Our busy season is in full swing now, and I’ve made the transition from full-time co-owner to a full time crew leader, from answering phones and emails, doing estimates, testing software, writing advertising copy and on and on, to just one relatively simple job: Household mover.
It’s nice to be solidly good at something after an off-season spent stretching myself to make sense of new Voice over IP phone systems, test-driving multiple new software systems, and trying to decide if we should change our legal business structure from an LLC to an S-corp, to name just a few things Bill and I have been working on this winter. Just doing a move from Point A to Point B has a straightforward simplicity to it after spending months mired in self-education, planning, and cost-benefit decision making.
It’s a transition from jack-of-all-trades to finally being a master of one. In spite of the fact that I look like a skinny, bookish mid-level sales manager, I’m actually a pretty good mover and truck driver. I operate our tractor trailer on the largest and farthest interstate moves, loading up in and around Iowa City mostly, and then delivering to places like Castle Rock, Colorado, Asheville, North Carolina, and Nashua, New Hampshire. I’m a slow but meticulous loader, I keep my truck neat, organized and cleanly swept, and I can back my truck into the only spot left at the truck stop at 11:00 O’clock at night without much trouble at all. (That last trick took me years to perfect.)
But the thing I’m proudest of? I eat a mostly organic, vegetarian road diet by carrying all my food with me in a 2 foot by 3 foot mini fridge in the back of the truck. I make my own hummus, pre-cook my tempeh, wash my strawberries and blueberries in a water/vinegar mix to keep them fresh longer. I have it down to a damn science. And I always offer a veggie wrap to my customers. Only a few have been brave enough to take me up on the offer, but they usually like them a lot. Or maybe they’re just being polite?
At any rate, there’s something really amusing to me about serving a tasty, nutritious, organic lunch for 5 or 6 out of my mini fridge. And if you can amuse yourself doing whatever work you do, even a little bit, I think you’re doing pretty good.