Nick McDonald: How Beer Changed My Life | Sharing Stories Changing Lives
Join us for an inspiring journey as we sit down with Nick McDonald, the visionary behind Bucketty’s Brewery. In this gripping interview, Nick recounts the incredible saga of resilience alongside his wife, Alexi, as they conquered every obstacle to establish their dream brewery.
Dive Deeper: The Full Conversation with Nick McDonald
The Core Story
From navigating initial hurdles to battling through the challenges of a global pandemic, their story is a testament to unwavering courage, sheer determination, and unyielding grit. Most would have surrendered, but not this remarkable duo—they pressed forward, defying the odds at every turn.
Their narrative exemplifies the power of resilience, showcasing that even in the face of adversity, the impossible becomes possible. Whether you're an aspiring entrepreneur, a lover of craft beer, or simply seeking inspiration, this tale of triumph against all odds will leave you raising your glass to the indomitable spirit of Nick and Alexi McDonald.
Time-Stamped Breakthrough Moments
Nick McDonald didn't take the easy road to success. After a decade in commercial real estate and a "wild ride" running a global online trading community, Nick realized he was missing a sense of higher purpose. In 2020, he and his wife Lexi decided to "dare to dream" and open a brewery.
From the heartbreaking rejection of their original site in the town of Buckety to the ingenious "Drive-Through" pivot that landed them on BBC World News during the 2021 lockdowns, Nick’s journey is a testament to the power of focusing on what you can control. He discusses the importance of hiring the right team, treating customers like adults, and why "beer changed his life" by bringing him back into the heart of human connection.
Time-Stamped Breakthrough Moments 💡
[00:05:30] – The Leap from Corporate: Why Nick left a 10-year real estate career to find freedom in business.
[00:09:45] – The "Buckety" Heartbreak: The zoning technicality that killed their first brewery location and how they moved forward.
[00:13:00] – The Bidding War: Signing a lease in Brookvale during the height of COVID-19 uncertainty.
[00:16:15] – The Drive-Through Revolution: How Nick opened a drive-through brewery just one hour after lockdown began—and got featured on global news.
[00:20:30] – Spaghetti Bolognese Brewers: Nick’s humble take on his own brewing skills and the importance of hiring experts like "Brewmaster Tony."
[00:23:45] – "Moving the Needle": Nick’s specific coping strategy for managing high-stress business obstacles.
[00:27:10] – The PTSD Ringtone: A look back at the high-stress days of 24-hour trading and the resilience it built.
[00:31:00] – Hiring for Culture: Why "one bad egg" can ruin a team and how to protect your business environment.
[00:33:30] – The Power of Partnership: A tribute to Nick’s wife, Lexi, and her integral role in the Bucketty’s success story.
Full Episode Transcript
KAREN (host):
Welcome to Sharing Stories, Changing Lives. Have you ever wondered how beer changed someone's life in a positive way? Well… perhaps that's not entirely true, but it's pretty close.
I'm Karen Sander, your host, and today my inspirational guest is Nick McDonald, who has built a successful brewery on the Northern Beaches of Sydney. In many ways, it has changed Nick's life, but he also has some other special ingredients — a cocktail of courage, determination, and grit.
Join us as we dive into Nick's journey, exploring the fascinating story of how one man's passion for brewing turned into a life-changing adventure. So get ready for a refreshing and inspiring conversation on Sharing Stories, Changing Lives.
(upbeat music)
NARRATION (podcast intro):
Welcome to Sharing Stories, Changing Lives. The host, Karen Sander, is on a mission to provide listeners with a unique podcast experience that inspires and entertains, offering insights and perspectives that may positively influence their lives.
On this platform, Karen has the privilege of interviewing individuals from all walks of life, each with their own powerful and inspiring stories you won't find anywhere else. The guests open their hearts and minds to share their life experiences, and in doing so, they celebrate the remarkable impact of real tales, genuine connections, and authentic individuals.
Listeners are invited to join Karen on this journey as she explores the untold stories that can truly make a difference in their lives. At the Sharing Stories, Changing Lives podcast, they wholeheartedly believe in the transformative magic of storytelling. To learn more, they can visit www.storyroomglobal.com and explore their private membership area, The Backstage Pass.
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Conversation
KAREN:
So, look, Nick McDonald, it's amazing that you've now started a brewery on the Northern Beaches and are loving that. I love the brewery. But tell us a little bit about your background prior to 2006 — pre-Buckety’s.
