This blog's namesake - "The Popped Kernel" - presumes that we're all kernels. Some of us have popped. Others of us have not. Why? Why are some people successful and others not (yet or at all)? That's the question driving the very existence of The Popped Kernel. One place we can find some answers is in the culinary treat itself.Type "The Popped Kernel" into Google and the second link asks us Why do some popcorn kernels not pop? The question might as well be: Why do some people not pop? The answer is equally applicable.
Kernels don't pop if the conditions aren't right. The kernel itself must have the right stuff - it can't be too hard (if it is, it can't pop ... unless moisture is added). Kernels must be put under the right amount of heat. Too little heat, they won't pop. Too much heat, they'll burn. Once popped, it must cool down to avoid burning to the touch. Only then can it be enjoyed. If left idle for too long, the popped kernels become stale. Only do they become enjoyable again when conditions for their well-being are reintroduced - warmth, moisture, perhaps some added flavor.
We can draw a few lessons about success from our understanding of what kernels need in order to pop (and stay enjoyable):
1. Set the right conditions - environment is critical.
2. Don't be too hard - approach success with open arms not clenched fists.
3. Turn on the heat - the right amount of motivation drives success.
4. Don't stand idle - Stay active and keep focused, else risk becoming stale.
What do you think? Can you think of other parallels between popcorn and success? Do you completely disagree? We'd love to hear. Comment below. Or write us at ThePoppedKernel@gmail.com.
