Subscribe
Share
Share
Embed
We need a new definition of success—one that harmonizes meaning and money.
Imagine diving into your workday with renewed energy, leaving behind the exhaustion or dread of a monotonous grind.
Traditional beliefs about success and the root cause of burnout are the same:
Prove yourself.
Work harder.
Take care of the business, and it will take care of you.
We’re recycling the mindset and practices that keep us stuck. Our souls need a jumpstart into The Age of Humanity.
Tune in for a new way of working that honors our nervous system and the bottom line, using knowledge of the brain, the Bible, and business. We’ll discuss timeless truths that amplify growth, ignite change, and reshape the world of work. No corporate speak or business BS. Let’s get to the heart of a rewarding career and profitable growth.
We speak human about business.
What’s in it for You?
Value, Relevance, and Impact (VRI): No, it's not a new tech gadget—it's your ticket to making your work genuinely matter to you and your company.
Human-Centric Insights: We prioritize people over profits without sacrificing the bottom line. Think less "cog in the machine" and more "humans helping humans."
I'm your host, Rebecca Fleetwood Hesson, your thrive guide leading you into the new Age of Humanity. I’ve navigated the highs and lows of business and life, from achieving over $40 million in sales, teaching thousands of people around the world about leadership, trust, execution, and productivity to facing burnout, divorce, raising a couple of great humans (one with ADHD), and navigating the uncertainty of starting a business.
I’m committed to igniting change in the world by jumpstarting business into profitable growth with the timeless truths of our humanity.
Sound crazy? It’s only crazy until it works.
Hit subscribe to never miss an episode, and leave a review to help other listeners discover our show.
Want insight and advice on your real career and business challenges? Connect with me on social media or email me at rebecca@wethrive.live. Your story could spark our next conversation.
Carrie Schroeder [00:00:00]:
I'm not coming down I never locked it on the ground I'm not coming down I wanna go higher, higher, higher than that.
Rebecca Fleetwood Hession [00:00:10]:
Welcome back to the Business is Human podcast. I'm your host, Rebecca Fleetwood Hession, and we're here to bring you episodes that blend meaningful work with profitable success. Here to steward what I call the age of humanity. I believe if we transform the way we work, we can transform the way that we live. As always, my friendly request. If you like what you hear, hit subscribe so you don't miss any episode and leave a review to tell the other humans that they might like it, too. Always looking to help you and connect with others. All right, let's get into it, shall we? I don't know if you are a believer in divine timing, but I think by the end of this episode, you'll be scratching your head and thinking, hmm, maybe there's something to that.
Rebecca Fleetwood Hession [00:00:55]:
Today's guest is one of my clients, one of my friends. Carrie Schroeder and I have worked together for many years, and so I've had the honor of seeing how her story is unfolding chapter by chapter. And her background, as we're going to talk about extensively today, was as a food scientist. But at one point in her life, she realized that her focus on health and wellness was not exactly jiving with for work. And so today she calls herself a human health fanatic. And when I talk about divine timing, her role as a food scientist and salesperson and we'll talk a lot about. The details in the episode came to an end just as she was really starting to think about changing careers to do something more focused on health and wellness. And that decision got made for her.
Rebecca Fleetwood Hession [00:01:58]:
And now everything that's happening with the new administration in our country to focus on health and wellness, boy, it sure seems like divine timing to me. And what's really fascinating is Carrie and I recorded this episode before the election. So I can't wait to see what the next chapter of her story looks like because things seem like they're lining up pretty well for her. All right, here we go. Kerry Schroeder, welcome to the show. Thank you. Thank you.
Carrie Schroeder [00:02:29]:
It's fun to be here, Rebecca.
Rebecca Fleetwood Hession [00:02:30]:
Yay. I love having longtime listeners actually now as guests because you and I have a long, long history in a way that is just so organic that somebody said, you ought to meet Rebecca, and.
Carrie Schroeder [00:02:46]:
You look like her. I think you should meet her.
Rebecca Fleetwood Hession [00:02:49]:
Isn't that.
Carrie Schroeder [00:02:49]:
And I was like, oh, all right. That sounds like a great idea.
Rebecca Fleetwood Hession [00:02:52]:
Was a great idea. It was a Great idea.
Carrie Schroeder [00:02:55]:
Years later, here we are. Yay.
Rebecca Fleetwood Hession [00:02:57]:
Years later. And the conversation that we're setting up today around this book, Good Energy is just one of a multitude of topics that you and I have centered around. And what I love about our conversations is not necessarily because we believe the same thing or we see it the same, but there's just such a mad respect for each other's passionate pursuits of all the things. And so I found this book, Good Energy through a podcast that the author, Casey Means, was on. And because the topic was so aligned to things that I know you're passionate about, about health and food, I immediately was like, have you been listening to her?
Carrie Schroeder [00:03:43]:
You sent me the link to that particular podc. So that was kind of the impetus for me to jump in, quite honestly. I remember I was sitting on my back porch and I got a text from you. I believe it was Tucker Carlson that she was on. And that was kind of when I jumped into the deep end, so to speak. And we've been talking about it ever since.
Rebecca Fleetwood Hession [00:04:03]:
I just knew as I was listening to it, I was like, oh, Carrie has got to listen to this. And I'm going to give our listeners a little bit of context. But then I want you to unpack your story, because the reason I sent it to you is because you have this wild story of who you are, which has such an interesting juxtaposition as it relates to this Good Energy in the tagline or the subtitle of the book is the Surprising Connection between Metabolism and Limitless Health. And so I guess it is about health. And you grew up back in the days before crunchy granola moms were mainstream, right?
Carrie Schroeder [00:04:43]:
Before it was cool.
Rebecca Fleetwood Hession [00:04:44]:
Before it was cool, and then turned as a profession into food science, working for these huge brands that are now in the news today as, oh, my gosh, they're hurting us. They're killing our children. And I know everything about your heart. And so it's like, how did Carrie end up in this place?
Carrie Schroeder [00:05:06]:
Not enough come together.
Rebecca Fleetwood Hession [00:05:07]:
How did Carrie end up in this place that now people are just picketing for how terrible it is? And I want our listeners to hear your story because it's so fascinating that I believe all of that experience has been what makes your time in the world today more important than it's ever been?
