Podcast appearances and mentions of Madison Park

Chris Sullivan with a Chokepoint: Looking at all the new tolls coming to Washington roads // Luke Duecy with Tech Talk: A look at the innovative technology used by SPD in a standoff with a suspect last week in Madison Park // Eleanor Watson on Defensive Secretary Pete Hegseth's comments on US airstrikes on Iranian nuclear sites // Robert Sherman in Tel Aviv on the ceasefire between Israel and Iran // Gee Scott on the prevalent text scams claiming to be from the DMV

What do a fine dining maitre d. A magician burying cards in a backyard and a toddler looking for Elsa have in common? They all show us that magic still exists. If we're willing to care more, than seems reasonable. In this episode, Will Guidara, who's a former co-owner of 11 Madison Park, which was once named the best restaurant in the world, the author of Unreasonable Hospitality and advisor on the hit series The Bear, shares how he transformed a restaurant into the best in the world not through perfection but through moments of radical hospitality. Whether it was sending out hot dogs on fine China or designing hand signals to pour water silently. It was never only about the food, it was about making people feel seen. This is a conversation about joy, about seeing service not as subservience, but as nobility and the kind of creativity that invites connection.The Tao Te Ching is one of those books I keep coming back to. Ancient wisdom, wrapped in poetry, that somehow feels more relevant every year. Like this line: “If you look to others for happiness, you will never be happy. If your well-being depends on money, you will never be content.“Simple. Clear. Actually useful.I've teamed up with Rebind.ai to create an interactive edition of the Tao—forty essential verses, translated into plain, everyday language, with space to reflect, explore, and ask questions. It's like having a conversation not just with the Tao, but with me too. If you're looking for more clarity, calm, or direction, check it out here.Key Takeaways:The concept of hospitality and its significance in various aspects of life.Insights from the restaurant industry and the transformation of dining experiences.The balance between kindness and excellence in service.The importance of making people feel seen and valued.The idea of “unreasonable hospitality” and exceeding expectations.The role of creativity in building meaningful connections.The impact of self-care and generosity in service roles.Navigating relationships and managing people effectively.The value of criticism as an investment in personal growth.The importance of community and connection in fostering relationships.Will Guidara: Website | Instagram | LinkedInIf you enjoyed this conversation with Will Guidara, check out these other episodes:How to Connect More Deeply With the World with James CrewsHow to Unlock the Secret Language of Connection with Charles DuhiggFor full show notes, click here!Connect with the show:Follow us on YouTube: @TheOneYouFeedPodSubscribe on Apple Podcasts or SpotifyFollow us on InstagramSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

(00:00 - 3:39) It's FRIDAY BABY!!! We talked about the upcoming graduations for Canton High School, the 13 straight weekend of RAIN. (3:39 - 8:09) Katie Smith the Executive Director of Play Ball calls in to talk about the upcoming event at Madison Park, the event is a kids volleyball event over 400 kids will play this weekend. A quick what the Play ball mission is about, they provide gear, fields, transportation and much more to kids within Boston Public Schools looking to play sports. (8:09 - 12:47) If you were rich what are some poor people's habits you would continue to use. Bob's is reusing Ziplock bags and tin foil, LBF would still use coupons and shop for clearance prices. All this and more on the ROR Morning Show with Bob Bronson and LBF Podcast. Find more great podcasts at bPodStudios.com…The Place To Be For Podcast Discovery.

Last night's Boston School Committee meeting began with an executive session, during which members received an update on a labor agreement between the district and the Administrative Guild, which represents the secretaries and clerks working in Boston Public Schools (BPS). The public portion of the meeting opened with a hearing on the Massachusetts School Choice Plan for the 2025–2026 school year. However, with no public speakers present, the meeting moved swiftly to the Superintendent's report. Tragedy and Accountability Superintendent Mary Skipper began her report by acknowledging the recent tragic deaths of two BPS students. Chair Jeri Robinson and Superintendent Skipper expressed condolences to the affected families. Superintendent Skipper also referenced ongoing collaboration with TransDev, the city's contracted school bus provider, to prevent future incidents. However, a Boston Globe article published this week revealed that the bus driver involved in one of the incidents had an expired certification. Notably, the Superintendent did not directly address this detail, and we will continue to monitor for follow-up. Madison Park & Building Trades Partnership Superintendent Skipper went on to highlight a new partnership between Madison Park Technical Vocational High School and the Greater Boston Building Trades Unions. The agreement guarantees direct entry for the top-performing 50% of Madison Park graduates into pre-apprenticeship union training programs. This marks the largest such agreement in the state and provides a meaningful career pathway for BPS students into the trades. The Boston Student Advisory Council (BSAC) presented next, reporting on a recent visit to the Massachusetts Attorney General's office, where students advocated for a districtwide cell phone policy. The current policy (see page 20) has not been comprehensively updated in two decades. While individual schools have adopted varied approaches, the absence of a consistent, modern policy remains a pressing issue. One of the evening's most intense exchanges occurred during the vote on whether BPS should participate in the Massachusetts School Choice Program. Although Superintendent Skipper had previously cited capacity constraints, she reframed her opposition by warning that a pilot program could divert focus from core priorities such as inclusive education and early college pathways. Member Brandon Cardet-Hernandez issued a detailed rebuttal. He argued that the district was prioritizing fear over innovation, and emphasized the potential for school choice to support Boston's workforce—many of whom reside outside the city—and promote equity and integration. He also contested claims regarding financial burdens, noting that many are not grounded in evidence. Ultimately, the school committee, once again, voted to opt out of school choice.  Later in the meeting, Boston Green Academy presented its charter renewal application. The district also provided an update on graduation requirements for students in alternative education settings. BPS reaffirmed its post-2021 graduation standards and highlighted alignment with other urban districts across the state. Superintendent Skipper added that the updated framework expands early college and career access for alternative education students. The final presentation focused on the proposed Urban Achievers Private High School. Committee members and district leaders expressed strong support, praising the additional school choice it would offer to Boston families. The enthusiasm stood in contrast to the hesitance shown around broader school choice discussions earlier in the meeting. During the meeting, Member Cardet-Hernandez raised a key concern about the impact of frozen or rescinded federal grants. Superintendent Skipper confirmed that many grants are currently stalled due to legal challenges, which is affecting the district's budget planning. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Last night's meeting lasted around five hours, hitting on many important topics. Before the official meeting, the School Committee hosted its third and final budget hearing for the FY26 budget. The Superintendent and her team answered questions from School Committee members, including inquiries about the role of federal funding in the budget, how long-term goals are achieved in the budget, and the cuts made to community advancement programs. Questions were also asked about accelerating student performance, which was highlighted in a recent report published by the Boston Policy Institute. Following the conclusion of the budget meeting, the regular School Committee meeting began. Chair Robinson announced that the district had reached a tentative agreement with the Boston Teachers Union following months of negotiation. While main details were not discussed, the Superintendent and her team said that they would provide an update at a future meeting. Following this, the meeting moved into public comment, where nearly every speaker was a community member representing schools on the proposed closure and merger list voicing their pleas to keep their school communities open. After public comment and quick votes on grants and the renaming of the Sumner/Philbrick school, the School Committee voted on the Core Program Statement of Interest to the MSBA for Madison Park Vocational High School. Last month, during a City Council hearing, the Mayor's team announced plans to seek MSBA funding for a new Madison Park facility, with the estimated cost rising to nearly $700 million—up from the originally earmarked $500 million. While there was not much further discussion after last meeting's comprehensive discussion, School Committee members did question what alternative plans were in place if the district did not receive the money. Once again, the O'Bryant School was only tangentially mentioned and there was minimal discussion about what the future will hold for that community. In the end, the School Committee unanimously voted to approve the Statement of Interest. Finally, the School Committee meeting ended with a vote on the aforementioned school closures and mergers. The public comment during the evening was filled with tangible emotion from community members, and it was clear that this carried over to School Committee members as well. Multiple School Committee members harped on the difficulty of these decisions and the necessity of making hard choices for the benefit of long term district health. The Superintendent and her team responded to questions about how educators will be supported during the transition as well as the assistance BPS is offering to families that will be forced to change schools. Moreover, the Superintendent stated that no child reassigned during this process would be forced to leave their current school again. However, due to the lack of a long-term facilities plan, there is no way to track this across the district; hence, it is unclear how this process will occur. Nevertheless, their answers seemed to satisfy the School Committee as the closure and merger plan passed by a vote of five to one. The shift in facilities will take place in June 2026.  Next week, the School Committee will vote on the revised budget. The meeting will take place on March 26th at 6:30pm. Looking forward, the Superintendent noted that we will hear about the new contract with the BTU in April. Learn more about your ad choices. Visit podcastchoices.com/adchoices

From Coca-Cola to McDonalds ~ Artist. Entrepreneur. Author. Servant Leader CEO of "The Why Not Win Institute" :These are just a few words that describe Larry D. Thornton, Sr. You could also call him a game changer, teacher and team player.  Even though there are many words to describe Larry's prowess leadership, hearing his life story puts everything in perspective.Growing Up in the Segregated South to go to Game Changer was not without adversity BOTH socially & because of race perceptions, However, his Mom & Many Mentors taught him interpersonal relationship skills that helped him see a bigger picture  on solving obstacles so he & his team could become winners in Business & Life.Thornton's artistry and work ethic got him attention at Coca-Cola, both for the good and the bad. He had to figure out a way to navigate this new world, where higher-ups praised him but co-workers reminded him of his “blackness” by drawing a noose in his workstation.  He persevered by learning to appreciate and embrace diversity, people resources, and conflicting opinions. While his success grew at Coca-Cola, Thornton did the unthinkable: set out to be the first African American to own a McDonald's franchise in Birmingham. This thorny journey was peppered with threats, attempts to thwart his mission and a marriage he could not keep from falling apart. He absorbed the “try, try and try again” motto, and came to see that failure was a prelude to feasting upon the sweet fruit of success. Thornton made up his mind that he would spend each day on a mission to show his unbending gratitude for his life and its benefits by fostering a supreme attitude and maintaining consistency in vision, purpose, and an unwavering commitment to principles. Thornton's journey from Madison Park, Montgomery, has been a long one. “Why Not Win?” reflects on his most useful lessons and the anecdotes associated with them He teaches Success Principles of Leadership at his "The Why Not Win Institute" launched  with Dr. Zillah Fluker in November of 2018 and in the last several years has been delivered at more than 20 colleges, universities & corporations. Find out more at:~ LarryThornton.com© 2025 All Rights Reserved© 2025 BuildingAbundantSuccess!!Join Me on ~ iHeart Media @ https://tinyurl.com/iHeartBASSpot Me on Spotify: https://tinyurl.com/yxuy23baAmazon Music ~ https://tinyurl.com/AmzBASAudacy:  https://tinyurl.com/BASAud

Last night's meeting was a jam packed meeting covering many important topics. The meeting began with the Superintendent's Report, where she provided an extremely brief update on transformation schools. This update is a requirement as part of the district's Systemic Improvement Plan with the Department of Elementary and Secondary Education, and usually provides insights and data about some of the lowest performing schools in the district. However, the Superintendent's team did not provide these data points and insights. The Superintendent also highlighted acceleration academies that took place during February vacation, but did not discuss the impact of this strategy on student performance. School Committee members raised concerns about the lack of data presented, as well as highlighting the need for better procedures to ensure that data requested to the School Committee is actually presented in a timely fashion.   Following a public comment period that raised issues regarding topics such as facilities and exam schools, and quick votes on grants and approval of the accelerated repair project submissions to the Massachusetts School Building Authority (MSBA), the School Committee voted on the competency determination requirement for the class of 2025. As the state continues to lack a revised, temporary policy for the state's competency determination, schools districts across the state are creating their own revised policy. The Superintendent and her team proposed a policy that requires current seniors to earn a passing grade from a list of coursework if they did not previously pass the MCAS. Last night's vote was preceded by conversation about the usage of the MCAS as a graduation requirement, which the district is allowed to utilize. While the School Committee engaged in a conversation that explored this and how the competency determination connects to its graduation requirements, the conversation was cut short after the Superintendent's team noted they needed to act on only the competency determination, and the School Committee voted in favor of the policy unanimously. The committee then heard two quick reports on an update from the Boston Student Advisory Council and the naming of the Sumner/Philbrick school to the Sarah Roberts Elementary School.   The final discussion focused on a Core Program Statement of Interest to the MSBA for Madison Park Vocational High School. Last month, during a City Council hearing, the Mayor's team announced plans to seek MSBA funding for a new Madison Park facility, with the estimated cost rising to nearly $700 million—up from the originally earmarked $500 million. Committee members raised concerns about the absence of the O'Bryant School of Mathematics and Science, which shares the same building, in the proposal. They also questioned the city's backup plan if MSBA funding is not secured and how the district plans to increase Madison Park's enrollment by 1,000 students. As these concerns remain unresolved, a vote is scheduled for the next meeting on March 20.   Over the next several weeks, the School Committee will hold several public budget hearings (March 5th @ 5:30pm, March 19th @ 5:30pm) and will vote on the final budget on March 26th. The next School Committee meeting will be on March 20th at 6:30pm on Zoom, which will be preceded by a budget hearing at 5:30pm. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Last night's meeting was full of reports and initiated the kickoff to the FY26 budget process. After a short Superintendent's report and lengthy public comment period, the committee voted for a minor revision on the revised exam school admissions policy, which reduces the number of tiers from eight to four, with each tier receiving an equal allocation of invitations. The School Committee has voted on numerous adjustments to the policy year after year and School Committee members continued to raise questions about the distribution of bonus points via schools rather than individuals, a solution that supports the core intent of the policy, before ultimately approving the policy.   The School Committee heard three reports last night. The first report was a proposal for accelerated repair funding from the Massachusetts School Building Authority (MSBA). While the district typically presents proposals every year for funding from the MSBA, School Committee members raised major concerns about funding these projects without a long-term facilities plan to guide the work. Missing from the report was the news that the City would be seeking funding from the MSBA to renovate Madison Park, which is a reversal from the City's promise last year to fund a renovation of Madison Park quickly using funds from the City of Boston.   The second report of the night was an update on the competency determination– or graduation requirement– for the Class of 2025. Following the passage of Question 2 on the November ballot to remove the MCAS as a graduation requirement, the district and state have yet to come up with updated graduation requirements. Last night, the district announced that students who did not pass the MCAS would need to pass certain approved courses in English, Math, and Science. There was much discussion over the lack of guidance and support from the state in defining graduation standards. The School Committee did not discuss the implications of the district's alignment to MassCore as their graduation requirement starting next year when only 51% of students completed the requirement last year.   The final report of the evening was the Superintendent's FY26 preliminary budget. This report kicked off the FY26 budget process, which will culminate in a final proposal that will be voted on in March. This year's budget is $1.58 billion, which is a $53 million increase from last year. While the report discussed investments in certain areas, School Committee members raised major concerns over the goals and impact of these investments. These concerns were compounded by the recent release of NAEP results, which show that only 31% of 4th graders scored proficient in reading, and only 26% of 8th graders scored proficient. As the results show widening achievement gaps and increased spending, there was no discussion as to how the budget would address these gaps.   Over the next several weeks, the School Committee will hold several public budget hearings (February 13th @ 5:30pm, March 5th @ 5:30pm, March 19th @ 5:30pm) and will vote on the final budget on March 26th. The next School Committee meeting will be on February 26th at 5:30pm on Zoom.     Learn more about your ad choices. Visit podcastchoices.com/adchoices

https://triunfacontulibro.com/Imagina que trabajas en un puesto estable, con un buen sueldo y un futuro predecible. Todo parece estar en su sitio… pero tú sientes que falta algo.Eso es exactamente lo que le pasó a Desirée Pérez. Después de una década en el mundo de la banca, se dio cuenta de que su verdadera pasión estaba en otro lugar: la organización de bodas.Se lanzó al mundo del emprendimiento, creó su empresa Madison Park y, después de años ayudando a parejas a organizar su gran día, decidió escribir un libro.Así nació Haz historia con tu boda, una guía para que las parejas planifiquen su boda sin estrés. Pero antes de publicarlo, tomó una decisión clave: contratar un informe de lectura.¿Qué aprendió con el informe de lectura?Que su idea era buena, pero su estructura no era la más útil.Que su libro funcionaría mejor en orden cronológico.Que añadir ilustraciones y checklists aumentaría su valor para los lectores.Gracias a estos cambios, su libro pasó de ser “uno más” a convertirse en una guía imprescindible con decenas de reseñas de 5 estrellas en Amazon.Pero esta entrevista no es solo sobre escribir un libro. También es sobre reinventarse profesionalmente, superar el miedo al cambio y apostar por lo que realmente te apasiona.En nuestra charla, Desirée nos cuenta:Cómo supo que su libro necesitaba mejoras antes de publicarlo.Los cambios clave que hicieron que pasara de ser un buen libro a un libro imprescindible.Cómo dejó la banca para convertirse en wedding manager y autora.Las estrategias que está utilizando para vender su libro y llegar a más lectores.Si alguna vez has pensado en escribir un libro o en dar un giro en tu carrera, esta entrevista te va a inspirar.

Feliks Banel's guests on this live broadcast of CASCADE OF HISTORY include roving correspondent Ken Zick LIVE from the XXX in Issaquah where Burgermaster is now operating a food truck; John Mackie of The Vancouver Sun on the Skytrain cars from the original "Expo Line" of 1986 which will be taken out of service in the near future; Michael Sullivan on his discovery of vintage photos that show a 1920s movie production with ties to Tacoma and his quest for more clues; and Heather Brammer of Friends of Lake Court Apartments on their upcoming presentation to the Seattle Landmarks Preservation Board about the 1926 apartment in Seattle's Madison Park neighborhood. We also listened to Jon Pontrello's soon-to-be-released recording of "Roll On, Kalakala." This LIVE broadcast of CASCADE OF HISTORY was originally presented at 8pm Pacific Standard Time on Sunday, November 3, 2024 via SPACE 101.1 FM and streaming live via space101fm.org at historic Magnuson Park - formerly Sand Point Naval Air Station - on the shores of Lake Washington in Seattle.

From Coca-Cola to McDonalds ~ Artist. Entrepreneur. Author. Servant Leader CEO of "The Why Not Win Institute" :These are just a few words that describe Larry D. Thornton, Sr. You could also call him a game changer, teacher and team player.  Even though there are many words to describe Larry's prowess leadership, hearing his life story puts everything in perspective.Growing Up in the Segregated South to go to Game Changer was not without adversity BOTH socially & because of race perceptions, However, his Mom & Many Mentors taught him interpersonal relationship skills that helped him see a bigger picture  on solving obstacles so he & his team could become winners in Business & Life.Thornton's artistry and work ethic got him attention at Coca-Cola, both for the good and the bad. He had to figure out a way to navigate this new world, where higher-ups praised him but co-workers reminded him of his “blackness” by drawing a noose in his workstation.  He persevered by learning to appreciate and embrace diversity, people resources, and conflicting opinions. While his success grew at Coca-Cola, Thornton did the unthinkable: set out to be the first African American to own a McDonald's franchise in Birmingham. This thorny journey was peppered with threats, attempts to thwart his mission and a marriage he could not keep from falling apart. He absorbed the “try, try and try again” motto, and came to see that failure was a prelude to feasting upon the sweet fruit of success. Thornton made up his mind that he would spend each day on a mission to show his unbending gratitude for his life and its benefits by fostering a supreme attitude and maintaining consistency in vision, purpose, and an unwavering commitment to principles. Thornton's journey from Madison Park, Montgomery, has been a long one. “Why Not Win?” reflects on his most useful lessons and the anecdotes associated with them He teaches Success Principles of Leadership at his "The Why Not Win Institute" launched  with Dr. Zillah Fluker in November of 2018 and in the last several years has been delivered at more than 20 colleges, universities & corporations. Find out more at:~ LarryThornton.com© 2024 All Rights Reserved© 2024 BuildingAbundantSuccess!!Join Me on ~ iHeart Media @ https://tinyurl.com/iHeartBASSpot Me on Spotify: https://tinyurl.com/yxuy23baAmazon Music ~ https://tinyurl.com/AmzBASAudacy:  https://tinyurl.com/BASAud

What’s Trending: An investigation into a Suncadia retreat with Tacoma Public School members found that the trip was even more lavish than previously thought. An Ethan Stowell restaurant near Seattle’s Madison Park is in the middle of a dispute with neighbors over the use of public seating. The economy is hitting disney theme parks hard. // LongForm: GUEST: RNC Chairman Michael Whatley discusses some of the latest polling coming out of key battleground states.  // The Quick Hit: A new report found that transgender surgeries might have been performed on hundreds of young girls over the last 7 years. GoFundMe’s data exposes how many people with gender dysphoria are able to afford transgender procedures.  

Good Morning Nashville ☀️ Super excited to be a part of you guys new week. Those that are new to the show, we want to welcome you to the Black Men Vent Too Podcast

Can you imagine being named the BEST in the globe at what you do?Well, That's exactly what happened to Will Guidara, the former co-owner of 11 Madison Park, and Amy Porterfield, my resident cohost, and I had the pleasure and honor to interview him. When I tell you he did NOT disappoint, y'all, Will graciously shared his philosophy of "unreasonable hospitality" and how it propelled the restaurant to be named the best in the world with us.Now you might be thinking, “Jasmine, sounds great but I don't own a restaurant.”Trust me when I say that you, me, Amy, and literally any other business owner you can think of are in the business of HOSPITALITY.In this episode, you'll learn the concept of "unreasonable hospitality" and its application in business, how to create a stellar customer experience, and what it takes to be number one in your industry.Click play to hear all of this and…(00:01:02) The difference between service and hospitality.(00:02:09) Will's story about reaching the title of “the best restaurant in the world”.(00:08:22) Will's tips and insights on leadership.(00:18:50) The importance of giving the benefit of the doubt and understanding the cost of leadership.(00:24:32) A story Will told about serving a hot dog at a fancy restaurant and how it led to a breakthrough in hospitality.(00:31:13) How to overcome resistance in leadership and the importance of understanding team capacity and priorities.(00:35:24) The sacrifices Will made in pursuit of excellence and the need for balance in work and life.(00:36:30) The concept of “unreasonable hospitality” and its impact on business leadership and customer experience.(00:37:34) How to create a culture of normalized feedback in a business and its importance in fostering growth and improvement.(00:38:38) The idea of making every experience into a personalized and memorable interaction.(00:41:38) “The Rule of 95 Five” and how you can apply it in your business(00:43:12) The impact of investing in unreasonable hospitality.(00:46:05) Strategies for small businesses to implement and scale unreasonable hospitality in their digital offerings.(00:50:28) Your homework assignment after listening to this episode.For full show notes, visit https://jasminestar.com/podcast/episode439Get a copy of Unreasonable Hospitality >>HEREHERE

Tom speaks with Donald Scoggins, a 78-year-old resident of Madison Park. They talk about the modern-day Republican party and housing problems in Baltimore. Email us at midday@wypr.org, tweet us: @MiddayWYPR, or call us at 410-662-8780.

Restaurateur Danny Meyer opened Union Square Cafe and Gramercy Tavern in New York more than 30 years ago and proved values matter. One could not only treat staff with the respect they deserve, but make customers happy. Happier, as they say, when they leave than when they arrived. Danny then launched Shake Shack in 2001, a hotdog stand in Madison Park. The rest, as they say, is history. Today, when Ruthie has a question about fair policies for the people who work with her or how to think about expanding or contracting The River Cafe, or whether it would be possible to do exchanges with their best chefs, Danny is the person she calls.See omnystudio.com/listener for privacy information.

Emily Dickinson was one of, if not the greatest American poet. The real Emily and details about her life remain elusive however. Sources: Ackmann, Martha. These Fevered Days: Ten Pivotal Moments in the Making of Emily Dickinson. W.W, Norton & Company, Inc., 2021. Dickinson, Emily, and Thomas Wentworth Higginson. The Complete Poems of Emily Dickenson Sic. Madison Park, an Imprint of Pacific Publishing Studio, 2022. Gordon, Lyndall. Lives like Loaded Guns: Emily Dickinson and Her Family's Feuds. Penguin, 2011.

