From Tiffany Houston:   By age 15 I was 5’9” and 250 lbs and on my way to the grave if I didn’t make a change. Sounds dramatic but its true. So I began taking nutrition and weight lifting courses in high school to educate myself on living a well rounded healthy lifestyle. After high school I attended Arizona State University where I fell in love with group fitness and became an instructor. Fast-forward 10 years later and I am a healthy 160lbs. Along my weight loss journey I have helped 100’s of people change their lives and my goal is help and encourage as many people as possible. I understand the physical and mental journey one must go through to drastically change their life for the better and I am here to help!

From Tiffany Houston:   By age 15 I was 5’9” and 250 lbs and on my way to the grave if I didn’t make a change. Sounds dramatic but its true. So I began taking nutrition and weight lifting courses in high school to educate myself on living a well rounded healthy lifestyle. After high school I attended Arizona State University where I fell in love with group fitness and became an instructor. Fast-forward 10 years later and I am a healthy 160lbs. Along my weight loss journey I have helped 100’s of people change their lives and my goal is help and encourage as many people as possible. I understand the physical and mental journey one must go through to drastically change their life for the better and I am here to help!

The Modern Revolution

The Modern Revolutionary: Tiffany Houston

From The Beer Research Institute's story:   "Not everyone knows our story. If you’ve been with us since the beginning, there’s a chance you’ve heard it. At least some of it… Like so many great American success stories, ours began in a garage. Let’s jump in the time machine and go back to the winter of 2005. I received a gift card for Christmas and immediately took it down to the local homebrew shop to purchase everything I needed to brew my first batch of beer. It was horrible but I drank every drop and it sparked a passion that I knew I would pursue. After a couple of humbling batches of beer, Greg came over and jumped in on the brew days. We were both hooked. We sought out every book we could, followed every beer blog and pod cast that was available. We joined our local homebrew club and continued to make as much beer as our schedules allowed. Through the process, like every homebrewer, we kept refining our process and adding equipment to make our brew days more efficient. Then, little by little, we started making better beer. Ultimately, the hobby was challenging and fun. If you know anything about us, you know we like to have a good time. About the only thing we take seriously is our craftsmanship and our brand."

From The Beer Research Institute's story:   "Not everyone knows our story. If you’ve been with us since the beginning, there’s a chance you’ve heard it. At least some of it… Like so many great American success stories, ours began in a garage. Let’s jump in the time machine and go back to the winter of 2005. I received a gift card for Christmas and immediately took it down to the local homebrew shop to purchase everything I needed to brew my first batch of beer. It was horrible but I drank every drop and it sparked a passion that I knew I would pursue. After a couple of humbling batches of beer, Greg came over and jumped in on the brew days. We were both hooked. We sought out every book we could, followed every beer blog and pod cast that was available. We joined our local homebrew club and continued to make as much beer as our schedules allowed. Through the process, like every homebrewer, we kept refining our process and adding equipment to make our brew days more efficient. Then, little by little, we started making better beer. Ultimately, the hobby was challenging and fun. If you know anything about us, you know we like to have a good time. About the only thing we take seriously is our craftsmanship and our brand."  

The Modern Revolutionaries: The Beer Research Institute

Andy is the owner of CrossFit LA (CFLA), one of the most successful CrossFit training centers in the world. Established in 2004, CFLA was the ninth licensed CrossFit affiliate in the world (out of 10,000+), and the first to be featured in national media. A former professional adventure racer, extreme athlete, and master white-water kayaker and mountaineer, Andy has completed three Eco-Challenges, one Raid Gauloises, and the La Ruta de los Conquistadores (a three-day mountain bike race known as the world’s hardest). A classically-trained trumpet player (Eastman School of Music) and a Marine Gulf War veteran, Andy was the oldest participant, at 43, to qualify for the 2009 CrossFit Games. Andy has been a CrossFit trainer for over 11 years and hold CrossFit sports-specific certifications in Olympic weightlifting, gymnastics, powerlifting, the Pose Method of Running, endurance, and nutrition. Andy is a VIVOBAREFOOT running coach and a CHEK level 2 corrective high-performance exercise kinesiologist and nutrition and lifestyle coach. With an undergraduate degree from the University of Rochester and a master’s degree in spiritual psychology from the University of Santa Monica, Andy lives in Los Angeles with his wife, Julia, and their son, Dashel.

Andy is the owner of CrossFit LA (CFLA), one of the most successful CrossFit training centers in the world. Established in 2004, CFLA was the ninth licensed CrossFit affiliate in the world (out of 10,000+), and the first to be featured in national media. A former professional adventure racer, extreme athlete, and master white-water kayaker and mountaineer, Andy has completed three Eco-Challenges, one Raid Gauloises, and the La Ruta de los Conquistadores (a three-day mountain bike race known as the world’s hardest). A classically-trained trumpet player (Eastman School of Music) and a Marine Gulf War veteran, Andy was the oldest participant, at 43, to qualify for the 2009 CrossFit Games. Andy has been a CrossFit trainer for over 11 years and hold CrossFit sports-specific certifications in Olympic weightlifting, gymnastics, powerlifting, the Pose Method of Running, endurance, and nutrition. Andy is a VIVOBAREFOOT running coach and a CHEK level 2 corrective high-performance exercise kinesiologist and nutrition and lifestyle coach. With an undergraduate degree from the University of Rochester and a master’s degree in spiritual psychology from the University of Santa Monica, Andy lives in Los Angeles with his wife, Julia, and their son, Dashel.

