Podcasts about Baron

For nearly 1000 years, the tower of London has been the site of the bloody executions of some of England's most famous historic figures. And many of the tower's victims were laid to their final rest within the walls, never to escape the prison where they met their tragic end. A King, 3 Queens, A Prince, 5 dukes and many more noble men and women were buried here. Let's meet them and learn how they met their doom at the tower of London. Thomas Seymour, Baron of Sudley (1549) Edward Seymour, Duke of Somerset (1552) Sir Ralph Vane & Sir Thomas Arundell (1552) John Dudley, 1st Duke of Northumberland (1553) Lord Guildford Dudley (1554) (Queen) Lady Jane Grey (1554) Thomas Howard, Duke of Norfolk (1572) Henry Percy, Earl of Northumberland (1585) Sir John Perrott (1592) Philip Howard, Earl of Arundel (1595) Robert Devereux, Earl of Essex (1601) Sir Thomas Overbury (1613) Thomas Lord Grey of Wilton (1614) William Howard Viscount Stafford (1680) Arthur Earl of Essex (1683) James Scott, Duke of Monmouth (1685) George Jeffreys, Baron Jeffreys (1689) John Rotier (1703) Edward Lord Griffin (1710) William Marquis of Tallibardine (1746) William Earl of Kilmarnork (1746) Arthur Lord Balmerino (1746) Simon Fraser, Lord Lovat (1747) Join me every Tuesday when I'm Spilling the Tea on History! Check out my Youtube Channel: https://www.youtube.com/c/lindsayholiday Follow me on Facebook: https://www.facebook.com/profile.php?id=100091781568503 Instagram: https://www.instagram.com/historyteatimelindsayholiday/ Tik Tok: https://www.tiktok.com/@historyteatime Please consider supporting me at https://www.patreon.com/LindsayHoliday and help me make more fascinating episodes! Intro Music: Baroque Coffee House by Doug Maxwell Music: Funeral March by Chopin #HistoryTeaTime #LindsayHoliday Please contact ⁠advertising@airwavemedia.com⁠ if you would like to advertise on this podcast. Learn more about your ad choices. Visit megaphone.fm/adchoices

https://www.astralcodexten.com/p/sources-say-bay-area-house-party [previously in series: 1, 2, 3, 4, 5, 6, 7] Something is off about this Bay Area House Party. There are . . . women. “I've never seen a gender balance like this in the Bay Area,” you tell your host Chris. “Is this one of those fabled ratio parties?” “No - have you heard of curtfishing? It's the new male dating trend. You say in your Bumble profile that you're a member of the Dissident Right who often attends parties with Curtis Yarvin. Then female journos ask you out in the hopes that you'll bring them along and they can turn it into an article.” “What happens when they realize Curtis Yarvin isn't at the party?” “Oh, everyone pools their money and hires someone to pretend to be Curtis. You can just do things. Today it's Ramchandra.” You follow his gaze, and there is Ramchandra, hair greased back, wearing a leather jacket, surrounded by a crowd of young women. “When I say I'm against furries,” he's explaining, staccato, at 120 wpm, “I mean the sort of captured furries you get under the post-Warren-G-Harding liberal order, the ones getting the fat checks from the Armenians at Harvard and the Department of Energy. I love real furries, the kind you would have found in 1920s New Mexico eating crocodile steaks with Baron von Ungern-Sternberg! Some of my best friends are furries, as de Broglie-Bohm and my sainted mother used to say! Just watch out for the Kikuyu, that's my advice! Hahahahahaha!” Some of the women are taking notes. “But enough about me. When I was seventeen, I spent seven weeks in Bensonhurst - that's in the Rotten Apple, in case you can't tell your Nepalis from your Neapolitans. A dear uncle of mine, after whom I was named…” “Ramchandra is pretty good,” you admit. “Still, if it were me I would have gone with a white guy.” “It's fine,” says Chris. “Curtis describes himself as a mischling, and none of the journos know what that means.” Ramchandra is still talking. “Of course, strawberries have only been strawberries since after the Kronstadt Rebellion. Before that, strawberries were just pears. You had to get them hand-painted red by Gypsies, if you can believe that. Gypsies! So if you hear someone from west of Pennsylvania Avenue mention ‘strawberries', that's what we in the business call il significanto.” “I admit he has talent,“ you say. “But this curtfishing thing - surely at some point your date realizes that you're not actually a high-status yet problematic bad boy who can further her career just by existing, and then she ghosts you, right?” “That's every date in San Francisco. But when you curtfish, sometimes she comps your meal from her expense account. It's a strict Pareto improvement!” After some thought, you agree this is a great strategy with no downsides, maybe the biggest innovation in dating since the invention of alcohol. Having failed to bring your own journo to the party, you look for one who seems unattached. You catch the eye of a blonde woman who introduces herself as Gabrielle, and you try to give her the least autistic “Hello” of which you are capable.

•Klassiker• Der junge, schöne Dichter Lucien wächst in der französischen Provinz auf. Baron du Châtelet führt ihn in den Adel ein. Doch wegen einer Liebe zwischen Lucien und einer Dame, schmiedet Châtelet ein Komplott gegen Lucien. Von Honoré de Balzac HR/WDR 1971 www.wdr.de/k/hoerspiel-newsletter Von Honoré de Balzac.

“The first draft is absolute torture,” says historical nonfiction writer David Baron. And yet, he persists and his newest book, The Martians: The True Story of an Alien Craze that Captured Turn-of-the-Century America has garnered rave reviews from The New York Times, Wall Street Journal, The New Yorker and more. The Christian Science Monitor says, “The Martians is a fascinating tale that's beautifully told.” We speak with Baron about the joys of research, the agony of writing, the delight in rewriting, how imagination cuts both ways, and how Truman Capote's work has influenced his own. David Baron is an award-winning journalist, broadcaster, and author of The Beast in the Garden, American Eclipse and his latest book The Martians: The True Story of an Alien Craze that Captured Turn-of-the-Century America. A former science correspondent for NPR, he has also written for the New York Times, Washington Post, Wall Street Journal, Los Angeles Times, Scientific American, and other publications. David recently served as the Baruch S. Blumberg NASA/Library of Congress Chair in Astrobiology, Exploration, and Scientific Innovation. He lives in Boulder, Colorado. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit emergingform.substack.com/subscribe

The Baron reveals that the Zest from The Claws of Thunder is rumored to help with RUST madness...   Want more NotGreatRPG content? Check out our other podcasts and our live stream on our website! https://notgreatrpg.com, or search NotGreatEntertainment wherever you get your podcasts

Ce mardi 30 septembre, Antoine Larigaudrie a reçu Félix Baron, fondateur du club des Investisseurs Indépendants, Chris?tian Fontaine, directeur de la rédaction Le Revenu, Gilles Santacreu, trader algorithmique et administrateur du site Boursikoter.com, Thomas Veillet, chroniqueur, rédacteur, auteur, YouTubeur et écrivain chez Investir.ch, et Marion Chapel-Massot, dirigeant DeCarion, dans l'émission Tout pour investir sur BFM Business. Retrouvez l'émission du lundi au vendredi et réécoutez la en podcast.

