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In this episode of Building Texas Business, I sit down with Pete Mora, founder of Fajita Pete's, to talk about his journey from running a full-service restaurant to building a scalable, off-premise food concept focused on delivery and catering. Pete shares how starting small and keeping the menu focused allowed him to maintain quality and simplify operations. He explains that by limiting the menu and designing the kitchen accordingly, they were able to keep costs low while serving large groups efficiently. His approach helped transition from dine-in service to a streamlined catering and delivery model. We also discuss the importance of hiring well and establishing effective systems. Pete admits he learned the hard way about managing people and the value of setting expectations early. As the company grew, building a culture based on respect, structure, and direct communication became essential to maintaining consistency across locations. Finally, Pete reflects on what it takes to be an entrepreneur. He emphasizes being prepared for challenges, not romanticizing the journey, and staying committed to the long haul. His advice is to set small, achievable goals and surround yourself with people who complement your weaknesses. It's not about doing everything yourself, but about building a structure that supports the growth of your business and your team. SHOW HIGHLIGHTS I delve into the entrepreneurial journey of Pete Mora, founder of Fajita Pete's, exploring his evolution from waiting tables in college to establishing a successful restaurant chain. We discuss Pete's strategic business model, which emphasizes a small footprint and limited menu to enhance operational efficiency and specialize in off-premise services like delivery and catering. Pete shares insights on effective team management, highlighting the importance of hiring the right people, setting clear expectations, and fostering a supportive work environment. The episode explores how Pete's innovative approach and adaptation of technology, particularly during the COVID-19 pandemic, contributed to the growth and success of Fajita Pete's. I examine the significance of maintaining quality and consistency across locations, with a focus on centralizing production processes and collaborating with partners who possess operational expertise. We discuss the advantages of being based in Houston, a competitive environment that offers access to resources and professionals, and how this has influenced the scalability of the business. Pete provides practical advice for aspiring entrepreneurs, emphasizing the value of setting achievable goals and understanding that success can also come from significant contributions within a company. LINKSShow Notes Previous Episodes About BoyarMiller About Fajita Pete's GUESTS Pete MoraAbout Pete TRANSCRIPT (AI transcript provided as supporting material and may contain errors) INTRO Welcome to the Building Texas Business Podcast. Interviews with thought leaders and organizational visionaries from across industry. Join us as we talk about the latest trends, challenges and growth opportunities to take your business to the next level. The Building Texas Business Podcast is brought to you by Boyer Miller, providing counsel beyond expectations. Find out how we can make a meaningful difference to your business at BoyerMillercom and by your podcast team, where having your own podcast is as easy as being a guest on ours. Discover more at yourpodcastteam Now. Here's your host, chris Hanslick. Chris: All right, pete, welcome to Building Texas Business. Thanks for taking time to come on the show. I've been a big fan of your food for years, so really excited about this opportunity. Pete: Well, thank you. I know you told me that the babies grew up eating some of it, so those are always my favorite stories when we get to see multi-generational type of business. We've done some kids from kinder through college now. That's how old we are, that's how long you've been around, I love that I hope my daughters listen. Chris: They don't listen to all these. I think I know that to be true, but they're going to listen to this one. Hayden and Holland grew up on Fajita Pete's. For sure, Fajita Pete's, tell us what that is what you're known for, fajita Pete's. Pete: We're a very small footprint restaurant. 98% of what we do is off-premise. That's our thing. It's either pickup delivery. Catering is a huge part of what we do. By catering, we specialize in corporate catering. Okay, so office lunches, like here at your firm, people call us up 30 people, 11, 30, 14th floor, 29, 25, richmond, you know and then we just show up. They, they like the ease of it. We do three types of deliveries. We do with the warmers, with the servers if you need them, or just drop off and get out of your way which is the most? popular one, but we specialize in a very limited menu so that way we can feed the hundreds of people we do every morning on catering, and then at night we turn into a delivery company, kind of like a pizza company. You call us up, feed us for four. Boom, we show up at your door with the food. Chris: And I can attest that you show up fast. Pete: Yep, yeah, that's from those small menus, so we specialize. There's very few things I'm good at, so I try to do as little as possible so I can be good at those things. Chris: Yeah, keep it simple, stupid, exactly, I love it. So I would think keeping the menu narrow like that helps you with controlling food costs and inventory and managing kind of the cost side of your business. Pete: Yeah, business-wise it's good on a lot of levels. The fixed costs, like you said, the rent. So the menu decides your kitchen layout. So, it decides your equipment package. It decides how many feet I mean you can get very granular with these things. It decides how many feet you need between the equipment, how you lay everything. Our menu specifically allows you to get high ticket items in the small area you know fajitas and group type of events. So we got a high ticket average for the restaurant industry and that's because our items are sold for families or for big groups like this. So it allows you to crank out a lot of food in a short amount of time and allows you to keep it fresh, and it's also a menu that transports well you can compartmentalize everything and it arrives the way you want it to it makes sense. Chris: So let's go back to the beginning. What was the inspiration for you to start this in the first place? At the beginning. Pete: Well, I waited tables to school. I went to. I'm from, naturally from columbia, south america, when we moved here. I grew up inief. I went through high school here, I went to U of H, got into the entrepreneurship program at U of H and that was a program that taught me how to really think about what I can do and scale. Having waited tables, I said well, restaurants really allow you to find out very quickly if you're going to make it or not. And my mom always told me we didn't bring you here to fill out applications, we brought you here to do something. Chris: Wow, I love that yeah. Pete: So with that mentality I was blessed enough to get out of the entrepreneurship program and run into the Meyer family. You know Meyer Land, meyer Park, sure, and we were able to get a very good deal on a restaurant that had been closed for a few years. Mr Meyer was very gracious, allowed me to go into his office. I learned a lot through that negotiation and we started a full service restaurant right out of college, 60 tables in Meyer Park, and that really taught us a lot. I mean typical immigrant story. Right, we made the tables in our garage. You know, walk through the snow in the Houston summers, all that stuff Uphill both ways. Chris: Yeah, exactly. Pete: So that experience was very good, and I always mentioned the full service restaurant because it led to what ended up being Fajita. Chris: Pizza yeah, it's part of your journey, right yeah? Pete: Taught me. The first year was just survival. Second year was figuring out. Okay, now that we kind of know what we're doing because you never know you kind of know what you're doing. Now how do we add revenue? And that's how catering became a topic. Chris: Okay. Pete: It got to over the six years we were there, where we grew the catering business to where it was doing more than our lunch business, and so when it was time to renew a lease, it just didn't really make sense to have the 6,300 square feet we had. Right, we took a leap of faith and went to a 1,200 square foot kitchen in West University and, thank God, it worked out. Yeah, you know, and that's kind of, we were able to keep what we liked from the restaurant business and do it in a way that allowed me to keep doing it, because maybe if I was still in full service I wouldn't be in the business anymore. It was just a very you know, starting at 23, and it was just very hard to get it going yeah uh, but it taught all the lessons I wouldn't learn. I mean, you learn, you know how they say. You learn more the first six months out of college than you do. Chris: The four years in right, yeah. So what was the name of that first restaurant? Pete: Poblano's Mexican Grill. Chris: Okay. Pete: It was in Westmire Park. Now they tore down that area. There's a Coles there. It's a nice development. Chris: Yeah. Pete: I'm very grateful to the people in that area. They were very nice to us. We still deliver to them a lot. You know, we have people that come by the kids. Like I mentioned earlier, we've been able to feed kids from since they're little to college, and when they're in town they come and say hi. So so it's been a very good community based business from the beginning, and I think that's what allowed us to really get the roots down. That allowed us to, you know, withstand all the problems that come with a new business. Chris: Yeah. So let's talk a little bit about those early days. You just said, and kind of alluded to it, those first six months out of college. You feel like you learned a lot more than you did in the four years in college. Anyone in any business starting out on their own there's a lot of headwinds. There's lessons learned. What were some of the things that the challenges you faced that you might share with the listeners to say now you know I went through this, you're likely to go through it too. Here's what I did to help and maybe something you experienced that someone might learn from your experience, to avoid Anything that you share from that perspective. Pete: I think at the beginning, with the restaurant business, you're in the people business right, and the biggest issue that you don't get practice at is managing your employees, your team, your coworkers. I think that was a big eye-opener because maybe people you run into people that don't have the work ethic you have, so you have to learn and I was, you know, young and my mom always told me start when you're young and dumb, because if you're smart enough, you won't do it. If you were smart enough, you wouldn't do this. Chris: Well, there's plenty of people that have come on the podcast that have said you know, yeah, you're never really ready, you just got to take the leap. It's like having a child. Pete: Yeah, you're never ready, it just comes, comes and now you have to figure it out. So, dealing with a crew setting up, the importance of setting up systems from the beginning and not willy-nilly as you go, which I did at the beginning, that's a problem. I said well, we'll figure it out. Chris: Follow your heart. Pete: I think during those trying times at the beginning, it was that developing systems, figuring out how to be a better leader to the people, and also all that while controlling cost, and what really helped me through it because businesses fail from being undercapitalized or mismanaged and what helped me through it is that we were always able to live very below our means to really withstand those pressures that came at the beginning. Chris: Okay, yeah. So yeah, it's good insight. You talked about the challenges of you know work. You're managing a team. There's challenges in building the team right Because you got to get it right and you're going to run across times where you make bad hires. What are some of the things that you've learned over the years? To try to? You know perfect that either the interview process or whatever to make sure you're hiring the right team members that can kind of buy in and get aligned behind your mission and your beliefs. Pete: I think it's hiring. When you hire out of necessity, you're already at a disadvantage. You just need bodies, right. I think, hiring at the right, getting the right person even if you don't have a spot for them, and making a spot for them Somebody that you think can be good for your team. 85 percent of the employee issues are solved at the hiring table. Yeah, you know, you need to get better at picking people who represent, and now people when they're applying, they talk very well, right, so you've got to get used to looking through the through the BS. That's the hard part yeah, and, and we're in the industry where we're talkers right, the end is the restaurant industry and also understanding and being compassionate that most people that are in the restaurant industry didn't that wasn't their goal originally. We get a lot of people that end up in this industry okay, so you have to be understanding of the path they've been through yeah, I didn't think about that yeah, and so so you have to allow them a growth path within your company, allow them a system that shows them respect and treats them like people, because I hear horror stories about how people get treated other places or and it's just the industry word, sure. So I think having that empathy and looking at the same time, looking through the BS and making sure the person you're hiring has somewhat the same values and goals, or at least providing a structure to where it's very clear what you expect from them, I think that's the only fair way to hire somebody Right, because at the beginning I was hiring people and I didn't have a structure, so that's unfair to them because I figured out, like I'm doing current. Chris: Right, right, right, you're living and breathing it. Yeah, someone you hire may not. Pete: No, they need a job yeah, and so learning that that immaturity I had at the beginning, that was key as well and it was unfair to the employee. So really creating systems becomes a way to be more fair to your employees. Set clear expectations, trackable expectations and achievable expectations. I think that's key to them. Chris: So you have this restaurant right, full service for six years or so, and you make a decision that's pretty significant to kind of really change up your entire business model. What was it that kind of you know led you to get the I don't know confidence or the ability to take that risk Like? Pete: everything else. Necessity Necessity Right, because you're signing an extension of a lease and it feels like a plea deal. That's not a good that's a good sign that you shouldn't sign that extension. You know Right, good sign that you shouldn't sign that extension, you know so. Then, luckily, some of my um. Greg lewis is a gentleman who found the spot for me at west you and I'm always very grateful to him. He was just a customer of mine. He said, hey, there's a spot. If you really think about doing it, there's a spot that's available, you should check it out and so I'm very grateful to him. Always he does a lot of real estate here in houston and um, it was a leap of faith in that. I knew that in 10 years I didn't want to be doing what I was currently doing. So I always think if you don't want to do it in 10 years, then don't do it today, because what are you doing? So I said I like this part of the industry and it was also more scalable. The model I was creating was more scalable and coming out of the entrepreneurship program, I mean, you go there to scale businesses. They teach you a lot of things. So I said this is more scalable. With my small brain, it was easier to fill in the spreadsheet and really explain to myself and prove to myself that it was going to be more profitable in the long run. Chris: It's interesting. I wrote a note to come back to this because when you were talking about full service to what you're doing now, it struck me that what you're doing now is way more scalable than a full service restaurant. It's tough and there's plenty of great examples in town that are still very successful restaurants, but those full service restaurants seem to have a. They gain up, the ones that sustain, develop a personality, typically around that founder and entrepreneur right who's there, and we have lots of great examples. I frequent them a lot but they're tough to scale. Maybe they go to two locations, but it's like it's hard to get beyond that personality of that person and what you've done is is may created something that still has great quality food, has your stamp on it, but doesn't require you to be at all the locations for it to be successful and I think that comes from the, the low operating cost, the simplified menu we spoke about earlier, all those things you know. Pete: I do think that the full service there's always. There's great restaurants here. Like I said, I was born in colombia. I learned how to eat mexican food at ninfas yeah you know, and, and there's a lot of amazing restaurants here in houston. People always ask me well, what do you think about this place? They're great. There's a dude, we're blessed in houston there's so much good food and it's just to me. I tell them it's just an honor to be even mentioned. Like they say oh well, I like your food. I compare it to this restaurant. I compare that. You know that's crazy yeah now it's to think of how it's scaled and how how people know we're actually starting to go from the. What the heck is a fajita pizza? Chris: oh, there's a fajita pizza right, which is a weird turn yeah, you know, I don't know how to tell a different mind. Yeah, yeah, so so you, yeah, so you start this new concept, you start to it. Let's talk through what were some of the challenges you faced in scaling the business. Pete: I think it was educating the market. Right, it was really letting people know because at that time in 2008,. You either got pizza delivered or Chinese and that's it. Yeah, so really educating the market that we do delivery. They're like, oh, okay, so for like 150 people or no, no, no, we do. And you would tell the customers would come in, it's a little room like this. They would come in multiple times and then until while they were there, they saw drivers going. They go oh, you deliver to houses. And it was just an education time because Uber wasn't really big. No, third-party platforms, so that was a very difficult thing. I also put the tortilla lady right behind the counter so I could see her hand-rolling tortillas, because also, when you go to smaller locations, people assume it's a lesser product. Right, it's an inferior product. So I said, well, let's put the lady right here so they know, because they're used to going to the restaurant and seeing the ladies make tortillas the good ones, you know and so they were like, oh, I get it, y'all make your food. It was just a big education process, educating the markets always was the hardest thing at the beginning. Chris: Talking about the tortillas, your quality of food is outstanding, my opinion. Thank you. I think other people agree. One of the challenges for a restaurant, I would think, in the scale, is maintaining the quality and the consistency. Is maintaining the quality and the consistency what? And you? You talked earlier about putting systems in place, but what? What are you doing to make sure that quality and consistency is there, because you're now all across the state of texas? Pete: yep. So it was very difficult to begin. Like I said, we we used to trim in house marinating house. It's a. I mean, we can get into the weeds on processes and procedures, but you would always maybe go to another store where they added sugar instead of salt to the marinade. So you're like, oh, we can't do that. Very early on I realized that I needed more system, more structure, and one of my goals was to grow. But I knew I couldn't do it the way I was doing it. Then we got to the point where we could marinate our stuff centrally and distribute it to our food distributor who takes it to the stores. So that was one thing that saved some concern, because that's the biggest heartache