In this episode I chat with Luke Bowanko, former NFL player turned farmer. Luke isn't trying to build out a massive farm to make millions – as he points out, no one is trying to get rich from farming anyway – but rather build out a small farm in the middle of his Denver community. From there, he hopes to inspire his neighbors to become growers themselves. And from there... who knows? Maybe he can help inspire a movement of community growing.

Throughout the interview, Luke mentioned different documentaries and books he found inspiring. I'm listing them below. I'm also putting a link for Farmshare Austin, where Luke got his farming formation. For anyone looking to grow the movement, each one of these resources may help.

Luke's Mentions

Kiss the Ground

Common Ground

Clarkson's Farm

One Straw Revolution

Farmshare Austin

In this episode excerpt Luke Bowanko, former NFL player turned farmer. talks about how he hopes to inspire his neighbors to become growers themselves. And from there... who knows? Maybe he can help inspire a movement of community growing.

Throughout the interview, Luke mentioned different documentaries and books he found inspiring. I'm listing them below. I'm also putting a link for Farmshare Austin, where Luke got his farming formation. For anyone looking to grow the movement, each one of these resources may help.

Luke's Mentions

Kiss the Ground

Common Ground

Clarkson's Farm

One Straw Revolution

Farmshare Austin

In this episode, I chat with Ali Cohane, co-owner of Persephone Bakery, Picnic, and Persephone West Bank here in Jackson, Wyoming. What I love about about Ali is that she explains what it feels like to be in the grind of starting a new business - and then a couple other businesses - without dramatizing it. And have you ever wondered if having kids actually does change your perspective? Spoiler alert: it does. You've never heard that before, I know.

In this episode, I chat with Ali Cohane, co-owner of Persephone Bakery, Picnic, and Persephone West Bank here in Jackson, Wyoming. I pulled out this excerpt because it felt rather applicable to all of us: how does it feel managing a new generation? Looking at you, Gen Z. And how can we be more open to new perspectives to make a stronger workforce? Looking at you, Millennials. Ali gives a grounding perspective on how to keep an open mind, but still bring who you are and what you need to management.

If you want some wild parenting advice, here comes some stories from Abigail Olson's childhood (not shared in the main episode). Trigger alert: small children holding rats for slaughter.

This is a shorter (not short) cut of my chat with Abigail Abby Olson, during which she gets into her thoughts on management. Not only was this where she really lit up, but she had so many good words of advice, that it deserved to be pulled out into its own edit. Management isn't easy, but it is an ever-changing, ever-challenging art form.

In this episode, I chat with Abigail (Abby) Olson about working in bakeries versus restaurants, the grind at Alinea, and most importantly, the lessons she's learned about management. I have not stopped quoting Abby's words of wisdom, and I'm sure you'll get just as much out of it.

In this episode, I talk to Nate Keller, one of the first 11 employees of Google's campus kitchens. A gluten for big projects and stress, Nate helped open Google kitchens around the world, eventually serving over 50K people. This excerpt is his take on ADHD in the kitchen and respecting kitchen workers. "There is no such thing as unskilled labor."

In this episode, I talk to Nate Keller, one of the first 11 employees of Google's campus kitchens. A gluten for big projects and stress, Nate helped open Google kitchens around the world, eventually serving over 50K people. He then went on to open a catering company called Gastronaut for Silicon Valley companies and running the culinary functions of Sprig, a start up that vertically integrated cooking and delivery so people could order and receive hot meals within twenty minutes.

The gem of this conversation though is Nate's take on ADHD in the kitchen and respecting those who feed us.

Kaitlyn Anderson has worked everywhere from 2-Michelin restaurants, dessert-forward restaurants, hotels, and ice cream shoppes (JK, just shops, this isn't 1950). She has lived and worked in Chicago, San Francisco, Denver, and now Jackson, WY. In other words, she's seen a lot.

Although she has been in the industry since graduating high school, being a chef had never really been her plan. But once she started, she quickly found she had too much love, fun, and drive to leave the world of desserts.

P.S. She and I are very impressed by The Great British Bake Off. How are they even doing that?!