Welcome to the Swallow Your Pride podcast. I'm
your host, Teresa Richard. I'm a board certified
specialist in swallowing and swallowing disorders,
a mobile thieves business owner, and founder of
the MedSLP Collective.
This podcast is all about delivering the latest
evidence based practice to medical
SLPs everywhere.
Whether you're a new clinician seeking tangible tools
for treatment or a seasoned vet stuck in
a rut, my goal is to help ditch
the old school ways of the past that
no longer serve you or your patients, to
reinvigorate your passion for our field, to broaden
your knowledge about our scope of practice, and
to inspire you to practice at the top
of your license. So if you're listening, I
encourage you to swallow your pride, be open
and willing to learn because let's face it,
your patients deserve that kind of care. With
that, let's dive right in.
Just a quick disclaimer that all statements and
opinions expressed in this episode do not reflect
on the organizations associated with the speakers and
are their own opinions solely. Alright. Good morning,
Diane.
Good morning, Theresa. How are you? I am
wonderful. Thank you so much for joining me
today.
You're welcome. It's my honor.
Yeah. So tell the people a little bit
about yourself.
I'm an author,
and I gave up the literary life to
become my mother's primary caregiver.
And that journey,
which was something I had never thought I
could do, led me to write, it's a
guidebook cookbook for setting up and running a
dysphagia kitchen. Because
when my mother was diagnosed,
there was nothing that told me how to
do it. And, of course, the household is
thrown into a tizzy
because it's a big responsibility
for someone else's
health and healing.
So that's the journey that I went on.
I was encouraged by my mother's primary care
physician. He said, gee, your mom is doing
so well, and we
health care providers, we need tools to give
to our
patients and their caregivers. So you have the
skills to do this. Why don't you do
it? And that's how it started.
So I found out something, though, that being
a caregiver
taught me the caregiver's perspective. And it
where I thought I was going away from
my literary career, it opened up my heart
and my writing got better because it was
not I wasn't in my head as much.
I was in my heart, and I was
meeting a community of people, the community of
caregivers,
the community of health care providers, the SLPs,
the the dietitians,
they're fabulous communities. Instead of being isolated
alone in a room with my computer
and my research and my writing,
I had
people.
It was and so it turned out to
be
better for my health and my own writing.
You know? I became an independent publisher. And
for a long time, I was the only
publisher in the country of a line of
ebooks for dysphagia.
And then I wanted to reach a wider
audience, so I wrote the book that I'm
now speaking about, which was for a wider
audience. From the caregiver's point of view,
it's setting up and running a dysphasia kitchen,
and it's to avoid caregiver burnout. It's to
give the patient and their caregiver variety.
And
the single most important choice that anybody can
make in a dysphagia household is the nutrition
because it has the most direct effect on
quality of life
and mood
and feeling cared for.
And it's completely under the patient's control.
So I decided to write the book where
people could use it to adapt their own
kitchen
to a dysphasia kitchen
step by step, and it's the book that
I wish I had when my mother was
diagnosed.
Yeah. Yeah. Awesome. Thank thank you so much
for sharing all that. You know, it's it
was so interesting about one thing that you
said was when I wrote my first book,
you know, I wrote a book called So
You're Having Trouble Swallowing for for patients. And
what was interesting was I wrote it from
the perspective of the issues that I had
had with my son,
and it just it flowed out of me.
Like, so much of it just I'd say
two thirds of it came out super, super,
super easy because it was just from the
heart and my experiences. You know? And then
I had to go back and add in
more of the technical dysphasia language from being
an SLP, and
that part took me forever because it was
just so,
like, technical, and I knew that stuff. But
it was so much easier to just write
from my experiences as opposed to
the technical stuff. So I, you know, I
I completely
know what you mean. You know, mine was
sort of the reverse order of your experience,
but, like, completely understand exactly what you're saying.
If you Yeah. Recall,
the first time I was on your podcast,
you were discussing the fact that
I originally wrote this my mother's household was
she had decided to age in place.
She did have a health care facility that
she had paid for. She didn't wanna go,
and she asked me if I I would
be her caregiver, which I agreed to.
