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Ep# 9 – This Is Yu – Entomophagy & Motivation Podcast

Ep # 9 – This Is Yu – Entomophagy & Motivation TRANSCRIPTION a Little Further Down Page.

In this Ep 9 – This Is Yu – Entomophagy & Motivation we take the This Is Yu private jet for a spin around the world to bring you all the insects you can eat & their corresponding protein count. Insects are a great food resource for the Zombie Apocalypse.

SEARCH APPLE PODCASTS for This Is Yu Podcast.

Carole gets busy and tells you everything she loves about Jon Favreau and chef Roy Choi’s excellent Netflix show The Chef Show.

Scott has a new segment called – Things That Go Crunch!

Then Carole dives deep into what the hell is motivation all about, and gives you some great pointers on how to stay motivated!!! Call with your questions, that are burning a hole in your soul. Our This Is Yu Question hotline 562.291.6037

Homebase is www.ThisIsYu.com

Instagram is @ThisIsYuOffical

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Thanks for listening!

Scott & Carole

 #entomophagy#protein#insect#insectprotein#jonfavreau#roychoi#chefshow#foodbloggers#foodbloggers#foodbloggersofinstagram#chef#cheflife#chefsofinstagram#zombie#zombieapocalypse#zombies#motivationalquotes#motivation#motivationmonday

START EP# 9 – THIS IS YU – Entomophagy & Motivation – PODCAST TRANSCRIPTION NOW:

Carole

Hi. This is Carole Yu and Scott Stewart. We are, This Is Yu Podcast. Welcome to Episode number nine. We’re gonna talk about gratitude and motivation and the chef show and

Scott

Entomophagy!

Carole

What is that? How do you even pronounce that? Is that how you pronounce it Entomophagy?

Scott

That’s how I pronounce it. It’s probably wrong, but what you going to do?

Carole

Well, first, we’re gonna talk about the chef show, so let’s go back in time to 2014. There was a movie called The Chef, and at that time Dara was on Master Chef Jr. And that was about the time that I was starting to get very interested in food. So we saw the movie chef and Jon Favreau was the director, and he was actually, actually, was he the director? Maybe he wasn’t the director.

Scott

Yeah, I believe he was a writer and director,

Carole

but he was in it, too. He started. He was triple threat. He was Carl Casper. So this story was that Dustin Hoffman was this very, um, pushy owner of a very high end restaurant that Carl Casper was the chef at and Dustin wanted everything to be done his way. So Jon Favreau, who played Carl, said, No way. I want to do it my way. And so he ends up quitting and launching a food truck business with his ex wife va va va Voom Sofia Vergara and John Leguizamo yeah, and, uh, M J. Anthony, his son. So they launch a food truck and it’s called El Jefa and they make Cubanos So Cubanos are really delicious Cuban sandwich. So the venture, it really gives him away to reignite his passion and his motivation for cooking motivation is what we’re going to be talking about later. It also gives him a renewed zest and gratitude for life and love. So now, six years later, Jon Favreau has paired up with Roy Choi , again, wait, wait, wait, wait. I need to go back. Because in May 2014 I actually met all these guys and it was really cool. We went to a big pop up restaurant called El Jefa, and it was serving Cubanos with Jon Favreau and with chef Timothy Hollingsworth, who used to be a French laundry chef, and now he actually heads up Odium restaurant, which is downtown Los Angeles. At the Broad Museum. Rory Herrmann was also there. At this pop up. He was director of Bill Chait’s Culinary operations. Rory has an amazing background. He worked with Chef Timothy at the French Laundry in Napa, and he worked at Per Se, which is also Thomas Keller’s Restaurant, New York, and at several other very high end restaurants on the East Coast. Now Bill Chait, he is the grandfather restaurateur behind Los Angeles uber hot spots. Republic, Bestia Soto. We got to meet Bill to at this time, and we got to meet Roy Choi. So Roy was the stylist, the food stylist on the movie Chef. So here they all were, getting together and making a pop up. And at the movie theater, you could see the movie chef, and then you can go have the Cubanos at the restaurant next door. And we also met Jordan Ogran, who now is the owner of a restaurant named Tesse with Bill Chait. So anyway, what’s interesting now is six years later, they put together the chef show. Have you watched many episodes? Scott, how many of you watched?

