Shameless Exploitation in Pursuit of the Common Good
The Madcap Business Adventure by the Truly Oddest Couple
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Narrated by:
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L. J. Ganser
About this listen
In 1978, Paul Newman and A. E. Hotchner decided that rather than just distribute Paul’s own salad dressing at Christmas to neighbors, they would offer it to a few local stores. Freewheeling, irreverent entrepreneurs, they conceived of their venture as a great way to poke fun at the mundane method of traditional marketing. Much to their surprise, the dressing was enthusiastically received. What had started as a lark quickly escalated into a full-fledged business, the first company to place all-natural foods in supermarkets. From salad dressing to spaghetti sauce, to popcorn and lemonade, Newman’s Own became a major player in the food business. The company’s profits were originally donated to medical research, education, and the environment, and eventually went to the creation of the eight Hole in the Wall Gang camps for children with serious illnesses.
In this audiobook Newman and Hotchner recount the picaresque saga of their own nonmanagement adventure. In alternating voices, playing off one another in classic “Odd Couple” style, they describe how they systematically disregarded the advice of experts and relied instead on instinct, imagination, and mostly luck. They write about how they hurdled obstacle after obstacle, share their hilarious misadventures, and reveal their offbeat solutions to conventional problems. Even their approach to charity is decidedly different: every year they give away all the company’s profits, empty the coffers, and start over again. The results of this amazing generosity are brought to life in heartwarming stories about the children at their camps.
With rare glimpses into their zany style and their compassion for those less fortunate, Newman and Hotchner have written the perfect nonmanagement book, at once playful, informative, and inspirational.
©2003 by the Association of the Hole in the Wall Gang Camps and A. E. Hotchner (P)2022 Blackstone PublishingListeners also enjoyed...
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Cooking as Fast as I Can
- A Chef’s Story of Family, Food, and Forgiveness
- By: Cat Cora
- Narrated by: Cassandra Campbell
- Length: 7 hrs and 55 mins
- Unabridged
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In Cooking as Fast as I Can, Cat Cora reveals, for the first time, coming-of-age experiences from early childhood sexual abuse to the realities of life as a lesbian in the Deep South. She shares how she found her passion in the kitchen and went on to attend the prestigious Culinary Institute of America and apprentice under Michelin-star chefs in France. After her big break as a cohost on the Food Network's Melting Pot, Cat broke barriers by becoming the first-ever female Iron Chef.
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Great listen for a chef
- By Nikki on 04-10-24
By: Cat Cora
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Lunch in Paris
- A Love Story, with Recipes
- By: Elizabeth Bard
- Narrated by: Ann Marie Lee
- Length: 7 hrs and 43 mins
- Unabridged
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In Paris for a weekend visit, Elizabeth Bard sat down to lunch with a handsome Frenchman - and never went home again. Was it love at first sight? Or was it the way her knife slid effortlessly through her pavé au poivre, the steak's pink juices puddling into the buttery pepper sauce? Lunch in Paris is a memoir about a young American woman caught up in two passionate love affairs - one with her new beau, Gwendal, the other with French cuisine.
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ok to pass the time
- By Robin on 03-25-13
By: Elizabeth Bard
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The Kitchen Counter Cooking School
- How A Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks
- By: Kathleen Flinn
- Narrated by: Marguerite Gavin
- Length: 8 hrs and 48 mins
- Unabridged
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After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals.
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Just as much a self-help book as a cookbook.
- By J. Locke on 03-07-13
By: Kathleen Flinn
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Knives at Dawn
- America's Quest for Culinary Glory at the Legendary Bocuse d'Or Competition
- By: Andrew Friedman
- Narrated by: Sean Runnette
- Length: 11 hrs and 6 mins
- Unabridged
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The Bocuse d'Or is the real-life Top Chef, a biannual cooking competition in France featuring teams from 24 countries vying for the top honors. Named after Paul Bocuse, one of the greatest, most influential living chefs, the Bocuse d'Or has become the most sophisticated and closely watched cook-off in the world. Ironically, though American cuisine now rates among the best in the world, a U.S. team has never placed among the top three in the competition.
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Fascinating for Foodies
- By Linda Zimmerman on 02-07-12
By: Andrew Friedman
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The Midwest Survival Guide
- How We Talk, Love, Work, Drink, and Eat... Everything with Ranch
- By: Charlie Berens
- Narrated by: Charlie Berens
- Length: 6 hrs and 6 mins
- Unabridged
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Have you ever had a goodbye lasting more than four hours? Do you lack the emotional capacity to say “I love you” so you just tell your loved ones to “watch out for deer”? Have you apologized to a stranger because she stepped on your foot? If you answered yes to any of these questions, there’s a good chance you’re a Midwesterner - or a Midwesterner at heart.
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Perfect for the Long Drive to WI
- By Amazon Customer on 01-24-22
By: Charlie Berens
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The Duggars: 20 and Counting!
- Raising One of America's Largest Families - How They Do It
- By: Michelle Duggar, Jim Bob Duggar
- Narrated by: Michelle Duggar
- Length: 6 hrs and 9 mins
- Unabridged
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The Duggars: 20 and Counting! is a behind-the-scenes look at the supersize family that fascinates millions of television viewers around the world. From Idaho to Istanbul, people want to know how Arkansas parents Michelle and Jim Bob Duggar efficiently and lovingly manage 19 happy, home-schooled children without going into debt—or losing their minds!
