Speaker 1: My name is Jefferys z Carrian and you're listening to
Speaker 1: four Courses with Jeffreys, a Carrion from I Heart Radio.
Speaker 1: In four courses, I'll be taking you along for the
Speaker 1: ride while I talk with the top talent of our time.
Speaker 1: In each conversation, I focus on four different areas from
Speaker 1: my guest life and career. And during those four courses,
Speaker 1: I'm gonna dig deep and uncover new insights and inspirations
Speaker 1: that we can all use to fuel ourselves to push forward.
Speaker 1: My guest for this episode is a wonderful and curious
Speaker 1: podcast host. She developed her own successful venued in Napa Valley.
Speaker 1: She's the most successful woman in the history of indie
Speaker 1: car racing, and she might even love fitness and nutrition
Speaker 1: more than I do. Without further delay, please enjoy my
Speaker 1: insightful conversation with a very special Danica Patrick. Danica, thank
Speaker 1: you so much for doing this for me. I know
Speaker 1: your day is busy, Oh, no problem. I'm happy to
Speaker 1: do it for you, No problem. Are you in l A.
Speaker 1: Where are you in Scottsdale? In Scottsdale, Love Scottsdale. Do
Speaker 1: you play golf? Not really? But when I do play,
Speaker 1: I play horribly. I would think that you would be
Speaker 1: an incredibly good golfer because no one else but yourself
Speaker 1: to mess up. I mean, I think that because of
Speaker 1: that reason, there's a highlight teled accountability and blame I
Speaker 1: place on myself. So it's hard for me to shut
Speaker 1: that off. So I say that what I do is
Speaker 1: I play golf for smiley faces, And by that I
Speaker 1: just mean that on the scorecard, I don't put a score.
Speaker 1: I just put whether or not I had a good
Speaker 1: attitude on the whole. And that way, I you know,
Speaker 1: if I have to pick my ball up to smile,
Speaker 1: then I just picked my ball up for our first course.
Speaker 1: Dannika tells me about her childhood background, from working as
Speaker 1: a barista at her family's coffee shop in Wisconsin to
Speaker 1: moving to England as a teenager to pursue her racing career.
Speaker 1: So it's really nice down here, but you grew up
Speaker 1: in is it? Elloit is that the way you say it? Yeah, Belloy, Wisconsin? Okay,
Speaker 1: what's your favorite cheese? What's your favorite Wisconsin cheddar? I
Speaker 1: don't eat cheese anymore, but of course I have. I
Speaker 1: have had cheese plenty of times in my life. I
Speaker 1: would say that I really love goat cheese. Wow, yeah,
Speaker 1: I love goat cheese. My favorite goat cheese. So Wisconsin
Speaker 1: cheddar was not on your radar. There's like eight kinds. Yeah,
Speaker 1: I mean they don't make that, but I'm sure they
Speaker 1: make it somewhere. But if I were to pick up
Speaker 1: more Wisconsin based cheese, I'd probably say, like a five
Speaker 1: year aged cheddar. Now we're getting somewhere five year aged cheddar.
Speaker 1: Very nice. I love the ages on cheddars. I think
Speaker 1: it makes the cheddar so much better. That's not a rhyme.
Speaker 1: So your parents, like, we're sort of in the hospitality
Speaker 1: business in a way, right. They had a coffee shop,
Speaker 1: what should I say, a java hut? How many did
Speaker 1: they have? Do they have one or was it a franchise? No,
Speaker 1: they just had one. Like my mom just truly loves
Speaker 1: coffee so much. So your dad just said, I'm gonna
Speaker 1: buy you a job. I guess, keep her busy, keep
Speaker 1: mom happy, you know, happy wife, happy life. I worked
Speaker 1: there for a little bit. You had to make the
Speaker 1: froth yourself and everything. It's all about that high quality,
Speaker 1: like small, bubble thick, peaky foam. Baby. They would come
Speaker 1: in and they'd be like, can I get a vanilla cappuccino?
Speaker 1: And I was like sure, And if I was feeling really,
Speaker 1: you know, frisky, that's what I would say. I'd make
Speaker 1: them their vanilla capuccino and they'd get it and they'd
Speaker 1: pick it up and they'd be like, oh, why is
Speaker 1: this a light. I'm like, well, you ordered a cappuccino
Speaker 1: which is mostly foam. Did you want a latte? And
Speaker 1: they're like yeah, And I just knew that they wanted
Speaker 1: like gas station vanilla cappuccino, Like when you push the button,
Speaker 1: I can be such a dick. How long did you
Speaker 1: work there? I've worked there for you a couple of years,
Speaker 1: I'm sure. Like I feel like it was probably around
Speaker 1: like two thousand one ish. Your dad bought that. But
Speaker 1: that was just passionate. That was like something just a mom.
Speaker 1: They're just very entrepreneurial, so I guess that was kind
Speaker 1: of for mom. But also it's just you know, a
Speaker 1: potential money maker. Well, it's really good money if you sell.
