How to Be The Most Influential Person in the Room & What You Never Knew About Grief

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By Mike Carruthers / OmniCastMedia / Westwood One Podcast Network / wwopodcasts@westwoodone.com and Mike Carruthers / OmniCast Media / Cumulus Podcast Network. Discovered by Player FM and our community — copyright is owned by the publisher, not Player FM, and audio is streamed directly from their servers. Hit the Subscribe button to track updates in Player FM, or paste the feed URL into other podcast apps.

Your freezer has an ice maker and your ice maker - believe it or not - has a heater. This episode begins with an explanation of why your ice maker has a heater in the first place and how it is costing you more money than you might imagine.https://lifehacker.com/save-some-energy-and-money-by-turning-off-your-ice-ma-5792410

Do you ever wish people would listen to you and take your ideas more seriously? Well, if you want to have more influence over the people in your life, you need to listen to Zoe Chance. She is writer teacher and researcher who teaches the most popular course at the Yale School of Management called “Mastering Influence and Persuasion “and she is author of the book Influence is Your Superpower: The Science of Winning Hearts, Sparking Change, and Making Good Things Happen (https://amzn.to/3jhWIas). What she has to say will make you much more influential.

Every person goes through grief when a friend or family member dies. While people may not like to talk about grief, the topic is actually quite interesting, and we can all learn some important things from grief and the grieving process. Listen as I am joined by Mary Frances O’Connor is an associate professor of psychology at the University of Arizona, where she directs the Grief, Loss and Social Stress (GLASS) Lab, and author of the book The Grieving Brain: The Surprising Science of How We Learn from Love and Loss (https://amzn.to/3NV3wc9). She has some wonderful insight into a topic many of us would like to ignore - but shouldn’t.

What the difference between a good restaurant and a great one? I found this article I saved (I think from the New York Times) and I’ll tell you the things a great restaurant and the staff do to make it great - and what they will never do, that also makes it great.

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