Book Review: ‘The Productivity Project’ An Exercise in Reaching New Heights of Productivity
We all strive to be more productive. We are surrounded by advice, apps, and devices purported to boost our productivity, yet we don’t seem to be any better off. This challenge to achieve greater productivity is explored in “The Productivity Project: Accomplishing More by Managing Your Time, Attention, and Energy” by Chris Bailey. The author has a passion for productivity that most of us only dream of; he spent a full year attempting to be more productive.
During that year, Bailey’s goal was to get more out of life by being more productive and working smarter, not harder. “The Productivity Project” takes that idea to the extreme. Much of the book recounts Bailey’s productivity experiments and what he learned along the way. Plus, he gives the reader tools and insights so they, too, can apply what he learned.
master it. He prepared by reading about the successes and failures of others with similar goals. He experimented with meditation, a modified sleep schedule, an altered diet, and even strategized his coffee consumption, among many other modifications — all with the goal of living and working better. Through these productivity experiments, there is one thing Bailey didn’t want to do: waste your time. He stresses he only included what he felt would be most valuable to you. Every chapter begins with a takeaway. Bailey tells you what you’ll get out of the chapter and how long the chapter will take to read. But Bailey challenges the reader, as well. Most chapters include a challenge for you to try. It’s all about relevancy to your life, personal and professional. At its core, “The Productivity Project” is a trove of ideas. When you want to master your productivity and live and work better, this book serves as a worthwhile starting point.
One by one, Bailey works his way through a number of tasks to understand productivity and ultimately
Laugh Out Loud
One-Pan Harvest Pasta
This easy, healthy, hearty recipe is a delicious way to employ the harvest from your vegetable garden.
2 tablespoons vegetable oil Ingredients
1 3/4 cups reduced-sodium chicken broth 1 cup dried whole grain elbow macaroni 1/2 teaspoon crushed red pepper
1 small eggplant, cut into 1-inch pieces (4 cups) 1 medium zucchini, coarsely chopped (2 cups) 2 tomatoes or 4 Roma tomatoes, coarsely chopped (1 cup)
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Ground black pepper (optional)
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1/3 cup chopped red onion
Snipped fresh basil
2 cloves garlic, minced
Grated Parmesan cheese
1 (19-ounce) can cannellini beans (white kidney beans), rinsed and drained
1. In a very large skillet, heat oil over medium heat. Add eggplant, zucchini, tomatoes, red onion, and garlic. Cook, uncovered, 7–10 minutes or until vegetables are almost tender, stirring occasionally. 2. Add beans, broth, pasta, and crushed red pepper. Bring to a Instructions
boil, then reduce heat. Cover and simmer 7–10 minutes more or until vegetables and pasta are tender, stirring occasionally. Remove from heat. Season with salt and pepper; top with basil and Parmesan cheese and serve.
Recipe courtesy of midwestliving.com.
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