Sarah Geis is a Chicago-based producer and editor, and former artistic director of the Third Coast International Audio Festival. She's the keeper of audioplayground.xyz. To offer your own advice, call Zak @ 844-935-BESTFollow us on:Instagram: https://www.instagram.com/bestadviceshow/Facebook: https://www.facebook.com/bestadviceshowTwitter: https://twitter.com/muzachary Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information. Fill out the first-ever TBAS listener survey to help Zak get to know you better and to enter the drawing to win a custom designed shirt by Zak and his daughter @https://forms.gle/f1HxJ45Df4V3m2Dg9---Help Zak continue making this show by becoming a Best Advice Show Patron @ https://www.patreon.com/bestadviceshow---Call Zak on the advice show hotline @ 844-935-BEST---Share this episode on IG @BestAdviceShow

Jonathan London is a leadership development professional and songwriter from Michigan.--My New Habit for Tackling Nagging Tasks: Power Hour. - Gretchen RubinTo join The Best Advice Show Power Hour Club, email ZAK@bestadvice.show and I'll send you an invite.Our first power hour is 6/21 @ 3 PM EST. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information. Fill out the first-ever TBAS listener survey to help Zak get to know you better and to enter the drawing to win a custom designed shirt by Zak and his daughter @https://forms.gle/f1HxJ45Df4V3m2Dg9---Help Zak continue making this show by becoming a Best Advice Show Patron @ https://www.patreon.com/bestadviceshow---Call Zak on the advice show hotline @ 844-935-BEST---Share this episode on IG @BestAdviceShow

Zoë Komarin cooks fun, gorgeous, healthy, delicsious food @ ZOEFOODPARTYTRANSCRIPT:ZAK: I'm so excited about today's Food Friday because I'm bringing a returning champion, my friend, the chef, Zoe Food Party.ZOE: My advice is for everyone to take some time once a year or quarterly to Marie Kondo their condiments. Marie Condiment. TM her obviously but also, slash me. The reason being, and I'm sure you can relate. I've actually seen your fridge before so I know this for a fact but if I open my fridge I'm also a culprit. We are all hoarding far too many condiments. Granted, I love having extra stuff around. A hot sauce here, a pickle-y, briny, you know, pickled pepper jar there but if we really were to open our refrigerator and gaze deeply into the abyss we would recognize that we do not look at, touch, or even feel enticed to play with 2/3 if not more of the condiments that make their way into that door.ZAK: Gold's horseradish. I haven't touched this in a long time. I don't remember when I bought this. Trader Joe's Green Goddess salad dressing from December, 2020. Spicer Orchard's Cinnamon Apple Butter. I used it once. Pillsbury vanilla frosting...ZOE: So, what happens. We get something as a gift. We find something when we used to be able to travel. We buy something extra at the supermarket. Whatever it is, we use it, it starts to get cruddy or sticky or in some cases rusty and kind of congealed and then it becomes icky.ZAK: Hoisin sauce from 2018. Oh my god.ZOE: We all have this problem where suddenly we have this collection of things in our refrigerator door literally weighting it down physically but I think beyond the weight of that door filled with all these extraneous, unusable condiments, there's then this blockage.ZAK: Enchilada sauce, best by July 2020.ZOE:The blockage is if you want to open your refrigerator and be inspired by what to cook or what to eat, even if it's just as simple as a sandwich and then you have the hurdle of extra things that are unusable and inedible blocking you, you're gonna shut that fridge door again and again and again thinking there's nothing to eat in there but if you open it and you're inspired by what is there, you're more enticed to pull a few things out and mix and match and make something beautiful for yourself. So I really feel like, again, it could be once a year. If you're inclined to do it quarterly, more power to you but Marie Condiment that door and clean it up and some people might see it as wasteful but to be perfectly honest, I think it's more wasteful to just have it sitting there unused than to just give yourself that editing eye and that breathing room. Your refrigerator needs a little breathing room.ZAK: I love this because once you do this you can open your fridge and literally use anything. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information. Fill out the first-ever TBAS listener survey to help Zak get to know you better and to enter the drawing to win a custom designed shirt by Zak and his daughter @https://forms.gle/f1HxJ45Df4V3m2Dg9---Help Zak continue making this show by becoming a Best Advice Show Patron @ https://www.patreon.com/bestadviceshow---Call Zak on the advice show hotline @ 844-935-BEST---Share this episode on IG @BestAdviceShow