Speaker 1: I don't know what Jaba charges. There's a lot of
Speaker 1: them actually outside New York, but like if you tried
Speaker 1: two bucks for a cup of coffee, I think it
Speaker 1: costs twelve cents for six ounces something like that. But
Speaker 1: it's a very very good profit margin. That's why Starbucks
Speaker 1: does so well. They sure do. And then your dad
Speaker 1: he was in the glass business. Yeah, what kind of glass?
Speaker 1: Explained glass? He was a glazer. So he put in
Speaker 1: like commercial windows, so nothing over like three stories, but
Speaker 1: he put in like storefronts and stuff like that. When
Speaker 1: we were really young. He worked for a company called,
Speaker 1: I think Cardinal Glass. Oh, I know a Cardinal Glass.
Speaker 1: That's a big company. Oh, it's huge. It's he makes
Speaker 1: all those thick glass is like almost litting ut Libby,
Speaker 1: but like that kind of glass. It's a she's a
Speaker 1: gigantic company. M hmm. So he worked there for a
Speaker 1: while and then he quit and started his own glass
Speaker 1: company and started in the garage and then it went
Speaker 1: from there and so you know, it got him to
Speaker 1: a point where he was able to, you know, help
Speaker 1: pay for my racing career to get going. Wow. So
Speaker 1: I was reading where you and your sister were sort
Speaker 1: of racing go carts and things like that. But then
Speaker 1: your sister went a different path. Is there a reason
Speaker 1: why she went in a different path or was it
Speaker 1: because you were so much better and so much more driven,
Speaker 1: or she just didn't care and you you were like
Speaker 1: autio mind in love with racing. She didn't like getting
Speaker 1: bumped around. I know that. She was like she was
Speaker 1: getting driven over and like literally driven over. Yeah, she
Speaker 1: just didn't like that. She didn't like that roughness of it.
Speaker 1: But then there there, I was on the other side
Speaker 1: of things like taking people out and you know, so
Speaker 1: I was totally fine with it, but she just didn't
Speaker 1: like it. She's got a little bit more of a
Speaker 1: mama's side to her. So she has three kids now.
Speaker 1: She went into she got her PhD in physical therapy,
Speaker 1: so she and she works in pediatrics. So tell me
Speaker 1: why England is a place that trains formula style race
Speaker 1: How why England? Why not? Like Arizona racing is just
Speaker 1: really popular in Europe and England, you know, like F
Speaker 1: one's really big over there, and they can drive all
Speaker 1: year long pretty much too, because it doesn't really snow
Speaker 1: over there, so that's part of it. But really I
Speaker 1: guess it ends up boiling down to when I was fourteen,
Speaker 1: I went to the Indie five Dred and I went
Speaker 1: to this suite of this you know, wealthy guy and
Speaker 1: in the suite was a guy who was British. And
Speaker 1: I sat at the bar drinking my kitty cocktail and
Speaker 1: asking lots of questions about racing, and I guess I
Speaker 1: asked all the right ones. I remember he said I
Speaker 1: could learn more in England in one year, then five
Speaker 1: years in America. Like I just remember that, and I
Speaker 1: was like wow. So anyway, fast forward two years, so
Speaker 1: when I'm sixteen years old and this family, the guy
Speaker 1: that I spoke to that was British worked with this
Speaker 1: family that owned the suite, and they said, we've been
Speaker 1: following your career for the last couple of years and
Speaker 1: we'd really like to sit down and talk to you.
Speaker 1: And so my dad and I almost didn't go to
Speaker 1: this meeting because we lived in northern Illinois. They wanted
Speaker 1: us to come down to Indianapolis. It was during May,
Speaker 1: during and we almost didn't go, and we decided to go,
Speaker 1: and it was like one of those crappy, rainy days,
Speaker 1: and anyway, I alos ended up doing the right thing.
Speaker 1: So we went down had this meeting and they said
Speaker 1: we want to take it England. That was May of
Speaker 1: that year, and then by that fall, like that winter,
Speaker 1: I went to England for a month or two. I
Speaker 1: did a race out there, like a Winter Series race
Speaker 1: they called it. Anyway, that led to moving back there
Speaker 1: again at the very beginning of the year for the
Speaker 1: full season. And so how old were you? It was
Speaker 1: that lonely? I mean, what was that like? So I
Speaker 1: really didn't go past junie. I didn't really barely go
Speaker 1: to junior year. Yeah, I was there for the first month,
Speaker 1: gone for two months, and then back for the last
Speaker 1: month before winter break, and then after winter break I
Speaker 1: never went back. I got my g e D. Actually
Speaker 1: graduated before my my friends did, because I took my
Speaker 1: g e D, which I failed the first time. My goodness,
Speaker 1: don't tell anyone that. Well, you just did. I did,
Speaker 1: and it was I failed in the constitution the Constitution test. Yeah,
Speaker 1: I don't get it. It's all a bunch of the
Speaker 1: same words. It's probably why I still don't pay attention
Speaker 1: to that stuff. So I had to take it again
Speaker 1: to pass the constitution test, which I think I barely passed.
