Latest / Age Like a Badass Mother / Ep. 121: How to Start Eating Plant-Based for Better Health (Without Making It Complicated) Andrea Corbi Fein

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Ep. 121: How to Start Eating Plant-Based for Better Health (Without Making It Complicated) Andrea Corbi Fein · Age Like a Badass Mother

• 0:00
  Hi friend, my guest today is Andrea Corby Fine.
• 0:03
  She's 51, but you'd never guess it with her gorgeous glowing skin.
• 0:08
  She survived a brain tumor and found her way to a whole food plant-based diet, which changed the course of her health.
• 0:15
  She gives us great advice about starting a whole food plant-based diet when it feels overwhelming. Stay tuned because she also tells us about her grandmother who lived to be 102 and lived independently until right before her death.
• 0:30
  You don't want to miss these tips.
• 0:31
  We also talk about the importance of whole grains in our conversation, but not all grains are created equal.
• 0:38
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• 0:52
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• 0:58
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• 1:18
  And now here's Andrea Corby Fine.
• 1:32
  Andrea Corby Fine is a brain tumor survivor, certified professional plant-based cook, and owner of Ingreened.
• 1:40
  Where she consults with individuals and restaurants to create delicious plant forward cooking plans and menus.
• 1:45
  She also hosts pop-up cooking demos and food events.
• 1:49
  Please welcome Andrea Corby Fine.
• 1:51
  Well welcome.
• 1:53
  Thank you so much, Lauren. It's a pleasure to be here.
• 1:55
  I'm so excited.
• 1:56
  I'm so I'm so glad to talk to you. ~ and thank you to our mutual friend Shar Nolan Yeah, you sure.
• 2:02
  who introduced us. Yay, Shar. She's been on. So if you guys want to go back and watch Char's~ interview, you can do that. So I wanna start with ~ you have a pretty exciting career on top of Ingreened, where Mm-hmm.
• 2:17
  you're ~ I you know, a video professional.
• 2:21
  Explain what you Yes.
• 2:22
  do, but I know you've appeared on Emmy Award winning PBS's show, Christina Cooks and Yeah.
• 2:29
  you do ~ videos for Dr.
• 2:33
  Gregor. So tell us a little bit about that.
• 2:34
  Yeah.
• 2:36
  I would love to. ~ and those are all it's so ~ varied what I've done over the year over my Yeah, those are couple decades yeah.
• 2:43
  career. so I'm a video editor.
• 2:45
  So for twenty ~ over twenty years I've been working on reality TV shows and I'm sure that things that you know Such as everyone has seen. ~ I've done a lot of home makeover shows.
• 2:57
  ~ like there's a the Christina series, Christina on the coast, Christina on the country.
• 3:02
  I used to work on a lot of Animal Planet shows.
• 3:04
  There was a really popular one called Tanked that was about fish tanks, these guys in Vegas. Right, everyone's seen that yeah.
• 3:09
  yeah. Yeah. Yeah. Kinda remembered that.
• 3:12
  I've done a Yeah.
• 3:12
  lot for MTV, which I love. That was what my favorite stuff was.
• 3:16
  I've done some ~ shows about Lady Gaga, Miley Cyrus, Justin Timberlake, and the Wu-Tang clan, and a whole my god.
• 3:25
  bunch of other things. So I I'm a professional, but so I do a lot of TV and non-TV related video work.
• 3:31
  And ~ and I happened to do be the director for ~ Dr.
• 3:36
  Michael Greger's, like one of my you know inspirations.
• 3:40
  I got to direct all of the videos in in which he is on camera, I directed those.
• 3:44
  And that was such a my gosh, he's hot.
• 3:46
  like a strange ~ it was like f fate because he was in Philadelphia at the time and that's where I am and they were looking for a production company and I was like, I am your person, basically, to do this. And it that was so exciting.
• 3:59
  Yeah. That really is. Well we'll we'll talk more about that.
• 4:00
  Yeah. Yeah.
• 4:04
  Yes, we love Dr. Gregor on this show. He's come on and he's yelled at me a couple of times and we I'm going back to that one. I wouldn't see that.
• 4:12
  was doing his LDL lower your LDL cholesterol naturally and I Yes. Yeah.
• 4:16
  totally I knew I was botching it up like I couldn't get that powder down I was watching that for that all the time. yeah.
• 4:23
  you did that 'cause I read that book.
• 4:24
  It's amazing. Yeah. Yeah.
• 4:25
  Yeah, it is an amazing book. But I was like, I can't get this down on all the meals.
• 4:29
  So I'm gonna put it in coconut yogurt, which is something I would never eat because it's so high in fat.
• 4:33
  Right. You're canceling it out.
• 4:34
  And I told him that. And he's like, What are you doing? He was yelling at me.
• 4:37
  Yeah. That's ~ A for effort.
• 4:39
  I was like, I don't know. But yeah, yeah. Well what then I went back and I did it correctly.
• 4:46
  So and I did drop my cholesterol like a few like about five points, my LDM.
• 4:49
  Wow.
• 4:50
  That's sizeful.
• 4:50
  Anyway, ~ so d who was your favorite celebrity you've worked with?
• 4:56
  ~ I would say I mean, because I'm an editor, th I'm behind the screen, so like I'm not meeting them per that's right.
• 5:03
  se. So but I would say the Lady Ga Lady Gaga was my favorite celebrity whose I watched for, you know, just dozens and dozens of hours, like countless hours. Every single every single appearance she had,~ I had access to, so that was really cool.
• 5:20
  Yeah.
• 5:20
  What did what did you love about her?
• 5:23
  ~ she has such a beautiful, welcoming spirit.
• 5:26
  ~ she's she doesn't have an ego.
• 5:28
  She's just very real and extremely talented.
• 5:32
  Yes.
• 5:32
  So that was like her like she's just like a raw emotional good person and she brings her fans love her.
• 5:38
  So I was like, you know, when you're working, you want to feel good. And that was one of the things that really ~ you know, that's that's what I like about editing too.
• 5:46
  Like there's something new to d to do every day and then you're like hearing people's stories and that's really enjoyable part of the job.
• 5:53
  Yeah, I think that comes across in her, you know, her her pack. What does she call Little monsters or yeah.
• 5:59
  Little monsters, exactly. Yeah.
• 6:00
  She I mean, you can feel the love that she has for her for her audience.
• 6:04
  I love her.
• 6:05
  One hundred percent.
• 6:06
  okay, well take us back to your your what happened, you know, right before or surrounding your brain tumor and tell us that story because that's intriguing.
• 6:14
  that's that was a crazy story.
• 6:16
  So, you know, I'm so n Pretty healthy, rel I mean I thought I was a healthy 34-year-old woman, you know, just enjoying the city, enjoying married life and my job,~ going out a lot, doing those things, and just one day I started to get this, you know, annoying headache that lasted for a few days until one night, and I was just like, this really won't go away.
• 6:37
  So then one night I went to sleep and in the middle of the night I had an explosive headache that made me jump, leap out of sleep, scream.