Are you looking to hit the ground running with powerful ground marketing strategies? Our ground marketing course offers a range of actionable steps utilizing local restaurants, gyms, corporate locations, and small businesses in your area! With step-by-step scripts, foolproof plans, and real-time video demonstrations, you'll master the art of effectively engaging with your local community to attract new patients effortlessly. Click this link to join the community! https://thedentalmarketer.lpages.co/the-ground-marketing-course-open-enrollment/‍‍Guest: Michael SonickBusiness Name: Michael SonickCheck out Michael's Media:Website: https://www.michaelsonick.com/Michael's Book - Treating People Not Patients: https://a.co/d/gsHKkx3Email: mike@sonickdmd.comPhone: 203-209-7029Free Course Preview: https://www.michaelsonick.com/freepreview‍‍Other Mentions and Links:Dennis tarnowChristian CoachmanPeter DiamandisBroadway TheaterMonopolyUnreasonable Hospitality - Will GuidaraDanny Meyer Shake ShackEleven Madison ParkGramercy TavernUnion Square CafeZagat ModelAdam GrantThe Wizard of OzBlink - Malcolm GladwellHarvard UniversityInvisalignDavid GarberFrank Spear‍Host: Michael Arias‍Website: The Dental Marketer Join my newsletter: https://thedentalmarketer.lpages.co/newsletter/‍Join this podcast's Facebook Group: The Dental Marketer Society‍‍My Key Takeaways:How can you really wow patients, going above and beyond their expectations?What are the keys to hiring, including personality, effective roles, and must-haves?What is the first, and most important step to bringing on effective team members?The 5 core values of Dr. Sonick's practice, and how he implements them.Human to human interaction is irreplaceable when it comes to connecting with patients.The secret sauce Dr. Sonick takes from the restaurant industry to apply to his practice.‍Please don't forget to share with us on Instagram when you are listening to the podcast AND if you are really wanting to show us love, then please leave a 5 star review on iTunes! [Click here to leave a review on iTunes]‍p.s. Some links are affiliate links, which means that if you choose to make a purchase, I will earn a commission. This commission comes at no additional cost to you. Please understand that we have experience with these products/ company, and I recommend them because they are helpful and useful, not because of the small commissions we make if you decide to buy something. Please do not spend any money unless you feel you need them or that they will help you with your goals.‍Episode Transcript (Auto-Generated - Please Excuse Errors)Michael Arias: all right, it's time to talk with our featured guest, Dr. Michael Sonic. Michael, how's it going? Michael Sonick: It's going great. Thank you for having me on the show, Michael. Michael Arias: Yeah, definitely. Definitely. I appreciate you coming on. If you don't mind me asking right now, tell us a little bit about your past, your present.How did you get to where you are today? Michael Sonick: Well, I'm a perinatalist. I've been private practice since 1985 and I graduated dental school in 1979. So I'm probably than most of your audience. And I've had a true passion for, you know, working with my hands and also customer service. And so over the course of my 35, 40 years of building a practice, One of the things that resonated with me was really developing great connections with my patients.And my background was in the, not only the furniture business and woodworking, I was a lifeguard, but I also played cocktail piano. I did a lot of work in the restaurant business. So I waited on tables. I was a bartender. I was a busboy. Um, I even was a chef in the kitchen. So in college, every, every summer I would have a job, you know, when I wasn't lifeguarding, I moved over to hospitality. And that was a lot of fun. I met a lot of people and I realized the importance of connecting with, you know, my customers who are people in the restaurant. So for years, I always thought about the importance of really serving, people and we do that as dentists and also serving people in the restaurant business.So there were a lot of parallels between the restaurant business and my office. So when I first opened up my practice, I opened up in 1985 and for whatever reason I was sort of entrepreneurial. I didn't know it at the time, but I just decided I just wanted to work for myself. And, you know, today we have a lot of different choices.You can work for somebody else. You can work for a large corporation. You can open up your own practice. I still think there's a real strong need for people to be in their own practices and to connect with other human beings. But you're going to connect with other human beings, even if you're in a large corporation, or if you're working for somebody.That is critical. So in dental school. I did okay, you know, I liked it, but when I became a periodontist, you know, I was a general dentist for a few years, and then I went to my residency program, became a periodontist, and then I really just really enjoyed it, and I'd pull all nighters, and even though there weren't any grades, and it was a pass fail, I just really, really got into it, and I spent a lot of time the first 15 20 years of my, my, my career.Building my craft. And I think that's essential. You have to be really good at what you do. Most patients don't really know if you graduated first or last, or if you did a good crown prep or a bad ground prep, or you're good at dentures or extracting teeth, but what do they know? They know that you didn't hurt them.They know what your fees are and they know what the experience was like. Unless it's a front tooth, they're really not going to understand, the quality of your work. So. I still think it's real important to do great quality work, because it puts you in a niche, a top. So that's what I did. My first part of my career, I just studied, and I went to a lot of courses, and I spent a lot of time teaching, and I've been teaching for 40 years clinically.But I also realize it's real important to be able to connect with the people that you serve. And you have to do it by building a strong team. And that's by hiring the right people. And that's a whole different, you know, that's a whole different thing. How do you hire, how do you get the right people?How do you develop a culture? So there's a number of things that I believe you have to do to be a really successful dentist. One, you have to be great at your craft. Two, you have to have a nice looking office. It has to be clean. It has to be neat. You have to be clean and neat. And three, I can't say it's most importantly, but it's really important.And it's something that's not taught in dental schools. You have to have the ability to be able to give great superior customer service. Now, when I say customer service, it's not the stuff that's expected. It's the stuff that's not expected. It's the unexpected. It's going above and beyond. And, you know, Mike, I'm sure you remember those four or five great meals you had in restaurants or somewhere it could have been in someone's house.And you, if I asked you what was a great meal, you probably could think like, well, it's this meal. And what happened during that meal was the food was good, but there's also something very special that meal. Maybe it was the type of wine they opened. Maybe it was the way they. Gave you special attention.Maybe you didn't tell them that it was, you know, your friend's birthday. And then they came over with it and they did an over the top, you know, thing for them. Those are the things that, that we really remember. And I try to do that for my patients on every visit. We called it in our office, giving them the wow experience.Michael Arias: I really like how you pointed out these four things. You got to be great at your craft, nice looking office, ability to give great customer service. And I remember not that long ago, I read this book called Unreasonable Hospitality.And it provides... By William Godera. Michael Sonick: Yes, uh huh. Yeah, yeah, yeah, yeah. It's a classic. Michael Arias: Love that book. And I like how he said, service is black and white, but hospitality is color. Right. And so it is what you said, like you got to go above and beyond. So how do we do that in a practice? Because I know you're kind of a master at this.You wrote a book called Treating People, Not Patients. And so you dive deeper into this topic on just hospitality or what is that about? Michael Sonick: Yeah, that's a good question. Well, Will Guderia's mentor was Danny Meyer. I don't know if you know who that is. Danny Meyer. People know Danny Meyer because of Shake Shack, but Will Guderia, his restaurant, 11 Madison Park, was top restaurant in the world one year, voted.it's one of the best restaurants in Manhattan. Well, that was Danny restaurant, and Will Guderia bought that restaurant from him. Danny Meyer started Gramercy Tavern. And he started a union square cafe and he hunted 11 Madison park. He has about 50 restaurants in Manhattan, but he got put on the map financially because he started Shake Shack.And that's a, that's a whole nother story. that's what made him very wealthy, but he, he brought what we call hospitality to the restaurants. And we'll get there ran with that because, you know, he was a mentee of Danny Meyer and took it to the top. And in his book, he talks about the things that they do.They actually have somebody on staff there that's just there. I think it calls the director of customer experiences. Yeah, yeah, yeah, yeah. Great experiences there, buddy. He gives them those, those unique experiences. And in his book, he talks about. these like four people there. I think they were from Iowa and it was their last meal in Manhattan.And they're about to go back to Iowa. And he goes, what restaurants were you here? And I talked about it and, you know, a bunch of food. He used to talk about the same thing. And he probably a foodie if he read that book he says, well, what was your best experience? They go, we had a lot of good ones.He goes, anything you missed? He goes, yes. We never had a New York city hot dog. And so we'll get the era who's, you know, owns the restaurant. He goes outside in his suit in the middle of the day and he gets a couple of hot dogs in the street. brings to the kitchen and he asked them to cut them up.He says to serve and they play them with mustard and relish and, you know, some sauerkraut. And it comes out, of course, the chef didn't want to do that, you know, being a, chef in a, in a top restaurant, but he wanted to do it to give them that experience. Now, whatever kind of food they had, I think they had duck that night.It didn't really matter. They're going to be talking about the hot dog and the hot dog has nothing about food. So how do you do that? And in my book, I have 10 different chapters. I also have a series of videos that you can purchase that are specifically there to train the staff and there are different techniques you need.You need to be able be nice. It's basically four words, be nice to people. And when you have somebody in your chair. Or in your office, or in your waiting room, you know, are you nice to them? And how does your practice look to them? So the model of my practice is actually based on the restaurants, but it's called the Zagat model.Now, Zagat was a restaurant review book that was published by Tim and Nina Zagat out of Yale. It's no longer on the market. It was bought by Google, but they rated restaurants based upon three things, food, service, and decor. So I'm going to make an assumption that every dentist out there knows what they need to do to do good dentistry.So we don't serve food, we serve dentistry. But we still have to have good decor, and we still have to have good service in our practice. So how do you do the decor? Well, there's a whole series of checklists that we have, and we have a checklist for everything that we do in our practice. We have a checklist for the human being in our practice.Is your hair combed? Are you clean? Is your uniform pressed? Do you have a nice smile? Are your fingernails clean? you wear nice shoes? We have something in our office called the white sneakers. So in our practice, everybody wears white sneakers, and they're clean, and I buy them for everybody. And if they're not clean, they go out and buy a new pair, and they're had permission to do that.So when people join our practice, we tell them what our team is about, what our culture is about. And as one of one of the most important things in the dental practice is to be neat and clean because people are afraid of a couple of things in the office. They're afraid of pain. They're afraid of how much it's going to cost.afraid of the unknown, but they're also afraid of diseases and germs and cleanliness over the top clean office. You're going to stand out. Very few offices are like that. So we do a check and we go through it. We go through everything in the office and I do sort of, I'm sort of very picky when it comes to cleanliness and having everything run very smoothly.So I'll do little things like I'll unscrew a light bulb. I'll see how long it's going to take for somebody to realize that the light bulb is unscrewed. And I say, hey, how come nobody saw that light go? We used to have telephones with the cords that used to be raveled. I used to, if I saw a raveled phone cord, I said unravel it.And then when I unravel it, I'd unplug the phone and take the cord out. So people would answer the phone and there'd be nothing there because the cord would be unraveled. They go, Oh, Dr. Sonic was there doing that again. Sometimes I'll leave a piece of trash on the front lawn. I go, didn't anybody see that?and I do sort of games like, you know, with that, with, with the people want to practice. I say, bring it up, bring it up, bring it up. So I think to do that, you have to just make a decision early on. Are you going to be an excellent practitioner? Are you going to be someone who really wants to give great service to your patient?Do you realize that's important? Because I'm telling you it is. It makes such a difference with your patients if you are present for them. And I have a lot of different strategies for that. Cleanliness is one. Another one is giving everybody. On every visit, a phone call after their first visit there, whether it's surgery or not surgery from the team.And the next day, I will call a patient. So, a patient gets two phone calls from our office. Not many people get that from their dentists or their doctors. Another thing that I do that's really important and that I've recommended to every dentist, but nobody does it, is the patient letter. every first visit, Michael, if you came to see me as a new patient, let's say you had, you come in and you look like you have nice teeth, you have no disease or anything.Michael, it's a pleasure seeing you today. Today we did a diagnosis on you and a comprehensive examination. The good news is you have no periodontal disease, you have no decay. You don't grind your teeth. You don't need a bite guard. Okay. And, um, I'm very happy to say that if you get your teeth cleaned every four to six months and just brush and floss, you'll probably not need any dentistry for the rest of your life.Pleasure having you here. If you have any questions, feel free to call me on my cell phone, 203 209 7029, or email me at my private email, mikeatsonicdmd. com. Who gets that from their dentist or their doctor? Now, if you had a severe problem, you'd get a more detailed letter. And then I would say to you, go home, read this, discuss it with your, you know, loved one, or your friend, or maybe you know somebody else who's a dentist.Read it, and if you're not sure about whether you want to go through a treatment, come on back with your, you know, husband, your wife, your mother, whatever, your son, daughter, and let's have a consultation, we'll talk again, and share that letter. So what I do is a very specific strategies as I give information and I make it very easy for patients to communicate with me now.A lot of doctors. Now, I work with a lot of positions. It's really hard to communicate with positions. They want to communicate with faxes. They do not give you your personal email. You never get their cell phone. So if I'm going to meet somebody new, Michael, if you were a new person I'm working with, doctor Michael, what's your cell phone, what's your personal email.I get that all the time. And I have a database and I have a huge database so that I can call you directly when I want to communicate, as opposed to, I haven't heard back from him. I haven't heard back. So I'm very proactive about getting things done. I think my skill is I'm well known as a good surgeon, someone who does a lot of implants, et cetera, but my real skill is good communication.being very clear and direct with my patients. No ambiguity. You know, I don't know if you know about Adam Grant. I'm sure you've read his work as well, a psychologist from the University of Pennsylvania. He says what people find more and more challenging is not getting negative information or positive.It's that one in between. It's the ambiguity. When someone is ambiguous, It's confusing. And you've probably been with people, I mean, a lot of people do this. they don't do it advertently, but they may do it, you know, because it's just their habit. They use confusion to control you because they don't want to make a decision.So they'll start to say, you know, well, I could do this, this way. And you're talking with a patient, it's like, are you going to go through treatment or you're not going to go through treatment? What's the deal? So I find out, I go, you know, seem a little confused. I go, what is it? Is it the money? Are you fear of going through it?Have you had bad experiences? Do you not think you're worth it? Do you want to give the money to your children? Or do you have to pay for something else? Or do you just not trust me because you don't think I'm competent at what I'm doing? Here's what I can do. And I give patients all the information that I can.And I have, I can give it to him many ways. I can talk to him like I'm talking to you. I can write down the pictures. I can open up my website. This is another topic we can talk about. We should have over 1200 pages of content on my website. So they can go there. I've written six books, four of them picture books that are self published in the office.So this is a gum graph before, this is after. And we can all do this. We can just take a picture and do that. So I show them my work so they can say, this is my stuff. So you can look at it. Very few doctors will show you that. I don't know what that's like. Oh, you don't know what a bone wrap looks like?Here, here's a PowerPoint presentation. This is a flap reflector. This is the bone. This is the graft. This is what it looks like six months later. I will show them. I'll take away the mystery. I always say to patients, it's sort of like you're in the Wizard of Oz, and I'm the wizard, very omniscient, have all these powers, I'm behind a curtain.Here's what I'm going to do. I'm going to take back the curtain, I'm going to bring you into my world. I'm going to take you backstage. And I love going backstage in operations, but I'm going to take you to my backstage. And I'm going to show you what I actually do. And a lot of doctors are afraid to show the patients what they do.And then it becomes ambiguous because they don't trust you. And what's the most important thing you want to bring to a dentist or doctor or anybody that has a responsibility? You want to be able to trust them because you want to be able to feel love. cared for, nurtured. It's almost a spiritual experience when you're having that kind of a relationship.It's not an I it relationship where like you're an object and I'm just giving you a coin like I'm going to a toll. It's a really intimate relationship. and I try to break down those barriers. Now, I look, I've been practicing a long time. I couldn't do this when I was 30. I had developed confidence I was very arrogant as a young dentist, because you know, I was good.I was good. You know, I was good. I was good in my residency program. I had no experience, but I thought I was good. I thought I was smart. I thought it was cool. it was all basically a front because I was insecure. I realized I didn't know anything. I've been practicing one year. How do I talk to a patient with confidence?It's very hard to do that. what do you do as a young person? If you don't know how to, if you don't do that, you tell the patient what you can do. You tell the patients what you do know. You tell the patients what your experiences is. And you give them that great experience, you know, in that area. there are a lot of little hints that I can give you to do that.You know, from the simplest ones, to writing a letter, to cleanliness, to calling the patients, to developing a team. Now, developing a team is a very difficult thing to do. Most dentists say, Oh, I love the dentistry. I just hate my staff. Well, that's a problem. Okay, you want to be able to love your staff and you want your staff to support you.I get a lot of compliments on my staff. Most, actually, most people leave the dental practice not because of the quality of the dentist, but because of their relationship with the staff. before I even meet a patient, you know this 'cause, because this is what you do for a living before a doctor, before a patient even meets me.They probably have 15 to 20 different touchstones with our practice before the referral. The phone call, the website, the location, the outside of the building, the parking lot, what is the door squeak or not when you walk in, when it confirmed properly, did they say, or do you say hello? Hey, Michael, welcome or say, what's your name?they know it's at 11 o'clock. We've got one patient coming in. Might as well greet them by their name. How are you doing? The nurse meets them, they go in there. By the time I walk into that room, I got to really be bad to blow it, because they've already been sold. They've been sold because they've been treated well up until that point.And it's like, all of a sudden I walk in, it's like I'm a movie star walking into that room. Because they say, oh, a doctor's here. Yeah, but they've been treated well up until that point. And they often say, you know, well, Danielle or Amelia treat us really well. Whatever they say to do, we'll do, because our team is really what supports us and lifts us up.Michael Arias: Gotcha. And I feel Can you give us a little bit more insight on like how we can build the perfect team? I feel like there's a lot of people who feel like they get B players and they turn into C They get A players and then the B players are bringing them down kind of thing Michael Sonick: it really started, it starts with the, with the leader of your organization when dentistry, how do we become dentists?Well, you got to get good grades in school. It has nothing to do with clinical skills or building a team or being nice to people, right? it means you're good at multiple choice tests. I always say to some of my friends, you know, that are really smart.But they're not successful. I said, you know, the problem is you're too smart. you always the expression, the, uh, the A students work for the C students, you know, so it's a different skill set to build a team and it's, I have a whole chapter on hiring and how do you build a team?And we build it. First of all, you got to know what you want. And I think before you build a team, you got to figure out who you are and that sort of starts with developing a mission statement or a statement of purpose or whatever you want to call it. It starts like, well, what is it? What does your practice want to look like?does your practice want to look like someone who's just making money that just does high quality dentistry? Or does it want to look like someone who really. helps other people. So we developed our mission statement decades ago, and it's really, we've dumbed it down now. It's not really dumbed down, it's simplified.And it's really to improve the quality of patients lives. So when I hire people, I want people to be able to be similar to my mission. I want them to be able to help people. Now, I can't really train people to be nice. You know, I hire nice people. So that's, that's what I would hire you. You seem like a nice guy.No, you're, you're smiling. You're good. You connect with people. So you'd be great. You know, I would probably hire you based upon this, this podcast right now. you can really get, you know, Malcolm Gladwell, I'm sure you know, he talks about a blink, you know, it's like immediately you sort of know. So we develop our core values and I think every practice should look at their mission and their core values.And that's, that's a lot of self work and our core values are involved being servant hearted. So I want people to be servant hearted. I want them to be able to treat Patients. Well, I want them to have very high integrity. I want to be health oriented, and I want them to be teammates. I want them to be educational.So those are our five core values. So the most important ones, okay, are having integrity. That's, that's a, that's a non negotiable in our office. You know, if you don't have integrity, if you lie, if you steal, et cetera, that doesn't work. Um, and you have to be serving hearted. You have to want to serve the people.So everybody in my practice, I have 25 people in my practice. Everybody is there to serve. Okay, that's what we're there and also they should be good teammates. So we want to get along when you have 24, 25 people in the office, small office. It's not always easy, but we always talk about it. We talk about that and we're very transparent.No ambiguity, like I talked about earlier. So we're transparent and that there's a problem. we're going to bring it up and we can say, Hey, what's the problem here? Not make it personal, but talk about what the problem is. So once I find who I want, then we craft an ad and we, we interview people, but before we interview them, we get their resume, and you can tell a lot from resume, We get them to fill out a, um, employment application, you know, some basic information, but what's really important is we do something called a culture index. And not a lot of people know about this, but I do this on almost everybody in my life. What a culture index is, is, is a way that we can, I can look at somebody's personality and I look at them for seven different characteristics.Are they autonomous? Are they going to work on their own? Are they going to follow orders? Are they very social? Or are they very, are they not social? Are they very detail oriented? Something very important for dental assistant or they're not detail oriented. Do they have a sense of urgency or if they're really laid back and they'll just move at a slower pace.So those are the four major ones, but then it's like, how logical are they? I want people who are logical. Do they, are they creative? And do they have higher or lower energy? So I look at that and I'll tell you something. If I look, there's seven dots and I can look at these seven dots and I look at probably, probably look at 15 resumes and culture and disease a week.I can look at them and within about literally seven or eight seconds, I know what that person's like. Okay. I can, I don't know their integrity. I don't know if they're smart, but I know what kind of worker they're going to be. If they have the wrong culture index, they're not getting hired. And every time I don't follow the culture index, I hire the wrong person.Okay. I always try to fire it. So the culture index, the resume and the, um, appointment application. If I like the culture index and their resume, which is about one out of every 25, then they get a FaceTime interview with one of my office managers. If they like them after the FaceTime interview, they bring them in and then we do the blink and I look at them and within about three or four seconds, I know if they're a pretty good fit or not, if they know nothing about my practice, you know, if they haven't read the website, they're probably not very good.They're not curious, and they're probably not the right fit. If they don't stand up and look me in the eye and shake my hand with a firm handshake. They're not going to get hired. If they come in, they are looking terrible, disheveled, unwashed hair. If they're 15 minutes late, okay. If their fingernails are dirty and their shoes are all scuffed up, they're gone.So, I mean, it's just very quickly and it saves us a lot of time. We very rarely hire the wrong person anymore. It took me a long time to do this. And when I like, if I like them doing that blink, then the rest of my team interviews them. If they like that, they go home. Then if we like them at that point in time, we make them back for a working interview where they spend a full day with my team.And that's not for me. My team that makes the final decision. Are they a good teammate or not? We know very, very quickly. If I ever feel badly, sometimes people look great on paper and they, you know, and the other people like them, but they give me a knot in my stomach. They don't get hired. And I think, you know, that you either like it or it's a very, it's a chemical thing that happens.And once you're pretty perceptive and you become perceptive to this, and you can train yourself to become more perceptive, you start to see, because there's nothing worse than hiring the wrong person, and now they're there for four or five months. Now you got to let them go. It's stressful. their life. I'm doing somebody a favor if I don't hire them. you know, I don't want to have to hire somebody to fire them and we very rarely fire anybody. the reason people leave is because, um, usually, you know, the husband gets transferred or wife gets transferred, something like that, or, or they go back to school.We have a lot of people go back to school and, you know, better themselves. You know, I have like three or four people who went to medical school or dental school. So the hiring process is something I find very fascinating because I get to put the team together and I'm not hiring me. I'm hiring a teammates and it's like somebody doesn't work out one area.We have other jobs in the office where I can move them around to like, one of my best. One of my assistants is really social, but she's terrible with details. I mean, you know, I asked her to hand me the blue thing. She hands me the red thing. I know that about her. She's been with me for 11 years, always forgetting stuff.But she's the nicest person, and she always takes care of people who are nervous, and she'll do whatever it takes to really connect with people. She's the best connector, but she's the less detailed. So that's what we use her for, connecting with people, making people feel good. She's great, you know, and we love her.She's just a great, great human being. And I have other people that are really detailed, and really, and really persnickety. They're going to get everything right. great. Those are the people who do all my ordering and make sure everything is there. You know, so I'm not going to give my ordering to the person that's really nice, but not detail oriented and vice versa. I'm not going to put that person, uh, who's very detail oriented, not always that nice, you know, with a, with a disgruntled patient, something like that. very fascinating. How do you put the team, the teams together, stress when I have a good team. Michael Arias: you built like a, a system here to do that. You know what I mean?Especially tailored to you, or I think you can kind of like create this, uh, system and put it in literally any practice, but then they can kind of tailor to their mission statement and stuff like that. Right. and it's very strict in the sense of like, or not strict, I guess, but it's more like, Hey, this is the requirements because every, everything has to have a requirement.Right. In order to, to function well, even if you have, if you play Monopoly, right, you can't just, if I were to play Monopoly with you and I decided to do my own rules, you're going to be like, this is not fun no more. Right. I don't like doing this, but if I were to go by the rules, we can all enjoy it. And it's fun.And, uh, Michael Sonick: nobody in my life is perfect and I'm certainly not perfect. So we're all different. We all know, like my partner, I have two partners and my, partner, Ray Ma, he has a very different personality than I do, but I don't expect him to have my personality he's not a visionary.He's very good surgeon. And he's very detailed and he likes to look at numbers now. I'm good with numbers, but I don't like numbers. I don't like to look at him. I don't like to look at the pros and cons. I give it to somebody else. I make money, but I don't, do the spreadsheets. I don't even know how to use a spreadsheet.I mean, that's, that's not what my, where my brain is. So, like, we said, you know, can you teach me numbers? Yeah, I can teach you numbers. You know, if you make money. And then you have this much, this much debt, you subtract your debt from the money. What's left over is the number that you got. That's your, that's your net worth.I just really simplify it, but he's great at that. And we work out very well because we do different things. So I try to get everybody into their own lane in the practice. So my lane is very clear. You know, I'm the visionary and a marketing person and I do surgery and I try to keep the call and I try to keep to culture.Running well. So when I'm not there, because right now I only work two days a week, I work Tuesdays and Wednesdays. So the rest of my time is either teaching or, um, you know, writing which I love to do too. So I, well, I'm there Tuesday, Wednesday.So I come in Tuesday morning. I'll be frank with you. It's not the same as when I leave on Wednesday night and, you know, boxes may be out. This is here. I go, what's going on? And I just come through and they know it, they know what's coming on. I go. That's right. Dad's back in the house. Okay, get in line, man.I know it. I know it. But I buy him lunch too. And I'm real nice to him during the day, but they know exactly what I want, when I want it. last night we had a, uh, we had a meeting with a group of dentists. We do a lot of education in the office. We have a study club and last night, The other dentists were going, man, they really treat you well.they're putting a cup of coffee down for me. They're cleaning up my area. I go, yeah, they are. They are treating me well. It's not because I beat them. It's because they have certain roles to do. So do I, if I have to entertain 30 dentists, do I need to go down and make a cup of coffee at that time?Isn't my time better spent up there running that room and doing the education, doing everything else. And I make sure that they're all. They're all rewarded for that. they don't know this yet, but we do a bonus system. this month, each of my staff is getting a 2, 000 bonus because based upon what we do, I don't push them to make money because they're not, they're not on this bonus system.Like the more we do, because I don't want to do that. But you know, when we, when their office does better and we're above a certain percentage, you know, they, they get the share in It's always like a gift that they never expect, but nobody would do that.So nobody's on like a percentage there or anything like that. There are hourly employees, including my hygienist, and some people like to bonus them for doing more, but they don't have to do any selling for me. They just go in there and work. then when they work hard, you know, sometimes they get, they get rewarded.So we haven't told him that. I just found that out last night, my partner, because he doesn't. Michael Arias: That's fantastic. And it's good to do that, you know what I mean? To see the team achieve it and everything like that. Michael Sonick: Yeah, and we buy them lunch. We do a lot of nice things for the staff. We go to a Danny Meyers restaurant every year.we rent out the back room. This year we rented out the back room at Gramercy Tavern, which is an unbelievable room. And a lot of my team members have never been to New York City. They've never been to a Broadway play. You know, we'll We spend nine o'clock in the morning until probably midnight every summer, you know, taking the team to New York with four or five events, staying in great restaurants and having a really, really nice time.And so they talk about it to the patients, and then they bring back the same culture from Danny Meyer's restaurant to our office. And they know that we're running Meyer's restaurant. On the cover of my book, my blurb is Mike's deeper calling is to use hospitality gifts to make people feel better as lessons applied in a customer facing business.And it's Danny Myers. he gave me a blog top of the book, which was a big deal. I mean, that meant a lot to me. He, for me, is my role model for hospitality. And Will Guderian. Of course, I mean, you know, he's, he's phenomenal what he does, you know, we call it a wild experience.You know, he tries to do that for everybody in his, in his place. And that's how he became number one restaurant in the world. If you read his book, you know, he, the first time he was, he was invited to Europe. I think it was London. And, uh, they were going to give him an award for being one of the top 50 restaurants.He goes, yeah, great. One of the top 50, but they didn't know where he was. He was number 50. Okay, so one of the top 50, but I'm 50, it bothered him and that was the night he went back to his hotel room with his, um, partner, the chef, and he wrote down on a piece of paper because we're going to be number one, you know, within the next five years.And I think it took two years later. And then he wrote down unreasonable hospitality and that's what he wanted to do. Every time a patient comes in, I want to give them something that they're going to think about. It could be, like, if you want the best restaurants in my area, I have a list. If you want a place to walk, I have a list.If you want the top neurologist, I have that number. You want to go to hospital special surgery, you need knee replacement surgery, I have a list of doctors down there. I have a periodontist in L. A., I know who to send you to out in L. A. So, we make sure that our patients always are well taken care of, and I connect with other people that are similar.And so you end up building a network of like minded people, you know, so if you want to be great, you want to run a really successful practice, look at other successful people and ask them, how can you help me? Call me. I don't do consulting, you know, I just do teaching and, you know, lectures, that's what I don't have a consulting business.But if you have a question, send me an email, mikeatsonicdmd. com. I'm happy to give you some advice. I have it in a direct you to the right place. Oh, you're you're, you're in Idaho. I know somebody out there. That's pretty good that you can look at. You're in Columbus, Ohio. I know a great guy there that you can talk to, find other people to mentor you because great people love to mentor others.I mean, that's what you do. You like to help people. I mean, that's sort of what the core value of your business is making the people that you work with more successful. And that's a, it's a pretty cool way of living that every day I get to go to work and be the gift to my patients, which basically, you know, they always say giving is better than receiving.It is. It is. I mean, it definitely, it definitely is. it's, it's just a great, and you get paid for doing it too. I mean, we, we have a great job. We get to help people get paid for it, do clinical things, meet all these great people. I mean, you know, and improve the quality of people's lives. Yeah, I could be better than that.Michael Arias: Yeah, a thousand percent. So then where can we, cause I know right now we kind of just talked parts of the book, right? Where can we go get this book? Michael Sonick: Well, you can buy it on Amazon, so it's, uh, it's called Treating People, Not Patients. You can go to my website, which is my name, michaelsonic. com, and, uh, on my website, you can see courses that we teach.you can download videos, uh, there's a video series that, that is, uh, I think very powerful. It's three and a half hours videos that you, that are in segments, 15 minute segments. So once a week, you sit down with your team. And you look at the segment comes with a workbook, a course workbook, you can have your whole team right through the course workbook.And there's a series of questions and you get to evaluate your office. You know, there's a bunch of series in there. Like, how do patients want to be cared for? Are you good at telling a story? You know, do you do comprehensive examination? We haven't talked about that, but that being comprehensive is really important.most doctors, most dentists do not do a comprehensive examination. They look for procedures to do Most dentists are pothole fillers and they don't treat people comprehensively because they think they got to fill their book and they got to make money. Bottom line is you treat people comprehensively.Even if they don't need any treatment, they're going to refer you to other people that want the same thing. And going to be waiting around the corner to get into your office, you know, I mean, I booked until January and I don't do any. I mean, I don't do any real marketing.My marketing is all internal. I just started to do some external marketing because I have two partners, my younger one to build their practice and I was just playing around with it, and I take no insurance, so I've never taken insurance. And, uh, 4 to 7 percent of the population, dentists don't take insurance.My partner who joined me 10 years ago, wanted to take insurance to get busy. I go, no, wait, just treat people. And it took him a couple of years. He got busy. It's slower to build a practice if you don't take insurance, but you can do it, but you can't do it by being mediocre. You've got to be exceptional, not as a dentist, but as a human being to your patients, and if you want to do that, you can do that.That's a lot more fun. and my, my youngest partner, you know, she's been with me two years. She thinks no insurance either. So I'm booked. Uh, I'm booked until January. My mid range partner who's middle age, she's 40. He's booked until I don't know, he's booked like six weeks. And, uh, my youngest person, she's out on pregnancy leave now, but she's got a full schedule.not the waiting list, but she's on me when I have 2 years, but in 2 more years, you're not going to get into her schedule either. So, yeah, you know, I always say to my partner. the way, I'm an American I practice in my hometown, 200 yards from where I went to high school.Ray Ma is from, China. communist border of North Korea. Uh, Soo Jin Yoo is from, Korea, Seoul. So, I mean, you know, and I have five, six people from Europe here. I have a very international practice and it doesn't really matter. It doesn't really matter where you're from. The same principles apply.I, I said to my partner, he goes, well, you know, I can't really do what you do. Cause I'm not from Fairfield. I said, I can open up a practice in downtown Beijing and be busier than you. I said, as an American, he goes, what are you talking about? I said, because I'm going to treat people well. And the joke was, cause he's Chinese, all the Chinese patients came in and wanted to see me.Not him, I didn't realize at the time that it was like a, status to see an American dentist, as opposed to a Chinese dentist. It's like everybody in Korea wants to go to Harvard, Yeah. Yeah. Michael Arias: Gotcha. Interesting. My, my Korean Michael Sonick: partner did go to Harvard. So, Michael Arias: yeah, yeah, no, that's interesting.you're doing a lot, man. The seminars, study clubs and the book, right. And then your practice that you're running. It's a lot. So if you could, uh, one of the final pieces of advice that you can give our listeners right now, that would kind of help them move the needle towards where they want to go.Michael Sonick: first of all, I'd take two days. Go to a hotel room by yourself, or somewhere by yourself, and start to write. And write what your practice would look like, if you could do whatever you wanted. If you could take a magic wand and wave it in front of you, what would you like that to look like?And then, I mean, spend some time doing it. Do you want to be a restorative dentist? Do you want to do a lot of Invisalign? Do you want to do a multi specialty practice? Do you want to be, you know, you want to own a group of practices? Because there's so many different options. You know, if you feel like you're entrepreneurial, you want to buy practices, you don't really want to work, but you want them, and create them.And then find mentors and role models that have done that. And hang out with them. I remember when I was in my Early thirties, I said to a friend of mine, I said, in 25 years, this is what I want to do. I want to teach all over the world. I want to be well known nationally and internationally, and I want to be an educator, and I want to write articles, and I want to be well known like these people.And the people at the time were David Garber, who a lot of people know, and Frank Spear. And I said, I, that's where I that's a lofty way to be. I said, and I said, that's what I want. And so what I did was I started to meet those people. And all the well known people in our field. I know, you know, I wouldn't say they're friends of mine, but I have all their cell numbers and I talk to them all the time the sharing that goes on is really, really magical.So create a network of people. One of the things that a lot of people do today, especially your younger audience, is they do things on their own with social media and they learn from Instagram and they see other people and they text, that is a way to do it. I'm not saying it's wrong. But it's not a way to really connect with people.You don't build your practice by texting. You don't build it with social media only. it's a way to get people in front of you, but you really build it with human connectivity. All the work you do for your clients is useless if they come into a dirty office where the dentist doesn't care to them, doesn't spend the time looking in their eye, talking to them, and asking if they have any questions, and handing the business card with their cell phone number or personal email.You don't have to do that. By the way, my cell phone does not go off when a patient is calling me. They very rarely call me, but when they do, if I'm there for them to re cement a crown on it, like as I did last Sunday morning, before the patient flew off to Portugal for two weeks, because their front tooth fell out, you know, his dentist didn't, I'm a periodontist, his general dentist didn't pick up the phone, I did, and I re cemented it in with permanent cement, so he'll be okay in Portugal, and I gave him the name of a dentist I know in Lisbon, say call him if you have a problem.Giving it, not only cementing it, but give him a contact and then giving him my cell phone saying, if you're listening, the tooth falls out, call me. That's a wow experience. That's a hospitality that's over the top. And what did it cost me? I live a mile from my office. It cost me 25 minutes and a little bit of cement, and that is great marketing.Because that patient's going to be telling that story. And I said to him, I said, he goes, well, what do I leave for this? I go, nothing. He goes, nothing? What am I going to charge you? Can I make enough money for that one visit to get the marketing value? Then, not only was I there, I didn't charge him. I said, nothing.I said, you know why? I said, because you're going to be telling this story to people for the next 10 years about how nobody would call you back, but I came, your periodontist came in and re cement your tooth and gave you a cell phone number and a dentist and Lisbon. I told him exactly what I was doing for him.He happened to be a retired guy who was, who used to be in marketing himself. So I told him, and that's kind of transparency was pretty fun, you know? Yeah. Because you could say that I wasn't saying, well, oh, don't worry about, no, hey here, I'm doing it because I'm manipulating you to promote my practice and come back here.By the way, he's gonna need an implant there, so he's gonna be back in, you know, in, in and a few weeks, and I'll take care of him at that point in time. But that really gives great value to him and I, and I, by the way, I sent him a follow up letter to say, call me when you get back. Let's take a look and come up with a treatment plan.Okay? Not only did I see him, Did, did the service, gave 'em a contact number, gave 'em my cell phone. I sent them a letter. Okay, that's over the top and it's fun doing so. What do I do? Be nice to people. Be really nice to people. Connect with them. don't rush off. Be there. And the biggest way you can build your practice is when something goes wrong.Fix it. don't dismiss yourself in a part. That's a lot of younger people. I don't want this complication. Be there. If you can't fix it, find someone who can and develop relationships with those people. It's all about human connectivity and those will transform your relationships, you with everybody.Yeah. This is not about dentistry. This is just about, you know, connecting with people. Michael Arias: No, that's wonderful. Wonderful. So with that in mind, if anybody wanted to reach out to you. Call you or anything like that. Where can they reach out to you? Michael Sonick: Well, they can email me at Mike and Mike at sonic dmd. com. They can text me on my phone.Two Oh three, two Oh nine, seven Oh two nine. They can go to any of my websites, my name, michaelsonic. com. You can read my book, which I think you'll find very helpful, a lot of dentists have read it. I've had over 170 reviews from dentists from Dennis Tarnow to Christian Coachman to leaders in industry like Peter Diamandis and others.It's been really well received. Um, my goal is to get this book into every dental school so that we change the culture of how we treat people, you know, both dental and medical schools. and I'm, I'm talking to physicians as well about this. So it's my passion. I'm not hard to find. So nice, nice, Michael Arias: awesome.So guys, that's going to be in the show notes below. So definitely reach out to Michael and Michael, thank you so much for being with us. It's been a pleasure and we'll hear from you soon. Michael Sonick: Okay. Thank you, Michael. Thank you for having me.‍