Speaker 1: I only had to get half right in the first place,
Speaker 1: and I didn't get that right the first time. And
Speaker 1: I'm pretty sure I just slithered on through the second time.
Speaker 1: But yeah, I mean I went over there when I
Speaker 1: was sixteen years old, and I lived with a couple
Speaker 1: of girls, and I slept on the couch underneath stairs,
Speaker 1: you know, sort of that whole sort of like struggling artists.
Speaker 1: But I was a race car driver. For our second course,
Speaker 1: I had to ask Annaka all about what it takes
Speaker 1: to become a top performer in her field of racing.
Speaker 1: So what kind of work is it to learn how
Speaker 1: to drive a car at that speed? I mean, what's
Speaker 1: the homework is there? Like, Okay, here's the practical. You're
Speaker 1: gonna go out here and spend six hours doing hairpoint turns.
Speaker 1: But when you're home, you need to know aery dynamics.
Speaker 1: You need to know engine. I don't know whatever. I
Speaker 1: don't either know use a engine whatever. I'm like, I
Speaker 1: don't know whatever is either, So what it is? How
Speaker 1: do you practice? I mean it sounds like a stupid question,
Speaker 1: but how do you practice driving at that level? I
Speaker 1: mean you go out to a track and you just
Speaker 1: make laps? You know, it's so expensive and compared to
Speaker 1: so many other sports. You need tires and fuel and
Speaker 1: engines and cars and then and who's paying for all this?
Speaker 1: I mean this family that met with me, they paid
Speaker 1: for a lot of it. My parents paid for a
Speaker 1: little bit. I mean they paid for my living, which
Speaker 1: you know, they paid for a little bit of the
Speaker 1: racing at the end, because you know, I got in
Speaker 1: some trouble and so the management people the family didn't
Speaker 1: want to help me anymore. So you've got in some
Speaker 1: trouble I did. Yeah, the word had gotten out that
Speaker 1: I was out too much and partying and having too
Speaker 1: much fun. You know, was I out and having fun
Speaker 1: at seventeen eighteen years old? Yeah? Was I having more
Speaker 1: fun than anyone else? No? Was having less fun than
Speaker 1: everyone else? Probably, but it didn't matter. This is the
Speaker 1: whole thing about not giving anyone a reason, Like, no
Speaker 1: matter what phase of your life or no matter what
Speaker 1: it is that you're doing, is not giving anyone a reason.
Speaker 1: And you know there was a reason, so you know
Speaker 1: whether or not it was like how they truly felt,
Speaker 1: and if they didn't want they didn't want to be
Speaker 1: a part like they believed that and didn't want to
Speaker 1: be a part of it, or if they just look,
Speaker 1: we're looking for an exit. Either way, well that you
Speaker 1: must you must have done extra ordinary for them. I
Speaker 1: mean they saw something in you. What do you think
Speaker 1: it was? I mean, was it you're a talent or
Speaker 1: you're just like so ambitious and so driven, no pun intended.
Speaker 1: I did really well in go karting especially, and you know,
Speaker 1: and I'm a girl, so you know, when you're doing
Speaker 1: really well and then you're also unique, that's pretty cool
Speaker 1: for someone who's looking for something unique to be a
Speaker 1: part of. So the family was loved, loved racing, and
Speaker 1: was into racing. So yeah, so what what car did
Speaker 1: you When you first got there, they say, okay, this
Speaker 1: is you're you're gonna start driving X and then you're
Speaker 1: gonna graduate. You know, it's like a horse, you start
Speaker 1: small and you get up to thorbirds. How do they
Speaker 1: teach you how to do that? And what did you
Speaker 1: start with? So I started with go carts and then
Speaker 1: from there I went to formula cars. But the formula
Speaker 1: cars that I drove were without wings. The wings push
Speaker 1: you into the ground aerodynamically, So I did that for
Speaker 1: a couple of years and then after that you would
Speaker 1: go into winged cars. And then at that point when
Speaker 1: I got into that level of driving, I was back
Speaker 1: in the States by that point, and then I came
Speaker 1: back to the States and I did a couple of
Speaker 1: different kinds of cars over here, and then I went
Speaker 1: to IndyCar. So formula what does that mean when you
Speaker 1: say formula? Good question. I guess it just implies open wheel.
Speaker 1: Open wheel just literally means that the wheels are exposed
Speaker 1: and open, and a stock car has like it looks
Speaker 1: like a sedan, it looks like closed you can't see
Speaker 1: the tires. Is that cooler or is it? Is it
Speaker 1: harder to drive a formula car than a stock car?
Speaker 1: Or of course it's cooler, but they look so much different. Look,
Speaker 1: it's probably a little harder to drive an open wheel
Speaker 1: car because the potentiality of an open wheel car is
Speaker 1: so high because they have down force, so it's beyond
Speaker 1: your sort of fathom ability of what it can do.