Ce mardi 30 septembre, Antoine Larigaudrie a reçu Félix Baron, fondateur du club des Investisseurs Indépendants, et Chris?tian Fontaine, directeur de la rédaction Le Revenu, dans l'émission Tout pour investir sur BFM Business. Retrouvez l'émission du lundi au vendredi et réécoutez la en podcast.

Imagine standing shoulder to shoulder with Henry Tudor in exile, then riding back to win a crown at Bosworth. Today we meet Robert Willoughby, 1st Baron Willoughby de Broke: sheriff, soldier, royal fixer and one of Henry VII's most loyal supporters, who died on 28 September 1502 at Callington, Cornwall. In this episode of On This Day in Tudor History, I, Claire Ridgway (historian & author), trace Willoughby's journey from West Country administrator to exile in Brittany, his role at Bosworth (22 Aug 1485), and the rewards that followed: Knight of the Body, Lord Steward of the Household, Order of the Garter, and more. It's a story of risk, resilience, and how loyalty shaped the early Tudor court. What you'll learn: Willoughby's early service in Cornwall & Devon Backing Buckingham's 1483 rebellion and fleeing to Brittany Fighting with Henry Tudor at Bosworth High offices and lands granted by Henry VII Why Willoughby mattered to the new Tudor regime If you enjoy daily Tudor deep-dives, like, subscribe, and tap the bell. Want bonus content, my digital magazine The Privy Chronicle, and members-only Q&As? Join my channel membership! #TudorHistory #OnThisDay #HenryVII #Bosworth #WarsOfTheRoses #RobertWilloughby #ClaireRidgway #TudorDynasty #HistoryYouTube #MedievalHistory

It's week two of Dancing with the Stars! Carolyn Cline and Hannah Chiou are back to dish on One Hit Wonders Nightand with Ross still in Europe, it's all about girl talk as they discuss the performances, the judges' feedback, and the memorable moments – good and bad. Join them as they give their takes on performance, the choreography, costumes, judges' scoring, surprises of the night, and wrap up with predictions for the upcoming TikTok-themed week three.  00:00 Welcome Back to the Dancing Housewife Podcast00:32 Recap of Week Two: Night of One Hit Wonders01:01 Alex, Earl, and Val's Jive Mambo Number Five02:24 Danielle Official and Pasha's Chacha04:11 Andy and Emma's Tango05:16 Lauren and Brandon's Foxtrot06:54 Jordan and Ezra's Revenge Jive09:03 Corey and Jenna's Chacha10:42 Jen and Jan's Quickstep13:28 Robert and Whitney's Amazing Tango15:39 Elaine Hendricks and Allen's Jive17:16 Baron and Britt's Samba18:07 Whitney and Mark's Funky Chacha19:58 HiIlaria and Gleb's's Tango21:36 Dylan and Daniella's Samba23:13 Scott and Riley's Chacha24:47 Elimination and Final Thoughts25:07 One Hit Wonder Song Choices26:01 Predictions for Next Week26:56 Closing Remarks If you're enjoying The Dancing Housewife let us know! Leave a comment or review and subscribe on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Spotify⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ApplePodcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or your favorite platform and follow us on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and join ⁠⁠The Dancing Housewife Fan Club on Facebook ⁠⁠so you never miss an episode! And don't forget to visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Dancing Housewife Blog⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for more content. 