Then when I was on your podcast, you
described to me how what your schedule was
like, that you had a family member
that you had to make dysphagia food for
your son
and then make food for the family and
with a full time job. So
I structured my book to be
for the dedicated
single
person with dysphagia
for family and friends. And, also,
my recipes can be adapted if there's a
chef in a care facility that wants to
expand their repertoire or get some they can
use my recipes. And I
have the directions in the book of how
to scale it up if they have,
you know, more than six to eight people
if they need it for 30 or 40
or 50 or 200 people.
So and then the other use which people
don't recognize so much is when you have
a loved one in
a health care facility,
many of the facilities will allow family and
friends to bring food as long as it
conforms to the IDDSI
prescribed level. Yep. So my food, of course,
is prescribed
gone to the I give the directions for
a webinar for the prescribed IDDSI level so
that the family that's visiting a loved one
in a health care care facility can bring
approved food. I have a colleague
who was the head of long term care
at Aetna Insurance
for twenty years, and she visited health care
facilities all over the state of Florida at
every level.
And the single
most prevalent complaint that she heard was a
boring tasteless
food.
So when people lose interest in food and
they stop eating,
their immune system is affected, and they're more
prone to getting effect infections.
So the object is to keep the person
interested and excited about the food. And the
way you do this is partly its variety,
and partly
the first step in converting
to a dysphasia kitchen is to
make the menu, ask the person their 10
favorite meals,
then you know what you're cooking. That's where
you start. Alright. Let's, let's let's take a
few steps back here, Diane. I would love
to you know, I know that you've always
been passionate about well, not always, but since
your experiences you've been passionate about this, how
did this book exactly come to life? Because,
we're we're sharing this from you know, I've
always respected Diane's work. She always reaches out
to me when she has great projects going
on and and vice versa. We have such
a great mutual respect for each other's work,
and she invited me to write the first
chapter of this cookbook that she just released.
And I would love for you to tell
people sort of how this whole thing came
to life.
Well, when I decided I needed to reach
a wider audience,
I proposed this book idea
to the Mayo Clinic Press because
they have what I didn't have, which was
the ability to inform
well, here's what happened.
I teach and do lecture demos on the
AARP family caregiver support group. So I speak
directly to family caregivers.
I know what their needs are. So I
was
talking about the fact that there are forty
five million people in home health care in
The US.
And the woman who's the moderator, who's a
good friend of mine and a very talented
and brilliant woman, she said, Diane, it's forty
eight million.
And if you figure that
the percentage for dysphagia,
it's eight to twelve percent. So I figured
ten percent. That's four point eight million people.
Mhmm. And the food that's available in the
marketplace
is not
as good as the food that you would
make it. I mean, you cannot compare
it. So I realized there was a need,
and that was who I started to address.
Those the the family caregiver,
also professional caregivers because professional caregivers,
CNAs, who may be sent from an agency.
My mother had a long term care policy,
so we got to get back up
c n professional CNAs.
They are not allowed to cook.
They can reheat and serve a meal.
So my object was to get the the
meals. You find out the menu.
You
make a schedule for your best cooking day.
You get everything
your pantry is all set up with all
the ingredients you need so that you don't
have to run out to the store in
the middle of your cooking day. You do
your shopping, and then you prepare the meal.
Now you're integrating
the level of IDC from the beginning, and
I give an authoritative
webinar teaching how to incorporate the what IDDSI
is is the international
standardization
for
the thickness of the food to aid in
the swallow.
And everyone is given a prescribed ITZY level
when they're diagnosed, and your food has to
be to that level. So you have to
do it right. So then you make the
food. It's to the level.
And then what you do is you thicken
and you test according to IDDSI.
Then you divide the food into individual
servings. I store them in glass
with a lid,
and then you freeze them. But you mark
the food. You label
the food with the date it was created
and the use by date, which is I
give with the recipes,
and then you put it in the freezer.
So
by the time you've done a couple of
cooking days, you have a variety of entrees,
and then I have my own little specialty,
which I call the five five five.
You make five servings of protein, five servings
of veggies, five servings of carbs,
and you make different ones and you store
them
in zips that are labeled so that on
a evening,
when a loved one might not be as
hungry, they might want a weeknight meal, they
might want a light meal, they may not
want a full entree. You say,
mix and match. Here. These are the proteins
I have. Here. These are the carbs I
have. Here. These are the bits. What would
you like? And let the person have control
over the menu and how much they're eating
and how little they're eating.
Food is such a pleasure.
When the person has the choice over the
food,
their mood goes up,
and
they are
feeling cared for
because
there's a healing
power in food that's been prepared
with love. So what we say is food
is medicine. Food is love.
