Latest / Cookbook Love Podcast / Episode 376: Running the Race of Writing a Book with Running Coach & Author Michele Pettinger

Transcript

Episode 376: Running the Race of Writing a Book with Running Coach & Author Michele Pettinger · Cookbook Love Podcast

0:02
You are listening to the Cookbook Love podcast with Maggie
0:05
Green, episode number 3 76.
0:11
Welcome to the Cookbook Love podcast, a podcast that celebrates cookbook readers,
0:16
buyers, collectors, writers and clubs.
0:19
And now your host cookbook author, culinary dietician, and cookbook
0:23
writing coach, Maggie Green.
0:31
Hi everybody.
0:32
Welcome back to another episode of the Cookbook Love podcast.
0:35
How's everybody doing today?
0:37
As always, hope you are all doing well.
0:40
Things are going great here in Kentucky.
0:42
We had a quite a snowy start to our week this week, but today the
0:48
sun is out, it's 50 degrees, the snow is gone and is really kind of
0:55
unusual to have a snowfall like that.
0:58
This time of November, but I thoroughly enjoyed it.
1:02
Working from home, doing my writing, spending time in my cook, in my
1:07
kitchen, and all the cozy fields related to, um, having snow on the
1:13
ground and not having anywhere to go.
1:16
It was very fun.
1:17
And embracing the season of the fall and heading into wintertime, of course,
1:23
the holidays, cooking, shopping for ingredients, all the things that we talk
1:29
about here on Cookbook Love podcast.
1:32
I received a great piece of mail this week, a cookbook from a cookbook
1:39
author that learned how and decided to publish based solely on what she
1:47
learned from listening to the podcast.
1:51
To me, that is the most amazing thing when we.
1:56
Take information that we have and we make a conscious decision
2:00
to say yes to a project that we want to do, and we do it with a
2:07
valuable podcast like Cookbook Love.
2:10
I think it's incredible, uh, what value and information is out there for
2:16
us to use to make our lives better, to live a brighter, better future.
2:23
And to me, what I've learned so much over the years is that a lot of it just
2:28
boils down to a decision and to let what we want, the desire to have that
2:35
whatever it is, be greater than fear.
2:39
And it's not always desire for a thing that's greater than
2:44
fear or desire to publish.
2:46
That's greater than fear.
2:48
It's the desire for a deep feeling of love and appreciation.
2:54
That is always able to overcome fear.
2:59
The things don't overcome it.
3:01
The emotion that we feel in pursuit of that overcomes it.
3:05
And I know that this author and a great love for her family, her grandmother,
3:11
their recipes and that love for that, and the person of her grandmother overcame any
3:18
fear that she had and she did the thing.
3:21
So maybe in the future I'll have her on the show talk a little bit about, um,
3:27
this opportunity that people have to do the very same thing and that we're
3:32
often just limiting ourselves by letting fear be greater than the desire to, uh,
3:41
feel, love and appreciation for whatever it is that we want to share in a book.
3:47
So today on the show, I'm excited to have another example of someone who
3:53
learned about cookbooks and cookbook writing through a program of mine
3:59
called Get Paid to Get published.
4:01
Her name is Michelle Pinger.
4:03
She's a certified running coach, fitness nutrition specialist and
4:08
functional nutritional counselor as the owner of P three running.
4:13
Michelle Blends, um, co run coaching with nutrition education for athletes
4:20
of all ages and helps them understand how food supports performance,
4:26
recovery, and long-term wellbeing.
4:29
But before we dive in, I do want to let you know that I have a
4:32
free resource for you today.
4:35
If you are a food nutrition or culinary pro, and you want to share your
4:39
expertise in a published cookbook, one thing a traditional publisher
4:43
will want from you is your platform.
4:46
What is your platform?
4:48
And they're gonna want you to tell them about your platform.
4:53
Your platform is basically your visibility in the marketplace.
4:57
So if you would like some guidance on what a platform is, why you
5:00
should have one, and some tips on building one, head on over to
5:04
cookbook writers academy.com/platform.
5:08
The link is in the show notes for a complimentary checklist and download
5:13
all about building your author.
5:16
Platform.
5:18
Okay, so back to our conversation today with Michelle Pinger.
5:22
In our episode today, we talk all about Michelle's journey from idea
5:27
to publication of her brand new book, the Young Runner's Guide to Nutrition.
5:33
Michelle discusses with us very openly how she shaped her concept
5:38
that connected her nutritional science background with workable recipes.
5:44
She talks about why she wrote this book for young athletes,
5:48
their parents and coaches.
5:50
She shares a lot about her writing process, the resources and people
5:54
she leaned on the systems that she built to help her stay organized, and
5:59
she shares insights about building a platform and not letting social media
6:05
metrics distract you from your mission.
6:09
So whether you're a runner, a cook, a baker, an athlete, or an aspiring
6:13
author, Michelle's story is a powerful reminder that writing a book is a
6:18
race built on one day, one habit, one recipe, and one chapter at a time.
6:25
So without further delay, let's dive into this interview with Michelle Pinger.
6:31
Hi Michelle.
6:31
Welcome to the Cookbook Love podcast.
6:34
Hi Maggie.
6:35
Thanks so much for having me.
6:37
You're welcome.
6:38
Really, this is really exciting.
6:38
Yes, it's exciting to have you here for many reasons.
6:41
But before we get started, why don't you tell everybody a little bit
6:44
about who you are and what you do?
6:47
Uh, I'm Michelle Pinger and I am the, the founder of P three running.
6:53
And we're a collective of coaches that specialize in run coaching
6:58
and nutrition coaching, and we work with runners of all ages.
7:03
And, uh, I am a lifelong runner myself.
7:08
Uh, when, on my first run when I was 12 and grew up with running in the
7:13
household, my dad was the high school track and cross country coach, and I, I
7:20
found marathon running in my twenties.
7:24
And then, um, I ran my first ultra marathon when I was 40
7:28
and I'm still training and, uh.
7:32
Running and events and coaching.
7:36
Great.
7:37
Let's talk a little bit about this, a little bit more in depth.
7:41
Okay.
7:41
Uh, running and exercise and what you do as a coach for people of all
7:48
ages, not only related to running, but related to their nutrition.
7:52
I'm curious about that and the kinds of things that people need help with.
7:57
So, uh.
7:58
I've been coaching adult runners around nutrition, uh, since 2012,
8:05
and a lot of it is, uh, strategic, uh, fueling around their workouts.
8:12
That's a lot of times where we start like, what is your, uh, pre-run breakfast?
8:17
How much time are you taking to let that digest?
8:21
How long is the run?
8:22
How you know, how much hydration are you taking with you?
8:26
What and how often are you fueling during your run?
8:31
And then also looking at, you know, post run.
8:33
What, uh, what fuel are you taking into aid in recovery?
8:39
So that's one piece.
8:41
And then, uh, I also work with athletes that wanna look at the, the
8:45
big picture from, you know, what am I doing throughout the entire day?
8:50
Uh, what, what does it mean if I'm having a rest day?
