Why Am I

In this darkly funny personal essay, I reflect on the chaos and compromises of parenting through the lens of a family trip inspired by our toddler’s obsession with Thomas the Tank Engine. It’s got trains, rain, and an unforgettable roadside bathroom situation. Think David Sedaris meets wooden railroads. Watch as I recount two pivotal moments in our family’s journey with Thomas, complete with backward train rides and a showdown at a gas station that no longer sells gas. If you’ve ever traveled long distances with a child under five, this one’s for you.

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In this episode of Why Am I, I sit down with Meg Gustafson—curator of 80s aesthetic magic and creator of @HammyWhammyOfficial—to talk nostalgia, Memphis design, mid-century burnout, and the deeply emotional connection we form with our spaces. From mall guides to neon preservation, this is a candid look at how architecture, fashion, and music shape us.

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Step into the Fantasy Restaurant with soap opera writer Joanna Cohen as she builds her dream meal—from Prosecco in a tulip flute to tuna sliders from a Nantucket food truck. We talk taste, texture, and the subtle art of simple pleasures. This is more than a menu—it’s a memory.

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In this “Why Am I” episode, writer and soap opera veteran Joanna Cohen explores identity, motherhood, nostalgia, and her unlikely path from sports journalism to daytime TV. She opens up about journaling, growing up in NYC, and writing real human emotion into soap scripts. It’s deep, funny, and refreshingly candid.

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What drives someone from a childhood of pirating games to building a startup accelerator that spans countries? In this episode, Jason W. Taylor opens up about relentless ambition, fear-driven success, and why he believes entrepreneurism is humanity’s greatest force for good. Jason shares how computer camp shaped his future, why failure isn’t something to be feared, and the power of building in the domain you know best. He’s candid, funny, and incredibly driven. You don’t want to miss this one.

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Ever wonder what your dream meal would be if anything was on the table? In this episode of The Fantasy Restaurant, Steve Davis walks us through his ideal lineup—complete with salt and pepper squid, a classic New Zealand lamb rack, and a custard-topped fruit pie that’ll make you reconsider everything you thought you knew about dessert. Along the way, we talk Kiwi cuisine, nostalgic dinners in San Jose, and why Americans are missing out on the magic of meat pies.

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Step into the “Fantasy Restaurant” with host Greg and guest Anton Mitchell as they craft a dream meal from scratch. From spicy cherry-infused old fashioneds to jerk chicken sliders and dual mains featuring papardelle and lamb chops, Anton takes familiar flavors and elevates them to something extraordinary. This warm-up episode sets the table for storytelling, flavor, and nostalgia.

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In this episode of Why Am I, I sit down with the endlessly fascinating Steve Davis – a sidemount cave diver, podcast host, entrepreneur, and former Navy engineer. We dig deep into how Steve found his way from corporate life in Silicon Valley to running a coffee shop in New Zealand, exploring underwater caves, and hosting one of the most niche diving podcasts out there. He shares gripping cave diving stories, lessons from failure, and thoughts on reinvention, discipline, and what it really means to be calm under pressure.

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This week, Greg chats with Anton Mitchell, a gifted educator and storyteller based at the Mob Museum in Las Vegas. From his blue-collar roots to educating thousands about the hidden truths of organized crime, Anton’s journey is anything but ordinary. We dig into the nuanced history of the mob, the power of everyday choices, and what it really means to teach and learn every day.

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Welcome to the Fantasy Restaurant episode of the Why Am I Podcast, where anything goes when it comes to food! Our guest, Andy Kay, builds his dream meal, from the perfect drink to an unforgettable dessert. We talk prime rib perfection, bacon-wrapped dates, and the art of simple ingredients done right. Plus, Andy shares his thoughts on the true dining experience—whether it’s in a fine restaurant or a hole-in-the-wall gem.

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