Carrie Schroeder [00:05:26]:
Well, thank you for that, for teeing that up. I. It's funny, when I started listening to that particular podcast that you mentioned, I literally was. I was sitting on a. We have a little patio off of our master bedroom, and I Was sitting there maybe having a glass of wine perhaps, and I remember reaching down and like grabbing like the arms of the chair, going, oh shit, oh shit, it's gonna start going down. Someone's willing to tell these stories, right, in a way that I don't believe they've been told. I mean, first of all, about the book, like you said, like, it resonates with me on so many levels. Well, number one, Dr.
Carrie Schroeder [00:06:04]:
Casey means and her brother Callie takes a lot of courage to walk away. And you will, if you listen to them, if you read their book, you'll hear this story. They both walked away from, I would say, fairly lucrative, high profile careers.
Rebecca Fleetwood Hession [00:06:18]:
Stanford surgeon.
Carrie Schroeder [00:06:20]:
Right, Stanford surgeon.
Rebecca Fleetwood Hession [00:06:21]:
And you know, I always, I forget.
Carrie Schroeder [00:06:24]:
He started working for pharma, kind of a lobbyist for pharma, out of school, so. But both Stanford educated, brother, sister, brother, sister team, right? Like tag team duo. And we're both incredibly impacted by the death of their mother. So they tell the story they lost their mother to prostate cancer. And between the diagnosis and the time of her death, it was like a very short, I want to say it was like 13 days. Something, something really silly, crazy, right? And very traumatic. And it sounds as if just from listening to their stories that that was a huge impetus and them just throwing on the emergency brake and saying, well, wait a minute. And then both collectively had these or individually had these experiences where Dr.
Carrie Schroeder [00:07:09]:
Casey Means was, you know, seeing people for very, very specific things. She was an ent, like ear, nose and throat surgeon and people were coming in for sinusitis and things that are related to like here to here to here. And like, how do you address that? Well, okay, fine, but like a lot of the core root of that is inflammation. Well, wait a minute. Inflammation affects other part of the body. And over here, Callie is over kind of lobbying and part of the pharma industry and, and he tells this story, I think in the, his Joe Rogan podcast, effectively being a part of a piece of work to help Stanford or the pharma industry to filter money to Stanford University. Like they're just looking at things going, wait a minute, like everything feels broken. And they had this incredible passion to like step away from the day to day life and do something about it.
Carrie Schroeder [00:07:56]:
So I say that to say took a lot of courage, took a lot of guts. And thus this particular book, I think it's described in the COVID like it does read a bit like a manifesto, but it's, it's also a reference book. I mean, there's so much information and it's so detailed. In some ways, it's maybe a little overwhelming, but it's something you can continue to go back to. And as you evolve your thinking and as you evolve maybe your philosophy, you can go back and reference that book and be like, oh, yeah, like, I hadn't even picked that piece up, so. Love the book. Incredible. I think for me and Rebecca, I mean, you've.
Carrie Schroeder [00:08:32]:
From the time that we started talking, it's kind of like you could tongue in cheek, introduce me as like, oh, yeah, this is my friend that, like, throws the flavors into Skittles. Or this is my friend that, like.
Rebecca Fleetwood Hession [00:08:41]:
You know, like, jokingly said this. Like, it's going to seem weird because she's a health fanatic, but she's also sold like, red dye number 40.
Carrie Schroeder [00:08:49]:
Yeah, like, it's, it's a lot of, lot of irony and bizarreness. But yeah, like you said, I was like child of the 70s and 80s, right? And the oldest of three. And I still need to unpack this a little bit with my mother, but my mother, who's still alive and well and in Bloomington, Indiana, and she's excited to see this and hear this when it comes out, but was way ahead of her time, Way ahead of her time as it related to health and nutrition, but specifically food, right? She was a yoga instructor when we were young. So this would have been back in like the early 80s again, before yoga was cool. As children, like, we did not have in our home things like soda and potato chips and cookies. And, like, it wasn't evil. We weren't told, like, oh, that's terrible. But it was like, that is unhealthy.
Carrie Schroeder [00:09:35]:
And I mean, I can remember being in the cereal aisle as a kid, right? And like, that can be the most contentious aisle of the freaking grocery store. We don't have children, but I've seen it go down, trust me, right? Like, I want the cookie crisp. I want that. Like, right? And like, literally being. When high fructose corn syrup started being used in cereal, I don't know how my mom knew, but, like, no, no, no, you're not, you're not eating any of that. So we were limited to like two or three brands, right? You know, sugar wasn't being used as, we'll say, as kind of widely as it is now, but she knew, right?
Rebecca Fleetwood Hession [00:10:06]:
And some of it, you know, some.
Carrie Schroeder [00:10:07]:
Of it probably was economic. We grew up very middle class, so there wasn't like, you didn't have the food budget to have all kinds of extra stuff, right? You had the food to Feed your family. And that was it. We took our lunch to school a lot. We didn't really eat school lunches very often. And I can remember trying to trade my Nature Valley oats and honey crunchy granola bar for a fruit roll up. And kids are like, oh, what's that? Right? And like, my natural peanut butter. Like, I laugh now, but it's incredible.
Carrie Schroeder [00:10:37]:
And it just, I think, you know, we were allowed to, like, go to Pizza Hut on Friday night, right? And like, after my brother's baseball game and eat pizza and drink Pepsi. It wasn't like that was kept from us, but it was very, very clear that is not meant to be the majority of your diet. It was clear that that that's a treat. You can eat that occasionally, but that's it.
Rebecca Fleetwood Hession [00:10:58]:
And that's what I love about that story, is that your, your mom didn't villainize.
Carrie Schroeder [00:11:04]:
No, no. And so it wasn't like. Because had she done that? You know, you hear this with like, smoking or alcohol or food, like, if it's villainized, then, like, once you get old enough to start doing your own thing, you're like, oh, I'm going to eat that, I'm going to drink that. I'm going to do whatever that is.
Rebecca Fleetwood Hession [00:11:18]:
The rebellion starts.
Carrie Schroeder [00:11:19]:
That's right. And that was not, you know, that was not the case for myself or my. My brothers, really. Kind of. As I was thinking back, how did we then go into adulthood and, like, how did we feed ourselves? We followed the same principles. So to my story and, like, you know, ironically, I guess I decided I was going to go to Purdue University, right? Well, first of all, grew up in Bloomington, IU family decided to go to Purdue. Everyone's pissed. My brother was like, you're a traitor.
Carrie Schroeder [00:11:44]:
That's right. You're a traitor.
Rebecca Fleetwood Hession [00:11:45]:
You didn't rebel with candy. You rebelled with Purdue over iu.