The Modern Revolutionary: Andy Petranek

Our stories make us unique. Our stories awaken empathy Our stories elect connection.

Our stories make us unique. Our stories awaken empathy Our stories elect connection.

The Modern Revolutionary: Thomas Allen

Kimber Lanning is founder of Local First Arizona and Local First Arizona Foundation, two distinct statewide organizations working in tandem to strengthen Arizona's economy. Lanning is an entrepreneur, business leader and community development specialist who works to cultivate strong self-reliant communities and inspire a higher quality of life for people across Arizona. Lanning’s passions, which are seen throughout her work, include fostering cultural diversity and inclusion, economic resilience and responsible growth for Arizona. Lanning has grown Local First Arizona into a widely respected organization that is leading the nation in implementing systems and policies to ensure a level playing field for entrepreneurial endeavors of all sizes.  With nearly 3,000 business members and four statewide offices, Lanning leads a team of 17 who work on a diverse array of programs ranging from healthy local food access, entrepreneurial development in underserved communities, and rural community development, each of which plays a part in building sustainable and resilient local economies. <h1>THINK LOCAL. BUY LOCAL. BE LOCAL.</h1> Local First Arizona is a nonprofit organization that celebrates independent, locally owned businesses. We support, promote and advocate for a strong local business community and raise public awareness of the economic and cultural benefits provided by strong local economies. Local businesses contribute to a sustainable economy for Arizona and build vibrant communities we're all proud to call home.

Kimber Lanning is founder of Local First Arizona and Local First Arizona Foundation, two distinct statewide organizations working in tandem to strengthen Arizona's economy. Lanning is an entrepreneur, business leader and community development specialist who works to cultivate strong self-reliant communities and inspire a higher quality of life for people across Arizona. Lanning’s passions, which are seen throughout her work, include fostering cultural diversity and inclusion, economic resilience and responsible growth for Arizona. Lanning has grown Local First Arizona into a widely respected organization that is leading the nation in implementing systems and policies to ensure a level playing field for entrepreneurial endeavors of all sizes.  With nearly 3,000 business members and four statewide offices, Lanning leads a team of 17 who work on a diverse array of programs ranging from healthy local food access, entrepreneurial development in underserved communities, and rural community development, each of which plays a part in building sustainable and resilient local economies. THINK LOCAL. BUY LOCAL. BE LOCAL. Local First Arizona is a nonprofit organization that celebrates independent, locally owned businesses. We support, promote and advocate for a strong local business community and raise public awareness of the economic and cultural benefits provided by strong local economies. Local businesses contribute to a sustainable economy for Arizona and build vibrant communities we're all proud to call home.

