Podcasts about purple cows

This week, in episode 209, Shawn Busse, Jaci Russo, and Jay Goltz discuss what it takes to stand out these days, especially if your business—like most businesses—isn't exactly the Next Big Thing. What about trash collection? What if your business is selling scrap metal? What if you happen to be one of 69 picture framers in Chicago? What's an owner to do to stand out then? Is it enough to execute really well? Can any business make itself remarkable? Shawn, Jay, and Jaci all believe it's possible, and they offer examples from their own businesses as well as those they've observed. Plus: As Google waffles about whether it's going to kill cookies on Chrome, will business owners still be able to target customers digitally? And Jay's not happy about a very big bill he got from his accounting firm. Should he just go ahead and pay it?

Have you ever tasted TV static? This week's guest secured $100k over a handshake and a jager-bomb on Bourbon Street to start a cocktail-in-a-can brand. We talk about how to create Purple Cows, why getting married is a roadblock to success and why warm weather and fun equals opportunity. I'm excited to introduce the co-founder of Becky Personality Juice, Eric Burdick. Let's dive in.Eric's story begins with a handshake deal that would set the stage for Becky Personality Juice. Imagine sealing a $100k deal over a Jägerbomb! This bold start is proof of Eric's daring approach to business. He shares his philosophy on creating “Purple Cows” - products that stand out on the shelf and grab attention. For Eric, a successful product isn't just something you consume; it's an accessory that adds to your personality.We explore the psychological rollercoaster of running a capital-intensive business. Eric candidly discusses the mental toll it takes, emphasizing the importance of shamelessness and belief in oneself. He highlights the significance of staying in “play mode” - a state of mind where creativity and fun drive innovation. According to Eric, warm weather and fun environments are breeding grounds for opportunity and success.Eric also shares some hard truths about the beverage industry, candidly discussing everything from financial challenges to the competitive landscape. He doesn't hold back, providing a raw and honest look at what it takes to succeed. He offers three tactical tips for developing creative strategies in consumer brands, underscoring the importance of sales skills, and the power of location in influencing success.Eric's journey is a masterclass in entrepreneurial fearlessness and creativity. His story is a reminder that sometimes, a little delusion and a lot of passion can lead to extraordinary outcomes.Subscribe to Young Boss with Isabelle Guarino wherever you get your podcasts, and be sure to like, share and follow on Instagram and TikTok.And remember, youth is your power.

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THE FINAL EPISODE! Goth Grandparents, Purple Cows and Saying You're A Banana. What do all of these things have to do with each other? Listen to Episode 36 of 36 Questions to find out. In this episode, we also review the best-selling book of all time and specifically focus on the digital YouVersion App. That's right, it's the Bible! #thebible #YouVersion App, #ywam #ywamkona #onlinebible #freebible #NLT #ESV #liquidchurch #lifechurch #hillsongworship #biblicaldrift #deaddenominations #gallowaysonmission #mombogalloway #juangalloway #36questions #bible #juangalloway #tracygalloway #marriedinministry #arthuraron #36questions #friendship #ywam #gallowaysonmission #ywamkona #missions #missionarylife #juangalloway #tracygalloway #mombogalloway #gallowaysonmission

What can I say about Seth Godin that hasn't already been said. Seth literally created and defined the term, “Work that matters” and this philosophy has become a North Star for me to aspire to in my own work. He's also helped me see Purple Cows; lead a Tribe; become a Linchpin; cross over Dips; Poke more Boxes; Not Fly too Close to the Sun and focusing on Practice to name a few. I'm proud to call him a mentor and friend. In this informal chat we talk about his book on leadership, The Song of Significance: A New Manifesto for TeamsIn the write about it says, "The Song of Significance is a rousing contemplation on work: why it is the way it is, why it's gotten so bad, what all of us–especially leaders–can do to make it better. Economic instability and the rise of remote work have left us disconnected and disengaged. Alarmed managers are responding with harsh top-down edicts, layoffs, surveillance and mandatory meetings. Workers are responding by quiet quitting and working their wage. But it doesn't have to be this way."In Seth's regular fashion he's pointing out stuff that doesn't work well and offering solutions about how to fix it. Here we go!Special thanks to our sponsor Plunge!Introducing the all-new Plunge All-In! It will transform your wellness routine—and your life—as our most revolutionary Plunge yet. Here are some of the features I'm excited about:➡️ Powerful cooling down to 37°F➡️ Smartphone connectivity for ultimate control➡️ Sleek exterior designThe all-in-one design offers a truly plug-and-plunge set-up and makes maintenance super easy thanks to very accessible filter. Check it out! Special Thanks to our Sponsor WeWork!Now, you can unlock productive, flexible workspace at over 500 locations near you with WeWork All Access. - Get 25% off your first 6 months by using code BRYAN25. - To redeem this offer, visit https://we.co/behindthebrandSupport the showSupport the show

Device Nation travels across the pond for a cuppa and a sit down with Consultant Surgeons Derek McMinn and Ronan Treacey!  Pioneers in the hip resurfacing procedure, we talk about the BHR, MOM, NIH,  Purple Cows and Polymotion!  So much respect for these bright as a button blokes, their passion and belief in this procedure (in spite of significant headwinds) will inspire you!!You will learn:-Why "Mister" instead of "Doctor"-Does volume matter as an NIH surgeon-What role do reps play in the UK-The pitfalls and pearls of MOM -The development of their solution...the BHR-The newest flavor: Polymotion.....and so much more!!Mr. Derek Mcminn: https://www.mcminncentre.co.uk/derek-mcminn.htmlMr. Ronan Treacey: https://www.ronantreacy.co.uk/Birmingham Hip Resurfacing: http://www.losmdfw.com/bhr/implant.htmPolymotion: https://www.jointmedica.com/thepolymotionhrMentorship and Sponsorship:  How are they connected?  Are we "Sponsor Worthy?"Support the show

