1
00:00:00,040 --> 00:00:02,600
Well, hello ladies and gents, 
Robert Sykes, Keto, savage.com 

2
00:00:02,600 --> 00:00:06,040
and today I've got special guest
master chef James Bear on the 

3
00:00:06,040 --> 00:00:08,039
line. 
He is the man behind pluck 

4
00:00:08,039 --> 00:00:11,160
seasoning, which is a organ 
blend seasoning. 

5
00:00:11,160 --> 00:00:13,120
I've had him on the podcast 
before but it's been quite some 

6
00:00:13,120 --> 00:00:14,960
time. 
Wanted to bring him back on and 

7
00:00:14,960 --> 00:00:19,440
just pick his brain about food 
chemistry, flavor profiles, what

8
00:00:19,440 --> 00:00:22,320
he's doing with pluck and some 
of the new flavors that he's 

9
00:00:22,320 --> 00:00:24,760
come out with. 
We just honestly dive into all 

10
00:00:24,760 --> 00:00:28,000
kinds of things, talk about how 
to parent our kids around 

11
00:00:28,000 --> 00:00:31,120
nutrition and kind of how to 
incentivize them to eat quality 

12
00:00:31,120 --> 00:00:34,240
foods, real foods, even when 
they're outside the home. 

13
00:00:34,760 --> 00:00:38,200
We talk about different cooking 
modalities and techniques, 

14
00:00:38,200 --> 00:00:41,240
making sauces, what to watch out
for when you're eating at at 

15
00:00:41,240 --> 00:00:43,160
restaurants, things of that 
nature. 

16
00:00:43,160 --> 00:00:44,840
So thoroughly enjoy the 
conversation. 

17
00:00:44,840 --> 00:00:46,400
We've got a lot of respect for 
James. 

18
00:00:46,560 --> 00:00:49,760
I love what he's doing with 
pluck seasoning and I have no 

19
00:00:49,760 --> 00:00:51,320
doubt that you will take 
something from this 

20
00:00:51,320 --> 00:00:53,920
conversation. 
So without further delay, sit 

21
00:00:53,920 --> 00:00:56,600
back, relax, enjoy the podcast 
with James 

22
00:01:06,760 --> 00:01:08,760
and we are live James. 
How are you brother? 

23
00:01:10,000 --> 00:01:11,960
I'm doing great, Robert, so good
to talk to you again. 

24
00:01:12,000 --> 00:01:14,120
Hey man, it's a pleasure to have
you back on the show. 

25
00:01:14,120 --> 00:01:18,040
You are the brains behind my 
favorite seasoning company, 

26
00:01:18,040 --> 00:01:20,480
Pluck, which I actually recorded
a video. 

27
00:01:20,480 --> 00:01:22,320
I kind of did like a little 
product of you. 

28
00:01:22,320 --> 00:01:23,680
I've. 
I've been gone out of town for 

29
00:01:23,680 --> 00:01:28,200
so long and I had a whole bunch 
of pluck sitting on my my desk 

30
00:01:28,200 --> 00:01:31,880
and my man, I'm on a plug pluck.
So I recorded a video about your

31
00:01:31,880 --> 00:01:33,800
stuff today. 
Oh, you did? 

32
00:01:33,800 --> 00:01:35,960
Oh, we'll make sure to tag us. 
That's awesome. 

33
00:01:36,120 --> 00:01:37,400
I'll do it, man. 
I'll do it. 

34
00:01:37,600 --> 00:01:38,680
Well, give me some back story, 
man. 

35
00:01:38,680 --> 00:01:41,080
We we had you on. 
I don't remember when it was, 

36
00:01:41,080 --> 00:01:43,600
but it was probably a couple 
years now that you were on the 

37
00:01:43,600 --> 00:01:46,360
podcast last. 
But you've been doing all kinds 

38
00:01:46,360 --> 00:01:48,440
of cool things. 
The brand is growing. 

39
00:01:48,560 --> 00:01:51,320
What you're getting involved in 
is, is growing. 

40
00:01:51,600 --> 00:01:53,000
Just kind of bring me up to 
speed, man. 

41
00:01:53,000 --> 00:01:54,320
Catch me up since we talked 
last. 

42
00:01:54,920 --> 00:01:57,000
Yeah, I'm just really grateful 
to you. 

43
00:01:57,000 --> 00:02:00,840
You know you were one of the 
first podcasters that had me on 

44
00:02:00,840 --> 00:02:04,640
to talk about us and and you 
know that was kind of, I would 

45
00:02:04,640 --> 00:02:07,480
say during COVID, you know, even
though it was slightly after, 

46
00:02:07,480 --> 00:02:11,200
but it was during a period where
we couldn't really get our 

47
00:02:11,200 --> 00:02:12,840
product to people. 
You know, there were no 

48
00:02:12,840 --> 00:02:15,840
conferences that we could get 
samples to. 

49
00:02:15,840 --> 00:02:19,360
There was there was no grocery 
stores that were allowing us to 

50
00:02:19,360 --> 00:02:20,920
set up tables to give people 
taste. 

51
00:02:20,920 --> 00:02:23,800
And this is a product that 
really requires, you know, 

52
00:02:23,840 --> 00:02:27,240
either someone having tasted it,
talking to their audience about 

53
00:02:27,240 --> 00:02:31,040
it or or someone getting to 
taste because it's it's it's 

54
00:02:31,040 --> 00:02:34,760
hard to, it's hard to kind of 
explain because everyone has 

55
00:02:34,760 --> 00:02:37,960
such a different association 
with organ meats. 

56
00:02:37,960 --> 00:02:40,800
They think they're disgusting or
they have this specific idea of 

57
00:02:40,800 --> 00:02:41,680
what they're going to taste 
like. 

58
00:02:41,680 --> 00:02:42,880
And we're like, no, no, no, 
this. 

59
00:02:43,160 --> 00:02:45,680
We made it so that it tastes 
delicious. 

60
00:02:46,000 --> 00:02:49,400
And then that way you're getting
all these nutrients, these organ

61
00:02:49,400 --> 00:02:55,160
meats in your diet effortlessly.
And I'm always trying to share 

62
00:02:55,160 --> 00:02:58,080
with people, you know, in like 
20 years of being a professional

63
00:02:58,080 --> 00:03:03,200
chef and just being in the food 
business, I I really feel like 

64
00:03:03,200 --> 00:03:07,040
I've boiled it down to like for 
someone to take a healthy habit,

65
00:03:08,120 --> 00:03:12,400
really specifically food 
related, and to make it 

66
00:03:12,520 --> 00:03:15,640
something that is a habit like 
something that they're doing 

67
00:03:15,680 --> 00:03:19,160
daily, that that's kind of in. 
I call it the Netflix of food. 

68
00:03:19,160 --> 00:03:20,400
Like where they're it's 
effortless. 

69
00:03:20,400 --> 00:03:23,520
They're not thinking about it. 
They just pay their monthly fee 

70
00:03:23,520 --> 00:03:26,000
and they they watch the movies 
and it's done. 

71
00:03:26,000 --> 00:03:27,960
They just, they go on autopilot 
with it. 

72
00:03:28,320 --> 00:03:32,680
Well I've I've I've really, I've
really kind of boiled it down to

73
00:03:32,680 --> 00:03:34,360
that. 
It's got to hit two things. 

74
00:03:34,360 --> 00:03:38,840
It's got to be easy and it's got
to be delicious and if you hit 

75
00:03:38,840 --> 00:03:43,160
both of those then there's 
literally no reason why anyone 

76
00:03:43,320 --> 00:03:45,880
would not use it right. 
It's and there were. 

77
00:03:45,880 --> 00:03:50,960
It could be COVID 4.58 point O. 
It doesn't matter if it's easy 

78
00:03:50,960 --> 00:03:53,240
and delicious. 
You're going to keep it in your 

79
00:03:53,240 --> 00:03:54,760
life. 
It's going to become lifestyle. 

80
00:03:54,760 --> 00:03:57,840
It's going to, it's going to be 
something you do because you 

81
00:03:57,840 --> 00:04:01,560
feel good doing it and and it 
tastes good, like 100%. 

82
00:04:01,560 --> 00:04:05,840
Vouch for your product being 
delicious and easy, I put it on 

83
00:04:06,000 --> 00:04:08,120
everything. 
I think I like the the 

84
00:04:08,120 --> 00:04:11,280
all-purpose blend the most if I 
had to pick one. 

85
00:04:11,960 --> 00:04:13,560
Yeah. 
And that's when we, when you and

86
00:04:13,560 --> 00:04:18,600
I first talked that was our only
product and now we have four 

87
00:04:18,600 --> 00:04:21,760
products. 
Now one is pure, which has no 

88
00:04:21,760 --> 00:04:24,160
salt, no seasoning. 
So that one's really great for 

89
00:04:24,160 --> 00:04:28,680
well, you have you're you're a 
father now and and it's great to

90
00:04:28,680 --> 00:04:33,880
add to your child's foods, you 
know, particularly early on, get

91
00:04:33,880 --> 00:04:37,240
them those organ meats without 
them fussing or whatnot. 

92
00:04:37,240 --> 00:04:39,240
And then it's really great for 
pets as well. 

93
00:04:40,760 --> 00:04:44,000
We have a lot of clients that 
put it on their cat and dog food

94
00:04:44,440 --> 00:04:46,920
to just support their animals 
and getting organs. 

95
00:04:46,920 --> 00:04:49,760
Cause surprisingly a lot of pet 
food doesn't have organ meats in

96
00:04:49,760 --> 00:04:54,120
it, which is kind of insane to 
me because if an animal is in 

97
00:04:54,120 --> 00:04:55,960
the wild, that's the first thing
they're gonna eat. 

98
00:04:56,640 --> 00:04:58,920
Yeah, definitely counter to 
reality. 

99
00:04:59,640 --> 00:05:03,040
Remind me and the listeners your
back story from a culinary 

100
00:05:03,040 --> 00:05:04,840
standpoint, like where have you 
come from in that regard? 

101
00:05:05,720 --> 00:05:08,360
Yeah. 
So 20 years been a been a chef. 

102
00:05:08,360 --> 00:05:13,040
I I went to colonial school in 
New York and knew that I didn't 

103
00:05:13,040 --> 00:05:16,720
want to cook at a kitchen or in 
a restaurant I should say. 

104
00:05:17,360 --> 00:05:23,840
And I wanted to help people and 
so became a a a personal chef 

105
00:05:23,840 --> 00:05:26,200
for and I was in LA at the time 
so I cooked for a lot of 

106
00:05:26,200 --> 00:05:31,360
celebrities and basically it 
just grew from there. 

107
00:05:31,360 --> 00:05:34,520
I was cooking for I'll just name
drops and some people love 

108
00:05:34,520 --> 00:05:37,280
hearing this. 
I was cooking for Tom Cruise and

109
00:05:38,680 --> 00:05:42,520
I left him to start a meal 
delivery service which was crazy

110
00:05:42,520 --> 00:05:45,360
because it was 2007. 
If people know that date, that's

111
00:05:45,360 --> 00:05:48,880
when we had that recession And 
so it's crazy for me to leave a 

112
00:05:48,880 --> 00:05:54,880
cushy job for my own business 
but but I did and I grew, grew 

113
00:05:54,880 --> 00:06:01,040
that meal delivery service from 
one person to hundreds and and 

114
00:06:02,040 --> 00:06:04,160
learned a lot. 
It's kind of like my Business 

115
00:06:04,160 --> 00:06:06,760
School in a sense because there 
was so much that I didn't know. 

116
00:06:06,760 --> 00:06:09,520
And then I sold that business 
and I started pluck. 

117
00:06:09,520 --> 00:06:14,880
And really pluck comes from the 
the desire to support my kids 

118
00:06:14,880 --> 00:06:16,880
health more mine and my kids 
health. 

119
00:06:16,880 --> 00:06:20,600
But to do it effortlessly, you 
know, I the one thing I I'm 

120
00:06:20,600 --> 00:06:24,480
always kind of supporting 
parents with is, you know, 

121
00:06:24,480 --> 00:06:27,960
there's that a lot of people 
nowadays, they, they cook, you 

122
00:06:27,960 --> 00:06:30,960
know, sometimes two to four 
meals a night. 

123
00:06:30,960 --> 00:06:32,800
And what they what they're doing
is that, you know, they're 

124
00:06:32,800 --> 00:06:36,000
cooking for their child and 
they're cooking one meal for 

125
00:06:36,000 --> 00:06:39,640
their child and then they're 
cooking another meal for maybe 

126
00:06:39,880 --> 00:06:41,280
some other people in their 
family. 

127
00:06:41,280 --> 00:06:44,680
And then they're cooking another
meal for themselves if they're 

128
00:06:44,680 --> 00:06:46,520
on a restrictive diet or 
anything like that. 

129
00:06:46,520 --> 00:06:49,480
And I'm always trying to tell 
people like, you know, there is 

130
00:06:49,480 --> 00:06:54,040
no such thing as kids food. 
It's it's just food and and and 

131
00:06:54,040 --> 00:06:57,360
there's no reason why kids can't
eat what you're making for the 

132
00:06:57,360 --> 00:07:02,680
adults and and that's really 
what I try to do with pluck is 

133
00:07:02,680 --> 00:07:05,000
like look, organ meats are the 
most nutrient dense food on the 

134
00:07:05,000 --> 00:07:07,960
planet. 
Most people, what they're doing 

135
00:07:07,960 --> 00:07:11,040
is they're making pates. 
Sometimes they're cooking organ 

136
00:07:11,040 --> 00:07:14,320
meats on their own and they they
make those pates. 

137
00:07:14,320 --> 00:07:17,320
They serve them on the table 
with all the other food and no 

138
00:07:17,320 --> 00:07:19,120
one eats them except the person 
that made it. 

139
00:07:19,520 --> 00:07:23,000
And I hear that countlessly. 
I mean, I'm talking like 

140
00:07:23,160 --> 00:07:26,600
homesteaders, people that eat, 
you know, nose to tail all the 

141
00:07:26,600 --> 00:07:28,960
time, they're always telling me 
they're like, yeah, I'm the one 

142
00:07:28,960 --> 00:07:31,080
that eats the Pate and no one 
else does. 

143
00:07:31,080 --> 00:07:32,960
And I'm like, yeah, I don't want
to be that parent. 

144
00:07:32,960 --> 00:07:34,960
Like I don't want we work hard 
enough. 

145
00:07:35,240 --> 00:07:37,560
You know, Like, I don't. 
I don't want to be a parent that

146
00:07:37,760 --> 00:07:41,480
gets in the kitchen, spends 30 
to 60 minutes of my time making 

147
00:07:41,480 --> 00:07:43,240
food and then have someone not 
eat it. 

148
00:07:43,240 --> 00:07:45,000
So that's that's really where 
pluck comes from. 

149
00:07:45,000 --> 00:07:48,880
Because it it it's it's like 
you're getting that, that organ 

150
00:07:48,880 --> 00:07:51,400
meat nutrition and you're 
literally treating it like salt 

151
00:07:51,400 --> 00:07:53,480
and pepper. 
Like we put it on popcorn. 

152
00:07:53,800 --> 00:07:58,080
We put it on my kids put on 
their toast sometimes on rice, 

153
00:07:58,080 --> 00:08:02,600
on potatoes, on eggs, on meats, 
fish, chicken, you know it's 

154
00:08:02,600 --> 00:08:04,760
like you literally could put it 
on anything. 

155
00:08:04,760 --> 00:08:08,200
And most kids, I really haven't 
met a kid yet who doesn't like 

156
00:08:08,200 --> 00:08:12,360
it. 
But but kids truly flip for it 

157
00:08:12,360 --> 00:08:15,000
like they just they there's just
I don't know if it's because 

158
00:08:15,000 --> 00:08:17,920
their body is just they're so 
already connected to their what 

159
00:08:17,920 --> 00:08:21,920
their body needs. 
And so the bodies are just 

160
00:08:21,920 --> 00:08:24,440
screaming for the nutrients and 
like so the minute that they get

161
00:08:24,440 --> 00:08:27,360
in their mouth it tastes good. 
Or it's because the mix does 

162
00:08:27,360 --> 00:08:28,560
taste good. 
I don't know. 

163
00:08:28,560 --> 00:08:32,080
But I've been told countlessly 
from the from parents they're 

164
00:08:32,080 --> 00:08:35,320
like when we run out of pluck my
kid cries and I'm like Oh my 

165
00:08:35,320 --> 00:08:36,640
gosh. 
That's why, you know, like 

166
00:08:37,440 --> 00:08:39,120
that's, I mean, I. 
I delicious. 

167
00:08:40,039 --> 00:08:42,159
I I got to know, man, how how 
old are your kids? 

168
00:08:43,320 --> 00:08:46,200
7:00 and 11:00. 7:00 and 11:00, 
You'd be proud of this. 

169
00:08:46,200 --> 00:08:49,320
We were cooking up some organ 
miss the other day. 

170
00:08:49,320 --> 00:08:52,720
I fried up some liver just like 
pan seared some liver cutting 

171
00:08:52,720 --> 00:08:54,800
the thin slices. 
And my 1 1/2 year old was eating

172
00:08:54,800 --> 00:08:58,000
and he loves it, you know. 
So yeah, fortunate to have a son

173
00:08:58,000 --> 00:09:02,360
that's not a picky eater. 
Yes, and and honestly, like it. 

174
00:09:02,360 --> 00:09:04,960
It starts now, right? 
The way you're doing it, where 

175
00:09:04,960 --> 00:09:07,680
you're introducing these foods. 
This is the time to do it now. 

