E-books are going out the window because people either don’t have the time to stare at their digital devices on their down time, or they prefer a physical book (paper page smell included). However, if you’ve been paying attention to the internet, then you’ll know that non-traditional education is on the rise.

The English language we use today, both orally and in writing, is very different to the language used several decades ago. However, I often find that people are still writing in a very formal, distant, cold and passive style that just doesn’t match our high-tech, progressive business world. Many people tell me they use this more formal style to be ‘professional’. 

Far too many people live for too long with unresolved pain issues, such as neck, shoulder and back problems. Chronic pain doesn’t have to be part of your life. You don’t need drugs; oils; remedies; and you certainly don’t need any additional stress!


Talent retention has received a lot of attention in recent years. Companies are doing all they can to make their human assets stick with the company for as long as possible. Maybe you are already taking action to retain people, but yet your members are showing discontent, producing sub-quality work, leaving the company one after the other, and so on. 

 

Many people consider Marie Curie the best known and most inspirational woman of science. Her amazing contributions to the field were backed by a life that was a perfect example of dedication to personal passions motivated by the desire to help humankind.

She dedicated her career to helping people understand how their minds tick, as well as teaching techniques to enhance their positive, non-cognitive, energy skills. She’s a Neuro-Linguistic Programming (NLP) persuasion coach and trainer boasting a large number of transformed clients that continue to visit her for private and executive coaching sessions.

I take inspiration from my different eating experiences, whether they be at a tapas bar or the local hawkers, or from reading Tan Hsueh Yun’s blogs. I still have a newspaper cutting of her Gochujang Chicken recipe, tempting me with its charred edges and shiny deliciousness!