is the worst thing you can hear is I don't like that one as much as that one. Chris: Right, it's just different, right? Yeah, that hurts yeah. Pete: So it's developing relationships with manufacturers that can actually do your recipe the right way and deliver it to the customers. Chris: Sorry, yeah, go ahead. You've been talking a lot. Advert: Hello friends, this is Chris Hanslick, your Building Texas business host. Did you know that Boyer Miller, the producer of this podcast, is a business law firm that works with entrepreneurs, corporations and business leaders? Our team of attorneys serve as strategic partners to businesses by providing legal guidance to organizations of all sizes. Get to know the firm at boyermillercom. And thanks for listening to the show. So let's talk a little bit about innovation. What are some of the things that you feel like you have done, or maybe doing that are somewhat innovative, to help your business grow? Pete: Well, you go back to getting a good team around you, right? So when I started to grow, I ran into one of my partners, joey Aguia, who had a lot of operational experience in the industry. He was a franchisee for multiple concepts and, because I don't want people to think this all came out of my brain, I had a lot of help along the way and I would stop you because that is such a great point. Chris: Rarely has anyone just done it on their own right. You surround yourself and maybe we'll talk a little bit about that in a second, but I think it's a great point we should pause on, it's knowing what you're not good at. Yeah. Pete: And luckily. Chris: I'm so bad at so many things that it was just finding people all over the place that could help me. Well, I doubt that part but I bet you know. Pete: So innovation so you were talking a little bit about All right. So innovation was going to these manufacturers and our recipe is citrus-based. So technology really caught up to what we do in that not that we do anything special, but the way we do it was very hard for technology to be able to put it in a stable way that could perform the way we expected. So along the way we got with further processors who marinated our product and that was a three-year process to really get it right. So that's innovation on their side right. For us it was our technology, our apps, our ability that helped us survive through COVID. Actually Our ability to do curbside, to be quick and responsive, the way we package our things, the way we set up our kitchen, which took a couple iterations, and to really limit steps and increase customers service through speed and convenience and, like I tell people, the three C's you know convenience, a consistency and quality dad joke, like my daughter says that joke and and so. So those three things really helped us to speed up our service and match. So the problem there becomes matching your service through technology and through your processes on the front end. So really investing into that at an early point helped us keep a little bit ahead of the curve along the way. Okay, so those type of innovations. Chris: That's great. Head a little bit ahead of the curve along the way, okay. So those type of that's great. So, as I mentioned, started in houston and one spot in west university. Uh, you've now expanded throughout the state. What are some of the advantages that you've experienced or see in being a texas-based business and maybe it'll kind of spread across the state? I? Pete: think that that well, I came to Houston. I don't you know, being here, you don't realize how big it is and how competitive it is, and, as I think being in that competitive environment really helped us, you know you gotta. I mean, you can't sell fajitas 23 years in Houston and not be good. Chris: Right. Pete: There's 10,000 restaurants that do a great job in Houston, so I think that was one of the things Having access to big providers, distribution, the ports, being close for our produce. You know being close to the border, so I think that being a hub allows you to control costs, develop business and really grow strategically. Having so many people here law firms, business professionals to help you along the way, you have everything you need in Houston, In Texas, you know, by professionals to help you along the way. You have everything you need in Houston In Texas by default, so I think that was really an advantage. Although it's hard to make it, I think you have the tools you need if you're lucky enough to run into them early. Chris: Okay, that's good. So, when you think about the restaurant industry, what are some of the headwinds that you feel like your company or the industry may be facing today, or that you see around the corner that you're trying? Pete: to. Right now. I think there's a crunch. People are spending a little bit less, right? I think we all see it at the grocery stores, we see it everywhere. So a headwind is how do you translate your value proposition to the guests? We're a community-based business, so we tell people teachers, preachers and coaches so that is part of the value proposition you have as a brand. But people still want to. I mean, it's all about the meat and potatoes, right? They want to get a good value for their food. So the headwinds are figuring out how to provide value, control cost and still deliver the quality that the customer deserves. Gotcha. Chris: What was one of the? When you think about struggles or lessons learned, what was one of the maybe failures or mistakes you feel like you made along the way in those early days that you overcame, but it taught you a lesson that you'll never forget. Pete: I think it was really like we mentioned in the beginning hiring problems. At the beginning it was a lack of maturity. It was a lack of having systems, like we mentioned. I think, maybe underestimating what I did in that well, if I did, anybody can do it and maybe making bad decisions on people I could put in key situations, and those probably came because my systems weren't good enough also. So I think really underestimating what you do as an entrepreneur is a problem that we all have. Underpricing your services is a problem we all have. And trying to compete with my full service restaurant, trying to be everything to everybody, having 70 items on the menu that was the biggest lesson. I said no, there's too much waste. It's too hard to be good at everything else. Let's just be good at one thing and replicate that. So I think those lessons really got us to where we are in learning how to trust other people in areas that you're weak at. Chris: I said well, going back to being the best at one thing, it's almost like the GE mindset, right? Yeah, let's be. If you can't be the best, let's not do it. Pete: Yeah, I got any color you want, as long as it's black. Yeah, you know so that's the way you, that's the only way I could figure out how to do it. Chris: Yeah, the kind of going back to the people and I agree with your emphasis on so much of it is in the interview process, hiring process. You usually learn that the hard way, right. And then you get to what do you do when you realize you made a mistake? And what have you kind of learned over the years about when you realize you've made a mistake, how to handle that and how to move? Pete: on. I think you have to be fair to the person. You have to let them go. You have to get rid of the people, right, inform them of why it's probably not a good fit. Most of the times, people just fire themselves. But in this situation where you make the mistake, you just have to be fair. Let them know what their strengths and weaknesses are, because I would want somebody to do it to my son. Sure, let him know where he messed up so he can be better next time. Say, hey, it ain't going to be here, but if you get better, you'll do better there. So having those clear conversations those are tough conversations to have, sure, they are, but they're important because they're part of leadership is not when you're with the person you know. Good leadership extends to when they're gone from you and in the lessons, like a lot of the leaders I've come across, I say the things they say still 30 years later because they're good leaders. So they don't have to be next to you to be a leader. So we, as people who are in charge of businesses, we have to understand that the leadership style we need needs to be forward thinking, right. Chris: But it's a great mindset to share. So let's talk a little bit about leadership then. I always like to ask people how would you describe your leadership style? How do you think that's evolved over the last? Pete: almost 20 years. I think it's like people, I'm very relaxed leadership style. I'm really not very confrontational. I need to get better at those things. But I take everybody's opinion. It's very disseminated the way we make decisions. It's never hey, make the call, pete, right, no, no, we talk about it. I involve everybody. People that maybe even ask why are you asking my opinion? Why do I? Whatever, I think it's very important to always take the opinion of people actually in the front lines, and that's the reason I like having my store, my original store, always because I'm making decisions for a store in Chicago, well, I need to feel the pain of that decision, I need to feel the weight of it, and if I wouldn't do it at my store, why would I do it at theirs? So it keeps you honest. You have to be with the team. I guess is the question for leadership. Chris: Sounds like kind of that servant mindset. Pete: Yes. Chris: I'm not going to ask you to do something I wouldn't do myself Exactly. Pete: And then, once decisions are made, expect everyone to know, get behind it, move forward. Yep, exactly, I think that's important part of especially the industry we're in, because people you, you deal with hourlies, salaries. Now with the franchising corporate staff is a different employee than at the store level, but everybody has a, a trigger. You can. You can touch people in different ways, but you have to take the time to know what motivates them. So you have to to be in it. Chris: Got to be in it. So we've kind of been talking around this, but let's go right into culture, right? So all you're talking about hiring the right people, telling them and being clear about expectations, giving them motivation and incentive to do that job. You know, how would you describe the culture that you believe you have at Fajita Pete's? And then what are you doing to make sure that, as you scale the business beyond that one location, that it is resonating in those other? Pete: locations. We need to do a better job of culture building. You always need to be doing a better job of culture building. I think it's by example, like I told about the leadership side. So we try to communicate directly with the teams. If there's issues, you communicate directly with the frontline people that don't expect a call from you, but it lets them know hey, somebody's watching, and not only when there's issues. When there's good things happening, you need to communicate that to them, because it's like putting deposits in a bank account right, every interaction you have with somebody is that you're putting a deposit or you're taking a withdrawal and if you go and only withdraw, they're not going to listen to you. There's nothing there. So you have to build that up. So those interactions are part of what we do as a culture. We need to incorporate probably more team meetings, as we do. We did at the beginning and now, as the company grew, we have multi-unit franchisees who kind of have a good vibe going on good culture within them. But I do think getting back to more scheduled team events is going to be good. We just had one a few months ago. So those things that allow people to see that you're in it with them. You're going through the same issues it's not just you and you have that support system. I think those things are critical. Chris: I like that and I think the team building right Creating opportunity for them to connect and build relationships so that the team within the team has a connection, feels like they've got each other's back will end up being a better product for the customer Because they're taking pride in what they're doing and want to help each other be successful. Pete: You have to believe your own BS. You know what I mean. Chris: If not, because part of the service that. Pete: You have to believe your own BS. You know what I mean. If not, because part of the service that we try to teach is genuine service. So you have to have a genuine. Like I tell people, don't learn my spiel, but learn in your words. Say the same things in your words, because I don't want it to sound rehearsed True. But, it's a tough thing, as we grow so fast, to really you go through six months at a time in the blink of an eye. So it's something that we have to be more intentional on and keep building that Right. Chris: There's so many things going on right. That's a good point as an entrepreneur, just how you juggle and manage because you're trying to keep the business going, trying to grow the business, you're trying to maintain relationships up, down and all around. But you got to. I think it comes back to systems and processes. Right To say we're going to have quarterly team meetings or whatever they're going to be, so that there's a scheduled cadence to doing the things that help create the connectivity. Pete: Yep, that's part of growth. I think it's just taking stuff off your plate, putting in the right, because on top of all the business stuff there's also life. Yeah, you have a family, yeah, exactly I know so you think about. Chris: you were a great education at U of H and the entrepreneurial program. So what? What type of advice, being where you are now looking back, for someone out there that maybe is thinking about starting on their own, like you did years ago? What are some of the one, two, three things you might say as advice to say, if you're thinking about starting your own business, regardless of the industry? Pete: What's some something you might say as advice to say if you're thinking about starting your own business, regardless of the industry, what's something you could pass on to them? I think you have to have. You have to go in it with open eyes and understand that it's going to be. You can have the best intentions and you can do everything fault, but it's always your problem. So I think that's having you have to know that going in and thank God, now there's industry. You hear, hey, I started a business, sold it in five months for X amount. That's awesome, but that's not everybody. So be ready to. If you're not planning on keeping it, don't start it. Be ready for that. So I buy a couple of little commercial real estate properties. Are you going to flip it? If I'm not willing to keep it for 30 years, I'm not going to buy it today. Now will I flip it? Probably. But you have to go in with the mentality If you're not going to keep it, don't start it. And, like the good things, set yourself small goals, because you always have the big picture as the entrepreneur, as the founder, sure, but set small goals and celebrate the wins, right, you know. So I, I think it, once you achieve those smaller goals, those milestones. You really need to celebrate them for you, because we have, I tell people, entrepreneurship is almost a disease, right, right, and you don't recommend it to everybody. It's not for everybody. 100 so, and there's nothing wrong with not being an entrepreneur now. Now there's a culture that everybody needs to be their own boss and side hustles, and not for everybody. There's nothing. There's entrepreneurship that they teach us in the entrepreneurship program also how to grow within the company Interesting, how to add value to your boss. Chris: I hadn't heard of that. That's great yeah. Pete: So that's a very important part, because not everybody, it's not for everybody. Chris: It's not, and that's a great point, right. Everyone thinks, and because of those, the the things that get the headlines right someone starts a company, a year later, they sold it to whatever it sounds easy, we're making it. Pete: You know the media romanticism about it yeah, but it's not for everyone. Chris: I mean, we're all different, we all have different strengths and and we said this earlier, you know in the podcast, in this episode it's not easy, it's not for everybody. So just because you can't do it, that make you a bad person. You have, you could have a very significant role within a company, even if you haven't found it uh, I would think that's a great thing on your resume is failure right, right that that that I mean. Pete: that's how we all learn, absolutely, you know. And another another thing is people who have done things. If you can move one rock out of the path of somebody coming behind, then that's also our responsibility. Right Now, will they listen or not? Because I remember 23,. You knew everything, you know, yeah, so, but you have to be available to those people as well available to those people as well. Chris: Okay, so you said you moved from Columbia. Yes, sir, what's your favorite thing about Houston or Texas? Is there an event you like to go to every year, or sporting event or cultural event? Pete: About Houston is that there's a lot of live events. So I like live stuff, I like sports, I love the Astros. Go to the Texas games, rocket games, I like that. If you wake up at, if you you're one in the morning and you want to eat food from any country in the world, you pick it. There's a restaurant here in houston for it. Yeah, I like that. There's a good international community. I mean, there's bad things, always the traffic and everything, but that comes with it, right. So I like the opportunity that it's there, because then you can learn from different things, you can apply what you learn in other areas. So that's what I like about it Just the broadness of it, the availability of whatever you can think of and the access to different people that come from maybe not a similar background, but we all have mothers, grandmas, fathers, brothers, sisters. So you end up realizing that the world is not as big as you think and we're not as different as we think. Chris: Very true, very true. So I'm 90-something episodes into this podcast. I've asked every guest this question at the end. When I ask you even though it just seems a little bit odd, but I ask my guests, what do you prefer? Tex-mex or barbecue? You with the fajita restaurant? It seems like it's not a fair question. Pete: It's not a fair question, because my favorite type of food is chinese. Okay, so no. But houston has a great uh text mix scene and and I think it's just awesome when people come here you've seen the interviews they come in for barbecue text mix, but there's so much more in between, sure, you know? I think it's. It's such a beautiful, it's a good city. Chris: It's a great city to be a foodie. Yeah, because it's also where it's such a beautiful part of town. Pete: It's a great city to be a foodie. Yeah, because it's also where it's at on the map right. You can access different produce products that match other cuisines, so then you end up getting more authentic food, like you would if you went there Now. It's not equal apples to apples, but it's a very good representation of whatever that culture is trying to portray. Chris: So last question you've mentioned is it's it's not being an easy being an entrepreneur, run your business. So what do you do to kind of for yourself, to kind of recharge, relax? Pete: Spend a lot of time in the afternoons with the family. The funny thing is cooking, which we do all day. But you know, go home, clip a branch of the rosemary plant, make some steaks for the family, spend time, go to live events. I think recharging that social battery. Being in crowds, I like that environment. That's part kind of the restaurant kind of gives you that. But you know, going to different live events, concerts and sporting events is really kind of the way to charge up and it allows you to be in the moment and, even though you never clock out as an entrepreneur, it allows you to kind of disengage for just enough. Chris: Yeah, you know until you're driving out. Nearly right, yeah, so well, pete, this has been great really your stories amazing and inspiring. Like I said, I've been a big fan of the food for four years before you, so getting to meet you has been a real pleasure. Pete: Thank you, thanks for coming on. Thank you, brother. Chris: Appreciate it.T Special Guest: Pete Mora.

