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TheDocNCarolynPodcast.com Episode 128 The Farm, The Champ- · TheDocNCarolynPodcast

0:00
SPEAKER_08: Episode 128 of the Doc and Carolyn Podcast.
0:02
SPEAKER_06: Welcome, welcome.
0:04
SPEAKER_08: This is there's so many things going on.
0:05
SPEAKER_08: It's your birthday today.
0:06
SPEAKER_08: Well the show publishes on Friday, but so technically this is Thursday when we're in studio.
0:12
SPEAKER_08: But happy birthday.
0:13
SPEAKER_06: Thanks.
0:14
SPEAKER_08: Uh Michael, our son, had a birthday, and your mom had a birthday, and I mean My niece had a birthday.
0:21
SPEAKER_08: Yeah, the whole month of May and you know, end of April.
0:23
SPEAKER_06: It's Mother's Day.
0:24
SPEAKER_08: It's action-packed.
0:26
SPEAKER_08: Yes.
0:26
SPEAKER_08: I think I understand the heart of a mom from being around you and the way you care about our children.
0:33
SPEAKER_06: Um I think I had, well, I had children really young.
0:37
SPEAKER_06: Yeah.
0:38
SPEAKER_06: And so, like all parents, you know, I look back and think about things I could have done differently, but I'm an awesome Gigi.
0:46
SPEAKER_06: I love those grandbabies.
0:48
SPEAKER_08: I don't think you can, I don't really think you can understand your parents until you have kids of your own.
0:53
SPEAKER_06: Oh, for sure.
0:54
SPEAKER_06: I just that's absolutely true.
0:56
SPEAKER_08: What I'm saying, I observe in you.
0:57
SPEAKER_08: I I'm glad I get to see it up up close and personal when we talk so much.
1:01
SPEAKER_08: I um I I get an up close and personal view of all that that I never got from my own mother because when you're relating to a parent as a child, you you can't quite once you have your own children, yes.
1:15
SPEAKER_08: But like I can, you know, I I didn't know much about what motivated my mom and and how her heart would break when I would you know, when I would be out doing stupid stuff.
1:24
SPEAKER_08: And I just and that was my thing.
1:26
SPEAKER_08: I was in the stupid.
1:27
SPEAKER_06: I was too.
1:28
SPEAKER_06: I was about as dumb as a box of rocks.
1:30
SPEAKER_06: I was really stupid.
1:32
SPEAKER_08: Yeah.
1:32
SPEAKER_08: And my poor parents podcast up until kind of recently, you know, certainly within, you know, the last uh five years of our lives, we we we started really paying attention to what's in the deodorant, to what's in the shampoos, because you put all that stuff on your skin, then you compound the ingestion of that by eating something that you trust and and you know, provided by people who we thought were trustworthy.
1:59
SPEAKER_06: And it's not that, okay, this shampoo has so much whatever ingredient in it that it's bad for you.
2:06
SPEAKER_06: It's the shampoo and then the conditioner and then the face skin care things, and then your laundry detergent and your dishwashing liquid and the things you clean the house with.
2:16
SPEAKER_08: And and do you did you ever eat Pringles growing up?
2:19
SPEAKER_08: Did you ever?
2:20
SPEAKER_00: I told those things before Pringles aren't potatoes.
2:24
SPEAKER_00: Did you know that?
2:25
SPEAKER_00: So Pringles used to be called on the packaging Pringle potato chips or Pringle chips.
2:32
SPEAKER_00: The FDA made them remove the chips because they're not chips.
2:36
SPEAKER_00: In the FDA policy, you have to have potato in your product to call it chips.
2:41
SPEAKER_00: Yeah.
2:41
SPEAKER_00: When you look at Pringles, if you get, and you can go research it, they're not, they're not potato, they're crushed up powder.
2:49
SPEAKER_00: They crush up this like, it's just like chemicals and make it into a paste.
2:53
SPEAKER_00: And then they dry it.
2:54
SPEAKER_00: And that's a pringle.
2:55
SPEAKER_00: They're not the 0% potato.
2:57
SPEAKER_00: In a pringle, when I scanned the pack with the Safe Choice app, it came back 83% ultra-processed.
3:04
SPEAKER_06: I'm Carolyn Kilgore, founder and provider at TrueHealing Healthcare.net.