• 6:48
  And my husband was like, my God, what what is wrong? What's happening?
• 6:52
  And I just couldn't explain the otherworldly pain.
• 6:54
  So I went that whole day. I called out of work and I just took, you know, pain relievers to try to make it go away, and it was okay. And then the next night happened again.
• 7:05
  And then on this, so I saw a doctor who ~ didn't really I I think this was like an example of medical gaslighting that unfortunately some women may experience from time to time.
• 7:17
  So Mm.
• 7:17
  he He shined some light in my eyes and said, I think you have Lyme disease and you don't have a brain tumor.
• 7:23
  Which, by the way, everyone, you cannot be diagnosed with a brain tumor by looking in someone eyes someone's eyes with a light.
• 7:30
  So he he sent me home with Yeah, no kidding. Wow.
• 7:31
  like a bunch of meds, pain meds.
• 7:33
  And I was just like, this isn't right.
• 7:35
  Night three, same thing. And then the next day I went to the emergency room where a scan revealed this thing right here.
• 7:45
  It was just like a round.
• 7:45
  Wh where are you pointing for Right here. Yeah. Right the right temple.
• 7:47
  those who are listening to the like no but the f right temple?
• 7:50
  Yeah. So I had like Okay. Some people are listening, not watching.
• 7:54
  so I had like a a mass And it was b it was like a bleeding mass.
• 7:58
  And by the way, I live in a a an area where there's a lot of hospitals and a lot of great neuro hospitals.
• 8:04
  So I stayed there and as soon as they scanned me they said, you know, we gotta take this out.
• 8:08
  We think it's a benign we think, you know, they they don't know for sure until they're in there.
• 8:13
  A benign brain tumor called a meningioma.
• 8:15
  And underneath it was a bleeding arterior venous malformation called an AVM.
• 8:21
  These things never coincide at the same time.
• 8:24
  But that was what was making my head hurt.
• 8:26
  So maybe I maybe I'm not sure if the tumor would have hurt or whatever, but everything went w wrong all at once or right.
• 8:32
  And they kept me there and I had surgery, you know, shortly thereafter, maybe a day, they mapped my head and had major brain surgery.
• 8:40
  And the my wonderful surgeon who is just the ~ the greatest person al alive in my mind, ~ pun intended,~ he did a great surgery and got everything out and I have been knock on like without any any I made a full recovery. I mean I'm a little crooked.
• 8:59
  My head's a little crooked ~ in some places which you can't tell and maybe Can't tell. Yeah.
• 9:03
  maybe I got a touch of a facelift at the time when they're tying my skin Nice.
• 9:07
  back together. But it's been a long time.
• 9:10
  So that's that's how this all started and then I just started to pay attention to my health a little more closely because by that point my both of my parents had been gone. I I lost them both very young.
• 9:22
  ~ wow, you were thirty four and both of your parents were gone?
• 9:25
  Yeah.
• 9:25
  My mom died the year before, so I was still mourning her and then I had this gosh.
• 9:29
  thing. So I was like, what is it that I need to do as Andrea ~ to make my f make it to my fortieth birthday?
• 9:37
  Because like there's a lot of heart disease in my family and strokes and now I had this brain thing. So I just started to pay attention to ~ you know, my health, my my my diet, but three years later is when things really changed.
• 9:53
  Okay, wait, so let me go back.
• 9:54
  ~ I have two questions. One, Yeah. Yes.
• 9:57
  I wanna know like what what your diet was, and two, I wanna know more about this bleeding, what you called it venous something.
• 10:04
  Would Yes.
• 10:04
  that have been like if you so the tumor was like benign, right?
• 10:10
  Correct.
• 10:11
  But if you but you said there was something b connected it connected Underneath it. Yeah.
• 10:15
  to it. And so if you had not had maybe st so do you know what caused the you think it was the The venous something that caused the symptoms or and what what was The the I think that's w when that's ble so an A V is is a an R t it's when a bunch of veins ~ or a bunch of veins Collect and they're all jumbled together is how my doctor described, my surgeon described it. They're jumbled together, and so blood flow isn't exactly getting through well.
• 10:45
  So Okay.
• 10:46
  I think that sometimes things can get like stuck or whatever, and that can also cause a stroke.
• 10:52
  So that is where so I could have had a stroke, you know, because of this bleeding thing, but since it was like underneath a tumor, which was like a sizable mass, like maybe something got aggravated.
• 11:06
  I believe that people are born with AVMs.
• 11:09
  I don't know. That's my doctor seemed to suggest that I was born with that.
• 11:13
  But the tumor was something that grew slowly over time.
• 11:17
  And there is no ~ there's not many cases that have the instance of both of them happening at the same time.
• 11:25
  And I don't know that they're necessarily related.
• 11:28
  It was just kind of like a one in a one hundred thousand chance to Yeah. And get maybe this. Yeah.
• 11:35
  Yeah.
• 11:35
  w what was your diet like? You said you thought you were healthy and what were you eating?
• 11:39
  So I I mean I was I was always like you know relatively thin, like I wasn't overweight, I didn't smoke. I did you know, I did d was drinking a l maybe drinking a lot of alcohol back then.
• 11:51
  It was like I was in in my party phase.
• 11:53
  but I was 34. I was in the city, Yeah, you were thirty four. Yeah, you know, I I had really really that's right.
• 11:57
  cool life. So I was like, you know, eating lots of burgers and things like that.
• 12:02
  But also I did always love my vegetables.
• 12:04
  So I leaned that way as well. But it is, you know, I was eating everything.
• 12:09
  So ~ I wasn't necessarily watching what I ate because I was out having fun,~ but I didn't have the best diet, but I had good ha some good habits.
• 12:20
  And I and I didn't really exercise that much.
• 12:23
  I just I lived in a walkable city and that was the extent of what I did.
• 12:27
  Yeah.
• 12:27
  Mm-hmm. And then so what changed?
• 12:30
  So after about, I would say about three years, like I definitely just cut back with drinking right away.
• 12:37
  Cause I was like, I don't need to be like crazy anymore.
• 12:39
  I need to reassess some relationships and some because you know you're sitting there and you're like, wow, I just got a restart of life almost.
• 12:48
  That's what it felt like to me.
• 12:49
  So how am I gonna rebuild with more purpose?
• 12:52
  So ~ a friend of mine, a d a dear friend of mine till this day, her name's Donna, she sent me a video.
• 12:59
  This is going back to 2012. Okay, there's no influencers on Instagram or anything like that.
• 13:04
  It's all any health information is coming from a a lot of reputable sources.
• 13:09
  And so I evidence-based nutrition, she get me she gave me a Dr. Greger video.
• 13:14
  And there was a one-hour presentation called Uprooting the Leading Causes of And it was an hour long, and it was a July afternoon, and I was like, this interests me as a I think I was 37 at the time.
• 13:28
  This interests me because, well, you know.
• 13:30
  my parents were dead and I had a brain I had brain surgery.
