Your first act is school, your second act is work, but have you thought about what you’re going to do in your third act? Join host Liz Tinkham, a former Accenture Senior Managing Director, as she talks to guests who are happily “pretired” – enjoying their time, treasure, and talent to pursue their purpose and passion in the third act of their life.
Inspire others to get more and to do more later in life.
Athena helps women achieve executive-level leadership expertise, polish their boardroom and executive knowledge, get closer to board seats, and make leaps in their careers.
Lauren Lane believes that unrelenting passion is the driving force behind success as a social media influencer. As a former Hallmark Art Director, Lauren made a huge pivot in her career to her third act as a professional cook and social media influencer. Despite her lack of experience, Lauren’s homemade dinner boutique prospered due to her diligence and dedication. Now known as the self-made “food star”, her skills range from videography & contracted social media marketing to cooking classes on Kansas City Channel 4–a stark contrast with her previous background in corporate America.
Join us as Lauren shares her experiences with her “year of doing yes”, and how facing things that scare you can catapult your third act to new heights. In the episode, Lauren shares beginner tips on social media influencing and inspires with her self-taught mastery of photography and food styling. She urges all listeners to realize that “you can learn to do anything”.
(3:08) Good old fashioned content creation
(5:46) Act 1: An illustrator fresh out of college
(7:03) Act 2: Being the first creative brand strategist at Hallmark
(9:26) Act 3: The year of saying yes
(13:39) Put to the test: a food critic!
(15:18) Brand Ambassador
(18:22) The importance of authenticity
(22:07) Cooking live
(22:56) Boost your content: using new platform tools
You can find Lauren at www.lauren-lane.com, or follow Lauren or her company on LinkedIn. Follow her on Instagram @lauren_lane_culinarian and on Facebook for more of her cooking expertise! Her blog is also full of great recipes.
If you enjoyed the podcast, please subscribe and share a review at https://ratethispodcast.com/thirdact. Engage with more stories of those finding fulfillment in the third act of their lives on Liz Tinkham’s Third Act podcast at thirdactpodcast.com.
Liz Tinkham (00:17):
Hi, this is Liz Tinkham and welcome to season two of Third Act, a podcast about people embracing the third act of their lives with a new sense of purpose and direction. The Third Act begins when your script ends, but your show’s not finished.
Liz Tinkham (00:33):
Hello and welcome to Third Act. On today’s episode, I talk with Lauren Lane, the food star. Lauren graduated from Iowa State University with an art major, thinking that the best job she would ever have was working at the makeup counter at the local department store. Yet she managed to find her way into Hallmark Cards, rising up the ranks to eventually lead all of Hallmark’s work for Walmart. Not bad.
Liz Tinkham (00:56):
As a way to have fun, she cooked all weekend, serving friends and family every Saturday night from her home. When she turned 50 and saw that her Hallmark career wasn’t as fun as it used to be, she decided to try cooking as a career. It was a huge pivot, and may I say, a ton of work–and you’ll hear that–yet, it’s paid off. Today, she is a social media influencer, blogger, online cook and local TV star, parlaying her love of cooking into a full-time career.
Liz Tinkham (01:29):
Lauren. Great to have you. Welcome to Third Act.
Lauren Lane (01:32):
Thank you. Happy to be here.
Liz Tinkham (01:34):
So, guess what I had for dinner last night?
Lauren Lane (01:36):
Liz Tinkham (01:37):
20 minutes Sheet Pan Caprese Chicken.
Lauren Lane (01:40):
Oh my gosh. Is it delicious or what?
Liz Tinkham (01:43):
So I was doing research on you for this podcast yesterday. I was doing it in the late afternoon and I’m like, “Oh, we have nothing for dinner. We’re out of food. I need to go to the grocery store.” And then I opened up your site and A) it is so beautiful. Everyone should look at it, lauren-lane.com. Then I saw that recipe and it was absolutely delicious. So thank you for making that…
Lauren Lane (02:06):
I’m so glad. That’s the best thing to hear always. I love it.
Liz Tinkham (02:09):
Yeah. So you are a cook, a chef, a teacher, and you’re also a social media influencer. What does that mean? What is that job?
Lauren Lane (02:19):
That is just a great question, because to be honest, I had no idea what it was until I became one. I thought it was just sort of like young kids in the fashion business, posting pictures. That’s basically what I thought.
Liz Tinkham (02:30):
And Kim Kardashian. Right.