3:09
SPEAKER_08: Why functional medicine?
3:10
SPEAKER_06: Because you're more than just a list of symptoms.
3:13
SPEAKER_06: Traditional care often masks the problem, but functional medicine digs deeper to find the root cause.
3:19
SPEAKER_08: What makes True Healing Healthcare different?
3:21
SPEAKER_06: We move away from the one size fits all approach.
3:24
SPEAKER_06: We look at your environment and your lifestyle to create a roadmap tailored specifically for you.
3:30
SPEAKER_08: What if someone really wants to make a change?
3:33
SPEAKER_06: If you're tired of feeling fine and want to start feeling great, it's about proactive wellness, not just reactive treatment.
3:40
SPEAKER_08: What's the deal with telemedicine?
3:42
SPEAKER_06: As long as you're 18 and have an internet connection, you can have a visit in the privacy of your own home or anywhere else in Texas.
3:49
SPEAKER_06: We're able to order labs or prescribe or whatever else you need.
3:53
SPEAKER_08: Truehealinghealthcare.net for the great state of Texas.
3:56
SPEAKER_05: Document Carlin Podcast!
3:59
SPEAKER_03: Only clean meat.
4:00
SPEAKER_03: Yeah, it's gotta be clean.
4:01
SPEAKER_03: If it's not grass-fed, if it's not from an Amish farm, or if it's not from these farms in Georgia where they have grass-fed, and I buy them right there.
4:09
SPEAKER_03: I eat all organic vegetables.
4:12
SPEAKER_03: I only eat single ingredient food.
4:14
SPEAKER_03: I couldn't have anything that was fortified or enriched.
4:17
SPEAKER_03: And this is the magical.
4:18
SPEAKER_03: See, the single ingredient food really helped me.
4:20
SPEAKER_03: I can't read that good, no way.
4:22
SPEAKER_03: So if you if you turn the label over and you can't pronounce the word, you probably don't need to eat.
4:28
SPEAKER_03: Exactly.
4:28
SPEAKER_08: You probably recognize the voice of Steve Harvey.
4:31
SPEAKER_08: That's like a new flex now, getting the good, the good stuff to put in your body.
4:36
SPEAKER_08: So we got ourselves a cow.
4:38
SPEAKER_08: We this is not the first cow we got, though.
4:41
SPEAKER_06: No, this is our second one.
4:43
SPEAKER_08: Yeah, in Ohio we have uh a good friend that uh raises dairy cows and meat cows, and so we've gotten a quarter.
4:51
SPEAKER_08: We got a quarter that time too.
4:53
SPEAKER_05: Mm-hmm.
4:53
SPEAKER_05: Yep.
4:54
SPEAKER_08: But we so what's the what's the benefit of of getting uh meat from Cold Spring, um farmer's market, and Dabney Cattle Company is where we got our cow, and the process was pretty easy peasy dealing with them.
5:09
SPEAKER_08: But why do why do we want to get uh the cow right off the farm?
5:13
SPEAKER_06: Well, because you know what you're getting if you know the people that you're buying it from.
5:18
SPEAKER_06: And especially I'm I'm much happier with this cow because it was all grass-fed.
5:25
SPEAKER_06: But why is what the animal eats by the time it gets in our belly, it doesn't you wouldn't think because the same things that can cause inflammation in you can cause inflammation in them, and if you're eating that meat, um when they have inflammation, there are omega six rises.
5:44
SPEAKER_06: And that omega-6 causes inflammation in us if it's not balanced with our omega-3, and most of us don't eat enough omega-3.
5:52
SPEAKER_08: It's it's it's time consuming, it's a little bit um burdensome to have to drive because um the town we go to to get our our eggs, our butter, and our meat, and and they have, oh man, they have delicious sourdough cookies and all kinds of stuff.
6:08
SPEAKER_08: But let's get okay, let's stay on point, right?
6:12
SPEAKER_06: I don't eat those.
6:13
SPEAKER_08: Yeah, I know.
6:14
SPEAKER_08: Um but the but the places, you know, it's about a 20-minute drive uh to another town.
6:19
SPEAKER_06: And I love going there.
6:20
SPEAKER_06: Yeah, I love small towns.
6:22
SPEAKER_08: Yeah, uh, and they have you know, homemade jams, homemade preserves, homemade um pretzels, chocolate covered pretzels.