Yep. It totally is. Awesome. Thank thank you,
Diane. One thing you said there that I
I didn't wanna interrupt when you said that,
but I did not realize that CNAs cannot
make food. This is what when I had
as I said, my mother had a long
term care policy, so I could get we
had caregivers
in the house, but sometimes the agency would
send a CNA when we needed a backup.
It was covered by the insurance.
And we're told by the CNAs
that they are not allowed to cook. They
can do what is called light cooking,
meaning
food
reheating
and
serving.
So
with my
the little list that I give of the,
you know, the the routine that you do
when you convert the kitchen,
I have a little video
for food reheating and serving because when they
reheat, there's a way to reheat. You have
a little steamer
that goes on your counter, and it can
be
either
a stainless steel just a stovetop steamer.
But now there are many, many, many types
of appliances that have steamers. So a a
multi cooker, a rice cooker, a a an
instant pot. They all have steaming functions.
You put the dish that you've just taken
from the freezer
in the into the steamer, and you steam
for thirty minutes.
And at the end of thirty minutes, you
test with an instant read thermometer for a
165
degrees, and it has to have been at
a 165
degrees for
at least fifteen minutes.
The food is safe.
We like to present the food. We call
it dignity in dining.
We like to present the food either in
a pretty plate as they do in Asia
when I lived in Japan and I studied
this,
or
piping, where you take the food and you
pipe it into shapes. You can do that
before you freeze it, or you can do
it when you take it out so that
you pipe the the the broccoli, and it
looks like broccoli, and the carrots and so
that the plate
has a look to it. It's not just
a a bowl of puree.
And so we have that instruction on the,
my new website, which is
when readers have a question for me, when
I make a presentation and they have a
question, they can reach me. They can ask
me a question. And I'm gonna put up
little short videos that instruct
because there was so much material to put
in this book. And you asked me about
how the book came about. Mayo
Clinic
Press did a fantastic job, and they asked
me to have
the ITSA material
presented by SLPs. And that's why I invited
you to submit the chapter, and I had
one other SLP, Karen Scheffler.
And each approached from a different point of
view for the information of the caregiver and
the household.
And the experts
gave that
so that the reader could rely upon the
information as coming from a health care provider.
I'm a home cook. I presented the best
possible information.
But because I included
I've got easily 40 pages of scientific information
in this book
before I get to the recipes and all
the rest of setting up the kitchen.
So what I decided to do, because we
did not have room in this book for
another important thing in terms
of health and variety is the purees of
the seasons.
So I'm gonna put up on my website
little videos.
Each one is for a difference the technique
of the season
and the ingredients of the season, and this
is for variety.
I'm keeping up with the big trends in
the in the fine food world.
There you're not always stuck with the same
thing. I have holiday meals. I have specialty
meals. I have cooking for one. In other
words,
you can make your kitchen
at home
match
the personality,
the needs, the desires
of the loved one with this with the
swallowing condition.
Awesome. I I know. I think I think
the book came out awesome. You know, I
I'm obviously so proud of the work that
we put in, and I know, you know,
Karen and I spent a ton of time
on on our chapters. And and it was
it was
grueling is not the word. It was rigorous,
I would say, in the editing process with
the Mayo editors and and and that group.
And for that, you know, I appreciate that.
So it's one thing when you're going through
it, like, oh, you know, the the nuance
of every single word that's used and presented,
but I very much understand and respect that
process for what it is because Mayo does
have such a wide reach and a wide
net. So If they have a newsletter
and they have already put
the book out on their newsletter, which goes
out globally Oh, awesome. Their book is in
English. But the way
they edited, they are were absolutely top flight
professionals,
and they made sure
from their point of view, they could see
things that even as an author, I couldn't
see or I I, you know, they had
experts that they put in teams on the
book. They they really did a superb job.
I felt great because I was presenting
your information and Karen's information
for the mental comfort of families and the
people with the swallow disorder. They're getting the
best information, I think, that's available.
I I really felt I'm very proud of
of those chapters.
Yeah. Yeah. I am too. They they came
out great. The whole idea of using
the whiteboard
is important because
you always know what you have on hand.
You can go into the person with the
swallow disorder and say, okay, mom. In my
case, it was mom.
What do you feel like eating tonight? Well,
I'm not that hungry. Well, this is what
I have. I've got steamed fish. I've got,
you know, would you like some creamed spinach?
