B (3:38)

It's. It's so mutual. I mean, I know we were just talking about it before the cameras rolled, but like, your journey while challenging. Right. Yeah. You probably don't want to repeat it, but it's created such beauty and bounty and most importantly, value. And I think about that all the time. Why am I on this planet and what value am I bringing? Because I just feel like, particularly in this today and age with the. There's so many talking heads. There's so much just noise.

A (4:14)

Yeah.

B (4:15)

That I'm looking for authenticity, integrity, accountability and, and true value. Like just, just, Just transparent value. Yeah. You know, and I believe that's absolutely what you represent as well.

A (4:28)

When you become God, first you find that. That. And you live that way. Like, you're talking. The people that you meet, they just kind of fall into your lap.

B (4:38)

Yeah, absolutely. I, When I. So I moved to Boston just a couple years ago, as you know, and I drove from the west coast all the way to the east coast. And man, like, if anyone out there doesn't think there's, there's. There's problems. Like. And I don't mean like, people are the problem. I'm saying, like, we only know what we know. Right. So you can't, you can't ding someone for not knowing.

A (5:02)

Yeah.

B (5:03)

It's just we only know what we know, what we're exposed to, what experiences we have, what contrasts. Right, Right. But I saw things like I, I would go into some towns and there would be nothing open except fast food.

A (5:15)

Yeah.

B (5:15)

When I got there. And you know, or I go into some grocery stores and then it's just, it's just all like Hostess products and no fresh food. And you're just like, well, of course people are looking sick. Of course people are Addicted to these foods, of course they're not comfortable in their bodies. It's like, what do we expect? So there's a problem. And so I, I, I really, anyone out there that's like, oh, tries to, to kind of push that under the rug. I'm just like, dude, you're not helping anyone. No, we got to be honest with ourselves. Like, the system is broken.

A (5:47)

There's a harsh reality out there that a lot of us never see, you know, And I don't, you know, my story. I don't take anything for granted because I have been at the lowest of the low, so I get it. But some people haven't. And even after that, you still have your days where you forget. I remember quickly. But it's important that the message is conveyed. And I appreciate you, you bringing it up and making it clear to people. This is not a lecture. It's not coming down to people. It's an awareness call to just, you know, ease up a little bit and understand there's, there's some messed up things out there. And, you know, absolutely.

B (6:20)

I mean, like, I, I think even back to kind of the linchpin for me of what moves me towards rethinking health. So I was just out of college. I, I was an actor then. And so I had, I had booked this, it's called the Williamstown Theater Festival in Massachusetts. It was pretty well known theater festival. And I flew from California to Massachusetts. Didn't know anyone. And I was there a week and I started experiencing this extreme pain. And I didn't know what was going. I thought it would, maybe it was an appendicitis, right. But I was crumpled in the corner and my roommate slash new friend was like, dude, I think something's wrong. Like, you've been here an hour, like you need to go to the hospital. And I was like, I was so scared. I was like, I don't. Okay. I just, I think I was in so much pain at that point. I was like, yeah, just, I'll do whatever you tell me, right? We get there, they still don't know what it is, but they give me, they, they give me, you know, something for the pain. And it turned out I had a kidney stone.

A (7:22)

Ah.

B (7:23)

And so I pass it. And luckily after I passed it, the first person I saw the doctor, I said, so how do I make sure I never have the skin? Cause that was the most pain I've ever felt. And he was like, he said something really important to my journey. He said, well, what have you been eating and drinking had he not said those simple words, I would not have connected that. The food I eat affects my health. And I was in my early 20s. But how many people do you know that are in their 30s, 40s, 50s, that still don't get that what you eat affects your health? Yeah, it seems so simple, but it's like, it's this. People still don't connect that.

A (8:04)

You know, I give the same spiel over and over, but I'm going to give it to you. When I look and I structure things for people, especially like the bodybuilders I used to train, I would, I would explain to them, look, we take your diet, we take your training, and then we take your supplements. And for them it was steroids, but your supplements are your extras, right? To get you over the hump. And I said, Look, 75 to 80% of this is diet. It is. And of course you got to work out hard, of course you got to train hard for the physique, but if you cannot outwork a dog diet, you just can't do it. You can have a, a very strong diet and not work out a ton, which I do not recommend, by the way. But I'm saying you could still be in pretty good, you know, decent condition. Of course you want to work out. It's important. But if you work out a lot and you eat like crap internally, you're done. Your blood panel is going to show it, right? It's the diet's everything. It really is. The supplements and all that's like 3 to 5%. It is. It'll just get you over the hump and it'll supplement extra things that you need, you know, and everything like that, but diet, diet, diet, diet, diet.

B (9:13)

Well, I know, like you, I mean, I know you talk about this a lot like peptides, right? Yeah, like, peptides are pretty amazing. Yeah, they're. They're revolutionary. They're potentially the future of health. But everyone I talk to and I. And I have to imagine you're on the same. You're basically saying this too, is it almost doesn't matter what newfangled biohack we have, because there's still the necessity to hit the foundations. Sleep, nutritious food, movement, stress level checks. Right. So those four pillars never change. And to me, that's the ancestral part.

A (9:51)

Yeah.

B (9:51)

Like, we cannot take the ancestral out of the. The modern tech or the biohack. We. You can't remove them. They're not separate, dude.

A (10:00)

I can give you every fancy technology, every peptide, every supplement, every steroid. I don't care what it is. But if you are not taking care of what you need to take care of, like what you just said, none of it's going to work if you're not hormonally optimized, if you're not mentally optimized. See, I'm doing a lot of mind body connection because it requires both. And if you don't have both, if you're off in your mind or if you're off internally, you will never be right. And it takes a large group of things, but there are key, are components to that. And that's like with what you do and, and what we're going to get into is the diet part makes such a big difference because I would, I would argue that stress and diet will have the most positive or negative effect. Right? Because if you have those two things going on, and that's where I'm talking about like the neural side and then the physical side, you think about it and think about what those do and the harm they cause. See, I spent so much time focusing on the nutrition side and, and the, the weightlifting side, but forgot about the neuro side and how much it goes together. But man, we need specialists in both. And then somebody like me that'll say, hey, put it together and bring us all together to do it. But that's what you do, and that's what I love about what you do because you do something so unique that nobody's ever done or looked at. But I think that we should. First let's explain what it is you have, but then let us discuss like organ meats and benefits of animal fats and you know, these stigmas that have been put on them and these misleading information over the years. Because you, you know, kind of where I'm coming from and I want your side of it.

B (11:38)

For my money, those foundations that we just identified are really key. And, and I think that we are, we're trapped in kind of a modern phenomena where we're really the only species in the world that looks to someone else to tell us what to eat. Right. And that's kind of humbling.