Listen to Dr. Tim Dilg, Superintendent at Valley Park School District on the Culture Eats Everything Podcast in conversation with Tom Willis. Read more about Dr. Tim Dilg: Dr. Tim Dilg is an award-winning educational leader, published author, and certified professional coach with over 20 years of experience helping individuals, executives, schools, and organizations maximize their potential to achieve personal fulfillment and exceptional professional outcomes. Dr. Dilg proudly serves the students, staff, and community as Superintendent of the Valley Park School District (St. Louis, MO). Dr. Dilg is passionate about helping educators maximize their potential and enjoys mentoring & coaching individuals and building collaborative teams. Throughout his career, Dr. Dilg has focused his energy and leveraged his leadership to transform education through positive leadership practices, student-centered frameworks, differentiated talent models, and building cultures of engagement, empowerment, and innovation for students, staff, and stakeholders. He is passionate about empowering others with techniques, strategies, and sustainable success systems designed to ignite limitless personal growth, professional success, and happiness. Dr. Dilg has been recognized as a National Educational Excellence Award Winner (2016), St. Louis High School Principal of the Year (2015), MASA Greater St. Louis Emerging Superintendent of the Year (2022), and is a published author and presenter at state and national conferences. Under Dr. Dilg's leadership, Vianney was recognized as a National School of Excellence, a Model School for brain-based instruction, a Top 50 Catholic High School, and a Top 100 Workplace. He also helped The School District of Calyton to be recognized as a top 100 workplace, and under his administration, Springfield Catholic was named a Top 50 Catholic High School. He has been married to his wife Lesley for 18 years, and together, they raise one creative, imaginative, and beautiful daughter, Lexi (14). You can connect with Dr. Dilg on Twitter @tdilg _____________________________ David Paul LinkedIn: https://www.linkedin.com/in/timdilg/ Valley Park School District: https://www.vp.k12.mo.us/ ______________________________ Phoenix Performance Partners Website: https://www.phoenixperform.com/ Culture Eats Everything Apple Podcasts: https://podcasts.apple.com/us/podcast/culture-eats-everything/id1526731051 Culture Eats Everything Spotify: https://open.spotify.com/show/1utf9dZh2PRQKxe6qg5I5M Tom Willis: https://www.linkedin.com/in/thomasawillis/ Checkout our book: https://www.phoenixperform.com/book #cultureeatseverything

Be the purple cow. Sheetal Vemannagari (@sheetalvem) spills all the details on how to nail a case interview for management consulting.  Sheetal is a junior consultant at Roland Berger - and my work bestie - based in Chicago and an Ivey Business School grad.  We talk AI, Twitter, potential uses for Chat GPT in consulting, integrating sustainability in your career, moving to Chicago and much more.  Follow the podcast on Instagram: @2twenty.somethingConnect with me on Instagram: @dimitrovelenaEmail for guest proposals: dimitrovelenaa@gmail.comCodes for you:Get $10 in BTC free when you buy or sell $100 of crypto using Coinbase10% off of Built Bars with discount code TWENTYSOMETHINGEnjoy!

Have you ever seen a purple cow? In this episode, we talk about what makes things remarkable by looking at what the world-renowned author, Seth Godin, has to say about the subject. We then explore what that means for the church in today's society.Watch all episodes:YouTube - https://www.youtube.com/c/TheHackaPodcastFollow us on social:Instagram - https://www.instagram.com/thehackapod/Facebook - https://www.facebook.com/hackaorgTikTok - https://www.tiktok.com/@thehackapod

This week on LIGHT THE LAMP, we talk about the craziness of last week's college hockey matchups. The boys talk about their trip to Madison for Badgers vs Huskies. Mankato gets an impressive sweep over the Bulldogs in Duluth, UMass defeats last year's champs, Quinnipiac wins in North Dakota, and Wisconsin still sucks. We take a look at the wildest polls to date, and discuss our picks for this week's action. Conference games are coming soon so tune in!! Follow our social media pages to stay up to date on everything college hockey! Instagram: @lightthelamppod Twitter: @LTLPod Youtube: @LighttheLamp Looking to start your own podcast? Join Anchor today!

Pete Hall is a capacity-builder. Driven to impact others' lives in a profoundly positive way, he channels his experiences as a school principal, life coach, and small-business owner into manageable lessons for continuous growth, personal improvement, and positive mindset. Tenacious, courageous, and incorruptible, Pete shares his optimism, joy, and practical application of strategies for getting the most out of yourself.     Show Highlights Understanding your mission and the moment you identified it. Explore 13 life lessons organized around 4 tenets to help you strive to be a better and live an extraordinary life. “Seek out your antelopes” and look for “Purple Cows” in your life in leadership. A powerful reframe to “Embrace Disequilibrium.” The explicit connection between controllables and uncontrollables with the “A Yikes Week” resource.  A model to promote your priorities and understand time management.  Take an intentional step towards awakening and unlocking what's going on inside our own heads. Reflective personal development that comes from going through toil and hardship.    “The most important thing for us to remember is that we're dealing with human beings. The one thing that is so difficult to define, which is who we are as human beings. If we remember our job is to build capacity in kids and grownups, in communities, societies, parents, families and ourselves, we'll be really, really successful no matter what we take on and no matter what initiatives we have on our plates. There's a lot of initiatives on our plates in education.” -Pete Hall Pete Hall Transcript   Pete Hall's Resources & Contact Info: EducationHall A Teacher's Reflective Impact Journal | McREL Store Twitter LinkedIn Read my latest book! Learn why the ABCs of powerful professional development™ work – Grow your skills by integrating more Authenticity, Belonging, and Challenge into your life and leadership.   Read Mastermind: Unlocking Talent Within Every School Leader today! Apply to the Mastermind The mastermind is changing the landscape of professional development for school leaders.    100% of our members agree that the mastermind is the #1 way they grow their leadership skills.   Apply to the mastermind today!   SHOW SPONSORS: HARVARD GRADUATE SCHOOL OF EDUCATION Transform how you lead to become a resilient and empowered change agent with Harvard's online Certificate in School Management and Leadership. Grow your professional network with a global cohort of fellow school leaders as you collaborate in case studies bridging the fields of education and business. Apply today at http://hgse.me/leader.   TEACHFX School leaders know that productive student talk drives student learning, but the average teacher talks 75% of class time! TeachFX is changing that with a “Fitbit for teachers” that automatically measures student engagement and gives teachers feedback about what they could do differently.  Learn more about the TeachFX app and get a special 20% discount for your school or district by visiting teachfx.com/blbs.   ORGANIZED BINDER Organized Binder is the missing piece in many classrooms. Many teachers are great with the main content of the lesson. Organized Binder helps with powerful introductions, savvy transitions, and memorable lesson closings. Your students will grow their executive functioning skills (and as a bonus), your teachers will become more organized too. Help your students and staff level up with Organized Binder.   Copyright © 2022 Twelve Practices LLC            

Host Daniel Bauer provides weekday motivation for the modern educator. Listeners can expect tools and tricks from a variety of sources: inspirational books, stories from the mastermind, and weekly challenges. Learn more and listen to the category defining leadership conversation for school leaders, Better Leaders Better Schools at https://betterleadersbetterschools.com   Copyright © 2022 Better Leaders Better Schools

Standing out in a crowded marketplace is an age-old problem that plagues service providers. In his book, "The Purple Cow", Seth Godin likens it to being part of a herd of brown cows, fighting the battle for attention in the sea of sameness.  His strategy for standing out? Become a Purple Cow through your marketing. This book was written in 2002, in a different media landscape, but its principles are still rock solid today.  Today, I'm joined by Glenn Twiddle, an entrepreneur and coach who built his business on the Purple Cow principles. He shares the insights he took away from the book, and how he still applies them today.  Three Things You'll Learn In This Episode  How Glenn grew his business by borrowing a little paint from Purple Cows  You don't have to be a Purple Cow yourself to benefit from the strategy. Glenn was able to leverage the authority, celebrity and credibility of people like Gary Vee and Richard Branson to increase his own, like the supporting act for a big band.  Purple Cow products vs Purple Cow marketing Not everyone can build a purple cow product, but that doesn't mean we can't use purple cow marketing strategies. If you have a commodity product, the only way to stand out in the sea of sameness is to make it fun, outrageous and as different as possible.  Why the Purple Cow concept is so timeless and universal As products change, we can use the same purple cow marketing skills to get the message read, heard and consumed by an audience in any medium we choose. This can be transferred from product to product and industry to industry.  Guest Bio  Glenn Twiddle is a real estate coach, speaker, marketing consultant and author of the bestselling book 'Punching Above Your Weight'. He has become synonymous with 'Out of the Box' marketing ideas for real estate. He teaches Real Estate Agents a step-by-step, fill in the blanks system for becoming the #1 Real Estate Agent in your area, in 3 years or less, no matter where you are starting right now.  Get Purple Cow: Transform Your Business by Being Remarkable https://www.amazon.com/Purple-Cow-New-Transform-Remarkable/dp/1591843170 (here). 

