Category Archives: Business

The Good, The True, & The Beautiful Vol. 1

What we look for we find.

If you want bad news, there’s plenty of it.

And if you want to experience some good news, you can find that too…if you’ll just look around.

I look and listen a lot and now I plan to start sharing what I’m finding, seeing, and hearing for you to enjoy and share in.

Yes! There is music amidst the noise and it’s good, it’s true, and it’s beautiful.

Here we go! (click the links!)

The Good

Logic Says Be Happy to Be You on CBS Sunday Morning // Loved this story!

USC’s long snapper, who is blind talks about his inspiration story to field – ESPN// This is such a good story!

The True

Reading Information Aloud to Yourself Improves Memory – NeuroscienceNews.com // You know your talk to yourself…now it’s ok (and good) to read to yourself.

Bill Gates and Steve Jobs raised their kids tech-free — and it should have been a red flag – BusinessInsider.com  // Interesting data.

The Beautiful

Moses Sumney performs on NPR’s Tiny Desk Conert Series // Hold onto your soul…Moses is going to make it fly!

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The Chef Sessions with Hugo Ortega – Caracol – Houston, TX

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Hugo Ortega is executive chef/co-owner of four of Houston’s top restaurants – Backstreet Cafe, Hugo’s, Caracol and Xochi, and winner of Best Chef: Southwest at the prestigious 2017 James Beard Foundation Awards.  (He was a finalist for the award for six consecutive years, 2012- 2017.)  Ortega has been recognized locally, nationally and globally for his inspirational story and his passion for sharing traditional Mexican cooking and culture.

Ortega’s American Dream story started at Backstreet Cafe, a neighborhood bistro started by Tracy Vaught in 1983. He began his career in the restaurant business first as dishwasher and busboy and later as a line cook before graduating from culinary school and later becoming Backstreet’s executive chef. He and Vaught married, and together, they have created an award-winning Houston restaurant family that also includes Hugo’s and Caracol.

Chef joins us in this episode of Let The Music Play Podcast as we discuss his journey to where he is today, how he cultivates his creativity, and his simplistic wisdom on life, relationships, and great food.

You can stream this episode and all other episodes of Let The Music Play Podcast at AshtonGustafson.com, iTunes, and Stitcher.

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Does it ring true in nature?

This is a great question to ask at various stages of relationships, businesses, and even your very own life?

Seasons | Change, endings, and new beginnings are the rhyming theme of all things.

Ecosystems | Even what appears to be uncorrelated can actually be correlated. It’s all connected.

The collective good | Wind, rain, fire are working together to continually usher life and beauty into its various forms.

Growth followed by loss | You can’t get from summer to spring without autumn and winter.

Loss followed by renewal and growth | The hidden and unseen work is always laying the foundation for tomorrow’s growth.

Night and day | You won’t always be able to see well. And even when you can’t see well, give it time for your eyes to adjust to seeing in the dark.

If it’s not something you can see happening beneath your feet or before your eyes, it might be short-lived, unsustainable, unhealthy, and unrealistic.

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The Chef Sessions No. 4 with Adana’s Shota Nakajima – Seattle, WA

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Chef Shota Nakajima began his culinary journey at the age of sixteen, working for a well-acclaimed sushi restaurant in his hometown of Seattle, WA. At the age of eighteen, Nakajima moved to Osaka, Japan to learn about the art of Japanese cuisine. In Japan, Nakajima had the opportunity to work for Michelin Star rated Chef Yasuhiko Sakamoto. As one would expect, this experience changed Chef Shota’s perspective on cooking.

Since returning to Seattle, it has been Nakajima’s dream to convey Chef Sakamoto’s approach to hospitality and Japanese cuisine in the United States.

Learn more about Chef Shota and Adana below.

You stream this episode and all other episodes of Let The Music Play Podcast in iTunes and Stitcher.

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The Chef Sessions No. 4 with Greg Wade | Publican Bread Co.

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America’s in the midst of a bread renaissance – just ask Publican Quality Bread’s Head Baker, Greg Wade. Growing up outside Milwaukee, Greg was raised baking with his mother and grandmother, but it wasn’t until years later that he discovered his passion for whole grains, long fermentation and all the other things he speaks effortlessly about under the humble guise of “nerding out.”

After enrolling in The Illinois Institute of Art’s Culinary Program, Greg began to notice a void in the Chicago dining scene – excellent restaurants had the desire to serve quality breads made from hydrated doughs and whole grains, but they were hard-pressed to find the space and expertise necessary to bake in their already-bustling kitchens. From that epiphany, Greg found his first home as a baker at Wicker Park’s Taxim, where he specialized in breads and pastries. As his knowledge continued to grow, Greg joined the opening team at Girl & the Goat in 2010. Wade excelled under Chef Stephanie Izard’s tutelage, and in 2013, he moved to Little Goat to oversee bread baking at Girl & the Goat, Little Goat and Little Goat French Market.

Now at the helm of Publican Quality Bread, Greg works hand in hand with Chefs de Cuisine, farmers and retail owners to develop breads to fit restaurant menus and storefronts within and outside the One Off family. Since joining our team in 2014, Greg has grown Publican Quality Bread from a seedling operation within the kitchen of sister restaurant Publican Quality Meats, to a full-fledged wholesale wing. In 2017, Greg’s passion and skills were recognized with a James Beard finalist nomination for Outstanding Baker, alongside people he’s admired greatly throughout the course of his career.

As Publican Quality Bread’s Head Baker, Greg oversees the bread program for all of One Off Hospitality Group, with a focus on whole grains and fermentation. Apart from his day-to-day leadership, Greg is an active member of the local, regional and national farming communities – every July, you can find him leading a two-day Bread Camp along with Marty and Will Travis at Spence Farm in Fairbury, IL. Online, you can witness his technique and commitment to ethical, quality ingredients in the newly released documentary, Sustainable.

You can listen to this episode and all other episodes of Let The Music Play Podcast at Sticher or iTunes.

Show Notes

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