A (11:57)

That's a good point.

B (11:58)

Right away. But if you think about there's over 9 million species on this planet, so clearly we did know we're not so, you know, unique that it's like, oh, we're the only, it's like, no, no, no, we did know. Yeah, but we're just in a state. This modern life, these Franken foods, this, this whatever marketing machine we're trapped in, lobbyists all that stuff is just confusing us. And so what I recognize is in my 20 plus years of working with celebrities and working with food and supporting people to eat real food is I was noticing that they were doing what they thought was all the right stuff, organic, whatever was the trend. They all thought they were doing the right stuff. And then they still were nutrient deficient or there were still health issues, or they were still struggling. And I was like, what is going on? Like, this is not good. And then you're hearing how like the agricultural systems are broken and the, the topsoil and, and the food coming out every decade is less nutrient density. You're, you're learning all these things of like, oh, yeah, and then the stressors of life are also hurting us because you can't absorb as much when you're stressed out. And there's so many different factors. Right. And so I was like, okay, this needs to like, let's just bottom, bottom line this. Like, what is the most nutrient dense food? Not what we think is the most nutrient dense food, but what really is.

A (13:20)

Yeah.

B (13:21)

And so I just started doing the research. I'm like, okay, organ meats popping up every single time. Liver is always at the top.

A (13:28)

Yeah.

B (13:29)

And you're even above beef, even above salmon, even. You name it. It's just, it's, it, it's always like they'll have like every mineral and vitamin they're checking. Liver is the only one that checks off every single box. The other ones might have some of something, but none of something else. But liver checks every box. So you're like, okay, that's interesting. But then we have these hurdles. Like people, whether they've had them or not, they think they're gross, they're icked out. Which I get, I get if you're not familiar with something or I think even organs kind of make you think of your own mortality a little bit.

A (14:02)

Right.

B (14:02)

So it's just, there's just this vibe that it's like, ah, rather not. Right. So, so there you have that and then you have that because they're not plentiful because they're not always on the dinner table. We just have lost the culinary knowledge of like how to cook them. Because, because here's, here's. I'll just give people value right now around liver. It's at its most flavorful when it's raw.

A (14:26)

Really.

B (14:27)

It is the best when it's raw. It gets stronger the longer and the more you cook it. So right there, that tells you that most people that are grossed out by it because they were forced to eat, like, liver and onions. It's because it was overcooked. It's a texture and a flavor. So. And it gets stronger and chalkier and just kind of gross, you know, the longer it cooks. So if you want to sample it first, try it raw. And then when you go to cook it, cook it when it's still pink, you don't. Don't wait for it to be gray. And because we have to remember when you cook something, there's residual heat so that you don't want to cook it all the way. And this goes for anything, muscle meat, anything. You don't want to ever cook it all the way in the pan, because the minute you pull the pan off the stove, it's still cooking. Even when you put it on your plate, it's still cooking. So you always want to pull back a little bit. You'll just. You'll like the food better. It will be more juicy. It's just way better. Right? And here's another tip is a lot of people always just throw salt all over the muscle, the meat, you know, like the steak. But what does salt do to meat? Pulls out moisture, right? So really what you want to do is you want to put the salt on the fat and not put it on the muscle meat, and you'll have juicier steaks.

A (15:41)

Yeah.

B (15:41)

And even better is you take the steak, you put the salt. Just. Just use a little salt on the fat, and then you compound some butter. So, and I like to use pluck in it. Yeah, yeah. So I put pluck in the butter, and then you put a slab of butter on it after it's been cooked and let that butter with the pluck just melt right over the steak. It's. It's the best steak you'll ever have, man. The best, dude. But so. So going back to it, so I recognize organ meats were the most nutri dense. So I was like, okay, how do I solve this? Because the reality is I'm a father now. And that's really what upped the Annie for me is like, when I became a father was like, okay, no more games. Like, it's about my kids now, and that's bigger than me. And it's like, I'm not messing around. Like, how do I get these nutrients in them? But I don't want to fight. Right? I'm at the end. We all. I mean, come on. Anyone that's a paranoid, just in general, we all, like, life is hard enough. Like, I don't want to fight in the kitchen, I don't want to make something and then have someone say, well, I'm not eating that. It's like, you're eating it, you're eating it, and you're eating it right now. No, but, but I didn't want to fight. And so I was like, how do I, how do I solve this? And I just have always been, as a chef, I've never been. Like, I'm not into watching chef culture. Like, I like studying cookbooks and I like learning about how people do things, but I'm not into the whole, like, celebrity chef thing. I don't find that interesting. And I'm not interested in just doing things the way that they've historically been done. I'm interested in how do I do it. Where you'll eat it, where it's flavorful but not sacrificing health. Right. I've always, that's always how I've been kind of slanted. And so that's how I looked at the problem. And I was like, okay, wait, we already have freeze dried powdered organ meats, because they're showing up in capsules. And we already have dried herbs, onion, garlic. And when you make a pate, that is what you're doing. You're combining the organs with these other flavors to offset the taste. So I was like, why don't I make a dry pate? And that's so that it just kind of steamrolled from there. And then I tried it and I was like, oh, wait a second. If I take the organs. And so pluck is essentially this is what it became. But I start out just doing liver, but then it became liver, heart, kidney, spleen, pancreas, freeze dried and powdered, a hundred percent grass fed, all the quality. So now you don't have to worry about sourcing. And. And I combine it with salt, organic spices and herbs. And now that flavor, because it does bring a lot of flavor. But then also that micro dosing of that health is as easy as just salt in your food. Yeah. And suddenly it's like there's no fight. There's no kind of like, I don't know how to cook this. I'm, you know, there's no unfamiliarity. It's like we all season our food. So there could be any, anything going on in the world out there. Emotionally, you could be going through heartbreak, but you're still going to season your food. Yeah. You know, so there's no new habit, there's no hurdle there. But here's the piece that I've only recently learned that. I'm just like, this is why I'm in it. So we're talking about, you know, you're talking about your journey, I'm talking about mine. And, and these journeys are really important to who we are now and the value we try to bring. Right, Right. But how do you pass on that with the. Say if you have kids, you're not going to pass it on by the supplements you take in the corner of your kitchen all alone, just popping your pills, drink your. And then move on. We pass these on by talking about them. Right. Why are we doing this? How is it affecting our body? Right. It's gotta be a discussion. That's how you pass. Your kids are not only looking at what you do, but they're also looking at how you talk. They're looking at the, the connection, the. The. The interaction you have with them. That's what's truly moving their needle, and that's what's helping them develop. Right. Well, the power of pluck is because really, how are people eating organs right now? They're eating. They're either eating them every once in a while because they're a hunter or something like that. They're eating maybe like once a month, maybe only three times a year, you know? Right. Or not at all. Or they're taking a capsule. So when you're taking a capsule, it's usually isolated event. Right. But pluck brings it to the kitchen table, to the dinner table. Now it's like, hey, little Johnny, put it on your plate. Oh, that's so good, papa.