Carrie Schroeder [00:11:47]:
Yeah, I'm going to go to, like, the school with all the scientist, right. And piss off everyone. So did it. Interestingly, I'd actually chosen pharma, like, pharmaceuticals as my path. I got into the pre pharm program. I thought, I'm going to be a pharmacist, and then realized fairly quickly, like, okay, that's a great career, but I would probably just end up wearing a lab coat at the local MAR supermarket, like, counting out erythromycin. I was like, yeah, that's not super interesting. Learned about food science, literally, from my sweet mate who was from Chicago and came to Purdue for a food science degree.
Carrie Schroeder [00:12:20]:
I'd never heard it I'm, like, looking at our syllabus, I'm like, oh, it's science, and I like food. Like, I know a little bit about food and nutrition.
Rebecca Fleetwood Hession [00:12:26]:
Perfect.
Carrie Schroeder [00:12:27]:
Changed my major. Didn't really know what it was, what it would prepare me to do. What does a career in food science look like? But I did know that they graduated 100% of their class with 100% job placement within less than three months. They had built the degree and even subsets of the degree specifically around the desires of the food industry. Like, we need people coming out of Purdue that understand not only kind of the biochem and, like, the nutrition side of food, but how do you step into a large food manufacturing facility and understand processing, Talk to the engineers, have the broader sort of view of, like, how do you make food on a large scale? Basically? Which I thought, all right, that's cool. I'm sciencey engineering, perfect. Changed my major. Didn't even really know graduating exactly, like, what that would allow me to do.
Carrie Schroeder [00:13:15]:
I had friends, like, in. I didn't do, like, an internship in college, but I had friends that I went to school with that, like, worked for Kellogg's and worked on, like, Pop Tarts or worked to General Mills and worked on Yoplait yogurt. I'm like, oh, I've never eaten those things.
Rebecca Fleetwood Hession [00:13:27]:
But, okay, that sounds super interesting awareness you had.
Carrie Schroeder [00:13:31]:
That's right.
Rebecca Fleetwood Hession [00:13:31]:
Yeah. So there's this, like, oh, that's like a big deal. That's a big deal.
Carrie Schroeder [00:13:35]:
Yeah. That's kind of cool. That's kind of cool. So fast forward. I landed a job, true to form, like, in about three months. And that was in. Gosh, Rebecca. That was in 1998.
Carrie Schroeder [00:13:45]:
25 years in, 26 years in. And I have spent the last, you know, since that time in the food industry. And always on kind of the side, or what I was doing was around food ingredients, so industrial, manually industrially manufactured business to business. I was not employed kind of on the consumer brand side, but I was either developing new ingredients for the food industry to be used in, you know, food or beverage. I was developing maybe seasonings or products that would be used in food or beverage, but always kind of on that ingredient side. So my customers and the people who I spent the most time with, either as a research and development scientist, which is how I started, like, literally in a lab coat, literally creating these products for the companies who are making these chips or crackers or French fries, like, whatever. Right, Anything. I kind of rode shotgun with all of those companies.
Carrie Schroeder [00:14:44]:
Innovation scientists and technologists and was very much a part of launching all kinds of innovation right in the food industry, which for me, like, that was what was so cool. And like My first, probably 10 years, I remember I worked for this organization actually twice that you're familiar with. Worked for them for a while, left and came back. There was at one point just in our sort of North American office, there was over probably 150 research and development scientists, were all in lab coats and we're all working on stuff. Some people might be working on the coding that goes on, fast food, French fries. Some of us might be working on the seasoning that goes on, a certain brand of potato chips. We were all like, it was innovation for the sake of innovation, like, incredibly creative people. We brought in chefs, we brought in food technologists.
Carrie Schroeder [00:15:30]:
I mean, it was so freaking cool. And I'm still close to a lot of these people. It never occurred to me that people actually ate a lot of that stuff or ate it as a significant part of their diet, because I never did. I was kind of still in this bubble of like, oh, yeah, I work on all that stuff, but I don't eat it. Because that's like, yeah, maybe occasionally, right? Like at a Super bowl party or whatever. But like, there was nothing in that that made me take pause and go, huh. I'm looking at my laboratory bench and I'm looking at all of these ingredients, and I, it, it took a long time for me to go, well, wait a minute, it's not going to be the same as a kitchen counter, right? You know, you can't do things. You can't replicate a home kitchen.
Carrie Schroeder [00:16:10]:
You can get close, but it, it is hard, right? So I absolutely give a lot of grace there. It just took a long time for me to be like, well, this is kind of odd, and I'm choosing not to eat it. And, and like, I think generationally, when I think about my sort of peers and their children, how much more access they have, any kids now who are, we'll call it like 10 to 30, and their children, how much a lot of these kind of processed foods have been built into their everyday life and Maybe even constitute 75% of what they eat easily. Yeah.
Rebecca Fleetwood Hession [00:16:46]:
Two things come to mind based on that. One. My old boss, Dr. Stephen R. Covey, God rest his soul, used to say, we see the world not as it is, we see the world as we are. And so your perspective of this was, it was science. You love science. It was fun.
Rebecca Fleetwood Hession [00:17:10]:
It was fun. You literally are creating just like an artist In a studio, your juices are flowing and you're thinking, I get to use all of my science creativity to do this cool stuff for brands that people know.
Carrie Schroeder [00:17:26]:
That's exactly right. And I loved it.
Rebecca Fleetwood Hession [00:17:29]:
The second thing that comes to mind is you and I, you've heard me talk and even rant about this on a regular basis, is what happened to us unintentionally as humans is the industrial age model of work that you're describing is we, we don't get the experience of how it touches other humans enough, early enough. And so you, there was no connection point anywhere in your education, in your employment where someone had the soulfulness to say and here's, here's the end with this. Right. Because the industry, unbeknownst to you and the beautiful people that you worked with, were creating food on a large scale.
Carrie Schroeder [00:18:20]:
Yeah.
Rebecca Fleetwood Hession [00:18:21]:
And whether or not some of them had malicious intent or not, that's not my place to judge. I'll let the Lord take care of that. But it really was an industry movement, just like making tires or cars or whatever else. And so it's interesting now to see where we are with this.
Carrie Schroeder [00:18:39]:
Yeah. And the history behind it is incredible. The reason that cake mixes were allowed, like not allowed, but the reason that like cake, like if you go buy Duncan Hyde's Banner Crack or whatever. Right. Any kind of bakery mix, a cake mix, well, fat, I. E. Vegetable oil, canola oil, et cetera, started being spray dried in the United States like in the late 70s. Like in the late 70s.
