The PR Blog

She left no photograph, few words, and little behind but whispers -  yet the life of Hannah Glennon still rides the long roads of the outback.

People who live beyond the ordinary risk becoming legends. In time, their lives are pieced together from fragments -  records, recollections, and chance encounters -  often revealing more than they ever intended to share.

All of us leave traces. Births, deaths, marriages, fleeting mentions in newspapers or diaries -  small markers that may one day be gathered into a story. We rarely imagine that possibility. Yet long after we are gone, those fragments remain, waiting for someone to follow the trail.

For Hannah Glennon -  known across the western tracks as Red Jack — that trail is scattered and incomplete. She sought no fame, and would likely have been bemused, even dismayed, by the attention her life now attracts. The private struggles, the hardships, the moments preserved in official records -  even the years she spent as a laundress -  have all become part of the telling.

Such, perhaps, is the quiet price of becoming a legend.

The Sale I Didn’t Make

Harping back to apprentices, this series started, oddly enough, with a science fiction novel. In Peter F. Hamilton’s Void Trilogy, a young man learns his craft the old-fashioned way -  inside a world that quietly mirrors the medieval guild system. He begins as an apprentice. He shows up every day. He learns from a master who has already mastered the trade. He makes mistakes, gets corrected, and slowly gets better.

No lectures. No shortcuts. No pieces of paper that say he’s qualified. Just hands-on work, real accountability, and proving himself through results.

That story took me straight back to my real estate days.

Yes, I had the licence. That got me in the door. But what actually taught me the job was learning from a master -  watching how he listened, how he read people, how he put the client’s real needs ahead of the quick commission.

I was, like the hero in the book, learning my craft. 

Special Propulsion Emergency Edition - “We Point So You Don’t Have To”
Filed from beneath the warped floorboards of the Wombat Burrow laboratory (an outpost of the Hangar) by Roderick “Whiskers” McNibble, Senior Correspondent, Rodent Division & Chief Whisker Engineer

Yes dear residents of Dusty Gulch, pointing is forbidden these days but fortunately in the Wombat Burrow, I can point all I like.

G’day, magnificent follicle-folk of the outback and beyond! While the nation waddles in panic at the pumps -  diesel past $3 a litre, reserves scraping along at around 30 days, and Canberra twiddling its thumbs -  your faithful rodent correspondent has been busy in the Wombat Burrow laboratory.

Hundreds of servos are dry across NSW, Victoria, Queensland, and beyond thanks to the Middle East mess choking the Strait of Hormuz. Energy Minister Chris Lowone lowers standards and releases reserves, but the feather-brained mob still can’t see the obvious: Australia needs home-grown thrust, not imported drama and net-zero duckification.

If we are not allowed to " Drill Baby Drill "  there is only one alternative......

From medieval merchants to ancient guilds to real-life masons, the lesson is the same: systems that reward real skill outlast those that reward credentials.

Pull up a chair, pour yourself something decent, and let’s talk about a quiet little con we’ve all been sold.

For years, the story went like this: get the degree, frame the paper, and the good life will follow.

Only now the kids are serving coffees with qualifications that cost more than a house deposit, while the bloke fixing your wiring is booked out for three weeks and driving a better ute than your boss.

It started with a bottle of Worcestershire sauce.

Someone mentioned they’d just finished theirs.. and for reasons I can’t fully explain, it yanked me straight down a rabbit hole. Suddenly, I was back in a Korean kindergarten, the air heavy with the sharp, tangy smell of kimchi.

Funny, really. Worcestershire sauce and kimchi aren’t so different. Both start off confronting, even revolting. Both need time. Back in the 1830s, two chemists in Worcester, England, John Wheeley Lea and William Perrins, tried to recreate an Indian sauce. Their first batch was an abomination. Overpowering. Fishy. Completely inedible. So they shoved it in the cellar and forgot it. Eighteen months later, it came back transformed: rich, complex, addictive. A forgotten mess became a global sensation.

That memory, pungent and strange, carried me straight to the kindergarten classroom. Not the bright lights of Seoul, but the small chaos of four  and five year-olds: sticky hands, beaming smiles, and the infamous kimchi kisses. For a chilli-allergic Aussie, it was an assault on the senses... but somehow, it was worth it.