Lauren Lane (02:31):
Right. Of course. Definitely it was not anywhere near what I do, but evidently it’s a marketing tool. It’s a social media marketing tool. Most companies now have social media, marketing levers, and influencers actually create the content. They build community and they’re able to influence a decision. So that’s kind of it. So it’s kind of a great deal, I think for marketing people, because you get the content creator, and the tool all in one, so. Who knew?
Liz Tinkham (03:02):
You get all their followers. How did you get started in that? Did somebody find you?
Lauren Lane (03:08):
Well, no. I started kind of the good old fashioned way. I started just posting something I loved. I think that’s kind of something super important about this way of doing business. You have to love what you do because in order to kind of make traction, you need to post daily, you have to post daily. That’s just kind of a thing. But I was just posting every day. What I was eating, what I was cooking. I’d have people want to take my cooking classes. I would do little videos to help them after the fact. So really it was about a place for me to let my creativity out. That’s basically how it happened. But then my numbers did start jumping when people found me and I started doing things, but yeah.
Liz Tinkham (03:49):
Let’s roll back a little bit from cooking. You told me when we were prepping for this that when you got married, you weren’t a particularly good cook.
Lauren Lane (03:57):
I was an awful cook. I couldn’t even make my mom’s Pot Roast. She made every single Sunday. I couldn’t make it. It was awful. I had so many bad meals, but I just loved cooking. When I was little, I was looking at all the magazines, and tearing out the recipes before I was even old enough to cook. Basically I’m a Food Network.
Liz Tinkham (04:16):
Lauren Lane (04:17):
Yeah. I’m a Food Network cook. It was back in the day, when the Food Network actually cooked on the show, chefs would get in and cook. I probably logged one billion hours there. I’ve read every cookbook that I could find. And I just cooked, basically.
Liz Tinkham (04:33):
Any favorite chefs from that? Those shows?
Lauren Lane (04:36):
I’ve always loved Ina Garten because she’s about kind of entertaining. I love her vibe and I loved Emeril, was one of the first ones. I liked how laid back his approach was to teaching cooking, that it doesn’t have to be pretentious. Those are kind of the two that I felt really helped me out, but it’s kind of one thing I’ve learned going on to another career is you can learn to do anything. I mean, you can learn it on TV. You can learn it on YouTube. You can learn it on a podcast. You can learn anything.
Liz Tinkham (05:03):
Yeah, no, that’s true. So even backing up even further, before you got married and started to learn to cook, you went to Iowa State and you thought you were going to be, I’m kind of backing up to your first act of fashion designer. You were in Ames, Iowa. I mean, what were you thinking with that?
Lauren Lane (05:18):
Well, I was a child and I wasn’t thinking. I just assumed you went to college, got a degree and that’s what you did. This was back in the day, we didn’t have counselors that told you what was even real or not real. I mean, I assumed I would go knock on Ralph Lauren’s door, and get a job, seriously. I was just so naive, but it ended up being a great art degree and I had a good time and met my husband. So I guess that’s all that.
Liz Tinkham (05:46):
So you end up as an art major. You moved to Kansas City after you get married, which is a home to Hallmark Cards. How did you end up getting, so you got a job there, which we were able to leverage your art degree, but how did you end up getting a job there and getting started?
Lauren Lane (05:59):
Right when I moved, I worked on my portfolio. I wanted to be an artist so bad, and I put it in there, and I got the big reject, ‘no’. It wasn’t even a kind of, it was just like, “Nope, not interested.” I just wanted to do anything there. Then I got the big fat, ‘no’, and I was kind of bummed. And so I went to work for another company just as an illustrator, kind of creating some things for them, really tiny company.
Lauren Lane (06:21):
But during that time I met a guy that knew a guy in the sales force, and he had given him my name and reached out. It was almost a year to the day that I got the no letter from Hallmark that I ended up getting hired the next day as a sales position at Hallmark, which actually turned out to be great, because it led to things later on in life. I didn’t really know how important that was going to be, but it wasn’t the job I wanted. But within a couple of years, I was able to get a job in the Art Department, not as an artist, I was never good enough to be an artist. Those guys are crazy amazing, but as an Art Director, which was actually even better for me. So, you just never know how things work out.
Liz Tinkham (07:03):
Yeah. And eventually you have a wonderful job sort of serving Walmart for Hallmark. Tell us a little bit about that.
