In addition to priority projects, I get to set up interviews, direct them, edit, market them and build a mutually beneficial network while doing so.
It’s really fun despite the extra work. Getting to meet and discuss new perspectives in respective industries doesn’t really feel like work at all until I run out of time to do other things that also matter.
Recently, I published an interview with the owner of Mill Creek BBQ & Burgers, a restaurant previously on Food Network’s Restaurant Impossible. (Unfortunately, none of the questions were about that because the current owner was not the owner who was on Food Network when its first episode aired.) Since that time, it’s quality and management has improved dramatically it seems.
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