as a tough-talking, no-nonsense authority figure. His on-field success is indisputable—he led his Green Bay Packers to five NFL championships in nine years—and was frequently attributed to his "tough disciplinarian" demeanor and rigorous practice habits. But while Lombardi was no stranger to a blistering harangue, he was also known among colleagues to espouse empathy and tolerance. One example: multiple former players agree that the coach fully accepted gay players on his teams and ensured they were treated with respect by other players and coaches. In fact, despite his stone-faced reputation, this 2014 Vice column suggests that "Lombardi's emotional connection with his players wasn't just a part of [his] character, but one of the major reasons for his success as coach."

6. THE PURITAN MAMA WHO KEPT THE PRESSES PRINTING

Ann Smith Franklin isn’t even the most famous person in her family—that would be her brother-in-law, founding father Benjamin—but her story is fascinating nonetheless. Along with her husband, James, Ann helped establish the first independent newspaper in New England, The New England Courant. After the Franklins were accused of libel (and James briefly imprisoned) for daring to criticize the government and religion, they decamped to Rhode Island and began printing a short-lived weekly newspaper, the Rhode Island Gazette. James's death in 1735 left Ann as the sole provider to their four children. She continued to operate the printing press, and when small jobs proved to be an insufficient way to earn money, she boldly negotiated a contract to become the official printer for the Rhode Island general assembly. She taught her children the printing business, and with her son James Jr., originated the Newport Mercury newspaper, a descendant of which is still published today. Ann Franklin eventually outlived all of her children, and in 1762 became the sole editor and publisher of the Mercury, and the first American woman to run a newspaper on her own.

7. THE FLIGHT DIRECTOR WHO REFUSED TO FAIL

By NASA [Public domain], via Wikimedia Commons

After serving as an Air Force pilot in the Korean War, Eugene Kranz was a key player in NASA’s fledgling Space Task Group. Kranz helped develop procedures for early space flights and was quickly promoted to Flight Director in 1964, in which capacity he oversaw a number of historic missions, including the Apollo 11 lunar landing in 1969.

In response to the Apollo 1 disaster, he issued the "Kranz Dictum," which challenged his entire team to be "tough and competent," and more responsible for their actions. But it was the nearly disastrous Apollo 13 mission which truly cemented his reputation as a leader for the ages. Facing enormous pressure and uncertainty, Kranz kept his cool and refused to panic as he worked to save the lives of the three astronauts aboard—"Let’s solve the problem, but let’s not make it any worse by guessing."

8. THE TECH GURU WHO DRASTICALLY RAISED SALARIES

Dan Price, founder, and CEO of tech startup Gravity Payments, made headlines in April 2015 when he announced that he was raising the minimum wage at his company to $70,000 per year. After years of trying to keep salary costs low, Price had a change of heart due to conversations with struggling employees, as well as a 2010 study by Daniel Kahneman that found personal emotional well-being was higher in employees making $75,000 per year. He helped fund these raises by cutting his own salary, from $1.1 million yearly to the same $70,000 figure. The story went viral, and Price found himself simultaneously praised and pilloried in the media (unsurprisingly, Rush Limbaugh predicted the "socialist" decision would be a failure). But a year and a half later, Gravity’s revenue keeps growing and Price recently bolstered his reduced salary by inking a $500,000 book deal.

9. THE PRODUCER WHO'S A PHONE CALL AWAY

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Fans of Grey's Anatomy, Private Practice, Scandal, and How to Get Away With Murder know Shonda Rhimes as an award-winning writer and producer, beloved for her sharp dialogue and diverse, multidimensional characters. But within the industry, she’s also widely praised for her availability and fierce allegiance to her colleagues. She’s known for her "No Assholes" policy: she’s highly selective about who she employs, and often works with a recurring cast that’s been described as "a de facto repertory company." Her actors hugely appreciate Rhimes’ loyalty and direct approach. Jessica Capshaw, who plays Dr. Arizona Robbins on Grey's Anatomy, has said, "The most important thing for me has been having proximity to a boss that cares when you have thoughts or concerns or questions and addresses them in a mindful and kind and generous way … Shonda is current with us. She's an email or a phone call away."

12 Turkey Cooking Tips From Real Chefs

To get a turkey this beautiful, follow the tips below.
To get a turkey this beautiful, follow the tips below.
AlexRaths/iStock via Getty Images

When it comes to cooking a juicy, flavorful turkey, the nation's chefs aren’t afraid to fly in the face of tradition. Here are a few of their top suggestions worth trying this holiday season.

1. Buy a Fresh Turkey.

Most home cooks opt for a frozen turkey, but chef Sara Moulton recommends buying fresh. The reason: Muscle cells damaged by ice crystals lose fluid while the turkey thaws and roasts, making it easier to end up with a dried-out bird. For those who stick with a frozen turkey, make sure to properly thaw the bird—one day in the fridge for every 4-5 pounds.