The City of West University Place is excited to announce its centennial celebration, a significant milestone highlights the city's storied past. On May 4th, 2024, West University Place will be bustling with celebrations as it honors a hundred years of progress, achievements, and community dedication. Flylight Drones City: Carrollton Address: 1605 Crescent Cir Website: https://www.flylightdrones.com Phone: +1-469-228-8227 Email: steph@flylightdrones.com

Flannery O'Connor is known for her short stories in which “A Good Man Is Hard to Find.” But it's often those ugly, mean, disgusting, scandalizing, violent, weird, or downright hateful characters in Flannery O'Connor stories that become the vessels of grace delivered.So, how should we read Flannery O'Connor?Jessica Hooten Wilson (Pepperdine University) joins Evan Rosa to open up about Flannery O'Connor's life, her unique perspective as a writer, the theological and moral principles operative in her work, all as an immense invitation to read O'Connor and find the beauty of God's grace that emerges amidst the most horrendous evils. Includes a discussion of Flannery O'Connor's short story, “Greenleaf.”Show NotesCheck out Jessica Hooten Wilson's presentation of Flannery O'Connor's final, unfinished novel: Flannery O'Connor's Why Do the Heathen Rage?Click here for an online copy of “Greenleaf” to follow along with our analysisSpiritual formation through the works of Flannery O'ConnorHow to read for a flourishing life“Greenleaf” by Flannery O'ConnorFlannery O'Connor's reading grounded in tradition of early church mothers and fathers.Paying attention to every individual word.First word: Mrs. Mays looses her agency.Europa & the Bull, Ovid's MetamorphosisMrs. May's blinds as hiding pieces of reality, shutting out GodThe spiritual truth of the story is concealed when not read attentively and intentionallyFlannery's writings defying instant gratification“The wrong kind of horror”The development of American consumerismShowing versus enjoying violenceSacramental readingThe Holy FoolThe Violent Bear It Away as a hymn to the eucharistO'Connor requires spiritual reading.A summary of “Greenleaf”Pierced by the bull, a violent union of Savior and sinnerO'Connor's Christian characters; “A Good Man is Hard to Find”Characters changing and choosing faith before death.The final paragraph of “Greenleaf”Mrs. Greenleaf as the opposite of Ivan Karamazov, in The Brothers KaramazovOpening to the world with the knowledge of GodPentecostalism and zeal in “Greenleaf”Stabbed in the heart, medieval mysticism“Lord, help us dig down under things and find where you are”About Jessica Hooten WilsonJessica Hooten Wilson is the Fletcher Jones Endowed Chair of Great Books at Pepperdine University ('23) and previously served as the Seaver College Scholar of Liberal Arts at Pepperdine University ('22-'23). She co-hosts a podcast called The Scandal of Reading: Pursuing Holy Wisdom with Christ & Pop Culture, where she discusses with fellow authors, professors, and theologians with Claude Atcho and Austin Carty. She is the author of Flannery O'Connor's Why Do the Heathen Rage?: A Behind-the-Scenes Look at a Work in Progres*s (Brazos Press, January 23, 2024); Reading for the Love of God: How to Read as a Spiritual Practice (Brazos Press, 2023);* Scandal of Holiness: Renewing Your Imagination in the Company of Literary Saints (Brazos Press, 2022) which received a Christianity Today 2023 Award of Merit (Culture & the Arts) and a Midwest Book Review* 2023 Silver Book Award (Nonfiction – Religion/Philosophy); co-author with Dr. Jacob Stratman of Learning the Good Life: Wisdom from the Great Hearts and Minds that Came Before (Zondervan Academic, 2022); Giving the Devil his Due: Demonic Authority in the Fiction of Flannery O'Connor and Fyodor Dostoevsky* (February 28, 2017), which received a 2018 Christianity Today Book of the Year Award in the Culture & the Arts; as well as two books on Walker Percy: *The Search for Influence: Walker Percy and Fyodor Dostoevsky* (Ohio State University Press, 2017) and Reading Walker Percy's Novels (Louisiana State University Press, 2018); most recently she co-edited Solzhenitsyn and American Culture: *The Russian Soul in the West* (University of Notre Dame Press, 2020).She has received numerous fellowships, grants, and awards, including a Fulbright Fellowship to the Czech Republic, an NEH grant to study Dante in Florence in 2014, and the Biola Center for Christian Thought sabbatical fellowship. In 2018 she received the Emerging Public Intellectual Award given by a coalition of North American think tanks in collaboration with the Centre for Christian Scholarship at Redeemer University College, and in 2019 she received the Hiett Prize in Humanities from The Dallas Institute of Humanities and Culture.Production NotesThis podcast featured Jessica Hooten WilsonEdited and Produced by Evan RosaHosted by Evan RosaProduction Assistance by Macie Bridge, Alexa Rollow, and Tim BergelandA Production of the Yale Center for Faith & Culture at Yale Divinity School https://faith.yale.edu/aboutSupport For the Life of the World podcast by giving to the Yale Center for Faith & Culture: https://faith.yale.edu/give

