Good, Thoughtful Hosts, A Design Podcast

AI and Physical Retail: What's Next

Our conversation with Associate Principal Sheri Blattel focuses on how technological advances — in particular, AI — affect physical retail spaces. We'll also explore how young shoppers’ shifting habits, like returning to the mall and requiring an omnichannel experience, are changing the retail landscape.

Affordable Housing (2026), Part 2 of 2: How We Get Buy-In

Architects Laura Dougherty and Randy Rhoads explain how they design affordable housing in a way that encourages buy-in at every level. That includes creating desirable homes that residents want to live in, engaging with the community for feedback, and encouraging local governments to view this housing as essential infrastructure.

Affordable Housing (2026), Part 1 of 2: Understanding the Current Crisis

In the first of our two-part series on affordable housing, architects Laura Dougherty and Randy Rhoads help us wrap our heads around the current crisis. We discuss who affordable housing is for (the average American), what it is (not always the highest density), and why it's important (healthy communities and beyond).

Energy Districts and the Power to Move Forward

Today we’re exploring energy districts, a low-carbon option for communities, campuses, or even just a couple of buildings. Cushing Terrell Director of Energy Services Alex Russell and Director of Sustainability Tim Johnson discuss what an energy district is and some of the latest developments. We’ll also explore how Montana State University has created district energy on its own campus and set itself up to connect more buildings in the future.

Designing for Healthy Aging

A Montana health care system saw an opportunity to meet the needs of aging Americans in a proactive manner — and a big part of that was designing a facility that encouraged preventive services, collaboration, and community. In this episode, Cushing Terrell architect Karl DeCock and Benefis Health System Senior Vice President Kaci Husted discuss creating an environment that doesn’t just feel like a place where patients have to come, but a place where they want to come.