Speaker 1: And also the faster you go, the more the wings
Speaker 1: are working some degree. So I'd say it's probably Indie
Speaker 1: cars are harder. They also didn't have power steering. Now
Speaker 1: I'd say, like racing a stock car, me I mean,
Speaker 1: there's there's parts about stock car racing that are harder
Speaker 1: than an Indy car. But I'd say just drive wise,
Speaker 1: indy cars harder, Who is the I mean, I have
Speaker 1: like four chefs that I look up to, who like
Speaker 1: your gods, Like these are my three gods that I
Speaker 1: copy every move or I want to copy every move,
Speaker 1: or I wish I could copy every move, or I
Speaker 1: just want that I always wanted to be. I always
Speaker 1: say I want to be the first meet, not the
Speaker 1: next somebody else. So I didn't have anyone that I
Speaker 1: wanted to be like really or like role model or
Speaker 1: an idol, I mean one of them. Funny story, I
Speaker 1: really thought that Jacques Villeneuve was like a really great driver.
Speaker 1: He raced indie cars, did really well it like second
Speaker 1: his first year, and won the next year at the
Speaker 1: in and then he went to F one and one
Speaker 1: and f one and I just thought, wow, that's so
Speaker 1: cool that someone can do that. And so he really
Speaker 1: was the only one that I kind of used as
Speaker 1: a benchmark of being like someone I thought was really amazing.
Speaker 1: So fast forward to two thousand and twelve and I'm
Speaker 1: racing in the step right below cup our stock cars.
Speaker 1: So we were racing in road American in Wisconsin, and
Speaker 1: there's probably I think there's were on the last lap
Speaker 1: and I'm running fourth and he's fifth, and come down
Speaker 1: this really long straightaway to a hard breaking zone downhill
Speaker 1: and he just punts me off the track and crashes me.
Speaker 1: And so anyway, I finished the race, and obviously I
Speaker 1: lost a lot of positions, and but he he looks
Speaker 1: like the bad guy right Like everybody afterwards is like,
Speaker 1: what a dick? You know, I can't believe you'd do that?
Speaker 1: How you know? He totally took you out? And I thought,
Speaker 1: how cool is it actually if I could create any
Speaker 1: scenario to look good like, look like the cool, good, responsible,
Speaker 1: respectful good driver compared to the only person that I
Speaker 1: ever really looked up to. The next time that we
Speaker 1: raced against each other was in Montreal, and in Montreal
Speaker 1: we qualified inevitably right next to each other. And you
Speaker 1: have to do a ride around on the track to
Speaker 1: wave to the fans before you start the race, and
Speaker 1: we have to ride on this truck together and like
Speaker 1: waved the fans. Not much was said, what are you
Speaker 1: most proud of as far as your thirteen year career?
Speaker 1: Would tell me? Like, I know there's many moments, but
Speaker 1: you're saying yourself, I made a difference, and this is
Speaker 1: what I'm most proud of, and this is how I
Speaker 1: want to be thought of. I mean, I think the
Speaker 1: statistic that I feel most proud of is of the
Speaker 1: small amount of drivers that have led both the Indie
Speaker 1: I think maybe it's it's under fifteen and I like
Speaker 1: that because it's also a generalist sort of title that's
Speaker 1: that's really cool. And of course having one an Indy
Speaker 1: car was awesome. I really wanted to win a NASCAR
Speaker 1: but but didn't, and so that that, as far as
Speaker 1: an accomplishment goes, feels like the best. But but then
Speaker 1: from a more broad, sweeping, overall perspective, I'd say it's
Speaker 1: showing people that you can do anything. From the last
Speaker 1: couple of years of my career into the things that
Speaker 1: I transitioned into, it was all about how do I
Speaker 1: know inspire Like I have this platform, I want to
Speaker 1: use it as long as I can, or or I
Speaker 1: really just felt like I have a responsibility to use it.
Speaker 1: And then when I retired, all of my businesses are
Speaker 1: rooted in and somehow inspiring people to whether it's be
Speaker 1: healthier or you know, how to be happier, how to
Speaker 1: be self reflective, how to be more present that's kind
Speaker 1: of the purpose of all of the companies that I
Speaker 1: have now after racing is to inspire for our third course.
Speaker 1: Danek and I talked all things wine. Danek has been
Speaker 1: developing and vine from the ground up and Napper Valley
Speaker 1: for more than ten years. The result is Somnium, her
Speaker 1: delicious and renowned wine brand. You're now renowned wine, you're owner,
Speaker 1: you have your own wine. We're gonna talk about Somnium
Speaker 1: and how Mountain is one of the greatest wine producing
Speaker 1: areas in the world. I mean, it's spectacular. So, I mean,
Speaker 1: of all the things that you went from, you did
Speaker 1: why wine well, I mean people ask why I make wine.
