Podcasts about Becks

Feel like your creative spark disappeared? Did you know that pausing equals power for creatives?In this mini pep talk from The Brew with Becks, we're diving into the ebb and flow of inspiration, why forcing it never works, and how to stay open for the next wave. This episode is your gentle reminder: your creativity isn't gone — it's just resting. Grab your mug and take a breath. The wave always returns. ☕

Männerabend #279 – Rumclub Beer Selection by Lemke! Dennis, Reinhold und JPG knüpfen heute an das Thema „Fassgeflüster“ bzw. den Lemke „Barrel Summit“ an und plündern dafür Dennis´ Schatzkammer! Und was finden wir da? 3 ganz besondere Flaschen von unserem ganz besonders guten Freund Basti Oberwalder von der Lemke Brauerei aus Berlin! Und das ist […]

In the mid-90s, Hansie Cronje was South Africa's golden boy, the God-fearing captain backed by Nelson Mandela and worshipped by a nation. More than just a cricketer, he was a symbol of hope.But were the cracks there all along? In the first episode of Sport's Strangest Crimes - Hansie Cronje: Fall From Grace, former England cricketer, Mark Butcher revisits the rise of a man who seemed too good to be true and maybe was. Teammates, journalists and friends paint a picture of a leader everyone trusted… until they didn't. Because before you fall from grace, you've got to be on a pedestal.

Send us a textJosh and Becks are running solo this week and each bring three topics to discussBe sure to come and chat with us here:Website: www.icbympodcast.comFacebook: @icbympodcastTwitter: @icbympodcastInstagram: @icbympodcastDiscord: https://discord.gg/7Vu7WCn58J

Saying no shouldn't come with guilt, a 3-paragraph explanation, or a nervous spiral afterward. In this short episode of The Brew with Becks, we're talking about what it really means to say no- clearly, kindly, and confidently, and why it's one of the most powerful forms of self-respect you can practice.Today's blend? A bold little brew called No — served with boundaries, peace, and permission to stop people-pleasing. ☕

Stop podding my sesame cast!   The Becks journey to the African continent to discuss Michael Crichton's novel Congo and its 1995 adaptation. In this episode: Codie has bad taste, Billy dusts off his soapbox, and no one has ADHD, we swear. Enjoy!   ko-fi.com/soonmajorpod   linktr.ee/soonmajorpod   Next episode homework: The Three Musketeers (1993)

Männerabend Special – Save the date: Fassgeflüster am Sa. 25.10.25! Dennis und JPG geben euch eine Vorschau auf DEN Event der 2. Jahreshälfte rund um das Thema „Holzfass„: Das „Fassgeflüster„! Am Sa. 25.10. von 11 – 24 Uhr feiert in Hamburg auf dem Gelände der Landgang Brauerei das von JPG ins Leben gerufene „Fassgeflüster“ seine […]