Or how about some steamed asparagus? With you
know, it's all there, and then all it
has to do is be heated up if
they're feeling like eating a light meal,
which I I thought that was a, you
know, a good idea.
Yeah. Yeah. Yeah. I I think it's awesome,
Diane. I I love and respect your work,
and it's definitely so so needed for for
patients with dysphagia. I tried to adapt
the practices of the professional kitchen into the
home kitchen.
So you set up a little puree station
on the counter,
and it remains there. It's out. It's a
it consists of a 3.5
mini food processor, 3.5 cups for one or
two servings of puree
or a good blender.
And that you will use multiple times a
day. So I give advice on how to
pick it, how to go and go into
a bricks and mortar store, look at
see what you like to use, see what's
the right size for your counter, see what
you feel comfortable with, you know. And I
say, I give advice on, you know, which
are the good ones and not. But that
you're gonna use several times a day for
breakfast, for lunch, for snacks, for, you know,
so and you're gonna wash it several times
a day. So it's it's
like the sous chef station in a professional
kitchen. I I adapted that as a principle
for at home. Yeah. Yeah. Yeah. It's it's
interesting. You know, as as long as I've
done this podcast, we've had a few different
speakers come on to the podcast that had
former previous, you know, chef life or had
cooking experience in a professional kitchen in the
past. And the tips that they give are,
you know, to some of us that work
with these patients every day, even, you know,
preparing food for my son, it's you know,
the tips that they give is, like, mind
blowing.
So I always appreciate when we have people
from other professions come in and and help
us with those. Well, I the country as
a whole is now becoming more aware of
the caregiver point of view. Yep. Yep. Because
the actor
director Bradley Cooper did a big
documentary on PBS about family caregivers.
It raised people's awareness because of the importance
of
maintaining the health of the person
who was in the at home medical environment,
you know, so that they didn't wind up
in hospitals. And they didn't wind up with
bacterial pneumonia, which is very hard to cure.
So what I say to
people when I when I do the lecture
demonstrations,
the caregivers
are responsible for someone else's life or death.
Because if you don't do it right, they
can choke to death. They can aspirate. They
can get you know, the downside
is that it can be life threatening. So
this is important, and now we're beginning to
recognize it, and we're caring about
the needs of the caregiver. The the
education
of the SLPs
and the
dietitians,
they educate the caregivers and the patients,
and then the patients
have the information
to transform the home.
You know? Yep. So it is a process
of awareness.
Yep. Yep. It really is. The piping is
fun. You can that's the other thing. I
say to the caregivers, I give them
a list
of pick the day that's light to do
your cooking.
In the beginning, it'll take you several days
of cooking to get the freezer stocked. If
you need help, don't be afraid to ask
for it. Let somebody else chop the onions
or, you know, peel the carrots or whatever.
If you make a mistake, you can fix
it. Don't get upset. You know? It's a
learning process. But the whole idea of when
you make the food at home, you're using
the other senses
of the person with the swallow disorder. And
I had this advice from a psychiatric nurse.
She said, we
like, they have the sense of smell. They're
smelling the food cooking. That you let them
see the veggies that you're using or the
the food when it's prepared before you begin
to modify the texture and
lasagna. I'm gonna, you know, puree this for
you type of thing so that you're engaging
their other senses. And then
the other thing that I think is very
important in some of the videos that I'm
gonna be putting up, my my new website
is just www.cookingfordysphagia.com.
It's not quite up and running yet. And
you can reach me, diane at cooking for
dysphagia dot com. I had a very eminent
speech language pathologist
locally here in Florida, which is my county
is ground zero for geriatric medicine in The
US. He said,
as long
as the guidelines are met for the safe
swallow,
it is alright
for the loved one
to join in activities
with family and friends
as long as you're observing the guidelines for
the safe swallow so that the person does
not become isolated and depressed eating alone all
the time.
So that's why I have in in one
of my little videos,
a game day buffet
where the family and friends can eat, but
also the loved one gets their texture modified.
So one of the things that I'm hoping
to do with all the health care providers,
when dysphagia
awareness month comes up in
June of every year, I'm going to suggest
David Fagan, who's an eminent SLP here, he
said that he would like it if
restaurants could have a designation
on the menu of a puree designation
because we have diabetic foods,
gluten,
free foods,
lactose intolerance foods, and he said that he
thought it would be great if there were
one or two dishes that could be pureed
and and brought to the table where they
could be thickened by the family and friends.