Josh sits down for a conversation with Doug Ginsberg. They discuss Doug's background in athletics from his beginnings in sport, competing collegiately, and taking his talents to American Ninja Warrior. Doug discusses his upcoming goals, and they discuss how impactful it can be to make friends in endurance sports. Throughout the episode, Doug shares the adversity he has faced throughout his life and shares inspiration with how he has overcome every obstacle he has faced.For their run, Josh and Doug ran throughout West University, Texas, and tried to maintain as much shade as possible after recording on a hot day.Let us know where you got active while listening, and check out Josh and Doug's segment on Strava here -> https://www.strava.com/segments/35365048Have any topics you'd like us to discuss in future episodes? Share your thoughts at: 5q5kpod@gmail.comWant more 5Q5K? Follow the pod: https://www.instagram.com/5q5kpod/Follow Josh: https://www.instagram.com/josh.williams.44/

In today's episode, we're talking with Shaharima Parvin, Senior Assistant Librarian at East West University in Bangladesh and a CrossRef Ambassador. Shaharima is interviewed by Matthew Ismail, a Conference Director, and Editor in Chief of the Charleston Briefings. Shaharima talks with Matthew about the structure of the higher education system within Bangladesh. She also discusses open educational resources and how they're being used in Bagladesh, and how advocating for the use of OER's and open access educational materials with stakeholders is very important to her.  Also, whether cooperation in higher education is possible within South Asia when there are so many different languages and different cultures present.     Social Media: LinkedIn: https://www.linkedin.com/in/matthew-ismail-1a6282a/ https://www.linkedin.com/in/shaharima/ Twitter: Keywords:, #scholcomm, #AcademicLibrary, #academia, #HigherEd, #OER, #OpenEductionResources, #collections, #learning, #education, #knowledge #research, #collaboration, #libraries, #librarianship, #LibraryNeeds, #LibraryLove, #AcademicPublishing, #publishing, #podcasts