NICK:
In 2006, I started off actually doing commercial real estate, leasing warehouses. We did that for about 10 years.
Initially, I loved it. I learned a lot about sales and dealing with people and asking the right questions through my career doing that. But I didn't really want to be a salesman my entire life. I knew that I didn't want to work for a large company. I've always dreamed of needing to run my own business.
So, I got to my 10 years with them, which was a bit of a reflection in that I wish I had jumped into my own business sooner, but having the long service leave and a little bit of a buffer gave me the courage to start my own business.
And I started, actually, an online business in the foreign exchange trading market. Not as fancy as it sounds. I was looking to get out of real estate. I was looking for a way to make money where I didn't have to work very hard. Essentially, that was kind of the ethos that I went into it with.
And I came across this newspaper article where you could trade currencies online and you speculate on the movement of the Australian dollar versus the US dollar and that kind of thing. And if I could do that the way that this article articulated, then I'd be able to make income from working from home on the PC. So that sounded pretty good.
So I jumped into that sort of head-first, realised that I'm not very good at trading, but there's a whole bunch of these services that were needed in the industry. So I had a website which had a chat room, a community and that kind of stuff, and I sort of started to try and build a bit of a community.
And then, over the years, I tried a few different ways to monetise that. We ended up charging a subscription fee to enter the community and be part of it. And then we had a whole bunch of add-ons like servers and software and all this stuff as well.
So that business is still running today. It's got 60–65 staff and it's all distributed well before COVID had made Zoom a thing. We were running a pretty sophisticated business completely remotely, with staff all over the world. So yeah, there was a lot of learning in that. That was a pretty wild ride for a lot of the time.
And then I sort of fell out of love with that because I realised that the only people that really make money in that industry are the brokers and the banks. The individuals, like you and me, the chance of making money is… it's not impossible, but it's incredibly unlikely. So I didn't want to be involved in an industry where I didn't feel a passion and feel a higher purpose beyond making money.
So yes, I've stepped away as the managing director of that business. I'm still a shareholder, but I decided to get into something that's a little bit more fun. My wife was seeing me struggling a little bit with purpose and life, working by myself in a home office. Even though we had 60 staff, everyone's clients — there's not banter or any kind of… you have a few relationships, but it's not like being in person.
So yeah, I had a passion for craft beer and we'd always kind of dreamt about, “Imagine if we started our own brewery,” or, “What if we did this or did that?” So yeah, anyway, we took the leap in 2020 basically. Signed the lease on the property.
KAREN:
Well, it's amazing, you know, and I've listened to your story a few times. And when I caught up with you the other day, I was just sitting there watching you and I thought, “How beer has changed your life.” It's a great name for a podcast episode.
But there is a misconception, and we'll come back to talking more about Buckety's. You know what, let's actually talk about Buckety's now. Can you share a little bit about Buckety's and how Buckety's came to be?
NICK:
Yeah. You know, for me, I made it sound pretty simple, but it was not easy at all.
Initially, we were going to set up the brewery in the suburb of Buckety, which is about 90 minutes northwest from where we are on the Northern Beaches. So we got advice that this block of land that was up for sale was the right zoning and we'd be able to get it approved.
So we bought the land and we spent a huge amount of money on architects and town planners, invited the local community down and did a barbecue, and tried to be a responsible member of the community and include everyone in that journey.
And unfortunately, the application was rejected. There were a couple of very staunch people that didn't want it. They basically didn't want any kind of development, is my read on it. So they pressured the council pretty heavily, and they actually got it rejected based on land use.
And the zoning's wild because it's got the ability to put a hotel, a restaurant, a pub, an RSL, a function centre, a cellar door, a winery — all these things are 100% permitted. You can grow all of the stuff to make the beer on the property and you can sell the beer in any one of those licensed premises that I just mentioned, but you cannot turn it into beer on the property. Because turning it into beer is deemed an industrial process and you can't do an industrial process on a rural block.
So it got rejected, as ridiculous as that is. But, you know, it's probably worked out for the best.
So after that heartbreaking experience, my wife and I moved to the Northern Beaches, to K… (suburb), and there was a thriving brewery scene here. There were a couple of breweries like 7th Day, and 4 Pines has been here for a long time, Nomad, Dad and Dave's. There was demand for it. You went to these tap rooms and they were really busy.
