Podcasts about sweet success

Send us a textAs a kid in Colorado, United States, he grew up thinking he was part Japanese (after a playful prank from his mother). Today, he has been living in Japan for almost three decades. One could call that destiny alright! Meet Dr. David Sweet, Founder and CEO of FocusCore Group, a leading executive search consultancy in Tokyo which has consulted for top-tier companies across the region, helping them find exceptional talent and fill critical roles with the best candidates.     David holds a PhD in Leadership Development and is also a certified ICF Executive Coach. His expertise in leveraging social networking for recruitment in Japan has earned him recognition in publications such as ‘Facebook & LinkedIn: Social Media Job-Hunting Techniques That Don't Require a Resume'. Before moving to Japan, he spent a decade working in Labor Relations and Employee Development for the U.S. Government. David is the author of ‘Sweet Sales', ‘Sweet Success' and ‘Recruit! Becoming the Top-Biller' as well as two books of poetry and a children's book! He also hosts the FocusCore Podcast. David is also an 'obsessed mid-pack marathon runner' (best time 3:09) and a musician playing the ukulele and the mandolin as a member of the Sweet Strings Orchestra.  [03:20s] Colorado to Tokyo [11:16s] Recruitment and HR in Japan [19:10s] Top skills in demand in Japan [26:22s] Evolution of business culture in Japan [35:30s] FocusCore Group's growth, learning, challenges, opportunities  [43:17s] Future of the talent recruitment industry  [50:49s] RWL: Check out David's books ‘Sweet Sales', ‘Sweet Success' and ‘Recruit! Becoming the Top-Biller'; Listen to David's podcast FocusCore Podcast Follow FocusCore Group's work at https://focuscoregroup.com/ Connect with David on LinkedInConnect with Vinay on X (formerly Twitter) and LinkedIn What did you think about this episode? What would you like to hear more about? Or simply, write in and say hello! podcast@c2cod.comSubscribe to us on your favorite platforms – Google Podcasts, Apple Podcasts, Spotify, Overcast, Tune In Alexa, and more.  This podcast is sponsored by C2C-OD, your Organizational Development consulting partner ‘Bringing People and Strategy Together'. Follow @c2cod on Twitter, LinkedIn, Instagram, Facebook 

Laughers, get ready to savor every moment with Sarah Baker-McEvilly, founder of BMC Bakes in Harrisonburg—a gluten-free bakery haven in the Shenandoah Valley! From kitchen to storefront, discover how Sarah transformed her love for baking, inspired by her grandmother and cultivated at Heritage Bakery, into a thriving storefront that serves up irresistible treats for events, weddings, events, and everyday walk-ins. From her army days to becoming a staple at local farmer's markets, Sarah shares her journey of perseverance and community building. You'll uncover the secrets behind her gluten-free baking techniques that make her pastries indistinguishable from their gluten-filled counterparts. Plus, learn about her exciting plans to continue their popular cake decorating class, bread days, and other new vibrant events on the horizon at BMC Bakes. Whether you're near or far, get ready to indulge in the warmth of homemade charm that's as inviting as Sarah's spirit. Cheers to sweet stories and sweeter treats! Instagram: @bmcbakes Facebook: BMC Bakes Email Sarah: sarahbmc@bmcbakes.com Website: bmcbakes.com Address: 157 N Main St., Unit 100, Harrisonburg VA This podcast is brought to you by: FWAF [f-wahf] = The Funny Womacks & Friends We offer comedy shows, classes & this podcast! thefunnywomacks.com Facebook & Instagram: @thefunnywomacks YouTube: The Funny Womacks Affiliate Links You May Also Be Interested In: Love Podcasts? Love Audiobooks? Get a Free One on Us!

Bongani Bingwa speaks with Rhulani Chauke, Director of Conza’s Biscuits, about the brand's journey since winning the MTN Small Business Award last year and how the recognition helped elevate the business, the passion and perseverance behind their success, and what the future holds for Conza’s Biscuits. See omnystudio.com/listener for privacy information.

Why most launches fail...If your launches aren't hitting your goals, you might be making one (or more) of these 6 common mistakes—and fixing them can change everything! In this video, I break down exactly how to increase your visibility, build demand, and make selling effortless. Need help refining your offer suite? Check out Sweet Success—the program designed to help you create offers that feel aligned and sell with ease!   https://thevisibilityqueen.com/suitesuccess-3260Drop us a message...Grab Simply Irresistible Offers (or upgrade to grab Suite Success and Stream Stack and Scale too) https://thevisibleceo.com/SimplyIrresistible Don't forget to share this episode and tag me @itscrissyconner on Instagram and @crissyconner on Facebook to be entered to win!

Why most launches fail...If your launches aren't hitting your goals, you might be making one (or more) of these 6 common mistakes—and fixing them can change everything! In this video, I break down exactly how to increase your visibility, build demand, and make selling effortless. Need help refining your offer suite? Check out Sweet Success—the program designed to help you create offers that feel aligned and sell with ease!   https://thevisibilityqueen.com/suitesuccess-3260Drop us a message...Grab Simply Irresistible Offers (or upgrade to grab Suite Success and Stream Stack and Scale too) https://thevisibleceo.com/SimplyIrresistible Don't forget to share this episode and tag me @itscrissyconner on Instagram and @crissyconner on Facebook to be entered to win!

In this engaging episode of Shark Theory, host Baylor Barbee turns an impromptu challenge into a profound life lesson using a seemingly simple birthday cake as a metaphor. Challenged to find inspiration from a cake, Baylor explores the parallels between cake-making and personal growth, emphasizing the importance of the "oven" moments in life where ingredients—often appearing unpalatable on their own—combine under pressure to create something beautiful. He eloquently connects this analogy to the importance of recognizing and valuing one's unique life ingredients, or skills, highlighting the necessity of adversity as a refining force that ultimately leads to success. Baylor delves into the transformative power of adversity, encouraging listeners to embrace challenges as essential steps to unlocking their full potential. He stresses that facing setbacks isn't about giving up but recognizing these moments as a crucial part of the refining process that life demands. With a vivid tie to his own experiences, including how the COVID-19 pandemic tested the principles outlined in his book "Opportunity Engineer," Baylor reiterates the opportunity inherent in every obstacle. This episode is a call to action for listeners to inventory their skills, embrace adversity, and actively shape their lives into a celebrated masterpiece. Key Takeaways: The metaphor of cake-making illustrates personal growth, with each ingredient representing the skills and experiences that shape our lives. Adverse situations, much like the oven for a cake, serve as a necessary component for refining and realizing our true potential. Identifying personal skills and taking inventory of one's life is crucial to understanding what one can offer to the world. Viewing adversity through a positive lens can turn setbacks into opportunities, reinforcing resilience and capability. The importance of proactive engagement in life's "cooking process," aligning one's passions and skills to bring something meaningful into the world. Notable Quotes: "Everybody wants the finished product, but nobody realizes the ingredients that lead up to it and what the cake has to go through." "The fire in life is the adversities we face. It's the setbacks, it's the obstacles." "When somebody puts you to the fire, are they finding out that you're real? Or are they finding out that you're a fraud?" "If I can put my head down and work through this adversity, then I can see what I'm truly made of." "What are you cooking? What are you putting into the world?"

Join us on What's Your Shine? The Happy Podcast for an extraordinary conversation with Yasmeen Tadia, founder of Make Your Life Sweeter, a luxury dessert experience brand that has taken the world by storm. Yasmeen is not just an entrepreneur—she's a visionary, innovator, and mentor, bringing joy to high-end events, corporate gatherings, and celebrity clients across the globe. In this inspiring episode, Yasmeen shares her journey from bootstrapping her business to working with clients like Meta, Rolls-Royce, Bentley, and Neiman Marcus. Her story is one of resilience, adaptability, and an unwavering commitment to excellence. From curating exclusive dessert experiences to navigating the unpredictable world of entrepreneurship, Yasmeen offers powerful insights on building a brand, staying true to your purpose, and creating opportunities through authentic relationships. She also opens up about the challenges of self-funding her business, balancing creativity with financial sustainability, and why she's passionate about mentoring future entrepreneurs.

The Entrepreneur's Blueprint: Choosing, Validating, and Selling Your Business Idea

The Gold Rush was full of dreamers searching for fortune—but the biggest successes didn't come from those digging for gold. In this episode of Learn to Lead, we uncover the surprising stories of those who found lasting success by thinking differently. Their journey holds a powerful lesson for leaders today.—Learn To Lead is brought to you by Abilitie, a leading provider of experiential learning. Abilitie's simulations and leadership programs have inspired over 100,000 professionals in more than 50 countries. To learn more about Abilitie and about our host Matthew Confer, visit the links below: Abilitie Leadership Development -https://www.abilitie.comThe Learn To Lead Podcast -https://www.abilitie.com/learn-to-lead-podcast/ Host Matthew Confer:LinkedIn -https://www.linkedin.com/in/matthewconfer/Twitter -https://twitter.com/MatthewConferMatthew's TEDx Talk on Decision Making -https://www.ted.com/talks/matthew_confer_before_you_decide_3_steps_to_better_decision_making Make sure you subscribe to our show to ensure you get our next episode when it is released.

WINE: 2019 SOL TIERRA BY SEIS SOLES WINE Join us for an inspiring conversation with media powerhouse Honey German, who's making waves at iHeart Media's Power 105.1 and breaking ground with her podcast on the 'My Cultura' Network. Honey shares her journey as a Dominican-American woman navigating the media landscape and creating spaces for authentic representation. Episode Highlights In this heartfelt conversation, Honey opens up about: - Her path to becoming a beloved voice on New York's Power 105.1 and how she brings her authentic self to broadcasting - The importance of mentorship and her commitment to nurturing the next generation through Power 105.1's internship program - Her advocacy work for Women of Color, and Immigrants' Rights - Balancing roles as a radio personality, podcast host, event host, and news correspondent while staying true to her roots Discover how Honey's magnetic personality and trend-setting style have not only won her a dedicated following but also made her a trusted voice for brands and listeners alike. Connect with Honey German Instagram: @iamhoneygerman Podcast: Gracias, Come Again The Wine & Chisme Podcast celebrates the stories of trailblazers who are reshaping culture and creating positive change in their communities. Pour yourself a glass and join us for this unforgettable conversation!

Nosipho Radebe is in conversation with Stephanie Ceranio, Founder at Jack Rabbit Chocolate StudioSee omnystudio.com/listener for privacy information.

Have you ever wondered what it takes to transform a spontaneous idea into a thriving business? Or how a passion for art can turn a simple donut into a masterpiece? In episode 146 of Carlsbad: People, Purpose and Impact, I chat with the delightful Renee Bexiga, owner of Get N Go Donuts, who spills the beans on her unique journey from college student to donut entrepreneur.Renee's story is as sweet as her creations. From her college days at San Diego State University to her spontaneous leap into the donut world, she shares the ups and downs of her career path, including her time as a lead bartender and assistant manager at Ignite Bistro. We reminisce about the vibrant atmosphere and popular dishes like the "man candy" appetizer that brought us together.Dive into the creative process behind Renee's themed donuts and donut cakes, and discover how her artistic flair has set Get and Go Donuts apart. Learn about the importance of community engagement, the challenges of early morning starts, and the joy of celebrating National Donut Day.Don't miss this episode filled with laughter, insights, and a sprinkle of donut magic. Connect with Renee and explore her delicious creations at getngodonuts.com or call 760-814-2882. Did this episode have a special impact on you? Share how it impacted youCarlsbad Podcast Social Links:LinkedInInstagramFacebookXYouTubeSponsor: This show is sponsored and produced by DifMix Productions. To learn more about starting your own podcast, visit www.DifMix.com/podcasting

Dr. Velonda Anderson's journey from military service to health-focused entrepreneurship is a testament to resilience, purpose, and community impact. Originally from Washington D.C., she lived in cities like Oakland and Atlanta before making Detroit her home in the 1980s. With a background in nursing, data processing, and personal training, she pursued a doctorate in nutrition, eventually founding Sweet Potato Delights, a company specializing in vegan, sweet potato-based baked goods. “I think the biggest thing is about having the conversation with folks,” she says, highlighting the importance of community dialogue in her work. A firm believer in financial literacy, she stresses, “You have to get friendly with your financials,” crediting programs like the Goldman Sachs Black in Business cohort for sharpening her business acumen. Through partnerships with local organizations like the Detroit Black Community Food Sovereignty Network, she not only promotes food access but also mentors aspiring entrepreneurs, ensuring that knowledge and opportunity are passed forward. “No matter what I've learned, it's not for me, it's for me to move it back to the community,” she affirms. Dr. Anderson's work embodies the intersection of wellness, economic empowerment, and cultural preservation, making her a vital force in Detroit's food and health movement. Detroit is Different is a podcast hosted by Khary Frazier covering people adding to the culture of an American Classic city. Visit www.detroitisdifferent.com to hear, see and experience more of what makes Detroit different. Follow, like, share, and subscribe to the Podcast on iTunes, Google Play, and Sticher. Comment, suggest and connect with the podcast by emailing info@detroitisdifferent.com

 I totally forgot I had an anniversary this month. Learn to celebrate, document and share your narrative as part of your company's pitch. #ThePitch #INICIVOX #VirtualMentorship

This week on Franchise Today, I host Greg George, founder and CEO of Peach Cobbler Factory, who shares his compelling story from designing cigar lounges to building out a 100+ unit dessert and treat concept. Greg's story is one of passion, resilience, and family values. Key highlights include: Greg's strategic approach to franchising, staying with brands until they soar, and his emphasis on strong products and financial diligence. The rapid expansion of Peach Cobbler Factory, growing to 112 locations across 22 states by 2022, thanks to Greg's visionary leadership and a mentor's guidance. Personal stories of triumph over adversity, including Greg's own battle with addiction and his commitment to supporting others on similar paths. Whether you're an aspiring entrepreneur or a seasoned business leader, this episode is packed with valuable insights on scaling businesses, overcoming obstacles, and the profound impact of people in business. Don't miss out on Greg George's inspiring story and learn how franchising can be a powerful platform for change.

In this inspiring episode, Ashley Rogers, CEO of Sprinkles CPG, shares her journey from growing up in an entrepreneurial household to launching multiple successful ventures in the competitive world of Consumer Packaged Goods (CPG). Discover how Ashley turned challenges into opportunities, scaled her brands to national success, and is now empowering the next generation of entrepreneurs with her innovative community, Shelf Made. Whether you're a seasoned business owner or dreaming of launching your product, this episode is packed with actionable insights, lessons learned, and a roadmap to success.