Episode 69: Find Balance as a Mom with a Demanding Career with Dr. Bonnie Koo   Join Dr. Prianca Naik on the Empowering Working Moms Podcast! In this episode, she and her special guest Dr. Bonnie Koo discuss various topics ranging from how important it is to take care of your mental health to how doing so creates a positive model of behavior for your kids. Dr. Naik and Dr. Koo invite you to learn about investing time into yourself in order to build a life you don't need a vacation from.   In this episode, you will learn: Take time for yourself: This gives you time, space, and a breather to get clarity in what you want to do with your life. Get coached: Dr. Bonnie emphasizes the importance of seeking coaching, therapy, or other forms of support for your mental and emotional health. Coaching can help you understand how your thoughts create your feelings and how to navigate life's challenges. Take Solo Trips: Taking solo trips or spending time alone can be rejuvenating. Whether it's a weekend getaway or a spa resort experience, dedicating time to yourself allows for reflection and self-discovery.  Start with a dinner if that's too daunting. Focus on Emotional Regulation: Dr. Bonnie also highlights the significance of focusing on emotional regulation, especially for parents. Teaching children how to handle their emotions and modeling healthy emotional regulation is vital for their growth.   To end burnout and exhaustion and get your peace of mind back, check out her free masterclass on 4 steps to overcome burnout, get rid of overwhelm, and get your peace of mind back. https://program.stresscleansemd.com/4-secrets-to-living-a-life-you-ll-love-podcast   If you want to work with Coach Prianca Naik, MD, go to www.priancanaikmdcoaching.as.me to book a 30-minute consultation call.   Follow Dr. Prianca on social media:   https://www.facebook.com/prianca.naik   https://www.instagram.com/doctorprianca   https://www.linkedin.com/in/prianca-naik-md-0524a196/   Join her FREE Facebook group:   https://www.facebook.com/groups/646992382603860   Follow Dr. Bonnie Koo on social media:   Instagram: https://instagram.com/wealthymommd or @wealthymommd   Facebook: https://facebook.com/wealthymommd   Website: https://wealthymommd.com     [FULL TRANSCRIPTION:]   You're listening to the empowering working moms podcast episode number 69. Today I am so excited to have a special guest coming to us on this podcast, Dr. Bonnie Koo. She is a master certified life coach, physician, and founder of Wealthy Mom, MD.   She's a money coach for women physicians, and a proud graduate of Barnard College and Columbia University's College of Physicians and Surgeons. She is the host of the WealthyMomMD podcast and author of Defining Wealth for Women: Peace, Purpose, and Plenty of Cash. She currently resides in northern jersey with her family. So let's get to it and dive in.   All right, I am so excited today because I have a very, very special guest. Her name is Dr. Bonnie Koo. She was actually a coach of mine, and I'm thrilled to have her here. She's been doing amazing things and really thinking outside the box, which is what I want to dive into today. So welcome, Bonnie. Hey, there. Thanks so much for having me. Yeah, it's great to have you on. So I wanted to ask you, I know you're a dermatologist by trade, what really led you to becoming a coach?   Yeah. So I'm just laughing because like, it was not what I was expecting. I think that's the story for a lot of us. It's not like we were like, let's go to medical school or whatever career and then let's just change your mind a few years into it, right? Like, I don't think any of us had that goal. And so, I mean, the short story is that I was learning about money just for myself, because I realized I had no idea what I was doing. And then I was in a Facebook group of other physicians and it was for money, specifically. Just a community group where people were helping each other out.   And then I noticed that I was answering all the questions, and then people started tagging me, this was just fun for me. And then someone was like, why don't you start a blog? And so I did. And then it just went on from there. And then I just started getting asked to speak. And then I started working with a coach because to me, this was just a hobby. And then eventually, I got to the point where I had to either let it go, because I just had my son who's now six or make it a business, although there's obviously a lot of options in between, but those were the two options in my head.   And then at some point, I just decided, it wasn't like there was a specific reason if I'm perfectly honest, I was like, why not? The worst that can happen is that it fails and I'm still a doctor. Yeah, being a physician is not a bad fallback career, I suppose. I'm sure people are thinking that. Okay. So the personal development is the hobby, right? Which leads you to something that you're really enjoying, and then you make a decision to monetize it.   So what I think is really remarkable here, and why I really wanted to have you on the podcast is what gave you the courage to step out of that box, because there is pretty much, with or without people acknowledging it, there is kind of a box that physicians are put into or whatever box you might be in, in your culture, and just having the guts to step outside of that not really knowing what comes next.   Yeah, that's a great question. I think for me, I started meeting other people doing similar things. And so there's a conference called fincon, it's like in the fall of every year, it's probably like, happening this week or last week. And it's where all the people in the finance media world come together. And so I started to just meet other people who are doing this, including other doctors, there were a few other doctors. So I think just having that community, it was small, but just other people doing it. So like, I wasn't the only like weird and crazy person doing this. I think that was helpful.   And then honestly, working with a coach, like she helped me navigate the decision. And then once I decided to do a business, she helped me figure out what I could or couldn't do. And she also pointed out some things that maybe I wasn't thinking of, she's like, you have basically been building an audience for the past two years, not like on purpose, but just because I've been just helping people. And so she was like, you're in the perfect position to monetize it, if you want. And then I was like, okay. So it's interesting.   And then I took all these courses on how to learn how to run a business, because I didn't have any business skills. And so why would I Google it myself? I feel like a lot of people do this. I'm like, why would I Google it like people already know how to do this. I'm just gonna learn from them. I don't know if I'd describe it as courage. I think again, it's like being surrounded by these people. So it was almost like normalized that you can do this.   But what's really fascinating in life in general, is that a lot of us think that, especially physicians, you go to college, you go to med school, you pick a speciality, you go into residency, maybe fellowship, and then you work and then it's going to be a steady income, and all the steps are there.   So it feels so certain, even though you do have to pass the boards and do a lot of steps along the way. So it isn't actually certain but this false sense of certainty that we have in our careers, as opposed to being an entrepreneur, which just by nature is much more shaky, and it's more obvious that step A is the opposite of certainty. Exactly right.   So it's a lot of trial and error or failing forward or any of those concepts. So that is why I bring up the courage piece. Where of course, stepping into the unknown pretty much we're doing that all the time. We have no control over what the future holds.   Right, but at the same time doing something that's so different from what you're used to, or what you've been taught, or what you thought your life was going to be, and really just going for it, I think is really inspiring for people like, and that's why I say courage because for many people staying in the status quo, no matter how boring or dissatisfying or even malignant and might be, they'll stay there because they're terrified of the change. So yeah, can you relate to any of that, or can you elaborate on?   Yeah, well, here's a few things that I didn't mention. So two things is I had a different career before medical school, I was a non traditional student, I worked at Morgan Stanley, not in finance, but I worked in IT. And so I didn't have this like identity of just being a student. So I think that's part of it. The second thing is right after college, I did some pretty intense personal development work. And so I say that because I think I was already sort of more open minded that things can change, and that people do this, if that makes sense. Like, I'd forgotten about it. And I feel like I regressed during medical training.   But I think that's also why when I started working with my first coach, it was just really clear to me like, oh, yeah, remember this work, and just how fun it is to always be growing. Because I think what happens is, whatever career you choose, you become stagnant at some point, right? Because like in med school, it's like, we're learning all these new things, and you have residency, you're learning all these new things. And the first year or two of being attending is also exciting, right? And I feel like a lot of doctors get bored after like, three to five years, sometimes earlier.   Well, there's nowhere to go. The beauty of medicine is it is a steady job. People will always need doctors. But at the same time, there's not that much upward growth, like you're a doctor and you're doing the same thing more or less, unless let's say you're managing your practice, and maybe you work less, or maybe you become an entrepreneur on the side, but just straight being a doctor, you're going to do the same thing in your 10th year that you're doing in your first or second year. And that, I agree, like you kind of just hit like a plateau there and you aren't really growing in your career, per se.   Yeah. And I think that's when a lot of people get. They talk about the seven year itch and marriage, but I feel like it's more like a three to five year itch in medicine. I think people look around and are like, oh, is this it? Because I think we all thought like once we became attendings that we would live happily ever after, basically. And then we learned that's not a thing, and then we're really disappointed.   Correct. And then the beauty is you have the steady income. And sometimes you can, well that's the work that you do, which feel free to talk about that. Like so, you have the money. And then what do you do with it? You have the luxury of maybe making your money work for you? Yeah, I mean, so I coach people on money. But what I realized after doing this for some time is it's not just about the money because you can have all the money in the world. But if you're an unhappy person, it doesn't matter. Right, you can take nicer vacations and eat at Michelin star restaurants, I guess, right?   So I really try to teach my clients money is a tool to help you do things, it is very useful, obviously. But also money is not going to make you happy. And because we all know that technically, but we really think we'll be happier with money, like certain things are possible. And certain things are more fun.   Like I love traveling first class, like I definitely am happier while flying first class, right? Like, there's no doubt about that. But those experiences alone aren't going to make my life rich and fulfilled. So I really try to help my clients do a little bit of both. And that's mainly from like the coaching because once you get coached on one area of your life, it kind of filters into other areas of your life.   I was laughing about the first class business class flying, laughing silently, but what that brought up for me was that those kinds of experiences are transient. Right? So money might buy you that but that comes and it goes but a lack of money, I think also can create a lot of stress that will make you unhappy.   Yeah. Well, so I don't know exactly who your listeners are. Are they mostly physicians or high income women?   It's pretty much career driven, high achieving, working moms.   I mean, pretty much everyone listening is not going to struggle with basic needs that money provides, right. And so I'm sure you've heard of a study that over a certain amount of money adjusted for where you live doesn't increase happiness, right? Obviously, if you don't have money to buy food, being able to buy food is definitely going to increase. It's not even happiness. It's like, just be not worrying about those primal things you need to live right. But yeah, after a certain amount of money, like it doesn't do as much as we think except for flying first class.   And the fancy meals, which by the way, I feel like the fancy meals that are curated and they look beautiful on the plate. I always leave those places hungry, wanting a piece of pizza. Like if you've ever been to 11 Madison Park, or you know they do these, well, that's a bajillion courses. But if you go do like a lesser version of that, like three courses, of like bite sized food, and then I'm leaving craving more, having spent how much money.   It's funny. I just went to France a few months ago, Paris specifically and I don't think I enjoy fancy food as much as I used to. To me it was like it's about the food. It's also the experience and I'm not sure if I enjoyed it. Maybe I'm just getting older and I'm just not used to going out as much as I used to. But basically what I'm saying is I don't need to go to a fancy two or three Michelin star restaurant, they tend to be kind of stuffy anyway, you know. And I feel like you know, a bit more of a modern hip restaurant is more my style now.   I agree. During COVID, when I didn't go to restaurants, after people started emerging, I remember being really appreciative of service. But now I'm at a point where I think most of like the fancy meals, it's the same thing like every single time. So it does start to lose its novelty. And then you're kind of just looking for the quality of food, rather than the fanfare of it all. So something I wanted to also ask you is, what do you think would be useful for the exhausted burnt out professional moms, in terms of if they're on the precipice of making a change? What advice would you give them?   Wow, there's so much. Well, I think the first thing is to take care of yourself, right? Because all those things you described is mostly a result of just not prioritizing themselves. So I think there's a lot of work in that, right. And women, we're basically socialized to be caretakers. And even if you don't have kids, that extends to just the people around you, maybe your parents, etc, right?   Maybe in your culture, too. But in my culture, or a lot of other cultures, like you want to have a daughter because a daughter takes care of you, the sons don't. Right, have you heard that before? Yes, of course, in general, cultures, letting men walk away scot free from so many things that they could actually be contributing to including caring for your parents. Right?   Yeah. So I think there's a lot of that. And I think it's even way more exacerbated if you're a parent, because you're just giving so much to your kids. And that has a toll on you. Because then I see a lot of women, they feel like they don't even know who they are anymore. Because they've just been giving, giving, giving. And then obviously, depending on your work circumstances, and whether you've gone through a divorce, there's obviously a lot of things that can cause stress. And so I would say number one is really take care of yourself.   I actually taught a lot of my clients be willing to go part time and work less. But of course, they're always like, Well, what about money, right? They don't want to make less money. I was like, listen, money circumstances are temporary. And part of me is like, you might need to go part time or even take a sabbatical in order to a) recoup.   And then what if that's necessary to actually make more money? That's something people don't consider, because they're so focused on like, well, if I work part time, that means I make less money. In the short term, yes. But then the thing is, you don't have headspace to think about things or be creative, or to even think about having a side gig when you're burned at both ends, you know?   Absolutely. So I'm really intrigued by that. I love that concept that you're mentioning, what's the strategy behind that? Like, how do you coach your clients who you're saying, hey, maybe go part time, maybe take a sabbatical? What does that look like in reality? And how are you helping women to actually do this? Because that sounds really scary. And I'm sure many women are listening to this thinking, yeah, that's great and everything, but no, thanks. You know, they're all freaked out.   Yeah. So part of it is looking at their money to see what's going on. The thing is, most of my clients aren't going to go broke. Like when I say go broke, like, they're not going to not be able to feed their kids or their family if they take some time off. Most of them will just go part. I mean, it's all different. To be honest, the thing is, even when you're doing a sabbatical, there are so many options to make money. Like you can just do like a per diem or locums. Right, I think you do something like that.   So it's not like you turn the money faucet completely off. But it's like, how can we create more space and time and for some people, it's like literally just working one less day a week at their current job or, again, as physicians, there are a lot of options, expert witness work, etc. So it's not like you have to completely turn off the money income, but then it's also getting their money in order. Because the goal is to be in a position where if your job income stops, there shouldn't be a catastrophe in a month or two, right?   Yes, exactly. It's more, I think, just the idea of slowing down the incoming and what am I doing about the outgoing, that people just kind of freeze and have a fight or flight moment during that conversation.   I think they also have to realize that what they're doing now is completely unsustainable. If you think about the decrease in income being temporary, you could think of that as like the investment in yourself to get better, and to build a life where you're not going to need a vacation from right.   Yeah, we need time and space to actually create and have thoughts flow. Because when you are in the day in and day out, day to day grind, you're just surviving. So there's very little room to actually transform or grow during that time. What else besides the part time work would you add to your advice for busy exhausted mothers?   Well obviously getting coached. And I'm not just saying that as a coach, but also as a client. Like I don't know if you're getting coached actively right now, Prianca, but like people always. Actually I was just doing a call with someone and they were like, surprised that I was still getting coached on stuff.   What I've learned from that is, I think people think, whether it's for themselves or looking at other coaches, that we get to a point where our brains are just beautiful inside and like there's no negative thoughts and like, I can handle anything and that kind of thing, unfortunately, yeah, we're human.   Yeah, we're still human. Like, I'm working with a parenting coach now and like. Oh, that's cool. I would say parenting it's like the hardest job in the world right?    And the most important too. I feel like most people feel like for me, my job as a mom is the number one job even though I spend a lot of time with my career and other things but it's top of mind.   Yeah. And then also what I realized is like I think every parent absolutely needs a parent coach. And part of being the best parent that you want to be is like working on yourself. And so that's why I also think coaching is, every parent coach does it differently. Mine coaches me and then also helps with some tips and tricks, but a lot of it's just coaching me and I'm like, freaked out, Jack's gonna get kicked out of school, like, you know, our brains just go to worst case scenario, he's gonna get kicked out of school, and then wanting to fix it right away. And so she has to coach me to calm my brain on that topic.   But yeah, I think getting coached is so important because understanding that our thoughts create our feelings, it's just life changing. But there's more than just, as you know, like, the way I'm trained is like really just working on your thoughts and how they downstream to feelings. But as you probably know, there's like other things at play that aren't just related to thoughts.   So like, I just feel like there's so much support that's available for your mental and emotional health that I think a lot of us neglect, because everyone kind of knows, like, oh, yeah, you should work out and go to the gym, because you'll feel better. And it's good for your health, right. But our mental health is just not prioritized at all, as you know. So I think that's really, really important is to prioritize your mental health. And there's so many ways to do that. Whether psychiatrists, therapists, coaching all the above.   I mean, I have a personal therapist, I'm in group therapy, and I have a coach. So I very much believe in taking care of myself first. Because that's always how we get to show up as the best versions of ourselves for them, and also setting an example for them, hopefully, so that they grow up caring for their own mental health as adults.   Oh, that's such a good point. I don't think I really thought about that. Here's another thing, right? And I didn't mean to make this into a parenting thing. But this applies whether you're not parent is if you think about it, our generation, although I think you're a lot younger than me Prianca. I'm not that much younger than you. I think I'm like a couple years younger than you. Yeah.   You just look so young. But you know, we were raised not being taught anything about how to handle our emotions. And if anything, especially cultural is like, don't show emotion, like, be stoic. And then if you're highly educated, it's just like pushing on through school and getting whatever you have to done. And then if you're a doctor, it's worse as well through residency.   So I think we have to learn that skill ourselves and learning it ourselves. Everything we do, our kids are watching us, it's modeled for them, right? And so if you grew up in a family just yelled and punished, and grounded you all the time. It's so funny, because no one's gonna say like, well, how a parent I'm gonna do the same thing for my kids. But as you know, like you end up parenting like your parents. It's kind of insane kind of a mind f, if you think about it.   Well, it comes really naturally. My experience is, I think about the way I was parented, and then I think about. It's in a book, How to Raise Successful People, which I may have recommended to you by Esther Wojcicki but she talks about really going through everything, how you were raised, and thinking about what you want to propagate forward and what you want to eliminate.   I don't know if I want to propagate any of it.   Okay, so for me, a lot of it. I'm like, okay, I'm not like my parents at all. But then what I find is in an academic setting, or like, when I start seeing my son, if he's doing well in school, then I'm kind of like, Alright, I have to help foster this, but not in the same way that my parents did, in a gentle kind way. But I can feel that it's all stirring up the old stuff where I was trying to do the best I could in school, and then I'm thinking alright, yeah, let him do the best he can do but without the punishment, and without tying in any his self worth to that and having like, a way bigger distance from all that.   Well yeah, we definitely were raised in the punishment is how you get people to comply and I mean, it is effective, but it also totally squashes self esteem. Anyway, that's what I'm learning how to navigate. And it's been fascinating for me, and also just showing me like all the areas that I still have work to do, you know?   Yeah, well, we're all constantly growing and changing and doing the best we can. And I really believe that our generation, we are doing better than our parents did. And hopefully our kids will do even better. I think so. Yeah, yeah. Although, I bet our kids are gonna say the same thing about us.   Well, I'm wondering if it's gonna be because even social media and all the info that's out there, it's very much we're trying to foster these independent people. And we ask them all these questions, and we're much more into mental health, but I wonder if the complaints gonna be the other way. Like, why couldn't my mom just be normal? And why did she have to ask me like how I felt about this? Like it was too psychological?   Interesting, but everything comes down to feelings, like truly.   Well, yes. So today, I was talking to coaches in my mastermind. And I was saying that really the work that pretty much we all do is helping people to sit in the discomfort because once you learn to actually sit with it, that's the currency for the good life because it's being able to be present with your anxiety sometimes, or whatever negative emotions and getting a little bit distance from them, be it through the model or other methods, but really not being one with our thoughts and our feelings. 24/7 Because that's where the torture lies.   I know and little kids, they can't understand like, why can't I have something that I want? Or why do I have to do things I don't want to do. Like brushing his teeth it's like a battle. Like, well I don't want to brush my teeth? None of them do. They don't. Yeah. And he's like, so why should I like I don't want to so therefore I shouldn't.   If I'm really honest here, one of my least favorite things with my kids is the ADLs like, I dread the morning brush teeth and the evening like brush your teeth before bed. And it really depends on how tired I am at night. But especially my two year old, she won't let me brush her teeth. And then I just let her do like very subpar job. And I'm like, alright, it's over.   I mean, which kid actually does the full two minutes? I mean, I don't think anyone does. I do 30 seconds. I'm like, You know what, 30 seconds is good enough?   Yeah I don't know. They hate brushing their teeth. I don't know. And they can't understand that is an automatic and a non negotiable of life. It's just one of the things that we don't need to get into the reason with them, but they hate it.   It boggles my mind. I'm like, doesn't he like. But like, wake up and you've got that, like morning mouth thing going on? I'm like, how is he not bothered by that? But kids just don't seem to be.   They don't care. I know. I hear you. Anyway. Yeah, those chores are tough. I will say though I have an au pair now. She often does the morning brush teeth. And they actually let her help and whatnot, like more than they will me. So yeah, my life has become infinitely better with that. Extra set of hands with her. So I highly recommend that if you have the space for it. It will take that stuff off your plate.   Yeah, I mean, we just have one. We both work from home. So we haven't needed one. But I wouldn't hesitate to hire one if I had multiple kids and had a schedule that made it hard to handle it myself.   Any other advice for exhausted professional moms?   So even if you can't, like I talked about go part, time take a sabbatical. Like you could take a little trip and go to a spa resort by yourself. I'm glad you asked this again. Because when I tell people that I take solo trips, they're shocked. A lot of women are shocked whether they have kids or not. Right. They're just like what, you can do that? And so I travel a decent amount for work. I go to a lot of conferences, but for my birthday this year, I went to Maribel for two nights by myself.   I remember when I told Matt he was like, what? You're not going to hang out with the family? I'm like no. Maribel is an all inclusive spa resort. I love it. I've been there many times. It's amazing what just even a weekend away will be so like nourishing and for anyone listening Maribel, there's three locations, Austin, Berkshire's, which is Massachusetts and Arizona, just two hours south of Phoenix. They are amazing resorts. It's all about wellness and prioritizing and mindfulness. Have you been to one?   I have. I enjoyed it. I also went by myself. My only thing was I felt like I was hungry there. They're too healthy. And I know it's all about wellness. They do the food health, you know, the healthful eating, you know.   You can always get more food, right?   I know but it's all, it's too healthy for me, like I need a steak or a burger like.   Oh, you should have done cook for me. Do you do that? That's good.   I did do that one of the nights. Yes. And that was good. But yeah, that was my only qualm with that place. Yeah.   So yeah, I think that's a great place or just like taking a trip with your girlfriends. I think, again, so easy to just stop doing that because you get into this routine. So I think even that, like I require a decent amount of time for myself. And now it's like normal, I don't feel like, although lately I have been trying to minimize travel a bit more just because Jack started kindergarten and I want to be available for him because we sent him to a Waldorf school.   I saw your post on social media about a more nature immersed school, and I thought, wow, that's awesome.   He's on a farm. And he is gardening and feeding animals, like they're outside, even when it's wet outside. So I had to buy him all this special gear. There's zero academics in their kindergarten. Because their whole philosophy is that developmentally like it's easier to learn when they're a little older. So they actually read a lot later than mainstream school. And so my friends warned me that they won't be reading until second or third grade, even.   They really focus on social and emotional development. And so it just was in line with all the things that I've been learning myself, right, just like really focusing on emotional regulation. Because if you think about it, those skills are way more important than your academics.   It's so true with my children, too. I always think like, well, what is the endgame in this? Like, whatever it is. It's not straight A's. Right, that's for sure. And also people get really crazy about sports and teams and this and that. And I'm like, alright, well are you gonna become a professional athlete? If not, like we don't have to be so crazy about this. Like, it's okay. They learn to be on a team. To me, it's more of a social, like you're talking about skill building.   I don't understand. Like I remember even before Jack was born, just like seeing that this was a thing. And I was so confused, because that's not how it was when we grew up, like our activity was just roaming around the neighborhood on our bikes and our parents not knowing where we were, you know those were our activities.   And so I actually, because he is on a farm all day, like they're literally being physically active. Like, I don't feel the need to do it. And also, they actually said that it's actually not great for them at this age, I forget, but that was enough for me to be like see, they told me not to do it, I'm not gonna do it.   Yeah, I think that's amazing. One thing I will say is my son's kindergarten teacher was saying that she teaches the kids a song about boundaries. And I said, oh, my, I was freaking out. I said, Oh my god, that's amazing. I said, can you imagine if we had learned that at a young age, boundaries like I didn't know what that was until.   They just learned about the personal bubble, the space bubble. Learning that like yeah, there's like everyone has a bubble and you have to ask for consent. And Jack that's his challenging area because he doesn't understand that and because he's so sweet and loving. If he met you like he would just like hug you but he's very strong. So it's almost like he's tackling you. So he doesn't quite understand that not everyone likes to get hugged. I'm like, listen, I know some people are weird. They don't want hugs. So you always have to ask, he still doesn't ask he just will embrace you.   Aw he has to regulate his kindness. Aw. I love that. So I love this concept of take some time and go on a trip alone. I think people are really afraid to do it.   Start with, it doesn't have to be even a night like I think baby steps, right? Because if you're married with kids, I know we're focused, because I'm sure not everyone listening has kids. Like, I have met women who are married with kids who literally never been away from their kids, even one night and their kids are older. I know your eyes are just wide.   I don't even know how that's possible. That's really intense.   So many people, they don't even go out to dinner without their kids.   It's too much. Start with a dinner. Let's just say that, start with a dinner alone. And actually, you never know if you let's say you sit at the bar and you eat dinner, you can meet people around you and you make new friends or just the possibilities are endless with that. What I was going to say about the alone time, I recently realized because I would take my kids on trips, and I took a few days to just reset by myself. And it was so magical that I only had to care for myself.   That was the whole thing that I didn't have to worry about. All right, the brushing teeth or the breakfast. All their needs, which we care for all the time. It's so automatic that one day even to just only think about yourself and be quiet. I like the friends trip idea. But I also think the time when you're not talking to other people and feeling like you have to be entertaining, or engage or listen or any of those.   That's why I like Mirabel solo. Because you don't have to talk to anyone. And it's fine, because a lot of them are there by themselves. Some people go with their girlfriends, but like no one's expecting you to like engage. And it's in that solitude and the quietness that you can get your best ideas or just restore or you're not giving to anyone except yourself.   And I think that's so fascinating that so many women, that concept of oh, let me just give to myself, and no one else, is so shocking for them. It's a world that they don't know. So yeah, start with that. Even if you can do, like I have a goal of doing it one 24 hour shift a month alone, like that is my goal.   That's amazing. I don't think I have, well, when I went to Paris for 10 Nights. Yeah, I didn't bring my family. I didn't mean for it to be that long. But you know, my business class tickets were already booked. So I couldn't change them. Probably not entirely true.   That's so funny. Yeah. So I have that as a goal. In addition to I think with friends, it's always good to have like a yearly trip you do with a certain group, let's say for doctors or med school friends, or college friends, or whatever other group you have, and just make it an annual thing. And that way, it's already there. Because if you just let these things go years go by. I know time goes so fast. And it's also like I only have one I can't imagine what it's like with more than one little one. But I think lately I've been trying to pick resorts to have a kids club of some sort.   So we can just park them there for even a few hours is helpful. Or I bring my mom sometimes. Yeah, although she needs a break too. Well, that's not your job, though. But yeah, I mean, I think that's another thing, it's like, don't feel bad about having support. Because I think also we think do everything ourselves. Right.   So like hiring the au pair, or just hiring a part time babysitter or like, don't clean your house, someone else could do that. Like there's so many things you can outsource and they don't cost as much as people think. Like a lot of women I meet don't like to cook, I'm like you can hire a personal chef or get meal, like there's so many services now that do that. Even if you did it a few times a week, that would be helpful.   Absolutely, or just really taking inventory of the things that bring you joy and don't and then start outsourcing the ones that you don't enjoy. Like if you don't find cooking therapeutic, some people do, but if it's not a therapy session for you, and you find it tiring, you don't want to clean up. For me all the prep, the cooking the cleaning afterwards, like that's a big chore for me. So I'd rather have someone help.   I don't do that Matt does it and then he just leaves stuff everywhere. And I was like, listen, you do the laundry. He loves doing laundry. Like you do the laundry, I sometimes cook, I take care of all things Jack, and then you have to deal with dishes and the garbage. Like it's a great division of labor that we have, you know.   I clean up sometimes but it's just putting stuff in the dishwasher. It's not like it's hard, you know? No, it's not.   No, I was gonna say and also he can manage Jack when you take your solo trips.   Yes, I think that might be harder. So that's something we have to navigate because his school is kind of far right now. And so it's a lot of driving. And so I think this fall, I've kind of minimized although I already took one trip and I have another one coming up but just being more picky with like speaking engagements and things like that, because I want to be away a little less because last year I was gone a lot. I mean, it was fun for me. Don't get me wrong.   Yeah, things wax and wane. I love that. Well, thank you so much for all of your pearls and your journey. So beautiful that you shared with us today. And please tell us anything about your business, how we can find you, follow you, all those good things. And of course, I will link to everything in the show notes as well. But definitely tell us verbally.   Yeah, so everything is wealthy mom MD. So it's my website. That's my instagram handle, same as my podcast, wealthy mom MD. And then as you know, I have a book, you can find that on my website, but it's called Defining Wealth For Women. It's a pink book.   I love that you wrote a book and I just think that that speaks to how we all have the ability to make our dreams come true. It's just them matter of getting your mind to it and then taking the action to make it happen Exactly just taking steps, like all this stuff happens by doing like a lot of little things   Wonderful, well thanks so much for coming today, it was great having you.