In this episode of "Building Texas Business," I sit down with Molly Voorhees, the president of Beck's Prime, Winfield's Chocolate Bar, and Agnes Cafe. Molly shares her journey from Silicon Valley back to her roots in Houston's culinary scene. She talks about how her passion for food and community has shaped her approach to running family-run businesses and the importance of customer service. We explore the challenges of maintaining a successful family business, emphasizing the importance of respecting individual expertise and fostering a collaborative environment. Molly discusses how she integrates technology into operations, which can be challenging for mid-sized companies. Her experiences provide insight into the practical hurdles of implementing new systems while maintaining efficiency. Molly also reflects on the entrepreneurial spirit in Texas, particularly in Houston, where local businesses benefit from a supportive community. She shares how this environment has been beneficial, despite the uncertainties and challenges in the business world. Her approach to leadership involves patience and listening to her team, allowing them to voice their opinions and ideas. The conversation also touches on the importance of authenticity and resilience in business. Molly shares how facing challenges early on, like financial struggles and an empty restaurant, taught her valuable lessons. She emphasizes the importance of mental health awareness in corporate culture and maintaining open dialogue about success and failure. As Molly looks forward to upcoming projects, she invites listeners to experience the culinary adventures that celebrate innovation and community. SHOW HIGHLIGHTS   Molly shares her journey from Silicon Valley back to Houston, taking on leadership roles in Beck's Prime, Winfield's Chocolate Bar, and Agnes Cafe, emphasizing her passion for food and community. The episode explores her innovative approach to maintaining high standards in Beck's Prime while expanding into the chocolate business, highlighting the importance of customer service and community connection. Listeners gain insights into managing a family-run business, where respecting individual expertise and fostering collaboration are essential for effective decision-making and business success. We discuss the integration of technology in operations, acknowledging the challenges faced by mid-sized companies and the potential for improved efficiency through technological advancements. The supportive entrepreneurial spirit in Houston is highlighted, showcasing how local businesses benefit from a community eager to see them succeed, even amidst ongoing challenges and uncertainties. Her reflections on entrepreneurship emphasize authenticity, resilience, and mental health awareness in corporate culture, encouraging open dialogue about success and failure. Excitement for upcoming projects is shared, inviting listeners to join in a culinary adventure that celebrates innovation and community in Houston's vibrant food scene. LINKSShow Notes Previous Episodes About BoyarMiller About Beck's Prime GUESTS Molly VoorheesAbout Molly TRANSCRIPT (AI transcript provided as supporting material and may contain errors) Chris: In this episode you will meet Molly Voorhees, president of Beck's Prime, winfield's Chocolate Bar and Agnes Cafe. Molly shares her passion for bringing people together over quality food and service and how, in difficult times, she looks for the next right thing to do to keep the company moving forward. Molly, I want to thank you for coming on Building Texas Business. Thanks for coming in today. Molly: Thank you for having me Excited to be here. Chris: So we have a lot to talk about with you because you cover a lot of areas. So let's start Just tell everyone kind of what it is you do, the companies that you're involved in and what they're known for. Molly: So we started Beck's Prime back in 1985. I was just 10 years old so I did not start it, but my dad, a lawyer, winn Campbell, and an operating partner, a guy named Mike Knapp, started it together. And really my dad, winn, loves food and grew up in the burger business in Dallas. Chris: Ok, what was the burger place in Dallas? Molly: It was golf. Chris: I've had lots of golf, yeah, so he was 14. Molly: He tells some fantastic stories about, you know, his first day on the job, cutting onions and being a human trash compactor and sort of all the love, and ended up getting a law degree. But always loved the food industry, always wanted to be in it and came up with the concept of Vex Prime in 1985. I convinced a lot of people to gamble with him and invest and that was the very first Vex Prime on Kirby. Chris: OK. Molly: I was 10, just kid watching, watching it all happen, while I, you know, played sports and did all the things you do and went to college, ended up in um tech out in silicon valley for a long time during the the boom and bust period okay and which was fun went to business school and then wanted to to come back and be in the restaurant industry and grow it. Food is fun. It's very personal. I had sold being in tech. You're not selling something that brings necessarily as much moment-to-moment joy as feeding people Okay, necessarily as much moment to moment joy as feeding people. And I really felt like with Beck's Prime we had something great and then it was time to grow it and so I've moved back here in 2006, back to Houston, and we started growing and building more Beck's Prime and then we took over the management five years ago, chocolate bar and rebranded that Winfield's chocolate bar and built a factory and new stores and now we're selling wholesale and corporate gifting. And then we have a little side concept that I did with a friend called Agnes. Chris: Okay. Molly: Agnes Cafe and Provisions. Chris: Oh, we're off the internet, right. And that was my crazy covid baby I was. Molly: I thought everyone wanted to get back to work and we needed to create jobs and he's desperate for community and the restaurant industry to come back. And there was a restaurant that had closed there and decided to open up a neighborhood cafe with a friend who was crazy enough to say yes when I brought her the idea and we opened Agnes four years ago in June and it is a local neighborhood favorite. Chris: That's great. That's great. So original inspiration, I guess obviously is your dad, and being exposed to the business Great. So original inspiration I guess obviously is your dad and being exposed to the business. What was it that got you to kind of branch into chocolate, because that's much different than kind of a full service meal concept. Well, in theory it was going to be easier. Molly: Famous last words. Famous last words. You know, I love how food brings people together and what we do at Beck's Prime is really hard, which is, you know, you walk up to the window or you drive through our drive-thru and I mean we are cut, grinding and patting all the burgers every day. Nothing's frozen. I mean we're cutting those French fries it is busy back there and we're going to get you a made from scratch meal in eight to ten minutes. And that's hard. So I thought, okay, let's be in the food business, but let's scoop ice cream and cut cakes and sell chocolate. Um, well, when we took the business, they weren't doing the highest quality version of that. So I was like, okay, well, I'm going to apply the Beck's Prime model to it and I'm going to make it all really high quality and we're going to make all of our own cakes and ice cream. And so now I've made it as hard or harder than go back to your roots. I mean, nothing is easy. Chris: Right Molly: But yeah, I think they're similar in the sense of how you manage a restaurant, all of the different services, and how you buy food and how you work on cleanliness and operations. So there's a lot of similarities. Chris: And, I would think, critically important to people you hire to be customer-facing. Right, to make that experience, the food's got to be great, but if the people aren't great as well, right, you have to get both right. Molly: Yeah, and there's actually some evidence that the people matter more than the food. So you'll be surprised the number of text messages I get and there's some science behind this too, not just anecdotal. But oh my gosh, that guy over at Memorial Park. Or the cute drive-thru cashier over there at Kirby who always gets my sandwich right and says, hello, I love her so much, she loves my dog. There's nothing about what they ate or if they enjoyed their meal or it tasted good. It's the people. So you know, I think that part we've done well, which is why we're still in business. Chris: So let's kind of go down that route a little bit. What is it that you have done? I guess it that you have done, I guess first at Beck's and now at Winfield chocolate to focus on getting the hiring right, the processes you put in place, what did mistakes you made that you learned from, kind of. To me that is the key to the kingdom and I think our listeners could learn a lot from what you've done to put such a good system in place to get the right people. Molly: So it's interesting. I think the basics matter right how we treat people every day. I think we've always done that really well inside of our team how we hire. So when we hire managers, we will never hire a general manager for a store. We will only hire an assistant manager and then they can move up to a general manager. But when we hire, we actually take a team member through a number of different steps. You know. Obviously they interview with our management team, they interview with other managers, they interview with the other managers, then they'll do a shadows shift where they'll come and work a shift with the team. So we're really trying to make sure we get people who see themselves working in our environment. Chris:Right. Molly: Right. If you don't, if you want to be a white tablecloth restaurant manager or employee, we're not the right place. So sometimes people will come and they'll spend a shadow shift with us and they don't want to be in the environment. And then we'll also ask them. We'll give them dinner passes and we'll say bring a loved one to lunch or dinner with you here. And we'll say bring a loved one to lunch or dinner with you here. And that test is does somebody who's close to you see you working here? Chris: Oh yeah. Molly: You know, and so we try to help employees find a couple touch points so that they know whether or not, culturally, we're a good fit for them. But from my perspective it's really interesting. I think we have incredibly loyal long-term team members who've been with us forever. If you ever go in one of our stores, you'll see these posters that celebrate, you know, 5, 10, 15, 20, 40 years of with us. People are like, oh my gosh, those people have been with you for so long and I'm like, well, those are just the people on the poster that year. Right, and really I think it comes down to basic manners, boundaries, respect, helping each other. But just treating people as you would want to be treated goes a really long way. Chris: Yeah, like I said, that's the basics right, and to have that longevity in your industry is remarkable. Molly: Transparency, kind but also clear. Hey, this is how this needs to happen, Not having policies. We're not a big policy company. Chris: I love that because. I feel, the same way. I think. As soon as you create a policy, then all you're dealing with is all the reasons there should be an exception to the policy. Exactly so just treat people humanly, and humanely and reasonably. Molly: Yeah, and if we need to figure it out we will. But you know, if we had a policy that you know you can't take care of a customer if it's going to cost us more than $15. Let's say we had some limit, or something. And that would just be such a buffer. And it turns out the manager who's trying to take care of the customers all of a sudden handcuffed Right Right, and they just want the ability to do the right thing. Chris: Right. Molly: They're in the service business. People don't go into the service business unless you enjoy serving people. Chris: Well, and if you know, I think if you're watching your business, if someone's abusing a system, you'll see it and that's not a policy issue or lack of policy issue, that's a character issue, right, that surfaces, that you maybe didn't catch in the hiring process. I also like what you said because I think I'm hearing more of this in the corporate world the experimental part of the interview process where you you put someone in a skills assessment situation. So you said the shadow session or whatever. I know we're trying to do that and assessing skill. You know it's one thing to ask questions and be you know in a conversation, but people's skill sets matter in