(Cracking the Code with Greg Kozera - Photo Illustration - MetroCreativeConnection)

It is two weeks since we returned from Turkey. (In 2022 it became the Republic of Turkiye.) The first week back started slow with us adjusting to the 8-hour time change. Monday morning the first day back, Lynnda and I faced reality when we saw more seriously overweight people that morning here in our little town than we did in a week in Turkey. I’m concerned about people here since obesity can be responsible for many health issues like high blood pressure, heart disease and diabetes. After two trips to Europe, one to Japan and now one to Turkey it is obvious, the difference is what and how much we as Americans eat, resulting in weight problems.

Americans are smart and capable. If Europeans and Asians can maintain a healthy weight, so can we. I’m not a diet expert. I remember health classes in grade school and through high school on the importance of a balanced diet with fresh fruits and vegetables. My brothers and I were blessed to have a mom who learned this in school. We were not vegetable fans growing up. Mom had vegetables at every dinner and we were expected to “Eat your vegetables.” Fruit was always available. We usually had fruit for dessert at dinner. Cookies were a rare snack. In a house with six boys they didn’t last long. Cake was for birthdays or for Sunday dinner dessert.

In Turkey, we were told breakfast is the most important meal of the day. Many Turkish breakfast foods I thought of as lunch or dinner foods. Breakfast buffets consisted of fresh salads, vegetables, fresh fruits, nuts, meats, fish, cheeses along with what we see as traditional breakfast foods like eggs, pancakes, cereal, breads, pastries and yogurt. Portions are smaller than the U.S. Simit, Turkish bagels, were awesome. We did not have any fried foods. A small salad, vegetables, fruits and yogurt were common at all meals. Olives are a common food as well as olive oil for cooking.

It was easier to eat healthy in Turkey. Snacks were small and healthy. We saw a few American fast food restaurants like McDonald’s and Burger King. They weren’t common along highways like in the U.S. We learned Turks don’t eat much fast food. Friday dinner the evening before we left was typical. My chicken wings were cooked with seasoning over an outdoor fire. Lynnda and Nathan’s dinner was cooked tableside in a clay pot. After a week in Turkiye, I felt great, not bloated or full after any meal. No need for antacids. In Turkey, meals were leisurely and relaxed so people can visit, typically lasting about two hours. Since our return, Lynnda and I have been eating more fresh fruits, vegetables and no fast food. We can both stand to lose a few pounds. I will let you know how it works out.

The U.S. Commercial Services Roadshow to Turkey was fun and work. We talked to over 100 companies there. Some are definite leads with plans to come to the U.S. They have customers in the U.S. and the capabilities to make the move happen. The Roadshow didn’t give us time for long meetings. Follow up is essential. We sent follow up emails to companies we talked to. Video calls started last week. So far, we had video calls with 10+ companies. This is more than we had immediately after SELECTUSA last year. Turks don’t just talk, they do. Compared to some other places, the Turks tend to be more action oriented. During our meetings we asked if it would be okay to have a follow up video call with us after we get back to the U.S. When we requested follow up meetings they acted.

The top two reasons Turkish companies want to come to the U.S. are our large and growing markets and economical, abundant, dependable energy (natural gas) that produces electricity. Currently most natural gas used in Turkey comes from neighboring countries of Russia and Iran via pipeline. Natural gas isn’t cheap. There is always a risk global politics or conflicts could impact supply. Turkey is importing LNG and would like additional LNG from the U.S.

In Istanbul, I was surprised how clean the air was for a city of 20 million people with gasoline cars. There are charging stations for EVs along major highways but few EVs. Turkish business people told us Istanbul is powered by electricity from natural gas. To clean the air, they switched from coal to natural gas, even though natural gas has to be imported. Turkey uses primarily coal and natural gas to produce electricity with renewables a growing portion of the mix. We saw a lot of solar panels and windmills. Since Turkey imports most of its natural gas and over 60% of its coal, it hopes increased use of renewables can lower dependence on imports. Turkey’s electricity is produced by 33% coal, 21% natural gas, 18% hydro, 11% wind, 10% solar, 7% other. Turks are more pragmatic than western Europe. They do the best they can with the resources they have. If they had gas like Europe has in the North Sea, the Turks would drill for it rather than import.

Turkish manufacturing companies now know the advantages of markets and energy in the Shale Crescent USA. The southeast states cannot match it with incentives. The next question we get from prospective companies is available workforce. This piece opened talking about healthy eating. Our region can’t compete if our workforce is sick and unavailable. Shale Crescent USA, the WVDO, Jobs Ohio and Team PA will do their job and bring companies to the region. We all have a job to do by helping to create a healthy workforce that attracts companies to our region. The start is taking care of ourselves and families by having a healthy diet. The Turks, Japanese and other Europeans showed us it is possible. We determine our future. All things are possible.

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Greg Kozera, gkozera@shalecrescentusa.com, is the director of marketing for Shale Crescent USA. He is a professional engineer with a master’s in environmental engineering and over 40 years of experience in the energy industry. Greg is a leadership expert, high school soccer coach, professional speaker, author of four books and many published articles.