The Livewell Collective - December 2019


yourself time until you can focus on a more thought-out response.



Leo Laporte, host of the “This Week in Tech” (“TWiT”) podcast, has another suggestion: Tell

Josh Johnson and the Rochester Sports Garden have literally grown together. Founded by his relatives when he was just 5 years old, Josh spent many birthday parties within this 50,000-square-foot athletic facility. As time went on, this affiliate owner would more than leave his mark on the family business. “I was 18 and going to Monroe Community College at the time,” Josh remembers. “That’s when I asked my uncle if I could work here.” While he was the owners’ nephew, he didn’t exactly get special treatment. “At first, I came in one night a week just to help out — cleaning bathrooms, stocking vending machines — exciting stuff,” Josh explains wryly. But this upstate New Yorker wouldn’t stay cleaning toilets forever. Josh worked his way through the ranks, running soccer leagues and taking membership payments until eventually, his uncle offered to make him general manager. “I was horrified,” Josh remembers, “but I said yes. The things that scare you, those are what you want to do.” So, he threw himself into the work of managing the Rochester Sports Garden, a huge facility containing two soccer fields, four basketball courts, and six batting cages. Despite all of this, the young general manager would find a way to bring something new to the table. The first change was the way the Rochester Sports Garden tracked information. “Three to four years ago, we were using old school pen and paper,” Josh says, explaining how they made the shift to trail- based platforms to save time and money. The next big shift came when Josh noticed one of his members doing muscle-ups. “I was like, ‘I could do that ,’” he recalls. “Turns out I couldn’t.” The member told Josh her secret: CrossFit. After joining a box himself, Josh fell in love with everything CrossFit had to offer. When it became clear that batting cages weren’t as popular as they used to be, he seized the opportunity to transform the space into a box within the Rochester Sports Garden. We wanted to know how Josh manages to helm such a huge, multifaceted operation. “I have a very good team around me,” Josh explains. “Some people say if you want something done right, do it yourself — no. You just have to find the right people.” To him, every team member, from coaches to those who clean the toilets, and his wife, Sarah, plays an integral part in maintaining the Rochester Sports Garden. Josh advises new owners to not be afraid to call out those who are not meeting expectations, saying “Hold to your core values, create a culture from the beginning, and stick to your guns.”

people you don’t read emails. Of course, you do read emails, but the world doesn’t need to know it. This is a great way to cut down on the number of emails waiting in your inbox.

Finally, set aside time to do an email purge. Look at the people and businesses that are sending you emails, decide which ones you don’t read anymore, and unsubscribe. Depending on the size of your inbox, this can take time, but it’s worth it. You’ll receive fewer emails, which means you won’t spend hours scrolling through your inbox, and that can save you time and money in the long run.



• 4 (6-oz) skin-on salmon fillets (such as wild Alaskan) • 1 tsp kosher salt, divided • 3/4 tsp black pepper, divided • 8 oz haricots verts (French green beans), trimmed

• 2 ears fresh corn, shucked and halved crosswise • 1/2 cup plain 2% reduced- fat Greek yogurt • 1 1/2 tbsp fresh dill, chopped • 1 tsp lemon zest • 1 tbsp fresh lemon juice • 1 tbsp water


1. Prepare a steamer with two stackable bamboo baskets in a large Dutch oven. Line baskets with parchment paper. Add water to Dutch oven to a depth of 1 inch; bring to a boil over high heat. 2. Sprinkle salmon with 1/2 tsp salt and 1/4 tsp pepper. Place in one bamboo basket. Place haricots verts and corn in second bamboo basket, and stack on salmon basket. Cover and cook until fish flakes with a fork, 8–10 minutes. 3. Stir together yogurt, dill, lemon zest, lemon juice, water, remaining 1/2 tsp salt, and remaining 1/2 tsp pepper. Drizzle sauce over salmon, corn, and beans, and serve.


Yield: Serves 4 | Calories 553| Fat 14g | Protein 51g | Carbs 58g | Fiber 17g | Sugar 8g | Sodium 591mg

Thanks, Josh!


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