8:53
What does it mean if I have have a heavy.
8:56
Workout day and helping them fine tune based on what their food likes
9:01
and dislikes are and other dietary restrictions that they might have.
9:07
Yeah.
9:07
When an adult decides they want to start running, uh, is it important that
9:12
they look at nutrition first or are there other things they wanna consider?
9:17
I think, uh, new, new to running.
9:21
Uh, the first thing is a, a good pair of shoes and going to a specialty run
9:25
store to get fitted in the right shoe and, uh, getting the right gear for your
9:31
climate and, uh, you know, just getting out the, getting out the door and moving.
9:38
And then, but then as they progress, you know, once your runs become
9:42
longer than a half hour, hour, then nutrition definitely plays a role.
9:48
Yeah.
9:49
Yeah.
9:49
And I think that.
9:51
It can be fine tuned for sure.
9:52
Like you said, a part of the whole strategy of running, but you make
9:56
an important point that people that want to get up and move and run,
10:00
getting out the door is probably one of the biggest barriers.
10:05
Yes.
10:06
And it looks that the motivation looks different for everyone.
10:10
Uh, I think that especially post pandemic that, uh, run communities are very
10:18
popular right now, whether it's through your local running store or trail group.
10:24
People really appreciate having that friend to meet on the road or the
10:28
trails and have their social time, uh, connection time with, with other people.
10:34
Yeah.
10:35
Turn it into a social event.
10:37
I had a, my daughter trained for a long run and that's exactly what she did.
10:42
And it did help her in terms of just accountability too for the length of
10:47
the run they needed to do, the training they needed to do, you know, and
10:49
she got to know people in the group.
10:51
And I think also if you're running in a climate where it's, uh, seasonal
10:55
and the daylight changes based on the seasons, I think she went through
10:59
periods of time where it was maybe dark in the evening when they were
11:01
running or it was getting dark.
11:03
And so, um, that whole being with the group was something that I know
11:07
is very valuable to her and probably to the success of her running.
11:11
So, um, I love that you are helping people do that.
11:14
And I think that I've often heard that running is one thing that
11:18
other than getting out the door and getting the shoes, it is a pretty
11:21
low barrier to entry for most people.
11:25
It is.
11:25
Absolutely.
11:26
And, uh, you, you can do it anywhere That's, you know, like
11:31
when we travel, I love that.
11:32
I just, as long as I've got, you know, one kit and a pair of running
11:36
shoes in my suitcase, it's a wonderful place to explore a new city.
11:40
Yeah.
11:40
Uh, stay active while you're away from home or your normal routine.
11:45
Yeah.
11:45
That's great.
11:46
That's great.
11:47
So some of our listeners may be wondering why in the heck.
11:51
Michelle is on the Cookbook Love podcast, talking about running, but, uh, there's
11:56
a reason your book, the Young Runner's Guide to Nutrition, um, has a connection
12:01
to this podcast and us to each other.
12:04
So I want you to maybe explain a little bit about that and then we're gonna dive
12:08
into talking specifically about the book and, um, it's, um, unfolding in its life.
12:14
And I know you got a lot of great tips for people that want
12:16
to write a book of their own.
12:17
So tell us a little bit about, uh, the journey up from the idea
12:22
to, um, how you're here today.
12:26
Sure.
12:27
So, uh, my idea for a cookbook probably started 10 years ago, and at that time
12:35
I was, you know, I was coaching adult, um, runners and I thought, I wanna write
12:40
a cookbook to support them, but I really would get in the weeds of, uh, because.
12:47
You know, writing for the adult male or the adult female, it's this,
12:52
it's such a broad audience, right?
12:54
And at that time, I didn't have the tools to kind of narrow my focus.
12:58
And so, uh, it just, it was something, the idea was there, but I didn't really
13:03
know who and what it was going to be.
13:06
And it would get put on the back burner.
13:08
And then fast forward a few years, the pandemic, uh, hits.
13:13
And, uh, I had an accident that took me away from running for a while.
13:18
And with the extra time, the, the cookbook came back to forefront of mind.
13:23
And I discovered the Cookbook Love podcast, and I started
13:27
listening on my walks.
13:30
And I was just, you know, I took in, uh, do you wanna do traditional publishing
13:36
or something hybrid or self-publish?
13:39
Uh, do I wanna, uh, hire an agent?
13:43
Recipe writing?
13:44
All of it was there and I kind of just let it start absorbing
13:49
and I wasn't in a hurry.
13:50
So I was able to just kind of let it organically come
13:55
to me what I wanted to do.
13:57
Um, it definitely inspired me to, yes, I wanna like, seriously
14:02
start going down this road.
14:05
And, uh, was also introduced to, um, the get paid to get published program.
14:11
And I thought, okay, this is a perfect time for me to dive in this,
14:16
into this and start exploring more.
14:18
And that program was integral in.
14:24
Me finding who I was writing for and a few different things were happening.
14:30
You were challenging us to narrow our focus.
14:36
And so that was happening.
14:39
My daughter decide, she grew up playing club soccer, but she decided to, um,
14:46
change to running for her school.
14:49
Um, and initially she was schooling from home during the pandemic, so I
14:53
was seeing how she was eating before she'd leave for her afternoon run.
14:58
And then I saw her transition back into school and the challenges that
15:03
she had in fueling properly during a school day to support her run in
15:08
the afternoon that was happening.
15:12
The, uh, the coach of her team invited me, uh, for a nutrition talk, and I
15:18
don't know if it was during that talk or right after I had that light bulb moment.
15:23
So this, this is who I wanna write to and for, I want to give these
15:29
kids a platform of tools from which they can launch into, um, hopefully
15:38
a healthy, long adult running career.
15:41
And, uh, yeah, so that's, that's how I kind of came to concept.
15:48
Yeah.
15:49
So what clicked for you then, or what changed once you realized that we
15:54
truly can't write a book for everybody?
15:56
That it was okay and it was safe, so to speak, to narrow
16:00
that down to young runners.
16:02
What happened as a result of that decision?
16:05
Everything started to flow.
16:08
The whole process, um, became easier.
16:12
And I, uh, so then really once I narrowed it was, it was about starting
16:18
to work on the proposal, right?
16:20
And so, and I was using your template for writing the proposal.
16:25
In addition, I was looking at, looking at, um, I had kind of
16:28
had my ideal publisher in mind.
16:31
So I was also looking at what are their submission guidelines, what
16:34
are they gonna be looking for?
16:36
Um, the competitive titles, uh, section.
16:40
While at first it felt daunting was also a really important part for me
16:46
in, in getting my concept down because.
16:50
I really could see what was out there, how my book was different, what gaps
16:55
there were, how I could fill those gaps.
16:58
So, uh, I really enjoyed the whole proposal writing process, but I
17:03
have to say that I had a really good, uh, template to start from.
17:08
Yeah.
17:09
And I think the competitive analysis part is important.
17:12
And I often, you know, we talk about this, that people are like,
17:16
well, why should I write the book then if there's competition?