Scott

Um, I’ve seen bits and pieces of it. Just kind of sitting down while you’re watching it here and there.

Carole

Right. Which ones did you watch? Do you remember?

Scott

I watched the one where there was a guy on there and he was making some food. No. The last last one we watched was with the Italian chef when they were talking about pizza. All right. And, uh, yeah, Pizzano and ah, he had Ah, they went through boxes and boxes and boxes of artichokes.

Carole

Right. That’s one of their favorite at one of the most order dishes. Yeah. So what’s interesting about this? This TV show called The Chef Show, which is on Netflix, is that Jon Favreau and Roy Choi both have really ah, amazing careers in previous lives. So John is a film director. He’s in the entertainment industry, and he used to be actually in finance. Um, he actually says that on the TV on the chef show with Candace Nelson. So Candace Nelson, who used to own, Sprinkles cupcakes, it in this one show. They’re talking about making a chocolate ganache cake and Roy Choi says that he used to sell mutual funds, and John says he used to be in finance, and Candace says she was too. So they were all in previous lives in finance, and then all of a sudden, they found somehow within themselves to be able to become, ah, food people. So what they do in this show is they explore and the experiment with their favorite recipes and their techniques, their baking, they’re cooking their exploring and they’re collaborating with well known film and food guests. So there were three volumes, so eight episodes in Volume one. Ah, we’re they actually launched on Netflix on June 7th 2019 Volume two, which is six episodes launched in September. And then Volume three launched in February of 2020 just about a few weeks ago. So what was interesting on the ones that I’ve watched? I’ve watched six of them from Volume three. The 1st 1 is they go the 1st 3 they go to Las Vegas, So first they go to visit Wolfgang Puck and they try many different kinds of steaks, and they show cooking six or seven different types of steaks and so What’s interesting is you get to see a variety of steaks, how they’re marbled. They cooked them in various ways, and then they eat them all. So they go anywhere from Japanese Kobe to T Bone’s to prime rib. Then they also next hop on over to Mary Sue Milliken and Susan Feniger vegetarian dishes at the Border Girl. Now she started in Los Angeles. They both start in Los Angeles. They’ve been partners for over 20 years, and the Border Grill was this restaurant in Los Angeles, in Santa Monica on Fourth Street that had this beautiful, bright painting. And it’s a restaurant that I remember after I moved to Los Angeles that was very bright and food that I’ve never tasted for. I’d not eat Mexican food before when I grew up in South Bend, so I found that Mary Sue Milliken and Susan Feniger their food is clean and fresh, and now they’ve got this restaurant, also the Border Grill in Los Angeles, and they’re very inspiring. Susan Feniger is a really wonderfully friendly person. Dara and I met her previously at no kid hungry events, and they do a lot of salads on that and It’s very interesting. They’re very simple salads, but they look like something that I would be able to do. Then the third place that’s interesting in Las Vegas is they go to Best Friend. So Best Friend is Roy Choi’s new restaurant. It’s basically an art exhibit of his life. There are a lot of stickers all over. There’s Korean memorabilia stuck behind glass like lucite shelves. And then what you have to do is you go through this rubber. What are those things that air hanging in butcher’s between the freezers? What are those things called? They look like, Ah, carwash strips. So they go through this freezer rubber into his restaurant, and there you get a lot of his Korean food. So the other three interesting episodes that I’ve watched our Wexler’s Deli. So Michael Wexler has a restaurant downtown Los Angeles in the ah Grand Central Market, and he basically takes different food traditions from around the world and makes them his own, but makes them into Jewish deli food. And then we have Sam Raimi and he, um, is a director. What does he directed Scott

Scott

Most recently he directed 1917.

