The Talent Tank

EP 12 Matt Howell

December 16, 2019 Matt Howell Episode 12
The Talent Tank
EP 12 Matt Howell
Show Notes

A play on the triumph and losses in performance and life.  The Talent Tank podcast will navigate the inner workings of lifestyle, lives, family, teams, careers, programs, and technology in and around the offroad motorsports industry.  What breeds success with your Talent Tank on full, failures when its on empty.  From the journey to the Starting Line to take that Green Flag, on to exploring trials and tribulations on and off the track in pursuit of victorious achievement and the Checkered Flag.

Adapt and overcome while being deliberate defines Episode 12 as we strapped in to capture 3x ULTRA4 4500 Class National Champion Matt Howell @matt_howell, Co-Owner of Tribe16 @thetribe16.  When proving yourself, becomes removing all doubt that you are the contender to beat in the Modified Class.  From hair and beard grooming, building a construction empire, leaf looking, what it means to be a part of the Tribe and their recent shop move, KOH2020 Strategy, and his recent appointment to The Jessi Combs Foundation, Board of Directors @thejessicombsfoundation. 

His company & website:

Photo credit for Matts headshot: LetzRoll Offroad Racing/Alan Johnson 

After the Checkered Flag-
*Elvis Beach Bar, Sandy Ground Village, Anguilla Lat., Long.18.20321, -63.09098
*Movie "Employee of the Month" is a 2006 American comedy starring Dane Cook, Jessica Simpson and Dax Shepard. The main plot revolves around two shop employees (portrayed by Cook and Shepard) who compete for the affection of their newest co-worker. The film was shot primarily at the Costco in Albuquerque, New Mexico. 
*French Press Coffee: The modern French press consists of a narrow cylindrical beaker, usually made of glass or clear plastic, equipped with a metal or plastic lid and plunger that fits tightly in the cylinder and has a fine stainless steel wire or nylon mesh filter.  Coffee is brewed by placing coarsely ground coffee in the empty beaker and adding hot—between 93–96 °C (199–205 °F)—water, in proportions of about 30 g (1.1 oz) of coffee grounds to 500 ml (17 US fl oz) of water, more or less to taste. The brewing time is about two to four minutes. Then the mesh plunger or piston is pressed, to separate the grounds and hold them at the bottom of the beaker. The mesh piston normally does not compress the coffee grounds, as most designs leave a generous space—about 30 mm (1.2 in)—below the piston in its lowest position. If the brewed coffee is allowed to remain in the beaker with the used grounds, the coffee may become astringent and bitter, though this is an effect that some users of the French press consider desirable.

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