• 13:32
  Not many thirty-seven year olds are watching that kind of stuff on a Saturday afternoon. But I watched it and I was paying attention to what he was saying about like reducing your risk for like all kinds of diseases and ones that were very, very close to my heart, like heart disease, like stroke, like what my parents wit ~ you know had and what I witnessed and that was a terrible part of my life and that that those were my genes.
• 13:57
  And he said a couple things that really Like shook me. And one of them was just because you've been dealt a bad genetic hand doesn't mean you can't reshuffle the deck with diet.
• 14:09
  And I felt like, wow, that is so powerful.
• 14:12
  Like I can have control over my health destiny, or at least to some degree, by eating more plants.
• 14:19
  Like that sounds interesting. And then he showed, I actually rewatched this recently because I'm 14 years in~ after being plant-based, but he said, just two weeks.
• 14:30
  On a plant-based diet, they dripped the blood of people, people eating plant-based diet on cancer cells, and you could see like the amount it killed the cancer cells ~ versus just blood eating a regular diet. It was just so much more powerful, the people who just ate for two weeks.
• 14:48
  And I said to my husband, you know, I want that blood in my body. I'm gonna try this for two Yes.
• 14:55
  weeks. So I did the next, the very next, I went out and I had.
• 15:00
  I went to a party. I had some hot dogs and macaroni sa it was like some kind of weird party that w they were that was the the fair, you know. And then the next day I just like started eating plant-based.
• 15:10
  I didn't overthink it. I didn't buy protein powders.
• 15:13
  I was just like, let me let me see what I can do with two weeks.
• 15:16
  And I never stopped.
• 15:19
  Well, that's s that's an incredible story.
• 15:23
  ~ and I feel like it's not uncommon how a lot of people find their way to eating plant based. You know, not necessarily through jo Dr.
• 15:32
  Gregor, but he's certainly Yeah.
• 15:34
  one one way, one avenue, but but really through a documentary or some kind of, you know, video information or a book.
• 15:43
  I feel like Mm-hmm.
• 15:43
  that's how it's definitely not through doctors.
• 15:46
  Right? It's not.
• 15:47
  it's not.
• 15:49
  Unfortunately, I mean that's that was certainly the case for me.
• 15:52
  I found my way through ~ eating a whole food plant based diet through Dr.
• 15:57
  Esselston's book, Prevent and Reverse Mm-hmm.
• 15:59
  Heart Disease, and then f started finding all these other videos.
• 16:02
  ~ so were you always a good cook?
• 16:05
  Yeah. And Yeah, I loved cooking. I lo yeah, I always loved cooking.
• 16:09
  what what were some of the things you were eating at the very beginning?
• 16:12
  At the very beginning I was just ~ trying to make my standards like a bean burrito instead of cheese, I'd throw guacamole or avocado on it.
• 16:20
  So replacing I think it was it really stuck because I was replacing fat with And salt with huh.
• 16:26
  salt. So I wasn't depriving myself of anything.
• 16:29
  So if I wanted ice cream I had vegan ice cream.
• 16:32
  I was having pasta with veggies instead of meat with it.
• 16:37
  But I always liked that kind of stuff anyway.
• 16:39
  But instead Right.
• 16:39
  of Parmesan on top, I'd put a little bit of maybe I at the time I wasn't buying a lot of products, bread crumbs.
• 16:45
  Like a I toasted yeah.
• 16:47
  some bread crumbs up and I s and or extra hot pepper.
• 16:50
  You know, just tried to match those things.
• 16:53
  So roasted vegetables, b beans.
• 16:56
  grains and ~ and some of my friends are really good cooks too and they would come over and we'd just make like a bunch of veggies and toasts and avocado and beans.
• 17:06
  So yeah. Not Yeah.
• 17:07
  too different than the way I eat now, really. I was doing some smoothies back then too because I was like, Yeah.
• 17:11
  I want to eat more veggies. And my skin, even just after like a few weeks, looked completely different.
• 17:19
  What glowing?
• 17:20
  It was glowing. And my husband, who didn't necessarily want to do this with me, I said, Hey, do you want to do this with me?
• 17:26
  He said, No. I said, All right, well then I'm out of cheese. If you want to go buy some, you can. And he's like, No, I'll just eat what you're eating.
• 17:33
  So he started to enjoy it as well.
• 17:36
  And then he's like, you know, I feel really good and he dropped twenty pounds instantly.
• 17:42
  Wow.
• 17:42
  Yeah. So he's he's also h vegan as well.
• 17:46
  Yeah. Yeah.
• 17:46
  So he eats this way as well. That's incredible.
• 17:50
  so that's just yeah, so it's full circle, like you said, that you found your way to Dr.
• 17:56
  Gregor when he was really the one for this inspiration.
• 17:59
  Yes.
• 17:59
  And did you and obviously you've told him that.
• 18:02
  I ha I have. Yeah. It and that Yeah. ~ was like kinda s I was very nervous at first, you know, directing him.
• 18:08
  W which he almost needs no direction because he's so good.
• 18:11
  Right. He is good.
• 18:12
  ~ but but it was fun to just, you know, to let him know that and he you know, told them that whole story I told you and but then to just like sit there and get all of the information.
• 18:22
  I think at the time how not to diet was coming out.
• 18:25
  Mm.
• 18:25
  So he was doing a lot of videos about that. And it's just like that that is fun reading and entertainment for me.
• 18:32
  Just like Mm-hmm.
• 18:33
  I have this insatiable ~ like hunger for this kind of knowledge.
• 18:38
  I just love it. So reading all the books that you know going to conferences, you know, I follow Essel Dr. Esselston as well, and I love Dina Aisha Sherzai, the Alzheimer ~ solution people.
• 18:52
  Like I just love all these people.
• 18:53
  They're my heroes.
• 18:53
  Yeah.
• 18:55
  Yeah. I mean they it's they are doing such good work to Mm.
• 19:00
  put this out in the world and let people know because like I said, your doctor's not telling you.
• 19:04
  ~ so you found like your skin was glowing and what Yeah.
• 19:09
  obviously do you have to go back and get checks for your brain or no?
• 19:14
  No I mean I have. ~ the last time I got checked, it was like every year, every two years, every five years, and then recently I went on a big trip and I was like, you know, it's it was overseas, I was going for a month and I was like, let me just get checked 'cause then I was like panicking, like let me check my head. Everything's everything's fine.
• 19:32
  So it's not something that I anticipate would grow back.
• 19:36
  ~ especially, you know, I also made some not saying that my my diet can necessarily There's no there's no proof that my diet can influence that, but I like to think like well I'm preventing I'm trying to make myself as bulletproof as possible. So I'm not really concerned about any kind of tumor growing back or causing that kind of problem anymore.
• 19:56
  Yeah. Yeah.
• 19:58
  But yeah, I'm I think I'm I'm home free. Dare I say that?
• 20:01
  Yeah. Yeah. Sure.
• 20:01
  That's good. I mean, I think so.
• 20:03
  I think put it out there in the universe.
• 20:05
  Why not? ~ And if I need and if I need something else, I'll just call my surgeon, you know?
• 20:09
  That's right. But that's right.