176
00:09:08,600 --> 00:09:11,560
Don't hold your breath though, 
like, hopefully he stays in 

177
00:09:11,560 --> 00:09:14,480
adventurous Eater. 
But you know, like my, my 11 

178
00:09:14,480 --> 00:09:18,840
year old, at one point, I think 
when she was seven, she started 

179
00:09:18,840 --> 00:09:21,480
to get picky like things. 
She was like, gnawing meat off 

180
00:09:21,480 --> 00:09:24,040
the bones, eating tons of fat. 
And then at one point she was 

181
00:09:24,040 --> 00:09:27,320
like, she would see fat and she 
was like, I don't want that, I 

182
00:09:27,320 --> 00:09:29,280
don't, I won't eat that. 
And then, but yet what's so 

183
00:09:29,280 --> 00:09:30,800
ironic is she'll eat ground 
meat. 

184
00:09:31,240 --> 00:09:34,400
Like she'll eat ground lamb, but
she then won't eat the fat off 

185
00:09:34,400 --> 00:09:37,200
of like, a lamb chop. 
And I'm like, well, honey, it's 

186
00:09:37,200 --> 00:09:39,200
the same thing. 
They're just they're just 

187
00:09:39,200 --> 00:09:41,840
grinding the fat in it. 
And she's like, I I prefer that 

188
00:09:41,840 --> 00:09:43,880
I'm fine. 
So it's just funny what what 

189
00:09:43,880 --> 00:09:45,960
happens as they get a little 
older and they get to choose. 

190
00:09:45,960 --> 00:09:50,760
It's, I think, I think food for 
most of us becomes that catalyst

191
00:09:50,760 --> 00:09:53,800
for independence. 
It's like, well, I'm going to 

192
00:09:53,800 --> 00:09:56,960
choose what goes in my mouth. 
They probably, like, go to 

193
00:09:56,960 --> 00:09:59,800
school and they hear about what 
other kids like and don't like, 

194
00:09:59,880 --> 00:10:01,320
like they just want to emulate 
that. 

195
00:10:02,200 --> 00:10:04,600
Totally, totally. 
Yeah, I I think so. 

196
00:10:04,760 --> 00:10:07,360
But I, you know, I go back to 
like that's why it's so 

197
00:10:07,360 --> 00:10:08,840
important. 
Like what you're doing now is 

198
00:10:08,840 --> 00:10:11,360
you're introducing these foods 
because there is a baseline, you

199
00:10:11,360 --> 00:10:13,920
know, there there is like what I
like to call home base, you 

200
00:10:13,920 --> 00:10:19,880
know, it's like like I almost 
see my job as a parent really is

201
00:10:19,880 --> 00:10:23,720
just to establish contrast for 
my daughters, you know, So that 

202
00:10:23,720 --> 00:10:25,720
way when they go out in the 
world because we can't control 

203
00:10:25,720 --> 00:10:27,480
the minute they leave our home, 
they're eating junk. 

204
00:10:27,480 --> 00:10:32,560
I mean the the schools the the, 
the the businesses out there, 

205
00:10:32,920 --> 00:10:36,400
even like libraries. 
Like it's it's crazy to me. 

206
00:10:36,600 --> 00:10:39,240
I'm, I'm on the East Coast now 
and like, it's crazy to me. 

207
00:10:39,240 --> 00:10:41,800
My kids will go to like this 
thing called like Mathnasium 

208
00:10:41,800 --> 00:10:44,480
where they're going to or they 
go to school or even the dentist

209
00:10:44,480 --> 00:10:46,480
and they come out and they're 
like they have a lollipop or 

210
00:10:46,480 --> 00:10:48,040
Jolly Rancher in the mouth and 
I'm like what? 

211
00:10:48,040 --> 00:10:49,120
What? 
Where did you get that? 

212
00:10:49,320 --> 00:10:51,760
They're like, Oh yeah, they just
gave it to us at the end and I'm

213
00:10:51,760 --> 00:10:55,600
like why? 
Why do why do these institutions

214
00:10:55,600 --> 00:10:59,120
or these businesses think that 
that's OK? 

215
00:10:59,120 --> 00:11:01,800
You know what I mean? 
Like the parents just are OK 

216
00:11:01,800 --> 00:11:03,200
with their kids getting this 
candy. 

217
00:11:03,200 --> 00:11:06,000
But but point is, is that we 
lose control the minute they 

218
00:11:06,000 --> 00:11:06,880
leave our home. 
So. 

219
00:11:07,240 --> 00:11:10,040
So my job, at least the way I 
see it, is like, well, I just 

220
00:11:10,040 --> 00:11:13,760
need to establish a baseline and
something so that my kids 

221
00:11:13,760 --> 00:11:16,840
understand, like when they eat 
the way they we do at home, they

222
00:11:16,840 --> 00:11:20,520
feel this way and when they eat 
the way they do out and out and 

223
00:11:20,520 --> 00:11:21,960
about, they feel a different 
way. 

224
00:11:22,600 --> 00:11:25,680
This is totally counter to where
I had anticipated taking this 

225
00:11:25,680 --> 00:11:27,320
conversation, but I'm curious 
since we're on it. 

226
00:11:27,800 --> 00:11:32,440
When they first started going 
out from home and having more 

227
00:11:32,440 --> 00:11:37,200
independence, did you know right
at the gates that you were going

228
00:11:37,200 --> 00:11:41,640
to allow them to make their own 
choices in free will? 

229
00:11:41,640 --> 00:11:44,800
Or were you trying to be 
protective about that and kind 

230
00:11:44,800 --> 00:11:47,440
of like guard what they did and 
did not consume? 

231
00:11:47,440 --> 00:11:51,440
Like how did you approach that? 
I totally tried to guard it for 

232
00:11:51,440 --> 00:11:53,320
as long as I could. 
You know, like we were making 

233
00:11:53,320 --> 00:11:58,000
everything from scratch sending 
them with food from home as much

234
00:11:58,000 --> 00:11:59,600
as we could. 
But you know what happened. 

235
00:11:59,600 --> 00:12:04,000
Robert is like God, man. 
Like as early as I want to say 

236
00:12:04,000 --> 00:12:05,840
first or second grade for my 
oldest one. 

237
00:12:05,840 --> 00:12:10,600
My my youngest one tends to kind
of follow instructions a little 

238
00:12:10,600 --> 00:12:12,720
bit more. 
But my oldest one she's she's 

239
00:12:12,720 --> 00:12:15,800
just like I'm I'm going to if I 
see something that looks 

240
00:12:15,800 --> 00:12:20,360
interesting I'm going to explore
you know and and so early on 

241
00:12:20,360 --> 00:12:23,000
when we were this when we were 
in Portland OR that school that 

242
00:12:23,000 --> 00:12:26,880
we were at they had this no 
thank you table and so my 

243
00:12:26,880 --> 00:12:30,160
daughter would be eating the 
food we we made for her in the 

244
00:12:30,200 --> 00:12:32,040
in the cafeteria. 
But then there was this table 

245
00:12:32,040 --> 00:12:37,000
that would have these flavored 
yogurts and apples and and pears

246
00:12:37,000 --> 00:12:44,440
and sometimes other things like,
I don't know, things that maybe 

247
00:12:44,440 --> 00:12:47,080
kids like ranch dressing with 
something or other, like 

248
00:12:47,080 --> 00:12:49,360
something that kids didn't want 
out of their lunch. 

249
00:12:49,360 --> 00:12:51,920
That was basically what the no 
thank you table was, is they 

250
00:12:52,000 --> 00:12:54,800
they got their lunch from the 
cafeteria and then anything they

251
00:12:54,800 --> 00:12:57,160
didn't want they could put on 
that table and then anyone could

252
00:12:57,160 --> 00:13:00,280
grab it. 
So we as parents immediately 

253
00:13:00,280 --> 00:13:03,880
lost out to this table that just
had food on there, just 

254
00:13:03,880 --> 00:13:07,920
screaming to these kids, hey, 
take what you want. 

255
00:13:08,000 --> 00:13:11,640
And we were furious. 
We were totally furious, but we 

256
00:13:11,640 --> 00:13:14,280
had really no control over it 
because there was no one in the 

257
00:13:14,280 --> 00:13:17,280
cafeteria telling these kids, 
oh, your parents said you can't 

258
00:13:17,280 --> 00:13:20,040
do this, so please walk away. 
You know there was no one kind 

259
00:13:20,040 --> 00:13:23,600
of securing that area. 
And then the other thing that 

260
00:13:23,600 --> 00:13:28,200
happened which still to this day
shocks me is that the school 

261
00:13:28,800 --> 00:13:33,960
would was requiring snacks every
day at school. 

262
00:13:34,360 --> 00:13:37,480
So not only are they pushing 
these kind of snacks that 

263
00:13:37,480 --> 00:13:40,200
snacking habit on kids early on 
but what they did was they would

264
00:13:40,200 --> 00:13:44,720
have parents supply it and you 
could tell the school at the 

265
00:13:44,720 --> 00:13:47,680
beginning you know like Oh my 
kids gluten free or or or give 

266
00:13:47,680 --> 00:13:53,760
any kind of dietary you know 
refer like dietary restriction. 

267
00:13:54,120 --> 00:13:56,760
But this school, it wasn't like 
this. 

268
00:13:57,840 --> 00:14:00,320
It was almost like the teacher 
was the one overseeing it. 

269
00:14:00,320 --> 00:14:03,240
And we got multiple calls 
because our daughters are gluten

270
00:14:03,240 --> 00:14:04,720
free. 
And like we would get they're 

271
00:14:04,720 --> 00:14:07,160
not celiacs, but they're still 
sensitive to it. 

272
00:14:07,160 --> 00:14:11,320
And we would get this call like,
oh, today Sasha by mistake got 

273
00:14:11,320 --> 00:14:14,760
gluten And it's because when 
you, the parents were just 

274
00:14:14,760 --> 00:14:17,600
bringing like Cheez its and and 
and just, you know basically 

275
00:14:17,600 --> 00:14:21,360
stuff from Costco that was in 
bulk and it was just all crap. 

276
00:14:21,360 --> 00:14:25,160
I mean all of it not not like it
was like those gummy fruit 

277
00:14:25,160 --> 00:14:28,680
snacks that are just candy, you 
know, repackages something 

278
00:14:28,680 --> 00:14:33,120
that's healthy. 
It was like yeah Cheez, its and 

279
00:14:34,560 --> 00:14:36,960
pirate booty. 
I mean it was just all stuff 

280
00:14:36,960 --> 00:14:39,440
that you know if you're at all 
health conscious, you probably 

281
00:14:39,440 --> 00:14:43,120
don't want your kid eating. 
And we had no control literally 

282
00:14:43,120 --> 00:14:45,200
no control of the schools like 
what we have to provide the 

283
00:14:45,200 --> 00:14:46,880
snack. 
So if you're you're telling your

284
00:14:46,880 --> 00:14:49,680
teacher like hey I don't want my
kid eating it, now they're 

285
00:14:49,680 --> 00:14:52,920
ostracized because now they're 
the one kid, the only kid in the

286
00:14:52,920 --> 00:14:56,720
entire class that doesn't get to
eat the snack And so that's just

287
00:14:56,720 --> 00:14:58,000
you know. 
Yeah. 

288
00:14:58,120 --> 00:14:59,880
I don't know what you. 
Just hit all these walls. 

289
00:15:00,400 --> 00:15:05,520
Because like Rigel's a year and 
a half and like, he was like, 

290
00:15:05,520 --> 00:15:08,760
I'm super proud of the fact that
Crystal and I were keto long 

291
00:15:08,760 --> 00:15:12,000
before his inception, all 
throughout her pregnancy when 

292
00:15:12,000 --> 00:15:15,320
she was keto eating quality 
foods and he was born. 

293
00:15:15,320 --> 00:15:18,840
He's been keto since birth and 
he's like in the 99th percentile

294
00:15:18,840 --> 00:15:22,400
for all growth metrics. 
So like, I want to maintain that

295
00:15:22,400 --> 00:15:25,440
foundation and we're going to, 
we're planning on homeschooling 

296
00:15:25,440 --> 00:15:27,160
in the beginning initially. 
So we'll be able to oversee a 

297
00:15:27,160 --> 00:15:28,720
lot of that. 
We'll obviously prepare his own 

298
00:15:28,720 --> 00:15:33,680
food and, you know, let him do 
things with other kids and not 

299
00:15:33,680 --> 00:15:36,960
try to ostracize them. 
But I don't know, man. 

300
00:15:36,960 --> 00:15:41,080
Like, I don't know how As a 
parent, the best way to go about

301
00:15:41,080 --> 00:15:44,960
that is other than just simply 
really trying to educate him 

302
00:15:44,960 --> 00:15:47,760
early on. 
But I don't know if he'll get 

303
00:15:47,760 --> 00:15:49,160
it, you know, I don't know. 
I don't know. 

304
00:15:49,160 --> 00:15:52,280
We'll have to just kind of see. 
But I want him to know and make 

305
00:15:52,280 --> 00:15:55,120
these own decisions out of his 
own self-interest and 

306
00:15:55,120 --> 00:15:57,640
preservation. 
But I just got to have a 

307
00:15:57,640 --> 00:16:00,960
conversation with him, I guess. 
Yeah, When I think, I think it's

308
00:16:00,960 --> 00:16:04,560
important as parents like at 
least from my perspective that 

309
00:16:04,560 --> 00:16:07,600
it that we we do have to let go 
sometimes. 

310
00:16:07,600 --> 00:16:11,080
You know, like a lot of a lot of
our inclination is to protect 

311
00:16:11,080 --> 00:16:15,320
our kids from everything. 
But you know, most of us came 

312
00:16:15,320 --> 00:16:17,320
from environments where we 
weren't protected. 

313
00:16:17,320 --> 00:16:19,680
You know, it's like our parents 
didn't know any better. 

314
00:16:19,680 --> 00:16:21,880
So we had to learn. 
We had to learn by falling off 

315
00:16:21,880 --> 00:16:23,640
that bike. 
You know, we had to learn by 

316
00:16:23,640 --> 00:16:28,640
making these mistakes. 
And I do believe we do have to 

317
00:16:29,080 --> 00:16:31,200
give our kids that opportunity 
as well. 

318
00:16:31,200 --> 00:16:35,640
But at the same time, like, to 
your point, like if you can, if 

319
00:16:35,640 --> 00:16:37,960
you're homeschooling and you can
control what goes into their 

320
00:16:37,960 --> 00:16:40,800
body as long as you can. 
And I say you take that. 

321
00:16:41,160 --> 00:16:44,720
But then when they're on the out
in the public and you know 

322
00:16:44,720 --> 00:16:47,600
you're not able to watch them. 
I also think that part of it is 

323
00:16:47,600 --> 00:16:51,400
kind of like relinquishing the 
control over it and kind of just

324
00:16:51,400 --> 00:16:54,680
giving them the dignity of 
finding their own way because. 

325
00:16:54,960 --> 00:16:58,000
And but yet at the same time 
always when they come home 

326
00:16:58,280 --> 00:16:59,800
you're always eating a certain 
way. 

327
00:16:59,800 --> 00:17:03,520
Like they always know that 
coming home means this is the 

328
00:17:03,520 --> 00:17:07,319
way we eat. 
And the basically they're you're

329
00:17:07,319 --> 00:17:11,040
always creating like that 
baseline of like this is how you

330
00:17:11,040 --> 00:17:13,040
you'll always be able to explore
other things. 

331
00:17:13,040 --> 00:17:15,200
But when you come back home, 
you're going to get to 

332
00:17:15,200 --> 00:17:18,520
recalibrate your body back to 
like that healthy zone and 

333
00:17:18,520 --> 00:17:20,760
you'll see how good you feel. 
And that happened, like my kids 

334
00:17:20,760 --> 00:17:26,000
went to this camp last summer 
and that camp just, you know, 

335
00:17:26,000 --> 00:17:30,960
they typical camp food. 
And my God, my oldest daughter 

336
00:17:30,960 --> 00:17:33,880
had all these pimples from it. 
And just you could tell she, she

337
00:17:33,880 --> 00:17:36,480
wasn't healthy all summer. 
And she, she came home and she 

338
00:17:36,480 --> 00:17:38,280
was like, I didn't feel good 
eating that food. 

339
00:17:38,800 --> 00:17:42,120
And I'm like, yeah, I hear you 
because because they're using 

340
00:17:42,120 --> 00:17:44,800
all these vegetable seed oils, 
they're using all these fried 

341
00:17:44,800 --> 00:17:46,320
foods. 
They're they're they're using 

342
00:17:46,320 --> 00:17:49,320
all these poor ingredients. 
And I was, and she didn't like 

343
00:17:49,320 --> 00:17:51,880
the first week of eating home. 
She's like, I'm so glad to be 

344
00:17:51,880 --> 00:17:54,920
eating this food. 
Like, like she realized why we 

345
00:17:54,920 --> 00:17:57,160
feed her the way we do. 
And I'm like, OK, well that's 

346
00:17:57,160 --> 00:17:58,920
that's all I can do. 
Yeah. 

347
00:17:59,200 --> 00:18:01,400
That's all I can do and. 
That is all you can do, man. 

348
00:18:01,400 --> 00:18:03,640
I mean just and and kids are so 
much smarter than people give 

349
00:18:03,640 --> 00:18:06,720
them credit for. 
But what I don't understand is 

350
00:18:06,960 --> 00:18:11,120
when you have parents that get 
it like they've gone through 

351
00:18:11,120 --> 00:18:13,840
that journey, they've they've 
got their nutrition dialed in, 

352
00:18:14,200 --> 00:18:18,480
yet they'll still be the one out
grocery shopping and buying food

353
00:18:18,480 --> 00:18:21,960
specific for the kids because 
they don't want to have those 

354
00:18:22,120 --> 00:18:24,200
hard conversations or they don't
want to fight their kids. 