2. Buy a Smaller Bird—or Two.

Idealizing the big, fat Thanksgiving turkey is a mistake, according to numerous chefs. Large birds take more time to cook, which can dry out the meat. Wolfgang Puck told Lifescript he won’t cook a bird larger than 16 pounds, while Travis Lett recommends going even smaller and cooking two or three 8-pound birds.

3. Brine That Turkey.


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Brining a turkey adds flavor, and it allows salt and sugar to seep deep into the meat, helping it retain moisture as the bird cooks. You can opt for a basic brine like the one chef Chris Shepherd recommends, which calls for one cup sugar, one cup salt, five gallons of water, and a three-day soak. Or, try something less traditional, like Michael Solomonov’s Mediterranean brine, which includes allspice, black cardamom, and dill seed. One challenge is finding a container big enough to hold a bird and all the liquid. Chef Stephanie Izard of Chicago’s Girl and the Goat recommends using a Styrofoam cooler.

4. Or, Try a Dry Brine.

If the thought of dunking a turkey in five gallons of seasoned water doesn’t appeal to you, a dry brine could be the ticket. It’s essentially a meat rub that you spread over the bird and under the skin. Salt should be the base ingredient, and to that you can add dried herbs, pepper, citrus and other seasonings. Judy Rodgers, a chef at San Francisco’s Zuni Café before her death in 2013, shared this dry rub recipe with apples, rosemary, and sage. In addition to a shorter prep time, chefs say a dry brine makes for crispier skin and a nice, moist interior.

5. Bring the Turkey to Room Temperature First.

Don’t move your bird straight from the fridge to the oven. Let it sit out for two to three hours first. Doing this, according to Aaron London of Al’s Place in San Francisco, lets the bones adjust to room temperature so that when roasted, it "allows the bones to hold heat like little cinder blocks, cooking the turkey from the inside out."

6. Cut Up Your Turkey Before Cooking.

This might sound like sacrilege to traditional cooks and turkey lovers. But chefs insist it’s the only way to cook a full-size bird through and through without drying out the meat. Chef Marc Murphy, owner of Landmarc restaurants in New York, told the Times he roasts the breast and the legs separately, while chef R.B. Quinn prefers to cut his turkeys in half before cooking them. Bobby Flay, meanwhile, strikes a balance: "I roast the meat until the breasts are done, and then cut off the legs and thighs. The breasts can rest, and you can cook off the legs in the drippings left in the pan."

7. Cook the Stuffing on the Side of the Turkey.

A traditional stuffing side dish for Thanksgiving in a baking pan
VeselovaElena/iStock via Getty Images

Many chefs these days advise against cooking stuffing inside the turkey. The reason? Salmonella. "With the stuffing being in the middle, a lot of blood drips into it and if everything in the middle doesn't come to temperature then you're at risk," chef Charles Gullo told the Chicago Tribune. TV host Alton Brown echoed this advice, and writes that it’s very difficult to bring the stuffing to a safe 165 degrees without overcooking the bird. (You can check out some more tips to prevent food poisoning on Thanksgiving here.)

8. Butter Up That Bird.

No matter if you’ve chosen a dry brine, a wet brine, or no brine at all, turkeys need a helping of butter spread around the outside and under the skin. Thomas Keller, founder of The French Laundry, recommends using clarified butter. "It helps the skin turn extra-crispy without getting scorched," he told Epicurious.

9. Use Two Thermometers.

A quality meat thermometer is a must, chefs say. When you use it, make sure to take the temperature in more than one spot on the bird, checking to see that it’s cooked to at least 165 degrees through and through. Also, says Diane Morgan, author of The New Thanksgiving Table, you should know the temperature of your oven, as a few degrees can make the difference between a well-cooked bird and one that’s over- or under-done.

10. Turn Up the Heat.

If you’ve properly brined your meat, you don't need to worry about high heat sucking the moisture out, chefs say. Keller likes to cook his turkey at a consistent 450 degrees. This allows the bird to cook quickly, and creates a crisp shell of reddish-brown skin. Ruth Reichl, the famed magazine editor and author, seconds this method, but warns that your oven needs to be squeaky clean, otherwise leftover particles could smoke up.

11. Baste Your Turkey—But Don't Overdo It.

Man basting a turkey
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Spreading juices over top the turkey would seem to add moisture, no? Not necessarily. According to chef Marc Vogel, basting breaks the caramelized coating that holds moisture in. The more you do it, the more time moisture has to seep out of the turkey. Also, opening the oven releases its heat, and requires several minutes to stabilize afterward. It's not really an either/or prospect, chefs agree. Best to aim somewhere in the middle: Baste every 30 minutes while roasting.

