What Do Tom Petty and Running a Business Have in Common?

So I went a Tom Petty & the Heartbreaker’s concert.

I’ll just end the blog post there because it’s already pretty awesome, right?!

No doubt it was one of the better concerts I’ve ever been to – a true testament to American Rock ‘n Roll.  And to think it wasn’t even a life bucket list of mine to see him, but it was to my girlfriend, Mandy!


We made a mini vacation up to the Twin Cities for the show.  It was a day that continued to build on itself until Tom and his crew hit the stage about 30 minutes after Joe Walsh and his crew got us warmed up (I never knew Joe Walsh had so many classic hits either).

Fueled by some great food and a couple beers from local craft breweries, the stage was set for the main event.  The music phenomenal, as Tom & and the Heartbreakers sounded like they were playing straight from a CD.  I felt a boatload of appreciation begin to sink in as I realized I was at a Tom Petty & the Heartbreakers 40th Anniversary Tour (yes, that means they’ve been playing for over 40 years) AND that I was able to be a part of this Mandy (TP was a dream concert of hers).

It was one of those nights where you didn’t want it to end.  Every song was crystal and done with emotion and energy.  However, it wasn’t the music and experience that really hit home the most with me, even though I just noted how absolutely incredible and lucky I was to be there.

It was the fact that Tom Petty & the Heartbreakers were together again.  Playing music.  40 years later.

40 years is a long time for anything, especially a band or business.  A band and a business are a lot alike in that sense.  To really dive deep into my thoughts, it was when Tom introduced his band in the middle of his set, starting with his amazing back-up singers.

He introduced them as he and the Heartbreakers being lucky enough to have them accept their invitation to be a part of the Tour as the back-up singers were sisters from England.  A great acknowledgement of his appreciation for them, but it didn’t stop there.

His next introduction was to his rhythm guitarist/keyboardist/harmonica player/back-up vocalist Scott Thurston who’s been in the band as 1994.  Tom said Scott was the guy that can do everything and keeps them all together.

The next introduction was to who Tom called “The New Guy.”  The New Guy was always the guy who members of other bands they were touring with wanted to meet and talk to.  The New Guy has been in Tom Petty & the Heartbreakers for nearly 24 years, and he’s the drummer, Steve Ferrone.

Next up was the bass guitarist and back-up vocalist, Ron Blair, who was with the band since the day Tom Petty & the Heartbreakers were formed.  He mentioned how Ron was the backbone and the greatest piece to the band since Day 1.

Then we ventured to the man behind the keyboards, which were an essential part to any rock ‘n roll band in the ‘70’s and ‘80’s.  Tom didn’t just introduce Benmont Tench as the keyboardist (he is also a back-up vocalist), he instead told the story of how he had to go to Ben’s house and “beg his parents to let him go on tour with him as a Heartbreaker and thankfully I must have said something right because look where we are now.”

The last introduction went to lead guitarist, Mike Campbell.  It was another story: “Mike…Mike’s been a part of the band since we began.  We didn’t even recruit Mike.  He didn’t even try out for us.  We found an ad at a local music shop for a guitar player.  There wasn’t a number or anything, just an address.  So we just showed up at his house, unannounced and said ‘Hey, we saw your ad.’  Then he played a couple songs for us, right on the spot.  And I said, ‘You can be in my band FOR…EVER.’

I’ve been to plenty of concerts, seen hundreds and hundreds of bands, but never have I experienced a moment like that.  I had goosebumps.  And this blog post doesn’t even come close to doing it justice.

My biggest takeaway was twofold (apparently my entire Saturday of TP & the H all came in two’s):

  • The humbling appreciation he had for his bandmates…his teammates…his staff, and
  • The ability to do what they love for over 40 years strong.

In business, you want to surround yourself with people who you not only trust, but those who you can develop a strong, open, and honest relationship with.  You want to create a team of extraordinary individuals who can complete the circle, ones who can polish up the edges and rid the business of any weaknesses, particularly the owner’s.  The same goes for a successful team in any sport, workplace, or activity.  You want to find those who are passionate about their career, their life outlook, the opportunity, and the greater mission.

That’s who Tom found when he created Tom Petty & the Heartbreakers over 40 years ago and they’re still going strong today.  My goal as a business owner is to do the same.  To begin with a mission and then find those who are trustworthy, open, honest, passionate, focused, energized, and great human beings who want to come along for the ride and make a difference in this world.  And then continue forging our way ahead as we continue to change the way fitness is done!

Thank you to Tom and his crew for bringing that important theme into even more of a realization for me – it’s obviously something I’m still thinking about.  And thank you for the amazing show.  Last, but not least, a special thank you to Mandy for letting me tag along on your bucket list show – it was worth all the 80,000 pennies (it’s only fitting that when she finally purchased the tickets to the show that Tom Petty came on the radio…and as I finished up the last sentence of this post he came on again…must be a sign!)!!

Recipe of the Week: Meaty Marinara Eggs and Squash

Let’s change gears a little with this weeks recipe… you will want to check this one out!