Abigail's first pregnancy turned into a life-threatening birth experience with undetected gestational diabetes and a traumatic ICU stay. On top of that, she unexpectedly had to move homes just two weeks postpartum. Abigail quickly developed intense postpartum depression and struggled to make sense of what happened to her. She was sure she would never have kids again, but after therapy and healing, she and her husband found themselves wanting another baby three years later. Abigail became pregnant right away, and she knew this time would be different. This time, things would be better. From the meticulous monitoring to the candid conversations, Abigail felt heard and supported throughout her entire pregnancy. Her gestational diabetes was detected and very controlled. While a scheduled C-section seemed to be a logical choice, she knew her heart wanted a VBAC. She was able to go into spontaneous labor and pushed her baby girl out in just 13 minutes!How to VBAC: The Ultimate Prep Course for ParentsFull Transcript under Episode Details Meagan: Welcome to the show, everybody. We have our friend, Abigail, from California with us today. She is a 27-year-old stay-at-home mom with a 4-year-old daughter and a 7-month-old son. She experienced a very unfortunate, traumatic experience with her first which really left her not really sure that she wanted any more kids. She's going to dive more into her wild experience, but she had a COVID pregnancy. She had a lot of different stresses through the pregnancy, especially at the beginning– gestational diabetes, preeclampsia, and so many things with her first that really taught her a lot, and had a wild birth experience. Then the second time, she ended up getting gestational diabetes again, but did a lot of different things to improve her outcome like hiring a doula, getting a supportive provider, and all of that. We are going to turn the time over to her in just one moment, but I do want to quickly in place of the review share a couple of tips for gestational diabetes. If you guys have not heard about it so far, check out Real Food for Gestational Diabetes by Lily Nichols. It is absolutely incredible. It is less than 200 pages long. It is a fantastic read and filled with a lot of really great information and studies. She also talks about prenatals, so I wanted to remind everybody that we have a partnership with Needed who we just love and adore. We do have a promo code for 20% off. You can get your 20% off by using code VBAC20. Definitely check that out.Then we are going to be including a lot of things in our blog today like third-trimester ultrasounds, sizes of baby, and gestational diabetes so make sure to dive into the show notes later and check out what we've got. Okay, my darling. I'm so excited for you to share your stories today. I feel like there's part of your story that I want to point out too before you get going, and that is that sometimes you can plan the most ideal birth scenario, and I'm not going to talk about what this scenario is, but a lot of people are like, “Do this. Do this. Do this.” Sometimes you plan it, and then your care falls short or something happens and plans change. If you guys are listening, I just want you to dive in. As you are listening to Abigail share her stories, listen to how sometimes things change and what she did, and then what she did differently to have a different experience. Okay, Abigail. Abigail: Hello. First of all, I just want to say that I'm really happy to be here today. Thank you for having me today. Meagan: Me too. Abigail: Yeah, I guess let's just dive right in. Meagan: Yeah. Abigail: First thing is I am a stay-at-home mom, so my mom is out in the living room with my babies right now, and at this point, my son is 7-months-old, and we are having a really good time over here. I just want to start by saying that. Basically to start with my story, I got pregnant for the first time in January of 2020. Everybody knows what else happened in 2020. I was, I think, about 12 or 13 weeks pregnant when everything completely shifted. Everything started to shut down. There was a chance that I was going to get laid off of work which I did end up getting laid off of work about a week later. It was not a fun time. My husband and I had an apartment. We lived in a place we had just moved to. We had been there for about 3 years. We had a roommate, and everything was totally fine. Everybody worked full-time. I was working out regularly. We had a pretty chill life. Go to the farmer's market on the weekend. I was really excited when I found out I was pregnant. I was like, “Okay, yeah. We are going to bring a baby into this. Let's do it. I love what we're doing.” So again, everything completely shut down and shifted. Our roommate decided he wanted his own space, so he gave us a 30-day notice. We were stuck in a situation where they were raising our rent because our lease was up. We would have had to re-sign. It would have cost us more and everything, so we were looking at having to move because our roommate was moving out. It was all not a very fun time, so we decided to move back to where we were from, rent a room from a family member, and stay with them for the time being. They had a little bit of extra space for us. We thought it would be totally fine and everything. We moved when I was about 20 weeks pregnant. Up until that point, I had regular OB care at a regular office. I had done all of the blood work and everything and the ultrasounds and the anatomy scan and everything up until 20 weeks. When we moved, I decided, “Okay, I think I want to have the baby at home, especially now since the pandemic.” I don't know that I really wanted to go to the hospital, but I wasn't sure that I wanted to do that to begin with. I grew up in a community where home birth was pretty normal. My mom had my younger brother at home. Several of my friends were born at home and their siblings when we were younger. It was a pretty normal thing to me. I reached out to a team of midwives. I talked to them, and got everything set up. I started doing appointments with them. They were coming over to my house fairly frequently. It was pretty nice doing the regular blood pressure checks and the urine samples with the little sticks, and all of that stuff. When it came time for the gestational diabetes testing, I was like, “Okay, is this something I have to do?” I didn't have my insurance set up at that point or anything because we had just moved so we would have to pay out of pocket for it. I would have to go sit in some lab or office some place. Again, during COVID, while I was pregnant, I was like, “I don't know. If I don't have to do it, I don't want to. If I have to, I will. What are we doing here?” They were like, “Well, you're low-risk. These are the risk factors. If you don't want to do it, you don't have to. You just have to sign this form.”I was like, “Okay, cool. I'll sign the form. Seems easy enough.” I totally skipped the gestational diabetes testing. That was on me, but it wasn't on me at the same time because I don't feel like I was given proper informed consent. There was a team of three midwives plus a student, so a total of four that I was seeing. One of the midwives ended up getting switched out at about that point, so it ended up being the student, the same original two, and then one newer one. Everybody was really nice. They were coming over and checking on me and doing all of the things that I thought they were supposed to be doing. I was not weighing myself. We did not have a scale. Again, they didn't tell me that it is important to make sure that you're not gaining too much weight at a time or anything like that. What happened was, I started gaining a lot of weight, but I didn't really realize just how much weight I was actually gaining. I was like, “Oh, I'm pregnant.” I quit going to the gym. I can't even hardly do anything. It's hot out. It's summertime. I was pregnant from January to September, so the bigger I got, the hotter it got.I didn't do much, so I was like, “Whatever. I've gained some weight. It's not a big deal.” I was a pretty small person to start with. Just for reference, I'm 4'8”, and I was 95 pounds when I got pregnant initially, so really small. It started becoming concerning because toward the end of my pregnancy, and toward I guess not even the end, the beginning of my third trimester, I started getting really swollen. Like, really swollen. My feet and my legs up to my knees– not just my feet, but my calves and everything were pretty swollen. Toward the end of my pregnancy, I had swelling up to my thighs. I'm being told this is normal. I'm 23. I've never been pregnant before. I don't have any support groups or anything going because it's COVID. Nobody wants to talk to anybody or do anything. It was a little frustrating for me because they were like, “Just put your feet up. Soak your feet.” If I soaked my feet, they got more swollen. I was not taking proper care of myself either. I went from exercising and eating right and doing all of the things that you are supposed to do to sitting at home and eating a lot of fast food and not walking. I was not having a great time mentally either. We were living some place I didn't want to be living. It was all of it. I didn't think too much of it. Again, I'm like, “Well, I'm being told this is normal. I'm gaining some weight. It's fine.” At one point, one of my urine tests that they did came back positive for glucose, and they were like, “Well, what did you eat for breakfast?” When I told them, I was like, “I had some waffles. I had some orange juice,” and whatever else I had, they were like, “Oh, you just had some orange juice before you got here. That's fine.”I was like, “Okay.” They didn't think to check it again. I didn't think to get a second opinion or anything. At one point toward the end of my pregnancy, I had a blood pressure reading that I checked myself at home with the little wrist cuff. That was really elevated. It was the end of the day. I texted the midwife. I was like, “Hey, my blood pressure is really high.” She was like, “What did you do today?” I was like, “I didn't really do much. I ate this for lunch. I had some soda.” She was like, “Okay, well that's probably fine. Just rest and check it again in the morning.” I checked it again in the morning, and it was still relatively normal, so they didn't do anything. One of the midwives came over at one point and dropped off some herbs for me that they wanted me drinking like some tea or something like that because I was getting swollen. I was standing outside talking to her, and she was like, “Oh my god, I can see your feet swelling up while we are standing here. You need to go back inside and put your feet up.” Again, nobody thought anything of it. How four people missed all of this, I don't know. I feel kind of like the student may have been more concerned, but didn't really know how to say anything or anything, just looking back on the facial expressions she would give and things like that. I go into labor right at 40 weeks. I am planning a home birth. Everything is set up for that. I've got the tub at my house. We've done the home birthing class and how to get everything set up. We've done all that. There was no backup plan in place. They did not suggest that I have one. Again, I did not know any better at the time. I was told that if there was some kind of emergency, I would go to this hospital. That was as far as it went. I didn't have a backup bag ready. I didn't have a hospital bag ready. I didn't have anything planned. There was no, “Hey, this is what we watch out for. This is what you might go to the hospital for.”I go into labor at 3:00 AM. Honestly, contractions started, and they were immediately painful. I've never done this before. I'm like, “Okay well, maybe we're just starting out harder than I thought. That's fine. Maybe there's not going to be early labor.” I labored for a couple of hours. I was really uncomfortable, so I called the midwives. They came over. They checked, and they were like, “Okay, you're only at 2 centimeters, and this is seeming like early labor.” I'm like, “This really painful. I'm not having a good time. This does not feel okay at all.” They checked my blood pressure. My blood pressure was through the roof. They waited a little bit, checked it again, and it was even higher the second time. They were like, “Okay well, this is out of our care. You've got to go to the hospital now.” I'm like, “What do you mean I've got to go to the hospital? That's not part of the plan here. We don't even have a plan B or anything.” Through tears and contractions and everything, I was having contractions maybe every 10 minutes or so, 5-10 minutes. Somewhere around there, I don't remember exactly. I got a hospital bag ready. I got some clothes for the baby together. I got my phone charger, my toothbrush and everything, and we headed to the hospital. I sat in triage by myself for 4 hours because they did not have a bed available for me. They would not let my husband into triage with me because it was COVID. The entire time, I was so uncomfortable. They had me immediately start on blood pressure medication to try to get my blood pressure down. They started me on magnesium, and they told me that the magnesium was going to make me feel yucky which is the biggest lie I have ever been told by a nurse. I don't know if she just never had it or what, but I felt like you have the worst flu you've ever had. My whole body hurt. It made everything feel worse. I felt groggy. I felt sick. It was not fun at all. At that point, I think I got to the hospital at 11:00 AM. They didn't get me into a room until 3:00 or 4:00 that night. So at that point, I'd been in labor for 12 hours. I was still hardly dilated. The doctors, initially when I got there, said, “Your notes say you are only 2 centimeters. Why are you here?” I was like, “I don't know. I was told to be here. I was told that my blood pressure is high or whatever. I don't know. I don't want to be here.” They did all of the things. They ran all of the tests. The doctor comes back in and says, “You are severely preeclamptic. Why did you not get here sooner?” Meagan: So why are you here and okay, why weren't you here sooner?Abigail: Yeah. I was like, “I'm so confused. I don't want to be here.” I'm freaking out. I'm stressing hardcore. My blood pressure went down for a little bit, but it stayed really, really, really high. They put me on fluids and everything which of course, did not help with the swelling. They get me into a room and everything. Things are moving along. It's going fine. I was okay for a little bit, then it got to the point where my legs were so swollen that I felt like they were going to pop. My legs felt like balloons that were going to explode. They were trying to put compression boots on me and stuff in the bed. Every time I was having a contraction, I was trying to get up and get moving because it felt better to get up and move. They were taking the boots on and off. It was miserable. After, I think, 28 hours of labor at that point, I was like, “Okay. I would like an epidural, please. I really don't want to have to get out of bed. I can't do this. I want my legs up. I don't want any part of this.” They got me an epidural. I don't know exactly how many centimeters I was at that point, but things had not moved very far in 28 hours. The doctor kept pushing to try to break my water. I kept telling her, “No, thank you. I don't want that. It will break on its own. I would like to take a nap.” I took a nap. My water did break on its own. That was nice. The water was clear. Everything was fine. We are still moving. I have an epidural. It's working great. I'm laying in bed. My blood pressure was still high. The swelling was still bad, but other than that, everything was maintaining. We were fine.I continued laboring for a while. I was getting checked pretty frequently because the doctors were uncomfortable with the situation. Again, looking back, I realize why they would be uncomfortable with the situation. They kept checking me and trying to want to do stuff. I was on Pitocin at that point. They had started it at some point, I think, shortly before I got the epidural. I had been on that for a while. It had been from being okay to all of a sudden, I was not okay. I don't remember exactly what hour that happened. It was somewhere between probably 36-ish. I was dealing with some stressful stuff with some family members. I was not having a good time. My phone kept going off. I was just trying to rest. It was a miserable time. They said that I was getting a fever all of a sudden. They were like, “You're getting a fever. We're going to see what we can do.”  They tried to give me Tylenol to bring it down. They tried putting a cool rag on my face. They were trying to get me to eat ice. At that point, they had completely stopped letting me eat because initially when I got there, they were letting me eat a little bit, but that stopped. They wouldn't let me drink anything, so they were giving me ice chips and stuff. I started getting to the point where I was feeling really sick, like more sick than I already felt. They checked me again, and depending on which doctor did it, I was at a 6 or a 7 still. They finally called it. They were like, “You have an infection. You are not doing okay. This is not okay. You need to have a C-section now.” Crying, I was like, “Okay, fine. That's not what I want, but let's go.” They prepped me for the OR, got everything moving, got me back. By the time I got in there, it had been 38 hours. I had an epidural for about 12 of those hours, I guess. At that point, it wasn't working super well anymore. It was not working well enough that they could do the C-section, so they put in a spinal as well. I had both of those done. To my understanding, they are two different pokes. Again, I didn't want either initially, and I got both. I was not thrilled about that. I'm laying on the operating table. I was so thirsty. They wouldn't give me anything to drink. They kept giving me this moist sponge. They said that I couldn't suck on the sponge. I could moisten my mouth with it. They gave me some stuff to drink that said it was going to make it so I didn't throw up. I wasn't nauseous at all the entire time. I hadn't thrown up at any point at all. I was like, “I don't want this. I don't need it.” The stuff that they gave me tasted awful, and they wouldn't give me anything to rinse it down. My mouth is dry. I'm gagging from how dry my mouth is, and the stuff tastes bad. They have me strapped to the table. My arms are down. I just laid there crying. The C-section went fine. They got my baby out. She was okay. She was 7 pounds, 12 ounces. For somebody who is my size, I was like, “Wow. That's a really big baby.” That was surprising. So they get me sewn up and everything. They let me look at my placenta, and it was four times the size of any placenta I have ever seen. It was like a dinner plate sized, but a couple of inches thick, like really thick. I was like, “Okay well, that's really weird.” They moved me and the baby to recovery. My husband was with me. Everything was okay. Everything calmed down. We were okay now. We've got this. It's fine. Then all of a sudden, the nurse was like, “I don't like your bleeding.” This is the same nurse I had for two or three nights because at that point, I had been in labor for 46 hours. It was 46 hours by the time they took my baby out. I started labor initially on the 28th at 3:00 AM, and my baby was born on the 30th at 1:00 AM, so almost a full two days. She's like, “I don't like your bleeding.” I'm like, “Okay.” I'm really out of it. I'm not really paying attention. I'm trying to nurse my baby. I can hardly move. I'm uncomfortable. Next thing I know, there are more people coming in, more doctors coming in, more nurses coming in. They take the baby from me. They hand the baby to my husband, and they shove them out. I'm just screaming, “Please don't give my baby formula.” I don't know what's going on. I don't know where they're taking her. I was trying to nurse her, and I'm so confused now. Next thing I know, there are 10 people surrounding my bed. It's three doctors and seven nurses. I had one IV in my hand initially, or in my arm or wherever they put it. Next thing I know, I had two more IVs. There was one in my other arm and in my other hand. They put some pills up my backside, and I'm so confused what's going on at this point. I'm still numb from everything from the spinal and the epidural and everything, so I can't feel what's going on. She's pushing on my belly. She's changing the pads under me. Everyone is freaking out.Meagan: Wow. Abigail: I am fading in and out of consciousness. I don't know what's happening. My husband's freaking out. My blood pressure had dropped to 25/15 I think. Meagan: Whoa. Abigail: I was about to die. They finally got me stable. I don't really know what happened exactly. All I know is the next thing I know, I woke up and I was in the ICU. They wouldn't let my husband come see me. They wouldn't let me see my baby. I'm with a bunch of COVID patients and everything. They gave me two or three blood transfusions. They put a balloon in my uterus to apply counterpressure so that it would stop bleeding, and they had a bucket attached to it. I'm watching them just empty buckets of my blood. It was so scary. I'm laying in the ICU by myself, and the balloon in my uterus hurt so bad, like, so bad. I didn't end up moving. I laid there for the rest of that night, the entire next day, the whole next night, then I think they moved me the next day. It was a night and a half plus a whole day that I just laid there by myself. Meagan: Wow. So scary. Abigail: It was so scary. The nurses came in at one point and were trying. I think it was the lactation consultant maybe. They were trying to get me to pump and everything. I think I pumped once or twice, but I was not up for doing anything. If they didn't come in and sit me up, they didn't really do it. I finally get the balloon taken out because that was what I kept begging for. I was like, “Please take this out. It hurts so bad. The pain medications aren't helping.” I didn't want to give the pumped milk to my baby as it is because I was on so many pain medications and so many antibiotics and everything else. I get the balloon out finally, and I think they took it out that night then they moved me the next day. They moved me to high-risk maternity, and they let me take a shower and eat some food and stuff before they brought my baby back from the nursery because she was fine in the nursery. That was nice to be able to take a shower and wash off all of the blood. I was so covered in blood and everything. I looked at my C-section scar and everything for the first time, and I realized I had a reaction to the tape that was on it and stuff too, so my skin all around it was all irritated. All up and down my arms had been profusely poked and prodded because they were checking my blood every four hours because of the infection and stuff. Depending on the lab tech's skill and everything, it was not going well for some of them. They kept having to poke me. The IVs weren't working for them to take blood from or something like that so they just kept having to poke me more. Again, I was having reactions to some of the tape, so my whole arms are just completely raw and everything. I was still very swollen. I was very, very, very swollen still. They had compression socks and stuff on at this point, not boots at least. They finally bring my baby to me, and then we ended up spending three days in high-risk maternity, so total, that was two days in labor, almost two days in the ICU, and three days in the high-risk maternity. Total, I spent seven days in the hospital. I get home, and they had me on blood pressure medication for a few weeks until I think my six-week appointment when I followed up, and then my blood pressure was back to normal, so I was able to quit taking the blood pressure medication and stuff. I dropped 30 pounds instantly because it was all of the swelling that just came off. I had still gained a lot of weight, but it a huge chunk of it was swelling which is so bad. It was finally over. I was settled. I'm in bed with my baby, and then the family member we were living with decided that they didn't want us living there anymore, so at three weeks postpartum, we had to move. I had only been home from the hospital for two weeks at that point. I didn't know what was going on. I didn't want to be around the situation. My husband was dealing with it. I ended up going on a road trip with my grandma to go stay with a different family member out-of-state just to make sure my baby wasn't anywhere near anything that was going on. Three weeks after a C-section and almost dying, I was driving and doing a whole bunch of other stuff– going out, walking around, and trying to put jeans on. I couldn't figure out why my clothes didn't fit. I didn't realize just how big I had gotten. It was not a fun time. It was about five days out of town, then I moved into a different family member's house temporarily where I was completely isolated by the people that I was living with. They did not understand what I was going through. They thought that I was choosing to be difficult intentionally, so that created additional problems. I ended up getting pretty bad postpartum depression which is really not a surprise. I still didn't understand what had happened to me. I still didn't understand why I had almost died. I still didn't understand. I didn't know if I had done something wrong. I didn't know what was going on. I spent a lot of time really upset over the fact that everything went wrong, and I didn't know why. Life was falling apart around me. I was not doing okay. It turned into really bad postpartum depression pretty quickly. My husband and I got our own apartment when my baby was four month's old. I was like, “Okay, things are finally going to get settled. Things are going to be okay now.” It did not settle. My depression got worse, and I didn't even know what to do. I was eating a lot because I was like, “I'm breastfeeding. I need to eat.” I basically just sat at home, didn't do anything but eat and nurse my baby. I was very thankful I was able to successfully breastfeed my baby after everything that happened to me. All of the nurses at the hospital were surprised about that and stuff. Meagan: Yeah, with the amount of blood loss and everything, that's pretty rare. It's pretty rare. Abigail: Yeah. I never ended up giving my baby a bottle or anything because I was so scared that if I tried to give her a bottle or something that it would mess up my breastfeeding, and that was the only thing that had gone right. I was doing okay for a little while, I thought, but it was not okay. I was really not okay. I was very, very sad. I was fully convinced for a period of time that they should have let me die at the hospital. I was fully convinced that the doctor did me a disservice by trying so hard to save me. Meagan: I'm so sorry. Abigail: Yeah. I finally started therapy. I started trying to get up and do more and not eat so much and get moving. I think finally around the time my daughter was a year or a year and a half, I started to feel a little bit better, and things slowly did start to get a little bit better for me, but I was fully convinced that I did not want more kids. I was like, “I am never going through that again. I do not want another C-section. I don't know what happened to me, so obviously, I would have to have another C-section because we don't even know what went wrong.” It took me until my daughter was almost three. She was about to be three when all of a sudden, my mindset shifted, and I was getting mad at myself for feeling like I wanted another baby because I was like, “I don't want another baby. Of course, I don't want another baby. I made that very clear.” We got rid of all of the baby stuff. I told everybody I wasn't having more. What was wrong with me? I was fighting internally with myself because I wanted another baby, but I did not want another baby. It was insane. I kept it all to myself. I didn't say anything. All of a sudden, my husband was like, “I think we should have another baby. I was like, “What are you talking about? You're insane.” He was like, “No, really. I think we should have another baby.” I was like, “You shouldn't have said that because I want another baby.” Meagan: Yeah. I have been actually thinking the same. Yeah. Abigail: Yeah. I was pretty surprised that I got pregnant right away. Literally, within a couple weeks, I was pregnant. It was a good thing and a bad thing because it didn't give me a chance to overthink it, but also, it was like, “Oh no, I haven't even had a chance to think about this. This is definitely what's happening.”I started going to the doctor right at five weeks. They started doing ultrasounds right at five weeks. They were checking me for everything every time, all of the time. I had so much anxiety. I made that very clear to them. I think that's part of the reason that they checked everything all of the time and were trying to be more reassuring. They did ultrasounds at almost every appointment. Most people don't even get an ultrasound until 12 or 20 weeks. Meagan: And then that's the only one. Abigail: I had four of them before I even went for my anatomy scan. They were trying to watch everything and make sure everything was fine too because again, they didn't do my care last time. This OB place did my follow-up care afterward. They saw the aftermath of everything, and they were concerned and stuff. That's what we were dealing with. I was dealing with some nausea, so they gave me some pills for that. Come to find out, one of the side effects of one of the medications they gave me was anxiety. I was fighting a losing battle with myself because I was taking these pills for the nausea. I wasn't eating because I was anxious, and I wasn't eating because I was nauseous, then I was getting more anxious. It was a rough first 20 weeks I would say. Then I did start feeling better, thankfully, so I was able to start eating and stuff again. Once I felt better, I was eating ice cream and all of those things that I wanted and all of that. It was fine. I was doing fine. I was doing all of my appointments and stuff, then it comes up for my gestational diabetes testing. The doctor says, “You need to do this,” and immediately, I was like, “Yes, please. I need to do that because that's one of the things I didn't do last time. I need to do everything to make sure I'm good.” I need to backtrack a minute, I'm so sorry. At my first intake appointment at five weeks when I met with one of the– they're nurses, but it's not the nurse who actually checks you and stuff. They have an office at the OB's office, and they check in, and they ask, “Do you have transportation for your appointments? Do you need help with anything? Do you have access to food? Are you in a safe relationship?” I let them know what had happened previously with me, and she was like, “Oh, well then you might be interested in this. This is something new your insurance covers. You could get a doula if you wanted since it sounds like you wanted to have a more natural experience last time.”Meagan: That's awesome. Abigail: Yeah. Immediately, I was like, “Hell yeah. Let's do that.” I didn't have a doula last time. Again, last time was COVID. I was already trying to pay for the midwives. It wasn't something I thought about one, because I thought I was having a home birth with a couple of midwives. I didn't think I needed a doula. Also, I didn't fully understand what they were and the actual extent of the benefits of them. I was like, “Yeah, totally.” The first thing I did when I got home was call. They were like, “Yeah, we take your insurance. We can get you set up. We're taking new clients. Let's get you in for an appointment.” I started seeing a doula sometime in my first trimester. I don't remember exactly when, but I remember I pulled up the office and I got out. I was like, “This can't be right. This is too nice. There's no way my insurance covers this.” I was shocked at the care I received from my doula service. I'm just going to go ahead and give them a quick shoutout just because they are amazing, but it's Haven for Birth in Sacramento, California, and they do amazing work for a lot of different things. I still attend lactation meetings and stuff with them monthly. Meagan: That's awesome.Abigail: It's such a great team of people. I got the doulas that they set up for me because there are two of them. There's a main one and a backup one. My main doula's name was Heidi, and the backup doula's name was Francine. They were both so sweet and wonderful. Heidi has been doing doula work for a good amount of time. She owns a chiropractic business and Haven. She's the main one, and she's the one who has dealt with higher-risk pregnancies and things like that, so she was my main source of support and throughout everything. I would text her if I needed something. She was so reassuring. She was like, “Yep. You can totally have a VBAC if that's what you want to do.” I was like, “Really? I can do that, okay. I'm going to talk to the OB about it.” The OB was like, “Yeah. It's completely up to you. As long as you are fine and we watch everything, that's fine.” I really did feel like they were supportive. It wasn't like, “Well, if you are okay, then you can.” It was like both of the OBs that I had seen, one of them was a guy and one of them was a girl, and both of them were like, “Yeah, as long as we keep everything in check, you are totally fine. I don't see why you couldn't.”I started to feel a little more confident in that. I had a lot of anxiety about it and for a couple of weeks, I did contemplate scheduling a C-section just to ease my own anxieties, but I didn't feel right with that choice. I really didn't. I was like, “I need to try.” It was tough, though, because I was like, “I don't know how I'm going to deal with the feelings of trying and not succeeding,” so that was the struggle of, “Do I want to just have a C-section that way? I get what I want no matter what,” but I didn't feel like I wanted to do that. I worked really, really, really hard to get my VBAC is basically what ended up happening. Back to where I was, I get my gestational diabetes testing done, and the first-hour one comes back really high. I'm like, “Okay, that's concerning.” I texted my doula about it. She was like, “It's okay. You're going to do the three-hour one. You'll probably pass the three-hour one, but even if you don't, it'll be fine.”I failed the three-hour one really bad. My fasting number was fine, but the rest of the numbers were very elevated, not even just a little bit. I was like, “Oh, okay.” This is all starting to make sense. I had a lot of anxiety initially about what I could or couldn't eat because I didn't feel the greatest, and I was letting myself eat what sounded good to make sure that I was eating. It was a rough week initially when I got that, then it took them a minute to get me the referral in for the program, the Sweet Success program where I was actually able to talk to nurses and dieticians there. Once I finally got in with them, I met with them a few times throughout the end of my pregnancy. I did feel very supported by them. They were very nice. The dietician was willing to meet with me one-on-one instead of a group setting because I was having issues with eating and not wanting to eat and feeling very concerned that I was going to hurt myself or hurt the baby.They did a very good job making sure that I was cared for. We completely changed up my diet. I started walking after every meal. I started checking my blood sugar four times a day, so first thing in the morning, then after breakfast, after lunch, and after dinner. I basically, immediately after eating, would get up and do the dishes or clean up the food I had made or pick up the house or start some laundry or something so that I was getting up and moving. Only a couple of times, there was only once or twice where my blood sugar numbers were higher than they really wanted by more than a point or two. I did a really good job keeping those in check with what I was doing and watching what I was eating very closely and monitoring my portion sizes and realizing what I could and couldn't eat. Once I got to the point of 36 or 37 weeks or whatever where they were like, “Okay, this is the plateau. It's not going to get worse than this,” and I realized I was able to keep it under control and things like that, I would let myself have a couple of bites of a cookie here and there. It wouldn't spike my blood sugar or anything because I was doing everything I needed and that made me feel really nice because I was able to eat the stuff I really liked as long as that was within reason.We met with the doula multiple times. She came over and did a home visit at 37 weeks. I had been having Braxton Hicks contractions from the time I was 19 weeks because we got COVID. We got RSV, and we got a cold. We got a cold. We got COVID, and we got RSV. Meagan: Oh my goodness. Abigail: Yeah. That was the whole first half of my pregnancy along with dealing with nausea and everything else. I found out I was pregnant the beginning of September. We got a cold in October. I got COVID in November, then in December, we got RSV, and my daughter who was three at that point spent five days in the hospital, so I spent five days in the hospital right next to her dealing with RSV while I was pregnant. I feel like the coughing kickstarted Braxton Hicks contractions almost because at that point, I started having them pretty regularly. From 19 weeks on, I had tightenings all the time. Some days, they would be worse than others, but because I was so active, it definitely– I never got diagnosed with irritable uterus or anything, but I think that's what it was because it would get really irritable when I would do pretty much anything, and I was doing things all of the time. At 35 weeks, my contractions started getting fairly intense-ish. They weren't painful at all, but it was every 3-5 minutes, I was contracting. I drove myself to the hospital. I was like, “I'm fine. I'm not concerned.” I didn't bother my husband or my doula or anything. I let her know I was going, but I was like, “Don't worry about it.” They hooked me up. They checked me and everything. they were like, “You're hydrated. We don't need to give you fluids or anything.” They were like, “How are you feeling? You've got to tell us if they hurt or not because we can see them on the monitor, but you've got to tell us how you're feeling.” I was like, “I just feel annoyed. They tighten up, and it's uncomfortable when they do, but nothing hurts. I'm annoyed.” They were like, “Okay, let's check you.” I was still completely closed with no baby coming down. So they gave me a single pill to stop them and sent me home. It worked. It slowed them down for the rest of the night, then they kicked back up to their normal here and there the next day. But for the next couple of weeks, I kept it fairly easy. If I noticed I started I was having more of them, I would try to go lay down. I was able to have my baby shower at 36 weeks which was wonderful because I had not had a baby shower for my first baby because of COVID. I feel like 36 weeks was almost pushing it because my family had asked if we wanted to have it later to have somebody else be able to join us and I was like, “No, no. Please don't push it later. I don't trust that.” It was like I knew that he was going to come just a little early, but I was doing all of the things and still having the regular Braxton Hicks contractions and everything. They were doing multiple growth scans on my baby because he started measuring small at 28 weeks, I think. At his 28-week scan, they noted that his kidneys were slightly enlarged, so they wanted to follow up on that. They followed up on that at 28 weeks. His kidneys were completely fine. We never had another incident with that, but they noticed he was measuring a little smaller so they started doing regular checks. By the end of my pregnancy, I was having a growth scan every week, so they went from, “Let's check you in six weeks. Let's check you in four weeks. Let's check you every two weeks. Let's check you in a week.” They noticed he was measuring small, and he continued measuring small. Meagan: They were regressing, or he was staying on his own growth pattern but small?Abigail: He was growing but not a lot. Meagan: Okay, yeah. He was staying on his own pattern. Abigail: They didn't want him to drop below the 10th percentile, and if they did, they were going to be concerned. He did get right to the 9th or 10th percentile, so they did start to get concerned. They labeled him IUGR. They were doing non-stress tests on me twice a week. Basically, by the end of my pregnancy, I was seeing the OB, the place for the non-stress tests, the gestational diabetes program, the place for the ultrasounds and growth scans, a therapist, a hematologist because I ended up having to have iron infusions and B12 injections, and the doula's office, so seven places. Almost all of them wanted to see me every week. Meagan: Whoa. Abigail: I was running around, super active towards the end of my pregnancy. I was still taking my daughter out and doing all of the things with her as well. I noticed after my baby shower at 36 weeks that my feet were just a little puffy, and I was like, “Huh. That's funny.” It hit me all of a sudden. I was like, “My toes are kind of pudgy.” I'm 36, almost 37 weeks pregnant, and this is the most swollen I have gotten. It was not up my legs. It was not even in my whole feet. It was my toes and the top of my feet, not even my ankles. They were the tiniest bit puffy. I had this moment of clarity where I was like, “How did nobody notice that something was so wrong with me?” I was shocked because I'm looking at myself and I had gained a total, by the end of my pregnancy with my son, of 25 pounds, and that was it. With my daughter, by the end of it, I had gained 70 pounds. Again, how did nobody notice? I am shook. I thought on that for a long time. I'll come back to that, but I thought on that for so long. I ended up emailing the midwives who had provided me care. I was having a day. I went off on multiple people that day. I was not having it, and I emailed them, and I sent them a four-paragraph email about how they let me down. They should have known better. Somebody should have noticed something was wrong. They should have asked for a second opinion. It was ridiculous. I was shook that they didn't push harder for gestational diabetes testing, and all of the things because clearly at this point, I realized that my blood sugars being in control has made all of the difference. Not knowing, you can't do what you need to do which is why I'm such a big advocate for informed consent and gestational diabetes testing. I know sometimes I see people saying that they want to skip it because they are fine. I had zero of the actual risk factors, and I still had it. I'm just putting that out there. That's my main thing for this. Definitely get checked, and stay active, and watch your blood sugars because it's a really, really serious thing. I literally almost died. Sorry, I keep jumping around. My son was measuring small, so they started doing all of the tests and everything, and they couldn't find anything wrong. They were like, “Your cord dopplers look great. The blood flow looks great. Nothing specifically is measuring small. His head is not measuring smaller than the rest of him.” He was very, very, very low in my pelvis. I was waddling from 32 weeks on. He was low the entire time. I could feel him moving regularly. He was super active. I felt confident in myself. I felt safe. I felt good. they were telling me he was fine. Everything was looking fine. My fluid levels were looking good. My non-stress tests were always good. They make you sit for a minimum of 20 minutes, and if they don't see what they need to see in 20 minutes, then you need to stay longer. I never had to stay longer than 20 minutes. It was always in and out. He was always moving. His heart rate was always good. When they started mentioning induction at 37 weeks, I was like, “I don't want to be induced. I don't. There's really no reason.” They were like, “Well, he's measuring small. Your other baby last time was so much bigger. He is so small. This is such a concern.” I was like, “But I think there was something wrong with me and my baby last time. I don't think she should have been that big for me.” I thought that was the problem. I tried explaining that to them that I think they had it backward. They should have been concerned about how big my last baby was because they didn't check my blood sugar when I was in the hospital or anything. They didn't check it. Everything was fine. I was feeling fine. I was having pretty regular Braxton Hicks still. I was convinced I was going to have him early. I told him that. “I will have him early, and you're not going to have to induce me. I promise you. You're not going to have to induce me.” I told the doula that I promised the doctors and the specialists that I was not going to have to be induced. She was on my side. She was like, “Okay. We can try some midwives' brew if we get to that point. We'll talk about it.” I didn't end up getting to that point, thankfully. I had another scan at 37 weeks and 36 weeks. At 37 weeks, the doctor was like, “Okay, well, I specifically want to see you next week. I want you to come out to my other office next week because I specifically want to see you. I don't want you to see the other doctors. I want to follow up with you.” I was like, “Fine. I'll drive to Rosedale. No problem.” It wasn't farther than the other office I had been going to. I didn't get that far. I went into labor at 37 and 6. It had been a normal day. I had taken my daughter to the jumping place and had gone to the grocery store. I messed up when I went to the grocery store and the jumping place. I parked too far out, and I didn't think it through. I jumped near the jumping door, not the grocery door. Walking in was super close, but then I had to walk all the way back carrying my groceries. The carts didn't go out that far or anything. I'm like, “Oh my gosh. This is so heavy.” I'm still having Braxton Hicks the whole time. I'm feeling fine. I haven't had any kind of mucus plug activity or none of that. There was no swelling in my feet or legs. My blood pressure had been good. I checked it regularly. My blood sugar had been good. I had checked it regularly. I get home, and I'm like, “Man, I'm tired.” I got up, and I kept doing laundry and stuff. My husband gets home from work. He's like, “Hey, do you want to go out to dinner? We can go to the restaurant up the street.” I'm like, “Yeah, it's a beautiful day out. It's the beginning of May. That's a great idea.”It's a 3-minute walk from my house to the restaurant. I'm not kidding. About halfway there, I stopped, and I was like, “Oh. Well, that one was a little more uncomfortable than they have been. Okay. I actually felt that.” It felt like a bad period cramp, but also tightening with the Braxton Hicks at the same time. I was like, “I'm fine.” I kept walking. We get to dinner, and I notice at that point, I'm having mild contractions every 10 minutes. We ate food. I had sushi, and I know that rice spikes my blood sugar, so I try not to eat too much of it, but I was like, “You know what? I feel like I'm going to have them. I just need to make sure that I eat.” I ate my dinner. We walked back home. It was still about every 10-12 minutes that I was having mild contractions. We went about the evening as normal. I put my daughter to bed and stuff. I took a shower. My husband and I were watching some TV. I was bouncing on the ball. I wasn't really telling my husband that I was super uncomfortable at that point yet. It hit all of a sudden. It was 11:00 PM. At this point, it was 6:00 PM when I felt the first slightly uncomfortable contraction. It's now 11:00 PM. I'm like, “Okay. This is actually starting to get a little bit more uncomfortable.” I got up, and I paced around the living room. My husband was like, “Uh-oh. We should probably go to bed.” Yeah, we should probably go to bed. That was a good idea. We went to bed, and I did not sleep. I think I slept for about seven minutes because at that point, it went to seven minutes, not 10 minutes. I started timing them on my phone. I texted my doula. I made sure I had all of my stuff ready just to be safe. I made sure the house was picked up. I tried to sleep. I let the doula what was going on. She was like, “Don't worry about timing them, just get some rest.” I was like, “I'm not trying to time them, but every time I have one, I look up and I see the clock. This is happening.” She was like, “Okay, well I'll start getting up, and I'll be ready to head over if you need me. I want you to take a shower.” It took me a good 45 minutes or a half hour or something like that to actually get from hanging around my house to getting in the shower because I started shaking really bad, and I was starting to have contractions pretty quick together. They started getting closer and closer together. My husband ended up texting her at that point, “Hey, she's int he shower. I think contractions are getting closer together. They are two minutes apart at this point. You should probably head over.” She gets here pretty quickly. My daughter is still asleep. At that point, my doula was like, like, “Yeah, I think you're in active labor. We should think about heading to the hospital.” I'm only 10 minutes from the hospital, but my daughter needed to get picked up. I put my bag in the car. We call family. I get my daughter picked up. She hadn't heard anything. She hadn't noticed I was in labor. I wasn't being necessarily loud, but I wasn't also being super quiet or anything. She gets picked up. She's mad she's awake. It's 2:00 AM. We get ready to go, and by the time we get down the stairs, because I live in an upstairs apartment, so I'd been pacing the whole upstairs in my apartment and everything, I was super afraid my water was going to break in the car so I put on a Depends because I was like, “I'm not going to have to clean that up later because I'm going to be the one cleaning it up later, and I don't want to have to deal with that.” My doula was like, “Chris, get her a bag in case she throws up in the car. Let's go.” She tried checking my blood pressure, but I kept moving and stuff, so we couldn't get an accurate reading which made me that much more anxious. I was so afraid that by the time I got there, everything was going ot go bad. I had convinced myself that it was fine, but there was this nagging voice in my head that was like, “No, no, no, no, no. Everything went wrong last time, so surely, you are going to die this time.” I was like, “Nope. I am fine. Everything has been fine. They are aware. They have blood on deck for me. It's going to be okay. I've got this.” We get to the hospital. It's 3:00 in the morning. It's fairly quiet. We parked in the parking garage which was across the street. We walked through the parking garage. We take the elevator. We take the walk bridge across. We get into the hospital, check in with security and everything. they were like, “Oh, sweetie, do you want a wheelchair?” My doula was like, “No, no, no. She's fine. She will walk.” I'm like, “Yeah, okay Heidi. Walking is a great idea.” I mean, that's what she's there for. It's fine that I kept walking, honestly, because we had to walk from one side of the hospital to the elevator to take the special elevator that goes to the 6th floor. We're about halfway to the elevator, and I'm like, “Oh, I think my water just broke.” My water broke walking into the hospital which was that much more convenient. We get in. We get checked into triage. The nurse is so nice, and she was like, “It's okay if you want to give me a hug,” because they wouldn't let my husband or my doula in at first. I gave the nurse a hug. She was so nice. They were like, “We need a urine sample.”At that point, basically, from the time labor started, I couldn't pee. That was an issue, so they were like, “Don't worry about it. It's fine. Let's get you back on the bed. Let's check on you, and see how you are doing.” They said I was a 4 or a 5 depending on who checked and who assessed.They asked me about pain medication and stuff, and I was like, “I'll get back to you. I'm doing okay.” Contractions are about every 2-3 minutes at this point. My water had broken on the way in. They tried doing one of the swabs to check it was my water and not that you peed, and the nurse was like, “I'm not even going to send this in. It's fine. I know that it's your water.” They got me in pretty quickly. By the time I got into a room, I was like, “I would like some pain medication please.” They were like, “Okay, do you want an epidural? Do you want IV medication?” I remembered when I was in labor with my daughter, the nurse had initially offered me what was called a walking epidural, so I asked because I remembered declining that with my daughter. I was like, “No, no, no. I don't want to do anymore walking. That's the point. I don't want walking. no walking.” This time, I was like, “That actually sounds like I wanted to know more about that.” I asked the nurse more about it. She was like, “It's still an epidural. It's put in your back the same. It's just different medication. It's lower doses or different medication or whatever it is. It's going to provide some pain relief, but you're not going to be numb. You're still going to feel everything.” I was like, “Honestly, that sounds like what I would like. That sounds like it's a really good idea.” I was having a very hard time taking a deep breath. I was having a very hard time relaxing because I was so afraid that something was going to go wrong. At that point, my blood pressure was fantastic. Everything had been normal. No protein in my urine, no swelling, no high blood sugars, nothing. I was like, “Okay, this is going to be fine. I'm going to be fine.” I felt a little weird about asking for pain medication because I was adamant that this time, I was going to do it without it, but they called the anesthesiologist. He comes in, and he says, “Okay, are you sure you want the walking epidural? That's definitely not going to get you were you want to be pain-wise.” I was a little ticked off, but I was like, “Just get me what I asked for, please. If I change my mind, I will tell you.” That's the thing. If you change your mind, all they have to do is switch up your medication. It's not continuous with what I got. It's just a bolus of medication, and the little thing is taped on your back. You're not actually hooked up to medication or anything, but if I wanted to be, all they had to do was hook it up. I was like, “I'm fine. I don't need that. Thanks, dude.” They get me that, and they made me stay in bed for the first hour just to make sure I was okay and my blood pressure was fine and everything. My blood pressure was fine. Everything stayed fine. My blood sugar was a little high at this point. It was two points over the max where they want it to be. My husband ran down to the gift shop and got me some trail mix, cheese, and meat things. I ate that. They checked my blood sugar in a little bit, and it was back to a healthy, happy, normal range, so they weren't concerned. I was like, “I ate rice the night before, guys. That's all it was. You checked my blood sugar in the middle of the night after I had rice. Of course, it's going to be a little high.” At this point, it's 4:00 AMish. I stayed in bed for the first hour. My doula was like, “Okay, let's get you out of bed. Let's get you moving.” I was out of bed almost the whole time. I did spend a little bit more time in bed at one point. I had the initial bolus of medication. That was all I had, so at this point, I can feel the contractions are getting stronger, and I can also feel that the medication is also starting to wear off. It started getting more intense. I was on the toilet for a minute. I was still having the issue where I still could not go pee. My doula kept feeding me water after every contraction, so they were keeping an eye on that. My doula was keeping an eye on that and stuff. It got to where it was 8:00 AM, I think, so at this point, I had been in labor for a total of– from the time contractions actually started being painful at midnight to 8:00 AM– 8 hours. I was on the side of the bed leaned over the bed. They had it at my height. My husband was rubbing my back. The nurses were there taking care of me and making sure I was good. All of a sudden, she's like, “Okay, honey, I think it's time to get you back in the bed.” I was like, “What?” She was like, “We've got to get you back in the bed. With the noises you're making, and squatting down, we've got to get you back in bed.” With every contraction, I was bearing down. Meagan: And they just didn't want you pushing standing up, type of thing? Abigail: I think they wanted to check me and see how I was doing and everything. They had me on continuous monitoring, which initially I didn't really want, but up until that point, I hadn't minded the monitors. It was just at that point because I kept moving, and I was so sweaty. I was so sweaty. My IV kept slipping off. The monitors kept slipping off. My gown was drenched. My hair was drenched. They kept re-taping my IV, and I was like, “Can you please just take the IV out? It's bugging me.” At that point, the IV was somehow more painful than the labor. I was coping with labor, but I kept feeling the IV in my arm because they kept having to poke it and mess with it and stuff because it wasn't staying in. They ended up leaving it in which I was annoyed with, but I was in and out of at that point.They get me back in the bed, and they check me. They're like, “Okay. You're already starting to push. Let's get the doctor in here. Let's do this.”I'm on the bed. I've got the squat bar. I'm up on the bed on the squat bar. I'm kneeling in a lunge position. I've got one knee up and one knee down. Every contraction, they were having me switch my knees which started getting really uncomfortable for me. I felt so heavy, and I was falling asleep in between each contraction it felt like. I wasn't all the way there, but they ended up saying that my son's heart rate was dropping just a little bit, and they were like, “Okay, let's get him out. Let's move this along.” They pulled the squat bar, and they had me on my back. The bed was propped up. I was upright, and they had me holding my own legs. I was having a hard time because I was so sweaty that my hands kept slipping off the back of my thighs. They were like, “Okay, you need to push. Let's push.” I wasn't really listening to them. They were trying to do coached pushing, but if I didn't feel like it, I just wasn't doing what they were telling me. I was more listening to my doula than anything else because I felt like I trusted her and what she was saying more than anything else. I told them, I was like, “I feel like it's pulling up. I feel like it's pulling up.” They were like, “Okay, lower your legs a little bit.” It was really nice that I was able to feel everything. I put my legs down a little bit, and that helped a little bit. I don't know exactly how many pushes it was. I don't know if anybody counted, but it ended up being 13 minutes that I pushed for from the time they got me in the bed and were like, “Okay, you're pushing,” to “Let's get you on your back. Give a couple good pushes.” I think it was two pushes once I was on my back and he was out. Meagan: That's awesome. Abigail: He came right out. I had a small right inner labial tear, no perineal tears, and then I don't think I actually tore up, but I noticed I was sore afterward up toward my urethra, but they ended up only giving me one stitch on my right labia. That was fine. They did numbing shots and everything for that, and I could feel the numbing shots and everything, and I didn't like that. It's uncomfortable, but it was fine. I felt fine. I felt good. They put him right onto my abdomen because his cord was so short that they couldn't put him any further up. I wish they would have waited just a little longer to cut his cord, but they were like, “He's hanging out down here where we need to be,” because his cord was so short, which makes sense that he was head down the entire pregnancy and didn't move. He stayed right there. He flipped and rotated. Meagan: Transverse. Abigail: Sideways. He would put his butt back sometimes and toward the side sometimes, but that's all he would do. His head was in my pelvis the entire time. He comes out. Once they cut his cord, they moved him up to my chest and everything. They got me cleaned up and everything. Everything was fine. I got my golden hour, and he didn't want to nurse right away, but he was fine. They were taking bets like, “Does he look like he's over 6 pounds or what?” He ended up only being 5 pounds, 5 ounces. Meagan: Tiny. Abigail: He was a little, tiny guy. He was barely 18 inches. I had him right at 38 weeks, so he was a little small. He was closer to the size of a 35-week baby. Meagan: Mhmm, and he had IUGR. Abigail: I don't think there was anything wrong with him. I think I'm a very small person, and I think my first baby was too big because when I look at pictures, my daughter's head was coned off to the side, and I know that she did not have room to move around in there. She was stuck where she was stuck. Meagan: That would mean it was asynclitic probably. Her head was coming down wrong. Abigail: Yeah, which is probably why it hurt so bad. I know that now, initially, it started even with early labor. I don't think that even once I had an epidural with her, they were using the peanut ball. They were changing my positions. They were doing all of the things, and she wasn't coming down any further. She wasn't moving, and I wasn't going past a 7. I think that she was too big which I think is from having unchecked gestational diabetes. Even though she was considered an average-sized baby. I'm not an average-sized person. I'm really, really, really small. Me having a 5-pound, 5-ounce baby seems about right.He came out perfectly healthy. There was nothing wrong with him. His blood sugars were good. His blood pressures were good. Everything was great. And now at seven months, he's still slightly on the smaller side, but he went from being in the 2nd or 3rd percentile or whatever he was born into all the way to about the 20th. He's almost caught up. He's healthy. He's chunky. There wasn't actually anything going on with him. I think that says a lot to the fact that I'm just really small and my first baby was the result of an unhealthy pregnancy. I didn't have a postpartum hemorrhage. I didn't need any extra medication. I didn't need Pitocin. I didn't end up getting a full epidural. When they asked me about my experience, I made sure to tell them that the anesthesiologist should choose his words more wisely. It went well. I waited two months afterward to see how I was feeling and everything, and I do not have postpartum depression. Meagan: Good. Abigail: No more anxiety than what I regularly deal with. I have had a great time. Everything is just completely different, and my son is already seven months old, and I am already at a point where I'm like, “I want another baby.” I don't know if I'll actually have another one or not. I mean, there are financial reasons to consider and actually giving birth to another baby and raising another human. It's not just a baby. It's a whole other life. It's a lot, but I have baby fever already. I would absolutely do it again, and I just had him. Meagan: Oh, that makes me so happy. I am so happy that you had such a better experience that was more healing and positive and has left you having a better postpartum for sure. Abigail: It was a completely different experience. I mean, night and day. I'm just trying to make sure that I didn't miss anything. I think the only thing that ended up being different was like I mentioned, I couldn't really go pee. I did end up having to have a catheter at the end of my labo