Carrie Schroeder [00:19:00]:
Right. And actually even a little bit before that. So like the idea that you could take a fat source, which is typically liquid, and make it dry and all of a sudden put it in a box with flour and sugar and all you have to do is add an egg and now you can buy stuff you don't have to like. It's incredible. Right. In terms of convenience and especially when women started coming into the work minded.
Rebecca Fleetwood Hession [00:19:20]:
If I'm a scientist, you're fascinated by that. That's what you say that. So spray dried, literally, it's sprayed out as a liquid and then dried into granules that you can box.
Carrie Schroeder [00:19:31]:
Yeah. I mean, I've been in and around some of the largest spray drying equipment in the world. And like literally. And it's, it might be 10 stories high. It's a giant. Imagine like a giant tank and they pump the liquid product. It could be oil, it could be a cheese slurry. So you basically create a slurry or you have a liquid product, you spray it in the top, there's a lot of air that's blasted in and then that kind of.
Carrie Schroeder [00:19:56]:
It makes its way slowly down through like movement and the moisture is removed and funneled off. And then what comes to the bottom is a powder substance. Just the solid. Right. It's pretty. I mean, it's super cool. And it's used.
Rebecca Fleetwood Hession [00:20:08]:
It is.
Carrie Schroeder [00:20:09]:
There's hundreds of millions of pounds of spray dried ingredients made every year. And that's what enables things like dry sauce mixes. If you ever buy a little, a little sachet of like gravy or like, right. There's all this stuff that, you know, when you stop and think, well, when my grandma made that, how do you do that? Fascinating. Again, technology for the sake of technology. And that's not inherently bad, right? And that's the thing, like, it's not inherently bad. You know, when I was listening to Casey and Cali on Joe Rogan, I think it was like less than five minutes into the episode where I think it was Cali, you know, having come from pharma, he said, like, look, everybody that was in innovation and pharmaceuticals, like, they were all really good people. And it was really about like, we've got incredible innovation and we have to get this innovation out to the people.
Carrie Schroeder [00:20:54]:
It was no different than food. I mean, there was nobody with malicious intent. Like, we're going to create things that are addictive. We're going to create things that make people want to eat this more than like a salad. You know, at a granular level, that wasn't really the case. Right. But at a very macro level, I think what has come of that and the kind of the amount of food that has been able to be created and launched and marketed and now, you know, unfortunately is a large part of a lot of people's diets. Like, now we find ourselves in a spot where we're like, hold up.
Carrie Schroeder [00:21:25]:
It's not the innovation that's the problem. It's kind of, okay, how did we get here? Right? And how do we address that? Which I think is probably the most powerful piece. Now, to your point around Kellogg's is if anybody who's kind of on social media and follows any of this, Vanny Hari, the food babe, I mean, she's been doing this for 20 some years, right. And she's most recently taken a group of people to the W.K. kellogg headquarters and is, you know, very adamant. Right. About banning things. You know, that's not really the position.
Carrie Schroeder [00:21:54]:
Right. That I think is going to be as helpful as opposed to, like, let's Take a look at what our options are. Right. And how do we do things differently in our homes, first of all. But then there's also, there's tons of companies and brands who are making fantastic, healthy products. Let's find a way to help them get more of their products out there. Right. Because there are, there are options and there are alternatives.
Carrie Schroeder [00:22:18]:
And that's, to me, that's the positive part. It's not all doom and gloom, if you will.
Rebecca Fleetwood Hession [00:22:23]:
Yeah. So if you haven't been following it, the food babe, she's taking a very strong public stance to villainize Kellogg's.
Carrie Schroeder [00:22:32]:
Yes.
Rebecca Fleetwood Hession [00:22:33]:
That in her words, they're poisoning our kids. Now, if we want to break that down from a data based, factual situation, that is true. But was that the intent in just the way it's playing out. And it's easy to get hyped up and be like, yeah, go get Kellogg's and we gotta save our kids. And again, it goes back to the problem is out there and that's the villain. And I have to go attack the villain. And I like what you said.
Carrie Schroeder [00:23:01]:
It's.
Rebecca Fleetwood Hession [00:23:02]:
Now that you know that, okay, now let's come back to you and your own family and your own choices and what choices can you make now that you know that, that are better for your family into your view of the industry. How can we go and serve companies that have the ability to do food on a large scale, but do it differently? And it feels like you are starting to look at this opportunity as, hey, I might want to be a part of this. Using all of my gifts and talents and background and experience to figure out what that means.
Carrie Schroeder [00:23:37]:
To your point, I think it's where the most opportunity is because, I mean, going back to the book for a minute, the way that Dr. Casey has really broken down, well, she's. It's. Everything boils down to metabolic health. Right. And mitochondrial health. And there's ways that you can impact that. I mean, the first one honestly even doesn't even have much to do with food.
Carrie Schroeder [00:23:59]:
It's just move, like move your body. Right. And you talk about this Rebecca, like, it's such a, you know, the eloquent way in which you tell the story in terms of moving from an industrial or, you know, from like more of a farming age to the industrial age where we had to be out moving, we were out walking, we were out doing stuff. It's strange. My. My partner is a builder developer and I've spent a lot of time kind of with him and exploring like job sites and I Can't tell you, like, how many times even in our own neighborhood that you can Dr. Through big neighborhoods, there's not a single kid outside playing. It's almost creepy.
Carrie Schroeder [00:24:33]:
And it bothers both of us to our core, because we were the kids out in the 80s, like, running around until dark, literally drinking out of garden hoses. Just active, active, active. And that is just so different. I mean, so just getting up and, like, moving is probably one of the most significant things people can do.
Rebecca Fleetwood Hession [00:24:52]:
Agreed. And I also was that farm. You. You couldn't have paid me to spend time inside. I was out in the bar.
Carrie Schroeder [00:24:57]:
I was like, that was a punishment.
Rebecca Fleetwood Hession [00:24:59]:
Yeah.
Carrie Schroeder [00:24:59]:
Staying inside was like, punishment, yet you were trying to find ways to escape. Like, if I go out, like, maybe they don't know if I'm back in a Hassan or the first couple of.
Rebecca Fleetwood Hession [00:25:08]:
Weeks of lockdown in 2020, my son was living with me, you know, 20 something at the time. And we would go on walks because, you know, what else?
Carrie Schroeder [00:25:21]:
What else are you going to do?