Lauren Lane (07:11):
It was one of those really crazy things–I was doing well and loved my job. I was a creative brand something, I was designing creative for the brand. And this woman, Executive Carolyn Davis, love her still to this day, she recognized that I had a talent in sales and marketing and creative. She went to the vice-presidents and was like, “Why do we have these jobs separated when we have a person, Lauren, that could do both? Why don’t we create that job for her, for Walmart tested out because Walmart, they’re really big on fewer people, the better in meetings and things like that.”
Lauren Lane (07:47):
And so they did, and I became the first one that did creative and brand strategy in that company, and ended up going on and doing the Walmart team for years and years. And loved it, really did.
Liz Tinkham (08:06):
During this time. Just so you’re watching the Food Network, you’re cooking with Ina, you’re cooking with Emeril. When do you start sort of cooking for others or sort of breaking out a little bit?
Lauren Lane (08:19):
Well, it’s probably about, I mean, I was always cooking a little bit, and we were kind of the couple that always had the people over. When we first got a house that it started there a little bit, not a lot, but it probably wasn’t until about 15 years ago, when we built a house that had my dream kitchen in it, I’d say. And you just couldn’t get me out of it. I just spent hours and hours in here. Everybody just knew to come over to our house on Saturday night. I was going to just cook a big meal and we were going to sit around the table. For me, that’s the whole impetus of cooking, just sitting around the table for hours with wine and your friends and laughing. And so that’s what we did.
Liz Tinkham (08:57):
I agree. So when and why did you end up leaving Hallmark?
Lauren Lane (09:02):
We were reorganizing a lot, it was a time when I wasn’t, I didn’t have a staff and then I had a huge staff and then I didn’t have this job. And then I had this job plus this job. There were a lot of things like that going on, but then also we had some management shifts and the gentleman that became my manager, I didn’t respect him or how he treated people. And so I really had a hard time going to work with that.
Lauren Lane (09:26):
I just decided I hit my 50th birthday and I was like, “There’s got to be more, this cannot be the end of my life.” I mean, especially ending on a kind of a note that I, had this great career and then I hated every minute of it. It just hit me like a ton of bricks like, “What am I going to do?” On my 50th birthday and my 25th year there, I decided I just went in and said, “I quit.” And it was the best day ever.
Liz Tinkham (09:54):
It was the best day ever. I think that’s true. It’s unfortunate that that happens to people. I mean, I know so many people and certainly in my career, I got to points at Accenture where I’m like, “I’m done”, and then fortunately something changed. But I totally understand that, but now you’ve got the cooking, but even you were telling me though, after you retired from Hallmark, you did a year of saying yes.
Lauren Lane (10:15):
Liz Tinkham (10:16):
What did that mean? So what kinds of experiences did you have?
Lauren Lane (10:20):
Well, I just read it somewhere about just saying yes, and I’ve always had kind of a different story, but I had anxiety issues, and I’ve always kind of been a timid soul. It was a big deal for me to say yes. That ended up opening so many doors. I can’t even tell you, but one of the things was somebody asked me to teach them a cooking class. And so I said, yes, and then someone else asked me to teach him a cooking class. And I said, yes. Then someone asked me to do a dinner party for them, for their anniversary. And it was all friends basically. One thing led to another and then this friend of mine said, “You should do this more broadly, Lauren. I mean, you could do that.”
Lauren Lane (11:00):
I went to Europe on a whim with a girlfriend, and noticed that people were having these boutique dinners and dinners in their home. I just thought it was such an interesting concept. When I came back, I was like, she said that. And I was like, “Well, maybe I should do that. You know, why not me?” And so I went out on a limb and tried to do something like that.
Liz Tinkham (11:19):
You said you wrote a Facebook post?
Lauren Lane (11:23):
Well, okay. So then I wrote this beautiful invitation and I put it on Facebook.
Liz Tinkham (11:28):
It’s just for strangers to come to your house?
Lauren Lane (11:30):
Strangers or people that weren’t in my immediate circle, anybody, it could have been anybody. I invited them to a cooking class and I was like, “There’s going to be 10 spots, would love to have you.” I sat on that post for a couple of days. I would not push send, but I just couldn’t bring myself to do it. “What are they going to say? No one’s going to want to come. It’s so weird.”
Lauren Lane (11:50):
So I pushed send and I was right. It was just crickets. Like even my friends didn’t even comment on it, thinking that they were going to have to come, or something. I don’t know. They were just like, it was just crickets. But then, about a few days later, some people just signed, signed up randomly. A couple of people I had known, kind of on the fringe, and a couple of people I didn’t know, but that’s basically how it started. I just opened it up. That led to actually my first real job as an influencer, to be honest. It was kind of a crazy story.