Building successful businesses often requires embracing opportunities that find you rather than forcing predetermined plans. In this episode of Building Texas Business, I sit down with Gregg Thompson, who runs multiple ventures with his brothers including landscape operations, nurseries, and the beloved Tiny Boxwoods and Milk & Cookies restaurants. We talk about how their family business evolved from a high school lawn mowing operation into a diversified enterprise spanning Houston and Austin. Gregg shares how their restaurant concept emerged accidentally when customers kept lingering at their West Alabama nursery, leading to an "accidental" expansion into hospitality. He explains their approach to hiring entrepreneurial people and giving them autonomy, plus how they've built robust back-office systems that support everything from landscape project management to baking croissants. The conversation reveals how measuring margins and sharing financial data across divisions creates a culture where creative people start thinking about gross margins. His philosophy centers on being in the "yes business" rather than automatically rejecting new ideas, combined with the belief that there's no limit to what you can accomplish when you don't know what you're doing. This mindset helped them navigate from municipal bonds to nurseries to restaurants without getting paralyzed by industry expertise they didn't possess. SHOW HIGHLIGHTS Sometimes the best business opportunities come from customers eating sandwiches in your nursery at lunchtime, leading to "accidental" restaurant concepts that nobody planned. Giving employees autonomy to try new things without permission first creates innovation - even when it occasionally surprises leadership with what they're attempting. The difference between a good business and a bad business is the back office - if you can't measure it, you can't fix it. Being in the "yes business" means not automatically saying no to employee ideas, since people bringing suggestions are stepping outside their comfort zones. There's no limit to what you can do when you don't know what you're doing, because you don't see the barriers that "experts" assume exist. Family businesses work when siblings have completely different skill sets that complement rather than compete - finance, construction, and wholesale trading each requiring distinct talents. LINKSShow Notes Previous Episodes About BoyarMiller About Thompson+Hanson GUESTS Gregg ThompsonAbout Gregg TRANSCRIPT (AI transcript provided as supporting material and may contain errors) Chris: Hey Greg, I want to welcome you to Building Texas Business. Thanks for taking the time to come in. Gregg: Yeah, my pleasure. I'm really excited about this. Chris: Well, you've got a great story to tell. I can't wait to hear more of the details. So let's start. Just tell us about your businesses. I know there's more than one and kind of what it is that you're doing out there and what you feel like those businesses are known for. Gregg: So I work with two of my brothers and I work with a great partner on the restaurant side. And we have, I think, an interesting little business. I was asked about a year ago to do a little speaking engagement about our company and landscape architecture. That's how it all started. And they asked me to do a quick recap of our company, the history, kind of like this. And I started jotting down timelines and I thought, this is dry. There's really more to how it started. That's all I thought. What was really the genesis of it? How did we get here? And so I call it my dad's lawnmower story and I'm 61 and I had three brothers and we all grew up just working around the house and mowing yards and doing chores and getting allowance and all that stuff. And I think that's how we evolved to where we are today in terms of just being willing to get out and work. And my older brother Lance officially started our landscape company when he was in high school. We all had Chris: Really, Gregg: We all had jobs and chores and I worked at Baskin Robbins. I had one brother that worked at a gas station and Lance was always the most successful entrepreneur. Mowing yards. Well, yeah. So we all mowed the yard and we all got our little allowance and that was great. You get the satisfaction of mowing the yard and finishing and then you get a little economic reward from your dad In the form of an allowance. But Lance was always just really good at making money When we were kids. He bought a new motorcycle when we were kids and I bought a used one. He bought a brand new car when he was in high school, 10th grade off the showroom floor and then traded that in and bought another one. This was like 1980. And so he just was very scrappy and entrepreneurial and was working at a nursery not too far from here over on a sacket. And a lady came in Mrs. Presler and bought a bunch of plants and asked if he could come by and plant them over the weekend. And so he did it. And that was officially his first client. She lived around the corner from us and I'm sure Lance did a good job and she loved having this guy around planting and stuff. And she told some friends and we just evolved and he was wrapping up high school and started making a little bit of money. And by the time he graduated he had some people that wanted projects and he's a really interesting guy. He had really bad dyslexia when he was growing up, still has it. And so school didn't come easy for him, but he had dyslexia and a DD, all those things can be really secret weapons if you know how to work around them. And he just had the ability to visualize things. He's always been into aesthetics and building. And so I think that really gave him some tools to just keep going with this landscape Chris: Thing. And then you ended up joining them at some point. Gregg: And so I went off and did the whole college finance thing and got into the municipal bond business and did that for a few years and I'd helped him with his books, a little glorified bookkeeper when he was starting. And in the early nineties we had talked about he was still growing and had a few employees and a few trucks and moved to some different locations and we just talked about me coming over or getting somebody else in to be the CFO and operations person. And it really wasn't that big at the time. And so I left my job in 94 and joined them and we were just around the corner over on Edlo. We leased some space over there and started a little bitty nursery as well as landscaping. And it was an accidental nursery. It was really a holding yard, and we would get all these plants delivered, we'd buy direct from growers and get all these plants delivered and put 'em in the holding yard and it looked like a nursery. And so people would stop in and want to buy plants and we thought, you know what? Let's see if we can open a nursery. And so that's how the retail nursery Chris: Started. Sometimes you find the business Gregg: And sometimes they find Chris: You. Gregg: Yeah, I call it the accidental nursery. And it was a great location and we were able to secure the real estate and buy it. And then we had some real estate trades that allowed us to move and grow a little bit. And so that was 94. And then that growth occurred throughout the nineties and in late I think 98, we sold that land and moved to the current location on west Alabama. And then we also moved our crews and our administrative offices over to West Park in six 10. And we opened a wholesale nursery there. We bought about eight acres of land there. And that's become the biggest part of our business on the landscape and nursery side is the wholesale. So we sell to other landscapers and over the years we've just grown and we have these divisions. We opened an office in Austin, Lance lives in Austin now. He moved in about 2000. And so we operate out of both cities. We have nurseries in both cities. And then probably our most visible business to the public is the restaurant side. Tiny box woods and milk and cookies. Chris: It keeps me fed. Gregg: Yeah. Well, I wish I could say it was a master plan, but it's been a fun plan. Chris: So I've always been curious how did you go from a nursery and landscaping into the restaurant business? Gregg: So that's I think a fun story too. So nursery people are kind of like book people, book people go and hang out at libraries and bookstores and they just want to be there around things that they love. Plant people are the same way. And our little retail nursery on West Alabama is a really beautiful place and people would just come and hang out. They would come over and on Saturdays there would be three or four people that were there every Saturday just walking around. They'd buy a few things, but they just wanted to be there. A little bit of an oasis. It is. And a lot of the mom and pop nurseries have gone by the wayside over the years. And so it was just a real pleasant space. It's the best patio in Houston. Well, thank you. And so one day, this lady was over there at about noon and she was walking around and she was eating a sandwich and we'd always joked about how people wanted to just be there and hang out and move in. And we got a lot of comments like that. And I saw this lady eating a sandwich just walking around. And so I just imagined that she was there on her lunch break and just wanted to hang out there. And so I called my brother Lance, and we talked probably six or seven times a day. We're always just calling and checking on things and riffing a little bit. And I said, we need to think about Dale coffee shop or restaurant. We've got this beautiful space and people want to be here, so we've got the captive audience and we have a place where they want to be. Let's sell the sandwich or a cup of coffee. We talked about a coffee shopper and we didn't really have a vision. And he said, that's the worst idea. That's a terrible idea. And I was putting this pitch on him. We've got the land, we had the building where I thought we could do it, and we were just using that for storage and mostly for Christmas trees. We sell Christmas trees once a year and we storm in there for about 30 days and otherwise just building was just storage. And I said, we've got the real estate and we can find somebody to cook. I had no idea what I was talking about. And I said, we've got an HR department, we've got the back, we've got all that stuff that's really hard for first time entrepreneurs. We didn't have to sign a lease, we didn't have to learn about hiring people and firing all that sort of administrative stuff. That can be really challenging if you're just a chef and you don't know all that. So we had that in place and we thought, or I thought there wasn't a lot of downside, give it a whirl and if it doesn't work, it's not the end of the world. And he was like, no, that's a terrible idea. Terrible idea. And so I thought, okay, he's probably right. Little Chris: Motivation to prove him wrong. Gregg: Yeah. And so he called me the next day we were talking about stuff. He said, we could probably figure it out. We could probably find somebody to help with the kitchen. And we've got the back office. So he's putting the sales pitch back on me that I was putting on him. And we just decided we had a place where people want to be and they like being there and we're already selling products. Our products just happen to be plants And we could figure out the food part of it. Again, we're pretty naive about it. And so we just started working on it. We hired an architect, we know how to build things and renovate spaces, and we thought we could make it a real pleasant patio and we thought we could do all that pretty stuff. And then we got just incredibly fortunate and found this. He was a young man at the time. He's still pretty young, but I think he's 25 at the time. He's our partner. His name's Bardo, and he's just been the best partner imaginable. And he came in and he was a little bit like us. He grew up mowing the yard and he had a bunch of siblings, but really had this love of hospitality, really outgoing, loves to cook and loves to feed people. And we met him through a client of ours who would come by our nursery and she asked, what are y'all doing over there? And we told her and she said, I've got the perfect guy for you. Chris: How about that? Gregg: And so we think, we still talk about what a miracle all this stuff is, just how things lined up. But Chris: Well, a lot of entrepreneurs will say that being naive in the beginning was a blessing because had they known what they were getting into and all the reality of it, they probably wouldn't have done it. Gregg: Yeah. I call that there's no limit to what you can do when you don't know what you're doing because you're not. That's a good one. You don't know the barriers that are there and you're naive. And if you knew all the stuff that's involved, you would probably be not always. It's tough to think through everything, especially when you don't know what you're doing Chris: Well, and I say just put your head down if you're passionate about it, which you all clearly are. Put your head down and just keep going and you figure it out as you go. Gregg: Yeah. And we did a lot of that, a lot of problem solving and figuring it out. And Baron was just amazing. He learned a lot of skills as we were building this building and he learned how construction works and he learned how software works and he had a really interesting sort of chefy background, but had never been run a restaurant and built one. So it was great. We all developed great tools and we called Lightning in a bottle with the first restaurant. So that's Tiny Boxwood. That's tiny boxwood. And then, let's see, and then in 2010, another one of those little bitty miracles happened and we were able to buy the old JMH grocery Chris: Store in Gregg: West University just through happenstance. I was out walking my dog one night and ran into this guy and he told me about it might be for sale. And so we opened that restaurant up and turned it on in 2011 and operated that for about five years. And we had this little bitty space in the middle between, there's a bank in there, and then we had the restaurant and then there was about 1700 square feet in the middle, and we just held that We wanted to see how everything worked with the neighborhood. We wanted to be good neighbors and see how the traffic flows. Parking's such a big deal in any retail establishment. And we just wanted to see how everything flows. And we didn't really have a vision for that space, but we spent a lot of time talking about it and we designed different things and had different ideas. And then about not quite, it's coming up on 10 years, I think, eight or nine years, we opened milk and cookies. We designed that around the concession stand over in West University, that little baseball walkup window. We didn't have enough parking to allow us to have a restaurant where you walk in and have seats. So really out of necessity, we did the walkup window that we thought was really charming, But we couldn't even if we wanted to, we didn't have the parking Chris: Right. And everyone loves it. Gregg: And everybody loved it. And so that has really developed into just a really fun and interesting part of our business and very visible. And people love it. It's like a little bitty Disney world. Everybody kind of shows up happy and leaves happy and the tickets aren't big tickets. And we've made some fun connections with people. And we've opened three of those in Houston and one in Austin. And then we're opening one in the Heights right now. It's under construction. Chris: I saw something about that in the little area there in the Heights. And they've got some other shops and things around there. Gregg: Yeah, we've got these Chris: Milking cookies. I was there this morning, so it's too close. It's dangerous. Gregg: Yeah, it's been an interesting business. Chris: I don't know how my youngest daughter would've made it through high school without being able to go to milking cookies on the way. But my biggest question is who came up with the chocolate chip recipe? Chocolate cookie recipe. Gregg: So I would love to take credit for that. I had nothing to do with it. That was my brother, Lance and Baron. And Lance has just always been a cookie guy. He's chocolate chip cookie. The greatest thing. Wasn't a real big cookie guy, but he's like, I want to have the best cookie. It just got to be off the chart. And he's one of those guys that everything's got to be the best. It's like he has these visions of things and he just wanted it to be the best. Chris: Well, he succeeded. If people haven't had it, they need to go try it. Gregg: Yeah, thank you. Chris: Hands down the best. Gregg: They've become popular. They've taken on a life of their own. And so he and Baron worked on just these different iterations of different ingredients and recipes and processes. And I got the benefit of taste testing for about six months and then stumbled into a little recipe and process. It seemed to work. That's great. And we've stuck with it and it's been really fun and successful. And we built the milk and cookies was really born out of the cookie. We sold the cookies of the restaurants and we'd get a lot of people that would come. They would pick up their kids at school and come and have milk and cookies that they'd sit at the bar in the restaurants. And Baron, to his credit, thought we could build a little business around pastries and the cookie. And we started doing ice cream and coffee. And so we made it what it is today, but it was really born out of that little cookie. Chris: Yeah, that's amazing. So three different businesses, you can't do that. You can't even do a business, no alone. Three different concepts without a good team. So what have you learned over the years that's helped y'all hire the right people? What kind of processes? What's been the learning and the journey around that? So critical to Gregg: Success? Yeah, it is. People are everything. It's a cliche, but it's true. People are everything. Hiring is anybody can hire. You need to know when to fire, getting the right people. I'm not a great manager of people, so I tend to delegate a lot. And I like to hire people that are entrepreneurial themselves and I like the back office and the numbers and the analysis, and I like to be involved in a lot of discussions and problem solving, but I like to delegate a lot. Give Chris: 'em autonomy. Gregg: Yeah, I give 'em a lot of autonomy. We