Rebecca Fleetwood Hession [00:25:23]:
And we walked out one day, and there were so many families out in their backyards flying kites, riding bikes, playing games. And to your point, it caught our attention. And he looked at me and I looked at him, and he said, this is the way it's supposed to always be, isn't it?
Carrie Schroeder [00:25:45]:
Yeah.
Rebecca Fleetwood Hession [00:25:45]:
He's such an old soul. And I said, this is the way I grew up. Like, this would have been how we would have seen all of our neighborhoods.
Carrie Schroeder [00:25:53]:
We said the same thing because we had moved right. About a year and a half before COVID Ish. We had moved out west of Indianapolis and have, you know, had a couple acres right. Where before we were living in a tiny little kind of a little home close to Speedway, Indiana. And so I'm so grateful that we were out. It just happened to be right that we had made a decision to move out there and we had space. And it was the same thing that, like, people were out and about. We could take walks.
Carrie Schroeder [00:26:18]:
And you didn't have to worry about social distancing because you weren't that close anyway. And now, you know, you fast forward a few years. Those same families that were out walking their dogs and walking their kids and all that, you barely see them back inside. You barely see them. Yeah.
Rebecca Fleetwood Hession [00:26:31]:
It's great context, because what we're really talking about is societal norms have lended themselves towards this pattern of the way that we live that is not contributing in a positive way to our metabolic health and to our cellular health.
Carrie Schroeder [00:26:52]:
Right.
Rebecca Fleetwood Hession [00:26:53]:
You mentioned it with the cafeteria experience, that your trade value was super low, was super low because the norm was the packaged foods, the pop tarts, the whatever. And so that's really what we're talking about, is what feels normal. And so this shift that will need to take place is in the way you see it as being inside this industry is less about villainizing it, but creating awareness for it. So then as a collective, we can choose things that move us more towards something that is better for our longevity. And that is way more difficult than villainizing a company about red die number 40.
Carrie Schroeder [00:27:42]:
Yeah, it is, because, I mean, it's incremental versus radical. Right. And you know, and two, I think one of the things that makes it so hard is that one wants to believe that if you are at your local supermarket, and I don't care if it's some bougie supermarket or some like dollar store, that if there's food on the shelf for sale in the United states, it is 100% safe. You wouldn't be able to buy something that wasn't safe. Right. And, you know, one could argue that there's nothing on those shelves that's going to make you critically ill immediately. So the idea that foods that you can buy and there's no restriction, there's no. Nobody's governing quantity, nobody's governing when you eat it, nobody's governed anything.
Carrie Schroeder [00:28:24]:
The idea that it collectively could be incredibly detrimental to health, especially in combination with lack of movement, you know, a number of things. It's not just. None of this exists in a silo. I think that's the piece that's the hardest to wrap your head around, Right. Like an example would be you've got a family, you've got kids in school and they like peanut butter and jelly. Like, I love a peanut butter and jelly sandwich. One of my favorite. Go to comfort foods.
Carrie Schroeder [00:28:51]:
You want to buy whole grain whole bread, right? As opposed to white bread. Great, great choice. So you go to the supermarket and you are looking in the bread aisle, which is. It's like an entire aisle itself, which that in itself is overwhelming. Right. And you're looking for whole grain, whole grain, seven seed, whatever. Well, don't quote me on the stat, but I would say at least 75% of those products have sugar or high fructose corn syrup as the second or third ingredient. Well, shit, I'm trying to buy whole grain bread.
Carrie Schroeder [00:29:18]:
I didn't think to look to see. You know, you don't. You're not necessarily looking at the ingredients there. And it's just, it's little things like that. And I think that's the piece where being willing to just be a little bit more diligent, right? Being willing to like look and see what's in something and say, okay, that may not mean I'm not gonna buy, like, you may not have to not buy it. But like, is there a brand or is there something that maybe doesn't have any sugar or it's just a little bit less than the ingredient statement or wow, maybe, you know, something that's less healthy. Like, okay, I'm still gonna buy it for the kids or I'm gonna buy it for myself, but maybe that's like, I'm gonna eat that like twice a week when I'm super stressed out and I need something to make me feel better. It's just starting to kind of be a little more discerning and just know that just because it's on the shelf, like, doesn't inherently mean it's good.
Carrie Schroeder [00:30:05]:
It doesn't inherently mean it's bad. But then therein lies what makes it so freaking hard, right?
Rebecca Fleetwood Hession [00:30:14]:
It's a quick reminder if any of the topics from the businesses human podcast really resonate with you when you think you know what, I'd like to dig deeper on that, well, let's have a discussion. We can do that through coaching, keynote speaking or a variety of video based solutions that I have available. We can talk about authentic leadership, thriving women, or even nervous system foundations. There's lots of options. So if it needs to be more than a podcast, let's make it more than a podcast. Hit the show notes. There's lots of ways to contact with me and I can't wait to hear about you. That's the root of the problem is we have grown accustomed to something out there being the answer.
Rebecca Fleetwood Hession [00:30:57]:
Whether it's I put all of my trust in the medical industry because surely they're not going to do anything to hurt me or I put all of my trust in a food company because I heard that they are about healthily like the answer or the everything I can trust what's out there and they have the answers for me, to me is the greatest travesty of that industrial age. We went from inside out. I know who I am and I'm going to go serve with my job and I'm going to be moving my body and I'm eating whole things because that's all that's available to me. But I know who I am and I'm going to go serve to the industrial age, which is I'M going to go work for somebody and then they're going to pay me. And so my security lies in something out there versus my security lies in who I am and the choices I make. That's fundamental piece I see as a thread throughout everything from this Good Energy, food, healthcare, conversation to career. My company's supposed to take care of me. Well, no, the answer has to come from the incremental choices that you make every single day because you're listening to your heart, your soul, your intuition, your guidance internally versus believing that something out there is supposed to be taking care of you.
Carrie Schroeder [00:32:22]:
Yeah, no, it's a really great point in terms of the sort of that connective thread, right. That's running through everything. And it's, you know, and it's funny because if you, like in the book and if you listen to Kasey and Callie on, I mean, they're, they're hitting the top or the podcast circuit right now is they make a good point in saying that pharma, food, we're led to believe and saying generally we, oh, this is super complicated. Like, it's super complicated. It's really complex. It's hard to unpack. Well, in some ways, like, no, it's not. There's things you can do differently.
