From the bestselling author of several books including The $100 Startup, an exploration of the psychic damage caused by always feeling behind, second-guessing choices about how we spend our time and struggling to fully relax.
TIME ANXIETY
by Chris Guillebeau
Crown Currency, September 2025
This is a book for those who feel like there’s never enough time for the things that matter, who fear they’re too late for something important in their life, and who sense there’s something they should be doing right now—but aren’t sure what it is. This experience is called time anxiety. It affects some of us more than others, and it’s different from diagnosed conditions such as ADHD and autism. Productivity hacks and “time management” strategies tend to mask the problem, ultimately doing more harm than good. This is because of a simple truth: time is limited, but desire is limitless. Facing this truth is the first step to making peace with our inability to do everything.
In TIME ANXIETY, Guillebeau will guide readers towards eliminating unnecessary obligations and establishing a fundamentally different relationship with the clock.
Chris Guillebeau is also the author of Wall Street Journal bestsellers The Happiness of Pursuit and Born for This. Over the course of a lifetime of self-employment and side hustling, he visited every country in the world (193 in total) before his 35th birthday.
Do you know where your food comes from? To find out, photographer George Steinmetz spent a decade traveling to more than 36 countries, 24 US states, and 5 oceans documenting global food systems. In striking aerial images, he captures the massive scale of 21st–century agriculture that has sculpted 40 percent of the Earth’s landmass. He explores the farming of staples like wheat and rice, the cultivation of vegetables and fruits, fishing and aquaculture, and meat production, showing us both traditional farming in diverse cultures and vast agribusinesses that fuel international trade. From Kansas wheat fields to a shrimp cocktail’s origins in India to cattle stations in Australia larger than some countries, Steinmetz tracks the foods on the world’s tables back to land and sea, field and factory.