Sweat Stories: Lisa Wolansky

Sweat Stories: Lisa Wolansky


My name is Lisa Wolansky. When I’m not spinning, I’m busy heading up the Edmonton division of Culinaire Magazine. 


I was introduced to spin about 2 years ago and I’ve never looked back. Spin is not only a great workout and a stress relief, but its fun. When I heard Spinunity was opening in Windermere I was ecstatic. I like the challenge and motivation offered at Spinunity. As soon as I walk in the doors, I leave whatever daily stresses I have behind. You are always greeted with a smiling face and loud music to get you pumped for class. I love being on the bike. 

What do you tell your friends about spin?

If you haven't tried it, you should! Spin is so much fun. Spinunity has such a great sense of community and is so supportive to each and every member. Always expect to work hard and be challenged. It's a great multifaceted workout and a chance to let it all go on the bike!

Have you noticed any improvements with your health from spin?

Absolutely! I have more energy and mental clarity. I feel very energized after a class. I started with fusion spin, then spin and candlelight yoga. I recently started taking spin & strength classes and boy are they challenging! It may hurt to climb the stairs the next day, but it its worth it. 


Have you connected with other riders, staff, instructors? 

It’s always great meeting new Spinunity riders. I actually used to attend Ange Erickson’s spin classes at another studio. I’m happy she’s teaching at Spinunity and consider her a friend. 


Have you always been active?

Yes and no. When I was younger, I was a long distance runner and heavily involved in badminton and basketball. There was a point however, when work seemed to take over and physical fitness was put on the back burner. I know now how much of a mistake that was. Exercise is so important for your mind, body and soul. 

How do you treat yourself?

With food and wine of course! I love opening up a bottle of wine and cooking dinner with my fiancé Brad. One of our favourite dishes to make is fresh pasta with dungeness crab and a rose sauce. We also both love going out and experiencing all the different culinary creations the Edmonton food scene has to offer. Life is all about balance. I have a passion for food and wine…spin helps me balance that love:)

What are some of your happiest moments? 

Winning an Alberta Film and Television Award, buying a home and getting engaged. I’m very grateful for what I have and what the future holds. 


How to Market Yourself

How to Market Yourself

How to Market Yourself 

Unfortunately, most high-paying freelance jobs aren’t listed on Craigslist. But you still need to build a pipeline of high-paying work that holds up over time. What’s a freelancer to do?

If you can understand that your career depends on making a sale, then you’re already a big step ahead of other freelancers. You’re running a business, and businesses need marketing. With the right strategy, you can start a marketing machine that saves you time and brings in more revenue.

Reach out to potential clients and introduce yourself and your services. This can be done with a letter of introduction or an message from a mutual contact. Think of it as a pitch, but instead of pitching an article idea to a publication, you’re pitching your services.

Networks like LinkedIn and Twitter make it easier than ever to get in contact with people. But the best way to meet new clients fast is by attending networking events, local industry meetings, and conventions.

Well said!

Well said!

Embedding yourself in the industry that you want to serve is one of the savviest ways to build a business—and the only way to find out what your potential clients need. Once you know how you can help, you can spin your skills and make yourself an asset.

“Know your niche, know your community, and get ingrained in that community,” is something I always say when building a product or service. 

When meeting potential clients, it’s important to show off your unique personality—both online and offline. Mike Long, a freelance speechwriter and educator, knows his “hillbilly accent,” his intelligence, and his background as a standup comedian make him especially memorable to potential clients.

“People don’t want serious, they want interesting. Being weird helps me,” he said. New clients hear about Long in “the strangest ways.” Maybe they’ve seen a YouTube video of him teaching a seminar on writing. According to Long, people remember him as more than just a talented writer. “I just cast my name everywhere while being a memorable cat,” he added.


The power of the follow-up

It’s one thing to attend an event and put your business out there, but it’s another to follow through. It's important to follow up with every connection we makes. We jot down notes on each business card so we can remember details about the person and their conversation, then  connect via email after the meeting.

But the follow-up doesn’t stop there. Those relationships need to be nurtured. After we make a connection with a potential client, we'll send them an interesting article, offer tips, or call up every once in a while. Once hired, once our tremendous work is implemented—we ask for  referrals.

The referral is the advanced version of the follow-up, in which you ask a happy client, “Do you know of anyone else who may need my services?” The client may be able to refer you to a friend or someone internally to a different department within the same company. Every connection you make has a network; ask to be a part of it. It’s free and effective. And if you do great work, you may not even have to ask—they could just send someone your way.

In order to ask clients to confidently refer you, you need to build a strong reputation. That means consistently producing outstanding work. A few years ago, we landed a huge technology client—and then kept collecting more. It turns out CEOs like to hang out with other CEOs. Word spread about the quality of his work, and we reaped the rewards. But we believe scoring a referral is about more than just talent.

“I’m incredibly nice—nice will get you much further than smart,” he added. “Businesses like to be with people who are reliable, friendly, and fast.”





Ford's Farm to Car program

Ford's Farm to Car program

The farm-to-table movement is all about building connections between growers, and the people eating. But what is farm-to-car? It's all part of Ford's ongoing "farm-to-car mission." Using renewable materials, especially leftovers of agriculture that would otherwise be discarded, can make a huge difference to the environmental impact of a car. It can make vehicles lighter, reduce petroleum use, and lower carbon dioxide emissions. From common crops like tomatoes, soybeans and wheat straw to more exotic plants like hemp, eucalyptus and agave fiber (a byproduct of tequila production), Ford scientists are experimenting with turning crops into car parts, as well as a host of other manufacturing applications.





Ford has also teamed up with fame tequila provider Jose Cuervo to help  reduce their environmental footprint. They’re working together to explore the use of the tequila producer’s agave plant byproduct in Ford vehicles, potentially forming bioplastics for a variety of automotive uses, from wire harnesses to storage bins.

With nearly 200 kilograms of plastic in a typical car, every step Ford can take to reduce the weight of vehicles, without compromising the quality of the parts, is an important one. The remnant fibres from the processed agave plant could help make vehicle parts not only lighter (lowering energy consumption) but also more durable.

The more sustainable materials that help manufacturers like Ford offset the use of petrochemicals, glass fibres and talc in parts production, the better. Agave could potentially join soy foam, castor oil, wheat straw, kenaf fibre, cellulose, coconut fibre and rice hulls on the growing list of sustainable biomaterials used in Ford vehicles.

We were invited by one of our partners, Pumpkin PR, to join us in celebrating Ford's remarkable commitment for sustainability. A luxurious six course meal curated by Chef David Omar saw us tasting pickled bamboo with dandelion leaves, Coconut crust salmon filet as well as the surprisingly tasty Corn creme brûlée top up with sugar cane marrow and wild cherries.

We look forward to see all the great things Ford Motor Company comes up with it's sustainability program.


Amir of WeAreYeg