• 20:09
  Mod modern medicine and, you know, plant based diet, I I is good.
• 20:13
  Mm-hmm.
• 20:15
  Mm-hmm. So, you know, you talked about your parents a little bit.
• 20:19
  Can you can Mm-hmm.
• 20:20
  you tell me about some of the things that you watched them suffer and tell and how old were they when they passed?
• 20:26
  My father was forty eight.
• 20:29
  so I am older than my father was when wow. Wow.
• 20:32
  he died, and my mom was sixty-four.
• 20:35
  ~ my dad had ~ he needed a heart and lung transplant.
• 20:39
  So he died when I was 13 years old.
• 20:41
  And ~ you know he was dying, so I got to spend a considerable amount of like quality time with him.
• 20:47
  I grew up really fast, but he had he had some kind of lung condition.
• 20:51
  But he I believe he had some sort of heart disease.
• 20:55
  Like he was an overweight guy.
• 20:57
  We ate, it was the 80s, we ate a lot.
• 20:59
  of fried food, we ate a lot of junk food, all that kind of stuff. Our diets were not exemplary at all, but he had a a lung condition that spread to his heart and enlarged his heart.
• 21:08
  So he there was only the only hope for him was to ~ get a heart and lung transplant, which at the time in nineteen eighty eight was not something that was really easy.
• 21:18
  So he passed away and ~ you know it it impacted me a a a great deal.
• 21:24
  it was a it was a sad time and I've always held him in my heart and I feel like he still has raised me because I've just always kept him so present in my life.
• 21:35
  And twenty years later, ~ my mom, very fast moving little woman,~ lots of energy, s friendly, fun. She had ~ my my dad, I did see him have a he died from a massive heart but I did see him have Hmm.
• 21:50
  a stroke in front of me before.
• 21:53
  Wow.
• 21:53
  So that was like terrifying and he we were at the doctor for my mom and he had a stroke. So That was one thing that was like crazy.
• 22:00
  Like I'll never forget that. It was a little traumatic.
• 22:02
  But my mom, ~ she had heart disease.
• 22:05
  ~ and at fifty-six she had a valve replacement, a triple bypass. At fifty-six, so that was young.
• 22:12
  Wow.
• 22:13
  And then she did have some good years after that.
• 22:15
  ~ but at sixty-four, she I think she was antibiotic resistant and would always like take antibiotic and stop it. Take it and stop it.
• 22:24
  And I said, You can't do that, you know? You shouldn't do that.
• 22:27
  But she was moving too fast one morning and fell and broke her ribs and gotten to the hospital and then she contracted an e infection and then the infection wasn't able to be treated by the antibiotics because she was antibiotic resistant and then it started the infection started to spread to her heart, to her lungs, so she had pneumonia, heart problems, and she was just like for a month she was just really going downhill.
• 22:53
  And finally they were like, We can try surgery to fix her heart, but you know it's no you know there's a 20% chance and she had the surgery but she passed away.
• 23:03
  So that Well was a really difficult, you know, she both very premature deaths.
• 23:09
  But yeah. But my grandmother, Yeah, that's traumatic the what she went through.
• 23:12
  yeah.
• 23:13
  I thank you. I mean, yes. And I'm trying to to, you know, my mom also suffered many strokes, and so I'm like, okay, heart disease, mini stroke. Like what is the what is the evidence say about this?
• 23:25
  Like what can I do to you know protect myself and obviously eating more plants.
• 23:31
  I I eat a fully plant-based diet.
• 23:33
  ~ I I watch what I eat. I always have and I enjoy what I cook is what I'm doing.
• 23:38
  But I did have a grandmother. The the bright part of this whole story is, you know, my grandmother lived till a hundred and two.
• 23:44
  So wow.
• 23:46
  I have some longevity in my family.
• 23:49
  Yes, and she was amazing. Yes.
• 23:49
  ~ yeah, you're gonna take after her.
• 23:51
  So tell me about your grandmother, like what were her habits?
• 23:55
  She was amazing. She that was my father's mother, a Italian-American woman who had very good social network.
• 24:03
  So she always had people checking on her.
• 24:05
  She was independent, lived on her own up until a few months before she passed away.
• 24:10
  And she cooked all her own food.
• 24:13
  So I remember watching her one day.
• 24:15
  She was around 80 years old, and I was like, what is grandmom doing? Because she's aging really well, you know, and she just always ate her own food.
• 24:23
  So she was a home cook.
• 24:25
  And I think I learned to cook kind of secondhand from her because she taught my father, my father taught me.
• 24:31
  And so we would spend so much time together, we would cook together, and then as she started to kind of slow down a bit, and after I started my ~ plant-based cooking course through Ruby Cooking I would go to her house and make the meals for her.
• 24:47
  And I even shot this video, it's on in Instagram, it's on TikTok, where we did we made homemade pasta together.
• 24:55
  But w plant based and it w it's the cutest thing.
• 24:59
  Like she just lived with purpose, she was forgiving, she just I don't know, she was just a wonderful person.
• 25:06
  Nothing really she didn't hold on to the big stuff, you know, she would just say, Life is for the living was like her f her mantra.
• 25:12
  That's ~ yeah. You Yeah.
• 25:14
  know, that's I'm writing a book and a lot of it is based it's it's my story, but it's also lessons from the podcast.
• 25:24
  Yeah.
• 25:25
  And you know, you're not gonna be surprised at any of it.
• 25:27
  It's exactly what you just said.
• 25:29
  Yeah.
• 25:29
  And one thing that I have in there I right now I'm calling the chapter the softening, but it really is about just letting everything go.
• 25:38
  That's not, you know, not holding on to grudges and trying to forgive people and just softening up and like why are you know, you don't need to be so hard, but that's everything, you know, that the blue zones say, like community and Mm-hmm.
• 25:53
  cooking and having purpose and, you know, all the things you just said.
• 25:57
  So it's, you know, none of what you said is a a big surprise.
• 26:01
  But I feel like it bears repeating, like how many times do we have to hear these things that these are these What's what makes us listen. Yeah.
• 26:08
  are the things? Right.
• 26:09
  I I l I love that you're writing congratulations on writing a book like All thank you.
• 26:13
  I think that's a great thing to read and exactly you've heard it before, but it'll be nice to read in your form.
• 26:19
  Sometimes it just take it might take a different person saying the same thing Right. Right.
• 26:24
  to make it really click. Or a a health event like it did for us.
• 26:28
  We don't want that for people though.
• 26:28
  Yes, I know. I hope that I know.
• 26:32
  We want people prevention, you know.
• 26:32
  Mm-hmm.
• 26:35
  I know. I hope people that that that's really a lot of the influence is that I feel like it's so difficult sometimes to get people's attention if they're not sick and Right.
• 26:48
  they're enjoying their meat or their dairy or whatever.
• 26:52
  And Mm-hmm.
• 26:53
  You know, I've I guess I didn't enjoy meat, but I did enjoy dairy and I never thought I'd be vegan.
• 26:58
  Like I always said, you'll have to pry the brie out of my cold dead hands.