The Modern Revolutionary: Kimber Lanning

THE MODERN REVOLUTIONARY: OREN MOLOVINSKY Episode 6 Opreating Partner OF Farmboy and Molovin Farm  Farmboy is a casual, counter-service restaurant that fuses the mouth-watering taste of smoked meats (aka barbecue), with the quintessential sandwich, soup and salad menu.  Offerings include pulled pork, chopped beef, and smoked chicken salad; while also featuring house-made veggie burgers, veggie chili, and 2-3 soups daily. Guests can expect a completely made-from-scratch kitchen, with quality rivaling most fine dining restaurants.  All dishes are prepared to order, and a variety of local meats are constantly emerging from the rotating wood-fired smoker, which is at the center of the restaurant. Guests at Farmboy enjoy authentic Smoked Meats and Sandwiches, in a rustic and comfortable environment.  The restaurant is designed specifically to ensure an engaging dine-in experience or a quick and efficient carry-out experience.  The meats are primarily smoked or grilled, using real Arizona wood, ensuring a “low and slow” approach to barbecue. The traditional culinary elements of Farmboy are accentuated by locally sourced ingredients, with meats that are raised and butchered nearby.  Long fermentation sourdough bread is baked on site, with Heritage grains grown in Arizona.  Fresh fruits and vegetables are grown by local farmers and are typically harvested right before they are delivered.  Farmboy strives to purchase whole foods and ingredients that are not processed, and if minimally so, they are handled by small family-owned operations that handle as much of the process as possible. Price points for farm-to-table cuisine are typically very high, and available only in upscale restaurants.  Farmboy solves this omnivore’s dilemma by utilizing the “nose to tail” approach to meat purchasing; taking advantage of the “lesser cuts” by using traditional smoking methods, which turns top rounds into tender roast beef; chuck roasts and briskets into rich cuts of smoked beef; and the trimmings for wood-grilled burgers (sliders).  Local poultry is smoked whole, one of greatest delights of smoked meats.  Pork is smoked by the “half hog”, with almost all the delicious cuts blended into pulled pork; all prepared in front of the guest in a large wood-fired J&R smoker; displayed for all guests to see the entire cooking process unfold. Arizona Craft Beers and Wines are offered and are carefully selected to pair well with our menu items.  Farmboy also offers a traditional Margarita cocktail, over ice, made with “Naked Juice” and 3 Amigos Organic Tequila, which is farmed and distilled in Jalisco, Mexico by an Arizona farming family. Farmboy highlights the best of Arizona; with an emphasis on excellent quality, and a menu that appeals to all diners.  However, behind the menu lies a deep-rooted passion for building the local family farm economy; and bringing farmers and producers together with their community. Farmboy Market, Meats, Sandwiches   <a href="http://www.farmboyaz.com">www.farmboyaz.com</a> <a href= "http://www.facebook.com/farmboyaz">www.facebook.com/farmboyaz</a> Oren has been working in restaurants since 1986; and in foodservice management since 1990.  With a rich career working his way up from a dishwasher and prep cook, through the ranks to Vice President of Operations for two large restaurant groups.  Prior to opening Farmboy, Oren has opened and operated well over 70 restaurants in his career; including Delicatessens, bagel cafes, hotel restaurants, fine dining restaurants, and most recently has been the largest operator of the rapidly growing Freddy’s Frozen Custard & Steakburgers.  Oren has led the opening of over 25 Freddy’s; and has operated Freddy’s in 10 states throughout the US. Prior to moving to Arizona with his wife Diana, and their 5 kids in 2011; Oren was the managing partner of several fine dining restaurants in the Washington, DC area for over 9 years.  In this role, Oren led a group of restaurateurs and chefs to form a local buyer’s group, which purchased meats, cheeses, eggs, vegetables and fruits from local farmers and producers; mostly in Virginia.  Oren personally coordinated the farm tours, purchasing agreements, processing, and logistics of getting all of these meats from “farm to table”.  This group, known as Farm to Table DC, purchase an average of $1,000,000 per year of local, natural & organic products.  All of these funds went directly to the producers, there were no middlemen.  Oren became an expert in developing “nose to tail” menus; which is a culinary term for purchasing all the meat and edible items from the cattle, pigs, lamb, and chickens that the group could purchase.  This led to many farms and farming communities expanding their capacity to provide for the many chefs who were clamoring for local products. In 2011, Oren and his family had the opportunity to move to Arizona, to be closer to family.  He and his wife Diana purchased 3.5 acres in Chandler, AZ on a Maricopa County island, which is now Mo'lovin Farms.  Installing an irrigation system that feeds off of the Roosevelt Water District Canal, Oren & Diana have planted over 350 fruit trees and plants.  Additionally, they have successfully planted and harvested heirloom vegetables and will continue to do so.  The Molovinsky’s are committed to farming organically, without the use of any chemicals.  Growing organically ensures superior soil, and the result is superior produce. Oren serves on the Advisory Board for Playworks-Arizona, a non-profit focused on anti-bullying and inclusion in Arizona schools; specifically focused on Title-1 schools.  Oren has been involved with Playworks-Arizona since 2011. Oren is also a partner, and the President of a critically acclaimed restaurant in Arlington, VA called Mala Tang.  Together with his operating partners, Oren has been able to bring authentic Sichuan cuisine from the revered food city of Chengdu, China, with an emphasis on Hot Pot dining.  <a href= "http://www.mala-tang.com">www.mala-tang.com</a> <h2>DIANA MOLOVINSKY  PARTNER & FARM MANAGER</h2> Diana manages all aspects of the farm operations at Mo’lovin Farms (aka Farmgirl Produce); and also, has started selling the product through local farmers markets.  Diana will continue to be in charge of planting and harvesting fruits and vegetables that are core components of the Farmboy menu.  Many of the vegetables are able to be grown year-round in the warm Sonoran climate of Phoenix.  However, Farmboy’s menu will adjust seasonally based on what varieties of heirloom vegetables and fruits can be grown at that time of the year. Diana has a worked in restaurants and hotels throughout her career; and is a graduate of the Hospitality and Restaurant Management school at Northern Arizona University in Flagstaff, AZ.  Diana has worked for large hospitality companies as a manager, including Marriott Hotels.  Most recently, Diana has operated farmers markets in both Virginia and Arizona.  Sourcing sustainably grown local produce, by cultivating relationships with farmers and then selling the produce in an open-air market environment.  Diana helps to manage the retail operations of Farmboy, which includes a fresh produce section.  Diana also coordinates the sourcing of local produce and other ingredients from local farmers and producers.