17:18
I said, actually that means that there's, it's a, makes it more marketable.
17:22
It's a marketable topic, it's a commercially viable topic if
17:25
there's already books published.
17:27
But the purpose of it is to position your book in that space.
17:31
And so you choosing young runners and focusing on the, you know,
17:36
the Young Runner's Guide, I think it does a few things.
17:39
First of all, it's not young soccer players.
17:41
It's not, you know, young basketball players.
17:44
It was.
17:45
Runners and young.
17:47
I think we eight.
17:48
What was the age range?
17:49
Maybe, I guess you high school.
17:53
Late, late elementary school, right?
17:55
Like 11 to 18.
17:58
Yeah.
17:58
But also into college.
17:59
Yeah.
18:00
My, my daughter's running in college now and she cooks out of the book and yeah.
18:03
Um, she has teammates that do.
18:05
So, uh, you know, I think that middle school and upwards.
18:11
Yeah.
18:11
Yeah, yeah.
18:12
And then, you know that, so that, that narrowing of it, things do start to flow,
18:16
but you were able to position your book in that space and then, uh, you know,
18:21
all the things that go along with that.
18:22
Why you're a great person to write this book, why you wanna write this
18:26
book now, why it's relevant now, and then all the things about, you
18:29
know, what's, what's in your book.
18:30
So once you got your proposal written, what happened?
18:35
So I, uh, I had kind of, I had my top publisher in mind and I had.
18:45
So Velo Press, I've had their books on my shelf, uh, for, for years.
18:52
And they are, they're in the space.
18:55
They're in the endurance running space.
18:58
And I thought, uh, this is, this is who I would love to publish the book.
19:04
I had other publishers I was looking at too, but also because my first
19:08
choice was to do traditional publishing and to not go through an agent.
19:13
Uh, I also knew that Velo Press took unsolicited, uh, manuscripts.
19:19
So the other publisher I sent, I sent the proposal off to them first.
19:24
It was almost like I needed to practice hitting send.
19:29
Yeah.
19:29
It's like, okay, I think I'm ready.
19:31
I'm gonna hit send, see what happens.
19:33
And I got a no from them.
19:36
And I was like, okay, well, you know.
19:38
I'm gonna send it off to Velo Press and you know, you get the, the
19:42
email that they received it and I think it was only two weeks later.
19:47
Nice.
19:47
I got an email that they wanted to publish the book.
19:50
Nice, nice.
19:51
Yeah.
19:51
And um, I always say in order to get one contract, we have
19:55
to pitch it least one time.
19:57
Um, we can't sit on our ideas and sit on our proposals.
19:59
They have to get out there.
20:01
And it's so great that you had the courage to do that, not only once but twice to
20:06
get your deal and that you were able to do it without an agent through knowing.
20:10
If you look at what they want you to send and you speak their language and
20:14
send them what they want it and increases your chances greatly of getting the
20:19
email back that says, send me more, or We'd love to work with you, or
20:22
whatever the nature of that email was.
20:25
So tell us a little bit about what happened then, because sometimes what
20:28
happens when that email lands in our email box and then we're tasked with contract.
20:34
Writing a manuscript, you know, a lot of other things have
20:37
to unfold to get to the book.
20:39
So let's talk a little bit about that part of your journey.
20:42
Sure.
20:43
So, um, yeah, the, you're right that initially it was like getting
20:48
the contract signed and then getting, uh, the deadlines in place.
20:52
How much time I had to write the book first.
20:55
How much time did they give you?
20:56
I had eight months.
20:58
That's good.
20:59
There we go.
20:59
Yeah.
21:00
Or yeah, six to eight months.
21:02
It was, uh, March to October.
21:05
So, um, uh, so then
21:13
my first assignment was, uh, the first chapter they wanted to see.
21:18
I had, you know, three to four weeks to, to produce that and.
21:23
So I got that submitted, and then after the first chapter, I had the
21:27
option of I could turn in a chapter at a time, or I could wait until the,
21:32
uh, the full manuscript was done.
21:34
And initially I thought I would go chapter by chapter, but then the more I
21:38
wrote wrote, the more I realized that, okay, I'm in chapter three now and I'm
21:44
gonna wanna change this in chapter one.
21:46
And I'm really glad that I waited until I had the full manuscript
21:50
until the next submission.
21:53
Yeah.
21:53
And also, I, I guess I can bring up recipe writing.
21:58
Sure.
21:58
Now.
21:59
Yep.
21:59
Uh, because I was, the recipe piece was, felt daunting.
22:05
Uh, and, uh, so through your podcast, uh, I was introduced to
22:12
a woman, Cynthia Nims author, um.
22:16
And found out that she was, were actually neighbors, so, and she, uh,
22:21
I know did some, does some consulting around recipe develop, recipe
22:25
development and that sort of thing.
22:26
So I just reached out to her and we met, I think over the phone.
22:31
Uh, we had coffee and she helped me, um, helped produce my style
22:37
guide and, um, just gave me tips on recipe writing and kind of just
22:43
helped me start down that road.
22:46
And I can't say enough how important that style guide was.
22:54
Again, I didn't wanna do it, but if I hadn't painstakingly gone through
22:58
the process, when I got into the, the nitty gritty of the recipe writing
23:04
and development, it would've been.
23:07
Much harder.
23:08
Harder to, to execute.
23:10
Yeah.
23:10
Because I did bring in, um, two other recipe developers to help me.
23:17
And, uh, one of those, um, we'd worked, she supported me in my
23:21
nutrition business for a long time.
23:24
Wonderful Cook.
23:25
I knew exactly what I wanted, uh, but I needed help with
23:29
the development of, of that.
23:31
And so, um, I had two people that jumped in on, uh, you know, I kind of gave them
23:37
projects that were in their expertise.
23:39
Yeah.
23:40
And so I had a style guide to share with them.
23:42
I had, this is how I want the recipe written to share with them.
23:47
Yeah.
23:47
And that ensures, um, with the style guide that, you know, everything is
23:51
consistent across the, uh, people on the team that are working on
23:55
the recipes, how things are worded.
23:58
The terminology you use, maybe brands that you use, brands that you don't
24:02
use, uh, because you want it all to be in a voice, your voice that is,
24:07
um, consistent throughout the book.
24:08
So yeah, I think it's a really important tool.
24:10
And you know, now, Michelle, for anything you do in the future, you always have that
24:14
style guide now created and uh, you can, I don't know if you did, but you probably
24:19
turned it in or gave it to your editor when they were going through the book.
24:23
That way they knew, you know, what you used from your perspective.
24:27
You might've even had a style guide from the publisher, but then the two work
24:31
together to, uh, create the finished product and to be a guide for the way
24:36
things are from both perspectives.
24:39
Right?
24:39
Yeah.
24:39
Right.
24:39
Yeah, it's really important.
24:41
Yeah, that's great.
24:42
Yes.
24:43
And the, so the other piece to that were my recipe testers.
24:48
Uh, um, again, I believe it was Cynthia that helped me with, um.
24:54
My document that I sent to my testers, uh, everything that I was
24:58
looking for them to comment on.