6:31
SPEAKER_06: So if you're going to eat things like that, that's where you buy it.
6:36
SPEAKER_06: You don't buy it in the grocery store where it has Lord knows what in it.
6:40
SPEAKER_06: And the other thing, the reason that I like to buy from Dabney Cattle Company is because I know they take care of their animals.
6:49
SPEAKER_06: They're not just stuck in a shed being fed grass that's been cut calling it grass-fed.
6:55
SPEAKER_06: They're out in the pasture eating grass.
6:58
SPEAKER_08: Yeah, and if and uh if you go to the website, you can we actually got to see our cow.
7:02
SPEAKER_08: I don't know if that's you know how endearing it.
7:04
SPEAKER_06: I didn't look at it.
7:07
SPEAKER_06: I can't do that.
7:08
SPEAKER_06: But um, but that that's just something that is important to me because and I say this all the time just because you're going to eat an animal doesn't mean that it doesn't need to have a good, safe, happy life while it's here.
7:24
SPEAKER_06: It's already gonna sacrifice its life for you.
7:26
SPEAKER_08: Humane treatment, yeah.
7:28
SPEAKER_08: Yes.
7:28
SPEAKER_08: Yeah, I get that.
7:29
SPEAKER_08: So the butter, the butter's outstanding, uh, and and that's a hit.
7:33
SPEAKER_08: Your mom loves it.
7:34
SPEAKER_06: The secret when you buy um butter like that, when you buy f raw butter, is you get it have to get a butterbell.
7:41
SPEAKER_08: Yeah, the butterbell.
7:42
SPEAKER_08: Explain that thing.
7:43
SPEAKER_06: Well, because if you keep that in the refrigerator, it's hard.
7:47
SPEAKER_06: So if you want to put it on your toast or whatever, it's hard to do that.
7:52
SPEAKER_06: But if you have a butterbell, you put the butter inside the little bell and it goes in a little cup that has water at the bottom so it seals it and keeps anything from being able to get in.
8:04
SPEAKER_06: So your butter is out on the counter and it's soft.
8:08
SPEAKER_07: And delicious.
8:09
SPEAKER_06: Oh my gosh, it's delicious.
8:10
SPEAKER_07: Real butter has exactly two possible ingredients, cream and maybe salt.
8:14
SPEAKER_07: That is it.
8:15
SPEAKER_07: That is the entire recipe that humans have used for about 4,000 years.
8:19
SPEAKER_07: So why does the butter in your fridge have a line on the label that says natural flavoring?
8:24
SPEAKER_07: Why does a product that should cost pennies to make us suddenly need a flavor chemist?
8:28
SPEAKER_07: And why are you paying almost$8 a pound for something your great-grandmother made in a wooden churn for free?
8:34
SPEAKER_07: Here's the uncomfortable truth.
8:35
SPEAKER_07: The average American household spends about$140 a year on butter, and a huge chunk of that money is not buying you butter.
8:43
SPEAKER_07: It is buying you marketing, it is buying you shelf stability, and in some cases, it is buying you a laboratory-engineered imitation of what butter used to taste like before the industry got its hands on it.
8:54
SPEAKER_07: Today we are auditing the butter aisle, five brands that are quietly cutting corners and hoping you do not blip the package over.
9:01
SPEAKER_07: And three brands that are still somehow making butter the way it was meant to be made.
9:06
SPEAKER_07: I spent two weeks auditing every brand on the shelf to find the truth, and the results were not what I expected.
9:11
SPEAKER_07: Here is something the dairy industry does not advertise.
9:14
SPEAKER_07: To make one pound of real traditional butter, you need about 21 pounds of whole milk.
9:19
SPEAKER_07: That is a lot of cows, a lot of feed, a lot of land, and a lot of time.
9:23
SPEAKER_07: In traditional buttermaking, the cream is cultured, it is churned slowly, and the flavor develops naturally over hours.
9:30
SPEAKER_07: It is an agricultural product pretending to be a convenience item.
9:33
SPEAKER_07: But modern industrial butter, it is the opposite.
9:36
SPEAKER_07: It is a convenience item pretending to be an agricultural product.
9:40
SPEAKER_07: The legal loophole is hiding in two words on the label: natural flavoring.