have another saying that if you're not making mistakes, you're not trying hard enough. It's like when y'all were doing this, you made mistakes, I'm sure, and you figured stuff out. Oh sure. And you don't repeat and learning what not to do, it's just as important as learning what to do. And so that's how I operate. It's probably not the best form of management. And over the years we've gotten just some amazing people. We've got this one guy that operates our maintenance division. His name's Bill Dixon. He joined us over 30 years ago and he's created a little business within our business and it's great. He's had a great career and it's helped us build our landscape brand. And we've got some architects that are doing the same thing. We've got one coming up on 30 years. And then our back office, I think the back office, I've always said the difference between a good office or a good business and a bad business is the back office. You got to be able to count, you got to be able to report, and you got to be able to analyze and know if you can't measure it, you can't fix it. And so we've got a great back office and it's pretty robust for the, we do a lot of different things too. We do everything from landscape project management, building pools and fences and walls, and then baking croissants. We've got this whole range of accounting needs and back office needs. Chris: And is it all consolidated to kind of in the one back office space? We have Gregg: Space, what we call shared services, and it's really where we consolidate all of our accounting and we have different heads of different departments and different software for the restaurant side and payroll side, and then the landscape retail side. And that's been a lot of optimization and evolution that continues today. We just engaged a company to come and advise us on how AI can work within our existing software platform. Chris: Yeah, let's talk about that, just kind of innovation. What are some of the things you think y'all have done to innovate and keep the business progressive that's helped fuel the success? Gregg: I think a lot of it comes from the back office being able to report to our divisions. We have landscape maintenance, Houston, we have one in Austin. We have construction divisions, we have a retail division, a wholesale division. We have warehouse distribution. So we have all these different divisions. And I like the numbers piece and I like sharing that. And it's fun to see people that aren't real numbers. People look at 'em and make the connection between what they do during the day to how it translates into commerce and what does that mean in margins. And you see these really creative people that don't think of themselves as numbers people, and they start talking about gross margins and vice versa. We have a joke with Cindy Keen, who is our CFO. She's super great accountant and manager and does a lot more than just accounting, but she's pretty creative. And we've got these numbers, people that probably never thought of themselves as creative that really are. And so it's fun to see all that, but we rely a lot on software and accounting and reporting and trying to measure things where we can. And it's just a continual optimization. Chris: It sounds like you created a culture around focusing on the numbers and the margin, the details of how do you drive Gregg: Profitability Chris: In everything you do, right? No matter what role you have, that's part of the culture Gregg: You've created. So at the end of the day, if we're not making a profit, nothing else matters. We can talk about all this Nice pretty stuff, but if you're not retaining earnings and making money, you can't give raises. You can't get bonuses, you can't do the things you want to do. You can't try new things. And so we have a robust reporting and accounting and we keep optimizing. We can just change some tools last two or three months and how we account for labor, not account for it, but how we manage it within the restaurants or the restaurants are. It's funny, I was listening to the p Terry's podcast that you did, and the stories he tells really resonate with me because every day you're getting out and you're managing, you're hyper managing everything from cost to sales to labor to time to percentages. And so we just continue to optimize and haggle and we have a lot of different skill sets in our meetings. And so it's a continual, I like to think of it as just an optimization. Chris: Yeah. So you mentioned just a minute ago that you don't fancy yourself as a manager of people. I probably begged to differ, but when it comes to leadership, how would you describe your leadership style and how do you think that's evolved over the last several decades of you doing this? Gregg: Well, well, thank you for saying that. My style is to be encouraging and be open. I try to be in the yes business, I call it the yes business where I don't just automatically say no to things and be open. And if somebody brings you an idea, they're really maybe stepping out of their comfort zone a little bit, something that they think might be worth it, or they may just try it on their own. It's funny, some people within our organization now just try stuff without even bringing it to me, which I love. And sometimes I'm surprised to hear they're doing it Chris: Within certain Gregg: Boundaries, right? Yeah. There's usually some boundaries. Sometimes they're like, okay, you could have talked to me about that. So I think hopefully my leadership style is encouraging and I've been accused of being too positive. People from my office that are listening to this will know what it's talking about. I'm usually overly optimistic on a lot of projections. And my accounting department has a bad habit of proving me wrong on more than one occasion. But I love the people we work with. I love getting to know 'em and see 'em grow, especially on the restaurant side. It's been really, the restaurant business was so alien to me. I didn't know all the components that would go along with it, but some of the really fun pieces have just been getting to know the people that work there Are, I don't know if you've ever worked in a restaurant, but I have. Yeah, they're hard worker. The back of the house, the dish guys, it's a hard job. And then you have the front of the house where a lot of, for some people it's career and it's hospitality, and that's their mindset and that's their personality and they're wonderful. And then you get a lot of people that are working their way through college or school or just want to work and make a little money. And so we've had people go through college and we've had some come and a couple have come and work in our accounting department. They went to U of H and got a degree in accounting and just had breakfast with a guy a couple of weeks ago that's wrapping up his accounting degree. And he wanted to know if there are any opportunities and just getting to see people grow. And Baron who runs the restaurant side, is really good about developing young people in general around what he wants. Chris: Well, I just know from experience on the restaurant side, your retention is remarkable. The same people, I've been a loyal patriot for years, and it's a lot of the same people there, which says something about what you're doing something really right. Gregg: Well, so what I did was stumble across Barron, and I would love to say that, but I've learned a lot from him and what he expects, he has really high expectations and loves. He would've been a great football coach. He loves to coach people. And he has these meetings where he talks about culture and words to use and how to present yourself and how to stand up, just really blocking and tackling around interpersonal skills and then the culture of service and hospitality. And he just does a tremendous job. And it's been fun for me to see that and see these young people develop and become more confident. And we've been doing it long enough now where some of the people that work for us when we started, or in their thirties and mid thirties and speak very fondly of their work experience. Chris: That's great. Let's switch gears a little bit. It's a family business and those aren't always easy. What have you and your brothers done to get along on video and make sure there's no real conflict? And how have y'all shared responsibilities or divided responsibilities? Because not every family business is really easy or successful. So anything that you can share in that Gregg: Regard? Yeah, that's a great question. And for me, I think it's pretty easy answer. We all do different things. My skill's a lot different than Lance. Lance. He's not intimidated by building anything. I've learned a lot about building and construction, landscaping, even the restaurant side of it, but my skills are more around the office finance management and really administration. And so we don't really step on each other's toes. Hopefully we compliment each other. I think we do, and we talk a lot and every day. And then my younger brother, Brad is really interesting too. He runs our wholesale division, which is really big division that we're not known for because it sells to the trade. And he's got a completely different skillset too. He's buying millions of dollars worth of plants and trees, and he's almost like an oil and gas trader. He's taken positions on these perishable products and moving 'em to other landscapers and manages a lot of people too. And he's doing over the counter sales. And we have salespeople that work with them. So we've all got different skills and we all contribute differently. And that's, I think really been the key to making it work. And we occasionally bristle and step on each other's toes, but it's pretty rare, thankfully. Chris: Well, it'd be odd if you didn't from time to time, but it sounds like one, you have different skill sets that y'all recognize and appreciate, and two, there's no Gregg: Ego Chris: Because that gets in the way of whether it's family or not. If you have partners in a business and there's some egos in the room that can lead to, and we've seen it here. I call 'em business divorces and they get ugly. I can Gregg: Imagine. We just have different skill sets, hopefully. I know Lance and Brad both very humble. Hopefully I am too. And we just love what we do. Lance is he loves to say, and I'm the same way. I'll never plan to retire. I want to be able to retire. I don't want to retire. There's a difference. There's a difference. One's a little more freeing and we've just got probably overuse the word fun, but we've got a fun business and we work with great, creative, scrappy, entrepreneurial, hardworking people and who we admire and respect and it's great. Chris: So you started in Houston, obviously and grown here that you've expanded out. Has having a business based in and expanding within the state of Texas you think been an advantage for you Gregg: Texas? So I listen to this guy, I don't know if you've ever heard a guy named Peter Zhan. He talks about geographics and geography and demographics and why some states and cities are successful and some countries, and it's been fascinating, but he says Texas is the greatest state in the world to do business. He says Houston is the greatest city. And he goes on to explain why. And Austin's right up there too. Texas is just, it has his reputation for being wide open and scrappy and entrepreneurial. That's true. It's a great place to start a business. The barriers to entry are pretty low. They're getting a little more, I say burdensome, but it's still pretty easy to just fire up a business. And there's a good labor force here. There's good distribution in the form of imports and exports from the ports. We've got one of the greatest ports in the world for sure. We've got I 10 running through here so you can distribute in and out of there. We've got low cost of energy, we've got low cost of food, we've got a ton of real estate, so it's a great place to do business. And Austin has exploded over the last 10 years and it's gotten a little more expensive to operate out of there. They've taken over the world too with tech and opportunities, and you've got this intellectual knowledge base there. And so Texas is just a great place to do business. We're looking to expand some of our little stores to other cities in Texas. Chris: That's great. Yeah, I agree with you. I think of Houston, especially as a city of opportunity. You see entrepreneurial spirited people everywhere and other entrepreneurs willing to support those starting out, which is the whole reason we started this podcast is to share knowledge, pass something on. And when you think about that, if you were to say something, one or two tidbits to an aspiring entrepreneur who may be listening, what would be your advice about taking that first step or something to maybe watch out for that may be around the corner? Gregg: Yeah. Yeah. So my overly optimistic personality would say, do it, measure the downside. Can you handle if it doesn't work? Worst case scenario, can you handle that? And if you can, the upside will hopefully take care of itself. But I say, go for it. I love to talk to young people that are thinking about starting a business or want to know how you do it. And I love to talk to them. And it's never too late. I love to had a lot of great conversations with older people that have retired or become empty nesters and started a little jewelry business, and then other people that have started wildly successful, much bigger public companies. And so businesses, it's such a creative endeavor and there's a gillion ways to make a living and to start businesses and to try things. And you never know what you can do until you give it a world. Yeah, I love, Chris: I'm always amazed at how the different things people do to actually have a business or make an income, it's fascinating. Some of 'em are obvious, and then there's so many that you're like, wow, I had no idea that someone would've a business around that. Gregg: It's really remarkable. And the more you drill down and get into it, and the more you discover how people have just built great businesses, wildly successful financially and big and small, and yeah, it's great. I love entrepreneurship and I love people that think about it and want to give it a whirl. Chris: Yeah. Well, it's obvious because y'all have been wildly successful yourself and been cool to see how it's evolved from just a nursery to, like I said, a restaurant. I mean people that are passionate about restaurants and can fail at 'em. And it's cool to see someone knew nothing about it, but have it be so successful. Gregg: Yeah. I'm probably a little too capricious about saying, we got really lucky with some of the people and we went into it not knowing, Chris: Well, no sub super hard work. Right? Gregg: Yeah. Chris: So all that to say, then you got all this going on, what do you do to just rest and recharge and find some time for yourself? Gregg: Well, so when my youngest, who's same age as your oldest went off to college, we became official empty nesters. And I had a couple, a little more time on my hands and I wanted to fill it. I'm not good with time on my hands. And so I was trying to decide between, I used to fly airplanes and I was trying to decide between flying or taking up golf. And thankfully I took up golf. It's a little easier to do every day. Chris: Tends to be safer on life expectancy Gregg: Too. If you fall out of the golf cart, it's not fatal. And so I play a lot. I've just become really passionate about golf. I love golf. And so I enjoy that. And Carol and I are traveling a little bit. We got a little place in Florida where we go to, and I still stay pretty busy with work. We are going back and forth to Austin a lot. Catherine, my youngest is still there, so I stay pretty busy. Chris: Good Gregg: Doing stuff I like to do Chris: And well, they say, right, you love it and passionate about them until work. Gregg: Yeah. Yeah. Chris: That's great. Alright, so last question is, do you prefer Tex-Mex or barbecue? Gregg: Oh, that's so tough because I was just at our little shop and somebody who works there who knows I'm into certain types of foods and ingredients and stuff, she gave me these great, because she knows I love chips. And she's like, oh, I got these, they're seed oil free and all this stuff and you got to try. I'm like, oh man, I'm going to have something to snack on. So I love chips, I love Tex-Mex and I love barbecue. But if I were to choose, I would probably choose Tex-Mex. Okay. Some of my early fondest food memories are Tex-Mex. Chris: Yeah. So it's funny, it's the hardest question that I ask on the podcast for everybody, and it's a hard one for me to answer, but I go to, when I've been gone traveling for a while, what's the first thing I want when I come back? And as much as I love barbecue, the answer text Gregg: Message. Yeah, it's our comfort food. I literally remember the first time I had chips and queso the day I remember where it was, where I was. And it just changed my life. Chris: Well, maybe there's a new restaurant concept for y'all to go after. It could be, yeah. Although there's a lot of competition here, right? Gregg: I know there's good competition. Yeah. Chris: Well, Greg, thanks so much for coming on. Love your story. Congratulations to you and your brothers and your whole team there for what y'all do. And again, from a personal standpoint, I love it. I take advantage of it being just two blocks away more times during the week than I care to admit. Gregg: Yeah. Well thank you and congratulations to you on your podcast. I just love that you're doing this. It's very entrepreneurial. It's like this, the definition of an entrepreneur is Chris: Trying something. Well, I appreciate that. We consider ourselves here. We talk about it all the time within our partnership that we're entrepreneurs. For sure. And to your point, we look for people that have that ownership mindset to work here because we think that's what makes this firm successful. And it helps us with our clients because our clients are entrepreneurs. And so I think we're, those connections help form deep Gregg: Relationships for sure Chris: With the clients that we have. And we think that's part of why we 35 years and going strong. Gregg: Yeah. That's great. Chris: Thanks again for coming. Appreciate you taking time. My pleasure. Take care of Hello. Gregg: I will. Thank you. Alright. Special Guest: Gregg Thompson.