355
00:18:24,200 --> 00:18:26,800
When their kid want the wants, 
the Gushers or the candy, it's 

356
00:18:26,800 --> 00:18:29,080
like that's just laziness on 
their part. 

357
00:18:29,080 --> 00:18:31,960
And maybe I'm premature in 
saying that because Ryze was not

358
00:18:31,960 --> 00:18:35,120
to that point yet where he's 
verbalizing his thoughts. 

359
00:18:35,120 --> 00:18:39,200
But I feel like while they're in
your home and you are the one 

360
00:18:39,200 --> 00:18:41,760
that's doing the grocery shop 
and if you've got this stuff 

361
00:18:41,760 --> 00:18:43,320
figured, I mean, if you don't 
know, you don't know. 

362
00:18:43,320 --> 00:18:45,960
But if you do know then then do 
right? 

363
00:18:47,080 --> 00:18:50,120
Well, you you are in 
particularly really good. 

364
00:18:50,120 --> 00:18:53,160
Like when I saw you at Kita Khan
and you were you were on your 

365
00:18:53,640 --> 00:18:57,080
you were on your specific diet 
you know, eating plan. 

366
00:18:57,080 --> 00:18:58,000
You know, 'cause you were 
cutting. 

367
00:18:58,360 --> 00:19:02,360
Like, I remember, like I was 
like, hey, you want to try this?

368
00:19:02,360 --> 00:19:03,160
You want to try? 
The heck no. 

369
00:19:03,160 --> 00:19:06,120
I you were like, I really want 
to like, I genuinely want to, 

370
00:19:06,120 --> 00:19:08,880
but I can't right now. 
And you were so good about that.

371
00:19:09,400 --> 00:19:11,680
And I I was like, I was kind of 
blown away. 

372
00:19:11,680 --> 00:19:14,640
I was like, man, that's that's 
cool. 

373
00:19:14,640 --> 00:19:17,640
And I even aspire to be. 
I'm I'm pretty good. 

374
00:19:17,640 --> 00:19:20,320
Like I I would say I'm much 
better than I was previously. 

375
00:19:20,320 --> 00:19:24,640
But like, like I have those days
where it's like sometimes I'm 

376
00:19:24,640 --> 00:19:27,480
like, you know maybe I didn't 
eat as soon enough. 

377
00:19:27,480 --> 00:19:30,960
And so now instead of me just 
kind of being mindful about what

378
00:19:31,040 --> 00:19:33,800
I'm I'm eating now I'm eating 
over hungry and so I'm making 

379
00:19:33,800 --> 00:19:36,440
poor decisions or maybe I had 
bad sleep the night before which

380
00:19:36,440 --> 00:19:38,840
always makes me have poor food 
decisions. 

381
00:19:39,360 --> 00:19:44,240
But but then the other thing, as
a father sometimes, so I was 

382
00:19:44,240 --> 00:19:49,520
raised where these kind of 
dessert foods or candies or I 

383
00:19:50,000 --> 00:19:52,720
don't know what you want to just
kind of junk food was used as a 

384
00:19:52,720 --> 00:19:56,040
reward, you know, from ice cream
to candy, all of it. 

385
00:19:56,040 --> 00:20:01,120
And so it was like that's it's 
so ingrained in me like oh you 

386
00:20:01,120 --> 00:20:02,720
know we we made it through the 
week. 

387
00:20:02,720 --> 00:20:06,320
Let's go get pizza for dinner, 
you know or or oh, it's your 

388
00:20:06,320 --> 00:20:08,760
birthday. 
Let's let's go get ice cream or 

389
00:20:08,760 --> 00:20:13,520
you know the like these rewards 
that we do around these sugary 

390
00:20:13,520 --> 00:20:17,400
foods and and kind of junk foods
is is. 

391
00:20:18,480 --> 00:20:20,400
Is what we're so socialized to 
do. 

392
00:20:20,400 --> 00:20:23,680
And so I I I feel it sometimes, 
like, I just find my kind of 

393
00:20:23,680 --> 00:20:27,760
knee jerk reaction is like, oh, 
there's free Dum Dum lollipops. 

394
00:20:27,760 --> 00:20:30,600
Let me grab 2 for my kids. 
Like literally it's a knee jerk 

395
00:20:30,600 --> 00:20:32,960
reaction of like, oh, I know 
they're going to like that, Let 

396
00:20:32,960 --> 00:20:34,920
me grab it. 
And I have to stop myself from 

397
00:20:34,920 --> 00:20:37,680
doing it. 
And then the other thing is that

398
00:20:39,280 --> 00:20:44,000
I see this with a lot of fathers
is this is how a lot of fathers.

399
00:20:44,000 --> 00:20:45,600
And I feel this way too, 
sometimes. 

400
00:20:45,600 --> 00:20:48,720
If it's how we connect with our 
kids, it's like through 

401
00:20:48,720 --> 00:20:52,320
experiences and through the 
like, oh, well, let's go go for 

402
00:20:52,320 --> 00:20:55,120
a walk and then while we're out,
let's you and I will have this 

403
00:20:55,120 --> 00:20:57,080
experience together where we'll 
get ice cream. 

404
00:20:57,120 --> 00:20:59,080
You know it. 
It's a lot of times how we're 

405
00:20:59,080 --> 00:21:01,680
connecting with our kids. 
Yeah, no, I I agree. 

406
00:21:01,680 --> 00:21:05,120
I think I just need to build 
connections that are, you know, 

407
00:21:05,120 --> 00:21:06,600
healthy. 
Like, rather than going for ice 

408
00:21:06,600 --> 00:21:09,720
cream, let's go grill a steak 
together, you know? 

409
00:21:09,720 --> 00:21:12,200
Totally. 
Or or just for a walk or like 

410
00:21:12,200 --> 00:21:16,840
just valuing that the the 
connection time versus what you 

411
00:21:16,840 --> 00:21:18,920
do in that time? 
Yeah. 

412
00:21:18,920 --> 00:21:23,560
And I like, I think food, like 
food is very important to us as 

413
00:21:23,560 --> 00:21:26,120
a society. 
I mean it's just kind of like we

414
00:21:26,120 --> 00:21:29,720
have like we we get together for
family gatherings and the the 

415
00:21:29,720 --> 00:21:32,960
center focal point is the food. 
And I get that, and I'm not 

416
00:21:32,960 --> 00:21:37,880
saying that we should ever try 
to remove that, but we should be

417
00:21:37,880 --> 00:21:40,440
conscious of the fact that that 
is not the priority and that 

418
00:21:40,440 --> 00:21:44,440
should not be the zenith of what
the experience entails. 

419
00:21:44,440 --> 00:21:46,760
Like at Thanksgiving, like, I 
talk about this every year for 

420
00:21:46,760 --> 00:21:48,560
Thanksgiving. 
You know, when you go to 

421
00:21:48,560 --> 00:21:52,680
Thanksgiving, it should be to be
grateful to have thanks, to 

422
00:21:52,680 --> 00:21:54,520
spend quality time with your 
your family. 

423
00:21:54,800 --> 00:22:00,960
And if you are just eating 
copious amounts of junk food and

424
00:22:00,960 --> 00:22:03,240
then you pass out on the couch 
for three hours because you're 

425
00:22:03,240 --> 00:22:05,920
in a food coma, then you're 
missing out on what the whole 

426
00:22:05,920 --> 00:22:06,800
point is. 
Like. 

427
00:22:06,800 --> 00:22:09,600
That should not be the the 
center point of the focus. 

428
00:22:11,480 --> 00:22:13,120
Totally. 
I yeah, I completely agree. 

429
00:22:13,120 --> 00:22:14,880
I was. 
I was just at this conference 

430
00:22:15,280 --> 00:22:20,160
just a few days ago and the guy 
leading the conference was, was 

431
00:22:20,440 --> 00:22:23,120
he, he was kind of a mindset 
guy, supporting people and 

432
00:22:23,440 --> 00:22:26,400
learning how to communicate not 
only to other people and in 

433
00:22:26,840 --> 00:22:29,560
within business and personal 
life, but also to yourself 

434
00:22:29,560 --> 00:22:31,520
differently. 
And he pointed out how like a 

435
00:22:31,520 --> 00:22:34,280
lot of people would say, I like 
they'll be talking about food 

436
00:22:34,280 --> 00:22:39,840
and they'll say I love food. 
And how when our brains hear 

437
00:22:39,840 --> 00:22:43,640
that or unconscious hears that, 
well, weak then connect. 

438
00:22:43,640 --> 00:22:45,760
Well, love is a very specific 
word. 

439
00:22:45,760 --> 00:22:49,320
And so our brains usually file 
love and, you know, connection 

440
00:22:49,320 --> 00:22:52,920
with people, you know, like I 
love my wife or I love my child,

441
00:22:52,920 --> 00:22:55,480
right. 
So when you say I love food, 

442
00:22:56,080 --> 00:22:58,760
it's putting a deep connection 
to food. 

443
00:22:59,480 --> 00:23:04,120
Where is what we're really 
meaning to say is food is yummy.

444
00:23:04,480 --> 00:23:06,040
Yeah. 
Right. 

445
00:23:06,160 --> 00:23:09,760
Like this food is delicious. 
This food is yummy and like it 

446
00:23:09,760 --> 00:23:13,080
has a even when I say it, it has
a totally different level of 

447
00:23:13,080 --> 00:23:16,000
connection. 
And I, and I think that's one of

448
00:23:16,000 --> 00:23:19,200
the issues, is that we're 
putting so much emphasis on 

449
00:23:19,200 --> 00:23:24,400
food, like so much from not only
healthy food but also to stay 

450
00:23:24,400 --> 00:23:27,120
away from certain junk food. 
But that, that that we're 

451
00:23:27,120 --> 00:23:30,920
forgetting that, you know, food 
is to a certain degree is fuel 

452
00:23:30,920 --> 00:23:32,600
and and here I am, I'm a chef, 
right. 

453
00:23:32,600 --> 00:23:34,720
So, you know, flavor is so 
important to me. 

454
00:23:34,720 --> 00:23:38,280
But yet I'll also admit that I 
have put too much too much 

455
00:23:38,280 --> 00:23:43,280
emphasis on food at times to the
point where I get so caught up 

456
00:23:43,280 --> 00:23:46,800
in it and and where I if I 
don't, let's just say if I'm 

457
00:23:46,800 --> 00:23:49,560
hungry and I don't have it in 
front of me that I start to 

458
00:23:49,560 --> 00:23:52,560
panic. 
Because that connection to it is

459
00:23:52,560 --> 00:23:56,400
so overly strong, you know and I
think I think kind of 

460
00:23:57,040 --> 00:24:00,240
intermittent fasting or even 
multiple day fasting helps you 

461
00:24:00,240 --> 00:24:04,080
with that, helps you kind of 
like like it helps to like 

462
00:24:04,160 --> 00:24:08,160
create some space between you 
and your cravings or you and 

463
00:24:08,160 --> 00:24:11,840
your attachment to food. 
And I think that's one of, I 

464
00:24:11,840 --> 00:24:14,360
think that's one of the things 
we've kind of lost a little bit 

465
00:24:14,360 --> 00:24:19,720
is we're it's just all these 
food shows and and food porn and

466
00:24:19,720 --> 00:24:23,960
food foodie, this foodie that. 
It's like it's all it's fun and 

467
00:24:23,960 --> 00:24:26,400
games, but at the end of the 
day, food is fuel. 

468
00:24:27,040 --> 00:24:29,320
It's it's funny you're saying 
this because like this is 

469
00:24:29,480 --> 00:24:31,160
incredibly relevant to me right 
now. 

470
00:24:31,520 --> 00:24:34,440
Like when I'm in a a surplus or 
a building phase and I'm eating 

471
00:24:34,920 --> 00:24:37,920
ample amounts of calories. 
Like I don't even think about 

472
00:24:37,920 --> 00:24:39,800
food. 
I have, you know, like I'll, 

473
00:24:39,800 --> 00:24:42,520
I'll go without eating because 
I'm distracted or I'm busy. 

474
00:24:42,520 --> 00:24:45,080
I don't even think about it and 
I have to just like, you know, 

475
00:24:45,080 --> 00:24:47,040
scarf it down. 
It's just a thing that I do. 

476
00:24:47,040 --> 00:24:51,080
It's 100% fuel based, not even 
something I really enjoy, look 

477
00:24:51,080 --> 00:24:52,320
forward to. 
It just is what it is. 

478
00:24:52,320 --> 00:24:57,160
But when I'm in a deficit or 4% 
body fat, like I am now, like it

479
00:24:57,160 --> 00:24:59,920
is a mental challenge throughout
the day. 

480
00:25:00,160 --> 00:25:05,040
And it's an exercise that I do 
to to really not allow myself to

481
00:25:05,040 --> 00:25:07,360
fixate or become obsessive about
the food. 

482
00:25:07,360 --> 00:25:11,000
Because when you're this 
depleted and that is your life 

483
00:25:11,000 --> 00:25:14,160
source, you're literally running
day-to-day. 

484
00:25:14,160 --> 00:25:16,480
So, like, you look forward to 
the meals, you think about the 

485
00:25:16,480 --> 00:25:18,520
meals, you're tracking your 
macros, you're thinking about 

486
00:25:18,520 --> 00:25:20,040
what you're going to eat to hit 
those macros. 

487
00:25:20,040 --> 00:25:22,840
Like you just are constantly 
inundated with these thoughts of

488
00:25:22,840 --> 00:25:28,040
food, which can most definitely 
be taken to an unhealthy level. 

489
00:25:28,160 --> 00:25:32,760
So I've been pausing and trying 
to be present in things 

490
00:25:32,760 --> 00:25:35,880
unrelated to food prior to 
allowing myself to eat my meal, 

491
00:25:36,360 --> 00:25:38,320
which has been really good for 
me. 

492
00:25:38,760 --> 00:25:41,560
And I know that this will all, 
you know, stabilize once I'm 

493
00:25:41,560 --> 00:25:44,600
back up to a sustainable body 
fat percentage and eat more food

494
00:25:44,600 --> 00:25:49,360
in general. 
But going through those phases, 

495
00:25:50,160 --> 00:25:52,560
you can like, I I totally see 
what you're saying. 

496
00:25:52,560 --> 00:25:54,360
And that's where a lot of people
find them. 

497
00:25:54,360 --> 00:25:55,680
That's why people have eating 
disorders. 

498
00:25:55,680 --> 00:25:57,840
That's why a lot of competitors 
struggle with disordered eating 

499
00:25:57,840 --> 00:26:01,400
after a show. 
But you should never obsess and 

500
00:26:01,400 --> 00:26:04,960
fixate on food to the point 
where it distracts from 

501
00:26:05,400 --> 00:26:08,120
everything else in your life. 
Like food can and should be 

502
00:26:08,120 --> 00:26:09,800
enjoyed. 
It should nourish your body. 

503
00:26:10,160 --> 00:26:13,240
You should enjoy as you're 
consuming it, but it shouldn't 

504
00:26:14,200 --> 00:26:17,520
rule your life. 
I agree. 

505
00:26:17,520 --> 00:26:20,520
I think it's I think it's yeah 
it's negatively affecting so 

506
00:26:20,520 --> 00:26:23,880
many people and I think one of 
the reasons too is because you 

507
00:26:23,880 --> 00:26:30,240
know ancestrally flavor used to 
meet mean that the whatever you 

508
00:26:30,240 --> 00:26:33,200
found in nature that had flavor 
were also meant to had nutrition

509
00:26:34,000 --> 00:26:38,080
and we're kind of all screwy 
with that now. 

510
00:26:38,080 --> 00:26:41,160
You know because things can have
flavor but no nutrition because 

511
00:26:41,160 --> 00:26:43,600
of artificial and natural 
flavors, right. 

512
00:26:44,240 --> 00:26:50,600
And it's very confusing for our 
ancestrally designed bodies. 

513
00:26:52,240 --> 00:26:56,240
You know that this modern food 
is very new to us and our bodies

514
00:26:56,240 --> 00:26:57,880
weren't originally designed for 
it. 

515
00:26:57,880 --> 00:27:01,760
So I think we're we're having a 
lot of, you know for lack of 

516
00:27:01,760 --> 00:27:04,680
better word like growing pains 
with it and I and it's kind of a

517
00:27:04,680 --> 00:27:07,720
funny word since we're such an 
obese and overweight nation. 

518
00:27:07,720 --> 00:27:12,560
So clearly we're literally 
growing from these pains, but 

519
00:27:12,560 --> 00:27:16,880
it's just new, it's it's 
incredibly new in in most of the

520
00:27:16,880 --> 00:27:19,680
foods, the majority of these 
ultra processed, well, really 

521
00:27:19,680 --> 00:27:22,680
all of the ultra processed 
foods, but but the majority of 

522
00:27:22,680 --> 00:27:26,640
what people are eating your body
historically has never eaten 

523
00:27:26,640 --> 00:27:29,160
before and never, never 
sustained itself on. 

524
00:27:29,160 --> 00:27:33,760
So it's very confusing. 
There's a really interesting 

525
00:27:33,760 --> 00:27:36,880
quote. 
So this this professor of 

526
00:27:36,880 --> 00:27:38,920
archaeology, Bill Schindler. 
He wrote a book called I Love 

527
00:27:38,920 --> 00:27:40,800
Bill Schindler. 
He's one of my close friends. 

528
00:27:41,040 --> 00:27:43,040
Amazing, yeah. 
Love him too? 

529
00:27:43,040 --> 00:27:45,400
Yes, Doesn't surprise me. 
You guys are close. 

530
00:27:45,400 --> 00:27:46,920
You guys are both such good 
people. 

531
00:27:47,920 --> 00:27:49,760
But Bill Schindler's got a great
quote. 