Carole

Oh, right. Oh, I didn’t realize that. And Spider Man, right? He did the whole Spider Man. So it’s really interesting because Jon Favreau makes sour dough bread and teaches Sam Raimi how to make sour dough bread in that episode. So then the last one that I saw is Candace Nelson, who started Sprinkles cupcakes in 2005. She now has 31 shops across the country. She teaches Ah, Roy and Jon how to make a chocolate ganache cake. So it’s really interesting when they’re talking. They were talking about What is it about watching people eat on TV versus making the food? Because I watch basically TV food shows all the time. That’s basically what I watch on TV, and I’m just thinking, Why is it that I love watching people eat so much seeing new restaurants, thinking about places that I could go watching chefs cook at these restaurants, wanting to go to those places? I guess what it is. It’s a form of escapism. Basically, it’s food related, which I love, and I’m able to think about well, maybe I can go to those restaurants someday, and the thing that’s interesting is now with the chef show the food to me. Maybe because I’ve watched so many shows over the years. Somehow the food on this seems very down to earth, very homey, and it seems like food that I would be able to make. And but the thing is, I don’t make it. And why is that? I guess it’s food that you can aspire to. And then, if you make it, then some day you may make it. Maybe I will make it someday. Anyway. Let’s move on.

Scott

Guys, I have a new segment, things that go crunch. The world’s population is going to grow to an estimated nine billion by 2050. That’s a lot of hungry people to feed every day. And if you find yourself one day running out of food, have I got an option for you? Edible insects? Let’s jump into the This Is Yu private jet and fly around the world and visit the different countries where we can learn about the things that go crunch. This segment is sponsored by toothpicks and dental floss. Remember 4 to 5 dentists after a big dinner of locust, recommend toothpicks and dental floss. Since we will be talking about the amount of protein in each one of our crunchy friends. I thought for comparison, I would mention some items we’ve eaten and its protein count all protein is based on 100 grams. Number one is a sirloin steak. It has 27 grams. Number two is tuna with 26 grams, 3 tufu, nine grams. One egg is eight grams and a protein bar is approximately 25 grams. Our first stop is found in Africa, Asia, South America and the Netherlands. It has 20 grams of protein. Ladies and gentlemen, please say hello to the tasty meal worm. It could be boiled, roasted, fried or if your tangerine tornado leopard gecko, you eat him Raw mealworms are said to have the flavor of a nutty shrimp. Next, we’re jetting off to Australia for the Witchetty grub, which is traditionally eaten by the Aborigines. It can be eaten raw or roasted. These little critters are 16 grams of protein. But if you’re trying to watch your weight, be careful. They are very fatty and just like everything else. When we can’t figure out a flavor when roasted, they taste just like chicken. These next little fellas make beautiful music at night. And no, it’s not the Three Tenors. The cricket can be found in the Americas, Africa, Cambodia and Thailand. They’re usually served on skewers. Imagine ordering those for your next Stanley Cup party. Yeah, I like to order some cricket skewers, please. Okay. How many, Uh, how many do you get on a skewer?  Two crickets. Uh, okay, then, uh, I’m gonna need 147 skewers, please. Crickets have 10 grams of protein. Number four. If you like barbecue, you’re gonna love our next insect. The weevil comes in at seven grams. You confined them in Southern Asia, South America and Africa. A popular delicacy in Papua New Guinea and Malaysia. Where they are barbecued. Number five. If you guys air into plagues, might I suggest locust at 18 grams, common to Africa, China and America. And if you are looking for something kosher, eight species of locust are deemed fit for consumption under Jewish dietary law. Six. Next. Our jet touches down south of the border for what is known as Mexican caviar ant eggs are 14 grams of protein. In Mexico, they’re commonly served as taco fillings. Number seven Korea, China, Thailand and Japan bring us silkworms at 10 grams. I’m thinking with these little critters that would be very much like a cat having a hairball caught in its throat. Oh, number eight are caterpillars, a popular delicacy in southern Africa. They are harvested to the tune of 9.5 billion worms each year. Also popular in Asia, France and Belgium, they have 12 grams of protein. Number nine. Number nine. Number nine. The next insect you want just after it molts the Cicada. It’s soft and juicy, popular in Asia and Africa. Unknown protein content here. But don’t forget, they can also be fried. Good finger licking good. And our final destination number 10 is Japan for the delicacy of the yellow jacket wasp. Also eaten in Mexico, Thailand, Laos and South America. 17 grams of stinging protein. There you have it, ladies and gentlemen, things that go crunch.

