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Master of None
In this revelatory memoir, the former CEO of Sonic challenges established thinking, offering counterintuitive career advice essential for every professional at all levels, whether you're just starting out or in the middle of your career. In his bestselling Outliers, Malcolm Gladwell introduced readers to the 10,000-hour rule—the foundation of success in any endeavor. But as Clifford Hudson reveals, there are serious pitfalls to this rule. What happens to those who spend years trying to achieve something that doesn’t quite pan out? Do you really have to grind down the same path for many years, sacrificing priorities to become successful? In Master of None, Hudson turns expertise on its he...
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Our Stories
Our Stories: Black Families in Early Dallas enlarges upon two publications by the late Dr. Mamie McKnight’s organization, Black Dallas Remembered—First African American Families of Dallas (1987) and African American Families and Settlements of Dallas (1990). Our Stories is the history of Black citizens of Dallas going about their lives in freedom, as described by the late Eva Partee McMillan: “The ex-slaves purchased land, built homes, raised their children, erected their educational and religious facilities, educated their children, and profited from their labor.” Our Stories brings together memoirs from many of Dallas’s earliest Black families, as handed down over the generations...
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Classic Restaurants of Oklahoma City
Some of Oklahoma City's earliest famous restaurants included a side of gambling, bootlegging and mayhem. Cattlemen's Café changed hands by a roll of the dice one Christmas. In more recent years, establishments like O'Mealey's and Adair's positioned the city's identity as a unique, groundbreaking culinary hub. The city became known as the Cafeteria Capital thanks to the revolutionary approach of a diminutive Kansas woman named Anna Maude Smith. Beverly's Chicken-in-the-Rough became a national fried-chicken franchise two decades before Harland Sanders sold his first drumstick. And world-renowned chef Rick Bayless first learned to cook at his parents' barbecue restaurant in south Oklahoma City. Join author Dave Cathey as he dishes on these delectable stories and more.