Cardinals LB Baron Browning: What Success Is In 2025, Playing W/Calais Campbell, Deadlifting 630lbs at 15!Ari Meirov is joined by our Spotlight Guest of the Week Cardinals LB Baron Browning to discuss Arizona's hot start, how he got into football, being a powerlifter in high school, playing with Calais Campbell and a whole lot more! 00:00 - Cold open 00:35 - SUBSCRIBE!!!!! 02:30 - Start of interview 03:19 - Getting into football/family 04:22 - Deadlifting 630lbs at 15 years old 05:03 - Recruitment/Ohio State 06:53 - 105th pick in the Draft by Broncos 08:53 - Welcome to NFL moment 09:27 - Sign up: FanDuel.com/ARI 13:08 - What Bradley Chubb means to Baron 13:53 - When Baron realized NFL is a business 14:35 - Being traded to Cardinals 15:47 - Cardinals coaching staff 16:49 - extending with the Cardinals 17:39 - Why Calais Campbell is special 19:19 - Cardinals defensive adds 19:57 - Comfort in defense 21:32 - What will success be in 2025? 22:04 - Who deserves a Spotlight? --------------------- Sign up for FanDuel Sportsbook today! New customers visit FanDuel.com/ARI & if you win your first $5 wager, you get $300 in bonus bets! ------------------------- Visit Root.com and find out how you can get rewarded for safe driving with Root Insurance. ------------------------- NFL Spotlight is dedicated to bringing you the best context to the biggest news stories every day with top-notch insight from Ari Meirov. Follow Ari on X: https://x.com/MySportsUpdate Follow Ben on X: https://x.com/BenAllenSports Follow The 33rd Team on X: https://x.com/The33rdTeamFB Learn more about your ad choices. Visit megaphone.fm/adchoices

