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Episode 5: Kristi Koeter
Manage episode 436755706 series 3596026
This week, Chez Hanny has gone international! I was lucky enough to have the opportunity to interview writer and journalist , 48 who is based in Texas, USA.
Kristi’s career has taken a number of twists and turns as she has navigated caring for her family alongside carving out a way of working that she loves.
You can find Kristi here on Substack where she has a wonderful page Almost Sated which she describes as ‘A space for growth-minded women who are done with diets and defining their success by their appearance.’
A little note from the author…
🎧 Making a podcast is a wonderful thing, but it is labour intensive and I do everything myself. This includes finding guests, writing questions, recording the conversation (sometimes with someone in a completely different time zone), editing, mixing, creating music and producing the episode itself.
This is why some of the episodes are only available in full to paid subscribers. If you love to listen and want to access all episodes past and future, support my work by becoming part of the Chez Hanny community:
This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit chezhanny.substack.com/subscribe
21 Episoden
Manage episode 436755706 series 3596026
This week, Chez Hanny has gone international! I was lucky enough to have the opportunity to interview writer and journalist , 48 who is based in Texas, USA.
Kristi’s career has taken a number of twists and turns as she has navigated caring for her family alongside carving out a way of working that she loves.
You can find Kristi here on Substack where she has a wonderful page Almost Sated which she describes as ‘A space for growth-minded women who are done with diets and defining their success by their appearance.’
A little note from the author…
🎧 Making a podcast is a wonderful thing, but it is labour intensive and I do everything myself. This includes finding guests, writing questions, recording the conversation (sometimes with someone in a completely different time zone), editing, mixing, creating music and producing the episode itself.
This is why some of the episodes are only available in full to paid subscribers. If you love to listen and want to access all episodes past and future, support my work by becoming part of the Chez Hanny community:
This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit chezhanny.substack.com/subscribe
21 Episoden
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