THE MODERN REVOLUTIONARY: OREN MOLOVINSKY Episode 6 Opreating Partner OF Farmboy and Molovin Farm  Farmboy is a casual, counter-service restaurant that fuses the mouth-watering taste of smoked meats (aka barbecue), with the quintessential sandwich, soup and salad menu.  Offerings include pulled pork, chopped beef, and smoked chicken salad; while also featuring house-made veggie burgers, veggie chili, and 2-3 soups daily. Guests can expect a completely made-from-scratch kitchen, with quality rivaling most fine dining restaurants.  All dishes are prepared to order, and a variety of local meats are constantly emerging from the rotating wood-fired smoker, which is at the center of the restaurant. Guests at Farmboy enjoy authentic Smoked Meats and Sandwiches, in a rustic and comfortable environment.  The restaurant is designed specifically to ensure an engaging dine-in experience or a quick and efficient carry-out experience.  The meats are primarily smoked or grilled, using real Arizona wood, ensuring a “low and slow” approach to barbecue. The traditional culinary elements of Farmboy are accentuated by locally sourced ingredients, with meats that are raised and butchered nearby.  Long fermentation sourdough bread is baked on site, with Heritage grains grown in Arizona.  Fresh fruits and vegetables are grown by local farmers and are typically harvested right before they are delivered.  Farmboy strives to purchase whole foods and ingredients that are not processed, and if minimally so, they are handled by small family-owned operations that handle as much of the process as possible. Price points for farm-to-table cuisine are typically very high, and available only in upscale restaurants.  Farmboy solves this omnivore’s dilemma by utilizing the “nose to tail” approach to meat purchasing; taking advantage of the “lesser cuts” by using traditional smoking methods, which turns top rounds into tender roast beef; chuck roasts and briskets into rich cuts of smoked beef; and the trimmings for wood-grilled burgers (sliders).  Local poultry is smoked whole, one of greatest delights of smoked meats.  Pork is smoked by the “half hog”, with almost all the delicious cuts blended into pulled pork; all prepared in front of the guest in a large wood-fired J&R smoker; displayed for all guests to see the entire cooking process unfold. Arizona Craft Beers and Wines are offered and are carefully selected to pair well with our menu items.  Farmboy also offers a traditional Margarita cocktail, over ice, made with “Naked Juice” and 3 Amigos Organic Tequila, which is farmed and distilled in Jalisco, Mexico by an Arizona farming family. Farmboy highlights the best of Arizona; with an emphasis on excellent quality, and a menu that appeals to all diners.  However, behind the menu lies a deep-rooted passion for building the local family farm economy; and bringing farmers and producers together with their community. Farmboy Market, Meats, Sandwiches   www.farmboyaz.com www.facebook.com/farmboyaz Oren has been working in restaurants since 1986; and in foodservice management since 1990.  With a rich career working his way up from a dishwasher and prep cook, through the ranks to Vice President of Operations for two large restaurant groups.  Prior to opening Farmboy, Oren has opened and operated well over 70 restaurants in his career; including Delicatessens, bagel cafes, hotel restaurants, fine dining restaurants, and most recently has been the largest operator of the rapidly growing Freddy’s Frozen Custard & Steakburgers.  Oren has led the opening of over 25 Freddy’s; and has operated Freddy’s in 10 states throughout the US. Prior to moving to Arizona with his wife Diana, and their 5 kids in 2011; Oren was the managing partner of several fine dining restaurants in the Washington, DC area for over 9 years.  In this role, Oren led a group of restaurateurs and chefs to form a local buyer’s group, which purchased meats, cheeses, eggs, vegetables and fruits from local farmers and producers; mostly in Virginia.  Oren personally coordinated the farm tours, purchasing agreements, processing, and logistics of getting all of these meats from “farm to table”.  This group, known as Farm to Table DC, purchase an average of $1,000,000 per year of local, natural & organic products.  All of these funds went directly to the producers, there were no middlemen.  Oren became an expert in developing “nose to tail” menus; which is a culinary term for purchasing all the meat and edible items from the cattle, pigs, lamb, and chickens that the group could purchase.  This led to many farms and farming communities expanding their capacity to provide for the many chefs who were clamoring for local products. In 2011, Oren and his family had the opportunity to move to Arizona, to be closer to family.  He and his wife Diana purchased 3.5 acres in Chandler, AZ on a Maricopa County island, which is now Mo'lovin Farms.  Installing an irrigation system that feeds off of the Roosevelt Water District Canal, Oren & Diana have planted over 350 fruit trees and plants.  Additionally, they have successfully planted and harvested heirloom vegetables and will continue to do so.  The Molovinsky’s are committed to farming organically, without the use of any chemicals.  Growing organically ensures superior soil, and the result is superior produce. Oren serves on the Advisory Board for Playworks-Arizona, a non-profit focused on anti-bullying and inclusion in Arizona schools; specifically focused on Title-1 schools.  Oren has been involved with Playworks-Arizona since 2011. Oren is also a partner, and the President of a critically acclaimed restaurant in Arlington, VA called Mala Tang.  Together with his operating partners, Oren has been able to bring authentic Sichuan cuisine from the revered food city of Chengdu, China, with an emphasis on Hot Pot dining.  www.mala-tang.com DIANA MOLOVINSKY  PARTNER & FARM MANAGER Diana manages all aspects of the farm operations at Mo’lovin Farms (aka Farmgirl Produce); and also, has started selling the product through local farmers markets.  Diana will continue to be in charge of planting and harvesting fruits and vegetables that are core components of the Farmboy menu.  Many of the vegetables are able to be grown year-round in the warm Sonoran climate of Phoenix.  However, Farmboy’s menu will adjust seasonally based on what varieties of heirloom vegetables and fruits can be grown at that time of the year. Diana has a worked in restaurants and hotels throughout her career; and is a graduate of the Hospitality and Restaurant Management school at Northern Arizona University in Flagstaff, AZ.  Diana has worked for large hospitality companies as a manager, including Marriott Hotels.  Most recently, Diana has operated farmers markets in both Virginia and Arizona.  Sourcing sustainably grown local produce, by cultivating relationships with farmers and then selling the produce in an open-air market environment.  Diana helps to manage the retail operations of Farmboy, which includes a fresh produce section.  Diana also coordinates the sourcing of local produce and other ingredients from local farmers and producers.