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entertaining
- By Marina brooks on 09-09-24
By: Michelle Duggar, and others
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Hotbox
- Inside Catering, the Food World's Riskiest Business
- By: Matt Lee, Ted Lee
- Narrated by: Matt Lee, Ted Lee
- Length: 7 hrs and 16 mins
- Unabridged
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Matt Lee and Ted Lee take on the competitive, wild world of high-end catering, exposing the secrets of a food business few home cooks or restaurant chefs ever experience.
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Needs to be a series!
- By Sallyterra on 04-27-19
By: Matt Lee, and others
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The President’s Kitchen Cabinet
- The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas
- By: Adrian Miller
- Narrated by: Ron Butler
- Length: 9 hrs and 25 mins
- Unabridged
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James Beard award - winning author Adrian Miller vividly tells the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington. Miller brings together the names and words of more than 150 black men and women who played remarkable roles in unforgettable events in the nation's history.
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Disappointed
- By TS on 08-17-21
By: Adrian Miller
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South Toward Home
- Adventures and Misadventures in My Native Land
- By: Julia Reed, Jon Meecham - foreword
- Narrated by: Julia Reed, Dan Bittner - introduction
- Length: 5 hrs and 20 mins
- Unabridged
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In thinking about her native land, Julia Reed quotes another Southern writer, Willie Morris, who said, “It’s the juxtapositions that get you down here.” These juxtapositions are, for Julia Reed, the soul of the South and in her warmhearted and funny new audiobook, South Toward Home, she chronicles her adventures through the highs and the lows of Southern life - the Delta hot tamale festival, a masked ball, a rollicking party in a boat on a sand bar, scary Christian billboards, and the southern affection for the lowly possum.
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Julia Reed IS the SOUTH
- By toni on 05-23-20
By: Julia Reed, and others
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Super Sushi Ramen Express
- One Family's Journey Through the Belly of Japan
- By: Michael Booth
- Narrated by: Ralph Lister
- Length: 10 hrs and 9 mins
- Unabridged
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Japan is arguably the preeminent food nation on earth, a Mecca for the world's greatest chefs, with more Michelin stars than any other country. The Japanese go to extraordinary lengths and expense to eat food that is marked both by its exquisite preparation and exotic content. Their creativity, dedication, and courage in the face of dishes such as cod sperm and octopus ice cream is only now beginning to be fully appreciated in the sushi and ramen-saturated West.
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Interesting material that's well-narrated
- By John S. on 11-09-16
By: Michael Booth
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Chefs, Drugs and Rock & Roll
- How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession
- By: Andrew Friedman
- Narrated by: Roger Wayne
- Length: 14 hrs and 34 mins
- Unabridged
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Chefs, Drugs and Rock & Roll transports listeners back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s. Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped spark this new profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck; and into the clash of cultures between established French chefs in New York City and the American game changers.
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the reader makes the audiobook - unfortunately
- By Lawrie Thicke on 04-20-19
By: Andrew Friedman
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The Tastemakers
- Why We’re Crazy for Cupcakes but Fed Up with Fondue (Plus Baconomics, Superfoods, and Other Secrets from the World of Food Trends)
- By: David Sax
- Narrated by: David Sax
- Length: 10 hrs and 52 mins
- Unabridged
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In this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: Where they come from, how they grow, and where they end up. Traveling from the South Carolina rice plot of America’s premier grain guru to Chicago’s gluttonous Baconfest, Sax reveals a world of influence, money, and activism that helps decide what goes on your plate.
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Informative - Engaging - Entertaining!
- By Rena on 09-01-14
By: David Sax
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JGV
- A Life in 12 Recipes
- By: Jean-Georges Vongerichten, Michael Ruhlman
- Narrated by: Eric Yves Garcia
- Length: 7 hrs and 2 mins
- Unabridged
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From his first apprenticeship in France to his Michelin-starred restaurant empire, Jean-Georges Vongerichten’s cuisine is inspired by the freshest ingredients, the simplest techniques, and the drive to make the ordinary perfect. It all started at home. JGV is an invitation into the kitchen with a master chef. With humor and heart, Jean-Georges looks back on success and failure, sharing stories of cooking with legendary chefs Paul Bocuse and Louis Outhier, traveling in search of new and revelatory flavors, and building menus of his own.
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Informative and fun!
- By David Stuk on 11-24-22
By: Jean-Georges Vongerichten, and others
What listeners say about Shameless Exploitation in Pursuit of the Common Good
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
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- Karin Olsen Campia
- 06-04-23
Wonderful treasure!
Great story! I laughed, cried and was inspired. . I loved learning about the innovative and irreverent side of Paul Newman. And how he never compromised the ingredients in his salad dressing which, because of it’s popularity, resulted in turning the profits from the sales into a school bus for a school. The story of the creation of the Hole in the Wall camp is so heartwarming and the testimonies of the children are priceless!
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- Bill J
- 12-05-22
Love Paul Newman stories
Being a consistent consumer of Pail's products, I really enjoyed this story. Always been a avid fan of his movies.
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