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Still Becoming
Still Becoming is an attempt to understand how to stay human in a life that is progressing faster than we can keep up. Hosted by Devin Allen, each episode explores various tensions in modern life-- from the rise of AI and its ramifications to patterns of timeless growth and progression.
This show is about exploring what it means to be human through both solo episodes and interviews; how to find meaning, and most importantly how to slow down and think deeply. It's a space to ask questions that don't have easy answers.
Podcasting since 2025 • 9 episodes
Still Becoming
Latest Episodes
#9 – Moshe Cohen: Negotiation, Inner Conflict, and How We Rewrite Reality
Moshe Cohen is a lecturer at Boston University and founder of the Negotiating Table, specializing in Negotiation and Mediation. He has an incredibly understanding of the human condition, as well as how our internal narratives define the outcome...
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1:06:25
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#8- Dr Kavin Mistry: Primal Health, the Rise of Chronic Illness, and the Power of Purpose
Dr. Kavin Mistry is a neuroradiologist by trade, and author of the upcoming book, Primal Health Design, out July 8th. In this episode he breaks down the seven core paradigms for biological age reversal-- an uncommon fusion of tribal wi...
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1:21:56
#7- Confidence is a Scam
Confidence is a scam, a myth-- it's not real and most people are faking it. In this episode I dive into why self-confidence isn't what you think it is, why fear is actually important (and doesn't mean failure), and how Roman Generals, Con Men, ...
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16:25
#6- Carrie Berk: OCD, Anxiety, Authenticity
Today I spoke with Carrie Berk. Carrie is an author, journalist, and social media influencer. This conversation was an interesting one– we covered her new book, Mindfire, which is a raw and honest recounting of her journey with anxiety and OCD....
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33:38
#5- Dr. Bryan Quoc Le: The Human Side of Food Science
Dr. Bryan Quoc Le is the founder and principal consultant at Mendocino Food Consulting, and author of the book "150 Food Science Questions Answered". He received his PhD in Food Science from the University of Wisconsin, Madison. He currently ho...
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1:05:44
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