A (19:56)

Yeah.

B (19:57)

You know, it's like. That's really good. What is that? Oh, well, that's. That's something that's giving you, like, these vitamins. And it's this ancestral thing. It's how our. This body we're in, you know, and suddenly we're not talking about it. And now the kids will carry it with them. Yeah. And that's what we need. That's how we create change, I believe.

A (20:12)

Oh, yeah.

B (20:13)

It's got to be passed down, making.

A (20:15)

It accessible and making it like something that's desirable. You know, I. Because you're right. I've always been that way with a lot. A lot of the foods that I can't live without now. I spent decades not eating them because I thought I didn't like them, didn't even try them. You know how long it took me to start eating avocados? And now I cannot go a day without them.

B (20:34)

Yeah.

A (20:35)

And I battled with my wife about it, and I Battled with the salmon and all these things that are now my favorite foods, I wouldn't touch. Now, some of that was fear of fat, you know, but even peanut butter, like, I wouldn't touch it for, I don't know, 25, 26 years unless it had jelly. And now there's just spoons flying around of it everywhere. You know what I mean? So you're right. So for you to overcome something because you're, you know, I, too, and the older I've gotten now, and I. I always eat ancestral beef blends. So, like, I do force in nature because they have that really nice.

B (21:09)

They do a great job.

A (21:09)

Yeah. With the liver and the heart, they add into their. Their elk and their beef and their. Their venison. So you can get it all right. And the bison. So that's a. And you. It tastes better, actually. But for you to do it that way, because it is. Yeah. It doesn't sound great, you know, to say, I want to eat liver or heart or. And then you talk about eating raw liver, and I'm like, oh, you know.

B (21:31)

Well, and it's in ground meat. So you go, you're only getting it when you're eating the ground meat. You have a steak, you're not getting it.

A (21:36)

No, no.

B (21:37)

But here's something that's. I'm so glad you brought up force nature, because that's a great product. They're a great brand. This is a. What I'm about to say is no judgment around them because I love them and I use them. Yeah. But it's more about people's perceptions of what they're getting. So one of the questions we get asked all the time, and I'm sure even people listening to this right now are like, well, but how much organ meat am I really getting?

A (21:57)

Exactly.

B (21:58)

Right. Yeah. So I'm always like, okay, well, let's ask a couple questions. So first one, how much you getting right now? Well, I don't need Oregon. Okay. So right there, just by using this, you're going to have getting something you weren't. That's important. Very. And then I'm like, when you take a raw organ 100 organ and you freeze dry, it. It goes down about 21%. So that water weight loss is. Is significant. Yeah. And then you're now powdering that so it's even more concentrated now. Right. So we're putting currently 17% organ in. And people are like, well, that doesn't seem like a lot. Well, guess how much organ meat is in that ancestral blend.

A (22:34)

Four.

B (22:34)

Yeah, it's three or four, like four to seven, depending on which one.

A (22:37)

Not a lot.

B (22:37)

It's not a lot.

A (22:39)

So.

B (22:39)

And it's because you don't need a lot. Right. Like I always talk about, like, imagine if, okay, you're a hunter back in the day. Because we, what, what's really important about when we talk about ancestral eating is we have to remember like this body is Homo sapien, right. This is like a 300, 000 plus.

A (22:56)

Year old body, right?

B (22:57)

Right. Biologically, yeah. So that means the communication pathways are also developed that time frame. The food we're currently eating is what, 7,500 years? Maybe not even that.

A (23:09)

Probably not.

B (23:10)

Right.

A (23:10)

The way it is now, who knows?

B (23:12)

Who knows? But it's like it's like 300,000 years to 75, whatever. Right. So it's like they don't even compare. It's like a speck compared to grounding life force. Right. And so the way I always look at it is like, hey, first of all, this body wasn't developed to be swallowing these nutrients.

A (23:33)

No.

B (23:34)

There we, we lose a communication pathway when we swallow things. And I always use salt as an example. Let's first say this. If I put it, give you a salt tablet, you swallow it, you have no communication. There's no reaction. Thirty minutes later you're like, wait, why do I feel so bloated? Oh yeah, that's right. I took a salt, I probably got too much. Right. So it's a delayed response. But if I put salt on your tongue, there's immediate, immediate communication. And most, most people will say like, oh, it tastes really good. Right?

A (24:00)

Yeah.

B (24:00)

How's it taste the second time? Yeah, it's okay. Third time? Oh, no. Fourth time? No, no. It's literally doesn't taste the same. Like your body's rejecting it. Right, Right. That is a, that's called a neuro lingual response. That is an absolute communication pattern. We get that in so many different ways. Like if you're trying to lift something that's heavy, there's a communication that happens. What happens to your grip if it's too heavy for your body?

A (24:24)

Loosening your grip?

B (24:25)

So that's your body communicating. I can't lift this.

A (24:28)

Right.

B (24:29)

It's protecting itself. Same thing happens with our, with our tastes really. And back in the day, what was the communication that was happening? It was really two main things and they were very intense. One was, is this food going to nourish me or is it going to kill me? And they didn't have labels obviously. So like it really Was life or death. Like, you eat the wrong mushroom, you're dead.

A (24:47)

Right.

B (24:48)

You know, you eat the, you're forging, you grab the wrong thing because you don't know you're dead. Right. Or you're severely sick, whatever. Right. Something's gonna happen. So it was that communication pathway is crucial to getting us to where we are now. And most of us are disregarding that. We're just bypassing and dis. Just not even thinking about the fact that eating mindfully, eating slow enough, eating your food, chewing it, like, these are really crucial communication pathways to getting closer to. What we identified earlier is that we're looking to other people. We're outsourcing our nutrition, our health. The only way to get back to what we probably innately already know is you gotta eat your food.

A (25:32)

Yeah.

B (25:32)

And so that's why I'm trying to bring it back. Yes. You can take it as capsules. And if you are and it's working, great, keep it up. Because I'm, I'm. My, my, my kind of pinnacle is eat organs, I believe. It's not just organs. It's nose to tail. Like, eat the whole animal. Right. And it's not just liver. Just eat, Eat as much of the animal as you can. If you're already doing that, you are ahead of everybody. If you're doing it in capsules and it's working for you, great. But if it's not working for you and you're recognizing that, maybe you feel nauseous when you do it or you're just. It's not consistent. Like, then I'm like, dude, just duplicate, like get it in your diet. Because is the miracle. It's a miracle. It's a miraculous food. Like, things just disappear. Like health issues, skin issues, sleep issues for infertility issues. They just start to like, resolve.

