Chopped liver, decorated with mushrooms and carrots. (Photo credit: Wikipedia)
What do all the foods above have in common? They each are polarizing tastes; some love ‘em, some hate ‘em. But few feel neutral about them. (As a wise sage said, long ago, “It was a brave man who first ate an oyster.”)
I am food fortunate enough that I will eat most foods, though I have never developed a taste for tripe. But at least I have tried it, so I don’t just think that perhaps I will not enjoy it. I know I do not like it. “The point is to be willing to try things that are unfamiliar.” That last sentence is in quotes, since it is taken from an interview with Julie Myers Wood (C.E.O. Of Guidepost Solutions) in The New York Times.
It is in response to the question, “What advice do you give to college students?” Her full response was,
“One thing I always say is ‘eat the sushi.’ When I had just graduated from college, I went with my mom to Japan. We had a wonderful time, but I refused to eat the sushi. Later, when I moved to New York, I tried some sushi and loved it. The point is to be willing to try things that are unfamiliar.”
So true for us creatives, on so many levels. If what you create doesn’t make you a little uncomfortable, it probably is too safe. If you refuse to try something new, because it scares you—even just a little—then you are not taking enough creative risks. This doesn’t mean that just because something makes you uncomfortable it means it is the right answer. Heck, it could just be unappealing tripe, which will never work for you. But you never know until you at least taste it, and broaden your palate.
Got the idea?