532
00:27:49,760 --> 00:27:53,400
He says we are the only species 
in the world that looks to 

533
00:27:53,400 --> 00:27:55,080
someone else to tell us what to 
eat. 

534
00:27:55,680 --> 00:27:59,240
Yeah, that is crazy, man. 
Right. 

535
00:27:59,440 --> 00:28:00,800
I mean it. 
It literally. 

536
00:28:00,800 --> 00:28:04,160
I, I, I repeat this all the time
and it floors me every time I 

537
00:28:04,160 --> 00:28:06,800
say it. 
It's like think about how many 

538
00:28:06,800 --> 00:28:08,960
species are on this in this 
world. 

539
00:28:09,480 --> 00:28:15,760
I mean just so many and we are 
the only one that has lost its 

540
00:28:15,760 --> 00:28:18,240
way in terms of knowing what 
we're supposed to eat. 

541
00:28:19,920 --> 00:28:22,120
You know, it's like our big 
brains have brought us a lot of 

542
00:28:22,120 --> 00:28:24,720
great things, but they've also 
brought a lot of problems with 

543
00:28:24,720 --> 00:28:27,640
them and and and that's the big 
one is that we're losing touch 

544
00:28:27,640 --> 00:28:30,640
with it. 
And and one of the ways that 

545
00:28:30,640 --> 00:28:34,560
that's playing out is, you know,
food in general is not as 

546
00:28:34,560 --> 00:28:38,400
nutrient as it used to be. 
We're inundated with all these 

547
00:28:38,400 --> 00:28:40,440
marketing and ultra processed 
foods. 

548
00:28:40,440 --> 00:28:44,040
It's confusing. 
We're marketed all these 

549
00:28:44,040 --> 00:28:45,080
different diets. 
We. 

550
00:28:46,440 --> 00:28:49,000
Just have too many options. 
We have too many options, man. 

551
00:28:49,000 --> 00:28:51,840
Like when you have a very 
limited number of options to 

552
00:28:51,840 --> 00:28:55,280
choose from, it becomes pretty 
clear the path you should take. 

553
00:28:55,280 --> 00:28:59,400
But when you have so much, like 
it's anxiety inducing, like when

554
00:28:59,400 --> 00:29:04,120
you go to a restaurant and 
you've got 500 options to choose

555
00:29:04,120 --> 00:29:06,320
from on the menu, that's 
exhausting. 

556
00:29:06,320 --> 00:29:07,800
Whereas if you go to a 
restaurant with like three 

557
00:29:07,800 --> 00:29:10,400
options, OK, let's go with that 
one and you'll enjoy it more. 

558
00:29:10,400 --> 00:29:12,720
Whereas if you get 500 options, 
you're constantly second 

559
00:29:12,720 --> 00:29:14,960
guessing yourself. 
Like, man, maybe I should have 

560
00:29:14,960 --> 00:29:16,920
got that one, that one may have 
been better. 

561
00:29:16,920 --> 00:29:19,960
This was OK, but I wish I would 
have picked this instead. 

562
00:29:19,960 --> 00:29:23,560
Like, we have too many options. 
Whereas if we just simply ate 

563
00:29:23,880 --> 00:29:28,240
real food that is naturally 
procured and we know where it 

564
00:29:28,240 --> 00:29:31,760
comes from, the options are 
pretty clear and the path 

565
00:29:31,760 --> 00:29:34,680
forward is pretty obvious. 
Absolutely. 

566
00:29:34,680 --> 00:29:37,440
And and and the keyword in that 
to me is eating. 

567
00:29:38,320 --> 00:29:42,040
I think we're locked in this 
idea of like, oh, because our 

568
00:29:42,040 --> 00:29:46,080
food is nutrient deficient, we 
have to supplement, which in 

569
00:29:46,080 --> 00:29:49,400
most cases we do. 
But what's happening in 

570
00:29:49,400 --> 00:29:52,760
particularly around organ meats 
is you're seeing the way most 

571
00:29:52,760 --> 00:29:55,000
people are getting them in their
diet is they're taking 

572
00:29:55,000 --> 00:29:57,040
supplement, you know 
encapsulated organ meats. 

573
00:29:57,920 --> 00:30:01,000
And that's one of the reasons 
why I made pluck the way it is 

574
00:30:01,000 --> 00:30:03,760
where we're we're making it some
as something you're adding to 

575
00:30:03,760 --> 00:30:09,080
your food because I think this 
swallowing of our nutrition 

576
00:30:09,080 --> 00:30:13,160
versus eating our nutrition is 
continuing to diss like 

577
00:30:13,400 --> 00:30:15,440
disconnect us from our food 
sources. 

578
00:30:15,560 --> 00:30:19,760
We already are disconnected from
our food sources but it's it's 

579
00:30:20,000 --> 00:30:23,880
propelling it even deeper and 
further because if you think 

580
00:30:23,880 --> 00:30:26,560
about it, I use this as an 
example if I put salt in your 

581
00:30:26,560 --> 00:30:29,040
tongue. 
So we have a biological system 

582
00:30:29,040 --> 00:30:32,240
and it starts with when we see 
things with our eyes like the 

583
00:30:32,240 --> 00:30:35,440
color of the food, you know that
that's that already starts a 

584
00:30:35,440 --> 00:30:37,560
process. 
When we bring it closer we can 

585
00:30:37,560 --> 00:30:39,840
smell it that also continues the
process. 

586
00:30:40,120 --> 00:30:43,320
And then of course, once we bite
it and start mastication 

587
00:30:43,320 --> 00:30:47,240
process, taste buds, the saliva,
they all this is all part of a 

588
00:30:47,240 --> 00:30:50,240
process of communication that 
happens to our body. 

589
00:30:51,000 --> 00:30:52,640
It's a biological process, 
right? 

590
00:30:52,640 --> 00:30:55,640
But when I so when I put salt on
your tongue, your your body 

591
00:30:55,920 --> 00:30:59,840
immediately, instantaneously 
communicates, Do I want more or 

592
00:30:59,840 --> 00:31:02,120
less of this? 
Do I need more or less of this? 

593
00:31:02,120 --> 00:31:04,680
Right. 
And anyone that's done salt on 

594
00:31:04,680 --> 00:31:07,320
their tongue, they'll know they 
can't really go past three dips.

595
00:31:07,320 --> 00:31:11,080
Like it's pretty challenging to 
go too high because your body 

596
00:31:11,080 --> 00:31:13,720
will stop you a little. 
The salt will literally start to

597
00:31:13,720 --> 00:31:16,680
taste disgusting. 
But if I were to swallow a salt 

598
00:31:16,680 --> 00:31:20,840
tablet, I get, I swallow it. 
Delayed response. 

599
00:31:20,840 --> 00:31:22,760
Nothing. 
No response, no communication. 

600
00:31:22,760 --> 00:31:24,840
And then 1520 minutes later, why
am I bloated? 

601
00:31:24,840 --> 00:31:27,000
Oh, I just got too much of 
something. 

602
00:31:27,560 --> 00:31:30,760
So one is completely dictated by
what your body needs. 

603
00:31:30,760 --> 00:31:32,560
The other is it's just 
guesswork. 

604
00:31:32,600 --> 00:31:35,600
And and we're continually 
staying in that guesswork. 

605
00:31:35,600 --> 00:31:40,160
And that's why so many people 
who take tons of supplements or 

606
00:31:40,160 --> 00:31:43,400
capsules, like they're sometimes
feel very nauseous and sometimes

607
00:31:43,400 --> 00:31:45,800
they're going overboard. 
Or some, you know, it's it's 

608
00:31:46,080 --> 00:31:48,160
it's just you're working against
your body when you do that. 

609
00:31:48,440 --> 00:31:51,040
Yeah, totally agree man. 
I'm all for real. 

610
00:31:51,120 --> 00:31:52,960
And same thing like drinking 
supplements. 

611
00:31:52,960 --> 00:31:57,600
Like, I it's probably been three
years since I've drank a protein

612
00:31:57,600 --> 00:31:59,960
shake. 
Like I I don't, I don't drink 

613
00:31:59,960 --> 00:32:02,720
protein shakes. 
I mean, I eat my protein and I 

614
00:32:02,760 --> 00:32:04,800
chew the meat that it comes 
from. 

615
00:32:04,800 --> 00:32:07,840
Like that is as simple as that 
sounds. 

616
00:32:08,800 --> 00:32:12,560
What we've all come from as a 
species, so like there is a 

617
00:32:12,560 --> 00:32:16,840
place for supplementation for 
sure, but to make that the where

618
00:32:16,840 --> 00:32:19,720
you get the majority of your 
nutrition, there's a disconnect 

619
00:32:19,720 --> 00:32:22,040
there. 
That's amazing. 

620
00:32:22,040 --> 00:32:24,720
You don't do That's awesome. 
Particularly since you 

621
00:32:25,360 --> 00:32:28,760
bodybuilder like that's amazing.
You don't rely on protein 

622
00:32:28,760 --> 00:32:33,600
powders cuz I I've taken some 
over the years and even I 

623
00:32:33,600 --> 00:32:36,640
noticed sometimes I'll do them 
and I feel nauseous after them 

624
00:32:36,640 --> 00:32:39,720
and I'm like oh see this is 
perfect example like I'm I'm not

625
00:32:39,720 --> 00:32:43,360
eating this I'm just drinking 
some isolate powder and and I'm 

626
00:32:44,240 --> 00:32:47,880
and now my body got got 
something that maybe it wouldn't

627
00:32:47,880 --> 00:32:51,040
have wanted to had I chewed and 
eaten it. 

628
00:32:51,040 --> 00:32:53,800
You know I don't I don't know. 
But totally something's off. 

629
00:32:53,960 --> 00:32:57,920
We'll use protein powders in the
bricks like they we use a a whey

630
00:32:57,920 --> 00:33:00,680
protein concentrate in some of 
the brick flavors. 

631
00:33:01,880 --> 00:33:05,360
It's not and I said it's not, 
it's as minimally processed as 

632
00:33:05,360 --> 00:33:07,680
possible and it's all coming 
from grass fed sources. 

633
00:33:07,680 --> 00:33:09,760
But it's in a brick that I'm 
chewing. 

634
00:33:09,800 --> 00:33:12,480
You know, it's not like a a 
shake that I'm just shooting 

635
00:33:12,480 --> 00:33:14,440
back and drinking and I think 
that's super important. 

636
00:33:15,040 --> 00:33:16,560
I agree. 
Well, it's the same thing like 

637
00:33:16,560 --> 00:33:20,080
with juice, right? 
It's like, it's like we could 

638
00:33:20,080 --> 00:33:23,960
drink a glass of orange juice or
we can eat an orange right in in

639
00:33:23,960 --> 00:33:27,760
a glass of a glass of orange 
Juice is very different from 

640
00:33:27,760 --> 00:33:31,080
from eating orange. 
It's it's way more potent in 

641
00:33:31,080 --> 00:33:33,320
terms of like you're getting too
much sugar. 

642
00:33:33,320 --> 00:33:35,800
It's it's like five oranges 
versus one. 

643
00:33:36,520 --> 00:33:39,920
And when you can probably never 
eat a whole five whole oranges, 

644
00:33:39,920 --> 00:33:41,360
right. 
It's like your body wouldn't let

645
00:33:41,360 --> 00:33:43,600
you. 
So it's like, I agree like your 

646
00:33:43,600 --> 00:33:46,200
bricks, people are going to 
easily eat that and they can 

647
00:33:46,200 --> 00:33:49,240
stop when they need to and 
restart. 

648
00:33:49,240 --> 00:33:51,840
Versus with a drink you just 
think, oh, I'm supposed to drink

649
00:33:51,840 --> 00:33:55,360
this whole glass And then and 
then instinctively we drink the 

650
00:33:55,360 --> 00:33:57,640
whole thing whether we want to 
or not just because we're 

651
00:33:57,640 --> 00:33:59,560
ingrained. 
Like I shouldn't be wasting, 

652
00:33:59,560 --> 00:34:01,680
right? 
Yeah, and I'm all for not 

653
00:34:01,680 --> 00:34:04,400
wasting. 
Like it's like a mortal sin in 

654
00:34:04,400 --> 00:34:08,880
my mind to throw food away. 
Like I I I buy what I need. 

655
00:34:08,880 --> 00:34:11,320
I procure what I need, I cook 
what I need, I eat what I need. 

656
00:34:11,320 --> 00:34:14,520
I don't like food waste because 
there's just so much waste in 

657
00:34:14,520 --> 00:34:19,639
this consumerism society we find
ourselves anyways in anyways, so

658
00:34:19,639 --> 00:34:23,880
I'm all for not wasting. 
But I mean just simply being 

659
00:34:23,920 --> 00:34:26,800
being mindful before you put it 
on the plate or in your glass in

660
00:34:26,800 --> 00:34:28,560
the 1st place, We'll cut down on
that. 

661
00:34:29,600 --> 00:34:31,719
Totally. 
I I think I always kind of joke 

662
00:34:31,719 --> 00:34:35,960
with myself though like that I 
that I have like you know like 

663
00:34:35,960 --> 00:34:39,880
Dust Bowl like my my my 
mentality around food is like 

664
00:34:39,880 --> 00:34:41,520
Dust Bowl era or something 
because. 

665
00:34:42,000 --> 00:34:46,679
Because like I see a plate of 
cookies and I'm like, oh, I 

666
00:34:46,679 --> 00:34:50,840
can't waste those. 
Oh, that ice cream cart that I 

667
00:34:50,840 --> 00:34:53,920
just opened the cart and I open.
I have to eat the whole thing in

668
00:34:53,920 --> 00:34:55,719
this one sitting. 
Because if I don't then it's 

669
00:34:55,719 --> 00:34:57,640
wait, you know, I'm I'm, I'm 
being wasteful. 

670
00:34:57,640 --> 00:35:00,520
Like, like I literally, that's 
the tricks my mind plays. 

671
00:35:00,520 --> 00:35:02,680
So now I've just learned why I 
can't even bring this stuff into

672
00:35:02,680 --> 00:35:04,960
my house. 
Because the minute I do, I go 

673
00:35:04,960 --> 00:35:10,120
into that that kind of like, you
know, there's people starving in

674
00:35:10,120 --> 00:35:12,120
Somalia. 
I have to, you know, eat this 

675
00:35:12,120 --> 00:35:14,840
whole thing kind of mentality 
that I was raised with, so. 

676
00:35:15,520 --> 00:35:17,280
I'm a little different with that
kind of food. 

677
00:35:17,280 --> 00:35:19,080
With that kind of food, I don't 
even view it as food. 

678
00:35:19,280 --> 00:35:20,920
So it's easier for me to throw 
that away. 

679
00:35:20,920 --> 00:35:23,320
Like if it was a piece of steak 
or something on the plate, I'm 

680
00:35:23,320 --> 00:35:24,800
like, Oh my gosh, we can't waste
that. 

681
00:35:24,800 --> 00:35:28,840
But if it was like a a bag full 
of Oreos, I'm like, OK, that's 

682
00:35:28,840 --> 00:35:31,280
not even food to begin with. 
So that goes in the trash. 

683
00:35:32,000 --> 00:35:34,560
How did soup? 
But when did you acquire that 

684
00:35:35,200 --> 00:35:38,320
discipline or that kind of 
frame, frame of mind? 

685
00:35:39,040 --> 00:35:42,120
Because were you, were you 
raised with that discipline, or 

686
00:35:42,120 --> 00:35:44,600
were you raised on Standard 
American diet like most of us, 

687
00:35:44,600 --> 00:35:47,840
and then you had to learn it? 
Yeah, I mean, we, I was raised 

688
00:35:47,840 --> 00:35:51,720
eating real food. 
But like, my parents didn't know

689
00:35:52,400 --> 00:35:54,000
any of the stuff that I know 
about nutrition. 

690
00:35:54,000 --> 00:35:57,080
My mom's recently gone keto and 
I'm super proud of her for that.

691
00:35:57,080 --> 00:35:59,920
But like, I mean, I would eat TV
dinners, I would eat candy, I 

692
00:35:59,920 --> 00:36:02,520
would eat, I would eat, you 
know, stuff that everybody ate. 

693
00:36:03,760 --> 00:36:06,360
But I was raised in a very 
disciplined fashion. 

694
00:36:06,360 --> 00:36:08,400
But it wasn't necessarily around
food. 

695
00:36:08,400 --> 00:36:11,720
But you know, we'd also eat real
quality food like my dad 

696
00:36:11,720 --> 00:36:13,680
haunted. 
So we would have, you know, wild

697
00:36:13,680 --> 00:36:17,040
venison meat and everything. 
So I ate a lot of real food in 

698
00:36:17,040 --> 00:36:20,240
tandem with the junk food. 
But now knowing what I know and 

699
00:36:20,240 --> 00:36:24,160
learning as much as I have, it's
like there's a stark contrast 

700
00:36:24,160 --> 00:36:26,880
between the two. 
So anything that is not real 

701
00:36:26,880 --> 00:36:30,840
food, I just have no problem 
viewing as not even food in the 

702
00:36:30,840 --> 00:36:32,880
1st place. 
Like if it's got an ingredient 

703
00:36:32,880 --> 00:36:35,560
list a mile long and it's full 
of a whole bunch of seed oils 

704
00:36:35,560 --> 00:36:38,640
and the carbohydrate count is 
significantly higher than the 

705
00:36:38,640 --> 00:36:40,840
fatter protein. 
Like, it's just it's not even 

706
00:36:40,840 --> 00:36:44,960
worth my consumption or time. 
Yeah that's that's really great 

707
00:36:44,960 --> 00:36:50,320
that you've you're you're able 
to kind of like maintain that 

708
00:36:50,320 --> 00:36:52,520
mindset and actually abide by it
because like we were talking 

709
00:36:52,520 --> 00:36:55,040
about earlier, I mean a lot of 
us might have best intentions 

710
00:36:55,040 --> 00:36:56,720
but we still bring the junk into
our house. 