Carole

Do you think you would try them? Would you actually eat those kind of things?

Scott

I  would. There are a couple things on there. I mean, as long as they’re clear to eat, I have no problem chowing on them. I don’t know how they would be flavor wise and probably you would put some spices with, um, a little bit of hot sauce, but I think it would be really interesting to trial of those because at some point I know there’s a cricket bars. I’ve seen some guys on Ah, I think Shark tank pushing for cricket bars. So it’s basically a protein bar made out of crickets.

Carole

I thought you meant like a bar where you would go to the bar and eat crickets.

Scott

Salty cricket. So you drink more beer?

Carole

Well, oh, actually, that reminds me we have a video of Dara when she was about. I think she must have been about two years old and we’re going for a family dinner and they actually had crickets on the menu. And there’s a video of dark eating a cricket, which will put on the website. It’s pretty funny. I lost it. But, you know, I know that on those shows like Survivor, they’ll show them eat these big, juicy, white kind of worms or caterpillars. They look like marshmallows, but I don’t think they would taste like marshmallows

Scott

A little different.

Carole

I don’t think I could do that.

Scott

It’s a s’mores made out of caterpillar larvae.

Carole

Okay, Well, what would motivate you to eat something like that? What do you think?

Scott

Ah, starvation. Maybe a zombie apocalypse when I’m stuck in a shed and I’ve got nothing to eat except ant eggs.

Carole

There’s a lot of difference in you and me between motivation. So that brings us to our next subject motivation. Ah, they sometimes I feel like that, You know, like I don’t have much motivation when it comes to motivation for you. What’s most important? What is it that makes you motivated? What keeps you motivated in your life??

Scott

Well, it’s having a goal, like having a direction having a purpose that I want to accomplish something I found as I get older in life that I really enjoy accomplishing things I always think back to when I was a kid. You’re accomplishments would happen within an hour, like you would want something and you would go and get it. You would ride your bike over the high school boom accomplishment done. You’d have instant motivation to do something and the reward would be instant. It would be in such a short period of time. But I find, as I get to be moving along in my years that the motivation is difficult to keep up for a longer period of time over a longer project. Because your projects are longer, they’re bigger there. They’re more encompassing the involved, more people. So it’s a real task to stay focused. But my drive is always to get it done, feeling I have a completion when I get things done that gives me a really good sense of something.

Carole

But the thing is, that is hard for me, because I I do notice that you are very good. You’re able to keep motivated for a long period of time. For example, when you built the voice over booth, you would get up at 5 30 in the morning. And how long did that take you to build? It was months.

Scott

Yeah, it was a long time because I was just putting in its when we had the store. So sometimes I would put in four hours, and then other times it would be 20 minutes.

Carole

But what was? What motivated you to to keep going? Because I find that your motivation, you’re able to sustain it for a long time, and I don’t understand what um what within you. I don’t understand what within you allows you to continue that motivation for a longer period of time.

Scott

Well, it’s a commitment to getting something completed, so I just get it completed no matter what. I don’t think along the process, it’s like I start it and then I finish it and don’t stop in between. It’s it’s It’s actually really simple. Just don’t stop. Keep going.

Carole

Do you just not think about that kind of? Was it just like,

Scott

Yeah, I don’t think about it like I don’t complain about it like, Oh, I got to do this. I got to do something is just getting done That’s the most important thing. There’s nothing else more important than just getting it done. It’s really simple.

Carole

I really look up to that because I feel that you have a strong ability to stay motivated over a long period of time. You’re able to set goals and reach them because you keep moving forward. I find that I get distracted and it’s hard for me to stay motivated, so I need ways to be able to stay motivated so

Scott

Well, I think one of the keys what you just said is you get distracted, right? Yeah. So maybe don’t get distracted.

Carole

Yeah, it depends on what I’m thinking about doing, though, right? For example, it took me a really long time to start the blog and start this whole food business, and it was something that I wanted in the back. But maybe it’s not a sense of distraction there, but it’s a sense of, uh, focus is that I guess that’s the same thing.