Send us a textWhat if a personal and professional breakthrough could stem from something as simple as body sugaring? In this episode, I take you on a heartfelt journey, sharing my transformation from a tumultuous divorce and the challenges of being a single mother to discovering my passion and building a successful business in the beauty industry. Through the art of sugaring, I found not only financial stability but also a community of support and purpose. Fast forward to 2022, where amidst new personal struggles, sugaring once again became my lifeline, offering both healing and opportunity.But that's not all; this episode is also a call to action for anyone in the skincare and sugaring industry to harness the power of SMART goals. Whether you're a seasoned professional or just embarking on your journey, learn how to set Specific, Measurable, Achievable, Relevant, and Time-bound objectives that align with your vision. And as we plan for success in 2025, you'll discover the immense value of being part of a supportive community like Love to Sugar. Join us for tales of sweet success from industry professionals, and gear up for next month's deep dive into financial foundations. Together, let's set our sights on a prosperous future, knowing we're cheering each other on every step of the way!If you've connected with or been inspired by this episode in any way, leave us a review and let us know your biggest takeaway - I'd love to hear how you embrace Sugaring For All!! And while you've got your phone out, make sure to follow us on Instagram @Love2Sugar. If you are interested in learning more about Radeq Lab's Premium Prebiotic Sugar Line of products, you can find them at www.radeqlab.us.Cheers to your Sweet Success!