Charlie and Rita begin this episode with a review of the Oscars of Advertising, the Super Bowl LVI advertisements. They choose their favourites and unpack what school marketers can learn from the multi-million dollar spots. In the Deep Dive, the pair discuss marketing guru Seth Godin's 'Purple Cow' theory and its role in an attention deficit society. Finally, in the Question of the Month, they answer the question of the moment: ‘Should you use TikTok for school marketing in 2022?'   Got more questions? Ask them via smc@imageseven.com.au or imageseven.typeform.com/to/VQIz0PXK   Episode links: The Marcom Society The 10 Best Super Bowl Ads of 2022 Purple cows and the attention deficit: how brands can turn heads Should You Use TikTok for School Marketing in 2022?  

In this episode, we talk about the future of our business and discuss an audacious plan to connect our customers more directly with the cacao farmers who make our chocolate possible. Enjoy!

This episode marks the launch of our new fun format for Disaster Podcaster. In short, we will now be more conversation and topical, some guests and generally a more relaxed but relatable event.  Besides audio only for the podcast, we will be live streaming to our FB and YT channels. Links below for those. We will be able to make comments in real-time and address them if possible. Then in the coming weeks, we will be publishing a live call-in number to take live callers.  Today you will hear us discuss the new format, Purple Cows, a book called Hollowed Out, and a few other topics. Enjoy and let us know if you have any topics, suggestions, or general feedback. Facebook-Disaster Podcaster               https://www.facebook.com/disasterpodcaster YouTube-Disaster Podcaster                 https://www.youtube.com/watch?v=TvwX3b5rH_M&list=PL5yDz6Y47kwgqJEUjewRbV2avuogqI4tQ Enjoy and make sure to leave a review. Contact us through                             www.restorationadvisers.com

This episode marks the launch of our new fun format for Disaster Podcaster. In short, we will now be more conversation and topical, some guests and generally a more relaxed but relatable event. Besides audio only for the podcast, we will be live streaming to our FB and YT channels. Links below for those. We will be able to make comments in real-time and address them if possible. Then in the coming weeks, we will be publishing a live call-in number to take live callers. Today you will hear us discuss the new format, Purple Cows, a book called Hollowed Out, and a few other topics. Enjoy and let us know if you have any topics, suggestions, or general feedback. Facebook-Disaster Podcaster https://www.facebook.com/disasterpodcaster YouTube-Disaster Podcaster https://www.youtube.com/watch?v=TvwX3b5rH_M&list=PL5yDz6Y47kwgqJEUjewRbV2avuogqI4tQ Enjoy and make sure to leave a review. Contact us through www.restorationadvisers.com

Purple Cows and PPP (Payback Protection Program) loans are on "Toccopola Storyteller" Jerry Short's mind this week. The Texas Longhorns and the Vanderbilt Commodores are among the NCAA teams advancing to the Super Regionals of college baseball. Plus, Houston businessman "Mattress Mack" helps out Harris County residents with the donation of a new high-water rescue vehicle.

Learn how to transform your business by daring to be different and becoming remarkable. Imagine being on a road trip to a place you’ve never been to before. As you’re driving along, you see fields of black-and-white cows, hundreds of them! Immediately, they grab your attention and you become mesmerized. As you continue to drive, you continue to see fields of cows and that initial excitement begins to wear off. And then, just twenty minutes later, you’re bored. The cows are no longer interesting, they no longer grab your attention. They’re all the same. Do you know what’s not the same? Purple Cows! If you’re driving along and you see a purple cow, that would certainly grab your attention, right? In today’s crowded marketplace, a Purple Cow is just what you need to build a successful business. What makes you different? What makes you stand out? Why are people going to want to buy what you’re offering? Well, Seth Godin aims to help you figure out what your Purple Cow is and teach you how to market a successful business. As you read, you’ll learn why you should market a product instead of running a company, why not taking risks is riskier than taking risks, and which type of consumer you should be marketing for. Do you want more free book summaries like this? Download our app for free at https://www.QuickRead.com/App and get access to hundreds of free book and audiobook summaries. DISCLAIMER: This book summary is meant as a preview and not a replacement for the original book. If you like this summary please consider purchasing the original book to get the full experience as the original author intended to. If you are the original author of any book on QuickRead and would like us to remove it, please contact us at hello@quickread.com

In this episode, we are joined by Heather Warrell, Executive Administrator of digital innovation for Jefferson County Public Schools. Heather is a courageous female leader whose energy and innovation are both contagious. She is always so positive and inspires everyone to think outside of the box. Here are some of the books we discussed during the episode: Dare to Lead: https://amzn.to/3dvtCk2 Herding Tigers: https://amzn.to/3mwwr7N Leaders Eat Last: https://amzn.to/2GdPG6Q Purple Cow: https://amzn.to/2HKqTYa

Dead fish, Purple Cows, and Earl Nightingale --- Support this podcast: https://anchor.fm/the-rich-life/support

“Whatever YOUR personal priorities are, my job is to help you get the mortgage terms that will give you bragging rights when you talk about it and help you score on hitting your goals .”As a mortgage loan officer, my job is to help you get to the benefits you want from your financing terms. What is most important to you? I can help you find the financing terms that will help you get to what you want. What is your comfort level on a house payment? How much are you comfortable paying down,? What type of financing do you need to get the house you want to buy or refinance?Different clients have different priorities in life—some are buying their first home with very little down payment funds. Some are recovering from medical challenges, divorces or preparing to send children to college and some are embarking on a long term goal of buying properties to build rental income.”Jo Garner is a mortgage officer with extensive knowledge in tailoring mortgages to her customers who are refinancing or purchasing homes all over the country. She offers conventional, FHA, VA or other loan programs for refinancing and purchases.Jo can help you look at rent vs buy, when it makes sense to refinance, how to get the best deal on your home purchase financing.Jo Garner has been in the real estate/financing business for over 25 years. She got her start in Portland, Maine where she first began her real estate career. She received her real estate education from the University of Southern Maine and was personally mentored in San Diego, California by Robert G. Allen, author of Nothing Down, Creating Wealthand The Challenge.On moving back to West Tennessee in 1987, she went into business buying and selling discounted owner-financed notes secured on real estate. In 1990 Jo went to work for a residential mortgage company and has been a mortgage loan officer for over 25 years. Her goal is to offer excellent, affordable service to her customers, tailoring the loan programs to the specific needs of her clients.In addition to her work in the mortgage field, Jo Garner is the primary sponsor and founder of Talk Shoppe in Memphis. www.TalkShoppe.com Jo Garner also host the radio show Real Estate Mortgage Shoppe airing on News Radio AM 600 WREC and iHeart Radio with podcasts and show notes published on www.JoGarner.com--- Send in a voice message: https://anchor.fm/wherethefortuneis/message