Happy Birthday to us!! Team Player Podcast turns one year old this week - that's right we have been bringing you a weekly story of a coach making a difference for the past 52 straight weeks! So let's celebrate this milestone with a guy that really helped Coach Kovo cut his teeth as a Head Coach when he was Kovo's Offensive Coordinator at Aldine High School. He is now the Assistant Head Football Coach at Fort Bend Hightower HS, welcome Nate Shallenberger to the show! - We have a certified "inside the looper" as Coach Shall was born and raised in the heart of Houston's beautiful West University! - From there Coach went on to attend HISD's Lamar High School where he relished in being a part of a diverse student body and had the distinct honor and pleasure of playing for the legendary Tom Nolen!! - For the 2nd week in a row we welcome an Aggie into the Team Player Studios, and once again we have someone who found the Spirit of Aggieland a little later than some others. - Kovo and Shall reflect on some good times at Aldine including the time Coach Kovo thought he was going to get fired at halftime, and the time they took a 1-6 Aldine Mustangs team into a rainy Saturday afternoon at Thorne Stadium and pulled off an upset for the ages against the playoff-bound Nimitz Cougars! After that trip down memory lane we dive into Coach Shall's other stops including the Hightower Hurricanes catching lightning in a bottle this year with a very impressive return to 6A football, and a rejuvenated rivalry with the Ridge Point Panthers for the Fort Bend Tollway Cup. - Finally being a native Houstonian we had to get Shall's definitive Astros Mount Rushmore! Join the Team Player Revolution! The biggest help is to leave a 5-star rating. This is what moves us up the rankings so more people can hear the stories of coaches changing lives Follow on Twitter @coach_kovo Hit us up at teamplayerpodcast@gmail.com - we lift up our own inside Team Player Nation, all guest suggestions/feedback is welcome! Art for the Team Player Podcast was created by Kaiser St. Cyr Music for the Team Player Podcast is from the single One More/Good Enough by Avrion - available on all platforms

Dr. Silvia Fierascu is an international researcher, trainer and consultant in applied network science. She is Head of OrgMapper Academy at Maven7 Network Research Inc., Lecturer at the Faculty of Political Science, Philosophy and Communication Sciences at West University of Timișoara, Romania, and Founder and Director of a research, development, and innovation lab in social sciences, FabLab - Social Fabrics Research Lab. She earned a PhD in Political Science with a specialization in Network Science from Central European University, and in the past 10 years she has been applying network and data science for positive social impact in business, government, civil society and academia. She helps organizations translate complex problems into solutions for organizational development, change management, better communication, good governance, public policy, and social impact. In this episode, we talk about the application of network science to understanding organizations, anti-corruption and another current project she has called FabLab! The insights shared are relevant to anyone curious about how things run beneath the lines of assumptions and serve as a basis for inspired policy and persistent curiosity. Registration is free for the ONA Summit November 16-18th.Links to subjects covered in our conversation:- ONA Summit 2022: www.onasummit.com- OrgMapper: www.orgmapper.com- FabLab: https://bit.ly/fablab_uvt- Corruption Risks in Public Procurement Country Profile: https://sites.google.com/e-uvt.ro/silviafierascu/research/state-capture-country-profiles?authuser=2Contact or Follow Dawna on any one of these channels:Linkedin: https://www.linkedin.com/in/dawnahjones/Twitter: EPDawna_JonesInstagram: https://www.instagram.com/insightful_dawna/Navigating Uncertainty Newsletter: https://dawnajones.substack.com/Thanks to Mark Romero Music for the intro track, Alignment.Support this show http://supporter.acast.com/insight-to-action-inspirational-insights-podcast. Hosted on Acast. See acast.com/privacy for more information.

Updates on Bellaire and West University local news Topics covered: City taxes, Tennis trainer's new requirements, new planning and zoning for potential project, first responders safety updates, real estate news, and more

Omega-3 fatty acid supplementation could help with cognitive depression Duke University, August 27 2022.    An article appearing in the Journal of the American College of Cardiology: Heart Failure reported the outcome of a pilot study that found an association between supplementation with the omega-3 fatty acids EPA and DHA and reduced cognitive depression in heart failure patients. Cognitive depression is characterized by subjective symptoms such as pessimism and sadness, while somatic depression includes physical manifestations that include fatigue and sleep disturbances. The study included 108 patients with a major depressive disorder, chronic heart failure and low blood levels of omega-3 fatty acids. Participants received fish oil containing EPA and DHA, a high EPA supplement or a placebo daily for 12 weeks. Blood samples collected before and after treatment were evaluated for red blood cell EPA and DHA, the Omega-3 Index and other factors. Omega-3 values increased in both the EPA/DHA and EPA only groups, while the placebo group showed little change. Higher omega-3 Index values were associated with lower cognitive depression scores. Social functioning as evaluated by a general health survey significantly improved with EPA/DHA supplementation and showed a tendency toward improvement in the high EPA group. "This was a study in already depressed individuals, which meant the researchers are looking to high-dose (although it could have been higher) omega-3 supplements to improve depressive symptoms, like a drug," noted coauthor William S. Harris, PhD. "Generally, we think of the function of omega-3s as preventative rather than as treatment. If used as treatment, the dose must be fairly high (4 grams is a typical 'drug' dose) and blood levels must be measured.”   Groundbreaking Study Shows Fasting Can Slow Aging, Rebuild Immune System University of Southern California, August 28, 2022 Cutting-edge research reveals that occasionally adopting a diet that mimics the effects of fasting may provide dramatic health benefits. “Fasting flips a regenerative switch essentially regenerating the entire immune system. It gives the OK for stem cells to go begin proliferating and rebuild the entire system,” said Prof Valter Longo, Professor of Gerontology and the Biological Sciences at the University of California. A study, led by USC's Dr. Valter, revealed that a “cycles of a four-day low-calorie diet that mimics fasting (FMD) cut visceral belly fat and elevated the number of progenitor and stem cells in several organs of old mice — including the brain, where it boosted neural regeneration and improved learning and memory,” according to USC News. Dr. Longo notes that strict fasting can be difficult for people to adhere to, and also has the potential to be dangerous, while pointing out that a fasting mimicking diet is much safer and easier. “Strict fasting is hard for people to stick to, and it can also be dangerous, so we developed a complex diet that triggers the same effects in the body,” said Longo, Edna M. Jones Professor of Biogerontology at the USC Davis School of Gerontology and director of the USC Longevity Institute. “I've personally tried both, and the fasting mimicking diet is a lot easier and also a lot safer.” The fasting mimicking diet cuts a person's daily caloric intake over the fasting period down to 34 to 54 percent of their daily average, with a specific balance of micronutrients, fats, carbohydrates, and proteins. In previous groundbreaking research, Longo has shown how fasting can protect immune and other cells from chemotherapy toxicity, while simultaneously starving out cancer cells. Fasting for seventy-two hours protected cancer patients against the toxic impact of chemotherapy: “The good news is the body got rid of the parts in the system which might be damaged or old and inefficient parts, during the fasting. If you start with a system heavily damaged by chemotherapy or aging, fasting cycles can generate, literally, a new immune system,” he said. “It's about reprogramming the body so it enters a slower aging mode, but also rejuvenating it through stem cell-based regeneration,” Longo said. “It's not a typical diet because it isn't something you need to stay on.” “If the results remain as positive as the current ones, I believe this FMD will represent the first safe and effective intervention to promote positive changes associated with longevity and health span, which can be recommended by a physician,” Longo told USC News. “We will soon meet with FDA officers to pursue several FDA claims for disease prevention and treatment.”     “Micro-breaks” from tasks show promise in boosting wellbeing   West University of Timioara (Romania), August 31, 2022 A review of 22 previously published studies suggests that taking micro-breaks—discontinuing a task for periods of 10 minutes or less—is generally associated with reduced fatigue and increased vigor. Patricia Albulescu of the West University of Timioara, Romania, and colleagues present these findings in the open-access journal PLOS ONE . Concerns are rising over the heavy workloads and long shifts faced by many employees currently in the work force. An increasing number of studies explore various aspects of employee energy management and recovery, often focused on recovery after the workday is over. However, the potential effects of recovery processes during the workday remain unclear. To improve understanding, Albulescu and colleagues conducted a meta-analysis of 22 studies from 19 manuscripts published within the last 30 years, all of which examined the potential benefits of taking micro-breaks from assigned tasks. Tasks varied between experiments and included work simulations, real work-related tasks, and non-work-related cognitive tests. Types of breaks varied as well, including physical breaks, relaxing activities, and more engaging activities, such as watching videos. Statistical analysis of the combined study results revealed an overall association between micro-breaks, higher levels of vigor, and lower fatigue in participants, suggesting that micro-breaks may contribute to wellbeing. These findings support micro-breaks as a potential strategy for boosting wellbeing in the workplace. However, when it comes to job performance, longer breaks may be needed for recovery from more cognitively demanding tasks. Future research could investigate longer breaks as well as address other remaining questions, such as optimal activities to engage in during a micro-break.     Mindfulness training improves diabetes symptoms and blood sugar levels VA Healthcare System in Pittsburg, August 24, 2022 It's easy to let current circumstances in our lives dictate our thoughts and feelings. When a problem arises, if we get sick, we are quick to blame it on anything but ourselves. In this way, we are undermining the power of our own thoughts and intentions at work, in us and around us, guiding our present reality. Instead of letting negative circumstances and illness just happen to us, we should embrace the power of mindfulness, allowing ourselves to instead happen to the universe around us. The awareness of our bodily functions, our breathing, our thinking, our motives and the way we treat others helps us be mindful and aware, putting us in the driver seat of determining our paths through life. Research recently presented at the American Association of Diabetes Educators Annual Meeting & Exhibition showed that positive mindfulness training can help improve diabetes symptoms and blood sugar levels. The research was carried out on 28 veterans with type 1 and type 2 diabetes at the VA Healthcare System in Pittsburgh, Pennsylvania, as part of the Mindful Stress Reduction in Diabetes Education program (Mind-STRIDE). Diabetes-related stress falls significantly in veterans during mindfulness training and deep breathing meditation   Veterans' glucose levels drop dramatically as diabetes-related distress falls 41 percent The changes over the course of the training were significant. Three months after mindfulness training, diabetes-related distress for all 28 veterans fell 41 percent! A1C levels dropped significantly, almost measuring under the ideal 7.0 range. They went from 8.3 before the mindfulness training to 7.3 after the classes. On top of that, veterans completed diabetes self-management goals with more efficiency after the training. They were better problem solvers, began to eat healthier, were more active and coped better with stress.       An Oral Combination of Vitamins A, C, E, and Mg++ Improves hearing University of Castilla (Spain), August 28, 2022 According to news reporting originating in Albacete, Spain,research stated, "The increasing rate of age-related hearing loss (ARHL), with its subsequent reduction in quality of life and increase in health care costs, requires new therapeutic strategies to reduce and delay its impact. The goal of this study was to determine if ARHL could be reduced in a rat model by administering a combination of antioxidant vitamins A, C, and E acting as free radical scavengers along with Mg, a known powerful cochlear vasodilator (ACEMg)." The news reporters obtained a quote from the research from the University of Castilla, "Toward this goal, young adult, 3 month-old Wistar rats were divided into two groups: one was fed with a diet composed of regular chow ('normal diet,' ND); the other received a diet based on chow enriched in ACEMg ('enhanced diet,' ED). Auditory brainstem recordings (ABR) were performed at 0.5, 1, 2, 4, 8, 16, and 32 kHz at 3, 6-8, and 12-14 months of age. No differences were observed at 3 months of age, in both ND and ED animals. At 6-8 and 12-14 months of age there were significant increases in auditory thresholds and a reduction in the wave amplitudes at all frequencies tested, compatible with progressive development of ARHL. However, at 6-8 months threshold shifts in ED rats were significantly lower in low and medium frequencies, and wave amplitudes were significantly larger at all frequencies when compared to ND rats. In the oldest animals, differences in the threshold shift persisted, as well as in the amplitude of the wave II, suggesting a protective effect of ACEMg on auditory function during aging."   According to the news reporters, the research concluded: "These findings indicate that oral ACEMg may provide an effective adjuvant therapeutic intervention for the treatment of ARHL, delaying the progression of hearing impairment associated with age."       Scientists use 'sleep age' to infer long-term health Stanford University, September 1, 2022   Sleep age is a projected age that correlates to one's health based on their quality of sleep. So for instance, if you analyze the sleep characteristics of dozens of 55-year-olds and average them out, you'll have an idea of what sleep looks like at that age. For instance, someone who's 55 and sleeps soundly through the night with good quality REM cycles could, theoretically, might have a sleep age of 45. Sleep expert Emmanuel Mignot, MD, Ph.D., and his colleagues analyzed some 12,000 studies, each of which focused on an individual, that reported characteristics of their sleep—such as chin and leg movement, breathing and heartbeat. Their goal was to develop a system that assigns one's sleep age and, using machine learning, identifies the variations in sleep most closely linked to mortality. I spoke with Mignot, who has studied sleep for 30 years, about why sleep age is important, how it's calculated and what the study's findings imply about our health. Why study sleep age? When you sleep, you're disconnected from sensory inputs—you're, ideally, not being bothered by the noisy external world or bright lights. During sleep, it's not just the brain that's going through an automatic program, but heart rate and breathing also change, and variations in these can be early predictors of a health disturbance. We spend about a third of our lives sleeping, so it's a substantial component of our general well-being. It's well known that, in pretty much any disorder, sleep is one of the first things that is disturbed. For example, about five or 10 years before other symptoms appear in Parkinson's disease patients, a specific sleep disturbance occurs during which the patient violently acts out dreams, shouts or punches into a wall. What was the most important finding from the study? Our main finding was that sleep fragmentation—when people wake up multiple times throughout the night for less than a minute without remembering it—was the strongest predictor of mortality. Though we see a link in the data, how it contributes to mortality is unknown. This is different from a person realizing they were waking up, which happens during sleep disorders such as insomnia. Determining why sleep fragmentation is so detrimental to health is something we plan to study in the future. Can we measure our own sleep age? Can it be improved? The code is available for physicians and researchers, but the average person would likely have trouble running it through a computer. Regardless, it's not deterministic. There is enormous variation. Even if you have an older sleep age than your chronological age, it doesn't mean that your mortality risk is going to be higher. You see people chain smoking and drinking alcohol at 90 years old and you wonder, "How is this person surviving so long?" There is always huge natural variation. Going to bed and waking up at regular hours is a key to improving your sleep. This means not oversleeping but ensuring you're fully rested. It's a different amount for everyone and often the window varies slightly—for example, being a night owl versus an early bird. Getting solid light exposure—preferably with outside light—during the day, keeping the sleep environment dark at night, exercising regularly but not too close to bedtime, not drinking alcohol and caffeine around bedtime, and avoiding heavy nighttime meals all contribute to healthy sleep. And, of course, make sure any sleep disorder is treated. We found that people with older sleep ages compared to their actual age are at an increased risk of mortality, based on the sleep of patients who later died. From other studies, we know that poor sleep is found in a variety of conditions such as sleep apnea, neurodegeneration, obesity and chronic pain. How poor sleep causes, exacerbates or results from these conditions is unknown.