Dave Baldaro, Marketing Operations Manager and Chief Product Advocate at XMPie, joins Deborah Corn to discuss the nuance of customization and personalization in print, how XMPie empowers printers of all sizes to enhance customer engagement and profits, and we recap three case studies where printers incorporated data-driven marketing, workflow automation, and modular solutions to exponentially grow their businesses. Mentioned in This Episode: Dave Baldaro: https://www.linkedin.com/in/davidbaldaro/?originalSubdomain=uk Creating a Legacy for Pel Hughes Through Innovation and Resilience with Brian Hughes: https://podcastsfromtheprinterverse.com/creating-a-legacy-with-brian-hughes/ Full Service Solutions with Jay Mustafa, Thirst Creative: https://podcastsfromtheprinterverse.com/full-service-solutions-with-jay-mustafa-thirst-creative/ The Sweet Success of Team Jansen ProServices with Rolf Schlösse: https://podcastsfromtheprinterverse.com/the-sweet-success-of-team-jansen-proservices-with-rolf-schlosser/ Future of Personalization Demo: https://url.xmpie.com/2d4 XMPie: https://www.xmpie.com/ XMPie Events: https://www.xmpie.com/about-xmpie/events XMPie Resource Library: https://www.xmpie.com/resource-library XMPie VDP Software Page: https://www.xmpie.com/VDPSoftware XMPie Newsletter Subscription: https://www.xmpie.com/newsletter-subscribe Personalized Santa Letter: https://url.xmpie.com/6f31c3 Craig Bower: https://www.designthatrocks.com/ Rub That Rocks: https://www.rubthatrocks.com/ Deborah Corn: https://www.linkedin.com/in/deborahcorn/ Print Media Centr: https://printmediacentr.com Partner with Print Media Centr: https://printmediacentr.com/partnerships/ Subscribe to News From The Printerverse: https://printmediacentr.com/subscribe-2 Project Peacock: https://ProjectPeacock.TV Girls Who Print: https://girlswhoprint.net

