In this episode, we sit down with Barbara Humpton. Barbara grew up to parents who were both math professors so initially set her eyes on being a math professor “when she grew up.” After taking a job at IBM and working on a globally impactful project, she was hooked into the world of working on impactful technology to make our world a better place. I won’t give too much away before you listen, but if you decide to listen to the entire episode you will get to hear: Some of ...
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In this episode, we sit down with Barbara Humpton. Barbara grew up to parents who were both math professors so initially set her eyes on being a math professor “when she grew up.” After taking a job at IBM and working on a globally impactful project, she was hooked into the world of working on impactful technology to make our world a better place. I won’t give too much away before you listen, but if you decide to listen to the entire episode you will get to hear: Some of ...
A fourth generation Puget Sound native and nascent New Yorker, Kurt has always felt passionately about authentic, full-flavored foods, free of artificial additives. Kurt is the owner and head chef of Sugar Mountain, a creative food company that is home to extraordinary food brands and restaurants, from the award-winning Beecher’s Handmade Cheese to The Butcher’s Table, a swanky steakhouse that features Mishima Reserve, Sugar Mountain’s American Wagyu beef brand. With each operation, Kurt’s go...
ExecuTalks
In this episode, we sit down with Barbara Humpton. Barbara grew up to parents who were both math professors so initially set her eyes on being a math professor “when she grew up.” After taking a job at IBM and working on a globally impactful project, she was hooked into the world of working on impactful technology to make our world a better place. I won’t give too much away before you listen, but if you decide to listen to the entire episode you will get to hear: Some of ...