Speaker 1: I'm like, well, I like to drink it. I mean,
Speaker 1: it's really that simple. But when I went to Nappa
Speaker 1: Valley in two thousand and six and had this idea
Speaker 1: to have a winery, it was really just sort of
Speaker 1: the romance of the environment. It was you know, the people,
Speaker 1: the stories, and until you really do like a private
Speaker 1: wine tasting and hear how it goes, you don't understand
Speaker 1: what goes into that vintage. You don't understand what happened weatherwise,
Speaker 1: what what had to be done, how like quick on
Speaker 1: your feet. You have to be whether it be you know, watering,
Speaker 1: making changes, how much fruit to drop. Shoot. I mean,
Speaker 1: of course, then there's the beginning, which is picking the varietals,
Speaker 1: picking clones, picking the rootstock, which is not my job.
Speaker 1: But then after that with the farmers and the winemaker
Speaker 1: and you know, into what day exactly to pick and
Speaker 1: looking at the weather and seeing if there's rain coming.
Speaker 1: Are you going to tough it out and brave it
Speaker 1: out and get through the next wave of rain to
Speaker 1: like hopefully let the fruit hang a little longer on
Speaker 1: the vine before you pick it, or do you play
Speaker 1: it safe and get it off. So, I mean, there's
Speaker 1: just so much that goes into it. And then of
Speaker 1: course there's like the really meticulous process of of the
Speaker 1: of the making of the wine after that. I mean,
Speaker 1: you know, I've gone to some wineries where they're like
Speaker 1: they're barreling stuff that's come into the winery in separate
Speaker 1: barrels based on the time that it came in, not
Speaker 1: even just the block, like the block is broken down
Speaker 1: at times because like everything matters, and so you know,
Speaker 1: there's so many levels of like find you know, being
Speaker 1: more and more and more detailed and high end with
Speaker 1: your pro cests that can be done, and so it
Speaker 1: really makes you value the wine so much more. So.
Speaker 1: One of the things that's really important with wine making
Speaker 1: is that there's a story, because there's a lot of
Speaker 1: great wine out there, and even if there isn't great wine,
Speaker 1: people don't always know the difference. In fact, most people
Speaker 1: don't know the difference. So what are you gonna do
Speaker 1: to sell your wine? That's going to set it apart?
Speaker 1: And you have to have a story. And I was like, well,
Speaker 1: that's the easy part. Like the easy part is you
Speaker 1: know how much I love wine, and I've traveled lots
Speaker 1: of wine regions all over the world. I've done wine
Speaker 1: tastings in South Africa and Australia and New Zealand obviously
Speaker 1: the States, and you know, I love taking trips for that.
Speaker 1: So I've got a few more on the list, Like obviously,
Speaker 1: now that I'm done racing, I want to get to
Speaker 1: Italy and France because I never want to go in
Speaker 1: the winter and I was always working in the summer.
Speaker 1: So but then of course Argentina and Chile. I have
Speaker 1: lots of trips still on the docket, but I just
Speaker 1: truly have a passion for it. I love it. I
Speaker 1: love the romance of it, of the process and hearing
Speaker 1: the stories and it's great. What do you grow? What
Speaker 1: are you growing pinot? Are you growing cab franc? What
Speaker 1: is it? I grow mostly Cabernet, a little bit of
Speaker 1: cab fronc, and a little bit of petite or dough Wow,
Speaker 1: so that those three only only red yep, yep. So
Speaker 1: I make two different reds on property. One is the
Speaker 1: full fully all estate grapes, and then there's another one
Speaker 1: that we came out with a year and a half ago.
Speaker 1: It has a red label on it. It's still a
Speaker 1: cab but it's the red label Insomnium. And that one
Speaker 1: is it's still about like a state wine, so it's
Speaker 1: still very high estate wine. But we purchased just a
Speaker 1: little bit of merlot to blend into it, to make
Speaker 1: it a little bit softer and more approachable. And that's
Speaker 1: the first one that we brought in at a lower
Speaker 1: price point from a red perspective. There's still plans to
Speaker 1: sort of on special years, take the cab fronc block
Speaker 1: and make just a barrel out of that and and
Speaker 1: make that a really, really higher price point, like exclusive offering.
Speaker 1: And then we make rose, so we sanna that. So
Speaker 1: we bleed off from the Cabernet grapes and make the rose,
Speaker 1: and then we have a seveniel Blanc and so we
Speaker 1: purchased grapes for the sevenion blanc just got bottled. I
Speaker 1: just had some just the other day. It was great. Yeah,
Speaker 1: it's really good. You know, I would love sevenel blanc.
Speaker 1: I love white. I mean, White's such an social, such
Speaker 1: an easy drink and goes with so much food. And
Speaker 1: then I also launched a French rose last year, so
Speaker 1: that one's called Danika Rose. So it's funny people think
Speaker 1: that I've I've like just started making wine. I'm like, no,
Speaker 1: it's it's been a long time, which is what helped
Speaker 1: lead into this Danika Rose project. It's just there's some
Speaker 1: partners in this and they ended up saying we'd like
Speaker 1: to name it Danica and I said, okay. So that's
Speaker 1: grown and made in Provence, France, So that's really fun.