these jobs, right, that's how they're going to sink or swim. So I think that you've incorporated that is something that I see more and more people trying to do. Yeah, and I love to bring the loved one in. Molly: We try to do the same as well. Chris: It's like do something social with your spouse or significant other, because you're going to be away from them with us a lot. Molly: you're going to be away from them with us a lot they're going to spend more time with us than they are, you know, with you so? Do you see them and you know? Chris: okay with us, yeah do you like? Molly: do you like us? Yeah? Chris: so let's let's back up a little bit, because you mentioned, obviously, dad and a partner started VEX Prime. At some point you come in and kind of take over. What was that kind of transition? Molly: like it's still in transition. Chris: Okay so. Molly: I would say we certainly do not have a policy of nepotism in our business, policy of nepotism in our business, but to say that we don't have a lot of dads and daughters and family members and cousins and aunts and uncles all working together, we would have a long laugh. So my dad is still involved in the business. He's still a full-time lawyer. He's still a full-time lawyer and he is, you know, he helps us with all sorts of higher level finance, legal type ideas. I mean he's all over the map there, Our chief operating officer, Mike Knapp, the original partner. He's still working and he manages all of our managers and operating team. His daughter is our HR director and we have a marketing director who's been with us for almost 20 years and her husband is a project manager for us. So, and then on our you know extended family, I mean we really we have have tons and tons of family members working together and we actually view it as a real asset because we're all so passionate and deeply engaged in the business, because we're looking for it to be as best as it can be, but we are also, I would say, have investors from our community and our friends and family. We've raised a lot of money and so we are very careful because we're trying to make money for all of our investors. We have a fiduciary duty to that. So, I think in many ways, part of our culture is we are a family business, but we're not run like a family business at all Right. So how was it? I guess? Chris: you coming back in and you know I guess dad and his partner letting go of some things, and I mean you know, I know from experience. You know we have clients that go through this and I've had some guests on the podcast. You know everyone experienced a little different. What can you share about maybe some of the things that, looking back, probably could have done better or things that actually went well? ADVERT Hello friends, this is Chris Hanslick, your Building Texas business host. Did you know that Boyer Miller, the producer of this podcast, is a business law firm that works with entrepreneurs, corporations and business leaders? Our team of attorneys serve as strategic partners to businesses by providing legal guidance to organizations of all sizes. Get to know the firm at boyMillercom, and thanks for listening to the show. Molly: Yeah, I mean, I think one of the things I mean it's always hard and I think that there's an ebb and flow to it. And you know, one of the things I think we did really well and we still do really well is we stay in our lane and I think we're really good at the active debate and listening and having hard conversations but listening to each other's points and coming together to make a decision that is methodical and thoughtful, versus well, you know, it's going to be my way, or the highway, like we very rarely would let someone just take something and run with the decision. We're very consensus oriented but we also stay in our lane. So, if you know, I've probably my strongest background is in marketing. If I feel really passionate about something related to marketing and and I've got my reasons and I'm, you know, persuasively getting everyone on board everyone's gonna be like, okay, cool, cool, yeah, you got it, got it, you know. Or my dad's like the contract needs to read this way. You know, with the Cisco vendor, we're like, okay, cool, great, you got it. So I think one thing we've done well is we. We have a lot of people with very specific expertise and we're able to learn from each other, but not stomp on each other. And so, like Mike Knapp, who's our chief operating officer, and we have got some other great operators on our team they know how to run a restaurant. Well, if I go in there and tell them how to do it, like I'm way overstepping them my lane. Chris: Right. Molly: Right. But if I go in there and I'm like, hey, I noticed like this seemed inefficient, what's going on there? They'll either be like oh gosh, we got to go fix that, Thank you. Or well, this is why we're doing it this way and I can learn from that. Chris: I think there's a lot of humility in that for the whole team Right. Molly: Yeah, you know, or feedback, that happens. Chris: Yeah, you know, no egos. Molly: Yeah, I mean we all have egos. But yeah, I mean I can say to my dad, if we cross that out, we're never going to make this deal, Like, stop being a lawyer. Chris:Right. Molly: I mean you know how it goes. It's like there's always the lines there, but I think we do a good job of being honest, transparent, giving feedback and then, when we cross the line which family members can do, we do a good job of like coming back together. Chris: Good, so there's grace too, right. Molly: Forgiveness grace. That wasn't my best moment, I'm sorry. Chris: Yeah, okay, wasn't my best moment, I'm sorry, yeah, okay. So let's talk a little bit about you know you're, you've grown this business and you've added to it. What are you think about like technology or innovation? Are there things in that realm that you've implemented to kind of help either with the growth or, once the growth has happened, help kind of manage and make it more efficient? Molly: So I came from tech right in Silicon Valley, so it's like, okay, let's get some platforms on this business right. 2000 was the year, and so I've now been through a lot of point-of-sale changes and QuickBooks to Great Plains Accounting, all these Clover, uber, online ordering, and we have tended to actually be pretty early adopters. We probably had online ordering off your phone earlier than most companies in Houston, and it's interesting because they're so great and, in theory, they're going to make your life so much easier and everything is going to be faster and more efficient. I don't always feel that it has worked out that way. Oh okay, feel that it has worked out that way. Okay, you know, I think the layers, the layers can add just more work or buffer or time, even in how long it maybe takes to place an order. And I think we went through. If we go back a decade, I think that was the painful era of technology in the restaurant space, I think. Where we are now with some of the point of sale systems and how they're integrating, how can I let me explain this when a decade ago, or even five years ago, you would be in our restaurant and you would see we'd have our point of sale system, we'd have the drive-thru speaker, we'd have an Uber iPad, a DoorDash iPad, a Favor oh wait, favor called in and then paid with a real credit card. So just imagine. All of that is like just messy. Chris: And you'rust trying to keep up. Molly: Right, we're just coming at you and all we want to do is take the order, take your money and send you on the way with your food right. So, like that transaction, for us that 20 years ago was you walked up to the counter, you paid and you left. Now we've got all these things right and and if the DoorDash order comes in on this tablet, I've got to enter it in this system on the cash register, or it won't go to the kitchen and then the kitchen doesn't get a ticket. So it seems like, in theory, we should all love all of this. And for the consumer who's like beep, beep, beep. Chris: On the sofa at home, right. Molly: Great. It's great for them. For us, it's been hard, you know, and and it has taken a lot of time. And now what? What? My point with technology now is that all those systems are finally talking to each other, and so we were taking more orders through a single unit. There's less double entry. Chris: So technology is catching up right Kind of with the innovation, all the innovation of all that. Now technology is catching up, so it's integrated. Molly: And then behind the scenes is like how our accounting and everything flows over whether it's from our vendors that we're buying food from, and finally everything is catching up. But I think we all take for granted how easy that integration is, and when you're a mid-level size company, like we are, you don't have the financial resources to spend money on the consultants that you really need to hire to help you integrate that, and so it just can be hard. Yeah. Chris: Well, that's a great point, I think, with aspiring entrepreneurs, right, that you you've got to face these challenges and sometimes the only way through them is you know it's going to be extra time and hours on you to figure it out because you don't have the capital to just go hire a consultant to come fix it. And that's one of those lessons learned, right? It sounds easy, sounds fun, but when you're in the middle of it it's either you're going to do it or it's not going to happen yeah, and you get. Molly: I mean, there's so many great ideas out there and great technologies and great marketing ideas, but the the thought process around implementation and execution typically isn't thought through by many companies that we're partnering with. Right. You know, oh, you just do this, this and this, which is a trigger for all of us. We always laugh when we're in a meeting. It's like, oh, it's no problem to switch from this point of sale system, this point of sales, and we're like right they're never there. Chris: That's sweet they're never there past the sales delivery. Right, it's just like. Then they're gone. You're off to sell someone else, that employee will quit if if I say we're gonna switch yeah well, let's talk a little more about. I guess you know you're born and raised here. Becks started here Chocolate Bar. Winfields now, what are some of the advantages that you feel like that you've experienced as a result of being a Texas based? Molly: company. I think Texans are unique in that we embrace entrepreneurs. In Houston, I have, in particular, found this to be an incredibly warm and receptive and we believe in you, molly attitude. I'm out there hustling chocolate so hard. I'm out there selling to businesses and people want to see us succeed. It's not like being in a part of the country where I feel sometimes like well, we'll see if she can make that happen, where they kind of mock you, whereas here I feel like people are behind us and that's such a positive that happen. You know where they kind of mock you, whereas here I feel like people are behind us and that's such a positive place to work, whether it's people who you're partnering with or buying from you or, you know, just giving you money to go make it happen. Right, it's hard to make a business happen without the ability to raise money. Chris: Sure. Molly: And there's faith involved in someone giving you their money to go make something happen. I mean, you never know, right, right. Chris: No, it makes sense. I couldn't agree more. I don't think what you described as kind of that spirit of Houston, houstonia, just kind of a very entrepreneurial, very welcoming and supportive community, love to see others succeed. So you know, let's talk about the contrast of that as we sit here today, and you're in the middle of it, and you're in the middle of it. Molly: What are some of the headwinds that you are dealing with or that you kind of see around the corner, that you're trying to prepare for? You know, I think everything feels a tiny bit chaotic right now, and I think it doesn't matter. You know where you are on any sort of belief system as a business person, you're sort of like what's happening right? And I think our hr director always says this. She's like what's the next right thing to do? What's the next right? And I think, with all the challenges and headwinds, and I think, with all the challenges and headwinds which I have to just globally say I can't specifically mention I'm like, oh, I could be like, oh, the tariffs are this or that. Maybe the tariff goes away tomorrow. It's not really a worry, but it could be a worry. It's just the uncertainty. Yeah, and uncertainty can be a significant economic headwind. Uncertainty can be a significant economic headwind because when we go into uncertainty mode, we are stuck. And we