Working In Slippers: Virtual Companies and the New Normal

While many CEOs drag employees back to expensive offices, visionary leaders are building the future: fully remote companies that outperform, outcompete, and out-hire their competition.

Ken Taylor helped scale a startup from three people to a multi-million dollar operation, all without ever renting office space. In Working in Slippers, he reveals how most fully remote companies gain lasting advantages over traditional businesses.

With practical examples and stories from his own experience, Taylor demonstrates how remote work enables companies to become more profitable and productive while enhancing employee quality of life and reducing turnover.

The book explores the full spectrum of remote work:

• Hiring and managing top remote talent
• Creating a high-performance remote company culture
• Identifying the financial, legal, and operational advantages of remote work
• Implementing essential software, management, and operational systems

Whether you're launching a startup, scaling up, or leading enterprise teams, Working in Slippers shows you how to build a more competitive company that works for everyone, everywhere.

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Food 101 returns for its fifth season as Daniel Lucas welcomes Michael deLisser for a fiery deep-dive into the world of spicy food. From chilies’ flavor chemistry to the Scoville scale, Michael explains why heat can heighten sweetness, brighten acidity, and unlock hidden aromas. He shares kitchen-tested tips for building layered spice—toasting, blooming, and balancing with fat, acid, and a touch of sweetness. Expect myth-busting on capsaicin, smart pairings (mango, yogurt, lime), and beginner-to-bold recipes that scale the heat safely. Tune in for a conversation that proves spice isn’t just about burn—it’s about flavor, culture, and joy.

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Food 101 kicks off its fifth season as Daniel Lucas welcomes Teresa Blaes to celebrate two favorite flavors that spark joy and creativity: tomatoes and chocolate. Teresa shares how sun-warmed tomatoes bring brightness and balance—whether sliced into a crisp caprese, slow-roasted for depth, or blitzed into a silky passata. She then leans into chocolate’s comforting complexity, from velvety cocoa to bittersweet bars that add body and intrigue to both sweet and savory dishes. Together they explore bold crossovers—think tomato-chocolate mole, cocoa-dusted roasted cherry tomatoes, and a balsamic-cacao glaze that sings over fresh mozzarella. Expect practical tips, tasting notes, and easy weeknight ideas that turn pantry staples into small celebrations.

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