• 27:02
  And now, I mean, I wouldn't eat that if you paid me a million dollars.
• 27:06
  There's no way now that I know about the suffering from the cows and you just wuch.
• 27:11
  It's disgusting. And Yeah. Amazing.
• 27:14
  ~ you know, I d I'm just trying to I guess I say come around the back door to get people to do this because Mm-hmm.
• 27:20
  when I tell people like when I meet them and if I I tell them what happened to me, my story, why I started eating plant based.
• 27:29
  ~ they're always like, uhhuh, uh-huh.
• 27:31
  And then I say like, Yeah, and I lost twenty pounds.
• 27:34
  And they're like, What? What'd you do now?
• 27:35
  Yeah. Yeah.
• 27:36
  Say that again. You know, I mean people are not really motivated by their health until they No.
• 27:42
  have a health scare, unfortunately.
• 27:45
  But I feel they're they're motive right.
• 27:45
  Mm-hmm. That before and after is really effective.
• 27:49
  Yes, exactly. And so, you know, just The funny thing is that like if you say, you know, weight loss, then you have their attention or, Mm-hmm. Mm-hmm.
• 27:58
  you know, something like that.
• 27:59
  Or longevity. Maybe maybe they're thinking about longevity.
• 28:02
  ~ Mm-hmm.
• 28:04
  yeah. So tell me about ingreened.
• 28:06
  How did you get this idea? What do you do?
• 28:09
  So In Green is my business. I started an Okay.
• 28:13
  LLC a few years ago. ~ it is what I am basically a consultant.
• 28:19
  I got this idea, you know, like like a lot of people who transition to a plant-based diet and experience like, I can run, I I feel great, I'm not sick all the time and like my skin looks great and I'm aging well. you kind of want you want people around you to feel better and and kind of enjoy some of those benefits too.
• 28:39
  And as someone who's always learning about how good fiber is and plant protein and all this kind of stuff, I wanted to share it.
• 28:46
  So my idea was let me start this business.
• 28:49
  Where I can work with people individually to help them.
• 28:53
  I don't like using the word help.
• 28:54
  I like saying I work with them to ~ eat more plant forward.
• 29:00
  And I think plant forward is a really nice way, a gentle way to just add more plants.
• 29:05
  So Yes.
• 29:06
  people can, sure, everyone everyone ~ wants to eat better, but sometimes it's too daunting to think how.
• 29:13
  So I have clients where I assess what's in their cabinets, what's in their fridge, their fridge.
• 29:19
  freezer, absolutely no judgment whatsoever.
• 29:21
  I find out what they like to eat for breakfast, lunch, and dinner and snacks and what some of their habits are, their cooking ~ skills and their time frame and their time, how busy they are, their schedule.
• 29:32
  And I create a plan based on meeting them where they are and I help them I I I make a really nice like it's like a 25 page plan where there's information but there's also instructions how to Hey, you like to eat bacon, eggs, and toast for breakfast? Well let's let's do a few different variations on this.
• 29:56
  Let's you know cut down an egg and you know add some avocado on the toast instead of the butter or like swap this for that.
• 30:04
  So I make it ~ palatable, approachable, and give them some ideas on how they can lean more plant forward.
• 30:12
  And then give them a lot of resources like shopping lists as well as recipes and also ideas how to just and basic swaps we should just make anyway like something as simple as chicken broth for vegetable broth for chicken broth plant based mayo for mayo ~ just but butter plant based butter for butter just like just keeping those things and just moving them slightly plant forward but they can go it's up to them to go as far as they want to and with restaurants ~ I also do this I'm gearing up to like do some pitches with restaurants I've done before, haven't been so successful yet, but there should be plant-based options on every menu.
• 30:54
  Yes, thank you, yes, I know.
• 30:56
  For the health of people, but also for the health of the business.
• 31:00
  You know, there's so many, I'm in Philadelphia, there's so many restaurants that are competing against each other, but they're only serving maybe ninety percent of their potential audience.
• 31:09
  By opening it up to all kinds of eaters, you're expanding your customer base.
• 31:14
  So sometimes you may have something on your menu that is vegan but isn't labeled properly. So I can c step in and just you know assess some and help them.
• 31:26
  Them like label things properly, or even create show them what components they can use that they already have to make plant-based options.
• 31:35
  my god, yes that's what we need more of.
• 31:35
  Yeah. And yeah. So that's that's the model of my business. And then so I for fun and another arm of the business is doing these pop-up events. which I are I really take on a lot.
• 31:49
  ~ I work at this local restaurant down the street that is just it's like a beautiful space. It's called Mr.
• 31:57
  Martino's Trataria. It's a place I've been going to for years and they do have vegan options. I'm glad I never had to stop going there.
• 32:04
  And I use this To to do like one-off events.
• 32:09
  Like I recently did a build your own taco bar with plant-based proteins.
• 32:13
  And I did a talk about plant-based proteins, how to incorporate more, because the American Heart Association is saying, hey everyone, more plant-based proteins in the mix, let's go. So I had a whole talk about that and then served them in taco form.
• 32:28
  Man. What what were the taco meats or The taco meats, this was fun. I did a lot of recipe testing and a lot of eating and it was great.
• 32:36
  So one Mm-hmm.
• 32:37
  of them was a sofrito, so chipotle, the fast food chain, has a tofu sofrito, so fritas, so frita. ~ it was like a it's like a shredded tofu that this recipe's great. It's but Rainbow Plant Life has a recipe for this.
• 32:53
  She's awesome. It's shredded tofu that's been baked but then cooked in a like pepper and tomato sauce.
• 32:59
  So that was one of the toppings. I had all different kinds.
• 33:02
  Wait, how do you shred tofu?
• 33:03
  So you get a box grater like you would for mozzarella and you get a super firm block of tofu and shred it. That's the best one.
• 33:10
  Yeah, yeah. They have super firm at Trader Joe's for a really good price.
• 33:14
  Yeah, that's the best one. Cheap.
• 33:15
  Yes, best one. Exactly.
• 33:18
  Yeah.
• 33:18
  That and then you just you spread it on a baking sheet on some parchment paper, a touch of olive oil, ~ salt and pepper, and you bake it and it gets it the texture of it changes a little bit and it becomes kind of like ch more chewy and then you when you add a sauce, it's so pleasant. So we did that.
• 33:36
  I did lentil tacos but made in like an old school style.
• 33:39
  So I grew up in the 80s with like the taco kits.
• 33:42
  So I followed Yeah, absolutely.
• 33:43
  a New York Times recipe that had kind of a similar spice to that.
• 33:48
  ~ I also did that with Beyond ~ or Beyond beef.
• 33:52
  So I did Mm-hmm.
• 33:53
  like, okay, if you if just to kind of show people, you know what?
• 33:56
  Like entry level.
• 33:57
  Yes, if you wanted to do your own beef too at home, but also make this lentil one, you can combine them. You can combine plant-based protein That's right.
• 34:06
  with animal protein if you wish, Right.
• 34:08
  if that makes it easier for you to incorporate.