A (26:24)

It's everything. And ideally you would use pluck with the meat and do it together. And then you could really maximize what you were taking in, which is what I've been able to do since I met you. Because I didn't even know what it was until I got introduced to it. And you know, I spent so long not even eating these foods that being a nutritionist and understanding what we're talking about, yet having the fear in my head of eating them because of the low fat. And I've talked to you about this.

B (26:53)

Before, but on cholesterol, right? Because they have cholesterol.

A (26:56)

And that wasn't even my fear. It was the, because of like having an eating disorder. It was the fear of Getting fat from eating fat. And that's just like you said, these correlations of words. And even though I'm a 15 year educated nutritionist and I put people on fat diets, I had myself convinced that I couldn't do it. And then when I finally did, my whole world changed. Like, what you're talking about. So much more ability to focus skin. Like, my mom was just here and she said to me, what did you do? Like, what did you go and do and have done? And I was like, what are you talking about?

B (27:29)

Yeah, your skin is radiant.

A (27:30)

Thank you.

B (27:31)

It looks really clean and clear.

A (27:32)

I would, I mean, yeah, I use some good skin care and things that I'm, you know, thankful that I am able to have. But it's been the diet.

B (27:39)

Yeah, it's inside out. Yeah. Too. It's, it's the.

A (27:41)

I mean, I have animal fats and protein not only every day in meats and stuff like that, but even my protein powders that I customize, they're all pretty much. I have a little bit of way. But they're generally like beef protein, isolate beef collagen. It's all around animal fats. And dude, I do half a pound to 12 ounces of like good lean ground pork or ground meat every day. And then having pluck is an addition which I now use. So when we use pluck, just what, what is the extra that we're getting? Like, what get into what that's actually gonna do health wise and how much extra nutrition that we're actually taking in with that. Because, you know, you think of a seasoning, you don't really think of getting much from it other than flavor.

B (28:32)

Well, and really, that is what seasonings have been like. Yeah, we're redefining what seasonings could be. We're making it a functional seasoning. Most seasonings. What's the first ingredient? Salt.

A (28:41)

Salt. Yeah.

B (28:42)

So really, if you think about. Salt's very cheap. So what they're selling you is salt with some seasoning. Our first ingredient is onion. Our second ingredient is all. Is organ meat. And I think salt, depending on the skew, is third or fourth. So what we're selling you is flavor with some salt. It's a very different profile. And, and really, if you think about it. So Dr. Bill Schindler, he wrote a book called Eat like a Human. He's a. He's an archaeologist. He's specifically now focused on food archaeology. But he talks about how back in the, the day, you know, this is before we had fire. So we were foragers originally. And so when you were forging, you were, you were trying to basically forage all day to get enough nutrients to sustain your body. But we had smaller brains in and we had bigger digestive process so we could digest that stuff easier. Right. Then we became scavengers. So we weren't predators yet, but we came to the animal that was dead. We did get some meat. Still, the body didn't change much. And that's really important because I think people are all about muscle meat right now. And I'm like. But historically or ancestrally, we didn't change much when we got the muscle meat. It was when we got, when we became a predator. We got three things that we historically had not gotten. And one was blood, organs and fat. And that was like, I equate that to like when you go to like a Convenience Store, 7 11, they always have those bottles of like emergency or whatever, and they're like, just shoot this and you feel super power. Like that's what I equate it to is like, it's like our body's got this power packed, nutrient dense food that it had never gotten before in that way. And then what happened is our brains got bigger, our guts got smaller, and, and then eventually we got fire and eventually we got this homo sapien body, but it took that. So when I think about what is, what are organ meats really providing? There's two ways we can look at this. So one is, okay, think about how does your body feel when you eat these foods? Because I think that that kind of feeling, it is really important. And because it's something that a lot of us aren't doing much is, is we're, we're following what someone tells us to do or we're following the diet we think we're supposed to be eating, but we're not listening to the. Probably the one entity that is the most important thing in your life that's not gonna lie to you, that's gonna tell you whether it's working or not. And that's your body. You gotta be listening to your body.

A (31:09)

Yeah.

B (31:09)

And it's got to trump the head.

A (31:11)

I know, right?

B (31:13)

So that's. I want you to feel like when you're eating, let's say, I don't know, something Franken food like, like Hostess Twinkie. How does your body feel when you eat that? It really does. Like, if we're really honest with it feels like. And it's like you can feel like the, the, the fats, they're using the oil. Like it Just doesn't. Right. And in a sense, you can even almost feel the inflammation happen. You can feel your body kind of tensing up. Yeah. And I think what it's doing is these foods, when we eat certain foods, it's basically. It's almost like that, is this gonna make my body, Is this gonna nourish me or is it gonna kill me? Right. It's a form of killing. It's almost like this food is creating danger. Right, right. So my body is not responding. It's rejecting whatever it is. Right. Then now think about what, what does your body feel like when you eat an egg or when you have bone broth or when you have just a basic whole food? It feels pretty good. Yeah, it feels pretty clean. Right. Like you don't feel foggy headed, you don't feel inflamed, you just kind of feel good. Yep, that's safe. That's safety.

A (32:22)

I mean, I just had a thousand calorie meal and you hear that and you think that, and you'd be like, oh, wow. I mean, you don't feel like light as could be in a million bucks. And it's all heavy fats, avocados, whole eggs. I mean, basically it was all of that. And I mean, I feel like, wow, like the whole world's opened up for me.

B (32:41)

But it's all real.

A (32:42)

It's all real. 100%.

B (32:43)

That's real key, Right?

A (32:45)

Yeah.

B (32:45)

And so when we think about, okay, what are organ meats bringing the table the best, the kind of easiest way. And I know you could probably go into more of the science. I'm not a real. I don't. I'm not a science. I'm a chef. Right. So I thought I were honest with that. No, no, no, this is great. But so I try to break things down like the simplest terms. And I think about, okay, what is science telling us we need to create life? Well, they say, okay, this is. You need a prenatal, and this is all the things you need. You need iron, you need magnesium, you need potassium, you need every. You need all these things. Vitamin B. Right. Everything that's in a prenatal is in orgamine. It's all there. Right. And none of it's synthetic.

A (33:24)

None of it.