Scott

It’s just a different way to say the same thing.

Carole

Yeah, well, I guess the thing is that a lot of people say that they’re different ways that you can motivate yourself, and a lot of the time it’s money and rewards. So for you, like your motivation, what was your motivation for actually building the voice over booth? Because was it money? Was it rewards? What was it that actually made you want to build the voice over booth?

Scott

It’s about knowing yourself, so it’s having an awareness of what you like. I mean, it’s a simple is going into an ice cream store and going what flavor? do I like you’re motivated to pick a flavor rather than standing there and trying different flavors and everything. So if you know yourself, you know strawberry. So you just you don’t lose focus. It’s just I’m going in to get strawberry ice cream and it’s not it’s not to me. Not more complicated than that. It’s knowing yourself. So with this booth, it allowed me to express myself because I put ah, an animation voiceover taped together. And I love doing that. I know I love expressing myself in different forms, whether it’s doing theater or stand up ventriloquism. Um, whatever. I get excited by that. So the motivation is to get the booth completed so that I can express myself.

Carole

Right. That makes a lot of sense.

Scott

Because I know myself. My biggest joy is expressing myself. That’s my biggest joy in life. So if I put together things that allow me to express myself that I’m excited about that.

Carole

How did you? There must have been a time when you were younger, where you were less motivated or you didn’t know yourself as well, yeah, how did you get from that point to now, when you know that what’s most important is expressing yourself?

Scott

Yes, spending a lot of time asking questions about what makes you tick, right? That’s what I do right now. All the time.

Carole

What does that mean? What do you do? What? You

Scott

I get up in the morning and I go exercise during the exercise. I’m listenin to different types of podcasts, whether they’re for spiritual development, whether therefore, um, expanding my interest in a field I’m constantly learning. And that way I internalize it to myself so I could learn about myself. And I hear other people pursuing things. So I get interest. Why? How were they able to do it? And then I go, Okay, That’s how they do it. Well, let me explore it with myself.

Carole

So was your family like that when you were growing up? Did your parents help? You too? Have that attitude of always trying to explore who you were.

Scott

No, not at all. The exact opposite. I mean, for motivation. My dad always said, You gotta have the desire that was his big go to on everything you gotta have desire.

Carole

Did he have a desire?

Scott

I guess for I don’t know. Maybe he didn’t I don’t know. He all I know is he said you gotta have the desire. So I learned What the hell that was.

Carole

Yeah. I mean, it’s really different because our family we didn’t have any kind of discussions about desire, about living about, ours basically was here. How do you cook something? Um, how do you, you know, do your homework? That’s what I remember. So,

Scott

yeah, welcome to the normal family. But

Carole

then if you were in a family, that was not well, you said your dad always said, you know, what do you desire, but

Scott

No, he said you’ve gotta have the desire.

Carole

You’ve got that something different. Okay, so you’ve gotta have the desire.

Scott

So it’s also basically saying you gotta have passion,

Carole

But did he tell you how to get there? Because

Scott

No it was cryptic? It’s just you gotta have the desire and then left me scratching my head for how many years. But I just knew that you gotta have the desire.

Carole

right? The thing is that I think a lot of people, especially in my family, also in my family, that if you say something like that to me, you have to have the desire. I don’t really understand what that means because it was never something that was impressed on me. So that’s why I find when we talk about motivation that I get confused because I don’t really understand what it is that I desire. I guess so. That’s why you keep on telling me, you know, since we closed the store for the last two years, basically, this is the time to find yourself to find your passion. So I think I’ve gotten there a little bit because I know now that food is something that is very passionate for me. I really love whenever I’m in the kitchen making things, talking about food, talking about chefs, I find that something that motivates me to want to move forward.

Scott

I just related back to restaurants because I used to work in restaurants as a waiter for ever and ever and ever. And it was very simple to see the different types of people that would come into a restaurant. Some of them would know exactly what they wanted. They wouldn’t even open the menu. They would just sit down and start looking around for you, and you would come over the table and they would go bop, bop, bop, bop and they would get it right away and they’d be gone. And then other people, you had to talk to them. They’re like, What’s good? You give them recommendations, They wouldn’t order it. They’d go through the menu. Everyone at the table be mad at them. Then they’d go over it again, and then they’d order something and they weren’t happy with it. And those people to me didn’t know themselves.