25:01
Mm-hmm.
25:01
And, you know, going through, you know, having four or five testers testing
25:07
all of the recipes was really helpful.
25:10
Yeah.
25:11
Yeah.
25:11
And I think that it definitely is helpful and being sure that people get
25:16
results in their kitchen that you're happy with and that they're happy with.
25:21
Especially knowing that, you know, if they're young, young people doing
25:26
this book, um, if their parents are helping them, that people can get
25:30
good results with the information that you, uh, provided to them.
25:34
So what was it like managing all these different parts of the project?
25:38
From the manuscript development to the recipe development?
25:41
The testers are, know things are going out and testing.
25:44
Didn't, I don't think you, you know, photos, um, in the book.
25:48
Um.
25:49
Illustrations or working with anybody else, uh, what did that feel like
25:53
as the author from that perspective?
25:56
Uh, you know, in, uh, best case scenario, maybe I would've had, you
26:02
know, photography with the recipes.
26:05
But the style of book that the publisher wanted it to, wanted it to be more on the
26:11
ed, you know, that educational side than, um, they didn't wanna do the, you know,
26:17
they were just going with black and white.
26:18
So I was willing to, you know, give that.
26:23
Give that up and that fit the style of books that, that you are used
26:27
to seeing them publish, right?
26:29
Right.
26:29
Yes.
26:30
Yes.
26:30
And I think that's important to point out because sometimes we do
26:33
in a certain space have a publisher in mind, but the style of book that
26:37
they publish is pretty much generally the style of book that they publish.
26:42
And you do wanna be sure that your, uh, book fits with that.
26:45
And I've seen, um, books similar to yours written in the health space
26:50
related to maybe blood pressure or preventing heart attacks.
26:55
And, um, it's a very similar type of thing.
26:57
It's a more information heavy book with recipes in the book, not necessarily
27:01
based on, uh, photos and things like that.
27:04
Mm-hmm.
27:05
Yeah.
27:05
Yeah.
27:05
So I thought when I saw it, I thought it, it fit perfectly
27:08
with the topic that you did.
27:11
Thank you.
27:12
Yeah, yeah, yeah.
27:14
The, the index, uh, I don't, I, I wanna mention this because, uh.
27:21
You know, you have to lean into the expertise of your
27:23
editor and and your publisher.
27:26
But they didn't initially have the recipe index in there.
27:30
And I pushed, I pushed for that.
27:33
Yeah.
27:34
I said, we cannot have 52 plus recipes and not have it indexed a hundred percent.
27:41
Did I tell you the line that Ethan from the Joy of Cooking always used to say,
27:45
he said, you could have the meaning of life in your book, and if it's not in
27:49
the index, no one's ever gonna find it.
27:52
And it's true.
27:52
If you've got 52 recipes and it's not in your index, people
27:55
won't be able to find them.
27:57
Some people use the index as the way to enter the book, believe it or not.
28:02
So a hundred percent, yeah.
28:04
I'm glad you advocated for yourself.
28:06
Yes, yes.
28:08
Yeah.
28:08
I think that brings up a good point.
28:09
I mean, you can't be afraid to.
28:11
Advocate either.
28:13
Right?
28:13
And that's, you know, if I were talking to, um, another writer, aspiring
28:18
writer, it's like, don't, yeah.
28:20
Don't be afraid to advocate for yourself because ultimately in the
28:24
end, who you're advocating for is your book user, the reader of the book,
28:28
and you're advocating for the book and the quality of the book, right?
28:32
And, uh, we do want to keep those two groups, you know, the book and the
28:37
reader in mind because you want their experience of the book to be, uh, what
28:42
you designed it to be in writing it, and to really be a tool that they can
28:46
use to set, you know, reach all the goals that you set forth in the book.
28:50
You know, strategically planning their, um, their practice, what they're eating.
28:56
Um, and then from a, you know, parental perspective, like what you
28:59
might look for if your son or daughter is, you know, doing ath uh, running
29:03
and, uh, what the risk might be.
29:06
You know, all the things that you set out to do, um, the index.
29:10
I think often, even more than the table of contents is the juicy part of the book.
29:15
Um, right.
29:16
Yeah.
29:17
Yeah.
29:18
So, uh, I encourage people, if you're listening and you haven't really
29:20
approached a book or a cookbook, a book like Michelle's in that way to start
29:25
from the back and work your way forward.
29:27
I think sometimes it's kind of fun to look at a book from that perspective
29:31
and look at all the different categories in the index and, um, just
29:36
see the breadth of knowledge that an index can really unfold for us.
29:41
Sure.
29:42
Yeah.
29:44
So you turned in your manuscript and they're working on the index and Yeah.
29:49
Um, yeah.
29:50
And then the editing, you know, and then it's waiting.
29:54
Yeah.
29:55
Waiting to get the, the red marks back.
29:57
Yep.
29:58
And, uh, then going through, uh, I feel like we went
30:02
through two rounds of editing.
30:06
Yep.
30:07
So let's talk about that process because you've put your heart and soul, no pun
30:12
intended, into creating this manuscript.
30:14
You send it to them, they send it to the editor.
30:17
And when you're, you're right when you get it back, it's called a red line copy.
30:20
It's full of red barks.
30:22
What was your first reaction and response to that?
30:27
Uh, it actually wasn't, uh, I think I had worst case scenario in my mind, and it
30:34
definitely wasn't worst case scenario.
30:36
It was all, uh, you know, for, for the most part it was everybody wants to
30:43
produce the best product possible, right?
30:46
So every red bark was, uh, meant for, um, the best final product.
30:53
And so I looked at it that way.
30:55
Yeah.
30:56
Yeah.
30:57
And I think two rounds sounds about right.
30:59
You, the first one is really probably the heavier one, the second one
31:03
may be a little more fine tuning.
31:05
Um, did you get to see it again once the book pages were designed
31:09
or was that part of the second one?
31:10
Yes, yes.
31:11
Yeah.
31:11
Mm-hmm.
31:11
Yeah.
31:13
Yeah.
31:14
And yeah.
31:14
And then, and then there's that day you have to, uh, you have to let it go.
31:21
Me too.
31:23
They say no more.
31:24
Right, right.
31:26
Yeah.
31:26
And uh, so one other interesting part of the, the writing process was that
31:32
this was not planned, but happened and we ended up moving during the
31:39
writing process, and I thought.
31:42
Uh, there's no way I can be involved in this move and make sure I
31:46
meet the deadline of this book.
31:48
And so my husband and I talked and I went on just like a four day writing retreat.
31:54
It was like, it doesn't have to be expensive.
31:55
I just need to be away from everything.
31:58
And I got a studio 30 minutes from the house in the Santa Cruz mountains
32:04
and locked myself in there and wrote, and then ended up doing that one
32:11
more time before the end of the, uh, end of the writing process.
32:16
And if I were to, if I were, when I write another book, uh, I will do
32:21
that too, just because it was the most productive and creative time and uh,
32:27
something that worked really well for me.
