A powerful antidote to deadline dread, time guilt, and chronic rushing—from the New York Times bestselling author of The $100 Startup.
TIME ANXIETY:
The Dread of Unfinished Tasks and Unmet Expectations
by Chris Guillebeau
Crown Currency, April 2025
Swamped with endless notifications and growing to-do lists, we all feel the pressure of a culture that prizes being busy over being present. This ‘time anxiety’ isn’t just for the overly ambitious – it’s a daily reality for parents juggling work and family, students trying to balance grades and health and anyone feeling the pinch to make every moment count.
In TIME ANXIETY, New York Times bestselling author Chris Guillebeau offers actionable advice, personal anecdotes and philosophical reflections that empower readers to break free from the cycle of time-related stress. Weaving together eye-opening research on time perception, executive function and avoidance, he offers a bold path for redefining our relationship with the clock.
TIME ANXIETY is the essential guide for anyone looking to escape the constant pressure of doing more and, instead, focus on being more.
Chris Guillebeau is the New York Times bestselling author of The $100 Startup, Side Hustle, and The Happiness of Pursuit, among other books, which have sold over one million copies worldwide. During a lifetime of self-employment that included a four-year commitment as a volunteer executive in West Africa, he visited every country in the world (193 in total) before his thirty-fifth 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.