Get ready to embark on a journey through the realms of unparalleled hospitality as we dive into the mind of a visionary disruptor. Join Mike and the newly appointed director of community engagement at Sandler, as he sits down with none other than the maestro of guest enchantment, Will Guidara. His accolades include being the Best Selling Author of the captivating masterpiece "Unreasonable Hospitality," and a former co-owner of the legendary 11 Madison Park.   From forging connections that defy the limits of the transaction to infuse every interaction with the magic of storytelling, Will Guidara unravels the threads of thought that have woven his path to success. And it's not just about service; it's about the symphony of human connection, where every note is pure authenticity.    So, gather 'round as we embark on a voyage into the realm of hospitality that transcends logic, defies reason, and invites you to experience the magic of the extraordinary. Timestamps:   0:00:20 How did you come up with the name unreasonable hospitality? 0:03:35 A goal without a strategy is nothing more than a pipe dream. 0:10:26 How to treat your employees well. 0:15:26 How to avoid playing it safe in hospitality. 0:22:46 How do you do it well? 0:27:12 How do you define success? Key highlights:   Go beyond the ordinary and strive for transformative experiences that leave a lasting impact. Striking the right balance between meticulous control and creative autonomy is crucial. Create stories that endure in the memories of customers.  Technology can enhance the human experience when used to augment personalization and efficiency, rather than replace genuine human interactions. Creating a business foundation of trust and loyalty by focusing on genuine connections and memorable experiences Success is built on creating extraordinary moments that transcend reason and convention solidifying a brand's reputation and fostering customer loyalty. Investing in creating enduring relationships and experiences that stand the test of time. Adapt and evolve practices based on feedback, new insights, and changing customer expectations.   =========================================   SUBSCRIBE: https://podfollow.com/howtosucceed Don't forget to subscribe and leave us a comment!   =========================================   Follow Us:  Twitter: https://twitter.com/SandlerTraining Linkedin: https://www.linkedin.com/school/sandler-training/ Instagram: https://www.instagram.com/sandlertraining/ Facebook: https://web.facebook.com/sandlertraining/?_rdc=1&_rdr   =========================================  

Get ready to embark on a journey through the realms of unparalleled hospitality as we dive into the mind of a visionary disruptor. Join Mike and the newly appointed director of community engagement at Sandler, as he sits down with none other than the maestro of guest enchantment, Will Guidara. His accolades include being the Best Selling Author of the captivating masterpiece "Unreasonable Hospitality," and a former co-owner of the legendary 11 Madison Park.   From forging connections that defy the limits of the transaction to infuse every interaction with the magic of storytelling, Will Guidara unravels the threads of thought that have woven his path to success. And it's not just about service; it's about the symphony of human connection, where every note is pure authenticity.    So, gather 'round as we embark on a voyage into the realm of hospitality that transcends logic, defies reason, and invites you to experience the magic of the extraordinary. Timestamps:   0:00:20 How did you come up with the name unreasonable hospitality? 0:03:35 A goal without a strategy is nothing more than a pipe dream. 0:10:26 How to treat your employees well. 0:15:26 How to avoid playing it safe in hospitality. 0:22:46 How do you do it well? 0:27:12 How do you define success? Key highlights:   Go beyond the ordinary and strive for transformative experiences that leave a lasting impact. Striking the right balance between meticulous control and creative autonomy is crucial. Create stories that endure in the memories of customers.  Technology can enhance the human experience when used to augment personalization and efficiency, rather than replace genuine human interactions. Creating a business foundation of trust and loyalty by focusing on genuine connections and memorable experiences Success is built on creating extraordinary moments that transcend reason and convention solidifying a brand's reputation and fostering customer loyalty. Investing in creating enduring relationships and experiences that stand the test of time. Adapt and evolve practices based on feedback, new insights, and changing customer expectations.   =========================================   SUBSCRIBE: https://podfollow.com/howtosucceed Don't forget to subscribe and leave us a comment!   =========================================   Follow Us:  Twitter: https://twitter.com/SandlerTraining Linkedin: https://www.linkedin.com/school/sandler-training/ Instagram: https://www.instagram.com/sandlertraining/ Facebook: https://web.facebook.com/sandlertraining/?_rdc=1&_rdr   =========================================  

Get ready to embark on a journey through the realms of unparalleled hospitality as we dive into the mind of a visionary disruptor. Join Mike and the newly appointed director of community engagement at Sandler, as he sits down with none other than the maestro of guest enchantment, Will Guidara. His accolades include being the Best Selling Author of the captivating masterpiece "Unreasonable Hospitality," and a former co-owner of the legendary 11 Madison Park.   From forging connections that defy the limits of the transaction to infuse every interaction with the magic of storytelling, Will Guidara unravels the threads of thought that have woven his path to success. And it's not just about service; it's about the symphony of human connection, where every note is pure authenticity.    So, gather 'round as we embark on a voyage into the realm of hospitality that transcends logic, defies reason, and invites you to experience the magic of the extraordinary. Timestamps:   0:00:20 How did you come up with the name unreasonable hospitality? 0:03:35 A goal without a strategy is nothing more than a pipe dream. 0:10:26 How to treat your employees well. 0:15:26 How to avoid playing it safe in hospitality. 0:22:46 How do you do it well? 0:27:12 How do you define success? Key highlights:   Go beyond the ordinary and strive for transformative experiences that leave a lasting impact. Striking the right balance between meticulous control and creative autonomy is crucial. Create stories that endure in the memories of customers.  Technology can enhance the human experience when used to augment personalization and efficiency, rather than replace genuine human interactions. Creating a business foundation of trust and loyalty by focusing on genuine connections and memorable experiences Success is built on creating extraordinary moments that transcend reason and convention solidifying a brand's reputation and fostering customer loyalty. Investing in creating enduring relationships and experiences that stand the test of time. Adapt and evolve practices based on feedback, new insights, and changing customer expectations.   =========================================   SUBSCRIBE: https://podfollow.com/howtosucceed Don't forget to subscribe and leave us a comment!   =========================================   Follow Us:  Twitter: https://twitter.com/SandlerTraining Linkedin: https://www.linkedin.com/school/sandler-training/ Instagram: https://www.instagram.com/sandlertraining/ Facebook: https://web.facebook.com/sandlertraining/?_rdc=1&_rdr   =========================================  

Last night was the first School Committee meeting held in-person since the start of the pandemic, and it was conducted in a hybrid format with both in-person and remote public testimony. The meeting began with the Superintendent's Report, which featured a number of positive back-to-school updates, including a low number of teacher vacancies, a high number of schools with fully operational kitchens, and improvements in on-time bus performance. There are still 10 percent of educators without certification and further improvements needed to bus performance, but it was clear that the district has made progress since last year and demonstrated signs of rebound from many issues brought on by the pandemic. However, this positive update was not reflected in public comment, in which we heard from families frustrated with insufficient services and support structures in the district, nor was it reflected in the remarks made by Committee members later in the meeting. After votes approving a new admissions policy for Madison Park and approving a rating of “proficient” for Superintendent Skipper's annual performance evaluation, School Committee Chair Jeri Robinson offered shocking testimony about the many ways in which she believes the Boston community is failing its students, calling city councilors, neighborhoods, school employees and parents to task for not leaning into or demanding a better educational experience for the district's students. She continued by describing her perception of what she deemed to be a “failing school system” and buildings that “should be condemned.” The Chair did not outline a path toward improvement or acknowledge her ability as School Committee Chair to partner with city leadership and right the ship. The only report of the evening was an update on capital planning in the district. Billed as a discussion of the rubric with which facilities across the district will be evaluated, the report included neither clear metrics nor timelines for facility assessment and improvement, leading Vice Chair Michael O'Neill to seek clarity about the process. The discussion last night was reminiscent of the early days of BuildBPS – the district's last capital planning process launched nearly a decade ago – which did not achieve its stated objective of facility improvement and consolidation. Learn more about your ad choices. Visit podcastchoices.com/adchoices

So if you're looking for a conversation about development you might want to find yourself by the Pool at the Maryland Party at the ICSC Conference in Las Vegas Nevada. Rev. Al and I couldn't be more pleased to have the opportunity to catch up with Mark Renbaum, a friend, and a man on a mission to bring a Transit Oriented Development to Lutherville, Maryland.  Mark's firm owns the old Caldor site and is looking to redevelop that site as a transit oriented residential and commercial developement. He's also developing in the City with David Bramble at Northwood Plaza adjacent to Morgan plus he's involved in the redevelopment of Madison Park at the 800 Block of North Ave, a place that hasn't been invested in for too long.  Mark takes the community approach, he understands that the community needs to be involved and he is working with them on prioritizing green space in Lutherville and delivering the ammenities that support a strong community.  Look at the transformation of Northwood by two of Baltimore's best  developers, a once blighted property now thriving with great retailers and a new grocery store for the community and it has all the amenties that the Morgan students want. Lutherville is next and the investment in that property is going take the value from 9 million to over 200 million dollars.  The taxpayers paid for the light rail a long time ago, we should be maximizing it's use, this development improves the ROI for taxpayers and we all agree that we should be maximizing transit oriented development where ever we can.  This is Holy work and Rev Al says Mark is a Holy man!  Come along for this lesson in development, he really is one of Baltimore's best.  Thanks Mark for coming on to talk about your work and this incredible development in Lutherville, we can wait to see it when it's done!  

Last night was the first School Committee meeting of the new school year, and it began by introducing the Committee's newest member, Chantal Lima Barbosa. The first report of the evening was on the results of an external investigation into allegations that BPS leaders discriminated against administrators of color, which concluded that there were no findings of racial discrimination. The meeting continued with the Superintendent's Report, which focused on back-to-school readiness. Superintendent Skipper shared that hundreds of new educators, bus drivers, bus monitors, and food service workers have been hired, addressing the large number of vacancies from last year. She also announced that, by the end of this semester, over 100 school kitchens will be fully operational and provide daily, scratch-cooked “My Way Café” meals, more than double the number of operational kitchens from last year. The Superintendent's team also shared that all bus routes have been assigned and half have successfully performed test runs, with the goal of concluding all test runs before school begins next Thursday. The Superintendent then discussed facilities assessment – a topic highlighted in news coverage over the last year in light of plans to reconfigure BPS high schools and polling data concerning a lack of satisfaction with high school options. She shared that a rubric to assess facility conditions will be determined based on feedback from public hearings over the coming months, and a public tool with information about each building will be available later this fall. After a brief public comment period, the Committee heard two additional reports. The first was a revised admissions policy for Madison Park, addressing concerns that the previously-announced policy presented unnecessary barriers. The revised policy calls for a letter of interest from the applicant, rather than an artifact and two letters of recommendation, and it received a positive response from Committee members. However, questions remain as to whether BPS plans to end its policy of administratively assigning students to Madison Park who do not choose to go there (currently 30% of the student body), and the Superintendent said she will have more information on this at a later date. The second report was the Committee's evaluation of the Superintendent, which highlighted divisions among members in how they perceive Superintendent Skipper's performance over the past year. Members acknowledged that this was a difficult transition year in which the Superintendent sought to address significant issues she inherited from the previous administration, and they gave her an overall rating of “proficient.” Learn more about your ad choices. Visit podcastchoices.com/adchoices

Daron's message at Madison Park Church asks, are you skilled at living? Get Daron's Book, The Death of a Dream HERE ➡️ https://rb.gy/a9ifwi =============================

Last night was the last School Committee meeting of this academic year, and it was an unusual one. There were no reports on the agenda (other than the Superintendent's Report), and the meeting came in the wake of multiple controversies in the BPS community. The meeting began with an update from Chair Jeri Robinson on the new admissions policy for Madison Park proposed last month. Chair Robinson shared that this policy created unintentional barriers for students, and that BPS will be reconsidering the policy and coming forth with a new recommendation in the fall. Next, School Committee member Lorena Lopera announced that she will be stepping down from her position after this meeting in order to take a new job and spend more time with her family. The meeting continued with the Superintendent's Report, which began with an acknowledgement of the recent news story concerning an adult woman who fraudulently impersonated a student at three separate BPS schools over the past year. Superintendent Skipper did not provide any further information about this fraud but said the Boston Police Department is investigating the matter. She then provided an update on BPS summer learning opportunities, sharing that enrollment data exceeded the goals set for this year with over a thousand more spaces filled than last year. After a short discussion of MassCore and a recap of accomplishments from the past year, the remainder of the Superintendent's Report was devoted to a state-mandated update on transformation schools. This report contained only a brief mention of attendance trends among the 30 transformation schools and did not delve into any further data on performance or outcomes. School Committee members expressed frustration at the lack of content in this update, pointing out the stark contrast to the hours spent discussing the three exam schools. Members also raised the recent Boston Globe article about disparities among BPS high schools and pressed for the Superintendent and her team to develop a resource for parents that outlines the academic and extracurricular offerings at every school (similar to what was included in the Globe story). The majority of the meeting was devoted to public comment, in which dozens of commenters testified against moving the O'Bryant School to West Roxbury, and others expressed their opinions on the personnel controversy at BLA. The lack of information about the O'Bryant announcement was a consistent theme throughout the meeting, and the meeting ended with a plea from the Committee for a more defined and robust public engagement strategy. Learn more about your ad choices. Visit podcastchoices.com/adchoices

156 Mid Day Mix Fix is a Deep House inspired mix featuring tracks and remixes by Orbital, Gorgon City, Rudimental, Madison Park, SG Lewis, Kylie Minogue, Disclosure and more. The post 156 MIDDAY MIX FIX on Mix93FM appeared first on Ed Unger Music.

Last night's meeting began with a discussion of a big announcement made the previous day by Mayor Wu and Superintendent Skipper regarding changes to several BPS high schools. On Tuesday, these leaders announced a vision that included relocating the O'Bryant School to the vacant West Roxbury Education Complex in a new, state-of-the-art facility and expanding the Madison Park School to fill the space vacated by the O'Bryant, allowing Madison Park to double its enrollment. Superintendent Skipper reiterated this vision in last night's meeting, and members asked about timeline, budget, and public engagement, noting that members of these communities and School Committee members themselves were not briefed prior to this announcement. The Superintendent's team shared that this work will not begin until 2025 and that a more comprehensive plan will be presented at a later date. The meeting moved on to public comment, where 61 speakers signed up to testify. The majority of comments were from teachers and community members asking the School Committee to support a comprehensive ethnic studies curriculum in the district (School Committee Chair Robinson later noted that she has not seen any written materials on this and requested that these materials be made available prior to the next meeting). Additional testimony was given on four other topics. Many parents testified about Boston Latin Academy Head of School Gavin Smith, whom the Superintendent noted has been the target of complaints from the school community. Others testified about the O'Bryant School announcement, with teachers at the school expressing frustration about not being consulted in the decision. Several parents from the Shaw School spoke about their dissatisfaction with the ongoing merger with the Taylor School, despite the fact that this merger was approved by the Committee last meeting. And several parents and students testified in favor of amending the current exam school policy by changing the allocation of bonus points, adjusting the number of invitations in proportion to the number of applicants per socioeconomic tier, and adding more overall exam school seats, in order to solve for the many qualified students denied a seat under the new admissions protocol. This was the focus of the remainder of the meeting, beginning with a presentation from BPS on data from the recent exam school admissions cycle. The report recapped the reasons for the adoption of the new policy and demonstrated that the policy did succeed in expanding exam school access to a broader array of BPS schools and neighborhoods. At the same time, the data showed that exam school admission was determined primarily by the socioeconomic tier in which a student was placed, with all students in lower tiers accepted compared to less than half of students in higher tiers. Similarly, students in lower tiers were accepted with a composite score as low as 64.8/100, while students in higher tiers were rejected with near-perfect (or, in one case, perfect) scores. Parents have repeatedly testified at School Committee about flaws in the setup of these tiers, with same streets divided into two tiers and vast income disparities within single tiers. Last night, members pressed for reconsidering certain elements of this policy – including awarding bonus points on an individual rather than a schoolwide basis – and for expanding seats so that every eligible student can be awarded an exam school seat, but BPS leaders held firm that they would not consider any changes to this policy for at least five years. The next School Committee meeting will take place Wednesday, June 21 at 5pm on Zoom. Learn more about your ad choices. Visit podcastchoices.com/adchoices

It's a sweeping proposal for the huge campus in Roxbury that houses Madison Park High School and the John D. O'Bryant School of Math and Science. WBZ's Mike Macklin has more.

In this episode of “In Stride,” Sinead is joined by Olympic event rider and Ride iQ coach and co-founder Kyle Carter. Kyle Carter is a Canadian 5* event rider that won a team silver medal at the 2010 Kentucky World Equestrian Games, team silver at the 2007 Rio Pan Am Games, and competed at the 2008 Beijing Olympic Games, all on his horse Madison Park. Kyle also placed second in 1999 Rolex Kentucky CCI4*-L. Kyle served as the coach for the Guatemalan and Venezuelan eventing teams and holds the record for coaching the most gold medalist at the FEI North American Youth Championships. In this episode, Kyle discusses various topics related to the factors that make a successful rider, including: • Taking over the late Jimmy Wofford's role of writing predictions for the Chronicle of the Horse. • The challenge riders face when it comes to finding owners that will support their dream of winning medals and finishing top 10 in 5*'s. • Comparing different rider's performances at Kentucky vs Badminton and the role that horsemanship plays in winning. • Dealing with difficult horses and creating a working relationship that allows the rider to understand the horse. • The factors that make a truly great cross-country horse. Join Kyle and Sinead in this exciting conversation on staying true to yourself and the horse.

 From Coca-Cola to McDonalds ~ Artist. Entrepreneur. Author. Servant Leader CEO of "The Why Not Win Institute" :These are just a few words that describe Larry D. Thornton, Sr. You could also call him a game changer, teacher and team player.  Even though there are many words to describe Larry's prowess leadership, hearing his life story puts everything in perspective.Growing Up in the Segregated South to go to Game Changer was not without adversity BOTH socially & because of race perceptions, However, his Mom & Many Mentors taught him interpersonal relationship skills that helped him see a bigger picture  on solving obstacles so he & his team could become winners in Business & Life.Thornton's artistry and work ethic got him attention at Coca-Cola, both for the good and the bad. He had to figure out a way to navigate this new world, where higher-ups praised him but co-workers reminded him of his “blackness” by drawing a noose in his workstation.  He persevered by learning to appreciate and embrace diversity, people resources, and conflicting opinions. While his success grew at Coca-Cola, Thornton did the unthinkable: set out to be the first African American to own a McDonald's franchise in Birmingham. This thorny journey was peppered with threats, attempts to thwart his mission and a marriage he could not keep from falling apart. He absorbed the “try, try and try again” motto, and came to see that failure was a prelude to feasting upon the sweet fruit of success. Thornton made up his mind that he would spend each day on a mission to show his unbending gratitude for his life and its benefits by fostering a supreme attitude and maintaining consistency in vision, purpose, and an unwavering commitment to principles. Thornton's journey from Madison Park, Montgomery, has been a long one. “Why Not Win?” reflects on his most useful lessons and the anecdotes associated with them He teaches Success Principles of Leadership at his "The Why Not Win Institute" launched  with Dr. Zillah Fluker in November of 2018 and in the last several years has been delivered at more than 20 colleges, universities & corporations. Find out more at:~ LarryThornton.com© 2023 All Rights Reserved© 2023 BuildingAbundantSuccess!!Join Me on ~ iHeart Media @ https://tinyurl.com/iHeartBASSpot Me on Spotify: https://tinyurl.com/yxuy23baAmazon Music ~ https://tinyurl.com/AmzBASAudacy:  https://tinyurl.com/BASAud

Last night was a short School Committee meeting, with only one report on transformation schools. The meeting began with the Superintendent's report, in which she touched on two issues. First, Superintendent Skipper discussed an error in the exam schools admissions process that led to the miscalculation of student GPAs, affecting eligibility for dozens of students. The exam schools admissions process has been a major focus area for the Committee over the past three years, despite representing just a small minority of BPS students, and the Superintendent noted last night that both the district and its external auditor did not catch this critical error until it was ultimately flagged by an impacted parent. Second, Superintendent Skipper discussed ongoing issues with the Henderson School including errors in recent school job postings – a topic that was also brought up during public comment. Following votes to approve several new union contracts, the only report of the night was an update on transformation schools. Transformation schools – a label given to the lowest-performing schools in the district based on state rankings – include about a quarter of BPS schools. The report highlighted several areas of concern at these schools, including chronic absenteeism rates of over 40% and high numbers of staff vacancies (Madison Park alone has 60 vacant positions). District-wide, BPS high school students last year missed an average of 31.5 days – more than six weeks – leading to concerns from Committee members about what's driving increases in absenteeism and what steps district leaders are taking to address it.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Before our guest launched his first non-alcoholic spirit, his mission was to make it easy to be a mindful drinker. Now six years later, thanks to his hard work, it is definitely getting easier to be a mindful drinker!Morten Lee Sørenson gave up drinking alcohol for 100 days. He found that it wasn't difficult not drinking alcohol, but it was quite difficult to find good alternatives. At that moment, he decided he was going to create products that made it a whole lot easier to be a mindful drinker, and ISH was born.Now you can find ISH spirits and wines not only in some of the best restaurants in the world but at your local and online! Today on Lush Life, we explore his journey from concept to 11 Madison Park!But before you get to meet Morten, I'm sure you know already that you can now watch this episode plus all the other Lush Life episodes as well as a whole lot more on Youtube, so check out the Lush Life Youtube Channel!! Just head to youtube.com/@lushlifemanual that's youtube.com/@lushlifemanual!Our cocktail of the week is Mindful Margarita:INGREDIENTS60 ml ISH Mexican Agave Spirit30 ml Lime juice30 ml Orange juice20 ml Simple syrupMETHODAdd all the ingredients to a shakerAdd iceShake, shake, shakeStrain into a cocktail glass You'll find this recipe, more alcohol-free cocktail recipes, and all the cocktails of the week at alushlifemanual.com.Full Episode Details: https://alushlifemanual.com/ish-spirits-with-morten-lee-sorenson-----Become a supporter of A Lush Life Manual for as little as $5 - all you have to do is go to patreon.com/lushlife.Lush Life Merchandise is here - we're talking t-shirts, mugs, iPhone covers, duvet covers, iPad covers, and more covers for everything! And more! Produced by Simpler MediaFollow us on Twitter and InstagramGet great cocktail ideas on PinterestNew episodes every Tuesday, usually!!

Following a shooting and school lockdown at Madison Park Academy in August, Fred Finch counselors began planning how to help begin the healing process for students traumatized by the event. The shooting was an accident and not deadly. Yet, the trauma was real. The next day, Fred Finch counselors opened a center for students, an environment where students could get their needs met with empathy, both for what they had experienced and how they were best able to process it. Students engaged with counselors in different ways, playing board games, making art and talk therapy. We speak to two counselors and the director of Fred Finch's Alameda County School Based Services to learn how they helped students and the ways they continue to offer compassionate support to Madison Park's teachers.