9:44
SPEAKER_07: Under current FDA regulations, butter can be legally sold as butter even if the manufacturer adds so-called natural flavors to compensate for the fact that the cream itself is bland, inconsistent, or sourced from cows eating corn and soy in feedlots instead of grass in a pasture.
10:01
SPEAKER_07: These flavors are often derived from fermented dairy compounds in a layup, and they are designed to mimic the rich, grassy taste of real pastured butter without any of the costs.
10:11
SPEAKER_07: Here's the math reality.
10:12
SPEAKER_07: Grass-fed cream costs the producer about 40% more than conventional cream.
10:17
SPEAKER_07: Pasture land costs money, slow churning costs time.
10:20
SPEAKER_07: So the industry made a choice.
10:21
SPEAKER_07: Instead of paying for real flavor, they pay a flavor house to manufacture it.
10:25
SPEAKER_07: The result is a block of pale, waxy commodity cream with a chemical whisper of what butter used to taste like.
10:32
SPEAKER_07: And the wildest part, they can still legally print the word butter on the front of the box in giant letters.
10:37
SPEAKER_07: The ingredient list tells a different story.
10:40
SPEAKER_07: You just have to flip the package over and read the fine print that nobody reads.
10:43
SPEAKER_07: The skip list, five butter brands to avoid, brand number one, Land O'Lake's Salted Butter.
10:49
SPEAKER_07: Land O'Lake's is the biggest butter brand in America, and it is also the most misleading.
10:53
SPEAKER_07: Flip the package over.
10:55
SPEAKER_07: You will find cream, salt, and then those two magic words, natural flavoring.
11:00
SPEAKER_07: For a brand that spent nearly a century marketing itself as the Wholesome Farm Cooperative, adding lap-made flavor compounds to a two-ingredient product is a logistical magic trick.
11:10
SPEAKER_07: The cows are in feedlots, the cream is commoditized, and the flavor is engineered.
11:15
SPEAKER_07: You are paying about$6 a pound for a product that is technically butter, but culturally it is a copy of a memory of butter.
11:22
SPEAKER_07: Brand number two, Challenge Butter.
11:24
SPEAKER_07: Challenge leans hard on the phrase the butter without equal, which is one of the marketing claims that sounds like a compliment until you read the ingredients.
11:33
SPEAKER_07: Their standard salted butter also contains natural flavoring.
11:36
SPEAKER_07: The company has been around since 1911, and somewhere in the last few decades, they quietly decided that real cream was not flavorful enough on its own.
11:45
SPEAKER_07: The marketing shows a pristine mountain dairy.
11:48
SPEAKER_07: The label shows a flavor chemist.
11:50
SPEAKER_07: Pick which one you trust.
11:51
SPEAKER_07: Brand number three, Great Value Salted Butter.
11:54
SPEAKER_07: This is Walmart's in-house brand, and it is the cheapest butter on most shelves at roughly$3.50 a pound.
11:59
SPEAKER_07: But cheap butter is almost always a warning sign.
12:02
SPEAKER_07: Great Value Butter is made from conventionally raised grain-fed cream pooled from hundreds of industrial dairies across the country.
12:09
SPEAKER_07: There is no traceability, no single source, and no pretense of quality.
12:13
SPEAKER_07: It melts into a thin, greasy pool in the pan instead of the golden foam that real butter produces.
12:18
SPEAKER_07: You are not saving money.
12:19
SPEAKER_07: You are buying a different product that happens to be sold in the same shape.
12:23
SPEAKER_07: Brand number four, Crystal Farms Salted Butter.
12:26
SPEAKER_07: Crystal Farms is a classic example of a brand that looks premium and performs commodity.
12:31
SPEAKER_07: The packaging is rustic.
12:33
SPEAKER_07: The font is serif, and the word farm is right there in the name.
12:37
SPEAKER_07: But Crystal Farms is owned by a massive holding company, and their butter is sourced from the same conventional industrial dairy supply chain as most other supermarket brands.
12:48
SPEAKER_07: There is no pasture, no cauldron, and no slow churn.
12:51
SPEAKER_07: It is competent butter at a premium price, which is exactly the pricing model the industry loves.
12:56
SPEAKER_07: You pay for the font, not the farm.
12:58
SPEAKER_02: Welcome to this Kingdom Minute with your host, Kimberly Blakes, on the Doc and Carolyn podcast.