Speaker 1: Where do you buy this whine? Do you do online
Speaker 1: only or is it just local? Mostly with Ssomniamt's online
Speaker 1: at samnia and wine dot com. Um we have in
Speaker 1: a few restaurants in places here and there. But it's honestly,
Speaker 1: we it's such a high, it's so high and made
Speaker 1: that and we make so little that I just don't
Speaker 1: like taking a hit, to be honest of like chopping
Speaker 1: the price of wine in half because it's so expensive
Speaker 1: to make per bottle because I don't have economies of
Speaker 1: scale on my side that it's like you almost make
Speaker 1: no money when I go wholesale with it. So I
Speaker 1: like to get it out to people and have it
Speaker 1: accessible in places. That's nice. I think it's kind of
Speaker 1: almost a form of advertising, but definitely not smart business.
Speaker 1: So the direct to consumer side of Sosomnium is where
Speaker 1: I wanted to reside. Yeah, it's I mean, it's just
Speaker 1: people understand that you it's a it's a sea of
Speaker 1: red for the first four or five years and we
Speaker 1: own something. It's just this nothing's producing and it's just
Speaker 1: you're just paying bills and burning cash. Basically, it's really
Speaker 1: hard business. It's like restaurants. You just it's very tough
Speaker 1: to get to a break even where you feel like, Okay,
Speaker 1: I can forward the people I have around me. I
Speaker 1: agree the Dannika Rose will be much more distributed. That's
Speaker 1: going to be much more mass produced and distributed. So
Speaker 1: that's already. I mean, my friends send me messages when
Speaker 1: they're like showing me, send me a picture of it
Speaker 1: in their store, grocery store, So that has a bunch
Speaker 1: of much bigger reach. But Zomnium is much more boutique
Speaker 1: and small. I'm going to go look for some Danika
Speaker 1: Rose the next time I go. Really good. You know
Speaker 1: in Florida. It's great about Florida as they sell booze
Speaker 1: and food right next to each other. For our fourth
Speaker 1: and final course, I couldn't let Danika go without talking
Speaker 1: food and fitness. Danica takes her nutrition very seriously and
Speaker 1: brings a scientific mindset to finding the perfect diet to
Speaker 1: fuel herself for top performance. Let's talk fitness. Your book
Speaker 1: pretty intense, is pretty tense, My executive assistant said, I'm
Speaker 1: just telling you I do her workouts in there. Insane.
Speaker 1: I'm like, okay, good to know. Let's talk about food.
Speaker 1: I mean, you're drinking wine, which is food, and you're eating,
Speaker 1: So tell me your day and how you balance. There's
Speaker 1: no such word, its balance doesn't exist. But tell me, like,
Speaker 1: how you like to eat so you feel at least
Speaker 1: like you're ahead of the game. I've been goofing around
Speaker 1: a little bit with trying to intermitt and fast, and
Speaker 1: I'm just just garbage at it. It's like I can
Speaker 1: kind of do it here and there, but it is
Speaker 1: not my not my jam. So I've been trying to
Speaker 1: learn more about that because I've also read that women
Speaker 1: and men are different from that perspective, and you know,
Speaker 1: sometimes it can have the opposite effect that you desire,
Speaker 1: which is always essentially like hell, be healthy, but then
Speaker 1: also you know, achieve whatever physiological goals you have and
Speaker 1: have lean muscle mass, and so I don't know, I
Speaker 1: don't know. I just don't like being hungry really, and
Speaker 1: I never really eat too much at one meal. I
Speaker 1: try not to. I try and kind of push on
Speaker 1: the oding on vegetables, but I eat a paleo diet.
Speaker 1: In the morning, I'll eat things like I do I
Speaker 1: cook ground up bison, and I'll do like ground bison, spinach,
Speaker 1: maybe some tomatoes or avocado. My favorite breakfast is I
Speaker 1: take sweet potato and I just put it on the
Speaker 1: cheese grater and then I take that and put it
Speaker 1: in the pan to make like hash browns, but it's
Speaker 1: beyond hash browns. It's really just dried up crispy potatoes.
Speaker 1: And so I just dry the crap out of them.
Speaker 1: And I love to have my bison and spinach with
Speaker 1: super dried up sweet potato. And then you gotta be
Speaker 1: patient though, and then avocado, and I take the avocado
Speaker 1: and I smash it into the super crunchy, crispy, uh
Speaker 1: sweet potato, and then I eat it and it's crunchy
Speaker 1: and creamy. It's a dense, sophisticated carbohydrate as well as
Speaker 1: what you get in the right card. So, so did
Speaker 1: you do do you do b M? I eat taking
Speaker 1: b M I, and you know, you strictly know what
Speaker 1: how many calories you just do? You just go for it.
Speaker 1: I've tracked before. It takes like a few days of tracking,
Speaker 1: and I'm I'm totally cool with like the same meals.
