What makes a good work team? I’ve been thinking about that lately, because of all the jobs I’ve had, the most fun was when I worked at Sinai Hospital of Detroit in the 1980s.
It wasn’t because the work itself was particularly meaningful. It certainly wasn’t because I was earning the big bucks.
What was extraordinary about that work experience was the people I worked with. Many of us are still friends today, 27 years since our group was blown apart when a bunch of us were “laid off” after some political maneuvering at the C-suite level.
I’ve worked with many good people before and since, so I’ve been trying to put my finger on what made this team so special.
For one thing, most of us were around the same age, so we grew up with the same frame of reference about music, movies and other cultural touchstones.
We all had a good sense of humor, and we could tease each other without anyone taking offense.
There was also a Jewish ethos about our group – Sinai was a Jewish-sponsored hospital after all – even though we weren’t all Jewish.
When our department was moved to a former apartment on campus, I brought in an old copy of The Joys of Yiddish by Leo Rosten and put it in the bathroom. Soon the Catholic members of our group were spouting Yiddish like they’d learned it from their bubbies.
But occasionally something tripped them up.
Our media relations pro, Suzanne, was a good Catholic girl but she looked like a Yiddishe maidel, with what some would call a Jewish nose and long, curly, black hair.
One day she came into the office looking distressed and asked, “Bobbie, what’s daven mean?”
Daven (DAH ven) means to pray. No one is sure where the word comes from; Rosten says maybe from divin, French for divine.
Suzanne had been in an elevator at the hospital when a middle-aged Orthodox Jewish man got on. He looked her up and down–probably thinking what a good match she’d make for his son—and said, “So, where do you daven?”
It would be like saying to a stranger, “So, what church do you go to?”
Suzanne, not knowing what in the world he was talking about, stammered. “I don’t!” and beat a hasty retreat as soon as the elevator stopped.
We still laugh about that one.
And maybe part of the reason why that job was so much fun was that our jobs were manageable. Our team was extremely productive, but we didn’t feel we were understaffed and overworked as so many do today. We had time to goof off when we needed to; it kept the creative juices flowing.
All the above is an excuse to write about today’s recipe, which comes from the Sinai Hospital cafeteria.
Whenever they had these muffins on the menu, we’d all make a beeline for the cafeteria.
Sinai Hospital is gone now, first merged into the Detroit Medical Center and then closed. Its name is memorialized in the unmellifluous DMC Sinai-Grace Hospital and DMC Huron Valley-Sinai Hospital. The building itself was torn down and is now the site of a high school.
But Sinai Hospital lives on in our hearts!
A few weeks ago one of my Sinai colleagues was back in town for a family visit, so I invited her and two others we worked with, and their spouses, to lunch.
I served these Glorious Morning Muffins, which they all recognized immediately. We ate, and laughed, and reminisced about the good old days.
Glorious Morning Muffins
- ½ cup raisins, preferably golden
- 2 cups all-purpose flour
- 1 cup sugar
- 2 tsp. baking soda
- 2 tsp. cinnamon
- ½ tsp. salt
- 2 cups shredded carrots (about 3 medium)
- 1 large, tart apple, peeled, cored and shredded
- ½ cup shredded coconut
- ½ cup sliced almonds
- 3 eggs
- 2/3 cup vegetable oil
- 2 tsp. vanilla
- Soak raisins in hot water to cover for 30 minutes. Drain thoroughly.
- Heat oven to 350 degrees. Grease 15 muffin cups or line with paper baking cups.
- In large bowl, mix flour, sugar, baking soda, cinnamon and salt.
- Stir in carrots, apple, raisins, coconut and almonds.
- Beat eggs with oil and vanilla to blend. Stir into flour mixture until just combined.
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake 20 to 25 minutes or until a toothpick inserted in center comes out clean.
- Cool 5 minutes in pan; remove from muffin cups.
- Makes 15 muffins.
Lois Armstrong says
It was my favorite job too! And thank you for the muffins on my birthday weekend this year. Better than any cake with candles!
Marianne Kestenbaum says
Ditto. It was magic. We did food well, didn’t we? I learned my special flat-top salad-building trick visiting the cafeteria salad bar. (It also works for do-it-yourself Asian restaurants.)
Bobbie Lewis says
LOL, not to mention Song of India Rice and 7-Up Pound Cake!