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Podcast Nation, here we are back with another empathy chat. What do we call this, Seth?

The empathy hour, even though this is going to probably be 25 minutes. We have an incredible guest who I actually think

exudes empathy and we'll go into that in a minute. Christine To see is an incredible creative superstar, an entrepreneur. I'm going to let her introduce herself and we will do what we're doing on this show

which is Taste the New Empathy Wines. Talk about empathy in general and shoot the shit in general over that. So Christina, have you been?

I'm a Garrett. I've been all right. If you ask me because you know me, I'm like a stubborn optimist at all costs, I've been really well despite everything that's going on because I think I know this about me and I know people like you are similar where when you decide that that is your mindset, that's how you see everything. The harder the reality, the more you lean into the sort of like bold optimist.

Count is, that's right. I totally agree with you. The darker it gets, the more practical optimist that I get.

100%. So it always feels weird and guilty to be like I'm doing really well, but it's because when I see that like you know that the scales are tilting in a negative direction, that's when I really mean it's like we need more goodness, we need more of a reminder that

that there is this, that there is to every force, there is an opposing force and I think that's people like that's need to show up, you know, these are moments.

I tell people like there were optimistic people during the World War II and during the Black Plague and during, you know, like that I couldn't agree with you more. This concept that you're not allowed to counter negativity with bright positivity is actually remarkably misunderstood.

Yeah, it's also easier for me because I'm a pastry chef by trade, right? Like that's what I do for a living. That's what we do at Milk Bar. I tell the team, you know, like our job.

We are job is to help people escape. Yeah, 100%.

Showing up whether it's making a bad day good or an amazing day, you know, marking a moment in the most amazing days in someone's life.

And that I suppose that's probably why I also chose chose the profession for a living because there's something about baked goods that do that without without having to have the words because a lot of times we don't ever feel like we have the right ones are we feel guilty when we're saying the words for or I mean that's part of them if you too right.

I mean, I know I'm trying to be people where they are and the easiest way to do it in my mind is like show up with a platter of cookies with the cake was sent it. You know, like those baked goods do the work and say the things that you can't always figure out how to save them.

Yeah, donuts and croissants and muffins have definitely said things to me that I love those things. Actually, Kristian, let's want to be cake two minutes. Tell everybody a little bit about who you are for people that don't know reading the headline of this podcast.

So optimist like long office, no pastry chef, I started no fire, which is the sort of quirky American style bakery, we ship, we ship treats nationwide, we have these wonderful bakeries from East Coast to West Coast.

We're now in the hours of the grocery store and I'd say what we do, I call it a poor key American style bakery because we take risks on your classics. I would never want to compete with someone with your queson or your donut, right.

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