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Here I Made This - Guice Mann - Committing to a creative life while cultivating a mindfulness practice

Guice Mann - Committing to a creative life while cultivating a mindfulness practice

10/22/18 • 71 min

Here I Made This

Guice Mann aka Charlie Malta is a prolific artist, painter, illustrator, filmmaker, editor who prioritizes time to meditate at least twice a day. What was once a hustle and go-go-go mentality surrounding his creativity leading him to feeling miserable and believing he was a weak person for needing sleep, has now been transformed into a chill peaceful creative existence with his parents in Cleveland Ohio. You might have seen Charlie's work displayed at Earwolf studios and you can meet him at CALA 2018 in Los Angeles in December. To view Charlie's work visit www.guicemann.com

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Guice Mann aka Charlie Malta is a prolific artist, painter, illustrator, filmmaker, editor who prioritizes time to meditate at least twice a day. What was once a hustle and go-go-go mentality surrounding his creativity leading him to feeling miserable and believing he was a weak person for needing sleep, has now been transformed into a chill peaceful creative existence with his parents in Cleveland Ohio. You might have seen Charlie's work displayed at Earwolf studios and you can meet him at CALA 2018 in Los Angeles in December. To view Charlie's work visit www.guicemann.com

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undefined - Sanaa Abourezk - Creating a restaurant, food and change in a community

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When Sanaa Abourezk noticed that the restaurants in Sioux Falls, South Dakota were limited to steakhouses and fast food, she took it upon herself to open up a Gourmet Mediterranean restaurant that provided a healthier alternative and food offering not yet seen in her community. 15 years later Sanaa's Gourmet Mediterranean is a staple in the Sioux Falls art scene and continues to grow in popularity due to Sanaa's friendly report and attention to detail in the amazing food she makes from scratch. In our conversation Sanaa discusses her process when deciding what food to cook, how she creates an active and evolving relationship with her customers and how she came to the decision to open her restaurant against all odds.

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