B (33:24)

And it's all there in its synergistic properties. So like back in the day, we used to give iron pills. And I'm talking like in the 60s, people that were anemic, they later on learn like, oh, this is doing nothing because it's. It's not paired with the min. You know, the, this, the nutrition that it needs to actually absorb. Right.

A (33:43)

Senseless.

B (33:44)

It literally was doing nothing. How many, how often does that happen in history? You know, vitamin C, you're giving vitamin C, it's doing nothing. Oh, because we don't have the rose hips or whatever it is, right? There's always some synergistic thing that Mother Nature did, right?

A (33:58)

Right.

B (33:59)

That needs to be there for true health to happen. Organ eats Mother Nature, get it? I'm not messing with it at all. All you're doing is preserving it through freeze drying like it's Mother Nature's multivitamin. Right. And I really want to get that into people's like, we're not trying to trick you. We're not trying to sell you like snake oil or like, say like we created this laboratory food and, and we think that this is what it does because we've isolated it in this tunnel and we've, we've figured out that when you're perfectly in this state that this is what happens. It's like, but we've never, you know that that's what's always happening with science, right? It's always like this is what's happening and this is what's doing your body. But, but then when you bring it into the. I always think of like Jurassic Park. Then when you bring the dinosaurs into, into nature, they grow crazy. Like that's what's happening, right? We, we live in a toxic. Anyone ever test what things are truly happening? There's. It's impossible, it's just it, right?

A (34:54)

It's all nonsense.

B (34:55)

But Mother Nature did it, right? My judgment. And if you're someone of faith, you know, exactly. In fact, I was just going to.

A (35:02)

Say everything that we need and that we have was given to us and put here. We either complicated or, you know, make it something that it's not for money purposes. It's like this scandalous whole practice that people do with things that were sitting right here for us. Medicine, all of it. It's, it's sitting there, but we've over, over complicated it. And there's a lot of reasons that are negative that are bad as to why some things, you know, people are inquisitive, they try things. Okay, that's fine, that's fair. But when you're just trying to make a quick buck at everybody else's expense and their health and misleading and lying blatantly, that's where this all comes from. Because like you said, I mean, it's really, I don't know, maybe let's just say the past century. I mean, people have been greedy since the beginning of time. But the way that it's structurally. And become more the ability to convey information and get it put into people's head, which really happened more in the past 30, 40 years, where you can get information out and convolute. Right?

B (36:06)

Yeah.

A (36:06)

Hypnotize people. Like. Like they can in a variety of ways. And now, you know this. They put stuff in food to get you addicted to it, and it's like, worse than taking cocaine.

B (36:16)

Well, I think about there back in the. Do you remember when frozen yogurt was all the rage? It was that. That 2000s or late 90s, something like.

A (36:25)

Yogurt in those places. Yeah.

B (36:27)

So I was. I remember reading an article, and this, to me, is the epitome of what we see is, is that was so trendy that you could open up a yogurt store and make a certain amount of money. Million dollars, something like that, and. And literally, like, run it into the ground within a few years, but still walk away with a huge amount of money just because you were hitting the trend, Right? Yeah, I feel like that's what's happening. Like, I. I was just even at the store before coming here, and I was like, oh, you know, tallow. Tallow chips and stuff are now make. Becoming all the rage, right? Or no seed oils. And I'm like, this is interesting. So. So some of the companies are doing it, right? It's just tallow and whatever, right. Corn or potato, whatever they're doing. But then you go to some, and it's like, yeah, they're using tallow, but they're still using the sugar and all the other stuff and the preservatives. Nothing is different. And you're like, dude, this is snake oil.

A (37:17)

It's so frustrating. So it's like this. Let's relate this to, like, the peanut butter aisle at Whole Foods or whatever. And you see all of these natural peanut butters and. And natural this and organic this and. And I swear I did this test with my wife one day. I said, let's go look at all the backs of these and see how many of these just say peanuts and peanuts and salt. Because that's all should be right.

B (37:39)

Totally.

A (37:39)

It should either be just peanuts or just peanuts and salt, depending on which. You know how they want to make it. And I'm telling you, there were like three out of 20, like, and. And those big brands with all the money. I think Justin's is one of them. I think is a Good one to, to use. And it's like, it's full of oils and all of this crap that's in reg. I might as well just go get the Jif and enjoy myself, you know what I mean? Like, what's the difference? A little bit more hydrogenated oil and maybe a little bit more sugar. But these are full of all these other palm oils and every other oil I'd never even heard of. That's tricky. And I've heard of all of it. Right. And it's just like, what the hell? I mean, I go look for the grinder and just grind it myself.

B (38:20)

Yeah, totally.

A (38:20)

You can't screw that.

B (38:21)

Well, unless the peanut roast, sugar coated things or whatever.

A (38:27)

Yeah, but literally it's like my friends Rob and Randy, they're the happy, healthy guys, they have this saying and it's called surf and it's just simply eat real food. That was a good, it's a great, like little thing to live by. And I swear to you, it's, we often complicate things. I do it too. We make things a hell of a lot more complicated than they need to be. And you know what? Part of the problem is, is people like that are really well intended, but they start making people scared of everything and people give up. Yes, it's over complicating and like almost, I hate to say fear mongering, but it, it comes across like that.

B (39:05)

You know, there's some of that. Absolutely.

A (39:07)

But you do that and then people get so distressed and don't know what to do. They just like screw it because they, they can't be telling the truth. We need rational explanation. Okay? And when you can just be rational and just go, look, this is what it is, you know?

B (39:22)

Yeah. I, I, I, to, to, to this day I still don't understand when people are like, well, but why should I be eating more meats? I'm like, but you're taking some synthetic vitamin. You're not questioning that. Like, why would you question Mother Nature?

A (39:34)

I don't get it.

B (39:35)

Like literally this is given to us. These animals are the sun. The sun feeds the grass, the grass feeds the cow. We cannot process the grass. The cow with its four stomachs can.

A (39:48)

Right?

B (39:48)

And they can absorb all those nutrients and they, and then now they're getting the sun, the grass.

A (39:54)

You know what it is. You know exactly what it is, James. It's that these meats in their pure form, like when they're grass fed and everything, you, you see how good they are for you. But when they're pumping Them full of all of this crap and all of this whatever grain and steroids and, and all of this convoluted garbage glyphosate. I mean, I can just go on and on. That's the problem. And that's why people then go, oh, that gave me XYZ on my blood panel or gave me this or that. Because it's not how it's intended to be eaten. That's part of the problem. And then the stuff that is intended to be eating, they make it very expensive for people.

