Numbers crunchers in Florida are finally realizing that the sunshine state is not immune to the aging trend sweeping the rest of the world.
Marketers had better catch on as well if they want to capture the billions of dollars in purchasing power that will increasingly be controlled by older Floridians.
The state estimates that seniors will account for 60 percent of population growth over the next two decades. By 2030, they say, one in four state residents will be 65 or older; or 26 percent, compared with 17 percent today, according to the Bureau for Business and Economic Research at the University of Florida.
While some predict the aging of the state will strain government resources and cause worker shortages, smarter heads see an opportunity to tap the knowledge and experience of the boomer generation at a fraction of its prime time cost.
It is estimated that over the next 15 years, 80 percent of the native-born workforce growth in North America – and even more so in much of Western Europe – will come from those over fifty, according to a book entitled, “Workforce Crisis,” written by Ken Dychtwald and published by the Harvard Business School Press.
Dychtwald, who is a specialist in tracing the impact of an aging population on society, wrote the book along with Tamara J. Erickson and Robert Morison, who are management advisors, to give organizations a heads-up on how to handle what they see as the coming shortage of skills and talent that is being brought on by the aging of the workforce in the industrialized world.
The authors point out that “while marketers are starting to target an older population, managers are still encouraging mature employees to retire early.” Big mistake, they say, because the workforce will show a marked decline moving out to the year 2020, when growth will be an “anemic 0.3 percent.”
They place emphasis on how to retain and nurture mature workers because that’s were the lion’s share of experience resides, which can stem the on-coming brain drain. “Demographic and economic projections suggest that the shortage of workers will start soon and grow significantly…” they observe.
“A complex set of variables shapes the nature, timing and extent of these deficits,” the book goes on. “Economic conditions and the rate of job creation govern the demand for workers.” On that score, mature workers should be much in demand in the state of Florida well into the future.
Hopefully, that won't by that.
Friday, November 27, 2009
Monday, November 16, 2009
A Slice of Puerto Rico in Orlando
As the celebration of national Hispanic Heritage month came to a close, we were reminded that the festivities surrounding “Navidades,” Christmas in the Spanish-speaking world, are not far off. At “Guavate” it’s “Navidades” all year-round. “Guavate” is the only authentic Puerto Rican restaurant to be found in the Orlando metropolitan area.
Walk into “Guavate” and you could be in the heart of Santurce, the commercial and residential center of metropolitan San Juan, or any corner of the island, where good Puerto Rican food is served. The senses are immediately engulfed with the sights, sounds and aromas of a real Puerto Rican culinary experience.
“Guavate” is on Alafaya Trail, in what is one of the growing upscale Puerto Rican enclaves in Orlando, far removed from the mountain barrio that bears the same name in Cayey, Puerto Rico, where “lechoneras” (pig roasters) line either side of route 184, cooking the ultimate in Puerto Rican cuisine, “lechon asado,” savory suckling pig roasted on a spit over an open fire pit.
During the holiday season in Puerto Rico, any time before and through Christmas and even after January 6th, Three Kings Day, a drive up the winding mountain roads to eat “lechon asado” in the cool, crisp country air is a tradition.
Billed as a Puerto Rican eatery and bistro, the Orlando restaurant is as unpretentious and welcoming, as its namesake community on the island with a dozen or so tables and booths and a few curbside tables with umbrellas to accommodate the overflow crowd of patrons that come from near and far to enjoy the finger-licking food and relaxed atmosphere.
The vaulting walls are covered with art depicting typical Puerto Rican countryside, alive with the vibrant red-flowering “flamboyan” trees. A birthday celebration is recognized by servers taking up the conga, bongo drums and maracas in a spirited rendition of the traditional birthday song, “felice, felice en su dia.” It is suggested that you call in advance ( 407.281.4700) to book a table, but don’t be surprised if you still have a bit of a wait, because people like to linger over their “café con leche” after a completely satisfying meal at very reasonable prices.