In a post-COVID world, Eric Hasse, a seasoned chef and cook, navigates the hostile kitchen culture and questions the concept of meritocracy as he battles with an exodus of restaurant workers, rising meat prices, and a new generation of distracted cooks."The way you move up in kitchens is you've got to do your job and the job of the guy in front of you. Eventually the job of the guy in front of you, you keep that job, and then you start shaving off your line cook duties, right? You're doing the job, and then one day it's like, oh, hey, by the way, you're a sous now, or you're a lead." - Eric HasseEric Hasse is a professional chef with experience running kitchens and being an executive chef on four different occasions. He is an advocate for the meritocracy of the restaurant industry and believes in the importance of hard work, dedication and a good attitude.Eric Hasse was discussing the state of the restaurant industry post-COVID with a chef in Malta. He shared his experience with a harsh kitchen culture in the past, where one had to work hard and outwork those in front of them to move up. He speaks of how restaurants are now expecting more coddling of their staff, yet the expectations remain the same. He compares a professional kitchen to the military and how it requires discipline and resilience in order to succeed.In this episode, you will learn the following:1. What is the unique bond shared by wine, cooks, and chefs?2. What is the state of restaurants post-COVID?3. What is the difference between the old and new kitchen culture?Resources:Eric Hasse on InstagramChef Eric's Links Sweet Mama Hot Sauce on InstagramSweet Mama Hot Sauce: Order HereOfficial Patriot Gear -10% OFF with code CHEFHASSEOfficial Patriot Gear on InstagramChef Life ClothingOther episodes you'll enjoy:Ariel Guivi, Part 1: What is a Chef?Patrick Stark: The Untouchable EgosJosh Morris: Balancing a chefs drive with family lifeConnect with me: Instagram: @insidethepressurecookerYouTube: @insidethepressurecookerTwitter: @chadkelleyPatreon: @InsidethepressurecookerFeedback: Email me!Website: https://insidethepressurecooker.comLoved this episode? Leave us a review and rating on Apple Podcasts or Follow Us on Spotify or your favorite podcasting platform.Transcript:[00:00:03]Over the last 20 years working in restaurants, I met a lot of really interesting people. Bourdain called us pirates and misfits, and he couldn't be more right. We really were. I say were. We are a hodgepodge of cultures and backgrounds, and we get to play with food all day, and we get to make a living doing that, and it's pretty damn awesome.[00:00:27]This is what inside the Pressure Cooker is all about. It's about making some new friends and sharing some stories with some old friends. And listen, we all know that life inside a kitchen is not for everyone. We've seen plenty of people come and go that thought they could hack it and they couldn't. It really does take a special someone not only to survive, but to really thrive in an environment of just what feels like complete fucking chaos, but it's pretty damn controlled.[00:00:58]And then just the constant pressure and the stupid hours you put in, not to mention it can be a very thankless job. Before you know it, it's all in your blood, and it's the only thing you know and you need more. It's an addiction. This is the bond that all wine, cooks and chefs share. It's becoming the heartbeat of the kitchen, as cliche as that fucking sounds.[00:01:22]But it's in our blood, which means it's fucking pulsing through our veins, and it's what we live for. A quick interruption before we jump on to the rest of this, two things. First, there's a link in the show notes that well, it's not really a link. It's my email. Please.[00:01:42]I want to hear some feedback from you all. What do you love? What do you not love? This is how I learn. And the second part I've set up a patreon account for this podcast.[00:01:52]The link is also in the show notes below. Please, if you're able to, we would love any contribution you're able to support us with. We all have costs that we need to try to cover with this show, and any sport would be greatly, greatly appreciated.[00:02:10]Right. Where is that? That sounds so familiar.[00:02:17]Are we Googling this right now? No. I mean, if you want to. I'm just writing it down to look it up, man. So where do you think the state of the restaurants, like, post COVID restaurants are just in?[00:02:46]It's a mess. It's a mess everywhere.[00:02:53]I was actually talking with the gentleman chef in Malta this last week, too, and he pretty much said the same thing, and it was very interesting to have a conversation with him, talking both kind of people as well as product, and he's on the other side of the world, and it's the exact same story. I think we're on the upswing. Minus the mandates are gone. That's a whole different topic for me. Like, those mandates were bullshit to begin with, and the whole shipping things back and forth and, like, supply chain crisis and all that bullshit.[00:03:43]Like, I feel like we're being led to a place where it's purposely less meat driven.[00:03:59]Like prices are going up. I remember paying fucking $8 a pound for wings and then going down from like eight to six to fucking three. And like $3.69 for a pound of wings was like, incredible. I was like, oh, shit. I guess they're going back on the menu.[00:04:18]But like, the porter houses and the tomahawks that we sell, we make no money off that shit.[00:04:29]You're not making money off that $140, you know what I mean? We make what change compared to the pork shank we put out this weekend and sold that out as a special. And it was literally $5 to put on the plate and he sold it 32, 36, 40. You know what I mean? You make your money with that.[00:04:57]Yeah. And you're not too worried if one comes back either because he fucked it up. He can't well, they're all ready to go, dude, I can't cook it anymore. Well, something happens. But yeah, I always hated those really high end things that I was just like, man, don't fuck that up.[00:05:20]Yeah, we got a new guy on Broiler and he's pretty much there with his temperatures, but he's under more than he is over. I've yet to see him go over. We can always bring it up attempt, but he can't bring it down. Yeah, I'll take under any day of the week. Yeah, exactly.[00:05:49]With staffing and all this, we're kind of talking. So there is that great. We'll just call it exodus for the restaurant industry, mainly because everybody's living paycheck to paycheck and then all of a sudden there is no paycheck, even though there's stimulus and other money coming. Like, for a lot of people, it just wasn't enough. So other people just found other jobs.[00:06:15]Whether they thought it was temporary or permanent, nobody knows. Who even knows what they do? But things are opening up and fewer and fewer people are coming back. Now, some people are saying it's the culture. I understand concept of that, but I'm still going to call bullshit on that because the culture is what it is.[00:06:36]The kitchen culture or the outside of the kitchen culture? No, the kitchen culture. Oh, yeah, kitchen culture now is fucked. Well, before, yeah, it was a harsh environment. It's always been a harsh environment.[00:06:49]Right? Me and you are probably more of the old school chef's mentality. I'm going to go out on a limb and say that I was trained by Germans and French and Austrian guys and what they grew up with as well was you want to talk about hostile fuck? I mean, they were probably shoveling coal as their intern, right? Yeah.[00:07:11]I've gotten plates of fucking plates of perfect risotto fucking thrown at my feet, just knocked out of the window, saying, like, give me something I can fucking sell. Like I can't make it any better. Than this. What the fuck are you looking for? I'm looking for this guy to fucking put up the fish at the same time, and now this risotto is cold, so fuck it.[00:07:29]Make another one. There was no caring about your feelings. That just wasn't a thing. Yeah, just put your head down. Fucking do your best.[00:07:39]Now it's on Twitter, Facebook, Instagram, hrs. Get involved. Mean, he made me cry. That's his fucking job, dude. It's his job.[00:07:50]Fucking shut up and cook. That's it. Yeah. To me in the kitchen. Yes, it was a harsh environment, and we all had expectations of ourselves, but there was expectations of the team, right?[00:08:06]And so I expected myself to perform at a better level than I was at, because that was me just pushing me. How am I getting better today? Right? And just never being complacent. That's exactly what I did.[00:08:19]And it's the total opposite now. Now it's like, I got to get home, because fucking Housewives of whoever gives the Fuck is on. It's not a thing, dude. I'm sorry. I've seasoned tickets to the Giants.[00:08:31]I don't fucking care, dude. You work in Sundays. Like, welcome to the club, dude. This is what it is. So I want to know how a line cook has seasoned tickets to the Giants.[00:08:42]Oh, my God.[00:08:46]It's like a running joke in the restaurant because he's, like, friends with another guy that worked there. And our chef Keith was going away on his honeymoon. They needed, like, extra hands, and they got this guy Brian to come in, and he was dog shit. His fucking work ethic sucked. The way he talked about his mom and his sister was just, like, crazy.[00:09:05]Like, this bitch, this content. I'm like, oh, my God, dude, you live with these people. This is your family. This is how you talk about them. Then you come here and you bitch to us, and it's like, I can't wait until November is here, because I'm not doing this, and I'm not doing that.[00:09:20]Who the fuck do you think you are, dude? You're 30 years old. You don't know shit about shit. Like, you think we're here to pick up your slack? That's just not how it works, dude.[00:09:28]Eric doesn't help with the floors. So fucking what, dude? Get a broom. I've never once chased if I saw one of my chefs pick up a broom or a mop, it was instinct to be like, hey, don't worry, chef. I got that.[00:09:41]Yeah, right. You know what I mean? Like, I got that. Go back to the office. Go fucking organize your fantasy football league, whatever.[00:09:49]You got more important shit to do than mop the fucking floor and babysit these kids. If the guy above you, whatever position you're in starts to help you or get involved in your job, that means you're not performing. Exactly. You need to study. He's like, what do you want me to do?[00:10:07]I said, how about fucking update your resume, dude, because this fucking job is not for you. Get on, learn Microsoft Word, get in there and start fucking typing, because cooking is just not your thing. That requires, like, he's not there anymore. No longer my problem, if I have to reiterate. What should I do next?[00:10:32]If I say update your resume, the fucking clock is ticking, right? At no point should we be outworking them. I was taught that if you want to get to where the guy above you is that you need to hustle and work your ass off and be better than that guy. And if you can't go in every day and try to be better and learn something new and shave a minute off of this pickup time or change the prep on this to get it done faster with the same or a better result, if you can't adjust, then you're not doing anything, right? You're just showing up.[00:11:09]The way you move up in kitchens is you've got to do your job and the job of the guy in front of you. Yeah. Eventually the job of the guy in front of you, you keep that job, and then you start shaving off your line cook duties, right? You're doing the job, and then one day it's like, oh, hey, by the way, you're a suit now, or you're a lead. And so the promotion and the title or the name on the jacket is, if anything, that's just kind of formality.[00:11:42]The name on the jacket is, like, irrelevant to me. Yeah, but you should be doing the job well ahead of time. So the whole idea we're going to make you a sue chef shouldn't be fucking surprise you or anybody else. I've run kitchens. I've been the executive chef at Kitchens on four different occasions.[00:12:02]And it's great, but it's only as good as the staff behind you 100% if the owners aren't there to back you up or they're so they're just, like, clinging on to dishes of fucking restaurant past and like, oh, we should do this. No, we shouldn't do that. Shit is garbage. Like, nobody wants to see a fucking giant meatball in this tiny little fucking clay pot. Like, that shit has played out.[00:12:26]Like, let's move forward. You know what I mean? Like, we don't need to do this anymore. Like, let's do something else. Like, every restaurant on this block serves that dish.[00:12:35]No, we don't need another arugula salad. Like, fucking get out of here. I'm perfectly content, like, where I am. I think I'm happier as a sous chef to go in and be the pit bull that doesn't give a fuck too. I can be the animal.[00:12:51]You know what I mean? Keith is a great guy, but he's way more timid than I am. And he has a kind of gentler approach and I just don't if I rip you a fucking new asshole, don't expect me to rub your back and tell you it's okay. Afterwards. You might get like, listen, you know, it's just a work thing at the end of the week, but I'm going to beat you up all week.[00:13:14]That's how it was done to me, and that's what worked. It was like that whole military aspect of break you down to build you back up again. Sometimes you need to see that, like, all right, cool. I guess I suck at this, and maybe I should be a little bit better, or what can I do to get better? How do I get better?[00:13:32]Do I ask more questions? What do I need to learn? Just when I go off the deep end, it was more about when people would stop caring. I wasn't necessarily the pit bull. I mean, I'm a bigger guy.[00:13:47]My voice carries, and I've always been told, like, hey, why are you yelling? I'm like, no, I'm not yelling. I'm making sure I'm hurt when I yell. You're going to fucking know. Yeah, that's a good line for me, too.[00:14:01]But the moment when they just stop caring and are just blatantly, like, Give a fuck. When did you give up? And then when everything starts to be sacrificed, it's like, Listen, I've worked way too fucking hard for you to fuck this up, right? And so if you don't want to put the work into it and you don't want to try, then why am I trying to help you? Why am I trying to pay you?[00:14:27]Yeah, 100%. So it's like, no, get the fuck out of here. Yeah, I've got no patience for that. Yeah, I lose it with that whole thing. I don't have enough time in my day to worry about that kind of petty bullshit if you can't care in the slightest.[00:14:50]If I went to work and didn't give it my all, I was in fear of my job. I would have been shit canned immediately. It doesn't matter, like, how good you can cook if you can go in there and cook good, but not consistently and have a shit attitude and, like, all that garbage that comes with it, you can only put up with that shit for so long. Well, the other part is, like, so they say it's the restaurant culture and the abuse, so to speak, that is toxic. But I want to ask the question, what fucking industry or what job can you go to where the attitude you portrayed that got you into this hostile situation would be okay?[00:15:34]Because I'll go, sign me up. It's only okay in restaurants. I mean, to me, it's like, that's just if I walk into a restaurant, I expect it to be like that. Well, no, I'm talking about someone that can walk in and not give a shit and then complain that they weren't getting paid enough. It was too hostile.[00:15:54]They got yelled at. They weren't trying every day. They just kind of would come in and just like, hey, how under the radar can I stay? Where's my cruise control? And then bitch like, hey, I'm not getting paid more.[00:16:07]I'm not getting promoted. I'm not doing this. Fucking chefs yelling at me. And it's like, well, apply everything you just said to me to any other career. And would you expect a different result?[00:16:16]No.[00:16:19]It'S work ethic. Yeah. And we as chefs are just like it's literally with the last meritocracy left. How many other jobs can you go to? This lengthy application, 17 fucking interviews and all this other bullshit.[00:16:35]Like, you walk in, it's like, all right, dude. Like, alright, so go on the walk in and fucking make me something. Right? Like yep. Like, profession, like professional artists.[00:16:43]Like, there's no fucking place to go into be like, all right, we'll paint me something. Like that doesn't happen. Not just like, all right, go in and fucking what's his name, banksy or whatever. You're not like, getting a job. And like, all right, we'll go fucking paint something on the wall here.[00:16:58]It's just like, all right, there's the walk in. We got a whole bunch of shit. Fucking make it taste good and look nice. And then do that every single night, every single day for the remainder of your time here. Like that or better, it's judged on merit.[00:17:11]Like, what can you do that post today? That true cook thing. Like, all right, the new guy. I talk all this shit, right? That was great.[00:17:20]And then you fucking sync, dude, and then I'm bailing you out if I got to come and do your fucking job. Like, we have a problem. That was a great post. It was a good one. That's the thing.[00:17:33]It's become so obscene that they come in with this attitude just like, I need to fucking coddle you. No, I don't. I don't need to coddle you. Nobody coddled me. And I fucking turned out just fine.[00:17:43]Guess what? If you work the fucking fry and plancha station, you better be fucking prepped, because I'm not coming to do it for you. There is no cuddling in a kitchen. It's not. But, like, it's expected these days.[00:17:55]It's 100% expected. They think that people are just going to get, like, a little pat on the ass and be like, all right, it's okay, buddy. We'll get them next time. And that's not how it works, dude. It's just not.[00:18:06]These guys will come in, like, at 03:00 all fucking stoned or fucking working off a hangover from the night before. And I've already fucking I got home at one, I've been up at seven, hit the gym, and already got to work fucking 5 hours before you even decided to show up. Opened everything, the whole fucking line set up and nobody has to worry about shit. But that's not for you, dude. That's for me.[00:18:29]I don't do that shit for anyone else. I do it for me first. And foremost, this is what I need to do. And how close do you think kitchens, like true professional kitchens are to like, the military? Oh, they're fucking neck and neck.[00:18:44]They're right there. I know there's the whole brigade system and stuff that we work on. But I mean, for the most part, not too many kitchens still use that. Not anymore. Now he's going to be listening to this, but I'm going to say it.[00:18:58]We just had a guy leave. He's moved to Pennsylvania. And he's like he got hired as, like, the sous chef in this place in Pennsylvania. And it's like the guy that fucking hired you as a sous chef probably doesn't even understand what a real sous chef there's no concept of, like, those titles anymore. Like, you see the ads on Indeed.[00:19:15]It'd be like, oh, we're hiring a fucking pizza chef. No, dude, it's not a pizza chef. Like, you're a fucking cook. Like, you make pizzas. You know what I mean?[00:19:24]If you have an ad up for Domino's and you're fucking posting a pizza chef and you walk in and change your shit on Facebook and fucking Instagram and be like, I'm a pizza chef at Domino's, like, no, dude, you're a fucking robot. You're a useless robot at this point. It's not what it was. You don't start from the bottom and work your way up anymore. And it's not like unfortunately, it only goes so far.[00:19:47]There's very few restaurants where it's like, okay, that cook is really good. We're going to bump him up and you're going to be the sous chef. People go in and it's like you said before, it's just like, I just need to make ends meet. I'm just doing this because I have to pay my fucking outstanding Netflix bill or whatever. I can't go home and watch fucking House of Dragons unless I get these, like, 3 hours of overtime.[00:20:09]I don't fucking care about you and your house and dragons, dude. What have you done for anyone else lately? Hey, man, I need to pick up some overtime. My my only found's account was locked. Yeah.[00:20:19]Looks like so ridiculous at this point. Well, no, I asked the kind of the military thing because to me that it's like the line is like the trench, right? And I mean, it almost feels like the guy next to you is like your battle buddy. And I mean, I didn't serve any military, but that camaraderie that comes out of it as well at the end of the shift, I mean, it's like coming out of a firefight where it's just like, you just look at each other and like, fuck yeah, right? And you should be proud about it as opposed to looking at the guy next to you and you'd be like, one more shift like that and you're going to have a fucking knife in your side, dude.[00:20:55]Yeah, there's been plenty of night. It's like all those things have happened regularly. It happens constantly. It's like, dude, fucking how long? Six minutes.[00:21:04]Okay, well, your fucking six minutes is actually twelve, so you want to meet somewhere in the middle, like, let's figure this shit out. At least they told you six. Six is actually 1212 is 24. When I say how long? And your answer is melting cheese, I'm like, that's not a fucking time, actually.[00:21:22]How long? It's coming. It's coming. So is fucking Christmas, dude. Let's get that shit in the fucking window.[00:21:29]To me, I love the other 130 seconds. It's like, okay, well, 30 seconds means half of it's on the plate. I don't even see the plate down. Yeah. As they're like bending down to pull a burger out of the draw and fucking throw it like a frisbee onto the flat top, I'm like, come on, dude.[00:21:44]Like fucking nowhere close to three minutes, it's never going to happen. That's the how long? Two minutes. So is it working, Porterhouse? Medium well.[00:21:56]How long right now? As it's like, going in the broiler, I'm like, oh, come on, dude. Just say you forgot it. Just just fucking be honest, man. That should have been the first one off the ticket.[00:22:05]Oh my God. Sometimes, I mean, we get some crazy nights where it's just like it's Porterhouse, Porterhouse, Porterhouse, tomahawk, Tomahawk, tomahawk. And they're like, non stop. Just non stop.[00:22:18]So how much longer before chefs and cooks? I shouldn't say chefs, but eventually it will be chefs. But it cooks, replaced by robotics and AI. It's already happening some places. Oh, yeah.[00:22:37]I mean, fast food places. Yeah, it's happening. I know. White Castle. Yeah, white Castle is a bunch of McDonald's and stuff like that.[00:22:45]Yeah. Their friars are essentially all automated now. It's all robotic. They have that one. I think that robot is called Flippy or something like that that will cook burgers and steaks and shit.[00:22:59]I don't see it happening in like I don't think like, eleven Madison Park is going to get any fucking Flippies anytime soon. But there's going to be restaurants that are going to be like, probably the last man standing kind of thing, right? I could almost see it where at one point in our future where there's going to be restaurants that are all, it's robotic, there probably won't be a soul in it. Right? That person is probably like just the tech guy that's there to fix a robot if it breaks, couldn't tell you anything about it.[00:23:35]And then there's going to be restaurants that can be staffed with true cooks chefs, but there's not going to be any middle in between. I think that's pretty fucking depressing.[00:23:53]That's a really fucking depressing thing to think about. The thing is, like, people put like, their heart they put all of themselves into this job. And to think that someone is so fucking brazen and be like, oh, we're just going to cut the middleman out. We're just going to have this robot flip burgers and fucking cook steaks and drop fries or whatever. That was someone's fucking dream, you know what I mean?[00:24:24]And you just replaced it by a goddamn robot.[00:24:31]I've been seeing the writing on the wall for so long, where it was harder and harder, pre coded, just with product costs, right? Yeah. And I was part of a group, so we always had contracts in place. So I was paying like 1015 percent less than just the mom and pop place. So the larger your buying power was obviously dollars, the less you paid, which is I understand, but it's like, man, so all the places that need the help are the ones paying the most.[00:25:11]100%. It's already hard enough to stroke, the struggle to get by. And then so COVID happens, and they probably had bills racked up. And then we finally get out of COVID We kind of all right, things are somewhat stabilized, right? But that pricing is just fucking through the roof.[00:25:30]It's crazy. And then they raise your minimums, and then they tell you, I mean, we had a company in Boston that was like we were set up for like, three days a week delivery, and it kept, like, a good rotation of stock. And all of a sudden it was like, oh, we're not coming on Wednesday. The fuck you mean you're not coming on Wednesday? What do we pay you for?[00:25:48]Everything will be there Friday. I'm going to fucking need double that on Friday. It got so obscene where it was just like, oh, we don't have enough truck drivers. We don't have enough this. We don't have enough this.[00:25:57]Oh, here's the $80 fuel surcharge. Here's, this. Here's, tax on this, tax on this. It became insane. Not like the prices of the product through the roof.[00:26:08]Yeah, but you know what? All of your chain places, they're getting their deliveries. Of course they are. Now all of a sudden, the chain. People basically survive on serving fucking prison food.[00:26:21]Applebees is going to get a fucking delivery over, like, a place that gives a shit. And they're going to pay 20% less, if not less than that. And the price on their menu, you're going to look at it and you're going to be like, it almost cost me that to put it on a plate. Yeah. It's like, how are you supposed to compete with that?[00:26:43]Because now people are coming into your place and they're like, well, dude, why is your burger $15? I can go over here and get it for nine. And I've heard this. I've done some consulting and just working with some of these guys, and that's just how it is. We have a meat market, like, right down the street from us.[00:27:02]And they're great. And they're like they service all of Long Island incredible products. And they have this great burger blend. Literally. It's $5 to break it down.[00:27:13]It's $5 per patty just to put on the plate. So what are you left with a $20 burger at the end after you throw all this shit on there and then add like, slab bacon and this and that and all this, you know what I mean? And like labor and overhead. Like it all adds up. Yeah.[00:27:32]And who right now can go out to dinner and have a $20 burger when they just spent like $160 to fill up their gas or have a fucking $900 oil bill? The ones that came in for the two Tomahawks. Yeah, it's crazy. It's just not so bad. Yeah, but that's what I'm saying.[00:27:52]The longer this plays out, the more we're going to start seeing the more just the graveyards filled up with the mom and pop places. And the smaller restaurants, the medium sized ones will struggle to get through. But that's why I'm saying soon enough it's going to be all corporate chains operated by machines. And then you're going to have your standalones that are just going to be kind of the last of the mohicans kind of shit that are just going to be your true chefs. And there's always going to be just some of the stand outs and who knows, maybe some pop ups where it will be a thing again.[00:28:29]Underground dinner becomes like an actual thing. We're going rogue. Yeah, the whole thing. And like the ghost kitchens and shit that are popping up now. People want to rent space.[00:28:42]There's like a place down the road for me. I go on Grubhub and it's like and you look at the address. It's like three addresses for like the same one address for like three different places. Yeah. How is it even possible that's like a Boston market that's like three different chicken places out of one restaurant with the fucking get out of here.[00:29:00]They started doing that in San Francisco. They actually opened up. It was someone they opened just a ghost kitchen. It was a warehouse. And that's all they were doing.[00:29:10]I forget how many kitchens were in it, but at one point they had eight different restaurants that were executing just out of that. And that was their only location. It wasn't like, hey, some of them were like, oh, we're just going to do our take out delivery out of there so they can focus on the kitchen. Which was like, hey, that would be nice. Not have to deal with fucking take out delivery out of the restaurant.[00:29:35]But some of them are just it's amazing. It went over the top. I know. When COVID hit, I was still in Boston and nothing was open. Everything was shut down.[00:29:49]Everything was closed. So there was all these Bertucci's restaurants. They're like all over. It's like Olive Garden in New York. They're fucking everywhere.[00:29:59]But they were all closed. So then Eric Greenspan started that thing, mr. Beast Burger. And they were all working out of fucking. All the Bertucci, they were, like, basically paying the rent there.[00:30:11]Go in and serve takeout and send out burgers to everybody. And that's just what happened. And it took off and it just, like, escalated from there. Now everything's a ghost kitchen. Everyone's like, got some little second restaurant inside a restaurant selling basically the same food or like, different products or different wrappers.[00:30:30]To me, people are paying for a full scale, like, a full restaurant experience through a ghost kitchen. The quality is not going to be there. We all know that once you put something into go box, quality drops significant, right? Yeah. And then once you start adding on time for delivery and all that stuff, you're going to get maybe 10% of the quality that you started with.[00:30:58]Yeah. I think it just opens the door for more complaints. Well, yeah, if we run a restaurant, you have, like, nachos. I'm not even putting nachos on it to go menu. It's not even going to be an option for you to take on.[00:31:16]My chips are soggy yeah, I bet they were. What can I do for you every time? Can I get, like, a muscle pot to go? No, you can't, dude. You fucking can't.[00:31:26]That sounds horrifying. Go sit down in a restaurant and eat them. And thank you for listening to this episode Up Inside the Pressure Cooker. If you enjoyed this episode and feel like you're able to take something away from it, please go to Apple podcasts and rate and review us. If you don't use Apple podcasts, please follow us as well as share this episode with a friend.[00:31:51]This is a publication by Rare Plus Media, hosted and produced by me from Rare Plus Media and myself, Chad Kelly. Thank you for listening. Keep kicking ass.

Join Steve and Chef Joey Chavez as they talk about cooking, real estate, and creative vision. Even while playing football, Joey Chavez knows that he wants to be a chef. To be great at dishes, he knows he needs to be surrounded by the best and maintain it. While on the road to being a great chef, the pandemic happened, which shifted his routine of working more than eight hours daily to nothing. With nothing to do, he spent more time with his family, leading him to appreciate time freedom. As a result, he began spending his time discovering and learning how to live a lifestyle of freedom both in time and in finances. A discovery that led him to real estate investment. Combining his expertise in the cooking department and his skills in real estate investing, he set up and will be setting up unique real estate offerings that are bound to be a hot deal. If you want to learn more about what Chef Joey is cooking in the real estate arena, tune in to this episode, and enjoy!                    Outline of the episode: ·        [00:01] Intro ·        [00:50] How he got started as a chef ·        [05:11] Growing a family, real estate, and the pandemic ·        [10:15] Pivoting into a high-rate environment ·        [11:37] Building things together with your spouse ·        [13:50] The key difference between an assumption and a sub-2 deal. ·        [17:44] Off-market deals vs. market deals ·        [22:34] What's your Buy box? ·        [24:32] New projects and diversifying strategies ·        [28:13] The power of partnerships ·        [31:14] An event place and other different facets of the real estate market ·        [35:45] Finding deals and networking [37:15] Fire round   About Chef Joey Chavez Chavez, a Los Angeles native, attended Lamar University in Beaumont on a football scholarship. While earning his bachelor's and culinary degrees there, he worked at a local Pappadeaux's restaurant. That introduction to the restaurant world led to a job at Koi Sushi Bar in Beaumont, followed by La Truffe Sauvage, a French restaurant in Lake Charles. Chavez's mentors at La Truffe Sauvage encouraged him to seek employment with an international hotel chain which led to a job at Wolfgang Puck's Spago at the Ritz Carlton in Beaver Creek, Colo., in 2012. Chavez later staged in New York restaurants, including Le Bernardin, Per Se, 11 Madison Park, NoMad, Dovetail, and Masa. That work helped him snag a year-long training program with the Thomas Keller Restaurant Group in 2015; he worked at both The French Laundry and Bouchon. In 2016, Chavez was named chef de cuisine at the Vietnamese bistro OTD from the Slanted Door Group in San Francisco. He later worked at Caribou Club in Aspen and as executive chef at The Bygone at the Four Seasons Baltimore, where in 2019 he was voted Best New Chef from the Baltimore Sun's Reader's Choice Awards, and as an executive chef at Brennan's of Houston.   Resources: ● Hawaii Millionaires Mindset Blueprint ·           Chef Joey Chavez ·        Hidden Truffle Connect with The Cashflow Project! ●    Website ●    LinkedIn ●    Youtube ●    Facebook ●    Instagram

 From Coca-Cola to McDonalds ~ Artist. Entrepreneur. Author. Servant Leader CEO of "The Why Not Win Institute" :These are just a few words that describe Larry D. Thornton, Sr. You could also call him a game changer, teacher and team player.  Even though there are many words to describe Larry's prowess leadership, hearing his life story puts everything in perspective.Growing Up in the Segregated South to go to Game Changer was not without adversity BOTH socially & because of race perceptions, However, his Mom & Many Mentors taught him interpersonal relationship skills that helped him see a bigger picture  on solving obstacles so he & his team could become winners in Business & Life.Thornton's artistry and work ethic got him attention at Coca-Cola, both for the good and the bad. He had to figure out a way to navigate this new world, where higher-ups praised him but co-workers reminded him of his “blackness” by drawing a noose in his workstation.  He persevered by learning to appreciate and embrace diversity, people resources, and conflicting opinions. While his success grew at Coca-Cola, Thornton did the unthinkable: set out to be the first African American to own a McDonald's franchise in Birmingham. This thorny journey was peppered with threats, attempts to thwart his mission and a marriage he could not keep from falling apart. He absorbed the “try, try and try again” motto, and came to see that failure was a prelude to feasting upon the sweet fruit of success. Thornton made up his mind that he would spend each day on a mission to show his unbending gratitude for his life and its benefits by fostering a supreme attitude and maintaining consistency in vision, purpose, and an unwavering commitment to principles. Thornton's journey from Madison Park, Montgomery, has been a long one. “Why Not Win?” reflects on his most useful lessons and the anecdotes associated with them He teaches Success Principles of Leadership at his "The Why Not Win Institute" launched  with Dr. Zillah Fluker in November of 2018 and in the last several years has been delivered at more than 20 colleges, universities & corporations. Find out more at:~ LarryThornton.com© 2022 All Rights Reserved© 2022 BuildingAbundantSuccess!!Join Me on ~ iHeart Media @ https://tinyurl.com/iHeartBASSpot Me on Spotify: https://tinyurl.com/yxuy23baAmazon Music ~ https://tinyurl.com/AmzBASAudacy:  https://tinyurl.com/BASAud

Fastest 15 // Suspected rapist of Madison Park spa woman has been arrested // Biden bungles toast to France - or Frank // Hillary compares pro-lifers to Taliban // Don Lemon shamed for defending men's sports // GUEST: Dick Morris, former adviser to Clinton and Trump // Students at University of Cincinatti demand free laundry, call it a right // ASU students claim "walk only" signs are microaggressions towards disabled folksSee omnystudio.com/listener for privacy information.

A conversation on achieving the American Dream, thanks to having hope and learning life lessons in the town from where he came - hear Eric Motley join Michael with his book "Madison Park: A Place of Hope." Original air date 9 February 2018. The book was published on 14 November 2017.