• 34:11
  There's it's not illegal, you know.
• 34:11
  Yeah. Right.
• 34:13
  And then I had a black bean one which had some peppers in it.
• 34:16
  But yeah, it was really tons of.
• 34:18
  toppings, just things to add color, add 30 ingredients. You know, I'm I'm all about adding more plant ingredients to get them or count up to 30 for a good gut microbiome, all that kind of Yep.
• 34:29
  stuff. Yeah. Trying to be thoughtful about these things, but make it fun.
• 34:33
  That's so good. I I you know that that's I think the reason I've been able to stick to this way of eating for eleven plus years now is because I just eat what I like or Yeah.
• 34:49
  what I wished I would 'cause I didn't even really eat all the things I wanted to eat, like macaroni and cheese.
• 34:54
  I would have never eaten macaroni and cheese because I thought,~ it'll make me gain weight. That's a kid food, you know, that's fat.
• 35:01
  But now like I make a macaroni and cheese with, you know, I use like a quarter cup of cashews, Mm-hmm.
• 35:08
  three quarter cup of ~ chickpeas and vegetable broth and nutritional yeast and Mm.
• 35:14
  kinds of spices and ~ you know, that's the thing. And I I'm eating more and I'm eating better, but Yeah.
• 35:21
  I'm eating things that I liked or things that I wished I would have been able to eat.
• 35:26
  And that's the thing. It's just a swap.
• 35:26
  Yeah. Did you eat chickpeas before?
• 35:28
  Yeah.
• 35:29
  Yeah.
• 35:30
  Yeah. Y d W what were you saying you could eat more?
• 35:32
  did you eat chickpeas before your diet changed?
• 35:35
  I did because my Yeah.
• 35:37
  stepfather was Israeli and he made a lot of hummus and a lot of chickpeas.
• 35:42
  So I was exposed to that as a child.
• 35:43
  Yeah.
• 35:44
  ~ but yeah, I love chickpeas.
• 35:47
  They are so versatile. I know Yes.
• 35:49
  a lot of people sub white beans for things and dips and whatever, but I think chickpeas are better.
• 35:55
  They're fattier and they just have a better mouthfeel.
• 35:56
  Yeah. They have a better mouthfeel texture too.
• 35:58
  But uh-huh, exactly.
• 36:00
  Yeah. Yeah, yeah. Well that's the same thing as mouthfeel I guess.
• 36:02
  S yeah.
• 36:05
  Right. Mouthfeel, that's a weird word.
• 36:05
  Yeah. Yeah.
• 36:07
  so tell me some more like swaps because that I think that's where people get caught up.
• 36:15
  They're like, well, I won't be able to eat all the things I want.
• 36:17
  But can you talk a Yeah. So little more about Yeah, that?
• 36:19
  sure. The ~ some just some basic swaps and~ some of them aren't necessarily animal~ plant for animal. Like just ~ being more mindful of like ~ my my recent client is like a has like a Italian background, you know. ~ they he has like brown rice, like I he had white rice in his cabin.
• 36:42
  I'm like, all right, let's get some more fiber in here.
• 36:45
  Let's do some brown rice to kind of mix it up, that'll give you more of that fiber. Anything that is dairy, I really do try to like half and half.
• 36:56
  There are so many great variations like Oatly has a great~ barista style oat oat like milk Right.
• 37:05
  rather than ~ half and half. I'm Mm-hmm.
• 37:08
  trying to think broth butters ~ yogurt that isn't real is not really a great swap so I have you know I send recipes to make their own yogurt.
• 37:19
  hopefully out wow.
• 37:20
  of s out of soy is better. ~ I love soy chorizo is a nice one to add.
• 37:26
  ~ yeah.
• 37:27
  It's but like ~ I don't rely on swapping w when it comes to like products like a soy chorizo, I'll say mix this in for flavor with some beans as opposed to just eating like a straight, A whole yes, are we talking about a store bought chur soy churiz?
• 37:41
  really salty soy chorizo. A store a s yeah, So you're saying mix a a s a store bot, yeah.
• 37:48
  little bit with some beans. That's that's smart.
• 37:49
  With some beans, yes. Or just to like make it more of a flavoring. I want the I want those to be flavorings and not necessarily the the bulk of what people are eating.
• 37:59
  Yeah, that's smart. You know, But I yeah.
• 38:01
  ~ Upton Naturals has a good soy, Upton, yeah.
• 38:04
  it's not soy, it's a chorizo, it's not made out of soy.
• 38:07
  I think it's Setan. And the ingredients are not horrific.
• 38:10
  Mm-hmm.
• 38:11
  They're really it doesn't even have any oil in it.
• 38:13
  ~ so that's a good one. Yeah.
• 38:14
  Wow. Yeah, satan doesn't have to have oil, right? 'Cause it yeah.
• 38:17
  So yeah. ~ so tell me some more. Do you have any more that are good swaps or You're saying swaps?
• 38:25
  swaps are just good ideas for people who think that they can't do this.
• 38:27
  I mean I mean the tofu a tofu scrambles, I think~ and Yeah.
• 38:33
  and the sofritas, like that method of using super firm tofu and baking it.
• 38:38
  ~ there have been so many interesting ~ tofu recipes on social media lately and and pe how people are treating it, whether they're adding potato starch or boiling it or freezing it.
• 38:50
  I like to incorporate tofu into like all of my plans.
• 38:55
  A a scramble is a great way to yeah.
• 38:57
  introduce yourself. You know, put some flavors in it so you're not~ you because tofu Fu is absorbs all the flavor. Put some peppers and onions and some spicy things in there and salsas. ~ I'm not Yeah.
• 39:11
  opposed to swapping out some cheeses.
• 39:14
  I don't rely on a lot of ~ you know vegan cheeses, but I do have them in my in my cupboard.
• 39:21
  Like there's some great parmesans out there that really do taste exactly the as do a lot of the Beyond products.
• 39:28
  But I like to suggest more tempeh, like make your own tempeh.
• 39:33
  sausage. There's a great recipe for crumbled tempeh by adding some fennel Yes, mm-hmm.
• 39:38
  and some garlic and marjoram and thyme and a little bit of tamari.
• 39:42
  That's a great swap for sausage.
• 39:43
  Mm-hmm. Is that ~ Issa Chandra Moskowitz?
• 39:44
  That is yes it is.
• 39:47
  I love that one. What that's so funny that I knew that one that I dreamed That's a great one. You knew it.
• 39:51
  Yeah.
• 39:52
  about her last night. Now that I'm thinking about it, how wild. my god, Love her. Yeah.
• 39:56
  what was I dreaming? She was telling me some kind of recipe.
• 39:58
  Maybe she was telling me I'm gonna hear about the No.
• 40:00
  Maybe have you had her on yet?
• 40:02
  You should. She's done a whole like I don't know her.
• 40:03
  my god, I sh do you know her? ~ okay.
• 40:07
  my gosh, you know what? Actually, Do you know somebody who knows her?
• 40:09
  I I was re I reached out to her, ~ you just reminded me.
