Graham Talley is one of the founders of Float On, a Portland float center that opened in 2010 and became one of the major names in the modern float tank industry.

In this episode, Graham explains what float tanks are, how sensory deprivation works, why modern tanks use Epsom salt, and how floating evolved from early research experiments into a modern wellness practice. We talk about John C. Lilly, soundproof rooms, float tank construction, meditation, psychedelics, stress relief, physical recovery, and what it feels like to float for the first time.

Before the interview, I went to Float On and tried floating myself, so the conversation starts with the real experience of getting into a tank, shutting off the lights, and realizing how hard it can be to stop thinking about everything you are supposed to be doing.

The episode also moves beyond floating into comfort zones, productivity, curiosity, dice rolling, Graham’s old treasure-hunting business, and why unfamiliar experiences can be useful even when they make you nervous.

Maxwell’s Kitchen is hosted and produced by Cody Maxwell.