So we thought, how about we try and bring some of that Buckety vibe — that bush vibe — and bring it to Brookvale and see if we can do a version of it here, which is, yeah, what we did.
KAREN:
And it is an amazing brewery and a lot of my friends were talking about it — you know, just all that you have going on there. You cover many aspects with music, great beers, great wine, pool tables and dartboards, a kids’ area, and it's dog-friendly. And I think, “Gosh, here's a man who's thought of everything.” And I'm going to say a man and his wife. Can I?
NICK:
Yeah, because Lexi is very much a part of this.
KAREN:
She’s very much in the business.
And now you're the face of the business and people don't realise sometimes that your partner is very, very much involved.
NICK:
Yeah, 100%.
KAREN:
And, you know, I think the brewery is a huge success. Would I be correct in your eyes?
NICK:
It is. Like, we didn't know if it was going to be successful when we opened it. We tried to create a place that we would want to go. That was kind of the ethos.
You know, we're big fans of live music, big fans of conversation. We had some great experiences over in Munich for Oktoberfest where you're sitting around big tables and after a few steins you become good mates with everyone sitting around you and you're just singing along to the band. And it's just such a magical moment that you have as a result of the combination of the music and the beer and all that sort of stuff.
So we tried to create that and luckily it's resonated. There was obviously demand for it. I think that pubs in New South Wales particularly, they're so dependent on poker machines that they forget about the hospitality. And the consensus among these clubs is that they can't survive without poker machines.
I think breweries are coming in and filling that void of what pubs used to be. Pubs used to have live bands, they used to be a meeting place. And it's kind of like what you see in the UK as an example — they're this very important fabric of what makes up a village or a town.
So yeah, we're kind of filling that void. We put on a lot of live music. We support a lot of local teams, a lot of local charities. And seeing people lined up out the front, wanting to come in for a beer or watch a band, is… yeah. I did imagine it. I'm one of those people that envisages where I want us to go. So before we opened, I actually got my wife and the team out and I said, “One day we're going to have a line out here of people wanting to come in.” And I said it, and they thought it was crazy.
KAREN:
And there's another theme in itself — Daring to Dream.
But you said something before about conversations, and I'm very much about conversations and stories that do change people's lives, hence the name of this podcast. But there's a misconception that Buckety's was an instant success. I do know you had quite a few obstacles.
You've mentioned one — the site that you chose in the Hunter Valley region, northwest of Sydney — but there were also some other big issues just prior to opening the doors, and once you opened the doors. Can you share those?
NICK:
Yeah. So, I don't like to tell too many of the “woe-is-me” stories…
KAREN:
But you know what, Nick, I think in a discussion about courage, determination and grit, it's not “woe is me,” it's how you get through the obstacles.
NICK:
Yeah, fair enough.
So we came to Brookvale, we found a building that we liked the look of, and we went to actually sign with the owner — signed a sort of heads of agreement and waited for the lease to come. And that was when COVID started to really kick off. There were the first waves of lockdowns and everyone was completely terrified about what the future held. That was when you'd see big lines of people at the supermarkets and that sort of stuff.
We said, “Okay, we're not going to be able to do this right now,” but we put the DA in. And the DA is the big part of it. You find a building, pay a pile of money and sign a document and it's yours, but then for you to be able to run a business out of it — particularly a licensed alcohol business that makes beer — the approval from council is actually the really tricky part.
So we said, “Okay, we're not going to sign the lease, we're not going to be on the hook for the next 10 years and a million dollars in rent or whatever, but we are going to continue on the track with the DA. And hopefully this whole COVID thing blows over a bit and then we have the confidence we can jump back in.” And the owner was amenable to that, he kind of understood it.
So that's what we did. And he ended up putting a short-term tenant in the property — a tiling company. And the day they went in — so the DA was moving along, it was all looking pretty good. We're a few months in now, a lot of money in — and we walk past the property, what is now Buckety's, and these short-term tenants are in there smashing out walls and ripping up floors and really going for it. And I'm thinking, “These guys aren't just staying here for a few months.”
So we basically go and chat to the agent and he’s like, “Oh no, they're going to take it for 10 years.” And my heart just completely drops. Because I thought, well, COVID’s starting to ease off a little bit and we're probably at a point now where we could sign the lease and the DA is looking good. So if these guys were to lease it out from under us, we'd have to start again and it would put us back a year or two. It would be an absolutely devastating blow.