Live into your greatest possibilities. Join the Limitless Life Club today! https://www.oracleonpurpose.com/the-limitless-life-membership   Meditation shines light on the areas of life that are out of balance. In this episode, I am joined by Barron Hanson, a Vedic Meditation Initiator, to dive into the power of meditation, what it reveals, and how it can bring change in our lives. Baron shares how his journey from chasing the outside world to returning home became a path of collective transformation. He opens up about helping people avoid burnout through meditation, integrating true wellbeing into the workplace, and teaching rest as the deepest style of meditation. Know more on the Oracle On Purpose Podcast: Meditation: The Quiet Antidote to Burnout P.S. If you're ready to deepen your understanding of the Law of Attraction and activate real change in your life, check out my audiobook "POWER Up the Law of Attraction"—now available on Audible and Amazon. It's the perfect next step for anyone ready to turn insight into transformation.   Grab your copy here! https://www.amazon.com/Audible-Studios-Brilliance-POWER-Attraction/dp/B0F3G1ZD18/    Enjoy the podcast? Subscribe and leave a 5-star review!   You can also tune in to this episode on YouTube and all your favorite podcast platforms.   Barron Hanson is a multifaceted creative and meditation teacher who is slowly mastering the art of living. As a Vedic Meditation Initiator, he brings people together to design transformative experiences and teach the profound practice of meditation. Barron is also deeply committed to making the world a better place through his work in various fields. He co-founded CONVICTS NYC, a creative studio with the mission of “troublemakers for a better world.” He also advises startup companies, mentors individuals and businesses, and is an authorised celebrant. In addition to his entrepreneurial endeavors, Barron is currently working on a film about his hometown and conducting research on the collective effects of meditation. His passion for storytelling and creating films that matter reflects his desire to promote a positive voice in culture. He is also the founder of Be Here Nowra, a community happiness project dedicated to fostering connection and well-being. A frequent speaker on podcasts and at events, Barron recently started his own podcast to share his insights and experiences. His journey as a keen runner includes completing four ultramarathons and the New York marathon, demonstrating the same dedication and mental fortitude he brings to his work. After several years of living in New York, originally from Australia, Barron now lives on the South Coast, where he continues to express his love for music as a DJ, blending disco, funk, and house in sun-soaked sets. Barron's life is driven by his desire to be an individual expression of love and to bring people together in meaningful ways. He is always open to new collaborations and looks forward to working and playing with others who share his vision.   Connect with Barron Hanson. Website: https://www.barronhanson.com/  Facebook: https://www.facebook.com/barron.hanson/ Instagram: https://www.instagram.com/barronhanson  LinkedIn: https://www.linkedin.com/in/barron-hanson-a9a7a328/    Learn more about Be Here Nowra. Instagram: https://www.instagram.com/beherenowra/    I am Lia Dunlap, The Oracle on Purpose with a mission to change people's lives for good. With over 25 years of experience as an Intuitive Business Architect and Coach, I have helped thousands of clients in 76 countries, including hosting three international retreats. As a Best-Selling Author, Founder of the Master Creators Academy, Certified Clinical Hypnotherapist, International Speaker, and Creator of the POWER Plan Life Coaching Program, My Purpose Is Clear: Helping YOU find and follow Your Purpose. I have worked with thousands of leaders, entrepreneurs, and business owners for over two decades, helping them find and experience their Unique Life Purpose.   Catch the latest episodes of Oracle On Purpose here! https://www.oracleonpurpose.com/podcast-new    Work with Lia today. https://www.oracleonpurpose.com/meet-the-oracle   Ask the Oracle - Join the next Oracle Insight & Alignment Call. https://www.oracleonpurpose.com/offers/Qcb9YRFF   How Aligned Is Your Business with Your Highest Power? Take the Quiz here: https://oracleonpurpose.outgrow.us/powerbizquiz   Connect with Lia Dunlap! Website: https://www.oracleonpurpose.com/ Facebook: https://www.facebook.com/CoachLiaDunlap X: https://x.com/CoachLiaDunlap Instagram: https://www.instagram.com/coachliadunlap/# YouTube: https://www.youtube.com/channel/UC8IOgSSGVVNG2usEJE07X8g LinkedIn: https://www.linkedin.com/in/coachliadunlap   Produced by https://www.BroadcastYourAuthority.com 