Speaker 1: So you know what the crappiest thing is is like
Speaker 1: when you're trying to hit a macro number, is it's
Speaker 1: less than you think. Like That's really what I try
Speaker 1: and tell myself when it comes to like eating is
Speaker 1: I'm like, if I'm trying to like lean out or anything,
Speaker 1: I'm like, Okay, it's less than you think, right, and
Speaker 1: you gotta you gotta leave room for wine because you
Speaker 1: know you need at least three calories in there for
Speaker 1: wine somewhere, because you're gonna have a glass of wine.
Speaker 1: That's right. It's a trade off. I mean that those
Speaker 1: calories go, but I mean I eat that for breakfast,
Speaker 1: and then I eat lots of vegetables. I also another
Speaker 1: kind of breakfast. I'll do like a table swing of
Speaker 1: cheese seeds and I'll put that in a in a
Speaker 1: little little pan with some water and just they'll plump
Speaker 1: up really quick. And then I just put a scoop
Speaker 1: of plant protein with that, mix it up, and I
Speaker 1: throw in some adaptations too, because I like taking adaptations.
Speaker 1: And then I maybe top at with some nuts or
Speaker 1: a little bit of some berries, kind of like oatmeal,
Speaker 1: but paleo version. I eat lots of vegetables. I eat
Speaker 1: lots of fish. And I've gotten I've spun around so
Speaker 1: many times on whether or not the vegan route, the
Speaker 1: you know, animal do we really need it? Is there
Speaker 1: to crop crap? You know, like did your body do
Speaker 1: you already get enough of it from plants? And at
Speaker 1: the end of the day I have finally landed on
Speaker 1: that I need it. It makes me feel better and
Speaker 1: I do enjoy I mean, I feel best on higher
Speaker 1: fat animal protein. But it's really comes down to quality.
Speaker 1: So I was just saying the other day, I want
Speaker 1: to find somewhere where I can I know that I'm
Speaker 1: getting like the highest quality animal proteins possible, you know,
Speaker 1: sustainable and all that's fine, but I think that's kind
Speaker 1: of built in once you find the highest quality because
Speaker 1: it's not going to be farmed. And I know there
Speaker 1: are some farmed fish and things like that that are
Speaker 1: you know, still pretty decent. You know, I've even heard
Speaker 1: there's place is that have animals that are like sharpshooter,
Speaker 1: like they literally are like eating grass. And then that's it. Anyway,
Speaker 1: I think the quality and then also I try and
Speaker 1: not eat animal fat at like every meal. Well you're
Speaker 1: describing is pretty much Grandma living in Italy would feed her.
Speaker 1: You know, they don't have a lot of money, so
Speaker 1: they don't have a lot of protein, so you have
Speaker 1: a lot of vegetables. There would be pasta, but it
Speaker 1: would be pure so it wouldn't have all the the
Speaker 1: nasty stuff in it and you would eat fish and
Speaker 1: things available in season because that's what it would be cheaper.
Speaker 1: So it sounds like your paleo diet is basically a
Speaker 1: normal human diet with a lot of common sense. A
Speaker 1: lot of common sense, and like you have knowledge of food,
Speaker 1: but it's not like you need to have knowledge eating
Speaker 1: grilled piece of fish, it's like it's just great. It
Speaker 1: tastes good and feel better. So I definitely agree with you.
Speaker 1: When I eat a great piece of fish or like
Speaker 1: a grass fed steak, I feel fantastic and it's fun
Speaker 1: and I feel like I'm doing something good for myself. Yeah,
Speaker 1: I've been saying, like if I had to kill animals
Speaker 1: to eat them, I'm not sure I could. So I
Speaker 1: understand the dichotomy I'm in, but I also know how
Speaker 1: I feel when I have certain things. So I also
Speaker 1: don't want to go like build my fridge, but I
Speaker 1: use that too, right, So you know, I mean there's
Speaker 1: lots of stuff that we have that we wouldn't necessarily
Speaker 1: know how or be able to do on our own.
Speaker 1: So some people just it's just in their wheelhouse and
Speaker 1: they're comfortable with with that stuff, so I'll let them
Speaker 1: do it and I'll try and choose the best products possible.
Speaker 1: You know, all the big farming animal farming with you know,
Speaker 1: mass production of it's not good. It's not good at all.
Speaker 1: I think we could all still have the ability to
Speaker 1: consume animal protein in a far more ethical We could
Speaker 1: still have plenty to go around without the system being
Speaker 1: in that way. So I eat probably the same as you.
Speaker 1: I'm not so careful as you are. You know, I'm
Speaker 1: blessed that that's what I do for a living. So
Speaker 1: for me to like whip something up is very easy.
Speaker 1: But I try to keep as paleo as possible. But
Speaker 1: let's be real, A beautiful fresh contactically to tell with
Speaker 1: the white truffles once in a while, you know, four
Speaker 1: into grams of that at lunch. I try to eat
Speaker 1: at lunch versus dinner, so I try to like, I
Speaker 1: don't eat late. I drink half of what I used
Speaker 1: to drink, and I still drink too much. So I
Speaker 1: mean as chefs, so you know, we we we don't
Speaker 1: say no to anything. It's one of the things I
Speaker 1: tell people every day. The most important thing is portion control.