Adam Posener is an undefeated Canadian mixed martial artist, one of my brown belt students, and is becoming known for his dominant grappling performances inside the cage. Representing On Guard BJJ and Posener's Pankration/MMA, Adam is coming off of a spectacular 3rd round buzzer-beater armbar victory in Montreal over Trukon Carson and improves his professional record to 4-0 with 4 stoppages. We talk about his dominant rise in MMA, his recent fight in Montreal (including gripes about the Quebec Athletic Commission), and potential future match-ups. Please leave a review, subscribe, like, share, and comment if you can. It really helps to grow the show!Adam's IG Contacts:@primetime_era@simonposener@onguardbjj  Adam's Sponsors: -Sente Athletics: https://senteathletics.comPromo code: "primetime10" -Combat Cartel Clothing Co.:https://combatcartel.caPromo code: "Primetime" -Sweet Success protein doughnuts:https://www.sweetsuccesstreats.comPromo code: "Adam10"Contact/Support The Show:Website: ejjp.showInstagram: https://www.instagram.com/theeverydayjiujitsupodcast/TikTok: https://www.tiktok.com/@ejjpodEmail: ejjpod@gmail.com On Guard Online Academy: https://onguardbjj.com/p/online-academy Zara Can Do Jiu Jitsu! https://books.friesenpress.com/store/title/119734000253392052/Matt-Kwan-Zara-Can-Do-Jiu-Jitsu%21 The Everyday Jiu Jitsu Podcast Store: https://my-store-ee3230.creator-spring.com/ Make a donation to my PayPal account: matt@onguardbjj.com

In this episode, Ryan sits down with Bennett Maxwell, the visionary Founder of Dirty Dough, a franchise that's taking the cookie world by storm. Bennett shares the inspiring story behind the brand, offering insights into the challenges and triumphs of building a successful cookie franchise. From product innovation to choosing the right franchise partners, Bennett dives deep into what makes Dirty Dough a standout in the dessert industry. We also talk about the importance of a work/life balance and how to work for "what matters most." Remember, "Life is sweet!" 

Rolf Schlösser, from Team Jansen, and Christoph Grunicke, Business Development Channel Manager at XMPie, join Deborah Corn to discuss the partnership between XMPie and the Team Jansen ProServices division, how they revolutionized label processing, personalization, and delivery time for the German Beekeepers Association saving weeks in production time and getting products to the marketplace faster. Mentioned in This Episode: Rolf Schlösser: https://www.linkedin.com/in/rolf-schlösser-336679b6/ Team Jansen: https://www.teamjansen.de/de/ Team Jansen ProServices: https://teamjansen-proservices.de/ Christoph Grunicke: https://www.linkedin.com/in/christophgrunicke/?originalSubdomain=de XMPie: https://xmpie.com/ XMPie PersonalEffect StoreFlow: https://www.xmpie.com/products/web-to-print/storeflow/ XMPie PersonalEffect StoreFlow Pro: https://www.xmpie.com/products/web-to-print/storeflow-pro/ XMPie Circle: https://help.xmpie.com/Circle/index.htm XMPie Case Study: Team Jansen: https://www.teamjansen.de/wp-content/uploads/sites/70/2024/01/teamjansen-4.pdf German Beekeepers Association: https://deutscherimkerbund.de/ Deborah Corn: https://www.linkedin.com/in/deborahcorn/ Print Media Centr: https://printmediacentr.com Partner with Print Media Centr: https://printmediacentr.com/partnerships/ Subscribe to News From The Printerverse: https://printmediacentr.com/subscribe-2 Project Peacock: https://ProjectPeacock.TV Girls Who Print: https://girlswhoprint.net

#hello #sugar #hellosugar In this episode of the Franchise Life Podcast, host Stacie Shannon chats with Brigham Dallas, founder of Hello Sugar, a rapidly growing hair removal franchise. From its humble beginnings in 2015 to franchising success with over 100 locations in just three years, Brigham shares the unique business model that combines Brazilian waxing, sugaring, and laser hair removal in a flexible, low-cost environment. Tune in to hear about their innovative approach, membership programs, and the role of AI in streamlining operations. Learn how Hello Sugar is revolutionizing the beauty and wellness industry and discover what it takes to build a thriving franchise from the ground up. #FranchiseLife #HelloSugar #FranchisingSuccess #HairRemovalBusiness #Sugaring #BrazilianWaxing #LaserHairRemoval #BusinessGrowth #Entrepreneurship #FranchiseOpportunities To learn more, reach out to stacie@fusionfranchising.com! ✅ Stay Connected With Me.