Haunted by strange visions from the Abbey, the Triplets launch a full-scale investigation into the Baron and his family! Onyx says yes to the dress, Nyack makes an angsty ally and Jens reflects on the situation as the Trinyvale X Strahd crossover continues!Support us on Patreon! - Patreon.com/NaddpodCREDITSEditing by Brian MurphyProduction and Sound Design by Daniel Ramos (@Schubirds on IG)Logo Design by Chelsea LeCompteMUSIC INCLUDES:"Trinyvale Opening Theme" by Emily Axford"The Gate" by Emily Axford“Where is the Manager??” by Emily Axford"Oh Melora" by Emily Axford"Barovian Tango" by Emily Axford“Selfless” by Emily Axford"The Night Lotus" by Emily Axford“The Little Moon” by Emily Axford“A Memorable Feast” by Emily Axford“Lights Out” by Emily Axford“Moonsick” by Emily Axord"The Tarroka Suite" by Emily Axford"Strahd" by Emily Axford“The Shard” by Emily Axford"Trinyvale Closing Theme" by Emily AxfordSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ep. 734 - A trade acquisition last year, edge rusher Baron Browning has quickly become an impact player for the Cardinals defense. Browning joined Paul Calvisi to discuss why Nick Rallis' defensive scheme is a perfect fit for him, how he thinks he can still improve his game, the defense's performance as a unit so far in 2025 and what it was like being a standout high school football player in the state of Texas. Plus, Calvisi is joined by Ron Wolfley to break down how the Cardinals offense can get the run game going, the need to get Marvin Harrison Jr. more targets and Calais Campbell continuing to make big plays in his 18th NFL season. Calvisi and Wolf also preview Sunday's matchup against the San Francisco 49ers and how to best defend a player like Christian McCaffrey.See omnystudio.com/listener for privacy information.