32:29
So I was happy to have, have learned that through the process.
32:33
Yeah, that's great.
32:33
And to go by yourself and, um.
32:37
Lock yourself in, so to speak, is a courageous thing to do.
32:41
But often, you know, everybody's got different, um, environments
32:46
with which they thrive and write.
32:48
Some people can write in the middle of complete, you know, chaos moving.
32:54
They, that's like where they thrive.
32:56
Uh, heard stories of moms writing books on legal pads, sitting at
33:02
kids' swim practices, you know, and that was their time to write.
33:06
Sure.
33:06
Especially swim, meet, swim practice.
33:08
It's like, I know I'm gonna be there and she's, I'm gonna be
33:10
indoors, so I'm just gonna write.
33:13
Then uh, people going on solo retreats, people just showing up
33:16
daily at a quiet time of their day.
33:19
And I think you bring up an important point that we need to know what we
33:23
need and it's not always what other people have told us they need, but we
33:29
can find the best way that we can be.
33:32
The most productive, especially at manuscript stage when you're
33:35
under deadline and under contract to turn into them and meet the
33:40
deadline that they've, uh, set forth.
33:44
Absolutely.
33:45
Yeah.
33:46
So you went on again then.
33:47
Was that during, uh, the, the writing also not the editing phase, right?
33:52
Yes.
33:52
It was right before the turning in the.
33:57
Final manuscript.
33:58
Did you go to the same place?
34:00
Uh, I went to the same town, different studio.
34:03
Did you pack some food or did you cook, or what did you do for meals?
34:06
Um, you, I, uh, brought my own food and Yeah.
34:10
You know, they all had, you know, a little, at least a
34:12
little mini fridge and yeah.
34:15
Toaster oven.
34:16
Yeah.
34:16
And, and did you, did you run and write and nourish yourself
34:21
and that's what you did?
34:22
I did do some, some running, yeah.
34:24
Too.
34:25
Yeah.
34:26
That's great.
34:27
Yeah.
34:27
No, I think it's important.
34:28
That's a good tip for people to know that, um, you know, sitting in
34:31
your house every day getting out the notebook just might not be the answer.
34:35
And in particular, if you're at a time, like you said, if you're moving,
34:38
that you knew you had to get away.
34:39
Right.
34:40
And communicating with people who are around you and your
34:42
support team, so to speak.
34:44
Here's what I need to get this book finished.
34:46
Right?
34:46
Yeah.
34:47
Yeah.
34:49
So let's talk a little bit about the systems you built.
34:51
You said you built some systems for organizing your
34:53
recipes, doing the research.
34:55
Versions of the draft, right?
34:56
I think some of these things that we don't always talk about when we talk
35:01
about writing a book that are so important for keeping track of what you're doing.
35:08
So I'd love to hear what you built and what worked for you.
35:11
Right.
35:12
So I, uh, I used my Google Drive to organize everything and I
35:18
mentioned the style guide, but I had.
35:21
Uh, lot, lots of folders, right?
35:24
So, you know, the first part of the book, there was a lot of scientific
35:27
research that went into it.
35:29
So I'd have my, you know, chapter on adolescent physiology.
35:34
And with that I'd have a folder on bone health and a folder for brain
35:39
function, folder for muscle development.
35:41
And then, you know, the same for, for other chapters for my
35:45
recipes, it, I had, uh, breakfast.
35:48
I had a sweet folder and a savory folder.
35:52
Um, I had a spreadsheet, uh, that I shared with my recipe developers.
36:00
And it would, you know, here's the recipe.
36:03
Uh, what status is it?
36:06
Is it in development?
36:07
Is it ready to be tested?
36:09
Um, how many times has it been tested?
36:11
Is it.
36:12
Ready to sign off.
36:14
And, uh, so we were all, you know, checking those check boxes and, uh, so
36:21
yeah, just, it was a lot of folders.
36:23
Folders within folders.
36:25
And for me, the more, again, kind of narrow, I had everything 'cause
36:30
I could just search on, you know, adolescent physiology and then I
36:33
have all my documents that related to that come up and I was able to not
36:39
be in the weeds of everything else.
36:42
Yeah, that's great.
36:43
And did you, uh, write your manuscript in Google Docs or did you use an
36:49
word or another piece of software?
36:51
I was working in Google Docs.
36:53
Yeah.
36:53
And then, uh, you know, saving it to, as a Word document.
36:58
Yeah, yeah.
36:58
For submission.
37:00
Yeah.
37:00
Yeah.
37:00
One thing about Google Docs, it is nice, is you can, it's in the
37:04
cloud so you can access it anywhere.
37:06
Um, right.
37:07
And then you can save versions of it.
37:10
You could even download a copy and email it to yourself if you're
37:13
afraid you're gonna lose it.
37:14
I mean, there's all different kinds of ways, but Google Docs has, um,
37:17
helped people to be able to access it from, um, different points.
37:22
And, you know, Microsoft Word now with 365, you can access it
37:26
that same way also, um, not a subscription fee with Google Docs.
37:31
I, so, you know, usually generally people use one or two of those things.
37:35
Do they ask for the manuscript to be turned in, in a pretty basic format?
37:39
Yes.
37:40
Yeah, yeah.
37:41
Yeah.
37:42
I think that's one thing that surprises so many people about writing
37:45
a book is they're so focused on the design in the beginning, right?
37:51
Yeah.
37:51
That doesn't.
37:52
No, and I understand that double spaced times new Roman.
37:57
A hundred percent.
37:58
It's like a, it's like a, I always say it looks like a boring, like book report.
38:02
The design is important, but from the very beginning for someone who wants
38:07
to propose a book to a publisher, it is like the least of our concerns.
38:11
Unless you're pitching yourself as the designer or as a photographer,
38:16
it's really, uh, not of importance.
38:19
Mm-hmm.
38:21
Isn't it true though, when we start a business or we do something new, like, oh,
38:23
we gotta get our, a design of a website.
38:25
Like the visual part of it is so important for us to get ready and to
38:29
get going and, um, but for books it's generally the, quite the opposite, right?
38:36
Yeah.
38:36
Quality of the content.
38:38
Yeah.
38:39
Yeah.
38:39
So other than taking your retreats, uh, and you knew that that really
38:43
helped, were there any other routines that you had that, uh, really helped
38:47
you move forward with the project?
38:50
Um.
38:54
Not that I can think of right now.
38:55
I would say though that, uh, because I, you know, my, I was still continuing, you
39:01
know, my business is happening, right?
39:02
Yeah.
39:02
This is happening on the side of, so continuing to prioritize my business
39:06
and making sure that at the beginning of the week, uh, my scheduling of,
39:11
um, client schedules or any nutrition coaching that I was doing, or
39:15
that those things were done first.
39:17
Yeah.
39:18
Yeah.
39:18
And then you could work on the book around that.
39:20
That's a great example of someone then who managed, um, you know,
39:24
family move, having a job, running a business, and still writing a book.
39:29
It is possible to do.
39:31
It's not that you don't have to juggle things, but um, it
39:33
is certainly possible to do.