The interview with Orvel Douglas centered on the healing and transformative power of fruits, particularly those with high water content, and their role in detoxifying the body, reducing inflammation, and supporting overall health. Orvel shared his philosophy of promoting fruit-based interventions as a natural and effective way to address various health issues, emphasizing the importance of choosing fruits that resonate with individual preferences rather than adhering to rigid guidelines. The discussion highlighted Orvel's guidance to a participant who had been diagnosed with breast cancer. She recounted following his advice to eat only watermelon for three days, experiencing a noticeable improvement in her health. Orvel explained that fruits like watermelon, grapes, and others with high water content are effective at reducing inflammation and clearing toxins from the body. He noted that any such fruit could produce similar benefits, allowing people to choose fruits they enjoy for sustained adherence. A key takeaway from Orvel's approach is flexibility and personalization. He avoids prescribing specific fruits, instead encouraging individuals to select from a wide variety of high-water fruits based on their personal preferences. This inclusive approach makes his guidance accessible to a broader audience, fostering a sense of empowerment and choice. Another participant raised questions about managing pre-diabetes, high blood pressure, and high cholesterol while incorporating a fruit-focused diet. Orvel reassured her that fruits play a comprehensive role in addressing multiple health issues simultaneously, emphasizing their ability to reduce inflammation and toxicity, which can contribute to overall healing. He noted that eating fruits does not target a single condition but instead promotes holistic health improvement, benefiting multiple areas of the body. The discussion also touched on myths and misconceptions about fruit consumption, which Orvel aims to dispel through education within his Facebook group. This platform provides a space for participants to learn about fruit-based healing, share experiences, and access detailed information on managing various health concerns naturally. Lastly, a question about colon health and a recent colonoscopy diagnosis highlighted the potential for fruit-based diets to support colon healing by reducing toxicity and inflammation. Orvel reiterated that a clean diet rich in fruits can positively impact multiple systems, including the digestive system, aligning with his broader message of holistic healing. In summary, the interview underscored the effectiveness of high-water-content fruits in promoting health and reducing inflammation. Orvel emphasized flexibility, education, and empowerment, guiding individuals to make choices tailored to their preferences and needs while addressing a wide range of health concerns naturally.

#124 Join Dr. Shine on What's Your Shine? The Happy Podcast as she interviews Braden Meek, a 9-year-old entrepreneur and owner of the Toasted and Roasted Marshmallow Company. In this inspiring episode, Braden shares his journey of creating and selling gourmet marshmallows, revealing the joys and challenges of running a business at such a young age. From unique flavor creations to lessons learned in entrepreneurship, this conversation proves that you're never too young to shine and make a difference. Want to meet Braden and taste his amazing marshmallows? Don't miss the 7th Annual Holiday Artisan Market on November 9, 2024, where Braden and other young entrepreneurs will be showcasing their products. Registration link below   Key Topics: Braden's journey as a young entrepreneur Highs and lows of running a business Dealing with customer rejection and perseverance Using entrepreneurship to support charitable causes Reflections on personal growth through business ownership Connect with Dr. Shine Connect with House of Shine Connect with Toasted and Roasted Register for the 7th Annual Holiday Artisan Market

In this episode of Daily Influence, we sit down with Daneya Jacobs, co-founder of Candy Connections, a cotton candy company that's spreading joy beyond just sweet treats. Daneya shares how she and her family have integrated social entrepreneurship into their business through initiatives like the Future Founders Program, which supports youth development. We discuss the balance of family and business, their rapid growth—including appearances on QVC and NBC—and how they maintain their brand's mission while expanding through franchising. Tune in to hear Daneya's inspiring journey and her advice on leading with purpose, all while making life a little sweeter.Sweetlife@candyconnectionsinc.com

Meet Katie Cline, a powerhouse in hospitality PR who's worked with renowned brands like Ritz Carlton, W Hotels, and St. Regis. But Katie isn't just a PR strategist—she's also a vacation rental entrepreneur and the host of Sweet Success, a brand-new podcast where she interviews hospitality leaders from her world of luxury hotels and beyond. Katie's journey into short-term rentals began just over a year ago, blending her deep expertise in PR with a newfound passion for creating unique guest experiences at her own properties. Since then, she's launched a second vacation rental and is building an exciting podcast focused on the intersection of hospitality, innovation, and guest experience. In this episode, we dive deep into Katie's multifaceted career, exploring her approach to creating standout PR strategies and how she's applied her hotel background to the world of short-term rentals. Tune in to hear: How Katie crafted a guest experience at her rentals inspired by luxury hotel standards Her expert take on PR for independent hospitality brands, and why media coverage is key for growth The challenges of maintaining brand consistency across multiple properties and platforms Personal stories of resilience, including how her mother's Alzheimer's diagnosis has shaped her journey Connect with Katie on LinkedIn Checkout her podcast Suite Success on Apple Podcasts Subscribe to Podcast Email Updates This episode is brought to you by Hudson Creative Studio — the leading web design agency for vacation rental managers.  Hudson Creative  is offering a special deal for Behind the Stays listeners. When you mention Behind the Stays during your discovery call, you'll get 10% off any service level option. If you're serious about taking your hospitality brand to the next level, head over to HudsonCreativeStudio.com/behindthestays. Trust me, Eli and his team will make your website something truly special.  And don't forget to listen to our series, "Unlocking the Secrets of Successful Hospitality Websites," which we'll link in the show notes below, for a deep dive into what makes these guys the best in the biz. About the Show Behind the Stays is brought to you by StayWatch — the internet's best resource for deals on Airbnb, Vrbo, and Booking.com. You can subscribe, for free, at www.staywatch.ai Behind the Stays is hosted by Zach Busekrus, Co-founder of StayWatch, you can connect with him on Twitter at @zboozee or on LinkedIn. 

Historian Sandra Bonura shares the fascinating story of Claus Spreckels, a German immigrant who became one of the wealthiest men in America during the Gilded Age. Discover how Spreckels built a sugar empire in California and Hawaii in her captivating biography "The Sugar King of California," which Blaine DeSantis calls "the best biography I've read in over 20 years." Links: "The Sugar King of California" Book: https://amzn.to/47YF0kT Dr. Sandra Bonura Website: https://www.sandrabonura.com/ Watch on YouTube: https://youtu.be/RiIqHiJBLR8 _ Produced by Podcast Studio X. Find my book reviews on ViewsOnBooks.com.

Get ready for a deliciously inspiring episode of Barely Filtered! This week, we welcome the visionary behind the mini cupcake sensation, Melissa Ben-Ishay, co-founder and CEO of Baked by Melissa. Melissa's journey is as sweet as her cupcakes. After a career pivot from assistant media planner to baking entrepreneur, she turned a chance firing into a mouthwatering success story. In this episode, Melissa shares the story of how she followed her dreams, the serendipitous events that led to the creation of Baked by Melissa, and her unique food philosophy: finding joy in everyday indulgences. Whether you're a cupcake connoisseur or just love a good success story, you won't want to miss this candid conversation about passion, persistence, and the sweet side of life.Tune in for a behind-the-scenes look at how Melissa makes every day a little bit sweeter, and find out how you can embrace the philosophy of enjoying dessert daily, just like she does!Most people agree: their dating profile doesn't give a full sense of who theyare as a person. Sign of up for eHarmony and get who gets you. Don't miss out on 24 hour fresh breath! Find SmartMouth at CVS, Walgreens, and Walmartor visit www.smartmouth.com/barely to snag a special discount on your next SmartMouth purchase. Your mouth will thank you! Let getting dressed be one less thing to worry about! Find your new uniform at jennikayne.com. Our listeners get 15% off your first order when you use code BARELYFILTERED15 at checkout. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

I'm sure we can all agree that building a business is hard work. As my Gran used to say, if it was easy, everyone would do it.    But, when things get hard, or when we try things that don't work out how we want them to, it IS hard to persist towards achieving your big goals and vision.    My guest on the show today is Lisa Munro, founder of Happy Tummies. Lisa's business started with the goal of making life easy for families with kids that have allergies. In that endeavour, she's tried many different strategies to grow so that she can help more and more kids with allergies, but a lot of the time things don't work out or are just a plain hard slog with little reward.   But Lisa remains the most persistent, determined and motivated entrepreneur I know. And testament to her approach is the success she has achieved.   Now, Lisa owns a warehouse with a commercial kitchen, has a team working for her – including a French chocolatier, has developed her own brand range of allergy-free foods that now make up 25% of her turnover, and she keeps growing at a fast clip year on year!    Tune in to hear Lisa's story! Episode's Show Notes: https://www.catherinelangman.com/episode-241/   Links mentioned in this episode: If you'd like help to achieve your goals in 2024 I invite you to have a chat to find out how we can make that happen together.   Free Growth Strategy: https://productpreneurmarketing.com/lets-talk Website: https://happytummies.com.au/ Instagram: https://www.instagram.com/happytummiesptyltd/ Facebook: https://www.facebook.com/happytummiesptyltd/ Tik Tok: https://www.tiktok.com/@happytummiesptyltd     Other Ways To Enjoy This Episode: Listen on Apple Podcasts Listen on Spotify Youtube    

The Birth of a Frozen Delight Michael Keller, CEO of Jeremiah's Italian Ice, joined anchors Ginger Gadsden and Matt Austin on Florida's Fourth Estate to share the captivating origin story of this beloved brand. The journey began with Jeremy Litwack, a passionate entrepreneur from South Jersey. Inspired by the classic Italian ice (or “water ice” as it's known in Philly. Please don't try to pronounce “water ice” like they do in Philly. It won't end well for you) of his hometown, Jeremy began experimenting with recipes as early as 1988 while attending the University of Delaware. From Push Cart to Brick-and-Mortar Litwack's dream wasn't just about creating a delicious product; it was about sharing it with the world. He started small, peddling his perfected Italian ice from behind a pushcart, sometimes even on rollerblades. He was a hockey player so he knew what he was doing. The journey led him to Florida, where in 1996, he opened the first Jeremiah's Italian Ice location in Winter Park, Orlando. Growing Pains and Breakthroughs Like many great businesses, Jeremiah's faced its share of struggles. Litwack was bringing a northeastern concept to the sunny state of Florida, and it took time to catch on. Early on, there were quiet days, with few customers and even fewer sales, but Litwack's belief in his product never wavered. He focused on grassroots efforts, building the brand one customer at a time, even going so far as to place coupons on the windshields of cars parked in his lot. What can we say, the guy had an insatiable drive. A Franchise Success Story In 2019, Litwack and his team decided to take Jeremiah's to the next level by franchising. The first franchise locations opened in 2020, and within just a few years, the company expanded to nearly 130 stores across 11 states. The growth has been phenomenal, and the brand shows no signs of slowing down. When Matt Austin Asked the CEO about growing too fast, Keller explained they take great pains to make sure each location lives up to the Jeremiah's promise of quality. A Taste That Stays with You When, FFE host, Ginger Gadsden got to taste Jeremiah's Italian ice during the podcast, she couldn't help but rave about the unique, layered flavors. The blend of Italian ice and custard creates a taste sensation that keeps customers coming back for more. Ginger's reaction was priceless, likening the experience to a wine tasting where the flavors continue to unfold with each bite. The Future of Jeremiah's Italian Ice Looking ahead, Jeremiah's has big plans. With a goal to expand to 300 stores within a few years, the company is poised for continued success. New products and flavors are on the horizon, promising to delight customers in new and exciting ways. A Sweet Legacy Jeremiah's Italian Ice has grown from a single pushcart to a nationwide franchise, all while staying true to its sweet roots. As Michael Keller puts it, the future is bright, with endless possibilities for growth and innovation. Whether you're in Florida or across the country, one thing is clear: Jeremiah's is here to stay, one cup of delicious Italian ice at a time. The original Jeremiah's Italian Ice, which opened in Winter Park, is still open for business and located at 6864 Aloma Ave. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of The Speed of Culture, Matt Britton interviews Dan Mohnshine, Vice President of Marketing, US Confection at The Hershey Company. Dan discusses the evolving consumer trends influencing Hershey's strategies, the importance of innovation—like the launch of Reese's Caramel Big Cup, and how Hershey's is embracing health and wellness for the total snacking experience. Follow Suzy on Twitter: @AskSuzyBizFollow Dan Mohnshine on LinkedInSubscribe to The Speed of Culture on your favorite podcast platform.And if you have a question or suggestions for the show, send us an email at suzy@suzy.com Hosted on Acast. See acast.com/privacy for more information.

