Cutting Onions & Collaboration

[Using a Knife - I]

Syn-propanethial-S-oxide is the enzyme in onions that irritates the tear-producing glands in your eyes. When you cut an onion, the enzyme is released (it’s more complicated than that, but I’ll spare you), drifts upward, contacts the lachrymal gland, and the tears begin to flow.

I’ve yet to meet anyone immune to this culinary torture.

The good news: chopping an onion is 30% complete before the first slice. Because it grows in layers, when it’s cut vertically in one direction, it’s already cut horizontally in the other. The first cut is as good as two. Two-thirds of the job is done for you.

People like us that are unwilling to continue in the way things currently are know that the way forward isn’t 100% our effort. It’s more like chopping an onion. Challenges (and tears) are inevitable. But when we collaborate and partner, some of the work is already done. And it’s better than what we could do on our own.