Welcome back to Hurtle.

Emily here, episode 12.

First and foremost, before I talk about the goodness that is today's guest chef Dan

Churchill, a huge, huge, huge thank you to everyone who came out for Hurtle Live, the panel

I put together of awesome guests from the first 11 episodes of the

pod last week at the Arlo Hotel Nomad.

I'm not at a loss for words often, but the love and support for something that means so,

so much to me is it's outrageous and wonderful, and I'm so grateful.

Keep an eye out.

I'll be posting some really awesome video of the panel on Hurtle's Instagram shortly

at Hurtle Podcast, and also my soon-to-come YouTube channel.

And by soon-to-come, I probably mean like July.

Quick shout-out to the sponsor of today's episode, Ultra.

I've been getting some awesome feedback from listeners buying their first pair of ultras, including a tippet from a friend of mine. He said, my toes have so much room, I don't think I'll ever be able to go back to my old sneakers. Check them out for yourself. Visit ultrurrunning.com. That's a L-T-R-A-R-A-Running.com.

Use the code Ultra for Hurtle. Again, that's Ultra for Hurtle, to get 50% off your purchase until the end of May.

And now, let's talk about today's guest, Dan Churchill. He's an Australian-born, recently moved to NYC chef,

who's opening his own spot called Charlie Street here in Manhattan next month.

He's all about healthy eating and has done some pretty impressive stuff in his career,

including traveling and cooking for the one-and-only Lindsay Vaughn.

But it hasn't always been smooth sailing for Dan.

And in today's episode, we'll talk about how leaning into meditation helped him get over

his hurdle moment and completely transformed his creative process and productivity levels.

...