So we hadn't signed a 10-year lease but they had put an offer in. So we ended up, in the middle of COVID when everyone was freaking out and thinking they're going to go broke, I was hoping to use that as a catalyst to go and negotiate a better lease deal if I'm honest with you. But what ended up happening is we got in a bidding war for a property we'd already agreed to lease — and ended up paying more rent and losing our rent-free period.
That was the first challenge, which was tough. But we managed to lease the building and now it feels like a distant memory.
And then we opened, and obviously COVID was still a thing. We opened in the February and the big lockdown — it was like an 11 or 12-week lockdown — happened in June.
So we opened and people came and it was great. It was frustrating because we were all in masks and you had to sit down to drink, and those sort of things took a lot of the fun out of it. But people came and they bought beers and we were finally getting some money coming in rather than it just flooding out, which was good.
But then, yes, we got locked down. Obviously we had no presence in bottle shops or anything like that, so we were 100% reliant on our ability to continue to sell beer in a brewery taproom that we couldn't open.
So we had this idea to turn it into a drive-through. We were lucky in that our building has a front and a rear access. We found out we were going to get locked down at 12 o'clock and that everybody had to be out by six o'clock. It was a funny moment because at six o'clock it was “last drinks” and then who knows what was going to happen. There were literally people running along the road trying to get their last pint and just buying four at a time. It reminded me of Prohibition, you know, that six-o’clock-swill stuff.
So anyway, we kicked everyone out, and then we moved all the tables, dismantled the pool table, dismantled the stage, moved the food truck, did all this sort of stuff — and we were able to open the first drive-through customer at seven o'clock.
KAREN:
The same day?
NICK:
Same day — yeah, an hour after the close.
KAREN:
Oh my God, Nick, I didn't realise it was the same day.
NICK:
Yeah, it was the same day.
And that was… I like — I actually like it when things… not true, I don't like it when things go bad, but I feel like I perform at my best when—
KAREN:
Yeah, so when a tough situation, when the going gets tough, you get going.
NICK:
Yeah.
So we opened the drive-through and it was cool. Everyone then was scared, but we kept that drive-through open for three months and got featured on BBC World News and Channel 7.
KAREN:
Is it true that you had someone playing music that happened there?
NICK:
Yeah. So you couldn't sing — because remember that was outlawed at the time — but you could play guitar. We had Duan and Only, who's like a local legend around here, up on the brew deck, and we'd do the mood lighting and the stage and put the PA and all that sort of stuff.
So you'd drive through, get your growler or your takeaway pint, and you'd get to enjoy music for five minutes or whatever. And to be honest, we didn't make really any money out of it, but it was a really fun thing to do and sort of kept us sane a little bit.
KAREN:
Yeah, and I guess that was possibly helping a little bit with paying the rent and paying the bills in general.
NICK:
Yeah, it helped a bit. It helped a bit for sure. But what it did do — I still get people now telling me, “Oh, your drive-through saved me through lockdown.” It gave them something to do. We regularly had the whole street clogged up with people coming in to get some tacos and a growler.
KAREN:
Oh, that's amazing. And so they could actually get some tacos at the same time?
NICK:
Yeah, so we had the food truck running. So you'd essentially have a little drive-through food and beer.
KAREN:
Nick, what actually ignited your passion for brewing?
NICK:
I shouldn't say that I'm super passionate about brewing. I'm passionate about the beer industry. I think that it actually is a really important part of what we are as a society. It's not just about the beer and getting drunk. There's a bigger story to tell.
I can brew, but brewing is really hard. It's kind of like if you're a Michelin-star chef or if you just make some spaghetti bolognese on a Friday night — which I don't do as much as I probably should. But anyway, I'm a spaghetti-bolognese-on-a-Friday-night kind of brewer.
KAREN:
That's a great analogy.
NICK:
Yeah. So I can, but I'm not very good at it. It comes out, it's got alcohol in it, it tastes okay. But if I gave it to you for free and you're my friend, you'd compliment me. But if you paid for it in a bar, you might be like, “No…”
KAREN:
So you employ experts, or people that are great brewers?
NICK:
Yes. We've got Tony, who's been with us since day one. He's come from Six String. So he commutes from the Central Coast and he's the head brewer / brewmaster. He does all of the creativity around that.
And now we've got Chris and Gareth as well, who are part of the brew team and who've been with us for a while now. So the three of them make magic happen with grain, hops and yeast.