But the whole idea that
one did not have to be isolated from
the restaurant
because that leads to depression. You know? They
get depressed. They don't get to go everybody
else is going out and having fun, and
they have to stay home alone and eat
in the bedroom all by themselves. Yep. Yep.
Boring. Yep. Boring.
Yep.
Yeah. You're right, Diane. I mean, honestly, it's
a it's I would say probably was the
biggest issue with my son of, you know,
we would just never go out for a
few reasons, but also he could just never
eat, you know, what we were eating or
on the menu or just, you know? His
school does a really good job of taking
him. You know? They go on field trips,
and they make sure they take them to
places where the kids can get, you know,
mashed potatoes or they know it's a macaroni
and cheese that's very, very, you know, easy
to
to mash up very well. You know? And
I and it's it's interesting because I think,
you know, you're dealing with your mom as
a you're the caregiver for your mom. I'm
the caregiver for my son, but across the
lifespan, we all have the same needs. You
know? We all wanna do the same things.
We all wanna take our family members out
to eat. And, you know, I I commend
my son's school. They do a fabulous job
of of always trying to include him in
in social activities with with his peers and
and order the food that he can eat,
and it's it's tough. You know? There there
does need to be a lot more awareness
and a lot more guidance around it because,
you know, like, it's easy to just order
a side of mashed potatoes, but every kid
doesn't wanna eat mashed potatoes. Well, that's that's
why we were suggesting
that they have they have a couple of
dishes on the menu that are pureed, and
they could be a regular diet and then
for the vegans, you know, for the vegetarians
or vegans. But that would only be I
mean,
if the timing were right, you could bring
one of your meals from home
if they would puree it when you get
there. If you know? And then you thicken
it at the table. If
but or now they have wireless, you know,
like BlendJet blenders that you could blend right
at the table. But the whole idea is
to, you know, make it accommodating.
And,
that's why in the
game day book that I'm putting up, it
I'm gonna put up
the special occasion
meals,
with the instructions because
what I put in there in one of
them I have, the Japanese
they call it where it's a hot pot
where everybody's cooking in one. You put whatever
you want into a bowl of broth, and
then you spoon your
serving into your bowl, and that could be
pureed with so that the person could participate
in a in an activity where other people
were there. But they they're gonna
puree. They'll have a little wireless blender. They're
gonna puree and thicken their own. The whole
idea is not to become isolated.
You know? Yep. Yep.
Yep. So I think it's a question of
once people realize
we have the situation,
then they're willing to work with us. They
they've been willing to work with us. So
what I'm trying to do is maybe this
year,
because the health care providers are the ones
who have the the professional organizations
where they can make suggestions
like
that across a profession.
And when the restaurants see
become aware of this, then they can respond
to the influence of the health care providers.
You know? Yep. Which is better than just
one individual saying, gee, can I puree a
meal for so and so? You know? What
I really wanted to include was the whole
idea
of if you follow
the handout I gave a handout to you
that people could request and
have
where I outline the steps for the transformation.
I give you the setting up of the
puree station plus
the making of the what I call
it's the batch cooking.
Cook once, eat five times.
You know? Cook once, eat five times. And
then that goes from beginning to end. So
if you have that handout,
and then I put a little slideshow up
there
for
the tools that you would have for the
puree station,
what you would need. And then I have
additional tools for the kitchen so that
instead
of getting the diagnosis,
in my case, I had to research everything.
I had no idea. My sister who was
an RN
and a very highly educated woman, she used
to assist at open heart surgery. She said,
well, we can just give mother baby food.
Well, you cannot give mother baby food because
it doesn't have the nutrients for an adult.
You know? So even
health care professionals,
some of them need this. But, anyway, if
you follow from beginning to end,
you have a step by step introduction to
to transforming a home kitchen
to
what I call a dysphagia kitchen.
You're saving time.
You're saving money.
You're saving labor.
And when you make it yourself, you know
what's in it. There are many ways that
people get food now.
They have home meal service delivery.
They have ingredient delivery.
I'm not judging anything. I'm telling you, once
you you can use your own recipes, you
can use my recipes, you can get takeout.
But the trick is to prepare the food
and store the food, make it
dignified, dignity in dining. Make it look good
so that it's appealing.
