Often we don’t have to reinvent the wheel to learn something new – we can just ask experts in the field who can draw on their experience to enlighten us. Below, we’ve shared insights insiders from various industries have shared with us.

Courtney Trocinski

Most people don’t realize that pelvic floor therapy is for everyone. Every person has a pelvic floor – regardless of sex – and anyone can experience unwanted pelvic floor symptoms and benefit from pelvic floor therapy! The ability of the pelvic floor to function optimally is so interconnected with every system in our body – digestive, bladder, bowel, sexual, circulatory, musculoskeletal, and the nervous system – to name a few. This means that many symptoms are often overlooked as related to pelvic floor dysfunction. Back pain, constipation, plantar fasciitis and jaw pain are just a few common complaints that we see connected to the pelvic floor. Read More>>

Megan Grove

industry is how much of the session is spent soothing and safely positioning the baby—not actually taking photos.

From the outside, it might seem like you just show up, snap some cute pictures, and you’re done. In reality, a huge portion of the time is spent wrapping, gently posing, and making sure the baby is warm, comfortable, and content. Most newborn sessions at my studio take 2–3 hours, but probably only 20–30 minutes of that time is me actually pressing the shutter. Read More>>

Todd Olander

One thing most people don’t realize about malting is how connected it is to the land. Malt starts as a seed in the ground, and how that grain is grown has a huge impact on both the environment and the final product. At Root Shoot, we grow and malt all our own grain using regenerative farming practices, which means we’re actually improving our soil while growing high-quality malt. Read More>>

Marvin Lim

The biggest thing outsiders are probably unaware of is just how fundamentally inefficient the traditional restaurant model is, and that a private chef experience is no longer an unattainable luxury, it’s simply a smarter way to dine.

For decades, the perception has been that private chefs are only for the ultra-wealthy. But that perception is based on a bloated cost structure. The truth is, a huge portion of your bill at a restaurant has nothing to do with the food; it’s paying for the expensive lease, front-of-house staff, and massive operational overhead. Read More>>

Lisa Rogers

I work in the realm of Environmental Justice – bringing equity to communities most impacted by Climate Change. This is done by supporting and resourcing access to green infrastructure in homes and communities as well as jobs and entrepreneurial support in the green infrastructure industry. Read More>>