Carrie Schroeder [00:32:53]:
But I think, you know, if I stay in my lane here as it relates to kind of food and nutrition, what is really complicated is if you are trying to shop and make decisions and purchasing decisions and consumption decisions, that food labeling, you know, the claims, like what we would say, claims on pack, there's all different types and there's all this industry around it, right? Like a claim, like claims on pack. So just to be able to say high in fiber, good source of fiber, low in sugar. The words high, good, low come with very, very specific parameters as it relates to the amount of that ingredient that's in the product relative to other ingredients. And so there are, I mean, I guess that's a good thing, right? There are rules built around low in fiber. But at the same time, most of those claims are meant to drive action. Like, it's meant to indicate it's good, it's better for you than it's good for you, as opposed to just being like, well, forget about what they're saying on the front of the package, turn around to the back and look at, you know, kind of your macronutrients and your ingredients. And so that's what makes it like. And I'm, you know, I have way more like, as a food scientist, as a nutrition scientist, like, I Know more than the average person.
Carrie Schroeder [00:34:12]:
Only because this is what I've chosen to spend my career in, right? It's, it's education. It's not like smarts, so to speak. I can't even fathom walking through the grocery store trying to make decisions, right, Based on, like, what packages are saying and what brands are saying. Because it's just, it all looks fine, really. I mean, you know what's worse? It absolutely is.
Rebecca Fleetwood Hession [00:34:36]:
And so fatigue. You're a mom, you've got two kids that are screaming, you just want to grab a few things from the grocery store and try to get home and make dinner. And you're thinking, I know I should pay more attention to this, but I don't know what it really means. And you just get overwhelmed with decision fatigue.
Carrie Schroeder [00:34:53]:
And to the point, like standing kind of in the, in the industry shoes, so to speak, it's a point of differentiation. It's a point to differentiate your product from maybe your competitive set or whatever. But the challenge is like, individually, they're not trying to be confusing, but because everyone is adding claims, you know, to the food, it inherently, the big picture macro view, it inherently makes it confusing, right? Like people at General Mills and Kellogg aren't sitting here going, how can we confuse the crap out of them about this? That's not the way, that's not the way this goes. There is good intent, there's good intent. Let's communicate the benefits of this particular product or this particular brand to the consumer, right? Like, that's at its heart, that's what it is. But when you've got all of it in front of you, you know, the sea of products that is a, like a modern day supermarket, it like, oh man, I have a lot of compassion and a lot of concern, which is probably where a lot of my heart, as you mentioned, like, where I'm really like, how can I help? Right? Like, what is my role in this? And understand, helping to understand that land landscape, navigate that landscape, you know, and make choices that are best aligned to you or your family or your kids or whatever. And then, I mean, we haven't even talked about health issues and how diet and health, or diet and mental health. I mean that, I mean, we could spend a lot of time on that.
Rebecca Fleetwood Hession [00:36:17]:
Maybe part two on this, A follow up, a follow up, I'm happy to do. I want to tie this into the thing that I want my listeners, my clients, my friends, everyone to acknowledge about themselves is we all have this inherent, and I don't use that term lightly, it is a Hard wiring in our soul about helping. Like, we don't feel good about our lives in general unless we know how we're helping another human. It's just hardwired and it's in that subconscious part of our brain. We don't even know we need it. It's just, it's so inherent. And what happens over time is you're as a human being, guided internally about wanting to serve and help. And sometimes we need experiences that later make more sense on why that was where we were, so that we can use it now.
Rebecca Fleetwood Hession [00:37:22]:
And your story to me is the perfect illustration of this in that we have to look at our lives internally, guided and seeing kind of which chapters of our story we're in now without always believing that we're supposed to know how the story ends. Because you, as a cafeteria, low value trade person, had no idea that you'd be standing in a lab coat on the literal edge of innovation in a time in an industry that was the most exciting thing you'd ever been a part of. Then decade or so later to be listening to this podcast and saying, oh my God, you have this unique perspective of how that thread, not only of a society and our health, but how your part in it is really important. And you know, I don't do a podcast without somehow quoting the Bible. So for such a time as this, I mean, you are in this time of the world on purpose, for a purpose. And what I know you to be is compassionate, concerned for the well being of others. That's the energy that I got from you the very first time I met you. And it has not been broken for the five, six, seven years we've known each other.
Rebecca Fleetwood Hession [00:38:50]:
And so now all of a sudden, this compassion and concern that you have for health for humans, you're looking at this and saying, how can I use my thread of experience in this to serve? That's it. That's the actual pinnacle of authenticity, of knowing who you are and then saying, how can I help? Which has very little to do with the. Well, it's something to do. It has partly to do with your resume is wildly impressive. I mean, the companies you worked for, the work you've done, your network of people, you know, is unbelievable. But that's not the, that's not the checkmark of success for you.
Carrie Schroeder [00:39:36]:
Right?
Rebecca Fleetwood Hession [00:39:36]:
You're stepping back and going, I need to be a part of this movement. I'm not sure where it is yet, but I'm really paying attention to how I can serve at this time.
Carrie Schroeder [00:39:46]:
That's right. And thank you. I mean that's an eloquent and accurate and beautiful description of it. And I, you know, when we first started, when we first met and I made a decision to kind of work with you on a professional level and not just get to know you personally. I think that was probably the beginning of where, you know, all of these. It started to pop up in my mind and my heart is inconsistencies, right? The like what I chose at the grocery store and where I got my paycheck. There's a little, a little inconsistent for me. It was always like, well, I know that, you know, my partner, my family of two, my immediate family and nieces and nephews, like, you know, I'm looking around me and our kind of immediate circle and friends too, for the most part were like, you know, healthy and making what, what I would qualify and say good choices.
Carrie Schroeder [00:40:33]:
But you know, the more. Let me give you just a quick example. So I sit on a non for profit organization in Indianapolis called the Land Stewards of Indianapolis and was the executive board chair for a number of years. And our founder, David, Civil engineer by training very much. He's like in his 30s, right. Believes while, I mean his for profit business is a design firm that does like landscape architecture and master planning, et cetera, but was really about connecting people and humans back to the earth. So we have community gardens around the Indianapolis area and I remember being out at one of our community gardens and they're typically in kind of lower income or underserved areas. And um, a lot of these are in like in the middle of apartment complexes.
Carrie Schroeder [00:41:18]:
And I remember a couple little boys like riding up on their bike one day when we were out harvesting or doing something. And there were carrots. And I remember this kid was like, carrots come from the ground. Did you just get that out of the dirt? Like, had no clue. I had no clue. And they were so fascinated. And I remember looking and they had. And he had to see this bag of.