just. It's like we're all of a sudden we're standing on the Galveston beaches and our feet are sinking in that squishy sand. That's so warm right now and lovely. Chris: And we literally can't come out of it we don't do anything. Molly: It creates paralysis. We just go into, like, and so I think what's hard as a leader and as a texan and as an entrepreneur, is to not let that stop us from making decisions and moving forward. Yeah, so I go back to my hr director and says okay, what's the next right thing I need to do? Chris: let that stop us from making decisions and moving forward. So I go back to my HR director and says, okay, what's the next right thing I need to do? Yeah Well, I mean, I think it's one good you have a partner, whether it's any officer or not, but someone that you can lean on and have that. What's great about that is it's simple right. It's how you eat the elephant right, one bite at a time. So big picture can be overwhelming, create a lot of uncertainty, could create paralysis. So, okay, let's go back to the basics and what's the next right step, right, and then maybe with one step, it's easier to take the second step which leads to the third step and all of a sudden you've built some momentum. Molly: Yeah, and you can do something with that. Chris: Yeah. Molly: But it is you know, and at the same time as you take the next step, you've got to kind of know where you're driving towards. Chris: Yeah, so let's talk a little bit about leadership styles, and how would you describe your leadership style? How do you think that's evolved over time? Molly: You know I think I'm not very patient and I think that's hard, and I think it's hard to probably work with me, because we all have a tendency of we've got a great idea. We wanted to have happened two weeks ago. Chris: Right. Molly: Right, not just, not just an idea. It's like oh, that's a great idea, why don't? Why aren't we already doing it? Chris: And why is it already? Why isn't it done already? Molly: Like what's the problem? And so I think one of the things I've really had to work on is patience as a leader, and it's far more fun to be part of a team with a patient leader versus a chaotic always and and I don't do this perfectly well, and so either. I would believe you if you said you did, yeah, you wouldn't you know me for half an hour and you can tell this, but I think I love being a leader that people can say no to now. I think I love being a leader that people can say no to now. I think, it's really hard sometimes to be. You can be the type of leader people can't say no to because they're scared of you or they don't want to say no. But when my team has now in a place where we're close enough and capable enough, where they can say molly, that is a great idea, and if we try to do that right now, we will fail yeah like, okay, I can be mature enough to hear that now and I appreciate you saying that. So I think, I think I don't want to stop pushing us, but I've tried to learn as a leader where kind of thinking of an organ? Right now right, which pedals I should be pushing harder on or less hard? Chris: I think you raise a great point, because I think it's like anything. I think if there's too much of one thing, it's not good. It's that statement of everything in moderation, and I think one of the challenges of a leader is to know when to push and when to back off. So you had to when to be a little forceful versus empathetic and, you know, maybe demonstrating some more grace. But every situation is a little different. So a good leader assesses it and go okay, what type of leadership does this moment call for? Yeah, and it's that awareness, almost right, and learning to be a little bit versatile, because I think if you're all one all the time, you're not going to be as successful as you want. To be right, you will be in some moments, but you're going to fail miserably in others. And again, that's much easier said than done in practice, right? Molly: I mean, it's much easier said than I don't know. You know, I'm so critical of my own leadership skills. It's hard to even walk in here right now and be positive. And yet I would say I'm doing so much better than I was, and, in part, I think it's having people around me who have helped coach me to be a better leader. I've hired coaches, or I have people who've helped me through how to handle certain situations. I think tools help. It's interesting Six months ago, about a year ago we implemented this easy calendar tool so we could watch our projects and hold each other a little more accountable, and we got so crazy. We got off of using that tool and the team was like, hey, can we bring that back? Oh yeah, why do we stop doing that? And so I think when you do have tools that help you as a leader lead, they can be really useful. If they become a way for you to stop having, I think, the productive conversations and you're just kind of using it as a checklist, I think it can be dangerous, but there's ways to use all this technology and tools out there to benefit us as leaders. Sure, and I think that's something I've learned to do a little bit better in recent years. Chris: Any anything you can point to. I always like to ask this is not the fun question but failure or mistake that you experienced or encountered, that you learned from that. You're like that was a growth moment. In hindsight, man, it felt terrible, whatever I look back. And what a growth moment for me, anything you can share there, because I always find that that's such a great learning and it hopefully dispels for listeners, right, because you feel like you're the only one out there failing and he's like, no, you're not. Molly: Oh my gosh, you're going to learn from it. Yeah, and I think you know there's so much shame we only talk about our successes or people only talk about their successes, right, or it's more fun. I mean, I don't want to walk around talking about all the things I've done wrong, and this was a little while ago and I rely on it now because not everything we try. We've just released product at Central Market in June. We just yeah, super exciting. Chris: A chocolate product, a chocolate bar. Molly: We've got truffles and boots and some go to Central Market and buy our products. But also at the airports in the market, we've got some great fun Texas themed products at Intercontinental Airport. So if you're going through the airports, buy some Winfield's chocolate. So you go out there and I'm so excited right now to tell you about this. Right, we're in these great new major retailers and we're in 12 Kroger's. Well, what I'm not telling you is I've been in 15 Kroger's and now we're in 12 because we only find those. I'm not going to tell you about the three that we're not in anymore because they're not. You know, the others are doing great. Go find us at the Buffalo Kroger or the West Gray, go find us at the airport, and I'm not going to come back and be like, well, that didn't work. They never bought from us again. Which is, you work so hard to make those deals happen and get out there in the world and there's so much hustle and it may just not work. So, going back in time, I had an investor and this was a decade ago and we had opened some stores in Dallas, some Bex Prime restaurants, and one of them had failed and we were going to close it and I mean, I was devastated, ashamed, sad, all of the things, and I'd gone out and raised $2 million and I had lost that money. It was over and I had to call our investors and let them know what had happened. Phil Plant, he says so you stubbed your toe for the first time. I was like I did. He's like, yeah, you're going to keep stubbing your toe if you keep at this long enough. Chris: If you keep trying hard enough, right? Molly: If you keep trying hard enough and you keep putting these projects together and businesses. He's like you're going to have some wins and you're gonna have some losses and you're gonna stub your toe but keep going. And it meant I can't. I'm gonna cry thinking about it. He's a really great person and but that meant so much to me in that moment because I mean I had failed big time. I had the. Chris: It didn't work, you know talk about the value of having the right people around you, right? Wow, that's pretty cool. Molly: You know and with Agnes I mean that restaurant took a solid two years to take off. You know I had to go borrow some money to keep it going and now it is a place where our community meets and people love it and then it is neighborhood joy and connection. I could not be more proud of it. But I'm telling you, walking into a restaurant on a Friday night, that you have opened and convince people to give you money to open, and there there's not a single soul in the place not a single soul. Very humbling. Chris: Right, you wanted to go walk the neighborhood streets, going, come on. Molly: Yeah, and so I think you know now with my team I can, we can take the wins and the losses with a little more grace. Chris: Yeah. Molly: You know well, that didn't work. What are we going to try next? Chris: Yeah Well, I think you know it sounds like part of the culture, right, is you said? The one thing about you said as a leader is people aren't afraid to tell you no. And it sounds like you've created a culture where people aren't afraid to fail and learn from it and keep going, and that's to me a sign of a really strong culture. Molly: Well, and it's okay to say like well, that sucked. I screwed that up pretty bad. Chris: Well, we're conditioned to, like I said, we don't talk about failures. I think we're conditioned that, oh, don't talk about that, because it's got to look like it looks on Facebook and everybody's smiling and happy when we know that's not reality. And so we can get past that and just be transparent. Molly: Yeah, authentic. Chris: I think the better off we're all. Molly: But don't you think being more authentic has happened as part of post-COVID? Chris: era. Molly: Don't you think people are more open about their wins and losses? Chris: I think, so I don't know. It's kind of the chicken or the egg. I think Brene Brown started talking about it a lot more and it caught on in the corporate world and that was happening pre-COVID but close to COVID, and then with that the world goes upside down. I don't think anybody knew what. So about uncertainty, no one knew. So I think it did create a feeling of I don't know what's next and this okay to be authentic. And as we started coming out of that, then there's a lot probably exposed more in the sports world about mental health and all that kind of just built on itself, where I think we're learning it's okay and it's more acceptable to be more authentic. Right, it's a good thing, it's a great thing. Molly: It's way more fun to live in this world. I think I'm not. Fun is not the right word, it's just grounding. Chris: Yeah. Molly: It's more real. Right, I meet more real people. Chris: Agreed, agreed. So well, let's turn to a little bit more of a light side, okay, okay, so what's your favorite vacations place? Molly: Oh my gosh. Well, I'm a, I love adventure. So you know, skiing, hiking, colorado one of those Texas and Colorado type people for sure Love going down to Galveston and fishing and being on the beaches down there, and then we love to scuba dive. So hit the Caribbean. Chris: Awesome, that's all great things. Molly: I can identify with that Stay out of the sun. Chris: You're in the food business, but, and so this is my favorite question to ask every guest Do you prefer Tex-Mex or barbecue? Oh man Hardest question of the podcast. Molly: This is so hard that I might have to Gosh. You know I'm probably a barbecue person. I think I'm going to go. Chris: We have a lot of good barbecue around here. Look, it's a hard question for a reason we have a lot of good barbecue, a lot of good tex-mex. You know, I've even had people try to answer it by combining both there's not. Molly: you know, look at levi good, he's got his tex-ex and his barbecue. He's sort of doing it right, that's right, that's right. Chris: So well, I want to, you know, just wrap this up by saying thank you for coming on and sharing your journey, excited to see what you're doing. Obviously, we watched the Becks on Kirby get redone because we're right around the corner, but what you're doing with the windfield chocolate sounds exciting and uh. Hopefully, now people hear this, they'll know more about agnes and yeah, come to all of ours. Molly: You can do breakfast at agnes, lunch at beck's, dessert at windfields. Chris: You hit them all I like it, yeah, so there you go, uh kind of a full service yeah, integrated, you can do it. Them all love it it Well, Molly, thank you for coming on. Molly: Thank you for having me. Chris: Really appreciate you taking the time. Special Guest: Molly Voorhees.