Carole

That sounds funny, because when we first started dating, remember when we would go out for lunch and we would go to, Ah, one Japanese restaurant. But then sometimes I would say, let’s go to a Thai restaurant or would be driving, and then I would keep changing my mind. So how was it that you got over that? If you could

Scott

you get it? I never got over it!!!

Carole

it. Not very motivated or not, very not knowing what I did, what I desired their different ways that people can motivate themselves like some people are motivated by money or rewards. There’s some people that desire to be the best at what they do. You find that like you work really hard at a lot of different things. Is there a desire in you to be the best. So what you do?

Scott

No, I don’t. I don’t think of it like that. I think of it in terms of being the best that I can be. So I’m trying to be the best. Scott Stewart. I’m not trying to be the best at something. I’m just trying to be the best Scott Stewart, because beyond that, I can’t do anything. And I learned that lesson when I used to take yoga up with Y in Hollywood, where I went in there and I was came from a sports background. So I was super competitive and I would go in there and I’d look around at all these people in the early days, especially with the girls. They are phenomenally flexible, especially if they’ve been doing it for a couple years. And I found it extremely difficult in my head to compete with them because I couldn’t even get into like, 1/10 of the poses that they could do without even thinking about it. And they would be breathing and doing all these crazy bends. And I would be fighting, fighting, fighting, thinking I’m trying to better myself getting better at it. But really what it was was looking at myself and understanding that the only person I’m in competition with in that room is myself. And from that I extrapolated that I just want to get good at being Scott Stewart in whatever I do. So in my acting classes, I didn’t worry about how it was comparative to other people. I just knew who I am on the inside. And if there’s blocks in the way of that, then I would work to remove those blocks. And a simple example would be there is a thing that actors do where they don’t really listen to the other actors. They just wait until they deliver their lines. So for a period of time when I would do my scenes, I would just sit there during the scene and listen. I would practice listening. That was my goal. So I would just focus on that, get that wrapped up, and then I’d move on to something different because I noticed that that was a block in me, holding me back from being a better actor. So I worked on that one thing so comparative it has nothing to do with anyone else. It’s just that’s where I was at and how I needed to remove that block in order to get better.

Carole

There are other common factors that motivate people. One is helping others. So Scott has always been someone that has really watched over our family. He’s really tried to get Dara going with her YouTube after Master Chef Jr um, he helped her do her, ah, food channel. He’s helped me get my store going. Helped me, um, do the food blog, The podcast, the photography surfaces. So what is it that motivates you to help others? Because that’s something that I find is ingrained in you also.

Scott

Yeah, exactly. It’s like when other people succeed, I succeed. So it’s really ultimately super selfish,

Carole

Really. But how? Why? Why does Why does that

Scott

If I try and help lift you up, we all benefit from that. Like if you get better at something, we all get better at something. The level it just raises the bar in the room. We all get better at it, so why not help other people? It’s a lot more interesting to see someone succeed than fail. If you want to see someone fail than that just stems from insecurity.

Carole

Right? I guess the thing that’s interesting to me is that for some reason after George died, my whole life became about myself and about my daughters and feeling sad and mad at the world for how we had to deal with this. And so my motivation has always been just survival, taking care of my kids and trying to make sure they move forward and trying to make sure that we have enough money to pay for food for the table on the table. And it seems it is kind of selfish, but I don’t know that I should feel bad about that period of time.

Scott

Well, you do what you do with a certain period of time where the problem actually rises, is carrying the thoughts and actions that worked at one point into another part of your life, and it doesn’t work in the new part of your life. That’s where the issues happen. So maybe at that point it was just about survival. But now you’re at a point in your life where it’s about being prosperous and expanding and growing…

Carole

and not just in terms of money. You’re not talking about prosperous in terms of money and fame. It’s in terms of growth as a person, right?

Scott

Right. What else do you have?