The Modern Revolutionary: Oren Molovinsky

It is obvious from the nationwide decline in church attendance and the great <a class="" href= "https://youtu.be/POhQdrXuJYc" target="_blank" rel= "noopener noreferrer" data-auth="NotApplicable">increase in “nones” </a> (people claiming “none” as their religious affiliation) that the traditional spiritual offerings are no longer meeting the needs of the people. That said, there is a general increase in a sense of awe and wonder. So how will we continue to facilitate our spiritual wellness if not in churches? And what even does spiritual wellness look like?  Like every other kind of fitness, our spiritual fitness is not purely of a spiritual nature, but overlaps with our mental, physical and lifestyle as well. This insight is the impetus for Katy Steinberg’s vision for Missing Peace, a movement addressing the physical, cerebral, spiritual, and serving components of spiritual fitness.  Despite moving nearly 26 times, <a class="" href="http://katysteinberg.com/" target="_blank" rel= "noopener noreferrer" data-auth="NotApplicable">Katy Steinberg</a> names Winter Park, FL as the place she is “from.” That said, she and her family comprised of husband Jeff, and their two children have been in Daytona Beach area for 10 years or “my whole life” as the kids would say. At 36 years old, Katy has completed a bachelors in Business with minors in Mass Communications and Economics from the University of Florida, and a Masters in Divinity from Columbia and University of Dubuque seminaries.  Amongst Katy's social contacts, it became clear 2.5 years ago, that there were inadequate venues for spiritual exploration and wellness for people who didn’t feel like they fit or didn’t feel welcome in churches. From this consensus, an idea was born for <a class="" href= "http://missingpeacecommunity.com/" target="_blank" rel= "noopener noreferrer" data-auth="NotApplicable">Missing Peace</a>   A place where doubter and disciple could both gather for spiritual practices, physical activities, cerebral discussions, and serving opportunities.  To do this, they began meeting in August of 2015 as a nomadic community of sorts that would gather weekly and travel the area seeking these different experiences in order to connect with each other and the divine in meaningful ways. Over 400 people have come to check out this unique expression of life and faith in community, serving nearly 1000 hours and giving over $25,000.  Looking for ways to participate in your spiritual wellness? Follow Missing Peace on <a class="" href= "http://facebook.com/ormondsmissingpeace" target="_blank" rel= "noopener noreferrer" data-auth= "NotApplicable">Facebook</a>, <a class="" href= "https://www.youtube.com/channel/UCKC7gw-UYkzOdlu_ZCaE6rQ" target= "_blank" rel="noopener noreferrer" data-auth= "NotApplicable">YouTube</a>, <a class="" href= "http://instagram.com/ormondsmissingpeace" target="_blank" rel= "noopener noreferrer" data-auth= "NotApplicable">Instagram</a>, <a class="" href= "http://twitter.com/ormmissingpeace" target="_blank" rel= "noopener noreferrer" data-auth= "NotApplicable">Twitter</a>, <a class="" href= "http://ormondsmissingpeace.us12.list-manage1.com/subscribe?u=c2137deca07ee9c288acd9038&id=d1c3e35c3a" target="_blank" rel="noopener noreferrer" data-auth= "NotApplicable">eNewsletter</a>, or simply make time for a few deep breaths and listen closely to your own spirit whispering to you exactly what it needs.     <div> <div class=""> <div class=""> Katy Steinberg Founder MISSING PEACE <a class="" href="http://ormondsmissingpeace.com/" target= "_blank" rel="noopener noreferrer" data-auth= "NotApplicable">ormondsmissingpeace.com</a> Text Alerts: text PEACE to 33222 <a class="" href="http://facebook.com/ormondsmissingpeace" target="_blank" rel="noopener noreferrer" data-auth= "NotApplicable">Facebook</a> <a class="" href= "https://www.youtube.com/channel/UCKC7gw-UYkzOdlu_ZCaE6rQ" target= "_blank" rel="noopener noreferrer" data-auth= "NotApplicable">YouTube</a> <a class="" href="http://instagram.com/ormondsmissingpeace" target= "_blank" rel="noopener noreferrer" data-auth= "NotApplicable">Instagram</a> <a class="" href="http://twitter.com/ormmissingpeace" target= "_blank" rel="noopener noreferrer" data-auth= "NotApplicable">Twitter</a> <a class="" href= "http://ormondsmissingpeace.us12.list-manage1.com/subscribe?u=c2137deca07ee9c288acd9038&id=d1c3e35c3a" target="_blank" rel="noopener noreferrer" data-auth= "NotApplicable">eNewsletter</a> </div> </div> </div>

It is obvious from the nationwide decline in church attendance and the great increase in “nones”  (people claiming “none” as their religious affiliation) that the traditional spiritual offerings are no longer meeting the needs of the people. That said, there is a general increase in a sense of awe and wonder. So how will we continue to facilitate our spiritual wellness if not in churches? And what even does spiritual wellness look like?  Like every other kind of fitness, our spiritual fitness is not purely of a spiritual nature, but overlaps with our mental, physical and lifestyle as well. This insight is the impetus for Katy Steinberg’s vision for Missing Peace, a movement addressing the physical, cerebral, spiritual, and serving components of spiritual fitness.  Despite moving nearly 26 times, Katy Steinberg names Winter Park, FL as the place she is “from.” That said, she and her family comprised of husband Jeff, and their two children have been in Daytona Beach area for 10 years or “my whole life” as the kids would say. At 36 years old, Katy has completed a bachelors in Business with minors in Mass Communications and Economics from the University of Florida, and a Masters in Divinity from Columbia and University of Dubuque seminaries.  Amongst Katy's social contacts, it became clear 2.5 years ago, that there were inadequate venues for spiritual exploration and wellness for people who didn’t feel like they fit or didn’t feel welcome in churches. From this consensus, an idea was born for Missing Peace   A place where doubter and disciple could both gather for spiritual practices, physical activities, cerebral discussions, and serving opportunities.  To do this, they began meeting in August of 2015 as a nomadic community of sorts that would gather weekly and travel the area seeking these different experiences in order to connect with each other and the divine in meaningful ways. Over 400 people have come to check out this unique expression of life and faith in community, serving nearly 1000 hours and giving over $25,000.  Looking for ways to participate in your spiritual wellness? Follow Missing Peace on Facebook, YouTube, Instagram, Twitter, eNewsletter, or simply make time for a few deep breaths and listen closely to your own spirit whispering to you exactly what it needs.     Katy Steinberg Founder MISSING PEACE ormondsmissingpeace.com Text Alerts: text PEACE to 33222 Facebook YouTube Instagram Twitter eNewsletter 