711
00:36:56,720 --> 00:37:01,920
And I I really, I really do feel
strongly like that that's where 

712
00:37:02,440 --> 00:37:03,920
that's where change really 
happens. 

713
00:37:03,920 --> 00:37:08,520
It's like, you know, sometimes 
our our desires, our cravings, 

714
00:37:08,520 --> 00:37:10,960
you know, that's going to pop 
up, you know, it just kind of 

715
00:37:11,160 --> 00:37:15,080
rears its ugly head sometimes. 
But where you can truly make 

716
00:37:15,080 --> 00:37:17,160
changes is what you bring into 
your house. 

717
00:37:17,160 --> 00:37:19,240
Because if it's if it's not in 
your house, you're not going to 

718
00:37:19,240 --> 00:37:22,320
eat it. 
Yeah, and also like the more 

719
00:37:22,360 --> 00:37:24,760
I've learned about regenerative 
agriculture. 

720
00:37:24,760 --> 00:37:26,880
Like, I've listened to several 
podcasts with Will Harris. 

721
00:37:26,880 --> 00:37:28,800
I've had Will Harris on the my 
podcast. 

722
00:37:28,800 --> 00:37:30,640
He's the one behind White Oak 
pastures. 

723
00:37:30,680 --> 00:37:32,680
Yeah, White Oaks, yeah. 
Yeah, I mean, the the more I 

724
00:37:32,680 --> 00:37:39,360
learn about how this is all 
intertwined and the more I've 

725
00:37:39,360 --> 00:37:44,640
learned about the the, you know,
the beef commodity system and 

726
00:37:44,920 --> 00:37:48,280
what typical supermarket grocery
stores are sourcing their food 

727
00:37:48,280 --> 00:37:50,880
from and how those animals are 
treated and what those animals 

728
00:37:50,880 --> 00:37:53,200
are fed. 
It's like you vote with your 

729
00:37:53,200 --> 00:37:56,320
dollar and what you bring into 
your home is a reflection of 

730
00:37:56,320 --> 00:37:59,000
that. 
So I honestly just don't want to

731
00:37:59,000 --> 00:38:03,280
support those entities that are 
causing harm to the environment,

732
00:38:03,640 --> 00:38:07,600
causing harm towards people's 
health and just doing it all for

733
00:38:08,000 --> 00:38:10,040
the sake of making a buck. 
Like I just don't want to 

734
00:38:10,040 --> 00:38:13,840
contribute towards that at all. 
Yeah you're so right on. 

735
00:38:14,040 --> 00:38:17,360
You know I've I've that's the 
question I have asked for the 

736
00:38:17,360 --> 00:38:22,560
last 20 years is is like what 
what can we do to truly support 

737
00:38:22,560 --> 00:38:27,240
change you know and every you 
know early on that was that was 

738
00:38:27,240 --> 00:38:29,400
what was said in smaller 
circles. 

739
00:38:29,400 --> 00:38:31,600
Now it's wider circles. 
It's like where you vote with 

740
00:38:31,600 --> 00:38:34,080
your dollars, right. 
Like you only spend your money 

741
00:38:34,480 --> 00:38:38,080
but a lot of times you don't 
have like I I've talked to many 

742
00:38:38,080 --> 00:38:40,840
people they don't have as many 
options as other people do. 

743
00:38:40,840 --> 00:38:45,120
So, so sometimes you know you're
still voting for something 

744
00:38:45,120 --> 00:38:48,320
that's not that great, but it's 
that's what your options are. 

745
00:38:49,240 --> 00:38:51,240
And you got to just, I mean you 
can just do the best you can 

746
00:38:51,240 --> 00:38:54,040
with what you got. 
So like if someone is, you know,

747
00:38:54,320 --> 00:38:56,320
there are certainly cheaper 
options that are quality. 

748
00:38:56,320 --> 00:38:58,360
Like you can buy a bunch of eggs
that are quality for a 

749
00:38:58,360 --> 00:39:00,760
relatively decent price, even 
though eggs have certainly 

750
00:39:00,760 --> 00:39:04,040
increased in cost. 
But like you know, if you can't 

751
00:39:04,040 --> 00:39:08,080
afford the creme de la creme cut
of steak from the properly 

752
00:39:08,080 --> 00:39:10,360
sourced place, I'm not 
suggesting that you starve. 

753
00:39:10,640 --> 00:39:15,440
But if you can, then rather than
spending the money on the flat 

754
00:39:15,440 --> 00:39:19,440
screen TV in your cart and 
forsaking the quality of your 

755
00:39:19,440 --> 00:39:23,440
groceries, like kind of shift 
that balance a little bit and 

756
00:39:23,440 --> 00:39:27,160
focus on the things that matter.
I wholeheartedly agree. 

757
00:39:27,160 --> 00:39:29,400
I I'm always telling people, 
'cause I I. 

758
00:39:29,400 --> 00:39:34,840
This is how I tend to think as 
well like, you know like the for

759
00:39:34,840 --> 00:39:38,880
a long time there was it's still
talked about but the mercury in 

760
00:39:38,880 --> 00:39:42,560
fish was a big topic and and so 
some people just stopped eating 

761
00:39:42,560 --> 00:39:45,000
fish, 'cause they were so afraid
of getting mercury poison 

762
00:39:45,000 --> 00:39:48,360
poisoning. 
I I tend to look at and and a 

763
00:39:48,360 --> 00:39:51,760
lot of people don't eat 
conventional, you know, animal 

764
00:39:51,760 --> 00:39:54,840
meat because of these reasons. 
Sometimes they won't eat organs 

765
00:39:54,840 --> 00:39:58,640
because they're they have this 
misconception that these organs 

766
00:39:58,640 --> 00:40:02,240
have toxins in them or whatnot. 
And and I'm always trying to 

767
00:40:02,920 --> 00:40:07,640
spread the word of like, look, 
is it better to throw the baby 

768
00:40:07,640 --> 00:40:11,200
out with the bathwater or to 
just make sure you're not buying

769
00:40:11,200 --> 00:40:12,640
the junk food, you know what I 
mean? 

770
00:40:12,640 --> 00:40:17,320
So like so like if you're. 
Restricted in what you can eat 

771
00:40:17,600 --> 00:40:20,840
or sorry, what in your income. 
So that's restricting you on 

772
00:40:20,840 --> 00:40:26,760
what you can buy. 
You still can buy meat, real 

773
00:40:26,760 --> 00:40:30,400
food and just keep away from all
the ultra processed foods and if

774
00:40:30,400 --> 00:40:32,600
that meets conventional and 
that's what it is, that's what 

775
00:40:32,600 --> 00:40:35,160
you can get. 
But I don't believe people 

776
00:40:35,160 --> 00:40:41,640
should just kind of like be 
like, well, I can't eat fish so 

777
00:40:41,640 --> 00:40:44,040
I'm not going to eat fish or I 
can't afford meat. 

778
00:40:44,040 --> 00:40:46,880
So I'm just not or or you know, 
like grass fed meat. 

779
00:40:46,880 --> 00:40:48,000
So I'm just not going to eat 
meat. 

780
00:40:48,000 --> 00:40:50,720
It's like, no, that's you 
shouldn't be all or nothing. 

781
00:40:50,720 --> 00:40:54,880
Like just get get eat the meat, 
but just get the best source 

782
00:40:54,880 --> 00:40:56,520
that you can afford in that 
moment. 

783
00:40:56,640 --> 00:40:59,440
But just don't go by the 
Doritos, the Oreos, and the, you

784
00:40:59,640 --> 00:41:01,800
know, all the other crap like. 
Just don't do that. 

785
00:41:02,160 --> 00:41:06,960
Yeah, and plug in locally. 
Like we we've recently found a 

786
00:41:06,960 --> 00:41:09,880
nearby friend that he's raising 
his own lamb. 

787
00:41:09,880 --> 00:41:11,920
So I went over there and 
slaughtered one of his lamb for 

788
00:41:11,920 --> 00:41:15,480
him, helped him butcher it, and 
now I've got a freezer full of 

789
00:41:15,760 --> 00:41:18,760
lamb that have been literally 
fed nothing but what they've 

790
00:41:18,760 --> 00:41:21,680
forged. 
So as high a quality as you can 

791
00:41:21,680 --> 00:41:24,120
get. 
And I don't have to go through 

792
00:41:24,120 --> 00:41:27,280
the commodity system at all. 
And I'm supporting my local 

793
00:41:27,280 --> 00:41:28,440
community. 
It's cheaper. 

794
00:41:28,440 --> 00:41:30,320
It's much higher quality and 
more nutritious. 

795
00:41:30,320 --> 00:41:33,520
It's like take the effort to 
plug in locally and see what 

796
00:41:33,520 --> 00:41:35,360
options you have. 
I mean, there are so many people

797
00:41:35,360 --> 00:41:37,880
that sell eggs. 
Once you start looking, I mean, 

798
00:41:37,920 --> 00:41:43,640
you can get locally pasture 
raised chicken eggs for pennies 

799
00:41:43,640 --> 00:41:45,680
on the dollar compared to what 
you're buying it for elsewhere. 

800
00:41:45,680 --> 00:41:47,520
It's just like you just take a 
little bit of effort. 

801
00:41:48,600 --> 00:41:50,040
You know, you bring up a good 
point too. 

802
00:41:50,040 --> 00:41:54,680
Like I think we've lost, it's in
our economic system. 

803
00:41:54,680 --> 00:41:57,680
But you know back in the day 
people used to barter and 

804
00:41:57,680 --> 00:42:00,720
exchange, you know their, their 
their trades for things, you 

805
00:42:00,720 --> 00:42:04,440
know, right. 
So like like that's still 

806
00:42:04,440 --> 00:42:07,160
something people are willing to 
do and and you're only going to 

807
00:42:07,160 --> 00:42:10,120
find that out if you ask. 
And to your point like if, if 

808
00:42:10,240 --> 00:42:15,440
you, if you don't, if you can't,
if you are unable to have 

809
00:42:15,440 --> 00:42:18,880
chickens let's say in your in 
your area because of some 

810
00:42:18,880 --> 00:42:21,440
ordinance or something. 
Like you can always see if you 

811
00:42:21,440 --> 00:42:26,080
can find the local neighborhood 
that can and even like go in 

812
00:42:26,080 --> 00:42:29,400
with the neighbor that wants to 
like put it on some chat form or

813
00:42:29,400 --> 00:42:32,400
something like that and find the
neighbor that's that can have 

814
00:42:32,400 --> 00:42:35,520
chickens that's willing to have 
them And then you both go in on 

815
00:42:35,520 --> 00:42:38,040
it or something you know and 
then you're you're you're sweet 

816
00:42:38,040 --> 00:42:41,160
you know you're you're each 
sharing in the bounty of the 

817
00:42:41,160 --> 00:42:45,480
eggs and eventually the chicken 
meat and or you're you're giving

818
00:42:45,480 --> 00:42:48,280
them your skill and then they're
giving you what their skill is. 

819
00:42:48,280 --> 00:42:52,120
So maybe if they have animals on
their land that you get a 

820
00:42:52,120 --> 00:42:54,760
certain amount of product from 
them and then you're helping 

821
00:42:54,760 --> 00:42:56,840
them with their taxes or 
whatever it is you do, you know,

822
00:42:56,840 --> 00:43:00,960
it's like I I I don't think we 
should always just look at it as

823
00:43:00,960 --> 00:43:02,560
like what can I afford 
financially? 

824
00:43:02,560 --> 00:43:06,040
It's like, well, no. 
Like you just use your skills to

825
00:43:06,800 --> 00:43:10,960
to to get the quality of the 
food that you want. 100% ma'am 

826
00:43:11,160 --> 00:43:16,280
100% I'm curious because you are
a culinary genius. 

827
00:43:17,720 --> 00:43:21,080
What is your specialty with 
cooking like? 

828
00:43:21,080 --> 00:43:25,360
What do you enjoy and take the 
most pride in with food 

829
00:43:25,360 --> 00:43:28,720
preparation? 
I love sauces and dressings. 

830
00:43:28,720 --> 00:43:30,600
I like. 
I love them from day one. 

831
00:43:30,600 --> 00:43:33,600
I just. 
It's funny, my wife wrote a book

832
00:43:33,600 --> 00:43:38,240
called Eat Naked and when she 
was first starting the 

833
00:43:38,240 --> 00:43:40,520
manuscript. 
So we were, we just met, right 

834
00:43:40,520 --> 00:43:44,000
when she was writing the 
manuscript and she was on her 

835
00:43:44,000 --> 00:43:49,840
recipe chapter and she was 
asking me all these questions. 

836
00:43:49,840 --> 00:43:52,240
And we ended up talking for two 
hours. 

837
00:43:52,240 --> 00:43:54,440
And one of the first questions I
asked her was like, well, what 

838
00:43:54,440 --> 00:43:56,720
does eat naked mean, You know? 
And she's like, well, you know, 

839
00:43:56,760 --> 00:44:00,160
at that time she was like, you 
know, foods that are just whole,

840
00:44:00,160 --> 00:44:02,600
foods that don't have all these 
sauces and dressings. 

841
00:44:02,600 --> 00:44:03,400
I'm like, whoa, whoa, whoa, 
whoa. 

842
00:44:03,800 --> 00:44:05,960
I'm like, wait a second. 
If you don't put a sauce in a 

843
00:44:05,960 --> 00:44:09,800
dressing on something, then what
distinguishes it from something 

844
00:44:09,800 --> 00:44:12,320
else? 
I'm like, I was like, that's 

845
00:44:12,320 --> 00:44:14,320
what to me, that's what brings 
the flavor. 

846
00:44:14,920 --> 00:44:19,560
And so right away I was like, 
you know, when I was starting 

847
00:44:19,560 --> 00:44:21,680
out as a chef, that's the part 
that I loved. 

848
00:44:21,680 --> 00:44:26,040
Like, I loved making dressings 
and sauces, but I loved using 

849
00:44:26,040 --> 00:44:29,120
real food to make them. 
And what I mean by that is like,

850
00:44:30,240 --> 00:44:32,800
like, and this really only 
applies if someone who's 

851
00:44:32,800 --> 00:44:34,320
listening eats vegetables and 
whatnot. 

852
00:44:34,320 --> 00:44:37,080
But like, I would take things 
like carrots and I would add 

853
00:44:37,080 --> 00:44:40,200
them to dressings. 
I would like, peel cucumbers and

854
00:44:40,200 --> 00:44:42,400
then deseed them. 
And I would add those to like, 

855
00:44:42,560 --> 00:44:45,560
peanut sauces and stuff like 
that if I was making like a 

856
00:44:46,080 --> 00:44:49,640
noodle dish or something. 
But I used real food to thicken 

857
00:44:49,640 --> 00:44:53,720
and flavor the sauces and 
dressings, like even onions I 

858
00:44:53,720 --> 00:44:55,320
use a lot. 
I'll take onions and I'll 

859
00:44:55,320 --> 00:44:59,000
caramelize them and then I'll 
blend them when if I'm making a 

860
00:44:59,000 --> 00:45:03,200
gravy for example or any sauce 
that I want to have kind of a 

861
00:45:03,200 --> 00:45:05,760
savory but sweet taste. 
Because when you caramelize 

862
00:45:05,760 --> 00:45:11,400
onions you get you bring out 
their natural sweetness And I I 

863
00:45:11,400 --> 00:45:14,040
just, I love that. 
I love that part of the process.

864
00:45:15,040 --> 00:45:18,400
A lot of people don't know this 
but when you go to a restaurant 

865
00:45:18,400 --> 00:45:22,680
so most most of the sauces and 
dressings even restaurants are 

866
00:45:23,000 --> 00:45:25,600
pre made. 
So they're these places go to 

867
00:45:25,600 --> 00:45:30,160
like a place called restaurant 
Depot and most of the sauces and

868
00:45:30,160 --> 00:45:33,480
dressings at restaurant Depot 
are like craft you know craft 

869
00:45:33,920 --> 00:45:38,800
sauces and stuff are best best 
brand and so they're all pre 

870
00:45:38,800 --> 00:45:40,040
made. 
They all have horrible 

871
00:45:40,040 --> 00:45:42,760
ingredients and this is it's 
just that's where most 

872
00:45:42,760 --> 00:45:45,640
restaurants and whatnot are 
getting up from and so. 

873
00:45:46,320 --> 00:45:49,280
Even high end restaurants. 
Yeah, even high end, absolutely.

874
00:45:49,280 --> 00:45:50,400
Because they're saving money on 
that. 

875
00:45:50,400 --> 00:45:53,680
And the reason why they are is 
because, you know, a chef is 

876
00:45:53,680 --> 00:45:57,800
more costly than a cook. 
So cook is someone who can 

877
00:45:57,800 --> 00:46:00,400
perform a task. 
They don't necessarily 

878
00:46:00,400 --> 00:46:04,480
understand the chemistry of the 
food and that's not their Forte.

879
00:46:04,880 --> 00:46:08,520
Whereas a chef is more more 
involved with the flavor, the 

880
00:46:08,520 --> 00:46:14,360
chemistry of flavor and how to 
take something that was bitter 

881
00:46:14,360 --> 00:46:17,440
and have how to make it, you 
know, taste better or how to 

882
00:46:17,560 --> 00:46:19,160
take something that's overly 
sweet. 