Liz Tinkham (12:24):
As you think back on that year of saying yes. Do you recommend doing that? Because we have a lot of people who are like listening to this going, “I’m about to retire,” and I’ve heard people say, “say no,” “say yes,” I did a year of yes. And then I kind of pruned it back. So I think it’s a good idea. What’d you think?
Lauren Lane (12:38):
I think it’s a great idea. I think if you are a little bit timid, maybe the yes is good for you. Maybe if you over-committed things, maybe the no’s good for you. I don’t know the right answer, but for me it was a great decision, because I believe wholeheartedly in the power of things coming to you for certain reasons. You can block them out so many times, but pretty soon you’re going to have to open yourself up to some of these things. I think.
Liz Tinkham (13:04):
Your Facebook posts: “come to cooking class.” Was it at your house?
Lauren Lane (13:08):
Liz Tinkham (13:09):
All right. So you have your random strangers come and who came? And how did, was that when the food critic came?
Lauren Lane (13:16):
That was not that one. That was the one right after that. So I did it. Right after that, when it was a great experience. So I posted another one and I’m looking, and this was a dinner. This was just people, strangers coming to my house for dinner. I was just-
Liz Tinkham (13:26):
Oh, wait, I gotta ask you a question. What does your husband think of that? Was he like, “Lauren? Why are we having strangers over for dinner?” Or was he totally into it?
Lauren Lane (13:34):
No. He is the most extroverted guy in the world.
Liz Tinkham (13:35):
Lauren Lane (13:39):
Like whatever, he loved it. He thought, I think he thinks I’m a little bit crazy, but he’s just as crazy. So it works out, I guess. This next one was just a dinner, which was even weirder, 10 people sitting around my farm table that have never met coming to my door. It was about an hour before people were coming. I decided to Google who these people were because in case they’re stranger danger or something. In the last one, I Google is like the biggest food critic in Kansas City that writes for the Feast Magazine in Kansas City. And I literally just lost it. I thought I was going to die. I was going to cancel it. I just couldn’t deal with it. And my husband was like, “Nope, you got us into it. You’re doing it.” This is what’s happening. And I was like, “Okay. So I had a couple of glasses of wine and went on about my business and served them dinner.
Liz Tinkham (14:28):
And? Was it a he or she?
Lauren Lane (14:30):
It was a she, and she was super quiet and pretty serious. Her name’s Jenny Vergara, she’s a nice human. I was totally intimidated by her, but afterwards she grabbed my arm and pulled me down to the chair and she just said, “I want you to know this was just a delight.” I got goosebumps and I started crying. I couldn’t believe it. We started chatting and she said, “Do you mind if I give your name to someone who’s looking for the face of this Italian company brand, it’s in Kansas City. I think you’d be perfect for it. She’s been looking for a couple of years and I just think you’d be awesome for it.” I’m like, “Well, I’m not going back to corporate America, but sure. Pass my name along. I’m happy to have coffee or whatever.” That led to my first really big contract.
Liz Tinkham (15:16):
Is this the Cervasi contract?
Lauren Lane (15:18):
Yeah. This was Cervasi where I was hired to be their brand ambassador. That’s also something that’s different about influencer marketing. You can work for free product, you can do sponsored posts, or you can be a brand ambassador. With this job, I was the face of, so I would represent them during my cooking classes, and my pop-up dinners. I would create all the content for their social media. I would do all their photography, which, A) I never knew how to take photos until I said, “I’m going to learn to take photos that year.”
Lauren Lane (15:50):
So that was good and so it was great. I loved it. I created recipes for them every week. I created videos for them and it really pushed me to be a stronger creator because I was held accountable for the content, and posting it all the time, and for the analytics to really get my numbers up and get the engagement up.
Liz Tinkham (16:08):
And they were paying you to do this, right?
Lauren Lane (16:10):
Yes, they were paying me a lot to do this. I was shocked. Yeah. Eventually they even offered me a full-time job in their Marketing Department this past winter, this past holiday. I didn’t do that. And then ended up not getting my contract renewed, but it’s still all, it was a great experience. Three years. I learned so much about digital marketing. So I can be. Yeah.
Liz Tinkham (16:35):
So you were a brand ambassador and then using your social media, and the influence you had there from your building brand to do combining it, right?
Lauren Lane (16:45):
Influencer marketing is kind of up under a brand ambassador, it can be so.