The Modern Revolutionary: Katy Steinberg

<h3>Matt Foreman has been involved in Olympic weightlifting since the late 1980s. After beginning his competitive career as a junior athlete in Arizona, he was recruited to join the Calpian Weightlifting Club in Washington in 1993. As a member of the Calpians, coached by the legendary John Thrush, Matt rose through the ranks to become one of the best weightlifters in the United States in the +105 kg weight class, winning medals at top national championship meets for over ten years. Still competitive as a masters athlete, he continues into his third decade as an Olympic weightlifter.</h3> <h3>All the years of experience on the platform have given Coach Foreman an uncommon level of skill and understanding in the coaching realm. He has been a coach almost as long as a competitor, producing athletes who have competed at all national championship levels from youth to master, along with teaching countless clinics and seminars. A prolific writer, he has also published three books on the sport of weightlifting, along with hundreds of articles.</h3> <h3 class="p1">In addition to national competition, Coach Foreman has produced dozens of local, state, and regional championships throughout his coaching career.</h3> <h3>Several of Coach Foreman’s athletes have won gold, silver, and bronze medals at these top national competitions. </h3> Olympic Weightlifting Teacher/Lecturer/Writer (since 1991) <ul class="ul1"> <li class="li2">Coaching Clinic Director at multiple schools, private gyms, and CrossFit gyms.</li> <li class="li2">Director of Coaching Certification with Iron Athlete, LLC.</li> <li class="li2">Featured Lecturer at the United States Olympic Training Center in Colorado Springs.Political/Administrative Experience in Olympic Weightlifting (since 1994)</li> </ul> Political/Administrative Experience in Olympic Weightlifting (since 1994) <ul class="ul1"> <li class="li2">Athletes Representative for the State of Washington (1994-2004)</li> <li class="li2">USA Weightlifting Board of Governors Member (1994-2000)</li> <li class="li2">Member-At-Large for Arizona Weightlifting Federation (2016-present</li> </ul> Weightlifting coach (23 years) <ul class="ul1"> <li> <ul class="ul1"> <li class="li2">Currently employed as head weightlifting coach at Core CrossFit in Phoenix, AZ</li> <li class="li2">Currently employed as coach, seminar lecturer, and coaching certification director with Iron Athlete, LLC.</li> <li class="li2">20+ years coaching experience with various programs in Arizona and Washington (high school, collegiate, private sector)</li> <li class="li2">Produced multiple national/international competitors in both Olympic weightlifting and powerlifting</li> </ul> </li> </ul> English teacher (21 years)- Mountain View High School (Mesa, AZ) <ul class="ul1"> <li> <ul class="ul1"> <li class="li2">Football coach- 10 years</li> <li class="li2">Track and Field coach- 20 years</li> </ul> </li> </ul> Published author (10+ years): <ul class="ul1"> <li> <ul class="ul1"> <li class="li2">Author of three books: <ul class="ul1"> <li class="li2">Bones of Iron: Collected Articles on the Life of the Strength Athlete</li> <li class="li2">Olympic Weightlifting for Masters: Training at 30, 40, 50 and Beyond</li> <li class="li2">Olympic Weightlifting Programming for Masters</li> </ul> </li> <li class="li2">Featured article contributor with Catalyst Athletics (7 years)</li> <li class="li2">Several articles published in various other magazines and journals in the fields of Olympic weightlifting, strength training, and track and field</li> </ul> </li> </ul> Educational certifications: <ul class="ul1"> <li class="li2">Bachelor’s Degree in Secondary Education</li> <li class="li2">Master’s Degree in Educational Leadership</li> <li class="li2">Certified USA Weightlifting Coach</li> <li class="li2">Certified Iron Athlete Coach</li> </ul> Athletic experience: <ul class="ul1"> <li class="li2">Competitive weightlifter since 1988</li> <li class="li2">Two-time National University Weightlifting Champion</li> <li class="li2">Five-time American Open medalist</li> <li class="li2">Four-time National Championship medalist</li> <li class="li2">High School National Champion</li> <li class="li2">Two-time American Masters Champion</li> <li class="li2">2004 Olympic Trials competitor</li> <li class="li2">2000 World University Championship Team USA member</li> <li class="li2">2000 National Team Championship</li> <li class="li2">Multiple state record holder</li> </ul> Best official lifts: 90 kg class- 120 kg Snatch, 150 kg Clean and Jerk 99 kg class- 135 kg Snatch, 165 kg Clean and Jerk 105 kg class- 142.5 kg Snatch, 175 kg Clean and Jerk +105 kg class- 155 kg Snatch, 185 kg Clean and Jerk All results 100% drug-free. You can follow Matt's writing here:  <a href= "https://www.catalystathletics.com/">https://www.catalystathletics.com/</a> <a href= "https://www.ironathleteclinics.com/coach-foremans-corner/">https://www.ironathleteclinics.com/coach-foremans-corner/</a> His books can be found here:  <a href= "https://shop.catalystathletics.com/collections/books">https://shop.catalystathletics.com/collections/books</a>

