Calculating electrical loads, getting zapped by 277 volts, and savoring the freedom of the skilled trades with Doug Powell, a master electrician. Why are blue-collar professions growing increasingly more attractive? And what are the telltale signs of a hack electrician?

Doug runs Lumen Brothers Electric Company with his business partner, Josh.

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Scaling outfield walls to pick off home runs, bouncing between La Quinta hotels and sleeper buses, and chasing the dream of the majors with Trayvon Robinson, a professional baseball player. What superstitions did he live by? And what did he do to make SportsCenter in his major league debut?

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Monitoring global networks of seismometers, evangelizing for stronger buildings instead of better predictions, and measuring LA's slow crawl toward Alaska with Lucy Jones, a seismologist in Southern California. Why does she begin counting when she feels the earth start to shake? And how did a nuclear test ban treaty end up boosting the science of earthquakes?

Lucy is author of the book The Big Ones: How Natural Disasters Have Shaped Us (and What We Can Do About Them). She also founded the Dr. Lucy Jones Center for Science and Society.

The piece composed by Lucy featured at the end of the episode is called "In Nomine Terra Calens: In the name of a warming earth". It was performed and mixed by Josh Lee.

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Butchering whole alligators, costing out every plate down to the garnish, and perfecting grilled sweetbreads with Cindy Wolf, an executive chef. What was it like to cook for Julia Child? And what popular item does she wish she could purge from the menu?

Dan's latest book is Reset: How to Change What's Not Working. It's out in hard cover and as an audiobook.

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Writing for the ear rather than the eye, racing to meet teleprompter deadlines, and recasting lost memories as timeless advice with Stephen Krupin, a speechwriter. What was it like to write speeches for President Obama? And when can a speaker's desire for "authenticity" go too far?

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Crafting floral masterpieces that disappear within hours, dealing with the eccentricities of wealthy clients, and making 3am runs to the flower market with Paul Hawkins, a floral decorator in England. Why is it a no-no to mix red and white flowers? And what's it like to design floral decorations for royalty?

You can see some of Paul's work on his Instagram page.

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Cracking automotive mysteries one diagnostic code at a time, mastering the art of quoting complicated repairs, and playing the "what kind of noise is it?" guessing game with Justin Snodgrass, a car mechanic who owns his own shop. Why should $19.99 oil changes make you suspicious? And why might your local car mechanic decline to work on new cars?

IF YOU LIKE THIS EPISODE: Check out what it's like to be a forensic accountant, a welder, or a software engineer. 

WANT MORE EPISODE SUGGESTIONS? Grab our What It's Like To Be... "starter pack". It's a curated Spotify playlist with some essential episodes from our back catalogue.

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Counting out pills in fives, working with million-dollar drugs, and ensuring the right medication in the right dose gets delivered at the right moment with Rose Davin, a pharmacy technician in Rochester, New York. What are the layers of protection that prevent pharmacy employees from absconding with opioids? And what happens if a technician accidentally drops a pill on the floor?

IF YOU LIKE THIS EPISODE: Check out what it's like to be a nurse, a veterinarian, or a hospice nurse.

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Forecasting what a business will earn and spend, allocating resources among teams clamoring for more, and practicing professional skepticism without killing the vibe with Steve Love, a chief financial officer. What does it feel like to confess to a board of directors that you've made a potentially catastrophic error? And what happens when business leaders accidentally release non-public information?

IF YOU LIKE THIS EPISODE: Check out what it's like to be a turnaround consultant,  a forensic accountant, or a life insurance salesman.

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Boiling briskets for five hours, escorting obnoxious customers to the door, and preserving the ritual of saying "hello" with Steven Peljovich, who runs Michael's Deli in Boston. What makes a deli different from a sandwich shop? And, until recently, why did he resist taking orders online?

Read The Boston Globe story that Steven mentioned about longtime customer Rita Manor.

IF YOU LIKE THIS EPISODE: Check out what it's like to be a stadium beer vendor, a barman, or an ice cream truck driver.

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