Liz Tinkham (16:49):
Wow. Interesting. If I’m listening and I’ve got a passion, either I’m a chef or I’ve got, I don’t know, flying lessons or something, how would you advise people to, if they’re interested in doing something like this, how would you advise them to get started, or what to think about?
Lauren Lane (17:05):
First of all, it can be anything. You have to find a niche. It has to be something you love. That’s number one. I can’t emphasize enough how much you have to love it, because you will be researching and creating content all day, every day to post every day, because you will never, well, I won’t say ever, it’s pretty hard to get the algorithms to love you if you don’t post every day. So that’s number one. But it can be anything, I know people like influencers that are big data influencers, copywriters, parenting, Disney, like, it can be anything. I don’t think anybody should stray away, but I do think it has to be something. And I love this quote. Somebody said, “It has to be something that you do, that you forget to eat and sleep doing.” Like you have to love showing it that much.
Liz Tinkham (17:52):
Wow. So you were posting something for Cervasi every single day.
Lauren Lane (18:00):
Not just necessarily for them because I am also working for other companies now. I’m hiring too. I’m working for Sprouts. I’m working for Kraft. I’m working for other local companies.
Liz Tinkham (18:11):
So you’re creating recipes. You’re photographing food.
Lauren Lane (18:17):
Liz Tinkham (18:19):
Yeah. Is it pretty much of a full-time job doing all this?
Lauren Lane (18:22):
It is for me just because I just feel like, “I love it so much. I would probably be doing it anyway.” The other thing about it is, if you have clients, to be a good influencer it has to be authentic. It has to be like you’re talking to your girlfriend about this pasta you love. Can be ad-ish. That’s kind of the benefit of it. And so I had to sprinkle in all of my own content in between all of this other content, too. In my content, if you want to be in social media, anything on social media, besides having a niche, you really have to understand that the way to be successful, is every day you have to post something that either educates, entertains, or informs your ideal person. Those are the three things.
Liz Tinkham (19:12):
As I mentioned earlier, which is where I found the recipe, you have a beautiful website that has recipes, and a lot of interesting–did that start before or during all this? And you must be loading content to that daily as well.
Lauren Lane (19:25):
I started the website about six months, I think, before I left Hallmark, I think I was at, I was kind of mentally checked out at that point, and decided I needed a place to be creative. Maybe it was a year before. I really was not happy with my job for about a year and a half, really not happy. So I poured all my free time into cooking, documenting what I was cooking, building the website from scratch. I’m an art major, I didn’t know how to build a website, but I did that. Learning photography, how to edit photography. So yeah, that all started about a year and a half, or so, before.
Liz Tinkham (20:05):
I just have to ask, what do you do with all the food you make for all this? You and your husband eat it?
Lauren Lane (20:09):
No, we don’t, because I don’t want to eat it, after picking at it and cooking it and shooting it because food styling is a whole nother thing. I’m going to tell you, it’s a whole nother thing. Some of the stuff you put on food, you don’t want to eat afterwards and all of that. But for the most part, I say about 80% of it. I give to my friends.
Liz Tinkham (20:28):
Ah, got it. Okay. Well, it must be good to be your friend. Let me just add, looking at your food. Now, you’ve also got other things going. In this realm of being a foodie and a food star, you’re on TV in the morning. Tell us about that?
Lauren Lane (20:47):
Yes, that year of doing yes, some things happen. I got tapped to be a chef on, I’m not a chef, I’m a cook, but to be a cook on the Taste of Kansas City, I was the only non professionally trained chef to be there. I said yes to that–crazy. I can’t believe I did, because that was nerve wracking. But I did it now. That really helped me with my social media and some of my street cred, I guess.
Lauren Lane (21:13):
I also got tapped for something else, somebody wrote an article about the best, one of the top 10 meals they had in Kansas City and other food write. No. Another chef wrote that article for a magazine. That really helped my street cred. Then the news ended up calling me, Fox 4, I had done some other local news, but they were kind of real small channels, and I didn’t see a lot of benefit in for the amount of work it took, even though everybody said, “You should do it, you should do it.” But I did ended up saying, “You know, that’s not my thing,” but Fox 4 called and said, “We’d love to have you.” And I was like, “No,” and she’s like, “We’re different.” And I’m like, “Okay.” So I started doing them once a month, and that has really helped my numbers. I do in the morning, two or three recipes. And I just love it. It’s so fun. Now through COVID I’ve been doing it out of my house doing Zoom or Skype, but it has really helped me.