39:35
And, and it's a finite Yeah.
39:36
Project because now you have the book published, right?
39:39
Yeah.
39:40
Yeah.
39:41
And I think I was prepared for what the writing process, uh, would look like.
39:49
Uh, I was not as prepared for post publication.
39:53
Let's talk, well, let's, let's talk, let's do this.
39:56
First I would love for you to tell us a little bit about the what's in the book.
40:00
Okay, sure.
40:00
For people that might be listening, um, maybe we'll walk through some of the
40:04
chapters and, uh, what people can find.
40:07
And then let's talk about the launch and the post publication.
40:10
Okay.
40:11
Yeah.
40:11
So, you know, as, as we've discussed the book, um, is really for the young runner,
40:18
the first four chapters I wrote to the young runner, um, starting with adolescent
40:23
physiology, uh, really hoping to, um, help them understand what's going on in
40:29
their body during these developmental years and how their nutrition really needs
40:33
to support that growth and development.
40:36
And then what happens when they add on their sports and other
40:39
extracurricular activities.
40:41
And this is where, from the beginning of the book, I really tried to, you
40:47
know, I'm talking about their bone health and muscle development and.
40:52
Different macronutrients and micronutrients that
40:54
are important for those.
40:56
And then I tie them to a recipe.
40:58
Um, the recipes are chapter seven, so they can start making that correlation.
41:02
It's like, oh, if I want a high protein meal, this is where I might find it.
41:07
Um, this is why it's important.
41:10
Yeah.
41:11
And so then that goes into optimizing, um, performance through nutrition.
41:18
And then, and that's really the chapter where I talk about
41:21
macronutrients and micronutrients.
41:23
Uh, and then we go from there into the strategic fueling how
41:28
to fuel around their workouts.
41:30
What does a, a typical day in the life of a high schooler, uh, look like?
41:37
You know, how should I be eating for breakfast and lunch in order to fuel my
41:41
afternoon practice or my weekend races?
41:45
And then, uh, I couldn't write the book and not.
41:50
Discuss nutrition challenges.
41:52
You know, we see a lot of stories in social media of, uh, young athletes
41:58
struggling with body image, struggling with, um, their relationship with food.
42:04
And so I really wanted to make sure that the reader, um, and the coaches and
42:09
the parents were feeling supported, um, around those nutrition challenges also.
42:14
Yeah.
42:15
And then I feel like if there's going to be strong youth running
42:20
communities that the, the coaches and the parents need to be involved too.
42:26
And so the chapter for coaches is on integrating nutrition
42:29
education into their program.
42:33
And parents, uh, you know, they might have three kids in three different sports and
42:40
we don't live in, um, a day and time where dinner is on the table at five and helping
42:47
them with meal planning and how to get their kids involved in the kitchen, giving
42:51
them ideas for how to cultivate those conversations, not necessarily around
42:56
the dinner table, but um, in other ways that still involve, um, bringing healthy
43:03
nutrition, uh, uh, habits into their home.
43:08
That's wonderful.
43:08
Sounds like you talked to all three groups than the runners themselves,
43:13
the coaches and the parents.
43:14
Yes.
43:15
Yeah.
43:15
Yeah, it's great 'cause there, it's, it is a team, no pun intended, that they have to
43:19
be able to work together and support each other to have the best result, especially
43:23
if the, the young runner is, um, competing and on a team high school team, rather
43:29
than just doing it recreationally.
43:31
Right.
43:32
Yeah.
43:32
How common is it to, to see, um, teenagers pick up running if there is
43:37
a body image issues that are unfolding?
43:41
Uh, I think that can, um, happen from a, you know, a control aspect.
43:49
Uh, I imagine it can, uh, that that problem can already be there and
43:54
they might, uh, lean into running or another sport or, uh, vice versa.
44:01
They get, uh, into the sport and they get bombarded in their social
44:06
media on, um, thinking that they need to have a certain body type Yeah.
44:11
Or, uh, look a certain way in order to be, uh, accepted, belong.
44:17
Yeah.
44:17
Yeah.
44:18
Yeah.
44:18
So, yeah.
44:19
Yeah.
44:20
Well, that's great.
44:21
So I. This is a wonderful resource to really, like you said, to empower them
44:26
to, um, be in the driver's seat a little bit related to their nutrition and their
44:31
health because, you know, you talk about optimizing exactly their experience and
44:35
that yes, they really can feel better and perform better through, um, some
44:39
simple things that they can do related to what they eat is just, it's incredible.
44:44
And, um, right, taking care of their body for the long haul, which their
44:48
body is the place that they have to live for the rest of their life.
44:51
And, um, how to, uh, maximize that as best as possible through, you know, simple
44:56
things that they can do in the kitchen.
44:57
You're not talking about, you know, complicated gels and hydration fluids.
45:01
You're just talking about food.
45:03
Right.
45:04
And I really wanted, um, thank you for saying, you know, putting
45:07
them, um, in the driver's seat.
45:09
'cause that was another goal Yeah.
45:10
Was to help them gain that autonomy.
45:13
And so the recipe chapter does have, um, you know, things to
45:19
keep in your refrigerator, things to keep in your pantry, spices.
45:23
Um, all of those lists are built off the recipes in the book.
45:26
Yeah.
45:27
So if they go to the recipe, hopefully they have most of those
45:29
staples already in their home.
45:32
And then also thinking about someone new to cooking, um, I have how to
45:36
press to fu how to wrap your burrito.
45:38
Yeah.
45:39
Just a chicken.
45:40
Yeah.
45:40
Uh, just keeping that, uh, that younger cook in mind.
45:45
Yeah.
45:45
And you said your daughter actually has transitioned now to college
45:48
and she's probably able to use all of that now that she's on her own.
45:53
She is.
45:54
And it's, you know, in, in high school we would butt heads on.
45:59
Nutrition and energy drinks and those types of things.
46:03
But, uh, they're, they're watching, they're listening and it's a, a joy now
46:10
to see her, uh, taking everything that she took in while she was at home and,
46:16
uh, cooking out of the book and, you know, eating as she should as a college athlete.
46:22
Yeah, that's for sure.
46:24
So, let's talk about post publication.
46:28
The book is here and, you know, we create this product in conjunction with the
46:34
publisher, but a lot has to happen after the book comes out and to its credit.
46:38
It, it should, because we want to get it in the hands
46:41
of the people that can use it.
46:42
But let's talk a little bit about your experience with
46:45
this part of writing a book.
46:48
So I had a, uh, through my contract, I had a publicist for 12 weeks.
46:57
And that work started, I would say a month before the book came out.
47:06
And, um, so they were, they were mostly reaching out to their contacts.
47:14
I mean, they were helping with like press release, uh, reaching out to
47:18
their contacts in terms of, um, getting me on podcasts and, um, getting me
47:25
guest articles and publications.
47:28
So that's, uh, for the 12 weeks, really the eight weeks after the book came out,
47:35
I, I was really overwhelmed because I didn't wanna, I didn't say no to any
47:41
opportunity and it was like, okay, I need this article by next week, or you're
47:47
gonna be on this podcast in 10 days.