So that's basically and as I said, I'm
gonna put little videos up for the little
questions of, like, how to use a particular
appliance, a a kitchen appliance,
namely
the other thing I wanna say is
I have named
the best
techniques
of cooking
for the dysphagia kitchen, and those are the
techniques which render foods moist and tender.
You do not wanna use roasting, you know,
heavy duty baking, heavy duty grilling because it
makes
particles on the food that are bad for
the swallow.
So, each one of those techniques
comes with
a set of ingredients of the season,
and that prevents boredom. You can look at
them in any order. You can adapt them
in the whole idea is variety,
so the patient doesn't get bored,
and then
versatility
so that the home cook can also have
the choice
and everything. So that's what
the way I've organized it is by when
you go through the seasons, you can go
through in order. Cooking for one, I have
a little video where you're somebody has a
desire for something and you're cooking for one.
I have
desserts, which is a big thing. Desserts are
a big thing, and there are not that
many available.
So you can pick and choose what, you
know, what you like and what you need.
And as I said, I'm I'm available to
consult. I'm available to coach. You can ask
me questions,
and I'll answer your questions. It's a it's
a question of
education.
It's it's it's caregiver and patient education. That's
what it is. Well, thank you, Diane. This
is this is a a great book. It's
such a great resource for anybody that's, you
know, starting out with their journey with dysphagia
or caregiving for somebody with dysphagia. It's very,
very thorough. Like I said, Karen and I
wrote the first few chapters of the technical
swallowing language, and Karen did an awesome job
with her chapter too. And then,
Diane, everything that you added and and the
whole Mayo Clinic team that, you know, jumped
in to do all the editing. So, do
you know where people can purchase the book
if they're interested? Or yeah. I'd like to
say one more thing about that. Those two
chapters
are critically
important for everyone to read
because it takes
the mystery
of IDDSI, and it
for example, in your chapter where you talk
about what are the questions a person can
ask if they've received a diagnosis?
It was an obvious thing that you put
there, but people don't think about that. The
caregiver has a lot of questions. So does
the patient. And your chapter
had all that. Then what are the tests?
What are the what are the best practices?
You answered all those questions. So by the
time the person gets done reading that,
they're more relaxed. Then they get the technique
of
here's the test. Here's the measurement. Here's how
you do it. And then
what we always do in my book, following
the Mayo Clinic practice, is we offer further
resources
so that the person who needs more in
I'm giving them the basics,
but I give them where they can get
authoritative information that can be relied upon. And
among the things are
every ethnic cuisine in the world
has IDDSI applied to it.
It's in multiple languages of the world. So
for the ethnic cuisines, you refer to itsy.org.
It has all the information and all the
videos posted up there.
The other thing that's very important is for
lower income families who need help. We give
them the the connection to dysphagia outreach.
For example, a refurbished
top of the line blender, which is very
inexpensive. But for lower income people to get
help, we want everyone to be able to
get the information and implement it.
Yep.
Yep. Awesome. Well, thank you, Diane. Oh, where
can they buy the book? Amazon
or
Barnes and Noble or any place books are
sold. You just either put the title of
the book or put my name in, and
it will come up. You can it's it's
widely available.
Yep. And I hope I hope that, I
dedicate this to my mother's memory. I do
this work in her memory because
I created this for her, and I I
know that she would love it if what
I created for her was of help to
others. It that's my memorial to my mom.
Oh, awesome. Thank you, Diane. Yeah. So the
title of book is Cooking for Dysphasia and
Other Swallowing Disorders, a 101 Delicious Recipes and
Techniques for Safe Easy Eating, and it is
published by the Mayo Clinic Press. So thank
you for all of your hard work on
this, Diane, and thank you for including me
in the project. I was eternally, eternally grateful
for that for that opportunity. So thank you.
Thank you.
And that's a wrap for this episode.
As always, thank you so much for listening.
If you'd like to download the show notes
from this episode, please visit swallowyourpridepodcast.com.
There you can also sign up for our
email list so that you'll never miss another
episode.
If you do like what you hear, then
please subscribe and leave a review on iTunes
or share it on social media with your
friends and colleagues because that is what keeps
these episodes
coming. If you'd like to be a guest,
share feedback, or request a topic to be
discussed on the show, please email podcast@TeresaRichard.com.
Thank you so much for listening, and we'll
catch you next week.