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Author: Stephen M. Paskoff

When Class Matters

Just as technology has changed how we read newspapers, listen to music, and watch TV shows, movies, and other content-rich events, it’s also altered the academic and workplace classroom and how we deliver learning. We’ve already seen an evolution, which has moved learning from in- person classrooms to online “pre-recorded”

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50th Anniversary for Civil Rights March on Washington

August 28 marks the 50th year since 250,000 people peacefully filled the National Mall in Washington, D.C.  and heard Dr. Martin Luther King, Jr. make his famous “I have a dream” speech.  That outpouring helped spark the passage of the Civil Rights Act of 1964 and the Voting Rights Act of

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More Than 50 Shades of Grey at Work – Part One

Colors mean a lot in our workplaces. They can symbolize issues, groups, and messages. Think of black, white, pink, red, and green, and, more than likely, several associations will quickly come to mind. Green means “go” or “money” or “environmentally conscious.” Most color associations are fairly easy to come up

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Sustaining What We Learn; Changing What We Do

How much of what we learn do we remember? And, how do we make sure that what we learn has an enduring impact on our behavior?  These are the riddles which organizations must solve as they try to measure the value of their investments in learning and the impact it

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Thoughts on the Global Workplace from Hanoi

I recently returned from Hanoi, Vietnam’s capital and a bustling, ancient, and rapidly modernizing city.  My client engaged my company to help communicate common principles of daily business conduct to its leaders meeting in Asia.  As a baby boomer who attended college in the late 60’s and early 70’s, this

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What’s Cooking In Savannah – Paula Deen in the Fire

Last week, the Food Network announced it would not renew Paula Deen’s contract when it expires at the end of June.  Her dismissal occurred after she admitted using racial slurs in a pre-trial deposition involving a lawsuit filed by a former employee. She may be the first Southern chef to

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