Guest: Liz Baron Cohen — acupuncturist, psychotherapist (transpersonal), Five Rhythms teacher, author, plant-medicine facilitator, trauma-informed therapist… and one of the kindest humans I know. Episode theme: How Liz is meeting a stage 4 ovarian cancer diagnosis with courage, curiosity, and a mission: to build a bridge between Western oncology and complementary care—and to reclaim joy along the way. Donate here: GoFundMe — Aliza's Healing Journey Quick Take Liz spent her first year post-diagnosis pursuing non-medical routes; the tumours grew (didn't spread). She then started chemotherapy—and feels stronger on it than expected. She's fundraising to rent a home hyperbaric oxygen chamber (£1,300–£1,500/month; purchase can be £48k–£100k). Having it at home means daily use for Liz and opening her doors so local cancer patients who can't afford clinic sessions (£150 each, ~3x/week) can benefit too. Core insight: it's not “alternative versus” Western—it's both/and. Let's get the two worlds holding hands for patients. Deep work: reclaiming her name (“Elisa” = joy), learning to let love in, setting boundaries for empathy, and living for herself—beyond titles and roles. Listen Highlights (Chapters) 00:00 – Why this conversation matters; introducing Liz. 01:09 – Diagnosis (June; ~14 months in). What she tried first, and why. 03:14 – Starting chemo—and the surprise: “I actually feel really good on it.” 03:45 – Why hyperbaric oxygen? Costs of clinics vs. home rental; sharing access. 05:20 – Work on pause, reality of bills, and pouring inheritance into healing. 06:26 – Liz's mum, a pioneer (70s aerobics, early whole-foods); family history. 07:27 – Chemo fears, misinformation, and nuance beyond Instagram hot takes. 08:31 – The dream: integrating complementary & Western medicine. 10:15 – BLISS in Notting Hill: a creative health centre (healing meets culture). 12:21 – Pete's story about Hannah: “Draw Your Future” & envisioning outcomes. 13:30 – Liz's north star: reclaiming joy (and what joy really is). 16:45 – Alignment: the projected self vs. the inner world. 17:52 – Radical generosity & being part of each other's stories. 20:39 – “Alternative” vs. “complementary” and why labels get in the way. 21:43 – Hitting emotional bottom; grief, daily tears, and what moved through. 23:17 – The warrior in her; Jewish ancestry and survival threads. 24:22 – From fighting to surrendering; allowing support. 24:52 – The true cost: £150k+ spent; redefining luxury (to sit, walk, eat). 27:59 – Family constellations: restoring the flow of love in systems. 29:05 – Who am I without titles? Identity after stopping work. 33:14 – “When you're ill you have one problem.” Perspective reset. 34:18 – “I can see the spirit in your eyes.” What that means to Liz. 35:20 – Spirit having a human experience? Indigenous circles & being heard. 38:00 – Realising spirit is there to help her, too. 39:07 – Why telling our stories matters (and stops sleepwalking). 40:12 – Sitting with the underdog; human connection as medicine. 41:49 – Trust issues, patriarchy, Western medicine—and choosing chemo. 43:26 – Chemo-sensitivity testing (~£5,000) and personalising treatment. 49:20 – “Empathy without boundaries is self-harm.” 51:08 – What the cancer taught her: joy, trust, letting love in. 52:13 – How to reach Liz & how we can help (together).

In today's episode, Ben and Pat dive into the outrageous, swashbuckling life of Baron Frederick von der Trenck -- a Prussian nobleman, cavalry officer, prison escape artist, sword-fighting heartthrob, and the original “most interesting man in the world.” Born into military aristocracy, Trenck risked it all for love, dueled his way across Europe, got imprisoned (twice) by a furious Frederick the Great, and escaped in ways that feel ripped straight from a Dumas novel. From secret affairs with royalty to hand-digging escape tunnels with broken shackles, this is the true story of a man too bold to break—and too badass to disappear quietly.