Phoebe McIndoe is an artist and host of the podcast, Telling Stories. Cheering up with LeoraHowling with LauraTo offer your own animal kingdom advice, call Zak @ 844-935-BESTTRANSCRIPT: PHOEBE: I think the advice that I'm really offering is to identify a few bird calls for yourself, get to know the sound a bit and then you more or less created your own treasure hunt going around your city because you can go out and try to identify the calls and find the birds. So I'll start the call off and a robin will fly down to the branch near me. Especially when it's at eye-level and you're looking in its eye and the robin is looking at you and you feel there is a connection there. Dear, Zak. This is a poem. It's called Calling for Robins - When the jobs ran awry - and the real money dried upI wanted to let their liquid gold, spill through my ears When love went awry After change and tears I went to catch eyes with robins in the park To feel the old spark igniting in new ways They will just look at me as though I've communicated something in their language and they can't quite understand whether it's real or not. They listen to me and I have no idea what I'm saying to them. So sometimes I try and attach a feeling or an emotion. You are not sure whether it's understood you or not and I think that we always feel that whether it's an animal or a human being. We wonder if the connection is in our heads or whether they felt it too.When words were too Difficult to pronounce the soft whistle still urged itself upI offer myself to Robins, like the worm with the death-wishTheir call giving a shape and clarity to the day And in the pin-point of their eyesI seem to find some understandingRooting me back to the earth. So, when everything begins to feel awryI advise Calling for Robins. PHOEBE: So, let's carry on. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information. Fill out the first-ever TBAS listener survey to help Zak get to know you better and to enter the drawing to win a custom designed shirt by Zak and his daughter @https://forms.gle/f1HxJ45Df4V3m2Dg9---Help Zak continue making this show by becoming a Best Advice Show Patron @ https://www.patreon.com/bestadviceshow---Call Zak on the advice show hotline @ 844-935-BEST---Share this episode on IG @BestAdviceShow

Kelly Travis is a health and wellness coach and host of She Doesn't Settle. TBAS # 38: Self-Talking with Steven HandelZAK: WARNING, today's episode contains use of the s-word. 8 times. Kelly Travis is a health, wellness and leadership coach and she's been doing some work. Not just with her clients but on her self. KELLY: I never had a positive thing to say about myself. It derailed me a lot and what resulted was I never really used my own voice. I never went after goals I actually wanted. I would freeze up in taking action on things that were really important. My self-worth was really shitty. Like I just wasn't good enough. And this work has allowed me to see myself differently. ZAK: One of the things thats helped Kelly move forward is this thing that she does. When she finds her self talking shit to herself, she's figured out a way to talk back to that shit-talker. It's a simple question she asks herself, is this thought useful. KELLY: Because the shit-talker is loud. The other voice in our head that's encouraging and is a cheerleader and tells us to keep going is very quiet. The shit-talker is loud and that's the one we head all the time cause it's on auto-pilot. It's the same stuff everyday. Research shows us 85 percent of our thoughts are the same from the day before. And that question, is this though useful...doesn't matter if it's true...IS IT USEFUL and being able to choose something else that will keep us going in a positive direction. Right? So if I say to myself, I'm such a shitty mom. I can't do this. I suck at this. Is that thought useful? No. What can I think instead. I'm doing the best I can right now. It's messy. It's chaotic but I'm doing the best I can.ZAK:And so it's like, we're going through our day. We hear the negative shit-talking come in and we stop ourselves and say, is this thought helpful?KELLY: Yeah. And that's the part that requires the work. Reminding ourselves to check in because as a society we are just on auto-pilot. We don't pay attention to what we're thinking most of the time. So, having a post-it note up on your computer that says, ask the question or setting a reminder on your phone to ask yourself the question so it becomes something you start to do automatically without thinking after time.ZAK:And we answer the question. Is this helpful? No, it's not helpful. And then what?KELLY: You think of a neutral thought. I don't believe in bullshit positive affirmations. The brain just doesn't work that way. It never worked for me. Now, if you have people that like them and they work, awesome, but it's hard for the brain to go from you suck to oh my god you're amazing! It doesn't work that way so we want to go somewhere in the middle. A thought that we can latch on to that we can still believe but is more helpful, right? So, whatever that is whether it's like the example I gave you which is I'm doing the best I can. Or, you know, something along those lines that keeps us moving in a positive direction. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information. Fill out the first-ever TBAS listener survey to help Zak get to know you better and to enter the drawing to win a custom designed shirt by Zak and his daughter @https://forms.gle/f1HxJ45Df4V3m2Dg9---Help Zak continue making this show by becoming a Best Advice Show Patron @ https://www.patreon.com/bestadviceshow---Call Zak on the advice show hotline @ 844-935-BEST---Share this episode on IG @BestAdviceShow