Have you ever wondered what your neighborhood looked like before there were buildings on the land? What was Uptown like before freeways and the Galleria? What about the Astrodome area and Alief and West University? On today's episode, environmental expert, Jaime Gonzales may blow your mind. Houston before development was probably not what you imagined. If you're as curious as where, here's where you can download Google Earth to look into your own neighborhood's history! Wake up to a nice cup of coffee and our newsletter! Sorry, there's only one of those things we can provide to you every weekday, but I promise it's worth it! Subscribe here We're also on Twitter! Follow us at @CityCastHouston  Learn more about your ad choices. Visit megaphone.fm/adchoices

A two-time Northern Nevada transplant, Joe is originally from Coeur d'Alene, Idaho and has lived up and down the West Coast since attending South Western Oregon on a soccer scholarship. Joe's 20+ year athletic career, along with years of restaurant management, have provided him with a competitive drive and customer service forward approach. His real estate journey started in Coeur d'Alene, Idaho in 2017 and became a licensed Nevada agent in 2020. Well-versed with multiple licenses, Joe's specialty is anyone relocating to Northern Nevada, especially Californians. After starting his Northern Nevada journey in Damonte Ranch, Joe has had the privilege of residing in Sparks, North Valleys, Northwest Reno and is now currently raising a family with his beautiful wife in West University. As a family, they love getting into any outdoor setting with their 1-year-old son and two adopted pups, including time at Lake Tahoe and relaxing with a local draft beer. Ken Greene transitioned from being a Professional Engineer (P.E.) to the “Engineer of Finance.” His goal is to help people become financially independent and help them earn better yields with less risk by investing Off Wall Street.   Links and Resources from this Episode DISCLAIMER For resources and additional information of this episode go to http://engineeroffinance.com Connect with Ken Greene http://engineeroffinance.com Office 775-624-8839 https://www.linkedin.com/in/ken-greene https://business.facebook.com/GreeneFinance Connect with Joe Hanich http://www.joesellsreno.com/ https://www.youtube.com/c/LivinginRenoNevada https://exprealty.com/ joesellsreno@gmail.com  Book a meeting with Ken If you liked what you've heard and would like a one-on-one meeting with the Engineer Of Finance click here Show Notes Who is Joe Hanich? - 0:57 There's not much inventory in the Reno, Tahoe area. - 6:36 Real estate is one of Ken's favorite investments. - 7:18 What is considered healthy or a balanced buyer-seller inventory in real estate? - 10:00 Joe's niche when helping people. - 11:51 How does cloud-based real estate work?- 16:10 Difference between a realtor and real estate advisor? - 18:01 Production issues they faced in the past. - 21:41 The reason why the number of people moving will slow down. - 25:07 Why people are choosing Nevada over Texas or Florida - 28:55 All about business: Type of clients Joe is representing, his ideal clients, and the advantages of working with him in the virtual arena. - 31:44 Best ways to reach out and learn more about Joe. - 36:18 Review, Subscribe and Share If you like what you hear please leave a review by clicking here Make sure you're subscribed to the podcast so you get the latest episodes. Subscribe with Apple Podcasts Follow on Spotify Subscribe with Stitcher Subscribe with RSS

Have you ever wondered what your neighborhood looked like before there were buildings on the land? What was uptown like before freeways and the Galleria? What about the Astrodome area and Alief and West University? On today's episode, environmental expert, Jaime Gonzales may blow your mind. Houston before development was probably not what you imagined. If you're as curious as where, here's where you can download Google Earth to look into your own neighborhood's history! Wake up to a nice cup of coffee and our newsletter! Sorry, there's only one of those things we can provide to you every weekday, but I promise it's worth it! Subscribe here We're also on Twitter! Follow us at @CityCastHouston 

Reading can lead us to change how we think and act. Mark West, professor of English at the University of North Carolina at Charlotte, explains how one important American applied what he learned from this pastime. Mark I. West is a Professor of English at the University of North Carolina at Charlotte, where he has […]