13:03
SPEAKER_02: Let's say you have a father and he had a company, an amazing business that he built from the ground up.
13:09
SPEAKER_02: He built this business, it was successful, it was amazing, and then he passed it on to you.
13:13
SPEAKER_02: And you've had the company five to ten years, and next thing you know, the company begins to fail.
13:18
SPEAKER_02: And the company goes under and it has to liquidate.
13:20
SPEAKER_02: Now that has happened to a lot of businesses.
13:23
SPEAKER_02: Whose fault would it be for the company going under?
13:26
SPEAKER_02: The father or the son that he gave the company to?
13:29
SPEAKER_02: It would be the son's fault, not the father's fault.
13:32
SPEAKER_02: When I think about the anger that people feel when I explain that the earth was given to man, I understand that this is coming from a place of they don't know their authority in Christ.
13:43
SPEAKER_02: I understand this because most people don't know who they are, they don't know what the Bible says, they don't know what Jesus did.
13:49
SPEAKER_02: They've taken phrases that help them feel good.
13:53
SPEAKER_02: God is in control, it's not a scripture.
13:55
SPEAKER_02: It's not in the Bible.
13:56
SPEAKER_02: Just like only God can judge me, it's not in the Bible either.
14:00
SPEAKER_02: That is actually a lyric to a rap.
14:02
SPEAKER_02: So what has happened is people have taken that and they've made a scripture.
14:05
SPEAKER_02: And so what it does is it takes the responsibility off of you as a son of God to actually speak up, to pray, decree, and do things that need to be done in this earth.
14:15
SPEAKER_02: Thank you for tuning in to this kingdom minute with your host, Kimberly Blakes, on the Doc and Carolyn podcast.
14:20
SPEAKER_02: You can find me on Facebook at Kimberly Blakes, and I also have a podcast called The Faith Frame Perspective.
14:26
SPEAKER_02: I'll see you guys there.
14:28
SPEAKER_08: Did I ever tell you about the time that I met the champ?
14:32
SPEAKER_06: You did not.
14:34
SPEAKER_08: Do you know what champ I'm talking about?
14:36
SPEAKER_06: Nope.
14:38
SPEAKER_08: Mohammed Ali.
14:40
SPEAKER_08: The champ.
14:42
SPEAKER_08: Three-time heavyweight champion Muhammad Ali.
14:45
SPEAKER_06: You never told me this.
14:46
SPEAKER_08: You know, I don't know.
14:48
SPEAKER_08: Um I I know it came up because we were talking the other day about um about every somehow you think everything that everything comes easy to me is I forgot exactly what you said, but um what I said was that you're very intelligent, so you just you said that your mind exploded.
15:12
SPEAKER_06: I said that you're very intelligent, so most things do come easy to you, so you get really frustrated when they don't.
15:21
SPEAKER_08: This is all related to me doing the doing the yard because I grew up in the city.
15:25
SPEAKER_08: And I this is my first actual yard.
15:28
SPEAKER_08: I've lived in patio homes, I've lived in apartments, I've lived in townhouses.
15:33
SPEAKER_08: And I just was I'm intimidated by the you know having to drive the zero turn a little bit and having to work the the weed eater drives me insane.
15:43
SPEAKER_06: But look how much you've learned in the past almost three years.
15:48
SPEAKER_08: Yeah, no, I no, I'll I'll grant you that.
15:50
SPEAKER_08: I'll grant you that.
15:50
SPEAKER_08: But it it it's just one of those things because I didn't grow up in the city.
15:54
SPEAKER_08: That's all.
15:55
SPEAKER_08: But you like and it's not that I don't want to learn it, it's just I don't know.
15:59
SPEAKER_06: I just that a year ago, six months ago, you would have never said, I'm gonna go out here with my little chainsaw and my snippers, right?
16:09
SPEAKER_06: And take care of these trees.
16:11
SPEAKER_08: You're right.
16:11
SPEAKER_08: Uh you're right.
16:12
SPEAKER_06: I went out and I was so proud of you.
16:15
SPEAKER_08: It's it's it's uncharted territory for me for sure.
16:19
SPEAKER_06: Even just to say it, much less to do it.
16:22
SPEAKER_08: Okay.
16:23
SPEAKER_08: Okay, so um, but no, I don't I don't learn things uh or I don't avoid things that I'm not good at.