• 40:14
  So she was one of my ear like her cookbook was one of my early go to's.
• 40:17
  God.
• 40:18
  Hers and Chloe's were s one of my early go to's.
• 40:21
  Who's Chloe?
• 40:21
  Chloe Cascarelli.
• 40:23
  I don't know who that is.
• 40:24
  She has a restaurant in New York. ~ I think she studied with my friend Fran too.
• 40:28
  But anyway, so Issa, Wow. yeah, Fran.
• 40:30
  she was redoing a lot of her recipes on post punk kitchen and I think Yeah.
• 40:34
  she was thinking of coming to Philly for something.
• 40:37
  And I said, Hey, if you need, you know, any information or whatever, I'll help you out.
• 40:42
  I'm gonna reach out to her today.
• 40:43
  Okay. I love it. Thank you. The Yeah. Yeah. Yeah.
• 40:46
  the network networking portion of this interview is over.
• 40:49
  Thank you.
• 40:49
  Set, set.
• 40:51
  well that's good. Okay. ~ is there anything else you would want to tell who are just listening and and thinking about this or have you know, just to get started.
• 41:03
  Yeah, sure. Just ~ I think it's really helpful to well first of all, eat more plants. Eat more plants.
• 41:11
  Eat more whole plants, eat more fruit.
• 41:13
  Fruit, my gosh, there's so many s so good.
• 41:15
  I just hear so much even just from watching some Dr.
• 41:18
  Greger videos, like if we just ate, you know, two more pieces of fruit, we could, you know, reduce our risk for disease.
• 41:25
  Like it is the most delicious, it's candy. It's got color, it's got nutrients.
• 41:30
  Eat more fruit, eat more beans.
• 41:32
  As the one takeaway message from How Not to Age, that beautiful, beautiful book was basically eat more beans.
• 41:39
  But Yes.
• 41:40
  I think a great way for people to like just to attack eating more plant-based or just more plant-forward or just to improve their diet. Pick a plant-based meal.
• 41:49
  Just just do one a day.
• 41:52
  Just one plant-based meal a day.
• 41:54
  This way you know that everything you're getting is is more plants.
• 41:59
  Just try Mm.
• 42:00
  it that way and yeah, just more plants, wear your sunscreen, move around a lot.
• 42:05
  We gotta get so the blood flow going so that we can be our best selves long, long into the future.
• 42:11
  Yeah, I think that's good advice.
• 42:13
  ~ Yeah.
• 42:14
  do you have any advice from seeing all the Dr.
• 42:18
  Greger videos that you that you can I don't know, any that come to mind? I know I'm putting you on the spot.
• 42:23
  I think that no, no, like any advice like I think that That yeah, from Dr.
• 42:28
  Greger, since you've seen all his so many videos recording.
• 42:31
  I think one of the th I've really adapted the way I eat to a lot of his advice and the way that I've been doing this things for five years is I eat ~ and I think this so this is my advice, eat if you can, like work towards eating a a ha a heavier breakfast, meaning like make that your biggest meal of the day.
• 42:54
  It's like breakfast like a king, lunch like a prince, dinner like a pauper.
• 42:58
  And 'cause the way that your ~ chronobiology works is like, you know, if you want to stay thin or you maintain your weight, that's a really good approach.
• 43:08
  So I always eat a huge bowl of oatmeal and that is such a great vehicle for all of those things like you were putting to lower your cholesterol, Yeah. The omla and the f if yeah, the flax all the stuff. The Yep.
• 43:19
  The flax, the wheat germ, the the cocoa powder, the spices, the walnuts, all the good the blueberries, all the good things go in there.
• 43:26
  Yep.
• 43:27
  My lunch is usually some sort of grain, bean, tempeh, tofu mixture with whatever vegetables in my just don't overthink it.
• 43:36
  Just throw it all together. It tastes great.
• 43:37
  Put a little hot sauce on it or whatever.
• 43:39
  That's right.
• 43:40
  And then dinner's a giant salad.
• 43:42
  So I'm I I don't have decision fatigue at night.
• 43:45
  I always know that I'm gonna get my greens in with some avocado, some lots of colorful veggies, some spices and that's just kind of how I've that was that's been my approach lately.
• 43:57
  You know, that's exactly how I eat.
• 43:59
  Everything you just said is exactly how I eat.
• 44:02
  I love it.
• 44:02
  I~ I call that bowl home base, my main meal, and Mm-hmm.
• 44:06
  I always have some kind of grain ~ Mm-hmm.
• 44:09
  cooked in my fridge and I have beans cooked or you guys, you can get frozen brown rice and you can get canned beans.
• 44:19
  You don't even have to cook it.
• 44:20
  but you know, I always have that cooked.
• 44:23
  I have lots Mm-hmm.
• 44:24
  of greens and lots of vegetables and I always have tofu and tempeh and sweet potatoes, all those kind of things in my house.
• 44:31
  And that's and then I make ~ a pumpkin seed cilantro sauce and it's so good.
• 44:36
  that sounds great.
• 44:37
  Yeah. If you guys want that, that's on my website.
• 44:39
  That's on wellelephant.com. ~ it's there.
• 44:43
  And it's ~ so good. And and pumpkin seeds are so good for you and they have lots of zinc in them. And so I I do like the big Mm-hmm. What do you put that on?
• 44:51
  Mm-hmm. Mm-hmm.
• 44:52
  ~ everything like on the bowl.
• 44:53
  So what I'll do is I'll put coconut aminos on the grain and Mm-hmm.
• 44:58
  then I put ~ you know, Dr. Eselson says to put a little vinegar on your greens to help you Okay.
• 45:05
  make convert it to nitric oxide for your ~ arteries.
• 45:09
  So I Mm-hmm.
• 45:09
  put a little vinegar on my greens and then I top everything with a drizzle of the pumpkin seed cilantro sauce.
• 45:18
  And then I Sometimes I put a little cholula on that and you know, Yeah. That sounds amazing.
• 45:23
  I mean all the things, all the flavors and it's so good. It d you know, lentils or beans, a whole grain, vegetables, tempeh, tofu. That's all you can eat that every day.
• 45:34
  It's so good Every day.
• 45:35
  and you can change the sauces, you never get tired of it. So No. There's there's the one thing that it's really struck me when I was doing my research for my ~ events, it was like there's there's thirty thousand edible plant Well.
• 45:49
  And we eat about a hundred and fifty to two hundred of them.
• 45:52
  Wow.
• 45:52
  So transitioning from an omnivorous diet to a plant-based diet actually opened the amount. People think it's restricted restrictive Yes, yes, said I it opened my world to foods I n didn't even know existed.
• 46:05
  Same. I feel exactly the same.
• 46:07
  That's what happened to me. ~ what's so do you have a best piece of advice for aging well?
• 46:14
  I would say ~ best piece of advice, walk it's like because aging well isn't just diet, it's you know, it's everything.
• 46:24
  I think aging well means our brains need to age well.
• 46:27
  So walk. We don't have to do the most strenuous exercise.