This week on Unorthodox, we're digging in.  Benedetta Guetta, author of the new cookbook, Cooking alla Giudia, joins us to discuss the fascinating—and delicious—culinary history of the Jews of Italy. We learn that Jews are responsible for bringing the orecchiette pasta shape to Italy, that Jews taught Italians how to cook eggplant, and that the Jews of Italy made kosher prosciutto using goose (here's her recipe).  Barry Levenson tells us about the National Mustard Museum in Middleton, WI, which the former Wisconsin assistant attorney general founded to celebrate the condiment. He tells us about hosting the World-Wide Mustard Competition, the connections between Jews and mustard, and shares some of his favorite mustards, all of which are available for purchase through the museum's store..   Our Gentile of the Week is Eric Huang, the former 11 Madison Park chef behind the fried chicken pop-up Pecking House. He tells us about shifting from fine dining to pandemic pop-up fame and shares his thoughts on a few of the Jewish culinary staples he grew up eating at friends' houses.   We're excited to feature the second installment of Cook Like a Jew, from associate producer Quinn Waller. First she learned to make chicken soup, and today she's back to uncover the secrets of making homemade hummus with Liel. Join us June 16 at 5 p.m for “Can I Laugh At That?” a virtual panel discussion about comedy during trying times, hosted by Judy Gold and featuring Alex Edelman, Negin Farsad, and Mike Yard. Learn more and register at tabletm.ag/canilaugh.   We love to hear from you! Send us your emails and voice memos at unorthodox@tabletmag.com, or leave a voicemail at our listener line: (914) 570-4869. Remember to tell us who you are and where you're calling from.  Subscribe to our weekly newsletter to get new episodes, photos, and more. Join our Facebook group, and follow Unorthodox on Twitter and Instagram. Get a behind-the-scenes look at our recording sessions on our YouTube channel. Find out about our upcoming events at tabletmag.com/unorthodoxlive. Want to book us for a live show or event in your area, or partner with us in some other way? Email tabletstudios@tabletmag.com. Unorthodox is produced by Tablet Studios. Check out all of our podcasts at tabletmag.com/podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices

A Portland family who were living in Seattle while helping their daughter during her cancer treatment is seeking help locating their stolen U-Haul.Lynn Lashbrook loaded the 15-foot U-Haul on Monday while moving out of the Madison Park apartment that he and his wife were renting for the past year."I worked hard all day. I said to my wife, we have to go to the hotel and get a good night's sleep," Lashbrook said.The plan was to come back the next day to retrieve the truck and drive it down to Portland. Lashbrook took an Uber to where he parked the truck on Lynn Street, only to find it missing.LIKE & SUBSCRIBE for new videos everyday. https://bit.ly/3KBUDSK

Hi all. On today's show we travel to Washington Square Park, to Union Square Park to Gramercy Park and to Madison Park, but oddly not Central Park, or for that matter, Central Perk. Hey OOOO! Anyhoo, this week, my new job did a background check on me, so I did a background check on the background check people. The results should be quite interesting. The Ghostbusters, Afterlife review - PU, and remember, that's coming from the one guy that thoroughly enjoyed Coming to America 2. Also, a show and another awesome Monday Night - the only kind you can find here on Juskow in the City.

"Could there BE a better episode about coffee??" How about "The one where Morgan and Stacy talk about the new coffee shop, Madison Perk." Either way, you want to listen to this episode! Madison Perk Coffee Bar is the cutest coffee shop that just opened a month ago in the Madison Park neighborhood. (All my Friends fans get me!!)  When I sat down with Stacy to talk about the coffee shop, I learned so much about how she and her husband Patrick poured into making this a reality. From walking the neighborhood one day and thinking, "We need a coffee shop" to eventually saying, "Maybe we are the ones who should make it", there's not a dull moment in this episode! You can find Stacy and Madison Perk on Instagram HERE and HERE. Stacy also referenced this woman, small business owner, and my friend in Charlotte: Brandy Rheinschmidt Come be our friend! Find us on IG @queen_city_connect_podcast_ or email us at queencityconnectpodcast@gmail.com As we get going into these episodes it would mean so much to me if you would rate and review this podcast on Apple Podcasts or Spotify! By doing that, it gives more fun people like yourself an opportunity to hear the podcast. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/queencityconnectpodcast/support

Dust off your whiskers and grab a dish that will remind you of childhood! On this episode of Lasagna Time, we talk with theatremaker and food lover Nick Auer about creative authorship, artistic collaboration, food as aesthetic expression, criticism as creativity, that 11 Madison Park review in the Times, and what Pixar's Ratatouille has to say about art and personal experience. 

 From Coca-Cola to McDonalds ~ Artist. Entrepreneur. Author. Servant Leader CEO of "The Why Not Win Institute" :These are just a few words that describe Larry D. Thornton, Sr. You could also call him a game changer, teacher and team player.  Even though there are many words to describe Larry's prowess leadership, hearing his life story puts everything in perspective.Growing Up in the Segregated South to go to Game Changer was not without adversity BOTH socially & because of race perceptions, However, his Mom & Many Mentors taught him interpersonal relationship skills that helped him see a bigger picture  on solving obstacles so he & his team could become winners in Business & Life.Thornton's artistry and work ethic got him attention at Coca-Cola, both for the good and the bad. He had to figure out a way to navigate this new world, where higher-ups praised him but co-workers reminded him of his “blackness” by drawing a noose in his workstation.  He persevered by learning to appreciate and embrace diversity, people resources, and conflicting opinions. While his success grew at Coca-Cola, Thornton did the unthinkable: set out to be the first African American to own a McDonald's franchise in Birmingham. This thorny journey was peppered with threats, attempts to thwart his mission and a marriage he could not keep from falling apart. He absorbed the “try, try and try again” motto, and came to see that failure was a prelude to feasting upon the sweet fruit of success. Thornton made up his mind that he would spend each day on a mission to show his unbending gratitude for his life and its benefits by fostering a supreme attitude and maintaining consistency in vision, purpose, and an unwavering commitment to principles. Thornton's journey from Madison Park, Montgomery, has been a long one. “Why Not Win?” reflects on his most useful lessons and the anecdotes associated with them He teaches Success Principles of Leadership at his "The Why Not Win Institute" launched  with Dr. Zillah Fluker in November of 2018 and in the last several years has been delivered at more than 20 colleges, universities & corporations. Find out more at:~ LarryThornton.com© 2022 All Rights Reserved© 2022 BuildingAbundantSuccess!!Join Me on ~ iHeart Radio @ https://tinyurl.com/iHeartBASAmazon ~ https://tinyurl.com/AmzBAS

After years of sharing their favorites on every episode, Courtney and Bailey go back and reflect on all the things that are still their favs and the one's that aren't so good anymore. This episode is a reminder that as we evolve, some things are not useful in the present and it's ok to let them go.     PATREON:Support us on Patreon! Check out our Tall, Grande and Venti tiers.   Episode Notes and Resources:  Courtney's Favorites:  Quote from Hands-Free Mama … “Here's an idea … why don't we trust that everything will work out? And if it doesn't, then we'll decide our next step.” Stanley's Gram  Together Rising  Loveland Foundation  Marsha's Facebook Group  https://www.theskimm.com/ Ginger Salmon Salad  Cold Showers  Saje Natural Wellness Diffuser Blend Dream State  New York Times Crosswords  Project 333 episode where we go through Bailey's Closet  Sunscreen  Meditation Practice  30 Day Instagram Content Calendar Love Letters for our Patreons  Golden Coil Planner  Turning Off Likes on IG Tutorial    Bailey's Favorites:  Quote from Marie Forleo and her new book … “The most powerful words in the universe are the words you say to your self.” Milanote  The Petal Coop, a local flower company  Bamboo Washcloths  Megababe Hand Sanitizer  Crouton The Cow  Loungewear  Goodness Candles  The Bisell Spinwave Mop  American Royals  Zucchini Cake from 11 Madison Park  Crispy Vegan Potato Taco  Chocolate Fondue Set  Gardening Handbook  You Swim Swimsuit  FloDesk Email Marketing  Magnetic Bookmarks  Emily Mariko  Loop Living Planter  Beis Backpack  IKEA vase  Giant Water Bottle  Notion App    Books always pop up in our favorites. We recently did an episode sharing our top book from 2021. Check it out HERE:    If you are interested in sponsoring an episode of Soul & Wit, contact us here: soulandwitpodcast@gmail.com   Where you can find us: Bailey: @beautifuldetour or www.beautifuldetour.com Courtney: @bemorewithless or www.bemorewithless.com  

In this first portion of a two-part interview with Eamon Rockey, creator of Rockey's Botanical Liqueur, some of the topics we discuss include: How Eamon's childhood working in kitchens in Hattiesburg, Mississippi propelled him to the Culinary Institute of America and then into some of the hottest fine dining establishments in New York City. What it was like to take the cocktail program at the legendary 11 Madison Park and completely standardize its cocktail program by deconstructing ingredients and thinking like a chef. How to make a completely virgin spin on Milk punch that can be paired with any base spirit a guest might desire. Why milk punch can (and perhaps should more often) be approached as a cocktail technique or process, rather than a recipe unto itself What to say when Sasha Petraske of Milk & Honey asks you how you make simple syrup And much, much more This episode is brought to you by Near Country Provisions. If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.

Joey edited this one so all the failings are his and his alone! The Boyz are back to once again discuss Parks and Rec and steak as Da Gawd Babish makes a T-bone and big ass Porterhouse. But the real red meat of this episode (do you see what I did there?) is the discussion of Dave Matthews Band, 11 Madison Park and Joe's ideal meal. Send yours based on the below! Write in with your perfect meals: 1) Still or Sparkling 2) Chips + Salsa or Bread 3) Drink 4) Appetizer 5) Meal 6) Side 7) Dessert Like, subscribe, follow @gabwithbab on Twitter & @gabbingwithbabish on instagram and electronically mail us @ gabbingwithbabish@gmail.com

Oh boy this is Mats last pick for awhile good crack, terrible doc

 From Coca-Cola to McDonalds ~ Artist. Entrepreneur. Author. Servant Leader CEO of "The Why Not Win Institute" :These are just a few words that describe Larry D. Thornton, Sr. You could also call him a game changer, teacher and team player.  Even though there are many words to describe Larry's prowess leadership, hearing his life story puts everything in perspective.Growing Up in the Segregated South to go to Game Changer was not without adversity BOTH socially & because of race perceptions, However, his Mom & Many Mentors taught him interpersonal relationship skills that helped him see a bigger picture  on solving obstacles so he & his team could become winners in Business & Life.Thornton's artistry and work ethic got him attention at Coca-Cola, both for the good and the bad. He had to figure out a way to navigate this new world, where higher-ups praised him but co-workers reminded him of his “blackness” by drawing a noose in his workstation.  He persevered by learning to appreciate and embrace diversity, people resources, and conflicting opinions. While his success grew at Coca-Cola, Thornton did the unthinkable: set out to be the first African American to own a McDonald's franchise in Birmingham. This thorny journey was peppered with threats, attempts to thwart his mission and a marriage he could not keep from falling apart. He absorbed the “try, try and try again” motto, and came to see that failure was a prelude to feasting upon the sweet fruit of success. Thornton made up his mind that he would spend each day on a mission to show his unbending gratitude for his life and its benefits by fostering a supreme attitude and maintaining consistency in vision, purpose, and an unwavering commitment to principles. Thornton's journey from Madison Park, Montgomery, has been a long one. “Why Not Win?” reflects on his most useful lessons and the anecdotes associated with them He teaches Success Principles of Leadership at his "The Why Not Win Institute" launched  with Dr. Zillah Fluker in November of 2018 and in the last several years has been delivered at more than 20 colleges, universities & corporations. Find out more at:~ LarryThornton.comAll Rights Reserved © 2021 Building Abundant Success!! Join Me on ~ iHeart Radio @ https://tinyurl.com/iHeartBASSpot Me on Spotify: https://tinyurl.com/yxuy23ba

Born on the east coast, Dustin Wilson headed west to make his mark in wine at Frasca, Little Nell, and RN74, eventually heading back east as Wine Director of 3 Michelin starred 11 Madison Park. Dustin packed in working the floor to pivot towards wine retail creating Verve Wine in NY, SF, and now Chicago. He has raised money for No Kid Hungry through his Reboule du Rhone events and you know his face from the Somm movies as the only person in the first Somm movie to pass and become a Master Sommelier. Dustin Wilson, along with partner Chef Austin Johnson are about to open one of the most anticipated restaurants in NYC, 1 White Street.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.  

We have a great show today…Our reaction to the big news from 11 Madison Park in Manhattan // Tasty ideas for a fast homemade dinner, Tom and Thierry style // Celebrating celery root – in remoulade // Hot Stove Society goes off campus // What’s seasonal at the seafood market: Rockfish, halibut cheeks and spot prawns // Lara Hamilton from Book Larder tells us about favorite new cookbooks // Lastly, we will play Rub with Love trivia challenge. Rub with love: hand crafted, versatile rubs, sauces and marinades to give you more confidence in the kitchen! See omnystudio.com/listener for privacy information.

Jeremy Farrar, Director of the Wellcome Trust and covid adviser to the UK government, joins Christiane Amanpour to discuss the ongoing debate around patent waivers for covid-19 vaccines. Then WWII resistance spy and author of “My Name is Selma,” Selma van de Perre shares her extraordinary story of not only surviving Ravensbruck, the infamous women’s concentration camp in Germany, but how she fought back. Turning to another story of resistance, Charles Person speaks to our Michel Martin about becoming the youngest original member of the Freedom Riders at the age of 18, travelling from Washington DC to New Orleans on a bus in 1961. He reflects on fighting for desegregation in the South and his new memoir "Buses Are a Comin'." And finally, the famed architect and artist Maya Lin talks about planting a "Ghost Forest" in New York's Madison Park and what the past can teach us about the future. To learn more about how CNN protects listener privacy, visit cnn.com/privacy

Jay Anderson Jr. was shot and killed on June 23, 2016 in Madison Park by former Wauwatosa police officer Joseph Mensah. today we are Joined by Jay Anderson Sr. as he talks about the tragic events that happened that day and how it's impacted the family and the community as a whole.

Cooking In Marfa: Welcome We’ve Been Expecting YouBy Virginia Lebermann and Rocky Barnette Intro : Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City sitting at her dining room table, talking to cookbook authors. Hi I'm Virginia Lebermann and I'm Chef Rocky Barnette of The Capri and we've come up with a book called Cooking In Marfa: Welcome We've Been Expecting You.Suzy Chase: Dusty ranch land surrounding a tiny rural town near the Mexican border and an internationally renowned art mecca far off the beaten path is Marfa, Texas, 200 miles South of El Paso "with its ethereal high desert landscape, cavernous blue skies and views for 50 miles" as the artist Donald Judd once put it. Hotelier, philanthropists, and Ballroom Marfa co-founder, arts pioneer, Virginia Lebermann along with your partner, chef Rocky Barnette have written this wonderful tribute to your restaurant, The Capri but before I go on, let's talk about how Marfa put a shelter in place, right when COVID began and how has that affected you, and the restaurant and your life?Virginia & Rocky: We shut the restaurant March 17. Yeah. Officially started the talks on the 13th and we have not reopened. When we initially shut due to mandates, we had a big staff meeting or a series of staff meetings really and just came together and talked to everyone about how they wanted to handle it. Yeah, it was kind of a democratic process because we were concerned first of all, about their health and then second about West Texas in general and then third, we wanted them to be a part of the decision making process. And the general consensus was that we would ride this thing out as long as we needed to and just keep everyone safe. So that's how we handled it. So nine months later, they're on their second shelter in place. The nearest hospital is 26 or seven miles away in Alpine, Texas and that hospital has two ICU beds and two ventilators and the Midland hospital and the El Paso hospital have stopped taking transfers so it's been very, very touchy for that small town.Suzy Chase: The Capri was originally intended to be a cultural arts project housed in one of the three Adobe and steel army airfield hangers, which you bought in 2007, along with The Thunderbird motel across the street. Can you tell us a little bit about that?Virginia & Rocky: My dear friend, Fairfax Dorn and I had started Ballroom Marfa. We opened our doors in 2003 and we were bringing in artists from all over the world and commissioning new work and bringing people in to see that work. It became difficult to house people. And so I became a partner in The Thunderbird Capri Project and then ultimately bought everyone out. And we ran the Thunderbird hotel with the intention, really of focusing on housing artists for the Chinati Foundation, for Judd, for the Lannan Foundation for all the foundation projects that were bringing really serious people into town so that's how the motel happened and The Capri was actually a sister motel and we renovated it in such a way that it became more of an event space and we would have our first program there ever with ballroom was we had Sonic Youth come and play for a Chinati weekend. It was wild.Suzy Chase: Back in the day when things were wild. I love to hear your vision to connect the food to the region, to the culture and the design of the restaurant.Rocky Barnette: I think at the beginning, I guess with the food to the region is Virginia's mother has a ranch, seven miles West of town and going out there, there are still spots along the ranch where you can see where fires were built and there was a series of caves where you can still find arrow points and tools for grinding, cooking and cutting and so some of those have been carbon dated to be 10,000 years old. I'm like, okay, people were here 10,000 years ago. The landscape was a little different weather patterns are a little different, but what were they eating prior to dairy queen or, orSuzy Chase: Shoney's?Rocky Barnette: Um, so that started this line of questioning. And then Virginia inspired me greatly about this because she would say, well I used to live in Terlingua and down there and we would make prickly pear wine and we would make some bread out of mesquite bean flour and I'm like, what is all this stuff you're talking about? And so it just kind of opened up my mind to start trying to rediscover or reinvigorate a sort of way to eat in the desert without flying in seafood.Suzy Chase: Most cookbooks that are affiliated with restaurants don't mention the design aspect at all and that's one of the lovely things about this book is you describe it in great detail. How do you create spatial fluidity in a perfectly rectangular box? That's the question of the day?Virginia & Rocky: You section a little bit of it off because it's a large box. When we called Sean Daley, who is a very dear and very old friend to ask him to participate in the project. I had a little narrative that I had woven in my own head to share with him about where we wanted to go with the space and it was about the old mercantile stores on the border and in Southeast Texas, where I up were really the center of social activity for these ranchers and farmers. I think in the book, I say, you could buy a can of Folgers coffee and maybe a broom if things are flush and some twine to tie some things together, but really it was all about sitting on the front porch and talking about your neighbors and talking about the weather and that's sort of the feeling that we wanted there, a historical reference with some modern edges to the texture, to the materials.Suzy Chase: In the book you wrote. "There's a magic that bar stools can make when they're all lined up perfectly and make a sculptural statement."Virginia & Rocky: That is my Virgo coming out. I love to walk in to the restaurant and these beautiful turquoise leather bar stools in a line, make my heart swoon. If they're not lined up she starts twitching and screaming about centipedes. A part of the design too was that Sean Daly pulled a lot of colors from the landscape, like he pulled colors from not the foliage in the spring when it was bright and vibrant but the foliage in the winter when it was a little dull and so that would be some colors of the curtains and then they were brightened up by the barstools themselves. And so it's a really good contrast.Suzy Chase: Where exactly did you two grow up?Virginia & Rocky: I grew up on my family's ranch in Southeast, Texas on the Gulf coast, went to school in Austin, which is certainly the bastion of progressive thought in the state of Texas. So that's where I am proper Texans. I'm seventh generation. And I, well, I was born in Asheville. I was part of a military family. So I also lived in Fort Huachuca Arizona for four years, and then Fort Bragg, North Carolina, and then back to Hendersonville area and then went to culinary school, Asheville. So Virginia, you went to Nepal when you were 19. Did your family think you were crazy or were they all for it?Virginia Lebermann: They thought I had absolutely lost my mind. That was pre cell phones. So I would send a postcard home that would take three or four weeks to get there. They thought I was absolutely mad, but I went through a program with Brown University and it was a life changing experience on every level for me, as you might expect.Suzy Chase: Then in your twenties, you spent time in Africa and then you traveled around Europe and did all the things, but you say your travels in Mexico have always had the most profound reverberations for you. Can you talk a little bit about that?Virginia Lebermann: You know, I think that the antiquity that exists in Mexico is so much more vibrant to me personally than even the antiquities of Greece or Rome and it is on the same landmass that I grew up on. You know, you can sit on the back porch at the ranch and you're looking down into Mexico and that connection to the land, but then the real mystery for me of the Mayans and the Aztecs and what they were eating before the Spaniards came has just always been really exciting to me and I think it has to do with proximity a lot of it, you know.Suzy Chase: And you wrote in the book "out here you can drive for hours and often never see a vehicle, I find that thrilling" you wrote and I imagine it was the same way in Mexico.Virginia Lebermann: Oh yeah. And Nepal and Africa, there's definitely a thread. There's something that I love about that feeling that you're the first, albeit an illusion let's be clear, but that you're the first to be there sort of.Suzy Chase: Rocky, I want to hear all about Evelyn Juanita Barnette.Rocky Barnette: That was my great-grandmother. So I'm from Appalachia. Everybody starts procreating very young there apparently. So my mother had just turned 16 when she had me and so she was working a lot and still trying to go to school and so I was essentially raised by my great-grandmother for the first three years of my life and then from the time I was seven til she died when I was 20. And so she was an old Southern lady. She had 13 siblings, grew up in the great depression through every single war and she and my great-grandfather, the front of the two-story house was right on the highway and they turned it into a produce stand because it had a giant garden in the back, and that was their business. He was a mechanic across the street at a truck line, and then he, and she would both run the produce stand on a daily basis. So it was like a mini farmers market.Suzy Chase: Was she a good cook?Rocky Barnette: Yeah. Pretty good.Suzy Chase: Do you think that's where you got your culinary skills from your innate culinary skills?Rocky Barnette: Yeah, sort of like inspiration because my mother is going to be ashamed said this, but she's not the best cook in the world but I was inspired by my great-grandmother and what I started doing... She started getting sick when I was a teenager because she was old. So I started trying to recreate things that she would make before I went to culinary school.Suzy Chase: Before culinary school, your mom finagled a job for you at Shoney's when you were 13. Right. And Shoney's is so much better than Denny's.Rocky Barnette: Yeah. It's funny that that Shoney's that I've worked at then got bought out by Denny's and I was like, I don't want to work there anymore.Suzy Chase: So you made money to buy Nintendos and sneakers, and then you moved on to Chico Tacos and Henderson, North Carolina, where you were hired by the German owner, Kurt Markel, who sort of took you under his wing and suggested books for you to read. Then you made your way down to Mexico with a friend of the family's name, Ray who owned a fruit packing business, apple orchards, and a trucking line. Fast forward to your first culinary epiphany in Mexico. Can you tell us about that?Rocky Barnette: I think my only understanding of Mexican food at that time was like TexMex sort of things and even though I worked in what I thought was a Mexican restaurant for three years, but I was high up in the mountains, like the Sierra Occidental Mexico and we were eating beans every day and they were firing fresh tortillas at every meal and you would have a salsa or onions or something with it but when I was at home growing up with my grandmother your traditional Appalachian meal is pinto beans, cornbread, and chopped up vidalia onion and you wound up eating that a lot because it's inexpensive. So I felt right at home. I was like, well, I must be Mexican.Suzy Chase: So, this cracked me up. So you get back to North Carolina three months later and your mom is freaking out.Rocky Barnette: Oh yeah. So this was also the time when there weren't cell phones, no nothing there's no police, running water, postal service, phones, like you'd have to drive an hour down the mountain to use a payphone.Suzy Chase: Did she think you just died or something?Rocky Barnette: Yeah. She she was beside herself. She was like trying to call the national guard and they're like, yeah, we, sorry, can't help you.Suzy Chase: Oh, your poor mom.Rocky Barnette: She thought I was going for a week and I thought I was going for a week or two and then it turned out to be about three months.Suzy Chase: We just talked about how you started your culinary career at Shoney's. So did it blow your mind when you got the internship at the famed Inn at little Washington in Virginia?Rocky Barnette: It was so new and so refreshing and so foreign and so exotic to me that I was just so happy to be there, that I was willing to do anything that they told me to do like go wash the dog, wash somebody's car, go do this, polish this, work 16 hours a day. Yes, yes, yes. And I don't mean any of that as a bad thing. I was so excited to be there and I found it so thrilling, no matter how hard the work was or how long the hours were, because I'd never smelled things like that and never seen things like that. I mean I never tasted French butter before. My grandmother loved produce and she loved food and she was a great cook, but we didn't use fresh herbs in anything. I'd never tasted fresh herbs and I was 20 years old. And so I learned what they call the traditional brigade system it's like the chef is the chef and then everybody trickles down from there. And I was happy to have just been able to start anywhere. And I started as a dishwasher.Suzy Chase: Then you wind up catering shows at The Capri, really thinking about something that you could do for the community you wrote in the book, you had no courage or capital only compunction. How did the idea come about?Rocky Barnette: Well, I'd spoken to Virginia like a few years before, cause I was doing catering events for Ballroom Marfa or I'd like deliver some soup to her house. I had a job at the time, but it was boring to me so she started talking about how she originally intended to have a kitchen at The Capri and we talked about it and I looked at some plans and then we started dating and then she had a captain who could exact your plans. And she intended to do that. That's what I say. Yeah.Suzy Chase: Yeah. In the book Virginia wrote "eventually it all came together we had a classically trained chef on the loose in the culinary challenged town of Marfa we had a town with a lack of great restaurants and incredible adobe structure sitting empty without its next story, we had a match made in heaven" Virginia. Can you tell us about that?Virginia Lebermann: The Capri had been used for some music shows and things like that with Chinati Foundation and Judd and Ballroom, and then people had rented it here and there for events, but it's such a gorgeous building and sits on such a beautiful piece of property in the middle of town. I just felt like ballroom needed its extension and it needed to be a culinary extension, sort of a laboratory to think about where we live. And Rocky seemed like the perfect person, the force to do that with me.Suzy Chase: Like you two have complimentary super powers that when they come together, it makes for something crazy amazing.Virginia Lebermann: And that's very generous of you to say.Virginia Lebermann: Virginia, the subtitle of this book is Welcome We've Been Expecting You. And that phrase is sprinkled all throughout the book. What does that phrase mean?Virginia Lebermann: So that happened when I did call Sean Daley, our friend and designer of The Capri to tell him this crazy story of mercantiles along the border and what we wanted it all to feel like I spoke for, you know, seven or eight minutes. And without missing a beat, Sean Daley had just responded from dead silence to welcome we've been expecting you. And I said, yeah, you get it. And he's like done I'm on board. I want to be a part of it. So it's on the matchbooks that we have at The Capri. We kind of use it. It's the spirit, the essence of what we're trying to accomplish and what we're trying to have the space feel like that you walk in and you take that sigh of relief because you know, somebody is there who is interested in taking care of you.Suzy Chase: And I heard your drinks come fast, you don't have to wait long for a drink.Virginia Lebermann: You don't, we impress that on the boys for sure and the ladies.Suzy Chase: Virginia Food & Wine said you're at the heart of the more recent design and hospitality movement in Marfa. Do you think design and hospitality as a concept will change post COVID or do you think it's going to go all back to normal the way it used to be?Virginia & Rocky: I think that is such an incredibly profound and wonderful question and it's so hard to answer. I think it's what everyone in the restaurant business and the design world are. Everyone's talking about that right now. What has become superfluous? What is still sort of mandatory for the essence of our human spirit in terms of design and culinary endeavors. I have a handful of chef friends from restaurants throughout the United States at this point, and there's one thing that there's this epiphany that they've had where it's like, you know what? I kind of liked this model of people pre-ordering and then we go put it out on the sidewalk and they just like drive by and pick it up without stopping like logistically it's easier to control in a certain sort of way doing delivery where it's like the reinvention of the takeout window but at the same time, what you worry about is when you grow up in restaurants and you love going to restaurants, there's the possibility that, well, you're absolutely going to lose a bunch of restaurants that used to love to go to. And there's a possibility that if it changes too much, you won't be able to go to a restaurant in the way that you did before. And it's not a natural chain of evolution. I don't think it's good for restaurants like Daniel Boulud's restaurant at restaurant, Daniel in New York like I think those things have a purpose in life and Jean-Georges and La Bernadin but these places with these tablecloths, these things like 11 Madison Park has its place, but also every single dive bar and every ethnic restaurant in Queens, like everything has its place in the grand scope. But if it all becomes about the bottom line and how to control inventory and staff hours and all of that, then you've lost the community aspect and the human aspect. Can you imagine all of the ideas? The only design will be what kind of box you get your food? Right? I mean, all the ideas that have happened from the community of restaurants, the poetry that's been written, the paintings on the walls, restaurants and design, and all of these things are such a steadfast place. Spilling sauce on a velvet chair.Suzy Chase: I know I miss going to this bar here in the West Village and listening to the jukebox, sitting at the bar, talking to some rando who probably has an amazing story and listening to some Lynrd Skynryd.Rocky Barnette: Where are you going Blue Smoke?Suzy Chase: No it's called WXOU on Hudson.Virginia Lebermann: Fantastic. Well, I miss that too.Suzy Chase: There's that scene in the movie giant where Elizabeth Taylor is welcomed to town with a huge party of barbecued meat. What principles of West Texas hospitality do you to embrace?Virginia Lebermann: The largesse of it all. Though certainly the excess is a trademark style of any Texan who entertains. We talk about that in the book where you walk in and if, if you are a known quantity and loved by Rocky, he comes out of the plating room and has the entire restaurant clap for you.Suzy Chase: I love that.Virginia & Rocky: It's really fabulous and it is embarrassing and very warm and funny at the same time. That's really an appropriately posed question cause you say welcome to town. The last thing you want to do as a guest is to arrive somewhere and feel like, what are you doing here? So you want people to say here put this down your gullet, sit down.Suzy Chase: I saw the Donald Judd exhibit at MoMA last week and I got to thinking, did Donald Judd influence Marfa or did Marfa influence Donald Judd?Virginia Lebermann: I'm not a Judd scholar. So I'm always a little bit anxious about speaking to a few, simply about what I think happened with Judd but you know, he was influenced by the landscape. It was there where he had the space to create these enormous bodies of work and have them installed in a way that had a relationship with a forever landscape. And conversely, he put Marfa on the map very slowly. You know, when I first started going to Marfa as an adult who was sort of aware of the art world, the people who were there to see Chinati and the Judd installations they were from Germany, they were from all over Europe we never saw a Texan, hardly ever, and a flash of New Yorkers. It's been a very slow process. I mean, if you, if you're touched by the art world at all, you know who Donald Judd is. And so that in turn affects the tourist base in Marfa and the tourist economy there,Suzy Chase: The construction and design of this book is a work of art. Speaking of art can you tell us a little bit about the look and feel of the bookVirginia & Rocky: I happen to be holding in my hand right now. We were introduced through a friend, Jess Hundley who was sort of an external advisor and editor on the book. She's from Los Angeles and has worked on many, many, many books. And she introduced us to a designer called Brian Roettinger, who also based in LA and is actually quite famous for his album covers and wins Grammy's for those and we loved Brian's work. Then we asked Phaidon if they would break with protocol a bit and use a designer that we introduced them to and they very patiently and kindly said yes and so Brian came out to Marfa. I understand is quite different from many books where usually the designer is far away and perhaps doesn't ever see the space or the restaurant or the town or the region. And so Brian got to come out and this is where I think he created a journal. It's a travel journal, the quality of the paper Douglas's photography, which we haven't even touched on yet it's just amazing. The incredible food styling by Rocky Barnette but Douglas the photographer who is also a dear friend. It was a wonderful project because we were also close, but Douglas has a house in Marfa and he has become quite a famous photographer in his own right but did this project very much out of love for all of us and for Marfa and we worked on this photography for a year, we would work on it every time he came in to town just to come home from being on the road. So I think it has that feeling of, oh, it's very personal. Yea Doug is one of the most incredibly effective and professional people I've ever worked with.Suzy Chase: So Rocky, I'm dying to hear about your famous guac.Rocky Barnette: What do you want to know about it?Suzy Chase: Well, why is it so famous?Rocky Barnette: I don't know. I guess people really like it. I think, I guess it tastes good. I grew up mostly in Asheville, North Carolina, and there are a lot of vegetarian restaurants and they're really good and there's a lot of good produce around there. When I first started going to school, we were going to vegetarian restaurants or Mexican restaurants and I've learned about what foie gras was seared foie gras I was like why couldn't I do that with an avocado? And so then I was like, well, I'm here in Texas 20 years later might as well grill these avocados. And the strangest thing is that my Italian sous chef at the Inn at Little Washington, his name is Raphael De La Huerta is the one that taught me to make guacamole. I never knew how to make guacamole, but he taught me things like sneak a little cumin in and use some really fine extra virgin olive oil. And we'll maybe I'll add some extra lime juice and finally grill the avocados like my vegan foie gras dream and then it turned into guacamole and everybody wants to eat it all the time. And it's painful to have to produce. And in Texas, if you don't have guacamole and a steak, you're just in big trouble.Suzy Chase: I made your recipe for Watermelon Radishes with Habanero Vinegar, Aged Balsamic and Lime on page 100. Can you describe this recipe?Rocky Barnette: We started the restaurant in November and we started serving food in January. We're in the middle of the desert and the only thing that I could get that was like resembling a vegetable was watermelon radishes and we had habanero's and we had pickled watermelon rind that I've made before and balsamic. So it was like, well, I'm gonna try to recreate a carpaccio. It pretty simple in my mind, but it just turned out to taste pretty good. The locals got sick of it after about six months to a year. By June, still the only vegetable we can get is without mail ordering something was a watermelon radish, but it was just kind of a sort of take on watermelon on watermelon on watermelon in terms of a carpaccio and just trying to bring out as much flavor as possible.Suzy Chase: Now for my segment called last night's dinner, where I, you, what you had last night for dinner.Virginia & Rocky: So glad that I can tell the truth. I made Crab Fried Rice, my new thing that I like to do with Nantucket Bay Scallops. Now that we're not in the desert anymore for this moment. And Nantucket Bay scallops are in season right now. And so I use sushi grade rice, and then I just try and chop up every kind of vegetable that I can find and then folding in the crab meat. And then I like to cook bay scallops with just fresh parsley, butter and fresh squeezed lemon or pink lemons, which we had recently and I don't mean to be a show off, but, um, and I call the crab fried rice, the mashed potatoes and the Nantucket Bay scallops become the gravy and so you put one on top of the other and it's just really light and refreshing cooked in coconut oil and a lot of ginger and garlic and onions and everything kind of comes together if I do it right, and don't drink too much while I'm cooking. Suzy, I eat a lot of Rocky's food and that Crab Fried Rice, I can't believe it. We were at a friend's house last night and he was making it for Gordon and Gordon stood up after his first bite and marched into the kitchen was like, this is legendary. What is this? It's pretty special.Suzy Chase: So where can we find you on the web and social media?Virginia & Rocky: So we're @CapriMarfa on Instagram. And we do not have a website at all. We still use a quill pen. haha We're pretty simple,The Capri remains a secret.Suzy Chase: Well now I'm officially obsessed with Marfa. I cannot thank you enough for coming on Cookery by the Book podcast.Virginia & Rocky: We are honored. You are so sweet to have us. Thank you so much. And we are indeed honored.Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