In this special episode, Forefront director Nate Mancini talks to professor, author and speaker Dr. Jessica Hooten Wilson. This episode was recorded with a live studio audience at the Imagination Redeemed conference in Colorado Springs. In the first half we discuss which of today's authors give Jessica hope for the future of fiction literature, how artists should read books differently from others, how to build an online presence without losing your soul, and of course, how our faith drives us to excellence in the arts. The second half features virtual audience questions from authors such as Dr. Russell Moore, Dr. Karen Swallow Prior, Dr. Benjamin Myers, and Dr. Ralph C. Wood. Jessica Hooten Wilson is the Louise Cowan Scholar in Residence at the University of Dallas. She is the author of Giving the Devil his Due: Flannery O'Connor and The Brothers Karamazov, which received a 2018 Christianity Today Book of the Year Award in the Culture & the Arts; as well as two books on Walker Percy: The Search for Influence: Walker Percy and Fyodor Dostoevsky (Ohio State University Press, 2017) and Reading Walker Percy's Novels (Louisiana State University Press, 2018); most recently she co-edited Solzhenitsyn and American Culture: The Russian Soul in the West(University of Notre Dame Press, 2020). She has received numerous fellowships, grants, and awards, including a Fulbright Fellowship to the Czech Republic, an NEH grant to study Dante in Florence in 2014, and the Biola Center for Christian Thought sabbatical fellowship.  In 2018 she received the Emerging Public Intellectual Award given by a coalition of North American think tanks in collaboration with the Centre for Christian Scholarship at Redeemer University College, and in 2019 she received the Hiett Prize in Humanities from The Dallas Institute of Humanities and Culture. Jessica has two books releasing in 2022, which you can preorder today: The Scandal of Holiness: Renewing Your Imagination in the Company of Literary Saints and Learning the Good Life: Wisdom from the Great Hearts and Minds that Came Before.

Welcome back! Today we have Nan Agents Luanne Marshall and Jessica Wahlquist in the studio today for another installment of our Touring Houston series. West University is the subject of discussion this week, with Luanne and Jessica operating on a team that specializes in the area! West U is often regarded as one of the best places to live and start a family in Houston and this episode goes into all the reasons as to why that is. With amazing parks, shops, schools and entertainment, it's no surprise West U continually makes the list of top neighborhoods in the city. Thank you for listening and we'll talk to you next week! 

What You Need to Know About College Admissions at Oral Roberts University Description and Show Notes Join as Katie Hesser and Joe Sims from Oral Roberts University talk all about college admissions, specifically what ORU looks for in potential students. These two also deep dive into the benefits of dual enrollment as well as how to enroll in ORU's online program. This is a great listen if you are homeschooling high school or thinking about it so you can be prepared for the post homeschool experience. About Oral Roberts University Oral Roberts University is one of the largest and most influential Christian universities in the world. With students from more than 100 countries and all 50 states, ORU develops Whole Leaders for the Whole World through a unique Whole Person education that focuses on the mind, body, and spirit. ORU's award-winning faculty takes students beyond the textbook so that they experience a life-transforming education that will equip them to lead and succeed in the field that God has called them to. Ranked a Best in the West University, ORU has features, connections, and resources that open doors to opportunities for students that are hard to find elsewhere. With more than 150 undergraduate, graduate, certificate, dual enrollment, and pre-professional programs spanning six different academic colleges, as well as a 99.5% career outcomes and job placement rate, the value of an ORU education is much greater than the cost. Learn more about Oral Roberts University Links & Resources From This Episode Download the High School Transcripts eBook to get all you need to get ready for homeschooling your high schooler! Homeschool High School Transcripts Want to see how a literature-based education can work for your family? Try Sonlight for FREE Today! Check out Sonlight's Sales and Special Offers. Learn more. Take a peek into a Sonlight Instructor's Guide to learn how a planned curriculum could work for you. Download an Instructor's Guide! Do you have questions about Sonlight or homeschooling in general? The Sonlight advisors are here to help. Contact them today! Join Sonlight Connections FB Group: Sonlight Connections. Join Sonlight App: Join the Community.

Welcome back to Real Estate Happenings, your go-to podcast for all things real estate! Today we are joined by Nan agents Greg Cassity and Anastasia Gaido for another episode in our Touring Houston Series! These two Houston experts will be discussing the West University area and what makes it one of the most highly coveted, affluent neighborhoods in all of Texas. From community attractions and popular restaurants to current market stats, Anastasia and Greg have you covered! If you like this episode, be sure to follow @nanproperties on Instagram and subscribe to this podcast! Also be sure to follow Anastasia and Greg on Instagram at @anastasiagaido and @greg_a_cassity.

Heather Hansman literally wrote the book on the Green River. Two years ago, Heather finished an account of her solo source-to-confluence descent of the Green, from its headwaters in the high mountains of Wyoming to its confluence with the Colorado. Her book, entitled Downriver: Into the Future of Water in the West (University of Chicago Press, 2019), is the artful product of adventure, inquiry, and super solid reporting. On this episode of the Podcast we feature a discussion that Freeflow director Chandra Brown had with Heather in early March. They talk about Heather's relationship with rivers; the role of personal experience in the telling of big, universal stories; the art of mining truth from the darkness surrounding social justice and ecological issues; the importance of community in journalism; and systems for finding and prioritizing projects.

Linda Ballesteros is host of All Things Franchising and also the owner of Mpower Franchise Consulting where she works with those who want to be in business for themselves but not by themselves with the franchise that best fits their skills, passion and what they want their lifestyle to look like.  She is also very aware of those industries which are more recession resistant. Contact Linda today: Linda@MpowerFranchiseConsulting.com Today's Guest: David Mihalic has an engineering degree from West University and an MBA from Clemson University.  He has been in franchising for over 19 years and has not only owned chanchises but was a franchise consultant for a decade.   Today he is the director of franchise development for Self Genie which provides customer home solutions that solve everyday cabinet frustrations.  

Itzel estudio la universidad en Suiza, ya que encontró una oportunidad más económica que aquí en México. Por lo que hoy en día es la Directora de Marketing de una de las universidades Canadienses más prestigiosas (Canada West University). Acompáñanos a escuchar los consejos que tiene para ti, sobre maestrías y carreras universitarias más económicas!!! --- Send in a voice message: https://anchor.fm/rocio-sanchez3/message

Welcome back to another episode of Real Estate Happenings! Your go-to podcast for all things real estate. We are back this week with another installment of our Touring Houston series, where Nan agents Greg Cassity @greg_a_cassity and Nicole Sabbagh @propertieswithnicole  take you on a tour of all the hottest places in Houston. This week they cover West University and the Heights. They discuss all the must-see places and what to expect if you're thinking of making the move to one of those areas!   Follow us on social media @nanproperties to never miss an upload!   Have a question or story you'd like to share? Send it here: Realestatehappenings@nanproperties.com  

Phase 3 means bars and gyms are OPEN! Canada West is calling off the fall. Elmer Fudd gets his gun taken away. MP Warren Steinley proposes a grad at Mosaic Stadium.

During the early 1970s, a movement of rank-and-file coal miners rose up in Appalachia to challenge mine bosses and stodgy union officials. They sought greater control over the workplace and a broadened vision of industrial power. Calling themselves the “Miners For Democracy,” these reformers gained short-lived control over the union’s top leadership and earned a legacy for militant unionism. But what about coal miners in the expanding coalfields of the American West? In his new book Carbon County, USA: Miners for Democracy in Utah and the West (University of Utah Press, 2020), Christian Wright recovers the story of western miners who joined the Miners For Democracy and challenged their anti-union employers in Utah’s historic mining communities. These struggles, he says, provide an object lesson for us all about the frontlines of labor and climate justice. Ryan Driskell Tate is a Ph.D. candidate in United States history at Rutgers University. He is completing a book on fossil-fuels and energy development in the American West. Twitter: @rydriskelltate. Learn more about your ad choices. Visit megaphone.fm/adchoices

During the early 1970s, a movement of rank-and-file coal miners rose up in Appalachia to challenge mine bosses and stodgy union officials. They sought greater control over the workplace and a broadened vision of industrial power. Calling themselves the “Miners For Democracy,” these reformers gained short-lived control over the union’s top leadership and earned a legacy for militant unionism. But what about coal miners in the expanding coalfields of the American West? In his new book Carbon County, USA: Miners for Democracy in Utah and the West (University of Utah Press, 2020), Christian Wright recovers the story of western miners who joined the Miners For Democracy and challenged their anti-union employers in Utah’s historic mining communities. These struggles, he says, provide an object lesson for us all about the frontlines of labor and climate justice. Ryan Driskell Tate is a Ph.D. candidate in United States history at Rutgers University. He is completing a book on fossil-fuels and energy development in the American West. Twitter: @rydriskelltate. Learn more about your ad choices. Visit megaphone.fm/adchoices

During the early 1970s, a movement of rank-and-file coal miners rose up in Appalachia to challenge mine bosses and stodgy union officials. They sought greater control over the workplace and a broadened vision of industrial power. Calling themselves the “Miners For Democracy,” these reformers gained short-lived control over the union’s top leadership and earned a legacy for militant unionism. But what about coal miners in the expanding coalfields of the American West? In his new book Carbon County, USA: Miners for Democracy in Utah and the West (University of Utah Press, 2020), Christian Wright recovers the story of western miners who joined the Miners For Democracy and challenged their anti-union employers in Utah’s historic mining communities. These struggles, he says, provide an object lesson for us all about the frontlines of labor and climate justice. Ryan Driskell Tate is a Ph.D. candidate in United States history at Rutgers University. He is completing a book on fossil-fuels and energy development in the American West. Twitter: @rydriskelltate. Learn more about your ad choices. Visit megaphone.fm/adchoices