B (40:32)

Yeah, no, no doubt. And you know, and I mean, talk about not honoring the animal, being disrespectful of the cycle life. When you take. Not now, this is gonna. People are gonna think I'm joking or lying about this. And I'm not. So I went to a Wyoming slaughterhouse and I, and I had heard this, but I straight out talked to the guy was running the facility and I said, what are you guys doing with the parts of the animal you're not selling? Are they going to zoos? Are they going to agriculture? Like, what is happening with it? He said, well, we actually throw it out. And I said, so what? Like how much of the animals are. He's like, it's about 50%, 49%. I was like, you're throwing it out? He's like, well, we don't have. This facility is older, it's not set up to utilize those pieces. And they're not in our HACCP plan and yada yada, it's. It's like it's not set up in the supply chain. And that's so, so think about that from a. As a business owner. So your, your job is to raise cattle, to then sell it to the world so you can feed the world. Right? 50 of it or whatever percentage, a large percent of it is just getting thrown out. Like that is the most unvire environmental, like just inhumane thing to do. And if you think about how this, you know, Homo sapien body was designed, remember 300,000 years versus the 60, 70. Right. Would we have ever, ever back in the day, killed an animal and only taken the ribeye?

A (42:00)

No.

B (42:01)

Like, that is like insanity. That is like, that is the most privileged way of thinking I've ever heard. Like that. It's, it's so ignorant.

A (42:09)

Yeah. And I mean on, on top of the financial idiocy, it's cruel.

B (42:13)

It's exactly. You would, you would have, let's say a tribe of 20ish people, right. Your hunters would go out, they would probably fast. Because when you fast as anyone that's ever fasted knows, your, your, your senses sharpen, right? Yeah, it's the best way to hunt. And so you're, you're hunting like that you kill the animal. Now you need to replenish your stores. What's the first thing you're going to eat right there? Probably the liver or the heart. And you're going to eat it raw, probably. Right, so right there now. So I'm almost kind of also trying to reiterate like people like, well, but I eat ribeye and I eat liver. I'm like, dude, we're not designed to. Right, we're designed to eat the whole animal. And you're getting nutrients in different ways from the whole animal. And with the advent of fire, you can break down, you know, different parts of the animals in ways and get those nutrients. And that is what I believe. God or Mother Nature was designed it that way. We've never meant to isolate things. We are as humans, we are opportunistic. So this idea that we like, we would be in an environment, only use a part of it. It's like, no, no, if, if it was growing strawberries, you ate strawberries. If it was had animal, you ate animals. There were fish, you ate. We were. Whatever we could get our hands on, we ate. Right, that was edible, right?

A (43:29)

Yeah.

B (43:29)

So this idea that we eat in isolation is false and that we would, if that those hunters brought back that animal, they had already eaten the liver, let's say. So where, where is everyone? Where are the pregnant people getting their iron? Where are they getting it all the folate? Well, the spleen, for example, is something like five times higher heme iron than even the liver. Right. The pancreas has natural digestive enzyme. People that are taking pineapple insides, dude, pancreas is in pluck. Just get some pancreas, somehow open up the capsule. Whatever you do, get that in your diet. And now you're getting it from Mother Nature instead of some isolated thing that they did in a laboratory, but Mother Nature did supply. We just got to eat it. And so I'm like about like, dude, let's not split hairs. Like, I, I don't care how you eat it, let's just get into your diet. And I know that if it's delicious and it's easy, you'll do it.

A (44:20)

Yeah, of course.

B (44:21)

And that's all I'm here to do.

A (44:22)

And you're making it easier for people to purchase it, to use it, to stomach it if they have their problem. I mean, you're. You're covering all the bases. You're overcoming basically every obstacle and hurdle one would have with, you know, when.

B (44:35)

Trying to eat, these people tell me that they like, particularly women, but they'll tell me that they have a gag reflex when they try to eat or liver, but they don't have that with this.

A (44:45)

Yeah, that's mental, too. But, yeah, you're not going to get.

B (44:47)

Any reflex with this because we're messing. Like, I get it. Like, we. We're like. A lot of people focus so much on flavor, but if you think about human nature, we're actually more texture hounds. Like, when we eat chips, for example, are you chasing the flavor or the crunch? That's true. The first you taste the flavor for the first two or three chips. Thereafter, your. Your taste buds are blown out and you're just chasing the crunch. We are texture hounds. You like, every. When I used to go to clients and work with them, the first question I asked would be like, so talk to me about the. The foods that you gravitate towards when you are having a bad day, because I. Or what did you gravitate towards when you were a kid? Like, I want to know what. Where you emotionally go. And usually it's like creamy, fluffy, crunchy. And then once you get the texture down. Now, I could cook for anyone, and I could cook you healthy food. And you'll eat it. Like, I can take. Oh, I didn't like Brussels sprouts because they were. They were like, overcooked and slimy or, like, soft. I'm like, great. I'm gonna broil. I'm gonna coat them in some fat, and then I'm gonna broil them or bake them, and they'll get crispy like chips. And then you're like, oh, dude, this is good, right? So I can get you to eat anything.

A (46:00)

Oh, I know.

B (46:01)

If I know your texture.

A (46:02)

I like, I said, I have done that with so many foods. We just did it with artichokes, like a. I don't know, a month ago, and.

B (46:08)

And grill them. Have you ever done that?

A (46:09)

I don't know. You'd have to ask my wife how she did. I might however the hell she did them. I said, just keep buying it. I don't care. And I would always. I would see the word artichoke, have zero clue what it tasted like, and be like, I want that without artichokes. And then I.

B (46:24)

You're focusing on the choke.

A (46:25)

Yes. Well, one day I said, what. What is that shit you're Eating. And she's like, it's art.

B (46:30)

What do you mean?

A (46:31)

It's artichokes. I said, just let me taste it. I got into the mode of finally just tasting everything. And that's why my world's opened up now. I love everything, you know, like, dude.

B (46:39)

The artichoke is hilarious. Like, have you ever seen an artichoke growing?

A (46:41)

Oh yeah.

B (46:42)

It's the most bizarre. Yeah. Like what I think about sometimes is like, who was the first person that figured that one out? Like, really? Because who looked at that plant and said, I think what I'm going to do is I'm going to take that top part and I'm going to boil it for an hour and then eat. It's like, who the hell came up with that?

A (47:01)

I know.

B (47:01)

The most bizarre.

A (47:03)

It's got to be one of the most intricate foods to actually eat and make that I've ever seen. And it's.

B (47:07)

Yeah. And you can't just eat it raw. It's like, no, no, no, no. So I don't know how they figured it out, but that one's hilarious to me.