Fluent Fiction - Mandarin Chinese: Sweet Success: How Baking Brought Our Community Together Find the full episode transcript, vocabulary words, and more:fluentfiction.org/sweet-success-how-baking-brought-our-community-together Story Transcript:Zh: 在现代的郊区，有一个热闹的社区中心。En: In a modern suburb, there is a bustling community center.Zh: 今天，这里有一个大规模的烘焙义卖活动。En: Today, a large-scale baking charity event is being held there.Zh: 社区的每个人都忙碌地准备着，而场地里弥漫着甜蜜的香气。En: Everyone in the community is busy preparing, and the space is filled with a sweet aroma.Zh: 夏天的阳光透过窗户洒进来，把整个大厅照得暖洋洋的。En: Summer sunlight streams through the windows, warming up the entire hall.Zh: 在一张装饰着彩色横幅的长桌后，一位年轻男子正在摆放他的糕点。En: Behind a long table decorated with colorful banners, a young man is arranging his pastries.Zh: 他叫李伟。En: His name is Li Wei.Zh: 李伟是一个内向的人。En: Li Wei is an introverted person.Zh: 他不善于与人交流，但他特别喜欢烘焙。En: He is not good at socializing, but he has a particular love for baking.Zh: 今天的义卖活动对他来说是一个巨大的挑战。En: Today's charity event is a huge challenge for him.Zh: 李伟希望通过这些糕点来向社区展示自己的才华，或许还能引起张敏的注意。En: Li Wei hopes to showcase his talents to the community through his pastries, and perhaps even catch the attention of Zhang Min.Zh: 张敏是社区里的明星，她性格开朗，魅力无穷，总是人群的焦点。En: Zhang Min is a star in the community; she is outgoing, charming, and always the center of attention.Zh: 虽然她也喜欢烘焙，但因为平时太忙，几乎没有时间动手做甜点。En: Although she also enjoys baking, she barely has time to do it because of her busy schedule.Zh: 为了这次活动，李伟决定制作一道传统的七夕节甜点“巧果”。En: For this event, Li Wei decided to make a traditional Qixi Festival dessert called "Qiao Guo."Zh: 他希望通过这个特别的甜点，不仅能吸引大家的目光，还能讲述七夕节的美丽故事。En: He hopes that this special treat will not only attract people's attention but also tell the beautiful story of the Qixi Festival.Zh: 另一方面，张敏决定以匿名的方式参与这次活动。En: On the other hand, Zhang Min decided to participate anonymously.Zh: 她穿了一身简单的衣服，戴上帽子和口罩，悄悄地把自己亲手制作的甜点摆上了桌子。En: She donned simple clothes, a hat, and a mask, quietly placing her homemade desserts on the table.Zh: 随着时间的推移，社区中心变得更加热闹。En: As time went on, the community center grew even more lively.Zh: 人们被李伟精心制作的“巧果”吸引了过来。En: People were drawn to Li Wei's meticulously crafted "Qiao Guo."Zh: 这些甜点不仅外形精致，还带着浓浓的传统节日气息。En: These desserts were not only exquisite in appearance but also carried a strong festive spirit.Zh: 许多人被七夕节的故事吸引，纷纷围过来听李伟讲述。En: Many were intrigued by the story of the Qixi Festival and gathered around to listen to Li Wei.Zh: 李伟虽然紧张，但他还是尽量镇定地与大家交流。En: Although he was nervous, he tried his best to stay calm and communicate with everyone.Zh: 就在他讲得正起劲时，一位看起来陌生的女子走了过来。En: Just as he was engrossed in his storytelling, a seemingly unfamiliar woman approached.Zh: “哇，这些‘巧果'真漂亮！”她说，“你真的是太有才了。”En: “Wow, these ‘Qiao Guo' are so beautiful!” she said, “You're really talented.”Zh: 李伟羞涩地笑了笑，心里却非常高兴。En: Li Wei shyly smiled, but he was very pleased inside.Zh: 他没有认出那是张敏，因为她隐藏得很好。En: He did not recognize that it was Zhang Min, as she was well-disguised.Zh: “谢谢，这些都是我花了很多心思做的。”李伟回答道。En: “Thank you, I put a lot of effort into making these,” Li Wei replied.Zh: 那位女子继续说道：“你知道吗？我也非常喜欢烘焙，但平时真的没有时间。这次我也偷偷地做了一些甜点，希望大家能喜欢。”En: The woman continued, “You know, I also love baking, but I hardly have any time for it. This time, I secretly made some desserts too, and I hope everyone will like them.”Zh: 李伟听后感到很惊讶，他们开始聊起各自的烘焙经验和心得。En: Li Wei was surprised to hear this, and they started chatting about their baking experiences and insights.Zh: 随着对话的深入，李伟逐渐放松了下来。En: As the conversation deepened, Li Wei gradually relaxed.Zh: 到了活动的高潮，李伟的“巧果”受到越来越多人的喜爱。En: As the event reached its peak, Li Wei's "Qiao Guo" gained more and more popularity.Zh: 而那位“陌生女子”的甜点也引起了不小的轰动。En: The desserts from the "mystery woman" also caused quite a stir.Zh: 最终，张敏决定揭开自己的真实身份，她对李伟说道：“其实，我就是张敏。谢谢你今天让我重新找到了烘焙的乐趣。”En: Eventually, Zhang Min decided to reveal her true identity and said to Li Wei, “Actually, I am Zhang Min. Thank you for helping me rediscover the joy of baking today.”Zh: 李伟愣了一下，但马上露出了开心的笑容。En: Li Wei was stunned for a moment but soon burst into a happy smile.Zh: 他说：“谢谢你，我从来没有想过自己会这么受欢迎。”En: He said, “Thank you, I never thought I would be so well-received.”Zh: 经过这次活动，李伟变得更加自信了，En: After this event, Li Wei became more confident.Zh: 他不仅赢得了社区的认可，还交到了新朋友。En: He not only gained the community's recognition but also made new friends.Zh: 张敏也意识到生活中不能只忙于工作，要平衡自己真正喜欢的事情。En: Zhang Min realized that life should not be all about work and that she should balance it with what she truly loves.Zh: 他们相约以后一起烘焙，分享更多美好的时光。En: They agreed to bake together in the future, sharing more wonderful times. Vocabulary Words:bustling: 热闹的community: 社区charity: 义卖event: 活动prepare: 准备aroma: 香气streams: 洒进来decorated: 装饰banners: 横幅arranging: 摆放introverted: 内向socializing: 交流challenge: 挑战showcase: 展示particular: 特别recognition: 认可meticulously: 精心exquisite: 精致intrigued: 吸引nervous: 紧张calm: 镇定communicate: 交流seemingly: 看起来unfamiliar: 陌生disguised: 隐藏insights: 心得conversation: 对话peak: 高潮revealed: 揭开identity: 身份

Emmet Kennedy, Andy Newton, and Peter Michael preview the best bets for Saturday's racing at Newmarket, the Curragh, Haydock, and Ascot. Two of the lads are confident that Kieran Shoemark will have the last laugh by winning another big Group race in Britain. Aidan O'Brien looks set for another big Saturday, and Emmet explains how he can land a big double in Britain and Ireland, while Peter and Andy are happy to take him on. Plus, we have some handicap picks, including a banker at Ascot. Emmet is off to the Bahamas if his Goliath multi-bet comes through. Tune in for a few laughs and the weekend's best bets. The Final Furlong Podcast is proudly brought to you by Geoff Banks Bet. Join the excitement and Sign up to Geoff Banks Online now with promo code FFP500 and get 10% of any net losses returned as cash after your first month of betting, up to £500 at geoffbanks.bet.  Its tradition redefined with modern tech and unbeatable odds. This episode is brought to you by BetterHelp. If you're thinking of starting therapy, give BetterHelp a try. It's entirely online, designed to be convenient, flexible, and suited to your schedule. Our listeners get 10% off their first month, so give online therapy a try at betterhelp.com/FURLONG. Apple: https://apps.apple.com/gb/app/geoff-banks-online/id881898186 Android: https://play.google.com/store/apps/details?id=com.geoff_banks.geoffbanks Venatour Racing Social: If your planning a racing trip to Europe or further afield, check out Venatour Racing Social for a large range of bespoke racing holidays at Venatour.co.uk Form Tools: Proform is the essential tool for punters looking to make money from betting on Horse Racing. Our form book covers Jumps and Flat racing in the UK and Ireland. https://www.proformracing.com/ Twitter: @FinalFurlongPod Email: radioemmet@gmail.com In association with Adelicious Podcast Network. Hosted on Megaphone.  Follow us for free on Spotify Podcasts https://open.spotify.com/show/3e6NnBkr7MBstVx5U7lpld #HorseRacing #Cheltenham #CheltenhamFestival #GrandNational #KentuckyDerby #FlatRacing #YouTube #FinalFurlongPodcast #HorseRacing #UKRacing #IrishRacing #RacingInsights #saratogapark #drfraceoftheday #DailyRacingForm #DRFTV #HorseRacing #SportsBetting #stakespreview #ArlingtonMillion #Newmarket #Ascot #Curragh #Haydock #ParisLongchamp Learn more about your ad choices. Visit podcastchoices.com/adchoices

Candace Nelson is a living breathing example of how to turn your passion into profit. After quitting her career in investment banking, she had plans to go to business school, but changed them last minute to instead do what she called a Pastry MBA, and to hone her baking craft. She started Sprinkles Cupcakes from her small flat in 2005, nearly 20 years later, Candace has sold over 200m cupcakes from her bakeries and cupcake ATMs across the country. The story of how she achieved this growth is wild, and includes cameos from Tom Cruise and Oprah From featuring on the US version of Dragon's Den, Shark Tank, to being a judge on Netflix's cupcake wars, Candace has created a baking empire, and I can't wait for you to hear all about it.+CANDACE'S LINKS:Instagram: https://www.instagram.com/candacenelson/?hl=enHer book, Sweet Success: https://www.amazon.com/gp/aw/d/1400231507/ref=tmm_hrd_swatch_0?ie=UTF8&qid=1685421586&sr=8-2-sponsPizzana: https://pizzana.com/+MY LINKS: https://gracebeverley.komi.io/+SHREDDY, TALA and THE PRODUCTIVITY METHOD are my own brands, therefore any mention of them - whilst not being a sponsorship - is monetarily endorsed. As usual, sponsorships do not change my opinions nor my honesty, but I will always disclaim to make sure motives are clear

From Cakes to Cocktails with Ivey ChildersIn this week's episode of The Renaissance Podcast, we sit down with the dynamic Ivey Childers, a two-time entrepreneur, mother, and wife who has made significant waves in both the baking and spirits industries. Known for her viral bakery, IveyCake, and now as the Co-founder & CEO of Southbound Tequila, Ivey's journey is nothing short of inspiring.Ivey's story begins in 1999 when she moved to Nashville and soon found herself immersed in the world of baking. Juggling a day job and night-time baking gigs, she quickly became a go-to name in the Nashville music scene. Her business, IveyCake, earned a stellar reputation for its 40+ made-from-scratch cake flavors and celebrity designs, including Carrie Underwood's wedding cake and Katy Perry's birthday cake on American Idol. Ivey's cakes became a staple at industry events like the CMT Awards, CMA Fest, and the Grand Ole Opry.In this episode, Ivey shares intimate details of her entrepreneurial journey, from the challenges of building a brick-and-mortar bakery to the highs and lows of balancing work and family life. She recounts her early baking days, her close friendship with Carrie Underwood, and the eventual decision to sell IveyCake to focus more on her family.But Ivey's creative journey didn't stop there. Transitioning from cupcakes to cocktails, she embarked on a new venture—Southbound Tequila. Ivey takes us through her extensive research and development process in Jalisco, Mexico, where she worked with a Master Distiller to craft a premium tequila that's perfect for any occasion. With a mission to elevate the tequila experience and simplify the consumer journey, Southbound invites everyone to take the journey Southbound with a spirit that's inspired with intention.This episode is a must-listen for anyone building a brand and seeking insights from a seasoned entrepreneur who has successfully navigated multiple industries while staying true to herself. Join us as we delve into Ivey Childers' inspiring story and learn valuable lessons from her remarkable career.FOLLOW IVEY https://www.instagram.com/iveychilders/FOLLOW SOUTHBOUND https://www.instagram.com/drinksouthbound/Support the Show.About Renaissance Marketing Group: Renaissance Marketing Group is a full-service social media marketing agency based in Nashville. The Renaissance team is made up of a talented group of passionate creatives and marketers, committed to the success of their clients and passionate about helping business owners succeed. Founded in 2014, the woman-owned company delivers proven social media marketing results. Their services include social media management, content creation, paid digital advertising, email marketing, influencer marketing, graphic design, branding, professional photography and videography, digital marketing strategy, podcast production, and more. Renaissance is committed to influencing optimal revenue and online growth, while exceeding their client's expectations. In 2021, Renaissance announced the launch of their nonprofit, The Mona Lisa Foundation. The Mona Lisa Foundation was created from a love and passion for supporting women on their entrepreneurial journeys and focuses on offering mentorship, marketing, and business education, grant money, and community to Nashville-based women business owners.Renaissance is the host of the Renaissance Women's Summit, a day-long conference for women entrepreneurs looking to level up in all areas of their business. Learn more: www.renaissancemarketinggroup.com

Host Emily Washcovick sits down with Vincent Berretta, co-owner of Tres Lecheria, to discuss their journey from a small bakery to a wholesale supplier for grocery chains. Vincent shares valuable lessons on budgeting, funding, and scaling a business, emphasizing the importance of financial strength for stability and growth. Discover how Tres Lecheria navigated challenges, pivoted during the pandemic, and leveraged customer feedback to zone in product offerings, and expand their market reach Check out our first episode with other Tres Lecheria co-owner Kevin More about the episode Theme Music by Ali Schwartz and Meserole Sound

Host Emily Washcovick sits down with Vincent Berretta, co-owner of Tres Lecheria, to discuss their journey from a small bakery to a wholesale supplier for grocery chains. Vincent shares valuable lessons on budgeting, funding, and scaling a business, emphasizing the importance of financial strength for stability and growth. Discover how Tres Lecheria navigated challenges, pivoted during the pandemic, and leveraged customer feedback to zone in product offerings, and expand their market reach Theme Music by  and

I know many of you might have missed some of our earlier episodes. So today I'm excited to bring back one of our most popular episodes from last year. Whether you're hearing it for the first time, or you're giving it a second listen, I hope you enjoy this insightful conversation.In this episode, I have a great conversation with Candace Nelson. She is a Serial Entrepreneur, NYT Bestselling Author, WSJ Contributor, Angel Investor, TV Personality, Executive Producer, and the Founder of Sprinkles, the world's first cupcake bakery. Today's leaders must learn to navigate change and uncertainty and continuously operate outside their comfort zone. Candace Nelson has so much wisdom of experience to share with all leaders about the rocky road to success.You'll hear all about Candace's fascinating journey, her sweet success story, and the important leadership and entrepreneurship lessons she learned along the way that helped her turn her passion into profit.In this episode:Leaving behind the corporate path to pursue something she was truly passionate aboutHow the idea for Sprinkles was born and the importance of differentiating yourself“If you are for everyone, you are for no one”The process of learning to let go of control, trust your team, and create a clear visionThe secret to Candace's sweet success as an entrepreneurCandace's advice for aspiring (or current) entrepreneurs, founders, and leadersAnd more!The episode originally aired on Jan 17, 2023.Power Presence Academy | Leadership with Less Ego And More Soul is the go-to podcast for anyone who leads. Your host is Janet Ioli, leadership and human development expert, sought-after coach and advisor to global executives, and former executive with experience in four Fortune 100 companies. She helps leaders ground themselves with confidence, connection, and purpose to lead with Less Ego and More Soul.Resource Links:You can find Candace Nelson's new book, Sweet Success: A Simple Recipe To Turn Your Passion Into Profit HERE.Connect with today's guest on LinkedIn: Candace NelsonConnect with Janet Ioli:Website: janetioli.comLinkedin: Janet IoliInstagram: @janetioliJanet is the founder of Power Presence Academy. She helps leaders ground themselves with confidence, connection, and purpose and lead with Less Ego, More Soul.If you want to become more grounded, confident, and aligned with your deeper values in just 21 days. Check out Janet Ioli's book Less Ego, More Soul: A Modern Reinvention Guide for Women.If you enjoyed this episode, please leave a review on Apple Podcasts. Select “Listen in Apple Podcasts,” then choose the “Ratings & Reviews” tab to share what you think. Produced by Ideablossoms