In this episode of Branding with Becks, I'm sharing the real reason I'm shifting my energy away from social media and leaning hard into podcasting and YouTube.If you're a creator, coach, or brand builder feeling burned out by the constant algorithm chase — this is your sign to think long-term. I break down:✅ Why I'm focusing on depth over reach✅ The ROI of searchable, evergreen content✅ How this shift is bringing me more alignment (and peace)

Starting small can feel intimidating, but it's actually where every big, beautiful thing begins!In this micro episode of The Brew with Becks, we're unpacking the quiet fear that keeps so many creatives stuck: the belief that if it's not impressive, it's not worth doing. Spoiler: that's a lie. Whether you're launching something new or just starting again, this is your permission slip to begin messy, begin tiny — but begin anyway. ☕

Männerabend #278 – OKC – Craft Beer aus Oklahoma City! Dennis, Reinhold und Candy begeben sich in dieser Folge auf eine geschmackliche Reise mitten ins Herz der USA – nach Oklahoma City (OKC)! 🌪️ Eine Stadt, die vielleicht nicht jeder sofort mit Craft Beer verbindet, uns aber schon sehr oft mit Vielfalt und Qualität beeindruckt […]

Critically acclaimed author Bruce Borgos brings the third in his outstanding Porter Beck series, The Blue Horse. Sheriff Porter Beck's bucolic rural Nevada erupts after a wild horse round-up takes a deadly turn. Beck walks a fine line between the animal rights activists and the federal agents charged with gathering the wild creatures to uncover the forces behind the killing. Secrets, history, and legacy are on the line. Becks' discovery of a Lithium mining operation near the roundup leads him to a deadly standoff. Great characters, stunning locations, and themes ripped from the headlines are infused in a story that fans of Craig Johnson, or C.J. Box will enjoy. The series show no signs of slowing down. Listen to Bruce talk about how the series came together and what's next on his book tour.