Do you want more free audiobook summaries like this? Download our app for free at QuickRead.com/App and get access to hundreds of free book and audiobook summaries. Learn how to transform your business by daring to be different and becoming remarkable. Imagine being on a road trip to a place you’ve never been to before. As you’re driving along, you see fields of black-and-white cows, hundreds of them! Immediately, they grab your attention and you become mesmerized. As you continue to drive, you continue to see fields of cows and that initial excitement begins to wear off. And then, just twenty minutes later, you’re bored. The cows are no longer interesting, they no longer grab your attention. They’re all the same. Do you know what’s not the same? Purple Cows! If you’re driving along and you see a purple cow, that would certainly grab your attention, right? In today’s crowded marketplace, a Purple Cow is just what you need to build a successful business. What makes you different? What makes you stand out? Why are people going to want to buy what you’re offering? Well, Seth Godin aims to help you figure out what your Purple Cow is and teach you how to market a successful business. As you read, you’ll learn why you should market a product instead of running a company, why not taking risks is riskier than taking risks, and which type of consumer you should be marketing for.

Learn the keys to standing out and gaining the attention of your ideal and likely buyers in the crowded world of commerce.

In a world of too many options and too little time, our obvious choice is to just ignore the ordinary stuff. Marketing guru Seth Godin spells out why, when it comes to getting our attention, bad or bizarre ideas are more successful than boring ones. In this final part of his Online Symposium guest talk Phil explores how you can get your ideas to spread, the benefits of creating a purple cow and how to find the Otaku in your products and services. Be different. Be remarkable! Watch Seth's talk here -https://www.ted.com/talks/seth_godin_on_sliced_bread Order Seth's book - https://amzn.to/2P6IvPN  If you enjoyed the podcast then please spread the word by leaving a review on iTunes! Comments and feedback are very welcome via Phil's LinkedIn or Twitter pages.  