16:30
SPEAKER_08: It isn't that.
16:31
SPEAKER_08: It's just it's just a level of comfort.
16:34
SPEAKER_08: You know, it's like you have this thing with cotton balls.
16:37
SPEAKER_08: So or or here's a better example.
16:40
SPEAKER_08: No, here's a better example.
16:41
SPEAKER_08: Like if I take you and you don't like cities, you don't like big cities, no, if I take you out of the country and and put you downtown Chicago, downtown Cincinnati, downtown Houston, you're not gonna like that.
16:54
SPEAKER_08: You're never going to be relaxed and just comfortable.
16:57
SPEAKER_06: And I'm relaxed now, but I'll do is get on my phone and get an Uber and go right to the airport.
17:02
SPEAKER_08: And leave.
17:03
SPEAKER_08: Yeah, I hear you.
17:04
SPEAKER_08: So so it came up about um about that, and I was telling her, I was telling Carolyn how I became a reporter, and I guess I I just never brought up that I met uh you knew I was in news, though.
17:18
SPEAKER_06: You knew I did know that you were in the news.
17:20
SPEAKER_08: Yeah, so I I got into the news business.
17:23
SPEAKER_08: It was actually my first job in radio.
17:24
SPEAKER_06: Or you were in the news business, not the news, because that could be bad.
17:28
SPEAKER_08: Right.
17:29
SPEAKER_08: No, no, no, I wasn't a headline or anything like that.
17:33
SPEAKER_08: But uh I learned uh I learned how to be a news person, how to be a journalist from uh from people that had done it during kind of the golden era.
17:43
SPEAKER_08: You know, there was a time when, you know, all this television and streaming and all this stuff, uh, there were only three channels back in the day.
17:49
SPEAKER_08: You didn't have 24-hour news like you know, CNN or we only had one, channel nine on the TV.
17:55
SPEAKER_08: Yeah, so during that time, um, you know, those those newsmen were the and newsmen and women were like giants, and that's who I learned from.
18:06
SPEAKER_08: So I got a chance to learn and I had one uh assignment.
18:10
SPEAKER_08: I did a a little show on Sunday called Ken's Kill uh Ken's Corner on uh WCIN Radio in Cincinnati.
18:17
SPEAKER_08: I got to drive the news car.
18:19
SPEAKER_08: We had a car with WCIN news on it, so I'd go to all the news scenes and all the press conferences.
18:25
SPEAKER_08: Uh one of the first interviews I did was with Martina Navratilova, the the when she she defected from wherever she was, and I believe she was a Russian originally.
18:37
SPEAKER_08: She came to the States.
18:38
SPEAKER_08: She was one of the first people I interviewed.
18:40
SPEAKER_06: And that was nice since you loved she's uh plays tennis, right?
18:44
SPEAKER_08: Slays tennis, yeah.
18:45
SPEAKER_08: And and so one of the uh state representatives, I can't remember his name, but he um would call the radio station and if he had a a comment or a political statement about some issue, uh he would go.
18:58
SPEAKER_08: Uh he was very accessible for us to get him on the shows to comment, you know, on any political issue that was that was going on at the time.
19:06
SPEAKER_06: Were you very political back then?
19:07
SPEAKER_08: No, no, not at all.
19:08
SPEAKER_08: I was, you know, 17, 18, 19 years old at this point.
19:12
SPEAKER_08: So um I would have him on the show all the time.
19:15
SPEAKER_08: I had this little spot, as I mentioned, on Sundays called Ken's Corner.
19:19
SPEAKER_08: And it was just a little half-hour show where I'd get on and interview the, you know, just just people of influence and different topics.
19:26
SPEAKER_08: Um but the state rep, anytime he wanted some airtime, I would provide that for him, let him on the show on Sunday or do it during the week, during the newscasts.
19:35
SPEAKER_08: So the champ comes in town.
19:37
SPEAKER_08: This is after Leon Sphinx fight, the the one where he regained the heavyweight title.
19:42
SPEAKER_08: So it's a second Sphinx fight, and he gets he makes it through.
19:46
SPEAKER_08: And this guy is a giant to me.
19:48
SPEAKER_08: Muhammad Ali, I had three of course, yeah.
19:50
SPEAKER_06: I mean, I didn't even follow boxing, and I know who he is.
