S4 E56 | CXR Uncorked: The team raises a glass to 25 years

Gerry Crispin 0:00Cheers.

Shannon Pritchett 0:04That's a good wine.

Gerry Crispin 2:50Oh, yeah, I might be able to open this file.

Barb Ruess 2:55Twist your arm Gerry. twist your arm.

Chris Hoyt 2:58Gerry. I think because it is your 25th year of CareerXroads. You can you should absolutely open that bottle and celebrate.

Gerry Crispin 3:09I want to I want to make it 26

Chris Hoyt 3:13Yeah, cuz I'm with you in an evening insight as a senior drink a bottle? Yeah,

Barb Ruess 3:17I just gonna say anybody who has been to an actual after hours. Evening with Gerry would know that drinking a bottle is not unheard of.

Gerry Crispin 3:26No. But you know it. It takes time, whatever. And then of course, Shannon knows that we need to finish it off with a little white Russian or something like that by the end of the night.

Shannon Pritchett 3:40That's true. perfect thing to finish a night of drinking is a dairy nightcap. I always feel so great in the morning. But it's just

Chris Hoyt 3:52I just can't.

Barb Ruess 3:53I can't either. I do fall out of the white Russians at the end.

Shannon Pritchett 3:57I don't even know how that started. But we've been doing it pretty much every time.

Barb Ruess 4:03I think it's Gerry fault.

Chris Hoyt 4:04Gerry has a sweet tooth.

Gerry Crispin 4:05Probably my fault because I was looking for something that is a little more creamy. That would not upset my stomach. If I've been drinking too much, too much wine with too much acid.

Shannon Pritchett 4:17They're Good. Yeah, I love them.

Gerry Crispin 4:19It's always nice. It's a nice way to sip and and and tonight. You know, chat a little bit. I do miss

Shannon Pritchett 4:26We never just have one.

Gerry Crispin 4:28No, true. But I but I kind of missed that we should. We should have figured out some way to accomplish all of that at various points in time.

Chris Hoyt 4:39I have some half and half in the refrigerator. You want to wrap up with a uncork session with some half and half.

Barb Ruess 4:45Okay, there you go. That's what we're missing in the year the pandemic before we had with 24 and a half years of all these wonderful get togethers and nightcaps and then it came to a screeching halt in year 25.

Gerry Crispin 5:00Yeah, it's tough. But you know, we I do think that we've had lots of extraordinary conversations with people this year. So I think the pivot truly did allow for a continuation of what we were about in terms of doing all of that. So that's kind of cool.

Barb Ruess 5:18Yeah, I think so too. So Gerry, I got I got to ask 25 years ago, did you have any inkling of what this would look like today?

Gerry Crispin 5:30Yeah, a little?

Barb Ruess 5:31Yeah.

Chris Hoyt 5:34Of course, he did. Of course,

Barb Ruess 5:36Back in the day, so we had two meetings a year.

Gerry Crispin 5:40Well, we did, but we didn't do that two meetings a year until 2010.

Barb Ruess 5:46Correct. The first few years there were no meetings at all.

Gerry Crispin 5:48That we've we pivoted to, to do what we're doing now. What we did from 96 on was sell books. And consulting at three grand an hour.

Barb Ruess 6:07Right. And taught classes and whatever computer lab you could rent space in.

Gerry Crispin 6:12Yeah, we had one. We did. We did the computer labs with Cornell or, yeah, Cornell, their their New York facilities. They they found a computer lab across the street at the technology, New York City technology library had 25 computers online. The only place in new york city that had that. And there was only one other place we found and that was Ryder College in New Jersey also had a lab. That's really where we did our first one. But then we made the deal with Cornell. And we were doing that twice a, twice a month, five people each were paying 500 each person was paying 500 bucks. We're sold out for four or five years. Everybody paid 500 bucks. We got $250 per person.