47:50
And I, uh, it was, uh.
47:57
It feels a little bit like a blur.
47:59
Yeah.
48:00
Yeah.
48:00
Do you think that there's anything someone can do, like when, now that
48:04
you, you know, you understand like the process of getting the book here, uh,
48:09
was there a lull prior to the release that you maybe could have done some
48:13
things if you had known, or did you even have access to the publicist then?
48:18
I didn't have access to the publicist until right before the book came out.
48:23
Yeah.
48:23
So I didn't know, uh, I didn't have a full understanding of what
48:28
that 12 weeks was gonna look like.
48:29
Right.
48:30
So let's imagine you're doing it again.
48:32
Like what would you recommend somebody do, do?
48:35
Uh, if you know you're gonna have access to a publicist, just get
48:39
really clear with them on, okay, what is this going to look like?
48:43
What type of opportunities are you maybe gonna be sending my way?
48:46
What can I do to be prepared for this?
48:51
Yeah.
48:51
That type of thing.
48:52
Yeah.
48:53
So, yeah, you feel like, I mean, I, I'm sitting here thinking about
48:58
just all the high schools and teams all over, you know, everywhere that
49:05
could use this kind of information.
49:07
And I'm sure that in and of itself, it just starts to feel like overwhelming.
49:11
It's true if people that eat and cook and use cookbooks, but in this particular
49:15
case, because it's such a specific audience, um, it almost like makes the
49:20
marketing of it seem like it's easier.
49:22
But there's still just, I'm sure, such untapped, um, connections with people.
49:28
There is, and you know, so I've been doing any marketing on my own
49:34
now and I have to take breaks Yeah.
49:38
From it.
49:39
And also trust in just like the, a lot of parts of the book happened organically.
49:46
It's like I have to trust the process of, yeah.
49:49
The marketing of it happening.
49:51
Organically, there's a saying sometimes books, books have to find their audience
49:55
too, like, believe it or not, like, you know, we, they're created, but people
50:01
pick them up and start to use them.
50:02
And sometimes things start to get picked up and spread word
50:05
of mouth and person to person.
50:07
And people are out there sharing your book now and you don't even know it.
50:11
Right.
50:12
Which is amazing hope.
50:14
Yeah.
50:14
Yeah.
50:15
Yeah.
50:16
I know you always think that's always our thought when we're writing a book.
50:19
Like that is our hope.
50:21
But it is, I mean, it it's true.
50:25
It has to be true.
50:27
Yeah.
50:28
Yeah.
50:29
Uh, so yeah, that's, uh, I, I, as far as like post publication
50:36
too, I think that, uh.
50:42
So one thing I could touch on, and this is both like pre and post mm-hmm.
50:47
Is the social media piece, right?
50:49
Yeah.
50:49
I already have my, my P three running coach and personal Instagrams.
50:54
And that's another thing that I took from your course was not getting caught
51:00
up in how many followers do I have?
51:03
I just got really clear on, um, like if you go to my Instagram, you know
51:08
who I am and what my expertise is and why I'm qualified to write this book.
51:13
So that if a publisher went there, right, they, they would see that.
51:17
Yeah.
51:18
And post publication, it's, it's not getting caught up with, if I were giving
51:25
advice to someone, don't get caught up with what other people are doing because
51:30
you're just going to lose your voice, you know, be, remind yourself of who
51:37
you are, who you wrote the book for.
51:39
Um.
51:41
And stay true to that and
51:46
don't worry about the other stuff.
51:47
Yeah, that's right.
51:48
It's kind of put some blind, you have to put some blinders on sometimes.
51:52
Right.
51:52
And, um, yeah, yeah.
51:54
You really do, uh, stay true to it.
51:57
So you have, uh, other books in mind.
52:00
You don't have to reveal what they are, but if you think of something
52:03
you might wanna do again, I, I do.
52:07
Yeah.
52:07
Uh, that's one thing though, that I'll, um, you know, think about
52:12
the timing of, I now know I've been through it once, so, and you can't
52:17
plan for unexpected life things, right.
52:20
It's like I didn't plan to go through a move while I was writing.
52:23
Yeah.
52:23
The first one.
52:24
Uh, but having an idea of like a season or time of life that may or may not
52:30
be better for taking the time to.
52:33
To write a book.
52:34
Right.
52:34
So, so people maybe hear you say it took, you know, I had the idea 10
52:38
years ago, but let's talk a little bit more specifically about the timeline.
52:42
So you had the idea from the time you actually got the Yes.
52:46
On, well, let's even back up a little bit more from that.
52:49
Like how long you maybe took you to write the proposal and then from
52:52
the time you got the deal until you had the book on your desk.
52:57
So
53:00
the proposal was, uh, took a while because we, we moved states
53:07
while I was writing the proposal.
53:09
We moved from Seattle, but California.
53:11
So that was,
53:15
let's say I started the proposal in 2021.
53:18
Mm-hmm.
53:18
I'm guessing right now.
53:20
Yeah.
53:20
And then I submitted the proposal to the publisher in, uh, January of 2023.
53:31
Mm-hmm.
53:33
And, uh, submitted, submitted final manuscript, uh, I believe
53:39
it was September of 2023.
53:43
And then the book launched on March 4th, 2024.
53:48
Yeah, so from the time they received the final, your final manuscript
53:55
through all the editing, design, production, printing, distribution,
53:59
uh, that went from September to March.
54:02
Great.
54:02
And it was a little bit, uh, from the time you got your Yes.
54:07
And submitted the proposal till when your manuscript was due was about nine months.
54:12
So it looks like 12, 15 months from uh, proposal sent submitted
54:20
book deal to a publication.
54:22
That's a pretty good timeline, right?
54:23
Yeah.
54:24
And I think photo, I dunno if photography like in a cookbook
54:27
would slow, slow it down.
54:28
I don't think it would slow it down that much.
54:30
I think it's just like, um.
54:33
It might add a week or two in terms of the actual time to do the photographs.
54:40
The designer would already have the design laid out so that they just, you
54:44
know, lay the photos into the pages.
54:46
Um, so I wouldn't think it would take significantly longer for that.
54:51
Um, printing four color books sometimes does take a little bit longer.
54:55
They're typically an overseas print job.
54:57
I don't know if you are familiar with where yours was printed, but sometimes
55:00
a two color book doesn't take as long.
55:03
Um, but even at that, yeah, it would be, let's say it went from January
55:09
of 23 till maybe another six months.
55:11
On top of that, it would've been 18 months instead of, uh, 15 months, so, right.
55:16
Yeah.
55:16
Yeah.
55:17
That's great.
55:18
And here it is.
55:19
And, um, now you, you got to do and experience the whole thing.
55:24
And like I mentioned, I think it's amazing for people to know that from
55:29
my, people can have ideas for books.
55:32
They can, you can do this, you can write it, you can do this without an agent.
55:37
I love agents if people wanna have an agent.
