The inhale that’s never missed following up your exhale…
…the smile from a stranger that peels away your label of ‘strange’.
Most will settle today for a drama they think they’ve been cast for. They will drink and drink of gossip, blame until their blue in the face, become the victim at any cost and live into the belief that it’s all going to hell in a handbasket.
Called “The Brené Brown of Wonder” by Mind Body Green and a “Millennial Motivator” by Fortune, Amber Rae is an author, artist, and speaker whose work invites you to live your truth, befriend your emotions, and express your gifts.
Her writing blends raw, personal storytelling with actionable aha! moments, and has reached over 5 million people in 195 countries. Her public art has spread to more than twenty countries, and she’s spoken to and collaborated with brands like Kate Spade, Apple, Amazon, Lululemon, and Unilever. She’s been featured in The New York Times, TIME, Fast Company, BBC, ABC World News, Tim Ferriss’s blog, and more.
Previously, Amber helped launch six best-selling books as Chief Evangelist of Seth Godin’s publishing experiment and started an “accelerator for your life” called The Bold Academy. She lives in Brooklyn and around the world with her fiancé, Farhad.
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.
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