Tiffani Rozier is a chef, writer, chaser of curiosities and host of the podcast, Afros + KnivesTo offer your own advice, call Zak @ 844-935-BESTTRANSCRIPT: ZAK: Hey pal, thanks for joining me for another edition of Food Friday. TIFFANI: My name is Tiffani Rozier, I am what I refer to as a semi-retired chef because my podiatrist only wants it that way right now. I'm a food writer and I host and produce a podcast called the Afros and Knives podcast. ZAK: You step into your kitchen with a very specific vision in mind. You saw this recipe on the internet and you want to replicate perfectly. Well, that is one way to do it. But Tiffani says there's another way.TIFFANI: So if you show up to your kitchen prepared to practice the act of cooking then you kind of leave the idea of failure and mistakes behind as a dictatorship and you just lean into, like, hey this might not come out the way I had originally planned. This might not look like the picture I saw. But in the end no one's tasting this but you or maybe your family and if it's inedible you throw it out, you start again. And so with cooking it's like, connect with the food, connect with yourself. Or connect with your family history. There's just so many things you can be doing when you cook and it's just like, you can learn more about your family history, you can learn more about yourself and your temperament and your ability to wait for something. Cause waiting for yeasted dough to rise can be a thing and if you don't wait long enough you don't get the result you want. If you wait too long, it falls apart. Learning how to have a certain inner-sense of timing and then on top of that you need to stay curious and curiosity for me is kind of like the center belief of my life. People's favorite meals come from that. You're tasking that experience. The experience of a person coming into their kitchen, practicing the art of cooking and using a tremendous amount of curiosity and imagination. ZAK: You're surprising me in one way but you're also reaffirming some core philosophies here. Like, in art we talk about the process is more important than the product. In travel we talk about the journey is more important than the destination and in cooking I always thought of it as an exception. No, it's about the finished thing. But you're saying no, this IS about process over recipe or end result. TIFFANI: Exactly. Getting people to feel good in the kitchen and making them curious about what's possible. It's just like, there's so many ramifications. And so for me I'm like, go back to your kitchen and be curious. If I can tell you nothing else about cooking...go back to your kitchen and stay curious because if you're curious you will chase the information. You will get on Youtube and watch someone cut through an onion so you know what a small dice, or a mince or a brunoise looks like. You will go to a video to watch how somebody sautés a steak perfectly every single time. You will chase the information because we pursue the things that are important to us. For me it's always a win. Stay curious. Be curious. You buy a whole chicken and the first question you should ask is, what can I do with this? Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information. Fill out the first-ever TBAS listener survey to help Zak get to know you better and to enter the drawing to win a custom designed shirt by Zak and his daughter @https://forms.gle/f1HxJ45Df4V3m2Dg9---Help Zak continue making this show by becoming a Best Advice Show Patron @ https://www.patreon.com/bestadviceshow---Call Zak on the advice show hotline @ 844-935-BEST---Share this episode on IG @BestAdviceShow