The menu is pure Puerto Rican. If you don’t like garlic, stay home. Otherwise, you’re in for a treat with a wide array of chicken, pork, beef and seafood dishes to choose from. There’s an outstanding selection of “Asopaos,” heavy rice soups laced with chicken, shrimp, lobster or seafood; stuffed “mofongo” and rice combinations. “Mofongo” is mashed plantain (the green banana used as a vegetable) with garlic and bits of bacon fried in olive oil. The “mofongo de yucca,” another root vegetable, is superb.
Best of all a dinner for two, starting with a plate of typical appetizers and a couple of beers cost us $48.00, including the tip. “Guavate” is located at 422 S. Alafaya Trail, one block north of Curry Ford Rd. It serves lunch and dinner and fills takeout group orders, offering “Pasteles Navidenos” all year-round at $25.00 a dozen and $15.00 for a half dozen. The “pastel” is the traditional plantain “wrap” filled with herbs and root vegetables that is the centerpiece of a Puerto Rican Christmas dinner, served with roast pork and “arroz con gandules,” rice and beans. The traditional Christmas dinner can be had at “Guavate” every day for $9.50.
The crowning touch, of course, is dessert, which features an assortment of “flans,” custards; “Pastelillo de Guayaba,” a guava turnover; “Tembleque,” a coconut custard; “Tres Leches,” a cake made from three milks; and, finally, “Dulce de Papaya con queso blanco,” pieces of candied papaya served with goat cheese.
The sweetness of the desserts can be perfectly off-set with a strong Puerto Rican coffee, served black or with milk, that is guaranteed to wake you up for the drive home. If you are not aware of the divine properties of Puerto Rican coffee, you should know that it has been served at the Vatican for years and was reportedly the favorite beverage of several Popes. No wonder that the patrons at “Guavate” religiously linger over the brew after a thoroughly delightful dining experience.
Walk into “Guavate” and you could be in the heart of Santurce, the commercial and residential center of metropolitan San Juan, or any corner of the island, where good Puerto Rican food is served. The senses are immediately engulfed with the sights, sounds and aromas of a real Puerto Rican culinary experience.
“Guavate” is on Alafaya Trail, in what is one of the growing upscale Puerto Rican enclaves in Orlando, far removed from the mountain barrio that bears the same name in Cayey, Puerto Rico, where “lechoneras” (pig roasters) line either side of route 184, cooking the ultimate in Puerto Rican cuisine, “lechon asado,” savory suckling pig roasted on a spit over an open fire pit.
During the holiday season in Puerto Rico, any time before and through Christmas and even after January 6th, Three Kings Day, a drive up the winding mountain roads to eat “lechon asado” in the cool, crisp country air is a tradition.
Billed as a Puerto Rican eatery and bistro, the Orlando restaurant is as unpretentious and welcoming, as its namesake community on the island with a dozen or so tables and booths and a few curbside tables with umbrellas to accommodate the overflow crowd of patrons that come from near and far to enjoy the finger-licking food and relaxed atmosphere.
The vaulting walls are covered with art depicting typical Puerto Rican countryside, alive with the vibrant red-flowering “flamboyan” trees. A birthday celebration is recognized by servers taking up the conga, bongo drums and maracas in a spirited rendition of the traditional birthday song, “felice, felice en su dia.” It is suggested that you call in advance ( 407.281.4700) to book a table, but don’t be surprised if you still have a bit of a wait, because people like to linger over their “café con leche” after a completely satisfying meal at very reasonable prices.
The menu is pure Puerto Rican. If you don’t like garlic, stay home. Otherwise, you’re in for a treat with a wide array of chicken, pork, beef and seafood dishes to choose from. There’s an outstanding selection of “Asopaos,” heavy rice soups laced with chicken, shrimp, lobster or seafood; stuffed “mofongo” and rice combinations. “Mofongo” is mashed plantain (the green banana used as a vegetable) with garlic and bits of bacon fried in olive oil. The “mofongo de yucca,” another root vegetable, is superb.