• 46:31
  Walk, eat plants, lots of them, and wear your sunscreen.
• 46:38
  And love. That's it. That's my that's that And left ~ is my yeah, that's that is my aging well advice.
• 46:44
  Yeah.
• 46:44
  I think that's pretty top notch. That's really good.
• 46:47
  ~ do you what ~ what's your favorite concert you've ever been to?
• 46:55
  My favorite concert, so my husband was in radio for twenty-five years.
• 46:59
  So wow.
• 47:00
  and music's huge a huge part of my life and a huge part of why I'm an editor.
• 47:04
  Yes.
• 47:05
  So my favorite has to be this very small private concert that happened way back with NXS, a band that I hope you know.
• 47:15
  Okay.
• 47:15
  my god, I've saw them like twice when I was a teenager.
• 47:18
  This is with the original Excellent.
• 47:19
  with Michael Hutchins.
• 47:20
  with Michael Hutchins. So there was a right before he died,~ there was a small private concert hosted by the radio station my husband worked for. And it was three of the band members, I mean I had seen them too in concert on the big stage several times before.
• 47:37
  ~ I loved them. They really helped me heal when my father passed away.
• 47:41
  Like their music was just very healing.
• 47:43
  So when they came to the studio with a hundred people, I sat directly under Michael Hutchins' microphone.
• 47:51
  And I was just like, I can't even believe Mm-hmm.
• 47:53
  I'm here. So they they did s several songs and that version of Never Tears Apart was our actually our wedding song.
• 48:00
  And after the whole event, I waited to meet him and the rest of the band and I stuck my hand out and I said, Michael, it's so nice to meet you.
• 48:11
  You've been such an inspiration to me, or something like that. Like I'm in school, d I was in school at the time to become an editor, blah blah blah. And he just looked at me and he gave me a hug.
• 48:21
  And if you want I'll share the picture with you.
• 48:23
  It's like the best picture I've ever Yeah.
• 48:24
  taken in my entire life. And we just had this moment and someone snapped a photo and that was like the best.
• 48:31
  And then we saw I saw the concert later that night with my mom and then he passed away a couple months later.
• 48:36
  But it was just such that was the most meaningful and beautiful.
• 48:39
  That's a good one. Yeah.
• 48:40
  Yeah. Yeah, thanks.
• 48:42
  You know, I know it's just like an off the wall question, but I also love music so much and I see so many concerts.
• 48:45
  I love that question. Yeah.
• 48:48
  Yeah.
• 48:50
  ~ that I always ask that of people.
• 48:53
  But I What's your favorite?
• 48:54
  my fa I have several favorites.
• 48:56
  I I know. I ask everybody to pick one and I'm like, I have several. I think that Yeah, you're allowed.
• 49:02
  the smaller ones are always the best, but my The one that stands out to me so much, I think it was in the early mid nineties, and it was ~ Jane's addiction, but Yeah.
• 49:16
  Flea was playing with Jane's addiction.
• 49:18
  Ooh. Yeah. Fun. Why was he playing with them?
• 49:18
  I know, so you can't go wrong with that.
• 49:21
  And it was just this I don't That's so cool.
• 49:23
  know why Flea was playing with Jane's addiction, but ~ I and I've seen Jane's addiction a a lot of times, but this was in a very small venue in Houston and there Mm-hmm.
• 49:34
  was like a balcony that was right over the stage.
• 49:36
  Like it was general admission and we just went up there and I was just looking directly, you know, down on the stage, Perry Farrell, Dave Navarre. I was like, my God, dying. And Flea. I was like, what is Flea doing here?
• 49:46
  It's amazing. Yeah. Bonus.
• 49:48
  ~ it was a bonus. So that that was probably, yeah, my one of my favorites, but I've seen so many good ones.
• 49:56
  ~ I like your style.
• 49:57
  We need to talk about that some more at some point.
• 49:59
  I know, I know.
• 50:00
  Yeah.
• 50:00
  And then I live in Austin, so I've seen Willie Nelson a gabillion times and he he's great. He's he's starting to slow down a little, but he is in his nineties. I'll give him that.
• 50:09
  So he's in his nineties.
• 50:09
  God, his nineties. Is he still pigtails?
• 50:13
  yeah. Well he has long hair. Now he Long hair.
• 50:16
  mostly sits and his son Lucas does the heavy lifting in the band.
• 50:19
  Like he plays with him and but he's still ugly just to hear him saying he's great.
• 50:25
  Yeah.
• 50:26
  that's he's like a a national treasure.
• 50:28
  Yeah, he is a national treasure.
• 50:29
  Now that Dolly's gone, he is our national treasure.
• 50:32
  I know.
• 50:33
  I P Dolly.
• 50:35
  gosh. And then my last question, do you have a favorite health or beauty product?
• 50:38
  I know you've mentioned sunscreen.
• 50:39
  That is really my favorite as well.
• 50:41
  Yeah. ~ But what do you have another one?
• 50:43
  I don't I mean they don't use a lot of products.
• 50:46
  ~ I think my favorite health product would be red zing or tea.
• 50:49
  That's my f and and that's for the f the I guess the health.
• 50:54
  And then beauty, Yeah.
• 50:56
  ~ my my beauty product, it's so weird, it's so cheap. Trader Joe's Argonne oil.
• 51:02
  It's put it on my face Yes. You put in your hair, your face?
• 51:07
  every night.
• 51:08
  I've been doing it for years. That's I don't buy expensive things.
• 51:12
  I've just used like the same but I just put argon oil on my face at night.
• 51:16
  It kind of you know, it g That's so good.
• 51:18
  gets my sheets a little oily and you know, Uh-huh.
• 51:21
  but but but still I I I don't know.
• 51:23
  It doesn't irritate me or anything.
• 51:24
  Yeah.
• 51:25
  Yeah. I actually sleep with oil on my face too.
• 51:27
  I use just rose hip oil and I get Okay.
• 51:29
  it at Marshall's. It's like eight dollars for a bottle.
• 51:32
  It's organic, See?
• 51:33
  cold pressed. It's like the Trader Joe's.
• 51:35
  I've used that Trader Joe I know exactly what you're talking about.
• 51:37
  Yeah.
• 51:37
  I've used that product too. I I think that sometimes people get carried away with like crazy beauty products. That's why I asked this question, Mm. That's a great question. Yeah.
• 51:44
  because I'm like, yeah, because I think that there's so many good ones out there that we're not always focused on.
• 51:49
  Well Yeah, collect them all for your book. And put all in a Yeah, I know that's also gonna be in the book.
• 51:53
  So yeah, you'll be in the book now, cool. All right.
• 51:55
  Andrea.
• 51:56
  All right, woohoo! well, thank you for your time.
• 51:59
  You've been a delight. I'm so glad your health is good, and I'm so glad you're Thank you so much.
• 52:03
  helping people. I appreciate all the work that you're doing.
• 52:06
  Thank you. Take care.
• 52:06
  I appreciate what you're doing.
• 52:08
  Thank you so much. Bye.
• 52:09
  Bye-bye.