KAREN:
It does take a whole lot of grit and determination and courage, and you mentioned before that when things get tough, you really come into your own and you actually are able to cope quite well. What coping strategies do you use? How do you manage to find that extra determination and the strategies?
NICK:
I mean, when the going gets tough, I focus on what I can control. So I narrow my focus on: “What's something that I've got control over that I can do that's going to make a difference — to move the needle?” And sometimes it's a little bit hard to find that, but that's where I put my energy. Focusing on what's wrong and how everything’s fucked is no use.
So I just focus on: “What's something that I can do that's going to try and get us through or solve the problem?”
KAREN:
I like what you just said about “move the needle”. It's not that you're trying to move the mountain, just trying to get that little bit of… is that what you mean? Just some traction?
NICK:
Yeah. Like right now, we're about to do a music festival in Narrabeen tomorrow, and I'm just realising our licensed area doesn't include the indoor area — and it's forecast to thunderstorm all weekend. So after this, I've got to try and work out how I can get us approval. So I'm going to call the licensing sergeant and see if I can get us an extended licensed area.
That's an example: What are we going to do? We could write an email or whatever and it probably won't get replied to. Whereas if I can just call directly, plead the case — we've got security and all this kind of stuff — the idea was it was going to be a nice sunny day and it'd be a big, cool vibe.
KAREN:
So you're really, Nick, a man of action. You don't just sit back and rest on your laurels. You actually get up and move mountains.
NICK:
Yeah, your words. My words are always, you know… [laughs]
KAREN:
Anyway, can you share — is there a story that you've not told before that relates to courage, determination and grit, that’s had a big impact on you?
NICK:
I would say that when I left real estate and started my own business in the foreign exchange thing, that was really hard. Because I really had no financial resources.
When I started the brewery, I had a bit of money that I'd earned from the other business, because that was successful. But the first time, I didn't. I did a spreadsheet: “All right, we've got X amount of money.”
We had a small house at the time and I’m like, “I'm not going to lose our house over this. If it doesn't work, we're going to have to go back and get another job doing something — which I really didn't want to have to do, but I wasn't going to risk losing the house.”
So I did a spreadsheet and was like, “All right, we've got X amount of money, which means, on our current expenditure, we've got a runway of…” I think it got down to three months. And I'm like, “If I can't turn this business into a success and get some money coming in the door in the next three months, everything's finished.”
And in my dark moments, I'd go onto Seek and just try and get a gauge of my market value if I was to get back into the workforce. And I'd pump music and get on the ground and do push-ups and try and find some energy, because there's no one around me to give me that. So I was trying to get the juices flowing and pick myself up literally off the floor and get going.
That was hard, because when that business started it's a 24-hour business. I had a great business partner — he's still my business partner in the UK — and he would do the night shift and I did the day shift. There were just two of us. And something might happen in the market — there might be some surprise interest-rate announcement somewhere in the world and the market would go crazy and people would lose or make money. Or our software failed a couple of times and I'd get a call at three o'clock in the morning.
Everyone uses WhatsApp now, but there was an app called Viber back before that, and it had a very specific ringtone. And whenever I (very occasionally) still hear someone who has that app, that ringtone is like PTSD coming back at me, because it would be Will calling saying, “Something's broken. We've lost all of this money. Clients are leaving in droves. What are we going to do?”
That happened a few times. And so we were on the brink of collapse a number of times. To try and find that resilience to move forward was really, really hard in those early days. Because if I hadn't been able to turn it around in that two- or three-month period, none of this would probably have been true.
KAREN:
What key learnings, as a business owner — not just in Buckety's but prior to that as well — what are the key learnings that have helped you?
NICK:
Solving a problem is really important. No one wants to buy your product if it just looks nice or does some sort of novel thing. It needs to solve a problem.
With the first business, trading was a pretty lonely pursuit. So I created a place where traders could come and chat about the market and stuff.
With Buckety’s, there weren't many places where you could go and just cut loose. The typical bar experience is: you go to a huge pub, which will have a VIP room off to the corner. There'll be muted TVs over multiple walls playing sports replays from God-knows-when. You'll be greeted by a couple of security guards that are suspicious of you immediately. If you end up having a couple of beers and laugh at your friend's joke too loud, they'll ask you to leave. Like, that's a typical experience.
I think that treating people like an adult and allowing us to have a few beers and a bit of a laugh and everything's good… that was the need that I was attacking there. And then the live music on top of that has been a big success, but going into live music alone wasn't going to do it. It had to be the whole experience.