Natasha Haynes the host of The Food Factor satisfies our appetites with a discussion on how knowing what to eat helps everyone make healthy choices when we sit down to eat. Transcript: Announcer: This is 4H4U2, a podcast from the Mississippi State University Extension Service promoting 4-H programs and positive youth development. Here now your host, Dr. John Long and Cobie Rutherford. John Long: Well, if you're hearing that funky music, you know what it's time for. It is a time for another podcast of 4H4U2. I'm your host John Long. Cobie Rutherford: And I'm Cobie Rutherford. John Long: And I tell you what, we're laying down some tracks on this podcast. If I think I am correct, it will be our 21st episode. Cobie Rutherford: Wow. Time is flying, John. John Long: Yes it is. It is. We're having fun doing it, too. And we are so happy to have our guest with us today. And Cobie, I'm going to let you introduce our guest today. Cobie Rutherford: Well, our guest, I think, is one of Extension at Mississippi State celebrities. John Long: Yes. Cobie Rutherford: Miss Natasha, you all know her as a host of The Food Factor. And Natasha, what is your exact title? Natasha Haynes: Extension Agent 4, and I am in the Rankin County Extension Office. John Long: Shout out to Rankin County. Cobie Rutherford: They've had a big week. John Long: Yes. Natasha Haynes: We have had a big week. I saw on social media we won second place, National 4-H Forestry. John Long: That is awesome. Cobie Rutherford: That's really good. John Long: That is awesome. I've been to that 4H camp up there. And you ever been to Jackson's Mill? Y'all ever been there? Cobie Rutherford: I have not. Natasha Haynes: I have not. John Long: It is absolutely beautiful, absolutely beautiful. I've been there twice. Cobie Rutherford: So I guess Natasha is here today to talk to us about foods. John Long: Yes. Cobie Rutherford: I have watched all these, every single episode of The Food Factor. Natasha Haynes: Thank you! Cobie Rutherford: I'm a huge, huge fan. And Natasha, I know your favorite color is purple. Natasha Haynes: It is. Cobie Rutherford: And things you like to cook. Natasha Haynes: See I have my purple tennis shoes on. Cobie Rutherford: I see that. We never get to see those purple tennis shoes on Food Factor. Natasha Haynes: I know. I know. John Long: Her office is purple. Natasha Haynes: Is purple. Cobie Rutherford: Is it really? John Long: Yes. Natasha Haynes: Yes. It's all purple. Cobie Rutherford: How about that? John Long: It's cool. Cobie Rutherford: I feel like we're sitting with a celebrity. Natasha Haynes: Y'all are so kind. John Long: Yeah, I do, too. Cobie Rutherford: If we had Gary Bachman in here, I feel like we would have the duo of Extensions. John Long: I'm telling you. Natasha Haynes: Now, Gary is a celebrity. I've been out with him. Natasha Haynes: People recognize him everywhere we go. John Long: Every time I see The Food Factor, I don't care who's in the room, I say, "I know her. I work with her." Cobie Rutherford: Yeah. Natasha Haynes: Thank you. I appreciate that. Cobie Rutherford: Natasha, what is your most favorite part about your job? Natasha Haynes: I like the fact that it's so different. I mean, I have really enjoyed being the host of Food Factor, because so many people have recognized me and they've talked about different recipes they've tried. I know just working in the Extension Office has been fun, because no two days are truly alike, and it's just always something different. John Long: Right. And we're going to be talking about food today. When Cobie said that, I was like, well, if you could see both of us, Cobie and I, you know we love food. Cobie Rutherford: We do. Natasha Haynes: I love food. We've been eating it. We've been filming the last few days, so I have eaten a good bit. So, I have got to go to the gym tonight. John Long: What is your favorite thing to eat? Natasha Haynes: Wow. I would say sushi. John Long: I love sushi, yeah. Natasha Haynes: I love sushi. I am a rice-a-holic, and I'm trying to not eat as much sushi. No offense to the Rice Council. I love rice, so I'm not saying anything negative. John Long: Right, right. Natasha Haynes: I'm just trying to cut back on my intake. John Long: Everything in moderation. Natasha Haynes: Everything in moderation. John Long: Nothing wrong with that. Natasha Haynes: So, I love that. And of course I just love any kind of fruits. I'm really hung up on cherries right now, I guess, because they're on sale at the grocery store. But I've been eating like a bag of cherries in a couple of days. John Long: That's good. Natasha Haynes: Yes. John Long: That's good. Natasha Haynes: So, that's my second favorite. Cobie Rutherford: I like everything John Long: I do, too. Cobie Rutherford: ... except tomatoes. I will not eat a raw tomato. John Long: Are you the same way? Natasha Haynes: No! I love tomatoes. John Long: I do, too. Natasha Haynes: You put basil on them, and put any kind of balsamic vinegar, oh, man, that's the best little salad. No. John Long: We need to bring a hot plate in here, and we can just do our own little- Natasha Haynes: We can make our own food, right? John Long: If you hear the sizzling, that's us. Natasha Haynes: Right on the podcast. Cobie Rutherford: That'd be really good. Natasha Haynes: Then we need smell-a-vision. John Long: I know. Wouldn't it be so nice? Cobie Rutherford: You know, by the time we're retired it could happen. John Long: It could. Natasha Haynes: It can happen. John Long: Food Factor with smell-a-vision. Natasha Haynes: With smell-a-vision. Cobie Rutherford: Yeah. That'd be awesome. Natasha Haynes: We'll make that a app. John Long: See? Natasha Haynes: Extension has to get it. John Long: We always say that this is where the great ideas come from, right here. Natasha Haynes: It does. Cobie Rutherford: That's right. Natasha Haynes: It does. John Long: Yeah, that's true. That is very true. Cobie Rutherford: I like cooking, but I don't feel like I'm very good at it, because every time I do I mess up every single dish, and every single pan in my house. Natasha Haynes: I'm like that. I'm a messy cook. I pretty much have my kitchen all counter top full of different pots and pans and seasonings. But you know what? I look at this way, a messy cook is a good cook. John Long: That's what I've always heard. Yeah. Natasha Haynes: So I wouldn't even worry about that. It just means you're going to spend more time cleaning up the kitchen. Cobie Rutherford: Cleaning up. Natasha Haynes: But that's fine. John Long: Yeah, that's right. Natasha Haynes: That's not a big deal. Like I said, I love to cook. John Long: I don't mind making a mess, I just don't like cleaning. Cobie Rutherford: I'm the same way, John. Natasha Haynes: I know, I know. But see, if you have kids, then you just tell them come in the kitchen. I don't have children, so that doesn't work for me. I have to clean up my own mess, but if you have children you could probably say, "Hey, y'all go in there and clean up the kitchen." John Long: I am a neat freak, and I have learned, being a parent, to just let it go. Natasha Haynes: Yes. John Long: Let it go. There will be a time where I can be in control of that again. Natasha Haynes: You can't with kids. John Long: No. Natasha Haynes: If they're in the kitchen cooking, it's just going to get messy. John Long: Yeah, that's right. Natasha Haynes: And I have nieces and nephews, and when they're in the kitchen with me it is messy. John Long: I guarantee it. I guarantee it. Cobie Rutherford: I don't know if we've got enough soap in our house that I could trust my child to wash his hands with to get them clean enough to touch his food or a dish that I'm going to eat out of. A nasty little animal. John Long: Have another one and you won't care. Cobie Rutherford: I know, right? Natasha Haynes: How old is your child? Cobie Rutherford: He's two and a half. Natasha Haynes: Oh, he's little, yeah. No, it'll change. You'll be okay. You'll get past that phase. Cobie Rutherford: I have learned though, and partly from The Food Factor, is that one time Natasha did an episode on, that if you can get your kids to help prepare their food, that they're more likely to eat it. And I tried that one night, I think it was with a quesadilla, and my son's very picky eating, but I let him help build the quesadilla and he thought that was so much fun and he ate every bite of it. Natasha Haynes: Wow. Well, that's a great thing, because I think ... We just did a recipe for cauliflower tots that's going to come out in a couple of weeks. And that was one thing I encouraged parents is to let your kids make that with you, because cauliflower is something different, and kids kind of frown upon that. So that was a good thing to just encourage parents to participate in that. And then, to put cheese in it. If you put cheese in things, kids will try it. John Long: Yes, yes. Natasha Haynes: Unless you have a child, like my nephew, who doesn't eat cheese, which, I think, that's just crazy. John Long: Or dump sour cream on it. Natasha Haynes: Dump sour cream on it. Or ketchup. John Long: Yes. Natasha Haynes: Now, you get real creative what sauces the kids like. John Long: That's right. It's ironic you say cauliflower, because yesterday we were having a conversation and one of our local pizza places here has a cauliflower pizza crust. Natasha Haynes: Yes. John Long: I don't want to say the big deal, but I'm going to be ignorant. Why is cauliflower such a- Natasha Haynes: It's just a good, versatile vegetable that you can use in cooking, and it gives a good consistency. John Long: I got you. Natasha Haynes: So, for example, cauliflower rice is real popular, right now. John Long: I heard ... Yeah, we were talking about that. Natasha Haynes: You can buy it in the grocery store. It's real inexpensive. It cooks well. It doesn't have a strong flavor, so you can put food with it and it takes on the flavor of the other foods. John Long: Okay. Natasha Haynes: So that's one good thing. John Long: Yeah, because they said that you really can't taste the cauliflower so much in them. Natasha Haynes: You can't, because I cook with cauliflower rice a good bit, and I usually just put whatever kind of meat on top and the sauce and it's fine. Cobie Rutherford: Cool. John Long: Yeah. That's awesome. Cobie Rutherford: I have not tried