The 10th Annual American Cider Association trade conference CiderCon will be held in Oakland California, January 28th through to January 31, 2020. This episode provides an overview on the following topics: Oakland weather in winter & What to wear How to get to CiderCon via public transportation and using BART to get around Oakland and San Francisco Where to find morning coffee and bagels Madison Park’s morning Tai Chi session in Oakland The Bay Area Cider Week Oakland graffiti on the Marriott Hotel where CiderCon will take place Oakland Marriott City Center where CiderCon is held 1 block from the 12 Street/City Center BART stop. 7 blocks (0.4 miles) to Crooked City Cider Tap House. 9 blocks (0.6 miles) to Jack London Square. Oakland Weather in late January Low 60s Fahrenheit, 15 Celsius Dress in layers and always bring a cap to wear as it usually drops down to the 40s in the evening. Transportation options BART or Ferry Service Via BART - aka the metro line Oakland Airport to CiderCon is 30 minutes - $2.60 one way San Francisco Airport to CiderCon - expect an hour ride - $2.60 one way Use Bart to San Francisco and to Redfield Cider Bar get off at the Rockridge stop. Redfield is a 500 foot walk from the Rockridge stop. Crooked City Cider And Taphouse is an 11 minute walk and there will be evening events through the week Jack London Square archway, within view of Crooked City Cider. Go here to board the San Francisco Bay Ferry Take a ride on the San Francisco Bay Ferry from Oakland to the SF historical Ferry Building The commuter ferry leaves form jack London Square, which is about a 12 minute walk from CiderCon. $7.20 one way $5.40 with Clipper Card - but you need to keep a balance of $5.40 on your card. Clipper Card https://www.clippercard.com/ClipperWeb/getTranslink.do Order online: https://www.clippercard.com/ClipperCard/order.jsf Buy in-person: Need a card right away? Get an adult card in person at: Many Walgreens, and Whole Foods Market stores and other participating retail locations Transit agency ticket offices and Clipper Customer Service Centers Muni Metro and Golden Gate Ferry ticket machines and SMART fare machines (minimum value required) There is a ticket machine at the Coliseum station, and at 12th St / City Center station. There is a Walgreens at the 12th St / City Center station. [ Looking back at San Francisco via the SF Bay Ferry. Morning Coffee and Bagels 5 min walk from the Marriott/CiderCon location to Awaken Cafe which opens at 7:30am to 3pm 10 min walk to Beauty Bagels Shop - opens at 8am - 3pm 16 min walk to Farleys Coffee Monday - Friday 7am-8pm, Saturday- Sunday 8am-8pm Clear you cider palate with some bitters via craft beer Along the way, 1/2 block off Broadway is The Trappist (Belgian & specialty beer cafe), Beer Revolution (bottle shop and tap house), Federation Brewing (brewery). Chat with Michelle McGrath, the Executive Director of the American Cider Association Michelle provides an overview of key speakers at CiderCon Get the Conference App - Attendify This app provides contact info for speakers, sponsors, and fellow attendees Check your reservation to CiderCon to get the code for the Attendify CiderCon program Check out cider events happening all week long during CiderCon Bay Area Cider Week begins January 25 and run through to February 1, 2020 Bonus Sightseeing Tip: If you have a car, take a drive to Almeida about 15 minutes from the Marriott and visit the USS Hornet. This is a fantastic place to catch the sunset with San Francisco in the background. The big battleships are quiet and you will find yourself right on the water with barely a person around. USS Hornet museum in Almeida, California. San Francisco can be seen in the distance. This is a powerful spot to catch the sunset, but you will need a car to get to this little know battleship area. It is super cool and puts you right on the bay with spectacular views. Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Over my career I have been an entrepreneur, software developer and enterprise software operating executive. I am currently a Managing Director with the Madison Park Group, where I work with engineering and manufacturing software companies, as well as robotics and IoT companies, on their strategy and execution for Mergers and Acquisitions. In addition, my practice […] The post “Investment Banking for Software, IoT, & Manufacturing” with Ralph Verrilli of Madison Park Group appeared first on Radio Entrepreneurs.

Netflix ist natürlich etwas, das auch an mir nicht vorbeigegangen ist. Ich habe mir also einmal überlegt, wie ich Netflix für mich nutzen kann, um Dinge zu lernen - also Sachen zu schauen, die mich voranbringen.  Tatsächlich habe ich sieben richtig coole Serien gefunden, die ich dir heute vorstellen möchte. Diese 7 Serien kann ich dir guten Gewissens ans Herz legen und dir versprechen, dass du hieraus so einiges für dich mitnehmen kannst!   Wir sprechen deshalb in dieser Episode daher über folgende Dinge:  Empfehlung 1: “Explained” - Aktuelle Themen, die das Leben beeinflussen.  Diese Serie besteht aus kleinen Episoden von 20-25 Minuten, in der Themen erklärt und unterschiedliche Meinungen angehört werden. Es gibt beispielsweise eine Folge über Milliardäre: Wie ticken die? Wie haben sie ihr Geld verdient? Was hat das Forbes Magazin damit zu tun? Warum ist z.B. Kapital interessanter als Arbeit? - Sehr, sehr spannende Themen und eine Serie, die Spaß macht! Empfehlung 2: Die 3-teilige Serie zum Leben von Bill Gates Wusstest du, dass Bill Gates - mit einem Haufen Bücher im Gepäck - immer für eine Woche verschwunden und an sein Haus an den See gefahren ist? Diese “Think-Weeks” haben ihm unglaublich geholfen. Wenn du die Zeit hast, Dinge zu überdenken, löst sich das meiste fast von selbst. Diese Serie beschäftigt sich mit dem gesamten Leben von Bill Gates und das sehr knackig. Hier geht es darum, wie er Microsoft gegründet hat, wie er es groß gemacht hat und in jeder Folge steht ein Projekt im Vordergrund, was er mit seiner Bill und Melinda Gates Foundation voran treibt. Dieser Blick hinter die Kulissen ist unglaublich spannend und du kannst vieles hieraus mitnehmen! Empfehlung 3: “Suits” - Höhen und Tiefen, aus denen du viel lernen kannst.  Von dieser Anwaltsserie werden die meisten schon etwas gehört haben. Ich persönlich habe aus dieser Serie extrem viel mitgenommen. So habe ich jedenfalls argumentiert, als ich an einem Wochenende eine ganze Staffel gesehen habe. Was ich aber sehr, sehr spannend fand ist, dass sie in jedem Fall Probleme für ihre Kunden lösen. Und was sehr spannend ist ist, dass viele der Konflikte außergerichtlich gelöst werden. Hier wird der Fokus darauf gelegt, alle Interessen aufeinander zu legen und die andere Partei zu schlagen - es geht in dieser Serie immer ums Gewinnen und Probleme vom Tisch zu bekommen.  Empfehlung 4: “Abstract” - Designorientierte Menschen aus jeglichen Fachrichtungen Hier sind Architekten, Fotografen, Schuhdesigner und etliche mehr dabei. Mir hat Design immer sehr viel Spaß gemacht. Fun Fact: Ich habe während der Schulzeit schon Internetseiten mit Photoshop gebaut und das hat mir echt Freude gemacht. Diese Serie macht insofern Spaß, als dass man einen Einblick in diese unterschiedlichen Welten bekommt. Hier sieht man, womit sich andere Menschen beschäftigen. Es ist eine schöne Horizonterweiterung, denn gerade diese kreativen Berufe machen unglaublich viel Spaß. Abstract ist wirklich eine tolle Serie, um einen Einblick zu bekommen, womit sich zum Beispiel Architekten oder Fotografen beschäftigen.  Empfehlung 5: “7 Days out” - Wenige Folgen, die dafür aber richtig Spaß machen! Die Idee dahinter ist, hinter die Kulissen zu schauen und zwar 7 Tage bevor ein großes Event stattfindet. Hier sind wirklich coole Sachen dabei. Hier gibt es beispielsweise eine Folge über ein Restaurant in New York - das 11 Madison Park. Da haben sie gezeigt, wie sie das komplett restauriert haben, 7 Tage bevor es losging. Dieses Restaurant ist unter den Top 50 Restaurants der Welt. Hinter die Kulissen dieses Restaurants zu schauen, war absolut augenöffnend und hat den Wunsch geäußert, da einmal Essen zu gehen. Es ist unglaublich, wie chaotisch es auch bei solchen Restaurants noch 7 Tage vor Eröffnung aussieht und wie perfekt es dann zum Tag der Eröffnung ist. Es geht aber nicht nur um Restaurants, sondern hier sind viele Dinge dabei, die man für sein eigenes Unternehmen übertragen kann.  Empfehlung 6: “Dirty Money” - Dubiose Vorgehen und Skandale von internationalen Großkonzernen.  Betroffene Opfer, sowie Personen, die für die Skandale verantwortlich sind, kommen zu Wort, um ihre Sichtweise der Geschichte beizutragen. Unglaublich spannend! Wenn du einmal die Abgründe der Wirtschaft sehen willst, dann schau dir diese Serie an! Es sind große Beispiele, wie der Fall von VW und seinem Abgasskandal, dabei. Wenn man hier hinter die Kulissen schaut, dann will man nie wieder einen VW fahren. Sie hier also vorgewarnt! Ich fand es erschreckend, was da herausgekommen ist. Man weiß nie, wie neutral diese Berichterstattung ist und es gibt bestimmt viele Seiten der Medaille. Hier gibt es noch ein weiteres Beispiel mit der HSBC Bank, die nachweislich das Geld aller Kartelle wäscht und damit auch Drogenkriege finanziert. Was hier beschrieben wird, ist erschreckend! Empfehlung 7:  “Formula 1 - Drive to survive” - überraschenderweise großartig! Nie in meinem Leben hat mich Formel 1 interessiert! Ich dachte immer, das ist die langweiligste Sportart, die es da draußen gibt - bis ich diese Serie gesehen habe! Diese Serie verfolgt die Formel 1 Saison aus 2018 aus der Sicht der Teams und der Fahrer der 2. Reihe in ihrem Kampf um den informellen Titel “Best of Rest”. Mercedes und Ferrari sind die zwei, die vorne dominieren und dann geht es um die Frage, wer dritter, vierter und fünfter wird. Was an dieser Serie so toll ist ist, der Blick hinter die Kulissen und das Unternehmerische dabei. Hier werden Unternehmer vorgestellt, die diese Teams sponsorn. Es wird der Konkurrenzkampf zwischen den Fahrern gezeigt - hier findet zwischen den Fahrern und auch zwischen den Teams richtiger Krieg statt! Außerdem sieht man, wie Red Bull in kürzester Zeit richtig groß geworden ist. Was ich hieraus für mich mitgenommen habe ist, in Saisons zu denken. So anders ist das bei uns nicht.    Warteliste für den Inner Circle Case Study Kostenloses Consulting-Training Roberts Webseite Robert bei Facebook Robert bei Instagram Kontakt und Interviewanfragen

Over iced coffee and crullers at Union Square Cafe in New York, Anne McElvoy asks restaurateur Danny Meyer about his recipe for restaurant success—from Michelin-starred 11 Madison Park to the fast-food chain Shake Shack. They talk about how #MeToo has changed the politics of the kitchen and why he would rather diners left smaller tips. And, when any dish can be delivered at the tap of an app, is there still magic in eating out? See acast.com/privacy for privacy and opt-out information.

Over iced coffee and crullers at Union Square Cafe in New York, Anne McElvoy asks restaurateur Danny Meyer about his recipe for restaurant success—from Michelin-starred 11 Madison Park to the fast-food chain Shake Shack. They talk about how #MeToo has changed the politics of the kitchen and why he would rather diners left smaller tips. And, when any dish can be delivered at the tap of an app, is there still magic in eating out? See acast.com/privacy for privacy and opt-out information.

Los Angeles - For the last thirty-five years, The RAZ Band has been recording and performing their own brand of original songs, entertaining audiences across the US and globally.    On March 30, 2019 Gonzo Multimedia will release the much anticipated new RAZ Band studio album “#9”. Produced by Badfinger legend Joey Molland, “#9” features eleven new RAZ Band songs. The first 1000 copies include a limited edition live EP, recorded in Los Angeles on December 8, 2018.    This past December 2018 The RAZ Band recorded their first live album performing songs from the upcoming “#9” album as well as their most recent albums “Madison Park” (2015 Roadie Crew magazine album of the year) & “The Best of RAZ 1984-2015”. The live performance will be included as a bonus disc with the release of their new studio album “#9”.   As Michael Raz Rescigno states: “I'm excited that our first live album will be released with our new studio album. album was a great recording experience and was recorded, mixed and mastered in ten months from the end of 2017 through Sept 2018. We're also very excited that Joey Molland sings lead vocals on two of the songs on #9. This is the first RAZ Band album featuring Joey singing lead vocals.”

When Pagels, author of groundbreaking studies of the Gnostic Gospels, was asked, “Why religion?" she found that her own life illuminates both why she’s made a career of studying religious texts as well as why religion itself still exists in the supposedly secular 21st-century. The daughter and wife of scientists, Pagels was taught to trust the rational, but she found herself attracted to religious music and rituals for how they engaged the imagination. After the loss of her five-year-old son in 1987, followed by her husband’s death in an accident in 1988, Pagels turned to religion for help in facing her grief and anger. Interweaving the fascinating scholarship behind books such The Origin of Satan and Revelations with her own experiences, Pagels’s memoir is as emotionally affecting as it is thought-provoking.Pagels is in conversation with Dr. Eric Motley, executive vice president at the Aspen Institute and author of the memoir Madison Park.https://www.politics-prose.com/book/9780062368539Learn more about your ad choices. Visit megaphone.fm/adchoices

Oh, the irony! We've been looking forward to the December issue all year, and then when it arrives (super-late, for Rob) we get...more pink. Can we please declare a new It color for 2019? J. and Rob unwrap a holiday surprise when Santa reveals the hottest seasonal decorating trend: not using red and green. Stuff your stockings with thumbprint cookies, pom-poms, pom-ginger cocktails, water bottles (sooo romantic!) and clothespin dolls--if you're lucky to get them at the craft swap party. J. shares another childhood trauma (it involves glitter) and Rob gets a little tearful (with laughter). Yet in the end, the guys make peace with this season of giving--10,000 spoons and butt butter for everyone! Look for this month's recipe tastings on YouTube! Signature cocktail: Pom-Ginger Shandy. Recipe tasting prep and end credits: Tim Lawton. Theme music: Bensound.com. End credits music by Lenny B and Madison Park. Visit us at www.couldbebetterpodcast.com and on Facebook and Instagram. Merry Christmas, y'all! See acast.com/privacy for privacy and opt-out information.

When Nicole Atkinson dropped her friend Shanann Watts off at home early one morning, everything seemed fine. But the next day, Shanann didn’t answer any of Nicole’s texts. Then Shanann missed her 10 a.m. doctor’s appointment. Nicole called Shanann’s husband, Chris, but he seemed kind of dismissive. That didn’t set well with Nicole. So she called the police. Then Kristin wraps things up with a murdering con man. In the post-recession era, Richard Beasley dreamt up a near-perfect con — one that preyed on men who were down on their luck. He posted a job on Craigslist that promised $300 a week and a two-bedroom trailer — all in exchange for watching over a 688-acre ranch. Applications poured in. But there was no job. Richard’s Craigslist ad was his twisted way of luring unsuspecting men to Ohio. And now for a note about our process. For each episode, Kristin reads a bunch of articles, then spits them back out in her very limited vocabulary. Brandi copies and pastes from the best sources on the web. And sometimes Wikipedia. (No shade, Wikipedia. We love you.) We owe a huge debt of gratitude to the real experts who covered these cases. In this episode, Kristin pulled from: “Murder by Craigslist,” by Hanna Rosin for The Atlantic “’Craigslist’ killer Richard Beasley sentenced to death,” Cleveland.com “Death sentence for Craigslist killer upheld by Ohio Supreme Court,” Cleveland.com “The Craigslist Killer: Richard Beasley” episode of Monster in my Family In this episode, Brandi pulled from: “A Secret Mistress Comes Clean & a Suspicious Bed Sheet Spotted from the Sky: How Chris Watts Was Caught” by Adam Carlson, People Magazine “Murder Suspect Husband Gave TV Interviews, Before His Arrest, Outside House Where Wife & Kids Likely Died” by Adam Carlson, People Magazine “Chris Watts case: What we learned from unsealed affidavit” by Madison Park, CNN “Timeline: Key dates in investigation of deaths of Shanann Watts, 2 daughters in Colorado” by Sady Swanson, Fort Collins Coloradoan “Court documents: Watts children found in oil well, may have been strangled” by Coloradoan Staff, Fort Collins Coloradoan “Chris Watts sentenced to five life terms without parole for killing pregnant wife, two daughters” by Blair Miller, Denver 7 News  

Jessica Leonard's worked in some of New York's most storied restaurants: Daniel, 11 Madison Park, the James Beard House, but it was her love of chocolate that inspired her to go out on her own. In February, 2018, she opened Miss Maude's Bar of Chocolates in her home state of Virginia. The name refers to Virginia native Miss Maude who came of age in the Roaring 20s and left home for the big city, to among other pursuits, find the world's best chocolates. Jessica's added her brand to that list. Find out more in our mouth-watering conversation with this enthusiastic, adventurous entrepreneur.

The weather is wonderful and the weekend is finally here, so get things started by listening to the 13th episode of Living Off The Land! The boys begin with an unexpected debate: are Girl Scout cookies good? To Dan and Jordan, this was an absurd discussion, but Paul has some choice criticism regarding the tasty treats. Triggers everywhere! Don’t forget to vote on this question on our Facebook and Twitter accounts! Our hearts were still heavy from that frustrating Cavs loss in game three the night before, but we still mustered some strength to discuss the situation. Spoiler alert: we’re not too positive, but hopefully the Wine and Gold prove us wrong and pull off a miracle. We moved onto reviews next, where we review Terrestrial Brewing Company, a beautiful brewery in Cleveland’s Battery Park neighborhood. It’s got good beer, amazing vibes, and a gorgeous view of the lake. You’ll wanna check out this review. To satisfy your hunger, Dan and Paul review a pizza place in Rocky River called The Mellow Mushroom. How does this place stack up to other famous CLE pizzerias? Last but not least, Paul tells us of a 1950s-style burger joint, Bearden’s, which is in Rocky River. Could this place have the best fast-food burger in the Land? We wrap the episode up with some reviews of Rocky River Park, the Crocker Park farmers market, a rundown of all the best bars to watch the World Cup in Cleveland, and information on the upcoming US Women’s National Team visit at FirstEnergy Stadium (June 12th). Don’t forget: this Sunday (June 10th) is the Taste of Lakewood at Madison Park, from 1-4PM: https://tasteoflakewood.com/.

Though his grandparents were his primary caretakers, Eric Motley was raised by a community. The author, former White House staffer, and Aspen Institute vice president says the townspeople of Madison Park, Alabama, taught him everything he needed to know about love and faith. Madison Park was founded by freed slaves in 1880, and Motley learned early about his heritage and legacy. While he cleaned graves and left flowers at the local cemetery, his neighbors taught him about his past. Racial injustice and segregation were part of Motley’s growing up, but instead of resentment he took on resilience and determination. Motley talks with Joshua Johnson, host of the national public radio show “1A” about how Madison Park is a metaphor for the ties that bind us in a politically divisive time. Find our sister podcast "Aspen Insight," by clicking here. Follow our show on Twitter @aspenideas and Facebook at facebook.com/aspenideas. Email your comments to aspenideastogo@gmail.com.

Eric Motley is an amazing man and gracious as they come. He grew up in the freed slaves' town of Madison Park, Alabama. From this beginning in the Black community, he rose to become a special assistant to President George W. Bush. Currently, Eric is an executive vice president of the Aspen Institute based in […] The post Eric Motley-episode 110 appeared first on Anita Lustrea.

Eric Motley is an amazing man and gracious as they come. He grew up in the freed slaves’ town of Madison Park, Alabama. From this beginning in the Black community, he rose to become a special assistant to President George W. Bush. Currently, Eric is an executive vice president of... The post Eric Motley-episode 110 appeared first on Anita Lustrea.

PLA's Brendan Dowling Talks with Eric Motley, Executive Vice President, The Aspen Institute about his new book, "Madison Park: A Place of Hope." Motley shares stories from his childhood and about the place he was raised, an African-American community established by freed slaves, and elaborates on how those experiences shaped his journey all the way to the Bush White House.

9a: Be Cautious When Pointing the Finger10a: Kids are Not Allowed to Have Best Friends Any Longer

Based on this story from Snopes.com

Privacy, Searches, Seizures and the Law The digital age is challenging the way our judicial system balances privacy against the needs of law enforcement. The Fourth Amendment of the U.S. Constitution states: “The right of the people to be secure in their persons, houses, papers, and effects, against unreasonable searches and seizures, shall not be violated.” Our devices, as well as cloud-based services like Dropbox, have revolutionized our concept of what information should be considered private. For example, in U.S. v. Graham, the U.S. District Court for the District of Maryland applied the so-called "third party doctrine". In that case, the court held that the Fourth Amendment does not protect historical cell site location data. Therefore, law enforcement officers do not require warrants to obtain access to that data. The court reasoned that the defendant communicated the data to a "third party", namely the cell phone provider. These technologies also pose significant Constitutional challenges. For example, who should set the standard of what constitutes a "reasonable expectation of privacy" in the first place? Should judges or the public determine such reasonableness? My guest today is Professor Bernard Chao --a professor at the University of Denver's Sturm College of Law, where he co-Directs the law school's Empirical Justice Program. Chao has written that, up until now, judges have had to guess about what constitutes reasonableness. Historically, judges have had to place themselves in the shoes of a hypothetical reasonable person. However, according to Chao, judges are now in a position to gather empirical data via public surveys.  This data has the potential to inform judges about what members of the public actually think constitutes reasonableness in a given context. Further, the demographic characteristics of most judges in no way reflects the far more diverse demographics of the population as a whole. Judges are often white, male and wealthier than the average citizen. Thus, their notions of reasonableness exclude other diverse perspectives. Indeed, some of Chao's research has shown that members of certain minority groups had higher standards of privacy than did the control group. Professor Chao is the lead author  of a forthcoming California Law Review article he is co-authoring along with Catherine Durso, Ian Farrell and Christopher Robertson entitled "Why Courts Fail to Protect Privacy: Race, Age, Bias, and Technology". Resources Denver Empirical Justice Institute HUGO Consulting Intellectual Privacy: Rethinking Civil Liberties in the Digital Age by Neil Richards News Roundup Uber, as you know, has a laundry list of controversies ... Susan Fowler a former Uber engineer, accused the company of fostering a hostile, sexual harassment  culture. Google is suing Uber for stealing trade secrets from its self-driving car unit, Waymo. Uber CEO Travis Kalanick has been caught on video berating an Uber driver.  The company has been hemorrhaging money, showing billions in losses, in quarter after quarter, despite revenue growth … Now, Covington and Burling Partners Eric Holder-- who is former President Barack Obama's former Attorney General-- and Tammy Albarrán are wrapping up an independent investigation they've been conducting on behalf of the company. It looks like Uber may be on the brink of requiring Kalanick to take at least a 3 month leave of absence. We'll know more when Uber releases Holder's report to employees on Tuesday. But the Board has already indicated that it would be accepting all of Holder's recommendations. One of the recommendations is to fire Emil Michael--Kalanick's chief deputy.  In the meantime, you can check out Ali Breland's complete summary in the Hill. -- Tony Romm at Recode reported that current FCC General Counsel Brendan Carr and former FCC Commissioner Jessica Rosenworcel are the two front-runners President Trump is considering to fill the two remaining Commissioner slots at the FCC. - The federal government is accusing yet another NSA contractor with leaking classified information to the public. Last week, federal agents arrested twenty-five year old Reality Leigh Winner, who had a top secret security clearance. The feds have accused Winner of sending information about Russian hacking activities to the Intercept--the online newspaper. She had served in the Air Force for 6 years prior to becoming a contractor at Pluribus International Group in Augusta, Georgia. The leaked documents revealed that Russia may have hacked a U.S. voting system manufacturer just prior to last year's presidential election. Madison Park has a full summary at CNN.com. -- Finally, Jon Brodkin reported in Ars Technica on comments made by FCC Chair Ajit Pai and Wisconsin Senator Ron Johnson on WTMJ Radio last week in which both Pai and Johnson called net neutrality a “slogan”. Johnson seemed to advocate for fast lanes (paid prioritization). But paid prioritization is a practice the Wheeler-era net neutrality rules specifically prohibits. The DC Circuit has upheld those rules, and the current FCC is now in the midst of a proceeding to overturn them. Brian Fung reports in the Washington Post that several tech companies including Etsy, Kickstarter, Mozilla, Reddit, Y Combinator, and Amazon will change their websites on July 12th to protest the FCC's apparent plan to reverse the net neutrality rules.