Carrie Schroeder [00:41:38]:
I remember Flamin Hot Cheetos. And I was like, hey, you know, what are you eating, buddy? He's like, flamin Hot Cheetos. And you know, I, I had feelings around it, but obviously didn't like say anything. I was like, well, hey, do you want, like, do you want to try something? We had like some vegetables. And he's like that, that came out of the ground. Like it was so mind blowing to him. And I remember thinking like, oh God. And this is not, it's probably not unique, but it really, for whatever reason that really, like, bothered me and moved me.
Carrie Schroeder [00:42:04]:
And I thought, okay, yeah, we've, as a two point, as a society, like, holy cow, we are so disconnected.
Rebecca Fleetwood Hession [00:42:10]:
He believes food comes from the grocery store. It doesn't.
Carrie Schroeder [00:42:14]:
Yeah. And it was so incredible to send, like, and it was mostly, like, mostly kids that would come out. Sometimes their moms would come out too, but we would send, like, vegetables and carrots. We'd send vegetables home with them and we would just give them a quick, like, this is how you can eat this. Like, you can wash it, you can chop it up, and maybe you cook it, you put it in a pan, you know, like, give them just simple ideas. And they were taking these fresh fruits and vegetables home to their mom. And like, some of them are, like, helping them cook. And that was like, it was the first time that it ever.
Carrie Schroeder [00:42:43]:
They hadn't seen these things before. And like, and there is a lot of sort of conversation around how, just in general, we're very disconnected from our food, which comes from the earth, whether via an animal or via a plant. But, yeah, so it's just, it's interesting to find myself and as you know, like, I'm not currently working in the capacity that I was working, you know, even just a few months ago, and very much kind of like standing on the, on the ledge, looking around, going like, okay, how do I want to dive into this? And like, what it, like, what is the next move or the next moves that I can really make an impact. Right. Make a really positive impact. And that's, that's one of my personal values. And I know there's something out there. And thank God you're here to help me figure it out.
Carrie Schroeder [00:43:28]:
Rebecca.
Rebecca Fleetwood Hession [00:43:30]:
Well, I remember standing in the airport, I don't know where I was going, and getting your call.
Carrie Schroeder [00:43:37]:
I know exactly. You were going to that retreat.
Rebecca Fleetwood Hession [00:43:39]:
Oh, that's right. I was going to my church retreat. And I.
Carrie Schroeder [00:43:43]:
Because I was like, oh, Lord, I'm sorry. No, no, I've interrupted.
Rebecca Fleetwood Hession [00:43:47]:
No, it was perfect. It was, it was the interruption that I appreciate. But we'd been working together for a few years and I had been able to experience this call on your heart, this compassionate connection to that experience in that garden being in juxtaposition to where you got your paycheck. And I love that visual of you standing there looking at your groceries on the, on the belt and getting your credit card or cash out to pay for it and thinking, oh, wow. And that's a, that's a whole nother story about how money drives decisions and power and that's largely how we. We get ourselves in trouble as a society. But I had been saying to you, and my job as a coach is I hold up the mirror and help you see you. And I had been having this sense of, oh, there's.
Rebecca Fleetwood Hession [00:44:34]:
There's a greater calling on Carrie's life and heart and experience. And I don't know what it is, but I can feel her starting to. It's stirring. And I was like, ooh, I wonder when she's brooding. I wonder when she's gonna, you know, jump and go do something differently. And that's not an easy move. As somebody that did that almost 10 years ago, it's still. I look back and I think, oh, my gosh, you were crazy, and you gotta be a little bit crazy to do it.
Carrie Schroeder [00:44:59]:
Yep, yep.
Rebecca Fleetwood Hession [00:45:00]:
But also, when the world needs what you've got to serve one another as humans, it will orchestrate the pieces of your puzzle to get you there, whether you like it or not. And this is a hard thing for many of my clients to recognize is you can be doing all the right things in the role that you're in, be wildly successful, making a lot of money, making a difference for that company or that industry. And then somehow the puzzle pieces shift, and all of a sudden you find yourself standing there going, now what do I do?
Carrie Schroeder [00:45:33]:
Yeah. Like, nothing in the external world shifted. Like, all of that's still in place, but, like, something in here is. Like, all of a sudden, everything feels different. Like someone took the deck of cards, threw it up in the air.
Rebecca Fleetwood Hession [00:45:43]:
Two card pickup.
Carrie Schroeder [00:45:44]:
Yeah. And then you're like, what the just happened? Like, how am I. Why am I feeling this way?
Rebecca Fleetwood Hession [00:45:49]:
And what I loved about it was when the company started making, restructuring, and buying different companies, doing different things, it put you in a position to answer that call that you may not have done as quickly on your own.
Carrie Schroeder [00:46:04]:
That's fair. That's fair.
Rebecca Fleetwood Hession [00:46:05]:
You would have gotten there, but not in the same timing, I'm sure.
Carrie Schroeder [00:46:08]:
Would have taken me a while.
Rebecca Fleetwood Hession [00:46:09]:
I think when I got that call, you're like, okay, so I'm open for ideas now.
Carrie Schroeder [00:46:13]:
Nobody can.
Rebecca Fleetwood Hession [00:46:14]:
I think you actually said you kind.
Carrie Schroeder [00:46:16]:
Of made sure I was. Hadn't lost my shit. Excuse the language. And then you're like, congratulations. Thank you. I guess. Thank you, thank you.
Rebecca Fleetwood Hession [00:46:24]:
Oh, I literally got chills. I was so excited. You're like, oh, it's gonna start. Yeah. I had. I had to temper my excitement because I was like, okay. Psychological safety. Make sure she's okay.
Rebecca Fleetwood Hession [00:46:34]:
Be compassionate. Ask questions.
Carrie Schroeder [00:46:36]:
Just Give her all the things.
Rebecca Fleetwood Hession [00:46:38]:
But my body was literally just vibrating.
Carrie Schroeder [00:46:42]:
And it's funny, though, you. You were the first phone call that I made. Like, you were the very first one. For a lot of reasons, you represent psychological safety. You also have been through the throes of corporate stuff. So I was like, if there's anybody that knows kind of what my next 1, 2, 3, 4 steps are literally in the next five hours, this is the person I want to be speaking with. So thank you for being that person on the other end of the phone. I think there was a handful of people that I shared, you know, kind of not too long, kind of after things kind of went down that congratulations, congratulations, and it's still happening.
Carrie Schroeder [00:47:14]:
So I mean, that and that. That tells me something, right? That it's like, oh, yay.