Best of all a dinner for two, starting with a plate of typical appetizers and a couple of beers cost us $48.00, including the tip. “Guavate” is located at 422 S. Alafaya Trail, one block north of Curry Ford Rd. It serves lunch and dinner and fills takeout group orders, offering “Pasteles Navidenos” all year-round at $25.00 a dozen and $15.00 for a half dozen. The “pastel” is the traditional plantain “wrap” filled with herbs and root vegetables that is the centerpiece of a Puerto Rican Christmas dinner, served with roast pork and “arroz con gandules,” rice and beans. The traditional Christmas dinner can be had at “Guavate” every day for $9.50.
The crowning touch, of course, is dessert, which features an assortment of “flans,” custards; “Pastelillo de Guayaba,” a guava turnover; “Tembleque,” a coconut custard; “Tres Leches,” a cake made from three milks; and, finally, “Dulce de Papaya con queso blanco,” pieces of candied papaya served with goat cheese.
The sweetness of the desserts can be perfectly off-set with a strong Puerto Rican coffee, served black or with milk, that is guaranteed to wake you up for the drive home. If you are not aware of the divine properties of Puerto Rican coffee, you should know that it has been served at the Vatican for years and was reportedly the favorite beverage of several Popes. No wonder that the patrons at “Guavate” religiously linger over the brew after a thoroughly delightful dining experience.
Saturday, November 7, 2009
Surviving Prostate Cancer
"Nobody dies from prostate cancer any more."
That’s how my urologist in Puerto Rico delivered the news that my PSA (prostate specific antigen) blood test had gone up significantly in less than a year. That matter-of-fact attitude about the possibility that there might be a cancer growing within my body, told me that I should look for another doctor. Subsequently, found an outstanding specialist in Orlando, Florida, who treated me successfully, but more on him later.
The first urologist had seen it all before, but this was potentially my cancer, in my body and I expected, no demanded, a little more compassion than that glib statement provided, even if it was intended to put my mind at ease.
Besides, it turns out that the statement was just not true. About 192,280 new cases of prostate cancer will have been diagnosed in the United States in 2009, according to the American Cancer Society, and, they estimate that 27,360 of those men will die.
That's no small number, but earlier detection and improved treatment have significantly reduced the number of deaths. The experts measure survivability in five-year increments and the Cancer Society puts the current rate at nearly 100 percent for that period of time.
Still, I am somewhat apprehensive as I approach my third annual examination.The third year is the halfway point in my first five-year survival cycle. Last year, my urologist assured me that my prostate was like that of a new born baby and that I would likely die of other causes. That was then and we'll soon see if the outlook continues to be so favorable.
We'll keep you posted and we'd like to hear your experiences, fears and concerns about prostate cancer for a book project that's in the works.
And, that's that... for now.
That’s how my urologist in Puerto Rico delivered the news that my PSA (prostate specific antigen) blood test had gone up significantly in less than a year. That matter-of-fact attitude about the possibility that there might be a cancer growing within my body, told me that I should look for another doctor. Subsequently, found an outstanding specialist in Orlando, Florida, who treated me successfully, but more on him later.
The first urologist had seen it all before, but this was potentially my cancer, in my body and I expected, no demanded, a little more compassion than that glib statement provided, even if it was intended to put my mind at ease.
Besides, it turns out that the statement was just not true. About 192,280 new cases of prostate cancer will have been diagnosed in the United States in 2009, according to the American Cancer Society, and, they estimate that 27,360 of those men will die.
That's no small number, but earlier detection and improved treatment have significantly reduced the number of deaths. The experts measure survivability in five-year increments and the Cancer Society puts the current rate at nearly 100 percent for that period of time.
Still, I am somewhat apprehensive as I approach my third annual examination.The third year is the halfway point in my first five-year survival cycle. Last year, my urologist assured me that my prostate was like that of a new born baby and that I would likely die of other causes. That was then and we'll soon see if the outlook continues to be so favorable.
We'll keep you posted and we'd like to hear your experiences, fears and concerns about prostate cancer for a book project that's in the works.
And, that's that... for now.
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