Elia Einhorn is a host at Sonos Radio and Pitchfork Radio and editor of the new zine, Sober 21To offer your own advice, call Zak @ 844-935-BESTTRANSCRIPT: ZAK: Quick warning. Today's episode contains a hardy amount of swearing.ELIA: Hey, I'm Elia Einhorn. I wear a lot of hats. I host Sonos Radio, Pitchfork Radio. I hosted the Talkhouse podcast for years. My newest project is Sober 21. It's a compendium that just came out via the Creative Independent as a beautiful zine and online for free and it's these 21 sober musicians sharing crucial tips and hints and advice for musicians who are thinking about getting sober. Maybe sober curious or are newly sober and are afraid that their career is over. We put it together to say it is no. Shit is about to get way the fuck better!ZAK: A lot of us are getting back out into the world and it feels really good. And for the sober among us, Elia has some advice about making that transition smooth and healthy.ELIA: My advice is this. Don't walk around a bar with a pint glass full of Diet Coke. Get your drink in a rocks glass. Get whatever you're having. A Diet Coke. For me, it's a cranberry and soda with lime but get it in a rocks glass. And there's a wonderful piece in Sober 21 about this by Jen Champion and she titled it, Soda Water with a Lime But Will You Put it in a Rocks Glass" and it's something that in sober communities of people who are out at shows, are out at clubs, are playing concerts, we just know this. It's just this implicit experience. Put it in a rocks glass then you don't have some asshole asking you why are you not drinking. But really, why aren't you really drinking! Come on, man. What's the deal? You know that drunk person who's pushing too far. You can do it at parties too. I find you're either at somebody's house where they're putting out glasses if they're feeling a little fancier. Or, there's like a red plastic cup essentially or the equivalent. The Solo cup. Don't drink out of your can of Diet Coke. Don't drink out of your can of Diet Coke. Don't drink out of your gatorade. Put your Gatorade in the plastic cup and drink out of that and you'll almost definitely not have to answer the question all night. And also, a little bit of an addendum; refresh your drink yourself. Cause people are so thoughtful, if they see your drink's getting low they'll grab one for you. Get ahead of that. Refresh it yourself and always have enough in there that you're like, oh, I'm good. Thanks. It's amazing how much of the 3rd degree that totally gets ahead of. I am staunchly pro people drinking when they can drink safely. It's an awesome thing. And I want to say that because I feel like people have this idea that people who are sober are like, oh man. Fuck these guys that are drinking. Absolutely not. It's awesome. If I could drink normally I'd drink all the time which is how I know I'm an alcoholic. And I say that because what I'm about to say next is it's usually the person who's a little but too drunk who doesn't understand the social cues around this. It's like, why aren't you having a real drink? Cait O'Riordan from The Pogues talks about this in Sober 21. Why aren't you having a proper drink cause she lives in Dublin so she deals with this shit all the fucking time. It's just not worth having that conversation with everyone you happen to come across. A lot of people got sober during the pandemic. AA meetings are flooded with new people. A lot of people hit their low, hit their bottom during the pandemic and found help, thankfully and now they're re-emerging and doing things in a whole new way. Getting sober is not supposed to be about being boring and sitting around the house watching Netflix. You're supposed to be out in the mix living your life to the fullest, I'd say. You almost didn't get to have a life. Now you to have it. Fucking live it. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information. Fill out the first-ever TBAS listener survey to help Zak get to know you better and to enter the drawing to win a custom designed shirt by Zak and his daughter @https://forms.gle/f1HxJ45Df4V3m2Dg9---Help Zak continue making this show by becoming a Best Advice Show Patron @ https://www.patreon.com/bestadviceshow---Call Zak on the advice show hotline @ 844-935-BEST---Share this episode on IG @BestAdviceShow

Dearest Listener, starting this week, I'm going to put the show out Monday, Wednesday and Friday instead of every weekday. Making TBAS is my favorite thing right now but I have other work responsibilities that require more of my attention. I hope you understand and I thank you so much for your on-going support. Love, z Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information. Fill out the first-ever TBAS listener survey to help Zak get to know you better and to enter the drawing to win a custom designed shirt by Zak and his daughter @https://forms.gle/f1HxJ45Df4V3m2Dg9---Help Zak continue making this show by becoming a Best Advice Show Patron @ https://www.patreon.com/bestadviceshow---Call Zak on the advice show hotline @ 844-935-BEST---Share this episode on IG @BestAdviceShow