883
00:46:19,160 --> 00:46:22,560
And in trying to transition it 
so it's not so you know, find 

884
00:46:22,560 --> 00:46:25,840
the balance of the food flavor, 
that's what a chef usually is 

885
00:46:25,840 --> 00:46:28,560
trying to do. 
But a cook doesn't necessarily 

886
00:46:28,560 --> 00:46:30,600
know that, particularly someone 
who's on the line, they don't 

887
00:46:30,600 --> 00:46:33,840
always know that. 
And so when you're on a 

888
00:46:33,840 --> 00:46:36,840
restaurant, that's the majority 
of the people in the restaurant,

889
00:46:36,840 --> 00:46:39,360
they're just following recipes, 
but they wouldn't necessarily 

890
00:46:39,360 --> 00:46:42,560
know how to get out of a corner 
regarding flavor. 

891
00:46:43,160 --> 00:46:47,240
And So what they're trained to 
do is OK if it's bitter or sour 

892
00:46:47,240 --> 00:46:52,760
you add sugar because that's how
you get out of that corner and 

893
00:46:53,280 --> 00:46:55,960
and so that's what happens is 
when you when you go to a 

894
00:46:55,960 --> 00:46:59,280
restaurant a lot of times if 
they are making their own stuff 

895
00:46:59,280 --> 00:47:02,400
you'll find they're overly sweet
and it's and then that's the 

896
00:47:02,520 --> 00:47:04,840
that's the reason. 
So, so either it's either 

897
00:47:04,840 --> 00:47:09,000
packaged or it's overly sweet 
like it's or overly salty. 

898
00:47:09,000 --> 00:47:12,680
So you it's kind of like rarely 
do you find things that are 

899
00:47:12,680 --> 00:47:15,280
truly, truly balanced unless 
you're going to a really high 

900
00:47:15,280 --> 00:47:18,160
end restaurant where they 
understand and focus on those 

901
00:47:18,160 --> 00:47:20,680
things. 
Yeah, no, that's I mean the 

902
00:47:20,680 --> 00:47:25,000
sauce is like I I don't even 
like going to restaurants for 

903
00:47:25,000 --> 00:47:27,800
food. 
I'll go sometimes for the 

904
00:47:27,800 --> 00:47:30,640
ambiance or like for interacting
with the people. 

905
00:47:31,000 --> 00:47:35,120
But when it comes to like the 
actual food consumption, I 

906
00:47:35,120 --> 00:47:38,600
typically prefer my own food 
over what I get at a restaurant.

907
00:47:38,600 --> 00:47:42,200
Like I cook a better steak than 
any steak houses I've been to to

908
00:47:42,240 --> 00:47:44,960
a little bit there. 
But like, I know what the food 

909
00:47:44,960 --> 00:47:47,280
is prepared in. 
Like I know what the, the 

910
00:47:47,280 --> 00:47:49,840
quality of the meat is. 
I don't like. 

911
00:47:49,920 --> 00:47:52,560
I mean, even the really high end
restaurants like they're not 

912
00:47:52,560 --> 00:47:58,480
typically using grass finished 
butter and the right oils like 

913
00:47:58,480 --> 00:48:00,120
they're using soybean oil 
because most people aren't going

914
00:48:00,120 --> 00:48:02,560
to be able to distinguish that 
from a flavour profile and 

915
00:48:03,240 --> 00:48:05,080
they're going to totally save 
money. 

916
00:48:06,000 --> 00:48:08,360
Well, and exactly, yeah, you 
just nailed it. 

917
00:48:08,360 --> 00:48:10,120
Like there's they all have 
bottom lines. 

918
00:48:10,120 --> 00:48:12,480
They're just saving money. 
You know that's where like 

919
00:48:12,480 --> 00:48:15,280
restaurants and food products 
don't have I mean you know even 

920
00:48:16,120 --> 00:48:18,960
with the products we we have 
like there's they don't you 

921
00:48:18,960 --> 00:48:24,560
don't have a huge margin like 
usually and and so you have to 

922
00:48:24,720 --> 00:48:27,480
you know you either have to be a
high end product, you know 

923
00:48:27,480 --> 00:48:29,320
because you're using quality 
ingredients and charge 

924
00:48:29,320 --> 00:48:32,280
appropriately or you have to cut
costs somewhere and most 

925
00:48:33,400 --> 00:48:35,840
businesses are cutting them in 
the ingredients that you know 

926
00:48:35,840 --> 00:48:38,840
And then there's there's really 
22 cheap ingredients when you 

927
00:48:38,880 --> 00:48:41,640
when you're creating a product 
for a grocery store. 

928
00:48:42,400 --> 00:48:44,960
And This is why you see these 
ingredients in everything is, 

929
00:48:44,960 --> 00:48:46,680
which is basically salt and 
sugar. 

930
00:48:47,160 --> 00:48:48,760
Those are the cheapest 
ingredients. 

931
00:48:49,280 --> 00:48:51,640
And then of course then from 
there goes to like the vegetable

932
00:48:51,640 --> 00:48:55,040
oils versus you know, like extra
virgin olive oil or something 

933
00:48:55,040 --> 00:48:58,000
like that or you know animal 
fats, stuff like that. 

934
00:48:58,000 --> 00:49:01,200
So, so they're cutting corners 
wherever they can. 

935
00:49:01,200 --> 00:49:03,640
Absolutely. 
And I agree with you like like 

936
00:49:03,640 --> 00:49:06,960
there's some quote by this 
famous chef who who says like 

937
00:49:06,960 --> 00:49:11,520
85% of cooking is is sourcing 
your ingredients. 

938
00:49:11,680 --> 00:49:13,600
Yeah, totally. 
Man, you know that that 

939
00:49:13,600 --> 00:49:16,960
ultimately if you get really, 
you know, delicious food, like 

940
00:49:16,960 --> 00:49:21,120
if you pick produce or fruit 
when it's in season, when you 

941
00:49:21,120 --> 00:49:24,520
get, when you get meat that has 
been raised properly and and 

942
00:49:24,520 --> 00:49:28,120
humanely treated, you know, and 
100% grass fed. 

943
00:49:28,320 --> 00:49:31,720
When you get pastured poultry 
and that's been fed properly, 

944
00:49:31,720 --> 00:49:34,880
not just tons of soy and corn. 
When you when you get these 

945
00:49:34,880 --> 00:49:37,640
quality products, you don't have
to do much to it. 

946
00:49:37,680 --> 00:49:40,680
It's it's all the flavors in it.
You just have to like, not 

947
00:49:40,680 --> 00:49:44,640
overcook it. 100 percent, 100%. 
I've got a selfish question for 

948
00:49:44,720 --> 00:49:46,880
you. 
So you know, for Thanksgiving, 

949
00:49:46,880 --> 00:49:50,840
my family's always done a deep 
fried Turkey and it's delicious.

950
00:49:50,840 --> 00:49:54,440
They always use peanut oil and I
pretty much have deep fried 

951
00:49:54,440 --> 00:49:55,760
Turkey once a year at 
Thanksgiving. 

952
00:49:55,760 --> 00:49:57,960
So in the past, I've not really 
paid that much mind and really 

953
00:49:58,120 --> 00:50:00,920
and truly, I probably shouldn't 
losing sleep over it. 

954
00:50:00,920 --> 00:50:05,240
Once a year, however, I splurged
and I got my own Turkey fryer 

955
00:50:06,080 --> 00:50:09,000
because I want to be able to 
cook with that modality. 

956
00:50:09,440 --> 00:50:14,600
And I splurged and I spent the 
money on 5 gallons of grass 

957
00:50:14,600 --> 00:50:18,200
finished Wagyu beef tallow to 
deep fry this Turkey. 

958
00:50:18,200 --> 00:50:21,320
And I'm I'm doing this Turkey on
Thursday as a Christmas party 

959
00:50:21,320 --> 00:50:24,520
for my crew and I'm going to 
deep fry this Turkey with the 

960
00:50:24,520 --> 00:50:28,040
right seasoning and I got like a
a properly sourced Turkey. 

961
00:50:28,040 --> 00:50:29,080
Like I'm going all out with 
this. 

962
00:50:29,080 --> 00:50:31,240
This is going to be the most 
expensive Turkey I've ever 

963
00:50:31,240 --> 00:50:34,360
eaten. 
But when it comes to this 

964
00:50:34,360 --> 00:50:38,800
tallow, you know when you heat 
fat, it, like tallow has a 

965
00:50:38,800 --> 00:50:41,320
higher smoking point than a lot 
of other fats. 

966
00:50:41,320 --> 00:50:46,000
But am I good to reuse that 
tallow for multiple cook 

967
00:50:46,000 --> 00:50:47,880
sessions or do you know much 
about that? 

968
00:50:49,160 --> 00:50:56,240
Well, you you, you can. 
But the key is that, yeah, the 

969
00:50:56,240 --> 00:50:58,320
key, the key is just you'll kind
of know. 

970
00:50:58,320 --> 00:51:02,160
I mean, usually you can do it a 
few times, but eventually the 

971
00:51:02,160 --> 00:51:04,360
oil will burn. 
Eventually you know the fat will

972
00:51:04,360 --> 00:51:08,360
burn so but you'll know it 
you'll you'll you'll smell it 

973
00:51:08,360 --> 00:51:11,680
you'll you'll see you'll see the
color starts to change. 

974
00:51:13,280 --> 00:51:18,120
But like I'll I'll sometimes I 
make these gluten free chicken 

975
00:51:18,120 --> 00:51:22,200
tenders sometimes and I'll fry 
them in like lard or coconut oil

976
00:51:22,200 --> 00:51:27,560
or something And it absolutely 
after a while it's like I I I 

977
00:51:27,560 --> 00:51:31,000
have to I change up the oil at 
one point you know I can do like

978
00:51:31,000 --> 00:51:34,680
a couple rounds and then I think
I end up doing about maybe 3 

979
00:51:34,680 --> 00:51:35,840
rounds and then I have to change
it. 

980
00:51:35,840 --> 00:51:38,840
Now I'm not using as much oil as
you're going to be using or fat 

981
00:51:38,840 --> 00:51:40,200
that you're going to be using 
for the Turkey. 

982
00:51:40,200 --> 00:51:43,000
But it's the same concept. 
I mean that's one of the reasons

983
00:51:43,000 --> 00:51:49,000
why a lot of times when you go 
into a restaurant, if you if you

984
00:51:49,000 --> 00:51:52,640
know what rancid oil smells like
rancid oil, meaning that it's 

985
00:51:52,640 --> 00:51:57,440
been oxidized, overcooked and 
and just it's now bad, it's 

986
00:51:57,440 --> 00:52:00,920
turned, you'll smell it in the 
air the minute you walk in the 

987
00:52:00,920 --> 00:52:03,120
restaurant. 
So if they have a fryer, my 

988
00:52:03,120 --> 00:52:06,920
guess is that it will absolutely
have that smell. 

989
00:52:07,000 --> 00:52:10,560
Like almost every establishment 
I've ever walked into has that 

990
00:52:10,560 --> 00:52:13,840
kind of it has almost like a 
bitter smell to it. 

991
00:52:13,920 --> 00:52:18,120
Like it just smells. 
You walk in and it just smells 

992
00:52:18,120 --> 00:52:19,560
off. 
At least it does to me. 

993
00:52:20,000 --> 00:52:23,680
And why not? 
People eat that stuff like, 

994
00:52:23,960 --> 00:52:25,440
etcetera. 
They don't even view it as food.

995
00:52:25,440 --> 00:52:29,120
But like when you look at what 
people are eating on a daily 

996
00:52:29,120 --> 00:52:32,520
basis that you know their if 
their tendency is to go to a 

997
00:52:32,760 --> 00:52:34,440
fast food chain for lunch or 
something. 

998
00:52:34,880 --> 00:52:38,720
And you look at how that food is
prepared using the oils that 

999
00:52:38,720 --> 00:52:43,360
they're using to fry things in, 
but then reusing it, who knows 

1000
00:52:43,360 --> 00:52:45,080
how many times. 
Like it is literally just a 

1001
00:52:45,080 --> 00:52:49,520
cesspool of not goodness that 
you're putting into your body. 

1002
00:52:51,000 --> 00:52:53,760
Yeah, absolutely. 
And and I mean like this is 

1003
00:52:53,760 --> 00:52:55,440
something you said earlier, it's
like you only know what you 

1004
00:52:55,440 --> 00:52:56,280
know. 
You know what I mean? 

1005
00:52:56,280 --> 00:52:58,880
Like I I worked with these two, 
these women. 

1006
00:52:59,600 --> 00:53:03,800
This is a long time ago, maybe 
15 years ago I worked with these

1007
00:53:03,800 --> 00:53:07,840
women who were starting a 
restaurant and I was helping 

1008
00:53:07,840 --> 00:53:12,320
develop the menu. 
And the 1st way we started out 

1009
00:53:12,320 --> 00:53:14,720
in our relationship was they 
took, they drove me they would 

1010
00:53:14,720 --> 00:53:17,880
they lived in like Long Beach 
area but they drove me all over 

1011
00:53:17,880 --> 00:53:23,000
LA showing me their favorites of
everything that they wanted the 

1012
00:53:23,000 --> 00:53:24,640
restaurant like. 
So I had benchmarks. 

1013
00:53:24,640 --> 00:53:27,480
So I knew like if they let's say
they wanted roasted potatoes. 

1014
00:53:28,040 --> 00:53:31,240
I knew that the potatoes that we
created for the restaurant had 

1015
00:53:31,240 --> 00:53:34,360
to either be as good or better 
than this place they took me to.

1016
00:53:34,360 --> 00:53:37,480
And so they took me to this 
place in Long Beach and it was 

1017
00:53:37,480 --> 00:53:39,200
some kind of Thai place or 
something. 

1018
00:53:39,200 --> 00:53:43,440
And they were like, these are 
the best fried potatoes around. 

1019
00:53:44,040 --> 00:53:46,640
And the minute I walked in, I 
was like, oh, these are going to

1020
00:53:46,640 --> 00:53:48,000
be horrible. 
And they're like, what? 

1021
00:53:48,000 --> 00:53:49,400
How do you. 
What are you talking about? 

1022
00:53:49,400 --> 00:53:51,720
I'm like, can't you smell? 
Don't you smell that? 

1023
00:53:52,320 --> 00:53:54,120
Like the way the air smells in 
here? 

1024
00:53:54,120 --> 00:53:56,400
That's the oil. 
And that's the way those fried 

1025
00:53:56,400 --> 00:53:58,320
potatoes are going to taste. 
It's going to taste gross, I 

1026
00:53:58,320 --> 00:53:59,680
promise you. 
And they're like, what are you 

1027
00:53:59,680 --> 00:54:01,240
talking about? 
The thing came. 

1028
00:54:01,240 --> 00:54:03,240
I had 1/2 of one. 
I didn't even finish a whole 

1029
00:54:03,240 --> 00:54:03,720
one. 
I had. 

1030
00:54:03,720 --> 00:54:05,640
I had 1/2. 
And I'm like, Yep, tastes 

1031
00:54:05,640 --> 00:54:06,960
disgusting. 
They're like, what do you. 

1032
00:54:07,000 --> 00:54:08,360
We still don't know what you're 
talking about. 

1033
00:54:08,360 --> 00:54:11,360
I'm like, OK, let me cook for 
you for two weeks, and then 

1034
00:54:11,360 --> 00:54:13,480
we'll come back here and you 
tell me if it tastes the same. 

1035
00:54:13,480 --> 00:54:16,240
And so for the next two weeks, I
cooked really, you know, I 

1036
00:54:16,240 --> 00:54:18,080
cooked the way I did. 
It was really clean. 

1037
00:54:18,200 --> 00:54:22,160
We use proper oils. 
We we cook things properly and 

1038
00:54:22,880 --> 00:54:25,160
quality product, everything. 
And then we went back two weeks 

1039
00:54:25,160 --> 00:54:26,480
later and they couldn't even eat
it. 

1040
00:54:26,520 --> 00:54:28,080
They were, they were so 
disgusted. 

1041
00:54:28,080 --> 00:54:30,040
And it was just because their 
bodies didn't know any 

1042
00:54:30,040 --> 00:54:32,320
different. 
They didn't know what it what 

1043
00:54:32,320 --> 00:54:35,560
properly fried food tastes like,
you know, like food that's been 

1044
00:54:35,560 --> 00:54:37,680
fried in lard or tallow. 
They didn't know what that 

1045
00:54:37,680 --> 00:54:40,760
tastes like, that how clean that
tastes, and how that how it's 

1046
00:54:40,760 --> 00:54:43,440
supposed to taste. 
The palates were all kind of 

1047
00:54:43,440 --> 00:54:46,840
ruined by all these ultra 
processed foods, and so of 

1048
00:54:46,840 --> 00:54:49,240
course they didn't understand 
the difference until they had a 

1049
00:54:49,240 --> 00:54:52,280
contrast. 
Yeah, 100% man people, they 

1050
00:54:52,280 --> 00:54:53,920
don't know what they don't know 
what is. 

1051
00:54:53,920 --> 00:55:00,000
What is your favorite cooking? 
Not utensil, but like apparatus,

1052
00:55:00,000 --> 00:55:04,680
like deep fryer, pan searing. 
Well, yeah, yeah. 

1053
00:55:04,680 --> 00:55:10,520
A pan for me, like a pan is, you
know, or any any kind of pan for

1054
00:55:10,520 --> 00:55:14,080
me is. 
And a chef's knife and a cutting

1055
00:55:14,080 --> 00:55:15,480
board. 
I could pretty much those three 

1056
00:55:15,480 --> 00:55:17,360
things. 
I could do most everything I 

1057
00:55:17,360 --> 00:55:18,440
need to. 
Are you a? 

1058
00:55:18,440 --> 00:55:20,920
Cast iron Guy, are you stainless
steel or what do you use for? 

1059
00:55:21,520 --> 00:55:23,440
AI use stainless steel and cast 
iron. 

1060
00:55:23,440 --> 00:55:24,720
But here's the thing with cast 
iron. 