Join us for a sweet treat in this episode of Town of Parker - the Podcast, as we sit down with Aleksandra, the talented baker and owner of Kaykery right here in Parker. Aleksandra is renowned for her stunning cake designs and delectable flavors that leave a lasting impression. In this delightful conversation, Shannon takes a live taste test of one of Aleksandra's exquisite cakes, offering listeners a genuine reaction to the flavors and craftsmanship. They dive deep into the journey of running an in-home bakery, the challenges and triumphs of building a business during the pandemic, and the artistry involved in creating cakes for special occasions. Tune in for an inspiring and mouth-watering episode that highlights the passion and creativity behind Kaykery. Whether you're a baking enthusiast, a local business supporter, or just love a good story, this episode has something for everyone. Don't forget to subscribe to the show, follow us on social media, and leave a review! Facebook: https://www.facebook.com/profile.php?id=61556637641064&mibextid=LQQJ4d Instagram: TownOfParkerPodcast Kaykery Instagram: KaykeryCo Website: www.KaykeryCo.com Facebook: https://www.facebook.com/Aleksk139?mibextid=LQQJ4d

We're diving into the artistic side of the food industry with a guest who has turned cookie decorating into a viral sensation. I mean who hasn't paused while scrolling on social media to watch an intricate cookie decorating video?  It's a true art form, and Hayley Evans of Hayley Cakes and Cookies has mastered it. Her childhood love for doodling and baking, inspired by her mom, led her to start a side hustle decorating cookies at age 19 in her college apartment which quickly blossomed into a a thriving business with 4 locations and national recognition. Join us as Hayley shares her journey and the challenges she's faced as she expands her growing business. This episode truly was so special. Hayley was our first in-studio guest so we definitely had a lot of fun laughing, chatting business and dealing with a few dog interruptions. You will be able to watch the full video of this conversation on our YouTube channel - I've linked it below. But without further ado let's get started Takeaways Taking risks and offering something unique sets you apart from others. Managing people and creating a positive work environment is crucial. Social media can be a powerful tool for business growth. Having a passion for creativity and baking is essential. Being present and engaged with others is important. Imposter syndrome is common, but it's important to recognize your own value. Finding inspiration in nature can fuel creativity. Collaborating with others in the industry can be inspiring and motivating. Taking time for yourself and enjoying the process is important. Having a supportive network is crucial for success. Being open to creative freedom and embracing new trends is important. Adapting to trends and staying current is important in the social media landscape. Topics #cookiedecorating #icedcookies #baking #cakedecorating Chapters 00:00 Introduction and Childhood doodling 02:31 The Art of Cookie and Cake Decoration 09:04 Life Lessons to Manage Employees 16:51 Finding Inspiration in Nature  21:02 Cookie Videos Going Viral on Social Media 27:32 Advice for Younger Self 28:32 Facing Imposter Syndrome 29:44 Writing a Cookie Decorating Book 33:07 Where to Find Hayley Cakes and Cookies LINKS  Watch on YouTube:  https://youtu.be/cnC2KJFNkDc FOLLOW: Hayley Cakes on instagram https://www.instagram.com/thehayleycakes/ Shop Online https://hayleycakesandcookies.com Order the Cookie Cookbook https://www.amazon.com/exec/obidos/ASIN/0760371598/creativepubco-20 Brush Strokes Pottery on instagram Shop Ceramic Cactus - https://brushstrokespottery.com NOMINATE AN ARTIST: If you'd like to nominate an artist (can be yourself) send us an email at info@brushstrokespottery.com

Recognized as a Top 50 Healthcare IT Influencer, Colin knows a thing or two about healthcare conferences. He's a seasoned expert who has witnessed their evolution over the course of his career, including as a key organizer of the very popular annual Swaay.Health Live event (formerly HITMC) dedicated to healthcare marketers. Drawing from his own experiences putting on events and attending dozens more healthcare conferences each year, Colin offers practical advice for PR and marketing professionals looking to break through the noise and get the attention of customers, potential customers, and the media. Recommended Reading Swaay.Health Live HIMSS Conference VIVE PPPC Show  Healthcare IT Today Find Swaay.Health Swaay.Health LinkedIn Find Colin Hung on: LinkedIn Swaay.Health Find Kriste on: LinkedIn Twitter Email Kriste: kg@growwithfuoco.com 

Who doesn't love chocolate? Patti Christopher, the owner of Patricia's Chocolates in Grand Haven, Michigan. Patti shares her journey from being a school psychologist to becoming a renowned chocolatier. She discusses how she started her business, the importance of using locally sourced ingredients, and the unique characteristics of her artisan European chocolates. Patti also delves into the educational aspect of her work, training other chefs, and the process of establishing her chocolate shop. Listeners will learn about Patty's passion for pastries, her transition into chocolate making, and the delightful experience awaiting them at Patricia's Chocolates.Links:https://patriciaschocolate.com/Subscribe to our Email Newsletter: https://totalmichigan.com/join/Find us on Facebook: https://facebook.com/totalmichiganWatch on YouTube: https://youtube.com/@totalmichiganShow Notes:00:00 Introduction: A Sweet Retirement Plan00:30 Meet the Chocolatier: Patty Christopher01:13 The Birth of Patricia's Chocolates02:06 From Education to Chocolate: Patty's Journey03:07 Learning the Craft: Culinary Schools and Classes05:39 Turning Passion into Business08:00 Building a Chocolate Empire19:05 Community Connections and Local Ingredients25:27 The Chocolate Shop Experience28:23 Conclusion: Visit Patricia's Chocolates

In this episode, Taz Murray, co-founder of Tru Fru, shares the journey of creating a healthier indulgent treat in an industry where health isn't typically prioritized. He discusses the challenges and successes of launching Tru Fru with his business partners Brandon O'Brien and Brian Neville, emphasizing their commitment to maintaining both health and indulgence in their products. Taz recounts their experiences with innovative packaging, retail strategies, and the crucial decision to use co-packers for production. He also explains their marketing approach, particularly how they overcame initial forecasting challenges and managed relationships with major retailers like Costco and Target.

On this episode, Ragnar speaks with Anna Hug and Marianne Wüthrich, co-managers of the illustrious Swiss bakery, HUG Familie. They share their distinctive co-CEO management model, exploring its challenges and advantages, particularly in balancing work and family life. Learn how this innovative approach could inspire changes within the hospitality and restaurant industry to attract and retain talent. Tune in to hear how this dynamic duo leads one of the world's top bakery brands to sweet success. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

Join host Nina Westbrook for an inspiring and insightful Do Tell Relationship Podcast season finale featuring the remarkable Candace Nelson! Candace, the brilliant entrepreneur behind Sprinkles Cupcakes and Pizzana, bestselling author, and this season's guest shark on Shark Tank shares her journey from passion to powerhouse business ventures. In this episode, Candace opens up about her path to turning a sweet idea into a thriving empire, the pivotal moments that led her to sell Sprinkles in 2012, and how she tackled feelings of imposter sydrome as she was a young entrepreneur. Dive deep into the dynamic world of young entrepreneurs and discover what's next on the horizon for innovative minds. Plus, Candace reveals her secrets to juggling multiple successful ventures while maintaining precious family time. Whether you're an aspiring entrepreneur, a fan of her delicious creations, or simply looking for motivation to pursue your dreams, this episode is packed with valuable insights and heartwarming moments. Tune in and get inspired by Candace Nelson's story of sweet success. Find Candace here: https://www.instagram.com/candacenelson/?hl=en - Let's Connect! https://www.instagram.com/dotellpodca... & https://www.instagram.com/ninawestbro... Have a question for Nina? Leave yours here: https://linktr.ee/dotellrelationship Want to play the Do Tell Card game too? You can find the Standard and Couples Editing here: https://dotellcardgame.com/collections/do-tell-card-games This podcast is produced by Gotham Production Studios. Check out our website: https://www.gothamproductionstudios.com/ and find us on Instagram: https://www.instagram.com/gothamproductionstudios/?hl=en --- Send in a voice message: https://podcasters.spotify.com/pod/show/nina-westbrook/message

What are the biggest challenges in fruit farming? On this episode of the Thriving Farmer Podcast, Michael is joined by Bryce Loewen of Blossom Bluff Orchards as he shares his journey in agriculture and the challenges of organic fruit farming in California's Central Valley. He discusses the life cycle of orchards, the yield per acre of stone fruits, and the importance of diversity in fruit varieties.  Tune in to hear about this inspirational, multigenerational farm. You'll hear: About Bryce's journey into agriculture 0:56 More on Blossom Bluff's average stone fruit yield per acre 9:06 What some of the growing challenges are 13:19 About how the seasons go on the farm 15:22 More about Blossom Bluff's sales venues 21:06 What Bryce's intentions are for the farm's future 33:37 Bryce's advice for people thinking of starting a farm 39:24 About the Guest: Bryce is a fourth generation farmer at Blossom Bluff Orchards. He and his sister Renata grew up in a house on the bluff of the Kings River that their parents (Fran and Ted) still live in today. Bryce and Renata also live on the farm in houses that were acquired from neighbors as the farm grew, and all four work together in various roles and share ownership of Blossom Bluff Orchards. Their farming strategy involves finding niches to fill, developing a brand and a reputation for quality, and selling directly to stores, restaurants and consumers. Resources: Website -  https://blossombluff.com/ Instagram - https://www.instagram.com/blossomblufforchardsFacebook - https://www.facebook.com/blossombluff   The Thriving Farmer Podcast Team would like to thank our amazing sponsor! At our Growing Farmers store, planting season is in full swing! A treasure trove of plant starts and cuttings await. Our team is shipping everything from elderberry and willow cuttings to strawberry starts and potato slips.  So if you've been eyeing that sunny spot by the fence or considering how to fill that quiet corner of your yard, look not further. Visit shop.growingfarmers.com today for the first step towards a greener, more fruitful farmstead or garden.

Ever wonder how to ensure every client steps into your sugar salon and leaves feeling like they've just had a VIP treatment? That's exactly what we're unpacking on the latest installment of The Sugar Show. I take you through the transformational power of self-evaluation for your salon's aesthetic, the magic that happens when clients are swept off their feet by your high-quality environment, and the non-negotiable of spotless cleanliness – your business's reputation depends on it. With these insider tips, learn how to craft an irresistible brand image that clients can't wait to tell their friends about.Navigating the world of social media while keeping your sanity intact is no easy feat, but I've got your back with some real talk on nurturing your professional confidence amidst the chaos of comparison syndrome. This episode isn't just about keeping up appearances online; it's about embracing the essence of what makes you unique and the self-care practices that ensure you're always ready to deliver your best work. From the importance of hydration to the necessity of nourishing meals and the power of taking a breather, we cover the essentials that will keep you at the top of your game.To cap it off, we delve into the fine details that make a sugar session truly exceptional. I discuss how to keep your focus laser-sharp on clients' needs, avoiding the trap of personal distractions, and the art of educating them about their skin. Spoiler alert: skipping steps is a big no-no if you're aiming for rave reviews and repeat business. Plus, I share vital insights on the need for continual learning in hair removal techniques and the business acumen required to safeguard your financial future. Whether you're a seasoned pro or a newcomer to the sugaring scene, this episode is brimming with strategies to keep your skills sharp and your clientele coming back for more.If you've connected with or been inspired by this episode in any way, leave us a review and let us know your biggest takeaway - I'd love to hear how you embrace Sugaring For All!! And while you've got your phone out, make sure to follow us on Instagram @Love2Sugar. If you are interested in learning more about Radeq Lab's Premium Prebiotic Sugar Line of products, you can find them at www.radeqlab.us.Cheers to your Sweet Success!

She's not just an artist, she's a brand, a businesswoman, and a whole vibe!! We know that's right! Whether it's her hit songs on the radio, her collab with McDonald's (we're lovin' it!), or her social media brand deals, Saweetie is everywhere! Our multi-talented guest lets us in on what's coming next for her in the music world, the surprising reality of feuds between female rappers, and how she approaches relationships in the public eye. Aren't we all just dying to know what a day in the life of Saweetie looks like?? Plus, Sharon gets into the nitty-gritty behind-the-scenes of what it takes to transform a music and acting career into more than that, and we're thankful she did!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome to another empowering episode of the Black Wealth Renaissance Podcast! In Episode 210, we're excited to share the incredible journey of Mignon Francois, the founder of The Cupcake Collection. Hailing from Louisiana and making her mark in Nashville, Tennessee, Mignon's story is a powerful narrative of overcoming adversity, financial resilience, and entrepreneurial triumph. Join us as we explore how this remarkable woman transformed $5 into a thriving bakery empire while maintaining a strong community spirit. Mignon Francois's inspiring story, as featured on the Black Wealth Renaissance Podcast, is a remarkable example of determination, faith, and entrepreneurial spirit. Her transformation from struggling financially to establishing a successful, family-oriented business offers invaluable lessons for aspiring entrepreneurs and business owners. Tune in next week for more insightful conversations that blend urban flair, educational depth, and financial savvy on the Black Wealth Renaissance Podcast! Key Moments: 1:41 - Guest Introduction: Meet Mignon Francois, a Louisiana native, and learn about her journey from financial struggle to successful entrepreneur. 8:50 - Building the Business: Discover how Mignon transformed a mere $5 into a growing business by baking cupcakes inspired by a suggestion on the radio. 18:10 - Haiti Earthquake Relief: Uncover Mignon's contribution to Haiti's earthquake relief and how her business played a crucial role. 24:00 - Mignon's Spiritual Journey: Learn about the spiritual insights Mignon gained while expanding her business. 33:58 - Joining an Accelerator Program: Hear Mignon discuss the benefits of accelerator programs and networking in business growth. 37:48 - A Family Affair: Explore the dynamics of Mignon's family in her business, with her children playing pivotal roles. 43:30 - Challenges of a Multimillion-Dollar Business: Delve into Mignon's challenges in scaling her business, especially her experience opening a store in New Orleans. 51:42 - Made From Scratch: Discuss Mignon's autobiography, detailing her life and business journey. 56:08 - Standing on Business (Sponsored by PSBS): Focus on key business strategies and insights, sponsored by PSBS. 1:01:41 - Closing Questions: Concluding the episode with engaging questions that delve deeper into Mignon's future goals and personal insights. Leave Us A 5 Star Rating & Review ⭐️⭐️⭐️⭐️⭐️ Get Certified with The Private Small Business Society https://thepsbs.com/ If you're interested in advertising on the Black Wealth Renaissance podcast, please email podcast@blackwealthrenaissance.com for further inquiries.