During the early 1970s, a movement of rank-and-file coal miners rose up in Appalachia to challenge mine bosses and stodgy union officials. They sought greater control over the workplace and a broadened vision of industrial power. Calling themselves the “Miners For Democracy,” these reformers gained short-lived control over the union’s top leadership and earned a legacy for militant unionism. But what about coal miners in the expanding coalfields of the American West? In his new book Carbon County, USA: Miners for Democracy in Utah and the West (University of Utah Press, 2020), Christian Wright recovers the story of western miners who joined the Miners For Democracy and challenged their anti-union employers in Utah’s historic mining communities. These struggles, he says, provide an object lesson for us all about the frontlines of labor and climate justice. Ryan Driskell Tate is a Ph.D. candidate in United States history at Rutgers University. He is completing a book on fossil-fuels and energy development in the American West. Twitter: @rydriskelltate. Learn more about your ad choices. Visit megaphone.fm/adchoices

During the early 1970s, a movement of rank-and-file coal miners rose up in Appalachia to challenge mine bosses and stodgy union officials. They sought greater control over the workplace and a broadened vision of industrial power. Calling themselves the “Miners For Democracy,” these reformers gained short-lived control over the union’s top leadership and earned a legacy for militant unionism. But what about coal miners in the expanding coalfields of the American West? In his new book Carbon County, USA: Miners for Democracy in Utah and the West (University of Utah Press, 2020), Christian Wright recovers the story of western miners who joined the Miners For Democracy and challenged their anti-union employers in Utah’s historic mining communities. These struggles, he says, provide an object lesson for us all about the frontlines of labor and climate justice. Ryan Driskell Tate is a Ph.D. candidate in United States history at Rutgers University. He is completing a book on fossil-fuels and energy development in the American West. Twitter: @rydriskelltate. Learn more about your ad choices. Visit megaphone.fm/adchoices

Willie Nelson’s birthday; Houston man given low bond after beating up girlfriend is now arrested for murder; the last on the efforts to feed police officers at Gallery Furniture; Hillary endorses BidenA woman discusses he struggles with her homeowners association; Michael discuss the Houston Business Journal article about his close friend, Fred Zedman; what the collectors item you feel you overpaid forThe collectors item you feel you over paid for but are still proud about; Lina Hidalgo’s mask order struck down after just a few hours; West University police arrest car burglars and then the Harris County Sheriff’s office refuses to accept them so they are forced to be released

Dr. Craig was recently interviewed by the church staff during Sunday morning worship at West University Baptist Church in Houston Texas.

Dr. Craig was recently interviewed by the church staff during Sunday morning worship at West University Baptist Church in Houston Texas.

Check out some of Eric's latest articles on Culturemap.com (http://houston.culturemap.com/) including: Hot Houston Taco Truck Rolls into West University with New Brick-and-Mortar Home (http://houston.culturemap.com/news/restaurants-bars/09-23-19-el-topo-truck-brick-and-mortar-restaurant-pizza-motus-west-university-tony-luhrman-mike-serva/#slide=0) Hugo Ortega and Tracy Vaught Reveal Exciting New Concept for Uptown Park (http://houston.culturemap.com/news/restaurants-bars/09-27-19-hugo-ortega-tracy-vaught-h-town-restaurant-group-new-restaurant-uptown-park/) Anvil and Hay Merchant Veteran Shoots for the Moon with New Restaurant (http://houston.culturemap.com/news/restaurants-bars/09-24-19-shoot-the-moon-new-restaurant-self-service-stm-hospitality-kevin-floyd-jonas-herd-dax-mcanear/) Houston Billionaire Tilman Fertitta Acquires Luxurious Steakhouse Chain (http://houston.culturemap.com/news/restaurants-bars/09-25-19-tilman-fertitta-landrys-inc-acquire-del-friscos-steakhouse-grille-restaurants/)

Dana's latest #Houston Women #podcast guest is Amanda Vlastas, Founder of West University Moms. West University Moms is here to be your go-to resource for everything in & around West University, Houston!

Some Houston restaurants have made Yelp's national list for top places to eat, West University has been voted the best place to live in the country, A Missouri City Sophomore has created her own wing sauce business

In Episode 3, we dive into the life of the ultimate narcissist, Leon Jacob. He came from a well-off Houston area family with every opportunity to thrive, but nothing was ever enough. His controlling personality would start causing destruction to all aspects his life. Meanwhile, Valerie McDaniel was living the dream: successful veterinary clinic, West University home, beach houses, and a happy, loving family. How do these two people connect and what leads to their ultimate loss of control?   Sources: http://www.khou.com/article/news/local/a-look-into-murder-for-hire-suspects-troubled-past/426333841 https://www.chron.com/news/houston-texas/article/Couple-accused-of-hiring-hitman-to-kill-their-10997966.php https://www.houstonchronicle.com/news/houston-texas/houston/article/Police-nab-Houston-veterinarian-and-her-boyfriend-10999287.php?t=956b805291438d9cbb&cmpid=email-premium#photo-12543440  

Trump Hate continues as a Councilwoman from West University in Houston yelled obscenities at a teen wearing a Trump shirt. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

"This problem's either going to be dealt with, or it's going to keep going." For college students, crime is an unfortunate if everyday occurrence. For students at the University of Oregon, the West University area is well-known for its crime rate. In the third episode of "How It's Reported," Podcast Editor Ryan Nguyen talks with senior news reporter Franklin Lewis about his cover story on West University crime rates, how he approaches his interviews with police officials and how he avoids conflicts of interest. Franklin's cover story: https://www.dailyemerald.com/news/west-university-s-rampant-crime/article_eb0f2a6a-283a-11e9-a72b-4371322ff7ad.html Vacation Watch coverage: https://www.dailyemerald.com/news/uopd-s-vacation-watch-winter-break-trial-a-big-success/article_5f191aae-1488-11e9-a692-8f45f5bcd8d9.html This is episode three of "How It's Reported," a series from the Emerald Podcast Network designed to illuminate how journalists report on the latest news, build trust between news outlets and audiences and promote informed and engaged listeners, which are vital to a healthy democracy. Ryan Nguyen produced and edited this podcast. Music is "Airliner" by Podington Bear (http://freemusicarchive.org/music/Podington_Bear/Meet_Podington_Bear_Box_Set_Disc_1/07_Airliner) and "A Fist Full of Organs" by Evan DuPell (https://soundcloud.com/evan-dupell). Watch the Emerald's Facebook Live video of the recording of this episode: https://www.facebook.com/dailyemerald/videos/627460777698283/

Show 126 starts with a little flu talk and beers of the week. Also what is coming up is covered as well. At 3:52, Stig and Bill review the musical portions of Dayfornight 2017 including Pussy Riot, NIN, Priests and other acts. There is a reference to the Salon article on fashion. At 16:03, Bill and Stig discuss the visual aspects and installations of the festival At 23:33, Stig wraps up the Texans season, there's Rocket news as well as Bill and Stig's college teams results from the bowl season. Bill mentions the closing of the Harp and the two discuss different matters in West University. At 33:12, the pair ends the show with a bit of other musical news featuring the New Duncan Imperials, Thrill, and Molly and the Ringwalds. As always, what's new for the guys ends the program. For links and musical citations  - javamuses.javatime.us

Today we talked with Eric Gardner, who is chair and professor of English at Saginaw Valley State University. The interview focuses on Jennie Carter: A Black Journalist of the Early West (University Press of Mississippi, 2008), a new book which Dr. Gardner both authored an introduction to and edited. This is the first collection from an African American journalist writing for the San Francisco based newspaper, the Elevator. Gardner's introduction does an excellent job of placing Carter into both the context of the history and literature of the American West. Dr. Gardner is also the editor of Major Voices: The Drama of Slavery and has authored works which appear in the African American Review, the African American National Biography, and Legacy. Please become a fan of “New Books in History” on Facebook if you haven't already. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/african-american-studies

Today we talked with Eric Gardner, who is chair and professor of English at Saginaw Valley State University. The interview focuses on Jennie Carter: A Black Journalist of the Early West (University Press of Mississippi, 2008), a new book which Dr. Gardner both authored an introduction to and edited. This is the first collection from an African American journalist writing for the San Francisco based newspaper, the Elevator. Gardner’s introduction does an excellent job of placing Carter into both the context of the history and literature of the American West. Dr. Gardner is also the editor of Major Voices: The Drama of Slavery and has authored works which appear in the African American Review, the African American National Biography, and Legacy. Please become a fan of “New Books in History” on Facebook if you haven’t already. Learn more about your ad choices. Visit megaphone.fm/adchoices

Today we talked with Eric Gardner, who is chair and professor of English at Saginaw Valley State University. The interview focuses on Jennie Carter: A Black Journalist of the Early West (University Press of Mississippi, 2008), a new book which Dr. Gardner both authored an introduction to and edited. This is the first collection from an African American journalist writing for the San Francisco based newspaper, the Elevator. Gardner’s introduction does an excellent job of placing Carter into both the context of the history and literature of the American West. Dr. Gardner is also the editor of Major Voices: The Drama of Slavery and has authored works which appear in the African American Review, the African American National Biography, and Legacy. Please become a fan of “New Books in History” on Facebook if you haven’t already. Learn more about your ad choices. Visit megaphone.fm/adchoices