Creative Success = Financial Balance with Flexible Budget Plans As a creative individual, dealing with irregular income can be daunting. In this episode of From "Creative Passion To Profit", titled "How Creatives Can Budget for Regular Income," I, Mahmood, tackle one of the biggest challenges faced by those in the arts and creative world—budgeting. Have you ever felt the high of being fully booked and having commissions flying off the shelves, only to be met with silence and income droughts the following month? You're not alone. But here's the good news: with a little planning, you can smooth out those financial ups and downs. In this episode, I'll share three simple steps to help you build a budgeting system that fits your lifestyle and supports your creative ambitions. You'll learn how to determine your essential baseline expenses, create a financial buffer for quiet months, and implement a flexible yet simple budgeting method that allows you to thrive creatively and financially. You'll also have some homework tasks... Timestamped Summary: [00:00:00] Introduction to challenges of budgeting with erratic income. [00:00:58] Step 1: Determine your baseline expenses. [00:02:12] Step 2: Build a financial buffer for quieter months. [00:03:46] Step 3: Apply a simple, discipline-based budget system. [00:04:58] Homework: Calculate baseline expenses and track income. Mentioned in this episode: Training Training Training Find out more about Budgetwhizz Find out more about Budgetwhizz Budgetwhizz…
Podcasts, die es wert sind, gehört zu werden
GESPONSERT
Welcome to PDX Food Stories, a bi-weekly podcast for the food nerds, the restaurant geeks, and the farmers markets fanatics. Chefs and producers will share their stories, recipes, and tips for the tastiest experience in Portland.
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Summer Strawberries Preservation and Cooking Tips
1:06:00
1:06:00
Später Spielen
Später Spielen
Listen
Gefällt mir
Geliked
1:06:00In this episode we look at a summer favorite, the strawberry. While the early season berries have come and gone, long season strawberries will be at the market through the rest of the summer. Sarah Marshall, of Marshall Haute Sauces and the Preservation Pantry shares tips for preserving berries, and a great idea for eliminating food waste with her …
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Impact Strategist Amelia Pape and Wonder Root, Turmeric
1:06:00
1:06:00
Später Spielen
Später Spielen
Listen
Gefällt mir
Geliked
1:06:00Today on the show, impact strategist Amelia Pape. Full Disclosure, Amelia and I worked together for several years while she was running her mobile grocery store and her work began to impact the way I think about food, my access to food, and my privilege when it comes to the range of choice when it comes to what I choose to buy and eat. That said, t…
…
continue reading
The pear is the state fruit of Oregon, and now is the best time to try all the varieties grown in Oregon. Today on the show, Sarah and Dirk Marshall and I talk about pears, preserving pears and how chefs are using pears on menus across Portland.Von PDX Food Stories
…
continue reading
![Artwork](/static/images/128pixel.png)
1
PR Pro Samantha Chulick, and Kohlrabi.
1:00:00
1:00:00
Später Spielen
Später Spielen
Listen
Gefällt mir
Geliked
1:00:00Samantha Chulick, now currently head of PR for Portland's Stumptown Coffee, followed her passion for wine up the west coast. Before landing her last gig at Lane PR, Sam honed her skills writing about wine for Santa Barbara Magazine, and editorial work at Sunset Magazine, among others. Today she is my go to intel for places to eat when traveling thr…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Episode 6: Radicchio Seasonal Spotlight
28:00
28:00
Später Spielen
Später Spielen
Listen
Gefällt mir
Geliked
28:00This week, Sarah, Drik, and Mary take a look at Radicchio. This bitter chicory draws a polarizing reaction from the group. Sarah shares a unique preservation application, while Dirk and Mary discuss Portland's favorite way with Radicchio and ideas for cooking at home.Von PDX Food Stories
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Episode 4 Sarah Masoni of the Food Innovation Center and Cherry Tomatoes
42:00
42:00
Später Spielen
Später Spielen
Listen
Gefällt mir
Geliked
42:00Product Development Manager Sarah Masoni works with small Oregon consumer package goods brands to grow their business and trouble shoot just about every stage of getting a product from ideation to market. With 17 years under her belt at the Food Innovation Center in Portland Oregon, Sarah is creating new events for the community to embrace and cham…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Episode 3 Jenn Louis and Padron Peppers
39:00
39:00
Später Spielen
Später Spielen
Listen
Gefällt mir
Geliked
39:00Two-time James Beard Award Semifinalist, 2012 Food and Wine Best New Chef, Top Chef Masters contestant Jenn Louis recently published the Book of Greens AND transitioned her popular restaurant Lincoln in NE Portland into Ray, and Israeli eatery. Jenn discusses going from constant to judge in competitive cooking shows and her advice to young chefs lo…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Industry PR and Marketing Maverick Lindsay Strannigan, and, Cherries
48:00
48:00
Später Spielen
Später Spielen
Listen
Gefällt mir
Geliked
48:00PR and Marketing Consultant Lindsay Strannigan started her popular food blog, Rosmarried after some gentle encouragement from her husband. Her unique writing and photography style landed her one consulting gig after another. She quite her corporate job in 2013 and launched Strannigan and Sons, a full time PR and Marketing consulting firm focused on…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Marshall's Haute Sauce and Daikon Radish. Portland. Food. People. Stories.
42:00
42:00
Später Spielen
Später Spielen
Listen
Gefällt mir
Geliked
42:00Sarah and Dirk Marshall started their boutique hot sauce business, Marshall’s Haute Sauce out of their Portland kitchen and began selling at the Portland Farmer's Market, where you can still see them every Saturday during the summer season. They discuss build their space in the Portland food community, from the farmers they source from, the chefs t…
…
continue reading