The episode centers on miscommunication—why it happens so often and how to handle it better, especially in remote work. Mike opens with a story about baking baguettes for his in-laws: he and his wife look at the same “thin and crusty” loaves but interpret that comment totally differently. He thinks she’s critiquing what he intentionally made; she’s trying (poorly) to request thicker, softer loaves for garlic bread. Only when she circles back and explicitly explains what she meant do they align, adjust the next batches, and get the bread right. That small domestic example sets up the theme: communication is hard, assumptions are deadly, and clarity requires deliberate effort. From there, the group digs into remote work realities: cameras on, clear signals, and good tooling. Kyle and Will argue hard that turning on video dramatically reduces miscommunication by adding facial expression, body language, and a sense of shared humanity and accountability—especially across locations, time zones, and cultures. They rail against “Helen Keller mode” (muted, cameras off) and the bloated calendar of half-attended meetings that results when people aren’t fully present. They stress being “remote-first” even in hybrid environments, using the right tools (Slack vs. Teams vs. Jira/Confluence), and leveraging things like transcripts, screen recordings, and diagrams to convey ideas. Visuals and written records aren’t just nice-to-haves; they’re how humans actually process information and how teams keep “receipts” for decisions and responsibilities. The conversation then shifts to practical tactics for both preventing and repairing miscommunication. Preventatively, they recommend restating what you heard (“So what I hear you saying is…”), insisting on written decisions, documenting problems with specifics (what you did, what failed, error messages), and always answering the who/what/where/when/why/how when assigning work. Rich PR descriptions, Jira tickets with a clear “why,” and AI-assisted meeting summaries all make future understanding and debugging much easier. When miscommunication does happen, they suggest treating it like a production bug: regulate emotions first, acknowledge the other person’s experience, look for root causes rather than blame, and focus the discussion on “what happened and what do we do about it now.” They close with a quote: “The void created by the failure to communicate is soon filled with poison, misrepresentation, and drivel,” underscoring that silence isn’t neutral—if you’re not communicating clearly, you’re inviting confusion and distrust. Transcript: MIKE: Hello and welcome to another episode of the Acima Development Podcast. I'm Mike, and I am hosting again today. With me, I've got, as usual, Will Archer. Welcome, Will. We've got Kyle, and we've got Jordan. Thank you for joining us. And we have a topic to discuss that's been on my mind. It's...yes, stuff has come up lately, but stuff comes up always on this topic. In fact, outside of work, something came up for me today [laughs]. I'm going to my in-laws tomorrow. I'm getting a family get-together. I get along well with my in-laws, so this isn't, like, a bad scenario [laughs]. It's an okay scenario. But I am bringing bread. We're having lunch, and I'm supposed to bring the bread. We're going to make some garlic bread. Anyway, so I was thinking, a couple of weeks ago, you know, I want to make baguettes. I love crust on my bread, so I want to experiment with that. So, I was making some baguettes, you know, baguettes are long and skinny. That's their thing. That's why you do them because it's crusty. And I was going to make three batches to take to my in-laws: sourdough, a white bread, and whole-grain bread. And I had made the sourdough one, and I had made a test batch earlier in the week. And this batch came out fantastic, exactly how I like them, because I like crust on my bread. I've been that way since I was little. I love crust on my bread. I love a crusty, you know, the more crust the better [laughs]. I love a crusty bread. So, baguette is perfect because, you know, it's so crusty: so thin, you know, thin loaves, lots of crust, love it. And I talked with my wife about it earlier in the week. She's, like, "Yeah, that's the kind you like. I like the bigger loaves because they're chewier in the middle." But she had some of the crusty ones, and she liked those, too. I kind of forgot about that conversation, and I went to make some bread today. I'd, like, raised overnight, got to the bread today. This is going somewhere [chuckles]. This is going somewhere. So, I made the first batch as a sourdough one because I'd let it raise in a warmer environment because sourdough takes longer. And they came out of the oven. And I put it up, and my wife looks at them. And she's, like, "Those are some really thin loaves [chuckles]. They're thin and crusty." And I looked at them, and I thought, yep....
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