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Marvelous Outsourcing – Good for America
by Ross Lasley
Outsourcing – having people overseas do work for you – is simply fabulous. It is wonderful, it is terrific, it has no downside, it helps companies grow, and it is good for the US economy as well as you personally.
WHAT????
If you have read a newspaper in the last year or spent any time listening to a moronic politician promoting some “job protection” act, it is pretty unlikely you'd feel this way.
But – it isn't just that I personally feel outsourcing is stupendous, it is an indisputable fact. |
It isn't hard to dismiss the political rhetoric for what it is , although it can be difficult to see past that noise sometimes.
Just think back to good old Honda Motor Company and how we all felt about it in the 80's. Did Japan really destroy the economy of America? Are we all working for them now? Is Ford out of business? These are surely silly questions today, but they were front page articles then - that asked these same questions, combined with predictions of doom for us all.
So what is the real deal with outsourcing and why is it indisputably good for you? Well I'm glad you asked. Here are my 7 facts on why outsourcing rocks:
- Corporate Savings mean lower prices for you
Are you enjoying that computer you are reading this e-newsletter on? Are you glad it wasn't $10,000? When the PC was first rolling into American homes that is what we thought it would cost for one. Global sourcing of components has reduced the cost of hardware by 30% since 1995 alone.
- India is an investment that pays a 14% Return - what an ROI!
For every dollar US companies spend in India we have $1.14 spent here. All those folks doing that work, where do you think their computers and software comes from? Outsourcing creates net value for the US economy.
- Outsourcing means sick people get better medical care
The cost of medical care is astounding, and the technology is advancing so fast that even “affluent” Americans have trouble paying the bill. If it costs 30% less to have an MRI because the technician reading the scan is overseas, more people who need them can have MRIs. Driving the cost of medical care down makes it accessible to more people. Who is more important; the one temporarily unemployed MRI technician or the numerous people who received a life saving scan?
- Job Churn , while sad for people you know personally , is a fact of life in America – without it we'd be screwed.
There are no buggy whip manufacturers left in Massachusetts and you don't have to travel far to find a mill town that is no longer making textiles. Cell phones have existed for about 25 years and have been common for less than 10 - more than 200,000 people are employed by cell phone companies today. This one makes me particularity angry when I hear geeks moan about outsourcing – no one is entitled to a job, but in the case of programmers that sense of entitlement is just offensive. They knew the day they took the job that it was doomed. Our industry moves at lightening speed, and the person who is hired as an expert in a particular programming language today surely knows that ten years later no one will even be using that language.
- Would you like to be promoted?
Code writers are the bottom of the food chain in IT.When old geeks (yes, I qualify at 31) sit around and share a latte, we all remember “putting in our time” writing code and moan about the hours and the stress – back in the days before we got promoted. Overseas programmers have US supervisors – who are paid more and who like the work better.
- Three Million Jobs is a very small number
The most dire predictions about outsourcing say that the US may “lose” as many as 3.3 million jobs by 2015. Wow, that sounds like a lot doesn't it? There are about 150 million people employed in the US and about 2 million of them change jobs every month. That's right , 2 million every month – puts that 3.3 million by 2015 number right into proper perspective.
- Even Arnold the Governator Knows Outsourcing is Good
I don't have much respect for Arnold Schwarzenegger, never really liked his movies and pasty geeks always hate muscle guys. His politics do not improve my opinion of him. This year the CA guvinator did something pretty smart, though: he vetoed Assembly Bill 1829. (an anti-outsourcing bill) His letter to the assembly is here, and my favorite quote is: “While this bill purports to be about saving jobs, it would actually be detrimental to our economy and the creation of new jobs in this state.” Bingo! Gold star for Arnold.
One of my favorite things about writing these articles is the feedback I get from people and I'd love to hear from you if you can avoid any racist or xenophobic comments, for which I have little tolerance. :-)
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Tasty Tip |
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by Michael
McGrath
Do you like bread pudding? It's a wonderfully versatile
dish suitable for breakfast, lunch, dinner and snack. I published
one of my own recipes at Cape Dining Out that I served at
one restaurant on Cape Cod and one hotel in Maine...
Pear
and Almond Bread Pudding. Close your eyes, now, and
taste this on your tongue: pears poached in white wine with
sugar, a cinnamon stick and a couple of star anise, the poaching
liquids then reduced to almost a syrup and used to flavor
the custard instead of just sugar, and the pears diced and
added along with the bread and sliced almonds.
With me so far? Okay, then, now, take that pudding and elevate
it to souffle status. Follow the directions for the recipe
at my site, except for the cooking time. You'll want the
pudding to be loose, still, the custard just a little runny.
Beat 3 egg whites, with ¼ teaspoon of cream of tartar,
to soft peak. Add ¼ cup of confectioner's sugar and
beat to stiff peak. Put some of the bread pudding into a
bowl, and break it up a little. Using a large spatula, gently
fold in beaten egg whites in a ratio of 2 parts bread pudding
to 1 part egg white, being careful not to deflate the whites.
Place the mixture into 6 oz ramekins that have been lightly
sprayed with a butter-flavored non-stick product like PAM,
fill almost to the top and wipe the top of the rim clean.
Place in a 400 degree oven and cook for about 8-10 minutes,
or until it has puffed up and lightly browned.
This should be eaten immediately. The pudding souffle will
be light and airy, but still have that wonderful pear and
almond flavor. I'd suggest a little crème chantilly...
whipping cream, a little confectioner's sugar and a drop
of almond extract... as that final touch. I know this
is a multi-step process, but you can't make a souffle without
breaking a few eggs, can you. |
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