Speaker 1: If you ate the just the right amount of portion,
Speaker 1: you wouldn't have the issues you have. I eat everything
Speaker 1: in the under the sun. I just don't eat a
Speaker 1: lot of it. But I think that that's what the
Speaker 1: lesson needs to be taught. But I think people are
Speaker 1: coming around because a lot of information now that you
Speaker 1: can't ignore, and there's a lot of fitness information now.
Speaker 1: You cannot ignore fitness. It's everywhere. It's coming on strong,
Speaker 1: and I'm very very hopeful that we're going to be
Speaker 1: able to be fit and lead lifestyles that makes some sense.
Speaker 1: And it's all about going almost backwards to what you know,
Speaker 1: your grandmother and your in laws and your relatives long
Speaker 1: ago used to eat. They could not eat giant portions
Speaker 1: because they were not They couldn't afford sirloin, you know
Speaker 1: they had They may do with what they had, but
Speaker 1: it was also less portions. The portions were like normal portions. Yeah,
Speaker 1: and your body gets used to it, just like when
Speaker 1: you eat a bigger meal than you normally eat and
Speaker 1: you're like, oh my god, I'm stuffed. When you eat
Speaker 1: a smaller meal than you're used to, you feel hungry,
Speaker 1: but you orient to whichever one you didn't tend to
Speaker 1: do the most. And so I totally agree it's you know,
Speaker 1: you you have to have enough self respect, and I
Speaker 1: don't know. I also think this goes into more of
Speaker 1: an emotional and psychological layer where when you treat yourself
Speaker 1: while you also start treating people around you better too,
Speaker 1: because it's just how you How you feel about yourself
Speaker 1: is how you feel about others, and so, you know,
Speaker 1: it's like a perpetuating problem. You can see it in
Speaker 1: families when someone you know a parent, you can see
Speaker 1: they don't take care of themselves. They also don't take
Speaker 1: care of the child. You know, like it's medicine. Food
Speaker 1: is medicine. I truly believe that. And you know when
Speaker 1: you look at how it affects everything from you know,
Speaker 1: your cognitive abilities, to your energy levels, hormones, blood sugar,
Speaker 1: all of that stuff, and then overall just the way
Speaker 1: you feel. Because look, when you eat something that is
Speaker 1: dense and not nutritious, which, by the way, when you're hungry,
Speaker 1: you kind of want nutrients and you don't really realize it,
Speaker 1: but you're looking for it. So when you eat something
Speaker 1: that's not nutrient dense, you have to eat a lot
Speaker 1: of it because you're not really being satiated. You then
Speaker 1: also have the spiral effect of now you've ate poorly,
Speaker 1: and you also don't want to do something because you
Speaker 1: feel bad. It's just awful. Yeah. Yeah, I'm so grateful
Speaker 1: that you're such a healthy chef. I think that's such
Speaker 1: you're setting such a good example that it's possible because
Speaker 1: they think that also. I mean, there's a lot of
Speaker 1: chefs out there, and I think that, you know, even
Speaker 1: if we're just talking about those folks, like you're geting
Speaker 1: a really good example for them, because it would be
Speaker 1: easy to make the excuse and just say I'm a chef,
Speaker 1: like what am I supposed to do? But I think
Speaker 1: you set a really good role. You're a really good
Speaker 1: role model for how to do it and then also
Speaker 1: how to take care of yourself outside of the kitchen. Well,
Speaker 1: thank you for that. I really, I really appreciate that,
Speaker 1: and I appreciate the time you've given to me today.
Speaker 1: And I hope you're gonna go and have a nice
Speaker 1: dinner with a glass of wine because you deserve it.
Speaker 1: You've had a very very nice chat. I really appreciate
Speaker 1: your spending time with me. I love talking to you.
Speaker 1: You're like we're such homies in the like food and
Speaker 1: fitness sort of World of Things. So thank you for
Speaker 1: asking me to come on. I always love talking to you.
Speaker 1: Thank you so much. Have a great day, all right
Speaker 1: you too, alright fabulous, Thanks, thank you, thanks very much
Speaker 1: for listening to Four Courses with Jeffreys and Carrion, a
Speaker 1: production of I Heart Radio and Corner Table Entertainment. Four
Speaker 1: Courses is created by Jeffrey Carrion, Margaret Scarrion, Jared Keller,
Speaker 1: and Tara Helper. Our executive producer is Christopher Hasiotis. Four
Speaker 1: Courses is produced by Jonathan Haws Dressler. Our research is
Speaker 1: conducted by Jesselyn Shields. This episode was engineered by Molly
Speaker 1: Swanson and edited and mixed by Joe Tisdall. Our talent
Speaker 1: booking is by Pamela Bauer at Dogtown Talent. For more
Speaker 1: podcasts from My Heart Radio, please visit the I Heart
Speaker 1: Radio app, Apple Podcast, or wherever you listen to your
Speaker 1: favorite shows,