Liz Tinkham (22:07):
Are you cooking live on the show?
Lauren Lane (22:10):
Liz Tinkham (22:10):
So you said before we started, you just started, what did you make this morning?
Lauren Lane (22:14):
This morning? I did a 20-minute lemon chicken recipe and I did stuffed burgers that were to die for. They were so good. I love the live, it’s so nerve wracking. It makes me almost sick every time I do it, because I always had technical difficulties, always, but I figured maybe it’s just getting me ready for when I get my own show. You know? That’s what I’m working for.
Liz Tinkham (22:40):
So is there anybody knows, if it was a producer, Lauren is looking to have her own show. I think she will be fabulous.
Liz Tinkham (22:50):
As you’ve gone through this with the pandemic, what else has changed in terms of your thinking of how you’re going to take your food career?
Lauren Lane (22:56):
Well, at first, I didn’t have a lot of time to do a lot of things, but I was trying to go live on Instagram often, because a lot of people were at home and I thought that would get me some new visibility. Another thing about Instagram, you can choose any platform, by the way, you can be an influencer on any platform. Usually you pick one or two, and I picked Instagram and Facebook, but most platforms love for you to use their tools, their new tools. And if you do, then you get kind of rewarded for that and the algorithms. That’s a whole nother thing. If you get on these platforms, you have to research what they want, because they are a business, they want content that’s going to spread. They don’t care about you, really.
Lauren Lane (23:40):
I learned a lot about that, so I started going live and that helped a lot and that gave me some confidence just to do more live work. Then the next thing that happened, I guess, was when Cervasi offered me that full-time job and I didn’t take it, they actually didn’t renew my other contract. I don’t know if they were hiring a full-time person and somebody else. I’m not sure, I don’t know the story, but it freed up a lot of time. Now I’m developing an online course that I hope to sell through Instagram. That will be modules, it’ll be a community, it’ll be me going live with them, and then a Facebook community where we keep up. I’m really excited about teaching kind of beginner cooks fundamentals, and just creating kind of a fun way to do that.
Liz Tinkham (24:28):
That sounds super cool. When you get that going, let us know. We’ll post it on all of our sites as well.
Lauren Lane (24:33):
Liz Tinkham (24:34):
So I thought about calling my podcast. I’m not done yet. What aren’t you done with yet?
Lauren Lane (24:40):
I am not done learning. I can tell you, I didn’t even know, if you would’ve told me when I walked out of Hallmark, that I was going to learn how to create and edit videos, that I was going to learn how to be a photographer, that I was going to learn how to bake bread. I mean, because I’m not a baker, but I just never would have believed you, so, I just can’t imagine. I just want to learn so much and I’m not done learning. I’m not done traveling, and I’m not done trying to be more still and taking it all in and being joyful, I guess.
Liz Tinkham (25:12):
What a wonderful story. I love the fact that you’ve made this. I mean, this is a complete pivot, right? From Heart Bentonville, Hallmark to broadcasting on channel four in the morning. It’s a great story. So thank you very much for joining us on Third Act. You can find Lauren on Instagram @lauren_lane_culinarian, or her website, lauren-lane.com. We will publish that in our show notes, anywhere else?
Lauren Lane (25:37):
Facebook Lauren Lane Culinarian, and then Instagram, @ Lauren Lane Culinarian.
Liz Tinkham (25:42):
Yeah. Is there any way to watch these TV appearances?
Lauren Lane (25:45):
Some of them are on my website, lauren-lane.com and I will be posting more and more of those on, once I get a little bit of time, but some of them are on there. Yeah.
Liz Tinkham (25:54):
Great. All right. We’ll post those too. So thank you so much, Lauren.
Lauren Lane (25:57):
Thank you. I appreciate your time.
Liz Tinkham (25:59):
All right. Bye-bye.
Lauren Lane (26:00):
Liz Tinkham (26:02):
Thanks for joining me today to listen to the Third Act Podcast. You can find show notes, guest bios, and more at thirdactpodcast.com.
Liz Tinkham (26:10):
If you enjoyed our show today, please subscribe and write a review on your favorite podcast platform. I’m your host, Liz Tinkham, I’ll be back next week with another guest, who’s found new meaning and fulfillment in the third act of their life.
Want to share the story of your own Third Act on our podcast? We welcome stories from executives who pivoted their careers to find their passion and purpose later in their lives. Tell us more about yourself to be considered as a guest.