Matt Foreman has been involved in Olympic weightlifting since the late 1980s. After beginning his competitive career as a junior athlete in Arizona, he was recruited to join the Calpian Weightlifting Club in Washington in 1993. As a member of the Calpians, coached by the legendary John Thrush, Matt rose through the ranks to become one of the best weightlifters in the United States in the +105 kg weight class, winning medals at top national championship meets for over ten years. Still competitive as a masters athlete, he continues into his third decade as an Olympic weightlifter. All the years of experience on the platform have given Coach Foreman an uncommon level of skill and understanding in the coaching realm. He has been a coach almost as long as a competitor, producing athletes who have competed at all national championship levels from youth to master, along with teaching countless clinics and seminars. A prolific writer, he has also published three books on the sport of weightlifting, along with hundreds of articles. In addition to national competition, Coach Foreman has produced dozens of local, state, and regional championships throughout his coaching career. Several of Coach Foreman’s athletes have won gold, silver, and bronze medals at these top national competitions.  Olympic Weightlifting Teacher/Lecturer/Writer (since 1991) Coaching Clinic Director at multiple schools, private gyms, and CrossFit gyms. Director of Coaching Certification with Iron Athlete, LLC. Featured Lecturer at the United States Olympic Training Center in Colorado Springs.Political/Administrative Experience in Olympic Weightlifting (since 1994) Political/Administrative Experience in Olympic Weightlifting (since 1994) Athletes Representative for the State of Washington (1994-2004) USA Weightlifting Board of Governors Member (1994-2000) Member-At-Large for Arizona Weightlifting Federation (2016-present Weightlifting coach (23 years) Currently employed as head weightlifting coach at Core CrossFit in Phoenix, AZ Currently employed as coach, seminar lecturer, and coaching certification director with Iron Athlete, LLC. 20+ years coaching experience with various programs in Arizona and Washington (high school, collegiate, private sector) Produced multiple national/international competitors in both Olympic weightlifting and powerlifting English teacher (21 years)- Mountain View High School (Mesa, AZ) Football coach- 10 years Track and Field coach- 20 years Published author (10+ years): Author of three books: Bones of Iron: Collected Articles on the Life of the Strength Athlete Olympic Weightlifting for Masters: Training at 30, 40, 50 and Beyond Olympic Weightlifting Programming for Masters Featured article contributor with Catalyst Athletics (7 years) Several articles published in various other magazines and journals in the fields of Olympic weightlifting, strength training, and track and field Educational certifications: Bachelor’s Degree in Secondary Education Master’s Degree in Educational Leadership Certified USA Weightlifting Coach Certified Iron Athlete Coach Athletic experience: Competitive weightlifter since 1988 Two-time National University Weightlifting Champion Five-time American Open medalist Four-time National Championship medalist High School National Champion Two-time American Masters Champion 2004 Olympic Trials competitor 2000 World University Championship Team USA member 2000 National Team Championship Multiple state record holder Best official lifts: 90 kg class- 120 kg Snatch, 150 kg Clean and Jerk 99 kg class- 135 kg Snatch, 165 kg Clean and Jerk 105 kg class- 142.5 kg Snatch, 175 kg Clean and Jerk +105 kg class- 155 kg Snatch, 185 kg Clean and Jerk All results 100% drug-free. You can follow Matt's writing here:  https://www.catalystathletics.com/ https://www.ironathleteclinics.com/coach-foremans-corner/ His books can be found here:  https://shop.catalystathletics.com/collections/books  

The Modern Revolutionary: Matt Foreman

Deborah Frieze is an author, entrepreneur and social activist. In 2013, she founded the <a href= "http://www.bostoimpact.org/">Boston Impact Initiative</a>, an impact investing fund focused on economic justice, which means investing in opportunity for all people—especially those most oppressed or abandoned by our current economic system—to lead a dignified and productive life. The fund takes an integrated capital approach, combining investing, lending and grantmaking to build a resilient and inclusive local economy. Deborah’s focus on resilience began during her tenure as co-president of <a href="http://www.berkana.org/">The Berkana Institute</a>, where she worked to support pioneering leaders who were walking out of organizations and systems that were failing to contribute to the common good—and walking on to build resilient communities. These leaders are the subject of her award-winning book, Walk Out Walk On: A Learning Journey into Communities Daring to Live the Future Now, co-authored with Margaret Wheatley. After writing <a href= "http://www.walkoutwalkon.net/">Walk Out Walk On</a>, Deborah decided to build an urban learning center modeled after the pioneering leaders she wrote about. In August 2013, she founded the <a href="http://www.oldoakdojo.com/">Old Oak Dojo</a> in Jamaica Plain, MA, an event center dedicated to racial justice and a place where neighbors gather to rediscover how to create healthy and resilient communities. **** The Modern Revolution is a production of A Well Run Life. Subscribe to our 3 minute Podcast on our favorite podcast player: CastBox.