cooking with cauliflower. I've tried mashed cauliflower before. John Long: Now, that sounds like a good show. Natasha Haynes: Cooking with Cauliflower. Well, actually, we've done a segment on that. John Long: Really? Natasha Haynes: Go take a look. John Long: Okay. Cobie Rutherford: How about that? John Long: I've been on Food Factor. Natasha Haynes: You have. John Long: Yes. Cobie Rutherford: What did you cook? John Long: Well, I didn't cook anything. Natasha Haynes: No. John Long: It was my hands, when I was getting cereal off the shelf for something. Natasha Haynes: Yes, you were getting cereal off the shelf. John Long: These are famous hands. Natasha Haynes: We've used people in Bost a lot. Cobie Rutherford: Yes. Hand model. Natasha Haynes: Particularly on the fourth floor. John Long: I don't think I had a beard then. Cobie Rutherford: Oh, yeah? John Long: Probably not. Natasha Haynes: No, I don't think you did. Yeah, you look totally different, because that's been several years ago. Cobie Rutherford: You know. One thing, Natasha, that I got tickled at last year is when we were all at the state fair and we'd set up all the exhibits, and Natasha had the opportunity, and I'll say opportunity very loosely, to judge all the baked goods. And I remember just some of them had been in those bags probably for a few days. Natasha Haynes: That was an interesting contest to do. But it's always fun to see the chocolate chip cookies, and of course the yeast breads, and it can get really interesting as a nice way to just judge everything. But I do like that, because it's always great to see what kids are cooking. John Long: That's true. Cobie Rutherford: I got my start in 4-H with the Cookie Cook-Off in fifth grade. So, a lot of people say, well, Cobie is livestock all the way. But- Natasha Haynes: Yeah, because I thought you were a livestock agent. Cobie Rutherford: Yeah, and if it hadn't been for cookies, I would've never, probably, went on with the 4H program, because I- Natasha Haynes: And look at you now. Cobie Rutherford: I know, right? Natasha Haynes: Who would've thought? Cobie Rutherford: Yeah. I had to give a presentation. We had to bake six cookies, and then stand up in front of the whole classroom to give our presentation on our cookies. I was- Natasha Haynes: What kind of cookies did you make? Cobie Rutherford: So I made yellow cake mix cookies with chocolate chips, and they were fantastic. John Long: And they were cauliflower. Cobie Rutherford: No. I didn't- Natasha Haynes: No, no cauliflower in those. Natasha Haynes: They should have been really good. Cobie Rutherford: They were very good. And then, I won the school contest and then went on to county. So that was my first real interaction with other people from around the county. It was so much fun. John Long: Mm-hmm (affirmative). Natasha Haynes: So then did you go on to the district or to state? Cobie Rutherford: Well, I was just a junior, so we didn't- Natasha Haynes: You didn't go all the way. Cobie Rutherford: I didn't go on all the way. I don't think I won the county contest. But I do remember, one time ... So my wife was really big in foods, and she did a a dairy demonstration at the district show, and I went and watched her give it. John Long: Is this when y'all met? Cobie Rutherford: Well, I had met her before, but I went ... I just saw the program, saw who was doing different contests, and I went and stalked her so I could be a fan. John Long: Oh, my. So this is the first time you stalked her. Natasha Haynes: And that's when you met your wife. Cobie Rutherford: That's right. John Long: Stalking her. Natasha Haynes: Stalking her at a 4-H event. John Long: And this is 4H4U2. Cobie Rutherford: And I told her- Natasha Haynes: You may not want to tell people that. John Long: That's right. Cobie Rutherford: That's probably a good thing. John Long: We'll edit that part out. Cobie Rutherford: But you know what she did make? And your purple purse reminded me, she made grape ice cream. John Long: I haven't had that. Cobie Rutherford: And she started out with this little poem about the Purple Cow. Natasha Haynes: Yes. Cobie Rutherford: I told her, when we started dating several years later, I'm like, "You know, I remember that." And she's like, "Oh my gosh, you're such a weirdo." John Long: The truth comes out. Cobie Rutherford: I know, I know. That's a good key point, though. Persistence pays off. John Long: Right. Natasha Haynes: It does. John Long: I guarantee it does. Natasha Haynes: It will pay off. John Long: I guarantee it does. Natasha Haynes: And I bet y'all probably make Purple Cows for your anniversary, don't you? Cobie Rutherford: No, we don't. I don't think she really liked that recipe for some reason. I've asked her to make one before and she just won't oblige. Natasha Haynes: That's no fun. John Long: How do you make purple ice cream? Cobie Rutherford: She did it with Kool-Aid and I don't know what else she put in it. Natasha Haynes: Maybe a juice, I think. I know there's a fun punch that's called a Purple Cow, and it's got grape juice and ice cream and other things in it. It's kind of like a float. John Long: Float. That's what I was thinking. Yeah, and it's kind of light. Or not light but kind of foamy. Natasha Haynes: Mm-hmm (affirmative). More like a float. John Long: Yeah, kind of. Natasha Haynes: Foamy at the top. Cobie Rutherford: So, Natasha, I know that you helped with the contest at the Project Achievement Day, can you tell us a little bit about those contests? Natasha Haynes: I have helped in the past with the food and nutrition, visual presentation contest, and then in the afternoon I'm helped with food and nutrition judging contests. So, the food and nutrition visual presentation, I always enjoy that because kids come up with great topics. I think this year we had a person talk about okra, which I thought that was totally different. But usually there is a presentation. They stand, they give a PowerPoint or there's a visual. And I just think they have so many wonderful topics. Natasha Haynes: And then in the afternoon we have of course the judging contest. And in that we'll have them to identify different types of kitchen equipment as far as how to learn how to measure properly, if they're doing those techniques. And then we may even have a few menus to kind of see where their knowledge is as far as can they judge a menu from the standpoint of is it a good menu, is it a okay menu, or is it the best menu to make for your family? So we do a variety of things in the judging contest. Cobie Rutherford: That's an incredible skill for a kid to learn about the balanced diet, and being able to pick foods that kind of go together and stuff. I think that that's something that I'm not good at myself. I might make a meal that has four starches in it and be perfectly fine, but my wife's like, "Well, where's the vegetables?" Natasha Haynes: No. You have got to have a variety. And we do a Kids In The Kitchen in the summer time. A lot of extension offices provide that. And I think that's one way where we teach the kids about just how to have variety in your menu, and just showing them the skills of being in the kitchen, kitchen safety, how to use equipment. So that's a fun thing to do. John Long: I'm glad that you talked about the contest, because I've never ... The visual presentations, obviously. I'm like you, I'm always impressed with the visual presentations, but I didn't know about the judging. That's really cool. Cobie Rutherford: Yeah, I didn't know about that either. I knew that we had the contest, and we had different levels to it, but, I think, when we go to Project Achievement Day in Congress, we're always running around. John Long: Right. Natasha Haynes: I don't get a chance to see the contest. Y'all are so busy. John Long: No, we don't. Cobie Rutherford: We don't get to see them. John Long: Unless we just so happened to be. Cobie Rutherford: Yeah. Natasha Haynes: Yeah. Cobie Rutherford: So I think that's pretty cool. I think that menu part really intrigues me. So, do you give them a restaurant menu, too, sometimes and let them look at that? Natasha Haynes: It will vary depending on what level they're on, but we usually will do a home menu where someone was cooking and perhaps they had too much of, say, too many starchy items. Or we may say here's two fast food menus, can you make a meal out of one of the menus? So it varies. John Long: Yeah. That's cool. Cobie Rutherford: That is cool. I know a lot of schools are dropping their family consumer science programs. I know in my hometown, where I grew up in North Alabama, our school dropped theirs. Do you see Extension in 4-H kind of fill in that void that some of those kids might be missing out with that FACS Ed used to reach? Natasha Haynes: Yes, I think so, because when you think about family, consumer science, we provide programs in food and nutrition, child development, money management. Those are all life skills that everyone needs. That's for male or female. That's across the board. So, I think a lot of times when people hear family consumer science, they're thinking it's only for the girls, but it's definitely something that all kids can participate in. Cobie Rutherford: I think that's so important, too. When I was in high school ... So I was a seventh grader and they made all the boys take Ag and all the young ladies take Natasha Haynes: Home Ec. Cobie Rutherford: ... Home Ec. And I always thought, I was so jealous of the girls in Home Ec, because they were doing things like Natasha Haynes: Cooking. Cobie Rutherford: ... cooking and- John Long: Going back to food. Natasha Haynes: Yeah. Cobie Rutherford: Going back to food. Natasha Haynes: Going back to food. Cobie Rutherford: And they'd be sitting out on the patio eating what they'd made for the day, and they weren't willing to share with us most of the time. Natasha Haynes: And then, see, I thought the opposite. I was kind jealous because I was like, the boys out there in shop, they're making stuff, all kinds of wood equipment. And so, I was thinking, who wants to be in the kitchen cooking when you can make something like a wood equipment. John Long: I saw an episode of Petticoat Junction. I don't know if y'all know what I'm talking about, but it was an old show back in the day. And they had a Home Ec class they were showing then, and I told