Critically acclaimed author Bruce Borgos brings the third in his outstanding Porter Beck series, The Blue Horse. Sheriff Porter Beck's bucolic rural Nevada erupts after a wild horse round-up takes a deadly turn. Beck walks a fine line between the animal rights activists and the federal agents charged with gathering the wild creatures to uncover the forces behind the killing. Secrets, history, and legacy are on the line. Becks' discovery of a Lithium mining operation near the roundup leads him to a deadly standoff. Great characters, stunning locations, and themes ripped from the headlines are infused in a story that fans of Craig Johnson, or C.J. Box will enjoy. The series show no signs of slowing down. Listen to Bruce talk about how the series came together and what's next on his book tour.

Kelly and Jason first met at work six months ago and have actually started dating one another two months ago. Kelly tells us that they both work in separate departments, but nobody at work really knows about their relationship. Recently Kelly took a new coworker named Becca out for drinks to welcome her to her department and she revealed that she has a work crush on Jason. At the same time, Becca showed Kelly messages Jason had sent her and some of the photos were the same things Jason had sent Kelly.   We call Jason pretending to send him a free bouquet of flowers and when we ask him who he wants them sent to, Jason asks to send them to Becks. Find out what's really going on in this week's War Of The Roses! 

Kelly and Jason first met at work six months ago and have actually started dating one another two months ago. Kelly tells us that they both work in separate departments, but nobody at work really knows about their relationship. Recently Kelly took a new coworker named Becca out for drinks to welcome her to her department and she revealed that she has a work crush on Jason. At the same time, Becca showed Kelly messages Jason had sent her and some of the photos were the same things Jason had sent Kelly.   We call Jason pretending to send him a free bouquet of flowers and when we ask him who he wants them sent to, Jason asks to send them to Becks. Find out what's really going on in this week's War Of The Roses! 

What really happens when you log off and stay off for 72 hours? In this eye-opening episode of Branding with Becks, we dive into the neuroscience behind social media detoxes, including how your prefrontal cortex reawakens, your focus sharpens, and creativity begins to rebuild. If you've been feeling scattered, drained, or disconnected from your vision, this quick reset might be exactly what your brand and brain need.Consider this your permission to pause, unplug, and come back more you than ever.

Episode Summary: In this deeply moving and honest episode, Amy Wheeler welcomes Lisa Becks—a yoga teacher, clinical social worker, and long-time practitioner—who shares her lifelong journey with yoga as a steady companion through grief, motherhood, cancer, and healing. Lisa recounts how she first encountered yoga in her early twenties while grieving the sudden loss of her mother, and how that one class at a Zen Buddhist center in Michigan led to decades of inner transformation.From the profound influence of her first teacher Barbara Linderman (a direct student of Śrī T. Krishnamacharya) to her healing experience with Kate Holcombe after a breast cancer diagnosis, Lisa's story reminds us that yoga isn't about performance or ambition—it's about returning to ourselves, again and again. Throughout this conversation, Amy and Lisa reflect on parenting without a mother, the reverberations of our actions and emotions, and how the most healing practices are often the simplest and most sincere.Listeners will be inspired by Lisa's vulnerability, her gentle wisdom, and the way she lives the teachings she practices. Whether you're new to yoga or have been on the path for years, this episode is a tender reminder that yoga, when approached with sincerity and self-awareness, meets us exactly where we are. Key Topics Covered:Grieving the loss of a parent and finding yoga as a healing anchorThe sacred presence of humble teachers and quiet transmissionEvolution of practice across life stages: young adulthood, motherhood, illnessSelf-awareness, self-regulation, and the nervous systemUsing observation instead of judgment to shift behaviorTeaching yoga as a form of service and continued self-discoveryCancer recovery, the role of gentle discipline, and meeting yourself with graceYoga as a way to parent consciously without inherited patternsComing home to the self—again and again Mentioned in This Episode:Barbara Linderman (student of Śrī T. Krishnamacharya)Kate Holcombe (teacher in the tradition of TKV Desikachar)Inward Bound Yoga Collective, Ann Arbor, MIOptimal State Yoga Therapy Training About Lisa Becks: Lisa is a yoga teacher, clinical social worker, and mother of two. She offers private yoga therapy sessions by request and believes in the quiet, transformative power of personalized practice. Lisa does not actively market her services, but those who find her often discover a steady, compassionate guide.Amy Wheeler, Ph.D. is the Chair of the Department of Yoga Therapy and Ayurveda at Maryland University of Integrative Health (MUIH) and a leader in the fields of yoga therapy and Ayurveda. She played a key role in helping to set standards for Ayurvedic Yoga Therapists at the National Ayurvedic Medical Association (NAMA) and served as President of the Board of Directors for the International Association of Yoga Therapists (IAYT) from 2018 to 2020. www.TheOptimalState.comMaster of Science in Yoga Therapy https://muih.edu/academics/yoga-therapy/master-of-science-in-yoga-therapy/ Explore MUIH's Post-Master's Certificate in Therapeutic Yoga Practices, designed specifically for licensed healthcare professionals.  https://muih.edu/academics/yoga-therapy/post-masters-certificate-in-therapeutic-yoga-practices/ Try our Post-Bac Ayurveda Certification Program at MUIH: https://muih.edu/academics/ayurveda/post-baccalaureate-ayurveda-certification/

Oh, yeah. Oooh, ahhh, that's how it always starts. Then later there's recording and podcasts.   The Becks return to the islands off the coast of Costa Rica and the world of Crichton's Jurassic Park with Spielberg's 1997 sequel adaptation of The Lost World! Would they visit a real world Jurassic Park? Why did Billy go to Atlanta? What famous scene was filmed in The Becks' backyard? Listen in to find out!   linktr.ee/soonmajorpod   Next episode homework: Congo

Männerabend #277 – Prairie Artisan Ales! Dennis, Reinhold, Nico und Hendrik widmen sich in dieser Folge den imperialen Köstlichkeiten von Prairie Artisan Ales, einer Brauerei aus Oklahoma, die für ihre kreativen und intensiven Stouts bekannt ist. Wir verkosten 6 außergewöhnliche Biere, die durch Fassreifung und besondere Zutaten bestechen. 🔥 Folgende Biere haben wir verkostet: 🍞 […]

Happy 4th of July!!! On the July 4 edition of Music History Today, Posh married Becks, we hailed the chief for the first time, and Ariana licked donuts. Also, born on the fourth of July was Post Malone.For more music history, subscribe to my Spotify Channel or subscribe to the audio version of my music history podcasts, wherever you get your podcasts fromALL MUSIC HISTORY TODAY PODCAST NETWORK LINKS - https://allmylinks.com/musichistorytodayResources for mental health issues - https://en.wikipedia.org/wiki/List_of_suicide_crisis_lineshttps://findahelpline.comResources for substance abuse issues - https://988lifeline.orghttps://www.samhsa.gov/find-help/helplines/national-helpline