KAREN:
If you could give one single life-changing piece of advice from all your career, what advice would it be — and how did it transform your life?
NICK:
I think that working with the right people is super, super important. If you're going into business with a business partner, they have to have a similar work ethic.
I was lucky with Will, my business partner in my first business. He works probably harder than me — I work pretty hard, but he works harder than me. In any kind of partnership, you have tensions and you get frustrated with each other and all that kind of stuff. But it’s worked because we both — not me so much in the business now, but in those growth periods — we both worked our tails off and we both wanted to succeed equally.
So that would be it. And then when you're hiring a team and building a team, you've got to get the right people. And it's got to be people that you really trust. If you feel like there's a bad egg in there, just get them out. Because a bad egg in your team can have a seriously negative impact on everyone and bring everyone down to that level. So being in tune with who's on your side is really important.
KAREN:
Yeah, nurturing the people that you do have when you have good people — you know, someone like Tony, who's your brewer and has stayed since the very beginning.
NICK:
Yeah, yeah. Exactly.
KAREN:
I would like another piece of advice. So if there's one insight or piece of advice you could give to the listeners on how to cherish and make the most out of life, what would that be?
How do you do it without quoting a Hallmark card?
NICK:
You can quote a Hallmark card. [laughs] What was the question again?
KAREN:
So, if you could give one piece of advice or insight to the listeners on how to make the most out of life and cherish life, what would it be?
NICK:
I think surrounding yourself with the right people. Everything's better shared. I build that into everything that I do with the brewery. And, you know, I've just got a young family now and I'm really enjoying the moments. I have a huge amount of love and respect for pretty much everybody in my life, both personally and professionally. That's the difference.
KAREN:
Well, Nick, we'll round it up now. But look, congratulations on creating such a wonderful space in Brookvale. For those who don't know Brookvale, it's a semi-industrial commercial sort of area that's becoming really cool with breweries and places where people can congregate. And you have done an amazing job, and I know it's taken a hell of a lot of courage and determination and grit to actually get there.
I've seen some of it from the beginning and wow, I take my hat off to you.
NICK:
Yeah, thank you. I mean, I'd be remiss if I didn't mention Lexi has been a massive help in this. Everyone sees me as the face of it all and the guy doing the stuff, but I have a huge amount of support at home that allows me to do these sorts of things. So it's very much a partnership.
So yeah, like I say, working together, finding the right people — I've definitely found my right person in that part of things. That’s allowed me to take a lot of risks that I probably wouldn't have taken if I didn't have that support.
KAREN:
Yeah. Well, look, I think you're very generous to everybody that comes down there, and that's what I love — including myself, you know. I come down there and run an event; that's how I know it's such an amazing space that you have, and everyone there is generous and kind. And I know the people that come along for my event just absolutely love the space. It's a very, very, very popular and warm, comfortable place to be.
NICK:
Thanks, Karen.
KAREN:
Thank you for coming on today. It's been really wonderful and I know your time's really important and you've got a lot to do this afternoon in organising a wet-weather plan for tomorrow.
NICK:
Yes, exactly.
Host Wrap-Up & Call to Action
KAREN (host):
Well, what an amazing chat with Nick McDonald from Bucketty's Brewery on Sydney's Northern Beaches.
As you've learned, starting a business has many hurdles to jump over in order to be successful. And yes, beer did change Nick's life in a very positive way — he's found his passion.
I think the message today is that courage, determination and grit are qualities needed to succeed, not just in life, but also in business. Sometimes we need to dig deep and find these skills within ourselves.
What lessons did you learn today that might help you on your journey? We'd love to know. So why not join our community and treat yourself to a Backstage Pass to discover more amazing stories shared by ordinary people? Visit www.storyroomglobal.com to become a member for the cost of two cups of coffee a month.
And if you have a favourite inspirational story, go to the website and send it to us.
So that's a wrap for this episode of Sharing Stories, Changing Lives. And I want to leave you today with an anonymous quote:
“Courage, determination and grit are the keys that unlock the door to your greatest achievements.”
I'm Karen Sander. Stay tuned for more inspiring stories on Sharing Stories, Changing Lives.
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Final Outro
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Join the Backstage Pass for the extended video interviews where our podcast guests share even more raw, personal, and uncut background details you won't hear on the podcast.