19:53
SPEAKER_08: Yeah, he's a global figure.
19:54
SPEAKER_08: So uh I had three heroes in my mind at that point in my life.
19:58
SPEAKER_08: One was Bruce Lee, the other was Jesus of Nazareth, who I didn't know at the time, but I but I knew of him, and much different being in a relationship with him.
20:10
SPEAKER_08: That's another topic.
20:11
SPEAKER_08: But uh, but yeah, I knew Jesus was the other person I wanted to meet and and and held in in extremely high esteem.
20:18
SPEAKER_08: And the other was was Muhammad Ali.
20:20
SPEAKER_06: I hope not in that order.
20:21
SPEAKER_08: No, no, no, no certain order there.
20:24
SPEAKER_08: But um so uh so the champ comes in town after this fight, and this state rep that I that I have on my show all the time was accompanying him to all of his press stops.
20:36
SPEAKER_08: So he comes into Cincinnati and uh they bring the champ in and they wanted to select uh a reporter to do a one-on-one with Muhammad Ali.
20:46
SPEAKER_08: So I'm in this gaggle of reporters.
20:47
SPEAKER_08: It's time for a favor.
20:48
SPEAKER_08: And the time, well, no, I didn't ask for a favor.
20:50
SPEAKER_08: I mean, my hand went up and they said, Well, you know, we're gonna we need a guy, we need a pool reporter to go in and get an interview with the champ.
20:57
SPEAKER_08: So I raised my hand, I'm thinking, there's no way, because there were veteran guys, but this state rep, I wish I could remember his name, he reaches out and says, Kilgore, come on.
21:08
SPEAKER_08: So he picks me out of this crowd, takes me into uh into a little uh interview room.
21:14
SPEAKER_06: That was a Forrest Gump moment.
21:15
SPEAKER_06: That's where Michael gets it.
21:16
SPEAKER_08: Oh, for sure, for sure.
21:18
SPEAKER_08: And I sat down in this room and I got a one-on-one interview with uh the world heavyweight champion Mohammed Ali.
21:25
SPEAKER_08: Now, check this out.
21:26
SPEAKER_08: I was such a big fan, I completely forgot forgot the fact that I was a pool reporter.
21:33
SPEAKER_08: This interview was going to be given to all the television and radio stations in town to be used as you know, his like the the the one interview where we would get his content.
21:45
SPEAKER_08: So I so I sit down with the champ.
21:47
SPEAKER_08: I completely lose track of the fact that I'm the pool reporter for all you know, all the news outlets in Cincinnati in the room with the champ and just lost all my cool.
21:56
SPEAKER_08: I was like, you can come to my house, you can meet my mom, you can.
22:00
SPEAKER_08: Meet my family.
22:01
SPEAKER_08: I was trying to give me my five.
22:03
SPEAKER_08: Didn't they use your interview?
22:05
SPEAKER_08: No.
22:06
SPEAKER_06: No, it was a complete disaster.
22:10
SPEAKER_06: That's hilarious.
22:12
SPEAKER_08: The Doc and Carolyn Podcast.
22:14
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23:08
SPEAKER_01: My hope for America?
23:09
SPEAKER_01: My hope for America is what it's always been.
23:11
SPEAKER_01: I think it's the hope I hope we all share.
23:12
SPEAKER_01: We want it to continue to be the place where anyone from anywhere can achieve anything.
23:16
SPEAKER_01: Where you're not limited by the circumstances of your birth, by the color of your skin, by your ethnicity, but frankly, it's a place where you are able to overcome challenges and achieve your full potential.
23:26
SPEAKER_01: I think that should be the goal of every country in the world, frankly.
23:28
SPEAKER_01: But I think in the U.S., we're not perfect.
23:30
SPEAKER_01: Our history is not one of perfection, but it's still better than anybody else's history.
23:34
SPEAKER_01: And ours is a story of perpetual improvement.
23:36
SPEAKER_01: Each generation has left the next generation of Americans freer, more prosperous, safer, and that is our goal as well.
23:42
SPEAKER_01: But it is a unique and exceptional country, and as we come upon this 250-year anniversary, I think we have a lot to learn and be proud of in our history.
23:49
SPEAKER_01: It is one of perpetual and continuous improvement, where each generation has done its part to bring us closer to fulfilling the vision that the founders of this country had upon its founding.
24:05
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