1061
00:55:24,720 --> 00:55:27,840
If you if you're high in your 
iron count, you know you got to 

1062
00:55:27,840 --> 00:55:30,360
be careful because you do pick 
up iron in your food from when 

1063
00:55:30,360 --> 00:55:34,600
you do use cast iron and and you
just got to be careful, you know

1064
00:55:34,680 --> 00:55:37,000
you can get too much iron. 
If you're someone now for 

1065
00:55:37,000 --> 00:55:40,760
someone who's anemic, cast 
ironers are great to use. 

1066
00:55:40,840 --> 00:55:44,600
And same thing if you you know, 
if you the, the lady in your 

1067
00:55:44,600 --> 00:55:48,880
life is menstruating, you should
actually absolutely be cooking 

1068
00:55:48,880 --> 00:55:50,800
on cast iron during when they're
bleeding. 

1069
00:55:50,800 --> 00:55:52,680
You know it's going to help 
replenish their iron. 

1070
00:55:53,160 --> 00:55:55,520
There's like a a trick to 
cooking with stainless steel 

1071
00:55:55,520 --> 00:55:58,720
around, like you have to get it 
blazing hot, tested with like a 

1072
00:55:58,800 --> 00:56:00,640
drop or two of water, Like how 
does that whole process work? 

1073
00:56:00,680 --> 00:56:01,720
Because I don't think a lot. 
Of people. 

1074
00:56:01,720 --> 00:56:02,920
Yeah. 
Yeah. 

1075
00:56:02,920 --> 00:56:05,920
I don't use the Teflon kind of 
stuff for all these newfangled 

1076
00:56:05,920 --> 00:56:11,320
kind of like, you know, things 
that prevent the food from 

1077
00:56:11,320 --> 00:56:12,400
sticking. 
Really. 

1078
00:56:12,400 --> 00:56:17,200
What I do is I use yeah, you let
the pan get hot but not so hot 

1079
00:56:17,200 --> 00:56:20,240
that the minute you add the fat 
it's going to you know, it's 

1080
00:56:20,240 --> 00:56:24,280
going to burn. 
But you do let you you let the 

1081
00:56:24,280 --> 00:56:28,080
pan start to warm up. 
Then you add the fat and then 

1082
00:56:28,080 --> 00:56:31,040
and I don't add too much just 
enough to coat the bottom and 

1083
00:56:31,400 --> 00:56:34,320
and honestly like like a lot of 
people are like, oh, that's why 

1084
00:56:34,320 --> 00:56:36,600
I love these Teflon things 
because I don't need to use fat.

1085
00:56:36,600 --> 00:56:40,040
It's like, well, I want the fat.
Like I I want butter with my 

1086
00:56:40,040 --> 00:56:43,280
eggs. 
I want some kind of fat, you 

1087
00:56:43,280 --> 00:56:47,600
know, with my, with my steaks or
or or animal products. 

1088
00:56:47,600 --> 00:56:51,840
Like to me the fat is what helps
process the protein. 

1089
00:56:51,840 --> 00:56:54,120
You know what I mean? 
It's like it's it's necessary 

1090
00:56:55,440 --> 00:57:01,360
and it adds flavor and and so I 
so that's why stainless steel 

1091
00:57:01,360 --> 00:57:03,800
for me is not a problem because 
you just you heat up the pan a 

1092
00:57:03,800 --> 00:57:06,960
little bit throw in some fat let
that heat up and then just know 

1093
00:57:06,960 --> 00:57:08,760
it. 
So every every time you add 

1094
00:57:08,760 --> 00:57:10,400
something the pan is going to 
cool down. 

1095
00:57:10,400 --> 00:57:14,200
So you start it you put it on 
the the stove top it starts to 

1096
00:57:14,200 --> 00:57:15,800
heat up. 
The minute you add the fat, it 

1097
00:57:15,800 --> 00:57:19,560
then now cools down a little bit
and then the fat heats up. 

1098
00:57:19,840 --> 00:57:22,680
But the minute you add food to 
that fat, now the fat is going 

1099
00:57:22,680 --> 00:57:25,440
to cool down and so then you got
to let it get back up temp. 

1100
00:57:25,440 --> 00:57:27,760
That's why when you go to fry 
foods, you don't want to throw 

1101
00:57:27,760 --> 00:57:32,640
the food in before the oil is 
above temperature or it's not 

1102
00:57:32,640 --> 00:57:34,320
going to fry properly. 
And so that's definitely 

1103
00:57:34,320 --> 00:57:37,720
something when you go to do your
Turkey, make sure that oil you 

1104
00:57:37,720 --> 00:57:41,600
know is truly at temp that the 
frying temperature you want 

1105
00:57:41,600 --> 00:57:44,160
before you add that Turkey. 
Yeah, for sure. 

1106
00:57:45,400 --> 00:57:47,960
Kind of going back to your 
expertise on sauces, I've had a 

1107
00:57:47,960 --> 00:57:52,920
hankering for some keto 
friendly, like Indian style 

1108
00:57:52,920 --> 00:57:55,920
food. 
What's a good keto friendly Thai

1109
00:57:55,920 --> 00:58:01,080
Curry sauce? 
Yeah, so how I would do it. 

1110
00:58:01,080 --> 00:58:04,560
Well, when you say keto though, 
are you use, So you're clearly 

1111
00:58:04,560 --> 00:58:09,640
you're still doing nuts, right? 
Not so much right now I'm not 

1112
00:58:09,640 --> 00:58:11,240
opposed to doing nuts, but yeah,
in general. 

1113
00:58:11,880 --> 00:58:12,800
OK. 
Yeah. 

1114
00:58:12,800 --> 00:58:15,560
So just making sure that I like 
because because I want to make 

1115
00:58:15,560 --> 00:58:17,680
sure certainly because these 
ingredients that I'm going to 

1116
00:58:17,680 --> 00:58:21,280
suggest are keto. 
But just, you know, give me, 

1117
00:58:21,400 --> 00:58:23,160
give me. 
People without nuts, if you can.

1118
00:58:23,640 --> 00:58:27,520
Yeah. 
So I would use coconut milk. 

1119
00:58:28,800 --> 00:58:31,960
OK, So that you know you're 
going to get a lot of fat from 

1120
00:58:31,960 --> 00:58:35,920
that, but I would use that to 
thicken the this, the peanut 

1121
00:58:35,920 --> 00:58:38,600
sauce. 
You might even experiment not 

1122
00:58:38,600 --> 00:58:42,720
using peanuts because a lot of 
people there's a fungus that 

1123
00:58:42,720 --> 00:58:45,240
grows on peanuts and that's 
typically what people get 

1124
00:58:45,240 --> 00:58:49,320
allergic to and sensitive to. 
And it's hard even when they're 

1125
00:58:49,320 --> 00:58:51,840
roasted, they still can be 
contaminated with it. 

1126
00:58:51,840 --> 00:58:59,160
And so like anyone that kind of 
has, I don't know, I feel like 

1127
00:58:59,160 --> 00:59:01,160
the two big things that we're 
going to see more and more of 

1128
00:59:01,160 --> 00:59:06,920
like kind of fungal issues and 
mold issues and people like 

1129
00:59:06,920 --> 00:59:08,960
these are the N and Lyme disease
as well. 

1130
00:59:08,960 --> 00:59:11,480
I think those three are we're 
going to see continue to 

1131
00:59:11,480 --> 00:59:14,720
increase and we have to be 
mindful particularly of the 

1132
00:59:14,720 --> 00:59:20,080
fungal stuff that what are the 
foods that contribute to it you 

1133
00:59:20,080 --> 00:59:24,440
know and sugar contributes to 
it, peanuts, the any anything 

1134
00:59:24,440 --> 00:59:28,120
that kind of supports fungal and
bacterial growth. 

1135
00:59:29,240 --> 00:59:32,560
But so I even like. 
So when I do, when I do like a 

1136
00:59:32,880 --> 00:59:35,680
peanut sauce, I sometimes won't 
even use peanuts. 

1137
00:59:35,680 --> 00:59:38,560
I'll use something else. 
I'll use like you could use 

1138
00:59:38,560 --> 00:59:41,800
tiger nuts, which are legume as 
well if you don't want to use a 

1139
00:59:41,800 --> 00:59:45,880
nut. 
But sometimes I'll use cashews, 

1140
00:59:45,880 --> 00:59:49,560
sometimes I'll use macadamia 
nuts, like you can mix it up and

1141
00:59:49,560 --> 00:59:53,760
it will still taste nutty, like 
it doesn't have to be peanuts to

1142
00:59:53,760 --> 00:59:56,200
still get that across. 
And then what I'll do is I'll 

1143
00:59:56,200 --> 00:59:59,560
I'll use coconut milk. 
I'll sometimes do instead of 

1144
00:59:59,560 --> 01:00:02,440
doing caramelized onions. 
I'll caramelize shallots to get 

1145
01:00:02,440 --> 01:00:05,120
that savory flavor in the 
peanuts, and it brings a 

1146
01:00:05,120 --> 01:00:09,000
sweetness with it. 
But I'll blend those into it, I 

1147
01:00:09,000 --> 01:00:13,040
will add. 
Coconut aminos, which I know 

1148
01:00:13,040 --> 01:00:16,880
some keto people still will use,
so that's good stuff, so I'll do

1149
01:00:16,880 --> 01:00:19,760
that to sweeten it instead of 
any sugar. 

1150
01:00:21,160 --> 01:00:24,680
I will also add, like I'll said,
I'll tend to add like a carrot 

1151
01:00:24,680 --> 01:00:27,440
to it as well, just because I 
find it thickens it up. 

1152
01:00:27,880 --> 01:00:32,880
Another thing you can do too is 
you can add like canned squash. 

1153
01:00:32,880 --> 01:00:35,160
You know something, anything, 
precooked squash or something 

1154
01:00:35,160 --> 01:00:38,000
like that to it. 
That will help to thicken it as 

1155
01:00:38,000 --> 01:00:40,120
well, because that's really all 
you're doing is you're with a 

1156
01:00:40,120 --> 01:00:44,120
peanut sauce, you're you're 
adding flavor, but then they're 

1157
01:00:44,120 --> 01:00:47,080
making it thick with, you know, 
they're using peanut oil or some

1158
01:00:47,080 --> 01:00:50,440
kind of, you know, vegetable oil
too to thicken it. 

1159
01:00:50,720 --> 01:00:54,320
And so you just want to get 
around that and use your own 

1160
01:00:54,320 --> 01:00:57,000
stuff. 
Because if you use coconut oil 

1161
01:00:57,000 --> 01:00:59,520
to thicken it, then that means 
if when you go to put it in your

1162
01:00:59,520 --> 01:01:03,680
refrigerator, it's going to 
harden and olive oil isn't the 

1163
01:01:03,680 --> 01:01:11,200
right flavor for it. 
So I tend to sometimes I'll add 

1164
01:01:11,200 --> 01:01:15,800
a little bit of sesame oil, but 
I'll use like toasted sesame 

1165
01:01:15,800 --> 01:01:17,160
oil. 
And toasted sesame oil is an 

1166
01:01:17,160 --> 01:01:21,040
interesting one because it has 
really nice flavor, but it's 

1167
01:01:21,040 --> 01:01:23,880
already been toasted right so 
it's already been cooked so you 

1168
01:01:23,880 --> 01:01:26,920
don't want to cook it more. 
And a lot of people use it in 

1169
01:01:26,920 --> 01:01:30,720
their when they're cooking, but 
I actually use it after I've 

1170
01:01:30,720 --> 01:01:33,640
cooked the food, so I'll just 
lightly put it over something. 

1171
01:01:34,360 --> 01:01:40,240
So I'll sometimes do that for 
for an oil I will use. 

1172
01:01:41,760 --> 01:01:44,960
I'll say I I used it like I 
said, I use like sometimes 

1173
01:01:44,960 --> 01:01:49,040
vegetables or caramelized 
onions, like I'll thicken things

1174
01:01:49,040 --> 01:01:50,840
like that. 
I'll use like butternut squash 

1175
01:01:50,840 --> 01:01:54,680
sometimes to thicken things. 
So I'll get around that kind of 

1176
01:01:56,160 --> 01:01:59,480
using peanut oils and things 
like that if I can that. 

1177
01:02:01,160 --> 01:02:02,760
Makes sense, man. 
I'm not to give that a shot. 

1178
01:02:02,800 --> 01:02:06,440
I'm kind of playing around like 
with this reverse diet, I'm 

1179
01:02:06,440 --> 01:02:10,400
having one refeed day a week and
I'll I'll allow myself some 

1180
01:02:10,640 --> 01:02:12,240
increased flexibility on that 
day. 

1181
01:02:12,240 --> 01:02:16,320
So about to try out some of 
these ideas of yours for sure. 

1182
01:02:16,320 --> 01:02:18,720
Well, you know my you know what 
my favorite sauce is? 

1183
01:02:19,520 --> 01:02:22,840
It's my favorite sauce is 
chimichurri. 

1184
01:02:22,840 --> 01:02:24,280
Are you familiar with that? 
Oh yeah. 

1185
01:02:24,280 --> 01:02:26,600
Oh yeah. 
Yeah, I love that one. 

1186
01:02:26,680 --> 01:02:27,840
I love that on. 
Lamb. 

1187
01:02:27,840 --> 01:02:30,920
I love that on lamb. 
Oh yeah, but you could. 

1188
01:02:30,920 --> 01:02:32,440
I mean, you should try it on 
everything. 

1189
01:02:32,440 --> 01:02:34,080
I mean, it's so good on steaks 
too. 

1190
01:02:34,080 --> 01:02:34,640
Or. 
How? 

1191
01:02:34,760 --> 01:02:38,480
How you making them? 
So basically I take I take 

1192
01:02:38,800 --> 01:02:42,440
parsley and then I you can use 
garlic too. 

1193
01:02:42,440 --> 01:02:45,800
You can even add shallots if you
want, but you just basically you

1194
01:02:45,800 --> 01:02:50,720
you mince up some herbs and I 
add some salt. 

1195
01:02:51,160 --> 01:02:54,480
I'll use sometimes some dried 
oregano with the fresh parsley 

1196
01:02:55,280 --> 01:02:59,640
and then you add a little bit of
either lemon zest or lemon 

1197
01:02:59,640 --> 01:03:01,720
juice. 
You can also use a little bit of

1198
01:03:01,720 --> 01:03:03,960
white vinegar. 
You just need something acidic 

1199
01:03:03,960 --> 01:03:07,640
basically and you blend it. 
You can even add a little bit of

1200
01:03:07,640 --> 01:03:10,360
chili flakes if you like stuff 
that's a little spicier. 

1201
01:03:11,600 --> 01:03:13,880
So Add all that. 
You blend it in either blender 

1202
01:03:13,880 --> 01:03:15,760
or food processor. 
I usually just use a food 

1203
01:03:15,760 --> 01:03:19,320
processor and then you put it 
all on a bowl and then you add 

1204
01:03:19,320 --> 01:03:22,120
the olive oil after the fact and
then you just kind of use a 

1205
01:03:22,120 --> 01:03:24,560
spoon to to to mix it all 
together. 

1206
01:03:24,560 --> 01:03:28,560
And so you get this kind of very
loose herby dressing or not 

1207
01:03:28,560 --> 01:03:31,840
dressing sauce, and it's just so
good, 'cause it's oily, but at 

1208
01:03:31,840 --> 01:03:35,800
the same time really flavorful. 
Manually, it's my favorite. 

1209
01:03:36,680 --> 01:03:38,600
That's my favorite. 
Hands down my favorite. 

1210
01:03:38,600 --> 01:03:41,760
I love it, love it, love it, 
love it so, and it's it's 

1211
01:03:41,760 --> 01:03:44,200
Argentinian or South American 
sauce. 

1212
01:03:44,200 --> 01:03:47,160
It's used a lot there, but it 
goes well on everything and it's

1213
01:03:47,160 --> 01:03:51,480
just so easy, so, so easy. 
And it's a great way to use 

1214
01:03:51,480 --> 01:03:55,200
olive oil too because you know 
there's kind of controversy of 

1215
01:03:55,200 --> 01:03:56,480
whether you can cook with it or 
not. 

1216
01:03:56,480 --> 01:04:00,560
Now everyone in Italy cooks with
it, of course, but some people 

1217
01:04:00,560 --> 01:04:03,320
say Oh no, you shouldn't. 
But I've, I've talked to people 

1218
01:04:03,320 --> 01:04:04,720
that have and I said no, you 
can. 

1219
01:04:04,720 --> 01:04:07,880
But I've also used cooked with 
it myself and sometimes found 

1220
01:04:08,360 --> 01:04:11,760
that it changes the taste. 
So I think it just depends on 

1221
01:04:11,760 --> 01:04:14,040
your desires. 
But what's beautiful about 

1222
01:04:14,040 --> 01:04:16,040
chimichurri is you're not 
cooking it. 

1223
01:04:16,040 --> 01:04:18,360
It's a sauce you're, you know, 
drizzling over the food after 

1224
01:04:18,360 --> 01:04:21,080
it's cooked. 
So it just, it's just optimized 

1225
01:04:21,080 --> 01:04:23,240
like all of us, So good that 
way, you know? 

1226
01:04:23,240 --> 01:04:25,720
That's why a lot of times when 
you're in Italy or Spain, like 

1227
01:04:25,720 --> 01:04:27,040
the olive oil is just on the 
table. 

1228
01:04:27,040 --> 01:04:29,600
You just drizzle everything with
it because it's the olive oil in

1229
01:04:29,600 --> 01:04:31,520
its own right. 
It's just, it's just so 

1230
01:04:31,520 --> 01:04:34,560
flavorful if it's done right. 
And it's virgin, you know? 

1231
01:04:36,360 --> 01:04:37,160
Yeah, quality. 
Yeah, I. 

