Secret Tips to Save Money & Shop Smarter  (with Trae Bodge)

Secret Tips to Save Money & Shop Smarter (wi...

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Are You Being Too Hard on Your Money?

Rereleasing one of those episodes that hits differently when you’re in a new season with money. What if the real issue isn’t that you’re bad with money, but that your relationship with it is strained? In this episode, Shari Rash, founder of GWA Wealth, explores what happens when ...  Show more

Taxes for Humans: How to Stop Feeling Confused, Intimidated, and Behind

Taxes can feel intimidating, confusing, and deeply emotional—especially if you're self-employed or earning good money and still feel unsure about what you're doing. In this episode, Shari Rash, founder of GWA Wealth, sits down with tax expert Hannah Cole to talk about what taxes ...  Show more

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Do you like your signature? What message does it send to the people who see it? This episode begins with some insight into how other people might make assumptions about you based solely on how you sign your name. https://graciousliving.typepad.com/the_write_event/2003/11/what_doe ...  Show more

Ask HTM - Budgeting with Gift Cards, Inheriting Debt, & the Hidden Costs of Early Retirement #841
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Let’s dive into the week with some fresh listener questions we have lined up for you! And don't just stand on the sidelines- if you have a question you’d like us to answer, toss your voice memo our way. It only takes about 90 seconds to record and you can find a step by step g ...

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Butchering Your Grocery Bill #635
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Do you know something that we’re all currently doing? Breathing. It’s something we rarely actively think about, but it turns out that there are ways to improve our technique- by breathing through our nose instead of our mouths, or by taking deeper slower breaths. Well we’re ta ...

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Popular Money Advice That Just Ain’t Right #593
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Searing your steak as a way to ‘lock in the juices’ is something we’ve heard folks recommend for years! Get that grill hot as blazes, toss on your steak, and reap the juicy medium-rare rewards. But even though there might be a kernel of truth here, culinary scientists tell us ...

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