Laura Herberg is a reporter in Detroit and the host/creator of COMPLETE ME. To offer your own advice, call Zak @ 844-935-BESTTRANSCRIPT:ZAK: This episode is a long time coming. 15-months coming, in fact. That's when I recorded this interview originally. I've been holding it because for the most part we haven't been going to many event together, which is starting to change, thank God. And that's what today's advice is about, at least in part. LAURA: So, Zak. You know that I have trouble getting things done. So much so that I created a whole podcast around that idea.ZAK: It's an absolutely wonderful show. It's called, Complete Me. LAURA: But one thing I'm really proud of which I'm going to give advice on today is the fact that I even launched the podcast in the first place. So for people out there who have a creative project that they've been working on or even just an idea, actually, that they really want to put out in the world. My advice and this is what I did with my podcast is just book the launch event now. Even if, maybe it's not the final, final...the film is finished or whatever event. Maybe it's your showing of where you're at so far. But book it now, tell your friends and don't back out of it no matter what and I think that's the kick in the pants that a lot of people need to get something done. ZAK: I think you're absolutely right. I mean, speaking personally. Deadlines are the only way I'll get anything done. So I think that's brilliant. I feel like, it doesn't even have to be a creative project. You don't have to be an artist or "creative person" to do this. I was thinking, like if you have been meaning to clean out your basement for 3 years, you could plan a house party and send out the invites and then you better clean that shit up before the guests arrive.LAURA: Yes, plan a clean basement party! I love that! Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information. Fill out the first-ever TBAS listener survey to help Zak get to know you better and to enter the drawing to win a custom designed shirt by Zak and his daughter @https://forms.gle/f1HxJ45Df4V3m2Dg9---Help Zak continue making this show by becoming a Best Advice Show Patron @ https://www.patreon.com/bestadviceshow---Call Zak on the advice show hotline @ 844-935-BEST---Share this episode on IG @BestAdviceShow

Aaron Mondry is a journalist and salad maven.PAUSING WITH AARON MONDRY.To offer your own advice, call Zak @ 844-935-BESTTRANSCRIPT:ZAK: It's Food Friday. And today, we're gonna discuss a long held, deeply felt belief of mine. You don't need to buy salad dressing.AARON: I take 2 parts oil, 1 part vinegar and put them in a glass jar. A reused jam jar is a great option. And I shake it up. That's the really, really basic blueprint for a salad dressing. But there's lots of ways you can vary it and mix it up and make it interesting and cater it to a slaw, some greens, Asian radishes. Whatever you want. But that's just the basic blueprint. It's so easy.ZAK: Yeah, I love it. What's the vinaigrette that you make the most frequently.AARON: I'd say I do 2 parts olive oil, 1 part lemon juice, fresh squeezed, of course. Finely mice some garlic. Maybe finely mince a shallot or an onion. Just a little bit. Salt. Pepper. G-d just that is so delicious. It's so good. But you can add a teaspoon of mustard, a little bit of yogurt. If you want to get fancy you can add some black garlic if you have any. It takes 5 maybe 10 minutes. It tastes fantastic. It lasts in the fridge forever and it tastes better than any store-bough dressing you can get your hands on. I guarantee it.ZAK: Yeah. I agree. Before I started making my own dressings my fridge would have like a collection of store-bought dressings that would never get finished. And they would just be all coagulate-y and this frees you from that burden.AARON: Yes. Frees up fridge space and impresses friends, strangely. They're like where'd you get this dressing. Oh, I just made it. Really!?ZAK: Yeah, I feel like you just have to do it once and then you'll be doing it yourself.AARON: Yeah.ZAK: You person at home who hasn't made their own dressing yet.AARON: Yeah you. Why haven't you?ZAK: So you do lemon juice and balsamic vinegar?AARON: I'll typically just do lemon juice but there are tons of great vinegar options including balsamic vinegar, rice wine vinegar, red wine vinegar, sherry. They all have their own unique taste obviously but I just like lemon juice the best, I think.ZAK: Our house dressing of late has been olive oil, balsamic vinegar, honey and horseradish mustard.AARON: That sounds really yummy. And thank you for mentioning honey cause it is good to add a little sweetener too cause it can be really sharp without it so some honey or maple syrup will balance it really nicely.ZAK: Yeah. The shaking is also very satisfying I find.AARON: Yeah. Sometimes I'll just take a salad dressing out of the fridge and just shake it and not use it and just put it back.ZAK: Is that true?AARON: No, it's not true. Laughter. But the shaking is satisfying. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information. Fill out the first-ever TBAS listener survey to help Zak get to know you better and to enter the drawing to win a custom designed shirt by Zak and his daughter @https://forms.gle/f1HxJ45Df4V3m2Dg9---Help Zak continue making this show by becoming a Best Advice Show Patron @ https://www.patreon.com/bestadviceshow---Call Zak on the advice show hotline @ 844-935-BEST---Share this episode on IG @BestAdviceShow