1232
01:04:37,360 --> 01:04:42,200
Like that you'd be probably made
I I made something pretty tasty 

1233
01:04:42,200 --> 01:04:42,840
the other day. 
I've got. 

1234
01:04:42,880 --> 01:04:47,320
I went hunting and I had you 
know several, you know, venison 

1235
01:04:47,480 --> 01:04:52,520
roasts from that hunting trip 
and I got the from the 

1236
01:04:52,520 --> 01:04:55,880
hindquarters. 
I punctured it all over with a 

1237
01:04:55,880 --> 01:05:00,520
knife and I shoved garlic clove 
in each hole and then I seasoned

1238
01:05:00,520 --> 01:05:02,400
it with. 
I put some olive on their salt, 

1239
01:05:02,400 --> 01:05:04,880
let it come to room temp, and 
then I seasoned it with this 

1240
01:05:04,880 --> 01:05:07,800
like Rosemary spice blend. 
And then I wrapped the whole 

1241
01:05:07,800 --> 01:05:13,800
thing with the mesentery or the 
cow fat from the lamb that I had

1242
01:05:14,120 --> 01:05:16,800
slaughtered the week before. 
So the the fat that holds all 

1243
01:05:16,800 --> 01:05:19,920
the intestines and organs 
against the abdominal cavity. 

1244
01:05:20,280 --> 01:05:24,040
And I wrapped this very lean, 
you know, Venison's incredibly 

1245
01:05:24,040 --> 01:05:25,840
lean. 
So I wrapped it with that and 

1246
01:05:25,840 --> 01:05:29,400
then roasted it in the grill and
that was spectacular. 

1247
01:05:29,400 --> 01:05:31,240
Have you ever cooked with cow 
fat? 

1248
01:05:32,360 --> 01:05:36,120
No, but I well that's not true. 
Yes, I have there there's a 

1249
01:05:36,280 --> 01:05:38,920
there's a sausage I used to get 
in Portland OR that would have 

1250
01:05:38,920 --> 01:05:40,920
that over it and yes it's so 
good. 

1251
01:05:40,920 --> 01:05:44,720
I mean that's the way to do it 
right When when fats are lean or

1252
01:05:44,720 --> 01:05:49,120
sorry protein is lean you you do
you you're it's going to dry out

1253
01:05:49,120 --> 01:05:53,640
too fast unless you're like sous
video you know unless you cook a

1254
01:05:53,640 --> 01:05:54,840
sous video or something like 
that. 

1255
01:05:54,840 --> 01:05:57,360
But it's going to it's going to 
dry out if you do it any other 

1256
01:05:57,360 --> 01:05:59,600
way. 
That's why a lot of, you know a 

1257
01:05:59,600 --> 01:06:02,840
lot of times back in the day, I 
mean a lot of meat was eating, 

1258
01:06:03,080 --> 01:06:07,600
eating fairly raw. 
You know, you know cooking, 

1259
01:06:07,600 --> 01:06:11,560
cooking things particularly 
overcooking them you know, 

1260
01:06:11,560 --> 01:06:15,680
contributes to excessive 
histamines and it it changes the

1261
01:06:15,680 --> 01:06:17,520
protein. 
It's harder to digest. 

1262
01:06:17,960 --> 01:06:19,920
You know, I I don't I can't 
remember if I ever told you 

1263
01:06:19,920 --> 01:06:22,880
this, but I back in the day. 
So when I was personal chefing a

1264
01:06:22,880 --> 01:06:26,520
lot, I used to basic experiment 
on myself with all these diets 

1265
01:06:26,520 --> 01:06:28,720
because I would have to cook for
people and make sure I 

1266
01:06:28,720 --> 01:06:30,640
understood the diet so I could 
do them well. 

1267
01:06:31,320 --> 01:06:34,000
So I used to do all, I mean you 
you name the trend, I probably 

1268
01:06:34,000 --> 01:06:39,240
did it and but at one point I 
did raw or what it's called, I 

1269
01:06:39,240 --> 01:06:43,000
guess it's called raw primal, 
that's what it's called. 

1270
01:06:43,320 --> 01:06:46,160
And what it is, is you're 
eating, you're eating meat, 

1271
01:06:46,160 --> 01:06:48,680
you're eating any animal product
you want, but it's got to be 

1272
01:06:48,680 --> 01:06:51,720
raw. 
I have not gotten on the raw 

1273
01:06:51,880 --> 01:06:56,200
trend, but I have eating things 
that are much more rare than 

1274
01:06:56,200 --> 01:06:57,480
normal. 
Like what I've been doing here 

1275
01:06:57,480 --> 01:07:00,280
lately is I'll get like a pound 
of lamb or pound of ground beef 

1276
01:07:00,280 --> 01:07:05,080
or venison and I'll just sear it
on both sides, like just very, 

1277
01:07:05,080 --> 01:07:07,040
very briefly on a hot cast iron 
skillet. 

1278
01:07:07,040 --> 01:07:09,880
So I'm eating the middle of It's
pretty well raw, but I've really

1279
01:07:09,880 --> 01:07:13,200
enjoyed that. 
Yeah, yeah, that's that's close.

1280
01:07:13,200 --> 01:07:14,800
I mean we we were eating it 
fully raw. 

1281
01:07:14,800 --> 01:07:18,800
But yes that's that's that's 
kind of like the the the next 

1282
01:07:18,800 --> 01:07:21,640
best way to do it and it's far 
better than cooking it all the 

1283
01:07:21,640 --> 01:07:24,000
way through. 
But you'll probably find when 

1284
01:07:24,000 --> 01:07:25,640
you do that. 
At least I found when I did 

1285
01:07:25,640 --> 01:07:28,640
Primal. 
Raw Primal is that I didn't eat 

1286
01:07:28,640 --> 01:07:34,680
as much protein because I I was 
I was basically every bit that I

1287
01:07:34,680 --> 01:07:37,960
ate was completely accessible. 
So I was really I I, you know I 

1288
01:07:37,960 --> 01:07:40,320
wasn't it wasn't a truly a 
science experiment but I just 

1289
01:07:40,320 --> 01:07:46,400
noticed I ate less but felt more
full from what I ate and I 

1290
01:07:46,400 --> 01:07:51,240
noticed like I felt 
energetically just amazing. 

1291
01:07:51,800 --> 01:07:55,520
And I also everything about the 
digestive part from pooping to 

1292
01:07:55,520 --> 01:07:57,360
everything. 
Like it just was so clean. 

1293
01:07:57,360 --> 01:08:01,000
Like everything was perfect. 
And I did that for an entire 

1294
01:08:01,000 --> 01:08:04,160
month and I felt better than I 
ever have. 

1295
01:08:04,560 --> 01:08:07,640
But the biggest issue is that it
wasn't really sustainable 

1296
01:08:07,640 --> 01:08:09,800
because I had a new I had a one 
year old. 

1297
01:08:09,800 --> 01:08:12,440
It would be like me, you doing 
that right now basically is 

1298
01:08:12,440 --> 01:08:13,800
that's where I was at in my 
life. 

1299
01:08:14,600 --> 01:08:18,800
And, you know, you know, it's 
kind of, it's hard to eat one 

1300
01:08:18,800 --> 01:08:21,640
way and have your child eat a 
different way and you can't 

1301
01:08:21,640 --> 01:08:24,040
really, like you probably are 
facing this sometimes with your 

1302
01:08:24,040 --> 01:08:27,080
bodybuilding, Like when you're 
at a specific diet, it's hard to

1303
01:08:27,080 --> 01:08:30,479
go out to eat with people 
because you can't eat certain 

1304
01:08:30,479 --> 01:08:32,279
foods. 
You can't go to parties because 

1305
01:08:32,399 --> 01:08:36,279
you just, you know, it doesn't 
totally fit, you know, societal 

1306
01:08:36,279 --> 01:08:38,920
norms. 
And and that's kind of why we 

1307
01:08:38,920 --> 01:08:41,720
backed off of it because it was 
like, well, this is great. 

1308
01:08:41,720 --> 01:08:44,359
I feel great. 
But I'm not, I'm not fully 

1309
01:08:44,359 --> 01:08:46,760
getting to enjoy the norms of 
life. 

1310
01:08:46,960 --> 01:08:48,920
Yeah, totally. 
Yeah, yeah. 

1311
01:08:49,120 --> 01:08:51,680
I mean, if you're eating raw 
food, I would think that it's 

1312
01:08:51,680 --> 01:08:54,600
pretty imperative that you know 
where it's coming from too. 

1313
01:08:54,600 --> 01:08:58,200
Like like you don't know if you 
don't know how it's processed, 

1314
01:08:58,279 --> 01:09:01,399
like you, you run the risk of 
how it being processed 

1315
01:09:01,399 --> 01:09:03,399
contributing some form of 
foodborne illness. 

1316
01:09:03,399 --> 01:09:06,439
So I don't typically do that 
with food that I would just pick

1317
01:09:06,439 --> 01:09:08,760
up from anywhere. 
But but yeah, it is interesting 

1318
01:09:08,760 --> 01:09:12,720
how the degree of cooking 
changes a nutrient breakdown and

1319
01:09:12,720 --> 01:09:16,040
absorption in the body. 
So fascinating stuff, man. 

1320
01:09:16,640 --> 01:09:18,680
Yeah it really is. 
I mean that that's the one 

1321
01:09:18,720 --> 01:09:22,840
that's kind of the cool thing 
too about with you know freeze 

1322
01:09:22,840 --> 01:09:26,880
dried organ meats is that like 
with with pluck even it's it's 

1323
01:09:26,880 --> 01:09:28,960
raw when it when it gets 
processed. 

1324
01:09:28,960 --> 01:09:32,520
So what they do is very similar 
to sushi is like they they 

1325
01:09:32,520 --> 01:09:38,200
process the animal they 
immediately freeze the organs in

1326
01:09:38,200 --> 01:09:40,760
14 days. 
I think it is is that kills any 

1327
01:09:40,760 --> 01:09:46,279
kind of anything that might be 
in it and then they they then 

1328
01:09:46,279 --> 01:09:49,720
process the organs they unfreeze
them and process them to uniform

1329
01:09:49,720 --> 01:09:51,040
size and then they freeze dry 
them. 

1330
01:09:51,760 --> 01:09:56,480
So it's it's really is it's like
it's just that's the way that's 

1331
01:09:56,480 --> 01:09:58,880
that's going to be the most 
nutrient dense you can get it 

1332
01:09:58,960 --> 01:10:02,080
and and then you know and then 
you can add it to your food you 

1333
01:10:02,080 --> 01:10:04,680
can cook with it you can add it 
as a finishing salt. 

1334
01:10:04,680 --> 01:10:05,800
What do you do with it from 
there? 

1335
01:10:05,800 --> 01:10:09,800
It's up to you. 
But I'm just I'm just such a as 

1336
01:10:09,800 --> 01:10:10,960
we've been talking about this 
whole time. 

1337
01:10:10,960 --> 01:10:13,480
I'm just such a fan of like you 
know really being mindful about 

1338
01:10:13,480 --> 01:10:16,200
what we put in our mouths that 
you know like we were talking 

1339
01:10:16,200 --> 01:10:19,400
about with kids that they they 
start to exert a certain amount 

1340
01:10:19,400 --> 01:10:22,440
of control and that's where it 
starts is what what they get to 

1341
01:10:22,440 --> 01:10:25,360
put into their mouth. 
But we have to you know I think 

1342
01:10:25,360 --> 01:10:29,880
as adults we got to use our our 
innate intelligence to to kind 

1343
01:10:29,880 --> 01:10:32,680
of be mindful of like you know 
when when this doesn't work then

1344
01:10:32,680 --> 01:10:37,400
I should really stick to that. 
And I know that for me the junk 

1345
01:10:37,400 --> 01:10:40,400
foods bringing them home, eating
them that don't it just doesn't 

1346
01:10:40,400 --> 01:10:41,960
work. 
Like it doesn't, it doesn't make

1347
01:10:41,960 --> 01:10:45,880
me feel good and I know better. 
And so now I don't need them, 

1348
01:10:46,120 --> 01:10:48,640
you know, and I and I'm much 
more mindful about what I put in

1349
01:10:48,640 --> 01:10:51,200
my mouth. 
And I I hope that we all 

1350
01:10:51,200 --> 01:10:53,880
progress that place because if 
we don't, we're just going to 

1351
01:10:53,880 --> 01:10:57,000
continue on this cycle of, you 
know, chronic disease and 

1352
01:10:57,000 --> 01:11:00,360
letting corporations kind of 
like and pharmaceutical 

1353
01:11:00,360 --> 01:11:02,360
companies kind of dictate our 
journeys. 

1354
01:11:02,360 --> 01:11:04,360
And it's not. 
That's not very high quality of 

1355
01:11:04,360 --> 01:11:06,240
life. 
Yeah, no, I 100% agree, man. 

1356
01:11:06,240 --> 01:11:08,240
We are most definitely speaking 
the same language. 

1357
01:11:08,320 --> 01:11:10,520
I love what you're doing. 
I love the product that you've 

1358
01:11:10,520 --> 01:11:13,200
made available to us. 
This whole conversation has been

1359
01:11:13,200 --> 01:11:14,640
great. 
It's made me hungry. 

1360
01:11:15,200 --> 01:11:17,840
You can rest assured that when I
go home for dinner tonight, I'm 

1361
01:11:17,840 --> 01:11:23,040
gonna cook up my nearly raw 
seared venison and it's gonna be

1362
01:11:23,040 --> 01:11:25,720
seasoned with your pluck, 
all-purpose blend. 

1363
01:11:25,760 --> 01:11:27,920
You can you can rest easy 
knowing that's gonna be the 

1364
01:11:27,920 --> 01:11:29,880
case. 
Love it. 

1365
01:11:29,920 --> 01:11:31,320
Yeah. 
Thank you Robert. 

1366
01:11:31,320 --> 01:11:35,360
So appreciate you and and what 
you do and how you spread your 

1367
01:11:35,680 --> 01:11:39,600
your you message in your talents
to the world. 

1368
01:11:39,600 --> 01:11:41,320
So thank you for modeling all 
that. 

1369
01:11:41,480 --> 01:11:42,840
Appreciate it, man. 
Appreciate it. 

1370
01:11:42,880 --> 01:11:44,400
Where do people go to find out 
more about you? 

1371
01:11:44,400 --> 01:11:47,800
Get some pluck seasoning and 
improve their health and flavor.

1372
01:11:48,920 --> 01:11:51,760
Yeah, you can find us on an 
Amazon if you want to simply go 

1373
01:11:51,760 --> 01:11:53,240
there. 
And you can also find us at 

1374
01:11:53,240 --> 01:11:57,320
eatluck.com. 
And we got lots of exciting 

1375
01:11:57,320 --> 01:12:00,400
changes coming in the new year. 
We just had larger bags 

1376
01:12:00,400 --> 01:12:04,520
available now, so you get more 
and you Payless in the long run.

1377
01:12:04,520 --> 01:12:08,480
And we got some fun stuff coming
in 2024. 

1378
01:12:08,480 --> 01:12:13,080
And maybe, if we're lucky, 
Robert's going to make a savory 

1379
01:12:13,080 --> 01:12:17,200
keto keto brick bar, right? 
That is potentially in the 

1380
01:12:17,200 --> 01:12:18,880
pipeline. 
Man, I don't want to don't want 

1381
01:12:18,880 --> 01:12:22,040
to make any promises yet, but I 
am working on something for 

1382
01:12:22,080 --> 01:12:23,480
sure. 
Everyone should know. 

1383
01:12:23,480 --> 01:12:27,200
I only said that because I want 
you to encourage him to make a 

1384
01:12:27,200 --> 01:12:29,680
save. 
I want everyone to e-mail Robert

1385
01:12:29,680 --> 01:12:32,920
or message and say, yeah, yeah, 
let's make a savory keto brick, 

1386
01:12:32,920 --> 01:12:35,360
you know, So I'm trying to push.
Push the scales. 

1387
01:12:35,880 --> 01:12:38,560
I made some samples and I've 
I've got a few prototypes and 

1388
01:12:38,560 --> 01:12:41,760
I've been playing around with it
and it's like man, I I it's hard

1389
01:12:41,760 --> 01:12:45,680
for me to make you know sample 
keto bricks that I'm 

1390
01:12:45,680 --> 01:12:48,720
experimenting with when I'm in a
prep because I've got to like 

1391
01:12:48,720 --> 01:12:52,080
change all the macros up for 
like a very small, you know, 

1392
01:12:52,120 --> 01:12:55,120
bite sized portion. 
But now the competitions are 

1393
01:12:55,120 --> 01:12:57,280
over I'll be able to come out 
with some new formulas. 

1394
01:12:57,280 --> 01:12:59,920
So definitely get ready to get 
some exciting things in 2024. 

1395
01:12:59,920 --> 01:13:02,480
Plan for the bricks for sure. 
Nice. 

1396
01:13:03,080 --> 01:13:04,760
I'm excited. 
Well, awesome, man. 

1397
01:13:04,800 --> 01:13:06,360
Keep killing and keep doing what
you're doing. 

1398
01:13:06,680 --> 01:13:09,000
Keep eating healthy and making 
it accessible for others. 

1399
01:13:09,000 --> 01:13:11,400
And if there's ever anything I 
could do for you, man, you know 

1400
01:13:11,400 --> 01:13:14,800
how to get a hold of me. 
I do, and I very appreciate you 

1401
01:13:14,800 --> 01:13:16,920
and it's very mutual. 
Awesome brother. 

1402
01:13:16,920 --> 01:13:19,280
Well, until next time, man. 
Take care and happy holidays to 

1403
01:13:19,280 --> 01:13:20,760
you. 
You as well.