A (47:13)

I swear to you, I missed out on so many years. I still keep saying, because I literally cook every single damn thing in kerrygold butter now. And I am so mad at myself for the past 20 years of suffering, of thinking that I was going to get fat eating butter. And now I'm thinner and more cut than I've ever been aside from steroid use, like seriously. And I eat a thousand some more calories than I was having, literally. But it's all I, I do a really higher fat diet now. So it's like, like keto style. Well, kind of. I don't go complete keto. I'm not scared to death of carbs, but I keep them lower because, you know, with some heart things that higher carbs, not great idea. And so I do about 130 grams of fat, about 240 protein and a little under a hundred carbs. And I'm just like thriving on it, man. Like literally it's like 43 fat if I'm getting right down to this, you know, 40 protein rest carbs. So.

B (48:07)

But you're listening, you're listening to your body, everything. Obviously you're testing too.

A (48:11)

But my HDL has always been in the 40s, my whole life, like always in the 40s, maybe close to 50. The last time I checked it was 79. So I mean literally now you're my LDL and stuff did go up. I'm not gonna act like that didn't. But that's from the higher fats. But every single thing that I drew on my blood panel, this last one I just took was like the best it's been almost damn near ever. You do have to sacrifice a little in the ldl, but you need ldl.

B (48:38)

Yeah.

A (48:39)

And people have been. It's been. Because of the statin industry. It's been blown into our heads that we don't need that. Which you do. That I would. The things you need to look for more on the APOB side, the LP side and things you gotta be aware of. Not saying you'd want 500 LDL, but, you know, the.

B (48:57)

The.

A (48:57)

The LDL and the cholesterol that you get is so important. Our cell membranes are made of fats.

B (49:03)

And are you. How. So this is the question I always ask people because to me, this is part of listening your body. And in. To me is possibly one of the best ways to know if something's working is how you pooping. Like, how. Like, how is it leaving your body? Like, are you consistent? Are you this or that? Right.

A (49:19)

It's like same damn time every day.

B (49:20)

There you go.

A (49:21)

Yeah.

B (49:21)

And it's clean.

A (49:22)

It's always super clean. Not like when I was doing that low fat and starving. It was so irregular and so like, just uncomfortable.

B (49:30)

That's. That's communication. That's information. I've been. So I started recently. I'm definitely going more carnival right now. Yeah. But what I'm doing differently is I'm only doing fermented vegetables. Cultured.

A (49:43)

There you go.

B (49:44)

And I. I feel fantastic.

A (49:46)

What are some that you're having? Like kimchi.

B (49:48)

Yeah, kimchi sauerkrauts. But I. But in pickles as well. But I'm only. The key, though, is the way that you would do these things unnaturally is using vinegar. So you want to look for cultured products that are truly fermented. So if it's fermented, it's going to be more natural. But they're just using salt or the. The am. The. Just the what's in the air. Yeah. That's. To me, Bill and I, the Bill Schindler I brought up earlier, he and I kind of agree on this. It's like a lot of people focus on the what. Like, what are you eating? Right, Right. But what's not always in the conversation, which we think about because we both cook, is what about the how? Because when we talk about, like, if your digestion system got smaller, meaning that you can't digest these things because you know, like a lot of influencers, like, stay away from kale. Stay away from this. Right. They're saying, like, this is bad, but it's like, well, is that bad or is just the way it was? You're produced, you know, I mean, if you're eating it raw, maybe that's not bad. But like, when we got this bigger brain and we got the smaller digestive system, what we gained with the brain is now that we have the knowledge and. And the tools to make the digestion outside of our body. Yeah. And that's what fermentation is. And culturing.

A (51:02)

Oh, yeah.

B (51:02)

And. And so you can preserve dairy. You can do things. Right. With fermentation and culturing. You can take a vegetable that is not going to be good raw or won't even be digestible, but yet when you ferment it, it's completely digestible.

A (51:15)

Oh, Dr. Gundry beat it into my head about the bitter is better thing, because I, you know, I've interviewed him so many times and talked to him, but he's big on the fermented foods. We talked about it in detail because they have a pretty key role in fixing leaky gut issues, you know? So.

B (51:31)

Well, think about the. Just. Okay, our flavors. Right. The taste. Okay. So there's four that we grew up learning, which is salty, sweet, bitter, sour.

A (51:40)

Yep, there you go.

B (51:41)

Right. There's a fifth that they. They discovered in the 90s. That's umami. That was in Japan. And then they think there's a sixth. And it's not talked about as much, but it makes sense. It's like when something is rancid, it has a flavor. Right, right. And that's probably a protectant. Yeah, it's a, you know, just like I said earlier, if it is going to kill me. Right. So that probably has its unique taste so that we don't eat it. It's our body communicating. Don't eat this. But when you. You think about all those tastes have a role. So what does salt represent? Well, hydration.

A (52:11)

Yeah.

B (52:12)

Right. So you need to know what's salty in a food. What is umami? Well, umami is protein. You know, mushrooms have umami, meat has umami, organs have umami. So that's these flavors. Bitters have a role. Right. Sour has a role. So the. What I find is a lot of times people are not thinking about these or they're thinking about them too innocently, and I'm like, okay, let's talk about picky eater, for example. What flavors are only focused on in a pick Eatery. Well, if they're American, it's probably salty.

A (52:42)

Salt, I was going to say.

B (52:44)

Right. It's. And that means that that's where their palate is. Is basically calibrated to just focus on salt. Sweet. So something's bitter, it's gross to them.

A (52:53)

Yeah.

B (52:54)

If something is not sweet, it's gross. Right. That's why Skippy was so good when we were kids. And then the natural stuff tasted gross. But now, because your palate's recalibrated, the natural stuff tastes. Right. Really good, and the other stuff tastes gross. Right. So I'm always telling people the way to. To. To fix kind of, or to get a picky eater to be more adventurous is you got to introduce those other flavors. But you don't have to go, like, all in. And this is really important in general. Like, my whole principle, even with pluck, of microdosing frequently, cumulative effect. So I'm all about, let's focus on how frequently you eat. Right. These healthy foods, not about how much you eat. So this is the same quality as in America. We always think like, oh, go big or go home. I'm like, but that's not how we are as humans. Whenever anything is extreme, we fall off of it. Like, so we're. We are like, brushing your teeth works because it's two minutes a day, not two hours. It was two hours would be a lot of funky teeth out there. Right. And intimacy. Even, like, I always joke, like, okay, if I were trying to work on anything in the human. Human body or any or someone's character, let's just say they have an issue with intimacy. Well, how are you going to move their intimacy needle? Are you going to say, okay, I want you to hug someone, hold them for an entire hour? That's going to move. That's not going to work. It's not going to work.

A (54:08)

No.