my daughter, and I said, "They used to have a Home Ec course that they were teaching young ladies how to cook at that time." Times have changed for sure. It's not the way that that it happens now. So a lot of that education is being missed. Natasha Haynes: It's gone. Mm-hmm (affirmative). In my Home Ec class we had to plan a wedding. John Long: Did you really? Natasha Haynes: From beginning to end. John Long: Wow. Natasha Haynes: We had to have a whole notebook to show everything from your engagement all the way down to the dress you were wearing, the reception. John Long: Really? Natasha Haynes: You had a budget, you had to show how much money you were spending on the wedding. John Long: Wow. Natasha Haynes: It was really in depth. John Long: I did not know that they did that. Cobie Rutherford: In our economics class in high school we had to pretend we were a family, and the teacher matched us up with ... I was matched up with one of my friends, Amy, and- Natasha Haynes: Did you have a baby? Cobie Rutherford: We had a baby. Natasha Haynes: Did y'all have the egg? Cobie Rutherford: Yep. John Long: Oh, yeah. Natasha Haynes: We had the egg. We did that. John Long: You had to take care of the egg. Natasha Haynes: Yeah. And then did she follow you around? Did the teacher follow you around, and make sure you had the egg? Because I know a lot of my friends were putting them in the locker. John Long: Oh, really? Natasha Haynes: And then the teacher was like, "You're killing the child." So, you had to keep the baby, I think, what was it? A week? I know- Cobie Rutherford: No. John Long: Yeah. Cobie Rutherford: We didn't have to get that in depth. Natasha Haynes: Yeah, we had to take it everywhere, and then you had to have a journal to show when the baby was sleeping, what did you do after school with the child. We had to write down so much about it. Cobie Rutherford: That is intense. John Long: It sounds like fun. Natasha Haynes: It was fun, but you know- John Long: Toting an egg around. Natasha Haynes: Around day three you're tired of this egg. You're kind of like, let's just drop it and move on. John Long: Okay. He wants scrambled eggs or fried. Natasha Haynes: Right. That's pretty much how you felt by day three. John Long: Yeah. Cobie Rutherford: Can I drop this egg and still have to be in the class. Natasha Haynes: Right. John Long: Yeah, right. Right, exactly. Natasha Haynes: Right. Hey, what happens if the egg is cracked? John Long: Right, right. There's all these different ways to play it, I guess. Natasha Haynes: Well, and now in Family Consumer Science classes, they have dolls. John Long: Yeah, right. Natasha Haynes: Have y'all seen those? John Long: Oh, yeah. Natasha Haynes: They're really cool, too, because they can program them to cry at different times, and they're just not happy. So, I think that's neat. John Long: I saw that on a TV show one time. They had one and this girl, boy, she got irate having to get up in the middle of the night and make it stop crying. Natasha Haynes: But I mean, that's a great way to teach kids about what John Long: Yeah, I guarantee it is. Natasha Haynes: ... it means to be a parent. John Long: That's right. Cobie Rutherford: That's true. John Long: That's life. Natasha Haynes: That's true life. John Long: That is life. Natasha Haynes: Nobody wants to get up at 2:00 in the morning with a baby, but if you're a parent you get up because you love that baby. John Long: That's exactly right. Cobie Rutherford: That's funny. John Long: So talking about meal planning, clarify me on this, because I know that there used to be a food pyramid. Natasha Haynes: There is now a plate. John Long: Plate. Natasha Haynes: It's called Choose My Plate. John Long: Yeah, how does that work? Natasha Haynes: So just think about a plate in your mind. It's round and divided into fours. So then that's pretty much your four food groups with the exception of dairy is on the outside of the plate. So now you've got grains, you have fruits, vegetables, protein, which is, of course, mainly your meat, but it could be something like eggs or peanuts. And then your grains are more your complex carbohydrates like rice, pasta, tortillas, those things fit in that group. And then on the outside of the plate now is a cup and that represents dairy. So that of course would be your milk or cheese group. John Long: Right. I had found that when counting calories, and especially with these apps that we have now, if you go to look at the breakdown of carbs, of course, your carbs are going to be a little bit more, and then the fats and the proteins, it's really hard to eat a low carb or lower carb. It seems like you just get a lot of ... Especially from stuff I eat, I guess, but it's either a large amount of carbs or a large amount of fats, and it's hard to get the protein. Natasha Haynes: Well, what I try to tell people is, remember this, that everything in moderation. So I think a lot of times we get kind of hung up on, should I eat this? Should I not eat that? But it's all in moderation. You're trying to eat the the plate as often as possible, which is 2000 calories or less. It depends on where you are as far as fitness, your age, your sex, all those things are going to determine how many calories you really need. John Long: Right. Natasha Haynes: So I would just tell people to really just pay more attention to getting all of the fruits and vegetables and everything that's on the plate. John Long: Right. And I told somebody, I said, like you said, in moderation, that it's okay to eat the fries. I'll just use it as an example. Maybe not all right to eat the fries, but you don't have to eat the whole serving of it. Natasha Haynes: Or get the kid's size. John Long: Right. Natasha Haynes: You don't have to get the super-size. John Long: Right, exactly. Natasha Haynes: A lot of times- John Long: It's so tempting, too, though. Natasha Haynes: It is tempting, because when you're going through the drive through, and they say, "Hey, it's 39 cents." And you say, "What? Sure. 39 more cents, yeah, I can super-size. Yeah." John Long: Why not? Natasha Haynes: But that pays off in the end. 39 cents today is 15 pounds later. John Long: Right, exactly. Exactly. Natasha Haynes: Is it worth that? No. John Long: Right, no. Natasha Haynes: No. Cobie Rutherford: Crazy how those things add up. Natasha Haynes: They do. John Long: Real quick. Natasha Haynes: All in moderation. John Long: And the way they're putting the calories on everything now that you read. Natasha Haynes: And there's a new label coming out. John Long: Oh, really? Natasha Haynes: It is, and it's going to be broken down more into what a true portion size is. So that will help, because I think a lot of times when people read the label now they're kind of confused as far as what's a portion? John Long: Right. Natasha Haynes: What's a true serving size. John Long: Right, right. Natasha Haynes: So that will help, and it will highlight fat and sugar and sodium. John Long: So when is that coming out? Natasha Haynes: I think it's going to come out completely 2020, but you should see it now. I've seen it on several different foods already slowly making a move. But I think 2020, it has to be completely on everything. John Long: What prompted that? Natasha Haynes: I think just the fact that we're just realizing that Americans, we need to pay more attention to how to eat better. John Long: Right. Natasha Haynes: We're always tweaking things to learn more and do better. John Long: That's right. That's exactly right. Yeah, I guess the way we ate before is not the way we should eat now, right? I mean, back in the day everybody was eating fried food and not worried about it as much [crosstalk 00:21:38]. Natasha Haynes: Well, that's true, but something that I tell people all the time whenever I'm doing a food program is people always say, "I remember we left food out all day long, and it wasn't a problem." Well, food is different now. Our bodies are different now, so we have to change to fit that, and that's something that we all have to do. John Long: Right. That's exactly right. Cobie Rutherford: It's good advice. John Long: That's a good take home message right there. Cobie Rutherford: It sure is. John Long: For sure. Well, I have really, thoroughly enjoyed our conversation this afternoon, Natasha. And let me just say this, I have to say this about Natasha, she has the most infectious smile. Natasha Haynes: Thank you. John Long: I always love talking with her, and she always makes me feel like I'm having a great day when I've been around her. Natasha Haynes: Thank you, thank you. John Long: I'm not saying that just because you're here. Natasha Haynes: I appreciate that. Thank you. John Long: But it's true. I've always wanted to tell you that. Natasha Haynes: Thank you. John Long: But anyway- Natasha Haynes: I'm going to give you a air hug. John Long: We're getting an air hug over the radio. Natasha Haynes: Getting an air hug. John Long: Yeah. So, with that we're going to get ... And Natasha, do you have any media such as webpage or anything that you would like to plug while we're here? Do you have anywhere we can go to get more information on Food Factor or where that is and- Natasha Haynes: Please like our Food Factor page. It is @foodfactorms, and then that is also on Instagram, Twitter, and YouTube. John Long: She is all over the social media. Cobie Rutherford: That's right. Natasha Haynes: Yes. John Long: Yeah, she is a celebrity. Get her autograph. John Long: Well, with that, too, is we'll also plug and say please like our 4H4U2 podcast, and subscribe, and tell everybody you know about it. And Cobie, where can we go get more information about Extension in our Extinction and 4-H in the particular counties of our state? Cobie Rutherford: So you can find out more about Extension or the 4H program by visiting your local county Extension Office or visiting us on the web at extension.msstate.edu. John Long: And with that, we're going to wrap up this section, and hope you enjoyed it, and we will be talking to you next time. Have a great day. Announcer: Thanks for joining us for 4H4U2. For more information, please visit extension.msstate.edu, and be sure to subscribe to our podcast. Announcer: 4H4U2 is produced by the Mississippi State University Extension Service, Office of Agricultural Communications.  