Carole

Well, that’s the thing that I fight with because I feel like I want to be able to go travel and see the world with you and and explore and have fun, and and that’s what I want to motivate me. But somehow I’m not able to make it motivate me. All I can see that for me that would work is having some kind of a passion that if I had the ability to just not have to worry about where my money was coming from, I would be able to focus on my passion. I know in some sense that seems wrong because it’s kind of putting. It’s kind of like a pipe dream. I think I don’t really know how to go about making my life become that, and I don’t really know what it can be that can motivate me to get to that point. You know me really well. So what does that? What do you see?

Scott

I always go back to the same thing. To me, it’s really simple knowing yourself. It’s clearing out all the blocks so that you know yourself and you can move forward in a direction. That’s why there’s always there’s so many choices available to you. Like left right, straight, backwards, up top. It’s all confusing because you don’t know which way you want to go, right, so it’s It’s understanding which way you want to go and what what is it that’s stopping you from? Understood? It’s basically asking questions. It’s spending some time by yourself, asking yourself questions right that there might not be answers for right now. But once you start asking those questions, they start appearing Whether you’re reading an article on all said magically, Oh, hey, I was just thinking about that, or you start talking to someone you bump into at Starbucks, and they’re like they start giving you some insight in things.

Carole

In doing research for this podcast, I did come across 10 questions that would help people who need some motivation and questions that you can ask yourself to help figure out why or why not. Why you are why you are not motivated. So one is what our recent accomplishments that make me feel proud and successful. I think if you’re able to look at the good side of your life and look and be grateful and look at the positive accomplishments that you have that that can give you some motivation to move forward. Have you had experience with that? Like when you’ve seen what kind of situations have you had, where you’ve had some accomplishments that helped to move you

Scott

forward? Well, I think everything I accomplish helps me to move forward because not only are they accomplishments, their challenges before there’s always sort of Am I able to do this? And am I able to take the idea that I have in my head set a goal and move it forward? And once I accomplish that, it gives you a sense of Yeah, I can do this, Then you can relate it onto new experiences that you’ve never done. But you go Well, I did that and this is similar to that. So maybe I can actually do this.

Carole

Okay, well, there’s some other questions that I think that I will I am going to be exploring in the next few months. Number two, What is the one step I can take right now to move closer to my goal. I guess the thing is, first I have to figure out my goal, and then I have to figure out the steps to it, which I guess is why planners are so important. People want to be able to figure out their goals and write down step by step, how to get there. I guess the thing that you could look at it, there’s different ways to look at your motivation so you can actually be focused on promotion, like you can see your goals as creating a path to advancement in a positive way. But you could also look at motivation as being How do I avoid mistakes? So the one thing is, if I did fail to achieve my goals, what would be the consequences? So you know, if if a marriage fails, you know, if it doesn’t work out, what will happen or, um, if I’m not able to earn enough money to pay my rent, what would happen? So that could be a motivation. But do you ever have that kind of a negative motivation or you more positive?

Scott

No. I’d lean on the positive side of things.

Carole

right Um What? Who do I want to be in the next five years? Who do you want to be in next five years? Scott?

Scott

I want to be taller and thinner and more wealthy. Really? Yeah, really.

Carole

So I think in five years I’d like to be able to travel. I’d like to feel to take you to Italy, to New Zealand, to India, to a lot of places. So what is the good advice that the 70 year old me will tell the 50 year old me? So I think that when I’m 70 years old, I want to be able to see this point of my life when I’m 50. As being a time when I’ve had a large amount of change in my life and being able to grow as person and to really like I would say, Carole, grow up and spend time thinking about who you are and your relationship with everyone in your life That would be a good one. What will people say about me when I die? These are all kind of negative. I like the ones that are more positive. If I could turn back time knowing what I know now, what will I do differently? Okay, I’m at the end of my motivation. Ah, discussion. Thank you for listening to this week’s podcast. You can reach us at ThisIsYu.com. Listen to us here on this is you podcast. Wherever you listen to your podcasts and find us on Instagram @ThisIsYuOfficial And @ThisIsYu Podcast. Thank you. Bye.

Scott

Thanks for listening, guys.

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