B (54:08)

But if I said, okay, I want you to. Just five, like, 30 seconds every day, I want you to just sit in front of someone and stare in their eyes. That's all you got to do. Just be close to them. And then every week, I want you to take a step closer. But you don't have to do more than five, you know, 30 seconds. Right. So we can work on. We can work on anything when it's in small doses.

A (54:29)

Yeah.

B (54:30)

And we can sustain it.

A (54:31)

That's the problem.

B (54:32)

I'm all about that. If. If I don't care if it's healthy. Yeah. I want to know what is sustainable.

A (54:37)

That's it.

B (54:38)

I say focus on frequency, but I, I brought this up though, more so because I was talking about, I went to Pluck because I was trying to equate this. All right, I lost it. But point is though, is that like I, I, I really do try to think about human nature as well. And I'm not just thinking about the what. I'm talking about the how as well. And how does it, not only how is it work outside our body, but how does it work inside our body, but also how does it work with my human nature.

A (55:07)

Right.

B (55:07)

I think we have to consider all of those things.

A (55:09)

I agree. We're almost out of time and we didn't get to talk about shark tanks.

B (55:14)

Oh, Jesus.

A (55:14)

You got just like three, four minutes. But let's. So if anybody out there isn't aware Pluck was on Shark tank, that was October 8th, was it? Yeah, so it was just, just recently. So I mean, Shark Tank's been around forever. I have watched Shark Tank so many times that I know so much about it. So I mean, I gather what you went through just real quickly, how, how nerve wracking was it and what was like, did you feel pressure? Like how, how was the pressure from, convey it from what it looks like on TV and how split second and how quick you have to be and, and what that felt like. I, I just want to know, like.

B (55:53)

Yeah, they cut it obviously. I mean, it's like if you film like about. Everyone's probably a little different, but it's about 45 minutes. Oh, and they're cutting it down to like seven or eight. So they definitely intensify it even more. So. But it is intense. Yeah, there's no doubt it's intense. You, you are basically trying to navigate what are the points. I'm trying to get across to them. But what am I also trying, I'm also trying to make sure that it's exciting enough because they film more people than they show.

A (56:19)

Right.

B (56:20)

So if you're not, if it's not good tv, you ain't getting shown.

A (56:23)

Oh, wow. Okay.

B (56:25)

You gotta make a good.

A (56:26)

So you go film and then they let you know, hey, we're gonna use tv.

B (56:29)

So just because you don't know, you don't know. No, a whole process and there's a lot I can't talk about because you, you have to sign, of course. But I don't think this is, this is to be expected that, that through any pro, the whole process, nothing is ever expected. Like you're, you're passing go and hoping that whatever assignment they just gave you that you get to the next level. So even, Even after you filmed it, you don't know. You still don't know. And so when we went to film, we got told three weeks before it was going to film, like, hey, you're gonna air. It's like, so I'm just so grateful we filmed. And, and to your point, like Shark Tank. And I said this. I don't think they showed it, but I. When at the end when they interview, I. I straight up said. I said, look, I'm. I just feel grateful. Yeah. Shark Tank is. This is their 17th season. I know they have done more for business and entrepreneurs. I know people that watch it with their kids. It is shap than anything I can think of. And it deserves all the accolades.

A (57:30)

You know, many hours of cardio that I just even watched old ones like that. I learn. Like, I don't. I, I watch it for two reasons. One is to see joy in people and to see them, like, get their lives made. And two is to learn. You know what I mean? It's not even for the entertainment.

B (57:47)

It's.

A (57:47)

It's for those two things. I want to see people overjoyed, feeling good, having something happen that they never dreamed of happening. Like, I want to see that. I want to feel that. I want to feel what they're feeling with them. And two, I just want to learn.

B (58:00)

Well, I think you're going to appreciate this because you're a man of faith. And so I'm in my. About fifth year running Pluck, when, since I created it, every single year, multiple people would tell me, you got to be on Shark Tank. Oh my God, this would be per everybody. Every time I was like, no, it doesn't feel right because I, I didn't need it for my ego. And I also. And I'm also very aware that when I started Pluck, and even still now we're ahead of the game. Like. Like everyone's not fully there yet. Like, they're getting there, but not everyone's on board with organ meets yet. So I know that we're ahead of the curve.

A (58:33)

Yeah, of course.

B (58:34)

And I just never thought, like, it was the right time. Well, earlier this year, I just suddenly had this epiphany and I was like, you know what? This is bigger than me. Yeah. Like, this is a movement. And this exactly what we've been talking about, this nose to tail movement, bringing people back to, like, we gotta, like, listen to our bodies and we gotta eat as Mother Nature intended and then make decisions from there, not eat like crap and then wonder why we're sick and then never go back to mother Nature, of course. Like. Like, we gotta start with those foundations, those ancestral foundations. And so I was like, this is about the movement, and it's bigger than me. And. And, like, I want to go on Shark Tank so that I can promote the movement.

A (59:21)

Yeah.

B (59:22)

If they buy pluck or whatever or gets invested, I don't care. Like, it's about the mission.

A (59:27)

Yeah.

B (59:27)

And I said that, and then I went and told my wife that. And then, no joke, three days later, I got an email from one of the producers saying, I saw your ad. We'd love to have a meeting with you and invite you to come and apply to. On Shark Tank. And I didn't even know they did that. Yeah, they do it to, like, I. I heard it's like 20% of businesses, they actually reach out to, and then 80% are applying. But I got reached out to. And I cannot help but think that was divine. Like, it had. It was the shift of me going, this is not about ego. It's about mission.

A (60:00)

We'll definitely do more of this for sure, but I want to make sure that everybody knows where to find you. And I. I also want to give everybody the opportunity. James is giving me a code for you for 20% off for watching. It's just Jameli. Very easy to use. So just go to. It's a pluck dot com. Eat Pluck. Eat Pluck.

B (60:21)

Because we're all about eating.

A (60:22)

That's right. Okay.

B (60:24)

Swallowing. Beautiful.

A (60:25)

So eat Pluck and then follow you on Instagram.

B (60:28)

Yeah, we're on. We're on all socials at. At Eat Pluck. And then if you want to follow me personally, it's at Chef James Barry.

A (60:34)

Sweet. Awesome, man. Well, thank you so much for coming out here with me. The pleasure. I. I really enjoyed every last second of this, man. I really did. We got to do it again, for sure.

B (60:44)

No doubt.

A (60:45)

Awesome. All right, everybody. Well, that wraps up another one. Make sure you go check my man James out. Support him. Take care of yourself. This is a perfect way to do it. And stay tuned for plenty more to come. Dylan Gemelli and James Barry signing off. Sa.