Host Daniel Bauer provides weekday motivation for the modern educator. Listeners can expect tools and tricks from a variety of sources: inspirational books, stories from the mastermind, and weekly challenges. Learn more and listen to the category defining leadership conversation for school leaders, Better Leaders Better Schools at https://betterleadersbetterschools.com   Copyright © 2019 Better Leaders Better Schools

Communication has stopped being the exchange of emotion and has stagnated to merely an exchange of information. You don’t need to go outside to know the weather is bad, you don’t need to go to Rome to see the Pantheon and we have long been able to have social contacts with others without ever meeting them in person, but with Instant Video at the tip of your fingers, it really became more of a natural extension of our being and less a pigeon that might or might not arrive.

My guest on today’s podcast is my friend Adam Mehl who is an artist manager in search of “Purple Cows” (artists) who will fill the open lanes. Learn about Adam’s diverse career and his key advise for new artists and those of you interested in become managers or music execs in this crazy beautiful music business. We journey through stories of the event promotions with Disney on Ice, Ringling Brothers Circus, the Latin concert business, radio sales, label deals, music publishing deals, artist management. LINKS below: Connect with Adam Mehl on his email: adammehl@gmail.com Diamante Instagram - @thisisdiamante https://www.instagram.com/thisisdiamante/ Diamante's collab on "Hear Me Now" the #1 Active Rock Radio song at the time of the launch of this podcast Hear Me Now - https://m.youtube.com/watch?v=M38aWHxwtXE Just Loud Instagram @Iamjustloud https://www.instagram.com/iamjustloud/ Just Loud's current single Soul Train at Alternative radio with Debbie Harry from Blondie https://m.youtube.com/watch?v=FxMVDa6hWrk

How do remarkable leaders structure their lives to generate remarkable results? “Management and leadership are really different things. Leadership is what we call it when we do something that may not work, and when we are not worried about compliance, but we are worried about change instead. And so I have tried very hard to organize my life where I can’t spend much time managing, because if you can spend your day managing your email and telling people what to do, it is safer than leading” This week on Uncorked, Seth and Steph rif on how food choices, movement and reinventing the team meeting can make you a more remarkable leader in 2019. — Resources: + Seth’s Kitchen Essentials: 1. The Dosa — https://cooking.nytimes.com/recipes/1017153-classic-masala-dosa 2. A good Knife — https://seths.blog/2018/11/an-inconvenient-shopping-list/ 3/ An outdoor pizza oven, or baking steel to use in your regular oven for better at-home pizza — https://shop.bakingsteel.com + Seth’s Latest book : http://a.co/d/cjVROYr + Check out Linchpin Jobs, where Seth has collaborated with TeamCorker on their first few Job Posts — https://linchpinjobs.com

Are you struggling to generate leads? Clay Clark breaks down the dark art of creating “Purple Cows,” “No-Brainers” and Rapping Flight Attendants that are proven to generate a DRAMATIC increase in leads from your ideal and likely buyers.

In this episode, Heather Warrell, a Digital Learning Coach at the Kentucky Department of Education, shares her thoughts on Digital Leadership, Purple Cows and the #KYGoDigital movement that continues to gain momentum as innovative school leaders throughout Kentucky have embraced a new approach to professional learning. Twitter: @heatherwarrell, @DrGregGoins. --- Support this podcast: https://anchor.fm/greg-goins/support

Subtle, Soulection & Unnecessarily Suave: This is Montalis Anglade. Creative mind, manager, entrepreneur, Kingdom Hearts lover & avid pescatarian... The words to describe him are endless. But how did he get there? From startup tech companies to the foundations of indie music platform, Soulection, Monty takes us through his story; what it was like growing up in his world, the importance of communication, and how a book on Purple Cows changed his perception of marketing + more. Follow Monty on Twitter & IG: @montylov •• Follow us on Twitter & IG: @thousandstory_ • @mrnajiboy • @elpontillo •• Photo Credit: https://www.jackmckain.com

In the first episode of Mike's Always Right, Mike tells you a little bit about himself and his goals for this podcast. Then he jumps into the importance of caring about people when you manage your social media presence. He closes the program with a discussion of Seth Godin's classic marketing book Purple Cow, and how it ties in with one of Mike's latest projects.

Lois Creamer (@loiscreamer on twitter) sits down with Craig immediately after her presentation “Book More Business” and talks being a speaker. More like the business of being a speaker. Craig weasels information for himself under the guise of podcasting, getting Lois to talk position statements, leveraging testimonials, understanding who your target market is, their different perspectives on Toastmasters and why Craig dislikes Purple Cows. Lois Creamer can help speakers build their business at http://www.bookmorebusiness.com