The O - Madison Park - Stay by Bathsheba Smithen

  We met our friends from the Dimmi and discussed some of the issues with the aggregator model as opposed to those who want to tell the story of their own Restaurant.   Many Restaurants are taking control of their marketing and their story and using the Free Online Restaurant Booking System and the Free Restaurant OnLine Ordering system. We talk about our plans to help a Restaurant that is kicking in $10,000 a month to keep their Restaurant going and how we are going to help them. Congratulations to 11 Madison Park, the World's Best Restaurant for 2017. We discuss why you may not want to be in the World's 50 Best, but you may want to be the best parent to your kids, and how your Restaurant needs to support that. Hard work - it is important to be doing the right work.  Too many people work too hard at the wrong type of work. Team work - building a great team and getting them working to help you is really important. Purpose - your purpose, that is what gives you passion, you need to maintain your passion for a long time, that purpose does it.   Leadership - Getting the team to work towards your purpose. Technical excellence - FOH, BOH - you need to be working towards excellence in all of the parts of your Restaurant. Always learning - Ana Ros is self taught.  She didn't plan to be a chef and has taught herself the skills to be the best Female chef.  That is an amazing story and should be inspiring to all restaurant owners. Persistence - Massimo Bottura's Osteria Francescana took a long time before it became popular.  You need to persist, knowing that you are on the right path. Innovation - We look at the role of innovation and the importance of failing and the easiest way that you can experiment with innovation and creativity. Have a listen to Chef's Table on Netflix, a great series telling amazing stories of these amazing Chefs.

Now in it's fourth year, the OBJ is getting back to the streets this Saturday, starting at Madison Park in Oakland. Right near the Lake Merritt BART station, if you're in the Bay, there's no reason to stay away. Omar, B. Free, and I talk about the comp, a few things that are resting heavily on our hearts, infighting, and other less serious topics. Huge thanks to our supporters on Patreon: Trudy, Dustin, Edward, Jose, Nate, Steve, Alexander, Zach, Basti, Jon, Levi, Sean, Brad, and Ivan. Like this episode? Interested in becoming a Patreon for as little as $1 a month? Click here. Don't forget to like our stupid Facebook page so you don't miss the latest episodes, relevant links, and updates about our growing list of guests.

The RAZ Band have been toiling in the rock and roll vineyard for longer than you might think. Dedicated to the coolest place to ever grow up, the release of Madison Park  introduces The RAZ Band to a wider mainstream audience and is their breakout album. Band leader Michael Raz Rescigno says: “I'm excited to get our newest album,'Madison Park' out. It's a diverse collection of music from the last few years of our lives. With the tremendous production of band members Joey Molland and Joe Vitale, we are looking forward to sharing our music with the world.”

Host Lisa Kiefer interviews Desi Mundo, aerosol artist and founder of the Oakland-based non-profit Community Rejuvenation Project (CRP). CRP has emerged as one of the most prolific mural arts organizations in the East Bay, transforming the role of the "aerosol writing" culture from neighborhood scourge to community benefactors through public projects like the ALICE STREET mural, the Funktown Arts District at the Parkway Theatre, and the San Pablo Cultural Arts corridor in Oakland.TRANSCRIPTSpeaker 1:Method to the madness is next. You're listening to method to the madness. A biweekly public affairs show on k a l s Berkeley Celebrating Bay area innovators. I'm Lisa Kiefer and today I'm interviewing Desi. Muno does, he's the founder of the Community Rejuvenation Project and Oakland nonprofit that cultivates healthy communities through public art, [00:00:30] beautification, education and celebration does. He has produced over 150 murals and is a leading policy advocate for public arts. Welcome to the program. Desi, you're cofounded or were you the founder of community? Speaker 2:I'm the founder of the community Juvenalian project in Oakland, CRP Bay area.org. Um, we're primarily based in Oakland, but we do murals throughout the bay. And [00:01:00] even throughout the nation we've done about probably closer to 200 murals in the past five years, primarily in, um, visible spaces, you know, and some murals in like schools and some murals that are not as visible to the public in general, but the majority community rejuvenation project. So I think in the beginning we were trying to find ways as aerosol riders to connect to the community and make our work be sort of respected [00:01:30] by the community for graffiti artists. Uh, yeah, the, I mean, graffiti is a derogatory term. Graffiti was a term given to us by the media in the 70s, uh, by people I, Norma mailer who wrote the original, well one of the first books called the faith of graffiti and I think that that's where they started applying that name to us. Speaker 2:But writers never said that. Writers called themselves writers because they were writing [inaudible], you know, I choose not to use that term. Um, because I've been taught by some of the older guys in New York that that's a derogatory [00:02:00] term to them. I grew up calling myself, you know, graffiti writer, where did you grow up in Chicago? And I always felt like we didn't want to kind of soften our identity and we wanted to hold down the, the rebellious side of our work, um, by calling ourselves graffiti and not calling ourselves aerosol artists or things like that. In fact, we were, we would say that I still somewhat believed that we were there first. You know what I mean? The writing was there before art was we, we're the descendants people [00:02:30] putting the artwork on the walls came way before it was put in a frame and kind of limited to the bourgeois. Speaker 2:And so we've always been artists for the people and we've been, you know, we connect back to the caves, we connect back to the Egyptians and the Aztecs and the, and the Celts. And they're always a message in your art. There's always a purpose. I think the, I mean writing is a culture. We definitely write different things in relationship to different time periods in lives. You know, people [00:03:00] pass away, people are born, we may do pieces that are dedicated to those people, but a lot of it is also personal identification and expression, personal definition of who we are. So I feel like sometimes there's like a, a demand from the outside that we create something that is, can be connected to by the larger public. And that's not always the purpose from the inside. The more political, yes. You know, they're trying to get something that they can understand. Speaker 2:And My, my brother and my [00:03:30] teacher Raven would always talk about, you know, this is like jazz. You don't have to understand it to know that it's beautiful. We actually do a lot of work to in our lettering to, to hide the true meaning for people that don't understand or are not willing to take those steps to decipher it. For us, the continued elaboration of the letter, sort of like the illuminated manuscripts, the infinite possibility of what the letter can be to continue to push the style to continue, continue to develop [00:04:00] who we are. We continue to elaborate and make it more and more complex, more and more advanced versus you know, Helvetica nation that we live in where everything is kind of homogenized and everything is very readable and everything is very palatable and everything does not have any, you know, cultural context within it. Speaker 2:You know, everybody's supposed to, you know, merge into this one culture instead of celebrate the diversity of all the cultures. You've been involved in projects that pose significant questions about the role of public art. Right. [00:04:30] Can you talk about your art in context of that? Say in Oakland? Right. The community rejuvenation project is a pavement to policy organization. So what that means is that we've been on the ground painting murals throughout the bay area for a long time. We've been, you know, involved in this art form for the past 20 plus years. We've been looking at it from kind of a holistic standpoint, from a public art policy standpoint, and we've been advocating to get more public art [00:05:00] onto the streets and into our communities and we've been creating best practices. We've been helping to advocate for specific legislation battling against the prejudice against the aerosol aesthetic, which is that literally stuff that's done with spray paint is treated differently than any other medium in Philadelphia. Speaker 2:It's illegal to do murals with spray paint in Chicago. It's illegal to sell spray paint within the city limits. So can you imagine [00:05:30] what it would be like if they banned the brush? They paint in acrylics or they said that you couldn't use your tool? That which is what we use to to survive, to sustain ourselves as professional artists. It doesn't matter. Again, in Philadelphia if the mural is commissioned, if it's permission or or if it's illegal, it doesn't matter. Anything though with spray paint is automatically illegal. We saw that even closer to home in Richmond, California where there was a group of artists that painted a [00:06:00] commissioned work on Paul's paint, decide the fact that they were paid to do this project. A local neighbor labeled it graffiti and because it was under that label, they were required to paint it out. Paul himself was actually threatened with a fine despite the fact that he had paid these guys to do this work on his business, which was probably his private business. Yeah. Which is probably, you know, helping to deter illegal vandalism on his property. We have a lot of these backwards laws that CRP has been calling out and challenging [00:06:30] and putting out alternative best practices that you know, city governments can look at and can consider when developing their approach to working with artists. Speaker 1:What is the proof? Is there any proof that it has actually stopped crime in areas or lessened crime? How are you proving that? Speaker 2:The the what we're, what we are looking very directly at is the role of murals in abatement. And what we realize is that murals actually do a deter ongoing [00:07:00] vandalism. So how do you know this will? Because when you paint the murals don't get vandalized as much. So you've been watching this for, so we use, we have, we have tons of case studies, but also the Department of Justice has actually come out with a report which recommended murals as part of an intelligent strategy for so-called graffiti abatement. From our perspective as aerosol riders, the top quality work is intended to go over lower quality work where we're supposed [00:07:30] to continue to push the envelope of our development with better and better work. So if you have less developed work, higher quality work is allowed to go over that. That's part of the unwritten culture, so it makes sense from both the aerosol standpoint and from the public art standpoint and we believe that murals are more cost effective than the ongoing abatement. Speaker 1:If you're just tuning in, you're listening to method to the madness. A biweekly [00:08:00] public affairs show on k a l x Berkeley Celebrating Bay area innovators. Today I'm interviewing artist Desi Mondo. He's the founder of the Oakland nonprofit community rejuvenation project, and there are some facts that we can point to. Worst. We do know a couple of things. Speaker 2:In 2000 the national abatement industry was $4 billion a year. That's across all the cities in America in 2015 it's a $17 billion industry. [00:08:30] So we have to consider how is it possible that you're actually deterring an activity, but the cost of you doing it is steadily on the rise. If the activity was being deterred, the cost would either stay the same or go down over time. But the abatement industry, despite being in effect since the 1980s has never conducted a study to determine whether or not it's actually [00:09:00] deterring people writing on the wall over the longterm. And what instead you have is a lot of these private consultants coming along and kind of acting as rainmakers. They, they tell you that they have the solution and we're gonna organize all these volunteers and we're going to have these big paint outs and vandalism will go down. Speaker 2:And it does for the short term that the people are organized, but you're not paying anybody it. The only way that this is cost effective at all is to, is to rely [00:09:30] on volunteer work. And then on top of that, as soon as the volunteers disperse it, things come right back up. So it's not actually cost effective over time. And basically what you're doing is pouring money into this black hole of lift paint off the wall that's painted again. Let's paint it again. And these laws are based on this prejudice against the aerosol aesthetic, which is a prejudice against people of color because it's assumed that the people that are doing [00:10:00] the writing, our young adults, our young people of color, there's a natural prejudice that assumes that those folks are involved in gangs rather than just being top quality. Speaker 3:And so your experience has shown otherwise. Speaker 2:Absolutely. There's some, obviously some aerosol riders that are gang members, but it's not a requirement, you know, and it's is not even the majority of the people that are doing it. Everyone's going to be an individual so you can't speak for an entire group and put a blanket statement. Basically what the current laws are saying is that if there [00:10:30] is some writing on your property that is illegal, but there's no requirement beyond that. So if you paint out a little orange square on a red wall, that's legal, you can even kind of paint everything out in the shape of what was written there before it. That's legal. The colors don't have to match. It can look completely ugly. It's obviously that there's been that there's been vandalism there in the past, but as long as the aerosol name is not on that wall, it is considered legal and [00:11:00] acceptable by the city government. So it's not a question of like quality of the aesthetic is long as the name is gone. Again, we see those extreme cases of Philadelphia and Ri and Richmond where you know, you literally are, even if it was permission and commissioned, it's still illegal. It's still not allowed. Speaker 3:Well, let's talk about some of your projects. Okay. I've seen your Alice Street project in Oakland. It's gorgeous. Can you talk about how you go about doing something like that? How do you produce a project like [inaudible]? Speaker 2:It's a very, [00:11:30] it's a very long and extended process. Alice street connecting back to our conversation started as an abatement strategy. So we talked to district three. Lynette McElhaney is office and they pointed us at some of the most problematic walls in their district, which were these walls at 14th and Alice Street. You know, I'm not from Oakland, but I've lived here for a long time. I looked around when I went over there and I was like, man, this is, there's [00:12:00] some really powerful organizations or some really deep history around here. I want to be very careful in terms of how we approached this project because there's not necessarily a requirement to engage the community in these mural projects, but there's so much important history in that area that to not engage the community is doing a disservice to the community. So we went back and we got some funds to film some interviews. Speaker 2:We take your money [00:12:30] primarily from the city at the beginning. Um, but then we went out to some private foundations, East Bay community foundation, and then later to Zellerbach Foundation and the ochin naughty foundation and East Bay community foundation has a, a one to one match requirement and it cannot be matched by another organization. It has to be matched by individual donors. So we reached out, we created a Indiegogo campaign, which is a crowdfunding platform and [00:13:00] we matched $8,000 from over a hundred contributors who are excited to see us both create this evolving documentary. Did you start to meet our project? Always knowing that you were going to do a documentary film about it. We knew that we wanted to talk to the community members and get, get their history and get their perspective and really make sure that this, this piece reflected the history with the cultures of the people in that area. Speaker 2:Because we knew that it was a powerful place. So [00:13:30] when you went to get your funding, your request was that you were going to film this as well? We were going to film interviews and it was very small. It was not like we did not see the scope of the project at that point. It was not fully fleshed out. Once we started talking to people in the community, you know, we knew it was big. We didn't know how big it was. So what are those communities? So there's two primary locations that we were, you know, kind of working with, and that's the hotel Oakland, which [00:14:00] has had many different kind of identities throughout the years. It's one of the oldest hotels in Oakland that had just had his hundredth anniversary in 2013 so it was built in 1913 it's housed presidents. It's, you know, it was a hospital during World War Two, uh, and now it's home to low income Chinese seniors. Speaker 2:It's a senior home and it's really a unique model because it's, they've created all these village groups to keep the seniors connected together and builds the [00:14:30] community and it makes people have those connections and have a happy kind of violate of their, their days, autumn of their days. And it's also at the edge of Chinatown. 14th street was always kind of the border for Chinatown, although we found out that Chinatown had moved three times and I think Chinatown was burned down once and people were just forced out the second time. It ended up, you know, below Broadway and towards the estuary at 14th all [00:15:00] the way to Jacqueline and square. Then the Chinese exclusion act happened in 1882 folks were not allowed to move out of that area all the way until actually the 50s or the 60s. It was in the African American community also experienced something like this with red lining. Speaker 2:So folks were actually forced to live in West Oakland and banks would not give them mortgages to buy their own property. So it was, it was really difficult for people to actually accumulate property and that type of wealth that that property brings with it [00:15:30] until those laws were also found to be illegal around the, around the same time. And we in that connects back because the other building that we were really looking at was the former Alice arts center, which is now the Malonga Casquelourd center for the arts. And that's kind of kitty corner to Hotel Oakland. And that's home to a lot of drumming groups. And yes, African jamming. It's, yeah, a lot of, I mean a lot of different artistic groups, primarily African and African American from contemporary to [00:16:00] traditional. Um, but it's also Ho home to access dance and Leeka, which is a Filipino dance group and it's just so many other amazing groups. Speaker 2:It started out as a women's building, I believe around 1927 and it's also had a lot of different lifetimes. And it was actually the eighties before it was converted to the Alis Art Center and it started to how's all these different artistic groups? And so we talked to a lot of different community members. We got a little bit of the story [00:16:30] of the pre Alice arts days with everybody's dance center and history of how uh, these master drummers and dancers came to America. How they were brought here by Catherine Dunham, how they kind of created the center for African culture in the United States. The stories are just really those two major stories to Chinese and the African American cultures right next to each other and not necessarily always connecting because there's these language [00:17:00] barriers because it's just two completely different cultures. They have connected in in many ways. Um, but not, uh, not a huge overlap. Speaker 2:We wanted to do something that reflected both of those communities. So you got the stories, we, and then we do actually that did the art or that was primarily myself and my painting partner, Poncho Pescador. But the story we tried to, we had to look for where's the common thread. And so the common thread was [00:17:30] displacement and cultural resiliency against that displacement. How do you maintain your culture? How do you keep things active in the face of constantly either being forced into a location and not allowed to move out of it, or once you're allowed to move out of it being forced out of it. As we saw in west, as we saw in Chinatown with the building of the eight 80 freeway, the uh, Lake Merritt Bart Station, Laney College, and now there's all this new development. Exactly. So w w you know, we're, [00:18:00] we're seeing another displacement happening through gentrification and that's kind of the unifying theme. Speaker 2:And, and that's what connects it to what's happening right now. Oh, of course. We had to go back to the original people. The first people to be displaced were Aloni people. So we also incorporated some more Loney images into the mural, but we haven't actually gotten a chance to interview Tony Serta who's on the wall, but he's actually the chief of the Aloni tribe that actually came from Oakland and was displaced all [00:18:30] the way down to Pomona. We did get to speak to his grandchildren who came by the wall through one of our friends, a Luther kind of Lariya and they all did interviews at the mural in front of the picture of Tony that we had painted. So there's this kind of ongoing displacement of peoples in this kind of cycle of displacement and then connecting to the gentrification that's happening in Oakland now, and that was kind of the theme that we saw connecting folks is the attacks, but also the resistance to those attacks and what, [00:19:00] what's that meant to the community and of course we wanted to focus more on the celebration of the resiliency versus the destruction of you've completed this film. Speaker 2:We're at the end of production, but we're not done producing, so we're still shooting some interviews. We're still collecting some footage and then we're going to go into full on post production. Speaker 1:It sounds like your goal is to get this out to a wider audience where this same thing is happening in other cities. Right, Speaker 2:because gentrification is definitely not limited to Oakland. [00:19:30] We see this in Brooklyn, we see this in the Bronx. We see it in Detroit, Chicago, just so many communities are being uprooted and pushed out by various forces in Chicago is the University of Chicago buying up all the land and renting it out to students and, and developing it for kind of a more affluent community in Oakland. We're seeing the tech industry moving in here in Brooklyn. We're seeing, you know, the traditional African and you know like Chicano communities, but Puerto Rican, Dominican, all [00:20:00] of these different people descended from indigenous communities throughout the Americas being pushed out in favor of more affluent people. Um, more white people in general. And so this theme of gentrification and the stories of, of displacement are happening throughout the United States and happening throughout the world. That is really what connects the story of this location to everything. Speaker 1:How much wider problem you're listening to method to the madness on k a l x, Berkeley. How does a mural really [00:20:30] change anything? Speaker 2:One of the things that we experienced at the wall was that people were buying up properties route us, including one of the walls that we were painting on and kind of thinking that they were going to move into an empty space, not recognizing that there were established cultures and established communities already there. Folks are showing up like we're going to do this great benefit for the community by creating artists lofts and a gallery and it's like you're right next to one of the largest artists communities and the Malonga Casket Loris [00:21:00] that includes artists housing. So you're not, you know, you're not doing anything new. You're sort of attempting to reinvent the wheel because you don't know that the wheel already exists. By having a mural there, we were able to tell these folks, listen, there is a community here and you need to come in respectfully and make relations with the existing community rather than showing up and kind of pushing an agenda that, you know, sounds really great, but at the same time [00:21:30] doesn't acknowledge that there's already things going on. Speaker 2:I mean, you know, it's great to create artists housing and places for arts to create their work. That's, you know, that's a noble idea, but you need to recognize that there's all that's already happening. Trying to educate people about diversity of culture. I think we're trying to put people in contact with the people who are creating that art and acknowledge that there's a history there. I think that the people that should be doing that education are the people who [00:22:00] are there themselves, that we're hoping to create a bridge between that so that when people, we understand that there's these waves of people that are going to come in, but it's how you step into a community. That is the big issue right here that we want to see people show up respectfully, show up, humbly show up and want to connect with what's existing versus displace what's existing. Speaker 2:And a lot of that displacement starts with a lack of acknowledgement that it's even there. In the act of gentrification, [00:22:30] there's this obliviousness, oh, I see an abandoned lot where this, these walls that are kind of, you know, not well taken care of. I could do whatever I want here because it looks like it's run down and that's so that's kind of this connection to, again, the perception of blight, the perception of things not being maintained as an excuse to come in and and put whatever you want. The film is just asking the questions, but overall I think as an organization we want to ask the question around can [00:23:00] we have development without displacement? How do we build up communities from within rather than pushing folks out? I mean I've had conversations with folks where they really feel like the only way to reduce crime is to kick people out, is just to move people away. Speaker 2:The only way to to beautify neighborhoods is to move the people I know. I just, I can't believe that. I don't agree with that. We need to create infrastructures and we need to create support systems for the people that lived there in relation to the Malonga center [00:23:30] and all these incredible organizations that exist within their, all these incredible communities that that reside there is that is not fully acknowledged by our city. The city has taken some steps to support and keep those folks there on some level. But this is the first mural that I've seen in Oakland that's acknowledging a lot of the people that are on that wall. And those people are internationally [00:24:00] recognized. Um, they've had made a huge contribution both of their culture but also to the culture of the city of Oakland. And they don't get that recognition here. I really feel like the men, that, the stories and the, the, the work that's been done in Oakland needs to be celebrated on such a larger level. Speaker 2:And the people who've already done that work, the, the, the Dia Monte Chorus, the access dance, the dimensions, dance theater, people like destiny Mohamed, [00:24:30] the, the whole Somba community, the Sama funk community, the, the full gonna Rope Oz. All of these people that, when you think about the bay area, you kinda like, you remember these images of carnival, of drumming and all that stuff. But those folks really need to be kind of put out there, remembered, acknowledged and, and yeah, remembered but remembered in the presence still here. They're still doing, I mean dimensions, dance, theater had like four generations of people that have been passing through it that you're seeing great-grandmothers dropping off their great [00:25:00] grandchildren to keep doing what they've been doing. And it's, it's incredible. Speaker 3:You sound so passionate about all of this and I wonder, did something happen in your life around gentrification or displacement where you grew up in, you grew up in Chicago, I mean, where, where did you get this passion to do something to such a difficult thing? Speaker 2:We are going through gentrification in my neighborhood and my neighborhood was already somewhat middle-class, but because um, Obama kind of built up his, [00:25:30] you know, legacy out of my neighborhood in Chicago, you're seeing a displacement of any of the working class aesthetics in favor of university aesthetics. Um, in Hyde Park work, which is where I'm from, they're talking about building the Obama presidential library there and there's literally not even the, there's like a private police officer on every corner for anything suspicious and it's really kind of a, a sterilization of my neighborhood and it's really sad. I don't think that that really drove me [00:26:00] as an artist though. I mean it's, it's sad to go home and, and see the landmarks that you grew up with changing and being taken away, especially in favor of what they're putting in there, which is a lot more corporate, a lot more cookie cutter and a lot less personal. Speaker 2:It doesn't have that history to erasing that history is always difficult to witness in the places that you grow up and they're just building over your memories. And all of my murals that I didn't growing up in Chicago have been destroyed. Some of them destroyed [00:26:30] illegally and that's difficult to, to deal with those early works that I worked on and developed and trained on because when I was a kid I would, you know, get together with older artists that and very intentionally ask them to train me. Those works lasted for a long time. Um, but they're gone now. Coming from a movement that began on the subways and every single subway has been painted out, you know, we would lose works that we did the same night that we did them. So we have always had a sense [00:27:00] in the aerosol community that nothing is permanent. At the same time, you still kind of hope to see some of those works. Speaker 2:Particularly like the more elaborate pieces, the more monumental pieces you wish that they would stay. I think part of that expectation that you're gonna be erased, no one comes from the rebellious nature of doing it without permission. But at the same time it comes from the fact that that folks are constantly being attacked and expected to be [inaudible] in the battle against extermination. [00:27:30] And that's particularly true for the communities of color that pioneered this artwork. You know, as you know, a white person, I have a lot more privilege around that. But nonetheless, being involved in this particular art form, you know, like there's that mentality that things are gonna be erased. So on some level I think that's kind of where the fight to, to maintain ourselves. And I think also that we really want to sustain ourselves. The bigger picture is that we want to continue to be able to create new works [00:28:00] and we want to actually have the capacity to to Redo old works instead of just having them erased and removed from the collective memory. Speaker 2:If something's fading or something's damaged or even if someone happens to vandalize a mural, which does happen, we want to be able to come back and create new works on top of that and we believe, and I think that we can prove that it's actually more affordable to do it that way. It might be cheaper to paint out those walls again and again and again on some level, but you're not getting [00:28:30] anything for it. Imagine the person whose job is to paint out these walls. What do they show their children at the end of the day? A bunch of blank walls. And so investing in the culture, investing in telling the stories of our community has value by itself. And we've seen, one of the interviews we conducted with Roy Chan is that it's actually these, these projects have actually been used to protect the existing communities, not just the work that we're doing, but he was telling us about how the Oakland Chinatown oral history project used its, its stories [00:29:00] to connect the Tai Chi community at Madison Park, which is right across the street from the Bart Station. Speaker 2:And those folks, once they connected, they rallied and helped stop the development of a new Bart headquarters right there, which would have displaced that incredible Tai Chi community that so many people you know, think about when they go by Lake Merritt Bart station. So I think that there's a capacity within our work to really support and maintain communities in the face of the ever present threat of displacement. Does he help with people [00:29:30] get a hold of you? Do you have a website where the organization is community rejuvenation project? And we're at CRP bay area.org facebook.com/crp bay area or Twitter. We also see our p Bay area, Instagram, CRP, Bay area. We kind of keep it, you know, the same. Um, Speaker 1:well, thank you for being on the program. We're looking forward to seeing your film about Alice. All right, awesome. You've been listening to method to the madness. You can find [00:30:00] links to this and previous podcasts on the Calex website. Tune in again in two weeks at the same time. Have a great weekend. See acast.com/privacy for privacy and opt-out information.

Been very busy lately, but had a moment to create something to help brigten your holiday. Enjoy! Song listing: Madison Park - Winter Wonderland Lenny B, David Verbist - Feliz Navidad Flagman Djs - Christmas Christmas DJ Spen, The Muthafunkaz - Our First Christmas Paul T, Clinton Carnegie - Jingle Bells Eric Kupper - Silent Night Santa Claus - Merry Christmas Bobby D'Ambrosio feat. Jamelle Jones - O Christmas Tree DjPope, Charles Dockins, Adrian Blu - This Christmas (A Soulful Holiday) Norma Lewis - I Believe in Father Christmas DJ Spen, The MuthaFunkaz - Rock The Bellz Mariah Carey - All I Want for Christmas is You Kristine W - Oh Holy Night Roller Disco Orchestra - Jingle Bell Rock Kristine W - Hard Candy Christmas Darlene Love - Christmas (Baby Please Come Home) Joe McElderry - Last Christmas Mariah Carey - Oh Santa! Bananarama - Baby It's Christmas Christina Aguilera - The Christmas Song Mariah Carey - Joy To The World Various Artists - Hallelujah! Happy Listening,

01. Aquareef - Mirror Edge (Original Mix) [Mistique Music] 02. Madison Park & Beechkraft - Sunrise (Bianco Soleil Remix) [CDR] 03. Incognet - Anna (Sezer Uysal Remix) [Phontaste] 04. Mike Duz - Turning 15 (Original Mix) [Balkan Delights] 05. Arty - Open Space (Original Mix) [Anjunabeats] 06. Boxer & Forbes - Getting Closer (Hanski Remix) [Infra Progressive] 07. Chris Goy - Turn It Up (Original Mix) [Lange] 08. Nifra - Ransvik (Original Mix) [Coldharbour] 09. EDU - Star Stabs (Erick Strong Remix) [Infra Progressive] 10. Arty - Gentle Touch (Juventa Club Mix) [Enhanced Progressive] 11. Armin Van Buuren - We Are Here To Make Some Noise (Antillas & Dankann Remix) [Armada] 12. Dash Berlin Feat Chris Madin - Silence In Your Heart (Antillas Remix) [Aropa]

not the ordinary holiday fare...lovely groovy and most happy...enjoy 1. Angels We Have Heard (J.A.C.E.) 2. 'Twas the Night Before Christmas (John Crockett & Dave Tobon feat. Natalie) 3. Dance of the Sugar Plum Fairy (John Crockett & Dave Tobon) 4. Winter Wonderland (Lenny B & Madison Park) 5. Our First Christmas (DJ Spen, The Muthafunkaz) 6. It's X-Mas (Stephanie Cooke ) 7. My First Christmas With You (Joi Cardwell) 8. December (Frankie Feliciano feat. Monique Bingham) 9. Drummer Boy (John Crockett & Dave Tobon feat. Natalie) 10. It's Holiday Time (Jihad Muhammad) 11. After All It's Christmas Time (The Real Stardust Babies) 12. This Christmas (DJ Pope & Charles Dockins Featuring Adrian Blu) 13. Silent Night (Eric Kupper)