55:41
Um, there's been a couple people, one of 'em might have been in the course
55:44
around the time you were, that, uh, did, went the agent route and her book
55:48
was published this past spring also.
55:51
So it's really been, uh, very fun to start to see the fruits of the traditional
55:57
publishing model, self-publishing, we get the results quicker because we
56:01
do it ourself and we don't have to do proposal and all that kind of stuff.
56:06
But, um, yeah, so it's been great to see and I wish you nothing
56:09
but the best for, uh, the.
56:12
You know, promotion of the book and, you know, keep talking to people about it.
56:15
And, um, like you said, you, your personality lends itself to the kind
56:19
of, um, discussions that you wanna have.
56:21
And I think you probably have the belief that it'll all work out
56:24
just exactly like it's supposed to.
56:28
It will.
56:28
It will.
56:29
Yes.
56:29
Yes.
56:30
So, one thing I like to ask, um, my, um, guest on the show as we're
56:35
wrapping up, is if you have a favorite cookbook and what that might be.
56:43
Uh, so I, I like getting this question and, uh, it took me a bit to get
56:52
to my answer, but, um, it's not necessarily a cookbook, but I would
56:57
have to say my mom's recipe cards.
56:59
Oh, sweet.
57:00
Because it's, when I go to that card box that I, I'm reminded of,
57:08
I'm of course reminded of her, but.
57:11
All the, the time and hours she spent in the kitchen cooking for us.
57:17
What I, what we did together mostly was, uh, was to bake.
57:21
And so, um, everything I learned from her, um, and how I, I bake and I cook today.
57:30
And the, as I was thinking about the answer to this question, it struck me
57:36
that, uh, subconsciously it was probably feeding my, my goal or my message in the
57:45
book too, of different ways to connect, um, in the kitchen with your child.
57:53
And I, I have memories of us getting into deep conversations in the
57:59
kitchen while we were baking together.
58:02
Yeah.
58:02
Yeah.
58:02
Because it felt like a safe place.
58:04
Yeah.
58:05
Yeah.
58:06
It's kind of like, for my daughter, it was always like we were driving
58:10
in the car somewhere, right?
58:11
It's like you're in this close space, but then you don't have to make
58:15
eye contact if you don't want to.
58:17
Uh, same thing can happen in the kitchen.
58:20
Yeah, for sure.
58:21
And I think, uh, it's amazing that in a kitchen with, uh, ingredients and people
58:27
sharing time together, that that kind of, uh, safe space and can be created
58:31
and what a great memory to have in addition to not just the recipes and
58:35
the cards, but, uh, the memory of that.
58:38
Now, does she hand write things and put like actually
58:40
her handwriting on the cards?
58:41
Yes.
58:41
Or did she Yes.
58:42
Cut and paste recipes onto the cards as her handwriting.
58:45
Uh, her handwriting, yeah.
58:47
Yeah.
58:47
Yeah.
58:48
That's great.
58:48
Very good.
58:49
Well, that's a wonderful, um.
58:51
To have.
58:52
So we will just remember your kind words about her and the work that
58:57
she did in the kitchen and the time that you all connected there.
59:01
So we'd love to be able to connect with you online.
59:03
Michelle, tell us, uh, the best way to do that.
59:06
So my uh, website is p3 running.com.
59:11
My business Instagram is at P3 Running Coach.
59:16
And uh, I also have a business Facebook page P3 running.
59:21
Mm-hmm.
59:24
So those are probably the best great places to find me.
59:27
Very good.
59:28
Yeah.
59:28
I'll link to some of those here in the show notes.
59:31
And thank you so much for coming on the show, not only to tell us about the
59:37
book and your success with that, but also to, um, hear about your journey.
59:45
Through this podcast to, um, meeting people that helped you all along
59:50
the way to write and publish the Young Runner's Guide to Nutrition.
59:55
And, um, good luck with everything and thanks again for all your great
59:59
tips and for writing such an amazing resource for our young runners.
1:00:05
Thank you.
1:00:05
And with much gratitude to you.
1:00:07
Yes, yes.
1:00:08
What you're doing in the space.
1:00:09
Yes, you're welcome.
1:00:10
And, um, gratitude to you too for, you know, it's, it's kind of the,
1:00:15
just fascinating about coaching.
1:00:17
Like you coach runners, um, I coach people who are writing books.
1:00:25
But the whole concept of being coached and being willing to be coached is
1:00:30
something that I've always valued.
1:00:32
You obviously maybe have valued it yourself and you, uh, see the
1:00:36
value in it for other people.
1:00:38
And I think sometimes, uh, our coaching containers for people you mentioned
1:00:43
safe spaces, I do think it creates that for people to come into a space where
1:00:48
they're working on a certain thing that we wanna excel at or learn about.
1:00:51
And to be able to explore that.
1:00:54
Uh, because people in your house or your kids or your husband at the time
1:00:58
are probably like, you know, they're not the sounding board that you need
1:01:01
and you have to grow and become like a new version of Michelle to do this.
1:01:06
And it's like, okay, what better place than with other people
1:01:09
who are doing the same thing.
1:01:10
Absolutely.
1:01:11
And I'm sure it's true with running too.
1:01:12
If someone wants to learn to run, be a better runner, um, get a running coach.
1:01:17
I'm all for the coaching space.
1:01:19
I think it's terrific and, um, it's a, it's a forward facing.
1:01:24
Future focused approach to, uh, growth.
1:01:27
And it's always been very rewarding to participate in it and to,
1:01:32
um, offer it to other people.
1:01:33
So it was great to meet you through that space.
1:01:35
And I can imagine you feel the same way about your coaching clients as well.
1:01:40
Yes.
1:01:41
Yeah, definitely.
1:01:42
Yeah.
1:01:43
Thank you.
1:01:43
And watching them grow and do new things.
1:01:45
Yes.
1:01:45
That's great.
1:01:46
Oh, yeah, yeah, yeah, yeah.
1:01:48
All right, well, have a great afternoon and, uh, thanks again for coming on
1:01:51
the show and best of luck and have fun with, uh, promoting your book.
1:01:55
Okay, thank you.
1:01:56
I look forward to staying in touch.
1:01:57
Yes.
1:01:57
Thanks Maggie.
1:01:58
Yes.
1:01:59
Bye.
1:02:00
Thank you so much for joining us today for this episode of the Cookbook Love Podcast.
1:02:04
Again, all the links can be found in the show notes@www.cookbooklove.co.
1:02:10
And if you are interested in writing a cookbook of your own, please check out the
1:02:15
free cookbook writing masterclass called How to Get Paid to Write a Cookbook.
1:02:20
It is designed specifically for food or nutrition experts,
1:02:24
and you can check that out at www.cookbookwritersacademy.com/free.
1:02:32
So that's it for today's episode of the Cookbook Love podcast.
1:02:35
This is your host, Maggie Green, and until next time, have a great
1:02:38
day and keep loving your cookbooks.
1:02:45
Thanks for listening to the Cookbook Love podcast.
1:02:48
You can find out more information@www.cookbooklove.co.