12. Let It Rest.

Allowing a turkey to rest after it’s cooked lets the juices redistribute throughout the meat. Most chefs recommend at least 30 minutes’ rest time. Famed chef and TV personality Gordon Ramsey lets his turkey rest for a couple hours. "It may seem like a long time, but the texture will be improved the longer you leave the turkey to rest," Ramsey told British lifestyle site Good to Know. "Piping hot gravy will restore the heat."

11 Times Mickey Mouse Was Banned

Getty Images
Getty Images

Despite being one of the world’s most recognizable and beloved characters, it hasn’t always been smooth sailing for Mickey Mouse, who was "born" on November 18, 1928. A number of countries—and even U.S. states—have banned the cartoon rodent at one time or another for reasons both big and small.

1. The Shindig scandal

In 1930, Ohio banned a cartoon called The Shindig because Clarabelle Cow was shown reading Three Weeks by Elinor Glyn, the premier romance novelist of the time. Check it out (at the 1:05 mark above) and let us know if you’re scandalized.

2. Romania's rodent nightmare

With movies on 10-foot screen being a relatively new thing in Romania in 1935, the government decided to ban Mickey Mouse, concerned that children would be terrified of a monstrous rodent.

3. The Barnyard Battle battle of 1929

In 1929, a German censor banned a Mickey Mouse short called “The Barnyard Battle.” The reason? An army of cats wearing pickelhauben, the pointed helmets worn by German military in the 19th and 20th centuries: "The wearing of German military helmets by an army of cats which oppose a militia of mice is offensive to national dignity. Permission to exhibit this production in Germany is refused.”

4. The "miserable ideal" ordeal

The German dislike for Mickey Mouse continued into the mid-1930s, with one German newspaper wondering why such a small and dirty animal would be idolized by children across the world: "Mickey Mouse is the most miserable ideal ever revealed ... Healthy emotions tell every independent young man and every honorable youth that the dirty and filth-covered vermin, the greatest bacteria carrier in the animal kingdom, cannot be the ideal type of animal.” Mickey was originally banned from Nazi Germany, but eventually the mouse's popularity won out.

5. Disney's "demoralizing" cast of characters

Laughing Winnie the Pooh doll
CatLane/iStock via Getty Images

In 2014, Iran's Organization for Supporting Manufacturers and Consumers announced a ban on school supplies and stationery products featuring “demoralizing images,” including that of Disney characters such as Mickey Mouse, Winnie the Pooh, Sleeping Beauty, and characters from Toy Story.

6. Germany's "Anti-Red" rodent ban

In 1954, East Germany banned Mickey Mouse comics, claiming that Mickey was an “anti-Red rebel.”

7. Disney vs. the Boy King of Yugoslavia

A photograph of King Peter II of Yugoslavia
Public Domain, Wikimedia Commons

In 1937, a Mickey Mouse adventure was so similar to real events in Yugoslavia that the comic strip was banned. State police say the comic strip depicted a “Puritan-like revolt” that was a danger to the “Boy King,” Peter II of Yugoslavia, who was just 14 at the time. A journalist who wrote about the ban was consequently escorted out of the country.

8. The miraculous Mussolini escape

Though Mussolini banned many cartoons and American influences from Italy in 1938, Mickey Mouse flew under the radar. It’s been said that Mussolini’s children were such Mickey Mouse fans that they were able to convince him to keep the rodent around.

9. Not going for "I'm going to Disneyland"

Mickey and his friends were banned from the 1988 Seoul Olympics in a roundabout way. As they do with many major sporting events, including the Super Bowl, Disney had contacted American favorites to win in each event to ask them to say the famous “I’m going to Disneyland!” line if they won. When American swimmer Matt Biondi won the 100-meter freestyle, he dutifully complied with the request. After a complaint from the East Germans, the tape was pulled and given to the International Olympic Committee.

10. The great Seattle liquor store war

In 1993, Mickey was banned from a place he shouldn't have been in the first place: Seattle liquor stores. As a wonderful opening sentence from the Associated Press explained, "Mickey Mouse, the Easter Bunny and teddy bears have no business selling booze, the Washington State Liquor Control Board has decided." A handful of stores had painted Mickey and other characters as part of a promotion. A Disney VP said Mickey was "a nondrinker."

11. An udder humiliation

Let's end with another strike against The Shindig (see #1) and Clarabelle’s bulging udder. Less than a year after The Shindig ban, the Motion Picture Producers and Directors of America announced that they had received a massive number of complaints about the engorged cow udders in various Mickey Mouse cartoons.

From then on, according to a 1931 article in Time magazine, “Cows in Mickey Mouse ... pictures in the future will have small or invisible udders quite unlike the gargantuan organ whose antics of late have shocked some and convulsed others. In a recent picture the udder, besides flying violently to left and right or stretching far out behind when the cow was in motion, heaved with its panting with the cow stood still.”

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