You want to do the to do list, but your body's begging to rest.In this under-2-minute episode of The Brew with Becks, we're giving you a quick reset for the days when the motivation is there, but the energy… not so much. Because progress doesn't have to be loud, and you don't have to run to still be moving forward. Take the breath. Sip the coffee. You've got this. ☕

Männerabend #276 – Der Wilde BaaBaaRossa! Dennis, Reinhold und JPG widmen sich heute noch einmal ausführlich einigen Bieren die es im Rahmen des 13. Männerabend Geburtstages gab. Mit dabei heute also 2 Collab-Biere von JPGs Barbarossa, 2 Varianten unserer „Wilden 13“ und natürlich auch das von Ben & Hannah aus Houston mitgebrachte Triple NEIPA von Baa […]

During the recent Dublin Tech Summit, I recorded a series of podcasts with some pf the speakers. In this podcast I speak to Bart Becks, one of the Dublin Tech Summit speakers and a board member of the European Innovation Council.Bart talks about his background, his Dublin Tech Summit talks, risk investing, AI and more.More about Bart Becks:Bart Becks is a serial innovator and entrepreneur from Belgium, with a proven track record of igniting digital innovation, fuelling growth and launching new ventures. In recent years, Bart served as the Executive Chairman at EURACTIV, steering its transformation into a premier media network covering EU policy news across 13 countries. EURACTIV was recently acquired by a prominent European media group. Concurrently, Bart serves as the Executive Chairperson at E-Health Venture, where he oversees the development of an ecosystem integrating strategic business, research, and technology partnerships. Additionally, he is a co-founder of BeCentral, which, since its establishment in 2017, has evolved into one of Europe's foremost Tech and Digital Skills campuses.During his nearly decade-long tenure as CEO of Belgacom Skynet (now Proximus), Bart played a pivotal role in propelling the company to become Belgium's largest internet and digital media entity. Subsequently, he joined the European Media Group SBS Broadcasting, which underwent acquisition by the private equity groups KKR & Permira and merged with ProSiebenSat1 to form one of Europe's largest media groups. Following a significant period in California, Bart extended his involvement in startups and scale-ups as a founder, advisor, or angel investor – essentially in the domains of SAAS, digital media and healthcare.

Permission to Pause is your gentle weekend reminder to breathe, unplug, and come back home to yourself. In this short, soul-soothing episode of The Brew with Becks, we trade hustle for stillness and being busy for being present.Whether you're sipping coffee in bed or walking under the sun, the weekend is here to refill your cup. ☕

You're gonna need a longer pod   The Becks get out of the water and into the studio to talk about Peter Benchley's novel Jaws and its 1975 film adaptation by Steven Spielberg. In this episode: Billy goes to the beach, Codie talks to the Department of Water and Power, and someone fights for shark rights from BEYOND THE GRAVE! Enjoy!   linktr.ee/soonmajorpod   Next episode homework: The Lost World: Jurassic Park

Männerabend Special – Braustättchen am Fischmarkt: Wie alles begann und warum es endete! Dennis ist zu Besuch bei Dr. Christian Temme im Braustättchen am Fischmarkt und spricht mit ihm am letzten Öffnungstag des Braustättchen ausführlich über die letzten Jahre. Vom ersten Kennenlernen während Christians Tätigkeit bei „RMI„, über gemeinsame Braugersten-Reisen, die Eröffnung des Braustättchen in Knesebeck […]

You've got 3 seconds. That's how long it takes someone to decide if they connect with your brand — or keep scrolling. In this mini episode of The Brew with Becks, we're diving into the psychology behind first impressions, what your content is really saying (with or without words), and how to make sure your brand instantly clicks with your target audience.Because in branding, clarity isn't optional...it's everything. ☕✨

Männerabend #275 – 13 Jahre Männerabend! Dennis, Reinhold, Nico, Hendrik, Biersommelier Marco Stock, Ben und Candy feiern heute mit euch den 13. Geburtstag unseres Lieblingspodcasts: Männerabend! Als wir im Jahr 2012 die erste Folge aufgenommen haben, wussten wir natürlich noch nicht was wir damit lostreten würden. Umso erfreuter sind wir Jahr für Jahr über die tollen […]

Männerabend #274 – Birra di Fiemme! Dennis und Reinhold trinken heute mit Candy insgesamt 6 Biere von der Brauerei Birra di Fiemme, die sie aus ihrem Ski-Urlaub mitgebracht hat! 🍺❄️ 🌿 Birra di Fiemme Canapa 1018: Ein leichtes, erfrischendes Bier mit Hanfaromen. 🍯 Birra di Fiemme Redneck: Ein kräftiges, malziges Ale mit einer angenehmen Karamellnote. […]

Welcome to The Brew with Becks — your Thursday sip of inspiration before the weekend. Whether it's branding, business, or a little real-life honesty, we're keeping it short, strong, and straight to the point. Grab your cup and let's dive in.

Are podcasts such a serious consideration?   The Becks wrap up their season on Martin Scorsese with his 1993 film The Age Of Innocence, based on Edith Wharton's 1920 novel. Why was Billy an unhappy camper? Did Codie read the right novel? Who was the bigger on-set menace? Find out in this brand new episode!   linktr.ee/soonmajorpod   Next episode homework: Jaws

Männerabend #273 – Sierra Nevada Trip In The Woods! Dennis und Reinhold sind zu Besuch bei Biersommelier Marco Stock und Patrick in Otter! Marco hat aus seinem USA-Urlaub zwei exklusive Biere der legendären Sierra Nevada Brewery aus Chico mitgebracht: Sierra Nevada Trips in the Woods Ovila Abbey Ale und Sierra Nevada Trips in the Woods […]

Männerabend #272 – Stiegl Sonnenkönig und Co.! Dennis und Reinhold sind zu Besuch bei Biersommelier Marco Stock und Patrick in Otter. Marco hat aus seinem Ski-Urlaub einige besondere Biere der Stiegl Brauerei mitgebracht! 🍺❄️ Wir sind gespannt was Braumeister Markus Trinker und sein Team an einzigartigen Bierkreationen gezaubert haben! 🍻 🌞 Stiegl Almrausch: Ein Aromenspiel […]

"I heard you make podcasts" "I do my own editing too"   The Becks tackle part 3 of the Martin Scorseason with his 2019 mob epic The Irishman, based on the 2004 book I Heard You Paint Houses. Was this biography better than the Howard Hughes one? Did Billy's grandmother know Frank Sheeran? What does the band They Might Be Giants have to do with any of this? Listen to find out!   linktr.ee/soonmajorpod   Next episode: The Age of Innocence