  • 2-3 pound spaghetti squash
  • 1 pound ground pork sausage
  • 1 jar Prego® Farmers’ Market Classic Marinara
  • 1 cup sliced green olives
  • 3 large eggs
  • Optional: fresh basil to garnish


  1. Preheat the oven to 400 degrees
  2. Spear small holes into a 2-3-pound spaghetti squash with a sharp knife
  3. Place the squash in a small dish with 1-2 inches of water and roast for 50-60 minutes
  4. Let cool then cut the squash open, discard the seeds, and ‘shred’ the insides with a fork to make spaghetti-like strands. Set aside
  5. In a large cast iron skillet or pan, brown the ground pork over medium/high heat and drain any excess grease
  6. Add the spaghetti squash and olives, then mix well to combine
  7. Pour in the marinara and heat until the top of the mixture starts to bubble. You may need to mix throughout the process to ensure the entire dish is hot
  8. Once the top is simmering, make small divots and add three eggs to the top
  9. Cover and let the eggs cook, around 10 minutes. In order for the eggs to fully cook on the bottom, the marinara mixture at the top must be hot. If the egg whites are not cooked after 10 minutes, continue to heat until they are cooked, but the yolks can still be runny
  10. Garnish the top with fresh, shredded basil

Serves: 4


Recipe of the Week: Greek Quinoa Bowl

Try this quinoa salad cold for a super refreshing and nutritious summer option!

prep 3 mins
cook 12 mins
total 15 mins
yield 2 -4


  • 1 cup quinoa
  • 1 1/2 cups water
  • 1 cup chopped green bell pepper
  • 1 cup chopped red bell pepper
  • 1/3 cup crumbled feta cheese
  • 1/4 cup extra virgin olive oil
  • 2-3 TBSP apple cider vinegar
  • salt and pepper, to taste
  • 1-2 TBSP fresh parsley


  • Hummus
  • Pita wedges
  • Olives
  • Fresh tomatoes
  • Lemon wedges
  • Grilled Chicken or Salmon


  1. First rinse and drain your quinoa using a mesh strainer.
  2. Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
  3. Next add your water, set burner to high, and bring to a boil.
  4. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
  5. While the quinoa cooks, chop and prep the remaining ingredients and whisk together your dressing ingredients.
  6. Snag your now-fluffy quinoa from the pot and give it a little fluff with a fork.
  7. For a chilled salad, you can pop the quinoa in the fridge for a few minutes prior to adding your veggies or simply let it cool on the counter top for a few minutes for a room temperature quinoa bowl. Totally up to you!
  8. For the super simple vinaigrette, whisk together olive oil, apple cider vinegar, salt, and pepper. How easy was that!? Pour over your quinoa bowl and toss with a pair of forks or salad servers and dig. on. in.
  9. Add any additional salt and pepper to taste, if desired.

Recipe courtesy of Jenn Laughlin

Recipe of the Week: Grilled Chipotle Cilantro Turkey Burgers

Makes 4 Burger Patties
Prep Time: 10min   Cook Time: 16min   Total Time: 26min


1 lb Ground Turkey

1 chipotle pepper in adobo sauce, chopped

1 tbsp adobo sauce

1/3 cup fresh chopped cilantro

1/4 cup chopped red onion

1/2 tsp garlic powder (optional)

Salt to taste

Romane Lettuce Leaf Wraps or Whole Wheat Hamburger Buns


In a medium sized bowl, mix together chipotle pepper, adobo sauce, cilantro, onion, garlic powder (if using), and salt until all ingredients are well incorporated.

Form mixture into 4 patties. Place in a cookie sheet or large plate, and refrigerate for at least 20 minutes.

Meanwhile, warm up your grill to medium hot. Place burgers on the grill, and cook for 5-8 minutes per side or until internal temperature reaches 165 degrees.

Remove and serve on top of a hamburger bun, or in a lettuce wrap. Top with your favorite toppings and enjoy!

Recipe of the Week: Coconut Flour Pancakes

Breakfast is awesome and may not only be the most important meal of the day, but also the tastiest!  Here’s a healthy alternate to your classic pancakes where you can use coconut flour instead of regular flour, which has a better effect on your blood sugar levels and energy levels.  Try it out this weekend!


4 eggs, organic

1 cup unsweetened coconut milk

2 tsp vanilla extract

1 tbsp raw honey

½ cup coconut flour

1 tsp baking soda

½ tsp sea salt

Coconut oil or grass feed butter for frying

Makes 2 servings (6 cakes)


  1. Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey.
  2. In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
  3. Grease pan with butter or coconut oil. Pour 2-3 tablespoons of batter into pan for each pancake. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the batter starts to bubble. Flip and cook an additional 2-3 minutes.
  4. Serve hot with grass-fed butter, almond butter, Walden Farms syrup, or fruit.

Nutritional Information (toppings not included)

Total Ingredients = Calories: 789, Protein: 33g, Carbs: 52g, Fat: 45g, Fiber: 20g; Per Serving (3 cakes) = Calories: Approx. 395, Protein: 17g, Carbs: 26g, Fat: 23g, Fiber: 10g