Experience Life

3 days ago | experiencelife.lifetime.life | Jill Metzler Patton |Maggie Fazeli Fard |Emily Smith |Jon Spayde

From the outside, it seemed that American long-distance runner Kara Goucher was on top of the world. After medaling at the 2007 World Championships in Osaka, securing her place on the 2008 U.S. Olympic team, and finishing top three at the New York City Marathon, Goucher was at her career peak. She was part of the Oregon Project, an elite, Nike-sponsored professional training team coached by running legend Alberto Salazar.

1 week ago | experiencelife.lifetime.life | Tina Nguyen |Casie Lukes

Minnesota chef Yia Vang has been on an accelerated entrepreneurial path since founding Union Hmong Kitchen, his nationally acclaimed restaurant that focuses on Hmong-culture-centered cuisine, in Minneapolis in 2016. His commitment to dynamic flavors and beautifully colorful dishes has earned him four James Beard Foundation nominations and features in print and television — think The New York Times, National Geographic, Bon Appetit, Netflix’s Iron Chef, CNN’s United Shades of America, and more.

1 week ago | experiencelife.lifetime.life | Jessie Sholl |Michael J. Gelb |Joseph Hart |Laine Bergeson Becco

You’ve likely heard of triggers — words, events, or experiences that spark fear or anxiety — but have you heard of their opposite? “Glimmers” are micromoments of joy that make you feel safe and connected to your body and the world around you. The concept was introduced by social worker Deb Dana, LCSW, in her 2018 book The Polyvagal Theory in Therapy.

1 week ago | experiencelife.lifetime.life | Emily Ewen |Callie Fredrickson

Stepping onto the workout floor for the first time — or even the 50th — can be overwhelming. With a maze of machines, clanking weights, and the often-unspoken flow of exercise etiquette, it’s no wonder many people feel intimidated. But the good news is that if you’re feeling this way, you’re not alone — and you’re not expected to know everything from day one.

1 week ago | experiencelife.lifetime.life | Kate Morgan |Kaelyn Riley |Maddie Augustin |Christy Rice

STEP 1Submerge the clams in a bowl of clean, cool water for 30 minutes, allowing them to purge any grit or sand. Scrub the outside of the mussel shells and pull off any beards that protrude from the sides. Drain and rinse the clams and mussels, and discard any with broken shells. STEP 2In a wide, deep pot, heat the olive oil over medium heat. Add the onion and sauté until soft and translucent, about three to five minutes.