Episode 197 – Living a Happy Life in Jackson Hole with Hal Johnson
Hal Johnson is a father, long-time local, entrepreneur, horseshoer, ranch hand, and one of the first tram operators. Hal has called this valley his home for over 65 years. Born in Firth, ID, and raised in the Blackfoot area, he made his way to Wyoming as a teenager and landed in Jackson back in 1957.
In this episode, Hal shares with Stephan many stories of what it was like to live in work in Jackson over the years. He talks about owning a feedlot that was run out of business by Purina. Hal goes into detail about all the longtime locals he has worked for, how he became a part-owner of the rodeo and why he left Jackson for a brief period of time. He also talks about being a member of the Order of Odd Fellows and what they do for the community. Stephan and Hal then discuss the importance of finding your happiness and surrounding yourself with people who also share a passion for life.
Read MoreEpisode 196 – Inside the Go Be WYO Podcast with Aaron Gray
Aaron Gray is a coach, trainer, oil and gas landman, and the host of the Go Be WYO podcast. Aaron is a 3rd generation Wyomingite based in Sheridan, Wyoming. His podcast Go Be WYO provides Wyoming people, businesses and organizations the opportunity to share their stories of grit, kindness, and legacy.
In this episode, Aaron shares his family’s Wyoming legacy. He tells Stephan about the many hats he wears to make a living and be connected with his community. They talk about what goes into being a coach in a state where you sometimes have to travel 8+ hours for a game. Stephan and Aaron also discuss some of the interesting guests they’ve had on their podcasts and share some of the fascinating stories they’ve heard.
Read MoreEpisode 195 – Brain Health Starts in the Kitchen with Annie Fenn
Annie Fenn is a mother, former OBGYN, chef, food blogger, culinary instructor, and the founder of Brain Health Kitchen. Brain Health Kitchen is a cooking school and online resource focused on fending off Alzheimer’s and other dementias.
In this episode, Annie tells the story of why she decided to retire early from a successful OBGYN practice. She goes into how her medical background and personal life came together to form the idea of Brain Health Kitchen. Stephan shares with Annie how he lost his mother at a young age to Alzheimer’s. Annie discusses the evidence-based research that formed the foundation of Brain Health Kitchen. Stephan and Annie then discuss what types of foods have a big positive and negative impact on long-term cognition.
Read MoreEpisode 194 – Becoming Radically Generous with John Hamon
John Hamon is a husband, father, entrepreneur, community leader, and the Founder and CEO of Fortimize. Fortimize is a company that helps bankers, mortgage lenders, and asset managers build valuable customer relationships, experiences, and outcomes
In this episode, John tells his story about why he decided to move out to Jackson full-time during a pandemic. John shares how he hitchhiked out west and fell in love with California. He goes into how he ended up moving back east to start a church in New York. John tells Stephan the origin story of Fortimize and how some In and Out burgers made a big impact when starting his company. Stephan and John then discuss the importance of family and the human connection.
Read MoreEpisode 193 – Creating Real Food for Real Adventure with Kate Schade
Kate Schade is the Founder of Kate’s Real Food. Originally from upstate New York, Kate moved out to Jackson almost 30 years ago. She started off as many locals do, playing during the day and waiting tables in the evening. A summer position at Cosmic Apple Gardens instilled a passion for organic farming and changed her perspective on food. Kate used this knowledge and inspiration to create and perfect the recipe for the original Tram Bar.
In this episode, Kate shares her journey out to Jackson and her pursuit to live a life full of adventure. She goes why she began making whole-food, energy bars and how she grew a local fan base. Stephan and Kate then discuss how her business grew from personally wrapping bars in plastic wrap or in slabs to having a facility that creates over 50 million bars a year.
Read More