Rebecca Fleetwood Hession [00:47:19]:
The number of people that I can line up and say they had no idea the shift in their life was coming and now they're in the place that they're supposed to be, but they wouldn't have been able to get themselves out of that other place because it was safe. It was all those things predictable. And now. So good. So, so good. We do have to come back and do another episode on the Mental Health connection, because that's something we're both passionate about. But as we wrap up this episode today and we'll get you back to do that, what are you most excited about in terms of the opportunity that always exists in a place of chaos? Because I believe we are, as a society in a place of chaos, whether we're talking about politics or the food industry or business landscape, like, is this is a really chaotic time in our history. And from where you sit with this, this opportunity, with Good Energy being this book that is kind of busting open the behind the scenes of industry, what are you most excited about in this place?
Carrie Schroeder [00:48:32]:
I think just the fact that it's almost like it's kind of blowing the roof off in the sense of, like the dialogue is now on the table. It's on the table. So let's just talk about it, right? It's on the table. And it's not put on the table in some, you know, like as Kasey and Kelly like, to reference woo Woo, that they're being sort of characterized as being, oh, like, you know, woo, woo. And this is on whatever. Like. No, actually this is. This has been done in a very pragmatic, reasonable, research based, science based way.
Carrie Schroeder [00:49:02]:
So it's on the table. So let's talk about. I mean, that's, to me, what I think is most encouraging. And then I think as people, you know, if people read this book or just kind of listening in the ether as to like, the discussions around kind of food and health and pharma and all that sort of the connections, if they start to get curious, it's okay to start asking questions, right? Like, if it's not sitting well with you, now you can dig in and not seem like some, you know, kind of, you're out from left field trying to explore something that you're not, like, supposed, like, you're not supposed to talk about that. Like, no, no, no. This is kind of giving everyone permission to talk about it. And then I think maybe lastly, for people who are like, I feel very moved by this, whatever that means, I think in terms of, like, where do you start? Like, what's your why? Is it about the health of one of your children? Is it about you've been concerned about how you feel? Is it like, whatever, like, what's your why? And then that will help to kind of like, carve out some of the noise, right? Like, okay, so if this is what you are most specifically, like, interested in, need to know about, want to dig in, like, I think that will help to kind of clear up because there's a lot, there's a lot of chatter. There's a lot of noise.
Carrie Schroeder [00:50:11]:
And with the presidential election coming, you know, in next week, we're going to. Getting more bombarded by it. Right. So figuring out what your why is and then, you know, and then go from there. Right. Somebody that can help you navigate that, that particular space.
Rebecca Fleetwood Hession [00:50:26]:
Beautiful. And I can't recommend enough the book Good Energy.
Carrie Schroeder [00:50:30]:
Oh, I know. I hope I get to meet Dr. Casey. Mean. So if you're listening to this, Casey.
Rebecca Fleetwood Hession [00:50:34]:
Just take hope out of that. Let's say it again.
Carrie Schroeder [00:50:36]:
I will. I've already reached out on LinkedIn. She's not accepted my LinkedIn invite yet.
Rebecca Fleetwood Hession [00:50:40]:
But she will you get to meet.
Carrie Schroeder [00:50:43]:
She and her brother. I'm, I'm. I'm incredibly moved and like I said, I'm humbled. And it was a super brave and courageous and powerful sort of thing to do. So I'm excited to even have read it and much less have an opportunity to talk about it in a public forum. So thank you, Rebecca, for asking me to be a part of this.
Rebecca Fleetwood Hession [00:51:01]:
You bad. I couldn't think of anybody better to have this conversation with. And so if you're a listener and you're out there and you're intrigued and you want to have conversations about it, you are the best person to have that conversation with because of your compassion, because of your history. It's, it's unique, it's a unique, passionate conversation that you would have about this. And I, this is also what happens. And we don't believe it until we're in this place. But you said to me, okay, so now I need to update my LinkedIn. And one of the first things I wrote about in my book was after I left my corporate job is I didn't know how to introduce myself because I hadn't established this business.
Rebecca Fleetwood Hession [00:51:42]:
Our identities are so wrapped up in our work. That's another conversation as well. But the minute you updated your LinkedIn that you were kind of this consultant view. Now in this industry, it was maybe five hours later that you started getting messages from people that are in this industry that know you, respect you, love your compassion and your science and your smarts, and are saying, hey, will you come help us do this? Or hey, will we talk about this?
Carrie Schroeder [00:52:11]:
So it's been incredible. These networks that I have that are very deep and very rich, a lot.
Rebecca Fleetwood Hession [00:52:16]:
Of them are people like that or.
Carrie Schroeder [00:52:18]:
They'Re food industry folks, right? Like, it's not all of a sudden people that I've never met before, it's people that I have these long standing, deep and organizations that I have these long standing, deep relationships with that people want to do better and they, you know, and they want to do things differently. And that's probably what's most exciting for me as I look ahead and I don't even know what it's going to look like in six months. And I'm really, quite frankly, not that worried about it. It's going to sort itself out. And I've sort of. You're helping me with a structured way to navigate this. Right. But I couldn't be more excited for what's on the horizon, not only for myself, but just this conversation that's been opened up and these questions that are being asked that would have been very taboo to ask them out loud before.
Carrie Schroeder [00:52:59]:
No, no, no.
Rebecca Fleetwood Hession [00:53:00]:
I know there's a lot of other people in the food science industry that are like, you, compassionate.
Carrie Schroeder [00:53:06]:
I 100% know there are. I know a lot of people, right?
Rebecca Fleetwood Hession [00:53:09]:
When the Kellogg's thing that was happening a few days ago and they were picketing on the grounds of this company and they were like, I reached out to my friend who's the VP of HR who just started that there at Kellogg's and was like, dude, are you okay? Like, these are, these are, these are regular rough day at work. These are regular people that have families and hearts and souls and compassion. And everybody's just in a little bit of upheaval right now trying to figure out the right path. And I can't think of anybody better to leave that charge in conversation than you.
Carrie Schroeder [00:53:43]:
So thank you. That. Thank you for that.
Rebecca Fleetwood Hession [00:53:46]:
All right, so we'll have you back here to talk about the mental health side.
Carrie Schroeder [00:53:51]:
Absolutely.
Rebecca Fleetwood Hession [00:53:58]:
Thanks for being here. You can follow us on Instagram businessishuman or TikTok. Rebecca Fleetwood Hession. It's a great way to share some of the clips with your colleagues and friends. All right. Make it a great day. Love you. Mean it.