Männerabend #271 – The Big Friendly und St. Arnold! Premiere! 🎉 In dieser Folge sind Dennis, Reinhold und Candy erstmalig zu Besuch bei Tia, um gemeinsam eine ganz besondere Auswahl an Bieren zu verkosten. Dabei stehen zwei Brauereien im Fokus, die ganz unterschiedliche Braustile verfolgen: 🍻 The Big Friendly aus Oklahoma City ist bekannt für […]

Getting your “summer body” ready is less about chasing a perfect look and more about feeling strong, confident, and energized in your own skin. Lizzie and I are sharing balanced, sustainable tips to help you feel your best this summer—physically and mentally. *not expert advice**Branding with Becks on Instagram⁠⁠BECSEA (host) Instagram⁠

Männerabend Special – Brautag „Wilde 13“! Zum 13. Männerabend Geburtstag haben wir uns auch in diesem Jahr wieder etwas ganz Besonderes gegönnt: Nach unserem „Dirty Dozen“ zum 12. Geburtstag gibt es in diesem Jahr das „Wilde 13„. Dafür waren Dennis und Reinhold zu Besuch bei Markus und Sarah von den 2019er Hobbybraumeistern Gröner Bagalut in […]

In here? Pod.   The Becks continue their journey through the adaptations of Martin Scorsese with his 1986 outing The Color of Money, based on Walter Tevis' 1984 novel of the same name. Tune in and find out Billy's history with the sport of pool, Codie's album for teenage girls, and the effect Paul Newman's death had on a college play. Enjoy!   linktr.ee/soonmajorpod   Next Episode's Homework: The Irishman

We reflect on this past weekend in MLS as David Beckham fires back at Minnesota, LA Galaxy are hit for SEVEN at New York Red Bulls and Atlanta's poor form continues! You can also watch EVERY episode of the MLS UK Show on YouTube! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Balancing content creation with enjoying the moment is tricky but manageable! Start by capturing quick shots and then immerse yourself. Batch your content, plan loosely, and use "Do Not Disturb" mode to minimize distractions. Not everything has to be shared—some moments are better enjoyed privately.Listen to this episode for tangible tips to apply today. ⁠Branding with Becks on Instagram⁠⁠BECSEA (host) Instagram⁠

In today's podcast, we chat with Lizzie about the Mandela Effect, Blue Origin, and recent events. From Coachella to influencers and celebrities and more, we question and discuss the battle for YOUR attention on headlines every day. ⁠Branding with Becks on Instagram⁠⁠BECSEA (host) Instagram⁠

Dave looks at today's news & gossip, with it being David Beckham's birthday. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dave looks at today's news & gossip, with it being David Beckham's birthday. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Paul Hawksbee was joined by Andy Jacobs for this afternoons podcast! Hosted on Acast. See acast.com/privacy for more information.

In this episode, we discuss the shady world of self-help and social media "gurus" who promise quick success but often hide the truth. Stay smart, check their backgrounds, and remember to lean on reliable resources for genuine growth. ⁠Branding with Becks on Instagram⁠⁠BECSEA (host) Instagram⁠

This week Kail and Becky are sharing some potentially big life updates. Becky may be convinced to do something she never considered and the Lowry farm just keeps on growing! Becky gives us a look into how baby Becks is cooking and we couldn't be more excited. Join us for all the Karma and the Chaos! For full videos head to patreon.com/kaillowry To submit an Is It Karma Or Is It Chaos story email us at info@karmachaospodcast.comFollow Becky at instagram.com/hayter25 and subscribe to For The HaytersTo stay up to date on Kail and The Chaos subscribe to her newsletter at kaillowry.comTo support the show please check out our sponsors!BetterHelp: Visit betterhelp.com/KARMA to get 10% off your first month.OPositiv: take proactive care of your vaginal health head to opositiv.com/karmaHERS: start your free online visit today at forhers.com/karmaTempo: Tempo is offering our listeners 60% your first box! Go to tempomeals.com/karmaUp First: Listen now to the Up First podcast from NPR.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week Kail and Becky discuss Kail's Birthday trip with Elijah; their first time away without the kids. Becky talks about her worries bringing baby Becks into a not so tolerant world diving into how to even begin navigating and proccessing that. Becky asks a question later in the episode that really gets the girls reflecting on their growth. Follow Becky at instagram.com/hayter25 and subscribe to For The Hayters For full videos head to patreon.com/kaillowry To submit a Is It Karma Or Is It Chaos story email us at info@karmachaospodcast.com To support the show please check out our sponsors! SKIMS: Shop SKIMS best intimates including the Fits Everybody Collection and more at SKIMS.com and SKIM S stores After you place your order, be sure to let them know we sent you! Select podcast in the survey and be sure to select our show in the dropdown menu that follows. Better Help: This show is sponsored by Better Help. Visit betterhelp.com/KARMA to get 10% off your first month. HappyMammoth: For a limited time, you can get 15% off on your entire first order at happymammoth.com just use the co de KARMA at checkout.

This week Kail and Becky discuss Kail's Birthday trip with Elijah; their first time away without the kids. Becky talks about her worries bringing baby Becks into a not so tolerant world diving into how to even begin navigating and proccessing that. Becky asks a question later in the episode that really gets the girls reflecting on their growth. Follow Becky at instagram.com/hayter25 and subscribe to For The Hayters For full videos head to patreon.com/kaillowry To submit a Is It Karma Or Is It Chaos story email us at info@karmachaospodcast.comTo support the show please check out our sponsors!SKIMS: Shop SKIMS best intimates including the Fits Everybody Collection and more at SKIMS.com and SKIM S stores After you place your order, be sure to let them know we sent you! Select podcast in the survey and be sure to select our show in the dropdown menu that follows.Better Help: This show is sponsored by Better Help. Visit betterhelp.com/KARMA to get 10% off your first month.HappyMammoth: For a limited time, you can get 15% off on your entire first order at happymammoth.com just use the co de KARMA at checkout.Quince: Go to quince.com/karma for free shipping on your order and 365-day returns. Shopify: to sign up for your one dollar a month trial period head to shopify.com/karma ASPCA: To explore coverage head to aspcapetinsurance.com/karmaSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week Kail and Becky are in a silly goofy mood and amongst the giggles Kail shares some news with Becky that leaves her speechless! Becky talks about her and Leah's discussions about what life looks like after baby Becks arrives. Kail is ready to fight everyone including a kangaroo? There's something for everyone in this week's episode! Follow Becky at instagram.com/hayter25 and subscribe to For The Hayters To keep up with Kail subscribe to her newsletter at kaillowry.com To join Becky for the Onyx Storm Live Book Club 2/10 at 7:30 pm head to patreon.com/kaillowry To support the show please check out our sponsors! BetterHelp: Visit betterhelp.com/KARMA to get 10% off your f irst month. Hiya: For 50% off their best selling children's vitamins head to hiyahealth.com/KARMA. OPositiv: take proactive care of your vaginal health head to opositiv.com/karma HERS: start your free online visit today at forhers.com/karma Tempo: for 60% off your first box head to tempomeals.com/karma