Deborah Frieze is an author, entrepreneur and social activist. In 2013, she founded the Boston Impact Initiative, an impact investing fund focused on economic justice, which means investing in opportunity for all people—especially those most oppressed or abandoned by our current economic system—to lead a dignified and productive life. The fund takes an integrated capital approach, combining investing, lending and grantmaking to build a resilient and inclusive local economy. Deborah’s focus on resilience began during her tenure as co-president of The Berkana Institute, where she worked to support pioneering leaders who were walking out of organizations and systems that were failing to contribute to the common good—and walking on to build resilient communities. These leaders are the subject of her award-winning book, Walk Out Walk On: A Learning Journey into Communities Daring to Live the Future Now, co-authored with Margaret Wheatley. After writing Walk Out Walk On, Deborah decided to build an urban learning center modeled after the pioneering leaders she wrote about. In August 2013, she founded the Old Oak Dojo in Jamaica Plain, MA, an event center dedicated to racial justice and a place where neighbors gather to rediscover how to create healthy and resilient communities. **** The Modern Revolution is a production of A Well Run Life. Subscribe to our 3 minute Podcast on our favorite podcast player: CastBox.

The Modern Revolutionary: Deborah Frieze

<div>The Modern Revolutionary Roza Ferdowsmakan:</div> <div> </div> <div>roza ferdowsmakan is a tech founder and slow food enthusiast who seeks to normalize farm-to-table for everyone, everywhere. she's the founder of bites, a free mobile app that connects foodies (those seeking to taste their way through life and open to world cuisines) with local chefs, such as home cooks, culinary students, and professional chefs, for in-home, farm-to-table dining experiences, with ingredients sourced from local growers. these local growers include urban farms, micro farms, co-ops, community gardens, backyard gardens, and family-owned small farms.</div> <div> </div> <div>bites is a tool that facilitates an ecosystem where all of the participants benefit. what's in it for foodies, chefs, and local farms? for foodies, bites is about culinary adventures at all budgetary levels, so that more socio-economic levels can participate in farm-to-table. for foodies, it's also about celebrating diversity through the various cultures and cuisines that come into foodies' homes, and it's about community building. for the culinary talent on the app, it's about economic empowerment (jobs) - these home cooks, culinary students, and professional chefs generate an income with zero overhead, while setting their own pricing, availability and menus. for the local farms, it's about visibility and support. bites is interested in sending chefs and foodies alike direct to local growers, increasing their profits and decreasing their waste, while diverting from landfills. </div> <div> </div> <div>bites can be downloaded from the app store or google play onto your phone. visit <a href= "http://www.bites.mobi/">www.bites.mobi</a> to learn more, check out whose talked about bites in the press, and follow us on our social media links. </div> <div> </div> <div>with gratitude,</div> <div>roza ferdowsmakan</div> <div>founder </div>

The Modern Revolutionary Roza Ferdowsmakan:   roza ferdowsmakan is a tech founder and slow food enthusiast who seeks to normalize farm-to-table for everyone, everywhere. she's the founder of bites, a free mobile app that connects foodies (those seeking to taste their way through life and open to world cuisines) with local chefs, such as home cooks, culinary students, and professional chefs, for in-home, farm-to-table dining experiences, with ingredients sourced from local growers. these local growers include urban farms, micro farms, co-ops, community gardens, backyard gardens, and family-owned small farms.   bites is a tool that facilitates an ecosystem where all of the participants benefit. what's in it for foodies, chefs, and local farms? for foodies, bites is about culinary adventures at all budgetary levels, so that more socio-economic levels can participate in farm-to-table. for foodies, it's also about celebrating diversity through the various cultures and cuisines that come into foodies' homes, and it's about community building. for the culinary talent on the app, it's about economic empowerment (jobs) - these home cooks, culinary students, and professional chefs generate an income with zero overhead, while setting their own pricing, availability and menus. for the local farms, it's about visibility and support. bites is interested in sending chefs and foodies alike direct to local growers, increasing their profits and decreasing their waste, while diverting from landfills.    bites can be downloaded from the app store or google play onto your phone. visit www.bites.mobi to learn more, check out whose talked about bites in the press, and follow us on our social media links.    with gratitude, roza ferdowsmakan founder 

The Modern Revolutionary: Roza Ferdowsmakan

The old structures of our global society are not serving us well.    We need to creatively destroy the ships that brought us here and move in to the new land of the future with better tools.   Tools that keep us safer and healthier that create more wealth for more people that foster more intimate and rewarding relationships.   We need to leave behind what is not working.   We need a Modern Revolution. Get Ready. It's Coming.

The old structures of our global society are not serving us well.    We need to creatively destroy the ships that brought us here and move in to the new land of the future with better tools.   Tools that keep us safer and healthier that create more wealth for more people that foster more intimate and rewarding relationships.   We need to leave behind what is not working.   We need a Modern Revolution. Get Ready. It's Coming.

The Modern Revolution Will Be Podcasted

The old structures of our global society are not serving us well. We need to creatively destroy the ships that brought us here and move in to the new land of the future with better tools. Tools that keep us safer and healthier that create more wealth for more people that foster more intimate and rewarding relationships. We need to leave behind what is not working. We need a Modern Revolution. (Music: bensound.com)

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The Modern Revolution

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