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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Food 101, now in its fifth season, continues to celebrate the flavors and stories that shape our lives. In this episode, we welcome Jenny Cohen as our special guest, who takes us on a personal journey by sharing her favorite food and the memories it carries. From childhood traditions to the comfort dishes that bring her joy, Jenny’s passion for food shines through every detail of her story. Together, we explore not only the taste but also the culture, history, and emotions that make her chosen dish so meaningful. It’s an episode that blends flavor with storytelling, reminding us once again why food connects us all.

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Food 101 in its fifth season proudly features Parmigiana di Melanzane, a beloved Italian classic that beautifully blends culinary tradition with heartfelt storytelling. In this season, the podcast dives deep into the layers of tender eggplant, rich tomato sauce, and melted cheese, exploring not only the dish’s recipe but also its cultural significance across Italy and beyond. Listeners are treated to vivid conversations about the origins of the dish in Southern Italy, the artistry behind perfecting its balance of flavors, and how it has become a symbol of comfort and celebration. By highlighting this timeless recipe, Food 101 not only shares the steps to make a delicious meal but also paints a broader picture of how food connects families, generations, and cultures. Season five thus continues its tradition of bringing authentic stories to the table, with Parmigiana di Melanzane as the centerpiece of flavor and history.

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Food 101 enters its fifth season with a delightful episode featuring Colleen Robinson and Dana Pemberton, who join Daniel Lucas to share the foods closest to their hearts. From nostalgic childhood favorites to dishes that define their personal journeys, Colleen and Dana bring warmth, humor, and authenticity to the conversation. Their stories remind us that food is more than just sustenance—it’s a language of love, memory, and connection. This episode celebrates the joy of discovering how personal taste can reveal universal truths about culture, comfort, and community.

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Catania, Sicily, to celebrate the rustic and flavorful Pasta alla Norma. This beloved dish brings together fried eggplant, rich tomato sauce, fresh basil, and a sprinkling of ricotta salata, creating a harmony of flavors that capture the essence of Sicilian home cooking. We’ll talk about the origins of the recipe, named after Vincenzo Bellini’s opera Norma, and why it remains a staple on Italian tables today. Alongside the recipe, listeners will learn tips on handling eggplants, balancing acidity in tomato sauces, and pairing this dish with Sicilian wines.

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Food 101, now in its fifth season, continues to celebrate the richness of culinary traditions, and this week’s episode is no exception. I’m joined by Derek Hales, who brings his passion and expertise to the table as we dive into the flavors of Steak, North Carolina BBQ, and the indulgent sweetness of Cheesecake. Together, we explore the art of grilling the perfect cut, uncover the heritage and smoky depth behind Carolina’s barbecue culture, and finish with the creamy decadence of a timeless dessert. It’s a flavorful journey that blends savory, smoky, and sweet—an episode guaranteed to delight both food lovers and curious listeners alike.

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